b,121 a can of ackee on church avenue is 10 dollars now.
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b,121that is crazy...have you ever used fresh? I am too scared to not get the cleaning right and then pay hard later.
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b,121never used fresh ones. not even sure where they sell them. have never them in the states. I know you cant eat them till theyre ripe or else you'll get seriously ill. im more worried about to much scotch bonnett peppers.
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b,121is there such a thing as too much scotchbonnet?
b,121yea, gotta be ripe and opened and properly cleaned and boiled or else it's pukesville.
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font class="post"1b,121b,121b,121Im tellin you i think there is. I know the jerk or bonnet sauce aint right unless your breakin a sweat but i dont want it to drown out the taste. i know when i blend the sauce i put a few sliced mangos to sweetin the deal. Perhaps i just cant hang with how you roll.
Naw - I totally agree with you about not having heat kill the flavour... but what I do like about scotchbonnets is that they are not just heat but actually add a nice flavour. I was joking, but I am kinda addicted to hot sauces.b,121Using mango (or fruit juice or whathaveyou) is so key, my red flag goes up when a recipe asks for white sugar to sweeten or balance things out.
HarveyCanal"a distraction from my main thesis." 13,234 Posts
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b,121 a can of ackee on church avenue is 10 dollars now.
b,121
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b,121that is crazy...have you ever used fresh? I am too scared to not get the cleaning right and then pay hard later.
b,121
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h,121
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b,121never used fresh ones. not even sure where they sell them. have never them in the states. I know you cant eat them till theyre ripe or else you'll get seriously ill. im more worried about to much scotch bonnett peppers.
b,121
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h,121
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b,121is there such a thing as too much scotchbonnet?
b,121yea, gotta be ripe and opened and properly cleaned and boiled or else it's pukesville.
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b,121Im tellin you i think there is. I know the jerk or bonnet sauce aint right unless your breakin a sweat but i dont want it to drown out the taste. i know when i blend the sauce i put a few sliced mangos to sweetin the deal. Perhaps i just cant hang with how you roll.
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font class="post"1b,121b,121Mangoes are indeed like nature's cure for overspicing. b,121b,121That, or you could try my mom's Cajun shrimp which take 2 loaves of bread and a gallon of milk to get through just a meager portion of...but still highly delicious nonetheless.
You can find Jamaican patties here in DC but what I really want is an Aussie meat pie. Fair dinkum.b,121b,121 img src="http://partypie.com/wsx4A1Xi.jpg"1
b,121You can find Jamaican patties here in DC but what I really want is an Aussie meat pie. Fair dinkum.
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b,121ive been seeing meat pie (ayo) spots opening up on a regular in brooklyn. never tried. any suggestions?
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font class="post"1b,121b,121DUB (down under bakery)PIES have been promoting heavy all summer but I've yet to try any of their pies. Can anyone speak on them or Aussie pies in general?b,121b,121The picture Neville C posted looks liek the Puerto Rican pastelon de papab,121b,121img src="http://www.meals.com/imagesrecipes/136407lrg.jpg"1b,121b,121pastelon can also be made from plantainb,121b,121img src="http://www.elboricua.com/images/plantain pie pastelon2.jpg"1
i used to go out of my way for calaloo patties but they harder and harder to find right now. even golden crust discontinued them.b,121b,121pickapeppa is a more than adequate sauceb,121b,121and its funny how all these things emanated from colonial master England's potpies
font class="post"1b,121b,121Man, haven't been there in years, but always used to hit up Christie's on the way to or from the Tape Kingz office across the street - load up on Do Wop, Enuff and Mister Cee cassettes & white label promo presses and a patty w/ coco bread & coconut cake, pineapple soda. (No wonder hip-hop DJs are all overweight.)b,121b,121For those uptown, Roti Plus on Frederick Douglas & 126th has been on point the handful of times I've gone.
patties are a like ethnic microwave hotpockets. there must be like 1 distributor of thems out here cuz they all taste the same and are orange. b,121b,121however, simply wholesome on slauson and overhill makes theirs fresh and they always sell out. seriously, i know some of u east coasters will poopoo it but they make some of the best patties in LA. jerk chicken, beef, curry chicken, and for missbassie, spinach, cabbage. img src="/ubbthreads/images/graemlins/smile.gif" alt="" 21 it is quality shit too cuz simply wholesome isnt a jamaican spot per se. they are a health food store and restaurant with the bomb salmon croquettes and smoothies. oh and the patties. get the jerk pattie. theyre so filled u have to hold it a certain way or it will rip. those into the starch will be displeased with the little amount of breading they can get away with while stuffing them things. it defies physics.b,121b,121also, if anyone is interested, there are quite a few jamaican, belizean and "carribean" joints up around slauson to manchester, labrea to crenshaw.
b,121and its funny how all these things emanated from colonial master England's potpies
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font class="post"1b,121b,121More like Cornish pasties, IMO. And there's a pattie/empanada/ onigiri/ cha siu variant in a whole lot of cultures. It's the world's official portable food!
While this is definitely not Jamaican 'heritage food' it's aight, veggie pattie anyway. But these really are fast foods, hotpockets as someone mentioned, which I tend to stay away from. During this wackness that is free trade most of the ingredients are not even coming from anywhere near Jamaica, it's mostly garlic, beef, carrot and flour from China and South America, unfortunately.
as far as flaky outsides and delicious insides go - spanokopita - YES!b,121way too labour intensive for me - all the wringing out of spinach juice, but so good.
Yes, there's a very small Jamaican hole in the wall place right downt he street from my work that makes and sell em. My grandfather loves those things as well and buys them all the time.
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