coastie

For a local plate lunch/ BBQ try Mamas in Napili. I love their BBQ pork Sandwich and mac salad. Love Sensei for sushi.

We are really considering closing. My margins are shot. I don't think my customer will pay more - they will just eat less. I already see that. The concept of the rich stay rich works to a degree. I have an afluent customer base, for the most part, even they are tightening their belts. Its really depressing. Put almost 9 years into my place - its a "locals fav", my customers will kill me.......its sad but - Id be better off working foir someone else. Rising costs - lack of skilled labor , Im over it I guess - not cooking thats part of me. But I don't see this getting better - catching up to itself for a long time. I hope a lot of independents are left when it does equalize, I worry all that will be left is chains.

I' d try vinegar in fridge - and maybe baking soda for rough spots.

OMG that really might be the grossest thing I've seen in along time . I will feel a lot less guilty for butter on my fresh made bread for a long time.

Its been a couple of years since i purchased. I found the cambro was worth the extra buck because the clasps broke of the carlise fairly easily. My eqiupment was really put throught the wringer though - it had to go on a helicopter and would get tossed down sometimes. It sounds like your box wouldn't take quite the beating. THey seemed to hold temp equally well

sausage and peppers , a good place for a little color. will hold /reheat well. I'd skip the green as they doesn't keep its color when held as well ss the red and yellow

growing up my mom made bread every day becasuse we lived out of town. Each night for almost a month and almost every night the bread would dissappear from the bread pans without them moving so much as an inch. We could not figure it out the dog probably got about 14 loaves of bread which meant no toast for breakfast and no sandwiches for dinner. Turns out the lab we were babysitting had found an easy treat and without the pans moving he was not the suspect. Rodents never took a whole loaf , we were baffled. We still can't figure out how he got up on the counter that high , he may have jumped all the way up......but he was finnally caught with a loaf.

I apologize for any duplication. I'm looking for a quality recipe for a good traditional garlic kielbasa. I've made before but always cheated with spice mix from butcher supply and moose meat would like to make my own. Don't have access to anything besdies your hillshire here. Have a good workingt knowledge of sausage making but am looking for someones grandmothers recipe to go with my family pierrogi recipe. Food memories.....yummm. any help greatly appreciated but basically looking for a what spices, to what meats all pork, or pork and beef, ratio . Is a light smoke involved . ?The recipes I found on the net involved liquid smoke which i'm not fond of. If smoking is appropriate I will do cold smoke process ... happy holidays - ps this is for xmas day ty.

Had a very solid meal at The california grill in the contemporary hotel. - Not a music place but decent sushi. I had some amazing foi gras, the rest of the meal was good. The cool part is its a really good vantage point for rthe fireworks over the magic Kingdom. We had them hold a course and you can go outside on the top of the contempory. Really makes for a wonderful night. Timing of the reservations was key of course. I wanted to eat at Jinko's as was mentioned in one of the posts - looked interesting. We ate a lot of places while at Disney......best service and upscale experience for me was at the contempory - staff actually new what wines would set a dish off etc..... Victoria and alberts was ok ....

I just watched the AK show. Since its my home turf...... He mispronounced many of the place names and food items. Most of the foods were fairly true. I was particularly pleased with the eskimo ice cream - he found it inedible when he ate it the first time. I knew why it tasted bad and knew how good it can be when properly whipped so I was very glad when he ate it again in Bethel. Stinkheads - never been able to eat them, occasionally we have deaths from improperly done stinkheads. THey are amazingly overwhelming he does get bonus points for that!! - the ptarmigan hunting actually included a scene where they turnd the bird inside out to take the feathers off. Doing that in the field and cooking it makes it a bit bizarre otherwise its just a bird.... Oh and my roomate is Yupik and from Bethel, I asked her about the eskimo kisses because I've never seen that and I'm born and raised here.......NO ONE does that.- the rubbing noses thing - why did they included this stereotype....... So can I trust his pronounciation and explanation of the areas he's in??? Don't people tell him how to pronouce places - it is the travel channel?? I would agree that he seems a bit less like the obnoxious american touron... I would reccomend some more fact checking and pronoucuiation corrections based on watching my home done......

I'm in AK. This is really high end food. THe idea is to introduce some cool foods to the market but also to add some income to some of the rural villages. The native woman pick very quickly and now that they eat more western foods they don't use it all and could use the extra income. Laws have been established to protect the plants from overpicking, designating who may pick and where. I'm thinking I need to find a high end produce vendor that is national. Up here my guy is local. A company like and I can't remember how to spell there name but Roagi specialty porduce ( I think they are national, we are so isolated up here) Maybe its chef to chef.....I was just asked because I tend to know about food..this has me at a loss but seems like a realy positive way to bring income without changing thier way of life too much and some of things taste so much better or different then what "we" know.

Good local eats ribs and chicken - REALLY ggod BBQ pork sandwich at Mamas in Kapalua. Family run place in a strip mall.

As the season goes I have access to loads of wild edibles. Laws have recently changed allowing picking by certain people. Cloudberries, fiddleheads, salmon berries, porcini, chicken of the woods ...the list goes on. I am in remote area and have no idea how the purveyor system works, should I approach individual chef in metro areas or should I go to food distribution companies. Anyone have any suggestions, food would have to be air frieghted costs would be high but quality would be choice. As a chef I use this stuff all the time flavors are amazing. I have no idea how the marketing of such items would/should work?? ( The legality, safety of the plants is not the issue)

its the chimney lid thats broken - I've heard to use that black stove chimney goo for repairs. I'm going to give it a try. You use regular charcoal? Not hardwood like a smoker?

Does anyone have an old one, also known as a green egg cooker. Got one a yard sale. A pilot brought one back from Japan to Alaska for each of his stewardesses in the late 60's. Anyone cook in theirs regularly? Any ideas for a substitute for my lid or something to repair my lid, its split into three pieces. I'm guessing something the right size inverted.... but my cooker is all clay and I worry about expanding too quickly. She said to be careful..... what do you use for fuel??