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Saturday, January 21, 2017


For the next few days my postings will feature cuisine and travel, for 15 Craigside later today goes to the new International Marketplace to have lunch at the new Roy's, curiously enough, called Eating House 1849.  Then tomorrow, I'm off to the Big Island to join my Stanford freshman roommate and his friends on their volcano adventure.

On Thursday I had lunch with Mark Glick, who for five years headed the State Energy Office, but has moved to a position with the University of Hawaii.  We now share a suite in the Pacific Ocean Science and Technology Building on the Manoa Campus.  We are at Orchids.  When I worked for the U.S. Senate in DC I promised myself to have a lunch at the beach once/week when I returned, and I've largely been able to do that over the past third of a century.

Today I'll just focus on what is becoming my favorite place to eat:  my 15 Craigside lanai.  I have an herb and citrus garden which bountifully enhances my cocktails and salads:

In particular, my two calamansi trees have provided mystery and fertility.  I keep one inside the apartment, as it is in its fruitful period:

The other I placed on the lanai to interact with bees, for the flowers are in bloom and the fragrance is delicately wonderful:

I'm taking a huge chance, for the marauding parakeets continue to fly around.  These calamansi have provided intrigue and the Chinese Swallowtail Butterfly:
Here are two Japanese meals I've recently enjoyed.  That's a taruzake, which has that cedar odor, and Gifu rice is said to be #3 in Japan:

I tend to indulge in Japanese wagyu beef monthly.  No, that's not a misprint.  That steak cost $92/pound.  The chutoro sashimi was also somewhat pricey.

Then I had an artichoke night.  Many of you don't know how to eat this vegetable, so I'll provide details.  Here with radicchio (looks like red cabbage, but costs several times more--Pliny the elder claimed they purified the blood and was an aid for insomniacs), belgian endive (a connoisseur's lettuce), ikura caviar (salmon eggs), Castello Blue Cheese and Bugles (serves as the cone for the cheese and caviar--makes it tastier and crisper if first fried in butter).  A Stanford Chardonnay, Midori cocktail and hot sake.

First, you boil the artichoke for around half an hour.  You can't really overcook it, although slightly al dente is best.  When ready, hot, cold or cool, peel those petals.  The first few are inedible, but soon the bottom part begins to have small amounts of flesh, which can be dipped into either liquid butter or mayonnaise.  Eventually you run out of petals and are faced with needles:

This is the difficult stage.  Use a knife to cut or scrape off those needles, ending up with:

The more elegant technique would be to slice into quarters and dip into the sauce.  However, I merely bit off chunks:

The artichoke at this point has the texture of hasu (lotus) and they taste somewhat similar.

Finally, my spaghetti with salad normally comes from 15C dining room takeout.  However, I add ingredients and upgrade the dish.  The downside is that the noodle is always overcooked.  Typically I slice 5-10 cloves of garlic and fry them in olive oil.  Then I add a tablespoon of butter and cook the spaghetti, adding onions, topped with basil:

Imagine, also, of being enveloped by the setting sun:

Tomorrow, Roy Yamaguchi's Eating House 1849.



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