make sumpin special for dindin?

[kimo55]

Re: make sumpin special for dindin?

sorry. dupe.

[kimo55]

Re: make sumpin special for dindin?

I am crab.
I am stuffed.
sometimes i jerk.
no times am i shrimp.


there. now ya know. in odda words, no niele da kine.

[Pua'i Mana'o]

Re: make sumpin special for dindin?

you calling me a fruit!?

Sheesh! Next you gonna accuse me of calling you one crab stuffed jerk shrimp

I was *only* trying to niele your VISA bill.

[kimo55]

Re: make sumpin special for dindin?

you calling me a fruit!?

[Pua'i Mana'o]

Re: make sumpin special for dindin?

we were served... sumpin special... the other nite, treated ourselves to a, well, treat;
went to the Ihilani, the Hokule'a bar. had ai mama...
Antipasi; marinated olives, prosciutto, roasted chilled red and green peppers, shaved manchego, cilantro hummus with flatbread.

Then, we enjoyed the crab stuffed jerk shrimp. with mango coulis and fresh chives.
ok... wetting our respective palates with maitai and robt mondavi cabs, we ended with the Asian barbequed beef skewers which was served atop a small lake of coconut peanut sauce, carambola and toasted sesame. Orally orgasmically fab.
Amazing. and the layout there at that place is inkwedibow; hammerheads swimming among stingray and starfish, beautiful Hawaiiana murals adorning the wallspace... great place.

At the risk of appearing uncouth, how much did this 'ai mama set you back? Because when fruits appear as adjectives addressing nouns in other languages, you KNOW you had to drop serious scrips!

[kimo55]

Re: make sumpin special for dindin?

we were served... sumpin special... the other nite, treated ourselves to a, well, treat;
went to the Ihilani, the Hokule'a bar. had ai mama...
Antipasi; marinated olives, prosciutto, roasted chilled red and green peppers, shaved manchego, cilantro hummus with flatbread.

Then, we enjoyed the crab stuffed jerk shrimp. with mango coulis and fresh chives.
ok... wetting our respective palates with maitai and robt mondavi cabs, we ended with the Asian barbequed beef skewers which was served atop a small lake of coconut peanut sauce, carambola and toasted sesame. Orally orgasmically fab.
Amazing. and the layout there at that place is inkwedibow; hammerheads swimming among stingray and starfish, beautiful Hawaiiana murals adorning the wallspace... great place.

[pinakboy]

Re: make sumpin special for dindin?

jus da usual teri bbq shortribs and teri bbq chicken so i can make my own plate lunch at home for mah wife and me...

[1stwahine]

Re: make sumpin special for dindin?

I made a simple Low Sodium Beef with White Stem Cabbage Soup for MAMA and I. Had with with Brown rice. Got to eat healthy. Tasted great. Honest. Used Low sodium shoyu too. Chicken broth, ginger, and garlic, pepper for seasonings.

Auntie Lynn

[pzarquon]

Re: make sumpin special for dindin?

My wife made some wonderfully simple kalua pork and cabbage tonight. (And some garlic choi sum, mostly for my daughter.) It turned out to be an interesting "hybrid" recipe -- since I had recommended steaming, but she boiled it. But it was still good!

[kimo55]

Re: make sumpin special for dindin?

I plop it on da top and let my unsuspecting victim meexum up li dat as they see fit.

been doing that for years, since working as a chef in an Italian restaurant, working with those Italian local people. Those natives taught me alot.

BUT... I am now tempted to try it yer way.

[lavagal]

Re: make sumpin special for dindin?

I'm looking at a great abundance of basil myself. This sounds wonderful. I'm inspired. I even have a new bag of pinolas!
As much as I love capellini, or angel hair, I find it difficult to toss it with pesto. Other pasta shapes are easier. Do you glop it on top, or do you toss and serve? If I could figure out a way to toss it and serve it without some bare spots and the occasional globs of pesto (which are quite pleasant to encounter), I would.

[kimo55]

Yes, i did.

Tonite:
capellini pasta with two sauces.
Salad too, of course.

Two different alfredo sauces.
and
one pesto.

Artichoke pesto with pinolas.
Got the pasta perfect I think. That is the hardest part. pulling it outta the boiling water at just the right moment.
I don't mix the pesto with the alfredo. it goes on different piles o pasta on the plate, ya know...

then to top it off, fresh grated parmesan all over everything....

oh yum. talk about comfort food.