tag:blogger.com,1999:blog-11484725848515548602024-03-05T19:19:03.684-08:00Food and Wine of the WorldMiguelhttp://www.blogger.com/profile/13632153273008289684noreply@blogger.comBlogger214125tag:blogger.com,1999:blog-1148472584851554860.post-32837208108167164052023-03-24T17:57:00.001-07:002023-03-24T17:57:18.662-07:008 years after…<p> Wow it’s been 8 years since I’ve last posted on this blog…quite some time - many things have happened since then. Lots of ups and downs in my life but I’m a survivor and will continue to pull through no matter what.</p><p>I still love food and decided to start updating again here after a tasting dinner we had last night in one of the restaurants that is part of the group I’m currently connected with. I was seated beside Chef S, our current corporate Chef and we talked about memorable meals and I explained to him the story which got me to be obsessed with food: my meal at El Bulli. There’s and extensive 3 part post at the beginning of this blog site if you would care to read it.</p><p>Last night was a tasting dinner by Chef Manny, my former head chef in one of my restaurants. He left during pandemic for Spain and is based in Barcelona now. I’m happy to see how he has evolved as a chef and how his creativity has flourished. He cooked along side Chef Gerard Lorente who is also based in Barcelona- he is an equally creative and excellent Chef.</p><p>The theme of the dinner was Cocina-Kusina- a play on their Filipino and Spanish culinary roots. Here are women of the notable dishes we had:</p><p>Sinigang</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsS-5Tt4FU3b1XfZdbqZYfK9COUvqocqdLHHWnPmETLp5up2foJ21YWVPBmY4srvYvOjAzTzQVlQ-B5zrxAjfSx4LO76OoJp9xwCkffuZoT4R2zwySQNyhkONouVyBk_oyQxAwXXWplVJHiAs4KE0Vg8BMhvzK_QGNFHlmonce7GBGogsndVCwWP7sCw/s4032/9E49C3ED-B4CE-493E-8359-7E6B788F7E77.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="457" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsS-5Tt4FU3b1XfZdbqZYfK9COUvqocqdLHHWnPmETLp5up2foJ21YWVPBmY4srvYvOjAzTzQVlQ-B5zrxAjfSx4LO76OoJp9xwCkffuZoT4R2zwySQNyhkONouVyBk_oyQxAwXXWplVJHiAs4KE0Vg8BMhvzK_QGNFHlmonce7GBGogsndVCwWP7sCw/w343-h457/9E49C3ED-B4CE-493E-8359-7E6B788F7E77.jpeg" width="343" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Canelones de rabo de Toro with Kare kare sauce</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZGCGEUdxdrmuHvrdW0yP7UUevub9YG-kqg8MCM3RFXjxnhBCSQyjKp9G6i7SM2IdSZIzi29ZjwUwaJHFpwPBR6B-Qv-IlwNnZaHsdhDSzyZ7HvVVk0oO0SehqD-03PW885Gj2oWSGYM-OYhQirpVbmTX0cODylrn-YkwTJlkTjJpz7Au3MAzvAsbTHw/s4032/15B4F75D-C28D-4BEB-9027-C63E4E8AEFB2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZGCGEUdxdrmuHvrdW0yP7UUevub9YG-kqg8MCM3RFXjxnhBCSQyjKp9G6i7SM2IdSZIzi29ZjwUwaJHFpwPBR6B-Qv-IlwNnZaHsdhDSzyZ7HvVVk0oO0SehqD-03PW885Gj2oWSGYM-OYhQirpVbmTX0cODylrn-YkwTJlkTjJpz7Au3MAzvAsbTHw/s320/15B4F75D-C28D-4BEB-9027-C63E4E8AEFB2.jpeg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Pluma Ibéricas with Diniguan sauce</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDIyN-2OObXTqQDOOoW4uUsR4p2vxOubDNHdxwgjav089_xy611dbj42oMgbWdPZp_iW-o40DZdtlqxAjJDL238oVcqFwvkLvrZUxwBJTj7YRYk9uDlKum3JnRd5bNYQ0TivdBiI8XbpCNBc3nPVqymXwnZ0ayb8OjGgzTDKccwyp8oFNA3jpJ7dZcmA/s4032/30F9585B-1453-4344-9ADA-A463A5D2122B.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDIyN-2OObXTqQDOOoW4uUsR4p2vxOubDNHdxwgjav089_xy611dbj42oMgbWdPZp_iW-o40DZdtlqxAjJDL238oVcqFwvkLvrZUxwBJTj7YRYk9uDlKum3JnRd5bNYQ0TivdBiI8XbpCNBc3nPVqymXwnZ0ayb8OjGgzTDKccwyp8oFNA3jpJ7dZcmA/s320/30F9585B-1453-4344-9ADA-A463A5D2122B.jpeg" width="320" /></a></div><div><br /></div><div><br /></div><div><span> <span> <span> <span> <span> <span> <span> <span> <span> <span> <span> <span> Arroz Meloso wit cutlefish</span></span></span></span></span></span></span></span></span></span></span></span><br /></div><span> <span> <span> <span> <span> </span></span></span></span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU_RoLx24KS_MhTFu02rlxdCZMWJoCZkSjFIg4fJTUrfvsvYCtqEP_7ORW3E6FmCfcuW5_dqmQue9jnw4Aic7Pqe-ldtvZJsBeTzCWiGN4aiOyHVnT0CeuT-7qPQ5L4EDa9rJy3NeJYY9W1g5Lca2d7y7tQmsgoMQLxql_smZw9yf6qFpkXHJZ21YvOg/s4032/C9CA660A-6D85-4DD8-867E-68F7F07DF0F7.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU_RoLx24KS_MhTFu02rlxdCZMWJoCZkSjFIg4fJTUrfvsvYCtqEP_7ORW3E6FmCfcuW5_dqmQue9jnw4Aic7Pqe-ldtvZJsBeTzCWiGN4aiOyHVnT0CeuT-7qPQ5L4EDa9rJy3NeJYY9W1g5Lca2d7y7tQmsgoMQLxql_smZw9yf6qFpkXHJZ21YvOg/s320/C9CA660A-6D85-4DD8-867E-68F7F07DF0F7.jpeg" width="320" /></a></div><div><br /></div><div><br /></div><span> <span> <span> <span> <span> <span> <span> <span> <span> <span> <span> <span> The Chefs at work pre dinner </span></span></span></span></span></span></span></span></span></span></span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvaJFMLNYYFoDWGnzgB9dLjwrhwVV3kKC0wqPX32t81FKogFpuaXDrq4P6priMt1pU7aQh95AJpQVVXh7Y-55Adf8aBiTUENkZZnULy4Ew8FpQgyK__Uz0rU_SZhrxPk1m1y3rS-4DMc_vbYhbpi09jk-iPRmr6L2Z4oZxnZEUyRRBGzZ_k7qrVgew4w/s1663/D6B38DFD-E879-4615-A724-9EF51B6B2B09.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1663" data-original-width="1179" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvaJFMLNYYFoDWGnzgB9dLjwrhwVV3kKC0wqPX32t81FKogFpuaXDrq4P6priMt1pU7aQh95AJpQVVXh7Y-55Adf8aBiTUENkZZnULy4Ew8FpQgyK__Uz0rU_SZhrxPk1m1y3rS-4DMc_vbYhbpi09jk-iPRmr6L2Z4oZxnZEUyRRBGzZ_k7qrVgew4w/s320/D6B38DFD-E879-4615-A724-9EF51B6B2B09.jpeg" width="227" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpDN3cjE02YiQoTkLyA1THFDqbC09XPAV_sgHVdfpjro78KrYcWuEEMVd4t0ldKo7aj5diAG4q5x8abtR9kGnKufhV3mUhAJEb0wPm6sfYm3G7TmstGu5vJOkcoKAtNykKAD2zk1rYwIuuIf79p6goSqNbKYsNxZf5L9uCBn6-MVhlIZ_A-aVQyIPr3A/s4032/DA9577B5-B658-46BB-B86B-620B0E4BE5C8.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpDN3cjE02YiQoTkLyA1THFDqbC09XPAV_sgHVdfpjro78KrYcWuEEMVd4t0ldKo7aj5diAG4q5x8abtR9kGnKufhV3mUhAJEb0wPm6sfYm3G7TmstGu5vJOkcoKAtNykKAD2zk1rYwIuuIf79p6goSqNbKYsNxZf5L9uCBn6-MVhlIZ_A-aVQyIPr3A/s320/DA9577B5-B658-46BB-B86B-620B0E4BE5C8.jpeg" width="240" /></a></div><br /><p><br /></p><p><br /></p>Miguelhttp://www.blogger.com/profile/13632153273008289684noreply@blogger.com0tag:blogger.com,1999:blog-1148472584851554860.post-38236173670980719732014-07-22T21:00:00.001-07:002014-07-24T19:42:20.482-07:00Carbonara<div>Ahhhhh Carbonara…many of my friends know this was an obsession for me and still is. tI tried many restaurants in the Philippines and no one serves it the authentic way: no cream and just eggs. I was lucky enough to have travelled to Italy (Rome particularly) many times, and have been able to try the real thing.</div><div><br></div><div>5 simple ingredients - thats all you need: Pasta, Egg, Guanciale (or bacon), Pecorino (or parmesan) and pepper. Many of you will have your own ways of doing it. I have my own and I am quite pleased with the results. If anyone wants to know how I make it, just Pm or email me and I’ll be glad to send it to you. </div><div><br></div><div>Basically. If you can get fresh organic or fee range eggs this is how your Carbonara should look like</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFF0F5Ie3yDIK9L-PaC18LGtGQkTaBA49Sr2ZtkafcKSsHR-hfsgWGFMOrUgvWDWNHtGRyLpogJ2SpaCQJEEhH3043vulG_ZTuZJG-XzLOOhsZO0Ep-f7tm-E5pLsY1sFYKAA8rgct6FSC/s640/blogger-image--1230994548.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFF0F5Ie3yDIK9L-PaC18LGtGQkTaBA49Sr2ZtkafcKSsHR-hfsgWGFMOrUgvWDWNHtGRyLpogJ2SpaCQJEEhH3043vulG_ZTuZJG-XzLOOhsZO0Ep-f7tm-E5pLsY1sFYKAA8rgct6FSC/s640/blogger-image--1230994548.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">There is a lot of pepper but this is really how it is traditionally served. The 'sauce' which is made of egg yolk should just be the exact consistency, creamy, silky wit the right amount of cheese. I add a little pasta water to achieve this and it seems to work. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9YFtekbfJMUDpjgGdzkTV8zZxo9Se2ki2qDiQvl4b83ebJv6fiXi66q2eDvS_H-abBCuOj9LyePax-0jWXmYyxrkhms_NvvAPkcG1Ra54zh4W5ld6nWgQ-qktjLRdeMudPFKMiJ6cBLZr/s640/blogger-image--1669832681.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9YFtekbfJMUDpjgGdzkTV8zZxo9Se2ki2qDiQvl4b83ebJv6fiXi66q2eDvS_H-abBCuOj9LyePax-0jWXmYyxrkhms_NvvAPkcG1Ra54zh4W5ld6nWgQ-qktjLRdeMudPFKMiJ6cBLZr/s640/blogger-image--1669832681.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Like all good food, it starts by always the best and most fresh ingredients. </div><br></div><br></div>Miguelhttp://www.blogger.com/profile/13632153273008289684noreply@blogger.com0tag:blogger.com,1999:blog-1148472584851554860.post-34327923531706523592014-07-22T08:56:00.001-07:002014-07-22T09:03:14.164-07:00PaellaHaving grown up in Spain, I definitely love a good Paella. I remember Sunday lunches with the family, paella and a glass of rosé or a good Rioja wine. The paella was the star dish and everyone convened beside the paella for our Sunday lunch. <div><br></div><div>The key to a great paella is the rice. I think a lot of people make the mistake of loading up the Paella with too much rice and meat, seafoods, eggs, peas, etc...for me, how the rice tastes is the most important aspect of a Paella(no offense meant this is just mr personal opinion)</div><div><br></div><div>Never ever overload your paella. Just put enough rice to go half way of the pan (rivets) once cooked. That will ensure all the flavor of the broth stays in the rice, and not evaporate into thin air. Remember all the broth has to be soaked by the rice and not by air. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7JQ8efCAfPhpo9bqquji4dZeUlymFB-yda40b0-LXMiAdJa6p89zpNl_Cpz0KtoL8Jgf-7is5h1FwBGD5Ak9LqUJazWJzaH6ghrVSKQAKkSUe4i970Aaj85rUzAm6_9GOzhaJ_tG0uOay/s640/blogger-image--293757800.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7JQ8efCAfPhpo9bqquji4dZeUlymFB-yda40b0-LXMiAdJa6p89zpNl_Cpz0KtoL8Jgf-7is5h1FwBGD5Ak9LqUJazWJzaH6ghrVSKQAKkSUe4i970Aaj85rUzAm6_9GOzhaJ_tG0uOay/s640/blogger-image--293757800.jpg"></a></div><br></div><div>Make sure your broth is flavorful. Just add a few ingredients to complement the rice. Wether it's all meat, seafood or vegetables. Remember the key is the rice. All the rest is secondary. It's nice to have the 'socarrat' which is the Burt bottom part known as 'tutong', but again please don't overdo it. No one likes eating burnt rice. A little crust or browning will do. </div><div><br></div><div>Speaking about rice, the best rice to use (for me) is arroz Bomba de Calasparra. This is short grain rice, which absorbs all the flavor of the broth. Be careful though, when using this, I add an extra cup of broth per cup of rice(from the usual recipes) since it absorbs much more than the usual Japanese or Calrose rice use locally to Make Paella. </div><div><br></div><div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3sefceMR3NIxdAZpFXUMMDb9AibjHSAVGc_13B3qi7b9euuoryzW8sXa8muX5ud-KTYIVUFwhxxjiPaCQ96Yg4vATAUUdckzHoFqpf9Ugx7Wnvi947VR3AEMTS36zfmvK-gBapNDE01uV/s640/blogger-image-461551574.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3sefceMR3NIxdAZpFXUMMDb9AibjHSAVGc_13B3qi7b9euuoryzW8sXa8muX5ud-KTYIVUFwhxxjiPaCQ96Yg4vATAUUdckzHoFqpf9Ugx7Wnvi947VR3AEMTS36zfmvK-gBapNDE01uV/s640/blogger-image-461551574.jpg"></a></div><br></div><br></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">If you want to eat this the traditional way like In Spain, once cooked, put the pan in the middle of the table, give everyone a wooden spoon and eat directly from the pan. Just make your own imaginary divisions (think pizza slices but made if rice) and no crossing of the imaginary lines. </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">My 2 favorites are the all meat paella (shown on top) and a Paella de Bogavante (Lobster Paella)</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Enjoy!</span></div>Miguelhttp://www.blogger.com/profile/13632153273008289684noreply@blogger.com0tag:blogger.com,1999:blog-1148472584851554860.post-52697189582904992702014-07-22T06:39:00.001-07:002014-07-22T06:39:48.665-07:00It's been a while<div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Wow!! Last post on this blog was almost 3 years ago. Definitely I need to get back to blogging. Maybe more focused on food I cook. </span></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyTANMiklgPxc4eDwRvlnQooq8s8gZo1Pzp5yJTjCjpYtOHHxa53P_OLmE3TtVU5MNIhdgcPgHXUUFtqsFnCYbryJ9xWivjyWDTVvCEv6284_STukXifxJyTozIL_mSlVEMp2B0MTOrncM/s640/blogger-image--1198597536.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyTANMiklgPxc4eDwRvlnQooq8s8gZo1Pzp5yJTjCjpYtOHHxa53P_OLmE3TtVU5MNIhdgcPgHXUUFtqsFnCYbryJ9xWivjyWDTVvCEv6284_STukXifxJyTozIL_mSlVEMp2B0MTOrncM/s640/blogger-image--1198597536.jpg"></a></div><br><div>I've been cooking a lot and doing other things so I will try to revive this blog. Not so focused on restaurants since there are tons of other people doing this already and really, I can't keep up with the way they eat out, almost daily. Must hurt their stomachs and also their pockets. If I do find though something I really like in a restaurant I will definitely post it. </div><div><br></div><div>Ok so this first one is dedicated to Fabada. I made one the other day and I must say, I was very pleased with the results. </div><div><br></div><div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJRVjdvz-QuklMOufyUEPQkgx_ApkMh-EuKTvOgHw-ZbMHJ-PK3EMx792Q0lLuPP-u5afdlTE0oC5HxnWU-PQvmwmP3jHEk663wv9sXVtCTHSi6INmdt8jKMZkpLXSH00u7OYskPYyuju_/s640/blogger-image-1092313918.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJRVjdvz-QuklMOufyUEPQkgx_ApkMh-EuKTvOgHw-ZbMHJ-PK3EMx792Q0lLuPP-u5afdlTE0oC5HxnWU-PQvmwmP3jHEk663wv9sXVtCTHSi6INmdt8jKMZkpLXSH00u7OYskPYyuju_/s640/blogger-image-1092313918.jpg"></a></div><br></div><br></div><div>I don't really follow any recipes so if anyone wants to ask me how I did it, just leave a message and I can email you the procedures. You might be a bit frustrated though as I mentioned I don't follow recipes or exact measurements. </div><div><br></div><div>This was done with all ingredients freshly flown in from Spain. From the beans to the meats to the pimentón. </div><div><br></div><div>Cheers!!</div><div><br></div>Miguelhttp://www.blogger.com/profile/13632153273008289684noreply@blogger.com0tag:blogger.com,1999:blog-1148472584851554860.post-3131941262227355202011-12-28T02:11:00.001-08:002011-12-28T02:11:03.184-08:00La GirolleHad a quick lunch today at La Girolle, the new restaurant of Chef Ian Padilla located at the Fort near Burgos circle. The menu changes weekly, so whatever was featured here may not be in the menu anymore by next week. <br /><br />For starters, of course I had to order Beef Tartare. This was was very creamy texture more like mashed potatoes. Not sure if it was really meat to be like this. Taste was good very tangy although I would have wanted a bit more heat. I liked the bits of cucumber which gave it the crunchy texture. <br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=11/12/28/126.jpg'><img src='http://photo.blogpressapp.com/photos/11/12/28/s_126.jpg' border='0' width='226' height='281' style='margin:5px'></a></center><br /><br />For main, Sous vide pork belly. Not sure how long this was cooked but probably over 20 hours. Very tender pork with crackling crispy skin. This came with mashed potatoes a la Robuchon (very creamy and lots of butter). <br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=11/12/28/127.jpg'><img src='http://photo.blogpressapp.com/photos/11/12/28/s_127.jpg' border='0' width='220' height='281' style='margin:5px'></a></center><br /><br />Over all a good meal. Will have to go back to try other dishes since it changes weekly.<br /><br />The restaurant is quite small (but very cozy) so if you plan to go, you need to reserve in advance. <br /><br />- Posted using BlogPress from my iPhone<br />Miguelhttp://www.blogger.com/profile/13632153273008289684noreply@blogger.com1tag:blogger.com,1999:blog-1148472584851554860.post-43435567118317175162011-11-11T18:24:00.001-08:002011-11-11T18:24:35.036-08:00Antonios TagaytayHad lunch yesterday after a long time. I forgot how good the food is. <br />
<br />
The best Steak Tartare I've had (and I've had many) is this one. <br />
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The Duck Leg Confit, the best I've had in the Philippines. <br />
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<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeirTEF26fKFQ2nQjbLFUqU6pNCmT4PbM1tZpQyWHNyTwLal7jyGFrdbjUS220bqHjKco3rljuXuH-wK9GiUjnNfTdny_lQaL5FSdm72wGwfLR9inJVRplIXfEXdfBKfC2wLaVKEgLpMtm/s640/blogger-image--1288648834.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeirTEF26fKFQ2nQjbLFUqU6pNCmT4PbM1tZpQyWHNyTwLal7jyGFrdbjUS220bqHjKco3rljuXuH-wK9GiUjnNfTdny_lQaL5FSdm72wGwfLR9inJVRplIXfEXdfBKfC2wLaVKEgLpMtm/s640/blogger-image--1288648834.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-IiZX819zutiQdjLILT-j1Q2rKTn-oHcKr2S9FmS7m7SFIJ0cJ1qV7KgAaQz1bmeJNAhD9GC1wU4GYMyrYYcO75ZdjLGkP8Nl-l628M4LocmFIH4l9ME0lVUmz4LFjHkG6acTePdWtp2-/s640/blogger-image--610792480.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-IiZX819zutiQdjLILT-j1Q2rKTn-oHcKr2S9FmS7m7SFIJ0cJ1qV7KgAaQz1bmeJNAhD9GC1wU4GYMyrYYcO75ZdjLGkP8Nl-l628M4LocmFIH4l9ME0lVUmz4LFjHkG6acTePdWtp2-/s640/blogger-image--610792480.jpg" /></a></div>Miguelhttp://www.blogger.com/profile/13632153273008289684noreply@blogger.com4tag:blogger.com,1999:blog-1148472584851554860.post-6264059502707170922011-10-18T22:57:00.001-07:002011-10-18T23:08:58.001-07:00Dinner by Heston Blumenthal<br />
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I was lucky to have been able to reserve a table at this restaurant. It takes months to get one and you are at the mercy of the time they tell you and how many people can be with you (you book thru the open table website, so everything is automated)<br />
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For starters, we had 2 starters: Meat Fruit and Roast Scallops. The meat fruit was a tangerine covered chicken liver parfait. This was delicious. The tangy taste of tangerine was in perfect harmony with the liver. I could have had this all by myself. The scallops, perfectly cooked, had the cucumber ketchup which was quite unique. <br />
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For main course I had the black Foot Pork Chop, pointy cabbage and Robert sauce. It also has some sort of crunchy thing on top, pork cracklings maybe very tender and juicy chop. They must use a special kind of Blackfoot pig maybe similar to the pata negra of Spain, which gives it the deep rich flavour. <br />
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For dessert we shared a tipsy cake. Spit roasted Pineapple with a sponge cake drowned in liquor. This was interesting as the cake was very rich and the pineapple had the right acidity to it. <br />
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<center><a href="https://picasaweb.google.com/106494534658953227484/FoodAndWineOfTheWorld?authkey=Gv1sRgCI2Mqce12pr80gE#5665078403474485442"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0s53vPG6ZoEoNuSRilWl1S6L-qSEoCviSdBuHVPhH71Pw1QhqaHTL1bOZX-qmz4O24sN8mms62tHW74W2TPQn7dNLMik5-bbmGE8TQ-oIjgDG5YXsQO1uUz5ovVVzNnncXnpPzilwbaFT/s288/22.jpg" style="margin: 5px;" width="281" /></a></center><br />
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Overall a good experience ad service was excellent Don't expect the fancy dishes from the Fat Duck. This place is more a traditional/typical English food bistro. Over great value for money. It takes a whole to get a reservation but I believe it's worth it. <br />
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- Posted using BlogPress from my iPhoneMiguelhttp://www.blogger.com/profile/13632153273008289684noreply@blogger.com3tag:blogger.com,1999:blog-1148472584851554860.post-41371498426759792242011-10-17T17:10:00.001-07:002011-10-17T17:10:21.492-07:00Healthy EatingStill on a diet so all healthy eating for now like this dish I had in La Tienda last week. Lapu Lapu a la plancha with shrimp and green salad. After my diet I'll be back with a vengeance.....or not...<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkuoKIJYpTIF_0gW_yaBxG2mqGyKqRJaU9pONjLaJFghafXOuUkNR9s2474UZmxDPYTH7FMzAKyagM3AuwFr4soIkxbpEccFEPxIAC2U1NDx3nRNYQJoSHDSigcS2O3yl3yw4OLU8G5HQV/s640/blogger-image-1703208189.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkuoKIJYpTIF_0gW_yaBxG2mqGyKqRJaU9pONjLaJFghafXOuUkNR9s2474UZmxDPYTH7FMzAKyagM3AuwFr4soIkxbpEccFEPxIAC2U1NDx3nRNYQJoSHDSigcS2O3yl3yw4OLU8G5HQV/s640/blogger-image-1703208189.jpg" /></a></div>Miguelhttp://www.blogger.com/profile/13632153273008289684noreply@blogger.com0tag:blogger.com,1999:blog-1148472584851554860.post-49330557025751346322011-10-07T21:28:00.001-07:002011-10-07T21:28:19.984-07:00New blogI have a new blog!!!<br /><br />www.miguelvecin.wordpress.com<br /><br />I'll be using this new blog for shorter entries, on a daily basis, while this blog will be more for longer restaurant posts. <br /><br />Hope you enjoy my new blog and hope it makes you hungry!<br /><br /><br />- Posted using BlogPress from my iPhone<br />Miguelhttp://www.blogger.com/profile/13632153273008289684noreply@blogger.com0tag:blogger.com,1999:blog-1148472584851554860.post-59253860550996041942011-08-29T03:51:00.001-07:002011-08-29T04:17:59.231-07:00Birthday Lunch at Champetre part 2More of my birthday celebrations...as many people know I'm a creature of habit and once I like something, I can get quite obsessive (specially with food). So for another birthday lunch, I decided on Champetre again, to have more of the Algerian Couscous. I figured this was more a dish for lunch rather tan dinner (since its quite heavy) so off we went again. This time, no more Domaine Tempier Bandol, so I passed by Terry's for some Otoñal Rosado to pair with the Escargot and Couscous. Oh..this time also much better pictures, since I brought my Panasonic GF1.
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<br />For starters, Escargot, mixed cheese and deli platter and Marc's Terrine. Needless to say, everything was up to par (even if Marc was not there, Chef Andreas was in the kitchen) so I was not worried.
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<br />For main, of course I had to have again the Algerian Couscous. This is such a great dish...it has Lamb Chops, Merguez Sausage, Couscous and a stew, made of Broth, Chick Peas, more Lamb, Chicken, Beef, etc.. oh and to for some heat, Harissa sauce. This goes perfectly well with a refreshing Rosé wine to help cut the heat from the Harissa.
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<br />We also had other dishes, all of them perfect in execution: Black Angus Steak(2 orders), Veal Cheeks and Scallops. The steak and the veal cheeks were excellent (was not able to try the Scallops).
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<br />One of the waiters apparently heard us toasting (for my birthday) and right after our main course, brought out a small dessert with a candle. I did not even tell them it was my birthday (since its been a week) but well that's what you get when you go to a place that has great service.
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<br /><p>It was a nice lunch with my siblings and my Dad (my wife who is in China could not make it) and without our kids for once, so we had lots of time to chat and not worry about them running around the place. I had a great time. Cheers!
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<br />Miguelhttp://www.blogger.com/profile/13632153273008289684noreply@blogger.com4tag:blogger.com,1999:blog-1148472584851554860.post-56491507886698425972011-08-27T00:11:00.001-07:002011-08-27T00:11:21.390-07:00Birthday dinner at ChampetreI decided not to have a big party for my 40th birthday this year. Instead, I choose to just have several smaller celebrations. This one was an intimate dinner with my wife. I had a great time and food was excellent. Below, a photo of the wine I had brought for the night. I have to thank Noel for letting me drink one of his bottles of Domaine Bandol Rose. This was just perfect for the food I had. I was really craving for this. <br /><br /><br /><center><a href='https://picasaweb.google.com/106494534658953227484/FoodAndWineOfTheWorld?authkey=Gv1sRgCI2Mqce12pr80gE#5645429719399617362'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhneawH1lswDOw4PmS-Vua8XzUH3MRuCiJNvsa1KEOFupoIPSKYjRUak1yy6cQfkOA_-Bt3VG0Xtw5NlIJq_vDpU-BCF3j_beOTWHdTJtb2MLSJbHMz2XoIF-9xe50feRoiHv9gdH_yNXqs/s288/1.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />For starters, Salmon salad with cheese. The salmon was very fresh and great combination of the cheese, Salmon and arugula. <br /><br /><br /><center><a href='https://picasaweb.google.com/106494534658953227484/FoodAndWineOfTheWorld?authkey=Gv1sRgCI2Mqce12pr80gE#5645429750511160594'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0KQFYX36OGM7TuSuvhq617neVSrQ8qureyM8jXt5lMF97a5TMfLiJqc85IvEpvLjqp2HDGaXd0eJjGIHku5kP2Mst0qsKd7nOJe30ljX8htAf76525OI-GheyvtFishXYWWoJ4BL6IgPS/s288/4.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br /><br />Next, Escargot Bourguignone. I love this, specially if paired with a Domaine Tempier Bandol Rose. This is a classic pairing and the wine, probably the best Rose wine in the world in my opinion. <br /><br /><br /><center><a href='https://picasaweb.google.com/106494534658953227484/FoodAndWineOfTheWorld?authkey=Gv1sRgCI2Mqce12pr80gE#5645429810103605042'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg510ui2c7eIISgdh8mCMbGJXIZWolGaETR4c9T32YqToLA5b2L-tbRWIdl_BvoKdtXv7r1MFkk_N0z13YhrANQtAnC8h1MTEu1fwxemhEU2vsFok4DXoeZkaOAD0N-XBT-AJqLi1ND0QMR/s288/5.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />For the main course, we had Marc's Algerian Couscous (good for 2). I've been looking forward to having this for quite some time now. With the Rose wine, it's a magical pairing. The dish is basically 2 plates. First the Couscous with lamb and merguez sausages..<br /><br /><br /><center><a href='https://picasaweb.google.com/106494534658953227484/FoodAndWineOfTheWorld?authkey=Gv1sRgCI2Mqce12pr80gE#5645429853262821058'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyyYa-rosimYKni9DZO5MsIvvtmcEdBVcAjPkuUkRv2-5JseR7RHdXx9mvzrNcpaxPsi39_MZHSF738i3db0M75NKpbYxhVa3r3usAVtP2Wqr7aMQDpUlA8IHssSWSjmErlO17ugfpSP-i/s288/6.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />Then a stew with chick peas, beef, chicken, and many other goodies. Another important factor is the Harissa, a spicy chilli paste. <br /><br /><br /><center><a href='https://picasaweb.google.com/106494534658953227484/FoodAndWineOfTheWorld?authkey=Gv1sRgCI2Mqce12pr80gE#5645429911713319762'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje9rlzPvvIh77SIAuxkYaH_nMF4OTnyMFwuWK24hvDjLEPH1BMZq1HA4ziURB6Z2oAfrVeCD_UFTvP12JQFe08SSt2bgOldumHCiXaBDsSbp_hR5d3RTf_qsmgopTQyea6UhJHRumT7jNT/s288/7.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br /><br />One of my favourite dishes in Champetre. Chef Marc really does this well. It a perfect dish for a typical Sunday lunch, served with Rose wine. Delicious. <br /><br />I had a great time. Thank you to my wonderful wife!!<br /><br />More birthday celebrations to come!<br /><br />- Posted using BlogPress from my iPhone<br />Miguelhttp://www.blogger.com/profile/13632153273008289684noreply@blogger.com2tag:blogger.com,1999:blog-1148472584851554860.post-85610855392104255122011-08-14T09:34:00.001-07:002011-08-14T09:34:32.392-07:00Latteria San Marco, MilanThis is probably one of my favourite restaurants in Milan. Small neighbourhood restaurant. Literally sits just around 25 people max. You have to come early if not you will have to wait a while. <br /><br />Started with some Culatello di Zibello and some ravioli stuffed with mozzarella and a butter sauce. Delicious!<br /><br /><br /><center><a href='https://picasaweb.google.com/106494534658953227484/FoodAndWineOfTheWorld?authkey=Gv1sRgCI2Mqce12pr80gE#5640750835997124962'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCO-bgKBK6iB-pgluTicU-5c0lhNcAHhrh_ptXCMyt2hK3EQJ1W5fcvtSzIpqQT7nkh29SlUcE48NblfjDypERJ3uhwnOwDN9n_kSeWxzDG8qEMBC2QzuKEHJW2uOFtByc1wT9IC6Acw_M/s288/0.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br /><br /><center><a href='https://picasaweb.google.com/106494534658953227484/FoodAndWineOfTheWorld?authkey=Gv1sRgCI2Mqce12pr80gE#5640750861491656818'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Un609VzV3zZV61RILSXFUHhyphenhyphen7GFdU7kEK_NY0YRRZ1D-lU8nTO1HtjhqeNCBRX43B4AGl0qdLA2FNVehNE7q4HkFosLOvpDkPggOeDicrZGTabH8zmmnmdP46SpOXZgbwwbzL4HWHJid/s288/1.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br /><br />For main, we had risso venere with julienne vegetables. This is some kind of black long grain wild rice served with vegetables and a little truffle oil. So simple yet so good.. And seemed to be healthy. <br /><br />My dish: Egg, Butter, Bottarga in a silver pan (Uova al burro con Bottarga de Muggine in argento)<br /><br /><br /><center><a href='https://picasaweb.google.com/106494534658953227484/FoodAndWineOfTheWorld?authkey=Gv1sRgCI2Mqce12pr80gE#5640750931725426674'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdjOBGpRWIvgTaWFmw_tMezyDz2a0512IosBfXVrRt6dxTb904bG-KLvxFh_Xu8y2O1Pdnvub0RcswaezNDn_U3nYTVUu6g3ErqpuF59fAIxZZe423C7F02Z-imNbT9g4JqztZ_sgNHWkg/s288/4.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br /><br />Look at that beauty! Such a simple no nonsense dish. 3 ingredients a voila! I could have easily had one more of this. <br /><br />Definitely San Marco is a place I will always return, in fact I wanted to return the next day but unfortunately, that was their last day since they were going on summer vacation. <br /><br />I'll be back there soon.<br /><br />- Posted using BlogPress from my iPhone<br />Miguelhttp://www.blogger.com/profile/13632153273008289684noreply@blogger.com0tag:blogger.com,1999:blog-1148472584851554860.post-50611964444858742812011-08-14T01:48:00.001-07:002011-08-14T01:48:43.731-07:00Asador Donostiarra, Madrid<br /><br /><center><a href='https://picasaweb.google.com/106494534658953227484/FoodAndWineOfTheWorld?authkey=Gv1sRgCI2Mqce12pr80gE#5640630487206166146'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_tIV1lJLtAyh4aQ-E_fcSUvuz_7M8RBwnJA_phZQMHccknY6NXrmyGZegYf6IrIp_wukkD_Al5SKkirzmL_8U3h7lPkCb4Q9KBRJiqxSIiDN-rM6o1XknsVEBC-UJ4ua22xCN1mLgrsSq/s288/8.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />I've been wanting to eat at this restaurant for quite some time now. I jut never found the right time. It's one of those classic restaurants in Madrid that ha e been there for ages. Apparently t us also the favourite hang out of Real Madrid players and many celebrities. <br /><br />For starters, I had some sherry with some chorizo and olives which is a standard starter for Asadores. We also had a platter of Jamon Iberico. We just had this to start, since we knew the Chuleton was coming next and it was going to be huge. We had this with the wine I chose also for the steak, a 2007 Muga Reservation from Rioja. <br /><br /><center><a href='https://picasaweb.google.com/106494534658953227484/FoodAndWineOfTheWorld?authkey=Gv1sRgCI2Mqce12pr80gE#5640630554086360866'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBd_pEYRpL8ndVbhd66APhljPrBmWUUgBpu3sjyvK2Lsg0qedAa_FD2iA4HHTrCR2X2Ci20A2PFiFG8qi6XT72Q5GsExt1HP2yCUor2yul20QWFig3HN_nvDN4tjC8ZxvDSSC42uI8qOMm/s288/0.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br /><br /><br /><center><a href='https://picasaweb.google.com/106494534658953227484/FoodAndWineOfTheWorld?authkey=Gv1sRgCI2Mqce12pr80gE#5640630589768371762'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5fPmUR8P4KwnckjdOvFB9Po8f6bRLdCtksnhUExIy_cuPaaDtxSM5sZkIWP0fNXYW-ESFnuu6nBtNY7e9XqNCXfMl47Uhx3MpancbnvfZACd9O6kbe9M5j7o8r-RYOyZzXzP6brC6yqtz/s288/1.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br /><br />Then came the main attraction: 1 Kilo of dry aged beef which they call 'Chuleton'. Normally around 2 inches thick or even more, this is slightly seared, sliced them served. A hot plate is provided to cook it more of you like. I just put it in the hot plate for around 10 seconds to warm it up. The Steak is still rare which is how I like it. Here some pictures of the Chuleton:<br /><br /><br /><center><a href='https://picasaweb.google.com/106494534658953227484/FoodAndWineOfTheWorld?authkey=Gv1sRgCI2Mqce12pr80gE#5640630618249100162'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj44W_U6C_DzWB-UTNPffWN72bFQJtgG7_Z-kKC4tDjH-yNCy2-nOYgHDsaXzrNYevr8cJ7SJuiqABD4u7Ggjo5IZgIgVSr0i_i_HaoC6197cmy5V93PlOLRhJ9VLCbF-9pwYlMJUWffg64/s288/5.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br /><br /><center><a href='https://picasaweb.google.com/106494534658953227484/FoodAndWineOfTheWorld?authkey=Gv1sRgCI2Mqce12pr80gE#5640630713255814082'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOikQliRHCJKuuOvvU0YlFsfjvr-6XG1SKT0uboYGc6lBATVeBjdY7wXoC9HfWs9mH7nXXBSOpuMRl1DcbrCy206vLKJ2POKvlQfQTXHyh_4J1Zp0GehIo66OGFeU9kM8ZM6lTCA_Q9VuI/s288/4.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br /><br /><center><a href='https://picasaweb.google.com/106494534658953227484/FoodAndWineOfTheWorld?authkey=Gv1sRgCI2Mqce12pr80gE#5640630814933583682'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrLJ2n17wdkTw5P5YdPMf2uhW71rxdDutz_q2ioVaF22JgrjhHpIe3Do6NUqK9XMzK0jRSOUkfB9VR1bfOrJyGoJxsOL5uT-_AGSAjNa9E3j48L_lUPtXfW94P5Hvx7lfYrgVYKG_-dS9n/s288/6.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />The meat was one of the better ones I've tried lately. The dry ageing really gives it more flavour and taste, buttery and nutty. Served rare and with good wine, this is one of the finer things in life. <br /><br />We managed to finish the steak and had no more room for anything else. We did have room though for some 'chupitos' of Pacharan and Licor de Hierbas. This is a typical digestif served in many Spanish restaurants. <br /><br /><br /><center><a href='https://picasaweb.google.com/106494534658953227484/FoodAndWineOfTheWorld?authkey=Gv1sRgCI2Mqce12pr80gE#5640630892998299810'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfNk9n4M_4aGneQGgLpm6AnF2yIs5s0ShoexgbUx0AHfBJ4Cg5qw4gTvYkDVs9nmcunJT2B995recu0uoMVEFw1hGfUPhR0DPYg0ctyzaLUC69RuEUEQgtSuwPS6w_h3sZietK79BjnLpg/s288/7.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />This is one of the better restaurants I've been to in Madrid. Very highly recommended. <br /><br />Hasta la Proxima!<br /><br />- Posted using BlogPress from my iPhone<br />Miguelhttp://www.blogger.com/profile/13632153273008289684noreply@blogger.com0tag:blogger.com,1999:blog-1148472584851554860.post-39504967964466439802011-08-07T02:47:00.001-07:002011-08-07T02:47:56.188-07:00Frankfurt, GermanyI was in Frankfurt for a couple of days for business. Did not have much time to go around, but was able to try a few typical dishes and sone local beers...<br /><br />For lunch, Herring. I think this is more a Dutch speciality but this one was excellent. Very buttery texture. <br /><br /><br /><center><a href='https://picasaweb.google.com/106494534658953227484/FoodAndWineOfTheWorld?authkey=Gv1sRgCI2Mqce12pr80gE#5638048515796084882'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBZKhbsAsdj8j6zQ0GAOEdl5gaaEd4IYabdwCir5lFehMosnk-XxLO_D18fv2dEe2aQ0EPfNyXGrnI-13Kn8q3EJCgZp9_ycHuYNl4_ICtuHz_fHX6y_SPqYuCYjNuOLFmHRhuqcsb-ebm/s288/0.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />Typical platter: sausage, sauerkraut, meat loaf, haxe (pork knuckles), etc... With lots of Kartoffen (potatoes)<br /><br /><br /><center><a href='https://picasaweb.google.com/106494534658953227484/FoodAndWineOfTheWorld?authkey=Gv1sRgCI2Mqce12pr80gE#5638048524047486914'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeT8y6RoMO2d8BtgtboNGMT7m8zRr68jeibsnGjGI7GqDq3UxMLTbLIvDt5k4WPYl0xtghk15HX5K568VwABC3DelR1_Lp0XAKEe7F6L8S899JF4RN1ViqKNRPNvUL_nN4CyEg_4b7oEkj/s288/1.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />All this washed down with a couple of glasses of applewein (German cider)<br /><br />Some curiosities, a german mobile bratwurst vendor:<br /><br /><br /><center><a href='https://picasaweb.google.com/106494534658953227484/FoodAndWineOfTheWorld?authkey=Gv1sRgCI2Mqce12pr80gE#5638048532150933202'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0-nBIBGUlMfB5HIs1r2deoz1yZJ8-3h0B7gbttT_5c1-YtrrHTH6V_S9Y-rIYiqbgHa4Xkq4lipAnAjgXXOWezEGK6jjGvF7YQ2TOmMPmkTdLQxYiqkI3el098571M3Fo5CIgLzp4CxTX/s288/2.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />Many stalls selling chips and pretzels(very popular around here) and for some reason, popcorn too is quite popular. <br /><br /><br /><center><a href='https://picasaweb.google.com/106494534658953227484/FoodAndWineOfTheWorld?authkey=Gv1sRgCI2Mqce12pr80gE#5638048541640767746'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_VNI0BDHz5iK82JRgVktAukeGrt0sQznwk8yvHpXvy8New5t6LACryLuXd5UL35cPvQBP9zLzJuznA871GIxSBBXRIQB5Cw1y3UYiJe0d6eiS7wKzRKIFyhYbegkMehW4cFI_G1pgn1NP/s288/6.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br /><br /><center><a href='https://picasaweb.google.com/106494534658953227484/FoodAndWineOfTheWorld?authkey=Gv1sRgCI2Mqce12pr80gE#5638048550502972882'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOS76FbNsSXTRBGwjKW1yveG_iNOktL6j8hVic2tCNjUvE-ufIp5yjMUu09DuKdSO5Xc0ulHNj-0H7vI0R0jHrrfjhYdG1sCHBe1oDobKtTawhSVoKHpBjMVS6Lkvcvv9RCZBjlrqSb_2b/s288/4.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />Hefeweizen beer...had a few of these ...<br /><br /><br /><center><a href='https://picasaweb.google.com/106494534658953227484/FoodAndWineOfTheWorld?authkey=Gv1sRgCI2Mqce12pr80gE#5638048560235095090'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS_jOUqgszfrmw3_WEYsEEspGS0_SE7De2c8vaIfYKEP2DdhowFWrsa_3uukhL7Lh2kf6HG2Cj4DawHTpyIe_40pVIdMteHtTYdt784SoNJG2MgRJS6c16PJqGADdkaY_UaWLUcA3cjL2U/s288/5.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />That's all the time I had here. Til my next trip...Auf wiedersehen!! Prost!<br /><br />- Posted using BlogPress from my iPhone<br />Miguelhttp://www.blogger.com/profile/13632153273008289684noreply@blogger.com2tag:blogger.com,1999:blog-1148472584851554860.post-23225100276074583362011-08-04T06:30:00.001-07:002011-08-04T06:30:28.128-07:00Spontini Pizza in MilanMy favourite pizzeria in Milan. This one though is thick pizza, topped with a ton of Mozzarella. This is the only thing they serve in this place. <br /><br /><br /><br /><center><a href='https://picasaweb.google.com/106494534658953227484/FoodAndWineOfTheWorld?authkey=Gv1sRgCI2Mqce12pr80gE#5636990738838354274'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqtGyvuJ4FYhrT4qmYBp5gKyYjdvLbWpaF0uTLeXEl46nwt1_p_x20EZRmbBpS3kAdFepSbAZukYvA3rtHBTkVpLSy5DsIcaEpl-wWcqTerj_d_KlAWF_OzaRYMVkXSB0UMUS7sY6uFo-M/s288/0.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br /><p align='center'><object type="application/x-shockwave-flash" data="http://www.youtube.com/v/t4CgXFBQhII" width="400" height="300"><param name="movie" value="http://www.youtube.com/v/t4CgXFBQhII" /><param name="quality" value="high" /><param name="allowFullScreen" value="true" /><!-- Fallback content --><a href="http://www.youtube.com/watch?v=t4CgXFBQhII"><img src="http://img.youtube.com/vi/t4CgXFBQhII/0.jpg" width="400" height="300" />YouTube Video</a></object></p>- Posted using BlogPress from my iPhone<br />Miguelhttp://www.blogger.com/profile/13632153273008289684noreply@blogger.com0tag:blogger.com,1999:blog-1148472584851554860.post-19373459214345930492011-08-04T04:33:00.001-07:002011-08-04T05:05:29.565-07:00Salumeria Roscioli, RomeLunch today was at Salumeria Roscioli in Rome. This was recommended to me by blogger KatieParla, who knows where all the good food in Rome is. I suggest you check out her blog if you will be travelling by that area.<br /><br />It's not the first time though I try try this place. I was there a few months ago, but unfortunately did not try their Carbonara. What a huge mistake!! As some of you may know, I'm obsessed with carbonara. Making my own, trying it all over, I've even made my own Guanciale (there will be a separate post on this) and soon I'll probably make my own pasta.<br /><br />Hands down for me at least, the carbonara in Roscioli is the BEST I've had. Before we get into the pasta, some pics of the other food we had...<br /><br />First photo, some cheese, olives and sun dried cherry tomatoes. I must say the tomatoes are delicious. I think they make them in house. We also had a plate of mixed salumi: Parma ham, Mortadella with truffle, salami and others. All were delicious. I had this with a glass of their house red, which was a Chianti.<br /><br /><a href="http://farm7.static.flickr.com/6137/6007919649_f92855bd49.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 374px; DISPLAY: block; HEIGHT: 500px; CURSOR: hand" border="0" alt="" src="http://farm7.static.flickr.com/6137/6007919649_f92855bd49.jpg" /></a><br />Now for the main attraction, the Carbonara. The menu says Spaghetti Carbonara, Guanciale, Pecorino and Paolo Parisi organic eggs. These eggs come from goats milk fed hens from Livorno. They're quite famous in Italy and I think that's what males this dish.<br /><br />Anyway I order it and it comes after 5-10 minutes:<br /><br /><a href="http://farm7.static.flickr.com/6003/6008462730_602e1d7e9a.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 374px; DISPLAY: block; HEIGHT: 500px; CURSOR: hand" border="0" alt="" src="http://farm7.static.flickr.com/6003/6008462730_602e1d7e9a.jpg" /></a><br />Hands down the best Carbonara I've tried. It's hard to explain, since many may think that Carbonara is such a simple dish, but this was perfection. The pasta was coated with egg yolk probably mixed with some cheese (since it was quite thick) and small cubes of crunchy Guanciale (as on really crunchy, but still soft and tasty). The Gianciale really adds the another dimension to this dish. I know this could also be do be done with pancetta, but it does not have that deep, earthy strong flavour that Guanciale has. The Pecorino Cheese, sharp and saltier than Reggiano is also a winner.<br /><br />This is another shot of the Carbonara half way through:<br /><br /><a href="http://farm7.static.flickr.com/6144/6007916887_4f9fa1f2f5.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 374px; DISPLAY: block; HEIGHT: 500px; CURSOR: hand" border="0" alt="" src="http://farm7.static.flickr.com/6144/6007916887_4f9fa1f2f5.jpg" /></a><br /><br />Look at that creamy golden yolk!! Needless to say I wiped out the whole plate, egg yolk included. So far this is the best I've had, but I'll continue my quest on finding better ones if they exist around here.<br /><br />Ciao! More posts from Italy coming soon.<br /><br />- Posted using BlogPress from my iPhoneMiguelhttp://www.blogger.com/profile/13632153273008289684noreply@blogger.com2tag:blogger.com,1999:blog-1148472584851554860.post-71246128733848523442011-07-05T06:32:00.001-07:002011-07-05T06:32:27.591-07:00Home made BaconI've been quite obsessed lately with bacon. A few weeks ago, I did my first batch of home made Guanciale (still no results since this has to be cured 45 days). Since the Guanciale takes so long, I decided to try making regular bacon (thank you to my friend Charlie for the tips). <br /><br />I'm not going to go step by step on how I made it since this is not really that type of blog, so I'll just go over generally on what I did. <br /><br />For starters, I got a good piece of pork from Santis. Basically I mixed salt, peppercorns, rosemary and garlic and massaged that piece of pork for about 30 minutes. I put the it in a zip lock bag and kept it in my refrigerator for 3 days. After 3 days, the bag was full of liquid (from the pork) so I discarded the liquid. This is how it looked after 3 days:<br /><br /><br /><center><a href='http://www.flickr.com/photos/98103096@N00/5905072134/'><img src='http://farm7.static.flickr.com/6057/5905072134_36ed3a05ed_b.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br /><br /><center><a href='http://www.flickr.com/photos/98103096@N00/5904513727/'><img src='http://farm7.static.flickr.com/6015/5904513727_907bfa385a_b.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />I then added maple syrup (real maple syrup) not the flavored syrup they sell in the groceries. I kept the meat one more day in the zip lock bag. <br /><br />The next day I removed it from the bag and let it rest on a elevated plate to let all the excess water drip out and kept it for 2 more days like this. <br /><br /><br /><br /><center><a href='http://www.flickr.com/photos/98103096@N00/5905075466/'><img src='http://farm7.static.flickr.com/6034/5905075466_bcc42c47aa_b.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />After 2 days, it was time to rinse the rub out. I rinsed the pork really well for about 15 minutes under running water. Then I let it dry for an hour or so. <br /><br /><br /><center><a href='http://www.flickr.com/photos/98103096@N00/5905077100/'><img src='http://farm6.static.flickr.com/5238/5905077100_5247daef91_b.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br /><br /><center><a href='http://www.flickr.com/photos/98103096@N00/5905079090/'><img src='http://farm7.static.flickr.com/6020/5905079090_896443ee52_b.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br /><br />The pork after days of curing had a much firmer consistency and a much darker color almost like a Jamon Serrano. The next step was to smoke it but I did not have the proper equipment so I decided to turbo it for about 30 minutes a la baño Maria. <br /><br /><br /><center><a href='http://www.flickr.com/photos/98103096@N00/5904520675/'><img src='http://farm7.static.flickr.com/6006/5904520675_4351c0abec_b.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />What I did was pour a whole bottle of English Stout beer, put the turbo on high until the beer started boiling then set the turbo to the minimum temperature and added the pork. The pork was in for around 40 minutes (until internal temperature was 150 degrees)<br /><br />Once done, I let the pork rest for 2 hours, wrapped it and left in the refrigerator overnight. <br /><br /><br /><center><a href='http://www.flickr.com/photos/98103096@N00/5904522375/'><img src='http://farm6.static.flickr.com/5160/5904522375_bb3353c583_b.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />The next day, it was time to slice this baby. It was quite easy since it was very firm and easy to cut. this is the result after slicing:<br /><br /><br /><center><a href='http://www.flickr.com/photos/98103096@N00/5904523999/'><img src='http://farm7.static.flickr.com/6017/5904523999_4a209d88b0_b.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />And last, the final test was to cook this, after almost one week, I really was dying to try it. <br /><br /><br /><center><a href='http://www.flickr.com/photos/98103096@N00/5904525649/'><img src='http://farm7.static.flickr.com/6046/5904525649_9fffa16d7a_b.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />And the final result:<br /><br /><br /><center><a href='http://www.flickr.com/photos/98103096@N00/5905086912/'><img src='http://farm6.static.flickr.com/5040/5905086912_8f6c414c08_b.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />How did it taste? Well it was a bit salty since I think I put too much salt in my rub, but honestly this is much better than any commercial bacon around and the bonus is there are no preservatives, additives, etc...<br /><br />The Stout beer gave the bacon a hint of smoky, creamy, coffee taste and without having to smoke it. It was also a bit salty but at the end both flavors complemented each other very well. <br /><br />The kids and I had it for Saturday breakfast and we all loved it. I will definitely try and experiment with other recipes soon. Will post them here once I have results. <br /><br />Next though is the Guanciale. It's been curing for almost 25 days already in the chiller. I'm excited about this one. Will keep you all posted. <br />Miguelhttp://www.blogger.com/profile/13632153273008289684noreply@blogger.com7tag:blogger.com,1999:blog-1148472584851554860.post-76227315897348779812011-06-25T18:53:00.001-07:002011-06-25T18:53:46.986-07:00Russian River @ The Tasting Room<br /><br /><center><a href='http://www.flickr.com/photos/98103096@N00/5871506084/'><img src='http://farm6.static.flickr.com/5022/5871506084_b01ebd96cc_b.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />We were lucky to be part of a small group of beer lovers to try some Russian River brews. Considered to be one of the best beers in the world, they are very hard to find. Thanks to Jim for bring this in for us to try them out. <br /><br />We started out with a Rogue Juniper Pale Ale, quite light but we want to condition our palate for the RR beers. <br /><br /><center><a href='http://www.flickr.com/photos/98103096@N00/5870950821/'><img src='http://farm6.static.flickr.com/5261/5870950821_ec7bf4ee6d_b.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />As the rest arrived, Jim started pouring the first one, with millimetrical precision. We only had 3 bottles of each and we were 9 so the pouring was serious stuff. (look how serious Jim looks as he opens the first batch )<br /><br /><br /><br /><center><a href='http://www.flickr.com/photos/98103096@N00/5870952247/'><img src='http://farm6.static.flickr.com/5304/5870952247_535779c09a_b.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />The first one we tried was the Temptation. A wild ale aged in Chardonnay barrels. This was very fruity, acidic but quite refreshing. It was more like a bubbly wine to me. The third bottle was one year aged, which made the wine less acidic and easier to drink. <br /><br /><br /><center><a href='http://www.flickr.com/photos/98103096@N00/5871511880/'><img src='http://farm6.static.flickr.com/5066/5871511880_68dc9f6a8c_b.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />Next was Consecration, another Ale but this was aged in Oak Barrels with Currants. Much darker in color, this w as also quite acidic, with hints of sweetness coming from the currants. This to me tasted more like a Lambic. Not really my type, but this was an educational tasting. <br /><br /><br /><center><a href='http://www.flickr.com/photos/98103096@N00/5870956239/'><img src='http://farm6.static.flickr.com/5024/5870956239_a03301b907_b.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />Last of the RR beers was Pliny the Elder. This is a double IPA and considered to be one of the best in the world. This is really my type of beer: tons of hops, very fresh (this was bottled less than 2 months ago) and lots of mango, peach and many other fruits. This is beat taken fresh so if you have any of this, drink up right away. <br /><br /><br /><center><a href='http://www.flickr.com/photos/98103096@N00/5871514922/'><img src='http://farm6.static.flickr.com/5320/5871514922_b31d4bf5d4_b.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />After the RR tasting, Jim opened one last bottle, a sort of a pre release: Ballast Point Sea Monster Imperial Stout. I loved this stout, lots of chocolate and coffee notes, not as powerful and full bodied though as other stouts I've tried. Thanks Jim I will definitely stock up on this. <br /><br /><br /><br /><center><a href='http://www.flickr.com/photos/98103096@N00/5870959637/'><img src='http://farm6.static.flickr.com/5154/5870959637_8cfc39f39c_b.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />Many other beers were then opened. I left quite early so I was only able to catch the first 2, one of which I had already tried. <br /><br /><br /><br /><center><a href='http://www.flickr.com/photos/98103096@N00/5870961105/'><img src='http://farm6.static.flickr.com/5272/5870961105_01f3c928a4_b.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />This was a great tasting. Thanks Jim for bringing the RR beers in and for the rest of the stuff. <br /><br />Til the next one!!<br />Miguelhttp://www.blogger.com/profile/13632153273008289684noreply@blogger.com2tag:blogger.com,1999:blog-1148472584851554860.post-65177693220055644772011-06-03T22:56:00.001-07:002011-06-03T22:56:35.712-07:00And the pasta obsession continues...After obsessing about authentic Carbonara, having brought back authentic Guanciale and Pecorino, my obsession with traditional simple pasta continues. A few days ago I decided to try to make my own Guanciale at home (in 45 days I will let you know how it came out). <br /><br />Today was the turn for another simple traditional Roman style pasta: Pasta alla Gricia. It's a basic Carbonara (without the egg) with pasta water used to make a semi thick sauce that holds the whole dish together. <br /><br />The Guanciale:<br /><br /><br /><center><a href='http://www.flickr.com/photos/98103096@N00/5795854146/'><img src='http://farm3.static.flickr.com/2510/5795854146_6e51a98e6a_b.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />The pasta:<br /><br /><br /><center><a href='http://www.flickr.com/photos/98103096@N00/5795855288/'><img src='http://farm3.static.flickr.com/2778/5795855288_9ae4088a18_b.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />The Guanciale in the pan. You font want to overcook this or make it crispy, just very low heat until it's brown, fat has rendered and us transparent. <br /><br /><br /><center><a href='http://www.flickr.com/photos/98103096@N00/5795856572/'><img src='http://farm3.static.flickr.com/2147/5795856572_81aaa2444b_b.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />When it's halfway cooked, add a couple of tablespoons of pasta water. Keep on adding while you ate cooking the pasta to maintain the pork moist and a little saucy. <br /><br />As soon as the pasta is 'al dente', save some pasta water, drain the pasta and dump the pasta in the pan with the Guanciale. Kepp moving the pan.. You have to hear that popping sound then add more pasta water. The pasta water is the key ingredient for this dish. The combination of the starch, water, oil and fat will render a nice, creamy super tasty coating to the pasta. <br /><br /><br /><center><a href='http://www.flickr.com/photos/98103096@N00/5795298525/'><img src='http://farm6.static.flickr.com/5148/5795298525_af359d4fc3_b.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br /><br /><center><a href='http://www.flickr.com/photos/98103096@N00/5795859068/'><img src='http://farm3.static.flickr.com/2076/5795859068_2e50f95b6b_b.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />Give it a couple of minutes, put the pasta in the plate. Sprinkle with some pecorino cheese (don't get tempted to put too much) as it would definitely overpower the dish. Add some pepper and salt to taste. <br /><br />The finished product. Had it with a Stone Pale Ale. The beet was a good match with the pasta. <br /><br /><br /><center><a href='http://www.flickr.com/photos/98103096@N00/5795860324/'><img src='http://farm6.static.flickr.com/5271/5795860324_05416d49c8_b.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />For me, this is what Italian cooking is all about. Simplicity and top notch ingredients. <br /><br />Ciao!!<br />Miguelhttp://www.blogger.com/profile/13632153273008289684noreply@blogger.com4tag:blogger.com,1999:blog-1148472584851554860.post-69636958870287364062011-06-02T09:51:00.001-07:002011-06-02T09:51:25.779-07:00Gustavus Steak HouseLunch this week was at Gustavus in Makati. I've heard about this place before, but never had the chance to go. Noel then invited us and since he had eaten there 4 times in the span of one month, I figured this had to be a great place. <br /><br />It's quite a small but very cozy restaurant and with a very friendly Manager/Partner, Mike Gayoso. We started off with a couple of platters of fresh oysters. With that I brought a bottle of GBEX's Rogue Double Dead Guy Ale. The beer was quite strong for the oysters but I still enjoyed it. The Oysters were great, very fresh. Although it comes with 3 different sauces, I just had my plain with a dash of Tabasco. <br /><br /><br /><center><a href='http://www.flickr.com/photos/98103096@N00/5790834986/'><img src='http://farm4.static.flickr.com/3168/5790834986_5ce9c05ee9_b.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br /><br /><br /><center><a href='http://www.flickr.com/photos/98103096@N00/5790836948/'><img src='http://farm4.static.flickr.com/3539/5790836948_ccfb23df74_b.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />As the others arrived, we proceeded to order the mains. While waiting though, we still had some Oysters with my favorite Italian white wine, Bruno Giacosa Roero Arneis. We also ordered their special burger, which we all shared as an appetizer(no picture though..).<br /><br />For main I had The Gustavus Cut Ribeye, rare. The steak was perfectly cooked, and rare as I had ordered. As per Noel this is one of the best things this place has. They are quite consistent in serving the meat the way you order it, wether rare or medium rare. <br /><br /><br /><center><a href='http://www.flickr.com/photos/98103096@N00/5790282647/'><img src='http://farm3.static.flickr.com/2060/5790282647_7a9735fa6f_b.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br /><br /><br /><center><a href='http://www.flickr.com/photos/98103096@N00/5790842514/'><img src='http://farm4.static.flickr.com/3040/5790842514_e277ab7b28_b.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />For sides, I had gnocchi. This was delicious. Slightly crusty on the outside but buttery soft inside. <br /><br /><br /><center><a href='http://www.flickr.com/photos/98103096@N00/5790845166/'><img src='http://farm6.static.flickr.com/5028/5790845166_138fa9e2cb_b.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />For wine, we had 2 bottles of red. A 1981 Viña Bosconia which Noel brought back from his last trip to HK, and a 94 Montelena from Rene. The Napa held up really well with the steak, and I enjoyed the Rioja with the gnocchi. <br /><br /><br /><center><a href='http://www.flickr.com/photos/98103096@N00/5790847528/'><img src='http://farm3.static.flickr.com/2481/5790847528_ae192027f5_b.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br /><br /><center><a href='http://www.flickr.com/photos/98103096@N00/5790849826/'><img src='http://farm6.static.flickr.com/5305/5790849826_134c0aaa36_b.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />Dessert was sinful and deadly. Chocnut Ice cream with bits of brownies and topped with Chocnut. I said I did not want any dessert but I simply could not resist this one. <br /><br /><br /><center><a href='http://www.flickr.com/photos/98103096@N00/5790295409/'><img src='http://farm4.static.flickr.com/3545/5790295409_a4155388da_b.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />After lunch, a quick stop at the tasting room to wash down all the food we had. I had a Stone IPA. Perfect way to end the afternoon. <br /><br /><br /><center><a href='http://www.flickr.com/photos/98103096@N00/5790854686/'><img src='http://farm6.static.flickr.com/5144/5790854686_6984d2e328_b.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />Miguelhttp://www.blogger.com/profile/13632153273008289684noreply@blogger.com1tag:blogger.com,1999:blog-1148472584851554860.post-10672141430989882312011-05-08T16:40:00.001-07:002011-05-16T23:45:47.589-07:00Antico Forno Roscioli, Rome<br /><br /><center><a href='http://www.flickr.com/photos/11045278@N08/5701008905/'><img src='http://farm3.static.flickr.com/2344/5701008905_d20f875c42.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />On my last trip, based on one of the recommendations of Katie Parla, a fellow blogger who knows everything about Rome restaurants, I decided to try Roscioli. It's a salumeria, bakery and restaurant in Rome. <br /><br />The place is very small and narrow with a display of all kinds of Italian meats and cold cuts on the left, while the right side us packed floor to ceiling with canned goods and wine. I went there for a quick lunch and we were lucky to get a table after a 20 minute wait. It was packed with mostly local people so of course, that's always a good sign. <br /><br /><br /><br /><center><a href='http://www.flickr.com/photos/11045278@N08/5701578512/'><img src='http://farm3.static.flickr.com/2173/5701578512_3381dc9d67.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br /><br /><br /><center><a href='http://www.flickr.com/photos/11045278@N08/5701578850/'><img src='http://farm6.static.flickr.com/5226/5701578850_0d3310ab83.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br /><br />For starters they gave us some mozzarella with green and red pesto. Italy was celebrating is 150 years of unity that day, so I guess they felt extra patriotic that day. We also had a plate of prosciutto (no picture) with a glass of Pinot Grigio house wine. <br /><br /><br /><center><a href='http://www.flickr.com/photos/11045278@N08/5701579150/'><img src='http://farm4.static.flickr.com/3125/5701579150_dd51c15c55.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br /><br />Then I had one of their most popular dishes and one I've been wanting to try for a while (I know Lusso serves this but it's always out of stock) which was Burrata. It's basically a cheese made with mozzarella, butter and cream. This was served with the best sun dried cherry tomatoes I've had ever. It was very creamy and the sun dried cherry tomatoes so sweet and tasty. I was gonna rake home a Bottle when I found out that each small bottle cost 30 euros. I guess I'll have to go back there again for lunch to be able to try this again. <br /><br /><br /><center><a href='http://www.flickr.com/photos/11045278@N08/5701010353/'><img src='http://farm6.static.flickr.com/5141/5701010353_760d5aac21.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br /><br />I also had Pasta Amatriciana, made with Bombolotto (like a short macaroni) with tomato sauce and Guanciale. This is also one of my favorite tomato based pasta when I'm in Italy. <br /><br /><br /><center><a href='http://www.flickr.com/photos/11045278@N08/5701010643/'><img src='http://farm3.static.flickr.com/2057/5701010643_48aa19b09e.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />I do hope to come back here and try this again soon, since there were so many dishes that I wanted to try. <br /><br /><br />Miguelhttp://www.blogger.com/profile/13632153273008289684noreply@blogger.com1tag:blogger.com,1999:blog-1148472584851554860.post-73734617360939046302011-04-26T07:46:00.001-07:002011-04-26T07:46:32.520-07:00La Tienda lunchIt's been a while that I haven't eaten at La Tienda with the Usuals, so when Richard suggested a Spanish wine lunch, I immediately offered to organize it in La Tienda. <br /><br />We had the usual starters: Boquerones, Gambas a la plancha, Chistorra, Escalivada and a plate of clams al ajillo. <br /><br /><br /><center><a href='http://www.flickr.com/photos/98103096@N00/5657894426/'><img src='http://farm6.static.flickr.com/5069/5657894426_8d1006aa11_b.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br /><br /><center><a href='http://www.flickr.com/photos/98103096@N00/5657896720/'><img src='http://farm6.static.flickr.com/5302/5657896720_231e2f3622_b.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br /><br /><center><a href='http://www.flickr.com/photos/98103096@N00/5657325049/'><img src='http://farm6.static.flickr.com/5181/5657325049_d53707d17f_b.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br /><br /><center><a href='http://www.flickr.com/photos/98103096@N00/5657900996/'><img src='http://farm6.static.flickr.com/5069/5657900996_30b0f78009_b.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />With all the tapas, we enjoyed several wines: a refreshing cava from Noel, Freixenet Reserva Real, a Itsas Mendi Txakoli upon special request of Jojo, a Manzanilla Pasada sherry from Jay and again from Jay, a 98 Viña Tondonia Rosé. <br /><br /><br /><center><a href='http://www.flickr.com/photos/98103096@N00/5657329527/'><img src='http://farm6.static.flickr.com/5062/5657329527_3d2e0ee80a_b.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br /><br /><center><a href='http://www.flickr.com/photos/98103096@N00/5657332037/'><img src='http://farm6.static.flickr.com/5190/5657332037_da9022219e_b.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />A shot of Noel serving the Txakoli like it's done in San Sebastian. <br /><br /><br /><center><a href='http://www.flickr.com/photos/98103096@N00/5657334311/'><img src='http://farm6.static.flickr.com/5109/5657334311_4b026d222f_b.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />Then our mains started coming: Besugo al Horno, Paella de Verduras and the main dish: Chuleton!!<br /><br /><br /><center><a href='http://www.flickr.com/photos/98103096@N00/5657363421/'><img src='http://farm6.static.flickr.com/5228/5657363421_a8e034bebe_b.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br /><br /><br /><center><a href='http://www.flickr.com/photos/98103096@N00/5657939140/'><img src='http://farm6.static.flickr.com/5063/5657939140_92c1dcecb7_b.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br /><br /><center><a href='http://www.flickr.com/photos/98103096@N00/5657368263/'><img src='http://farm6.static.flickr.com/5028/5657368263_afe7c03517_b.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />Needless to say, everything was delicious as usual. I enjoyed the fish with the Txakoli and also the Rosé of Jay. <br /><br />For the wines we had for reds and all from Spain. Numanthia from Rene, a III C Beronia from Richard, a 92 Maetines Bujanda from Jojo and Alenzo also from Jojo. <br /><br /><br /><center><a href='http://www.flickr.com/photos/98103096@N00/5657370207/'><img src='http://farm6.static.flickr.com/5030/5657370207_486abd5ee1_b.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br /><br /><center><a href='http://www.flickr.com/photos/98103096@N00/5657372327/'><img src='http://farm6.static.flickr.com/5190/5657372327_41f8bf2c2e_b.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />For dessert, Chef Javi had prepared us one of our favorite combinations: Leche Frita, Torrijas and home made Ice Cream. All of us wiped out our plates, except Rene I think. <br /><br /><br /><center><a href='http://www.flickr.com/photos/98103096@N00/5657375005/'><img src='http://farm6.static.flickr.com/5230/5657375005_6942a7d75c_b.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />Another excellent lunch at La Tienda. Thank you Javi!!<br />Miguelhttp://www.blogger.com/profile/13632153273008289684noreply@blogger.com5tag:blogger.com,1999:blog-1148472584851554860.post-22504799118167469832011-04-18T04:29:00.000-07:002011-05-16T23:53:04.451-07:00ParisI just came back from a trip to Europe a few weeks ago and was in Paris for 3 days. Had the chance to eat in a couple of good Bistros and a Morrocan restaurant. Was also lucky enough to meet up with some good friends who took me to some great places...so here are some pics of my 3 days in Paris... My first meal there was at a place called Chez Dumonet. This was recommended by a fiend who lives there who took me around while I was there. This is a typical french Bistro, specializing in Duck Confit and many other french comfort foods. For starters, I had smoked salmon. Very simple and fresh smoked salmon, some lemon and a little creme fraiche...I had this with their house white wine, a Pouilly Fume. <a href="http://farm6.static.flickr.com/5230/5602294923_42602c2cac.jpg"><a href="http://farm6.static.flickr.com/5230/5602294923_42602c2cac.jpg"><a href="http://farm6.static.flickr.com/5230/5602294923_42602c2cac.jpg"><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 374px; DISPLAY: block; HEIGHT: 500px; CURSOR: hand" border="0" alt="" src="http://farm6.static.flickr.com/5230/5602294923_42602c2cac.jpg" /></a><br />For my main, I had to have the Duck leg confit. This as I read was one of the specialties of the restaurant. I know this is quite simple and readily available to order even here in Manila but believe me it's hard to find the same level Duck confit in Manila if you compare to this one I had. For starters this leg was HUGE, super crispy on th outside but still so soft, tender and juicy on the inside. Accompanied by some potatoes and a salad, this was really great. <br /><br /><a href="http://farm6.static.flickr.com/5149/5602879742_2d113f38dd.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 500px; DISPLAY: block; HEIGHT: 374px; CURSOR: hand" border="0" alt="" src="http://farm6.static.flickr.com/5149/5602879742_2d113f38dd.jpg" /></a><br /><br /><br />My friend had Steak tartare. Tartare lover that I am, I was glad she ordered it since I was dying to taste it. Its made in front of you with very minimal, basic ingredients (mustard, capers, onions, Tabasco, etc..) This one was super creamy (unlike some I've tried that are too dry) and slightly spicy but not too spicy, this was just right. One of the better ones I've tried.. <br /><br /><br /><a href="http://farm6.static.flickr.com/5265/5602879152_486f86d05d.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 333px; DISPLAY: block; HEIGHT: 500px; CURSOR: hand" border="0" alt="" src="http://farm6.static.flickr.com/5265/5602879152_486f86d05d.jpg" /></a> <a href="http://farm6.static.flickr.com/5306/5602879462_7602378a32.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 374px; DISPLAY: block; HEIGHT: 500px; CURSOR: hand" border="0" alt="" src="http://farm6.static.flickr.com/5306/5602879462_7602378a32.jpg" /></a> <br /><br />I will cut this short here and have a part on Paris, since I am back here as I write this and will have more to write about soon.<br />Miguelhttp://www.blogger.com/profile/13632153273008289684noreply@blogger.com0tag:blogger.com,1999:blog-1148472584851554860.post-32862408818692701372011-04-18T02:44:00.001-07:002011-04-18T03:18:04.355-07:00Hermanos Taco Shop, Gilmore st.So what's up with the Mexican craze in Manila nowadays?? Mexican eateries seem to be sprouting out all over the place. I like Mexican food and the only one I really liked was the one in Boracay (Manana) which was good. Like I mentioned to someone, I'm no Mexican food expert but I can definitely appreciate authentic Mexican food. I asked my brother in law C to take me to a place that many have been talking about, Hermanos Taco Shop, in a Gas station by Gilmore street. The owner is Mexican and I've heard it's the most authentic place around, so I decided to try them out. For Starters, we had Horchata. I guess this is the typical drink in Mexico. The Horchata I'm used to is the Spanish one, made with Almonds. This one is made from rice and mixed with Cinnamon and Sugar. Its quite good but a bit too sweet for me. <a href="http://farm6.static.flickr.com/5184/5630331801_e7fbd05b91_m.jpg"><a href="http://farm6.static.flickr.com/5184/5630331801_e7fbd05b91_m.jpg"><a href="http://farm6.static.flickr.com/5184/5630331801_e7fbd05b91_m.jpg">
<br /><p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 180px; CURSOR: hand" border="0" alt="" src="http://farm6.static.flickr.com/5184/5630331801_e7fbd05b91_m.jpg" /></a> Our first order arrived, which was Shrimp Quesadillas. This was great, with tiny little shrimp inside, melted cheese and the tortilla just a bit crunchy. I liked the fact that it had some Guacamole and cream on top. The salsa was quite good but not hot enough so I asked for their hot sauce. </p>
<br /><p><a href="http://farm6.static.flickr.com/5302/5630915840_a5a7abfb0a.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 375px; DISPLAY: block; HEIGHT: 500px; CURSOR: hand" border="0" alt="" src="http://farm6.static.flickr.com/5302/5630915840_a5a7abfb0a.jpg" /></a> Next on the list was the Tamales. Tamales is sort of a filling made with Masa and pork, which is then cooked wrapped in the corn husk. Ours was filled with Beef, with lots of cheese and cream. This was very good and as per the server, one of their best sellers. </p>
<br /><p><a href="http://farm6.static.flickr.com/5225/5630916534_629463b495.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 500px; DISPLAY: block; HEIGHT: 375px; CURSOR: hand" border="0" alt="" src="http://farm6.static.flickr.com/5225/5630916534_629463b495.jpg" /></a></p>
<br /><p>Then we had to kinds of Tacos: Carnitas and Fish Tacos. I loved this ones, soft, Juicy, tasty and with a little crunch...this was delicioso! The carnitas, tiny bits of different cuts of Beef and the Fish, deep fried Sole with a very light batter. </p>
<br /><p><a href="http://farm6.static.flickr.com/5025/5630333883_5216e9b82d.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 500px; DISPLAY: block; HEIGHT: 375px; CURSOR: hand" border="0" alt="" src="http://farm6.static.flickr.com/5025/5630333883_5216e9b82d.jpg" /></a> <a href="http://farm6.static.flickr.com/5304/5630334613_2bc23abd5f.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 500px; DISPLAY: block; HEIGHT: 375px; CURSOR: hand" border="0" alt="" src="http://farm6.static.flickr.com/5304/5630334613_2bc23abd5f.jpg" /></a></p>
<br /><p>Last, we had the Rolled Tacos (Chicken). They mentioned to us this was one of their best sellers also, these are crunchy rolled tacos with Chicken filling. I'm assuming they roll this first then deep fry them. Also very good and crunchy, a good break since all the tacos we had were soft ones. </p>
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<br /><p>I had the intention of doing a Mexican eating marathon by going to Ristras after to try their food, but I was just too full to eat anything else. Over all, I think this is quite good. Like I said, I'm no Mexican food expert, but this seemed pretty authentic to me. I will definitely come back here if I am by the area. </p>Miguelhttp://www.blogger.com/profile/13632153273008289684noreply@blogger.com12tag:blogger.com,1999:blog-1148472584851554860.post-26278285796603777962011-04-14T22:53:00.001-07:002011-04-14T23:33:54.975-07:00Spaghetti alla Carbonara - the real dealAs many of my friends would know, I can get quite obsessive when it comes to food and wine and once a certain dish gets in my mind, I can't get it off until I've had it several times over. This time its Carbonara. I travel quite of then to Italy and I'm lucky enough to get to try the best pasta dishes while I'm there. My favorites are the 'simple' ones, like Carbonara, Bottarga, Cacio e Pepe, etc...I dont like creamy pastas and neither the tomato based ones, with some exceptions like the Bucatini All 'Amatriciana and a few others. <br /><br /><br />My disappointment comes when I've been to several Italian Restaurants in Manila and none of them serve authentic Carbonara (egg based and not cream based). So I decided to just make my own. I took it one step further by ordering the base ingredients from Italy. The basic and original Carbonara is made with Spaghetti, Pecorino Romano Cheese and Guanciale (cured Pork Jowl) and Egg. Basically, you cook the bacon, toss the pasta in the pan. Once warm, you toss the pasta in a big bowl of raw egg (ideally one whole egg and one extra yolk) mixed with the cheese, salt and pepper. Give it a couple of quick turns and voila! Carbonara!! <br /><br />What you have is the most delicious, creamy tasting pasta, mixed with the strong nutty flavors of the Pecorino Cheese and Bacon fat. Really, I could eat this everyday and not get tired of it. I wanted to pair this with wine or Beer but since it was a quick lunch at home while I was alone, I decided not to. Will try this next time with a Pinot Grigio maybe or a light Ale.<br /><br /><a href="http://farm6.static.flickr.com/5026/5621277324_5b9c6b74ef.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 375px; DISPLAY: block; HEIGHT: 500px; CURSOR: hand" border="0" alt="" src="http://farm6.static.flickr.com/5026/5621277324_5b9c6b74ef.jpg" /></a>Miguelhttp://www.blogger.com/profile/13632153273008289684noreply@blogger.com10