I am going to Maui and the Big Island later this month for the first time in my life. Can anyone recommend good restaurants out there? Where non-meat-eaters and meat eaters can find something, a place where actual locals go to enjoy themselves? And where I don't have to spend an arm and a leg. Any suggestions are appreciated.
Sugar.
Once I started using sugar my Asian inspired dishes tasted much more...Asian. Korean food is so much tastier! If possible I use honey, but sometimes the flavor overwhelmes. And of course a decent pasta sauce needs sugar too. Actually, my grandmother taught me that.
Tampopo.
La grande bouffe.
The discrete charm of the bourgeoisie.
The cook, the thief, his wife and her lover.
L'aile ou la cuisse.
Don't put those icecubes in my water.
Don't put those boiled eggs in my salad or sandwich.
Don't put that MSG in my kimchi.
Don't put any bananas on my yogurt and granola.
Don't put corn syrup in my anything.
Don't take the fat out of my yogurt.
Thanks everyone for all your suggestions! I cannot wait to try them out.
I love Eric Gower - check out his website on flavored salts
Pomegranate Juice has been my one of my most recent enthusiasms and it's now a staple in my refrigerator. It's great in sauces and marinades and, while it doesn't seem to insinuate it's particular taste to a dish, it adds a richness or a depth of flavor when used judiciously.
In addition, it's full of antioxidents, etc and serves as a substitute when one wants to add wine, but chooses not to because it's not desired for any number of reasons.
It's good and good for you.
That day, 2 years ago, when I discovered that I had outgrown a serious allergy to nuts. After avoiding them like the plague all my life, I took my first handful of toasted walnuts and couldn't believe how buttery and molten-good they were.
I add nuts to everything now-veggies burgers, gratins, sandwiches, and ice cream. What a thing to have missed out all my life.
Oh and love.
Various vinegars; I grew up only being familiar with distilled white and apple cider. Now I have about eight different kinds. I love how adding a splash of vinegar at the end of cooking stews, beans, etc. just lifts the flavors and makes it all come together.
Paneer. I have always loved eating Indian food at restaurants but recently ventured into a local Indian market and discovered you can buy paneer already made! Paneer is Indian cheese that is more like a really firm tofu and is pretty much a vegetarian staple for Indian food. It has really emboldened me...:)
Fresh Ginger grated into almost everything I cook recently!
Rooster Sauce as I call it (sirancha)
It has somehow made it's way into all sorts of glazes and soups and eggs and omigoodness there is no end. Plus it led to the discovery of chinese chili oil bean paste stuff and korean red pepper paste (just like ketchup) so it deserves an even greater reward for it's awesomeness-ess and gateway drug powers.
Freshly cracked black pepper for desserts and sweet items. I cube cantaloupe, shred prosciutto and basil, squeeze some lemon on top and crack lots of fresh black pepper on top. I would analogize it to adding salt to baked goods. You wouldn't expect the synergy to work but it does.
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