Comments on: A Seriously Calorie Packed Merienda!

by: mabuhay

Tue, 04 Nov 2008 19:13:52 +0000

hahaha sinisi pa si marketman. ibang klase. makisuyo na lang kasi

by: Marketman

Sat, 01 Nov 2008 08:13:09 +0000

Ramon, many places I go, I do take notes, but not everywhere. First and foremost, I go to enjoy an experience, and in some cases write about it later if I think it might be worth doing a post about. I do not go to every meal and every restaurant or market with the intent of writing a post. This is a blog, not a newspaper. Besides, in this case, it was a group of folks sitting down to a formal merienda, and as an invited guest, I definitely would NOT sit around jotting notes in the midst of such a setting, in the same manner that I do not tend to take photographs in nice restaurants at evening meals and where it may cause a disturbance to nearby diners. These are my choices, and as nice as it would be to remember every critical detail, I don’t. Besides, before you chose to write your comment, if you had bothered to read a bit further down the comments, you would see that Mila (my host) did in fact answer my earlier plea in the post for the name of the ensaimada supplier, and it was Pastelleria Mallorca, and she provides their address in Quezon City. So perhaps before you are quick to the draw to criticize, it would serve you well to read first and see if your questions weren’t already answered in the comments section, as they often are on this blog… So while I can commiserate with your “frustration”, you will understand mine when i have to answer now seemingly foolish questions (at least with respect to this specific post) such as yours…

by: Ramon M. Ong

Sat, 01 Nov 2008 04:40:43 +0000

When you go on your food-tasting adventures, you should bring a notepad and pen. Then you can jot down the names of the dishes that you like (which your readers will want to taste for themselves). And then you can write down the name of the eatery, the address (and website, if possible) and the telephone number. In this way, the readers will know where to go and make reservations if necessary. It is frustrating to read your report on what you found delicious — and be left in the dark on how we can go to the same places, simply because you cannot recall that info.

by: julie ching

Tue, 25 Sep 2007 12:54:53 +0000

I really want to learn how to make Biko’s topping. Dark, malatik but creamy and sticky. makunat. I hope that you can send me the instruction on how to make them.
Puto and Kutchinta as well. the pictures that I saw are all fantastic.

by: Daisy

Mon, 05 Mar 2007 08:02:47 +0000

For those interested in fresh pinipig, there is a regular lady vendor in the aile with a bilao at University of the Philippines shopping center that sells fresh pinipig and I believe the pinipig bibingka. I might try to visit her soon at UP. Thanks MM .