the epicurean journey of a foodie
I love this new product for the iMac. Backpack is an adjustable metal shelf you put behind the iMac or Cinema Display to help you organize your desk and keeps your external hard drive, iPhone, etc. out sight but still within reach.
You can put as many shelves as you want. Each BackPack shelf costs $29.99.
This is a picture from an actual user.
Check out this fantastic panoramic picture of Cory’s funeral.
Here’s a blast from the past – Cow Label. This used to be a popular snack item when I was a kid. That was many, many years ago. It’s still around although not as popular. I haven’t eaten this in decades.
The packaging hasn’t changed at all. There’s 10 packs inside a box.
Each pack has different labels on each side. Fancy!
The only thing new is this nutritional information which I hope isn’t correct. 860 calories for a serving!! What?!? I hope it’s 860 calories for the whole box which will make it 86 calories per pack and 8 calories from fat? This is giving me a headache.
Cow Label is dried beef similar to beef jerky. But in this case it has a sweet, mild chili sauce. The beef is hard and chewy. It’s still finger licking good. The serving below comes from 1 pack. I doubt anyone who opens this will stop at one pack.
Good grief! All the heat about her $20,000 dinner at Le Cirque hasn’t even died down and there’s another report from The Washington Post of her group’s dinner at Bobby Van’s Steakhouse, a restaurant in Washington DC. At least this time it’s for 65 people although no one knows who paid for the $15,000.00 meal.
Check out Manolo Quezon’s in depth report on all her wining and dining in the USA.
Beijing Hand-Pulled Noodle House is the newest restaurant along J. Abad Santos st. in San Juan. It’s right beside Tofu store where I buy the best taho.
It’s a small and simply decorated restaurant. I went there around 2 p.m. today that’s probably why the place was empty.
They have an open kitchen where you can watch them make the noodles. Too bad I wasn’t there at the right time.
 P120 for 15 pieces
A clever beer ad from Israel made by McCann Erickson.
Thanks to Valerie for this amusing email.
A Filipino is worth dining for! Thanks Sha!
I’ve never heard of Crepe de Chine since it’s located in Binondo, Manila. I almost never go to Binondo since it’s so far and I always hear of really bad traffic stories. I didn’t have any expectations when I opened the styro container. It didn’t look so good. I didn’t even know what was inside the crepe. When I took a bite I was very pleased with the soft crepe and the burst of flavors and textures that assaulted my taste buds.
CDC crepe roll P180
I opened the crepe and realized it was salad inside a crepe. It had lettuce, grilled chicken, ham, cucumber, asparagus, tomatoes, pineapple, cheese and dressing. I had one crepe for lunch. It was very filling and satisfying. I never thought of putting salad inside a crepe. It sounds odd but the combination works! It’s a welcome change from the usual creamy savory or sweet and fattening crepes.
I like the food of Crepe de Chine based on these 2 dishes. I hope they open in Greenhills or Ortigas area or else I doubt if I’d ever get to try their other dishes.
I finally found fresh button mushrooms that weren’t that expensive (fresh button mushroom are very expensive in Manila when you can find them). The problem was I wasn’t ready to cook pasta yet and the mushrooms were turning brown. So I sliced the mushrooms and sauteed them in some olive oil and kept it in the refrigerator until I was ready to cook pasta 2 days later.
I used the porcini mushroom pasta I bought from Metro Gaisano supermarket. It was quite expensive but well worth it. When I cook I don’t measure ingredients. I just eyeball them (like Rachel Ray!). So the recipe below is an approximation of what I actually used.
Pasta with Mushroom Aglio e Olio
250 grams/1/2 lb. pasta (I used Passion Pasta porcini mushroom linguine)
1/3 cup garlic, minced
450 grams/1 lb. fresh mushrooms or 1 cup cooked mushrooms, sliced (do not wash mushrooms, if needed just wipe lightly with a damp cloth)
1/2 cup fresh parmesan or grana padano cheese, grated
1/3 cup olive oil
1. Pour 1/3 cup or more of olive oil into a pan and heat well.
2. Add in the garlic and saute until lightly browned. Do not overcook or it will taste bitter. You may add some red pepper flakes at this point if you want more kick in your pasta.
3. Add in the mushrooms. If using uncooked fresh mushrooms cook on medium-high heat until done. If using pre-cooked mushrooms just heat thoroughly.
This eat all you can hot pot promo looks interesting. I would order a lot of imported beef to make it worth it.
Shoot First Eat Later 