Archive for the ‘Restaurant’ Category

The Best way to have Corn on the Cob

Thursday, September 27th, 2018

Sous-Vide-CookingCorn on the cob is a staple food item in many countries. Throughout history, corn and grains have made an integral part of society, and have become an important part of cuisine globally. There is none so versatile such as the ways to cook corn on the cob. Without a doubt, the sweet and savory flavor of corn can only be enjoyed when the taste is succulent and well balanced. Adding a milky, salty and buttery flavor to your corn on the cob will produce a tasty and mouth-watering dish that can be served on any occasion. Whether relaxing with friends or want to whip up a delicious meal in a matter of minutes, try out this recipe the next time you’re feeling like having some corn on the cob.

Ingredients:

• 1 cup milk
• water, as needed to cover
• 1/4th cup whipping cream (heavy)
• 1/4th cup butter
• 6-8 ears corn on the cob
• cleaned of husks and silks (optional, to taste)
• 1/3rd cup sugar

Prep time: 15 mins
Cook time: 10 mins
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What Exactly Is Sous-Vide Cooking?

Friday, February 16th, 2018

Sous-Vide-Cooking
You may never have heard of sous-vide cooking, and if you have, then you may think it’s reserved for the elite level chefs.

It’s a cooking technique which uses very precise temperature control to deliver consistent, tasty results.

While it’s been used by pro chefs for many years, sous-vide technology is increasingly becoming more affordable, more and more home chefs are discovering just why it’s so well thought of.
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My long weekend food trip

Monday, October 31st, 2016

poormansfish
My long weekend last year was quite boring. I just went to my hometown in Cebu, watched TV, and then slept for 4 days. But this year, I did something unusual during my long weekend vacay. I went to random places in the Metro Manila, tried some restaurants that I haven’t tried before.

My first stop was Wing Stop, in Bonifacio Global City, Taguig. I tried two flavors, the Classic Louisiana Rub and Buttered Lemon Pepper. I loved both! They taste better than Bonchon. The chicken was crispy and both the lemon pepper + louisiana rub flavor is soooo good! I’m want to try their other flavors, but I’m already full. My friends John and Timmy was also with me during my trip to BGC. And oh, don’t forget to check your receipt if you dine at Wingstop, because you can get free 5pcs classic wings on your next visit, if you… just check your receipt! And also, check this page out for other discounts and coupons that you might like (not related to Wingstop, but I just want to share).
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Hole In The Wall: Ganko Japanese Restaurant

Friday, June 27th, 2014

Tonkotu Ramen
You wouldn’t look twice or even notice Ganko, a Japanese eatery along J. Aguilar Ave., when you drive by. I didn’t. Only the boyfriend had been here before and told me that it was a “pretty decent” hole in the wall restaurant. And so we stopped by. 😀
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Singapore Snacking: Laksa x Milo Dinosaur

Sunday, June 22nd, 2014

Laksa

I’m not in Singapore anymore but I was feeling like I was right smack in the city again when a co-worker brought us to Bugis Singaporean Street Food, a small restaurant at the ground floor of her Grand Towers condo. When we arrived, it was mostly occupied by college students. But since I could still pass as a student, I wasn’t too “insecure” to be surrounded by so much youth. LOL.
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If you are in the restaurant business as an owner, manager or investor than you may way to explore the benefits of fiberglass grating in your kitchen or storage area.