[Bob Ward]

I'll start with food.

There is no celery here to my knowledge. The stalks of the romaine head of lettuce make a decent substitute for celery in soups, tuna sallad or potato sallad. There is a local version of romaine and I will post the name later. Basically it's the long flat leaf letuce with wide flat stalks. Don't mistake bok choi as it's very bitter!

I love burritos, but the tortillas are WAY expensive at P200+ for 10. I just tried lumpia wrappers and they are a great substitute at P10 for 10 small ones. You have to use two or three together since they are so thin, but they work great! They also make great quesadillas and enchiladas!

[David Spicer]

Bob Ward, on Aug 15 2007, 01:47 PM, said:

There is no celery here to my knowledge.

Bob,

My wife started laughing at the above statement. Am I missing something?

David in Talisay City

[AlbinoPrincess]

Bob Ward, on Aug 15 2007, 01:47 AM, said:

I love burritos, but the tortillas are WAY expensive at P200+ for 10.

One day my friend and I made our own soft shell tortillas. They turned out great! Unfortunately I don't remember what the ingredients were, but it was just a few simple things. I'll e-mail my friend and see if he remembers. He has used the recipe several times to make burritos for youth/young adult events at church.

[Tatoosh]

Bob, I have seen celery up here in Baguio, but it was at the SM supermarket and it was rather sad bunch of small stalks. Not what I expected out of the "salad bowl of the Philippines". Makes a mirepoix something of a challenge, n'est-ce pas?

I have never seen chives here and am trying to promote some seeds from a friend back in the states. I finally did a roasted garlic mashed potato thing which was pretty edible. My GF usually prefers chicken gravy, so forgive me Julia Child, but I make a brown roux to which I add a Knorr's chicken cube (dissolved in some of the water I boiled the potatoes in) and a bit of Worcester Sauce. When it thickens it is quite buttery and palatable. But I dream of a small mountain of sour cream and the aforementioned chives perched a top a large steaming russet, with little trickles of melted butter running down the side.

Bon Appetit, mon ami!

[tom_shor]

Bob Ward, on Aug 14 2007, 10:47 PM, said:

I'll start with food.

There is no celery here to my knowledge. The stalks of the romaine head of lettuce make a decent substitute for celery in soups, tuna sallad or potato sallad. There is a local version of romaine and I will post the name later. Basically it's the long flat leaf letuce with wide flat stalks. Don't mistake bok choi as it's very bitter!

I love burritos, but the tortillas are WAY expensive at P200+ for 10. I just tried lumpia wrappers and they are a great substitute at P10 for 10 small ones. You have to use two or three together since they are so thin, but they work great! They also make great quesadillas and enchiladas!

Is there no one who reads this forum who knows how to make Tortillas? I am in Arizona I'll ask around for you. If you like to cook I am sure you can make them.

[whatever]

It's quite amazing how they can have 2 rows of almost the same kind of tuna cans in a small supermarket. The variety really sucks and even ayala or rustans doesn't help much as a lot of stuff there is too expensive. Cheap alcohol, tobacco and cheap bars doesn't really help improving the healthy lifestyle either.


.

[hoz]

tom_shor, on Aug 16 2007, 05:47 AM, said:

Is there no one who reads this forum who knows how to make Tortillas?

Flour tortillas. Flour, water and shortening. The Mexicans use lard.

http://www.texascook...urtortillas.htm

Corn tortillas: same thing but with Masa harina, fine ground corn flour. You probably won't be able to find it in Cebu.

http://www.texascook...rntortillas.htm

[Bob Ward]

David Spicer, on Aug 15 2007, 02:35 AM, said:

Bob,

My wife started laughing at the above statement. Am I missing something?

David in Talisay City

I asked Kristine about this and she hasn't a clue either. Maybe she is thinking I am maarte! It's possible that I am a bit!

Regarding the tortillas, those of you who read any of my posts know that I am quite an experienced and enthusiastic cook. So yes, I could make tortillas quite easily I'm sure. Thank you for the recipes and research. But if I can buy the lumpia wrappers that cheaply and they taste 80%+ the same, I would not take the time and trouble to do so. Another factor is the amount of heat it would generate in the apt just to make 10 in one frying pan. I likes my bit of aircon!

Tatoosh, I eat baked/nuked spuds all the time. The sour cream here does not allow for a "small mountain" as it is the consistency of pancake batter. But it is way better than no sour cream.

Which is a segway of sorts into another improvisation, nuking a baked potato. For the baked potato purists, this is quite the culinary faux pas. But for spud lovers like me who cant wait an hour for a baked spud fix, this works well

Choose potatoes that are med to large. Small ones don't nuke well. If doing more than one, make sure they are uniform in size. Wash them well of course. I like to use a stiff brush since I eat the skin as well.

Now comes one of the keys to making them flaky and not starchy. Venting the potato properly is very important, whether in the oven or the microwave. I take a dinner fork and insert it the length of the tines into each end of the potato and then twice on each side. I am assuming a russet (oblong) type spud.

Place the potatoes symmetrically near the center of the microwave. Turn the power level to medium or 5 if digital. Nuke them for 2-3 minutes depending upon size. Then let them sit for 2-3 minutes. Turn them over by flipping and rotating so they will be evenly cooked. Then nuke them for 2-3 more minutes, letting them rest/steam for that same time as well. Turn them again in the same fashion and nuke again for 2-3 minutes. After this rest period, check them for doneness by squeezing them a bit. If you are unsure of the doneness take one out and make a slice in the center to test it. Nuke more if needed.

Microwave wattages and propagation patterns vary greatly so adjust accordingly.

Now comes the butter, sour cream, chives, brocolli, cheese, chile, chicken or most anything in the ref for that matter. The spud is a wonderful thing!

[David Spicer]

Bob Ward, on Aug 16 2007, 07:46 AM, said:

I asked Kristine about this and she hasn't a clue either. Maybe she is thinking I am maarte! It's possible that I am a bit!

Ok, I got the scoop. Your profile says Bulacao, Talisay and she says celery is usually available in both the wet market and Gaisano in Tabunok. I guess your statement of "There is no celery here to my knowledge." struck her funny bone.

David in Talisay City

[Bob Ward]

David Spicer, on Aug 15 2007, 08:11 PM, said:

Ok, I got the scoop. Your profile says Bulacao, Talisay and she says celery is usually available in both the wet market and Gaisano in Tabunok. I guess your statement of "There is no celery here to my knowledge." struck her funny bone.

David in Talisay City

I go to Fiesta Mall/Gaisano Tabunoc and the wet market fairly often. I will look more closely!

[tom_shor]

Bob Ward, on Aug 15 2007, 05:23 PM, said:

I go to Fiesta Mall/Gaisano Tabunoc and the wet market fairly often. I will look more closely!

Do you have a grill there? From our discussion about charcoal the other day I am assuming you do. If you are grilling and want some baked potatos just crap them in foil ant throw them on the coals. Usually around the edge. I start them a few minutes before I start cooking and they are done when the rest of the food is finished. Not worth firing the grill just for baked potatoes.

I see what you mean about the tortillas. I am usually just helpful enough to be a pain in the butt.

[Bob Ward]

tom_shor, on Aug 15 2007, 08:37 PM, said:

Do you have a grill there? From our discussion about charcoal the other day I am assuming you do. If you are grilling and want some baked potatos just crap them in foil ant throw them on the coals. Usually around the edge. I start them a few minutes before I start cooking and they are done when the rest of the food is finished. Not worth firing the grill just for baked potatoes.

I see what you mean about the tortillas. I am usually just helpful enough to be a pain in the butt.

Yes I bought a Weber wanna be that actually works very well. I have cooked potatoes on the coals WAY many times in my life and they are great. I double foil them so the skin does not burn.

Meals in foil are another favorite of mine. Chunked up potatoes, onions, green peppers, chicken, fish, carrots, brocolli are some of my favorites in varying mixtures.

Throw the chosen ingredients, add butter, margerine or olive oil and your choice of seasonings into a double foil pouch then cook over the coals or in the toaster oven. Mmmmmm!

[Mailman]

tom_shor, on Aug 16 2007, 08:37 AM, said:

If you are grilling and want some baked potatos just crap them in foil ant throw them on the coals.

I sincerely hope that that particular step is merely afflicted by a typo.

[Tatoosh]

Since I am retired, I have forgone the nuked tater in favor of the traditionally oven baked format. Generally I try to exercise foresight, though if that doesn't work and I need a fix of starch, I reach for a bag of barbecue potato chips.

So I take it from your response, Bob, that you are finding chives in the supermarket or wet market in Cebu? If this is true, I'll have to visit your source when I hit town next week. Do tell me where! I also plan to run over to Ayala and get some of the higher end olive oil and balsamic vinegar at the small Italian themed food store there.

The sour cream, yeah, it doesn't really mound here does it? I may take a whack at making my own down the road. I'm still researching what I need and just what can be made using UHT milk and/or cream. Sometime in October I hope to make a report on that, after my balik bayan box arrives. I will be taking a whack at producing ricotta a bit sooner since it requires almost nothing besides a thermometer and a bit of vinegar (and milk of course).

Where did you buy your weber? I wouldn't mind having one myself, though I have no where to store it when not in use. But I'll cross that bridge down the road.

[Bob Ward]

Tatoosh, on Aug 15 2007, 09:49 PM, said:

Where did you buy your weber? I wouldn't mind having one myself, though I have no where to store it when not in use. But I'll cross that bridge down the road.

It's a knock off, but it works well and is the same design. I bought it at City Hardware in Pardo. I saw someone post here that they had Webers in Ayala in the basement I think.

Just buy some chain and a padlock, along with a plastic cover for storage in the mean time.

[Tatoosh]

Thanks for the barbecue info Bob, but how about the chives, guy? Do you really have fresh chives in Cebu? Or even the freeze dried ones? Hmmm?

[Bob Ward]

Tatoosh, on Aug 15 2007, 10:53 PM, said:

Thanks for the barbecue info Bob, but how about the chives, guy? Do you really have fresh chives in Cebu? Or even the freeze dried ones? Hmmm?

I looked for chives today in the wet market and Gaisano Tabunoc. There were many variations of local chive like plants that I'm sure would suffice. I will check Ayala for dried ones.

David, on the celery issue, there was celery at Gaisano Tabunoc. The reason I did not find it before was it looks TOTALLY different and the color is different as well. It was pretty pathetic looking but when I see some fresher stuff I will try it. Very small and dark green!

[Tatoosh]

Yeah, chive wise, I was offered something they called chives here in Baguio. It did not look like chives, but I was willing to try. It had the faintest taste of chives or at least of something green anyway. It was not Thai Garlic Chives, which would be acceptable to me.

My source in Oregon has advised me that the seed markets are pretty much out of everything since it is heading toward the end of the growing season there. I had higher hopes for chives since they can be grown indoors so folks could be growing those all year around, but since they are available fresh in the markets, so not as much interest in them, I suppose. <sigh>

[Torestre]

Tatoosh, on Aug 16 2007, 01:01 PM, said:

Yeah, chive wise, I was offered something they called chives here in Baguio. It did not look like chives, but I was willing to try. It had the faintest taste of chives or at least of something green anyway. It was not Thai Garlic Chives, which would be acceptable to me.

My source in Oregon has advised me that the seed markets are pretty much out of everything since it is heading toward the end of the growing season there. I had higher hopes for chives since they can be grown indoors so folks could be growing those all year around, but since they are available fresh in the markets, so not as much interest in them, I suppose. <sigh>

You can get chives in Cebu City. Bought it some times at Robinsons. But they are rather chubby looking compared to what we are used to and they dont taste as good. Kind of taste "old" in a way. I prefer to use spring onion instead down here. They are nice tasting.

If you do need chives however they do have seeds in Handyman in Robinson. Or at least thats where I bought it, but you know the Philippines. Always out of stock so no guaranties they have now. Anyway they tasted really nice, but somehow they died for me. Think we were too eager in the harvesting...

[tom_shor]

Bob Ward, on Aug 15 2007, 06:54 PM, said:

It's a knock off, but it works well and is the same design. I bought it at City Hardware in Pardo. I saw someone post here that they had Webers in Ayala in the basement I think.

Just buy some chain and a padlock, along with a plastic cover for storage in the mean time.

I saw some in a hardware store in Ayala. I think it was true value. They had them right in the front. Some looked like gas grills. I didn't look that closley

[Tatoosh]

Torestre, on Aug 16 2007, 01:18 PM, said:

You can get chives in Cebu City. Bought it some times at Robinsons. But they are rather chubby looking compared to what we are used to and they dont taste as good. Kind of taste "old" in a way. I prefer to use spring onion instead down here. They are nice tasting.

If you do need chives however they do have seeds in Handyman in Robinson. Or at least thats where I bought it, but you know the Philippines. Always out of stock so no guaranties they have now. Anyway they tasted really nice, but somehow they died for me. Think we were too eager in the harvesting...

Thanks for the info, Torestre! I will try to get by Robinsons while I am in Cebu next week. I won't keep my expectations too high, since being out of stock seems to be quite normal here in the Philippines.

I will look around for the barbecue too. The Ace hardware here seems to stock little rectangular units, but nothing on the scale of a weber. I'm pretty much a charcoal guy, though I do understand the convenience of gas. But I have a cute little gas unit in my apartment's kitchen nook.

[Bob Ward]

Tatoosh, on Aug 16 2007, 10:26 PM, said:

Thanks for the info, Torestre! I will try to get by Robinsons while I am in Cebu next week. I won't keep my expectations too high, since being out of stock seems to be quite normal here in the Philippines.

I will look around for the barbecue too. The Ace hardware here seems to stock little rectangular units, but nothing on the scale of a weber. I'm pretty much a charcoal guy, though I do understand the convenience of gas. But I have a cute little gas unit in my apartment's kitchen nook.

I will see if City Hardware still has the knock offs! Will let you know!

[David Spicer]

Bob Ward, on Aug 16 2007, 12:24 PM, said:

David, on the celery issue, there was celery at Gaisano Tabunoc. The reason I did not find it before was it looks TOTALLY different and the color is different as well. It was pretty pathetic looking but when I see some fresher stuff I will try it. Very small and dark green!

LOL, that's my take on most of the veggies here, but they taste good.

[misty]

To the barbeque guys...

Do you know that they sell bags of Mesquite wood chips in Robinson's Handyman? They're usually found in the garden tools section.

[tom_shor]

misty, on Aug 16 2007, 09:42 PM, said:

To the barbeque guys...

Do you know that they sell bags of Mesquite wood chips in Robinson's Handyman? They're usually found in the garden tools section.

That is good to know. Thanks