Sent: Saturday, January 10, 2015 2:58 PM
Subject: Oahu's Hawaii Northshore Shrimp Trucks
My name is Nancy and this was my first visit to Hawaii & the island of Oahu in Sept 2014.
We stayed in the North shore area, and my family & I loved it. What a fabulous place!
I could have easily slipped back into island life on North shore. I think we tried almost
every shrimp truck on the North shore. I would love to have a recipe for the garlic shrimp
and also the coconut shrimp. It was truly delicious and the shrimp were larger than king sized.
It was served with a scoop of rice and coleslaw. I had lived in the Virgin Islands in the 1990's,
and I loved it and the slow pace. People take time to talk, visit, be helpful and enjoy life.
If there could be a heaven on earth (temporary:)) The islands are my idea of it. Such beautiful
places, so refreshing, the water sparkling, with shades of blue and aqua, a gentle breeze to see
palm trees swaying, and the lizards enjoying papayas or mangoes along with the birds who came to
peck the fruit on the trees. If you have never been there I would suggest a trip.
Thank you so much for the opportunity to request these recipes. I hope you'll be able to help me and
if not I still thank you for your efforts.
Hawaiian Garlic Shrimp
Hawaiian Style Garlic Shrimp
Hawaiian Coconut Shrimp
Baked Coconut Shrimp
Tastes of Hawaii
Please forward this website to Nancy for me.
Timm in Oregon
Oahu Food Truck Garlic Shrimp Video
Sent: Sunday, January 11, 2015 5:16 PM
Subject: Maple vinegar
Am looking for a "recipe " to make Vinegar out of the end of season maple sap.
Years ago vinegar was made of this in Quebec and probably Vt.
Well, the wording of your request led me to look for some sort of traditional recipe to convert
maple sap to fermented base to vinegar recipe. However, I had no success at all with that search.
I found no mention of it historically or currently. There is a maple vinegar sold in Canada,
which you can buy from Amazon.CA . I did find one mention of Native Americans using vinegar
made from spoiled maple sap to flavor foods. However, there’s a bit of complexity to all of this.
Vinegar is made from twice-fermented sugar. To make vinegar from maple sap or maple syrup, you would
first have to ferment the sap or syrup, using yeast to change the sugar into alcohol and make an
alcohol-containing base(analogous to wine or beer). Then, you would have to put this alcoholic base
through a second fermentation with a different kind or organism in order to turn the alcohol into
vinegar. The Native Americans must have just left maple sap exposed to the outside air so that
airborne natural yeasts got into it and turned the sugar into alcohol, then continued to let it sit
so that other airborne organisms got into it and turned the alcohol into vinegar. They could also
have added a bit of the last batch of vinegar to the new one to provide the organisms.
You could try making some by exposing maple sap to the air, but it’s rather hit-or-miss unless you
add the necessary yeast and organisms yourself. The process can be better controlled and speeded up
by adding brewer’s yeast to the sap in the first step, and then adding unprocessed vinegar with live
microorganisms in it (or some “vinegar mother” – sort of like sourdough “starter”) to the alcoholic
base for the second step. I could not find a specific recipe for doing this, but this is the way
it’s done. I did find some recipes for making maple vinegar, but these recipes call for adding rum
(more alcohol to ferment into vinegar) in the first step, and adding “’live’ vinegar” or “vinegar mother”
(as a source of the microorganisms to then turn the alcohol into vinegar) in the second step.
See the recipes:
Homemade Maple Syrup Vinegar
Making Vinegar at Home
DIY Maple Vinegar
Sent: Tuesday, January 13, 2015 7:47 AM
Subject: Ranch Burger
Hello, I have been looking for the recipe from a place in Rocky Ford
Colorado called "John's Dairy Treet" that made these "ranch burgers" that
were made of loose meat cooked/steamed in pickle juice, etc. They were ever
so tasty and I have tried and tried to duplicate that taste but it's not
ever the same… Plus the way the meat was cooked it crumbled very finely. Not
chunky. (If you can help I would be forever grateful to you)
Sorry, I had no success with this.
I'll post this on my site in case a reader can help.
From the description it may be a variation (of which there were many) of the Maid Rite burgers
that were popular in the Midwest.
If I remember correctly the company started in the mid 1920's. You'll find many unofficial
(copycat) recipes for their burgers on the internet.
Here are a couple of recipes from my files.
Timm in Oregon
Old Fashion Maid Rite Burger
Burger clone not official recipe
1 pound ground beef
1/2 cup onion, diced
2 teaspoons seasoned salt
1 clove garlic, minced
2 tablespoons prepared yellow mustard
4 tablespoons dill pickle juice
Dill pickle chips
Place all of the ingredients in the steamer top of double boiler, cook until the crumbly stage.
Place ice cream scoop size of meat and place on soft hamburger bun, garnish with 2 dill pickle chips.
Loose Meat Burger
1 pound ground beef, 93% lean
1 cup yellow onion, chopped
3 tablespoons brown sugar
1 tablespoon ketchup
2 tablespoons yellow mustard
3 tablespoons dill pickle juice
6 to 8 Hamburger Buns
Dill pickle chips
Whisk together the brown sugar, ketchup and mustard; set aside. Brown the meat with the onion in a nonstick skillet;
do not rinse or drain. Add the pickle juice to the meat, cover, and simmer for about 5 minutes, stirring once.
Remove the lid and add the remaining ingredients; simmer for about 3 minutes while constantly stirring.
Serve on buns, topped with dill pickles.