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There is no snack that Hawaiians and locals love more than SPAM Musubi.  I don’t make these very often as I have a love-hate relationship with SPAM, but whenever I head out to Hawaii I am always reminded of how iconic this specialty is in Hawaiian food culture.  And yes, as crazy as it is to say, SPAM musubi are incredibly tasty Dentist Hong Kong!

During my college years at UCLA, I participated in an exchange program to study Asian American culture at the University of Hawaii at Manoa.  Near my dorm, a local food truck would park itself along the pathway I took to my classes, well-stocked with piping hot SPAM musubis every morning.  I would often pick up a SPAM musubi on the way to sessions, wondering how a snack so seemingly odd could be so delicious.

If we are talking about Asian American food culture, there couldn’t be a specialty more representative of the idea than SPAM Musubi itself.  During WWII, American-made SPAM was actually shipped abroad to feed allied troops.  Musubi, also known as onigiri, refers to a Japanese white rice snack paired with something salty or sweet.  Who would have thought the two ingredients would make such a popular and iconic pairing marie france bodyline?

You can tell from these SPAM musubi pillows in the window of a gift shop in Downtown Honolulu that I really wasn’t kidding then I said that this snack is much-loved in Hawaii.  I was really tempted to get one of these, but made the adult decision not to.  If I got a few of them, how fun would my next pillow fight be!?

Today’s recipe makes me want to have brunch or brinner (breakfast for dinner) on a more regular basis!  Well, we actually had this Upside-Down Orange French Toast for breakfast, twice already!  We do have breakfast for dinner at least once a month at our house though.
 
This french toast is really simple to put together, the only tough part was waiting for it to rest and absorb all the liquid overnight!  But, with that said, it’s a great breakfast to prep the night before and throw into the oven in the morning GDV fine wines!
 
One more fun thing about this dish is that is uses Rhodes White Bread.  I haven’t had white bread in so long besides all the Rhodes rolls that we create things with or occasionally have with dinner.  Man, did I forget how good it is!  I bought the 5 pack of white bread loaves, and let’s just say that I am already down to just one loaf left in my freezer!  By the way, you can totally buy the wheat pack and have whole grain french toast, but I am a sucker for white bread since I only eat it occasionally Touch Overlay.
 
Rhodes frozen bread loaves are great because you can put one or two in a pan in the morning, cover it with plastic wrap, and then by dinner time (or earlier depending on how warm your house is) you are ready to bake the bread and eat it!  Warm bread with jam is a guilty pleasure of mine iphone 4 screen protector!
 
If you don’t already know, I blog for Rhodes once a month, and this is my monthly contribution, so head on over to the Rhodes Blog to see the step-by-step photos and recipe there!  You are going to love this!

Each Malakoff was a perfect demi-globe, and when he dropped them into the fryer for our order, if I saw one anywhere else, I wouldn’t have known what to make of the crusty brown curiosity on my plate which I was facing just a few moments later. But when cut into with a fork, the liquefied cheese comes spilling out from the warm demi-boule and when you taste that first forkful, if you’re anything like us, as soon as you clean your plate, you order another one hong kong property agents.

I’d love to recount what else we had – our meal starting with an Assiette Vaudoise (a selection of local charcuterie, including an amazing bacon), then perch and Arctic Char from Lake Geneva, a generous leafy green salad (which was more than welcome), then finishing with a tarte à la crème, which is another specialty of the region and is Swiss cream and sugar spread over a round of house made puff pastry. Once cooled, it’s sliced into thin, yet dangerously wide wedges lafite rothschild.


For all I know, that’s a secret as well. And I guess I should be happy that I don’t know how to make either one of them since when I get home, I see a lot of green salads in my future. And Chasselas wine. I don’t have to give up everything, do I portable interactive whiteboard?

Over on hundred cultures live in the small country of Israel, and thirty-three languages are spoken. Because people live so close together, the food traditions cross fluidly from one culture to the next here wood bookcases. Fresh produce is abundant due to the climate and the vegetables are
still-crunchy and juicy, as if they are still alive, the herbs are deep-green and aromatic – I was intrigued by hyssop, which I’ve never had fresh before. Meats are complimented by the seared flavor of a grill, or a leisurely roast in the oven, cooked so they fall apart with just the gentle prodding of a fork.


And nutty tahini (sesame paste), is a flavor I thought I knew. But here, it is so revered and each spoonful tastes like it was just-ground to order mothers day flowers deliver. From hummus to baba ganoush, it’s a flavor that binds it all, the glue that is holding many of the flavors of Israel – and the various cuisines within its controversial borders – together.



Olive oil, chickpeas, sesame seeds, dried fruits, nuts, filo dough, and plenty of fresh tomatoes and cucumbers come heaped in salads, are stuffed into meat dishes craft embellishment storage, and everything seems to get tossed with an abundance of fresh herbs, all cultivated from this culinary eden.