Speechless

In more ways than one.

The cuz P and I have been talking about trying out this place for a while.

Sign

2033 North King Street, Honolulu, Hawaii. Known for their prime rib on the weekends, and fried chicken. To put the place in perspective, it would be an excellent candidate for that show about diners and dives, you know the one.

One reason we took so long in getting here, B was reluctant, I’ll just leave it at that. Another reason is their hours.

Hours of Operation

The sign is no joke. It’s fo’ real.

So yesterday we finally got the chance AND convinced cuz B to go. We almost had to tie her up (just kidding). “She not local that’s why”.

P & B ordered the prime rib.

Prime Rib Plate

I went for the grilled fish and fried chicken combo.

Grilled Fish and Fried Chicken Plate

Sorry, senior moment, I forgot what kind of fish.

Portions are huge, notice no “unnecessary” accoutrements, not even a sprig of parsley, not complaining, just an observation.

The prime rib was done well well done, the fish and chicken too. Chicken was crispy on the outside (almost like cracklins), yet moist and tender on the inside. And yes, I ate the skin. Fish was moist and not overcooked.

I was a little worried that after waiting so long to get here, the reality would not meet our expectations. Won’t speak for the cuzzes, but the food far exceeded my expectations.

So several reasons for my speechlessness. B agreed to go with us, B actually enjoyed her prime rib, the food did not disappoint, and everything, including tax and tip was less than or really close to fifty dollars for all of us.

Must come back for their oxtail stew, looked really ono.

Enjoy. Eat well.

The Mouse

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Ma Po Tongue-Fu!

Just me. Dr. Frankensteining again. The last of the tongue.

The Tip of the …

The tip and the back of the tongue have slightly different textures. I prefer the back portion for sandwiches (larger pieces, less fallout). To me, the front is more for braising, steaming, and stir-frys, but that’s just me.

Diced the tongue,

Sliced white mushrooms,

Lightly stir-fried the mushrooms,

Added diced tongue and diced soft tofu,

Added packaged Ma Po Tofu sauce, mix,

Pour over cooked noodles,

Add fried egg,

Garnish with boiled turnips,

Mix to combine and slurp.

Ma Po Tongue-Fu Noodles

The Cat liked.

I had just enough tongue to make myself a grilled cheese and tongue sandwich.

Grilled Cheese and Tongue Sandwich with Shiso Leaves

Until the next tongue …

Enjoy. Eat well.

The Mouse

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“It’s Frankenstein, Not Frankenstein”

I had a little bit of pork belly and a little bit of beef tongue in the freezer. I thought I combine two of my favorite into one dish. Both were partially cooked, which I think helped to keep the individuality of the two ingredients. Cut both the pork belly and the beef tongue into even sized pieces.

Pork Belly and Beef Tongue

Added reconstituted dried mushrooms and a soy sauce based sauce (ginger, dark soy, light soy, sugar, dried lemon peel).

“Frankenstein”

Steamed for about an hour.

Steamed “Frankenstein”

Not pretty, but tasty.

This is what The Cat thought about my “experiment”.

All “Pau”

Good to the last  drop.

Enjoy. Eat well.

The Mouse

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The Cat’s Tongue

The Cat wanted  some representation on the tonguefest.

In this case, The Cat got the cow’s tongue. Heh heh.

Beef is not one of The Cat’s favorite. She prefers seafood, fish, duck, pork, and chicken. She didn’t grow up eating beef so she does not have the taste for it, except for oxtail and tendons. So beef tongue would be a bit of a challenge. She’s also not much the sandwich type either.

Although it doesn’t look it, there’s some beef tongue in here.

Noodles for The Cat

A portion of the five pounds of noodles, a little bit of beef tongue, shiitake mushrooms, dried seaweed, sliced celery, sliced carrots, enoki mushrooms, and an egg. The tongue was a little disguised with all the other ingredients.

One portion of noodles down, thirty-eight to go. Heh heh.

The Cat seemed to like the dish, the texture of the beef tongue is more palatable to her than regular meat from beef. So success.

Seems like she is open to a quick braise or steamed Chinese-style next time. I may even combine pork belly and beef tongue in one dish. Wish me luck.

Enjoy. Eat well.

The Mouse

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Taster or …

Tastee. That is a question. Hee hee.

From the previous post, many of you guessed correctly. Beef tongue.

Given my limited exposure to all of the parts of a cow (I have yet to try beef cheeks, brain, eyes, and many cuts of steak), so far, the tongue is my favorite part of a cow (probably inherited the taste from my father). The texture is meaty but tender, fatty and full of connective tissue. Big yum.

Beef tongue is right up there with pork belly.

This past weekend, we acquired a beef tongue (see picture in previous post). I find it best to keep it very simple, slowly simmered (a long time) with a little carrot, celery, and onion. I added to the “holy trinity” some peppercorns and a bay leaf.

After a couple of hours the tongue came out of its “bath”.

Cooked Tongue

With beef tongue, there is a “skin” over the tongue that to me is quite unpleasant if left on. The base of the tongue already has part of the skin peeled.

Peeled Tongue

I cut the  back half of the tongue into slices for sandwiches.

Sliced Tongue

Tongue Sandwich

A little whole grain mustard, fig jam, shiso leaves, and tongue, on lightly toasted squaw bread, salt and togarashi pepper to taste. Socks off, of course.

Tongue Sandwich, Side View

A little European flavor (whole grain mustard and fig jam), and a little Japanese flavor (shiso leaves and togarashi pepper). Yum.

The front half, including the tip got frozen for the future, probably a quick braise or steamed, Chinese-style, soy sauce, sugar, ginger. Drool. Stay tuned.

So the question is when I eat beef tongue, am I the taster or the tastee? Hee hee!

Enjoy. Eat well.

The Mouse

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