Braised balsamic chicken |

Braised balsamic chicken

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

6 Responses

  1. A says:

    Hoisin and oyster sauce are high in salt, so we didn’t throw them out. Same for condiments that are high in acid (pickles, vinegar-based).

    What we threw out were the mayo and dairy-based products. Such a waste. tsk.

    I was wondering about the vegetables though–what kind did you throw out? Wilted leaves? My family’s Chinese-y-ness comes out with root vegetables–just peel whatever, even if barely an inch of root is all we get, basta wag lang matapon lahat.

    It was three days of highly soured paksiw and highly salted adobo for us–we wanted to save on gas too.

  2. We threw out the bells peppers and cucumbers — they were already liquefying. Mushrooms that were moldy already. And some parsley. The stink, my goodness… *Sigh*

  3. A says:

    And like you, we realized–sometime’s it’s better to shop in intervals for fresh produce, than stock too many things in the freezer. It takes a little bit more time, but if one can pass by a grocery store or palengke on the way home, it shouldn’t be too much of a hassle–as long as di na masiraan ng food sa ref.

  4. Learning the hard way, ‘no? Even milk… I was telling Speedy we should buy the single-serve small cartons instead of the one-liter packs. In terms of net weight, smaller packs cost more but if we factor in the risk that another blackout will mean throwing out food again, in the end, the added cost will translate to savings.

  5. A says:

    Perhaps it’s a seasonal thing? Notice that the worst black outs are in summer to around September. So… I’ll “stock” my fridge for when holidays come around, because black out risks arent that big, but will buy “tingi” (in this sense) pag ganitong tagulan. Pag rainy season, I’ll stock up na lang on “dry” food (de lata, grains, nuts, beans).

    I was wondering about your cheddar cheese din. Wouldn’t salty, aged cheese like cheddar survive not being refrigerated?

  6. If it weren’t humid, perhaps. But molds grow so fast in a humid environment. I just didn’t want to risk it. Can you imagine having no power and no water and getting diarrhea? Kill me hahahaha.