alanamoana
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Posts posted by alanamoana
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good article.
with regard to the safeguards which are supposedly in place to offset vote stuffing, i personally worked for a restaurant owner who mandated that all people in his employ had to vote positively for our restaurant. not that there was any penalty, but can you believe the bs?!
zagat's is definitely a good resource guide for general information (address, hours, payment info, etc.) but not much more than that. i almost never look at the numbers.
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now that is creativity!
that's why i am addicted to egullet
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any front of house staff who wears too much perfume/cologne/aftershave
worse offense if it is kitchen staff who do this
often, you'll be eating a meal and some staff member walks by leaving a trail of drakkar (sp?) wafting behind them to intertwine with the aroma of your dinner! disgusting.
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shucks. if it's a week from this saturday, i might not be in town! maybe the next one. i need to store some extra fat for the winter
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when it comes to cut of beef: my mom uses anything that's on sale and she can make it tender and flavorful with cutting/cooking technique. i've never seen her use baking soda or egg white. she does marinate with cornstarch. usually a little cooking wine (which if using chinese wines has salt added to it so they can sell it at a grocery store without liquor license) and soy sauce.
she almost always "velvets" in oil. i've never heard this term and when she comes back from china, i'll ask what the chinese term for this is.
this was an interesting thread. i didn't think anyone but my mom did this. i can't eat chinese food in restaurants (mostly) because the food is never as good as hers! very disappointing. i don't have a hot enough stove to cook really authentic chinese food. my mom cooks outside over a wok ring with a propane tank.
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i read this thread a long time ago, so sorry if my reply isn't too coherent!
i loved the history of the mcdonald's saimin. as i worked there in high school the big problem was always how to make sure the hot water didn't spill all over the place when you bagged it to-go. unlike other mcd's products, it was from a local supplier and didn't have the appropriate packaging! we had to scoop the soup base on ourselves, so i'm sure it wasn't too consistent!
the papaya king in my neighborhood (ues manhattan) has pictures of the branch in honolulu. i too am sad that it didn't last longer
. papaya king is great, and i'm sure a papaya king hot dog in saimin would be great (too keep on topic).that said, i don't love saimin that much. too much kamaboko for me!
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As a true howlie I do not fully get it.
"haole" well, i'm only now reading up on this thread and find everyone's information great and fun to read!
agreed that the plate lunch isn't the most healthful thing. i like the korean style plates from palama market, but i tend to share one plate with my mom. there's enough meat in one plate lunch for two meals! i remember being able to eat the whole thing (when i was younger!!). now, the metabolism just doesn't kick in the way it used to
.mac salad isn't my favorite as it usually has too much mayo.
rainbow drive in is great (slush float anyone?)
there's a place at the koko marina shopping center called "loco mocos" i guess it is like l&l and is quickly becoming an up and comer on the chain type plate lunch place. not too bad teri beef.
i too know lots of locals who have very little body fat (a lot of canoe paddler friends) who eat like this regularly. i have no idea what their arteries look like though! just because you look great on the outside doesn't mean you can't drop dead of a heart attack!
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well karen, don't beat around the bush
it is strange that with so many asian groups who tend to eat rather healthily in the old country, they eat crap in hawaii. it must be like pidgin english...combining all the languages into one that every plantation worker can understand. so they've had to create a kind of food that has everything (fat/flavor) and nothing (nutritional) all at once!
i understand that so much of this is perpetuated because of availability of food items in the past. but with the world getting smaller and the farms producting better and better produce on the islands, let's hope that we can see a shift to better eating habits.
there's a recent article in the new york times magazine regarding the new "obesity epidemic" which is interesting. the rest of the united states is following hawaii in some respects.
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what is this burger club and how can one attend the eating of said burgers?
i'm interested and living in manhattan...my boyfriend and i are always searching for good burgers and good steaks!
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possibly this person went to a commercial silk screen maker (like for t-shirts).
they might need help finding a source for culinary silk screen makers.
maybe something like JB Prince and the like.
i have a feeling english is not this person's native tongue...let's hope that's the case
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Yes, I think if you live near the West 70s and 80s you're extremely lucky in terms of food-shopping options. Between Fairway, Zabar's, and Citarella you can beat the best suburban supermarkets (places like Wegmans) on both price and quality on just about any product other than paper goods and cereal (the bulky stuff), and of course you have access to a whole universe of products that are never seen outside the big cities and in some cases outside New York. We have nothing comparable on the Upper East Side. We do have Vingear Factory, Eli's, Agata & Valentina, a Citarella branch, Grace's, etc. -- we've got plenty of quality, no doubt about that -- but we don't have places that are priced in a particularly competitive manner when you look at Fairway and Zabar's as the benchmarks.
Agata & Valentina price wise beats my local D'agostino anytime. I can't believe what they'll charge for produce (bad produce, at that) at D'ag. I do get concerned when the displays at Agata start to get a little funky (I've seen roaches running all over the avocados).
But, nothing can really beat my vacation this summer at home in Hawaii. My mom sends me to the yard to pick avocados, starfruit, guava, lemons, pommelo, green onions, thai basil, habaneros, get the one egg from our lazy chickens...and whatever proteins we need we shop for on base (my dad is retired military). I can't believe how much money I spend on food here in NYC!!! Even with Fresh Direct...
By the way, don't tell me there's no impulse shopping when on-line! I end up buying just as much junk from Fresh Direct as I would otherwise
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Wow, I was just in Niceville/Valparaiso...that's in your neighborhood, isn't it?! My boyfriend's father is retired Air Force. At any rate, I'm not sure what you mean by cooking club, but it should be easy enough to "rent" space in the O-Club or NCO-Club (depending on rank, I guess...sort of like the bridge groups that usually meet there) to hold meetings. If you guys are interested in doing actual cooking that may be more difficult and you may want to consider rotating at different homes to hold the meetings. There may be ways you can find local chefs who would be willing to go to your homes and do a demo (for a fee, of course), that everyone can chip in for. There are many options, let's see what other ideas are out there.
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there are many cake recipes that call for alcohol (dessert type wines), just replace with plum wine if you're in the mood to bake.
sauce is good as is a soaking syrup for said cake.
an easy granita (there's a lot of sugar in plum wine, so you may need to adjust with some sort of unsweetened complementary fruit juice).
etc. ad nauseum (and that's only after attempting to drink the entire bottle yourself!)
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$1.50 for canada dry seltzer at the bodega
$0.69 for vintage seltzer at d'ag (g'ag)
$0.50 for vintage seltzer delivered to my 4th floor walk-up door by fresh direct.
i love delivery!
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i'm having fun reading this thread and wanted to ask everyone:
can you tell the difference between bacon cooked traditionally (stove-top or oven) with bacon nuked in the microwave? i met someone who claims she can but she's a little neurotic.
also a post scriptum: you can microwave your mug of water with a stainless steel spoon in it. only in the united states do they warn people to never put metal in the micro. in germany, their microwaves warn you to put the spoon in the cup...to avoid scalded eyeballs i presume. just make sure that it is stainless steel. i guess, as usual, the reigning authorities can't trust us to be able to tell the difference between aluminum flatware and stainless!
i've microwaved stainless steel bowls of chocolate...the only warning being that the bowls heat up, so be careful
i microwave white rice all the time (before i had a rice cooker). a little less time (not much) and perfect results every time with little to no effort.
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i've never been, but my boyfriend loves the wine dinner. i guess the appeal is the all you can drink wine. he's not a professional foodie, but he sure loves his steak!
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i don't know a whole bunch about the beard foundation, but it might be better to scope out the calendar of events on-line and purchase the dinner without the membership. the membership gives you a discount to the dinners, but you're still paying for that in addition to the membership fee. you'd just have to factor in how much you'd save and if you'd attend enough dinners to make it worth your while i guess.
i'm not too sure about your other issues, but here's my opinion:
the kitchen is small. most chefs who come from out of town prep in other kitchens ahead of time as there isn't a ton of space there. this isn't a bad thing, but it isn't their kitchen, so take that in consideration. any time a chef is cooking for large amounts of people, the quality will suffer a little because of the time factor. the amount of time to pre-prepare the food, the amount of time it sits before it gets to you, etc.
it is a little bit like an "old boys' network"...to get invited to do dinners there you have to have some connections. this doesn't mean that you are the best chef in town. so i don't think it compares to actually eating at a high end restaurant. remember though that the chefs are from all over the united states (and possibly the world) so you would get to taste food that is being served all over the place which you wouldn't get just from eating around town.
lots of factors to consider i guess.
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anyone hear anything more on hans rockenwagner? i hear he remodeled his place "rockenwagner". i was impressed visually by his stuff (but that was in the mid 90's) when his restaurant was newer. he seems to be a little under-rated. anyone?!
p.s. i think it is in santa monica
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i don't think this is a new thing. i think it is possibly just becoming more "acceptable". i've had fried rolls at least 7-10 years ago in california, but that's where a lot of the trend of americanizing rolls or making them more junk-food-like probably started (cream cheese, smoked salmon, tempura crunchies in the roll, etc.).
i don't dislike them, they're fun sometimes, but you're right, the same roll not fried is just as good (and better for you). also, they should have mentioned on the menu that this roll was fried
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has everyone seen the start of the new pinned digest under "food, media and news"?! a genuine honolulu digest! lots of info that i need to digest (pun intended).
ahhh, rainbow jello, mmmmmmmpmmghgmm, drool.
a staple at all elementary school functions.
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why you would be thinking of "melons" on eGullet is beyond me
i love pommelos! my mom has two trees with two distinctly different tasting fruits. one produces the typical (although sweeter and better than most grocery store varieties i've had) pommelo, huge with very thick skin, a little dry and of yellow flesh. the other tree has smaller, thinner skinned, juicier pulp sacs and a decidedly floral aroma not unlike a blend of yuzu/meyer lemon/lime/calamansi (complex
).our neighbors have some with pink flesh, some very tart...they run the gamut. i love them!!!
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i'm happy to see this digest started. please also see under the cooking forum "spam and mac salad".
i have to take some time to read the reference material but i'd love to see some more people contributing to this: kimo, foodzealot, karenS and anyone else who has direct contact or roots in the islands. it isn't really enough to have a post occasionally when an eGulleteer takes a vacation on maui (not that we don't appreciate your posts regarding the restaurants where you dined...we're just a little jealous
).this is something that i hope will get a little more important over time as hawaii is such a food centered culture.
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calamansi is available fresh here in hawaii. they are really cute, tiny tangerine-like fruit. must be a pain to juice!!! like trying to juice kumquats
from what i know mb7o is right about using kaffir lime juice...DON'T
what about pommelo? that's certainly a wierd yellowish citrus fruit! we can have a whole thread on citrus
The Food of The Gilmore Girls
in Food Media & Arts
Posted
i don't have a tv here in nyc but when i was home in hawaii i caught a couple of episodes of this show. i actually want to like it but i find the dialogue to be pretty difficult to swallow. i realize it is tv but the "witty repartee" that loralei and rory have (and everyone else for that matter) is tooooo scripted and flip to be anything but annoying. now that i hear from this thread that there's so much food involved, i'll have to download previous episodes to watch on the computer!