Commenter

AyeEat

Born in Texas, raised in Sao Paulo, now living in Manila.
I love eating nearly as much as I love cooking.
Trying new recipes, perfecting old favorites.
I love to travel, I hate being stuck in one place for too long.

  • Location: Manila, Philippines
  • Favorite foods: Mexican, Brazillian, Caribbean.
    If it's spicy I like it, If it's grilled I like it.
  • Last bite on earth: A Jamaican beef patty

Latest Comments

What do you guys prefer plastic or wooden

Wood, for aesthetic purposes, because they're heavier and won't slide around on me as much, and I don't have a dishwasher, so whatever I have I'll be washing by hand.

I've even used the back ends of two wooden boards to press out tortillas.

Sous Vide Pulled Pork, looking for input

You could dry rub the pork (I'd probably add some chili powder, cayenne powder, cumin, and garlic, or garlic powder or garlic salt, to what you listed earlier), sous vide that, then shred and mix with a sauce that you've incorporated caramelized apple into.

New Years Day Cuisine

Marinated chicken in soy sauce, calamansi juice, siling labuyo (local chiles), garlic, pepper and some brown sugar. Eating that with some mashed potatoes and my wife's red rice.

I'd have some more champagne but I'm working later this evening.

"Do you have a hollow leg?"

Pretty much everyone in the Philippines. Almost all of my coworkers are tiny. 5'2 and maybe 110 pounds soaking wet and they eat more than I do. They'll pack away 3-4 cups of rice per meal, loads of chicken or pork or whatever we happen to be eating, then complain about how they're getting "fat" and need to diet, but they don't and they won't.

Biggest dining-out letdown?

This cafe in Panama City that got rave reviews on a number of travel sites. "Amazing location, wonderful food!" they all seemed to claim.
What I got was cold calamare that seemed like it had come out of the freezer and not been cooked through. Steak and chicken that a wolf would have trouble getting down because it was so tough, and both seasoned exactly the same and seasoned so much it was hard to tell chicken from steak. As well as terrible service.

That was the first time in my life where I didn't leave a tip. I just couldn't do it.

Colombian food help?

When I visited Cartagena, one staple was deep fried snapper, patacones (pounded and deep fried plantains, the green kind) and coconut rice. This dish was served everywhere on the Caribbean coast.

Empanadas were also very present on the streets. They are also fried, not baked as you might find in Argentina. Arepas as well, though, again, unique in style to Colombia, not the same you find in Venezuela or Curacao.

Ceviche is everywhere in many variations. I noticed many of them have ketchup in them. Not my favorite thing ever but a big hit with the locals.

Steaks tended to be the thin flank-like variety, rubbed down with onion, drizzled in lime juice, then seasoned and grilled.

I'd say the fried snapper was the biggest on the coast though.

THE END OF THE WORLD

The world ended here about 16 hours ago. It's almost 5PM 12/21 already.

My "last meal" was a sizzling plate of fried chicken in gravy with rice and a coke. That was around 2:30AM local time on the 21st.
Seeing as how society is still functioning, I'll be leaving for the beach in about 12 hours for some diving.

Wine that goes with Chinese Food

What kind of Chinese food? It's a big country.

Late Late Late Night Snacks this week

2-3AM is lunch time for me.

Over the past few week or so, some kind of garlic chicken and fried rice, pork adobo, fried chicken in gravy, sinigang(tamarind soup), lechon kawali (boiled and then deep fried pork belly), shanghai rolls and rice w/ vinegar, bangus (milk fish) bbq.

What's in season where you live?

There is only rainy and dry season here in the Philippines. Pretty much the same produce is around the markets as always. Banana, banana flower, mango, jackfruit, coconut, dragon fruit, rambutan, and so on.

I saw a lot of farmers drying rice by the sides of the road about a month ago when I was out in one of the provinces. Banana crops took a pretty big hit from typhoon Pablo this last week, haven't felt the effects yet though.

What's on your thanksgiving menu?

Turkey here costs P1,500 per kilo, nearly $40. So turkey might not even make it to the table.

I'm thinking maybe I'll get a whole cooked duck from China Town, make some stove top stuffing, dump a can of cranberry sauce on a plate and call it a day. Sometimes ex-pat life gets difficult.

So what do radiator fluid and beaver tail taste like...

Is 'beaver tail' like the male version of the classic 'grilled cheese' post?

The Thanksgiving dish you are looking forwards too?

Turkey. And stuffing. And everything else.

I have no oven. All I've got is a portable electric burner, a small toaster oven, and a microwave. There will probably be no Thanksgiving this year.

Regional Foods

Texas Red chili. No beans, no tomato, the way God intended Chili to be.

Mexico City style banana-leaf tamales with mole.

Mortadella sandwich from Sao Paulo.

Deep fried red snapper with patacones and coconut rice from the Colombian caribbean coast.

Morning drinker

I work on American time. Here in the Philippines that means 9PM to 6AM or so. So 7-8AM for me is beer o'clock. If not having a beer it could be anything, mango smoothie, orange juice, orange mango juice, soda, etc.

Nov 4 - What's for Dinner?

Last night (Nov. 4) I was too lazy to cook so I ordered a whole litson manok (grilled chicken) from a local chain that does bbq chicken, pork belly, and little else. They have a limited menu but what they do offer they do right.

I'm thinking about starting a pot of chili in a few hours. My local grocery store doesn't open until 10am, so a few more hours until I can go buy ingredients.

New to Whole Foods

I didn't go to Whole Foods often in the US but, like pretty much everyone here seems to have said, I liked their selection of cheese, beer, and I found the bread selection to be pretty good.
Their meat and seafood was often pretty good looking but I found it high priced. Though occasionally they have sales that last just 30 minutes or so and the prices are really good. Gotta be there at the right time though.

I haven't seen WF here in the Philippines so haven't been to one in quite a while.

Cilantro: Yea or Nay?

Yea. Need it on my tacos, need it in many of my salsas.

Guacamole help

"I think marshmallow fluff would work fine."

heh. Where's the 'like' button on this thing?

Viva Mexico! Are you cooking Mexican food to celebrate?

Oh, and I forgot one of the most important parts, the Tacos Matamorenses are served with bacon. That's one of the defining ingredients.

Viva Mexico! Are you cooking Mexican food to celebrate?

Our Matamoros style was different. It consisted of beef marinated overnight in lime juice, salt and pepper, onion, garlic, and a bit of vinegar. Then we cooked it and sliced it very thin, served on (soft) corn tortillas with the usual toppings - onion, cilantro, cheese, salsa.

We did a habanero-carrot salsa that was very sweet on the front and hell-fire on the back. Also made a salsa with the local bird's eye chile, fire roasted, plus fire roasted garlic, onion, and tomato, then adding lime juice and cilantro. It was very hot.

The charro beans were a hit, gone in minutes.

Your meal sounds good Lorenzo. What was in the seafood cocktails?

Big Mac Hack

Unfortunately they don't have the dollar menu here in the Philippines. On the other hand, the price of a Big Mac sandwich is about half the price here of what it is in the US.
I fear I'd just confuse the people at Mc D's if I ordered a smaller sandwich with the Big Mac sauce, so I just stick with the #1.

Weekend Cook and Tell: Cooking on Vacation

I tend to eat mostly street food and at restaurants when I'm on vacation. Especially in countries with an amazing food-culture like Mexico. I would very often ask the waiters or people running the food stalls what ingredients were in the meal/salsa/drinks/etc., and then try to recreate that when I got home.
I picked up a number of great tips on preparing meals and condiments while abroad. Fried plantains I discovered while in Jamaica remained a staple on my table for years. Salsa de Arbol from Mexico City as well. Tamales from Northern Mexico. Fried snapper from Colombia. Pao de queijo from Brazil, etc.

Here in the Philippines my kitchen is hardly worthy of being called a kitchen. 2 portable electric burners, a toaster oven, and a microwave is all I have. This means I eat out a lot. Fortunately a few dollars will get you a satisfying meal, so it doesn't break the bank. Now that I've spent a number of months here I'm starting to crave some of my old favorites, so am having things I cannot find here like mole sauce shipped over from the US. The vast majority of my meals are still local though.

Cheese - Your favorite vs. what you most commonly consume?

Love queso Oaxaca and parm reggiano, probably at those two the most back in the states. Cheese is kinda expensive out here in the Philippines, and selection limited at many stores. I don't eat very much of it anymore. When I do, I buy whatever I need for a specific purpose and then use it until it's gone.

In-N-Out really that good? Do you like Whattaburger?

I think Whataburger is considerably better than other fast food joints I used to go to when I lived in Texas. The problem is, since they cook everything to order, it takes a really long time (in comparison) if you're hitting the drive through. Still, if my options were McDo, Jack in the Box, or Wataburger I'd take Wataburger every time. I like theirs more than Sonic too.

I know I've had In-N-Out, it wasn't memorable. Not somewhere I used to frequent.