Text 15033, 86 rader
Skriven 2007-05-04 14:05:56 av Ruth Haffly (1:396/45.28)
  Kommentar till text 14947 av Carol Shenkenberger (6:757/1)
Ärende: The bastids!
====================
Hi Carol,


 CS>   Filling:  Hawaiian 'hard dime sausage' (Probably Philipeno?  Very
 CS>   hard when cooked, little oil). About 2 oz was cooked then minced
 CS>   finely. That was mixed with about the same amount of Maui Onion

RH> I suspect Portugese sausage; it's probably the most popular one in HI.

RH> Speaking of, did you hear that Don Ho passed away a couple of weeks ag
RH> He had an experimental stem cell procedure done on his heart in Thaila
RH> in Dec. 05; I guess it bought him about 16 more months of life. He was
RH> 76 years old, had a couple of great great grand kids.

 CS> No I hadnt heard about Don Ho!  Long run he's had but he'll be missed
 CS> anyways.

Yes, the show will go on however with other family members and folks
filling in.  According to the Advertiser (I read it on line) they don't
even plan to move his organ to the rear part of the stage--yet.  A big
memorial service is planned for tomorrow in Waikiki.


 CS> Dunno on the sausage.  Local store called it 'dime sausage' but it was
 CS> actually cut across, more like a quarter sized item. Similar in ways
 CS> to pepperoni except when you cook pepperoni, you get more oil.

 CS> I would not be amazed if a 'roo sausage' that didnt have much fat
 CS> added, was like this one. I've had things like it but slightly fattier
 CS> (cooked in fat to make ti that way) in Subic Bay.  It's a mix and
 CS> match fusion item I think. What you knew as 'portugese' I was told was
 CS> 'dime' at the local market store possibly?

Most likely; the nickname "dime" for Portugese sounds familiar.

RH> Iron Chef America last night had a Japanese style cook off last night,
RH> secret ingredient was tofu. Morimoto went up against a Japanese female
RH> at one point one of them made what I'd call dashi (after reading your
RH> descriptions) but none of the commentators called it that--probably
RH> didn't know the name.  Morimoto won; he had some really pretty dishes,
RH> including a set of 3 square bowls with a lacquer finish inside a
RH> carrying tower.

 CS> Gosh, I'm gonna love getting those food-TV stations again! Got Emeril
 CS> on right now (one of the very few we get in english).  He's making
 CS> pizza.


The "standard" or something wierd? We don't watch him very much any
more; Alton brown is still our favorite.  He had a neat way to peel
mangoes last night--slice a thin layer of peel from the top and botom,
set it on a cutting board and push a corn on the cob holder into the
top.  The slice off the bottom makes it sit flat & the corn on the cob
holder helps you peel the rest of it & slice it without it getting away
from you.

 CS> Presentation is very important in Japanese cookery so yes, pretty
 CS> bowls. If they matched, he was playing to a USA audience <g>.

He was playing to a USA audience but still, it was pretty.

 CS> As the ingredients in each dish are unique, so should be the dish it
 CS> is displayed in (or such is what I am taught here). Hence 'square
 CS> bowls' and such to contrast with the round ones and patterns will
 CS> complement in color or design but not be the 'same' even at a fast
 CS> glance except in a restraunt.  High grade restaunts (which I cant

I can see that.  Still, the dish (plate, bowl, etc) might be the only
unifier to a meal.

 CS> afford so have little experience with) will not match just like at
 CS> home, they dont.

Sounds like fun. (G)


---
Catch you later,
Ruth
rchaffly@earthlink.net  FIDO 1:396/45.28


... Growing old is mandatory...  growing up is optional.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)