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Delicate Blossom: Say, do they make a "missionary" sandwich?? OK, you can zap me on this!!
5 months ago on Good Eats in the Hawaiian Mission Houses
Delicate Blossom: It is a good thing you went with MC the "bar dori". At least he knows the protocol. I believe the reason the items on the menu are high is to discourage people who come only to eat. Generally, good customers and regulars know the routine. Buy plenty drinks, some for the hostess, some for the owner, one for the ajumma, and that covers the cost of fuud. Hostess bars make money on drinks and tips. Fuud is provided so that you stay longer and buy more drinks. The rule of thumb is to leave a tip equal to about $10 per plate. Of course, if the bar dori buys champagne that is on an even higher playing field. Then sh*t happens! Am sure MC has been down that path....LOL! XXL bag of popcorn!!
5 months ago on A (foodie) peek inside Club Evergreen
Delicate Blossom: Thanks for posting a picture of my friend John Okutani. He really helped me get my head together when I was going through a very anxious time in my life. I owe him big time.
5 months, 1 week ago on Pics: The Japanese Cultural Center of Hawaii Gala
MC: If you were still eating popcorn at the finale then it must have been a XL Bag!! LOL Thanks for the review.
5 months, 1 week ago on Nonstop Movies: 'White House Down'
@turkfontaine TF: LOL! Now if she can only do that routine where she talks to her chest that would be a gas! The guy I saw that could do stuff like that and was really talented was "Prince Hanalei" from the "Glades". He was something to behold...check that...watch!
5 months, 1 week ago on Hawaii: In Real Life extra ~ Na Kane
Delicate Blossom: Are the changes for the better, i.e., the fuud is much better in taste and quality from before? The ambiance appears much lighter and less congested which makes for a better dining experience.
5 months, 1 week ago on Hawaii: In Real Life ~ Indigo
Delicate Blossom: From the fuud pix, the noodles seem smaller in diameter...angel hair or is pretty much the same as spaghetti? I guess I am gluten tolerant because I eat all kinds of noodles. Will need to find out about this celiac disease..
5 months, 1 week ago on New eats: Godmother Pasta
CB: Guud review. Thanks. My go to spot when time permits and I think about it is where russkar mentioned, Ono's on Kapahulu near American Savings. That is the only place I know where the poke is not displayed. You have to tell them what ingredients you want and they put it together while you wait.
5 months, 1 week ago on Our Top 5: Poke
Delicate Blossom: Nice pix! Is this place worth the drive from town or is it basically the same as Ala Moana? Prices about the same also? Ambiance appears different and more tropical.
5 months, 1 week ago on Sushi Yuzu grand opening at Ko Olina
CB: Let me guess...this one made your Top Ten?! For me, this one has to be a very special occasion to give it a go. That is a pretty stiff price for one person! Did you do wine pairing or just with your choices?
5 months, 1 week ago on Sheldon Simeon at Vintage Cave
Delicate Blossom: The Kamehameha School involvement in cultural revitalization is very interesting. I wonder if this was started a long time ago or has this been in more recent times, i.e., since the "Broken Trust" upheaval. It appeared that some of the trustees were more into making money than any cultural stuff. Matsy Takabuki is attributed to getting Bishop Estate on a more sound fiscal basis. However, the cultural responsibilities may have suffered as a result or may have benefited or both. Jes curious...
5 months, 2 weeks ago on Tasting the 'aina: wrapping up
CB: By the name, it would be hard for me to indulge, i.e., animal organs are a no-no for Liptor taking gourmands. Looks like a great feast with no hint of high LDL inducing fuud. OK any hint on price?
5 months, 2 weeks ago on Did this: Sweetbreads Hawaii at Taste
MC: No popcorn for this one, eh? I'm waiting for your review of the Lone Ranger!
5 months, 2 weeks ago on Nonstop Movies: 'Monsters University'
BW: Good review. Went to see it and it is a film for all oenophiles. It should be noted that this organization is one of many in the world that certifies sommeliers. Also, that most of the Masters if not all are from the US. The cinematography is well done and the editing to keep the interest level for most people. One of the earlier members of the organization, Richard Dean, I believe, once worked in Waikiki.
5 months, 2 weeks ago on Nonstop Movies: Master Sommelier madness in 'Somm'
@Melissa808 Delicate Blossom: I knew you know how to pronounce it. Well, she will get some Francophiles upset...they can be very snooty...like the "last King of France - Charles deGaulle".
5 months, 2 weeks ago on Hawaii: In Real Life ~ Haute Confectionery Boutique
Delicate Blossom: Fuun post. This gurl is a gas! Not to be picky but you pronounced the name correctly in the IRL segment but not in the NSHnl. I believe that "haute" is from the French and the "h" is silent. It would rhyme with "boat, coat, etc." and sound like "oat". How come Liz did not include "Hawaii" in the name? As it is now, it could be a company in France, Ohio, Hong Kong, or Timbuktu. As soon as your blog has smell-o-vision and taste-o-vision we can enjoy as well, till then will have to rely on your word and facial expressions.
@DianeSeo @MyongChoi DS: Since there is no consensus #1 it behooves you to have a SKDS meeting/dinner to find it. Then, create a menu for non-Korean palates based on your experiences with friends and acquaintances so they get the real "skinny" on K-Fuud. Having eaten in Korea it was all so guud but I do not know what I was eating and what it was called. The only thing I remember was a "dish" called Soju!!??
5 months, 2 weeks ago on Part II: Where real Koreans eat Korean food
DS: Great run-down. Looks like you have the makings of a SKDS like Delicate Blossom. It would be a nice post to get the Koreans together to have a dinner and pix. With MC there, though...it would get kind of nutz!
EO: Caught some pix at Cat's blog as well. Knowing you, were the portions filling enough at the end of the meal? They are definitely artsy to look at but seem rather light in volume. I know this ain't Buca, or Olive, or Romano but some Italians might take offense at this Japanese attempt at their cuisine. Dress code: is the guy at your table wearing a T-Shirt? I guess he must be wearing shoes...
5 months, 2 weeks ago on First look: Arancino at The Kahala
Delicate Blossom: Very, very interesting stuff. Were you able to find out about how they keep their stock disease free or is it because they are constantly pumping deep water that mitigates any infestation? Remember how disease ruined the prawn farms in Kahuku? I would have been curious about the breeding stock for abalone and lobster and how they are maintained. You're right, lobsters are like crabs and will eat virtually anything. So what are they feeding them? It must be prepared stuff to keep diseases from starting up or the limu they grow. I am a spiny lobster kind of guy because I never had a Maine lobster that tasted equal or better. I guess because I fished for them I had spiny lobsters fresh. Now with KCL, maybe the Maine type lobsters will taste better as they are fresher...I wonder if "wild" and "farmed" have taste differences? I think I read once where they claim that lobsters mate for life. Don't know about abalone. Can you hear the refrains of the song "Stuck on You" in the background in the abalone breeding tanks?
5 months, 3 weeks ago on Tasting the 'aina: a tour of Kona lobster and abalone farms