On Sat, 03 Jan 2009 16:37:19 -1000, dsi1 > wrote:

>Damsel in dis Dress wrote:
>> On Sat, 03 Jan 2009 15:39:53 -1000, dsi1 > wrote:
>>
>>> I'll probably be boiling whole chickens in a soy-ginger sauce next -
>>> Chinese style. They have a cool idea of saving and reusing the poaching
>>> liquid again and again so as you progress, the sauce mellows out and
>>> gets more flavorful. Yummy! :-)
>>
>> I'll be standing by, waiting for the recipe and your results!
>
>Unfortunately, I don't have a recipe - I just dump in anything I feel
>like at the time and what's on hand. For the most part, it will have a
>bunch of soy sauce, garlic and ginger, sugar, maybe a small amount of
>molasses (!), maybe some hoisin, chicken stock or water. Heck, maybe
>even some ketchup! Maybe Green onions and sesame oil. A real Chinese
>cook would probably want to add star anise and 5 spice but I don't care
>much for those.
>
>Sorry I can't give you any more info than that. Here's an article on the
>Chinese master stock.
>
>http://tinyurl.com/93gtnx

Thank you miost kindly, ma'am or sir! I can take it from there!

Carol

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On Sat, 03 Jan 2009 16:54:29 -1000, dsi1 > wrote:

>Here's a pretty good video on the master stock. :-)
>
>http://tinyurl.com/8ufos7

Thank you! That definitely looks worth doing. I could have gone
without seeing those bird heads bobbing around in the stock pot,
though. LOL!

Carol

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On Sat, 03 Jan 2009 16:36:04 -0800, koko > wrote:

>On Sat, 03 Jan 2009 16:41:04 -0600, Damsel in dis Dress
> wrote:
>
>>Not the most colorful dish in the world, but absolutely delicious!
>>http://i44.tinypic.com/2janus2.jpg
>
>Great photo. It looks just right to me, and I'm sure it tastes as good
>as it looks.

Thank you, Koko! It's on the dark side, but it is a pretty decent
representation of the dish. I hope. I'll try again tomorrow, in
better light, and we'll see what happens.

Carol

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On Sat, 3 Jan 2009 16:38:36 -0800 (PST), dsi1 >
wrote:

>On Jan 3, 1:41*pm, Becca > wrote:
>
>>You are wild, aren't ya! *
>
>Mostly, I like teriyaki. A chicken injected with teriyaki looks like
>it's been beaten by a biker gang - kinda black and blue and
>bruised.. :-) It does come out nicely browned though and the meat
>looks fine. I wonder how that works...
>
>OTOH, Tabasco sauce injected into a chicken is a very appealing idea.
>I'll do that next time and shoot some teriyaki into the opposite side
>of the chicken. One side hot and spicy and the other sweet. Now that's
>what I call roast chicken!
>

Speaking from the Peanut Gallery.... all of that stuff sounds
absolutely gross.

I want chicken that tastes like chicken. If there's a coating or dip,
fine... but I need to taste chicken first.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

Damsel in dis Dress wrote:
> On Sat, 3 Jan 2009 17:07:02 -0500, "cybercat" >
> wrote:
>
>> "Damsel in dis Dress" > wrote:
>>
>>> We did a taste test, and determined that
>>> it needed more liquid smoke. The final amount was probably about 1/3
>>> cup (Christy's suggested amount).
>> Wow, I am really surprised. I thought that 1/3rd of a cup was a typo. Thanks
>> for reporting. I wanted to make this dish, but I just cannot get past the
>> liquid smoke.
>
> I thought it would be hugely excessive, too. I probably would have
> been fine with a couple tablespoons, but Crash wanted lots of smoke
> flavor. I guess it depends on your individual tastes, as far as that
> is concerned. Same with the salt.

I've made Kili's recipe a half dozen times (and think of her ever more
fondly every time) and 1/3 cup works out just right.

Nothing wrong with liquid smoke, when it's the right fit for the food.

Serene

On Sat, 03 Jan 2009 18:04:48 -0600, Damsel in dis Dress
> wrote:

>Crash is eager to add barbecue sauce to the meat and serve it on buns.
>Our son wants to add taco seasoning (minus the salt) and make tacos.
>Me, I'm enjoying it the way it is.

Now I'm glad that Crash is picky about cooked cabbage, and that we
kept the meat and the cabbage separate. There are a million things
that can be done with this pork!

As soon as driving conditions (snow over ice) improve, I'm going to go
to the other house, where the beans and tomato sauce and stuff are,
and am going to make black bean chili.

We also plan on making a pan of enchiladas with pork, cheese, and
green sauce.

Any other suggestions?

Carol

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Serene Vannoy > wrote:

>I've made Kili's recipe a half dozen times (and think of her ever more
>fondly every time) and 1/3 cup works out just right.

>Nothing wrong with liquid smoke, when it's the right fit for the food.

(Okay, I'm surprised becuase I recall you saying in the past
you didn't like smoke flavor in anything.)

Kili's recipe has about twice the amount of liquid smoke,
relative to toal liquid, as does the New York Times faux smoked
ribs recipe. I could see where it might be too much for
some eaters.

That being said, I agree there is nothing wrong with liquid
smoke.

Steve

In article >,
Damsel in dis Dress > wrote:

> Butter and garlic is wonderful.

Don't forget fresh ginger root with that. <g>


> Probably just tasted boring next to
> the side with the smoky flavor. I can get behind teriyaki!
>
> Carol

So can I!
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
Becca > wrote:

> dsi1 wrote:
>
> > Congrats on the dish. Still - using 1/3 cup of LS will require a
> > tremendous leap of faith on my part. I just ain't ready yet. I dislike
> > cabbage in most forms but my wife ordered a kalua pork and cabbage
> > plate at a local drive-in here in Hawaii and gosh, it was tasty! I
> > hope she orders it again!
> >
> > Last night I flavor injected a turkey with a solution of LS and sugar
> > and salt and water - I used a couple of teaspoons which I thought was
> > a lot but as was your experience, I could have gone further still. It
> > seems that the smoke flavoring somehow is reduced by heat or reacting
> > with food. Anyway, the great thing about injecting a turkey is that
> > you can inject the other half with something else - I use a butter/
> > garlic mixture. I know - boring! Next time, it's gonna be teriyaki.
>
> Never thought of injecting a turkey with liquid smoke. With some
> encouragement, I might try that. I love it when people experiment in
> the kitchen.
>
> I have injected turkeys with a stick of butter and 2-3 tablespoons of
> Tabasco sauce and it comes out fine. Never thought about teriyaki sauce
> before. You are wild, aren't ya!
>
> Becca

Huh. Putting LS under the skin might just be good.

I've experimented with it a little with stuff I roasted indoors instead
of in the wood pit, and it is rather good if used carefully...

I have mesquite and Hickory on hand. IMHO a little goes a long way!
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
Damsel in dis Dress > wrote:

> On Sat, 03 Jan 2009 18:04:48 -0600, Damsel in dis Dress
> > wrote:
>
> >Crash is eager to add barbecue sauce to the meat and serve it on buns.
> >Our son wants to add taco seasoning (minus the salt) and make tacos.
> >Me, I'm enjoying it the way it is.
>
> Now I'm glad that Crash is picky about cooked cabbage, and that we
> kept the meat and the cabbage separate. There are a million things
> that can be done with this pork!
>
> As soon as driving conditions (snow over ice) improve, I'm going to go
> to the other house, where the beans and tomato sauce and stuff are,
> and am going to make black bean chili.
>
> We also plan on making a pan of enchiladas with pork, cheese, and
> green sauce.
>
> Any other suggestions?
>
> Carol

Tacos.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

On Jan 3, 6:57*pm, sf > wrote:

>
> Speaking from the Peanut Gallery.... all of that stuff sounds
> absolutely gross. * *
>
> I want chicken that tastes like chicken. *If there's a coating or dip,
> fine... but I need to taste chicken first.

I understand your point. My fried chicken is seasoned simply with salt
and pepper and some MSG and is probably as great as it gets and I can
roast a very nice conventional bird but you might say that I'm getting
bored with stuff I already know how to make. You are right however -
some of this ain't that great but what I'm trying to do is keep myself
interested in cooking. Does that make me a bad person? :-)

>
> --
> I never worry about diets. The only carrots that
> interest me are the number of carats in a diamond.
>
> Mae West

dsi1 replied:

>> I want chicken that tastes like chicken. If there's a coating or dip,
>> fine... but I need to taste chicken first.
>
> I understand your point. My fried chicken is seasoned simply with salt and
> pepper and some MSG and is probably as great as it gets and I can roast a
> very nice conventional bird but you might say that I'm getting bored with
> stuff I already know how to make. You are right however - some of this
> ain't that great but what I'm trying to do is keep myself interested in
> cooking. Does that make me a bad person? :-)

Add to that the fact that boneless skinless chicken breasts are pretty much
devoid of *any* flavor, chicken or otherwise, and you find yourself making
chicken tikka masala, chicken strips with honey-mustard dipping sauce, and
chicken teriyaki just to avoid feeling like you're eating styrofoam.

Bob

In article >,
"Bob Terwilliger" > wrote:

> dsi1 replied:
>
> >> I want chicken that tastes like chicken. If there's a coating or dip,
> >> fine... but I need to taste chicken first.
> >
> > I understand your point. My fried chicken is seasoned simply with salt and
> > pepper and some MSG and is probably as great as it gets and I can roast a
> > very nice conventional bird but you might say that I'm getting bored with
> > stuff I already know how to make. You are right however - some of this
> > ain't that great but what I'm trying to do is keep myself interested in
> > cooking. Does that make me a bad person? :-)
>
> Add to that the fact that boneless skinless chicken breasts are pretty much
> devoid of *any* flavor, chicken or otherwise, and you find yourself making
> chicken tikka masala, chicken strips with honey-mustard dipping sauce, and
> chicken teriyaki just to avoid feeling like you're eating styrofoam.
>
> Bob

ROFL!!! I do SO agree! Chicken breast meat, cooked boneless and
skinless, always takes creativity. I agree with Bob Pastorio. He
preferred boneless skinless THIGH meat!
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

On Sun, 4 Jan 2009 02:28:12 -0800 (PST), dsi1 >
wrote:

>On Jan 3, 6:57*pm, sf > wrote:
>
>> Speaking from the Peanut Gallery.... all of that stuff sounds
>> absolutely gross. * *
>>
>> I want chicken that tastes like chicken. *If there's a coating or dip,
>> fine... but I need to taste chicken first.
>
>I understand your point. My fried chicken is seasoned simply with salt
>and pepper and some MSG and is probably as great as it gets and I can
>roast a very nice conventional bird but you might say that I'm getting
>bored with stuff I already know how to make. You are right however -
>some of this ain't that great but what I'm trying to do is keep myself
>interested in cooking. Does that make me a bad person? :-)

Yes, you have brought shame upon RFC as a whole. The Cabal (TINC)
will be in touch with you soon.

Carol, grinning

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On Sun, 4 Jan 2009 03:24:11 -0800, "Bob Terwilliger"
> wrote:

>Add to that the fact that boneless skinless chicken breasts are pretty much
>devoid of *any* flavor, chicken or otherwise, and you find yourself making
>chicken tikka masala, chicken strips with honey-mustard dipping sauce, and
>chicken teriyaki just to avoid feeling like you're eating styrofoam.

That's it! Another transgression! I'm keeping track, you know. You
can't get away with tasty cooking here in RFC. For shame!

Carol

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On Jan 4, 1:24*am, "Bob Terwilliger" >
wrote:
>
> Add to that the fact that boneless skinless chicken breasts are pretty much
> devoid of *any* flavor, chicken or otherwise, and you find yourself making
> chicken tikka masala, chicken strips with honey-mustard dipping sauce, and
> chicken teriyaki just to avoid feeling like you're eating styrofoam.

Back in the old days, we'd do dopey things like stuff them with a
block of butter and fry them - we must have been nutz! :-)

>
> Bob

On Jan 4, 5:51*am, Damsel in dis Dress >
wrote:
> On Sun, 4 Jan 2009 02:28:12 -0800 (PST), dsi1 >
> wrote:
>
> >On Jan 3, 6:57*pm, sf > wrote:
>
> >> Speaking from the Peanut Gallery.... all of that stuff sounds
> >> absolutely gross. * *
>
> >> I want chicken that tastes like chicken. *If there's a coating or dip,
> >> fine... but I need to taste chicken first.
>
> >I understand your point. My fried chicken is seasoned simply with salt
> >and pepper and some MSG and is probably as great as it gets and I can
> >roast a very nice conventional bird but you might say that I'm getting
> >bored with stuff I already know how to make. You are right however -
> >some of this ain't that great but what I'm trying to do is keep myself
> >interested in cooking. Does that make me a bad person? :-)
>
> Yes, you have brought shame upon RFC as a whole. *The Cabal (TINC)
> will be in touch with you soon.

I've had this problem since I was a kid. I would get interested in a
simple dish and would work on them repeatedly until I got a pretty
good result at which point I'd lose interest in the dish. Pound cake,
sponge cake, chili, yogurt, biscuits, cheese cake were some of the
foods I "got into" when I was a kid. In the last 10 years I've figured
out fried chicken and cooking a roast turkey - better late than never,
I guess. :-)

>
> Carol, grinning
>
> --
> Change JamesBond to his agent number to reply.

We moved to the mainland over 40 years ago but go back as often as
possible and 'pig' out. Favorite places are(were) Patty's in Ala Moana
and some L&L s. Patty's is gone now. Where's best web site to get good
olt time Hawaiian recipes etc? Leonard's is still a must stop as well
as shave ice on north shore. Any place to get sushi? Best now seems to
be Costco.


dsi1 wrote:
> On Jan 4, 5:51 am, Damsel in dis Dress >
> wrote:
>> On Sun, 4 Jan 2009 02:28:12 -0800 (PST), dsi1 >
>> wrote:
>>
>>> On Jan 3, 6:57 pm, sf > wrote:
>>>> Speaking from the Peanut Gallery.... all of that stuff sounds
>>>> absolutely gross.
>>>> I want chicken that tastes like chicken. If there's a coating or dip,
>>>> fine... but I need to taste chicken first.
>>> I understand your point. My fried chicken is seasoned simply with salt
>>> and pepper and some MSG and is probably as great as it gets and I can
>>> roast a very nice conventional bird but you might say that I'm getting
>>> bored with stuff I already know how to make. You are right however -
>>> some of this ain't that great but what I'm trying to do is keep myself
>>> interested in cooking. Does that make me a bad person? :-)
>> Yes, you have brought shame upon RFC as a whole. The Cabal (TINC)
>> will be in touch with you soon.
>
> I've had this problem since I was a kid. I would get interested in a
> simple dish and would work on them repeatedly until I got a pretty
> good result at which point I'd lose interest in the dish. Pound cake,
> sponge cake, chili, yogurt, biscuits, cheese cake were some of the
> foods I "got into" when I was a kid. In the last 10 years I've figured
> out fried chicken and cooking a roast turkey - better late than never,
> I guess. :-)
>
>> Carol, grinning
>>
>> --
>> Change JamesBond to his agent number to reply.
>

On Sun, 4 Jan 2009 08:43:30 -0800 (PST), dsi1 >
wrote:

>I've had this problem since I was a kid. I would get interested in a
>simple dish and would work on them repeatedly until I got a pretty
>good result at which point I'd lose interest in the dish. Pound cake,
>sponge cake, chili, yogurt, biscuits, cheese cake were some of the
>foods I "got into" when I was a kid. In the last 10 years I've figured
>out fried chicken and cooking a roast turkey - better late than never,
>I guess. :-)

I wouldn't call that a problem unless you never go back and make any
of those things ever again. Sounds like you're a good cook!

Carol

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dsi1 wrote about boneless skinless chicken breasts:

> Back in the old days, we'd do dopey things like stuff them with a block of
> butter and fry them - we must have been nutz! :-)

Or Ukrainian.[1]

Bob
[1] Yes, I know Wikipedia says that Chicken Kiev probably originated in St.
Petersburg.

On Jan 4, 8:04*am, Jim Davis > wrote:
> We moved to the mainland over 40 years ago but go back as often as
> possible and 'pig' out. *Favorite places are(were) Patty's in Ala Moana
> and some L&L s. *Patty's is gone now. Where's best web site to get good
> olt time Hawaiian recipes etc? *Leonard's is still a must stop as well
> as shave ice on north shore. *Any place to get sushi? Best now seems to
> be Costco.

No suggestions on sushi in Hawaii. Waiola Store would be my choice for
shave ice as Haleiwa seems ungodly too far away and because I think
it's a better shave ice and because I used to live down the street.
There are benches out by the store and you can eat your cool treat in
the setting of this quiet Moiliili residential neighborhood and
contemplate how it seems that nothing has changed there since you
moved out of there. Sitting there, you might imagine it's the 60s or
70s all over again.

http://tinyurl.com/9d9tpr

Steve Pope wrote:
> Serene Vannoy > wrote:
>
>> I've made Kili's recipe a half dozen times (and think of her ever more
>> fondly every time) and 1/3 cup works out just right.
>
>> Nothing wrong with liquid smoke, when it's the right fit for the food.
>
> (Okay, I'm surprised becuase I recall you saying in the past
> you didn't like smoke flavor in anything.)

I don't, and I'd actually like the dish better without it, but the smoke
flavor ends up faint, actually -- faint enough that I don't hate it,
which is saying a lot -- and my family LOVES it.

Serene

--
Super Cool Toy Store (I've played with them, and they really are super
cool): http://supercooltoystore.com

"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

Damsel in dis Dress wrote:
> On Sat, 03 Jan 2009 17:37:12 -0600, Becca >
> wrote:
>
>> cybercat wrote:
>>> "Damsel in dis Dress" > wrote:
>>>
>>>> We did a taste test, and determined that
>>>> it needed more liquid smoke. The final amount was probably about 1/3
>>>> cup (Christy's suggested amount).
>>> Wow, I am really surprised. I thought that 1/3rd of a cup was a typo. Thanks
>>> for reporting. I wanted to make this dish, but I just cannot get past the
>>> liquid smoke.
>> Same here, I thought 1/3 cup liquid smoke was a typo. I am glad it
>> worked out.
>
> I typed my report while everything was reaching temperature again.
> After having eaten a good portion of this, I have edited my final
> recipe (is a recipe *ever* really final?) to make salt optional (I
> will omit it in the future) and to reduce the liquid smoke to 1/4 cup.
> It's good this way, but there is something to be said for subtlety, as
> well. I'd say anywhere from 2 to 4 tablespoons would be lovely.

I always forget to salt the meat, so we just salt the dish on our plates.

Serene

--
Super Cool Toy Store (I've played with them, and they really are super
cool): http://supercooltoystore.com

"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

On Jan 4, 8:50*am, Damsel in dis Dress >
wrote:

> I wouldn't call that a problem unless you never go back and make any
> of those things ever again. *Sounds like you're a good cook!

I'm a good cook in the sense that I know methods of cooking and how
the ingredients interact with each other and and how they react when
cooked. I'm a bad cook because I don't really enjoy cooking any more
and am more interested in preparing foods that don't require much
effort on my part. I have a running joke with my friend - she wants me
to make her a pan of baklava - the joke has been running for over 3
years but making one of those now seems like a big ordeal. A factor
could be my type 2 diabetes - greasy, sugary foods hold little appeal
to me. That's life, I guess. :-)

>
> Carol
>
> --
> Change JamesBond to his agent number to reply.

On Jan 4, 9:41*am, "Bob Terwilliger" >
wrote:
> dsi1 wrote about boneless skinless chicken breasts:
>
> > Back in the old days, we'd do dopey things like stuff them with a block of
> > butter and fry them - we must have been nutz! :-)
>
> Or Ukrainian.[1]
>

Times have changed - we now know that eating a chicken breast stuffed
with a block of butter has a 62% chance of causing a heart attack or
stroke - instantly. :-)

> Bob
> [1] Yes, I know Wikipedia says that Chicken Kiev probably originated in St.

On Sun, 4 Jan 2009 12:54:45 -0800 (PST), dsi1 >
wrote:

>On Jan 4, 8:50*am, Damsel in dis Dress >
>wrote:
>
>> Sounds like you're a good cook!
>
>I'm a good cook in the sense that I know methods of cooking and how
>the ingredients interact with each other and and how they react when
>cooked. I'm a bad cook because I don't really enjoy cooking any more
>and am more interested in preparing foods that don't require much
>effort on my part. I have a running joke with my friend - she wants me
>to make her a pan of baklava - the joke has been running for over 3
>years but making one of those now seems like a big ordeal. A factor
>could be my type 2 diabetes - greasy, sugary foods hold little appeal
>to me. That's life, I guess. :-)

You sound like me, except I don't understand interactions of
ingredients, etc. RFC had rekindled my interest in cooking. Crash is
always happy when I'm in the newsgroup.

Carol

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On Sun, 04 Jan 2009 12:46:40 -0800, Serene Vannoy
> wrote:

>Damsel in dis Dress wrote:
>
>> I typed my report while everything was reaching temperature again.
>> After having eaten a good portion of this, I have edited my final
>> recipe (is a recipe *ever* really final?) to make salt optional (I
>> will omit it in the future) and to reduce the liquid smoke to 1/4 cup.
>> It's good this way, but there is something to be said for subtlety, as
>> well. I'd say anywhere from 2 to 4 tablespoons would be lovely.
>
>I always forget to salt the meat, so we just salt the dish on our plates.

Just say that's how you planned it.

Carol

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Change JamesBond to his agent number to reply.

dsi1 wrote:

> No suggestions on sushi in Hawaii. Waiola Store would be my choice for
> shave ice as Haleiwa seems ungodly too far away and because I think
> it's a better shave ice and because I used to live down the street.
> There are benches out by the store and you can eat your cool treat in
> the setting of this quiet Moiliili residential neighborhood and
> contemplate how it seems that nothing has changed there since you
> moved out of there. Sitting there, you might imagine it's the 60s or
> 70s all over again.
>
> http://tinyurl.com/9d9tpr

Thanks, I enjoyed reading that.

Becca

dsi1 wrote:


> I'm a bad cook because I don't really enjoy cooking any more
> and am more interested in preparing foods that don't require much
> effort on my part. I have a running joke with my friend - she wants me
> to make her a pan of baklava - the joke has been running for over 3
> years but making one of those now seems like a big ordeal. A factor
> could be my type 2 diabetes - greasy, sugary foods hold little appeal
> to me. That's life, I guess. :-)

Hang in there honey, your desire to cook may come back. It did for me. I
was too busy at work and everything I cooked seemed like an ordeal -
that took the fun out of it.

Since you have T2D, it is good that you are staying away from sugary
foods. I'm proud of you.

Becca

Damsel in dis Dress wrote:

> You sound like me, except I don't understand interactions of
> ingredients, etc. RFC had rekindled my interest in cooking. Crash is
> always happy when I'm in the newsgroup.
>
> Carol

The cooking group may not be as exciting as a sex group, but I am sure
he appreciates the good food, just the same. =)

Becca

On Jan 4, 12:55*pm, Becca > wrote:

> Hang in there honey, your desire to cook may come back. It did for me. I
> was too busy at work and everything I cooked seemed like an ordeal -
> that took the fun out of it.
>
> Since you have T2D, it is good that you are staying away from sugary
> foods. *I'm proud of you.

Generally, I don't have much to do with docs however, I found this out
during a medical check-up for life insurance about 4 years ago. Good
thing too; I probably would have not found this out for years. Lucked
out this time... :-) My guess is that a large number of type 2 cases
will go undiagnosed although there seems to be more public awareness
of this in the last few years.

>
> Becca

On Sun, 04 Jan 2009 10:04:49 -0800, Jim Davis
> wrote:

>We moved to the mainland over 40 years ago but go back as often as
>possible and 'pig' out. Favorite places are(were) Patty's in Ala Moana
>and some L&L s. Patty's is gone now. Where's best web site to get good
>olt time Hawaiian recipes etc? Leonard's is still a must stop as well
>as shave ice on north shore. Any place to get sushi? Best now seems to
>be Costco.
>

Sorry haven't read the whole thread- new computer and set up here (fun
& hard)- but I owudl say that if you want good sushi, it's not at
COSTCO if you are in Hawaii. Better got to a local store like KTA on
Hawaii island and on Oahu something like Times- if they still exist.
Same for fish. I bought the COSTCO sushi and was very disappointed.
Pretty but tasteless. The local fish at Costco, although beautiful,
was much more than my local KTA where the local fishermen have an
arrangement with the store. I would assume if you go to Oahu, there
are definitley local type supermarkets. Sorry brain is dead from
computer work or I'd come up with several. Not Costco, though.

aloha,
beans

On Jan 4, 12:47*pm, Becca > wrote:
> dsi1 wrote:
> > No suggestions on sushi in Hawaii. Waiola Store would be my choice for
> > shave ice as Haleiwa seems ungodly too far away and because I think
> > it's a better shave ice and because I used to live down the street.
> > There are benches out by the store and you can eat your cool treat in
> > the setting of this quiet Moiliili residential neighborhood and
> > contemplate how it seems that nothing has changed there since you
> > moved out of there. Sitting there, you might imagine it's the 60s or
> > 70s all over again.
>
> >http://tinyurl.com/9d9tpr
>
> Thanks, I enjoyed reading that. *
>
> Becca

It's a bit strange because that little hole-in-the-wall store of the
type we used to call a "candy store" when I was a little kid, is in
the middle of a residential area that is mostly homes built during the
40s and 50s. We used to live in the area and the school my son used to
go to is likely the only public school in America that has been bombed
by a foreign country. During the attack on Pearl Harbor, the Japanese
for some reason, let loose a few bombs in the area and damaged the
school's roof. It's true.

My brother-in-laws are visiting so I will make a rib roast for them.
I'm gonna get for a bag of alae, which is Hawaiian red salt, which is
salt with red clay mixed in. The stuff we used in the old days would
to have a disclaimer on the bag that said "not intended for human
consumption" which everyone cheerfully ignored. Now days, the bag is
still the same except there's no warning. Anyway, I intend to mix a
bunch of the coarse salt with liquid smoke and put on a pretty good
coating of that mixture and pepper and stick that sucker in the oven.
Gosh, at least that part's gonna be dead easy. :-)

On Jan 4, 11:31*am, Damsel in dis Dress
> wrote:
> On Sun, 4 Jan 2009 12:54:45 -0800 (PST), dsi1 >
> wrote:
>
> >On Jan 4, 8:50*am, Damsel in dis Dress >
> >wrote:
>
> >> Sounds like you're a good cook!
>
> >I'm a good cook in the sense that I know methods of cooking and how
> >the ingredients interact with each other and and how they react when
> >cooked. I'm a bad cook because I don't really enjoy cooking any more
> >and am more interested in preparing foods that don't require much
> >effort on my part. I have a running joke with my friend - she wants me
> >to make her a pan of baklava - the joke has been running for over 3
> >years but making one of those now seems like a big ordeal. A factor
> >could be my type 2 diabetes - greasy, sugary foods hold little appeal
> >to me. That's life, I guess. :-)
>
> You sound like me, except I don't understand interactions of
> ingredients, etc. *RFC had rekindled my interest in cooking. *Crash is
> always happy when I'm in the newsgroup. *
>
> Carol
>
> --
> Change JamesBond to his agent number to reply.

I forgot to mention this - if you can, please wrap your pork roast
with either ti or banana leaf. It gives the pig a unique flavor. That
said, I admit that I have not been doing this myself. I should slap
myself cause my father has ti plants growing at his house. Anyway, I
think you might dig it...

On Sun, 04 Jan 2009 16:57:07 -0600, Becca >
wrote:

>Damsel in dis Dress wrote:
>
>> You sound like me, except I don't understand interactions of
>> ingredients, etc. RFC had rekindled my interest in cooking. Crash is
>> always happy when I'm in the newsgroup.
>
>The cooking group may not be as exciting as a sex group, but I am sure
>he appreciates the good food, just the same. =)

Heehee!

Carol

--
Change JamesBond to his agent number to reply.

dsi1 wrote:

> My brother-in-laws are visiting so I will make a rib roast for them.
> I'm gonna get for a bag of alae, which is Hawaiian red salt, which is
> salt with red clay mixed in. The stuff we used in the old days would
> to have a disclaimer on the bag that said "not intended for human
> consumption" which everyone cheerfully ignored. Now days, the bag is
> still the same except there's no warning. Anyway, I intend to mix a
> bunch of the coarse salt with liquid smoke and put on a pretty good
> coating of that mixture and pepper and stick that sucker in the oven.
> Gosh, at least that part's gonna be dead easy. :-)

The Hong Kong Market had a good variety of salts; Vietnamese, which I
bought, and alae, Himalayan salt, and one salt that was black. When I
went back to the store, the alae was gone. It is like that sometimes.

A couple of people here have been to the Hong Kong Market. The ones in
Houston are huge, but not very well organized. It is worth the visit,
though.

Becca

On Sun, 04 Jan 2009 09:53:19 -0600, Damsel in dis Dress wrote:

> On Sun, 4 Jan 2009 03:24:11 -0800, "Bob Terwilliger"
> > wrote:
>
>>Add to that the fact that boneless skinless chicken breasts are pretty much
>>devoid of *any* flavor, chicken or otherwise, and you find yourself making
>>chicken tikka masala, chicken strips with honey-mustard dipping sauce, and
>>chicken teriyaki just to avoid feeling like you're eating styrofoam.
>
> That's it! Another transgression! I'm keeping track, you know. You
> can't get away with tasty cooking here in RFC. For shame!
>
> Carol

****! you mean the things we say here go on our Permanent Record?

your pal,
blake

"blake murphy" > wrote in message
...
> On Sun, 04 Jan 2009 09:53:19 -0600, Damsel in dis Dress wrote:
>
>> On Sun, 4 Jan 2009 03:24:11 -0800, "Bob Terwilliger"
>> > wrote:
>>
>>>Add to that the fact that boneless skinless chicken breasts are pretty
>>>much
>>>devoid of *any* flavor, chicken or otherwise, and you find yourself
>>>making
>>>chicken tikka masala, chicken strips with honey-mustard dipping sauce,
>>>and
>>>chicken teriyaki just to avoid feeling like you're eating styrofoam.
>>
>> That's it! Another transgression! I'm keeping track, you know. You
>> can't get away with tasty cooking here in RFC. For shame!
>>
>> Carol
>
> ****! you mean the things we say here go on our Permanent Record?
>
Particularly when you have a fan club.

blake murphy wrote:

> On Sun, 04 Jan 2009 09:53:19 -0600, Damsel in dis Dress wrote:
>
> > On Sun, 4 Jan 2009 03:24:11 -0800, "Bob Terwilliger"
> > > wrote:
> >
> >>Add to that the fact that boneless skinless chicken breasts are pretty
much
> >>devoid of *any* flavor, chicken or otherwise, and you find yourself
making
> >>chicken tikka masala, chicken strips with honey-mustard dipping sauce,
and
> >>chicken teriyaki just to avoid feeling like you're eating styrofoam.
> >
> > That's it! Another transgression! I'm keeping track, you know. You
> > can't get away with tasty cooking here in RFC. For shame!
> >
> > Carol
>
> ****! you mean the things we say here go on our Permanent Record?
>


You shouldn't have blown off that HS trig class so you could instead get
high on that nice Spring day back when you were 17, blake...

--
Best
Greg