bangusbelly.blogspot.com
The Theoretical Chef: September 2011
http://bangusbelly.blogspot.com/2011_09_01_archive.html
Monday, September 12, 2011. Means "meeting place" in Austrian. It's also an Austrian deli/restaurant along EDSA that I've been seeing since the 1980s as a kid. We used to live in Las Piñas but most of our relatives were in Quezon City so we we'd pass by the place on our way to reunions. I've always wondered what was there. Good thing they have a very informative website here. Which looks like it was designed in the 1990s. Not that I'm complaining since it has everything I needed to know.
bangusbelly.blogspot.com
The Theoretical Chef: September 2013
http://bangusbelly.blogspot.com/2013_09_01_archive.html
Monday, September 9, 2013. Retaking the Kitchen: Mac and Cheese. Cheese, grated (preferably medium hard like Monterey Jack or gouda so they're amenable to melting). Freshly ground pepper (optional). 1 Cook pasta; put some salt in the water for taste.When cooked, drain the water but don't dry it out too much. You want just a little of the steam and hot water to remain with the pasta so it will melt the cheese. Serve to 3-year-old boy with a voracious appetite who wouldn't share. Links to this post.
bangusbelly.blogspot.com
The Theoretical Chef: March 2011
http://bangusbelly.blogspot.com/2011_03_01_archive.html
Thursday, March 24, 2011. Yeah, it's been a while since my last (non-)post. It's not as if anyone's reading this blog anyway. Oh well. Here's my mom's meatloaf recipe, which she began making sometime in the late 1980s, then stopped, then made it again in the mid 1990s. When I was single it was sort of a staple since it's very easy to do and keeps/reheats well. My Dear loves it, and I guess it contributed to how history eventually turned out. Resulting in Lucas. Hehehe. About 1 cup bread crumbs (optional).
bangusbelly.blogspot.com
The Theoretical Chef: Retaking the Kitchen: Mac and Cheese
http://bangusbelly.blogspot.com/2013/09/retaking-kitchen-mac-and-cheese.html
Monday, September 9, 2013. Retaking the Kitchen: Mac and Cheese. Cheese, grated (preferably medium hard like Monterey Jack or gouda so they're amenable to melting). Freshly ground pepper (optional). 1 Cook pasta; put some salt in the water for taste.When cooked, drain the water but don't dry it out too much. You want just a little of the steam and hot water to remain with the pasta so it will melt the cheese. Serve to 3-year-old boy with a voracious appetite who wouldn't share. View my complete profile.
bangusbelly.blogspot.com
The Theoretical Chef: March 2010
http://bangusbelly.blogspot.com/2010_03_01_archive.html
Monday, March 22, 2010. It's been a while since my last post. Between my Floyd memorial and this post I moved residences and had a new position at the Bank. And I became a proud father to my son Lucas. I name this dish after our little boy because this truly is a fusion of my Dear's and my cooking styles. And it can give you a good kick. 1/2 kilo pork, cubed ( menudo. 1/4 kilo potato marbles, halved. About 6 medium tomatoes, diced. 1 onion, chopped. 1 garlic, chopped. Dried chile pods (I used chile Arbol.
bangusbelly.blogspot.com
The Theoretical Chef: June 2010
http://bangusbelly.blogspot.com/2010_06_01_archive.html
Thursday, June 24, 2010. In Defence of English Cooking. We have heard a good deal of talk in recent years about the desirability of attracting foreign tourists to this country. It is well known that England’s two worst faults, from a foreign visitor’s point of view, are the gloom of our Sundays and the difficulty of buying a drink. Now that is simply not true, as anyone who has lived long abroad will know, there is a whole host of delicacies which it is quite impossible to obtain outside the English-spea...
bangusbelly.blogspot.com
The Theoretical Chef: April 2010
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Friday, April 16, 2010. The Bourdain recently did a show. About learning how to make the simplest stuff- roast chicken, omelet, spaghetti with tomato sauce- and asked renowned chefs like Thomas Keller. Truly PhD level stuff. In which case I'm stuck repeating 5th grade. Links to this post. Subscribe to: Posts (Atom). View my complete profile. Inato lang Filipino Cuisine and More. Uzbek and Central Asian Cooking.
bangusbelly.blogspot.com
The Theoretical Chef: In Defence of English Cooking
http://bangusbelly.blogspot.com/2010/06/in-defence-of-english-cooking.html
Thursday, June 24, 2010. In Defence of English Cooking. We have heard a good deal of talk in recent years about the desirability of attracting foreign tourists to this country. It is well known that England’s two worst faults, from a foreign visitor’s point of view, are the gloom of our Sundays and the difficulty of buying a drink. Now that is simply not true, as anyone who has lived long abroad will know, there is a whole host of delicacies which it is quite impossible to obtain outside the English-spea...
bangusbelly.blogspot.com
The Theoretical Chef: July 2012
http://bangusbelly.blogspot.com/2012_07_01_archive.html
Tuesday, July 17, 2012. Red Buffalo Wings and Pizza. Let me begin with the bottomline: Red Buffalo Wings and Pizza. On just as the chicken left the fryer. I'm dispensing with the scores. Since they need to be adjusted for inflation and my changing marginal propensity to eat at restaurants. And I'm too lazy to do it now.]. Links to this post. Monday, July 2, 2012. Wow, it's been that long. It has been more than three years since I last reviewed a restaurant. I wasn't even married yet. Where I occasionally...
bangusbelly.blogspot.com
The Theoretical Chef: August 2013
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Monday, August 26, 2013. Food pics on my phone. Let's heat up this blog with a few pictures. No particular order. All from my phone. Quite enjoying the ease of posting pictures via mobile blogger. Nice. Links to this post. Subscribe to: Posts (Atom). View my complete profile. Inato lang Filipino Cuisine and More. Uzbek and Central Asian Cooking. Food pics on my phone.
