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| Blogs > milandi > The Pork Diaries |
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The Pork Diaries I'm starting this because I love food. Pork is one of my favorite proteins so I have called it pork diaries. If you like food or have ideas add your post too. Occasionally I will add meals I have had and where it was at (could be something I made). I made something new today, kinda like a Greek pasta salad but I used linguini noodles, it contained feta cheese, diced tomaotoes, olives, greek peppers, and what normally would be anchovies I substituted isda bagoong or alimong I think it's called. It spread the fishy taste everywhere instead of little chunks of fish. It was delicious. |
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That is quite a new taste. Bagoong alamang. Where is the pork??? Happy blogging and enjoy Greatest feelings in the world when two souls profess a love for each other...
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10/1/2012 2:10 am |
My favorite dessert(that's not ice cream lol) it's a southern USA recipe and it's called DUMP CAKE ingredients/tools: 1 box of instant cake mix like hines or betty crocker vanilla flavored or "white" a LOT of butter not margarine BUTTER! like 6 sticks 2 large cans of your favorite canned fruit I like cherries or peaches 1 large deep cake pan like 9"x16" an oven of course preheat the oven to 350f coat the pan in in a thin layer of butter pour the fruit in the pan ideally the layer of fruit will come up to the middle of your pointing finger make sure you drain most of the juice from the can, you can use fresh fruit but the canned stuff is more sugary pour the dried cake mix directly on top of the fruit, yes I mean the powder do not mix it per the directions POUR the powder on the fruit evenly completely cover the cake powder with 1/4" layer of the butter more is better than less put the cake in the oven for about 25-30 minutes or until the crust is medium golden brown. yes it will be a crust on top similar to a pie. Let it cool and eat. I like to put it in the fridge and eat it cold the crust turns hard and crunchy to make it better put ice cream on top but you may die of a heart attack.
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10/5/2012 4:40 am |
TIRED OF DRY CHICKEN OR MEAT WHEN GRILLING??? Try brining. It's the process by which meat soaked in a salty solution of water and any other spices you like draws the water into the meat. The bonus is it draws in the spices too!!!!! It take soem planning though at least 2 hours per kilo of meat. This really works well with chicken. This will make the meat more tender and juicy than if you hadn't brined. Brining Marinade place the meat in a container, fill it with water just below the top of the meat by an inch and drain the water back into another container, add some MSG, add a good amount of salt, add some toyo, add a lot of sprite, add some cili(hot peppers) if yu like it a little spicy, add crushed garlic...a lot, add some onions just a little, and a add a cup of lemon or calamansi juice, put the mixtuure back on the meat and let it brine for a while. If the meat is chicken and you want crispy skin make sure you remove the chicken from the brine for at least an hour so the skin drys out OH YEAH ONE MORE THING!!! Do not put ketchup based BBQ sauces on your meat especially chicken prior to placing it on the grill! This is a big nono. Why...these bbq sauces are loaded with sugar, when sugar gets hot it carmalizes and burns easily. The sauce on the meat will burn well before the meat(especially chicken) is fully cooked and will turn dark and black and taste yucky. If you use BBQ sauce put it on for the last 5 minutes of the meat cooking time. BTW I hate these types of BBQ sauces other than for dipping the meat into after it is cooked. A proper BBQ is made from dry rubs or from marinades and are made even better by being smoked. Enjoy....
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10/5/2012 10:52 pm |
Dreya, Of course I have tried pork adobo, I have even attempted to make it a few times, but still not as good as I have had from restaurants. I like adobo with really thick dark sauce. I would like to try your version.
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