Comments on: Crispy Tadyang na Baka a la Marketman

By: nico

nico — Mon, 25 Oct 2010 13:31:41 +0000

this is a tribute to the crispy toro! badass beef you got there!

By: Getter Dragon 1

Getter Dragon 1 — Tue, 17 Aug 2010 17:44:33 +0000

I read the post twice and could almost sense the frustration between you and the first vendor…LOL (so much for Pinoy humor). Dang, I’m laughing about it right now as I write. Its good that vendor no. 2 picked up where vendor no. 1 dropped off. I could only imagine the size of the ribbage when it was presented to you.

Yeah, my family has done this in a turbo oven. For my tastes, I think I prefer the deep frying instead. Either way, turbo or fried, crispy beef with fresh tomatoes and onions with some steamed rice and bagaoong alamang makes for a tasty treat.

By: ifoodtrip

ifoodtrip — Tue, 17 Aug 2010 13:01:46 +0000

was this meat purveyor the one on the left most counter? Don’t you wish someone opens up a real butcher shop where we can get tadyang, bone marrow, ox tongue, ox tail, beef cheeks, fresh pig’s blood, pig’s head, etc.?

By: Clarissa

Clarissa — Tue, 17 Aug 2010 07:24:48 +0000

when we did this, i found it also incredibly dry, but i still think it was overfried in our case :) i haven’t done this again after our first experiment, but I think next time, I wouldn’t really fry it like a lechon kawali, but more of a fried chicken to get that crispy texture but tender inside flakiness of the meat :)

By: Marketman

Marketman — Tue, 17 Aug 2010 00:46:41 +0000

randyb, I agree, the turbo option is a possible one. So is baking in a hot convection oven. Just brush the pieces with some oil to help crisp up the skin without drying it out too much.

By: randyb

randyb — Tue, 17 Aug 2010 00:31:50 +0000

The turbo broiler route in lieu of deep frying could work. Upon the suggestion of a colleague at work, I’ve made turbo lechon kawali and the results are as good as deep frying . . . cuts back a bit on the fat

By: Marketman

Marketman — Mon, 16 Aug 2010 23:57:15 +0000

Footloose, funny you should raise the “crisp” discussion now, I had just pre-written a post that included a similar discussion on “piping hot” — it will be up in a day or two. As for Lee, he is around, I think he left a comment a couple of days ago, but he isn’t as heavy on the comments lately, probably due to the dearth of pork posts. He assures me from time to time that he is well…

By: KUMAGCOW

KUMAGCOW — Mon, 16 Aug 2010 17:56:43 +0000

These are things that make you go Mmmmm……..

By: rae_pinioco

rae_pinioco — Mon, 16 Aug 2010 15:31:30 +0000

There are two types of beef ribs that can be used for crispy tadyang. You have the Shortribs and the Camto Ribs. Shortribs are less fatty, but easily turn out dry and tough when fried. I personally prefer the Camto Ribs, since it has a bit of fat and cartilage. Braising does wonders to the cartilage, and you get moist crispy tadyang with a bit of a crunch from the soft bones. Also, try the soft bones (cartilage) from the Batok part of the cow! Here you have good marbling of the meat which gives a more tender outcome.

Grabe I miss this so much! In the Philippines, my Nanay would braise the ribs adobo style before deep-frying. We also have our own meat stall in the San Juan market so I can have my beef ribs cut to my own specifications (actually, other customers can also ask for special cuts without our butchers getting smart-alecky, hehe). Here in Italy, it’s hard to get the whole long ribs since they cut the ribcage differently. Ah, I can’t wait to be back home!

By: Footloose

Footloose — Mon, 16 Aug 2010 15:18:58 +0000

If you think names and methods of cooking certain dishes is contentious matter, look into a few English Usage fora where familiar expressions are harrowed through with a fine-toothed comb.
For example, I have always considered crisp an adequate modifier to describe certain food that crackle and crunch upon being munched but apparently crispy is the word for that but only if the food being so described is thin and flat. Crunch is for thicker food. For the alternatives in the current poll then, crispy seems most accurate for the ones with skin such as pork hocks and chicken. Fish is mostly thin, flat and often filleted so I guess they can be crispy too. Prawns, of course, can be crispy specially if they are prepared as gambas rebosadas and served right away. For certain vegetables such as lettuce, crisp sounds suitable whereas for celery, crunch would be a better choice. A noisy eating apple though falls far from just crisp or crunchy, its consumption being always, no matter how couth and gracious one aspires to be, attended by a loud juicy soupy sucking sound.

We havenâ€™t heard from Lee of Great Britain in a long time. I hope his undisclosed location is not under siege.