Viewing a single comment thread. View all comments

LouSpeaksTheTruth t1_jbg7aon wrote

It’s gonna be a hard no from me bud!

1

Paresalamat OP t1_jbgabpt wrote

That's fine, different food culture, different taste.

3

godstar67 t1_jbge43l wrote

As a white-bread Englishman raised on skinless boneless fatless unseasoned fillets and boiled veg, I’m in. (I’ve spent 50 years pushing all the food boundaries). And I call bullshit on the prion fear - MCD/Creuzfeldt-Jacob was caused by shitty practices, mainly feeding herbivore cattle on processed food made from cattle. This was a practice of the industrialised West.

Any chance of a name for the dish so I can research it?

1

Paresalamat OP t1_jbgfac3 wrote

We call it "pares" literally translate to "pairs" as it's typically eaten with a fried rice. There are multiple classic toppings such as beef chunks, fats, skin, eye, brain, genitals. But there are some modern iterations too such as chicharon, deep fried pork belly, fertilized duck egg and so on. It's popular among Filipino workers as it's typically a cheap way to fill up.

2

godstar67 t1_jbghfte wrote

Oh, it can be made with beef tendons. That’s going on the to do list.

3

godstar67 t1_jbgh0lf wrote

Thank you. I’m a worker (chef) so it will do me fine. Appreciate you sharing.

2