In August, we went to Honolulu, Hawaii for a short, 10 day trip home. Here are some of the best food shots from that trip.
Ma Tai Soo from Char Hung Sut
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Making Chinese Pickled Pig’s Feet
Annie bought some pig trotters (the two front feet, if you must know) to make Chinese-style pickled pig’s feet. After parboiling to remove the smell, she cut them up into large chunks.
Pistachio macaroon
When Americans think of macaroons, they usually think of a cookie made with coconut. Macaroons are actually cookies made using egg whites and ground or powdered nuts. This is a pistachio macaroon from the Miele dessert stall next to the gelato stall at the San Francisco Ferry Building.
The macaroons I’ve had in the past have been too sweet for me. I take one bite and the sweetness hurts my teeth. This one was different. Not as sweet, and the ground pistachios really came through.
Aloha, Nate
Light and Crispy Waffles
From the October/November 2001 issue of Fine Cooking Magazine. The secret is to separate the egg whites from the yolks and beat the whites until they are glossy and can form soft peaks. Baking soda and baking powder were also used in this recipe to give it more lightness.
With a little butter and real maple syrup, this was great!
Aloha, Nate