August 2007 Archives

I watched the movie ‘Chocolat’ again a couple of days ago and I just could not help but wonder about how chocolate can keep us healthy. I've been thinking whether this notion is just another old belief that persists in the present because of the fact that chocolate is delicious. Anyway, I did my research and I came across an article. I don’t know if this serves as proof or evidence, but here is one of the examples of chocolate's benefits that the article cites:

The people of the island Kuna in Panama rarely have high blood pressure but they drink around five cups of cocoa a day. If they leave the island, they have the blood pressure of average urban dwellers and, correcting for eating a modern diet, the loss of the cocoa drinking seems to be the difference. A study took volunteers who ate the usual modern diet and gave them 100g of chocolate for 15 days and their blood pressure was lowered. The chocolate also seemed to improve the body's ability to metabolize sugar.

And I did find some healthy facts about chocolate:

• …almost the same as aspirin which prevents clotting or sticking together of our platelets.
• …can be used as an anti-depressant because it contains phenylethlamines.
• …contains flavanol, an anti-oxidant.
• …has four times anti-oxidants compared to tea
• …helps improve our memory through allowing more blood flow to our brains.

So is chocolate really healthy?

I honestly find it hard to describe Filipino food. I mean, I find it hard to put into words stuff like dinuguan, sinigang, and bagoong. This is why I am writing this post. I came across a really helpful article to help all those who are having a hard time describing some of the most common Filipino foods. Here are some of the most popular Filipino foods that I find hard to describe.

• Adobo. It is a stew of meat or vegetables cooked in soy sauce, garlic, and vinegar.
• Dinuguan. A thick stew of pork cooked with pig’s blood and tamarind or vinegar.
• Halo-halo. It is one of the most popular desserts in the country which consist of crushed ice, sweetened beans, fruits, and milk.
• Kare kare. It is a stew of ox tail or maybe even calf’s feet. The sauce is made with peanuts and it is eaten with fermented shrimp paste.
• Lechon. It is a roasted pig or chicken and is best when the skin is extra crunchy.
• Sinigang. A sour kind of soup that is mixed in with meat or fish and has tons of various vegetables.
• Bagoong. Fermented shrimp paste. Could also be fermented fish paste. During the summer months, green mangoes are eaten with this.
• Balut. It is fertilized duck egg that has been boiled just like how you would boil an ordinary egg.

Choosing which grains to put into a bread product, as well as which recipes to develop, is an art. Many producers prefer to have their own customized blends, such as Petra's and Rizal Dairy Farms' Jacqui Alleje, who sources organic ingredients, and Bread Basics' Noemy Hernandez, who has particular recipes like Ampalaya bread, which used to contain sunflower seeds. Village Gourmet's Noye Fandino has studied bread production on a commercial scale, but wisely holds his counsel when it comes to expanding an artisanal or whole grain bread line on a whim. While fleet in terms of scale when one looks at these ventures compared to larger corporations, operations producing traditional artisanal breads should remain lighter on their feet by definition, the better to weather changes and show the desired face of “traceabilityâ€

One of the most popular items we can find in the kitchen aside from the pots and pans are the kitchen knives. It is a very important tool that you can find there for it aids you in chopping up and slicing various foods. You can also use it to open food packages. However, kitchen knives are also one of the most dangerous items you’ll find in the kitchen. So here are some tips on how to be continually safe when using knives:

• A good and sharp knife blade is better than a dull one. Keep that in mind.
• Do not try to attempt to catch a falling knife.
• Have a storage area where to put your knives. Make sure that it is somewhere away from any edge.
• Keep the knives’ blades and handles clean.
• Make sure that your strokes when cutting are away from your body.
• The sharp edge of the knife should always be pointed away from your body. This holds true not only when slicing and cutting food but also when cleaning and wiping it.
• When cutting any food, make sure that you use the right cutting surface so as to prevent any mishaps.
• When not in use, do not leave any knife lying around. It could injure anybody.

[Via NASD]

Philippine Culinary Vignettes and Period Recipes 1521-1935 Published by Anvil Publishing Inc. The back of the book, The Governor General's Kitchen, states that it is a must-have for all who enjoy cooking, eating, and conversing about food. With over 100 entries for native spices and flavorings, over 160 period recipes, and over 200 listed terms for local cooking utensils, the book absolutely delivers what it promises! The author--multi-awarded writer, historian, scholar Felice Prudente Sta. Maria--has managed to compile a wonderful treasury of recipes, facts, events, fictional and non-fictional stories, and photos to encompass the complexities of the "culinary culture" of Filipinos. In truth, a great part of Philippine cultural history can be discovered in the pages of this book. Every chapter has its own unique stories to share. Learn how Filipinos were able to come up with extraordinary dishes using only the best of our agricultural produce. Discover kitchen utensils, materials, and designs. Find out how our ancestors used to prepare dishes for fiestas, galas, balls, and other celebrations. Learn to appreciate the essence of slow cooking and the various earthenware jars that were used in housekeeping and in the kitchen. Take the time to look at unearthed menus of years past. Gaze at old newspaper clippings and photos that tell a thousand tales. Look back at classroom cookbooks, and admire the practices of early cooks and bakers. Note the strong foundation of our religion by the way our ancestors used to make food offerings. Other fascinating topics include hygiene in Filipino tables, trends, old table setups, and much more. Every page is most certainly informative and entertaining. The Governor General's Kitchen is a definite must-have! Thank God for Sta. Maria's scholarly dedication, hard work, patience, and her hobby of collecting vignettes and recipes for 20 years. This book will certainly mold minds and challenge readers not to overlook a food cultrue that is uniquely our own.

Annabel Lee and her family share a common passion and love for food. It all started when Lee would make cheesecakes for her friends and colleagues as gifts. Her forte was the classic Blueberry Cheesecake. In 2002, together with her husband and two children, Lee formally welcomed diners to their quaint restaurant on Timog Avenue in Quezon City, Philippines, named Annabel Lee. With the title "Home of the Finest Cheesecake," Annabel Lee is known for being more generous with their portions and toppings, aside from the distinctive taste and appearance of their cheesecakes. Annabel Lee has also introduced a line of chilled sugar-free cheesecakes made with Splenda. Carribean is an exotic flavorful mix of tropical fruits such as mango and kiwi that guarantees a sweet and tangy sensation. There is also Mocha Chocolate, a mocha cheesecake that sits perfectly on a chocolate chip cookie crust. Bacardi Rum Raisin is a cheesecake flavored with Bacardi Rum, topped with jewels of plump rum-soaked raisins, caramel and pecan nuts. Peaches A la Melba is a blend of peaches and cream with a hint of lemon to balance the sweetness of the fruit. So what are you waiting for? Go ahead and indulge in these guiltless treats. Annabel Lee is located at 65 Timog Avenue, Quezon City, and the ground floor of Promenade 2 at the Greenhills Shopping Center, Ortigas, San Juan.

When you are in the kitchen, it is essential to practice proper hygiene. That way, we get to cook good food that does not contain any harmful germs. Here are some tips that we should remember when we go about puttering in the kitchen:

• Before you start using your hands to prepare any kind of dish, make sure that you wash your hands.
• Any jewelry you have on could get in your way while you are cooking. So make sure that you remove them.
• If you have any kind of cuts, please make sure that they are clean. Also cover them with dressing that is waterproof. After working, replace the dressings.
• It is better that you work in the kitchen with clothes that are not loose. Dangling sleeves are also considered to be a no-no because it can get caught in the stove's flame.
• It is recommended that you keep your nails cut short. If you cannot make do with short nails, then make sure that your nails are clean.
• Tie back your hair.
• When working, always make sure that you still wash your hands. If you can do this at regular intervals, that would be even better.

[Via NASD]

It was my first try at cooking something that complicated. Truth is, I have never ventured into cooking something that requires more than five ingredients. Good thing I had three people with me who knew how to cook, though I still held the reins to the whole affair. I started by boiling some water for the noodles. While I waited for it to boil, I took out the chicken, ham, bell pepper, white onion, and garlic. I was only able to slice the garlic and the ham but I had some help with the chicken, bell pepper and the white onion. I was not a kitchen person so chopping those ingredients into cubes was a real task for me. When the water was already boiling, I put in the noodles and added some oil and a little salt, just as my mother told me to do. Then, we went back to the task of dicing all that was needed to be diced. With the noodles done, I took out a pot to start making the sauce. I then melted some butter in the pot over a low fire and then browned the garlic in it. When it was brown enough, I added the white onions and let it juice up. I also added the ham and the chicken. When both types of meat were cooked, I added a can of evaporated milk and two tetra packs of all-purpose cream. I kept in mind to continuously stir the sauce to prevent it from sticking to the pot while adding crushed chicken broth cubes. When the sauce started to boil, I put in the diced bell pepper. Then I continued to stir the sauce until it was boiling again, a sign that it's ready. While I was preparing the sauce, a helper was hard at work frying some bacons, which she later chopped into tiny pieces as topping for our carbonara sauce. I’m glad it turned out okay. My family liked it. I might cook pasta again someday ... soon.

Increase efficiency, save time, and gain profits with IT solutions specifically created for foodservice establishments By Goldweene Quetulio As fast as the blink of an eye, computer technology has made life faster, simpler and, of course, better for the foodservice industry. More than ever, hotels and restaurants require more efficient and accurate processes to keep up with the demands of running an increasingly complex organization, whether a stand-alone outlet or chain of restaurants. At the front of the house, order chits and cash registers have been replaced by the point-of-sale (POS) system for orders and bill computations. While diners are already familiar with POS hand-held devices and computer screens, they may not be aware of the role that computer technology plays in the back of house, aiding managers, purchasers and the kitchen staff in fulfilling their jobs. Back-of-house computer technology consists of software and hardware that provide a number of solutions for any type of foodservice operation. These systems organize purchasing, manage inventories, and provide services such as detailed menu management, accurate food costing, enhanced labor and human resources monitoring, and extensive financial reporting. Owners and manager are also able to maximize the workflow and the materials needed in the kitchen. Below are some of the back-of-house responsibilities that software and hardware systems can handily take on: Purchasing. A purchase order can be generated with the push of a button without going through the hassle of calling the supplier and identifying the needed ingredients. The supplier's name and its various branches are provided, along with their respective addresses and contact persons, and even updated price list. Inventory. The purchaser can instantly check which items need to be replenished. Looking for th eingredients is also a breeze since the computer can indicate where the stocks are stored and when they need to be transferred. It can also identify which specific stocks fall at the maximum (overstock) or minimum level (reorder). Menu management. This feature can help chefs organize their countless recipes into an easy-to-retrieve database. All the ingredients and their corresponding quantities are carefully indicated. Special instructions by customers can also be incorporated into the recipes, while nutritional information for each dish can be instantly determined as well. Food costing. Chefs no longer have to labor over calculations when costing dishes, since the computer can take over this task. Once the menu is set, it is classified by quantity, conversion, and unit cost. Changes in food costs can be easily accommodated, and menu prices adjusted automatically. The same goes for mark-ups and discounts. Labor and human resources. The computer can minimize errors and track productivity of both front and back-of-house employees. Cashier's reports are compared with the computer's sales summary for accuracy. Servers' list of orders and even how much tip they receive can also be monitored, and form the basis for employee commissions. Labor management systems create more efficient employee schedules based on the predicted amount of business for each meal period. Financial reporting. Financial reports can be created in an instant, complete with graphs and charts to make them easier to understand. Sales reports show all items sold on a per year, per month, per day, and even per hour basis for instantaneous sales analysis. Sales can be broken down by table or dining area, whether smoking or non-smoking, and even in terms of takeout, dine-in, or delivery, as well as by payment type. The computer makes it easier for th owner or manager to make crucial decisions based on the information it provides, thus increasing productivity.

Well, not Jollibee the fast food chain but Jollibee the company. As in Jollibee Foods Corporation (JFC). The company is trying out a new concept in offering consumers food. They are now venturing in a “carinderiaâ€

By Peachy Galias Summer may have already passed and storms are already entering our country, but there is still this special place in the heartsâ€

Insider tips on how to hire good service staff, and then make them even better with the right training

We all know this by now. Nothing and no one represents a restaurant more than its serversâ€

Glass Glass has become one of the most versatile and used material sin catering. It lends a modern and edgy feel to the table, leaning towards a more Japanese way of presentation. Even major hotel buffets have caught the trend. Appetizers are served in bespoke glass platters in different sizes, colors and patterns. In one particular buffet, an array of grilled seafood is laid out in a rectangular sheet of glass mounted on stone or wooden pieces. Chafing Dishes Many chafing dishes abound, that come in varied shapes and styles. But these dishes have become less visible on the actual buffet table. Where have they all gone? Discreet appearance is the key. Chafing dishes can be "sunk" into custom-made tables. Or they can be partly hidden by mock dividers made of glass, wood or even plants. Flowers Flowers have always been part of the buffet set-up, although they can eat up the bulk of your budget when off-season varieties are called for. An economical way of decorating with plants is choosing everyday varieties you see around you. A good example are Gabi leaves or anything similar with a sculptural shape and dimension. Gabi leaves can be found anywhere during the monsoon season. Two or three gabi leaves can be placed on a tall, cylindrical or square vase that has a solid weight at the bottom. Since its leaves tend to be really massive, make sure to balance the stems out by filling the vase with lovely pebbles or cut glass, which creates an impressive textured contrast with the smooth leaves. Boston ferns are also great to work with. Several baskets can be used and placed in tiers like a cake. On a lower scale, look around for delicate vines with filigree-type leaves and flowers. Make sure you dry run the vines you choose. Some vines will not last a minute and begin to look limp when cut, even when in water. Choose vines that look crisp and can last through the entire event. They give an air of romance when placed around the table and are a good foil for plain-colored tablecloths. China "Modern" and "minimal" seem to be the tag words in buffet set-ups today. A lot of caterers seem to be scared of printed or floral china. But certain feminine styles can still be seen ass chic and updated. Using floral patterns are tricky and need to be carefully utilized. But they are actually refreshing to look at on the tablescape and very charming for breakfast or dessert table settings. Floral printed china is, of course, a heavy investment and may well be used for private functions of 50 people or less. Linens For so long, pleated white table skirting was part of almost every buffet spread around. Instead, update the pleated skirting by using a textured kind of cloth. No need to create pleats or skirts. Experiment with colors and different patters. A geometric print over a plain-colored base can look very contemporary. In fact, you can do away with tablecloth all together and work with faux hedges or real plants to conceal the table's legs, if you think they are that hideous. On the rare occasion that you have beautiful solid narra or mahogany tables with intricately carved legsâ€

How to craft a menu package to fit every budget while fulfilling a client's every fantasy Planning an event, whether a corporate or a private function, is time-consuming as well as painstakingly thorough. Equally important is planning the menu that will best complement a particular event. Some individuals may opt for the set menus that are easily available in most hotels and restaurants where functions are commonly held. But what if they are after a particular theme, type of cuisine or are in search of a favorite dish not included in the menu package? Set menus A, B or C may seem wholly inadequate for such clients who are after something extra special and perhaps never been done before. Professional caterers are the ones to approach when in search of a particularly creative menu, whether it is a wedding with a Greek Mediterranean theme or a birthday party with an all-American burger-and-fries motif. Chef Him Uy de Baron of Pick a Chef, Pick a Cuisine shares some of his best tips for creative menu planning. What makes this budding catering business intriguing is its unique concept, encapsulated by its catchy name that suggests countless possibilities. Instead of offering just "food" menus, Pick a Chef also offers a menu of chefs. Currently, this catering company boasts seven established professional chefs in its roster, most of whom teach at the Academy for International Culinary Arts (AICA). So when a client favors one type of cuisineâ€