Engine-Oil-Driver liken to Couple-Communication-Prayer

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I have read a Twitter post that likens “oil” of an engine to “prayer” in a marriage.
I completely dis-agree.
“Oil” is an active need for the engine to run.
“Prayer” is passive approach to a marriage…always seeking…always requesting…always asking…always petitioning.
Due to “prayers” the concrete points of both spouses are more often delegated to “pasensiya”
(blindfolfed-outright undertanding) that they root out again & again in future “discussions” of same spouses.
Why not liken “oil” to “constant communication” in marriage…
then liken “Prayer” in marriage to the “Driver” of oil & engine.
Isn’t it more fitting?
A couple (engine) needs constant communication (oil)
with “prayer” (driver) leading the way through.
Let’s dive into side-by-side analogy.
In video above (thank you YouTube), “couple” can be represented by the “engine” with “pistons”
the 4 round things going up & down (2 on both sides will be the man & 2 inside will be the wife).
They keep on moving that they need “oil” (“communication”) to perform smoothly.
Notice that NEVER do the 4 ALL GO UP at the same time.
When  the 2 on both sides are UP-the 2 in the middle are DOWN…then vice versa.
Meaning…while “oil” or “communication” lubricates the “couple” (“engine”),
this “oil”/”communication” dictates that when the man (the 2 pistons on sides) are UP (in anger or argument),
the wife (the 2 pistons in the middle) MUST BE DOWN…and, again, vice versa.
The process cools the otherwise heated discussion(s)…this is understanding, forgiveness…acceptance.
Now, when the “engine” is fully “oiled”, it makes the “whole vehicle” (“the life of the couple”)
to run very smoothly.
The only thing absent is…the DRIVER…which I liken to PRAYER for the “vehicle”
to be MANEUVERED: forward, backward, left or right.
Your religion, sect or belief will be the DRIVER to STEER “engine’s”/”couple’s”
life to fulfillment.
THE BIG QUESTION:
What now if the couple does not believe in any religion, sect or belief?
ANSWER:
At least, for sure, they have “faith” in a HE, SHE or IT,
the “faith” that leads them to seek said HE, SHE or IT
each time they feel the need to.
And such will be their DRIVER or PRAYER.
For if they, all, subscribe to this analogy…

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Happy will you be.

Few things about recipes

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HEAVENLY CRISPY.

NO DOUBLE FRYING…Ultra crispy outside heavenly tender and juicy inside.     Indulge in the “marinade mix” that catapulted  this ChiQ-Juan to its ultra crunchy creation.

No mega dusting of flour or starch. Just the right amount incorporated into its breading blend applied post marination. The blend of ingredients in its breading made possible the crispness despite single frying.

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Further…to attain “real crunchiness” (whether for chicken, pork & beef)
NOT DUSTING WITH STARCH OR FLOUR then frying. This is the height of
“simplistic approach” to cooking, a “no-brainer” system tantamount to “cheating” consumers.While depending on the meat raw mat to be used to come-up with “a masterpiece” with desired crunchiness, marinade mix (spices, food-grade cures or  phosphate binders, flavor enhancers, condiments and the liquid to be used) greatly contributes to crispy end product. Adding to such is the time table on how many “aging days” are actually needed for desired result. Shorter or longer will give negative outcome and/or “taste overshadow”.Equally important are: the type of oil to be used (kind plus its boiling and smoking points), temp when to fry, when to retrieve and rest and where to store post frying-bearing in mind how long MUST be the HOLDING period before serving. WHEW!!! It’s really a “thinking system”.  In my coming INGREDIENTS SPECIALIZATION INSTITUTE you will learn the right & proper ingredients mix to use in any recipe you desire plus the technologically-chronological system of processing or cooking exuding desired aroma, taste, texture at much lower cost than the “BARA-BARA approach” (blindfolded addition of whatever spices, herbs and ingredients that come into mind or  what our hands can instanly reach)
Cure & Phosphate
WRONG COOKING PROCEDURE.
Filipino cooks’/chefs’/housepeople’s (majority but NOT ALL) wrong way of salting fried red-up eggs.
They DUMP…literally dump…salt in any part of egg that their salt-laden fingers have aimed.
And so, that part becomes SOOOOOOOOO salty while other parts retain bland-ness. PWEH!
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Filipino Food Myth.
After resting for more hours than normal and usual, with wifey dashed to our favorite place,
Macapagal Avenue, to satisfy cravings for Filipino “inihaw” (grilled) and “sabaw”(soup recipe).
Pangs (my wife) marketed for “liempo” (pork belly) & “ulo ng maya-maya” (head of Red Snapper)
for plain salted & peppered grilling and “sinigang sa miso” (tamarind-flavored soya paste soup) respectively.
“Eh anak ng 74 na malanding tipaklong, yung “maya-maya” ay dehins tinanggalan ng “KALISKIS”.
Pag-subo mo, sasabit sa ngala-ngala mo kaliskis. Di mo tuloy ma-enjoy yung fish.
Tamaan kayo ng kidlat” (In English, whew, the cooking establishment, to the hatred of 74 grasshopper whores, did not de-scale the fish that each time you bite into it…scales fill your palate & entire mouth).
You really won’t enjoy savoring the dish. May you be hit by angry lightning) Why? Ano dahilan nyo at kapag fish na “sinigang” o “inihaw” ay dapat may “kaliskis”?
What? What? Gagalitin ako eh.(In English, again, whew, why is it that when you cook “sinigang” or grilled pork, scales are not removed. Why? What? You drive me angry)
Don’t you know a better grilling technique?
Just oil the grill bars and/or lay fish at griller ONLY when coal is fiery red.
But when it comes to “sinigang”, here, there is NO reason whatsoever. De-scale the fish… my God.

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               Re-Heating Food

Re-heating your favorite “sinigang” or “asim soup”, REFRAIN from engaging it via microwave oven. Check previous posts on what “sinigang” is – or which kids like to call “asim soup”.
Reasons:
1. Moisture of food is “absorbed till dried-up” by the microwave that the former tender meat becomes “rubbery” afterwards. Should you wish to pursue via this medium, sprinkle few drops of water or marinade or what have you before microwaving.
2.  Acid is absorbed by the system that after microwaving your “sinigang” or “paksiw” (vinegared fish), acidity is reduced to 1/3. To preserve original taste, reheat by suitable pan or use appropriate container then shelve unto oven toaster and reheat for few minutes at medium temp.

  SUMPTUOUS FOOD IS NOT PLAIN INVENTION.
It is the “accurate & proper harmony of ingredients and flavors used in precise technological production sequence
to come up with desired taste-not of the maker but that of the patrons”.
In short, you, your loved ones and friends are not your “clients”.
Fact of life is: they will not come to your restaurant, café, bar, joint etc. always. Most of the time, they are not the paying clients.
You will find real and comebacking customers if your concoctions are enjoyably approved by them.
Test your recipes with people you don’t know. Collate their comments sent through “anonymous emails” (and you know the reason why…)
If your batting average is high, chances are, your masterpiece will make it.

Marché Restaurant

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Marché Restaurant
Vivo City, Singapore

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Marché 
chain of worldwide restaurants is a firm under the Movenpick umbrella.
“Mövenpick is a Swiss group of companies with global presence.
Its core competency lies in the hospitality business, with a focus on gastronomy, hotels, wine
and premium branded products.
Mövenpick is structured as a holding company, with four independently operating business units:
Mövenpick Hotels & Resorts,
Marché International & Mövenpick Restaurants, 
Mövenpick Wine
and Mövenpick Fine Foods.
Mövenpick is present in Europe, the Middle East, Africa, Asia and North America”. 
(for more of Movenpick click below link🙂
http://www.moevenpick.com/moevenpick-gruppe/?lang=en
Back to Marché.
Singapore alone, it has 6 branches to satisfy discriminating palates.
Single entry-single exit.
Coming in you’ll be asked number of guests, sort of credit cards are issued-one(1) per.
Still fresh in my old brain (but not that old really) remembering the days when they were
still issuing a time-record sort of form to where your orders of food, dessert and drinks 
from different and varied stalls inside were written. Egress point, all were computed.
Now plastic cards.  
Mentioned varieties: from pizza to “rosti” (that boiled & julienned potatoes, creamed-fried)
to seafood, steaks (choiced pork and beef cuts), “satay” to drinks of your fancy.
Indonesian, Malaysian, Indian and Singaporean cuisines dominate the area.Before ingress, had to consume the Lemon Juice I scored at Sentosa.

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Mid-day, need not eat a lot “sleepiness” sets in when my tummy is over-filled.
Who can resist this temptation…

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Their salad bar.
For S$6.50 I got the medium plate (small S$5.00 and large S$9.50)
From above prices, you’ll have idea on their pricing scheme.
Just once, no leftover no take-out, get whatever your plate can “carry”.
I focused on this…

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…plus red cabbage, lots of romaine, tomatoes and cucumber.
Drizzled with olive oil-lemon juice-yellow mustard-vinegar vinaigrette, done.
2 slices of 3-cheese tomatoes’ topped pizza, am full.
Opsss there goes my yawning.
D300 back to bag.
Sleepy now.
Anyways, just try any of the 6 sites of Marché, you’ll get a good spelling of the place.
Excellent service. “Enticing to get all” ambiance. Re price?
Common, riding in a Lexus doesn’t give you the price for MInica.
Details, click here: http://www.marche-restaurants.com/en

Singapore = leadership, discipline, system, cleanliness = progress.

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Surprising Health Benefits and Usages of ONION.

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SURPRISING HEALTH BENEFITS & USES OF ONION
I chanced upon “a rotting onion bulb” in our ref’s veggie cooler.
Examining closely, saw a tiny greenish chive still intact at bulb’s head.
Believing it’s still alive and can be resurrected, got a clear drinking glass,
poured in little tap water, peeled off browned skin and set onion on it.
Left it by the side of sink. No direct sunlight.
Traveled for days and when I came back 12 days thereafter…WOW!
Above shot tells it all.
Quantity may not be enough for my usual recipe-cooking issues particularly the chive.
But it now lies in my office working table as…
a conversation piece.
Read on…
1. Sore throats can be soothed by “onion tea”. Boil 300ml. tap water with 5-6 slices of medium onion.
Drain to remove boiled cloves, drink hot or cool via ref for while.
2. Besides flavor and nutrients, health-promoting phytochemicals in onions improve the Vitamin C in our body
thereby enhancing immunity levels. Read more here: http://www.mdidea.com/products/proper/proper02806.html
(thank you mdidea)
3.Onion chives (onion leaves without the bulb), like carrots, melon, mango, lettuce, red and green sweet bell peppers are
rich in Vitamin A.
4. Raw onion enhances production of good cholesterol (HDL) and lowers LDL (bad cholesterol) that our healthy hearts
become ready for healthy loving.
5. A bit painful burn(s)? Rubbing onions unto it(them) will mild the pain.
6. “The chromium in onions works to improve the cell’s response to insulin. Studies of diabetics show that onions lower
insulin levels and improve tolerance for glucose.” Read more here:
http://www.fitday.com/fitness-articles/nutrition/healthy-eating/the-nutrition-of-onions.html
(thank you FITDAY)
7. Centuries ago, onions were utilized to reduce inflammation and heal infections.
8. Onions thrive on consuming free radicals that your risk of developing gastric ulcers is reduced
9. For honeybee bites, rub onion juice on affected area for immediate relief from pain and “heat” sensation.
As bug-repellant, rubbing onion on your skin aids in your walking freely-unmindful of them. Had been bitten?
Still, rubbing onion on area will ease the pain.
10. Crushed onion slices in water will clean metal surfaces. Just rub with the use of cloth.
11. I use water with sliced onion to get rid of our home’s unhealthy odors emitted by chemicals in paints.
12. The most important which, also, I do firmly believe to be so,
     is this:
                 “onions attract and collect air born bacteria and viruses thereby purifying your home thereat”
Read more here:   http://www.snopes.com/medical/swineflu/onion.asp
(thank you Snopes)