https://www.marketmanila.com/archives/what-lies-beneath-the-surface A food blog that talks about food, produce, recipes, ingredients, restaurants and markets here in the Philippines and around the globe. Wed, 20 Jan 2010 18:29:25 +0000 hourly 1 https://wordpress.org/?v=6.9.4 https://www.marketmanila.com/archives/what-lies-beneath-the-surface#comment-231491 Wed, 20 Jan 2010 18:29:25 +0000 http://www.marketmanila.com/?p=10205#comment-231491 I was checking the archives when I saw this post. That topping sounds delicious and I’ll be making callos this weekend with your topping instead of my planned kare kare to finish off the tripe I have in the freezer. I will also make Betty Qs Chicken Paprikash which sounds delicious as well. Thanks MM and Betty Q.

]]> https://www.marketmanila.com/archives/what-lies-beneath-the-surface#comment-230922 Sat, 16 Jan 2010 10:18:12 +0000 http://www.marketmanila.com/?p=10205#comment-230922 That’s utterlly insane, MM!!….Scraps resurrected!..love it, love it!!!

]]> https://www.marketmanila.com/archives/what-lies-beneath-the-surface#comment-230863 Sat, 16 Jan 2010 02:24:17 +0000 http://www.marketmanila.com/?p=10205#comment-230863 OMG MM, I used to eat this when I lived in Madrid as a student years ago. You could get it any time of day in a bar, where they served it in straight sided pottery dishes, like tapas. This, and a coffee with a shot of brandy, constituted many a breakfast. Wicked!

]]> https://www.marketmanila.com/archives/what-lies-beneath-the-surface#comment-230852 Sat, 16 Jan 2010 00:38:24 +0000 http://www.marketmanila.com/?p=10205#comment-230852 wow. this post makes me really want to give callos a try. thank you, MM. and might as well have bettyq’s chicken paprikash down the line too. we love chicken dishes. thanks bettyq.

]]> https://www.marketmanila.com/archives/what-lies-beneath-the-surface#comment-230835 Fri, 15 Jan 2010 21:12:27 +0000 http://www.marketmanila.com/?p=10205#comment-230835 FM, Mrs. MM makes the cassoulet in our home, see this post here, where she uses a Gourmet Magazine recipe from 2002. You could top cassoulet with this breadcrumb mixture as well… Vicky, thanks for the link. Glad so many people seemed to like this one dish… :)

]]> https://www.marketmanila.com/archives/what-lies-beneath-the-surface#comment-230813 Fri, 15 Jan 2010 17:44:44 +0000 http://www.marketmanila.com/?p=10205#comment-230813 Looks amazing. I love callos, and the breadcrumb topping is great idea. I’d love to see your version of cassoulet.

]]> https://www.marketmanila.com/archives/what-lies-beneath-the-surface#comment-230808 Fri, 15 Jan 2010 16:57:11 +0000 http://www.marketmanila.com/?p=10205#comment-230808 Off topic but didn’t know where else to post this:
For a good discourse on artichoke & cardoons – see this article from Gastronomica:
https://www.cliffordawright.com/caw/assets/Gastronmica-Artichokes-wright.pdf

]]> https://www.marketmanila.com/archives/what-lies-beneath-the-surface#comment-230786 Fri, 15 Jan 2010 13:11:50 +0000 http://www.marketmanila.com/?p=10205#comment-230786 I don’t know that dish, but my first thought was Lechon, some kind of pork. You are definitely the Pork Man of Cebu. No wonder Bourdain loves you.

]]> https://www.marketmanila.com/archives/what-lies-beneath-the-surface#comment-230746 Fri, 15 Jan 2010 07:00:21 +0000 http://www.marketmanila.com/?p=10205#comment-230746 I cannot believe this, I am really drooling over the picture. Yummy.

]]> https://www.marketmanila.com/archives/what-lies-beneath-the-surface#comment-230743 Fri, 15 Jan 2010 06:19:51 +0000 http://www.marketmanila.com/?p=10205#comment-230743 I heart callos, my mom’s style. It just has to have tripe, cheek, red bell pepper, tomato paste, chorizo de bilbao or bilbao powder.

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