Category Archives: periscope

82 degrees 365 days out of the year… sorta

pexels-photo-110874.jpeg82, 24/7 365…

That has been my motto for the past year. So what has been happening in Hawaii lately?? We have had some mildly depressing weather conditions lately. One day it’s sunny. The next day it’s storming. Then followed by 4 days of overcast skies.

Part of my “success” on social media depends on us having sunny days. But it seems that I have been neglecting my websites motto. “virtual Hawaii daily” – that should have meant RAIN or SHINE. And to my loyal supporters who have been waiting for that “live notification” (that rarely happened)… my apologies.

I have always treasured my supporters that shared their reasons for following me on social media. And they were all heart heavy reasons.

the Resolution:

I will have to remind myself what brought you to me. Me going LIVE… OFTEN. Rain or Shine I will click that red button. Whether it’s taking my drone to the skies, shooting epic waves, cooking real local food or simply just doing a “life scope”… I’ll keep doing it.

Someone out there near or far (mostly far because I’m on an island LOL) needs to experience Hawaii. And I’m the ticket that’s already paid. All it costs is time. As expensive as time is I can carve out a few more hours for you. See you soon… Cheeeeee!

 

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Eating legit Kobe Beef

Last night I had the opportunity to take my wife to Teppanyaki Ginza Onodera. I basically asked Siri for restaurants “in my area”. This was the first place that was recommended.

I will not labor you with all the dramatic elements that led me to this restaurant. However I will say this… it is the only restaurant in the state of Hawaii allowed to serve Japanese Kobe beef. Apparently there are many restaurants that serve Kobe beef, but select few are privileged to serve the Japan version. The executive chef made it clear that the “bloodline” of the Japanese Kobe beef is not shared with American ranchers. (or other purveyors of Kobe beef)

Let just say that every side dish from the fresh array of vegetables to even the crab legs and the final item which was 100 percent kona coffee… was exquisite. One unique item was the hydroponic salad. The ahi sashimi was literally BROKDAMOUT! And the seared Hawaiian snapper! to the Kobe beef tare tare… dude I’m getting hungry writing this.

Enough with the blah blah blah. The Kobe beef was cooked medium. It melted in my mouth. It was sooooooo good. I eat steak every 3 days… and this steak was literally the best i have ever tasted. I’m not one of many words… so please enjoy the pictures and watch my “debrief” on Periscope ( replay is here)

If you plan on eating here keep in mind that the dishes start at 160 a person.

the address should you decide to eat here is: 1726 S. King Street Honolulu, HI 96826

 

 

 

 

When life approaches you…

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With seasons… plant seeds. It’s a basic principle of sowing and reaping. You want a big harvest? Sow lots of seeds in good soil.

For those of you that have been waiting for my “weekly” blog posts… I apologize. Life approached me. I was busy. And I didn’t manage my blog properly. However, moving forward I have gained a second wind! The sole purpose of this post is to share my heart with you on this last day of January. If you have been following me on Periscope you may have seen a slight shift in my broadcasts as of late. Less “fun scenic” scopes to more talking and “life” scopes.

LET ME TELL YOU WHY

Like anything else we have to constantly adapt. Grow. Change. My birth on social media was as if it was injected with anabolic steroids. Livestreaming definitely opened  MASSIVE DOORS for us. From corporate sponsors to “mailbox money” it all started with Periscope. So now that we have this community what do we do with it? This past week God impressed upon my heart to go ahead and start that “shift” that I’ve been talking about.

There are so many people who I meet on a daily basis, and it humbles me every time. The fact that there are thousands of people willing to connect with me on a weekly basis… it makes me conscious of every minute I spend with them. I cannot afford to take your time without giving you something of value in return. Yes the scenic broadcasts are amazing. I love sharing my kitchen with you. But its time.

TIME FOR WHAT?

Last year we received hundreds of emails and messages asking for prayer. People were hurting. Sick. Loved ones lost. My passion is to share my heart with you this year… But more importantly… who its tethered to. To  an amazing God who has loved me unconditionally by sending His Son to take my place for something I can never repay.

Stay tuned…

Cream Cheese Thingy Dessert

 

I really cannot stress enough that I am not a chef. I am just a simple guy from Hawaii that loves to share my life with you…and that includes cooking.

[if you rather watch the “live cooking show’ watch my replay —> here ]

What was it?

croissant rolls [store-bought kind]

1 cup sugar

1 block cream cheese [13oz i think lol]

1/2 cup sugar

tsp vanilla

apples [apple pie filling is easiest]

sugar and cinnamon [pre-mixed]

What I did

I mixed the cream cheese, vanilla and sugar until creamy smooth.

Next, I rolled out the dough [make sure there is enough flour spread out so it doesn’t stick]

After dough was flattened out I placed the apples and cream cheese in the center of the croissant dough [usually the pre-cuts are triangles]

I then sprinkled the sugar/cinnamon mix. After that I folded the dough over creating a nice “dumpling” look. LOL. To make sure that the filling stay inside I used a fork to “pinch” the dough tight. [watch video]

I then baked them in the oven at 375 degrees for 12-14 min [make sure to use parchment paper so the bottom doesn’t burn]

the VERDICT

“DA buggahs was ono!” I’m not comfortable with baking simply because it requires measuring things out. I am the type of cook that likes to just chop stuff and throw it in a pan. I must say that I am slightly proud that it tasted good. Now all I need to do is work on my presentation! MAHALO for reading this… and please watch the VIDEO if this blog confused you LOL

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Cooking Chicken Bok Bok

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The Dish

Chicken BOK BOK. Thats the name I chose and I am running with it. This post is for all the people who watch me on Periscope. If you’re reading this you need to watch my live broadcast to get the full effect of my kamikaze style cooking. The dish is simply chicken thighs (de-boned) with a bunch of ingredients that don’t sound right at first… But you need to try it. Just once. LOL here’s the ingredients:

1lb chicken (thighs), slice of ginger, 1/2 onion, Hawaiian salt, fresh cracked pepper, 2 oz. Elephant ear(chinese fungus… yes!) 1 oz. Shiitake mushroom, 2 stalks celery, 1 small carrot, wax beans( 1 handful) Lee Kum Kee sauce (black bean and garlic) Braggs liquid aminos (soy sauce alternative) 1 cup water, avocado oil and 3 tsp corn starch.

What I did

I cooked it. LOL. seriously… I sliced everything up into small pieces. (watch your fingertips) first I sautéed the onions and ginger. Next the chicken went in. I’ll say this now: I season with salt and pepper every time I add ingredients into the pan. I added a tsp of the Black Bean Garlic sauce. Once the chicken was cooked I put it in a separate dish.

Fry carrots, celery and wax beans in 1 tsp oil. season. Add tsp of Black Bean garlic sauce. Add Elephant ear and shiitake. Stir. Add 1 cup water (300-500 ml for you METRIC system folks) Cover for 5 minutes.

TASTE TEST… I think it goes without saying to TASTE your food along the way. If you forgot now’s your last chance. Add liquid aminos (or soy sauce) if you need more salt/flavor.  At this point mix water with your corn starch. Stir your corn starch into pan on slight boil. Carefully fold in until all liquid is gravy like. Turn off heat.

The VERDICT

“Da buggah was brokdamout” … or delicious in english. Here in Hawaii we eat everything with RICE… so slap dis buggah over some rice!  What does it taste like? Predominantly Chinese. A little Japanese (with the Shiitake)… and it’s savory not sweet.

DISCLAIMER 

I am not a chef. I’m just a Hawaiian that loves to eat. I love to cook for myself and my family. A man who can’t cook is at a disadvantage. I always like having the upper hand. And I think my wife is okay with me taking some of the responsibility of cooking.

If you missed the link earlier… watch it here on —-> PERISCOPE

MAHALO FOR READING…  I really hate typing. But I love sharing… Cheeeee!

Surviving a Tsunami: my Dads story

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May 23, 1960- my dad survived a Tsunami in Hawaii. Sixty-one people died that day. A 9.5 magnitude earthquake had killed thousands in Chile the day prior. The 35ft surge damaged more than 500 homes and caused over $75 million in damages in Hilo(my birthplace). The Tsunami continued on to Japan and the Philipines killing over 160 more people.

The Calling on His Life:

Fast forward to today… My dad still has dreams about it. 1am in the morning. The water filling up his house. My grandpa saving his life by throwing him on a table. Who would have thought that my dad would later become an amazing mentor to thousands? Or become an amazing husband of 45 years? He also is an amazing father of 2 sons(me included lol) and currently has 4 grandchildren(mine lol). He plays the ukulele, drums, sings, types 100 wpm and rides his bike 5 miles a day to name a few things.

I have to say the greatest gift he gave me is his love and wisdom. He taught me what it is to be a man. A husband. A Father. I am so honored to call him DAD.

I would love for you to watch his “interview” on Periscope here. He also authored a book called Funny Little Fingers available on Amazon.

Sorry this blog post is sooooo short. I am tired of typing already!!! Just watch the interview and buy his book LOL! Mahalo nui!

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Cooking with Me

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THE PREMISE

I’m not a chef. I love to eat. That’s enough motivation to make me want to become a better cook. That alongside with having four kids motivates me to get out of my comfort zones… at least when it comes to cooking.

THE DISH

Habanero Chicken Curry. That’s the name of the dish. The first time that I’ve ever made Thai style curry. I’ve eaten tons of restaurant versions. But tonight, I decided I’ll give it a shot.

THE INGREDIENTS

16 ounces chicken, 2 garlic cloves, salt, pepper, 3 kaffir lime leaves, ginger, carrots, bell peppers, 1 potato, 1 can coconut milk, red boat fish sauce and Habanero peppers.

MY THOUGHTS

After combining all the ingredients and tasting for the first time… I was blown away. Not because I didn’t believe that I could do it… But the flavors that came out from those simple ingredients. I will definitely be doing another dish this week! I am most likely going to use shrimp on my next one 🙂

Please watch my video on Periscope if you want to see how I made it. ENJOY!

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