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Honolulu Food Blog



Last Build Date: Sun, 22 Apr 2018 19:36:41 +0000

 






Comment on Oahu Mexican Grill puts the ‘OMG’ in Waikiki by Pomai

Sun, 22 Apr 2018 01:07:38 +0000

Howzit Uncle Chuck, Yeah, more local surfers out in Waikz out there need to know about this spot, being how affordable it is, and right there by the beach. Scott had great vision in choosing this location.



Comment on Oahu Mexican Grill puts the ‘OMG’ in Waikiki by Pomai

Sun, 22 Apr 2018 01:05:50 +0000

mimi, Glad you enjoyed the post. Yes, the industry night is very smart. Lulu's right up the street (corner of Kalakaua and Kapahulu) has industry night every Monday, and they SLAM business on that night. I'll definitely return for the fish tacos and a slushy. I wish they had a Li Hing Mui slushy like the one Harder's offers. That would make for a deliciouso Margarita.



Comment on Oahu Mexican Grill puts the ‘OMG’ in Waikiki by Chuck von Arnswaldt

Sat, 21 Apr 2018 07:51:44 +0000

I surf across the street at Queens every morning, so I've watched the OMG restaurant during it's construction. I've been meaning to stop in for breakfast after a session. Now that you've done such a great job of blogging OMG, I gotta get my a@# in there. Mahalo Pomai for the write-up. Aloha to Hualalai for me.



Comment on Oahu Mexican Grill puts the ‘OMG’ in Waikiki by mimi

Sat, 21 Apr 2018 05:24:30 +0000

Hi Pomai: Another great post! Your pictures really capture the feel of the place and make the food look so so good. I'm impressed with all the Mexican/Tex-Mex places nowadays in Hawaii. Once upon a time, you remember, growing up there was almost no Mexican food on the island, only Compadres in Ward (one for a short time in Waikiki) and Taco Bell. Finally you've got more choices and better quality, case in point, this place. OMG reminds me of Chipotle but wider variety and still very reasonable. Their "Industry Thursday" special is really smart since it's in Waikiki, it'll hopefully attract the "industry" folks from the nearby hotels, tour companies and other eateries (you can only eat your own restaurant/work food, so much). If you go back for the fish tacos, please do try and let us know about the fruit slushies. I'm dying! Mango slushie? Pineapple slushie! Yes & yes. Thanks Pomai!



Comment on ShAloha revisited by Haru

Fri, 20 Apr 2018 14:11:08 +0000

The Schnitzel isn't as bad as it seems and I usually have some homemade pesto on hand (I'm no food snob - I HAVE to make my own stuff or go without). It's very good. Use a Claussen style refrigerated pickle for these - NOT the hamburger chip style. A fried eggplant version is very good too - try taking one large local style nasu, cut it sideways several times into a fan leaving the stem end attached and then flour, eggwash, crumb, and fry in one piece for easier eating. Best Regards! Haru



Comment on First run: frozen pizza in a countertop oven by KenW

Fri, 20 Apr 2018 01:35:35 +0000

Pomai, Please consider the following, I purchased all my bbq supp,ies from People's Woods Store in RI, same store Al Forno Restaurant used. We both purchased "Nature's Own Basque Charwood Charcoal made in Canada from hardwood maple. I purchased the grapevine cuttings from the store. Al Forno Restaurant had four local wineries they worked with that grew both red and white grapes. People's Wood owner testified to me the grapevine cuttings he was selling was used by the restaurant so I took him at his word. The only thing I know for sure is we were both using the same Charwood to cook with and I had their first cookbook which is autographed to me with the grilled pizza recipe in it. People's Woods closed and is out of business due to retirement.t I've eaten in the restaurant many times, George passed but his James Beard awarded chef wife Joanne keeps everything going.



Comment on First run: frozen pizza in a countertop oven by Haru

Fri, 20 Apr 2018 01:22:53 +0000

Thanks Pomai, that's where I got the idea for it. I was the local "Imu Guy" for my unit last time I lived back home and would do several pigs a year in the oven - usually over at Bellows. We could scavenge all the needed ingredients and supplies right off the old abandoned and overgrown runways. Nothing like FREE! :D Best Regards! Haru



Comment on First run: frozen pizza in a countertop oven by KenW

Fri, 20 Apr 2018 01:03:15 +0000

Pomai, Yes it imparts a special flavor mostly to the pizza dough. When I made my own dough the flavor was muted but when I used Chef George's dough recipe the flavor was tasty so a lot has to be said about the dough recipe. George was trying to duplicate the pizzas he ate in a northern Italian winery at Al Forno restaurant (where he designed and built all the kitchen wood fired grills. That is how he stumbled upon creating the grilled pizza. I find the grapevine gives a sweeter flavor to the dough. Don't forget, true grilled pizza has minimum toppings which are precooked. You grill one side of the pizza dough, flip it over, put your toppings on and then grill the other side of the dough allowing cheese to melt on top of toppings and first grilled side. No oven or grill cover needed. Grilled pizza is very flavorful and you can taste each product in the pizza. If you get one that is loaded with topping, heavy in melted cheese that is brown and bubbly it is not a true grilled pizza.



Comment on ShAloha revisited by Pomai

Fri, 20 Apr 2018 00:57:51 +0000

Haru, That's a lot of ingredients and prep work for those sandwiches. Instead of making it, next time I'll try the Schnitzel at ShAloha, making sure they put all the ingredients in the sandwich so it has its full potential. They should do a vegetarian Schnitzel, using say, eggplant or mushrooms instead of chicken.