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WRITING about food is an experience both universal and personal: while everyone around you may eat the same thing, everyone has a different response to it and recall of it. That’s why, most of the time, no two articles about food are ever exactly the same.
WHILE craft beer heads might measure a brew in IBUs (International Bitterness Units, which are used to approximately quantify the hop bitterness of beer) what about a beer’s SHUs (Scoville Heat Units, a measurement of the heat of chili peppers)? Beers with heat are hot at the moment as craft brewers experiment with exciting new flavor combinations. Whether they’re made via the addition of hot pepper juice, oils, or whole peppers, ales and lagers brewed with chili peppers are common enough for “Chile Beer” to be a recognized style on BeerAdvocate.com. Ranging in heat on the palate from subtle to fiery, here are seven eclectic examples of Scoville-scoring, great brews.
WHEN one writes about wine, one has to be very careful. Words from one’s pen will come to represent a bottle that took years of work, decades of legacy, and the earth’s own providence to produce. With these factors in place, each wine: from grands-crus from Bordeaux to wine that isn’t exactly up to par from who-knows-where, deserves more than a modicum of respect.
MICHAEL Harris Conlin, the 2019 Philippine National Barista Champion, has done his country proud. Mr. Conlin was able to place in the semifinals of the World Barista Championship (WBC) in Boston, USA, and finished 15th out of 50 candidates from all over the world. More than his show of technical ability, he was also able to showcase Filipino coffee, showing in a cup the hard work of farmers in Itogon, Benguet.
THE deceptively young looking and energetic recent septuagenarian, Tita Meneses Trillo — simply Tita for short — is the undisputed queen of Philippine wines. Her name resonates among wine lovers in the country. Tita has really been one of the true pioneers of wines in our country, and she is an extremely positive influence on the newer industry players, including myself, who are all trying to make it in this challenging yet quite exciting local wine business scene.
AN ICONIC Los Angeles restaurant made famous as Frank Sinatra’s hangout is getting a dream revival. The catch? You have only two years to check it out.
IN EVERY bit of product that comes out of a country, a bit of the country’s soul is in there, and where there is soul, there is art. Spain’s jamón (ham) contains the nation’s animal, fungi, and weather conditions, and for these to be expressed, it needs an artist — the maestro cortador.
NEW YORK icon Shake Shack is building a home in the Philippines with the opening of its first branch in BGC’s Central Square.
AS a former part of the British Empire, it’s not surprising to find influences of Britannia in Singapore. One such example is gin, Britain’s favored libation from the 17th century onwards, finding a home in Singapore’s favorite cocktail, the Singapore Sling (made with a base of gin, coupled with cherry liqueur and pineapple juice, among others).
BLUE seems to be the color of the pursuit of excellence as one of the oldest and most respected culinary institutions in the world, Le Cordon Bleu, partners with one of the premier universities in the Philippines, the Ateneo de Manila University. The partnership, called the Le Cordon Bleu Ateneo de Manila Institute (LCBAI) was launched in the university’s Arete building last week. Le Cordon Bleu was founded in 1895, providing the culinary education that shaped icons such as Julia Child. In turn, the Ateneo de Manila University has produced heroes, entrepreneurs, and politicians.
BANDAR SERI BEGAWAN — In one of the most densely populated residential areas of Brunei, a Jollibee drive-through outlet is being built that is poised to cement the red-and-yellow bee’s position on the top of the sultanate’s food service industry heap.
MEMBERS of the press were led to the kitchen before lunch time. This writer remained quiet and very nervous as we walked to the kitchen. We were told that after a short cooking demo by celebrity chef Jereme Leung, we were to recreate the same dish ourselves. Mr. Leung showed the group how to prepare crispy milk fritters, a traditional dessert in Da Lang in Guangdong, China which uses buffalo milk as a special ingredient.
LIKE LOVERS who have made themselves too available, it’s easy to take the province of Rizal for granted. It’s too near the city, and it doesn’t boast of Tagaytay’s views and chilly mountain breezes. It does, however, have a character and beauty of its own: so much of it, in fact, to make artists want to work, live, and as in the case of National Artist Carlos “Botong” Francisco, to want to die there.
“JUST like our beautiful old songs, antique houses, and folk dances, our long standing culinary traditions need to be celebrated and preserved as well, especially since many of our food products and practices are slowly disappearing in the face of globalization of food culture.”
AN ANONYMOUS vigilante food critic on Instagram, Masarap Ba (@masarapba), has pulled off a stunt worthy of a wholesome comic strip. She once gave BusinessWorld a pseudonym, Kat Abaan (read: fatness), and this Ms. Abaan recently collaborated with Novotel Manila Araneta Center for a food festival. Take a tip, influencers: apparently there’s a lot that can be done, even if no one knows what you look like.
THE Maya Kitchen is once again holding a variety of culinary workshops for children from April to June, just in time for school break.
THE DANES and the New Yorkers have it easy. The former won’t find foods with trans fatty acids on their grocery store shelves. That’s because Denmark banned the artery clogger in 2003. On the other hand, New Yorkers need not worry about trans fats when they eat out. A ban took the harmful fats off their dining plates in 2007.
WHAT IS a dish without the drink, and vice versa? Without a dish, one approaches sin, and without drink, one courts a sort of insufficiency, and, well, choking. Homegrown Don Papa Rum encourages one to live life to the fullest with both food and drink in its Chef & Shaker competition.
JUST in time for summer, Andrew Café’s resident pastry chef Erna Canatoy has come up with the Sweet Summer Series, a collection of cupcakes in banana, strawberry, and carrot flavors with cream cheese topped with a drizzle of walnut brittle, a tangy slice of fresh strawberry, and a carrot candy made of butter cream.
WHAT are you having for lunch today? If you’re like four in every 10 Filipino adults, you will eat lunch out. Will you eat a burger and fries in a fastfood restaurant, fried fish in a canteen, or fried chicken in a convenience store? Maybe you’ll have a donut or a cup of 3-in-1 coffee for dessert.
THANKS to a crop of renegade, pioneering wine makers making stellar wines in New York, Vermont, Minnesota, famously frigid Quebec, and even Portugal, hybrid grapes are beginning to get the respect they deserve.
MANGOES are very popular in the Philippines — served as a fruit shake, dried in packs as pasalubong, or kept fresh in the kitchen waiting to be sliced and eaten with rice like a modified California maki (even without the seaweed and crab sticks). Now Manila has a new restaurant that specializes in a variety of mango beverages and desserts.
BURGDORF, Switzerland — Exposing cheese to round-the-clock music could give it more flavor and hip hop might be better than Mozart, Swiss researchers said on Thursday.
A PROVISION of the Affordable Care Act that is strongly supported by Donald Trump’s administration requires calorie labels at US chain restaurants. The basic idea is that if consumers are informed, they will reduce their calorie consumption — and improve their health.
THERE ARE two ways the human mind perceives nature. One makes us seek balance and tranquility, while the other allows us to unleash ourselves and become truly wild. A restaurant in Quezon City allows you to do both: to be tranquil on the weekdays and, for the young ones, go wild on the weekends.
SOUTH AFRICA’s wine industry is centered around Cape Town. But pioneers far to the northeast are forging a new frontier in unlikely surroundings as changing weather patterns test long-held conventions.
JUST A few months ago, Vice News published a story with a provocative headline: “The Coolest Place to Get a Drink in Midtown Manhattan Is the New Taco Bell.”
COFFEE is as much a staple in some Filipino homes as rice. However, the minute a Pinoy steps out of the house, there’s hardly any way to get the taste of home — instead we’re inundated with every other cosmopolitan caffeine fix out there. KapeTayo Coffee then, gets the way a Filipino mom likes her coffee, and offers it to the rest of the country.
ON March 17, 2018, the annual Festival de la Paella Gigante brought together chefs from many of the metro’sa hotels, restaurants, and culinary academies to pool their skills in creating, as the event’s title clearly stated, a giant paella. It was a night of smoke and music, dance and wine, and, of course, good paella.
QUICK: when you hear a wine is Cabernet, do you automatically think cabernet sauvignon? Of course you do. It’s the world’s most widely planted red grape, noted for big, rich, power-packed wines you can swoon over and even invest in.
RESTAURANT rating guide Michelin said on Tuesday that it will launch a publication for California in early June, expanding its current coverage for eateries in San Francisco and the surrounding wine-producing regions of Napa and Sonoma.
WHEN preparing a pork dish, it’s important to choose the right cut of meat to go with it, but with so many different cuts available, it’s easy to get overwhelmed. Robina Farms Premium Fresh Meat has come up with a guide on which cut is best for what kind of dish, plus a few suggestions on how to get creative.
FOODEE Global Concepts is the company is responsible for bringing in foreign restaurant brands that have earned Michelin stars in their home countries: think FOO’D, Hawker Chan, Tsuta, Kam’s Roast, and Tim Ho Wan (among others). But Foodee’s success with foreign brands began with the Todd English Food Hall in SM Aura, which by now has expanded into other concepts under the name of the celebrity chef: there’s Hook, then Pound; both by Todd English.
WOLFGAT seats just 20 diners in a tiny cottage in a fishing village more than two hours’ drive from Cape Town, South Africa.