Comments on: The Chicharon Chronicles, Part II – “The Rendering” https://www.marketmanila.com/archives/the-chicharon-chronicles-part-ii-the-rendering A food blog that talks about food, produce, recipes, ingredients, restaurants and markets here in the Philippines and around the globe. Mon, 17 Jan 2011 02:36:13 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: edwinbrangel https://www.marketmanila.com/archives/the-chicharon-chronicles-part-ii-the-rendering#comment-276995 Mon, 17 Jan 2011 02:36:13 +0000 http://www.marketmanila.com/?p=16511#comment-276995 my moms version was after your stage one, we normaly dry this under the sun for one day or two before proceeding to the stage two, the skin comes out more puffier and crisp…just sharing an old tradition or secret for us to enjoy..worth trying it …

]]> By: NICA https://www.marketmanila.com/archives/the-chicharon-chronicles-part-ii-the-rendering#comment-276917 Sun, 16 Jan 2011 13:25:08 +0000 http://www.marketmanila.com/?p=16511#comment-276917 ang sarap nmn yan sana makatikim aq ng masasarap na pagkain

]]> By: aldrin https://www.marketmanila.com/archives/the-chicharon-chronicles-part-ii-the-rendering#comment-276809 Sun, 16 Jan 2011 01:20:59 +0000 http://www.marketmanila.com/?p=16511#comment-276809 first time to see this blog. nice photography. i wish you could feature some easy recipe for a quick meal.

]]> By: esis https://www.marketmanila.com/archives/the-chicharon-chronicles-part-ii-the-rendering#comment-276798 Sat, 15 Jan 2011 23:33:36 +0000 http://www.marketmanila.com/?p=16511#comment-276798 namimis ko tuloy akong mga iyaan,, lami pod sila luto chicharon,,, tawag namo ana sa mindanao adobo,,, hehehe masarap….huhuhu mis ko na sila…

]]> By: eden claire https://www.marketmanila.com/archives/the-chicharon-chronicles-part-ii-the-rendering#comment-276173 Thu, 13 Jan 2011 06:08:21 +0000 http://www.marketmanila.com/?p=16511#comment-276173 what a lovely way to never grow old! this keeps us forever young :) chicharon

]]> By: thelma https://www.marketmanila.com/archives/the-chicharon-chronicles-part-ii-the-rendering#comment-276139 Wed, 12 Jan 2011 20:59:33 +0000 http://www.marketmanila.com/?p=16511#comment-276139 kayenne, you’re right. the food turns out good when using the
pork fat. i now sometimes do that, too, occasionally when i am
cooking chop suey. pork fat is readily available in supermarkets
here, especially in mexican supermarkets.

]]> By: Melissa https://www.marketmanila.com/archives/the-chicharon-chronicles-part-ii-the-rendering#comment-276127 Wed, 12 Jan 2011 15:38:40 +0000 http://www.marketmanila.com/?p=16511#comment-276127 Hi MM I hope you have Norvasc on hand. Hehehe!

]]> By: kayenne https://www.marketmanila.com/archives/the-chicharon-chronicles-part-ii-the-rendering#comment-276126 Wed, 12 Jan 2011 15:31:11 +0000 http://www.marketmanila.com/?p=16511#comment-276126 Thelma… i think that was how my late maternal grandmother used to start of cooking pancit or bihon guisado… soooo good!

MM…deep-fry some chicken already!!! very crispy, crunchy, very yummy!!! i wouldn’t say no if you are giving away those marvelous rendered lard! i can just taste the very flaky, slightly salty pie crust that crumbles just so.

]]> By: Peach https://www.marketmanila.com/archives/the-chicharon-chronicles-part-ii-the-rendering#comment-276081 Wed, 12 Jan 2011 05:03:45 +0000 http://www.marketmanila.com/?p=16511#comment-276081 Those crispy fat bits (yum!) which bettyq described are being sold at Bob’s in Bacolod. Wonder if they have it at their Magallanes branch.

]]> By: thelma https://www.marketmanila.com/archives/the-chicharon-chronicles-part-ii-the-rendering#comment-276069 Wed, 12 Jan 2011 02:43:30 +0000 http://www.marketmanila.com/?p=16511#comment-276069 last summer, i went to visit a friend in washington and watched her
cooking chop suey. she first cooked some pork fat with a little
meat . she said that she prefers using the oil from pork fat
intead of using the cooking oil bought in the supermarket.
the chop suey came out really good.

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