Let's talk balls.
Mr Libog treat my self and my wife to lunch over the weekend.
As is the usual practice, talk at our table centered mainly around basketball, specifically recruitment.
"Malapit na Fil Oil ah," he stated, referring to the Fil Oil-Flying V Premiere Cup, the summer basketball tournament organized by the local petroleum company that bears the same name.
I nodded, knowing this tournament would begin after the Holy Week, so it was only about a week or two away.
"Sino mga bago natin?" he inquired, referring to who the new players might be on our varsity roster.
I shrugged. Apart from transfer student Gab Reyes, and two players who failed to make the last season's regular roster for different reasons, I actually had no clue who any of our new talent (if any) there might be.
I told him about Reyes, and the other two guys: Tyler Tio and Gian Mamuyac. He was of course familiar with all three, since we had followed their developments even as far back as their high school days. I said they were doing well in the offseason tournaments like the Fr Martin Cup and the Milcu Got Skills Challenge Cup.
He didn't sound too impressed. "That's it?"
"So what we have is an athletic forward who Lord only knows has been doing what the last couple of years we haven't heard a thing from him, a guy who should have been lined up last season were it not for paperwork that had nothing to do with his game, and another guy who we both agreed should have been lined up ahead of at least three other guys who didn't actually do shit for us last season. Would that be accurate?"
I nodded again. Although I did add that at least we're getting three guys who aren't total greenhorns and who could come in and play right away within the system of the team and the coach, which is always valuable.
"Valuable, yes, but doesn't guarantee us a title does it?" he asked, rhetorically as usual.
My wife was busy putting fried rice, squid heads, beef, broccoli, tofu, and clams on our plates while we were engrossed in our little discussion. It pays to marry the right woman, I tell you. She will make sure you can keep enjoying a good meal without having to skip a beat in your in-depth basketball conversation.
I said that with Reyes, Tio, Mamuyac we would have a better perimeter now, that can provide firepower, defense, experience, and much-needed speed.
"I hardly think Tyler and Gab will provide speed, only Gian is a natural runner in that bunch. You are correct though that Tyler can provide additional firepower, Gab too, because Gab I think is a better shooter than Thirdy Ravena. But then again Gab might be what, in his fourth year in college by now, dapat lang naman sigurong gumagawa na siya, athletic naman siya, may pukol, sa edad niya dapat lang naman kaya na niya gumawa. So once again we have to thank Lasalle for another guy they couldn't use, because now he gets to play in a blue uniform," he expounded.
"Alam mo totoong tanong diyan: ano ba ginagawa nung mga tao na dapat naghahanap ng talent para sa team? Bakit pa sila pinapasweldo? Troy Mallilin hindi nakuha. Justin Baltazar hindi nakuha. Ricci Rivero hindi nakuha. Aljun Melecio hindi nakuha. Lahat ng mga players na gusto ko, 'yun ang mga hindi nila nakuha. Wala na ngang clearance na kailangan, wala na ngang residency, hindi pa din natin sila nakuha."
"So sino-sino ba mga nakuha natin? Mga good students? Kung good students kailangan natin huwag na natin padala sa US ang team tuwing summer, magtayo na lang sila ng separate scholarship fund specifically for good students who make the basketball team. OK lang naman kung ganun ang gusto nila eh, pero pupusta ko lahat ng yaman ko, never mananalo ng UAAP championship ang team na good students ang lahat ng players. No way," he declared.
So was he saying we would have a losing season?
"Far from it, I think we will return to the Finals at the very least, where once again our problem will be how to match up against (Benoit) Mbala. Sino pantatapat natin sa kanya, sina (Chibuezee) Ikeh at George (Go) na naman? Hindi porke nakapalag tayo kahit papano last year ganun-ganun lang magagawa natin ulit 'yon this year."
"We can be thankful na wala na si Jeron (Teng), and he really is a big loss for them, kasi hindi ganun kadali replace ang scoring at veteran leadership niya. Kaya lang papano kung mag-step up naman sina Baltazar, Ricci (Rivero), Melecio, makabalik din ng maganda 'yung Gboy Gob, or maka-contribute right away 'yung Troy (Mallilin), talented players lahat ang mga 'yon ha."
"Pero sabihin na lang natin na lahat nung mga locals nila hindi gumawa as expected, andiyan pa din si Mbala eh, at 'yon walang katapat sa buong liga. So papano na tayo niyan?"
File this under "Wala Lang, Walang Kinalaman Sa Basketball", specifically under "Food and Drinks".
I just had a long discussion with an old college friend and one of my best friends of all time, Babymaker.
Babymaker is from an old Albay family, really old school, old roots Bicol, and he makes a mean "laing".
For lack of a better translation, let me roughly describe this to those unfamiliar with the dish as the top leaves of tubers, cooked in coconut cream, with the usual Filipino spices and seasonings.
"Here is the basic 'recado' (ingredients): Bagoong Alamang, the colorless variety (a kind of aggressively salty, fermented fish paste), Tinapa (smoked fresh fish), leftover Adobo (a kind of pork braise in soya sauce and vinegar), garlic, onion, ginger, siling labuyo (the red devil chili), siling malaki (the long green finger chili), and native suka (vinegar), and of course kakang gata (first pressing of the coconut cream)," he enumerated.
"The cooking is very tricky, and only the old masters get it right most - I repeat, most - of the time, that is to say, even the master cooks of Old Bicol will never get the cooking of laing done just right every time," he noted.
"Genuine Bicol laing, at least as I grew up with it, ends up dry-ish, dark green, all leaves, absolutely no stems, and the coconut cream must have rendered out its natural coconut oil without burning of course, and you cannot, indeed must not, stir or mix while cooking, again while making sure it doesn't scorch or burn. It is as much about timing as it is about technique," he expounded.
"The stuff you get here in Manila is utter and absolute crap," he teased with his usual derisive guffaw.
I've tasted his laing a number of times, and indeed he never claimed to be a master cook of the dish, so those times were I would say 50-50, at least in terms of him hitting all the marks of the traditional laing he grew up with.
One thing I must note however: Although he says he hit the mark maybe only half the times when he served it to me, to my unbiased mind and taste buds, I'd have to say he actually made a delicious laing maybe 9-out-of-10 times.
That got me to thinking: If the stuff was delicious, even if it wasn't the genuine article, or the real thing, especially to someone who grew up with the dish, and was from the dish's native locale, doesn't that still make it the real thing after all?
Consider: we cook in order to eat, and of course since we go through the trouble of cooking, we try (or at least I'd like to think most reasonable people try) to cook something delicious. You're going to eat it, you cooked it, you might as well make it taste good, right?
Now if something is considered genuinely delicious to an eater - whatever that eater's threshold is for "delicious" - does that not make the dish successful, and therefore the real thing?
It is like that old publicity gimmick, the blind taste test. You get a product, you get two of your competitors' products, you make a bunch of people sample each of the products, and hopefully they choose your product as the best tasting among the lot they tasted.
To a non-Bicolano, especially to someone who doesn't know how to cook, if a dish strikes us as delicious, then that should be the happy ending for all and sundry, yes? It may not have been cooked perfectly according to the cook's knowledge of how the dish should have been cooked, but if the eater still found it genuinely delicious, then that dish should by all accounts still be considered a success, yes?
For all we know, had the cook cooked that dish the "right" way, and it had come out "perfect" per the cook's standards, the eater might not have liked the dish. What are we to make of the dish then? That the real deal is actually unpalatable and the "wrong version" of it is the one that is actually delicious?
My friend of course, known for his bullheadedness on all matters, especially his native cuisine, would have none of it. "I've never had a complaint yet about my laing," he huffed.
"But my friend," said I, "if your laing was only 50-50 on the mark the times you made it for me, and I still found it delicious 9-out-of-10 times, isn't my opinion of more weight than yours? You are after all cooking it for me, a non-Bicolano."
"If you were a barbarian, sure, no problem," he gruffly retorted, "but I know you are a civilized man with a sophisticated palate, and I tell you that laing can only prepared the way I have described it, using the ingredients I have enumerated, and anything short of those two things blending in perfect harmony, is a failed laing! And if you think a failed laing is delicious then perhaps I must rethink my opinion of your civility and the sophistication of your palette!"