Monday, April 24, 2017

Nope, Still Bittah


The tsukemono is just a skosh better but still bittah after 4 days. I'm gonna chuck the eggplants and daikon. The cucumbers I'm gonna try soak in water/sugar/vinegar like here

I stole the picture below from Leslie's blog. I put her on my computer desktop at work. She cracks me up every morning when I turn on my computer and every afternoon when I log off. 

I'll be taking a break from blogging for maybe around 2 to 3 weeks so I wanted to leave you with this picture. That way you can have a laugh whenever you check back. 


mini-Leslie

Sunday, April 23, 2017

Medihoney


I mentioned burning my fingers on my previous post. The first thing I did after taking the picture of the food was to run my fingers under cool water . . . mostly because the faucet was right there, and it felt like the right thing to do. 

The next thing I did was to dab on some Medihoney gel. Not sure if it was the gel or just the superficial nature of the injury, but BAM the pain went away, and in no time even the redness disappeared. 

I heard about Medihoney from my friend Susie who said that she uses it on her mom's bedsores. She said that it aids in healing. 

I got it from Amazon. You can check it out here. This tiny tube was $7.05. There is an expiration date embossed on the edge . . . mine is 05/2018. 

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Here's the product description on Amazon:

MEDIHONEY® Active Leptospermum Honey dressings:

MEDIHONEY® is the global leading medical-grade honey-based product for the management of wounds and burns. 

These unique dressings contain Active Leptospermum Honey, a unique honey from New Zealand that has beneficial plant-derived properties. The dressings can be used in all phases of wound healing and could be considered a key dressing in any wound bed preparation protocol. 

MEDIHONEY® dressings have been shown in several large randomized controlled studies to be effective on hard-to-heal wounds. The line consists of various patented dressings that can manage a wide variety of wound types in a wide variety of settings.

Saturday, April 22, 2017

Wendell's Balsamic Glazed Chicken


The recipe for this dish came from delish.com and can be found here

Moments before taking this shot I had burned my fingers on the just-out-of-the-oven cast-iron pan and without realizing it ended up focusing mostly on the potatoes.  I had to majorly crop the picture in Photoshop to include at least some of the chicken . . . LOL. I still wanted to post it with the recipe, though, because it was really good.


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INGREDIENTS

  • 1/2 c. balsamic vinegar
  • 2 tbsp. honey
  • 1 1/2 tbsp. whole-grain mustard
  • 3 cloves garlic, minced
  • kosher salt
  • Freshly ground black pepper
  • 4 bone-in, skin-on chicken thighs
  • 2 c. baby red potatoes, halved (quartered if large)
  • 1 tbsp. chopped fresh rosemary
  • 2 tbsp. extra-virgin olive oil
  • 3-4 rosemary sprigs, for skillet

DIRECTIONS

  1. Preheat oven to 425 degrees F. In a large bowl, combine balsamic, honey, mustard, and garlic and season with salt and pepper. Whisk until combined. Add chicken thighs and toss until fully coated, then transfer to the fridge to marinate at least 20 minutes and up to 1 hour.
  2. Meanwhile, prep potatoes: In a medium bowl, add potatoes and rosemary and season with salt and pepper. Add 1 tablespoon olive oil and toss until combined. Set aside.
  3. In a large skillet over medium-high heat, heat remaining tablespoon oil. Add chicken and marinade and sear, skin side down, 2 minutes, then flip and sear 2 minutes more. Add potatoes to skillet, nestling them between chicken, and rosemary sprigs.
  4. Transfer to the oven and bake until potatoes are tender and chicken is cooked through, 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking until tender.)
  5. Serve chicken and potatoes with pan drippings.

Friday, April 21, 2017

Guardians of the Galaxy Vol. 2!!!!!!!!!


Release Date: May 5, 2017

From Fox News:


“Guardians of the Galaxy Vol. 2” is going to explode in theaters like a "supernova" according to star Chris Pratt.
“This ups the ante for the last one in every way and shape you can imagine,” he said at the movie's Los Angeles premiere, comparing it to the first installment. “It’s funnier, it moves faster, it’s richer, it has more dynamic stories, deeper emotional pull…we get to spend more time storytelling and less time giving expository backstory and origin story. It’s emotionally driven, character driven, relationship driven, epic space supernova that explodes and it’s bigger brighter faster than any movie you have ever seen.”



BABY GROOT!!!  Sooooo cuuuuute!!!

Dunno if I can wait for the DVD to come out on this one. I might have to dish out the big $$$$ to see it at the theater.

Thursday, April 20, 2017

Wendell's Okinawan Shoyu Pork


I actually posted this by mistake. Supposed to be for tomorrow but some people already read it so you get two posts for today. LOL!

You can't go wrong with melt in da mouth pork belly, yah!  Wendell got the recipe for this dish from I Love Hawaiian Food Recipes site. You can find it here

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  • 1½ pounds pork belly
  • ½ cup sake
  • ⅓ cup shoyu (soy sauce)
  • 1-inch ginger, peeled and crushed
  • ½ cup sugar
  • ½ cup mirin
  • Green onions, garnish (optional)

  1. In a large pot add pork belly and cover with water. Bring to a rolling boil and turn heat down and simmer for 10 minutes. This is to remove excess fat. Drain and rinse pork, then cut into 1 to 1½-inch pieces.
  2. In a large pot, add sake, shoyu and ginger then bring to a boil. Add pork pieces to mixture, cover and simmer for about an hour. Turning pieces 3 to 4 times throughout the hour. This will evenly glaze pork.
  3. Mix together sugar and mirin and stir into pork pieces. Cook for another 45 minutes uncovered until pork is soft and evenly glazed.

My Sake Kasu Tsukemono


Finally! Four days in the mash, and now the unveiling!

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Looks good, hah! I know . . . I was all excited.
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Here's the cucumber after rinsing. So perfect.
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The daikon . . . beautiful!
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I was surprised that the eggplant wasn't purple anymore.
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I cut thin slices for the money shot.  So pretty, yah.  And the taste?
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O M G





SOOOO  


⬇  


BITTAH!!!!   





NIGAI!!!  苦い





PTUI!!!  PTUI!!!!

Wednesday, April 19, 2017

Kahai Street Kitchen Again


I couldn't help myself. I went back to Kahai Street Kitchen yesterday. I wanted to try the Korean Cobb Salad that Honolulu Aunty recommended. I even braved the parking situation myself. It wasn't too bad. There was on-street parking about a block away. 

Korean Cobb Salad ($10.25). It was so good!!
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Landon chose the Kalbi Soft Shell Taco ($10.25). On the night that me and Wendell went, three people before us ordered it so I was curious about it. 

Landon said that it was "good, but not great". I looooved it. 
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Here's one of the tacos opened up. I highly recommend it. But, as the veggies (and sauce?) are pretty moist, it's probably best eaten right away.
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Tuesday, April 18, 2017

Kahai Street Kitchen


Around dinnertime this past Friday me and Wendell were just putzing around . . . I think I was on the computer and Wendell was watching TV.  I walked into the kitchen and noticed nothing was happening so I said that I could make some Mi Goreng. He said nah, how about we go to Kahai Street Kitchen. I said, "Wow."

It was around 7:15 pm when we got there, and they close at 7:30 pm. The menu selection was huge, so of course, I started pressuring out. I was gonna go for something like what Wendell chose, but at the last minute I changed my mind.

Here's Wendell's combination plate ($10.25). Garlic chicken and hamburger steak. He chose mac salad to go with it. 
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This is my Grilled Chicken Provencal ($9.25). I chose toss salad.
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Now I know what all the hype is about . . . SOOOOOO ONO!!!! I would totally go back again . . . but Wendell gotta drive. Parking is horrendous. We sneaked and parked in the First Hawaiian Bank parking lot. 

Monday, April 17, 2017

Wendell's Miso-Glazed Eggplant


Wendell found this recipe on the site called Bebe Love Okazu here.   I loved this dish.

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  • 3 to 4 eggplants, cut lengthwise
  • 1 tablespoons canola oil
  • Nobu’s miso glaze (below)
  • Roasted sesame seeds for garnish
1) In a large frying pan, heat oil and cook eggplant until tender. Cook about 3 – 4 minutes on each side. I like to brown the eggplant so that’s it’s almost carmelized. This adds great flavor to this dish!
2) Warm-up the miso glaze in the microwave for just 30 seconds so that it’s nice and warm. Spread a little bit over the length of the eggplant, then garnish with roasted sesame seeds. Serve immediately while hot.


for Nobu miso marinade:
  • 3/4 cup mirin (sweet sake)
  • 2 cups shiro miso (white miso paste)
  • 1 1/4 cups granulated sugar
  • Splash of sake

Sunday, April 16, 2017

Sake Kasu - Part 2


I researched online for the best (easiest) way for me to use the sake kasu and found info here at Umami Mart blog.

It said to first salt the veggies and rest with a weight on overnight.
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I actually started in the morning and by the afternoon they looked ready.
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I rinsed them well and buried them in the sake kasu. I put some chili peppers in there too. According to Umami Mart I leave it for 3 to 5 days. I'm tempted to put it in the 'fridge because I feel like it might spoil left out. But I'll be good and listen.
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BTW,  Happy Easter peoples!