Simbooker Facts
Please Read Site Notification:
All recipe posted images on this site are photographed, created, edited, and produced by me, and therefore copyright protected. In addition to all of the personal content created by me, and about me. Please do not use my images without my permission. If you’d like to share any recipes or food photography from this site, please link to the relevant post on this website to be credited as the original source. The same applies to Pinners on Pinterest; if you Pin a photo of mine, please post a link back to the applicable post on this website. Thank You.
Also note that this is an image based website therefore clicking on the photos as opposed to the caption will take you to each recipe post in the recipes and recipe index sections.
I have at times used Screen Shots (PrintScreen) on this site to illustrate, explain, and give examples. Please note.
Screenshots can be legally used under the principle of fair use in the U.S. I would never download, steal, copy, infringe, distribute or violate the copyright laws.
Some recipes in the recipe index section are either being updated or undergoing maintenance. If you click on an image and you are not linked directly to that recipe that means the recipe is under review or has yet to be published..
This site is continually in the process of being updated and improved. Over the next few months between December 2018 and throughout 2019 I will be refurbishing this site which means; updating and improving a large number of recipes. In addition I will post new recipes and add new postings which will include a range of cooking tips, new discoveries and techniques, and a variety of foodie related topics. Please note that such endeavours take time and effort, and there are days when I just can't spend as many hours on refurbishment as I'd like to.
To work with me, or to contact me for permission to use my photos or to advertise on this site please email [email protected]
1a. How to use this site?
Before attempting any of the recipes, please read the full recipe beforehand. Please bare in mind that recipes are always subject to updates; improvement, changes, overhauls, deletions, replacements, modifications, additions, subtractions, refinement, revamps, photo changes and/or further updates etc for the purpose of being as foolproof and trustworthy as possible.
1b. Please Note:
Most of my recipes; particularly the older recipes, are undergoing review, retesting, and updates/improvements.
Please use your common sense when cooking; recipes are not just recipes, you need to use your five senses. If something feels wrong or unsuitable, or doesn't seem to quite add up take the necessary steps to correct it; use your discretion, your own judgement. Remember that a variety of things can affect the outcome of a recipe. Cooking is as much about individual flair, improvisation, instinct, aptitude, and spontaneity.
1c. How can I search this site?
I am currently using google search for my website. Just type in the words you want to google wherever you see the search bar; as shown below, and then press the search button. The main search bar is on the RECIPE PAGE.
Sometimes the page needs to fully load before the search bar appears, be patient and you will see it.
Before attempting any of the recipes, please read the full recipe beforehand. Please bare in mind that recipes are always subject to updates; improvement, changes, overhauls, deletions, replacements, modifications, additions, subtractions, refinement, revamps, photo changes and/or further updates etc for the purpose of being as foolproof and trustworthy as possible.
1b. Please Note:
Most of my recipes; particularly the older recipes, are undergoing review, retesting, and updates/improvements.
Please use your common sense when cooking; recipes are not just recipes, you need to use your five senses. If something feels wrong or unsuitable, or doesn't seem to quite add up take the necessary steps to correct it; use your discretion, your own judgement. Remember that a variety of things can affect the outcome of a recipe. Cooking is as much about individual flair, improvisation, instinct, aptitude, and spontaneity.
1c. How can I search this site?
I am currently using google search for my website. Just type in the words you want to google wherever you see the search bar; as shown below, and then press the search button. The main search bar is on the RECIPE PAGE.
Sometimes the page needs to fully load before the search bar appears, be patient and you will see it.
1c. When you run your mouse or cursor, on the main headings you may find drop down menus or lists under some of the main headings. To get to the page with the main heading just click on the main heading for example Recipes, and it will take you to that page with all the recipes featured on this site.
However, if you want to click on the listed drop down menu headings, you can, and it will take you to those specific pages as well. Some of the lists are very long. In that case, it is best to navigate up and down the list using the arrows on your keypad. When you get to the page listed that you want, just click and it will take you to that specific page.
2. Is Simbooker a Food Blog, or An Indie Writer's Website?
Simbooker was primarily meant to be an Indie Writer's Website. Now it is a Food Blog, and an Indie Writer's Website and Blog. It's a frustrated writer's website really. After all I have to write the recipes. But I'm still extremely passionate about writing Indie novels, which is an ongoing process in every aspect. In other words, I am still writing novels.
I am currently writing a series of novels under a Pseudonym.
While this site has altered and expanded into a Food Blog, I have not changed course completely. And I do write about my other interests besides food on this website.
3a. I notice you use the words TSB and TSP in your recipe posts what do they mean?
TSB-stands for tablespoon. So if I write 1 tsb or TSB, I mean 1 tablespoon. TSP stands for teaspoon.
3b. What other measurements do you use?
Aside from measuring spoon measurements, I generally measure in cups rather than litres, pints or grams. However, not always. For oven settings I work in Celsius as opposed to Fahrenheit. So if you are accustomed to Fahrenheit settings, check reliable conversions online. See more about oven settings below.
3c. I have a problem with cooking rice please help?
Rice can be tricky but to answer this i'll give a few tips and some basic and fundamental facts. It depends on what type of rice you are cooking, and what brand. Cooking a Risotto has completely different requirements to cooking Sushi rice. I need to update my own rice recipe because now I have a much better understanding of rice and the different grains, and types or brands require different cooking styles and techniques.
The Basics of Rice:
Long Grain Basmati or Jasmine, Short Grain Sushi
Please note I don't buy Basmati Rice- I don't like it. However it's the same as Jasmine rice with a much more pungent smell.
Basmati, Jasmine and Sushi rice all need to be washed until clear and starch is removed. This is so the rice retains a fluffy and appetising texture as opposed to a gloopy texture.
Basmati, Jasmine, Sushi -Rice to Water Ratio:
1 cup rice - 1 + 1/2 cups water: Half a cup more water to the volume of rice
Wash thoroughly until rice water is clear, bring pot to a boil, add half a cup more water than the volume of rice. I've tried with quarter cup more, but this doesn't work all the time for me. Half a cup more does the trick. As soon as the pot is boiling ferociously add the rice and 1 tsp of salt, stir rapidly for a few seconds, and then place the lid on the pot. After two minutes turn the stove down to mark 3. Let the rice cook/steam for 12-15 minutes. Fluff with a fork at the end-crucial for the fluffiest rice.
Uncle Ben's Long Grain -Rice to water ratio:
1 cup rice - 2 cups water: A cup more water than the volume of rice
Same technique bring water to a boil and then add rice, 1 tsp salt, stir quickly then cover as soon as possible leave for 2 minutes and then turn down to low mark 3.
# Note: No need to wash Uncle Ben's Long Grain White Rice.
Tricks to further enable fluffy rice with looser grains:
Place paper towels or kitchen towels over the pot of rice, once you've cooked it and fluffed with a fork, for about 40 minutes. The towels will absorb any excess liquid from the rice making it less gloopy or sticky. Fluff with a fork again after 40 minutes. Never stir rice with a spoon unless you're making risotto or rice pudding.
Even better; if it's a good day outside and you don't have to worry about stray animals stealing your food, you can leave the pot of rice outside uncovered. Cool crisp days are best, days with light breeze, the steam will release from the rice and any excess liquid will cool of. Fluff again after about 20 minutes of leaving outside. Do not do this on rainy or damp days.
4a. I have noticed a typo or mistake in one of your recipe posts?
I am not perfect. Even the most seasoned and experienced writers can make mistakes, grammatical errors or typos. I do my best to maintain this website at a high standard, and read over my posts and correct mistakes when I make them. Sometimes I miss things, it happens. I always try to correct mistakes when I notice them.
4b. Your external links are dead or broken?
I have no control over broken links to external websites. When I make links of any kind; either internal or external, I test their functionality several times afterwards. I'm not sure what causes broken or dead links overtime, but if I find out a page has been removed I will delete the link if appropriate. However, it's impossible for me to know exactly when a link has become inactive.
4c. How do you determine which of your recipe posts are the most popular?
I determine my most popular recipe posts through personal feedback, views from sites I submit to (not just the big two), and I take into account how many times a submission may be favourited, if featured.
Also through Pinterest Analytics which shows me which pictures get the most clicks, pins and views throughout the entire site. On Pinterest my Roti post is the most popular. Many times my pins are pinned heavily through other profiles, that's fine, as long as there is a link back to my website and specific post.
5. Which is the best brand of Soy Sauce?
I can't say which brand is best. That boils down to personal choice. But for me, Amoy and Lee Kum Kee are my number 1 choices for price, quantity, and quality. Both light and dark soy sauces from Amoy are good. Amoy is also the brand I recommend for my recipes, unless otherwise stated.
I find the standard of products from Lee Kum Kee to be very high, and good quality. Kikkoman is good too, but I find their soy sauce to be a tad overpriced for the quantity.
I really do not like the dark soy sauce of one particular brand, I won't mention their name. I don't like to be disrespectful to brands or companies just because I don't like their product.
6a. Your recipe calls for Cilantro. But I hate Cilantro. How can I substitute Cilantro?
Parsley is a great substitute for Cilantro. I use cilantro widely in my cooking. Sometimes I use dried coriander which are dried Cilantro leaves. Whenever I use the word Coriander I always mean Cilantro the herb, UNLESS OTHERWISE STATED. I rarely, if ever, use the spice coriander in my cooking, unless it's an ingredient in curry powder.
6b. What is your Recipe Writing Process?
I will readily admit that I am still learning to write recipes as effectively as I possibly can. Before I started my first recipe post on this blog; I would make rough notes of the ingredients I needed, but rarely of exact measurements or clear cut cooking directions.
I also used to make notes that ONLY I COULD UNDERSTAND. Therefore; writing the recipes methodically, minimizing spelling mistakes, grammatical errors, and giving exact measurements, quantities, spoonfuls, clear cut directions etc, has been somewhat of a challenge.
But I constantly strive to improve, to make my recipes as easy to follow, and effective as possible. People I know have sucessfully followed my recipes but there are times when I feel I should add in things like -"stir for a minute," ...it's a learning process. I often refer to this site when I'm cooking my own dishes, and they have always come out successful, at least so far.
It's best to bare in mind...that many things can hinder the turnout of a recipe, I've stated some of these things below....widely varying ovens, brand of ingredients, sell by date, weather, humidity, deciding to marinate or not. Whether you leave a roast to sit after taking it out of the oven, leaving baked items to cool or not. If you eat next day/leftovers, storage can have a huge impact. Make sure your fridge and freezers are cold enough.
Use of salt and pepper must be to your taste. Use the salt and pepper measurements that I write as a template, but ultimately salt and pepper is to personal preference, and can make a huge difference.
7. How do you rate yourself as a cook?
I think i'm a very good cook, who is always looking to improve and learn. I know what ingredients pack flavor and enhance taste, I make delicious home-cooked meals. I cannot compete with Wolfgang Puck or Morimoto. I am not as skilled, neither am I a gourmet chef.
But I can make a delicious meal from any part of the world.
8. Can I share a recipe from your site?
Anyone is welcome to share a recipe from this site, as long as i'm credited with a link back to my website and specific recipe post. If you pin a photo please link it back to my website and specific post. Please do not steal my photos especially if you can't prove that they are yours.
9. Are the Recipe Photos from this website yours?
The Recipe photos from this website are mine unless otherwise stated. If I get an idea for a recipe, or if i'm inspired by a recipe from someone else, then I will credit their recipe by posting a link back to their website and the specific recipe post. As I have done here.
10. Why do you use so much garlic?
I love garlic. I use much more of it than the average cook. Reason being, it adds maximum flavor and taste to a dish. One of my favorite recipes is my Garlic Butter Oil. I use this at the base of many of my dishes or simply add it to the pot.
11. I used one of your recipes but my dish turned out unsuccessful.
Please note that I am not perfect, neither am I the perfect cook. I myself have followed recipes from other blogs posted online that have turned out unsuccessful at times. You may not always get a recipe right the first time. Some recipes take practice. Your kitchen...ie oven, appliances, stove, brands of ingredients, may also be very different from mine.
These possible factors or differences may have an effect on how a dish turns out.
It may also be that my recipe may have to be adapted to suit your needs. No two cooks, cook exactly alike. I often find I need more garlic than a recipe I follow suggests. I nearly always add more garlic than a recipe states. Salt and Pepper can make a huge difference, and the amount needed or desired can vary from cook to cook.
12. I followed one of your recipes but it did not turn out looking as good as the dish/s in your photos.
Please do not worry, or be upset if the appearance of a recipe you followed does not look as good as the photo/s that you see on the website, or any other website for that matter. I take many photos of one dish, a minimum of 15, and I edit the ones that I think are the best. If you happen to produce better photos of a dish/recipe then that's all good too.
13. Your recipe seems to have changed since the last time I viewed it?
I will sometimes update or adapt a recipe. If I think a recipe can be improved either by taste, flavor, technique or efficiency, then I will simply update it. Sometimes I'll make a note of my updates; only if I think it is necessary, but sometimes I won't.
14. The Photos of Your Recipe have changed since the last time I viewed it?
Sometimes I will take new photos of a recipe. If I like them better than the previous photos I will replace them.
15. Why don't you give oven guidelines or settings?
I SEE SO MANY BLOGGERS FALL INTO THE TRAP OF GIVING CONCRETE OVEN GUIDELINES, ONLY TO GET FEEDBACK SUCH AS..."MINE CAME OUT BURNT!" OR, "SOMETHING IS MISSING HERE, MINE CAME OUT NOTHING LIKE THE PHOTOS."
I have lived in several different homes throughout my sometimes turbulent life. What I learned is that ovens vary from home to home. Some ovens vary significantly. This is the reason why I don't usually give "concrete" oven settings or guidelines. I don't want to give you a guideline or setting that may be suitable for my home kitchen, but may burn your oven roasted chicken!
The best advice I can give, is to get to know the oven you're using. Test settings and temperatures beforehand. If, for example, you want to roast something, cut a piece of meat from a leftover dish, or test a cheap cut of meat in the oven. If you want to bake a sweet dish, do a mock recipe for baking. Make a cup sized version and test it in the oven.
See what works best. Use your common sense, and keep an eye on your roasting or baking. If I give a recipe for a roast duck, for instance, then you can work out your own settings if you roast chicken or bake chicken at home. A roasted duck would be done at a similar setting as a roast chicken, though the time may vary, and of course, if you want crispy skin you will usually be starting at a higher temperature.
16. Why don't you give serving suggestions?
I am a terrible mathematician. I am not good at dividing. But the simple answer is that people often eat different portions of one dish. What may be a large serving portion for one person may be very small to another person. Sometimes I buy ready made meals with two serving suggestions that I actually consider more suitable for one person.
My advice is that it's best to be your own guide. Stock up, or buy extra if you think you'll need more, and the same goes if you need less. A family of six is likely going to need different serving portions than a family of two.
17. Why don't you stick to Jamaican or Caribbean Recipes?
I have a passion for world foods. While Chinese, Jamaican and English foods are my three favorite, I don't want to limit myself in any way. I want to be able to cook any dish from anywhere in the world, at any given time.
Food Storage and Preserving
18. How Should I store food and how long
will food last?
Look at the use by date and count from there.
# Tip: When supermarket shopping, items from the back of the shelf will more often that not, have a longer expiry date. Always try to purchase items that have an extended use by date if possible. Reach to the back of the shelves, look at the use by date.
Most cooked foods will last a week (5 days) in the fridge provided that your fridge is cold enough. Ground meat or seafood will last in a cold fridge for the absolute maximum of 3 days! But to be safe consume within 2 days. Cured animal protein or other cured or pickled items will last longer but most food items will eventually expire.
What should I stock in my freezer?
It depends on what you cook and what you need which varies from one household to another. A freezer is a Godsend for an avid cook like myself. I use it to preserve many items, safe time and money, stock up for the upcoming months, make my cooking life easier.
Items I store in Freezer:
1. Herbs; particularly Parsley, Basil, Rosemary, Thyme. Why? Because fresh herbs will expire within a few days and I don't want to waste them. So I preserve them in freezer until I need to use them.
2. Leftovers/Sauces/Stock/Soup/Carcasses and Bones/ Drippings: for the same reason as above, to preserve them and use them when I need without having to start again from scratch. So I can make stock which serves as a great base for stews but especially soups and gravy.
3. Breads/Dumplings that I get from the Deli. They don't survive in the fridge so I freeze them until I need them.
4. Fruits and Veges. They don't last outside of the freezer so I sometimes stock up on fruits and veges and preserve them in freezer until I need them which is very convenient.
5. Meat, Seafood, Poultry
Many of us who cook on a regular basis would eat fresh food just bought from the store everyday if we could. But this is often not practical or possible. I don't want to have to go to the supermarket everyday, and cook something new every single day. I generally buy in bulk, filling in the missing pieces during the week. I cannot consume everything I buy all at once. So I freeze what I'm not using; or what I don't need, and save the remainder of items that wont last in a fridge, in the freezer instead.
However, if you want to click on the listed drop down menu headings, you can, and it will take you to those specific pages as well. Some of the lists are very long. In that case, it is best to navigate up and down the list using the arrows on your keypad. When you get to the page listed that you want, just click and it will take you to that specific page.
2. Is Simbooker a Food Blog, or An Indie Writer's Website?
Simbooker was primarily meant to be an Indie Writer's Website. Now it is a Food Blog, and an Indie Writer's Website and Blog. It's a frustrated writer's website really. After all I have to write the recipes. But I'm still extremely passionate about writing Indie novels, which is an ongoing process in every aspect. In other words, I am still writing novels.
I am currently writing a series of novels under a Pseudonym.
While this site has altered and expanded into a Food Blog, I have not changed course completely. And I do write about my other interests besides food on this website.
3a. I notice you use the words TSB and TSP in your recipe posts what do they mean?
TSB-stands for tablespoon. So if I write 1 tsb or TSB, I mean 1 tablespoon. TSP stands for teaspoon.
3b. What other measurements do you use?
Aside from measuring spoon measurements, I generally measure in cups rather than litres, pints or grams. However, not always. For oven settings I work in Celsius as opposed to Fahrenheit. So if you are accustomed to Fahrenheit settings, check reliable conversions online. See more about oven settings below.
3c. I have a problem with cooking rice please help?
Rice can be tricky but to answer this i'll give a few tips and some basic and fundamental facts. It depends on what type of rice you are cooking, and what brand. Cooking a Risotto has completely different requirements to cooking Sushi rice. I need to update my own rice recipe because now I have a much better understanding of rice and the different grains, and types or brands require different cooking styles and techniques.
The Basics of Rice:
Long Grain Basmati or Jasmine, Short Grain Sushi
Please note I don't buy Basmati Rice- I don't like it. However it's the same as Jasmine rice with a much more pungent smell.
Basmati, Jasmine and Sushi rice all need to be washed until clear and starch is removed. This is so the rice retains a fluffy and appetising texture as opposed to a gloopy texture.
Basmati, Jasmine, Sushi -Rice to Water Ratio:
1 cup rice - 1 + 1/2 cups water: Half a cup more water to the volume of rice
Wash thoroughly until rice water is clear, bring pot to a boil, add half a cup more water than the volume of rice. I've tried with quarter cup more, but this doesn't work all the time for me. Half a cup more does the trick. As soon as the pot is boiling ferociously add the rice and 1 tsp of salt, stir rapidly for a few seconds, and then place the lid on the pot. After two minutes turn the stove down to mark 3. Let the rice cook/steam for 12-15 minutes. Fluff with a fork at the end-crucial for the fluffiest rice.
Uncle Ben's Long Grain -Rice to water ratio:
1 cup rice - 2 cups water: A cup more water than the volume of rice
Same technique bring water to a boil and then add rice, 1 tsp salt, stir quickly then cover as soon as possible leave for 2 minutes and then turn down to low mark 3.
# Note: No need to wash Uncle Ben's Long Grain White Rice.
Tricks to further enable fluffy rice with looser grains:
Place paper towels or kitchen towels over the pot of rice, once you've cooked it and fluffed with a fork, for about 40 minutes. The towels will absorb any excess liquid from the rice making it less gloopy or sticky. Fluff with a fork again after 40 minutes. Never stir rice with a spoon unless you're making risotto or rice pudding.
Even better; if it's a good day outside and you don't have to worry about stray animals stealing your food, you can leave the pot of rice outside uncovered. Cool crisp days are best, days with light breeze, the steam will release from the rice and any excess liquid will cool of. Fluff again after about 20 minutes of leaving outside. Do not do this on rainy or damp days.
4a. I have noticed a typo or mistake in one of your recipe posts?
I am not perfect. Even the most seasoned and experienced writers can make mistakes, grammatical errors or typos. I do my best to maintain this website at a high standard, and read over my posts and correct mistakes when I make them. Sometimes I miss things, it happens. I always try to correct mistakes when I notice them.
4b. Your external links are dead or broken?
I have no control over broken links to external websites. When I make links of any kind; either internal or external, I test their functionality several times afterwards. I'm not sure what causes broken or dead links overtime, but if I find out a page has been removed I will delete the link if appropriate. However, it's impossible for me to know exactly when a link has become inactive.
4c. How do you determine which of your recipe posts are the most popular?
I determine my most popular recipe posts through personal feedback, views from sites I submit to (not just the big two), and I take into account how many times a submission may be favourited, if featured.
Also through Pinterest Analytics which shows me which pictures get the most clicks, pins and views throughout the entire site. On Pinterest my Roti post is the most popular. Many times my pins are pinned heavily through other profiles, that's fine, as long as there is a link back to my website and specific post.
5. Which is the best brand of Soy Sauce?
I can't say which brand is best. That boils down to personal choice. But for me, Amoy and Lee Kum Kee are my number 1 choices for price, quantity, and quality. Both light and dark soy sauces from Amoy are good. Amoy is also the brand I recommend for my recipes, unless otherwise stated.
I find the standard of products from Lee Kum Kee to be very high, and good quality. Kikkoman is good too, but I find their soy sauce to be a tad overpriced for the quantity.
I really do not like the dark soy sauce of one particular brand, I won't mention their name. I don't like to be disrespectful to brands or companies just because I don't like their product.
6a. Your recipe calls for Cilantro. But I hate Cilantro. How can I substitute Cilantro?
Parsley is a great substitute for Cilantro. I use cilantro widely in my cooking. Sometimes I use dried coriander which are dried Cilantro leaves. Whenever I use the word Coriander I always mean Cilantro the herb, UNLESS OTHERWISE STATED. I rarely, if ever, use the spice coriander in my cooking, unless it's an ingredient in curry powder.
6b. What is your Recipe Writing Process?
I will readily admit that I am still learning to write recipes as effectively as I possibly can. Before I started my first recipe post on this blog; I would make rough notes of the ingredients I needed, but rarely of exact measurements or clear cut cooking directions.
I also used to make notes that ONLY I COULD UNDERSTAND. Therefore; writing the recipes methodically, minimizing spelling mistakes, grammatical errors, and giving exact measurements, quantities, spoonfuls, clear cut directions etc, has been somewhat of a challenge.
But I constantly strive to improve, to make my recipes as easy to follow, and effective as possible. People I know have sucessfully followed my recipes but there are times when I feel I should add in things like -"stir for a minute," ...it's a learning process. I often refer to this site when I'm cooking my own dishes, and they have always come out successful, at least so far.
It's best to bare in mind...that many things can hinder the turnout of a recipe, I've stated some of these things below....widely varying ovens, brand of ingredients, sell by date, weather, humidity, deciding to marinate or not. Whether you leave a roast to sit after taking it out of the oven, leaving baked items to cool or not. If you eat next day/leftovers, storage can have a huge impact. Make sure your fridge and freezers are cold enough.
Use of salt and pepper must be to your taste. Use the salt and pepper measurements that I write as a template, but ultimately salt and pepper is to personal preference, and can make a huge difference.
7. How do you rate yourself as a cook?
I think i'm a very good cook, who is always looking to improve and learn. I know what ingredients pack flavor and enhance taste, I make delicious home-cooked meals. I cannot compete with Wolfgang Puck or Morimoto. I am not as skilled, neither am I a gourmet chef.
But I can make a delicious meal from any part of the world.
8. Can I share a recipe from your site?
Anyone is welcome to share a recipe from this site, as long as i'm credited with a link back to my website and specific recipe post. If you pin a photo please link it back to my website and specific post. Please do not steal my photos especially if you can't prove that they are yours.
9. Are the Recipe Photos from this website yours?
The Recipe photos from this website are mine unless otherwise stated. If I get an idea for a recipe, or if i'm inspired by a recipe from someone else, then I will credit their recipe by posting a link back to their website and the specific recipe post. As I have done here.
10. Why do you use so much garlic?
I love garlic. I use much more of it than the average cook. Reason being, it adds maximum flavor and taste to a dish. One of my favorite recipes is my Garlic Butter Oil. I use this at the base of many of my dishes or simply add it to the pot.
11. I used one of your recipes but my dish turned out unsuccessful.
Please note that I am not perfect, neither am I the perfect cook. I myself have followed recipes from other blogs posted online that have turned out unsuccessful at times. You may not always get a recipe right the first time. Some recipes take practice. Your kitchen...ie oven, appliances, stove, brands of ingredients, may also be very different from mine.
These possible factors or differences may have an effect on how a dish turns out.
It may also be that my recipe may have to be adapted to suit your needs. No two cooks, cook exactly alike. I often find I need more garlic than a recipe I follow suggests. I nearly always add more garlic than a recipe states. Salt and Pepper can make a huge difference, and the amount needed or desired can vary from cook to cook.
12. I followed one of your recipes but it did not turn out looking as good as the dish/s in your photos.
Please do not worry, or be upset if the appearance of a recipe you followed does not look as good as the photo/s that you see on the website, or any other website for that matter. I take many photos of one dish, a minimum of 15, and I edit the ones that I think are the best. If you happen to produce better photos of a dish/recipe then that's all good too.
13. Your recipe seems to have changed since the last time I viewed it?
I will sometimes update or adapt a recipe. If I think a recipe can be improved either by taste, flavor, technique or efficiency, then I will simply update it. Sometimes I'll make a note of my updates; only if I think it is necessary, but sometimes I won't.
14. The Photos of Your Recipe have changed since the last time I viewed it?
Sometimes I will take new photos of a recipe. If I like them better than the previous photos I will replace them.
15. Why don't you give oven guidelines or settings?
I SEE SO MANY BLOGGERS FALL INTO THE TRAP OF GIVING CONCRETE OVEN GUIDELINES, ONLY TO GET FEEDBACK SUCH AS..."MINE CAME OUT BURNT!" OR, "SOMETHING IS MISSING HERE, MINE CAME OUT NOTHING LIKE THE PHOTOS."
I have lived in several different homes throughout my sometimes turbulent life. What I learned is that ovens vary from home to home. Some ovens vary significantly. This is the reason why I don't usually give "concrete" oven settings or guidelines. I don't want to give you a guideline or setting that may be suitable for my home kitchen, but may burn your oven roasted chicken!
The best advice I can give, is to get to know the oven you're using. Test settings and temperatures beforehand. If, for example, you want to roast something, cut a piece of meat from a leftover dish, or test a cheap cut of meat in the oven. If you want to bake a sweet dish, do a mock recipe for baking. Make a cup sized version and test it in the oven.
See what works best. Use your common sense, and keep an eye on your roasting or baking. If I give a recipe for a roast duck, for instance, then you can work out your own settings if you roast chicken or bake chicken at home. A roasted duck would be done at a similar setting as a roast chicken, though the time may vary, and of course, if you want crispy skin you will usually be starting at a higher temperature.
16. Why don't you give serving suggestions?
I am a terrible mathematician. I am not good at dividing. But the simple answer is that people often eat different portions of one dish. What may be a large serving portion for one person may be very small to another person. Sometimes I buy ready made meals with two serving suggestions that I actually consider more suitable for one person.
My advice is that it's best to be your own guide. Stock up, or buy extra if you think you'll need more, and the same goes if you need less. A family of six is likely going to need different serving portions than a family of two.
17. Why don't you stick to Jamaican or Caribbean Recipes?
I have a passion for world foods. While Chinese, Jamaican and English foods are my three favorite, I don't want to limit myself in any way. I want to be able to cook any dish from anywhere in the world, at any given time.
Food Storage and Preserving
18. How Should I store food and how long
will food last?
Look at the use by date and count from there.
# Tip: When supermarket shopping, items from the back of the shelf will more often that not, have a longer expiry date. Always try to purchase items that have an extended use by date if possible. Reach to the back of the shelves, look at the use by date.
Most cooked foods will last a week (5 days) in the fridge provided that your fridge is cold enough. Ground meat or seafood will last in a cold fridge for the absolute maximum of 3 days! But to be safe consume within 2 days. Cured animal protein or other cured or pickled items will last longer but most food items will eventually expire.
What should I stock in my freezer?
It depends on what you cook and what you need which varies from one household to another. A freezer is a Godsend for an avid cook like myself. I use it to preserve many items, safe time and money, stock up for the upcoming months, make my cooking life easier.
Items I store in Freezer:
1. Herbs; particularly Parsley, Basil, Rosemary, Thyme. Why? Because fresh herbs will expire within a few days and I don't want to waste them. So I preserve them in freezer until I need to use them.
2. Leftovers/Sauces/Stock/Soup/Carcasses and Bones/ Drippings: for the same reason as above, to preserve them and use them when I need without having to start again from scratch. So I can make stock which serves as a great base for stews but especially soups and gravy.
3. Breads/Dumplings that I get from the Deli. They don't survive in the fridge so I freeze them until I need them.
4. Fruits and Veges. They don't last outside of the freezer so I sometimes stock up on fruits and veges and preserve them in freezer until I need them which is very convenient.
5. Meat, Seafood, Poultry
Many of us who cook on a regular basis would eat fresh food just bought from the store everyday if we could. But this is often not practical or possible. I don't want to have to go to the supermarket everyday, and cook something new every single day. I generally buy in bulk, filling in the missing pieces during the week. I cannot consume everything I buy all at once. So I freeze what I'm not using; or what I don't need, and save the remainder of items that wont last in a fridge, in the freezer instead.