Let’s Talk Food: Rice bowls
When you think of a rice bowl, or your complete meal all in one bowl, we in Hawaii immediately think about a loco moco or bibimbap. But that concept we grew up with is now a fad on the mainland and is a hot “new” thing!
Let’s Talk Food: More about eggs
I wrote about eggs in my column last week. There is so much information about the humble egg, and will continue with more about eggs, including poaching an egg and other recipes.
Let’s Talk Food: All about eggs
I think we take the egg for granted. It is an important ingredient in everyone’s kitchen, but do we really know how to properly cook one?
Let’s Talk Food: What makes a good Bloody Mary?
Every once in a while, especially when on vacation, I like a good Bloody Mary or sometimes a virgin one. Unfortunately, it is oftentimes at an airport restaurant, and most of the time is not the best. But I enjoy eating the celery stick and green olives, along with drinking my vegetables.
Let’s Talk Food: Eating a balanced diet
I am a huge advocate for eating a healthy diet, and always tell my grandson, Quentin, the importance of eating all his protein, fruits and vegetables.
Let’s Talk Food: Pine nuts — a gourmet nut
Pine nuts have been such a staple ingredient in Italian cuisine since the days of ancient Rome. Roman soldiers ate them as they marched into battle. At Pompeii, archaeologists found pine nuts in the volcanic ash.
Let’s Talk Food: Baked Alaska
Who made the first Baked Alaska that we have on cruises?
Let’s Talk Food: A foodie in Seattle
What do you do when you have a day in Seattle before flying to Vancouver to take a cruise to Alaska?
You enjoy what Seattle has to offer — salmon and other wonderful seafood.
That’s what you do!
Let’s Talk Food: Ketchup — an important American condiment
When you think of THE American condiment, ketchup immediately comes to most peoples’ mind.
Let’s Talk Food: Plant-based foods
Did you ever wonder what we will be eating in 10 or 20 years?
Let’s Talk Food: It’s all about chili peppers
Chili peppers are an integral part of many foods around world.
Let’s Talk Food: Raising nenue
My hanai brother, Syd Kraul, grew nenue fish from eggs that he got from the brood stock at Kampachi Worldwide Holdings, also known as Kampachi Farms, in two holding tanks at OTEC in Kailua-Kona. Most fishermen think of this fish as a “rubbish” fish as it eats limu and often tastes like grass or, interestingly, can be described as “fishy.” When gutted, the gut smells pretty bad, as it lives off a diet of limu and sand.
Let’s Talk Food: It’s 50 years since man walked on the moon
Did you ever wonder what food scientists at NASA put in the shuttles for the astronauts?
Let’s Talk Food: Events and happenings
Experience
Volcano Festival
Let’s Talk Food: Summer salads
The warm and oftentimes humid days of summer make great days for a nice chilled salad. Adding some protein such as steak or chicken can make it a main dish for lunch or dinner.
Let’s Talk Food: Thursday is the Fourth of July
This Thursday is Independence Day, which means a spread of wonderful picnic food and fireworks. It is time to take out the red, white and blue decorations you have stored away for this special day.
Let’s Talk Food: A foodie in Japan
One of my favorite meals in Japan is breakfast.
Let’s Talk Food: Appetizers and beverages from Santa Fe
My dear friend Rosemary, who was at the Colleen Cloney Duncan Shop in the Museum of Indian Arts & Culture in Sante Fe, N.M., thought about me and bought “Appetizers & Beverages from Santa Fe” cookbook.
Let’s Talk Food: It’s mango season
I love mangoes, so I love summer, when the mangoes are in season!
Let’s Talk Food: Getting to know ranch dressing
Ranch dressing is a favorite for many. Its not only available as a dressing, but also often used as a flavoring base in potato chips.
