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Crystal G



Registered: 06/05/07
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The Shroomery Cookbook: Post Your Signature Recipes! 8
#23715186 - 10/07/16 05:46 AM (7 years, 3 months ago) |
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So, everybody has at least one signature dish that they consider their "best" dish. The one dish you choose to cook when you're trying to impress somebody. What is that dish, and how do you make it?
Mine would probably be buttered lobster tail spaghetti in roasted tomato, jalapeño, and habañero garlic sauce. I've made this several times, and I tweak the recipe a little more each time I make it, and now I think it's better than ever.
Ingredients you will need: -Stick of butter -4 to 6 tomatoes -couple garlic cloves -jalapeño -habanero -red chili pepper (optional) -packet of spaghetti -raw Italian parsley (optional) -extra virgin olive oil -balsamic vinegar -salt
It's pretty easy. First preheat your oven to 400 degrees and boil a large pot of water with a nice amount of salt thrown in it.
Take a stick of butter that has been warmed to room temperature and is soft. Mash it together with diced jalapeño and habanero peppers (you can also add red chili peppers, these aren't really spicy and don't have much flavor but the red gives a nice color). I add one whole habanero pepper, and around 3/4 of a jalapeño, but you can use more or less depending on preferred spiciness.
You will use approximately 1 stick of butter for 4 lobsters, or half a stick for 2 lobsters, 3/4 of a stick for 3 lobsters, etc. Spread the butter evenly all over your lobster tail, just like in the picture below. Leave behind roughly 2 tablespoons of your mashed spicy butter, you will use this to cook in a pan later.
Dice your tomatoes, mince your garlic, and chop up your Italian parsley while the oven and pot of water is heating.
Once your pot of salted water is boiling, dump your packet of spaghetti into the water, and boil for the amount of time it says you should on the instruction label on your packet. I usually boil for 1 minute less than the instructed time, not just because I prefer al dente, but also because when you toss in the pasta with the sauce at the end it will continue to cook a little bit.
At the same time, put your buttered lobster tails in the oven, since your lobster takes between 10-15 minutes in the oven, depending on its size.
While the pasta is boiling, take the leftover 2 tablespoons of prepared spicy butter, and start sautéing it in a large pan, between medium and high heat. Once it's hot enough, add the garlic, and heat it until the garlic is lightly brown. Once the garlic starts to brown, add the tomatoes, continually stirring until the tomatoes are soft. Take it off the heat once the tomatoes are soft to prevent overcooking.
Drain the pasta once it's finished boiling, and mix your drained spaghetti in with the pan of sautéed tomatoes. Also add a hefty portion of olive oil and balsamic vinegar. I don't use exact measurements, but I'd say it's a 2:1 olive oil to balsamic vinegar ratio. Mix everything together well, tossing the pasta with all the ingredients, so the oil and sauce is distributed evenly throughout the spaghetti.
Plate your spaghetti with the lobster tail, and sprinkle the chopped Italian parsley on top. The parsley is optional, some people don't like its bitterness when it's fresh, but I added it because it gives off a nice color.
Once you have plated your lobster, you will notice there is a little bit of butter and natural oils remaining in the oven pan. These are your drippings, and there is a lot of flavor in them. Scoop up these drippings and drizzle them over your spaghetti and lobster.
I like this recipe a lot, the balsamic vinegar improves the acidity and in this case a touch more acidity is better, and the roasted habanero and jalapeño gives off just a hint of spice without overpowering the original flavor.
Next time, I'm contemplating broiling the lobster tails next time, just to give it that charred flavor. I'm always looking to improve a recipe every time I make something, so I'll let you know how this tuns out once I try it.
Please post your signature recipe! I'd love to try out a page from the Shroomery cookbook!
Edited by Crystal G (10/07/16 06:08 AM)
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Jokeshopbeard
Humble Student

Registered: 11/30/11
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Re: The Shroomery Cookbook: Post Your Signature Recipes! [Re: Crystal G] 4
#23715203 - 10/07/16 05:58 AM (7 years, 3 months ago) |
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I seem to have lost my doc with the recipe I use and google ones are shit, so this is from memory:
Jerk sauce
5 bunches scallions 3 scotch bonnets, desseded, Bunch of Thyme leaves Juice of 5 limes 5tbsp crushed peppercorns 5tsp salt 5tbsp ground allspice 2.5 tsp cinammon 2.5 tsp nutmeg 10 tbsp soy sauce
Blend to a paste
Get 9-12 chicken whole leg pieces, slicce the skin, get the sauce right under it
Marinade 24 hours
Cook on BBQ over high heat 10 mins a side
Then move to indirect heat for 40-60 mins
Chop in 3 with cleaver
**The cooking on BBQ is the hardest bit, taken me years to master, but def my signature dish. 2nd is blue steak, but that's much easier. I can't cook anything else well, sounds like you're a dab hand at cooking though CG - I highly recommend you try the jerk thing sometime..
-------------------- Let it be seen that you are nothing. And in knowing that you are nothing... there is nothing to lose, there is nothing to gain. What can happen to you? Something can happen to the body, but it will either heal or it won't. What's the big deal? Let life knock you to bits. Let life take you apart. Let life destroy you. It will only destroy what you are not. --Jac O'keeffe
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Crystal G



Registered: 06/05/07
Posts: 19,584
Loc: outer space
Last seen: 8 months, 6 days
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Re: The Shroomery Cookbook: Post Your Signature Recipes! [Re: Jokeshopbeard]
#23715213 - 10/07/16 06:03 AM (7 years, 3 months ago) |
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I've actually never tried cooking Carribean foods, but I really should. I like jerk chicken, I really haven't had it enough.
That's interesting, that's all it is though? Thyme, lime, allspice, cinnamon, nutmeg, soy sauce, pepper? That's actually not as complicated as I thought it would be.
By the way, you use soy salt AND salt?? Isn't that too salty? Usually when I use a soy-based marinade I end up diluting it with water a little, because it's so overly salty otherwise.
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Jokeshopbeard
Humble Student

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Re: The Shroomery Cookbook: Post Your Signature Recipes! [Re: Crystal G]
#23715217 - 10/07/16 06:06 AM (7 years, 3 months ago) |
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Carribean food is my favourite cuisine. The first I ever tasted that I found the flavours 'complex'.
I googled for a few mins before writing that out, recipes for the sauce vary quite wildly, but I almost always cooked that for my guests (including my wifes dad who's a millionaire and a foodie) and it was always highly praised.
Oh, and I forgot; 5 tbsp dark brown sugar.
It's not overly anything once it comes of the BBQ, apart from overly just right (IMO).
-------------------- Let it be seen that you are nothing. And in knowing that you are nothing... there is nothing to lose, there is nothing to gain. What can happen to you? Something can happen to the body, but it will either heal or it won't. What's the big deal? Let life knock you to bits. Let life take you apart. Let life destroy you. It will only destroy what you are not. --Jac O'keeffe
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Crystal G



Registered: 06/05/07
Posts: 19,584
Loc: outer space
Last seen: 8 months, 6 days
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Re: The Shroomery Cookbook: Post Your Signature Recipes! [Re: Jokeshopbeard]
#23715222 - 10/07/16 06:10 AM (7 years, 3 months ago) |
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Quote:
Jokeshopbeard said: Oh, and I forgot; 5 tbsp dark brown sugar.
It's not overly anything once it comes of the BBQ, apart from overly just right (IMO).
Yeah, I guess that makes sense. I always use extra salt when I grill meats over charcoal especially, since direct flame destroys a lot of the salt.
That sugar addition would definitely top off the recipe, sugar is essential for a good BBQ marinade. I always use brown sugar and soy sauce for my Korean BBQ marinade too.
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Crystal G



Registered: 06/05/07
Posts: 19,584
Loc: outer space
Last seen: 8 months, 6 days
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Re: The Shroomery Cookbook: Post Your Signature Recipes! [Re: Crystal G]
#23715594 - 10/07/16 08:33 AM (7 years, 3 months ago) |
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I hope Pris contributes to his thread, I want to try some of his fried chicken or other Southern cooking recipes.
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Lucis
Nutritional Yeast

Registered: 03/28/15
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Re: The Shroomery Cookbook: Post Your Signature Recipes! [Re: Crystal G]
#23715684 - 10/07/16 09:10 AM (7 years, 3 months ago) |
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I am tweaking my ginger snaps, will report back after I have made 2-3 more batches of them and get things right.
I came up with a really good wild oyster mushrooms recipe several years ago, but I couldn't tell you how much of what to put in there, just wing it.
Here ya go>>>
Fresh oysters, wild ones are best because they say "I know how to do things" instead of being a slave to grocery store fungi.
Cut the oysters in slices, don't dice, you can use the stem too, but the closer you get to where they were attached to the substrate they were growing from, the tougher they get, so I don't advise using to much stem.
Throw those in a pan with some butter to get a nice golden brown color, don't cook with to much heat though, that will make them like rubber.
Before all your mushrooms are golden brown throw some half & half in there, and some white (sweet) corn from the cob, yes you have to cut the corn off the cob, but taste better than booty ass canned corn.
Slowly cook that together, the half & half will form a sweet layer over the corn and mushrooms, and the sweet corn goes well with it. You can add diced onions as well if that's your thing, or not, I like it with just the oysters, corn, and half & half.
A little bit of black pepper and pink salt really makes things pop. This is super easy.
Serve this over some type of grain, shits fire yo.
I have recently been rather obsessed with ramen, not the packaged stuff, but the OG noodles. I am working on trying new things with these.
I will say this, lime ponzu sauce goes well with just about everything, and I am a bit obsessed with it.
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LuSiD enthusiast
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Re: The Shroomery Cookbook: Post Your Signature Recipes! [Re: Crystal G] 1
#23715743 - 10/07/16 09:29 AM (7 years, 3 months ago) |
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My recipe is simply called "breakfast, lunch, dinner"
8 grams kratom (preferably red vein) 20 fl oz mountain dew in a water bottle
Drink until eyes can't quite focus properly
Wait 2 hours then repeat with double the kratom
Wait 1 hour and repeat with half the first dose.
Best served alongside 3 doses lsd. (Some prefer weed but I find the other drugs overpower it so much it's a waste, that and I'm not really into weed)
-------------------- I'm addicted to coke, weed, booze, ludes and speed. Not LSD, you can't get addicted to LSD, it was built by scientists. I ain't got no demons that gonna get woke. In erowid we trust. Just take your damn pills and don't ask any questions, you'll be fine.
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Prisoner#1
Even Dumber ThanAdvertized!


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Loc: Pvt. Pubfag NutSuck
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Re: The Shroomery Cookbook: Post Your Signature Recipes! [Re: Crystal G] 2
#23715751 - 10/07/16 09:36 AM (7 years, 3 months ago) |
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Quote:
Crystal G said: I hope Pris contributes to his thread, I want to try some of his fried chicken or other Southern cooking recipes.
pris doesnt do fried chicken, chicken is a vegetable and vegetables are for girls

you'll be disappointed with my southern cooking since I dont do that either
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Crystal G



Registered: 06/05/07
Posts: 19,584
Loc: outer space
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Re: The Shroomery Cookbook: Post Your Signature Recipes! [Re: Lucis]
#23715757 - 10/07/16 09:39 AM (7 years, 3 months ago) |
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Quote:
Fennario said: Fresh oysters, wild ones are best because they say "I know how to do things" instead of being a slave to grocery store fungi.
Oh my god, I love mushroom soup, and cream corn soup too, but I would be terrified of picking mushrooms out in the wild. Only because I knew a biologist who died from eating wild mushies. And this person was a mycologist too, as in they spent their entire life studying mushrooms. Mistook an innocuous mushroom for an identical-looking poisonous one and passed away because of it. I figure if they can even fool and poison an expert, there's no damn hope for me.
I can totally see oyster mushrooms being great for your recipe, and also trumpet mushrooms too, since trumpet mushies have a naturally buttery taste.
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Crystal G



Registered: 06/05/07
Posts: 19,584
Loc: outer space
Last seen: 8 months, 6 days
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Re: The Shroomery Cookbook: Post Your Signature Recipes! [Re: Prisoner#1]
#23715761 - 10/07/16 09:40 AM (7 years, 3 months ago) |
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Quote:
LuSiD enthusiast said: My recipe is simply called "breakfast, lunch, dinner"
8 grams kratom (preferably red vein) 20 fl oz mountain dew in a water bottle
Drink until eyes can't quite focus properly
Wait 2 hours then repeat with double the kratom
Wait 1 hour and repeat with half the first dose.
Best served alongside 3 doses lsd. (Some prefer weed but I find the other drugs overpower it so much it's a waste, that and I'm not really into weed)
Haha I was waiting for somebody to post a recipe on how to make bathtub meth
Quote:
Prisoner#1 said:
pris doesnt do fried chicken, chicken is a vegetable and vegetables are for girls
you'll be disappointed with my southern cooking since I dont do that either
?? I thought you said everybody in your area cooks Southern food as a staple for dinner?? So then what do you normally make?
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Prisoner#1
Even Dumber ThanAdvertized!


Registered: 01/22/03
Posts: 193,665
Loc: Pvt. Pubfag NutSuck
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Re: The Shroomery Cookbook: Post Your Signature Recipes! [Re: Crystal G]
#23715867 - 10/07/16 10:21 AM (7 years, 3 months ago) |
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Quote:
Crystal G said:
Quote:
Prisoner#1 said:
pris doesnt do fried chicken, chicken is a vegetable and vegetables are for girls
you'll be disappointed with my southern cooking since I dont do that either
?? I thought you said everybody in your area cooks Southern food as a staple for dinner??
just because everyone, including the restaurants do it doesnt mean I should
Quote:
So then what do you normally make?
typically I make food
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abltsandwich
JFK = Jelly Donut




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Re: The Shroomery Cookbook: Post Your Signature Recipes! [Re: Crystal G]
#23715874 - 10/07/16 10:24 AM (7 years, 3 months ago) |
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Traditional Bedouin Wedding Feast
Breakfast Tips No. 2
A filling breakfast to satisfy the largest appetite best served in a tent in the Sahara. (Serves up to 250.)
You will need: 1 medium camel. 1 medium North African goat. 1 spring lamb. 1 large chicken 1 egg 450 cloves of garlic. 1 bail of fresh coriander.
1- Take the prepared chicken and stuff with the egg, which should be hard boiled, and pad out with coriander.
2- Stuff the lamb with the chicken.
3- Stuff the goat with the lamb.
4- Stuff the camel with the goat. A pre-prepared camel is rather more convenient--don't be afraid to ask your butcher. Spike with the garlic and brush with butter before cooking.
5- Spit roast over a charcoal fire in an arid desert area for best results.
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Crystal G



Registered: 06/05/07
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Re: The Shroomery Cookbook: Post Your Signature Recipes! [Re: abltsandwich] 1
#23715955 - 10/07/16 10:50 AM (7 years, 3 months ago) |
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Wholly fuck, so I googled Bedouin wedding feast, and this picture popped up on Wikipedia.
Imagining fucking up at the very end of this recipe.
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Jokeshopbeard
Humble Student

Registered: 11/30/11
Posts: 26,088
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Re: The Shroomery Cookbook: Post Your Signature Recipes! [Re: Crystal G]
#23715968 - 10/07/16 10:55 AM (7 years, 3 months ago) |
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Ah man, that's like the bird in a bird in a goose in a swan thing the aristocracy used to munch on.
I so badly wanna try it.
-------------------- Let it be seen that you are nothing. And in knowing that you are nothing... there is nothing to lose, there is nothing to gain. What can happen to you? Something can happen to the body, but it will either heal or it won't. What's the big deal? Let life knock you to bits. Let life take you apart. Let life destroy you. It will only destroy what you are not. --Jac O'keeffe
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metalfaith
Moron



Registered: 03/30/11
Posts: 1,842
Loc: FL
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Re: The Shroomery Cookbook: Post Your Signature Recipes! [Re: Jokeshopbeard] 4
#23715984 - 10/07/16 11:00 AM (7 years, 3 months ago) |
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Figured I might as well as my Jerk Chicken recipe. Came from by buddy, who's grandma used to own a caribbean restaurant.
Pretty phenomenal.
3 tablespoons imported Jamaican pimento berries or whole allspice 3 tablespoons black peppercorns 1 cinnamon stick, broken into pieces or 2 teaspoons ground 1 whole nutmeg or 2 teaspoons ground 6 dried pimento leaves or 2 bay leaves, crumbled To finish the jerk paste: 2 to 8 Scotch bonnet or habanero chiles, stemmed 2 bunches of scallions, trimmed and rough chopped 4 cloves garlic, peeled A 2-inch piece of fresh ginger, scrubbed 2 tablespoons fresh thyme leaves (strip them off the branches) or 1 teaspoon dried 1/2 cup soy sauce 1/2 cup vegetable oil 1/2 cup distilled white vinegar 1/2 cup dark rum(Appleton is authentic use) 5 tablespoons freshly squeezed lime juice 2 tablespoons molasses or brown sugar Sea salt and freshly ground black pepper to taste
Spicy Chicken Curry
And here's my favorite Indian dish. Started with recipes to learn how to cook Indian food intuitively. Note: this recipe was shamelessly copied and edited from here(there's also a great video there on how to cook it): https://www.vahrehvah.com/spicy-saoji-chicken-curry-nagpur-chicken
• Sorghum Flour 2 Tablespoons. • Coconut powder 2 Tablespoons. • Red chilly 6 Numbers. • Shahi jeera 1/4 Teaspoons. • Poppy seeds 1 Teaspoons. • Fennel seeds 1/4 Tablespoons. • Coriander seeds 1 Teaspoons. • Black cardamom 2 Numbers. • 2 inch cinnamon stick • Cardamom 5 Numbers. • Cloves 5 Numbers. • Mace 1 Numbers. • Pepper corns 1/2 Teaspoons. • Chicken 2000-2500 • Ginger garlic paste 1 Teaspoons. • Turmeric powder 1/4 Teaspoons. • Coconut oil 2 Tablespoons.
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Jokeshopbeard
Humble Student

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Re: The Shroomery Cookbook: Post Your Signature Recipes! [Re: metalfaith]
#23716101 - 10/07/16 11:43 AM (7 years, 3 months ago) |
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Nice man, one of my BF's is west Indian, he judges always on ackee & saltfish, and his mum cooks the proper shit. When it comes to jerk he says its all about the balance of the pepper (scotch bonnet). Gonna see him for a party on Sat, will run this by him.
-------------------- Let it be seen that you are nothing. And in knowing that you are nothing... there is nothing to lose, there is nothing to gain. What can happen to you? Something can happen to the body, but it will either heal or it won't. What's the big deal? Let life knock you to bits. Let life take you apart. Let life destroy you. It will only destroy what you are not. --Jac O'keeffe
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Crystal G



Registered: 06/05/07
Posts: 19,584
Loc: outer space
Last seen: 8 months, 6 days
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Re: The Shroomery Cookbook: Post Your Signature Recipes! [Re: Jokeshopbeard] 2
#23716634 - 10/07/16 03:00 PM (7 years, 3 months ago) |
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Quote:
Jokeshopbeard said: Ah man, that's like the bird in a bird in a goose in a swan thing the aristocracy used to munch on.
I so badly wanna try it.
I would actually try a cthurkey. An octopus stuffed inside a turkey stuffed inside a crab.
Hell yeah, I'd eat the shit out of that.
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Bodhi of Ankou
*alternate opinion blocks path*


Registered: 06/02/09
Posts: 24,778
Loc: Soviet Canukistan
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Re: The Shroomery Cookbook: Post Your Signature Recipes! [Re: Jokeshopbeard]
#23716751 - 10/07/16 03:37 PM (7 years, 3 months ago) |
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Quote:
Jokeshopbeard said: Nice man, one of my BF's is west Indian, he judges always on ackee & saltfish, and his mum cooks the proper shit. When it comes to jerk he says its all about the balance of the pepper (scotch bonnet). Gonna see him for a party on Sat, will run this by him.
This wing place over in my hometown attempts this and fails fucking spectacularly. The single most vile thing I've ever tasted. Im wondering what the legit thing tastes like tho so Im gonna stay posted on this.
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Crystal G



Registered: 06/05/07
Posts: 19,584
Loc: outer space
Last seen: 8 months, 6 days
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Re: The Shroomery Cookbook: Post Your Signature Recipes! [Re: Bodhi of Ankou]
#23716767 - 10/07/16 03:42 PM (7 years, 3 months ago) |
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Quote:
Bodhi of Ankou said:
Quote:
Jokeshopbeard said: Nice man, one of my BF's is west Indian, he judges always on ackee & saltfish, and his mum cooks the proper shit. When it comes to jerk he says its all about the balance of the pepper (scotch bonnet). Gonna see him for a party on Sat, will run this by him.
This wing place over in my hometown attempts this and fails fucking spectacularly. The single most vile thing I've ever tasted. Im wondering what the legit thing tastes like tho so Im gonna stay posted on this.
Ugh, was it Buffalo Wild Wings? I've had the "jerk chicken" at those American wing places, and they always fail spectacularly at the sauce, it tastes nothing remotely close to authentic jerk chicken.
Unfortunately the Carribean restaurant that was within walking distance from my house closed down. I was looking to have their plantain and goat curry again.
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