Date: Wed, 28 Jun 2000 19:20:42 -0700 (PDT)

From: me

Subject: Charles Perry's restaurant review, open letter

To: Calendar@latimes.com

CC: foodradio@aol.com, elmerdine@mindspring.com, gourmetdetective6@excite.com, steveknight.is@gte.net

Dear Los Angeles Times,

Please forward this to Charles Perry, I couldn't find a direct email address for him. I have done the research on this dish, and I would appreciate a personal response from Charles Perry. This will be on my web site, and copies will be sent to Melinda Lee, Mario Martinoli, Elmer Dills, Merrill Shindler, Andrew Harris, Steve Knight, and others as I find their email addresses.

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Dear Mr. Charles Perry,

Do restaurant reviewers get it right when they review ethnic restaurants? Don't think so in this case. Charles Perry reviewed the Barrio Fiesta, a Filipino restaurant in Glendale, CA, for the 6/22/00 Los Angeles Times Calendar Weekend, page 44. He describes Kaldereta as gravy with peanut sauce and fish sauce, with beef (short ribs and oxtail) or goat meat, mild peppers and potato, and good with garlic rice.

My reviews of a dozen or so Pilipino restaurants in Carson's Little Manila led me to conclude that Caldereta (spelling varies) was one of the best dishes. I quest for a recipe and now sit before four cookbooks by Filipino or Filipino/American authors. Here's a summary of their Kaldereta recipes.

Problems with Charles Perry's Kaldereta description:

For the Republic of the Philippines (RP) with over 7100 islands, several foreign influences, and many regional cuisines it's hard to identify THE Kaldereta recipe, but it doesn't look like Charles Perry even got close.

Note - Flavors include: ajinomoto (Japanese for MSG), bay leaf, black pepper, bread crumbs, Edam cheese (queso de bola), hard-boiled egg, lemon juice, MSG (vet-sin), oil/fat, parsley, salt, sherry, sugar, Tabasco sauce, vinegar, and water/stock.

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Thanks,

My web site is http://members.tripod.com/~chinesecookery/ or http://zlap.to/laradio

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