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mochihead

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Everything posted by mochihead

  1. mochihead

    Oink

    Yum! You make me want to start eating land meat again.... almost! *sniffle tear* I miss pig's ear and the crispy skin! The toffee bacon looks amazing and reminds me of sweet suckling piglet... mmmm... And I second BryanZ's question: how many people were you feeding?!
  2. theabroma, can I get you to come to Hawai'i and shell all the macadamias from my parent's tree in the backyard, too? I feel your pain, though, about making phyllo from scratch. That's not something I'm going to repeat again anytime in the near future. Although it was really yummy! I don't have any problems with using cake mixes, although like most of you here, I prefer the satisfaction of making my own cakes from scratch - plus it gives me more control over the quality of the ingredients that I use. My sister-in-law decided for her birthday one year that she wanted chocolate cake from a box. With canned frosting. And sprinkles. Any dessert in the world I would have made for her, and she wanted that. :-/
  3. You're right about the ripening - they don't ripen after they're picked, so shipping would do quite a number on them in taste and sweetness. I remember living in the mainland for college (and a few years after) - I couldn't believe that the stores sold pineapples that were GREEN with ZERO aroma. 8-O I've actually only heard about salt sprinkled on pineapples as a flavor enhancer, but never actual brining for enzyme reduction! Does cooking reduce the enzymes? Or would the brining enhance the pineapple's taste if you chose to broil or cook it?
  4. Aw, fifi, don't hate me! I'll save some pineapple for you! I wish you had gotten a picture of that warning! Didn't realize that was such a big problem in the hotels. Does the mouth enzyme maybe have to do with where the pineapple is grown? I think I read somewhere that the sweetness of onions depends on the type of soil that they're grown in. We've never had problems with any of the pineapples grown locally here. Or maybe they weren't allowed to ripen properly before they were picked?
  5. I'll have to second SuzySushi in being from Hawai'i and never hearing of brined pineapple! I've also never experienced or heard of the mouth enzyme thingy, but then again, we get fresh white sugar loaf pineapple from my sister-in-law's family.
  6. I can second SuzySushi about the tropical fruits here in Hawaii. A lot of the ones that she mentioned are both cultivated and wildly growing everywhere here on the Big Island. And, if you get a chance to go to our local farmer's market in Hilo on a Saturday, you will probably find all of those mentioned at one time or another - including the mangosteen (which is normally sold by the Swedish couple on the mauka end of the market). I'll have to remember to take a camera to the market next week, although the produce isn't quite as varied as during the summer months. The only fruit that qualifed as "frightfully freaky" the first time I met it was durian, but that was getting used to the smell. :-/
  7. Ripe lychee picked fresh from the tree will get me every time... something about that dark red skin peeled back to reveal beautiful translucent white flesh...
  8. 272 cookbooks... wow. I've slowed down over the last couple of years.
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