Comments on: The Eyeball is On… Reservations Start Tuesday at 12noon.

By: tiffany

tiffany — Sat, 18 Jun 2011 11:30:25 +0000

Tried it na last Thursday, ang SARAP ha!

By: Kaye

Kaye — Mon, 13 Jun 2011 00:50:18 +0000

Just an idea, why not set-up an eyeball on a regular basis on local airlines’ promo fare dates? That way, we could spend for a roundtrip airfare to Cebu without needing to stay for the night. Hmm…another biz idea.

By: Abby Villacorte

Abby Villacorte — Sun, 12 Jun 2011 09:16:39 +0000

Hello marketman! I am an avid follower of your blog and have tried several of your dishes. My hubby and my son adores your “best adobo”.

Sayang at super layo ng Cebu. Sana magkaroon na kayo ng branch dito sa Manila. Promise, unang una kami sa pila ng pamilya ko.

God bless always!

By: JOHN RAMOS

JOHN RAMOS — Thu, 09 Jun 2011 04:03:46 +0000

it looks like crispy pata. im so excited when i saw your little section on pre-depature area in cebu airport and bought your signature lechon even my flight going back to manila was 2 hours delay and another 1 1/2 before i got my luggage in manila still manage to heat up the lechon and still taste good plus the complimentary bag of chicharon. wishing you of more success on your new venture and hopefully one of these days i can visit cebu again and eat at your restaurant.

By: denise

denise — Thu, 09 Jun 2011 02:11:09 +0000

:( utterly not possible for me to stretch my vacation :(

By: betty q.

betty q. — Wed, 08 Jun 2011 21:43:28 +0000

Ebba…yup you can market your hair brush pang tusok! You can even make them in small, medium or large…the pins…now the material for the pako….maybe have it in stainless steel. Remember, it will tusok a food source…so aluminum not a good idea! Go to Home Depot or maybe any fabric store.

By: EbbaBlue

EbbaBlue — Wed, 08 Jun 2011 14:51:57 +0000

There are snapping turtles and snapping frogs.. that is real true…BettyQ, you know naman sa Pinas, they can improvise anything.. so baka ang ipagawa ko sa bayaw ko, take out the bristles on my hair brush, tapos mag-pukpok siya ng small pako that will penetrate the other sides exposing the sharp ends…tapos ayun, murang-murang klase ng roasting pins… oh diba pwede? pwedeng-pwede – ako pa!

By: Connie C

Connie C — Wed, 08 Jun 2011 11:16:52 +0000

Ah, Footloose, you remember again!

bettyQ: do not listen to Footloose, you just have to make sure the froggies are not sitting in or on the john. Sorry MM, here we go again.

By: Footloose

Footloose — Wed, 08 Jun 2011 10:13:26 +0000

Hey Betty Q, do not be too rash on settling for your retirement in Palawan. I heard frogs from there jump and aim for targets that can make you scream and call the attention of neighbors for miles around.

I have a Jacquard meat tenderizer given to me as a present but I have never used it since I do most of my carnivorizing abroad. I use precut pork belly or fresh hocks from our Chinatown here when I crave crunchy pork so there has not been any occasion to use it. It has sharp 1/8” blades that automatically retract so I think it can punch a pig’s hide quite efficiently.

By: cumin

cumin — Wed, 08 Jun 2011 00:35:12 +0000

betty q., I would do anything for my kitchen goddess, but unfortunately I’m not in China (even if the computer says so), I’m in QC. I did live in China for several months, but I don’t remember seeing the pig sticking pins you describe — but aren’t the produce in open air markets there simply gorgeous?