How To Make Filipino Mushroom Adobo with Dale Talde
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Date: 2020-05-17
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Comments and reviews: 10
Noddy
he is not a very bright individual, i wonder if he watches or listens to himself speak. a lot of jargon and trained in french cuisine but he has a very poor understanding of raw ingredients and what they add to the overall flavor of the dish. 1) the lemongrass is unnecessary and overpowers the dish, and it's not even a major component of filipino flavor even with our regional varieties of cooking, 2) he should have used fermented black beans which is readily available even in the us, that is the most important flavor needed in this dish, and 3) jackfruit is not unique in being used both as fruit and as a vegetable in Filipino cuisine. but every decent filipino homecook knows that the kind of jackfuit you use for a savoury dish is way different from the jackfuit you eat as a fruit snack, the same goes for bananas (banana cue vs pochero pork stew) and papayas (papaya the refreshing summer treat vs atchara pickles. the only fruit i can think of that is used interchangeably in sweet and savory dishes is the pineapple (pineapple chicken. fruit used as a vegetable tend to be less sweet, and the unripe variety. so using canned jackfuit is just laziness, the 'mouthfeel' he mentions when cooked down in a stew is actually mucky and slimy. and bs for substituting mushrooms for pork and then saying it makes the dish less heavy, meat isn't the only thing that weighs down a dish. i would argue the flavors he added (including the mushroom stock and frying the mushrooms) actually made this dish 'heavier' than a plain old pork adobo. --smart people, no matter their job or profession, are good at studying and researching. any product they put out is borne from hours of information gathering. going in front of the camera with very poor preparation makes him a bad cook.
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he is not a very bright individual, i wonder if he watches or listens to himself speak. a lot of jargon and trained in french cuisine but he has a very poor understanding of raw ingredients and what they add to the overall flavor of the dish. 1) the lemongrass is unnecessary and overpowers the dish, and it's not even a major component of filipino flavor even with our regional varieties of cooking, 2) he should have used fermented black beans which is readily available even in the us, that is the most important flavor needed in this dish, and 3) jackfruit is not unique in being used both as fruit and as a vegetable in Filipino cuisine. but every decent filipino homecook knows that the kind of jackfuit you use for a savoury dish is way different from the jackfuit you eat as a fruit snack, the same goes for bananas (banana cue vs pochero pork stew) and papayas (papaya the refreshing summer treat vs atchara pickles. the only fruit i can think of that is used interchangeably in sweet and savory dishes is the pineapple (pineapple chicken. fruit used as a vegetable tend to be less sweet, and the unripe variety. so using canned jackfuit is just laziness, the 'mouthfeel' he mentions when cooked down in a stew is actually mucky and slimy. and bs for substituting mushrooms for pork and then saying it makes the dish less heavy, meat isn't the only thing that weighs down a dish. i would argue the flavors he added (including the mushroom stock and frying the mushrooms) actually made this dish 'heavier' than a plain old pork adobo. --smart people, no matter their job or profession, are good at studying and researching. any product they put out is borne from hours of information gathering. going in front of the camera with very poor preparation makes him a bad cook.
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filipino
I love that he was upfront that though he is of Filipino lineage, he is not really Filipino as he grew up in the States. HOWEVER, for those of you who are wondering, here are some of my observations: -1. In the KBL dishes that I have tried, AFAIK, it should be UNRIPE jackfruit. RIPE - for desserts, UNRIPE - used as a vegetable. So this is an interesting twist-2. Also, AFAIK, we seldom (actually in my family, like never) use coconut oil for cooking. Its use is more along the lines of hair treatment, massage oil, and other external uses. And since it-s hot here, it is literally oil in liquid state-3. His thing about rice being separate instead of making it the base of the dish to be poured over - 100% accurate. I guess for us, it-s more on avoiding food spoilage so that if there is still left, we can eat them again at a later time-I love his take on Filipino cuisine. Very interesting.
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I love that he was upfront that though he is of Filipino lineage, he is not really Filipino as he grew up in the States. HOWEVER, for those of you who are wondering, here are some of my observations: -1. In the KBL dishes that I have tried, AFAIK, it should be UNRIPE jackfruit. RIPE - for desserts, UNRIPE - used as a vegetable. So this is an interesting twist-2. Also, AFAIK, we seldom (actually in my family, like never) use coconut oil for cooking. Its use is more along the lines of hair treatment, massage oil, and other external uses. And since it-s hot here, it is literally oil in liquid state-3. His thing about rice being separate instead of making it the base of the dish to be poured over - 100% accurate. I guess for us, it-s more on avoiding food spoilage so that if there is still left, we can eat them again at a later time-I love his take on Filipino cuisine. Very interesting.
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The
No shit but I'm an Ilonggo, ripe jackfruit doesn't complement with the beans at all. Overall, nice execution of a badasss recipe but thank you, it is all yours. The moment he tasted it, is very awkward. Yaiks. Don't get me wrong, I salute chefs who modify filipino dish but not this one. Sorry migo, ging himo mo tana side dish ang mushroom nga perti ka aslum sa imo sabaw? Sa tan-aw ko pa lang hnd gid sila match. Kung mabasa mo man ning comment ko, hambali ko be sang tood2x. Namit man?
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No shit but I'm an Ilonggo, ripe jackfruit doesn't complement with the beans at all. Overall, nice execution of a badasss recipe but thank you, it is all yours. The moment he tasted it, is very awkward. Yaiks. Don't get me wrong, I salute chefs who modify filipino dish but not this one. Sorry migo, ging himo mo tana side dish ang mushroom nga perti ka aslum sa imo sabaw? Sa tan-aw ko pa lang hnd gid sila match. Kung mabasa mo man ning comment ko, hambali ko be sang tood2x. Namit man?
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redfullmoon
KBL (kadyos baboy langka) is not a variation on adobo. KBL is its own dish. To adobo something means to stew something in vinegar. KBL does NOT do that. Ilonggo KBL is closer to Brazilian feijoada. Sorry, just inaccuracies everywhere, you can do a riff on adobo but KBL is definitely NOT a type of adobo. That's like saying bulalo is a type of sinigang. Or mac and cheese is a type of lasagna. What?
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KBL (kadyos baboy langka) is not a variation on adobo. KBL is its own dish. To adobo something means to stew something in vinegar. KBL does NOT do that. Ilonggo KBL is closer to Brazilian feijoada. Sorry, just inaccuracies everywhere, you can do a riff on adobo but KBL is definitely NOT a type of adobo. That's like saying bulalo is a type of sinigang. Or mac and cheese is a type of lasagna. What?
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Ronnel
I'm a Filipino and I think his variation looks so good. Traditional or not, adobo has multiple variation that was developed because of the diversity of people in PH. What he said is true, The basic recipe contains meat, pepper, onion, garlic, and etc. But the core ingredient is Soy sauce and vinegar. The rest is up to the one cooking. Sometimes I love to add pineapple juice, or other veggies and etc.
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I'm a Filipino and I think his variation looks so good. Traditional or not, adobo has multiple variation that was developed because of the diversity of people in PH. What he said is true, The basic recipe contains meat, pepper, onion, garlic, and etc. But the core ingredient is Soy sauce and vinegar. The rest is up to the one cooking. Sometimes I love to add pineapple juice, or other veggies and etc.
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jollykneegrow
I swear, these types of videos are totally made for the internet illiterate filipinos who have nothing better to do than look for shit on the internet to validate themselves. As if one needs validation for their country or race. ---Then after they're validated they'll proceed to tell whoever made the video that they're wrong and only they know what's right about being a goddamn filipino.
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I swear, these types of videos are totally made for the internet illiterate filipinos who have nothing better to do than look for shit on the internet to validate themselves. As if one needs validation for their country or race. ---Then after they're validated they'll proceed to tell whoever made the video that they're wrong and only they know what's right about being a goddamn filipino.
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liquidfire30
Wow, this is definitely original and I am curious as to what it tastes like! I am from Iloilo and I understand his intentions and his influences. He combined the annato-based native chicken adobo (that's unique to this region) with KBL (minus the baboy or pork. I was a bit confused at first but it became clear to me towards the end what he was trying to do.
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Wow, this is definitely original and I am curious as to what it tastes like! I am from Iloilo and I understand his intentions and his influences. He combined the annato-based native chicken adobo (that's unique to this region) with KBL (minus the baboy or pork. I was a bit confused at first but it became clear to me towards the end what he was trying to do.
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Bless
In the philippines there is a saying, there are as many ways to cook adobo as there are filipino families. If you ever grew up here and went to a few of your tropas house, you'll quickly learn that no 2 households cook the adobo the same way. So keep your tsinelas on purist pinoys, this is his version. Plus he said he's not traditional
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In the philippines there is a saying, there are as many ways to cook adobo as there are filipino families. If you ever grew up here and went to a few of your tropas house, you'll quickly learn that no 2 households cook the adobo the same way. So keep your tsinelas on purist pinoys, this is his version. Plus he said he's not traditional
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masoud
Well as whole jack fruit is daunting thing to do, but you could have more than a jack fruit, and fresh jack fruit is perfect to be made as a chip by thine slice the fruit, and boiling the seeds with salt make it easy to eat and it tastes really good idea Indonesia we call it bijia beton translate as biji: seed, beton: concrete
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Well as whole jack fruit is daunting thing to do, but you could have more than a jack fruit, and fresh jack fruit is perfect to be made as a chip by thine slice the fruit, and boiling the seeds with salt make it easy to eat and it tastes really good idea Indonesia we call it bijia beton translate as biji: seed, beton: concrete
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jixseylo
First time seeing Vegan Adobo. Very imaginative. I'm looking forward to your version of Sinigang. To purists, it's still Adobo since the basic elements are still there (Meat+sour element+salty element, he just substituted meat with meat substitutes. It's similar to how the early Filipinos substituted soy sauce for salt.
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First time seeing Vegan Adobo. Very imaginative. I'm looking forward to your version of Sinigang. To purists, it's still Adobo since the basic elements are still there (Meat+sour element+salty element, he just substituted meat with meat substitutes. It's similar to how the early Filipinos substituted soy sauce for salt.
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