I had the privilege of being in Mr. Hoes hawaiian studies class a semester ago at WCC. He is such a great teacher, so much aloha and so much knowledge. We had students from different parts of the world along with us who grew up here. He explained things in such vibrant and exciting way where no matter where you came from, you understood as if you lived here your whole life. Mahalo nui Liko!
@CookingHawaiianStyleTV
4 жыл бұрын
Thanks for sharing and we appreciate you watching our show.
@JohnS-gf4sz
2 жыл бұрын
Loved listening to this braddah's manao on kalo
@christinaalameda6206
Жыл бұрын
Thank You Everything so Ono🤗⚘🌿
@stephenwong6838
2 жыл бұрын
Ono looking - Mmmmmm
@shirleykobayashi9193
2 жыл бұрын
Waiahole. Yeh man
@emilyrobinson6080
2 жыл бұрын
here in Appalachia we have Braken ferns, which look just like that fern but skinnier, and are a very tasty vegetable if eaten in moderation (theres a lot of vitamin A and some compounds that can be harmful in high amounts) and make a delicious ingredient for salads or as pickles. Then couple that in with some nice greens and starchy roots it reminds me a lot of turnip greens with fatty pork, and roasted sweet potato. Its funny how its two very different meals from two very different places but put them next to each other you could almost imagine coming from neighboring kitchens.
@samsonmaximus2951
3 жыл бұрын
I know the old folks would say "just eat" or "niele." When Hawaiians eat and no make noise, the food is ono.
@ruthjob9561
3 жыл бұрын
Do you have to cook the taro first?
@CookingHawaiianStyleTV
3 жыл бұрын
For the complete recipe go to cookinghawaiianstyle.com
@brennanellis5367
3 жыл бұрын
Absolutely
@guirgregorio
2 жыл бұрын
To make the poi, is the yam boiled with the skin on?
@rubencarrillo1969
2 жыл бұрын
The Taro root is boiled or steamed/pressure cooked with the skin on, then peeled and pounded to make the poi
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