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Kim Steutermann Rogers Destination: Hawaii Island, Kauai, Maui, Oahu Article Source: Blog Post
During Hawaii’s plantation days, in one last hoorah—so the story goes—the Portuguese community cleaned out all the butter and sugar from their cupboards and made big batches of a yeast-based dough, from which golf-ball-sized chunks were then deep-fried in oil and dipped in sugar. They shared these doughnut-like confections with everyone—neighbors, friends and family.
Take it from me, there's nothing more satisfying than making a dish with ingredients from your own yard. Now, that doesn't mean I'm all Martha Stewart these days, because I am the first to exclaim how good those store-bought, frozen pie crusts are, and I willingly admit I made my lemon pie with just such a purchase.
Kim Steutermann Rogers Destination: Oahu Article Source: Blog Post
I have a question for you: When you go on vacation, do you make an itinerary? Let it be known that I am an inveterate list-maker. Thinking about what I need to do tomorrow? I make a list. In my office ready to start my day? I make a list. Going grocery shopping? If I don’t have a list in hand when I leave the house, I sit in the car and make one before I walk in the store. Why? Because I hate it when I forget something.
Destination: Oahu/Waikiki Article Source: Copyright © 2012 by Fodor’s Travel, a division of Random House Inc. All rights reserved.
Created by a trio of well-traveled friends who enjoy the foods of Southeast Asia, Spices is alluringly decorated in spicelike oranges and reds and offers a lunch and dinner menu far from the beaten path, even in a city rich in the cuisine of this region. Leave room for dessert, as their exotic ice cream is to die for. They claim inspiration but not authenticity and use Island ingredients to everyone's advantage. The menu is vegetarian-friendly. www.spiceshawaii.com. Credit cards accepted. Closed Mon.
Part of a chain of unfussy retro diners, Big City offers a short course in local-style breakfasts—rice instead of potatoes, option of fish or Portuguese sausage instead of bacon, roasted macadamia nut pancakes smothered in haupia (coconut) sauce—with generous portions, low prices, and pronounced flavors. Lunch and dinner focus on local-style comfort food—baby back ribs, kimchee fried rice—and burgers. There are always daily specials. www.bigcitydinerhawaii.com. Credit cards accepted.
One of relatively few restaurants to serve the complete menu until 2 am (Sunday only until 10 pm), Yanagi is a full-service Japanese restaurant offering not only sushi and sashimi around a small bar, but also teishoku (combination menus), tempura, stews, and grill-it-yourself shabu-shabu. The fish here can be depended on for freshness and variety. yanagisushi-hawaii.com. Credit cards accepted.
Korean is spoken here, in cooking style and in language, but you can make yourself understood with the help of menu translations and pointing. Mikawon is one of few grill-it-yourself restaurants to use real, charcoal-burning grills, considered the sine qua non of this Korean style of cooking which has been adopted by Japan. Their specialty is wang galbi—ribs seasoned in the style of Su Won, Korea, a mellower style than the usual soy sauce-soaked kal bi ribs. Credit cards accepted.
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