I was at Hi-Top Supermarket along Quezon Avenue in Quezon City with Eldest and Youngest Sisters, the Father, the Spouse, the Nephews and Eldest Sister’s Youngest Daughter on Maundy Thursday. Hi-Top is one of my old stomping grounds and I’ll write more about it when I have a photo to go with the post. For now, take a look at the ice cream photo here. Have you seen a greener ice cream?! If you’re Filipino, you’d probably answer in the affirmative. We’ve all had Avocado Ice Cream after all. Yes, you read right – Avocado Ice Cream. Continue reading “Arce Dairy’s Green Tea Ice Cream”
Eurobake has been around a very long time. This bakeshop made its name with two well-known products: Inipit and Malolos Ensaymada. Even when they didn’t have a Metro Manila outlet, people braved the horrific traffic and flocked to the nearby province of Bulacan for these two goodies. Are they worth it? Absolutely. Continue reading “Eurobake – Guiguinto, Bulacan”
This is another common Filipino dish usually using annatto seeds to liven up the color. This particular one didn’t have the coloring because I always like the colors of the vegetables in pancit to show as naturally as possible. I wrote about it in an earlier post on pancit. Continue reading “Pancit Sotanghon Guisado”
You won’t find much SEO, Internet Mogul, Marketing and Web Tips here, we pretty much stick to food and Philippine living. But I came across a “How To Make Money On Line” guy a couple months back name of John Chow, and in between all his Internet-guruing and how to make a million blog posts he does a pretty darn good job with food, mainly restaurant, reviews.
Anyone who knows me knows I’m a club or clubhouse sandwich guy. I’ve enjoyed them all over the world and I have been amazed at the variety. But John introduced one here that really made my mouth water. This is a Peking Duck Clubhouse. It’s made with spiced mayo and a pancetta crisp on fruit and nut bread from by Iron Chef America champion Rob Feenie’s eponymous Vancouver restaurant, Feenie’s’.
Rob also runs a successful assortment of other food businesses as well, but this review isn’t about Rob or his inventive sandwich talents, it’s about John Chow.
Why would a food aficionado or blogger want to visit John Chow’s site? Well for one thing there is unlikely to be anyone else who routinely spends the kind of money on lunches and dinners as John … I’m certainly too cheap and I like to read how the other half lives.
John covers food on an irregular basis but usually several times per week. The rest of the menu consists of some really great tips and how to articles about getting traffic to your web site, making money from your web site and conducting business in general. John owns and runs a large technical review style website which is his “bread and butter” and started his personal blog on as a way of sharing ideas and keeping in touch. John doesn’t position himself as a food blogger though, he prefers to maintain his main theme at all times, how to make money online. It’s become wildly successful and you can certainly feel free to drop by and have a taste. If you are interested in more blog traffic, you too can write a review of his blog and likely get a ton of clicks.
My only two criticisms on John’s blog are the fact that he really needs to get a decent camera and/or learn about lighting because some of his photos have great subject matter but don’t have near the appeal they should due to incorrect lighting. Secondly, John should lose the phoney and childish “evil” persona he loves to use, perhaps to cover his shyness. He’s a businessman, a web entrepreneur, an ad company executive, writer, father, husband, good son and all that sort of stuff … he doesn’t need the “evil” tags any longer.
The title is in reference to that BBC cooking show, “Two Fat Ladies”, which my mother and I used to watch together before I was married. I have my own Two Fat Ladies here in the Philippines too. I don’t think any woman would be flattered to be called fat so I didn’t tell them about this blog. But hey, thrown me in and we’ll be Three Fat Ladies. Continue reading “My Two Fat Ladies”
These squash parts consisting of the fruit, the leaves and flowers were fresh from the vendor who traveled all the way from Nueva Ecija, about an hour’s drive to our place. I ordered it the day before and they come and bring it to my doorstep the very next day. There is nothing more convenient in the world I can think of.
Continue reading “Squash: Parts are Parts”
This sherbet is made with young coconut which we call “buko” in the Philippines. Buko is perfect for a sherbet because the water from a young coconut has a slight sweetness that makes the perfect base. The tender coconut meat when chopped fine and churned with the buko juice also enhances the sherbet’s texture, making it amazingly creamier.
Continue reading “Arce Dairy’s Buko Sherbet”