Comments on: “It Tastes Like Candy…” – Anthony Bourdain

By: Cecilia

Cecilia — Sat, 04 Apr 2009 23:02:36 +0000

Marketman, I’ve really become a fan of yours. Almost as much as Bourdain! Been reading your site backwards the last few weeks. Found some interesting links as well, such as Chichajo’s.

After reading so much lately on lechon and sisig, I woke-up a few days ago to bust a mission, as my daughter would say. Drove to 2 cities, 3 roast pork vendors, begging to get the head. They were out, or wouldn’t sell it to me, as they said it’d been reserved for something else, so I settled for a big slab of roasted pork belly. Went home and cooked sisig. For this, I normally just wait for some Filipino party to get some bit parts, but because of you, I couldn’t wait for another party to make this. As always, it turned-out pork heaven! My family ate this for days. My husband who is so conscious of cholesterol and such, kept going back to the kitchen for more. For this artery-clogging bliss, I have you to thank for! :)

By: Daniel PAncho

Daniel PAncho — Mon, 23 Feb 2009 20:02:31 +0000

And im straight!. No offense.

By: Daniel PAncho

Daniel PAncho — Mon, 23 Feb 2009 20:01:32 +0000

Man i would have loved to show AB around the country. I will most definitley take him to BATAD and Sagada and all around the Mt Province. Then down south to Bohol. AB if you are reading this, come travel with me. So many things i wana talk to you about. I may not be as well travelled as you are but im quite an intresting fella.

By: mint

mint — Tue, 17 Feb 2009 07:32:59 +0000

Great Job MM. Loved the show

By: GenerSumilang

GenerSumilang — Sun, 15 Feb 2009 12:02:49 +0000

WOLF,
Many filipinos are getting reluctant to be called filipino for reason that, they dont want to know their root,But whatever they do with themselves, they will still be a filipino, Im a british national myself and belongs to “ILOCANO”.And my ethnicity makes me proud! and really hates to be called “brits” because im not! its only on paper! Lechon is one of my favourite delicacy decades ago but deprived myself due to religious cause but this food is really one of the best and im dumb not to admit it.The crunchy reddish skin is the best part, you really dont need anything to add in it, just bite it and experience that different taste….

By: Marketman

Marketman — Sun, 15 Feb 2009 03:17:11 +0000

Jun, you may want to read this earlier post on Bourdain's visit, and this other brief post on what he thought of the lechons he tasted... :)

By: Jun Castro

Jun Castro — Sun, 15 Feb 2009 02:14:55 +0000

I’ve been a big fan of Anthony Bourdain for so long (his shows, being judge in Top Chef), and often he’s been waxing poetic about asian cuisine, especially spicy food and curries. Also, I think it’s from him that i first heard about fat being flavor in food, and i look forward to his tasting Cebu lechon. I wonder though how he would compare it to all other roasted pigs he’s tasted. Would it be the taste or, really, the filipino hospitality that would make eating lechon in these parts different?

By: Marketman

Marketman — Sat, 14 Feb 2009 23:13:13 +0000

Mrs. Izzy, good catch, it is 2009, not 2008! So the show is airing tomorrow in the U.S. Thanks!

By: Mrs.Izzy

Mrs.Izzy — Sat, 14 Feb 2009 19:24:23 +0000

Wow, great site! I just found it today and have no idea how. But I really like it, especially the microwavable chicharon.

I was browsing around and found this post. I’m a little confused since it’s posted recently, but you’re talking about an episode of No Reservations that airs/aired Feb. 16, 2008? I’m guessing it’s a typo. :-)

Keep up the good work.
Filipina mom hailing from VA,USA.

By: Wolf

Wolf — Sat, 14 Feb 2009 10:18:17 +0000

Ilowkanow?? I can’t stand FILIPINOS who try and escape their heritage. New Yorkers and Bostonians still say they’re Americans and Parisiens still say they’re French. Ilocano, Ilonggo, Pampangeno, Davaoeno, Zamboangeno, Manileno, Cebuano…we are ALL FILIPINO. And Antony Bourdain rules!