The Sassy Lawyer & Pinoy Cook on food, family and home.
Last Sunday, Speedy’s cooking day, we had sandwiches for brunch that illustrate why, sometimes, BAD IS GOOD. Chicken thigh fillets topped with crisp bacon topped with gooey cheese stuffed in mustard-smothered hamburger buns. It wasn’t enough for Alex to simply squeeze the mustard on the bottom half of her bun.
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…
It sounds simple enough: you buy bread, eggs, some cold meat and vegetables from the supermarket and you use them to make sandwiches. But the dilemma starts right there at the supermarket. White bread or whole wheat bread? Whole wheat bread or multi-grain bread? The problem extends to your choice of eggs and vegetables. Organic or not?
In a generation obsessed with health, we are told that white bread should be avoided because it increases the risk of cancer and contains the kind of carbohydrates that make us fat.
But what is white bread exactly and why has it become anathema to the health conscious?
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.
Casa is Spanish for house. CASA is also an acronym for Connie, Antonio, Sam and Alex. We are all surnamed Veneracion. We all love to take photos -- of anything that catches our fancy. It's a family obsession.
This is a journal of how we live, eat, learn, play and have fun. Work? Work is part of playing and having fun. Seriously.
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 pinoycook.net. Always unhappy with the fact that the dot com … »»
Conversations