On 4/29/2016 6:35 PM, Janet B wrote:
> On Fri, 29 Apr 2016 16:14:33 -0700, sf > wrote:
>
>> On Fri, 29 Apr 2016 15:15:21 -0600, Biz Cochito > wrote:
>>
>>> http://www.spiciefoodie.com/2010/07/...rlic-shrimp-2/
>>
>> Sounds delicious!
>
> It does sound delicious. I am concerned that the timing might
> overcook the shrimp.
> Janet US
>
That's a fair comment.

One way to get past that is to use larger shrimp 25/lb. and keep the
shells on.

On Friday, April 29, 2016 at 3:11:07 PM UTC-10, Biz Cochito wrote:
> On 4/29/2016 6:35 PM, Janet B wrote:
> > On Fri, 29 Apr 2016 16:14:33 -0700, sf > wrote:
> >
> >> On Fri, 29 Apr 2016 15:15:21 -0600, Biz Cochito > wrote:
> >>
> >>> http://www.spiciefoodie.com/2010/07/...rlic-shrimp-2/
> >>
> >> Sounds delicious!
> >
> > It does sound delicious. I am concerned that the timing might
> > overcook the shrimp.
> > Janet US
> >
> That's a fair comment.
>
> One way to get past that is to use larger shrimp 25/lb. and keep the
> shells on.

That's the way I'd do it. Keep the shell on, season the shrimp, massage in a good amount of flour, wok it at high heat with a lot of oil and a ridiculous amount of garlic. The shrimp is always cooked at high heat - it's all over in a few minutes. It is great shame to overcook fish and shrimp - I'd have to cut my belly open.

http://www.driftersblog.com/uploads/...653009.jpg?729

On 4/30/2016 12:08 PM, dsi1 wrote:
> On Friday, April 29, 2016 at 3:11:07 PM UTC-10, Biz Cochito wrote:
>> On 4/29/2016 6:35 PM, Janet B wrote:
>>> On Fri, 29 Apr 2016 16:14:33 -0700, sf > wrote:
>>>
>>>> On Fri, 29 Apr 2016 15:15:21 -0600, Biz Cochito > wrote:
>>>>
>>>>> http://www.spiciefoodie.com/2010/07/...rlic-shrimp-2/
>>>>
>>>> Sounds delicious!
>>>
>>> It does sound delicious. I am concerned that the timing might
>>> overcook the shrimp.
>>> Janet US
>>>
>> That's a fair comment.
>>
>> One way to get past that is to use larger shrimp 25/lb. and keep the
>> shells on.
>
> That's the way I'd do it. Keep the shell on, season the shrimp, massage in a good amount of flour, wok it at high heat with a lot of oil and a ridiculous amount of garlic. The shrimp is always cooked at high heat - it's all over in a few minutes. It is great shame to overcook fish and shrimp - I'd have to cut my belly open.
>
> http://www.driftersblog.com/uploads/...653009.jpg?729
>
Oh yes, yes, yes!!!

And if that is coconut rice with fried shallots, even better!

On 4/30/2016 8:36 AM, Cloudbuster wrote:
> On 4/30/2016 12:08 PM, dsi1 wrote:
>> On Friday, April 29, 2016 at 3:11:07 PM UTC-10, Biz Cochito wrote:
>>> On 4/29/2016 6:35 PM, Janet B wrote:
>>>> On Fri, 29 Apr 2016 16:14:33 -0700, sf > wrote:
>>>>
>>>>> On Fri, 29 Apr 2016 15:15:21 -0600, Biz Cochito > wrote:
>>>>>
>>>>>> http://www.spiciefoodie.com/2010/07/...rlic-shrimp-2/
>>>>>>
>>>>>
>>>>> Sounds delicious!
>>>>
>>>> It does sound delicious. I am concerned that the timing might
>>>> overcook the shrimp.
>>>> Janet US
>>>>
>>> That's a fair comment.
>>>
>>> One way to get past that is to use larger shrimp 25/lb. and keep the
>>> shells on.
>>
>> That's the way I'd do it. Keep the shell on, season the shrimp,
>> massage in a good amount of flour, wok it at high heat with a lot of
>> oil and a ridiculous amount of garlic. The shrimp is always cooked at
>> high heat - it's all over in a few minutes. It is great shame to
>> overcook fish and shrimp - I'd have to cut my belly open.
>>
>> http://www.driftersblog.com/uploads/...653009.jpg?729
>>
> Oh yes, yes, yes!!!
>
> And if that is coconut rice with fried shallots, even better!

Garlic shrimp is a very big deal over here. It started when shrimp/prawn
farms started selling their product in plate lunches on roadside stands.
Hawaii has a long history of aquaculture - I suppose that's somewhat
common with cultures that live next to the sea in temperate climes. We
have a giant fish pond just down the road from here.

http://khon2.com/2014/04/14/voluntee...eeia-fishpond/

On 4/30/2016 1:58 PM, dsi1 wrote:
> On 4/30/2016 8:36 AM, Cloudbuster wrote:
>> On 4/30/2016 12:08 PM, dsi1 wrote:
>>> On Friday, April 29, 2016 at 3:11:07 PM UTC-10, Biz Cochito wrote:
>>>> On 4/29/2016 6:35 PM, Janet B wrote:
>>>>> On Fri, 29 Apr 2016 16:14:33 -0700, sf > wrote:
>>>>>
>>>>>> On Fri, 29 Apr 2016 15:15:21 -0600, Biz Cochito > wrote:
>>>>>>
>>>>>>> http://www.spiciefoodie.com/2010/07/...rlic-shrimp-2/
>>>>>>>
>>>>>>>
>>>>>>
>>>>>> Sounds delicious!
>>>>>
>>>>> It does sound delicious. I am concerned that the timing might
>>>>> overcook the shrimp.
>>>>> Janet US
>>>>>
>>>> That's a fair comment.
>>>>
>>>> One way to get past that is to use larger shrimp 25/lb. and keep the
>>>> shells on.
>>>
>>> That's the way I'd do it. Keep the shell on, season the shrimp,
>>> massage in a good amount of flour, wok it at high heat with a lot of
>>> oil and a ridiculous amount of garlic. The shrimp is always cooked at
>>> high heat - it's all over in a few minutes. It is great shame to
>>> overcook fish and shrimp - I'd have to cut my belly open.
>>>
>>> http://www.driftersblog.com/uploads/...653009.jpg?729
>>>
>> Oh yes, yes, yes!!!
>>
>> And if that is coconut rice with fried shallots, even better!
>
> Garlic shrimp is a very big deal over here. It started when shrimp/prawn
> farms started selling their product in plate lunches on roadside stands.

It's at the top of my list when I visit, then again you also taunted me
with all those ramens, the snow cones, etc.

How do you ever get anything done there but eat?

> Hawaii has a long history of aquaculture - I suppose that's somewhat
> common with cultures that live next to the sea in temperate climes. We
> have a giant fish pond just down the road from here.
>
> http://khon2.com/2014/04/14/voluntee...eeia-fishpond/


So my question is, what kinds of fish will they farm there?

88 acres is a really BIG pond.

On 4/30/2016 10:50 AM, Cloudbuster wrote:
> On 4/30/2016 1:58 PM, dsi1 wrote:
>> On 4/30/2016 8:36 AM, Cloudbuster wrote:
>>> On 4/30/2016 12:08 PM, dsi1 wrote:
>>>> On Friday, April 29, 2016 at 3:11:07 PM UTC-10, Biz Cochito wrote:
>>>>> On 4/29/2016 6:35 PM, Janet B wrote:
>>>>>> On Fri, 29 Apr 2016 16:14:33 -0700, sf > wrote:
>>>>>>
>>>>>>> On Fri, 29 Apr 2016 15:15:21 -0600, Biz Cochito > wrote:
>>>>>>>
>>>>>>>> http://www.spiciefoodie.com/2010/07/...rlic-shrimp-2/
>>>>>>>>
>>>>>>>>
>>>>>>>>
>>>>>>>
>>>>>>> Sounds delicious!
>>>>>>
>>>>>> It does sound delicious. I am concerned that the timing might
>>>>>> overcook the shrimp.
>>>>>> Janet US
>>>>>>
>>>>> That's a fair comment.
>>>>>
>>>>> One way to get past that is to use larger shrimp 25/lb. and keep the
>>>>> shells on.
>>>>
>>>> That's the way I'd do it. Keep the shell on, season the shrimp,
>>>> massage in a good amount of flour, wok it at high heat with a lot of
>>>> oil and a ridiculous amount of garlic. The shrimp is always cooked at
>>>> high heat - it's all over in a few minutes. It is great shame to
>>>> overcook fish and shrimp - I'd have to cut my belly open.
>>>>
>>>> http://www.driftersblog.com/uploads/...653009.jpg?729
>>>>
>>> Oh yes, yes, yes!!!
>>>
>>> And if that is coconut rice with fried shallots, even better!
>>
>> Garlic shrimp is a very big deal over here. It started when shrimp/prawn
>> farms started selling their product in plate lunches on roadside stands.
>
> It's at the top of my list when I visit, then again you also taunted me
> with all those ramens, the snow cones, etc.
>
> How do you ever get anything done there but eat?

I don't eat that great during the day. Yesterday I had a hot dog from
the refrigerator. This evening I have to to to a luau. There will
probably be chicken long rice, kalua pork, lomi salmon, haupia, maybe
even poi. Personally, I'd rather have something spicy and Asian.

>
>> Hawaii has a long history of aquaculture - I suppose that's somewhat
>> common with cultures that live next to the sea in temperate climes. We
>> have a giant fish pond just down the road from here.
>>
>> http://khon2.com/2014/04/14/voluntee...eeia-fishpond/
>
>
> So my question is, what kinds of fish will they farm there?
>
> 88 acres is a really BIG pond.

I cannot say what kind of fish will be raised there. My guess is that
they're going to try to keep out tilapia. Is that even possible? Beats me.

On 4/30/2016 3:13 PM, dsi1 wrote:
> On 4/30/2016 10:50 AM, Cloudbuster wrote:
>> On 4/30/2016 1:58 PM, dsi1 wrote:
>>> On 4/30/2016 8:36 AM, Cloudbuster wrote:
>>>> On 4/30/2016 12:08 PM, dsi1 wrote:
>>>>> On Friday, April 29, 2016 at 3:11:07 PM UTC-10, Biz Cochito wrote:
>>>>>> On 4/29/2016 6:35 PM, Janet B wrote:
>>>>>>> On Fri, 29 Apr 2016 16:14:33 -0700, sf > wrote:
>>>>>>>
>>>>>>>> On Fri, 29 Apr 2016 15:15:21 -0600, Biz Cochito > wrote:
>>>>>>>>
>>>>>>>>> http://www.spiciefoodie.com/2010/07/...rlic-shrimp-2/
>>>>>>>>>
>>>>>>>>>
>>>>>>>>>
>>>>>>>>>
>>>>>>>>
>>>>>>>> Sounds delicious!
>>>>>>>
>>>>>>> It does sound delicious. I am concerned that the timing might
>>>>>>> overcook the shrimp.
>>>>>>> Janet US
>>>>>>>
>>>>>> That's a fair comment.
>>>>>>
>>>>>> One way to get past that is to use larger shrimp 25/lb. and keep the
>>>>>> shells on.
>>>>>
>>>>> That's the way I'd do it. Keep the shell on, season the shrimp,
>>>>> massage in a good amount of flour, wok it at high heat with a lot of
>>>>> oil and a ridiculous amount of garlic. The shrimp is always cooked at
>>>>> high heat - it's all over in a few minutes. It is great shame to
>>>>> overcook fish and shrimp - I'd have to cut my belly open.
>>>>>
>>>>> http://www.driftersblog.com/uploads/...653009.jpg?729
>>>>>
>>>> Oh yes, yes, yes!!!
>>>>
>>>> And if that is coconut rice with fried shallots, even better!
>>>
>>> Garlic shrimp is a very big deal over here. It started when shrimp/prawn
>>> farms started selling their product in plate lunches on roadside stands.
>>
>> It's at the top of my list when I visit, then again you also taunted me
>> with all those ramens, the snow cones, etc.
>>
>> How do you ever get anything done there but eat?
>
> I don't eat that great during the day. Yesterday I had a hot dog from
> the refrigerator. This evening I have to to to a luau. There will
> probably be chicken long rice, kalua pork, lomi salmon, haupia, maybe
> even poi. Personally, I'd rather have something spicy and Asian.

With that spread?

I think you may be getting a bit spoiled by the bounty there.

>>> Hawaii has a long history of aquaculture - I suppose that's somewhat
>>> common with cultures that live next to the sea in temperate climes. We
>>> have a giant fish pond just down the road from here.
>>>
>>> http://khon2.com/2014/04/14/voluntee...eeia-fishpond/
>>
>>
>> So my question is, what kinds of fish will they farm there?
>>
>> 88 acres is a really BIG pond.
>
> I cannot say what kind of fish will be raised there. My guess is that
> they're going to try to keep out tilapia. Is that even possible? Beats me.

Given the sea wall I assumed this was ocean water, not fresh.

Maybe tilapia can do brackish water, but I think not.

It's sure cool to see folks pulling together for a reliable and local
food source though.