Polynesian Cultural Center Luau: How to Cook a Pig in an Imu
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When I was in Hawaii, my wife and I were invited to go to the Polynesian Cultural Center to attend the center and to learn about how to cook a pig in an imu - a traditional style of underground oven cooking used in many parts of Polynesia. The Polynesian Cultural Center is an cultural park located on the north shore of the island of Oahu, Hawaii, that shows and preserves the cultures of the major island of Polynesia. They represent Hawaii, Fiji, Samoa, Tonga, Tahiti, and New Zealand.
For each of the island nations, they’ve set up a traditional style village and displays about lifestyle, tradition, and food, of each island. When you enter the center, you can walk around to the different villages, and then go to see a series of different shows and cultural performances at each of the island villages. But along with touring the center and learning more about the islands of Polynesia, another draw to the Polynesian Cultural Center is the luau, which is a big Hawaiian feast. What I was most interested in learning about was the imu, a traditional Hawaiians style underground hot rock oven used to cook. In Hawaii it’s called an imu, but they have very similar forms of cooking throughout Polynesia that have a different name, but almost the same style of cooking.
In order to cook using a Hawaiian imu, they first started with a pile of river rocks. The rocks were sitting on a bed of hard ironwood. The wood was burned, and the rocks sitting on top, were heated in the hot flaming wood for about 2 - 3 hours. During this time, we walked around the Polynesian Cultural Center and just enjoyed the beautiful nature and manicured gardens. After the rocks for the imu were heated, they removed all the burning wood - the wood was used only to heat the rocks - and spread out the rocks. David, who was teaching me about how to set up an imu, explained that the one we were using was sort of a Samoan style, because it was mostly above ground, as opposed to being dug into the ground too deep.
After the hot rocks were spread out, they then added a layer of banana stalk to the top of the hot rocks, then on went an entire pig - it was a small pig, but a tasty pig. I could immediately hear the hiss of the meat sizzling on the hot rocks. After the pig, then on went about 20 layers of banana leaves, which were stacked on top of the pig in an effort to keep all the steam and smoke in and cook the pig. An imu is a slow method of cooking, and so after the imu was prepared, it took about 5 hours to cook, and during that time again, we walked around the center and enjoyed the cultural displays and performances. In the late afternoon, when it was time for the official Polynesian Cultural Center luau, we had access to the stage and were there to see them take the pig out of the imu. The pig cooked in an underground Hawaiian oven, after being cooked, is called kalua pig and is one of the most famous Hawaiian food.
The rest of the food at the Polynesian Cultural Center was alright, but nothing compared to the pig cooked in the imu. I was lucky enough to get the pig cheek, which was incredibly flavorful, juicy and fatty. The other parts of the meat were fall apart tender and had a wonderful smoky flavor.
*During the making of this video, I received the food and entrance to the Polynesian Cultural Center for free, but I did not get paid to make this video or write this blog posts. The video and all thoughts are my own.
Polynesian Cultural Center:
Music in this video courtesy of Audio Network
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This Rare Cheese Is Infested With Live Maggots
“Casu marzu” literally means “rotten cheese,” but in Sardinia, it’s a glory to behold. What starts off as a regular wheel of pecorino is then visited by cheese flies that lay their eggs inside, giving the formaggio its signature zing. But, with a nickname like “the world’s most dangerous cheese,” you can be sure that along with the cheese comes some risky business. Still, a handful of artisans continue to produce the traditional cheese, cementing its status in Sardinian culture.
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Medieval Christmas Feasts - The Boar's Head
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MEDIEVAL HIPPOCRAS based on the 1393 French recipe from Le Ménagier de Paris
2 teaspoons Cinnamon
1 1/2 teaspoons Ginger
1 teaspoon Grains of Paradise -
1 teaspoon Nutmeg
1 teaspoon Galingale -
1/2 cup White Sugar
1 bottle Red or White wine
Whisk the sugar into the wine until dissolved. Mix the spices spices, well ground, into the wine (or put them in a coffee filter floating in the wine if you don't have a good cloth for straining). Let the spices stand in the wine for at least 3 hours (preferably overnight), then strain the wine through fine cheesecloth or muslin until the wine is as clear as you can get. This wine is best served after a day or two.
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Der berühmte Snack, der die Welt verrückt macht! Kein Ofen, Schweinshaxen!
Der berühmte Snack, der die ganze Welt verrückt macht! Kein Ofen, Schweinshaxe Vorspeise!
Kochen Sie einfach die Schweinshaxen und kochen Sie sie in einem Topf und Sie werden das Ergebnis lieben. Gekochte Schweinshaxe ist ein traditionelles deutsches Gericht. Es wird das Hauptgericht auf Ihrem Tisch, denn das Rezept ist sehr lecker und authentisch, Fleischliebhaber werden nicht vorbeikommen, ohne es zu probieren. Kochen Sie mit Freude! Mit Genuss essen!
Kochrezept und Zutaten:
2 Schweinshaxen.
Mit Wasser füllen.
Schaum entfernen.
1 EL Salz.
1 Karotte.
2 Zwiebel
Zugedeckt bei schwacher Hitze 3,5 Stunden garen.
Nach 2,5 Stunden schwarzen Pfeffer hinzufügen.
1 weitere Stunde kochen.
Lorbeerblatt 15 Minuten vor Ende der Garzeit zugeben.
800 g Kartoffeln kochen.
250 g Champignons.
Sonnenblumenöl.
100 g Speck.
1 Zwiebel
1-2 Knoblauchzehen.
Salz und schwarzer Pfeffer nach Geschmack.
Kochen bis weich.
Mach das Feuer aus
1 TL Senf.
80 ml Salzlake aus eingelegten Gurken.
Gekochte Kartoffeln schneiden.
3 eingelegte Gurken
Ein wenig Frühlingszwiebel.
Knochen vom Fleisch entfernen.
Sprich mir nach.
Fügen Sie etwas Petersilie hinzu.
2 Knoblauchzehen hacken.
150 g sonnengetrocknete Tomaten dazugeben.
Salz und schwarzer Pfeffer nach Geschmack.
150 ml Brühe zugeben.
gut mischen
Fest in Frischhaltefolie wickeln.
Mit Dill bestreuen.
Über Nacht in den Kühlschrank stellen.
Unser schmackhaftes Fleisch ist fertig.
Es hat ein wunderbares Aroma.
Ich empfehle Ihnen, dies zu versuchen.
Abonnieren und kommentieren.
Mögen und teilen.
Guten Appetit! Danke!
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Cochon De Lait Festival | A Taste of Louisiana with Chef John Folse & Company (1996)
Roasted pig is the featured delicacy when Chef Folse journeys to the Cochon de Lait in Mansura. John also cooks a white bean and tasso soup. Hearthmaster and food historian Paul Kiene joins him to prepare hog's head cheese without the head.
In this episode from the “Fairs & Festivals of Louisiana” series of “A Taste of Louisiana” from December 7, 1996, Chef John Folse visits the Cochon de Lait Festival in Mansura. He prepares a Fire-Roasted Pig in the outdoor kitchen at White Oak Plantation. In the indoor kitchen, he cooks White Bean & Tasso Soup. He also prepares Hog’s Head Cheese and talks about open-hearth cooking and antique kitchen appliances with Paul Kiene, a food historian and “hearth master” from Orange Grove Plantation.