Yes, we’re still carnivorous.
If you’re very hungry
Posted on October 9, 2008 · 14 Comments
EVEN if you’re very hungry… say, you haven’t eaten in two days… or say that, for medical reasons, you were prohibited from eating red meat for years and you’re just craving… Or, let’s just say you have a huge appetite… Can you finish a sandwich this big?
The photo above was an attachment in an e-mail sent by my brother-in-law, Sonny. It’s real, I tell you. It’s called the Quadruple Bypass Burger and you’ll find it in the menu of a restaurant in Chandler, Arizona, a hospital-themed joint where the waitresses are dressed like nurses. Well, kinda…
Longganisa (native sausages) and rice
Posted on August 26, 2008 · 3 Comments
Longganisa and tocino (native breakfast ham), often served with eggs and garlic fried rice, are among the most loved traditional Filipino breakfast items. Depending on which region the longganisa originates, it can be spicy, garlicky, sweet, colored or uncolored. Longganisa for breakfast is popularly Pinoy that it is served in the humblest carinderia and five-star hotels.
But modern-day health gurus warn the public against them. Much like fast food fare has brought on an obesity epidemic in the West, the rising incidence of high blood pressure among Filipinos is said to be directly related to the consumption of these fat-rich breakfasts…
Olympic breakfast
Posted on August 15, 2008 · 4 Comments
Phelps lends a new spin to the phrase “Breakfast of Champions” by starting off his day by eating three fried-egg sandwiches loaded with cheese, lettuce, tomatoes, fried onions and mayonnaise.
He follows that up with two cups of coffee, a five-egg omelet, a bowl of grits, three slices of French toast topped with powdered sugar and three chocolate-chip pancakes.
A 4,000-calorie breakfast, no less. Well, I’m no athlete and I’m certainly not on a quest for an Olympic gold but if there were Olympic Games for cooking, I’d enter this dish and be hopeful for a gold.
Ham, potatoes and eggs
Posted on August 7, 2008 · 1 Comment
Breakfast can’t get more traditional than this — traditional American, that is. Ham and eggs, served separately, or stirred together along with chopped onions and potato cubes. It’s a breakfast that is rich in protein and carbs that any active person will appreciate.
For Olympic athletes who are looking for that extra boost, however, a traditional breakfast may sound too tame…
Things like deer’s penis may sound out of this world for Westerners but in Asia where cuisines and health cures range from plain to exotic, there’s nothing unusual about such things…
Pan de sal with ground beef stew
Posted on July 14, 2008 · 2 Comments
Turn leftover stew into a hearty breakfast.
Split a pan de sal. Lay some lettuce on one half. Spoon some filling on top of the lettuce, top with the other half of the pan de sal and enjoy. The meat filling is the stew from the dish called Arroz A La Cubana. You can also top the beef stew with a fried egg or slices of hard-boiled egg before covering with the top half of the bread.
Bread… it’s been on the news so much lately because of the rising prices of wheat and grain. Not that the rising price and shrinking size of the pan de sal is something new. I’ve been hearing about that complaint since I was a child. What’s new are the suggested substitutes to flour for making pan de sal.
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