Comments on: BLT (Bacon, Lettuce and Tomato) on Wheat

By: emsy

emsy — Thu, 19 Nov 2009 04:34:51 +0000

I partner breathes bacon. I have to give him the evil eye whenever we pass by the cold cuts/frozen meat section of the grocery, if not, he’ll just load the bacon in and both our cholesterol levels will be up there for the next few days. Anything with bacon is a hit to him…but then again, you can pair anything with bacon and it WILL taste good…I even tried a bacon wrapped strawberry once and it worked.

By: sister

sister — Sat, 09 May 2009 10:22:33 +0000

Sorry, typo, I meant to address Scott.

By: sister

sister — Sat, 09 May 2009 10:22:11 +0000

Sctoo, Thai groceries always carry kabocha squash. Hispanic groceries carry calabasa which is similar but bigger and less dense than kabocha. Harvest is late summer, early fall September-Nov. on the East coast. You should be able to get it CA 6 months of the year. Butternut squash is a readily available substitute.

By: jun b

jun b — Fri, 08 May 2009 04:11:55 +0000

welcome Scott to Filipino cooking and hope you can share to us yr own creation that enhance our food. for the bitter melon with reddish seed nothing wrong with that just that it is almost ripe but if the outside still stay green it is still good for me. MM has good recipe and tips on pinakbet that you may want to search on his archive. if you can’t find that fermented anchovy sauce try the French anchovy just to be a little more creative. by the way the squash or courgette blossom will taste great on that pinakbet. enjoy!!!

By: betty q.

betty q. — Thu, 07 May 2009 15:40:17 +0000

Scott…when I was a kid, I remember my mom telling me about this red membrane on the bitter melon. If it does have that red membrane, it just indicates that the ampalaya is on the verge of getting what we call “hinog” like on the verge of maturing. If it was left on the vine, it would have been ideal for seeds!

If you are in CA, then you probably have ideal weather than we have here for squashes. Kabocha (winter squash ) takes about more or less 100 days to mature from transplanting date. That is why, I start the seeds indoors and out inthe garden they go by May 24th because we have short summers here. It is a warm weather vegetable….needs heat! So, most likely with this climate change and global warming, it didn’t have sufficient heat so it can grow to full maturity. If you know anyone who grows squashes (maybe MARIA CLARA?)and are the lucky recipient of one of those gigantic hubbard squashes, prep them, cut into cubes and FREEZE!

By: Marketman

Marketman — Thu, 07 May 2009 14:30:16 +0000

Scott, I very rarely come across a bitter melon with the condition you describe; I don’t know the scientific explanation for why it happens, but I have used the bitter melon in dishes and they still seem to taste the same. Ideally, however, they should be bright light green. Kabocha, or kalabasa in the Philippines, does not seem to have a season, and is always available, though you may find more of it during the summer months. And yes, it is often sold already cut.

By: Gener

Gener — Thu, 07 May 2009 08:20:30 +0000

I had almost daily bacon(beef) breakfast with cheese, bread and butter,marmalade + arabic homous and thinly sliced salami, but no way that you can compare the pork bacon to beef one, taste of beef bacon is good but dry, fat will stick to the mouth once you are at temperature of 12 degrees, it would not be comfortable breakfast, while the pork bacon will roll to your mouth very tenderly, you will enjoy the breeze while eating….I usually got some few pork bacon from US airbase in DOHA,, but this days, access has been tightened and could not be able to get any consumables from them. Should i fly to dubai just for a pork bacon dream?????

By: Scott Kohler

Scott Kohler — Thu, 07 May 2009 07:02:05 +0000

Hello:

I have two unrelated questions you may be able to answer. I am an American who has married a Filipino from Quezon City, Manila. She also speaks Visayan. I try to make her feel more at home by preparing some Filipino dishes.

She loves my pinakbet, and I made it for us, the other day. When I cut into the bitter melon, the seeds were surrounded by a blood red membrane. Does this have anything to do with the quality/condition of the melon?

Also, do you think kabocha has a season? The only ones I could get that day at Seafood City were already cut in half. They did not look as orange as usual, and were very waxy after cooking.

I should mention that I am a professional cook in Napa, CA. I also subscribe to Saveur and have tried that home cured bacon recipe. What I really needed was a good slicer.

Keep it up. You inspired me to begin my own blog. You may be able to check it out at the web address above.

Salamat po. (in advance) Ingats ka.

Scott

By: Jun b

Jun b — Thu, 07 May 2009 00:32:29 +0000

How about PLT? Prichon, Lettuce & Tomato sandwich. I’m sure it will be one of the best too :)

By: sallyguin2meyer

sallyguin2meyer — Wed, 06 May 2009 21:17:53 +0000

I just made my first bacon from scratch. I live in Northern Virginia and I have access to the best (I think) pig farmers on the East coast (US). I bought a 12 lb pork belly from Ecofriendly Foods (www.ecofriendly.com), used a maple based cure and smoked it with apple wood. Yummmm!!!!….However, I would still buy Polyface’s bacon when it becomes available in June. Their bacon is also very good and taste more like Virginia country ham. Another yummmm!