No - never!! Well, the young ones might ;) :D We're still in miles per hour and fahrenheit too! We HAVEN'T got the Euro, and in my mind, we've still got pounds, shillings and pence....:eek: :D

We have a coconut cream that you can buy off the shelf...its hardened and packaged, refridgerate after u use it. You just cut off what u need, the rest you can keep in the fridge for months!
I think Nu Pak makes one as does Grace.
My jerk chicken is too die for, although I have to watch how much jerk seasoning i use! Made it for my neighbour for a Karibana party she was having...she didn't tell me mild, medium or hot, she just told me 'jerk this for me'!
well I jerked it all right! (not trying to offend anyone) The um lets say non-west- indian folks were fanning tongues and gulping down water! Tears running down their faces, sweating, the whole nine yards! She is African-American, her dh's family is Scottish! She loved it!
I guess i could have told them water only accentuated the burn/heat, to cool down your taste buds drink milk or eat bread!
I'm evil, I thought it was funny!
The best jerk seasoning to use is 'Walkerswood'...its manufactored in Jamaica...yum!
And you simply must cook it on the BBQ! The oven doesn't give it the same taste.
I will try and dig out the recipe out of the trashcan of my memory.
I'm an old school cook, I dont write anything down!

I love pounds, shillings and pence, some things should never change!

The trashcan of your memory :D:D I love it :thumbup:

I don't use recipes much either. I am off to look for Walkerswood now~ thanks!!!

Okay - I found it!! Am I looking for the marinade or the rub or the seasoning...... and I guess hot or mild is personal preference :teethysmi

I prefer more medium......maybe buy both and mix the 2??

Ok, I just dug mine out of the fridge, the jar says 'traditional jerk seasoning' it comes in a jar that required refridgeration after its opened. So I guess its the rub. Rub it in and let it sit...overnight is best, or at least a couple of hours.
'hot and spicy'. i use about a tablespoon per pound of chicken. If you want a more medium use less....you can use it for fish and pork as well.
They also have an 'escoveitch pickle sauce'...same brand its more of a tangy taste mixed with some heat. Use this for dry frying fish, snapper or king fish is good with this.
Heading out to 'Afrofest' now I will check back with you all later...have a good day!

Afrofest...music, dancing, food...artifacts, books etc. They are holding it at Woodbine Beach instead of Queen's Park this year.
I'll let y'all know what i find!!

Sounds like a blast!!! Thanks for checking on the jerk for me! Just placed my order from Amazon.com: Online Shopping for Electronics, Apparel, Computers, Books, DVDs & more :thumbup: !!

I didn't know it came in different strengths...I just buy the Hot and Spicey, You could buy the two and mix them for a more medium flavour! Let me know how its turns out. :D:D:D

Anytime hun!! Let me know how you like it/and how it turns out.

That's exactly what I did. I bought one hot and one mild :D:D

Mashed potatoes are VERY easy! I use red potatoes, about 2-3 lbs or about 4-6 med to large potatoes. Wash and quarter them. Put them in salted water and boil until the skins start to come off easily. I also put in some cloves of garlic too. Drain and put them in the mixer. If you don't have a mixer just put in a big bowl. I add in 1 cup warm skim or 1% milk, a few tbsp of cream cheese (I usually use the chive one), the garlic, salt and pepper to taste. Easy peasy! Everytime I make it, everyone always loves it and it's a much lower in fat version but the red potatoes are creamy itself so seems like it's more fattening than it really is.

Ooh sounds fun! :thumbup:

Lucky you...to have an Asian market...I am lucky to have a tiny Asian section in the 3 markets here in our town:(

But you found fish sauce and rice wine vinegar :thumbup::thumbup:

wow.. jerked chicken YUMMMMMY Remember I live it miami and Jerked chicken here is like hotdogs to other parts of north america lol