Bacalao

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                    [ArticleID] => 924654
                    [Title] => Bacalao ala Vizcaína: Penance or indulgence?
                    [Summary] => 
I saved my all-time personal favorite Lenten bacalao dish recipe for last — bacalao ala Vizcaína.

                    [DatePublished] => 2013-03-28 00:00:00
                    [ColumnID] => 136103
                    [Focus] => 0
                    [AuthorID] => 1236973
                    [AuthorName] => Claude Tayag
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
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                    [ArticleID] => 913839
                    [Title] => Bacalao: Penance or indulgence?
                    [Summary] => 
Attendant to the deep Catholicism we’ve inherited from Spain’s more than three centuries of colonization is the practice of fasting and/or giving up certain types of luxuries as a form of penance during Lent, in particular abstaining from eating any type of meat.

                    [DatePublished] => 2013-02-28 00:00:00
                    [ColumnID] => 136103
                    [Focus] => 0
                    [AuthorID] => 1236973
                    [AuthorName] => Claude Tayag
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => 
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            [2] => Array
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                    [ArticleID] => 181980
                    [Title] => Bacalao: Gastronomic superstar
                    [Summary] => Cod fish, which is more popularly known locally by its Japanese name gindara, is one of the most important fish in the history of mankind, since it is served either fresh, frozen, or as bacalao, which is dried and salted. Cod’s popularity is due to its distinct buttery flavor. Its flesh, especially if really fresh, separates into large flakes, and is excellent and is easily adaptable from a chef’s point of view. 


                    [DatePublished] => 2002-10-30 00:00:00
                    [ColumnID] => 136103
                    [Focus] => 0
                    [AuthorID] => 1778012
                    [AuthorName] => TURO-TURO By Claude Tayag
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
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Bacalao ala Vizcaína: Penance or indulgence?

By Claude Tayag | March 28, 2013 - 12:00am

I saved my all-time personal favorite Lenten bacalao dish recipe for last — bacalao ala Vizcaína.

Food and Leisure

Bacalao: Penance or indulgence?

By Claude Tayag | February 28, 2013 - 12:00am

Attendant to the deep Catholicism we’ve inherited from Spain’s more than three centuries of colonization is the practice of fasting and/or giving up certain types of luxuries as a form of penance during...

Food and Leisure

Bacalao: Gastronomic superstar

By TURO-TURO By Claude Tayag | October 30, 2002 - 12:00am

Cod fish, which is more popularly known locally by its Japanese name gindara, is one of the most important fish in the history of mankind, since it is served either fresh, frozen, or as bacalao, which is dried and...

Food and Leisure

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