Spicy food is something that I personally enjoy eating. It adds life to a lot of dishes, and it speeds up the metabolism. With the growing trend of super-hot spicy noodle challenge or atomic hot sauce, people tend to misunderstand the meaning of spicy.
When we think of spice or say something is spicy, what comes to mind? Well, chilies, of course. Through the years, we’ve gone from siling labuyo to hot sauces, to chili garlic, to thicker hot sauces like Sriracha and more recently, Gochujang paste.
For a lot of people, the spice section in groceries is just a place to get some salt and pepper, maybe a few pieces of bouillon cubes. I understand that those tiny glass bottles with all kinds of powders and dried flakes can be overwhelming.
In today’s bustling restaurant scene, it’s hard to imagine that only a little over a decade ago, the words gourmet and comfort food weren’t as familiar to diners in Metro Manila.
I’ve known Chef Myke “Tatung” Sarthou for five, maybe six years now. While we aren’t super close, I see him often enough and we have enough exchanges on social media and in person that I consider him a friend.
More and more establishments are opening at High Street Mall in BGC. One of them, Georgetown Supersteaks, is like a Fridays that grew up.
It’s Christmas and as everyone is all agog with the merrymaking and wolfing down loads of food, my thoughts turn to water.
As is the case every holiday season, the streets are gridlocked and the malls are bursting with shoppers.
Christmas is not always about giving a gift that costs ridiculous amounts of money. For me I like giving and receiving gifts that take some thought into them.
Fruitcakes, cookies, ensaymada, cakes and pastries of all sorts…these are what we typically receive, send and recycle year after year.
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