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Post by baboinsky on Feb 22, 2008 22:19:33 GMT 8
don, any truth to throwing in a couple of match heads to make meat tender? i just heard of it. I've also heard that from some old folks but I haven't tried it. Sprite can also act as a tenderizer. I read from somewhere that you are only supposed to flip the steaks 3 times to maintain tenderness. Too much turning when grilling will result into parang bebelgam steaks.
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Post by jr on Feb 22, 2008 22:38:32 GMT 8
don, any truth to throwing in a couple of match heads to make meat tender? i just heard of it. I've also heard that from some old folks but I haven't tried it. Sprite can also act as a tenderizer. I read from somewhere that you are only supposed to flip the steaks 3 times to maintain tenderness. Too much turning when grilling will result into parang bebelgam steaks. Try Kiwi if available in Pinas.
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donfacundo
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Post by donfacundo on Feb 22, 2008 22:49:24 GMT 8
Thanks donF, im not gonna spend 1700 pesos/kg or 3500/kg!!! matibay naman ngipin namin! (no cavities!hehehe) how about if i boil the meat to make it tender before grilling,will that help? or am i losing the flavor by doing that? the sauce i like! thanks again! i'll be grilling this weekend again!hehehe never boil steaks. it will lose the flavor...
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donfacundo
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Post by donfacundo on Feb 22, 2008 22:50:22 GMT 8
Don Facundo: Do you know where I can fine some halloumi cheese? TIA PA try santis annapolis or yakal, makati
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donfacundo
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Post by donfacundo on Feb 22, 2008 22:54:28 GMT 8
don, any truth to throwing in a couple of match heads to make meat tender? i just heard of it. lamok, what are you cooking? ;D the best way to make the beef tender is by simmering it for hours... or double cooking it... or use meat tenderizer! ;D
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Post by Ben Dover on Feb 23, 2008 11:54:36 GMT 8
don, any truth to throwing in a couple of match heads to make meat tender? i just heard of it. lamok, what are you cooking? ;D the best way to make the beef tender is by simmering it for hours... or double cooking it... or use meat tenderizer! ;D i don't really cook...my wife cooks...maybe that's why i'm on the skinny side LOL! (j/k) ;D i just had an experience...i was real hungry and everything tasted good except that the beef was so tough, its got the consistency of kenda tire hehe! i just to swallow the chunks whole.
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PiPer
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Post by PiPer on Feb 27, 2008 10:09:56 GMT 8
So THAT's why I can't find much recipes on it except for Tiramisu and many other desserts! I have left the one at home unopened 'til I knew what I'd do with it, so I didn't know that it's tasteless! Thank you, thank you!!! :-) (I baked some pan de sal today, so I'll try some of it with that. If only I am capable of making Tiramisu....!) hey can i taste your tiramisu? hehehe morato area po! Ingredients * STRONG ESPRESSO, 4 ounces (or substitute 2 teaspoons instant coffee in 1/2 cup water) * ITALIAN BRANDY, 2 ounces * EGG YOLKS, 4 * SUGAR, 2 tablespoons * EGG WHITES, 2 * MASCARPONE CHEESE, 2 cups (may substitute ricotta or cream cheese) * SAVOIARDI, (lady fingers/ broas) 30 small, or 15 broken in half * BITTERSWEET CHOCOLATE, 3 ounces, broken into 1/4-inch pieces * MILK CHOCOLATE, 3 ounces, shaved or grated * WINE GOBLETS, 6 large Directions 1. Mix coffee and brandy together and set aside. 2. Over a double boiler, beat egg yolks and sugar until mixture lightens in color and forms ribbons (i.e. halfway to zabaglione). Allow to cool 5 minutes. 3. Meanwhile, beat egg whites to stiff peaks. 4. Fold mascarpone into egg yolk mixture one quarter at a time. 5. Fold mascarpone mixture into egg whites and set aside. 6. Lay savoiardi along edges of wine goblets all the way to the bottom, lining the entire glass (while keeping 6 savoiardi for later use). 7. Using a pastry brush, and paint the cookies with the espresso/brandy mixture. 8. Fill each goblet one-third full with mascarpone mixture and sprinkle with broken chocolate. 9. Lay one savoiardi across center and paint with coffee mixture. 10. Fill each goblet with remaining mascarpone mixture, topping each with shaved chocolate. 11. Lay one savoiardi in each goblet and paint with espresso mixture. Don, I was able to make Tiramisu last weekend! Everyone loved it! You were right---it's just a matter of layering the ingredients! For my version, I used local stuff i.e., Tanduay Rhum, instant coffee, Cebu broas. Worked perfectly well! BTW, where do you find Mascarpone locally? Or any substitute cheese that I can use for Tiramisu??? Thanks for your help! p.s. Sorry, couldn't give you a piece. Sister took the rest home!
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donfacundo
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Post by donfacundo on Feb 28, 2008 2:26:55 GMT 8
hi! you can find mascarpone @ rustan's, shopwise, or santis. better else, use cream cheese as substitute for mascarpone. it will give you almost the same texture and consistency than the more expensive mascarpone...
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schwinng
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Post by schwinng on Feb 28, 2008 2:41:03 GMT 8
Hey Don, do you have any vegetarian dish you could recommend? I'm tired of eating fries all the time! Thanks. ;D And oh yeah, no fish sauce (patis) or seafood, but egg is ok ;D. Thanks again.
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PiPer
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Post by PiPer on Feb 28, 2008 17:18:01 GMT 8
hi! you can find mascarpone @ rustan's, shopwise, or santis. better else, use cream cheese as substitute for mascarpone. it will give you almost the same texture and consistency than the more expensive mascarpone... Thanks, got it. 'Til the next question!!
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Post by dayuhan on Feb 28, 2008 18:56:55 GMT 8
Hey Don, do you have any vegetarian dish you could recommend? I'm tired of eating fries all the time! Thanks. ;D And oh yeah, no fish sauce (patis) or seafood, but egg is ok ;D. Thanks again. First, make a simple tomato sauce: Take 2 k of ripe tomatoes. For each, slice the top off and squeeze the seeds and liquid into a strainer. Cut up the seeded tomatoes and put in a blender with the liquid. Blend well. Cut up 3 big onions and mince a bunch of garlic. Saute this in olive oil until soft. Add the tomatoes, bring to a boil, then drop to a simmer. After 20 minutes add 1//2 cup chopped fresh basil if you can get it. Dried isn't worth the trouble, IMO. Simmer another 10 minutes, then add salt and freshly ground pepper to taste. Then: Get a kilo or so of fat talong. Burn the outside and peel, as you would for torta. Cut off the stems and press flat. Mix some flour with salt and pepper. Dredge each talong in the flour mix and fry in a little quite hot oil in a non-stick frying pan, just enough to brown both sides. Place half the tomato sauce in a baking dish. Lay the fried talong over. Put the rest of the sauce on top. Cover in grated mozarella, then with a thin layer of fresh grated Parmesan. Bake 30 minutes at 350. Vegetarian dish is complete.
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Post by dayuhan on Feb 28, 2008 19:01:36 GMT 8
don, any truth to throwing in a couple of match heads to make meat tender? i just heard of it. lamok, what are you cooking? ;D the best way to make the beef tender is by simmering it for hours... or double cooking it... or use meat tenderizer! ;D Gotta choose the right cut and type of beef for what you're gonna cook. If you want to broil steaks and have them rare, basic market beef isn't gonna do it, it'll be too tough to eat. Use that for kaldereta, stews, etc. If you want to grill steaks, look for good marbled cuts like T-bone or porterhouse. Make sure they are cut thick, at least 1" and ideally more, thin slices just go dry. Tenderloin and filet actually don't broil all that well, they dry out easily, better to saute them. Problem with Sprite as a tenderizer is that it's sweet, ugh yuk. Try marinating in red wine with some garlic, salt, pepper, etc...
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schwinng
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Post by schwinng on Feb 28, 2008 23:05:27 GMT 8
Hey Don, do you have any vegetarian dish you could recommend? I'm tired of eating fries all the time! Thanks. ;D And oh yeah, no fish sauce (patis) or seafood, but egg is ok ;D. Thanks again. First, make a simple tomato sauce: Take 2 k of ripe tomatoes. For each, slice the top off and squeeze the seeds and liquid into a strainer. Cut up the seeded tomatoes and put in a blender with the liquid. Blend well. Cut up 3 big onions and mince a bunch of garlic. Saute this in olive oil until soft. Add the tomatoes, bring to a boil, then drop to a simmer. After 20 minutes add 1//2 cup chopped fresh basil if you can get it. Dried isn't worth the trouble, IMO. Simmer another 10 minutes, then add salt and freshly ground pepper to taste. Then: Get a kilo or so of fat talong. Burn the outside and peel, as you would for torta. Cut off the stems and press flat. Mix some flour with salt and pepper. Dredge each talong in the flour mix and fry in a little quite hot oil in a non-stick frying pan, just enough to brown both sides. Place half the tomato sauce in a baking dish. Lay the fried talong over. Put the rest of the sauce on top. Cover in grated mozarella, then with a thin layer of fresh grated Parmesan. Bake 30 minutes at 350. Vegetarian dish is complete. Thanks!!! Awesome!
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donfacundo
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Post by donfacundo on Mar 12, 2008 0:01:21 GMT 8
holy cow STEAK RANCH AND AMERICAN GRILL, will open to the public starting on friday, march 14! see you all there!
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Post by baboinsky on Mar 12, 2008 0:27:56 GMT 8
holy cow STEAK RANCH AND AMERICAN GRILL, will open to the public starting on friday, march 14! see you all there! Nice! Will try to visit soon. Although I've never really followed the fasting thingy, pwede ba meat sa friday? ;d
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donfacundo
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Post by donfacundo on Mar 13, 2008 2:12:44 GMT 8
holy cow STEAK RANCH AND AMERICAN GRILL, will open to the public starting on friday, march 14! see you all there! Nice! Will try to visit soon. Although I've never really followed the fasting thingy, pwede ba meat sa friday? ;d hehehe... sure we can eat that on a friday especially if i will be the one grilling your steaks! we had a mock service earlier and i was on duty for 15 long hours. i was able to grill at least 40 steaks and NO rejects... swabeng swabe. mas ninenerbiyos pa ang mga bossing kaysa sa akin... (bosses are really a pain in the butt...) looking forward to see you all there... thanks for the early support ;D
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Post by conqueror on Mar 14, 2008 12:42:03 GMT 8
hi donfacundo! you have a nice thread here..... i love soup...can u help me make a squash soup? I tried it at sofitel.....uhhhhh sarap!!!!! thanks!
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xc1813
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Post by xc1813 on Mar 14, 2008 13:49:27 GMT 8
I love this thread ! i always find time to check this out whenever i'm online.
i did try pasta and japanese cooking myself , my wife and kids liked them.
i find lots of helpful info's . kudos donfacundo
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donfacundo
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Post by donfacundo on Mar 14, 2008 21:03:45 GMT 8
hi donfacundo! you have a nice thread here..... i love soup...can u help me make a squash soup? I tried it at sofitel.....uhhhhh sarap!!!!! thanks! sir: here is a simple pumpkin soup recipe that you can try at home... [glow=red,2,300][/glow]CREAM OF PUMPKIN AND SAGE 1 whole pumpkin approx 3 kg... peeled, seeded and cut roughly 150 gm (mirepoix) each of the ff, roughly cut (celery, white onions, leeks, carrots) 1/4 tsp dries sage leaves 2 c white wine oil of sauteeing saute mirepoix on a large stock pot until wilted add pumpkin and sage deglaze with white wine... add 12 liters water and reduce by 1/2 set aside and let cool... puree in a blender and strain on a fine sieve until free from fibers... [glow=red,2,300][/glow]TO FINISH: 1/2 c unsalted butter 500 ml whipping cream (or nestle all purpose cream, just chill then whip with wire whisk until aerated salt/ pepper TIPS: 1. sage can be substituted with apple 2. if you yield more than you can consume, put the pumpkin base in a container then freeze. DO NOT FINISH. hope this helps...
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donfacundo
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Post by donfacundo on Mar 14, 2008 21:04:45 GMT 8
I love this thread ! i always find time to check this out whenever i'm online. i did try pasta and japanese cooking myself , my wife and kids liked them. i find lots of helpful info's . kudos donfacundo thanks man! feel free to ask questions
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donfacundo
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Post by donfacundo on Mar 16, 2008 20:10:30 GMT 8
HOLY COW STEAKS AND AMERICAN GRILL level 1 midtown wing, robinson's place manila
[glow=red,2,300][/glow]NOW OPEN!
see you there. look for chester... thanks...
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donfacundo
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Post by donfacundo on Apr 2, 2008 1:42:03 GMT 8
TO Come on saturday and sunday @ TLBF, subic bay freeport:
penne in chocolate and anchovies or linguine in oyster/ pesto sauce [glow=red,2,300][/glow][glow=red,2,300][/glow] 200 pesos per 4x8" microwaveables
creamy carabo milk panacotta with spicy fruit salsa:[glow=red,2,300][/glow] 40 pesos per small cup. minimum 5 orders
or anything you want for only 2000 pesos[glow=red,2,300][/glow]
entree[glow=red,2,300][/glow]
salt and pepper crusted grilled fish (thinking of tanigue, tuna, diana, dorado) with romesco sauce (caramelized onions, roasted capsicum, spanish chorizo and SAFFRON
orange and mustard flavored grilled chicken breast fillet with mornay sauce [glow=red,2,300][/glow] 200 per order
pls. write down your names and contact nums for orders: i will be billed at the hotel beside the church at the back of waterfront... free delivery anywhere in subic bay for a minimum of 1000 pesos and up or meet up at waterfront... i MAY have a mobile food booth. i'll keep u updated.
thanks a lot!
see you @ the TLBF
chet 0917 962 08 83
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donfacundo
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Post by donfacundo on Apr 3, 2008 1:32:57 GMT 8
thanks abby for dropping by holy cow last night. i hope you enjoyed the food. i hope to see you more often...
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abby
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Post by abby on Apr 3, 2008 7:34:20 GMT 8
thanks abby for dropping by holy cow last night. i hope you enjoyed the food. i hope to see you more often... My pleasure, Chester! And it's extremely nice of you to leave your post to say hi to us. Hope I can see you in SBMA this Saturday. PinoyMTBiker peeps, you should come and visit Holy Cow...excellent food and service!
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donfacundo
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Post by donfacundo on Apr 3, 2008 21:47:52 GMT 8
i maybe having a mobile stall on saturday and sunday. i will keep you guys updated... most probably @ boardwalk bec we will be checking in at mango valley hotel beside the church... thanks...
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Post by baboinsky on Apr 4, 2008 0:22:07 GMT 8
Don Facundo: Do you know where I can fine some halloumi cheese? TIA PA try santis annapolis or yakal, makati Finally found some at S&R.
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Post by dayuhan on Apr 5, 2008 16:44:14 GMT 8
hi donfacundo! you have a nice thread here..... i love soup...can u help me make a squash soup? I tried it at sofitel.....uhhhhh sarap!!!!! thanks! We're big soup eaters, and squash soups are a favorite in our household; here's another variation... Squash & Ginger Soup First, make chicken stock: Take the bones of 2 roast chickens, spread on a baking tray, put under a broiler and broil til brown and sizzling (this isn't absolutely necessary, but adds flavor). Put in a large pot, add 2-3 carrots, 2-3 onions, 4-5 cloves of garlic, some peppercorns, celery leaves, parsley. Add 5 liters of water. Bring to a boil, skim off any scum, reduce to simmer, cook 2 hrs, strain. Should be reduced to around 3 liters, if it's more, bring to a boil and reduce. Refrigerate overnight and skim off fat that hardens on top. Peel, seed, and chop a 3 kilo squash. Add to stock and add about 2 tbsp of diced fresh ginger. Bring to a boil, reduce heat, simmer til squash is just tender (it will soften more as it cools). Cool and puree in batches in a blender. Heat soup just before serving. Serve with a bowl of fresh natural (unsweetened) yogurt or sour cream, and a bowl of chopped fresh coriander (cilantro) leaves. Each diner takesd a bowl of soup, adds a dollop of yogurt or sour cream, sprinkles with coriander leaves, stirs, and eats.
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Post by robdlc on Apr 17, 2008 21:22:55 GMT 8
Hi! hope you can help me with these: 1. We usually grill meats but when it comes to vegetables, which are best for grilling? 2. If you are to make your own ground meat for really juicy burger, which cuts do you mix and in what proportions? 3. What's the best way to grill (not fry) burgers? Thanks and more power to you!
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donfacundo
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Post by donfacundo on Apr 19, 2008 1:11:04 GMT 8
Hi! hope you can help me with these: 1. We usually grill meats but when it comes to vegetables, which are best for grilling? 2. If you are to make your own ground meat for really juicy burger, which cuts do you mix and in what proportions? 3. What's the best way to grill (not fry) burgers? Thanks and more power to you! hi sir! 1. zucchini, eggplant, okra, corn are good for grilling... 2. use lean cuts of meat for burger... 3. here is a good tip for cooking burgers (1/2 inch thick)... pan fry patty in low flame... do not burn... put into high flame after 2 minutes of frying then add 1 c water and sear for 2 minutes or until almost dry... keep the pan covered... grill for 2 minutes on each side... HTH happy food trip, chet
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donfacundo
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Post by donfacundo on Apr 23, 2008 2:08:17 GMT 8
goodbye holy cow...
welcome.........
HOOTERS PHILIPPINES!!!
opening on monday, april 28, 2008
bldg D, bay side SM mall of Asia
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