Well, you can throw down $70,000 for a giant-screen home theater system just like a Makiki Heights couple recently did. They had one major demand for Long's Audio/Video of Hawaii Kai: The system had to be installed and functioning in time for the NFL playoffs and Super Bowl. It is.
But don't despair. You still can be king of your own "big screen" system for a day without having to dish out major bucks. Can you spell r-e-n-t?
And we're still talking big as in a 100-inch screen!
Long's Audio/Video - at 7192 Kalanianaole Highway, 395-6576, and not to be confused with the drug store - rents the Sharp Video Projector, a 100-inch tripod video screen, VCR, and speakers, including delivery and set to your home or office for $350 a day.
Sharpvision provides an image up to four times brighter than other single panel LCD projectors, 350 lines of television resolution, and is portable.
Got a small room too small for a 100 incher which requires the projector to be placed about 11 feet away? Since the Sharpvision projector is portable you can bring it in closer.
An 80-inch image requires the projector to be 9.2 feet away; 60 inches, 6.9 feet; and 40 inches 4.9 feet.
Want less work? Start with a self-serve "burro bar" with a cross between burritos and soft tacos.
3 cups shredded roast porkIn nonstick skillet over medium-low heat, slowly "sweat" the onion and garlic for 5 minutes, until soft and translucent. Add cooked pork; toss lightly. Heat thoroughly. Stir in jalapenos.
1 cup chopped onion
1 clove garlic, minced
3 tablespoons diced jalapeno
12 flour tortillas, warmed
3 cups shredded lettuce
2 cups diced tomatoes
3/4 cup shredded cheddar
Salsa, as desired
In each tortilla, roll up 1/4 cup shredded pork, lettuce, tomatoes, 1 tablespoon cheese and top with salsa, if desired. Serves 12.
3/4 cup olive oil, dividedHeat 1/4 cup of the olive oil in a heavy skillet. Add garlic and onions and cook until soft and translucent. Turn up heat. Add shrimp and saute 3 to 5 minutes, until they turn pink. Cool.
2 or 3 garlic cloves, chopped
2 medium onions, chopped
2 pounds medium shrimp
6 green onions, chopped
1/2 cup red wine vinegar
1 teaspoon dry mustard
1/4 teaspoon cayenne pepper
Salt and ground black pepper
Make the marinade with the remaining ingredients. Add shrimp mixture and toss thoroughly. Chill 6 to 24 hours, stirring occasionally. Serve very cold. Serves 6 to 8.
12 jalapeno peppersRemove stem end of jalapeno and hollow out inside with a small knife to remove seeds and ribs. Stuff each pepper with 1 teaspoon goat cheese and 2 cilantro leaves.
1/4 pound goat cheese
24 cilantro leaves
12 medium shrimp, shelled and deveined, tails intact
1/2 teaspoon salt
Vegetable oil for deep frying
1 cup cornmeal
In medium bowl, toss shrimp with salt. Force a shrimp deep into each pepper. Tail should extend slightly from the end.
Fill large deep skillet with oil, 2 inches deep. Heat to 375 degrees . In a small bowl, beat eggs. Place cornmeal in a small dish.
Dip each stuffed pepper into the beaten egg, then dredge in cornmeal. Fry in hot oil until lightly browned, 2 to 4 minutes. Drain on paper towels and serve .