Posted at 6:00 pm , on May 7, 2011
I’ve started reading Errornomics, one of the previous birthday presents I got. It talks about why we make mistakes and what we can do to avoid them. It’s an enjoyable read and although I’m still 200+ pages to the end, I’ve already exclaimed “Aha!” plenty of times. Since I’m still miles away to making a book review, I just want to share the specific learning points that I’ve “tested” or realized.
As we look for things, we don’t always see.
This morning, we were in Lulu Hypermarket to do the weekly groceries. We intentionally went in during the peak hour to test one theory. Apparently, handedness is the best predictor of a person’s directional preference. Hence, most people who are right handed, like me, tend to look at the right when searching for the shortest lines for people at stores, banks, and the like. At the supermarket today, as we were about to pay, I checked the queues at the left first. Really short!
Posted at 3:24 pm , on May 23, 2010
(Is it possible for the Kapampangan, Ilongga, Bulakeño and Batangueña chefs to agree with a single version of preparation and presentation of a Filipino dish?)
I have been often asked for gift suggestions for a person who will be based abroad. I would consistently remark that it should be something practical, handy and useful. A cookbook has been one of the favorite suggestions. Yes, the person taking off may not immediately appreciate it until he or she begins experimenting in the kitchen. But whether you are gifting it to a kitchen expert or not, there is one cookbook that is an absolute pleaser.
Kulinarya: A Guidebook to Philippine Cuisine is a product of genius effort from six well-known and respected Filipino chefs, with its editor Michaela Fenix. They have collaborated, debated and performed kitchen testings since 2006 to come up with precise recipes that all Filipinos would embrace as their own no matter which dialect they speak.
Posted at 5:19 pm , on May 18, 2010
I have been intending to write about this for a long time. Not only because I am a fan of adobo, but thinking that it would help in a way those who are in the same situation.
(1) Adobong Puti (Stewed Pork and Chicken in White Vinegar) got its name from the white vinegar that it uses. However, the appearance of the dish is brown because of the frying. It is claimed that this is the classic version since it highlights the basic adobo flavors such as vinegar, garlic and peppercorns, and excludes soy sauce which outweighs the rest of the flavors.
If you will be living outside the country, would be living on your own, will be mandated to know by heart to prepare one dish, or at least because you are a Filipino, I think that it is necessary that you know how to cook adobo. While it is not officially declared as our national dish, it is often associated with Filipinos. I am particularly speaking for those based overseas, it would be very embarrassing when non-Filipino colleagues or whenever the situation would call for it that you must prepare an adobo, and you can not. Of course, simple googling and an overseas call probably to a family member (because each family has its very own adobo) would help, but believe me, if you still have the time, do not think twice to perfect it.