Hawaii Condominium at Polynesian

Kaanapali Maui Hawaii Condo Polynesian Shores - Condominium Kaanapali Maui Hawaii Condo Polynesian Shores Property Owners Join us VRBO ® is Vacation Rentals by Owner ® Home USA Hawaii Maui Honokowai Edit Vacation Rentals by Owner Listing #27866 Oceanfront Polynesian One Bedroom Condo Location: Honokowai, Maui, Hawaii, USA (Near West Maui Airport; 5 miles to Lahaina) Accommodations: Condominium - 1 Bedroom - 1 Bath - (Sleeps 4) Beautiful Oceanfront Condo - Kaanapali/Honokowai, Maui, HI - Hawaii Condominium at Polynesian Shores Come and see the beauty of Hawaii and experience what the aloha spirit is all about. Enjoy the incredible clear waters of the Pacific, where colorful tropical fish and sea turtles entertain visitors amongst the coral beds. Explore miles of golden sandy beaches, warmed by the Hawaiian sun, bordered by the blue Pacific. Come, feel the warm sand between your toes as you stroll along the shore, splash in the surf, or just sit and watch another beautiful Hawaiian sunset. Your exciting Maui adventure begins when you arrive at my oceanfront Polynesian Shores condominium ideally located on the exclusive West coast of Maui. This comfortably furnished condominium is designed to allow you to experience the beauty of Hawaii in a tropical setting. It comes complete with an ocean view from your own private lanai or from the observation deck at the water's edge. My Polynesian Shores condominium is a few feet from the sparkling, heated, swimming pool. You can enjoy the ocean view from the pool or the private lanai. Come and experience the serenity of the ocean, watch sea turtles play in the water from the deck, barbecue, or watch beautiful sunsets at the water's edge. "Maui is the best" is a well-deserved motto. Sample every kind of water sport imaginable. Behold the Mount Haleakala crater. Drive the road to Hana through the rainforest and swim in tropical pools beneath towering waterfalls. In season, you can watch humpback whales frolic in the ocean right from the observation deck. Visit the historic fishing village of Lahaina. Enjoy fine dining, world-class shopping, exciting nightlife, art galleries, and much more. Living Room - Kaanapali/Honokowai, Maui, HI - Hawaii Condominium at Polynesian Shores Amenities: Phone, Cable TV, VCR, Stereo, CD, Full Kitchen, Microwave, Dishwasher, Refrigerator, Cooking Utensils provided, Linens provided, Beach Towels provided, Washer, Dryer, Pool (shared), Gas Grill (BBQ), No Smoking Activities (on site or nearby): Hiking, Biking, Golf, Tennis, Miniature Golf, Fishing, Shopping, Restaurants, Live Theater, Cinemas, Museums, Sightseeing, Swimming, Snorkeling/Diving, Boating, Sailing, Waterskiing, Surfing, Windsurfing, Parasailing, Jet Skiing, Shelling, Rafting Rates (in US Dollars): Personal Currency Assistant ™ $115/Night plus tax$770/Week plus tax$3,150/Month plus tax$65 Cleaning Fee$200 Refundable Security Deposit (Deposit will be refunded after departure)$100 Cancellation FeeSecurity Deposit and cleaning fee are due within 7 days of booking a reservation.Total due 30 days prior to arrival.Note: Until confirmed, rates are subject to change without notice. Bedroom - Kaanapali/Honokowai, Maui, HI - Hawaii Condominium at Polynesian Shores Links to more information: Click Here to see All My Rental Listings Note: Each property is individually owned or managed. Dates available:  Year Round Before contacting us, please check our calendar for your desired dates. Phone: (520) 299-4600 or (866) 509-4600 Toll Free Please say: "I saw your listing #27866 on VRBO" Home USA Hawaii Maui Honokowai Edit Vacation Rentals by Owner Listing #27866 There have been 19597 visitors to this page since the counter was last reset on January 12, 2004 This listing was first published here on August 27, 2003. Kaanapali Maui Hawaii Condo Polynesian Shores Date last modified - December 16, 2005 VRBO® is Vacation Rentals by Owner® - The largest and most popular vacation rental site. Specializing in BY OWNER vacation rentals, homes, condos, cabins, villas and apartments ALSO privately owned properties offered thru rental agencies and management companies. To report any problems with this site contact webmaster@vrbo.com URL: http://www.vrbo.com/27866 ©1995-2006 by VRBO International LLC - all rights reserved

Hawaiian Food

Traditional Foods The Settlement of Polynesia Part I The Settlement of Polynesia Part II The Spirit of `Ohana and the Polynesian Voyagers Provisions for Micronesian Voyage Provisions for Polynesian Voyages Traditional Foods and Preparation Plants Introduced to Hawaii Hawaii Proverbs Sin at Awarua Story History & Culture Traditional Foods and Their Preparation by Chad Baybayan The land and sea provided the Hawaiian with everything he needed to sustain himself. His diet helped him maintain a healthy, disease-free body. Today, it is our modern diet that produces many of the problems that ails Hawaiians. A dietary reform back to a traditional diet is the cure to some of the Native Hawaiian's health problems. Preserving food was essential to providing nourishment during a voyage. Drying and fermenting were the two techniques used in food preservation. Fresh foods were eaten at the start of the trip. Fishing along the way also supplemented food the voyagers brought with them. The Polynesians had to be excellent horticulturist also if they expected to survive once they got to land. Plants were transported as slips, cuttings, tubers and seedlings. The traditional diet is everything the doctor ordered for a long trip--compact, light, and nutritious. Here is what they brought: Plant Food--'ulu (breadfruit); niu (coconut, meat and drink); uhi (yam); 'uala (sweet potato); mai'a (banana); kalo (taro); kukui (candlenut); ko (sugar cane); hala (pandanus flour, paste) Animal Food--i'a (fish, dried and fresh); pua'a (pig); moa (chicken); 'ilio (dog) Preparing Foods for Voyaging by Paige Kawelo Barber, Moku Froiseth, and June Gutmanis Pepeie'e 'Ulu (Breadfruit and Coconut Cream)--Use the commercial variety of coconut cream or make your own by grating ripe coconut meat. Cover with warm water, let set, then squeeze through fine sieve. Liquid is coconut cream. Thoroughly mash very ripe 'ulu, mix in a great deal of coconut cream, wrap in ti leaves and cook thoroughly. Set oven at 350 degrees, bake until firm. Cool, slice and dry in sun so that a hard oily film forms on the surface. Kukui (Candlenut)--Remove outer husk and roast in barbecue pit over medium coals or in oven at 350 degrees for about one hour. Crack shell, remove nut, mash, add rock salt. Use as a flavoring in raw fish dishes. Oil of the nut serves as light fuel and body oil to prevent sunburn. Ki or Ti--Cut stalk two to four feet long. About the time the stalk starts to sprout new leaf buds, which will take about three months, cut the top of the stalk off. Wrap in green ti leaves and cook. Use the lowest temperature setting on your oven. Cook 24 hours. Dry. Limu (Seaweed)--Clean and wash well, set out to dry. Takes one to two days for drying. Reconstitute with water when ready to eat. Sea water is acceptable. Mai'a (Banana)--Select firm-ripe mai'a with slight green tinge remaining on skin. Peel and slice lengthwise into three or four strips. Arrange on drying rack; turn once a day. Dries between four and fourteen days depending on area; faster drying occurs in Makaha and slower drying in Manoa. Do not be concerned with the change of color of the mai'a during the process of drying. Mai'a is ready when consistency resembles dried apples. Ko (Sugar Cane)--Select mature cane which has not begun to 'sprout;' cut at base and bottom of leafy top. Wrap exposed ends to prevent cane from drying out. Store in cool, dry place. Cut off bark and cut again in stick-like pieces for eating. Niu (Coconut)--Life expectancy of fresh niu is quite good; the entire nut is useful as food, drink, and fuel. The a a niu (coconut cloth) is not used to wrap things. It substitutes for toilet paper; is not as rough when wet. 'Ulu (Breadfruit)--Select 'ulu which has reached the o o (mature) stage of ripeness, picking those still on the tree. 'ulu has reached the o'o stage when white sap appears on skin of fruit, and 'browning' of the skin can be seen. Bake for one-and-a-half hours, or steam for one hour. Let cool. Remove skin and seeds; mash into pulp. Spread on sheet of wax paper; place similar length of wax paper over 'ulu pulp. Using rolling pin or bottle, spread 'ulu out as you would when preparing dough for pie. Remove top wax paper. Place 'ulu on lower wax paper on drying rack; save the other piece of wax paper for later. When surface of 'ulu dries, turn entire sheet of 'ulu onto the first wax paper. Repeat until drying process is complete, turning once a day. 'Ulu assumes a deep reddish brown color when dried; takes four days in hot area to dry completely. Tuck in one end of dried 'ulu, and roll as you would a jelly roll. Wrap in plastic wrap. Hapu'u or ama'uma'u (Ferns)--Cook the butt ends of the fern stalk. Store when cool. The Hawaiians considered ki and hapu'u to be famine foods. When food was scarce, due to drought, these plants were eaten. I'a (Fish)--Immediately after catching, keep the fish cool and under cover. As soon as possible after catching, cut and salt fish for drying. Cut fish on one side of dorsal line through the head, leaving the belly line intact. If fish are large, cut through bones parallel to spinal column, and cut flesh to allow salt to penetrate. Spread open the cut fish, remove gills, viscera, and the coagulated blood along the spinal column and wash the cavity clean. Hawaiians in the past rubbed the exposed flesh on both cut sections with the blood. Slap the cut portion onto the salt which should be evenly distributed over the exposed flesh. The skin section need not be treated in this manner, as it will receive an adequate amount of salt when the fish is stacked in the container. Place the fish in a wide container with the salted portion down and stack in layers as evenly as possible. The fish in each layer should be laid vertically to those on the bottom layer. After all the fish have been salted, place container under cover and allow to stand overnight. The next morning wash salted fish thoroughly and soak in water for one or two hours. During this period the water should be changed two or three times. When salt can barely be tasted, fish is ready for drying. 'Uala (Sweet Potato) and Uhi (Yam)--Rinse and cook, preferably by steaming. Test for readiness by piercing with fork; do not overcook. Let stand to cool, then slice into l / 2 inch pieces; arrange on drying rack, turning once a day. Dries within three to four days. He'e (Octopus)--Keep freshly caught he'e cool and damp. Before drying, remove the ala ala (ink bags) and salt them for drying (usually to be used for other purposes although it is used as a flavoring ingredient when prepared for raw consumption). Pound the he'e thoroughly with approximately two handfuls of salt. Add more salt as it dissolves. Pound in an up-and-down motion, grasping the central or head portion and pounding it on the rest of the body and tentacles. After as much as seven hundred strokes and intermittent washing, the whole he'e becomes tender enough so that the flesh tears easily with a minimum of effort. The process of pounding in salt serves two purposes: (1) removing mucus and (2) tenderizing. After pounding and rinsing off the extraneous matter, hang up the he'e to dry for three or more days. Kalo (Taro)--Wash and cook thoroughly, preferably by boiling. Best to leave skin on while cooking, removing skin as soon as kalo is cooked and cool enough to handle. When dried after pounding, kalo is similar to hard-tack, especially if rolled out into thin layers or sliced. To prepare pa'i'ai, follow the above cooking instructions, wet board and pounder lightly with water. With even strokes, begin mashing kalo while still warm from cooking, producing a doughy mass. Lightly wet board and pounder to prevent sticking. Be careful not to use too much water; the less water the better. Be sure to mash thoroughly so you have a smooth, heavy poi. Fermentation of pa'i'ai acts as a preservative, as it does in regular poi. The process of fermentation is much slower in pa'i'ai.

Hawaiian Food: Luau (

Hawaiian Food - Luau Hawaiian Food Local Recipes Mainland Sources Shop Online Pacific Rim Hawaiian Food Index More Food & Dining Links from the Hawaiian Style Web Directory . The Hawaii Food Bank is a not for profit organization that collects food from the food industry and community, and distributes it to charities feeding those in need. Online donations are accepted at the Hawaii Food Bank Web site. Hawaii School Reports is sponsored by: Quick Facts | People | History | Language | Nature Hawaiian Food: Luau ( L'au ) Related Pages Imu Cooking Luau Party Ideas Luau Recipes We're often asked to recommend the most "authentic" commercial luau in the islands or to suggest which of the foods should be served at a "traditonal" luau. There are no good answers to these questions! If by authentic or traditional, one means what would have been done or served in ancient times, we have to first change the name. The Hawaiian word l'au means young taro tops, and also a dish made with the leaves, cooked with coconut milk and chicken, octopus or squid. This dish was served at celebrations, so it's likely that a visitor, sometime in the 1850s, confused the word for what they were eating with the whole party, and the word stuck. Taro Patch A rose by any name would smell as sweet , and so too is a get together with friends and family, which is the most important thing to remember. Freely sharing what we have and the feeling of community cannot really be bought and sold. Entertainment can be purchased. Food and beverages can be purchased. Friendship and the feeling of belonging and contributing has no retail value! Now that you know that no commercial luau can be either "authentic" or "traditional", we can move on to enjoying the food, the music and dancing, and being with other people. All commercial luau offer this! And this can be incorporated into your backyard barbeque, family picnic, birthday parties or any celebration no matter where you live. If you're looking for a good commercial luau, we recommend that you visit Hawaii Activities and select from the many attractions and activities they make available to order online. If you're planning your own luau-themed party, you'll find more information on these pages: Imu Cooking | Luau Party Ideas | Luau Recipes Home | About Us | Privacy Policy | Sponsors | Ask Aunty Kat! Graphics used on this page courtesy of: ClipsAhoy.com ; WorldAtlas.com 1998-2002 OhanaNet Corporation. All rights reserved.

Hawaiian Barbecue Not logged

-- L&L Hawaiian Barbecue - NYC Restaurant & Menu Guide. Menus, Ratings, Reviews. New York City, NY HOME MY MENUPAGES RESTAURATEURS SUBMIT A MENU BROWSE CHANGE CITY LOGIN -- -- Restaurant Name Search Find-a-Food Search Advanced Search How to Use This Site Now Serving: 4540 New York City (NYC) Restaurant Menus Home >> Midtown South / Chelsea >> L&L Hawaiian Barbecue Not logged in Go To >> My MenuPages Cuisine American (New) (30) American (Traditional) (40) Argentinean (1) Asian (3) Bagels (8) Bar Food (20) Barbecue (10) Belgian (2) Bistro (6) Burgers (10) Cajun & Creole (2) Caribbean (13) Chicken (6) Chinese (44) Coffeehouses (1) Cuban (6) Delis (117) Desserts & Bakeries (7) Dim Sum (1) Diners & Coffee Shops (34) Eastern European (1) Eclectic & International (3) French (14) Greek (2) Hawaiian (1) Health Food (6) Hot Dogs (4) Indian (14) Irish (8) Italian (62) Jamaican (2) Japanese (18) Korean (18) Kosher (10) Latin American (13) Mediterranean (11) Mexican (26) Middle Eastern (10) Moroccan (2) Noodle Shops (8) Other (3) Pan-Asian & Pacific Rim (4) Pizza (79) Sandwiches (159) Seafood (11) Soups (11) South American (2) Southern & Soul (3) Southwestern (3) Spanish (10) Steakhouses (13) Sushi (34) Tapas (8) Thai (12) Turkish (1) Vegetarian (4) Venezuelan (1) Vietnamese (7) Wild Game (6) Wings (5) L&L Hawaiian Barbecue ($) Hawaiian, Barbecue 535 8th Ave, New York 10018 Btwn 36th & 37th St Phone: 212-629-9708 Fax: Menus On Screen Menu Printable Menu(pdf) Add to My MenuPages Email this page Report menu problems -- Report menu problems Menus Not Displaying? More Restaurant Info... User Ratings and Reviews Food Click here to Rate and Review Service Value Atmosphere Posted by Anonymous on 12/21/2005 Perfect Plate Lunch Hawaiian Plate Lunch at its finest. If you have ever been then you would know EXACTLY what to expect - inexpensive, tasty and plentiful portions of Asian inspired dishes. YUM! Posted by Anonymous on 08/17/2005 Ordered Delivery The food was good and the price was great... Posted by ed on 07/06/2005 Just fair Ate at this location july 3. Mediocre at best. This is just a fast food restaurant. Posted by Boy Bunny on 07/05/2005 Paradise Pig Out Don't let the fast food decor fool you--the food is delicious AND cheap! I had the kahlua and lau lau combo--any restaurant that allows you to double up on pork is all right in my book. It was served with rice AND macaroni salad--two carbs instead of just one! Along with the usual ketchup, mustard, and relish, there was a very good Vietnamese hot sauce on the condiment stand. Lest you think I'm totally unhealth conscious, the taro leafs and cabbage that came with the kahlua and lau lau were tender and flavorful. The staff was friendly, helpful, and genuinely concerned about my dining experience. Posted by islander on 06/18/2005 Gotta love it Finally, authentic tasting island style bbq...cheap and does the trick. Having been away from the islands for a while, it's nice to know that I can still get a taste of home here in NYC. BBQ chicken, kalbi and mac salad just as I remember it. I was surprised they even had spam musubi! Read More ... Other Restaurant Info -- www.hawaiianbarbecue.com Map Cross Street Btwn 36th & 37th St General Comments DeliveryTake OutCatering About Us | Contact Us | Advertise with us | Restaurateurs | FAQ's | -- Privacy Policy | Legal Notices 2002-2005 Slick City Media, Inc. All Rights Reserved. MenuPages is a trademark of Slick City Media, Inc. Disclaimer

Hawaiian Barbecue

MeatHenge: Waikiki Hawaiian BBQ - Plate Lunches « Holidays over, Farmer's Market back, Fatted Calf returns! | Main | World's Best BBQ Grills - Denver Colorado » Waikiki Hawaiian BBQ - Plate Lunches Posted by Biggles on January 06, 2005 This semi-new local restaurant, Wailiki Hawaiian BBQ, has sparked easily the most heated discussion amoung our immediate circle of friends & family. Apparently my sister and her husband, Mr. & Mrs. Meathead visited this place a month ago and were served nearly inedible food. The food I received was worth returning to. My co-worker EarAche wasn't impressed with the one in Hercules, the L&L Hawaiian BBQ . Why do these two restaurants have identical menus? Why are there no vegetables? Except for the strands of cabbage under the fried food? I've never been to Hawaii and it took a few days to sort things out. For those of you concerned, it's called Plate Lunch. No matter what the restaurant's name is, it's called Plate Lunch. You expect a scoop of rice or two and a scoop of macky salad. After that it's up to you how it gets filled. Amound the top seller is the Chicken Katsu, a flatted chicken patty that's breaded then deep fried. This was quite tasty and I had absolutely no problem eating it. But remember, if you order the regular meal you're getting enough food for two VERY hungry people. There's a mini version available, I would highly suggest you start there. And I mean it. I'm 6'2" and 215 lbs and the regular was clearly too much, even to stuff myself silly. All for $5.50 (sans the soda). My sister ordered the BBQ Short Ribs and ended up leaving most if not all of it on the table. I can understand that, Beef Short Ribs are a fatty faire and if not cooked really long and really slow can be highly nasty to injest, or not as the case may be. Mr. Meathead ordered the Deep Fried Shrimp Regular meal. Again, not a happy camper and left it all there for the waitress to dispose of. I can understand it, most breaded shrimp meals are small shrimp with some breaded coating that ends up being most of your meal. This is no good, which is why I don't order the breaded deep fried shrimp when I attend these eateries. Just something to take note of for the future, eh? The Loco Moco sounds interesting, I may try it in the future or make it at home. It's a homemade hamburger steak & egg with gravy, interesting. Another possibility might be the Saimin (noodle soup) or one of their breakfasts, Spam with Eggs & Rice. Hey man, don't laugh. The Hawaiians consume the greatest amounts of spam, it can be just fine when done correctly. Do you want to try the Spam Musubi? I dunno. I ordered the Mahi Mahi Plate Lunch today, it was 'okay'. But I wouldn't order it again. Big D says that is just pre-battered fish from a bag. I agree. That was a large Nope. Probably be even a larger something else later on. Big D ordered the Teriyaki Plate Lunch. He says, "It wasn't really bad, it wasn't really good." Okay, I'll buy that. But keep in mind, he's been to Hawaii many times and has homemade teriyaki sauce made special. He knows the full spectrum of how good it can get. As of today the way to go would be either the Chicken Katsu Lunch Plate or the Kalua Pork Lunch Plate (a daily special). The Kalua Pork is a smoked pulled pork meat plate with a light sauce of some kind, almost can't tell it's on there. I'd eat it every day it's so good. No fat or craziness going on, just full on pulled pork that smells as good as it tastes. Kersmakyumbo. To sum it all up, these Hawaiian Plate Lunch eateries can be a mixed bag of goodies. Pay attention to what you're ordering and remember to go home and eat a salad right away. Ask around too, since they are all not of the same franchise you could very well run across a real gem such as Zippy's based in the Hawaiian Islands (Thank you Big D for the tip). Xo Xo Waikiki Hawaiian BBQ 9935 San Pablo Avenue El Cerrito, CA 94530 510-558-6928 or Concord Location 1680 E Willow Pass Road Concord, CA 94520 925-798-8002 Posted by Biggles at January 6, 2005 02:44 PM Comments Happy New Year, Dr B! SoCal has seen a lot of Hawaiian restaurants open up in the last year or 2, too. Spam Musubi is best made fresh, like you see at potlucks, not wrapped in plastic like L&L sells theirs. Only my teenage son (aka "The Bottomless Pit") will order it on occasion for a quick bite. He usually gets the Loco Moco with just rice cuz he doesn't like the mac salad. I usually get the BBQ plate and have the rest to nuke at work the next day. Hubby and I both like the Chicken Katsu or BBQ Chicken at these places. Where do you work that you can fry up some chicken??? I wanna work there! Best I could do at my work was share the calories over the holidays with my cookies, candy and homemade Sweet Chex Mix. Posted by: Aileen at January 7, 2005 10:23 AM Thanks, Happy New Year to yerself. I don't get out much and really pretty much keep to myself. So, it takes me a while to find new restaurants and to see what's been going on around me. Turns out I'm usually a year or two behind. It's something I've learned to deal with over the years. I keep myself busy fying chicken at work! Uh yeah, this is a pretty low-key place to work. Plus I've been here a long long time, nearly 15 years. So, if I want to fry chicken for everyone, they let me. I have electric skillets, toasters and other things here as well. I haven't done much cooking here lately, but I used to make breakfasts for everyone. You know, eggs, toast, bacon and/or ham steak. I also used to have a charcoal fired grill here, took it home though. Boy, having a huge pile of freshly grilled meatses sure is nice to have during the week at lunch. I think I stopped doing it because it isn't really convenient. Cleaning up is tough, plus I have to answer the phone from time to time. The customers just don't understand being put on hold so I can flip the bacon. Biggles Posted by: Dr. Biggles at January 7, 2005 10:57 AM Post a comment Name: Email Address: URL: Remember Me? Yes No Comments: