Gochiso Gourmet

THE GOCHISO GOURMET: The humble cabbage

Yes, I realize that it’s not the sexiest food or vegetable. And though it’s the main ingredient in coleslaw, when was the last time you had a Pavlovian reaction when someone placed a bowl of coleslaw in front of you? Most of the other Brassica oleracea cultivars have their devoted and dedicated followers, like kale, […]

THE GOCHISO GOURMET: The jack of all beans

When you think of legumes or the humble bean, which variety is the most versatile? Pinto beans can be cooked then consumed as is or mashed for the perfect refried bean. Kidney beans are a must in Hawai‘i-style chili and they can also be mashed for a delicious spread. Garbanzos or chickpeas can be consumed […]

THE GOCHISO GOURMET: Brassica oleracea italica

Huh? Technically, it’s Brassica oleracea variation italica or that veggie that the 41st president refused to consume, the humble crown of broccoli. Why broccoli? For starters, broccoli crowns have been on sale in the 50th, ranging from $1.99 to $2.49 (yes, that is a sale price in the 50th) so I’ve been consuming my fair […]

THE GOCHISO GOURMET: Not Mary Ann or Mrs. Howell

Who arguably was the most popular woman who took that fateful three-hour trip on the S.S. Minnow? It definitely wasn’t Mrs. Lovey Howell. Some may say it was Mary Ann, though I believe because of that slinky evening gown, it was Ginger. That’s not the ginger I’ll be highlighting, however, but that fleshy rhizome of […]

THE GOCHISO GOURMET: Cool as a cuke

The fruit of Cucumis sativus is often relegated to a bit player on our dining tables. Sometimes it has a small role in America’s sandwich of choice, the hamburger, when it’s pickled and sliced. Sometimes it garnishes those finger sandwiches served at the customary British tea time. But its most frequent appearance is usually as […]

THE GOCHISO GOURMET: Boosting breakfast

Because workday mornings aren’t paced at leisure, especially when awakening just south of 4 a.m., my workday breakfasts are primarily created to get me to lunch without that mid-morning stomach rumbling or grumbling. Thus, I have the same old breakfast, Coach’s oatmeal from Costco, mixed with Bran Buds and dried cranberries microwaved for two minutes, […]

THE GOCHISO GOURMET: Use your noodle … Again

I say again because after I started this column, I looked back at previous articles then realized I used the same title back in October 2009. So while the title is almost verbatim, I won’t plagiarize myself with the content. But noodles do play a traditional role during Oshogatsu, both before and after the turning […]

THE GOCHISO GOURMET: The reluctant gift giving guide

It’s about that time of year when I turn slightly green, not with envy, but more that Grinchly green hue. Why? Not because I’m a true Grinch, but because of everyone’s rush — namely the retailers — to get to Christmas as soon as possible, we’ve seemed to have bypassed Thanksgiving as an afterthought. Thanksgiving […]

THE GOCHISO GOURMET: You say vee-gan, I say vehj-an

Although I completed my undergrad studies in nutritional science way back in the ‘80s, and actually spent a year in the master’s program at the University of Hawai‘i, there was one thing I never understood. Why are people who adhere to a strict vegetarian diet referred to as vee-gans (vegan)? Since it’s a vegetable-based diet […]

THE GOCHISO GOURMET: The love apple

Since my last column highlighting the “wolf peach” or Solanum lycopersicum was more than a decade ago, it’s time to highlight the versatility of the love apple or everyday tomato. Though it goes by several aliases, tomato is derived from the Aztec tomatl or “the swelling fruit.” When you think about it, a tomato does […]

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