"hawaiian" news and stories

The end of the season for a show like Bravo's Top Chef is always bittersweet. Like a good chocolate, you want to finish it off, but you also sort of wish that it could go on. Come to think of it, this season might be more like the "finishing off" chocolate, since there has been so much drama that it will almost be a relief to see it end. Almost.

Last night was the first part of the show's season finale and it started off by giving viewers a sneak peek into what the chefs have been doing for the past few months during the break between the main taping and the filming of the finale. Marcel and Sam spent the time practicing their technique, with Marcel trying to learn as much as possible about new ingredients and presentations and Sam learning about pastry, which he felt was a weak spot in his training. Elia and Ilan each spent time learning about Hawaiian food, but neither actively tried to learn as much new information as their competitors.

Last week we explored the San Diego food blogosphere, and tonight we head west and south to Hawaii!

• James brings us the Big Island Grinds from Hilo, Hawaii
• The Free Range Gourmet is Larry, with free range thoughts on the finest ingredients, cuisine, and fine dining in Hawaii, with recent posts on some good reading.
• It's KauKau Time for Reggie, writing from Honolulu-Kalihi, Kahaluu, Salt Lake, Hawaii. Pulled pork, anyone?
• Maona is Hawaiian for "satisifed after eating," and with a gorgeous photo of a red mango, I'm full.
• Jupiter of Nattokun {heart}s food in Mililani, Hawaii.
• The big daddy of Hawaii food blogs is 'Ono Kine Grindz, with 'onolicious eats from Hawaii and around the world (and I'm looking forward to  some posts about an LA trip!)

Did we leave anyone off? Let us know!

The papaya is easily one of the prettiest and most eye-catching tropical fruits widely available today. Whenever I have people over for brunch I try to set one out. The limes aren't just there for decoration, either. The acidity of the lime juice compliments the melon-like sweetness of the papaya perfectly. The variety here is likely a Mexican Red papaya, which is much larger than the pear-sized Hawaiian varieties. Some say the latter are more intensely flavored, but for my time and effort, the larger varieties are the way to go. They yield much more meat, are easier to peel and serve and, of course, make for a very impressive presentation. When ripe, a papaya will be mostly yellow on the outside and yield slightly to the touch. Remember, the lime juice is key. Papayas also contain an enzyme called papain, which supposedly settles the stomach and helps all sorts of digestive ailments.

[Photo: Nick Vagnoni]