On Thursday, April 6, 2017 at 8:13:43 AM UTC-10, cshenk wrote:
> dsi1 wrote in rec.food.cooking:
>
> > On Wednesday, April 5, 2017 at 10:50:40 AM UTC-10, Sheldon wrote:
> > > dsi1 wrote:
> > > >
> > > > I wanted to make a Chicago style pizza that was sorta true to
> > > > form but let's face it, I have as much chance of making a real
> > > > one as someone from the mainland making real huli huli chicken.
> > >
> > > Puhleeze... Chicago pizza is really a deep dish caserole made with
> > > lots of Guido ingredients piled on thick, it's essentially an upside
> > > down dago pot pie.
> > >
> > > And from what I've read here Huli Huli Chicken ain't much different
> > > from deli rotisserie chicken, in fact most deli rotisserie chicken
> > > is much better. Just because yoose cook everything with pineapple
> > > doesn't make it Hawaiian... pineapple was a reletively recent
> > > Central American import, there's nothing Hawaiian about pineapple.
> > > Hawaii really has no native food crop, weren't for coconut and
> > > seafood yoose would've all starved long ago... and coconut is
> > > really seafood, no one knows where coconut is native, it's been
> > > traveling the world via the seas forever. There's no such thing as
> > > Hawaiian food other than those disgusting taro roots, and that's
> > > not native to Hawaii either: https://en.wikipedia.org/wiki/Taro
> > > The only food that Hawaii can lay claim to is their national meat.
> > > Hormel Spam.
> >
> > Beats the heck out of me why people have to pose as experts in things
> > they know nothing about. I got a better chance of being a guru on the
> > traditions and foods of Brooklyn than yoose on the subject of
> > anything Hawaiian.
> >
> > These islands sprang out of the middle of nowhere. Every plant and
> > animal here had to be introduced. Obviously, pineapple and taro was
> > not native to these islands because nothing is. Who cares? The
> > immigrants to these islands brought their foods and traditions when
> > they arrived and we embraced the peoples and their culture. Ain't
> > nobody telling anybody to go back where they came from.
> >
> > https://www.youtube.com/watch?v=uN1Ud0qbxPE#t=406s
>
> LOL! I am with ya on Hawaii tradition but not that a person can't make
> a recipe from there. They can, if they can get the right ingredients.
> Some have to be adapted from however like your 'tub of miso'. Thats
> unique in how it's done there. Elsewhere, it is a thick paste. I can
> tell from Hari Kojima recipes your 'tub' has to be something like a
> watered down or partly fermented and much more liquid soy paste.
>
> I only got curious about that one item after I left Hawaii and don't
> recall seeing it when there but then, I wasnt looking specifically for
> it.
>
>
> --

I have a couple of brands of miso. One is made in Hawaii and the other is Japanese. Neither is watered down. I can't say what you saw. The Hawaiian miso is pretty good stuff but the Japanese miso is pretty damn good stuff. It's darker and deeper nature causes my brain to light up with memories and experiences.

My personal view is that it's tough to get a regional recipe down without living in the region, knowing the people and their practices, or having some experience with the dish. I can get biscuits and gravy at Denny's but I'm skeptical that it'll be like the real thing. My dad met a cook in Sweden that told him he could make real saimin. This greatly excited my dad. Unfortunately, it turned out to be spaghetti in chicken soup. Horrors!