I think I have developed a sixth sense for some things food related. Heehee, read on and decide for yourselvesâ€¦ I only have a subscription to Gourmet Magazine that arrives at our home every month. In addition, I keep a list of back issues of Bon Appetit, Food & Wine, Australian Vogue Entertaining and Saveur Magazine. I have that list in my wallet because I buy back issues when they have dropped the price to say just PHP150 or PHP100 an issue from the original PHP400-550! I troll through all those magazine stores and slowly accumulate roughly 75-80% of all the back issues for a given year if I have been vigilantâ€¦and I save money in the processâ€¦after all, food isnâ€™t generally that time sensitive and I never have enough time to read through a current issue of a magazine anyway. However, occasionally, I buy the Thanksgiving issues hot off the press, or a Christmas issue if there is a recipe that I might want to try that year. But that is rare, I donâ€™t like to pay full price when I donâ€™t have to. This morning, I was at National Bookstore and I spied the December issue of Saveur and while sealed in plastic, I felt a very strong urge to buy it without checking the recipes insideâ€¦
A few minutes later, I ran into Lori of DessertComesFirst and we were chatting about this and that and I mentioned that it really bothered me that there still wasnâ€™t enough exposure for Filipino food in the mainstream American and Western food magazines. I have emailed and written all of the large magazines over the past two years to encourage them to try and feature Filipino food and never got a single response. I even offered to take their writers or editors on tours of the Philippines, explore our markets, produce, etc. and I never asked for anything in return except that they feature our country and food. Well, when I got home and opened up my Saveur magazine, imagine my surprise and elation to see a FULL PAGE photograph of a â€œSinigang na Hipon,â€ as part of an article on tamarind/sour food by Madhur Jaffrey! Earlier in the year there was also a New York Times article on sour being the new IN flavor and it is just really nice to see that some of our food is getting some much deserved exposure, particularly considering we are probably the second or third largest ethnic Asian group of immigrants into the U.S. The recipe itself is a bit fusionized what with lime juice and ripe tamarind puree as the souring agents, but never mind, it looks and sounds good nonetheless. Bravo to Saveur for including a Filipino dish in their line upâ€¦ buy your copy and open straight to page 62!