Caribbean Green Seasoning -The Ultimate Marinade | CaribbeanPot.com

[@tinagreen7336]

The people who gave it a thumbs down 👎🏾 are haters. You with me

[@wanitakollie3664]

Here is a suggestion for that beautiful mix vegetables green seasoning you made. Freeze them in ice tray, and they will form into cubes. Then put them into slider zipper bags and just keep them in freezer until ready to use. I Hope it is that helps.

[@nnekachapman8336]

Happy new year. I just came across your comment, and I love it. I'm going to do this with my green seasoning, and my garlic ginger paste. Thank you so much. 😊

[@_yesjas]

I made your green seasoning from your older video and every time I use it in my cooking the smell permeates the whole house and my whole family comes in to the kitchen to see what I am making 🤣 I love this stuff and I feel good knowing it’s all natural seasoning and not store bought with lots of high sodium

[@caribbeanpot]

not just sodium.. many put coloring/dyes, preservatives (stabilizers) etc too

[@_yesjas]

caribbeanpot yep! You’re absolutely right! Again thank you for sharing your recipe!

[@eddiemelikian2440]

A lot of recipes that used to have salt are now presented without salt. Everyone is scared of it. I had a (modern) cookbook that completely omitted salt because the author was anti-salt. Why? Got me.

[@evadiva2522]

Hello Chris, I love ur videos, can u please post the older version of this seasonings so I can watch the video, pls send me the link. Love yah.

[@Toywins]

@@eddiemelikian2440 I think the idea is the ability to control your salt intake, and its important for people with high blood pressure.

[@kosewa1]

I put a Ghanaian twist on it. I add ginger and onion with the green herbs. Thank you Chris for doing the recipe.

[@fabiola925]

kosewa1 I’m going to try this

[@brownsugar7210]

kosewa1 how long goes it keep with the onion?

[@mangog8277]

@@brownsugar7210 Don't know if he will see your question. But if you don't mind me answering your question. The answer is, it will stay good in the fridge for about one week.

[@brownsugar7210]

Nani S thank you so much. 🖤

[@KUSZPREM]

I’m Ghanaian and crazy I was saying I’ll add ginger to this then I saw your comment lol

[@rolojonzun]

Chris for storage, spray an ice cube tray with veg oil. Fill the tray with excess seasoning puree. Cover with plastic wrap and freeze overnight. For larger portions amounts, a muffin tray works well also. Remove frozen cubes from tray and place in freezer bag. Remove as much air from the bag to prevent freezer burn. Now you can remove as many or as few cubes as you need for a specific recipe application. I do both methods. This also works well with storing home-made stocks.

[@lynettesmith6153]

Rolo Jonzun thanks for this. When I’m ready go marinade the meat how Do I thaw the cubes? Do I cook them or what?

[@margaritasalt06]

Hi. How long can the cube's be stored thank you for the information

[@jackiebayliss]

That's a great idea. 👍🏽😁🙌🏾💙

[@essequiboisland6791]

@@margaritasalt06 I would say about 1 year. As long as they don't get freezer burn

[@shwta36]

Hey I have a question... Am I the only one who feels Indian and carrebian cuisine so much alike? There is so much common in them

[@valerieneal2747]

There is NOTHING like Caribbean Green Seasoning !!😍😍😍😍

[@looneygoon6514]

What do you do different? I need to get intouch wid natural flavours and the rite ingredients why I'm asking 👍🏿😁

[@NychelleStephens]

I am an American from NYC, I love Caribbean food. I make my own green seasoning too. Flavor!

[@caribbeanpot]

gotta luv the flavors

[@petyastefanova3224]

For me as a foreiner in Trinidad this type of marinating the meat was very strange . Now thats the way i marinate the meat in my home country of Bulgaria . My relatives in Bulgaria were in shock the first time i did the meat with the caribbean style marinating , now they all do it . The only diference there is noshado beni , but there is ciliandro which is almost the same . Love Trinidad

[@RS-ec6ik]

When I go to bulgaria one day, i'll bring you the SHADOW BENNY.....IT'S THE BESTTTTT.

[@sensimania]

If you have any Vietnamese supermarkets in Bulgaria, they should have Shado Beni in there. In Vietnam, they call it "ngò gai" or long coriander.

[@theolamarshall-bernard]

@@sensimania it's also called Stinking herb. I found it under this name in my local Chinese supermarket.

[@sensimania]

@@theolamarshall-bernard Cool! Thanks!

[@krishnasreenivasan8522]

how you end up in Trinidad from Bulgaria?

[@spratmax669]

I learn to mix seasoning from my barbadian grandmother, in her day there was no refrigerator so the seasoning had to be preserved, to achieved this lemon or lime was added plus powdered clove. I still make it with the addition of these two ingredients, we also use scotch bonnet peppers for the heat

[@tamijamaicanherbsandspices]

Thanks for this info am planning to make and sell

[@sweetcuppan2784]

And the black pepper made it distinctively bajan giving it a dark colour hence bajan seasoning.

[@Metoobie]

I learned the same thing from my Trini family :)

[@noemipabon8066]

As a Puertorican l would love to share our sofrito, we use Spanish onions, ajicitos dulces which are sweet peppers, we use cilantro and recao, fresh garlic and Cubanelle peppers, from the star of the Caribbean, enjoy!

[@hazztv6317]

You forgot onions, peppers, garlic celery, recaito, parsley. I put a little vinager😊

[@tiffanyscott4527]

My BF is a fisherman and I eat a lot of fresh water fish, crawdads,and fresh water crab I love your recipe I bring it in a tupperware along with me on every camping trip I just love putting it on fish and seafood as well

[@Dr.Nagyonfaj]

Once I have my green seasoning in the bottle - I top it up with olive oil, and it lasts for months in the fridge! Love this seasoning.

[@michaelsalmon6436]

What kind of olive oil did you use, please!? Why not just freeze it? I will tell you why ....because it will not taste the same. I have tried freezing this stuff several times, w/o realizing the same kick that I get with the freshly made stuff. Freezing has a way of reducing and/or eliminating the fresh veggie taste sensations that you will enjoy from Chris' recipe. And I think that the taste of the cilantro disappears almost entirely once frozen. Just my 2 cents, however.

[@Dr.Nagyonfaj]

I agree. Freezing seems to break it down - and it does not taste the same. The olive oil creates a seal against air, and that's why it keeps. I use extra virgin olive oil.

[@stephaniemaybin2755]

Zita Lorna Do you keep adding a fresh layer of olive oil to the top between uses?

[@Dr.Nagyonfaj]

Hi Stephanie - only if I have to. I tip the jar to one side and "dig underneath" to pull out the seasoning. If, after a few times I need to add a little, then I do. Honestly, my green seasoning lasts months in this way. :-)

[@stephaniemaybin2755]

Zita Lorna Cool! Thanks! I'm definitely going to try your method. :-)

[@MsWagQ]

I had no idea that my Trini brothers and sisters used recao aka culantro!! Let alone used it to make sofrito!!! That’s so dope!!! 😁❤️ I’m sharing this with my friends and family because this is our sofrito give or take a few ingredients. I love learning new recipes because you learn about the culture as well. It makes the world a little smaller and the difference less so. Thanks for sharing. I learned something new today.

[@msbrignoli2936]

Chris I love that you Shoutout to us Haitians on that and our Hispanics folks cause yes it's us that be using it.

[@BeautyAndBrainsGirls]

So true that is Haitian epice / spices

[@bernieblack9058]

😃 the Haitian moms make sure they teach it to us in cooking 101😆❤

[@capotillo2876]

On A PUERTORICAN WAY....YOU JUST DID sofrito.. I love it.. I am a follower from PR … god bless you and your flavor..

[@caribbeanpot]

same as Epiz in Haiti too.. we all got our way of add tons of flavor to our food.

[@chrissiebronx9662]

capotillo 28 no he did not . He had not peppers not the sweet one, tyme is not in it. But you see how everyone ties together. We are as one.

[@anyib.3150]

chrissie bronx well green seasoning make with thyme Spanish or otherwise. Bandania, garlic, onion, parsley, peppers, scotch bonnet you can use any other herbs you prefer but that’s like the main ingredients I think everyone uses.

[@hazztv6317]

Yes, I am Puerto Rican too. If you don’t cook with sofrito you don’t have flavor in your food. 😊❤️

[@YOUNGGHOSTWRITER]

Much respect, as a black american male Getting my diet together, learning about salt sensitivity and just getting my diet together, learning, want to saying much respect & humble thank you for these videos

[@101life9]

To prevent oxidation, add a 1/4 " of good quality virgin olive oil on top. It will do the job. I crush alot of garlic to put in a jar, fill it with olive oil to keep it in the fridge. The garlic does not change color at all for months.

[@belawamonajulie3964]

Thank you so much for the tip

[@nkel9390]

How do u get your seasonings to last? What are some natural preservatives?

[@pissa2]

Do not recommend storing raw garlic in oil - risk of botulism

[@sensimania]

@@nkel9390 White vinegar and keep in the fridge

[@siegeism]

Trick I learned via Korea. Use glass fermentation jars and store upside down. The air is pushed out of the valve and then it seals. In fact most pastes, jams thick sauces last longer if they are stored upside down.

[@mjrussell414]

Yes, I used to hate cilantro and thought it tasted like soap, but I'm learning to embrace it in my life. It adds a special flavour that homemade salsa can't be without.

[@Earthy-Artist]

Same thing! when I was a kid it tasted like soap to me, I wanted to like it because it's in so many things so I just kept on trying it over and over and now I love it & even grow it.

[@Amatullah78]

I just learned from another KZbinr that this is common in Mauritania as well. They call it nokoss. When I saw her recipe I was shocked. It’s so much like our Caribbean ones we know.❤️

[@virgil291]

Respect......New dimensions added to my cooking..... Caught by quarantine in Romania....will spice/rock my world....... you are a blessed man.May you be healthy and prosperous......ohhhh....and keep those recipes coming

[@cherylmeansbelovedordearon3916]

You know we Island people like our green seasoning 😊

[@caribbeanpot]

ent!

[@thecommoner4789]

Growing up in Guyana, my family use make a green seasoning with ginger, onion, married man, garlic, thyme, celery, shallot (scallion), tiger teeth and wri wri pepper and broad leaf thyme. Now living in London I still make a version this and couldn't be without it. It makes everything taste better !

[@mjrussell414]

Vish Jey A married man?

[@thecommoner4789]

@@mjrussell414 lol yes 'married man', it's a type of basil found in the Caribbean. There are other names for it depending which country you're from.

[@lacocinachezjose4821]

The best part of this is the smell and you can use this seasoning for all type of meats and fish

[@bartonreid6740]

Just like my grandmother showed me how to make this. Watching this brought back great memories of her.

[@LuClu81]

I put mine in a silicone ice tray as well. My mix usually contains thyme, scallions and garlic; in my next batch all add bell peppers and parsley. I’m in that small population that can’t stand the taste of cilantro lol.

[@caribbeanpot]

fozen cubs is (as you mentioned) a great way to store them too

[@RogueBurn]

Chris you're making me hungry and home sick. I used to live in NY and grew up with children from Jamaica. They're nanny used to make soups and stews and sometimes if they had some extra she'd give me some. Good stuff! In Queens you could find everything and anything from around the World for seasonings, spices, veggies and fruit. Man I miss NY.

[@hazztv6317]

Me2

[@saffyjoseph9486]

Chris I usually add a few drops of 🍋 lemon juice in the seasoning to help keep the colour

[@caribbeanpot]

lemon juice (acidity) will make it go grayish faster.

[@michaelsalmon6436]

This is a great tip! Sometimes adding a spritz of fresh lemon juice can add a kick of flavor but keeping the vibrant color or the veggies is more important. You can always add the spritz just before serving. I like adding a pinch of Kosher salt just before serving too.

[@samuelclouden6957]

I've got a good friend who uses coconut water instead of regular water in her green seasoning marinade. It's fantastic. Stays well in the fridge too.

[@stephentindle1272]

Love both culantro & cilantro. Could never understand people who said they didn't like them. But if their taste buds are messed up and to them it tastes like soap then it does become understandable. Awfully glad my taste buds work normally.

[@caribbeanpot]

messed up.. Jokes oui! Natural thing man.

[@makimoments]

Its genetic apparently

[@nipbru92]

I don’t get the taste like soap comment either like how. It brings curry to a whole mother level, they missing out yes lol 😁🇹🇹

[@NeedUFOinfo]

Thank you Chris for making this video, it is always nice to see a new spin on making something. A lot of people know about using water or vinegar . When I make my seasoning, I like to grind everything up with no liquid and just add salt. The salt helps the seasoning spring it's own juices. I'm going to try your method as I find it very interesting and your reason that it keeps the flavor's longer is worth the try.

[@christined5885]

OK, It's about to go down in The Atl!! Thank you!

[@caribbeanpot]

enjoy!

[@hazztv6317]

You going to love how it smell and flavor your food. 😊

[@Mitchieboo1970]

Grind seasoning is a main stay in almost Caribbean household, grew up with a jar of that in our fridge, the downside to this tradition is that all the meat have the same seasoning taste when not all meat requires it. I use fresh seasoning now and grind according to what meat I am cooking.

[@namienamie2167]

Not really. You can still alternate the taste according to what you are making. This is just base seasoning.

[@safi.4537]

I did my green seasonings last weekend; two big bottles full. Oh what flavor!!! Thks Chef👏 Your channel has given my cooking life again💞

[@JeremyMacDonald1973]

I really love the idea of making a liquefied seasoning mix of all my favorite veggies. My green Seasoning is more reddish but just having this stuff on hand is such a time saver.

[@loristevens1182]

This green seasoning is a game changer! So far, I put it in my curry shrimp 🍤 and my chicken pot pie soup 🍜 it smells and tastes so amazing. Thank you so much for taking the time to make this video. ❤

[@shekiramalcolm4769]

Made this today . Spring onions white onions garlic ginger, coriander , parsley , mint , lime , thyme , green scotch bonnet, olive oil. Much love from the U.K. , my family do this as they’re from 🇮🇳🇻🇨

[@SeriusJade]

Just made this. Was able to find all of the ingredients you listed at an ethnic grocery store called Rowes IGA. I gave it a lil taste (did not add salt) and WOW!! Can't WAIT to use it! Thx so very much❤

[@caribbeanspice8565]

Hey Chris, Love your videos. Silicone mold trays with covers are great for freezing. They make the frozen item into convenient shape and make it easier to use. Once frozen you can store in freezer bag. Thank you for the green seasoning recipe.

[@RealTangoAgentina]

Off to the shops now to get my ingredients. Thank you for the lession.

[@meranajames2676]

Hi Chris, Glad to hear you are getting better. I use this green seasoning for every thing, even when I make scrambled eggs. I am never without that, the only difference with yours, I add a little vinegar, have a good day and thanks for all your lovely recipes. "I am hooked!!!"

[@satik818]

You are officially my favorite chef on KZbin!!!

[@matthewpearsall9249]

Great video I have just made this living in the UK I used coriander I also put a scotch bonnet in just chillin out now in the tub because it's 7:15pm here then I'm going to use it in a snack later I'll ler.you know how it goes

[@philanthropchic2238]

I love how your vegetables always look so fresh and colourful.

[@samuelclouden6957]

I've got a good friend who uses coconut water instead of regular water in her green seasoning marinade. It's fantastic. Real coconut water. Preferably from a mature coconut. The one with the white meat inside. Not the stuff in cans or bottles in the stores. Stays well in the fridge too.

[@tatjanapierre]

I'm so happy that he's made this video because I would add a lot of one ingredient and not the other

[@caribbeanpot]

do personalize to your own liking.. have fun

[@thomastj5327]

I still have my 1st batch in the frig from the old clippings. Goes gr8 with the oxtails.

[@TheCyberbard]

Great recipe, thanks Chris! Made a batch of this today, and will use it in some curry potato with chick peas and spinach tomorrow. Fire~!

[@catnip1487]

Been watching videos from you every day now and this is so so inspiring! I even hunted down seeds for the chadon beni and pimento pepper, so I will try and grow these on my own (the rest I already grow) and hopefully this deliciousness will infuse my kitchen as well. Thanks! ❤️❤️❤️

[@deand5522]

hello! were u able to grow your pimento peppers?

[@cherie3000]

i learned about this during a trip to jamaica this year. definitely going to do this.

[@chefsabbaa7896]

I don't include onions, but this is a traditional recipe, love ❤️ it.

[@onlyholliday7334]

This looks so good, I am going to try this. Thanks for keeping this post up.

[@musiqclub9725]

Chris what's new? Hope you're well! Life has taken you away from YT and onto bigger and better things! Sending Spring love from Toronto's East End.

[@ThePatriciaPatrick]

I hated cilantro until now. It really adds a good flavor to my food. Love it.

[@treasure2behold282]

I've tried a couple of your recipes. The results have been delicious.

[@katrinagibson9467]

This looks so tasty, im going to the store right now for fresh herbs to try this marinade. Thanks for sharing. (Bahamas)

[@raeclarke7328]

Was searching youtube for this forever !!!!!! big up from Bim!!!!!

[@caribbeanpot]

Bim... my 3rd home yea

[@matthewdavis1752]

Oh man my wife is one of those culantro soap people but we have cilantro growing wild all over our place in Costa Rica so I'm gonna make some of this for me with culantro and one for her with basil, gracias!

[@sharonparker7697]

I can listen to you all day lol. I’m learning more dishes

[@kimmirving4259]

How many here are IN LOVE with this chef?? Beside me??? lol

[@denesesimmonds3978]

I just made a batch last night its very convenient whenever I'm ready to cook love it👌

[@pallislockhart1042]

Thank you so much... saw your oil down recipe and saw you use this green seasoning, didnt know what it consisted of ...nowww i can do my Oil down

[@lavidalocariri5710]

I add cilantro and a little bit of salt and lime bcz I use it as a dip sauce as well. Thank you for sharing 🙏

[@craigjacob3704]

Thank you.

[@raymond3722]

Saves time when seasoning etc.

[@oliviasims3216]

Thank you for the recipe I will be making this soon

[@goddessn3865]

Nothing like trini cuisine🇹🇹🇹🇹🇹🇹

[@LottsaLayer2012]

Aye, aye... real wicked True Green Seasoning. Thanks a million for sharing!!! Love ❤️💕 your Videos. 😋😋👏

[@caribbeanpot]

thx kindly for the support

[@magsmg-t4202]

I love your cooking, mama, I'll hire you as my personal chef. Love the green seasoning, I saw your first video a few years again, amazing taste in meat and fish 👏🏾👏🏾👏🏾👏🏾

[@carlajackson3137]

I can almost smell that sizzling away in a pan with some shrimp and me with a nice adult beverage. Well now I must head to the store!

[@rseetal1717]

Those cherry peppers,make a big difference in the taste of your dishes.They have the best flavours

[@HepCatJack]

Scalions, leeks & Ginger too. :-) This looks similar to Chimichurri from Brasil / Argentina.

[@Fjigg]

my boy!!!!!! love this.....thanks!!

[@WeekzGod]

Used the MOST west indian container possible..

[@oletheasims-browne3295]

Love Love Love you for bringing this back I never found it ,,,so this is super 🤗🤗👍👍😘😘

[@cherishoneal9108]

I finally gotten around to making this since I’m making Rasta pasta.

[@itzsheena5941]

I'm Jamaican and I don't have access to some of these ingredients so I'll just use what I have and what I like. Hope it turns out great

[@FullyBlessed4880]

Only shadow benny is not available in Ja. Dont worry; your seasoning will still be great without it.

[@duduville]

All that stuff Chris does is amazing n when i add a Kenyan twist to it it’s a blast bruh..thank you Chris,always hooked to your channel.

[@duduville]

@Hector Martinez what's ur problem???

[@maxinesaltking7188]

Niaje Mr Juma, uko sawa. Kindly share your Kenyan twist with us, I'm very, very curious. I grew up in Kenya but now live in the UK. My late Dad was the Kenyan, my Mum is Jamaican so I love Kenyan and Jamaican food. So you see why I'm really curious about your Kenyan twist, I love cooking and learning new recipes. Holla atcha sis. Xx

[@handsomeb.wonderful2437]

Chirs: you got to love the sounds of kids playing. Me at 3 am while my kids are playing in their room: 😞

[@ladyinredlace]

Thank you brother I needed this ..its almost like my sofrito except the thyme and parsley..but I'm gonna go ahead and make a big batch of this!

[@48956l]

LOVE YOUR CHANNEL!!!!!!!!!

[@RonBruce]

You taught me how to cook. Thank you. Love u brother

[@mikelclark9723]

I love this sauce 🤩 I use it almost Everytime I cook I also make a spicy one

[@wakandregold800]

fam that container you put it in reminds me of my childhood, that was my favorite thing to drink out of when i was like 6 😭

[@ryanh7493]

Super good recipe!! Thx for sharing

[@LGGGlove]

Yes great video and a touch of Trini

[@AngelusChevalier]

Wow this looks awesome!!! I have heard not to use onion in the seasoning as it can spoil the mixture when you keep it in the fridge for future use!!!

[@tormentedsoul7852]

I add ginger to mine... I use it in all my dishes.

[@BogBones]

I am one of those 50%. American, used to get the chicken grilled stuffed burrito from Taco Bell on my way hoke from school. (I know). I used to think they put soap in my burrito, and I never did anyone wrong. I’ve learned to enjoy it though.

[@Josef_R]

I freeze mine in ice cube trays, then put the cubes in a big freezer bag. Take out as many as you need.

[@CarmenMartinez-cv5yi]

Wow Wow Wow this looks amazing, I'm drooling 🤤🤤🤤

[@brittanyh1248]

Thank you thank you

[@mranonymous1966]

that seasoning look AWESOME....I'm psyched to try it!!!!

[@bellefemme6677]

I'm an old subscriber but I never seen this! Glad u did it anyway. Boom!

[@caribbeanpot]

an older video.. probably one of my first

[@annmariebusu9924]

The scallions look nice 👏🏿👏🏿

[@hannahmitchell6262]

Wonderful! I enjoyed watching this 🥰

[@727killuminati]

Proud of you man, thank you and congratulations on all your success, love your food 💘

[@Earthy-Artist]

Just discovered your great channel today, subscribed! ☺

[@mogains]

*Nice beautiful vibrant ingredients. I’m must give the olive oil a try it looks delicious 👍🏼👊🏼👊🏼🇹🇹*

[@caribbeanpot]

thx kindly.

[@michaelsalmon6436]

I heard him say extra virgin olive oil, and it does make a big difference versus using non-virgin olive oil (or what I refer to as trampy olive oil"). I have recently experimented with a Spanish version of EVOO and it gave my Green Blend a more buttery taste than I had had previously.. I am not sure that I liked it any better, but I like experimenting. and the Spanish Oil was a gift. We tried on a whole red snapper, grilled up on an outrageously expensive Traeger System that actually smokes the fish for you while you get drunk with friends, just like the TV Commercial! BTW, I confess to adding an entire Scotch Bonnet pepper to this delightful caribbeanpot recipe, w/o seeds or ribs. I am addicted to the "kick" that I experience from this pepper and continue to add it to my versions of caribbeanpot's recipes, in moderation of course! Sometimes I get a sneezing/coughing fit, and sometimes not! Buyer beware!

[@DavidSaintloth]

As he said in the video the variation of flavors you get across the Caribbean really is due to the average variation in the set of and quantity of the ingredients. ha ha just one scotch bonnet? ;) The Ayisien epise is one of the hottest, forget pimento's the only valid pepper for any Epise is scotch bonnets and not just one or two. Here in Brooklyn (second largest Caribbean community outside of the Caribbean!) they sell the scotch bonnets (and the pimentos for that matter) in bags of 4 or 5...but be sure the SB's are way hotter. Scotch B: 100,000 - 350,000 www.pepperscale.com/scotch-bonnet-pepper/ Pimento: 100 - 500 : www.pepperscale.com/pimento-pepper/ This changes the final character of the Epise and any food marinated with it *dramatically* from either the English speaking islands style. Like wise....the Spanish tend to put almost no heat at all in their Sofrito. Growing up in a mini UN of Caribbean food I can tell the variations across the base seasonings ...who uses more garlic on average versus who uses more heat versus who uses more scallion / parsely/cilantro etc. For others the heat can be added as a supplemental condiment after the cooking process is complete. Jamaicans and Trini's make "pepper sauce" for this reason. Of course Ayisiens also have something akin to pepper sauce called "pikliz" which of course also features scotch bonnets. Knowing these subtle variations are what can allow you to nail the particular inexplicable quality of a food that allows you to say "This is Trinidadian!" versus "This is Haitian" versus "This is Puerto Rican" but takes lots of practice cooking or otherwise watching excellent videos like this one by CaribbeanPot to be able to wizard up authentic tasting dishes from each island down to regional flavor notes. Being a nerd ...and lover of cooking that's part of the game of mastering technique to very fine level for me, I love it! I've only been cooking for about 15 years since my mother (Ayisien from the Northern coast of the country) gave me several Master class lessons on the basics and some advanced techniques but I would need to cook for another 60 years to get to half of what she knows!!

[@michaelsalmon6436]

Hey David, where in Brooklyn can I shop for these Caribbean ingredients, such as culantro and pimento peppers and Spanish thyme? I'd like to do a little experimenting of my own! BTW, Thanks for your information. I am happy that you and your mother got along so well. BTW, Chris gives his mom most of the credit for his cooking skills too! By contrast, my mom excelled at opening cans! Thus I learned to master a can opener at an early age. I recall many of the times that I spilled a lot of my blood on the kitchen counter wrestling with a can of Spam and trying to open it with that little key thingy that Spam used to be packaged with!

[@danab.479]

The olive oil does the trick!

[@victorialadybug1]

That looks wonderful!

[@tkwasiisaac1777]

3:30 “Your boy viscous sometimes you know!” Breaking that parsley off.