Honolulu: Koa Pancake House

My trip back to Japan included a layover of a few hours in Honolulu. I didn't have a lot of time but I was definitely in the mood for a hearty American breakfast. The airport's options were depressingly limited. Renting a car for a few hours would have cost an exorbitant amount of money so I walked down the road from the airport. Along the way, I was able to soak in the sun and enjoy the natural beauty that spills over into even the most mundane locations.

My destination was Koa Pancake House. It is tucked into a small mall surrounded by the joint base that includes Pearl Harbor and Hickman Field. The place was hopping, with a constant stream of individuals and families. The format is a bit like a southern BBQ restaurant: order at the counter, wait for your food to come out either at a table or for takeout. Most of their business must be takeout given the volume of people flowing through.

I ordered a veggie omelet, which came with a stack of pancakes. Everything was very enjoyable. The omelet was tender and filled with nice vegetables. The pancakes were amazingly thick and fluffy. I walked back to the airport in a very satisfied mood, enjoying more flowers along the way.

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Eating Around Georgia Tech: Ecco

Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course)

Pressure Cooker Candied Ginger

I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b

DCA: Cava Mezze Grill

Cava is a DC area chain with light Mediterranean food. Saibal encouraged me to try lunch at their airport location and I was very happy with the experience. I ordered falafel on SuperSalad with assorted other toppings. The falafel was tasty. The SuperSalad was light, flavorful, and very easy to eat. Overall, a healthy and enjoyable lunch, something you can't always say about airport eating.

Atlanta etc.: Marilyn Wolf's Food Blog and Restaurant Blog

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