Welcome to Scooby’s World…

Part 3: Things To Eat

check out all the red markers on the Google Map.

all around the place are Zippy’s restaurants. its a step above fast food. definitely worth checking out. i love the Zippy’s Chili, but try a plate lunch from them. (a plate lunch is a hawaiian institution. its 2 scoops of rice, 1 scoop of macaroni salad, and a meat.) and where ever you go for lunch, make sure to get a lilikoi. its a drink made from passion fruit juice. i can drink it by the gallon!

some of the things you might find in a plate lunch.
thats lomi salmon, aku (tuna) onion poke, and poi in the cups on the left on the plate is haupia (you need to try that. its like coconut jello), kalua pig, rice, and an unopened laulau.

when you go out for poke, the absolute staple is Lomi Salmon. if you’ve never had raw fish before, this would be a very good stepping stone. you could call it a “salad”, but look at it too quick and you might mistake it for pico de gallo. basically its diced tomatoes, green onions, and salted raw diced salmon. (the good ones have a bit of  inamona in it.) but the salt and acid from the tomatoes will partially cook it, like a ceviche. just get a big tub and eat it with rice. soooo good. you can also get it as a side at most plate lunch places.

my absolute favorite place to get poke is  Tamashiro Market! :thumbsup:
this is always my first stop as soon as i get off the plane.

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ever try to slice a tomato, but instead you end up smooshing the thing all over your cutting board? well you’re not alone. we’ve all done it. most of the time it happens with ripe tomatoes, but thats not always the case. either way,  the primary reason is this: dull knife.

now you can do a  grind session with a wetstone and all of your knives each week, but i have an even better tip for getting perfectly clean slices of tomato: use a serrated blade.

yep. thats my big secret. and theres a prefectly logical explanation as to why it works…

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if you recall, a while back i posted about Foodista.com’s $100 Recipe Contest.
well i finally got around to posting a recipe there. i was hoping to add at least a handful to their database for the purposes of their contest, but it doesnt look like i’ll have the time. oh well, but at least now i’m familiar with how their site works.

a few things to point out about Foodista before i get on to my recipe:

their site is built on the multi-author blog format. its nice, but like Wikipedia, i found that i can “vandalize” any recipe that’s posted there. of course the “who” and “when” of edits are logged, but its still not very comforting to know that someone can screw around with recipes that i post there. also, you it would be nice if you could click on an author’s profile page and find a list of all their recipes. instead, you see a list of all of their edits, which is quite useless to anyone who wants to look up a particular person’s recipe collection yet instead find a list of edits that person made to their (or someone elses) recipes.

but the nice thing about Foodista: its all user submitted recipes. its nice because instead of only finding professional recipes and professionally photographed presentations, you get to see meals that normal, everyday people make in their own kitchens. and the search function is a great way to find a recipe for specific ingredients you might have in your fridge that you want to cook up but aren’t sure what to make with it.

visit Foodista.com for my Spicy Pineapple Chicken with Saffron Rice recipe,
or you can continue below to read it here .

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