Several months ago, I posted an entry about a local pasta and pizza restaurant and how I love their pizza. Some readers shared my sentiment; others didn’t. The strange part was how, as the discussion in the comment thread progressed, the definition of “good pizza” was suddenly about authentic Italian pizza. You know, lines like “If you want real pizza…” It was tempting to ask what “real pizza” meant. Even Italian pizza varies from region to region.
Of course, there are purists and there are purists and I really think that many of them are just high-browing their way through life, you know? Like, there’s a blogger who once wrote that chicken inasal is not real chicken inasal unless it is accompanied by beer. Of course, he was mocking every chicken inasal found outside Bacolod City. That, for me, illustrates the narrow mind — the combined inability and unwillingness to try and expand concepts that one has grown up with. The narrow-mindedness is played out as some sort of authority and superior taste.
But then that last statement will just be interpreted by my many detractors as an excuse for my brand of bastardized cooking which, had I been a real chef, would be elevated to the status of fusion cooking. That’s just the way people are. Like, there was this Europe-based Filipina food blogger who once told me in a mailing list that she had been asked by some European food bloggers why Pinoy Cook was so hot when I wasn’t even good. Whether that meant I wasn’t a good cook or a good blogger, I wasn’t sure. But since I rarely pay attention to envious (and obviously catty) comments like that, I told the Filipina blogger to tell her European friends that my food blog is hot because I cook in the nude. And I never heard from her again.
Anyway, all that came to mind when I came across an entry about the Top 10 Crazy Asian Pizza Crusts. The gal who wrote the blog entry, a food blogger like me, says at the end of the entry, I’d also like to point out that, even though I label these pizzas as “weird,” that doesn’t mean I wouldn’t want to eat them. Hell, I want to try every single one! Now, that’s the kind of attitude that I like.
“chicken inasal is not real chicken inasal unless it is accompanied by beer. Of course, he was mocking every chicken inasal found outside Bacolod City.”
And batchoy is not really batchoy unless it comes from Lapaz. I ordered one in my hometown and it taste just as good as “Lapaz Batchoy”, and we’re not from Iloilo.
I wonder who created the notion that a thing is inferior unless it was created by the original inventor. A lot became successful by imitating and improving the original product. Yesterday it was Japan, tomorrow… China.
I love pizza and pasta, i don’t care where they originated, i’m willing to try any kind and I won’t let those snobbish so called experts on food dictate what is good, i let my palate decide.
Aha!! So that’s why Pinoy Cook is so hot!! I won’t ask na if you’re joking…hehehe
Kanya kanya lang naman ng panlasa. What may taste weird to you may be heavenly to another person
BlogusVox, I should have taken note of the blogger. A he-blogger, that much I remember.
kreez, great policy!
Kongkong, o, di ba? People just don’t know where to look for the hot photos HAHAHAHAH
Sisig Pizza!
It’s an adventure tasting new dishes! Sounds and looks weird but it taste great. How many dishes would fit that category?
LOL And I thought that my tortang sisig was weird hehehehe
“Kanya kanya lang naman ng panlasa. What may taste weird to you may be heavenly to another person”
Kongkong, you’re right. I was wondering why the rich go crazy on caviar. Out of curiosity I bought one for 50 Riyals (that was in the ‘90s). It was in a container much smaller than a shoe polish can. For me, it tastes horrible and salty. Mas masarap pa ang bago-ong pang-sawsaw sa indian mango.
LOL Some people judge food based on the cost — expensive equals delicious; cheap equals horrible.
As an aside, has anyone tried eggplant caviar? I think I’ll make some tonight hehehehe
How about bagoong toppings pizza. That’s how we call Shakey’s Anchovy Pizza. Well, for me, it’s their greatest pizza.
But then you may also try the less expensive take out ones like Lots. Then when you get home, try putting some canned sardines on top and 30 seconds in microwave and it’s on the go…
For caviar, can we call salmon roe (or whatever, I forgot the term. He he he, I’m having an advanced TGIF tonight) caviar? I believe it’s the least expensive one.
Based on experience, one cannot equate the taste of the food to its price. I’ve been to different hotels but for me the carinderia food taste far better than what the hotels serve. There are some that suits my tastebuds but nothing outstanding. The only thing I can remember with hotels and classy restaurants’ food is the presentation. They made me have second thoughts about eating my meals. Maybe it’s just that my tastebud didn’t acquire the taste for expensive food.
Trosp, but isn’t salmon roe supposed the be THE caviar? There’s a particular variety of salmon whose eggs are prized, I think.
Carol B., I’m not a big fan of hotel food either. And I am definitely not a presentation person too. I always equate it with fake food in magazines… you know, Elmer’s glue in lieu if cream.
“Elmer’s glue in lieu of cream”…that’s funny.
“…whose eggs are prized”…I think you’re referring to sturgeon but I’m not sure if they are from the salmon family because they look very different.
The orange caviar came from salmon while the more expensive black caviar comes from sturgeon. “Experts” claims that black caviar made by Russians is the best.
Carol B., it isn’t a figure of speech. An Insider’s Look at Food Photography details all the nasty tricks.
BlogusVox, oh, I see.
Hi guys! I just wanna ask if inasal from Bacolod Chicken Inasal really originate in Bacolod. Coz I find it unique compare to the usual chicken.
Hi Renalyn! I don’t know either but I’ve been to bacolod chicken inasal also.