Comments on: Amongst the Isles of the Caribbean http://www.saltshaker.net/20061028/amongst-the-isles-of-the-caribbean Casting a little flavor (and a few aspersions) on the world of food, drink, and life Thu, 21 Aug 2008 21:27:07 +0000 http://wordpress.org/?v=2.5.1 By: SaltShaker » Blog Archive » Supping Samoan Style http://www.saltshaker.net/20061028/amongst-the-isles-of-the-caribbean#comment-44590 SaltShaker » Blog Archive » Supping Samoan Style Thu, 07 Jun 2007 14:35:49 +0000 http://www.saltshaker.net/20061028/amongst-the-isles-of-the-caribbean#comment-44590 [...] available - I had to do the same thing, for a relative of taro, the dasheen, when we had our Saint Vincent and Grenadines dinner. One other note, and only true for some varieties of taro, the flesh exudes a sort of milky sap [...] [...] available - I had to do the same thing, for a relative of taro, the dasheen, when we had our Saint Vincent and Grenadines dinner. One other note, and only true for some varieties of taro, the flesh exudes a sort of milky sap [...]

]]> By: SaltShaker » Blog Archive » Hot Island Hopping http://www.saltshaker.net/20061028/amongst-the-isles-of-the-caribbean#comment-19824 SaltShaker » Blog Archive » Hot Island Hopping Fri, 23 Mar 2007 20:02:19 +0000 http://www.saltshaker.net/20061028/amongst-the-isles-of-the-caribbean#comment-19824 [...] course you remember the callaloo. That was a moderately spicy potato and spinach soup I prepared for our St. Vincent and the [...] [...] course you remember the callaloo. That was a moderately spicy potato and spinach soup I prepared for our St. Vincent and the [...]

]]> By: SaltShaker » Blog Archive » Gone Troppo http://www.saltshaker.net/20061028/amongst-the-isles-of-the-caribbean#comment-10803 SaltShaker » Blog Archive » Gone Troppo Sun, 28 Jan 2007 13:36:27 +0000 http://www.saltshaker.net/20061028/amongst-the-isles-of-the-caribbean#comment-10803 [...] Buenos Aires - I’d barely posted the theme of “Australia Day” for this weekend’s Casa S dinner before the calls started coming in. Okay, two of them, and they were e-mails. But the first was to reserve an entire evening (on Thursday) for a party of folks from Cangurolandia, as it’s called here, and the second was a party of three, at least one of whom had lived there for some time. Now, I’ve at least had the pleasure and fun of spending some of my life in Australia - a month back in 1993, and three weeks in 2002, and I did a whole lot of eating out, chatting with chefs, collecting recipes, etc. - so at least I was a step up on things like my attempts at dinners from places like Saint Vincent and the Grenadines. On the other hand, did these folks coming have some idea about the food of Oz that I was going to have to worry about? “No drama mate…” There wasn’t really a whole lot I could do about it, other than start the evening with a clear explanation that the food was inspired by my trips and readings, and wasn’t likely to be anything they’d encountered back home. [...] [...] Buenos Aires - I’d barely posted the theme of “Australia Day” for this weekend’s Casa S dinner before the calls started coming in. Okay, two of them, and they were e-mails. But the first was to reserve an entire evening (on Thursday) for a party of folks from Cangurolandia, as it’s called here, and the second was a party of three, at least one of whom had lived there for some time. Now, I’ve at least had the pleasure and fun of spending some of my life in Australia - a month back in 1993, and three weeks in 2002, and I did a whole lot of eating out, chatting with chefs, collecting recipes, etc. - so at least I was a step up on things like my attempts at dinners from places like Saint Vincent and the Grenadines. On the other hand, did these folks coming have some idea about the food of Oz that I was going to have to worry about? “No drama mate…” There wasn’t really a whole lot I could do about it, other than start the evening with a clear explanation that the food was inspired by my trips and readings, and wasn’t likely to be anything they’d encountered back home. [...]

]]> By: dan http://www.saltshaker.net/20061028/amongst-the-isles-of-the-caribbean#comment-5205 dan Sun, 29 Oct 2006 17:18:43 +0000 http://www.saltshaker.net/20061028/amongst-the-isles-of-the-caribbean#comment-5205 The simple answer is, "until they were done" - roughly on the chicken, as they were very plump breasts, after browning the outsides, about 20 minutes, turning them once - but basically until a quick read thermometer stuck into the fattest one showed between 150-160°F. For the fish, after a quick browning on both sides they were probably in the oven for only about 5-6 minutes until firm but not dried out. The simple answer is, “until they were done” - roughly on the chicken, as they were very plump breasts, after browning the outsides, about 20 minutes, turning them once - but basically until a quick read thermometer stuck into the fattest one showed between 150-160°F. For the fish, after a quick browning on both sides they were probably in the oven for only about 5-6 minutes until firm but not dried out.

]]> By: Paz http://www.saltshaker.net/20061028/amongst-the-isles-of-the-caribbean#comment-5203 Paz Sun, 29 Oct 2006 15:39:44 +0000 http://www.saltshaker.net/20061028/amongst-the-isles-of-the-caribbean#comment-5203 As usual, everything looks good. How long did you cook the jerk chicken? And the same question goes for the sea bass. Paz As usual, everything looks good.

How long did you cook the jerk chicken? And the same question goes for the sea bass.

Paz

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