Comments on: Saveur & Cradle of Flavor

By: Amora

Amora — Tue, 20 Feb 2007 17:55:16 +0000

It’s good to be pinoy.

By: Marketman

Marketman — Sat, 10 Feb 2007 05:27:08 +0000

miles, yes, being included in the list at all is the key point and being number 10 or number 50 doesn’t really matter… however, if you do flip though the items listed, I would guess they did at least put items into buckets as the things near the top, say the top 25 do, at least to me, seem to be “higher up” on the list than the last 25…but that may just me my perception… Placing Thomas Keller #2 rather than 98 for example…

By: miles

miles — Sat, 10 Feb 2007 05:00:10 +0000

There seems to be a misconception here that the inclusion of Philippine food as “Asia’s soul food” at #28 in Saveur’s annual 100 issue is a ranking — it isn’t. As in every Saveur 100 issue past, the editors here point out that “the order of the 100 is random”.

By: lee

lee — Fri, 09 Feb 2007 01:18:55 +0000

thanks pistachio for the zinio link. My officemates are in a download frenzy for free mags. nice zinio thingy.

By: betty mahmoudy

betty mahmoudy — Thu, 08 Feb 2007 09:08:14 +0000

MM, i’ve been reading your blog for some time now but have been rather timid about commenting. i live quite literally at the other end of the world – not antarctica but close – the southern tip of africa – and our cuisine is not known at all in these parts. last saturday i hosted a dinner for some friends – very hip, fashion editor types – and they devoured the adobo and pechay. i did a vietnamese starter of gingered prawn satay with rice noodles which also disappeared as soon as it was served, but the adobo was really the star of the evening. and i had a sophsticated, well-travelled crowd – a jew, an afrikaner, a kiwi and an anglo were among my guests, and this was their first taste of philippine cuisine. however they balked at adding bagoong to the rice and adobo sauce!