Category Archives: Catering in Manila

Singling Out Faulty Wine Pt. 2

How to avoid bad wine?

As soon as you open up a new bottle of wine, make sure to finish it as soon as possible to avoid oxidation.
With sulphur-heavy wine, make sure that its taste isn’t equivalent to that of burnt matches or mothballs.
Decant your wine to avoid any crystals or sediments from making it into the glass.

As mentioned in the previous article, faulty wine is a rampant problem that constantly plagues winemakers, distributors, consumers, and even corporate and wedding catering in Manila. Wine in itself is quite difficult to both produce and maintain, so it comes as no surprise that despite any manufacturer’s best efforts to create every bottle of wine to meet their high standards, one or two (or quite possibly even more) out of every batch will end up sub-par. Most of the time the fault isn’t even theirs; distributors and retailers who are not keen on details may end up storing or handling the wine wrong and spoil them accidentally. They may end up exposing the bottles to the wrong temperatures, place the wrong lids, or even mislabel their labels as a type of wine. Whatever it may be, its taste can be heavily affected by those mistakes, which in turn can affect one’s satisfaction.

It doesn’t take much to ruin a good bottle of wine after all, and sometimes it simply can’t be helped. Luckily for your wedding reception, you can rely on the wedding caterer to be very careful when it comes to the wine we serve. You can also be assured that the wine served at your wedding reception will be nothing but the absolute best. All the more reason to cherish the day when it comes.

In the previous article, we covered how to single out a couple of the most common causes of bad wine: corking and cooking. In this article, we’ll cover three more. These are oxidation, Sulphur, and sediments.

Oxidized Wine

Oxygen is an integral part of wine development, but having too much of it can lead to ruin. In a process similar to how steel turns to rust or how freshly cut fruit turn brown, oxidation causes rapid degradation.

For better or for worse, wine is no exception. Should the wine be openly exposed to oxygen either during (careless) winemaking, during poor storing, or any other reason, the oxygen will undoubtedly react with the wine and ruin it rather quickly.

Having a little bit is okay though, it’s natural – sometimes the small amount of air that seeps through the cork or is trapped behind it can develop the wine while it’s still in the bottle; just ensure that no more than what’s needed enters. This is a common problem with wine, so make sure to check for this when picking up a new bottle.

Some good indicators of oxidized wine are a loss of color, aroma, and flavor – basically, when the wine “flattens”. Another popular term for oxidized wine is Madeirised – this term is derived from a classic fortified wine of the same name (Madeira) which is made in huge, open vats that are often placed outdoors. This, of course, causes oxidation, but the difference is that for Madeira, it’s intentional as opposed to being a fault.

Nonetheless, it seems as the ideal step in handling this folly is to completely empty your wine bottle as soon as it’s opened. Just be sure to have some friends to share it with to avoid inebriation.

Sulphur-heavy Wine

Sulphur Dioxide – a compound which even the ancient winemaking Romans used to keep their empty wine vessels free from a vinegar smell by burning candles made of the stuff – is an important element. If you look at a wine bottle’s content label, you may find the statement “contains sulfides” – this is because it’s common practice to add a bit of Sulphur to every batch of wine. It acts as an antioxidant and an antibiotic, thus keeping wine from spoilage. (Even “unsulfured wine” contains Sulphur concentrations of up to 10 mg/L.)

Much like any other ingredient in the wine process, if used haphazardly, it will damage the wine and its flavors. Sulphur-heavy wine will produce a nasty taste similar to burnt matches or mothballs; only an ageing Syrah from the Northern Rhône has a similar taste. Though it’s worth noting that in the latter, it’s not a fault because it’s an intentional characteristic of the wine, as opposed to an accident with Sulphur.

For this, always remember to be cautious on how your wine tastes like. You wouldn’t want any misfortune on your taste buds or that of your guests’.

Wine with Sediments or Crystals

Sediments tend to occur naturally – especially for wines that are made to age. They’re not necessarily a fault. While in storage it’s okay to have them in the bottle (as the solid matter in the wine settles), but when poured for drinking, it would be better to decant the wine beforehand as to avoid having little particles in the liquid. Also, it’s best to filter the wine to avoid any sediments from making it into the glass.

The crystals that are commonly found in wine are called tartrate crystals. They are most often found nestled on the underside of the bottle cork or in free suspension. If the manufacturer doesn’t remove it during the manufacturing process, these crystals are more likely to form in the bottle later on when it’s stored in a cool cellar. They’re harmless, though ingesting them is a distasteful experience. It can be like finding misplaced grains of sugar in your drink that’s already bursting enough with flavor.

Key Takeaway

Wine can be a tricky substance to maintain, especially in terms of its standards, taste, and even its manufacturing. Not only can this be difficult for the beverage, but for its practitioners in the winery field as well.

As you can see, winemaking (and wine-keeping) is a process that requires a lot of attention to detail, so make sure to check for faults whenever buying a bottle. You can easily check for these things by simply asking your distributor how they are storing their wine bottles. Even more so, for those planning their weddings, do not hesitate to inquire your caterer of the ways they are keeping their alcoholic beverages – wines (and champagnes as well). You could easily tell if they are the right service for you, if they can assure you that they properly manage their wines and spirits.

Singling Out Faulty Wine Pt. 1

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What do you need to look out for in faulty wine?

With corked wine, check to see if the taste is odd.
With cooked wine, check for any leaks around the cork. That means that your wine has been exposed to extreme heat, causing the wine to expand.

Wine is a special drink best served during equally special occasions, which is also the reason why they are prominent on the menus of the finest corporate and wedding catering in Manila. It exudes class and is also best paired with a variety of meals no matter what the occasion. Just as long as one practices moderation when drinking wine, it’ll be their ideal beverage that’s fit for anything.

While it’s not as integrated into the local palate as it is in other countries such as Italy or Spain, wine does have its place in the Philippines. Plenty of Filipinos appreciate good wine, and it is common enough that it can easily be obtained from a local liquor store or a nearby supermarket. In fact, in many drinking sessions around Manila, wine is always an option for those interested in it, despite its rare presence on the drinking table. Its intense, yet fruity flavor is enough to entice anyone to make it a staple in their frequent drinking sessions.

If you are interested in becoming a wine connoisseur, knowing how to spot a possible faulty wine becomes an integral skill (in addition to knowing how to pair wine with cheese). The next time you’re attending a lively corporate event, mingling at a classy house party, enjoying someone’s wedding catering in Manila, or just enjoying a good glass (or bottle) of it, always remember that identifying bad wine is very important.

Defective wine is surprisingly rather common; while manufacturers take special care to make a perfect batch every time, the same amount of care is sometimes not applied by the distributors and this often leads to bad bottles. Many bottles may be exposed to harmful elements from the outside, causing what’s on the inside to have some drastic changes, usually in a bad way. If you wish to know how to use this skill, read on to find the telltale signs of possibly bad wine and save yourself from the trouble. You may just be surprised at what you can find and how you can do it:

Corked wine

It’s common practice to use cork as caps for wine bottles, although there exist screw-capped varieties as well. The good thing about the latter is that there’s no chance of cork taint – that’s when the cork is infected with a fungus that produces 2,4,6-trichloroanisole (often abbreviated as TCA). This chemical often causes the addition of bad tastes to the wine, thus ruining its meticulously crafted blend. Cork taint has always been a long standing problem in the wine industry, and so far the only way to avoid it is to use screw caps, beer bottle caps, or sterilized cork; up to 5% of all bottles of wine are affected by TCA.

Avoid getting corked wine and opt instead for bottles with screw caps or man-made corks. Otherwise, just cross your fingers and hope you don’t get a bad bottle every time you purchase a traditionally corked one.

Symptoms of corked wine include fruitlessness and an unbalanced taste; severely tainted wine on the other hand will emit more noticeable signs. Unpleasant aromas – similar to the scent of wet cardboard or mushrooms – will permeate the brew and make it nigh undrinkable; though by the time this happens you’ve probably (hopefully) detected its corkiness and have disposed of it.

Cooked wine

This is another generally known problem when it comes to wine as poor storage conditions and equally poor handling is a common issue with distributors. Exposing wine to high temperatures (especially for a prolonged time) will undoubtedly lead to it getting cooked. On the other hand, retailers are no less guilty of bad care; oftentimes wine shops – notably those in temperate climates – are much warmer than they should be.

With that said, wine that’s used for cooking, especially when heated, should be kept in the kitchen, not in your glass to be drunk. Wine shouldn’t be heated as it causes the liquid to expand – this may force the cork from the neck of the bottle, pushing it up under the capsule. That, or the expansion may cause the wine itself to leak around the cork. In the contrary, cooling the liquid will cause it to contract, and this may lead to air seeping into the bottle from around the cork – this will cause a bigger problem: oxidation.

In order to avoid possibly cooked bottles of wine, watch for the height of the cork. Never buy a bottle where the top of the cork doesn’t sit level or below the level of the bottle’s mouth. A small protrusion is usually a sign of cooked wine. The level of liquid inside the bottle is also another good indicator – make sure that it isn’t too low and that it’s well into the neck.

Should you have missed these little signs, you’re sure to taste the “cooked” flavor in the wine itself. There’ll be no freshness to the fruit aromas or flavors; everything will end up tasting like stewed prunes. This kind of wine also tends to seem thin without any body or character. Cooked wine is slightly difficult to identify just by sight – especially when it’s not a severe case, but you’ll know it when you taste it. Though not unsafe, it won’t taste very good.

Key Takeaway

Having the skill to spot wine that’s bad can be essential to your drinking needs. Think about it, you’re entertaining your friends on a good night and all of a sudden, you and your guests notice an odd taste with the wine in your glasses. This skill can prevent that from ever happening as good wine always spells a good celebration of any sort. Just as long as you have the taste for good wine and a remarkable palate to match, you’ll be amazed at how easy it can be to spot the difference between wine that’s excellent to taste and wine that seems a bit odd in taste.

But wait, there’s more! Aside from these problems, there are a couple more faults to look out for. Make sure to check them out in our next blog post.

Why Tofu is Good For You

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What are the benefits of eating soy?

Its ability to absorb cholesterol means less risk for cardiovascular disease.
It has lecithin and linoleic acids which help to regulate metabolism.
It has more unsaturated fats than saturated ones.
It has selenium which fight free radicals – a cancer-causing molecule.
It’s a better source of calcium than milk especially for the lactose intolerant.
It can act as facial mask.
It has isoflavones which reduce menopause symptoms.
It has a good amount iron which increases the amount of hemoglobin.

Most people wouldn’t even consider tofu to be included in their catering in Manila in the mistaken belief of it being an ingredient only for vegetarians. Actually, tofu is more than that— it’s a superfood you should consider including not only in your catering menu, but in your daily diet. In fact, you might not be aware you are already consuming it regularly via your favorite morning snack, taho, from the taho peddler every day. If you need more convincing, here are several health benefits of tofu.

Lowers Risk for Heart Disease

The leading cause of death in the Philippines is Heart Disease. It also reigns as the number one mortality cause worldwide. If you do not want to be part of this statistic, it’s time to load up on tofu, as studies have proven that this bean curd product can lower your risk for cardiovascular disease. It does this by absorbing the cooking oils and other liquids that stack up one’s cholesterol level. Thus, in doing this, the cholesterol level of one’s body will be lowered with the consumption of tofu and, in effect, lowers the risk of CVD as well.

Do note that consuming a couple of tablespoons of tofu won’t be enough to enable this property, as one must consume at least 25g of soy protein per day.

Tofu also has low levels of saturated fatty acids and more unsaturated ones which is the healthiest type of fat. Aside from the type of acid, it also contains lecithin and linoleic acids, which help to regulate metabolism.

Contains an Anti-Cancer Mineral

Cancer—the mere mention of this word sends shivers down one’s spine. Throughout the years, this illness is immediately associated with death, although with today’s medicine, this risk is greatly reduced. Nevertheless, nobody wants to have this illness. In fact, we are betting you wouldn’t wish it onto your worst enemy. If you want to lower your risk of getting cancer, it’s time to head over to the groceries and purchase a nice big batch of tofu. This bean curd product is a great source of selenium, an element which plays a big role in your body’s fight against free radicals, which are unstable molecules that can eventually cause cancer. In addition, studies show women who consume tofu regularly are 60% less likely to develop high risk breast cancer tissue. Tofu also contains Isoflavones, which can help prevent breast, prostate, colon and skin cancers.

Calcium Rich

Most people think calcium can be found only in milk, but did you know that tofu is rich in this nutrient too? Tofu does not coagulate by itself; it needs a coagulating agent and calcium sulfate is usually used. For those who are lactose intolerant, tofu can be a great source of calcium, as proven by it containing 6-15 percent of your daily calcium requirement. In addition, with tofu containing more calcium than a glass of milk, it’s about time to substitute that cow’s milk with soy.

Anti-Ageing

Ageing is inevitable, but we humans are admittedly quite vain; we do all we can to keep it from showing on our faces. It’s why numerous personalities are regulars at the plastic surgeon’s clinic, ready for their monthly dose of skin tightening Botox. You can do away with those needles now as tofu can help retain your skin’s elasticity. In addition, it can also tone your facial muscles, which can slow down ageing. Don’t just eat tofu—use it as a facial mask by making a paste as it can help make your skin look smooth and fresh.

Menopause

As mentioned before, tofu contains isoflavones. These are compounds produced by the plants that the mimic estrogen in the body when consumed. This can help a woman to stabilize her estrogen levels when she reaches her menopause and decrease the symptoms of it. An example of which is frequent hormonal fluctuations which will lessen with more intake of tofu. In effect, this will save the woman’s body from suffering any side effects from the hormonal fluctuations.

Iron is an essential mineral for the body for supporting energy levels and tofu is full of it. For menopause, this is great to combat the fatigue that comes with it. Without fatigue, menopausal women can exercise regularly, which can also improve their symptoms and overall health. The iron also helps produce hemoglobin, which transports oxygen to all parts of the body to make sure that all the organs work properly.

Other benefits include the decrease of hot flashes and weight gain. Tofu is also a great low-calorie source of protein.

Anemia and Iron

Eating tofu can also lower the risk of anemia, which is a condition that where one has a low amount of red blood cells and or hemoglobin in his body. This study was conducted in China were anemia is prevalent. Scientists studied Chinese adults over the course of 3 days, which tofu intake was varied and hemoglobin was measured. The results of their test showed that, with the increase of tofu intake, hemoglobin levels increased and the risk of anemia was decreased from 23.9% to 10.7% in men, and 38.1% vs. 16.8% in women.

Transparency and Safety

If you are here, then you interested in learning about how to improve your life by eating healthy. That being said, it is important to know even the harmful effects of it as well.

Tofu and all soy-based products contain oxalate which make kidney stones larger. This means that people with kidney stones must absolutely avoid tofu and soy to prevent their condition from worsening.

Also, women that have breast tumors and cancer types that are sensitive to estrogen level must also avoid soy. But if they insist on consuming it, then their intake must be no more than 4 servings per week.

Processed soy has also been linked to tumor growth. For this reason, if one chooses to eat soy, then he must make sure that it has only undergone minimal processing. The more organic versions of soy include edamame, tofu, tempeh, and soymilk.

Key Takeaway

Tofu is a versatile ingredient not only in taste but in health benefits as well. It can be bland by itself, but once mixed with different flavorings, it can be transformed into an extraordinary dish everyone will love. Just be sure that you aren’t eating the processed versions of it.

The Invention of Sliced Bread

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How and when was sliced bread invented?

The first bread slicing machine was made by Otto Rohwedder.
The first prototype was made in 1912 but the first commercially functional version was made in 1928.
Chillicothe Baking Company was the first to use the machine commercially and started using it in July 7 of the same year.
Popularity of sliced bread rose and the consumption and sales of bread rose along with it.
The production of sliced bread was banned in January 1943 in order to save wax resources for war.
Only two months later, the popular product was brought back due to public outrage.

You know what people always say whenever a new ingenious invention comes up: “that’s the greatest thing since sliced bread!” The greatness of sliced bread is echoed by its widespread existence – it was popular back when it first came out more than 85 years ago and remains so up until now. In fact, it’s found in almost every part of the world, and no matter what occasion – be it for corporate events, wedding catering, or a simple family merienda – sliced bread can be found gracing the menu.

Invention

This form of bread originated from the invention of a man named Otto Rohwedder of Davenport, Iowa. He sought to construct the first ever bread-slicing machine which sliced one loaf at a time. However, the first prototype he built was lost in a fire in 1912. It was not until 1928 where he was able to build the very first fully functioning version.

Although he already had the first machine ready for commercial use, he had some trouble selling it – most bakers were wary of the fact that cutting the bread made it more vulnerable to becoming stale too quickly or crumbling apart if split. In addition, pre-slicing the bread seemed like too simple an idea and it led to think it was somewhat unnecessary.

Commercial Acceptance

Eventually a baking company called Chillicothe Baking Company located in Chillicothe, Missouri gave him an opportunity (although Battle Creek, Michigan has a competing claim as the very first city to commercially use the machine). They incorporated the machine into their production line and began to sell what was known as “Kleen Maid Sliced Bread” beginning on July 7, 1928. A day before it was to be released to the public, a local newspaper called the Constitution Tribune ran a front page ad to announce it to the public and promote the product as well. It said:

“After all, the idea of sliced bread is not unlike the idea of ground coffee, sliced bacon and many other modern and generally accepted products which combine superior results with a saving of time and effort.”

The back page also had similar affirmations, branding it as “a fine loaf sold a better way.” It also included instructions on how to deal with the packaging of the bread – wrapping, pins, and all. (The pins were the initial way that the bakers employed to keep the bread together and thus reduce the chance of it becoming stale too quickly.) Furthermore, it was also advertised as “the greatest forward step in the baking industry since bread was wrapped.” It’s thought that the popular phrase “best thing since sliced bread” began from this original slogan.

The second machine ever made by Rohwedder was bought by a baker from St. Louis named Gustav Papendick. He sought to improve it by revising the packaging method by keeping the slices together long enough to be wrapped. His first few attempts involved rubber bands and metal pins which did not work. Using a cardboard tray finally proved to be the augmentation that Papendick needed. It aligned the sliced pieces together to allow mechanize wrapping features to be added to the machine.

Popularity

Sliced bread’s popularity skyrocketed; it didn’t take a lot of time before it became a household item. The uniform and thinner slices led to a higher consumption rate of sliced bread which meant more sales. The consumption and sale of spreads like jam also increased as well.

After only 2 years, Wonder Bread – the company behind the origins of sliced bread – expanded quickly and started building its own machines. They also widened their reach and supplied sliced bread to the rest of the United States.

Ban During World War II

There were no issues for quite some time up until January 18, 1943 – sliced bread was banned for two months as ordered by a food administrator, Claude R. Wickard. It came off shelves completely. This was in an effort to conserve the wax paper used to wrap the bread in order to conserve resources for World War 2. Officials explained to the New York times and stated that:

“the ready-sliced loaf must have a heavier wrapping than an unsliced one if it is not to dry out.”

The ban was also implemented to counter act the rising prices of bread due to the 10% increase in flour prices which was authorized by the Office of Price Administration.

This received a huge amount of backlash and many voiced their opinions:

In January 24, 1943, the New York City mayor at the time, Fiorello LaGuardia, supported this by stating that privately owned machines should still allowed by bakers for their own bakeries.

In response, John F. Conaboy, the New York Area Supervisor of the Food Distribution Administration, stated that in January 26 that:

“to protect the cooperating bakeries against the unfair competition of those who continue to slice their own bread… we are prepared to take stern measures if necessary.”

On the same day, one disgruntled housewife even sent a letter to the New York Times in January 26 to share her dissatisfaction for the ban. It ran:

“I should like to let you know how important sliced bread is to the morale and saneness of a household. My husband and four children are all in a rush during and after breakfast. Without ready-sliced bread, I must do the slicing for toast—two pieces for each one—that’s ten. For their lunches, I must cut by hand at least twenty slices, for two sandwiches apiece. Afterward I make my own toast. Twenty-two slices of bread to be cut in a hurry!”

But even with such a statement, the outrage proved too much for the Food Distribution Administration and, in the March of 1943 sliced bread returned and remained to this day.

Wickard stated that, “Our experience with the order, however, leads us to believe that the savings are not as much as we expected, and the War Production Board tells us that sufficient wax paper to wrap sliced bread for four months is in the hands of paper processor and the baking industry.”

Key Takeaway

These days we rarely think about the journey of a slice of bread because it’s such a typical food item, but hopefully after reading this viewers will a newfound appreciation for the product.

Dining Manners 101: 8 Table Etiquette Myths

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What are the 8 table etiquette myths that you need to know?

Not putting your elbows on the table is actually done in order to avoid any glass from spilling.
Pinkies are extended when drinking tea not as a sign of class, but to support the bottom of the cup.
People don’t only observe your manner in a formal event, but in an informal one as well.
You can’t just use any fork on the table; you must use the outermost first and work your way in.
Small talk is good but don’t talk about the weather.
The RSVP is not just a way of letting the host know that you are going, but it is also a guideline for the preparation of the dinner.
Getting any glass, plate, or utensil is not okay; you must only use the one meant for you.
Reaching out for food is not rude because of personal space, but because of hygiene.

Exhibiting proper behavior is expected to be second nature to mankind, especially during business events where one is served by corporate catering. Even if you do not realize it, people observe and notice the dining decorum you practice.

Not every rule regarding table manners is set in stone though. Check out these regulations you don’t necessarily have to follow.

No Elbows on the Table

Growing up, you may have had your mother or grandmother tell you more than once “no elbows on the table” each time you accidentally do it. You never questioned the purpose of this rule as you obeyed it to avoid being scolded. The reason for this was to avoid any possible mishaps caused by your arm accidentally knocking something down. It also allows more space on the table and stops you from tipping the table. If you are on a spacious table where you won’t be able to nudge anything, you can ignore this policy as you will not cause any harm to anyone or to anything.

Pinkies Up!

Little girls often find it funny to see their big fathers sipping “tea” (actually just water or juice) from tiny cups no bigger than the span of three fingers. As they matured, said little girls may have mistakenly believe that to drink tea, they must always lift their pinky lest they do a faux pas. In truth, the proper way to drink from a teacup is to put your index finger through the handle then have your middle finger underneath the handle, with your thumb supporting the cup. No need to lift your pinky. Instead, have the last two digits touch the outside of your cup.

Observe Proper Decorum Only Outside, Not Inside

How unfortunate that there are still numerous people who still believe and practice this rule. Once inside a restaurant, they become a different person as they eat civilly, making hardly any sounds as they eat their food. Meanwhile, their table manners at home are atrocious as they chew noisily with an open mouth, sloshing water everywhere and leaving carnage. Eat properly inside or outside your home. You will find it easier and you will be more comfortable as well.

One Too Many Forks

You may have seen it on the television or on the big screen. It’s a scene that’s all too common where dinner is part of the scene– one of the main characters becomes confused on which fork to use and mistakenly uses the main course fork on the salad.

In reality, this scene isn’t something to be played out frequently as not all meals are set up with numerous forks. This is used only in formal settings and even that has limits. Your daily meal isn’t like that– all you need is a fork, knife and spoon for each meal. A spoon may be considered taboo in some western countries but in the Philippines, it is an absolute essential to one’s daily meal. If you are at a formal dinner and you can’t recall which utensil to use, remember: outside going in.

Whether Weather

There is an unspoken rule of forbidding discussing anything but the weather on the dinner table. Admittedly, it is one of the most boring topics one can ever discuss on the dining table (or anywhere) but what else is there to be talked about? Actually, there are numerous topics out there you can talk about. The rule was implemented so as to prevent any indigestion among the eaters. Talk about the latest Star Wars film, the traffic situation or the newest bistro in town. Just remember to choose a neutral topic which won’t churn any stomachs.

RSVP isn’t Required

The importance of responding to an RSVP is no longer common knowledge and people believe that not responding is okay. The truth is it is not. Especially when one is hosting a large dinner, the host needs to know exactly how many people will be attending so that he can plan the food that will be prepared and provide the necessary chairs and tables. It is better to tell a person that invited you to dinner that you cannot make it rather than not responding at all. Ever worse than that, is not responding to the RSVP but going to the event anyway. It will make the host look inconsiderate and unprepared to the other guests.

Take Any Glass, Any Bread

The table is set properly at formal dinners with an array of utensils, glasses, and plates just for you. In the midst of socializing with your table mates along with the close proximity of each other’s space, it is a common mistake for one to accidentally take something that’s not meant for them. This could be you. While you may think that it’s an honest mistake and you can simply trade items in case it happens, it shows that you lack concentration and you may disgust some fellow guests that are particular about hygiene. To avoid this, remember that B comes before D in the alphabet and it is arranged left to right; the same way that your (B)read plate should be to your left and your (D)rinks should be to your right.

Walking Around the Table to Get Food

The common thinking nowadays is that you don’t reach over someone’s plate in order not to get in his personal space. This is wrong. The reason why you don’t want to do this is because of hygiene. By reaching over his plate, there is a chance that you will drop something foreign onto his food. This is why you ask people to hand you anything you want to grab; so that anything that falls into a person’s plate is his own fault. Thus, when you get up from your chair and make your way to grab something from the far end of the table, there is still a chance that you will drop a foreign object into people’s plates.

You may be avoiding having to ask people to hand you things on the table so you don’t bother them, but the act reaching out or walking to the other end of the table to get something is a bigger disturbance.

Key Takeaway

Rules are rules and as time goes by, rules change. For now, just remember to always say please and thank you when asking for a dish and don’t use your phone unless it is absolutely necessary.

Simple Icing Recipes For Your Homemade Pastries

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What are simple icing recipes that you can use for your homemade pastries?

Buttercream Icing
Marshmallow Icing
Cream Cheese Icing
Confectioner’s Sugar Icing
Chocolate Frosting
Peanut Butter Frosting

When it comes to wedding catering, what is the piece-de-resistance of the chef? Why, the wedding cake, of course. The moment the guests enter the reception area, their eyes seek this majestic baked beauty, wondering how it looks like and how it tastes. No two cakes are exactly alike– some are tiered while some are hung upside down like a chandelier. Some are made of cupcakes while others are made of miniature cakes. The one thing these delicious concoctions have in common though is: icing.

Whether used as a filling or for decorating, there is no doubt that the cake won’t be as special without it. While bakers can identify what kind of icing the cake is covered in with just one look, the majority have no idea, their curiosity unquenched. Here are a few types of icings used for cakes and yummy pastries, as well as how to make them.

Buttercream Icing

What may be the most common icing of all is the buttercream. This mixture has covered numerous cakes for different occasions, such as weddings, birthdays and anniversaries. From this basic recipe, you can create hundreds of flavors ranging from the classic chocolate to the strange but delicious strawberry margarita.

To create this frosting, you’ll need 3 cups of powdered sugar, 1 1/2 teaspoons of vanilla extract, 2 tablespoons of milk and a third cup of butter. Mix the sugar and butter together with an electric mixer set on low. Turn it off then pour in your vanilla and a tablespoon of the milk and stir. Next, blend together the remaining milk until your icing is smooth.

Marshmallow Icing

Soft, sweet, fluffy and fun to stuff your face with—aside from cotton candy, the marshmallow comes to mind when these words are mentioned. Of course, these days it isn’t just a sugary confection anymore but an easy way to frost your baked goodies at home.

In a double broiler, beat your egg whites, corn syrup and water until thoroughly blended. Place this pan over boiling water, making sure the bottom does not hit the water. Once again, beat the mixture until the mixture can form solid peaks once the beater is removed. Move away from the heat and mix in the marshmallows until they have melted. Voila, a delicious marshmallow icing.

Cream Cheese

Aside from Chocolate, one of the most popular flavor today for pastries is Red Velvet. This gorgeous scarlet beauty has gained popularity in recent years not just because of its rouge coloring but also because of its delicious, cream cheese icing. We’ve got a recipe that’s so delicious, you just might be tempted to lick the bowl.

Prepare 8 ounces of cream cheese (at room temperature), half a cup of unsalted butter (at room temperature), a teaspoon of vanilla extract and a cup of sifted powdered sugar. In a mixing bowl, cream the cream cheese. When it’s soft enough, slowly mix in the butter until smooth. Blend in the powdered sugar and finally, the vanilla.

Confectioner’s Sugar Icing

Cakes aren’t the only thing you decorate with frosting; cookies need some loving too! This three-ingredient icing is so easy, even kids can make it. This is best for sugar cookies and need at least 24 hours to harden or dry.

Grab a cup of powdered sugar and 2- 2 1/2 tablespoons of milk or water. In a small bowl, mix these two ingredients together. If you want a thicker consistency, lessen the liquid. To make it colorful, add in a few drops of food coloring. Place the mixture in a plastic piping bag and decorate away.

Chocolate Frosting

Everyone loves the classic chocolate frosting. With this easy-to-make recipe, you can add depth to it by adding some espresso powder.

To create this, first gather 10 ounces of roughly chopped and bittersweet chocolate, 1/8 teaspoon of kosher salt, ¼ teaspoon of vanilla extract, 1/8 teaspoon of instant espresso powder, ¼ cup of confectioner’s sugar, and 3 sticks of softened and unsalted butter.

Then, fill a medium saucepan with water and heat it to achieve a low simmer. Place a heat resistant bowl with the bottom down over the saucepan while making sure that it does not touch the water to create a double boiler. Add the chocolate to the bowl and let it cook while stirring it occasionally with a heatproof spatula. After the chocolate has melted, remove it from the top of the pan and quickly add in the salt, vanilla, and espresso powder. Let the chocolate cool but don’t let it harden.

Next, setup a stand mixer with a paddle attachment. Then, add the butter to bowl and beat it until it is smooth. Make sure that you scrape down anything stuck of the sides of the bowl. Turn the mixer on at medium speed and add the chocolate but only at ½ a cup at a time. With every addition of chocolate, make sure it is beaten until the mixture is smooth.

Once all the chocolate has been beaten in, turn the mixer off and add in the sugar. Make sure to sift it in evenly. Then beat the mixture again but start at low speeds and work your way up to medium-high. Beat it for 2 minutes or until the frosting is completely smoothed and thickened. Lastly, apply on your favorite desert.

Peanut Butter Frosting

This recipe is a great way to enjoy the taste of peanut butter in icing form without getting it stuck to the roof of your mouth.

For this, you will need 2 cups of creamy and salty peanut butter, 2½ sticks of butter at room temperature, 1¼ confectioner’s sugar, 2 tablespoons of honey, and 1 teaspoon of pure vanilla extract.

In a stand mixer, beat the butter in a bowl until it is smooth; use the high-speed setting. Add the peanut butter and beat this into the mixture as well until it is smooth. Be sure to scrap the sides of the bowl while doing this.

Then add the confectioner’s sugar and beat this in at a low speed setting. Work your way up to a medium setting too make the frosting smooth. Finally, add in the honey and vanilla and beat for about 2 minutes. The result should be a light and fluffy frosting.

Key Takeaway

Go ahead and try making these to add to the aesthetics and taste of your homemade pastries. If anyone asks what makes your baked goods so delicious, just tell them it’s all in the icing.

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.

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!

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Calcium Rich

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What are the 8 table etiquette myths that you need to know?

No Elbows on the Table

Pinkies Up!

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One Too Many Forks

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RSVP isn’t Required

Take Any Glass, Any Bread

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Key Takeaway

What are simple icing recipes that you can use for your homemade pastries?

Buttercream Icing

Marshmallow Icing

Cream Cheese

Confectioner’s Sugar Icing

Cook, Cook, Cook

Be Adventurous

Equip Yourself Properly

Be Generous…at the Right Time

Wash What Needs to be Washed

Knowing Exactly What You’ll Need

Knowing Exactly Which to Use

Knowing When to Clean Up

Key Takeaway

Tomatoes

Carrots

Cucumbers

Radishes

Green Beans

Peas

Zucchinis

Salad Greens

Key Takeaway

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