Should I Eat This? Archives | Honolulu Star-Advertiser
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Should I Eat This?

BRUCE ASATO / BASATO@STARADVERTISER.COM
                                Susie Pyo, owner of Aloha Lounge in Kaimuki, tastes her Korean “beondegi” (silkworm larvae) dish in Aloha Lounge’s kitchen. Below, beondegi are sold in cans. For a video of Craig tasting the dish go to staradvertiser.com.

Silkworm larvae a tad bland

BRUCE ASATO / BASATO@STARADVERTISER.COM
                                Susie Pyo, owner of Aloha Lounge in Kaimuki, tastes her Korean “beondegi” (silkworm larvae) dish in Aloha Lounge’s kitchen. Below, beondegi are sold in cans. For a video of Craig tasting the dish go to staradvertiser.com.

Updated on  November 30, 2016 at 5:23 am
Food shouldn’t be scary. When I started writing this column eight months ago, I looked at it as a way to share food and learn about other cultures, even if the food might be different from what most of us are used to. Read More
DENNIS ODA / DODA@STARADVERTISER.COM
                                Adobong sili peppers go into a pot of garlic adobo turkey tails.

Enjoy tails while waiting for the rest of the turkey

DENNIS ODA / DODA@STARADVERTISER.COM
                                Adobong sili peppers go into a pot of garlic adobo turkey tails.

Updated on  November 30, 2016 at 5:32 pm
Turkey butts are not really traditional Thanksgiving or Filipino food. Read More
KIMBERLY YUEN / KYUEN@STARADVERTISER.COM
                                Give natto — fermented soybeans — a good stir and gooey cobwebs form.

Natto fans don’t mind funk or slime

KIMBERLY YUEN / KYUEN@STARADVERTISER.COM
                                Give natto — fermented soybeans — a good stir and gooey cobwebs form.

Updated on  November 1, 2016 at 4:45 pm
Natto is one of those foods people either love or hate. Read More
CRAIG GIMA / CGIMA@STARADVERTISER.COM
                                Bone marrow is given out as a free appetizer on weekly pho broth boil days at Rice Paper restaurant, 1160 Mauna­kea St. in China­town.

Diners have a bone to pick — and slurp — at pho spot

CRAIG GIMA / CGIMA@STARADVERTISER.COM
                                Bone marrow is given out as a free appetizer on weekly pho broth boil days at Rice Paper restaurant, 1160 Mauna­kea St. in China­town.

Updated on  October 18, 2016 at 7:22 pm
Ever wonder what Vietnamese restaurants do with the bones left over from making pho? At Rice Paper in Chinatown, the bones used to be given to family and friends. Now they’re given to customers. Read More
COURTESY BUCKHORN EXCHANGE
                                Bull testicles — more tastefully known as Rocky Mountain oysters — are served deep-fried at the Buckhorn Exchange in Denver. At right, an “oyster” in raw form.

Land ‘oysters’ are a deep-fried Denver delicacy

COURTESY BUCKHORN EXCHANGE
                                Bull testicles — more tastefully known as Rocky Mountain oysters — are served deep-fried at the Buckhorn Exchange in Denver. At right, an “oyster” in raw form.

Updated on  October 5, 2016 at 3:22 pm
If you are going to eat Rocky Mountain oysters, it’s probably best not to watch them being prepared, especially if you are a guy. Read More
CRAIG GIMA / CGIMA@STARADVERTISER.COM
                                The Stinky Grilled Cheese Sandwich at Tchin Tchin! Bar in Chinatown is made with onion marmalade and served with pickled vegetables.

‘Stinky’ dish is a treat, if not all that pungent

CRAIG GIMA / CGIMA@STARADVERTISER.COM
                                The Stinky Grilled Cheese Sandwich at Tchin Tchin! Bar in Chinatown is made with onion marmalade and served with pickled vegetables.

Updated on  September 21, 2016 at 12:09 pm
Fear not the Stinky Grilled Cheese Sandwich at the Tchin Tchin! Bar in Chinatown. Read More
CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Bits of fried alligator are ready for curious palates at the Arena 808 Sports Lounge on Keeaumoku Street.

Alligator tastes like chicken with hints of beef and fish

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Bits of fried alligator are ready for curious palates at the Arena 808 Sports Lounge on Keeaumoku Street.

Updated on  September 24, 2016 at 6:13 pm
When Elvis Hoang, one of the owners of the Arena 808 Sports Lounge, heard they would have alligator on the pupu menu, hewas skeptical. Read More
 
CRAIG GIMA / CGIMA@STARADVERTISER.COM
                                Jawaiian Irie Jerk Restaurant in Kaimuki serves a rich Jamaican Curry Goat.

Go for goat at Jamaican joint

CRAIG GIMA / CGIMA@STARADVERTISER.COM
                                Jawaiian Irie Jerk Restaurant in Kaimuki serves a rich Jamaican Curry Goat.

Updated on  August 24, 2016 at 6:27 pm
On the island of Jamaica, the main dish at parties is Jamaican curry goat, not kalua pig or laulau. Read More
KIMBERLY YUEN / KYUEN@STARADVERTISER.COM
                                Broth is ladled over snails and noodles at Mai Lan restaurant.

Sea snails make soup that you just might love

KIMBERLY YUEN / KYUEN@STARADVERTISER.COM
                                Broth is ladled over snails and noodles at Mai Lan restaurant.

Updated on  August 24, 2016 at 6:30 pm
Mention Vietnamese food and most people think of pho, papaya salad and spring or summer rolls — the stuff you can find at any Vietnamese restaurant here. Read More
 
CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                Grilled dry stingray (eihire) served at Rinka restaurant, $9.75.

Stingray pupu offers a familiar experience

CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                Grilled dry stingray (eihire) served at Rinka restaurant, $9.75.

Updated on  August 24, 2016 at 6:31 pm
A young colleague at work told me she can’t eat stingray because she’s seen the movies “Finding Nemo” and “Finding Dory,” where an eagle ray named Mr. Ray is a teacher to young fish. Read More
CRAIG GIMA / CGIMA@STARADVERTISER.COM
                                Hunan Cuisine restaurant in Chinatown serves fish head, steamed and covered with Hunan chili sauce.

Spice lovers should eye this fish

CRAIG GIMA / CGIMA@STARADVERTISER.COM
                                Hunan Cuisine restaurant in Chinatown serves fish head, steamed and covered with Hunan chili sauce.

Updated on  August 24, 2016 at 6:32 pm
Covered in spicy, salted and fermented chilies, with eyeballs staring back at you, Hunan chili fish head can be intimidating. Read More
JAMM AQUINO / JAQUINO@STARADVERTISER.COM
                                Lengua tacos, made with beef tongue simmered with spices over low heat, are served at Ono Locos Tacos in Halawa.

Bite your tongue, in taco full of taste

JAMM AQUINO / JAQUINO@STARADVERTISER.COM
                                Lengua tacos, made with beef tongue simmered with spices over low heat, are served at Ono Locos Tacos in Halawa.

Updated on  June 30, 2016 at 6:27 pm
The icky factor, for those who don’t like tongue, probably has something to do with the idea of eating something that, when the animal was alive, could taste you back. Read More
KIMBERLY YUEN / KYUEN@STARADVERTISER.COM
                                Intestines, beef and tripe cook on a yakiniku grill.

Got guts? Korean eatery serves lots

KIMBERLY YUEN / KYUEN@STARADVERTISER.COM
                                Intestines, beef and tripe cook on a yakiniku grill.

Updated on  June 4, 2016 at 10:10 pm
At Han Yang Restaurant in Kalihi, they have a secret menu of sorts. Read More
DENNIS ODA / DODA@STARADVERTISER.COM
                                Lynette Lo Tom’s ingredients for a salad made of jellyfish.

For a healthful treat, try jellyfish

DENNIS ODA / DODA@STARADVERTISER.COM
                                Lynette Lo Tom’s ingredients for a salad made of jellyfish.

Updated on  June 4, 2016 at 10:07 pm
Turtles eat them. So do fish, including bluefin and other tuna. In China, South Korea and Japan, people eat them, too. Read More
KIM YUEN / KYUEN@STARADVERTISER.COM
                                Red ant eggs are the key ingredient in this Thai omelet.

Ant eggs give omelet lots of ‘pop’

KIM YUEN / KYUEN@STARADVERTISER.COM
                                Red ant eggs are the key ingredient in this Thai omelet.

Updated on  June 4, 2016 at 10:12 pm
In the frozen-food sections of some markets in Chinatown, you can find packages of something called kai mod deng. Read More