There is almost an accurate thing about the Hawaiian panel lunch. A scoop of pale pasta salad, radical, almost quietly in its fixed, challenging, nest, next to two outfits of white rice (it should be two, no three, never one). Rice works as a foundation and mediators, as it blocks the creamy stain of pasta salad with the sharp intensity of the third component of the plate, one or another type of salty meat that is mentioned.
Besides Poke Bowls and Sport of Surfing, the lunch of the painting has become one of the distinctive features of the fiftieth state. To understand the dish is an understanding of the Hawaiian genius of a cultural synthesis. Its origins lies in colonial farms in the late nineteenth century, when agricultural workers – the indigenous people, in addition to the people who brought from Japan, China, the Philippines and other places – in the vast fruit and sugar in the middle of the day for ease, cheap meals of rice packed with any residue and effects It was useful. With the transformation of Hawaii’s economy over the years, as well as lunch: Wrassat foods and vehicles arose, as they provided meals similar to what the workers who would have come from the house: Japanese Katsu, SEO SEO, Chinese, ADOBO; Rice, of course, pasta, moderate and mayonnaise, an irreplaceable effect of the American main righteousness. The vehicles were completed in time, with the right restaurants, and inevitably, small and large chains. Today, you can find a plate lunch served from parked trucks near construction sites and surfing sites, from the meters in shopping centers, and from modern and light centers that irritate lily with the ingredients carefully and with a few studied slight prosperity. The spirit of the painting of the painting is still unchanged: it is, basically, a person’s working lunch, calories and ribs, high, over the decades, to something round.
L & L Hwaaiian Barbecue, as known today, began in Honolulu in 1976. It now has more than two hundred settlement foci around the world and may be the largest process of its childhood. After the Hawaiian Islands Championship with some of the forty -nine stores by 1999, the founder of the company, Eddie Flores, the son, and his commercial partner, presented their attention to the mainland, where they distributed L & L at a food stadium for shopping in industry, California. New York obtained L & L in 2004 and lost it again after a decade; In the following years, a hungry person in this town had flavors that the painting did not eat a few options. I have mostly cleared the desire at the other end of a plane, with breakfast at the Hawaiian Café in Root, in Los Angeles, or with the heavenly Loco Moco in a café connected to the bowling bouncing in Gardina, California. Here at home, one of the most prominent Hawaii restaurants in the city noretuhDetailed spot, where you can, for sure, get the random mail, Musubi, a carried snack of rice and meat coated with Teriyaki sauce, all wrapped in a leaf from Nuri. But in the list next to a thirty -eight version made by Hokkaido UNI, which can add a doll from the OSETRA caviar for thirty -five dollars. Noretuh is a smart and ambitious restaurant, but I cannot pretend to scratch itch itchy: when you think about the ideal of power in Hawaii, it does not come from a list with the affected description “raw onions, carrots, and milk.”
