Entries tagged with 'Hawaii'
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"In the constantly evolving culinary melting pot of Hawaii, it's hard to pick the state's one true hot dog." Past Weeks' Dogs The Philly ComboTijuana DogsTexas WeinersFlo's Hot Dogs, Cape Neddick, Maine Who knew that Hawaii was a gold mine of obscure hot dog variations? Portuguese immigrants first came to Hawaii in the 19th century, bringing sausages and sweet bread buns. American-style hot dogs were introduced to Hawaii (along with spam) by the United States military during World War II. Throw in Chinese and Japanese influence, plus local ingredients, and you get one of the wildest hot dog regions in the world. The Puka Dog is the culmination of sixty years of island hot dog evolution. Puka means "Hole" in...
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Li hing mui and pineapple shave ice from Ward Farmers' Market. Photograph by Kathy Chan I know it's just a pile of finely shaved ice soaked with flavored syrup in a paper cup, but ... no, it's so much more! I have yet to taste the simple, heavenly joy that is Hawaiian shave ice (not "shaved," just "shave"), but thanks to Kathy Chan's photos and descriptions of this refreshing treat, this simple combination of frozen water and syrup is the one food I want to try the most when I visit Hawaii. Related How to Make Spam Musubi Snapshots from Hawaii: Garlic Shrimp Real Hawaiian Food...
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The commercial fishing industry hasn't been doing so hot in recent years. Fish like cod and king salmon are decreasing dramatically or disappearing completely due to overfishing to meet global demands. The effects of global warming are starting to become evident as well, and let's not forget the hubbub raised earlier this year over the high level of mercury in certain species like tuna or swordfish. Enter the Kona Kampachi, a "designer yellowtail" bred in Kona, Hawaii. Fortune Magazine goes so far as to even dub it "the wonder fish": It's not genetically engineered in any way, just well bred. It's sashimi-grade and sustainably farmed without hormones or prophylactic antibiotics. It's richer in omega-3 than just about anything else in...
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Oahu's North Shore is known for its big waves, but I went there for its big shrimp. After spending the morning frolicking in a Lost filming location, we found just what were looking for at the legendary Giovanni's White Shrimp Truck: shrimp. Lots of it. Drowned in garlic and butter....
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Leaving our parkas behind in the snowdrifts of western Massachusetts, eight of us descended onto Honolulu for Spring Break: Hawaii. Okay, so before you conjure up visions of wet t-shirts, body shots, and mortified mothers all over the country watching MTV, think again. Well, almost (sorry Mom!). But really, we surely did more eating than anything else. Lucky for us, our friend Tommy was born and raised in Honolulu, so not only was he so generous to house our raucous bunch at his mountainous bamboo forest abode, we were promised the best eats the island has to offer. Most importantly, he took us to the same spots he rushes to the moment he returns home from school. Our college...
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Oahu's last dairy will be closing on February 15, causing all the island's residents to rely on imported milk. After its closing, Hawaii will only have two dairies, while as recently as 1980, Hawaii had two dozen dairies and was totally self-sufficient in milk production. "The decline in Hawaii's dairy sector and livestock industry in general comes amid rising feed, shipping and land costs, urban encroachment, environmental regulations, and stagnant sales."...
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Forget seared ahi steaks, mango salsa, and Pacific Rim Cuisine; Kaui Philpotts grew up in a sugar plantation on Maui and knows what real Hawaiian food is: I ate impromptu picnics of fried shoyu (soy sauce) chicken neatly wrapped in waxed paper and musubi (perfect triangles of seaweed-wrapped white rice, like giant sushi) with my friend Lei on the steps of the VFW Hall in Wailuku after hula class. I ate tripe stew and day-old poi (the steamed and pounded corm of the taro plant), saimin noodles with bright pink fish cake, "plate lunches" of beef stew and chicken cutlets with sticky rice, and the Portuguese fried doughnuts called malasadas. I ate Spam, for heaven's sake, with musubi, eggs,...
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From the official SPAM UK site: Frantic lifestyle? Need to prepare something fast for breakfast, lunch or evening meal? Or maybe you just want a traditional, comforting meal for the family in the colder weather.Well, we’ve brought back the traditional SPAM® Fritter to fit just that bill. What’s more, all the hard preparation work is done for you – new SPAM® Fritters are ready to be ovenbaked for 15-20 minutes and served with your favourite vegetables or breakfast menu. If you can't read the copy on the container in the photo above, the Fritters are described as "succulent pieces of SPAM® covered in a deliciously light and crispy golden batter." Truly, as Andrew said, the UK is the Hawaii...
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Love or hate McDonald's, you have to admit they usually do a good job of integrating local specialties into their menus. McDonald's restaurants in Hawaii have lots of custom items on their menus—the breakfast menu alone has two dishes with SPAM: a SPAM McGriddle and SPAM served with eggs and rice—and they frequently get limited edition delights too. Pomai of Honolulu food blog The Tasty Island recently tried the current offering, the Haupia Pie: "Similar to their familiar Apple Pie, this item uses the same crust and turnover shape, except with this, it has a filling intended to (loosely) replicate the traditional Haupia dessert offered at a Hawaiian Luau. Upon first bite, you ‘ll notice the light, golden crispy...
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"In 1962, Lou Groen was desperate to save his floundering hamburger restaurant, the first McDonald's in the Cincinnati area. His problem: His clientele was heavily Roman Catholic. In those days, most Catholics abstained from meat every Friday, as well as during Lent, the 40-day period of repentance that begins this week with Ash Wednesday. His solution: He created the Filet-O-Fish — a sandwich that saved his restaurant and eventually would be consumed at a rate of 300 million a year." I've never really given much thought to the classic items on the McDonald's menu so it was a trip to discover that the Filet-O-Fish was invented by a franchise owner and not headquarters—the same is true of the Big Mac...
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