MOVING!

We've moved to our brand new official website:

www.tableforthreeplease.com

All the entries have been migrated and the site's now easier to navigate! Easier access to our archives as well.

For those still subscribed to RSS feeds here on the blogspot page, you can update your RSS feeds by clicking the link below:

feeds.feedburner.com/tableforthreeplease/feed

We hope you continue reading our posts on the new site. See you on the other side!

Table Recipes: The Bloody Mary

As part of our series on Hangover Helpers, I have asked a couple of my favorite places for their recipes of their take on the Bloody Mary. Also included, is the recipe from the St. Regis Hotel New York Bar. It is said that the Bloody Mary originated at the St. Regis New York during the 1950's.

We hope that you enjoy these recipes. Chin Chin!

St. Regis New York Recipe:

2 ounces vodka

2 ounces tomato juice

1/4 ounce fresh lemon juice

2 to 4 dashes salt

2 dashes fresh black pepper

2 dashes Cayenne pepper

3 dashes Worcestershire sauce

Shake with ice and strain into a short glass.

No. 38 Bloody Mary:

1 shot of Vodka

8 ounces of tomato juice

3 drops of Tabasco

3 dashes of Worcestershire sauce

1 dash of salt

2 dashes of pepper

1/4 ounce of fresh lime juice

1 celery stalk

Using a 12 ounce highball tumbler with a salted rim, mix vodka and tomato juice. Stir. Add Tabasco, Worcestershire sauce, salt, pepper and fresh lime juice. Garnish with celery stalk.

LU's Bloody Mamou: (comments by Chef Luis de Terry)

120 ml tomato juice (We use Dimes from Turkey)

15 ml lemon juice

45 ml vodka (Our house pour is Stoli)

8 drops Tabasco

4 dashes Worcestershire sauce. (This is a big success factor... if you put too little, it turns out bland)

salt and pepper to taste.

Table for Three, Please would like to express our gratitude to Chef Luis de Terry and San San Clemente for sharing their recipes.

Hangover Helpers: The Bloody Mary

LU's The Bloody Mamou

Cottonmouth, Pounding head, general fatigue and the words "I will never ever f_____g drink again" coursing repeatedly through what little is left of your rational self. Does this sound familiar? Yes you got it, the dreaded hangover. I have gone through it a few times and it is never pretty.

There have been many remedies that have been touted as the best but none has been more popular than the Bloody Mary. Vodka, Tomato juice, Tabasco sauce, a dash of Worcestershire sauce salt and pepper has been the common ingredients of this famous cocktail cum remedy. Its origins have not been too clear-cut. Wikipedia says that the modern version was served in The St. Regis Hotel in New York during the first half of the 20th century. Some say that it was named after Hollywood actress Mary Pickford, a cocktail waitress named Mary or, even Mary Queen of Scots. In the end though, I have to express my gratitude to whoever it is that came up with the Bloody Mary, as it has become one of my all time favorites. I am normally not into cocktails, but I will gladly make an exception for an excellently made Bloody Mary.

I had to ask though does it really work for a hangover? My research has pointed me to the tomato juice as the critical ingredient. It contains fructose and other enzymes that help alleviate some of the symptoms. This leads me to believe that one can probably forego the vodka. But then again, where's the fun in that?

Although favored as a hangover helper, Bloody Marys make excellent pre or post dinner drinks as well. When C and I go for our usual appetizer nights (will talk about this in a future post), I like having a Bloody Mary or two or three with my meal. I have a couple of favorites that I will share with you:

LU has the Bloody Mamou ( P275). The menu says that it was based on the Bloody Mary that is served at Mamou. I have tried both versions on several occasions and in my opinion, this is one of the few times when the student has bested the master. Lu's version is for me the ultimate classic. Its flavors are all on point and well balanced. Chef Luis de Terry has graciously shared his recipe for all of us to try at home. However, I strongly suggest that you head over there and personally give it a try.

Coming a close second is the Bloody Mary (P160) that is served in sports bar No. 38. Their version is spicier, sexier and very in your face. I know it is quite unusual for a sports bar to serve a decent Bloody Mary, but there you go, an unexpected pleasant surprise is always welcome. Bar Manager San San Clemente has also shared No. 38's recipe with us.

I have posted both LU's and No. 38's recipes and the supposed original recipe from the St. Regis New York in a separate post. Please click on this link to view.

LU

G/F Joya South Tower

Rockwell, Makati

Tel. (+632) 403.3991

N0. 38 Sports Lounge and Grill

114-A Jupiter Street

Bel-Air, Makati

Tel. (+632) 519.1806

The Travelling Table: Chainarong

Tired of bringing home the same tubes of spicy sampaloc from Bangkok for pasalubong? I suggest you try shopping at Chainarong, Bangkok's top purveyor of Thai style snack foods. It's one of my must-go shopping places when I'm in town and I must admit I tend to go a bit overboard on the snack food shopping. Biggest reason being the probably hundreds of varieties of edibles available. And if you're interested in something that seems too funky or foreign they always accommodate free sampling.

spicy anchovies, nuts and peas with tom yum herbs

What they're most popular for is their pork products as shredded pork, pork floss, bakkwa and Chinese style sausages. But my favorite would probably be the moo ping or crispy pork. They crisp up the super thin sheets of marinated pork right in the premises with these motorized convection ovens to assure they're always fresh. What do they taste like? Sweet, spicy and salty with a porky essence that's so unbelievably crunchy. Like lechon skin. Really. However way better for you in terms of the health department.

lechon skin-like moo ping


a sugar glazed version of the tom yum anchovies sans peas

They also carry sweet and savory chips of various fruits and vegetables; durian, taro, pumpkin, bananas, jackfruit, coconut, pineapple...the list goes on. And something that I never get tired of eating: tom yum anchovies. Crispy fried anchovies with nuts, peas and sesame seeds mixed in with tom yum herbs. I suppose it's their version of mixed nuts like our, er... Ding Dong? Very aromatic with all that kaffir lime and so addictive that I just have to bring several bags home every time.

The loot: all the food had to be put in a separate suitcase.

They've outlets in over 20 department stores all over the city but I usually go to the MBK branch; so while the wife goes crazy shopping for sundries, I go crazy over the eatables.









Chainarong
5/F MBK Mall
Th. Pyathai, Pathumwan
Bangkok, Thailand



www.chainarong.co.th

Hangover Helpers: Shoyu Chashu Ramen

Slurping is mandatory.

The only effective way to avoid getting a hangover is really...not to drink at all. But on the rare occasions of being plastered the night before and waking up with a throbbing head, this would be one of the foods I prefer to help me get by. A big bowl of shoyu chashu ramen (a.k.a. Tokyo ramen). Ukkokei Ramen Ron's fine example of this dish consists of slow simmered pork belly or flank strips with marinated bamboo shoots (called menma) and thick-ish al dente ramen noodles in this most rich, bold and flavorful soy based broth topped with lots of chopped scallions.

Going in for a ramen facial.

The tender streaky (but not too fatty) pork, which has this slightly cured flavor almost resembling that of bacon or ham, provides one with necessary protein and the chewy noodles some much needed carbs. The hot umami packed broth fortifies and replenishes lost body salts from dehydration. (I generally prefer the soy base for its cleaner character versus the miso and tonkotsu.) The sprinkling of togarashi and chili laced sesame oil along with the actions of tucking your face into the steaming bowl helps clear the nasal passages.

Thankfully one need not be wasted to enjoy a great bowl of ramen. I'm thinking one would actually appreciate it more when sober.








Ukkokei Ramen Ron
Upper G/F Tesoro Building
Arnaiz Ave, Makati City

Tel: (632) 856 4588

On The Table: Chinkee Clemente-Koppe

What can I say about this lady. Aside from being an accomplished food writer, blogger and wife to hubby Matt, Chinkee is a very good friend. Despite a slight age difference, we have bonded through our love of good food and wine. C and I have had many dinner dates with Chinkee and Matt and we have thoroughly enjoyed every minute of it. That our tastes are quite similar does help a lot, creating a mutual respect for each other's opinion: Most of the time, at least. She also helps run No. 38; a sports bar with live acts, good food and great drinks that is located along Jupiter Street. Let's take a quick peek into Chinkee's world:


Of all the things that you could write about why food?
Oh wow, where do I even begin? Of course, there’s the obvious- I love food. I grew up in a family that enjoys cooking and eating out. I bond with my family and friends over food. Therefore, I like to believe that I know enough about it to chronicle where and what I eat and make insightful observations about my gastronomic experiences.
Also, food is just a really fun topic. I discovered that I can put words together rather well when I was in college and it was always about serious things like world history and politics and international law. So, my initial foray into writing was mostly angst-filled rants about the government and my idealistic schemes on how to change the world. Eventually, I just got tired of being pissed off all the time and decided I wanted to write about things that make me smile. And food always does that for me.


Who are the food writers who inspire you and why?
Reading the columns of the late great Doreen Fernandez and Clinton Palanca was what got me interested in food writing in the first place. They taught me early on to have respect for the written word, to make the extra effort to always produce “publishable work” (Or at least try my hardest to), to have a style and own it. I hope I don’t offend anyone, but nobody on print has really captivated me like those two. For now, I get my fix from food blogs.


Many regional cuisines like Thai, Singaporean and Vietnamese have found their place on the world culinary stage, why do you think Pinoy food hasn't achieved the same global acclaim?
In my humble opinion, it’s probably because of two things: 1) bad aesthetics, and 2) bad marketing. I have said this before- to the uninitiated, our scrumptious kare-kare must look like this oily, brownish mess in a bowl. A lot of restaurants now seem to recognize the need to “prettify” our food, hence the deconstructing of stews and a greater focus on presentation, with the hope, of course, of not compromising taste.
Nevertheless, there is still the trouble of getting people to try them. Pinoy food is perceived more as a novelty. How many times have we been asked by US customs if we carry balut in our suitcases? Why is it that the foul-smelling durian gets more press than our equally-delicious but fragrant mangoes? We need to get the focus on the homey and addicting flavors that we grew up with, and away from the food that belong in “Fear Factor”. There are tons of other reasons- such as regionalism, identity crisis brought about by confusing colonial influences, etc.- but I believe it’s primarily those two things.


You have been writing your blog for over three years now, what changes have you observed in the local food scene over the years?
The Filipino palate has evolved so much. There are so many choices out there now, and the consumers have higher expectations from their grocers, deli owners and restauranteurs. Thanks to globalization, people are harder to fool- diners now know what a good rogan josh should taste like, or at what temperature sauvignon blanc should be served. This heightened awareness has made us more discerning that the food industry has also upped its game. It excites me when I eat abroad and I notice that Bouchon’s foie gras terrine tastes just like the one Chef Marc Aubry (of the now-defunct Je Suis Gourmand) makes. Imagine: we have the same level of quality and technique right on our doorstep! Nothing makes me prouder and happier.


What is your favorite food blog, cookbook, food-related TV show and food magazine?
For food blogs- I love Dessert Comes First, just because Lori writes so well and it still feels personal despite the fact that she’s one of the most popular local bloggers out there. For wine-related stuff and fine dining, I like to check out Eye On Wine- Noel’s wine notes cannot be beat, plus he gets to eat the best food out there. Same with Miguel of Food and Wine of the World- his job literally allows him to travel the globe where he gets to eat the most amazing dishes- everywhere from the local market to Michelin-starred restaurants. I also enjoy reading The Amats Project, which has a group of guys (I assume) reviewing the local watering holes and notable alcoholic drinks. They’re quite witty, and, I assume that they write when they are sober because the writing is pretty good.

I love watching Iron Chef, Top Chef, Barefoot Contessa, No Reservations and- my ultimate favorite at the moment- Man vs. Food!


If for example, one day, Anthony Bourdain calls you and asks to spend the day with you. where would you take him for breakfast, a mid-moring snack, lunch, an afternoon snack, dinner and cocktails?
If I’m going to spend the day with Anthony Bourdain, who cares what I want?! We’ll do whatever he feels like doing! I’ll just be happy to bask in his awesomeness. At the end of the day, though, I will have to take him to our bar, where I’ll invite some close friends and we’ll just hang out with Tony (by then I suppose I’ll be allowed to call him that) and get him drunk on some really good lambanog we get from Mauban, Quezon. Imagine all the cool stories he will tell!


After hearing stories told to me by your loving and devoted hubby Matt, your love for cooking is very evident. Please tell our readers what is your signature dish?
I love pasta, so I have quite a few pasta recipes up my sleeve. I also do a pretty mean beef goulash, something I learned to make for Matt since he used to eat that a lot back in Germany.


What junk food do you love?
I grew up on Shakey’s thin crust Manager’s Choice pizza, and I am not ashamed to admit that I indulge in Jollibee’s Spaghetti and Chicken Joy Meal when I am hungover. Fishballs were taboo in our home when I was young, so maybe that’s why I eat it with gusto every time I get the chance. And- oh my God- chicharon! But only the ones with the thick fatty layer, otherwise- what’s the point?

Is there a food that you just can't seem to enjoy?
Ampalaya (bitter melon) and okra. Those vegetables just have flavors and textures that do not belong in one’s mouth.


Can you give three tips to aspiring food bloggers?
There is really only one thing to remember, and everything else will follow: respect. This respect will force you to produce well-written entries, with the belief that it is what is expected of you and that is what your readers deserve. Also, this will prevent you from being preachy and presumptuous. Nobody likes a bully and a know-it-all. Never impose your opinions on others, and do not be offended when others do not agree with you. As I have said once before, “one person’s Alain Ducasse can be another person’s Chef Boyardee”. Finally, when reviewing an establishment or a dish, always be conscientious that there is a person behind it. What you say can- no, it will- directly affect that person’s livelihood. Always be constructive with your criticism, never mean-spirited. On the other hand, be generous with praise when it is due. Nothing bad could possibly come out of being positive.


What are the future plans for Chinkee Clemente Koppe and One Big Bite?
Total world domination. An action figure. Maybe a couple of sex tapes. We’ll see.