tag:blogger.com,1999:blog-33754321469008345542012-01-29T04:02:17.810-04:00Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.comBlogger871100tag:blogger.com,1999:blog-3375432146900834554.post-12893446921151114642012-01-28T11:45:00.013-04:002012-01-28T21:50:27.879-04:00

whoever said one thing twice is NEVER nice wasn't quite on the ball. because when chef jason invited us to another TTHTI Internal Internship session, we thought it was great.this time we went for dinner and we got there early so we could go backstage to see what happens behind the doors.just to bring you up to speed, the Internal Internship is a series of breakfasts, lunches and dinners prepared

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com0tag:blogger.com,1999:blog-3375432146900834554.post-13322789426238279482012-01-18T23:49:00.042-04:002012-01-22T22:28:43.491-04:00

the search for the most talented chefs and bartenders to represent T&T came to an end with a... hmm... bang doesn't seem right to say as we're talking about cocktails. let's go with SPLASH! day 2 of the THRTA food & beverage competition was the mixology round in which 18 bartenders (minus one who unfortunately passed away before the competition) competed for the 1 coveted spot on the team. now,

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com1tag:blogger.com,1999:blog-3375432146900834554.post-85478251695446353302012-01-16T10:24:00.000-04:002012-01-19T23:06:27.600-04:00

the Trinidad Hotels Restaurants & Tourism Association started the quest for the best onsunday, january 16th as chefs and junior chefs from some of the top hotels and restaurants, as well as some independents and even students came to try out for the Trinidad & Tobago Culinary Team. it's a big deal. this is the team of chefs, pastry chefs and bartenders that represents the country at the

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com5tag:blogger.com,1999:blog-3375432146900834554.post-61973775154340971032012-01-14T11:31:00.000-04:002012-01-19T23:10:41.645-04:00

(phone rings) BITTT: hello?jason: hi q! how you doin? it's jason.BITTT: aye jason. what's up meng?jason: i'm good. our internal internship period is on at TTHTI and i wanted to invite you guys for lunch as my guests...at least, that was the intent of the phone call. it was a bit jerkier than that with the poor reception and what not, but the end result was us heading down to the Trinidad and

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com5tag:blogger.com,1999:blog-3375432146900834554.post-81598193170667472432011-12-06T22:36:00.000-04:002012-01-19T23:11:03.914-04:00

i've said it once before and i'll say it again. if baking is water, i'm a cat. if baking was oxygen, i wouldn't know how to breath. if baking was diesel, i would be a gas engine. aight, ah think yuh get the picture. i CANNOT bake. not good with flour at all! in situations like these, you understand the true meaning of that 1982 classic "that's what friends are for". BAIDAWI CAN BAKE! daz all yuh

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com3tag:blogger.com,1999:blog-3375432146900834554.post-38959216075243473382011-12-04T23:51:00.001-04:002011-12-05T04:53:48.219-04:00

it's a refreshing thing when someone says they're doing something different and you really see the difference. even though a growing number of spots in T&T offer brunch these days, brunch isn't all that common (for example, this brunch started swinging at about half 1! i doh think we get it yet). so the idea of a brunch party is like a double whammy to most. different kinda party... different

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com0tag:blogger.com,1999:blog-3375432146900834554.post-66252012744743374102011-11-30T14:41:00.000-04:002011-11-30T17:24:34.848-04:00

a good while ago i made tuna patties inspired by something i saw on my favorite tv station. since then i decided to try making crab cakes and just never got around to doing it. until recently that is. i didn't have all the exact stuff i needed, but i decided to give it a try anyway. how far off could it be right?well i started off with some multigrain crix, crushed with my newest professional

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com3tag:blogger.com,1999:blog-3375432146900834554.post-89105733760724998342011-11-23T01:56:00.000-04:002011-11-23T09:37:51.595-04:00

a few people told me that they come to the blog to get ideas when they aren't too sure what too bubble. that's cool. glad to be of service. me? i use my indecisiveness to try out something different. i documented this one to share so you have even less reason to flip a coin when you're in that zone.well this one involves pigtail, so swine haters beware. this one is pure swine and nothing but the

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com5tag:blogger.com,1999:blog-3375432146900834554.post-88754394696435811492011-10-30T01:06:00.000-04:002011-12-06T22:53:05.351-04:00

the first day of the big event at the jean pierre complex/hasely crawford stadium was as unexpected for us as one of kes the illusionist's tricks to an unsuspecting patron. why?well we expected a great show from iron chef garces (yes english, i did see him chop up the nuts with his knife like he was slicing paper or something). after all, he's an iron chef...we expected to stumble upon some of

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com4tag:blogger.com,1999:blog-3375432146900834554.post-33266628259100149122011-10-28T19:20:00.000-04:002011-10-29T01:58:50.002-04:00

so, 1 day before the big taste t&t international culinary festival, we start to get the questions: "so when de iron chef comin?" "de iron chef reach yet?" "yuh know if de iron chef comin still?" yuh know trinbagonians. we have to see it to believe it... myself included. so we went up to the airport to see it for ourselves and to reassure everybody that iron chef jose garces will really be at the

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com2tag:blogger.com,1999:blog-3375432146900834554.post-20396032868040501272011-10-25T14:02:00.001-04:002011-10-25T16:05:33.983-04:00

really, this year's edition of taste t&t is no joke. the international culinary festival started off with workshops featuring chef claus meyer (in front) and chef bo frederiksen (behind the work station) at the trinidad hilton. in case you haven't opened the new tab to pull up the google page as yet, chef meyer is the co-owner of noma, a nordic gourmet restaurant that holds the title of "best

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com4tag:blogger.com,1999:blog-3375432146900834554.post-42723711027682145892011-10-24T10:00:00.000-04:002011-10-24T10:06:22.422-04:00

not to be confused with our doubles quest soon to come, we had to clear the air about how difficult it is to eat a doubles in public before the TASTE T&T INTERNATIONAL CULINARY FESTIVAL coming up next weekend. we don't want people heading down there and missing out on the doubles because they don't know how to handle de scene. so we did this video to help out. take it in:now yuh good to come down

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com0tag:blogger.com,1999:blog-3375432146900834554.post-32940693536995288822011-10-22T09:52:00.000-04:002011-10-23T20:32:46.578-04:00

we go to the market often. it's the real place to get good quality produce, seasoning and some serious kicks. characters galore! i'm not quite sure why we never captured the experience, but this opportunity was the push we needed. a chance to go to the market with culinary professionals both local and international.what's happening is, the taste t&t international culinary festival is beginning

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com4tag:blogger.com,1999:blog-3375432146900834554.post-79220846216101857262011-10-09T09:35:00.000-04:002011-10-09T20:02:27.032-04:00

we've been following TDC culinary events for quite some time now and they've been a lot of fun. but we think that this version of TASTE T&T might be the biggest thus far. it's the INTERNATIONAL CULINARY FESTIVAL happening at the Hasely Crawford Stadium & Jean Pierre Complex on October 29th & 30th.we're not just excited to head down and sample food from mexico, jamaica, grenada, antigua, anguilla

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com6tag:blogger.com,1999:blog-3375432146900834554.post-64547210936868198512011-10-02T14:38:00.000-04:002011-10-03T11:38:00.335-04:00

we've been hearing about fanatic friday for a while now, so when our friends at FKS invited us to our first one, there was no way we were going to say no. like most of the events in this unique space, this was an interactive affair that featured cocktails and tapas with mixologist hans crosby and chef shelton alexis 'the orgasmic chef'.so in one corner, hans mixed up some tasty cocktails and

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com11tag:blogger.com,1999:blog-3375432146900834554.post-90069918549639281312011-09-23T11:11:00.000-04:002011-09-23T11:53:42.404-04:00

for guinness drinkers like us, thursday the 22nd september was kinda like christmas.ok, we didn't have trees and parang, but on arthur guinness day, we did have somewhat of a sleigh taking gifts around to good little boys and girls. that is of course if your imagination allows you to see a mazda hatch back as a sleigh, good little boys and girls as friends and random guinness drinkers and gifts

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com4tag:blogger.com,1999:blog-3375432146900834554.post-72554590611136519902011-07-26T11:22:00.000-04:002011-08-30T00:10:20.329-04:00

sunday lunch is always a big deal. but our friends at fanatic kitchen studio took it to another level with their interactive chef's kitchen sessions. once again, this was my first time participating in anything like this, but from the time that i had, i know it's not going to be the last. this session that ran for 2 sundays was hosted by chef jason peru. a cool fella who is passionate and

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com10tag:blogger.com,1999:blog-3375432146900834554.post-73321257136421189482011-07-12T09:55:00.000-04:002011-07-12T10:09:48.373-04:00

fanatic kitchen studio is putting a whole new spin on sunday lunch. they're introducing a series of interactive lunches on a sunday where you can learn new techniques and recipes in an intimate hands on demo with a seasoned chef. simply put, you get to hear what to do, do it with the guidance of the chef, then sit and enjoy it while talking about how much fun you had doing it. and if i know my

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com2tag:blogger.com,1999:blog-3375432146900834554.post-88024961907568074072011-07-05T11:30:00.001-04:002011-07-06T00:44:01.982-04:00

last year we went to the taste t&t events and found them to be our kind of thing. food and fun... what more can you ask for on a sunday?this year, the theme is The Pot Spoon Throwdown. 2 events, 4 teams each. one event features pork and wine, the other fried fish.definitely bring it to the table material. so to answer the question, HELL YEAH WE COMIN!!check out the page on facebook for info and

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com3tag:blogger.com,1999:blog-3375432146900834554.post-83221562005765730452011-06-18T14:53:00.000-04:002011-08-30T00:03:08.167-04:00

here's the thing. rostant ddb is on murray street. it's an ad agency. what's funny about that is murray street is known mostly for prostitution. in case you don't get the joke as yet, let me explain. a lot of people think that artists and writers who work at ad agencies prostitute themselves by using their skills to sell products. get it now? so basically, despite what we believe, there are

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com4tag:blogger.com,1999:blog-3375432146900834554.post-68348542178630926272011-05-28T21:57:00.000-04:002011-08-30T00:05:04.518-04:00

there really aren't many new things to do on this lil patch of dirt, so when something different comes my way... "i jump in eet!". i was fortunate enough to have such an experience courtesy my friends at fanatic kitchen studio. now for the difficult part. explaining what the hell fanatic kitchen studio is. basically, it's a kitchen facility, (guess that part wasn't too hard to figure out right

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com9tag:blogger.com,1999:blog-3375432146900834554.post-72848147034739772122011-05-28T17:55:00.000-04:002011-05-29T00:18:33.332-04:00

wings seem to be gaining a lot of popularity as a fast food option these days. so when muh boy bishen told me about his breddrin's newly opened wings spot on the aranguez main road, it wasn't really a shocker. what was a shocker though was that this spot called wicked wings has over 40 flavors of wings to choose from... none of them buffalo. flavors like banana rum, passion fusion, strawberry and

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com5tag:blogger.com,1999:blog-3375432146900834554.post-31544475330287644632011-04-17T18:50:00.000-04:002011-08-30T00:06:20.506-04:00

it's safe to say that we have given in to the pre-packaged lime. we used to enjoy kentucky fried once a month (when yuh mother dragged you in town on a month end and promised you a box of chicken an chips just to keep yuh quiet). now almost all our social moves are based on the availability of a doubles man, gyro stand, bake and shark stall or cutters menu. ah mean, i love a sushi at levels or

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com11tag:blogger.com,1999:blog-3375432146900834554.post-26969601748260958172011-04-14T22:38:00.000-04:002011-05-29T00:24:46.146-04:00

i CANNOT bake. i mean the thought of making a bread is enough to make me curl up in fetal and just pay kiss their money. i suck at anything that requires me to kneed flour. like dumplings. but they say practice is the key, so from time to time i try my hand at it. i remembered that i had some oatmeal packs in the cupboard, so i thought... why not try some oatmeal cookies? sounds good. one problem

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com19tag:blogger.com,1999:blog-3375432146900834554.post-48306320867189465732011-04-03T22:29:00.000-04:002011-05-29T00:21:25.817-04:00

callaloo was one of those things that i never tried to make, mainly because my pops has a mean callaloo that he bubbles almost every sunday. why make it when it's always available, yuh know? but since he isn't cooking these days, the opportunity to try something has presented itself. so we've been bubbling callaloo a lot lately. it's not a hard pot at all. it almost cooks itself. check out dawi's

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com13tag:blogger.com,1999:blog-3375432146900834554.post-52012016267705735002011-03-15T13:25:00.000-04:002011-05-29T00:22:08.743-04:00

i adopted this new rule that is saving me a lot of money. i decided that i would only purchase meals that for one reason or the other are more efficient (or satisfying) to pay someone else to make. that pretty much leaves wings roti, santa cruz roti, sushi for now and pizza because i'm not that good with flour. i left room for the occasional treat, but for the most part, i'm making my meals.i've

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com7tag:blogger.com,1999:blog-3375432146900834554.post-78835135011310342512011-02-27T22:58:00.000-04:002011-05-29T00:23:22.899-04:00

carnival is here once again. that can mean one of two things:1. you can't wait to take a wine in town while prancing around in yuh costume.2. you can't wait to enjoy some wine with a nice plate of something when you get home from liming about in town.my breddrins and i fall into category number 2. our usual spot is on the corner of ana street in woodbrook by anchor cafe. that's our friend

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com1tag:blogger.com,1999:blog-3375432146900834554.post-25728041674237816772010-11-21T19:43:00.000-04:002011-08-30T00:07:31.911-04:00

i never had a sweet tooth, but once in a while something would trip the sugar rush switch to the on position. this time, miss estephanie did the trick with her wholesome version of the sweet bread we know. i got her orange-cranberry-walnut bread, but she has a variety of options like coconut-raisin, banana-walnut, carrot-walnut and more, all made with thoughtful ingredients and 50% less sugar

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com4tag:blogger.com,1999:blog-3375432146900834554.post-50649009228712843212010-11-07T16:02:00.000-04:002010-11-08T17:14:37.580-04:00

i like smoked oysters and smoked mussels. kinda reminds me of smoked herring which i love. so i like to keep some handy for times such as these... late-o-clock sunday breakfast.this is really a quick fix, but i was a bit snap happy, so i made the quick process a little longer by taking pics. here we have some onion, some hot pepper, chive and shadon beni.the mussels and oysters roughly

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com4tag:blogger.com,1999:blog-3375432146900834554.post-77572181025490076282010-11-03T22:39:00.000-04:002010-11-08T17:15:30.410-04:00

i probably ate it about twice... saw it cooked a couple of times on food network etc... but i never cooked a lobster up until now. aye! no biggy. i just thought of it as a really big expensive crab... kinda. when i bought it, they cleaned it and cut it up into 3 parts. the head was split in two and they left the tail whole. so i made a lobster broth with one side of the head as recommended by a

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com5tag:blogger.com,1999:blog-3375432146900834554.post-16182625680190811312010-10-20T22:08:00.000-04:002011-05-29T00:26:25.698-04:00

they say you live and you learn. i lived that recently when i learned two things:1. they call dasheen blue food because it looks kinda blueish when it's cooked. 2. the tobago blue food festival is not a fantastic new thing, it's been going on for about 10 years now.imagine the shame when we pulled up in bloody bay for the tobago blue food festival with questions like "why is it called blue food?"

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com0tag:blogger.com,1999:blog-3375432146900834554.post-53286528718673726972010-09-26T19:30:00.000-04:002010-11-08T17:16:44.649-04:00

this year, taste t&t took a different direction. instead of what i considered an irrelevant display of all the pricey restaurants this side of the lighthouse plus benihana, tdc took it to the communities. well, kinda at least. for three consecutive sundays, taste t&t issued culinary challenges that intended to name the best fish broth, the best curry duck and the best doubles. now that is what

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com7tag:blogger.com,1999:blog-3375432146900834554.post-82335808603601210792010-09-01T22:40:00.000-04:002010-11-08T17:17:47.121-04:00

remember these? got them on an a spur of the moment lobster hunt that took us to mayaro. well, i was trying to find something to do with them. didn't want to do something regular like curry. crab and callaloo sounded kinda tempting, but that would require making other elements to create a meal... well for me at least. crab sushi came up, but who goin to crack open all dat crab and take out the

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com9tag:blogger.com,1999:blog-3375432146900834554.post-8421794112243425692010-08-31T20:59:00.000-04:002010-11-08T17:18:40.334-04:00

i've been going by "de muslim an dem" for quite some time, but never got a chance to take proper pics and document it. that could be because when i think about going there i'm usually very hungry and looking for a lot of food. blogging is the last thing on my mind. this place is on the aranguez road, close to the eastern main road side. as soon as you enter aranguez and you pass the new gas

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com11tag:blogger.com,1999:blog-3375432146900834554.post-85236333252025346242010-08-29T23:01:00.000-04:002010-11-08T17:19:17.399-04:00

for years, sunday has been a real wild card day. i hardly ever make plans for a sunday. why? because it's just one of those days that you leave free to kick back and relax... or make a spur of the moment run to buy seafood in some part of the island you've never been before. so on this given sunday, when muh boy stevie (you'll see him in a little) said "leh we go mayaro an get some lobster nah?"

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com5tag:blogger.com,1999:blog-3375432146900834554.post-56779502070934782902010-08-24T21:49:00.000-04:002011-05-29T00:27:23.906-04:00

Chinyere and myself took a moment to contemplate dinner today. Soup was one suggestion, dumpling another then I remembered that I had two packs of wheat Wrap-A-Daps in my fridge doing nothing. Obviously my first suggestion was that we get some boneless, skinless breasts from the grocery and a few veggies then while we were perusing the aisles in the supermarket I got an idea... "Why don't we make

Baidawi Isherehttps://profiles.google.com/102692392713238548090noreply@blogger.com5tag:blogger.com,1999:blog-3375432146900834554.post-52652373234854397812010-08-13T19:26:00.000-04:002011-05-29T00:27:46.872-04:00

Yesterday I passed by PriceSmart to get some boneless chicken breasts... lo and behold they did not have any. What's the point of opening your establishment for business when you are not prepared?!!! So I got the next best thing in lieu of the divine breasts... Fish Fillets! Basa Fillets to be specific.I had so many ideas in my head, so many plans for these fillets but even the most elaborate of

Baidawi Isherehttps://profiles.google.com/102692392713238548090noreply@blogger.com5tag:blogger.com,1999:blog-3375432146900834554.post-35589552379771858252010-08-08T00:40:00.000-04:002010-08-07T21:44:54.511-04:00

So yuh enjoying the first few months of fatherhood, lovin up de youth and being the playful yin to Mummy's nurturing, protective yang. So far yuh a lot more supportive than proactive, because the child more breast-focused than a KFC ad, and even if yuh have boobs, they not producing milk. Then one night yuh liming with baby while getting ready to enjoy a late night snack, and yuh notice her

Kayodenoreply@blogger.com7tag:blogger.com,1999:blog-3375432146900834554.post-59174831967901864352010-08-05T19:25:00.000-04:002011-05-29T00:28:18.383-04:00

a while ago i went on a run to sample this glorious japs chicken people were talking about. i think more than one referral warrants a try out, so when my cuz suggested a detour while we were picking up our friend fish at the airport, i was all for it. in my review i said it was just ok, but wanted to sample another branch to see if they could convince me on their tagline "the best taste around".

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com3tag:blogger.com,1999:blog-3375432146900834554.post-22682385536872827952010-08-05T01:13:00.000-04:002011-05-29T00:28:41.778-04:00

some say the only thing to mix a guinness with is more guinness. some say the only thing a guinness should be poured into is a mouth. some drink it straight out of the case. some need it beastly cold. me? i say to hell with your rules! (what else is new right?) i started drinking guinness the same time i started working on their ad campaigns some years ago. since that time, i've done all sorts of

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com1tag:blogger.com,1999:blog-3375432146900834554.post-42894141075429429682010-07-31T17:28:00.000-04:002011-05-29T00:29:13.155-04:00

i've always wondered what sweet nothings were and why one would whisper them into an ear. well one saturday morning, i got the best explanation to date. sweet nothings is the name of a fantastic little business that produces eye catching edible arrangements in tacarigua. seems like they've really been whispering, because i never heard anything about this operation before. and i've been in a few

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com6tag:blogger.com,1999:blog-3375432146900834554.post-26555516346347496892010-07-14T01:36:00.000-04:002011-05-29T00:30:07.600-04:00

i've been doing a little healthy eating these days. no doctor's orders or anything like that. i just thought that it was time to pay some more attention to how i treat my body. so i decided that from time to time i'll make some quick little snacks like these cabbage wraps that my friend ellese put me on to (remember the name, it will come back up in a post soon to come) and share them with you

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com6tag:blogger.com,1999:blog-3375432146900834554.post-1036121385191452722010-07-10T16:32:00.000-04:002010-08-10T22:49:42.777-04:00

anyone that really knows me will know that i love me some soup. i'm a fan of pretty much any kind of soup. i mean, what's not to like about something you can drink and eat at the same time? that's good stuff if you ask me. so it would only follow logically that a place dedicated to making soup would get a mention on my blog. hence this entry about a little establishment i discovered a few months

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com5tag:blogger.com,1999:blog-3375432146900834554.post-82097742147828204572010-05-07T07:57:00.001-04:002010-07-11T02:12:56.613-04:00

after a loooong period of stickin' that should entitle me to officially adopt the name elmer, i sampled a service that caught my attention a little while back.market movers. basically, it's an online market, so while you're on the job you can make a market run... minus the run. just go to their website, select your market items from their bountiful list and they deliver the goods to your home or

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com12tag:blogger.com,1999:blog-3375432146900834554.post-90027675798036449902010-04-11T11:43:00.000-04:002011-05-29T00:30:44.609-04:00

Baidawi Isherehttps://profiles.google.com/102692392713238548090noreply@blogger.com3tag:blogger.com,1999:blog-3375432146900834554.post-30098540268392352462010-03-07T21:11:00.000-04:002010-07-11T02:14:10.981-04:00

cooking by the river is as fun to do as it is fun to eat. maybe it's the resourcefulness and creativity that comes into play. probably it's the novelty of cooking outside. whatever it is, i was reminded of the simple joys a river lime can serve a crew.fire was the first order of business. malcolm handled the burner.jason handled the small pit.christian washed out the pot with some river stones...

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com7tag:blogger.com,1999:blog-3375432146900834554.post-61451969323581176142010-02-14T19:49:00.000-04:002010-02-14T21:11:02.408-04:00

while the masses palanced on carnival sunday, i was home enjoying the idea of no real obligations for two sure days. joy. what could compliment some quality lounging time better than a nice plate of something tasty. considering the pack of minced chicken left over in the deep freeze, i thought a chicken bolognese and spaghetti might be the meal to hit the spot.so into a saucepan went a little

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com0tag:blogger.com,1999:blog-3375432146900834554.post-50062216147583958202010-01-01T11:17:00.000-04:002010-01-02T12:47:37.761-04:00

i've never seen the very start of my father's turkey process. reason being, the bird is in the oven by 7am latest. even when i lived at home, my daily routine included keeping late hours and jumping out of bed early. so i've always used weekends, holidays, christmas and new year's day, to sleep in. this year however, with the help of the most brutal ringtone a phone could have and a late start by

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com4tag:blogger.com,1999:blog-3375432146900834554.post-57879465070270824022009-12-25T14:39:00.000-04:002009-12-25T19:12:22.531-04:00

tomorrow will make it one year since i promised to do a post with this title. i guess good things really come to those who wait, because this is the perfect post for it. during my mother's birthday dinner at the normandie hotel, my father and i tasted a cranberry sauce that was quite nice. he called me on christmas eve and asked "what yuh say was in that cranberry sauce again?". "i think i was

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com1tag:blogger.com,1999:blog-3375432146900834554.post-31931677783810280212009-12-25T12:02:00.000-04:002011-05-29T00:31:41.052-04:00

while browsing through the christmas snack pile at the parents', waiting for the christmas pot to bubble, i found a stash of my moms new can't-put-the-bottle-down snack.pub mix. if you don't know, it's a tasty bunch of crunchies in a tall bottle that can throw off your appetite if you're not careful. "more-ish" as my mom describes it.anyway, just a quick snack... well, a quick post... food post

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com3tag:blogger.com,1999:blog-3375432146900834554.post-22774016325127634352009-12-23T11:54:00.000-04:002011-05-29T00:32:03.054-04:00

if i ever needed a character reference from a friend of over 10 years, Helga Trim would be one of the people that would immediately come to mind. so when she asked me to contribute to her Wine & Spirits article in the Sunday Newsday's Good Living section, the only real delay was the time it took to open my laptop and boot it up. (which reminds me, i think i need a new laptop). anyway, her article

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com0tag:blogger.com,1999:blog-3375432146900834554.post-1901163532206970122009-12-13T19:25:00.000-04:002009-12-23T12:27:39.073-04:00

while doing the mundane task of purchasing goods, i stumbled across this:pita bread made by one of my favourite spots, lawrence of arabia... of shops of maraval. though pita bread wasn't on my scientifically calculated google map of a grocery list, i couldn't resist bringing it home.and with a classic line like this one, how could i put this down?like the pack says, it is soft and tasty. and it

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com5tag:blogger.com,1999:blog-3375432146900834554.post-68526662603706581412009-12-10T00:11:00.001-04:002009-12-10T09:43:58.022-04:00

been hearing about "the best fried chicken in the country" for quite some time now. jap's fried chicken. you can find this spot in st helena (thanks randy). it's quite easy to find. from piarco side, you pass the new airport, pass the old airport, make a right when the road leads to the major road, then make another right at the first traffic light. look for the red, white and green japs sign on

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com13tag:blogger.com,1999:blog-3375432146900834554.post-82903031456540052652009-11-19T00:53:00.000-04:002009-11-19T01:20:06.273-04:00

sooooooo... after a long while of not blogging, i ummmm... not blogged some more. but i did send some email to a few friends, just to show them the strange quick fixes i was making during this busy time. (yeah, that's a smart way of saying i've been too busy to blog.) check out the email dem:BOREDOM & HUNGERtried something. just a lil snack. you will have to eat about 300 to get full. but you

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com0tag:blogger.com,1999:blog-3375432146900834554.post-9629838644405112282009-07-12T11:52:00.000-04:002011-05-29T00:33:46.181-04:00

de fish all the way in england decided to let us here at home know he was handling his stories proper. so he took a little time to send us a quick entry. no detailing of the process in the pics, but the dish is simple enough that we get it with the description and a shot of the final product. check it out.Ingredients500g Tagliatelle1 Chicken breast thinly sliced,ideally as close to shredded as

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com2tag:blogger.com,1999:blog-3375432146900834554.post-70638913088710480782009-07-08T18:12:00.000-04:002009-07-08T21:40:45.523-04:00

what self respecting bacchy food blog would be complete without a corned beef and rice? yeah, i know... it's just corned beef and rice. but yuh know what? ah have to represent. since the days of duckin school all the way to now, corned beef and rice hits the spot everytime.it always freaked me out to see the corned beef in slices on the tin though. never had it that way. i always take it out the

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com8tag:blogger.com,1999:blog-3375432146900834554.post-70109545855368418722009-06-28T20:32:00.000-04:002009-06-29T12:09:33.851-04:00

when we at bring it to the table talk about having it your way, we mean from scratch. that's how we were feeling on sunday, so we fired up the grill and got some prime meat sizzling for a few friends.dawi built the grill while i went inside to start things off. now my apologies. this was a little too difficult to get detailed with the photosnappin', so i didn't document much of the meat preppin'

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com8tag:blogger.com,1999:blog-3375432146900834554.post-49443108834687125892009-06-22T10:29:00.000-04:002009-06-29T12:08:29.563-04:00

Firstly, let me say how terribly difficult it is to cook and take pictures of the process at the same time. One has to consider dirty hands, burning oil etc. So that is my excuse for not taking as much pictures as I should have, this being the first time that I have tried to do it all by myself. Hats off to the other blog contributors who make it seem so easy. Yesterday I decided to make lasagna

Baidawi Isherehttps://profiles.google.com/102692392713238548090noreply@blogger.com4tag:blogger.com,1999:blog-3375432146900834554.post-14580688279079267832009-06-16T21:19:00.000-04:002009-06-29T12:11:31.791-04:00

There are few classic dishes which are more filling, more convenient and easier to make than Oil Down - aka the food of the gods. Its the perfect meal to plan, when you intend to be in the middle of the Caroni swamp with just one pot and a campfire, and not sure if the fish will be biting.The way this version is made may be slightly different from the norm, but the first rule in bachelor type

VIXhttp://www.blogger.com/profile/04837345990974059354noreply@blogger.com2tag:blogger.com,1999:blog-3375432146900834554.post-39575558661056173942009-06-07T17:13:00.000-04:002011-05-29T00:33:09.358-04:00

i've mentioned this more than once before in certain circles and got those looks that say "you're crazy. that can't be done." well crazy maybe, but it can be done, and if you actually give it a little thought, you can put your own twist and make it taste really good too. check it out.i put six eggs in a bowl. simple enough right?yuh know me with lime. gots to have it.seasoned the eggs up with

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com6tag:blogger.com,1999:blog-3375432146900834554.post-29548839052744417422009-05-27T11:32:00.000-04:002009-05-27T14:34:55.705-04:00

Food Network has to be the best thing on cable. It’s a great and lucrative idea. Food all day, everyday? BRILLIANT! I was watching it by Dawi’s grandmother when I saw Paula making some Salmon Burgers. Dawi commented that it probably would be good to do something like that with tuna… a suggestion that was tasting right in my books. So I decided to try a tuna patty.Whipped out some tuna. 2 tins of

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com3tag:blogger.com,1999:blog-3375432146900834554.post-87743482409478149612009-05-09T17:06:00.000-04:002009-05-09T21:30:07.843-04:00

after a pizzat lime, there's one thing you're sure to end up with. leftover ingredients. so what do you do? cook some more! but what's the fun in doing the same thing again? so this time i tried a lil pie like vehicle we ended up callin a pizzat treat.i started by cutting up the balance of the chicken salami.then i cut up some pimento, onions and carrots.fired up a burner and got the onions and

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com2tag:blogger.com,1999:blog-3375432146900834554.post-77334291673402915132009-05-06T22:58:00.000-04:002009-05-07T19:14:28.215-04:00

one week ended on a low note, which wasn’t so bad. but then certain situations ran over into the following week, promising another low ending. luckily, the always-lime-encouraging-and-ready-to-bubble-a-pot baidawi suggested a little pizzat to lift the spirits. pizzat=pizza by the way… long story. so we caught the grocery right before it closed to get some ingredients to make the goodies. in a

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com6tag:blogger.com,1999:blog-3375432146900834554.post-15086396088325179892009-04-16T14:00:00.000-04:002009-04-26T10:00:35.442-04:00

. I'll make my first post a double since I've been procrastinating somewhat. I'm making Chow Noodles and Pepper Shrimp. Fairly simple dishes that can be adapted and personalized easily. The methods and spices I use here are the basics of most Chinese stir fried cuisine... well local Chinese anyway. So i'll put the exact amounts so we can get familiar. a bad ounce could spoil your whole dish. On

VIXhttp://www.blogger.com/profile/04837345990974059354noreply@blogger.com2tag:blogger.com,1999:blog-3375432146900834554.post-89443698594682274702009-04-16T13:42:00.000-04:002009-04-26T10:01:11.358-04:00

.Ingredients1lb fresh shrimps, not frozen. Large, deveined, but with shells intact. Hot pepper to your liking- avoid peppersauce2 cups mixed vegetable of your choice, I used water chestnuts, onions and sweet pepper here. Pinapple works well. tsp of equal amounts of crushed ginger and garlic combined 1/2 tsp salt tsp sugar 1/4 tsp five spice powder 1/4 tsp white pepper2 tbsp good quality rice

VIXhttp://www.blogger.com/profile/04837345990974059354noreply@blogger.com5tag:blogger.com,1999:blog-3375432146900834554.post-78161682107654565632009-04-13T22:17:00.000-04:002009-04-14T11:54:24.930-04:00

easter long weekend... what to do? call dawi.dawi: hello.me: yaw... wuh scene?dawi: no scene.me: you call me dis mornin?dawi: yeah... wham to you?me: was sleepin nah. long weekend yuh know.dawi: steups... how you go be sleepin? steups. anyway, wuh we go do?me: we could cook someting.dawi: aight. what?me: a soup?dawi: yeah. dat soundin like a plan.me: well come een.dawi: yeah. aight. bless.dawi

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com5tag:blogger.com,1999:blog-3375432146900834554.post-61235933256768319142009-03-21T14:23:00.000-04:002009-03-30T00:49:51.630-04:00

this time around, the curious mouth decided to get into the action. the menu? something seafood. after considering the options, she decided to create some seafood sandwiches. that's right up my alley. yuh boy love ah seafood too! (well ah know xen not of the seafood conviction, and dawi doh fren up with shrimp so this is entry all wrong for them. hard luck dey fellas. but for the rest of us...)

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com5tag:blogger.com,1999:blog-3375432146900834554.post-1240704762438999442009-03-18T23:08:00.000-04:002011-05-29T00:34:14.698-04:00

When I was younger, a provision plate would comprise at least 5 different ground provisions plus dumplings. Some of the provisions were tastier than others.Nice thing about cooking your own food as an adult is that you can now pick and choose exactly what goes on your plate. So since I started cooking, provisions for me came down to sweet potato, carrots and plantain. This was after trying the

Kayodenoreply@blogger.com3tag:blogger.com,1999:blog-3375432146900834554.post-9501992293452814482009-03-15T14:14:00.000-04:002009-03-15T15:30:36.763-04:00

for me, breakfast during the week is generally non existent. so on some weekends, i try to make up by takin the time to make something nice to start the day. here's something that i thought was worth a try.started by chopping some mushrooms and onions.then took them to the frying pan with a little cooking butter. i prefer to use cooking butter so that i don't have to use additional salt.i put

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com6tag:blogger.com,1999:blog-3375432146900834554.post-5035095698716602282009-03-10T20:33:00.000-04:002009-03-10T23:41:33.082-04:00

this is my crock pot. ah love it! slow cookin is a sure way to make a tasty dish. season the pot well, and the result would be succulent, tasty meals like nothing else. so i took it down to deal with a matter of beefy proportions.i took out some seasoned beef cubes and cut them into thinner pieces.while i was in a choppy mode, i cut up some onion, sweet pepper, mushroom and tomato too.then i put

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com9tag:blogger.com,1999:blog-3375432146900834554.post-47085759011238236292009-03-08T22:02:00.000-04:002009-03-09T11:15:54.873-04:00

"so what's a good drink to have?" that's a question i hear often. my answer to it is usually "one with alcohol." on the real though, that question has many different answers. some people like fruity drinks while some like a rum to burn the chest. Some like their beer beastly cold, with a mild, refreshing taste, while others love a strong brew straight from the case. at the end of the day, you

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com3tag:blogger.com,1999:blog-3375432146900834554.post-20704280341086624932009-03-05T18:47:00.000-04:002009-03-05T21:52:10.058-04:00

news flash... I LOVE CHEESE. needless to say, i take cheese paste seriously. the last time i made a batch, certain individuals likened it to drugs... they couldn't get enough. anyway, enough with the self praise. baidawi and spanna passed through to check me, so i took the chance to whip up a quick batch as some cutters.this is what the line up looks like. disregard the booze in the background.

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com8tag:blogger.com,1999:blog-3375432146900834554.post-21630336794537682882009-03-01T13:46:00.000-04:002009-03-01T16:58:15.297-04:00

since i've known her, the curious mouth introduced me to 2 new culinary experiences:1. ramen noodles without the soup like liquid. i know i know... it's just common sense that you don't have to make the noodle soup. just strain the water out after you boil it, then you can use it just like any other noodle. but after growing up for years calling the product "ramen soup" as opposed to ramen

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com4tag:blogger.com,1999:blog-3375432146900834554.post-61660754386812121532009-02-23T02:11:00.000-04:002009-02-22T13:03:55.516-04:00

the first lime for the carnival ended up by ma. that's dawi's late grand mother's pad. just a few friends, some food, some drinks and the soca monarch runnin' in the background for ambiance. the menu was bess... geera chicken breast (because if you know dawi, you would know he only eats chicken breast), pigeon peas and my arch nemesis... dumplin. i love a good dumplin, but i cannot knead dough to

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com4tag:blogger.com,1999:blog-3375432146900834554.post-15200551454863545002009-02-21T15:24:00.000-04:002009-02-21T16:20:31.951-04:00

I couldn't find my favorite all-purpose elbow pasta (in the red pack) this week in the grocery, so I tried something new.It's called pipe rigate, and it's more or less fat elbow pasta with one end pinched closed. A pasta like that is great for retaining sauces, but I had something else in mind.I wanted to do something relatively fast but fancy-looking. I cut up some tomatoes, pimientoes, green

Kayodenoreply@blogger.com4tag:blogger.com,1999:blog-3375432146900834554.post-13161671919891846752009-02-15T22:14:00.000-04:002009-02-21T22:07:49.819-04:00

recently, the government started paying attention to food security. part of their drive encourages people to go back to the days when growing food at home was common. thing is, those days are still in full swing up morvant. i grew up with stuff growing in the yard. so as i was on base, i decided to go snap happy in the yard for a little bit.ochro is a nice thing to have handy. good to add to a

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com8tag:blogger.com,1999:blog-3375432146900834554.post-41244427737184117652009-02-09T22:28:00.000-04:002009-02-21T22:08:02.447-04:00

so on my birthday, a friend of mine brought me some cassava. not as a gift. i ordered it before and it just happened to come then. now honestly, i don't know all that much about cassava besides i like it, but it was fresh from her father's estate, plus she said "it like butter q!". so i was thinkin' "this is some bess cassava!" i reasoned that this might be a nice time to try this cassava saute

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com1tag:blogger.com,1999:blog-3375432146900834554.post-17276779359353443392009-02-07T17:33:00.000-04:002009-02-21T22:08:11.603-04:00

this is the card that caused it.my very first pricesmart diamond membership card. i never bothered to get one because everybody else had one, so getting stuff was just a "yaw... make a pricesmart run wid mih nah?" away. but i was thinking that it might be wise to get my own since i started this little blog and might want to get stuff for spur of the moment ideas.so i got my card and entered the

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com5tag:blogger.com,1999:blog-3375432146900834554.post-39442647210070939392009-01-31T10:49:00.000-04:002009-02-21T22:08:23.358-04:00

This is my godson J'vonte. He well love a curry chicken. So as I didn't get to lime with him for Christmas, I brought him up after the fact for a day of snacks, curry chicken and Wii battles.This is a most important street if you're looking for something to eat curry chicken with. It's in El Socorro, and it's a secret. One that I'll tell more about in another entry. But this is the real stop for

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com6tag:blogger.com,1999:blog-3375432146900834554.post-48235158089662430142009-01-29T23:53:00.000-04:002009-02-21T22:08:38.593-04:00

I hate throwing food away. Hate it! Unless it's spoiled food of course. So from time to time I would end up with leftovers from last night or night before. This one time, this happened. True story people.I was out havin a drink or somethin, when de hunger attacked. Now i knew that i had a lot of stuff home, but i didn't know what i was in the mood for. Actually, i was thinking about spinning a

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com0tag:blogger.com,1999:blog-3375432146900834554.post-51556635302101337862009-01-17T15:57:00.000-04:002009-02-21T22:08:50.874-04:00

I tried quincy's cauliflower trick today with a few mods of my own. Q already went through the basics, so I will just comment quickly on what I did differently.First and foremost is the secret ingredient: Campbell's Cream of Mushroom Soup.Q and baidawi once advised me to use this as a cheese sauce stretcher in macaroni pie and lasagna. I haven't made a cheese sauce without it since. It adds a

Kayodenoreply@blogger.com3tag:blogger.com,1999:blog-3375432146900834554.post-17827257511035969622009-01-12T14:28:00.000-04:002009-02-21T22:09:00.786-04:00

fuh years, the naparima girls' high school cookbook has been the bible when it comes to the dishes of trinbago and the caribbean. just ask overseas college students. it's just right for the homesick trini craving a doubles or a roti or somethin. yuh can't go wrong with the naps cookbook.after doing it for some years well, they have it down to a science. very simple to follow, helpful conversions,

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com2tag:blogger.com,1999:blog-3375432146900834554.post-89128901546419771632009-01-08T17:38:00.000-04:002009-02-21T16:10:22.421-04:00

so as i mentioned before, the idea was to check some friends and invite them to put their hand in this virtual pot. as they say, it ain't no fun if the homies can't get none. let me introduce them quickly:the kicker.this is the designated chef in the lime. a pizza guru. makes the wickedest pizza sauce ever. (or peezat sauce as we call it). also very mean with a minced beef and pita bread. i'm

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com1tag:blogger.com,1999:blog-3375432146900834554.post-43963781373738785212009-01-01T22:15:00.000-04:002009-02-21T22:09:20.521-04:00

apparently lots of people knew about this thing. where was i? under some kinda gourmet rock or somethin'? the word sounded made up. no way that existed. then i saw this:so i guess it is real. obvious next question: so how do you cook it?well it's pasta, so there must be some kinda boiling. unfortunately, the no boil variation either isn't available or isn't available any where close to us. bring

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com4tag:blogger.com,1999:blog-3375432146900834554.post-90217546716890195832009-01-01T19:42:00.000-04:002009-02-21T16:12:26.134-04:00

once upon a time, my father introduced me to this cauliflower dish. about 10 years later, when i tell people about it, it's usually new to them. as it makes its way into our new year's menu all the time, i thought it was a cool entry for the new year. it's relatively quick and easy, plus it's a nice way to include veggies in your meal. (ingredients in bold)first, you want to select a big

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com5tag:blogger.com,1999:blog-3375432146900834554.post-82940524869667313352008-12-26T11:37:00.000-04:002008-12-26T13:05:37.286-04:00

i thought it would be cool to save the first real entry for my pops, as he's the one that i started lookin at in the kitchen. still do actually. always comin up with some trick or tryin out somethin he see on tv... he not easy. anyway, he's the one that makes the christmas meal at home, and the star of the show is always this veggie lasagna that he creates. the thing about it is he doesn't use

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com8tag:blogger.com,1999:blog-3375432146900834554.post-57982888771654929462008-12-17T21:27:00.000-04:002008-12-17T21:44:56.679-04:00

A few years ago on triniscene.com, I started this thread called BRING IT TO THE TABLE. It was a simple discussion about cooking, and since no one on the forum at the time had Sylvia Hunt or Bobby Flay type skills, it was all about the amateur contribution. Some good things came up in the thread. I remember puttin’ down a macaroni pie recipe with a special little twist that I like to drop in.

Qhttp://www.blogger.com/profile/05370522208265772186noreply@blogger.com3