Have you tried Paksiw na Pata, Batangas Style? Not the kind that's kind of like humba. The recipes online seem to be missing banana blossoms, if you ever want to try it.

I like to make a patismansi dipping sauce plus the siling haba you cook with the paksiw. It might already be sour but I think the calamansi in the sauce adds a different fresh tang to the experience.

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True. Personally, I usually use both the kaldo or boiling broth *and* a broth cube, and both peanut butter (Right now I have some Lily's) *and* a kare-kare mix because that has the toasted ground rice and the annato color but the peanut flavor isn't quite enough. I think the annato is pretty important for the color of the kare-kare though, if I didn't have mix I'd probably use annato powder as well for that.

I hope it's not just the sauce in OP's "Crispy kare-kare" (Sidenote: Isn't it funny that it became kind of trendy to make a "Crispy" version of something and it just means it's Lechon Kawali in the respective sauce.) but also the vegetables.

Orecchiette is my favorite shape!

Da,n, that looks amazing!

My biggest challenge was definitely the frying process. Make sure the oil is hot enough when frying! Also, the potatoes will be pretty stuck to the pan if you try to flip them too soon. Be patient, when when fully cooked, they will come off the pan east to flip :)

A quick Google search of "Orecchiette" will answer all your questions.

I can hear the slurping from here.

Chili with beans

Idk man that’s literally the dictionary definition I pasted onto here. All the recipes I saw were literally named “potato terrine (pavé)”, so I assume they’re used interchangeably

Reminds me of the time I ate here. Oysters as fresh as can be in rural Marin County.

did you refill the shell with vodka and a splash of tabasco, maybe a squeeze of lemon? if not...ya fucked up

I do this dish a fair amount. So good.

Yes! But all the recipes I saw had it named literally as “potato terrine (pavé)” so I assumed terrine was a more common name. It seems they can be used interchangeably :)

If they say “spaghetti and meatballs”, you tell them “orecchiette with broccoli rabe”.

Filipino spaghetti is perfect when cold, straight from the fridge. It's the only dish I enjoy that way. Haha

The sugar was slightly burnt when I coated them, so it had a small hint of Brûléed taste, probably should have just called it Brûléed Croissants

That's a rather incomplete definition of terrine. What you have made is potato pavé

Awesome! Thank you so much

When I worked at a restaurant (southern US) we weren’t allowed to sell burgers or hamburger steaks cooked less than Medium. So no medium rare even, but we would do blue rare steaks (sirloin, ribeye) at request.

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DAMN, That looks NASTY...but in Such a GOOD Way!!!

Please try not to spill the chili

If that centre has been 65C or over for more than 2 minutes, it's considered safe in the UK. It is very unusual for beef mince to stay this colour in that scenario.

Burger meat cannot be "medium rare" because of the contact areas for bacteria, which in mince are ground through the entire patty. Steak can be, because there is no surface area within; only where the heat touches the exterior of the meat. (Which is very quickly made safe by a hot pan/grill).

If I was served a burger this colour in the center I would not eat it.

My head chef went to an upmarket restaurant and had a burger that came like this. Spent a week off work, uncertain which end to hang over the toilet bowl.

Source: spent 10 years in the restaurant/hotel trade, most as a sous chef and undertook a number of different food hygiene and safety courses.

That's one serious chili power to other spice ratio