On Fri, 18 Jul 2008 21:20:44 +0100, Bruce > wrote:

>Corey Richardson `S> wrote:
>
>>On Fri, 18 Jul 2008 08:56:00 -0500, Sqwertz >
>>wrote:
>>
>>>Corey Richardson wrote:
>>>> The UK Subway Reggae Reggae Sub is advertised on TV as coming with spicy
>>>> *hot* Reggae Reggae BBG/Jerk sauce. But, strangely, on TV, the person
>>>> ordering declines Jalapeño peppers as if they're the work of the devil
>>>> himself!
>>>>
>>>> Surely someone who orders a Reggae Reggae BBG/Jerk sauce Sub would be a
>>>> chili head and *want* Jalapeño peppers?
>>>>
>>>> Or am I missing something...
>>>
>>>You're missing something. They don't use jalapenos in Jamaica, mon.
>>>Especially not the pickled crap they serve at restaurants and on
>>>nachos (or "nachoes" in honor of Jerry).
>>
>>I'm sure Jamaicans don't have Subway Subs!
>
>
>You're missing something, again. Jamaicans *do* have Subway subs.
>There are three Subway outlets in Kingston, Jamaica.
>
>I would not be surprised if the 'UK Subway Reggae Reggae Sub'
>originated in one of those outlets. However, it is not included in
>their current menu which can be found he
>
>http://tinyurl.com/649vze
>
>Jamaican recipes would normally use Scotch Bonnet peppers to add heat.
>Jalapeno chillies are a reasonable substitute, albeit a comparatively
>mild one, that is already routinely available in UK Subway outlets.
>That probably explains their inclusion.
>
>The basis for genuine Jamaican jerk seasoning is allspice, or the
>dried fruit of the Jamaican pimento plant. The pimento plant is
>uniquely Jamaican - it is hardly grown anywhere else. Don't confuse
>it with the Cherry Pepper, also called pimento, or pimiento, which is
>often used to stuff olives and is a long way down the scale of heat!
>
>The correct, traditional Jamaican way to season meat, originally pork
>but now including chicken, pork and beef, is to smoke the meat over a
>fire made with the wood of the allspice plants. In my opinion, the
>best jerk is still made this way.
>
>However, the flavour can also be obtained by rubbing dry allspice into
>the meat, and this is now the more common method. The meat is slow
>cooked over charcoal (sometimes with chipped allspice wood added) in
>an oil drum that is split in two longitudinally and placed on its side
>on a stand. The lower half of the oil drum contains the charcoal and
>carries a grill frame, the upper half acting as a lid.
>
>The spice applied can either be 100% allspice (my favourite) or can
>include a mix of other spices such as cloves, cinnamon, nutmeg and
>garlic. In my opinion, there is no need to adulterate the original
>recipe as the complex flavours of allspice (which give it its name)
>are more then enough, and already include strong hints of the other
>named spices in any case.
>
>More recently, fast food has been a strong trend in Jamaica, and the
>slow speed of more traditional forms of jerk cuisine is a hindrance.
>So a faster method has been developed using a jerk marinade, which is
>smothered onto the meat before cooking over charcoal or in a
>commercial oven. Jamaican branches of KFC offer jerk chicken made
>this way. Much of the UK's "Jamaican jerk chicken" is also made the
>same way, and although I am a fan of the more traditional methods, I
>have to admit that jerk chicken made with a marinade tastes superb.
>
>Real Jamaican jerk seasoning can be purchased in shops that serve the
>Jamaican expatriate community. I buy my Jamaican spices (and some
>particularly delicious cooked chicken) in Harlesden, London, and eat
>in Jamaican cafes in both Harlesden and Shepherd's Bush.

Wow! Subway gets everywhere.

Thanks for an excellent reply.