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Cleaned out the chest freezer in the garage and found three bags of frozen turkey bones, one bag of sliced honey glazed ham and frozen laulau. It was like Thanksgiving in February last night. I made jook with the bones. Washed it all down with a cold brewski (Coors Light)
Life is what you make of it...so please read the instructions carefully.
tried brining fowl for the first time ever. used hawaiian salt, fresh ground pepper, rosemary & thyme from the kcc farmer's market in my brine, in which i let chicken thighs swim overnight. then i broiled in eric's convection oven for 20 mins at 500 degrees, brought it down to 400 for another twenty minutes or so. made a side of braised broccoli rabe (also from the famer's market) and served with brown rice and a hunk of salt filone from the monster safeway down the hill, crisped up in the oven and spackled w/butter.
not bad for my first try. the skin came out with some crisp and the flesh inside was tender and steamingly moist. but i think next time i'll rinse off the brine or salt the brine a little less.
one thing tho--this little experiment has convinced us brining might be part of the secret behind the chicken at KJ's.
mr. scrivener, i should kiss you and buy you a six pack of non-canoe water just for your suggesting KJ's, by the way!
"when you wake up in the morning, tell yourself: the people i deal with today will be meddling, ungrateful, arrogant, dishonest, jealous, and surly..."--meditations, marcus aurelius (make sure you read the rest of the passage, ya lazy wankers!)
nothing humiliates like the truth.--me, in conversation w/mixedplatebroker re 3rd party, 2009-11-11, 1213
Home-made spaghetti. One thing I just discovered when making your spaghetti sauce. If you added too much tomato or it tastes too tomatoey, just add a packet of brown gravy mix to the sauce and it'll bring out the meat flavor over the tomato.
I made my first attempt at spaghetti sauce from scratch and it came out good after I added the gravy mix. Next time I'll stew the tomatoes before adding them to the sauce. I used cherry tomatoes too so I think that made it too tart.
Life is what you make of it...so please read the instructions carefully.
Salmon with a wasabi-mayo-teriyaki-furikake sauce, red potatoes grilled in sesame oil, rice and POG.
mmmmmmmmm! sounds scrumptious! i make the furikake salmon, but minus the mayo. try to stay away from that as much as possible. nothing beats REAL MAYO!
so i made beef broccoli last night. not bad. followed a recipe from some chinese internet site. the meat turned out sooooooo tender, but i think it was missing something.
Last edited by kani-lehua; March 17, 2008, 09:35 AM.
"chaos reigns within. reflect, repent and reboot. order shall return."
Caesar salad, incredibly good garlic bread, baked potato with the works, and a near-perfect filet mignon with bernaise sauce, at Haleiwa Joe's in Kaneohe, while looking at those gorgeous views of the gardens and the Ko`olau right at sunset.
It just doesn't get better than that. [/purr]
Aloha everyone! We'll be meeting Kalei for dinner at Likelike Drive Inn at 7:00 p.m. for dinner. We'll be going to Hibiscus Lounge for Karaoke after. Please join us if you're in the area.
Auntie Lynn
Be AKAMAI ~ KOKUA Hawai`i! Philippians 4:13 --- I can do all things through Christ who strengthens me.
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