“I start with traditional macaroni as a shout-out to the Hawaiian-style plate lunch. Caramelized sweet Maui onions provide an earthy depth. The topping of coarsely chopped macadamia nuts, tossed with panko breadcrumbs (a nod to the islands’ Japanese culture and culinary influence), adds another level of flavor and texture.
Finally, sweet and tart pineapple acts as the perfect foil to the saltiness of the Spam. To intensify the flavor and remove some of the pineapple’s liquid, I oven-roast cubes of the fruit.”
“Four words for you — best fried chicken ever. I ordered the chicharron pollo which came with a salad and tostones. The flavorful coating was light and crispy and the chunks of dark meat chicken were perfectly cooked. The best part were the pieces of fried skin that were mixed in. Salad and tostones were good, if standard. The rest of the menu looked great too.”
“In general, lighter sausages do well with lighter beers like pilsner and traditional wheat beers, while more intense links can handle more hops and more darkly-roasted malt. You can easily serve a lighter beer with flavorful, rich sausage, but the opposite – lighter sausage with darker or more intense beer – is less successful.”
“We spend $3.75 total for 5 fried pork&chive dumplings, a sesame pancake, and 10 boiled pork&chive dumplings. It was cheap and tasty and awesome! I liked the pan fried dumplings best for the little crust on the bottom.”