Italian food has managed to take worm its way into the hearts of foodies all over the world. Each country may have their own food specialties, but no matter where you go, you can be sure to find at least a few good Italian restaurants where even the locals would gladly go to and forgo their usual favorite regional fares.
The Philippines is no exception to this, with plenty of Italian restaurants and eateries to be found in Metro Manila. From fast food style joints serving watered-down “Italian cuisine” to small little heard of authentic Italian ristorantes, a trip to Manila will surely not leave you wanting if it's Italian food you're craving.
If its to the mall you're headed and don't feel like stepping out into the heat just to get a slice of pizza, you can look for the usual Italian restaurant chains like Italianni's, A Venetto Pizzeria, The Old Spaghetti House, Don Henrico's, Amici, and Joey Pepperoni. Just make sure that your expectations are realistic before entering these joints since they are not known for serving the most authentic Italian cuisine in the city. As for price range, the list above starts from most expensive to most affordable.
http://www.celebchefs.net/wp-content/uploads/2012/06/casanostra_logo.png”>Stepping out of the mall to look for the better Italian restaurants Manila has to offer is definitely worth if it's good food you're looking for. Some of the go to places in the city include Aria Cucina
Italiana in Bonifacio High Street
(those who have dined in the original restaurant in Boracay will surely love to visit this branch), Casa Nostra in Pasong Tamo (not to be confused with the now closed Cosa Nostra in Malate), and Chef Massimo Veronesi's Va Bene Pasta Deli in Makati, and the L'Incontro Ristorante Italiano (also) in Makati City.
There are lots of other good Italian restaurants in the city, but make sure that you do your research before hazarding a visit to one because with all the good places you can dine, the last thing you want is to waste a meal in some watered down hole where they serve sweet spaghetti and soggy pizza.
I am lucky to be among those whose cialis passions in life happen to complement each other perfectly – food and travel.
To be honest, I do not know which I love more, since each trip is an opportunity to taste something new and delectable, and each food destination an excuse to set out and experience new things. Which is which doesn't really matter though, because in the end each new adventure allows me to indulge myself.
Thailand is one of the places that I decided to visit mostly because of the food. That's not to say that I didn't enjoy the friendly people, which the country boasts as being one of their most precious attraction, but the truth was that I was more interested in strolling up and down alleys looking for the street food that celebrated chefs like Anthony Bourdain (Yes, No Reservations got me excited about Thailand) and David Thompson raved about. True enough, their excellent palates did not disappoint.
If you do decide to go to Thailand to get a taste of authentic Thai street food, I would say th
at my list of must try food would include anything with noodles. The Thai have perfected the art of cooking noodles
and the top two I tried there during my trip include the omelet-topped pad Thai and the egg noodle soup called ba mee nam. You should also try the popular traditional salad called the som tam (Don't order if you can't take spicy!!!). The som tam is a spicy salad made with shredded unripe papaya, and as with most things Thai is really fragrant due to the basil.
Of course, being on a limited 3-day trip, I'm sure I wasn't able to try a lot of excellent dishes.When I go back, and indeed I am, I'm definitely staying much longer. Looking forward to sampling more food and maybe even go to see Ayuthaya.
About the guest author:
June is a foodie and freelance travel writer who has spent the last 5 years pursuing her two loves. She plans of going back to Thailand where she will study at a Thai language school, with the intent of spending the rest of her free time roaming around and seeing and tasting more of Thailand.
Image via Zazzle
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t” />The list of the World's 50 Best Restaurants for 2012 is finally out and there are no surprises for the the top 3, with Noma in Copenhagen, Denmark, El Celler de Can Roca in Girona, Spain, and Mugaritz in San Sebastian, Spain, taking the cake once again.
Noma's success is of note especially with the restaurant winning the award for the third time. So in case you haven't heard, Danish cuisine is something special and it is Noma's 43 year old chef, Rene Redzepi that has made the world realize just how good it is. Of course, our palates may still be more used to traditional and well loved Spanish and Italian cuisines, which you'll still see a lot of restaurants on the top 50 list, but the cured bear meat and Danish ants will surprise you if you only give it a chance at Noma.
However, if you do decide to head for Noma for a taste of their superb and unique dishes, be prepared to book well in advance since tables at the popular restaurant are usually fully booked 3 ahead. So unless you happen to be Chef Redzepi's mom or the president of Denmark, don't count on popping in unannounced.
Londoners would be happy to know though that they don't have to go to Denmark just to book a table at Noma's because it was announced a week ago that Noma is coming to London for the Olympic 2012 games. Noma will be serving dinner for 10 days from July 28 to August 6 at Claridge's Hotel. The Noma restaurant at Denmark will be closed at that time due to renovations.
Image via The World's 50 Best List
Being a celebrity chef may seem like a glamorous job, and in a way it is. After all who's to deny that there's glitz and glamour associated with a job where cameras focus on you and you get to rub elbows with the rich and famous.
If you're as addicted to cooking shows as I am though, be it the good old Emeril shows or the crazy reality cooking shows, then you have probably observed the other side of the job of these celebrity chefs – the hard work.
One thing I have come to admire about my favorite celebrity chefs has absolutely nothing to do with their sophisticated palates or sumptuous creations that always leave
me looking woefully at whatever's on my plate. Instead, I have come to admire their work ethics, which I have come to realize contributed as much (if not more) to their success as their talents. It is clear from the way their roll up their sleeves (both figuratively and literally) that their skill did not come by accident. They worked hard to get where they are. They worked hard to
polish not just their cooking skills, but also their management (Poor management skills is often the reason why restaurants of even really good chefs fail!) and networking skills.
In my mind though I believe that their willingness to give their all to their craft comes from their sense of purpose. They know that cooking is their passion and this gives them a sense of purpose, which is to pursue what they love. So while I truly enjoy watching these celebrity chefs for their entertainment value and for the recipe I end up trying in the kitchen sometimes (When there's one easy enough for me), I value even more the way they inspire me to live a life cialis online of purpose and the reminder to work hard on what we know is worth it.
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gets tired of holidays? Not me, especially if the holiday is all a Learn more here bout food.
Well yesterday was another foodie dream holiday being the National Chocolate Souffle Day, and though we may be a day late in celebrating the holiday it isn't too late to get yourself a nice airy mouthwatering souffle.
If you fancy making yourself or
a special someone this sweet treat, here are a few recipes from all over the internet that you can try. Note though that souffles are really not beginner type of recipes easily caving in when not done right.
d.com.au/recipes/2115/gordon-ramsays-chocolate-souffle”>Gordon Ramsays chocolate soufflé
Chocolate Souffle with Chocolate Sauce – A kid-friendly recipe whipped up during the 2010 season of Junior MasterChef Australia. Now this, even beginner level cooks may want to try.
Chocolate Soufflé with Passion Fruit & Vanilla Bean Ice Cream – A different approach to chocolate souffle from Top Chef Just Desserts Season 1 contestant, Yigit. This is the kind of dessert you would expect from contestants of the show, as something too simple and straightforward will surely get you sent home!
Chocolate Orange Liqueur Souffle with Chocolate Sauce – Chocolate and orange liqueur equals YUM! This recipe is from renowned chef Paula Deen, which can only mean that this one's a home run as long as you execute it correctly.
d.com.au/recipes/2115/gordon-ramsays-chocolate-souffle”>Gordon Ramsays chocolate soufflé– This heavenly concoction is straight from his show, the F Word.
Image via Bravo
Whoever said that a government job always need be boring?
Justin Timineri, Florida's state chef, the only state chef in the entire United States is proof otherwise. As Chef Timineri himself said, “I have
the best job in all of state government.”
His job as state chef after all does not entail cooking in a grimy hot kitchen in preparation for the massive influx of hungry employees during lunch hour, but instead is tasked to travel around Florida showing locals how to incorporate fresh produce and seafood into their regular meals. More importantly, he does with a realistic budget in mind. In
fact, he specifically creates healthy menus with people who are on food stamps in mind; and if that doesn't mean affordable meals, I don't what is.
Aside from getting the locals to eat a bit more healthily, his other important role as state chef is
to promote Florida's produce and seafood, not just to locals, but all over the world. In fact, he's going to Brussels, Belgium in April to attend the European Seafood Expo to try to get more attention focused on the Florida grouper. And with Florida's second biggest industry being Agriculture, we can be pretty sure he'll be promoting more vegetables and fruits outside Florida soon.
And if you're wondering how much a state chef makes? Chef Timineri is paid $43,000 for doing what he does. Of course, he also probably saves on food, nibbling on his creations. While the pay is not at all that glamorous, you can bet his job is rewarding.
Photo via Babble
doing so with my husband and kids invariably means a lot of items that are not on the grocery list. Nevertheless, the grocery trips end up being fun (albeit tiring) and a good way to introduce the kids to new food.
One of the things my hubby got during out last trip was two packs of Nori – one plain and one wasabi flavored. If you don't know what nori is, it's the rather fishy-smelling papery ingredient they use as sushi wrap. Nori, which by the way is dried edible seaweed, is actually used in Japanese cuisine not just as sushi wrap, but topping and condiment for noodles and various dishes.
Feeling rather adventurous with the kid's palate, who by the way are still toddlers, my husband gave each a strip of nori (not the wasabi flavored of co
urse!). We were expecting to see scrunched up faces and little tongues sticking out as they spit out the nori in disgust. Surprise! Both kids finished of their little strips in minutes and promptly held out their hands for more.
So what's my point? The point is simply that it's never too early to start training your kid's palate so that they will be able to appreciate all kinds of food better
as they grow. Not only will you be helping them in case they do end up as aspiring chefs when they grow up, but you'll also have an easier time feeding them as they grow up because chances are they won't be such picky eaters.
Image via RemixYourHealth
up in the local Thai restaurant. Of course, when it comes to Thai food, the best kind you'll get will still be straight from the experts – the street vendors. Unfortunately, that would mean having to fly over to Thailand just to get my favorite Thai dish – the Pad Thai.
If you're craving for Pad Thai though, you don't even have to go to fly to Thailand for an authentic tasting dish. I've found one of the best Pad Thai recipes that you can try at home. If you do it right, you'll end up with a dish that tastes just like the best that Thai chefs make. Just make sure you always prepare the sauce first, because that's how any self-respecting Thai chef does it!
Ingredients for Pad Thai Sauce (makes four large servings)
- 1/4 cup palm sugar
- 1/4 cup fish sauce
- 1 tablespoon tamarind concentrate
- 1/4 cup Sriracha sauce
Directions for Pad Thai Sauce
- Put tamarind concentrate into a measuring cup, and add enough water to make
1/4 cup, stir, this is your
- In a small sauce pan, put palm sugar, fish sauce, tamarind juice, and sriracha sauce. Cook on low heat until the palm sugar dissolves, then increase heat. Let it start to boil, then quickly remove from heat, and set aside. You can make this Pad Thai sauce ahead and put in a jar in the fridge up to a week.
Ingredients for Pad Thai (makes 2 servings)
- 1 egg lightly beaten
- 3/4 cup (or more) fresh shrimp, uncooked
- 1 tablespoon sliced shallot
- 1 tablespoon chopped salted radish
- 1/4 cup diced firm tofu
- 1 handful rice stick noodle
- 1/4 cup plus 2 tablespoons water
- 1 cup fresh bean sprouts
- 1/4 cup fresh chives, cut into one inch long pieces
- 1 tablespoon sugar
- 2 tablespoons chopped roasted peanut
- vegetable oil for frying
- Rinse the radish several times under cold water, gently squeezing off the water. Chop it and add a little bit of sugar to sweeten, mix well.
- Soak the rice stick noodle in warm water for about 15 minutes, leave in water until you are ready to use.
- Heat 1 tablespoon of oil in a wok at medium-high heat. Add egg and cook it quickly, scrambling into small pieces (see video below). Remove, set aside.
- Add 2 tablespoons of oil in the same wok. Add shrimps and cook until done. Transfer to a bowl, set aside.
- Add 1 tablespoon of oil to the wok. Add shallot, radish and tofu fry until aromatic. Increase the heat of your wok. Add a handful of soaked noodles followed with water. Stir-fry this mixture for about 5-6 minutes. The noodles will start to get soft. Add 1/4 cup of Pad Thai Sauce and mix well. Add sugar, cooked egg, bean sprout, chive and cooked shrimps. Stir well for another 1-2 minutes until everything blends together. Turn off heat, transfer to serving plate with sliced fresh lime, roasted peanuts, and more bean sprout on the side.
Christmas Day may have come and gone, but the parties are far from over. With New Year's Eve approaching, you can bet that the drinks will be flowing again in abundance (if it has stopped for you) in a few days time.
If you're looking for some posh, but simple cocktails to serve during your party, why not give these three cocktails that chefs' themselves swear by:
The Red Hook (Blake Royer)
- 2 ounces rye whiskey
- 1/2 ounce Punt e Mes or other sweet vermouth combined with
- 1/2 ounce maraschino liqueur
Pour ingredients into a shaker with a generous handful of ice. Stir
briskly until well chilled. Strain into a cocktail glass and serve.
The Aviation (Blake Royer)
- 2 ounces gin
- 1/2 ounce maraschino liqueur
- 1/2 ounce lemon juice
Pour ingredients into a shaker with a generous handful of ice. Shake well until your fingertips ache. Strain into a martini glass and serve.
Grand Champagne Cocktail (Chef Bobby Flay)
- 4 shots orange-flavored liqueur (recommended: Grand Marnier)
- 4 teaspoons honey
- 4 fresh strawberries, tops trimmed
- 1 bottle Champagne, well chilled
- Special equipment: 4 chilled Champagne flutes
Add the orange-flavored liqueur, honey and strawberries to a food processor and process until smooth. Fill the chilled glasses halfway with the strawberry mixture and then fill the rest of the glass with Champagne.
Each of the cocktails above offer a very different taste so you can choose whichever will suit your palate best. The Red Hook is “dark, seductive, brown, and just a little bitter”, while the Aviation is “bright, gin-y, and tart with lemon juice.” The Grand Champagne Cocktail, on the other hand, is pretty sweet and probably has a more universal appeal.
Still haven’t perfected the art of boiling eggs? You’re not alone.
Boiling eggs are really tricky, especially if you’re cooking for a group of people who like their eggs in varying stages of “hardness”. Add to the fact that the rate at which eggs cook depend not just on the amount of time it takes to cook them, but also the temperature at which they were stored, and also the size of the eggs. With so many factors to consider, it is no wonder that sleepy cooks end up with “wrongly” cooked eggs.
can relax, maybe even sing with it as you make breakfast.
The BeepEgg is an egg timer that you put in the pan with your eggs as you boil them and will tell you whether the eggs are already cooked. Fish out the eggs for the people who like their soft boiled when you hear the egg sing “Killing Me Soft
ly” and leave the rest until you hear it start to sing “I Wish I
Was a Hen”, at which point you can fish out the eggs for those who like it medium. You’ll know that the remaining eggs are already hard boiled when you the classical tune from Carmina Burana coming out of the plastic egg.
While it all sounds really silly, the BeepEgg works perfectly so that you don’t even have to worry about getting your eggs to room temperature before your boil them. Just make sure that you also store the BeepEgg along with the real eggs because it works by calculating the inner temperature of the eggs based on the temperature it was stored and the boiling water.
Oh, and if you’re getting irritated with all that singing, just dunk the Beep Egg in cold water.
Image via Firebox