October 14, 2006 Saturday
I was excited about this particular Log Cabin dinner buffet. After bitching about the same roast pork every Saturday, Aklay said he'll prepare something different. I look at the array of food on the table and voila, what do I see? ROAST PORK!!!
Oh well, the most I can really do is simply to suggest. Of course, I also have the option not to come, but that would be a bigger mistake, given the other culinary offering on the table. I'll give him credit for coming up with something interesting though every Saturday - and that one single dish makes the Log Cabin buffet a worthwhile experience. His highlight for this evening? soup and dessert.
Roasted Zuchinni and Almond Soup
Almonds in Sagada? Yeah, when it comes to ingredients, he pulls rabbits out of a hat. At first the soup tasted just ok. But it has a finish that keeps you salivating and wanting for more. It just got better with every spoonful. I must have had 3 servings. If not for the other food on the table, I would have gone for a 4th. I would definitely rank this within the top 4 of soups...very good soup.
After I tried doing a soufflé sometime back, I swore never to do it again. It's laborious. My armpit was sweating like a pig after nearly half an hour of continuously mixing the batter manually. I'm surprised it was offered tonight. Even if didn't turn out good, I'd give it an "A" for effort. But it wasn't just good. It was great soufflé. The fluff held on, and it had this creamy texture that was just perfect to swirl inside the mouth.
Roast Pork Issue
I've come to terms with what's on the table at Log Cabin buffet. I won't bitch about the monotony of roast pork anymore. It's still the best roast pork this side of the pacific anyway. Besides, it's not always the same kind of roast pork. He puts a variety of creative innovations to it - roast pork stuffed with prunes, roast pork with mint sauce, roast pork a la lamb, etc.
The issue is not roast pork - it's me and my mismanaged expectation. Next buffet night, and all the other coming buffet nights, I'll manage my expectation by not having any. Whatever is on the table is invariably good food - that much I already know. I'll just eat them like it's the first time. Chef Aklay, my gratitude for the bounty you put on our table...a votre sante!
Comments? Email email@example.com
»» next story
»» back to Food Odyssey
»» back to Homepage