On 2/4/2018 11:46 AM, dsi1 wrote:
> On Saturday, February 3, 2018 at 3:23:15 PM UTC-10, CaĆ*da de la casa wrote:
>>
>> You folks are really changing our cuisine stateside.
>>
>> Now I am starting to see poke joints too, and that's very recent.
>>
>> https://www.facebook.com/Hello-Poke-1408720202493007/
>>
>> http://pokipokinm.com/
>
> We gave you the basic idea and you guys are taking off with it. I like how the poke bowl is view on the mainland. Our poke bowls are simple affairs with fish being the main player while on the mainland, the poke is seen as part of a bigger orchestration. You guys are going to transform the Hawaiian poke bowl into something better - with latin influences.
>
I would imagine that sliced jalapenos are not as common on your rock,
let alone in poke.
> In Hawaii, fusion has meant mostly combining Hawaiian, Asian, and American, ideas about food. On the mainland fusion style means a mix of Asian and latin influences. That's very cool. Our part in this is as an intermediary between Asia and the Mainland.
>
I dig that.
> I bought a bowl of li hing pineapple at Safeway the other day. It's fresh pineapple with Chinese salty plum powder added. Hawaii has been going nutty for the intensely sour, salty, li hing powder for the last twenty years. We put it on almost everything.
>
> It is surprising that li hing powder never made it to the mainland but I think the time is right for it. The younger generation of eaters are looking for new tastes. It's going to come from the Mexicans instead of Hawaiians.
>
It seems this is the case and we are all enriched by the blending of
food cultures.
But at the same time I would caution the Chipotle effect, wherein a
native food culture is American'd down to bland writ large.
Or write in Toxic Bell if you wish.
What we must fight is taste bud dilution.
> https://www.popsugar.com/food/What-Li-Hing-Mui-24679295
Ut oh...sacharine AND aspartame?
The Bwuthe troll will become apoplectic at that short ingredients list...
>
> https://www.eater.com/2017/3/6/14809...moy-how-to-use
>
So we mostly see it here on shaved ice, and isn't it interesting that
you rock is pushing the envelope on this unique spice even ahead of us!
That is real food creativity and taste bud driven engineering.
I think you need to explore another of our local treats, the humble but
evocative piloncillo:
http://bakingbites.com/2014/02/what-is-piloncillo/
Piloncillo is an unrefined Mexican sugar that is made from cane sugar
made from boiling and evaporating cane juice. Piloncillo is the most
common name for this type of sugar in Mexico, but the is also known as
panocha or panela in other Latin and Central American countries. It can
be found pressed into blocks or rounds, as well as cones, at Mexican
markets. This form is very easy to store and transport, so it is also
quite inexpensive.
Piloncillo is very hard and you will need to break it up before you use
it. I have heard of people attacking large pieces of piloncillo with a
hammer and chisel, but that should only be necessary if you are working
with an extremely large piece and need to break it down to a more
manageable size. Most of the pieces that you can buy at a Mexican market
or specialty store are already shaped into pieces that will fit in your
hand. The easiest way to break them down is by grating them. A large
cheese grater is an easy tool to quickly break the sugar down into a
form that is similar to regular brown sugar. A microplane can be used to
produce a super fine sugar. And if you are stirring it into a hot pot of
coffee or hot chocolate, you can simply chop it (carefully) with a knife
into small chunks the size of sugar cubes and stir them in. Piloncillo
melts easily when you add a little heat.
The flavor is somewhere between honey and molasses, though there are
some darker versions of piloncillo that will have a stronger molasses
flavor. It can be substituted into recipes that use brown sugar, though
piloncillo fans will say that you cant quite capture the flavor of the
piloncillo if you decided to substitute brown sugar in place of it in a
recipe.
But why make a mountain out of a sugar mole?
http://peloncilloproject.org/