Food articles posted in Sep 2007

What’s in your macaroni salad?

Macaroni salad was a very common family reunion party fare when I was a child. My father and my aunt, his sister, had their own versions and both were really great. My father’s version included hard-boiled quail eggs; my aunt’s had lots of pineapple tidbits and pickle relish.

Creamed pork, ham, carrots and celery

It’s always a good idea to feed kids with veggies, right? And that policy should be extended to packed school lunches. What I can’t manage is to prepare a separate vegetable dish. If the kids should have their veggies, the veggies should be part of the viand itself. I’m not heroic enough to grill [...]

Dairy Queen’s Waffle Treat

I’ve said it before — I’m not big on ice cream. I find it boring. UNLESS… Look at it this way. Ice cream, by itself, means one flavor and one texture. But… add some nuts, syrup, fudge, crushed fruit and whipped cream and, suddenly, the old boring ice cream becomes utterly exciting. So, there I was was thinking of getting a single scoop of ice cream in a cone until I saw the latest item in Dairy Queen’s menu — the Waffle Treat.

Pho Hoa wins over Pho Bac

Sometimes, I get confused with these Pho restaurants. We used to frequent a Pho restaurant at the Glorietta and I think that was Pho Bac, the same restaurant with a branch at Robinson’s Galleria. Yesterday, we had lunch at Pho Hoa at Eastwood City and it wasn’t until the spring rolls were served that I realized we weren’t at a branch of the Pho restaurant at Glorietta and Galleria. But it wasn’t a bad thing, actually, since I was able to compare the food. The conclusion? Pho Hoa serves better food than Pho Bac.

Mocha pudding

Pudding is a great way to make use of old bread. And I like pudding except that most puddings I’ve tried are much too wet and soft that they actually stick to the fingers. That might be alright if one was eating off a plate and with a fork but for school recess, that just [...]

Scrambled eggs with ham and onions

I always try to have a prepared meal for my kids when they arrive home from school. A few days ago, I cooked paksiw na pata and all that was needed was to reheat it so that the kids could have an early dinner. But the house helper not only forgot to reheat the paksiw [...]

Fazoli’s: Italian food at Eastwood City

Fazoli’s has never been a high-profile restaurant. It’s been there for years and there has never been any fanfare about it. It was not “fashionable” in the sense that people go there to hang out. That was what made it initially attractive yesterday — there was none of that just-to-be-seen crowd that Italianni’s and Starbucks are almost always full of.

Ginataang puso ng saging (banana bud/blossom in coconut cream)

I was in high school when I first learned to cook guinataang puso ng saging. I remember my father advising that I choose the puso ng saging that was long, cream-colored and no more than three inches in diameter at the thickest part. Why that was preferable over the more common fat reddish and fat puso ng saging, I never asked, although I suspected it had something to do with the numerous varieties of banana available in the Philippines. One time years later, when I was obliged to use the non-preferred variety, I realized that the long cream-colored puso ng saging was more tender and required a shorter cooking time.

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