Rogue’s annual food issue in May of every year is one of the best locally produced and published magazines. They were kind enough to send me these photos so I could include it in this post. On the heels of the recent Madrid Fusion event, this issue just continues to whet the appetite for good food and restaurant tips, writing and fantastic photos.
Doesn’t this photo above make you want to run out and scarf down a juicy burger? It also helps that there is an unrelated article that includes several of the James Bond timepieces over the year in this issue as well. I really like the new Omega limited edition for this year’s James Bond movie entitled “Spectre” that’s out in Novermber. :)
If there was one thing I kind of cringed at in this issue, it was the shriveled up, apparently previously frozen and vacuum packed cochinillo or suckling pig in one of the pictorials. Neal Oshima is so good with a camera, but not even that skill makes up for a horrendous specimen of a pig, probably not even locally sourced one at that (many folks use imported frozen suckling pigs from Vietnam). So Clinton, Neal and Jordy, the next time you need a freshly slaughtered pig, give me a holler. :) Grab a copy of this issue soon, before it sells out!
This is not a sponsored post, nor am I connected with Rogue Magazine in any way. I just really like their food issues. :)
16 Responses
Tis the annual food porn issue!
Off-topic: I must say, the comments section has been quiet lately. I miss the conversation, guys! Where are you? :(
Kass, for some reason, posts on foreign trips tend to get less comments, but oddly, get lots more hits or visits? Bizarre. :)
Men’s magazines food issue is a great way of weaning readers from a steady diet of breasts and thighs. Still, certain magazines do not stray too far from their usual offering by featuring mostly steak tartar and carpaccio in their food issue. Does not apply, of course, to those who surreptitiously buy them for the thoughtful articles.
I still visit everyday. I share your European posts with my daughter whenever they go on trips. They were just in Venice and Milan… She found them very helpful..
MM…off topic again but I thought you might find the open letter written by Munyee lau to a passenger on a flight from Singapore to Australia highly entertaining! It made my day!!!
Please google!
“…for some reason, posts on foreign trips tend to get less comments, but oddly, get lots more hits or visits? Bizarre. :) ”
MM,
Maybe because the readers are more interested in your adventures, culinary or otherwise, but they don’t have enough experience or exposure abroad to comment?
Do your posts on local food or your rants generate more conversation on the comments?
* “…a steady diet of breasts and thighs.” hehehe, nice one Footloose :)
Dogbone, rants, are by far, the most visited posts, and get LOTS of comments for the most part. Some rants, like the one I wrote on the BIR, got nearly 150,000 visits over time. And Christmas posts that are tearjerkers can generate as much as 300,000+ visits (we are an emotional nation it seems). For recipes, chicken inasal a la Marketman has probably generated 250,000+ visits over the years. And oddly, my serious posts on poverty, inequality, economics, etc. also get a lot of traffic.
A quarter million hits for inasal. Really? The lechon chronicles had mystery, adventure, suspense, tears (for the poor animals who gave up their lives) and rewarding denouement that tugged at my heartstrings and I’d easily assumed, in their totality, would have easily warranted more hits.
Footloose, tocino and beef tapa are posts close on the heels of chicken inasal as well. The posts that took the most time and effort, like tracking down and writing about the tinapa producer from Cavite, or the lichen chronicles, while popular, aren’t nearly as visited as basic recipes. That’s one of the reasons I never quite got around to writing that cookbook… it might only be interesting to a few dozen people. :)
I once wrote about alibangbang leaves as a souring agent for soups many years ago. Recently, it got top billing in PR materials for the recent Madrid fusion. Nearly 85% of all Filipinos today use instant sinigang powder for their soups, so expounding on the various nuances of sourness from unripe sineguelas, green mangoes, alibangbang, batuan, cation, etc. seems like a losing battle.
Wasn’t a monograph on panigang one of the projects you wanted to devote some time and attention too going years back. That was when I mentioned certain souring agents people roughing it down our way resort to for their sinigang; katmon and pingol bato, a native begonia.
Yup, that topic was also another subject matter at the recently concluded Madrid Fusion, the souring agents of sinigang, though I didn’t listen to the talk by Fernando Atacama. And I still want to do a seasonal calendar, since all the young local chefs seem to be under the impression that there is no seasonality in a tropical country… :(
Perhaps in urban settings faster mode of transport and dependable methods of storage have blurred the perception of the changing seasons. Those making their living by the countryside and in coastal areas though are well aware of the appearance and easy availability of certain types of fruits and fishes signalling the parts of the year so they set their schedules and expectations by their recurrence.
Amazing magazine on rogues-annual-food-issue. i am glad that i found your website. i like it, interesting. thanks for sharing with us.
MM: off-topic again but related to alibangbang leaves, but did you ever get your hands on a regular commenter’s (natie?) mom’s thesis (or was it for her doctorate) on different souring agents in the Philippines?
Nacho: If you are reading this, please PLEASE may I know how to contact you re: visiting your farm (and loading up on tomatoes, and bringing a couple of kids who are obsessed with growing food) please? Googling up Toscana yields a phone number for the Makati office ((02) 890 6472) and a Philstar article… and I will admit I am too chicken to call the office =D
@Kass: You remembered! Yes, I mailed a copy of the thesis to MM last year. I had it scanned/ copied and had several hard-covered copies made for my siblings and kids.
Natie! Good to know my neurons are not failing me… yet! Hahaha, I also have a vested interest in what MM learns (and shares) from your mom’s thesis. I’m excited!