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Posts by pohaku

Lion dance from Chinese New Year in Honolulu Chinatown. I posted some food porn pics from the event on this site. A great time! http://www.cheftalk.com/t/69266/chinese-new-year-street-food-in-honolulu#post_380070
And the Ultimatum Carbon is out of stock again.  Wow, that was quick!
If you are interested in Cleavers, you can try some of the house ware and kitchen goods stores on Mauna Kea street in China Town.  They have a more extensive selection of Chinese cleavers than you can generally find on line.  There is a shop just mauka of the Chinese bakery on the Waikiki side of the street that has a pretty good selection. I bought a couple CCK Bone Chopper cleavers there several years ago.  For the small CCK cleavers, CKTG may still be cheaper though. ...
If you don't want to get the three stone set and the Idahone now, get the Bester 1200 and the Suehiro Rika 5000 and the Idahone.  On a new knife, you won't be using the 500 to do any reprofiling for quite some time.  Personally, I'd get the set and the Idahone (all of which I do have).  Metal honing rods can be hard on the harder steel in Japanese knifes, but ceramic rods work well.  You do want a hone to straighten your edge on a regular basis between sharpening. I run...
Best, IMHO, is the Thermapen which takes 3 second readings and I believe is the fastest available.  Although they have been running a sale, it is still outside of your price range (@$79 plus shipping).  I like mine a lot.   Second choice would be one of Thermoworks other units which takes 5-6 second readings:   http://www.thermoworks.com/products/low_cost/rt600c.html   http://www.thermoworks.com/products/low_cost/rt301wa.html
Yup, Poha.  I used to grow them myself, until I discovered that a few vendors sold them in the farmer's market, briefly, in the fall.  So I buy a whole bunch when I can find them and make  jam.  You might check local farmer's markets.  People tell me, "Oh, my grandmother used to have those in the garden when I was growing up."  It is an "old" plant and people still grow them, but you might have to look around.  I make a marmalade type jam with them (using lemons) to get...
We finally had a hard freeze last night, so the garden is toast.  Squashes and root vegetables are now abundant. Had a golden kabocha squash the other night.  I tend to use the slow cooker a bit more in the fall and winter.  Curry beef stew, chile, navarin, etc.  I bake and roast more as well.  Cabbage rolls are on the horizon.  Lots of local apples to use. Made apple dumplings last weekend and apple crisp tonight.  Made cinnamon ice cream to go with the apple deserts.  
Well the pictures have really picked up this thread.  I'll have to get the camera out next time.   Simple food tonight.  Made a red sauce with hot Italian sausage and chipotle peppers this morning.  Made lasagna this afternoon with the sauce and some fresh ricotta I made yesterday.  Green salad with romaine, avocados and the last of the tomatoes from the garden (it froze here last night).  Cubed watermelon.  Homemade cinnamon ice cream and apple crisp for desert. ...
One of the interesting things about the US, as opposed to some other countries, is that if you work at it, you can pretty much do and become what you want.  I'm an accidental attorney and my wife is an accidental physician.  Not what we started out to do.  We both have graduate degrees in other fields and worked there for awhile.  Second careers for both of us.  Fairly serendipitous - just seemed like a good idea at the time.  So at least in our family's funny non-linear...
No, my daughter is doing theatre and pre med.  Her side job, as she puts it, is scullery maid at our local wine bar and coffee shop.  She does prep for the cooks and does deserts.  I figure it will stand her in good stead if she needs to support herself while trying out for theatre parts.  Becoming a doctor is her fall back position.   I picked up the EP recently.  I've been sharpening free hand with water stones for awhile.  Both are good.  I'm teaching my daughter...
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