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PakePorkChop

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  1. Aloha, Suzy! Balut is well within the range of what I am looking for. I'm still trying to find Glossyp to arrange a get-together. Thanks, David, for the suggestion. I'm looking for food well beyond shrimp, such as goat organs, fish maw, and the like.
  2. I'm asking for suggestions about unusual food in Hawaii and where such food is available. This food may be along the lines of Andrew Zimmern's "Bizarre Foods" or something less adventurous, but still unusual.
  3. If you are going to be in Chinatown, Indigo Eurasian Cuisine offers a wonderful martini feature from Tuesday to Friday, 4 pm to 7 pm. All martinis are $3.50, including super-premium (compare $8 Waikiki, $14 New York), and he provides a COMPLIMENTARY appetizer buffet. You need to get there @ 4:30 pm, as a complimentary buffet runs out quickly. Right next door is EPIC Restaurant, with reduced drink prices and appetizer prices.
  4. This is a link to an article that discusses okazuya in Hawaii: http://www.hawaii.rr.com/leisure/reviews/a...ooanokazuya.htm The article opens up like this: "One of the distinctive food services in Hawaii is the okazuya. Originating in Japan, okazuya are shops that sell prepared dishes to accompany the rice in a meal. The development and character of these shops in our islands mirrors our economic history. In the late nineteenth century, Hawaii's primary industries were the cultivation and processing of sugar and pineapple. These large agricultural operations required the importation of many laborers to work in the fields. Between 1868 and 1894, over 40,000 Japanese were brought to work in Hawaiian plantations, the vast majority of them single men. Their sustenance was rice, with vegetable and protein dishes, "okazu", serving as condiments for the staple food.1 Most laborers, however, did not have families to provide such meals. Rudimentary okazuya, "side-dish shops", were set up to provide quick and inexpensive food. With a range of appetites and income among the workers, food items were sold by the piece.2 As the Japanese moved from rural plantations to urban areas, the okazuya followed to serve a different need. A rising standard of living required both men and women to work, leaving little time to prepare morning and midday meals. Walking to the bus stop or working place, one could easily obtain food at a neighborhood okazuya. Today, finding an okazuya and a parking space to go inside is usually difficult; they are no longer the most inexpensive and convenient means of obtaining carryout food. Their primary function is to provide individually customized meals of specialty items. These dishes are derived from various ethnic cuisines, with home-cooked tastes. As food is still sold by the piece, discriminating diners can literally "have it your way".3"
  5. Thanks for all your suggestions and referrals! In regard to getting together, email me at anthonychang@hawaii.rr.com and we will find a venue and a date.
  6. Aloha, Suzy! I knew that I could count on you! Quick questions: Why is Donato's bread no longer available to you? Why are you not a fan of chiabatta? On a separate note, glossyp and I agree that we are long overdue for an egullet "chew the fat" session. We know that you are way over there in Mililani. Is there any date, time, and place that is more convenient for you than others?
  7. No one is responding so I will have to resort to a Bobby Flay throw-down here. Both Antonio's Pizza and La Pizza Rina use Italian rolls from Daily Bread Bakery on King Street. Does that not suggest that this is the best Italian roll in Hawaii? For ciabatta, Patisserie. St. Germain's is a little dry. While we're at it, best French bread is at St. Germain, followed by Bale. The crust of the French bread at Daily Bread is a little gummy. Agree? Disagree? Chew. Discuss.
  8. I'm looking for airy ciabatta and nice hardy crusts.
  9. You may be able to find Ted's pies in the refrigerated sections of supermarkets and outlets such as Long's, etc. Otherwise, look for regional specialties: http://starbulletin.com/2000/08/30/features/story1.html
  10. I am widely known to boe addicted to fatty meats. I will spare you the details. Nevertheless, I have minded other, more healthful cuisines. From my perspective, the vegetarian glory of Hawaii is its fruits. The summer bounty now includes the lychee family, including rambutan and loong an. Kamiya Papaya and Apple bananas are other luxuries. Coconut and Macadamia nut items are also hot, especially combined with Hawaiian chocolate. Then there is Hawaiian Kona Coffee beans, combined in various mixes with Hawaiian Vanilla, Hawaiian Chocolate, and the like. If your group was not averse to dairy products, a very wicked ice cream could be concocted. If dairy was not permitted, there would be a number of items yet possible.
  11. Ted's Bakery. period. You can go to the bakery or find outlets at various markets or restaurants. Do not accept less.
  12. sk, I have raised the same question among my local Pinoy contacts and have received a variety of answers. I pass these on to you without confirmation. First, I am told that the predominant origin of Filipino immigrants here in Hawaii is Ilocos Norte, a relatively rural area that is the northernmost province on the western shore of Luzon Island. That would put Ilocos Norte a long way from Manila. Kaoshiung on the island of Taiwan would be equidistant. It is characterized by agriculture and cottage industries. As you know, regional cooking styles in rural agrarian districts can be quite distinct and persons accustomed to those styles have greater reluctance to develop new tastes. "We know what we like" Thus, it should not be surprising that the vast majority of Filipino restaurants established in Hawaii have Ilocano tastes and flavors, home cooking if you will. With this in mind, many Ilocano Filipinos in Hawaii tell me that they do not go to Filipino restaurants because "my mom (or grandmom) makes better food at home." Contrast this with the Chinese situation in Hawaii. We have long since departed from the time where rural immigrant home cooking was the substantial offering of Chinese restaurants in Hawaii (although we still retain some nostalgic alternatives). Today's Chinese restaurants boast stoves with three times the heating capacity of Western stoves, producing food with "the breath of the wok" that is difficult or impossible to replicate at home. The food is a blend of Cantonese, Macanese, Hong Kong, Hakka, and Sichuan dishes. Perhaps this is why local Ilocanos tell me that they go to Chinese restaurants when they celebrate birthdays, weddings, etc. As for non-Filipinos, the rural agrarian Ilocano style presents a lot of braised vegetables and meats (with, shall I say, less usual cuts prominently featured). You and I come out of a robust eating tradition that revels in such delicacies. However, consider the words of Andy Bumatai: "I love Japanese food. Everything is so artful, ingredients are placed just so. It looks so beautiflul, you don't want to eat it. With Filipino food, on the other hand, it looks like somebody has already eaten it." Have you been to the Maunakea Marketplace Food Court? There are a number of Ilocano food stalls and also one stall with Pangasinan cooking and another with Cebuano (Visayan) cooking. Lots of interesting dishes!
  13. I've been to the Plumeria Beach House and was disappointed by the presentation and food. Two examples. For the sashimi (raw fish), they put two little pieces on individual dishes rather than arrange the fish in platters. The cost-saving device is very apparent and, to my mind, quite off-putting. To arrange an individual serving of sashimi to my liking, I would need to empty many small dishes into my plate instead of using tongs to select the number of pieces that I want. This may seem somewhat esoteric to those of you who are not sashimi enthusiasts, but believe me, the cost-cutting aspect is very clear. The second observation is that the hot entree selection for that day featured New York steak, individually cut and prepared to your preference. They accomplish this by preparing a New York roast and grilling the meat to your order, if necessary. Fair enough. For a $28 buffet, however, you expect the meat to have some tenderness. It did not. On the other hand, I have always had a marvelous experience at the Halekulani, including Orchids. Don't forget to visit the interesting shops, including the only Vera Wang boutique in the whole wide world.
  14. I went by on Tuesday but Hakkei is closed on Tuesday, so it would be wise to call beforehand (808) 944-6688 and make sure that it is open. It's web page indicates that it is open for lunch from 11:30 am - 2 pm, and for dinner 5:30 pm - 11:00 pm (but orders are stopped 1/2 hour and 1 hour before closing, respectively, so don't depend on late seating). http://www.hakkei-honolulu.com/index.html The theme is Japanese comfort food: rice cooked in a ceramic kamado, yielding a crispy layer called okoge; homemade tsukemono, miso soup with ingredients changing daily, nimono, and oden. The rice is ready for service at lunch at noon and 1 pm (all these different time slots!). Lunch sets are $15.20 and $18. Dinner sets are $35, $40, $50, and $60. You may also order ala carte. I can't tell you much more because the menu that I was given is written in the Japanese language! How much more authentic can you be?
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