Family, food, photography
Bought at The Landmark Supermarket, TriNoma Mall after two attempts at making miso soup using local miso — you know, the kind used for the dipping sauce of pesa soup and the yellow kind that goes into sinigang sa miso. I’ll tell you about those two attempts another time. For purposes of this entry, Japanese miso paste is not the same as local miso.
Long-time readers know my penchant for making broth by simmering scrap bones with vegetables, herbs and spices. While the best are scrap ham bones (sold per kilo by ham makers Majestic and … »»
Long before we came across the term dulce de leche, Speedy and I had been boiling sweetened condensed milk in its unopened can to transform the milk into a thick caramel. We'd spoon the … »»
A few years ago, a girl friend visited her younger's brother's new house and told us about the ornamental mirrors on the floor. Okay, I grew up with mirrors on the wall, at eye level, so I … »»
Margarita cupcakes! Yes!
Basil Lime Daiquiri
Herb keeper
It's tempting to simply ask that you Google "Connie Veneracion" or "Sassy Lawyer" or "Pinoy Cook" and have this page done with. But that might give you the wrong idea about me. A third of what's been written about me is true, a third is half-true and the rest consists of drug-induced hallucinations. I suppose I'd better let me, rather than them, tell you about me. I'm … »
*This article was last updated on October 2, 2011. In 2003, a time when I hadn't heard of the term "blog", I started a recipe website at cooking.houseonahill.net using a now defunct content management system that ran on ASP. Ok, never mind the geek talk, I'm sure you're not interested in that. The contents easily multiplied and, in 2004, I moved the food site to … »
Which is better in your opinion? Ours or the Japs’?
Flavor: ours. Texture: theirs.