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January 30th, 2022 02:54 PM #322saw some good looking beef. 3kg braised beef. it took 2.5hrs to become fork tender. skimmed off all that beef fat goodness
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February 5th, 2022 05:15 PM #323Classic goodness
Originally Posted by Egan101
Just cooked mongo. I used pork for the protein.
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February 5th, 2022 05:17 PM #324Did you cook it in a Wok sir xto? Originally Posted by XTO
Giniling sa pandesal! Solved![emoji16]
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February 5th, 2022 05:19 PM #325ye, sean[emoji106] Originally Posted by sean-archer
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February 5th, 2022 05:19 PM #326Russian what? Ngayon ko lang nakita Yan. Ignorante pa talaga ako sa food. Looks very very good though Originally Posted by dr. d
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February 5th, 2022 05:39 PM #327Thanks. The sugar beets give it the pink color. Fave ko since I was a kid [emoji5] Originally Posted by sean-archer
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February 5th, 2022 06:17 PM #328I think I'd start to like it. Originally Posted by _Cathy_
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February 6th, 2022 04:52 PM #330bought 20cans of tuna(in brine) coz of a fire sale.. lol Originally Posted by _Cathy_
tuna sandwich for lunch.
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February 7th, 2022 12:42 PM #331Wow! I'd love to stock up that much pero never saw tuna on fire sale pa Originally Posted by StockEngine
bought 20cans of tuna(in brine) coz of a fire sale.. lol
tuna sandwich for lunch.
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February 7th, 2022 01:33 PM #332i wonder, Originally Posted by StockEngine
bought 20cans of tuna(in brine) coz of a fire sale.. lol
tuna sandwich for lunch.
... for how long...?
heh heh.
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February 7th, 2022 01:34 PM #333i once purchased some farm-fresh potatoes at the weekend farmers' market, dahil na-tuwa ako sa laki. Originally Posted by _Cathy_
Wow! I'd love to stock up that much pero never saw tuna on fire sale pa
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i'll bake them later. yum!
i forgot all about it in the ref.
a few weeks later, tendrils were peeking out of the chiller.
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February 7th, 2022 03:47 PM #334Gamot sa masakit ang tuhod [emoji13] Originally Posted by Egan101
Just cooked mongo. I used pork for the protein.
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February 10th, 2022 01:40 AM #335My version of monggo. Lots of malunggay and ampalaya leaves.
Then aside from fresh pork I add chicharon bits also.
Almost kalahati na lang ito ng niluto ko.
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February 10th, 2022 09:56 AM #336Pansit using egg noodles. Bawas na, baon ni misis.
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February 10th, 2022 03:40 PM #337Menu for the day: Ginisang ampalaya with giniling na baboy, okra and eggs.
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February 10th, 2022 03:48 PM #338I don't eat ampalaya but while I was on quarantine, I was served atcharang ampalaya at the hotel. Nasarapan ako kasi konting pait lang tapos nagtatalo yung sweet and sour. Sarap! I don't see atcharang ampalaya sold anywhere
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February 10th, 2022 11:33 PM #339As usual, ang magdadala sa atsara eh yung timpla at syempre yung suka.
Commercial atsarang ampalaya medyo mahirap nga makakita.
Parang exotic dish na siya kaya pa-hotel hotel na lang ang availability.
We grew up hating ampalaya din sa probinsya.
Yung mukhasim sa commercial ng suka, yun din ang hitsura namin pag kumakain ng ampalaya.
Paano ba naman yung ampalaya sa bayan namin parang siling labuyo ang level ng bitterness.
Pero nung makakain kami ng ampalaya with egg dito sa Manila, nagustuhan namin at naging paborito pa.
Less bitter na nga, babad and hugas to the max pa sa asin para mabawasan ang pait.
MENU for tomorrow: either ginisang tahong with sayote... or absent that, pakbet naman.
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February 11th, 2022 08:40 AM #340Sabi nila about ampalaya is not to overcook it, but in my experience may luto ako na walang pait at meron din na hindi ko makaya minsan.
About suka, lately maasim na ang adobo ko, I don't recall cooking it that way before, maybe I put more lately or is it because hinalo because I marinate first? May na encounter ako when I googled hilaw na suka, and there was a scientific explanation about monosaccharides something but the link to the report was broken
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Originally Posted by Egan101
