Hawaiian Food Tour | Aida Mollenkamp. The Aloha State and I are becoming good friends as I’ve spent a fair amount of time there during the last few years. Admittedly, most of that time has been on Oahu, but this latest trip included my first visit to Big Island (aka the island of Hawaii). Along the way, I uncovered a lot of food finds to share with you, and, to really do the trip justice, I’ll be making the next few posts all about Hawaii.
First up is this restaurant round-up of the latest noteworthy places I came across. Next, a few stories of a some Hawaiian food crafters who I hunted down; there stories will mark the start of a new series about artisanal producers called, Food Field Trips. Keeping with the Hawaii coverage, this month’s TasteMaker is a very well respected Hawai food person, Dave Caldiero, who is chef de cuisine of Oahu’s Town Restaurant. Finally, it wouldn’t be complete without a few recipes. But first let’s start with where I ate when I wasn’t busy cooking myself. He’eia Pier Opal Thai Royal Kitchen. Slow Food Oahu. How to "Wash" Your Cast-Iron Skillet: BA Daily: Blogs. Few tools are as essential to the BA Test Kitchen as the cast-iron skillet. Durable, affordable, and virtually nonstick, it's a workhorse: We sear fish, saute vegetables, scramble eggs, and even make pizzas in them.
And because cast iron conducts and holds heat so well, it's the best choice for skillet-fried chicken. It's also the only kitchen tool that I'm emotionally attached to. Maybe that's because I'll be able to pass mine on to my grandkids if I maintain it properly. Most new cast iron pots and pans these days come pre-seasoned, meaning the manufacturer applies a vegetable-based oil to the cast iron and bakes it at a high temperature so the oil penetrates the iron. (If your cookware didn't come seasoned, just coat it with cooking oil and bake it at 350° for an hour. How to Care for Your Pan To remove stubborn bits of food, pour 1 cup coarse kosher salt into the still-warm skillet. To season the pan, rub a light coat (1 Tbsp.) of flaxseed oil on the cast iron.
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