My daughter lived in Hawaii for a fre years and her in-laws still send
some local goodies. She gave me a bottle of Hulu Huli sauce. It is
very much like a teriyaki sauce.

I picked up a piece of steak for London Broil and marinated it for a bit
over 4 hours. Grilled it on high heat for a few minutes each size.
Nuked some snap peas, nuked a couple of potatoes, cut them thick and
then crisped them in oil. Poured some Malbec I opened an hour earlier.

Good dinner!

On Tuesday, August 16, 2016 at 4:52:05 PM UTC-7, Ed Pawlowski wrote:
> My daughter lived in Hawaii for a fre years and her in-laws still send
> some local goodies. She gave me a bottle of Hulu Huli sauce. It is
> very much like a teriyaki sauce.
>
> I picked up a piece of steak for London Broil and marinated it for a bit
> over 4 hours. Grilled it on high heat for a few minutes each size.
> Nuked some snap peas, nuked a couple of potatoes, cut them thick and
> then crisped them in oil. Poured some Malbec I opened an hour earlier.
>
> Good dinner!

I'd eat that!

On Tue, 16 Aug 2016 17:37:41 -0700 (PDT), ImStillMags
> wrote:

>On Tuesday, August 16, 2016 at 4:52:05 PM UTC-7, Ed Pawlowski wrote:
>> My daughter lived in Hawaii for a fre years and her in-laws still send
>> some local goodies. She gave me a bottle of Hulu Huli sauce. It is
>> very much like a teriyaki sauce.
>>
>> I picked up a piece of steak for London Broil and marinated it for a bit
>> over 4 hours. Grilled it on high heat for a few minutes each size.
>> Nuked some snap peas, nuked a couple of potatoes, cut them thick and
>> then crisped them in oil. Poured some Malbec I opened an hour earlier.
>>
>> Good dinner!
>
>I'd eat that!

Amazon sells Huli Huli sauce:
https://www.amazon.com/s/?ie=UTF8&ke...l_89dauor3l9_e
I looked for Huli Huli steak recipes on line but all recipes came up
for Huli Huli chicken and pork. The ingredients are simple, too
simple, just three ingredients. The marinades I prepare at home in
five minutes are far, FAR superior.
Amazon's Huli Huli Ingredients:
Soy Sauce (Water, Wheat, Soybeans, Salt, Sodium Benzoate [A
Preservative], Sugar, Ginger.
Blech... I prepare far better marinades for Hawaiian SPAM. For London
Broil I use at least a dozen ingredients... WTF kinda Huli Huli has no
garlic... probably Hooey Phooy. For the same reason I abhor all
commercial BBQ aauces, they're all sugary TIAD dreck.

On Tuesday, August 16, 2016 at 1:52:05 PM UTC-10, Ed Pawlowski wrote:
> My daughter lived in Hawaii for a fre years and her in-laws still send
> some local goodies. She gave me a bottle of Hulu Huli sauce. It is
> very much like a teriyaki sauce.
>
> I picked up a piece of steak for London Broil and marinated it for a bit
> over 4 hours. Grilled it on high heat for a few minutes each size.
> Nuked some snap peas, nuked a couple of potatoes, cut them thick and
> then crisped them in oil. Poured some Malbec I opened an hour earlier.
>
> Good dinner!

Huli huli chicken is great chicken. The preparation is dead simple. That said, most people over here do not make huli huli chicken. Mostly we buy it in school/church parking lots on Saturdays where it's prepared for fund raising.

The chicken is halved and soaked in a brine. My guess is that this was originally done so that the chicken wouldn't develop any nasty microorganisms while it waiting for the grill. It should be held flat between wire mesh and grilled over a kiawe (mesquite to you) fire turning frequently. You should also baste the chicken frequently with salt water or a watery mix of shoyu, sugar, ginger. Keep it simple! You can also use a spray bottle to baste the chicken with a shoyu, sugar, and salt, solution.

The group I am with will probably consider having a huli huli chicken sale this year. We have a gal from Jamaica that wants to make jerk chicken. Now that would be interesting. We're gonna have a hard time finding real pimento wood though.

On Wednesday, August 17, 2016 at 12:06:13 PM UTC-7, dsi1 wrote:
> On Tuesday, August 16, 2016 at 1:52:05 PM UTC-10, Ed Pawlowski wrote:
> > My daughter lived in Hawaii for a fre years and her in-laws still send
> > some local goodies. She gave me a bottle of Hulu Huli sauce. It is
> > very much like a teriyaki sauce.
> >
> > I picked up a piece of steak for London Broil and marinated it for a bit
> > over 4 hours. Grilled it on high heat for a few minutes each size.
> > Nuked some snap peas, nuked a couple of potatoes, cut them thick and
> > then crisped them in oil. Poured some Malbec I opened an hour earlier.
> >
> > Good dinner!
>
> Huli huli chicken is great chicken. The preparation is dead simple. That said, most people over here do not make huli huli chicken. Mostly we buy it in school/church parking lots on Saturdays where it's prepared for fund raising.
>
> The chicken is halved and soaked in a brine. My guess is that this was originally done so that the chicken wouldn't develop any nasty microorganisms while it waiting for the grill. It should be held flat between wire mesh and grilled over a kiawe (mesquite to you) fire turning frequently. You should also baste the chicken frequently with salt water or a watery mix of shoyu, sugar, ginger. Keep it simple! You can also use a spray bottle to baste the chicken with a shoyu, sugar, and salt, solution.
>
> The group I am with will probably consider having a huli huli chicken sale this year. We have a gal from Jamaica that wants to make jerk chicken. Now that would be interesting. We're gonna have a hard time finding real pimento wood though.

Diner's Drive Ins and Dives episode featuring huli huli chicken.
https://www.youtube.com/watch?v=57CwojQc-W8

On Wednesday, August 17, 2016 at 9:37:46 AM UTC-10, ImStillMags wrote:
> On Wednesday, August 17, 2016 at 12:06:13 PM UTC-7, dsi1 wrote:
> > On Tuesday, August 16, 2016 at 1:52:05 PM UTC-10, Ed Pawlowski wrote:
> > > My daughter lived in Hawaii for a fre years and her in-laws still send
> > > some local goodies. She gave me a bottle of Hulu Huli sauce. It is
> > > very much like a teriyaki sauce.
> > >
> > > I picked up a piece of steak for London Broil and marinated it for a bit
> > > over 4 hours. Grilled it on high heat for a few minutes each size.
> > > Nuked some snap peas, nuked a couple of potatoes, cut them thick and
> > > then crisped them in oil. Poured some Malbec I opened an hour earlier.

"dsi1" wrote in message
...

I was supposed to go help wrap some lau laus tomorrow but I may have been
exposed to hep A while eating at a Genki Sushi joint last week. I feel fine
and really wanted to get some expertise in the process but this hep A thing
has this island fearful. Well, me anyway.

------------------

I am very sorry to hear that. I was reading it was down to a food chain!

http://www.theatlantic.com/health/ar...tbreak/496196/

I hope you are well soon!

--
http://www.helpforheroes.org.uk

On Wednesday, August 17, 2016 at 10:12:03 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> I was supposed to go help wrap some lau laus tomorrow but I may have been
> exposed to hep A while eating at a Genki Sushi joint last week. I feel fine
> and really wanted to get some expertise in the process but this hep A thing
> has this island fearful. Well, me anyway.
>
> ------------------
>
> I am very sorry to hear that. I was reading it was down to a food chain!
>
> http://www.theatlantic.com/health/ar...tbreak/496196/
>
> I hope you are well soon!
>
> --
> http://www.helpforheroes.org.uk

I usually shrug off these kinds of scares off but this time, I'm listening. On the recommendation of the public health officials, I got vaccinated yesterday. OTOH, I suspect that the vaccine is probably worthless in preventing infection if the exposure was a week prior i.e., I still have to be on the lookout for symptoms for up to 50 days. The best one could say is that there's no telling what can happen in the next 6 weeks. How exciting is that?!

On 8/16/2016 7:52 PM, Ed Pawlowski wrote:
> My daughter lived in Hawaii for a fre years and her in-laws still send
> some local goodies. She gave me a bottle of Hulu Huli sauce. It is
> very much like a teriyaki sauce.
>
> I picked up a piece of steak for London Broil and marinated it for a bit
> over 4 hours. Grilled it on high heat for a few minutes each size.
> Nuked some snap peas, nuked a couple of potatoes, cut them thick and
> then crisped them in oil. Poured some Malbec I opened an hour earlier.
>
> Good dinner!

It sounds lovely! I like the idea you have these nice dinners together.
Was it nice enough to sit outside?

I don't have access to Hulu Hili Sauce (that I know of) but I do know
how to make a similar and very good marinade with teriyaki. I have
been thinking about marinating and grilling the flank steak I bought
recently.

I really like the crisped potatoes idea. Sort of reminds me of what I
think of as "quarter fries". Sometimes they're battered. Always baked
or nuked first. Cut into quarters, seasoned, finished in oil. Crispy
outside, tender like a baked potato inside. Sounds great!

I'm glad you had a very nice dinner.

Jill

On 8/17/2016 1:36 AM, Sqwertz wrote:
> On Tue, 16 Aug 2016 19:52:00 -0400, Ed Pawlowski wrote:
>
>> My daughter lived in Hawaii for a fre years and her in-laws still send
>> some local goodies. She gave me a bottle of Hulu Huli sauce. It is
>> very much like a teriyaki sauce.
>
> We have a new chain in town that does that Hulia Hulio chicken down by
> the seaside called Pollo Tropical.
>
> Don't nuke poatoes. Simmer them and then fry or pan roast them. Or
> nuke them up to temp and then roast them.
>

I have to work on that. In the past I've not been happy with the way my
roasted potatoes come out.

In this case, nuking and frying worked and was faster than simmering.

On Wed, 17 Aug 2016 10:36:36 -0400, Ed Pawlowski > wrote:

> In the past I've not been happy with the way my
> roasted potatoes come out.

Toss in olive oil and seasonings, then cook them at high heat. If 425
didn't work for you, crank it up higher. Don't forget to turn them at
least once.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Wed, 17 Aug 2016 10:36:36 -0400, Ed Pawlowski > wrote:

>On 8/17/2016 1:36 AM, Sqwertz wrote:
>> On Tue, 16 Aug 2016 19:52:00 -0400, Ed Pawlowski wrote:
>>
>>> My daughter lived in Hawaii for a fre years and her in-laws still send
>>> some local goodies. She gave me a bottle of Hulu Huli sauce. It is
>>> very much like a teriyaki sauce.
>>
>> We have a new chain in town that does that Hulia Hulio chicken down by
>> the seaside called Pollo Tropical.
>>
>> Don't nuke poatoes. Simmer them and then fry or pan roast them. Or
>> nuke them up to temp and then roast them.
>>
>
>I have to work on that. In the past I've not been happy with the way my
>roasted potatoes come out.
>
>In this case, nuking and frying worked and was faster than simmering.

The best roast spuds are done this way - par boil for ten minutes,
drain the pan then with lid held on tightly, shake the pan about so
the spuds have a rough time.

Place in roasting dish that already has hot fat in it, from preference
drippings from previous roasts, if not, lard is good though it does
not give as much flavour. If you use lard, store it away afterwards
in the fridge for next time. Place the dish in a hot oven, about 400
deg, turn occasionally and serve when browned and crisp.

The shaking in the pan roughs up the outside of the spuds and all
those roughed up bits turn beautifully crisp. Always had rave reviews.

On Wednesday, August 17, 2016 at 3:02:20 PM UTC-7, wrote:
> On Wed, 17 Aug 2016 10:36:36 -0400, Ed Pawlowski > wrote:
>
> >On 8/17/2016 1:36 AM, Sqwertz wrote:
> >> On Tue, 16 Aug 2016 19:52:00 -0400, Ed Pawlowski wrote:
> >>
> >>> My daughter lived in Hawaii for a fre years and her in-laws still send
> >>> some local goodies. She gave me a bottle of Hulu Huli sauce. It is
> >>> very much like a teriyaki sauce.
> >>
> >> We have a new chain in town that does that Hulia Hulio chicken down by
> >> the seaside called Pollo Tropical.
> >>
> >> Don't nuke poatoes. Simmer them and then fry or pan roast them. Or
> >> nuke them up to temp and then roast them.
> >>
> >
> >I have to work on that. In the past I've not been happy with the way my
> >roasted potatoes come out.
> >
> >In this case, nuking and frying worked and was faster than simmering.
>
> The best roast spuds are done this way - par boil for ten minutes,
> drain the pan then with lid held on tightly, shake the pan about so
> the spuds have a rough time.
>
> Place in roasting dish that already has hot fat in it, from preference
> drippings from previous roasts, if not, lard is good though it does
> not give as much flavour. If you use lard, store it away afterwards
> in the fridge for next time. Place the dish in a hot oven, about 400
> deg, turn occasionally and serve when browned and crisp.
>
> The shaking in the pan roughs up the outside of the spuds and all
> those roughed up bits turn beautifully crisp. Always had rave reviews.

Yes. That's the British way to do roasted potatoes. And it has become my favorite. I love the very crisp outside and the creamy tender inside. I like bacon fat the best.

On Wed, 17 Aug 2016 16:05:50 -0700 (PDT), ImStillMags
> wrote:

>On Wednesday, August 17, 2016 at 3:02:20 PM UTC-7, wrote:
>> On Wed, 17 Aug 2016 10:36:36 -0400, Ed Pawlowski > wrote:
>>
>> >On 8/17/2016 1:36 AM, Sqwertz wrote:
>> >> On Tue, 16 Aug 2016 19:52:00 -0400, Ed Pawlowski wrote:
>> >>
>> >>> My daughter lived in Hawaii for a fre years and her in-laws still send
>> >>> some local goodies. She gave me a bottle of Hulu Huli sauce. It is
>> >>> very much like a teriyaki sauce.
>> >>
>> >> We have a new chain in town that does that Hulia Hulio chicken down by
>> >> the seaside called Pollo Tropical.
>> >>
>> >> Don't nuke poatoes. Simmer them and then fry or pan roast them. Or
>> >> nuke them up to temp and then roast them.
>> >>
>> >
>> >I have to work on that. In the past I've not been happy with the way my
>> >roasted potatoes come out.
>> >
>> >In this case, nuking and frying worked and was faster than simmering.
>>
>> The best roast spuds are done this way - par boil for ten minutes,
>> drain the pan then with lid held on tightly, shake the pan about so
>> the spuds have a rough time.
>>
>> Place in roasting dish that already has hot fat in it, from preference
>> drippings from previous roasts, if not, lard is good though it does
>> not give as much flavour. If you use lard, store it away afterwards
>> in the fridge for next time. Place the dish in a hot oven, about 400
>> deg, turn occasionally and serve when browned and crisp.
>>
>> The shaking in the pan roughs up the outside of the spuds and all
>> those roughed up bits turn beautifully crisp. Always had rave reviews.
>
>Yes. That's the British way to do roasted potatoes. And it has become my favorite. I love the very crisp outside and the creamy tender inside. I like bacon fat the best.
>
>
Or duck fat

wrote in message ...

On Wed, 17 Aug 2016 10:36:36 -0400, Ed Pawlowski > wrote:

>On 8/17/2016 1:36 AM, Sqwertz wrote:
>> On Tue, 16 Aug 2016 19:52:00 -0400, Ed Pawlowski wrote:
>>
>>> My daughter lived in Hawaii for a fre years and her in-laws still send
>>> some local goodies. She gave me a bottle of Hulu Huli sauce. It is
>>> very much like a teriyaki sauce.
>>
>> We have a new chain in town that does that Hulia Hulio chicken down by
>> the seaside called Pollo Tropical.
>>
>> Don't nuke poatoes. Simmer them and then fry or pan roast them. Or
>> nuke them up to temp and then roast them.
>>
>
>I have to work on that. In the past I've not been happy with the way my
>roasted potatoes come out.
>
>In this case, nuking and frying worked and was faster than simmering.

The best roast spuds are done this way - par boil for ten minutes,
drain the pan then with lid held on tightly, shake the pan about so
the spuds have a rough time.

Place in roasting dish that already has hot fat in it, from preference
drippings from previous roasts, if not, lard is good though it does
not give as much flavour. If you use lard, store it away afterwards
in the fridge for next time. Place the dish in a hot oven, about 400
deg, turn occasionally and serve when browned and crisp.

The shaking in the pan roughs up the outside of the spuds and all
those roughed up bits turn beautifully crisp. Always had rave reviews.

-----------------------

Exactly how I make mine)




--
http://www.helpforheroes.org.uk