Exultant!

It was in the library that we were received by the then Pope John XXIII. Even then, to us, he appeared very saintly. And when he invoked us, journalists, to always write about the truth, we knew he was giving us a mission.

We were full of joy when we read the announcement from the Vatican that Pope John XXIII will be canonized in April next year. We were exultant that the one Pope we actually met in person was coming to sainthood. We were a greenhorn journalist when we were included among the newspaper men and women invited to have a private audience in the Vatican in the late ’50s. It was an awesome experience, like stepping into the portals of the heavenly Kingdom. It was in the library that we were received by the then Pope John XXIII. Even then, to us, he appeared very saintly. And when he invoked us, journalists, to always write about the truth, we knew he was giving us a mission.

Solingen of Germany is a brand of scissors and manicure sets that we have always known for quality and durability. Recently we got introduced to another line from Solingen, a collection of Wusthof knives, in an event held at Gourdo’s in Makati. The brand, named after its founder, has operated since 1814. Today it is still managed by the same family, with a gentleman named Harold, a 7th generation Wusthof, at its helm.

The knives have been preferred by professional chefs, particularly those from Germany and Japan, and fastidious home cooks who want precision in cutting their ingredients, whether meat, vegetables or fruits. It is a company with some 300 workers engaged in production in its facilities in Solingen. The knives are forged from a single block of high carbon stainless steel, and are razor sharp with blades that have long service life. They each come with a cutting board. These Wusthof classics are certified by the US NSF.

Introduced in the country during that media event were four types of knives demonstrated by Chef Mike at Gourdo’s where they are now available. There is the Chinese cook knife with the familiar wide blade at P8,500 each. The chai dao, P5,470, has a slight curve, ideal for crushing garlic and other elements. Ancient cutting tradition is typified by the Yanagita at P6,250. It is the perfect slicer for sushi and sashimi that produces paper thin slices. Inspired by the Japanese Santoku is the classic Superglider (P7,100), gently curved, uniquely with holes, which prevent sliced food from sticking to the blade.

Chefs Mike and Brando (Santos) regularly conduct knife skills training at Living Well in Podium. Check it out.

Here is a new twist that the junior cook in our house did to the usual adobo. She added a bit of brown sugar, which gave the chicken a different taste. It became like an asado, truly delicious!

Another one uses tengang daga (fungus) for her pancit palaman. She does away with the chorizo Macau, producing a completely Filipino pancit without the flavor of the sausage. Then there is tinola where the sliced ginger is added after the chicken has been boiled and tenderized without the usual sautéing process. Quite flavorful as the ginger gets infused in the broth and the meat.

Individual innovation, indeed, makes the life of a cook more challenging. When things come out delicious, one knows she/he has succeeded in giving her/his own personal touch to the dish.

Continue to innovate and keep on cooking.

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