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It's certaintly no exaggeration that KCC, and more recently, the other community colleges, have been the vital force in bringing forward many of our current top chefs. Alan Wong is probably the most illustrious of the KCC graduates, but there are many more who are working in top positions at all the hotels and stand-along restaurants both here and on the mainland. Given that we don't have much in the way of fancy private culinary academies here, the community colleges have been the unsung heroes in making HRC a reality. Kudoes to you for your part in setting up this (as well as so much else). We'd love to have you back here in the islands. Unfortunately I have zero connections in the local food industry. But it would seem that your experience and knowledge would make you invaluable as a consultant or partner in new openings, as much of what is lacking in the current HRC movement is a knowledge of its history. Anyone one in this forum have any ideas about how we can bring Irwin home? skChai: In your posts you often mention, "HRC", im not familiar with this term or what it signifies. Please clearify. Since i'm not longer bound by confidential restraints I feel free to respond and express my self in open forum. It's interesting to be able to answer questions or provide suggestions, comments or advice Probono. I am still available for challenging projects either as a consultant or as a principal. My dormer protoges whom operate the business often call me at all hours for advice from all over the world. It's very difficult to not be involved, i'm not sure if I'm capable of being inactive. Only time will tell. But as you're aware the Island's are very special to me, i've had the opportunity to study all aspects regarding food, as before I enter personally into any venture I attempt to learn as much as possable. During Trouble Shooting many operations we'd spend several weeks investigating the trash, before we even entered the operations and introduced ourselves to the Management. It was likely we'd have several of my staff employed at various positions from the date we accepted the contract. We generally were hired several months before becoming known. That's part of why we were so effective in resolving problems. We always tried our best, weather it was with new products or whatever. There are few things more satisfying then making someone proud of themselves, or seeing a satisfied customer, even thru serving and pleasing someone thru a crisis. Even though I haven't been able to visit as much as i'd like, at least I communicate with friends, and vicariously thru my Children who Graduated from UH, as well as attended HSG, SECO and St. Andrews who visit often. Irwin

Kimo, it's only been a short time since Washington Saimin closed, so I don't think there are any plans to reopen it for now. . . Irwin, it may have been that the Papaya King concept was ahead of its time, at least for the local community. More recently, the Jamba Juice chain, which sells a variety of fruit smoothies and drinks as "health boosters", has opened several branches in the islands and seems to have been quite successful - somehow they always seem to be situated next to or near a Starbucks. Not sure of the reason for this. One tricky proposition is that the selling of hot dogs and tropical drinks may have been puzzling to people who tend to view the former as "junk food" and the latter as "healthy alternatives". Another problem may have been that the concept might have worked better in Waikiki with the tourists than in Ala Moana, since hot dogs have never been a huge fast food item in the Islands, except at ballgames, picnics - even there they are increasingly being superceded by the Spam musubi and its many variations. McCully Chop Sui is still going strong - lots of loyal customers, including many of my UH colleagues, still go there regularly. Of the other Chop Sui houses, Manoa Chop Sui closed down long ago and is now (argh) a Starbucks. Regarding the "Fried Chicken Wings". I guess I don't have much experience at Korean-style bars (hehe), but are you referring to the crisp marinated wings that are often now sold on plate lunch menus as "korean chicken"? In general, I agree with you that Hawai`i probably has a range and quality of finger and snack foods far suppassing just about anywhere in the world, as well as culture that places a high value on providing these foods on an everyday basis. Scholars who come from the mainland to the UH for one of our dept. colloquia or informal panels are shocked that instead of expected bottled water and / or chips n' salsa, we regularly present huge trays of crispy gau gee, manapua, meat sticks, chicken katsu, fried noodles, several kinds of mochi, etc. etc. People here would be disappointed with anything less. skChai: Papaya King closed only for one reason. Maurice Sullivan wanted the space he rented to them back. He wouldn't allow then enough time to develop a local following. The nyc style tropical drinks were put together from quality ingredients that were formulated over 85 years ago, served in Times Square and many high volume locations thru Manhatten. The Hawaiian customers who tried them became regular customers. The largest contigient were employees who worked at Ala Moana Center Shops. The operators were trying to build up the business by word of mouth, primarily because of their limited capitol. The sales did not bring them into the percentage rent anticipated by all ala moana shops, especially in spaces subleased. Hotdog Sales were always substancial at Lynn's Deli, whose owner operated the very high volume Chines Restaurant, as well as the Italian Restaurant. Also owned a New Zeland Meat exporting Company that was successfull. Are they still in business? When the Bakery closed and they moved into that location at the mall. It was after the Bakery had a fire at his production faculty. I called, "Young", the owner up after it was reported on the news, and sold him the location on King Street in Kilihi, where I had purchased the lease, and had intented to open a Wholesale Bakery. It was very timely and worked out well. I'm curious about your feeling about the reception of Hot Dogs in Honolulu. I remember that they used to bring from 'Maui" for Fernandez Carnivals, Fund Raisers and Special occassions from the Ranch [don't remember how to spell the name] that made "Skinny Bright Red", Hotdogs that locals would line up to buy. For many years the only source of bulk varieties of Korean Kimchee, [very tasty] was "Tamishiro's Market". There were many suppliers of Cabbage and Turnip Bottled Kim Chees but not bulk. Just before I moved from the Islands there were Korean Grocers who startind making and selling their own. In Seattle and especially in Lakewood near Tacoma we have Asian Supermarkets with a many as 200 varieties of bulk Kim Chee, kept in special self service refrigeration under glass. I consider shopping there as party time. There also many excellent Korean Restaurants featuring many authentic full table partyish pre ordered preperations for as little as 8 diners. I used to enjoy eating at the McCully Chop Suey late at night with Don Ho, and Rap Raplinger who i'm sure is best remembered by his rendition of, "Room Service". About visiting, Korean Bars, it best expressed by my signature on all my postings. However I became friends with many of the owners and was often invited to stop by with my family during the afternoons. There was one place that originated the spicy, seseme seeded coated chicken wings, that had developed into a important take out business prior to our leaving the Island that required 3 deep fryers. There was a Professor at UH, who was very close to my wife, my kids babysat for him who was writing a interesting project to be incorperated into bookform. About the Ethinic History in Hawaii. Curious if Dr. Sasso ever published. Irwin

Having used the same supplier, who introduced the cut of beef favored by the majority of the original "Cheese Steak", providers located in Phidelphia about 70/75 years ago. The Meat was provided by the "Cross Brothers", meat company who sold both Kosher Beef as well as non-kosher. The cut used was supplied to cross Brothers from all over the east coast, and in later years from anywhere they received supply. The was The ,"Cow Rib Eye" not to be comfused with the Spencer Steak. They were often due to the Cow's feed with yellowish fat, bet the old timers remember that. The eye is exactly what it means the denuded center cut of the boneless prime rib. These cuts had excellent flavor and character as even in Cow's there was marbling. The restaurants placed them for a short time into the freezers, just enough to firm the meat so it could be sliced and portioned from any restaurant slicer. It tastes delicious when grilled with onions and cheese. Cooks quickly and uniformly. Now for the Cheese. Originally there was only one variety suitable as it was the only cheese product suitable that reguired no refrigeration. 'Velveeta", Boxed and Stored in a cool placed, easily sliced with excellent melting qualities, with just enough saltiness to compliment the beef and onions. Remember when these places opened they were put together with tight budgets in minimal available space. There were concerns of where to store the disposables only weeks after opening. Often the Cheese and paper goods were kept in a nearby truck. Meats were stored at a family or friends market or butcher shop. Of course we all know how these business progressed. I'm salivating thinking about how much I miss a late night visit. Irwin

Rachel, Mamster and skChai: The orgin/evolution of the "Hawaiian Plate Lunch", is something that according to my information only statred with the second world war. It was not directed to the actual Military Bases, whose personel were fed only in the Mess Halls or on base NCO or Officers Clubs. The only way on-duty personel could access the ,"Plate Lunchs". was by getting a Pass. If they'd receive a pass they raced right to wherever the 'Action" was or the Beaches/Bars. The major customers were the Civilians, employed at various positions by the Military. This included the majority of Long Shore Men, Base oriented Civilian Employees in fact the great majority of workers. They were the customers that the independant contractors served. Many were pre-order and prepaid by the Military, others were serviced by Lunch Wagons, with special gasoline permits who were expected to be at assigned places at specified times of service. Remember everything was on a 24 hour basis. The oters operated from assigned semi-permanent locations where they served Truck Drivers or worker who assembled for transportation to and from work. The most viable criteria for the plate lunch was full them up, cheap and tasty. This was even applicable into the 1980ties. I took the chance and purchased a Full Shipping Container, sent directly to Oscer Mayer from their plant by mistake at a very low price for the product, because I was familiar with it, had tried it, and thought it was perfect for Plate Lunches. I brokered it to the caterers who specialized in the Plate Lunch Wagons. The item was 'Salisbury Steak's, 10 ounces each, packed 12 to a aluminum steam table sized container, that more importantly was loaded with a good tasting gravy. This 40.000 pound container lasted less then 2 months. We charged the regular hi volume wholesale price. Made a good profit on the first container, and a commision of the future containers sent every 6 weeks for years. This item went great. Minimum work, lots of gravy to cover the meat and rice, even extra to use on other dishes. It was and maybe still is a hit. I wasn't directly involved business wise with the caterers or Lunch Wagon operators, even though I certainly was a customer. I did get to know many through the years as customers or friends thru various associations or suppliers when wearing my consultants hat. I was able to permote some items featuring reasonable under utilized food products suitable to that type of service on a probono basis. Irwin

Great info. Thanks. I worked Product Development for McDonald's just as they were changing over from fresh cut to frozen (the first of many operations compromises). Back in the fresh cut days they used to keep mountains of bags of fries in the basement of the stores and would rotate them. I know it had to do with sugar content, but never really understood the process. Could you go into greater detail on the potato storage/curing and the brix? I'm assuming the storage process is to convert some of the starch to sugar. How long should russets be stored and what is the idea brix. In fact, how does a restaurant measure a potato's brix? Marketing has it that Idaho Russets are strictly controlled. Do you know by chance if over irrigation is also a problem with Idaho's? As a side note, I'm amazed that more restaurants don't take the time to fresh fry potatoes. Holly: I've been following your writting's for years in the media, as well as more recently on the internet. In all it's various guises. If you worked product development with, "Roy Croc", and McDonald's your aware of how the production of Frozen French Fries evolved from 'Simplot", actually building the first Fries Factory, based basically on the consolidation of the then about 700 [i Think] McDonalds Restaurants that were all making their fries from scratch, not consistantly produced as management craved. Simplots done so well that he now owns over 85,000 Acres of Irrigated Potato Farms as well as a Beef Ranch in Oregon thats 65 miles wide by 163 miles long, plush many manufacturing plants and he's no longer the largest. This factory in a very short time was operating 24 hours daily servicing 3000 McDonalds and other operations utilizing Frozen French Fries. Now there are 3 major operators controlling about 85/90% of the market. Simplot even has potato farms and factories in China. The only proplem with Idaho's and Russet's is that in the marketplace they are one and the same. There's insignifigent amouts of Russets varieties grown, or other types of potatoes in the Idaho/Oregon/Washington Region, especially the so called Potato Belt. There are independant growers who are succeeding with Organic as well as different types. But the big growers are quick to adapt to any appearent marking success IE; Yukon Gold. Research has been proven that the Russet Potato Farmers have been over irrigating the potatoes during the last 5 years, resulting in potatoes with mimimum taste,flavor and character. Most suited for their major customers. The Fry and Chip Manufacturers. Insiduiously this resulted in [to me] the abomination of so called Flavored Products. To me the addition of flavors only add's the taste of chemicals, salt and maybe what they advertise. It's even gotten into Taco Chips. There has even been marketed in Seattle, over irrigated tasteless, Red, Yukon Gold and other type potatos from the bigger growers. The most important thing in any potato utilized for french fries [Which originated in Belguim] is that it have a high Starch, low Sugar Content. This should be stored in a dark, well ventalated area, temperture controlled to 55 degrees. I'm not sure what the correct Brix is, i'd need time to dig out the information. But do know that it's very important since you receive Potatos from storage year round and they are rarely delivered to the recipient in controlled temperture/athmosphere trucks as the big producers require or won't buy as the potatos are inspected and checked prior to unloading. When any refuse the delivery, it's dumped price wise into the local market. then you'll suddenly see supermarket sales. The best potatoe for French Frying are the "Bintjes Potato" or "Matrrist Piper", [also known as the Yukon Gold]. They are the ones used by the more authentic purvayors of "Belgium Frites" and thru out Europe and most recently in America. The finest commercial Restaurant Potato Frying System is the ,'Rubbens Fryers". If you have any other questions I will try to answer on any hotel, restaurant or food topics, since i'm no longer bound by outdated confidentiality agreements since being semi-retired from consulting. Irwin

Please take under consideration, that with Chinese Food. The Food Rules ! This often meams that the dishes are going to be seved upon completion. That why when you order your dinner it's best done for a full table, pre arranged Banquet Style. Preferably with a Lazy Susan, so everyone may serve themselves. If I remember correct there were several places in the London area , that were able to coordinate the meals, providing french service. Irwin

Suzanne: The original owner died. I had some friends purchase it and take over. They stayed in Business several years, then wished to sell their operation. I assisted with the sale, as their landlord is a close friend, renegotied the lease. The new owners renamed the place and consolidated the previous business with their own that operates in several other locations. Its located is "Des Moines, WA." If you were impressed with that volume I should relate the sales from when I worked at, "Nathan's" in Coney Island, NY when it was really busy one summer or the ,"New York Worlds Fair". Irwin

I became involved with a perfectionest who operated a restaurant that opened featuring Fish and Chips, as well as Alder Wood Broiled Salmon and Chowder. The place becamepopular often serving as much as , 3,000 pounds of French Fries per weekend. This was with self service 75 seats under roof and about 50 on a deck plus take out. It's located near a Marina and Fishing Pier. We tested many types of Potatoes, finally settling on what's sold in 100 pound bag's as ,"Washington State Spud's" a long Russet potato weighing close to a pound each. We hand peeled the sides, leaving the skin on the ends. After many experiments we settled upon a 3/8th Inch Cut. After washing and cooling the potatoes in iced water. they were peeled and put into 5 gallon plastic food service containers, with a wedge cut in the sealed lids for drainage. The water added to these containers was also iced with a antioxyitent to keep them while under refrigeration until cooking. Each container carried about 30 pounds of peeled and cut potatoes. We stacked up about 100/120 containers prior to the weekend rush in the Walk in Reefer. We had 2 large capacity high BTU gas Fryers set up side by side with Large Frying Baskets. We used a high temperture liquid frying oil with a non foaming additive. The fryer on the right side, farthest from the pick up window was pre heated to 350 degrees. The other fryer was preheated to 375 degrees. The tempertures were checked daily before begining service for accuracy. The start of business 5 buckets were removed from refrigeration. Initally 2 were inverted to drain on a stand in close proximity to the the fryer placed over a floor sink built in to drain the fluid. The Potatoes were placed into the Baskets [3] and allowed to drain. Then the potatoes were placed into the 350 degree hot oil. Shaken often to keep them from sticking and fryed until there was no steam or moisture coming from the hot oil, when this happened the potatoes would begin to turn golden brown. After they browned they would be permitted to drain in the basket, then placed into the 375 degree fryer to brown off and finish prior to being placed to a serving station with infra red heat lamps in a mest container, vented and continuing drainage. Scooped and placed into ,"Pressed Pulp Containers", for pick up. There were ample baskets, and drainage racks able to keep rotation for service. These Potatoes were so well recieved that it wasn't unusual to have as many as several hundred a la carte orders daily. The only information i'm not providing was that we kept as many as 400/500 Bags of Potatoes in Ventelated, Temperture Controlled Storage and utilized the same 'BRIX", control formula used by most potato chip manufactures. This must be done as the potatoes fry best with optimum brix. It's been more difficult for them to maintain constant supply sine the potatoes suppliers are over irrigating the potatoe, providing potatoes that have to much moisture and two little taste. Irwin

Sadly, the Delicia Bar is no longer being made. Here's the list of favorites that are no longer with us: Click here. You're correct. They didn't have any caramel in them. Weren't they flatter, as well? More "boxy" than "bar-y"? Toliver: Thanks for the info, as well as the nostalgic link. Now if I could find who made the candy, plus actual ingredients i'd try to put together a similar snack bar. Irwin

KAREN: I was involved, wearing my Consultant's Hat, with the Staffing of many Hotels in "Oahu', and all the neighbor Island's as well as most areas in Asia, Polynesia, Australia and New Zeland. That was why at that time i became involved with the Community colleges, High Schools and the UH. Even to the extent of going from High School to High School, on the premise of introducing, with a cooking and tasting section the then new products at that time of, "Turkey Hot Dogs", and "Tuna Hot Dogs" to High School Home Economic's Classes. We kept our eyes out for the Students who paid attention and we were able to get interested in the topic. During the questions and answer segements we alway's introduced the topic of pursuing careers in the Hotel and Restaurant Industry. We'd try to get names and info from the interested kids. Then we'd follow up often with summer internships or part time jobs with 100% success in at least getting them started. I also became involved at "Kapolani Community College's', wonderfull program of teaching developedly disabled youth or young adults in training them for suitable positions of employment in the Service Industy. My most redeeming contribution was proving that by taking the time and effort to provide a type of apprentice program would become beneficial to all involved. This was so successfull that many of our local youths succeeded to the top of the profession at various Island Operations, even to Executive Chef or as Multi-unit Operation Principals. I've always felt that the best was right in Hawaii, and personel imports were more difficult, expensive nor rarely remained long enough to benefit the community. All I have to do is open any 'Islands Guide Book", and look at the various Hotel and Restaurant operations Reviewed to know that my efforts were beneficial to the community. I wish there was some way that I could return, as in many way's I feel that Oahu is home. It's surprising that almost everywhere i've visited in the mainland, i've come across people who got started in the food business in Hawaii, and are so successfull where ever they've wound up. It seems like Hawaii's exporting something more important then 'pineapples". Irwin

I had a good thrift store find yesterday. Scored a complete set of all, Jeff Smiths, "Frugal Goumet's", volumes. Covered and Signed. "Texas Cook Book", with recipes and Texas Trivia. "Louisiana Kitchen", by "Paul Prudhommes, with Cover and University Bookstore pricetag. Copyright 1984 in very good condition. Average price $1.50 per volume. Since i've been visiting thrift stores, as many as 5 on some days if there are any books that Seattle area folks are interested in. i'll be glad to keep a eye out for any you're seeking. My thriftstore jaunts are spent grabing something to read, while waiting for my friend to shop for items that will be sent to her community charity in Russia, so i'd be glad to have something to occupy the time. Irwin

When I was growing up at, "Fort Apache", in the Bronx, there was a Candy Bar available that i've never found anywhere else. It was a "Delicia Bar", covered with a thin Chocolate cover, the inside was paper thin wafers, each covered with a thin layer of Marzipan. It was popular with grown ups and even kids who enjoyed the taste, but didn't appreciate it's modest size. Irwin

You make good choices, too, Karen! Amazing that I could forget Maple Garden and Yanagi Sushi. Maple Garden was my father's very favorite restaurant - the owner used to always recognize me when I went to pick up a takeout order. Yanagi Sushi is my mom's favorite - I think it's actually Korean-owned. Both are longtime island favorites. I didn't include Gina's because it's more a plate lunch place - that subject deserves a thread of its own. The food is truly huge - it's the Masu's Massive of the Korean-style plate lunch world. I think it also won a reader's choice as best Korean in the Advertiser's latest poll. Never been to Duc's Bistro - I know it's French-Vietnamese and has live music, though. Bale's in Manoa is kind of unusual with all its Thai dishes and Banh Mi juxtaposed. What was your bad experience with Big City Diner? Anyway gotta go too. . . skChai: How nice to see postings about the ,"Maple Garden", it's good to know that they are still doing well. My 2 Chinese partners and I were glad to have found plus instigated their choice of location plus assisting in licensing and lease arrangements. When the started business the location wasn't considered appropiate for a Asian or any type of Restaurant, but we were convinced that with the community evolution it would become a favorite. Just came across some information that refers to this posting subject. The unique addition of "Tuna", to "Macaroni Salad", started during the second World War when the Plate Lunch and Sandwich Providers for Pearl Harbor and other military connected activities had very limited choice of sandwich fillers, or side dishes. Since there was plenty of Macaroni available, plus Mayo, they had limited amounts of Canned Tuna, plus Caught local Aku and other fishes they incorperated this with the Macaroni Salad to encourage the workers to enjoy eating the salad. There wasn't that many things available. Eggs, Balonga, Lunch Meat, Spam Etc. Since many of these Caterers didn't have a Meat Slicer they implemented the special popular until today. "Hawaiian Thick Slice", that was because since everything had to be cut by hand with a was much easier to mass produce sandwiches using just one thicker knife slice for the Meat items. It was funny because after I leaned about this Thick Slice popularity I recommended it to several Lunch wagon operators and drive inns who had been using pre sliced meats. They became the Wagons, that the construction workers waited for, because all the other wagons served the presliced sandwiches and there's were cut thicker. Even the Drive Inns sandwich sales increased. Irwin

KAREN: Thats a very interesting assumption. As I haven't personally visited Honolulu in the last several years I had received my imformation from 3 Physican friends for whom, i'd made arrangements for their visit. They are all connected with the University Hospital in Seattle, and commented about the physical attributes they observed in young people on Oahu and the neighboring Islands. I'm aware that there is appearently more and more overweight American's, but had hoped this was not the case in Hawaii. It seems that SCARFING their food, is the most regular way of eating. I had hoped that they were still utilizing the more traditional stir-fried veggies and some meat or protein that was more traditional. Has your information been published. It would be interesting to peruse this information. I still have some contact with Kapolani CC, and UH, as well as Straub Clinic and Queens. It's a shame that in such a small, enviormently controlled population can be so lacking in communication. Irwin

I have found that it's always better, to have on hand at home or in a restaurant what i consider the most important backup. I've always keep 5 variations of a Demi- Glace, home or house made reduction extract in my freezer in IQF Cubes. Beef, Veal, Chicken, Pork and Vegetable. All are made unsalted, slowly reduced and natural. Any one of these may often be able to provide the ooomph, for that sometimes, something missing that requires some Pizzazz. The are able to enhance most dishes, soups or almost anything. They even may help liven up a salad dressing or White Sauce. There been times when some ones spilled, burned or overseasoned a dish that this has saved the day. It's a excellent security blanket or a good secure investment. I was taught this many years ago, by "Henri Soule", the owner of Le Pavillion Restaurant in NYC. Irwin

SHHHHHH ! Only mention how delicious 'Barracuda", tastes. Called "KAKU', in Hawaii on eGullet. It's a underutilized species as most people think it's very boney, some think it's not ediable. Those in the know realize it one of the best tasting fishes. Even more special, often Cuddas, are greenish, blueish , even irredesent fleshed. But no matter the color always cook to whitemeat and taste great. It's one fish that may be prepared in any manner. Irwin

By far the worst purported pure, "Vanilla" being merchandised are some of the "Mexican Varieties", as sold on ebay and in stores located near border cities. We actually sent ome out for evaluation, thru friends at a UW Lab, where they found nothing of any actual vanilla product in the bottles. Why anyone would buy , or attempt to sell this stuff is wierd as it had zero taste or character, certainly wasn't extracted from ? I've tried different varieties in blind tasting, hard to judge because residual tastes are harder to rinse from extracts. I do feel that in applications similar to baking where nothing can replace sweet butter, the same applies to vanilla. I use Whole Pods whenever I wish to create something special. I understand that there's a pure powdered high quality Vanilla Powder in the marketplace. Has anyone tried this yet? Irwin

Suzzane: Wow ! You were very lucky. Didn't you realize that that partially digested tid bit, was a excellent starter for making your own special fermented fish sace. I'm sure it would have been equal the Pastis, or any Asian Fish Sauce. even the Vietnamesse delicacy.

KAREN: What your calling ,"Hawaiian" is actually more indicutive of "Polynesian", in general. I've had occasion to have been invited as a guest at ,"Samonan", or other Island's, homes, where these foods, especially the one you overlooked,"Franco American Canned Spaghetti', may be considered company treats. This evolved due to these items, while actually not expensive were merchandised, required no refrigeration to become part of the culture. It's also easy to overlook the the, McDonalds located in Hawaii, are often the top producers for the chain. When I relocated to Honolulu in 1965, almost no stores carried Brown Rice. Nut thru the years it's progressed to being comparable to the mainland. The 2 exceptions are that there is the highest per capata consumption of, "Bar Soap" and "Rice". The overall eating habits of the multi ethinic population is really in my opinion better then the mainland in general. Simply look around you, especially at the young people. They appear fit and healthy, compared to their peers. Far to many of the Imported Food Service Professionals are not the best available, just pay attention to the turnover in personel. There has been and will continue to be many capable chefs and cooks, who are taking advantage of the shortage in competent restaurant workers, traveling and learning who will eventually return to the Islands and bless them with their knowledge. The biggest problem was in aquiring capitol to begin a modest operation anywhere else, will get you no where in the Islands. Although many hotels are unionized, with good benefits the wages offered, are not offset by the actual cost of living so aren't attracting workers. Also consider that Management are operating as destination resorts where your clientle is there only for short stays, so the food service easily gets into a rut. What would you expect when your repeat customers are probably semi-annualy. Also very small proportion of sales are received from the Hawaiian Residents, anywhere in the Islands. I leaned that when operating in Honolulu it wasn't feasable to try to run a lower, more locally priced restaurant, due to rent, cost of advertising and economics. When we changed to a top of the line business, remembering customers by name, where the sat and what they enjoyed, we continued to prosper. But it was only because we were better at what we did then any of the competition. We had plenty of covered secure parking, and catered to professionals, business people, hotel/restaurant employees and the Military. the majority of visitors were recommended by locals or word of mouth and hotel workers who sent us customers because they enjoyed eating at our restaurant. Irwin

Good point. I'll let my buddy man the rods, and I'll try to make quick work with the knife. But what do you mean by "bleed"? Do you mean that I should just run my thumb down the middle of the backbone after I gut them, or is there some special method? Hopefully it won't be ME that's bleeding after I try to clean them quickly. Al Dente: The Bleeding of Fish the size of Bluefish, is done after you've gutted and gilled the fish. Then you wash it, also running with your finger or point of knife to remove the blood line on the inside of the fish. On larger Fish such as Halibut, or Salmon you also try to Flush the water thru the carcass via the bone frame, after removing head. The best retail example are the premium, cleaned, gutted and bleed fish sold under the, "Bruce Gore", Brand on the west coast. Irwin

Al Dente: Blues in order to taste good, must be quickly Cleaned and Bleed, then promptly chilled. Doing that will not give enough time for the acids and enzymes in the stomach of such a voracious feeder to break down. When they are running they tend to school up, and hit fast and furious. But if your not catching and releasing. Then take time out, or assign someone the taske of dressing your catch quickly. If you've done this your fish can be prepared in your favorite manner, and they will taste pretty good. Irwin

So that's how it happened. . . I didn't even realize that Maurice Sullivan (late Foodland owner) was also the first owner of the local McDonald's Franchises. By the way, the operation is now run by his daughter Jenai. . . Would it be O.K. to identify the noodle vendor? S&S (which incidentally is now owned by Japanese tea & beverage giant Itoen)? The soup base company also - there are still a lot of ramen shops near to the the old Cinerama Theater location on S. King and Punahou (if that's where you're talking about), but I'm not sure if any is the one you're referring to. The theater itself was closed down years ago and is not the site for a Checkers auto parts store. Wow, really? That must have been during the time when I was living on the mainland. I would have noticed that. Was it actually a Papaya King franchise? In an interesting way, this makes sense, since people tend to associate papayas with Hawai`i anyway, and with the hot dogs (which are supposed to be "better than filet mignon" I think the slogan goes) I would have expected it to have done pretty well, particularly with tourists. Perhaps it was the Ala Moana location, though. The "Papya King", was opened at the Ala Moana Mall entrance to the "Foodland", a tenant of "Maurice Sullivan". It had the same tropical drinks varieties as NYC, prepared from the same formulas and recipes. The Hot Dogs and Griddles were also authentic. I really enjoyed the ,Papaya, Pina Colada, Coconut as well as the Fresh Squeezed Orange Juice, but somehow it wasn't able to sustain the volume of sales, nor given enough time for the drinks to become accepted. I have always been surprised that theres not been anyone developing inti the niche market for such refreshing tropical beverages. There is still what I consider a "Hawaiian Style", Chinese Restaurant in Seattle. [similar dishes to McCully Chop Suey"], called "Tai Tung". I'm surprised that the "Fried Chicken Wings", featured in local, Korean Bars haven't become popular. They sure are better then Buffalo Wings. Also , "PuPu's", are more fun then the stylish,"Tapa's". No one prepares better fusion Bar Snacks, then those served in allt he Islands. Irwin

HUh ?, what's this mean?

Again, you're right that the renovation seems to be going against the movement to attract locals back to Waikiki. At any rate, it seems a lost cause unless they deal with the shortage of reasonably priced restaurants that appeal to local people and, more than anything else, the parking problem. Here, by the way, is the proper link for the article on the International Market Place renovation. I put an extraneous tag in it last time. I've been to China House restaurant quite a few times. It's always a great place for local Chinese favorites such as Cake Noodles with various stir-fries on top. Naturally, it would be great to have you back here in the restaurant business - we need people here like yourself who carry the history of the cuisine with you. I'm not certain if Flora L. Chang's husband is still associated with UH. You you happen to know his name and / or department? I could then look him up. You're right they're quite rare. In fact, I haven't had the privilege of tasting either in my life! Most of the prawns sold here in high-level restaurants are the "Kahuku Prawns" which are farmed locally, not ocean-caught. Here's a cite for the Post-Intelligencer article you mentioned: Pacifically speaking: The Islander menu roams the South Seas Interesting that someone would be opening up a Tiki-style restaurant in Seattle in this current day and age. But on the other hand, many of the Trader Vic's around the world are still doing well. SkChai: The articles are very interesting. The biggest bunch of Balonga, is that the "International Marketplace is become run down> That basically because it's always been contrived to appear "RUNDOWN". that's been a deliberate part of it's so called, 'Chrisma". There is nor has ever been any purported running down structurally sine the Fire Marshalls, or Building Department has never permitted this to occur. They have always been very much on top of this property due to the volume of visitors. What has been allowed to occur is MIMIMAL maintainence of the property deliberately. Sure it will allow many more parking stall's for transients, at prices locals can't afford, and more $$$$$ per Square Foot, especially since there will be a minimul amount of common area. The tennant's have been browbeaten, after all who can fight the Estate, for the long run. Reasonably priced Restaurant's only have to do about how much rent they have to pay to surive. Most Waikiki Restraunts are not high priced, just high volume. Tourist are often you're lowest common denominator in the amount spent for meals at restaurants. especially with the prolifigation of Time Shares and Condo Transients. I belive Flora Chang was involved directly with UH. Her husband may have taught 'Geology". "Samoan Crab", can still be special ordered from, "Tamishiro's Market". Walter Tamishiro was a close friend and a frequent customer at "Lisboa', as were many of the local fish dealers. Lunch Wagons and Plate Lunches, evolved during the second World War. There were several local business preparing "Bulk Volumes", of Sandwiches that branched out to preparing and delivering "Hot Boxed Lunches". I met several different, Hawaiian and Okinawian Families whom were involved in this business when I first moved to Hawaii. I've tried most of the, "Hawaiian Style Places", located in the Seattle Area. The best appearently that I haven't yet tried is located in, "Everett". The winner of the Barbeque Competion recently was , "Rainbow Caterers", owned and operated by a family from the Islands. I was very sorry when the , "Pearl City Tavern", closed it was one of my favorite restaurants. It was fun to bring visitors there and overwhelm them with the "Bonsai Trees", and the Giant Maine Lobsters", available in of all places Hawaii. Even today there are very few restaurants that have Lobsters in the larger sizes for sale anywhere. I remember eating a 12 pounder for my 30th Anniversity. Irwin

Placabo: Excellent point. I should have reinterated that the Garlic/Oil mixture should be kept under refrigeration until being used for cooking. I also personally add "Aji-No-Moto", MSG in place of salt to enhance the Garlic absortion in the oil, and to alleviate any bacterial growth. I'm comfortable using MSg in controlled amounts in place of Salt, since the effect is comparable without the adverse effects obtained by using salt. I always keep in mind that the largest known exposure with high natural occurance of MSG is in Human Nursing Mothers Milk. I know this will surprise many eGulletiers but research this topic on the internet. It's been well known scientifically for years. Appearently there has never been any proven allergies to date. It's not that I encouage it's use, but I feel it's better then using salt. Irwin