{"id":2417,"date":"2020-06-05T00:54:16","date_gmt":"2020-06-05T00:54:16","guid":{"rendered":"http:\/\/test.tastesetters.ph\/?p=2417"},"modified":"2020-07-30T07:55:46","modified_gmt":"2020-07-30T07:55:46","slug":"food-trend-tastesetters-workshop-interesting-dishes-using-spices","status":"publish","type":"post","link":"https:\/\/tastesetters.ph\/?p=2417","title":{"rendered":"Food Trend: Tastesetters Workshop + Interesting Dishes Using Spices"},"content":{"rendered":"

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“I would like to think I have high tolerance for spicy food until I met people who take each bite with chili sauce. I realized I am a noob in the spice world.<\/p>\n

Last week was a different story as we got invited to a cooking demo hosted by Taste Setters Philippines featuring Tabasco and Lee Kum Kee. The event was held at the CCA Makati School and was attended by representatives from different food and restaurant companies. It felt like first day of school once again.<\/p>\n

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\nwith the Apple of My Right Eye (Paul) and Apple of My Left Eye (Rodel)<\/p>\n

Just like in school, we had to listen to Chef Louis Mabolo as she prepared interesting dishes using Tabasco Sauce.<\/p>\n

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Here are some of the dishes she prepared:<\/p>\n

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\nGreen Curry Rice with Tabasco Green Pepper Sauce<\/p>\n

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\nSpicy Chocolate Chicken Nuggets<\/p>\n

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\nStrawberry Chocolate Cake<\/p>\n

I especially love the dessert and how the Green Tabasco Sauce gives a kick of spiciness after a bite of bitter-sweet chocolate.<\/p>\n

Like in a real school set-up, we were grouped and challenged to come up with a dish using Tabasco and other featured ingredients. To make it more challenging, we were given different categories. I was assigned to the Pork and Fruit group. The other members of the team are from Research & Development Group of different food companies, I was confident they could come up with something more than the usual; and they did.<\/p>\n

The other groups also presented equally impressive dishes. I hopped in different stations and watched in awe as they do their thing with pots, fire and knives. The dexterous hands would tell you that they understand which ingredients would go well with which ingredients. Never mind that most of them have tattoos, they understand design on skin and plate.<\/p>\n

I love that Taste Setters is like a community that connects food enthusiasts – be it professionals working in the food industry, entrepreneurs or food business owners. The goal is to come up with new recipes from a simple ingredient (in this workshop, a hot sauce). It is more like, giving spices bigger roles in the recipe.<\/p>\n

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And this was what my group came up with:<\/p>\n

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I super love the presentation. Wondering where can you find the pork? Well, those bits are caramelized ground pork. They looked like lechon but they were surprisingly good.<\/p>\n

We had to leave during the judging time. What can I say, all these dishes are sure winners!<\/p>\n

What kind of dishes would you come up using Tabasco Sauce?”<\/p>\n","protected":false},"excerpt":{"rendered":"

I would like to think I have high tolerance for spicy food until I met people who take each bite with chili sauce. I realized I am a noob in the spice world.<\/p>\n","protected":false},"author":1,"featured_media":2432,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[539],"tags":[],"_links":{"self":[{"href":"https:\/\/tastesetters.ph\/index.php?rest_route=\/wp\/v2\/posts\/2417"}],"collection":[{"href":"https:\/\/tastesetters.ph\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tastesetters.ph\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tastesetters.ph\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tastesetters.ph\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2417"}],"version-history":[{"count":1,"href":"https:\/\/tastesetters.ph\/index.php?rest_route=\/wp\/v2\/posts\/2417\/revisions"}],"predecessor-version":[{"id":2433,"href":"https:\/\/tastesetters.ph\/index.php?rest_route=\/wp\/v2\/posts\/2417\/revisions\/2433"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tastesetters.ph\/index.php?rest_route=\/wp\/v2\/media\/2432"}],"wp:attachment":[{"href":"https:\/\/tastesetters.ph\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2417"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tastesetters.ph\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2417"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tastesetters.ph\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2417"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}