Or rather, I should say crazy about a lot of the food EATEN in Hawaii.See, my interests fall more with Loco Moco and Spam/Kimchi Bokkumbap than with Poi and Lomi Salmon.
Not that I don't ENJOY Poi and Lomi Salmon, because I most definitely do, but stuff like Poi, and then also things like Taro Leaves (for lau lau) are really tough to get on the East Coast.
However, I can obviously get the ingredients for Loco Moco, Misoyaki Butterfish, Spam Musubi, Kimchi Fried Rice, etc.. anywhere.
I've started taking my own "plate lunches" to work. I even make my own Mac Salad! I'll take a piece of Kalbi Shortrib, some homemade kahlua pig (from crockpot, LOL), and "2 scoop rice, 1 scoop mac salad".
My next thing is going to be trying to make my own Ahi Poke and Squid Luau.
And no, I've never been to Hawaii, but I've developed an enormous obsession with the food through blogs (Ono Kine Grindz, Tasty Island, etc).
It's all the best Asian cuisines melded into one supertasty ubercuisine, and then combined with the best the USA has to offer. How did I not discover this sooner?
And why don't we have Okazuya in DC?!?!
Never interrupt your enemy when he is making a mistake. - Napoleon Bonaparte
