14 responses

  1. yee
    September 30, 2009

    Vinegar has been used in many countries to preserve food, it slows the growth of bacteria. Not only for pickling but if you used enough amount in cooking your food, you’ll be amazed on how long you can keep your food.

    I used to keep vinegar pork stew for about a month by re-heating it twice a day…and it’s still edible , but like you said, I don’t recommend anyone to try it :)

    • The Longest Way Home
      October 3, 2009

      -yee- I only discovered about vinegar in Asia. Reheating seems to be a worldwide method of killing bacteria.

      But one month of Pork stew!!! Wow you are brave! Glad you don’t recommend it. ;)

      -Nora- Yes, everything is so sterile these days. Looking into some western restaurants is like looking at a surgery. Face masks, gloves … No wonder children are having immune problems these days.

      Yes, I also don’t want to know how food is prepared in many many places!

      -car- Hi Car, good to hear from you. Totally agree with you. A lot of food is thrown out these days. What’s worse is that one cannot give this food with expiration dates away as government regulations make this illegal in many places.

      -Mchelle- Hi Mchelle, thanks for the comment and glad to see you here. Also glad to hear you have being enjoying the website. To be honesty I do not find El Nido transport that expensive. Though relative to distance, and the rest of the Philippines maybe yes. PP to El Nido on an Aircon Mini van costs 600 peso. While a public bus costs 250-300. To Brookes from PP is 150. Fan only Accommodation started from 250 in Brooke’s, 400 in Sabang, and 300 upwards in El Nido. Though you need to do some walking around to find it. But it is there :)

      Yes I have tried Paksiw. If that’s the really, really stinky fish you mean. The one you dip into vinegar. I can’t say it’s my favorite. I’d probably opt for a meal of Durian rather than Paksiw!! But yes, food left overnight and eaten the next day can often be some of the nicest!

  2. Nora
    October 1, 2009

    We tend to live in such a sterile society these days (and in certain countries), that we don’t know what to do if there isn’t a fridge!
    Even in places like Sicily, passing by markets with fresh fish and cheese that has been sitting in the sun all day – makes you wonder.

    But – people have done it for centuries. Good thing we don’t see how most food is prepared for us when we dine in restaurants in developing countries!

  3. car
    October 2, 2009

    Personally I think we have moved to the extreme. How many people throw away perfectly good, still relatively fresh, food just because it has passed it’s sell by date?

    Anyway as an aside, another positive with ref the vinegar, the acid not only will preserve the food, but it will kill off any bacteria that was lurking their prior to cooking.

  4. Mcelle
    October 2, 2009

    Hi I came across your website just about a month ago and since then I’ve been somewhat engrossed with your stories, especially since you’re currently posting about the Philippines, I’m a Filipina by the way living in Manila. I’ve been searching for posted comments/experiences about Peurto Princesa/El Nido because my friends and I plan to have a trip this coming December and I find your experiences in Palawan interesting and different from most I’ve seen. Nice that you are able to go to many places in the Philippines when most of us Filipinos hardly are able to, for so you say the transportation is not that cheap to travel here.

    Since you mentioned vinegar as preservative, have you tried fish paksiw? Though you say fish makes your stomach turn. It’s quite famous to most part of the Philippines, especially those in rural. Sometimes I crave for it but depending on the fish, and just about because I like sour food. We often have it in our house, maybe because its one of my parents’ all time favorites, just about any kind of fish will do for them, may it be the large ones like milk fish or tiny ones like dilis (not sure if its anchovy), hehehe. But it sure does last long, they often cook it in large volume but not be able to finish it all in a day or two, my brothers and I are not that too fond of fish too, but well as they say some foods does become more tastier/flavorful when reheated.

  5. The Daily Reviewer
    October 2, 2009


    Congratulations! Your readers have submitted and voted for your blog at The Daily Reviewer. We compiled an exclusive list of the Top 100 Travel Blogs, and we are glad to let you know that your blog was included! You can see it at http://thedailyreviewer.com/top/travel

  6. Mcelle
    October 5, 2009

    Hi again! Thanks for the info.

    Maybe you were thinking of those salty dried fish like tuyo or daing, or maybe the kinilaw? (which are also famous food here), those are not paksiw. Paksiw is fresh fish that is cooked in a casserole over fire, with only a little of vinegar, ginger, garlic, onions and pepper, a variety may have some vegetables like eggplants/ bitter melon. Well with my description you might even mistake it for sinigang, hehehe. Basically with paksiw, the fish is cooked tender, not dry and is already sour so there is no need to dip again on the vinegar.

    Anyway, mentioned above this site is on the list of the Top 100 Travel Blogs, congrats!

    • The Longest Way Home
      October 6, 2009

      Hi Mcelle, Daing I think. I try to forget it, but the smell still lingers!

      I pass by a lot of dried fish stalls a little quicker than most. It’s not my favourite at all. But Squid from the Philippines … Yes, that’s great!

  7. Maya Gonzales Berry
    October 8, 2009

    Hi, just came across your blog in the past couple of weeks. I found this entry interesting because we have recently had some problems getting ice in the outback, and were trying to think of ways we could change our ways of eating with out going to cans. Don’t think I will try the Adobo, but enjoyed reading about it.

    • The Longest Way Home
      October 11, 2009

      Hi Maya, Glad you found this entry interesting! Pickling, drying, salting and all other ways are great for preserving. But sometimes practicalities and health dictates refrigeration is a better option alright. I used to freeze ice blocks just to keep a refrigerator cool during long periods of no electricity in some parts. Likewise those reflective freezer bags do seem to work a little at keeping things cool for a while. Hope you get your ice situation sorted out. And thanks for stopping by!

  8. suelin
    October 16, 2009

    there is a liquid called cassareep that is used in the caribbean for preserving food. it is made from fermented cassava juice. perhaps somewhere on your travels, someone is using it as a alternative to vinegar.

    • The Longest Way Home
      October 17, 2009

      -suelin- I’ve not heard of this before, and it really seems interesting. I’ve come across fermented Cassava, but not the juice. I know in some places cassava can be poisonous unless you know how to use it.

  9. popcom
    October 18, 2009

    im just mainly curious about 1 little thing are you the guy from the video that says clean cut no beard and lean mean fighting machine and then it shows you all over the place in different places and such then shows you at the end? anyways im just wondering about that also i was wondering how much money did you start off with on your journey i wanna travel one day and after read about 75% of this blog tonight i decided i think right when i get my pardon im gonna start my journey without a car etc just get what i can when i can get it even if it means catching a wilder beast lol :) !!!! and btw your an inspiration !!!!!!

    • The Longest Way Home
      October 19, 2009

      -Popcom- i reply to comments and email whenever i can. I travel on a budget and am not online 24-7. I’ll answer your email and questions as here.
      I do not have a video like that. Mine are on youtube. All budgets are mentioned on each country page on the left and on my about page. I might do a full page dedicated to this in the future, but its relevant depending on how and where you travel. Squid taste depends on what way its cooked. Is on bbq the clean, meaty, and not so fishy. The very best with your travels, i hope you dont need that wilderbeast ;)

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