Cream of Mushroom soup, famous for being in can that many peoples families used for a casserole of green beans, a condensed soup that is creamy, or in the case for Hawaii it was the bases for many sauces. It was a quick go to in the kitchen to open a can of it and cook cream of mushroom soup and chicken in a pot, a basis of cream of mushroom hamburger, or with a few more mushrooms a home cook could make some kalima white gravy. Cream of mushroom was seen as a working man's meal, a canned of mushroom soup with patties of meat floating on gravy and a egg riding on top would make for a quick meal to pack for work hence the name.
Kalima White Gravy was originally known as just Gravy from cream of mushroom soup, but later was renamed to mushroom white gravy to its eventual kalima white gravy to differentiate it from mainland varieties. seems to be trapped in a capsule of the 1940s to the 1960s in its inspirations and canned life necessity of the time periods. It was said that many people after World War II had accumulated recipes that relied on canned goods, so recipes that were developed in households would be from those limited canned goods. Families could only afford so much from the grocer, so each family had different recipes for their more better (mo' bettah) version of the gravy. Big Island had its own access to its own way of Kalima White Gravy, due to the farm land available with the industry of cows with its ranchers. A couple of Japanese families had shared that their big island style Kalima White Gravy starts with a baked short ribs, burger patties, or a baked meat loaf that is coated with flour and bread crumbs with garlic as the basis before adding milk and cream of mushroom to the mix. A few who have shared their stories on oahu have created one version to make use of chicken bones and chicken drippings from their pot luck recipes for family or sports teams at the old stadium (aka. the termite palace) during the baseball craze. Some families laugh that it could be a Moiliili neighborhood gravy that helps people feel happy and connected to their teams no matter who they are cheering for. While white kalima gravy was made more out of convenience to the parents of the players as it wouldn't cut too much into the family budget. One of the ladies who shared the recipe had said that it was a great way to feed the team with rice in a bowl, burger patties, and white gravy, however back then there was no egg on top. Oahu had access to more ingredients than any other island, so it was down to what was affordable to make dishes and what was popular. The popularity of eating fried chicken, marinated chicken, and boiled chicken made chicken a natural choice to start a gravy. The chickenw ould be prepared with floured garlic salt fried chicken, mochiko chicken, and sometimes karaage chicken in a saute pan and used cream of mushroom with added milk and the fried chicken thrown back inside.
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