jumanggy
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Posts posted by jumanggy
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Hmm, is your menu today the same as it was yesterday? That brings into play a whole new set of factors.
1. The way something is written, or the order it appears on the menu, changes the probability with which it is ordered. Possibly there's a magic number of items where each item has an equal chance of being ordered, but once you add more items, it actually makes ordering some "special" items more probable.
2. The temperature/ weather of the day.
3. Spotting someone else ordering the same thing-- actually I think this is a really big factor.
4. If one person orders a bacon dish, the aroma of the smoke might set off the desire in others.
5. The fact that a lot of people ordered bibimbap yesterday puts them on the same cycle-- I had Korean yesterday, let's order something more familiar today
6. Any chance the music playing was kind of... Bacon-y? Ha ha ha.
7. You're right, catching things on television or an advertisement beforehand is still an important influence.
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Hey, there's something I've always wondered about: is there any easy way (or any way at all, besides policing the whole internet manually) to make sure your pictures aren't being stolen?
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Hi Ce'nedra,
Sorry I wasn't able to spot this topic before. To answer your questions:
1. Lumpia is a generic term for a roll here. It can range from Lumpiang Shanghai (egg roll filled with ground meat and prawns, and chives, and deep fried), Cheese Lumpia (egg roll filled with processed cheese and deep fried), and the various Lumpiang Sariwa (fresh lumpia-- not deep fried). They use duck egg and cornstarch crepes. It's supposed to offer some resistance (well, like a french crepe)-- mushy is not a desirable texture. Maybe they let it sit for too long after pouring the sauce? The filling can be any mixture (bean sprouts, carrots, heart of palm, shrimp, etc.)
The sauce can vary-- some are simply garlic, brown sugar and soy sauce in cornstarch, other have peanut butter. Starchy isn't a desirable flavor either.
2. Chicken Adobo- there's considerable variety in the ways to cook Adobo, but the constant is always plenty of garlic. It looks like you have a classic adobo there-- vinegar and soy sauce with peppercorns. My favorite is a pork adobo, with vinegar, soy sauce, chopped red chili, and sour tomatoes that disintegrate.
3. You probably did have Crispy Pata. Pata means "Thigh" in tagalog. It's usually served whole and on the bone, but it's nice to have the place take care of the chopping. The standard way of cooking it is straight-frying it in deep fat, but some unfortunate cuts of meat can indeed be tough and chewy. I like it when restaurants go the extra mile and pressure-cook the thigh before frying (I'm not sure how much of this is in advance). It looks like yours was served with lechon sauce (gravy of roasted liver and brown sugar), which I love, but the ideal sauce in my opinion for crispy pata is simply soy sauce and vinegar with red chili peppers and onions.
4. It looks like the halo-halo was adjusted for the sweet tooth. Halo-halo is more commonly served with evaporated milk than condensed. Did you receive the full monty of toppings?
1. Ube 2. Leche flan (creme caramel slice) 3. Chickpeas in syrup 4. Beans in syrup 5. Macapuno (coconut sport) 6. Nata de coco (coconut jelly) 7. Sweet corn kernels 8. Kaong (palm nut in syrup) 9. sweet plantain slices in syrup 10. Jackfruit 11. Pinipig (toasted rice) 12. Ice cream.
I'm not a huge fan of beans and coconut in desserts, so if there's a make-your-own bar, I just add bananas/plantains, leche flan, ice cream, pinipig, and milk. Boring, I know.
I hope you do return to the restaurant. I'm glad you had your first experience with Filipino food
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Interesting to find out that the "don't turn the fish over" thing applies in Poland, because there's the exact same custom, for the same supposed reason, in Thailand.
Apparently it has also been adopted in some fishing communities in Australia! (I've never been-- but I did see it on television.) I guess to be safe, you really just shouldn't flip a fish anywhere?
I'm not the superstitious type, so I feel rather silly having to de-spine the fish when I just really want to flip it.
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10 out of 11... (Got the China answer wrong) But to be fair, if there weren't any choices, I wouldn't have a clue, so I'm not necessarily "ready to travel!"
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The home baking tradition was introduced to the Philippines by the Americans, during our occupation in 1898-1940. We do use the American cup system in most baking recipes published for the home cook. Australian cups I've forgotten if they are also 240mL or are 250mL. The only major difference I can discern is the tablespoon measure: 15mL for Americans and 20mL for Australians (though I've seen a New Zealand reference that also lists 15mL).
Yes, it's absolutely correct to convert a cup into 240mL. But of course, the best way to describe how much cabbage (or other nonpackable, irregular solids) is by weight-- grams for those who use the metric system and ounces for Americans. It makes shopping for ingredients much easier too.
Oh-- to answer the question, this part of the world does use cups, but I hate that system. Looove my scale. I would weigh the portion of cabbage I'm going to use before chopping, of course
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Finally got Chocolate Epiphany. Just came from being gifted 5 cakes, so I haven't made anything yet, but it looks good.
Saw Decadent Desserts (recipes from Vaux-le-Vicomte). It is quite the coffee-table book. Huge full-page pictures of classic desserts in baroque backdrops, but the recipes themselves are pretty ordinary.
Also finally saw Advanced Bread and Pastry. That is some huge text (and I'm talking about the book itself and the typeface). Not the best-organized book I've seen. For multi-component gateaux they list the component but not the page number of where you can find the formula. Index isn't very helpful either.
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I certainly hope it does get picked up for a third series (it's been one of his best shows). His next TV series + book is Jamie's Ministry of Food (the link has a particularly unflattering picture of Jamie). I don't know if he's used up all of the recipes on his Jamie at Home book in the series. Has he?
His other shows that ran for more than one season are Oliver's Twist (two seasons with 26 episodes each), The Naked Chef (2 seasons), and Jamie's Kitchen (one in UK and one in Australia).
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Hi Rona! To answer:
1. I always credit+link, even if I have made significant changes and they don't specify any terms for attribution. But the picture should be my own. If I haven't made any changes (or just minor ones) at all to a recipe, I don't rewrite anything: I link straight away. I let the author know via comment or e-mail.
I think crediting authors is a common-sense way of keeping the peace in the blog universe, and fosters new friendships. (Truth is, I rarely borrow ideas from other blogs these days.)
2. I've been lucky in that people have always asked permission. But if they pass my work as their own, beyond flagging the site or writing an e-mail, I wouldn't know what else to do. I would take comfort in the fact that it would probably be some sorry-ass site doing that.
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I just bought Jason Atherton's Maze cookbook; I think it's within the realm that the original poster was asking. For now, it's only available as a UK import, though (thankfully my country does import UK books faithfully). Atherton is a Michelin-starred chef and the cookbook contains both savory and sweet recipes from his restaurant, each one followed by two "home" recipes that play on the flavors of the "restaurant" version. (He calls the "home" recipes "everyday fare." Huh.)
For example:
Maze recipe: Roasted quail with pear and saffron chutney
Home recipe 1: Quail skewers with Asian spices
Home recipe 2: Simple foie gras pate with pear and saffron chutney
Maze recipe: Apple trifle with cider granite and doughnuts
Home recipe 1: Apple crumble with hazelnuts and caramel custard
Home recipe 2: Doughnuts with apple filling and chocolate sauce
I was waiting for a sale to pounce on it, and thankfully, last Thursday, there was one and they took 20% off... So I bought it for approximately $31.40. Ouch. But did I mention the photographs? They are STUNNING. It's not really heavy on the technique but everything looks doable and I like the way Atherton thinks.
Also on sale was Michel Richard's "Happy In The Kitchen" at 40% off. It was a great deal (now only $28.88) but I didn't crack it open so I didn't know what the book was like and didn't buy it (real reason at the end of this post).
Another book on sale: Kaiseki: The Exquisite Cuisine of Kyoto's Kikunoi Restuarant. This was a no-brainer, as it was still quite expensive (about $45) and used ingredients/ technique that I would not attain for a long, long while. But it is the most beautifully photographed thing I've seen in a while.
I had to slap myself silly because I think I'm getting a cookbook fever (I was also eyeing Payard's Chocolate Epiphany). I need an intervention before I buy again!
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I do think about the issues, which is why I've shied away as much as possible from recipes that ask me to dry something in the oven for hours. I was preparing a dish with dulce de leche once and I winced at the 3-hour cooking time, but thankfully I found instructions to use the pressure cooker. I really should learn to use that thing more.
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And I didn't notice this how?! Best of luck to you, Rob! Frankly I'm more intimidated now that there's "emeritus" stuck under your name!
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With respect to cakes without chemical leavening, it is really simple.
For example, with the honey castella I just made, the recipe was for a 9x13" cake. I didn't have that pan, so I used an 8" pan instead. Assuming I was going for a cake of the same height:
factor = (3.14)(4)²/(9)(13) = 0.42
With all the measurements in metric, it's easy to multiply them all by 0.42. With respect to the eggs:
7 whole eggs, 3 egg yolks = 7 egg whites, 10 egg yolks
x 0.42 = 2.94 egg whites, 4.2 egg yolks = 3 whole eggs, 1 egg yolk
Not a drop of the batter was wasted, no overflow either. Regarding the the baking time, it's a little more complicated, but if you have a feel for how a cake behaves while it's baking, you can watch it every 5 minutes after you *think* it should be done and write the figure down for future reference.
The original 9x13 cake bakes for 1 hour, the 8" round cake at the same height baked for 35 minutes. I'm sure the factor is very different for different kinds of cake. Thinking about it, a cake of the same height but different width and length should bake at the same time because the heat of the oven penetrates the surface equally at all points, but I dunno why it didn't work that way for my cake.
If a cake has chemical leavening, it confuses things a little bit but I'd suggest checking out other cakes of the same (new) size with similar methods and trying out the prescribed leavening amount there. I scaled down a carrot cake that called for an 8" round pan, 4" height to a 6" round pan, 2.5" height, but didn't scale the baking powder and baking soda by the same factor as the rest of the ingredients (1/5 teaspoon soda and 1/3 teaspoon powder? uhhh... no). I just threw in a scant half-teaspoon of each. The cake managed to reach 2" of the 2.5" (I don't know if the original cake would have reached 4" anyway), but I was very happy with the result.
Er, good luck!
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Yeah, the white butter cake is really good (her method creates an excellent rise too), and very sweet, especially if it's not served cold.
From The Simple Art I've also made her Classic American Spongecake (for a strawberry shortcake), the La Fleur (genoise with pears and buttercream), St. Lily's Peach Cake (brown sugar genoise with peaches and cream), Chocolate Rhapsody (chocolate cake with mousse in the middle), and pineapple galette. I also consult her recipes for fondant, creme anglaise, and other component thingies
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Closest match from the Golosine line of Silikomart (an Italian company):
SF037 Octagons Diameter 38mm Height 26mm (it's off by 1cm of height. Not bad, huh?)
Unfortunately the sides taper on this one:
SF020 Medium baba Diameter 45mm Height 48mm
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I was able to find 60x30x30 molds (closest I could manage).
Their web store is undergoing maintenance, but icedaffair.com.au offers 50mm stainless steel cubic molds. The neat part is each pan (it's 16 wells) comes apart in two U-shaped pieces that slide into each other, making for easy unmolding. They were featured in a recipe for Australian Gourmet Traveler:
http://gourmettraveller.com.au/little_yogh...ossom_cakes.htm
EDIT: Oh, krapfen! You meant straight-sided circular molds! Will look again.
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I have a small marble one and a small steel (?) one. I wish I had a huge granite one, those seem like the best. My marble one sends little white chips flying! (Or was it my heavy-handed technique? Ha ha ha.)
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A friend of mine just started a site that serves as a repository for old handwritten recipes. I thought some people here might be interested in it (also to add their own).
He just acquired an old recipe box from an eBay auction.
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I'm guessing the book is no longer in print and fewer and fewer stores have any stocks remaining.
Some of those vendors are outrageous! $178 for a new copy? (or $112 for a used one in VG condition?) The new one for $25 is an awesome deal.
But I have seen it at "surplus"/used bookshops here for about $16, and it was practically new-- that was snapped up really quickly. I got mine on discount because it was slightly weathered on the dustcover for about $12.
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Well, most certainly, among the millions of people eating out each day. I'm just not convinced that there's so many of them out there that I would get disturbed by it. (Besides the fact that it doesn't really make a dent in my dining experience-- only theirs. Their loss-- assuming they even mind.)It just seems to me that there are people who are more interested in taking pictures than eating meals.Besides, I'm pretty sure there's many a shutterbug out there who, after tasting the food, comes to the conclusion that the food was not worth taking a shot of (except to make fun of it...).
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Japanese chefs and cookbooks use a different way to refer to the stiffness of whipping, which I find a bit more precise. Stiff peaks would be the reference point, so here the chef is referring to 4/10ths or 5/10ths of stiff speaks. Or, if you prefer, "whipping 4/10ths of a way to stiff peaks."
Gosh, this system takes a LOT of getting used to! I'd have no idea what half a stiff peak is! I wonder if they have a "peak diagram" (10%, 20%, 30%, so on) in Japanese baking books
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It seems that the missing bar code edition is a special print for subscribers (?)-- they are sold here in the Philippines with the bar code and price in front, lower right corner. (Of course I forgot to check out the price.)
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Yep
Once I saw that the CakeChef chef used a parchment collar, I took it as a green light to add my own. Nothing more tragic than a cake destroyed at that last step of unmolding!I didn't grease the parchment collar, though.
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Here's my first make/taste of Castella (Pichet Ong):
Really, really good. My top crust wasn't as dark as Ong's (?) but it did look much more velvety (maybe that's not even the way Castella's supposed to be, but everyone liked it a lot). As you can see there's about a half-centimeter contraction of the cake; there's a raised rim of top crust all around (probably from where it remained stuck to the parchment as the cake sank). Maybe I'll invert it as it cools next time but frankly I'm not too bothered by it. Plus there's the risk of the top crust ripping apart!
Expat Substitutions, France
in France: Cooking & Baking
Posted
I am not the best person to answer this, but just in case, it appears that brown sugar is la cassonade and sweetened condensed milk is lait concentre sucre (source: Wiki...). Levure chimique sounds about right.
Cherry pie filling should be cherries, sugar, and a thickening agent such as cornstarch or tapioca.
Sorry for the lame assistance. I hope it helped.