Comments on: San Francisco Treats (Part II)

By: Marketman

Marketman — Tue, 22 Jun 2010 16:44:05 +0000

mammu, pomegranates are sometimes for sale in good manila groceries, when in season elsewhere on the planet. cashew apples are rarely in manila groceries or markets. Last time I saw them they were for sale at a few fruit stands just after Tagaytay. Antipolo has some cashew trees, so it isn’t impossible to find cashew fruit there I suppose…

By: mammu

mammu — Tue, 22 Jun 2010 15:11:26 +0000

hi. where can i buy pomegranates and cashew apples in manila? i saw some posts for cashew apple but source is usually in palawan or somewhere far. would you know if I can find cashew apples in Antipolo? thanks

By: Bea

Bea — Tue, 10 Nov 2009 10:55:23 +0000

Haha… I am right now eating that same ginger chocolate, my stash is in from SF! Just devoured some chocolate with chipotle in it as well. Mmmm

By: corrine

corrine — Thu, 05 Nov 2009 04:22:42 +0000

Thanks, Nina. The caramelized onion is a very good tip. I used only pork belly. Will try your suggestion.

By: Lava Bien

Lava Bien — Wed, 04 Nov 2009 08:16:34 +0000

Fresh or dried Figs, I love ’em both, although I only like dried Dates not the fresh ones. Mediterranean people really know how to prepare their promegranate with other fruits, my homies from India/Pakistan can make ’em spicier….hmmm hella good!.

By: Nina

Nina — Tue, 03 Nov 2009 14:21:11 +0000

Corrine, just to give you an idea and just in case to decide to make one,the pork was made of roasted tenderloin stuffed with herbs and a good kind of salt (the one that they used is a med. grey sea salt). Wrapping the tenderloin was a boneless pork butt (with skin of course). It was served in ciabatta (I saw the chef rubbing the juice into the bread), peppercress, caramelized onion + the grey med. sea salt. We also ordered a side dish of baby potatoes roasted under the rotisserie chicken. I want to go back to SF!

By: corrine

corrine — Tue, 03 Nov 2009 06:23:11 +0000

Nina, that was really smart. Lucky you! Well, at least you’re only in the East Coast and I have to go empty handed back to Manila! I made my own porchetta in Manila but I won’t be able to compare the one in Ferry Bldg. I was great though in Bologna. I will take note of your packing practice next time. Thanks!

By: fried-neurons

fried-neurons — Mon, 02 Nov 2009 22:46:57 +0000

An SF meetup would be great! As long as I’m not traveling for work whenever it may be, count me in!

By: ted

ted — Mon, 02 Nov 2009 19:32:06 +0000

I do have a big fig tree in my backyard, yielding light green to yellowish skin when ripe. It’s taste to me is like “caymito” and this time of the year the tree has so much fruit I see different color birds visit my backyard for it’s fruit.

Bouchon, Bottega, and French Laundry are just stones throw away from each other in Yountville, except that you may not have a chance to get a reservation at the French Laundry for over a year, but I would suggest trying Cindy’s BackStreet Kitchen at St. Helena if you visit. Bouchon Bakery, just next door to Bouchon the Restaurant always have fresh batches of macaron’s and it’s specialty is TKO (Thomas Keller oreo) cookies, you should try it.

Let us know when you visit SFO, maybe most if not all of your bay-area readers would show up for an eye-ball, how’s that?

By: Vicky Go

Vicky Go — Mon, 02 Nov 2009 16:19:44 +0000

Porchetta middle Italy origins:
https://www.seriouseats.com/2008/05/frascati-italy-isabella-the-queen-of-porchetta-sandwiches.html

Porchetta resturant in East Village, NYC:
https://www.urbanspoon.com/r/3/762904/restaurant/East-Village/Porchetta-New-York