A DIFFERENT BURGER.

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100% PURE U.S.CATTLE BEEF BURGER PATTY
(The No Extender Pure Beef Burger Rounds)
Utilizing 100% ground U.S. cattle beef from either short plate,
brisket or flank will give you:
patties that are flavorful, bite friendly
and if done right…the crispy outside indulgence to a juicy inside ending.
Multitude of variations have been adopted in the manufacture of burger patties
and below recipe is my “innovation”,
the same formula we apply in our own company’s production line.
Veering away from the low-cost buy 1take 1 affair
and the ones offered “sa pakanto-kanto lang” (hole in the wall by the corner)
expect higher production cost as we will process
a no nonsense product considered “classy”, “elite” and intended ONLY for the
“educated taste buds”.
This is for your family to enjoy.
Or
for a top-notch business should you wish to pursue.
INGREDIENTS:
MEAT:
1 kilo ground U.S. short plate or brisket (at least 15-25% fat content)
NOTE: (caveat emptor) careful when your grocer offers you:
Angus or Wagyu or whatever.
Check this related post re beef.
FLAVOR ENHANCER BLEND:
1 large white onion very finely chopped
20 ml. evaporated milk
20 ml. Kikkoman soy sauce
8 grams fine salt
2 grams ground black pepper
4 grams garlic powder
PROCEDURES:
1.    In a bowl, mix milk and soy sauce of the flavor enhancer blend.
Dissolve well salt, black pepper and garlic powder. Toss & tumble.
2.    Add in finely chopped onion. Mix well.
3.    Add in into ground beef. Mix thoroughly. DON’T PRESS BEEF
as they will become masapa” (mashy)
JUST TUMBLE UP-DOWN-SIDEWAYS.
NOTE: This process takes away the need for eggs as binder.
Tumbling beef very thoroughly will break its flesh protein that they become sticky
thereby binding effect is attained.
4.    Scoop enough emulsion (the combination of ground meat and all the liquid & powder ingredients)
per desired weight and hand form into round patties.
5.    Use wax paper or paperlene in between patties to prevent sticking to each other.
6.    When done FREEZE formed patties minimum of 4 hours.
Direct from freezer, you can now griddle, fry or grill your stone-hard patties.
NO THAWING. PATTIES MUST BE COOKED STONE HARD.
If griddling: pre-heat griddle. Brush little EVOO (Extra Virgin Olive Oil)
or palm oil unto each frozen patty.
Sear quickly unto griddle for 2 minutes each side. Tone down heat to low.
Finish griddling patty for another 1 minute each side.
If frying: pour little oil unto heated pan. Fry each side for 2 minutes. Done.
If grilling: brush little EVOO or palm oil unto each side of patty.
Over very fiery red charcoal, set frozen patty on top.
Grill for 2 minutes each side. Done.
Now, do your best shot on what type of bread you wish to wedge your patty into,
you want it grilled as well, choose your cheese (quick melt or not),
garnish with your veggies and a lot more mods.
But I strongly suggest that you refrain from hiding truest taste of your burger patty
by incorporating mountainous heaps of fried bacon, ham etc.

DON’T COVER UP. BE PROUD OF YOUR CREATION.

(Very bad) Busina (horn)… busina ng busina. Why?

8602174@Traffic Lights: (many, in fact even majority of radio & tv anchors/hosts call them “STOP LIGHT”. OMG NO. Traffic light it is.)
* Many Pinoy motorists blow horns the EXACT moment traffic light turns “green”. More so if they’re on the 2nd to _nth vehicle behind. WHY? To alert the one in front? Can’t you WAIT? If you’re such in a hurry…FLY you no-brain driver! You make worst air pollution adding your noise pollution.
* How about those who also blow horns at he sight of “green” even if they’re in front? This is what I call…“tsoopid”. Forced by habit?
@Right or left turns in 2-way streets:
* Opposite your direction, the guy has intention to turn left to a side street. Aside from turning signal light continuously blinking and  BLOWING his horn the loudest, he will make “pitik-pitik” the dim/bright light stick (toggle up & down or push & pull the dim/bright switch/stick) as if saying…”HETO AKO KAKALIWA AKO (or KAKANAN AKO) AKO MUNA AKO MUNA (here I am-I will turn left or right- give way give way) OMG. Can’t wait. Go to hell.
@Overtaking:
* He likes to pass right (or left), then he blows horn at every vehicle he passes as if his brake system is NOT functioning. WHY?  Mr. Driver is your horn your brake? Or, are your reflexes SLOW to respond to any untoward situation? Or, are you hesitant to overtake? So don’t. You ADD to noise pollution.
@Buses & Taxis:
Drivers of these PUVs blow horns as if they own the streets. Horn if they call passengers attention. Horn if somewhat you make a slight “menor” (slow down a bit) and they’re at the back or even at far end. Who do they think they are. Solons? Senators? Mayors? Governors? Vice Govs? Barangay Heads? Councilmen? Cops? Or friends of cops? Or acquaintance of somebody? Or neighbor of somebody? Or their dogs make love to the dogs of somebody? Who
 DO YOU BELONG here?
Problem with these buses and taxis, while at your tail end-when you slow down even a bit,
they blow their horns as if they’re dying or have to make “poopoh”. But check where they stop…full stop…when loading, unloading or negotiating with passengers…
IN THE MIDDLE. And they give deaf ears to their cohorts’ blowing of horns.

Check yourselves guys. Note where you belong.
Add your own experience(s) in the comment section below and I will publish them
with due credit to you.

Sinampalukan Na Kilawing Baboy (Boiled Pork Belly Bites Drizzled With Ultra Piquant Vinegar Blend)

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SINAMPALUKAN NA KILAWING BABOY
(Boiled Pork Belly Bites Drizzled With Ultra Piquant Vinegar Blend)
The night was young and raining and windy.
Got some leftover of the “Garlic-Thyme-Pepper Crusted Pork Belly” last posted.
Perfect for finger food (“pulutan”)  to pair with my 2 cans of pale pilsen.
What else is there to wish for?
Concocted this type of “kilawin” (raw fish or meat in spicy vinegar blend)
in my college days. Thought of re-making anew.
For the super health conscious…for once, indulge.
You will love its delicate piquancy that goes well
with tamarind soup mix powder boiled belly.
Salty-sour-piquant side dish.
INGREDIENTS:
MEAT:
½ kilo de-boned, skin-on “liempo” (pork belly), sliced ½ inch thick-2” long
(good for 4-6 pax)
BOILING MIX:
enough tap water to cover top of sliced “liempo”
1 pack “sinigang mix” (tamarind soup mix powder)
8 cloves crushed, finely chopped fresh garlic
2 medium red onion, finely chopped
10 grams salt
3 grams ground black pepper
FLAVOR ENHANCER BLEND:
80 ml. cane vinegar
30 ml. calamansi (lemon) juice
5 grams salt
3 grams cracked black pepper
6 pieces finely chopped “labuyo” (bird’s eye red pepper)
4 pieces medium “siling pansigang” (banana pepper or chili finger),
finely sliced sideways
2 pieces large red onion finely chopped
PROCEDURES:
1.    In suitable pot, put sliced pork and ALL ingredients of boiling mix.
Boil for 1 hour or until desired tender-ness is attained.
When done scoop boiled pork, drain and put in your serving plate. Set aside.
2.    In a bowl, mix in ALL ingredients of flavor enhancer blend.
Pour unto boiled liempo in plate. Toss and tumble well.
3.    Serve your “pulutan” (finger food) or “ulam” (viand)
with pride knowing your “kilawin” is differently full-flavored.

(Really bad) The Rising Unemployment…my views. Why?

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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 to next level. Higher echelon/higher responsibility 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?”

8.    100% of our events (not the daily regulars but have jobs on weekends only) employees are on “prepaid mobile phones” (they purchase cards to load credits into their mobiles). Possessing active one is mandatory as it is our contact point with them. Many weekend staff will absent themselves from duty without even notifying the office or any of their colleagues. Their presence is painstakingly pre-scheduled on their duty-days to optimize available manpower-that when one is absent, re-arranging sked is a hassle. After a week these absentees, still, will have the nerve to ask us whether they have duty
on coming event or none. What do you think?

9.    Other websites or forums pick-up “job openings” from others then post in their own. Most often they, too, post the company’s number thereat. Many seekers will “text”…just text…if there are still vacancies. Replies are sent requesting them to get hold of a landline and call the given number so the person in charge can schedule them for interview and the corresponding address details can be relayed, which is otherwise difficult to send via texts. Most seekers’ replies are:
“I don’t have a landline”, “how much is the salary” or no reply at all.

Some will call, get the appointment details and confirm to come. But 99% NO SHOW.
Will they get a job this way? If ever they do, will they love their given job?

…more to come.
Add more details if you may wish to. You’re welcome to share.
Due credit will be given unto those who share their own minds.

Garlic-Thyme-Pepper Crusted Pork.

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GARLIC-THYME-PEPPER CRUSTED PORK
(Herbed & Spiced Oven “Broasted” Pork Belly)
First, why use the term “BROASTED”?
It’s the combination (portmanteau) of the words: BRoil and tOASTED.
The system of cooking is broiling – direct heat applied on top
with the use of the top heating rods and toasted for I utilized
the ever reliable…oven toaster, which I always summon to duty
in majority of my “innovated” recipes.
Something new for a pork belly prep. Instead of plain deep frying
and/or boiling then frying, meat is initially pressure cooked then broasted.
(pressure cooking tenderizes meat in shorter time and lets it absorb flavor enhancers present thereat
while toastering enhances “burnt” aroma, taste
and the much needed “eye appeal” for the dish.
INGREDIENTS:
MEAT:
½ kilo fully cleaned, deboned skin-on square rectangular or square “liempo”
(pork belly), sliced neatly 1 inch thick and 4-6” long, prick sides with knife
for flavor penetration while pressure cooking.
PRESSURE COOKING MIX:
enough tap water to cover top of all sliced pork
15 grams coarse salt
10 cloves crushed garlic
3 grams ground black pepper
2 medium white onion, sliced
BROASTING MIX:
15 ml. EVOO (Extra Virgin Olive Oil)
30 grams cracked black pepper
5 cloves fresh finely chopped garlic
3 grams dried thyme
15 ml. “patis” (fish sauce) (this gives nice flavor I will bet)
PROCEDURES:
1.Sliced pork and all ingredients of the pressure cooking mix unto
pressure cooker, whistling nozzle attached, start with medium heat.
When it starts to whistle, pressure cook for 45 minutes.
When done, put below faucet and run tap water until whistling stops.
Remove nozzle, open lid, remove and set aside and let cool tender slices.
2. Pre-heat oven toaster ensuring top rods are the ones ON.
3. Mix and tumble well cracked black pepper, finely chopped garlic and dried thyme.
4. Rub “patis” on all sides of pork. Massage a bit. Let dry for a moment.
5. Rub EVOO on pork. Cover skin of pork with pepper-garlic-thyme blend.
Wedge unto highest top slot of toaster and broast for 8-12 minutes per side.
Color, aroma, burnt state and desired outcome will dictate your above broasting time.
6. Garnish and serve.
I like mine dipped in pineapple based, fresh pepper blendered hot sauce.