Immature Onions?

This week it's all about my beloved green onions/scallions/spring onions, you get the picture. Well, if being immature is this attractive and versatile while making a bold yet subtle presence either on my tongue or to my eyes, then please, do not ever mature! Click here for the column.

• If you want more about slicing green onions, check out Cookthink.
• If you're interested in reducing the oniony flavour when adding green onions to a salad, let Tigerfish tell you and show you how.
• If you're looking for a fast delicious meal in which green onions are one of the key ingredients, then you've got to try this dish by Gattina.
• And for a green vegetarian dish that's sure to please, eaten with some rice, pickle and dhal, then head on over to Ferdzy.

This photograph is the property of www.muffintop.wordpress.com and is used with the owner’s written consent.

Show me your moves as you garnish.

The Chinese and Korean cuisines are known for their green onions pancakes, however, this week, I wanted to try making a green onion-paratha the way we make paratha roti here in the Caribbean with the exception of clapping the roti. It turned out really well and the taste testers were enthusiastic as I served them the roti with some of my spiced sauteed potatoes. For the recipes of any or all of the dishes, please send me an email.

Egg salad is another of those many dishes in which I enjoy the green onions.

I would like to thank my fellow crabby buddy and all of you for your kind birthday wishes. Thank You!

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MY Hotel Food

Hi Everyone, I'm back! I want to start this week by saying thanks to all those who participated in the Tried & Tasted, Tastes Like Home Edition. It was a pleasure answering your questions, sharing recipes and marvelling at your creations and adaptations with interesting twists. Thank you!

While travelling, I found myself in a hotel room outfitted with a kitchen and I just couldn't help myself, I had to cook (lol) hence the title of this post and my column this week, MY Hotel Food. Here are the three dishes I made, the recipes are simple and super easy, read the column and you'll find it all there. My hotel-room cooking is testament of what quality ingredients will yield minus the frills and all the things we fuss about having before we set about cooking.

Hey, it's really sad that Taste Spotting had to close isn't it? Many of us will surely miss it. But, guess what... Dhanggit of Dhanggit's Kitchen has created the Recipe Muncher, the slogan says it all: "hungry no more." You've got to check it out, and everyone's invited to add their blog. Unlike Taste Spotting where you had to submit your photographs etc. Recipe Muncher subscribes to your blog so you don't have to do anything but visit and salivate! :) It's really a foodie's delight. Seriously, check it out.

And finally, if you are planning to travel this summer whether for business or pleasure, read my post at Forgive Me My Nonsense... first.

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The Duff Dumpling

Dumplings the world over come in many forms and shapes, sweet and savoury, fried, steamed or boiled. Here in the Caribbean our dumplings are generally boiled or steamed depending on whether you are making it to be eaten in a soup or as the main starch in a meal such as the one below. Dumplings are works of art in some cuisines and it takes practice in others to have them come out in the desired way and this week's column is about trying to recreate my aunt Golin's duff-dumplings. Click here to read more about the duff-dumpling.

Duff is also eaten with what we call "dry food" (ground provision that's cooked twice, by boiling and then sauteeing with onions, tomatoes and fresh herbs)

I'll be back next week and if you want any of the recipes, please email me at tasteslikehome@gmail.com

This week at Forgive Me My Nonsense... you must read Bee's post on Growing What We Eat.

Have a great weekend everyone!

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Chow Fun (Chao fen)

Sorry for the late posting - I am in a different time zone, literally!

Last week a comment was posted on Stabroek News' online edition encouraging Guyanese to try making Chow Fun, a dish the reader stated, "... tastes great." So, for this week's column, I thought that I'd take up the challenge of making this dish as I am big fan of Chinese cuisine. Read the column for my take on this dish and the challenge of making the rice noodles.

For those of you interested in trying the dish yourself, I used the recipe outlined by the commenter. See the column.

Below, is dried rice noodles cooked with dried shrimp and green onions. Simple, quick, easy and delicious.

I am going to be away for a few days. Next week's post will come to you compliments of Blogger's pre-publishing feature :) I look forward to catching up with you and your creations when I return.

Have fun!

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