Trinibago Food

Contact Me

If you want to contact me for requests or to share a recipe or just to talk, email me at Trinibagofood@gmail.com.

FAQs

Q: The recipe says I need [insert item] do I really need that or can I substitute [insert item]?
A: Of course you can substitute whatever! To me a recipe isn't so much a set in stone edict, but a framework. Everyone has different tastes, so you substitute your favorite ingredients. For example, when I make Spaghetti I always put carrot and broccoli because I love carrots and broccoli. But when my mom eats spaghetti, she just wants meat and sauce because that's what she likes.

Q: The recipe says to use Fresh herbs. Can I use dried or powered herbs instead?
A: Yes. But the flavors will not be a strong.

Q: Can I only use the green seasoning on these recipes, or can I use it anywhere else?
A: You can use it ANYWHERE else. I use it on every piece of meat pretty much. BBQ, burgers, anything with meat.


Q: When browning the meat for Stewed Chicken, do you use white or brown sugar?
A: You can use either, I generally use white because that's what I have in my kitchen and how my dad and granny taught me. But brown does the job and tastes the same.

Q: Do you use whole chicken (bones and all) or cut up pieces?
A: Traditionally you use a whole chicken that you have cut up yourself, but cutting up a chicken makes me sick to the stomach and I don't really like bones in my food anyway, so I use boneless chicken breast. But you can use whatever suits your preference. A lot of people don't like breast meat, and might only want to use dark meat. That's fine.

Any other questions, email me @: Trinibagofood@gmail.com.