Comments on: Stir Fried Cabbage & Ham a la Marketman

By: sleep_heavy

sleep_heavy — Mon, 25 Aug 2008 18:32:06 +0000

I am not at all inclined to believe that these are high brow dishes… its just a matter of refinement of taste that is involved in MM’s cooking style. The heart of the matter is what tastes good… requires a lot of sophistication in material quality. That is to say… that most good food must have good ingredient sources that are very subjective. You must source your ingredients very well, cook efficiently and the greatest trick of all, CALCULATE very carefully how much food you really need to prepare.

By: suzette

suzette — Wed, 21 Sep 2005 08:48:14 +0000

patola with misua:
oil
chopped onions
chopped garlic
1 whole patola
1 pack misua (P2)
salt & pepper
1 pc bouillon cube
4 cups water

* just saute everything together and simmer. serve hot, all for P20, serves 2-4. very easy to make and easy on the budget.
you can add hibe (dried shrimps or any leftover meat in the ref):)

By: Mila

Mila — Sun, 18 Sep 2005 08:45:48 +0000

Bert!

By: Marketman

Marketman — Sat, 17 Sep 2005 22:32:08 +0000

mol thanks for that recipe! Everyone else, thanks for the comments…maybe the high brow refers to my extremely bushy eyebrows…or unibrow as some might say…my daughter used to say I looked like ernie or is it bert on sesame street who had just one eyebrow…

By: Mila

Mila — Fri, 16 Sep 2005 06:53:30 +0000

High brow schmy brow, it’s about food, a basic necessity that we can’t do without. As Stefoodie correctly put it, priorities! And the cost of good food is never out of reach. Use public transportation instead of guzzling gas, don’t buy the latest cellphones or other toys. But never, ever stint on good food. And that’s your theme MM, to spread the good word about food and good living. Heck, even your flower shopping is to promote the local available flora at Dangwa. Who can snipe at that?

By: mol

mol — Fri, 16 Sep 2005 01:48:55 +0000

I like the way people are reacting to this blog. Goes to show we’re maturing as a people when it comes to culinary sophistication. I don’t buy the sardines with cracker nuts however. Sounds like something I would’ve done in a boarding house in college however, I will not fault lee for his tastes and wish him good eating with his sardinuts.

This is my take on sardines:

Curry Sardines

1 large can sardine with tomato sauce
3 cloves garlic, peeled and thinly sliced
1 white onion, peeled and quartered
2 ripe tomatoes, sliced into quarters
2 chilis (pangsigang will do), sliced if you want a hotter dish
1 large potato, boiled, peeled and sliced into large chunks
2 pcs lemongrass, use bottom 3″ only, pounded whole with roots trimmed
Cream from 1 large coconut
1 T good curry powder
3 T vegetable oil
3 pcs green onion, sliced into 2″ lengths

Heat oil in a pan. Saute garlic and onions briefly. Add curry powder and heat through. Add tomatoes, chilies and lemongrass and stir fry briefly, about 1 minute. Add the coconut cream, sardines with the tomato sauce and the potatoes. Stir gently until the dish comes to a boil. Dish up and serve garnished with the green onion.

Serve with fried saba bananas and garlic fried rice. Finally, serve with a soup bowl of instant noodles for a meal that would hopefully bridge the low brow/high brow gap.

By: acidboy

acidboy — Thu, 15 Sep 2005 04:11:51 +0000

write on, mm! who the hell would criticize YOUR blog journal?! did i miss something or even the culinary world is being invaded by ‘leftist elements’? what is this, militant cooks? to paraphrase marie antoinette, ‘let them eat cake!” anyway, the 120%-mark-up value meal hits the nail on the head, nothing is more pathetic than that! and don’t forget the instant noodles with the 100% profit margin, too. i say, so what if it’s highbrow? why? can’t people who are familiar/educated with the finer points of culinary fare who are willing to spend their own hard-earned money have the right to enjoy their grun without somebody giving them the evil eye?

By: Grace Lopez

Grace Lopez — Thu, 15 Sep 2005 03:23:22 +0000

Don’t mind those nega comments. This is your journal, you can do whatever you want to do. As I said it before, I learned so much from you. I can get alternate recipes from you besides the usual cookbooks. We tried and tested your recipes and we all loved it. Keep it up.

By: lee

lee — Thu, 15 Sep 2005 03:17:08 +0000

I missed the “depreciation on your pan” item in the cost of food preparation. So obsessive-compulsive! Brilliant idea really, hehehe. I’m doing designs and layouts on the side, Now i’m really thinking of adding depreciation costs for my keyboard, my mouse and mousepad!
i had a half kilo (50 pesos) of organic lettuce delivered to me a few days ago and was in dire need of dressing it up with something else aside from mayo. Off to the grocery I went and bought a bottle of olive oil for about 175 pesos. This is quite a luxury considering my very tight budget but it made a very wondeful vinaigrette (with pureed mango , ordinary del monte vinegar, knorr seasoning)…
Now if i was scrimping and used vegetable oil instead, it would not have created melodies in my palate.

By: dodi

dodi — Thu, 15 Sep 2005 01:05:57 +0000

Hi Marketman! Hahahahaha! Loved the quantification!That ought to drive the “nail” into these “critics” heads! Anyway, if others find your recipes too “expensive” then they should not make it – simple as that! Hmmm, time for me to try that cabbage recipe, looks simply delicious!