Domestic Goddess

That is really neat. I've always seen double-yolked eggs (in the Philippines, never here in Korea) and never an egg within an egg before.

There's a great side dish that is made with boiled eggplants, peeled and then mixed with lotsa minced garlic, some vinegar, salt and pepper. All of this is mixed up and served alongside fried fish or boiled beef soup. Check out my blog and you'll see how it is made.

Bruce - I made sure Billy only ate a fourth of it. LOL With my hormones running amuck right now, I'd love to have a pitcher of that lovely hot chocolate. (Yes, it is that time of the month). Come to think about it, I would also love a platter of that pork. Hmmmm...

Asian? I have to think it might have something French to it... ← Yes, I stand corrected. I checked my French dictionaries and you are correct. Maybe this speaks to my point that the name of a restaurant can be confusing to the customers if the name doesn't directly reflect the style of cuisine that is served? ← When I first saw the name I immediately thought it was Asian too. My son's name is Jai and we're Filipino.

At first I thought the bread looked like pan de sal from the Philippines. Then the flowers and roadside goats threw me off.

I died laughing when I realized this wasn't a real kitchen. Had to squint and rub my glasses clean before realizing Rachel had me. LOL

Congratulations on your 1,001th post Peter! I am looking forward to the next 1,000 posts in the near future. A salute to your verbose prose, very entertaining wit and seemingly bottomless capacity for food. Yay Peter!

Rona - the pears are definitely still in season, or is it the tail end of it? I am not sure. All I know is that strawberries are definitely in season as we have a huge styrofoam box of it in the fridge right now.

Abra - my family (and a lot of Filipinos) have been eating brains since we can remember. The way we cook brains is to poach it first in some water, salt and pepper. Then when the brains have cooked, then we saute it with garlic and then it gets scrambled in eggs. I guess all that cooking has made it safe all these times.

Ever since I watched the movie Tampopo, I have several containers of pork broth for ramen noodles in my freezer. This morning, I had a bowl of Ramen noodles for brekkies.

Been lazy documenting our recent dinners, but yesterday I thought I 'd fry some chicken with some of the seasoned flour that hubby already made. For dessert, we're still trying to get a dent on the korean pears that we received as a gift from my hubby's boss. To give perspective on how big these pears are, here is Billy holding one in his hand (and drooling uncontrollably). Pardon the shot of the commode at the back, I forgot the door was open when I took the shot.

Potsticker, as you can see by far, your kitchen is bigger than mine. I would be happy to get YOUR kitchen.

Peter, I have been contemplating about doing another blog. But I am waiting for something special like a festival or an event to blog about. I was so glad you're doing these set of blogs, it's like travelling with you without the hassle and the hangover. Will tell Billy about Serena's hi. He's graduating from preschool tomorrow. *proud mommy grin* Doddie

As usual Peter, a wonderful humorous read. Loved the food pics at that that wacky Andre's place. Even enjoyed your pics as the night progressed along (loved the head topper at the end). Can't wait to read up on more of your gastronomic adventures. Must confess I have forgotten my promise on those box of dried anchovies. Will send it to you soon.

Like Sherry, I too scrape off the tartar sauce off the filet. Somehow this is the only thing I order whenever my hubby and the kids go out to eat at McD's.

Yummy! I was practically drooling. I love brain,... creamy, savory... mmmMMmmm... and leftover brain can be scrambled with eggs and toasted minced garlic. Wonderful over fried rice or in a sandwich.

In the Philippines, we would cook yardlong beans or "sitaw" as we call it in coconut milk, chunks of squash, with pieces of crunchy pork cracklings.

Marlene said MrB was wingin' his way to me weeks ago. I'm afraid MrB is still deep in his travels on his way to me. Hmmm, maybe he got lost and was diverted to China, got caught up in the Chinese New Year melee, traffic and delayed flights. I am crossing my fingers that MrB is probably in the air now on his way to me and MizB.

MrB's cousin, MizB, finally made it safely here in Korea. We met her at the airport and then it was a 3 hour trip back to our tiny town of Janghowon. We asked MizB if she was hungry and she said "Not really, something light perhaps." So we took MizB to our favorite sushi place. Here is MizB with little Billy who's waiting for his bowl of udon noodles.

Broil eggplants until the skin char. Cover the eggplants so that the steam softens the skin and you can peel them easily. Chop the eggplant pulp and mix with minced garlic, salt, pepper and a dash of white vinegar. Great topping for your bruschetta.

Fiipinos also love msg in their soups, stews and dishes. My mother always tell me to add a pinch or a dash to any fish dish that I am making (especially if it was soup or stew). MSG is also added to that deliciously addictive Filipino beer snack - chicharon (pork skin cracklings), not during cooking but after when it has cooled down. Salt and MSG are added to give that extra oomph to the flavor. Same thing is done to other crunchy fried things like crispy chicken skin, chicharon bulaklak (pork intestinal fat cracklings) and chicharon bituka (pork intestines cracklings).

I like bagoong with chunks of roasted eggplant mixed chopped tomatoes and onion. Great side dish and makes one eat heartier with lotsa rice and fish/meat.

Thank you for such a wonderful read. I just ate breakfast (Diniguan - Filipino blood stew) but I got hungry after reading this. I am copying down your recipe and will make the Patty Melt sandwich soon. Maraming salamat!

Chicken intestines are resurrected in a very tasty street snack called "IUD) (because it grossly resembles the feminine contraceptive device). See the picture of it here and here. The latter is right beside the hotdogs.

In a HEARTBEAT ! And I'll also need a tour of your shoe closet and some puppy ear snuzzling please. ← I sure will! Will bring an arsenal of Filipino and Korean condiments along with me and we'll whip up a dozen dishes to feed an army. Still sighing with dreamy envy...