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wcerto
Ahonui
USA
5052 Posts |
 Posted - 10/14/2008 : 11:10:38 PM
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Paul made homemade, handmade tamales once. Just once. They taste real good but way labor intensive. I make some very good green chili/pork/toomatillo stew. Yum. I think I shall make some if can find decent tomatillos. Getting in the low 50's tomorrow for high temp, so time for chili and stews anbd soups.
I just read an article that says if you eat the spicy food, it is more calorie effective because you burn calories while you are burning from the spices.
Did anyone hear of "umame", the new taste that is in addition to sweel, salty, sour and bitter. It is the "savory" taste and is found in great abundance in soy, parmesan cheese and other savory kine stuff. It is a real thing, not just made up pretend stuff. Fo realz. |
Me ke aloha
Malama pono,
Wanda |
Edited by - wcerto on 10/14/2008 11:30:05 PM |
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slipry1
Ha`aha`a
USA
1511 Posts |
Posted - 10/15/2008 : 06:39:44 AM
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quote:
Originally posted by wcerto
Paul made homemade, handmade tamales once. Just once. They taste real good but way labor intensive. I make some very good green chili/pork/toomatillo stew. Yum. I think I shall make some if can find decent tomatillos. Getting in the low 50's tomorrow for high temp, so time for chili and stews anbd soups.
I just read an article that says if you eat the spicy food, it is more calorie effective because you burn calories while you are burning from the spices.
Did anyone hear of "umame", the new taste that is in addition to sweel, salty, sour and bitter. It is the "savory" taste and is found in great abundance in soy, parmesan cheese and other savory kine stuff. It is a real thing, not just made up pretend stuff. Fo realz.
In addition to green chili stew and chili, I make a mean posole - ah, New Mexico!!! Home of the sopapilla, too. |
keaka |
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thumbstruck
Ahonui
USA
2168 Posts |
Posted - 10/15/2008 : 5:03:54 PM
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| I can attest to Slipry1's posole! I make it too. Great for breakfas'! Menudo pa' la cura! Makes me hungry foa tripe stew! |
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wcerto
Ahonui
USA
5052 Posts |
Posted - 10/16/2008 : 01:57:02 AM
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quote:
Originally posted by thumbstruck
I can attest to Slipry1's posole! I make it too. Great for breakfas'!
Az y hillbillies eat grits for breakfast. Ground up hominy = grits. I made posole once. It was very good but sure took a long time to cook.
When you get those itty bitty corns in Chinese food sometimes, they are just that only itty bitty baby corns. Is that truly traditional Chinese to use corn or is it just made up for mainland tastes?
Tripe is something I never have eaten. Organ meats scare me. How can you eat a stomach? It just seems wierd to be able to digest a stomach, because the stomach should be immune to digestion, no? |
Me ke aloha
Malama pono,
Wanda |
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slipry1
Ha`aha`a
USA
1511 Posts |
Posted - 10/16/2008 : 05:50:49 AM
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quote:
Originally posted by wcerto
quote:
Originally posted by thumbstruck
I can attest to Slipry1's posole! I make it too. Great for breakfas'!
Az y hillbillies eat grits for breakfast. Ground up hominy = grits. I made posole once. It was very good but sure took a long time to cook.
Part of the joy of posole is its aroma while it cooks. One of my fondest memories is playing and listening to Norteno music on a rainy Berkeley afternoon and sipping on tequila while Sylvia Llano's dyanamite posole was stewing. |
keaka |
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thumbstruck
Ahonui
USA
2168 Posts |
Posted - 10/16/2008 : 11:53:27 AM
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Posole! Menudo! Bot' wit' lime, shredded cabbage, cilantro, chopped green onions, warm corn tortillas, some red chili for added zing. Da me una pata! I've made menudo with beef and pigs feet, posole with pork hock and chicken. The feet make great stock.
Wanda, you can by-pass the long cooking time of the hominy by buying one beeg can in a tienda (Mexican grocery). I save da juice from da can, add a lillobit masa harina and add'em to the pot for thickening.
Half the joy of eating menudo, pigs feet etc is grossing out "normal" folks! |
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thumbstruck
Ahonui
USA
2168 Posts |
Posted - 10/16/2008 : 11:56:55 AM
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| Lupe Guzman told me he was going to take papers out on me for either Tejano or Mejicano citizenship because of my menudo. (You can see a picture of Lupe in Wikipedia in the "bajo sexto" article.) |
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ypochris
Lokahi
USA
398 Posts |
Posted - 10/16/2008 : 12:15:51 PM
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"Is that truly traditional Chinese to use corn or is it just made up for mainland tastes?"
"Corn" is a Native American food, first domesticated in Mexico. But what is truely "traditional"? Can you imagine Thai food without chili peppers? Or Italian food without tomatoes? (Other Native American foods).
I put "corn" in quotation marks because corn is another English word for grain. Thus wheat, barley, rye, etc. are also corn. The "proper" (or at least more specific) term would be maize.
But hey brah, dis da talk story tred wea anykine stay good, so fo why I like get on dis trip? I jus had fo add dis befoa some oddah buggah like say um... |
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wcerto
Ahonui
USA
5052 Posts |
Posted - 10/16/2008 : 1:33:02 PM
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| Ovah 950 riplaiz. Ovah 22 towzan times peepo stay read dis tread. Ui-ha. Can broke some kine record o wot? No let dis go make die dead. |
Me ke aloha
Malama pono,
Wanda |
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Julie H
Ha`aha`a
USA
1206 Posts |
Posted - 10/16/2008 : 6:56:03 PM
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Youse guys!
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thumbstruck
Ahonui
USA
2168 Posts |
Posted - 10/17/2008 : 03:22:57 AM
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| Humans are omnivores, anything on the planet is fair game. If we like it, we'll eat it. Same with music--if we like it, we'll play it. |
Edited by - thumbstruck on 10/17/2008 03:24:00 AM |
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Baritone
Lokahi
USA
136 Posts |
Posted - 10/17/2008 : 11:30:42 AM
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Tripe stew! Italian style, French style, Hawaiian style, Podagee style, Pake style, Filipino style.... All ono. Try sopopilla Italian style wit da honey miele mille fiore wen hana pau ke la mea pipi loko opu.
Herb |
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wcerto
Ahonui
USA
5052 Posts |
Posted - 10/18/2008 : 02:11:00 AM
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What other kind of good stuff can I mkae with mochiko flour besides butter mochi?
Also, if anyone knows any other ono recipes for "ethnic" desserts. For instance, is there something that is typical Chinese dessert? (Bakery/pastry -wise). Or Portagee, Korean, Filipino, etc.? Seems like if I go to an "ethnic" restaurant, for dessert, they have sherbet or ice cream or canned lychee.
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Me ke aloha
Malama pono,
Wanda |
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wcerto
Ahonui
USA
5052 Posts |
Posted - 10/18/2008 : 02:18:50 AM
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It is getting close to Halloween time. When we were kids in W. Va., would create michief, like overturning outhouses . In the city, kids would soap your windows or TP you front yard or throw eggs at the house, if you did not give good treats. One time in W. Va., we pushed the school teacher's VW bug over the bank into the creek. He was grumpy about that, but he was one of my cousins, so we had to do some mischief. Well, it wasn't my idea. I was a good girl. It was another cousin's idea. Yes, I was the good girl. Really. I WAS.
We used to go out for hours without a parent, come home with bags and bags of candy. I even remember used to get home-made popcorn balls or caramel apples or candy apples. By the time my kids were old enough to go trick-or-treatiing, I examined everything they got, practically needed to x-ray it because I was scared some maniac would sabotage their goodies. And then we doled out the candy a little at a time so it would last. But I remember when we were kids, eating candy until we got sick. And I do not even remember my ma kakaroaching any of my candy, but I sure kakaroached our girls' candies. We always had home-made costumes, but they were so creative. One time I was a princess with a hoop skirt. My mom inserted a hula hoop into the hem of the skirt to make it stand out, but In school, made it very hard to sit in the dumb little desks. I always wanted a store bought costume instead of home-made, but down I do not know why. The store bought onese are horrible. |
Me ke aloha
Malama pono,
Wanda |
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ypochris
Lokahi
USA
398 Posts |
Posted - 10/18/2008 : 05:23:52 AM
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"Also, if anyone knows any other ono recipes for "ethnic" desserts."
Wanda, you know how fo make kulolo? Das one Hawaiian dessert.
Hea, I goine give you two recipie- Hawaiian, and "coconut".
Old kine, the way we do it on Laupahoehoe Nui:
While waiting for low tide, gather firewood, porous rocks, ti leaf, green and ripe banana, sweet potato, yam, a pig- you know, all the stuff you need for an imu, as described in a prevous post. Or just get the pit ready and start heating the rocks to red hot, if all you want is a lot of Kulolo- but you will still need plenty ti leaf and some shredded banana trunk.
When low tide come, find some big ophi and scare them off rock with pupu snail, or use edge of thin rock to knock them off the rock. Scrape ophi out of shell using another opihi- eat opihi and clean and save shells.
Pull some taro- good starchy kind the best, but litle bit loli loli kine works too. Wash, and scrape off the skin with ophi shell, dig out any spots or rot.
Find good dried coconuts- shake and make sure get plenty water inside, cause need to be sweet kine. Use stake or smash with large rock to remove husk. Tap coconuts on tip of pointed rock around center to break into even halves. Scrape out meat with opihi shells into calabash, being careful not to scrape too deep on eye side of shell and open up one puka.
Get some awapuhi stems and whack them against a rock until fibers separate, then wring fiber to remove excess moisture. If wrong season for awapuhi, stip some hau bark and shred it, or if no moa hau, use the coconut husks- strip out fiber from the husk (but coconut husk is rough on your hands).
Spread fiber and gather shredded coconut into middle- wring out coconut cream, either into new calabash or back into unsqueezed shredded coconut. Discard squeezed coconut- it should just be tasteless fiber if you have squeezed it properly. Continue until all coconut cream has been extracted- a little grated coconut left in the cream is good, though.
Break some ripe (soft, Hawaiian variety, not tough cane company kine) sugarcane into manageable lengths. Whack cane against rock to split skin, then wring juice into coconut cream.
Grate the taro with the ophi shell. Best to do this into another calabash, as you can then use the coconut cream mixture to bathe your hands and ease the itch. Or if the itch no boddah, den jus grate um into da sweetened cream. Quantities are variable, but it is something like half taro, a quarter coconut cream, and a quarter cane juice- vary to taste.
Scoop mixture into half coconut shells, place in imu on top of shredded bananatrunk and ti leaf, carefully cover each shell with a ti leaf, cover entire emu with plenty ti leaf, and bury with about four inches of moist dirt, sealing any spots that leak stem- again, see previous post on how to do an emu.
After at least six hours, but the longer the better (overnight generally if only get kulolo, but no like overcook the other stuff if get full emu) dig it up and enjoy!
Tip: If only doing kulolo and cooking overnight, throw in some young (four inch diameter) ti roots and enjoy another Hawaiian dessert- tastes like molasses candy!
O.K., now "coconut" (brown on the outside but white inside) method:
Go to supermarket and buy taro, coconut cream (ideally frozen rather than canned), raw sugar, honey, and aluminum one pound loaf pans with covers.
Peel and grate or grind taro, add coconut cream, sugar, and honey- amount varies to taste but about 2/3 grated taro to 1/3 cream, then raw sugar and honey about half and half to taste (but don't taste it raw!).
Spoon mixture into loaf pans, cover, and stack loosly in large steamer. Steam for about six hours. Let cool and enjoy!
(Not nearly as good as the other kind, although the honey adds a different, enjoyable flavor to replace the smokey ti leaf emu traditional flavor.)
Mebbe bymby wen get time I teach you fo make Haupia, Hawaiian and "coconut" style... |
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