Posted by: undercoverchef on: April 30, 2008
Yacon or Yacoon (as it was spelled in the cardboard sign at the Fruit Stand at the basement/lower ground of Powerplant) is a tuber that looks a lot like kamote, but tastes somewhat like a cross between an apple and a pear, with the juiciness of a singkamas/turnip and sorta like a sweet singkamas with [...]
Posted by: undercoverchef on: April 28, 2008
I know this a food-related blog. But I am now close-friendless, and you need to cut this girl a break. And as I doubt that anyone really reads this blog except me and the curious from the cooking and baking livejournal communities, I decided to put my last blog about my weekend here.
Irreparable damages to [...]
Posted by: undercoverchef on: April 24, 2008
Ever since the really awesome finale episode of Top Chef Season 3, I’ve been in deep crush with Rocco Dispirito.
Seriously never was interested in the blonde-blue-eyed types, but everytime I see him, I’m always aieee!!!!
Makes me want to be good enough to stage in his kitchen..ehem, if he had a kitchen. Which I hope he [...]
Posted by: undercoverchef on: April 24, 2008
Going to the J1 route. Will be applying this May only, hopefully I will get in and spend the next year working/training in the states.
APTMINDS – Aprons for sale! Hopefully we can join that bazaar in May.
As you know, I’m the part-time chef for a club in Dasmarinas. For some reason, they stopped calling me. [...]
Posted by: undercoverchef on: April 22, 2008
The last one was when I made my own version of a peanut-butter banana cheesecake that turned out more into a mousse. [Note to self: use less eggwhites/cream]. Although for me, it was okay for a first try, it could get better and should get better soon. Can’t post the exact recipe since it’s in [...]
Posted by: undercoverchef on: April 1, 2008
In my head, I’m thinking I should get a call right now. Suffice it to say, still no call. Although, it was said that they would call me. It’s a freaky thing.
One, the salary is very very small, as compared to what I’m presently raking in. And let me tell you my lifestyle ain’t GRAND [...]
