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minoanmissI am going to finish the whole list eventually.
soacelightning73 asked me: " How would a Jamaican prepare and cook a large bird like a capon or turkey, or even a duck or a goose? What are some favorite Jamaican dishes"
How would a Jamaican prepare and cook a large bird? Fricasee that bird in parts.
Most of the birds I ate as a child, especially for celebrations, had been cut up and braised in a highly spiced oniony sauce. That's a much quicker and more even way of cooking a bird than roasting it. I especially remember my 16th birthday duck which my mother cut up and cooked this way (and getting scolded for taking a second helping because life was like that). I admit to this day some scorn towards the traditional dry-breasted whole-roasted Thanksgiving turkey. I'll do it because people expect it, but I'd rather fricasee the thing.
Maybe one day I'll ask my mother how she learned to cut up poultry, since according to my father and my aunts she didn't like to cook as a girl. She didn't teach me how. Martin Yan did.
Another Jamaican dish she made when she was in an indulgent mood were "stamp and go" (though she never called them that), dried-and-reconstituted codfish fritters with chopped tomato, green onions, and thyme, and sometimes a *bit* of habanero. I keep meaning to try to make those again but salt cod is expensive these days. Jamaicans like frying starch a lot -- I do occasionally make fried dumplings, just little biscuit-like wodges of pan fried dough. And then there are festivals, a deep fried variant including cornmeal and sugar. Both go so well with the prince of Jamaican dishes, ackee and saltfish (a savory tropical fruit and the once-ubitiquous salt cod).
so
acelightning73 asked me: " How would a Jamaican prepare and cook a large bird like a capon or turkey, or even a duck or a goose? What are some favorite Jamaican dishes" How would a Jamaican prepare and cook a large bird? Fricasee that bird in parts.
Most of the birds I ate as a child, especially for celebrations, had been cut up and braised in a highly spiced oniony sauce. That's a much quicker and more even way of cooking a bird than roasting it. I especially remember my 16th birthday duck which my mother cut up and cooked this way (and getting scolded for taking a second helping because life was like that). I admit to this day some scorn towards the traditional dry-breasted whole-roasted Thanksgiving turkey. I'll do it because people expect it, but I'd rather fricasee the thing.
Maybe one day I'll ask my mother how she learned to cut up poultry, since according to my father and my aunts she didn't like to cook as a girl. She didn't teach me how. Martin Yan did.
Another Jamaican dish she made when she was in an indulgent mood were "stamp and go" (though she never called them that), dried-and-reconstituted codfish fritters with chopped tomato, green onions, and thyme, and sometimes a *bit* of habanero. I keep meaning to try to make those again but salt cod is expensive these days. Jamaicans like frying starch a lot -- I do occasionally make fried dumplings, just little biscuit-like wodges of pan fried dough. And then there are festivals, a deep fried variant including cornmeal and sugar. Both go so well with the prince of Jamaican dishes, ackee and saltfish (a savory tropical fruit and the once-ubitiquous salt cod).
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Date: 2025-01-08 02:01 am (UTC)That would entail talking to your mother.
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Date: 2025-01-08 05:19 am (UTC)Good point. Maybe I won't ask.
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Date: 2025-01-08 07:13 am (UTC)no subject
Date: 2025-01-09 03:00 pm (UTC)I was thinking about the redirection angle, but it might be too close to food, and thus to discussion of my weight, which I do Not want to get into with her.
contemplates
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Date: 2025-01-08 02:44 am (UTC)I'd love to know more about festivals, what they are and why you eat them and how to make them.
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Date: 2025-01-09 03:03 pm (UTC)Festivals are a kind of deep fried dumpling/biscuit (they don't have a filling, and they are served as hot starchy side dishes the way American biscuits are). They are made of flour, cornmeal, sugar, and water, and are intended to be mildly sweet foils to spicy main dishes like jerked meats, spicy grilled fish, etc. They look like small stick-shaped doughnuts and they are sooooooooooooooooooooooo yummy.
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Date: 2025-01-09 07:49 pm (UTC)no subject
Date: 2025-01-09 09:39 pm (UTC)no subject
Date: 2025-01-09 09:53 pm (UTC)correct? I can't find a recipe.
Here's the recipe I made instead of butter-dipped rolls this past Thanksgivinghttps://en.wikipedia.org/wiki/Festival_%28food%29
If I made that batter thick enough to roll or pat out, and cut it into little strips, would it be close?
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Date: 2025-01-10 07:32 am (UTC)That looks about right (I can believe some people put milk in theirs, but I wouldn't put in butter. The dough should be thick; thin batters/doughs tend to absorb more oil when fried. I am quite sure you can recreate these :)
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Date: 2025-01-10 05:09 pm (UTC)no subject
Date: 2025-01-10 05:29 pm (UTC)no subject
Date: 2025-01-10 05:33 pm (UTC)no subject
Date: 2025-01-10 06:22 pm (UTC)no subject
Date: 2025-01-10 09:09 pm (UTC)I know that trying to heat the house with the oven is unsafe, and can break the oven. I just wanted one room in the house to be a warm place to retreat to. And at night I piled on the bed covers and retreated into a warm burrow.
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Date: 2025-01-10 09:23 pm (UTC)no subject
Date: 2025-01-08 10:39 am (UTC)no subject
Date: 2025-01-09 03:04 pm (UTC)Because I don't often get to talk to many Jamaicans (most of the Jamaicans I know are in or via my family, so hahahaNO) I really like maintaining my cuisine-based connections to the culture of my youth.
And stuff.
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Date: 2025-01-09 10:32 pm (UTC)no subject
Date: 2025-01-10 05:31 pm (UTC)