Here’s a recap of our Top 10 most popular posts on Pepper for July 2013.
Unless your parents did the right thing by blocking anything labeled Nissin in your life, you’ve probably had your first ramen experience right at home. It’s no doubt inferior, but instant noodles are a good starting point if you want to understand ramen.
If you want to call yourself a true ramen fan, time to read up.
Bagnet takes more effort to cook and prepare than lechon kawali. It requires longer and multiple dunks in hot oil in order to achieve the uniform crunch that makes it truly authentic. The result is crisp porky heaven that’s so good, I’m willing to go against Internet groupthink and declare it better than (gasp!) bacon. Heck, I think it’s even better than your boyfriend. Why? Read on to find out.
Like any certified P.G. (Pinoy Guy), I live for classic Filipino dishes that never get old no matter how many times I encounter them in cafeterias, fiestas, or Sunday lunches at home with the family. But with over 7,100 islands worth of history and culture to draw from, it’s a shame that some of us have never tried anything apart from the usual Adobo,Sinigang, or Kare-Kare. There are dozens of authentic, pre-colonial dishes in the Philippines that are being prepared and served on the other side of the archipelago (or your neighborhood) as you read this. Here are ten that we think you should include in your local food bucket list.
There are many kinds of cheesecakes: New York Style, Boston Style, Japanese, Italian, German, and many more. The list is endless. Each differs from the others through density, texture, taste, and even the type of cheese used to make the cake. German varieties use a cheese called quark, while Italians like to use ricotta. Same goes with the flavor of the cake, the batter is so neutral that you can make any flavor you can imagine. (Pink peppercorn cheesecake anyone?)
If you want to impress your friends and family, or just have too much time on your hands, try out our Deconstructed Raspberry Swirl Cheesecake recipe. It not only looks great, but the taste will keep you coming back for more!
Everybody loves sinigang. All of us have had it numerous times growing up. It’s tasty, it’s familiar, it’s comforting. The one thing it isn’t, though, is new. It’s hard to get excited over something you’ve had two million times before, despite how delicious it already is. When Del Monte approached us with their Red Sinigang recipe, I was excited (and a little bit anxious) for the chance to experiment and to find a twist that can make people fall in love with sinigang in a different light.
While more people now seem to prefer J.Co over Krispy Kreme, we can’t discount the possibility that this J.Co craze might just be another temporary food fad. Remember when you had to get in line behind ten other people just to get a pearl milk tea? Me neither. At most, there would only be seven of them.
The two brands clearly offer very different donut promises. So in this month’s Tray’s Anatomy, Krispy Kreme and J.Co are squaring off for the ultimate taste-periment to determine which brand deserves to be number one. Let the Donut Wars begin.
Not to be confused with Animal Fries, Poutine is a French-Canadian dish that’s oozing with lovely lardy goodness. And by that, I mean perfectly fried French Fries laden with brown gravy and topped with cheese curds. It’s enough to make you want to book a flight to Canada right now.
If you can’t fly out to another country just to satisfy your cravings, relax. We were able to recreate a similar version using local ingredients. And by local ingredients, I mean stuff you can buy from everyone’s favorite Filipino fast food chain: Jollibee.
If you’re an aspiring food photographer, one of the most convenient things to have in your work space is a prop library. It doesn’t have to be anything huge, you don’t have to buy everything all at once and spend your entire month’s salary on pretty chopping boards. A few essential items go a long way.
Based on the long lines of people always in wait outside Yabu, everyone seems to have noticed the same thing. Finally, the long-awaited katsu messiah has come to deliver us from the evils of fried pork mediocrity.
Today, we’ll bring that blessing from the restaurant to your home.
We chose to focus on a generation-old brand to which we owe our knowledge of lactobacillus shirota strain bacteria, making us sound smarter to some extent. Yes, I’m talking about Yakult, that after-school pick-me-up drink that we enjoyed as children (and to this day—especially when our gut isn’t exactly functioning the way it should be).
Is your favorite Pepper article on the list? Any crazy food topic you’d want us to include next month? Let us know in the comments section below!