Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 6/24/83; site hp-pcd.UUCP Path: utzoo!linus!philabs!seismo!hao!hplabs!hp-pcd!hpfcla!hp-dcd!donn From: donn@hp-dcd.UUCP Newsgroups: net.cooks Subject: Re: A new question: regional cookery - (nf) Message-ID: <2372@hp-pcd.UUCP> Date: Wed, 9-Nov-83 03:30:59 EST Article-I.D.: hp-pcd.2372 Posted: Wed Nov 9 03:30:59 1983 Date-Received: Fri, 11-Nov-83 00:49:29 EST Sender: notes_gateway@hp-pcd.UUCP Organization: Hewlett-Packard, Fort Collins, CO Lines: 45 #R:ut-sally:-30400:hp-dcd:18500001:000:1432 hp-dcd!donn Nov 7 15:48:00 1983 On the issue of regoinal cuisines, Hawaii has more than just about anywhere. I won't mention (directly) specific ethnic foods, which you would expect from a place like Hawaii, but rather some Hawaii-only combinations. Lunch in certain areas of Honolulu is an experience. You are all aware of the sandwich truck lunches found nationwide. The Hawaiian version is a bit different. Its a panel truck with a hole in the side. You get a hot plate lunch typically like this: Main entrees (one of): Beef Tomato (Chinese) Beef Long Rice Hekka Pork or Beef Lau-lau (Hawiian) Stew (American, more or less) Chili (See below) Side dishes: Rice (indispensable) or Macaroni salad (American) Teriyaki beef (Japanese) Kim Chee (Korean) You get chopsticks unless you ask for a fork. (I'm getting hungry.) The chili in Hawaii would give a Texan fits, but if you treat it as something distinct from Texas chili, is interesting in its own right. Its a bean-and-meat chili, but sweet. It doesn't taste hot, initially, but can delay for as long as 10 seconds (after swallowing) before hitting you (often hard). My wife picked up a recepie for a (Japanese, I'd guess) stir fry that consists of Kamaboku (fish cake), asparagas (sp?), and (take cover) hot dogs! Its actually quite good. My stomach is now wondering what its doing in the middle of Colorado. Donn Terry ...!hplabs!hp-dcd!donn