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You learn to cook so you don't have to rely on recipes — Julia Child
Julia is right, of course, but if you didn't learn to cook when you were a child you have to start somewhere. I began teaching myself to cook when I was six or seven and received my first cookbook for my eighth birthday. I loved the process of cooking at least as much as the final results, and sometimes more so. It was the exploration of ingredients, the alchemy of transforming them, and my growing ability to make foods taste delicious that enchanted me.

If you want to become a good or better cook, my advice is to first become a good eater: savor your food, indulge your curiosity, be brave and daring, eat outside the box—both figuratively and literally. Get to know fresh foods in their own true season, rather than out-of-season foods from far away. Simple cooking will follow naturally and I'm here to help. This section includes the basic recipes every home cook should know by heart, along with techniques, recommendations for equipment, and more, with new posts weekly.

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You learn to cook so you don't have to rely on recipes — Julia Child
Julia is right, of course, but if you didn't learn to cook when you were a child you have to start somewhere. I began teaching myself to cook when I was six or seven and received my first cookbook for my eighth birthday. I loved the process of cooking at least as much as the final results, and sometimes more so. It was the exploration of ingredients, the alchemy of transforming them, and my growing ability to make foods taste delicious that enchanted me.

If you want to become a good or better cook, my advice is to first become a good eater: savor your food, indulge your curiosity, be brave and daring, eat outside the box—both figuratively and literally. Get to know fresh foods in their own true season, rather than out-of-season foods from far away. Simple cooking will follow naturally and I'm here to help. This section includes the basic recipes every home cook should know by heart, along with techniques, recommendations for equipment, and more, with new posts weekly.

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Apr 25, 2016,

Cooking

Loco Moco

If you love Hawaii, you should eat loco moco at least once so that you understand what it is. It is typically an enormous meal; have it for breakfast and you won't want to eat much for the rest of the day.

The Inouyes Invent Loco Moco

 from The Food of Paradise by Rachel Laudan

(University of Hawaii Press, 1996)

“Loco moco,” so the story goes, was invented in 1949 by the owners of the Lincoln Grill, a small cafe in the port and plantation town of Hilo on the Hawaii island. Local teenagers clamored for something different from American sandwiches and less time-consuming to prepare than many Asian foods. Mr. and Mrs. Richard Inouye had rice and hamburger patties on their menu and Mr. Inouye had learned to make sauces and gravies when he worked at the Royal Hawaiian Hotel in Waikiki. So they piled two scoops of rice into a bowl, topped it with a hamburger patty and a fried egg, and then they poured a generous helping of gravy over the whole lot.

The teenagers chose the name. The nickname of the first boy to eat loco moco was Loco (crazy in Portuguese and Hawaiian pidgin). Moco rhymed with loco and sounded good. Loco Moco is now served statewide in small local restaurants.

One of the best versions I’ve had is at Hana Hou Restaurant the southernmost restaurant in the United States, located in Na’alehu on Hawaii Island. If you have their Loco Moco for breakfast, you won’t need–or perhaps be able–to eat until the next day.

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