Hey guys, just thought I'd let you in on a secret. Last year I met a Philippino girl and we've hit it off pretty good. She loves to cook and is excellent at it. She cooked up stir fry bighorn sheep yesterday that made my belly do flips for more (it was an old sheep too). Took her out carp shooting with my bow this last summer, and she couldn't wait till i got one. She grabbed the sucker, scaled it, and gutted it Pilippino style (through the head, of all things). It had some row (spelling?) in it, and she cooked up some kind of carp mignon or something and it was so good that all of her coworkers ate it before i had a chance at it (her coworkers are American women, by the way). She smoked some others and it was terrific. A lot of her friends are this way also. Anybody want a date? One suggestion though--Don't take them to the local junkyard shooting rats.

I'd love one, but I don't think my wife would share in my enthusiasm......

Hw about some recipes im always intrested in hearing about Asian Food

Have her cook chicken adobe, mmmmmmmm that's good stuff.

That and get as many recipes as you can to share.

will do y'all, she's been dying to get on a forum like this--P.S. she cooks adobo all the time--MMMMMMMMMMM!!

Hwo to cook the carp by Vickie Zamudio (soon to be V. hugel)(edited by her loving fiancee that buys big diamond rings):
1) Catch or shoot carp
2) Scale fish
3) Split fish from tail along backbone (through ribs) to head and through that also (believe it or not). Take out guts
4) Dice 1/2 onion, fresh garlic to your taste, dice 3 tomatos, mix all together with garlic salt and pepper (if fish eggs present mix with ingredients-believe it or not)
5) Open fish and cram the funky sucker with ingredients, fold fish back together, wrap with Bachsoy (spelling?).
6) Put in pot, with 1 can coconut milk, and cover
7) Cook for 20 minutes @ medium temp.
8) Eat with white rice.
9) Have someone on hand to dial 911 if necessary.

During my USN days (20years)it didn't take me very long to see that the Philippino cooks weren't eating the same food that was on the serving line. It didn't take me much longer than that to seagull my way into the good graces of the galley chief so that I too could dine on the regonial dishes that they were always fixing for themselves. I am lucky to live in an area of NC that has a very diverse population which means a good number of asian grocery stores so I am able to obtain many of those things that you really need to do Philippino dishes. YUM love it.

[ 02-26-2003, 05:56: Message edited by: Still Crawfish ]