Did I tell you the down side to attending that wonderful cooking class I attended that was put on by the Asian Culinary Institute? The adobo has now become a staple in our house (I’m not complaining about this part), and now my husband walks around muttering how he has missed out on years...
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If you had asked me about dragon boats before a few years ago, I am sure I would have looked at you funny. They were not on my radar until, while still living in Washington, DC, some of my work colleagues spoke excitedly about dragon boat racing on the Potomac competing against teams...
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Nice Butcher – “Miss, what sort of chorizo do you want – Spanish, Mexican or Portuguese?” Me – to self ”Oh gosh, I have to choose? Geeze, I thought ordering the sausage would be the easy part of this dish. What are the differences? How do I find out what I need without sounding...
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Spring is here, I see color wherever I look, especially at the Farmers Market – not the color coordinated palettes of winter – the lush jewel toned browns, greens, and golds, but the clashing vibrant fireworks of blues, reds, pinks, and greens – mostly greens that harold in the new season. One of my...
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Hawaii, the United States’ backyard paradise, is one of those places that is almost impossible to define in terms of its cuisine and culture. The indigenous people were devastated by disease and fighting when Captain Cook settled on the islands. Since then, people from China, Japan, Thailand, Korea, the Philippines and points beyond arrived...
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I had no plans to write about my experience at the Fancy Food Show that recently took place in San Francisco; I intended to incorporate what I discovered in future posts, but after receiving many requests to identify what I tried, I reconsidered. After all, is not food something of an ambassador of a...
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When I was in Singapore, I had a few encounters that reminded me why I love to travel, finding instances that were not typical for me in the US. One was finding a ban on chewing gum, coupled with the fact that the sidewalks were blessedly free of those ugly black, sticky spots that...
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“Lahat ho yata ng pagkain dito may patis, ma’am.” - ”I think all the dishes here have fish sauce, ma’am.” This response probably best sums up how ubiquitous patis is to Filipino cooking. Patis is the Filipino version of fish sauce, and long a staple in the kitchen. Filipinos have a long love affair with fish related condiments, and given...
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Chocolate inspires strong passion around the world and, and we have Mexico to thank for starting us on a lifelong dependency to this wonderful thick, rich and sweet stuff. Mexico, I thank you, you have my eternal gratitude – gracias. Just for fun, and to see the extend of this passion (obsession) I googled “ode to Chocolate”...
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