crispywaffle's Profile

I use it for chicken inasal -- native Philippine vinegar (either coconut or cane) is a must for proper inasal:
http://crispywaffle.com/?p=534

I would be worried about having them do a custom print for me, given that they spelled 'Nagano' wrong... yikes!

Milwaukee represent! (my hometown)
Love the cheese grater over the sink.
Also no need to seek inspiration from Europe -- this house has a lot more charm than a lot of European apartments (I've seen anyway) A lot of old Milwaukee houses are bungalows and in fact have a lot of charming features (if they haven't been ripped out). There's lots of inspiration right in the neighborhood. :)

I love how The Kitchn is featuring Filipino recipes lately! (And am so happy that non-Filipinos are trying dishes like sinigang). Oh, another Filipino classic I want to share: I just posted recently on one of my breakfast faves, champorado. (But then again, how can you not like chocolate and rice for breakfast?)

Thanks for the bibingka recipe as well. I've found that bibingka varies A LOT from region to region and even from family to family. This one looks great though -- I'm definitely trying it this weekend!

am with ADDled on this one: "Less" vs. "fewer" is a major grammar pet peeve of mine. Switch it to "fewer things" and I'll be as happy as a Dane.

Want to learn how to love cauliflower? Two words: aloo gobi. (Also known as Indian curried cauliflower and potatoes.) You won't be disappointed!

A friend of mine made an amazing brie and apple pie. Sweet and salty together seems to bring out the best qualities of both foods. (I also come from a family that sprinkles salt on cherries and mangoes, so you can sense where I'm coming from with this.)

I agree with Lorena in SD that recipes for sinigang can be really varied. The vegetables in our family recipe are different than the ones you use (I like potatoes, no carrots, and like ajcolberg, I use sitaw, the 'yard long' beans). Also, I haven't heard of a recipe that uses the dried shrimp and tomato, so the broth in our sinigang is clearer as well. Fish sauce is the perfect condiment, so I would leave it out of the cooking phase and just add it at the table too.
My kids love this dish.

When I use lots of egg whites to make buttercream frosting, leche flan is my go-to recipe for the leftover egg yolks.

Interesting that any company would invest in making a product for such played out technology. Maybe they are suggesting that you turn that ancient tower into a retro chest of drawers.