Menu
News
All News
Dungeons & Dragons
Level Up: Advanced 5th Edition
Pathfinder
Starfinder
Warhammer
2d20 System
Year Zero Engine
Industry News
Reviews
Dragon Reflections
Columns
Weekly Digests
Weekly News Digest
Freebies, Sales & Bundles
RPG Print News
RPG Crowdfunding News
Game Content
ENterplanetary DimENsions
Mythological Figures
Opinion
Worlds of Design
Peregrine's Next
RPG Evolution
Other Columns
From the Freelancing Frontline
Monster ENcyclopedia
WotC/TSR Alumni Look Back
4 Hours w/RSD (Ryan Dancey)
The Road to 3E (Jonathan Tweet)
Greenwood's Realms (Ed Greenwood)
Drawmij's TSR (Jim Ward)
Community
Forums & Topics
Forum List
Latest Posts
Forum list
*Dungeons & Dragons
Level Up: Advanced 5th Edition
D&D Older Editions
*TTRPGs General
*Pathfinder & Starfinder
EN Publishing
*Geek Talk & Media
Search forums
Chat/Discord
Resources
Wiki
Pages
Latest activity
Media
New media
New comments
Search media
Downloads
Latest reviews
Search resources
EN Publishing
Store
EN5ider
Adventures in ZEITGEIST
Awfully Cheerful Engine
What's OLD is NEW
Judge Dredd & The Worlds Of 2000AD
War of the Burning Sky
Level Up: Advanced 5E
Events & Releases
Upcoming Events
Private Events
Featured Events
Socials!
Twitch
YouTube
Facebook (EN Publishing)
Facebook (EN World)
Twitter
Instagram
TikTok
Podcast
Features
Top 5 RPGs Compiled Charts 2004-Present
Adventure Game Industry Market Research Summary (RPGs) V1.0
Ryan Dancey: Acquiring TSR
Q&A With Gary Gygax
D&D Rules FAQs
TSR, WotC, & Paizo: A Comparative History
D&D Pronunciation Guide
Million Dollar TTRPG Kickstarters
Tabletop RPG Podcast Hall of Fame
Eric Noah's Unofficial D&D 3rd Edition News
D&D in the Mainstream
D&D & RPG History
About Morrus
Log in
Register
What's new
Search
Search
Search titles only
By:
Forums & Topics
Forum List
Latest Posts
Forum list
*Dungeons & Dragons
Level Up: Advanced 5th Edition
D&D Older Editions
*TTRPGs General
*Pathfinder & Starfinder
EN Publishing
*Geek Talk & Media
Search forums
Chat/Discord
Menu
Log in
Register
Install the app
Install
The
VOIDRUNNER'S CODEX
is LIVE! Explore new worlds, fight oppressive empires, fend off fearsome aliens, and wield deadly psionics with this comprehensive boxed set expansion for 5E and A5E!
Community
General Tabletop Discussion
*Geek Talk & Media
chicken fried steak and other local favorite foods
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="Wycen" data-source="post: 5027059" data-attributes="member: 13732"><p>When I was growing up, my dad worked for the Naval Base in Alameda. Actually when I was grown up he was still working for the Navy, with some of the same crew.</p><p></p><p>He was invited to a variety of functions, like weddings and christenings for Hawaiians, Guamanians, Ph(F)illippinos, etc. That's how I got to try poi. First and only time I think.</p><p></p><p>But that means I also got yummy adobe and other stuff. When I worked for the Navy base later, I always looked forward to Cezar's chicken and pork adobe at July 4th or for birthdays.</p><p></p><p>Then I ended up with some friends married to Filipinas and was introduced to the perplexing "menudo" dish. When I was young, menudo soup was served by his Mexican coworkers along with their hand made tamales. Margie's tamales were awesome, but "tripe soup" never passed my lips.</p><p></p><p>Occasionally enterprising Filipino families started up local joints selling their cuisine. My dad of course brought some home and introduced a "menudo" dish. It was not a soup, but a savory dish of beef or pork, potatoes, veggies, plus other mysterious things. I'm still not sure if menudo was the right name or not but it doesn't matter.</p><p></p><p>Later I recognized this "menudo" during various Thanksgiving and Christmas and New Years dinners with these friends and happily gobbled it up. </p><p></p><p>Now, here is the kicker. The commercial version was either from a different island/family/recipe, or Americanized because the homemade version from Sally would always be tasty up until the 4th or 5th bite and then my face would sour and I'd power through that mouthful and continue.</p><p></p><p>Finally, after a couple years of this perplexing situation, I sat down with a bowl and ate it item by items. There had always been bigger bits of meat and then browner smaller cuts of meat. It was the smaller bits that soured the dish.</p><p></p><p>The smaller bits tasted like liver. So, I learned to dig around the little bits in the bowl. That might be considered bad food etiquette but too bad.</p><p></p><p>Now, pancit, I just don't like.</p></blockquote><p></p>
[QUOTE="Wycen, post: 5027059, member: 13732"] When I was growing up, my dad worked for the Naval Base in Alameda. Actually when I was grown up he was still working for the Navy, with some of the same crew. He was invited to a variety of functions, like weddings and christenings for Hawaiians, Guamanians, Ph(F)illippinos, etc. That's how I got to try poi. First and only time I think. But that means I also got yummy adobe and other stuff. When I worked for the Navy base later, I always looked forward to Cezar's chicken and pork adobe at July 4th or for birthdays. Then I ended up with some friends married to Filipinas and was introduced to the perplexing "menudo" dish. When I was young, menudo soup was served by his Mexican coworkers along with their hand made tamales. Margie's tamales were awesome, but "tripe soup" never passed my lips. Occasionally enterprising Filipino families started up local joints selling their cuisine. My dad of course brought some home and introduced a "menudo" dish. It was not a soup, but a savory dish of beef or pork, potatoes, veggies, plus other mysterious things. I'm still not sure if menudo was the right name or not but it doesn't matter. Later I recognized this "menudo" during various Thanksgiving and Christmas and New Years dinners with these friends and happily gobbled it up. Now, here is the kicker. The commercial version was either from a different island/family/recipe, or Americanized because the homemade version from Sally would always be tasty up until the 4th or 5th bite and then my face would sour and I'd power through that mouthful and continue. Finally, after a couple years of this perplexing situation, I sat down with a bowl and ate it item by items. There had always been bigger bits of meat and then browner smaller cuts of meat. It was the smaller bits that soured the dish. The smaller bits tasted like liver. So, I learned to dig around the little bits in the bowl. That might be considered bad food etiquette but too bad. Now, pancit, I just don't like. [/QUOTE]
Insert quotes…
Verification
Post reply
Community
General Tabletop Discussion
*Geek Talk & Media
chicken fried steak and other local favorite foods
Top