Everything tastes better with bacon — including egg salad sandwich

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I have to admit that this post is about “rubbing it in.” And I have my friend and UP Law batch mate Raffy Aquino to thank for the link to an article that makes “skinny blogs” so last decade.

Cardiologist Dr Aseem Malhotra says the obsession with a low-fat diet has “paradoxically increased” the risk of heart disease.

Other experts have added their voices to his controversial call to end 40 years of advice to cut saturated fat – which has been described as “the greatest medical error of our time”.

They claim the guidance has left millions of people at risk of developing cardiovascular ­disease and “led to the over-medication of millions of people with statins”.

The public could just as effectively protect themselves by eating “real” food such as butter, milk and cheese and adopting the Mediterranean diet. [Source]

That said, if you’re a fan of egg salad sandwich (we are!), turn it up a notch by adding browned and crisp bacon bits to the basic egg and mayo filling. The extra effort is well worth the delightful eating experience. »

Vegetarian all-day breakfast sandwich

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Vegetarian girl, Sam, is home and a vegetarian breakfast is in order. Taking a cue from something she always says -- that a good vegetarian dish has multiple textures and flavors -- this sandwich that I prepared for her consists of four layers of … »

Omelet cupcakes

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Some three-and-a-half years ago, I baked omelets in cupcake molds for the first time. They were so cute and, with the addition of sardines, two to three omelet cupcakes, with bread, were more than enough for a very filling meal.Last week, I made … »

Baked eggs with ham, greens and cheese

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If you're looking for a new way to serve eggs, this is something to try. Not that baked eggs is anything new. I've done something like this in the past -- eggs, longganisa (native sausages), spinach and cheese -- although the technique was more of a … »

Pork and cabbage frittata

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Soup bones (which we really can't live without because we haven't used bouillon cubes in years) were at a bargain price yesterday. Buy one, take one. I browned one pack in the oven, transferred the bones to a huge pot, threw in aromatics, simmered … »

Ham and cheese quiche: easy and tasty

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The first time I had quiche lorraine, I wondered who "Lorraine" was and why she called the dish a "quiche." Turned out that lorraine was not a name but a region in France, the name a modern adaptation of Lotharingia. The medieval Lotharingia, … »

Kailan and bok choy tips omelet

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I'm not a fan of monotony. Although there are dishes that I consider all-time favorites -- like adobo -- every time I cook a dish, there is always something different. Maybe, it's the cut of meat, the cooking procedure, the ratio of ingredients... … »

Spinach, bacon and cheese frittata

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There is an Italian chef who guested on The Chew, I can't remember his name but I can't forget something he said. "Everything sounds sexier in Italian." In the case of the frittata, I agree. You say frittata and it's almost like a caress. But as … »

Spaghetti with malunggay pesto, pork tapa and egg

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During the Apicius Culinary School Cook-off, one of the entries that really impressed me was the tapalog or rustic beef pasta with malunggay pesto on toast by Jose Lorenzo Manalo because I loved how the concept of fusion was interpreted. … »

Chinese sausage, Bulgogi ham and malunggay omelet

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We're so used to Western-style omelets that we already associate specific vegetables than can go with the eggs -- bell peppers, onions, mushrooms... Actually, anything can be thrown in with the eggs to make an omelet.This omelet is Asian in every … »