Posts by pohaku

Leaving aside anything with Spam (although I did do Spam Musubi once for a potluck/trout festival populated by the chefs and kitchen staffs of many of the better Twin Cities restaurants - cut bite size and they went over well), there...

I like the Keo's cookbook (mentioned above) and this one:   http://www.amazon.com/Cracking-Coconut-Classic-Thai-Cooking/dp/B0009W897A/ref=sr_1_1?ie=UTF8&qid=1316388960&sr=8-1  

 One reason for your outcome maybe wet pack scallops.  Scallops are usually sold as either wet or dry pack.  Wet pack scallops have been soaked in STP - sodium tripolyphosphate - an additive that helps them to retain...

Quote: Originally Posted by kaneohegirlinaz    I was fortunate enough to inherit my Grandma's recipes from some of the restaurants in Honolulu, as well as the Electric Company, what a...

My oven has a separate heating element with the fan in the center of the back wall of the oven.  When it is on pure convection, only this element heats.  When it is set on convection/bake, the bottom element heats...

Yup, the CCK cleaver has a thin and very sharp blade.  A real working knife.  You are correct that many people see them and immediately think of chopping up ribs and splitting chickens.  I had to caution my nephews that...

I own the small CCK cleaver as well as the "bone chopper version.  I have a MacPro nakiri.  You do know that these are essentially vegetable knives, right? Or use for boneless meat.  I wouldn't go anywhere near anything...

I've had a Dacor convection oven for about 20 years.  Much more even heat distribution.  I think you get a better rise out of leavened items and better, more stable crusts out of pies.  Roasts cook and brown better and...

With farmed fish, it also depends on the water temperature.  Colder water makes for a slower growing fish with better flavor and texture.  Fish grow quicker in warm water, but they have a softer texture and IMHO are less...

Fortunately, for many years, I had friends with a trout farm (their children grew up and they have since sold it and retired to a life of traveling and indolence).  So fresh trout was easy to come by (I could go and catch them...