Domestic Goddess

Mrs. Doubtfire! ← You got it Gordon!

Here are my version of Jayme's carnitas. Braised pork simmering in their lard... Carnitas cooling off while I fry another batch... Opened one to show the tender porky goodness inside. These got two thumbs up sign from my boys/hubby. Thanks Jaymes, Snowangel, et al!

I've had monitor lizard (grilled over charcoals). It tasted like chicken, I'm serious. It seems that the huge monitor lizards up in the mountains of Negros Island in the Philippines eat only chickens or birds. It was delicious! The only weird thing about it was that there were 4 drumsticks on the roasting spit and they were huge!

Purple prose? *scratches head*

Ha ha ha... this happened to my eggplant that I roasted over my gas burner. it exploded, spraying me with eggplant bits all over.

To make the pork blood congeal, mix a little of vinegar with it and let sit in the refrigerator. When the whole block has congealed, cut into cubes. Drop in simmering congee and sprinkle with toasted garlic bits. Add a little fish sauce and splash of calamansi or lemon juice and then sprinkling of pepper. Enjoy!

New movie: *Spaghetti pasta cooking over high flame and eventually burns a woman's lingerie. Quote: "Oh dear, I'm already having hot flashes." *Gourmet dinner delivery ordered because of the spaghetti disaster. *False dentures fished out of a wine glass. "Quote: Carpe dentum. Seize the teeth."

You got it buddy! Way to go! (Hubby downloaded this for me and the kids. Our little one was frightened by the effects which are pretty cheesy for these standards today. Still a very enjoyable film).

Garlic fried rice with bacon doesn't taste that good without a sunny side up egg.

I made the boy eat one first. I figured if he didn't start thrashing, it'd be okay. ← This cracked me up so much that hubby had to come look at what I was laughing about. You're my kind of parent.

Peter - will you be sampling that sweet and sour fish in shape of squirrel? I am totally loving all the foodie pics (plus the non-foodie ones).

Snowangel/Susan - today's market day and I will be getting about 2 lbs of pork. Tomorrow's dinner would be carnitas. Thanks for the tip!

I love that look of bliss on her face! Priceless.

One tip is to make an incision on the skin (inch slit) when you peeled about a half a foot of it. Slip your thumb or finger in the incision and use that as leverage while you cut the skin away. And like what the others have said, going slow is the key. This is how I see Filipino butchers do it.

Shot in the dark... 165. Grains are currency. Corn is very highly valued. Apocalypto?

gfron1 - Now that's a brownie! ::drool::

I am really enjoying this trip report, Peter. Having travelled extensively in Shanghai, Xiamen and Shenzhen (lived there for a while), I am hankering for some of that Peking Duck. I remember this tiny hole in the wall in Kowloon, HK where it was served over a bed of Yang Chow fried rice.

I just read this entire thread and am thoroughly convinced about making carnitas. I'm thinking about cooking the pork in my slow cooker and then crisping it up in my turbo broiler (convection oven). Any ideas on substiting the tequila/alcohol in the recipe? I'd like to omit that if possible.

More clues for: 161. Trays of coffee and donuts served in a bunker by our heroine (only lady in there) while waiting for an invasion. Clue 2 - Dinner of sunny-side up eggs (fried by our heroine), glass of orange juice for her, coffee for him by the candlelight in the farmhouse where they've taken refuge. Dinner was never eaten.

Yes!!!! Indeed it is! Twister - my eldest's favorite movie (crashing trucks, tankers, explosions+ 12 year old boy.... do the math)

MizDucky - worked for me! I love the new "you"!

Ok another movie: Huge steaks freshly fried in a skillet served with sunny side-up eggs, mashed taters and gravy. Lotsa gravy.

I have a new movie: Trays of coffee and donuts served in a bunker by our heroine (only lady in there) while waiting for an invasion.

Ahh I see Mooshmouse has explained it already. It's a great dipping sauce for fried spring rolls and fried chicken. Though I have never used it as a marinade sauce like what MooshM suggested. I wonder what brand you got lovebenton? UFC? Marca Pina? Del Monte?

Dearest MizDucky - it's so sad to see the end of your blog. Thank you for sharing a week's worth of eating, touring and your life with us. Good luck on your successful weight loss and I do hope your knee recovers soon.