What meals do you like to cook in the caribbean?
Sep 16th, 2006, 04:44 AM
#21
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Send via post and also e-mail your rental agent a list and have them do
some shopping for you in advance, pre-stocking your kitchen. There'll be a
charge, but your time (and their
knowledge of resources) is worth it.
Have them contact their favorite conchmen/fishers/spearfishers and
let them know what you will be in
the market for fish/seafood. Ask them
if they can get you local 'groundcrop':
yam, sweet potato, lemongrass/aka
fevergrass and other seasonings, as well as fruit off the tree. It'll seem like a pain to pack, but a fish basket
for grilling fish and one for veg also come in real handy.
some shopping for you in advance, pre-stocking your kitchen. There'll be a
charge, but your time (and their
knowledge of resources) is worth it.
Have them contact their favorite conchmen/fishers/spearfishers and
let them know what you will be in
the market for fish/seafood. Ask them
if they can get you local 'groundcrop':
yam, sweet potato, lemongrass/aka
fevergrass and other seasonings, as well as fruit off the tree. It'll seem like a pain to pack, but a fish basket
for grilling fish and one for veg also come in real handy.
Sep 16th, 2006, 08:25 AM
#22
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Wow! You carry a key lime squeezer, Tivertonhoue? Now that's what I call a kitchen 
...I didn't even know they existed! I have a key lime tree, right now I have a couple dozen of those babies just waitin' for a nice shot of rum and coke! Gonna have to go a'googlin' for one of those gadgets.
...I didn't even know they existed! I have a key lime tree, right now I have a couple dozen of those babies just waitin' for a nice shot of rum and coke! Gonna have to go a'googlin' for one of those gadgets.
Sep 16th, 2006, 11:22 AM
#23
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It's also called a 'Mexican lime squeezer' and the cheapest model/real
serviceable is galvanized/tinned metal
stamped 'Hecho en Mexico '. There's also a white or color enameled model, little pricier. Watch out tho for the
big green/yellow/orange models made for
Persian limes, lemons and oranges. A cheap wooden reamer works best for them. You wanna be able to
cut the key lime in half/and squeeze
the bejeezus easily out of each half.
Try also the 'big box style/mall kitchen
supply places' as well as on line.
serviceable is galvanized/tinned metal
stamped 'Hecho en Mexico '. There's also a white or color enameled model, little pricier. Watch out tho for the
big green/yellow/orange models made for
Persian limes, lemons and oranges. A cheap wooden reamer works best for them. You wanna be able to
cut the key lime in half/and squeeze
the bejeezus easily out of each half.
Try also the 'big box style/mall kitchen
supply places' as well as on line.
Sep 16th, 2006, 09:23 PM
#24
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hey Tiverton,
I actually have one of those lime squeezers. Handy little gadgets. How else does one make seedless Lime Aid I do not know
Answer me this. What kind of limes do we have in Jamaica? Are they Key Limes?
<i>...You travel with a Lime squeezer?
</i>
I actually have one of those lime squeezers. Handy little gadgets. How else does one make seedless Lime Aid I do not know
Answer me this. What kind of limes do we have in Jamaica? Are they Key Limes?
<i>...You travel with a Lime squeezer?
</i>
Sep 17th, 2006, 12:50 PM
#27
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Seamless, magical wedding. And it's over 
JAGIRL: Here's one for you.
Chocolate crust for Jamaican
key lime pie:
16 Oreos
2 tablespoons sweet butter, melted
Put cookies in plastic bag/smash into
crumbs, put in bowl. Add melted butter.
Mix. Spatula mixture into 9 inch pie pan. Use the plastic bag with your hand inside to smoosh crumbs up sides. Bake 10 min./til fairly dry and firm in 325 F oven. Let cool.
Prepare keylime filling as usual and
rebake in the chocolate pie shell. Cool. Top individual pie servings with dollop of whipped sweet/double cream and a dusting of lime zest.
JAGIRL: Here's one for you.
Chocolate crust for Jamaican
key lime pie:
16 Oreos
2 tablespoons sweet butter, melted
Put cookies in plastic bag/smash into
crumbs, put in bowl. Add melted butter.
Mix. Spatula mixture into 9 inch pie pan. Use the plastic bag with your hand inside to smoosh crumbs up sides. Bake 10 min./til fairly dry and firm in 325 F oven. Let cool.
Prepare keylime filling as usual and
rebake in the chocolate pie shell. Cool. Top individual pie servings with dollop of whipped sweet/double cream and a dusting of lime zest.
Sep 17th, 2006, 03:09 PM
#28
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I can't wait to try Carrybean's recipes. All the talk from Tiverton about limes is making me cry, homesick for my St. John lime tree which is so prolific, it bears bushels of fruit everyday of the year. The key lime is so special, so aromatic, not like these big flavorless green giants we get in the supermarkets up north. I do have a meal I started cooking having first tasted it at La Tapa. Only, I'm one of those cooks who cook without measuring. I'll have to post it later once I figure it out.
Sep 19th, 2006, 01:21 PM
#30
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Hey Jagirl, Ya'll sure are making me hungry. My little hometown here in the South is famous for barbecue. No kidding, we even have an annual festival which attracts thousands. They all love the sauce made with lots of spices and vinegar. It doesn't compare to Caribbean cuisine though. This weekend I wandered around Main Street in a little city called Greenville, SC and discovered an authentic Jamaican cafe. I went inside, had a Red Stripe and a close encounter of the nicest kind with the owner and his two co-workers. Tiverton, he told me about Irish Moss and showed me the frozen seaweed he uses to make his own recipe. He said it worked better than Viagra!! Never heard of it before, but that sounds interesting! Peace and love
Sep 19th, 2006, 02:45 PM
#31
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Twigsbuddy: I don't know what it is about people from SC and their BBQ! My mother-in-law is from SC and we've paid big bucks to have Williamsburg County BBQ shipped to her for Mother's Day. And then we get the commentary about how vinegar-based BBQ sauce is far superior to "ketchup-based" BBQ. Your post made me smile!
My mother-in-law is from SC and we've paid big bucks to have Williamsburg County BBQ shipped to her for Mother's Day. And then we get the commentary about how vinegar-based BBQ sauce is far superior to "ketchup-based" BBQ. Your post made me smile!
Sep 19th, 2006, 06:56 PM
#32
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well, actually we live in NC where there is a barbecue battle between the eastern and piedmont parts of our state. I could tell you where to order the absolute best we have to offer from a little place called Cook's Barbecue. They do beef and pork, but our claim to fame is the pork. We even have "pigs on parade" right now in our home town. Various artists have painted them in all kinds of costumes and disguises. Our sauce does have some ketchup but the vinegar and spices really jazz it up. We don't eat it that ofen, but just thinking of it makes your mouth water.
Sep 20th, 2006, 12:18 AM
#33
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Ah, Irish Moss. Jamaican guys drink lots of homemade brew made with this seaweed, which acts as a thickener (seaweed like Irish Moss finds its way into many packaged goods in the US as well). Plus, 'Roots' juice made of herbs and roots like 'strong back'.
Viagra and Cialis are synthetics and
Jamaicans always prefer 'natural'. Schmooze up your new bud in Greenville and he just might give you
a recipe.
Viagra and Cialis are synthetics and
Jamaicans always prefer 'natural'. Schmooze up your new bud in Greenville and he just might give you
a recipe.
Sep 20th, 2006, 04:05 AM
#34
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Hi Tiverton, Thanks for your reply. I really enjoy your posts. I saw a whole list of root drinks in that little cafe. They told me the secret of frying plaintains was learning to "burn" the sugar. Now I have a little question for you and Jagirl...not food related. What's yellow and black and"read" all over? A 25 year old copy of The Gleaner my darling mother-in -law sent to me. She's a little pack rat, but I'm glad. This copy was from 1981 and is yellowed and worn, but made for a very nice trip back in time. I wish I could share it with Marion, who seems like such a lovely person. Kind regards to all of you.
Sep 20th, 2006, 09:22 AM
#37
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Jagirl, I left my Gleaner at the nail salon, but my friend there is keeping it safe for me. I'll pick it up and share the headlines with you later this week. "Likka mo" Did I get that one right?
Sep 20th, 2006, 01:08 PM
#40
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Jagirl, I'm innocent! I thought that meant "see you later" in patois. I give you my word of honor. I'm blushing ! I'd better stick to plain English. That's what I like about this site...that it's so respectable, if you will. My sincere apology.
