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oneidaone

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    SF trip report: April 17-21

    in California: Dining

    Posted

    Ohhhhh, I'm so jealous! Great report and what a fun trip!

    We just came back from SF, we arrived Monday at 6:00 am and left Weds mid afternoon.....Only one full day and that was for a memorial for our cousin at the Columbarium with dinner after at Los Jarritos in the Mission dist. which had really good food and handled the huge crowd of friends and family well.

    We ate a huge lunch at Scoma's that first morning the minute they opened and the next day a small lunch there as well. We also had lunch at Capurro's right across from our hotel - The Argonaut which was very good too. I was surprised at how good those 2 places actually were. The hotel was great too, nice location for that sort of thing. They have a complimentary wine hour with some nice pours (I saw the bottles but we were not able to partake due to scheduling).

    You Californians have lost an amazing person in our cousin but your coastline is better preserved through all her efforts as head council for the Coastal Conservancy.

    What's your official state cocktail?

    in Spirits & Cocktails

    Posted

    I'm sure many would think it's the Mai Tai - however - at almost every local party

    and in bars and restaurants you hear people say "Bud LIght & a Bucket." While it

    is nothing I would drink apparently bud light in a large/short glass of ice is a favorite

    drink of choice. Sometimes it's Coor's LIght or just plain "Bud & a Bucket."

    Host change at Dinner: Impossible

    in Food Media & Arts

    Posted

    All this aside I watched his show from Hawaii with Sam Choy last night, the mission was a luau for 150 in a ridiculous amount of time. Anyway to FN error and lack of editing or fact checking instead of shutome for swordfish they kept captioning it as "Shitome"

    which was kind of funny, how hard would that be to verify correctly?

    Polish bakery on Oahu?

    in Hawaii: Cooking & Baking

    Posted

    I had brunch at Michel's 2/3 and saw the banner across Leonard's. Glad you enjoyed it!

    A few years ago we went on this cool tour that started at 5 am with the fish auction at the old location and Leonard's was part of the itinerary. We got to go in the back and make malassadas and then fill them with whatever we wanted, it was so cool!

    I did make it to Hank's and tried to alligator andouille, it was really good, I had a cup of the horseradish cream on the side which was prudent because had it been on the dog it would have pushed it over the top for me, I have to say his tomato/onion relish on the alligator was outstanding. I also had a chicken dog with the mango salsa which I'd not had in all these months and it was so refreshing and delicious. Oh, I didn't eat both whole dogs, I had a bite of each and took the rest home for my husband to have for dinner, I instead devoured the whole order of fries which is huge and so delicious! Glad you had a good time here! A hui hou!

    Favorite Home Coffee Makers 2007-2009

    in Coffee & Tea

    Posted

    During Christmas a large box appeared at our door. Inside with no way of knowing who sent it was a Hamilton Beach BrewStartion Deluxe. Turns out the MIL sent it as a "gift for you" when really she hates our coffee maker - a Cuisinart - and coincidentally we'd just bought a new Cusinart model that same day. In any case she hates all of our small appliances and really sent it for herself when she stays with us for THREE WEEKS upcoming. I just shoved it in the closet they use and she can deal with it when she comes and try to figure out room for it next to my coffee maker. I had read reviews of it and people talked about it malfunctioning and scalding their hands and all when it dispensed so that kind of made me leary. We'll see when she uses it. Love the eGullet mug! Good picture!

    Alan Richman's House

    in New York: Dining

    Posted

    Bravo! What an entertaining write-up! I immediately began to wish I had those pigs in a blanket and then wanted everything you described and photographed. I enjoyed minute

    details, the Rx bottle on the counter, I was guessing what it was for, the Guy Buffet

    placemats (my interview with Guy is in the Member's News section on page 2). The plaid robe was a highlight-good for Alan to greet you in such a relaxed mode I feel it must have set the tone in a way for the evening. And Corgi's who can resist a cute Corgi? He's at one with the Queen.

    Many years ago (circa 1988/89) I had the pleasure of hosting Alan as a guest in the bed & breakfast that I was the innkeeper of. He was a pleasant guest and we had some good chats during his stay. He was working for People at the time and needed a story on Hawaiian Barbeque - so I chauffered him around to various places with what was at the time considered "BBQ" which is not like the Southern or Midwestern type. We had a car full of pork & beef from several places. We spread it all out and anyone who happened to be there was welcome to taste and evaluate. I took lots of pictures and wanted to send them to him but good old Long's lost them, dang! I recoil now thinking that when we had our wine and cheese we served chardonnay and perish the thought......White Zinfandel...........! He never said anything nasty about that and I thoroughly enjoyed his stay.

    Thanks again for a great recap of what was surely a fun evening! A hui hou! :biggrin:

    Polish bakery on Oahu?

    in Hawaii: Cooking & Baking

    Posted

    I don't think Beard Papa would fit your bill. When my uncle was here in vain search of

    paczki and we looked everywhere - he was most pleased to substitute Leonard's Malassadas. They are on Kapahulu not far from Waikiki, for this S. Side of Milwaukee

    63 year old dyed in the wool Polish uncle he thought them perfect.

    BTW, if you are here on a Tuesday beginning this week Hank's Haute Dogs will be serving alligator dogs in honor of Mardi Gras.

    Do try Leonard's everyone loves them and you can even get them filled if you like with haupia, chocolate and maybe even guava. A hui hou! Have a great trip!

    And on the 7th day.......

    in Hawaii: Dining

    Posted

    :smile: Hank's Haute Dogs will now be open on Mondays! Their one day off will now end with next Monday (1/21) being their first Monday open. Exciting also that he will serve his amazing Italian Beef sandwich as a Monday special! Monday is a holiday (Martin Luther King Day) so it's a great

    way to start the new hours in addition to his popular Friday and Saturday nights the only time to

    enjoy the killer 3 macaroni & cheese with Truffle oil from Piedmonte! Go Hank and Ohana! :biggrin:

    Cooking a Roast Without an Oven

    in Cooking

    Posted

    I'm afraid that I have no tips for you regarding the grilling of your roast.  Just wanted to express my sympathy and understanding of "all of a sudden" having to be without an item that normally you would feel would always be there.  I would not want to be in that situation.  Looks like you are well prepared, though.  Good Luck.  And Happy Holidays!

    Well thanks to everyone who's replied! We'll be fine without the oven although it is an inconvenience. When we had the earthquake last year and no power for 16 hours (less than some of the islands) we were able to make coffee by using the side burner which was a godsend.

    We're ready to roll with the roast tomorrow and looking forward to the 4th! :smile:

    Cooking a Roast Without an Oven

    in Cooking

    Posted

    The Sears man came between his appointed "window" of time yesterday and the conclusion was my 2 year and 3 week old GE Profile has died from a death of a burned (literally melted) element fuse.

    The reasons were many and included possible over spill from cooking liquids on the stove top which is a flat top and was here before we moved here in 2001, the oven that we had when we moved here that was already here died the FRIDAY BEFORE THANKSGIVING so we are at even par with appliance mayhem for the holidays.

    Here's the thing, we have a great gas grill and were/are going to do a 4 1/2 pound (approx.) Wasabi crusted bone-in prime rib roast. Does anybody have any tips for grilling such a roast? We read the grill manual and have a good idea but is there anything 'special' that you folks can add?

    Because of the "high end" (whatever) nature of the part it is not carried on the repair trucks nor in the Sears parts warehouse on the island - we should have it by 1/4/08 the next scheduled appointment. I had so many things planned for that damned oven. The 'good' news is that the situation could have been much worse, electrocution or fire was certain to ensue.....So anyway my dear eGullet Ohana if you have any advice/tips please share! Until then Melekalikimaka & A hui hou to each and every one of you and your families! :smile:

    Cookbooks Published in 2007

    in Cookbooks & References

    Posted

    I just devoured "Desserts by the Yard" by Sherry Yard. A really great entertaining read and stroll through her life and milestones, just lovely. THe pictures and recipes are great and now I can make that great flatbread they serve at Spago, I've always asked for some to take home and they give me a box. I really really enjoyed this book!

    Office Holiday Party

    in Food Traditions & Culture

    Posted

    Oh the cheese is it hunter with stilton? I used to know these things.........Your party looks like so much fun! Makes me wish I worked still to have such things to go to and participate in......but then again, no.........I am sure you had fun and thanks so much for sharing! You folks look like a fun group! Melekalikimaka and a hui hou! :biggrin:

    This morning's take at the KCC Farmers Market

    in Hawaii: Cooking & Baking

    Posted · Edited by oneidaone (log)

    I hope you also tell vendor this in addition to the whole world telling us will not solve your issues

    only your satisfaction to vent. I would tell them next week and let us know. I know that Big Wave

    the tomato farmer does sell products made by another chef at her booth so it's very likely it was not her product (the pizza is of course and is always delicious). So Aloha & a hui hou.

    Parmigiano-Reggiano rinds

    in Cooking

    Posted

    The rinds are definitely good for stock. Also, according to a dog owning friend, dogs love to chew on them.

    Testing this theory...

    Lexi being a bit more obedient than usual:

    gallery_41282_4708_489.jpg

    The blur you see is Lexi deciding that she likes the rind more than she likes posing for pictures:

    gallery_41282_4708_48599.jpg

    I will add, however, that not much chewing occurred, so rounding the edges might be a good idea.

    Lucky dogs!! I thought I treated mine, too!

    When I am making the beef stock mixture for Manele & Koele's food I use a parmesan rind to spike up the flavor it gets nice and soggy and some it goes in the cusinart when I puree all the ingredients prior to adding the ground turkey and Happy Dog, I should try letting them chew on one!

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