McDonald's hamburger in Manila, with fries dipped in ketchup and mayo. I'm sure the burger and fries were pretty terrible, but I sure did love the "toy" (it was a C3P0 drinking glass).
DIY burger party: delicious meats cooked to order. Toppings will include: all the bacon, gallon drums of home made guac and salsa, plus the usual suspects (condiments/lettuce, tomato, onion). Sides: chips and/or veggies.
All this deliciousness will be followed by a dessert cocktail featuring your heart and cholesterol medication.
Filipina all the way.
I grew up in the Philippines (up till I was 11), and learned how to cook old-school from my grandma, with clay pots and coal fires. When I went back home a few years ago to visit family, I was really saddened to see that even my grandma had succumbed to the lure of instant seasoning mixes. So now, I'm trying to remember and re-learn how to cook Pinoy food - just to see if it's as good as I remember.
Not gonna lie, that is an unfortunate photo of the chocolate/guinness mousse.
I like bacon with a side of bacon over bacon.
In 'N Out closely followed by Shakeshack. If I could have both at the same time for maximum enjoyment, then even better.
Veggies. And ALL THE MEATS.
Easiest dish ever - sorry, I don't measure. The amount of garlic, ginger and coconut milk depends on the amount of crabs and shrimp that I have.
1) crabs (i usually use leftover steamed crabs with the Chesapeake Bay seasoning - I rinse off most of the seasoning though as it's very salty) cut in half.
2) a pound or so of deveined shrimp (with heads, preferably)
3) a whole head of garlic, smashed and peeled
4) Ginger - at least 3 inches, sliced thickly then smashed
5) 2 bunches of green onions, cut into 2 inch pieces, green and white parts
6) 2-3 cans of coconut milk
7) Thai bird chilies. Or the long, green, not hot at all chilis. Depends on what you have and how hot you like your food.
8) Optional: a spoonful or two of thai curry paste: green or red.
Sautee garlic, ginger until fragrant. Throw in the white parts of the green onions. Sautee some more till green onions start becoming translucent. Throw in the chilies and stir. Add curry paste if you'd like, but you can leave it out. Add coconut milk (2 cans of the milk, then just the cream part of the 3rd can). Heat till bubbling and starts to thicken. Add (raw) shrimp. Cook till mostly pink. Add (cooked) crabs. Or if you have raw crabs, add crabs first, cook till mostly done, then add shrimp. Season with salt or fish sauce. If you like to live dangerously, add taba nang talangka (crab roe paste), taste, then add fish sauce if necessary.
Eat with a shit-ton of rice. Then call your cardiologist because you're gonna need to up your medication after eating EVERYTHING.
Man, I think I'm going to make this tonight with just shrimp.
Avocado shake (w/tapioca pearls optional) FTW! Though I do love a tomato/avocado/red onion salad.
I like to serve prosciutto thinly sliced, arranged beautifully on a plate...then grabbing the entire pile and stuffing it in my mouth.
THANK YOU ALL SO MUCH! You guys are amazing. Seriously, seriously amazing.
Not only did you all give me ideas for our office potluck, but for my own holiday party!
So on my office party list (someone else is bringing the meat and cheese platter. Dammit!)
1) Puff pasty tart w/tomatoes, parm and oregano
2) Roasted/candied nuts
3) Mexican dip. (I made it last night. I'm not gonna lie: I ate half the pan in one go. I am a little ashamed of myself.)
EVERYTHING ELSE: party at my place. I'm extra excited about the spinach "brownies" and the different savory tarts.
Pork adobo cooked old school: charcoal fire, clay pot, no soy sauce: just cuts of fatty, fatty pork, homemade palm vinegar, REAL garlic (tiny and powerful), bay leaf, peppercorns and a handful of seasalt. It was AMAZING.
Question: the instructions state that you season with salt after you've blitzed the hell out of it using a hand blender. Why wait till the end? Why not add the salt at the beginning for a more uniform seasoning? Would it break the mayo if you add salt with the lemon juice?
"...the reference to not having to rest the meat is hilarious..."
Uhmn, be that as it may, but I didn't think resting the meat involved being anywhere near a trashcan.
One word, (but long syllable): EEEEEEEEEEEW.
No recipe for the cheesecake cupcakes? *cries all the tears in the world*
I have a giant coffee mug that I've had for over a decade: my best friend gave it to me before I went off to college. It's seriously big enough to use as a ramen bowl (which I've done.) As expected, I was also the most hated girl during dorm coffee hour.
@dbrackst: Maybe not for the ginger ale (and yes, I've tried the whole underfilling the bottle so it just covers the tip of the tube). You guys are probably right - it's all that sugar.
As to why I'd fizz up the flavour, one of the recipes on WashPo was for a watermelon soda. The recipe states:
"Because watermelon juice is so naturally watery, using seltzer to carbonate it is not recommended. For best results, use a soda siphon, which carbonates the juice without further dilution...For the soda: Pour the juice into a 1-quart soda siphon. Charge with CO2 according to the manufacturer's directions. Divide among tall glasses filled with ice. Garnish with more sea salt, if desired. "
Makes sense: If I poured fizzy water into the blended watermelon, I'd get very barely fizzy agua fresca. So now I'm wondering what kind of soda siphon they're using that they don't get the exploding action.
Thank you all for your tips! Maybe next time I try to fizz up a pre-flavoured bottle, I'll do it in the bathtub :)
Meat. Lots and lots of meat. Meat in fancy marinades, meat with fancy rubs, meat with fancy salt. MEAT.
Onigiri, JFC, and steamed veggies. Yeah a little boring, but comforting!
Fudgy chocolate cake w/thick chocolate icing. *drools*
@djwackfriz - was TOTALLY waiting for beef curtain comment. I loled.
I'm imagining Gaga opening up her dressing room fridge, and pulling out a mannequin wearing the dress (and maybe some vodka from the freezer because you need to be terrifically drunk to wear that.)
I don't know how to explain how/why I became such a wimpy eater from when I was 11 till I was 18. I mean, for crying out loud, I grew up in a very rural town in the Philippines. I ate bat, rat, giant lizard, dog (unintenionally! I didn't know it was dog. I probably wouldn't have eaten it if I'd known. Probably.) unidentifiable meats on a stick, offal, etc when I was growing up.
Then we came to the US. And suddenly I decided that I was not going to eat anything but terrible Americanized chinese food (Panda Express, anyone?), certain kinds of filipino food (the safe stuff: pancit, adobo, lumpia. Definitely no karekare, dinuguan, etc.)
My moments of stupidity during those years? My best friend is Indian. Her mom and grandma are AMAZING cooks. But guess what we'd eat when I'd sleep over at my BF's house? Pizza Hut. Or Dominoes. Their fridge would be stocked with amazing curries and sauces and homemade pickle and I'd wrinkle my nose. All those wasted years because I was too fussy to eat it because it was "too spicy." OMG.
I can't wait to read your taste test - I use Vermont when I have a hankering for kare raisu. I have a box of S&B golden in my cabinet but haven't gotten around to cooking it.
Japanese curry is one of my favorite things to eat during winter: hot rice, curry w/potatoes and meat (and a few lashings of fish sauce), what's not to love?
I have nothing constructive to add, but I will say that I am currently considering crawling under my desk and staying there permanently. I am traumatized by that giant bug photo, and even more freaked out at the thought of one of these landing on me.
Velveeta. I make Heart Attack Cheez Dip with it (Jimmy Dean or similar breakfast sausage + garlic + thai bird chilies + velveeta + rotel = delicious, delicious death.)