The next great food fashion, according to Anthony Bourdain
The next great food fashion, according to Anthony Bourdain
Filipino cuisine . . . .
http://www.independent.co.uk/life-style ... 78441.html
One of the best things about globalisation is having food from across the world on your doorstep - in the bigger cities at least anyway.
We have access to pretty much every cuisine we could ask for, but there’s one in particular that is, according to top chef Anthony Bourdain, set to be the next big food trend: Filipino.
Bourdain believes Filipino food is “underrated,” “ascendant” and a “work in progress.”
And he thinks western palates are ready for it: “I think certain Filipino dishes are more likely to take root and take hold more quickly than others,” he told CNN.
One of the dishes he particularly likes is called sisig, which is made from the snout, jowl, ear and tongue of a pig.
“I think sisig is perfectly positioned to win the hearts and minds of the world as a whole,” he said, adding that he thinks the dish is “casual, accessible, [and] exactly what you need after a few beers.
“I think it's the most likely to convince people abroad who have had no exposure to Filipino food to maybe look further and investigate further beyond sisig. I think that’s the one that’s gonna hook them.”
Bourdain will be relying on people being open to eating all the parts of a pig that we normally discard.
He said that Filipinos who moved to the US “were able to assimilate and Americanise very easily and very quickly.”
“I think Filipinos embraced America and were embraced by America in a way that other cultures might not have been,” Bourdain explained.
“I think Filipinos in America maybe underrated their own food. They used to be mocked for balut [hard-boiled duck embryo].
“A lot of traditional Filipino food has sour and bitter notes, which are very unfamiliar to American palates of a few years ago. American palates have changed drastically. I think there’s a really bright future.”
In the States in particular, there’s been an explosion of Korean cuisine over the last decade, and Bourdain believes the same will happen with Filipino cuisine.
While there are only a handful of Filipino restaurants in London at the moment - including the incredibly popular Romulo in Kensington - where America goes, the UK often follows (with food anyway).
I'm sure Petrolhead will agree. I have to say a couple of plates of spicy sisig is the perfect accompaniment to a bucket of ice cold SMLs on the streets of Malate.
http://www.independent.co.uk/life-style ... 78441.html
One of the best things about globalisation is having food from across the world on your doorstep - in the bigger cities at least anyway.
We have access to pretty much every cuisine we could ask for, but there’s one in particular that is, according to top chef Anthony Bourdain, set to be the next big food trend: Filipino.
Bourdain believes Filipino food is “underrated,” “ascendant” and a “work in progress.”
And he thinks western palates are ready for it: “I think certain Filipino dishes are more likely to take root and take hold more quickly than others,” he told CNN.
One of the dishes he particularly likes is called sisig, which is made from the snout, jowl, ear and tongue of a pig.
“I think sisig is perfectly positioned to win the hearts and minds of the world as a whole,” he said, adding that he thinks the dish is “casual, accessible, [and] exactly what you need after a few beers.
“I think it's the most likely to convince people abroad who have had no exposure to Filipino food to maybe look further and investigate further beyond sisig. I think that’s the one that’s gonna hook them.”
Bourdain will be relying on people being open to eating all the parts of a pig that we normally discard.
He said that Filipinos who moved to the US “were able to assimilate and Americanise very easily and very quickly.”
“I think Filipinos embraced America and were embraced by America in a way that other cultures might not have been,” Bourdain explained.
“I think Filipinos in America maybe underrated their own food. They used to be mocked for balut [hard-boiled duck embryo].
“A lot of traditional Filipino food has sour and bitter notes, which are very unfamiliar to American palates of a few years ago. American palates have changed drastically. I think there’s a really bright future.”
In the States in particular, there’s been an explosion of Korean cuisine over the last decade, and Bourdain believes the same will happen with Filipino cuisine.
While there are only a handful of Filipino restaurants in London at the moment - including the incredibly popular Romulo in Kensington - where America goes, the UK often follows (with food anyway).
I'm sure Petrolhead will agree. I have to say a couple of plates of spicy sisig is the perfect accompaniment to a bucket of ice cold SMLs on the streets of Malate.
the world as a whole? Well...maybe not the Muslim portions of it...“I think sisig is perfectly positioned to win the hearts and minds of the world as a whole,” he said, adding that he thinks the dish is “casual, accessible, [and] exactly what you need after a few beers.
I don't foresee many white folks saying "let's go out for some pig snouts and ears tonight!". But, whatever.One of the dishes he particularly likes is called sisig, which is made from the snout, jowl, ear and tongue of a pig.
Last edited by Edwardo on Mon Jun 12, 2017 6:13 pm, edited 1 time in total.
"The final straw actually involved my mortal enemy vladimir, who you may or may not know is an insufferable, overposting asshat."
I like Bourdain's TV shows for the most part, but he seems to be the very definition of a hipster.
"The final straw actually involved my mortal enemy vladimir, who you may or may not know is an insufferable, overposting asshat."
He is taking the piss with that hog jowl business.
Why? Pigs ears are used in all around the world. jowl is just cheek meat, and cheeks are seen as some of the most delicious parts of most animals, including cows and fish.Taa Moan wrote:He is taking the piss with that hog jowl business.
Don't knock sisig until you've tried it.
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Anthony Boredom is not only an ex heroine junky, a shitty cook, and he is also an active functional drunk.
Just sayin.
Just sayin.
I love bitches n gonna fuck Texas and the USA+ right up their god damn ass! Hallelujah!
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I thought I was reading an edition of The Onion or Betoota Advocate.
The second-leading constant of reports from the Phils is how awful the food is. The first constant is how warmly the friendliest segment of the population speak English.
The second-leading constant of reports from the Phils is how awful the food is. The first constant is how warmly the friendliest segment of the population speak English.
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No, that is not true. I have spent a considerable time in the Philippines and I can assure they have some of the best food eva! Seafood and crabs are fantastic. I won't get into named dishes, but pork is ... yummy. And raw tuna. And shit.PenhMan wrote:I thought I was reading an edition of The Onion or Betoota Advocate.
The second-leading constant of reports from the Phils is how awful the food is. The first constant is how warmly the friendliest segment of the population speak English.
What, did you go to Domino's or something?
I love bitches n gonna fuck Texas and the USA+ right up their god damn ass! Hallelujah!
That's basically my CV.batshitcrazyweirdo wrote:Anthony Boredom is not only an ex heroine junky, a shitty cook, and he is also an active functional drunk.
Just sayin.
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Raw tuna does not involve cooking and slapping some seafood on a grill neither.batshitcrazyweirdo wrote:No, that is not true. I have spent a considerable time in the Philippines and I can assure they have some of the best food eva! Seafood and crabs are fantastic. I won't get into named dishes, but pork is ... yummy. And raw tuna. And shit.PenhMan wrote:I thought I was reading an edition of The Onion or Betoota Advocate.
The second-leading constant of reports from the Phils is how awful the food is. The first constant is how warmly the friendliest segment of the population speak English.
What, did you go to Domino's or something?
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I can't berate you. Obviously not a cook, or chef.Hanno wrote:Raw tuna does not involve cooking and slapping some seafood on a grill neither.batshitcrazyweirdo wrote:No, that is not true. I have spent a considerable time in the Philippines and I can assure they have some of the best food eva! Seafood and crabs are fantastic. I won't get into named dishes, but pork is ... yummy. And raw tuna. And shit.PenhMan wrote:I thought I was reading an edition of The Onion or Betoota Advocate.
The second-leading constant of reports from the Phils is how awful the food is. The first constant is how warmly the friendliest segment of the population speak English.
What, did you go to Domino's or something?
Take a look at these and maybe you can figure out my favourite Filipino dish.
http://edition.cnn.com/2016/05/24/fooda ... index.html
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I hate it when I agree with violent.violet wrote:AgreedHanno wrote:Sorry, but I think flipper food is some of the worst in SE Asia...
It makes me feel dirty, and not in that good way - just like Flipper food does
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