Comments on: A “Bed” of Goodies…

By: Einez Crespo

Einez Crespo — Fri, 01 Apr 2011 16:07:34 +0000

Where can I find Golden Yukon Potatoes in Manila?

By: Marketman

Marketman — Fri, 17 Apr 2009 01:43:17 +0000

t2rad, I got the fresh fennel at the salcedo saturday market. It seems a couple of growers are raising the vegetable in the Mt. Province and if you search carefully, you can find it as say PHP250-300 a kilo. Alternatively, they sometimes have imported fennel at S&R at roughly PHP350 a piece. These are the large fat western bulbs while the local ones are smaller. isabella, I got the pork at Metro Market!Market! I think.

By: t2rad

t2rad — Thu, 16 Apr 2009 09:09:00 +0000

what I’d like to know is, where’d you get fresh fennel? the fresh thyme I’ve seen, but never fennel? this looks so good, I might buy a turbo broiler for our apartment…

By: isabella

isabella — Thu, 16 Apr 2009 08:52:19 +0000

MM,

Can I know where you bought your pork loin?They seemed to be big and fresh.
I will appreciate much if you’ll divulge the source of yopur pork loin.

Sincerely,

Isabella

By: lyna

lyna — Thu, 16 Apr 2009 06:43:11 +0000

I also do this for my roasts and don’t even bother about putting a rack. I just let the meat sit on the bed of herbs/veggies. One time, i did not have anything except huge white onions. I just sliced it thick and let the chicken sit on the onion slices. The drippings tasted very good with the caramelized onions and especially after I added extra butter!

By: Marketman

Marketman — Thu, 16 Apr 2009 03:41:52 +0000

tricia, yes, I do, or at Rustan’s Rockwell. Bong, you can never have too much garlic… :) Actually, I like it in moderation, but others can consume tons of it. Dragon, sounds like we had similar dinnertime conversations in our home. My dad was a lawyer and so was my grandfather before him. And I do favor capital punishment for heinous crimes… AND FAIRLY APPLIED to rich or poor, connected or not. Vicky that sounds wonderful… I love all sorts of variations of roasted chicken! mrs lavendula this is VERY easy to do… :)

By: Tricia

Tricia — Thu, 16 Apr 2009 02:47:30 +0000

MM, do you buy fresh thyme from S&R?

By: Bong

Bong — Thu, 16 Apr 2009 02:40:55 +0000

Sounds yummy. Thank you for sharing! Although I’ve never tried this recipe before, I know I will love it, although I might go wild with the garlic!!! – just love the stuff.

By: dragon

dragon — Thu, 16 Apr 2009 02:02:00 +0000

Hi MM,

Nothing to do with the food post but I felt like adding my 2 cents worth vis-a-vis your poll on capital punishment. I voted for death punishment, only because the (supposed) “crime” involved death. I wholeheartedly go for “an eye for an eye”. I am more for maximum punishment where children are victims: the more savage the crime against children, then the perp should be meted the same.

No, I am not a lawyer but my dad & sister are and we were always animatedly involved in discussions around the dining table (and out of), being able to express our feelings, thoughts & views. My dad, as kooky as he can be, provides the legal viewpoint/repercussions which then put us in a more cerebral, less emotional approach.

By: Vicky Go

Vicky Go — Thu, 16 Apr 2009 00:21:11 +0000

I roasted a kosher chicken for Easter dinner – getting tired of “ham” for Easter & nobody eats turkey. I followed Tyler Florence’s Roast Chicken w Herbed mushrooms & roasted Yukon Gold potatoes. I stuffed the chicken cavity w red onion, crushed garlic, fresh thyme, lemon, salt & pepper; trussed the chicken & laid bacon strips across the breast. After 45 minutes at 400 deg F, I added the crimini & baby bella mushrooms w more thyme, S & P & mixed w the drippings.

After 15 more minutes, I put the small Yukon gold potatoes on a baking sheet, tossed w rosemary sprigs, S & P & more garlic & EVOO into the bottom rack below the roast.

Roasted everything for 30 more minutes, basting the chicken w the drippings after 15 min & stirring the mushrooms & the potatoes.

Check the temperature of the chicken (175 deg F at the thickest part of the thigh) for doneness; because trussing sometimes keeps the leg & the part of the chicken from cooking properly.

Delish!