Gourmet Culinaire and Cuisine

Silogs, popular term for sinangag (fried rice) and itlog (egg), are certainly every Pinoy's favorite morning meal. Because of its popularity, you can even consider it the national breakfast of the Philippines, if there is such a thing.These early morning delights come in several combinations with tapsilog (with tapa), tocilog (with tocino) and longsilog (with longanisa or Filipino sausage) topping the list. There are still many variations of silogs like cornsilog (with corned beef), chiksilog (with chicken), chosilog (with adobo), dangsilog (with danggit or rabbitfish), bangsilog (with bangus or milkfish), hotsilog (with hotdog) and many more.But for this recipe, we are going to prepare a combination of longanisa or the famous Pinoy sausage, sinangag or the savory garlic fried rice and eggs. Yummy! My mouth is already watering just thinking of it.Ingredients: 5 links of longanisa sausage 3 eggs 4 cups of left over rice from the previous night .. more»

French food of the 1920s paints a portrait of one of the country's most exciting culinary periods, when ancient recipes had new life breathed in to them and the food of the poor became fine dining for the rich.Ironically, French food of the 1920s was not centered around the creation of new dishes, (although this was the period during which the crepe suzzete made its debut), but instead grew out of new preparation techniques for haute cuisine, or high dining.More efficient preparation allowed the nation's chefs to capitalize on the growing number of hotels that featured its restaurant as a highlight of its guests' experience. For the first time, haute cuisine (dishes featuring meticulous preparation and expensive ingredients) could be prepared much faster and subsequently on a much grander scale.The groundwork for French food of the 1920s was laid by Georges Auguste Escoffier, who during the course of the late .. more»