School is here!

It will be the first day of class in a few hours. I shall come armed with a pen, a red notebook, a camera, dinner, and a few jitters.

New addiction: Eng Bee Tin tikoy and hopia

My fondness for Eng Bee Tin's products have prompted me to make regular pilgrimages to their store in Waltermart Makati, which unfortunately does not always stock all of their goodies.

I only buy their ube/pastillas hopia, which has a yin-yang-esque stuffing of purple yam (ube) and pastillas (a sweet made out of milk and sugar stirred continuously over a fire until it sets into a firm, putty-like consistency), and their buko pandan tikoy (a glutinous rice cake of Chinese origin). The latter was not available the last time I went, so I tried the plain one, which wasn't too bad. I have also bought the strawberry tikoy on other occasions, but found it a bit bland.

Today's Specials

The day's food articles that caught my fancy:


The Eggbeater blog and Serious Eats dish out some advice on working in a restaurant or professional kitchen.

Get the padre some whimsical food-themed ties for Father's Day.

Today's Specials

The day's food articles that caught my fancy:


Cookpad, Japan's biggest site-sharing recipe, is listing on the Tokyo Stock Exchange next month.

The 10 most creative people in food, according to Fast Company.

Today's Specials

The day's food articles that caught my fancy:*


* Slate's food issue satisfies on many levels as it looks at the challenges faced by industrial food giants, the existentialism of cooking, cookbooks that are more than just about cooking, lard's limelight moment, a review of a cookbook that specifies only ratios in its measurements, and a writing grant that also funds foodies.

* Naturally aged garlic, or black garlic, is the new "it" ingredient among America's chefs.