Comments on: Fish Pan

by: Marketman

Tue, 13 Nov 2007 11:24:54 +0000

miles, possibly, but the first comment had a functioning email address with the same person’s name. I checked out the address and it was real. I also gave the person a chance to retract the comment and they didn’t. It was only subsequent libelous comments where the same person masked their name, but still used the same valid email address…so some checks and balances were used before I let loose…

by: miles

Tue, 13 Nov 2007 11:14:50 +0000

it might also be another person(an enemy of hers?) using her name to get back at her for something…..

by: buckythetarayslayer

Thu, 16 Aug 2007 17:27:22 +0000

MM, feeling ko kulang lang si Dimaculangan sa Lactobacilli Shirota strain….

by: A cook trapped in a chef's body

Mon, 24 Jul 2006 03:11:32 +0000

I only chanced upon MM’s website today. A very good read, I think his intentions are very clean. I admire the fact that he tries to elevate the simplest of Filipino dishes, which I feel is what we lack these days. And I am guilty of not having the patience to write and share the way that he does, with my culinary background (someday I will when I can afford it more). If we as nation, want to be proud of our cuisine, we must always be on the lookout of how we can elevate them, no matter what the cost (Php 1,300.00 is not a big investment if you equate this with the happiness or pleasure it gives to the typical Filipino diner)…as this will help our society in so many ways. I used to do a lot of market research for the job that I handled while in the Philippines and I talked with a lot of carenderia owners, restaurateurs, and chefs. No one minds having a solution for everyday problems — case in point: fish cooked as flat as possible.
Mr. MM I wish I had the chance to rescue you earlier, and I don’t mean to offend the lady who called you elitist either. But I feel it necessary that we Filipinos should help one another glorify our food. I travel extensively and have difficulty convincing foreigners to try our humble yet delicious food…
And by the way, your Bangus looks great!!! You just made me crave for one.

by: sister

Mon, 10 Apr 2006 03:07:46 +0000

Good grief, such a kerfufle over a fish pan. Standard equipment in restaurant kitchens, I glimpsed a a battered one in a small diner in front of the Alexandria fish market in Egypt last week, nothing elitist about that dive. I have six in different sizes, but they were not meant for frying fish. More for pan saute, such as a Sole Meuniere or a baked fish. If you have a long narrow fish poacher with high sides, that makes a better pan for frying whole, unfilleted fish using half a gallon of oil.
As for asparagus tongs, they are great if your guests know what to do with them. I have been accused of having “single use” implements… you can always fall back on using your fingers.