Sam Choy's Southpoint Chowder (pg 16 of Hawai'i Cuisine) was everything you'd want a seafood chowder to be: creamy, stuffed with critters (mussels, tilapia, shrimp, scallops, and bacon), and with the right amount of starch--in this case, white potato, sweet potato, and corn--to get just a bit with every bite of fish. This chowder perfectly balanced the sweet flavors with the fishy.
Sweet and Sour Pineapple Pork (pg 48) blew every Chinese take-out version of this clear out of the water. The difference is that, although it's sweet, it's not just sweet. I never taste a sour element when I order this. Homemade, it was sweet, sour, fruity, a touch spicy, and ginger and garlic lurked in background. Also, the pork was rolled in corn starch instead of being drowned in batter, which made it crisp and meaty, rather than doughy.
Conclusion: Loved it. I'll never order sweet and sour pork again.
My friend and I made plans for Saturday to watch Jane Eyre and whine about how much we hate Corpus Christi (despite my exciting next home, I still have to suffer another year here, and my friend will be here even longer. Blah.) Cheesecake Brownies (pg 195 of Ready For Dessert) seemed like a perfectly self-indulgent, woe-is-me kind of treat. They're exactly what they sound like: brownies topped with cheesecake.
|A little bit of this brownie goes a looong way.|
Conclusion: Liked it.