What's "Cooking" in Tiki Central?

On 2016-03-05 07:47, lucas vigor wrote:

On 2016-03-05 03:03, Veronica! wrote:

On 2016-03-04 15:34, lucas vigor wrote:
Actually, Leleliz aka sandra dee aka whoever you are this week after being banned each time is ATPs worst enemy. The giveaway? new to the forum, instantly jumping into the ATP controversy. Get a life, Liz. You jump all over people yet not once have you recognized your own bad behavior. Not once.

I look forward to meeting you.

Is that a threat, Liz? You have a history of making threats against me on this forum. AS I said before, if I am at an event and you make a move against me, you are getting arrested. Get it? I saved all the screen shots of posts where you appear to be making threats.

You go to events that you are not booked at to play music? Huh!

:lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol:

As minority victim of ATP and Lucas Vigor's tantrums, I am going to play the race card.

This is why we can't have nice things.

And just for the record, Veronica! is not Liz...

On 2016-03-06 11:05, Hakalugi wrote:
And just for the record, Veronica! is not Liz...

Are you sure?

Speaking of "What's Cooking"... I haven't had much time to cook lately (although I did make 2 pies this week to work on my pie crust skilz) Tonight's dinner is a classic PB&J with thick sliced Artisano bread, creamy Jif, Simply Fruit strawberry, and real butter with a fresh basil garnish :wink:

Hey Mike, I was trying to think of a good evening snack when I saw this post. Gotta go fix me one. Later I’ll pm my favorite Pie crust recipe and you can pm me back how much you like it.
Later :^ )

Mike, your Tortilla Crusted Tilapia dish looked delicious too bad it wasn't that good. Here is a quick one from few nights ago.
Easiest oven baked chicken ever and it tasted good.

I made Beanie-Weenies last night and thought of ATP.
They were good.

Last night's dinner
Italian green bean dish, cabbage salad with oil and vinigar dressing, mashed potatoes and pan fried salmon

with bourbon on the rocks.

Looks delicious Hilda.

Hiltiki. Good looking, AND she can cook!

Sous Vide Corned Beef and Cabbage.

Sous Vide? I'm impressed Skip!
Hilda, that is some nice looking food porn :)

Need one of these Mike.
You would have fun with a food vac.

This is the one I have, it works great!
http://www.amazon.com/VacMaster-VP210-Chamber-Vacuum-Sealer/dp/B001Q3LSW4

That's an expensive toy! :o

On 2016-03-18 19:12, MadDogMike wrote:
That's an expensive toy! :o

Said the man who has his own Autodoner Gyro Machine.

So I guess the cookbook Modernist Cuisine: The Art and Science of Cooking is
out of the question.

Great books Mike you would love them.
http://www.amazon.com/Modernist-Cuisine-The-Science-Cooking/dp/0982761007

:lol: You have been paying attention Veronica! (or stalking me) :lol:

The books do indeed look tempting but I have lots of hobbies, I can't afford to put all my eggs in one basket :)

Just curious how many of you keep cookbooks? I don't really have favorite recipes - I just look a recipe up on line and use it as a guide. That means no dish is ever the same twice (which can be good or bad) So I got rid of all my cookbooks, saving just a few (like Rombauer's "Joy of Cooking") for the Zombie Apocalypse when there is no internet.

" You have been paying attention Veronica! (or stalking me)"

I'm not Veronica! that's for sure.
And I have tons of cookbooks.
If you have a restaurant as I did long ago you need constancy.

How would people know they like your meatloaf if it changes everyday?
Plus if you change recipe's and then write down what you did you will know
that at any given time you can make it just like that whenever you want.

Cookbooks are very important even if it is one you write for yourself.

Plus Modernist Cuisine: The Art and Science of Cooking is about theory and new methods
as well as recipe's.
That price is $300.00 less than when Modernist Cuisine first came out.

Said to be one of the most important cookbooks to come out in the last ten years.

But then I also love the little church cookbooks you find at the flea markets for about $1.00 with things like 7up salad.

From a time when Jell-O was a salad.

WHOOPS!!!! Sorry about that Skip :blush: Not sure how I mis-read that :lol:

Definitely need consistency in a restaurant. I have a brother-in-law who takes the engineer's approach to cooking; measures down to the 16th of a teaspoon, tries each recipes numerous times until it is perfected, takes meticulous notes, subscribes to Cook's Illustrated magazine. I on the other hand, follow my instincts (except for baked goods). I get a lot of great dishes that I can't replicate and an occasional flop.

On 2016-03-20 06:55, MadDogMike wrote:
:lol: You have been paying attention Veronica! (or stalking me) :lol:

On 2016-03-21 02:48, komohana wrote:
Mick and Ernest are some friends of yours?

...and they like to wear Hawaiian shirts?

...and live by the sea?

MadDogMike and komohana: Are you going to apologize to me or do we get a moderator involved?

"I made Beanie-Weenies last night and thought of ATP.
They were good."

This post was not a slam on ATP by me.
I like ATP, have PMed and emailed ATP many times in the past.

Was going to post photos of the dish back when he was still on TC and he would give some snarky remark and at least he and I would get a laugh out of it.

MadDogMike called me Veronica! and gave a well deserved apology to me.
I do not think a moderator needs to get involved.

Will always think of the stupidity of this whole thing when ever I make Beanie-Weenies
from this day on.

PS I do not stalk anyone on TC as well.

I don't mind apologizing when I am wrong. I misread Tikiskip's thread and thought you had posted it Veronica. Since you haven't been active that long, it seemed unusual that you would remember the Gyro roasted I posted a few years back. The stalking thing was humor, hence laughing faces on both ends of that statement ( :lol: ). I am sorry if I offended you Veronica, in the future I will refrain from responding to your posts (or those that I thought you made)

OK, lets get this thread back to "What's Cooking"

The life size wahines' stash:

[ Edited by: komohana 2016-03-22 20:52 ]

I just wanted to thank nui umi umi, Lucas Vigor and Mad Dog Mike for liking my food pictures. Mike, I like to cook and I do have a lot of cookbooks. Most of these I found at Goodwill or from friends or my mother in law.

I will put some more food pictures after the drama is over.

I see lots of Armenian cookbooks, what's the back story there Hilda?

On 2016-02-18 20:12, komohana wrote:

I've promised my wife a new kitchen... for quite some time.

We're planning on leaving the 1940's colour scheme behind and move ahead into the '50s,
with red and white the predominate colours. I'll make some new cabinets etc. but will first
renew the ceiling and walls with dry-wall.

So before I demolish - and for anyone interested - here's a peek around the room as it is.

A while back, when we needed a new stove, we would've liked a large country style range,
but neither of us had the heart to remove the original wood stove. Still fully operational,
very homely & cheerful, and in winter - warms the whole house fairly quickly.
This area will not change during the renovations, except paint etc.

Also, last weekend I cooked some chilli lamb shanks in the slow cooker,
I'm afraid I'm not too hot on presentation - but they tasted great.

The drink is my ol' reliable stand by -

ounce of rum
ounce of lime juice [adjust to taste]
half ounce sugar syrup
half ounce orange curacao
coconut water [about 3/4 cup - from memory] - memory not so good :lol:
shaken with ice.

edit: I can usually guess the coconut water fairly accurately in the cocktail shaker.
It was quite a few years ago that I actually measured it, just checked - and the above is true.

edit: to MDM's comment below - well, we have to keep all our spare gold-diamonds-and wads of cash - * somewhere *. :lol:

[ Edited by: komohana 2016-03-26 19:44 ]

Nice looking kitchen Komohana but that is A LOT of canisters! :lol: Good luck with your new kitchen plans

Good lookin' lamb shanks too

Been cooking with shishito peppers lately. They are warm...not too hot. Good taste. Has anybody else tried them?

KROMEX!
Love yer stuff!
I too collect old kitchen tools ect...

Like the way your kitchen is now.
Had a recipe for a wood stove cooking at one time.

Can cook on the fly Mike and do most of the time but here are some of my favorite books I guess.
Have MANY more, mostly church and state fair type stuff as you know those old lady's are going to put their best in those.

Everybody has this one don't they?

The cooking bible.
Larousse Gastronomique has been the foremost resource of culinary knowledge since its initial publication in 1938. Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, it is the one book every professional chef and avid home cook must have on his or her kitchen shelf. In fact,
Julia Child once wrote, "If I were allowed only one reference book in my library, Larousse Gastronomique would be it, without question."

Great seafood in this one, AND stories of the old days at Lundy's.
(In its heyday Lundy's seated 2,800)great lobster bisque in this one!

Good for spice identification.

Been cooking with shishito peppers lately. They are warm...not too hot. Good taste. Has anybody else tried them?

On 2016-03-23 10:33, bamalamalu wrote:

Been cooking with shishito peppers lately. They are warm...not too hot. Good taste. Has anybody else tried them?

You’ve piqued my interest Amy.
Gonna try em soon.
Here’s a little info that I found on Wiki:

About one out of every ten peppers is spicy.[2] The occurrence of pungent fruit is induced by such factors as illumination,[1] and other stress may predispose the peppers to turn spicy.

The prefectural agricultural testing center at Kishigawa, Wakayama stated in 2005 that capsaicin forms more easily in hot and dry conditions in the summer, and even experts may not be able to distinguish relative hotness on the same plant.[3]

For cooking, a hole is poked in the pepper beforehand to keep expanding hot air from bursting the pepper. It may be skewered then broiled (grilled), or pan-fried in oil, or stewed in a soy sauce- and dashi-based liquid. It is thin-skinned and will blister and char easily compared with thicker-skinned varieties.
Cheers

On 2016-03-23 06:46, ukutiki wrote:
Been cooking with shishito peppers lately. They are warm...not too hot. Good taste. Has anybody else tried them?

Uku, Do the peppers look like these? They are on the bottom of a 4” plastic growers pot for scale. Got em at a Korean mrkt- marked “sweet peppers. Produce man never heard of Shishito.

[ Edited by: nui 'umi 'umi 2016-03-25 20:26 ]

Nui

That does look like them. The pkg l bought had all different sizes. I bought mine at TraderJoe's.

Uku

Uku,
I like the taste of these peppers. I’m gonna make some Armadillo Eggs with em.
Mahalo

Nui

Just remember when making armadillo eggs you have to scrape the armadillo off the road first. Some people use a spatula but I have found that a spackle knife works best.

Bon appetit

Uku

On 2016-03-25 20:55, ukutiki wrote:
Nui

Just remember when making armadillo eggs you have to scrape the armadillo off the road first. Some people use a spatula but I have found that a spackle knife works best.

Bon appetit

Uku

Dat’s funny! Haven’t made the eggs yet but I tried the chile’s in a Denver Omelette this morning. I loved it-too hot for my wife.
Cheers

I's not Japanese chiles but tonight was barbacoa, red chili sauce on goat slow simmered until the meat falls from the bone. Served with Spanish rice and tortillas.

OK, that's not completely true :lol:
It is barbacoa, but it's a mixture of beef & pork and the skull is ceramic.

Here's the story. A few years back, my brother took his family down to Michoacan, Mexico to visit his wife's mother. His daughter, who was about 17 at the time, screamed when she opened the oven and saw a goat head looking out at her. My brother, who is quite the jokester, requested a ceramic goat skull so we prank her with it. We put the ceramic skull in with the meat and waited for her to discover it. It did shock her for a minute but she is older and wiser now, she wasn't fooled for long :lol: But everyone had a good laugh and the barbacoa was delicious

You a sick man Mike.
Cheers

Speaking of goat...I lived in Austin for six years many years ago. There was a restaurant outside of Austin named johnson's trading post and goat was on the menu. It was great. However the best part was their carry out. You could order half a barbecued goat and you would get the whole half..not cut up into pieces. We would take it home and eat it off the bone. We could finish it in a couple of days. We would then put the whole skeleton out by the trash can and watch people's reaction when they walked by. It was a hoot. Those were the days.

I eat Goat at east once a week at the Indian restaurant. Goat curry. Its actually very good!

Mike, you know me and my skull obsession, I saw the first picture I thought the skull was real and I was going to ask you if I could have the skull hehe.

Maybe put some soft boiled eggs in the sockets, with eyes painted on...

Yellow matter custard - dripping from a dead goats eye...

Not quite the full quote , so I think I'll get away with it...

The skull is GROSS! Not having that at my house. Now fish heads, that's a different story!

These little bastards have big ass teeth to deal with (and some big heads).

You kill'em and skin'em and cook their meat slow in lime juice - kinda like an old western torture scene. The result, however, is quite edible.

DC

mmmmmmm... seafooood....

Just to leeward of the larger island..

.. is the perfect weed bank..

.. stuffed with chorizo, capers, feta, and parsley - tooth pick closed and baked in tomato..

p.s. DC - do you eat the eyes?

[ Edited by: komohana 2016-03-31 03:33 ]

The above squid I cooked a while ago - but as I'm not in the habit of documenting my dinner -
was photographed specifically for this thread, just never got around to posting it before.

The wife returned home unwell from a short vacation but is now much better and will no doubt
resume command of the galley - and I won't have occasion to post here much.

Tonight was the first time in a few days she could stomach anything savoury.

Salmon, garlic baked spuds, broccolini -