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The only way that i've been able to effectively tone down a pot of hot chili is simple, always works and provides a few more meals if frozen or refrigerated. I simply make a 1/2 receipe in another pot, with out any of the heat being added to the mixture, cook the smaller pot until done. Put a Large Bowl or another pot to the side and mix both Hot Chili together with the Unheated Chili until it tastes the way you wished your recipe to taste. Most of the time all it takes is mixing everything together and reserving all the extra until next time, especially if your pretty sure how to achive your results. This time of year your not likely to have to much Chili on hand. Irwin

Gary: I lived in Honolulu for years before I learned that the smalled longer legs "Blue Pincher Crabs" that I used to catch in the canal behind my house in Hawaii Kai were a different species of the East Coast Blue Crab. Thought that was just the way they grew in Hawaii, until I compared them with a batch I purchased live from Tamishiros Market. The local crabs were two small to eat my way, but were excellent bait for "Papio", "Ulua", "Awa" or "Oio". I'm sure glad that the supply of Kona Crab is only sufficient for local consumption, but the Wild Samoan Crab that is rarely caught seems evasive except on the saltwater ponds on the south shore, where they may eventually find a way to cultivate them since this is appearently being done in Asia for similar species. My wife was once presented for her birthday with a 7 1/2 pound Samoan Crab by Walter Tamishiro that she steamed and spent hours carefully eating, keeping the shell intact. Carefully put the Shell outside on our Lanai on top of a Cabinet so that it would dry out and she could save it for display. When we woke up in the morning it was all over the Lani, after having been discovered by either Cats, Birds, Rats or Mongooses but they sure tried their best to find something to eat, but all she left them was the smell. I hope you have the opportunity to try "Soft Shell" or "Buster" Blue Crabs as they are very delicious. Lump Blue Crab Meat if fresh picked is better then almost every other variety of crab to my taste. Irwin

Wilson: I'm not much of a Wine drinker but because of my palette and experience have been honored to judge at various competitions. I feel that the Oregon and Washington "Pinot Noirs", are evolving into some of the finest in America. If your interested in being one up on, "Pinot Noirs' then become familiar with the Mendocino Coast, Anderson Valley Pinot Noirs that because of it's unique climate they are expected to become one of the finest areas for this wine in the World. I've compared them with well known Vintners and they anticipate that this may become the place to watch. Something to do with the Fog and Mist in the weather pretty much year round plus proximity to the Ocean. My son lives there at the top of Noyo Ridge where on each side of his house are vineyards growing Champagne Grapes owned by Roderer and Moet & Chandon for the last 10/12 years where they are producing their best American Champagnes. These growers all agree about the potential of the Pinot Noir's from this area. Irwin

Wow, this is great news for our lunch next week at Salumi....Irwin's got us covered... Tighe: No problem, especially since I'm only allowed to carry around upto $50.00 cash and no credit cards during lunch hours by my keeper. I'll be the one eating lunch with the bag over his head with a larger then required mouth opening. I also react weirdly when someone requests "Separate Check's" , "I only have a Credit Card", or "Do you take Personal Check's" during these types of occasions. Be carefull if you tip less the 20% as I'll report you on the wait persons internet site of whom to watch out for in the Emerald City. If no one else shows up for lunch then I'll try my best to eat all 8 lunches and pack the rest to bring home. It much better then what I'd make myself. Just think of all the glares I'll be getting from those who waited for tables only to see me sitting by myself gorging with both hands all that food. Maybe I'll have it video taped before my trip to the Asylum. At least the check will be covered by my keeper who always has emergency funds available since I'm unpredictable so your assumption is correct. Irwin

Don't know what happened but for some reason my Computer froze up and somehow it managed to post 3 responses to my reply to Wilsons inquiry. I reinterate don't know what happened, hope it can be fixed. Irwin

Wilson: Since your interested in acquiring information about the differences between Black and White Truffles + I'm sure that may also include Mushrooms and our Pacific Northwest Wines I'll let you share a experience that can't be duplicated anywhere else. I personally find that this far exceeds anything that I've partaken at the "Herbfarm", since it's rebirth after the fire in value and dining experience. This is a Restaurant operated by the Chef son of Americas pioneer of everything related to mushrooms quoting my friend "James Beard" after we had dined at Joe Czarnecki's Restaurant in Pennsylvania. Joe's son has followed the Mushrooms west and taken the Northwests Black and White Truffles to the forefront at his in my opinion wonderfully "Jack Palmer House" Restaurant located in the Oregon Wine Country in Dayton, Oregon Tel # 503-864-2995. They are open serving dinner from 5:00 PM until 9:00 PM Tuesday thru Saturday if you'll phone ask them to recommend a close by B&B or Inn for you to spend the night and request that Jack prepare for you a special dinner with Black and White Truffles and other special Funghi he has available with complimentary wines. It will be a interesting experience and surprisingly reasonable or check the internet site and order from the menu, but leaving it up to Jack would be the way to go, believe me I've tried both. By the way they only know me as a satisfied return customer as I've only gone there to play not work. Irwin

Wilson: Since your interested in acquiring information about the differences between Black and White Truffles + I'm sure that may also include Mushrooms and our Pacific Northwest Wines I'll let you share a experience that can't be duplicated anywhere else. I personally find that this far exceeds anything that I've partaken at the "Herbfarm", since it's rebirth after the fire in value and dining experience. This is a Restaurant operated by the Chef son of Americas pioneer of everything related to mushrooms quoting my friend "James Beard" after we had dined at Joe Czarnecki's Restaurant in Pennsylvania. Joe's son has followed the Mushrooms west and taken the Northwests Black and White Truffles to the forefront at his in my opinion wonderfully "Jack Palmer House" Restaurant located in the Oregon Wine Country in Dayton, Oregon Tel # 503-864-2995. They are open serving dinner from 5:00 PM until 9:00 PM Tuesday thru Saturday if you'll phone ask them to recommend a close by B&B or Inn for you to spend the night and request that Jack prepare for you a special dinner with Black and White Truffles and other special Funghi he has available with complimentary wines. It will be a interesting experience and surprisingly reasonable or check the internet site and order from the menu, but leaving it up to Jack would be the way to go, believe me I've tried both. By the way they only know me as a satisfied return customer as I've only gone there to play not work. Irwin

Wilson: Since your interested in acquiring information about the differences between Black and White Truffles + I'm sure that may also include Mushrooms and our Pacific Northwest Wines I'll let you share a experience that can't be duplicated anywhere else. I personally find that this far exceeds anything that I've partaken at the "Herbfarm", since it's rebirth after the fire in value and dining experience. This is a Restaurant operated by the Chef son of Americas pioneer of everything related to mushrooms quoting my friend "James Beard" after we had dined at Joe Czarnecki's Restaurant in Pennsylvania. Joe's son has followed the Mushrooms west and taken the Northwests Black and White Truffles to the forefront at his in my opinion wonderfully "Jack Palmer House" Restaurant located in the Oregon Wine Country in Dayton, Oregon Tel # 503-864-2995. They are open serving dinner from 5:00 PM until 9:00 PM Tuesday thru Saturday if you'll phone ask them to recommend a close by B&B or Inn for you to spend the night and request that Jack prepare for you a special dinner with Black and White Truffles and other special Funghi he has available with complimentary wines. It will be a interesting experience and surprisingly reasonable or check the internet site and order from the menu, but leaving it up to Jack would be the way to go, believe me I've tried both. By the way they only know me as a satisfied return customer as I've only gone there to play not work. Irwin

"Poha Berry Ice" Cream Fresh "Weke" from Tamishiros Market. Live Whole LARGE "Samoan Crab". [i have recurrent dreams about this] From Memory Lane a "Willows Coconut Cream Pie". Live "Kona Crabs" Hawaiian "Red Shrimp" with Fat. Cold "Ginger Chicken" from the McCully Chop Suey A bag of traditional Leonards Bakery, "Malasadas". Assortment of "Crack Seeds". with only Island Favorites. Please provide my list to all Seattle visitors who are interested in a special dinner, plus pick up and delivery service from the Airport with a minimum of talking story. Everyone whom I know stops in Seattle on the way back to the Islands. Irwin

Joe: Your correct about Meal prices in Europe but don't forget that Hotels are much more expensive especially since the Euro's are inflated. I'm sure that it won't last that long. Also they add on much higher service charges and miscellaneous taxes they we are accustomed to generally pay at Restaurants or Hotels. In Hong Kong it always been the case that the Restaurants that serve only Live Seafood are to expensive for tourist or visitiors. Every Fish, Crab or Shellfish are sold live by the ounce based on the total weight of every selection. The cost of Cooking, Sauces and Ingredients are also added on to the price. The Average Fish begins at about $1.50 per ounce and goes as high as excess of $125.00 per ounce for Fish like Horsehead Garoupas. Most Fish average starting about 1 1/2 to 5 pounds each and upwards. You are even charged for the codiments seperately. These type Restaurants are so busy that you often must book tables in advance. Even soups such as various types of Shark Fin, Birds Nest or Crab Fat or Ginsing are even more expensive then the Seafood. Special Teas such as Monkey Teas can cost $125.00 per cup. Bottles of Brandy are generally VSOP, Napolean or better and are generally the custom to be ordered at each table. Imported Wines are also available at reasonable service charges if requested. There is rarely any staff who speak any English and you could imagine the Price Shock if any tourist accidently eat at the restaurants who are accustomed to the very reasonable prices charged for what they consider Chinese Food at home. While I lived in Hong Kong I would eat several times a week at these type restaurants when there were likely to be seasonal specialty Fish, Crab or Shellfish that were fair value, we didn't drink and order a nice Yunnan Tea like Po Lai. It went with the lifestyle of expatriates who were accustomed to being in the community. But a meal at "Gaddis" in the Penninsula Hotels was much less expensive. On special occassions we would book a table for a party of 10/12 and the menu would be prepared by a assigned Chef taking several days to complete in advance. The last two meals that I enjoyed at the French Laundry before it closed temporarily averaged $115.00 and 140.00 per person plus tip, tax and Gratuity for groups of six. Irwin :

I don't see how you can say that. Based on the prices I saw on HF's website + the charge for a room at the Inn, it seems that, if anything, they are somewhjat cheaper than the French Laundry and an equivalent-level accommodation. Air fares from Seattle to California, plus the rental car charges you'd need to pay, would make flying there far more expensive than going out to the Herbfarm for dinner and staying overnight. Also, when I checked HF's website they list the theme dinners so I have to assume that F-G knew she'd be doing a truffle thing when she reserved. I hope so, anyway. I don't particular go for "themes" myself so I think I'd be irked if I stumbled into a theme dinner by mistake. As for extra charges, HF's website implies that they tack on another $20 pp for the theme dinners. I must say that if an extra $20 is a problem then HF or equivalent places are probably not for you to begin with. I eat in a wide variety of places expensive to cheap, but the one thing I've always tried not to do is sit down for a meal in a place where I had to worry about the prices. Wilson: Italian White Truffles are the finest Fresh Eating Truffles known in the World. I've enjoyed White Truffles in over 20 different places where they are known to grow and there is none that even come remotely close. I was responsible for the first major White Truffle imports from Urbani into the United States thru the Twenty One Brands "Iron Gate" products line who also Imported "Golden Mollosal Sturgeon Cavier" [eggs the size of papaya seeds], and "Malapeaque Oysters", exclusively during that period. We were delighted to serve them at the "Four Seasons" and "The Forum of the VII Caesars" Restaurants in NYC. We also featured "Fresh Black Truffles" in cooked dishes from France. There are very few Restaurants classified as being exceptional anywhere in the world that I haven't had the pleasure of enjoying dining or even spending time in the Kitchen with the Chefs or Owners. The majority of the time if I'm recognized the check is often comped or I'll be dining pre-arranged by the Restaurants principals or getting paid for being there, but whatever the reason I'm not concerned about the price nor over indulging. However thats the main reason why I never review or state my personal opinions about any restaurant. The only exceptions are regarding those I've eaten at since being semi-retired or have no connections to anyone whom I'm familiar with professionally. In so far as the expense to value rationalzation I've spent several days in San Francisco and Las Vegas recently and my overnight hotel room, airfare and dinners were right in line with the price of a dinner, room etc at the Herb Farm as it still was in the neighborhood of under $600.00 for 2 persons. I would never ever assume that someone was aware of the Menu for the date and time they made a reservation, especially since they rarely offer you a choice of dates or menu availability since they do a good job of insinuating that your expected to be honored that theres a opening for the occasion. Part of the my way or no way attitude that prevails. I'm sure that a firm assertive, questioning responses from a client regarding a choice of dates or menus is unusual. My only objection to the perspective, treatment of customers at the Herbfarm, is that it's become theatrical, with the operation being the size and type that it is I see no reason why they don't offer to treat repeat customers different then those coming there for their first experience by offering them a choice of accommodation. Two many customers aren't comfortable returning because of their my way or no way attitude. I've never seen any restaurant sustaining longevity without going out of their way to treat repeat customers as if they are special. At their price level it 's smarter to remember that your a service business not a show or one time performance. Before the fire they tried harder, did better and were more accommodating. But even that's not just my opinion. While it's true that when your dining at the Herbfarm you are expected to partake of the meal without substitutes. Except for Basque Type Restaurants or Family Boarding House Style Tables moderately priced It's unique to the Herbfarm as is their reservation policy. I don't generally choose to partake of Chefs Tasting Menus at establishments that require the entire table to order that menu only unless that something that the majority prefer, then I'll go along with the majority. I do try my best to always make the best out of every dining experience, but still prefer the option of ordering whatever i'm in the mood to eat. I like the chance to order specials of the day or even something not on the menu if i've hoped it was available that day or I coveted the dish having enjoyed it previously. I hope that you enjoy the Herbfarm and provide us all a through report of your experience. How long is the current wait for reservations? Irwin

MSK: Terrific picture. If I knew that your were cooking a closely trimmed flat Brisket I would have recommended that your turn it several times during cooking. Another method would be to have had your butcher tie a fat cat to the top surface of the meat and allow to cook, as the draining melting fat cover would have keep the meat moister and more juicy. Please check your knife edge for sharpness as well because i've never come across any cut of meat that wasn't easily sliced using any type of Meat Slicing Carving or Slicing Blade, I do prefer a Granton Edge as it slices neatly without sticking.. Even meat with thickly seared charred exteriors cuts smoothly. With your results i'm sure that you'll tweak the meat exactly the way you want it to taste. If I ever require a Photographer to take a picture of anything cooked I hope your available. If you've got trim or corners left over it's great for a beef hash. Irwin

I make fresh horseradish every Passover, only I do it in the food processor (first shred, the chop) instead of a grinder. The effect is the same. In fact, I've taken to wearing ski goggles while preparing it. Taking the top off the processor is akin to setting off a tear gas bomb in the kitchen. I've had my cats sit up on their haunches, take a sniff skyward and BOLT up the stairs like banshees when I'm playing with the Evil Root. But if it doesn't make you cry it ain't worth a damn, I say! Yeah, food should hurt sometimes. Try doing Red Savina habaneros in the blender. Just a hint: A touch of vinegar in the mix intensifies the atmospheric sneezles. Warm it up, and it's even more fun. Do it in a crowded kitchen, and go for distance! Erik: You are a strange and demented man. I think I like that about you... Atmospheric sneezles??? Now there's a turn of phrase! I have heated up dried ancho chiles in a dry pan to toast them a bit and then covered and poached them in sherry vinegar. That'll clear the kitchen pretty quick too! And make you cough like you've been in a neurotoxic gas attack. What would you classify me as since i'd try the same thing with "Scotch Bonnets". That would really be a tear jerker. Use a Olive Oil to really bring out the Heat and the Chili Oils. Then when they surface add a little vinegar [just enough to temper the heat]. Cover the Top tightly and after the fumes settle they will be absorbed into the oil to make a powerfull codiment. Some day i'll publish the recipe for the 10 Star Sauce labled "Sudden Death" that my staff drew with a Skull and Crossbones. The Artist is now one of Hawaii's top Chefs. Irwin Watch the skull and crossbones; the nastier the name, the more weenificicatious the sauce. Don't believe me? Check out the Mo'Hotta Mo'Betta' ouevre and see if a nasty name don't indicate a sissy sauce. That's why our secret, request-only Red Savina sauce is called "Happy Flavor Sauce." And for the record, Scotch Bonnets are nothing but unripe habaneros. They taste good, they work well with that poor old British-influenced Jamaican cuisine, but they are a poor relation to the real thing. QuinaQuen: Just to put the hotness in perspective. Scotch Bonnets Chili's have attained the highest level ratings in the Capsiucum Level on every test conducted since the testing process has been performed. Up to now there has been no Chili Tested that comes close to the heat levels. The Restaurant where we evolved the "Sudden Death" sauce was not a merchandising gimmick this was done by my employees as a WARNING for anyone one handling the stuff who wasn't carefull. It was capable of blistering your lip's and tonque while just tasting the sauce. Since the taste was evolved thru many ingredients also very spicy in addition to Chilli's it was always used to enhance or bring out character in various dishes, never by itself. We served at heat levels of one star, three star [tabasco sauce level], five star, eight star and ten star. The hottest service was using about 50% of the "sudden death". We were possibly the first Restaurant serving authentic Portugese, Spanish, South American, Carribean, African with Goan, Malay and Macau items as well on our Menu We had customers from all over the World who would send us Chilli's and Spices. The Hot Sauces evolved after actually growing, aging, procuring the Chilis and other spices during a 8 year period where we learned how to ferment, dry, age and bring out the most flavor from all the ingredients At various times we were fooling around with over 50 varieties. The most flavorful were from Indonesia, Yucatan, Vietnam, Phillipines and Hawaii where we were assisted by interested Professors and students from the Agriculture Department. Our most successfull sauces were those that we thought of as being Sneaky. It would take quite a while after eating and enjoying the complex tastes and flavors before it hit you. Your eyes would begin to tear, your nose start to run and you'd begin to Grin. Then you'd sigh, smile and eat some more. The first time a customer wished to enjoy something hot we would never serve anything hotter then five stars. If they enjoyed that we'd be willing to go higher next time. Our Hot Sauces were never served as a dip, or add on the side like pepper or tabasco they were only served when included into the total finished dish. Hope that helps clearify the Skull and Crossbones Warning Label. Irwin

Variations of Chicken Schnitzel or Chicken Parmasan, Tempura or Chicken Katsu are all interesting and easily put together or adaptable for any mood. All may be adapted to Rice, Potatoes, Pasta, Udon, Raman, Noodles or Vegetables do it your way especially sauced with whatever takes your fancy from your pantry. Irwin

The pictures are as good as the Pizza, actually almost nothing has changed since they opened. I used to live at 777 Foster Avenue and my wifes family lived at east 8th Street and Avenue H nearby. The first time I tried Di Farias was when I was walking my sister in law back from Midwood High School and I think the Menu was even bright yellow then. Enjoyed the trip down memory lane and definitely covet those of you whom enjoy New Yorks culinary treasures. Is Stern's Bakery still on Avenue J they had very good ruggalah. Irwin

Even though i'm not in NYC currently I was talking to my daughter who mentioned that she's tried a Restaurant on the lower east side that was much better then most of the much more expensive places she frequents with clients. Haven't seen it mentioned so thought that i'd put a recommendation into this topic, as she says it generally costs less then $30.00 per person to eat there. Paladar Restaurant 161 Ludlow Street 212-473-3535 Irwin

Sun-Ki: Upscale Menus, Edible Food at University Of Hawaii ? When my 2 daughters and my wife were attending UH they decided to improve and upgrade the Food Service and brought in to operate the Campus Food service a Mainland company called "Saga Foods". The real SHARP mainland operators upon carefully examination of the Food [?] being served immediately realized that the stickily rice was not up to their standards and one of the first things they changed to improve the quality was to switch to "Uncle Bens" Rice to be served lightly oiled to keep it separate and flaky. Of course the only thing acceptable and most important to the students was the Rice that was served was what they were accustomed to getting everywhere else. The result was that "Saga Foods" met "Stink Eye" it only lasted for part of one meal service before the Rice was back to being what was expected. Probably the first time in years that the Students, Professors, Administrators and Employees all got to gather and agree about anything. Don't fool with the Rice it's unanimous Talcum Coated Short Grain Rice Rules in Manoa. Irwin

My friends son just told me about a Sandwich [sort off] that popular at his school, that made by some students to make profit during exam times. "Moony Tubes": These are made by purchasing a 5 pound packages of sliced american cheese, day old white bread from a bakery outlet and a #10 tin of Canned Chili. Eggs, Milk and Vegetable Oil. They Mix the Eggs and Milk into a thin batter, quickly soak slices of the bread, put on a slice of american cheese, spread some chili on top then roll the concoction into a tube shape and put into a electric fry pan as many pieces that will fit in, brown and turn. After browning put into a cookie sheet and place in oven at 200 degrees. They wrap them in foil and walk them around to sell at $1.00 each and generally sell several hundred on a good night with all the profits going into a party fund. This has been going on for years with little or no variation. Irwin

Beef on a Wreck? Either Buffalo, NY or Moreys Bar in Ithaca. Also that fried, split and quartered hot dog on a bun with relishs, onions, mustard and Kethchup served to students from Ithaca College and Cornell don't remember the name, but judging by the lines had some fame. Irwin

THe Chickens are called: Black Silky Blue Silky That's correct they come in both Black and Blue. They look very different but taste the same as any other Chicken. Theres lots of information on the internet about then even with pictures. They are served mostly in Chinese Cusine and some feel theu have medicinal qualities. Appearently they were at some time it's rumored reserved for the Emperor. I was asked about then on another site, and there were many responses. They are available at most Asian Markets. I have a pair in my freezer from a "Ranch 99" Supermarket that will be served as a joke to a friend whose got the Winter Blahs and say's he feeling Black. It should perk him up, surely surprise him. Anyway he's a Patriot Fan so it will be his Superbowl Treat. No matter who wins this should create a unusual effect. Irwin

Sun-Ki: Love the picture but of course i've got two comments. [1] Where's the Macaroni Salad ? [2] The Gravy doesn't seem "THICK" enough. Does this reflect the upscale food being served at the UH ? Is this comparable to the Lunch Wagons and Drive INN's Loco Moco's ? I'm just begining to feel jealous with all the excellent photos you've been posting it's been doing a job on my appetite for everything I miss about the Islands. Irwin

Mudpuppie: Bet you weren't aware that you were enjoying a treat served everywhere in Hong Kong as a "English Breakfast". This treat was the menu item of choice often pre-made to expedite service to the then Colony's officeworkers. Gass of Strong Black Tea sweetened with Condensed Milk and a Canned Bean Sandwich generally using Lard as a Base Spread since there wasn't enough fatty Pork in the canned Beans to serve everyone. Canned Pork probably was served to the VIP's. This was so popular among the Chinese that it was requarly prepared at home as a European or English snack. Irwin

You would kill for a Starbuck's if you had to drink what's called coffee in the midwest. I found the same thing in Florida. Now that I think about it, most regular restaurants serve bad coffee, even here in coffee capital, Seattle. And even when they advertise fresh ground, it's been so watered down, it still tastes like Folgers. In Seattle and on the whole West Coast "FARMER BROTHERS" has got the Crown for the WORST SLUGE" [lght brown, always translucent] that stull is awful. I'm amazed that in local Bars where its the preferred Coffee brew for whats called a "Nudge", but it's even welcomed for Irish Coffees or whatever. Many offices use it for their employees, that attributes to the success of our Expresso places every few hundred feet or less thru our downtown area. Irwin

Is "Hale Aina" some type of A local kind of "Stroke" Award? Sort of we rub each others backs. It certainly comparable to the MSN annual awards thingy or even worst. Just proves the Magazine is out of touch with everything but its advertisers. But that always been the case of most things at the Islands. Even the newspapers weekly restaurant section is a 100% Advertising supplement. One of the most profitable for any newspaper anywhere. But it still is taken seriouly by the eating public as being customer orientated even though it makes no claim as being anything but a advertisering supplement of the paper. It's nice to be Naieve especially in Hawaii. Good guys pat each others back and the public sucks up. I miss doing business in such a credable market place. All it requires is paying your dues [buy adds], waiting your turn to be featured and paying for your PR, da rest is not very important. If your mediocere it okay so everyone stays that way. Irwin

The information that I was able to check out advised me that the Goan Sausages are based on a "Hot Portugese Linguica Sausage" that is very different then Chorizo Sausage in taste and texture. The Portugese Sausages are available on the East and West Coasts even at such stores as Sam's Clubs or Costco. The best are available in Newark NJ, San Jose Ca. and around Boston or Cape Cod. Irwin