a-nomad

Just putting in my two cents ... I don't believe they have to (or need to) be able to cook well themselves. But I do feel it is important to have a good understanding of food and the process of cooking. I tend to think of criticizing restaurants in the same light as criticizing art. The artist (or chef in this case) may be able to create this magnificent piece. But if he/she has no one to enjoy or really appreciate it, it will go usually go unrecognized for what it is and never get the credit it deserves. So if you think of the critic (or even any diner who appreciates a good meal) at the one is "viewing" (and tasting) the piece of art, it only makes sense that the more he knows about this type and style of art (and what goes into it), the more he can and will appreciate the final result. But does he have to be able to paint a similar masterpiece himself/herself to appreciate it. No, not necessarily.

Aloha all! I'm also glad you started up this area on Hawai'i... I sometimes feel a little isolated from the rest of egullet way out here. I'm another 'year-round' local resident of Oahu (I live in Honolulu) . I love Hawai'i because it has such a diversity of restaurants and food. I also have a small restaurant column called "Island Flavors" that appears in many of the local military papers (circulation totals around 60,000). The column doesn't really critique the restaurants as much as it just introduces military servicemembers (stationed here) and their families to local eateries. In the past few months, I have written about everything from great little local Manapua shacks and burger joints to the award winning restaurants of local celebrity chefs like Sam Choy, Alan Wong and Chef Mavro. Since two of the military papers are published by the Advertiser (Army, Navy) and two by Midweek (Star-Bulletin) (Marine, Air Force), I have been given the opportunity gotten to work with both papers and their writers. Well, I just wanted to drop in and say hi. See ya round egullet.

Has anyone heard of (or tried) a product from France called "Hpnotiq," made from cognac, vodka, and tropical fruit juices. It is sold in a bright, blue bottle. I came across it today for the first time and was just curious about it.

Chilled Tomato Soup 2-1/2 lb ripe tomatoes, quartered (preferably a ripe full-flavored tomato like the oval plum) 1 T olive oil 1 onion 1 carrot 2 garlic cloves 5 sprigs of fresh thyme 5 sprigs of fresh marjoram 1 bay leaf 3 T of crème fraiche Salt and pepper Heat oil in a large saucepan. Chop and add the carrot and onion and cook for 3 to 4 minutes, stirring occasionally, until they begin to turn soft. Add the tomatoes, chopped garlic and herbs. Lower heat and simmer for about half-an-hour. Discard the bay leaf, strain the soups and stir in the crème fraiche. Cool and put in refrigerator to chill. Pour in the bowl of your choice, stroll into back yard to lawn chair or hammock (Careful! Hammocks can be messy!) and enjoy. Keywords: Soup ( RG555 )

Thanks for the tip. I'll have to try some (I'm a big brulee fan!).

I haven't tried this cut of beef yet (that I know of). I'll look for it next time I'm out. Is it available pretty much everywhere?

I have a Gaggia that I am very happy with.

Who makes creme brulee ice cream? Does it taste anything like the real thing?

I'll have to go with a very basic chilled tomato soup (see recipe below). It may be simple but it is very refreshing on a hot day. 2 ½ pounds ripe tomatoes, quartered (preferably a ripe full-flavored tomato like the oval plum) 1 tablespoon olive oil 1 onion 1 carrot 2 garlic cloves 5 sprigs of fresh thyme 5 sprigs of fresh marjoram 1 bay leaf 3 tablespoons of crème fraiche Salt and pepper Heat oil in a large saucepan. Chop and add the carrot and onion and cook for 3 to 4 minutes, stirring occasionally, until they begin to turn soft. Add the tomatoes, chopped garlic and herbs. Lower heat and simmer for about half-an-hour. Discard the bay leaf, strain the soups and stir in the crème fraiche. Cool and put in refrigerator to chill. Pour in the bowl of your choice, stroll into back yard to lawn chair or hammock (Careful! Hammocks can be messy!) and enjoy.

Hmmm.. I had not considered that. Since I don't usually have lu'aus at my place, I might have to sneak off to Paradise Cove or Germaine's lu'aus (two local tourist lu'uas) and see if I can snag a part of the pig there.

Yes, Hawai'i is just that! The problem is the places that offer pancetta are outrageously overpriced. Maybe I'm just spoiled.

True... And my wife's recipe is excellent (if we can find the pancetta... not always an easy task in Hawai'i). But once in a while a little variety is nice. Even the simplest dishes change slightly from place to place. That what makes food (and eating) interesting.

Leftover spaghetti alla carbonara (made by my wife). Have you ever noticed how hard it is to find good carbonara in the United States? While living in Italy, excellent carbonara turned up under every stone (perhaps you haven't heard of those famous "pasta rocks of the Veneto"?), but ever since I moved back to the U.S., it's next to impossible to find any that is any good. In fact, we tried a little Italian shack the other day that claimed they made it, only to find out their recipe did not even include eggs! What do ya do?

I have a Gaggia and love it. While I haven't seen much in the way of Gaggia selection since returning to the states, I found out all about them from the owner of my local cafe (while living in Italy). He helped me pick one out (that wasn't too outrageously priced and I find it makes an excellent 'cappo' and espresso (comparable to those in my previous home).

Hawai'i For lunch & dinner: Iced tea, green tea & occasionally wine. For breakfast: Coffee, espresso & occasionally wine ... er, never mind on that last one.

When traveling in a new city, I would suggest just asking around for suggestions... But way too often I find that when I ask, say, the clerk at the hotel's front desk, when I actually arrive at his suggestion, the chef seems to either mysteriously have the same last name, or greet me with a "oh, did cousin Bill send you?" Of course, once in a while you'll be lucky and find a winner.

We usually eat out twice a week (one nice meal and one cheap-to-medium priced restaurant). Of course, my wife is an incredible cook (who really enjoys trying new dishes and perfecting her current ones), so eating-in is also always a pleasure for me (often as enjoyable as eating out ... we just have to clean our own dishes afterwards).