Text 1451, 111 rader
Skriven 2008-01-28 09:08:45 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: PAGKAIN  80128
======================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 JW> We have a Filipino store that has been open a few months now which
 JW> is about 3/4 groceries and 1/4 prepared take out food. The menu and
 GJ> Check out their adobong baboy (pork adobo), and caldereta

 JW> I'll drop in about once a week and try whatever is on the menu that
 JW> day.

That will give you a chance to taste some things which you have only
read about, but which do not look appealing to mga maputih (whities).
Do they sell balut?  Dinuguan, made with blood, looks horrible but
tastes good.  (See below.)

(BTW, I am watching a Hong Kong horror/food movie I taped from the TV;
"Dumplings", about the rejuvenating effect of dumplings made from
aborted 5 month human fetuses.  To keep in with the theme of the movie,
one character is shown eating a balut.  It would be possible to work
out the recipe for those "long-life" dumplings, but I won't bother.
There are references to the "one child" Chinese government policy; most
of the fetuses are female.)

 JW> There is a Vietnamese place that gets the bulk of my lunch business.
 JW> Most excellent Vietnamese subs, other good Vietnamese food, sort of
 JW> OK Canadian dishes (and getting better with practise) but terrible
 JW> Chinese offerings for some reason. They are the cheapest quick lunch
 JW> in town.

Probably the healthiest food you can get, with lots of bean sprouts,
fresh coriander, chilis, mint to add to the meal.

 JW> One day they accidentally gave me their Vietnamese menu. I couldn't
 JW> read it but by the format I could tell it was a list of the exact
 JW> same dishes except that all the appetizers and sides were $1 cheaper
 JW> and the main plates $2 less!

Haha!  I like it!  Did you order and pay from that menu, or did they
realise their mistake and whip it away from you?

 JW> They recently re-vamped their menu; the prices are up about 25% but
 JW> the meat portions have doubled in size. They have consequently
 JW> gained a lot of white customers who previously found the meat
 JW> portions inadequate. I also noticed that they deleted all references
 JW> to "icky" things like fermented shrimp paste and fish sauce and are
 JW> using terms like "Special Vietnamese seasonings" and "Special House
 JW> sauce".  Very wise, in this market.

Obviously they learn quickly.  There is a Vietnamese restaurant I
sometimes go to with my Filipino-born son, which has a dual-language
menu, but the one set of prices.  When we sit down, the waitress
usually gives chopsticks to my son and spoon and fork to me.  Then we
swap, which amuses them.
 
 JW> I saw a few grocery items there that Kim doesn't have. I must get

 JW> I just looked in my pantry; Roslind already has!

Good to have a wife like that.
 
 GJ> "pita" bread, which can be opened up into pockets, so I have been
 GJ> experimenting, using it for a type of breakfast quesadillas.

 JW> I have often swapped pitas and tortillas, even crepes, and always
 JW> had tasty if not authentic results.  I don't microwave the lettuce
 JW> though.

When the bread is a day or two old, and kept in the fridge, the
microwaving softens it nicely as the cheese melts and the lettuce
wilts.  I got some salsa yesterday; that works better than sambal.

 JW> Title: About Jackfruit

A good article.  Thanks.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Dinuguan
 Categories: Filipino, Asian
      Yield: 5 Servings
 
      2 tb Cooking oil
      3 cl Garlic, minced
      1    Onion, minced
    500 g  Pork head, boiled & diced
      1    Pork heart, boiled & diced
    100 g  Pork liver, diced
    3/4 c  Native vinegar
      2 c  Broth
  1 1/2 c  Pork blood
      1 c  Beef blood
      4    Long green chillies
      1 tb Salt
    1/2 ts Vietsin (MSG) (Ajinomoto)
 
  Saute garlic in cooking oil, add onion, pork head, heart and liver.
  Pour in vinegar and boil uncovered, without stirring until vinegar
  has evaporated. Add broth, cover and simmer for 15 minutes.  Strain
  pork blood. Set aside. Cut beef blood into small pieces.  Pour in
  pork and beef blood, stirring continuously until thick.  Drop in
  chilli. Simmer 5 minutes more. Season with salt and Vietsin. Sere
  with white rice.
  
                           Recipe from "Galing Galing", by Nora Diaz
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)