|Dinuguan, from Panlasang Pinoy|
One of the things on my long bucket list is 'learn to cook dinuguan'. I won't post the recipe for my favorite dish here, because it is really not for the squeamish, and I don't want to alienate the 2 readers I may actually have. The recipe seems simple enough, but it sounds about as unachievable to me right now, as running a marathon once seemed. (Like a true goal setter, I've given myself to the end of December 2010 to cross this one off the list.)
Unlike my obvious god given talent for shopping, I'm not a natural when it comes to cooking, and I'm mostly not interested. At breakfast the other day, my dear friend Chatty Cathy tried to enlighten me (for nearly 6 minutes) on pizza dough. Ten seconds into her lecture my mind had wandered. (Hmm, french or nude?--as in a manicure.) I also believe the knack for cooking, and treasured family recipes are passed on, like DNA. Unfortunately the only things I've inherited from mom are her deep neuroses. (I would've settled for her legs...)
Anyway, I live in a suburb of Toronto where any dish that I desire... that perfect thin crust white pizza, crunchy spicy sushi, pad thai, green curry, beef pho, dim sum, chicken katsu, falafel, souvlaki, calamari, peking duck, you name it... are within a 10 minute drive. Except Filipino food!
Filipino food is unbelievably tasty, but it is also visually unappealing. Stewed, brown, oily, and greasy are words that come to mind. And Filipinos are notoriously and proudly cheap, so I'm afraid a decent Filipino resto would likely fail. That really leaves me no choice: if I'm craving Filipino, I must cook it.
This is completely off topic, but you know that I can't help but comment on this late breaking news:
I feel better already.