it seems too much trouble to whip up a whole egg pie...or even egg tart...darn them..why can't they think of quality and consistency! what about my childhood dreams and memories of their baked goods! these precious memories been run roughshod over into minuscule dust by this neverending run for profits and margins!
Kung minsan kasi (minsan lang naman), yung mga ingredients 'di na rin katulad o kasing-lasa ng dati, e.g. yung mga eggs noon were from free-range chicken with very natural diet. Ngayon, the feeds they give the chicken ay mayroon nang mga synthetic component or genetically modified. Kaya siguro (suspetsa lang naman) 'di din maka-gawa ng consistent na lasa.
good point Chito...kaso nga lang in my case, for example the crust is thinner...the filling doesn't have that brown ring on top of it na parang due to some baking thing happening to curdle (?) that part...
I might say baka nga ang eggs ginagamit nila for the tart are different..seems more runny than firm when I had it before...
or recipes passed on, are not lovingly done, the way the originals did it... may ibang hagod talaga if you love what you do, and you can cook/bake it with your eyes closed.
they should do it ala Like Water for Chocolate....
I agree w/ your second sentence above Meann....my maternal grandma may just have used salt in her cooking (and not like how others in this day and age pour on the seasonings and spices) but I think she may have really the talent...during fiestas and cookouts, she was always one of those who were asked to prepare this and that dish...
I remember fondly her ...am not sure if its called afritada ...basta potatoes in rich gravy along w/ meat and peas...and when she roasted chicken...even if I was only fond of the skin, I would throw away my distaste for chicken as a whole and just dig in...
people who love what they do, be it cooking or what, seem to have better results...
There's a joke/urban legend going around one popular pizza joint here, that says, they have to ship in water from New York to prepare their crust to get the consistency they want to meet their very strict pizza standards. True or not, the point is, there are a lot of tangibles in preparing a dish (as you and I know)- it could be the water, it could be the chef, furnace, sauce, etc. It is really tough to carry on the tradition and replicate what was then. Very skilled chefs grow old and retire too. + Have you ever gone back to a place that you thought was gigantic and spectacular when you were a little girl, and now, is just a regular not-so-impressive place anymore now that you've grown. The mystic is gone. I think our food experience is the same. It's nice to see progress in our daily routine but the memories of childhood are precious - something we can just fantasize- until another genius can bring back and match that certain experience we've been looking for when we were young.
well, for me it was just that the egg pie isn't the same...but the bakery is still on the same street, in the same building, the owner is the same, the place is a bit bigger (at may hotel na ha...w/c goes to show maybe the baking business is doing well)...but its just not the same egg pie taste like before...
Well, once that baker hits 50(age), Macular Degeneration takes over! Once upon a time, that crisp 5 cups of something, is now 5 plus or minus... and that difference perhaps affects that flavor you once enjoy as a young foodie. :-)
*sigh* the egg pie of La Fortuna is not the egg pie I used to nibble on when I dropped by at their bakery on the way to a bus trip to the South
ReplyDeletethe maseh is at least not that different...but *sigh*...
shempre para mas mataas ang margins. how about you try to learn nalang the recipe and cook it your way?
ReplyDeleteit seems too much trouble to whip up a whole egg pie...or even egg tart...darn them..why can't they think of quality and consistency! what about my childhood dreams and memories of their baked goods! these precious memories been run roughshod over into minuscule dust by this neverending run for profits and margins!
ReplyDeleteKung minsan kasi (minsan lang naman), yung mga ingredients 'di na rin katulad o kasing-lasa ng dati, e.g. yung mga eggs noon were from free-range chicken with very natural diet. Ngayon, the feeds they give the chicken ay mayroon nang mga synthetic component or genetically modified. Kaya siguro (suspetsa lang naman) 'di din maka-gawa ng consistent na lasa.
ReplyDeletegood point Chito...kaso nga lang in my case, for example the crust is thinner...the filling doesn't have that brown ring on top of it na parang due to some baking thing happening to curdle (?) that part...
ReplyDeleteI might say baka nga ang eggs ginagamit nila for the tart are different..seems more runny than firm when I had it before...
or recipes passed on, are not lovingly done, the way the originals did it...
ReplyDeletemay ibang hagod talaga if you love what you do, and you can cook/bake it with your eyes closed.
eto naman ay opinyon ko lang naman...
they should do it ala Like Water for Chocolate....
ReplyDeleteI agree w/ your second sentence above Meann....my maternal grandma may just have used salt in her cooking (and not like how others in this day and age pour on the seasonings and spices) but I think she may have really the talent...during fiestas and cookouts, she was always one of those who were asked to prepare this and that dish...
I remember fondly her ...am not sure if its called afritada ...basta potatoes in rich gravy along w/ meat and peas...and when she roasted chicken...even if I was only fond of the skin, I would throw away my distaste for chicken as a whole and just dig in...
people who love what they do, be it cooking or what, seem to have better results...
There's a joke/urban legend going around one popular pizza joint here, that says, they have to ship in water from New York to prepare their crust to get the consistency they want to meet their very strict pizza standards. True or not, the point is, there are a lot of tangibles in preparing a dish (as you and I know)- it could be the water, it could be the chef, furnace, sauce, etc. It is really tough to carry on the tradition and replicate what was then. Very skilled chefs grow old and retire too.
ReplyDelete+
Have you ever gone back to a place that you thought was gigantic and spectacular when you were a little girl, and now, is just a regular not-so-impressive place anymore now that you've grown. The mystic is gone. I think our food experience is the same. It's nice to see progress in our daily routine but the memories of childhood are precious - something we can just fantasize- until another genius can bring back and match that certain experience we've been looking for when we were young.
well, for me it was just that the egg pie isn't the same...but the bakery is still on the same street, in the same building, the owner is the same, the place is a bit bigger (at may hotel na ha...w/c goes to show maybe the baking business is doing well)...but its just not the same egg pie taste like before...
ReplyDeleteI tried it a couple of times...kaso lang..when I visited, they had torn down na pala the place...tsk..tsk...
ReplyDeleteWell, once that baker hits 50(age), Macular Degeneration takes over!
ReplyDeleteOnce upon a time, that crisp 5 cups of something, is now 5 plus or minus... and that difference perhaps affects that flavor you once enjoy as a young foodie. :-)
now i remember to get my brood their fill of the egg pie...i get them in banawe (instead of going to chinatown)
ReplyDeletebanawe? isnt' that yung for car accessories and parts din na lugar?
ReplyDelete