The Daily Grinds in Hawaii

32 comments to The Daily Grinds in Hawaii

  • War Pig

    We used to eat poi with hot dogs on the beach.

  • Your posts always make me hungry. I’ve got pasta with sausages and tomatoes today. Not quite udon, but it’ll have to do until I can get myself over to Hawaii. Any local recommendations?

  • War Pig

    It was good, really. Poi and wieners/franks/hot dogs (depending on what word you preferred) were a staple of cheap food on the beach when surfing in the 70s. Never gave me a moment’s indigestion. Also poi with fried Spam sticks was another favorite. I like Spam, anyway. Poi always tasted okay to me and never gave me any problems, digestion-wise. I think it was sweeter back in the day than now, maybe. Back then I just ate and wasn’t too worried about ingredients or methods. I have become a foodie since then. There may have been some honey in it back then, I dunno.

  • @Matt, you might try U:Don in the U District. I haven’t been there myself, but looking at their webpage it looks very similar to what I had at Marukame.

  • Hielario

    Oooh, now i get why they fought so hard over a loco moco ration in Ben-to.

  • Joal

    I’ve seen the breaded-pork-between-two-slices-of-white-bread thing in Tokyo as well. Still think it looks kind of odd.

  • Muzhik

    @Joal, are you talking about a pork tenderloin sandwich? Because there are plenty of places in Iowa where you can get one of those.

  • War Pig

    To bread or not to bread. Lots of people like to flour their Spam before frying it. I don’t, but my cousin does. I also do not flour or bread tenderloin for sandwiches. I find that in most cases, breading (except on chicken and some fish) only brings more grease to the table.

  • Honestly, the only thing I bread any more is tonkatsu, or it wouldn’t be tonkatsu.

  • War Pig

    Do you use real tonkatsu sauce? Impossible to get here other than by mail order. Even Jungle Jim’s in Cincinnati (the nearest one to me, about an hour and a half drive one way) doesn’t carry it. I have to make due with home made, faked up tonkatsu sauce, to wit:

    1/4 cup ketchup
    4 teaspoons rice wine (I sometimes substitute brandy)
    4 teaspoons soy sauce
    4 teaspoons Worcestershire sauce
    2 teaspoons sugar
    2 teaspoons applesauce, apple butter or apple puree
    4 teaspoons rice wine vinegar
    4 teaspoons yellow mustard
    1/4 teaspoon ground allspice
    1/8 teaspoon ground clove
    1/4 teaspoon garlic powder

    Sometimes I’ll add a shot of peach brandy if I’m out of saki for a different flavor note.

  • War Pig

    PS: That’s also a good sauce for grilled tenderloin.

  • That is pretty much exactly the same sauce recipe we use. I don’t remember where I got it.

  • War Pig

    Nor do I. Off the internet, likely, or by email.

  • Hielario

    @War Pig: Did they name a store as Jungle Jim? OMG!

  • War Pig

    Yes.

    http://www.junglejims.com/

    An amazing place, really. You can get purple yam ice cream from the Philippines and cocoanut juice soda from Thailand as well as tasty viands from all over the US and about half the rest of the world. From the website:

    “Take a trip around the world at Jungle Jim’s! Our International department holds over 50,000 products from over 70 countries to satisfy just about any craving. Travel through Asia and make stops at China, Japan, Korea and Taiwan. Venture over to our Hispanic section for products from South America, Puerto Rico, Mexico and Central America.

    You can shop your way through Europe by traveling country by county and aisle by aisle. Get your fill of Middle Eastern cuisine and remember to get great spices in India. International teas and coffees are located here as well as our candy from around the world. Chocolate, fruit, mints, and even bug candies are available!”

    They have some delectable, rice-based candies from Japan and China with delicate flavorings; and about a zillion vinegars, from balsamic to yam to pomegranate. They have cherry syrups, rose syrups, syrups of all sorts of exotic flavors. They have something like a hundred flavors of Jelly Belly (TM) jellybeans. And they have a very wide (in price and flavor) selection of international cheeses. They have some very expensive meats which have been dry aged for up to a year.

  • Hielario

    Oooooh. Very appropiate name then.

  • Muzhik

    @War Pig! Just the carbon-based life form I was looking for! I bring you news of great joy! Hot off the press! (in more ways than one):

    What Happens When You Eat a ‘Carolina Reaper,’ One of the World’s Hottest Peppers — http://abcnews.go.com/Lifestyle/carolina-reaper-peppers-100-times-hotter-jalapeno/story?id=20756069

    The Ghost Pepper is no longer the World’s Hottest Pepper! Say hello to “Smoking Ed’s Carolina Reaper”

    Eat hearty, my friend. Eat hearty.

  • War Pig

    @Muzhik: My brother got a few of those the other day, as a matter of fact. Ugly looking little things, like a habanero with herpes or something. I had never heard of them before, but they are supposedly twice as hot as bhut jolokias or Trinidad Moruga Scorpion chilis. We’re sort of trying to dare each other into trying a bite of one. So far, we’ve both resisted. He did put a slice of one in an 8 quart pot of chili and it was almost too hot to eat. Almost, but not quite. I’d say the way it was diluted, it tasted almost like eating raw habaneros. I wonder just how hot they can make these things? Pretty soon hot chilis be in the hazmat range just to harvest and will require respirators and goggles in the fields. One thing is for sure, the deer and other omnivores/herbivores will leave them alone.

  • Muzhik

    @War Pig:
    > Pretty soon hot chilis be in the hazmat range just to
    > harvest and will require respirators and goggles in the
    > fields.

    You mean they don’t already? I know the respirators, etc. are required in the packaging plants.

  • War Pig

    Not that I have seen or heard of yet in the fields. Yeah, in the plants and in the mixing areas, especially.

    Heck, edible chiles are approaching weapons-grade as it is.

  • Hielario

    Heh heh, chile grenades.

  • War Pig

    @Hielario: They’re already ahead of you.

    “The chili grenade has been found fit for use after trials in Indian defence laboratories, a fact confirmed by scientists at the Defence Research and Development Organization,” said defence spokesman Col. R. Kalia.

    http://www.nowpublic.com/world/indian-chili-bomb-military-uses-bhut-jolokia-pepper-vs-terrorism

  • War Pig

    MERRY CHRISTMAS ONE AND ALL.

  • Thanks War Pig. To you and yours too!

  • Muzhik

    Daniel, wanted to let you know that you’ve helped create a family holiday tradition. Last year, I made your French Onion Soup for New Years with my daughters. I’m making it again this year (but starting MUCH earlier in the day) and this year I have some proper cheese, so I can do the whole bread-soaked cheese-topped version.

    THANKS!

  • You’re welcome! That is my go-to meal when I am feeding teenagers.

  • Muzhik

    Well, the soup turned out delicious (of course), but it took 6 hours. I made a double batch because I wanted to be sure there was enough for everyone, and it took most of an hour to peel 6lbs of yellow onions and then thinly slice them. I think what I need to do is caramelize onions more frequently so I can find the sweet spot on my stove. I think when I was trying to cook the onions on “low” temperature, I think I got it too low. I never got the onions to dry out or get that deep red-brown that you got, but after 6 hours I said “done enough!” I baked my own baguettes and toasted the slices in my toaster — the end result didn’t seem to suffer from being toasted on both sides. I’m getting ready for having leftovers right now, and looking forward to how the soup will taste after resting overnight.

  • War Pig

    @Muzhik: I use a mandolin slicer for massive slicing chores, or the slicer disk on my food processor. Slices that are uniform cook at the same rate and it saves a HECK of a lot of time. Onions, potatoes, carrots, celery, turnips, etc.

  • @Muzhik, I just read an onion soup recipe in “Kitchen Diaries” by Nigel Slater where, because he too hates slicing 6lb of onions, he halves them and roasts them at 400F until browned before roughly chopping them. I haven’t tried it yet, but it’s next on the cards.

  • Muzhik

    Actually, peeling them took almost as long as slicing them; but the hardest part was cooking them down. I think if I just start the cooking at “4″ on my dial instead of the “between 2 and 3″ that I was using things would have progressed a LOT faster. Also, at the end I realized that my pot’s bottom wasn’t flat. When I lived with a gas stove it wasn’t an issue; now, with an electric stove, having all the bottom surface of the pot not touching the burner doesn’t help. I’ll have to find a new pot, or maybe take a hammer to this thing and flatten it that way.

  • War Pig

    I like to add a little chopped leek and scallion to my onion soup, maybe even a couple of shallots if I have any.