Here’s the last part of the original Electric Food Dehydrator infomercial with inventor, Ron Popeil, who says his marvelous machine “truly is the gift of health.” Bernice from New York couldn’t agree more, in fact, she thinks Ron’s dehydrator is the answer to her prayers!
Who serves the most Taro Leaves per week? Sam Choy’s BLC. Every week they go through over 180 pounds of leaves for their laulau and squid luau. A special guest also drops in to inspect the restaurant for “scratch throat.”
Located in Honolulus busy industrial district of Iwilei, Sam Choys family style, casual restaurant opened in May 1997 featuring huge portions of local favorites for breakfast and lunch. Dinner at Sam Choys Breakfast, Lunch, & Crab showcases a variety of fresh crab, lobster and shellfish, steaks, ribs, and chicken.
Sam Choys Big Aloha Beer is brewed fresh on the premises by Brewmaster David Campbell. Monthly Brewers dinners are held in the private dining room to educate patrons on food and beer pairing. Group tours of the microbrewery are also available.
580 N. Nimitz Highway
Honolulu, HI 96817
Tel:(808) 545-7979
Fax:(808) 545-7997
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Duration : 0:10:6
When the Waialua Sugar Mill closed in 1996, Dole Food Co. Hawaii sought crops that could replace sugar. Michael Conway, Doles manager of agriculture operations on Oahu, had a personal interest in planting cacao, the tree from which chocolate is created.
I had toured different cacao estates and so we used seeds I had collected from around the world, Asia, South America. We put in other crops, too, lychee, coffee. In about 20 acres, in the lowest spot in Waialua, a protected area, which you need for cacao, we got the cacao trees going. But busy with other projects, Dole turned away from the project and the crops lay abandoned for close to four years. But then Conway went back and the trees were still there. We pruned the trees and they were fine. We had never even harvested the pods before.
The pods are cut off the tree, and then the wet beans, covered in a fruity pulp, are scooped out, by hand. One bean is about twice the size of an almond. We put them in wooden boxes or barrels, and allow Mother Nature to take over, kind of like composting, says Conway. Yeasts and bacteria digest the fruity pulp around the bean. You get all sorts of smells coming out—like bread baking, like vinegar. It gets to be 118 degrees in there. A week later, we take them out and spread them in the sunshine. You can smell when theyre done. Now theyre each the size of an almond. Theres no mechanical way to do this process.
Conway sent the beans to a chocolate company on the West Coast, Guittard, and asked if they were any good. He didnt hear from anyone for two weeks, and just as he was ready to pick up the phone to follow up, the president and vice president of Guittard called.
They were here on Oahu—they had flown over to see me. They said, You have a very interesting chocolate. Its got some flavors and flavor notes and features that we normally dont see in chocolate. And when you do see them, the chocolate comes from high-end producers, like estates in Ghana or Equador. That meeting developed into a partnership in which Dole provides the beans, Guittard buys them and Dole buys them back in the form of chocolate.
Still at only 20 acres, Doles cacao farm is nevertheless the largest in the United States, according to Conway, but very small compared to those in other chocolate-producing counties. We hope to expand on this and to create a whole new industry, says Conway. Its a crop that should be able to follow the Kona coffee model—a lot of small producers growing it, and then selling the beans to us.
The cacao is grown pesticide free. Its not organic because we use inorganic fertilizers, he notes. But it could grow organically. Were not putting anything on the trees; we havent found any pests. Hawaii is at the very edge of the cacao-growing zone; 80 to 90 percent of it is grown within 10 degrees of the Equator, while Oahu is twice as far away. Some believe that the fluctuation in temperature to which the trees are exposed contributes to the flavor characteristics, just as a chilly morning in California helps grapes make better wine.
The resulting chocolate is known to be full-bodied, with flavor notes of raspberries, cherries, red wine and dried fruit. Alan Wong is a big supporter and you can find the chocolate in desserts at his restaurant. You can also buy it at the Dole Plantation Store under the Dole brand name. Its also contained in some products from local company Malie Kai Chocolates.
Its a higher end chocolate, says Conway. It could be considered the rarest chocolate in the world.
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Duration : 0:7:27
Pozole is a very delicious Mexican soup made with pork, dried chili pods and hominy. I show the process of how to make the stock in part 1. Also included are the pig’s feet addition to the soup, favored by many as succulent. See part 2 after this.
Duration : 0:10:1
CLEMSON SPINELESS ..This spineless variety of okra is the most popular. The 4—5′ tall plants produce medium-green pods measuring 3″—9″ long. Okra is used as the thickening agent in Cajun gumbo, but it also can be boiled, broiled, fried, roasted, steamed, canned, or pickled. Use dried pods in flower arrangements!
Soil & Water: Okra prefers moderately rich soil. Its low water requirements make it an easy plant to grow.
Planting & Growing: Okra is heat loving. Sow seeds outside in spring after all danger of frost has passed, when the soil temperature has reached 70°F. It’s a good succession plant after early, spring-maturing crops. Expect good yields on this 4′-tall, bushy plant.
Harvesting & Storage: Pick okra pods when they are 2″—3″ long for tenderness. They are best tasting when eaten the same day. Some people develop a contact dermatitis while handling okra; avoid the itchiness by wearing a long-sleeved shirt and gloves.
Did You Know? Roasted okra seeds can be ground and used as a coffee substitute.hydropond okra 37 days part#1Newest Patent Pending Hydroponic growing system now available through Hydropond Hydroponics. The simplest, easiest, growing system on the market. The Hydropond is a self contained ebb and flow hydroponic growing system using Perlite as the growing medium. This very simple technique makes it easy for anyone, anywhere, to grow your own fruits and vegetables .This system can be used indoors or outdoors. Use it in your yard, on your patio, your balcony, great for schools, retirement communities, etc….. The Hydropond comes with everything you need to start growing the day you recieve it. Growing unit , perlite, pump,timer, and nutrients. order yours today from HYDROPOND@GMAIL.COM
Duration : 0:2:55
I taped Jenny demostrated how to do the Rice Dumpling Wrap by Leaves. I am talking in CANTONESE. English sub-titles
Location: Richmond, Pheobe Chan’s house. Vancouver, canada
Videographer: Tim Fan
Equipment: Bonica Snapper HDDV www.bonicadive.com
Duration : 0:4:44
Ching He Huang/Chinese Food Made Easy/Takeaway Favourites
Beef in oyster sauce
Ching makes a beef dish served with stir-fried spinach and mushrooms in tangy vinegar
Ingredients
For the beef
350g/12oz beef fillet
1 tsp light soy sauce
1½ tbsp oyster sauce
pinch sugar
salt and freshly ground black pepper
2 tbsp groundnut oil
3 cloves garlic, finely chopped
1 chilli, de-seeded, finely chopped
200g/7oz baby spinach leaves
1 tbsp Shaoxing rice wine or dry sherry
pinch dried chilli flakes
For the oyster mushrooms
1 tsp groundnut oil
100g/3½oz oyster mushrooms
dash Chinese black rice vinegar or balsamic vinegar
dash light soy sauce
Method
1. For the beef, place the fillet in between two sheets of cling film and bash with a meat mallet or rolling pin until half as thin. Slice the beef into thin pieces and place into a bowl, then season with the light soy sauce, oyster sauce, sugar and salt and freshly ground black pepper. Set aside.
2. Heat a wok until smoking and add one tablespoon of the groundnut oil, then add the garlic and chilli. St
.ir fry for a few seconds, then add the spinach leaves and toss for a few seconds, until warmed through. Pile onto a large serving plate.
3. Place the wok back on the heat and add the remaining oil, then add the beef slices and stir fry for 2-3 minutes, or until the beef is cooked to your liking. Pour in the Shaoxing rice wine and sprinkle over the dried chilli flakes. Pile the beef over the spinach leaves.
4. For the oyster mushrooms, heat the oil in the wok and add the oyster mushrooms, stir frying for one minute. Add a small splash of water to create some steam to help the mushrooms cook, then season, to taste, with the black rice vinegar and light soy sauce.
5. Spoon the oyster mushrooms over the beef and serve.
Duration : 0:5:11
Ingredients:
Coconut Cream
Lemongrass Paste (lemon grass, lime leaves, galangal, garlic, turmeric powder, rhizome, & dried red chilis)
Fermented Fish
Chicken (you can also use pork spareribs)
Tamarind Base
Fish Sauce
Sugar
Salt
Water
Pineapple
Bamboo shoot tips
Bell Peppers
Basil leaves
Duration : 0:7:56
http://www.ohnuts.com/ In this DIY video we will teach you how to make a beautiful flower arrangement using dried fruits. We call this gift the Fruittopia. Its put together using dried fruits including apricots, dried pineapple, dried kiwi and chocolates You will love this Edible Fruit Bouquet
Duration : 0:6:45
Ingredients for Onigiri 7 pieces 360cc Rice for 7 Onigiri (1.52 us cup) **Molding rice when it is still warm makes it easy to form onigiri
Duration : 0:6:13
