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The History of Ketchup

What is the history of ketchup?

Asia has played a huge part in the history of ketchup, for it was in China where the first ketchup recipe began. It started as a blend of pickled fish and spices called kôe-chiap or kê-chiap during the 17^th
Believing that tomatoes are poisonous, the English men reinvented the ketchup recipe with the use of mushroom as their main ingredient lacking the flavor that ketchups are known for.
The modern ketchup recipe began to take form not in the United Kingdom nor Malay nor China but in the new world of America, with Sandy Addison’s recipe back in the 19^th
With the over usage of preservatives, ketchups were feared to harm the health of its consumers hence Wiley and Heinz partnering to look for an alternative which is the use of ripe, red tomatoes and higher amount of vinegar. Another alternative found to solve the shortage in tomatoes were bananas, which was developed in the Philippines during World War II.

Nowadays, ketchup may be considered a necessity in any event where there’s food. This includes wedding catering, as plenty of guests seek for this condiment, no matter what the dish is. In fact, some may even mix it into the dessert — strange fact, but true.

What may be strange at one point in the history of ketchup was that its raw ingredient was once considered poisonous in Europe. For more than two hundred years, Europeans feared that this plump, red fruit was the cause of their illnesses. Fast forward to today, it’s almost impossible to find a household unarmed with this delicious condiment. To know more about it, let’s discover its history and origins.

Oriental Beginnings

You may think the ketchup had western beginnings, but in truth, it was the exact opposite. Deep in the culture rich oriental country of China, the first earliest ketchp recipe dates back to 544 A.D., and lists shark and fish intestine, stomach and bladder as ingredients. A blend of pickled fish and spices called kôe-chiap or kê-chiap was created in the 17th century. But it wasn’t until the early 18th century did the table condiment spread to other countries like Malaysia and Indonesia as kechap and ketjap. It was a brown, dark fluid more similar to a fish or soy sauce rather than the tomato sauce we enjoy today. English explorers found the condiment and adapted its Indo-Malay name of Kecap into their own, Anglicizing it to “Ketchup”.

An English View

Back in Britain, the Tomato was not quite popular yet due to the mistaken belief of it being poisonous. John Gerard, a barber surgeon, published his views regarding the fruit in his book, saying the fruit was indeed inedible. Later on, his statement was proven false, but by the mid-18th century, the fruit was seen widely used all over England.

At this point, you may think the tomato was immediately used as the primary ingredient for ketchup but actually, mushroom was initially used for it. Recipes for mushroom ketchup date back to 18th century, with a London cookbook publishing a variant of Kecap in 1742. This particular ketchup was said to be dark and thin, lacking thickness that today’s ketchup is mostly known for. For over a hundred years the fungus was used, spreading to the newly discovered America. Today, a variant of this recipe can still be seen in Britain, although it isn’t as popular as it once was.

Red American Beginnings

The modern ketchup recipe began to take form not in the United Kingdom, Malaysia, or China, but in the new world of America.

A tomato ketchup recipe was written by Sandy Addison, which was published later in the book called the “Sugar House Book.” The said recipe went as below:

Get ripe tomatoes on a dry day, squeeze them to a pulp with your hands, then put a half pound of fine salt to a hundred tomatoes and boil them for two hours.
Stir them to avoid burning the mixture.
While hot, press them through a strainer with a spoon until there’s nothing left but the skin, then add some mace, allspice, cloves, pepper, ginger and three nutmegs to taste.
Boil over slow fire until it’s a bit thick then stir all the time.
When the mixture’s cold, bottle it.
A hundred tomatoes can make four to five bottles and can be preserved to two or three years.

It was discovered later on that Americans who still held on to the belief of the tomato being a poisonous fruits were much comfortable consuming it in its processed form of Ketchup.

Not long after, another tomato-based ketchup recipe was published in the 1812. James Mease, an American scientist, physician and horticulturist from Philadelphia, innovated the recipe and included spices, brandy and tomatoes, or “love apples” as it was then called, however lacked vinegar and sugar.

From there, a lot more recipes have been into prints and the success of the tomato-based ketchup was kept up for years.

Hence, in 1837, the first commercial form of Ketchup was sold nationwide by Jonas Yerkes, who was the first American to bottle the condiment. Numerous companies followed but none were as popular as the company founded by Henry John Heinz, his brother John and, cousin Frederick, who launched their own ketchup in 1876 – which is now the famous Heinz company.

Universal Condiment

In the 20th century, sodium benzoate was used in ketchup during 1906. Unfortunately, it played a major role in preserving Ketchup. It was during that time that the supply of tomatoes fell short which led to makers finding other ways to produce ketchup, and poorly store them hence leading to containing contaminants such as spores, bacteria, mold and yeast. This was then called out by a French cookbook author as “filthy, decomposed, and putrid” way back in 1866.

To solve the problem, Dr. Harvey Washington Wiley, a noted American chemist, waged war against the unsafe level of preservatives used in ketchups, emphasizing the proper usage of high quality ingredients to avoid further use of harmful preservatives. He partnered with Henry Heinz and his fellow entrepreneurs to search for an alternative, which would be an alternative that changed the way people consume ketchup forever. The solution was a developed recipe which included ripe, red tomatoes containing a natural preservative called pectin, and higher amount of vinegar to reduce the risk of spoilage.

Thanks to their innovation, we’ll still be dipping our fries into watery ketchup for it was they who made it the thick condiment we all know and love today.

Meanwhile in the Philippines, a popular variant of ketchup is Banana Ketchup, which is a blend of spices, vinegar, sugar and banana. It is colored red due to the red food coloring added by manufacturers. It was created to answer the demand of ketchup due to a tomato shortage during World War II.

These days Ketchup can now be found in bottles and sachets in homes, restaurants and diners worldwide. Heinz’s “Dip and Squeeze” package created in 2011 is proof of ketchup innovating. In fact, scientists have even brought this condiment into outer space to study its strange liquid properties. Who knows, in the future we might even have ketchup grown from moon soil.

11 Major Food Festivals in the Philippines

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What are some of the most popular Filipino food festivals?

Lechons are the most loved festival food of all time, and what better way to enjoy this event is to join the townspeople of Batangas and Iligan as they celebrate the festival during the month of January and September respectively.
Crabs make the most delicious seafood cuisine of all time, and surely, you’ll find various recipes of it on the Alimango festival happening every month of July in Sta.Margarita, Samar.
Who loves cheese? Join the people of Sta. Cruz, Laguna as they celebrate the festival of Kesong Puti every month of March.
Suman Festivals are held on February in Aurora, and on May in Antipolo – and definitely, these events are not to miss out as you’ll witness the festivity of famous sticky rice cakes!
Want some good tuna? Wait for the Tuna Festival held in the land of tunas, General Santos City, every September.
Longganisa has long been an important ingredient for a typical Filipino breakfast and what better way to stock up on this food necessity is by visiting Vigan, Ilocos Sur as they celebrate the Longganisa Festival on the month of January.
If you’re a balut lover, then you’ll also love the exotic dishes made out of itik on the Itik Festival, happening on November, at Victoria, Laguna.
A major go-to festival on the month of August is the Dinagat-Bakasi Festival for their well-known celebration of their rich-fishing culture and their main marine resource, the bakasi.
Want to join an eat-all-you-can mango event? Then the celebration of Manggahan Festival every month of April in Guimaras, Iloilo is the right event for you!
Bawang Festival is the best go-to festival for cook hopefuls – join the people of Sinait, Ilocos Sur as they celebrate the event every month of May.
If you want some good lanzones, then it’s best to go to the Lanzones Festival at Mambajao, Camiguin during the month of October for their undeniably sweet-tasting lanzones.

Our very own local food scene is beautifully diverse and that is indeed one of many reasons why it’s more fun in the Philippines. Any foodie or food fanatic will love to be the first to visit each one of these festivals – rest assured that these events will not disappoint in terms of presenting a memorable feast to satisfy your intense hunger for good food.

Want to be the first in line to the serving table? Then you might want to jot these major food festivals down in your planner so you won’t forget. The food will surely excite your taste buds – just like our own wedding catering in Manila.

Lechon Festival

Who loves a savory roasted lechon? Everybody! The crunchy roasted pig skin and the succulent pork meat. Mmmm! This is something that never goes missing in any table, especially if it is a grand celebration whether it be birthdays, christening, or weddings, you’’ll be sure to find this being served in a dining hall because we Filipinos can’t live without it. Lechon festivals are celebrated in Batangas during January, and in Iligan on September.

Alimango Festival

Mr. Krabs should be in hiding when July hits in Samar because the Alimango festival is something to look forward to. Crabs, crabs, and lots of alimangos for all in Sta. Margarita where they celebrate this festival with parades, games, and a lot of cooking contests on who can serve the best dish using the star of the show – Crabs!

Kesong Puti Festival

Love a good cheese? Everyone loves it, especially white cheese made from the milk of a water buffalo or more locally known as the carabao. Kesong puti has been a traditional palaman for the Filipinos monay and pandesal, and your pretty much set for the whole day if you’ve had them for breakfast. The warm bread pandesal and the cheesy goodness of kesong puti. Yum! This festival is celebrated in Sta, Cruz Laguna on March.

Suman Festival

A local delicacy, suman is the Filipinos original version of the sticky rice cake that is wrapped in banana leaves and served with either sugar granules or sweet syrup. You will find sumans being sold on the streets because they are a pretty common snack food and can fill you up for at least a good number of hours. Suman Festivals are held on February in Aurora, and on May in Antipolo.

Tuna Festival

Well, if you haven’t had your seafood fill then you better make sure to visit General Santos City on September because you will be greeted with the most protein packed dishes of Tuna. Locals celebrate this festival with a tuna float parade, which is a very exciting event to witness, to say the least. Game up on your eating because it’s going to be one heck of a fish party!

Longganisa Festival

Longganisa has long been an important ingredient for a typical Filipino breakfast and what better way to stock up on this food necessity is by visiting the Ilokanos which are famous for their renowned Vigan longganisa. Gas money is not an issue if you can just visit and eat those juicy delicious spicy red meats!

Itik Festival

Sure, you may have heard of balut – and the many exotic dishes that is popular in the Philippines; enter itik (also, native duck). The town of Victoria in Laguna has a rich culture in duck-farming, and is a prominent destination for traders, thus earning their title as the “Duck Raising Center of the Philippines.” To pay tribute to the honor that itik has given the municipality, itik festival is being celebrated simultaneously along with the town’s founding anniversary every November – with a lot of dancing and delicacies that is surely to go for!

Dinagat-Bakasi Festival

Before, the people in Cordova, Cebu celebrates Dinagat Festival in honor of their fishing culture and livelihood – however, the festival was later associated with the town’s main marine resource: the Bakasi, also Cordova eel, hence, Dinagat-Bakasi Festival. This festival is a major go-to every month of August for their well-known ritual dance which replicates the movement of the eel, the bakasi race, and their cooking contest, with of course, the bakasi as the star ingredient.

Manggahan Festival

Ever tasted the sweet-tasting mangoes from Guimaras, Iloilo? Every April, the people of Guimaras celebrate their independence while promoting their very own delicious mangoes – and the highlight of the event? The “eat-all-you-can” promo on mangoes for only a hundred peso! Everyone, including Filipinos and tourists alike can eat every each of it within a particular time limit, absolutely terrific!

Bawang Festival

Considered as the main ingredient in most Philippine cuisines, garlic is being celebrated at Sinait, Ilocos Sur every month of May to honor its glory in the Philippine history, and of course, to give recognition to Ilocano garlic farmers. What’s interesting in this festival is the parade of garlic floats, street dancing, street presentation, and a lot more kinds of competitions that puts garlic and the farmers in the center stage – and oh, do not forget the garlic themed dishes you definitely should not miss out!

Lanzones Festival

It’s a joy to eat lanzones that is not too sour and definitely sweet-tasting, and you might’ve not been informed that these particular sweet lanzones came from Mambajao, Camiguin. Basically, the townspeople celebrate their thanksgiving for a bountiful harvest every October, in line with the season of the tropical fruit lanzones, and like any other festivals, the lanzones festival highlights a line-up of various activities including street dancing, parade and beauty pageants, and product exhibits that’s open for local and foreign tourists as well. But aside all this, the people are most thrilled for the annual beautification contest of the barangays, indigenous sports, and the representation of local culture that will definitely leave you in awe.

Key Takeaway

The next time you want to have that family vacation, it’s safe to say that you’ll be setting up on some of these food destinations and pretty sure you’re already making plans and gearing up on some of these local food festivals with the whole fam bam because going to the beach is so last season.

13 Food-Related Superstitious Beliefs in the Filipino Culture

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What are the common food-related superstitions in Filipino Culture?

Dropping utensils means someone will be coming in for a visit.
When your neighbor gives you food, do not wash the plate since it also washes away the ‘blessings’ given.
Do not clean up the table when someone still has an unfinished plate because they will be unmarried and single forever.
Make sure that there are no traces of food left and rice grain on your plate as it was believed to signify a lonely and unmarried life.
If you suddenly choke while you are eating means that someone is talking about you.
Expecting women who eat twin bananas during pregnancy will also have twin babies.
Never bring home food from a wake or funeral otherwise, this will bring bad luck.
A breech-born person can bring out the stuck fish bone from your throat.
Purchase twelve round fruits for the New Year’s Eve to set the tone of the incoming new year.
Eating pancit for long life.
Breaking and seeing two egg yolks could mean wealth is coming your way.
Do not leave the fridge empty on a New Year’s Eve for a prosperous new year.
Singing while cooking will get you marrying a widow in the future.

Urban legends are deeply rooted in the Filipino culture and the same goes for superstitious tales. One may theorize that they came forth alongside with the many folklores and mythical tales told our lolo’s and lola’s passed on to them by our ancestors. You would think that these so called mysterious superstitions would have died down, but even so, many of us still tend to bite their finger when they make a habit of pointing at a tree branch and even saying the phrase tabi tabi po, makikiraan lang when passing by its roots.

Superstitious beliefs have played a major role in the Filipino culture, which is to say, have expanded our creativity and the amount of respect for our ethnic background, kinda like how a wedding catering plays an important part when managing a successful wedding. So before you taste all those authentic and mouthwatering dishes, here are some of the most unusual dining superstitions Filipinos have.

Dropping utensils means someone will be coming in for a visit.

We’ve all heard of this from our parents that when you drop a utensil, someone is bound to drop by at your house. When you drop a fork, it means your visitor would be a male and when it is a spoon, then it’s a woman. So when a utensil drops, expect this phrase to be uttered by someone. It’s a norm.

When your neighbor gives you food, do not wash the plate

since it also washes away the ‘blessings’ given. But you might feel it’s rude to do so. Although, when you think about it this way, it saves you from the hassle of cleaning up and wasting water and dishwashing liquid, right?

Do not clean up the table when someone still has an unfinished plate

because they will be unmarried and single forever. Yikes! Well, it does implement some discipline that you should wait for everyone else to finish and have their full before you clean the table since it is a bit rude and it shows bad etiquette if you rudely interrupt someone from eating just to clean up the space in her side of the table.

Make sure that there are no traces of food left and rice grain on your plate.

Each rice grain can only signify the days you will spend in purgatory, hence the single and unmarried life. This is actually a good lesson to teach your kids so that there are no foods wasted.

If you suddenly choke while you are eating means that someone is talking about you.

Hmm, and you are about to hope that this “someone” is your crush then let’s hope he’s not the one choking right now.

Expecting women who eat twin bananas during pregnancy will also have twin babies.

From a logical standpoint, it would be best to assume that having twins is by no mean related to what food or fruit you eat. Science can prove that easily. Well, genetics actually. The same goes with the superstition that a pregnant woman should avoid eating luya or ginger because the fetus may grow extra fingers or toes. Again, genetics.

Never bring home food from a wake or funeral otherwise, this will bring bad luck.

If you’ve watched the Filipino movie “Pagpag”, you’ll notice that this particular superstition of bringing home food from a funeral has been one of the reasons that brought bad luck to one of the characters. And while this may not be true in reality, most Filipinos believe this superstition as it’s particularly safer to do it; avoiding lingering spirits of the dead from going over to one’s home. Scary.

Hence, if you’re in a funeral and someone or your friend tends to bring home food (for the reason that it’s free, of course), expect that one of the visitors will tell that person that.

A breech-born person can bring out the stuck fish bone in you.

This superstition can be explained by science, regardless, some still expect that breech-born people, those that are born feet-first, can get stuck fish bone down from within people’s throat smoothly. Surprisingly, suhi (in vernacular term) are thought to be in-born gifted healers – where they are expected to have the gift of touch, thus being able to relax muscles. Anyway, science knows.

Purchasing twelve round fruits for the New Year’s Eve.

As you would’ve known, it has been a norm in the Filipino culture to collect twelve round fruits for the New Year’s Eve to set the tone of the incoming new year. As much as you don’t want to believe it, because it’s really difficult to collect twelve with the people rushing into stores and in the market, you’ll probably be called out by your Mom just to collect those – before the clock strikes twelve. Else, you’re doomed for the whole year. Yikes.

**Eating pancit for long life.**

Your Mom or your Lola would have always prepared you pancit or long noodles on every family member’s birthday for the sole reason that it signifies having a longer life. However, in a nutritionist’s perspective, the truth about pancit is that it contains too many ingredients hence it’s rich in calories. So why? Unless, they prepare a vegetarian pancit, that is.

Breaking and seeing two egg yolks could mean wealth is coming your way.

Well, as this has already been a part of the norm, most expects that this could happen – along with a good breakfast, of course.

Do not leave the fridge empty on a New Year’s eve for a prosperous new year.

Most people believe this superstition, though, that’s pretty effective because truly storing food in your fridge definitely signifies abundance in food and health – you eat and get nutrition, pretty much understandable.

Singing while cooking will get you marrying a widow in the future.

This superstition has been said to be brought about by employers who have maids singing while cooking, and to avoid showering saliva onto the food, they use this tactic to scare them off. Now, that’s very much logical.

Key Takeaway

So, do you believe in any of these superstitions mentioned above? If you know any other superstitions aside from these, share them with us in the comment box below.

How to Become a Better Cook

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What are the ways to become a better cook?

Keep Cooking and Keep Learning
Be Adventurous in what you want
Equip yourself properly with the right equipment
Be Generous with your Servings at the right time
Wash what needs to be washed
Know exactly what you’ll need
Know exactly which to use
Always clean up afterwards

Have you ever tasted food from services that provide catering in Manila, Davao City, or wherever, and it was so good that you thought to yourself “I must learn how to cook this!” There are plenty of really good cooks out there who don’t do it for a living, but remember that catering companies are professionals at what they do!

The “good stuff” can only be made by good cooks, and good cooks are those who constantly seek to improve themselves just as much as they improve their dishes. All it takes is skill, a good palate, and the sheer amounts of determination and perseverance.

If you feel you are up to the task, and have the appetite for it as well, here are some tips to get you on your way to becoming a better cook!

Cook, Cook, Cook

You know the old adage: “there is no better teacher than experience.” No matter how many cookbooks or recipes you read and even memorize, it will surely all go to waste if you don’t put them into practice.

Don’t hesitate to make the same dish over and over again; repetition can actually be good for you because not only will it help you master that certain dish, but the constant practice will also reinforce your basic techniques such as chopping, sharpening your knife, or seasoning properly. By having a firm grasp on the basics will you only be able to understand the complexities of the more complicated dishes, so honing them is truly to your advantage!

Also, take this opportunity to learn simpler recipes for other dishes. There are many ways to accomplish this task, so long as you have the patience and appetite for it.

With this way, you’ll always have something new to put on the table for everyone’s culinary delight.

Be Adventurous

Don’t be afraid to broaden your horizons. This piece of advice applies to two facets of the culinary experience – the cooking and the eating. For the former, it simply means: experiment! There’s no harm in trying out new combinations that you think may be good. As a matter of fact, you could potentially be losing out every time you skip on a bright idea. Also, once you’ve got the basic foundation of cooking, try not to rely on other people’s recipes too much. Feel free to add or subtract whatever just to see if that improves the taste.

As for the latter, it means to be open-minded with what you eat. By tasting other exotic dishes, you’ll be able to inform yourself of their tastes and integrate that into your own!

Equip Yourself Properly

You may rationalize that that old, slightly dulled knife you’ve been using for a year does the job, but why settle? Sharpen that knife, or get a better one! If necessary, get more chopping boards – separate the ones for meat and fish, for fruits, and for vegetables. Have a set of mixing bowls, dry and wet measuring cups, and measuring spoons. Get pots and pans that you will actually use; don’t just use one for everything. There’s a reason why these tools exist, so use them. Remember that kitchen implements are a chef’s best friend – by using the proper tools you eliminate the risk of accidents or mix-ups and shorten the preparation time by augmenting the work.

Also, always make sure that your equipment in the kitchen is in good working condition. You wouldn’t want to mess up your masterpiece due to faulty equipment. Besides maintaining its conditions, you should also maintain its cleanliness. With clean equipment, comes food that’s equally clean in taste and presentation.

Be Generous…at the Right Time

This simply means to have as many ingredients in your dish as you wish. Being a cook gives you the ability to determine how much of which are you going to place in your dish. While knowing the exact amount to put in your dish seems ideal, it’s all in your generosity that really counts for action.

Though generosity seems like a positive factor in cooking (which really is), there’s always the risk of putting too much of one thing in your dish. Think about it, anything can serve as allergens nowadays, which can cause an unpleasant dining experience for your guests. Know when to give too much and when to give less.

Wash What Needs to be Washed

Ingredients can be a variety of choices for you, ranging from vegetables, fruits, meats, and even spices. For the first aforementioned two, make sure that when using them as ingredients for your dish, they are always properly washed and cleaned. That way, you’ll avoid the risk of contaminating your guests with unwanted diseases.

Knowing Exactly What You’ll Need

When you want to make a certain dish like macaroni and cheese, lacking any ingredient that’s vital to the dish is a big no-no. For this, make sure you have the macaroni, the cheese, the milk, the butter, and all other ingredients that make up the dish as a whole.

This goes with every other dish you plan on making. You wouldn’t want your guests to miss out on the full experience when they taste your food.

Knowing Exactly Which to Use

While having your ingredients with you is a big factor in cooking, knowing exactly which to use in any particular segment of cooking can be a huge advantage you. Understandably, many ingredients look identical to one another in terms of appearance, and even taste in some cases. But if you know which is which, you’ll definitely be on your way to becoming a better cook.

Knowing When to Clean Up

After everything has been served and eaten, there’s always the matter of cleaning up your kitchen. Not only will doing this make you a better cook, it also shows that you’re a studious individual with a penchant for cooking and a love for order.

Key Takeaway

The last tip is one that you should have fun! Becoming a better cook isn’t all about flipping the fattest burgers or tossing the freshest salad – it’s simply about creating good food for yourself and for others.

8 Easy Veggies to Grow in your Backyard

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What are 8 easy vegetables to grow in your backyard?

1. Tomato is a common salad ingredient that only requires little attention in growing and is still easily cultivated.

2. A vegetarian’s favorite, carrots, easily grows from seeds and with an even soil moisture.

3. There are two types of cucumbers: a bush and a vine. Either way, it’s easier to grow cucumbers as it prefers sunlight and a warm temperature.

4. Radishes are better planted during the cool season as they can sprout pretty quickly, estimated between four to five weeks.

5. Green beans are abundant and easily grown from seeds as they also prefer the sunlight and the warm soil, moreover they can also be planted as bush or vine, similar to cucumbers.

6. Peas are early producers, and grows from good soil moisture which means it will only require little amount of effort to grow them.

7. Zucchini makes a good combination with other salad veggies and is convenient to plant as it will only require the sun, and a sufficient and even soil moisture to grow.

8. Salad greens such as lettuce, kale and spinach completes the traditional salad recipe, and the great thing about them is that they can be planted anywhere with similar practices such as watering them regularly and maintaining the soil moisture.

Whether you are dining at weddings or corporate outings, hosting a fun dinner party with your friends, or just making a quick snack for yourself, it’s always a good idea to eat healthy – and that means going green. Some are okay with grocery veggies, but there are those who prefer to eat organic due to its healthier and more “natural” origins. However, organics are notorious for being more expensive than their counterparts. So, a logical countermeasure to this would be to grow your own instead.

The biggest advantage to growing your own food is that you know exactly where it came from and how it was grown. Should you ever decide you want a salad for lunch, all you have to do is go out to your backyard, pick out what you need, and toss them into a bowl ready for consumption (after a thorough wash, of course)! It saves you time, money, and, effort – after all, you’d have a harder time going to the supermarket and buying these as opposed to simply plucking them out of the ground.

If you want to dip your foot to test the waters rather than jumping in, then consider starting with these low-maintenance veggies to begin your journey into the world of gardening!

Tomatoes

A basic ingredient present in almost all vegetable-based dishes, the tomato is a bright, fragrant fruit that is very easily cultivated. It’s a popular choice for starter gardens seeing as they require so little attention that they’re even able to put up with a little neglect; some farmers even say that underwatered tomatoes taste better than the properly watered ones.

To begin growing them, simply place some seeds into a small pot (with holes in the bottom so the water can flow out) and keep the soil damp, but not drenched. Germination should begin somewhere in the 10-day mark and tomatoes will begin to sprout anywhere between 60 to 100 days.

Carrots

A popular choice for vegetarians due to their rather sweet flavor and crunchy texture, carrots are often eaten as snacks just the way they are. Growing them is simple – plant the seeds at least one inch apart from one another in a container that’s at least a foot and a half deep wide.

Check that your container also has drainage holes and that the soil is well tilled; carrots thrive on moist – not soaked – soil and having rocks or other debris in the soil will impede their growth. With them being root vegetables and all, they’ll grow downwards, so ensure there’s an ample amount of space. You’ll know they’re ready when it’s been 2 and a half months or when their diameter reaches a half inch, whichever comes first.

Cucumbers

Cucumbers are among the many veggies that’s easiest to grow as they can be grown as a bush or vine. What they just need is a full sun, a warmed up soil, regular watering, and of course, a container (bush cucumber) or support for their climbing (vine cucumber) to grow them. Another good thing in growing cucumbers is that it’s possible to grow them in small spaces such as condos and studio apartments, and that it yields a plenty of cucumber even with only a few plants grown. You can even share some for your neighbors with its impressive number.

Radishes

What better way to spice up your salad recipe is to slice a few radishes – making it a bit fierce and of course, for a different taste. Plant it during the cool season, and you’ll be surprised at how quick they can sprout, basically between four to five weeks, and they’re good for harvest. While this particular veggie prefers the cool season, it also needs the sun in partial shade to grow into spicy, crispy radishes which is its best form.

Green Beans

Known to be abundant and easily grown from seeds, gardeners and vegetarians are fond of green beans. They also make a good combination for a salad recipe, especially when served as chilled, marinated, and lightly steamed. Basically, it’s best to plant them when the danger of frost has passed as green beans, similar to cucumbers, prefers the sun and a warmed up soil. Moreover, it can be grown into two types, as bush or vine, where you’ll need a container or trellis to support them – either way, it will be entertaining to harvest them.

Peas

Peas make a good salad recipe along with any other salad veggies out there – and it definitely creates a perfect combination. Plus, it’s an early producer, hence it’s convenient to grow some of it in your backyard. Planting peas will only require you to work on the soil, as soil moisture is essential for growing them. Also, make sure to harvest them even before the peas inside develop for a better yield.

Zucchinis

Whether you’re into summer squash salad or not, it’s best to include zucchini in your salad garden list. Similar to cucumbers and green beans, it prefers the sun and grows in abundance. Though at some point, it also needs sufficient and even soil moisture to germinate hence it’s best to plant seeds later in the warm season. From there, you can expect them to grow easily and ultimately, blossom like the squash.

Salad Greens

Plants such as lettuce, kale, or spinach fall under this category. A traditional salad wouldn’t be complete without them, so it’s advisable to grow these in tandem with the aforementioned vegetables. These greens will grow pretty much anywhere, even in small spaces or even slightly shaded spots. But that doesn’t mean ignoring them is a good idea – they still require a little bit of care. Begin by planting multiple seeds in each hole and then lightly covering it with soil. Then leave it; water the soil regularly and keep it moist to the touch.

Key Takeaway

So, if you ever wanted to ‘grow’ your own salad, follow these simple instructions and have that organic salad you’ve always wanted! As for events, well there are caterers who are open to the request of healthy food. Good luck!

How Cheese is Made

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How is cheese made?

The first step in preparing cheese is pasteurizing the milk.
Good bacteria is added in that would help it coalesce.
Coagulant is included in the mix to help the milk fuse.
The “clumps of cheese will be cut, and be cooked at specific temperatures to separate the liquid whey from the milk solids.
Salt is added to enhance the taste and inhibit bacteria growth.
Finally, the cheese is aged for it to finally develop its texture and flavor.

Cheese has a strange history in that it – well – sort of doesn’t have a definite one. It’s a food so old that its origins predate recorded history; many European and Middle-Eastern texts mention it but other parts of the world do not. Also, while not particularly well-known as their European counterparts, Asia also has their own selection of cheeses for people to choose from. Though history may not have mentioned them in this aspect, Asia’s oldest known cheese was only recently discovered when an archaeological site was being excavated in 2003. Several tombs were found with bits of curd strewn about, which upon analysis was found to be filled with fat and protein.

Anyway, only in the latter half of the 1800s when wholesale cheese production boomed did its popularity spread beyond Europe and America. That’s in stark contrast to modern times wherein cheese is readily accessible, and although it’s rarely a part of ethnic cuisines outside of Europe, the Middle East, and America, it remains a popular food worldwide. Here in the Philippines there is a local variation – the keso.

In fact, cheese can be served in a variety of ways, ranging from being used as an ingredient for many dishes to simply being used as a dip for various foods on the table. As long as it’s at the right temperature, who cares what occasion it may be?

No Filipino meal would be complete without it as it’s commonly used as a topping for numerous dishes and desserts, in addition to being a staple part of a classic local breakfast. Have you ever had pandesal in the morning with a cheese filling? Or even a creamy cheese-flavored ice cream for dessert? There’s also the local favorite known as ‘kesong puti’, a rich and creamy cheese made from carabao’s milk that is sure to guarantee Filipino-style enjoyment. Now that’s the Filipino palate right there!

As Filipinos, they have a knack of being adventurous when it comes to cooking. Using local produce and different techniques and recipes, each dish is a different experience from the other. Given the Philippines’ history with their abundance of spices and other ingredients, it’s no surprise that many of their dishes last multiple generations. And with their collection of classic dishes, it is of no surprise that their dishes have been given a magical touch. In this case, cheese can be added for a unique, creamy experience.

Also, Filipinos also have a knack in adding the ingredient into some of the most unorthodox dishes there is. So don’t be surprised to see cheese infused in your adobo or caldereta. It may seem a bit weird upon first glance, but it works nonetheless.

Whether one is preparing a meal for wedding catering services, cooking up some food for a local fiesta, or getting ready for Noche Buena, it’s always a good idea to slip some keso into the menu. After all, satisfying your guests with your food is the best way into their hearts…and stomachs.

But as mentioned before, keso is only the Philippine version of cheese. Other countries have their own kinds – the French alone have about 400 distinct types. This is matched by Italy, who have about the same, but are outnumbered by Britain with approximately 700 cheeses to their name. Usually, you see these cheeses being paired with some fruit, crackers, and the best wine there is. With that much variety on the table, you can’t go wrong with your sense of taste.

Each type of cheese is made with a specific method, but the overall procedure remains the same.

It all begins with quality milk, which is treated or pasteurized to ensure cleanliness and uniformity. (Fun fact: it takes about 10 pounds of milk to make one pound of cheese.)
Starter cultures (also known as good bacteria) are added in. The milk is then brought up to temperature, somewhere between 77 to 100 degrees Fahrenheit to simulate an animal’s body temperature. This activates the starter culture that lowers the milk pH enough that it will be able to coalesce.
The coagulant is introduced to the mix, usually rennet. The milk will then fuse, forming into a custard-like mass.
The “clump” is cut to size – large cuts that are cooked at lower temperatures yield soft cheeses (like Ricotta) while small cuts cooked at higher temperatures yield the harder types (like Romano). This is done to separate the liquid whey from the milk solids – the curds. Depending on how the curd is handled and how much whey is drained from it, different cheeses will form.
Salt is added – this enhances the cheese’s taste, keeps unwanted organisms away, and inhibits bacteria growth. This step is also a factor in determining the cheese that will be made as different handling techniques and salting will affect the cheese type.
It is then pressed – this finalizes the shape and helps in completing the curd formation.
Lastly, the cheese is aged. It is during this stage when the cheese can fully develop its final texture and flavor; for some cheeses this is when the rind starts to come about. This should only be done in an environment with a controlled temperature and humidity.

Key Takeaway

Cheese is the one food that everyone can never get sick of. Its texture, appearance, and taste are enough to drive anyone crazy with excitement. No matter how it’s made or served, be sure to always keep your tastebuds open and savor every bite you take from it.

Who knew that cheese-making can be so difficult? As a common household ingredient that’s now perpetually taken for granted, take a second to appreciate all the effort and thought placed into creating such a diverse and rich food. After all, diversification in cuisine is what makes food the marvel it is today.

In different parts of the world, there is bound to be different servings on each plate. And with a little cheese on it, you are sure to enjoy no matter what.

Mastering Sushi Etiquette

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What are the keys in mastering sushi etiquette?

Call ahead of time to make a reservation and inform the chef of any food allergies you have.
If you have a reservation, then you must show up.
Prepare cash in case the restaurant doesn’t accept credit cards.
Don’t wear strong perfume or cologne
Order appetizers and drinks while waiting for the main dishes.
Wipe your hands in the warm towels given
Use your hands when eating sushi.
Use chopsticks to eat sashimi and ginger. Place the chopsticks back on the ceramic holder when you are not using it.
Eat the sushi from lighter to oilier.
Have the first bite without condiments.
Add only a little bit of soy sauce and dip the sushi on its fish side.
Refrain from adding wasabi.
Eat the sushi in one bite.
Eat the ginger given with the sushi to cleanse you palate.
Finish what you order.
Show your gratitude to the chef. Buy him sake if you want to give him a tip.

Sushi, a popular type of food with its origins firmly rooted in Japan, has become a worldwide favorite. What was once a rather rare and local delicacy has now expanded into the palates of people all around the world. For example, here in the Philippines, sushi is a popular choice for corporate catering events – especially those being held in Manila. The same can be said for other countries such as the US, Canada, Australia, and even Hong Kong, where restaurant chains that serve Japanese cuisine exclusively are present and thriving.

What many people forget is that, despite sushi’s deceivingly simple appearance and balanced taste, there exists a whole culture that backs it up. Unlike most other dishes that may be eaten simply by placing it in one’s mouth, sushi has a particular set of customs attributed to it. Although it is not strictly enforced in other counties as it is in Japan, observing these rules will show you pay respect to its origins.

Here are the basic do’s and don’ts when eating sushi:

Before the Meal

Especially when you are looking to eat in a non-chain sushi restaurant it is important to give the venue a call. This is not just to make a reservation, but also to inform them of any restrictions in your diet. Japanese restaurants all have the strong desire to please their customers, but must know beforehand of any allergies and medical limitations in order to accommodate you to the best of its abilities.

When you make a reservation, be sure to show up because no-shows are looked down upon. You must understand that sushi must be served fresh and it will be wasted if you make them prepare your meals and then have to throw it away. Because of this waste of ingredient, you may still be asked to pay for the meal even if you didn’t show up.

Also, prepare some cash just to be sure because some sushi restaurant does not accept credit cards

Lastly, do not wear strong perfume or cologne when you are about to enter the restaurant. This is because sushi was made to be enjoyed, not only because of the taste, but also because of the smell. Carrying a strong aroma with you can ruin the experience for yourself and the people around you. This is especially true in the most upscale sushi restaurants where it is usually housed in small and narrow spaces.

Beginning the Meal

Like said above, the sushi will be made fresh by the chef. While waiting, it’s a good practice to order appetizers and drinks from the server should you feel the need to munch on something. Edamame (boiled soy beans), Suimono (clear broth), or Misoshiru (fermented soybean soup) are the common orders; as for the drinks green tea or water will suffice. Refrain from getting strong tasting foods as to not wash out the taste of the sushi once it comes – part of the joys of partaking in sushi is enjoying the fair taste of the fish and the rice.

Before starting the meal itself, wipe your hands with the warm towel provided and ensue your hands are clean. Pick up the sushi with your hands – this is considered as good manners because it keeps the perfect form the chef made the sushi in. But if eating sashimi or ginger, use chopsticks instead.

A side note: when the chopsticks are not in use, do not lay it flat on the table or on your plate. Use the ceramic holder that’s usually provided or make one using the paper wrapper the chopstick came in.

Eating

In Japanese culture, it is recommended to eat sushi in a certain order for the best experience. It is said that you must first start with whitefish and lighter sushi and work your way towards the oilier items like toro and grilled eel.

Eat the first bite without any added condiments or the like so you know how it tastes on its own. If it ends up not being to your taste, feel free to dip it into a bit of soy sauce – do not put it in rice down (and avoid mixing the wasabi in). Instead, flip it over and dip the fish side instead; see to it that you do not add too much sauce – this would insinuate that the chef did not do his job properly and that the sushi does not taste good. Traditionally, the chef would already add the necessary amount of wasabi to make the perfect sushi. Adding more would be insulting to the chef so as much as possible, try to eat it as it’s served. Place it on your tongue, face down for the full flavor and do your best to eat everything in one bite. If it’s not possible, do it in two and ask the chef to proportion it for you – understand that the chefs want to cater to your wants, it’s his job, so let him do it.

In-between bites of sushi, especially differing ones, pick up bits of ginger slices in order to cleanse your palate. Do this only when your mouth is empty and do not chew the ginger with the sushi.

Ending the Meal

Especially if you avail of the omakase course (which basically means “chef’s choice”) then you must absolutely finish what you order. Failure to do so is considered rude. This is why you want to call ahead of time regarding your dietary restrictions. If you are served something that you cannot eat and you don’t, then you will still be considered rude; the chefs will argue that you should have told them of any of your allergies and medical limitations.

When finished, give credit where it is due. Praise the chef if they created your perfect sushi, after all, there are few things in the world that can make one happier other than being told they’ve done a job well done. Should you find yourself wanting to express your sincere gratitude, don’t tip the chef. Buy him a drink (sake!) instead, and enjoy it together. Cheers!

Key Takeaway

So when you find yourself dining out in a high class restaurant or requesting it from your local caterer for your event – with friends or otherwise – remember these simple manners to avoid committing any social faux pas.

The History of Sugar

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What is the history of sugar?

Began in New Guinea 10,000 years ago when sugarcane was successfully domesticated
In 500 BC, Indians were producing sugar in the form of cooled syrup molded in large bowls.
In 350 AD, people began to develop a way to convert sugar into a crystallized form.
In 400 AD, people began trading sugar.
In 650 AD, sugar plantations were being built and used.
In the 9^th-10^th centuries, the Muslims have begun to integrate sugar into their cuisine.
In the 14^th-15^th centuries, sugar production in Europe spiked through slave labor.
In the 18^th century, sugar became a household spice.

As anyone who offers catering services in Manila will tell you, a traditional Pinoy feast is never complete without any form of kakanin – desserts comprised of sweetened rice. After all, it’s customary to eat sweets after a meal; the Filipino variant is no different. The same practice is observed worldwide- indeed, the whole concept of the dessert itself is a testament to the importance of sugar.

It wasn’t always so readily available like it is now, though. It involved an extreme amount of work and various processes to enable its production at the time. Nonetheless, strange as it seems, sugar used to be a rare and expensive luxury.

It all began in New Guinea about 10,000 years ago when they were able to successfully domesticate sugar cane. Over time their knowledge of the plant spread to Southeast Asia, southern China, and eventually India, where conditions were perfect for sugar cultivation. In 500 BC, Indians began producing considerable quantities of sugar in the form of cooled syrup molded in large flat bowls; this made the product easier to transport. (They called it khanda, and today this form is more universally recognized as candy.) As time passed they grew more familiar with sugar and eventually by around 350 AD, they developed a way to convert it into a crystallized form.

This made trading the sugar easier, and since they were the only ones with it during the time – about 400AD – trading proved to be incredibly prolific; everywhere the Indians went they shared their expertise with others. Land caravans and trading ships to the Middle East and China carried the Indians’ knowledge over to their territories, and by 650 AD China had sugar cane plantations of their own.

Fast forward to the 9th-10th century where the Muslims had already created a more efficient way of manufacturing sugar and had integrated the ingredient into their cuisine; their sweet products were appreciated by those who were lucky enough to try them. When European warriors descended upon the Muslim during the crusades, they were able to bring some of the “sweet spice” back to their homeland, which attracted the attention of the middle to high class citizens – thus kick-starting an influx of western traders that tried to find their fortune in the East. Nonetheless, sugar prices did not drop at all on account of sugar being very difficult to produce.

Sugar production in Europe spiked during the 14th and 15th century, though the hard work usually fell into the hands of the slaves.

When the 1500s rolled in and European settlers made their way into the Carribean, they found that the lands were perfect for sugar cultivation. Since demand was so high, sugarcane mills started popping up one by one and pushed for the need for more quick, industrial methods of production, thus being the catalyst for the Industrial Revolution that would start at the 17th century. The abundance of producers finally brought the price of sugar down to more acceptable levels, allowing some of the lower class citizens to access it too.

Of course, with the rise of the mills came the demand for cheap labor, and so the slave trade boomed. A lot of the slaves ended up in the Caribbean, further dropping its prices to more than acceptable levels and ending the trade Europe had with India. Sugar popularity remained at an all-time high, leading to the invention of other sweet foods such as jams, coffee, teas, and candies. At the end of the 18th century sugar became a common household spice.

As time passes by, the production of sugar has been simplified enough to make it as widely available as it is now. While it was only available to the elites of that era, sugar can now be accessed by and for the masses. Also, without sugar, the desserts known and loved by many will not have come to fruition today.

In fact, the earliest known dessert was the standard fruit by itself. Its sweet taste and mass availability made it easy for people of any generation grab a bite. Eventually, industrialization dawned, and the concepts of bakeshops were introduced.

Though baking itself isn’t exactly an innovation of industrialization as there have been instances of ancient civilizations utilizing heat to create doughy treats, baking was given a serious upgrade at the time with the introduction of ovens and, eventually, confectionaries.

Since its inception in 1851, the process of powdering sugar has been perfected by none other than Oliver Chase. During that year, he developed a mill to perfect the process, which in turn has brought to the world the desserts and treats known by many.

Take for instance, the doughnut. This deep-fried delicacy dusted with powdered sugar has been around for many generations. Another notable example of this is the various candies that were up for grabs during the time. Even before the entrance of the 21^st century, sugary treats have become a staple in livelihood and general human memory.

Coming into the 21^st century, the process of distributing and creating sugar for various purposes have all been at people’s convenience. A wide array of sugar varieties has been made available for everyone, which in turn leads to the creation of even newer desserts and treats. Sugar has also helped the restaurant industry grow into what it is today, with a majority of their attractions being their desserts. With the evolution of time and the constant perfection of every process, there is no doubt that sugar will continue to bring an impact onto future societies.

Key Takeaway

Sugar has had a tumultuous, interesting journey throughout the annals of human history and culture. It’s considered to be one of the most influential commodities humans have come across, its effects equal to that of gold. It has helped shape the culinary world into the giant it is today and has continued to bring joy in the hearts of their customers worldwide. So, the next time you grab a spoonful of it, remember that it took centuries of effort to get it there.

5 of the Most Basic Table Etiquette

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What are the 5 basic table etiquette rules

Chew with your Mouth Closed
Keep Your Smartphone
Use Your Napkin
Keep Your Posture in Check
Converse

Eating has always been an integral part of everyday life, seeing as it is one of our basic needs to survive. No matter what you look or where you look at, food is always bound to be around.

While it can be used purely for survival, it has become one of the most enjoyable activities one can partake in, even more so when it’s done with friends or family. Over the centuries, the act of eating has become diversified, as people from different parts of the world have developed their own manners and culture when it comes to dining. Depending on where you reside in the world and the utensils you decide to use, those manners change.

For instance, in your household, it’s considered proper or ‘okay’ to prop your elbows on the table while you eat. However, when eating in a place outside of your household, that routine or etiquette is bound to change. Same as with other countries. Here in the Philippines, it’s considered okay to eat with your hands on certain occasions. However, upon entrance to any foreign country, make sure to use your utensils at the right instances.

Nevertheless, there exists a basic etiquette that may apply no matter where you are in the world. From French Michelin-starred restaurants down to local caterers in Manila, certain things like posture and basic table manners remain similar with only slight variations, if any. Here are 5 basic dining etiquette you should know in order to have a smooth dining experience.

Chew with your Mouth Closed

This should go without saying, but it’s one most people tend to forget. Chewing with your mouth closed will not only keep your food from ungraciously falling out onto your plate, but it will also keep the other guests from viewing your mushed up morsels as they messily slosh around while you chew.

Also, this etiquette can prove vital in saving your life in a life-threatening situation such as choking on your food. When you talk with food in your mouth, there’s a chance that some food may end up in the wrong pipe, hence the choking part of the problem.

With that said, always chew with your mouth closed. Just remember to slow down and savor each and every bite instead of just gorging on your food like there’s no tomorrow.

Keep Your Smartphone Away

Ostensibly a difficult thing to do for many, though far from impossible. It’s basic etiquette, even when not in front of the table — phones should be used minimally (or better yet, not at all) during heavily social events. It’s customary to focus on the people you’re with rather than those online. After all, why go to a social gathering (like a dinner party perhaps) if you don’t have plans of being social at all? Besides, it can be considered pretty awkward when the person beside you is more interested in what’s behind their phone screen than actually conversing with you. And don’t even get started when this happens during dates.

To make this more interesting, why not make it a bet with you and your friends? Gather all of your phones and stack them atop each other like a tower. The bet is to see which one of you lasts the longest at the table without looking at their phone. Whoever picks up their phone first loses and has to pay the bill for the entire party.

Use Your Napkin

For some, like the Americans, it’s good manners to place a napkin on one’s lap before eating, but for others like the Japanese (who use a warm, rolled-up version) simply cleaning your hands with them is enough. Also, when eating, mind yourself and make sure to wipe all the stains off of your face. After all, it’s a rather unpleasant experience to eat with someone who has half his plate already stuck on his face.

In fact, if you happen to find yourself bored before dinner, your napkin can be a great agent for amusement, which is where origami comes into place. With it, you can fold your napkin into a variety of shapes for further entertainment. Just be sure to keep it neat just in time for your meal.

Keep Your Posture in Check

Do not slouch and keep your elbows off the table as much as you can (especially when eating outside). No one wants to see a physically able person eating like there’s a giant weight on their back.

There’s no reason to hunch over your food like a caveman or sit like you’re floating off the floor; make sure to always sit properly and eat with a straight back and relaxed arms so the food will have no problems traveling down to your digestive system and your guests won’t have to question your position at the table.

Make Sure to Converse

Although some people may prefer to sit quietly while eating, it’s considered a little rude. Do your best to engage in active conversation with those around you, though limit it to those who are on the same table as you. (Shouting over other people is considered very bad manners.) Use your inside voice; try not to make too much of a ruckus but also ensure that the conversation doesn’t fall flat.

For this, all you’ll really need to create a conversation out of anything. It’s the effort to bond with your fellow table-dwellers that counts very much.

Key Takeaway

There’s a lot of other manners that should be considered when on the table. Your dining experience will surely guarantee your satisfaction, even more so when these manners are observed.

With the enlightenment you now have on the basic etiquette to be observed, it’s now up to you to put them into action. That way, you’ll be able to enjoy the food on your plate even more. Having proper manners will give you a good impression with the people you eat food with.