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Thread: Stuff I cook that's considered food

  1. #31
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    i saw Anthony Bordain eat Hainanese chicken at the same food court i ate at in malaysia.

    you got some great skills over there in the phillipines. i am pretty sure your chickens over there taste better than our blown up, mutant birds over here thanks for the photos.

  2. #32
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    i am pretty sure your chickens over there taste better than our blown up, mutant birds over here
    there has been a rise in caged chickens here, but there is also a growing interest in free range and organic chickens as well.

    but as always, the cheaper more "conventional" farming is still the winner. chickens here are tiny, they don't taste the same and they get smaller and smaller all the time, coz of the need for lower prices. i hate factory farming. big business. blah. =D

    i studied culinary arts and i've always loved food. i come from a foodie family, and a great cook for a grandmother.

  3. #33
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    Quote Originally Posted by boomchakabowwow View Post
    that kimchee fried rice needs a fried egg on top!! i might make that for dinner tonight!!
    One of my favorite breakfast things, if I take the time for an extended breakfast. Surprisingly, I never had it with Spam, that needs to be changed soon.

    Thanks for the food pics, they look good. We have a growing Filipino population out here, I have to get some to invite me to dinner, interesting food.

    Stefan

  4. #34
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    We have a growing Filipino population out here, I have to get some to invite me to dinner, interesting food.
    our food might not look like much but they have big flavor and a very home-y welcoming appeal that most folks enjoy.

    Surprisingly, I never had it with Spam, that needs to be changed soon.
    spam and hawaii, two things that get a long. lol.

    i wouldn't mind moving to hawaii if i had to, sounds like a great place to be. i don't really cook filipino food since it's what i have every single day of the week. i like cooking stuff i don't normally have since going out to eat is much more expensive. half the time when i go out, since i came out of culinary school, i keep thinking to myself that i know i can cook better than most of the places i go to nowadays, i'd rather buy the ingredients and cook it myself.

  5. #35
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    corned beef i made from scratch. didn't use any preservatives which is why it's greyish brown....

    was pretty tasty stuff for sure!

    just like the bacon, the flavor almost felt lacking as most people are used to that chemical taste you get from pink salt and such


    wanted to post this coz k-fed posted that corned beef vid =D

  6. #36
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    just did some dehydrating of chili peppers. found a good batch of chili peppers from nueva ecija that were especially spicy so i made chili powder out of it.







    needless to say after i was done destemming and slicing them across to help with dehydration, i had to take a piss, even when i was wearing plastic gloves.... hunan hand turned into hunan sausage. lol.

  7. #37
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    moar pizza! lol









    was in the mood for pizza

  8. #38
    Pizza looks great, hope you enjoyed some of those chiles with it.
    one man gathers what another man spills...

  9. #39
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    thanks!

    my eye sure loved the sting of the chile. lol. it pretty much flew up the corner of my eye and stung just when i was slicing the ingredients. so i was cutting veg with one eye open. lol. and no i didn't cut myself.

    will make more to enjoy more pizza and more chili power/flakes tomorrow.

    if i wasn't so afraid of getting more chilis going up my eyes or nostrils i'd hit it with a mortar and pestle to control the size of the flakes. that batch i made had large and tiny bits so it's part flakes part powder. just being too anal on the size of flakes i want. lol.

  10. #40
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    Looks great Franz!

    Do you make your own kimchee? What do you use as starter?

    With Hainan chicken rice the best places for it in Malaysia aren't in the food courts. Should anyone want to look for this in Malaysia a quick google will tell you where the specialist restaurants are. There are places that have been cooking and serving nothing but Hainan chicken rice for generations. IMO the best ones are in a small town called Ipoh. The essentials are in the poaching of the chicken and the use of chicken fat in cooking the rice. Even in the chilli sauce should have some chicken fat in it along with kumquat juice and finely julienned peel. And of course you'd have to start with what Malaysians call "kampong chicken" which is basically organic free range.

    Oh and your dried chilli flakes look deadly Franz! I can feel the heat just looking at it!

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