Beyond Tiki, Bilge, and Test / Beyond Tiki
What's "Cooking" in Tiki Central?
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CTIT
Chuck Tatum is Tiki
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01/10/2012
Fancy & pretty! |
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Tonga Tom
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01/10/2012
Dare I say "Pretty fancy." |
CTIT
Chuck Tatum is Tiki
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01/11/2012
Quite I say, my good man! |
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Tonga Tom
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01/19/2012
Wakey Wakey...Everyone's sleepin' and no one's eatin'. Here's some Shrimp, Roasted Fennel and Leek Risotto Sherriyaki made the other day... [ Edited by: Tonga Tom 2012-01-19 12:33 ] |
TT
Tonga Tom
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01/19/2012
...And here's some Veggie Broth Pho Sherriyaki made as well... It was Pho-King Delicious! |
CTIT
Chuck Tatum is Tiki
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01/19/2012
Ha! I will post something tonight Tom. |
CTIT
Chuck Tatum is Tiki
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01/20/2012
On the menu tonight.... Chicken, Shrimp & Andouille Jambalaya A bowl of Texas Red Chili from last night's dinner... |
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Tonga Tom
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01/20/2012
Them's some pretty lookin' victuals Mr. Tatum! |
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Tonga Tom
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01/21/2012
Sherriyaki made some Indian inspired dishes here: |
BPB
Bay Park Buzzy
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01/22/2012
I took up fishing yesterday and I caught about a 2-3 pound fish in the lake here at Mojave Oasis: fried it up: and I got two plates like this: Buzzy Out! |
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Tonga Tom
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01/22/2012
That's fishtastic Buzzy! |
CTIT
Chuck Tatum is Tiki
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01/22/2012
Had a friend over for dinner, So it's a Fondue Party! |
BK
Big Kahuna
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01/22/2012
I'm gonna score me a fondue set one of these days. Chuck, your place looks cooler everytime I see pics. |
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MadDogMike
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01/22/2012
Buzzy - FRESH!!! Chuck - did you make Fondon't for those who don't like Fondue? |
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Tonga Tom
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01/22/2012
What's up MadDogMike, you're not a fon-dude? |
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Tonga Tom
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01/22/2012
Sherriyaki turned these Satsumas... ...into this Granita (the orange stuff) served with a blackberry & red wine sorbet (she made that too). |
CTIT
Chuck Tatum is Tiki
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01/22/2012
Sherriyaki is really bringing it up a couple of notches, Tom! maybe it time to open a restaurant? |
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Tonga Tom
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01/24/2012
Sherriyaki made us this fish with green olives, green onions and capers and dill quinoa with a salad for a late lunch/ early dinner today. Not pictured was the salad dressing made from a carrot juice reduction, kind of reminiscent of French dressing. |
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Tonga Tom
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01/24/2012
I agree! |
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MadDogMike
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01/24/2012
Chinese New Year dinner for 10. Didn't get a picture snapped until most of it was eaten. Here's a pic of me with one of my daughter's friends who bought a dress just for the occasion |
CTIT
Chuck Tatum is Tiki
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01/24/2012
Outstanding Mike! glad to see you in the kitchen again. |
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MadDogMike
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01/29/2012
Yep, doin' a little cooking again :) Chuck, I don't know if this belongs here or in your Nostalgic Food tread; Dump Cake. It's an old standard that's hard to beat when you want a good and easy dessert. Dump 2 cans of fruit pie filling into the bottom of a cake dish (cherry, my son's favorite), dump a dry yellow cake mix on top, add a hadful of nuts if desired, cover with a sliced stick of butter, and bake for 45 minutes at 350. 5 minutes prep time and no bowls to clean. Eating it right now with vanilla ice cream.
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BB
Bruddah Bear
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01/29/2012
Dump cake is awesome, though I haven't had any in a couple of decades. Bear |
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Cammo
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01/29/2012
MadDog, remind me to post an egg roll recipe here, they're WAY easier to make than you think. I have a mint copy Johnny Kan cookbook from San Francisco's Chinatown, 1960's era. Once you get into the egg roll thing, there's no going back!!!! |
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Cammo
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01/30/2012
Before the classic egg roll recipe, I'd like to share this recent Spam Musubi development. Since Spam Musubi is basically a giant Spam Sushi, why not make Spam Handrolls? Or - basically - Spam, Sashimi Style? Cook your Spam in sesame oil with pepper & salt. Turn off the heat and glaze it while still hot with a thick teriyaki glaze - Kikkoman makes a great one: Make fresh sushi rice with vinegar and Hawaiian pink salt: Now find these little packages of Nori at Japanese supermarkets, they're about 2"x4", about a 1/4 sheet of the large Nori: Here they are, YUM!... Quarter the cooked Spam... Wrap it up! Hot rice, fresh smokin' hot Spam, crispy Nori, HOLY TOLEDO THESE TASTE AMAZING!!!!! Great for par-tayz! Laytah folks. |
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Tonga Tom
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01/30/2012
Nice step by step action Cammo...Very cool ! |
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MadDogMike
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01/30/2012
Wait! How is this different than Spam Musibi? Because of the shape? |
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mudbone
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01/31/2012
I would like to go back to the dump cake, i put cherry and crushed pineapple in my cake and the cake mix should be without pudding in it. Sometimes hard to find without pudding. |
MR
Matt Reese
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02/02/2012
Last night (National Gorilla Suit Day) it was Tacos!! |
CTIT
Chuck Tatum is Tiki
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02/02/2012
Matt Reese in the House! (Kitchen that is) good to see ya Matt. |
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MadDogMike
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02/02/2012
Owning a gorilla suit is a lot like owning a fog machine; you always can find an excuse to use it :D |
CTIT
Chuck Tatum is Tiki
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02/02/2012
I wonder how many TCers have "Star Trek" uniforms? |
MR
Matt Reese
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02/02/2012
Save yourself some time by getting a list of the ones that don't. |
CTIT
Chuck Tatum is Tiki
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02/03/2012
While pondering that conundrum....I made some |
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MadDogMike
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02/03/2012
BACON!!! Can't go wrong with bacon :) |
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Cammo
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02/06/2012
"Wait! How is this different than Spam Musibi? Because of the shape?" What you want?!?!? More PHOTOS?!?! Yes, the shape, but if you do it in small bite-sized bits it's great for individuals to make up their own, with more or less rice, etc. To me the difference is the FRESHNESS though - this is piping hot, the rice is warm and damp, the nori is crunchy fresh, it hasn't been sitting around in a roll for a while. Basically, this is how Japanese eat sashimi, they marinate the raw fish a bit and roll it up themselves. It's just yummier X 10. NEXT - THE EGG ROLLS FROM THE HEAVENLY EMPEROR! |
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MadDogMike
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02/06/2012
I made Bacon Brownies to take to the SuperBowl party (sorry, no pic). Crumbled up 4 slices of bacon and put them in half of a brownie mix. They were good for the shock factor but they were not a "come to Jesus" experience. Jalapeno or Habanero brownies are better. |
CTIT
Chuck Tatum is Tiki
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02/06/2012
Made up some Mexican Street Dogs for a quick meal tonight. Hey is it a "Hate Crime" if you wrap bacon around a "Kosher" Hot Dog? |
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MadDogMike
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02/06/2012
You've got a point there Chuck! |
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bigtikidude
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02/06/2012
Hate Crime? No, all I know is Bacon is yummy, you know what Kosher dogs are right? Jeff(btd) |
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Cammo
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02/08/2012
"Hey is it a "Hate Crime" if you wrap bacon around a "Kosher" Hot Dog? " It's not in good taste but it TASTES GOOD!!! |
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Cammo
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02/09/2012
Heavenly Emperor Egg Rolls, Old School Style First turn the stereo volume all the way up. Then jack in your iphone tuned to Pandora Les Baxter Radio. Now you're ready. Chop up 1/2 cup of each: Chopped - Wok'em in peanut oil; Mix up 1 tablespoon of each: sugar and a bit of salt... consistency should be of runny peanut butter: Mix the Soy Sauce/Corn Starch liquid in. Continue wokking everything until slightly cooked but not too limp. This should still have a crunchy snap. Test at this point, and adjust anything you want, this is what your Egg Rolls are going to taste like: Fold a small handful into a large egg roll wrapper, moisten all edges to seal it in well.
Heat some oil in a small pot, we're going to do these one at a time. I use a mixture of peanut oil, canola and sesame oil. Drop the Roll in slowly to avoid splashes: Cook until golden brown: Serve with Plum Sauce (my fave), Duck Sauce or Soy Sauce & Chinese mustard. So here's the secret. Why are Egg Rolls called Egg Rolls?!?!? Cause they're basically Chinese deep-fried dumplings, right? Which are right next to Egg Rolls on the menu usually. Why "Egg Rolls"????? Because they were originally rolled in egg! Most restaurants don't do this anymore, but lets's add one step here before you do the big dunk fry. Roll your Egg Roll in a beaten egg, then roll it in Corn Starch. Then deep fry it. Here's the classic retro result - a bizarre crunchy outer coating that allows you to cook the Egg Rolls for much longer than usual. Is it worth the extra trouble? Some people like it, others don't. The one on the left has a lot of corn starch stuck on, the one to the right has less, the one in the very back none at all: Either way, 2 of these are basically a meal. Laytah, [ Edited by: Cammo 2012-02-09 10:42 ] |
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MadDogMike
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02/09/2012
Lookin' good Cammo. I learned something with the origin of the egg roll name - I didn't know that! |
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Cammo
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02/10/2012
I get all my Chinese recipes from a mint signed copy of "Eight Immortal Flavors" by Johnny Kan. His San Francisco Kan's Restaurant was the original gourmet establishment on Grant. Nowadays it seems to be going downhill but in the 60's it was way posh. Strangely enough, the book is dedicated to Leslie Raddatz, TV Guide writer of the 60's who seemed to like 2 shows in particular; Star Trek and Hawaii 5-0!!! How weird is that??!?!? |
TT
Tonga Tom
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02/10/2012
Really diggin' the step by step Cammo! Here's some Opah we picked up at the Studio City Farmers Market last Sunday. It was so fresh and tasty! |
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Cammo
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02/11/2012
That fish looks YUMMY!!!! We should have a polynesian seafood day (Friday?) here on the cooking channel of TC! |
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MadDogMike
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02/11/2012
I got some Monkfish for Christmas, maybe I'll have to cook it up some Friday? |
CTIT
Chuck Tatum is Tiki
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02/11/2012
Your gonna eat that? |
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