Fruit Salad: peaches, apricots, nectarine, cherries, mango, ginger,
coconut vinegar, lemon juice, fresh ginger, and basil chiffonade

Gilli-Gilli: stir-fried shredded cabbage, carrots, garlic, and
jalapeños

Brown Rice: cooked in the rice cooker with garlic, salt, and butter

Hawaiian-inspired Spearfish: Sauce contained grapeseed oil, fresh
pineapple, sweet onions, fresh ginger, ketjap manis, ketchup, mustard,
and coconut milk. The fish was cooked skin-side-down until crispy,
then finished flesh-side-down in the sauce.


Bob

On Jun 15, 11:11*pm, Bob Terwilliger >
wrote:
> Fruit Salad: peaches, apricots, nectarine, cherries, mango, ginger,
> coconut vinegar, lemon juice, fresh ginger, and basil chiffonade
>
> Gilli-Gilli: stir-fried shredded cabbage, carrots, garlic, and
> jalape os
>
> Brown Rice: cooked in the rice cooker with garlic, salt, and butter
>
> Hawaiian-inspired Spearfish: Sauce contained grapeseed oil, fresh
> pineapple, sweet onions, fresh ginger, ketjap manis, ketchup, mustard,
> and coconut milk. The fish was cooked skin-side-down until crispy,
> then finished flesh-side-down in the sauce.
>
> Bob

*belllllllllllllllch*

What kind of ketchup?

On Wed, 15 Jun 2011 21:11:29 -0700, Bob Terwilliger
> wrote:

> Gilli-Gilli: stir-fried shredded cabbage, carrots, garlic, and
> jalapeños

How did you become familiar with gilli gilli, Bob? The recipes I
found don't reflect what you made. They look like Filipino style
chicken adobo.

--

Today's mighty oak is just yesterday's nut that held its ground.

sf wrote:

>> Gilli-Gilli: stir-fried shredded cabbage, carrots, garlic, and
>> jalapeños
>
> How did you become familiar with gilli gilli, Bob? The recipes
> I found don't reflect what you made. They look like Filipino style
> chicken adobo.

I learned it from Filipinos in the Navy.

Bob

Bob Terwilliger wrote:
>sf wrote:
>
>>> Gilli-Gilli: stir-fried shredded cabbage, carrots, garlic, and
>>> jalapeños
>>
>> How did you become familiar with gilli gilli, Bob? The recipes
>> I found don't reflect what you made. They look like Filipino style
>> chicken adobo.
>
>I learned it from Filipinos in the Navy.

Stewards/Pineapples.
http://www.mabuhayradio.com/a-cup-o-...sein-obama-bho

PVC asked:

>> Hawaiian-inspired Spearfish: Sauce contained grapeseed oil, fresh
>> pineapple, sweet onions, fresh ginger, ketjap manis, ketchup, mustard,
>> and coconut milk. The fish was cooked skin-side-down until crispy, then
>> finished flesh-side-down in the sauce.
>
> What kind of ketchup?

Tomato.

Bob