Means "meeting place" in Austrian. It's also an Austrian deli/restaurant along EDSA that I've been seeing since the 1980s as a kid. We used to live in Las Piñas but most of our relatives were in Quezon City so we we'd pass by the place on our way to reunions.
I've always wondered what was there. Good thing they have a very informative website here, which looks like it was designed in the 1990s. Not that I'm complaining since it has everything I needed to know.
Yeah, it's been a while since my last (non-)post. It's not as if anyone's reading this blog anyway. Oh well.
Here's my mom's meatloaf recipe, which she began making sometime in the late 1980s, then stopped, then made it again in the mid 1990s. When I was single it was sort of a staple since it's very easy to do and keeps/reheats well. My Dear loves it, and I guess it contributed to how history eventually turned out. Resulting in Lucas. Hehehe.
This recipe is supposed to be a family secret of sorts, but I'm posting it anyway. Given this blog's active readership, I figure it'll remain a secret for some time to come.
1/2 kilo ground pork or beef (or both) 1 can Campbell's Cream of Mushroom soup (Campbell's just tastes better) 2 eggs about 1 cup bread crumbs (optional) 1 garlic, minced freshly ground black pepper (to taste) soy sauce (to taste) whatever you feel like chucking in (more on this later)
1. Thoroughly mix everything together. By hand. In a big bowl.
2. Aside from the basic ingredients, feel free to chuck in any other spice or minced ingredient you want. For flavourings I've used curry mixes, Old Bay, Cajun spices, and Italian seasoning. Minced ingredients I've used include olives (green and black), onions, chorizos, salami, hotdog, spam, Mexican chiles, and even sweet ham. Just remember to do (1) so everything is a homogeneous slurry.
3. Cook. As a bachelor I actually microwaved this for 35 minutes in a glass dish covered with wax paper-- it came out with gloriously burnt edges. But if you're more comfortable with steaming or baking, go ahead.
started blogging in 2007, at first about social issues and his travels but later dabbling into his favourite subject: food. While his knowledge of gastronomy and the culinary arts is mostly theoretical, he has been known to dabble into the practical side during weekends, sometimes with edible results.