Chef Cristina Quackenbush of Milkfish in New Orleans tells us her favorite Filipino food memory, from her childhood in Indiana.
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If we truly are what we eat, then I'm Bangus- otherwise known as Milkfish. But I'm not that sanitized, boneless small version you see at restaurants. I'm grown. I'm full-flavored and I'm prickly as hell. See that's the thing with me and Bangús: It will take some patience and effort to enjoy the unique taste we bring.