It’s been a while since I’ve reported on our quotidian dining habits, and I’m sure some of you are starved for a glimpse of Gunter gastronomies. (I’m talking to you, Zac.) Here’s a round-up:
A few months ago we tried a Filipino restaurant in city centre called Cafe Manila. We started with Gulaman at Sago, a sweet drink with tapioca pearls (sago) and gelatin-like cubes made from seaweed (Gulaman, or Agar-Agar). Refreshing and Fun. I had Tapsilog—
marinated beef, rice and a fried egg. Bill was feeling adventurous, and asked the waiter which was his favorite. He directed Bill to a dish with pig head, which came on a sizzling platter topped with a raw egg. The egg is stirred into the other ingredients, along with a squeeze of lemon, creating a 
sauce, not unlike a hollandaise. As a matter of fact, Bill proclaimed the dish “Hog Jowls and Hollandaise” and found it quite tasty. We saw many other appetizing items passing by, and definitely want to visit Cafe Manila again.
I had this “chile con carne” for lunch one day. Not bad. It had garbanzo beans in it, but had some actual spice.
Carnitas, corn tortillas and refritos at Chez Gunter.
A lovely tapas lunch plate at the delightful Cake Cafe, near my office.
A great summer dinner, tuna and couscous, created by Bill.
A Chef Bill home run–garlic roasted pork loin with sweet potato chips and snow peas. Th
e pork was some of the best I’ve ever eaten. Thank you, Cook’s Illustrated. And Bill.
Our recent guests have kept us supplied with US goodness. We’ve had plenty of Extra Crunchy Jif, salsa, Rotel, and chocolate chips
. We can enjoy graham crackers without paying €7.95, and eat shrimp with real cocktail sauce (made with chili sauce and prepared horseradish), and not the marie rose goop served with prawn cocktail here. We’ve found that g
rits perfectly complement an Irish Breakfast, and snacked on Tootsie Rolls. I drank a much anticipated and oh-so-refreshing Fresca! Thank you everyone for helping us indulge our taste buds!
