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Well it was about 25 years ago and a job requirement for me to attend. It was clear that it was designed to improve the typical students' (all young females) marriage prospects by giving them the skills and knowledge to marry and move up in a very class conscious society.

Well said melonpan! A lifetime ago I spent many hours teaching western table manners to Korean diplomats prior to overseas postings - now there are some stories - and I took several classes in Korean table manners at a Korean "finishing" school. We used chopsticks to place items on rice, to make little kim chee & rice "sushi" rolls and the like but were taught to use spoons when eating rice by itself and with soups. Times change, manners change but I still adhere to those basics. Just as I wouldn't pour soy sauce on my rice at a Japanese restaurant in Japan, I wouldn't pick up a big glob of rice with chopsticks in Korea. I am probably more sensitive to it than a Korean, because as a foreigner I would already be attracting unwanted attention and the last thing I would want to do is have people muttering about some barbaric, ill mannered alien - of course, I'd understand what they're saying and that can be interesting in itself!

freshly baked bread whatever fruit is in season hard cheese

I searched for a thread on this topic and couldn't find it but I may have missed something. If there is such a thread, kindly point me in that direction. Otherwise, what say you good folks of the Japan forum? In the many years I lived in Japan our family in Kamakura & Hakodate always drank beer with sushi but here in Hawaii many people drink sake. Does it matter? Is it just personal preference?

You should make an effort to try it especially if you enjoy other forms of taro. Most everyone acknowledges that poi is an acquired taste. I find it to be pleasantly tangy. Slightly OT but taro related: one of the more interesting recent incarnations of taro here in Hawaii has been the introduction of taro-coconut deep fried pies at McDonald's which have been on the menu at McDonald's in Asia for sometime. It appears they are testing well and people like them.

It better be if they are striving for a true Hawaiian BBQ dining experience! Others from the Hawaii forum could offer more details of the origins, development, etc. of what is being called Hawaiian BBQ outside Hawaii - it is what we Plate Lunch here in Hawaii. Usually consists of a couple of scoops of rice, macaroni salad and your choice/s of main dish (teriyaki, katsu curry, Korean style short ribs, huli huli chicken, etc.). Also typically offered are a variety of a la carte items such as the ever-popular SPAM musubi. Here is a link to the L&L site for the mainland U.S. - they are the major players in the expansion of this type of food eastward and westward of Hawaii. L&L/Hawaiian Barbecue website

As a relative newcomer to eGullet, I have to admit that my first impression was that there were a bunch of somewhat crazed people running loose here working themselves into assorted feeding frenzies. And, even though I've been cheerfully swilling eGullet kool-aid for a while now and I certainly won't stop, I think Bruno's description of us eGulleters was perfectly understandable whether we like it or not (just because they say we're crazy doesn't mean we're not). I also think the very nature of the entire Alinea project forum and related threads was legitimate fodder for his review of the restaurant - it set the stage for the description of a unique restaurant, dining experience and food which he apparently really enjoyed. Interesting sidenote is that if one were only to read the "In a Bite" sidebar, it leaves a completely positive impression.

They make a dinner plate, lunch plate and bowl. No more scambling for foil or plastic wrap when taking home leftovers from a party... And aren't I the geek for being impressed by this? ← Not geeky at all...the dh and I looked at each other when we saw this item and thought it was brillliant. Amazing no one came up with it before.

This one trumps the bizarre Thanksgiving turkey photo (looked like either a charred skull or face of an evil creature) from Bon Appetit a few years ago as the least appetizing photo ever on a food magazine cover.

This is why you are our fearless leader...no loaf left unbaked or uneaten! Thanks for the info.

This creeps me out. The "secret cookie" and oh the horror of an "extra 150 calories" from juice. Of course, now the good girl buys bottled water instead so the ends justify the means.

I have not been there personally but friends who recently returned from a visit to Maui and a cousin who lives there can't say enough good things about Cafe Sauvage. They highly recommend whatever is the daily seafood special. BTW, great fish dish! Looks yummy.

Thanks to everyone for their input. Gotta say that recipe from the Kahala would make a whole lot of lavosh! I'm sure it could be scaled down for home use. I tried the recipe from Peter Reinhart's Bread Baker's Apprentice (there's a thread in the pastry forum) which is quite different but yielded very good results. I've seen the Kanemitsu Bakery lavosh around and will try that as a comparison. Thanks again.

Fascinating info Wesza. I learn something new from you with most every post. Coincidentally, I just posted a recipe for ono from Roy's new cookbook "Roy's Fish and Seafood: Recipes from the Pacific Rim" at HawaiiDiner.com. The cookbook will be out in early June but we got permission to post a couple of recipes. crab-and-potato-crusted ono with creamed spinach and bacon As we say in Hawaii, "Sounds ono!"

I haven't baked for awhile but decided to try PR's recipe for a very popular item here in Hawaii, lavosh or lavash, the Armenian flatbread. It was very easy to make and next time I will roll it a bit thinner - the dough is incredibly flexible and easy to work with even when it's extremely thin. What appeals to me about this particular bread is it is reasonably fast to make, bake time is under 20 minutes and the oven only needs to be 350F which is good for us as the weather is already very hot here. I used shichimi (Japanese pepper blend) to top half and sesame seeds for the other. The shichimi lavosh was great with an Asian salad for dinner. I forgot to get pictures early on and the photo is of the remnants.

Aloha all, It's watermelon season here in Hawaii and whilst enjoying a deliciously refreshing one this morning I thought about making watermelon pickles. My grandmother used to make wonderful ones and I would assist her but I remember nothing about how she made her pickling syrup, etc. If anyone has a good recipe or method, please do share. There is nothing in the Recipe section. Thanks so much!

I know we have some forum readers who know a lot about the history of particular foods in Hawaii. I'm curious to learn more about the history of lavosh here. Who introduced it, how did it become such a mainstream product and anything else that might be of interest. Thanks.

You may already be familiar with it but the best resource on sourdough is Jackal10's class plus Q&A. Here is the link if you don't have it already. Jackal10's Sourdough class plus Q&A I'm sorry I can't be of help but hopefully you'll get some ideas from others who've been more successful with sourdough.

Aloha, I posted this link over in the Hawaii forum but I'm not sure if you saw it. Here is a link to a local recipe site, cake area. There are four different recipes for Guava cake but the one that looks most likely to return a light sponge is the Guava Chiffon cake. One thing I found interesting is that all of them call for cinnamon. Keep baking and reporting back! AlohaWorld.com

Panda's a great recommendation - I'd forgotten they were open that late. Other 24-hour spots that come to mind are Liliha Bakery and New Diners Drive-in in Kalihi, next to the post office on North King, just across the parking lot from Kiawe Grill. I'm not sure if New Diners has new owners or something but the food is much better than I remember. You'll eat really well, really cheaply - a burger is something like $3.50, throw in fries and a drink and you're barely going to hit $5. If you have big bucks to burn and aren't wearing shorts and slippers, The Bistro at Century Center is open until 2am with a late night menu that includes their French Onion soup for $8 and a handful of other dishes all in the under $20 price range. The parking is validated and easy, so there's a plus.

Do tell!

What I found curious about the lunch is that while RR isn't there to write a review of the restaurant, she nonetheless orders and dines that way. Her quote, "...we know the Buddha bowl [an assortment of vegetables and rice] will be good. So no one can get that.", indicates that she may have some issues with just enjoying food. Why not order something that would be good along with the other items? She may have earned the right to dine as herself as quoted by Ms. Pickett but it seems clear that RR is still at heart a die hard restaurant critic loathe to simply relax or perhaps incapable of doing so. As such, one wonders what would have pleased her and Ms. Pickett may have been correct to avoid any of her personally favored places for fear of the residual taint of RR's distain.

I have an ongoing love/hate relationship with sourdough starter so I can't offer much help but here is a link to the most helpful information regarding all things sourdough taught by eGullet's own Jackal10. Be sure to check out the Q&A as well. Sourdough

If you are taking the supplies at the hospital, the best way to get them there is with an insulated cold bag (you can find the ones that look like soft totes at sporting good stores) and a couple of frozen gel-ice packs. If you make them at home, freeze the milkshake (I found that a glass Mason jar insulated very well) and you can thaw it by placing in the microwave 20 seconds at a time until you get the right consistency, stirring between bursts. And, as helenjp mentioned and you noted - don't forget to eat yourselves - you're just starting a relatively stressful period and your health and nutrition are important as well. Best wishes to all.

This was/is a big challenge in our house since there are just two of us, we work at home and the dh is more of a rice person. My compromise is to make half-recipes of everything I bake (I measure by weight which dramatically increased my success with bread in general), freeze what is not eaten, give away what I can and, from time to time, our canine companions get bread as treats. Otherwise, I'd eat it all and then it would be a huge problem! I'm betting though that your hubby's office mates will be more than happy to eat your bread.