Gochiso Gourmet

THE GOCHISO GOURMET: Doin’ a q check: testing out the air fryer

I recently did something I almost never do. I mean, if the Mrs. is watching the flat screen and it happens to be on, I might briefly glimpse at what’s being sold. I’d then either return to the computer or more likely change the station if she abandons it. But I won’t continue to view […]

The Gochiso Gourmet: Animal sobriety

Several weeks ago, a good friend received a medical diagnosis along with a recommendation from his physician to switch his usual diet to a vegetarian one. Since the Mrs. and I usually indulge in near-vegetarian cuisine for lunch and dinner during the workweek, I decided to make little tweaks in these dishes to make them […]

THE GOCHISO GOURMET: The wines of summer

As I’ve mentioned before, the seasons are a little different here in the 50th. There is no one season where April’s showers brings May’s flowers — the 50th rains constantly, especially in my neck of the woods in Kaneohe, Hawai‘i. There are no changing of the leaves after summer, nor is there any reason to […]

THE GOCHISO GOURMET: Fermentation 101

Whether we think about it or not, we’ve all experienced fermentation, whether it’s via imbibing my favorite breakfast, lunch or dinner grape juice-based beverage or simply pushed a little harder in the gym and experienced that muscle burn the next day. In a nutshell, fermentation simply is the biochemical process in which sugars are converted […]

THE GOCHISO GOURMET: Flat out versatile

OK, I normally don’t highlight a specific grocery product, and while I don’t have any investment or vested interest in this product, I really like these Flatout flatbread products. Why? These thin flatbreads — sold in most supermarkets — can be used in multiple applications, and depending on the product you select, most are high in […]

THE GOCHISO GOURMET: Green with envy?

My local Marukai Wholesale Mart recently had a sale on all-things matcha. Matcha? Is that some local Hawaiian product? No, matcha is basically green tea leaves that are refined to the nth degree. For starters, the plants that produce matcha aren’t cultivated like your basic green tea plants (Camellia sinensis). Instead, they are shaded from […]

THE GOCHISO GOURMET: Memphis in May

About two weeks ago, one of the most prestigious, if not the most prestigious, BBQ contests concluded its annual competition in Memphis, Tenn. with anywhere from 40 to 120 teams competing to produce the ultimate BBQ concoction. While categories in beef, poultry, seafood and various sauces are judged, undoubtedly the most prestigious awards are in […]

THE GOCHISO GOURMET: Spring cleanin’

For some reason, I decided to clean out our kitchen pantry while I was in the middle of doing our federal and state tax returns. It was probably to break away from the monotony of pencil pushin’, as well as the realization that the extra tax burden will consistently be in the four-figure range until […]

THE GOCHISO GOURMET: Livin’ la vida local

Or more accurately, as I previously stated (in the article entitled “Support your community” in the Jan. 1, 2016 issue of the Nichi Bei Weekly), I have been attempting in this Year of the Monkey to buy la vida local. Well, it originally sounded easy,  but after my first attempt, it makes me seem more […]

THE GOCHISO GOURMET: The wonderful world of the Internet

Love it or hate it, the Internet is balanced with beneficial innovation as much as it’s plagued with maddening pop-ups and trolling Websites. And because virtually everyone is now connected via our smartphones, having a mealtime conversation is about as archaic as the typewriter is for writers. Diners are either furiously snapping food photos or […]

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