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wesza

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  1. It's a funny thing but in Hawaii the majority of Papio or Ulua are not predominant at retailers. Most fish are caught and consumed by the fisherman family and friends. When available they sell fast but it's mostly by price at the market that day. The majority are exported after auction to locations all over the world. Many locally caught varieties of fish are sold for export by supply and demand unless you pre-order willing to pay a premium as a Restaurant or Retailer. The fish generally caught in the Hawaiian market are considerably more expensive then those being caught commercially elsewher
  2. It's a funny thing but in Hawaii the majority of Papio or Ulua are not predominant at retailers. Most fish are caught and consumed by the fisherman family and friends. When available they sell fast but it's mostly by price at the market that day. The majority are exported after auction to locations all over the world. Many locally caught varieties of fish are sold for export by supply and demand unless you pre-order willing to pay a premium as a Restaurant or Retailer. The fish generally caught in the Hawaiian market are considerably more expensive then those being caught commercially elsewher
  3. I understand now why San Francisco Restaurants feel they are right about adding a surcharge. It again a case of big government taking undue advantage of small business. It is unfair to employers and employees to make business pay healthcare costs to employees working more then 10 hours. Most of this type of part timers are teens or seniors that often have their own coverage. These are the workers who will not longer be employed, losing the little extra earned the suits their needs. Most posters seem oblivious to the fact that many countries all over the world are required to add to all sales a
  4. There are variations in many state laws. As a example Hawaii may still require that Health Insurance be provided for all employees working in excess of 20 hours per week. Other states may not require heath insurance, many employers often offer it, but the amount employees pay varies. I understand there are states that permit the costs being paid by a individual to be deducted from state tax, it possible that fees generated by a service charge being applied to employee benefits may not be a regular taxable item. In most Union contracts with Hotels, Restaurants and Caterers there is a agreed div
  5. Helen: Trevally that your familiar with is generally known as the "Big Eye Travelly" it is part of a indigenous family of fishes called the "Jacks" sometimes, "Scads". In Hawaii there are many species of this type of fish. Ulua (Hawaiian name) is the same fish popular in Australia and New Zealand known as the Big Eye or Giant Travelly they may exceed 125 pounds. One of the most popular sport fish in both countries. Omil'n (Hawaiian Name) ,Black Ulua are also popular in Hawaii the Pacific/Indian Oceans. African Pompano is another species that are smaller, and even more delicious. Hawaiian name
  6. wesza

    Feijoada--Cook-Off 38

    Alex: There are 2 major thoughts in Brazil about origins of Feijoada. (1) claims it evolved from slaves (2) claims it was adapted from the Portuguese dish, "Calderida". (Lisboa won dish of the year awards for it's version) There are also very similar versions historically prepared in several regions of Portugal where different kinds of beans are preferred. In my post I separated the traditional must used ever since it has become Brazil's national dish and offered suggestions as options that are acceptable to make this dish better suited for your own tastes. Almost every Brazilian recipe uses
  7. It's always important to consider when Roasting, Braising or cooking in any manner how the product was frozen. With Poultry it's sometimes frozen with additional fluid being injected. (check your labels) With meats if the item was factory frozen it may also contain excess fluids that would have been drained by being kept under refrigeration longer, like meat being delivered chilled to retailers. Products frozen are done quickly by producers to enhance the weight. Flash Freezing, Cryovac Freezing or simply bagged and wrapped at home all result in different effects with cooking. Have you ever tr
  8. wesza

    Feijoada--Cook-Off 38

    "Lisboa Restaurant" in Honolulu served a Feijoada that was based upon old traditional recipes from Portugal with several of the Brazilian adaptions. The items consistent to all recipes seems to be "Black Beans" and "Air Cured Dry Beef" of which the best available comes from Switzerland. Linquica Sausage aged with Bay Leaf, Morcella Sausage, Smoked Pork Butt or Ham Hocks plus Pork Tongues either cured or fresh together with every other Pork you choose to include only make it taste better. Plenty of Onions, Garlic, with Yucca and Corn Kernels popular in Brazil but rarely added in Portugal, Kal
  9. The way I learned about cooking roasts frozen was by watching it done on a regular basis by a restaurant in Honolulu, Hi. that often served as many as 60/100 whole prime ribs at their buffet daily. They placed frozen whole rib roasts into large roasting pans on top of a metal open grate raised insert lifting the roast about 2 inches from the bottom of the pan that was covered with cut onions, celery, carrots, leaf parsley, garlic and immersed in water about a 1/2 inch from the meat. The pans each held as many as 3 roasts. This was done after closing the Restaurant and the meat was covered wit
  10. Traditional American Rye Breads were of 2 types originally from the east coast. "Jewish Rye Bread", and one very rarely baked currently, but more delicious, long lasting and tasty, "CORN BREAD". Corn Bread was baked in 1 pound rounds or 5/6 pound rounds where pieces were cut off at the bakery and sold by weight. Both Breads were made with or without seeds. Both breads contained very little rye flour. There also evolved from these 2 breads, "PUMPERNICKEL", with or without seeds. I believe the largest "Jewish Rye Bread" ever baked was 8 feet long about 20 + pounds sent via air freight from Kasa
  11. I'm with Chris on your comment. I have lots of fun buying good ingredients and preparing them with care and skill, and I still use MSG. This ingredient is not meant to replace quality, care, and skill; it is meant to enhance flavor. ← How about a legitimate response to your "Mother" ? I'm sure she wasn't aware that one of the largest suppliers of the elements of "MSG" to the human population in general is by it being a natural ingredient of all Nursing Mothers Milk. It's a Amino Acid without any proved or known allergies to our species beyond simply using more then needed or mixing it with
  12. In many operations I have been involved in the last 10 years it's prudent business practice to "INSIST" every customer during peak meal times order a entree. We always state this clearly on our menu's and on some occasions customers will leave after reading the menu. It really a matter of economics considering amount of seats, turnover, criteria of check averages needed to meet operating expenses. Many restaurants can not afford to balance or average customer sales during the few hours of optimum meal seatings since overhead is so expensive. Rentals are often based upon a minimum of sales agai
  13. wesza

    DiFara Pizza

    This seems to be your main point: DiFara deserves special treatment. I love DiFara, but I've noticed that the place is very dirty (the walls, the floor, etc.) and I've seen roaches in the dining area. As a matter of fact, the first time I ate there, I had to smash a roach before it got into the food. Do you think Dom's artisanality (is that a word?) should also give him a free pass on regulations on dirt and vermin? ← Pan: When were you last at DFara's? If it was allowed to open in April none of those things were applicable. He was closed apparently due to mouse signs, flies and touching f
  14. wesza

    DiFara Pizza

    Many posters are missing the point! Sometimes it's not a matter of "GIVING IN" because you can't fight city hall. That's "BS" !!!! DiFara deserves to be treated as a special unique situation, being a artisan, Craftsman, Cheesemaker, Herb Grower and after so many years has exemplary record of no customers acquiring food poisoning etc. Tradition is established, plus he is the quintessential Pizza maker in the world in my opinion. Lets stop pretending the real worlds standard for Pizza is NYC, New Haven and Phoenix Arizona in 2007 not Naples or anywhere else. Nobody eats more pizza then Americans
  15. wesza

    DiFara Pizza

    I haven't posted on eGullet for months but this situation required me putting in my opinion. I have been involved consulting about so called "Health Department" corruption, inspections and ridiculous interpretations of enforcement criteria. Almost everywhere we observed food service workers utilizing plastic gloves by generally wearing one pair for a full shift, including toilet stops. Many employers complain if they are charged frequently. Majority of competent, experienced chefs still use their fingers to test for done, (gloves melt), prepare mixtures for preparation, and are often needed wh
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