What's

A amybean Member Alameda, CA Joined: Nov 22, 2009 Posts: 434	A amybean Posted posted on Thu, Jan 21, 2010 6:58 PM I might include the Cherpumple! http://www.charlesphoenix.com/category/test-kitchen/ check out this exhibit: http://www.charlesphoenix.com/2010/01/coconut-heads-on-pegboard-florida-1960/ I've been doing a little catch up tiki reading. It's my belief that one of the factors that contributed to the decline of tiki culture was the fact that the food in all the tiki lounges/restaurants notoriously sucked. The drinks were expensive, and the food was basically overpriced, poorly made Chinese food. The whole scene was exotic and exciting, but people didn't really have expectations about what the food should be like. Now it's part of the retro authenticity and accepted as standard practice. The buffet at the Tonga Room in SF is still horrible. The food at Trader Vics in Emeryville is inedible. The snacks at Forbidden Island are actually decent versions of greasy, fried offerings, but still maintaining that tradition. I think it's time to un-perpetuate that bad food tradition. If you were living in a tropical paradise it would be absurd to have bad food. Who wants to help revamp a traditional menu with modern, amazing, healthy versions of tropical delights? Loads of fresh fruit, of course. The toasted coconut cake from that other thread. I'm thinking about what to put on a puu puu platter. Anyone? :drink:

I might include the Cherpumple!
http://www.charlesphoenix.com/category/test-kitchen/

check out this exhibit:
http://www.charlesphoenix.com/2010/01/coconut-heads-on-pegboard-florida-1960/

I've been doing a little catch up tiki reading. It's my belief that one of the factors that contributed to the decline of tiki culture was the fact that the food in all the tiki lounges/restaurants notoriously sucked. The drinks were expensive, and the food was basically overpriced, poorly made Chinese food. The whole scene was exotic and exciting, but people didn't really have expectations about what the food should be like. Now it's part of the retro authenticity and accepted as standard practice. The buffet at the Tonga Room in SF is still horrible. The food at Trader Vics in Emeryville is inedible. The snacks at Forbidden Island are actually decent versions of greasy, fried offerings, but still maintaining that tradition. I think it's time to un-perpetuate that bad food tradition. If you were living in a tropical paradise it would be absurd to have bad food.

Who wants to help revamp a traditional menu with modern, amazing, healthy versions of tropical delights? Loads of fresh fruit, of course. The toasted coconut cake from that other thread.

I'm thinking about what to put on a puu puu platter. Anyone?

:drink:

Post #506019 by amybean on Thu, Jan 21, 2010 6:58 PM