My new “Buddy”…in car amidst traffic, while watching movies and every sudden rumbling of tummy.

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A bit break from recipe issues while I prep for the next poultry serving that will be posted following this.
Next EAT.LEARN.DISCOVER “chicken” recipe issuance
will surely entice you to go into fried chicken biz and compete with stalwarts like:
Bon Chon, KFC, Jollibee’s Chicken Joy or Shakey’s Chicken Packs (Solo, Buddy).
Pardon for not mentioning the “others” as I feel
some, NOT ALL, were just launched to pre-empt entry
of internationally known brands and/or “blindfolded ingredients’ magic” was utilized
into the production of said “crispoultry”.
Do check my next recipe post.
But why feature this SKY FLAKES?
37 years of ingredients, food chemicals/seasonings and consumer products blending
instilled in my being the normal & usual urge of
fully “smelling”, “tasting”, “analyzing” the ingredients used thereat
and judging the way(s) of cooking applied to the food I eat.
That’s every time. Each time. All the time.Very few, I mean very very few, pass Marilyn’s (Pangs my spouse) and  my liking, which is why
we only have 9 yum-hangouts
we alternately take time to partake our favorite food in a month:
1.  Chinese (mid-price): Luk Foo
(Commonwealth & Mindanao Avenue)
2.  Chinese (bit pricey): Gloriamaris-Greenhills
3.  Pizza, their new breaded chix formulation + beer: Any Shakey’s
4.  Filipino Carenderia Type: Countryside-Katipunan
5.  Pork, Chicken BBQs: Negros Inasal Express-Timog
6.  Salad, Pasta, Beer & Finger Food: Flaming Wings
(Katipunan & White Plains)
7.  Breaded Chicken: Still KFC (Any)
8.  Seafood “Paluto”: Hong Kong Master Cook-Macapagal Ave.
In view, each time we encounter a passer, instantaneously it sinks into our liking and we continuously patronize.
Above experience equips me with familiarity to the types of dusted, dough incorporated
or oil-added spray food seasoning or flavor that are applied into our food
more particularly, but not limited to, snack items.Been masticating SKY FLAKES all my life.
This Cheese-Flavored presentation really hooks me up.
I’ve formulated various cheese flavored mixes and seasonings
for some snack firms in the early days of my Griffith Laboratories’
(the pioneer flavor blending company in the country) stint
and a lot in my own blending company circa 1983
but this one is a “masterpiece”.Close your eyes and sniff a cracker.
Undoubtedly, you will note the aroma of queso de bola” (Edam cheese),
the quite hard-cheese ball-Netherlands origin kind
we love to have in our center table on yuletide season.
Remember “pato” and “marca piña” brands?Crackers evoke creamy-milky taste when crunchily bitten
while ecstasy of “queso de bola” flavor
melts in your palate as you continuously enjoy bite after bite.
Dusted cheese flavor is perfectly even in the entirety of each cracker.
Really good.

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I don’t work for Monde M.Y. San, producer of Fita & Sky Flakes biscuits’ brands, nor paid to write this.
I just want to post an experience, a statement of fact
and propel my desire of letting foodies be aware of what’s real food.My dear readers…THIS IS TRUE INGREDIENTS’ MIX/BLEND.
You won’t go wrong biting this Cheese Flavor Sky Flakes yourself and/or offer them to your kids
My hat’s off as I bow…proudly exhaling
CONGRATULATIONS
Monde M.Y. San R&D Team
(if you’re the one who developed the flavor)
or
the food blending firm/supplier
(which might have supplied you with the complete blend).

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