Local Hawaii ingredients used with an international flair
Saturday, October 06, 2007
We don't eat foie gras anyway, but this is scary
From the blog Neurophilosophy :
Friday, October 05, 2007
I can't believe he ate the whole thing....
I found myself sitting at the computer looking at this post on `onokinegrinz with my mouth wide open... I guess my tongue couldn't believe my eyes. Check out Reid's post on The Fat Duck - Bray, Berkshire, UK.
If you want a full-body experience, skip breakfast and lunch, then look at his photos. Your whole being will cry out for some snail porridge, Joselito ham, shaved fennel, or the salmon poached with licorice, artichokes, vanilla mayonnaise and "Manni" olive oil, or maybe the carrot and orange tuile. What exactly is a carrot and orange tuile, you ask? Just go to the article, it's the last photo.
Monday, October 01, 2007
Market Find: The Taronator
If you've enjoyed the spicy spreads at the Taro Delights tent at the Saturday KCC Farmers' Market, you need to try the Taronator, just introduced this week and a real hot seller.
It fights back, but it's irresistable. One taste and we were hooked. You can sample the different spreads, and believe me, the hardest thing will be to decide which ones you're not going to buy.
We also bought two salmon and taro lau lau for dinner. For lunch, we take home a single portion to divide, and it's plenty. Nanette steams them in the microwave. Quick and easy. The taro and the salmon complement each other. It's a winning combination.
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Official web pages and Tip Sheets for Saturday morning KCC Farmers' Market, Wednesday night Honolulu Market, Sunday morning Mililani Market, and Thursday Night Kailua Market
Where we're Eating
Olive Tree Cafe
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