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Cooking Diva Sings the Asian Fusion Theme
The fusion of Asian cultures is effective in the life of lady cook Susan Quah Quinico. No wonder she’s been singing such a theme to the delight of people dropping by her kitchen.
Baking 101
Your Chef Jun Jun is in the United States doing observation tours and studying courses to answer more of your questions, and to understand the latest trends in baking. Our issue this week has been sent by electronic mail to the Philippines to get more responses from my partner.
Culturefront
Originating mainly from Mexico, chili peppers have become one of the indispensable spices in almost every country’s cuisine. This week we explore the character of this remarkable spice.
Heritage in a Cup
TEACHERS HAVE DRUMMED into our heads that Batangas is famous for piña embroidery, the balisong and coffee. While we’re sure there’s still a demand for fine needlework and fan knives (not always by the same people, but you never know with knife-wielding brides-to-be), coffee farming has slipped from agricultural priorities. Hoping to revive the flagging interest in local coffee production and to orient local beanheads about how their cup of joe gets to the table from the farm, the Figaro Coffee Foundation has organized a new addition to their coffee farm tours called the Heritage Tour.
Inside The French-tested Kitchen (Part 1 Of 2)
ast week, I was immersed in a refresher-type cooking endeavor which began to reshape my philosophies about French cuisine. The kitchen was no bigger than a five-square-meter-room with basic French-Mediterranean ingredients and spices, under two dynamic young women who were Filipinos by descent. Stock and sauce pans were limited, but were still of good quality, as the base and casings were heavy and thick enough to equally distribute heat in cooking sauces. Wooden spoons, ladles, whisks and good knives were scarce, but the bar boasted of good boissons, pasties and bottles of quality wines in abundance.
Wine Knot
Alot has been said by static snobs who are still living the reputation of German wines in the seventies and eighties. It’s funny how many in an insistence of stagnant rules such as having white wine with fish or seafood and red wine with meat have fallen for this unjust if not foolish imposition on German vintages.
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