On Wednesday, October 21, 2015 at 12:16:28 PM UTC-5, dsi1 wrote:
> On Sunday, October 18, 2015 at 3:24:12 AM UTC-10, Ed Pawlowski wrote:
> > Finally got around to making Hollandaise sauce using Koko's method.
> > Simple and fast. When we go out for breakfast my wife will always get
> > eggs Benedict if available. A local place makes them as well as
> > variations with sausage or corned beef hash. Today I made my own.
> >
> > Bay's English muffins, Nodine's Canadian bacon, local eggs, Koco's
> > Hollandaise sauce. Accompanied by Cea's Kona coffee. Made for a nice
> > meal to start the day.
>
> My plan is to chop up some canned potatoes and fry it with some cheese. Put a fried egg on top of that. Maybe I put some chili on top of that - if I'm feeling kicky.
>
> The chili is:
>
> Around a pound and a half of hamburger, browned.
>
> 1/3 cup dehydrated onion
>
> 1/2 cup Korean chili pepper
>
> Chicken stock or water
>
> 1/3 cup ketchup
>
> The usual suspects: garlic, oregano, cumin, salt, pepper.
>
> The unusual, secret suspects: A tablespoon or two of gochujang, a couple of teaspoons of mustard, shoyu, MSG. Nobody's gonna suspect these things if you don't rat these guys out. The only thing people will know is that it's tasty - if your seasoning skills are up to par. Something like this probably won't need any MSG but I use that out of habit.

Hawai'i has the most disgusting cuisine of any state.

--Bryan