Comments for The Unofficial Cook

Comment on Filipino Macaroni Salad by Mary

Mary — Fri, 12 Feb 2010 01:05:09 +0000

Additional tip for cooking pasta: Add oil (I use olive oil) together with the salt. the salt makes the water reach boiling point faster so you save time cooking while the oil prevents your pasta from sticking together.

Comment on Filipino Macaroni Salad by Mary

Mary — Fri, 12 Feb 2010 01:03:28 +0000

Your pasta tip is funny. That’s the only way I know how to cook pasta, even when I was in the Philippines. Now I’m so curious to hear what the “other” way is. That is also how I boil corn so that it’s tender, crisp, and juicy, not hard and dry like the ones sold by peddlers back home.

Thanks for your recipes. Chicken mami is excellent (even after adding baby spinach) and so I will try the rest.. Salamat!

Comment on Filipino Macaroni Salad by Cheryl Daneil

Cheryl Daneil — Sun, 07 Feb 2010 23:07:31 +0000

2Morrow’s my husband birthday I’ll never try Macaroni Salad in my Life hopefully this taste Gud.TNX 4 they recipes.

Comment on LP 20: Ginataang Tilapia by trenton

trenton — Sun, 17 Jan 2010 06:44:39 +0000

Grabe ang sarap! I cooked this recipe twice. First, without vinegar. Then with vinegar. Bad move. The vinegar tended to overpower the natural flavour of the fish. Maybe I will try half a Knorr cube tamarind next time or a small dollop of Thai tamarind paste.

Do you have a recipe for tiliapia in soy sauce with black beans and ginger?

Thanks and more power. I hope this nice blog lives on and on

Comment on Redstone Inn – Redstone, Colorado by Kevin

Kevin — Wed, 13 Jan 2010 00:50:17 +0000

Wow! Count me inn. I’m sure it is absolutely wonderful. Have you been to The Fort or the Buckhorn Exchange. I like Landry’s Denver and The Famous COS. Paalam. Ingat

Comment on Organic by Kevin

Kevin — Tue, 12 Jan 2010 13:59:50 +0000

Mita – How are you?

I created a menu for a restaurant that my wife Paulina (now ex) and I were going to open on Cebu near the Shangri-La. Café Americana was going to have an American theme with American fare and an American style menu, bar, music and TV etc. Paulina was convinced that enough expatriates and well-travel Filipinos would constitute a loyal clientele. Café Americana was to be similar to “Landry’s” in Denver or “The Famous” in The Springs.

I wonder if you would be interested in taking a look at my menu and recipes. I can be reached at wntrbrg@comcast.net. I would be very interested in your thoughts.

maraming salamat

Kevin

P.S. I was a cook in the US for 10 years and even had an opportunity to study the culinary arts in Switzerland (TWO roads diverged in a yellow wood); I became a computer scientist, yikes!
P.S.S. Philly gave me your link……

Comment on Kam-met by jcfortress

jcfortress — Mon, 11 Jan 2010 08:14:36 +0000

oooh..miss it. i usually use kam-met when eating grilled tilapia and bangus, inihaw n talong with kamatis and fish bagoong, whew!, garbe….yummy

Comment on Filipino Macaroni Salad by Khael

Khael — Thu, 31 Dec 2009 10:14:24 +0000

the way is called boiling point elevation because there is salt used to elevate the temp of the water

Comment on Kam-met by fearless

fearless — Thu, 31 Dec 2009 08:13:50 +0000

… kam-met! you must be an Ilokana i am!!!

Comment on Arroz Valenciana by fearless

fearless — Thu, 31 Dec 2009 08:09:08 +0000

this recipe really brings back good memories… i remember eating this recipe for the first time, on my Gr. 6 graduation which my auntie cooked, but without the potatoes. then the next time she cooked, she added raisins and it was good! i also tasted my friend’s version with coconut milk but it tasted too rich!!! now is my time to make this recipe to welcome the New Year but i think, i will stick to the above recipe sans potatoes! thanks for sharing the recipe, Mita.