24 Nov, 2008
Finally, after the eyeball and a horrible cold/cough that followed it, I can concentrate on the marketmanila.com feeding program for 2008. In a post a few weeks ago, I asked you how many would be willing to continue to support the feeding program that we started last year, and which has so far…
23 Nov, 2008
A few days ago I purchased half of a pork belly (one whole side of a pig’s stomach) because I wanted to experiment with a simple home-made bacon recipe that I saw in Saveur magazine. I had the butcher debone the belly, and cut the meat into two large pieces, weighing just under…
23 Nov, 2008
Batitis?!? Huh? “M is sending over what?” When a neighbor and friend sent a text that a couple of bottles of “batitis” were on their way for us to try and taste and critique, I honestly had no idea what batitis was. Turns out they they are the meat of a…
21 Nov, 2008
The smoke and aroma that wafts from a streetside barbecue/food hall called Larsian in Mandaue, Cebu is something that I have been meaning to try for several years. But it always seems too far, or there aren’t enough of us to enjoy an evening of pigging out, and for one reason or another,…
19 Nov, 2008
I was amused by the positive reaction of many guests to the corn we served at the Marketmanila.com eyeball in Cebu a few days ago. It is really easy to do. I even wrote about it a year and a half ago, in a post here. Here are the detailed instructions…
18 Nov, 2008
I don’t often declare a particular dish to be “the best” simply because it seems to eliminate the possibility of any further improvement, but this dish is as close to “the best kinilaw” as I think I will ever get. I prepared this kinilaw for the Anthony Bourdain shoot, and after a “practice…
17 Nov, 2008
I am still recovering from a wicked cold and cough that took hold with a vengeance just hours after the eyeball ended. The lunch may have been several hours long, but the entire event seemed to go by in a fast forward blur. Guests started arriving before 11 a.m. and this incredible…
16 Nov, 2008
We did three lechons/inasal in-house for the marketmanila eyeball in Cebu. One lechon was a “traditional” cebu-style lechon, highly salted and very flavorful. Two lechons were my Accuchon style version with a bit more western influence on the herbs and spices, and far less salt. We also ordered another two lechons,…