Comments on: 1,200 kilometers, 3 hotels, 30+ Ilocano Dishes & Delicacies in 88 hours…

By: Marketman

Marketman — Sat, 07 Jul 2007 12:54:58 +0000

Dits, you are probably correct, it would seem more accurate to say wind turbines…but it sounds so much better to call them windmills…

By: Dits Sotto

Dits Sotto — Sat, 07 Jul 2007 11:00:56 +0000

I believe those are not windmills but wind turbines. I was told that windmills are to generate water and Wind Turbines to generate electricity. Been to Ilocos lately with a group of foreigners. Ate Bagnet with KBL, Kamatis, Bagoong and Lasona. I tasted the best Pakbet ever!!! Our driver/tour guide Manong Maning cooked Pakbet without cooking oil and using bagoong na isda and not hipon like we always do here. Kanamit!!!!

By: eumir

eumir — Mon, 02 Jul 2007 00:32:31 +0000

They’re located in Bangui, Ilocos Norte, a town before pagudpud.

By: LPD

LPD — Sun, 01 Jul 2007 23:54:22 +0000

Where are those windmills located? Are they a lot of them? I remember on our way trip to Las Vegas from LA, but a lot…thousands of them …spectacular…

By: wil-b cariaga

wil-b cariaga — Sun, 01 Jul 2007 22:44:39 +0000

i dont know if you like dinuguan, but using bagnet for dinuguan is also great. . . but heart clogging. . . haha

By: HD

HD — Sun, 01 Jul 2007 15:07:01 +0000

I don’t know if I was cooking the bagnet right, but I like it to be more of like achicharon, but when I do that, the meaty part becomes tough, so what I’ve been doing now is to separate the meat from the fat and skin, and then cook the fat until it becomes chicharon, the meat cooked just enough to kill most the germs hehe.

I add bagnet to pinakbet or to ginisang mungo.

By: Lei

Lei — Sun, 01 Jul 2007 01:14:29 +0000

MM,

I’m so happy to see your picture on the windmills, good that you were able to go there after mentioning it.

By: jo

jo — Sat, 30 Jun 2007 19:52:30 +0000

WOW MM, what a trip, you remind me of the energizer bunny. You just keep on going and goingâ€¦ hehehe

We (the household) are looking forward to your post on all of those delectable food finds and travel adventures.

Thank you for taking us along with you and your family on your food and travel trips.

By: paolo

paolo — Sat, 30 Jun 2007 10:56:57 +0000

My God! You guys eat food I have never even touched in my whole life.

Time to visit the Phils again, I suppose.

By: ysa

ysa — Sat, 30 Jun 2007 10:43:00 +0000

i was heartily laughing at the immensity your “take home” while wondering what type of vehicle you used in your road trip that you were able to cram all those in!!!! if there’s a word to describe the state you were in upon your return to the city, that word would be bedraggled. That’s how i define myself after a trip to the north (up to Cagayan Valley). i remember our trips … the “papunta pa lang” is no problem: wide leg spaces, sitting is comfy. Its the “pauwi na” when space becomes precious because of all the things, the same things that you’ve enumerated though not as much plus the ingredients for ilokano pakbet, that we’ve put in the car. We usually end up with our chins on our knees because the floor of the car is already so full. Am also happy to note that you have a “pinakbet to replicate”. Hope its the pinakbet done the ilocano way: with bagoong isda, lots of tomatoes, eggplant, okra, sigarillas. Don’t forget, when cooking, it should be shaken, not stirred. Welcome back MM and family, and will be looking forward to your thoughts on ilocandia.