No matter what, nothing can stop us…we will prevail.

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Can’t help but to reminisce the past and post this.
Lots of friends ask me:
* what do participants get in joining the triathlon or duathlon?
* they seem foolish spending huge sums for the gear-ups plus training then get nothing?
* It’s bull….  I’ll just sit back home, relax and do little stretching till I perspire-that is enough.
No replies they get from me, except hehehe.
I just requested them to check this post of mine.
Shots from Aviva 70.3 Tri-Meet at Singapore (March 2012)

Honey enhances flavor of this cured round-porkloin bacon.

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Honey rounded-off  the flavor of this round porkloin bacon.
In the production of our frozen processed meat line, definite as the sun will rise, is our use of U.S.FDA-Approved food grade Sodium Nitrite (NaNO3) granules to “cure” the different types of meat we market.
Our own brands of “meat cures” are blends of
very fine salt, NaNO3 & food phosphates.
And that’s for the “cure”.
Now for that part of pork to use:
aside from ham & pre-marinated skewered pork BBQ, we utilize porkloin in the production of bacon strips and Canadian round. Reason being: it’s not so dry & tough when bitten unlike the leg or picnic shoulder.
The inter-layering of pork fat with lean, similar to premium beef’s “marbling”, makes porkloin a wiser raw-mat choice, tender, better quality and really tasteful end products. Apart from utilizing plain cure, we add honey to our curing-marinating blend. This unique ingredient renders a bit of sweetness to otherwise too salty bacon that our clients prefer more than the widely produced ones of the multi-nationals.
Should you have bought lately, you can still alter your stocks’ taste for the better.
Go to the mixture of: 200ml water, 20 grams of your fave honey, 15ml of pineapple juice, 3 grams sugar & 2 grams salt.
Mix and tumble all together until all solid ingredients are dissolved.
A little heating will definitely help to get the blend well mixed.
In a suitable container, pour in your “honey blend marinade”, dump your strips or rounds and give them a good massaging and tumbling and tossing. Refrigerate overnight.
Ready to fry & serve.
Taste the difference.
My family enjoys this type of bacon & hope you, dear foodies, do, too.
(Click here to email me should you have further questions)

I never fail to stare at this pic to re-energize me.

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After the whole long week of daily grind at office, of hassling thru monstrous traffic, of getting damn really bad news about our government officials’ & politicos’ grafts & corrupting activities…with a cup of coffee, staring at this shot of my youngest grandson…and boilah…I feel good again.

“Hosme ang gulo”. (OMG, WTF, FS messy). Only in the Phils.

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Last year, this caught my attention. Ordinarily, we wouldn’t mind. But deeper thinking it could mean a lot of things. And so, the snap. Submitted to Bigstock, analyzed subsequently approved to be included in their millions of portfolio shots.
I’ve got thousands of comments and insinuations relative to this shot.
And I know you’ve got lots, too.

99% of those interviewed do not even know what “rancid taste” means. As foodie, do you?

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Of the hundreds I’ve interviewed for the different resto-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.

Chicken shot above is hereby presented as it is almost always the type of food “rancidity” is very evident.

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.

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 it is offered…if it is cooked in “rancid oil”, you will notice.