Search

American Kaldero

Tag

Life

Filipino Food: Next big food trend

I’ve been seeing this headline (or headlines similar to it) increasingly throughout the past year, let alone months. I take great pride in knowing that food from my country is growing in popularity here in the US (although I’m pretty sure it’s been very popular out in the west coast) and I thought it would be a good topic to (re)start this blog with.

I can’t say that I’m an authority in Filipino cuisine. Heck, I fought my parents whenever they tried to teach me how to speak and understand the language. In my defense, they tried teaching me three of the native dialects at the same time, so it’s really no wonder why I found the language frustrating and couldn’t be bothered with it. Every now and then I take a stab at learning one or two of the dialects only for it to end in a fight with my mom on the correct pronunciation. However, the language barrier never stopped me from understanding Filipino food but, there are times when I’m unsure of what makes Filipino food, Filipino food.

Continue reading “Filipino Food: Next big food trend”

Best time to start is now

Or so I’ve been told.

Hi there. I’m still alive.

I know. I knooow. My last post was a rambling on about how I was going to stay dedicated to this blog and believe me when I say, it’s been on my mind since then. I’ve just been in a creative slump more so on the writing side than the food side partially because of the intense last semester I had. If you follow me on Instagram, you’ll see that I’ve been up to a bunch of things like, for example, graduating from my master’s program (whoop whoop) and it seems, watching everyone around me get married, have babies, all that fun stuff.

Aside from milestones and trying to navigate through the post graduate waters, my appetite for life and food is still as veracious as ever especially since in between job hunting and interviews and more job hunting, I’ve been keeping house while the nurses of the house go off to work. That includes cooking meals which, if I didn’t do, I probably would have gone crazy by now. I’ve really been trying to either reconnect with my roots, explore new cuisines, or reimagine, in the broadest definition of the word, food that’s already been done and redone (i.e. cauliflower).

So let’s start now.

Lessons: Father’s Day

. happy father’s day from earth to the man who taught me to be inspired, not to take the easy way out, and not to take life too seriously • i love you {always} .

As with most holidays (hallmark or traditional) and birthdays, Father’s Day is particularly bittersweet for me and my sister. This October marks 9 years since my father’s sudden passing in 2007 and while the memory of that day still causes an ache in my heart, we’ve learned to focus on the time and the lessons that we had with him.

Continue reading “Lessons: Father’s Day”

. commitment to what? not my diet that’s for sure {fri-yay} .

Nooks and Crannies

I think it’s safe to say that I’m not alone in my deep love for bread or maybe it’s carbs… Either way, I’m enamored not only with eating the stuff but the whole process of making bread from start to finish.

In past years I’ve dedicated time towards learning the ins and outs of making something in particular. I’ve already mentioned in a previous post that I spent a year trying to find/make the perfect chocolate chip cookie. Another year was dedicated towards playing with flavors for desserts which, by the way, is a life project. This year my focus has been on bread.

I started off the year by attempting to make my own sourdough starter. It was as ambitious as it sounds and needless to say Project Sourdough will have to be restarted again. I’m not too upset about it since it’ll be an interesting topic for this blog.

A few weekends ago I tried my hand again at making English muffins. Traditionally, English muffins aren’t baked but cooked on top of a griddle.

I have a bit of a confession…

Continue reading “Nooks and Crannies”

Childhood Swirls

. if majin bu & jabba the hutt had a baby it would look something like this, on a cone .

There are a few themes going on this week with my posts. I get very nostalgic especially when it comes to food and I tend to connect the past with the present. Hmm…that could quite possibly be the overall theme of this blog. Anyway, today’s walk down memory lane took me to Carvel.

I remember the days when my grandfather or my eldest aunt would load all of us girls into the car for a quick Carvel trip, which felt like ages when you’re packed into the back seat of an unconditioned car. Back then, an ice cream run was a luxury and an experience. Compared to the more sophisticated artisan ice cream shops that are popping up, Carvel may not seem like a big deal. I still get excited especially when they come out with their soft serve flavor of the month. This month is Ghirardelli and I have to say it was pretty good.

It may look like the regular chocolate soft serve, you can still taste the difference. The flavor translates into a more deeper, almost toasty, smooth chocolate that’s all synonymous with the Ghirardelli brand and products. While I kind of hoped for and anticipated a darker chocolate soft serve flavor, it was still delicious and satisfied my gastronomical whim and curiosity for the day.

Mac Attack 

. mac from alphabet city {crack and I’m not just talking about the sound the crispy baked top makes} .

There’s nothing that screams childhood more than mac and cheese. Albeit the childhood mac and cheese that I’m unashamedly fond of is in a blue box, takes about 3 minutes to make, and about the same time to consume not without burning the interior of your mouth and your esophagus first.

This mac and cheese from Boulton & Watt in Alphabet City in the NYC was sophisticated, as mac and cheese strive to be these days.

The thick tubes of rigatoni engulfed in a creamy white cheddar sauce technically make it rigatoni and cheese than a mac and cheese but I’m not complaining and neither was my lunch date, my 4 year old cousin MaKayla who just graduated from pre-k. Sealed under a broiled breadcrumb shell composed of a mixture of parsley, garlic and perhaps more cheese, the bubbling mac-rigatoni made me forget about the unnatural orangey yellow sauce of years past just for a moment.

Was it the best mac and cheese I’ve ever tasted? I can’t say it was. I’m biased towards my own homemade mac and cheese. But it was undoubtably gosh darn delicious and kid approved.

Fun fact, I spent a year trying to create what I think is the perfect chocolate chip cookie recipe.

Last week I had the strongest craving for a freshly baked, chocolate-chip cookie (or two) like the one I’m holding in the picture above.

Does anyone ever have cravings like that?

Anyway, usually I have some dough from another batch sitting in freezer, ready to be dropped onto a baking sheet and popped into the oven. I could have sworn I did, but to my great disappointment there wasn’t. So I settled for the emergency roll of cookie dough.

87
emergency roll chocolate chip cookie

In my year of crafting the perfect cookie, I gathered, as I usually do when I’m cooking or baking, many life lessons. Here are my top three.

Lesson 1: There’s more than one way.  Continue reading “Life lessons and cookie crumbs”

Blog at WordPress.com.

Up ↑