Let’s Talk Food: Miso soup

Thank you, CF Crivellone, an islander who is currently living on the mainland, for the nice email asking about miso soup. She has some white miso and would like to be able to make a good bowl of miso soup, like the ones served in many Japanese restaurants.

Let’s Talk Food: Coronavirus is affecting us all

Never in my lifetime has something brought us to our knees as the coronavirus has. We are weary of going out shopping, even to the grocery store. But being cautious at this time is important so we do not spread the virus.

Let’s Talk Food: A foodie in Tuscany

Last year, when the boys asked my husband, Jim, where he would like to go this year for his birthday, without hesitation he said Tuscany. He had great memories of the region, where we celebrated his 70th birthday in Florence a few years ago with the three boys. Unfortunately, son Dean could not join us this time, as he is busy with his catering business, as well as being a father of two very young children.

Let’s Talk Food: Meet pastry chef Mimi Mendoza

The students of Hawaii Community College’s Culinary Program were fortunate, thanks to the Hawaii Culinary Education Foundation and its executive director, Hayley Matson-Mathes, to have pastry chef Mimi Mendoza of Restaurant Senia in Chinatown, Oahu, talk to them about how it is working in a restaurant, as well as showing them the complexities of making several items to build on one dessert.

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: 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: 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: 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!