1.  
  2. 3dgourmet:

    fresh spring rolls with pork, baby shrimp, herbs, and peanut Hoisin sauce

    Current addiction. I could eat them every day.

     
  3. alexsegura:

    Horrific bento boxen (via @boingboing)

    Neat.

     
  4. Our seldom-used picnic basket. (Taken with instagram)

     
  5. Cristian cooked dinner! (Taken with instagram)

     
  6. vivafilipinas:

    Pancit Palabok

    Pancit palabok is a Philippine noodle dish of Chinese origin. Thin rice noodles are covered with a thick, shrimp-flavored sauce and topped with prawns, chicharon (pork scratchings), hard-boiled eggs, tinapa (smoked fish) flakes and slices of green onion, with a generous squeeze of calamansi all over.

    (from manyamanblog)

    (via queenherstory-deactivated201208)

     
  7. Cristian brought me a whole box of Porto’s cheese rolls! Aaaahhhh! (Taken with instagram)

     
  8. The irresistible Jon Hamm. With a burger.

    (Source: tecolotes)

     
  9. Currently dreaming about cinnamon rolls.

    (Source: babesandfood)

     

  10. "

    I wonder if dogs and cats leave signs like hoboes:

    WATCH OUT FOR DOG.
    STAY AWAY FROM THIS PLACE. OLD NUT WITH GUN.
    GOOD FOR A HANDOUT.

    And stars like a Michelin guide:

    FOOD CLOTHES MONEY AND SMOKES. A PRINCE.
    CHOW AND DRINK. A KING.

    I noticed no stray dogs came around the Stone House:

    FUCKING CAT HOUSE.

    "
    — William S. Burroughs, “The Cat Inside”
     
  11. daily-lissa:

    maartestewart:

    Baked Salmon Sinigang (adapted from Joel Quizon)

    Joel is a friend of mine who makes great vegetarian and pescatarian Filipino dishes. Recently, as his son’s birthday party, everyone was found devouring his version of baked salmon sinigang. Sure, most of us have tried to make salmon sinigang based on traditional pork sinigang techniques. I can attest that in my attempts, the fish had disintegrated into the soup during the stove-top cooking process. Alas, Joel taught me a way to keep the delicious salmon filet in tact. Here’s my version of Joel’s recipe.

    1.5 lb-2 lb salmon filet

    1/5 cup Daikon, sliced into thin coins

    1 cup Filipino eggplant, sliced into thin coins

    1 cup okra (whole or sliced in half)

    1 cup green beans (whole or sliced in half)

    1 cup spinach

    1 can light coconut milk

    2 cups water

    1 package sinigang powder

    1 teaspoon garlic salt

    2 teaspoons patis (Filipino fish sauce)

    1. Preheat oven at 400 degrees.

    2. Place salmon in the bottom of a glass (Pyrex) pan.

    3. Add in vegetables (harder ones first, with spinach and green beans last).

    4. Mix together coconut milk, water, and sinigang powder. Add in to glass pan. Add in patis and garlic salt to taste.

    5. Cover pan with foil. Bake for 60 minutes.

    * Other ingredients to consider: sliced onions, diced tomatoes, kang kong (water spinach), baby bak choy, carrots.

    This dish is easy to do and the salmon comes out perfectly— tender and in tact! Thanks, Joel!

    I’m going to try this soon!

    Holy crap. This looks amazing. Definitely making this next time it’s a little chilly. Which ought to be later this week.

     
  12.  
  13. I freaking love Sushirrito, although I wasn’t too pleased when they changed their menu. I miss the Three Amigos.

    (Source: monicadarling, via teacuphumans)

     
  14. tecolotes:

    the lovely jaenarae came down to visit from san francisco and our days have been filled with food,wine and coffee and that’s how we like it.

    This turned out a little nicer than I was expecting. Haha. I look like I’m really enjoying that horchata latte. And, of course, I was.

     
  15. missatralissa:

    theconsultingbitch:

    This all looks heavenly.

    (Source: iiheartfood, via masudasan)