(MY 3RD RECIPE IMPERFECTION FOR THE YEAR
…BESIDES BEING PERFECTLY YUMMY)
A bit of “story-telling-a-lie” prelude.
Of 37 years involvement with food ingredients’ blending,
each time I create a new and/or innovate dish
(either for our own offering or for client-restos) , all angles,…repeat
…all angles are considered & set to matter in the final come-out:
*from “just needed ingredients’ mix” to utilize
*to systematic and chronological order of pouring them in
to attain desired aroma, flavor and whole-roundedness
*up to final “simple appetite-stimulating flare” capped-off by
photographic angle shots.
Two times this year I blundered, not with ingredients’ blend,
but 1: overlooking a better part of pork to use
than the one in client-submitted recipe
2: being contented with a “so-so” angle snap
that it was quite late to redeem the already published shot.
Why sprinkle Pakistan’s Himalayan rock salt?
For aesthetics, exotic-ity in a dish and the subtle saltiness it renders.
(Never mind if you don’t get this. Ordinary table salt will do)
Roulade is a French term meaning to roll,
where sliced meat is rolled over fillings.
Different countries have their signature fillings like:
1. bacon & onion for Germany that they call theirs Rouladen
2. eggs, crumbs and cheese for Braciole the Italian Roulade
3. SZUZ for the Hungarian minced meat filled Roulade.
and a lot more.
The MORCON of Pinoys, which in itself is a Roulade, is erroneously termed as such
for Morcon is a Spanish word for big intestines,
the very reason why I did not call this dish as such.
Why Fil-Am Roulade?
At left of picture is the type that contains ham, hotdog and cheese
as fillings thus, American in nature.
At right the local fillings make it a Filipino: vigan longaniza, cheese,
red & green bell peppers etc.
AND WHAT’S THE 3RD IMPERFECTION?
1. I sliced the beef so thinly that during braising some fillings slipped off
2. I forgot to pour the ultra sumptuous full flavored braising sauce
that made the beef in pic looks so DRY.
DRY? Ah never mind. Dyahi but still I have to post.
Anyway, let’s do it and babawi na lang ako next time..