It'S Easier Briefing The Four-Star... - This Colorado Trio Blog at Allrecipes.com - 218733

This Colorado Trio

It's easier briefing the four-star... 
 
Jan. 22, 2011 6:44 am 
Updated: Mar. 13, 2012 2:37 pm
Here I sit, an early Saturday morning, following one of those "best of" life experiences.  Was visited yesterday by Allrecipes.tv What's Cooking host, Michael Ketchum, and his cameraman/creative director, David, to be featured as a home cook in one of their upcoming webisodes.  They arrived at 0857...yes, I know the exact time because we were watching for them out the kitchen bay window...and a day full of filming began.  My little entourage (the kids, my Mom, and my AF wingman, Dan) introduced the two of them to Colorado Springs - we visited the United States Air Force Academy (took a look at that amazing 17-spired iconic landmark - the Cadet Chapel) and the awe-inspiring Garden of the Gods.  We then returned home to make one of my most favorite recipes, Okinawa Shoyu Pork, also ethnically known on the 70-mile long island of Okinawa (3hrs south of Japan, flight-time) as 'Rafute'.  We made rice on the stovetop vice via a rice cooker, and slow-cooked the sweet soy-sauce-glazed "san-mai niku", or 3-layered pork meat, for a traditional and very authentic Okinawan meal. 

Michael and David coaxed family stories from us -- I grew up on Okinawa, leaving at the age of 18, and it was fun being able to share how this recipe has been passed down for generations.  I remember cooking this with my own grandmother, in her Okinawan home with the sliding wooden doors that made for an open-air house.  And now, my children make this dish with me, complete with the stories of what food preparation was like growing up in the middle of the Pacific Ocean.

Kudos to Michael and David, who, with their easy-going personalities, helped us (me, in particular) feel comfortable and at ease.  We took multiple takes in 30-degree temps (lower w/wind chill), and they took no notice of my on-camera jitters, easily moving me into second and third tries.  Favorite quote from my daughter, "Don't worry, Mom, you've prepared so much for this that even if your mind forgets what to say, your lips have muscle memory..."  Uhhh....RIGHT. 

Thank you, Allrecipes, for a fantastic day, an awesome experience for my family, and the opportunity to bring a little bit of Okinawa to internet foodies!!  And, as for the blog title...I'm here to tell you that yes, indeed, it is easier to brief the four-star I work for than it is to appear on camera and be captured for posterity (sorry, General).  The khaki Allrecipes apron is neatly pressed and hangs with equal honor in the closet next to my Monday morning Air Force Blues. 

http://allrecipes.com/PersonalRecipe/62591233/Okinawa-Shoyu-Pork/Detail.aspx<
 
Comments
Jan. 22, 2011 2:51 pm
Your avatar is really unique. Love it. Congrats on your honor.
 
Jan. 22, 2011 5:17 pm
Thanks very much!
 
Jan. 22, 2011 8:30 pm
Wow now that was a nice read and I love these little webisodes that AR films around the country. I look forward to yours and the food of Okinawa in particular. How does it differ from other Japanese food?
 
Jan. 23, 2011 5:42 am
Diana, I'm pretty new to AR and haven't seen these films. Where are they? I love Japanese food and have recently done some Kaki Fry. Thanks (or should I say Domo arigato gozaimashita)?
 
Jan. 23, 2011 3:20 pm
Hey Diana - we had a great time too when Michael & David came to visit us last summer. Welcome to the club.
 
zoomie 
Jan. 23, 2011 7:17 pm
Di, you did a fantastic job! Thanks for inviting me along for the ride. Wow there was so much interesting information that you mention and more you didn't even have time for. Even after living on Okinawa for two years, you really pulled out some fascinating tidbits of information. For instance, why you cut up meat into small portions while preparing it. Looking back it is pretty obvious, but something I never thought of. Also, never knew that about number 4. Can't wait to see it on the net, but please keep adding all those interesting facts.
 
Jan. 23, 2011 8:21 pm
Zoomie, thanks a million - it was great having that moral support! I know, there was SO much more I wanted to say...decided I'm going to have to blog it all, I guess. :) Avon - gosh, not even sure where to start w/the differences between Japanese and Okinawan foods...perhaps the biggest distinction is the use of pork as a very central part of the Okinawan diet - thanks for the idea, and I'll get into this more w/future blogs. Marvel's Kitchen - check out www.allrecipes.tv and click on the link for "What's Cooking"...you will love them! Doug, thanks for the welcome to the club...feeling pretty honored!! ;)
 
Chuck 
Aug. 20, 2011 8:33 pm
Do you have a recipe for Okinawan Pork Okazu by any chance?
 
Tommy 
Dec. 19, 2011 7:50 pm
A.K.A. Sah-tah-joh-yuh! A joke You or Your Mother will understand. Uhn-joh, Chu~wee, Sah-nee, Tai-sah, Yahn-nah?!
 
Mar. 13, 2012 2:37 pm
Well, it's been over a year and visiting you and your family, and cooking in your kitchen, was one of the highlights to the series! I like liked it!
 
 
 
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Diana71

Member Since
Mar. 2006

Cooking Level
Intermediate

Cooking Interests
Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Kids, Quick & Easy, Gourmet

Hobbies
Scrapbooking, Quilting, Sewing, Gardening, Hiking/Camping, Camping, Walking, Fishing, Photography, Reading Books, Charity Work

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About Me
First and foremost, I wholeheartedly believe healthy eating starts with raw ingredients! I have three teenagers - my own two children, and a foreign exchange student from Japan who is living with us for this school year. The heart of our home is the dinner table...I involve the kids in planning weekly meals, grocery shopping, and cooking. The kids all love to cook and are filling their own personal recipe books with tried and true favorites and building their own culinary repertoire! We have traveled the world with the military, and love trying all types of new foods.
My favorite things to cook
I love to make tapas and appetizers -- small dishes are fantastic because they are easy to prepare and make for fun party food, especially during football season. I also enjoy cooking Asian foods (particularly Japanese and Thai), fish (mostly salmon), soups and pastas. I'm venturing into Vietnamese, Mexican and Indian dishes. We're a very active and busy family, so recipes that use healthy ingredients, resulting in comfort (heart-of-the-home) dishes, are what we love to try!
My favorite family cooking traditions
Anything that involves family-in-the-kitchen is a favorite time for me. We are huge football fans, so kitchen and football go hand in hand to us. I'm also a fan of holiday meals because these are occasions where my siblings and parents meet for huge culinary fests that stray from tradition (anything from turkey to sushi) and bring forth new recipes to add to each of our own collections.
My cooking triumphs
Discovering this site and all the 5-star recipes! The "comfort" factor of foods is very important to me, so if I find a dish that speaks to us enough to keep the recipe in our repertoire, it's a success!!
My cooking tragedies
I went through a phase of cooking cream-based soups, and was so excited to discover a tomato bisque that I was 100% sure my nieces would love. Proudly made it for them one holiday season, only to have my oldest niece (then 5) taste it, turn to her mom (my sister), shake her head, and ask for Cambell's tomato soup (made with milk, of course). Showed up by processed...sigh...
 
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