Comments on: Oyama Sausage Company, Granville Island Market (Part IV)

By: Firechef

Firechef — Mon, 17 Sep 2012 02:58:10 +0000

Been to that market many, many years ago and YES, I gained 10 lbs. just looking and another 10 lbs. eating what I purchased. Smuggled about 25 lbs home to Seattle at that time, but would not share with my neighbors, grrrr! turned into a watchdog, LOL!!!!
I have a big Smoker and smake lots of different meats, sausages, fish and cheeses, but I have to admit that I still have a lot to learn to come close to their quality and taste. I’m thinking on building a big walk in smoker when I get situated in the Phils. and open a little cafe and bakery using the smoked items in the store.
I better start sending hardwoods to my asawa in Cordova via balikbayan boxes.

By: maiya

maiya — Sat, 22 Oct 2011 05:14:02 +0000

hi Vangie…
regarding sa stores near laspinas, there is BAKE MASTERS FOOD INGREDIENTS locate in BF Paranaque, they have all the items you need for baking… everything… from pans to boxes, from chocolates to sprinkles from flour to butter..

By: Joseph (Vancouver)

Joseph (Vancouver) — Mon, 10 Oct 2011 16:04:49 +0000

Wow, bettyq that savoury bread pudding sounds delicious. Thanks for the recipe. I gotta try that. You got some very lucky friends/guests. I wish I’m one of them. :)

By: betty q.

betty q. — Sun, 09 Oct 2011 14:49:58 +0000

The turkey have been deboned and rolled into a football…the dried wild mushrooms are rehydrating, will add fresh chanterelles later….oh….before I forget, wisdom tooth….you have got to try WILD MUSHROOM BREAD PUDDING for your Thanksgiving….MAAAASSSSAAAARAP!!!!!!!When you make it, caramelize first quite a bit of SWEET ONIONS and saute your mushrooms, etc. Add a touch cream cheese and the rest of the ingredients. Let it cool before you add the rest of the ingredients to make a custard such as eggs, milk/cream, a bit of chicken stock and add cubed bread….criossants if you have it preferably (I buy the day old ones …much cheaper!….and freeze them). This savoury bread pudding is ALWAYS the one that gets UBOS first! I do not make mashed potatoes anymore. This takes the place of the stuffing and the mashed potatoes. Make extra for your guests will ask to take it home!

By: Wisdom tooth

Wisdom tooth — Sun, 09 Oct 2011 04:12:06 +0000

Thank you Bettyq. Will surely try this soon!! Happy Thanksgiving Day!!

By: karen

karen — Sun, 09 Oct 2011 03:52:45 +0000

thanks so much bettyq! and have a happy thanksgiving!

By: MP

MP — Sat, 08 Oct 2011 19:38:04 +0000

Thanks for the tips Bettyq. Funny that I found 7-spice at the supermarket here, no ready mix Chinese 5 spices! Will stick with your recipe so I’ll just follow the advice you gave. Hope the ham turns out well. The Friday ladies are excited at the prospect of a ham ala Bettyq…

By: betty q.

betty q. — Sat, 08 Oct 2011 18:29:51 +0000

karen…I just dump everything in the biggest stockpot I have that would fit the whole boneless, cured leg of ham (about 10 pounds) and let it braise in about 4 lts. of Coke Classic. Initially it will bubble up and as you cook it , the liquid will turn to like swamp water and but when you reduce it, it will turn to a golden burnt caramel color. Adjust the taste to your liking adding a touch of sugar if you want while cooking it. For every pound of raw cured ham, allow at least 20 to 30 minutes per pound….more if you start when the meat is cold. I use the whole Chinese 5 spices that I have wrapped in cacha. Some Chinese stores sell them packaged in cellophane or in small boxes. Howver, if you cannot find it, you can do without it. Just put a few star anise, white peppercorns and a few cloves.

Wisdom tooth…I have done this using the ordinary bone -in ham as well you buy in grocery stores. It is good! In fact, I buy the ham when they are on sale, freeze them and when I need ham for sandwiches, I cook it this way. The boys would finish their sandwiches if I use ham braised first in Coke, very thinly sliced and piled high!

By: Marketman

Marketman — Sat, 08 Oct 2011 09:35:45 +0000

sophie, the zubuchon for sale at the weekend Mercato is brought in by a third party, that re-sells our lechons. They won’t be as crisp as if you had them in Cebu, but they should taste the same… They also offer our chicharon as well… Enjoy! I am curious for feedback if you do manage to purchase some at Mercato…

By: sophie

sophie — Sat, 08 Oct 2011 09:31:09 +0000

MM, am i just dreaming to see the name ZUBUCHON at STALL 49 at Midnight Mercato for October 8, 2011… oh oh my.. napamalikmata ba ako…. but here i am to brave the rain and traffic or not at 10pm or earlier.