Do that with some yellow peppers and it sounds perfect.
Fuck yeah! Adobo is awesome.
But if you go there allot of Mom’s and Lola’s (Grannies) argue that their recipe is the best. Adobo has allot of variations, Some put pineapples. Some serve it on a bun. Some are cooked in a grill but most are on a kawali (A big pan similar to a chinese stir fry pan.)
As a lazy ass Senior high student, I really enjoyed it since it was cheap and was a one pot wonder!
Interesting how many different dishes are called adobo.
A Nuyorican (Puerto Rican family living in New York) friend invited me for Adobo which was a pork shoulder roast seasoned with heaps of oregano, garlic, and black pepper. Delicious, but nothing in common with the Filipino chicken.
Just looked it up: Adobo or Adobar is the immersion of raw food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, soy sauce and vinegar to preserve and enhance its flavor. The Portuguese variant is known as Carne de vinha d’alhos.
The practice is native to Spain and Portugal. It was widely adopted in Latin America and other Spanish and Portuguese colonies. In the Philippines, the name adobo was given by the Spanish colonists to an indigenous cooking method that also uses vinegar, which, although superficially similar, had developed independently of Spanish influence.
Looks good, but it was baked by a pro.
Never been keen on fancy desserts. Or gooey chocolate things.
I do like pie and ice cream and crunchy biscuits.
Mac & Cheese
I can hardly remember how a cheeseburger tastes.
I love burgers, but hold the cheese, thanks.
And if you put bacon on it, I’ll break your arm.
Are you stocking up on port?
Hope the theatre job is going well.
I just ordered a mixed case of New Zealand wine. The shipping is ruinous.
My favourite food would have to by jambalaya. A comfort food my momma makes for me that I love!! As for drinks, I love beer. My siblings and I like to spend family time together by going to breweries and trying new kinds of beer. It’s a thing, lol.
Had a friend who was a devout Creole cook. Jambalaya, gumbo, court bouillion, étouffée, New Orleans-style BBQ.
She came to our place and we didn’t have filé in the spice cab, and she was outraged. Got a bottle of filé now. Every time I see it, I think of her (she died, way too young, last year).
I am a vegetarian since years and I favor European cuisine yet my most favorite is the Japanese cuisine that I had time to enjoy and get used to during my “Japanese years”. For me a meal doesn’t go without a good wine. I don’t drink any kind of soda or industrial bottled diseases (like I call all those things); I am on water, homemade fruit juice and alcohol diet. Red wine is my favorite on a daily basis, I am not against a cup of champagne from time to time. And since I am a drunkard writer (I can’t write without alcohol in my system) I had the time to taste all sorts of strong alcohols along the years, and my favorites are rice based alcohols (Sake and Soju mostly), also vodka and, at the bottom of the podium, my irreplaceable Scotch whisky.
There’s been a pro sommelier on the thread, who liked chatting about wine, but she changed jobs.
I’m keen on wine and have some with most evening meals. I keep a modest cellar down in the cool basement, under the stairs. My favourite red variety is zinfandel/primitivo. Second is syrah/shiraz. Just bought several bottles of Foppiano Petit Sirah, with dabs of zin and carignane in the blend.
Excellent with food. It’s about $15 USD. I’ll probably try their estate bottling at some point. But I just ordered a case of New Zealand wine and my budget is shot for the rest of this year.
I’ve never had a dedicated sake drinker to introduce me. Do you heat it? I make Japanese-style pickles (hakurei turnips, ginger, kombu) and use mirin sweet rice wine in that. Not meant for drinking, I reckon.
It depends on the sake. It used to be that you heated it - I use a bowl of hot water to keep my sake flask warm - but these days, there are plenty of varieties of sake. Some is meant to be served warm, some is meant to be served chilled, some is meant to be diluted … .
Ask around, and you’ll find something out there, I’m sure.
Personally, I like sake from around Hiroshima. It’s light, with a slightly oily texture, and can be served at room temperature. If you heat it, the sake thins and becomes more fragrant, but I like it more robust.
There’s a place in town, Mizu, that does sushi and other Japanese dishes. The owners and most of the staff are Indonesian, with a Japanese sushi chef or two at the counter. They have sake on the menu, so p’raps I’ll give it a go next time I eat there. I’m mates with one of the servers and can ask her to steer me on pairing a sake. They serve several eel dishes and also have green-lipped NZ mussels, baked, with a dab of sriracha mayo on top: super-delish!
A lot of people do sake with sushi or sashimi. But, if that restaurant does okonomiyaki, then try the sake with that. That was a good pairing I came across in Kyoto.
Of course, you’ll still need a beer to wash the okonomiyaki down. Sake only goes so far.
I wish you well with the mussels. I’m one of those people who can’t eat them. There is something about shellfish that just destroys my digestive system.
Okonomiyaki is new to me. I did a search:
Sort of a frittata or griddlecake with shredded cabbage and what-have-you.
Looks delish. Pretty sure that the café doesn’t serve them. I’ll give it a go at home.
The great fun thing about them is when you get to cook them yourself. The okonomiyaki restaurant I ended up in had gas-powered hot plates at the tables. The server would fire it up, then bring you the semi-cooked okonomiyaki, along with tools. Hot metal, flammable alcohol, drunk and hungry Irishman (hic!) - what could go wrong?
Too bad. Wonder if you have an allergy to iodine, which I think is the most common problem with seafood.
Any problems with Cullen Skink? That seafood chowder?
No. It’s not iodine. I can quite happily eat other seafood - even raw seaweed, which is used in parts of Ireland to ward off goitre - but shellfish make me ill. Very embarrassingly ill.
The last time I had mussels was at a Belgo in London (Belgo is a chain that specialises in Belgian beer and mussels). One hour later, and I was in the toilet. Not an isolated incident, but I learnt my lesson. No shellfish for me.
Wonder what you’re reacting to? The scientist in me wants to cage you and run some blind tests.
Maybe the worst thing about living so far inland is the lack of fresh kai moana. Where we lived when I was young, you had to be cautious about clams and such because the harbour was polluted by the effluent from towns and livestock waste.
Later, cruising with friends, we’d anchor off an uninhabited bay and go for clams and cockles on the tidal flat. I was notorious for eating them as fast as I dug them, and coming back with an empty bucket.
Cockles make excellent bait for tämure (red snapper) and other fish. Päua (abalone) is good eating, too, but you have to pound it thoroughly to get it tender. When they first opened coin-op laundrettes in NZ, people would bring in päua and put it in the dryers with the heat off. Ka-chunk, ka-chunk, ka-chunk. Made a bit of a mess.