Proceeded to a Chinese resto nearby.
And this caught my immediate attention:
Was with my wonderful family after Joax' triathlon,
...and as always, after each finish by any family member, a little celebration meal is in order.
Proceeded to a Chinese resto nearby.
And this caught my immediate attention:
Enjoy the season by NOT serving the family, always, all those pork, beef, lamb, or poultry.
Inject a healthy meal in between.
Readily available. Quick and simple to prepare. Nutritious. Austere.
Plain salted & peppered fried Tilapia.
No need for culinaristic approach here.
Just get your Tilapia.
Nile, Blue, Mozambique or Batangas/Cabanatuan (Philippines) specie, whatever.
Thoroughly cleaned, enough salt & black pepper. Fry to desired crispness.
1 or 2 salted egg cut in half to garnish. Should there be no salted eggs, hard boiled ones will do.
In a boiling water in pan, pour in 10ml (about 1 teaspoon) sesame, palm or soya oil.
Using a strainer blanch quickly your:
...cut "ampalaya" (bitter melon), 3-4 pieces "okra" (lady fingers/gumbo), 2-3 pieces eggplant,
1 big tomato and "kangkong" (water spinach). Wedge the tomato. Garnish as above.
For veggie dip:
...mix thoroughly 50 grams of cooked shrimp paste ("bagoong) which is available in all Asian store
near you and 15ml. vinegar.
You may wish to add or substitute veggies of your choice like:
string beans, add sliced cucumber or white onion. Serve with steamed rice or as is.
BUT SUPER HEALTHY.
We all love food. But can we taste the reality in them or we are just “eye eaters”?
Early October I received an email from Ms. Marjorie saying she loves my web/blog
and thanking me for sharing those yummy photos and
introduced “Supertaster” offering to send me few strips to try at no cost at all.
Outright and instantly, I got interested. Those strips will spell…repeat, WILL SPELL out whether
I am a “SUPERTASTER”, a “NORMAL TASTER” or a “NON-TASTER”.
My line is the right and proper use of different ingredients in a recipe
or processed food product and to do that-I MUST be able to distinguish
varied aromas, flavor profiles and TASTES.
These test-strips will help me a lot.
And so, I requested her to send few samples that arrived in no time.
My wife and I experienced the lingering of “bitterness” in our tongues
even after series of water rinsing. No alarm here.
It just SIGNIFIES we are both “Supertasters” and we need so
to lead our family’s food processing, blending, innovating and creating business.
I feel and confirmed to myself we are in the right business track.
Suddenly, this BIG query rumbled in my mind:
…how about the “NO-TASTERs and the “NORMAL TASTERs” who are cooks and/or chefs
tasked of developing and making recipes? If they are either “NO” or “NORMAL”,
how can they make acceptable, properly ingredient-ized thus rightly priced recipes?
Being a “Supertaster” presupposes you’ve got more “large papillaes”
or the “large taste buds” which make you become very sensitive to bitter and other preferential tastes
that will guide you in creating or developing the right, nutritious and aptly priced recipes
for your family and/or your clientele.
What if you’ve got less or just few?
TASTE IDENTIFICATION leading to PROPER INGREDIENTS’ BLENDING
IS THE MOST IMPORTANT CRITERION IN RECIPE AND FOOD DEVELOPMENT.
And regarding taste buds, how genetically many we have and how we abuse them,
check my previous post in this web’s “Few Things About Recipes…” page or click here.
I could go on mentioning more advantages of knowing whether you are a “Supertaster” or not.
Just check below print out and the video in this link. Well explained.
Go ahead…get some
and try whether you, your kids, your spouse, relatives or friends are “Supertasters” or not.
Due to our varied skeds , getting whole family together always gears to blank wall.
Which is why we celebrate our own version of "Thanksgiving" on an agreed day,
whatever month or date it falls.
And every time, the youngest creates a "scene" to the joy of all.
Last year our little Juan, out from nowhere, grabbed one leg of my newly oven roasted chicken,
ready to munch to pieces. His Mom saw the action: "Juan, no... we have to wait till every one is set in the table".
And this happened:
...and the little one, saying..."OK"...sat by the table patiently, to the joy of all of us seeing his reaction,
alternately blurting..."good boy...Juan is a good boy".
Our family's simple celeb. Plain get together. Simple food.
But the joy and laughter and memories...linger.
To ALL my readers & viewers:
U.S.A. & PUERTO RICO (celebrating 4th thursday of November),
CANADA (2nd monday of October), LIBERIA (November 7, 2013),
NORFOLK ISALAND (November 27, 2013) and
the other countries supporting my personal web/blog:
France, UAE, Germany, Malaysia, Thailand, Australia, Israel, Singapore, Japan,
Ireland, UK, Russia, Switzerland, Ukraine, Mexico, Saudi Arabia, Lebanon,Denmark,
Norway, Netherlands, Romania, Portugal, Estonia, Moldova, Bahrain, South Africa,
Czech Republic, Indonesia, Taiwan, Oman, Greece, South Korea, Kuwait, Pakistan
Kazakhstan, Spain, Argentina, Vietnam, China, Turkey, Australia and to ALL...
The BIG turn of events, happening and scenario in the "working class" of the country
contributed to some citizens NOT having these festive food for Christmas. Read on...
Being survivors from typhoon's ravages is a "given reason". Now, the other fact...the other reason:
THE RISING UNEMPLOYMENT. WHY?
Before, circa 70's & 80's, when we, the working group, were called for job interviews, all preps were in order. What we shall wear defines our being. Clean, neat and dressed like "pamburol" as teasingly termed. After days ahead of due diligence scouting where the office is for said sked, we come 15-30 minutes before the alloted time. We come prepared, talk with sense and full of determination to succeed and go pass the echelon of corporate hierarchy proof of which we MUST show via hardwork. We perform hard enough to be noticed by management. Concern for the growth and uplift of the firm are our daily
vision and mission. The story doesn't end when we get promoted. Promotion signals the start of more vibrance and dynamism.
And so be it until the 90's when "contractual employment" begun to rule Philippine working arena. There was a change in attitude. Employment agencies mushroomed, temp hirings multiplied and the C & D working class grew. Resignations are no worry for agencies as applicants for needed positions double each day.
Contractuals instilled in their minds that "a complete employment" is just 5 months. Afterwhich they must go and look for another one...and another one...and another one. The attitude turned from dynamism to show off good in current job into one focused on looking for next employment...and to the next...and to the next. And while applying, many did not mind the proper decorum. Coming in late for interviews. Arriving in informal attire despite ad notice to that effect. Moment they're hired they become unmindful of company policies & regulations for if they are fired-out it's picking peanuts to change employment venues. Determination to succeed gone. The total attitude of reliable and best fitted worker or employee is lost. Many kept on changing jobs and a lot of them applicants, who became contented with just transferring-forgot to grow-grow intellectually until they do not meet employers' requirements any longer that they fail...tremendously contributing to the jobless wanderers.
As an example to this, our company hired a very active, industrious and efficient Supervisor for Special Events Operations.
Really efficient. But after 5 months she resigned and applied for another job. We asked her why. Her reply was: I was accustomed to doing such. I need to change job. Oh WOW!
I believe contractualization of workers hit a gold mine in the matter.
Here are my own experiences:
1. 2 applicants were sked to appear at 10:00 a.m. on certain date. They confirmed beforehand. Days before the scheduled date, there were no notices that they won’t be able to make it. They arrived 1 day and 2 hours late after the mentioned date. I SENT THEM HOME. NO INTERVIEW.
2. For so many times there were applicants called for interviews who will confirm appearance on set date but will call or text 1-2 hours pre-interview that they cannot come for they had NO money for fares. WHAT?
3. In the process of interview I noticed the constant change of employment of 1 interviewee every 5 months for about 8-10 times. And I asked why. He replied: “of course Sir, I’m young and adventurous and I easily get bored of one employment”. My next question: “and so what will happen if I hire you? You will do the same thing to us” His reply: “aahh I’m really not sure Sir” AND SO, my last question was: “DO YOU KNOW YOUR WAY OUT”?
4. Out of the total 300 or so applicants for different positions interviewed, 6 passed to be Restaurant Managers. But the 4, after making them sign/accept the appointment papers absented themselves from the VERY FIRST DAY OF WORK and 3 appeared as if NOTHING had transpired on the second day and 1 on the third day. THEY ALL WENT HOME EMPTY HANDED…JOBLESS. (such offense is particularly listed as company violation on the signed appointment paper)
5. Out of so many, these 3 were hired but proved un-worthy of continuous hiring.. On the first day of orientation and product knowledge training, all arrived late. 1 arrived 2 hours after scheduled time, another 48 minutes after and one 36 minutes late. The second day, they, again, all arrived late blaming the rush hour and traffic. I PAID THEIR 2 DAYS AND SENT THEM HOME…as always, again, OUT OF JOB.
6. Despite the tiny 40-pax seating capacity of our resto, I had fired out 8 cooks/kitchen helpers and 6 service crews. Our products are “innovations” of existing recipes and newly created technologically processed ones. Being different from the rest and from what have been learned formally or by “huido”, they call for massive product knowledge and actual training. Preparations, EXACT cooking techniques and quality consistent serving are a MUSTs to us.
To attain the degree of needed consistency, STRICTLY TO BE FOLLOWED printed cooking procedures (both in English & in the dialect) are handed out and clearly explained to the minute details including the “WHYs” they must be followed up to “what will happen” when they are NOT. Examples are explained and actual tasks are demonstrated.
Almost ALL of the dismissed cooks & kitchen helpers obeyed the rules and procedures for no more than 4 times then reverted to what they have erroneously practiced from former employments or “boredom” set in or “kayabangan” (boastfulness) erupted. Inconsistency surfaced to the detriment of our products. Loss in sales, negative publicity and 2 or 3 even took them up to different social media forums. Had to act fast.
Big number of our clients are “repeaters” and some are literally and strongly pushed to purchase due to mouth advertisements from friends, non-friends and social media commendations from various food bloggers. They are NOT “just to fill the belly” affair. Regular clientele really look for them and expect that they are consistent to what they have loved before. In vain if kitchen staff will deviate from the rules.
…and so…they’re back to jobless status.
7. Ok, hired. Assigned as service crew or cook to one of the special events we participate into. Their team is complete with “all”…repeat, “ALL” needs in that event. Not only complete to the teeth but in good usable conditions. Upon return to office, used utensils, materials & equipments are geared to specific area. Hours later a checker & dishwashers clean up, wash, rinse thoroughly and disinfect all for next event’s use.
Most often, dishwashers will discover broken utensil or material, loose screws, incomplete damaged equipment or any other wreck. Nobody informs anybody. Loose screws can easily be tightened as “screw drivers” are amongst the things in the team’s electrical bag. Nobody cares. Nobody tells…and headache sips in. Whew!
Now, they are surprised why they do not land in a job-not even called for interviews. No concern to even ask themselves: “why don’t I get a good job”, “why am I always out of job?” or “what’s wrong with me?”
…more to come
Our family's little Juan, my youngest grandkid, really belts out songs at his early, 1 year old, age.
Songs taught by brod & 2 sisters plus the ones he hears & sees from tv programs.
(Fanatic of x-factor & "Carlie")
1.8 years old last Christmas, I decided to gift him with "ukelele" and watch what good will this do to him
& in his inclination to singing.
Initially, this is how...
I said no, that's not the way.
And he abided...asking: this way?
NO! You have to strum it. Come here I'll show you.
"It's ok. I'll just sing".
Starting tomorrow (Nov. 23, 2013) 12noon-12midnight & every Friday & Saturday thereafter
grab this super crunchy ultralicious favorite of yours at EL-SUR Alabang Town Center.
In Manila, we are safe & sound. Everything is normal.
But this shot sort of sympathizes with our fellowmen down mid & south.
Could imply worldwide feeling & sympathy towards victims & survivors of Typhoon Yolanda
that ravaged Southern Luzon, Visayas & Northern Mindanao regions of the country.
The outpouring of worldwide support, acting as one, including those from China & Hongkong
with whom Philippines is undergoing top notch "hassles", clearly spells..."BROTHERHOOD"
and this is...more than "FRIENDS".
To my foreign viewers & readers, you know who you are (while I am forever thankful),
YOUR HELP WILL GO A VERY LONG LONG LONG WAY.
Our Red Cross is always here to assist you.
Thank you..."my brothers and sisters".
I do not promote guns. Gun assembly & build ups are my hobbies.
Practical rifle and pistol shooting are my passion.
When worries cloud my brain, problems stand in the way of my thinking activities
or when I'm happy, in joy or just plain jubilant...you'll find me in a firing range or in a competition.
Despite age catching up on me, slowing down my movements & the quick acquisition of "sight picture"
in a fast competitive phase...my day is complete after a smell of burnt gunpowder or even a "tail-ender" match finish.
Below, see how a friend does his job in this world of competitive shooting, IPSC.
My favorite...Edward Rivera.