Here's my Eggplant Lasagna.
I cooked it up with whatever I had left hanging around in the refrigerator. I just wish I saw the mozzarella cheese in the refrigerator earlier. I didn't see it until 45 minutes into baking! I only used some cheddar cheese on the inside layers. Anyway, when I saw the mozzarella, I threw some on the lasagna and finished off the baking.
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Rick Nakama (R) GRI SFR SRES
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I had to make 25 portions of somen "salad" without any salad/lettuce for Kelli to bring to her office. They are having a potluck brunch for a co-worker that is moving departments.
4th of July weekend is coming up. I wonder what's on my catering menu this weekend?
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Rick Nakama (R) GRI SFR SRES
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Well, here is the dish I'm bringing to tonight's potluck birthday party for Erin. I hope it's good!
I wonder if anyone is bringing paper towels or wet-naps to the potluck. Hahaha.
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Rick Nakama (R) GRI SFR SRES
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There's a nice rainbow over Waikiki right now! :)
And I'm off to the Farmer's Market at KCC.....
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Rick Nakama (R) GRI SFR SRES
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EThis was on the KHON2 Morning News. I recorded it with my phone because it was interesting (entertaining). It is the city or community's attempt to stop cars from "drifting" on the winding roads of Tantalus Drive and Round Top Drive. I personally don't feel this is going to do anything to stop it. It's just going to add another level of difficulty creating a challenge or like a "new level" as if playing a video game. Now I realize driving like described on the road is not safe, but if giant manapuas in the middle of the roads in Japan doesn't stop it there, I don't see how a little grippy surface will do anything. If anything all it means is that the car can have cheaper/junker tires with less grip since the road is prepped with the grip. It will make it more economical for drifting and more dangerous because higher speeds may be required to achieve the drift.
Oh well. What do you think?
drifting, racing, touge, grip, s13, s14, silvia, 240sx, ae86, drifters, road racing
I like this House brand tofu because it lasts so long. The only thing is I tend to buy a few at once and I end up forgetting to eat them before the expiration date on the package. Luckily I caught this one hiding in the refrigerator just in time!
I crisped some noodles in a pan with some oil while heating a little more oil in the wok. Added some garlic, black pepper and red chili to the oil being heated in the wok. Then I sauted the onions, red pepper and eggplant for a few minutes. Sprinkled some coarse sea salt and a couple tablespoons of oyster sauce with a splash of soy sauce and continued to saute.
Then I mixed in the tofu carefully to avoid breaking up the soft tofu. Then I added a few cups of water, brought it to a boil and thickened slightly with corn starch.
This was almost a vegetarian meal. The only non vegetable ingredient used was the oyster sauce.
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Rick Nakama (R) GRI SFR SRES
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We stopped at Kit and Kitchen for dinner tonight. We haven't been here for dinner in a few months.
I'm not certain, but I think they added a few new items to the menu. I ordered one if those items, the Chicken Chimichurri Pasta. I know they've always had the Beef Chimichurri, which I also like, but I don't remember there ever being chicken with that preparation. It's a slightly spicy sauce that is one of the chef's special sauces. It was delicious with the chicken and pasta.
Kelli had the Spicy Eggplant Pasta and added mushrooms to it. The waiter asked her how spicy and she requested mild. The mild is really mild and seems like there isn't any spice added to it. It did taste great, even if it was mild.
I didn't photograph our Sandy Wings appetizer because we were so hungry we just ate it right away! It's 4 chicken wings, seasoned and fried and sprinkled with fried garlic. We got this for free by using one of the coupons we got from them. They usually always give you a free appetizer coupon when they bring your tab. Tonight we received one for shrimp appetizers. We're not shrimp eaters, but I'm sure we'll use this one when we come to eat with other people.
This restaurant is usually always very busy, but tonight was rather quiet. Maybe it's because it's Summer time and all the nearby University students aren't around.
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Yummy French Donut and Ensamada from Liliha Bakery.
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The photos didn't attach again!
---------- Forwarded message ----------
From: "Rick Nakama, R GRI" <ricknakama@gmail.com>
Date: Jun 15, 2010 10:07 PM
Subject: Demi Glace Hamburger Steak with Rosemary Potatoes #NexusOne #Nokia #Camera
To: "Posterous All" <Post@posterous.com>I made a hamburger steak for tonight's dinner. It's with a demi glace made from the Barefoot Cabernet that seems to always be on sale for about $5. I'm not a fancy wine person. In fact I haven't even drank alcohol for a few years. I used to drink wine long ago and I like the way this wine tastes. Anyway, I'm just cooking with it.
I posted two photos. One is with my Nokia N82 camera and the other is taken with my HTC Nexus One. They are both 5MP cameras, but the Nokia produces a much better photo. The Carl Zeiss lens probably makes the Nokia much better. :-/
Which photo looks better?
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Rick Nakama (R) GRI SFR SRES
808.382.6761 M
http://RickNakama.com
I made a hamburger steak for tonight's dinner. It's with a demi glace made from the Barefoot Cabernet that seems to always be on sale for about $5. I'm not a fancy wine person. In fact I haven't even drank alcohol for a few years. I used to drink wine long ago and I like the way this wine tastes. Anyway, I'm just cooking with it.
I posted two photos. One is with my Nokia N82 camera and the other is taken with my HTC Nexus One. They are both 5MP cameras, but the Nokia produces a much better photo. The Carl Zeiss lens probably makes the Nokia much better. :-/
Which photo looks better?
Sent via Nexus One Mobile.
Rick Nakama (R) GRI SFR SRES
808.382.6761 M
http://RickNakama.com
These birds eating up my ripe tomatoes are making me angry. Forget about that crazy game, Angry Birds, that everyone is playing on their iPhones. I want an Angry Humans game!
Anyway, the score is now 3:3, but the real winners right now are my worms that are getting these partially eaten vine ripened tomatoes! I wonder if those ridiculous owl statues that you stick in the garden really work. Have any of you tried that? :-/
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Rick Nakama (R) GRI SFR SRES
808.382.6761 M
http://RickNakama.com
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Rick Nakama (R) GRI SFR SRES
808.382.6761 M
http://RickNakama.com
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Rick Nakama (R) GRI SFR SRES
808.382.6761 M
http://RickNakama.com
Repost because it was missing the photo. :-/
---------- Forwarded message ----------
From: "Rick Nakama, R GRI" <ricknakama@gmail.com>
Date: Jun 7, 2010 6:44 PM
Subject: 2 Dessert Recipes from Food Network
To: "Posterous All" <Post@posterous.com>We had some friends over Saturday night for a little dinner & socializing. I started cooking from the night before to be sure I could make enough dishes for our guests.
I decided to make 2 simple desserts that I just found by searching foodnetwork.com.
The first one that I chose was http://foodnetwork.mobi/quickPage.html?page=24236&cc=recipeDetails.html%3Frid%3D16530%26tn%3D%26p%3Ds%26s%3D0%26kw%3Dvanilla%2Bmousse%26rs%3D a "schiumone" or frozen vanilla mouse. I doubled the egg, sugar & cream amounts. Instead of using all vanilla extract, I scraped in the insides of 1 vanilla bean to the egg whites while heating them as instructed. I also didn't add the almonds, but did add some of those bitter sweet chocolate "chip" shaped things from Trader Joe's (I crumbled them in). It was extremely simple to make and tastes like a nice lite ice cream. I'll definitely make this again and try various flavors or things to add in!
After making that, I was wondering how to use the 4 yolks I had leftover. I searched for a custard recipe and found this one http://foodnetwork.mobi/quickPage.html?page=24236&cc=recipeDetails.html%3Frid%3D273373%26tn%3D%26p%3Ds%26s%3D0%26kw%3Dcreme%2Bbrule%26rs%3D. It's a blueberry creme brulee tart by Paula Dean -y'all! The egg yolk requirements were perfect! I also had frozen blueberries on hand too. I added the vanilla bean pod (that I scraped the beans out of earlier for the mousse) to the cream in addition to some vanilla extract. I didn't use the blueberry preserves or the candied blueberries. Instead I just added the frozen berries into the pan just prior to baking. I didn't add the extra layer of sugar at the end to caramelize because I didn't have my kitchen torch. I also added a few sprinkles of salt to the crust for added flavor. The recipe for the crust didn't call for any and I thought that would be rather boring. I baked it in a square pan and cut it into little squares after refrigerating. This also tasted great and I'll probably always make this when I need to use yolks.
Sent via Nexus One Mobile.
Rick Nakama (R) GRI SFR SRES
808.382.6761 M
http://RickNakama.com
We had some friends over Saturday night for a little dinner & socializing. I started cooking from the night before to be sure I could make enough dishes for our guests.
I decided to make 2 simple desserts that I just found by searching foodnetwork.com.
The first one that I chose was http://foodnetwork.mobi/quickPage.html?page=24236&cc=recipeDetails.html%3Frid%3D16530%26tn%3D%26p%3Ds%26s%3D0%26kw%3Dvanilla%2Bmousse%26rs%3D a "schiumone" or frozen vanilla mouse. I doubled the egg, sugar & cream amounts. Instead of using all vanilla extract, I scraped in the insides of 1 vanilla bean to the egg whites while heating them as instructed. I also didn't add the almonds, but did add some of those bitter sweet chocolate "chip" shaped things from Trader Joe's (I crumbled them in). It was extremely simple to make and tastes like a nice lite ice cream. I'll definitely make this again and try various flavors or things to add in!
After making that, I was wondering how to use the 4 yolks I had leftover. I searched for a custard recipe and found this one http://foodnetwork.mobi/quickPage.html?page=24236&cc=recipeDetails.html%3Frid%3D273373%26tn%3D%26p%3Ds%26s%3D0%26kw%3Dcreme%2Bbrule%26rs%3D. It's a blueberry creme brulee tart by Paula Dean -y'all! The egg yolk requirements were perfect! I also had frozen blueberries on hand too. I added the vanilla bean pod (that I scraped the beans out of earlier for the mousse) to the cream in addition to some vanilla extract. I didn't use the blueberry preserves or the candied blueberries. Instead I just added the frozen berries into the pan just prior to baking. I didn't add the extra layer of sugar at the end to caramelize because I didn't have my kitchen torch. I also added a few sprinkles of salt to the crust for added flavor. The recipe for the crust didn't call for any and I thought that would be rather boring. I baked it in a square pan and cut it into little squares after refrigerating. This also tasted great and I'll probably always make this when I need to use yolks.
Sent via Nexus One Mobile.
Rick Nakama (R) GRI SFR SRES
808.382.6761 M
http://RickNakama.com