You dislike MSG (Monosodium Glutamate-Vetsin). Do you know that the other types of food you eat contain the same ingredient as MSG? The truth behind this dreaded enhancer. Read on.

/0 Comments/in , , /by

Picture

You dislike MSG (Monosodium Glutamate or Vetsin).
Fine…but do you know that the other types of food you eat contain the same ingredient as MSG?
THE TRUTH BEHIND YOUR DREADED MSG.
Have seen, witnessed, heard many saying…
“I don’t like MSG & I don’t eat food with MSG”.
I can say…tell that to the marines.Look closely at what you’re eating.
The seasonings, sauces, dips, dressings, batters, marinades and thousands of other food
…contain YOU’RE DREADED MSG. You veer away from the known brand of Vetsin
but you consume other types of food that contain the same ingredient present in the former.
You like ? seasoning, ? oyster sauce or ? soy sauce…they all contain MSG.You’re delighted with instant noodles especially on cold rainy days;
you love the taste of your dish when you add your favorite “seasoning” to it
and you brag of your handmade pizza or that from your fave parlor…
CHECK IT OUT.
One way or the other, they contain your hated MSG.
Learn from this link: http://www.truthinlabeling.org/hiddensources.html
(thanks truthinlabelling)
WHY? Afraid of consuming it?
MSG is sodium salt of glutamic acid.
It is obtained through fermentation of either: sugar cane, corn or tapioca (cassava)
Crystal MSGs are crystals.
A closer look even in its powder form, MSG is millions of small crystals.
THEY DO NOT HAVE TASTE AT ALL but are good flavor enhancers.Human tongue is consists of “taste buds”, small tiny cells of about 10,000 or so
scattered in different parts of tongue’s surface.
These “taste buds” are the ones responsible for humans to feel what they are consuming
then these cells send signal to the brain-and brain analyzes what taste it is
(sweet, salty, bitter, sour and the latest addition…umami)Women possess more “taste buds” than men.
Babies and young ones have more of these and wane as they grow older.
They do not actually seize to exist but are just out there-inactive-due to various factors:
smoking and alcohol which tend to numb these “buds” faster,
unhealthy mouth condition where dirt, grime and leftovers cover these cells
until they form part of them and as we grow old through time their taste potency also diminishes.So, the more active “taste buds” the better we grasp the taste of food.
When MSG is added to a recipe, these tiny crystals actually “hones”
(in Tagalog…”hinahasa”) or “scrapes” the covering of these “buds” exposing them to the true taste of the food.
That’s it, MSG does not impart any flavor or taste but helps us identify specific taste.CAUTION: not because MSG has that effect, “pilosopo” (one track mind) will claim,
“why not put a ton of MSG so we can taste the food really well”, NO!
Put a bit more and be ready to experience ache at the back of your head.
Too much of anything is…ahh you know what.

Still, the best ways to revive and/or revitalize “taste buds” are:
1. quit smoking-minimize alcohol intake
2. have a healthy mouth habit
3. when brushing teeth, scrub lightly tip, top and back of tongue
4. …and this is fun, always try to identify the ingredients used in your every intake.
Over time…you will be amazed…you are “a food critic”, too.

So far there are only 4 reliable (I hope)
MSG manufacturers supplying the world:
1. Aji-No-Moto (Japan) – more of the home directed crystals
2. Vedan (Vietnam) – used by majority of food processors
due to low price and in powder form
3. ADM (USA) – no nonsense best quality
and also more on the powder type
4. Unknown China-made.
5. …there could be other brands somewhere-for sure it’s repacked.

CHECK YOUR LABEL NEXT TIME. IF IT STATES: NO MSG BUT CONTAINS EITHER OR BOTH I+G
(meaning Disodium Inosinate + Disodium Guanylate…then STOP & decide if you’ll continue)
Reason: full flavor identifying & enhancing effects of I+G
go well-hand-in-hand with MSG.
When the former is present so is the latter.

(Resto Review) My expectation failed me…tremendously. Never to shell out a cent…again. 

/0 Comments/in , , , /by

Picture

A little break from issuing out recipes, please allow me to express my feelings
re this “vaunted” Wagyu serving resto.
With Pangs, fetched my daughter, Cha,
last Sunday where she and her Mom heard mass
while I engaged in my usual  weekend exercise.
Breakfast at her unit or out usually follows our activity.
That bright sunny day, she thought of having us taste and analyze
dishes of this site.
My expectations failed me again...tremendously.
My D300 was ready but did not bother to take out from the bag and snap. Useless.
So, below pictures are those of our products. Not theirs.

Picture

Should corned beef be “slab type”, this must be the color. Not brown due to wanton addition of
“no-brainer spices and herbs that hands of whosoever thought of it can get a hold of”.
OR

Picture

be like this, if “shredded type”.
The one served to me had “out of this world concoction”.
It was “sour-ish, bland, added with rosemary or fennel, I believe”.
Acidity was overpowering.
Announcing to the world that you serve “wagyu”,
then just lightly fry it for patrons to savour and enjoy what you’re rallying about.
The most that you can concoct on a shredded corned beef is to make it into a hash
that is adding cubes of potatoes. Saute or fry with very little spices (hint of garlic and onion).
YOU DO NOT HIDE THE BEAUTY & TASTE OF YOUR HOME-MADE CORNED BEEF.
Let the beefy-ness of your “wagyu” come out.Now the TAPA
(salted, dried or boiled a bit strips of beef)

Picture

Unlike the one above, which is processed from just plain U.S. cattle,
Their “Tapa” is “acidic, with again full of un-wanted flavor of different additions”…and so blackish.The SAUSAGE?

Picture

As if marinated in vinegar, that is aside form “mashy texture of the flesh”
that could be due to “double grinding” instead of using a silent cutter or a bowl chopper.
WHY?
Oh no.
Kindly read my disclaimer below.
Am not here to put that resto down.
With those “costly” meals, please don’t serve us with ” blind-foldedly prepared recipes”.
No “WAGYU” that I’ve tasted of.
Just improve.Another technological recipe coming out next post.

After 14+ years I returned…sniffed, critically tasted every bit, subconsciously compared to others…and WHOA started to like Fridays.

/0 Comments/in , , , , , , /by

Picture

Picture

More than 14 years back when I used to frequent Fridays at Glorietta 4
(in Makati City, Philippines) most nights a week as such was our meeting point
with my daughter, Cha, then working with a multinational firm across the street.
2-3 bottles of my fave SMB Pale plus finger food (buffalo wings mostly)
until she steps in then head home together.
Way too short, to the point of nil, of being spectacular
with ambiance, food, presentation and my “always-look-out”… staff attitude.
I was there for convenience. Nothing more.
Until last Sunday night when my feet felt so itchy to go out, have1 or 2 cold ones and eat.
Pangs & I landed at Trinoma (a mall corner of EDSA & North Avenue, Quezon City)
Choose. Walk. Choose.
When this young lady from mentioned Fridays greeted us so sweetly
which melted my heart, and that melt headed to my brain seemingly saying:
“go inside, sit down and let that cute lady scratch your itchy feet”.
Nyahahaha. We went in and ordered.
Caesar salad above is perfect.
Lightly dressed crunchy lettuce topped with some just rightly fried croutons.
For Pangs, was a bit garlicky. But OK. She’s not a fan of garlic anyway.
BTW, top-right is draft beer in 16oz. mug.

Picture

Of course my Buffalo Wings.
Mine. Pangs did not like. Just tasted a piece.
A bit bland inside…lacks seasoned marination but overall taste is ok.
Not a BIG OK… “konti lang” (just a bit).

Picture

Satisfying my addiction to meat, submitting to my carnivorous-ness that night,
still mine…their NEW
Hickory Smoked Pork Belly.
Not minding the  “normal” thick belly fat, SUPERB. GREAT. PERFECT.
Tenderness is #10. Think this was via “sous vide” style cooking.
You can bite in to the bone. That’s how tenderly “fall-off the bone” state it is.
Smokey-ness is just right. Not over powering.
For me, God-Damn GOOD.Again #10.
Sides: mashed potato is  a bit ok…”konti lang”, coleslaw…”konti lang”.
The dip shrunk my eyes close, pushed out my tongue and exclaimed: “BEH”.
Could had been created differently to match smokey-ness of pork.
IMO, thickened water with “muscovado” (unrefined brown sugar) + finely chopped white onion.
Raised my glucose level really high.
For FOOD (based on our order) instead of #10…due to diabetically-inducing strong sweetness of dip…
I will rate: #9
SERVICE: WOW. This is a PERFECT #10.
Everybody is
(not was…I know they are accustomed to such, trained to be so and must always be so)
courteous, sweet and accommodating.
Instantly, FRIDAYS is now 1 of our favorites.
We will be back, again and again.
(FRIDAYS is part of Bistro Group along with Italianni’s, Krazy Garlik, Fish & Co. Flapjacks  etc.)

Rancid chicken, pork belly, pork chop or “bangus”…would you notice? You’re a foodie. You must.

/2 Comments/in , , , , , /by
Days of pounding questions again for applicants
wanting to be cooks, assistant cooks & kitchen helpers.
96% had previous kitchen hot experiences.
Can’t help but notice the absence of basic taste familiarities.
And so, I am literally dragged by circumstances to look back August 2013 and copy-paste my post of that day.

Picture

 Of the so many I’ve interviewed for the different    stalls-special events positions needed, ONLY 2 or 3 know what “rancidity” is.
Sad, as many are graduates of cooking schools, culinary institutes, food technology, chemistry and HRM.

Aside from single or double fried pork belly, pork chops, “tilapia” or “bangus” (milk fish), chicken, shot above, is hereby presented as it is almost always the type of food “rancidity” could always be very evident
(the type that most value-meal food chains offer).

RANCID. Do use your frying oil, even to similar type of product, for about 3-5 times on certain day. Ref your used oil. Or keep well-covered in any place you wish for 2 days. Fry on it same type of product the 6th time. The “unusual smell” plus the “out of this world taste of your fried food” will explain RANCIDITY. To differentiate, fry similar item on a new oil. Smell and taste. Compare.

To explain further is to be too technical like: oil has boiling and smoking points. It boils upon reaching certain temp but still keeps its chemical properties until it has reached smoking point. Breaking up of these chem properties reacts with and affects taste of food. Smoking point is reached when oil is “overused” and/or being used on consistent high temp frying.
Most home-type frying oils, including EVOO for that matter, have low smoking point.
Heat your oil to 350 deg. F and eat rancid food in no time.

In short, the higher the smoking point of oil the better for even continuous high temp deep frying.
Try sourcing for palm oil or palm olein that has high smoking point.

Many fast food outlets and poorly managed restos do use their oil for 10-15 times, sometimes more.
Here, “rancid taste” is common.
I suggest that you be too critical the next time you order your fried chicken.
Smell first. Taste intently. No matter what type of presentation or concoction or “flare” it is offered
…if cooked in “rancid oil”, you will notice.

BORACAY (2nd of 2 posts)…modus of some hotels & the “irk-ies”.

/0 Comments/in , , , , , /by

Picture

Whether you’re on a morning’s much needed fresh air intake
to replace the carbon-mono laden oxygen in our lungs
(vehicles’ emitted and/or secondary cigarettes’ smoke)

Picture

…or on an afternoon serene rest by the beach front

Picture

“killing time”
(what a “Pinoy” way of expressing ” to pass the time”)

Picture

or honing your photography skills

Picture

(Oh my. Hands of this old man are still controllably un-shaky
with this 15 meter upward handheld [up]
and this 10 meter [below] shots
with D300 70-300mm zoom)

Picture

…or stroll peacefully eagerly awaiting the “coolest” sunset ever

Picture

Picture

Picture

A minute WON’T  pass without you NOT saying “NO THANK YOU” to vendors of ALL types of wares. From sunglasses to “balut” (un-hatched boiled duck egg) to boiled corn to ice cream to rice cakes to island hopping tours to pearl necklaces to free dinner offers pirating you from your current hotel to theirs’ to  ALMOST EVERYTHING.              
WHEW!…and again… WHEW!
I see no wrong in that instance. BUT it’s ANNOYING. Authorities had managed to assemble thousands of former ambulant “masseurs”, in strategic locations, to be in tent-sheds with open-view massage beds where they wait for clientele to engage their services. This is PERFECT!
Why can’t they do that to these pestering “ants’-like vendors” plying every nook of the island. My own counting, during my wife’s & my short visit, revealed: there were 80% Koreans, 12% Americans & Caucasians, 3% Japanese & 5% Filipinos.
And the ratio is, 1 vendor : 10 tourists.
You could imagine that with your every 2-steps by the beach-one is to offer you “something”-where you will keep on saying NO THANK YOU as well.
Suggestion: stack them out in strategic sites like the “masseurs”.
SMOKERS: they don’t follow signs. All of them smokers. FYI, there are notices pasted everywhere & reminders even before your plane starts initial descent THAT SMOKING & EATING ARE PROHIBITED IN BEACH AREA.
                      WHEW, WHEW & WHEW. This broke my ecstasy for a nice vacation the most.

Picture

Check that guy selling sunglasses.
He will pass by you 2-3 times in an hour.
How many of them kind will make you say “no thank you” in a minute.
Also, see if you can identify the vendors in this shot below.
More irritating are the convergence of “istambays”
(people who have nothing to do but assemble in a corner & do nothing, still)
then make FUN of anybody (tourists or locals)
for anything or something that they deem to make fun off.
Laughing loud, screaming jokes towards any “shortcoming” or “anything” of the passer(s) by
they feel happy doing so.

Picture

OOPPPssss…was at 2nd floor of this joint…”REAL COFFEE”
upon suggestions of my kids for us to try their vaunted coffee concoction,
“calamansi muffin” and “Marc’s Sandwich”- plain heated loaf bread
wedged with tuna topped with abundant melted cheese and LTO
(lettuce, tomatoes & onion which I asked to be on separate plate for me to really dissect what’s in the filling).
And I had this:

Picture

Hat’s off, I salute their “real coffee” recipe: a jigger of espresso added to freshly dripped one.
Plain. Simple. No added bottled flavor concentrates.
THE BEST COFFEE I’ve ever had
after testing over a hundred preps including those known worldwide & national brands.
Highly recommended.
But the sandwich is nothing new as canned tuna was just abundantly mixed with
CHEVITAL or KRAFT or MAGNOLIA quick melt cheese. Stuff unto loaf halves-toast and that’s it.
Had to sprinkle a lot of salt though.
“Calamansi muffin” is like a regular “kababayan” (a kind of local muffin)
which dough is poured with an “extract” or juice of “calamansi” (our local lemon).
Methinks it’s more of little juice extended by bottled flavor.
And I loved my fresh LTO.

Paging the Department of Trade & Industry: most bit high-end resorts and hotels in Boracay DO NOT EXTEND senior’s discount. Discovered this when still booking for our trip. One staff (over the phone) even irritably said: “if you will ask for senior’s discount, we will NOT extend to you the free breakfast. (FYI, under the law, citizens 60 & above are extended 20% discounts on medicines, single served meal, hotels, 20-30% or at times FREE at cinemas etc. & 5% for some basic needs’ groceries)

Which is why I ended up cancelling 3 bookings and took our billeted one which extended such discount, with free breakfast and dinner. What a bargain. But not fit to mention. Some services are bad, including the food. That’s the trade-off.

Catching my attention is this resort below. They present interesting line up of Korean dishes for buffet (well, 98% of their clients are of that nationality), live band music and middle of the ground dancing to your heart’s content in between your spoonful (or chopstick) take of food. WOW! So vibrant atmosphere.

Picture

Will try next time even for just the vibrancy of ambiance.
But I have to bring my own food, under corkage fee, as I am not a fan of Korean dishes (pardon me).
OR
maybe just a quiet dinner, again, over my fave “beer” with Pangs at the hotel’s veranda.

Picture

Ngee.
My face is really red after the 3rd bottle.
Love it.