CHEF SAMBRANO Food Articles Video Recipes

PERSONAL CHEF

PERSONAL CHEF
FOOD FOR REAL PEOPLE

Saturday, February 18, 2012

MAUI It's All About Taste and a Good Size Portion

The axiom here on Maui or the islands of Hawaii when it comes to a plate lunch is that no matter what entree you order, it better be of high quality, very tasty, and the cooks better not skimp on the hungry eater period!


"The worst thing is going to a restaurant an order a beef stew plate, and when you get it, there's two pieces of beef cubes, with tons of carrots, potatoes, and hardly any gravy, and the rice is small like they used a melon scoop to scoop the rice, and the macaroni salad is dry with hardly any mayonnaise."


So locals are very hard pressed for flavor and a good portion on their plates, I can remember on several occasions going to some small dig and ordering a BBQ Pork plate, only to find out the lady has the pork in the fridge, and all she does is nuke it in the microwave, and then pour some cheap ass BBQ sauce over it, hands me the plate and says, "Enjoy yeah?" It's like "Fuck this shit!"


So remember, if you get a lesser quality plate lunch, with little in it, you're good to complain, of course you can, you are a consumer, and a consumer has all the rights in the world to voice their complaint to the powers that be. After all you are doing business, there is a transaction taking place.


This is a nice picture of a Kalbi Ribs plate, nicely done. Kalbi ( Cal- Bee) is a Korean style flavored grilled beef short rib, it is sweet, with hints of salt, garlic, ginger scallions, and sesame oil and toasted sesames. This dish is so good when done right, I had met a chef from New York and he wanted to know how we made this, and when I told him the ingredients, and the simplicity of it, he was actually blown away, he told me that he'd like to add this to his menu back in New York.
Photo from Google. Com

No comments:

Post a Comment