Comments on: My Life as a Garlic-Ginger Junkie: A Pungent Tale

By: Noel

Noel — Mon, 04 Aug 2025 21:17:11 +0000

Whoa!..I love ginger and garlic as well..You can make the hainanese rice that way…igisa minced garlic and ginger then add the cleaned rice, use chicken broth as the liquid..add a bit of salt and viola!! u have your rice for the hainanese chicken LOL!!

By: Larry

Larry — Wed, 30 Jul 2025 20:17:32 +0000

Chef
Garlic. Nature’s antibiotic. I like some spices. Not hot peppers or onions. Heaven forbid.

My background is bland American cuisine. In Chicago, we had ethnic neighborhoods. I didn’t know much growing up.

When I came to California and taught ESL, then I learned different languages and cuisines.

Korean super spicy foods are not my favorite. I do like spicy buckwheat noodles. Kimchi is so so.

Taking about hamburgers and roasts, does not sound like something from Filipino cuisine.

You are more American than me, I guess.

TGIF

By: Tom

Tom — Wed, 30 Jul 2025 20:15:33 +0000

Great issue Raoul. Wondered where you were going with vocal cords. But doing a singer confused them with chords. I always look forward to these each Friday.

By: Heather

Heather — Wed, 30 Jul 2025 20:14:53 +0000

Hey Raoul my mother-in-law live with me for almost 20 years in chopped up fresh garlic everyday he lived to be 94 and she could go up the stairs like a teenager you’re on the right track keep on going.