Tonight's dinner was really nothing to write about. I split a butterfly pork chop with Christina, cooked up in the Foreman grill (handy) and served with Stove Top stuffing (yeah, I was lazy tonight). I had some broccoli steaming in the Black & Decker steamer, but it came out looking a little too brown to consume. I think it was freezer burned. I'll try again and see if I can't make enjoyable broccoli from its frozen form, since it is one of the few veggies I'll eat. (I didn't ask for this curse -- my vegetable revulsion actually makes life difficult in a number of ways. But more on that in future installments.)
Since there are always two chops in those little styrofoam packages from Publix (one of the grocery chains here), I put the other one in a zip-top bag to marinate in some Huli-Huli sauce. I have been holding on to a few bottles of the stuff for some time now, but I need to use them before they go bad. Yes, I think eventually even soy sauce mixed with ginger, sugar, and other spices will turn. When I opened one of the bottles I had left, I thought it might have turned already, but a quick taste confirmed that it just has a strong bouquet. Potent stuff!
Huli-huli sauce (literally island-speak for "turn, turn," is an institution on the Hawaiian islands. It's similar to teriyaki sauce, but it has a very distinctive flavor and an interesting kick that you won't find in regular teriyaki. The sauce is used to marinate whole chickens, which are then cooked on a rotisserie over a fire -- hence the "turn, turn." The chickens are often made and sold as fund raisers for schools and the like, but you can buy the sauce in bottles at any grocery store on the islands. Christina and I became enamored of it while we were living there, and a local friend introduced us to huli-beer wings. (But that's another entry.) You can buy the sauce online ($6.50 a bottle is kind of a rip, since it goes for $3 at the grocery, but what can you do?), but we usually have friends and coworkers pick it up for us when they go to visit. We give them the insider info on what to see on Oahu, and ask that they bring back a couple of bottles as payment.
Guess I'll do that chop on the George grill tomorrow night with some rice. Another boring entry in the diary, but I don't seem to have any trouble coming up with things to write about, do I?
Since there are always two chops in those little styrofoam packages from Publix (one of the grocery chains here), I put the other one in a zip-top bag to marinate in some Huli-Huli sauce. I have been holding on to a few bottles of the stuff for some time now, but I need to use them before they go bad. Yes, I think eventually even soy sauce mixed with ginger, sugar, and other spices will turn. When I opened one of the bottles I had left, I thought it might have turned already, but a quick taste confirmed that it just has a strong bouquet. Potent stuff!
Huli-huli sauce (literally island-speak for "turn, turn," is an institution on the Hawaiian islands. It's similar to teriyaki sauce, but it has a very distinctive flavor and an interesting kick that you won't find in regular teriyaki. The sauce is used to marinate whole chickens, which are then cooked on a rotisserie over a fire -- hence the "turn, turn." The chickens are often made and sold as fund raisers for schools and the like, but you can buy the sauce in bottles at any grocery store on the islands. Christina and I became enamored of it while we were living there, and a local friend introduced us to huli-beer wings. (But that's another entry.) You can buy the sauce online ($6.50 a bottle is kind of a rip, since it goes for $3 at the grocery, but what can you do?), but we usually have friends and coworkers pick it up for us when they go to visit. We give them the insider info on what to see on Oahu, and ask that they bring back a couple of bottles as payment.
Guess I'll do that chop on the George grill tomorrow night with some rice. Another boring entry in the diary, but I don't seem to have any trouble coming up with things to write about, do I?
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