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Trinbagonians have the art of doubles down to a science. Here are some thoughts on what makes a good doubles.  When it comes to the vast array of street food found in Trinidad and Tobago, many will attest to doublesbeing the main squeeze. Bae, as the young people tend to say. Here are a couple signs, submitted by locals, to help you choose a doubles vendor. “When you’re not sure the person is eating the doubles or making love. The look on their face is as though the doubles is hitting the right spot and for that moment in time nothing else exists in the world.” “Sometimes, all it takes is one bite to feel as though you’ve transcended and you’re convinced the sauce reached your soul.” “It must have a particular texture. The barra must be light and airy when freshly fried and the insides must have the right proportion of mashed channa to soft whole channa grains. The texture is very important and something a lot of people tend to overlook. It’s a beautiful dance of sweet, salt, and spice.” “If the doubles vendor isn’t selling Solo Apple J then what’s the point?” “The barra needs to be light without overuse of saffron and not too thick. The channa must be perfectly sized and well-seasoned. Pepper must compliment the doubles, with a touch of chadon beni and sweet sauce, but not too much.” When the pepper is hot and your nose is dripping but you still continue blissfully.” “Eating a bess (great) doubles has its own sound bite and it goes like “tssssss ahh.” “When your entire body is involved in the eating process. You involuntarily start nodding your head, your feet start moving, and for some people, even waist starts pelting (wining, also dancing).” “A doubles is great when it doesn’t even need pepper or any extra sauces. It’s so good you even lick your elbows.” “When you lick the paper and then accidentally eat it.” “When you didn’t even realise you ate three doubles without stopping. Not speaking from experience or anything! :-)” P.S. “Never trust a doubles man who uses the white paper.” Source: Dizzanne Billy, Life in Trinidad
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 Source: The Virtual Museum of Trinidad and Tobago
 A meal of curried turkey, paratha and cauliflower choka helped T&T born chef Dr Winnette McIntosh Ambrose win the Chopped: Gold Medal Games Baking competition in an episode aired on the Food Network on Tuesday night.
McIntosh Ambrose will now compete in the US$50,000 grand finale carded to be aired next Tuesday. In 2012 McIntosh Ambrose and her brother Timothy won the Food Network’s popular Cupcake Wars competition. McIntosh Ambrose, who graduated from the Massachusetts Institute of Technology (MIT) with her PhD in Biomedical Engineering, owns and operates a boutique bakery in Washington D.C called The Sweet Lobby. This year the Chopped kitchen launched the Gold Medal Games. The tournament featured 16 “world-class chefs”. Each week, four new chefs competed utilising their greatest culinary skill — frying, grilling, baking or speed. The winner of each episode would then gain a spot in the finale and a chance to take home the coveted gold medal and US$50,000. The baking episode was the last of the four competitions. “I am super excited competing among the best of the best pastry chefs and bakers but it is so important for me to prove that I can also tackle savoury, one way that I am doing that is through my Trinidadian heritage,” McIntosh Ambrose said. The competition comprised three rounds. In the first round, the competitors were given the breakfast dough and a cut of lamb to make their appetizer. McIntosh Ambrose made stuffed bake with jerk lamb and a ginger liqueur reduction. McIntosh Ambrose explained that “bake is a casual term for quick breads in Trinidad”. For the main meal, the competitors were given the ingredients smoked turkey legs, a roasted head of cauliflower, spaghetti rings and shredded phyllo dough. “My strategy in this round is to bowl the judges over with the complex flavours of my Trinidadian roots,” McIntosh Ambrose said. She made curried turkey, paratha and cauliflower choka. For the final round, the chefs were given the ingredients banana curd, caneles, freeze-fried blueberries and hot chocolate to make dessert. McIntosh Ambrose made blueberry cake with banana-hot chocolate sauce and meringue. After the three knock out rounds, McIntosh Ambrose was selected as the lone baking chef to advance to the grand finale next Tuesday. McIntosh Ambrose said if she wins the competition she will invest the money in The Sweet Lobby. Source: Joel Julien, Trinidad Guardian, January 25, 2018  Video footage of Trinidad and Tobago's pineapples and local farmers aired earlier this month on children's television programme Sesame Street, giving well-earned exposure to the country's agricultural industry. The segment aired last month on the international children's show, which is seen in 140 countries. The new segment, called “Cookie Monster’s Foodie Truck” shows Cookie Monster and a new character called Gonger who attempt to make pizza, their favourite food. However, Cookie Monster and Gonger soon find out that the pineapple chunks on their pizza come from Trinidad and Tobago, a tiny twin-island country in the Caribbean. View the video below. (watch to the end to see how it was done) Click here to read the article
 BWlA was founded on 27th November ,1939. It commenced operation in T&T in 1940. On 31st December , 2006 name of airline was changed to Caribbean Airlines which is still in operation today
 This is farmer Heeralal ‘Nana’ Kissoon. He is from Carapichaima. And this is the giant cassava that he harvested last week. It weiged 26 pounds. Kissoon’s family asked us to share this. Have you seen anything bigger?
Source: Trinidad Express, Jan 11, 2018  Locally-produced Angostura bitters has topped the world as the number one selling bitters and number one trending bitters.
Angostura issued a statement on Thursday saying that Drinks International has released its Annual Bar Report 2018 and Angostura has swept both of the categories. Drinks International is one of the most trusted and respected global drinks journals. Its Annual Bar Report provides a snapshot of the buying habits of elite bars around the world. This year’s expanded list of voters included bar owners, managers and head mixologists from Drinks International’s World’s 50 Best Bars group, Asia’s 50 Best Bars, the Time Out Bar Awards, The Class Bar Awards, Taste of the Cocktail, and the Mixology and Australian Bartender Awards. “We are pleased with the results of the poll,” said Angostura Chief Executive Officer Genevieve Jodhan, “today’s bitters market is more competitive than ever and these awards show that Angostura bitters is truly in a class of its own.” Angostura bitters is made with the original closely guarded secret recipe first developed in 1824 by company founder, Dr. Johann Siegert. The brand is manufactured exclusively in Trinidad and Tobago and holds the Royal Warrant of Appointment to the Crown first granted to it in 1955. Source: CNC3 Jan 11, 2018 |
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