I just read a recipe that calls for these.

What makes them specifically Hawaiian?


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

Ophelia wrote:

> I just read a recipe that calls for these.
>
> What makes them specifically Hawaiian?
>
>
> --
> http//www.helpforheroes.org.uk


At your service, Ms.O....!!! :

https://en.wikipedia.org/wiki/King%27s_Hawaiian

"King's Hawaiian is a Torrance, California-based family-owned and operated bakery, known chiefly for its Hawaiian bread. It was founded by Robert Taira, in Hilo, Hawaii, in the late 1950s.

Robert Taira founded the company, then called Robert's Bakery, in Hilo, Hawaii, in the late 1950s.

In the early 1960s, the company moved to Honolulu and changed its name to King's Hawaiian.

By the 1980s, Taira's company, King's Hawaiian Bakery, was grossing US$20 million annually. In 1988, the company established their current corporate headquarters in Torrance, California.

Fast food restaurant chain Arby's seasonally sells sandwiches featuring King's Hawaiian buns. The sandwiches are Kings Hawaiian BLT and Roast Beef and Swiss (which includes Grey Poupon Honey Dijon mustard). There is also a seasonally-available King's Hawaiian Fish (which includes a slice of tomato and a slice of Market Cheddar, along with the usual lettuce and tartar sauce). September 2014, a Barbecue Brisket sandwich on the Kings Hawaiian buns was introduced. It is named "BBQ Brisket Sandwich"

In 2016, King's launched a new line of BBQ Sauces consisting of four flavors; Big Island Lava, Smoked Bacon, Original Sweet Pineapple, and Kona Coffee..

Marketing
In 2016, King's Hawaiian entered a three story tall float representing the beauty of the Hawaiian Islands in the Macy's Thanksgiving Day Parade. The float included a volcano that erupted confetti and a stage for musical performers..."

Ophelia wrote:
> I just read a recipe that calls for these.
>
> What makes them specifically Hawaiian?
>
>
> --
> http//www.helpforheroes.org.uk

Any type of bread or roll that claims to be hawaiian is usually
cloyingly sweet. I guess that's what makes them Hawaiian.

I'd rather have a piece of cake if I'm going to eat lots of sugar.

On 2/4/2018 3:00 PM, Ophelia wrote:
> I just read a recipe that calls for these.
>
> What makes them specifically Hawaiian?
>
>
> --
> http//www.helpforheroes.org.uk

A fair question...and it's a very tasty bread too:

http://www.kingshawaiian.com/

Since our humble beginnings in 1950 in a little town called Hilo on the
"big island" of Hawaii, we have remained committed to quality, integrity
and Aloha Spirit. Our Original Hawaiian Sweet, Honey Wheat and Savory
Butter Dinner Rolls are perfect for any family meal, holiday celebration
or barbecue. Our breads now include Mini Sub Rolls, Hot Dog Buns,
Hamburger Buns and Deluxe Hamburger Buns.

1950's - A legacy of baking with Aloha begins.

Our mouthwatering tale begins in the 1950's in Hilo, Hawaii. There
Robert R. Taira, the Hawaiian-born son of Japanese immigrants opened his
first bakeshop, Robert's Bakery, after graduating top of his baking
class. The first round, soft loaves of Original Recipe King's Hawaiian
Sweet Bread were made here. The loaves rarely ever made it home before
being devoured, and a local traditional island favorite was born. (Or
should we say baked?)

On 2018-02-04 5:51 PM, Hank Rogers wrote:
> Ophelia wrote:
>> I just read a recipe that calls for these.
>>
>> What makes them specifically Hawaiian?
>>
>>
>> --
>> http//www.helpforheroes.org.uk
>
> Any type of bread or roll that claims to be hawaiian is usually
> cloyingly sweet. I guess that's what makes them Hawaiian.
>
> I'd rather have a piece of cake if I'm going to eat lots of sugar.

My limited experience with Hawaiian food is that sugar is an important
ingredient. I should add that I was careful to order only the items that
seemed to have the least sweetness.

On Sun, 4 Feb 2018 17:55:58 -0500, Dave Smith
> wrote:

>On 2018-02-04 5:51 PM, Hank Rogers wrote:
>> Ophelia wrote:
>>> I just read a recipe that calls for these.
>>>
>>> What makes them specifically Hawaiian?
>>>
>>>
>>> --
>>> http//www.helpforheroes.org.uk
>>
>> Any type of bread or roll that claims to be hawaiian is usually
>> cloyingly sweet. I guess that's what makes them Hawaiian.
>>
>> I'd rather have a piece of cake if I'm going to eat lots of sugar.
>
>My limited experience with Hawaiian food is that sugar is an important
>ingredient. I should add that I was careful to order only the items that
>seemed to have the least sweetness.

Islanders are never known for their healthy diets. They tend to look
like hippos.

On 2/4/2018 5:55 PM, Dave Smith wrote:
> On 2018-02-04 5:51 PM, Hank Rogers wrote:
>> Ophelia wrote:
>>> I just read a recipe that calls for these.
>>>
>>> What makes them specifically Hawaiian?
>>>
>>>
>>> --
>>> http//www.helpforheroes.org.uk
>>
>> Any type of bread or roll that claims to be hawaiian is usually
>> cloyingly sweet. I guess that's what makes them Hawaiian.
>>
>> I'd rather have a piece of cake if I'm going to eat lots of sugar.
>
> My limited experience with Hawaiian food is that sugar is an important
> ingredient. I should add that I was careful to order only the items that
> seemed to have the least sweetness.
>
>
>
I suspect in Oph's case, the recipe called for a *brand* labelled
"Hawaiian" which is sold in the continental US. Like this:

http://www.kingshawaiian.com/products/rolls-12-pack/

It was quite popular at one time to serve spinach dip in a hollowed out
round "Hawiian" loaf at parties. There might even be some of that going
on at the Superbowl parties today in the US.

What makes it Hawaiian? My guess is the label. I do recall it was a
sweet bread and also a brown bread.

Jill

"Ophelia" > wrote in message
...
>I just read a recipe that calls for these.
>
> What makes them specifically Hawaiian?

They're sickly sweet.

On Sunday, February 4, 2018 at 12:00:25 PM UTC-10, Ophelia wrote:
> I just read a recipe that calls for these.
>
> What makes them specifically Hawaiian?
>
>
> --
> http//www.helpforheroes.org.uk

Hawaiian bread is a meaningless term except as the brand name of a bread made by King's Hawaiian, a company based on the mainland with its roots in Hawaii. King's Bakery was a popular restaurant in Hawaii back in the old days.. My wife and I used to eat there late at night when we were young and fancy free. The place holds great memories for us.

King's Bakery sold a sweet bread that was popular. Us old-timers from Hawaii and Portuguese people know that Hawaiian bread is really Portuguese pao doce - a traditional festive bread of Portugal. "Hawaiian Bread" is a marketing term that was used when they started selling that bread on the mainland.. As it goes, "Portuguese Sweet Bread" doesn't mean much to folks on the mainland and the world. "Hawaiian Bread" does. It's a pretty logical marketing decision.

Pao doce is a light and fluffy brioche style bread mostly made by old Portuguese women. It is a yeast bread made with eggs, milk, sugar, and butter. The bread made here will sometimes add lemon zest for a light tang and some potato to fortify the texture. Portuguese sweet bread French toast is probably the best French toast in existence.

https://www.youtube.com/watch?v=Knc3IeBPdX0

"dsi1" > wrote in message
...
On Sunday, February 4, 2018 at 12:00:25 PM UTC-10, Ophelia wrote:
> I just read a recipe that calls for these.
>
> What makes them specifically Hawaiian?
>
>
> --
> http//www.helpforheroes.org.uk

Hawaiian bread is a meaningless term except as the brand name of a bread
made by King's Hawaiian, a company based on the mainland with its roots in
Hawaii. King's Bakery was a popular restaurant in Hawaii back in the old
days. My wife and I used to eat there late at night when we were young and
fancy free. The place holds great memories for us.

King's Bakery sold a sweet bread that was popular. Us old-timers from Hawaii
and Portuguese people know that Hawaiian bread is really Portuguese pao
doce - a traditional festive bread of Portugal. "Hawaiian Bread" is a
marketing term that was used when they started selling that bread on the
mainland. As it goes, "Portuguese Sweet Bread" doesn't mean much to folks on
the mainland and the world. "Hawaiian Bread" does. It's a pretty logical
marketing decision.

Pao doce is a light and fluffy brioche style bread mostly made by old
Portuguese women. It is a yeast bread made with eggs, milk, sugar, and
butter. The bread made here will sometimes add lemon zest for a light tang
and some potato to fortify the texture. Portuguese sweet bread French toast
is probably the best French toast in existence.

https://www.youtube.com/watch?v=Knc3IeBPdX0

---

When I lived on Cape Cod, Portuguese baked goods were common. I got
something that I think were called Biscocios. They were round with a hole in
the middle. About the size of a bagel but with a larger hole and thinner.
They were crunchy and reminded me of the no longer make Peak Frean biscuits
(cookies). They were crisp, not rich and only slightly sweet. I keep looking
for recipes but never find anything that resembles those.

On Sunday, February 4, 2018 at 7:32:48 PM UTC-5, Jill McQuown wrote:
> On 2/4/2018 5:55 PM, Dave Smith wrote:
> > On 2018-02-04 5:51 PM, Hank Rogers wrote:
> >> Ophelia wrote:
> >>> I just read a recipe that calls for these.
> >>>
> >>> What makes them specifically Hawaiian?
> >>>
> >>>
> >>> --
> >>> http//www.helpforheroes.org.uk
> >>
> >> Any type of bread or roll that claims to be hawaiian is usually
> >> cloyingly sweet. I guess that's what makes them Hawaiian.
> >>
> >> I'd rather have a piece of cake if I'm going to eat lots of sugar.
> >
> > My limited experience with Hawaiian food is that sugar is an important
> > ingredient. I should add that I was careful to order only the items that
> > seemed to have the least sweetness.
> >
> >
> >
> I suspect in Oph's case, the recipe called for a *brand* labelled
> "Hawaiian" which is sold in the continental US. Like this:
>
> http://www.kingshawaiian.com/products/rolls-12-pack/
>
> It was quite popular at one time to serve spinach dip in a hollowed out
> round "Hawiian" loaf at parties. There might even be some of that going
> on at the Superbowl parties today in the US.

Gack. I've only ever seen it in pumpernickel.

Cindy Hamilton

"Not Steve Wertz" wrote in message
...

Ophelia wrote:

> I just read a recipe that calls for these.
>
> What makes them specifically Hawaiian?
>
>
> --
> http//www.helpforheroes.org.uk


At your service, Ms.O....!!! :

https://en.wikipedia.org/wiki/King%27s_Hawaiian

"King's Hawaiian is a Torrance, California-based family-owned and operated
bakery, known chiefly for its Hawaiian bread. It was founded by Robert
Taira, in Hilo, Hawaii, in the late 1950s.

Robert Taira founded the company, then called Robert's Bakery, in Hilo,
Hawaii, in the late 1950s.

In the early 1960s, the company moved to Honolulu and changed its name to
King's Hawaiian.

By the 1980s, Taira's company, King's Hawaiian Bakery, was grossing US$20
million annually. In 1988, the company established their current corporate
headquarters in Torrance, California.

Fast food restaurant chain Arby's seasonally sells sandwiches featuring
King's Hawaiian buns. The sandwiches are Kings Hawaiian BLT and Roast Beef
and Swiss (which includes Grey Poupon Honey Dijon mustard). There is also a
seasonally-available King's Hawaiian Fish (which includes a slice of tomato
and a slice of Market Cheddar, along with the usual lettuce and tartar
sauce). September 2014, a Barbecue Brisket sandwich on the Kings Hawaiian
buns was introduced. It is named "BBQ Brisket Sandwich"

In 2016, King's launched a new line of BBQ Sauces consisting of four
flavors; Big Island Lava, Smoked Bacon, Original Sweet Pineapple, and Kona
Coffee.

Marketing
In 2016, King's Hawaiian entered a three story tall float representing the
beauty of the Hawaiian Islands in the Macy's Thanksgiving Day Parade. The
float included a volcano that erupted confetti and a stage for musical
performers..."
==

Thank you very much, my good man ;p Much appreciated)

"Hank Rogers" wrote in message news
Ophelia wrote:
> I just read a recipe that calls for these.
>
> What makes them specifically Hawaiian?
>
>
> --
> http//www.helpforheroes.org.uk

Any type of bread or roll that claims to be hawaiian is usually
cloyingly sweet. I guess that's what makes them Hawaiian.

I'd rather have a piece of cake if I'm going to eat lots of sugar.

==

Thanks)

"jmcquown" wrote in message ...

On 2/4/2018 5:55 PM, Dave Smith wrote:
> On 2018-02-04 5:51 PM, Hank Rogers wrote:
>> Ophelia wrote:
>>> I just read a recipe that calls for these.
>>>
>>> What makes them specifically Hawaiian?
>>>
>>>
>>> --
>>> http//www.helpforheroes.org.uk
>>
>> Any type of bread or roll that claims to be hawaiian is usually cloyingly
>> sweet. I guess that's what makes them Hawaiian.
>>
>> I'd rather have a piece of cake if I'm going to eat lots of sugar.
>
> My limited experience with Hawaiian food is that sugar is an important
> ingredient. I should add that I was careful to order only the items that
> seemed to have the least sweetness.
>
>
>
I suspect in Oph's case, the recipe called for a *brand* labelled
"Hawaiian" which is sold in the continental US. Like this:

http://www.kingshawaiian.com/products/rolls-12-pack/

It was quite popular at one time to serve spinach dip in a hollowed out
round "Hawiian" loaf at parties. There might even be some of that going
on at the Superbowl parties today in the US.

What makes it Hawaiian? My guess is the label. I do recall it was a
sweet bread and also a brown bread.

Jill

==

I'm not sure now. It was in a recipe I saw yesterday (the previous day?).
It was to slice them in half (top and bottom) then they laid them on dish,
covered them with hmm cheese i think and something else and replaced the
tops, they then baked them.

"casa de suspiros" wrote in message news
On 2/4/2018 3:00 PM, Ophelia wrote:
> I just read a recipe that calls for these.
>
> What makes them specifically Hawaiian?
>
>
> --
> http//www.helpforheroes.org.uk

A fair question...and it's a very tasty bread too:

http://www.kingshawaiian.com/

Since our humble beginnings in 1950 in a little town called Hilo on the
"big island" of Hawaii, we have remained committed to quality, integrity
and Aloha Spirit. Our Original Hawaiian Sweet, Honey Wheat and Savory
Butter Dinner Rolls are perfect for any family meal, holiday celebration
or barbecue. Our breads now include Mini Sub Rolls, Hot Dog Buns,
Hamburger Buns and Deluxe Hamburger Buns.

1950's - A legacy of baking with Aloha begins.

Our mouthwatering tale begins in the 1950's in Hilo, Hawaii. There
Robert R. Taira, the Hawaiian-born son of Japanese immigrants opened his
first bakeshop, Robert's Bakery, after graduating top of his baking
class. The first round, soft loaves of Original Recipe King's Hawaiian
Sweet Bread were made here. The loaves rarely ever made it home before
being devoured, and a local traditional island favorite was born. (Or
should we say baked?)


==

)) Thanks

"dsi1" wrote in message
...

On Sunday, February 4, 2018 at 12:00:25 PM UTC-10, Ophelia wrote:
> I just read a recipe that calls for these.
>
> What makes them specifically Hawaiian?
>
>
> --
> http//www.helpforheroes.org.uk

Hawaiian bread is a meaningless term except as the brand name of a bread
made by King's Hawaiian, a company based on the mainland with its roots in
Hawaii. King's Bakery was a popular restaurant in Hawaii back in the old
days. My wife and I used to eat there late at night when we were young and
fancy free. The place holds great memories for us.

King's Bakery sold a sweet bread that was popular. Us old-timers from Hawaii
and Portuguese people know that Hawaiian bread is really Portuguese pao
doce - a traditional festive bread of Portugal. "Hawaiian Bread" is a
marketing term that was used when they started selling that bread on the
mainland. As it goes, "Portuguese Sweet Bread" doesn't mean much to folks on
the mainland and the world. "Hawaiian Bread" does. It's a pretty logical
marketing decision.

Pao doce is a light and fluffy brioche style bread mostly made by old
Portuguese women. It is a yeast bread made with eggs, milk, sugar, and
butter. The bread made here will sometimes add lemon zest for a light tang
and some potato to fortify the texture. Portuguese sweet bread French toast
is probably the best French toast in existence.

https://www.youtube.com/watch?v=Knc3IeBPdX0

==

Thank you That looks really good. I can see that sweeter bread would
make great French toast, especially with that fruit

On 2/5/2018 1:28 AM, dsi1 wrote:

>
> King's Bakery sold a sweet bread that was popular. Us old-timers from Hawaii and Portuguese people know that Hawaiian bread is really Portuguese pao doce - a traditional festive bread of Portugal. "Hawaiian Bread" is a marketing term that was used when they started selling that bread on the mainland. As it goes, "Portuguese Sweet Bread" doesn't mean much to folks on the mainland and the world. "Hawaiian Bread" does. It's a pretty logical marketing decision.
>

You will find Portuguese Sweet Bread in parts of New England that have
large Portuguese populations. About once a year I buy a loaf with
raisins in it. Goes well with a cup of tea but it is not an everyday
bread for us.

On 2018-02-05 6:20 AM, Cindy Hamilton wrote:
> On Sunday, February 4, 2018 at 7:32:48 PM UTC-5, Jill McQuown wrote:

>> It was quite popular at one time to serve spinach dip in a hollowed out
>> round "Hawiian" loaf at parties. There might even be some of that going
>> on at the Superbowl parties today in the US.
>
> Gack. I've only ever seen it in pumpernickel.
>

I remember the first time I encountered the spinach dip in a bread bowl.
I was at a party where there was a lot of food. People seemed to be
eating everything but. I tried some and liked it. Someone asked me if it
was good. He tried it, someone else tried it and it was soon gone. I
still like it once in a while. It is one of those cases of spinach,
which I don't think is great on its one, is delicious with other things.

On 2/5/2018 10:05 AM, Dave Smith wrote:
> On 2018-02-05 6:20 AM, Cindy Hamilton wrote:
>> On Sunday, February 4, 2018 at 7:32:48 PM UTC-5, Jill McQuown wrote:
>
>>> It was quite popular at one time to serve spinach dip in a hollowed out
>>> round "Hawiian" loaf at parties.Â* There might even be some of that going
>>> on at the Superbowl parties today in the US.
>>
>> Gack.Â* I've only ever seen it in pumpernickel.
>
What can I say? The spinach dip I regularly saw served at gatherings in
a round bowl was in a hollowed out King's (brand) Hawaiian round. The
innerds were cubed and people dipped the bread in it. I loved the dip,
wasn't a big fan of the overly-sweet bread.

> I remember the first time I encountered the spinach dip in a bread bowl.
> I was at a party where there was a lot of food.Â* People seemed to be
> eating everything but. I tried some and liked it. Someone asked me if it
> was good. He tried it, someone else tried it and it was soon gone.Â* I
> still like it once in a while.Â* It is one of those cases of spinach,
> which I don't think is great on its one, is delicious with other things.
>
I just happen to like spinach, but it's never *truly* on its own.
Butter, garlic and grated Parm is often involved. When I make
spinach quiche I add crumbled feta. Fried fresh spinach leaves is
something I haven't done in years but it's absolutely delicious (and
different from what you think of when you think of spinach).

Jill

On Mon, 5 Feb 2018 03:20:47 -0800 (PST), Cindy Hamilton
> wrote:

>On Sunday, February 4, 2018 at 7:32:48 PM UTC-5, Jill McQuown wrote:
>> On 2/4/2018 5:55 PM, Dave Smith wrote:
>> > On 2018-02-04 5:51 PM, Hank Rogers wrote:
>> >> Ophelia wrote:
>> >>> I just read a recipe that calls for these.
>> >>>
>> >>> What makes them specifically Hawaiian?
>> >>>
>> >>>
>> >>> --
>> >>> http//www.helpforheroes.org.uk
>> >>
>> >> Any type of bread or roll that claims to be hawaiian is usually
>> >> cloyingly sweet. I guess that's what makes them Hawaiian.
>> >>
>> >> I'd rather have a piece of cake if I'm going to eat lots of sugar.
>> >
>> > My limited experience with Hawaiian food is that sugar is an important
>> > ingredient. I should add that I was careful to order only the items that
>> > seemed to have the least sweetness.
>> >
>> >
>> >
>> I suspect in Oph's case, the recipe called for a *brand* labelled
>> "Hawaiian" which is sold in the continental US. Like this:
>>
>> http://www.kingshawaiian.com/products/rolls-12-pack/
>>
>> It was quite popular at one time to serve spinach dip in a hollowed out
>> round "Hawiian" loaf at parties. There might even be some of that going
>> on at the Superbowl parties today in the US.
>
>Gack. I've only ever seen it in pumpernickel.
>
>Cindy Hamilton

I only ever saw it in a hollowed out sourdough boule. That was quite
good. The hollowed out pieces were often alongside to be used for
dipping.
Janet US

On 2/5/2018 10:55 AM, U.S. Janet B. wrote:
> On Mon, 5 Feb 2018 03:20:47 -0800 (PST), Cindy Hamilton
> > wrote:
>
>> On Sunday, February 4, 2018 at 7:32:48 PM UTC-5, Jill McQuown wrote:
>>> On 2/4/2018 5:55 PM, Dave Smith wrote:
>>>> On 2018-02-04 5:51 PM, Hank Rogers wrote:
>>>>> Ophelia wrote:
>>>>>> I just read a recipe that calls for these.
>>>>>>
>>>>>> What makes them specifically Hawaiian?
>>>>>>
>>>>>>
>>>>>> --
>>>>>> http//www.helpforheroes.org.uk
>>>>>
>>>>> Any type of bread or roll that claims to be hawaiian is usually
>>>>> cloyingly sweet. I guess that's what makes them Hawaiian.
>>>>>
>>>>> I'd rather have a piece of cake if I'm going to eat lots of sugar.
>>>>
>>>> My limited experience with Hawaiian food is that sugar is an important
>>>> ingredient. I should add that I was careful to order only the items that
>>>> seemed to have the least sweetness.
>>>>
>>>>
>>>>
>>> I suspect in Oph's case, the recipe called for a *brand* labelled
>>> "Hawaiian" which is sold in the continental US. Like this:
>>>
>>> http://www.kingshawaiian.com/products/rolls-12-pack/
>>>
>>> It was quite popular at one time to serve spinach dip in a hollowed out
>>> round "Hawiian" loaf at parties. There might even be some of that going
>>> on at the Superbowl parties today in the US.
>>
>> Gack. I've only ever seen it in pumpernickel.
>>
>> Cindy Hamilton
>
> I only ever saw it in a hollowed out sourdough boule. That was quite
> good. The hollowed out pieces were often alongside to be used for
> dipping.
> Janet US
>
*That* I would love. I liked the spinach dip quite well but not the
King's Hawaiian bread cubes for dipping (too sweet). I never saw it
served in a pumpernickel round. Pumpernickel wasn't a very popular
bread in the mid-South 25-30 years ago.

Jill

On Mon, 5 Feb 2018 10:49:46 -0500, jmcquown >
wrote:
snip
>I just happen to like spinach, but it's never *truly* on its own.
>Butter, garlic and grated Parm is often involved. When I make
>spinach quiche I add crumbled feta. Fried fresh spinach leaves is
>something I haven't done in years but it's absolutely delicious (and
>different from what you think of when you think of spinach).
>
>Jill

I always saw it as Spinach-Artichoke Dip. Very nice :-)
Janet US

On 2/5/2018 5:53 AM, Ophelia wrote:
>
>
> "casa de suspiros"Â* wrote in message news > On 2/4/2018 3:00 PM, Ophelia wrote:
>> I just read a recipe that calls for these.
>>
>> What makes them specifically Hawaiian?
>>
>>
>> --
>> http//www.helpforheroes.org.uk
>
> A fair question...and it's a very tasty bread too:
>
> http://www.kingshawaiian.com/
>
> Since our humble beginnings in 1950 in a little town called Hilo on the
> "big island" of Hawaii, we have remained committed to quality, integrity
> and Aloha Spirit. Our Original Hawaiian Sweet, Honey Wheat and Savory
> Butter Dinner Rolls are perfect for any family meal, holiday celebration
> or barbecue. Our breads now include Mini Sub Rolls, Hot Dog Buns,
> Hamburger Buns and Deluxe Hamburger Buns.
>
> 1950's - A legacy of baking with Aloha begins.
>
> Our mouthwatering tale begins in the 1950's in Hilo, Hawaii. There
> Robert R. Taira, the Hawaiian-born son of Japanese immigrants opened his
> first bakeshop, Robert's Bakery, after graduating top of his baking
> class. The first round, soft loaves of Original Recipe King's Hawaiian
> Sweet Bread were made here. The loaves rarely ever made it home before
> being devoured, and a local traditional island favorite was born. (Or
> should we say baked?)
>
>
> ==
>
> ))Â* Thanks
>
>

De nada, Sra....

On Mon, 5 Feb 2018 11:17:14 -0500, jmcquown >
wrote:

>On 2/5/2018 10:55 AM, U.S. Janet B. wrote:
snip
>>
>> I only ever saw it in a hollowed out sourdough boule. That was quite
>> good. The hollowed out pieces were often alongside to be used for
>> dipping.
>> Janet US
>>
>*That* I would love. I liked the spinach dip quite well but not the
>King's Hawaiian bread cubes for dipping (too sweet). I never saw it
>served in a pumpernickel round. Pumpernickel wasn't a very popular
>bread in the mid-South 25-30 years ago.
>
>Jill

I think the popularity of the dip caused it to morph quickly into
'cook's choice.'
Janet US

On Monday, February 5, 2018 at 11:17:27 AM UTC-5, Jill McQuown wrote:
> On 2/5/2018 10:55 AM, U.S. Janet B. wrote:
> > On Mon, 5 Feb 2018 03:20:47 -0800 (PST), Cindy Hamilton
> > > wrote:
> >
> >> On Sunday, February 4, 2018 at 7:32:48 PM UTC-5, Jill McQuown wrote:
> >>> On 2/4/2018 5:55 PM, Dave Smith wrote:
> >>>> On 2018-02-04 5:51 PM, Hank Rogers wrote:
> >>>>> Ophelia wrote:
> >>>>>> I just read a recipe that calls for these.
> >>>>>>
> >>>>>> What makes them specifically Hawaiian?
> >>>>>>
> >>>>>>
> >>>>>> --
> >>>>>> http//www.helpforheroes.org.uk
> >>>>>
> >>>>> Any type of bread or roll that claims to be hawaiian is usually
> >>>>> cloyingly sweet. I guess that's what makes them Hawaiian.
> >>>>>
> >>>>> I'd rather have a piece of cake if I'm going to eat lots of sugar.
> >>>>
> >>>> My limited experience with Hawaiian food is that sugar is an important
> >>>> ingredient. I should add that I was careful to order only the items that
> >>>> seemed to have the least sweetness.
> >>>>
> >>>>
> >>>>
> >>> I suspect in Oph's case, the recipe called for a *brand* labelled
> >>> "Hawaiian" which is sold in the continental US. Like this:
> >>>
> >>> http://www.kingshawaiian.com/products/rolls-12-pack/
> >>>
> >>> It was quite popular at one time to serve spinach dip in a hollowed out
> >>> round "Hawiian" loaf at parties. There might even be some of that going
> >>> on at the Superbowl parties today in the US.
> >>
> >> Gack. I've only ever seen it in pumpernickel.
> >>
> >> Cindy Hamilton
> >
> > I only ever saw it in a hollowed out sourdough boule. That was quite
> > good. The hollowed out pieces were often alongside to be used for
> > dipping.
> > Janet US
> >
> *That* I would love. I liked the spinach dip quite well but not the
> King's Hawaiian bread cubes for dipping (too sweet). I never saw it
> served in a pumpernickel round. Pumpernickel wasn't a very popular
> bread in the mid-South 25-30 years ago.
>
> Jill

Different demographics, what with all the Germans, Poles, and Ashkenazi
Jews around here. We've had pumpernickel all my life, both the really
dense stuff and some that was softer.

Cindy Hamilton

On Mon, 05 Feb 2018 08:55:20 -0700, U.S. Janet B. >
wrote:

>On Mon, 5 Feb 2018 03:20:47 -0800 (PST), Cindy Hamilton
> wrote:
>
>>On Sunday, February 4, 2018 at 7:32:48 PM UTC-5, Jill McQuown wrote:
>>> On 2/4/2018 5:55 PM, Dave Smith wrote:
>>> > On 2018-02-04 5:51 PM, Hank Rogers wrote:
>>> >> Ophelia wrote:
>>> >>> I just read a recipe that calls for these.
>>> >>>
>>> >>> What makes them specifically Hawaiian?
>>> >>>
>>> >>>
>>> >>> --
>>> >>> http//www.helpforheroes.org.uk
>>> >>
>>> >> Any type of bread or roll that claims to be hawaiian is usually
>>> >> cloyingly sweet. I guess that's what makes them Hawaiian.
>>> >>
>>> >> I'd rather have a piece of cake if I'm going to eat lots of sugar.
>>> >
>>> > My limited experience with Hawaiian food is that sugar is an important
>>> > ingredient. I should add that I was careful to order only the items that
>>> > seemed to have the least sweetness.
>>> >
>>> >
>>> >
>>> I suspect in Oph's case, the recipe called for a *brand* labelled
>>> "Hawaiian" which is sold in the continental US. Like this:
>>>
>>> http://www.kingshawaiian.com/products/rolls-12-pack/
>>>
>>> It was quite popular at one time to serve spinach dip in a hollowed out
>>> round "Hawiian" loaf at parties. There might even be some of that going
>>> on at the Superbowl parties today in the US.
>>
>>Gack. I've only ever seen it in pumpernickel.
>>
>>Cindy Hamilton
>
>I only ever saw it in a hollowed out sourdough boule. That was quite
>good. The hollowed out pieces were often alongside to be used for
>dipping.
>Janet US

I've no idea what yoose mean by 'spinach dip'... is it hot/cold... I
love Automat style creamed spinach.
http://www.hungrybrowser.com/phaedrus/m010702.htm

On 2/5/2018 11:22 AM, U.S. Janet B. wrote:
> On Mon, 5 Feb 2018 10:49:46 -0500, jmcquown >
> wrote:
> snip
>> I just happen to like spinach, but it's never *truly* on its own.
>> Butter, garlic and grated Parm is often involved. When I make
>> spinach quiche I add crumbled feta. Fried fresh spinach leaves is
>> something I haven't done in years but it's absolutely delicious (and
>> different from what you think of when you think of spinach).
>>
>> Jill
>
> I always saw it as Spinach-Artichoke Dip. Very nice :-)
> Janet US
>
I love spinach-artichoke dip.

Deep fried spinach is something I had at a restaurant in West TN as a
"bed" for a broiled chicken breast. It was at O'Charleys Restaurant,
where I had once worked as a hostess. I asked, "How did you prepare
that spinach?" It was fresh spinach leaves, trimmed of the stems then
briefly fried in very hot canola hot oil. Two seconds, maybe three.
The leaves float to the top of the fryer when they're done. They were
immediately drained then onto the plate.

I suspect lots of restaurants are using kelp and kale the same way these
days.

Jill

On 2/5/2018 11:50 AM, U.S. Janet B. wrote:
> On Mon, 5 Feb 2018 11:17:14 -0500, jmcquown >
> wrote:
>
>> On 2/5/2018 10:55 AM, U.S. Janet B. wrote:
> snip
>>>
>>> I only ever saw it in a hollowed out sourdough boule. That was quite
>>> good. The hollowed out pieces were often alongside to be used for
>>> dipping.
>>> Janet US
>>>
>> *That* I would love. I liked the spinach dip quite well but not the
>> King's Hawaiian bread cubes for dipping (too sweet). I never saw it
>> served in a pumpernickel round. Pumpernickel wasn't a very popular
>> bread in the mid-South 25-30 years ago.
>>
>> Jill
>
> I think the popularity of the dip caused it to morph quickly into
> 'cook's choice.'
> Janet US
>
It depends on what kind of bread, sure. I never was a fan of
pumpernickel or rye. I didn't grow up eating it. It's not what I saw
at the parties I attended.

Jill

On 2/5/2018 12:43 PM, Cindy Hamilton wrote:
> On Monday, February 5, 2018 at 11:17:27 AM UTC-5, Jill McQuown wrote:
>> On 2/5/2018 10:55 AM, U.S. Janet B. wrote:
>>> On Mon, 5 Feb 2018 03:20:47 -0800 (PST), Cindy Hamilton
>>> > wrote:
>>>
>>>> On Sunday, February 4, 2018 at 7:32:48 PM UTC-5, Jill McQuown wrote:
>>>>> On 2/4/2018 5:55 PM, Dave Smith wrote:
>>>>>> On 2018-02-04 5:51 PM, Hank Rogers wrote:
>>>>>>> Ophelia wrote:
>>>>>>>> I just read a recipe that calls for these.
>>>>>>>>
>>>>>>>> What makes them specifically Hawaiian?
>>>>>>>>
>>>>>>>>
>>>>>>>> --
>>>>>>>> http//www.helpforheroes.org.uk
>>>>>>>
>>>>>>> Any type of bread or roll that claims to be hawaiian is usually
>>>>>>> cloyingly sweet. I guess that's what makes them Hawaiian.
>>>>>>>
>>>>>>> I'd rather have a piece of cake if I'm going to eat lots of sugar.
>>>>>>
>>>>>> My limited experience with Hawaiian food is that sugar is an important
>>>>>> ingredient. I should add that I was careful to order only the items that
>>>>>> seemed to have the least sweetness.
>>>>>>
>>>>>>
>>>>>>
>>>>> I suspect in Oph's case, the recipe called for a *brand* labelled
>>>>> "Hawaiian" which is sold in the continental US. Like this:
>>>>>
>>>>> http://www.kingshawaiian.com/products/rolls-12-pack/
>>>>>
>>>>> It was quite popular at one time to serve spinach dip in a hollowed out
>>>>> round "Hawiian" loaf at parties. There might even be some of that going
>>>>> on at the Superbowl parties today in the US.
>>>>
>>>> Gack. I've only ever seen it in pumpernickel.
>>>>
>>>> Cindy Hamilton
>>>
>>> I only ever saw it in a hollowed out sourdough boule. That was quite
>>> good. The hollowed out pieces were often alongside to be used for
>>> dipping.
>>> Janet US
>>>
>> *That* I would love. I liked the spinach dip quite well but not the
>> King's Hawaiian bread cubes for dipping (too sweet). I never saw it
>> served in a pumpernickel round. Pumpernickel wasn't a very popular
>> bread in the mid-South 25-30 years ago.
>>
>> Jill
>
> Different demographics, what with all the Germans, Poles, and Ashkenazi
> Jews around here. We've had pumpernickel all my life, both the really
> dense stuff and some that was softer.
>
> Cindy Hamilton
>
Defintely different demographics.

Jill

On Mon, 5 Feb 2018 13:04:48 -0500, jmcquown >
wrote:

>On 2/5/2018 11:22 AM, U.S. Janet B. wrote:
>> On Mon, 5 Feb 2018 10:49:46 -0500, jmcquown >
>> wrote:
>> snip
>>> I just happen to like spinach, but it's never *truly* on its own.
>>> Butter, garlic and grated Parm is often involved. When I make
>>> spinach quiche I add crumbled feta. Fried fresh spinach leaves is
>>> something I haven't done in years but it's absolutely delicious (and
>>> different from what you think of when you think of spinach).
>>>
>>> Jill
>>
>> I always saw it as Spinach-Artichoke Dip. Very nice :-)
>> Janet US
>>
>I love spinach-artichoke dip.
>
>Deep fried spinach is something I had at a restaurant in West TN as a
>"bed" for a broiled chicken breast. It was at O'Charleys Restaurant,
>where I had once worked as a hostess. I asked, "How did you prepare
>that spinach?" It was fresh spinach leaves, trimmed of the stems then
>briefly fried in very hot canola hot oil. Two seconds, maybe three.
>The leaves float to the top of the fryer when they're done. They were
>immediately drained then onto the plate.
>
>I suspect lots of restaurants are using kelp and kale the same way these
>days.
>
>Jill
I've seen that done on the Food Network. There's a great deal of
sizzle and splatter -- stand back
Janet US

On 2/5/2018 1:15 PM, U.S. Janet B. wrote:
> On Mon, 5 Feb 2018 13:04:48 -0500, jmcquown >
> wrote:
>
>> On 2/5/2018 11:22 AM, U.S. Janet B. wrote:
>>> On Mon, 5 Feb 2018 10:49:46 -0500, jmcquown >
>>> wrote:
>>> snip
>>>> I just happen to like spinach, but it's never *truly* on its own.
>>>> Butter, garlic and grated Parm is often involved. When I make
>>>> spinach quiche I add crumbled feta. Fried fresh spinach leaves is
>>>> something I haven't done in years but it's absolutely delicious (and
>>>> different from what you think of when you think of spinach).
>>>>
>>>> Jill
>>>
>>> I always saw it as Spinach-Artichoke Dip. Very nice :-)
>>> Janet US
>>>
>> I love spinach-artichoke dip.
>>
>> Deep fried spinach is something I had at a restaurant in West TN as a
>> "bed" for a broiled chicken breast. It was at O'Charleys Restaurant,
>> where I had once worked as a hostess. I asked, "How did you prepare
>> that spinach?" It was fresh spinach leaves, trimmed of the stems then
>> briefly fried in very hot canola hot oil. Two seconds, maybe three.
>> The leaves float to the top of the fryer when they're done. They were
>> immediately drained then onto the plate.
>>
>> I suspect lots of restaurants are using kelp and kale the same way these
>> days.
>>
>> Jill
> I've seen that done on the Food Network. There's a great deal of
> sizzle and splatter -- stand back
> Janet US
>
Absolutley shake the leaves free of water first. Or pat them dry!

The fried spinach was quite tasty.

Jill

On 2/5/2018 1:04 PM, wrote:
> On Mon, 05 Feb 2018 08:55:20 -0700, U.S. Janet B. >
> wrote:
>
>> On Mon, 5 Feb 2018 03:20:47 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>>> On Sunday, February 4, 2018 at 7:32:48 PM UTC-5, Jill McQuown wrote:
>>>> On 2/4/2018 5:55 PM, Dave Smith wrote:
>>>>> On 2018-02-04 5:51 PM, Hank Rogers wrote:
>>>>>> Ophelia wrote:
>>>>>>> I just read a recipe that calls for these.
>>>>>>>
>>>>>>> What makes them specifically Hawaiian?
>>>>>>>
>>>>>>>
>>>>>>> --
>>>>>>> http//www.helpforheroes.org.uk
>>>>>>
>>>>>> Any type of bread or roll that claims to be hawaiian is usually
>>>>>> cloyingly sweet. I guess that's what makes them Hawaiian.
>>>>>>
>>>>>> I'd rather have a piece of cake if I'm going to eat lots of sugar.
>>>>>
>>>>> My limited experience with Hawaiian food is that sugar is an important
>>>>> ingredient. I should add that I was careful to order only the items that
>>>>> seemed to have the least sweetness.
>>>>>
>>>>>
>>>>>
>>>> I suspect in Oph's case, the recipe called for a *brand* labelled
>>>> "Hawaiian" which is sold in the continental US. Like this:
>>>>
>>>> http://www.kingshawaiian.com/products/rolls-12-pack/
>>>>
>>>> It was quite popular at one time to serve spinach dip in a hollowed out
>>>> round "Hawiian" loaf at parties. There might even be some of that going
>>>> on at the Superbowl parties today in the US.
>>>
>>> Gack. I've only ever seen it in pumpernickel.
>>>
>>> Cindy Hamilton
>>
>> I only ever saw it in a hollowed out sourdough boule. That was quite
>> good. The hollowed out pieces were often alongside to be used for
>> dipping.
>> Janet US
>
> I've no idea what yoose mean by 'spinach dip'... is it hot/cold... I
> love Automat style creamed spinach.
> http://www.hungrybrowser.com/phaedrus/m010702.htm
>
Creamed spinach with Parmesan is *not* the same thing as spinach dip.
The spinach dip I like is warm.

Jill

On 2018-02-05 10:49 AM, jmcquown wrote:
> On 2/5/2018 10:05 AM, Dave Smith wrote:
>> On 2018-02-05 6:20 AM, Cindy Hamilton wrote:
>>> On Sunday, February 4, 2018 at 7:32:48 PM UTC-5, Jill McQuown wrote:
>>
>>>> It was quite popular at one time to serve spinach dip in a hollowed out
>>>> round "Hawiian" loaf at parties.Â* There might even be some of that
>>>> going
>>>> on at the Superbowl parties today in the US.
>>>
>>> Gack.Â* I've only ever seen it in pumpernickel.
>>
> What can I say?Â* The spinach dip I regularly saw served at gatherings in
> a round bowl was in a hollowed out King's (brand) Hawaiian round.Â* The
> innerds were cubed and people dipped the bread in it.Â* I loved the dip,
> wasn't a big fan of the overly-sweet bread.
>
>> I remember the first time I encountered the spinach dip in a bread
>> bowl. I was at a party where there was a lot of food.Â* People seemed
>> to be eating everything but. I tried some and liked it. Someone asked
>> me if it was good. He tried it, someone else tried it and it was soon
>> gone.Â* I still like it once in a while.Â* It is one of those cases of
>> spinach, which I don't think is great on its one, is delicious with
>> other things.
>>
> I just happen to like spinach, but it's never *truly* on its own.
> Butter, garlic and grated Parm is often involved. Â* When I make
> spinach quiche I add crumbled feta.Â* Fried fresh spinach leaves is
> something I haven't done in years but it's absolutely delicious (and
> different from what you think of when you think of spinach).
>

I have been thinking about trying to make some creamed spinach. There
is enough other stuff there to make it good.

On Monday, February 5, 2018 at 2:59:04 AM UTC-10, Ophelia wrote:
>
> Thank you That looks really good. I can see that sweeter bread would
> make great French toast, especially with that fruit

As a general rule, most French toast and bread puddings will come out better using a brioche type bread. Well, that's my awesome opinion anyway.

On Monday, February 5, 2018 at 4:59:42 AM UTC-10, Ed Pawlowski wrote:
>
> You will find Portuguese Sweet Bread in parts of New England that have
> large Portuguese populations. About once a year I buy a loaf with
> raisins in it. Goes well with a cup of tea but it is not an everyday
> bread for us.

This rock is so small that any people that come here will have a big influence on us culturally. Without the Portuguese people there would be no Hawaiian ukulele, or Hawaiian bread, or Portuguese sausage. Well, there would still be Portuguese sausage but I wouldn't be able to buy it at McDonalds. We wouldn't have pordagee jokes either.

https://www.youtube.com/watch?v=-un-LUjRX14

"dsi1" wrote in message
...

On Monday, February 5, 2018 at 2:59:04 AM UTC-10, Ophelia wrote:
>
> Thank you That looks really good. I can see that sweeter bread would
> make great French toast, especially with that fruit

As a general rule, most French toast and bread puddings will come out better
using a brioche type bread. Well, that's my awesome opinion anyway.

==

I guess that is my awesome opinion too ... ;p

On 2/5/2018 12:43 PM, dsi1 wrote:
> On Monday, February 5, 2018 at 4:59:42 AM UTC-10, Ed Pawlowski wrote:
>>
>> You will find Portuguese Sweet Bread in parts of New England that have
>> large Portuguese populations. About once a year I buy a loaf with
>> raisins in it. Goes well with a cup of tea but it is not an everyday
>> bread for us.
>
> This rock is so small that any people that come here will have a big influence on us culturally. Without the Portuguese people there would be no Hawaiian ukulele, or Hawaiian bread, or Portuguese sausage. Well, there would still be Portuguese sausage but I wouldn't be able to buy it at McDonalds. We wouldn't have pordagee jokes either.
>
> https://www.youtube.com/watch?v=-un-LUjRX14
>

Wow, another example of bidnits bringing in cheap labor, this time for
sugar cane.

Nothing changes.

But teasing Philipinos for eating black dog - yeah...that was an odd bit
of 'humor'.

On Monday, February 5, 2018 at 10:00:15 AM UTC-10, casa de suspiros wrote:
>
> Wow, another example of bidnits bringing in cheap labor, this time for
> sugar cane.
>
> Nothing changes.
>
> But teasing Philipinos for eating black dog - yeah...that was an odd bit
> of 'humor'.

The Filipinos used to serve dog at parties back in the old days. The younger generation raised in America probably won't do that anymore. I suspect that the old joke of them preferring black dog is based on some fact. I can't say if eating dog is illegal in Hawaii but stealing a dog certainly is. Killing a dog in certain ways is probably illegal too.

http://archives.starbulletin.com/200...s/story09.html

On Mon, 5 Feb 2018 12:34:23 -0800 (PST), dsi1 >
wrote:

>On Monday, February 5, 2018 at 10:00:15 AM UTC-10, casa de suspiros wrote:
>>
>> Wow, another example of bidnits bringing in cheap labor, this time for
>> sugar cane.
>>
>> Nothing changes.
>>
>> But teasing Philipinos for eating black dog - yeah...that was an odd bit
>> of 'humor'.
>
>The Filipinos used to serve dog at parties back in the old days. The younger generation raised in America probably won't do that anymore.

I'm not so sure. Talk to Gary.

On 2/5/2018 1:34 PM, dsi1 wrote:
> On Monday, February 5, 2018 at 10:00:15 AM UTC-10, casa de suspiros wrote:
>>
>> Wow, another example of bidnits bringing in cheap labor, this time for
>> sugar cane.
>>
>> Nothing changes.
>>
>> But teasing Philipinos for eating black dog - yeah...that was an odd bit
>> of 'humor'.
>
> The Filipinos used to serve dog at parties back in the old days.

Cheap protein is not unknown to other cultures as well.

> The younger generation raised in America probably won't do that anymore.

A given, yes.

>I suspect that the old joke of them preferring black dog is based on some fact.

Has to be.

> I can't say if eating dog is illegal in Hawaii but stealing a dog certainly is. Killing a dog in certain ways is probably illegal too.
>
> http://archives.starbulletin.com/200...s/story09.html
>

In this state dogs generally end up kidnapped for pit bull ring fights.

Potbellied piggies fare worse:

http://itsinhumane.org/data/RBertola.html