tag:blogger.com,1999:blog-30448496431814125292024-03-20T04:06:35.992-07:00Playing With Food in Hawaii A personal pilgrimage of eating, cooking, and playingMoodie Foodiehttp://www.blogger.com/profile/05495707434541541519noreply@blogger.comBlogger46125tag:blogger.com,1999:blog-3044849643181412529.post-8303308797547968602015-09-09T19:45:00.000-07:002015-09-09T19:45:58.438-07:00Something new from someplace old. <div dir="ltr">
Living in Hawaii for my whole life often leaves me feeling as if I've eaten everything that is interesting to have here. Today I was proven wrong. </div>
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From Two Ladies Kitchen in Hilo, HI I present to you the seasonal Nectarine Mochi! Soft on the outside and crunchy sweet on the inside. I highly recommend it if you are here soon while supplies last. </div>
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Thanks for playing.</div>
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Moodie Foodiehttp://www.blogger.com/profile/05495707434541541519noreply@blogger.com0Two Ladies Kitchen19.7297222 -155.0900000000000319.6101157 -155.25136150000003 19.8493287 -154.92863850000003tag:blogger.com,1999:blog-3044849643181412529.post-51036690328632176252015-07-03T00:01:00.000-07:002015-07-03T00:02:11.142-07:00Actual good food in Waikiki (Goofy Cafe)<div dir="ltr">
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<tr><td class="tr-caption" style="text-align: center;">With no reservations, we had a 30 minute wait</td></tr>
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With the three day weekend here, we were fortunate enough to enjoy a three night stay at a nice hotel in Waikiki. While fun and full of activity, Waikiki has always suffered from a lack of good eateries for the discerning diner. Consulting Yelp, we decided to take a chance on a small cafe tucked away in a nearly forgotten corner of this tourist jungle.</div>
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<a href="http://www.goofy-honolulu.com/" target="_blank">Goofy Cafe & Dine</a> seats about 50 and highlights locally sourced food at a price reasonable for it's quality and location. The highlights of the evening were the Hamakua mushrooms sauteed in garlic and oil as an appetizer and a Pesto pasta with Kahulu Shrimp for the entree. </div>
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<tr><td class="tr-caption" style="text-align: center;">Mushrooms and garlic. Nice and simple</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Homemade pesto absolutely made this meal</td></tr>
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Both dishes were simple and delicious highlighting the freshness of locally sourced mushrooms and vegetables. </div>
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As they take reservations, I would recommend coming here for those who like non-chain quirky cooking with a charming atmosphere. </div>
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Thanks for playing. </div>
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Moodie Foodiehttp://www.blogger.com/profile/05495707434541541519noreply@blogger.com1tag:blogger.com,1999:blog-3044849643181412529.post-56350359589147497262015-06-06T01:23:00.001-07:002015-06-06T01:23:27.823-07:00Eating the whole house (Eating House 1849 - Koloa, HI)Being stuck in the middle of the Pacific Ocean, it's not often we get friends fly out to visit. Oh sure, everyone says "I want to go to Hawaii" or "I should visit you one of these days" but rarely does anyone ever have the time or the money to do so. This weekend, we were fortunate to have two friends taking a summer vacation on Kauai. Taking advantage of the opportunity, we hopped on a 27 minute plane ride and had dinner with them at the new Roy Yamaguchi restaurant Eating House 1869.<br />
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<tr><td class="tr-caption" style="text-align: center;">I liked the nice open seating and open windows to maximize the Kauai landscape</td></tr>
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An homage to the first restaurant open in Hawaii (named Eating House), Chef Yamaguchi has found a new voice in expressing his culinary skills with a Nouveau Hawaii Plantation-style of cooking. There are lots of reinterpreted comfort foods to be had here at prices that invite both tourists and local residents to have a "Roy's" dining experience without the pretentions of his famous flagship restaurant (I dressed in shorts and slippers).<br />
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<tr><td class="tr-caption" style="text-align: center;">Not too expensive and very accessible to all on Kauai</td></tr>
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Since there were 5 of us dining, I was able to have a fairly extensive tasting of the various pupus and entrees without giving myself heartburn. The highlights of the evening were (in no specific order):<br />
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1) Szechuan Baby Back Ribs - The ribs tasted like the best bao filling you have ever eaten in the back alleys of Taiwan or Shanghai<br />
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<tr><td class="tr-caption" style="text-align: center;">I was blown away by how tender the beef was and how flavorful the sticky glaze was</td></tr>
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2) Kamameshi Rice w/Butterfish - A variation of Roy's famous Broiled Butterfish, this dish takes a 4oz fillet of broiled butterfish and places it over kabayaki sauced mixed rice in a hot stone pot (think Japanese/Pacific Rim food meets Bi Bim Bap). Get it for the fish, stay for the crispy bits of rice.<br />
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<tr><td class="tr-caption" style="text-align: center;">My kid ordered this and ended up being the most expensive entree for the evening ($31)</td></tr>
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3) Chocolate Souffle Lava Cake - The one carry-over from Roy's white linen restaurant and a never-miss ending to a fantastic meal.<br />
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<tr><td class="tr-caption" style="text-align: center;">Lots of places have this now but these guys do it right</td></tr>
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After a thorough two hours of eating and drinking, I feel thankful to my close foodie friend for recommending this restaurant to us and feel excited about this new direction that Chef Yamaguchi has taken. Here are some of the other offerings we ordered tonight.<br />
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<tr><td class="tr-caption" style="text-align: center;">Mixed fruit salad with goat cheese and arugula</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Sizzling poke appetizer. A delicious umami bomb!</td></tr>
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Moodie Foodiehttp://www.blogger.com/profile/05495707434541541519noreply@blogger.com0tag:blogger.com,1999:blog-3044849643181412529.post-69622310573016760482015-06-05T12:47:00.001-07:002015-06-05T12:47:41.712-07:00Lava Fields, Golf, and a Burger<div dir="ltr">
Last week I found myself in Kona for work. While most people have an image of Hawaii as being lush and green with Coconut trees and beaches, Kona is closer to looking like being on Mars. It's comprised of miles and miles of old undeveloped lava fields and located on the side of the island that is dry and arid. Despite this barren landscape I found a decent place to have lunch, King's Grille. </div>
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<tr><td class="tr-caption" style="text-align: center;">This is in the middle of a lava field?</td></tr>
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King's Grille is the clubhouse restaurant for a golf course built smack-dab in the middle of the previously mentioned lava fields. Not being a golfer I still wanted try the sandwiches having read that they were generous and affordable by Kona standards. <br />
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<tr><td class="tr-caption" style="text-align: center;">Yep, it's definitely a golf clubhouse</td></tr>
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Feeling hungry, I ordered the Ali'i Burger ($11.95) which comprises of a burger, cheese, bacon, and pastrami. I was pleasantly surprised by it's generous size and relative juiciness. They even got the fries right. </div>
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<tr><td class="tr-caption" style="text-align: center;">This ended up being as juicy as it looks</td></tr>
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While it's not a place to go out of your way for, if you find yourself in Waikoloa, it's worth checking out. <br />
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Moodie Foodiehttp://www.blogger.com/profile/05495707434541541519noreply@blogger.com0tag:blogger.com,1999:blog-3044849643181412529.post-28235412702176766392015-05-09T01:07:00.002-07:002015-05-09T01:07:25.782-07:00Yelp Check-Kula Lodge<div dir="ltr">
Having the desire for something new while on Maui, I decided to head up the foothills of Haleakala and have lunch at Kula Lodge (3.5 stars on Yelp).</div>
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<tr><td class="tr-caption" style="text-align: center;">Cute entrance...check</td></tr>
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While very pretty and away from the beaches that Maui is famous for, I found myself encouraged the beautiful view, al fresco dining, and outside Keawe wood burning pizza oven. </div>
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<tr><td class="tr-caption" style="text-align: center;">Beautiful view...check<br /></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Outdoor dining and keawe wood burning pizza oven...check</td></tr>
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Unfortunately, I became discouraged the exorbitant prices and sub-par food. Leaving my gold bars at home, I kept it on the lower end (for Kula Lodge) and ordered a French Dip Sandwich for a horse-choking $22!. I was further disappointed with the presence of cold roast beef, dry hoagie bun, and room temperature au jus. </div>
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<tr><td class="tr-caption" style="text-align: center;">Sad looking sandwich.....disappointed</td></tr>
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Upon reflection, the high price and 3.5 stars is mostly due to the view. Taking the food on its own merit I can only give Kula Lodge 2 stars, which is too bad, because it is a really lovely spot for lunch.</div>
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Thanks for playing.</div>
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Moodie Foodiehttp://www.blogger.com/profile/05495707434541541519noreply@blogger.com0tag:blogger.com,1999:blog-3044849643181412529.post-8108969568667425502015-04-27T23:22:00.002-07:002015-04-27T23:26:26.874-07:00Craving Okonomiyaki<div dir="ltr">
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Okonomiyaki is one of those street food dishes that you see everywhere in Japan but is a very personal topic to all involved in making or eating them. Today I decided to jump into the okonomiyaki pool with my own local Hawaii take on it using what I had in the fridge. </div>
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Affectionately called "Japanese Pizza", okonomiyaki is essentially cabbage, flour, and eggs. After that you add whatever your taste buds feel like having. Today, that meant SPAM and mushrooms.</div>
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<tr><td class="tr-caption" style="text-align: center;">Prepping the "toppings"</td></tr>
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I recommend you try this at home. Once you figure out what you want on your dish, it's pretty simple and satisfying. </div>
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<tr><td class="tr-caption" style="text-align: center;">Mix in with your cabbage, flour, water, and eggs</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Griddle as you would a hamburger and add bacon</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">I used yakisoba sauce rather than okonomiyaki sauce as a personal preference</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN5hCDQIA_MfpqA-x9XbqsfYjUF7OqzU4hexVjeAF0BdNrOQnzEkaSpvAg7fn6lXjxjUKRgStv9Qhz-pBlZ4bKdA23oY9fV-RfRVK29MgibMTu4vWs6LpZ6J1Vh9OgtSHnS6ran9TZNZE/s1600/20150427_180456.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> </a> </div>
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<tr><td class="tr-caption" style="text-align: center;">As you can see, the cabbage compacts nicely after it softens. </td></tr>
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Add Kewpie Mayo if you want to feel like you're in Osaka </td></tr>
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<u>If</u> you've ever been to North Hawaii (not the North Shore) then you'll know that it is a sleepy town with only three stoplights but a dozen B&Bs and one of the most expensive private secondary schools in the state. What most people don't know is the gem that is Yong's Kal-Bi. </div>
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While most people eat at Merriman's Cafe or the ubiquitous Starbucks, I like coming here. Why? First of all, I really enjoy Korean food but can hardly eat it as my family cannot really tolerate the spicy stuff. Secondly, and most important, this place is owned by a nice couple from Korea that makes their own vegetable dishes and hot sauce from scratch. You're definitely not going to see that at your local Yummy's BBQ. </div>
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Today, I had the Spicy Pork which was marinated in their homemade gochujang hot sauce</div>
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If you happen to be passing by this way take the time to stop here and give it a try. The prices are reasonable and will mostly be occupied by strictly locals who grew up in the area. </div>
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Thanks for <u>playing</u></div>
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Moodie Foodiehttp://www.blogger.com/profile/05495707434541541519noreply@blogger.com0tag:blogger.com,1999:blog-3044849643181412529.post-41541080672124254662015-04-15T15:39:00.000-07:002015-04-15T15:39:04.844-07:00The Not-So-Secret Secret Spot: Kilauea Bakery (Kauai)<div dir="ltr">
Wanting something light for lunch, I headed to a spot that I've always gone to when I want a quiet spot to dine and work. It's out of the way, hidden of the main roads, and has always had a quiet charm to it. </div>
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Imagine my surprise when I got there this morning and it was crawling with what seemed like the entire population of Kauai. Every table was taken and there was a long line to order as well. </div>
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<tr><td class="tr-caption" style="text-align: center;">Taken during a quiet period before the next rush</td></tr>
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While Yelp, blogs like mine, and other forms of social media have made this place popular, and therefore established, it has lost a little if it's intimate charm which makes me a little sad</div>
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On the other hand, they still have great food with the best coconut macaroons I've ever had. </div>
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<a href="http://www.yelp.com/biz/salted-lemon-honolulu" target="_blank">Salted Lemon</a> is a juice bar located in the heart of Liliha on Liliha Street. Having a rating of 4.5 stars on Yelp after 130 ratings, While skeptical of Yelp, I figured it was at least worth a quick look since I needed to be in that area anyway. Once I found parking on the street (they have no parking of their own), I walked inside to find a charming looking establishment in-between a couple of long-standing businesses in the area. <br />
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Once inside, I quickly ordered the Acai Bowl that drew me there. Although they do have an interesting and fairly varied menu I did find that everything seemed a bit too expensive for a place that is off the beaten food path and doesn't have it's own parking. </div>
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Having received the Acai bowl I ate it in fairly quick fashion and finished it in equally short time as well. <br />
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While it is a very generous portion of Acai (almost a full pound) I did find that the sorbet a little light on flavor and wanted more tartness to match up to the sweetness of the honey and ripe bananas. What I did enjoy is the layering of granola throughout the bowl so the diner is able to enjoy the complexity of this trendy yet healthy breakfast addition.<br />
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So was it worth the 4.5 Yelp stars? Personally I would give it 4.0 stars taking away a half star for paying a large sum ($9.50) for breakfast without having parking provided to the diner. All in all, I suppose this does match up closely to the bevy of Yelpers on this round.<br /><br />Thanks for playing<br /><br /><br /><br /><br />Moodie Foodiehttp://www.blogger.com/profile/05495707434541541519noreply@blogger.com0tag:blogger.com,1999:blog-3044849643181412529.post-48996457302379737012015-04-09T18:42:00.000-07:002015-04-09T18:42:22.465-07:00Butter Coffee? How about salt instead.There has been a lot of discussion over the last year about Bulletproof Coffee (good and <a href="http://gizmodo.com/bulletproof-coffee-debunking-the-hot-buttered-hype-1681321467" target="_blank">bad</a>). While I honestly haven't tried it myself, I like to drink coffee for the taste and the few minutes of downtime it allows you to have while catching up with yourself mentally during a busy work day. <br />
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Whatever your feelings are around the "butter" coffee fad, I recommend you try <a href="http://blog.khymos.org/2010/03/21/a-pinch-of-salt-for-your-coffee-sir/" target="_blank">"salted"</a> coffee. Unlike the price of putting cow fat in your cup of joe that requires you to buy all sorts of added ingredients, "salted" coffee is just as advertised. All you need is a dash of your favorite rock salt, kosher salt, sea sat, (no table salt please) and you'll find the taste to be clearer and sweeter than usual. Having tried this myself, I can say that it is a nice touch to enhance a good bean (Kona is my choice) and ask that you give this a try. <br />
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Thanks for playing!Moodie Foodiehttp://www.blogger.com/profile/05495707434541541519noreply@blogger.com0tag:blogger.com,1999:blog-3044849643181412529.post-9160569671313031612015-04-06T01:16:00.000-07:002015-04-06T01:16:23.061-07:00Vegetarian Salad for a Carnivore<div dir="ltr">
Being an unapologetic meat eater, you'll rarely see me wax poetic the wonderment of a vegan salad. Nonetheless, this corn black bean salad with lime vinaigrette is a favorite of mine after discovering it's simple pleasures online last summer (recipe<a href="http://www.seriouseats.com/recipes/2013/06/black-bean-corn-red-pepper-salad-lime-cilantro-vinaigrette-recipe.html?ref=search" target="_blank"> here</a>). </div>
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The secret to it's magic is in its simplicity by best utilizing the raw freshness of corn, bell peppers, shallots, and garlic, lifted to completion with the citrus notes of freshly squeezed limes.</div>
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Needless to say, it's important to buy good ingredients, local if possible, to maximize it's potential. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg85mQZpuO_nGeHVU8CedsIGCU0YZUebKS5VA0CAdLCBjD1_xo0yiAjJbq-B4BZyK97F3h23oKzQJVMg1QjaBczT23N05ymYLn6irq1lP4hyrB2e81rb2BWI71QsX6Ik7WV2X7nWw60m1I/s640/20150405_093822.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg85mQZpuO_nGeHVU8CedsIGCU0YZUebKS5VA0CAdLCBjD1_xo0yiAjJbq-B4BZyK97F3h23oKzQJVMg1QjaBczT23N05ymYLn6irq1lP4hyrB2e81rb2BWI71QsX6Ik7WV2X7nWw60m1I/s640/20150405_093822.jpg" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add beans, bell peppers, etc (I cheated with the garlic paste). . .<br /><br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheUK-Sx8XBtMwueOZygDtXS08dxrjPScI9SY_hOkY8zAmLIyoiG7_evCzwYJmcrn9DbQd4yUDBJElL-Yh5vkqw45rNVLRKU-62aUk5TX2muGHOne9iFLzJjf_fw59ZjaTFnAWvrOk9Iko/s640/20150405_094325.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheUK-Sx8XBtMwueOZygDtXS08dxrjPScI9SY_hOkY8zAmLIyoiG7_evCzwYJmcrn9DbQd4yUDBJElL-Yh5vkqw45rNVLRKU-62aUk5TX2muGHOne9iFLzJjf_fw59ZjaTFnAWvrOk9Iko/s640/20150405_094325.jpg" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I like mixing this way so as not to squash any beans</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjP67EPvM9hxO9PMp7U-IfN92stZbYELE2DT2BNUUauF5eEQDd2QPj_5v5z5JZfbCl_jSmovaelSCbSFd41Lf2pNCdvqinmY_cVCMTzEsmqBQI4Nq8iobWor8PxV6BpWQ9tX2KabFXrec/s640/20150405_121204.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjP67EPvM9hxO9PMp7U-IfN92stZbYELE2DT2BNUUauF5eEQDd2QPj_5v5z5JZfbCl_jSmovaelSCbSFd41Lf2pNCdvqinmY_cVCMTzEsmqBQI4Nq8iobWor8PxV6BpWQ9tX2KabFXrec/s640/20150405_121204.jpg" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Save those avocados for last and voila!!</td></tr>
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I've made this several times over the last year and has become a pool bbq staple. Maybe this could be a good gateway good to transition you from the doldrums of a long winter to the upcoming warmth of summer. </div>
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<tr><td class="tr-caption" style="text-align: center;">Great salad but I still wanted meat (pulled pork on Hawaiian sweet roll and grilled buffalo wings).<br /><br /><br /><div style="text-align: left;">
Thanks for playing with me today. </div>
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This morning I needed to conduct some business in Kaimuki which gave me a great reason to satisfy the everpresent craving for breakfast tacos at <br />
Verde Kaimuki. <br /></div>
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What I like about this place is it's no apologies, stuffed to the max, flavor filled breakfast taco that contains only the necessities (tortilla, egg, meat, seasoned potatoes). Today, I went with the chorizo version, but they also have a bacon our soy-rizo option as well. I also chose to top it off with their homemade mango habanero salsa which gave it that necessary breakfast taco burn. <br /><br /></div>
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While well established that it is almost impossible to find decent Mexican good in Hawaii (this place is admittedly Cal-Mex), I would recommend it for those in need of a breakfast taco fix. </div>
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(Meat)ing adjourned.</div>
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Moodie Foodiehttp://www.blogger.com/profile/05495707434541541519noreply@blogger.com0Kaimuki, Honolulu21.278845 -157.80034tag:blogger.com,1999:blog-3044849643181412529.post-59218093788149990692015-04-02T01:54:00.002-07:002015-06-06T01:27:37.231-07:00Second Lunch (Tamari)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXe6OC8jtrhyphenhyphen3K_pTxvBXmH0XJC2yRyGB5tfGVkG8ZZzaMbWf85C7OCnA_2pPsjblYoeKS4GiVw7LHX1Pfm4lAzNV-sPRMC-d3PEog2ZMN9g5SmjdTTncTTCMH4v7SYqTJP5nI6Yrejm0/s640/20150401_130328.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXe6OC8jtrhyphenhyphen3K_pTxvBXmH0XJC2yRyGB5tfGVkG8ZZzaMbWf85C7OCnA_2pPsjblYoeKS4GiVw7LHX1Pfm4lAzNV-sPRMC-d3PEog2ZMN9g5SmjdTTncTTCMH4v7SYqTJP5nI6Yrejm0/s640/20150401_130328.jpg" width="400" /></a></div>
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Before I returned to the airport I wanted to try this place that was touted as authentic and affordable. </div>
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At $4.99 this yakisoba was not only cheap but very delicious. </div>
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The owner/chef prepares all dishes ala minute which only enhances the overall value of the dishes that are being served.</div>
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As I was in a rush, I'll have to return on my next trip and try some of the other dishes that have piqued my interest. </div>
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I had the chance to be in Hilo for work today. Following a recommendation from <a href="http://www.frolichawaii.com/stories/our-top-5-restaurants-only-locals-know/" target="_blank">Frolic Hawaii</a>, I decided to eat at Sushi Ebisuya.</div>
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Being a hard-core sushi eater I went in with a bit of trepidation as Hilo has yet to impress me on sushi of any type. While the sushi pictured looks pretty enough, and tastes ok, it is definitely not for the true sushi enthisiast who expect traditional Edomae nigiri sushi. It is certainly fit for those who dabble in sushi but need to have equal parts avocado and fish with a good helping of sweet soy glaze drizzled over everything. </div>
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The one thing that is worth mentioning is that this three roll set was only $11.99 and comes with a bowl of miso soup in the side. At this price, you can certainly bring in your non-sushi eating friends and not feel like money was wasted. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjnSdChwKV3S7oiGamd5h0iqq170DFh5hnOWnk8CN3FV7SerdYtuEO0YFKEY2AEaGiCUz1SK4WQwa9ecm6tzaa1qiLBoRrkbGuH9RkfpNpdVRTwdCTD8nQ-f-YOKx2zo4S_tTKLYh1T4Y/s1600/IMG_20150401_124056.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjnSdChwKV3S7oiGamd5h0iqq170DFh5hnOWnk8CN3FV7SerdYtuEO0YFKEY2AEaGiCUz1SK4WQwa9ecm6tzaa1qiLBoRrkbGuH9RkfpNpdVRTwdCTD8nQ-f-YOKx2zo4S_tTKLYh1T4Y/s640/IMG_20150401_124056.jpg" width="300" /> </a> </div>
Moodie Foodiehttp://www.blogger.com/profile/05495707434541541519noreply@blogger.com0tag:blogger.com,1999:blog-3044849643181412529.post-72874130028279032912014-06-21T02:33:00.002-07:002015-06-06T01:29:47.752-07:00My love of Loco MocoA confession. I love, love, love, eating a Loco Moco. It doesn't matter what time of day or how many times of the week I have it, I love this dish. For the uninitiated, a Loco Moco is a dish unique to the Hawaiian Islands and, for me, is the ultimate comfort food. You start with a scoop (or two) of white rice, top with a properly grilled hamburger, blanket with a perfectly cooked over-easy egg (or two), and finish it with a gigantic hug of brown gravy (not demi-glace, don't be pretentious). <br />
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Due to my actual job, I'm lucky enough to travel to all of the commercial islands in Hawaii and indulge myself throughly in all things Loco Moco. This begs the question, what Loco Moco is my favorite. Leading up to it, here are my top 3:</div>
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#3 (Ishihara Market - Waimea, Kauai) </div>
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Pro: Comes in 3 different sizes. This is the "Regular" size which comes with 2 griddled hamburgers, 2 eggs, mac salad, and whatever additional side they have for the day. This day, it was Kimchi cucumbers. While most places rush the cook of the burger, Ishihara's takes their time to get a proper crust on the burger which gives this dish the respect it deserves. It should be noted that Ishihara's uses locally raised cattle for their burgers, so extra points for them. </div>
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Con: Ishihara's uses breading in their burgers which give them an almost meatloaf quality to it (presumably to keep the cost down from using local cattle). Also, the addition of the side dishes almost always take away from the flavor of the overall dish rather than enhance. </div>
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#2 (Koji's Bento Corner - Hilo)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq2vVci4cxXATUjCbo85XVQi-wW7Blo16hcbnbsekRIw2EXbsmTNJN9jVFNIDwar7iiw-tACePWrDSBbFYRkqUKA-BArvW-4O7J-Sh55S81cMYTqHSOtbY6CZTtoLvxoZtphTC7U0gcQM/s1600/Kojis.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq2vVci4cxXATUjCbo85XVQi-wW7Blo16hcbnbsekRIw2EXbsmTNJN9jVFNIDwar7iiw-tACePWrDSBbFYRkqUKA-BArvW-4O7J-Sh55S81cMYTqHSOtbY6CZTtoLvxoZtphTC7U0gcQM/s1600/Kojis.jpg" width="400" /></a></div>
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Pro: Koji's gives a lot of food for a very reasonable price. For $6.95, you get two Teriyaki hamburgers, one fried egg, two slices of Portugese Sausage, mac salad, and Cabbage Kimchi. Unlike Ishihara's, the sides actually do enhance the overall flavor of the dish. </div>
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Con: Koji's uses a very loose, thin, gravy on their dish that appears to be utilized more like a condiment than an actual gravy (think shoyu on rice). </div>
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#1 (Liliha Bakery - Honolulu)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3_48w1fSIg4qr7yO2EdT5Zm3fSfLMJbPe7I8X83mp1ztd1vobc6KvRWDgqbsGzSTBJ0C21nqXQz5qum2qpNJXckWfsR5wKrvRDc5OTUezRWKt8O1_iI_4pPsTFn3Z8LGyEetuUHhyphenhyphenEys/s1600/Loco+Moco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3_48w1fSIg4qr7yO2EdT5Zm3fSfLMJbPe7I8X83mp1ztd1vobc6KvRWDgqbsGzSTBJ0C21nqXQz5qum2qpNJXckWfsR5wKrvRDc5OTUezRWKt8O1_iI_4pPsTFn3Z8LGyEetuUHhyphenhyphenEys/s1600/Loco+Moco.jpg" width="400" /></a></div>
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Pro: Simple and unpretentious, this dish features two all-beef fire grilled hamburger patties, two fried eggs, and an old school gravy that can only be described as "Brown Gravy". There are no side dishes to be a distraction so the Loco Moco gets the whole stage to itself.. ***Bonus*** this place is located a short 5 minute drive from my home so extra points for that. </div>
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Con: Because Liliha Bakery is such a popular spot for locals and tourists alike, there is often a line and the wait can be as long as 30 minutes if you have a party of 3 or more (they only have 14 counter seats to choose from. The gravy is kept warm, throughout the day, in a large stock pot on the griddle and refilled as needed. When it's very busy, the gravy can be poured on the dish at a temperature slightly below that of the entire dish. While this doesn't happen often, it is a little bit of an inconsistency that you'll overlook after that first bite of grilled hamburger hits your taste buds. </div>
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Damn, I'm hungry again. Thanks for stopping by. </div>
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<a href="https://plus.google.com/116426826847341786670/about?gl=us&hl=en" target="_blank">Ishihara Market </a></div>
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<a href="https://plus.google.com/109072343241383185445/about?gl=us&hl=en" target="_blank">Koji's Bento Corner </a></div>
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<a href="https://www.google.com/maps/place/Liliha+Bakery/@21.323932,-157.857978,17z/data=!3m1!4b1!4m2!3m1!1s0x0:0x5fb0aa373e0e76de" target="_blank">Liliha Bakery </a></div>
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Moodie Foodiehttp://www.blogger.com/profile/05495707434541541519noreply@blogger.com0tag:blogger.com,1999:blog-3044849643181412529.post-80635094403585870172014-01-14T01:09:00.003-08:002014-01-14T01:10:42.196-08:00A Long Overdue Kitchen Tool This Christmas I received one of those things that every cook needs be it restaurant chef or home cook, a "Dutch" Oven. Officially the item is described as French Oven (thanks Costco) but for all intents and purposes, it's a Dutch Oven. <br />
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<i> **Side Note: The first time I heard of the term Dutch Oven was in college to describe farting under the blanket then covering your bed partner with said blanket to appreciate all the scents your large colon has to offer**</i></div>
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Today, I decided that it was time to break-in this thing that I've always seen others using but never even been around one myself. The only question was, what do I make? I decided on the staple of any Japanese-American cook, <a href="http://en.wikipedia.org/wiki/Japanese_loanwords_in_Hawaii">Shoyu </a>Chicken. Why this? Since I'm confident in my ability to make this at the drop of a dime, I figured it would be a good basis from which to draw comparisons from between cooking this dish in a stock pot vs a cast iron pot. </div>
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<span style="font-size: x-small;">Shoyu Chicken with carrots and sweet potatoes</span></div>
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So how did it go? I was very happy with the result of my chicken. The consistent heat in the pot allowed me to create a great browning of the chicken before adding the rest of the ingredients. The heavy lid allowed me to lower the heat to a bare simmer thereby letting the chicken, carrots, and potatoes pick up the umami nuances of the shoyu. </div>
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Even my hardest critic (my son) liked it so much, he asked for seconds.</div>
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So yes, I'm happy with my gift and look forward to making my next dish in this pot. <br />
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Thanks for dining with me. </div>
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<br />Moodie Foodiehttp://www.blogger.com/profile/05495707434541541519noreply@blogger.com0tag:blogger.com,1999:blog-3044849643181412529.post-41497105182962277532014-01-07T23:04:00.001-08:002014-01-07T23:05:29.557-08:00New Year, New Foods, New BeginningHappy 2014!!<br />
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After almost a year of no posts, I've become inspired by the foods I've eaten recently and decided to express my voice once more. What can you expect from me this year? I'm hoping to create a point of view that is informative, delicious, and most importantly, me. If you like Asian foods, cuts of offal, grilled meats, and foods that appeal to old British ladies then stay tuned. In the meantime, here is a bowl of noodles from one of my favorite local places, The Pig & The Lady.<br />
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More about this place in a future installment.Moodie Foodiehttp://www.blogger.com/profile/05495707434541541519noreply@blogger.com0tag:blogger.com,1999:blog-3044849643181412529.post-60776165862838580942012-02-18T19:11:00.000-08:002012-02-18T19:11:56.338-08:00The Science of FoodA blog I subscribe to called <a href="http://blog.khymos.org/">Khymos</a> is a food science one that deals with my favorite pasttime in the scientific sense. While they do not post very often, when they do, it's always something that I find educational and will someday incorporate into my own cooking style.<br />
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Today, a post came out about a free food journal available online today. Entitled <a href="http://www.sciencedirect.com/science?_ob=PublicationURL&_hubEid=1-s2.0-S1878450X11X00021&_cid=282117&_pubType=J&_auth=y&_acct=C000228598&_version=1&_urlVersion=0&_userid=10&md5=44ab440e76592f5d5867f7b4b1eff2b5">International Journal of Gastronomy and Food Science</a>, it is formatted in a way that will remind you of other scientific journals usually reserved for physicians and scientists. Since my regular job requires me to read such academic journals, this fits very comfortably into my reading style. <br />
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For now, the first issue has been made available as an open source with no news on whether or not it will become a "for pay" site. While it's up, I would suggest you download it and save it somewhere safe to read later. I've already downloaded the entire thing and will be reading it on my iPad as soon as I can. <br />
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Thanks for readingMoodie Foodiehttp://www.blogger.com/profile/05495707434541541519noreply@blogger.com0tag:blogger.com,1999:blog-3044849643181412529.post-71232238090886542102012-01-23T22:47:00.000-08:002012-01-23T22:47:17.580-08:00Eating On The Road (Kealakekua)Happy New Year! It's been a busy one for me so far and I have missed writing this blog for those of you who have expressed their desire to see me continue my culinary ramblings. <br />
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Last week, I had to go to Kealakekua for work which is on the island of Hawaii. While there, I did have my usual pork chops from <a href="http://www.managohotel.com/rest.html">Manago Inn</a> but that's a story for another time. Not to leave you high and dry, however, here is a pic of my lunch for that day. <br />
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What really got my foodie palate excited was a little fruit stand next to Manago Inn that was selling a fruit I've never seen before. <a href="http://www.tamarillo.com/">Tamarillos</a> or "Tree Tomato" is a little fruit from New Zealand that looks like a small oblong tomato. When I saw these, I found myself fascinated by something new that I've never eaten before and spend a measly $1.50 for four of these little exotic fruits. I proceeded to take these away in a small brown bag reserving a little time after lunch for a tiny Tamarillo taste test. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhySoUjy0qOHKZ-O9TTogTthkJ2x7HLrmN4GQn2RmvbSOrmWs9Uw-9WZKHodYspnZz04Qii60cl0AhL14i2tcOR09M2vTXAHLKeW3JQNjBJElbypNuwjChNntuTuktr3AoZ01OjFYZToAI/s1600/IMG_20120117_131916.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhySoUjy0qOHKZ-O9TTogTthkJ2x7HLrmN4GQn2RmvbSOrmWs9Uw-9WZKHodYspnZz04Qii60cl0AhL14i2tcOR09M2vTXAHLKeW3JQNjBJElbypNuwjChNntuTuktr3AoZ01OjFYZToAI/s320/IMG_20120117_131916.jpg" width="240" /></a></div>
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As you can see, the outside had an interesting color with a thick skin that reminded me of persimmons. The inside flesh tased like tomatoes but what really was interesting were the seeds. The seeds tasted like. . . . guava! While it wasn't a strong guava taste, it certainly was the taste of that familiar Hawaiian fruit. Overall, the primary flavor profile ends up being tomato and that is also what is left on your tongue after the fruit has been eaten (probably a result of the acidic qualities of the flesh). End of the day, I do believe I would try this again, but I will probably get one that gives to the touch to ensure ripeness and see if the fruit develops more sugars. <br />
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Thanks for readingMoodie Foodiehttp://www.blogger.com/profile/05495707434541541519noreply@blogger.com0tag:blogger.com,1999:blog-3044849643181412529.post-29060737911791958732011-12-31T22:55:00.000-08:002011-12-31T23:37:55.939-08:00Happy New YearTo whatever readers I may have,<br />
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Thanks for following along and reading my food blog. While I don't strive to be a professional chef, I have been having so much fun making interesting foods and experimenting with creative cuisine. For 2012, I'll continue to look for new things to try and new places to eat. I'll balance out the positives with the negatives and make things that anyone can easily make at home.<br />
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Enjoy your holiday weekend and we'll see you in the Leap Year. In the meantime, don't forget to eat some Ozoni tomorrow.<br />
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<a href="http://3.bp.blogspot.com/-SfD-9pBQqBo/TwADO4HcnqI/AAAAAAAABYA/LjnPiWbyqAg/s1600/ozoni.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-SfD-9pBQqBo/TwADO4HcnqI/AAAAAAAABYA/LjnPiWbyqAg/s320/ozoni.jpg" width="320" /></a></div>
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Thanks for reading!!Moodie Foodiehttp://www.blogger.com/profile/05495707434541541519noreply@blogger.com0tag:blogger.com,1999:blog-3044849643181412529.post-91087058328598209502011-12-21T01:17:00.000-08:002011-12-21T01:17:22.831-08:00Nostalgia meets RealityAs adults, we often hold foods that we ate in our youths with high regards and increase their exponential yumminess with each year. So it was for me with <a href="http://maps.google.com/maps/place?oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&um=1&ie=UTF-8&q=Pee+wee%27s+drive+in,+hawaii&fb=1&gl=us&hq=Pee+wee%27s+drive&hnear=0x7bffdb064f79e005:0x4b7782d274cc8628,Hawaii&cid=13082855289880137378">Pee Wee's Drive Inn</a>. As an early teen just starting out at a new school at the young age of 12, I often went there with my new friends from school to enjoy their daily offerings of Cheeseburgers, French Fries, and a cup of Green River. To my young uneducated palate, and the fact that I was eating with my friends not my parents, this was the best stuff ever. To me, those meals were the equivalent of eating at any 3 Michelin star restaurant. <br />
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A few decades have gone by since those days gone by but I frequently find myself driving by the old eatery yearning for their crinkle fries hot out of the fryer and smothered in tangy sweet ketchup. Ahh the ultimate combo of hot/cold, sweet/salty. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCcDBBy5HCxyd0Lqk5FS0xxh5dcurd837drZSbanlZYVYFv5Lp0yF_ImBevyG3UWr59wJsojPggAzbiqK1GpiTk4IjE8CLIM5MRAIQapNTlN8eSnhuOs-8exkvImOJeDknxKfRccMdKnc/s1600/IMG_20111202_083052.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCcDBBy5HCxyd0Lqk5FS0xxh5dcurd837drZSbanlZYVYFv5Lp0yF_ImBevyG3UWr59wJsojPggAzbiqK1GpiTk4IjE8CLIM5MRAIQapNTlN8eSnhuOs-8exkvImOJeDknxKfRccMdKnc/s320/IMG_20111202_083052.jpg" width="320" /></a>A couple of weeks ago, I convinced myself to make a stop there to check out the place that has been under new ownership but heard that some things remained the same. Having pulled up at 8:30am, I didn't really want to eat fries but rather a nice breakfast of eggs, linguica, and rice. <br />
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Very excited, I took my first bite of the rice.<br />
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Wait, why is this cold? <br />
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I took the food back to the counter and asked them if they usually serve their fried rice cold? Getting the rolled eye treatment, the counter lady grabs the container from my hand and without a word proceeds to the back of the diner. Within seconds, I hear "Ssssssssss, SSSSSSssssssssss, sssssssssssss" <br />
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Oh my god, is she grilling my rice on the griddle? <br />
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Sure enough, she returns with all my rice warmed up off the griddle and now with the gift of greasy off-flavors from everything that had been cooked there that morning. <br />
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Needless to say, my nostalgic gastronomic youth was destroyed with a flick of the spatula and the sizzle of the cold inadequate rice. I'm definitely not going to be returning here anytime soon.<br />
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Go there at your own risk.<br />
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Thanks for readingMoodie Foodiehttp://www.blogger.com/profile/05495707434541541519noreply@blogger.com0tag:blogger.com,1999:blog-3044849643181412529.post-42472570587720204392011-11-11T18:39:00.001-08:002011-11-11T22:39:40.989-08:00Restaurant Review: Lobster King<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU4M-NxcBjRjCuy027AVAhqhZoXMiNXLMBq1NV-ytv_7GsEZwzPQZ_TiusHFquoxVSVeFcbwwDGjh4qoX6E-WUbuWPN_HeYV0SgBoRJ2HxSZ_4aoyfK3AD2mpvOzg8mntA7zpTNSHn0qg/s1600/menu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU4M-NxcBjRjCuy027AVAhqhZoXMiNXLMBq1NV-ytv_7GsEZwzPQZ_TiusHFquoxVSVeFcbwwDGjh4qoX6E-WUbuWPN_HeYV0SgBoRJ2HxSZ_4aoyfK3AD2mpvOzg8mntA7zpTNSHn0qg/s320/menu.jpg" width="240" /></a></div>
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Having a mildly strong craving for seafood this week, I decided that this was the time to try the fairly new <a href="http://maps.google.com/maps/place?oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&um=1&ie=UTF-8&q=lobster+king&fb=1&gl=us&hq=lobster+king&hnear=0x7c00183b8cc3464d:0x4b28f55ff3a7976c,Honolulu,+HI&cid=14321507657616418694">Lobster King</a> on the corner of King and Keeaumoku Street. The reason for this choice was the crowds I see every weekend when I pass by on my way to other destinations. Joined by a fellow foodie, it was with great anticipation that we sat down and awaited our Friday rewards of succulent lobster and other tasty dishes. Since it was only the two of us, we ordered only three dishes: <br />
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1) Braised Kau Yuk and Taro in Hot Pot<br />
2) Lobster sauteed in garlic and butter<br />
3) Garlic Seafood Fried Rice<br />
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While there were other specials to choose from hese dishes were specifically chosen to represent that which we had the most reference to, and are fairly standard at most Chinese seafood restaurant. It is by this watermark that we could make the best evaluation of the food being served.<br />
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I came very close to ordering the deep fried intestine </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje5IpLs0V1VxNsAm5komsRWbj8uoXfb3gj1o5qSGaAoNY-o0FBjRHyWyO8Sv7MbLrYI-JB3ye006NrJZgR5Le3B7Hs86rptKFEEO8KhZdrBWfWjPoJ9CwmLu2mzB4yIvIY8JGbz3bbyVQ/s1600/food.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje5IpLs0V1VxNsAm5komsRWbj8uoXfb3gj1o5qSGaAoNY-o0FBjRHyWyO8Sv7MbLrYI-JB3ye006NrJZgR5Le3B7Hs86rptKFEEO8KhZdrBWfWjPoJ9CwmLu2mzB4yIvIY8JGbz3bbyVQ/s320/food.jpg" width="240" /></a></div>
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Our offerings today</div>
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Unfortunately, this type of reward was not to be had by my friend at I on this particular location.<br />
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Without indulging in too much hyperbole, I can honestly say that every dish was something that could have been on par or beaten by an entree at Panda Express. Here are my reasons:<br />
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1) The Garlic Seafood Fried Rice had no garlic flavor nor was it fried. It tasted like it would have used a few more minutes in the wok to get rid of the excess moisture in the rice. What we received was bland, slightly soggy, and in desperate need of some salt and pepper.<br />
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2) The Garlic Butter Lobster, like the fried rice, lacked the necessary garlic flavor. While drenched in butter, it was the unsalted type which left the lobster greasy and again needing a little salt.<br />
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3) The Kau Yuk with Taro, while not lacking flavor only yielded one flavor...Star Anise. The over-indulgent use of this spice took over any taste of pork or taro that should have been in this dish. It also seemed to need a bit more time braising as the pork belly was still chewy and the fat hadn't melted yet.<br />
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Overall, I was fairly disappointed with the whole meal and feel pretty certain that I will not go back there anytime soon. If any of you feel the urge to go here, save your money and get some Panda Express.<br />
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Thanks for reading!!Moodie Foodiehttp://www.blogger.com/profile/05495707434541541519noreply@blogger.com0tag:blogger.com,1999:blog-3044849643181412529.post-5958263118038638092011-11-05T12:09:00.000-07:002011-11-05T12:11:52.895-07:00My Bread OdysseyEarlier this week, I became hooked on a BBC TV show called <a href="http://www.bbc.co.uk/food/programmes/b00zjc5p">Great British Food Revival</a>. Every episode deals with a local food product or dish that is distinctive British but is in threat of disappearing from the British culture due to lack of awareness and use. In one particular episode, they focused on artisanal breads and how easy they are to make at home with products you can buy at the store. Feeling inspired by the show's message I decided to try my novice hand at making the basic <a href="http://www.bbc.co.uk/food/recipes/sandwich_bread_loaf_93879">White Bread Sandwich Loaf</a>.<br />
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Having never made bread before, I had a few items that were missing from my pantry. The most important ingredient on the list proved to be the most elusive. <a href="http://www.lylesgoldensyrup.com/">Lyle's Golden Syrup</a> is a distinctively British sweetener akin to Karo's Corn Syrup in the U.S. but with a much deeper flavor due to caramelization of the syrup prior to bottling. As luck should have it, I was able to find a small stock on the bottom shelf at the only Whole Foods on the island. Could I have used a substitute? I probably could have but I wanted to maintain the integrity of the recipe as far as I could as this was my first time making bread ever.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin5MkrhI_okZGVQi8KhTh9Y8ZCEbD8cla8xk37Vklhp5_KewxGTLSTiMZFneywjaf17eR6rLD4QI0TnJgbaygy2n8KvkQOMota5EYwygEN108nKzaGKD4Kl_d5SO977Ytx0XsOkcc0Fdw/s1600/golden20syrup1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin5MkrhI_okZGVQi8KhTh9Y8ZCEbD8cla8xk37Vklhp5_KewxGTLSTiMZFneywjaf17eR6rLD4QI0TnJgbaygy2n8KvkQOMota5EYwygEN108nKzaGKD4Kl_d5SO977Ytx0XsOkcc0Fdw/s320/golden20syrup1.jpg" width="320" /></a></div>
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(This was worth the search)<br />
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With ingredients at the ready, I prepared to make my bread...<br />
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Let me reiterate that I have never made bread before so when I encountered the point in the recipe to add my yeast I had no knowledge that the dry yeast I was using was different then the fresh yeast listed on the recipe. After spending the appropriate time mixing, kneading, and baking, the bread never developed it's rise and what I ended up with was more like a garden stepping stone then an actual bread. For those interested, I didn't take a pic of the disaster but here is a impression of what it looked like...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkuMDqOR0bIxBOFxaBP1bf5yaxLjtb7jWN8hVJXcaZGqazlMuSOcwTqZjqmMq6-SaZbqb25ezxEKR3dx4WtNNcB-WJEkSn5IwOw_21xVi6ZpnxQlcaW33JvyuslGsASse8Vup_8j2J9fU/s1600/tumbled_garden_stepping_stones_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkuMDqOR0bIxBOFxaBP1bf5yaxLjtb7jWN8hVJXcaZGqazlMuSOcwTqZjqmMq6-SaZbqb25ezxEKR3dx4WtNNcB-WJEkSn5IwOw_21xVi6ZpnxQlcaW33JvyuslGsASse8Vup_8j2J9fU/s1600/tumbled_garden_stepping_stones_3.jpg" /></a></div>
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What the bread felt like to me</div>
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Not to be discouraged, I did my due research online and figured out how to activate my dry yeast (much easier than I thought). The next evening, I dove back into my flour, yeast, and golden syrup and tried it again. The second iteration, while "yeast-y", became a victim of my own hubris and impatience. Because I thought that I had the riddle of my bread solved with the yeast, I overlooked the amount of liquid I was adding to my flour-yeast mix. I ended up committing the ultimate novice mistake and blindly followed the recipe rather than my instincts about what the product should look like while putting it together. Using all the liquids afforded to me by the recipe, I ended up with a very runny dough that had the appearance of a grey flour pudding. While I did get rise from my yeast, and a nice flavor, the end product was a bit limp and retained a yellow hue due to all the butter in the recipe.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyHvCQErU5PfqLeAJzmUPuAJU5OddGphbBtyeHOI6J7mpVsnFG_4jLMqGPMZrxsM3KNMtz286sTZ2GjU0O3ZrflXBPY4aa81MnSEBj9xOd4hxJecMQjZM4la3Or_i0bqDxHjxafdJAWUg/s1600/Bread+%25232.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyHvCQErU5PfqLeAJzmUPuAJU5OddGphbBtyeHOI6J7mpVsnFG_4jLMqGPMZrxsM3KNMtz286sTZ2GjU0O3ZrflXBPY4aa81MnSEBj9xOd4hxJecMQjZM4la3Or_i0bqDxHjxafdJAWUg/s320/Bread+%25232.jpg" width="320" /></a></div>
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(Looks ok, but. . .)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKosycHxr9WizJ9h4LSV36Mgw3Uw4UjJcHQPByJ9rlIzUuy_CrXsVusl5H7kf6SNRdSLkrFQC6sMAwALqdIA1NJJchaRd4wLKszSDEQ7ENOPKR52d4AA60KCD30d1SYpM7RHwHAjcjUIc/s1600/%25232b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKosycHxr9WizJ9h4LSV36Mgw3Uw4UjJcHQPByJ9rlIzUuy_CrXsVusl5H7kf6SNRdSLkrFQC6sMAwALqdIA1NJJchaRd4wLKszSDEQ7ENOPKR52d4AA60KCD30d1SYpM7RHwHAjcjUIc/s320/%25232b.jpg" width="240" /></a></div>
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(. . . it didn't quite meet standards)</div>
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With greater knowledge in hand, and a semi-obsessive desire to get it right, I tried it one more time the following evening. </div>
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With this third iteration, I followed the recipe, activated my yeast, and added my liquids slowly to the flour mix til I got what I thought was the right texture for raw dough. Adding my secret ingredient, patience, I got the appropriate rise from my bread and retained the wonderful flavor that was in the second loaf. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8g6tEn-xapj8z-wDbfJdjfNWCXhgKKY5ySRWLS5CvVvtPUuA9yb9VIcMxc4sxAkeHf5qMyeZyUTPiqdz0SQpRBaQ5AwBSDQzmXjWNJGA0dk1aclhmliTj74W083tWa4BaHhL3O57ZGN8/s1600/%25233.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8g6tEn-xapj8z-wDbfJdjfNWCXhgKKY5ySRWLS5CvVvtPUuA9yb9VIcMxc4sxAkeHf5qMyeZyUTPiqdz0SQpRBaQ5AwBSDQzmXjWNJGA0dk1aclhmliTj74W083tWa4BaHhL3O57ZGN8/s320/%25233.jpg" width="320" /></a></div>
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(Chewy Success)</div>
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So was the end result worth all this effort? I certainly think so. The flavor that is imparted by the golden syrup and the butter is unlike any bread I've had before and the chewiness of the bread crumb is due to my own kneading of the dough. Knowing this, I can modify the chewiness in the future as I gain more insight into how to manipulate gluten to my benefit.<br />
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Overall, I feel much better about what I'm doing and plan to keep making breads for the household. With only 6 ingredients in the recipe, it's not only healthier than store bought bread but it's cheaper as well. </div>
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Thanks for reading!!</div>
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<br />Moodie Foodiehttp://www.blogger.com/profile/05495707434541541519noreply@blogger.com2tag:blogger.com,1999:blog-3044849643181412529.post-11476953728799466832011-10-28T01:50:00.000-07:002011-10-28T01:50:23.631-07:00Chicken Wings Aren't Just Bar Food AnymoreMost weeks, due to a fairly busy schedule, I cook my dinners with the idea that there will be leftovers for at least 1 or 2 nights. I found myself today with a need to cook dinner that yielded no leftovers since we usually do not eat at home for dinner on Friday and Saturday nights and by Sunday I have no interest in eating food I cooked Thursday. It was this premise in mind that I decided to try this<a href="http://www.seriouseats.com/recipes/2011/10/chicken-wings-with-mushrooms-recipe.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+seriouseatsfeaturesvideos+%28Serious+Eats%29&utm_content=Google+Reader">recipe</a> from Ferran Adria's new cookbook<i> The Family Meal</i>. <br />
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If' you're a crazy food stalker like me, you'll recognize the name of <a href="http://en.wikipedia.org/wiki/Ferran_Adri%C3%A0">Ferran Adria</a> as the owner and chef of the former <a href="http://www.elbulli.com/home.php?lang=en">el Bulli</a> in Spain. His new cookbook contains recipes not from his restaurant but from those foods that was often cooked for his staff behind closed doors. With this in mind, I decided to tackle this rustic recipe that not only looked delicious on paper but is also budget minded, utilizing the lowly chicken wing and elevating it beyond that of bar food. <br />
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As I proceeded cooking this dish, there were a few thing that I found appealling<br />
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1) The transformation from this...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAqerj0mTETyxLdT4DcjleIs9jgFyNfs5JYszUgcIg2zCTgvUUx7CpGGYjBkAtVavz0CQfoiwYLJ0Q_o-zqQm3wtow_wJHuNK-2XzS5uOkA611sf9HAP7w1aAHtJNF32zcroeQ76_1hBE/s1600/cooked+chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAqerj0mTETyxLdT4DcjleIs9jgFyNfs5JYszUgcIg2zCTgvUUx7CpGGYjBkAtVavz0CQfoiwYLJ0Q_o-zqQm3wtow_wJHuNK-2XzS5uOkA611sf9HAP7w1aAHtJNF32zcroeQ76_1hBE/s320/cooked+chicken.jpg" width="320" /></a></div>
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....to this.</div>
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And with the addition of a few spices and some cremini mushrooms, I can go from this...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4oBSgFiOCzCeSqIvx9vPkdN0c7W4J841Mk4MKucmyMmZs4s_b40C0aRBA-LnQjhvWD0JQxJceqUg1b7rUflkmjPwhwcMuNhZhRUrTRTlPG49HGQQpqUMWefNNov6bMDt2trRpIm3antw/s1600/spices.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4oBSgFiOCzCeSqIvx9vPkdN0c7W4J841Mk4MKucmyMmZs4s_b40C0aRBA-LnQjhvWD0JQxJceqUg1b7rUflkmjPwhwcMuNhZhRUrTRTlPG49HGQQpqUMWefNNov6bMDt2trRpIm3antw/s320/spices.jpg" width="320" /></a></div>
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....to this</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTly1jGnuDoi3UySS4swikr8Kh5Bwi9JFj6neN2D6xlE_eMaKmpLQcGodOIn1bN9OABzoh-M_27c8MTb9QGHaE62UopLdUp5zv5KW5FRXmimq1RU5Sywj1De8qMqodaj-canbifVYZAdQ/s1600/finished+dish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTly1jGnuDoi3UySS4swikr8Kh5Bwi9JFj6neN2D6xlE_eMaKmpLQcGodOIn1bN9OABzoh-M_27c8MTb9QGHaE62UopLdUp5zv5KW5FRXmimq1RU5Sywj1De8qMqodaj-canbifVYZAdQ/s320/finished+dish.jpg" width="320" /></a></div>
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Viola!!</div>
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Overall, the dish takes about 40 minutes to cook, of which 30 minutes is spent cooking the wings on medium heat to get a high-index crispiness that gives both texture and fantastic flavor. A very simple dish (it only uses 7 ingredients, 5 of which I already had in my pantry), and at $8 for dinner for two , it is certainly worth a try.</div>
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Thanks for reading!!</div>
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<br />Moodie Foodiehttp://www.blogger.com/profile/05495707434541541519noreply@blogger.com0tag:blogger.com,1999:blog-3044849643181412529.post-64706298297443534722011-10-20T10:21:00.000-07:002011-10-20T10:22:24.747-07:00Chasing Windmills (Star Anise-Ginger Chicken)Earlier this year we took our semi-regular trip to Taiwan to visit my wife's extended family. I always look forward to this trip, not for the sights and shopping but for the food, naturally. Over the years, I have become accustomed to the flavor that can be found here. Overall it is Chinese food that is simple, slightly spicy, and always packed with flavor. However on this last trip, I was blind-sided by what I can only attest to being the best chicken dish I have ever had.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8ZKDVC_ngoTXxQ4tNmlY72K7JWjqhfLtBBOZfGBvSYpYL-sDQ788_ufjB53q-0sntoVaSrVvCP3bvDoyZScihqtJh02cmm7pMPFeTYN2rptOzzCJN2w48llReR09qYe7yh8YgaqNod_w/s1600/IMG_0017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8ZKDVC_ngoTXxQ4tNmlY72K7JWjqhfLtBBOZfGBvSYpYL-sDQ788_ufjB53q-0sntoVaSrVvCP3bvDoyZScihqtJh02cmm7pMPFeTYN2rptOzzCJN2w48llReR09qYe7yh8YgaqNod_w/s320/IMG_0017.JPG" width="320" /></a></div>
Best chicken dish ever<br />
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Known to us non-Chinese speaking people as <a href="http://en.wikipedia.org/wiki/Sanbeiji">3 Cup Chicken</a>, it's essentially 3 cups of chicken, 3 cups or garlic, 3 cups of ginger cooked in a sort of soy-flavored stew and served over rice. What made this dish at this specific restaurant particularly amazing is that they finish the dish in a stone bowl bake it so that most of the liquid has been reduced and you are left with a sticky glaze and lots of chicken, garlic, and ginger (all equally edible due to the long cooking time). <br />
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Having declared it the best chicken dish I have ever had, I have been chasing this flavor since I returned to Hawaii and have been failing miserably in my efforts to recreate this dish.<br />
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The other day, I ran across this recipe for <a href="http://www.seriouseats.com/recipes/2011/10/dinner-tonight-star-anise-and-ginger-chicken-recipe.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+seriouseatsfeaturesvideos+%28Serious+Eats%29&utm_content=Google+Reader">Star Anise-Ginger Chicken</a> which by it's description sounded eerily like that dish I had in Taiwan. Since seeing this over the weekend I took the opportunity to make it tonight for dinner.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJBangre7hzdTENKOgucw5_JPz-eY9wSxd-eaJOZUsCRudoLG9edznAlAQnsEqvoUjbDtHgqduxGOptQnFsFE5P8P79AGEB_GI6JGi1tNZsIUwa3Bufc5vvOEB89e_PKUVa8nIdIL6NxA/s1600/IMG_20111019_180503.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJBangre7hzdTENKOgucw5_JPz-eY9wSxd-eaJOZUsCRudoLG9edznAlAQnsEqvoUjbDtHgqduxGOptQnFsFE5P8P79AGEB_GI6JGi1tNZsIUwa3Bufc5vvOEB89e_PKUVa8nIdIL6NxA/s1600/IMG_20111019_180503.jpg" /></a></div>
My Western version</div>
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Overall, the taste was pretty close which I think was due to the addition of honey, which all 3-Cup Chicken recipes I've found online do not utilize. As for the reduction, while this recipe uses the liquid reduction as a sauce, I decided to toss it with my chicken and use it as a glaze, to see if I could replicate that elusive flavor.<br />
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Having come this close, I will probably stick with this recipe and continue to tweak it. I do think, however, that until I buy some stone bowl to bake in the oven, I will probably still be more far then near.<br />
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Thanks for reading!<br />
<br />Moodie Foodiehttp://www.blogger.com/profile/05495707434541541519noreply@blogger.com0