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Thread: What's For Dinner - Chapter 1

  1. #101

    Default Re: What's For Dinner - Chapter 1

    Tonight we're having "Daddy's World Famous Sweet Sour Pork". Going get daikon, pineapple chunks, tomatos and green and yellow bell peppers served ovah steamed rice. Fo drink, get one tea pot full of nice, hot green tea. I going mek ochazuke (tea and rice).

  2. #102
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    Default Re: What's For Dinner - Chapter 1

    Chicken Paria (Bitter Melon Leaves) Soup, hot steam rice, and a can of iced cold Coke-a-Cola! Masarap!

    Auntie Lynn
    Be AKAMAI ~ KOKUA Hawai`i!
    Philippians 4:13 --- I can do all things through Christ who strengthens me.

  3. #103
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    Apr 2004
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    Default Re: What's For Dinner - Chapter 1

    Beef and cheese sandwich from Arby's.

  4. #104

    Default Re: What's For Dinner - Chapter 1

    Been working around the house and got too lazy to cook. Took the family to Dot's. Wife and Mel had the prime rib, I had the sizzling hamburger steak with brown gravy and sauteed onions. It'll do.

  5. #105
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    Default Re: What's For Dinner - Chapter 1

    Dinner at Todai's with wonderful company and lots of laughter!

    Auntie Lynn
    Be AKAMAI ~ KOKUA Hawai`i!
    Philippians 4:13 --- I can do all things through Christ who strengthens me.

  6. #106
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    May 2004
    Location
    San Jose, CA
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    Default Re: What's For Dinner - Chapter 1

    Soft Gau Gee Mein and Boneless chicken with veggies at Au's Garden.

  7. #107

    Default Re: What's For Dinner - Chapter 1

    A quick and easy version of homemade Brazilian feijoada with chewy brown rice.

    Miulang

  8. #108

    Default Re: What's For Dinner - Chapter 1

    Daddy's World Famous Shoyu Chicken Wings, with daikon, shiitake mushrooms, tofu and kombu. I had my usual ochazuke with green tea.

  9. #109

    Default Re: What's For Dinner - Chapter 1

    Umm... Two Knuckle sandwiches with a side order of a smack on the cheek for disobeying my uncle at his own house.....


    i shouldn't be on the internet right now

  10. #110
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    Default Re: What's For Dinner - Chapter 1

    Lots of Kalbi, Fabulous Baked Spaghetti, & Onolicious Garlic Chicken! anybody like come eat? Get plenty!

    Auntie Lynn

    Note: Get Yobo Movie Marathon! Juss bring da Crown Royal - we can go Karaoke afta!
    Be AKAMAI ~ KOKUA Hawai`i!
    Philippians 4:13 --- I can do all things through Christ who strengthens me.

  11. #111
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    Default Re: What's For Dinner - Chapter 1

    About to have a Pastrami sandwich from Subway while watching TV.

  12. #112
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    Kailua, Oahu
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    Default Re: What's For Dinner - Chapter 1

    Oh, great. It's 11:25 p.m. and Kimo just served himself up ANOTHER helping of freakin' Bush's Baked Beans with bacon, brown sugar and onions. And he's topped it off with a slice of freakin' cheese. Cheese! And beans! And onions!

    I didn't have any, but I'm starting to rethink my strategy.

  13. #113
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    Default Re: What's For Dinner - Chapter 1

    Quote Originally Posted by MadAzza
    Kimo just served himself up ANOTHER helping of Bush's Baked Beans
    "Gaining the upper hand in relationships through intimidation." indeed.

    is it any wonder i go silent occasionally, gang?

    But ya know how it goes: if THEY got the atomic bomb, WE gotta have the atomic bomb...

    but, truth be told, da cat has been complaining loudly lately and threatening to run away, tho...
    Last edited by kimo55; April 11th, 2006 at 11:59 PM.

  14. #114
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    Default Re: What's For Dinner - Chapter 1

    Quote Originally Posted by kimo55
    is it any wonder i go silent occasionally, gang?
    As long as you keep eating those beans then yes, it actually is a wonder.
    .
    .

    That's my story, and I'm sticking to it.

  15. #115
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    Default Re: What's For Dinner - Chapter 1

    Quote Originally Posted by LikaNui
    As long as you keep eating those beans then yes, it actually is a wonder.
    oh, yea. But the newly aquired sonic boom fuel is a recent aquisition in defence and rebuttal to what is probably falsly reported by various and sundry, as the CAT'S futs...

  16. #116
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    Default Re: What's For Dinner - Chapter 1

    Eh, Kimo, you shut up!

    Lies, all lies!

    Damn cat.

  17. #117
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    Default Re: What's For Dinner - Chapter 1

    For Kimo and for the cat, I humbly suggest http://www.beanogas.com/ .
    .
    .

    That's my story, and I'm sticking to it.

  18. #118
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    Default Re: What's For Dinner - Chapter 1

    Prime rib sub sandwich and a bottle of Diet Mountain Dew from Quizno's.

  19. #119
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    Default Re: What's For Dinner - Chapter 1

    Roast Beef and Cheese sandwich, curly fries and a Diet Coke from Arby's.

  20. #120

    Default Re: What's For Dinner - Chapter 1

    Side Street Inn pork chops.

    Recipe in colleague Betty Shimabukuro's new cookbook, "By Request."

    The copyright info in the front of the book prohibits me from retyping it here, but you can also retrieve it (free) from the Star-Bulletin Web site.

    http://starbulletin.com

    Obvious search term: "Side Street Inn"
    Less obvious search term: "Side Street Pork Chops"
    WAY less obvious search term: "Chotto Matte Kudasai."
    (hee hee - a reference to some celebrity-chef karaoke singing.)
    Last edited by Erika Engle; May 21st, 2006 at 04:10 PM. Reason: Grammar, S-B link.
    **************************************
    I know a lot less than what there is to be known.

  21. #121
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    Default Re: What's For Dinner - Chapter 1

    Garlic teri chicken plate lunch and a bottle of water from Spot's Drive Inn.

  22. #122
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    Default Re: What's For Dinner - Chapter 1

    BBQ chicken and hamburger steak plate lunch from Maholo Drive Inn.

  23. #123

    Default Re: What's For Dinner - Chapter 1

    Last night I made deep-fried ricotta balls, from a Mario Batali recipe.
    I don't have a digital camera -- so this won't be as visual a read as the anda-dog post. (sigh)

    http://www.foodnetwork.com/food/reci..._18282,00.html

    ee notes:

    Re, the ingredients:
    -I bought the "tub" of Ricotta from Costco (Precious brand, I think)
    and drained the needed amount.
    -I didn't use real Parm; just the Kraft type
    -Since I'd been to Costco, I didn't feel like making another trip to
    another store for fresh Italian parsley, so I just substituted dried Basil and Oregano
    -I don't know why the recipe calls for sliced garlic. I used crushed.
    -1.5 t kosher salt is a might salty, but 1 t didn't seem enough to my
    taste; I tasted the mix before adding the egg yolk
    -I also used fresh-ground black pepper
    -I used Progresso Italian-seasoned bread crumbs

    I made the ricotta mixture; and even though I'd had it sitting in a
    sieve for awhile prior to starting, it was still too wet to "roll," so
    I shook in more Kraft Parm. Of course, REAL parm, finely grated would
    have been better ... but it's $10/lb at Costco where the chunks ranged
    from $18 to $30.

    The mixture was still wet and soft. It was a hot day, so I did
    quenelles (I think that's how you spell it, when you take two spoons
    to shape an elongated "ball." I used two teaspoons.) I put these onto
    a paper-towel-lined baking sheet to dry and put the baking sheet into
    the fridge for about 15 minutes. They got nicely dried and firm enough
    to roll into a ball shape for the next step.

    I coated the ricotta balls in the egg and then the bread crumbs, but
    because it says the bread crumbs should be firmly pressed into the
    ricotta balls, I then rolled 'em between my hands. I put all on a
    baking sheet to wait for cooking.

    Even though I'd checked the temp of the hot olive oil, the first batch
    burst a little bit, so the rolled, breaded balls, on the baking sheet,
    went into the fridge for another 10 - 15 mins., before I tried to
    finish frying 'em up. The two waves of fridge-time really helped. The
    frying takes SECONDS. Don't try to multitask.

    What also helped was having a spider to lower 4 ricotta balls into the
    oil at a time, for keeping them moving, and then for removing them
    from the oil onto another, paper-towel-lined baking sheet.

    I sampled one, then let the three kids who were home try one (as pupu) ... and let's just say they loved 'em!

    I served the deep-fried ricotta balls with meatballs in a "foundation"
    of marinara sauce ... with some veg and bread on the side. The meatballs were the frozen type you get at Costco.

    Time consuming, because of the refrigeration steps and waiting several
    minutes for my "instant read" thermometer to measure the oil temp.,
    but, it was a DEFINITE keeper meal, for when I have the time and
    ingree-da-ments.
    **************************************
    I know a lot less than what there is to be known.

  24. #124

    Default Re: What's For Dinner - Chapter 1

    Quote Originally Posted by Erika Engle
    Last night I made deep-fried ricotta balls, from a Mario Batali recipe.
    Time consuming, because of the refrigeration steps and waiting several
    minutes for my "instant read" thermometer to measure the oil temp.,
    but, it was a DEFINITE keeper meal, for when I have the time and
    ingree-da-ments.
    I'm impressed - that's an ambitious recipe and it sounds like it turned out really well! I agree that the secret to cooking in a hot non-a/c kitchen (like mine) is the refrigerator. I use it all summer long to stash anything that is going to be baked or fried. And, what is up with those "instant read" thermometers anyway???

  25. #125

    Default Re: What's For Dinner - Chapter 1

    Quote Originally Posted by glossyp
    I'm impressed - that's an ambitious recipe and it sounds like it turned out really well! I agree that the secret to cooking in a hot non-a/c kitchen (like mine) is the refrigerator. I use it all summer long to stash anything that is going to be baked or fried. And, what is up with those "instant read" thermometers anyway???

    Thanks, glossyp that's a nice compliment ... and great affirmation.

    That "instant-read" thing is a total misnomer when it comes to the one I have. I definitely need a better one. If the recipe hadn't been so specific about the oil temp., I would have simply used my deep fryer. However, with only one setting, ("plugged in"), and no idea how hot it makes the oil, I decided on retaining control, to the degree that I could, on the stovetop. (No pun intended on the "degree" thing.)

    They really did come out delicious, in spite of my substitutions.
    Deep fried cheese. What's not to like?
    **************************************
    I know a lot less than what there is to be known.

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