Comments on: Ad Hoc Salad a la Marketman

By: mario castillano

mario castillano — Fri, 08 Apr 2011 01:04:32 +0000

I have heard that the most beautiful petite figured pretty, gorgeous ladies in the world are the French. I have been an assistant cook for almost 5 years in Saudi Arabia for the French employer, a decorator contractor for all the royal palaces in the Kingdom, and I have found out that they always have salad “a l’heure du dejeuner”, at lunch time. And I’m sure that’s what made their men and women look very healthy, fit, sexy and romantic. And when they happen to be in the Philippines for rest and recreational purposes they lost for certain their appetite and feel depressed in finding there is no salad on the table and think about shortening their stay and leaving for good.

By: amity

amity — Sun, 28 Nov 2010 14:38:54 +0000

Marketman, won’t you come to my event tomorrow: https://atasteofsanjuan.blogspot.com/2010/11/reyes-barbecue-blogger-event.html

By: Blaise

Blaise — Sat, 27 Nov 2010 06:48:00 +0000

I find salads from CPK really good.

By: myra_p

myra_p — Fri, 26 Nov 2010 14:53:20 +0000

MM, in case you didnt know, there is a regular supply of biodynamically farmed lollorosa, arugula and bay romaine in makati CBD area with one of my sustainably-farmed flowers supplier. Let me know if you need any! They fly it in from their farms twice a week.

By: joyce

joyce — Fri, 26 Nov 2010 13:01:40 +0000

in an article in the guardian written by cookbook writer fuschia dunlop, some chinese chefs visiting america complained of eating too much salad and “uncooked” food. apparently, culturally they found salads a bit “barbaric.” hehe. will check out the weekend markets this week and throw myself a version of this salad. yum!

By: Doug

Doug — Fri, 26 Nov 2010 07:53:15 +0000

Being an American expat in PH one of the many things I miss is being able to buy or find the right ingredients to make a decent salad (or a “Big Salad” to quote the Seinfeld show). Your blog for for me is a love hate relationship as in I hate that I can never seem to eat as well as you do here in PH ;-) Keep it up though!

By: becky

becky — Fri, 26 Nov 2010 02:37:58 +0000

Happy Thanksgiving MM :)

By: shane

shane — Fri, 26 Nov 2010 01:18:54 +0000

betty q, thank you so much!

By: betty q.

betty q. — Thu, 25 Nov 2010 18:52:47 +0000

Mudra…I have a 22 qt. pressure canner that can process or fit 12-500 ml. jars or 24 -250 jars. If what you have can fit only 6 to 7 250 ml. jars single layer, then bout 3 inches of cool water is enough. Howver, since my pressure canner/cooker can hold up to 12 500 ml. jars, DOUBLE layer, my water comes up to about halfway up the second layer of jars.

Are you going to use salmon? If you can find chinook or spring salmon or what they call tyee…use that. I much prefer the texture of the finished product. Remember to start timimg it once the thing starts to jiggle and there is a stedy flow of steam. If oyu are using pressure canner, gauge needed 10 pounds of pressure. But it can also be done in a pressure cooker. Millet uses a presuure cooker and so does my brother.

If it is for immediate consumpton, you need not process it in jars. Processing in jars is for long term storage. Millet just dumps everything in the pressure cooker.

By: lee

lee — Thu, 25 Nov 2010 13:51:34 +0000

Hello Marketman. from another organic farm in Concepcion, Talisay.