The local flavor of Oahu: Hawaiian shave ice

by Libby Zay on

The recipe for Hawaii’s signature dessert is simple: fill a cup with a mound of finely shaved ice and then top it off with a sugary syrup of your choice. If you want to get creative, add a scoop of vanilla ice cream or azuki bean paste at the bottom of the cup, or top it off with a “snow cap”-some sweetened, condensed milk drizzled over the top.

Although the recipe seems like a piece of cake, there’s actually much more to the Hawaiian shave ice. The treat was actually introduced by Japanese immigrants working on sugar plantations, who would shave fine pieces from large blocks of ice using Japanese swords that were family heirlooms. The tradition actually goes back even further to the turn of the first millennium in Japan, when ice would be brought down from the mountains in the winter and stored in caves. Eating the flavored ice was a luxury reserved for royalty only, but in Hawaii it became commonplace.

When first introduced to Hawaii, shave ice was sold solely on Sundays-the only day of the week immigrants rested. Now, its available pretty much anytime and anywhere in touristy areas-but don’t be fooled. Not all shave ice is created equal.

With some tips from locals (and after much debate), we’ve culled together a list of five of the best places to get shaved ice on the island of Oahu.

Matsumoto Shave Ice: This classic shave ice stand in the North Shore of Oahu has been dishing out colorful treats since 1951. On sunny days, the shop sells around 1,000 cones of shave ice to surfers, locals, and happy tourists.
66-87 Kamehameha Hwy., Haleiwa; 808-637-4827

Aoki’s Shave Ice: In a little red shack down the road from Matsumoto is Aoki’s, a family-run business that has been serving shave ice for over 25 years. Although the line is typically long (especially on hot days), the wait is well worth it-and there’s plenty of mom-and-pop kitsch to look at to kill time.
66-117 Kamehameha Hwy., Haleiwa; 808-637-7017

Waiola Shave Ice: If you can’t make it to the North Shore, Waiola is a little piece of shave ice heaven in Honolulu. The store can be a little difficult to find, but once you get there the shave ice is cheap, they have a wide variety of flavors, and the ice is deliciously fine-like powdery snow. With a delectable melt-in-your-mouth texture, this place comes with my personal “severe brain freeze warning.”
2135 Waiola St., Honolulu; 808-949-2269

Ailana Shave Ice: Also in Honolulu, Ailana Shave Ice has a mission to serve “fresh and tasty homemade syrups” to the masses. Try some of the local flavors-lychee, melona, or haupia-or stick to classics like blue Hawaii, pineapple, strawberry, or the ever-popular rainbow. This place also serves plate lunch on weekdays.
1430 Kona St., Honolulu; 808-955-8881

Shimazu Store: Tucked away in Honolulu’s Chinatown is this neighborhood convenience store that whips up some mouthwatering shave ice. Lots of flavors-including red velvet, root beer, and crème brulee-are on the menu, and the portions are larger than most other shave ice places. If you’re feeling up for the challenge, there’s an oversized option called “The Larry” that is extra, extra large.
330 N School St., Honolulu; 808-371-8899

(All photos by Libby Zay)

An ode to the Hawaiian Plate Lunch

by Pam Mandel on

One of the finest meals I’ve ever eaten was on the island of Oahu at a fancy bistro called Chef Mavro. This place is expensive — It’s no problem to spend 100 dollars per person on dinner. But the beautifully sculpted little plates had melt in your mouth sashimi and delicately browned crab rolls in fine rice paper wrappers and, oh, truly, it was a memorable experience.

I can’t think of Chef Mavro’s pricey restaurant without, in the same moment, thinking of a meal I’d had not 24 hours earlier at a bright green diner in funky, hippie-crunchy Honoka’a on Hawaii’s Big Island. At CC Jon”s Snack and Shoppe I spent about 7 dollars on chicken katsu, rice, mac salad, and a huge Styrofoam cup of soda. And there, I fell in love with the plate lunch. For some reason, I mentioned this to our waiter at Chef Mavro. “You went to CCs!” exclaimed the self described Big Island boy. “I’m from Honoka’a, that place is da kine.”

Hawaii has remarkable food. Smack in the middle of the ocean, populated by Native Hawaiians, Europeans (predominantly Portuguese, at first), and people from around the Pacific Rim, it’s a melting pot of culinary cliches — fresh, fusion, Pacific Rim, organic, local…. There’s an abundance of tropical produce and the boats come in daily bearing fresh seafood. Hawaii Regional Cuisine — the combination of locally sourced ingredients combined with the chef’s own sensibilities — seems almost inevitable in a place where good ingredients are readily available.

But my heart and its hardened arteries belong to junkier offerings. Haupia malasadas: essentially, a donut filled with coconut pudding. Chicken long rice: Fried noodles with chicken and a passing acknowledgment to vegetables. Milkshakes from the Roselani counter in the International Marketplace, good lord, the butterfat. And all that takes back seat to the main course, the plate lunch.At its most basic, the plate lunch is two scoops of white rice, a scoop of macaroni salad, thick with mayonnaise, and a serving of meat. Fried, probably, though you can also get two grilled Portuguese sausage patties or a serving of garlic shrimp. Plate lunch typically comes on a flimsy paper or other throwaway plate, or in a Styrofoam container that you can carry across the street to that picnic bench that’s makai — ocean side — from the food truck. It generates a shocking amount of garbage, the containers, the napkins, the plastic forks and knives. The classic plate lunch is unhealthy, environmentally unfriendly, and awesome.

Historically, the plate lunch is attributed to plantation workers combining leftover rice with whatever meat or fish was available. It was the 1880s; sugar and pineapple magnates imported laborers from the Philippines, Portugal, Japan, China… they had to eat. The meal has evolved over time to include a green salad (probably with Thousand Island dressing) or brown rice in a nod towards taking the cholesterol count down a notch. On your plate lunch you can get fried chicken or teriyaki beef or kalua pork or any number of things. Can’t wait for lunch? There’s the breakfast plate lunch, loco moco. White rice, fried eggs, a burger patty, all smothered in gravy. I pass on that and go for either garlic shrimp or my favorite, poke — marinated raw tuna.

It’s easy to fall into metaphors that use the plate lunch as an analogy for life in Hawaii. A combination of cultures, all hanging out together and making something better for their merging. I don’t necessarily buy that happy idea. I think plate lunch is more of a delicious mess than a expression of cultural harmony. And wrapped up in that delicious mess is an experience that is quintessentially Hawaiian islands.

The wind picks up your napkins and hurls them down the beach, you have to run after them. Stuffed on rice, you bring your coffee milkshake the to car and leave it in the cup holder and then, in the mini-fridge in your room. Your fingers are sticky from peeling shrimp so you wash them in the surf and they are sticky from the ocean. You’re wracked with guilt over the staggering amount of mayo in the mac salad, and yet, you eat every last elbow shaped mayo coated piece of pasta. You swear that you will take a long walk to make up for the unbelievable amount of calories you consumed that afternoon, but when you get back to your rented condo or hotel, you are lulled into indolence by the evening light on the beautiful beach boys and girls. Somewhere, a kid who looks like a total bad-ass is playing the ukulele like an angel, the sweet sound of it floats on the breeze. Dinner time is coming and the L&L, Hawaii’s infamous takeout chain is right there.

“Plate lunch,” you think. “I could have that for dinner, right?”

Image: The Even More Legendary Giovanni’s #2 by Permanently Scattered via Flickr (Creative Commons)

Gawker’s Worst 50 States

by Elizabeth Seward on

I’ve been following Gawker’s newest series, The Worst 50 States. I’ve been enjoying following this series. In an effort to pin down not only the best states in the US of A, but, more importantly, the worst states, Gawker compiled a Gawker-invented rating system in order to rank our fair fifty. Granted, this rating system consists solely of the viewpoints of those on staff for Gawker, so the viewpoints are just about as biased as you would deem Gawker (Which might be not at all according to you!), but there’s some interesting stuff in there. Yes, they’re focusing on the bad more than the good, those damn pessimists, but all in all, fact or fiction, the commentary on the 50 states is makes me laugh. And, I’ll just throw this in there, I’ve been to 48 of the 50 states and much of every summary they make rings true to me. They’re not done wrapping up the states yet, but check out their analysis of most of the states here.

If you’re inflamed, saddened, or curling over with laughter after reading what’s so bad about your home state, come back here and tell us in the comments how Gawker made you feel.

The 5 ugliest states in the country

by Meg Nesterov on

They say beauty is in the eye of the beholder. San Francisco Examiner writer and occasional Gadling contributor Bob Ecker doesn’t behold much, at least for a few unlucky states. Ecker previously named the prettiest US states including coastal California, exotic Hawaii, diverse New York, historic Virginia, and verdant Washington. He’s now determined the unfortunate ugliest states, measured by landscape, not people:

  • Connecticut: the Constitution State is called a “suburban hell”
  • Delaware: small and boring
  • Kansas: land-locked and a “throwback,” in a bad way
  • Nevada: outside of Las Vegas, it’s a “desolate and forbidding wasteland” (what about Lake Tahoe, Bob?)
  • Oklahoma: another flat, hot, and boring state (don’t tell Lonely Planet’s Robert Reid, an OK native)

Obviously the article is tongue in cheek — there are beautiful corners in every great state in this country — but Ecker’s skewering provides a good starting point for thinking about vacation destinations. Do these places deserve to be called ugly? What do you think the ugliest states are?

Photo courtesy Flickr user Gage Skidmore

Taking Denny’s Tour of America

by Mike Barish on

Denny’s – America’s Diner – recently introduced their Tour of America menu. The chain attempted to capture the essence of America’s diverse cuisines in seven dishes and three beverages. However, it’s not really a tour if you only order one meal. That simple thought led Gadling to send me to New Jersey with Erik Trinidad, food writer for the Huffington Post and creator of Fancy Fast Food, to sample Denny’s entire Tour of America menu. We ordered all ten items and took a trip around the United States without ever leaving our booth.

Were the dishes accurate representations of their regions? Does Hawaii deserve three dishes when it’s the 40th most populous state? Is eating that much food at Denny’s good for you?

Watch the video to see if we managed to answer any of these pressing questions and read on for more on the Tour of America.

%Gallery-129528%It’s hard to have high expectations when it comes to Denny’s. That said, we always have high expectations for America. This conflict was evidenced in the inconsistency of the dishes.

Philly Cheesesteak Omelette

There are certain things that you expect from a Philly Cheesesteak, not the least of which is the thinly shaved beef. The omelette, however, featured chunks of prime rib. That’s just not right. Add to that the noticeably modest amount of cheese (and it’s not even Cheez Whiz) and lack of bread and nothing about this was related to a Philly cheesesteak. It’s a good omelette, but it’s not a Philly Cheesesteak Omelette.

Southern Shrimp & Grits

Erik and I were nervous about this one. I mean, it’s shellfish…at Denny’s. That said, this was a delightfully delicious surprise. The grits were initially bland, but once you mixed them with the bacon and jalapenos, the dish really came to life. The Lowcountry would be proud!

Georgia Peach French Toast

The french toast was bland. The peaches were most likely from a can. Nothing about this was remotely good. You want to serve a Georgia breakfast? Give me a chicken biscuit and just back away.

Midwestern Steak & Potatoes Sandwich

My favorite dish on the entire menu. How can you go wrong with chunks of prime rib (the same cuts used in the Philly Cheesesteak Omelette, only this time much more appropriate), cheese, french fries, gravy, a cheese roll and a side of mashed potatoes with more gravy. Hearty, comforting and straightforward. Just like the Midwest.

California Club Salad

You don’t need to be from California or a member of any club to know that this is just a salad. A salad loaded with turkey, bacon and avocado, yes, but simply a salad nonetheless.

Hawaiian Tropical Pancake Breakfast

Only three pieces of pineapple? Seriously? The pancakes are bland (would it have killed them to mix some macadamia nuts into the batter?) and the coconut whipped topping is basically just cake frosting. Which is to say, we highly recommend eating the whipped topping and ignoring the pancakes, which are neither Hawaiian nor flavorful.

Hawaiian Tropical Pancake Puppies

OK, we get it: pineapples are Hawaiian. As are the coconut shavings on the outside of these pseudo-beignets. But we’ve never seen these little bite-sized confections anywhere on the archipelago. However, they are delicious and most certainly the best sweet item on the entire Tour of America menu. What they lack in authenticity they more than make up for in crunchy goodness. Aloha!

Hawaiian Tropical Smoothie

Easily the most accurate of the regional beverages on the menu. You taste pineapple, banana and other tropical fruits and it seems like it was freshly made. If I closed my eyes and took a sip, I could almost feel like I was in Hawaii…or at least in a better restaurant than Denny’s.

Florida Orange Milk Shake

Quite simply, it tastes like an orange Creamsicle. That’s not a bad thing, but it’s also not a Florida thing. When I was a kid, my grandmother used to send us packages of oranges from Florida. We’d juice them and enjoy the fresh-squeezed citrus sensation. This drink was not fresh and it was barely orange.

Pacific Northwest Iced Coffee

Folks from Seattle and Portland take their coffee seriously. As such, they should be offended by this offering. It was quite possibly the worst thing on the entire Tour of America menu. It basically tasted like sweetened condensed milk with just a hint of coffee. People of the Pacific Northwest, write to your congresspeople….or to Denny’s. Just don’t drink this beverage.

Some hits, some misses. Overall, the spirit of America was felt (mostly in how this menu could make anyone morbidly obese). However, simply slapping the name of a place on a dish doesn’t make it authentic. Things like Philly cheesesteaks are best left to the experts. Or at least left as sandwiches.

Representatives from New England, New York, Texas (which is its own region and not simply a part of at the South) and the Southwest were sorely missed. Hawaii is over-represented and, if I was Alaskan, I would find that insulting. Seems like we could have had some sockeye salmon in there somewhere!

It was an interesting trip, though, and isn’t that all you can really ask for from any tour of America?