Learning to Cook and Other Things

May I wish everyone a I hope and pray that the new year ushers in nothing but good things in all our lives. To all those who took the time to visit , made comments, linked, and reviewed my blogs, THANK YOU from the bottom of my heart. I realize I haven't been around as much as I had wanted to ... obligations you see. But I will definitely see you next year. Now let's raise our glasses. Cheers everyone!

Our Christmas holidays menu remains basically the same every year. It always has these three standard fares: Bone in Ham (commercially available) Queso de Bola (commercially available as well) Frozen Fruit Salad Variations are provided by: Ceasar's or Chef's Salad with Paella or Morcon or Embutido or Lechon with Chinese inspired Noodles or Pasta with Filipino Kakanin (Desserts) Of course, the round fruits. We never go without the round shaped eats like, tikoy (chinese glutinous cake), the small round oranges, apples, pears, grapes, strawberries, ripe mangoes, chico (local fruit), and kastanyas (nuts) and the fruit cake. (Because it's laden with sweet, round and glazed fruits). This year, our Noche Buena shall include: Pink Chicken Potato Salad (Mine becomes pink because I use beets instead of carrots) Seafood Chowder Spring Rolls cooked with Red Wine My Clam and Seafood Chowder concoction is as follows: 2 cups chopped clams and mussels (simmered, removed from shells, dr...

Filipino Christmas holidays will not be the same without hams. Rich, middle class or less privileged, all families just love the idea of including ham for the Christmas or New Year's eve festivities. I saw this site with excellent tips in selecting ham. So if you've run out of ham for New Years here are some practical tips in getting it good: "Ham comes from the rear leg of the pork carcass. Not all the cured product from the pork carcass is ham. The picnic (cured lower portion of the front leg), bacon (cured belly), and Canadian bacon (cured loin) are not considered ham. In curing, sodium nitrite, salt, and sugar are mixed with water to form the "brine" or curing solution. This solution is then "pumped" into the ham for uniform distribution of the brine. After several days of curing, the product is washed free of excess brine, cooked, and sometimes smoked. This process is known as a commercial cure." In the United States, "commercial proces...

Shrimp & Green Onion Dumplings 1/2 kilo uncooked, peeled, deveined shrimp 3 green onions finely chopped 3 teaspoons of finely grated peeled fresh ginger 2 tablespoons of dry sherry 3 teaspoons of olive oil 2 teaspoons of chili oil 1 teaspoon of salt 1/2 teaspoon of white or black pepper 40 wonton skins 1 egg, slightly beaten To Prepare Filling: Combine all the first 8 ingredients to form the shrimp mixture. Brush wonton skin with egg. Place heaping teaspoonful of shrimp meat mixture in center of wonton skin. Prepare to steam on bamboo steamer. Steam for 20-30 minutes. Makes 40 appetizers. DIPPING SAUCE: 1/4 cup of soy sauce 1/4 cup balsamic or any cane vinegar 4 medium garlic cloves, minced

Here's one dish I would like to prepare for our Christmas dinner :-) Yuuum. Paella is Spanish in origin and is traditionally cooked in a "paellera" which is a round flat pan with two handles. Paella is usually prepared using shellfish but can also be made with chicken or both. This flavorful dish is quite flexible because if you don’t have the exact ingredients you can make practical substitutions. Reminder: ensure that shellfish and/or mollusks are fresh. If you are using the following seafood ingredients: 1. mussels should be washed thoroughly. Remove the beards. Open mollusks should be thrown away. 2. squid must be rubbed off the outer dark skin. Pull out the insides including the transparent back bone. Remove the eye and the tentacles and the ink. Cut into rings. 3. clams are washed thoroughly in water and then put in a bowl with some salt so that the sand comes out. Throw away those that are open. 4.prawns may be not be peeled. If you d...

Its a festive season. Then why am I cooking a "lowly" fish dish? Shouldn't I be cooking fiesta like or holiday mood giving eats? Excuse me. Think again :-) It's no ordinary fish. It is called dulong. That's why. The Philippines is home to d ulong, considered to be one of the smallest specie of tropical fresh water fish in the world. Scientifically, it is called Pandaca Pigmaea, but is also known as ‘ dwarf goby’. That sounds 'ew-ie'. Dulongs are almost microscopic in size, about 1.1 to 1.5 cm long with only its glistening eyes as distinctly recognizable. It iiiis considered a delicacy because you don't find it everyday even in large Philippine wet markets. So on days that it is available and after making sure that it is remains fresh, I grab it without really thinking how I am going to cook it. First order of the day is to make sure I got ½ kilo to be cooked as soon as I get home from the market. It is very important that the fish retain...

This fruit salad recipe is as old as my children. It's their father's. Mind you, I'd like to give the exact measurements but that would be a sin as far as he is concerned because that is a biiiig secret. This fruit salad requires : buko (young coconut meat grated) , nata de coco , kaong (sweet sugar palm), fruit cocktail, canned lychees, cream, condensed milk, and kalamansi (calamondin) juice. After everything is mixed, the salad needs to be frozen. Taaaaste terrific.

Interested to find out more about Filipino food without the recipes? Look here and here . The first site provides an alphabetized listing of anything and everything about Filipino food. History of Filipino food info is found in the second. And try to see if the listing includes the following Philippine delicacies more often found in the streets of the Metro. Not for the faint at heart:-) 1. Balut - duck egg with the little duckling still cuddled inside the shell. (I say good. You say eew). I, myself do not eat the baby duck, too much hair) 2. Adidas - chicken feet, cooked and steamed in dark soy sauce and vinegar with lots of garlic and ground pepper. Good to go with beer. So they say. 3. Kwek kwek - quail eggs on a stick 4. Tok ne ne - chicken egg on a stick 5. Inihaw na Pusit - coal grilled baby squids. Best when dipped in spicy vinegar 6. Squid balls - Corned squid dipped in flour and deep fried. Best with spicy vinegar dip. Do you think Anthony Bourdain can pay the Philippines ...

This is a copy of my toasteggme entrecard which I posted in my Ibanag in the City blog. Actually my Entrecard widget is in my Ibanag Cooking and Other Things blog. So what was I thinking? Okey so I am promoting the Contest twice. I don't mind:-) I got this mail from a fellow member at my blog log community. You can find the address here. He is officially launching this Entrecard contest essentially I think to help promote Entrecard, another blog networking community which was launched recently. Ten winners will each receive 100 EntreCard points. The points as I understand it can be used to advertise in other peoples' blogs. When you sign up with Entrecard, you will need to create a 125×125 button that represents your blog. The Entrecard widget with your blog name or title indicated will be placed in your blog. Next you’ll go around clicking on the “Drop Yours” space on other member's blogs. This will earn you credits. Credits that you need to advertise on other blogs. So,...

Interested to find out more about Filipino food without the recipes? Look here . The site provides an alphabetized listing of anything and everything about Filipino food. Try to see if the listing includes the following Philippine delicacies more often found in the streets of the Metro: 1. Balut - duck egg with the little duckling still cuddled inside the shell. 2. Adidas - chicken feet, steamed in dark soy sauce and vinegar with lots of garlic and ground pepper 3. Kwek kwek - quail eggs on a stick 4. Tok ne ne - chicken egg on a stick 5. Inihaw na Pusit - coal grilled baby squids dipped in spicy vinegar 6. Squid balls - Corned squid dipped in flour and deep fried also use spicy vinegar dip These are all I could think of tonight. And do you think that guy from the Discovery cooking channel can pay the Philippines a visit to feature any or all of these in his cable show? I was supposed to upload a balut image but changed my mind.

This has been said before. Hesitate I do not because I know these tips are the easiest way towards healthy eating. To eat healthy, we must cook healthy. I cannot overemphasize that health is wealth. Try these suggestions if you can:-) Happy Healthy Cooking :-) 1. Remove all salt from your recipes. Try pepper instead. Or cook with herbs. 2. Avoid frying. Try grilled, or baked meat and poultry dishes. Or perhaps coconut creamed? 3. Steam fish or crustacean (if you don't have allergies)and season with black pepper, balsamic vinegar, olive oil and lemon. 3. Prepare more salad or veggie meals. More colorful, the better for the body. Also pick vegetables in season to ensure freshness. 4. Avoid the use of sugar or syrups in your recipes. Use cinnamon instead. 5. Try incorporating fresh fruits in your cooking. Use those in season. Avoid canned. Cheers!

I have been cooking since 2003. Yes, mostly, by my lonesome. Extra help may come but they are few and far between. But I must not complain because I looove cooking. If only there was less heat. Anyway, my cooking is really herb-ful. I don't need any reason to lace my dishes with herbs. The 'cheapest' recipes bloom with elegance once paired with herbs. And I have 10 favorite herbs that I can't do without: 1. Basil is an annual and used for the clove scent from leaves; works well with tomato dishes, specially pizza and spaghetti sauces. 2. Dill is an annual with its seeds serve as flavor for dill pickles. 3. Fennel is a perennial which adds zest to fish and vegetable dishes; seed also said to work as appetite suppressant. 4. Horseradish is a perennial and acts as a strong flavoring for meats and oysters. Root is harvested for use as a vegetable. 5. Mints are perennials. Both spearmint and peppermint are used to enhance teas, garnish lamb dishes and general flavor enhance...

I recently decided to include in this blog details of food and product ingredients I encounter everyday. You see, ever since I became ill, I developed this habit of looking into the labels of the food and other products I use. I am so into food processing information these days. Having said that, please allow me to emphasize the importance of knowing what we put into our bodies -- whether it is our daily dose of coffee, milk, chocolates, bacon, salad dressings, hot dogs, cereals, etc. What ingredients were used? Any chemicals? What are those chemicals? I shall also include ordinary toiletries like shampoo, bath soaps, detergents including products we topically apply to our skin, like make-up, deodorant, body butter, whitening formulas which are very popular here in my country. And why not ordinary household pesticides, mosquito repellants, bathroom cleaners, etc. The thing is I want to know more about food and product labeling. Do some research. Post it in my blog... Essentially, to s...

This is something I no longer enjoy because I am trying to heal or at least trying to eat healthy. But one of my sons, back when he was trying to build his body mass would request me to buy him some beef ribs to barbecue. That would be for a hearty lunch that also included lettuce and cucumber salad in French dressing. His drink would be chocolate flavored whey. Whew! This is the marinade I used to do for him. Barbecue Marinade 1 tablespoon of olive oil 1 tablespoon of fresh minced garlic 1/2 cup of apple cider vinegar or ordinary cane vinegar 1 cup of Worcestershire sauce 1 1/2 kilos of beef ribs salt to season according to your taste Combine the olive oil, garlic, vinegar and Worcestershire sauce in a glass or a ceramic bowl. Completely coat the ribs with this mixture. Sprinkle all sides of the ribs with salt t...

Top Ten Anti-Aging Food When taken as a healthy serving 1. Avocados in salads or dessert made with cream and muscovado sugar (cold or frozen) 2. Berries specially fresh strawberries and blueberries as pastry topping 3. Broccoli, steamed 4. Cabbage as coleslaw 5. Carrots in veggie and chicken breast dishes 6. Grapefruit as in fresh grapefruit juice 7. Grapes preferably local (for us Filipinos) to minimize pesticides 8. Onions for anything as in sweet potato top and chicken potato salads, and naturally anything that requires sauteeing. 9. Garlic also as in sauteeing or as prime ingredient of marinades 10.Tomatoes in salads, sauteed dishes. Nutritional Facts 1. avocado - Carotenoid lutein and beta-carotene, unsaturated fats to build healthy HDL, beta carotene and nearly 20 minerals and vitamins 2.strawberries - Vitamin C, folate, fiber, potassium and antioxidants; blueberries contain the highest antioxidant activity 3.broccoli - Major anti-cancer food contain indoles, which can help...

I read this front page news article from Inquirer, a local broadsheet which features a pick and pay herb vegetable store. "The article says that it's the first of its kind in the Philippines, where the store customers can do their own harvesting of herbs and vegetables they want" from a greenhouse structure with "movable tables displaying different kinds of herbs". The selling pitch is 'freshness'. "Top sellers so far are gotukola (memory enhancer), stevia (natural sweetener for diabetes) and chocolate mint (for tea) and rosemary (for fish, chicken and meat). The store is owned by an enterprising lady Adela T. Ang. It is located at the Manila Seedling Bank Environmental Center in Quezon City. The store looks like this except for the absence of the movable tables where the herbs can be picked. I have been to Manila Seedling Bank. It's a good source of plants to nurture. In fact that's where I got my baby plant herbs like basil, rosemary, ...

Do you need to control your appetite naturally? Read this :-) It is a pity that those who do not have the discipline to control food cravings resort to appetite suppressants . This report shows experimental evidence that taking appetite suppressant is not worth it. Contraindications Several researches done in the past have proven that, for sympathomimetic appetite suppressants, the following should be considered: * Allergies If person has ever had some unusual or allergic reaction to this medicine or amphetamine, dextroamphetamine, ephedrine, epinephrine, isoproterenol, metaproterenol, methamphetamine, norepinephrine, phenylephrine, phenylpropanolamine, pseudoephedrine, terbutaline, or other appetite suppressants- it should report it to the doctor * Diet If person keeps the same eating habits during the appetite suppressants treatment- there will be no results! Person must follow a reduced-calorie diet while using an appetite suppressant in order to lose weight. Important thin...

It's Christmas time once again. Apples are in season, particularly in this part of the world. This is one salad concoction I can recommend to go with any fried or grilled fish or meat dish. You'll need the following: 2 cups shredded fresh cabbage 1/2 cup grated carrots 3/4 cup thinly sliced apples soaked in lemon juice to avoid browning 2 tablespoons fresh chopped celery 1/2 cup mayonnaise 1/4 cup sour cream 1/8 teaspoon tabasco I borrowed the photo from Foodnetwork. (But due to copyright reasons they decided to remove it) :-) Mix all the veggies and apples together with the mayonnaise, sour cream and tabasco. Refrigerate for a little while. Serves 4.

Jamie Oliver is a celebrity in his own right. He is truly my favorite chef. His cooking is mostly derived from fresh and occasionally organic style of cooking. James Trevor Oliver MBE was born on May 27, 1975. He is better known as Jamie Oliver and acquired the monicker 'The Naked Chef'. He is English. I like his advocacy that which is his campaign against unhealthy overly processed foods in British schools. He is known to be a "shrewd yet generous businessman as well as a gifted chef".

I read from a local broadsheet article about cosmetics containing lead. Take lipstick specifically. It says if you want to test if there is too much lead in your lipstick here is what you should do. "Put a small amount of lipstick at the back of your hand, then rub the lipstick vigorously using a gold coin or earring or anything that has gold. If the lipstick turns black it has a high level of lead". But why do manufacturers use lead? To add stability and vividness to the lipstick's color. But it has been found out from studies (John Hopkins University) that substantial lead in the body can cause memory lapses. Lipsticks and what we should know about them. 1. Safe levels of lead content in lipsticks should be .1ppm (one tenths part of million) 2. There are lipsticks in the market today which contains lead in the range of 16ppm to 31ppm. These are in fact dangerous levels. But a website has this disclaimer to what was reported. However, this counters the above. It...

I got this from my email: The food additive MSG (Mono-Sodium Glutamate) is a slow poison. MSG hides behind 25 or more names, such as "Natural Flavouring." MSG is even in your favorite coffee from Tim Horton's and other brand-name coffee shops! I wondered if there could be an actual chemical causing the massive obesity epidemic, and so did a friend of mine, John Erb. He was a research assistant at the University of Waterloo in Ontario, Canada, and spent years working for the government. He made an amazing discovery while going through scientific journals for a book he was writing called The Slow Poisoning of America. In hundreds of studies around the world, scientists were creating obese mice and rats to use in diet or diabetes test studies. No strain of rat or mice is naturally obese, so scientists have to create them. They make these creatures morbidly obese by injecting them with MSG when they are first born. The MSG triples the amount of insulin the pancreas creat...

Thanks to http://www.NewsTarget.com for the cartoon Art:Dan Berger Concept:Mike Adams

I found this Google gadget which I really liked. Finding a particular recipe will just be a click away. Hooray!

From:IFIC "Under the Food Additives Amendment, two groups of ingredients were exempted from the United States regulation process: GROUP I — Prior-sanctioned substances — are substances that FDA or USDA had determined safe for use in food prior to the 1958 amendment. Examples are sodium nitrite and potassium nitrite used to preserve luncheon meats. GROUP II — GRAS (Generally Recognized As Safe) ingredients — are those that are generally recognized by experts as safe, based on their extensive history of use in food before 1958 or based on published scientific evidence. Among the several hundred GRAS substances are salt, sugar, spices, vitamins and monosodium glutamate (MSG). Manufacturers may also request that FDA review the industry’s determination of GRAS Status."

Purpose: Allow smooth mixing of ingredients, prevent separation, keep emulsified products stable, reduce stickiness, control crystallization, keep ingredients dispersed, and to help products dissolve more easily Application: Salad dressings, peanut butter, chocolate, margarine, frozen desserts Common Label Names: Soy lecithin, mono- and diglycerides, egg yolks, polysorbates, sorbitan monostearate

Purpose: Prevent food spoilage from bacteria, molds, fungi, or yeast (antimicrobials); slow or prevent changes in color, flavor, or texture and delay rancidity (antioxidants); maintain freshness Application: Fruit sauces and jellies, beverages, baked goods, cured meats, oils and margarines, cereals, dressings, snack foods, fruits and vegetables Common Label Name: Ascorbic acid,citric acid,sodium benzoate,calcium propionate,sodium erythorbate,sodium nitrite,calcium sorbate,potassium sorbate,BHA, BHT, EDTA, tocopherols (Vitamin E)

Purpose Offset color loss due to exposure to light, air, temperature extremes, moisture and storage conditions; correct natural variations in color; enhance colors that occur naturally; provide color to colorless and “fun” foods Application Many processed foods, (candies, snack foods margarine, cheese, soft drinks, jams/jellies, gelatins, pudding and pie fillings) Common Label Name FD&C Blue Nos. 1 and 2 FD&C Green No. 3 FD&C Red Nos. 3 and 40 FD&C Yellow No. 5 (tartrazine) and No. 6 Orange B Citrus Red No. 2 annatto extract beta-carotene grape skin extract cochineal extract or carmine paprika oleoresin caramel color fruit and vegetable juices saffron (Note: Exempt color additives are not required to be declared by name on labels but may be declared simply as colorings or color added)

My daughter sent us this superb tasting ready to prepare cappuccino mix. Made in Indonesia, it comes in two separate packs: (1)the coffee mix and (2)a much smaller sachet which contains the chocolate granules. Judging from the Italian flag type packaging I surmise the choco granules originated from Italy. I tried to experiment to test how the mix could achieve a superior flavor. For my initial test, I used 1 cup of boiling hot water per packmix and then added the chocolate granules. Ooooh! It was too sweet. The next time, I used 1 large mug of boiling hot water plus the chocolate granules. Surprise! I got the perfect blend. Unlike other coffee flavors, even those dispensed by large coffee shops, Tora Bika tastes good even when it is cold. Ingredients: Sugar, creamer, instant coffee, chocolate granules

Purpose: Replace vitamins and minerals lost in processing (enrichment), add nutrients that may be lacking in the diet (fortification) Application: Flour, breads, cereals, rice, macaroni, margarine, salt, milk, fruit beverages, energy bars, instant breakfast drinks Common Label Names: Thiamine hydrochloride, riboflavin (Vitamin B2), niacin, niacinamide,folate or folic acid, beta carotene, potassium iodide, iron or ferrous sulfate, alpha tocopherols, ascorbic acid, Vitamin D, amino acids (L-tryptophan, L-lysine, L-leucine, L-methionine)

Purpose: Provide expected texture and a creamy “mouth-feel” in reduced-fat foods Application: Baked goods, dressings, frozen desserts, confections, cake and dessert mixes, dairy products Common Label Names: Olestra,cellulose gel,carrageenan, polydextrose, modified food starch, micro-particulated egg white protein, guar gum, xanthan gum, whey protein concentrate

Purpose: Enhance flavors already present in foods (without providing their own separate flavor) Application: Many processed foods Common Label Name: Monosodium glutamate (MSG), hydrolyzed soy protein, autolyzed yeast extract, disodium guanylate or inosinate

Purpose: Add sweetness with or without the extra calories Application: Beverages, baked goods, confections, table-top sugar, substitutes, many processed foods Common Label Name Sucrose (sugar),glucose, fructose,sorbitol, mannitol,corn syrup,high fructose,corn syrup,saccharin,aspartame,sucralose,acesulfame potassium (acesulfame-K),neotame

Purpose: Add specific flavors (natural and synthetic) Application: Pudding and pie fillings, gelatin dessert mixes, cake mixes, salad dressings, candies, soft drinks, ice cream, BBQ sauce Common Label Name: Natural flavoring, artificial flavor, and spices

According to research Following are some reasons why ingredients are added to foods: * To Maintain or Improve Safety and Freshness: Preservatives slow product spoilage caused by mold, air, bacteria, fungi or yeast. In addition to maintaining the quality of the food, they help control contamination that can cause foodborne illness, including life-threatening botulism. One group of preservatives — antioxidants — prevents fats and oils and the foods containing them from becoming rancid or developing an off-flavor. They also prevent cut fresh fruits such as apples from turning brown when exposed to air. * To Improve or Maintain Nutritional Value: Vitamins and minerals (and fiber) are added to many foods to make up for those lacking in a person’s diet or lost in processing, or to enhance the nutritional quality of a food. Such fortification and enrichment has helped reduce malnutrition in the U.S. and worldwide. All products containing added nutrients must be appropriately labeled. * Improv...

My daughter left me her Sony DSC32 digital camera. It is practically her first digital cam which we gave her as a Christmas present years ago. Two years ago, when she left to work in another country she decided to leave it with me. She knows very well that my old, reliable SLR Nikon needs to be brought to the repair shop. So good. I have a camera. But here's the problem, the batteries are all spent. Meaning, every time I need to use it I need 6 hours to charge the batteries. That's kindda tedious, yes? On the other hand, I am not sure if I want to leave it charging overnight. I don't want to risk that. Perhaps, when I get a new pair of Sony batteries will I be able to take photos for my food blog. I will just have to temporarily borrow from the web if ever there's a pressing need for photos. Cheers!

Thanks to www.noodlesandrice.com for the image. As opposed to gourmet, jologs cooking is what I am practically doing these days. Well, I define 'jologs' cooking as 'no recipe' cooking -- just combining whatever I have in my garden with what I have in my pantry and the fridge. So if I cook adobo whether chicken or pork, I just add tumeric or cumin instead of laurel leaves if that is what I have in my pantry. It is not only experimental but workable. More often, jologs cooking do not appeal to the sense of sight, being hodge podge and all. But what I can assure you is tastily cooked food. Promise :-) Some chefs define gourmet as good cooking. Agreed. I must insist though that jologs cooking is not only good, practical and healthy. Hooray! So hell to the chef!!! [joke :-)]

Kamote tops salad is another one of those humble but super healthy veggie dish. I have some kamote plants in my backyard where my tops come from. Kamote tops or talbos in our vernacular usually mean the youngest leaf on the stem. They are colored bright green as opposed to older leaves which has dark pigmentation. These are best for salads. What I do is infuse the tops in boiling water for about 60 seconds. Drain the water. Add freshly diced tomatoes(2pcs clean) plus lots of purple onions (1 medium sized and whites can do as well). Then add 2 teaspoons lemon juice, lots of freshly milled black pepper (according to your taste) and finally, a pinch of salt. If you have olive oil, that should make it more delish!

Everyone's going ga-ga with moringa or the 'lowly' malunggay. It used to be that this was considered staplefood of the economically challenge. I remember that back then my father had lots of malunggay trees in our vegetable yard. When there's a good harvest usually during the summer months, my mother extracts the fleshy white part of the pod(fruit) and saute it with lots of tomatoes, onions and garlic. Add a little salt and its good to go with fried fish. The white flowers, as I recall we made into salads. Fresh from the garden, my mother infuses it with boiling water for about a minute, adds fresh tomatoes pinch of salt and pepper and presto. The leaves, ahhh the leaves, it is my father's favorite veggie addition to tinola a chicken soup dish that usually incorporates green papaya along with pepper or sili leaves. My father's version, on the other hand use a lot of malunggay leaves instead of sili. When I cook souped clams these days, I also use malunggay...

Purpose: Produce uniform texture, improve “mouth-feel” Application: Frozen desserts, dairy products, cakes, pudding and gelatin mixes, dressings, jams and jellies, sauces Common Label Names: Gelatin, pectin, guar gum,carrageenan, xanthan gum, whey

Purpose: Promote rising of baked goods Application: Breads and other baked goods Common Label Names: Baking soda, monocalcium phosphate, calcium carbonate

Purpose: Anti-caking agents Keep powdered foods free-flowing, prevent moisture absorption Application: Salt, baking powder, confectioner’s sugar Common Label Names: Calcium silicate, iron ammonium citrate, silicon dioxide

Purpose: Retain moisture Application: Shredded coconut, marshmallows, soft candies, confections Common Label Name: Glycerin, sorbitol

Purpose: Promote growth of yeast Application: Breads and other baked goods Common Label Name: Calcium sulfate, ammonium phosphate

Yes, that's what we had for breakfast. Chicken adobo and poached eggs. I'd like to post here my own concoction of chicken adobo but I can only do that later because I am trying to update my spicy page and my ibanag in the city blog.

Purpose: Produce more stable dough Application: Breads and other baked goods Common Label Names: Ammonium sulfate, azodi-carbonamide, L-cysteine

Purpose: Maintain crispness and firmness Application: Processed fruits and vegetables Common Label Names: Calcium chloride, calcium lactate

Purpose: Modify proteins, polysaccharides and fats Application: Cheese, dairy products, meat Common Label Name: Enzymes, lactase, papain, rennet, chymosin

Ingredients: Chicken adobo flavor peanuts, palm and coconut oil, iodized salt (salt potassium iodide), natural and artificial flavor, garlic powder, spices, monosodium glutamate (E621) and TBHQ anti-oxidant Real chili flavor peanuts, palm and coconut oil, iodized salt (salt potassium iodide), hydrolyzed soy protein, spices, monosodium glutamate (E621) and TBHQ anti-oxidant Hot and Spicy flavor peanuts, palm and coconut oil, iodized salt (salt potassium iodide), hydrolyzed soy protein, spices, monosodium glutamate (E621) and TBHQ anti-oxidant Original flavor peanuts, palm and coconut oil, iodized salt (salt potassium iodide), spices (garlic powder), fried garlic, monosodium glutamate (E621) and TBHQ anti-oxidant NUTRITION FACTS Serving Size 1 pack (7g) Calories Per Serving 40 Calories from FAT 30 Amount Per Serving % Daily Value Total Fat 4g 6% Saturated Fat 2g 0% Cholesterol 0mg ...

Purpose: Serve as propellant, aerate, or create carbonation Application: Oil cooking spray, whipped cream, carbonated beverages Common Label Name Carbon dioxide, nitrous oxide