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GIP you trying too hard....   It's more like, "Brah, us go mek kimchee spam musubi bumbai" and the response would be "Nah, we go now, I stay Hongry" and the reply to that would be "Cha! Inu ka Pia firs, den we go eat you moddas house" followed by "Okole Maluna, Chee Hoo!!"  

A real plate lunch classic is Auntie Marialani's Chicken  

Both look like what grows on my plants. Only way to tell is by taste. The ghost will have a hint of sweet berry-ish flavor a split second before your tongue goes into shock I couldn't taste my reaper because it was INTENSELY painful immediately and lingered way too long for my likes.

  Ahhh I'm rolling in tears right now.....this vid brings back so much memories....good times :rofl: :rofl: :rofl:  

  Too much of what this guy says is true. He is to Hawaii what Larry the Cable Guy is to......ummm........wherever he's from.... :metal:

  Eh, fish and rice on the same plate......She Go.....call it a mini plate and go back for seconds  

  And here I was thinking TB never stepped foot out of Texas but he's talking like he took more than a couple strolls down Kalakaua Blvd.

    One of my favorites called the Kakele plate Lunch. The name, when referring to food basically means a mixture or combination of foods covered in gravy. I can't make it at home anymore without the never-ending lecture about cholesterol and blood pressure so I got this version from a joint...

  Hahahahaha gonna have to make a new thread for that topic. Standby...too sober yet.... :D

  And that's a fact.....wait...but there are no.....awwwww maaaaannnnnn :high: :party:

It it just the picture or is it multi colored popcorn?   I had popcorn from blue ears of corn once, wasn't very blue after popping but interesting nonetheless.

Excellent price on the 30-pack of woozys, I will get my next batch from here. Also love the Hot Sauce Making Kit. You've got some rusty gears turning again on the next big fad at the local farmers market.

Curious, do yo cook your sauces before bottling? If not, that might be why. Having said that, there's nothing wrong with uncooked ferments, take KimChi or SauerKraut for instance. I guess it comes down to taste preference.

My favorite blend of peppers is Orange Habanero and Red Bhut Jolokia. Can substitute the Fatalii for the Bhut and you get a citrusy flavor over a berry-ish from the Bhut.

  This is exactly how long it takes mine....give or take a few    

more detail please.... :drooling:

Trying to edit a video for the Hot Sauce Review before it's too late.......is it?

How many 5 gallon buckets can you drop in there? That's how many plants you can put and still get a decent harvest. You'll need to trim back the parts that grow toward the center of course. Any varieties will work.  

  Roger that TB. Can't expect any relief from current administration, Puerto Rico response proves that. Hilo harbor is already set for receiving the large container ships and prevailing winds blow the other way so if only Oahu is a target we on the Big Island will survive. If the harbors get...