Archive for November, 2012

Had to coordinate a couple of things with the chef brothers today. One of the bigger things right now is perfecting the sake chocolates.

Sake Bottles

Sake Bottles

Not a very good picture I know, was kind of in a rush.

Chef P is making some tweaks to the initial batch.

Chocolates in Progress

Chocolates in Progress

The good thing about hanging  around the chefs, I get to try their creations. The drawback (in a good way) about hanging out with the chefs, sampling their creations (finished and in progress). Does wonders to the calorie count. 🙂

I guess when I’m their minion, you gotta do what you gotta do.

Enjoy. Eat well.

The Mouse

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Canned Fish

There use to be a neighborhood cat. His name was Humphrey, we called him Humph. His people had irregular hours and would often not be home during  his din-din time (he had to stay outside if no one was home). Humph would sit outside our door and quietly mew (not meow, just mew) like he was having a conversation with himself.

A few times, I would open up a can of tuna (not cat food tuna, people food tuna) for him. After that, he seemed to hang around our door more often. I guess he knew where the good stuff was.

But I digress. Today Yesterday, both meals involved canned fish (which I don’t mind at all).

For lunch, I wanted to grab something quick before new hire orientation. The Cat used to go to The Original Pancake House (1221 Kapiolani Boulevard, Honolulu, Hawaii) nearby her office for their lunch specials. Thought I’d give it a try. The lunch special includes soup or salad, a sandwich, and dessert. Prices start at $7.25. I ordered the tuna sandwich deluxe.

Tuna Sandwich Deluxe

The salad is missing from the picture because the server made a mistake and gave me soup instead. The salad was coming. That’s okay, no picture needed, just a regular tossed salad (circa 1960’s) with a tomato wedge. The tuna salad was okay. Tuna and mayonnaise, nothing to write home about.

Dessert was a small crepe with frozen strawberries and whipped cream.


The food preparation seemed like it was straight out of the 1960’s. The restaurant decor is of the same era.  So it kind of fits.

For whatever reason, I was in the mood for anchovies, more specifically, pasta with anchovies and breadcrumbs. I had this dish once, a long time ago and its still one of my favorite pasta dishes. I think it’s because it involves salted fish (kind of like Chinese salted fish). Since we don’t normally keep anchovies in our pantry, sardines (or in this case herring steaks it is).

Canned Fish Steaks (Herring) with Green Peppers

Canned Fish Steaks (Herring) with Green Chilies

Some pasta, mushrooms, and green onions sautéed in just a touch of oil.

Pasta, Green Onions, and Mushrooms

Pasta, Green Onions, and Mushrooms

The can of fish steaks added at the end (oil, chilies, and all).



I thought the pasta would satiate my want of anchovies. Nope.

Got up this morning still thinking about anchovies. Picked up a tin today.

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Resisted picking up a jar of capers, my doctor would have a fit. While I’m not officially on a restricted salt diet, He said I should watch my salt intake, as a precaution.

Tonight’s pasta.

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Mouse’s Pasta

Whole wheat pasta, green onions, basil, canned olives, grape tomatoes, and of course, anchovies (smashed into the sauce). Big yum.

Can’t eat this too often, my doctor and The Cat are not to fond of anchovies (for different reasons). But once in awhile… 🙂

I still want to make the anchovies, capers, and breadcrumb pasta dish. Maybe one day.

Looks like I almost covered the gamut of canned fish, except for canned salmon. Oh there’s another favorite.

Enjoy. Eat well.

The Mouse

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During this past summer, I helped out in Chef P’s kitchen before he closed it. I thought I was just an assistant, turns out, the French have a term for an unpaid intern, stagiaire. Now I help Chef out with non-kitchen projects, like organizing the launch of his sake ganache chocolates. I don’t I still can be called a stagiaire. Now, I’m more like his minion (except I’m not yellow and don’t wear overalls). Hee hee.

For those that are interested, the first day at Williams-Sonoma was uneventful (a good thing). Filled out forms, watched training videos, standard new hire orientation stuff. Next time, it’s cashier training and actual register duties. Hoo boy.

The adventure continues.

Eat well.

The Mouse

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Not much food wise happened today. Spent most of the day on the phone for Chef coordinating the chocolate sake tasting (Sunday, December 16, 2012, by the way). Already getting inquiries if orders are being taken (not yet). And doing research for some other projects of his.

Only had time to grab a SPAM and fried egg sandwich deluxe.

SPAM and Fried Egg Sandwich Deluxe

From the nearby greasy spoon joint. SPAM, a fried egg, lettuce, tomato, and lots of sliced raw onions. Don’t get me wrong, one of my favorite sandwiches (right up there with peanut butter and jam, and tuna). Still a local mouse. Hee hee.

It would be perfect if they grilled the onions, but still good the way it is, just have to remember to use mouthwash afterwards. Heh heh.

So, in a way, a lot of things happened food wise, just not directly.

Tomorrow is first day at Williams-Sonoma. Feels like the night before the first day of school. Sooooo long ago. 🙂

Also, mahalo plenty to jenyjohn @ http://jenyjohn.wordpress.com/ for the Sunshine Award, so honored.

Enjoy. Eat well.

The Mouse

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Katuray Not Caturday

This post should be subtitled “bitter foods” the tri-quel.

Picked these up at the farmers market yesterday.



From a Filipino vendor. they said to take the green part off and stir-fry or throw it in soup. Not!

When I started cleaning them, I tried one raw. OMG! Almost killed myself,  it was so bitter. More than bitter melon. Ran to Google.

From a couple of websites, found out I have to remove the stamen or pistil. To be fair, the vendor we bought the katuray from were young’uns. Their grandmother knew how to prepare it. They had no clue (and she wasn’t at the market).

Remove Before Cooking/Eating

The recipes online said to mixed the parboiled flowers (after an ice bath) with onions, tomatoes, and bagoong. The Cat doesn’t eat onions and no bagoong  in the pantry (not that we ever had any).

Did a quick stir-fry instead.

Stir-Fried Katuray

Still fairly bitter. I think the tomatoes, onions, and bagoong help to offset the bitterness.

Jury’s still out whether or not I would try this again.

On the sweet side, Chef P gave us two cups of cake with Bavarian creme and berries for us to try. He was commissioned to make a birthday cake and had extra.

Bavarian Parfait?

Not too sweet, but enough to offset the bitterness of the katuray.

I think next time (if there is a next time), I’ll fry the katuray with bacon! Hee hee.

Enjoy. Eat well.

The Mouse

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