Archive for Food
I just officially turned my back from Lily's and Skippy peanut butter brands. From among the four flavors I tried tonight my favorite is Dark Chocolate Dreams! I have Smooth Operator, Cinnamon Raisin Swirl, and Bee's Knees. Next time I will try these 2 other flavors from Peanut Butter Company: White Choco Wonderful and The Heat Is On. To me the PLUSses are: creative flavors, pairing suggestions in jar, no excessive oil, consistently smooth texture, just the right sweetness and that they have a small-town feel restaurant near Madison Square Park. Now how cools is that? A peanut butter so good it has to have its own restaurant in the City. Peanut Butter Company has a store and restaurant in West Village, NYC.
Pop Bar, an ice cream shop in Greenwich Village, gets ready to make a sell this winter by offering a hot drink addition in its usual 'handcrafted gelato on a stick' menu.
The store serves hot chocolate drink on a stick for less than $5 each. The idea is to melt a bar of chocolate, which is given separately, in a frothy and steaming cup of milk. The options are regular, dark and white chocolates.
I ordered the dark variety and once melted, the drink is just the right sweetness and very creamy! Recommended for those looking for something more than the usual hot choco drink. Definitely a no-no for dieters.
One of my favorite Ilocano specialties is the binubudan or tapuy. Binubudan is a wine porridge that is a favorite northern Philippine delicacy usually eaten as a snack or breakfast item. It has a soupy rice consistency and with a sweet juice that tastes a lot like sake. The key ingredient is the 'budbud' or live yeast balls available in the Philippine north. Once I tried using the yeast balls available I found in oriental stores in New York, the finished product did not quite come close to the kind we eat back home. (Maybe in the microbiological level there are also ethnic differences) In my part of the US, the perfect timing is during summer, June to August, when the hot weather is most ideal for fermenting binubudan.
Preparing binududan is fairly easy. The hardest part is waiting 3-9 days before the delicacy can be enjoyed.
INGREDIENTS1) Sweet sticky rice (for stronger wine taste) or red rice (for sweeter binubudan) 2) Budbod, usually imported from the Philippines 3) PATIENCE! - Fermentation can take 3-9 days. WHAT TO EXPECT 3 days: it starts smelling like alcohol. 5 days: my favorite when I can taste the alcohol, but the rice remains sweet. 9 days: results to a very intoxicating binubudan and bittersweet taste. 10 days or more: Expect some kind of hard liquor. Rice will disappear. PROCEDURE 1) Steam cook the rice. (Like you always do) Let it cool.
2) In a clean (must be very sterile) container, terracotta or steel, sprinkle the powdered budbod evenly on cooked rice. For one cup of rice, I usually use half of the budbod cake. I arrived at this preference by trial and error.
3) Cover the container with a clean cotton cloth. This allows the fermentation agents to breathe and do their work well.4) Keep and place in a cool dry place away from sunlight and movement. Do not disturb until its ready.
5) Once the binubudan is ready it will smell sweet and with soup that tastes a lot like alcohol. No need to add anything. I like serving it cold though so I put it in the fridge to cool before enjoying.
Like any alcoholic beverage and food, it can be intoxicating so eat moderately.
Meeting Chef Morimoto today was serendipitous. I was just coming out of the high tech Japanese bathroom of a high-end restaurant named after him when a handsome guy from the bar called our attention and asked casually if we were visiting. Smiling my very best and fully refreshed from using the Japanese toilet (that has the option to wash the front and rear after each use), I went straight to the bar ready for a quick 'pretend- tourist' chat. But before I can even answer his follow-up question was, "Would you like to meet The Chef?" As he said the line his arm was directed to a man gloriously clad in all white from shades to sandals. He looked Japanese but I didn't recognize him yet. When he finally spoke he said, "Are you from Manila?". I said, "No, I live here, but I used to be." Kamy, the teenager with me butted in, in an obviously star-trucked manner, "Are you really The Chef?" The man humbly said yes and we all shook his hand trying so hard to conceal our excitement. We chatted more, then he offered us his new line of sake. The bartender even joked about checking our birth dates to verify if we were all over 21. Even if I really didn't want to drink, I couldn't say no to Morimoto. I took the big shot glass, slowly sipped its contents then gave the other guy the camera to take a picture of us and SNAP! Here's the picture with the Iron Chef.
The sake was bittersweet and smooth, the type that didn't ferment too long. I mentioned that I also ferment my own rice wine. He smiled and looked surprised. By then I guessed that they were probably conducting an impromptu survey to see how consumers, particularly women, will warm up to Morimoto's new line of sake that his company plans to roll out to liquor stores soon. Then one of the guys told us that Morimoto will soon get ready for the taping of the newest season of the Iron Chef. (I should have asked to be part of the studio audience. Darn!) That was our cue so we said our goodbye, wished him well and left the man and his sake sitting quietly at his very own immaculately white bar.
The Iron Chef show is filmed at the Food Network studio located at the 2nd floor of Chelsea Market in New York's Meatpacking District.