Hungry Juan

I met Mikey Bustos during Blogapalooza and Ramon Bautista during the Google SoLoMo conference. During both events, both social media influencers were asked regarding their discretion with working with brands and both answered that they really protect their online integrity and credibility by working only with brands they believe in. Netizens are particular about authenticity. When they search for reviews or recommendations, they want it to be real and not just a paid advertisement.

Ramon gives Christmas tip to get the "Simbang Gababes" using Hungry Juan

(http://instagram.com/p/iRTMoaOR28/)

Having met them, we decided to send them our holiday season platter that showcased several products in our menu. I was the one who delivered it to them personally. Their sentiments were very positive and they even shared photos of our products on social media. I've talked to agencies who have briefed me on the costings of making influencers share your brand on social media and so for these guys to do it for free shows that there's really something inherently compelling about Hungry Juan products.

Mikey Bustos loves inviting guests over to share Hungry Juan with

(http://instagram.com/p/iGRfl4q8wH/)

For those of you who are not familiar with the brand, just imagine classic Filipino favorites: sisig, barbecue, roast chicken, even isaw (grilled chicken intestines), and many more! We actually launched a new product very recently that we're very excited about: really yummy 24-piece cut fried chicken we call Juanitos Pritos and the Team Kramer kids loved it:

"Thanks #HungryJuan for our fiesta dinner! Have to say, the BBQ, Roast chicken and especially the fried chicken was super good!" says Cheska Garcia (who is unbelievably beautiful, by the way) on their Facebook page.

Much like the influencers above, I value my integrity and credibility as a blogger as well. I even manage a politics and policy analysis blog (see HarryLeaks) which goes to show how important integrity and credibility is for me. And you know what, I really believe in our products and I'm most especially excited for the changes we have in store for the coming year. And I'm not just saying that because I work for the brand.

I feel that Hungry Juan is underrated and it's a shame because the products are really yummy. I personally love the barbecue and the isaw (you guys know I love street food). And all Hungry Juan products are made with Magnolia chicken and Monterey meats. The premium is in this guarantee by brands that our families have trusted for many years.

Try it for yourself and you too will see why Hungry Juan is worth sharing. Like our Facebook page below to see our menu and follow us on Instagram and Twitter for updates:

Menu: https://www.facebook.com/HungryJuan/app_350601835014779
Facebook: https://www.facebook.com/HungryJuan 
Twitter: https://twitter.com/hungry_juan
Instagram: http://instagram.com/hungryjuan

Good Earth Roasts, Fort Strip, BGC

Are you in The Fort/BGC and not in the mood for the typical loud places where you can't even converse properly? Check out Good Earth Roasts in the Strip for some laid back drinking and awesome food tripping.

It doesn't matter if you're in shorts and slippers. It's also probably one of the cheapest in the area. They've got buckets of 6 at 390 (I understand it still seems pricey but this is good for this area). Also, they have classic pulutan choices like isaw, tenga, and bulaklak (more expensive than the streets, of course, but way cheaper than Mercato prices). And they're really good. They all dangerously taste like uric acid and a heart attack - perfect with some ice-cold beers. 

And they have an interesting selection of chinese delicacies as well. This is, from what I hear, the edgy modernist spin-off of Good Earth. I'll surely be back to try their roast duck.

Also, all their alcohol is hidden under the right-most corner bench by the TV. Something to keep in mind in case of a zombie apocalypse.

It's across Burger Avenue, in-between the cheesesteak place and the mexican place. Good stuff.

Bulgogi Brothers Alabang Town Center

Bulgogi Brothers in Alabang Town Center. Good stuff.

Unlimited Korean appetizers (seems customary in Korean culture) on the right; on the left, galbi tang or something like that (I once ate in this restaurant and ate this before watching The Great Gatsby and remembered calling the dish The Great Galbi. 

Beef is awesome. Tender as hell and the sauces are great. Freshly grilled meat is always awesome. Better to have lots of money though to get the prime meats. Above is their cheapest at around 400 pesos.

Every table has a text hotline where you can send comments and suggestions. I've gotten great feedback from there and appreciate the response.a

Luca's Corner Legit Deep-Dish Pizza!

Luca's Corner makes an absolutely addictive deep-dish pizza. It doesn't have that commercialized, mass-produced, fast-food taste and vibe of Sbarro. Instead, it comes with this comforting feel of home with every bite.

Check out their Facebook page: https://www.facebook.com/lucashomemadegoodness  or text/call 09065590357/09334364738 for inquires or deliveries. You may also follow them on Instagram: @LucasCorner.

  

The one above is one of my favorite flavors. Oozing cheese, meaty sauce, and pepperoni. I'm actually craving it right now.  Check out their Facebook page for more of the other flavors:

Orders must be placed at least 24 hours before delivery and/or pick up for assured quality.

Either for pick up in BF HOMES, Paranaque or
P40 delivery charge applies for Alabang and BF Homes area.
P50 for Paranaque
P80 for Makati and scheduled days only.

Ah, and don't forget the hot sauce. They also have other homemade goodies aside from their awesome deep-dish. Be sure to follow them on Instagram and like their page on Facebook :)

Poco Deli in Kapitolyo, Pasig

Aside from my office mates vouching for this place, I recently found out that your president Noynoy Aquino frequently dines in this place: Poco Deli in Kapitlyo (near Charlie's Burgers). This surely makes it worth the try (not that I give any bearing to PNoy's culinary preferences).

Poco Deli in Kapitolyo

I'm sure he loves to go here because of the bacon slab. It really goes to show as it's apparent in his love for the pork barrel. Anyway, I should be talking about food. Check out my musings on political philosophy and public policy over at HarryLeaks instead.

Poco Deli Bacon Slab and Wagyu Sausages

It was such a delight to find out that this place was open very early in the morning as I was able to indulge in their delicacies before heading to work.

The bacon slab, well, is self-explanatory. It is as delicious as it is allegedly unhealthy. The same goes for the wagyu sausage we ordered. I'm surely going to come back for more as the dishes are perfect pairings for beer and wine and it was too early and I had work so I couldn't really order some drinks.

Insider information tells me that there used to be this really popular deli in Jupiter but then the head chef and owner passed away and so his assistant chef was able to continue the legacy by creating Poco Deli.

A Heretic Verdict on Ramen?

I love Japanese food but I was never a big fan of ramen. It was just noodles and a lot of soup to me and that was it. I'm telling you straight up: I was wrong.

Ramen Yushoken in Molito (beside Omakase)

When we got there, there was a queue. We entered and got a menu and I noticed right away that their menu had no pictures. I found this very intriguing. What I then realized was that this is their brilliant way of capturing your imagination. Instead of seeing the photos, reading the menu, the descriptions, and the instructions for eating while waiting was a complete delight. Instead of aggravating my impatience for queuing, it made me hungry even more. Whoever wrote the copy for that menu is brilliant.

The first that arrived was the gyoza. And can I just say, without exaggeration, it's probably one of the best I've ever tried. It was like xiao long bao in the sense that it was so juicy and soupy on the inside.

Then came our ramen. Tantanmen (the photo above on the lower left frame) and some sort of dipping ramen (I forgot the name haha what a useless food blogger, huh?). The broth of the Tantanmen was breathtaking. To think that this is the first time I really got into the concept of eating ramen. It was epic. They say this broth has been cooking for 24 hours or so before being served. It was unbelievable and it changed the way I look at ramen and eating in general.

Ramen Cool in Kapitolyo (near Uncle Moe's and Charlie's)

A few days later, still craving ramen, I ate in a restaurant near my work. It was decent and very affordable and the serving portions were great. I've just been so blinded by my bias for Yushoken. And so I moved on and kept searching for what I now dub as The Greater Ramen.

Ukokkei Ramen Ron in Pasay Road (right below Cable Car)

The internet is not shy about claiming Ukokkei ramen as the number one ramen place in Manila. Food bloggers and top ten lists all put this at number one. Even friends and co-workers who love ramen swear by this place. I went there for lunch last Thursday and guess what: I didn't like it! But wait, the story does not end there!

A lot of it was circumstantial: the traffic going there, then the queuing, then the bias to the Yushoken place (Ukokkei's interior is not as appealing). We had to wait outside for almost an hour and the lady at their reception wasn't being so nice. Again, all circumstantial and probably isolated and has nothing to do with their ramen.

Cold Ramen, Shoyu Chashu, and Gyoza

Straight up, I'll tell you now that I like the gyoza in  Ramen Yushoken more. Their cold ramen is absolutely epic though. I used to eat this cold ramen in some Japanese restaurant near my college before but it was only after Ukokkei that I realized what real cold ramen is or its potential for that matter. Every bite was like eating sushi.

The broth was great. You can really tell what they talk about when they say that this broth is cooked for 48 hours or so. It was really really good ramen but I can't say that it is better than Yushoken.

And so the next day I approached one of my bosses who's an absolute foodie to share my disappointment. He knows almost everything there is to know about eating out from high-end places like The Steak Room to the motels that have the best canton (haha!). [he was actually the one who suggested The Farm to me]

Did you try their Tantanmen?

In my head, I was like what Tantanmen? They didn't even have it in their menu. Turns out, they only serve the Tantanmen during dinner time and you have to go super early cause they only serve like 20 bowls or something like that. I actually had a blog post composed and ready to be posted but I had to rewrite everything when I found out about this.

I'm definitely coming back. The curiosity is killing me. Is it just an illusion of scarcity that will lead to my heretic verdict or will Ukokkei be able to redeem itself? I'll be coming back there and will be blogging about my experience! Follow me on Twitter (@harryinitiative) to get updates regarding this very important matter. :)

SEE ALSO: Why Do We Tax Ramen?

Tapeo Restaurant in the Fort Strip

Tapeo in the Fort Strip in BGC provide some really awesome wines and tapas. I got a chance to some of the selections in their menu during a Rotary Club talk I attended a few days ago.

 

Upon checking their menu, I ordered the jamón serrano right away. This dry-cured Spanish ham has such a lovely complex story to tell. You just really have to listen with your taste buds. It's really so rich and savory. It came with grapes some bread and really awesome cheese. It's a really well-balanced and thoughtfully arranged platter. Something that goes well with a lot of the wines they offer. 

It would be a perfect place for you and your friends to wine and dine before going out around the BGC area most especially since they now have an offer of unlimited tapas Monday to Saturday 2 pm to 9pm.

Above are just some of the amazing selection of  tapas I got to try. I don't even know what they are exactly. Goes to show how you don't have to be a fancy wine or cheese connoisseur to appreciate their dishes.

Their place is right across the NBC tent area of The Fort. Check out their Facebook page: Facebook.com/Tapeo.ph or email them at tapeo.manila@gmail.com.

McDonald's Breakfast Haiku

 

Sasuage McMuffin

Karamay ko sa traffic

Meron pang kape

The Farm Resto — Organic Restaurant in the South

I just ate in an awesome organic restaurant in the south just at the back part of Alabang Hills (in front of Hillsborough and beside Alabang 400). Aside from all their ingredients being homegrown and organic in their very own farm, the recipes are absolutely orgasmic.

Bone Marrow (Php 390) New York Style Regular (Php 495)

Bone marrow is probably one of the most amazing things in this world that's meant to meet the human taste bud. My craving for meat and steak was satisfied by the lovely Carla Ezequiel when she treated me to The Farm, a fairly new restaurant here in the south (new to me at least as I only learned about it from one of my seniors at work who live in the north). Look at the serving of the steak! That's just the regular and not even the large! 

The Farm Resto Menu

Surely worth visiting if you haven't tried it, most especially for people from the south. It's so near. We really need more diversity in food trip choices here in the south. I'm coming back for sure to check out their burgers and other offers. 

I haven't really blogged in a while but I'm thinking of revamping this blog and giving it a more edgy and up-to-date design and update it more frequently. 

Ron Paul's Wife's Cookbook

Ron Paul has been married to his wife for 55 years. It won't be a surprise if his wife's cooking has something to do with that. In the books below are some of the recipes his wife, Carol, has been sharing to their family and friends. 

 

Amazon links to Ron Paul's Wife's Cookbooks

It's not really a big surprise that the 2012 and the 2009 publications are out of stock in Amazon. Ron Paul supporters tend to be overly supportive and enthusiastic. Of course, buying the book has always had some sort of contribution to the cause of liberty as well. Also, Ron Paul remains pretty strong and very sharp up to now regardless of his age and I'm sure that his diet has something to do with it as well. This makes me very intrigued about what kind of recipes can be found in these cookbooks.

I'm not even an American citizen and I'm like halfway around the world and yet I've been a Ron Paul supporter since the 2008 US presidential elections (see Ron Paul Supporters are All Over the World). Since then I've learned so much more about libertarian political philosophy. I figured that since I have a food blog, I should promote Ron Paul's wife's cookbook here.

If you want to learn more about libertarianism and get updates on Ron Paul you should check out my other blog HarryLeaks.

I've actually been getting a lot more views over at that blog and since I do earn a humble amount from blogging, I tend to see revenue as indicators of where I should focus more. It's true that more revenue from a blog means more readers. I guess this shows that I'm somehow doing something right in that blog. 

I Cooked Pork Sinigang

Cooking the classic sinigang na baboy or pork sinigang isn't really much of a challenge especially since there's a readily available sinigang mix and you don't really have to prepare it from scratch.

So one of the secrets really is how tender your meat is. I actually boiled pork ribs in moderate heat for several hours. Ribs have a lot of dark meat which can really be so yummy if made tender.

I added salt, the sinigang mix, tomatoes, onions, and radish. 

Then, I added the greens, particularly kangkong and green peppers or chilis (siling panigang). I personally like my sinigang on the spicy side.

Finally, I added the sili cooked in my sinigang to fish sauce (patis) for a really ultimate sauce that will harmonize with the sour broth and the tender meat.

It's actually really good, what I prepared. There's actually some leftovers on the fridge that I'm looking forward to eating in a while.

Follow @harryinitiative for more updates (also, I use the same username in Instagram). 

Perfect Music for Eating and Cooking

Since it was raining and much colder than usual, I decided to cook outside (we have a gas stove outside and the electric stove inside). I thought about listening to London in the Rain by Variety Lab (lounge-ish music is perfect for cooking and eating, in my opinion) but decided to just play the whole playlist of Hotel Costes Volume 4 so I could continue listening when it was time to eat what I cooked.

Yup, an hour long of music perfect for cooking and eating. The music can really change your mood while cooking and it's important to point out that one's mood is an important ingredient that can make or break a dish. I guess I just really wanted to share this because it really made me feel great while cooking (plus the rain of course!).
There's actually so much to blog about that's long overdue. I've been exposed to so many lovely dishes and recipes that are really worth mentioning in this blog. Soon, maybe. For now, I just share some chill and steady tunes. :)

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if you liked this post then you might also like:
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3. Magnum Ice Cream and The Emperor's New Clothes

Grilled Tuna — Why I like Tuna Panga (jaw) more than Tuna Belly

A few days ago, I got a chance to hang out in Tiendesitas after my friend's game in Pasig. It's really such a fun place full of cheap deals on random things and a variety of good food. At first, I wanted to eat Bagnet but then I saw the grilled tuna place and realized I haven't had it in so long and of course it's so much healthier. I used to eat this all the time during my internship in the SM right beside the bus station place in Ayala and I actually missed it so I decided to have some again.

For 149 pesos, Davao Tuna Grill offers you a big chunk of Tuna Panga, a side dish of green mangoes with bagoong, and, of course, everyone's all-time favorite libreng sabaw!

Most people think that belly is better (it's actually the same price) but personally I prefer the panga. I think most people think they like the belly because of their experience with eating bangus and I would agree that the fatty part of the belly is so yummy. It's just that the jaw comes with this really rich dark meat that's somewhat surrounded by this jelly-like substance (I'm assuming it's similar to the tendon in beefs because the panga is very near the bone). It's really crazy and I can't even explain it in words. And just when you think your portion is out, you can just turn it over for more! This order can probably serve two people (if you're not like me who's always hungry for more).

There was one misunderstanding though, because I wanted my tuna to be very rare and yet they served it quite well-done. The problem is they store their fish, in my experience at least, alreay half-grilled, I think, making my request an impossibility. Hey, I can't complain cause it is fast food after all. 

The one in Makati also served this weird fishy barbecue sauce of some sort. They must have forgotten to give me some because I was seated so far that they actually had to send a guy with me to bring the food so that they'll know where to get the soup bowl I used.

That drink on the red cup is this fruit shake called "summer detox" by the way. How fitting. It's this ice cold fruit shake concoction of mango, orange, and peaches or something like that (I'm not really sure but it was really good!). It was so perfect with my grilled tuna and the burning hot summer afternoon (there's no air-conditioning in Tiendesitas).

I think the only conclusion I can gather from all of this is that canned tuna is a joke. I mean, it does the job but I don't think it could ever be deserving of being called tuna.

I apologize once again for the photo quality. I'm actually just using Instagram on my phone to store memories of the food I eat. I know this blog could be so much better if I can only use my prime lenses since I know many prefer looking at food over reading about it.

Anyway, I want to go to Davao to eat tuna. Tara!

Hapadog vs Ministop Bicol Express — the only two things I ate yesterday

So I went to the Taking Back Sunday concert yesterday. I'll actually be blogging so many things about it soon including my thoughts on Typecast, the super awesome performance of TBS, and the disadvantages of being in front sound-wise. But that might be long and I'll do it as soon as I'm not lazy. I figured I'll start with something light and talk about the food I ate yesterday. Hapadog (the "japanese style" hotdogs) and Ministop's Bicol express are the only two things I ate, actually, and everything else I consumed was just alcohol. I don't really have pictures so you have to use your imagination for this one.

Hapadog has always been intriguing. A bunch of friends have been giving me testimonials about how good it is. I've seen it before in Mercato and more recently in the newest building of Alabang Town Center. And so I was drinking with my friends as we were waiting for our tickets from Cash Cash Pinoy to arrive. The place we drank in was right across the Hapadog place so I figured I'll try it out cos I've never tried it anyway. I got this one called temptation or something like that for 175 pesos. It was a tempura hotdog of some sort. It was actually pretty good. I just think it's so overpriced.

This is where the "willingness to pay" of the consumer or the difference between worth and cost comes into play. I mean, I would have willingly and wholeheartedly paid around the same price and got Bon Chon chicken wings instead. For Hapadog, it tastes good, but I personally just didn't find it worth the cost. This is my own personal preference. I haven't tried anything else from their menu but then the first impression wasn't really that good. We actually saw John Nolan walking around in the same area and we got a photo with him. Again, something I'll post when I write about TBS in Manila as soon as I'm not lazy.

After that, we decided to drink some more and have some Slurpee rum while on the line, a technique I learned from a friend. Not only is your drinking concealed, the taste of the alcohol is also masked by the sweetness and coldness of the Slurpee. It's actually really good.

Then after the amazing performance, we were so tired that we decided to head back south. We were supposed to drink with a bunch of friends but then we were so tired and so we just decided to eat in Ministop.

My friend recommended the Bicol express. I do trust his recommendation because I learned about Ministop chicken from him (this was the time when I didn't even have Ministop outside my village yet). Not only does he eat in Ministop all the time, we actually almost got banned from one. It's a long story and we really didn't do anything wrong. It was just a manager having a bad day, I guess.

I love spicy food and I love coconut milk. That being said, obviously I love Bicol express. I actually hate it that in our region in Asia, our cuisine has the least spicy recipes, Bicol being one of the only regions that actually love spicy food.

I've always been wary of the rice toppings they sold in paper cups. I mean, it's only 49 pesos so I do expect that the serving will be very small. Surprisingly, it was a full cup of rice with a lot of sauce and meat. I don't know if this varies per branch, but the one outside my village is very generous with the Bicol express servings. Although it won't really fill me up, I could probably have two orders or get something else like fried chicken or any of their other rice topping meals. For a fraction of the price, I felt that I was more satisfied with the Bicol express. But of course, I was aslo tired and hungry. And they do say that hunger is the best sauce.

I'm actually resisting the urge to go to Ministop right now and get one.

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Check out my other blogs:
1. HarryLeaks
2. My HubPages
3. Man Vs Himself

Harry's Ultimate Easter Sunday Apollo 13 Style Shiitake Beef Burger

I live in a household that really practices the holy week traditions. All meats, for instance, just randomly disappear come Holy Thursday. They vanish into thin air. It's like meat rapture, really.

Shiitake Happens

If the only tool you have is a hammer then treat everything as if it is a nail. I've been overusing that line a lot, really. I think it was Maslow who said that. That's where I got the idea of Apollo 13 style because most of the ingredients I use for this recipe are used not by choice but by chance. I work with what I have. I feel that this forces me to be creative and imaginative; unafraid to go against conventions and try new things. It's like what they say: Shiitake happens.

Thaw Something

Luckily, it's after midnight, sleep arm in arm in the stairwell. Just kidding, but yeah, so technically it's Easter Sunday and the tomb's supposedly empty by now so of course meat miraculously appears in my freezer. Such a magical place, this house I live in. And since S&R is always sponsoring your resident blogger with free taste of random food, they get that product placement on the photo above. 

Bread

Google results suggest that I can actually eat shiitake alone even without the meat but then what's the point in that. Randomly finding bread, I knew it was going to be a sandwich of some sort. Beef sounds perfect with shiitake. 

Sesame Oil and Worcestershire Sauce

And so I go back to this burger recipe I had from a long time ago. Sort of like Asian meets English concept that, again, is merely brought to me by coincidence and not by choice. 

Cooking

I dip the shiitake in water to make it just the right ammount of soggy before frying it in olive oil (I actually prefer canola oil but I couldn't find it). I then fry the beef patties I made on the same oil I cooked the shiitake in. Shiitake mushrooms really have such a powerful and influential taste.

Japanese Mayonnaise

And since I'm already sort of going for this oriental flavor of sorts, it would be heresy if I didn't put Japanese mayonnaise. I don't even think of Japanese mayo as a condiment but more of a main ingredient, really. And so I generously bathe my sandwiches with what I consider to be one of the greatest contributions of Japanese culture to humanity.

Harry's Ultimate Easter Sunday Apollo 13 Style Shiitake Beef Burger

I actually miss my DSLR. My pictures would be so much more awesome if I could use my prime lenses. I've actually just been using my Samsung Galaxy Y and the camera does the job but of course I know how photo quality can impact a food blog such as this one.

The burger was great. Long live cows and their byproducts. There's actually quite a bit of shiitake mushrooms here so I'm thinking of making more stuff with it so be sure to watch out for that. Follow me on my Twitter to get updated on my latest blog posts. For now, you can listen to me mess around with the vocoder in my cover of Daft Punk's Something About Us:

Magnum Ice Cream and The Emperor's New Clothes

I don't think I'm in any position to write about Selecta's Magnum ice cream. I haven't tried it (although I want to) and I'm not really much of a sweets or desserts person. It's just that I've been seeing it wherever I go. It's trending both online and in real life. The fact that it's trending, I'm sure many would want to know my take on it.

Selecta Magnum Ice Cream Philippines

My friend says that it's much like Häagen-Dazs (which I wouldn't know either cause I haven't really tried that out either). I guess it's always a good thing when our products are globally competitive. I mean, we can surely import this if that is the case. And we should always patronize our very own local products if they truly are satisfying and if the price is right. This helps create jobs here and improves our economy.

The Emperor's New Clothes
You gotta give credit to the marketing of this product. I mean, we don't really know if it's trending solely because it went viral on its own or because it's really planned. Like its scarcity for instance: how do we know they're not just hoarding or holding out on production to make it seem like there is scarcity and high demand. How do we know we're not patronizing blindly?
Let's never forget the lessons from The Emperor's New Clothes of what propaganda and marketing can do. If the emperor is naked, we must stand up and not be afraid to speak out. We can't just always jump on the bandwagon for if this is the case then it'll only distort market indicators, create a bubble that will eventually burst, and inevitably make our economy worse.
But that's just me, you know. Me and my weird love for paranoid conspiracy theories of connecting things that almost have no connections. It's undeniable that I am quite convincing at times. I don't know. It's just ice cream. I'm tired and weary. I'm sleepless.
It's good I got some pancit canton from this nearby sari-sari store on my way home. It's surely comfort food. But that Magnum ice cream thing, where do I get it? I heard it's like 50 pesos or something like that? What do you think of it?

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Lucky Me Pancit Canton Sweet & Spicy Flavor

pancit canton

Siguradong Kulang ang Isa

Classic at murang mura pa

Kinain ko ito kanina at ngayon ako ay busog na

Mona Lisa's Dear Darla

I just got home and found pizza from Mona Lisa (that fancy restaurant here in Alabang that's above Yellow Cab and Army Navy.

When I opened it, I noticed it's exactly like the Dear Darla concept of Yellow Cab. I can assume that Yellow Cab isn't the innovator of that concept, also because Mona Lisa's tagline is "authentic Italian cuisine", and perhaps this kind of technique of wrapping some herbs in pizza is old only I'm not as "cultured" as you guys so I've tasted it for the first time in Yellow Cab.

I am partial to Yellow Cab's Dear Darla (maybe Yellow Cab's chili oil and flakes play a big part about it). Also, Mona Lisa's tasted healthier as compared to Yellow Cab's lovely greasy pizza taste.

I realized that 10 inch pizzas are too small when I realized that I can finish one whole order of Dear Darla pizza only to myself.

I've never been to Mona Lisa. I don't know the price differences and most definitely the other stuff they offer. But with this product I'm just gonna have to say I like Yellow Cab's better. That's personal preference. There is no objective standard for what rolled pizza with herbs should be like. All I have is an opinion. To each his own.

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Other stuff you might like:
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2. Pancake House Buys Yellow Cab Philippines
3. GearPill - for latest tech news and reviews!

The Crispy Pata Philosophy

I went to the gym the other day. I actually worked out longer than I'd usually do. And of course, to reward this anomaly and render my workout almost completely useless: I eat crispy pata the next day.

Crispy Pata: if this is a vice then I wish no virtue.

The vegetarian health buff will argue: crispy pata is bad for your health. You will regret it in the future when your arteries are clogged and you get hypertension. Many aspects of your health is, first and foremost, determined by lifestyle and personal responsibility. You should eat a salad instead.

The vegan PETA member will argue: pigs have feelings too. You have no right to slaughter them just to eat them. There are other means of nourishment like leaves and carrots and whatnot.

The pinko will have a humanitarian argument: "crispy pata is excess," he/she will say, "so many people in the world are starving while you indulge on this gluttonous act of eating crispy pata."

Some religions will forbid you. If you ask them why they'll say it's cause their book says so.

Is it really a race on who lives longer? Is it all about quantity and not quality? Hmm, I don't really care. They can all say what they want. To each his own. 

For me, crispy pata is a form of art, a culinary art to be specific. These "unhealthy" or "immoral" dishes does take skill and talent to prepare. It's magical how tender the meat on the inside can be and yet the skin so crispy. Just thinking about the crunchy skin makes me hungry for more again. It does make me feel bad for those who argue against it or those whose opinion criticizes my liberty to eat crispy pata whenever I want.

I do not force them to change their minds. I am merely stating an opinion, a recommendation based on my own personal preference. Hedonistic and selfish, I plead among those seemingly more "noble" than me. Again, I say, if crispy pata is a vice then I wish no virtue.

Haha, forgive my senseless banter. I am writing for the sake of writing; for the sake of updating and having content. I do get paid for blogging, if you'd recall. Getting paid to lie around and eat crispy pata is not bad at all. :)

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