the entry of boy bawang into the market has elevated cornick into a new strange level of sosyalness. it comes in different flavors, something for everyone i guess.

recently i tried a market rival - batang cornick. their sweet chili flavor is really good! especially if you eat a whole handful at once.

but i must say, the reigning champ of pinoy munchies still has got to be ding dong. you know, the mixed nuts? i mean it's got peanuts, cracker nuts, dried peas, pop beans, and cornick all in one package! what more can you ask for, seriously? and for around P10 for 100 grams - unbeatable value. 

somebody explain to me

why people would pay close to a million pesos more for an all-terrain vehicle -- you know, those with higher vertical clearance, four-wheel drive, etc -- only to swerve frantically away from the flooded portions of streets which are obviously only ankle-deep.

tell me. 

i just read a news report warning people not to eat abandoned candy at the amsterdam airport as these may contain mind-altering drugs.

i say whatever idiot eats unknown candy just lying around in an airport deserves what's coming next.

same goes with the dufus who opens a ticking box. 

i found something i like more than kfc hotshots. kfc hotshots extreme!

i don't know what they put in there and i don't want to know - but man, it so rocks. ika nga, that's hot. labo.

recently i saw on ellen some hot-food eating contest. the first item was a meatball with 10% tabasco sauce, the next was a nacho with jalapenos, one more, and then a raw chili pepper - one of those short and fat ones.

please.

you want a contest? start off with kfc hotshots extreme, then move on to bicol express, then a raw sili labuyo. if you live through eating a raw sili labuyo then yeah, you've got something going for you.

under the weather today. got home for lunch and saw the cook prepared sinigang na hipon. bless her. for me, nothing comforts the pinoy soul better than sinigang.

get a pot of water, throw in a couple of onions and a touch of ginger and get it to a low boil. throw in some shrimp and then take them out when they're about 3/4 cooked. throw in vegetables of your choice (i prefer kangkong, string beans, and okra) then take them out also at 3/4 cooked. put the souring ingredient in the broth - or your trusty sinigang mix hehe. kamias is good, so is sampaloc. in pampanga we sometimes use guavas. recently i learned that even manggang hilaw can be used - i should try that some time.

put the shrimp and veggies back in and season. you don't want to make it too salty because you need space for the lovely patis you'll be having with it. a bowl of the sinigang, a saucer with patis, and hot rice. yes, life is good.