Text 10838, 75 rader
Skriven 2007-01-23 13:52:38 av Carol Shenkenberger (6:757/1)
     Kommentar till en text av Glen Jamieson
Ärende: Re: CHOOK-FIL-A  70122
==============================
*** Quoting Glen Jamieson from a message to Carol Shenkenberger ***

 CS> recall, is past walking distance right?  Good end of town and a road
 CS> that looks endless past it?  Been there by taxi once but no interest on
 CS> my side in casinos so never went back.

GJ> You can walk it, but it becomes further, the longer you spend in
GJ> Kitty's.  (G)  I have dined at the Casino on a couple of occasions
GJ> when my daughter Arlyn was working there in the restaurant, but the
GJ> main attraction is Mindil Beach.  The time to go is Thursday evenings,

I'm gonna have to figure out Mindil beach.  Was it the water near Kitty's and
just walk that way?  I've never seen anything that way.  May nt have looked?

 GJ> skill of the cooks.
 CS> True, and we see that all the time.  'Fusion doesnt mean a can of
 CS> pinapple added to pork to make it Hawaiian' for example.

GJ> When reading recipes, I have noticed that "Hawaiian" in almost every
GJ> case means it has pineapple as an ingredient, implying that Hawaiians
GJ> don't eat anything that doesn't include it.

What funny is it's not native.  The classic 'Hawaiian' view in our recipe bases
is pork and pinapple.  Pigs arent native, they were brought over with the
ships sailing and got let loose.  Pinapples came much later (Africa I think). 
In fact, Hawaiians use pinapple about as often you you probably do when
cooking though they use it as a fresh fruit as often as you might grab a
mango, just for munching on.

The main meat in Hawaii was seabased, just like Japan <g>.  Shellfish and
mollusks were primary.  Ocean fish secondary, poltry (birds but not chicken as
they didnt have them either) was 3rd.  Coconut and Taro were primary food
items.  Unlike the rice you are used to (another import to there as they didnt
have it) they ate poi (made from Taro).

 CS> Slow roasted pulled pork though?  Havent seen it at all out here except
 CS> when I make it and i have to use a crockpot which is good, but not
 CS> 'quite' the same.  No crusty skin bits that you salvage before you pull
 CS> it apart then add the sauce. I can make a good facsimile, but not the

GJ> Pulled pork is something which I have never come across except in
GJ> certain parts of USA - S Carolina and nearby states.  Definitely a
GJ> scrumptious local speciality!

Easy to make too.  Costs a lot to run the oven that long though.  I come from
SC so I know this one well.  Needs 6-8 hours (1 lb per hour average) and roast
has to be the right type (shoulder with bone in and skin on best) anbd size
(6-8 lbs at least).  Just use loits of black pepper to rub it down and set it
on a rack that holds it out of the juices and cook at 250F.  Make pan gravey
of the juices.

I'm sure I do more than just that, but that is the basic of it.  Sauce added
*after* it is cooked, never before.

 CS> butter and black pepper.  Idahoes are not 'standard' out here so you
 CS> may have to recall them fromstateside.  You may not have liked them
 <g>.  You may have thought the skin too tough to eat <G>.

GJ> A long time since I have eaten something like that, although I have
GJ> seen it available here at roast potato stalls.

Lovely and i miss them.

 GJ> about food that keeps this Echo going.
 CS> I think we've all added to that.  If I get home this time, expect some
 CS> Virgina products to be featured again.

GJ> I look forward to your descriptions of interesting foods, from
GJ> wherever you happen to be dining.

(grin) whereever is still undecided.
                                       xxcarol

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