maninmotion

England

Romance

LUGANG at SM Aura was very good. Their shao lung bao was highly commendable. They do it the way I like it. It was very light and soupy.

yang chow @marcos highway, sarap lahat

Okay din ito. Classy looking place at mura pa. The only thing is ang hirap mag-park pag dinner time na. It gave King Bee a run for the money.

for the hampaslupa chinese budget meal...

 

you could try Lamtin Teahouse in the corner of M Cuenco and Banawe.

 

servings are generous and the bottomless ice tea is sublime... until balisawsawin ka na.

 

and of course, value for money.

 

 

Yes, I agree. Every time I have a labor case to resolve at the NLRC, I drop here for lunch. The food is in the style of comida china. The prices are very reasonable and serving sizes are truly generous.

oscar mayer hotdogs

 

 

hebrew national isang deli meats food company na gumagawa ng kosher meat including hotdog, hindi siya siguro available sa pilipinas kaya hindi mo siya kilala.

Aha, the hot dog of the supermarkets. Avaible at your nearest Albertson, Safeway, etc. One of the largest Commercial Deli Meat manufacturer in the US. Very commercial, not suitable for gourmet eating. Hahahahaha.

hebrew national

Aha, the COSTCO hot dog. Actually it is the hot dog they sell at Costco. The best hot dog for the money. Great tasting, juicy and flavour rich. This I is available in polish style or Frankfurter style. I love this, mura pa.

ballpark franks

Aha, this is the hot dog na lumalaki pag niluluto mo. It has a selling point and a gimmick as hot dog because it becomes bigger when you cook it and looks very juicy. The taste is okay but it is very commercial and has more hype than taste.

Nathans

Aha, eto ang hot dog sa Coney Island, NY. This is the hot dog that promotes the hot dog eating contest. As shot dog, this is juicy and okay but not the best for your money.

Subway sandwiches are value meals. In the US, it is staple for lunch. We Filipinos are not used to having bread for our main meals. Breads are only suitable for breakfast or merienda. That's why KFC, McDo here always offer rice as an option for bread rolls.

When I was in the US in the mid 80's, SMC tried to market San Miguel beer in the states. Even in California where there where so many Filipinos, SMC miserably failed to market their product effectively. Even in San Francisco where I was staying you could not get hold of San Miguel beer. Even Filipino restaurants in Daly City like Tito Rey of the Islands and Mayon Restaurant did not serve San Miguel. Someone told me at the time that the reason we couldn,'t get hold of our brew was SMC tried to bypass the beer distributor Mafia. The beer distributing business was tightly controlled by well entrenched beer distributors. You could only sell through them or nothing. They could coerce the beer retailers to only get the products they sell otherwise they will not sell the other brands to them. So I had to de-acquire my taste for my cold San Miguel for a Budweiser. After a few rounds of Budweiser-the king of beer, my taste buds had fully forgotten its preference for San Miguel. So for twenty five years or so, my brew of choice was Budweiser.

San Miguel Beer was always Pale Pilsen when I was growing up although they already had Cerveza Negra even then, it was always a novelty as a beer. So for me real beer is still SMB Pale Pilsen. San Mig Lite is a water down version of the Pale Pilen for more money to me. Red Horse is also good but just too heavy for me sometimes. All the rest of the SMB products are just marketing ploys to saturate the market to put all other competition at bay.

My mom had two recipes for adobo. One recipe was saucy while the other one drier because of sauce reduction. The saucy recipe was always paired with kare-kare. The recipe was always a mixed of chicken and pork. It was always garlicky with whole black peppercorn with just a hint of bay leaf. The key to the recipe was the ratio of the vinegar to the soy sauce. She used coco vinegar and Lauriat soy sauce only. She would use salt instead of the soy sauce for the saltness flavor. I asked her why was this and she told me that her lola and Nana only used "asin at hindi toyo ang pampaalat and soy sauce was just added to the adobo recipe during the Japanese time". She also said that adobo was one way of preserving the meat longer even without refrigeration. I guess they had no refrigerator during their time. The soy sauce was primarily used for the coloring and flavor twist than for salty seasoning. The dry type recipe always had slivers of chicken liver and gizzards or pork liver was also sometimes used. By the way, she would always cook this in a very heavy cast iron casserole (Dutch Oven) she inhereted from her mom and nothing else. The adobo stayed in that casserole until it was all consumed. It would also be reheated in the same casserole and since we were a small family this would last for 3 or 4 days. For me the best part would be when I would deglazed the bottom of the casserole when the adobo had been totally consumed. I would put a little oil to deglaze the bottom and put my rice in it. It would be the best adobo rice you could get.

Hong Ning along Aurora Blvd.for comida china, Italian Village along EDSA nr. Kalayaan in Makati for honest to goodness brick oven baked pizza, Taza de Oro in Ermita for banana cream pie, Sea Front along Roxas Blvd. for USDA Steaks.

By the way, in our family tokwat baboy is not only paired with goto or lugaw but also with pancit malabon.

Iba pa din ang lugaw at goto sa Bulacan area, I've been living in QC and San Juan area for four years and sa dami na ng kinainan kong gotohan o lugawan mapa sosyalan o dungisan :-) mas swak pa din sa Bulacan, pang Tagalog hehehe, di swak sa panlasa ko ang lechon kawali sa tokwa't baboy parang mas masarap pa din yung pinakuluan ulo ng baboy! hay bat puro prito kasi mga baboy sa lugawan na nakikita ko :-) anyway opinyon lang naman pero kung magawi kayo sa Bulacan mga brad try nyo King Kiko, Tetok's (pati pansit dyan try nyo pusta ko buhay ko pag di kayo nasarapan! hehehehe), Lugaw ni Ogo (sa Malabon), Berna's in Obando.. hayyyy sarap! lugaw lugaw lugaw Baw!

You know what, I agree with this observation. For me, the baboy sa tokwa't baboy should not be lechon or pinirito but should be boiled tenga or nguso ng baboy. The taste of the baboy will depend on the broth ingredients such as salt, peppercorn and dried oregano or laurel leaves. Another key factor for me is the sauce. The quality and the ratio of the vinegar to the Lauriat soy sauce. It should not be sweet. No sugar added please. It should have crushed garlic with diced shallots and siling labuyo for a little more twist.

Sometimes a "hole in the wall" restaurant may surprise you when it comes to the taste and quality of the food albeit the prices are cheap. One recent experience is Mien Tsain along Ortigas Ave after N.Domingo Ave. The noodles were very good and tasty. This restaurant is highly recommended for the bargain eaters. The shop was full of the neighborhood tsinoy crowd. They always know when and where they can get a bargain.

One time we tried to eat at Claw Daddy at the Fort, the place was jam packed so that we were ushered to their adjacent joint which is New Orleans. The place was okay and we could still order the crabs from Claw Daddy's. My wife ordered her diet soda but the waitress brought her Iced Tea. She asked the waitress to change hat she brought to what she ordered. The waitress nonchalantly got her glass of iced tea and poured it back to the iced tea pitcher and filled it with the soda. Also on that same night, we saw the male manager, well it seemed to me he was the manager since all of the wait staff was deferring on him, he just filched some chicken wings from a buffalo wing order and ate them for his dinner. They were oblivious that we were looking at them and the manager and some of the waiters were even laughing. We never ate back at the place.

One time we were at Italiannis in Eastwood, we ordered their Caesar Salad and we all had a bad case of diarrhea. When the restaurant gets to busy, food handling by the staff becomes more challenging. Being from San Francisco, we take for granted the prices of crabs because the Dungeness Crabs that we have there are so cheap

Two years ago after an outing in Bataan, we were coming home to Manila and found ourselves in Angeles/Clark Field area. We decided to make a pit stop and eat dinner. We ended at Red Crab which was off the beaten path. We ordered some crabs. Since we were very hungry no one paid attention to the prices. Their menu stated that the price was based on Market Price / weight. The crabs were served. It looked like that they were medium sized. When the bill arrived we just realized we ate the most expensive crabs in our lives.

Any feedback on Buffet 101?

My family has tried both Vikings and Buffet 101 in MOA. We tried both restaurants twice. The last one was at Buffet 101 two weeks ago. The unanimous decision which is better is Vikings. For me, Vikings is a tad better specially in their Japanese dishes selection. Buffet 101 provides some wine selections in their beverage and even some caviar in their appetizers. However, the quality was mediocre. I think they offered those just to be able to say na meron silang wine, cheeses, fruits and caviar.

Chicboy is a case of growing too fast too soon. A good business plan but bad execution. Sayang sila. I hope someone can revive their concept minus the missteps. I think it can still work. They have so much going for them that they didn't have to compete price wise with Mang Inasal. They have to have their financials covered and product and service quality consistent. Of course at the end, the bottom line is the bottom line.

The best pancit canton is at Orchids motel

Hahaha......even their pancit miki bihon is also good. In fact, their comida china menu is good specially their lechon Macao. Those were the days.

Tita Alice & Mykel sa Antipolo masarap din ang pancit malabon - Mura pa PHP 120 Lang ang isang bilao for 3 people.

Manila Sunset's Pancit Malabon with Tokwa't Baboy . Nakakamis talaga

Hecky's used to have an outlet in Market Market. One time, I bought half a kilo to go then I saw another lechon outlet's price to be so much cheaper. I bought another half a kilo since it was cheaper anyway. When I got home and served it, it was unanimous that Hecky's was better tasting. But I think they cannot compete in the Market Market food court as a specialty lechon outlet because of the presence of other restaurants that offered lechon at so much cheaper price.

General's lechon original flavor is great tasting too. They have an outlet at a Pet ron gas station along EDSA and Pasay Road northbound side. Lydia's lechon is also good.

Hershey's Kisses Classic Milk Chocolate