You’ve got your sodas, shakes, beers and yes, even the occasional guilty pleasure, act-like-a-tourist lava flow (just once in a while, really). We live in the tropics. We know how to cool off. But that doesn’t mean people elsewhere don’t–the world is full of regional… [»Read]
Memories of summer and food are enough to make any crank’s heart soften like ice cream on a hot day. Voices take on a wistful tone as friends recall hot dogs and corn-on-the-cob on the grill beside the slip ‘n’ slide, s’mores and hobo packs (chunks of meat, potatoes… [»Read]
Cake doesn’t seem to be in vogue these days. Recent wedding articles would have you believe that all the cool couples have replaced stodgy tiers of wedding cake with hipper pies, cookies and chocolate fountains. Trendier these days are cupcakes–cake’s cuter, younger… [»Read]
You want to support local agriculture, but you claim you don’t have time to go out of town or rise early enough on the weekends to go to farmers’ markets. Maybe you don’t have a car to get to many of the markets on the island. Safeway is usually your best bet for… [»Read]
Hungry Lion Hungry Lion’s menchi katsu loco moco might take the cake (make that meat cake) in the loco moco world. As if the larger-than-usual portion of a thick hamburger patty bathed in dark brown gravy over rice (or over hash browns–more oil!) and topped with two… [»Read]
Of all the things Chuck’s Cellar does right–and there are too many to count in the 50 years since Chuck Rolles entered the restaurant business–a good place to start is with the seating. Chuck’s polished wooden zig-zagging bar is lined with stools that not only have… [»Read]
While most of us who work in the publishing industry are broke most of the time anyway, these tough economic times (our favorite phrase!) leave us–and a large part of society–with even less money than before. In December of 2008, Honolulu Weekly’s Adrienne LaFrance… [»Read]
Pam’s Bazargan For anyone who wants it! Use Tamacon brand tamarind paste (from Indian groceries) Ingredients: 2 cups organic bulgur ($2.44 at kokua) rinse and drain while you prepare a sauce Mix sauce: 1/4 cup vegetable oil 1 small can organic tomato paste ($1.79… [»Read]
Most Cantonese people–and others familiar with the gastronomic landscape of Canton/Guangdong, Hong Kong and Cantonese-populated regions such as San Francisco, Vancouver and London–are probably fond of dim sum. In particular, cheong fun–fresh, flat white rice noodles… [»Read]
What’s another summer tradition just as American as Memorial Day itself? BBQ, of course! Most Americans salute the red, white and blue with a spatula and charcoal grill, but the art of BBQ is more than throwing a salt and pepper steak on the grill. Take a ’cue from… [»Read]
Typical introduction to a Hawaii food review: state that whatever type of food that is under review can be found cheaper and in abundant, decent-quality droves in the mainland. With that out of the way, it’s only fair to review Himalayan Kitchen given its standing… [»Read]
Sometimes quantity compensates for quality. But when both size and taste expectations are surpassed, and you’re about to pass out from a food coma (and you’re only on the nachos), and the tequila shots you’ve downed have no effect on you, well, that’s… [»Read]
The ever-expanding constituency of home brewing enthusiasts know the line well, one coined by brew master Charlie Papazian: “Relax, don’t worry—have a home brew.” It’s also what a friend, a home brewer himself, tells me as he pours a glass… [»Read]
California’s got the upscale, eclectic toppings, from arugula to Peruvian blue potatoes. Chicago’s got the deep dish, a solid brick of dough, cheese, sauce and toppings that pizza purists insist isn’t even a pizza but a casserole. New York’s got… [»Read]
Lately, and I have no idea why, all things Italian intrigue me. It’s a passionate country with rich history and a population who adores food. What’s not to like? But their complicated—and archaic—wine laws confound me. Grape varieties number in… [»Read]
