Of reunions and homecomings

By Chef Ed Dychauco, RN

Thursday, February 24, 2011

I HAVE noticed and realized for the past several years that there is an increase in the number of gatherings and coming together with old friends and classmates, both here and abroad.

Although I know for a fact that this has been going on for so long but it is just recently that everybody's making a big deal out of these activities and I really find it very interesting and fun, connecting and being with old (no pun intended) acquaintances in special events and activities.

After graduating my basic education at the Fatima College of Camiguin, high school from Philippine Chin Hwa School (Academy) and college from Liceo de Cagayan and Xavier University, I find myself longing and looking for former classmates to "bond" with again from time to time. And I am quite sure most of us do.

Thanks to cell phones, email adds, Friendster, Multiply, tweeter, Facebook and all these great social networking on the web, we get to connect with most of them. Although we don't really get to see them personally, we can chat through YM, Skype and others using webcams and see for ourselves how our friends look like now.

Since Mambajao, Camiguin is a small town, practically everybody knows everyone. So, it was quite easy to reconnect with my elementary classmates unless they have migrated somewhere else without leaving a trace. A lot of my classmates and friends have left this lovely laid-back town and transferred somewhere else, like the United States, Australia, Canada, New Zealand and many parts of Europe, seeking greener pastures. Most of them had married people from those places and settled down there with their families.

High school was different. I was enrolled in a school where we had a mixture of students from all over the Philippines and a handful of people from Hong Kong. And there were few pictures to look at. And I cannot even say I was close to all my classmates then. Good thing I have a crude "autograph" where most of my classmates were able to sign it, except for a few. Addresses are no longer accurate because of some changes while phone numbers are now totally different.

College was not as bad because again, Cagayan de Oro City used to be a "small" city and everybody seems to know everyone, except for those who are not from here. But chances are, a friend would know someone you know. So there is this connection in some way, although it might take some time.

With all these social networking, it is easier to re-establish communications with friends unless again, their names had been changed due to marriages. It is therefore, easy to find a guy's name than a lady's name unless they had their maiden names listed, too.

Speaking through experience, I am overwhelmed with the fact that I get to find friends through this and at the same time, they also got to find me. Isn't that amazing?

However, coming together as one, as in, reunions or homecomings, has to be planned ahead (usually, a year or more!) because of tight schedules and work. Not to forget also the financial capabilities of those concerned. Yes, we do get to meet our friends from time to time, but it is always just a handful. Even our families, we don't even get to see them every day because most of us have families of their own.

But thanks to Christmas, New Years, weddings and birthdays, we would always have to chance to spend time together on these special occasions, aside from other holidays and special occasions that comes once a year or once a lifetime.

Recently I got connected to a few former high school classmates through the net. And I should say it was really unbelievable. After more than 35 years without communications! I just hope that one day, we will get to see each other and have fun reminiscing the past. That's what we all got right now, don't we?

Then just recently, I also had the opportunity of meeting my high school "barkada" when he came over. The chance of seeing him was almost impossible, if not for his son who works in a restaurant in Manila. I was having dinner with another friend when this "waiter" spoke in the Visayan dialect. Curious enough, I asked several questions and found out he was the son of my classmate. The rest, as they say, is history.

Elementary, high school, Nursing and Biology classmates, (even my former medical school classmates) and former students of mine (a lot of them very successful in their fields now, in almost all parts of the world) had reconnected and we are still trying to reconnect with those who are not yet in our circle of friends. It is also very interesting to note that I was also able to get in touch with former teachers and instructors, even former owners/administrators of the schools I went to.

Calling those who are not and have not connected, please do so. Wouldn't it be nice to see each other again after all these years?

Try to attend class reunions and school homecomings. It will be worth all your time. It is a small world, after all! (Website: www.potsnpans1976.weebly.com; email: potsnpans1976@yahoo.com)

Published in the Sun.Star Cagayan de Oro newspaper on February 25, 2011.

Amazing two days adventure

By Chef Ed Dychauco

TWO weeks ago, I have several friends who came over to visit. Actually, their dad, the late Daniel Sacupayo, was a former high school classmate of my mom at Camiguin Institute (now Fatima College of Camiguin). And they are Pamela, Tony and Megan Mendoza from Chicago, Leah and Tony Abarrientos of California, Glothelda "Gigi" Rivera from Tarlac and Patricia Danna Lariba (daughter of Iralyn) from Quezon City.

The first time I get to meet Tony, Pamela and Megan was almost 20 years ago in Chicago. I was there to attend a two to three-day Nursing Seminar and stayed with them. Megan was like only four or five years old then. But instead of getting around Chicago, it was hit with a huge snow storm and I ended up spending the rest of the week at their home. The snow was like four to five inches high. And there was no place to go. Well, except for one place that I had the chance to "peep" because it was the weekend and the store was closed. It was a heaven for cake enthusiasts and decorator, the Wilton Cake Decorating Company.

I drooled over their cake accessories. But that was it. Fast forward to this day. Thanks to the modern technology and FB, I got to get in touch with them, especially Megan, who became my constant "chat mate." To make the story short, I ordered some Wilton products which they brought with them when they came over. And to my surprise, they gave those great items to me instead! I was ecstatic over those items, but of course, seeing them after 20 years or so was more than enough.

There are four sisters in the family, two nurses, a lawyer and a doctor. Both nurses, Pamela (or Gingging) and Leah lives in the US with their families. Gigi is a very successful Ob-Gyn in Tarlac while Iralyn is a lawyer who now resides in Quezon City.

I was late in picking them up in the airport because of the ongoing construction and rerouting of the major roads. But it gave the chance to take more photos. Showing to our Cagayan de Oro's famous hospitality and tourist spots, I also had the chance of my life enjoying these spectacular places, too.

First stop was Dahilayan Adventure Park. It was awesome and amazing. The weather was really good, cool and breezy. Feels like spring time in New York! My friends enjoyed the ride compared to the one they had in Subic. I guess it is also because of the scenery, the lush pine trees and the view in particular. On our way, we also took pictures of the pineapple plantation in Camp Phillips and had our late lunch/early dinner there, savoring their famous steak and of course, pure pineapple juice!

The following day was spent in the rapids. The white-water rafting was fantastic! According to them, this was their highlight during their trip here. The water was crystal clear and we can see the rocks and stones. The sun was hiding beneath those clouds so we didn't get sunburned. It was one thing they said they would do again if they get to come back. But this time, they'd go for the more advanced rafting. Not that the beginners was not exciting, but it would be more thrilling. Besides, it's pretty safe. The sceneries were incredibly different and amazing. We got to see some wild animals along the way, too, which was a big plus factor!

The guides were very good and we had fun with the "picture-picture" by their kayaking photographer. What we missed was asking them for a video instead. That would have captured the moment, the fun, the shrieks, the shouting and the splashes of water! Thanks to the Domingos and their guides of 1st River Rafting Adventure. Personally, I have to really say "Thank you" to them myself because I get to try this, for the very first time and it was free!

It took about four hours but it was worth it. The end point was at a restaurant owned by a friend. But instead of having lunch there, we have to leave because a lunch date was waiting in Bulua. A former classmate of Leah and Gingging invited us for lunch. A feast of sea foods was what we had. And of course, the bonding time. Later in the afternoon was spent shopping.

Finally we had a late dinner at Sentro 1850 Restaurant. They enjoyed the food as well. It was a sharing of the different menus they have.

After two exciting and fun-filled days, it was time for them to leave. They were supposed to go to Cantilan, Surigao but I understand they were not able to push through because of the typhoon. In fact, the airport in Butuan City was flooded so they have to go to Davao City to take the flight for Manila.

As of this writing, they are now back in their home places and what we have now are just memories. Good memories which will linger forever. (Website: www.potsnpans1976.weebly.com; email: potsnpans1976@yahoo.com)

Published in the Sun.Star Cagayan de Oro newspaper on February 17, 2011.

Love is in the air

By Chef Ed Dychauco, RN

Thursday, February 10, 2011

CUPIDS and heart-shaped cut-outs, bows and arrows, stuffed toys, red-colored dresses, shirts and what-nots, red roses and other red flowers. What do all these tell us? It means it is Valentine's Day once again.

That's what I love when the year is ending and when the year is starting. It is an unending celebration of love, sweetness, togetherness and of course, gift-giving!

Last year we had the chance of celebrating Chinese New Year and Valentine's Day in one day, which comes like one in many, many, many years. It was such an enormous merriment having to give someone we love with a present, coupled with much love and care.

This year, just like any other years before, malls, stores, shops, restaurants and other establishments have started decorating and beautifying their areas with "something red, something heart and cupidy, which ushers the start of the heart month. Sometimes I wish all our love can be found all year round, all 365 days and there will be peace. World Peace!

In the tradition that Pots & Pans has started 35 years ago, we are again offering a wide array of sinful, rich, elegant desserts, cakes and pastries for your love ones, which is very affordable to all walks of life.

Our best-selling heart-shaped cookies now come in three sizes and are decorated with red-colored candy icing. Wrapped in a plastic bag or boxed and ribboned, these buttery melt-in-your-mouth cookies are sure to bring sparkle in the receiver's eyes! Price ranges from P15 and up.

We have also included Heart-shaped cookies on a stick for that special touch. Given a day's notice, we can personalize your message to be written in the cookie(s). Some famous lines include: Happy Valentine, Be Mine, I Love You, Truly, Always, Love Me, Take Care, I do, Happy Hearts Day.

What is Valentine's Day without chocolates? This year we have also expanded our repertoire on our chocolate lines. We continue to make and sell our much-loved chocolate candy lollipops that ranges from P10 and up. We only use high grade quality imported dark luscious chocolate that is very smooth and velvety in texture and feel. With advance notice, we can also incorporate rice crispies into the chocolate for that extra crunch and bite. We have also chocolate candies in paper cups that comes in 8's, 10's or 12's packed in a see-through plastic container and ribboned that can cost about P35 and up.

Chocolate Cakes! Either filled with coffee filling, cream filling or chocolate filling and iced with chocolate fudge icing or boiled icing, we can also do personalization on what you want to be written on the cake(s). Size of the cakes can start at 4" to 7" or 8" to as big as 15"-16" which can feed a whole family!

Cupcakes can come in different flavors. But for this special time of the year, we would greatly advice our valued customers to go for either the chocolate chiffon or chocolate cupcakes. Filled with chocolate or mocha cream, these cupcakes will surely be remembered for a long, long time! These delicious cupcakes can also be iced with boiled icing, butter cream or chocolate fudge frosting and decorated with a single sugar rose flower (for that special touch!), or any other flower, sprinkles or anything edible or not. It can also be individually boxed and ribboned for that elegant touch. Price range? P20 and up.

We came out with something that many of our valued customers liked years ago. It's the sweet, crunchy buttered Popcorn. And for this occasion, we made it into heart shapes and colored it red, of course. But the difference is that, we put it on a stick, too. So that it would look like you are giving a bouquet of something edible yet sweet and colorful.

We also turned our delicious doughnut into what else? Heart-shaped doughnuts. Glazed with dark chocolate and topped with assorted valentine-themed sprinkles. A must-buy indeed!

For those who want something savory, we have also corned beef pie and chicken pie. All of these in "heart" shape in time for the season.

Well, the list can go on and on. But I guess these are the most sellable items on hand for now. Try to check out our new location. We have more products to offer. Visit us at Pots & Pans, 12th-16th streets, Nazareth, Cagayan de Oro City (near Nazareth Tennis Court).

By the way, I would like to thank the hosts, staff and crew of "Pamahaw Espesyal" for inviting me and featuring our Valentine Sweets on February 9, 2011.

Have a great and memorable Valentine's Day with your love one this year! (Website: www.potsnpans1976.weebly.com, email: potsnpans1976@yahoo.com)

Published in the Sun.Star Cagayan de Oro newspaper on February 11, 2011.

Kung Hei Fat Choy

Kung Hei Fat Choi ! (Year of the Metal Rabbit)

Chef Ed Dychauco, RN

Being a Chinoy, I am always proud of my Chinese heritage. But having been born here and grew up in a Filipino community, I had the best of both worlds.

I get to celebrate both cultures and having spent years in a Chinese school, we get to observe many holidays and special occasions or both cultures.

Say, we get observe 2 new year celebrations. Today (February 3) being the first day of the year of the rabbit, we look forward again to a better life. Like what we always hope for year after year.

Looking back, we have incorporated a lot of both cultures into our lives. We go to school learning Filipino, English, Mandarin & Fookien dialect. Plus of course, Spanish in high school and college. I guess I shouldn’t complain because we can subtly call ourselves “linguists” in some way. The “workload” then being a student was quite a lot but not as much I can see in my kids today!

I only finished grade 6 in my Chinese school. I can still read basic Chinese characters in Mandarin and I can say I can still speak fluently the Fookien dialect (which is most of the Chinoys in the Philippines uses) and it does help in the business sector.

Preparing round fruits to be placed on the table on new year’s eve has been a practice in my family for so long. And I bet almost every family does the same thing. Pineapple is one fruit that should be present because when translated, pineapple in Chinese means “luck, come”. And of course, anything round (oranges), red (apples) or gold is said to bring good luck & prosperity.

Another food item that should always be around is “Tikoy”, now a favorite item for Filipinos as well. Tikoy is usually round and can come in different flavors (ube, mango, pandan, corn, etc.). It is made with rice flour, sugar, water & flavorings and steamed. When cooked, it is sticky and sweet and is used to represent a family that should remain close to each other, and sweetness among each other.

The new year is greeted with a Big Bang! Meaning, fireworks (to drive evil spirits away) and the very famous Chinese Dragon Dance. Normally, the dragon dancers will “eat” the red envelope (Ang Pao) containing money, using the dragon’s mouth. And they are supposed to do exhibitions with their martial arts skills combined with other steps in getting the red envelope. I have seen these dragon dancers one on top of the other going as high as 3-4 stories high (Chinatown in Manila has high buildings) just to get the money. It really needs a lot of dexterity & skills in performing such arts. And with the accompanying live music, how authentic can one get? I know I always have fun watching them while I was a kid and even until now. I miss the “long” dragon dance since what we usually have here in the city are the “shorter” dragon and they can’t be spinning and doing more acrobatic acts.

Wearing something red with round designs (representing money) is another favorite thing to do. Having money on their pockets would even be better.

But then again, I always believe that happiness, luck & prosperity entail hard work, honesty, integrity, unselfishness & lots of love. And of course, prayer.

Kung Hei Fat Choi! Welcome, the Year of the Metal Rabbit!

Website: www.potsnpans1976.weebly.com email: potsnpans1976@yahoo.com

Published at Sunstar cdo February 3, 2011

My kind of pizza

By Chef Ed Dychauco, RN

Wednesday, January 26, 2011

FOR the past months and even years, I have noticed the increase in the number of pizza shops around the city and even nearby areas. And I should say it is a welcome respite to have such new establishments.

I am a big fan of pizzas and it doesn’t matter whether it is thick crust, thin crust or in between. I just love anything tomatoes, be it fresh, canned, pureed or cooked. I guess a lot of people do like tomato sauce and catsup, too! Be it spaghetti or lasagna, it would surely make our meal more exciting.

Tomato was said to come from Mexico and it wasn’t until the 16th century that it arrived in Europe and became popular with pastas.

Naples, Italy is known for its tomato-based pizzas since the 18th century, but not in the form that we knew today. Through the years, it finally reached the United States because of the Italian Immigrants. And as the saying goes, the rest is history.

As far as I can remember, pizza was quite unheard of before when I was a kid. It was only in the late ‘70s (hope I got it right) that it started to get into our community. It plateaued for a while and finally in the ‘90s, it exploded with a bang!

Being a nurse in New York back in the ‘80s, I would always have pizza as my “brunch” at least once a month. This I owe to Ms. Mae Gallardo-Ynocellas and her parents whom I fondly called Papa and Mama. They would pick me up in the Nurses Residence along Pelham Parkway in the Bronx (within Bronx Municipal Hospital Center) in the morning for our Sunday Mass. After which we would have our Super Supreme Thick Crust Pizza with everything on it, doubled up in one of the major pizzeria in our vicinity! We would definitely top it with more Parmesan Cheese. Imagine the calories! Well, that was back then when we never cared about heart diseases!

I lived in an Italian community and that makes our pizza more authentic! They would bake their pizza in a brick oven. There are times when I would crave for the regular cheese-topped pizza and then there were times when I’d go for a rich calzone (kind of like a wrapped pizza formed into a pocket. A bigger version of our empanada. Baked, not fried and filled with what is topped in a pizza.) And just for $1, that big slice of pizza was already my meal for the day!

While I was stationed in Phoenix, Arizona, I would go to one particular pizzeria which is famous for its pizza using a particular “wood” (which I can’t remember anymore) that gives the finished product a better aroma and flavor. The shop is always jam-packed and sometimes it’ll take an hour just to wait for a vacant table. But it was worth the wait.

Italian Pizza is normally tossed and thrown into the air as they stretch the dough. It is really a sight to behold. It is just amazing to see how they would make a 5” flattened dough stretched to an 18” or even bigger size by tossing and turning them up in the air without tearing. There is even a dough-stretching competition in the United States where the winner gets to win huge prizes!

Now, many big and small shops here in the city sell pizza. National food chains eat up a large chunk of the market. But slowly, smaller and bolder entrepreneurs are giving them a run for their money.

One can find pizza shops (I don’t call them pizzeria anyway) almost anywhere. Some sell their products by slice or whole. It doesn’t quite taste like the real pizza but what the heck. Price is cheaper, too, compared to those found in the malls or shops.

Pizza can be topped with anything -- from olive oil to tomato sauces, vegetables to meat to even fruits -- making it more of a dessert than a savory meal. A complete meal by itself.

Here is a simple recipe for a pizza dough crust which anyone can try at home. Top it with anything you like. One important note: don’t scrimp on the toppings, especially the sauce (one can even use spaghetti sauce instead of the regular tomato sauce), and the cheese! If one can have mozzarella cheese, the better! But melting cheese will also do the trick.

Happy baking and eating!

Pizza Dough

250 gms flour
Pinch of salt
7 gms yeast
1 Tbsp Olive oil
water

Mix flour, salt and yeast. Add the oil and enough water to make a soft dough. Knead on a floured surface until soft but not sticky. Flatten and top with favorite toppings. Baking time depends on the thickness of the dough.

(Website: www.potsnpans1976.weebly.com; email: potsnpans1976@yahoo.com)

Published in the Sun.Star Cagayan de Oro newspaper on January 27, 2011.

Exciting things to do and eat on a rainy day

By Chef Ed Dychauco, RN

Wednesday, January 19, 2011

I LIKE rain. I love it when it rains. The weather is cool and wet. Life seems to be in a standstill. The environment is quiet and people appear to be in a calm mood. Nobody is in a hurry.

Especially if one is at home and has nothing to do except to just bundle up and take time slowly. This, I think, is the best time to indulge in our comfort zone, cleaning up, reading a book, enjoying the company of our loved ones -- be it watching a movie, having some coffee or tea with some sandwiches or cooking our favorite meals that everyone would enjoy.

For a typical home, there are always things to do. To clean up or to rearrange. It's a never ending thing. Especially if you have kids around. But look at it this way, you're getting your exercise in some way. Not bad, huh?

You can also ask your children to help you in some household chores, a better way of training them for the future. Simple tasks like sweeping the floor, folding linens or chopping vegetables. A hands-on experience, indeed. What about listening to your favorite music while doing all these? Wouldn't that be wonderful?

What about taking out "history"? I am sure we all have old photographs in our cabinets. Take them out. Show them to your family. It would be a nice way of tracing roots and getting to know your ancestors. Besides, having a laugh or two would surely perk up your time with everyone!

For little kids, why not teach them how to read or write? Or draw? Or do some art works? It is always exciting to come up with unique, one-of-a-kind artistic work that parents and kids do together. Play a game (but not the one in the computer) and have fun!

Growing up, we have our favorite dishes that bring back so many childhood memories. It could be a very simple dish or an elaborate cuisine prepared at home or store-bought. Whatever it is, it would always linger in our minds and in so many ways, we also get to teach the next generation. Then, what is good for the rainy days?

For starters, soups! That chunky and hearty chicken-macaroni soup would do wonder for us. What about that hot Sotanghon soup? Lomi? Misua? The list can go on. And for sure, arroz caldo, lugaw and mami would be some of our favorites that can warm us during those chilly days and nights.

Have you noticed that even on a hot weather we still take in hot meals? So, what's wrong with ice cream, halo halo, or even maiz con hielo, on these typical days? I would love to dig on my favorite ice cream topped with chocolates and nuts!

The other day I was craving for binignit and I was so happy that I took the time to prepare it. Hot or cold, I love it either way! But I like my binignit very thick and with lots of banana, langka and sago. What about you?

Hot or cold sandwiches go well with soups. Particularly roast beef or pork sandwiches. Try it with minestrone, or even just plain lugaw. I can imagine myself doing it right now in the comfort of my dining table. Having friends around would always do the trick, too!

Just a few ideas here. But enjoying the company of your loved ones, be it family members or friends, on those rainy days or nights would surely be a good bonding time -- one that would be cherished forever. And how often do we do these, by the way? We are always on the run. But again, why not stop and smell the roses?

Enjoy life! (Website: www.potsnpans1976.weebly.com; email: potsnpans1976@yahoo.com)

Published in the Sun.Star Cagayan de Oro newspaper on January 20, 2011.

The crispy, crunchy, all-time favorite fried chicken

By Chef Ed Dychauco, RN

Wednesday, January 12, 2011

I AM pretty sure everyone grew up with at least one favorite dish that would be remembered for the rest of their lives. And I am not just talking about any ordinary dish, but one that will evoke childhood memories, be it alone or with family and friends dining together.

Growing up in the city of Manila gave me the lasting memories of having dined at the "old, but still existing" famous restaurants (like Savory Restaurant) that serve, what else? My favorite, as well as your favorite, fried chicken!

But even before those restaurants came to our lives, we have been partaking of this easy to prepare, easy to marinate, easy to cook, easy to fry recipe which would always lighten and bring a smile on everyone's faces.

My mom used to prepare this well-loved specialty during special occasions or on Sundays when we are all gathered together in the dining table. As far as I can remember, it was nothing fancy. She would just use soy sauce, vinegar, garlic, sugar and calamansi in the marinade.

Leaving it overnight in the refrigerator, the aroma of the dish during frying the following day would make us all sit at the dining table, waiting to be served. Coating it to make it extra crispy was a taboo then. And as we grew up, it was always and will be tomato catsup as accompaniment to this brownish, crispy but juicy chicken served with plain steamed rice. No coleslaw, no French fries. Just fried chicken!

Somewhere along the way, there were major transformations in this delicious dish. I don't know who, what or where, it originated but I know it made the chicken taste a lot better. Super rich, smooth and "dip me more" gravy also made waves that made the dish more mouth-watering and excitingly good.

Then came these "spicy," super "crunchy" and all those major adjectives naming and turning this ordinary Fried chicken into a "gourmet" dish! Done and prepared in numerous and countless ways, and in different parts of the world, fried chicken would still be one of the best dishes and ultra best selling cooked item anywhere in the universe! And, this is one that would never fail to take part in the menu of any ordinary restaurant or to any high-end one.

So, what makes your fried chicken different from mine, if I may ask? Okay, let's try to dissect the marinade first. Of course, this would give that chicken meat the taste from the inside. Anything from soy sauce and vinegar would already give color and taste, but adding a little sugar, garlic, onions, black pepper and other spices like rosemary, cayenne pepper, tarragon and other spices also gives that distinct taste. Some would use honey, instead of sugar. Lemon instead of calamansi. Salt and pepper would do, minus the others.

What about those commercially prepared marinade and sauces? There are many variants in the market today. These would actually lessen all the preparation and yet, the flavor of it would still be very special.

What about the Coating? Breading? Using plain bread crumbs will do. But others would opt for all purpose flour, cornstarch, commercially prepared "bread" crumbs, or a mixture of these. Adding a little salt and pepper would also highlight the "crispy" outer covering. There are also several mixes available that would lessen your workload, of course! And for these coating to adhere to the chicken, I would normally dip the pieces in milk, beaten eggs or a mixture of milk and eggs. Plain water will also do the job but make sure you don't dip the chicken pieces too long!

Gravy! Oozing with that rich, buttery, salty and sometime, spicy thick sauce that goes very well with that chicken, crispy or not. Who can resist that? In fact it goes even very well alone with rice. Just top it over rice and voila! A meal by itself minus the meat parts! Now, again, we have ready made sauces/gravies that are equally good as well. But if making them from scratch is what you want, then why not?

I know I enjoyed chicken tremendously when I was in the United States. They really have large portions and having just one piece is already enough. But because they don't serve rice, we have to contend ourselves with English muffins or corn muffins to go with our meal. And this is one of the fastest and easiest meal we could have if we are really in a "feasting" mood. I remember my friends there, Lani and Diody, who used to "clean-up" my chicken bones until none was left on it! Those were the days ...

Nowadays, fried chicken can be found anywhere -- be it in an exclusive gourmet dining restaurant or to those sidewalk vendors. And prices can range from a few pesos to hundreds, depending on the way it is done and the venue where the chicken is enjoyed. And I bet, this trend is not going to change for a long, long time!

(Website: www.potsnpans1976.weebly.com; email: potsnpans197@yahoo.com)

Published in the Sun.Star Cagayan de Oro newspaper on January 13, 2011.