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  • The Tiki Bar at Night

    Posted on May 26th, 2009 "Tiki Chris" Pinto No comments
    Our Tiki Bar at Night

    Our Tiki Bar at Night

    Here’s what a couple of black lights, some fluorescent poster paints and a lot of patience can do.

    I fell in love with black light magic back in the 70’s. First memory I have of it is from a tropical themed bar at Zaberer’s Restaurant near Atlantic City. I was only about 4 but I remember how everything lit up and glowed…like magic. When I was 8 my father made me a Pirate Themed bedroom…complete with a black light that lit up a ghost ship, treasure and all sorts of fun stuff (I still have that light, and the treasure chest).

    No wonder as soon as I was able I built my own Tiki Bar with black lights. In the day, you can’t really see the blue, magenta, green and orange highlights. The bar looks more Key West than krazy. But it comes to life at night under the ultraviolet lights…add to that the electric flaming tiki torches and flaming-mouth tiki idol, some Martin Denny tunes, plus a few good bottles of  booze and the sound of the waterfall, and we’ve got a little corner of the world to get away from it all.

  • Retro Recipe Books for the “In” Crowd

    Posted on May 26th, 2009 "Tiki Chris" Pinto No comments


    It’s very kool to find an old cook book from the 30’s, 40’s or 50’s and try to make some of the recipes. Problem is, those kittens talked about stuff back then that we wouldn’t even know what to do with now (You really want to use lard to cook those eggs?) So some nifty hipsters got together and retro-fitted the old recipes into brand spankin’ new books just for kats like us!

    The Retro Cooking series has a nice selection of tomes to please the pallet and giggle the mind. I found them to very inexpensive on our old friendly site Some for as little as $3, and well worth it!

    Here’s a recipe from Retro Barbecue: Tasty Recipes for the Grillin’ Guy

    Maui Wowee Luau Ribs

    1 tbl ginger root (about a 1″ piece) crushed with a knife
    1 large clove garlic, crushed with a knife
    1/2 cup soy sauce
    1/2 cup white sugar
    1/2 cup brown sugar
    1/2 cup ketchup
    2 tbs sherry
    1 tbs salt
    8 pounds pork back ribs

    1. In a bowl mixtogether the crushed ginger, garlic, soy sauce, sugars, ketchup, sherry, and salt.

    2. Rub mixture into the meat. Pour a little over the top and discard. Place meaat in a glass or stainless pan and cover. Refrigerate for at least three hours.

    3. Start ribs on the fire bone side down. Add a few wet smoke chips and close the hood. Turn occasionally. Time depdns on how hot your fire is, but expect 2 to 2 1/2 hrs.