On 4/29/2013 6:44 AM, sf wrote:
> I wouldn't even go as far as a fork if it was fresh and not canned,
> Jill... my hands work just fine for that because I like discernable
> flakes of fish in my fishcakes.
>
>

I had some ahi cakes the other day at a place known for it's ahi cakes.
The cook must have been some kind of genius cause I've never seen fish
cakes like that before. It wasn't chopped or minced fish with bread
crumbs but fish with large pieces of onions integrated into it somehow.
The teriyaki steak was pretty good too. The cook was sitting on the
table a few feet away so I grilled him about the steak. Was it a flank
steak? He curtly said "no, it's better than that." You can pretty much
tell early on if a cook will want to talk to you about what he's doing
back there. In this case, I struck out.

This is just a plate lunch place but from what I saw, the cook insisted
that the food he serves is fresh and there is a purity in the food
there. He had a dessert of butter mochi topped with haupia which was a
new one for me. I just had to order it and it was great. Some places you
just eat your food and walk out. This place was an eye-opening
experience for cooks and I left with some new ideas. Cool.