Ano na gani? Or derbs?

James Beard in his book “the fireside cookbook” says that 'Hors d' ouevres can make your reputation as a cook, for in many instances they are the first thing people eat in your home. In some cases, they are the only opportunity people have to know you're cooking. Therefore, be certain they are indications of your best efforts.”

As I read this statement, I am reminded of comfort parties back home where store bought appetizers are the filling before the main course. Peanuts, chicharon and kropeck to dip on vinegar, and even beef tapa cut into strips are served. The chinese have their pakwans before the laureat meal, and Koreans have their banchans to boot.

Filipino fiesta food is tedious to make and therefore is the main attraction in all gatherings. The pampagana or appetizers (which is different from hors d ouvres) are often plenty consisting of kinilaws (ceviches), marinated vegetables in the form of acharas; flavour sauces or sawsawans , onion garlic vinaigrette and bagoong dips are included as appetizers since they add flavor to every meal. Whether its fish sauce to sinigang, or bagoong to kari-kari and garlic vinegar to lechon kawali, all but adds flavor to the meal and makes it an appetizer to have.

Taste is relative. Everyone has taste, but not everyone has experience. To say that one does not have taste means the person you are judging, is not at par with what you consider as appealing. So I believe that every person has his/her own taste acquired by experience through the years. And who are we to say that someone's not gourmet or that someone doesn't know how to eat...Everyone who is alive today, definitely knows how to eat. Like the saying goes, “He who does not work, does not eat! And he who does not eat......DIES!!!!!”

So, we can all be creative in making our own hors' d' ouvres without being so conventional. Try cleaning ginamos (to take out the smell) you buy from the fish market and frying as much garlic into them. Present it with baked cut-up pan de sal. Or if you have puso ng saging, make your own dip using that (instead of artichokes) and serving it on lettuce cups, that'll go a long way with the vegetarians.

And who says you can't eat roses? Have you seen an animal die because of that? And if you think we're not animals and we don't eat animal food, think again, Don't we work like a horse, eat like a pig and look just like monkeys ? So you can use roses as your food cups for any dip or as a substitute for crackers.




(this was my mother's day picture blog)..just thought I'd bring the picture back






Hmmmm and one more thing. Christmas is just around the corner, and what a great time to make your own fruitcake. So...here's a recipe which I just got and would like to share it with you. Bon apetit.




A great fruit cake recipie
Ingredients:
1 c. water , 1.c. Sugar, 4 large eggs, 2 c. dried fruit, 1 tsp. baking soda, 1 tsp. Salt, 1 c. brown sugar, lemon juice, nuts, and a bottle of whisky.
Sample the whisky to check for quality.

Take a large bowl. Check the whisky again. To be sure it is the highest quality, pour one level cup and drink. Repeat. Turn on the electric mixer, beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar and beat again.

Make sure the whisky is still okay. Cry another tup. Turn off the mixer. Break two leggs and add to the bowl and chuck in the cup of dried fruit. Mix on the turner. If the fried druit gets stuck in the beaterers pry it loose with a drewscriver.

Sample the whisky to check for tonsisticity. Next, sift two cups of salt. Or something. Who cares? Check the whisky. Now sift the lemon juice and strain your nuts. Add one table. Spoon. Of sugar or something. Whatever you can find.

Grease the oven. Turn the cake tin to 350 degrees. Don't forget to beat off the turner. Throw the bowl out of the window, check the whisky again and go to bed.