maui420

17.5k is alot. if you were here in NJ, a degree at rutgers university would cost around 20k bucks, get you job, benefits, and a salary well over 30k(depending on the degree of course). anyways, have you ever thought of investing your money on equipment to help start of a business?

my wife likes the praline pecan special edition but they stopped making it. basically its pecan in Dulce de Leche. i like the bananas fosters.

wow, thank you so much for the wonderful info. as far as the fried ono, i guess i jumped to conclusion. all the 'fish and chips' that we ate, and all the other fish dishes we had, they just all seem somewhat similiar(lean, white, and meaty), so i guess i just threw them all in the same category. some places where we ate were at dukes, kuikis, gaylords, casa di amichi, plate lunch place in koloa, and some other mix plate places i cant recall. but anyways, thanks for the info and i miss kauai dearly. by the way, whats the dipping sauce used on fish over there in hawaii. is it a tartar sauce mixture of somesort?

oh btw, that is some killer looking pulled pork! i have plans all day saturday for the same very thing.

when i was in hawaii, my wife and i were eating alot of deep fried ono. now im back in jersey, whats a similiar meaty white fish? also, what sauce is good with fried ono?

be sure to get 2 themometers, 1 to watch the temp and another to make sure the first is right!. i remember when i started real bbq, the first few cooks i had came out overcooked, or raw. my thermometer was off by 50degrees!

hi everyone, thank you all for the wonderful advice. but im still a little confused, when i brown the quatered cut potatoes on the skillet in hot oil (takes about ~6mins for both sides w/o the skin), how can i continue to cook them thru without burning them? lower to med-low and make sure the potatoes on laying on the skin side? i will definitly throw them in the oven next time. thanks again.

also, dumb question. is red potatoes the same as red bliss potatoes?

i just got a cooks illustrated magazine special on skillet roasted potatos but seems like something is wrong since they are not coming out crisp. here is what i did. 1. 1/4 red potatoes, soaked in cold water then dried. 2. add small amt of olive oil to skillet and browned each cut potato side till brown on high heat 3. lower heat and put lid on to cook potatoes thru. 4. after cooked, season with salt and pepper. ---------------- my problem. potatoes are not crispy. what is a good method for good crispy potato quarters? would it be better that after i cook the potatoes, that i put them under a broiler at 450 degrees?

is this method better than throwing the steaks on a hot grilled surface? i like my steak to have a little char on the outside, is it possible on cast iron?

how about firebrick in the oven? I don't have a degree in geology, but I have studied geology for several years on my own, and would not be much concerned about the this possibility. Slate and marble are both sedimentary metamorphic rocks -- slate is the metamorphosed version of shale and marble the metamorphosed version of limestone. Metamorphosed rocks have been exposed to high pressures and or temperatures, and thus have very little internal pore space left, and thus very little capacity to hold water. I find it highly unlikely that any small amont of water held in pore spaces in these rocks could present any kind of health risk. EDIT to add that there are also very few places in the US were groundwater contamination is so bad that the small exposure you'd recieve from a pizza stone (probably >1ml) would produce an adverse effect. ←

it sounds like you know of something better, fill me in please. =) when you mean rest, the first rising should be > 1 hour? I've used this one also and it definitely is good. In order to roll the dough out as thin as possible it's important to let it rest. ←

if been making cinnamon rolls alot lately and i can say that this one is my favorite. butter vs margerine has a big taste difference. margerine better for the filling and frosting imo. i think the hardest part is flattening out the dough for the roll. http://www.gordonfamily.com/Recipes/cinnabon.htm

yep, they are of the same company.

hey thanks for the help. i called the place and it seems like the one im looking for. btw, anyone ever buy the cole lobster? is it worth the risk? thanks, im looking to buy my parents a good pair of 5lb bad boys. lol!

hi, can you tell me please how much per pound for the lobster and the min amt of weight i can buy at? thanks

that would be great! thanks, i really appreciate it. There's the wholesale fish purveyors down by the stadiums at the "Food Center" - the source of most wholesale food in the city. I'll ask my chef tomorrow which seafood vendors might be open to the public. ←

i have a friend you told me that somewhere in philly, one might be able to buy lobster by the busshel around 6.99 a pound whole sale. is there such a place? is there a place to buy wholesale quantities of sea food at a cheap price? thanks,

i have a question. my favorite chicken wing place sells their sauce in cup sized containers. i noticed that the sauce stays liquidy in room temperature. can i assume that the sauce in not butter or margerine based?

i like kebabs also. the typical marinade i use is 7up, sugar, soy sauce, vinnegar, salt, pepper, and garlic. post more picks please! when i was in maui, i saw a cool place called kahuna kababs but they were closed so i couldnt taste. I second that. Summer? We don't need no stinking summer to grill! OK - so now I'm definately doing a pork kebab next. Country style ribs maybe - with chefzadi's blood orange marinade . . . I'll take your advice on the quantities zadi and let you know how it goes. hazardnc - care to expound on the Shish Kofta and Shish Tawook? What tradition are these from? I love an adventure. ←

hi, you can check out sliceny.com for some pizza info. they also have other links to other pizza related websites. pretty cool. hopefully ill be joining you soon after i build a small brick oven in the backyard!

awesome suggestions everyone, thanks. last night, i tried 3 different mixtures. red hot, luisiana hot sauce, and texas pete. each mixture was 50/50 with unsalted butter, a little dash of garlic powder, minced galic, black pepper, and a dash of vinnegar. im thinking i like texas pete slightly more than red hot. i slowly melted the butter, and then added the hot sauce. BIG Difference. lol now, its maybe 50% closer to the sauce im trying to duplicate from "the coop". (thecoopnj.com) im thinking the sauce should be a little thinner, a little less buttery taste, hotter, and more vinnergary. if i where to make buffolo wing sauce from scratch, how does water, vinnegar, hot sauce, a little butter or cornstarch to thicken, paprika for color, and a few other things sound?

great, there goes another hot sauce addtion to my growing cabinet of spices and sauces. =)

maybe the problem i was having before was that my butter was salted, thats why i tried margerine. but is there any particular reason why not margerine? what happens to the sauce if i did boil it? when i used margerine, the concentrated sauce was seperated from the 'oil'. should the oil stay with the sauce? also, have you ever tried it with tomato paste? is there a tomato taste to the sauce? thanks

yes, i have been deep frying the wings. i usually like to have a small side of the buffolo wing sauce, dip, then dip in blue cheese. yum. but anyways, im trying to replicate this chicken wing place here in NJ where the sauce has me coming back for more. all i can describe is that its 'thin', vinnegary, and hot. the look of it is the same as the typical franks hot suace + butter look. also the sauce has no excessiveness of oil. is it good to drain the oil from the sauce and keep whats left? the sauce is so good i can spread it over rice or cornbread. =)