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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?
Cammo
Tiki Socialite

Joined: May 18, 2006
Posts: 1952
From: San Diego
Posted: 2014-01-18 09:52 am   Permalink

Cinnamon & Golden Raisin Whole Wheat Deluxe

This was eaten so fast I took no pictures of the slices.




 
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MadDogMike
Grand Member (7 years)  

Joined: Mar 30, 2008
Posts: 7393
From: The Anvil of the Sun
Posted: 2014-01-23 10:26 pm   Permalink

BBQ TriTip rubbed with salt & pepper, chili powder, and ground COFFEE!!!


Very tasty. I should have cooked it a little less, it could have been pinker inside. It wasn't burned, the coffee just gives it a dark crust.
_________________
When you hurry through life, you just get to the end faster.
Pirate Ship Tree House

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Cammo
Tiki Socialite

Joined: May 18, 2006
Posts: 1952
From: San Diego
Posted: 2014-01-24 09:41 am   Permalink

That is the YUM.

 
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Atomic Tiki Punk
Tiki Socialite

Joined: Jul 19, 2009
Posts: 6246
From: Costa Misery
Posted: 2014-01-24 1:10 pm   Permalink

I need to try some coffee recipes...

 
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Or Got Rum?
Tiki Socialite

Joined: Jul 29, 2009
Posts: 339
From: Wisconsin
Posted: 2014-01-24 5:50 pm   Permalink

Awesome looking Tri-tip MDM...BTW, congrats on your engagement...you are truly a beacon through the fog w/ your attitude. I have used the coffee/ chipotle combo on grilled beef rib-eyes...the higher fat content works very well IMO. OGR

 
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Atomic Tiki Punk
Tiki Socialite

Joined: Jul 19, 2009
Posts: 6246
From: Costa Misery
Posted: 2014-01-24 7:25 pm   Permalink

Soups on!

Scratch made "Chicken & Matzo Ball Soup"

Day before made a pot of homemade Chicken Stock...



Day two, mix up some Matzo meal, salt, pepper, garlic powder, Schmaltz & eggs
for the Matzo Balls



Into some salted boiling water for 45 minutes



Shred up the chicken from the stock pot



Slice up onion, carrots & celery
(no picture: cook up some egg noodles)



Everything goes into the big pot...



And you get a nice bowl of Chicken Matzo Ball soup!



 
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Or Got Rum?
Tiki Socialite

Joined: Jul 29, 2009
Posts: 339
From: Wisconsin
Posted: 2014-01-25 3:39 pm   Permalink

That Jewish penicillin looks awesome ATP....send a quart my way as later in the week we will be making Reubens, as Kim now has a 5lb brisket brining in Penzy's Corn Beef spice for CB and Cabbage tomorrow, w/ Reuben sandwiches (on a fantastic Breadsmith Rye w/ caraway and sauerkraut fresh bread)to follow later in the week. Pics to follow....OGR

 
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Atomic Tiki Punk
Tiki Socialite

Joined: Jul 19, 2009
Posts: 6246
From: Costa Misery
Posted: 2014-01-25 6:39 pm   Permalink

Thanks Got Rum! sounds damn fine.

 
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nui 'umi 'umi
Tiki Socialite

Joined: Feb 21, 2011
Posts: 1148
From: La Mirada Atoll
Posted: 2014-01-30 10:29 pm   Permalink

Orange/cranberry/walnut bundt cake and Mexican coffee. Perfect with that rare California rain tonight.
Cheers



 
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Atomic Tiki Punk
Tiki Socialite

Joined: Jul 19, 2009
Posts: 6246
From: Costa Misery
Posted: 2014-01-30 11:04 pm   Permalink

Yum!

 
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nui 'umi 'umi
Tiki Socialite

Joined: Feb 21, 2011
Posts: 1148
From: La Mirada Atoll
Posted: 2014-02-04 1:34 pm   Permalink

Made a batch of Huli Huli Chicken for a superbowl sunday party . First time that I used this quick and easy recipe. Most of the “Huli” recipes are somewhat Involved. Took me less than 10 minutes to prepare and bag the chicken. I used skinned, boneless chicken thighs,fresh ginger and garlic and of course sherry instead of broth. Does not look like enough marinade once its prepared-trust me, it’s plenty! Give it a try and pass the word if you like-no like. I thought it was onolicious!
Sorry, no pix-chicken was gone pronto!

Huli Huli Chicken Hawaiian Version-Quic

1 cup packed brown sugar
3/4 cup ketchup
3/4 cup reduced-sodium soy sauce
1/3 cup sherry or chicken broth
2-1/2 teaspoons minced fresh ginger root
1-1/2 teaspoons minced garlic
24 boneless skinless chicken thighs (about 5 pounds)
Directions
In a small bowl, mix the first six ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between two large resealable plastic bags. Add 12 chicken thighs to each; seal bags and turn to coat. Refrigerate for 8 hours or overnight.
Drain and discard marinade from chicken. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink; baste occasionally with reserved marinade during the last 5 minutes. Yield: 12 servings.

[ This Message was edited by: nui 'umi 'umi 2014-02-04 13:35 ]

[ This Message was edited by: nui 'umi 'umi 2014-02-04 21:11 ]


 
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hang10tiki
Tiki Socialite

Joined: Jul 18, 2010
Posts: 4049
From: Las Vegas
Posted: 2014-02-06 11:47 pm   Permalink

Man U tiki dudes eat good.......

 
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nui 'umi 'umi
Tiki Socialite

Joined: Feb 21, 2011
Posts: 1148
From: La Mirada Atoll
Posted: 2014-02-07 02:09 am   Permalink

Quote:

On 2014-02-06 23:47, hang10tiki wrote:
Man U tiki dudes eat good.......


And you know how to wash it down!
David


 
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Atomic Tiki Punk
Tiki Socialite

Joined: Jul 19, 2009
Posts: 6246
From: Costa Misery
Posted: 2014-02-07 02:13 am   Permalink

But Jon, you Las Vegas dudes, really, really drink well!

 
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nui 'umi 'umi
Tiki Socialite

Joined: Feb 21, 2011
Posts: 1148
From: La Mirada Atoll
Posted: 2014-02-07 08:06 am   Permalink

Hey Lance,
When do you sleep?
Cheers,
David


 
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