Post by: Bigkahuna808 on November 23, 2012, 09:25:32 PM
Tonites dinner:
Lasagna- bacon topped, extra sharp cheddar cheese, ricotta cheese, eggplant sliced extra thin instead Pfizer noodles, sauce of fresh herbs, tomatoes, sausage, wine and scotch bonnet peppers
Baked in a cast iron pot 400 degrees for an hour
(http://photos-d.ak.fbcdn.net/hphotos-ak-snc7/s720x720/291697_3826521032563_1375197624_n.jpg)
Post by: Heavies on November 24, 2012, 08:53:35 AM
Better eat that now, before they outlaw BACON! ;)
Post by: Inspector on November 24, 2012, 12:53:42 PM
Better eat that now, before they outlaw BACON! ;)DON"T SAY THAT!!!! Don't give our nanny government any ideas!!!! :rofl:
Post by: Bigkahuna808 on November 24, 2012, 01:43:11 PM
Post by: hnl.flyboy on November 24, 2012, 01:55:43 PM
Eh....they banned soda 16oz or larger in NYC....that's to far.
I should start a 2 liter coke black market...
Post by: wirecounter on November 28, 2012, 09:22:41 PM
Tonites dinner:
Lasagna- bacon topped, extra sharp cheddar cheese, ricotta cheese, eggplant sliced extra thin instead Pfizer noodles, sauce of fresh herbs, tomatoes, sausage, wine and scotch bonnet peppers
Baked in a cast iron pot 400 degrees for an hour
I like move to the Big Island!!! :D
Post by: new guy on November 29, 2012, 09:00:05 AM
Post by: Bigkahuna808 on November 29, 2012, 10:28:17 AM
I like move to the Big Island!!! :D
I live back on Oahu now
Post by: Bunker on November 29, 2012, 06:22:30 PM
Post by: new guy on November 29, 2012, 07:21:59 PM
Post by: TeamMidori on November 29, 2012, 07:45:50 PM
Only need some veggies, butter, flour, mushrooms, milk/cream
and peppercorns. Oh...salt and pepper.
Melt couple sticks of real butter in a pot and throw in about 1/2 bag of frozen veggies, about 1 Tbsp of peppercorns and a can of mushrooms n save the liquid.
Cook em for 5-6 minutes then throw in 1/2 cup of flour and stir til kinda smooth. Throw in 1t of salt, small kine pepper and ~1
Cup of milk or cream (I just used a can of condensed milk) and the mushroom liquid Lower the heat and keep stirring so no burn the cream sauce. Stir til smooth.
Throw in a bunch of shredded or chopped turkey or chicken leftovers. I put about 2-3 rice bowls full of turkey but can put more. Heat thru and pau.
Takes about 10-15 minutes to make. Super easy
Post by: oldfart on December 01, 2012, 10:21:59 AM
I had a chance to work with Titus Chan many years ago and he made fried rice. He said, "Make an omelet first".
Then just add everything else. Breakfast this morning was fried rice made with leftover this n' that.
Eggs
turkey tail
char siu
shrimp
white and brown rice
celery
round onion
green onion
peas
Harm ha (shrimp paste)
oyster sauce
shoyu
Post by: Jkeone808 on December 02, 2012, 12:17:52 AM
I am pretty much turkeyed out. So it was time for something different.
I had a chance to work with Titus Chan many years ago and he made fried rice. He said, "Make an omelet first".
Then just add everything else. Breakfast this morning was fried rice made with leftover this n' that.
Eggs
turkey tail
char siu
shrimp
white and brown rice
celery
round onion
green onion
peas
Harm ha (shrimp paste)
oyster sauce
shoyu
Man that looks good! So you put everything in the eggs and then just add the rice after?
Post by: oldfart on December 02, 2012, 06:39:42 AM
Man that looks good! So you put everything in the eggs and then just add the rice after?========================
Almost everything. If you have shrimp you need to add it at the correct time so it does not overcook and get rubbery.
Raw shrimp at the beginning of the omelet. Cooked shrimp at the end of the omelet. A techinque I use to color the rice is to save some raw egg mixture until after the rice is added. Then I make a hole, pour the egg in the hole and cover it with rice and press it down. Cover the pan on low heat and let the egg and rice get to know each other.
Then uncover and mix it up. Garnish with more green onions. dribble with more shoyu and/or oyster sauce for more flavor. I try not to add too much shoyu and oyster sauce in the mix to keep the salt level down. Gotta watch my blood pressure.
You have to remember that fried rice is a traditional way to take leftover stuff and make it into something wonderful that your family will enjoy. So ingredients will change depending on what is left in the fridge. Technique needs to be flexible to account for different types of ingredients. Some ingredients I have used in the past:
Kentucky fried chicken
Popeyes fried chicken
Costco rotis. chicken
frozen mixed veg.
teri beef
kalua pig
hot dog
portugese sausage
bratwurst
spam
bologna
turkey
bacon
bbq ribs
...use just about anything...waste nothing. See what is left in your fridge, and good luck to you.
Post by: oldfart on December 03, 2012, 08:50:49 PM
Tough to beat fresh local fish.
Post by: Kingkeoni on December 03, 2012, 09:41:05 PM
Nephew caught a nice kumu on Sunday. I steamed it chinese style with green onion, ginger, chinese parsley, shoyu, peanut oil, salt.
Tough to beat fresh local fish.
I wonder how Mildred Doi feels about it?
Post by: oldfart on December 03, 2012, 10:23:13 PM
I wonder how Mildred Doi feels about it?Ok..I give up. What am I missing?
ok never mind I see the joke. Very funny. :shaka:
Post by: Jkeone808 on December 05, 2012, 08:19:10 AM
========================
Almost everything. If you have shrimp you need to add it at the correct time so it does not overcook and get rubbery.
Raw shrimp at the beginning of the omelet. Cooked shrimp at the end of the omelet. A techinque I use to color the rice is to save some raw egg mixture until after the rice is added. Then I make a hole, pour the egg in the hole and cover it with rice and press it down. Cover the pan on low heat and let the egg and rice get to know each other.
Then uncover and mix it up. Garnish with more green onions. dribble with more shoyu and/or oyster sauce for more flavor. I try not to add too much shoyu and oyster sauce in the mix to keep the salt level down. Gotta watch my blood pressure.
You have to remember that fried rice is a traditional way to take leftover stuff and make it into something wonderful that your family will enjoy. So ingredients will change depending on what is left in the fridge. Technique needs to be flexible to account for different types of ingredients. Some ingredients I have used in the past:
Kentucky fried chicken
Popeyes fried chicken
Costco rotis. chicken
frozen mixed veg.
teri beef
kalua pig
hot dog
portugese sausage
bratwurst
spam
bologna
turkey
bacon
bbq ribs
...use just about anything...waste nothing. See what is left in your fridge, and good luck to you.
Awesome, thanks. My dad used to make the best fried rice when i was little, I'm a pretty good cook but mine never comes out as good as his. I'll try your method. :shaka:
Post by: oldfart on December 05, 2012, 10:05:38 AM
Awesome, thanks. My dad used to make the best fried rice when i was little, I'm a pretty good cook but mine never comes out as good as his. I'll try your method. :shaka:===============
I hope you are not allergic to shrimp sauce aka "harm ha". That seems to be the magic ingredient that gave my Mom's fried rice that special taste.
For the uninitiated, this is the stuff that makes giant blue-eyed flies bang up against your window screen. Potent stuff.
Post by: new guy on December 05, 2012, 02:55:30 PM
Post by: Kingkeoni on December 05, 2012, 03:03:52 PM
Ok..I give up. What am I missing?
ok never mind I see the joke. Very funny. :shaka:
I knew if I have you a little while, you'd get it. :thumbsup:
Post by: new guy on December 12, 2012, 06:22:22 PM
Post by: TeamSDSHawaii on December 12, 2012, 10:09:52 PM
Rice
Carrots
Cole Slaw.... True Potagee^^^ :shaka:
Post by: TeamMidori on December 12, 2012, 10:32:48 PM
One container lomi salmon
2 pkgs Philadelphia cream cheese
Drain the lomi salmon(save) and mix with the cream cheese. If too thick add some liquid, not too much or bumbye come watery.
Serve with crackers or chips or whatever.
Post by: TeamSDSHawaii on December 12, 2012, 10:39:32 PM
Easy dip
One container lomi salmon
2 pkgs Philadelphia cream cheese
Drain the lomi salmon(save) and mix with the cream cheese. If too thick add some liquid, not too much or bumbye come watery.
Serve with crackers or chips or whatever.
Heh heh... serving for New Years Eve.... :thumbsup:
Seeing as I mix half of my poke with my poi.... great combo!
Post by: 230RN on December 17, 2012, 09:43:23 PM
Egg with sprinkles of basil and oregano and a slice of american cheese.
Hiding under it are thin slices of Kielbasa, precooked about halfway before pouring egg over it. Each bite a surprise.
Nuke 6 minutes or until cheese starts getting browned.
Post by: oldfart on December 18, 2012, 09:07:57 AM
http://finance.yahoo.com/news/11-amazing-facts-about-the-mcdonald-s-mcrib-170212930.html (http://finance.yahoo.com/news/11-amazing-facts-about-the-mcdonald-s-mcrib-170212930.html)
==========================
The McRib is a product of "restructured meat technology."
Rene Arend came up with the idea and design of the McRib, but it's a professor from the University of Nebraska named Richard Mandigo who developed the "restructured meat product" that the McRib is actually made of.
According to an article from Chicago magazine, which cites a 1995 article by Mandigo, "restructured meat product" contains a mixture of tripe, heart, and scalded stomach, which is then mixed with salt and water to extract proteins from the muscle. The proteins bind all the pork trimmings together so that it can be re-molded into any specific shape — in this case, a fake slab of ribs.
=============================
Post by: 230RN on December 18, 2012, 02:54:27 PM
Ah, yes, and segmented musclature of dead cows glued together with meat glue to form a nice-looking steak...
Yum!
As I always say, "Protein is protein."
Terry, 230RN
REF (Meat Glue):
http://en.wikipedia.org/wiki/Transglutaminase (http://en.wikipedia.org/wiki/Transglutaminase)
Post by: macsak on December 18, 2012, 05:53:27 PM
that's what she said
Post by: 230RN on December 19, 2012, 06:47:47 AM
Post by: fstbckgt on December 25, 2012, 11:09:43 PM
(http://imageshack.us/a/img853/2203/img201212251358561661.jpg) (http://imageshack.us/photo/my-images/853/img201212251358561661.jpg/)
(http://imageshack.us/a/img5/2769/img20121225205400618.jpg) (http://imageshack.us/photo/my-images/5/img20121225205400618.jpg/)
(http://imageshack.us/a/img404/9269/img20121225205629763.jpg) (http://imageshack.us/photo/my-images/404/img20121225205629763.jpg/)
Brined for 12 hours
Seasoned with Rosemary, Thyme, Dried Sage, Salt, Garlic, pepper, parsley, bay leaves.
Garlic, onion, and rosemary pressed in
Salt pork and butter slid under the skin to keep it moist.
I filled the inside with carrots, onions, and celery. The veggies came out delicious, nice and crunchy.
Amazing results for my first try.
Post by: oldfart on December 26, 2012, 05:47:01 AM
maika`i
That's a beautiful turkey bro
Post by: new guy on December 26, 2012, 08:02:16 AM
Post by: Heavies on December 27, 2012, 09:29:34 AM
Post by: 230RN on December 29, 2012, 06:11:46 AM
Broil, bake, barbie, or bombard with 12cm radio waves to taste. I call it "Pollo Terrycado."
No pics, so I can't tempt you to try it by visual aids.
But if you can't trust me, whom can you trust, eh?
Terry, 230RN
Post by: SpeedTek on December 29, 2012, 09:41:58 AM
Doctor told me I'm a walking time bomb right now. But it sucks you can't just walk into any restaurant and order up something with no salt
They all look at you funny. And some of the healthy places have a lot of salt in the food. I'm too busy to prepare my own
Meals. Any suggestions?
Stuck in the doctors office now as I type this. Arrggghhh.
Post by: Kingkeoni on December 29, 2012, 01:23:58 PM
Due to a recent bout with high blood pressure. I need to find restaurants that have low salt foods. It sucks
Doctor told me I'm a walking time bomb right now. But it sucks you can't just walk into any restaurant and order up something with no salt
They all look at you funny. And some of the healthy places have a lot of salt in the food. I'm too busy to prepare my own
Meals. Any suggestions?
Stuck in the doctors office now as I type this. Arrggghhh.
Time for a new girlfriend.
One that cooks. :thumbsup:
Post by: TeamMidori on December 29, 2012, 01:24:03 PM
Post by: new guy on December 31, 2012, 08:02:55 AM
Post by: Heavies on December 31, 2012, 10:01:53 AM
Post by: hnl.flyboy on December 31, 2012, 02:39:47 PM
Take care of your self there SpeedTek!
+1 Take care, man
Post by: oldfart on January 08, 2013, 04:56:29 AM
Drink some apple cider vinegar for hbp.===================
Apple Cider vinegar and a small amount of Diet Coke helps to make it go down easier.
In other news, Here was dinner last night. I call it "Fili Cheese Steak"
It's a basic Philly Cheese steak recipe except I pile the meat-cheese-veggie mixture on a Filipino pan-de-sal.
Hence the "Fili Cheese Steak". I favor the extra large pan-de-sal from Valerios in Waipahu, but they ran out of the large ones so I settled for the little ones.
Post by: hnl.flyboy on January 08, 2013, 10:17:41 AM
In other news, Here was dinner last night. I call it "Fili Cheese Steak"
It's a basic Philly Cheese steak recipe except I pile the meat-cheese-veggie mixture on a Filipino pan-de-sal.
Hence the "Fili Cheese Steak". I favor the extra large pan-de-sal from Valerios in Waipahu, but they ran out of the large ones so I settled for the little ones.
Mmmmmm that looks amazing!
Post by: oldfart on July 16, 2013, 06:13:27 AM
The kalo is growing like crazy. Since then I have harvested leaves to make lau lau.
Yesterday I harvested more leaves and made beef luau stew. It was wonderful.
I have a seriously brown thumb so it is cool to make a great meal from stuff that grew in my yard.
Post by: Jl808 on July 16, 2013, 07:22:47 AM
Due to a recent bout with high blood pressure. I need to find restaurants that have low salt foods. It sucks
Doctor told me I'm a walking time bomb right now. But it sucks you can't just walk into any restaurant and order up something with no salt
They all look at you funny. And some of the healthy places have a lot of salt in the food. I'm too busy to prepare my own
Meals. Any suggestions?
Stuck in the doctors office now as I type this. Arrggghhh.
Take care, Dex. A friend of mine got the same warning from his doc. At age 40+, they call that condition "widow makers".
There's 2 things you have to do at this point...
1. eat healthier
2. exercise
The meds do help a bit but they are not long term and can get expensive.
My friend ended up eating lots of healthier food alternatives and doing some kind of exercise everyday but he ended up losing lots of weight and looks good now. Let me ask if he has any food and restaurant recommendations.
Post by: MuffinMan on July 16, 2013, 07:29:21 AM
(http://)
Post by: Kingkeoni on July 16, 2013, 08:27:50 AM
Nothing fancy...just Chocolate Mochi Muffins.
I love it.
MuffinMan posts pictures of muffins. :thumbsup:
That is awesome. :worship:
Post by: Jl808 on July 16, 2013, 12:57:11 PM
Post by: new guy on July 16, 2013, 11:00:28 PM
Post by: dirtylickins on July 17, 2013, 12:13:49 AM
Second this, but I truly hope 2aHawaii forum member, "BigHairyScrote," isn't getting any ideas...:oops: :rofl:
Also, anyone have a good salsa recipe they want to share??
Post by: Kingkeoni on July 17, 2013, 05:53:47 AM
Second this, but I truly hope 2aHawaii forum member, "BigHairyScrote," isn't getting any ideas
Hahahahahaha :rofl:
Post by: MuffinMan on July 17, 2013, 08:12:41 AM
Should have posted pictures of appetizers first.
Sweet & Spicy coconut shrimp with sweet chili dipping sauce.
(http://)
"BigHairyScrote," may post pictures of 'Rocky Mountain Oysters'? uh oh....
Post by: oldfart on July 17, 2013, 09:42:14 AM
I love it.================
MuffinMan posts pictures of muffins. :thumbsup:
That is awesome. :worship:
I like to eat muffins :P
Post by: oldfart on February 01, 2014, 07:24:38 AM
Venison Chipotle Chili with smoked sheep sausage.
Post by: bass monkey on February 01, 2014, 11:36:41 AM
Post by: macsak on February 01, 2014, 11:47:58 AM
Never knew this thread was here. Here's my contribution.
what is it?
Post by: bass monkey on February 01, 2014, 12:48:24 PM
Quote from: macsak link=topic=4944.msg127370#msg12737ate=1391291278
what is it?
Panko style deer backstraps
Post by: bass monkey on February 01, 2014, 12:55:40 PM
Post by: macsak on February 01, 2014, 12:56:01 PM
Do you pound it to tenderize first or is it all g?
Post by: bass monkey on February 01, 2014, 12:59:05 PM
Sounds awesome
Do you pound it to tenderize first or is it all g?
We bleed it out. Leave it in the cooler in iced water and keep changing it out
Post by: oldfart on February 01, 2014, 01:06:37 PM
Panko style deer backstraps=============
:shaka:
I was thinking it looked like something from the back of a deer.
Post by: bass monkey on February 01, 2014, 01:17:47 PM
=============
:shaka:
I was thinking it looked like something from the back of a deer.
Lol. Thanks old fart. Now I just need to learn how to cut my food into portions. Hahahahahaha
Post by: kala201 on February 01, 2014, 05:28:25 PM
Panko style deer backstraps
I never thought of doing that. Then again my uncle up in Washington makes duck katsu with the birds he takes. He wraps the breast in plastic wrap and flattens it out with a meat tenderizer. Breads it with egg wash, flour, and panko then fries to crispy golden goodness. Now I'm ono for katsu. :shake:
Post by: bass monkey on February 01, 2014, 06:05:12 PM
Here's Preping for tomorrow.
Post by: macsak on February 01, 2014, 06:17:41 PM
Sounds delicious. Gonna try just egg next time, meat jun style. Hopefully comes out good.
Here's Preping for tomorrow.
weke?
Post by: bass monkey on February 01, 2014, 06:50:29 PM
weke?
Woah that would be some monster weke, but no.
Post by: bass monkey on February 01, 2014, 06:52:25 PM
Post by: macsak on February 01, 2014, 07:02:31 PM
Maybe this picture will help mac
i'm not id'ing it
not moi
not rainbow runner
not mullet
not weke
Post by: oldfart on February 01, 2014, 07:47:38 PM
Maybe this picture will help mac=========
what dat? O'io??
Post by: macsak on February 01, 2014, 07:58:43 PM
=========
what dat? O'io??
naw
oio more silver
and you scrape it for fishcake rather than filet
Post by: macsak on February 01, 2014, 07:59:54 PM
naw
oio more silver
and you scrape it for fishcake rather than filet
on second thought, shape looks like oio
Post by: bass monkey on February 02, 2014, 11:41:02 AM
Post by: K30l4 on February 02, 2014, 01:31:43 PM
Post by: bass monkey on February 02, 2014, 01:42:12 PM
Post by: new guy on March 10, 2014, 04:20:00 PM
Post by: robtmc on March 10, 2014, 08:37:35 PM
Tablespoon of butter or a bit more, 'bout same olive oil. Heat up to around medium (guess) or a bit less and I toss in some diced garlic. When lazy (usually) just use dried diced garlic, and let it steep in the butter a while. Do not go too hot, been there, regretted it, overcooks the fish surface before the inside is done.
Season the fish first both sides with garlic salt (yeah, we like garlic) and pepper first. Added smoked paprika a few times for variety.
Ease it into the pan. If less than an inch thick, about three minutes on each side. You can see the fish cook.
After about two minutes on the the second side, I kill the heat, toss in a tablespoon or so of white wine and cover it for another couple minutes and let it steam while the wife farts around with the rest of the dinner.
Works well most all the time. I know my stove settings, so that is up to you and your equipment. Thick stuff like what I just did tonight from Costco that was about 1.5" a went up to five minutes per side and was told it was perfect.
Opah does not have a lot of inherent flavor like Ono so it can be killed with too much spice. This was trial and error for me, so YMMV. The wife's killer tarter sauce works perfectly with this simple saute.
Post by: new guy on March 10, 2014, 09:57:19 PM
Post by: passivekinetic on March 10, 2014, 09:59:22 PM
Post by: hvybarrels on March 12, 2014, 12:00:39 AM
Post by: bass monkey on March 29, 2014, 07:57:05 PM
Post by: new guy on March 30, 2014, 12:21:33 PM
Post by: Bigkahuna808 on March 30, 2014, 12:55:27 PM
Post by: passivekinetic on April 01, 2014, 11:45:37 PM
Post by: Mr. Hyde on April 04, 2014, 08:30:55 PM
Post by: Kingkeoni on April 04, 2014, 08:50:21 PM
Anyone have a good recipe to make smoked taco? Got the eye but don't know how to cook it very well.
Tako?
Post by: Mr. Hyde on April 05, 2014, 10:04:59 AM
Post by: Rocky on April 05, 2014, 11:51:58 AM
Anyone have a good recipe to make smoked taco? Got the eye but don't know how to cook it very well.
After washing the he'e with salt and rinsing to reduce slime, I like to freeze it for a couple days if possible. Seems more tender that way.
Then I thaw, mix with Haw'n pepper's, Garlic, Ginger, honey and just a touch of shoyu.
Pour 1 can of lager, ale or dark beer (Longboard works nice) into a pressure cooker.
Place sea chameleon inside on top of a grate above beer.
Bring to pressure with diddler rocking slowly for 15-20 minutes, depending on size.
Let cooker cool on it's own accord.
Now it's ready for Poki, smoking or as is.
Tenderest 8 legged beasty ever ! :thumbsup:
Post by: macsak on April 05, 2014, 12:15:03 PM
After washing the he'e with salt and rinsing to reduce slime, I like to freeze it for a couple days if possible. Seems more tender that way.
Then I thaw, mix with Haw'n pepper's, Garlic, Ginger, honey and just a touch of shoyu.
Pour 1 can of lager, ale or dark beer (Longboard works nice) into a pressure cooker.
Place sea chameleon inside on top of a grate above beer.
Bring to pressure with diddler rocking slowly for 15-20 minutes, depending on size.
Let cooker cool on it's own accord.
Now it's ready for Poki, smoking or as is.
Tenderest 8 legged beasty ever ! :thumbsup:
what's a sea chameleon?
Post by: Bigkahuna808 on April 05, 2014, 01:06:02 PM
Post by: edster48 on April 05, 2014, 01:17:55 PM
Clean the beast, then cut into bite size pieces.
Prepare an egg wash and a 30% cornstarch and 70% flour + salt and pepper [ garlic salt is good too] coating mix in a plastic bag.
Run the pieces through the egg wash, dump into the bag and shake.
Pull the pieces out and drop them into deep pan of 300 degree oil, when they're golden brown and float, they're ready!
Excellent beer pupu's.
Post by: Walena on April 05, 2014, 04:23:18 PM
Post by: Mr. Hyde on April 05, 2014, 04:27:12 PM
Post by: robtmc on April 06, 2014, 07:54:39 PM
@ robtmc - will that recipe you posted also work with monchong?
I ever see monchong for sale, will let you know. Never seen in years now.
Don't see why not, nice white flesh fish from what I recall from the few times had it at restaurants.
Post by: dustoff003 on April 07, 2014, 02:46:21 AM
Post by: bass monkey on April 09, 2014, 06:57:45 PM
Post by: Kingkeoni on May 14, 2014, 09:18:11 PM
Tonights dinner :thumbsup:
Is that poo?
Post by: Rocky on May 15, 2014, 07:42:22 AM
what's a sea chameleon?My nick name for he'e.
It's like a chameleon in that it can change color. :shaka:
Post by: Bigkahuna808 on May 17, 2014, 05:51:36 PM
I ever see monchong for sale, will let you know. Never seen in years now.
Don't see why not, nice white flesh fish from what I recall from the few times had it at restaurants.
Post by: new guy on August 18, 2014, 06:35:19 PM
Post by: 2aHawaii on August 19, 2014, 08:14:54 AM
Post by: new guy on August 19, 2014, 08:52:04 AM
Post by: 2aHawaii on August 19, 2014, 02:13:24 PM
Also, for some reason, I have noticed that I am unable to use the Like function on my cell phone. Might be an EEBKAC problem, though. :(
That could probably needs to be rewritten, not a user error. Thanks.
Post by: BigBlue on August 19, 2014, 10:05:03 PM
For Chinese sauces, just add cornstarch and water mix to whatever you are making as a thickener. Use different combinations of oyster sauce, soy sauce, and sugar. Make sure you have garlic and ginger and green onions. Experiment and taste a whole bunch :thumbsup:
Don't forget the MSG!
Post by: oldfart on January 20, 2015, 02:24:12 PM
:geekdanc:
Solid stainless steel.
Shaped like a football.
Grill scraper.
Hash marks.
Heineken opener.
Too bad I gotta work that Sunday.
Post by: oldfart on January 07, 2016, 12:23:31 PM
They also have a pattys style chinese food counter.
The manapuas are "different" and inexpensive. Some better than others.
The chinese food is high quality but not as heavily flavored as some other places, which could be good or bad, depending on your health.
When I went there it was crowded which says something.
All of the food is meticulously prepared and the operation is clean.
I heard the owner used to be an executive chef.
I'm trying to get Hagi to do a cheap eats there.
Post by: Inspector on January 07, 2016, 12:25:52 PM
There is a new place in Waipahu that has deep fried manapuas in MANY different flavors.How can you get Hagi to do a cheap eats at this place if you won't tell anyone the name? :rofl: :rofl: :rofl:
They also have a pattys style chinese food counter.
The manapuas are "different" and inexpensive. Some better than others.
The chinese food is high quality but not as heavily flavored as some other places, which could be good or bad, depending on your health.
When I went there it was crowded which says something.
All of the food is meticulously prepared and the operation is clean.
I heard the owner used to be an executive chef.
I'm trying to get Hagi to do a cheap eats there.
Post by: oldfart on January 07, 2016, 01:11:39 PM
How can you get Hagi to do a cheap eats at this place if you won't tell anyone the name? :rofl: :rofl: :rofl:...
Ohhh duhhh senior moment.
HONOLULU KITCHEN
At farrington and mokuola
Post by: Aiea78 on January 07, 2016, 03:54:47 PM
...
Ohhh duhhh senior moment.
HONOLULU KITCHEN
At farrington and mokuola
did I read that right - deep fried manapua!?! oh yeahhhh! gotta' try some
Post by: macsak on January 07, 2016, 03:55:46 PM
did I read that right - deep fried manapua!?! oh yeahhhh! gotta' try some
Yeah, they're small, but good
At least that's what she said
Post by: Inspector on January 07, 2016, 03:57:02 PM
...Awwright!!! Close enough to my house I can take surface streets.
Ohhh duhhh senior moment.
HONOLULU KITCHEN
At farrington and mokuola
Thanks! OF
Post by: eyeeatingfish on January 07, 2016, 07:32:24 PM
...
Ohhh duhhh senior moment.
HONOLULU KITCHEN
At farrington and mokuola
The manapua were really good but the rest of the food didn't wow me. It did fill me though.
Post by: oldfart on January 07, 2016, 10:02:39 PM
The manapua were really good but the rest of the food didn't wow me. It did fill me though....
As I said, the chinese food is not as heavily seasoned as most other places.
The deep fried manapua comes in so many flavors you have to keep going back to try them all.
They also make desert type deep fried manapua with sweeter fillings like cream cheese coconut or cream cheese oreo filling.
They also have a variation that has an almond cookie baked right on top of the bun.
Of course, the deep fried manapua is definitely best when eaten immediately.
Post by: oldfart on March 14, 2016, 05:28:36 AM
http://www.k5thehometeam.com/category/193529/cheap-eats
Post by: oldfart on January 24, 2017, 11:56:40 AM
And it's coming up to super bowl time.
Herewith is chicken laulau with Ulu and cassava. Seasoned with a pinch of Kauai sea salt.
All local ingredients.
(http://i328.photobucket.com/albums/l348/dnrhand/PHOTO_20170124_114038_zpsiftrddxt.jpg) (http://s328.photobucket.com/user/dnrhand/media/PHOTO_20170124_114038_zpsiftrddxt.jpg.html)
Post by: whynow? on January 24, 2017, 01:23:14 PM
Post by: oldfart on January 24, 2017, 03:00:13 PM
I'm kind of a connoisseur of Grace's Inn food, especially the teri-hamburger and katsu plate with 2 mac salad. Jack's in Aina Haina Shopping Center is good for breakfast, especially with their specialty muffin....
Back in the 70s Graces on Beretania by Mcully made my special mix plate with sweet sour pork and chicken katsu.
Also Diners drive in on keeaumoku st make my bbq short rib plate. Greasy but so ono.
Post by: whynow? on January 24, 2017, 08:35:32 PM
...We used to go there by the Hicks Homes model on Beretania, always crowded. Used to go to Diners and get their full size teri-burgers like 2 for $1 when I was 2nd shift in the 80's. Bought 4, 2 for lunch before work and 2 for 2nd shift lunch at 1830.
Back in the 70s Graces on Beretania by Mcully made my special mix plate with sweet sour pork and chicken katsu.
Also Diners drive in on keeaumoku st make my bbq short rib plate. Greasy but so ono.
Another favorite was the curry stew at Poi Bowl at Ala Moana mall. Remember once I told the girl I didn't like carrots so she gave me more beef portions, then tried this with another girl and she just with held the carrots with nothing extra, LOL.
Post by: oldfart on January 25, 2017, 04:29:24 AM
We used to go there by the Hicks Homes model on Beretania, always crowded. Used to go to Diners and get their full size teri-burgers like 2 for $1 when I was 2nd shift in the 80's. Bought 4, 2 for lunch before work and 2 for 2nd shift lunch at 1830.=============
Another favorite was the curry stew at Poi Bowl at Ala Moana mall. Remember once I told the girl I didn't like carrots so she gave me more beef portions, then tried this with another girl and she just with held the carrots with nothing extra, LOL.
ok then. Fast forward to 2017
SInce I live out Waipahu side, the best garlic chicken plate I found is LocoMoco by Walmart Royal Kunia.
In town by my work, Sugoi"s garlic chicken is famous.
The best Chicken katsu plate out Waipahu side is at L&L upstairs from Times Supermarket (about 100 yds from the Royal Kunia Walmart)
It's the sauce. Little bit different.
Post by: whynow? on January 25, 2017, 08:27:28 PM
=============Will check out those places if I go to Royal Kunia. Mahalo for your secret spots.
ok then. Fast forward to 2017
SInce I live out Waipahu side, the best garlic chicken plate I found is LocoMoco by Walmart Royal Kunia.
In town by my work, Sugoi"s garlic chicken is famous.
The best Chicken katsu plate out Waipahu side is at L&L upstairs from Times Supermarket (about 100 yds from the Royal Kunia Walmart)
It's the sauce. Little bit different.
Post by: Eric808 on January 26, 2017, 05:23:57 PM
And when I go to X-ring or in the Waipahu area, I stop off at Leeward Drive Inn and get the Leeward Special, teri pork open face sandwich, fresh cut fries, and mac salad with a large green river. Too bad they stop making pies.
Post by: bass monkey on January 26, 2017, 07:34:30 PM
Post by: Inspector on January 27, 2017, 04:07:34 AM
I get the Teri Pork plate from the Mililani LocoMoco and get the garlic chix plate form my wife. As the say in the old days, broke the mouth. :shaka:I like the Mochiko Chicken Plate at LocoMoco. Occasionally I order the Teri Beef Plate. I go to the Kapolei LocoMoco. I can't believe how good the food is and how much you get and for the price.
And when I go to X-ring or in the Waipahu area, I stop off at Leeward Drive Inn and get the Leeward Special, teri pork open face sandwich, fresh cut fries, and mac salad with a large green river. Too bad they stop making pies.
Sometimes my wife and I stop at the Leeward Drive Inn for breakfast. If we are up early we'll drive all the out to Waiakamilo and eat at the Original Pancake House.
Post by: oldfart on January 27, 2017, 05:49:32 AM
We just got a pressure cooker for Christmas. It's amazing. I'll post some pictures....
Oh oh
You just mentioned pressure cooker on a conservative gun forum.
Alarm bells are ringing at Homeland Security.
....
I do have a pressure cooker myself. Used it fo make stew faster.
The downside is that the fast cooking doesn't allow the herbs and spices the time to release their flavor.
Sure, the meat comes out soft, but not the same flavor as normal stew.
Post by: eyeeatingfish on January 29, 2017, 11:11:44 AM
Post by: oldfart on July 19, 2017, 07:38:46 AM
=============
Researching foods of the south, especially during the Civil War era.
"Hoppin' John" stew drew my interest, This is my modernized version of Hoppin John.
Fried chicken was a luxury.
Post by: Rocky on July 19, 2017, 03:29:45 PM
Post by: macsak on July 19, 2017, 03:42:07 PM
My House !
TFTI
:wave: :worship:
Post by: Rocky on July 20, 2017, 09:25:02 AM
TFTIAnything for the "Want a piece of candy" guy. :shake:
:wave: :worship:
Sophie and Albert are back visiting, maybe see you Sunday.
:wave:
Post by: eyeeatingfish on July 20, 2017, 05:14:32 PM
Post by: pj_benn on July 20, 2017, 07:37:06 PM
Post by: oldfart on July 20, 2017, 08:35:39 PM
This wasn't tonight but one of the things I made recently that I was pretty happy with was lau lau casserole. Basically layers of luau leaf, then the pork then more luau leaf. Bake low and slow for a few hours. Much simpler than making individual lau lau....
Hmmm. Good idea. I might try that.
If I try it, I would layer some ti leaves then luau leaves.
Also add a little liquid smoke with the Hawaiian salt to impart a little imu flavor.
Post by: oldfart on July 20, 2017, 08:39:30 PM
lmao at the 5th pic. what is that? lemon or something?...
And the 6th pic too. What the heck is that Rocky?
Post by: eyeeatingfish on July 21, 2017, 04:56:24 PM
...
Hmmm. Good idea. I might try that.
If I try it, I would layer some ti leaves then luau leaves.
Also add a little liquid smoke with the Hawaiian salt to impart a little imu flavor.
The bottom leaves did get a little on the oily side which people might not like but it was super tasty. I did notice that the top layer or two of leaves got dry. Still edible but the texture was a little papery. A layer of ti leaves on the top might prevent this.
After I cube the pork I toss it with garlic, rock salt, coconut oil and some liquid smoke. I just bought a large bag of lau lau leaves too and some pork butt so I will be making it again soon.
Post by: eyeeatingfish on July 21, 2017, 05:01:08 PM
I will also occasionally dye the rice colors to irritate my wife. Kids love it.
I make quiche sometimes too. Relatively easy if you use a pre-made pie shell.
Post by: oldfart on July 21, 2017, 06:01:27 PM
The bottom leaves did get a little on the oily side which people might not like but it was super tasty. I did notice that the top layer or two of leaves got dry. Still edible but the texture was a little papery. A layer of ti leaves on the top might prevent this....
After I cube the pork I toss it with garlic, rock salt, coconut oil and some liquid smoke. I just bought a large bag of lau lau leaves too and some pork butt so I will be making it again soon.
I was thinking it might get dry because Laulau is supposed to steam.
I presume you covered it tightly with foil?
Post by: Rocky on July 21, 2017, 07:10:09 PM
lmao at the 5th pic. what is that? lemon or something?You got a good eye for breast enhancement. ;)
Post by: Rocky on July 21, 2017, 07:14:30 PM
...LOL
And the 6th pic too. What the heck is that Rocky?
That's what happens when you have a failed "Lamby Cake" that stuck in the mold and broke in half.
Throw in several Makers Mark Old Fashions (see background) and you get a "Party Lambinal" :o
Post by: Rocky on July 21, 2017, 07:16:38 PM
The bottom leaves did get a little on the oily side which people might not like but it was super tasty. I did notice that the top layer or two of leaves got dry. Still edible but the texture was a little papery. A layer of ti leaves on the top might prevent this.That all sounds good.
After I cube the pork I toss it with garlic, rock salt, coconut oil and some liquid smoke. I just bought a large bag of lau lau leaves too and some pork butt so I will be making it again soon.
Will be making a LARGE pot of lau lau this week maybe I'll give that a try. Might add some coconut milk to take care of those top and bottom leaves.
Post by: MuffinMan on July 21, 2017, 10:25:34 PM
(http://)
Post by: macsak on July 22, 2017, 06:08:33 AM
I only know how to make three things. Here's one
(http://)
what are the other two?
Post by: MuffinMan on July 22, 2017, 08:16:54 AM
what are the other two?
oops, 4 things,
lemon bars, pumpkin crunch, and mango cookies
(http://)
Post by: Rocky on July 22, 2017, 08:25:40 AM
oops, 4 things,Oooh, Oooh LEMON BARS ! ! ! :D :D :D :D :D
lemon bars, pumpkin crunch, and mango cookies
(http://)
:thumbsup:
See you tomorrow . :wave:
Post by: dogman on July 22, 2017, 09:09:32 AM
oops, 4 things,You forgot #5 . . . trouble ;)
lemon bars, pumpkin crunch, and mango cookies
Post by: MuffinMan on July 22, 2017, 09:46:30 AM
You forgot #5 . . . trouble ;)
Who? Me...nah, not me ::)
Post by: robtmc on July 22, 2017, 08:02:19 PM
I only know how to make three things. Here's oneI'd post my habanero/ghost pepper cornbread, but too high octane for most tastes.
(http://)
Post by: Rocky on July 28, 2017, 07:10:13 AM
:wave:
Post by: new guy on August 06, 2017, 04:52:40 PM
Ideas/recipes for cooking these guys? :shaka:
Post by: oldfart on August 06, 2017, 05:27:47 PM
Got a bunch of halalu from a bud....
Ideas/recipes for cooking these guys? :shaka:
Hawaiian salt and fry to crispy.
Eat with poi. Usually they small so the bones are soft enough to crunch.
Post by: oldfart on January 09, 2018, 10:15:36 AM
It's very pricey in the market but I bought some to try.
Anybody try the local beef?
Post by: macsak on January 09, 2018, 11:02:24 AM
I saw a news story about locally grown beef served at Kalani HS.
It's very pricey in the market but I bought some to try.
Anybody try the local beef?
was talking to my cousin that is a cafeteria manager
the proposal is "farm-to-school", where all food served at the schools will be local
a great buzzword, but the logistics and costs are going to be outrageous
Post by: oldfart on January 09, 2018, 11:42:55 AM
was talking to my cousin that is a cafeteria manager...
the proposal is "farm-to-school", where all food served at the schools will be local
a great buzzword, but the logistics and costs are going to be outrageous
That's exactly what I thought. The locàl beef rep admitted the infrastructure did not exist.
So basically the locàl beef industry was hoping for a state handout to build processing facilities.
Post by: s197 on January 09, 2018, 11:50:50 AM
I saw a news story about locally grown beef served at Kalani HS.Did it say what days they sell it? I'd be willing to try and let you know my thoughts.
It's very pricey in the market but I bought some to try.
Anybody try the local beef?
Sent from my SM-G920V using Tapatalk
Post by: oldfart on January 09, 2018, 12:15:38 PM
Did it say what days they sell it? I'd be willing to try and let you know my thoughts....
Sent from my SM-G920V using Tapatalk
I don't know about Kalani HS.
I bought a small sirloin steak from times this morning.
Sprinkled kosher salt and pepper. Will cook tomorrow.
Post by: robtmc on January 09, 2018, 12:48:13 PM
I saw a news story about locally grown beef served at Kalani HS.Had it from both my local Safeway (Paniolo brand) and some expensive filet mignon from a new butcher shop for an occasion.
It's very pricey in the market but I bought some to try.
Anybody try the local beef?
$$$
Wife says she can taste the difference, but not me. She is more of a red meat connoisseur than I.
Post by: hvybarrels on January 09, 2018, 02:08:19 PM
was talking to my cousin that is a cafeteria manager
the proposal is "farm-to-school", where all food served at the schools will be local
a great buzzword, but the logistics and costs are going to be outrageous
It has a lot more to do with regulation and food safety, which has got even more intense thanks to Obama administration allowing the FDA to overstep USDA and tell farmers how to do their job. Farmers and ranchers would love to fill a school contract, but there's so much red tape to wade through that only the big industrial sized companies can afford compliance. Funny how that works.
Post by: hvybarrels on January 09, 2018, 02:08:39 PM
Post by: macsak on January 09, 2018, 02:40:02 PM
It has a lot more to do with regulation and food safety, which has got even more intense thanks to Obama administration allowing the FDA to overstep USDA and tell farmers how to do their job. Farmers and ranchers would love to fill a school contract, but there's so much red tape to wade through that only the big industrial sized companies can afford compliance. Funny how that works.
yeah, that's what I was talking about
sorry i wasn't specific
the logistics and costs to scale up to produce that much food safely in large enough quantities to supply the whole school system reliably throughout the year
so it's a pipe dream, and only big ag can supply the schools
Post by: Inspector on January 09, 2018, 02:49:28 PM
I saw a news story about locally grown beef served at Kalani HS.When I lived BI we would get local grown grass fed beef and it definately has a different taste. Much better IMHO. Also, Honolulu Burger Co used to have grass fed beef from BI and you can taste the difference.
It's very pricey in the market but I bought some to try.
Anybody try the local beef?
Not sure if this is similar to what we used to get on the BI but if it is you will be able to tell.
Post by: bass monkey on January 09, 2018, 04:31:08 PM
Post by: robtmc on January 09, 2018, 07:02:31 PM
It has a lot more to do with regulation and food safety, which has got even more intense thanks to Obama administration allowing the FDA to overstep USDA and tell farmers how to do their job.
Reminds me of eating at Jackie Rey's in Kona, watching a local fisherman pull up in his pickup with cooler. Chef comes out, checks the big Mahi-mahi the fisherman pulls out of his cooler.
Deal is struck and the fish goes into the kitchen. Cannot get more fresh than that, one of my most favorite things about living Hawaii.
A California food inspecktor would have a stroke. imagine, cutting out all the government control?
Post by: Rocky on January 10, 2018, 09:49:53 AM
Locally grown beef is the best. There is defiantly a different taste. I prefer it and it's the only kind of beef we eat.
SEE
https://www.facebook.com/nslivestock/
These boys (and girls) are up and working before the sun rises and don't quit till it sets. 8)
Awesome family run biz ! :thumbsup:
Known them for years. :wave: :love:
Free range, Grass fed
NO artificial flavors or colors
NO artificial preservatives
NO irradiated products/ingredients
NO GMO’s
NO toxic and persistent pesticides
NO synthetic growth hormones
NO petroleum based fertilizers
NO cloning.
They sell their ground beef to Roy's @ Turtle Bay for their "Famous" "North Shore Livestock 10 oz Beef Burger" $24 :o
Post by: A2daron31 on January 10, 2018, 10:47:58 AM
..all the good stuff
Post by: oldfart on January 10, 2018, 10:35:39 PM
...
The beef that I tried was Kunoa Cattle top sirloin steak.
It was different. Bloodier than mainland beef. Very lean.
The flavor was slightly gamey and not unexpected.
Texture was denser and took longer to cook.
Now I'm curious about the other local brands.
Post by: oldfart on September 09, 2019, 07:48:30 PM
But seriously, that's what I had for breakfast today. Granola bar and BBQ ribs.
What's not to love? :rofl:
https://www.hawaiinewsnow.com/2019/09/10/i-could-see-marrow-woman-makes-unwelcome-discovery-her-cereal/
Post by: Jl808 on September 10, 2019, 07:30:51 AM
Post by: oldfart on September 10, 2019, 09:07:40 AM
Finger licking good! :shake: :shake: :shake:...
At least she didn't find a ring on that bone. :rofl:
The marrow is my favorite part...I suck it out with a straw like the alien in Predator. :shake:
Post by: oldfart on January 20, 2022, 11:01:55 AM
Time to resurrect this thread isn't it?
This is called "Cockanoodledoo" from a Las Vegas food truck called the "Fried Bird".
It's instant ramen with egg, topped with corn, green onion, fried chicken and more egg.
(https://i.postimg.cc/wjG6qnhR/cockanoodledoo.jpg) (https://postimages.org/)
Heart attack city!
Post by: aletheuo137 on January 20, 2022, 12:32:07 PM
I like move to the Big Island!!! :DNot "Hawaii Island!" Being PC
Sent from my SM-A102U using Tapatalk
Post by: oldfart on May 09, 2022, 08:03:06 AM
One of my favorite snack foods.
I like the new style crispy beef jerky, but it's kind of expensive.
Other favorites are the costco beef steak jerky and Turkey jerky.
The Korean style PORK jerky is excellent.
Yesterday I tried these new items from costco.
The fake beef jerky is better than I expected. It seems chewier than expected.
The grass fed jerky is not bad.
(https://i.postimg.cc/2yvGPFh0/20220509-070226.jpg) (https://postimg.cc/YLrQFFXF)
Post by: RSN172 on May 09, 2022, 09:48:04 AM
Post by: changemyoil66 on May 09, 2022, 10:07:50 AM
BEEF (and other) JERKY!
One of my favorite snack foods.
I like the new style crispy beef jerky, but it's kind of expensive.
Other favorites are the costco beef steak jerky and Turkey jerky.
The Korean style PORK jerky is excellent.
Yesterday I tried these new items from costco.
The fake beef jerky is better than I expected. It seems chewier than expected.
The grass fed jerky is not bad.
(https://i.postimg.cc/2yvGPFh0/20220509-070226.jpg) (https://postimg.cc/YLrQFFXF)
Check out Snack Addicted. They're super crispy jerky.
Post by: oldfart on March 08, 2023, 07:52:27 AM
Post by: QUIETShooter on March 08, 2023, 09:23:17 AM
(https://i.postimg.cc/J7pnpTDr/pignose.jpg) (https://postimages.org/)
I love dishes made with pig head. Especially the cheeks (jowls). So fatty, so oily, so delicious with hot white rice......sooo inclined to give me a super duper full on raging gout attack...... :rofl:
Post by: astroboy on March 08, 2023, 10:02:58 AM
I love dishes made with pig head. Especially the cheeks (jowls). So fatty, so oily, so delicious with hot white rice......sooo inclined to give me a super duper full on raging gout attack...... :rofl:
You guys are making me hungry. I used to know a guy who was nicknamed pig head.
He would cook a pig head over a charcoal fire while sipping his beer thru a straw.
Good Times
Post by: oldfart on March 08, 2023, 01:08:34 PM
just don't overdo it
---
I got the pig nose from a little filipino lady next door to Honolulu Kitchen.
She gave me the bento plus extra guisantes plus a pork lumpia for a cheap price.
Post by: Basss Monkey on March 08, 2023, 04:33:37 PM
Post by: QUIETShooter on March 10, 2023, 11:36:53 AM
Every once in a while I go there to eat their Okinawan Style Pigs Feet Soup. :love:
But their dinner sets are awesome too! :shaka:
edited to add: Hard for just walk-ins. Reservations are best so you don't get dissappointed.
Post by: oldfart on October 27, 2023, 10:38:19 AM
Wtf?
I was curious so I bought it.
It's like a sweet manju with invisible chicken meat inside.
Seems more like something you would feed your dog.
(https://i.postimg.cc/T1tMDfBk/20231027-101815.jpg) (https://postimages.org/)
Post by: hvybarrels on October 27, 2023, 10:05:46 PM
Post by: oldfart on October 27, 2023, 10:53:14 PM
i've seen to many gutter oil videos from China to trust their mystery biscuits....
My opinion...
I ate 2 already.
It's sweet and then there is a chewy stuff that you can feel but cannot see.
I gave some to 808HUNTA today. I think he not going be my friend anymore.
I think it's supposed to be a snack to be eaten with hot tea...like a scone.
I'll try it with some Earl Gray tomorrow before heading out to KHSC.
Post by: oldfart on April 29, 2024, 01:33:46 PM
Post by: QUIETShooter on April 29, 2024, 03:43:21 PM
Unspam
Interesting. Is this one of those vegetable based meat substitutes?
Where did you buy this delectable delight. ;)
Post by: Flapp_Jackson on April 29, 2024, 03:46:06 PM
Interesting. Is this one of those vegetable based meat substitutes?
Where did you buy this delectable delight. ;)
Label says, "100% Plant Based"
Might be a clue. :shaka: :geekdanc:
Although, could be vegetables, could be tree, flowers, .....
Post by: QUIETShooter on April 29, 2024, 03:49:11 PM
Label says, "100% Plant Based"
Might be a clue. :shaka: :geekdanc:
Although, could be vegetables, could be tree, flowers, .....
ugh. it didn't dawn on me to enlarge the pic, lol! :rofl:
Post by: oldfart on April 29, 2024, 05:20:27 PM
Yum
To be fair, I did try fake beef jerky and it was pretty good.
Fyi, I recently grabbed 2 bags of mango-habanero beef jerky from Costco and it was really, really good.
Post by: oldfart on June 04, 2024, 11:19:26 PM
(https://i.postimg.cc/ZncspcG9/20240604-231018.jpg) (https://postimages.org/)
Post by: Rocky on June 05, 2024, 08:00:59 AM
https://www.africanbites.com/black-eyed-peas-recipe/
Can substitute Chinese greens,Bok, Pok or Woc choy for collards
Post by: oldfart on June 05, 2024, 08:28:01 AM
Southern Black Eyed Peas Recipe....
https://www.africanbites.com/black-eyed-peas-recipe/
Can substitute Chinese greens,Bok, Pok or Woc choy for collards
I make that for living history day at the range. This year I will use sweet potato leaves instead of collard greens.
Post by: stangzilla on June 05, 2024, 05:16:47 PM
quick and easy. I like it better than burgers. left overs I brought for lunch the next day at work, microwave it and it's just as good as off the grill
Post by: oldfart on September 27, 2024, 03:51:02 AM
(https://i.postimg.cc/05LMhF4s/SMH.gif) (https://postimages.org/)
Post by: QUIETShooter on September 27, 2024, 06:38:22 AM
I bought this Korean bbq spam to try.
(https://i.postimg.cc/05LMhF4s/SMH.gif) (https://postimages.org/)
I'm still reluctant to try all the other new Spam flavors that came out.
I buy the low sodium Spam and I still par-boil it to try to get as much salt out of it before I make something out of it.
Post by: oldfart on September 27, 2024, 08:45:34 AM
I'm still reluctant to try all the other new Spam flavors that came out.....
I buy the low sodium Spam and I still par-boil it to try to get as much salt out of it before I make something out of it.
This Korean flavor spam doesn't taste anything like what we locals would expect. I made musubi with it, but I fried it with teriyaki sauce first.
Post by: oldfart on September 28, 2024, 05:13:16 PM
Just say NO to Korean bbq spam.
...a public service announcement :rofl:
Post by: QUIETShooter on September 28, 2024, 05:24:50 PM
Do yourself a favor...
Just say NO to Korean bbq spam.
...a public service announcement :rofl:
I bet even your doggie spit it out.
Or did he do the piss on the grass by the tree trick. ;D
Post by: oldfart on September 28, 2024, 07:51:29 PM
I bet even your doggie spit it out.....
Or did he do the piss on the grass by the tree trick. ;D
I did not feed it to him. I'm not a cruel dog owner.
Next experiment is to chop it up into an omelet.
Post by: MassConfusion on October 03, 2024, 08:34:17 AM
Oh nevermind I found the place. Its called Fat cheeks.
https://www.fatcheekshawaii.com/
Post by: oldfart on November 10, 2024, 05:44:03 AM
Up Kunia road at the camp
My boy went there and brought back this plate for dad.
Brisket
Smoke meat
Sausages
Beans
Collard greens
Rice
Post by: oldfart on July 22, 2025, 11:15:15 AM
My mom would make avocado on toast for breakfast.
It's just mashed avocado with sugar.
Post by: QUIETShooter on July 22, 2025, 01:45:54 PM
From small kid time.
My mom would make avocado on toast for breakfast.
It's just mashed avocado with sugar.
My wife makes this for our grandaughter. One of her favorite things to eat for breakfast.
Post by: oldfart on March 02, 2026, 02:54:45 AM
Post by: QUIETShooter on March 02, 2026, 08:21:10 AM
My first encounter eating goat was not as pleasant as I thought it was going to be. The dish looked really good and I don't re-call any particular unpleasant smell, but the taste was gamey, something I'm pretty sure I could get used to, but that was my first impression.
My filipino co-worker who offered me the food told me to stop if I didn't like it, but I continued to eat it, out of respect for food and my co-worker.
I always thought goat was primarily something filipinos eat but I was surprised that goat is very popular in certain areas of the U.S. They have BBQ tournaments and Festivals where they feature different goat dishes.
Post by: oldfart on March 02, 2026, 08:44:16 AM
:rofl:
Post by: oldfart on April 01, 2026, 03:39:51 AM
Ramen sounds good!
(https://i.postimg.cc/Gmbq2d4r/apfool2.png) (https://postimg.cc/bsFQVX0F)
Post by: QUIETShooter on April 01, 2026, 09:01:11 AM
Cool weather nowadays.
Ramen sounds good!
(https://i.postimg.cc/Gmbq2d4r/apfool2.png) (https://postimg.cc/bsFQVX0F)
Is this for real? If it is, maybe I'd like to try a Snickers flavor one.
But I'm having a hard time imagining what the broth would taste like, LOL. :rofl:
Post by: Flapp_Jackson on April 01, 2026, 12:55:13 PM
Is this for real? If it is, maybe I'd like to try a Snickers flavor one.Somebody needs to consult a calendar!
But I'm having a hard time imagining what the broth would taste like, LOL. :rofl:
:rofl: :rofl: :rofl:
Post by: QUIETShooter on April 01, 2026, 04:00:32 PM
Somebody needs to consult a calendar!
:rofl: :rofl: :rofl:
Oh sh*t!! I completely forgot...... :rofl: :rofl: :crazy:
Post by: oldfart on April 01, 2026, 04:19:10 PM
Post by: oldfart on April 06, 2026, 03:08:51 PM
Thin crispy style venison jerky.
It's OK, but I think it could use more salt.
Post by: oldfart on April 21, 2026, 04:52:02 PM
It's really salty and dry. It requires something to accompany it when you eat it.
Post by: stangzilla on April 22, 2026, 01:11:33 PM
https://www.youtube.com/watch?v=glqeBdrrPn0
Post by: oldfart on May 08, 2026, 03:43:48 AM
ube-leche flan cupcake