Hi chef I'm BAHAMIAN 🇧🇸🇧🇸🇧🇸🇧🇸 BEAT THE CONCH MORE YOULL HAVE A TENDER MELT IN YOUR MOUTH EXPERIENCE. U NEED AN IRON TENDERIZER FOR THAT. NEXT JUST AN EGG WIT SEASONING OF UR CHOICE THEN PLAIN OLD FLOUR AND DROP IN HOT OIL FOR ABOUT 1 AND 1/2 MINUTES. BUT I LOVE THAT U FEATURED MY COUNTRIES CUISINE THANK YOU‼️ THE RICE LOOKED GREAT LITTLE MORE PRACTICE AND YOU'LL PERFECT IT‼️🇧🇸🇧🇸🇧🇸🇧🇸🇧🇸 APPRECIATE YOU🥰
We make a very similar rice in Puerto Rico. “Arroz con Gandules” (rice with pigeon peas) It’s a staple for celebrations, usually covered with a banana leaf while cooking. I’m sure you can find it in New York :D
Looks great! When tenderizing protein w/ a meat tenderizer or rolling pin, you can place the protein in a ziplock bag or even lay a piece of good quality plastic wrap on top. That way you keep the tenderizer clean (unless you're using the pointed part of the tenderizer which will break the plastic). It also doubles to keep any juices from splattering all over the place.
I always enjoy the comments with these videos. It's so wonderful to read about other people's experiences and suggestions. It's just such a great platform for people come together and share and learn things about different cultures. Of course I love the videos too! 😊
Nice! Of course, any sea food that is deep batter fried would be good. Survivorman ate one of these raw, on a Caribbean Island as a "shipwrecked guy", but said only the pure white parts, so he trimmed it. You did the whole enchilada which is good. Like an abalone it needs to be tenderized; go to the hardware store and get a nice hammer, cheaper that and chef's meat mallet. Also putting plastic wrap over it would isolate the blunt instrument from the fish product. The rice and pigeon feed looked good too!
Yeah, we're on B. Haha i gasped when you poured the lime essence in. I've never thought of making that. Doesn't look too bad. I give you 5 stars for prefectly golden brown.
Happy New Year! I’ve been binging on your videos. For someone that didn’t really know how to cook, you’ve mastered some impressive dishes. Thinking of buying some yeast and making bread or something. That is terrifying to me for some reason. Keep up the good work.
I hope you’ll make Gourmet Sabzi when it comes to Iranian/Persian food. I’m Italian American, but I can’t lie….Persian food is my favorite ethnic food. 🤫. So fresh and delicious!
Hi, I enjoyed your exploration of our culture. A few notes: yes a meat tenderizing mallet would have helped immensely (especially with the chewiness 😂 ) second, Ba-hay-mee-yun is the pronunciation. we generally eat cracked conch with hot sauce and ketchup, some people drizzle lime or lemon on it. it's peas and rice. Rice and peas is a different dish in a few other islands, most well known being Jamaica, where they use dark kidney beans. The word order of the dish is just cultural signifier but important. Your peas and rice looked fine, but may be missing a bit of the flavor. Variations of the dish add everything from salt pork to crab, to dry conch.
Gotta admit i kinda need go face the wall at the beginning and literally “ooch, it hurts” in 1:00 😂🤣 but it looks so crunch and yummy when all done. Wish i was somewhere close by, so you don’t have to eat them all! 😝
Contact me when you get to the northern pacific islands. Guam, CNMI, Palau, FSM. There are 40 Pacific island nations and territories. BTW I am growing "peas" Pigeon Pea
You don't need to cook the conch, by the matter of fact the more you cook it the harder it will get. You cook the rice and when it is done (not fully dry) take it off the fire, add the conch, mix it up and let it sit till it dries up. You can eat fresh conch right out of the shell, it is soft, which is the most important thing, the conch get to be fresh. And you need to take the hard skin off man.
That tempura looked a bit thick. The conch fritters are big in other places than the Bahamas too. Probably a part of why they call Key West the Conch Republic.
Peas n rice....and we use a Mallot aka "conch bruiser"...the conch was too big...shoulda chop it smaller....like mince... You was almost making crack conch! Not the same...at all You seriously couldn't find no lime juice? and it's Ba - hame- y- an. Yes...I don't even know why they call pigeon peas... Basmati??? Never!!!. We use parboiled or jasmine rice. But the rice looked pretty good actually...... pretty impressed. Please know that you flucked up our conch! Everyone watching....that is NOT how we do conch fritters.....but he tried. I give him credit for trying! The rice was not bad looking....so... Just sayin!
@@GatorAidMedical I thought Jamie’s asked if we would eat this on his thumbnail but I think he changed thumbnail Sorry my comment was in fun and not meant to be rude
This is not shade at all, I've never cooked "unwashed" rice, please can anyone who has made the same dish with washed and unwashed rice tell me if there is a big difference? Thanks
Conch. NO thanks. The recipe looks good, but I don't like it. Tried it in St. John USVI at a little restaurant, and although it was well prepared, it's not for me. It's a frickin' snail.
Thumbs down for the pointless blocking music. Please, please, please lose the music. It's a major headache trigger for many migraineurs and makes it hell to discern speech for autistics and people with hearing loss. PLEASE STOP! You delivery is part of the fun of this channel, but with the unnecessary blocking music, you're forcing many of us to turn off the audio completely and rely solely on captioning. Non-migrainers, non-autistics, and people with average hearing will not notice the absence of background noise if it's not there. Why hurt people if you don't have to? Why alienate big chunks of your audience if you don't have to?
There has been music in every single one of my videos and I believe you’re the only one who’s complained. I’m sorry if you have hearing problems and migraines..that sucks. My intention is not to cause harm but rather an artistic choice. I hope you continue to watch the videos, but if not, I understand.
I can’t imagine every TH-camr is going to turn off background music in their videos to accommodate what should be handled with mute and closed captions turned on.
Hi chef I'm BAHAMIAN 🇧🇸🇧🇸🇧🇸🇧🇸 BEAT THE CONCH MORE YOULL HAVE A TENDER MELT IN YOUR MOUTH EXPERIENCE. U NEED AN IRON TENDERIZER FOR THAT. NEXT JUST AN EGG WIT SEASONING OF UR CHOICE THEN PLAIN OLD FLOUR AND DROP IN HOT OIL FOR ABOUT 1 AND 1/2 MINUTES. BUT I LOVE THAT U FEATURED MY COUNTRIES CUISINE THANK YOU‼️ THE RICE LOOKED GREAT LITTLE MORE PRACTICE AND YOU'LL PERFECT IT‼️🇧🇸🇧🇸🇧🇸🇧🇸🇧🇸 APPRECIATE YOU🥰
So cool, your feedback a person from the region. Thx for sharing :)
Country’s*
This just plain wrong. Sad man sad.
We make a very similar rice in Puerto Rico. “Arroz con Gandules” (rice with pigeon peas) It’s a staple for celebrations, usually covered with a banana leaf while cooking. I’m sure you can find it in New York :D
1 tsp. of garlic powder…more like 5 tablespoons!! 😂 thanks for making me laugh today!
Looks great! When tenderizing protein w/ a meat tenderizer or rolling pin, you can place the protein in a ziplock bag or even lay a piece of good quality plastic wrap on top. That way you keep the tenderizer clean (unless you're using the pointed part of the tenderizer which will break the plastic). It also doubles to keep any juices from splattering all over the place.
I always enjoy the comments with these videos. It's so wonderful to read about other people's experiences and suggestions. It's just such a great platform for people come together and share and learn things about different cultures. Of course I love the videos too! 😊
Nice! Of course, any sea food that is deep batter fried would be good. Survivorman ate one of these raw, on a Caribbean Island as a "shipwrecked guy", but said only the pure white parts, so he trimmed it. You did the whole enchilada which is good. Like an abalone it needs to be tenderized; go to the hardware store and get a nice hammer, cheaper that and chef's meat mallet. Also putting plastic wrap over it would isolate the blunt instrument from the fish product. The rice and pigeon feed looked good too!
Put the conch in a baggy and use a hammer the put in milk for 30 minutes. Dip in flour mixed with bread crumbs then fry
I had conch fritters in the Bahamas and the dipping sauce was a mix of mayo, ketchup, and hot sauce.
I love conch!!! My pet bunnies always thump along with me when I tenderize it, lol.
Your videos never fail to put a smile on my face and make me laugh ☺️
We don't call it rice & peas, we call it peas n rice. The conch was prep wrong but it was a good try. All in all not bad for a first try
It's rice 'n' peas in every carribean restaurant in the UK
@@annother3350 rice and peas isn’t Bahamian…it’s a whole different dish from a whole different island
Do you have a link to a good video or recipe blog about how to make it better?
I’m from Barbados and I’m very excited to see what dish you choose to make.
1:18 LOL
Wine bottles work great to tenderize meat, etc. Nice and heavy on the bottom & the neck works great as a handle. Washes easily too 😉
Yeah, we're on B. Haha i gasped when you poured the lime essence in. I've never thought of making that. Doesn't look too bad. I give you 5 stars for prefectly golden brown.
Happy New Year! I’ve been binging on your videos. For someone that didn’t really know how to cook, you’ve mastered some impressive dishes. Thinking of buying some yeast and making bread or something. That is terrifying to me for some reason. Keep up the good work.
You are on to something here. Very entertaining.
I hope you’ll make Gourmet Sabzi when it comes to Iranian/Persian food. I’m Italian American, but I can’t lie….Persian food is my favorite ethnic food. 🤫. So fresh and delicious!
"Can you hear me?" LOL
This was awesome!
in the Bahamas it is peas n rice only Jamaicans do rice n peas
I’m going to take you out for Cracked Conch in TCI in 2 weeks!!!!! You will love it!!!!!
Hi, I enjoyed your exploration of our culture. A few notes: yes a meat tenderizing mallet would have helped immensely (especially with the chewiness 😂 )
second, Ba-hay-mee-yun is the pronunciation. we generally eat cracked conch with hot sauce and ketchup, some people drizzle lime or lemon on it.
it's peas and rice. Rice and peas is a different dish in a few other islands, most well known being Jamaica, where they use dark kidney beans.
The word order of the dish is just cultural signifier but important. Your peas and rice looked fine, but may be missing a bit of the flavor. Variations of the dish add everything from salt pork to crab, to dry conch.
Gotta admit i kinda need go face the wall at the beginning and literally “ooch, it hurts” in 1:00 😂🤣 but it looks so crunch and yummy when all done. Wish i was somewhere close by, so you don’t have to eat them all! 😝
jc has in here cook book on season 1 with American lobster dish looks good
Why didn't he peel off the outer layer of the conch, that layer is like a tough film.
Bahamians don't really eat them in nuggets. Good effort! Love the videos.
Meat Hammer. That’s the name of your metal band.
It needs some green? Herbs or parsley or chopped spring onions?
Coriander/Cilantro perhaps?
Peas rehydrate, onion, coconut milk, water, rice and chili.
well done little one. mwah!
Critters! 😂😂😂🥰
It's peas and rice
Contact me when you get to the northern pacific islands. Guam, CNMI, Palau, FSM. There are 40 Pacific island nations and territories. BTW I am growing "peas" Pigeon Pea
Ketchup in the mayo
Hi, what happened to countries that start with A?
I made them all! th-cam.com/play/PLnBJiJ3X1GSaF8fVMXQtkUEfgBANgkHMr.html
@@antichef my apologies! I did not check the playlist. Now i need to binge watch. Thanks!
Wow dude you made that so much harder than it needed to be. But looks delicious
You don't need to cook the conch, by the matter of fact the more you cook it the harder it will get. You cook the rice and when it is done (not fully dry) take it off the fire, add the conch, mix it up and let it sit till it dries up. You can eat fresh conch right out of the shell, it is soft, which is the most important thing, the conch get to be fresh.
And you need to take the hard skin off man.
That tempura looked a bit thick. The conch fritters are big in other places than the Bahamas too. Probably a part of why they call Key West the Conch Republic.
Peas n rice....and we use a Mallot aka "conch bruiser"...the conch was too big...shoulda chop it smaller....like mince...
You was almost making crack conch! Not the same...at all
You seriously couldn't find no lime juice?
and it's Ba - hame- y- an.
Yes...I don't even know why they call pigeon peas...
Basmati??? Never!!!. We use parboiled or jasmine rice.
But the rice looked pretty good actually...... pretty impressed.
Please know that you flucked up our conch!
Everyone watching....that is NOT how we do conch fritters.....but he tried. I give him credit for trying!
The rice was not bad looking....so...
Just sayin!
I think you choose a bery hard dish to begin with. You have to know what you are doing to make cracked conch.
Conches... Not sure whether those are edible, but it's nice to watch your cooking as always.
U Makin n E sense🤔
@@pacararahming1991 oh the irony
In Puert Rico we make conch (carrucho) in a fresh cold salad. Google 'Ensalada de Carrucho'.😊
jamie cracked conch and he don't care...jamie cracked conch...
Yeah no thanks lol
Liked the rice though
No one asked Jeri-ellen
@@GatorAidMedical I thought Jamie’s asked if we would eat this on his thumbnail but I think he changed thumbnail Sorry my comment was in fun and not meant to be rude
@@GatorAidMedical Jamie always gets a thumbs up with me
@@CookingWithNeighbors ohh sorry, I was just sticking up for him haha. I thought it was a good recipe and looked true to what I've had in nassau
Well, I honestly don't think that's any of your bus..! Oh. It's seafood. Never mind...
This is not shade at all, I've never cooked "unwashed" rice, please can anyone who has made the same dish with washed and unwashed rice tell me if there is a big difference? Thanks
Wait... unwashed rice ?
Yep, we don't wash it. It's good!
No no not rice and peas. Peas and rice. Lol as much as i hate to say it bahamian say peas and rice Jamaican says rice and peas
You don’t wash your rice? 😮
Conch. NO thanks. The recipe looks good, but I don't like it. Tried it in St. John USVI at a little restaurant, and although it was well prepared, it's not for me. It's a frickin' snail.
It's a delicious snail. We in the Bahamas prepare it like at least 10 different ways!
Bro don’t do my country like that our crack conch and rice don’t look like that that look like jail food
Not even close
Thumbs down for the pointless blocking music. Please, please, please lose the music. It's a major headache trigger for many migraineurs and makes it hell to discern speech for autistics and people with hearing loss. PLEASE STOP! You delivery is part of the fun of this channel, but with the unnecessary blocking music, you're forcing many of us to turn off the audio completely and rely solely on captioning. Non-migrainers, non-autistics, and people with average hearing will not notice the absence of background noise if it's not there. Why hurt people if you don't have to? Why alienate big chunks of your audience if you don't have to?
There has been music in every single one of my videos and I believe you’re the only one who’s complained. I’m sorry if you have hearing problems and migraines..that sucks. My intention is not to cause harm but rather an artistic choice. I hope you continue to watch the videos, but if not, I understand.
@@antichef Wow. Great values. I'm starting to understand why Child hated people ripping off her work.
Wow Kell aren’t you a Negative Nancy! Lol
I can’t imagine every TH-camr is going to turn off background music in their videos to accommodate what should be handled with mute and closed captions turned on.
@@colleenloffredo7895 guess she has a headache!! ;D