FEATURES | MUSIC | BOOKS | DRINKS | FORUMS | GAMES | LINKS | ABOUT


advertise on Tiki Central

Celebrating classic and modern Polynesian Pop
  [Edit Profile]  [Edit Preferences]  [Search] [Sign Up]
[Personal Messages]  [Member List]  [Help/FAQ]  [Rules]  [Login]
Tiki Central Forums » » Beyond Tiki » » What's "Cooking" in Tiki Central?
Goto page ( Previous Page 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | 32 | 33 | 34 | 35 | 36 | 37 | 38 | 39 | 40 | 41 | 42 | 43 | 44 | 45 | 46 | 47 | 48 | 49 | 50 | 51 | 52 | 53 | 54 | 55 | 56 | 57 | 58 | 59 | 60 | 61 | 62 | 63 | 64 | 65 | 66 | 67 | 68 | 69 | 70 | 71 | 72 | 73 | 74 | 75 | 76 | 77 | 78 | 79 | 80 | 81 | 82 | 83 | 84 | 85 | 86 | 87 | 88 | 89 | 90 | 91 | 92 | 93 | 94 | 95 | 96 | 97 | 98 | 99 | 100 | 101 | 102 | 103 | 104 | 105 | 106 | 107 | 108 | 109 | 110 | 111 | 112 | 113 | 114 | 115 | 116 | 117 | 118 | 119 | 120 | 121 | 122 | 123 | 124 | 125 | 126 | 127 | 128 | 129 | 130 | 131 | 132 | 133 | 134 | 135 | 136 | 137 | 138 | 139 | 140 | 141 | 142 | 143 | 144 | 145 | 146 | 147 | 148 | 149 | 150 | 151 | 152 | 153 | 154 | 155 | 156 | 157 | 158 | 159 | 160 | 161 | 162 | 163 | 164 | 165 | 166 | 167 | 168 | 169 | 170 | 171 | 172 | 173 | 174 | 175 | 176 | 177 | 178 | 179 | 180 | 181 Next Page )
What's "Cooking" in Tiki Central?
komohana
Tiki Socialite

Joined: Nov 08, 2010
Posts: 502
From: Western Australia
Posted: 2016-03-21 3:52 pm   Permalink



The life size wahines' stash:
















[ This Message was edited by: komohana 2016-03-22 20:52 ]


 
View Profile of komohana Send a personal message to komohana      Edit/Delete This Post Reply with quote
hiltiki
Tiki Socialite

Joined: Jun 10, 2004
Posts: 3955
From: Reseda, calif.
Posted: 2016-03-21 7:11 pm   Permalink

I just wanted to thank nui umi umi, Lucas Vigor and Mad Dog Mike for liking my food pictures. Mike, I like to cook and I do have a lot of cookbooks. Most of these I found at Goodwill or from friends or my mother in law.





I will put some more food pictures after the drama is over.





 
View Profile of hiltiki Send a personal message to hiltiki  Goto the website of hiltiki     Edit/Delete This Post Reply with quote
MadDogMike
Grand Member (8 years)  

Joined: Mar 30, 2008
Posts: 8804
From: The Anvil of the Sun
Posted: 2016-03-21 8:44 pm   Permalink

I see lots of Armenian cookbooks, what's the back story there Hilda?

 
View Profile of MadDogMike Send a personal message to MadDogMike  Goto the website of MadDogMike     Edit/Delete This Post Reply with quote
komohana
Tiki Socialite

Joined: Nov 08, 2010
Posts: 502
From: Western Australia
Posted: 2016-03-22 8:49 pm   Permalink




Quote:

On 2016-02-18 20:12, komohana wrote:

I've promised my wife a new kitchen... for quite some time.






We're planning on leaving the 1940's colour scheme behind and move ahead into the '50s,
with red and white the predominate colours. I'll make some new cabinets etc. but will first
renew the ceiling and walls with dry-wall.

So before I demolish - and for anyone interested - here's a peek around the room as it is.





































A while back, when we needed a new stove, we would've liked a large country style range,
but neither of us had the heart to remove the original wood stove. Still fully operational,
very homely & cheerful, and in winter - warms the whole house fairly quickly.
This area will not change during the renovations, except paint etc.













Also, last weekend I cooked some chilli lamb shanks in the slow cooker,
I'm afraid I'm not too hot on presentation - but they tasted great.

The drink is my ol' reliable stand by -

ounce of rum
ounce of lime juice [adjust to taste]
half ounce sugar syrup
half ounce orange curacao
coconut water [about 3/4 cup - from memory] - memory not so good
shaken with ice.

edit: I can usually guess the coconut water fairly accurately in the cocktail shaker.
It was quite a few years ago that I actually measured it, just checked - and the above is true.











edit: to MDM's comment below - well, we have to keep all our spare gold-diamonds-and wads of cash - somewhere .





[ This Message was edited by: komohana 2016-03-26 19:44 ]


 
View Profile of komohana Send a personal message to komohana      Edit/Delete This Post Reply with quote
MadDogMike
Grand Member (8 years)  

Joined: Mar 30, 2008
Posts: 8804
From: The Anvil of the Sun
Posted: 2016-03-23 06:33 am   Permalink

Nice looking kitchen Komohana but that is A LOT of canisters! Good luck with your new kitchen plans

Good lookin' lamb shanks too


 
View Profile of MadDogMike Send a personal message to MadDogMike  Goto the website of MadDogMike     Edit/Delete This Post Reply with quote
ukutiki
Tiki Socialite

Joined: Feb 25, 2009
Posts: 272
From: Michigan
Posted: 2016-03-23 06:46 am   Permalink

Been cooking with shishito peppers lately. They are warm...not too hot. Good taste. Has anybody else tried them?

 
View Profile of ukutiki Send a personal message to ukutiki  Email ukutiki     Edit/Delete This Post Reply with quote
tikiskip
Grand Member (8 years)  

Joined: Nov 26, 2005
Posts: 4555
Posted: 2016-03-23 07:02 am   Permalink

KROMEX!
Love yer stuff!
I too collect old kitchen tools ect...

Like the way your kitchen is now.
Had a recipe for a wood stove cooking at one time.

_________________


 
View Profile of tikiskip Send a personal message to tikiskip      Edit/Delete This Post Reply with quote
tikiskip
Grand Member (8 years)  

Joined: Nov 26, 2005
Posts: 4555
Posted: 2016-03-23 08:14 am   Permalink

Can cook on the fly Mike and do most of the time but here are some of my favorite books I guess.
Have MANY more, mostly church and state fair type stuff as you know those old lady's are going to put their best in those.

Everybody has this one don't they?


The cooking bible.
Larousse Gastronomique has been the foremost resource of culinary knowledge since its initial publication in 1938. Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, it is the one book every professional chef and avid home cook must have on his or her kitchen shelf. In fact,
Julia Child once wrote, "If I were allowed only one reference book in my library, Larousse Gastronomique would be it, without question."


Great seafood in this one, AND stories of the old days at Lundy's.
(In its heyday Lundy's seated 2,800)great lobster bisque in this one!


Good for spice identification.



 
View Profile of tikiskip Send a personal message to tikiskip      Edit/Delete This Post Reply with quote
bamalamalu
Tiki Socialite

Joined: Mar 20, 2006
Posts: 915
Posted: 2016-03-23 10:33 am   Permalink

>>Been cooking with shishito peppers lately. They are warm...not too hot. Good taste. Has anybody else tried them?<<

I haven't cooked with them, but Bali Hai has an appetizer/side dish of flash-fried shishito peppers that we've had - pretty tasty. Mostly not too hot, but once in a while there's a zinger. It's been a while, we should order them again sometime.



Nice kitchen, komohana! That drink sounds pretty refreshing, too.


 
View Profile of bamalamalu Send a personal message to bamalamalu  Email bamalamalu     Edit/Delete This Post Reply with quote
nui 'umi 'umi
Tiki Socialite

Joined: Feb 21, 2011
Posts: 2457
From: La Mirada Atoll
Posted: 2016-03-23 11:22 pm   Permalink

Quote:

On 2016-03-23 10:33, bamalamalu wrote:
>>Been cooking with shishito peppers lately. They are warm...not too hot. Good taste. Has anybody else tried them?<<



You’ve piqued my interest Amy.
Gonna try em soon.
Here’s a little info that I found on Wiki:

About one out of every ten peppers is spicy.[2] The occurrence of pungent fruit is induced by such factors as illumination,[1] and other stress may predispose the peppers to turn spicy.

The prefectural agricultural testing center at Kishigawa, Wakayama stated in 2005 that capsaicin forms more easily in hot and dry conditions in the summer, and even experts may not be able to distinguish relative hotness on the same plant.[3]

For cooking, a hole is poked in the pepper beforehand to keep expanding hot air from bursting the pepper. It may be skewered then broiled (grilled), or pan-fried in oil, or stewed in a soy sauce- and dashi-based liquid. It is thin-skinned and will blister and char easily compared with thicker-skinned varieties.
Cheers


 
View Profile of nui 'umi 'umi Send a personal message to nui 'umi 'umi  Email nui 'umi 'umi     Edit/Delete This Post Reply with quote
nui 'umi 'umi
Tiki Socialite

Joined: Feb 21, 2011
Posts: 2457
From: La Mirada Atoll
Posted: 2016-03-24 8:43 pm   Permalink

Quote:

On 2016-03-23 06:46, ukutiki wrote:
Been cooking with shishito peppers lately. They are warm...not too hot. Good taste. Has anybody else tried them?


Uku, Do the peppers look like these? They are on the bottom of a 4” plastic growers pot for scale. Got em at a Korean mrkt- marked “sweet peppers. Produce man never heard of Shishito.




[ This Message was edited by: nui 'umi 'umi 2016-03-25 20:26 ]


 
View Profile of nui 'umi 'umi Send a personal message to nui 'umi 'umi  Email nui 'umi 'umi     Edit/Delete This Post Reply with quote
ukutiki
Tiki Socialite

Joined: Feb 25, 2009
Posts: 272
From: Michigan
Posted: 2016-03-24 9:05 pm   Permalink

Nui

That does look like them. The pkg l bought had all different sizes. I bought mine at TraderJoe's.

Uku


 
View Profile of ukutiki Send a personal message to ukutiki  Email ukutiki     Edit/Delete This Post Reply with quote
nui 'umi 'umi
Tiki Socialite

Joined: Feb 21, 2011
Posts: 2457
From: La Mirada Atoll
Posted: 2016-03-25 8:32 pm   Permalink

Uku,
I like the taste of these peppers. I’m gonna make some Armadillo Eggs with em.
Mahalo


 
View Profile of nui 'umi 'umi Send a personal message to nui 'umi 'umi  Email nui 'umi 'umi     Edit/Delete This Post Reply with quote
ukutiki
Tiki Socialite

Joined: Feb 25, 2009
Posts: 272
From: Michigan
Posted: 2016-03-25 8:55 pm   Permalink

Nui

Just remember when making armadillo eggs you have to scrape the armadillo off the road first. Some people use a spatula but I have found that a spackle knife works best.

Bon appetit

Uku


 
View Profile of ukutiki Send a personal message to ukutiki  Email ukutiki     Edit/Delete This Post Reply with quote
nui 'umi 'umi
Tiki Socialite

Joined: Feb 21, 2011
Posts: 2457
From: La Mirada Atoll
Posted: 2016-03-26 3:45 pm   Permalink

Quote:

On 2016-03-25 20:55, ukutiki wrote:
Nui

Just remember when making armadillo eggs you have to scrape the armadillo off the road first. Some people use a spatula but I have found that a spackle knife works best.

Bon appetit

Uku



Dat’s funny! Haven’t made the eggs yet but I tried the chile’s in a Denver Omelette this morning. I loved it-too hot for my wife.
Cheers


 
View Profile of nui 'umi 'umi Send a personal message to nui 'umi 'umi  Email nui 'umi 'umi     Edit/Delete This Post Reply with quote
Goto page ( Previous Page 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | 32 | 33 | 34 | 35 | 36 | 37 | 38 | 39 | 40 | 41 | 42 | 43 | 44 | 45 | 46 | 47 | 48 | 49 | 50 | 51 | 52 | 53 | 54 | 55 | 56 | 57 | 58 | 59 | 60 | 61 | 62 | 63 | 64 | 65 | 66 | 67 | 68 | 69 | 70 | 71 | 72 | 73 | 74 | 75 | 76 | 77 | 78 | 79 | 80 | 81 | 82 | 83 | 84 | 85 | 86 | 87 | 88 | 89 | 90 | 91 | 92 | 93 | 94 | 95 | 96 | 97 | 98 | 99 | 100 | 101 | 102 | 103 | 104 | 105 | 106 | 107 | 108 | 109 | 110 | 111 | 112 | 113 | 114 | 115 | 116 | 117 | 118 | 119 | 120 | 121 | 122 | 123 | 124 | 125 | 126 | 127 | 128 | 129 | 130 | 131 | 132 | 133 | 134 | 135 | 136 | 137 | 138 | 139 | 140 | 141 | 142 | 143 | 144 | 145 | 146 | 147 | 148 | 149 | 150 | 151 | 152 | 153 | 154 | 155 | 156 | 157 | 158 | 159 | 160 | 161 | 162 | 163 | 164 | 165 | 166 | 167 | 168 | 169 | 170 | 171 | 172 | 173 | 174 | 175 | 176 | 177 | 178 | 179 | 180 | 181 Next Page )
U-Moderate:
  
v1.5

[ About Tiki Central | Contact Tiki Central | Advertise on Tiki Central ]
(c) 2000-2017 Tikiroom.com (tm), Tiki Central (tm)

Credits & copyright infomation