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gfweb

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    Dining in Turks and Caicos

    in Caribbean, USVI & West Indies: Dining

    Posted

    On 2/1/2026 at 8:15 AM, liamsaunt said:


    Warmer than at home 😀. It was 83 yesterday. The water is too cold for me to swim in, but I fully admit to being a wimp. I rarely get into the water in the winter, no matter the location.  There were many other, hardier people swimming in the ocean yesterday. A “cold” front is moving in for the next day or so which is supposed to bring brisk winds and dangerous boating conditions.  
     

    We moved over to the house yesterday. The road was actually in fairly good island condition until the very end. The directions we were given were terrible, so we ended up on a scenic tour of the area. There seems to be lots of new construction, as well as many properties for sale. Interesting.  The house is in the Chalk Sound area, which is a more remote part of the island. The sound itself is protected National Park. You can swim or kayak in it, but there’s no motorized boating allowed. 
     

    View from the house. The pool is supposedly heated, so I might try and go swimming later. Results doubtful 😂

     

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    There’s a private access to the water below the house, with kayaks to use. We will not be kayaking. I always end up going in circles.

     

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    The kitchen

     

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    Welcome basket from our on island host, filled with the junkiest junk food ever.  If my niece and nephew were here they would be thrilled! I have found that junk food, especially chips, is actually one of the most expensive things to buy on an island, so it’s a nice gesture. I am saving my junk food ration for conch fritters though.

     

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    As an aside, we went grocery shopping before coming to the house, and I was pleasantly surprised by the variety and cost of the food. It was more than at home, but not even close to the grocery prices we pay on St. John. They had a wide variety of organic food, lots of fruits and vegetables in good condition, and a large bakery selection. I did not check out the meat or frozen sections, but overall it was a very good experience.

     

    By the time we were all settled at the house it was getting dark, so we went to the closest restaurant to the house for dinner, Las Brisas. I did not take pictures of the restaurant because it was dark, but we will probably go back for lunch at some point.  It’s an open air waterfront restaurant, with a pool that guests can swim in if they want to.  I think there are tables on the beach that are open at lunch, but it was too dark to tell.    We had a dining companion

     

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    The menu is massive.

     

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    We shared some conch fritters. They were really good, jammed with conch.  
     

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    The fish of the day was snapper or grouper. I saw the snapper going out to other tables and it looked really good, but I wanted shrimp since I cannot eat them at home.  Blackened shrimp with peas and rice and vegetables 

     

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    Husband had a grilled lobster with peas and rice and salad

     

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    No dessert.

     

    Looks good.

    Funny how a detail can spoil things.  I hate being served on plastic and those plastic sauce cups bother the hell out of me.

    • Like 2
    • Sad 1

    Range hood for a 36-inch Bluestar all gas

    in Kitchen Consumer

    Posted · Edited by gfweb (log)

    1 hour ago, paulraphael said:

     

    What about grease coating the blower housing and the blower itself? This is where I've seen videos of the cleaning process and felt like the whole idea was problematic. 

     

    There's two blowers, one is only used when turned on "high".  The all-the-time blower has no visible grease. The high speed blower, which isn't used as much, has a few greasy blades, just a few.  They've not been cleaned, or even looked-at, for about 10 yrs. The housing has the same greasy film that I ignore on the inside of the hood. 

     

    So for ten years of  use 5 or so days a week there isn't much to clean

     

    ETA I just checked the specs on my hood  its a B200 MSL Magic Lung ...which is 900 cfm

    New Year's Cooking 2025/2026

    in Cooking

    Posted

    2 hours ago, TdeV said:

     

    I'm intrigued. Could you provide instructions for this Butter-poached (SV) pimenton shrimp please?

     

    🙂

    132F x 30-40 min. Shrimps are ziploc bagged with enough melted butter to cover them, a tsp or 2 of sherry vinegar (don't leave this out) and half a tsp of sweet pimenton. Served on toasted baguette.

    • Like 5
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    • Delicious 2

    Hori

    in New York: Dining

    Posted

    Ouch. Bad marketing advice, I think.  I'm on the edge of being offended.

    Although you can get away with this stuff in NYC perhaps.

    Maybe consider it to be a club?

    • Like 1
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