Thank you so much for this, and when i say young i don't mean under 18, i am the legal age to drink in the United states. It's just that i don't have much experience at it, and trust me, I am responsible,
Good. As you are in college, I assumed you were "of age."

because my future paln is to be the fisrt female prime minister of our country. And i will need to know my wines for future business ventures, so it's good to have places like these and people like you who would offer a young sister info and knowledge like this.
Yours is a lofty ambition. I wish you well. There are those who aim for such high position that say "I don't have to learn about wine, foods, etiquette - I'll hire someone to do that for me." and well one might say that, but how will one know when your hired person is wrong? If you don't know, then he can "pull-the-wool-over-your-eyes" and you will be none the wiser! Learn all you can in those three areas then you can stand on your own two feet! Ask your college if they offer courses, or they might know who does, in cooking, in etiquette or to become a Sommelier (A person who manages wine service in a hotel or restaurant.) Trust me, to know this stuff will serve you well in the years to come (PM or not.) You will be able to sit with Kings or commoners and fit right in.

Also have you ever heard of Buckfast, i don't know if its a wine or tonic or what; but a fellow Bahamian, there's like 2 of us on this huge campus, that brought some from home and we drank it with Guiness. It was good and i was feeling good at the end of the night,
Buckfast is a class of "wine," along with Phospherine (spelling??) and it's like, that I call "Old Lady Wines." They are mostly alcohol and syrup! Old ladies, that would never dream of drinking alcohol, drink it because they think it is a tonic! In fact it is nothing but straight up booze! Any "good feeling" you had was because of the alcohol not because of its tonic effects!

But tell me about this drink, because my friend's said that his father and uncles have horror stories about this drinking Buckfast.
Buckfast drinkers drink it because they think it is good for them and they drink a lot of it but all they are doing is getting smashed! It, like all other alcoholic drinks, when taken to excess destroys the liver and clouds the mind. The horror stories you have heard about could be just that. If you wish to become the first PM you will need a clear mind! Stay away from the junk!

You wrote about Guinness! It is a strong drink. When mixed with Champagne it is called "Black Velvet." It is served with oysters! One glass, with a dozen oysters is enough and expensive enough!:cheers:

Here is the recipe for Patti LaBelle's Over the Rainbow Macaroni and Cheese.

1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup shredded muenster cheese
1/2 cup shredded mild cheddar chesse
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded monterey jack cheese
2 cups half and half
1 cup (8 ounces) velveeta cheese, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper

Preheat oven to 350 degrees. Lightly butter a deep 2 and a half quart casserole dish.

Bring large pot of salted water to boil. Add the oil, then the macaroni and cook until the macaroni is just tender, about 7 minutes. Drain and return to pot.

In a small saucepan, melt 8 tablespoons of the butter. In a large bowl pour in your macaroni. Add all cheeses (saving 1/2 cup of cheddar for the top). Stir in eggs, half and half and salt and pepper. Transfer to buttered baking dish.
Sprinkle remaining cheese on top and dot with the remaining 1 tablespoon of butter.

Bake until bubbling around the edges about 35 minutes.

CG, you might not want to add all the half and half if you want a stiffer dish.
Enjoy


Thanks! I'll give it a shot and report back! :)

When I was a kid, my mother used to cook "Brandy Bananas."
Bananas cut in half length ways, sprinkled with brown sugar, and a good shot of Brandy. Then put in the oven until the sugar melted.
We had an electric stove then (boy, were we dumb!) And every time she set out to cook them the power went off! Maybe the same "evil electric spirit" attacks you every time you try to post a Pea soup and Dough recipe! :what:

isnt that Banana foster?:gi:

isnt that Banana foster?:gi:

It could be! It sounds right! We just knew it as Brandy Bananas. Loved it!

Here is the recipe for Patti LaBelle's Over the Rainbow Macaroni and Cheese.

1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup shredded muenster cheese
1/2 cup shredded mild cheddar chesse
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded monterey jack cheese
2 cups half and half
1 cup (8 ounces) velveeta cheese, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper

Preheat oven to 350 degrees. Lightly butter a deep 2 and a half quart casserole dish.

Bring large pot of salted water to boil. Add the oil, then the macaroni and cook until the macaroni is just tender, about 7 minutes. Drain and return to pot.

In a small saucepan, melt 8 tablespoons of the butter. In a large bowl pour in your macaroni. Add all cheeses (saving 1/2 cup of cheddar for the top). Stir in eggs, half and half and salt and pepper. Transfer to buttered baking dish.
Sprinkle remaining cheese on top and dot with the remaining 1 tablespoon of butter.

Bake until bubbling around the edges about 35 minutes.

CG, you might not want to add all the half and half if you want a stiffer dish.
Enjoy

this brought back memories for me, in undergrad my first book i bought after I sold my books back was that patti Labelle cookbook and I was the happiest person ever I considered that book an investment- all $20!!!!. I remember my friends saying "girl you wasted your money on a book" then the next year came by and they wanted to use it. sadly my heirloom piece/book never to be returned (amd the girl lied about it I know she has it!). Im near tears so ill stop here. but that mac n cheese recipe was a good one.
they may take my "true bahamian" cook title away from me for admitting this but i dont season my meat or poultry with sour limes. I dont know maybe its being "Americanized" did away with that. My family says my food taste "sweety" and "it een season" but oh well I pulled my nigger with my scrumptuos meals so it doesnt matter what they think anyway!:shhh:

this brought back memories for me, in undergrad my first book i bought after I sold my books back was that patti Labelle cookbook and I was the happiest person ever I considered that book an investment- all $20!!!!. I remember my friends saying "girl you wasted your money on a book" then the next year came by and they wanted to use it. sadly my heirloom piece/book never to be returned (amd the girl lied about it I know she has it!). Im near tears so ill stop here. but that mac n cheese recipe was a good one.
they may take my "true bahamian" cook title away from me for admitting this but i dont season my meat or poultry with sour limes. I dont know maybe its being "Americanized" did away with that. My family says my food taste "sweety" and "it een season" but oh well I pulled my nigger with my scrumptuos meals so it doesnt matter what they think anyway!:shhh:

How long ago was that book published? I hate to think of people losing a beloved cook book! We should put out a request for a new one. Check out those "Old Book" book shops.

As for your food. There is nothing wrong with Americanizing Bahamian food or Bahamianzing American food. So long as you enjoy it! And as you said it got the job done. :cheers:

How long ago was that book published? I hate to think of people losing a beloved cook book! We should put out a request for a new one. Check out those "Old Book" book shops.

As for your food. There is nothing wrong with Americanizing Bahamian food or Bahamianzing American food. So long as you enjoy it! And as you said it got the job done. :cheers:

fairly recent, less than 10 years ago. I got it back (but it was the principle you know) she(patti) has a new one called lite cuisine I got that one too. well i guess that's what I do now...Americanise Bahamian food. and another thing, I never heard of collard greens before being around country americans or god knows those awful chitterlings- you couldnt pay me to eat them! I remember going on a road trip with friend to her grammy's house and she knew I never had them and her grammy made some just for us and the minute that lady turned her back I threw them in the trash and told her they were so good and delicious the smell alone is horrendous. some Bahamians call corn beef poor people food- well you aint had poor people food until you had chitterlings

fairly recent, less than 10 years ago. I got it back (but it was the principle you know) she(patti) has a new one called lite cuisine I got that one too. well i guess that's what I do now...Americanise Bahamian food. and another thing, I never heard of collard greens before being around country americans or god knows those awful chitterlings- you couldnt pay me to eat them! I remember going on a road trip with friend to her grammy's house and she knew I never had them and her grammy made some just for us and the minute that lady turned her back I threw them in the trash and told her they were so good and delicious the smell alone is horrendous. some Bahamians call corn beef poor people food- well you aint had poor people food until you had chitterlings

Ain't that the truth! Kind of like tripe! Give me a can of corned beef and a fork anytime!

P.S. Glad you got your book back! :)

Ain't that the truth! Kind of like tripe! Give me a can of corned beef and a fork anytime!

P.S. Glad you got your book back! :)

I hate chitterlings with a passion, can't get pass the smell, but have you ever had tripe cooked by a West African, the most delicious thing in the world. I never had it at home, because i would never subject myself to even tasting it, cause you know how it looks, but until you tasted it from an African, don't write it off.

Also, i went out and got all the ingredients for the keylime chicken and Macaronni and cheese, I will have a dinner party this weekend cause we are on break, and broke grad students like me and most of my friends are, we have no money for vacation. So i will give them a taste of the Bahamas, they can send their taste buds on vacation. I'll tell you how it goes.

tiaesq, thanks for the Patti labelle mac and cheese, I will also try that in the future, just can't afford all those cheeses right now. But i like to cook so i will definately try it.

I hate chitterlings with a passion, can't get pass the smell, but have you ever had tripe cooked by a West African, the most delicious thing in the world. I never had it at home, because i would never subject myself to even tasting it, cause you know how it looks, but until you tasted it from an African, don't write it off.

Also, i went out and got all the ingredients for the keylime chicken and Macaronni and cheese, I will have a dinner party this weekend cause we are on break, and broke grad students like me and most of my friends are, we have no money for vacation. So i will give them a taste of the Bahamas, they can send their taste buds on vacation. I'll tell you how it goes.

I am sure it is good. I just can't get past the fact it is tripe!!!! My Mother used to cook it - boiled in milk and onions!!!! The house stank for days!!!

You asked about a sweet red wine. I spoke to a friend of mine in the wine business. He recommended a good South African wine called Pearl Bay. I had never heard of it. It is not expensive, about $6.00 a bottle but he says it is not bad at all. South Africa has, and still does, produce some very good wines. I have an African recipe for a dish called Ebba (I think that is the spelling) given to me by a relative who is a native of Nigeria. Ebba (A potato disk) with an African wine! Wonderful.:cheers:

I am sure it is good. I just can't get past the fact it is tripe!!!! My Mother used to cook it - boiled in milk and onions!!!! The house stank for days!!!

You asked about a sweet red wine. I spoke to a friend of mine in the wine business. He recommended a good South African wine called Pearl Bay. I had never heard of it. It is not expensive, about $6.00 a bottle but he says it is not bad at all. South Africa has, and still does, produce some very good wines. I have an African recipe for a dish called Ebba (I think that is the spelling) given to me by a relative who is a native of Nigeria. Ebba (A potato disk) with an African wine! Wonderful.:cheers:


I hate chitterlings too and when I was married my husband would stink up our house every Thanksgiving with that mess. I told him not only did I think it was disgusting to eat pig intestines but that is what our ancestors HAD to eat. They had to make a meal out of anything they could get their hands on and we don't have to eat like that anymore. I don't eat anything that was thrown out the back door by "master", pig feet, ears, tails......none of it.
But what is "tripe"? Is that the lining of the cows stomach?

I hate chitterlings too and when I was married my husband would stink up our house every Thanksgiving with that mess. I told him not only did I think it was disgusting to eat pig intestines but that is what our ancestors HAD to eat. They had to make a meal out of anything they could get their hands on and we don't have to eat like that anymore. I don't eat anything that was thrown out the back door by "master", pig feet, ears, tails......none of it.
But what is "tripe"? Is that the lining of the cows stomach?

Usually, the lining of a sheep's stomach.

Here is a point. When an animal makes a kill the first thing he goes for is the "offal" that is the intestines, etc. Why? Because it is here that the most vitamins can be found. The muscle meat contains little goodness.

When I was a kid, and my grandparents were r-i-c-h!!!!!!!!!, we ate Calves heart, haggis (barley, vegs etc stuffed in a sheep's stomach.) We also ate pigs' brains, pigs feet in jelly, kidney pie, liver sausage, chicken livers and a whole host of food that most of us would find disgusting!!!! (and I often did!!) Try monkey brains, served in the monkey's skull!!!!!!!!!!!

I would venture to say that in the days of slavery little offal found its way to the slaves, it was too valuable a source of vitamins, but Pigs ears, tails etc perhaps.

As for muscle meat, when I was a kid it was never eaten fresh. It was "hung" outdoors, until it started to decay! It was then cooked and it was t-e-n-d-er! No one ate meat fresh!!! Things change, so do tastes!

Good afternoon,

I recently visited Nassau and I would like the recipe for the Fruit Punch that I had througout the trip. I recognized the pineapple flavor, however, I am not sure what were the other ingredients? Please help.

Good afternoon,

I recently visited Nassau and I would like the recipe for the Fruit Punch that I had througout the trip. I recognized the pineapple flavor, however, I am not sure what were the other ingredients? Please help.

Wow! I don't know! Was there alcoholic in it? If there was, you can be sure that rum was involved somehow! Perhaps someone else will know. :)

P.S. Welcome to the site! :) Where are you from? and what local foods did you try? Did you like them?