my 2010 food-related resolutions

Ok, here it is. My declaration of what I would like to achieve this year in the food realm. They say if you put it out in the universe it will happen. I did this once as a business declaration and it totally came true.

In no particular order

• Make a souffle.
• Learn all there is about bread-making. The starter, the yeast, temperatures, flours, heat, gluten, etc. I'd love to learn from Nancy Silverton, who started La Brea bakery in Los Angeles years ago and has brought artisanal bread into the mainstream. Too bad she sold it. Now you can get it in pretty much every supermarket across the U.S. Good for her on a business level though. Speaking of which, she, Mario Batali and Joe Bastianich started Pizzeria Mozza in L.A. and I must say the pizza is pretty darn fantastic and was named one of the most-anticipated new restaurants of 2008-09.
• Make that lemon layer cake from Cook's Illustrated (my bible) for my birthday. I've said this 3 years now and have yet to do it.
• Eating more consciously and (especially) focusing on when my body is satiated so I don't overeat. This is a real hard one for me. I'm a big-time emotional eater.
• Finally taking that knife skills class at ICE that John gave to me.
• Try to be more spontaneous when cooking. I tend to want to follow recipes exactly. Which is important because a recipe was written a certain way to achieve desired results so I am torn.
• Try to be more adventurous and try new foods. 
• Be open to trying new restaurants instead of going to the old tried and trues.
• Get back to growing a wide variety of herbs this summer. As well as tomatoes again.
• Drink more water.
• Drink less Coke Zero. I love it though.
• Take a serious class on French cuisine and cooking techniques. Not because of Julie & Julia but to understand the basis of well-balanced flavor as well as how excellent technique yields those results.
• Travel to new places and experience how food shapes cultures.
• Make homemade ice cream again. There is nothing like it.
• Read more biographies of chefs. Dead or alive.

season's eatings part VI: honolulu / new year's eve

It was my last full day in the islands, so I knew time was not on my side so I continued to go for it and eat my favorite things.

Breakfast started out at the famous Like Like Drive Inn (pronounced Lee-kay Lee-kay). Everyone (from Hawaii) at some point in their lives has eaten here. Known primarily as a family-style, 24-7 restaurant that features quick and hearty meals, Like Like suits all types—foodies to non-foodies alike. Occasionally famous local people can be seen. (Don't know if Obama has been here yet though. I'm sure he has.) Like Like is like a Greek diner in the Northeast but owned by Japanese Americans. The fare is local favorites (saimin, plate lunches, etc.) but they also have sandwiches. However, in my humble opinion their food doesn't live up to it's reputation. It's good but not fantastic.

They are kind of known for their fried rice so I figured I would get that. I only ordered a half order (figuring the day was still young and many more calories was still to come being New Year's Eve and all) and look at what came? That is a pretty generous portion I would say. Dr. Oz would not approve of this. Anyway, back to the fried rice. I also ordered a side of Spam to add more sodium to the meal.

Speaking of sodium, let's fast forward to dinner or shall I say the amazing spread at the Tsuda's New Year's Eve party.

Okay, now this is how you celebrate New Year's Eve people! None of this get dressed up and toast the New Year with champagne. I say toast the New Year with overflowing plates of food lovingly prepared by everyone who was invited. Everyone brings something to add to the buffet.

So here is my first pass. All the food groups were represented. Except vegetables. (Oh wait, there was a taco salad but why waste your time on salad right?... hehe). Boy was it onolicioso. Second and third helpings are based on what really floated your boat. I can taste that fried chicken now. How did they get that skin so crispy? Must try it again (and again).

Aside from the food, it was fun talking story with people while hearing (and smelling) firecrackers going off in the background. I couldn't think of a better way to ring in 2010 and saying goodbye to 2009.

Mixed poke sampler for pupus.