My dad used to nickname our nextdoor neighbor “How come Hux”, because when he was a little boy (we were about the same age at the time), every time he came to our house and my dad was doing something, Jr. Hux would ask “How come you’re doing that?” “How come you need to put oil in the car?” “How come you have to add chlorine in the pool?” “How come the lawn mower engine needs a rope to start it?”
Fast forward to present day, Fellow blogger Catherine Toth over at TheCatDish.com often asks some interesting questions on Facebook, which I suppose we’ll have to nickname her “How come Toth”. Like her most recent one, “What was your best vacation memory as a kid?” And the one before that, “If you had an entire day off and nothing to do — no laundry, no dishes to wash, no bills to pay — what would you do?”
Hmmmm, let me see. For kid’s vacation memory, I’d say hitting the toy department at Mitsukoshi in the Tokyo Ginza. As a little boy in a toy store in Japan? Are you kidding me? Epic! As for an entire day off with nothing to do? Gosh, if you put it that way, I’ll just hang out naked in my house with the doors locked and the curtains drawn all day and do nothing! I promise, nothing!
Well, I don’t have such interesting questions to pose upon you. Mine is simply, who has the best of any given food dish, which of course is always subjective, as is critiquing beauty and art.
Anyhow, where or who do you think serves the best Chow Funn noodles?
To which you may respond, “Why? What’s the big deal about Chow Funn? It’s just noodles. That’s like asking what’s the best brand of copier paper. Who cares. Just feed a new ream in the copier or slap the noodles on the plate and the job’s done.”
Eh-eh-eh, nah-nah-nah! Not so fast! Chow Funn is as difficult or easy to get right or wrong as it is rice, potatoes or any another starch. It’s far more complex, yet should be just as simple, and really can make or break the entire dish. It’s the canvas upon which your work of art is painted upon. Really, How many times have you had a GREAT burger, only to be disappointed by soggy ‘n greasy or badly seasoned fries? Or KILLER Kalbi, only to have it served with rice more suited for bird feed? You see where we’re going here.
I’m personally a fan of Okazuya style Chow Funn, where on Oahu, I’m gonna’ tie Toshi’s and St. Louis Delicatessen as tops. It’s all about simplicity, which is where Toshi’s and St. Louis get it. They get it.
I don’t like too much going on in my chow funn. Sort of like Mac Salad. No peas, tuna, and the “kitchen sink”. And especially too much sauce, particularly hoisin and/or oyster sauce. Way too overpowering. Keep the Chow Funn (a.k.a. “Chowfun” or “Chow Fun”) simple, cooked to al dente doneness with the right “chew”, and flavor-seasoned oh so gingerly, where you’re like, “yeah, this is it! Hit da’ spot!”
Just make sure you don’t confuse Chow Funn with its popular sibling, Chow Mein…
Or its Japanese offspring, Somen…
or its “Hawaiianized” aunty’s cousin’s brother-in-law’s nephew’s father’s sister’s mother’s uncle’s niece, Saimin….
Goodness gracious, what a carbo’ overload! Time to run that 26k marathon!
P.S. This isn’t that “epic-photo post” I mentioned previously that was in the works. That one’s still in the shop. :-)