The truth about “Extenders” in the food you eat. First of 2 series: Chicken MDM

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  BOYD International Food Traders
They market all types of meat-poultry carcasses and portion cuts worldwide.
What are Chicken MDM’s?
(Mechanically Deboned Meat)
These are chicken meat engaged in sieve forced-through by high pressure to separate bones from flesh.
This material is widely used worldwide for food products. Before being in demand years back,
supplies were from Canada & USA. Now, the continuous sourcing for it literally pushed Poland, Brazil,
France, Germany, Australia, New Zealand, Spain, Turkey and Japan to join the industry.
REMEMBER THIS MAJOR PREMISE of mine: NOTHING is ever wrong with usage of chicken MDM.
In fact, minus the skin, it’s healthier than pork & beef meat.
Sold in the country (Philippines) for about P45-60/kilo (U$D1-U$D1.30/kilo) way-way low
compared to even just pork trimmings or plain pork skin (which costs P85-120/kilo)Try to get your fave U.S. brand pull-top Vienna sausage.
Scan the ingredients’ declaration…and there…IT IS CLEARLY & DEFINITIVELY DECLARED RIGHT THERE.
Think of the “siomai” and dumplings you eat.
With producers strongly denying it, most are produced with this raw mat VERY particularly the low cost ones.
But why deny and pretend that these producers are NOT using them?
Below questions will enlighten you.The 1+1 street burgers and some of those from the big chains utilize Chicken-MDM.
The different sausages you buy: regular hotdogs, cocktails, jumbo, franks, likely, most often, are made of it.
The other processed canned and frozen meats you like…some contain MDM
as well as those kids’ loved bite…”chicken nuggets”.ANOTHER TRUTH: for some producers, chicken MDM is used in CONJUNCTION with OTHER “extenders”
which topic we will deal on deeply next posts.
QUESTIONS-PERSONAL:
1. Why do I know all about this?
I am dealing, creating and formulating food ingredients, spice blends, seasonings
and customized  flavors/seasonings plus recipes since 1977.
One of my businesses is Indenting-Dealing this item to various importers-traders and manufacturers.
No domestic stocks. My clients import directly themselves & delivered straight to their holding areas.
2. Why am I now revealing this?
Just want to educate buyers of what they eat.
Make them aware what comprises the loved burgers, dumplings and processed meats they consume.
3. Lose my Indent-Import business for this line?
YES. I do feel it’s my social obligation to let people know…”caveat emptor”.
THE REAL QUESTIONS & MY “MAYBE” REPLIES:
1. If chicken meat, leg quarter and whole chicken have very active worldwide requirements,
why convert those meat into MDM?
MAYBE, just MAYBE, the ones converted into MDM are the culled ones, or those with blackened flesh somewhere,
or those over weight or under weight or …or…don’t what to mention…whatever.
2. What happens when, again, the demand for MDM regularly goes up (just like now)?
Will they be able to supply?
MAYBE, just MAYBE, since the ones converted into MDM are the non-exportable ones,
to meet worldwide demands could they be adding “another extender(s) into it”, say: “INTERNALS”?
3. What if there are no more internals available?
MAYBE, just MAYBE…I don’t know. Your guess is good as mine.
4. If C-MDM was used in the production of their food product(s) why NOT declare it as so?
Why “seemingly” hide the issue?
  MAYBE, just MAYBE, they know what’s in the box of MDM.
What country of origin was it imported from and what comprises the meat itself.
But if NOTHING is wrong…why DENY? Why hide?
Usage of MDM is not yet fully accepted by consumers. This is the main reason…MAYBE just MAYBE.Due to consumer apprehension few  U.S. & Philippine groceries might be selling this. Beware now.
If color is a bit pinkish…just ask:  Are these with internals?

Try to dissect the ingredients of your food next time.
Practice creates perfection or close to it.
You may become a food critic, too.
But the most important is: we fully know what we are feeding our belly and those of our loved ones.
Next post for this series re: “extenders”, you’ll be surprised why a 100gram can of “Corned Beef”
                     (really? beef? they claim it’s beef) is sold at less than P15/per (U$D0.34).

ADO-BET (The Marriage of Adobo & Pinakbet)

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 ADOBET-WM
ADO-BET
(The MARRIAGE of ADOBO & PINAKBET)
Familiar with Pinakbet topped with Crispy BAGWANG?
Can’t give out recipe.
Both BAGWANG and its EXCLUSIVE marketing arm,
MANILA Q, are registered and patented.
And so, dishing out another technologically proven offering as well,
let’s talk about…
originally of Spanish term, Adobo,
in strictest sense, is a type of marinade or sauce
from where soaked raw meats absorb needed flavor.
Common to it are: salt, garlic, paprika, pepper oregano and vinegar.
The use of soy sauce started ONLY when “Pinoys” created their own version
calling it as such denoting already a “dish” in itself
and no longer just a flavor solution.
Adobo (soy and vinegar stewed meat) is considered by many
as the Filipino national dish scrambling it out to top slot along with
“Kare-Kare” (meat in peanut sauce) and
“Sinigang” (tamarind soup-based meat).
Issuing recipe herewith marrying it with “PINAKBET”,
a famous Ilocano (folks of the northern part of Philippines, Ilocos Region)
favorite of stewed various veggies either with or without
“bagoong” (shrimp or fish paste).
INGREDIENTS:
FRIED ADOBO:
½ kilo skin-on sliced “liempo” (pork belly)
500 ml. water
30 ml. palm or soya oil
6 cloves crushed garlic
2 grams salt
1 gram ground black pepper
10 ml. soy sauce
8 ml. cane vinegar
PINAKBET:
6 cloves crushed garlic
1 large sliced tomato
1 large sliced onion
½ modest sized cubed “calabasa” (yellow squash)
6 pieces “okra”  sliced
2 large sliced “talong” (eggplant)
1 medium sliced “ampalaya” (bitter gourd or bitter melon)
30 grams “bagoong alamang” (shrimp paste)
15 ml. water
PROCEDURES:
I. Adobo:
1.    In a suitable frying pan add in water and boil to desired tenderness
sliced liempo. When done scoop out, set aside and discard water.
2.    In the same pan, heat oil. Add in garlic-toss a bit.
3.    Pour in boiled “liempo” and fry together with garlic for 1 minute.
4.    Add in salt, soy sauce and vinegar. Continue tumbling until almost all liquid are absorbed by the meat OR
sauce in pan becomes “oily”.
5.    Scoop cooked meat. Set aside.
II. Pinakbet:
1.    In the same pan with left-over Adobo oil, pour in crushed garlic toss a bit.
2.    Add in tomato and onion tumble for 30 seconds.
3.Pour in calabasa, ampalaya, okra, bagoong alamang and water .
Let boil while tumbling constantly for 2 minutes.
Add in talong  and simmer for another 30 seconds or until calabasa is done.
III. FINAL ADO-BET:
In suitable plate, pour in Pinakbet and top with Fried Adobo.
Witness the smile and satisfaction spelled by the faces of your loved ones
as they “bond together”  over sumptuous 2 dishes combined into 1.

Sinigang Na Pata 

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SINIGANG NA “PATA”
(Front Hock In Tamarind Soup Base)
16th July 2014. typhoon Glenda is hovering its wrath in the entire metro.
No power. No work. Dashing out is a no-no as torn tree branches,
roofing iron sheets and  all sort of debris dance and fly with the strong wind.
All network sites are down. No internet. Mobile phones get low connectivity.
What else is there to accomplish?
Oh yah…let me raid the ref and check  what could be concocted.
Found them.
A piece leftover front hock of the Pata Tim (recipe here)
created few days back, veggies and all.
The use for just right, proper ingredients,
the technologically-chronological way of adding each and every bit of the same
and the flavorist instinct in me surfaced once more…and so…behold.
A different approach to “Sinigang”.
INGREDIENTS:
MEAT:
1 piece fully cleaned, hooves removed, butcher pre-chopped “Pata”
(pig’s front hock)
ANTI-FOUL SMELL BOILING SOLUTION:
Enough tap water to cover hock pieces in a casserole.
20 ml. any red wine
3 grams salt
PRESSURE COOKER BLEND:
Enough tap water to cover pre-boiled hock.
3 grams salt
6 cloves crushed garlic
1 small chopped onion (white or red)
SAUTEING & FLAVOR ABSORPTION MIX:
30 ml. palm oil (or soya oil)
5 cloves crushed garlic
1 small onion chopped
2 tomatoes quartered
2 grams salt
2 grams ground black pepper
1 sachet “Sinigang Mix” (tamarind soup base powder)
GARNISH VEGGIES:
1 bunch “mustasa” (mustard leaves)
4 pieces “sili pansigang” (banana pepper or chili finger)
4 strands cut “sitaw” (string beans)
4 pieces halved “okra”
1 piece sliced “talong” (eggplant
1 piece quartered raw tomato for finished product garnish
PROCEDURES:
1.    Boil for 15 minutes (commence timing when boiling starts)
the chopped hock with ingredients of the anti foul smell boiling solution.
When done scoop & set aside hock pieces into container and discard broth.
2.    Pour hock and ALL ingredients of the pressure cooker blend unto pressure cooker and cook for 20 minutes.
Timing starts when nozzle begins to whistle.
3.    Scoop & drain the now tender hock pieces setting aside pressure cooker
and the broth in it.
4.    Heat oil and start sautéing garlic until a bit brown, add in onion-toss for few seconds then pour in
tomatoes and heat-while-tumbling well for about a minute.
5.    Carefully tossing constantly (to avoid dis-integration), add in hock pieces, salt, black pepper
and “Sinigang Mix” and fry until golden brown.
Ensure mentioned flavor enhancers are well dispersed
and absorbed by the meat thoroughly. Set aside whole pan and all in it.
6.    Summon pressure cooker with the broth and bring to boil.
7.    Upon boiling add in “sitaw” and “okra”. Cook for 3 minutes.
8.    Pour in “talong” and boil for 1 minute.
9.    Turn off heat. Add in “sili pansigang”, “mustasa” and raw tomato.
10.Pour everything in this pressure cooker unto sautéing pan with hock pieces. Just heat a bit.
Add additional salt, black pepper or even “patis” (fish sauce) to desired taste.
11. In these rainy days, nothing beats a hot soup meal. Serve

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.

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.