Comments on: Organic Chicken Adobo

By: How to cook rice

How to cook rice — Sat, 20 Feb 2010 11:47:48 +0000

[...] resist the comments about roasted chicken drippings) — but don't forget to return for the Organic Chicken Adobo recipe — that one's a keeper. Send to a [...]

By: Diane Vigil

Diane Vigil — Tue, 24 Jul 2007 05:10:41 +0000

Hi, Mary Jo. Yes, I remember those kinds of instructions:

Her: Put in some salt.

Me: How much salt?

Her: Some salt.

And so you learn. Somehow.

Great to see you here. And now I'm wondering about your great recipes.

By: Mary Jo Thiel

Mary Jo Thiel — Tue, 24 Jul 2007 00:42:23 +0000

So nice to know that part of my past is now posted on the Internet!!! (Thanks Charlie.) When I was young I always said that I wanted to be famous. Who knew it would turn out like this?

I love the glops measurements. My mother didn't have specific measurements for most of her great recipes/dishes either. And now I'm like that about my meatloaf!!!

Congratulations Diane on your blog!

Love,

Mary Jo

By: Diane Vigil

Diane Vigil — Mon, 23 Jul 2007 14:14:56 +0000

Thanks, Garrick. While you are right, my mother, for instance, was famous for not giving exact measurements. But it's 5 to 3 … however you measure it. And LOTS of garlic.

Thanks for the good wishes, and good to see you here.

By: Garrick Saito

Garrick Saito — Mon, 23 Jul 2007 14:10:20 +0000

"5 parts soy sauce to 3 part vinegar."

Is that 5 and 3 "glops?" In my view, not all glops are created equal. Traditionally, when recipes are published, people provide measurements for the ingreditings in number of cups, tablespoons, teaspoons, etc. :-)

Recipe sounds good. I think I'll try it. Haven't had adobo in ages.

Congrats on the new blog, Diane.

By: Diane Vigil

Diane Vigil — Sat, 21 Jul 2007 17:24:04 +0000

That is hilarious! And now you're going to one-up me with Tagalog. (Just kidding.) :)

By: Charlie

Charlie — Sat, 21 Jul 2007 16:39:59 +0000

For the first 10 years that I knew Mary Jo I wouldn't tell her the Adobo recipe. She knew that everyone in our family knew how to cook Adobo, including Tony, Pat, and you. I told her that it was "an old family recipe passed down through generations". I finally showed her the recipe in an international cuisine cookbook. Anyway, it's a family joke now (how I hid the recipe for so many years), and she cooks great Adobo. By the way, my preference is Chicken and Pork Adobo (about 50/50). In Tagalog that would be "Adobong Manok At Baboy". XXOO