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Sex is great and all, but have you ever watched a scene with so much tension that your soul left your body?
Like Togawa's thumb in Nozue's mouth?
Or Teh smelling Oh-aew?
Perhaps Ritsu giving Masumi some water?
Maybe Mangkorn commanding Yai to kneel and not speak?
Possibly Vegas sniffing Pete while forcing Pete to talk to his grandmother?
When Tan leaned into Bun and asked him this?
Did Li Cheng licking Mu Ren's lips finally do it?
Or is your soul intact and still very much tethered to your body?
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Jeff Satur on love, style, and gender. I love him so much.
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Adobo 101
Adobo refers to a method of marinating and stewing for any cut of meat or fish in a briny mixture of vinegar, soy sauce, and spices. Filipino adobo should not be confused with the spicy Spanish adobo sauce. Although they both share the Spanish name, they are vastly different in flavor and ingredients.
This cooking method, like most of Filipino culture, is of mixed heritage. While not official, many consider chicken adobo to be the national dish of the Philippines. There are many regional varieties of adobo, but most recipes include vinegar, soy sauce, garlic, bay leaves, and black pepper. The meat is marinated and then stewed in this mixture, which yields a very flavorful, tangy, and tender meat. Adobo is usually served over a bed of fluffy rice to absorb the deliciously tangy sauce.
History of Adobo
Like many cultures based in warm climates, Filipino natives developed various methods of preserving food. Adobo utilizes the acid in the vinegar and the high salt content of soy sauce to produce an undesirable environment for bacteria. Its delicious flavor and preserving qualities served to increase adobo's popularity. The adobo was traditionally cooked in clay pots but today is made in more common metal pots or woks.
When the Spanish invaded and settled in the Philippines during the 16th century, they witnessed this traditional Filipino cooking method and called it adobo, which is the Spanish word for marinade.
Adobo Varieties
Although there are basic adobo ingredients, you may find other ingredients that have been included. Vinegar and soy sauce are the heart of adobo, but over the centuries, other liquids have occasionally been added to the brine. Some varieties include coconut milk, which mellows the strong flavors of the vinegar and soy sauce. Others include sugar or honey to add a touch of sweetness and an almost teriyaki-like characteristic. The flavor of adobo can also be varied depending on the type of vinegar used. In the Philippines, coconut vinegar, rice vinegar, or cane vinegar are the most common.
Most basic adobo recipes are seasoned only with garlic, bay leaf, and black pepper (the peppercorns can be left whole or crushed for a more vibrant flavor), but additional seasonings may include ginger, onions, or other vegetables.
And it is not just the brine that can vary—all different kinds of meat can be part of an adobe. Although chicken adobo is the most well known, adobo can be made with pork, beef, fish, or other types of meat. Although not required, the meat is often fried after stewing to give it a crispy exterior.
There are as many varieties of adobo as there are cooks in the Philippines. Although the country is small, the popularity and reach of adobo have spread throughout the world.
credits to: https://www.thespruceeats.com/
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Know Your Chicken
Who doesn't like a piece of chicken, battered and deep-fried in some hot oil until it's crispy on the outside but still nice and juicy on the inside? Here are five delicious facts about fried chicken.
1. Credit the Scots — Or the Ancient Egyptians
Although neither group is likely come to mind as the innovators of fried chicken, historians believe they both had a hand in it. Between 7,500 to 5,000 B.C.E., wild fowl were domesticated in Southeast Asia and stewed chicken appeared in accounts of that period from China, West Africa and the Middle East. From the Middle East, the chicken made its way to ancient Egypt where its image adorned Pharaohs' tombs and its meat fed the slaves building the pyramids.
2. The American South Perfected It
The first recipe for fried chicken in the U.S. appeared in a book called "The Virginia Housewife, Or Methodical Cook" published in 1825. This was written by Mary Randolph, who ran a boarding house, and whose brother was married to Thomas Jefferson's daughter. In fact, Randolph's book is considered by many to be the first cookbook ever published in America, and the inclusion of a fried chicken recipe says something about the dish's place in the culinary landscape of the country. Her recipe would be familiar to cooks today and involves dredging a cut-up bird in flour, sprinkling it with some salt and deep-frying the pieces in lard.
3. Segregation Helped it to Flourish
Slave codes in the South forbade enslaved people from owning hogs or cattle but allowed them chickens, as those animals were considered too insignificant to ban. That, coupled with the fact that the bird was tasty, made it a favorite for slaves — as well as the plantation masters for whom they cooked.
But unfortunately, eating fried chicken became associated with ugly racial stereotypes. In the 19th century one writer noted, that "were the negro to be cut off from chickens he would probably pine and die." A scene in the 1915 racist film "Birth of a Nation" showed the "dangers" of having black elected officials by portraying them acting rowdy and greedily eating fried chicken.
4. Colonel Sanders Was No Overnight Success
Harland Sanders had done time as a tire salesman, gas station owner and soldier (the "Colonel" was an honorary title from the Kentucky governor in 1936), among many other jobs, before he came up with a genius method for cooking fried chicken quickly. This involved using a pressure cooker and a secret blend of seasonings. He sold the dish at a restaurant he opened in Corbin, Kentucky — but it didn't catch on.
However, he did have success selling the recipe to another restaurant and that gave Sanders an idea. At age 65, he hit the road selling his fried chicken recipe and the right to use the name "Kentucky Fried Chicken" to businesses in exchange for a 5 cent royalty on every chicken sold. He adopted the white suit as part of his Kentucky colonel shtick. By 1964, when he sold his company, there were 600 franchises.
5. Fried Chicken Is a Global Thing
KFC made Southern fried chicken a worldwide phenomenon — even though, as we said earlier, the dish had roots in other countries. And now the favor has been returned. There are Korean fried chicken chains and a Guatemalan fried chicken chain, Pollo Campero, in the U.S. And home cooks can make fried chicken dishes like Ayam Goreng from Indonesia and pollo frito from Italy. Who knows where the next fried chicken fad will come from.
credits to: https://recipes.howstuffworks.com/
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What’s good, Milktea?
The milk tea craze has completely invaded the metro. People are walking on the streets holding their cups filled with tapioca pearls and sipping from large colorful straws. Although popular milk tea chains have been around for many years such as Serenitea, Chatime, and Happy Lemon, local milk tea shops are emerging everywhere, taking advantage of the craze and catering to the taste of teenagers and young adults. It has become a staple drink for the young generation, overshadowing other thirst quenchers sold in the market.
Milk tea is said to have originated from Taiwan. A Taiwanese named Liu Han Chie of “Chun Shui Tang” teahouse in Taichung, concocted it in the 1890’s, serving cold Chinese tea and then eventually adding tapioca pearls as an experiment which quickly became popular not just throughout the Asian countries but including US and Europe.
Amidst the milk tea craze invading the city, Filipino’s must remain sensible in keeping a sustainable environment. Some milk tea shops here have joined the initiative of replacing single-use plastic straws to bamboo and stainless metal straws instead. This movement can influence more people in becoming responsible by protecting the environment through manageable ways. If this discipline will continue, the amount of plastic straws disposed from the milk tea consumed everyday will slowly decrease, securing the condition of mother earth, while still enjoying the simple pleasures such as a cup of milk tea every day.
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