• The TUGBBS forums are completely free and open to the public and exist as the absolute best place for owners to get help and advice about their timeshares for more than 30 years!

    Join Tens of Thousands of other Owners just like you here to get any and all Timeshare questions answered 24 hours a day!
  • TUG started 30 years ago in October 1993 as a group of regular Timeshare owners just like you!

    Read about our 30th anniversary: Happy 30th Birthday TUG!
  • TUG has a YouTube Channel to produce weekly short informative videos on popular Timeshare topics!

    Free memberships for every 50 subscribers!

    Visit TUG on Youtube!
  • TUG has now saved timeshare owners more than $21,000,000 dollars just by finding us in time to rescind a new Timeshare purchase! A truly incredible milestone!

    Read more here: TUG saves owners more than $21 Million dollars
  • Sign up to get the TUG Newsletter for free!

    60,000+ subscribing owners! A weekly recap of the best Timeshare resort reviews and the most popular topics discussed by owners!
  • Our official "end my sales presentation early" T-shirts are available again! Also come with the option for a free membership extension with purchase to offset the cost!

    All T-shirt options here!
  • A few of the most common links here on the forums for newbies and guests!

Scoop's California trip

ScoopKona

Guest
Joined
May 7, 2008
Messages
5,723
Reaction score
3,309
Points
598
Location
Monkey King Coffee - Captain Cook, Hawaii
Couldn't find prepared horseradish at the store. (Shame, because I like eye-wateringly-hot cocktail sauce.) Captain Toady's actually brings a little heat. So, an acceptable substitute. Shrimp cocktails, champagne and NFL for T-day.

316535131_5941915765860798_5868436116363365279_n.jpg
 

TheHolleys87

TUG Review Crew: Veteran
TUG Member
Joined
May 7, 2015
Messages
2,111
Reaction score
1,541
Points
273
Location
Texas
Resorts Owned
DVC Boardwalk Villas, Kona Coast II
Breakfast!

"A great sardine is better than a mediocre lobster" -- Ferran Adria

View attachment 69117
Those sardines remind me of a wonderful lunch we had on the waterfront in Kavala, Greece. Several different kinds of fish, prepared a little differently each, but amazingly delicious!
 

lynne

TUG Review Crew
TUG Member
Joined
Jun 6, 2005
Messages
1,302
Reaction score
770
Points
473
Location
Kamuela, HI (from Long Island, NY)
Resorts Owned
Pacific Grove Plaza
Couldn't find prepared horseradish at the store. (Shame, because I like eye-wateringly-hot cocktail sauce.) Captain Toady's actually brings a little heat. So, an acceptable substitute. Shrimp cocktails, champagne and NFL for T-day.

View attachment 69118
I always have horseradish root on hand. There is nothing better than fresh grated horseradish. Sometimes you can find it in KTA but I usually bring it back from the mainland.

Glad you found a reliable substitute.
 

magmue

TUG Member
Joined
Nov 26, 2017
Messages
535
Reaction score
393
Points
173
Location
Northwest of Normal
Resorts Owned
HGVC: Kingsland
West 57th
Worldmark
Whale Pointe fractional
Point at Poipu (deed)
Lawai Beach Resort
Kauai Beach Villas
I have an Anova sous vide, and agree about steak. It really removes the fear of ruining an expensive piece of meat by overcooking. My biggest failure was an attempt to do a rare steak for DH in one bag at the same time as salmon for me in an other bag - the salmon got overcooked.

I use my Instant Pot liner for the water bath.

I get bringing steaks/chops to med/rare in sous vide then finishing them with a quick pffft-pffft on a hot grill to impart grill marks

My current approach to the final sear is to heat a cast iron skillet under the broiler for the last 5 - 10” of sous vide time. Take the meat out of the bag, dry it off, and pop it in the skillet with the broiler still on high for 2-3”. Both sides get seared at the same time with minimal grease spatter.
 

ScoopKona

Guest
Joined
May 7, 2008
Messages
5,723
Reaction score
3,309
Points
598
Location
Monkey King Coffee - Captain Cook, Hawaii
My current approach to the final sear is to heat a cast iron skillet under the broiler for the last 5 - 10” of sous vide time. Take the meat out of the bag, dry it off, and pop it in the skillet with the broiler still on high for 2-3”. Both sides get seared at the same time with minimal grease spatter.

A winning strategy. On the mainland, I have an infrared grill that gets hot enough to melt salt. (That's coming with to Hawaii.) So that's my solution for the final sear -- 15 seconds is usually enough.

And I always use the juice in the bag for SOMETHING. If nothing else, a gravy. Hell, eat enough steak; save the juice; and make French onion soup with it.
 

magmue

TUG Member
Joined
Nov 26, 2017
Messages
535
Reaction score
393
Points
173
Location
Northwest of Normal
Resorts Owned
HGVC: Kingsland
West 57th
Worldmark
Whale Pointe fractional
Point at Poipu (deed)
Lawai Beach Resort
Kauai Beach Villas
Ooh, 15 seconds?
I am officially jealous.
 

ScoopKona

Guest
Joined
May 7, 2008
Messages
5,723
Reaction score
3,309
Points
598
Location
Monkey King Coffee - Captain Cook, Hawaii
We have moved to Napa. Probably our 20th week there over the past decade. Here's some baby-back lamb ribs and grilled artichokes with garlic/lemon/olive oil.

317366172_5948645241854517_2465720446762342057_n.jpg
 

ScoopKona

Guest
Joined
May 7, 2008
Messages
5,723
Reaction score
3,309
Points
598
Location
Monkey King Coffee - Captain Cook, Hawaii
Ooh, 15 seconds?
I am officially jealous.

Sounds like the space shuttle blasting off when I fire it up. Infrared searing grills were the one piece of equipment I loved the most when I was working in the casinos. Look for grills made by TEC. Those work. Most of the "infra-red" grills sold at big-box stores are absolute bull-[excrement]. They put glass diffusers over standard grill elements and call it infrared. Real infrared uses ceramic plates with thousands of tiny holes to create a glowing white-hot element that will burn anyone foolish enough to do the "hold your hand over the fire to see how hot it is" thing.
 

cafeirene

TUG Review Crew: Veteran
TUG Member
Joined
Jun 22, 2014
Messages
66
Reaction score
23
Points
118
Location
coastal california
I took @lynne 's suggestion and went to the Pacific Grove farmer's market today (every Monday). Picked up strawberries and outstanding mushrooms. Also went to Pezzini farms (I'll be here often) for artichokes and Brussels sprouts. And my stand-by, Monterey Fish Company for Branzino, scallops, sardines, oysters and squid.
View attachment 68903

Here's the first dish. A little tapas to go with Monday Night Football -- sardines grilled over a wood fire and then drizzled with maître d'hôtel butter
nice start to your stay. assuming you are Highlands Inn. We make Pezzini Farm a stop every trip either to Carmel or on the way home (home resort for us, a little over an hour away). Even tho the kitchen is bijou, it is possible to cook nice meals there with a little planning. Finding a great selection of fresh fish is an extra bonus, must be interesting to have a completely different seafood selection than you get on island! Hope your California stay was good.
 

ScoopKona

Guest
Joined
May 7, 2008
Messages
5,723
Reaction score
3,309
Points
598
Location
Monkey King Coffee - Captain Cook, Hawaii
nice start to your stay. assuming you are Highlands Inn. We make Pezzini Farm a stop every trip either to Carmel or on the way home (home resort for us, a little over an hour away). Even tho the kitchen is bijou, it is possible to cook nice meals there with a little planning. Finding a great selection of fresh fish is an extra bonus, must be interesting to have a completely different seafood selection than you get on island! Hope your California stay was good.

We're in SF now. No kitchen. Just a microwave. But since crab season keeps getting pushed back, it doesn't matter so much. We'll eat in Japantown, on Stockton and North Beach every day.
 
Top