Nope, but I found his cooking school:
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RX Member
Join Date: Jan 2001
Posts: 399
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<HR style="COLOR: #fdde82" SIZE=1><!-- / icon and title --><!-- message -->PINEAPPLE UPSIDEDOWN TOUT (AKA HAWAIIAN TOUT)
1 Hawaiian tout, ice-cold
10 Gallons juice (pineapple)
1 Pineapple top (discard fruit)
1 Turkey baster
Clean tout and place face-down on worksurface.
Fill turkey baster with juice and insert in tout rectum. Fill tout with juice until it can hold no more. Withdraw turkey baster and plug rectum with pineapple top. Carefully lift tout and while holding at arms length allow tout to fall flat on its face to the floor of a hot Lanai. Leave in place overnite. Scrape from floor in the morning and serve "flipped" in its own juice after removing pineapple plug (which should be saved for garnish). Serve with Dry Whine.
Note: The last time I tried this dish, the chef was so proud of it he didn't even charge me. Just said I could pay whatever I could afford. Now that's a nice guy!!
Aloha and Bon Appetit!!
[This message was edited by tryingtofade on June 05, 2004 at 01:26 PM.]
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