About a month and a half ago, the website experienced an unusual spike in visitor activity, and I had no idea what prompted it. It wasn’t a particularly busy week of posts, I hadn’t said anything extremely controversial and frankly, most of my posts are so old they probably don’t appear on searches anymore. It turns out an interview I did with a writer for the Guardian newspaper/website in the U.K. months ago was published here. For the most part, the article includes my answers verbatim. But I must say it seems a bit out of place to put adobo under “street food” though I understand many of the dishes featured in that column aren’t necessarily strictly speaking, “street food”… and though I provided the recipe for my slow cooked adobo, I think it was edited for space issues. So if you are trying the recipe, please add the vinegar, leave the pot UNCOVERED (not covered immediately) until the vinegar burns off a bit then cover and simmer as stated in the recipe. Many thanks to the Guardian for featuring a much beloved Filipino dish, and to the ignorant person who left comments about the dish looking like poop, I agree with you it isn’t the most visually appealing, but it sure as hell tastes like heaven. It’s not like British stilton rife with molds smells any better than the cheese between that commenter’s toes after three days of hiking through bogs, but then again, Stilton tastes amazing. So there. And for the person who needed to know the exact kind of bay leaves, they are sweet bay leaves (I used fresh and dried) or laurus nobilis, and seriously, if they can’t find that in their grocery, I would like to know what part of the world or the U.K. they live in. :)
A few weeks after that Guardian article, the Asian Food Channel tweeted an old recipe of mine for Beef Sinigang…
Have we really run out of new material to keep the insatiable desire of social media for new sound bites or millisecond bites satisfied?