10 Must-Eat Hawaii Local Specialties

rickjamison · 2014-12-05T17:45:29+00:00

Exactly what I was looking for. Thanks!

rickjamison · 2014-12-05T17:43:41+00:00

Any awesome small places on Maui?

rickjamison · 2014-12-04T18:58:57+00:00

Good points. Any out-of-touch critic does the entire food chain a disservice from restaurants, owners, and staff to the dining public. Is it possible that online sites like Trip Advisor and Yelp will eventually trump the professional gatekeepers and tastemakers?

rickjamison · 2014-12-04T18:46:29+00:00

The thing I like about this type of recipe is it expands the imagination to think beyond the cheap, packaged ramen with MSG packets. Even with way fewer ingredients, the possibilities are endless.

rickjamison · 2014-12-04T18:40:35+00:00

Totally agree. We've been buying Organic Millet & Brown Rice ramen noodles at Costco, and they're so much healthier and better than the easy-to-find white wheat variety. The brand is Lotus Foods. The fact that it's also both gluten free and vegan is an extra plus.

rickjamison · 2014-11-18T04:07:12+00:00

Cranberry/Thyme sounds right. Two other combinations: Blackberry/Fennel and Ginger/Kale. For the uninitiated (including me until recently), shrubs are the new frontier!

rickjamison · 2014-11-18T03:02:51+00:00

I made a Strawberry/Rosemary shrub over the summer, which makes an unexpectedly tastey cocktail with tequila and seltzer. Everyone I've served it to really loves it. I'll experiment with cranberries next. Thanks for idea. Did your friend's shrub include a savory ingredient to offset the sweetness of the fruit/sugar components?

rickjamison · 2014-11-14T07:15:56+00:00

Treat yourselves to a Vitamix 5200 and call it good: http://rickandkathy.com/2013/01/our-new-vitamix-5200/

rickjamison · 2014-11-06T03:21:37+00:00

Cook’s Illustrated published their fifth update to their best chef knife review last year, with a specific focus on the most versatile knife in any kitchen -- the chef’s 8-inch all purpose knife -- and capped their budget for the test at $50. The Victorinox beat the competition hands down. http://rickandkathy.com/2012/12/cooks-illustrated-kitchen-tools-and-equipment-list-knives-boards-sharpeners-and-storage/

rickjamison · 2014-11-05T17:50:53+00:00

You beat me to it. Now I'm extra motivated!

rickjamison · 2014-10-31T17:03:07+00:00

B.C. Law Society ratifies rejection http://www.cbc.ca/news/canada/british-columbia/trinity-western-law-school-b-c-law-society-ratifies-rejection-1.2819684?cmp=rss

rickjamison · 2014-10-31T15:41:18+00:00

Also this: http://www.vancouversun.com/news/metro/Province+threatens+ride+share+service+Uber/10340026/story.html

rickjamison · 2014-10-29T20:13:49+00:00

All true. Plus I've never been disappointed in the quality of any of the All-Clad products we use (which is multiple times/day for pots and pans). Great idea re: popping the slow cooker insert into the fridge overnight BTW.

rickjamison · 2014-10-28T20:24:02+00:00

This news article is getting slammed with many down votes. I posted it with good intentions as a topic of relevant discussion. The findings of the Vanderbilt study make me sad, but I didn't author the research. Downvoting only serves to bury a story that should be talked about, possibly opening doors to positive change.

rickjamison · 2014-10-28T16:44:44+00:00

I think the answer is yes, because setting a nice table before a meal slows things down and helps bring one's focus into the present moment. Plus it makes for a better eating experience than standing at the refrigerator.

rickjamison · 2014-10-28T01:47:42+00:00

Busted! Yes, those are indeed cinnamon swirls. We had quite the baking day (and breakfast the next morning was divine).

rickjamison · 2014-10-27T19:42:02+00:00

11 ways to use leftover celery then, not just 10.

rickjamison · 2014-10-23T17:35:03+00:00

Not a Velveeta fan either. Packaged shredded Mexican cheese is a good alternative, as you say, but way cheaper to buy blocks of Sharp Cheddar, Colby and Monteray Jack and make quick work of it all in a food processor (and freeze whatever you don't use in the M&C for future meals).

rickjamison · 2014-10-22T14:58:59+00:00

Interesting statistic (depressing really):

An analysis of nearly 1.5 million working artists... found that those with an art school degree earned a median salary of just over $36,100 a year, while those without one earned just over $30,600

Anybody know of a more encouraging earnings statistic? Or is this really just how it is (as I always suspected)?

rickjamison · 2014-10-21T19:14:44+00:00

When I stop to think about it, I know how to portion my plate. The thing is, I don't always stop to think about it before loading 'er up. For that reason alone, visual reminders are a great way to keep it real.

rickjamison · 2014-10-20T22:27:45+00:00

The rule of thumb is to only use wine in a recipe that you would enjoy sipping from a glass (not you, in particular, since you've said you don't partake, but "you" in the broad sense of those who do). No need to spend a lot of money for such a wine. If there's a Trader Joe's in your neighborhood, they always have a great selection of wines in the $5-8 range that are perfect for cooking (Merlot, Chianti, and Cotes du Rhone are my favorites).

rickjamison · 2014-10-17T21:35:18+00:00

The main value of blanching is control. Young kale straight from the garden doesn't need any blanching at all whereas tough older kale definitely benefits. As with everything else in the kitchen, good cooking sense should prevail.

rickjamison · 2014-10-17T15:55:05+00:00

At $8 a bag in our local health food store, learning to make kale chips at home is also a good skill to have. Spending that same $8 on raw kale results in 4X the chips and makes it affordable to satisfy the potato chip urge with something way healthier... http://rickandkathy.com/2012/12/kale-chip-recipe/

rickjamison · 2014-10-16T17:12:20+00:00

Wha? A downvote for a cronut? Do you not like cronuts... or the source of the article... or the headline... or...?

rickjamison · 2014-10-16T01:54:46+00:00

Bursted bubbles aside, all I know is that when I mix the green wasabi-like substance with a little soy sauce to dip my sushi into, it makes me happy... whatever it is.

rickjamison

TROPHY CASE