Brixton chitter chatter and news and updates (Feb-Aug 2011)

[editor]

I've not noticed the Ultimate Jerk Centre on Coldharbour Lane before - has it been there long? Fantastic name!

It's always very busy.

 

[TruXta]

Hands up, I don't know Caribbean cuisine all that well, so where should I go to be inducted into its most splendid mysteries? I've been tempted by Veranda, but would maybe like to try one of the less expensive venues first.

e2a and what to try? I've had some stuff (jerks, goat curry etc), but there's loads I've not tried. Ackee and saltfish?

 

[ajdown]

You could always get some Reggae Reggae sauce in Iceland and make your own...

 

[TruXta]

You could always get some Reggae Reggae sauce in Iceland and make your own...

Not a huge fan of Reggae Reggae, plus I know fuck all about making proper Caribbean food.

 

[Greebo]

I've had some stuff (jerks, goat curry etc), but there's loads I've not tried. Ackee and saltfish?

Excuse me, that's "curry goat", never goat curry. The latter will cause offence and the former won't.

 

[TruXta]

Excuse me, that's "curry goat", never goat curry. The latter will cause offence and the former won't.

See, this is what I'm talking about.

 

[Kanda]

Excuse me, that's "curry goat", never goat curry. The latter will cause offence and the former won't.

Why does it even matter???

 

[Orang Utan]

i doubt you can cause offence by inverting two words. Would you cause offence by going into a cafe and asking for soup tomato?

 

[ericjarvis]

Not a huge fan of Reggae Reggae, plus I know fuck all about making proper Caribbean food.

Jerk chicken/pork is relatively easy. Take bits of chicken/pork. Make up marinade. For this you need, as a beginner, some form of pre prepared jerk seasoning. The Walkerswood jars are a good one to start from. Add a little extra oil to it (any relatively flavourless cooking oil is fine). Carefully (I cannot stress this word enough), CAREFULLY and finely chop a load of bonnet peppers (at least 2 per piece of chicken/pork). Add to the marinade. GO AND WASH YOUR HANDS THOROUGHLY because bonnet peppers are vicious. Then depending on your tastes add some allspice to make the marinade richer, or lemongrass to make it sharper. Cover the chicken/pork pieces in the marinade and leave in the fridge for 24 to 30 hours. It can take up to a complete day for the bonnet pepper taste to soak all the way through the meat.

Fry. Serve with rice cooked with gunga peas (ordinary peas will do but they need to be added just a couple of minutes before the rice is cooked).

Of course, to do it properly, you actually need to barbecue it slowly, adding lots of marinade as it cooks.

 

[TruXta]

i doubt you can cause offence by inverting two words. Would you cause offence by going into a cafe and asking for soup tomato?

You would if it were my caff. Soup tomato....

 

[TruXta]

Jerk chicken/pork is relatively easy. Take bits of chicken/pork. Make up marinade. For this you need, as a beginner, some form of pre prepared jerk seasoning. The Walkerswood jars are a good one to start from. Add a little extra oil to it (any relatively flavourless cooking oil is fine). Carefully (I cannot stress this word enough), CAREFULLY and finely chop a load of bonnet peppers (at least 2 per piece of chicken/pork). Add to the marinade. GO AND WASH YOUR HANDS THOROUGHLY because bonnet peppers are vicious. Then depending on your tastes add some allspice to make the marinade richer, or lemongrass to make it sharper. Cover the chicken/pork pieces in the marinade and leave in the fridge for 24 to 30 hours. It can take up to a complete day for the bonnet pepper taste to soak all the way through the meat.

Fry. Serve with rice cooked with gunga peas (ordinary peas will do but they need to be added just a couple of minutes before the rice is cooked).

Of course, to do it properly, you actually need to barbecue it slowly, adding lots of marinade as it cooks.

Cheers, that sounds easy and nom. Might try it one of these days.

 

[Greebo]

Why does it even matter???

Because you might want to eat there more than once?

 

[Orang Utan]

Because you might want to eat there more than once?

are you seriously suggesting that you can get barred from a jerk shop for asking for goat curry?

 

[editor]

Quite a few urbanites were in attendance - photo feature coming up soon!

Photos now online: http://www.urban75.org/blog/herne-hill-velodrome-cycling-film-night-photos/

 

[Kanda]

Because you might want to eat there more than once?

That doesn't explain why it might be offensive...

 

[editor]

They're doing some digging up on the site of the old Texaco garage on Coldharbour Lane.

 

[ViolentPanda]

Why does it even matter???

From what I was taught by my mate's mum (who introduced me to jerk pork aged 9), curried goat is goat (or mutton!) marinated in herbs and spices, and then braised in a small amount of liquid or it's own juices, whereas a goat curry is goat meat cooked in a curry sauce.

 

[ViolentPanda]

i doubt you can cause offence by inverting two words. Would you cause offence by going into a cafe and asking for soup tomato?

You may have your doubts.

My ear tells a different story.

 

[Orang Utan]

I will try it and see what happens

 

[ViolentPanda]

are you seriously suggesting that you can get barred from a jerk shop for asking for goat curry?

Nearly happened to Hugh Fuckwit-Shittyballs when he went into a West Indian caff in Handsworth and ordered "goat curry", tbf.

 

[ViolentPanda]

I will try it and see what happens

If you're lucky eyes will get rolled and teeth sucked at you. If you're not...

well, tell me which shop you're going to, before you go, so that I can avoid eating there for a while (for however I estimate it would take them to season and sell off your corpse, anyway).

Also, I can keep an eye out for the "limited edition jerk ape" sign in the window!

 

[OpalFruit]

Serve with rice cooked with gunga peas (ordinary peas will do but they need to be added just a couple of minutes before the rice is cooked).
.

Rice'n'peas: (subject to everyone's grandmother's variations)
Put your rice in a big pot with:
a finely chopped onion, a little bunch of thyme, a chopped garlic clove, a big chunk of creamed coconut, salt and pepper, and a can of gungo peas or red kidney beans. You could also add a pig tail or some bacon rind for flavour, and water. Some people put a scotch bonnet on top before cooking. Boil, stirring a little occasionally, until all water absorbed. Use the soak-up method of twice the volume of water to rice. Remove pig tail / rind / pepper before serving if used.

 

[TruXta]

Mmmm!

 

[ericjarvis]

Rice'n'peas: (subject to everyone's grandmother's variations)
Put your rice in a big pot with:
a finely chopped onion, a little bunch of thyme, a chopped garlic clove, a big chunk of creamed coconut, salt and pepper, and a can of gungo peas or red kidney beans. You could also add a pig tail or some bacon rind for flavour, and water. Some people put a scotch bonnet on top before cooking. Boil, stirring a little occasionally, until all water absorbed. Use the soak-up method of twice the volume of water to rice. Remove pig tail / rind / pepper before serving if used.

Noted to copy later this week.

 

[OpalFruit]

And don't use ordinary green peas - that will definately result in kissed teeth

 

[leanderman]

My perception is that it's about the same but reported more. It rarely used to make the BBC.

On Saturday, the Daily Mail described Stockwell as a 'notorious South London enclave' and, in a second feature piece, said Brixton was in as bad a state as in 1981, especially in terms of violent crime.

The sad incident in Marcus Garvey Way will feed these prejudices.

 

[Mrs Magpie]

On Saturday, the Daily Mail described Stockwell as a 'notorious South London enclave' and, in a second feature piece, said Brixton was in as bad a state as in 1981, especially in terms of violent crime.

The sad incident in Marcus Garvey Way will feed these prejudices.

The Mail did a really dreadful feature in 1981 on where I lived in Brixton. It was called 'Estate of Fear' and my granny was really frightened by it. It said no law-abiding resident went out after 6pm

 

[Minnie_the_Minx]

The Mail did a really dreadful feature in 1981 on where I lived in Brixton. It was called 'Estate of Fear' and my granny was really frightened by it. It said no law-abiding resident went out after 6pm

May be they were scared of bumping into you on a dark night?

















*ducks*

 

[editor]

FFS:

A father-of four-gunned down and left for dead in the street could have been killed for jumping a queue at a McDonald’s burger bar.

Raymond Mitchell, 34, from Thornton Heath, was beaten, shot three times and pistol whipped, just yards from a branch of the 24 hour fast food restaurant in nearby Brixton Road.

Mr Mitchell, who went by the street name Brown, was living in Croydon under the assumed identity of Devon Scarlett.

Police believe Mr Mitchell was chased from McDonalds into the side-street before being shot in the buttocks, groin and liver by his assailants.

He was pistol-whipped and physically assaulted by his attackers before they left. He died hours later in hospital.

http://www.streathamguardian.co.uk/...Donald_s_queue_jump_row_have_sparked_murder_/

 

[nick h.]

He was a very argumentative chap, always looking for a scrap. He claimed he was proper gangsta but it seems like he met his match. If the police want to talk to his enemies they'll have a long list to work through.