Fats, Vitamins and Minerals

“I know that there would be huge repercussions for that, but this would be the only way to free humankind from slavery… to America and its companies.”

Steamed cabbage sprouts
Steamed broccoli
Boiled rice (sticky and Sinandomeng)
Laing
Fried saba strips
Fresh mustard leaves
Fresh leeks

Steamed cabbage sprouts
Steamed
Breaded pork strips
Boiled rice (sticky and Sinandomeng)
Fried saba strips

Sinigang na baboy
Boiled rice (sticky and Sinandomeng)

Chicken curry (coconut milk, turmeric, ginger, green chillies, cheese)
Boiled rice (sticky and Sinandomeng)

Bicol express
Boiled rice (sticky and Sinandomeng)
Ginataang gulay

Crispy Galunggong with oatmeal batter
Boiled rice (sticky and Sinandomeng)
Steamed cabbage sprouts and tauge

Garlic and Brown Sugar Chicken
Boiled rice (sticky and Sinandomeng)
Lettuce, onions, tomatoes and vinaigrette with cream cheese

Crispy Pork patties with oatmeal
Finely chopped cabbage, dry shrimp and chillies thin pancake
Boiled rice (sticky and Sinandomeng)
Lettuce, onions, tomatoes and vinaigrette with cream cheese

Sautéed asparagus with baguio beans, garlic, onion and finely sliced cabbage (with cornstarch and water)
Thin Ham Slices
Boiled rice (sticky and Sinandomeng)
Papaya shake

Beef brisket slices crispy fried in garlic and cracked pepper, with baby potatoes, carrots
Romaine lettuce salad with vinaigrette and dried basil
Boiled rice (sticky and Sinandomeng)
Melon shake

Thinly sliced chicken breasts with baguio beans, garlic, onion, cauliflower, dried basil, cracked pepper and cheese
Romaine lettuce salad with vinaigrette and dried basil
Boiled rice (sticky and Sinandomeng)
Melon shake

Battered fish filet with chips (and apple cider vinegar)
Fried battered oyster mushrooms
Boiled rice (sticky and Sinandomeng)
Apple Juice

Deep fried tilapia
Boiled rice (sticky and Sinandomeng)
Honey dew melon shake

Chicken breast with soy sauce, bay leaf, apple cider vinegar, shiitake mushrooms, ginger and sweet peas
Boiled rice (sticky and Sinandomeng)
Orange juice

From Edward’s Compatibility Club, Philippines Outlook 2010:

I think that this excerpt from a memo (below) issued by the CIA about the 1965 presidential elections in the Philippines aptly describes the coming electoral possibilities:

A Pyrrhic Victory?
Regardless of a Macapagal or Marcos win, the Philippines as such, and specifically the Filipinos, stand to gain very little indeed. Interesting as the current elections may be, the principal fact which they point up is a continued deterioration in the Philippines situation. The elections serve to aggravate and perhaps make more readable that situation; there is little chance the results will improve it. – Memorandum prepared in the Central Intelligence Agency, Washington, October 27, 1965.

The CIA described the election campaign, the candidates, and the issues and concluded that as all three Presidential candidates were “Western oriented and pledge to continue close ties with the US and the West.” – Intelligence Memorandum OCI No. 2343/65, October 28, 1965.

The Memo also added that therefore, given their orientation, it doesn’t matter who wins, what’s important is that the winning candidate has a “socio-economic reform program” to temper down generalized public discontent.

“Socio-economic reform program” therefore means ‘Free World’ oriented reforms (i.e. education, streamlining bureacracy, modernisation programs, globalisation adjustments, etc, and such reforms should never include giving back land to the peasant farmers or giving greater economic power to local traders versus foreign ones).
I will stay in the Philippines, Mandy. The reason why things won’t get better, is because a lot of people in the Philippines is “Western oriented and pledge to continue close ties with the US and the West” and want to abandon the Philippines and go abroad. I don’t want to do that. I will stay here and make things different, and make things better.

IT businessman Joey de Venecia III says there should be a computer connected to the Internet in every Filipino home to give everyone access to livelihood and educational opportunities and bring the country firmly into the Information Age.

This kind of techno-propaganda has been bombarding the public for decades, pioneered by NGOs in the 80s and 90s who believed technology empowers and democratizes, and by pioneering scientists and organizations such as the Internet Society (ISOC) who have since sold off to corporate interests if not simply advocate the hegemonic “The Internet is for Everyone” doctrine. This continuous propaganda is what makes it doubly hard now for less giddy minds to discuss and be taken seriously for their suspicions of technological solutions to social problems.

In 1996, Herbert Schiller criticized the US government’s “vision of, and reliance on, high-tech communications as the ultimate answer to whatever is ailing the country.” He called the US National Information Infrastructure’s promised solutions to the nation’s education problems a “technological subterfuge.” He suggested that the “information highway’s” ability to carry cultural product into the nation’s living rooms and facilitate “active home shopping” is the NII’s primary motivation. Schiller argued that private ownership and market competition are “Washington’s basic prescriptions for the infrastructure that promises to carry, for business and home use, all the image and message and data flow that the country produces.”

Much earlier, as computerization of the economy and communications accelerated, Schiller called for “a maximum effort directed at slowing down, and postponing wherever possible, the rush to computerization,” in order to allow “time to think through the enormous complexities that surround advanced communication and other technologies at this stage of unequal global power and influence.”

None of these critical incisive thoughts cross the media landscape anymore, it is just impossible in the all-powerful global corporate media and communication sector, which now advocates open access, open knowledge, open democracy, open source - the open arms of techno-fascism!

Fatima

PC, Internet needed in Pinoy households, says JDV III
(The Philippine Star) Updated January 20, 2010 12:00 AM

MANILA, Philippines - There should be a computer connected to the
Internet in every Filipino home to give everyone access to livelihood
and educational opportunities and bring the country firmly into the
Information Age, IT businessman Joey de Venecia III said yesterday.

“This is not an impossible dream, but rather a realizable goal,” he
said, as he called for the next administration to make this and
information technology education a sustained part of the national
government budget.

De Venecia said a personal computer, Internet access and information
support will have an immediate and dramatic impact on Filipino
families. This would give them enhanced educational and livelihood
opportunities that are only available from IT, and a means for OFW
families to re-integrate with their loved ones working abroad by
commuting on the cyber-highway.

“Students will have the entire world as their library and they will
hone up on the skills we need to become truly competitive in the 21st
century. All OFWs abroad can be involved in the day-to-day lives of
their families back home, while families can engage in IT businesses
like e-commerce and delivery of out-sourced services from their own
homes,” he said.

One of the country’s pioneer IT businessmen, De Venecia said that
because the cost of PCs has gone down drastically in the last few
years, they should be a standard part of every household, much like TV
sets, electric fans and gas stoves.

Between the country’s three major telecommunication companies, Internet
connection is also available just about everywhere in the Philippines,
De Venecia added.

De Venecia said that he had high hopes for the continued growth of the
IT industry in the country.

He explained that when he set up the first call center in the country
in 1997, little did the public know that this segment of the IT

industry would soon become the fastest growing business. Today, there
are some 600,000 Filipinos employed in the call center industry.

De Venecia said it was possible that employment in the IT industry
could be in the millions in a few years, given enough incentives by
government.

On one of our jeepney commutes to Quiapo, a small unkempt boy climbed in, handed out envelopes to the few passengers, sat next to me and started playing a makeshift set of drums. A while later, he started singing - chanting, actually.

I was astounded at how good he sounded.

His drumset consisted of milk tins of different sizes, plus one aluminum pot, five or six in all, held together by a black rubber band, maybe an inch wide. The tins were all open on one end and he beat and swiped the other end with his palms. The sound was amazing.

This afternoon, in one of the apartments downstairs, I heard a little girl’s voice and the banging of a tin pot. Then I heard her father’s loud scolding voice. Shortly, I heard the tin pot again, the sound going further and further away, out into the streets, mingling with the voices of children playing.

I finally made some truffles!

I made these using our very own Batangas cocoa.

The Batangas cocoa is melted and mixed with some heavy cream, butter and muscovado sugar. With some olive oil, I rolled teaspoonfuls with a pistacio nut and then covered them with cocoa powder.

Invented in 1625 by John Labarge, chocolate truffle is a type of chocolate confectionery, traditionally made with a chocolate ganache center coated in chocolate or cocoa powder, usually in a spherical, conical, or curved shape. Other fillings may replace the ganache: cream, melted chocolate, caramel, nuts, almonds, berries, or other assorted sweet fruits, nougat, fudge, or toffee, mint, chocolate chips, marshmallow, and, popularly, liquor.

They are named for their resemblance to the truffle fungus.

To get the general idea of making truffles, below are some truffle recipes from The Recipe Goldmine.

Basic Chocolate Truffles with Variations

Truffles should always be served chilled, placed in paper or foil cups. Serving them on a tiered cake plate is nice if you have several varieties. You can refrigerate the truffles, wrapped well, for up to 1 week or freeze them in an airtight container for 1 month. Remove from the freezer 5 minutes before serving.

1/3 cup heavy cream
6 ounces high quality bittersweet chocolate,
such as Lindt or Tobler, coarsely chopped
2 tablespoons unsalted butter (at room temperature)
About 1/4 cup cocoa

Bring cream to a boil in a small heavy-bottom saucepan over moderate heat or in a bowl in a microwave. Remove the pan from the heat and add the chocolate and butter, whisking until smooth. Pour the warm chocolate mixture into a shallow bowl and press a piece of plastic wrap directly against the surface. Refrigerate for at least 3 hours.

Using a spoon, scoop 24 rounded teaspoonsful of the cold chocolate mixture onto a sheet of wax paper. Coat your palms with cocoa and roll each mound between your palms to form a ball. Dredge the truffles in the cocoa, tossing them gently from one hand to the other to remove the excess cocoa. Chill the truffles, covered, for at least 2 hours before serving.

Almond-Amaretto Truffles:
Add 2 tablespoons Amaretto the warm chocolate mixture before chilling. Toast 45 whole almonds, reserving 24 and finely chopping the remainder. Mold each truffle around a whole almond. After dredging the truffles in cocoa, roll them in the chopped nuts.

Brandied Apricot Truffles:
Soak 1 rounded cupful finely chopped or diced dried apricots in 1/4 cup brandy in a covered container for at least 1 hour. Add this mixture to the warm chocolate mixture.

Cappuccino Truffles:
Make a paste of 1 tablespoon boiling water, 1 teaspoon cinnamon and 2 teaspoons instant espresso powder. Add the paste to the warm chocolate mixture.

Frangelico-Hazelnut Truffles:
Reduce the butter to 1 tablespoon. Add 2 tablespoons Frangelico and 1 cup toasted and skinned chopped hazelnuts to the warm chocolate mixture before chilling.

Grand Marnier-Sweet Orange Rind Truffles:
Use a zester to remove strips of rind from 3 oranges. Put the rind in a small saucepan, cover with cold water, bring to a boil and boil 1 minute. Drain and repeat process. Bring 1 cup water and 1/3 cup sugar to a boil. Add rind and boil 5 minutes. Drain. When the rind is cool enough to handle, chop it fine and mix with 2 tablespoons Grand Marnier. Add the rind and liqueur to the warm chocolate mixture.

Hazelnut-Frangelico Truffles:
Reduce the butter to 1 tablespoon. Add 2 tablespoons Frangelico and 1 cup toasted and skinned chopped hazelnuts to the warm chocolate mixture before chilling.

Kahlua-Pecan Truffles:
Reduce the butter to 1 tablespoon. Toast and chop 1 cup pecans. Add 2 tablespoons Kahlua and the nuts to the warm chocolate mixture before chilling.

Rum-Macadamia Truffles:
Add 2 tablespoons dark rum to the warm chocolate mixture before chilling. Reserve 24 whole Macadamia nuts and finely chop 5 Macadamia nuts. Mold each truffle around a whole Macadamia nut. After dredging the truffles in cocoa, dip the tops in the chopped nuts.

Scotch-Raisin Truffles:
Soak 1 cup raisins in 1/4 cup Scotch in a covered container for at least 1 hour. Add this to the warm chocolate mixture before chilling.

Chocolate Truffle Hearts

1/2 cup confectioners’ sugar
4 ounces cream cheese
4 tablespoons cocoa powder
1/2 cup chopped nuts
Sprinkle-on cake decorations

Put confectioners’ sugar, cream cheese, cocoa powder and chopped nuts in mixing bowl. Mix well. Place mixture on smooth surface and pat flat until 1/2 inch high. Use heart-shaped cookie cutter to cut out shapes. Decorate hearts with cake decorations and place in a paper candy cup holder.

Chocolate Truffles

12 ounces semisweet chocolate chips
3 tablespoons milk
3 egg yolks
3/4 cup butter, cut into pieces
1 tablespoon brandy (optional)
Chocolate shot, nonpareil decors or cocoa

In top of double boiler melt chocolate chips with milk. Beat with electric beater until smooth. Continue beating the chocolate as the egg yolks are added, one at a time. Continue beating the chocolate as the egg yolks are added, one at a time. Remove pan from hot water and beat in butter, a few pieces at a time, until completely blended. Continue beating 2 or 3 more minutes. Add brandy, if desired. Let chocolate sit for 4 to 5 hours to cool.

Chocolate may be cooled more quickly by placing in refrigerator. When workable, roll into balls about the size of large marbles. Roll in chocolate shot, colored candy dots or cocoa to coat. Refrigerate. Serve in tiny paper cups.

Yields 50 truffles.

Mocha Truffles

1/4 cup whipping cream
3 tablespoons granulated sugar
3 tablespoons butter
1 1/2 teaspoons powdered instant coffee
1/2 cup semisweet chocolate chips
1/2 teaspoon vanilla extract
Chopped nuts or semisweet baking chocolate, grated

In small saucepan combine whipping cream, sugar, butter and instant coffee; cook over low heat, stirring constantly, just until mixture boils.

Remove from heat; immediately add chocolate chips. Stir until chips are melted and mixture is smooth when stirred. Add vanilla extract. Pour into small bowl; chill, stirring occasionally, until mixture begins to set. Cover; chill several hours or overnight to allow mixture to ripen and harden.

Form small amounts of mixture into 1/2-inch balls, working quickly to prevent melting; roll in nuts or chocolate. Cover; store in refrigerator. Serve cold.

Makes about 1 1/2 dozen truffles.

Truffles

12 ounces semisweet chocolate, coarsely chopped,
or 12 ounces semisweet chocolate chips
2/3 cup heavy cream
1 tablespoon unsalted butter (at room temperature)
1 tablespoon vanilla extract
1/2 cup unsweetened cocoa

Place chocolate in a medium mixing bowl. Set aside.

Warm cream in a small saucepan over low heat. As soon as you start to see bubbles around the edges of the pan, turn off the heat and pour the warm cream over the chopped chocolate. Stir until the chocolate melts and the mixture is completely smooth. Add the butter and stir until it is completely incorporated. Stir in the vanilla extract. Place the mixture in the refrigerator for 1 hour, or until it is firm enough to shape into balls.

Scoop out a heaping teaspoonful of the chocolate mixture and roll it into a ball between your palms. Roll the ball in cocoa until it is completely covered. Roll it lightly in your palms again to make sure the cocoa sticks, then re-roll the truffle in cocoa. Repeat with the remaining chocolate mixture. If the mixture gets too soft to hold its shape, place it back in the refrigerator for 10 minutes, until it can be handled easily.

Store the truffles in layers, separated by wax paper, in an airtight container in the refrigerator for up to 2 weeks. They are best served at room temperature.

Almond Truffles:
Add 3 tablespoons almond liqueur (such as amaretto) with the butter. If desired, you may also roll the truffles in 1/2 cup finely chopped almonds instead of cocoa powder, or push a whole toasted almond inside the rounded truffle before rolling it in the cocoa.

Irish Truffles:
Add 3 tablespoons whiskey with the butter.

Orange Truffles:
Add 3 tablespoons orange liqueur (such as Grand Marnier) and 1 teaspoon finely grated orange rind with the butter.

Just testing, thanks.