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Chef Dino Datu
Cazuela serves Spanish Colonial Cuisine
THE cazuela is a clay pot used in cooking, it serves as a vessel for combining ingredients to make sumptuous dishes. Chefs Mon Urbano and Day Salonga had a similar idea for their newly-opened Cazuela restaurant. “We want our diners to experience the flavors of the different countries colonized by Spain. We aim to go beyond traditional Spanish fare and want to showcase dishes created because of the Spanish galleon trade,” says Chef Day.
Going Scottish on Eggs
A popular picnic food in the UK and with some variations across Europe, Scotch eggs aren’t widely known here. I’ve always wondered why, considering the two main ingredients—eggs and sausage—are universally loved foods.
Crystal Jade Dining In
CRYSTAL Jade Dining In held its Mid-Autumn Festival last month, and due to the success of the said promotion, decided to extend its special menu all through the end of October. Being fortunate to have been invited to sample their special dishes, I found a new appreciation for what contemporary Chinese cuisine can offer.
Reliving the old Camp John Hay one bite at a time
BAGUIO always brings back so many good memories for me. In the 1980s our family would go to Baguio at least twice a year, usually with family friends or relatives.
Bar Pintxos Tapa Y Mas
TUCKED behind Don Gesu building in Don Jesus Boulevard, Bar Pintxos is just off the southbound service road between Sucat and Alabang.
Lasa ng Republika: Cavitex food tour
RECENT biopics and historical commentaries have put Cavite’s place in our nation’s history in question. Its most famous son, our first president, Gen. Emilio Aguinaldo, has been called a lot of names—traitor, the first politician (as opposed to being the first president), shrewd, opportunistic, etc.
Back in Bohol
ASIDE from warm, hospitable and hardworking people, our country’s beaches are its next best assets. With thousands of kilometers of coastline, mostly still pristine and unspoiled, you’d wonder why most tourists flock to the single most crowded resort island in the country just for powdery white sand. Yes, their sand is powdery, probably some of the finest in the world. But after feeling the sand with your toes one would tend to ask…and then what?
A Better Buffet at Cucina
With buffet restaurants seemingly popping up at every mall, mall extension and commercial establishment, there is no questioning our love for eating…and eating a lot. What should be asked though is, in the fight for size and price, are we being fed well or just being stuffed senseless?
The ABC’s of Southern BBQ
There’s this newish show on TV called Man, Fire, Food. The show’s host, Chef Roger Mooking, goes around the US to experience and learn about traditional, basic ways of cooking with fire. From Spanish/Mexican barbecue pits called barbacoa (where barbecue comes from) to Argentinian-style parilla to clam bakes and Southern US whole hog barbecue, the episodes all have one thing in common—they are all cooked low and slow over fire.
Getting your game on
GAME has been used to describe meat from animals that are traditionally hunted or caught in the wild. The list of what can be considered game varies depending on where you are but, typically, game can include duck, rabbit, deer, sheep or goat, boar, buffalo, even bears. Locally, I know ducks and snipes are hunted. I remember my grandpa used to go to Zambales and Bataan to hunt snipes. It wasn’t really of any interest to me so I never asked about their hunting trips.
My Scotch eggs
A POPULAR picnic food in the UK and, with some variations, across Europe, Scotch eggs aren’t widely known here. I’ve always wondered why, considering the two main ingredients, eggs and sausage, are universally loved foods.
DA set to build a better agri sector in Yolanda-stricken provinces
A YEAR after the onslaught of one of history’s strongest typhoons to ever hit the Eastern Visayas area, the Department of Agriculture (DA) in Region 8 organized a weeklong activity to assess development and implement more improvements in the Supertyphoon Yolanda-affected areas.
Who’s afraid of the oven?
WHEN I hear people say that baking is one of the most therapeutic things you can do, I can’t help but tell myself: “What else must these people do that are so nerve-wracking that they find baking relaxing?” Just the thought of measuring everything exactly, following the recipe religiously and all the waiting that follows when you place that batter or dough in the oven and stare and stare, hoping that everything turns out alright—how is that therapeutic?
Innards, skin-nards
MY Offally good recipes are two of the more common applications of innards and off-cuts in Filipino cooking. Luckily, our cuisine still makes good use of most cuts and the innards, unlike other more squeamish countries. Even in the streets, as snacks, a myriad of innards and off-cuts are skewered, grilled and dipped in spicy vinegar, enjoyed all around the country. You are never a few corners away from a neighborhood isawan, even in the city centers.