It's cute and it's funny but it explains well why people find safety in conformity and in joining the proverbial bandwagon. Paradigm Created I used to think it was … [Read more...]
Ma Po tofu
November 14, 2008 By 10 Comments
Spicy, salty, a bit pungent with a heady aroma, this classic and very popular Chinese dish from the Sichuan (Szechuan) province is a favorite with my family because it is both … [Read more...]
Sichuan (Szechwan or Szechuan) peppercorns
November 13, 2008 By 14 Comments
There are cooks who swear that sprinkling roasted sichuan peppercorns to a dish can transform a simple dish to a very interesting one. For instance, if the dish known as salt … [Read more...]
The amero and the North American Union
November 13, 2008 By 4 Comments
(Today's column) For about three weeks now, an e-mail about the collapse of the US economy before the summer of 2009 has been circulating. The text of the e-mail is a … [Read more...]
Lemongrass tamarind chicken
November 13, 2008 By 11 Comments
It is curious how one finds the basic sweet and sour dish in the cuisine of every Southeast Asian country. We Filipinos have our escabeche; the Thai have their Pad Preow Wan … [Read more...]
Anchovies and eggs mish – mash
November 12, 2008 By 19 Comments
Oh, I know, the blog was offline for 18 hours and there were red alerts all over saying it might be distributing malware and infecting your computers. Well, I'm definitely not … [Read more...]
The relevance of homework
November 11, 2008 By 22 Comments
(Today's column) Everyone who has gone to school has experienced homework and projects. I have. Some homework I appreciated because they strengthened my grasp of lessons … [Read more...]
Revisiting Manderley
November 11, 2008 By 4 Comments
I'm reading Daphne du Maurier's Rebecca for the second time. The date on the flyleaf of the book says I bought it when I was 15 years old and I must have read it not too long … [Read more...]
Braised tilapia
November 11, 2008 By 20 Comments
To braise means to cook in a little sauce that gets absorbed by the seafood or meat turning it highly flavorful. In Asia, the sauce in which fish, chicken or meat is braised … [Read more...]
Sauteing basics
November 10, 2008 By 14 Comments
I am not a fan of ginisa (saute) mixes. First of all, they provide no added texture to the cooked food. Secondly, there are no natural nutrients found in them. Thirdly, they … [Read more...]
So, how are you coping with the global financial crisis?
November 10, 2008 By 23 Comments
There was a time when domestic economic woes did not bother the chunk of the population that relies on dollar remittances from family members and relatives working abroad. … [Read more...]
Tastebook winners
November 10, 2008 By 18 Comments
The contest ended on Friday, November 7, and as scheduled, the winners have been chosen. The two winners will each receive a coupon that will entitle them to a free Tastebook. … [Read more...]
Crispy catfish and green mango salad (yum pla dook foo)
November 9, 2008 By 11 Comments
We had a full course dinner last night -- this crispy catfish and green mango salad, miso soup, fried Vietnamese spring rolls, and lemongrass and tamarind chicken. What can I … [Read more...]
Can you get salmonella infection through the skin?
November 8, 2008 By Leave a Comment
We have pets. A lot of pets. That's Astro the pit bull and he's on a Beef Pro diet. Twix, the pomspitz, eats soaked and mashed dry dog food. The cats eat Whiskas. In short, … [Read more...]
Food: the perfect Christmas gift
November 7, 2008 By 16 Comments
If, like me, you're tired of procrastinating between buying good-quality but expensive Christmas gifts and low-quality but inexpensive Christmas gifts, you might want to … [Read more...]
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