Post #581986 by dcman on Sun, Mar 27, 2011 5:36 AM

While I haven't tried the recipe, yes I would say the water chestnut flavor would be a meaningful addition. Since water chestnut flour is something I've never seen, you could make a substitution. Maybe use regular flour but add half a can of drained and sliced or chopped water chestnuts to the recipe. Since water chestnuts have a pronounced flavor you wouldn't need a lot.

For the Bongo Bongo soup do you use the baby food spinach or a substitution? I intend to try it at some point, but don't think I can stomach macerated, bottled spinach.

I've made the Aloha Spread and found it to be a very adult flavor, very strong and complex. I really liked it but no one else in my household did. We'll be having the Tiki-Tiki Chicken in parchment this week sometime. My wife really likes the recipe for Damon's Mai-Tai in the drink section.

I also like the Trader Vic's cookbook that came out a few years ago. They have a rib recipe that whenever I have guests they chow on them at an obscene pace.

dcman

[ Edited by: dcman 2011-03-27 05:38 ]

[ Edited by: dcman 2011-03-27 11:39 ]