Argentinian Yerba Mate, Part II

[I’m collaborating on a three-part series with Argentinian Yerba Mate. Over the course of the next few months we’ll explore how to make/drink yerba mate, origins of the brew, and ways to work with yerba mate as an ingredient. Hope you enjoy Part II today ^-^]

Over in Part I, we got a brief overview of Argentinian yerba mate and brewed yerba mate in a French press (instead of traditional gourd). I love the gourd, but it’s not always practical and the French press is an excellent tool for the everyday drinker.

I’ve also tried brewing Argentinian yerba mate in gaiwans and small 6oz pots, but French press works best if gourd is not an option. (I’ve had yerba mate ground superfine and pulled like a shot of espresso which was neat…subject for another day!) Today…

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This Week in Hawaii

I sometimes forget that this site started off (in 2005) as a personal blog, mainly about what I love to eat while home in Hawaii.

There were many posts on Palama Market (which I still visit weekly), breakfast at Cinnamon’s (Cinnamon’s isn’t as good anymore, we like Over Easy now), and the Zippy’s + Nisshodo combo. I’ve aged 13 years since then but still love local food as much as ever. Possibly even more? Yes.

I’ve been home a lot lately (trying to nail down this perfect schedule where I can evenly divide time between Hawaii, SF, and NYC). Wouldn’t it be cool if we could teleport? The older I get the more I appreciate how amazing and special local food is.

On Monday I got this bento from Ookini, a new musubi/bento shop in Waikiki. It’s called the “All Star” bento. Clockwise from top left: salmon/egg/spam, pickles/fishcake, chicken karaage, mac/potato salad (so vinegary, love it!), and the rice. Cute rice, yeah? Ookini rents out…

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