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Old 01-02-2015, 12:56 AM   #41
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Iced sugar cookies


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Old 01-02-2015, 05:44 AM   #42
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Jerusalem Artichokes - more easily peeled after cooking them (in boiling, salted water), i.e. slit lengthwise and then the skin easily comes away.

For those who may not know, this vegetable has a deserved reputation for flatulence....best avoided if having romantic inclinations.
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Old 01-02-2015, 11:10 PM   #43
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Kaiser roll


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Old 01-03-2015, 05:55 AM   #44
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Lightbulb

Lasagna pasta, cooked - can be used to make cannelloni. Less sickly, i.e. more substantial ratio of filling to pasta.
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Old 01-03-2015, 09:24 PM   #45
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Meyer Lemons are just coming into season

My mother adores them and try to make different things for her
using Meyer Lemons

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Old 01-03-2015, 11:04 PM   #46
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New York strip steak


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Old 01-04-2015, 05:28 AM   #47
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Oranges - a tip: when finely grating the rind (also applies to lemon rind), get out the remaining bits stuck in the grater with a toothbrush.
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Old 01-05-2015, 05:42 PM   #48
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Poi
Poi is made of cooked and mashed/pounded Taro Roots,
and no, it does not taste like
library paste, especially if it's a couple of days old
and with a sprinkle of course Sea Salt.
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(bottom center-Squid Luau and going clock wise, Kalua Pig with Lomi Lomi Salmon and Poi; Opihi or Sea Limpets; LauLau and Kalua Pig with Lomi Lomi Salmon steamed white rice and that purple stuff is Sweet Potato, MMM!)

Many babies who can not tolerate any type of milk,
are given Poi that has been watered down in their bottles.
How do you think we grow `em so big?
Look at some of those Islander football players!
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Old 01-05-2015, 06:36 PM   #49
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Q for Queen of Puddings

Recipe
BBC - Food - Recipes : Queen of puddings
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Old 01-05-2015, 06:44 PM   #50
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R for Roly-poly pudding (the easy way)

Recipe
ROLY POLY PUDDING | Recipes | Nigella Lawson
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Old 01-27-2015, 01:31 PM   #51
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S - Sugar My favorite ingredient. My mother taught me that you don't need to buy brown sugar, just make it yourself! Molasses and sugar makes brown sugar, just throw them in a blender and mix!
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Old 01-27-2015, 02:09 PM   #52
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Lightbulb

Tomatoes - the small, cherry tomatoes (or small baby plum tomatoes) invariably have a more intense flavour.

I read that it is best to use a serrated knife since using a plain blade dulls the edge. I try to keep to this.
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Old 08-16-2015, 11:34 PM   #53
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Ugli fruit....the skin is all wrinkly but they taste much better than they look. You can eat them like an orange or add them to a salad.
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Old 09-01-2015, 09:02 PM   #54
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Vodka - add a cup of it to your favorite pasta sauce and it will give it a delicious and strong flavor

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Old 11-05-2015, 11:55 PM   #55
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W

W - w is for wasabi mayo, most excellent on just about anything!
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Old 11-06-2015, 05:49 AM   #56
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Lightbulb

x and z can be omitted.

Yogurt - can be mixed with mayonnaise to use in coleslaw.
------------------------------------------------------------------------

New alphabet starts!

Next letter is A
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Old 11-06-2015, 03:49 PM   #57
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Zabagalione
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In our house, dog hair is a condiment!
OMG! I decided to blog!
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Old 11-06-2015, 06:52 PM   #58
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A is for -

A is for -

Abalone Steaks

MAN! I just made myself drool, I haven't had that since I was a kid.
That was like a poor man's dish in Hawaii. You could go out to the reefs and pick your own Abalone and EAT!!! OH MAN!
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Old 12-05-2015, 07:21 PM   #59
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B - is for :

Black Pudding

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{photo courtesy of BBC Food Ingredients}

(never had it, but my Mother and Sister did when they traveled to Ireland, WITHOUT ME!)
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Old 12-05-2015, 08:17 PM   #60
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Crispy Chicken Skin...specifically, from the thighs. Don't waste it! Place the skins in a dry frying pan (inner side to the pan) on a low heat. Flatten them occasionally with a spatula. Watch them render their fat (that is good to fry onions with) and also crisp up that skin to make a wonderful savoury snack! Mmmmm
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