Tuner Cooking Thread.

[rspann]

Allyuh ,put a spoiler on that pelau nah ! Oh gosh !

[K74T]

Cook home duck Dhal and rice yesterday


So today is to reheat the duck

IMG_20200409_125617.jpeg

Once is on the stove, no microwave ting eh

[K74T]

Allyuh ,put a spoiler on that pelau nah ! Oh gosh !

Ah hear daz wah rv sunday lunch does really be

[pugboy]

not sure size, it is imported long island pekin duck from hilo, but they are all same size and price
trying to use high class stuff like them other fellas

it is prob a mid to large

about 80mins, I using a charbroil infrared oilless turkey fryer, it wukking real good
uses lpg and can just hang bird or pork slab easy.

duck start to roast

1C2553F0-B1D5-4740-8629-025C984F2000.jpeg

What's the weight of the duck and how long you left it in for?

[Rovin]

allyuh men cooking up a storm in here boi - good to know no woman cyar buss no style on us guys

only thing is d weight gain after this corona thing done

but wait nuh cascadoo pelau is a really a real dish ? , bwda 1st time i hearing dat 1

d pic duane post up on it on d previous page kinda looking like some somebody rest some cascadoo in a pot of mixed rice though ..

[Dizzy28]

Bought the ingredients for doubles Monday.
This weekend please god the wife decide to make.

On another where can one get duck (preferably not farm, but farm if no other option) between say Tacarigua to Curepe? If I can call in to pick up would be nice.
My meat guy only does duck by order and now a bit too late to ask.

6623804
Freds poultry depot next to the tunapuna market

Thanks X Factor.

Pugboy duck looking much better than the one time we tried Roast Duck...same foreign duck however the frozen taste never came out.

Guess the equipment makes a lot of difference

.

[VexXx Dogg]

Bought the ingredients for doubles Monday.
This weekend please god the wife decide to make.

On another where can one get duck (preferably not farm, but farm if no other option) between say Tacarigua to Curepe? If I can call in to pick up would be nice.
My meat guy only does duck by order and now a bit too late to ask.

6623804
Freds poultry depot next to the tunapuna market

Thanks X Factor.

Pugboy duck looking much better than the one time we tried Roast Duck...same foreign duck however the frozen taste never came out.

Guess the equipment makes a lot of difference123.jpg.

I've yet to try roast duck. The challenge I have is that 2 out of the 3 adults in the house have a firm belief that duck is for curry, and they likely won't eat it. How much I could eat? lol

If I have to try it, will try a fresh local duck, no roast/pluck method, and let it marinate in a full submerged brine overnight, then air dry in fridge for a couple hours, then roast.

[pugboy]

now finish chop it up, removed cripsy skin and eating separate

[shake d livin wake d dead]

that supposed to have a nice salted taste

[pugboy]

yuh might taste duck for the first time then

duck is actually one of the easiest to roast as it have plenty fat and very little risk of getting dry and stringy like a chicken

duck(not yard) breast can be seared rare like a beef steak too

go and buy some proper roast duck by kam wah and let them taste it, they will turn into believers

I've yet to try roast duck. The challenge I have is that 2 out of the 3 adults in the house have a firm belief that duck is for curry, and they likely won't eat it. How much I could eat? lol

If I have to try it, will try a fresh local duck, no roast/pluck method, and let it marinate in a full submerged brine overnight, then air dry in fridge for a couple hours, then roast.

[shake d livin wake d dead]

now finish chop it up, removed cripsy skin and eating separate

9C6AF30C-ECDD-4AB1-A377-8662E2E7E555.jpeg

just sautee this in some onions and sweet peppers....even hot peppers and yuh bad

[Dizzy28]

now finish chop it up, removed cripsy skin and eating separate

9C6AF30C-ECDD-4AB1-A377-8662E2E7E555.jpeg

just sautee this in some onions and sweet peppers....even hot peppers and yuh bad

You remind me of one of pardners........everything he does wanna refry in a pepper/hot/ sauce.

[shake d livin wake d dead]

Step 1....scrubbing and cleaning

[Duane 3NE 2NR]

not sure size, it is imported long island pekin duck from hilo, but they are all same size and price
trying to use high class stuff like them other fellas

it is prob a mid to large

about 80mins, I using a charbroil infrared oilless turkey fryer, it wukking real good
uses lpg and can just hang bird or pork slab easy.

duck start to roast

1C2553F0-B1D5-4740-8629-025C984F2000.jpeg

What's the weight of the duck and how long you left it in for?

yeah i have a Charbroil Big Easy which is the same as yours but with a cover and smoker.
80mins thanks will try it

[*KRONIK*]

Aye

Link mih some man boi

Step 1....scrubbing and cleaning

[*KRONIK*]

Inspired by duane....

Doubles and roll up saheena
Shadobeni sauce, roast pepper, tamarind sauce

No cucumber tho....
Thats for salad

[Duane 3NE 2NR]

Duane is really a Sauce.
Bara looking authentically good.

lol

First time I ever fry bara in my life!
I read that the trick is to press it out thin and flat on the counter with oil and don't be afraid of the holes
4sec on each side and done
stack in a brown bag in a cooler as you fry and close the cooler to let it steam in its own heat - it will stay soft

[shake d livin wake d dead]

Aye

Link mih some man boi

Step 1....scrubbing and cleaning

Id call back the man...how much you want?? I got about 35 for $150 and well you see the size...I could buy it and we go link...he from up biche side

[pugboy]

dont use the supplied basket, not good at all.

google "roast duck hooks"
go by Sincere's in south and buy the hooks, the shortest one
and put a piece of 1/2" steel across the top to hang the hooks off.


Or if you are handy, buy a 3ft stainless welding rod from edoos and make your own hooks
you need to sharpen the end on a bench grinder before bending them

not sure size, it is imported long island pekin duck from hilo, but they are all same size and price
trying to use high class stuff like them other fellas

it is prob a mid to large

about 80mins, I using a charbroil infrared oilless turkey fryer, it wukking real good
uses lpg and can just hang bird or pork slab easy.

duck start to roast

1C2553F0-B1D5-4740-8629-025C984F2000.jpeg

What's the weight of the duck and how long you left it in for?

yeah i have a Charbroil Big Easy which is the same as yours but with a cover and smoker.
80mins thanks will try it

[*KRONIK*]

Bout a dozen
Is just 2 ppl by me

Aye

Link mih some man boi

Step 1....scrubbing and cleaning

Id call back the man...how much you want?? I got about 35 for $150 and well you see the size...I could buy it and we go link...he from up biche side

[*KRONIK*]

But if he only doin like 30 and thing, i will still take it

Aye

Link mih some man boi

Step 1....scrubbing and cleaning

Id call back the man...how much you want?? I got about 35 for $150 and well you see the size...I could buy it and we go link...he from up biche side

[*KRONIK*]

[pugboy]

what about the “sweet sauce” some of them doubles ppl have ?

[Rovin]

allyuh fellers bara put wendy to shame ...

[pugboy]

they need to tackle the roll up cigar saheena next
that is the higher level stuff now

[VexXx Dogg]

what about the “sweet sauce” some of them doubles ppl have ?

Mostly brown sugar with a hint of mango, pommcythere or tamarind, salt, bp, a little Geera powder and some amchar masala.

[shake d livin wake d dead]

they need to tackle the roll up cigar saheena next
that is the higher level stuff now

My moms does do this....she say the chip up ones doh taste as good

[Rovin]

yrssss ago i used to help my mother make roll up sahena , i cyar remember d exact urdee recipe , its alot of steps , work & technique , its really an artform ...

this lady is very close though no boiling in foil , u steam it ....

[Rovin]

i jes make some jerk seasoned chicken breast strips steamed then stir fried it

drop it on a bread with some cheese & i liking myself eating it all now ...

[viedcht]

This stay at home thing man have to adjust.
Today's lunch was rice, Saijon(Moringa) with potatoes and tomatoes and salt fish.

Saijon oui......Prior to this I wouldn't eat that if it was the only food around

But serious enquiry how the hekk do you eat that?! Peel the outside and cook?