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Today is October 4 2022
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By on 9 July, 2013
I was reading up on roasting birds one time and it got quite overwhelming as there are just so many ways to do it. Some like to brine overnight to retain moisture before cooking, some require cooking over a bed of vegetables, some prefer to put the vegetables and maybe a bread mixture in the …read »
By on 25 March, 2013
Holy Week is usually the time when people go home to their respective provinces and spend time with families. And while reflection and prayer are the central activities (or at least should be; in a Catholic’s perspective) there definitely is a lot of eating in between. My family has relatives based in Bulacan that we …read »
Comments Off on Gorgorya: Traditional Caramel Coated Biscuits
By on 4 March, 2013
Quite fortunate to have been invited to a cooking demo, courtesy of the Embassy of Israel; recently held at Le Galerie by Atelier 317 (a private-dining-space-slash-intimate-function room-slash-art-space atop Atelier 317). Conducting the demo was Master Chef Israel judge Michal Ansky and Iron Chef Israel judge Ruthie Rousso. Both chefs quite the culinary heavyweights back in …read »
By on 7 January, 2013
So. It’s that time of the year again. Where we’re faced with… leftovers. In the freezer we had, among other things, some roast Peking duck from a previous Christmas meal. As well as some shrimp shells (heads, tails and all) I set aside from another gathering. I figured these would make a nice stock so …read »
By on 28 August, 2012
Believe it or not, it was hard to feed me anything as a child. It took me hours to finish a meal on the dining table and I’ve been told many things will happen to me if I don’t eat. Things from “each grain of rice is equal to a bead of sweat from a …read »
By on 24 July, 2012
Bread. Love it (along with other carbs). But I’m not quite the fan of Asian type breads which are for the most part sweet, light and gummy. Crusty, chewy, hearty loaves are more my sort of thing. Nonetheless, I understand bread in general is quite tricky to make. And I’m really not much of a …read »
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