Dr. Franks Sausages: Taste Test Continued

Chicken Hungarian + Coldslaw
coleslaw + cheese + mayo

- Sausage was overpowered by the amount of topping
- Note to Self: Ask for half the amount next time
- Pale slaw with a smattering of orange from julienned carrots
- Not as visually attractive as the rest of the sandwiches; colors were too muted and looked bland when the flavor profile was the exact opposite
- Doesn't have the over-processed look to it---a good quality
- Very appetizing; halfway thru the sandwich and you know you don't want to stop chomping through it
- Nice tang, crunchy from cabbage, creamy from the mayonnaise, tartness takes you through the entire sandwich that you don't get bored with the flavor

HUNGARIAN SAUSAGES. In Hungary, true "csaba" sausage, particularly in rural regions, is a homemade product. A number of factors influence the character of this sausage: for example, the breed and age of the pork, the quality and quantity of the paprika used, the proportion of ingredients, the method of smoking, storage methods etc. In the end, you'll find as many variations as there are sausage makers. However, there are certain unchanging principles: the sausage must be seasoned with paprika and must be made exclusively with pork. It is neither hard nor soft. The meat is juicy, the flavor spicy and slightly smoked. Its keeping time is relatively long. There is even a sausage festival held at Békéscsaba.

This sausage is heavy on garlic and paprika (spicy).

Ingredients

• 7 kg of pork, various cuts
• 3 kg garlic
• 120 g mild paprikA
• 100 g hot paprika
• 10 g whole cumin seed and 10 g ground cumin
• 200 g salt

From http://www.theworldwidegourmet.com/products/charcuterie/hungarian-sausage/




Schublig + German Cut*
sauerkraut + garlic mustard + sweet pepper + relish + mayo












- Pickled pale pink cabbage; mustard down under, mayo, a hint of pimiento. It's peppery and zingy and fresh. That's really good topping right there. People shouldn't be put off by the name or the pale pink of the pickles although I agree that the sandwich is very suggestive and quite aptly reflects the sense of humor of its creator.

* A type of circumcision procedure and the only one where the incision is made horizontally. Germany is not a country known for its circumcised males but their World War II soldiers wore helmets that closely resemble the end-product of this type of circumsion.

See links on circumcision:
Howie Severino's SIDETRIP features a trip to Philippines' history of circumcision and some smart reactionaries. Completely unrelated to the sandwich of course but well worth a read.
http://blogs.gmanews.tv/sidetrip/blog/index.php?/archives/213-Summertime-meditations-on-penile-foreskin.html





Kielbasa + Coronary Special
bacon + shiitake + honey mustard + onion + mayo + garlic + pickles

- Looks a lot like the LBM topping except it has a ribbon of yellow mustard;
- Inside are shredded white onions
- Nice
- Has a creamy burnt caramel flavor to the back of the tongue thanks to the onions (I think)---versus the coldslaw whose tartness takes you through the entire sandwich and makes it perfect as an appetizer to a late night meal---and then, the combination of tartness plus the distinctive peppery pimiento taste takes you through the GermanCut while the tart pickling epitomizes the Coldslaw. The Coronary Special is different too. In the German Cut there's an underlying mustard flavor that makes it so beautiful as it makes the sausage take center stage on the palate.
- Is there shiitake in there? It might be the mushrooms contributing to the coffee-caramel-like taste to it. It's a beautiful sandwich too.

KIELBASA is the Polish word for sausage. The word has become a commonly used North American term for Eastern European styles of sausage, including Ukrainian sausage, which is called kovbasa or kubasa. (Wikipedia)

• 14 feet hog casings, rinsed three times
• 4 pounds boneless, well-marbled pork shoulder, cut according to your grinder's instructions
• 1/2 cup cold water
• 2 cloves garlic, crushed in press
• 4 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon marjoram

Schublig + Lots of Bacon and Mushroom (LBM)
bacon + button mushrooms + shiitake + cheese + garlic mustard

- My least favorite as it had the most predictable flavor profile;
- It's the sandwich you order when you're having a DUH day and you want something familiar to eat---comfort food---you don't want your mind, your taste buds, and your imagination challenged. This isn't to say it's a bad sandwich, Dr. Ted made up for it by loading up on extra mushrooms and extra bacon.
- I predict this topping makes the popularity vote because of its approachability and familiarity.

SCHUBLIG is another traditional Swiss sausage. It's made with select cuts of beef and pork, mixed with our own special blend of spices, non-fat dried milk, and onions, fine ground, and lightly smoked to perfection. Another pre-cooked sausage, it's great on the grill, warmed through, or even eaten cold!

Full-bodied, bursting with flavor, and is a European favorite. From http://www.ruefsmeatmarket.com/sausages.htm


Note:
- Each sandwich has a flavor personality.
- All the sandwiches go down really well with lemonade. Get a large one.

Juice, anyone?

Healthy fruit beverages are creatively at full tilt at Amuma Spa's Juice Bar. Annexed to the gym, massage parlour specializing in Filipino hilot, and a gorgeous pool perfect for swimming laps, the breezy juice bar is the perfect go-to for light nosh. The Amuma Spa is part of Maribago Bluewater's most recent make over. I can't wait to see all the improvements they've made.

My current fave drink is the fragrant lemongrass juice served cold, of course. It's so refreshing on a hot day---and it's always hot in Mactan Island!

Here's a portion of what I wrote for a glossy about the health benefits of this ubiquitous grass:

We don’t really need to look too far beyond our borders to find things that are medically good for us. The ink on the issue hasn’t dried yet but in Israel, they’ve reportedly found that lemongrass tea can be good for cancer patients because of the citral found in them. Researchers found that the substance induces cell death only in cancer cells. Now it’s uncommon for us to drink the stuff alone although we use lemongrass a lot in our cooking. Citral isn’t strictly unique in lemongrass but is endemic to lemon-scented herbs.

Critic's Log_Maribago Bluewater

The newly renovated Bluewater in Maribago, Mactan, exudes a new zen, catalyzed by the ubiquitous ponds and waterfalls now dotting the resort's grounds. It's played up its atmosphere of a cozy escape from citylife and the stress that comes with it by amping up their spa services, particularly with the Amuma Spa, which I've now come to experience. An airy Juice Bar complements their wellness offering while its menu showcases the island's many fruits in season served in juicy bites or in heavenly fresh and healthy concoctions. The gym is conveniently located just right behind the bar, so you don't have long to walk before powering up.

I will be treated to their Water Shiatsu this afternoon and lugged along a bathing suit just in case the wet element comes to effect.

When I come to Maribago Bluewater, I always enjoy the waiting moments---few to come by especially because of their PR, Ruben's, superbly solicitous attentions. I sit at their waiting lounge now, usually an awkward time at any other resort or hotel because at any moment the wait staff will come over to demand what the hell you're doing sitting at their tables, yet here I oddly feel compelled to jot my thoughts down, and this is how this piece came to be.



Ruben mentioned at a Barrio Fiesta dinner some nights ago that the resort is in the midst of a full-scale renovation in time for their anniversary---moved from July to December this year---in hopes of thwarting the gobal economic downturn. Like most Mactan resorts, Bluewater is largely dependent on South Asian guests who come to enjoy Cebu's eternally summer weather (the heat is up at 30-degrees Celsius at least even in our so-called rainy season). This makes the renovation perfectly timed. The recession too has made certain resources available as locally based foreign furniture companies scramble to sell their current stock where before, those same pieces would have to have been purchased in Singapore or Germany, they were instead shipped from the Mactan factory to the resort.



I love the ambience here. From the lobby, you immediately feel your blood pressure winding down. Maybe it's the sound of water falling, always a boon for my constantly wired system. I meant to buy one for my home but the thought of maintenance deters me.

Weeping bamboos camp in mini groves around Amuma's own swimming pool, again accented with a rippling waterfall flowing out from one of two massage kiosks. The main kiosk is called the Hilot Pavilion Massage where their services range from the Amuma Hilot, Traditional Filipino hilot, Swedish massage, Namikoshi Shiatsu, Thai Foot Massage, and the Travel Revive.

The Amuma Spa is ensconced in a different wing from the main resort. Unless one is a roomed guest in that wing, it's unlikely you'll find the usual beach revellers here. A gorgeously ergonomic chaise loung by Dedon graces the gravel path by the pool and makes for the penultimate lounging experience---even when enjoyed while the press conference convenes.

Critic's Log_Maribago Bluewater

The newly renovated Bluewater in Maribago, Mactan, exudes a new zen, catalyzed by the ubiquitous ponds and waterfalls now dotting the resort's grounds. It's played up its atmosphere of a cozy escape from citylife and the stress that comes with it by amping up their spa services, particularly with the Amuma Spa, which I've now come to experience. An airy Juice Bar complements their wellness offering while its menu showcases the island's many fruits in season served in juicy bites or in heavenly fresh and healthy concoctions. The gym is conveniently located just right behind the bar, so you don't have long to walk before powering up.

I will be treated to their Water Shiatsu this afternoon and lugged along a bathing suit just in case the wet element comes to effect.

When I come to Maribago Bluewater, I always enjoy the waiting moments---few to come by especially because of their PR, Ruben's, superbly solicitous attentions. I sit at their waiting lounge now, usually an awkward time at any other resort or hotel because at any moment the wait staff will come over to demand what the hell you're doing sitting at their tables, yet here I oddly feel compelled to jot my thoughts down, and this is how this piece came to be.



Ruben mentioned at a Barrio Fiesta dinner some nights ago that the resort is in the midst of a full-scale renovation in time for their anniversary---moved from July to December this year---in hopes of thwarting the gobal economic downturn. Like most Mactan resorts, Bluewater is largely dependent on South Asian guests who come to enjoy Cebu's eternally summer weather (the heat is up at 30-degrees Celsius at least even in our so-called rainy season). This makes the renovation perfectly timed. The recession too has made certain resources available as locally based foreign furniture companies scramble to sell their current stock where before, those same pieces would have to have been purchased in Singapore or Germany, they were instead shipped from the Mactan factory to the resort.



I love the ambience here. From the lobby, you immediately feel your blood pressure winding down. Maybe it's the sound of water falling, always a boon for my constantly wired system. I meant to buy one for my home but the thought of maintenance deters me.

Weeping bamboos camp in mini groves around Amuma's own swimming pool, again accented with a rippling waterfall flowing out from one of two massage kiosks. The main kiosk is called the Hilot Pavilion Massage where their services range from the Amuma Hilot, Traditional Filipino ilot, Swedish massage, Namikoshi Shiatsu, Thai Foot Massage, and the Travel Revive.

The Amuma Spa is ensconced in a different wing from the main resort. Unless one is a roomed guest in that wing, it's unlikely you'll find the usual beach revellers here. A gorgeously ergonomic chaise loung by Dedon graces the gravel path by the pool and makes for the penultimate lounging experience---even when enjoyed while the press conference convenes.

--------------------

The Amuma Hilot begins with a shower in brine water with in-house lemongrass infused shampoo and conditioner. Stalks of lemongrass perfume the locker room too, so it's hard to miss the point. You're led to a verandah overlooking the Hilot Pavilion and swimming pool where a warm tub of salted and essential-oil infused water awaits your tingling toes. The attendant gives you a quick rub. It's really more for cleansing your feet than a foot scrub. Towelled off, you proceed to the massage room where they begin the hilot ritual of traditional incense---this time, cleansing for your psyche. It tells your mind, "Time to relax."

Staring at floating frangipani has never been so relaxing. Coconut oil permeates the air as my masseuse kneads my knotted back and nape muscles. I cannot begin to describe how the tensions drain away. My inner control freak frantically tries to remember all the details. I'm to write about this, remember? But the hedonist in me tartly responds, "How will you relate the experience if you haven't enjoyed it to the hilt?" And so I mellow down and let the Hilot work its magic.

Dr. Franks Sausages: Tokyo 'Chil on Schublig

Dr. Franks Sausages may have opened only in March 15th this year, but they've got the food down pat, serving nothing but the freshest (and I have this on very good authority) sausage sandwiches this side of the province. It's a family business for now---the baby of the Lee's---who watch over their first-born business venture like a hawk.

I sampled their Schublig topped with Tokyo 'Chil as recommended by Mrs. Adrienne Lee (It's her latest favorite). It was stupendously good. You might, at first, cringe at the combination of traditional Swiss sausage topped with onions and radish-carrot pickled in brine, garnished with hair-thin nori strips and a thoughtfully concocted wasabi sauce. Now, if you're an avid Japanese food lover, you're likely to demand massive amounts of wasabi but what Dr. Ted Lee did to his special Tokyo Chil was keep the stinging at 2-minutes max, so it actually doesn't overpower the Schublig or any other component of the sandwich. At first bite, there's the hit of wasabi, the sweet ocean taste of nori, then more succulent sweetness from the radish-carrot pickles. This initial onslaught dies down and the smoky flavor of the beef-pork sausage comes thru. Even lovelier is the homemade wheat bread. It's moist and substantial and most importantly, it's not sweetened (unlike some whole wheat breads sold in the market).

Wheat bread isn't the only ingredient Dr. Lee makes himself after doctor-ing hours. He makes the pickles too and replenishes his stock as needed. What follows is a recipe of a similar pickle that I found online. This isn't Dr. Lee's recipe but it gives me a flavor profile.

Daikon and Carrot Pickle
from http://www.vietworldkitchen.com/blog/2009/05/daikon-and-carrot-pickle-recipe-do-chua.html

Try this daikon and carrot pickle recipe once and then tweak the recipe to your liking. Variations of the include adding tangy-sweet-pungent pickled shallots (cu kieu) to the mixture, as well as making heavier on the carrot side than the daikon side. I prefer to keep a higher ratio (say 2:1) of daikon to carrot as I like the mild bite of daikon radish. I like a tangy-sweet flavor whereas you can alter the ratio of sugar to vinegar to make the brine sweeter, and hence affect the pickle’s flavor.

Makes about 3 cups

1 large carrot, peeled and cut into thick matchsticks
1 pound daikons, each no larger than 2 inches in diameter, peeled and cut into thick matchsticks
1 teaspoon salt
2 teaspoons plus 1/2 cup sugar
1 1/4 cups distilled white vinegar
1 cup lukewarm water

1. Place the carrot and daikons in a bowl and sprinkle with the salt and 2 teaspoons of the sugar. Use your hands to knead the vegetables for about 3 minutes, expelling the water from them. They will soften and liquid will pool at the bottom of the bowl. Stop kneading when you can bend a piece of daikon so that the ends touch but the daikon does not break. The vegetables should have lost about one-fourth of their volume. Drain in a colander and rinse under cold running water, then press gently to expel extra water. Return the vegetables to the bowl if you plan to eat them soon, or transfer them to a 1-quart jar for longer storage.

2. To make the brine, in a bowl, combine the 1/2 cup sugar, the vinegar, and the water and stir to dissolve the sugar. Pour over the vegetables. The brine should cover the vegetables. Let the vegetables marinate in the brine for at least 1 hour before eating. They will keep in the refrigerator for up to 4 weeks. Beyond that point, they get tired.

Recipe from: Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors (2006, Ten Speed Press)

Tokyo 'Chil was named after one of the business' partners. The rest of the menu (which Adrienne pens herself with liquid chalk) sport the same sassy names and all of them with a medical vibe. This makes not too fine a point on the owner of the business being a doctor by profession, but more importantly, it stresses their health-food image. The weight conscious will have a ball eating here, as they can request half-a-sandwich. I for one will go for the half portions, not because I'm dieting, but because I'm in a hurry to try all the incarnations of six sausage types times ten toppings! 6 x 10 = 60! I've tried one sandwich for now and I'm looking forward to mix-and-matching. Although it doesn't say on Adrienne's menu board, Dr. Franks can make any sandwich combination you request, so if you'd like a simple mustard and mayo, that's fine too. Others have even gone for sausages on a stick.

For now we're forced to drive to JY Square in Lahug, Cebu City, for one of these sandwiches. The stall is located at the mall's entrance C. From the Gorordo-side gate (McDonald's), it's straight up to JY's grocery entrance on the left side. If you're coming up from basement parking like I did, the lift will drop you off beside Watson's. Take a left beyond the escalators and you can't miss the red stall. Better yet, follow the scent trail. These sausages are so good, when they're grilling they bring out the hound in you.

Baked Macaroni and Cheese

For my brother-in-law's birthday, I baked my first macaroni and cheese as preferred by my sister, his wife. The original plan was to make the macaroni with tomato meat sauce but we went for the former as it was something new.

The recipe was from AllRecipes.com as usual and I must say that it turned out OK. I jazzed up the bechamel with clove-studded onions and avoided making it too savory for my sister by not simmering the sauce too long. I also made the mistake of adding the beaten eggs (I used two instead of one) early and the sauce thickened too quickly.

Unfortunately, this is one dish I cannot eat a lot of in one sitting as the flavor is consistently the same throughout. I find it doesn't have enough depth to keep me interested in a slice bigger than 2" x 2". So the entire pan stayed at my sister's where I hope they devoured it by now. The cooking size was pretty generous by my standards and I would not have been able to finish it on my own.

As for the original baked mac with tomato-meat sauce, I used the ingredients for pasta sauce and it's now chilling nicely in my fridge. This one I'm not sharing.