Susan asked "how does the elk taste compared to yesterday's beef?" While I much preferred the beef, it was hard to describe the difference. I can't recall the last time I've had meat burgers two days in a row - both with grilled pineapple.
Probably gonna miss this place.
Cal- ever taken out a second mortgage and done full dinner with dessert at Momma's Fish House in Paia?
Probably gonna miss this place.
Cal- ever taken out a second mortgage and done full dinner with dessert at Momma's Fish House in Paia?
I have fond memories of Merriman's on the Big Island but from ages go. I see they have a branch in Maui.
EDIT - Momma's is pricey eh! At least the poi is complimentary.
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Love pineapple too.
Never heard of soup. Is that a cold soup?
Recipe would be much appreciated, please.
Basil must be more affordable where you live.
You would enjoy a self-catering holiday in southern Italy!
When you buy some fruit and veg at the greengrocers there they just give you bushels of basil for basically free (they might round up a €7.95 bill to 8).
San Diego was all Central American pineapple. And freaking delicious.
Give me some time to learn the lay of Portland's foodstuffs.
San Diego was all Central American pineapple. And freaking delicious.
Give me some time to learn the lay of Portland's foodstuffs.
I did prefer the Hawaiian when there as well as the football sized avocados also sold totally ripe. The best was discovering soursop for the first time, the ones in the Caribbean were under ripe as is most of the fruit we get here.
One of my restaurant lows was being served a peach and a knife at Chez Panisse for $10 as desert that was just past downright green.
I usually buy pineapples in excitement and then forget about them for a week or so. Probably helps finish the ripening. Best avocados I've had are from a friend's parent's tree (Bacon variety). Unbelievable. But completely commercially unviable.
That peach story seems so wrong. Best pitted fruit I've had was during the undergrad summers I spend as an intern in the Bay Area. Produce carts set up ad hoc along 84 to/from Livermore -- would pick up as many cherries and peaches/plums/nectarines as I could.
That peach story seems so wrong. Best pitted fruit I've had was during the undergrad summers I spend as an intern in the Bay Area. Produce carts set up ad hoc along 84 to/from Livermore -- would pick up as many cherries and peaches/plums/nectarines as I could.
Made no sense to me considering the venue except that it probably had to be from one of their "blessed" purveyors. My best ever, my grandmother's tree, I expect everyone has one of those stories truly vine/tree ripened fruit is never commercially viable if maximum income is important.
My Nonno and Nonna's vineyard in the hills above Palermo definitely qualifies. The quality of produce there was/is beyond anything else I've experienced. Memories of it are an instant trip to happiness.
Yeah, there's something about the 100ft diet that is awfully appealing - even though rather seasonal, and for most of us restricted to plant based. Now, if Saanich and Oak Bay would approve of DIY back yard culls, I'd be interested in trying out some local venison or rabbit. I know they've had at least some good organic veggie feed - from wife and next door neighbour's garden.
So true, and we tend to forget that even in the tropics fruits and veg can be seasonal. So even your unfortunate soursop experience may just have been out of season.
My weakness is good mangoes, impossible to buy here. When I was in India I ate them every day, and when I was in the Caribbean one summer as a kid I had my ultimate mango experience. There was a hiking trail on Montserrat that led to "Great Alps Falls", a lovely water fall on a small stream, we had to hike a few Km up beside the stream to get to the waterfall. The trail was well marked but it was considered customary to pay $5 to a local kid to "guide" us, and he also climbed up the mango trees to harvest fruit for us. This was late summer so the mangoes were at peak ripeness. At one point I saw that there was a clearing on the other side of the brook, with a large but low mango tree in it. I forded the brook and walked under the tree; the ground was soft with rotting fruit and ripe mangoes were literally hanging at eye level. I was just trying to decide which one to pick when one fell, silently, from the tree right in front of me. The ground was so soft that it made no sound when it hit. I reached down and picked it up, still warm from the sun that filtered through the canopy, and I ate it right there. That was the best and ripest mango that I have ever eaten or ever will eat. That was in the summer of 1974 I think, and I have never forgotten that moment.
Didn't notice, I don't buy from that store, it was the easy found ad that I wanted to show.Clicking on country of origin does not instil confidence.
Hot soup, no recipe. The Mrs. uses the fresh cut that has been in the fridge a few days and makes something I didn't know you could do with pineapple. Not kidding. It's not so much a pineapple soup as one that incorporates it. Delicious nonetheless.
I live in the wrong place. Here we have to grow it (easy) or buy it (painful)
Nice to look at but...
My introduction to soursop was 10 years ago when my then girlfriend, now Mrs. Weldon said hey, wanna try? I was hooked, for more than one reason.
For St. Partick's day, I thought I would do some classic Irish dishes. No these aren't those ones you hear about on the news or in the some magazine, these are dishes my Irish mother passed on to me as a wee little tyke. And if you believe that...
hehe.
Snow pea and mung bean sprout salad
Cuttlefish soup
Olive and smoked gouda plate
Somethingorother spiced pork Uterus
And of course, green beer.
Not shown: Shamrock (lime) float for dessert
hehe.
Snow pea and mung bean sprout salad
Cuttlefish soup
Olive and smoked gouda plate
Somethingorother spiced pork Uterus
And of course, green beer.
Not shown: Shamrock (lime) float for dessert
Attachments
Hmmmm, interesting.
Perhaps spy on the process and proportions of this chemistry... in the interests of all pineapple lovers?