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

Ramen Halu Shoyu Ramen (West San Jose)

Ramen Halu on Saratoga Ave in west San Jose was recommended to us as the best place for ramen in the South Bay (which isn’t saying much because there aren’t that many good ramen places here). We showed up a little before 6 and there was a long line in front of the shop. Their website says they open at 5 but the sign in the window said 6. Oh well.

Annie ordered the house special Halu ramen, which is a thick, rich broth paired with thick noodles. I got the classic shoyu ramen which is a thinner broth and thinner noodles. Both noodles had a nice, springy chew to them. My bowl came with “the Works” which includes bamboo shoots, corn, wood ear fungus, cabbage, almost-hard boiled egg, green onions, chashu roast pork, and a couple sheets of nori.

My bowl came to $13 which is a bit steep for a bowl of ramen. I think I prefer the Tokushima Do-Henkotsu a little farther south on Saratoga, next to Mitsuwa. And Tokushima Do-Henkotsu takes credit cards, whereas Ramen Halu is cash-only.

Aloha, Nate
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My Photo Annie is mistress of the kitchen while Nate is the master of the grill and smoker. We cook the homestyle Asian and Hawaiian foods of our younger days while also exploring the wider worlds of Western foods.

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