1. the kicker
    May 31, 2009 @ 3:01 pm

    Tried the Geera Randy… Bess!

  2. Chennette
    April 15, 2009 @ 7:37 pm

    i endorse the sauteeing thing for flavour
    my favourite part of this post was the styrofoam cup – add that authentic touch 😀
    adding you to my links, it’s always good to find some more trinis cooking online.

  3. Q
    April 15, 2009 @ 4:00 pm

    so sayin randy, i never tried to make dhal, and i love a dhal an buss up shut. hate roti with potato. dhal and meat is it.

    i thinkin yuh tricks there is a good base for it???

  4. Q
    April 15, 2009 @ 1:26 pm

    will try dat out randy. soundin good.

    we now learnin to cook years now.

  5. Randy
    April 15, 2009 @ 1:09 pm

    Q, I see like you fellas now learning to cook.

    lemme share some secrets, thos boullion cubes are pure MSG, you can get rich flavour without them.

    Boiled food is never as good as lightly sautee’d food. Next time grate or finely chop the garlic, let it cook ina little olive oil, or regular oil, next, add onions, THEN add the dhal (aye I doh call that split peas), and veges, sautee those.

    Add your water and seasonings next. Forget the cubes, put as much fresh green stuff as you like, some spanish thyme works well here, chive, bandania.

    Real flavour? Add a tablespoon of roasted geera. That is the real flavour of dhal, and it will add a nice dimension to your soup.

    Thias meh secrets there, if allyuh try it, let me know how it goes.

    Also, leave out the golden ray. I used to swear by it, but it eh good for yuh and you will not miss it with the tips I just give yuh.

Quincy Ross

Limer… Lover of de great indoors… Insomniac… Pirate… Lover of curry, and swine… Fighter of systems… detnator.com

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