Last night, I prepared turkey burgers for Ali and Pollux. I don’t have any pics to post because the burgers vanished somewhat instantly after I set them on the table. They’re really nothing fancy, I just got some breaded turkey burgers and double-smoked bacon from a nearby deli and hamburger buns smeared with butter. I also tossed in some cheese, lettuce and caramelized onions. It was quite delicious, very filling and easy to make. I served ‘em deconstructed style.

According to Food Network, deconstruction, a term coined by the French philosopher Jacques Derrida, refers to a style of literary analysis where text is analyzed closely and dismantled into independent parts that, though they work in the context of, say, a paragraph, may contradict each other in and of themselves. Essentially, it’s a way at looking at the individual parts of a commonly-accepted whole, and how they interact with each other outside that whole. Restaurants started serving “deconstructed” food; that is, sums of parts: like the deconstructed Caesar salad (stacked romaine lettuce, an anchovy, an egg yolk, and some shaved Parmesan, in separate heaps on a plate), the deconstructed martini (separate shot glasses of gin, vermouth, and olives). I’m quite lovin’ this deconstructed way of serving food. That way, you can easily remove the food or ingredient that you don’t want to eat (some nasty veggies, perhaps? Lol.)

Next time I’ll show you how to make a deconstructed sinigang na baka, it’s actually beef in tamarind broth, an authentic Filipino dish best served with steamed rice.

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