Comments on: Chopsticks on a plate

By: ben

ben — Fri, 09 Nov 2007 08:16:37 +0000

one of my strongest, fondest memories of youth was when every sunday, dad and mom would haul us off to my grandfather and grandmother’s house for lunch where lolo’s favorite meal was my lola’s special nilagang baka. the house reeked of that great beef aroma broth and that’s where i learned to love basic but simple home-cooked dishes. and when dad would bring us to my aunts and grandma in pampanga, me and my sisters and cousins would gather around in a circle and be HAND-FED adobo and rice by my aunt where we’d take turns getting our ‘subo’.

and there was absolutely no worries about getting poisoned by the hand that fed you then.

By: Connie Veneracion

Connie Veneracion — Fri, 09 Nov 2007 04:10:29 +0000

ben and bayi, i love eating with my hands too even in restaurants especially with fried chicken. And I don’t understand people who use a knife and fork to eat their pizza.

Ben, re olive oil. You know, with shitty stories like that, it is tempting to live on grilled food and raw vegetables and an occasional soup a la nilagang baka or sinigang. I can totally dig that.

By: bayi

bayi — Fri, 09 Nov 2007 03:36:04 +0000

hey, ben.

i love using my hands to eat!

especially if i am at a malay or indian restaurant. once i was in indonesia and the people there were surprised that i used my hands to eat, just like the locals. a word of caution thought. wash your hands thoroughly before you eat!

By: ben

ben — Thu, 08 Nov 2007 14:32:26 +0000

like chopsticks, using your hands to eat is also a fast disappearing art. how many parents, i wonder, still show their kids how to eat with their hands? what food is appropriate with the practice and such?

connie i think that the money involved now with diluting or mixing olive oil with other oils is even far greater, since the explosion of the number of restaurants, cooking shows and the superstar chefs lording it over a crowd that just wants to stuff itself, and just the hyped up interest in using olive oil as the base of nearly everything they prepare nowadays. the effect may not be of a toxic or dangerous fallout, but we go back to the basic involvement of greed in marketing, demand and supply.

and you really have to be an expert in knowing your olive oil to determine if it’s exactly what your’re getting, right?

when everything today is a kind of amway selling program of being compelled to buy this and that, it’s time perhaps to have a renewed appreciation of just the basic cooking essentials, of traditional ways in the preparation of food.

By: bayi

bayi — Thu, 08 Nov 2007 13:00:18 +0000

Generally if you are served rice on a plate, the restaurant should have forks and spoons. However, if you are served in a bowl…

There are some delicate looking chopsticks that have sharper ends than those normally used. These are the ones that are more difficult to use.

In Taiwan and in many other countries now, disposable chopsticks are provided if you order a Chinese meal. There is an e-mail being circulated that tells the story about how these are manufactured and how unhygenic the finished products are.