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Is Filipino food embarassing?

This thread never seems to get old. just wanted to share a story from the Filipino American National Historical Society conference that was in Seattle in 2011. I was part of a panel talking about mestizos and mestizas and how we relate to (and learn about) Filipino culture. i got to choose a name for the panel and it was called: Does Eating Adobo Make Me Filipino?

It was a very large and very lively workshop and there was a lot of heated debate. But at the very end, one young woman talked about how she was trying to learn how to cook Filipino food from her lola and how it was making her understand more about that half of her cultural heritage. so, in the end, we decided that eating and appreciating Filipino food is a BIG part of what makes us Filipino.

and it's not just the dishes, you know. It's like what Machina just posted about hospitality and always feeding guests. and it's about bringing your own to-go containers to your family dinners so you can take home lots of leftovers. shoot. it's about cooking enough food for 50 people when you are having 15 over, just to make sure there is plenty to eat and plenty to take home.

you are all probably too young to know about this, but there was a wonderful little lunch counter in the Pike Place Market when i was a little girl in Seattle in the 1960s. It was just a hole in the wall and i don't even know if they cooked only Filipino food or had other kinds too. I just remember the taste of the diniguan. it was delicious! just like home made. but i think the cook was a manong who was a friend of my dad's -- so all they knew was home cooking, they just did it in a restaurant. i think that was the difference back then.

Feb 13, 2012
missm2u in Greater Seattle

roasting a whole boneless turkey

we bone a turkey (20-24 lbs) every year. cut off the drumsticks and the wings below the drumettes (use the kickstands for stock but roast the middle wing part and the legs with the whole bird). then we rub it inside with seasoned oil (Johnnys seasoning salt, black pepper, garlic powder, dried sage) and sew it up Including the holes where the arms and the legs were cut. the benefits: roasts quickly in a couple of hours (use a chef's thermometer to test for doneness) and sewing the skin back up keeps it very juicy. and of course it's super easy to carve.

Nov 26, 2009
missm2u in Home Cooking

Is Filipino food embarassing?

this really IS an interesting string. let's see, what stands out? well, can Filipinos cook? are you crazy? Real Pinoy cooks can cook ANYTHING. I think becuz our food has evolved from some many influences, and also becuz when we learn to cook for our families growing up, we are taught to cook for the taste of the food. our earlier generations, who didn't have the opportunities for jobs that there are today, produced a LOT of cooks and chefs. assimilated? maybe in some things, but i know people who are "all american" in just about everything, EXCEPT for their food. they are dipping their microwave sandwiches in patis and lemon. and maybe we don't have that many restaurants becuz, like soul food, filipino food is very sophisticated and also personal and when it comes down to it, the pancit we like best is the one just like our mom (or dad) made when we were kidz (my absolute favorite is still the one my father made with long rice, hamburger, onion, fried garlic, lots of ginger . . . and frozen green peas -- but would you serve that to the public?). maybe it's a combination of several things other people have mentioned: the people who can burn do so at home and don't care about eating someone else's food; the people who are embarrassed by our culture wouldn't be caught dead eating rice with their fingers; the people who are so americanized that they would rather eat pizza. who's left to open a restaurant?

Jan 04, 2008
missm2u in Greater Seattle