Seems salted cod goes well with eggs since ackee tastes very much like scrambled egg and the (very tasty) portuguese national dish is Bacalhau which combines salted cod with egg and potato.
I like both but I also like Mopani worms which taste like prawn omelette in a tiny crunchy parcel.
Which recipe of Bacalhau do you have in mind ? Bacalhau a Gomes de Sa ? Bacalhau is just the Portuguese name for the salted cod and there are hundred of recipes (365 if you believe in tales).
Personnal favorite being the bacalhau com natas.
Which recipe of Bacalhau do you have in mind ? Bacalhau a Gomes de Sa ? Bacalhau is just the Portuguese name for the salted cod and there are hundred of recipes (365 if you believe in tales).
Personnal favorite being the bacalhau com natas.
The one I had when I was in Portugal. My portuguese mate just ordered bacalhau in his local restaurant.
I figured that it means not much more than cod because the german word for cod is almost identical it just switches the b with the c (or equivalent in german spelling).
The nata I remember from there where litlle custard tarts. Not a natural companion for cod...
Cabillaud in French, not far either. Well, actually "cabillaud" is only for the fresh fish, salted it's "morue". Things always get complicated when it's about food.
Pasteis de Nata are great ! Wouldn't eat one with fish either 😉 Nata is just cream. Bacalhau com natas is shredded cod mixed with little fried pieces of potatoes and covered in a creamy sauce. The most unhealthy fish dish one could dream of. The most addictive too.
This said, after a quick google search, it turns out that the Portuguese will happily serve you little tarts with cod and cream 😀 (Pastéis de Nata de Bacalhau).
Pasteis de Nata are great ! Wouldn't eat one with fish either 😉 Nata is just cream. Bacalhau com natas is shredded cod mixed with little fried pieces of potatoes and covered in a creamy sauce. The most unhealthy fish dish one could dream of. The most addictive too.
This said, after a quick google search, it turns out that the Portuguese will happily serve you little tarts with cod and cream 😀 (Pastéis de Nata de Bacalhau).
I enjoyed the caracoîs the Portuguse quite happily serve with a cold beer in the summer and while they too couldn't make a silk purse out of a pig's ear they did make an excellent salad from it.
That was available most days. It was very mild unfortunately. Other than that one and Jerk chicken, I think the dish that speaks the most Jamaican to me is the classic rice and beans. You have to remember that most dishes at an all-inclusive are meant for a conservative western culture.
The chicken was cooked in the main kitchen then taken down to the beach hut and re-grilled. I tried it twice and both times left half of it on my plate as there wasn't enough beer on the planet to get through it. I told the Mrs, I will make it for her now that we are back and I brought some seasonings back with me.
There were some exceptional dishes though. The curries they made took a back seat to no other and others that incorporated a masala were exceptional.
The oxtail was also top notch as was one particular tomato sauce for pasta.
Unlimited anchovies was nice and I think I ate more than my money's worth of caperberries. They are really expensive here so I took serious advantage.
The juices were excellent. Every morning I would have my tomato juice of course but there were also the carrot, spinach and beet juices that were all hits on there own.
OTOH there were some truly awful food as well. I won't bother going into those, but OMG, what were they thinking?
How did these turn out? Pics?
Jim Delligatti has passed away. McDonald's Big Mac inventor Jim Delligatti dies - Business Insider
Before Mickey D's had a large base locally there was a local "hamburger" chain called Winkys that offered a double decker sandwich. Perhaps inspired by the "Big Boy" franchised version. In order to compete the local McDonalds franchise offered a similar item. Not quite the official history. But in my youth if I ordered a "Big Wink" even at a Mickey's they knew what to serve.
But as a young lad the Big Wink was much better than the copy.
Now the "Big Boy" franchise has fizzled out locally and their franchise sells the same item as a "Super Burger." Turns out it is actually worth ordering one as with it the salad bar is discounted! Eating it is optional! Salad bar is okay.
Which brings up salad bars, the local Red Bull Inn chain started offering one in 1964. They were not the first as the owner said he stole the idea. But they predate many who claim the "Honor" of the invention.
For what it is worth the local food scene is considered by some to be doing extremely well.
Before Mickey D's had a large base locally there was a local "hamburger" chain called Winkys that offered a double decker sandwich. Perhaps inspired by the "Big Boy" franchised version. In order to compete the local McDonalds franchise offered a similar item. Not quite the official history. But in my youth if I ordered a "Big Wink" even at a Mickey's they knew what to serve.
But as a young lad the Big Wink was much better than the copy.
Now the "Big Boy" franchise has fizzled out locally and their franchise sells the same item as a "Super Burger." Turns out it is actually worth ordering one as with it the salad bar is discounted! Eating it is optional! Salad bar is okay.
Which brings up salad bars, the local Red Bull Inn chain started offering one in 1964. They were not the first as the owner said he stole the idea. But they predate many who claim the "Honor" of the invention.
For what it is worth the local food scene is considered by some to be doing extremely well.
Saltfish & Ackee is one of the few mild jamaican dishes.
At the annual carnival here I always have some jerk chicken and escoveitch fish (grilled snapper with hot pickles).
Curry chicken with rice&peas is a staple in our house.
Tastes great and is really rather easy to make. There are 'nuff Jamaicans here that you get a choice of their curry powders.
That said my curry chicken is rather mild. I only use 2 seeded Scotch Bonnets, the Jamaicans I know use 6-12 unseeded!!!
They do magic things with the tail of an ox!
These have some useful basic recipes:Jamaican Jerk Pork recipe and history - Jamaica Travel and Culture .com
In Montserrat a fave dish was "pelo" or "pelau", spicy rice and peas cooked in chicken broth. They do wonderful things with backs and necks! The national fish was goat water, a spicy goat stew. They didn't use much curry there, except at a little place called the Crab Hole, which made wonderful roti. Salt fish was very popular, and of course the salt cod was all from here (Nova Scotia); we send them salt fish and they send us rum, it's a good trade!
I was in the Bahamas two weeks ago, also at an all-inclusive resort on Cable Beach. I meant to try out some places at the Fish Fry (a collection of food shacks on the western edge of Nassau) but never did. The food was quite good. The buffet had great choices, and there were about 6 restaurants in the resort, each with a different theme. The tapas bar was very good. They all seemed to offer some sort of fish ceviche as a starter, which was uniformly good. There were 12 of us in our group, we were there to scatter my father's ashes, and they took very good care of us.
I was in the Bahamas two weeks ago, also at an all-inclusive resort on Cable Beach. I meant to try out some places at the Fish Fry (a collection of food shacks on the western edge of Nassau) but never did. The food was quite good. The buffet had great choices, and there were about 6 restaurants in the resort, each with a different theme. The tapas bar was very good. They all seemed to offer some sort of fish ceviche as a starter, which was uniformly good. There were 12 of us in our group, we were there to scatter my father's ashes, and they took very good care of us.
We volunteered at a charity golf tournament at Albany, and drove past that several times unfortunately the wife is allergic to seafood. I did manage some great fish a few times. We caught some junkanoo in downtown Nassau, great fun.
Forgot to mention this one. Not sure what the fish was but the seasoning was top notch, again
The one in Montego Bay was a giant shallow wok and it was done over fire right in the middle of the action. Topped with the smaller version of the blue mussels. Good but more compulsory than a specialty.
I worked at MCD when the 'Mac was introduced into the NE OH market.
FWIW -- they were much, much better then because the patties were fried on a grill rather than reheated, the onions sliced from real stuff instead of purchased dessicated from Sysco. The fries were sliced, blanched and fried in situ
I think we were paid $0.50/hr and $0.75 OT, but had an allowance of around $1.00 which bought a lot of lunch.
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Two hours ago I made an offer on a surplus Berkel 116 flywheel slicer at a wholesale store, classic red including a stand. (€12,5k factory list)
Fingers crossed.
Fingers crossed.
The reason the store no longer uses it (or never have), considered too dangerous for employee fingers.
It's just collecting dust, the lady at the stand said it takes an hour every week to wipe clean.
I was totally surprised to see a manual classic on display at such a (wholesale food) store, and even the most exotic of the range. They must have had a yuppy marketing manager slip through P&O sanity protocols.
(weighs 350lb total, including the stand)
It's just collecting dust, the lady at the stand said it takes an hour every week to wipe clean.
I was totally surprised to see a manual classic on display at such a (wholesale food) store, and even the most exotic of the range. They must have had a yuppy marketing manager slip through P&O sanity protocols.
(weighs 350lb total, including the stand)
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