Text 14947, 48 rader
Skriven 2007-05-03 15:02:21 av Carol Shenkenberger (6:757/1)
  Kommentar till text 14889 av Ruth Haffly (1:396/45.28)
Ärende: Re: The bastids!
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*** Quoting Ruth Haffly from a message to Carol Shenkenberger ***

 CS>   Filling:  Hawaiian 'hard dime sausage' (Probably Philipeno?  Very
 CS>   hard when cooked, little oil). About 2 oz was cooked then minced
 CS>   finely. That was mixed with about the same amount of Maui Onion
RH> I suspect Portugese sausage; it's probably the most popular one in HI.
RH> Speaking of, did you hear that Don Ho passed away a couple of weeks ag
RH> He had an experimental stem cell procedure done on his heart in Thaila
RH> in Dec. 05; I guess it bought him about 16 more months of life. He was
RH> 76 years old, had a couple of great great grand kids.

No I hadnt heard about Don Ho!  Long run he's had but he'll be missed anyways.

Dunno on the sausage.  Local store called it 'dime sausage' but it was actually
cut across, more like a quarter sized item. Similar in ways to pepperoni
except when you cook pepperoni, you get more oil.

I would not be amazed if a 'roo sausage' that didnt have much fat added, was
like this one. I've had things like it but slightly fattier (cooked in fat to
make ti that way) in Subic Bay.  It's a mix and match fusion item I think.
What you knew as 'portugese' I was told was 'dime' at the local market store
possibly?

RH> Iron Chef America last night had a Japanese style cook off last night,
RH> secret ingredient was tofu. Morimoto went up against a Japanese female
RH> at one point one of them made what I'd call dashi (after reading your
RH> descriptions) but none of the commentators called it that--probably
RH> didn't know the name.  Morimoto won; he had some really pretty dishes,
RH> including a set of 3 square bowls with a lacquer finish inside a
RH> carrying tower.

Gosh, I'm gonna love getting those food-TV stations again! Got Emeril on right
now (one of the very few we get in english).  He's making pizza.

Presentation is very important in Japanese cookery so yes, pretty bowls. If
they matched, he was playing to a USA audience <g>.

As the ingredients in each dish are unique, so should be the dish it is
displayed in (or such is what I am taught here). Hence 'square bowls' and such
to contrast with the round ones and patterns will complement in color or
design but not be the 'same' even at a fast glance except in a restraunt. 
High grade restaunts (which I cant afford so have little experience with) will
not match just like at home, they dont.

                                       xxcarol

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