Comments on: Feed a Crowd: Red Cooked Pork Shoulder

By: Alex

Alex — Tue, 12 Aug 2008 15:30:06 +0000

I found your site on technorati and read a few of your other posts. Keep up the good work. I just added your RSS feed to my Google News Reader. Looking forward to reading more from you down the road!

last blog post: Russia and Georgia

By: Nico

Nico — Fri, 25 Jul 2008 19:18:30 +0000

I found your blog via Google while searching for chinese cooking repipe and your post regarding Crowd: Red Cooked Pork Shoulder | Apple Pie, Patis, and Pâté looks very interesting to me. I could not believe the amount of quality material on this site. The site is extremely eyecatching and pulls the reader straight it, the articles are great quality and are very professionally written. I have seen too many of these sites where it looks like they pay an 8 year old to do the writing - Not this one. Your site is easily the best that I have seen in a long while.

By: Maggie

Maggie — Mon, 14 Jul 2008 00:26:55 +0000

I love pork shoulder and this recipe looks really good! My father was looking for red rice yeast for another recipe so maybe we can split a package and I can try this recipe.

By: love, tastespotting

love, tastespotting — Wed, 02 Jul 2008 02:49:47 +0000

uh, LOVE this post and wish you could send some over to us for dinner!

last blog post: #17317 - Cinnamon, star anise, and red rice for red-cooked pork shoulder.

By: Gay

Gay — Thu, 26 Jun 2008 22:29:36 +0000

Hey June (he he), thanks for visiting my site. I’m in rice research but I haven’t seen red rice with that intensity. Looks like atsuete… See you around!

By: Jude

Jude — Sun, 22 Jun 2008 03:27:00 +0000

Ces, I’ll definitely check out lasang pinoy and plan on joining soon.

Js, never thought of adding a shade of red to adobo. I’ll try it with chicken some time.

By: [eatingclub vancouver] js

[eatingclub vancouver] js — Fri, 20 Jun 2008 15:05:55 +0000

Cool. I never knew that red rice is used for that red cooking. I’ve always wondered why our red-cooked dishes — or “Chinese adobo,” as my mother calls them — never looked reddish, only the same shade of brown as all our other adobo dishes.

By: ces

ces — Fri, 20 Jun 2008 14:24:42 +0000

hey jude! sorry i just had to say that:)
great great blog here! it’s so uplifting to see pinoy food blogs that are really at par with other foreign ones…just like you i am a pinoy at heart and palate:) residing in the east coast. i have that cookbook too, memories of philippine kitchen! autographed by mr. romy dorotan himself when we ate at cendrillon:)
and this pork shoulder looks so go-od!
btw, i have an on-going weekly meme dubbed lasangpinoy.sundays, i hope you can join also!