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And we add turmeric (the yellow powder above) to Trinidadian curry, both for its subtle flavor and for color. Only when the curry has cooked down to a thick, gritty paste do you throw in the seasoned meat. You’ll notice some liquid in there, and you want to cook that down. If it’s too bland, just continue reducing the sauce. You can try adding coconut milk to round it out, and end up with a different version that’s still really, really good.

And now, before my husband changes his mind and decides to become secretive again about his recipe, here it is in all its glory.

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And for 2 girl's I met on a sex site and met in person for the 1st time at an hourly motel off the NJ turnpike, they actually did seem like the types of girls who'd "meet a random ass guy on a sex site and meet for the 1st time at an hourly motel off the NJ turnpike." 75% of the profiles are fake.

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Join our growing singles community in Trinidad and Tobago and Get Connected with free mail, forums, blogs, IM, and chat.Are you tired of the Trinidad and Tobago bar & club scene, coming home to an empty house, lonely tables-for-one at those romantic Trinidad and Tobago restaurants, disastrous blind dates set up by your matchmaking friends, Trinidad and Tobago local singles groups, singles events and meetings with no results??JOIN NOW » Trinidad and Tobago Women - Free Dating.Trinidadians of European ancestry are called "White" or "French Creole." There are a number of designations for those of black–white ancestry, including "Mixed," "Colored," "Brown," and "Red" among other terms.The term Creole, from the Spanish criollo , meaning "of local origin," refers to Blacks, Whites, and mixed individuals who are presumed to share significant elements of a common culture as well as biogenetic properties because most claim these designations do not represent "pure races." The term Creole thus tends to relegate non-Creoles like East Indians to a somewhat foreign status. The term "French Creole" refers to white families of long standing whether their surname is French-derived or not. Even more specifically, my husband Tom’s Trinidadian chicken curry. There are as many different versions of curry in Trinidad as there are individual cooks in those islands. Each one has his or her own method, and some guard their secrets so closely that they’ll season their meat the night before, far from prying eyes, and then feign a hearing impediment the next day, when asked for their recipe.

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