| Author |
 Topic  |
|
thumbstruck
Ahonui
USA
2168 Posts |
 Posted - 11/07/2008 : 09:12:46 AM
|
A friend's daughter wen' get married and da food was 1 kalua pig, one venison roast and 2 turkeys, all insai da imu.
Good t'ing lunch soon. |
 |
|
|
noeau
Ha`aha`a
USA
1105 Posts |
Posted - 11/07/2008 : 09:15:07 AM
|
| I going call Baritone and go grind dim sum in China Town. See ya latas. |
No'eau, eia au he mea pa'ani wale nō. |
|
|
|
wcerto
Ahonui
USA
5052 Posts |
Posted - 11/07/2008 : 09:27:45 AM
|
My favorite hillbily grinz is pinto beans and ham hocks. Least aways now adays it is my favorite. When we were kids, I was sick of beans. Every day beans. Every day! That must be how Glenn's land of the futs and the futless developed. West Virginia musta been futland back then. Not that I was part of the methane problem, not me, oh no. Right Paul? Not me. But now we oni make beans a few times each year. I nevah like 'splode. Since I would nevah be one person for make hauna.
Another that was my favorite in my younger days was fried apple pies. Oh da ono. I do not even know how to make them. My mother made them out of applesauce, not sliced apples. I think she put some flour in the applesauce for make it thicken up and then put cinnamon and nutmeg, brown sugar. When she cut the dought in circles by tracing a saucer. She put the filling, then fold over to make half circle. Seal 'em up with fork mashing on the edges and fry in da iron skillet wit lard.
That's another thing. Cannot get good iron skillet nowadays. No mattah, cannot get 'em seasoned good enough.
My grandma used to make vinegar pie. Sounds icky but was ono. Like lemon merengue pie, oni, she put whipped cream on top since we had cows and plenty cream.
For breakfast, fried apples and biscuits. The apple trees had apples that always stayed green. These were the best for frying. When young, they were very, very hard and green. When they got ripe, they turned paler green, almost yellow. Very tart, and oh so good to fry and have with nice buttery biscuits. My dad's mother made the best biscuits in the world, baking them in a wood burning iron stove. No thermostat. No timer. Fluffy and tender and oh so good. And for water at their house, no pump. Oni well outside, had to go put da bucket down the well with a rope and haul em up. The water was so cold, it would give you brain freeze. Ahdunno how it could be so cold always even in hot summer. Then we had to heat water on the stove to wash dishes. She usually kept a big pot of water warming on the back of the stove. Their fireplace was the only way to keep the place warm. It was a HUGE fireplace. I remember, two or three of us kids could stand up straight and tall inside the fireplace. They did not burn wood. They burned coal, since down there coal was laying all over the ground, just only needed to pick it up. No need coal mines over there. It was everywhere. That is a fragrance I shall never forget. The smell of coal burning will always remind me of Pawpaw and Mawmaw's house. |
Me ke aloha
Malama pono,
Wanda |
|
|
|
noeau
Ha`aha`a
USA
1105 Posts |
Posted - 11/07/2008 : 10:44:07 AM
|
Das kool man. Errybody get good kine stories all we gotta do is listen when they are told. Me when I was akid I nevah could imagine fireplaces and snow. But waves and crabs on the walls in the stream by a'ala pahk and mullet in the watah and stuff li'dat. I remembah rainy season which is not the same today. Would rain foa days and we would just play outside cause the weather was never freezing. Den wen you go isnai mom would trow you in the hot shower hu ka feel good that. We had mango season and we would all have our favorite source of mango seed or pickled mango. Today you gotta buy most of that in the store and it aint so good as befoa. Today though sometimes get sumboddy on the sai a da road selling that stuff in recycled kim chee bottles. What I miss is the real kine Hawaiian food. No moa good kine up hea available in the restaurants. Plate lunch, the heart stopping kind is what is mostly available and then the peepos up hea tink wow das Hawaiian food? Kinda junk yeah? Das not to say that local food Hawai'i style cannot be great it is just that most peepo open up one restaurant and they not very good cooks. And local kind ingredients are not available andthe water is different. Even Asian vegetables up here taste different. When stuff is grown in volcanic red soil the flavor is there. Up here Asian veggies no mo tda taste I used too. But as dyy say when in Rome. Yu know wot I mean? I miss pipikaula and soupy chicken longrice and pipi ku thickened with limu and poi. Pulehu short ribs and cooked in the ground pua'a kalua. I like see lu'au he'e and salt and onions and strawberry soda. Hua kai and fresh raw fish and fried akule don't forget lomi 'oio and salted salmon i thelomi kamano instead of fresh salmon. It is not the same when the salmon is fresh.
Anyway every body get one story so come on guys and gals staht trowin um out dere. I like read about stuff i don know about.
|
No'eau, eia au he mea pa'ani wale nō. |
Edited by - noeau on 11/07/2008 10:44:51 AM |
|
|
|
wcerto
Ahonui
USA
5052 Posts |
Posted - 11/07/2008 : 5:50:26 PM
|
Nodda ting dey get in W. Va. Black walnut trees. We would make fudge candy with black walnuts. It was very hard to crack the walnuts. But even worse, is first getting the outer shells off. You would have to let them dry for a while and then some people would lay them out on the ground on burlap feed sack, then on top put another feed sack and run over them with the car to remove the outer tough skin. Then you would have to pull it away with your hands and everyone knew you had walnuts because your hands would be so brown and no could wash it off. Eventually it would wear off and you ma would make you do dishes telling you it would help get rid of the brown on your hands. But the fudge was so ono, butter, cream and sugar. Cook to soft ball stage, then take off heat and beat, beat, beat to incorporate some air. Then when it starts to lose the shiny, then add nuts. Pour it in a pan and let cool. Mmm, just da ting fo a diabetic. No wonder all my relatives and me get diabetes. And black walnut cake. Mmmmm, good dat.
Black Walnut Cake
3 c. sifted cake flour
3 tsp. baking powder
1/2 c. butter
1 1/2 c. sugar
3 eggs
1/2 tsp. salt
1 c. milk
3/4 tsp. vanilla
1 c. black walnuts
1 tsp. black walnut extract
Cream butter until soft. Add sugar gradually and continue to cream until fluffy. Add eggs and black walnuts, vanilla and black walnut extract. Beat thoroughly.
Sift flour, baking powder and salt together. Alternately add in thirds, flour mixture, milk. Beat well after each addition. Bake 25 to 35 minutes. Sprinkle top of cake with chopped walnuts.
|
Me ke aloha
Malama pono,
Wanda |
|
|
|
wcerto
Ahonui
USA
5052 Posts |
Posted - 11/07/2008 : 5:55:54 PM
|
Plus not too many trees left down there. Too valuable for selling for timber. The taller and straighter the tree, the more money, especially if branches do not start until tree is very, very tall. They are not huge diameter, they get tall and grow pretty straight. Nothing can live underneath the trees, no grass or other plants because soil is way too acid for anything to grow. Da troof. Fo shua.
Did you know that timber is how the Cartright `ohana of Bonanza fame were supposed to have made their fortune. We went one time to Virginia City. |
Me ke aloha
Malama pono,
Wanda |
|
|
|
thumbstruck
Ahonui
USA
2168 Posts |
Posted - 11/07/2008 : 6:02:23 PM
|
Afta my Mom passed, my bro, my cousin an' me made "palt", potatoe dumplings. We went all out. We went thru 40 lbs of spuds, 7 lbs of salt pork and worked all aftanoon. Take one meatgrinder (kjotkvarna)an' grind da spuds. Add salt and flour to make a dough. Make a patty, put in chopped salt pork and roll into a ball. Boil for about 45min - 1 hour in salted water. Serve with lots of butter. My cousin puts jam on'em (his dad was a city boy back in Sweden, my mom's folks were "hillbillies" by my grandma's admition). The REAL reason you make palt is to fry the next day. Slice the palt, fry in butter and add a little milk.
Ho! Da ono! |
|
|
|
wcerto
Ahonui
USA
5052 Posts |
Posted - 11/07/2008 : 6:05:11 PM
|
Here is a top notch fudge recipe -- way more modern that what we used to use, but way mobettah, and pretty much fool-proof. If you make sure to boil for at least 5 mins (but not too much longer), then it will come the right texture. Do NOT make it on a humid day. It won't set up right. The longer you boil the stuff, the harder the fudge will set up. The perfect texture is important, you don't want it sticky, but then again, you don't want it hard and grainy. That's why 5 minutes is the perfect timing.
MARSHMALLOW CREME FUDGE
One 11 oz.bag milk chocolate chips
One cup semi-sweet chocolate chips
2 cups granulated sugar
1 jar marshmallow creme
1 can (5oz.) evaporated milk
one stick butter
2 tbs. corn syrup (can leave out, it just helps with texture)
1 tsp. vanilla extract -- the best is Watkiins Double Strength Pure Vanilla
1 cup chopped walnuts or pecans
Line 9 inch square pan with foil. Butter foil and put aside.
Combine sugar, syrup, milk, butter and put in a heavy saucepan, which has been buttered all the way to the top. Can butter pan with part of the stick of butter with which you are cooking the fudge.
Cook over medium heat, stirring constantly, until it reaches a full hard boil boil. Boil, stirring constantly, for 5 minutes. Remove from heat; add chocolate chips, vanilla and marsmalllow creme until blended. Pour into prepared pan, and cool for several hours. Cut into squares.
Hint: Heat the unopened jar of marshmallow in a hot bowl of water to help get it out of the jar.
|
Me ke aloha
Malama pono,
Wanda |
Edited by - wcerto on 11/08/2008 01:21:55 AM |
|
|
|
Baritone
Lokahi
USA
136 Posts |
Posted - 11/07/2008 : 6:25:10 PM
|
quote:
Originally posted by noeau
I going call Baritone and go grind dim sum in China Town. See ya latas.
Dim sum OK, but I lyk da maoli kaukua: raw oio; raw opae wit chili pepa and red bell pepa; raw wana; raw crab; raw ake; raw round and green oin'un; raw limu kohu and da kine green, spongy limu from Kapoho; raw opihi; raw he'e; pa'akai; sour poi; fresh raw watercress; den chew black Hawaiian sugar cane.
My meat I ly'k palehu on top da lava rock. Palehu da pipi shot rib wit manini or kala on da side. All on top da lava rock. Go burn guave sticks and da hala root (dry kine) on top da lava rock. Ono kine flay'va from da hala! no need rice. Whack em, Kealoha!
Herb |
Edited by - Baritone on 11/07/2008 6:26:16 PM |
|
|
|
cmdrpiffle
`Olu`olu
USA
553 Posts |
Posted - 11/07/2008 : 9:34:19 PM
|
You all crack me up! I've nothing to add to this thread xcept to to announce that I've now been on the longest thread in TaroPatch history...
Cheers,
Mike |
my Poodle is smarter than your honor student |
|
|
|
wcerto
Ahonui
USA
5052 Posts |
Posted - 11/08/2008 : 01:37:23 AM
|
We went out to dinnah last night to The Apple Farm Restaurant for wild game night. Ha-ha, da country girl wen have chicken breast stuff wit apple-pecan stuffing with apple cream sauce. Paul and da macho men have game. Paul & buddy Rick (oh, he could tell more stories den Jay and maybe even more den Ed) had da "platter", have wild boar cacciatore style; elk chop; venison in some kine sauce and quail stuffed maybe wit same kine stuffin I had wit chicken. Cutest little drumsticks you nevah see. Noddah frien, Dan, have buffalo steak. Rick had frog legs, but ws disappoint dey no taste like chicken. He said dey tste fishy. I tole him wot you tink da frog eat? Same ting fish eat. Even eat fish babies, too. Was some scrawny frog, though, they gave him several pair of legs. Joe Tex wen make a song about dat skinny legs an all.
I cannot eat da cute critters nomoah. Could when I was keed. I guess was hungry. But now, I raddah not. Da elk - he cute. Da quail, they so cute, da babies following dey mama saying bob white allatime. All dose schmuffy baby deers with da polka dots ontop. Well, OK, da boar not so cute, but.
I can tell you guys miss home so much. Know how? Cause you talk about da kaukau almost like speaking of a beautiful woman's charms and attributes. Ed spoke of his foods so lovingly. Wow, if he talk about food lidat, imagine how he talk to Mrs. Guava. Herb, too.
But Ed, dat wotchu say, it is so poetic, could write a song lidat.So long ago it seems it was a dream since you get dakine kaukau. Change is a bummah ting, it cannot be denied. But at lest can share a brand new song, yeah?
|
Me ke aloha
Malama pono,
Wanda |
Edited by - wcerto on 11/08/2008 01:46:09 AM |
|
|
|
wcerto
Ahonui
USA
5052 Posts |
Posted - 11/08/2008 : 01:43:08 AM
|
Braddah Kory: Ah, dat Scandinavian kine stuff, kinda heavy on day carbs, yeah?
Why dey soak da lutefisk in lye? Sodium hydroxide, go it get sodium, but can get plain salt, no poinson kine stuff. I mean, you take paint off stuff wit lye or clean da clogged drain pipes lidat. I mean, when you buy da lye it get dat skull and crossbone stay ontop da can for warning. |
Me ke aloha
Malama pono,
Wanda |
|
|
|
thumbstruck
Ahonui
USA
2168 Posts |
Posted - 11/08/2008 : 1:12:49 PM
|
Eh, Wanda. Da carbs are for cold climate. Da butter makes it slide down easy. Lye for lutefisk is a way of curing the fish. The fish is actually changed to a more translucent form. Gotta be careful so you no ovahcook'em, oddawise get "fish-Jello". I've assisted Norwegian customers with changing the water to leach the lye out of the fish. Change the water 2x a day for over a week. Every culture has "I dare you" foods.
Minnesota joke (back me up Jack):
A farmer complains to his neighbor, "I can't get the raccoons out of my crawlspace, what do I do?"
Neighbor: "Get some lutefisk and throw it in the crawl, that'll fix the varmints."
A week later, the farmer says, "The lutefisk got rid of the raccoons, but what do I do to get rid of the Norwegians?" (rimshot) |
|
|
|
slipry1
Ha`aha`a
USA
1511 Posts |
Posted - 11/08/2008 : 2:01:48 PM
|
quote:
Originally posted by thumbstruck
Eh, Wanda. Da carbs are for cold climate. Da butter makes it slide down easy. Lye for lutefisk is a way of curing the fish. The fish is actually changed to a more translucent form. Gotta be careful so you no ovahcook'em, oddawise get "fish-Jello". I've assisted Norwegian customers with changing the water to leach the lye out of the fish. Change the water 2x a day for over a week. Every culture has "I dare you" foods.
Minnesota joke (back me up Jack):
A farmer complains to his neighbor, "I can't get the raccoons out of my crawlspace, what do I do?"
Neighbor: "Get some lutefisk and throw it in the crawl, that'll fix the varmints."
A week later, the farmer says, "The lutefisk got rid of the raccoons, but what do I do to get rid of the Norwegians?" (rimshot)
Curing lutefisk is in there with Kimchee for rankness, and, when you're done, you might as well eat library paste! Minnesota joke: You can tell when spring comes to Minnesota because you can hear the birds coughing in the trees! Seattle is like Minnesota without the cold in winter nad the bugs in summer. Of course, they both have a lot of Lutherans..... |
keaka |
|
|
|
Momi
Lokahi
402 Posts |
Posted - 11/08/2008 : 2:47:26 PM
|
quote:
Originally posted by thumbstruck
Over near where Noeau and Baritone live, they have the International Lutefisk Eating Contest every year in Pouslbo, WA.
Retro and I visited Poulsbo a couple of years ago with my parents during the Lutefisk Festival weekend. One very friendly (or very clueless) lady in one of the gift shops there asked if we were in town for the Festival. Given that we were three Japanese people and one non-Scandinavian-looking guy, we all thought that was hysterical. I consider myself to be an adventurous eater, but I have no desire to eat lutefisk. I would like to try haggis.
Someone else asked me for the Pumpkin Crunch recipe (that was mentioned in the Seattle area experiment thread), so I thought I'd post it ('k, Norm, I'm off da hook, right?) Warning - it's easy to make, tasty, and pretty bad for you.
29 oz can of pureed pumpkin (either just pumpkin or pumpkin pie mix - the latter has more sugar and fat)
1 c. sugar
1 c. chopped walnuts
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract (optional)
1/8 teaspoon nutmeg (optional)
1/8 teaspoon allspice (optional)
2 blocks butter or margarine, melted
12 oz. can of evaporated milk
1 box yellow cake mix
3 eggs.
Preheat oven to 350 degrees. Line a 9x13 pan with wax paper or parchment. Mix pumpkin, evaporated milk, sugar, cinnamon (nutmeg and allspice and extract, if you want) and eggs. Pour into the lined 9x13 pan. Spread the dry cake mix evenly over the top. Sprinkle chopped walnuts evenly over the top. Spoon melted butter evenly over the top of cake mix and nuts. Bake for 50-60 minutes. Cool, then refrigerate.
I've found it's best to invert the entire pan onto something big (a cutting board, in my case) and cut the pieces before transferring it into a serving dish. Can serve with Cool Whip.
Most folks on the Mainland (at least in my office) had ever heard of this dish, but it's pretty common in Hawai`i. It's my mom's recipe, back from the 60's - you can tell from the use of all the convenience items.
Cmdr. Pif - welcome back! Where you been, man?
Peter - you da man! Shoot for 2000! |
Edited by - Momi on 11/08/2008 2:59:04 PM |
|
|
|
Topic |
|
|
|
Is Posting In "Broken English" a turn off?
