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Tiki Central Forums Beyond Tiki What's "Cooking" in Tiki Central?
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What's "Cooking" in Tiki Central?
Atomic Tiki Punk
Tiki Socialite

Joined: Jul 19, 2009
Posts: 7048
From: Costa Misery
Posted: 2010-01-21 3:48 pm   Permalink

That's my favorite way to make scallops, Amy.
You must be getting great quality seafood up north!


 
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amybean
Tiki Socialite

Joined: Nov 22, 2009
Posts: 434
From: Alameda, CA
Posted: 2010-01-21 3:58 pm   Permalink

Me too! Have learned to not add any seasonings.

We get amazing seafood, but it's not cheap.
That amount of scallops cost a most memorable $75!


 
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MadDogMike
Grand Member (8 years)  

Joined: Mar 30, 2008
Posts: 8761
From: The Anvil of the Sun
Posted: 2010-01-21 5:40 pm   Permalink

APT, if I were to open a restaurant "exotic ethnic" would be high on my list but in the end I would probably go for Southern/Cajun/Creole. It's a wide variety but seems like the Gulf states have some awesome food. Texas, Louisiana & Mississippi - now those people know how to COOK. Throw in Alabama & Florida just for the heck of it.

Ahem...of course my first choice would be a Polynesian Restaurant with real Tiki decor and AUTHENTIC Tiki drinks
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Atomic Tiki Punk
Tiki Socialite

Joined: Jul 19, 2009
Posts: 7048
From: Costa Misery
Posted: 2010-01-21 6:16 pm   Permalink

MadDogMike,
Ethnic & Comfort food on one menu, nice!
I wonder if a Tiki restaurant with a non-traditional menu would go over well?


 
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amybean
Tiki Socialite

Joined: Nov 22, 2009
Posts: 434
From: Alameda, CA
Posted: 2010-01-21 6:58 pm   Permalink

I might include the Cherpumple!
http://www.charlesphoenix.com/category/test-kitchen/

check out this exhibit:
http://www.charlesphoenix.com/2010/01/coconut-heads-on-pegboard-florida-1960/

I've been doing a little catch up tiki reading. It's my belief that one of the factors that contributed to the decline of tiki culture was the fact that the food in all the tiki lounges/restaurants notoriously sucked. The drinks were expensive, and the food was basically overpriced, poorly made Chinese food. The whole scene was exotic and exciting, but people didn't really have expectations about what the food should be like. Now it's part of the retro authenticity and accepted as standard practice. The buffet at the Tonga Room in SF is still horrible. The food at Trader Vics in Emeryville is inedible. The snacks at Forbidden Island are actually decent versions of greasy, fried offerings, but still maintaining that tradition. I think it's time to un-perpetuate that bad food tradition. If you were living in a tropical paradise it would be absurd to have bad food.

Who wants to help revamp a traditional menu with modern, amazing, healthy versions of tropical delights? Loads of fresh fruit, of course. The toasted coconut cake from that other thread.

I'm thinking about what to put on a puu puu platter. Anyone?



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MadDogMike
Grand Member (8 years)  

Joined: Mar 30, 2008
Posts: 8761
From: The Anvil of the Sun
Posted: 2010-01-21 9:11 pm   Permalink

Did someone say pupu platter?






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amybean
Tiki Socialite

Joined: Nov 22, 2009
Posts: 434
From: Alameda, CA
Posted: 2010-01-21 9:13 pm   Permalink

AWWWW YEAHHHHHH!!!!

 
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Atomic Tiki Punk
Tiki Socialite

Joined: Jul 19, 2009
Posts: 7048
From: Costa Misery
Posted: 2010-01-21 9:47 pm   Permalink

I agree with you Amy on the quality of food served then & now.
Pupu suggestions below....

Coconut Shrimp
Egg-rolls
Pot Stickers
Thai Chicken Sticks
Curry Bites/shrimp/chicken/beef?
Gyoza
Bao/Asian Meat buns
Teriyaki chicken
Edamame
cool pad thai salad
Char Su Pork

Jerked Chicken Sticks
Pineapple salad
Fresh fruit
Sushi



[ This Message was edited by: Atomic Tiki Punk 2010-01-22 01:27 ]


 
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Atomic Tiki Punk
Tiki Socialite

Joined: Jul 19, 2009
Posts: 7048
From: Costa Misery
Posted: 2010-01-21 11:55 pm   Permalink

Late to post tonight due to STORMWATCH 2010!

So I give you.....
Spaghetti Arrabiata with grilled Sausages



The photo angle is unfortunate, So now begins the phallic jokes.....Now Back to STORMWATCH 2010!


 
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Atomic Tiki Punk
Tiki Socialite

Joined: Jul 19, 2009
Posts: 7048
From: Costa Misery
Posted: 2010-01-22 01:23 am   Permalink

Quote:

On 2010-01-21 18:58, amybean wrote:

Who wants to help revamp a traditional menu with modern, amazing, healthy versions of tropical delights? Loads of fresh fruit, of course. The toasted coconut cake from that other thread.

I'm thinking about what to put on a puu puu platter. Anyone?





My liberal use of Butter may disqualify me from advising on "Healthy" suggestions...

[ This Message was edited by: Atomic Tiki Punk 2010-01-22 01:24 ]


 
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MadDogMike
Grand Member (8 years)  

Joined: Mar 30, 2008
Posts: 8761
From: The Anvil of the Sun
Posted: 2010-01-22 06:29 am   Permalink

Bengal Barbecue Banyan Beef Skewers (from Disneyland Adventureland)
The bacon wrapped scallops would be good on a pupu platter
Spicy Orange Chicken
I never tasted any I liked but how about tofu?
Tropical S'mores

ATP, that would be just plain wang, I mean WRONG to make phallic jokes about your food!
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amybean
Tiki Socialite

Joined: Nov 22, 2009
Posts: 434
From: Alameda, CA
Posted: 2010-01-22 09:56 am   Permalink

Butter- of course, no margarine. Canned lychees and mandarins are fine in my book, too. Tropical s'mores sound perfect for breakfast on this rainy Friday.

Sausage Arrabiata!! "Assertive" camera angle.

Coconut shrimp- always a winner. Great list!


 
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Atomic Tiki Punk
Tiki Socialite

Joined: Jul 19, 2009
Posts: 7048
From: Costa Misery
Posted: 2010-01-22 1:43 pm   Permalink

Quote:

On 2010-01-22 06:29, MadDogMike wrote:
Bengal Barbecue Banyan Beef Skewers (from Disneyland Adventureland)



That's a mouth full.....


 
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Atomic Tiki Punk
Tiki Socialite

Joined: Jul 19, 2009
Posts: 7048
From: Costa Misery
Posted: 2010-01-22 1:48 pm   Permalink

Is that Spaghetti Arrabiata with grilled Sausages in your pocket?


 
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MadDogMike
Grand Member (8 years)  

Joined: Mar 30, 2008
Posts: 8761
From: The Anvil of the Sun
Posted: 2010-01-22 6:50 pm   Permalink

Quote:
That's a mouth full.....



It was a good mouthful

I've been meaning to make those Bengal Beef skewers so I did. The BBQ ran out of gas and the extra tank was out in the mud (rain, rain, go away) so I had to finish them on the stovetop





Tiki-Kate sent me the recipe several months ago. It's SPICY!!!

Bengal Barbecue Banyan Beef Skewers with Sauce

Yield 2 3/4 cups
Portion Size: 6

Soy Sauce 1 cup
Water 1 1/2 Cups
Ground Black Pepper 1 Tbsp.
Sesame Seed Oil 3 Tbsp.
Ground Red Pepper 1 tsp.
Cayenne Pepper 1/2 tsp.
Granulated Garlic 1 Tbsp.
Cornstarch 3 Tbsp.
Sirloin Beef Chunks 18 Pieces - 1 oz. each
Bamboo Skewers 6 each

Combine all of the ingredients above and bring to a boil,
adding cornstarch to thicken. Soak the bamboo skewers in
water to avoid burning. Place 3 pieces of beef on each skewer
and cook on the grill 3 minutes on each side or until
desired doneness. Brush with sauce and serve.

_________________
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