donfacundo
Free Rider
palimos ng pambili ng frame
Posts: 398
|
Post by donfacundo on Jan 14, 2008 22:51:39 GMT 8
hey peeps! im starting this new thread. hopefully i can help you with your food querries. there is no better way to replenish your mind and soul after a day's hard ride than to eat good food... or any better way to please someone's heart but through their stomach...
game!!! ;D ;D ;D
|
|
|
Post by Alphabolt on Jan 14, 2008 23:05:46 GMT 8
Ok ok
Im first
If you were to prepare and eat it...what the best breakfast set for you ? no holds barred (meat cheese etc)
and what drink(s ) go with it
|
|
|
Post by BrusKO on Jan 14, 2008 23:07:45 GMT 8
How do I make pesto in such a way that it doesn't go rancid? The pestos sold in supermarkets last months in the ref. Mine, only about 2.
|
|
donfacundo
Free Rider
palimos ng pambili ng frame
Posts: 398
|
Post by donfacundo on Jan 14, 2008 23:11:34 GMT 8
Ok ok Im first If you were to prepare and eat it...what the best breakfast set for you ? no holds barred (meat cheese etc) and what drink(s ) go with it we pinoys do not eat breakfast with such grandeur unlike dinner... so i would best describe breakfast as eating "comfort foods"... fried rice and the usual will do... tapa, fried eggs, longanisa, tocino and the likes... the best drink to come with for me are as follows: tsokolate batirol, four season's iced tea, kapeng barako and a glass full of water. cheers btw, for a really good fried rice... use left over rice that has been refrigirated the night before, this is to remove the moisture content of the rice...
|
|
|
Post by Alphabolt on Jan 14, 2008 23:12:58 GMT 8
2. Do you have any Campbell s Soup + Pan De Sal recipe ? 3. What s the best English Clam Chowder I can buy (canned of course)? I hate the ones that are 80% potatoes..more seafood for me pls 4. How come the Central Park hotdogs are tastier vs the cornershop hotdogs in NY? they both use the Sabrett dog naman (I found out after lining up for ummm 15 mins...saw boxes strewn about) 5. does the perfect NY cheesecake have a glazed and crunchy graham bottom layer or the soft crumbly one ? obvious ba: I love cheesecake, clam chowder, steak + boiled/steamed hotdogs thanks
|
|
|
Post by Dragunov on Jan 14, 2008 23:15:38 GMT 8
How do I make pesto in such a way that it doesn't go rancid? The pestos sold in supermarkets last months in the ref. Mine, only about 2. brusko is telling the truth ;D BTW bruskie,(di naman halata eh) we hardly notice it ;D
|
|
|
Post by Dragunov on Jan 14, 2008 23:17:28 GMT 8
DON facundo! pls post italian pata dishes
|
|
donfacundo
Free Rider
palimos ng pambili ng frame
Posts: 398
|
Post by donfacundo on Jan 14, 2008 23:22:39 GMT 8
How do I make pesto in such a way that it doesn't go rancid? The pestos sold in supermarkets last months in the ref. Mine, only about 2. PESTO: italian word which means paste. traditional making of pesto is by using mortar and pestle. (almires, dikdikan) we have a common misconception that pesto refers to basil pesto, where in fact there are many varieties like sun-dried tomato pesto, olive, capers, etc. btw, here is a recipe of your home made basil pesto. BASIL PESTO: 500 gm fresh basil (leaves only) 200 grams garlic 1 c cashew nuts (pine nuts is too expensive) 300 ml extra virgin olive oil [(i would recommend you to buy imported brands like fillipo berio, bertolli), do not buy clara ole, they are tasteless] 50 gm grated parmesan cheese salt/pepper (but when i do my own, i do not put them, its better to put salt/pepper as soon as you use them) pound on a mortar and pestle until paste- like consistency is achieved. this it method is done in order for the flavors to get out of the ingredients and blend together. i do not recoomend you to use metal, but use the stone coz metal reacts with the acids of the ingredients and gives a not so pleasing aroma.
|
|
|
Post by BrusKO on Jan 14, 2008 23:30:16 GMT 8
How come the pesto I make tastes and looks different from the pestos in supermarkets? And how come they last longer? Preservatives maybe?
|
|
|
Post by Alphabolt on Jan 14, 2008 23:32:22 GMT 8
Brus Brus, maybe you need to add more oil to your pesto ....oil seals and keeps
I 'd keep a layer of olive oil over the paste and just scoop out the paste when needed
I dont really cook but watch the Food channel and like to dab at my wife s dishes when she cooks
|
|
donfacundo
Free Rider
palimos ng pambili ng frame
Posts: 398
|
Post by donfacundo on Jan 14, 2008 23:36:54 GMT 8
2. Do you have any Campbell s Soup + Pan De Sal recipe ? 3. What s the best English Clam Chowder I can buy (canned of course)? I hate the ones that are 80% potatoes..more seafood for me pls 4. How come the Central Park hotdogs are tastier vs the cornershop hotdogs in NY? they both use the Sabrett dog naman (I found out after lining up for ummm 15 mins...saw boxes strewn about) 5. does the perfect NY cheesecake have a glazed and crunchy graham bottom layer or the soft crumbly one ? obvious ba: I love cheesecake, clam chowder, steak + boiled/steamed hotdogs thanks campbell's + pan de sal personally, i go for the campbell's + egg (ala knorr) paired with pan de sal... dip it man! parang kape... pinoy style! trivia: pan de sal: filipino word corruption pan: bread + sal: sel (salt) actually you cannot buy a good canned chowder w/o the potatoes coz chowder is potato based... hehehe just buy the canned ones... and add seafoods... oh how i love clam chowder... HALAAN po... buy 200 gm clam fr your suki... put it in a salted water for 30 mins (clams think its their home so they open up... make them vomit the sand... you can boil them in water (stock reserved for soup) or... saute them in white wine and add your canned soup... the central park hotdog is better coz its like street food here or hawker or mamak... mas madumi, mas mahina ang quality control, mas masarap! a perfect cheesecake is soft and crumbly one... remember classic cheesecakes are not baked... they are just assembled... and you make them crunchy by refrigerating them... hope this helps... ;D
|
|
|
Post by BrusKO on Jan 14, 2008 23:36:59 GMT 8
I do that too- top it off with olive oil.
|
|
|
Post by BrusKO on Jan 14, 2008 23:38:28 GMT 8
BTW, how do I make sun dried tomotoes at home? I tried slicing tomatoes into halves, massaged them with salt then put them under a turbo broiler.
didn't get the same results... heheheh
|
|
donfacundo
Free Rider
palimos ng pambili ng frame
Posts: 398
|
Post by donfacundo on Jan 14, 2008 23:39:18 GMT 8
DON facundo! pls post italian pata dishes sir please list me the sauces you want... ang dami kase nila...
|
|
donfacundo
Free Rider
palimos ng pambili ng frame
Posts: 398
|
Post by donfacundo on Jan 14, 2008 23:52:57 GMT 8
BTW, how do I make sun dried tomotoes at home? I tried slicing tomatoes into halves, massaged them with salt then put them under a turbo broiler. didn't get the same results... heheheh you sun- dry whole fresh tomatoes until dry... that's it... cut it your way as you need or please...
|
|
donfacundo
Free Rider
palimos ng pambili ng frame
Posts: 398
|
Post by donfacundo on Jan 15, 2008 0:07:24 GMT 8
skin on garlic longanisa cooking technique...
1 kg:
wash in water. drain well. add a cup of sukang paombong. cook in low fire. do not stir. (mahihilaw po ang suka). cook until done...
why?
coz the vinegar will take away the lansa (what's that in english?) of the intestine... and the fat in the sausage will come out so you dont need oil...
same as commercial tocino. just add water...
|
|
|
Post by Dragunov on Jan 15, 2008 0:18:06 GMT 8
DON facundo! pls post italian pata dishes sir please list me the sauces you want... ang dami kase nila... pasta dishes i mean hehe not pata, i especially like the white pasta( i dont know what kind), with white sauce and seafoods
|
|
donfacundo
Free Rider
palimos ng pambili ng frame
Posts: 398
|
Post by donfacundo on Jan 15, 2008 0:38:40 GMT 8
classic carbonara sauce
yield: 1 serving
1 c all purpose cream (whipping cream is the orig recipe) 20 gm caramelized shiitake/ button mushrooms (caramelizing makes the flavor of the mushroom com out) (we pinoys dont cook the mushrooms that hard, WRONG!) 3 strips crispy bacon, chopped (same as mushrooms, cook it well and flavors come out), fat reserve for sauteing 1 tbsp white onion, chopped 1 tsp garlic, chopped 1 egg yolk 1 tsp butter string pasta (fettuccine, linguine, tagliatelle)
rule of the thumb: white sauce for flat pasta red sauce for round pasta
recommended brands: royal, del monte, san remo, colavita, italpasta
barilla, de cecco (pang mayaman)
procedure: caramelize mushrooms. sweat onions, garlic. add cream. bring to a boil. season with salt/pepper. add egg yolk. turn off heat. stir continuously until yolk is evenly distributed... toss in blanched pasta... top with crispy bacon bits and parmesan...
trivia: always saute onions first before garlic because garlic cooks faster than onion. it'll be tasting bad if you have a cooked garlic, ayt?
why dont i use butter for sauteing? it has a low smoke point... (madaling masunog) finish with butter instead... it gives you a nice distinct flavor... btw, never use dairy cream brand. they are not butter... they are high class margarine... use unsalted anchor or magnolia gold...
tips how to cook pasta: boil water... (yung nag aabot ang kulo) add a generous amount of salt... never put oil... why? oil floats in water... they wont stick to the pasta anyway... sayang lang... cook it al dente (italian trans: to the tooth) firm but tender... drain in a strainer then shock in running water to stop the cooking process... you may add oil now so they wont stick... re blanch when ready to use...
|
|
donfacundo
Free Rider
palimos ng pambili ng frame
Posts: 398
|
Post by donfacundo on Jan 15, 2008 0:49:24 GMT 8
blue cheese sauce... same as carbonara, just replace bacon with seafoods and add 1 tbsp gorgonzola cheese (blue cheese) and omit egg yolk...
|
|
donfacundo
Free Rider
palimos ng pambili ng frame
Posts: 398
|
Post by donfacundo on Jan 15, 2008 0:56:16 GMT 8
nilaga reinvented
yield: 1 kg meat
meat of your choice 200 gm mirepoix (mir:pwa) (carrots, leeks, celery) 1 orange/ lemon rind only 2 tbsp worcestershire sauce 2 pcs bayleaf 1 tbsp whole peppercorns
potatoes/ corn/ saba banana
leafy veggies: add them after you turn off heat, to remain crispy
|
|
donfacundo
Free Rider
palimos ng pambili ng frame
Posts: 398
|
Post by donfacundo on Jan 16, 2008 20:46:15 GMT 8
tempura sauce[glow=red,2,300][/glow]
1 c mirin 1 c sake 1/8 c kikkoman 1/2 tsp dashi powder + 500 ml water
mix all ingredients and simmer for 5 mins...
teriyaki sauce[glow=red,2,300][/glow]
1 c mirin 1 c sake 1/8 c kikkoman 1/2 tsp dashi powder + 500 ml water 1/2 kg chicken bones 100 gm carrots 100 gm celery 100 gm onions 1 tbsp ground peanuts
roast bones and veggies until wilted/ brown. add remaining ingredients. simmer and reduce...
|
|
|
Post by Dragunov on Jan 16, 2008 21:25:49 GMT 8
Tnx for the carbonara sauce tips Don, i'll try it next week when i get rid of this tonsillitis ;D
|
|
donfacundo
Free Rider
palimos ng pambili ng frame
Posts: 398
|
Post by donfacundo on Jan 17, 2008 15:03:11 GMT 8
Tnx for the carbonara sauce tips Don, i'll try it next week when i get rid of this tonsillitis ;D try this! dalandan- ginger juice[glow=red,2,300][/glow] 1/2 kg dalandan, juiced ginger juice simple syrup 1:1 water + sugar do it according to your preference! served hot or cold... get well soon mr. pimp!
|
|
|
Post by ice on Jan 17, 2008 16:22:36 GMT 8
ciao donfacundo! i wanna request for a cool recipe of pasta negra & paella negra/ risotto nero. i totally love squid! grazie molto seƱore! ciao! curahee!
|
|
donfacundo
Free Rider
palimos ng pambili ng frame
Posts: 398
|
Post by donfacundo on Jan 17, 2008 17:12:40 GMT 8
PAELLA NEGRA[glow=red,2,300][/glow]
3 c jasmine rice
1 pc lumot pusit ink (the lumot variety will give you the only black color in all varieties of squid locally available)
1 pc knorr chicken bouillon cube
squids rings (as many as you would want)
saffron (you can buy at santis annapolis or lolita's veggie section @ farmer's market)
2 tbsp minced onion
1 tsp minced garlic
1s/p
sear squid for 20 seconds. set aside
in a flat bottomed pan, sweat onions and garlic. add chicken cubes and squid ink. add rice grains, stir until rice is evenly coated with oil and ink. cook until translucent. add water or chicken stock. add saffron.
cover and cook until done...
tips on cooking:
i stir the rice and add stock from time to time. thus seasoning becomes easier...
a crusty base is nice if you cook with a paella pan.
saffron is what gives the authentic Mediterranean flavor. you can omit but wont taste authenticity. expensive @ 200pesos/ gram
|
|
donfacundo
Free Rider
palimos ng pambili ng frame
Posts: 398
|
Post by donfacundo on Jan 17, 2008 17:15:53 GMT 8
Risotto Nero[glow=red,2,300][/glow]
For the stock
30g butter 175g flat mushrooms, sliced 400g each red onion, fennel and leeks, finely chopped 1 bay leaf 10 black peppercorns 1 sprig thyme 2 cloves garlic, crushed 3kg fish bones, washed and chopped 8g squid ink 50ml white wine 3ltr water For the risotto
30ml extra-virgin olive oil 1 small red onion, finely chopped 1 clove garlic, crushed 8g squid ink 330g canaroli or arborio rice risotto stock (see above) 50ml double cream 60g butter 300g cleaned squid
To make the stock, melt the butter in a large saucepan and add the mushrooms, vegetables, bay leaf, peppercorns, thyme and garlic. Cover and cook gently for 10 minutes, stirring occasionally, until the vegetables are soft. Add the fish bones, squid ink, white wine and water. Bring to the boil, skim off any scum that forms and simmer for 40-50 minutes. Strain the stock through a fine-meshed sieve. It should have a good, strong flavour but, if not, reduce it a little. Keep it hot until you have made the risotto or, if you are making the stock in advance, reheat it when you are ready to use it.
To make the risotto, heat the olive oil in a heavy-bottomed saucepan and fry the onion and garlic for a few minutes, without allowing them to colour. Add the squid ink, then the rice, and cook for another few minutes, stirring continuously.
Slowly add the stock, a ladle or two at a time, ensuring that all the liquid has been absorbed before adding more, stirring constantly.
When the rice is cooked add the cream and half the butter and a little more stock if the risotto seems a bit dry: it should be wet but not runny. Meanwhile, cut the squid into 1cm cubes, fry it in the remaining butter and scatter it over the risotto.
|
|
|
Post by ice on Jan 17, 2008 17:28:45 GMT 8
grazzie donfacundo! great tip re the lumot ink. can't wait to try your uber grand recipe this weekend! ciao segnore! curahee!
|
|
donfacundo
Free Rider
palimos ng pambili ng frame
Posts: 398
|
Post by donfacundo on Jan 17, 2008 17:52:26 GMT 8
Hyderabadi chicken biryani [glow=red,2,300][/glow] 2 c basmati rice soaked in water for 30 mins
10 gm garam masala mix
500 gm chicken breast
50 gm coriander leaves
2 big red onions fried
2 plain yogurt
1 bell pepper diced
red chillies (optional)
1 tbsp garlic, crushed
1/2 c oil
saffron water (1/2 c water + 10 saffron threads)
s/p
toast masala in a pan. set aside
combine chicken, yogurt, masala, chili, bell pepper, oil, s/p. marinate for 30 mins. set aside.
boil water, add salt. add rice.
when, 40 % done remove rice, strain
line chicken in a heavy bottom pan, add half rice, sprinkle with all onions and coriander. add half saffron water. add remaining rice and saffron water. cover and cook for 20 mins on a low flame.
|
|
|
Post by baboinsky on Jan 17, 2008 19:54:02 GMT 8
Don F: Do you have a recipe for the dry kind of Bicol Express? A staff of mine gave me a bottle last christmas and I loved it. Kakasawa na kasi yung may sabaw. TIA
|
|
donfacundo
Free Rider
palimos ng pambili ng frame
Posts: 398
|
Post by donfacundo on Jan 17, 2008 22:38:32 GMT 8
[glow=red,2,300][/glow]try this one:
1st: boil pork cut of your choice until tender with celery, onions, carrots, peppercorn, bayleaf, lemon grass, tabasco, sugar and salt.
2nd: air- dry for overnyt.
3rd: fry until golden brown/ crispy... cut in serving portions
4th: do the usual bicol express recipe but do not add the pork until the sauce is reduced... so that pork will remain crispy but the flavor off the coconut- chili sauce is distinct...
you can also try that steps 1-3 for all your pork recipes especially fried. that left-over stock can also be used for sabaw sa pulutan, just add veggies...
|
|