Show Me Eats, global hegemon

Ladies and gentlemen, meet your new All-Time Greatest SME Blog Comment. Regarding the Momofuku Vinegar Pickles,

Many thanks for this very easy recipe. I live on a tropical island in the Philippines, and the available local fruit is very bland, because most of it has no acid. I actually started with tambis (Syzigium aqueum) and papaya fruit. They’re a revelation. Now, I’ve got into guava, sayote, cucumbers, okra, and aubergines (eggplant). Your carrots should be good. A common bar snack in the Middle East is carrots cut into batons and sprinkled with lemon juice.

The IP address checks out…dude really is in the Philippines. And seriously what can’t you pickle with this recipe?

(The previous title holder, if you must.)

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Author: Scott

I am a married father of two. I graduated from Rock Bridge High School and then Mizzou before spending six years in the Washington, D.C. area. We returned to Columbia, Missouri in 2006.

One thought

  1. Yes, this dude really does live in the Philippines, and has done for 15 years. And the local food is still terrible.

    One of the local favourites (and mine) is kinilaw; raw fish with chopped onions and ginger, then soaked in local vinegar for 5 minutes or so, until it’s ‘cooked’, but not too much. That’s seriously good, and might even work for beef steak. But then you are supposed to eat it with the local rice, which is vile; cloggy and lumpy.

    Many thanks for the compliment.

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