I need help with my kitchen aid ice cream maker attachment.

I can't swim. I can neither sing nor dance. I don't own a digital camera or any camera for that matter because I can't take decent photos even if my life depended on it. I'm no good at public speaking.

Knowing that I can't do any of the above mentioned stuffs don't bother me that much. What bothers me is that I can't attach the kitchen aid ice cream maker (model KICAOWH) that my uncle gave me (whoops! i meant us) to my 5 qt artisan mixer (model 5KSM150).

I can't attach the drive assembly to my mixer because of a small circular metal piece located just below the motor head and right above the area where we attach the dough hook and balloon whisk and the paddle/beater (whatever it's called).


According to Kitchenaid, the ice cream maker attachment can fit any stand mixer model. Any stand mixer except mine?????
I tried sending an email to Kitchenaid's customer service center but I can't access their website!!! Arghhhh!!!!

I don't want my dreams of making delicious, homemade ice cream melt away....
Okay now that line was cheesy!
Seriously though, I need your help beautiful people with kitchen aid mixers and ice cream maker attachments.

Our Rockwell Food Trip

Went to Manila with my sister and her T for a routine check up with our doctor but I had to spend the entire Saturday at home because of one medical procedure.

Thank heavens for Sunday. After hearing Mass with my mom, we went to Rockwell to window shop while waiting for my sisters and T. I ended up buying a shirt and a cookbook, my last for the year! accckk!!!!

Hello benefactors! I'll post my cookbook wish list later.

(Cibo, Rockwell branch)

When my sisters and T arrived at Rockwell we had lunch at Cibo, one of our favorite restaurants. Cibo serves modern italian food. Owned by Margarita Fores, Cibo is one restaurant that does not scrimp on quality and quantity. The servings are generous. The flavors clean and fresh, never muddled. I had the grilled italian sausage with yellow peppers, tomatoes and onion. It came with rice pilaf. Washed every morsel down with their red grape shake. Yummy!!!!! My mom and Gelli split a pasta al nero (pasta with squid ink), Tanya ordered linguini pescatore and her T had linguini netuno. We also had insalata di mare and pizza.

(Tans, Gelli, Mama, Moi. T took our picture. )

We were not able to take pictures of the food because it was already 1 pm and we were so hungry to even bother with the camera. But trust me when I say that the food at Cibo is excellent.

After lunch, we window shopped some more then headed to the theater to watch Angels and Demons. The movie was much better than The Da Vinci Code. Afterwards we joined the long queue at Pepper Lunch.

On the phone with dad. While waiting for the hot plates to arrive.

I love Pepper Lunch. Never mind if I'd reek of food when I leave the restaurant. I always leave busog! Check out their branch at Shangrila. They have better ventilation over there.

Beef Teriyaki

Hitokuchi cut steak

I love their beef teriyaki and the steak is yum yum especially when cooked right.
I asked their server to make sure that we were seated before they serve our food because the first time I went with my family, the food was already on the table and the meat was already well done. She didn't disappoint us this time.

Shake Shake Salad (Seaweed and Chicken)

Happy with my meal! I can't decide on spoon and fork or orange chopsticks.

(Guess whose plate this is. Hint: not mine.)

All in all, it was a wonderful Sunday. Too bad my dad wasn't there.

hungry no more!!!

YAY!!!!! THE MUNCHER IS BACK!!!!

Food for the Gods

What do you do when you have bags of walnuts and dates inside your freezer?
You go ahead and bake some "food for the gods."
For the life of me, I don't know how this moist bar got its name but this is not to be confused with ambrosia.
Anyway, last night my mom and I made some food for the gods. We chopped up dates and walnuts (i still have to buy a transformer to use my dad's cuisinart) using trusty old knives and creamed fresh butter in a bowl of an electric mixer. Then we added sugar, eggs, flour and the rest of the ingredients. Popped the pans in the oven. Et voila! Food for the gods.
I posted a recipe for food for the gods. It's not my mom's recipe but it's good nonetheless. Don't forget to sprinkle the top of the batter with brown sugar before putting it into the oven for an added crunch.

This is how it looks like straight from the oven and onto the board.
Speckled with juicy dates and crunchy walnuts.

Food for the Gods

2 eggs
2 cups sugar
1 cup butter
1 cup chopped walnuts
1 cup chopped dates
1 tsp baking powder
1/4 tsp baking soda
1 cup flour

Preheat oven to 300F. Grease and flour a 13 x 9 x 2-inch rectangular pan. Set aside.
In a bowl, cream butter. Add sugar, eggs, nuts and dates. Fold in the dry ingredients. Spread on prepared pan andsprinkle top with brown sugar. Bake for 30 to 4o minutes or until done. Cut into bars.

Ming Tsai in Manila

Chef Ming Tsai will be at Rockwell on the 28th and 29th of April.

Various culinary schools will be having an inter-school culinary competition and they invited Chef Ming Tsai to be their special guest.

Get a chance to meet him and buy his new cookbook (have him sign it as well!!!)

Pinoy Style Pork Barbecue:My idea of heaven on a stick

Pinoys love their barbecue. If you walk the streets of the Philippines you are guaranteed to see vendors fanning coals (some use electric fans now), grilling skewered pieces of pork, basting them with that all too familiar pinoy style barbeque sauce, although now the choice of barbecue is no longer limited to pork.
I love pinoy pork barbeque. In my ** years on earth, I must have consumed more than a thousand sticks of pork barbecue by now and still counting (haha). Seriously.
Pinoy pork barbecue is similar to the philippine adobo in the sense that there is no exact recipe. It is always evolving. Some prefer their barbecue spicy. Some a bit sour. Some a bit salty. I, on the other hand, like my pork barbecue slightly sweet so one afternoon, I ventured into the kitchen and decided to create my own recipe.
I started with a kilo of pork with a good fat to meat ratio so that it won't dry out when grilled, then marinated it in a mixture of sugar, banana ketchup (i use Papa Banana Ketchup but you can use whatever banana ketchup you have on hand), garlic, soy sauce, pepper, sprite (tenderizes the meat, or so they say), calamansi (our native lime) and garlic. Normally, I marinate the pork for a day or two but on days when I just have to eat pork barbecue, I marinate the pork for three hours or so and then boil the remaining marinade and brush it on the sticks of barbecue while grilling.
I'm sharing my version of Pinoy Style Pork Barbecue. Please note that I don't really measure my ingredients when I am cooking (bad, I know) but you can always adjust the recipe to suit your taste. I sold these during our town fiesta last year and sold every single stick :)
If you're really, really hungry, this barbecue is best served with hot rice. But you can enjoy this with a bottle of cold beer.
Happy eating!!!!

MY PINOY STYLE PORK BARBECUE

1 kilo pork, cut in 1" pieces
1 to 2 cups sugar
1/2 cup soy sauce
1 head garlic chopped
1/2 bottle of banana ketchup, about 1/2 cup
2 tbsp calamansi juice
3/4 cup Sprite or 7-up
pepper

In a large bowl, combine sugar, soy sauce, garlic, banana ketchup, calamansi juice, pepper and sprite. Adjust seasoning to taste before adding the raw meat.
Marinate the pork at least 3 hours or overnight (or until you are ready to cook it). Thread the pork onto wooden skewers (make sure that you soak the wooden skewers in water before using to avoid burning them) and cook over grill. Use the remaining marinade to baste the barbecue for added flavor and to keep the meat from drying out Make sure though that you boil the remaining marinade before using it to baste the meat.

Muncher, where are you???

the la germania service center still has my oven.
they said it will only take two weeks to repair it.
they have it for more than a month now!!!
i miss cooking.
i miss baking.
i am going nuts!
because of this, I missed out on some important events

like challenges from the Daring Bakers
and the Barefoot Bloggers too.
and now the MUNCHER has gone MISSING!!!!!
*SOBS*