Luncccccch...Postponed! Pot Tun' Down

From the Chowology thread...I feel to eat a chow chow and nothing else.  but I doh have any ingredients fuh ah chow-chow here.  so I will wait until tomorrow to eat.

I will go to shows later and scope out what deh have I can use fuh ah chow-chow.  when I find it I will set it up fuh lunch tomorrow and eat den

Fortinos will have mangos fuh sure...and I will get hot peppers from the chinese.  oh guuuuuuuude.  look troublehere
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maybe I even find some pomme si'tay :-[ :-[ :-[ :-[

What's chow chow?

Chinny Chin Chin is the right person to arks dat question :-[ :-[ :-[ :-[

anyhow its simple full green fruit getting ready to ripe we slice up and dress with seasonings..primarily pepper and salt...but now has evolved into 'Chowology'  which means chow-chow has been expanded into what I don't know.

the last time I was in Trinidad I saw foods I used to know as simple food developed into all manner of new forms.  so I hesitate to speak on chow-chow now more tna I used to know it.

I will get some mangos and make a simple chow tomorrow with pepper and sal'...maybe even puree' it and and expand the base of seasonings,  and eat it with lettuce leaves

pumpkin and roti

Chow is overrated : Guyanese do that salt and pepper with turning Mango all de time!

we eve rub floury Tamarinds together.

[quote author=ketchim link=topic=102876.msg680419#msg680419 date=1456248006]
Chow is overrated : Guyanese do that salt and pepper with turning Mango all de time!

we eve rub floury Tamarinds together.
[/quote]

yes we used to use fully ripe 'tambrand' too.  'tambrand' imparts its own special flavour to a chow-chow.  the sweet and sour taste is amazing and sharpens up the general apetitie.  in that way it has a fresh kushela effect. 

there is nutten that makes me eat more,  stuff!  than a fresh kushla.  kushela is not good fuh me :-[ :-[ :-[ :-[

Try Guyana Achar ! 

trini kuchella is too watered down

I doh mind trying BG achar but Titty kushela was fine the last time I ate it. 

but I like my kushela/kuchela fresh  not more than a day or 3 after make. 3 days is fresh fuh me.

Its all in the "mangroil"    :-[