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wcerto
Ahonui
USA
5052 Posts |
 Posted - 11/14/2008 : 02:42:45 AM
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What about one prime rib roast? To me da rib da best part of da pipi, even rib steaks. Can make teriyaki if need. What about duck, goose or pheasant. We get pheasants in da freezer right now. But gotta have da green bean casserole with mushroom soup and crumbled French's onions on top. Also Italian style green beans, saute onion & gahlick in da pot, den add da frozen bag o green beans (hemo da bag) add one can chopped tomatoes & dey juice. Den add some basil & oregano & cook da buggah 3 hours. Ono. Corn pudding is good, way good. Lasagne , she goes. Always good for a crown on holidays. How about da whole steamed fish? I neva get to eat opakapaka, den last time one guy at the aquarium tell me one moratorium on fishing for opakapaka cause overfished awreaddy. I have a recipe for stuffed papaya, sounds ono and would look purdy, too.
And gotta have one jello mold.
Get gooses in Hawai`i except for nene? |
Me ke aloha
Malama pono,
Wanda |
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wcerto
Ahonui
USA
5052 Posts |
Posted - 11/14/2008 : 06:20:55 AM
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One time for Easter, we made home-made ravioli -- even da pasta dough. Was ono to da max, but whew, hana to da max. And when you make it, gotta make choke. Dis not one `ohana li`ili`i. If they were not Italian would be Samoan.
Anoddah good side dish to go with turkey or ham -- fried apples. Get some granny smith and some macintosh. Just slice em up -- no peeling required. Saute in butter can put one lid so dey steam good. Den when almost too soft, add liddo bit brown sugar or dat raw Maui sugar, and maybe wee bit of cinnamon. Broke da mout.
Befo time (befo heart attack) I would make a salt crust to go on da prime rib. Tons of salt, just enough water to make it like wet sand. Crust da beef roast in da salt, cover it all over make crust like. Den cook em low and slow. When pau, break da salt crust off an trow away. Da roast stay juicy and ono. Also good for to brine da turkey. Get da coolah, put water and lots and lots of salt - maybe 2 cups. Also something acid - lemon juice, orange juice, vinegah, wine, whatevah. Also someting sweet - bestest is brown sugah. Can add spices, too like whole pepper corns, parsley, onion flating around. Den put da turkey minus giblets in da cool and put choke ice on top da buggah. Close dat coolah and let dat turkey sit ovah nite. He not going be too salty. He only absorb tru osmosis only to balance same salt inside da turkey as stay in solution outside da turkey. Den dry him off good da next day and cook da buggah. Cannot put stuffing in him because stuffing get too wet and no taste good. Make da stuffing in da crockpot for a crowd..
But always brine your turkey. He come tender and juicy and ono.
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Me ke aloha
Malama pono,
Wanda |
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slipry1
Ha`aha`a
USA
1511 Posts |
Posted - 11/14/2008 : 07:29:23 AM
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Wanda - 3 years ago I switched from preparing turkey for Xmas dinnah to prime rib - much easier to prepare and onolicious. I'll do it again for Xmas this year.
Sir Duke - when I worked in Germany, the guy who owned the gasthaus I was staying at prepared a goose for us. Gosse is very fatty, and, if not cooked properly, is pretty greasy  . He spitted it and slowly roasted it over an open fire in his fireplace. He built the fire around a roasting pan to catch the grease so it wouldn't get into the flames. It took about 8 hours to cook it, but it was the most ono of any bird I evah ate! |
keaka |
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Momi
Lokahi
402 Posts |
Posted - 11/14/2008 : 07:48:03 AM
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I like add opihi to da fantasy feast. Las' time I had it, I ate so much I made myself sick (was waaaay long time ago wen had planny opihi so I could make a pig of myself). My uncle makes 'em wit mustard an vinegar an shoyu an someting else I no can remembah.
An lomi oio. ('kay, I ste waitin' fo da jokes.)
An my dear departed gramma's nishime. Gramma was dat kine cook who nevah mejah anyting - she jus eyeball 'em. Noboddy can make nishime like hers cuz we donno how much ingredaments to add.
An taro duck an cake noodles wit red vinegah from Pahke's.
An custard pie from Deelite Bakery (Petah, you wuz right).
Eh, wot happened to da place used to make haupia sweet bread? Had chunks of haupia insai da bread. |
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Peter Medeiros
`Olu`olu
546 Posts |
Posted - 11/14/2008 : 09:14:42 AM
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| Da day is young and I get chance for make it through at unda 2000 K. Bud reading dis tread rite now, is not helping. Today I gotta go physical terapy, hahd yeah, I gotta go drive past Pahke's anden Delite Bakery. You know when you drive thru Kaneohe you gain weight, mobetta take Kahekili highway anden bypass mo safe. |
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Momi
Lokahi
402 Posts |
Posted - 11/14/2008 : 11:13:24 AM
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quote:
Originally posted by Peter Medeiros
mobetta take Kahekili highway anden bypass mo safe.
Take da bypass to avoid one bypass. Not so ono, but f'real mo safe. |
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wcerto
Ahonui
USA
5052 Posts |
Posted - 11/14/2008 : 11:30:55 AM
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One bypass no fun. 4 bypass even worse. Garanz ballbarenz. Almost a year already and still my sternum hurts where they sliced me open and then wired me back together. Some days it just aches and aches. At rehab they tole me some people, it always hurts, never gets better, especially women who have the left mammary artery used for one of the bypasses (which I did). Oh boy. Just what I wanted to hear.
I would like to have prime rib for Christmas dinner -- very traditional Anglo kinda thing. But yow -- how much you reckon it might cost to feed about 20 some people. When I get one just for Paul and me - maybe three bones, costs about $50.00.
Help me figure out a theme for my New Year's Eve party. Did not have one last year, for obvious reasons. But one year, we had all kine dim sum. All kine dim sum, except chicken feet or tripe. And i actually bought way too much, had manpua for days. One year we had fancy little "finger foods". Anoddah year, we had corned beef sandwiches and potato pancakes. Mmmm. I have such a hankerin' for good corned beef sandwiches (not from a can - the real thing), but I think now I would not be able to stand it because of the salt, since I am used to not hardly any salt. I wanted to have a "soup kitchen" for this year but Paul says not conducive to a crowd, since we do not have enough room for everyone to sit around a table. |
Me ke aloha
Malama pono,
Wanda |
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ypochris
Lokahi
USA
398 Posts |
Posted - 11/14/2008 : 12:28:14 PM
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Got fo get laulau- pulusami good, but nebbah yet wen make one party widout da laulau- mebbe cause I was one luau farmer...
Wanda, I like hearing your midwest recipies- mos of da ones da oddah guys like share ono, but I know how already.
My parents raised geese in Hawai'i- was ono wen my moddah wen make um! Jus slow cook in da oven, on a rack for the drippings. Plenny duck too we wen eat- I like um wid da sweet orange glaze.
One question for the Seattle crew- or any mainland coastal Hawaiian transplants. Choke limpets on da rocks up an down da Pacific- dese buggahs any good? Some different kine ophi, but no reason fo dem not to stay ono, no? Me, I'm allergic to shellfish, so I nevah like try, but fo shoa one of you folks wen try um?
An be shua fo let me know when Duke an Wanda get together fo tanksgivin- das goine be some ono grines! Broke da mout, no can walk kine fo shoa!
Chris
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wcerto
Ahonui
USA
5052 Posts |
Posted - 11/14/2008 : 1:05:20 PM
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quote:
Originally posted by slipry1
... when I worked in Germany, the guy who owned the gasthaus I was staying at prepared a goose for us.
Ah, the infamous Weinachtsganz! I neva ate goose. But I need to try it. I like duck, just about any kine way. I can make em good, not greasy. Absolutely need to use a rack. If nomo rack, can put whole carrots and celery stalks under to use for a rack. But don't eat them after the duck is cooked, they will be too greasy and make you tummy not feel too good.
I like Peking Duck and da Cantonese Pressed Duck. Both are ono. I also made some kine cajun duck breast with cheesy grits. That was back in the olden "pork fat rules" days. My two favorite chefs on the Food Network are Emeril and Paula Deen, both of whom HAVE to have blocked up arteries, too, wouldn't you think? Hacome I get the blocked arteries and da heart trouble and they don't?
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Me ke aloha
Malama pono,
Wanda |
Edited by - wcerto on 11/14/2008 1:06:28 PM |
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wcerto
Ahonui
USA
5052 Posts |
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Baritone
Lokahi
USA
136 Posts |
Posted - 11/14/2008 : 5:53:13 PM
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Besides all dat, I like goat (like they make in Crete) and lamb (like in Sardinia). Plain, plain, plain, plain; plain with salt and rosemary. The trick is dah outdoor oven (like da portagee-bread oven). And, wana. Goose....daz ono. Godda have German style hot potato salad. Plenty kine sushi, be nice, nee? Couple portagee-style, deep-fry rabbits.
No need bread; cept pao duce. Pie! Any kine, no, Momi?? Delite bakery custard pie. E, Momi/Guava!! Back 63-64 time frame, I was going UH. Lived on Kam School grounds (had part time job, dea, trying fo teach science) and go UH on one 63 Vespa. One time had one date. So... us on the Vespa wen go Deelite, pickup one custard pie fo take 'home' but eat da whole ting from da bakery to Kam Heights riding the Vespa; try eat pie, lick fingahs, and work gas throttle. Okay, okay, okay: no laugh you lame brain Buggahs!!!!!!! At least dat time could go swim night time. No laugh, you Buggahs!!!
Herb |
Edited by - Baritone on 11/14/2008 5:56:39 PM |
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Retro
Ahonui
USA
2368 Posts |
Posted - 11/14/2008 : 6:48:21 PM
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Once again, I'm lost in the conversation.
Oh, Momi, deah ... can translate o' wat? |
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rendesvous1840
Ha`aha`a
USA
1055 Posts |
Posted - 11/14/2008 : 6:52:52 PM
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Laulau works for me. And ahi poke. Jambalaya,seared ahi, fried codfish, nearly any kind of fish or shellfish. I believe in the 4 main food groups- Beef, pork, seafood and game.
Paul |
"A master banjo player isn't the person who can pick the most notes.It's the person who can touch the most hearts." Patrick Costello |
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wcerto
Ahonui
USA
5052 Posts |
Posted - 11/15/2008 : 03:33:30 AM
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Paul does love my jambalaya. It truly is one of the most ono, flavah-lishus dishes that I cook. Not a cheap meal. Prep takes a while, but well worth it.
Need: 1/2 lbs. skinless boneless chicken breast; 1/2 lb. HOT Italian sausage (can use any kine spicy sausage); 1 small ham steak, diced. tiny salad shrimps - about 1 lbs., or crab meat (da bestest) if can afford. Shrimps can be already cooked frzen kine from grocery store. Need one big can chopped or diced tomatoes - I tink dey 28 oz. Also need 1 big onion; one green pepper, two stalks celery. OK, make ereting diced except for sausage and shrimp or crab. Oh, wait. I fogot da bacon. Need 4 strips bacon, diced. Put bacon in cold pan. Remembah, bacon ALWAYS goes in cold pan. Cook over medium heat until bacon gets liddo brown and renders da bacon grease. Trow in the chopped vegetables. Lower heat to med low and ssweat da veggies. When onion nice an soft and limp, add plenny gahlick, however much you like. Nevah cook gahlick high heat, it goin come bittah. While da veg cooking down, dice chicken breasts and ham, and take da sausage out of da casing if can, if no can, fry howevah long it take. Then chop or dice sausage. In liddo bit olive oil, sautee chicken breast until look cooked but don't dry em out, then add ham, sautee some moah. Then add the can of tomatoes, juice and all. Season wit salt, peppah, crushed red peppa to what you like taste hot; some thyme, some marjoram and some ground cloves, 1/2 tsp. each. Den add all the meats not the seafood. Also add about 4 cups already cooked rice. Stir em all up and turn heat down low and simmah about 20 min. If too dry add broth, stock or tomato/V8 juice to keep a liddo bit moist. Afta 20 min, add sea food, Cook just til seafood get heated tru. Gottah have good bread fo dunk in da juices. Truly one ono dish. Ask Paul. He likes me make it fo his birthday or father's day.
I think I need to make some now. |
Me ke aloha
Malama pono,
Wanda |
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wcerto
Ahonui
USA
5052 Posts |
Posted - 11/15/2008 : 08:25:29 AM
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| Is butter fish a species or a preparation method? |
Me ke aloha
Malama pono,
Wanda |
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Is Posting In "Broken English" a turn off?
