iCook4U - Thoughtful Dishes

Jig Bax' Heavenly Kitchen, where passion gives meaning to alchemy

It's Heaven on Earth where creation is everlasting; where beauty and perfection springs from the well of the imagination. Jig Bax, iLMA JV

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Amuse-bouche: A WELCOME BLESSING


The pan is where passion gives meaning to alchemy and the plate is where joy gives form to service. The world is a kitchen where burns and half-bakes pave the way to skill and mastery. Each distasteful dish is a lesson learned; each wound, an imprint on the memory of "what-not's"; each meal completed, a success no matter what.

To the Universal Chef,

May ingredients always be in bounty, and your knife hand steady. May your menu speak of humor whilst intelligence be your skill. May your dishes be born of wisdom, that wisdom be their purpose. May you draw well-seasoned recipes during Life's infinite moments, to nourish and inspire our souls.

Happy Cooking!

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Notes

Foodies and Philosophers(Reflections of a Poser)

Created by Jig Bax Aug 26, 2009 at 8:31am. Last updated by Jig Bax Aug. 26, 2009.

Latest Activity

Very informative Jig, some people in a hurry to big things forget about the basic human values and needs, I am guilty of being one of them at times, but still it never goes out of my focus completely. Teaching experience made me sensitive to every o…
September 16, 2009
arnulfo ragadio updated their profile
September 12, 2009
Jig Bax added a blog post
A friend of celebrated his 30th birthday a week or so back, set at 8:00 on a Friday night. Normally, I would have had my fill of something right before heading down to wherever but unfortunately, my day didn’t go as planned and I was still held up i…
September 12, 2009
Photos look lovely Artur! :D Thank you for showing me the way, my Friend! Grateful forever! :D
September 12, 2009

Blog Posts

Jig Bax

Catering Blunder: Starving the Guest

A friend celebrated his 30th birthday a week or so back, set at 8:00 on a Friday night. Normally, I would have had my fill of something right before heading down to wherever but unfortunately, my day didn’t go as planned and I was still held up in rush hour traffic by 7:18 p.m.. Naturally, upon arriving at the venue, I greeted my host and went straight for the buffet table. Filipino Food, oh boy! I knew I was going to have to watch what I put on my plate. So I asked the wait staff which of the s… Continue

Posted by Jig Bax on September 12, 2009 at 6:00pm — 1 Comment

Jig Bax

A Dish for You

Surrounding the consciousness of the average man are legends on how the Universe and the World were created. Surrounding every knowledge known to man is the basic need to explain the nature of Their existence and evolution. Wisdom is the core from which all imaginings were founded.

When I first started writing about Food and Cooking, I had very little words to express very big dreams. But dreams only remain big when materially unattainable, while unattained means that those dreams were not true… Continue

Posted by Jig Bax on August 28, 2009 at 9:30am — 4 Comments

Jig Bax

Kundiman, Harana, A Few Cliches and My Sweet Tooth

The guitar - the most romantic instument. I never understood the reason for this, and I never did try to research on the subject. I suppose waking up with "Dahil Sa 'Yo"(Because of You) , "Maalaala Mo Kaya"(Will You Have Memories?), and "Mutya ng Pasig"(River Muse) each morning for more than 20 years obliterated all reasons to question its merits. Yes, the Kundiman and the Harana, songs of love and courtship traditionally play… Continue

Posted by Jig Bax on August 26, 2009 at 7:30am

Jig Bax

Baba Gannouj

This mixture is best at room temp. Try this as a spread over toasted baguette or grilled ciabatta as a starter with dry white wine or as accompaniment to a lovely rustic seafood broth flavored with saffron and a dash of lemon juice. It’d be a big hit!

You will need:

3 medium eggplants; grill over charcoal or broil on stove-top (unpierced) until skin is burnt and flesh is cooked and tender; set aside and let cool; remove skin and top

6 cloves garlic
1 large tomato seeded and finely chop… Continue

Posted by Jig Bax on August 19, 2009 at 8:57am

Jig Bax

Constant Cravings

**Thanks to all YE voices in my head.... LOL!!!

When I was a little girl, my Lola(grandmother) was in-charge of the cooking. She used to wake up at 4 a.m to compose her daily menu and by the time we arose, each of us family members had an array of dishes waiting to be devoured. From classically simple Breakfast Scones to decadent Chocolate Mousse Pie topped with perfectly soft Italian Meringue; smoky beef Jerky to succulent Wellingtons; my Lola made it all seem easily available. It was always a… Continue

Posted by Jig Bax on August 19, 2009 at 6:00am

 
 

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Forum

Jig Bax

Molecular Gastronomy: Art or Tart??? 2 Replies

Started by Jig Bax. Last reply by Jig Bax Aug. 20, 2009.

 

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