A few things I've bought, tasted, and liked the last two weeks:
1. Toasted and flavored nori snacks: available in Unimart for P50 a bag. Three flavors - original, bbq, and spicy. I downed a bag of the original, and wished I had a bowl of steamed rice to go with it, and a cup of dark green tea.
2. Ice cream cone from Sango, brand name Giant. P75 each. What I liked the most about it is the non-waxy texture of the chocolate coating, and how the ice cream is piped in to fill a cone all the way to the itty bitty end.
3. Bottle Thai iced tea at S&R, approximately P100 each. I stuck a bottle in the freezer to see if I could get it into a frozen slushy consistency that I like when I'm in Bangkok. No go. Probably some stabilizer in the mix that stops it from freezing. But it wasn't horribly sweet, as it uses cane sugar and not high fructose corn syrup. On the pricey side; homemade thai iced tea is pretty cheap.
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For duhat lovers out there, it's summer, the trees are laden, plopping down their dark purple nuggets. Dinner at my parents last night and managed to win a bowl of lightly salted and chilled duhats from my dad. He gave me a look after I finished the last duhat, sorry dad.
Pike Market Peonies
13 comments:
Ooohh I love duhat! I can taste it now. Duhat and sineguelas will always remind me of summers in dumaguete when it was always in abundance.
Speaking of new tastes, guess what I had for lunch? A peanut butter & bacon sandwich! I was inspired by one of the bakers in the last Daring Bakers challenge that Joey blogged about -- she made a peanut butter & bacon cake. I put a lot of peanut butter, worried that the bacon might overpower it; instead, the opposite was true. Also, I only have chunky PB on hand, so the nuts detracted from the bacon's crunch appeal. But I liked the combo enough to want to try it again with a smooth PB, more bacon, and I think some honey will be complementary too. :-P
It's good right!? I've had a few of those sandwiches! Next for you to try is bacon and guava jam sandwich. :)
Speaking of bacon, have you girls tried baking bacon that was coated in light brown sugar? Omigod. I got the idea from Saveur and it was too deadly for me to repeat. But since I predict what could might as well a life sentence from the doctor after we get my results, I might as well have it again in case it's my last time.
Guys, you should try: White bread, slightly toasted and buttered, with smoked cheese, bacon, and syrup (I use stroop but I'm sure you can use honey, or maple syrup, or Karo). Bomb-diggety.
Nens, we used to cook Spam that way! And, corned beef with sugar (yes, really!) was really big with my barkada! Ok, have to try the bacon version. And then after frying the bacon, I will fry a Krispy Kreme in the leftover bacon fat! Mwahahaha!
Maling! or Spam, ok, that'll work too. We always coated one side of the luncheon meat of choice with sugar before frying it. Then as close to burnt as possible before eating it. My cholesterol memories are awake now.
Joey, you're turning towards the dark side!
Nena, bacon with guava jam sounds delish! (That reminds me, no more guava jam here.) I like meat with sweet. :-D Which is why I'm sure I'll also love the bacon-cheese-syrup combo, Joey. In fact, I might just try that today. Or...cheese with the bacon & brown sugar! As for the KK fried in bacon fat...Joey, you are a wicked, demented, evil genius!!! Everything goes well with bacon talaga. :-D
Speaking of which, I have a question. After frying the bacon yesterday, there was A LOT of fat left in the pan. (What's a good brand of less fatty bacon? I bought Hormel and was dismayed at how much it shrank!) I threw it away, but really wanted to save it to fry with. How long would that last if I did? And should I just keep it in a jar in a cupboard with regular oil, or keep it in the fridge/freezer?
OMG, don't throw away the drippings!!! You could roast your vegies in them, or if still hot, add some onions and with the bits of bacon pour some on spinach for a wilted spinach and bacon salad, or use a couple of tablespoon to heat up some garlic and then fry rice. Im sure our resident evil genius will have a better idea.
That does sound good Jo! And re the Spam, we still cook it that way to this day! I don't personally buy the stuff, but we have it on the breakfast table at least twice a week. (it's so hard not to touch the stuff!) And i rememeber you telling me about the corned beef while you were visiting in London and I made the sugared Spam, then trying it shortly after you left. It was good too. I knwo someone who does the same to vienna sausages.
Holy cow, I think I just had a coronary reading Katrina and Mila's latest comments! haha
But let's say I can't use the bacon fat immediately. How should I store it? And for how long?
Hey Katrina, I would store it in the the fridge...not too long. People say a few days, but I would go longer than that. You can use it on anything! Roast/fry potatoes, sautee veggies in it, fry an egg in it :) Use it to make carbonara!
If you are hard core -- straight from the ref, spread it on hot toast (white bread) and sprinkle with salt.
Nens! I know what you mean! We are only now coming to the end of C's mom's luncheon meat (and corned beef) stash that she got us when we just got married! It took us almost two years to finish a few cans!
Katrina, the hard core option Joey mentioned is really quite tasty. I've spread some paprika paste from Hungary on it too. Nice contrast.
this comment page is making my mouth water:)
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