Comments on: Thank You Mimi for the Buddha’s Finger! :)

By: Gej

Gej — Mon, 30 Sep 2013 13:24:26 +0000

Fascinating exchange!

Hi betty q!

Off-topic (though not so much perhaps, since this MM post is about sidewalk stuff, and since buddha’s fingers look like yellow elongated versions of the durian’s pungent and delicious pods) , I walked around Soler and Divisoria last Friday and found sidewalk vendors selling durian at P 60 per kilo! P 60 per kilo! Bought one (with a lot of fleshy seeds) and ate it as I walked around, for my lunch.

By: betty q.

betty q. — Wed, 08 Feb 2012 17:21:53 +0000

Anytime, my dear friend!!!!!!!!!

When MM came over here in the fall, CWID, gifted him with a bottle of store bought Lobster oil. A bottle the size of maybe a small to medium size olive oil costs 3x the cost of olive oil.

By: Footloose

Footloose — Wed, 08 Feb 2012 16:15:59 +0000

I see, said the blind man, just like the rouille that they dollop on bouillabaisse but your mention of Pancit Malabon brings me back to their basic sauce for it, juice of crushed small crustaceans and garlic simmered in pork fat and coloured with achiote. Deadly delicious. I can see myself dropping everything I’m doing now to go to Chinatown to get me my assortment of tiny crustaceans. Thanks.

By: betty q.

betty q. — Wed, 08 Feb 2012 15:33:33 +0000

Footloose…lobster oil is an infused oil made with the carcasses or shells of lobsters roasted with aromatic vegetables and touch of tomato paste…just like when you making bisque and them simmered slowly with a huge amount of canola oil and then filtered just to get the flavoured oil. Howver, you can use prawn or crab shells in place of lobsters. When I have a lot of it, I drizzle it over PAncit Malabon and it brings my Pancit Malabon to another level . I put it in a cruet and have the guests drizzle their Pancit Malabon with it! Downside….once the guests taste it with the Pancit, they WILL ASK YOU IF THEY CAN TAKE SOME OF THE OIL HOME!!!!!!!!!

By: sister

sister — Wed, 08 Feb 2012 04:03:04 +0000

Just dragged home last night 2 suitcases full of citrus from CA, a hundred lbs. total, including a dozen buddha’s hand amongst the meyer lemons, bergamot, moro blood oranges, calamansi, and seville oranges, from 5 CCOP farmers markets in the SF area.
You can infuse vodka or gin with the grated buddha’s peel, let rest for two weeks, strain and add 50% simple syrup. Good for mixed drinks or to brush over pound cake.
Some of them I have cut into cubes for candied citron, to use in panettone, shortbread, and fruitcake. They have a wonderful scent.
The marmalades this year will be even more interesting, today’s lot included a rhubarb and blood orange batch that was very good. I’ll have them all bottled up by week’s end.
I could live in CA! At least in the winter.

By: Footloose

Footloose — Tue, 07 Feb 2012 23:30:49 +0000

Betty Q and MP, what is lobster oil? Splashing Pernod on cioppino will make it taste like bouillabaisse, a close relative.

By: betty q.

betty q. — Tue, 07 Feb 2012 18:53:28 +0000

I really envy those who are in the Tropics and even in California. I think it is time I relocated to California!!!….all these fruits that I would like to get my hands on!

MP…you are welcome! You know what? A little drizzle over your steaming bowl of cioppino after splashing it with a little Pernod…haaaaay….our supper today if I can get the ingredients! toasted baguette slices after drizzled with olive oil and garlic…on bottom of the bowl, top it with cioppino, drizzled with the lobster oil and a bit of gremolata…

By: rita

rita — Tue, 07 Feb 2012 18:38:52 +0000

that kind of looks creepy.

By: MP

MP — Tue, 07 Feb 2012 05:31:03 +0000

Dunno why but the look of this fruit freaked me out!!!

Off topic: Bettyq, thank you very much for your wonderful advice. My lobster oil was a huge success! I

By: PITS, MANILA

PITS, MANILA — Tue, 07 Feb 2012 01:10:13 +0000

thanks for sharing this, MM … my first time to see such. candied? we’re all waiting to see how it works out …