It’s damn near the kitchen sink of delicious things you can find in the PI.
Can I ask some fun-loving Filipino or Filipino American parents, in the spirit of tomorrow’s April Fools’ Day, to please hide a lavender- or pink-dyed balut in their Easter egg hunts today?
Take a look at this interesting graphic pulled from the pages of none other than Travel & Leisure’s April 2013 issue, AKA “The Food Issue”…. On a scale of Overhyped Continue reading
“Really to make a good pie, you have to make it by hand. You can’t use a sheeter [mechanized dough roller often used in mass production baking] because to be Continue reading
But this is Chicago in the middle of winter. There’s fucking nothing in season. Without modern highways, air freight, railroads, canning and other industrialized food processing techniques, refridgeration and chemical preservatives, no one could live here between September and May. I paid a little visit today to the Fulton Market, Chicago’s meatpacking district of old – from Upton Sinclair days – till now.
Lou’s buys double eggs, which are TWO YOLKS to a shell. What freak science went into creating these kinds of eggs on a predictable, farm-manufactured basis, I don’t know, but it saves me a few bucks as I only want two normal eggs (read: two yolks, not four) so I ordered one over-easy.
In the spirit of the cold, Christmas-y season, I’d like to share one of my favorite Filipino late-evening snacks: ginataan bilo-bilo, or coconut milk and rice flour balls – a sweet, hot dessert-y soup perfect for when the mercury dips low.
It’s late October and many of my friends are buying their fake blood and zombie costumes and pulling out their Michael Jackson’s Thriller long-format tracks. But here in the Philippines, we’re already looking forward to Christmas. And, BIBINGKA!