Protect the One You Love

Saw this on the website, while drooling over the cheeses of Cowgirl Creamery. I wish we had this in Manila. Makes cheese leftovers still tasty and attractive even after the nice packaging has been thrown away.

Love Bacon, Sausage, or Both?

I'm not fond of bacon nor sausage, but when presented in a certain way. How can you resist? Imagine, seeing the bacon from this:

to this:


to finally this:


Want to make some? Click here. The recipe's free. This is a project born out of a passion for barbecue. Invite me over if you get to cook this!

The Worst Can Really Bring Out the BEST

Even when the going gets tough, never give up on yourself.


Can't wait for Coke's "Open Happiness" campaign. Just like past Coke ads, I'm crossing my fingers that it will put a smile on our faces and our hearts.

Jesus, It's Chocolate?

I love Jesus and I love chocolate, but this puts that love into another level. Would you eat this?

Photo by Marilynn K. Yee/The New York Times. Read more.

Liquid Nitrogen, Anyone?

I've long been a secret fan of Ferran Adria. I have never tasted any of his cooking nor bought any of his books, but just reading about his creations is enough to make you admire, research about, and just be inspired by the guy.

Imagine using liquid nitrogen to "cook" your food. Nitrogen is usually used to make sodas and ice cream, so this is edible. But what's amazing about Ferran is using this old ingredient to do something new --- where one usually uses it to freeze, he uses it to heat (Example: One bakes a batter to make a sponge cake. In this case, Ferran freezes the batter to bake the sponge cake. Isn't it just like heating it, but in a different way?).

Check it out on YouTube at Authors@Google. Quite long, but really worth the download. The techniques show up at the 30 minute and above mark.