Duck Embutido or Sausage

I'm making duck ham again and didn't know what to do with the rest of the meat. I still have a few pieces of duck leg confit and didn't want to make more so I ground the meat with 2

Read more »

Filipino Food Website Stealing Photos

There is another Filipino food website that has been stealing photos from food blogs and putting its watermark on the photos. The blogger then posts recipes using the stolen photo on the website and on facebook. I saw the website on Foodie Blogroll and reported it as fraudulent. If you have a Filipino food blog and are a member of Foodie Blogroll, please check if you have your photos reused without proper attribution or permission and report to Foodie Blogroll and facebook.This is the only way to stop these blog and photo thieves and crooks. This website comes from the same area of Bacolod where the other Copy/Paste Crook is from. It may be owned by the same thieves.

website  http://www.pinoyrecipe.net/
facebook  http://www.facebook.com/PinoyRecipedotnet

Update 10/10/11: The website owner has already removed all the photos that don't belong to them.

Update 10/13/11:  After reading a few of the posts, I found that most of their write-up and description of, or introduction to a dish are "frankensteinized" from other blogs combined with wiki entries. What annoys me is they usually do not make sense. For example, their translation of Arroz Caldo is Hot Rice, which was lifted from a Filipino blogger who mistakenly used the Italian translation of caldo which means warm, hot, fervent, instead of the Spanish caldo, broth. The description that they wrote taken directly from wiki mentions the Chinese origin [congee] of arroz caldo that THE SPANISH PEOPLE loved to eat at the time. And then they went ahead and used the ITALIAN translation because it's at the top of the entries of a translation page. What do the Italians have to do with a Spanish/Chinese/Filipino dish??? DOES.NOT.MAKE.SENSE. This is the problem with writing a post by copy/paste from other sources laziness instead of thinking and writing for themselves and not understanding the food or dish they are writing about. The sad thing is instead of imparting their knowledge about Filipino food, they are spreading incorrect information to their readers. Definitely not a good thing.

Miso Soup with Wakame and Silken Tofu

For dinner tonight I made miso soup with wakame (dried sea weed) and silken tofu. To complete the meatless meal I had the soup with roasted kabocha sprinkled with sea salt flakes. Sooo delicious and healthy too.

Miso Soup with Wakame and Silken Tofu

¼ ounce dried wakame

4 ounces silken tofu

2 cups dashi stock

4 tablespoons miso paste

2 spring onions, chopped

• Soak wakame in cold water for 15 minutes. Drain and cut into 1-inch pieces. Slice or cut the tofu into strips, squares, or rounds. Bring the dashi stock to a boil. Stir in the miso. Taste the soup and add more miso paste if needed. Add wakame and tofu and turn up the heat. Let it come to a boil, turn off the heat and add spring onions. Serve immediately.

Giant Marshmallow S'mores

giant marshmallow S'more...
crusty gooey roasted giant marshmallow and soft milk chocolate 
between crispy honey Graham crackers...what's not to love?

Food stuff here in the US are getting bigger and bigger to lure consumers like magpies who are attracted to bright shiny new things. Being a magpie myself, I just couldn't resist getting a bag when I saw it at Walmart two weeks ago. These giant roasters are really really big. I roasted one,skewered in a barbecue stick, on the stove top fire and sandwiched it in one halved piece of Graham cracker together with 6 squares of Hershey's milk chocolate bar. That's a lot of marshmallow and chocolate. I was in sugar heaven but could only eat one at a time...it's filling and satisfying. And delicious!

they're huge


what you'll need for a sugar high moment: 
giant marshmallow, Graham crackers, barbecue stick, Hershey's milk chocolate 
*milk chocolate is best for S'mores because it softens faster 
and tastes better than dark chocolate


roast marshmallow over stove top fire, place on top of Graham cracker 
and chocolate, top with another Graham cracker, press lightly, 
let chocolate soften, then take a big bite