Hawaiian Melting Pot: Malasadas and Poke | Cook’s Country Full Episode (S16 E5)
Morgan Bolling and host Toni Tipton-Martin make Tuna Poke and Salmon Teriyaki Poke. Tasting expert Jack Bishop challenges host Julia Collin Davison to a tasting of freeze-dried backpacking meals. Christie Morrison fries up Malasadas for host Bridget Lancaster.
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Get our Salmon Teriyaki Poke recipe:
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Tipton-Martin on camera? No. Smug does not play well.
Tipton-Martin on camera? No. Smug does not play well.
Thank you!
The beautiful lady doing the intro really needs to stop using her tanning bed so much. She looks like that “tan mom” who became infamous a few years ago because of her addiction to tanning. It’s not a good look and it’s extremely bad for your skin.
Just raggedy…
there is just one place to get Malasadas , Fall River , Mass
I can’t believe all the negative comments on these videos that have nothing to do with the recipes!
I liked the tip on getting out those extra little bones in the salmon.
It would be nice if they actually consulted with people from Hawaii when making "Hawaiian" style dishes. These recipes are nothing like what is made in Hawaii.
Whats up with this ladies fake tan
Another repeat. Sigh.
Just take that Poke and poke it down my throat. Love that Poke !!!
Seen before
"Never trust a skinny chef" 😂
– Chef Sam Choy (Hawaii)
There’s no way that’s how she cuts an avocado with no cameras on. What a silly way to do it
You will always have my support on this channel
Born, raised and still living in Hawaii here. This poke recipe is barf. We don’t use sugar on fish here. Use oyster sauce instead. Also, Hawaiian style Ahi poke always has sesame oil
Lived in Hawaii during the 90s and had a Malasada stand in the shopping center near my home. They were wonderful in the evening. Might try the recipe in the Air Fryer to see if it will work.
Thanks for sharing.
I can get sashimi grade seafood where I live so that works for me
have these women ever heard of exercise!!
You’re using farm raised?? Ew. Support your fishermen and fishing industry. You don’t know what the farm raised salmon was fed, how it was treated and what parasites it was exposed to. There is more fat in farmed salmon than wild salmon. More importantly that fat contains less healthy omega-3 fatty acids than the fat in wild salmon. Farmed salmon are intentionally fattened and therefore often accumulate more PCBs (polychlorinated biphenyls), which is one type of persistent organic pollutant. Often, the feed raises the levels of omega-6’s in the farmed salmon, a less healthy fat for consumers.
Persistent organic pollutants, such as the PCBs found in the fat of farmed fish, can directly affect our health. These pollutants have been linked to several diseases, including type 2 diabetes and obesity. More broadly, as a food raised on processed feed, farmed salmon contains higher levels of many other persistent pollutants.
Shame on you for promoting this.
even if they dropped a 100lbs would not make much of a difference
Living in South Florida, my family tends to eat lots of cold meals during the summer. This is definitely one in our rotation 🐟 🐠 🐟
Bridget needs to get a new BRA!
Again with the lame intro? Please get rid of "Toni". Put her back in the shadows editing.
No raw fish for me!
My Vovo did not spread out her dough in a pan. She pulled them out with her hands and stretched them out usually the center came out thinner which tasted crispier. No perfect shape is what you want. And oh my God are they just yummy. The next day they’re a little more chewier, but they’re still yummy.