filipino food is great, says me and a lot of people i know, including non-filipinos. but this article is basically “the story of filipino food” written by and for well-read and well-to-do liberals who need a stuffy new york times article to try something.
i suppose i wouldn’t mind the article that much if it had another title, like, “Hey! Look At Me! I Can Sound Pretentious Talking About Filipino Food!!!”
“fathomless funk”; the paragraph on adobo (squid ink? only if you’re making squid adobo); the part about blood giving dinuguan, “it’s ballast”.
please.
whatever. i guess this is the most noticeable and newest narrative so it’s worth sharing. not worth sharing, however, is the convoluted chicken adobo recipe linked to this article. i’m not opposed to variations, but you do not need to freeze meat in marinade, or even really need to marinade at all. just throw everything in a pot, turn on the heat, get it to boil, turn down to a simmer, cover and let it cook.
