Reader’s Question: When I fry pholourie on my own it falls apart in the oil but when my students do it it comes out perfect! Help please!

TriniGourmet’s Answer:
Hi there! There are many different possibilities. The top ones that come to mind are your batter may not have sat long enough, be dense enough or the oil may not be hot enough. Send pics if possible, and until then check my Pholourhie post for step by step pics and instructions. Best Wishes
If you have other suggestions for our …

My first attempt sits
Trinidad Butter Loaf, sigh
How do you make yours?

The first time I gave grilled cheese sandwiches serious thought as a culinary rallying force was when I initially came across Kalyn Denny’s South-Beach centered blog ‘Kalyn’s Kitchen’ some time in 2006. In it she posted a passionate response to columnist Pete Well’s article in Food & Wine “In the Belly of the Blog” where he stated that the major of food blogs amount to little more than dull meanderings about cheese sandwiches.
Having never really had grilled cheese sandwiches outside of my own home, I found her argument interesting, …

It’s time again for another Tuesdays with Dorie, and I’m starting to feel rather warm and nostalgic now towards my ‘recent’ acquisition. Although the sheer volume of Baking: From My Home to Yoursis intimidating (over 400 pages!), the style of writing, and step by step directions make each recipe approachable and almost effortless. This time around the assignment at hand was a classic French Dessert called Île Flottante, that’s Floating Islands to us Anglais-philes
This recipe is one I had never heard of before this challenge, so I …

Sprouted Lentils with Black Olives, drizzled with a little olive oil, salt and pepper and black olives. Simple and perfect.
Fresh sprouts. There is nothing like them. They are crunchier, sweeter, more vibrant in flavour than anything you can buy on a supermarket shelf. Up until last month I never wondered too much how bean sprouts came about and figured it was too complicated a process for a home cook to undertake. That was until my raw foodie friend Elspeth posted some pictures of her lentil sprouts. When I asked …

Today’s post was inspired by Kochtoph’s Food-O-Graphie event where food bloggers talk a little about the technical preferences that they have behind the photos that they share. As I sometimes get asked what camera I use for my shots I thought it may be helpful for some of you out there
The pic above is of a raw zucchini pasta with marinara sauce that I made as a quick lunch this New Year’s Eve. It’s really simple, just peel a zucchini with a vegetable peeler until you get to …

My fruit jar for this year’s December black cakes is slowly but steadily rising. Whenever I buy dried fruits I set aside half of what is leftover into the jar and top it up with rum or cherry brandy (depending on what I have on hand). The fruits are so macerated that they almost melt on my tongue upon contact. This is the first time that I am soaking my fruits this far in advance and I’m already finding it a rewarding (and economical) experience More update pics …

Mom and I have been very surprised and pleased at all the curiousity and interest that y’all have shown at our market find! We are pleased to now show you the conclusion of the Saga of the Green Goddess, as Monday morning she met her fate!
By the time I reached the kitchen the prep work had already began, however Mom had thoughtfully left some bits aside for me to take pictures of
The interior was quite pale, practically white, and the seeds were few.

Here is …

It appears that from time to time the Institute of Culinary Education in New York City, USA has a recreational cooking course on the cuisine of Trinidad and Tobago! Titled “Aloo Pie, Pelau, and Accras: The Multi-Cultural Cuisine of Trinidad” it is taught by Ramin Ganeshram, author of the very excellent Sweet Hands: Island Cooking From Trinidad And Tobago.
The Institute of Culinary Education (ICE) Recreational Division is the United States’ largest hands-on cooking, pastry, baking and wine education program with 1,700 classes offered seven days and nights a week. …

Ever since I started trolling food blogs I would notice writers responding to ‘being tagged’ and ‘tagging others’. It seemed so fun and cute, grade school and cliquey. As someone who was always picked last in P.E. (gym class) and was never much of a social butterfly, I would often sigh and think, “gee it sure must be fun to be ‘tagged’”. So you can imagine the size of the grin that I flashed when I was tagged last night by Rachel of Rachel’s Bite for the ’6 Weird Things …