I get so excited whenever you upload, being from the northern US I never had much exposure to jamaican food aside from touristy stereotypes. I love your videos!
Wow. This video is amazing. It’s informative and entertaining. Straight to the point. Well written. Crystal clear sound and visuals. Man. I already knew everything in this video(Except for your personal quirks) and I could still watch it again. Well produced. Food network quality. Ok, mi done. 😂
Good evening, Nick. Thank you for another great vlog on teaching us how to make green seasoning . I'm definitely going to try to make it. Stay blessed. One love 💙 ❤️ 🇯🇲 💯 ❤🎉🎉
Very nice I will be dehydrating my vegetables and making green powder for everyday use.Thanks for the idea being I have many home made season powders I make already.
Sir !!!!!!!!!!! I’m subscribing now. I’m so excited to get back into cooking. Especially learning to cook more that just my curry and brown stew. This green sauce with be made
Yes, I never add pimentos or parsley to my green seasoning. But I do add coolant. I’m going to try yours out and see if I like it. Thanks for sharing.🙏🏽
This really inspired me and I tried a few iterations today(having a huge patch of thyme helps a lot), so here are the fruits of my labor: Liquify your onions with the oil first before adding dryer ingredients. It’ll keep everything moving and remove the need for added water. OG recipe: there’s. Touch of bitter astringency on the finish, I felt like it needed a touch of acid. Lime zest did wonders. As did the brine from pickled peppers. Citric acid if you want to get fancy which will help preserve the color if you aren’t freezing it. I just used celery tops with leaves, I like the flavor but it made it looser than I’d prefer. Celery salt keeps the sauce tighter if that what you prefer. Bell peppers really don’t bring anything to the table with so many other flavors overpowering it. I found poblano/pasilla added a nice hint of Smokey complexity Habaneros don’t really make a perfect substitute for scotch bonnet, not as fruity. Too much lingering heat. Green Thai chili match closer in the heat profile, but still lack the fruity aromatics. I don’t know what Jamaican fried chicken is like so I did it in Japanese karaage style where I marinate the chicken then just toss the flour and corn starch to turn the marinade into the breading. On its own, it reminds me of a chimichurri, I’ve eaten a pint with just chips
Fam I love your channel. I've gone through a good portion of your videos. Not all have the ingredients listed on video title page. If it's not too much would you be able to add. If not I'm still a follower and greatly appreciate your passion for good cooking. Thx
@@Albear20 oh wow different strokes for different folks because I could eat a whole heap of onions and scallions and never come up with bitterness………..u do u ;)
@@kellyclark7517 nah I used a cup of onion for a jerk marinade rather than quarter. Seem to be too much. People say blending onion releases some chemicals that can cause bitterness if there's a lot of onion
Gate keeping is stupid and being rigid is boring is a good quote
Wah gwaan squad! Been missing for a while but I'm back with more feeding and teaching💯
I'm always on the lookout for general purpose "pastes".
Interesting flavour combination, but I can't do celery 🤮.
Much love ♥ from UK 🇬🇧
skip it
I was just thinking: "Jamaican sofrito" lol 5:13
Never made green seasoning before, but I will be making this for sure!
Video Style and editing has gotten more creative. Me likey
I get so excited whenever you upload, being from the northern US I never had much exposure to jamaican food aside from touristy stereotypes. I love your videos!
That means a lot! Thanks
Much love from Germany
Wow. This video is amazing. It’s informative and entertaining. Straight to the point. Well written. Crystal clear sound and visuals. Man. I already knew everything in this video(Except for your personal quirks) and I could still watch it again. Well produced. Food network quality. Ok, mi done. 😂
You just gained a follower. I know these recipes going to get me many kids. Big love my brother
bless
Good evening, Nick. Thank you for another great vlog on teaching us how to make green seasoning . I'm definitely going to try to make it. Stay blessed. One love 💙 ❤️ 🇯🇲 💯 ❤🎉🎉
I love green seasoning in my fish dishes ❤ Thank you for sharing another awesome recipe 👍
Thanks for watching
Very nice I will be dehydrating my vegetables and making green powder for everyday use.Thanks for the idea being I have many home made season powders I make already.
Just what i needed.
Thank you, brother.
Green seasoning can also be utilized in making compound butter as well❤
Man it looks soooo good! Thanks for sharing your skill!
Sir !!!!!!!!!!! I’m subscribing now. I’m so excited to get back into cooking. Especially learning to cook more that just my curry and brown stew. This green sauce with be made
Yes, I never add pimentos or parsley to my green seasoning. But I do add coolant. I’m going to try yours out and see if I like it. Thanks for sharing.🙏🏽
What is coolant?
Yes squads
Video quality so clean and editing on point. 👌🏾. Always improving in all aspects 🎉
JahJah I can smell the aroma
This really inspired me and I tried a few iterations today(having a huge patch of thyme helps a lot), so here are the fruits of my labor:
Liquify your onions with the oil first before adding dryer ingredients. It’ll keep everything moving and remove the need for added water.
OG recipe: there’s. Touch of bitter astringency on the finish, I felt like it needed a touch of acid. Lime zest did wonders. As did the brine from pickled peppers. Citric acid if you want to get fancy which will help preserve the color if you aren’t freezing it.
I just used celery tops with leaves, I like the flavor but it made it looser than I’d prefer. Celery salt keeps the sauce tighter if that what you prefer.
Bell peppers really don’t bring anything to the table with so many other flavors overpowering it. I found poblano/pasilla added a nice hint of Smokey complexity
Habaneros don’t really make a perfect substitute for scotch bonnet, not as fruity. Too much lingering heat. Green Thai chili match closer in the heat profile, but still lack the fruity aromatics.
I don’t know what Jamaican fried chicken is like so I did it in Japanese karaage style where I marinate the chicken then just toss the flour and corn starch to turn the marinade into the breading.
On its own, it reminds me of a chimichurri, I’ve eaten a pint with just chips
Looks wonderful. I'm going to try this, this weekend. I'll let you know how it turns out!!
Aye!
Love the ingredients however, I am on a calorie deficit, so will eliminate the oil and freeze. Thanks for sharing, love from the UK🇬🇧.🙏🏾
Very nice! 💯
Looks amazing! Thanks for this, I'll be making a batch and freezing it!
Fam I love your channel. I've gone through a good portion of your videos. Not all have the ingredients listed on video title page. If it's not too much would you be able to add. If not I'm still a follower and greatly appreciate your passion for good cooking. Thx
sure no prob! If there's a specific video just let me know and I will get it sorted for you. Glad your enjoying the content!
Loved this!👍🏽
Sweeeeeet ✊🏾😎🍊🌶🫑🍅🫛🥬
If you add vinegar to your seasoning it will help preserve it a lot longer.
Please I would like to know if dried pimenta is pepper or All spice??????💯
It's allspice, you can watch this video for more details ruclips.net/video/5GLEEYwFAcw/видео.html
Why did you not remove the hard stalks of the thyme
How do you stop the bitterness coming through from blending the onions and scallions? Does it dissappear when you cook it out?
I wouldn’t call either one of those better, but maybe you just don’t like them? But yes, cooking will mellow things out for sure!
@@kellyclark7517 nope, I made his jerk marinade and the onions made it super bitter. Had to correct with whole leap of pineapple and brown sugar
I've never had that problem.. Onion and escallion never gave me bitter. Maybe it's another ingredient
@@Albear20 oh wow different strokes for different folks because I could eat a whole heap of onions and scallions and never come up with bitterness………..u do u ;)
@@kellyclark7517 nah I used a cup of onion for a jerk marinade rather than quarter. Seem to be too much. People say blending onion releases some chemicals that can cause bitterness if there's a lot of onion
Funny enough i hate bell peppers and love celery. 😂 I add it to my soups.
I DON'T LIKE CELERY BUT LOVE BELL PEPPERS.