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Cookbook Review: Hurry Up and Wait

Cookbooks aren’t often reviewed here, however, this particular new release, titled Hurry Up and Wait is near and dear to me, as one familiar recipe in the book tells of co-author Joleen Oshiro’s very first foray into Pressure cooking, thanks to The Tasty Island. Yay! More on that in a bit.

As advertised by the clever title, Hurry Up and Wait, produced by the Honolulu Star Advertiser is all about cooking many of Hawaii’s favorite dishes, doing it fast using a pressure cooker, and going low ‘n slow using a slow cooker. Both of which result in satisfying, and for the most part, very easy to prepare meals for the entire family. Cooking the fast way with a pressure cooker is written by co-author Joleen Oshiro, the Honolulu Star Advertiser’s Food Editor, while the low ‘n slow cooker methods are written by co-author Betty Shimabukuro, Honolulu Star Advertiser’s Managing Editor and “By Request” Columnist.

The book starts off explaining and dispelling the myths of using a pressure cooker and slow cooker; two tools of the trade that do the job completely opposite ways of each other, however ultimately yield the same delicious results.

Of which I’m going to give my stern personal opinion right out the gate on this one and vouch for the pressure cooker. Not only because it’s faster (like ridiculously fast), but also because it’s very, very energy efficient. Because the cooking times using a pressure cooker are cut significantly shorter, and the temperature from your burner needed to maintain that short, high temperature cooking time is kept on LOW, you’re looking at up to 50% or more in energy savings compared to conventional methods using a regular pot or oven. On top of that, the shorter cooking time and completely sealed cooking chamber locks in most of the vitamins and minerals in the food that would otherwise be lost when cooked conventionally. So you’re also getting a more nutritious meal.

Pressure cookers really should be on the top of the “Green Earth” list, and I firmly believe EVERY household not just should, but MUST have one.

In fact, upon a discussion with Joleen, she told me if there was one thing she would want if stranded on a deserted island, it would hands-down be a pressure cooker for the very attributes mentioned above.

Not that I’m against slow cookers, as they have their virtues as well, especially if you’re the type who doesn’t like tending to the stove and prefer to just “fire and forget it” until the typical six to eight hours of cooking time are up. All the while not worrying the food will get burnt due to the very low indirect heat a slow cooker affords. Betty says that food also reaches their peak flavor after that long cooking time, however I think we’ll have to do a pressure cooker vs. slow cooker FACE-OFF to see how valid that claim is! Come on Betty and Joleen, bring it on!

In fact, that’s exactly where Hurry Up and Wait begins its recipes, in the first chapter titled Kickoff Cookoff, showcasing the same dish, done both the fast pressure cooker way, and low ‘n slow cooker way.


Hurry Up and Wait: Kickoff Cookoff – Shoyu Chicken the fast way by Joleen Oshiro and the slow way by Betty Shimabukuro.*

Well it’s one thing to READ the recipes, however I want to TASTE how they turn out in the REAL WORLD compared side-to-side. Since I don’t care for chicken all that much, I’ll try the exact same recipes using pork spare ribs. A Shoyu Pork pressure cooker vs. slow cooker cookoff, coming to a Tasty Island post on your computer or smartphone soon!

Other dishes shown how to do back-to-back both fast and slow include Portuguese Bean Soup, Chicken Long Rice and Chicken Adobo.

From there, Hurry Up and Cook goes into your typical cookbook format, broken down by segments of the meal, starting with Soup, then Veggies and Sides. Then main Entrees in sections by types of meat, including chicken, beef, pork, and “Other”, being  seafood, beans, Tofu and vegetarian dishes, concluded of course by Desserts. Each of those chapters having random choices between being either pressure cooked or slow cooked. Some dishes are done both ways, however not all of them.

Earlier I mentioned Joleen Oshiro referencing a recipe from The Tasty Island in this cookbook, which was none other than my successful SECOND attempt at making Kalua Pig in a Pressure Cooker. Of whom I must thank The Tasty Island regular reader KenW, a.k.a. “Ken-San” who was so kind to make a nice referral of my pressure cooked Kalua Pig recipe to Joleen at the time she was compiling resources for the book. Without further ado, read what she writes in the introduction to The Tasty Island pressure cooked Kalua Pig recipe featured in Hurry Up and Wait

Hurry Up and Wait cookbook: Kalua Pig pressure cooker recipe by Joleen Oshiro (adapted from Pomai Souza of The Tasty Island).*

Wow! All I can say is, Joleen-Chan (and Ken-san for making the referral), domo arigato gozaimasu! I’m more than honored to be a part of it! Credit is also given to everyone in the acknowledgments at the beginning of the book, including myself, amongst other local chefs, cooks and Star Advertiser readers who made contributions. WAY cool!

Well, HOT actually, as that pressure cooker achieves such a high cooking temperature, yet retains all the moisture, allowing Kalua Pig to cook in a record-breaking 2 hours, while not burning nor losing any moisture whatsoever. In fact, it’s more juicy if anything. When was the last time you’ve seen someone roast or “imu” Kalua Pig that quickly conventionally? Like, almost IMPOSSIBLE. To view where Joleen referred to in this book on Pressure Cooking Kalua Pig, including photos of the steps and results, see this Tasty Island post.

One important aspect of using either of these cookers that Joleen pointed out, is that you can use them not just as the ONLY way to cook the dish, but as a “step” method. Such as, if you’re going to cook BBQ Ribs, you can tenderize them in a pressure cooker very quickly, then finish them on the BBQ grill for that smokey BBQ taste and seared finish. I’ve done that before with EXCELLENT results.

Here, Betty showcases how you can make these (admittedly) onolicious sounding Spicey Honey Garlic Wings in a slow cooker, finishing them off under the oven broiler for that crispy browned finish….

Hurry Up and Wait cookbook: Spicy Honey Garlic Chicken Wings slow cooker/broiler “step” recipe by Betty Shimabukuro.*

I asked Joleen which pressure cooked dish was her favorite in the book, and the immediate one that came to mind (besides my Kalua Pig.. nah, just kidding lol) was this Korean Galbi Jim recipe, courtesy of Kathleen Freitas…


Hurry Up and Wait cookbook: Galbi Jim (Korean Short Rib and Pear Stew) by Joleen Oshiro (adapted from Kathleen Freitas)*

For pressure cooked dessert, one of her faves is this Sweet Bread Pudding…


Hurry Up and Wait cookbook: Sweet Bread Pudding pressure cooker recipe by Joleen Oshiro.*

Joleen exclaimed if you like Bread Pudding more custard-like, you’ll go CRAZY for this. I’m most definitely gonna’ try making it!

That’s all I can share as far as sample recipes, however, there many more onolicious sounding local recipes applied to the pressure cooker and slow cooker in this wonderful cookbook. Here’s the entire list, c/o Mutual Publishing:

HURRY UP and WAIT

Authors: Betty Shimabukuro and Joleen Oshiro

KICKOFF COOKOFF

Chicken Adobo (fast & slow)
Chicken Long Rice (fast & slow)
Portuguese Bean Soup (fast & slow)
Shoyu Chicken (fast & slow)

THE SOUP POT

Lentil-Vegetable Soup (fast)
Chicken Jasmine Rice Jook (fast)
Soon Doo Bu (fast)
Making Stock (slow)
Creamy Curried Butternut Soup (slow)
Pho Made Easy (slow)
Slow-Cooked Jook (slow)

VEGGIES & SIDES

Taro Cake (fast)
Potstickers (fast)
Okinawan Sweet Potato Salad (fast)
Cauliflower Casserole (fast)
Miso Eggplant (fast)
Tofu-Stuffed Aburage (fast)
Mac-Nut Stuffing (slow)
Sweet Potatoes with Fruit and Mac Nuts (slow)
Thanksgiving Side Dishes (slow)
Slow-Simmered Kabocha (slow)
Steamed Whole Artichokes with Sriracha Sauce (slow)
Szechuan Eggplant with Daikon (slow)
Lemony Broccoli with Ginger Slivers (slow)

CHICKEN

Chicken Lu‘au (fast)
Chicken Papaya (fast)
Chicken Hekka (fast)
Thai Chicken Curry (fast)
Nishime (fast)
Spicy Honey-Garlic Wings (slow)
Chinese Chicken Curry Hot Pot (slow)
Korean-Style Chicken Thighs (slow)
Spicy Miso Chicken (slow)

BEEF

Local Style Curry (fast)
Oxtail Stew (fast)
Galbi Jim (fast)
Oriental Steak (fast)
Kare-Kare Oxtail Stew (slow)
Short-Rib Stew with Sweet Potatoes and Taro (slow)
Chinese-Style Oxtail Stew (slow)
Corned Beef with Kim Chee and Guava (slow)
Hearty Poi Stew (slow; see photo to the right)

PORK

Kalua Pig (fast)
Miso Pork (fast)
Ma Po Tofu (fast)
Portuguese Sausage Chili (fast)
Pulled Pork with Guava Barbecue Sauce (fast)
Stuffed Bittermelon with Black Bean Sauce (fast)
Stuffed Tofu (fast)
Sari Sari (fast)
Black Bean Spare Ribs (fast)
Hoisin-Guava Baby Back Ribs (slow)
Portuguese Sausage, Beans, and Beer (slow)
Stuffed Pork Chop Pasteles (fast)
Sweet-Sour Pig’s Feet  (slow; see photo to the right)
Deconstructed Lau Lau (slow)
Green Tea-Flavored Kalua Pork (slow)
Slow ‘Ono Lu‘au (slow)
Isle-Style Pulled Pork Sandwiches (slow)

OTHER

Asparagus Risotto (fast)
Bean Casserole (fast)
Braised Abalone with Daikon (fast)
Salmon with Vegetables (fast)
Tofu Casserole (fast)
Vegetarian Oden with Black Sesame Drizzle (fast)
Black Sesame Sauce (fast)
Opah with Black Bean Sauce (fast)
Chinese-Style Steamed Fish (slow)
Dashi-Based Cioppino (slow)
Ginger-Lime Salmon Fillets (slow)
Lasagna, Like Magic (slow)
Liliko‘i BBQ Beans (slow; see photo to the right)
Paniolo Chili (slow)
Thai-Style Vegetable Curry with Chickpeas (slow)
Spanish Rice (slow)

DESSERTS & SNACKS

Jasmine Rice Pudding (fast)
Chinese Boiled Peanuts (fast)
Sweet Bread Pudding (fast)
Puto (fast)
Prune Mui (fast)
Easy Zenzai (slow)
Mango Crisp with Mac-Nut Topping (slow)
Chocolate Ensemada Bread Pudding Cake (slow)
Liliko‘i Cheesecake (slow)
Coconut Pudding with Tapioca Pearls (slow; see photo to the right)
Chocolate Mochi Cake (slow)

Released in November 2013, the first printing of Hurry Up and Wait immediately sold out by pre-orders through the Honolulu Star Advertiser, however copies will be for sale at all Longs Drugs stores on Oahu starting December 8, 2013, just in time for Christmas! There it will cost $13.95, which is $2 off the suggested cover price. They will also be available on December 20th by pre-ordering now at MutualPublishing.com at an even better discounted price of just $10 per copy, tax included. Yay! However, to get that price, you must go and pick-up the book yourself at the Mutual Publishing office in Kaimuki when the books arrive. Otherwise, wherever you live, you can order it online at MutualPublishing.com, where with shipping it’s $13 per copy, tax included.

So what are you waiting for? Hurry up and go reserve your copy now at MutualPublishing.com!

What? Hurry Up and Wait, a cookbook by Betty Shimabukuro and Joleen Oshiro
What is the book’s tagline? “Hawaii’s Favorite Recipes for the Pressure Cooker and Slow Cooker”
Who produces and publishes it? The Honolulu Star Advertiser and Mutual Publishing
When was it released? November 2013
Where can I see or buy the book? It will be available for sale at all Oahu Longs Drugs locations starting December 8, 2013. You can also pre-order online at MutualPublishing.com for the second printing, which will be available for pick-up ($10 per copy, tax included) or shipment ($13 per copy, tax included) on December 20, 2013.
Big Shakas (pros): Ono ‘kine local recipes applied to the efficient method of Pressure Cooking and Slow Cooking. Well written, easy-to-follow recipes for the real world home cook. Especially ideal cookbook for busy people. Beautiful photography. Selling out on the first printing due to popular demand (it’s a hit!). Loyal Tasty Island readers who make kind references to this site. Sharing some “Tasty Island love” in the book… yay!
No Shakas (cons): Ideally EVERY recipe would have both a fast and slow version, shown back-to-back, as is done in the first chapter. Selling out on the first printing just before the crucial holiday season (so much for the Black Friday rush).
The Tasty Island Rating: 5 SPAM Musubi – Seriously, the recipes featured throughout the book all sound absolutely ONOLICIOUS, having you want to try every one!

*All images used in this post have been granted permission by Mutual Publishing.

30 thoughts on “Cookbook Review: Hurry Up and Wait

  • November 15, 2013 at 2:02 pm
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    Aloha Pomai,

    I know how Joleen Oshiro got hold of your name for local style recipe pressure cooking.

    Reply
    • November 15, 2013 at 3:01 pm
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      Ken-San,

      I mentioned and thanked you in the post, and again, mahalo! One of the first things I asked Joleen was how she heard of my blog posts on Pressure Cooking, to which she answered “Ken from Waianae”. And there’s only one Ken from Waianae I know who’s into odd cooking gadgets. lol

      You should try making that Spicy Honey Garlic Chicken Wings recipe in your ActiFry. ;-)

      Reply
  • November 15, 2013 at 6:52 pm
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    Sorry I didn’t see it. A big Mahalo for the shout out!

    I sold you down the river to Joleen when I was introducing her to the pressure cooker. LOL

    I sent her over 350 local style pressure cooker recipes from my collection of pressure cooker books.

    I did look at that Spicy Honey Garlic Chicken Wings recipe!

    One thing I did notice using the ActiFry is you don’t need to add 1 tablespoon of oil to deep fry the chicken wings as they have enough natural fat in them to deep fry on their own.

    I’m working on Mexican style tequila lime garlic chicken wings right now in the ActiFry. Did you know they dropped the price from $249.99 to $199.99 for the unit at Bed Bath & Beyond?

    Reply
    • November 15, 2013 at 10:56 pm
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      Ken-San,

      Please take some photos (being you used to own a photo studio yourself) of your Pressure Cooking “endeavors”, using the induction stove burner as the heat source for your Pressure Cooker.

      Mexican style Tequila garlic Chicken Wings? Sounds WAY more complex than Betty’s Spicy Honey Garlic Chicken Wings. Have you ever been to Buffalo Wild Wings? They have quite an eclectic selection of sauces they turn them with. There’s a new one here…

      http://www.yelp.com/biz/buffalo-wild-wings-pearl-city-3

      Reply
  • November 16, 2013 at 2:57 am
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    I use the pressure cooker for to make boiled peanuts. I try using big pot and it took a long time but not with cooker. Carnitas does well in pressure cookery in half the time.

    Reply
  • November 16, 2013 at 4:17 am
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    I’ve been wanting to get a pressure cooker for ages, but it was only for one recipe, so I figured it would be a waste. This post made me think of the other things i could cook with it, so maybe I’ll just have to put it on the to-me-from-me xmas list this year. As for the cookbook, it looks great, but I’m not in the demographic, being on the mainland and all.

    Queensryche. Wow. Haven’t thought of them since Jr High, when I use to go see all the hairband shows. They opened for someone, can’t remember. Ratt maybe? I don’t know.

    Reply
  • November 16, 2013 at 5:10 am
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    @ Kelike – There’s a pressure cooker recipe in this cookbook for Chinese Boiled Peanuts. As you know, the key “ingrediment” to Chinese style Boiled Peanuts is Star Anise. Oddly, now that I look at the instructions in this cookbook, it says to cook it for the same duration in the pressure cooker as other recipes say to do in a conventional pot, including cool down time. I’ll have get to Joleen on this one. I’ve never ever boiled my own peanuts, so wouldn’t know.

    If you’re going to ask me who makes the best boiled peanuts on Oahu, I’ll say hands-down, Alicia’s Market!

    @ h – Well HELLO stranger! Naw, I know, I’ve been quite busy myself. Surprising I’ve actually been able to write new posts here as of lately. Hey, Ken-San reminded me that this year, thanks to an extremely rare convergence, Thanksgiving (Nov. 28) falls during the eight-day Jewish Festival of Lights, a.k.a. Hanukkah. Some are calling it “Hanu-giving.” Others prefer “Thanksgivukkah.”

    http://www.kansascity.com/2013/11/11/4614193/this-year-thanksgiving-hanukkah.html

    Which as the writer of that article poses the question, “Should you make sweet potato pancakes (aka latkes), or just top your traditional potato ones with cranberry sauce instead of applesauce? Or maybe cranapple sauce? If you fry your kosher turkey in oil, will the taste linger miraculously for eight days and nights in your mouth? Will “fowl” language be permitted at the table? (Insert rimshot here using the turkey’s own drumsticks).”

    I personally would be VERY interested in trying sweet potato latkes with a dollop of sour cream and cranberry sauce! Or even better, Li Hing Cranberry Sauce!

    I still have the Manischewitz Matzos crackers and Matzo Ball Soup Mix I bought for last year’s Hanukkah. You might remember I was going to turn the Matzo Ball Soup into the Filipino Chicken Papaya soup version, using green papaya and Malungay leaves, renaming the dish “Matzola”, a combination of Matzo and Tinola.

    I also suggested doing a “Wine and Cheese a week” post, which I’m still game for! And I think the Matzos will be the perfect cracker to use as my cheese “vessel”, if you will.

    So those dishes shall be a high priority on my blogging to-do list in the upcoming weeks.

    Re: Queensryche, this live MTV Unplugged performance of Della Brown, from the same Empire album is one of my favorite performances by them…

    Reply
    • November 16, 2013 at 7:42 am
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      Matzoh is AWESOME with butter, cheese or the delicious combination of butter and EXTRA strong horseradish. But Matzoh isn’t eaten on Hanukkah.

      I have no plans to combine the two holidays (though I prefer the name Thanksgivukkah). My extended family party is on the 7th (I think). Most people I know aren’t combining. But I don’t know, maybe some will make potato pancakes instead of mashed potatoes? I’d never eat sweet potato pancakes!! I’m loyal to my grandmother’s recipe. She made the most delicious potato latkes in the entire world. Never had ANY like hers (except my mother’s, who uses her recipe). I’ve been making Yorkshire pudding/popovers a lot. I’ve been thinking about doing an experiment where I combine the potato pancake recipe with the yorkshire pudding recipe (yorkshire pudding/popovers are fried in a way), to see if I can achieve the same taste without the mess of potato pancakes. If not, at some point, maybe on Christmas or New Years Day, I’ll make my Grandmother’s potato latkes. It’s such a pain so it’s a once a year sort of thing, but boy are they delicious. The recipe is very simple, I’ll give it to you if you want, but you’ll regret it. It’s messy, yet so delicious, you’ll crave it every single day, forever.

      Reply
      • November 16, 2013 at 7:59 am
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        h,

        PLEASE do share your grandma’s AMAZING Latkes recipe! Any dish that I’ll crave every single day, like forever? HOOK ME UP! I remember my former coworker who is Jewish once brought us her homemade Latkes, served the traditional way with apple sauce and sour cream as a topping. It was “latkelicious”!

        Why wouldn’t you eat sweet potato pancakes? Don’t knock it ’til you try it! Sweet potato fries seem to be all the rage nowadays around here, with more and more burger joints adding them as an option to regular potato fries. Two burger joints here that are good at Sweet Potato Fries are The Counter in Kahala and Honolulu Burger Company.

        Glad to hear the Matzos is AWESOME with butter and cheese. Me, butter and cheese are like BFFs. I’ll hit Safeway later today and get some gourmet cheeses and a bottle of Cab’. Our (very nice and modern) Safeway’s cheese selection is quite amazing, as is their wine selection.

        Mmm, Popovers. Good stuff, especially with something rich like Pate, or again, cheese!

        Reply
        • November 16, 2013 at 7:34 pm
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          h,

          I opened the Manischewitz Matzos crackers today, and, being they were purchased last year, not surprisingly they were kinda’ stale, regardless of its “best by December 2014” stamp date on the box. So what I’ll do is throw them in the freezer since I already opened it, and when I get around to it hopefully soon, make Matzo Balls out of it for that “Matzola” (Tinola+Matzo Ball) soup recipe. From scratch vs. packaged for best results.

          Reply
        • November 17, 2013 at 1:36 pm
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          For yorkshire pudding/popovers (basically same thing) turn oven to 425, and wait till it’s really hot (I usually ignore preheating somewhat, but really, wait).
          Mix a cup of eggs, cup of sifted flour, cup of milk. Wisk till smooth. Add salt and pepper to taste. You can add parsley, chives whatever you want, but I usually don’t.) let rest for about 10 mins or so. In the meantime…

          put about a tsp of oil (or lard/beef drippings if you want) into the bottom of each well of a muffin tin, put it into the oven till it’s so hot it’s nearly smoking.

          Pour batter into wells (half full) Quickly, and quickly put in oven. Bake for about 20 mins (it might be puffy and golden brown beforehand.

          you can probably sprinkle shredded cheese on top before cooking if you want.

          My hybrid recipe idea is to puree a LARGE raw potato and onion and add to the mix.

          I’ll get you the latka recipe. I just have to unearth the oil-soaked card. My grandmother’s latkes are thin and lacy around the edges, nothing like you’ve ever tasted before.They are thicker than a crepe, but thin enough that you could roll something in them if you wanted. Mmmm so delicious.

          I wouldn’t eat a sweet potato one in place of what I consider a traditional one, I’d feel like I was deprived. I’d eat a sweet potato latke if it was on a menu as an accompaniment to some dish, not related to Hanukkah. Though keep in mind that I don’t love sweet potatoes unless they are roasted to well toasty (or burnt as some people would say) and seasoned with garlic, pepper, salt and some cayenne. I’m not into baked sweet potatoes with cinnamon or whatever, or yam casserole. Yuck.

          Reply
          • November 17, 2013 at 2:05 pm
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            h,

            Does your granma serve her Latkes with Sour Cream and Apple Sauce, or do only some folks do that? I thought that was FANTASTIC combination. In fact, I should try putting that on some regular fries or hash browns!

            IIRC, the Latkes my excoworker made had grated onions mixed with the shredded potatoes. Delish! Dang, now that’s what I feel like eating!

            Thanks for sharing the Yorkshire Pudding/Popovers recipe. Sounds easy enough, although I will admit, I have “bakephobia”. I dunno, to me there’s something feminine about baking that just doesn’t feel right for me as a guy doing that. Probably because I grew watching my sister bake (which she’s AMAZING at), so I always associated baking with her. The day you see me with an electric hand mixer making a cake, is the day Waikiki snows. lol

          • November 17, 2013 at 5:18 pm
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            Unfortunately, my beloved grandmother hasn’t served latkes, or anything else for that matter, since 1994. At least not in the earthly realm. Latkes with grated potato are just wrong and the flavor can’t compare to blended potato. They’re just hash browns served on a holiday.

            But yes, Dot, my grandma (oh how I loved her so) served latkes with sour cream and applesauce. I only started eating them with applesauce as an adult (after she died). Now I like to put a smaller dollop of apple sauce on top of a big dollop of sour cream.

            Honestly, there is NO WAY to screw up that yorkshire pudding recipe. One cup of each ingredient, that’s it. The key is to make sure the tsp or so of oil and the pan is hot before putting the batter in. That’s it. Honestly, the most inept baker can do it (and I am an inept baker. Flan is my claim to fame, other than that, the baking world just plain eludes me). Follow my recipe, and you will be amazed at the result. You’ll be all “damn, this is like pro type stuff” I PROMISE. No electric mixer needed, just wisk the 3 ingredients (plus salt and pepper to taste, but sometimes I even forget that). That’s it. The hot oil is the key. Honestly, you’ll make them and feel like you deserve an award (though the delicious yorkshire puddings are award enough). Honestly. I’m not the type to say it’s easy when it’s not. Try it and report back.

  • November 16, 2013 at 3:51 pm
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    @Pomai,

    I never have been to a Buffalo Wild Wings.

    The best Buffalo wings I’ve ever tasted were at a non-descript Pub in Norton, Massachusetts next to Wheaton College on RT-123 called Wendell’s Pub: http://www.wendellspub.net/

    Of course a lot of people think my Buffalo wing are mighty fine tasting! I double fry my wings and they come out dry with all the sauce sucked into the wing not sloppy wet like cold tossed wings.

    I use the book; “The New Complete Book Of Chicken Wings” (over 70 recipes) by Joie Warner, ISBN: 0-688-05713-6, Publisher: Hearst Books, $8.00

    It has two recipes for Buffalo wings regular and Ultimate plus 68 other types of chicken wing flavors.

    “Sticky Wings” is like Betty’s recipe except without the garlic and slow cooker.
    2 ½ lb. wings trimmed and separated
    3 tablespoons soy sauce
    2 ½ tablespoons dry sherry
    4 tablespoons honey
    1 teaspoon sambel oelek

    1. place glaze ingredients only in a heavy bottom saucepan large enough to accommodate wings. Stir to mix. 2. Add wings and toss to coat. 3. Bring to boil, reduce heat to a low simmer, simmer covered and cook 10 min stirring occasionally. 4. Remove lid and turn heat to medium. Stir and cook wings 10 min or until wings are nicely glazed and there is no sauce left. 5, Transfer to a platter and serve hot. (serves 2 to 4).

    I’ll make my “Beer braised beef short rib” again for photos with induction stovetop.

    @h,

    Serious Eats has a Thanksgivukkah recipe call “Latke-Crusted Turkey Stuffing Fritters With Liquid Cranberry Core and Turkey Schmaltz Gravy” on line at: http://www.seriouseats.com/2013/11/thanksgivukkah-food-lab-latke-crusted-turkey-stuffing-fritters-liquid-cranberry-center-schmaltz-gravy-thanksgiving-hanukkah-thanksgivukkah-recipe.html

    I’ve got 7 pressure cooker cook books with a total of 1,435 recipes of which about 350 are Hawaii local style recipes and ingredients . There are also 17 web sites I go to for additional pressure cooker recipes.

    Best pressure cooker book is “miss vickie’s big book of pressure cooker recipes” by Vickie Smith; John Wiley & Sons, Inc. Publisher; (400 recipes): ISBN: 978-0-7645-9726-8, $22.95
    This one book will explain everything you need to know about pressure cooking plus she has a web site: http://missvickie.com/

    I like Pomai have been using a tabletop butane gas single burner stovetop to control the pressure cooker heat because you need a fast reacting heat source to use with pressure cookers. I just purchased an induction stovetop to use with the pressure cooker. It has a built-in timer and works great. Once you get up to pressure, lower the heat, set the timer and it will time down and shut off stovetop. Almost a set it and forget it operation!

    Reply
    • November 17, 2013 at 10:51 am
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      Ken-San,

      Regarding that Chicken Wings recipe, what the heck is Sambel Oelek and where do you get it on Oahu? Also, what is your experience on using different kinds of sweeteners in recipes, e.g. Honey vs. Agave vs. brown sugar vs. white sugar vs. cane sugar? A friend of mine once made Teriyaki Chicken Wings using Agave Syrup instead of sugar with the shoyu, and it was KIL-LER!

      Please do take some photos of your Beer Braised Beef on the induction stovetop. I take it that will be made in your pressure cooker.

      Reply
  • November 16, 2013 at 5:19 pm
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    @Pomai,

    I noticed “HURRY UP and WAIT” does not list a recipe for basic 1 ½ cup water for 1 cup white rice in the pressure cooker which takes 3 min high pressure cook and 10 min natural pressure release or 1 ¼ cup water per 1 cup brown rice 20 min high pressure cook and 10 min natural pressure release.

    Well I just perfected the translated recipe method for cooking Chinese Coca- Cola Shoyu Ginger Chicken Wings in my Actifry.

    @Kelike ,

    The recipe I have for boiled peanuts is as follows which is plain Southern American mainland style from “The Pressure Cooker Gourmet” by Victoria Wise; Harvard Common Press Publisher; (225 recipes):

    ½ lb. raw peanuts in the shell
    5 cups water
    1 ½ tablespoon salt

    1. Place all the ingredients in the pressure cooker and stir to dissolve salt. Lock lid and bring to high pressure. Reduce heat to maintain pressure and cook for 50 min. Remove from heat and let sit 15 min to finish cooking. 2. After 15 min manually vent any remaining pressure and drain in a colander. Let sit till cool enough to handle and enjoy warm. 3. Peanut will keep overnight but should be moved and stored in a refrigerator covered for up to 1 week or they will mold.

    Reply
    • November 17, 2013 at 10:54 am
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      Ken-San,

      I asked Jolleen about that, which was indeed surprising, being its full of local recipes, you’d think RICE would be the very basic thing to teach how to cook in them. Can rice be done in a slow cooker? Anyhow, if you look up Miss Vickie’s pressure cooker website, for “PERFECT RICE”, she recommends putting a smaller stainless steel bowl within the pressure cooker, done double-boiler style, so that the rice essentially gets steam-cooked.

      http://missvickie.com/howto/grains/foolproofrice.html

      Reply
  • November 17, 2013 at 4:14 pm
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    Pomai,

    Chef Ming Tsai is a big user of Sambal Oelek. Sambal is a condiment that has a chili-based sauce. Sambals are popular in Indonesia, Malaysia, Singapore, Thailand, the southern Philippines, South Africa and Sri Lanka, as well as in the Netherlands and in Suriname, through Javanese influence.

    Oelek means grinding so sambal oelek (ground chili paste) means ground chilli sambal!

    The great rooster maker of sriracha, Huy Fong, Foods, Inc. of California: http://www.huyfong.com/
    makes sambal oelek which you’ll find in a plastic jar with gold label and green jar top.

    INGREDIENTS: Chili, Salt, Distilled Vinegar, Potassium Sorbate and Sodium Bisulfite as preservatives and Xanthan Gum.

    SUGGESTED USES: Add Ground Fresh Chili Paste to make any food mouth-warmingly spicy. Use it to ‘heat up’ your stir-fry dishes, pizza, eggs, pasta, or anything you desire.

    I purchase mine local in the Waianae Grocery Store and Tamura Super Market. If you know the store normally carries Sriracha or Chili Garlic Sauce then you should find Sambal Oelek as all three are made by Huy Fong, Foods, Inc.

    I’ve got regular white refined sugar, light brown and dark brown sugar, natural cane sugar, honey, Hawaiian white honey and honey my friend back in mainland raises with his bees and Karo light corn syrup.

    I’m not a big sweets eater so I don’t get into which sweetener gives the best flavor. I am just starting to make my own Teriyaki sauce. I haven’t used a recipe that required me to purchase Agave yet.

    Beer Braised Boneless Beef Short Rib is on tonight’s menu for photos with Fagor Pressure cooker and induction single burner stovetop.

    If you look at Laura Pazzaglia’s web site “Hip Pressure Cooking”: http://www.hippressurecooking.com/
    She has both methods (dump into pot or in heat proof bowl on trivet listed: http://www.hippressurecooking.com/easy-pressure-cooker-steamed-rice/

    She also has pressure cooking rice Infographic: http://www.hippressurecooking.com/infographic-pressure-cooking-saves-time-energy-and-vitamins/ she allows to be downloaded for free use as long as you don’t change anything.

    Miss Vickie’s approach to pressure cooking is all American and Laura’s approach is all European. Laura does pasta and soft, medium and hard boiled eggs plus Chinese eggs in the pressure cooker.

    The answer is “YES” you can cook regular white rice in a slow cooker!! It takes 2 ½ hours to 8 hours depending on heat setting to accomplish according to the various recipes. I’ll take the 13 min total in a pressure cooker please!

    Reply
    • November 17, 2013 at 4:37 pm
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      Ken-San,

      2-1/2 to 8 hours to cook white rice in a slow cooker is just ridiculous, I don’t care what other virtues a slow cooker has. How long for Brown Rice in a SLOW Cooker? 48 hours? lol Another WIN for the Pressure Cooker!

      Reply
  • November 17, 2013 at 5:36 pm
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    h,

    I will indeed try your Yorkshire Pudding Recipe, irregardless of my “bakephobia” syndrome. I completely understand the need for both the pan and oven to be preset HOT.

    Here’s the most EXCELLENT Popovers and Chicken Pate from BLT Steak at Trump Tower Waikiki…

    Reply
  • November 17, 2013 at 6:11 pm
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    You’re going to laugh your head off when you try the recipe and learn how easy it is to make those! I thought it was going to be so hard, I don’t bake, not even bread. In fact, I can’t even master bread in a bread machine. But these yorkshire puddings will come out seeming like something so fancy, when its just some oil, a hot oven and a cup of eggs, flour and milk. Whenever I go to my mom’s she asks me to make them for her, so I make them all the time. I can’t wait to try my latke/yorkshire pudding mashup recipe. The basic recipe for the latkes is just blended potatoes, flour, eggs, salt, pepper and water. But like I said, they are a pain to make (think about regular pancakes, how the first few always are throwaways). It’s a constant battle of getting enough water so that they are thin and lacy, but not too thin, and not soo much flour that they are thick. The ideal is thinner than a regular breakfast pancake, with thin, crunchy, lacy edges. The oil can’t be too hot or not hot enough, it’s just so much work. I thought if the hybrid worked, I’d get the same flavor, minus the crunchy, snowflake edges, without all the work (I gave the recipe to a friend, and she made it in a waffle iron, then shallow fried the waffles). But honestly, the taste of those latkes. So amazing.

    On a tangent, when I went to New Zealand, I was in Christchurch while the international street busker festival was going on. They had SO MANY food vendor tables, it was incredible. My favorite was a slavic vendor that sold these potato pancakes (thin and blended, like my grandmother’s), the size of a plate, and it was wrapped around raw cabbage plus slaw, cheese, a squirt of sour cream and a skewer of fried mushrooms ( there was a beef and chicken option for carnivores). It was a fat and calorie bomb, and after eating one, I couldn’t eat for a day, but it was the most delicious “street” food I’ve ever had in my life. I’ve never seen it anywhere again. But that’s New Zealand for you, they have a healthy respect for variety.

    Reply
    • November 17, 2013 at 6:29 pm
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      h,

      Apparently no matter how well you provide your grandma’s surely INCREDIBLE Latkes, somehow I’m thinkin’ I, nor anyone won’t EVER be able to replicate hers exactly as is, and as DELICIOUS as you make it sound. Latkes seems to be essentially the Jewish take on Hash Browns, however its much more deep and spiritual than that, and I totally feel it!

      Regarding your venture at that event at Christchurch, New Zealand, it sounds absolutely AMAZING! I’d so LOVE being there!

      h said, “My favorite was a slavic vendor that sold these potato pancakes (thin and blended, like my grandmother’s), the size of a plate, and it was wrapped around raw cabbage plus slaw, cheese, a squirt of sour cream and a skewer of fried mushrooms ( there was a beef and chicken option for carnivores). It was a fat and calorie bomb, and after eating one, I couldn’t eat for a day, but it was the most delicious “street” food I’ve ever had in my life.”

      Oh. Em. Gee. I SO WANT IN ON THAT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

      Reply
      • November 18, 2013 at 5:08 pm
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        Latkes aren’t a jewish take on hashbrowns. Some people use shredded potato, but the old school way to make them is like an actual pancake, not a shredded potato hashbrown. Those sorts of latkes are nasty and made by super lazy people. That said, there’s also nothing deep or spiritual about the latke. In Israel, In Israel, they celebrate with donuts (specifically jelly donuts). Sephardic jews eat things like Kefte, burmuelos and various other fried treats. Latkes are an Ashkenazi thing, as you can imagine, potato pancakes (knish, pirogi, etc.) are common eastern European treats even in non-jewish homes. Latkes are the most well known because there are more Ashkenazi jews than Sephardic (I’m 50/50). The only traditional Hanukkah food is SOMETHING, ANYTHING fried in oil. Doesn’t matter what. The OIL is the deep, spiritual part, not the thing that gets friend in it.

        Yes, New Zealand was AMAZING. I spent a month there and loved every second of it. It’s such a beautiful country filled with beautiful, kind, wonderful people. And that street food item. Oh, I still dream of it! The food there, in general, is delicious. One funny story, my friend and I were taking an overnight cruise to a remote island in Doubtful Sound, one of the fjords. We were early, so we decided to have a snack. We went into this snack shop and he ordered a cheese burger. Not expecting anything other than, well, a cheese burger. Next thing you know, sitting in front of him is this TOWER. 2 patties, tripple cheese, two fried eggs, a THICK slice of beet root, a THICK, grilled slice of pineapple, lettuce, tomato, pickles, and a ton of mayo. It was as tall as his face was long!!!!!!!!

        Reply
        • November 20, 2013 at 6:24 pm
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          h,

          Thanks for clarifying the difference between hash browns and latkes. I knew I’d get GRILLED for that one! lol

          OK, so the oil is the deep spiritual part. So what kind of oil? Peanut? Vegetable? Lard?

          You lost me on the whole description of different types of Jews, however I do find it fascinating! The whole Jewish culture is fascinating to me!

          Back to the Latkes, you should try the Korean take on that called Pajeon, which uses a rice flour-based “pancake” batter, combined with lots of green onions or chives, vegetables and seafood, dipped in a soy-based sauce. Ono (or however you say “delicious” in Jewish) stuff!


          Pajeon (Korean Seafood Pancake) with soy-based dipping sauce


          Pajeon (Korean Seafood Pancake)

          Reply
        • November 20, 2013 at 6:34 pm
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          h,

          Mahalo for clarifying the difference between hash browns and latkes. I knew I’d get GRILLED for that one! :-P

          OK, so the oil is the deep spiritual part. So what kind of oil? Peanut? Vegetable? Lard?

          You lost me on the whole description of different types of Jews, however I do find it fascinating! The whole Jewish culture is fascinating to me!

          Back to the Latkes, you should try the Korean take on that called Pajeon, which uses a rice flour-based “pancake” batter, combined with lots of green onions or chives, vegetables and seafood, dipped in a soy-based sauce. Ono (or however you say “delicious” in Jewish) stuff!


          Pajeon (Korean Seafood Pancake) with soy-based dipping sauce


          Pajeon (Korean Seafood Pancake)

          Reply
          • November 21, 2013 at 2:52 pm
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            There are many Jewish ethnic groups, here is a wikipedia article about them. Ashkenezi and Sephardi are the most well known. In fact, a majority of the other ethnic groups just sort of roll into the “Sephardi” group for ease of explanation. I say I’m half and half, but I’m actually half Ashkenezi and half sub-category of Sephardi, from North Africa. The different ethnic groups have different languages (not all jews speak yidish!!), different dialects of hebrew, different traditional holiday foods and all sorts of differences. Anyway, the article will explain in depth: https://www.facebook.com/RomeoRoseFanClub/posts/369905233145549.

            The oil can be any kind of oil. It’s just a representation of the oil that allowed the ner tamid, or everlasting light over the torah, to burn for 8 nights after the destruction of the temple. Who knows what kind of oil they used then, but if I had to guess I would say animal fat. Ew.

            Pajeon would work as a hanukkah treat, except for the seafood, which isn’t kosher (most people aren’t kosher, but for some reason they keep holiday food kosher. Crab dip at a family bbq? Why not? Bacon and cheeseburgers? SURE? Bacon, crab or the like on a holiday, nooooo. Hypocrisy is so funny).

            Jewish isn’t a language, and Jews across the diaspora have many languages in which to say delicious. My family just says delicious, lol. I have no clue how to say it in Hebrew. 4 years of hebrew lessons 3x a week and I don’t even know how to say delicious. My parents should get their money back!

    • November 22, 2013 at 9:42 am
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      h,

      Other than for professional use, I stay CLEAR away from FB. It eff’d me up so badly on a personal level more recently than I’d ever imagine, that I want NOTHING to do with it, other than marketing. God, how I LOVE our OT discussions. Seriously! And this time, I started it. ;-)

      I got into this discussion once recently with a few fellahz about Judaism, and why they consider being Jewish a race as well as religion. Interestingly, the Jewish guy got really defensive about the subject. He was so upset that I didn’t “get it”. Well, us Hawaii folks aren’t exposed much to Jewish culture, so that’s all I can say on that. I’m Buddhist as a religion, however my ethnicity is Portuguese, German, English and Hawaiian. Unless you wanna’ call me ‘Hawaiian’ as my religion, I’m fine with that over all of my other ethnic make-up, as that’s pretty much my personality. ;-)

      What’s funny is when people as “what nationality are you?”, properly meaning “what ethnicity are you?” Um, I’m American, and very proud of it!

      Reply
    • November 23, 2013 at 8:38 am
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      h,

      I attended the wedding of my Jewish ex-coworker, which was a first for me, and it was certainly different. The most interesting part when the bride does circles around the groom during the ceremony, then the groom smashes a dinner plate at the end of the ceremony. The groom’s party also did traditional Jewish dancing, all the while carrying and bouncing him around above their heads on his chair. That was a trip! Good thing they didn’t trip! lol The bride is a Kamehameha School girl, so of course she threw in a beautiful Hula dance for her new husband, which almost had me in tears, it was so beautiful. For that one moment, I wished I was him and could feel the love she gave him through that Hula wedding dance, it was so touching.

      As for food, it was catered by Chef Elmer Guzman, formerly the Executive Chef for Sam Choy, now owner of Poke Stop. And the food was AMAZING. Interestingly, there was one table of food for their non-Jewish guests, and another spread of food that was certified “Kosher” for their Jewish guests. Most of the latter being vegetarian dishes. Needless to say, I put on my Yalmulke that was given to all men at the wedding and got food from both lines. lol

      Reply
      • November 24, 2013 at 8:38 pm
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        You don’t have to be Jewsh or Kosher to eat the Kosher food (you also don’t need the Yarmulke to be served kosher food, wearing it is just a sign of respect, It would be rude not to. Like a woman (even a non-muslim) going into a mosque w/o a headscarf.

        Since you like jewish culture and food, here’s a list that’s been going around my mispocheh (or Ohana, in your terms), you might get a kick out of it. My score was 70, but my mom’s cousin, who is way more entrenched in Jewish culture/lifestyle and 30+ years older than me only got a 60. I don’t know how i scored higher. It’s either because of my Ashkenazi/Sephardi/Mizrahi ethnic mix, and she’s just Ashkenazi, or I don’t know. Some of the things I know by different names, maybe that’s why. Anyway, enjoy! http://www.listchallenges.com/jewish-foods?ref=share

        Reply

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