I CAN'T BELIEVE IT'S NOT MEAT Quorn products in various pasta applications Whenever I go out to tape my show Foodprints on Metro Channel, I come back feeling heavy and with a guilty conscience having pigged out. But my justification is “it’s my job.” So, on the way back, I’m already...
POULTRY PARTY Chicken Stop fried chicken Burgers, ribs, fried chicken are signs that will forever call my attention. The moment I see any of these signs and happen to drive by, I do a thorough scan of the establishments. Will I drop by or pass? Another way is looking out for suggestions from...
FISH PLEASE Sushi platters A few weeks ago, I got a call from someone I met in a diplomatic function. Connected with the Norwegian Embassy, Anna wanted to explore the possibility of working with us at Casa Daza the Cook show to promote the seafood products of Norway. Of course, I got excited. I...
CENA FAMILIAR Clockwise from top left: Croque monsieur, tortilla de patata, toasted chorizo, and gambas with all its juices This past week was fun. I made sure it was nothing but that at home. With the scary situation outside, no choice but to spend most of the time in prison. What did I do? I...
How this chef has been spending his days on lockdown SO GLAD SALAD Salade trios et Demi and garlic bread “Prison” at home has been fun. Although there are no new food discoveries, I made it my mission to treat my kids to a restaurant level meal every dinner. I enjoy surprising them with...
Lemon lime pie We’re all back in ECQ. No place to go and nowhere to dine in. It makes me wonder how establishments will survive this. We hear of various struggles in businesses, decisions having to be made in Metro Manila and the provinces whether to take a chance and stay open or just cut losses...
It was the first time for me to take a real vacation after this whole pandemic shook our world. I chose a place that was reachable by car with the least hassle but with a lot of new food finds. It wasn’t difficult to choose Baguio. Weather is cool (between 16 and 23 degrees). Having to wear a...
Assorted fresh sashimis When I lived in Canada, I worked as a messenger. I’d deliver and pick up documents around the North Vancouver area. I had a fixed route and therefore had the same clients. Every lunch, if I wasn’t too busy eating in the car while driving, I would go to two places. One...
Capellini seafood a glio e olio The credentials of the person manning the kitchen is a factor I look at when visiting a restaurant for the first time. I look if a new Japanese restaurant has a Japanese chef or a chef who at least trained under one, if a Chinese chef from a place like Hong Kong is...
To write about my recent Ilocos Norte food trip in one article is just not enough. I really wouldn’t mind driving nine hours again on these beautiful roads to experience all that wonderful and purely Pinoy-flavored food. One evening, we were invited to Kabulalohan, a...
BLACK NOODLE CHRONICLES Dried dinuguan pancit Ilocos Norte has always been my second home. I lived there for a few years in the early ’80s, so whenever I visit now, it always brings back memories. A few months ago, I was back but for work. We did three shows for Foodprints. Of course, we had a...
Rice cups snd Tres Leche Since we are still on lockdown, my food explorations have been limited to food trips all over. The heat has also become such a burden that staying home means trying to stay cool and therefore electricity bill shooting up in these two or three months of summer. Rain has...
