tag:blogger.com,1999:blog-8542285920447716491.post8518500467762626068..comments2023-03-17T20:10:25.289+11:00Comments on edd aragon blogs.on: The Adobo Scandaledd aragonhttp://www.blogger.com/profile/04362486025136490863noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8542285920447716491.post-58420006272107837252009-07-21T13:59:31.606+10:002009-07-21T13:59:31.606+10:00looks like it worked.thx michelle.
yep, one secret...looks like it worked.thx michelle.<br />yep, one secret of adobo is to meat marinate first (ideally overnight). yum.edd aragonhttps://www.blogger.com/profile/04362486025136490863noreply@blogger.comtag:blogger.com,1999:blog-8542285920447716491.post-69807801047217288392009-07-21T13:30:52.817+10:002009-07-21T13:30:52.817+10:00Hi Edd,
Ahah! This setting is definitely more use...Hi Edd,<br /><br />Ahah! This setting is definitely more user-friendly.<br /><br />Some would argue this is too much ado about adobo but I agree with you, P.I.S.S. is not only misleading but also an unimaginative alternative name to the dish.<br /><br />I personally think it's the deep frying of the adobo chicken pieces, the right use of black pepper and garlic to the dish, and the amount of time you let the dish sit in low heat for at least a couple of hours to soak in the flavour that makes adobo, adobo. not the pork nor the soy sauce! Because I tend to cook chicken and pork adobo, y'know!<br /><br />Michelle B.Anonymousnoreply@blogger.com