Domestic Goddess

Kim, I just take a package of ham (about a cup and a half) and a package of fake crab sticks and make my own dressing. I thinly slice the ham into double finger-widths while the crab sticks are cut diagonally in 2 inch pieces. Add some chopped celery and minced onion and drizzle with dressing (whisk 2 tbsp low-fat mayo, 2 tbsp mustard + 1 tbsp pickle juice [preferably pepperoncini peppers juice]) and salt & pepper. Homemade ham and crab stick salad! Great cold and perfect as a midnight snack when you get hungry reading eGullet posts.

Chryz, I am so glad you made the pictorial tutorial. I was gonna make one but you saved me from it. Maraming salamat! Sazji - those beans are calling my name... drool... it's not fair making me hungry at 12:30 am

Peanut butter! Fried egg with runny yolks! Liver Pate! Any cold meat (salami, bologna, ham, etc.)!!!! I love open-faced sandwiches.

I echo what the others have said about pulling/tying the hair back. I usually braid my hair or tie it in a pony tail.

As promised... here is the Baccalao recipe pictorial tutorial. How to fix Baccalao stew

Here is the recipe Rona... hope others would like it too. Chicken Adobo Ingredients: 1 whole chicken, cut into serving sizes 1/3 cup soy sauce 2/3 cup white vinegar 1 head garlic, minced 1 beef boullion cube or chicken cube (if you don't have this, add a 1/2 tbsp salt) 6 peppercorns 2 bay leaves 2 tsp. vegetable oil 1. In a large bowl or container marinate the chicken with all of the ingredients except the vegetable oil. Let the chicken marinate in the fridge for over an hour. 2. In a large wok, add the chicken and marinade and turn up the heat. Let the chicken boil in the marinade for 10 minutes then add 1 cup of water. Turn the the heat and let it simmer for 20-25 minutes. 3. Thoroughly drain the chicken, leave the marinade mixture in the wok. 4. In another pan, add the oil and heat it. Add the drained chicken and fry until the pieces are golden brown. Drain the chicken and add back to the marinade in the wok. * 5. Turn the heat up again and simmer the chicken pieces until the sauce thickens up. Serve over cooked rice or fried garlic rice. *You can cut up potatoes in wedges or cubes and fry these too. Add the potatoes with the chicken in the wok to simmer it together until the sauce thickens up Garlic Fried Rice leftover oil from frying the adobo chicken 2-3 tbsp minced garlic 4-5cups of cold cooked rice 1. In the pan where you fried the adobo chicken, add the minced garlic and cook over medium heat until golden brown. 2. Add the cold rice and stir, mash and mix in thoroughly with the garlic and oil. 3. Continue stirring and mixing until the rice becomes a uniform golden brown color and the garlic has been thoroughly mixed uniformly throughout the pan. 4. Serve hot with the adobo.

Beutiful Adobo Chris! I am so proud of you.

For lunch and supper, I had Baccalao. I posted the pictorial tutorial on how to fix this dish: Baccalao recipe

Several days ago, I called my mother for the recipe of a family treasure - Baccalao (Salted Cod Stew). This meatless dish is a favorite for a lot of people in my coastal province of Cavite (Philippines). It has cabbage, garbanzos (chickpeas), bell pepper, potatoes and shredded salted cod. Here is my family's Baccalao recipe. Ingredients: From left top: 1 & 1/2 cup chickpeas, 1 1/2 cups diced potatoes, chickpea water, half a head of cabbage (cut into thin wedges), Achuete powder (annato powder, I didn't have actual annato seeds), 1 whole salted cod fish, and on the white plastic plate (1 sliced green bell pepper, 1 sliced red bell pepper, 1 onion sliced and diced tomatoes. *Not in the picture: minced garlic, vegetable oil Baccalao preparation: soaked in hot water for about an hour and then drained. Squeeze out as much liquid as you can and shred. Add about 2 tablespoons of oil to hot wok and then add about 1 tablespoon of minced garlic. When the garlic is golden-brown, add the onion. When the onions are translucent, add tomatoes and saute them for 5-7 minutes. This is important. The tomatoes have to be really cooked that they render oil. Here the tomatoes are rendering their oil. This will make the stew more flavorful. Add annato powder mixed with water. Let this simmer for about 5 minutes. In another pan, fry potatoes until they are golden brown all over. Back to the wok, add the bell pepper and cod fish now. Stir fry for a minute. Add the cooked potatoes. Stir thoroughly into the mixture. Add the chickpeas. Again more stirring. Now in goes the cabbage... Cover the wok and let the cabbage steam and cook for about 5 minutes. Add a cup of water or more if you want the stew soupy. Let everything simmer until the cabbage is cooked. Season with salt (if it is not salty enough) and pepper. Baccalao Stew

More adobo for my meat-loving men. This time, it's Pork Adobo. Pork Adobo simmering in the pan... My dinner plate... (Going clockwise) That's adobo on top, fried garlic rice, tomato and cucumber slices and fake crab & ham salad. Dessert was strawberries and bananana...

Hmm I got some piggy skin that needs cooking, I might do some of these suggestions in here.

Kris, it is the same phenomenon here in Korea. I just wandered into a stationary shop filled with giggling girls of all ages buying chocolates by the dozen. My 12 year old son got some chocolates from his classmates but refused to tell me from who. My youngest son got chocolates from all his teachers and his favorite was Hershey's kisses crazy mint flavor. I didn't get anything for hubby since I reminded him he's american and I'm filipina and HE'S suppose to give me chocolates. He gae me a huge box of Hawaiian Host Chocolate Macademia nuts - my favorite.

In the Philippines, in my province of Cavite we have a special Lenten dish called "Baccalao". It is a stew of shredded salted cod fish, cabbage, chickpeas and potatoes (original recipe calls for sweet potatoes). It is a family recipe handed down from one genereration to another. Being a predominantly Catholic country, Fridays are always meatless days and this dish is a favorite for lunch fare. I just asked my mother for this recipe a couple of days ago. Lemme type it up in the RecipeGullet. When I fix it tomorrow, I will post pics of it (if I'm not lazy, also the process).

Sesame Street? ←

I suggest making the Potato Madelines as in the thread indicated, you can freeze them!

Ann - thank you! Great minds think alike. Hubby made sandwiches like what you prescribed, I made mine with lettuce, onions and a smear of mayo. The rest of the roast was reincarnated into BEEF STEW Dessert was sinful chocolate cupcakes...

Yay for Kim Shook cooking again! Dinner tonight was Roast Beef: With a side of veggies simmered in the sauce: Dessert was sweet and succulent strawberries and tangerines...

Megan, that is one sure easy way to make tart tartin. I'm going to make those next week. Thanks for the recipe and tips!

Korea has it's fair share of western fast food joints - Mickey Dee's, Burger King, KFC, Hardees (Carl's Jr. here in Korea), etc. Lotteria is Korea's answer to McDonald's. Of course, there are also the thousand kimbap/snack food hole in the wall shops all over Korea, too.

Wow! what a read! I am overwhelmed with Mitterand's last meal. The tiny ortolan and Mitterand eating two of them 8 days before he died. A description of eating an ortolan You catch the ortolan with a net spread up in the forest canopy. Take it alive. Take it home. Poke out its eyes and put it in a small cage. Force-feed it oats and millet and figs until it has swollen to four times its normal size. Drown it in brandy. Roast it whole, in an oven at high heat, for six to eight minutes. Bring it to the table. Place a cloth—a napkin will do—over your head to hide your cruelty from the sight of God. Put the whole bird into your mouth, with only the beak protruding from your lips. Bite. Put the beak on your plate and begin chewing, gently. You will taste three things: First, the sweetness of the flesh and fat. This is God. Then, the bitterness of the guts will begin to overwhelm you. This is the suffering of Jesus. Finally, as your teeth break the small, delicate bones and they begin to lacerate your gums, you will taste the salt of your own blood, mingling with the richness of the fat and the bitterness of the organs. This is the Holy Spirit, the mystery of the Trinity—three united as one. It is cruel. And beautiful. - Wiki

I fixed Pork Bistek for us tonight. "Bistek" is a Filipino corruption of "beefsteak", the cooking method where meat (usually beef) is marinated in soy sauce, kalamansi juice, minced garlic and pepper. When the meat is simmering in the marinade, onion ring slices are added on top of the meat. To serve this, you either serve it with freshly cooked rice or sliced thinly and served over lettuce in a bun, topped with the sauce and thinly sliced onions.

I was going to amend my answer to the Gold Rush starring Charlie Chaplin. I see fistfullaroux beat me to it.

I have always wanted to eat poi but geography has prevented me from doing so. I haven't found it in the Philippines, China and here in Korea. Don't be too hard on the members in here. If there is no/little response, it doesn't automatically mean almost everyone don't eat poi.

Two entertaining rolls... and a shoe. Benny and June

I can cook rice in any pot, although a rice cooker does have its convenience. Rice figures prominently in a Filipino's diet (breakfast, lunch, dinner). And no, we don't add salt to our rice during cooking. Just water and heat.