Foot and Fire

Hahaha! The title is a scam just for fun. I am writing about what I was eating during my month-long vacation in the Big Apple. Well, I can say that I liked what I ate all throughout.  I disliked what I had only on three occasions: I don't like the bread used in the sandwich of Nathan's Cart as well as in The Met cafe. While both are in New York City, the only proper eatery I disliked was in DC where I had Chinese noodles and dumplings in the only-open restaurant at 10 am and the best according to the bills posted on its door. I started this blog with what I didn't like so you won't think that I am no picky eater, and that I have no discriminating palate given that I liked almost everything even the neighborhood Colombian food. Let me group the food I had and let me walk you through the memory lane of my gustatory delight sans the elaborated plating and expensive ambiance.   1. ITALIAN Carnegie Diner and Cafe Having jet-lag is never good as the appeti...

One of my instant fancy food fare is chili con carne next to sushi, of course. I said so because if we want something different from rice + viand combination which we have for the whole week, I cook something special and almost staple to our table. This time  I departed a bit and added vegemeat flakes, a dried vegetable protein. Vegemeat flakes is like ground beef in size and cheaper than the Vegemeat cutlets or the chunks in size. NEW TIPS: When sauteing, I now do not wait for the oil to get hot. I might not use oil in sauteeing in the future but use water only. We are in a month now in not using oil in frying after using an airfryer. Heated oil is not healthy, so I minimize using the same now. SPICE TIPS: Stacking up Spices is a good idea but only stack a few portions at a time. My paprika and taco seasoning are almost depleted. I use it to spice up our potato fries or fried rice. And of course, the comforting Chili con carne and its derivative. 1 C vegeme...

This is one fried rice I learned from my father. We were so happy partaking the fried banana on top. And we even grew up calling it morosquita... Hahaha. So today, I uncovered that it is called morisqueta and it is Mexican in origin. The original recipe calls for boiled rice topped with salsa made from tomatoes and beans and cheese. Well, the morisqueta i grew up with is with minced beef, green peas and raisins. And the highlight is the fried bananas on top.... Here, i am sharing my own twist using tuna and sweet corn. Banana Canola oil for frying Canola oil 1 pc oinion, chopped 3 cloves garlic, crushed and chopped 1 can Solid tuna in water, drained 1 can sweet corn whole kernel, drained 1 can green peas, drained 3/4 kl boiled rice (day old rice is welcome) Salt, pepper and dried basil Raisins Sesame oil Peel the banana (saba variety), slice vertically Into three parts. Deep fry until brown and set aside. In a skillet, add oil, onion and garlic. Add the next three ingredients and stir ...