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Today is October 22 2018
/ ARCHIVE FEBRUARY 2012 /
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By on 28 February, 2012
It’s been seven months. Seven months of cutting mirepoix and battling with burning ovens. Seven months of standing around waiting for water to boil and praying that your chicken won’t dry out. Seven months of soothing cuts and burns while trying to heal beaten down self-esteems. Now, the students of the Professional Culinary Art Program …read »
By on 24 February, 2012
Samosas The year was 1991. I was at an unforgettable family gathering to celebrate my aunt’s birthday. What made it unforgettable? It was the first time I ever tried this amazing mutton dish called Raan Masala. There was a whole platter of tender mutton legs simmered in an excellent spicy sauce that I could not …read »
By on 16 February, 2012
I’ve been seeing mangoes a lot lately. Sweet, juicy, yellow fruit. There are also literal heaps of green (unripe) mangoes along with the bright yellows. And if life hands you green mangoes…you make “buro”. Buro literally means “to ferment” or “fermented”. But if you’re on the verge of freaking out, keep in mind there are …read »
By on 10 February, 2012
I’ve always admired Filipino food vanguards Claude Tayag and Mary Ann Quioc for their efforts in getting the word on real Filipino cuisine out there. What I love more is their true passion for eating. Which is evident from Claude’s regular column on the Philippine Star, his earlier book Food Tour, which was basically an …read »
By on 6 February, 2012
Despite the endless feasting over the holidays, I realized how much I missed cooking. I’m not a great cook, but I do like to play around with food. So around the time I was trying to make my candied bacon, a good friend and avid bacon lover, ManEatManila presented me with a curious bottle of …read »
By on 2 February, 2012
I had gotten wind of this recently opened Ilocos empanada place along Visayas Avenue. Not that there aren’t any Ilocos empanada shops in Manila; but the case is there probably isn’t enough. I had gotten interested in this particular operation because it had the name Farinas attached to it. And what could be more Ilocano …read »
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