FoodZealot

Thanks, Pumuckel67. As for pineapple on pizza, as I recall, the first my family heard of pineapple on pizza was from my sister, who went to the University of Oregon in Eugene and told us about it. We were pretty incredulous. But it could be that we just didn't eat out very much, or my memory is just wrong. This would have been about 1981. I'm still researching the origin... mamster, I hesitate to differ with you, but IMHO, peanuts belong on a "Thai" pizza (with marinated chicken, bean sprouts, ginger/sesame/peanut sauce, and green onions) more than pineapple belongs on any pizza, "Hawaiian" or otherwise. [grin] By the way, if anyone ever gets a chance to try a variety of pineapple called sugarloaf, definitely do it. They're tiny, but low in acid. Really good. ~Tad

Next: Korean BBQ on Sunday, December 14th, 2003? Shall we meet for lunch or dinner? Several places have been suggested: ChoSun Galbi (LA) Toad House (LA) - specializing in pork belly Tsuruhashi (Fountain Valley) Bu Ga (Garden Grove) - recommended by grandcru Shik Do Rak (OC) among others... Discuss. ~Tad

I tasted this recently - Ciroc Vodka. There's some faint fruitiness to it. Enjoyable, but not mindblowing, at least to me... ~Tad

Pumuckel67, welcome to eGullet. You've asked a valid question, although it might be best addressed in a new thread. But to try and answer you, it is quite common to see steaks, pizza, salads and just about anything containing pineapple named Hawaiian or Hawai'i. Usually, it's presence in the recipe is the only criteria. While I understand why Hawai'i and pineapple are associated, it is a pet peeve of mine, because IMHO, most of these uses of pineapple rarely have resemblance to the way pineapple is eaten or cooked with in Hawai'i. Nor do most of these dishes originate in Hawai'i. The only exception that I can think of is using pineapple juice in teriyaki sauce/marinade. I suppose my problem with it is semantic. I think it's something analogous to chop suey (invented in America) and China. I doubt if I'm the first to say this (please excuse the grammar), but I do say it often: Just because you put barbeque sauce on it doesn't make it barbeque; and just because you put pineapple on it doesn't make it Hawaiian. While we're talking about pineapple, I've heard that pineapple is a common addition to modern sauerkraut preparations in Germany. Have you heard of this? ~Tad

I haven't done anything like it, but it sounds brilliant. I must admit to liking Pope's nose and turkey tails, etc. As an aside, I believe Filipinos make chicharron out of chicken skin, but I don't know how they are eaten.

I do not feel qualified to discuss the topic at hand, but I will say that we have recently organized some glorious excursions in the LA area. Just for reference, here are links to threads to restaurant visits in the Monterey Park/Rosemead/San Gabriel Valley area (East of downtown Los Angeles): Sea Harbour and Din Tai Fung. Also, a few of us also went to Hua's Yuanan Garden, but unfortunately, there aren't any pictures on that thread. It's sad that inexpensive (cheap as hell) food doesn't get treated as if it's "serious food" because the quality of the results and level of technique at some of these places is often astounding, IMHO. Since we're talking about America, I'd wager that there may be a few Chinese restaurants in Honolulu, Hawaii of national caliber, but I don't know them well enough to suggest one. ~Tad

Brilliant reports, tommy. Thank you and please continue! ~Tad

grandcru, thanks! I always prefer personal recomendations! ~Tad

I'll go to any Korean place we choose, whether LA or OC. Sunday, December 7th? Or the following weekend 13th or 14th? All three are okay by me. ~Tad

Soba, thanks for starting this thread! Kebab sandwich! Chip butty! Many brilliant combos. Anyway, a few of my favorites: -Pork sandwich from Cozy Corner in Memphis - spicy and smoky sliced pork (not chopped-IMHO, ungood), with coleslaw. Sweet tea. -NC style pork sandwich, lots of smoky bark, sliced (not chopped), with coleslaw, on simple bun. Sweet tea. -pastrami reuben, soft rye (not griddled), strong swiss, mustard, sauerkraut, half-sour pickles. Maybe just a little Russian dressing every few bites for variety. Take home and drink a Marzen with it. -cemita - Oaxacan sandwich on a chewy/crispy roll - beef milanesa, string cheese, herbs and chipotle sauce. Jamaica. -prosciutto, bufalo mozzarella, paperthin onions, coarse cracked pepper on chewy/crunchy filone roll. Olives on the side. Orangina. -ham and sharp cheddar melt on sourdough, pressed well enough to tear up the roof of your mouth. -fried salami and egg on lightly toasted white bread. Coke. -teriyaki beef or fatty shoyu pork, lettuce, lotsa mayo, on a hamburger bun. Fruit punch. -grilled cheese, ginger marmalade, lotsa butter - made in one of these gizmos, over a campfire. Gooood livin'. -Really Nice's Ultimate BLT with the bordeaux, please... fantasy sando: french dip made from homemade prime rib leftovers, horseradish, and salty, rich au jus. Frites. Nice glass of zin. (a decent facsimile is served at Houston's). ~Tad

Dang it, I can't make it this time, but I'm in for next time. ~Tad

-Genghis Khan Mongolian BBQ in Stockton, CA. I know, I know, but I went to college there. It's still the benchmark for Mongolian BBQ as far as I'm concerned, and I've not found an equal in LA yet- 1) All you can eat - more for the fact of making different combinations than for gluttony (not putting down gluttony, either) 2) mix your own sauce, rather than letting somebody else do it 3) they have lamb 4) the cooks use the two giant chopsticks and use a big flourish in removing it from the grill. -Sak's Teriyaki in Westwood - Not exactly off the beaten path, but no way you'd ever find it unless told about it. Two of my favorite things - cheap and good. -Log Cabin Inn in Big Bear -the carniceria near Slauson & Atlantic in Commerce. Haven't been there in a while, but it used to be pretty reliable. There was another good taqueria called __?__ El Indio a few blocks up on Atlantic that was also good. -Torung at Wilton and Sunset. Cheap and cheap. BYOB. Many band meetings held here. More as I think of them... ~Tad

hey, would Toad House fall under Korean BBQ? Is this the right one? Toad House 4503 Beverly Blvd. Los Angeles, CA 90004-2701 Phone: (323) 460-7037 ~Tad

I have a question about the method that some Asian cultures use for measuring the water to cook with any amount of rice - the knuckle method. If I understand correctly, the palm is placed flat on the surface of the rice, and water is added to the top of the knuckle of the first finger. Some people feel that this is the BEST way. I feel foolish asking this, but it seems to me that this introduces more variables into the ratio than eliminating them. First off, what if the rice pot is wide and shallow? What about a person with meaty/fleshy hands - wouldn't they displace more water than someone with tiny hands - although the tiny hands are lower to the level of the rice. What if you have big knuckles, but thin fingers? What if you are retaining water that week and have swollen extremeties? If a child makes the rice for the family, is their rice more or less moist? I see how clothing can be measured by cubits, or hands, but on this I'm boggled.... I'm aware that different kinds of rice require different ratios of water, and that age of the rice is thought to be a factor in how much water is necessary. However, all else being equal... enlighten me, eGullet! Please! Also, does anyone know - while cooking rice for his/her 3 years of rice duty, is the traditional sushi chef taught to use a volume for volume measurement or some sort of relative measurement like the knuckle method? Thank you, ~Tad P.S., when we made rice at home, we always measured 1:1 with the cup that came with the rice cooker, plus the same amount extra (about 1/4 of that cup), no matter how much rice was being made - which doesn't make sense either. More rice being cooked, less water necessary? Aaaaagh...

Jason, Langer's is table service, so while the waitresses are nice, we are denied the fun and benefits of interacting directly with the pastrami man, such as asking for thick/thin slices or from a lean/normal piece, getting a small taste, etc. as you would at Katz's. I've been to Katz's and it is indeed a religious experience at the Church of Pastramiology. If I had to try and describe the differences, IMHO Katz's is more refined (a thicker coat of more finely ground spices, the meat is trimmed a bit leaner, a lighter chew) whereas Langer's is a little more ... rustic (not quite the right word, but hopefully it conveys something). The bread and mustards are pretty darn decent, too. It's a shame we can't do a side by side tasting...with Chef Fowke's pastrami as a wildcard! ~Tad

Not sure where I stand on the East Coast/West Coast pastrami rivalry, but it's some damn good pastrami. I'm in if it's on a weekend, but don't stress if a weekday works better for you guys. ~Tad edit: spelling

I just got my copy in the mail last night, and I could be wrong, but it seems to me that the tone of the summaries has tilted over to the positive side. Granted, the 50 words or so hardly begins to cover the full picture of almost any restaurant (unless at the absolute top or bottom). Yet some places that have significant downsides don't even have a "doubters say" or any qualification whatsoever, and the result sounds like a glowing review. Anybody else notice this? I haven't made up my mind about the new geographic sections, but on first use, I don't like it. For multi-location/chain restaurants, it necessitates lots more flipping to read reviews printed in other sections. ~Tad

browniebaker beat me to posting. Oh well, here are my now redundant suggestions. [grin] I've never seen custard buns, but they sound good! Sorry that I'm not a dim sum expert, and I haven't tried this recipe, so I can't vouch for this particular bao dough recipe, but FWIW, I'm suggesting it because there's both yeast and baking powder in it, which I think is responsible for that fluffy texture you're talking about. Also, I'm guessing the dough should be a little wet or sticky. If it's too easy to handle, it probably has too much flour. For flour, bleached all purpose should probably do it, but you might consider replacing a portion of the AP flour with cake flour. Maybe you can construct your own with a bao dough and the filling from these egg custard tarts, although you'd probably have to let the custard set partially or tighten it up with some cornstarch or something to be able to wrap it in the bao dough. I'm anxious to see more responses from experienced dim sum makers... ~Tad edit: powder, not soda

Please feel free to correct or elaborate on my descriptions or spelling- Everything in Hawaii is served with rice, even standard American style chili con carne, with beans. Was reminded of this in page 148 of the Dinner thread when Priscilla mentioned Claiborne's suggestion of adding rice to chili. Kole (ko-leh) is a small reef fish, with little hooks near its tail used for self-defense. Dark brown/black with some orange markings. It gives off orange fat. More than tuna or the large fish, which are pretty readily available in LA, I miss eating small fish. My grandfather sometimes grew peanuts, and we'd just boil them with salt and star anise. I believe a Hawaiian word for char siu bao, although bigger - about 3" in diameter. We didn't have good manapua in Hilo, so it was a big treat to get manapua and pork hash (siu mai) from Honolulu when relatives came over. Thin sliced beef in a Korean-type marinade, then dipped into an eggy batter and pan-fried. Korean "gyoza" with kimchee in the filling. Franks' Foods pork butt is a corned beef type of meat, made on the Big Island. Bake/steam it with taro leaf in the lau lau style. Not traditional, but goooood. Poi on the first day is pretty one dimensional - just starchy and bland - on the 2nd or 3rd day it sours a bit, and I like it that way. I've heard stories that some people let it crust over for several days like a cheese, then eat the still soft inside. Sweet, fatty Chinese sausage. Steamed and sliced, sometimes browned a bit. I believe ogo is a Japanese word for seaweed in general, and I think the red sargassum floats in clumps in the ocean, and is getting pretty rare. Really nice texture, and pretty to look at. To make the salad, my mom poured boiling water over it, then transferred to a jar with sliced Maui onions and shoyu. Maybe some vinegar - I'll ask. A stew of chicken (thighs), taro leaf and coconut milk. Squid luau is a variation - usually calimari. Side note: sometimes in Hawaii the word squid is used as a misnomer for the local octopus (in Hawaiian, he'e). Tako (Japanese for octupus) is commonly used to specify octopus, e.g. tako poke. Opelu is the Hawaiian name for Pacific mackerel scad. Just split, salted and sundried. A smoked meat made from either beef or pork, marinated in soy, sea salt, a little sugar, beer and chili pepper flakes, then smoked, usually with kiawe (related to mesquite). Then it's usually fried with some onions for a snack with beer, but a great ingredient that could be used like bacon. Does anyone know more about the origins? Kajiki is the Japanese word for marlin, a lean, white-flesh, marinated with seaweed, kukui nut, sea salt, onions, etc. Nice change of pace from ahi tuna. We always called this Chinese style. Opakapaka is the pink snapper. I think chun choy is Chinese pickled turnip. Similar to sukiyaki, my Grandma made this at the table in a electric griddle (like a Westbend) with lots of green onion, long rice (glass noodles), chicken, tofu, bamboo shoots and a sweet soy based sauce. We ate it over rice, and with the raw egg, cooked by the heat of the rice and the hekka. I guess this has Hakka/Cantonese roots - smallish noodles (like ramen), boiled, fried into a cake, then served under a mixed veggies/shrimp/pork/chicken stirfry with a cornstarch thickened gravy. Some places made it with very fine noodles, thinner than capellini, and fried the cake really crisp. Either way, the sauce softens up the noodles a little. Great texture when just made. Essentially a bismarck (eggy pancake batter, cooked in a preheated pan like a popover, with lemon juice and powdered sugar). We ate this for family breakfast on Sunday mornings. Then my parents met Mr. Eyre just a couple of years ago, I believe he lives or lived near Diamond Head. At one time, one of the most requested recipes from the NY Times. More details at OregonLive. The website asks for some generic data, then takes you to the story and recipe.~Tad

Sorry, SK - I'm a bit intimidated by your last post. I can't come up with any ethno-botanical-anthropological analysis today - but here are some random foods I have been thinking about or craving this week and tonight - hoping that it will get us going again. Chili served with steamed rice. Not crackers or spaghetti noodles. Fresh Kole. (just S&P and flour, then panfried) Boiled peanuts. Manapua. (lurid red char siu filling) Meat jun. Fried mandoo. Lau lau made with FF butt. (not better than traditional, but it's what I'm craving) 2nd or 3rd day poi. Lup cheong. Ogo salad, made with the fine red sargassum seaweed. Chicken Luau. Dried Opelu. Homemade pipi kaula. Kajiki poke. Opakapaka, steamed, with ginger, green onion, chun choy (sp?) and sizzled with hot oil, sesame oil and shoyu. Chicken Hekka. Cake noodles. David Eyre's pancakes ~Tad

Hollywood makes a good point about future classics. Maybe you could extend that idea for things that you won't have access to in that part of Delaware? Perhaps dim sum or regional Mexican (like Guelaguetza)? ~Tad

SWoodyWhite, I'm sorry that I never got to meet you, but I wish you the best in Delaware. As far as restaurants, most of the good stuff is mentioned in this Classic Restaurants of LA thread. In case you've never been, I'd also add The Getty Museum ~Tad

Of the days you mentioned, the only day I can't do is Nov 2nd. As far as choosing a place, I'd prefer someplace that someone can personally vouch for as being good or barring that, one that has pretty unanimously good reviews. I'm not into taking risks when it comes to dining as a group. ~Tad

Zilla, I'm not much of a coconut fan - but there's a simple coconut pudding called haupia which is made in Hawaii - might be worth searching along that angle - haupia cheesecake, haupia cream pie, etc. I'm not sure if these are passe, but here are a few rough ideas - sweet potato souffle with white chocolate anglaise baked alaska made with sweet potato ice cream inside, flamed with Southern Comfort or bourbon banana pudding - pecan biscotti crumb crust, real vanilla pudding apple cider vinegar or peach vinegar pie - agrodolce like a key lime pie, but a little out of the ordinary Toliver's mint julep granita (or sorbet) gets my vote... ~Tad

I love the atmosphere and the ideosyncrasies of the Apple Pan, and the burgers are enjoyable. One of the few places in LA with palpable, honest-to-goodness vibe. I'm sorry to disagree, but, I'm not a fan of the pies - visually appealing, but disappointing in flavor and texture, IMHO. ~Tad