CONDEMNATION: THE REAL YUK!!!

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OH MY GOD!
Good location-a serene neighborhood.
Refurbished flat. Austere interior and furnitures.
Creating a name, quite successful as packed to the brim
when my family tried its concoctions.
FOOD? HELL!!! Another one of those “I was there” places; “to be seen resto”; “oh, yah! been there”…in short…WAS THERE MARKET (“maski ano ka pa, kahit na ano pa lasa ng food mo…malaman lang ng LAHAT NA KA FACEBOOK mo na nanggaling na rin ako diyan”). Or in English…, similar to previous post, visit once, paid luxuriously for bad food then brag to everyone via Facebook, Twitter & Instagram.

Imagine a “monggo soup” so bland-realy BLAND, as in tinambakan ng tubig galing sa gripo (as if poured with plain tap water). Soaked monggo beans, sauteed onion and garlic plus “hibe” (dried shrimps) that rendered the total “baho” (bad smell) or “antot” (really bad smell!) to the recipe. BLAND!!! BLAND!!! BLAND!!!

Oh my, nagpa-uso pa…putting “chicharon” fried in rancid oil on top. Really HELL!!! Para bagang sinisilaban wetpaks ko sa galit.
(never mind translating this part)

Roasted chicken sprinkled with “I don’t know herbs & spices” was “sira na” (foul smell signalling poultry is like double-dead). Out of 2 pieces-we ate 1/4. No take home. Lalakas benta ng Imodium. (Imodium is an anti-diarheal we might have taken had we decided to take home the left-overs)

Sige, waste your money…try!
CLUE: apelyido ng napangasawa ni CS na naging siota naman ni P na Mama’s boy-naging playboy-na dahil spoiled sa buong buhay niya-lahat nakukuha niya-at ngayon akala niya LAHAT MAPAPALUHOD NIYA.
(For my readers in USA & other countries, just ask a Filipino around for the translation. Nyahahaha.)

Chicken Breast and “Ampalaya” Salad

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Chicken Breast and

CHICKEN BREAST & “AMPALAYA” SALAD
(FRIED CHIX BREAST with BITTER GOURD/MELON in a GREAT SALAD )

Healthy “finger food tummy-pushed by red wine”
is at center stage again.
“Ampalaya” (bitter gourd/bitter melon) is great for those
who have high glucose bodily index.
Sans skin, breast presents the healthiest part of chicken.
Fry in olive oil, mix them altogether along with sliced apple, tomatoes,
carrot and cucumber. Drizzle with “your own healthy vinaigrette”.
What more is there to enjoy with friends?

 


chicken breast picture

CHICKEN BREAST & “AMPALAYA” SALAD

Prep time Cook time Total time
1 hour. 30 mins. 1 hour 30 mins.

Makes/Serves: 4
Cooking media: frying pan with cover, slotted ladle to scoop out fried chicken cubes, bowl for mixing veggies
Game Plan: Frying chicken, flesh so moist, results to splatters. Cover the pan.

Ingredients
  • MEAT:
  • Breast of medium chicken, fully cleaned, de-boned, de-skinned, cubed, seasoned with 5 grams salt .
  • 3 grams ground black pepper. Set aside.
  • VEGGIES:
  • 1 small “ampalaya” , thinly sliced, soaked in water with salt for 30 minutes then hand squeezed to drain out bitter juice. Set aside.
  • 1 medium tomato, sliced
  • 1 small apple, fully washed, skin intact for more colorful presentation, half sliced-half cubed
  • ½ cucumber, de-skinned, sliced
  • ½ carrot, de-skinned, sliced
  • VINAIGRETTE:
  • 50 grams mayo (any)
  • 20 grams mustard
  • 15 ml. EVOO (Extra Virgin Olive Oil)
  • 8 ml. cane vinegar
  • 2 grams brown sugar
  • 3 grams salt
  • 2 grams cracked black pepper
  • 100ml. EVOO (Extra Virgin Olive Oil) for frying

Instructions
  1. Heat oil and fry chicken cubes until light brown. Set aside.
  2. While frying, mix and tumble well all veggies in a bowl.
  3. Follow up by blending your vinaigrette to a sauce consistency.
  4. In your serving plate, pour in veggies, garnish them with fried chicken cubes by the side and drizzle with vinaigrette for a different salad prep.

DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

3.3.3077

“Law of Supply & Demand”…its real meaning.

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Picture

Mucho.

Picture

Not so.

The Law of Supply & Demand…the “real” meaning.
(by: J. Dante S. Morados)
GREED that is.
Someone, somewhere along the path of sale, got GREEDY.
Allow me to sift this matter.
And pardon my redundancy in the utilization of some words
as I just wish to be very simply-clear expounding the topic.
Originally and as I grow older
I’ve realized that the common knowledge:
when the demand is high…price goes up.
when the demand is low…price goes down with it
or
when the supply is high…price goes down,
when the supply is low…price goes up
or more accurately
when the supply is high-price goes up with high demand
and goes down with low demand.
when the supply is low-price goes up in high demand
and stays low when no one buys
is just due to the natural reaction of sellers
dictated by supply circumstances. Plain and simple.Days passed I begun to think deeper.
When many buy…whatever is your stock (supply) situation… PRICE WILL DEFINITELY GO UP.
Did anything happen to your stocks when the DEMAND was, say…10 and then sky rocketed to 100?Let’s go to production/trade costing.
Example: to sell 10 pieces you need:
1 staff to produce
1 staff to sell
plus say… $10 worth of raw materials and allowance for utilities
then your total production cost is upped by certain % for your Gross Margin or Profit.
By it, you are happy with what and how much you will earn. Isn’t it?Now demand rises to 100. Surely, you will need more people, raw mats and utilize more utilities.
Now you have 10 staff, 10 sellers and $100 worth of raw mats + utilities allowance.
Is there a CHANGE in the situation?
Isn’t the situation similar when demand was 10 and then it rises up to 100?
Did you incur more expenses?
Will you realize lesser profit due increment in staff, raw materials and utilities?
Isn’t it, the additional costs to defray additional staff,
raw mats and utilities are CHARGEABLE and taken cared off by the additional demand?So why increase price?
Why do you have to do so when your item is selling well?
Aren’t you happy that your stocks, at the present price, are depleted naturally?
You go home happy with the intended margin or profit attained, anyway.
Why jack-up price when demand increases?
To gain more?
Are you not satisfied with your ORIGINAL-NORMAL-INTENDED profit?You are GREEDY!!!
You take advantage of the situation.In fact your expenses might even go down, How?
Buying raw mats good for 10 is NOT the same as buying raw mats good for 100.
Due to higher volume you might get a discount and/or
earn better payment term isn’t it?
So why be greedy?Ok. You did not increase price.
But the trader who bought from you did the increase.
YOU ARE NOT GREEDY.
YOUR TRADER IS
…and so on until the last seller/trader
succumbs to greediness.Are buses jacking up fares when demand for rides on
All Saints’ Day or Christmas goes up.
NO.
They increase the number of fleet to serve the public.
That’s earning more by increasing service
NOT INCREASING PRICE.
One possible exception I could bear of is, say,
due to typhoon ravages the roads heading to market area
were damaged and haulers of goods have to swerve unto detours and/or diversions to reach trading site.
Doing so, they consume more fuel along the line of sale.
The increase in selling price is…
justifiably allowed and does NOT constitute GREEDINESS.
But in the same line of thought, greediness surfaces again
when for instance the increase in fuel cost is, say,
$0.50 and the transporters charge $1.50 increase.
That’s what we call “tong-patch”.
The very reason for the one track-minded line of determination of majority of well-mannered,
educated and high moral-ed people to
become politicians in my country…the fruits of being in public office…
the practice of 99% of them…perpetrated scores of years back
until now…un-changed…un-abated.
This is the reason why I don’t grow rich financially.
Am not greedy and am not a politician.

Another un-allowed price increase to bathe into the
       “motive of law of supply & demand”       
is, again, due to almost wiped out farm products caused by typhoon, farmer (or the trader in between)
sells the minutely-salvaged produce at
price higher, much higher,
than his previous pre-typhoon’s.
WHY?
To compensate for the loss?
Ain’t it a tinge of “greediness”?
Why take advantage of the event?
Why penalize your patrons?
Cause was “force majeur” not due to anybody else’s.
Let’s check the case of firecrackers sold at a famous town in Philippines, widely known when it comes to pyrotechnics.
Prices are normal up to 3 days before New Year’s Eve.
From 1 to 2 days prior to Dec. 31,
traders jack prices up 15-20% higher than normal.
On Dec. 31st itself, from sunrise until dawn, prices are up to 20-25% higher than usual.
At the dot of 7:00pm or thereabouts, as demand drops, they SUDDENLY WILL LOWER prices to almost ONE HALF of usual.

Price manipulation is evident.
GREED surfaces in times like these.
WHY?
Why take advantage of high demand? For MORE gain?
Can you feed your family with earnings coming from this “racket”?
Similar exercise of GREED shows by vendors of flowers by this known central selling site.
Days before Valentine’s, All Saints’ & All Souls’,
prices are the usual…afterwhich, the style of firecrackers’ sellers are duplicated…exactly.

There are allowable and justifiable factors to institute price up: increase in production-admin-marketing costs,
utilities, raw mats, ingredients, labor etc.
But, I can’t dig any further understanding beneath my flesh
to accept the notion behind:
“Law of Supply & Demand”.

Can anyone please enlighten me re: this “Law”.
LAW?
Oh my GOD.

FRIED PAMPANO IN “INNOVATED” ADOBO SAUCE

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9060643.jpg

Fried Pampano In Innovated Adobo Sauce
(FRIED SILVER POMFRET IN A DIFFERENT ADOBO SAUCE)
From Spanish word “Adobar” (marinade or seasoning),
“ADOBO” is a type of Filipino cuisine dating back
pre-Spanish colonization of the country.
For preservation, the boiling of meat in water and salt, early folks thought of
adding vinegar into the method to further the shelf life of boiled meat.
To date, no record shows how this prep was called until
Spaniards set foot and introduced soy sauce into the process
stating such marinade was termed “adobar”.
Early cooks liked the result as salt was lessened
and the flavor that soy sauce imparted created a different taste profile.
Cutting short…Adobo came to fore,
went through different regional modifications,
adding poultry, seafood, veggies or combination thereof to the process
and till now-further innovations are continuously tried.
Herewith, Spanish’ Adobar refers to “the marinade” or “seasoning”
hence the “flavoring process”
while Pinoys’ Adobo, in strictest sense, is the “cooking process”.

 

pampano image picture

Fried Pampano In Innovated Adobo Sauce
Prep time Cook time Total time
30 mins 30 mins 1 hour
Ingredients
  • SEA FOOD:
  • 1 medium sized Pampano (silver or black pomfret) fully cleaned of internals, pointed fins cut.
  • DON’T SLIT sides to prevent skin break up while frying.
  • Never mind not salting or peppering it. Full flavor is attained when Adobo sauce is drizzled unto fried fish.
  • FRYING NEED:
  • 100 ml. palm or soya oil
  • DIFFERENT ADOBO SAUCE:
  • 20 ml. palm or soya oil for sautéing garlic & bay leaves
  • 6 cloves crushed fresh garlic
  • 2 dried bay leaves
  • 40 ml. oyster sauce (I prefer Lee Kum Kee)
  • 10 ml. cane vinegar
  • 15 ml. soy sauce (any)
  • 60 ml. tap water (should you wish pineapple juice, it’s better)
  • 15 grams brown sugar
  • 3 grams cracked black pepper
  • 2 grams chili powder (this gives a little “kick”-and it is NOT chili pepper powder…it is chili powder which consists of 5-8 ingredients in it)
  • OPTIONAL:
  • 3 grams MSG
  • 5 grams tapioca (cassava) starch dissolved in 15 ml. tap water-sauce thickener
  • (I prefer to use tapioca starch, sometimes modified one, as it results to lasting viscosity vs. corn starch.
  • ADD-ONS & GARNISH:
  • 12 pieces skin-on baby potatoes-fully scrubbed & rinsed skin
  • 6-8 pieces quail eggs
  • 3 tomatoes-as garnish
  • any greens-for colorful eye appeal
Instructions
  1. Heat oil in frying pan. Carefully throw in a droplet of tap water unto heated oil.
    When that drop “rumbles” and “splatters” up and about…your oil is ready.
    Fry your fish per your desired done-ness. Cover pan to avoid “oil splatters” everywhere.
    When done, scoop fish out and set aside.
  2. Even while frying, you can start your sauce. Heat casserole, add in oil then your crushed garlic and bay leaves.
    Tossing consistently, sauté until medium brown.
  3. Pour in water, soy sauce, vinegar, oyster sauce, sugar, cracked pepper, chili powder and the OPTIONAL MSG.
  4. Add in skin-on baby potatoes and quail eggs and boil.
  5. After 3 minutes of boiling, quail eggs are done. Scoop out, rinse with cold tap water, de-shell and set aside.
  6. After another 5 minutes of boiling, your baby potatoes are cooked-but-crunchily done. This time, add in your hard boiled quail eggs.
  7. Then your tapioca starch-water solution to thicken sauce.
  8. Continue boiling for 2-3 minutes or until you see good-viscous sauce.
  9. Lay your fried fish unto plate, garnish and drizzle abundantly with different Adobo sauce.
  10. Smile as you serve your new creation to family.
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.
3.3.3077