I don’t cook but if I am to give a TED talk, one possible topic that I would discuss would be the event when I cooked Adobo. A pork adobo for that matter. It is because this is the first time ever that I cooked such a Filipino dish and this happened not in the Philippines but no less than the high-end, well-heeled and sophisticated New York.
I would talk about the feelings of anxiety on how such ingredients would end up being edible and be fit for human consumption. I would talk about the various moods I felt when I was being instructed to the point of being obligated by my friend (Jhong) on what to do as well as the tips on how a perfect adobo would be like.
I would talk about the joys of learning how supportive another friend (Sid) became and gave a cooking-adjustment-advise during the duration of my cooking when the dish is turning to become salty and tough to the bite. I would talk about the pleasures of slow cooking and low-fire culinary technique as well as the innuendos of having to wash the dishes while waiting for this amazing dish to cook. I would talk about the thrill of discovering the secret ingredients that I learned so that the dish would be considered the best adobo ever.
I would talk about the ecstasies, the bliss and the delight when friends considered my first time Adobo to be such a great adobo dish! We all finished it! Jhong even brought some to his office as a “baon” (packed lunch).
And by the way, I’ve tagged this adobo as the New York Style Pork Adobo. I’m pretty sure, I would gain standing ovations and be invited to various TED talk events and venues if I would talk about it. Even Mr. TED of TED talk, whoever he may be, for sure would love my pork adobo.
Naka-tsamba lang ng masarap na luto gusto na kagad mag-TED tok. Hahaha!