Overheard on the General Topics Board

Published on Wednesday, December 22, 2010, by Sarah Perry / Edit Post

"To be sure, in a region of Asia brimming with chilies, Filipino food is considerably milder, but I would hardly characterize that as bland. Rather Filipino cuisine more closely mirrors Spanish cuisine in this regard. Of those Chinese dishes which have been absorbed into the national cuisine, many retain their original character: siopao, pato tim, lumpia for example. Others have benefited from the abundance of marine and tropical ingredients and become something uniquely Filipino-Chinese: the variety of pancit comes to mind." – JungMann defending Chinese-Filipino cuisine

"Swedish glogg. Made at home from port wine, brandy and rum, lightly simmered with an orange, cloves, cinnamon stick, cardamom seeds, almonds, and raisins. Served warm by the fireplace while the snow falls outside." – FarFar on hot winter beverages

"A few weeks ago we were in DC and upon hill food's rec went to Michel Richard's Central and had his 'faux gras' which is made with chicken liver. It was amazing. When the ramekin was empty I still ran my finger around the inside to make doubly sure there wasn't a morsel left. So subtly flavored and absolutely silken." – c oliver

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