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Post by troll on Mar 8, 2010 22:01:06 GMT 1
What is Char Sui powder? I've never heard of it before. I personally would avoid MSG, I've seen too many reactions to it. I think its sale should be restricted; manufacturers can have limits imposed, not so easy to police home use. That said, there are idiots (like me) that forage for shellfish and wild mushrooms, and how many cases of poisoning, even death does that cause each year? Life's a risk, but you should know, and choose which risks to take
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Post by danceswithruskies on Mar 13, 2010 18:03:41 GMT 1
Was married to a lady from the Caribbean for many years.... Do love to use west indian pepper sauses and also green seasonings... mmm for marinades.. these two products give spicy life to any dish you want to eat... up to you how much you use ok.. me..mmm its whooops.. ok mmmmmmmm garlic and local onions are always used to...in every day cooking .. enjoy
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Post by pandora34 on Mar 15, 2010 17:27:38 GMT 1
DWR, your mentioning of West Indian Pepper Sauce brings back memories !!! Some 30-odd years ago, MOH and I had lived on St Vincent, Bequia, Carriacou and' for a short while, Grenada. First visit to a harbour restaurant there was rather painful - what I thought to be a pepper shaker contained Pepper Sauce. I think I had about 5 ltr of water afterwards. Gosh, that stuff wasn't half hot !
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Post by danceswithruskies on Mar 16, 2010 6:13:04 GMT 1
When I lived in Grenada in my ex-wifes home village, there was this lovely old lady who made her own pepper sauces and the green seasonings, they where fantastic! not hot hot hot, just spicy and yum yum, sadly she died many years ago. Now I cannot buy it here, but do manage to get some shop brought sent over by friends on a regular basis. Even Tanya loves the stuff, especially in an egg omlette, just a dash of pepper S, sprinkle of green S, puts a whole new taste to stirred eggs in the frying pan. And horror of Horrors!! she has developed a taste for my Marmite!! Does not matter where I hide the jar... she finds it.. And even though I screw the lid on tight tight tight..Its one jar she always manages to get open by herself.. women!!
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Post by stavros on Mar 30, 2010 16:48:06 GMT 1
Lots of folk get very enthusiastic about the latest commercial seasoning/spicing product that they've discovered. Well, OK, but most of the time it's companies like Schwartz or Ducros finding ever more inventive ways to get you to shell out for a couple of ounces at a time in a pretty bottle, for combinations of products you've already got in your spice racks and kitchen cupboards.
I've got one in front of me now, someone returning from UK fell in love and thought I'd like it too! It's called "Jamaican Jerk", by Schwartz, with a pretty "Grill & Sizzle" label, a small 51gram jar of powder, with a special "shaker" cap, and the ingredients are: Allspice, salt, chili powder (which in itself is a "made up" seasoning), dried onion, dried garlic, sugar, cayenne pepper, turmeric, bay leaves, red bell pepper, citric acid.
Now take a look at my original post on this thread... You can eat well without paying for lots of fancy jars, and adding to big multi-nationals' profits!
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Post by ianh on Apr 5, 2010 9:56:45 GMT 1
Not really one for the BBQ but a nice recipe for Jamaican chicken - I always use the thighs with a bit of back attached when on special, or a whole chicken when I've necked one. Chop chicken (thighs into 3 pieces to give you an idea of size). Marinate (preferably overnight) in:
6 Chopped tomatoes (tinned ones don't really work) 3 Chopped onions Chopped garlic (I like loads) Juice of one or two limes or lemons Handful of chopped thyme One or two chopped Scotch bonnet peppers (supermarkets sell these around Christmas and they freeze perfectly well whole. Remove seeds if you don't want it too hot and don't touch your eyes before you've washed your hands). Allspice (Jamaican pimento not mixed spice) Salt and pepper
Take off marinade and brown chicken pieces in hot oil. In Trinidad they will caramelise some brown sugar in the frying pan before doing this - I never bother. Remove chicken and lower heat. Add marinade and simmer til softened. Replace chicken and simmer til cooked - I always stick it on top of the woodburner.
Serve with coconutty rice'n'peas (red beans) and coleslaw.
PS 'Jerk' chicken does not exist in Jamaica, it is a modern invention along the lines of chicken tikka masala. 'Jerking' was originally a way of preserving pork by salting and a speciality of the parish of Portland on the NE coast. Memories of a (much) younger ianh surfing while the jerkers tossed bits of waste pig off the cliffs for the sharks and barracuda!
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