I stay home to watch:  The Iron Chef, a super-hyped cooking show from
Japan.

Favorite Meal: Sushi with lots of wasabi and soy sauce for dipping and a
steaming bowl of miso soup on the side.
 

I was also intrigued by the books Edith and Felice listed on their profiles
so I looked them up at the library and am now reading Edith's Five
Equations That Changed The World and Felice's Zen and Cooking.

                                                                                Proceso

        From your answers to the celebrity quiz, I gathered that
you just love cooking! Guess we would enjoy discussing food and
cooking.  Same here.

   Girlie

Dear Proceso,
So glad you joined in the quiz fun.  Hope you enjoy the Zen book -- quite a different type of food book.

One of the nicest books on food to read is:  FOOD--True Stories of Life on the Road edited by Richard Sterling.  It is part of the Travelers' Tales Guides series is distributed by O'Reilly and Associates Inc.,  101 Morris Street, Sebastopol, California 95472.  2nd printing May 1997.   ISBN 1-885211-09-0.

I have other really nice books about food for reading -- not just recipes to cook.  If you are interested I would gladly share other titles with you.

Best regards, Felice

Type na type ko ring mag-cooking.  Ceso, I also love to watch the Food
Network channel from Emeril to Ming Tsai to Bobby Flay to the Iron Chef. plus
nuong kapanahunan pa nina Julia Child, Frugal Gourmet, and the French chef
(pareho na ako ni Ruth -makakalimutin).  I think tayong mga "chef" kuno and
food lovers should put our heads together and come up with a recipe book...
the Best of Prep 65 Cookbook.. anong say ninyo?  Any comments.. from plain
"ginisang halo-halong native gulay to the more fancy ones ... from plain
"steam" desserts to fancy desserts-cakes, etc. Then we can sell our treasured
recipe collection to our friends, co-prepians (lahat ng batches), etc.  Any
comments or feedback out there???

See ya and best regards,
ressie
- - - - - - - - -
Subject: Re: Yan na kaya ang gawing souvenir ng ating 35th anniversary? Kaya ba?
- - - - - - - - -

With only 2 months away ... ewan ko kung kaya natin.  Tanungin natin yung mga
experts (Felice, Edith, etc.)  Mula sa pagga-gather ng mga recipes to final
selection (plus kung sino pang gustong mag-contribute - open to everybody),
to editing, etc. finally to the press.  Siyempre, dapat meron ding photos ng
mga food presentation, di ba?
baka masyadong tight at mabilisan, hindi maganda ang resulta.
Any feedback out there?

ress
- - - - - - - - - - - - -

Dear Ressie & Ana,

            That's a very good idea! It seems to me marami ngayon sa mga golden
boys and girls ang food lovers. Ganoon siguro pag nagkakaedad. Nasa isip pagkain.
There's nothing wrong with that as long as we eat healthy foods. (Naks, just doing
my job as a nutritionist).

Girlie
- - - - - - - - - - -

Any update kung kaya natin matapos itong project na ito?  kung kakayanin,
makakadagdag sa ating pondo yung benta, di ba?  ano sa palagay ninyo?  para
sa mga ating batch, siguro special discounted price - sa iba, e di yung
regular price.

Lahat ay inaanyayahang mag-contribute ng kanilang paboritong recipe. From the
native recipe galing sa Pagudpod hanggang sa Mindanao or Jolo (sinong taga
South), isasama natin sa koleksiyon.  Kung hindi matatapos in time para sa
ating reunion, ituloy pa rin natin - tapos i-mail na lang sa lahat kapag off
the press na.

OKAY BA ITO?  ANY SUGGESTION OR COMMENTS DIYAN?

ressie
- - - - - - - -

Why not? Call ako diyan. Let's get our other friends' opinions. We've got to
work on it now. Kailangan din natin ng lay-out artist at graphics artist para mas
presentable and we can command a good price for it. Lagyan pa natin ng mga
pictures ng pagkain at kung gusto ninyo, pati pictures n'yo. Parang celebrity's
favorite recipes.

Girlie
 

 Dear Felice,

 I'm happy to hear from you! I've read a few pages of Instructions for the
 Cook: A Zen Master's....and I must confess I found the philosophy part a
 bit difficult to adjust to initially. I was expecting more of a culinary
 book than Zen and it's the other way around. However, I'm warming up to it
 and I like the way it likens the cooking ritual to life itself. Maybe
 that's why I feel a sort of serene joy when I am cooking dinner. I looked
 up another book on your list, Food: True Stories..., but it's not in the
 Los Angeles public library system. I also have checked out some books
 written by one of your fantasy dinner guests: M.F.K. Fisher and read
 portions of them but I guess she meanders a lot because I have a hard time
 staying focused throughout her books. One of the most creative approaches
 to culinary writing I've come across is Like Water for Chocolate by Laura
 Esquivel. I like the way the writer interspersed recipes from rural Mexico
 between the chapters of her novel.

 I don't remember when I got interested in food books but at least it's as
 early as 1976 when I bought The Culinary Culture Of The Philippines. I
 thought at that time (and still do) that it was the standard against which
 I'll compare other books. I'm proud that you're in that book and it is one
 of the few books I brought with me when I moved to the U.S.

 Yes, I'd love to hear your suggestions and ideas. Isn't it amazing that
 almost thirty-five years later there is more communication among our class
 than when we saw each other then? I don't remember us talking for more
 than a minute in high school. Please give my regards to Andy.

 Sincerely,
 Proceso

- - - - - - - - - - - - - -

Dear Proceso,
You will enjoy reading Elizabeth David.  M.K.Fisher would make for great
dinner conversation for sure, but her writings can be long winded and
winding as you observed.  She has one book in the reprints of her old food
columns where she talks about the Filipino servants she had or encountered.
She was such an elegant woman -- at least in the portraits taken of her by
Cecil Beaton, etc.

Elizabeth David is more practical and less snobbish than Fisher.

Warmest regards, Felice

The sequence can include recipes, etc.

The printed version will be very "naif" like.

If we really want a nice pamphlet that means everyone who wants to be
included must submit everything through the internet by June 30.  Then we
will have a month to lay it out.  Baka-newsletter style muna and hardcopy at
xerox muna and labas.

If things work out really well, then we can professionally re-think a cover,
a format, etc.

Felice

I think we should go for this prep 65 food collaboration, don't you, folks?
Basta keep on sending dito sa sub-thread on food. Naka-link ito dun sa thread ng P.E. in Diliman sa ating Chismis in Cyberspace

Busog na busog ako sa pagbabasa nang mga exchanges ninyo (Ceso, Felice,
Ressie, Girlie, Ana)!  Keep it coming.

Wala akong science pagdating sa kusina - minsan nagdala ako nang adobo
sa trabaho, tinanong nila kung may recipe daw ba ako (apparently nasarapan)
- I guesstimated the amount of ingredients and proudly handed recipes
out.  One reported that her adobo was soupy and too salty!  I never did
try to pass on any more recipes!

But, agree ako kay Girlie, puede bang mayroong nutritional value metrics
(i.e., % daily nutrient requirement/equivalents per serving)?  Siguro
naman Girlie, between you and maybe Jojo (nag Nutrition ka rin di ba?)eh
puede na niyong ma swing ito.  So bale ang featured chefs so far eh si
Ceso, Felice and Ressie ...

Sali 'ko sa pag market nang finished product - dito, kahit small scale
- ilalako ko!  Exciting!

Daddie

Dear Classmates,
I have reading your messages and apparently food is on the top of our minds.  Why not have an activity during our reunion, wherein those who plan to put their favorite recipe in the book, bring a sample for everyone to taste.  Pot-luck style, pa-coordinate natin kay Girlie at Felice. It would be nice to know what all the recipes in book will taste like.
By the way there is a video entitled "Eat,Drink,Man, Woman" which you may want to see especially those who will not have time to read the books being recommended.
This is just a suggestion.  But the recipe book idea is very good but I agree with Felice about the time element in putting it together.  We may start collecting the recipes and maybe the senders can provide pictures too through the e-mail.
Zeny KM

Dear Guys,

       I think soy recipes are in the demand because of our age group. It has
been proven that too much red meat is not good for the body. Exercise also
plays a part like aerobics,walking,running,golf,and ect. Too much running
isn't too good for the knees. This is just my thoughts.

- - - - - - - - - - -
 

Dear Guys,

        I like sushi but I like to eat at a japanese restaurant like tokyo
garden, Matsu, Miyako,Kirin, and ect. I don't have any recipes to share. I
like soy in lasagna instead of too much cheeses. I like wraps. First you get
a tortilla. Then spread a ranch dressing. Put lettuce, diced tomatos, green
onions,grated american cheese and/or parmesan,and meat like turkey or
chicken. Roll it and then you cut it and serve with a drink like rasberry tea.

Sincerely Yours,
Chelsea and Mom Jose

Castle Cake (serves 12)
3 boxes (18 oz. each) cake mix
3 cans (1lb. each) prepared white frosting
Yellow food coloring
1 package (7 oz.) shredded coconut
Blue food coloring
2 maraschino cherries
2 chocolate-flavored ice-cream cones
32 assorted mini gumdrops
12 red licorice bites
18 rectangular chocolate mint candies
Rainbow colored fruit strips
3 graham crackers
1 black licorice stick,cut into four 3 inches lengths
1/3 cup yellow sanding sugars
Prepare 1 box cake mix according to package directions. Evenly divide batter
between 2 prepared 9 inches round cake pans. Bake and cool. Prepare second
box of mix. Spoon 2 1/2 cups batter into prepared 9 inches cake pan. Bake;
cool. For the turrets, use 1 15 oz. and 1 6 oz. food can, emtied and cleaned.
Lightly coat inside of cans with nonstick cooking spray; flour and line with
parchment paper that rises 2 inches above edge of can. Spoon 1 cup batter
into larger can and 1/2 cup batter into smaller can (remaining batter can be
reserved for another use). Bake 24-28 min., until toothpick inserted in
center comes out clean. Cool 10 min. Remove from can. Discard parchment and
let cake cool. Prepare 2 26 oz. coffee cans as above. Divide batter between
cans. Bake 45 min. or until wooden skewer inserted in center comes out clean.
Cool 10 min. Remove cake from pans and allow to cool completely. Color
frosting with yellow food coloring. With a serrated knife, cut tops of all
cakes so they're completely level. Frost the tops of the three 9 inches cakes
and stack 1 on top of another. Frost sides. Frost remaining cakes. Place one
of the coffee-can cakes on top of the 9 inches cakes. Top with the smaller
food-can cake. Place the larger can cake on top of the remaining coffee-can
cake, and place it next to a larger cake to form a castle. Place coconut in
resealable plastic bag; tint  with blue coloring; set aside. Secure
maraschino cherries to points of icecream cones with toothpicks; place cones
on top of turrets. Arrange gumdrops around base of cones. Place licorice
bites around the top of the coffee-can cake, and chocolate mints around the
top of the 9 inches cake. Cut fruit strips into arched windows and doors;
secure to cake. Use graham crackers and licorice strips to create
drawbridges. Scatter tinted coconut around base of castle. Sprinkle sanding
sugar over cake for sparkle.

Macaroni and Cheese  (serves 1)
3/4 cup elbow macaroni
1/4 cup milk
1/4 cup heavy cream
3 tbsp. chopped prosciutto
Pinch ground nutmeg
Salt and pepper to taste
1/3 cup grated Swiss cheese
Preheat oven to 400 degrees fair in height. In medium saucepan bring 4 cups
salted water to boil. Add macaroni and cook until barely tender. Drain well.
In medium bowl combine macaroni, milk, cream,Parmesan cheese, prosciutto,
nutmeg, salt, and pepper. Place mixture in shallow baking dish. Top with
Swiss cheese. Bake 20-25 min., or until browned. Let rest for 5 min., serve.

Written by,
Chelsea Jose

dear felice,

please heat the oil first and after it's hot, ( boiling hot) then add brown sugar and stir until it melts.  add the raw banana and continue to stir to avoid overcooking and/or burning of sugar.  the quantity of your sugar witll depend on how many bananas you would like to cook at any particular time.  i also suggest you get hold of a local strainer made of thick wires and wooden handle which is long enough to keep you from scalding your hands in the hot oil  the strainer can ease your cooking as you can readily pick out the cooked banana from the pan while it is boiling hot.   you can buy this in any big wet market.  i don't think you'll find this in the department stores although you can try checking it out at SM since they already carry the native karaha.  remember the thick pan we were talking about to replace your wok?  i have seen a lot of them at SM houseware area.

as for the sweetened langka, yes, i have used that as a replacement for the fresh ones.  in fact, part of what we cooked last saturday was from bottled langka since we found it hard to look for fresh ones at the market.  this will come out cheaper too because when we buy the fresh ones, you also have to pay for the weight of the portions that we won't use at all, right?  yes, you may adjust the sugar content.  but if you ask me, we don't.  the bottled langka is not as sweet as you'd think it is.  besides, we remove the syrup so the sweetened portions are greatly reduced also..  i have not tried using muscovado on our turons (maybe i should as we have lots of it in the house) and i haven't tried using jelly too.  that's a novel idea, huh?  let me try that the next time.

did you also want tips on cooking the longganisa?  let me know what your style is...we can compare and teach each other and maybe teach the other classmates who are interested.  maybe we should include ordinary homegrown tips.....not just gourmet tips.....in our "cookbook".  what do you think?  like ana b. was saying, our tips should be helpful to the "uninitiated".  :-)

i loved the pictures ana b. uploaded.  it was a happy group indeed.  it showed in all our faces and we are very lucky to have been a part of it.  these are some of God's blessings to frank and i that we truly treasure and keep close to our hearts.  and please know, that it warmed our hearts to see you and andy and for both of you to have been part of such a happy reunion.  maybe we should do this more often.  it is good for the soul, huh?  take care and much love to you both.
as ever,
pat

- - - - - - - - - -

 Dear Felice,

Thanks for sharing your exchange regarding turon and bananacue with Pat. I
tried to make turon several years ago when we moved to LA but it did'nt
turn out to be what I expected and I haven't tried again since. The problem
is that the variety of plaintain banana available here is the bland,
starchy type from Central America. It's not like the prominently ridged,
thick-peeled, plump, sweet saba that we are used to in the Philippines.
Most likey, the sweeter varieties have very short shelf lives and that's
why the stores don't want to stock them. The only way I prepare saba now is
to simmer them for a long time in heavy syrup, like what I brought one time
to one of our Prep gatherings.

That's why I find your idea of spreading jelly before rolling up the turon
quite intriguing! I can combine the starchy banana with chunky strawberry
jam and the resulting contrast in textures and flavors should be very
interesting. Parang yin and yang with a crispy crust.

I plan to experiment with it soon and I'll let you know!
 
Warmest regards,

Proceso