...TER's Day Thursday: Revealing My Kitchen Secrets...

I didn’t know how to cook.

I love eating, but I didn’t really have that urge to learn how to cook as I grew up.

Discovering new flavors are always exciting for me, which made working in the manufacturing industry quite fun for me, because it taught me how to discern flavors (and fragrances) on a different level.

It didn’t make me want to cook though, because I felt like the best part of the cooking process is the payoff – eating.

However, after I proposed to my then-girlfriend, I realized that I was going to be leaving the life of comfort that I grew accustomed to, and I needed to learn how to cook for my would-be wife when we’re living together.

About five years in, and I believe that I’ve cooked enough to say that at least I am no longer a kitchen newbie because a number of people already think I can cook well while quite a few have validated that thought.

First post-marriage cooking post on my feed. I've cut down my prep time over time owing to familiarity.

I think I’m on the level of when I’m part of a group that asks “who here knows how to cook?” I can confidently, but slowly, raise my arm.  

I’m writing to share the secrets I’ve learned along the way, which may or may not help you in your culinary journey:

1. Make Technology Work For You

Before I cook a dish, I usually scour the internet for the appropriate recipe. When before, you only had cook books and family recipes to teach you how to cook, you now have a plethora of recipe sources right at your fingertips, so make use of it!

I think half our spice rack was filled because of the stuff I put on this rub.

“Julienne” was an alien term for me, but it was a common word in recipes, so I’m guessing even if I had a cook book with me, I wouldn’t have been able to do it on my own.

But because I live in the age of YouTube, I was able to learn that technique and a lot of other processes by watching how others did it.

Unfamiliar ingredients are also easily learned with a simple Google search, and if I can’t source it out, finding the appropriate substitute (and even where to buy it) are similarly solved by asking the almighty Google.

Just like there’s no one way to cook Adobo, there’s also a variety of ways to cook any dish, so I usually check out about five or six recipes before deciding on which steps I could replicate with consideration to availability of ingredients, tools, and skill involved.  

I always imagine what the effect of each step does to a dish, so if I think one recipe has a good idea but another has an efficient execution, I would fuse those together to come up with a dish that tastes nice in my imagination.

So far, it’s been helpful.

2. Conditioning Through Description

I enjoy watching cooking shows and anime. I’ve watched most seasons of Masterchef, a Korean series about a pop-up restaurant in Spain (Youn’s Kitchen), followed Cooking Master Boy, Yakitate Japan, and Food Wars to name a few.

Souma from Food Wars cooked this dish with a seemingly legitimate explanation regarding the onions.
Found out it had real-life truth, so I decided to try it.

In all cases, I would imagine that the food they serve are amazing, just based on how they describe it and how they react to it.

Of course I know that some of the anime dishes are probably impossible, while I’m guessing not all of the food served in real-life shows taste as well as they sound, but if left to your imagination, it could stay as an amazing dish.

Over the years, I’ve learned to be confident in anything I cook. After all, if I didn’t like it, how else would others receive it?

From time to time, I build up excitement for my dishes – during the process of cooking or preparing the dish, I would create anticipation by telling those who will eat that I’m about to do something amazing, or that I’ve tasted parts of it, and I feel like I nailed it.

4 out of 5 times, I would get a positive reaction when they actually taste the dish; of the 4, maybe only 2 really liked it, while the other two didn’t dare offer their criticism thinking they might offend me. The one who was not as impressed as the other four would offer a half-hearted praise before stating their criticism.

Personally though, getting someone to take a bite of my cooking is winning half the battle. Seeing them finish their plates is satisfying enough, but getting seconds is really humbling.

Who knew confidence could add such flavor to a dish?

3. The Home Cooking Adventure

I’m not a professional cook, and I didn’t take any cooking classes. That said, I don’t want to teach how I cook my dishes not because I’m selfish, but because I don’t have the proper credentials for it.

Besides, all my dishes only have a list of ingredients, with no defined quantities. See, I’m the guy who would chop half a head of garlic when a recipe asks for two cloves.

Considering I don’t feed paying customers and I really enjoy food, I treat each dish as an adventure – I never know how it will turn out.

I don’t have a specialty dish, because if you asked me to cook you that delicious Paella that I cooked for you once, what I’ll serve you next time will not be the same, but I believe you’d appreciate it differently.

Looked for a Paella recipe because that Christmas' theme was Spanish. This was version 1.0.

It will be a different kind of delicious, because I would take notes from the last time you tried it, and will try to improve the dish based on your taste preference.

I grew up in a family that doesn’t have a heritage recipe, but what my wife and I have in common is that both our fathers rely on the “Pacham” method of cooking – “Pachamba-chamba” or “Luck-based” cooking.

It may not be consistent, but on the bright side, eating Adobo for five straight days won’t be as boring as it sounds because it will seem like it was cooked by five different people.  

4. Presentation Is Everything

Food blogs and food reviews are always a great example of item #2 of this blog. If having an item about TV shows influencing my cooking is not enough to tell you how much of a sucker I am for reviews, then let me share another point.

When How I Met Your Mother had an episode about “The Best Burger in New York,” I tried to hunt down my own “best burger” in Manila, and took food reviews as bible truth.

That’s when I realized that some bloggers would exaggerate their experience because they are paid or they got free food. (for closure on this story – Sweet Ecstasy is legit, quality of Charlies’ went down a bit for some time but I’m not sure if it picked back up again. Shake Shack was nice when we visited last year.)

Still, they got the job done when it comes to having at least one person try out their place.

Given this, while I’m no influencer, I understand that social media allows me to extend my food experience with my circle of friends.

Missed Shakey's Manager's Choice Pizza and tried to make my own. Looked close enough, I thought.

While my dish could only feed three and a half people, maybe thirty more can experience it through the pictures I post on my feed or story.

As such, I make always make it a point to make my dish look pretty.

Even if you can’t taste it, at least I was able to share my dish to your imagination and make you wonder how good of a cook I am.

...The Customers That Grind My Gear...

Having worked in the food industry for almost a year,  I realized one thing; the customer is never right. As customers, we have this complex that we should be treated right because we are paying in exchange for goods and services. However, it shouldn't give you the right to treat the person rendering the service as your slave. You may be on different sides of the cash register, but both of you are making a living. And no, acting as your personal slave isn't what that person is supposed to do. If that's how you are treated at work, then you should probably make a blog of your own about how you should be treated.

Alas, this is my blog, and the purpose of which is to help you not act like jerks or idiots the next time you're in a restaurant.

I made a list of the various types of customers I have a beef with:

The Entitled

Who They Are:
These are those who would claim to come all the way from the other side of town who may have possibly gotten lost and maybe even paid more for the cab fare. Because of all these, they would like to get something more, or maybe even a discount in order to make up for what they spent on the cab.

Sample Conversation:
Customer: I'll have Meal A please.
Me: That will be x.xx dollars, thank you.
Customer: Can't I get a discount? I went all the way here to taste your food.
Me: Thank you, but I'm sorry, I can't offer a discount.
Customer: But I had to take a cab and I had to take a leave from work just so  I could try your food.
Cab Driver: Why the hell are you dragging me into this?

Don't Be Like Them Because:

Nobody asked you to put in the effort that you did. The payoff should be the food being good. It's not the restaurant's responsibility to make you feel better because of what you've been through in order to find the place. Don't get me wrong, it's heart-warming  for the restaurant owners to know that people actually try to find their places that aren't easy to find, but come on. It's not like they begged you to take a cab or whatnot. Chances are, you made the effort to find it because you learned that the food is great. That means, they will survive with or without you.

The VIP

Who They Are:
There are people who actually buy food, but later ask for something more. They don't pay more than the regular customer, but they expect something more in terms of service and food. To these people, I say; who died and made you so special?

Sample Conversation:

Customer: Can I get value meal A?
Me: That will be $x.xx.
Customer: Can you give me more meat and more rice with that?
Me, deep inside: Why?

Don't Be Like Them Because:
Your money has the same value as the person before or after you. Unless you are a stockholder of the business, saved the world from extinction, or are responsible for achieving world peace, don't think for a second that you should be treated more than the average customer. If you owned a restaurant and had someone like you as a customer, do you think your business would benefit in fulfilling The VIP's every request?

The Menu Maker

Who They Are:
Customers who read the menu, but when they go to the counter, they ask for a combination of something that isn't on the menu. As a customer, I understand the need to get value for money, but standing on the other side, I can see how servers are limited by the machines in front of them, and the kitchen to the resources that they have.

Sample Conversation:
Customer: Can I get the Meal A, with Meal B on the side for the price of the ala carte meat?
Me: No, sorry.
Customer: Why?
In my head:  If I tell you, I'd have to kill you.

Don't Be Like Them Because:
The restaurant is not your kitchen. If you want things done your way, no one will question you in your own kitchen. However, in a restaurant with a set menu, you just point to what you like and deal with how it is served to you. Not every restaurant has a secret menu, unlike what the internet would want you to believe.

The Genius

Who They Are:
Much like the Menu Makers, these are customers who think they have a brilliant idea about your menu that they seem to believe you have not thought of yet. While the Menu Makers read off their "brilliant" combinations from the menu, The Geniuses tell you what's missing from your menu.

Sample Conversation:
Customer: Do you have Sinigang?
What I actually say: No sir/ma'am.
What I really want to say: You do have eyes to read that it's not on the menu, right?
Customer: You know, you should. Because it's sinigang. People love sinigang.
Me: We have a roasting pit. It's a bit difficult to roast sinigang. But sure, we'll keep that in mind. Thank you! (Yes, I am an asshole.)

Don't Be Like Them Because:
When a restaurant is put up, the owners have painstakingly thought of what kind of food they want to serve. It may be driven by their passion, their beliefs, their family, or whatnot. As such, their menu is a reflection of all these. When you go to a Japanese restaurant, you can hope for sushi, but don't expect every Japanese restaurant has it. I think it borders on racism, reducing a cuisine to one or two dishes.


The Businessman

Who They Are:
They are the combination of the VIP and The Genius. They are customers who know better than the server or the owner. They will insist on what should be on the restaurant's menu or what the price should be. They don't want instant gratification the way VIPs want, but their egos want to believe that you will adjust your business according to their preference.

Sample Conversation:
Customer: I want the meal A please.
Me: That will be x.xx dollars please.
Customer: You know, this should only be y.yy dollars. It's too expensive!
The Sarcastic Side of my Brain: Wow you are absolutely right! We are robbing people! We should oust our boss and put you in charge instead!
Me: Sorry sir, I just punch your order, I don't make the prices.
Customer: Yes, I know. But you should tell your boss that. And you should also have sinigang on your menu!

Don't Be Like Them Because:

There are several factors running a business, and even if you know a thing or two about it, you probably don't know all the variables the particular business is working with. Because if you did, why are you ordering food and not putting up your own business in the same area? Permits, work force, supply cost and rent are just a few factors that need to be considered by the business owner in deciding what food they will serve and how much it should be sold. The menu is a product of months or probably years of tedious feasibility studies, savings, and passion, and you insisting your needs or wants on the menu is an insult to everything that they have worked for.

The Always-On-The-Go

Who They Are:
People who can't wait to get their turn, and either cuts the line or keep asking questions even if the server is entertaining another customer. Time moves the same way for everyone, but these people seem to believe that their time is more important than other people's.

Sample Conversation: 
Customer: I'd like to order...
The AOTG: Hi, do you have Meal A?
Me: (to AOTG) Yes. (To cutomer) Sorry about that, can I get your order?
The AOTG: Hi, hi, so can I also get that to go?
Me: (To AOTG) Sorry, let me just finish their order.
The AOTG: Ok, ok.
*AOTG's turn*
The AOTG: Hi, so I'd like to have Meal A to go please.
Me: Alright. That will be x.xx dollars. Here's your number, and I'll buzz you once it's ready.
The AOTG: Here you go. How long do I have to wait?
Me: There's a queue, so I can't say for certain.
The AOTG: Yeah, but how long?
Me: ...
Buzzer: ....
Meal A: ....
*When Meal is ready*
The AOTG: Can I also get a drink with that?
Me: Sure, that will be SGD2.00.
The AOTG: *hands over SGD100* Where's the ice?
Me: Let me get your drink first.
The AOTG: Do you have straws?
My hands, probably: There's only two of us, you know.

Don't Be Like Them Because:
People care about their time as well. What you need is a vending machine with no queues, not a restaurant open to the public. Also, understand that your server doesn't have eight hands to attend to your every need as soon as you say it.

The Insta-Fresh

Who They Are:
Customers who order from a fast food, want their food ready as soon as they finish talking, but require it to be "freshly" cooked. Very similar to The Always-On-The-Go people, but more whiny because they complain about the "freshness" of their food.

Sample Conversation:
Customer, at 3PM: I'd like lechon with rice.
Me: That will be x.xx dollars. Thank you!
Customer: *doesn't leave the counter* Is it ready yet?
Me: It should be fast, they will just chop it for you.
*Food comes out under 2 minutes*
Customer: Is it freshly cooked?
Me: No, it was cooked for the lunch crowd at 12 noon.
Customer: But I want mine freshly cooked. Can't you cook one for me?
The devil inside me: Then you came to the wrong place.
Me: Sorry, but the next batch of freshly cooked ones will be at 6pm.

Don't Be Like Them Because:
Food needs to be cooked. Cooking food takes time. How the hell are you expecting freshly cooked food in two minutes? You can't go to a fast food chain and ask for "freshly cooked" food and expect it to actually be cooked in two minutes. It's called "fast" food, but they don't make miracles happen. On that note, understand the type of food you want to eat. Burgers and sandwiches could be freshly prepared and cooked for you easily. If you want to eat meat from a whole roast pig, understand that it won't be cooked at your convenience.

The Thinker

Who They Are:
People who take forever going through the whole menu, then either call the server or stand in front of the queue and still take another lifetime to place their order. These are the mortal enemies of the Instant Fresh Food and the Always-On-The-Go.

Sample Conversation:
*After 5 minutes staring at a menu consisting of literally 4 types of meat*
Customer: Hi. *Intensely looking at the menu* Uhm... can I get... wait.
My eyes: Sure, take your time. I'm sure the six people behind you aren't hungry.
Customer: Ok, can I get the Meal A? Wait. Wait. Uhm.. Does the sampler have rice?
Me: No.
Customer: I see. How much is rice?
Me: It's x.xx dollars.
Customer: Ah ok. How about meal B?
Me: It comes with rice.
Customer: Alright. I think I'll have Meal A.

Don't Be Like Them Because:
The world doesn't stop for you. Fast food menus are posted so that one can decide before they order. Sure you can chat up the servers if it doesn't look busy, but during rush hours, you need to know that there are a lot of hungry people waiting in line.

The Cheapskate

Who They Are:
People who will buy food, but will keep on complaining about how expensive the food is. Some also ask for the "best" thing on the menu, but won't order it because it's "too expensive" for them.

Sample Conversation: 
Customer: What's your best seller?
Me: Try our Meal A, it's our specialty.
Customer: Oh, I see. What's that? *Pointing to the cheapest thing on the menu*
What he really wants to say: Yikes. I did not expect that.
Me: That would be the Meal B.
Customer: Can I get that instead?
What he really wants to say: Lifesaver!

Don't Be Like Them Because:

If you want to eat good food, you have to put out. Don't ask for "the best" if you only have money for an appetizer. Going back to the point about The Businessman, the food offered is priced that way because of several factors you are not privy to. If a business is thriving despite what you think is expensive, then you're probably cheap. If it closes in a few months, then you're probably right in saying it's too expensive. 

The Non-Reader

Who They Are:
People who read the menu with the prices and details, but still ask what your shop has to offer and how much. Also relates to people who insist on having a "dinner" menu in the afternoons and "lunch" sets during the evenings. These people are different from those who actually have visual impairments. They have perfectly working eyes, but they choose not to use them.

Sample Conversation:
Customer: What do you have?
Me: *Directs customer's eyes to the menu* We have Meal A, Meal B, Meal C, and Meal D.
Customer: *Looks at menu with the details* What's Meal A?
Me: *Redirects customer to the menu* Meal A is a roasted pork belly roll.
What I didn't say: ...as stated in the menu.
Customer: *Reads details on the menu* I see. And how much is that?
Anger, in my brain: Serious-fucking-ly?
Me: That will be xx.xx dollars.
Customer: What about Meal B?
*Goes on until we go through the whole menu*


Don't Be Like Them Because:
Blind people would give anything for just a day to see again, and yet you who have perfectly working eyes refuse to use it. I'm not writing this so that the server will have less to do. I am pointing this out because there is a chance that you will be responsible for creating a queue of hungry people.

The Explainee

Who They Are:
Those who need the obvious stated to them. No matter how straightforward a shop's menu is, The Explainee is bound to ask something they already know the answer to.

Sample Conversation:
Customer: What's Meal B?
Me: It's roast pork belly.
Customer: Is it fat?
Me: We've had trouble sourcing pigs that work out, so yes.
Customer: How about Meal C?
Me: It's spicy pork belly.
Customer: Is it spicy?
My common sense to me: Are you really going to glorify that with an answer?

Don't Be Like Them Because:
We have a finite time in this world, why waste it with such unnecessary questions? The circumstances won't change just because you asked the question; pork belly will still be fat, spicy will still be spicy, and lunch sets still won't be available at night.

The Whisperer

Who They Are:
Similar to The Non-Reader, these are people who have voices, but don't use them. They order with the slightest effort for their vocal cords, as if they're ashamed of what they're ordering.

Sample Conversation:

*Kidding! You can't write a script for something you can't hear*

Don't Be Like Them Because:
Talking to someone requires you to actually speak. You may be too hungry to speak, but you won't be fed if you can't say what you want to eat.

The Hungry Hopeful

Who They Are:
These are not limited to customers in teenage years. These are customers who talk to servers as if they're teenagers talking to their nagging wives. They will look like they are listening, but they're really not.

Sample Conversation:
Me: So, right now I only have Meal A and Meal C available. All the rest are sold out already.
Customer: Ok. Do you have Meal B?
Me: No sir, I only have Meal A and Meal C available.
Customer: Ah, ok, ok. How about Meal D?
Me: It's sold out already sir. I only have Meal A and Meal C available.
Customer: Oh, sorry. Do you have sinigang?

Don't Be Like Them Because: 
Asking questions and not even bothering to hear the answers will not help your hungry belly, especially when it's near closing time. 

...A Hungry Rover's Cucina Andare Experience...

How fun is it that my 300th blog post (including Multiply blogs) is about food. And good food at that.

So in case my social media flooding to my friends hasn't been too obvious, I'm actually a co-owner of a food truck that we call the Hungry Rover. Save for Ate Abby (who's an HRM graduate), none of us owners have a background in culinary arts or the food industry. What we have is a collective love for food, a common dream, and passionate hearts to achieve that dream.

Over the past few months, we've talked about how we're going to do this truck, presented ideas to each other, and agreed on a bunch of stuff. One of the things we agreed on was that we wanted to launch the truck through an event where we could invite other existing food trucks, have some bloggers or media friends drop by to check out the food and the trucks, and start a buzz from there. Then we learned of Cucina Andare, which had pretty much the same idea and more. It was perfect because the organizers were known to showcase innovative food offerings through their other known ventures, such as Mercato Centrale, Manda Centrale, Distrito Makati, Soderno, and Mezza Norte. 

The past couple of weeks have been a fun experience, talking to strangers, making new friends, and meeting other food truck owners as well as food stall owners. Kind words have been humbling, but the joy on their faces as they give out these kind words have been priceless. Those are what keeps us doing what we're doing, and the reason why we started this in the first place.

Some people who stopped by our truck who said they just got there and were simply checking everything out asked me what I was really selling. They got confused because after my whole Hungry Rover spiel, I'd rave about all the other food I've tried, since they just got there. It's probably because I can't stop talking, but really, it's more because I love to eat, and I wanted to share that experience with everyone else. Now, onto those food offerings:

Shawarma Bros

NomNom Club's best food AND best truck winner, these Bros are awesome people with awesome food. They have shawarma rice plates, with beef, chicken, or lamb as your choices of meat. I asked for a free plate from one of the owners, Rammy (who was one of the first food truck owners I met for this event) because I was their 50th Twitter follower, 400th Facebook fan, and his personal account's 100th follower. I guess it doesn't really matter, but because he's awesome like that, he got me a free Beef Shawarma plate. The nice taste of the beef shawarma is complemented well by their biryani rice and their sauce. A whole plate could fill one up nicely.

Beat the Bros, Episode 1

After reading a bunch of reviews, though, I said I needed to try their Lamb Shawarma plate. They had a "Beat the Bros" promo last Friday, which I accepted when everyone wasn't too busy. All I had to do was beat one of them in a beer chugging contest. They chanted Abe's name when they told me about the challenge, so I took him on. That was a big mistake though, as the dude was a beast. It was a great intro to my first lamb plate. Even if I won and got it free, I probably would've come back and paid for it because my friends kept asking more of it. What I like about it is the smoked flavor brought about by the meat being really well done. People might think that lamb is too "exotic" for their liking, but lamb really isn't that bad as long as the person who cooks it knows how to do it properly. These guys know how to do it. You'd probably forget that it was lamb midway through your plate.

Food Truck by Chef Broosy

One of the nice looking trucks around Cucina Andare, they offer a Japanese fusion menu. Next to sushi, ramen is a Jap food I usually look for when in a Japanese restaurant. After watching "Ramen Girl" on Star Movies, I tried to look for the best ramen I could find around the metro. I've seen nicely arranged ones, unaesthetic but fully loaded ones, and overpriced ones. I must say that Chef Broosy's Spicy Ramen is appropriately priced, if not under priced, just because it is packed with a healthy serving of pork and noodles in a spicy broth that wouldn't burn your taste buds. For 180 pesos, that ramen is really good.

My dad ordered Kani Salad from them as well. It is served in an edible bowl, which is a nice touch to go with the flavorful salad in the bowl. The owner, Mrs. Viray, is also a joy to talk to during idle moments, as we share our experiences in Cucina Andare.

Schmidt's Gourmet Hotdogs

One of two gourmet hotdog stalls in Cucina Andare, Schmidt's offers "the best hotdogs in the world" with gourmet hotdogs inspired by countries around the world. I was able to try their Coney Island Chili Dog, and words cannot describe how I enjoyed that hotdog. They do not hold back on those toppings. And they put little flags on your hotdog to show which country inspired it. I was almost disappointed that I had to eat it just because it was too pretty to look at. I was saying "ang sarap nito" at every bite, validating my taste expectations when I first saw it. I didn't take a picture of it because I might just want to eat one every time I look at that picture. I shit you not, it will be worth every cent.

Chicken+Waffle Haus

I envy the stalls in the middle of Cucina Andare because these guys perk them up in the middle of the night. You hear the owners shout "chicken n'waffles!" every time you pass by, and from time to time they just burst into song. Their food is as fun as the owners. Those Kpops chicken pops are tender and complemented well by their hickory barbecue sauce. It's a nice beer match. Their C+W Sandwich is appetizing from cooking to eating. We got hungry from smelling the waffles being cooked, and the smell translates well to the taste, as we enjoyed every bite of that waffle sandwich.

And hey, they're no slouches on beer chugging! They battled for pride as one of the owners, Sean, took on the same challenge against the Shawarma Bros Champion, Abe:

Carlo's Kitchen

Sir Carlo dropped by Hungry Rover on the first day with his wife and their pretty daughter who wanted to experience the truck. I had no idea I was enjoying their food before then. Their Crunchy Belly Chicharon is like eating chicken skin because it is so thinly sliced. It's a great snack to have while roaming around Cucina Andare, and a nice beer match.

B.Wings

Inna, our wing-loving co-owner, tried out the Chicken Wings of B.Wings before closing our first Sunday. She taught me how to "properly" eat a chicken wing. It was a nice beer match to close the night, and it was spiced just right.

Last Sunday, a college classmate, Jason, dropped by to taste our food after his gym session (won't say what he ordered, trainer might be reading) and also picked up an order of the Black Mamba Wings. I think he bought it because of one or both things: it was their best seller, and it was "Black Mamba", Kobe's monicker. He had no idea that it had a chocolate coating, one of the reasons why Inna and I decided to pass on it, as we thought chocolate didn't go that well on wings. Well, the reviews I read were right, it really is something to try!

Manila Q

My friend was raving about Bagwang, being from Ilocos, so we ordered one from Manila Q. I don't know why I even thought it was fish before trying it, but it is actually their version of bagnet. I think it works best with rice, as the saltiness is evident at every bite. It's not a bad thing, really, since I like salty food. I just think the best experience for this is eating it with rice over breakfast with slices of tomato. I met the owners of Manila Q, Sir Dante in particular, because they were sourcing out a flavor for their iced tea. Nice to finally try their food like I promised him when we met.

Mio Gelati

This is probably the cutest food truck in Cucina Andare. It has a pull-out stage for customers to see what's available. My girlfriend, Che, was bent on eating a gelato despite having a hard time talking because of a sore throat. She got a Snickers Gelato which she had me finish because of said sore throat. I wasn't complaining.

Merry Moo

While Che opted for gelato, her friends checked out Merry Moo's Seasalt Caramel. I wasn't able to try, but my sore-throat suffering girlfriend did, and she was whining like a kid because she can't get one for herself.

Union Market Bar

I've always passed by it, but never really bought one, as I'm actually more of a beer drinker than a cocktail one. Che and a visiting friend, Issa, tried their Bacardi Mojito Original. I took a sip of it and thought that it was perfect for her, as it really isn't too minty nor was the alcohol evident. They do have other cocktails, which I think would be just as nice.

Hungry Rover

Grilled Wraps na Masa-wrap :p

Of course I should also promote our food truck. Our awesome Beef Tapa is great when paired with our freshly baked pita bread, but the experience won't be any less if paired with steamed rice or our chili rice. Either way, it could be best paired with our youghurt garlic sauce for those looking for that Mr. Kebab-like taste on the meat, or the creamy pesto sauce for those who want a sweet complement to the saltiness of the tapa. The Beef Kofta sliders are mini burgers of Mediterranean inspiration. It has a unique zing I can't really describe, but I definitely like. It's best with the curry sauce, which usually scares people off, but it's more of mustard than curry. I usually get people to try it first before they do decide to go with the sauce. And we do have honey mustard sauce and cheese sauce for those who aren't too adventurous with the other sauces. The Chicken and Pork bbq options are also nice, with tender and chunky pieces of meat for wraps and rice.

Beef Tapa on Classic Rice

While people are enjoying our food, we want to constantly innovate, which is why I prefer to stay by the truck to know what people like, and what people think we can do to innovate or improve our truck and food. Sanya Smith dropped by on our first Sunday and suggested we do karaoke with our on board TV, and we're thinking of working on that next. For the food, a customer ordered Kofta on rice, which is not on the menu, but we served to her anyway. She said that the creamy pesto on rice didn't work for her because it was sweet, but there were customers who liked the sweetness of the creamy pesto sauce. Kids loved the Kofta sliders, because it fits their hand like a regular burger on an adult hand.

Sanya Smith aproves!

With all these in mind,we're looking forward to bigger things for Hungry Rover next year! We're optimistic about some people we've talked to and we're setting up meetings with people who can help Rover be in places where there are hungry people looking for an alternative meal option.


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On a side note, I still do want to try other food offerings at Andare. I haven't seen QKebab or Mexicombi after the first night, but they do have food I want to try. Other food I do want to try in Cucina Andare:

Macheesmo's Burger - if I understand it right, there's cheese inside the patties.

Ylaya Food Truck - Xidee's food truck is the only vegetarian food truck in Cucina Andare. Veggies fresh from Batangas!

Top Dog - Apparently, this is comprised of an enterprising group of kids doing this venture as a school project or thesis, not really sure, I was just informed.





Guac Truck - my brother actually tried their nachos, but since I haven't tried it, I might drop by one of these days. It's one of the first food trucks we came to know about in the Philippines.

**Save for the Guac Truck, Mio Gelato, Chef Broosy's, and Shawarma Bros pictures, all pictures are from Cucina Andare Facebook page, ourawesomeplanet.com, their respective fan pages, and foodnotebook.blogspot.com for the Bagwang.

...A Not So Expensive Wishlist...

I'm easy. I get wowed by the simplest things, and I get speechless over really expensive or really thought out gifts. And just like everyone else, I do have a list of stuff I'd really want for Christmas. I'd tick them off myself, but I do want to share it so that those who'd be thoughtful enough to buy me a gift wouldn't think so hard =)

1. An Audio CD/Mixtape

I have a CD player on my car. I can't use it as much because I don't have CD's. While I do have a bunch of MP3 players, I haven't really updated my playlist in a long while. I don't like to consider myself as liking a particular genre, as I enjoy music as long as it sounds pleasing. Right now, I got this mix on my mind, and am hoping Che would make it for me:

Overjoyed - Matchbox 20
Angels - The XX
Here I Am - Yellowcard
Turn It Well - Up Dharma Down
Skeletons - This Century
Between the Raindrops- Lifehouse feat. Natasha Bedingfield
The Runaways - The Killers
Let Me Love You - Ne-Yo
Hurts Like Heaven - Coldplay

It's pretty much a collection of songs that are in no way associated with the other. I just like hearing them. And singing to them at the top of my lungs like an idiot when I'm driving around. If someone else could give me a CD of songs they enjoy, I'd gladly listen to them, just for variety :)

2. An Aux Slot for Bruno

 This one I'm probably getting myself. When traffic is really bad, I play some of my series on my tab. I am getting sick of buying FM Transmitters from CD-R King again and again. I need to stop. And the best way to do that is to find a place where I can install an Aux slot so that I can use that "AUX" button on Bruno's in-dash radio. If someone can just help me find a place where I can get this installed, that'd be really great. 

3. A Drinking Session with Kuya Ags



Yep. That is a particular one. Dad's been busy since the influx of government work came. No longer just the poster boy for smoke-free offices, he's been all around but no longer around me =P We've been to a couple of events, but weren't really able to talk much. Hopefully, that changes soon.

4. Witty Books of No Particular Topics

I've been hearing about these, but never really picked up any of them. I really want one. Or all.

5. More Hungry People...

...that we can feed on the Hungry Rover! The first week was pretty awesome, meeting new people, talking to friends, and seeing all of them genuinely enjoy the whole bus and food experience. I'm wishing for more friends and strangers to drop by our truck, and hopefully, we can really get the truck going places by next year to do what it's supposed to do; feed the people by roving around the metro :)

6. A Basketball Game. Or Two.

It has been a while since I last played. I need to enjoy an actual game, and not just enjoy watching or playing it via PS3. I want to play. I am almost willing to play pick up basketball with strangers, as long as I know one person there. But basketball will be a lot more fun with friends. I just can't reserve a place, and I can't get 9 other people on board.

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I think I had more in mind, but I'm sticking to this list. I'll probably update it later if I suddenly remember stuff.