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Showing posts from March 8, 2009

Some food preparation tips from a student chef aka a beginner family cook

Hello again everyone. Trying to make do with whatever time I have with this laptop to make at least a post about the things I do in my kitchen.

The economic downturn is definitely impacting on so many things about our lives. Take for example the case of our food budget. Homemakers are scratching their heads wondering how to make ends meet and yet maintain the same kind of menus their families have all been used to. In your case, do you scrimp, reduce quantity or accept less quality. Health concerns however bars us from resorting to such tactics.

Healthy food always require quality ingredients, proper food handling techniques and deliberate menu planning. In my kitchen, I make it a standard practice to ensure that food will remain healthy and appealing from the marketplace to the dinner table. And what better way to do this? Ensuring safe and healthy meals requires practical food handling in freezing, thawing, cooking, cooling and finally, serving. Safety rules that affect storage…

I was gifted with Fruits of the Gods

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Our former neighbors, a nice Korean couple, gifted us recently with fruits that to me seemed unusual. This was the first time I ever came across a fruit called persimmon.

A persimmon, known to the ancient Greeks as "the fruit of the gods" is an edible fruit of a number of species of trees of the genus Diospyros. (i.e. Dios pyros (lit. "the wheat of Zeus"), hence the scientific name of the genus.) The word persimmon is derived from putchamin, pasiminan, or pessamin, from Powhatan, an Algonquian Cree and Mohican) of the eastern United States, meaning "a dry fruit". Persimmons are generally light yellow-orange to dark red-orange in color, and depending on the species.

There are different species of persimmon:

1.Black Persimmon or Black Sapote (Diospyros digyna) is native to Mexico. Its fruit has green skin and white flesh, which turns black when ripe.
2.Mabolo or Velvet-apple (Diospyros discolor) which is native to the Philippines is bright red when ripe.
3.…