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Food

Pests: What Are You Going To Do?

We all have had them at one time or another, in small numbers or large. Some that fly, some that run, and yet others that stand still and look at you as if you're disturbing them. Today, we will examine some of the common ones: rats, mice, cockroaches and flies. One of the most revolting... Read More

Herman 'Porkie' Billings
It could be argued that the topic of pork generates more discussion than any other meat on the Rock and pork eaters will not shy away from telling you of their love of the pig from the nose to the tail, with the squeal the only thing left to be had. Consequently the 'Porkman' is always...... Read More

Ralph goes Mocha-loca
Jamaica's capital city has come along way since businessman Patrick Sibblies opened the Coffee Mill on Barbados Avenue, circa 1999, and ventured overseas, moving the business to China in 2006. Based on the amount of coffee locations in the Corporate Area it might be reasonable to deduce...... Read More

On The Menu - Knowing Your Salmon
If you want an easy, but fancy main dish, it doesn't get much better than roasted salmon fillets. Be it a midweek date night, an al fresco meal with friends, or dinner with the in-laws — salmon will rise to any occasion. Thursday Food, with the...... Read More

Take A Bite Of The Big Apple

Thursday, January, 14 2021    

When I think of hard ciders a few words come to mind: Refreshing, healthful and light, and naturally, gluten-free! Simply put, cider is an alcoholic beverage made from the fermented juice of apples. The word “hard” is used for the alcoholic version and they make a great... Read More

VIDEO: Ham Remix!

Thursday, January, 7 2021    

The Christmas season is all but over, and most of our households now battle the perennial question: What to do with the leftover ham? Read More

How To Cook The Perfect Steak

Thursday, January, 7 2021    

Whether your preference is a butter-soft fillet steak, flavour-packed sirloin or a thriftier cut like bavette, rump or onglet, quick cooking and constant attention should be paid when doing your beef. With only a few minutes' leeway between rare and well-done, timing is key. ... Read More

Indian Jerk & Curry Restaurant & Lounge — A Village Of Its Own

Thursday, January, 7 2021    

One patron called it “a village of its own” whilst admiring the various seating areas framed by flora and fauna and unique rustic accents. Another was effusive in praise for attorney-at-law Michael Erskine and his media and marketing professional son,... Read More

Happy New Year from Fromage Brasserie

Thursday, December, 31 2020    

Fromage Brasserie principal Lisa-Gaye Chin is holding nothing back as she readies to usher in 2021. Thursday Food advises its readers to follow suit. Read More

Thursday Food Eat-Out Pick: District 5

Thursday, December, 31 2020    

Reservations are a must:Tel#: 876-968-6222District 5 @ The R Hotel2 Renfrew RoadOpening Hours:Kitchen: 7:00 am - 9:00 pm (weekly)Bar: 1:00 pm - 9:00 pm (weekly) *Times are subject to change due to curfew restrictions Read More

On the Menu @ Butcher Block

Thursday, December, 31 2020    

Pan-Seared Ribeye with Herb Butter Read More

Christmas with a Twist!

Thursday, December, 24 2020    

Grace Jerk teamed up with UK based, vegan chef Gaz Oakley, better known as Avant Garde Vegan to create a Vegan Christmas dish with a Twist! Read More

On the Menu @ Butcher Block

Thursday, December, 24 2020    

Still contemplating what to serve tomorrow Christmas Day? Thursday Food shares four recipes from Master Crafter Gregory Burrowes guaranteed to elicit wide smiles and spice up your festive spread: Roast Beef, Christmas Baked Salmon, Brown Sugar Garlic Butter Pork Roast, and... Read More

Let The Baking Begin... Aldane Taylor

Thursday, December, 24 2020    

For baking enthusiast Aldane Taylor, who has been honing his skills from high school some 13 years ago, and who baked his first Christmas cake nine years ago, his must-have ingredient is JF Mills All-Purpose Flour and his most challenging aspect of Christmas cake baking is the creaming... Read More

Let The Baking Begin... Zelecia Smith

Thursday, December, 24 2020    

Zelecia Smith's mother's sweet tooth and her father's entrepreneurial spirit played a key role in her baking journey, which commenced in 2016 but has not been without its share of challenges. Consistency has been one, she tells Thursday Food, due to constant experimenting when she just... Read More



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