1. 小玲
    October 5, 2010 @ 5:53 am

    IS VERY GOOD..............................

  2. Q
    September 18, 2010 @ 1:06 am

    sad wid the onion eh mandy.. sad. next time ah will know better!!

  3. Mandy V
    September 14, 2010 @ 2:59 pm

    I guess versions of souse differ, to me, that sounding like real lime and sour. Perhaps instead of just cracking the top of the Gundy, you could prob give a general crack to the shell to help everything soak in during the boiling. Lack of onion Q..tsk tsk.. real important. But yuh real think outside the box. Kudos!

  4. Q
    September 6, 2010 @ 7:23 pm

    nah… i eh treatin yuh like a nobody. dis was trial run. ah have it down now. ah go call a lime an buss it again.

  5. nobodie
    September 6, 2010 @ 12:46 am

    ah feelin left out eh where mine

  6. Chinyere Roberts
    September 3, 2010 @ 2:07 am

    hear na…this was an emotional thing to eat…my poor brain was happy and confused with a sense of longing from start to finish…

    as is, I liked it…every shell-crack and meat-suction was a pleasure …but amidst the tongue lashing I still wanted more…more of I don't even know…

    on one hand I was like…this water brothy…why it cold? ground provisions? (Kesi idea mad tho, yeah it win)…

    simultaneously I thought… but this still somewhat sousey man!…the cucumbers…yes… (not the 'pickled ones though – didn't like those)…maybe the sousey-ness really struggled because of the lack of onions…I feel so too…

    Take props though…either way you have something special in the making *belly rub*

  7. Q
    September 2, 2010 @ 5:25 pm

    yuh know randy, i was wondering if to do that. it didn't seem like a right step fuh souse. i never see sauteed tings in souse. and de expert eh say nuttn bout dat too. but i doh really bat with rules, so i was thinking about trying it. i think i will try that next time, but with a more "traditional" ingredient to see what happens.

    de flour thing ah doh support though. i eh go put flour in a souse water. bess it stay thin.

    but on the sautee thing. daz not entirely true. sautee is a nice technique that i like, but there are many other ways to get flavour. yuh sure it will taste good if yuh sautee with garlic, but yuh also run the risk of all yuh food tastin similar if yuh take a similar approach. logic. which is fine if yuh like that. but i like to change up my flavours. try marinating meat and different tings like dat. pickling an ting. is just different taste profiles. yuh might prefer one over the other doh and daz fine. but fuh me, diversity important. it doh hadda be boring without garlic.

  8. Randy
    September 2, 2010 @ 11:01 am

    Quincy, the key to any cooking is to SAUTEE the garlic and the crab together, before adding the rest of ingredients. All food will come out sligggghtly boring without it. SAUTEE man. And if yuh wanted a lil heavier consistency in the sauce, put a sprinkle of flour when yuh sautee the crab.

  9. giselle
    September 2, 2010 @ 4:54 am

    Crab….yummo! Coulda call a sistren. You can get the frozen REAL crab meat at the seafood place opposite Long Circular Mall. I get almost all my seafood there; and the prices cool. Your seasoning was on point, but it's true, though. Crab is something that don't have much meat, so that souse would need more to it; like some green fig. Yuh souse look great, though. Pieces!

Quincy Ross

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

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