Comments on: Balsamic Soy Chicken a la Gourmet Marketman?

By: edee

edee — Thu, 23 Nov 2006 14:20:13 +0000

speaking of adobo, just saw a UK foodie show last night in telly, they feature a chef who works with Gordon Ramsay (i think, my son was too noisy) and the last meal he had before the interview was pork adobo!

By: Joycelyn

Joycelyn — Thu, 23 Nov 2006 08:28:24 +0000

MM, pining for good heavy cream with you, haaaaaay….

By: Nikita

Nikita — Thu, 23 Nov 2006 03:11:01 +0000

for heavy cream you can use the brands elle n vire, anchor or president ü readily available at the chilled section of supermarkets (expensive at Php200-300 per liter) but using all purpose cream doesn’t really make a difference when baking ü (it certailny does when used for whipping or chilled desserts though!)

By: millet

millet — Wed, 22 Nov 2006 13:00:05 +0000

let the britons ban everything rich except…stilton cheese! MM, at least you can go tell the Gourmet Mag people (about the balsamic soy glazed chicken): “We wuz here first!”

By: gonzo

gonzo — Wed, 22 Nov 2006 08:40:10 +0000

heavy cream all year round? you have a fat person’s eating habits, mm. its a wonder you’ve managed to remain slim. i’m still in England at the moment where the dairy selection is pretty close to spectacular, but aside from a couple of artisanal cheeses, i’ve not bought any dairy products at all. too rich! just read an article on obesity in the UK– i think they’re approaching 3rd place now (after no.2 australia and the perennially first place champion of the porkers, America).

will give that balsamic adobo recipe a shot however; i’m in a gourmet adobo mood..