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chef of the year :D |
chef belle’s obra maestra… the best tasting lamb chops with mint sauce and extra chilled cranberry juice 
August 8, 2008
October 1, 2007
September 24, 2007
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darnit!!! |
i and i will be back and beat you evil crabs this time!!!
hmm, ilang araw pa ba bago magpayday ulet 
August 1, 2007
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flamo wingo! |
one of the things superkido introduced me to was the ow-sow-delisyosow-crispy-saucy-crazy-yummy chicken wings of flaming wings in front of La Salle taft ave. The first time she took me there, i loved it so much i knew we had to go back. nyehehe.
so last night, we went back there to get some revenge over those sinful wings. i got me two sets of ‘em, one basket of the hot ones and another one with them caribbean jerks (which btw, the kid says is really for me haha, smartass). the kid went with the mild and sweet, for the teeny-boppers at heart i guess. LOL.
they have several choices of dips too! ranch, honey mustard, bleu cheese, aeoli and wasabi mayo. wew. writing about this is making me crave for the shit. not shit shit. i mean.. anyways, she said there’s only two branches of that chicken around the metro, one in taft and the other is around ateneo.
so there, if you havent tried them wings yet, you gotta. it’ll change your life. okay, it wont. but they taste so damn good, aint that reason enough?
July 21, 2007
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no reservations |
If there’s one white guy that i truly look up to, would wanna meet and have a chat with over coffee or fried tree grubs… its Anthony Bourdain. He’s the host of Travel Channel’s No Reservations show. He aint your regular toque-totting chef/host of some scripted cooking show where the audience is signaled to do the “ooohh-aaahh” sound whenever the host sets the fan on fire. This guy takes you to the other side of the culinary world and the cultures revolving around it.
If i’d have a chance to live another life for like a year, i’d be him hehehe. I’ll go to the deepest corners of the world, see different cultures, taste every bit of food they have to offer and write books about it. Of course, i’d come home from time to time for some good ol’ sisig and a bottle of dark lager 
“Meals make the society, hold the fabric together in lots of ways that were charming and interesting and intoxicating to me. The perfect meal, or the best meals, occur in a context that frequently has very little to do with the food itself.”
-Anthony Bourdain
July 5, 2007
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Jeoish Thinchops in AsparaSauce |
here’s a simple recipe you can do at home or in the outdoors. i cooked this in ApexTerra’s most recent climb in MT. Batulao and i guess the guys actually loved it… (or so i thought) hehehe
The Bio-organics
5 pcs Monterey thinly sliced breaded porkchops
1 can campbells cream of asparagus
3 stalks celery, thinly cut lenghtwise
5 tbsp chopped fresh parsley
5 pcs sinigang chilis, cut in halves
1 pack frozen mixed veggies
2 tbsp butter
1/2 cup cooking oil for frying
salt and pepper to taste
some water
The Transmutation
Pan-fry the thin porkchops on each side until brown. Set aside on papertowels to lose excess oil.
In medium-high heat, heat butter in pan and saute the mixed veggies for 2 minutes. Add the green chilis and cook for another minute. Pour in the can of cream of asparagus then fill 3/4 of the can with water and stir it in. Put the stove on medium heat and gently stir for 3 more minutes.
Add in the porkchops, parsley and celery. Simmer on low heat for 5 to 8 minutes. Serve hot.
