Recent content by GuamDude

Is the gelatinous broth clear? Or if not, will straining clear it up? If so, I think using it for an eggplant layer is a lovely idea. I would make a fine dice and not pre-cook the eggplant. As for your hummus, try it with some bagel chips topped with a spicy olive tapenade -- yummmm....

If used as just an oil, it should be fine. Yes it will impart flavor and aroma. FYI you should store the leftover coco oil in the fridge, where it will get hard. Left outside it will go rancid quickly. You could also massage sore muscles with it. it's used as medicine in Guam.

Your comments seem so strong and persuasive and so compelling. If only they had anything to do with what I said in my very first post. /ignore

Totally agree with you on the crispy bacon. Love it myself. Personally, I do like 3-4 packs at a time and refrigerate the leftovers, holds for about 2 weeks and only needs about 20 secs per slice in the microwave to get it to it's crispy glory. For no-mess bacon, the most important thing is to...

No problems finding it out here, although a 50-lb sack of calrose used to run around $25 just a year ago. Now it's upwards of $40.

I disagree and I'm pretty sure I'm not confused. Bourdain admitted in one of his books that he has benefitted from the exponential growth in food interest and popularity of the celebrity chef. why would you assume that I am confused? I wasn't even trying to compare anything.

Hi everybody and thanks for the warm greetings. Elf, Giggler, that recipe is a good one. My version of red rice is extremely similar, but I render a few strips of bacon instead of using olive oil, then sautee the onions in the liquid beauty for a bit. Also for this red rice recipe, I'd add a...

Never seen a goonie bird. Where would I look? And wow, if there isn't much here, I feel very fortunate to keep in touch with the outside world with my lil' ol' puter. :smile: I'll post up some images when my account clears.

I guess I'm coming from a different mindset being from the islands. it's not uncommon that when people go to our fishermen's co-op, the mongers know who caught the fish and when the boat came in. I can't speak for salmon because we import it but as for tuna andn marlin, it's not frozen before it...

I'd say to just trust your nose. There's a big difference between good and starting to get bad. And if your monger won't let you smell it, I wouldn't go back to him. That said, some salmon slices with a little bit of wasabi, soy and touch of lemon... wow. I just broke my mouth.

make sure to wash and rinse the rice at least four times to ensure it's nice and fluffy sticky, not pasty-sticky. Do not shortcut and try and add the vinegar/sugar/salt mixture into the regular rice cooking water. Your rice will burn if so. The difference between sushi rice 9 (such as Maruyu)...

Hi all, nice community you've got here. Been cooking for about 20 years and all I've learned is that there's soooo much to learn. Looking forward to educating myself more here. I love cooking with coconut milk, lemon, local vegetables and leftovers. I like food photography too. peace!

Many kids on Guam learn how to cook rice before they are teens. Sticky rice is a daily staple here for all five meals of the day. We don't care much for the long-grain, loose style of cooking rice such as Uncle Bens and Rice a Roni. I've gone through a few cookers in my life. Yes the zojirushi...

So odd that he has so many nice things to say about Alton (although really, how can anyone really talk trash about him) considering how much he bashes everyone. I still can't get over that he hammered Emeril (who has always taken the high road) because his rise to stardom would not have been...