Comments on: Grilled Maya-Maya (Red Snapper)

By: Lobster farmer

Lobster farmer — Thu, 16 Jun 2011 03:36:06 +0000

Hi! Live lobster anyone? If by chance the breeze carry you to Davao, post me a note and you can feast on lobsters at farmgate price. Here is my link to my post https:///www.flickr.com/lobsterphilippines

By: TheProtector

TheProtector — Fri, 06 May 2011 13:08:47 +0000

Poor fish! But that’s one of his roles in this universe, to be grilled ( and steamed and fried and broiled ) and eaten by us. Nice photos and even better writing. This site is superb and helps me learn some things I have never read. Keep writing po and keep inspiring others using the web and the blog.

By the way, I feel that you love to eat..do yourself a favor by hitting the road and jog yourself to exhaustion, nay, just run slow and sweat it out. Calories in, calories out.

Mabuhay po kayo!!!

By: Weyn

Weyn — Mon, 25 Apr 2011 21:25:27 +0000

Also, I can’t help but notice the pool on the last picture. :D It looks so pretty.

By: Weyn

Weyn — Mon, 25 Apr 2011 21:19:42 +0000

That is one large fish! I agree with you on supporting local fisherfolk with their living. My family and I usually go to remote beaches during summer and buy from fisherman nearby for the fresh catch of the day. Last year we were lucky to get several kilos of crabs which we seasoned with only salt and steamed properly. Apart from the size, you would notice the difference in taste. Fresh catch always reminds you of the sea.

By: rosedmd

rosedmd — Sun, 24 Apr 2011 05:41:01 +0000

MM, you look great!!! keep it up!

By: Paola

Paola — Sun, 24 Apr 2011 02:17:10 +0000

I know the focus of this post is supposed to be the fish…but I can’t get over how FIT you are now.

By: quiapo

quiapo — Sat, 23 Apr 2011 11:20:18 +0000

The egg grill is based on the old kamado design: it results in a different flavour and increased moisture, hence better tenderness and succulence. It operates at a lower range of temperature from the Weber

By: Pam

Pam — Fri, 22 Apr 2011 17:19:20 +0000

Love, love, love this post! My first time to see a tight shot of charred skin with cooked flesh of a fish. Yummy! Found it also funny that you took a picture of the “live” fish with the pool in the background. Hahaha!

A bit off topic, MM, have you tried using the “Egg” grill? Was wondering if it’s as good as it claims to be.

By: Marketman

Marketman — Fri, 22 Apr 2011 07:58:30 +0000

rosemd, no, I have reintroduced carbohydrates in moderation and started exercise. I am still eating less than I used to, but I think that’s a given if I want to maintain my weight within 10 pounds of the 164-165 low that I achieved a week or two back. moni, yes it would have been a bit more moist if wrapped in banana leaves, but also aromatic from the leaves. I was just trying to follow the vendor’s instructions to see if the minimal effort yielded a good result… and it did. :) bettyq, thanks! Willie, there was a lot of other food being grilled after the fish… but yes, there was too much heat for this particular fish. cumin, it’s a good camera angle… :) But men don’t generally have hip issues, they have stomach ones. :)

By: rosedmd

rosedmd — Thu, 21 Apr 2011 23:42:28 +0000

MM , are you still on a diet?