Aug 5, 2014

What You’ll Be Eating This Year

will Lanikai Juice be serving Freekeh Grass?

I was racking (wracking?) my brain trying to figure out what to write about because my blog is mostly about me writing, and I really appreciate the people that read it.

My friend Hayley sent out her Culinary newsletter and at the back of it, there was a section which she had collected from various sources (Food & Wine, Nutrition Unplugged, Global Culinary Institute,et al) so I thought I’d share them.

Among grains, you will be eating Freekeh (green wheat).  This reminds me of when Eric and Ian were little and our friend Dave Dunham called them freekah suckas.  Then Dunham’s kids were little, and now they are grown — one of them to be 6’7″ . I don’t know if Freekeh is going to be pronounced bad for you the following year (it is wheat after all) or if someone will write a book called Freekeh Fat.  Also among grains is Kaniwa, or baby quinoa.  I made an effort to buy some quinoa last year, at Costco of all places, and I still have enough quinoa to feed my neighborhood.  As far as I know, it may be havings babies, and I will not have to go out and buy any.

Next on the grain list is the old favorite Buckwheat.  For me, Buckwheat is about the Little Rascals, although my favorite Crepes Place does sell buckwheat crepes … which I confess never to have tried.  Black Rice is also on the list, and Chia (not the Chia Pet kind, although that would be more fun) and three things I have never heard of:  Amaranth, Kamut and Spelt.  Spelt sounds sort of familiar.  Like an incorrect pronunciation of spelled.

Moving along, we will be eating jerkies, but not your traditional beef or fish jerkies (I had no idea there were fish jerkies) but hand-crafted-grass fed beef, salmon, turkey and venison jerkies.  Added touches will be Japanese curry, crushed chilies and dried fruits.    The only “person” I know who now eats jerky is our dog.

Here is some good news:  Cauliflower is the new kale.  I have tried in the past to make cauliflower”mashed potatoes” and they are not bad.  I have not tried to make kale mashed potatoes.  The previous sentences reminds me of Dan Quayle and the spelling bee where he incorrectly spelt potatoes.  I think it has an “e” because my computer graciously underlined it.

Vegetables are the new meat.  So they say.  But I have been watching Master Chef and they have not been given this news.

Eggs Benedict will be replaced by Shaksuka (eggs poached in chilies, tomatoes and peppers).  Someone who is on to new and unusual combinations is the chef at Koko Head, the place for brunch, only brunch, in Kaimuki.  It’s located in the former 12th Avenue Grill spot, and serves things like chicky and egg (fried jidori chicken and eggs scrambled the french way).  I think she has a version of Eggs Benedict and it may even be Shaksuka.  Not sure.

Korean hot sauce (Gochujang) is the new Siracha.

And weirdest of all to me, maple water is the new coconut water.  I have seen cases of coconut water leave Costco, and I just don’t believe it.

 

P.S. Because of the World Cup, you will also be eating Ecuadorian and Brazil inspired food and drinks, two more things I don’t know about –Pisco and Cachaca spirits, purple corn and aji peppers (I don’t know if this is an ingredient in  aji, aji, aji nomoto).

 

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Gloria. Circa 1955.



Gloria. Circa 2012.




Other than working for the American Red Cross in Korea for two years, Gloria Garvey has lived in Hawai`i since 1971. Her opinion and other writing has appeared in: The American Philatelist. Honolulu Weekly, The Honolulu Advertiser, The Honolulu Star Bulletin, The Star Advertiser, Hawai`i Reporter, Pacific Business News, Island Scene, The Design Management Journal.

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