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happiest birthday to my not-so-young friend here haha.. bilib kaaju ko nimo ky bisan cge rkag dota sipa kaajug utok pang med jud..idola lageee lololol! goodluck sa med school and everything, unja icontinue ng pgka others nimo @vemarton ha? ky tusukon jd ka nahug tinidor hahahaha dghn pa kang utang chika and foods gurl! ☺😘
EXACTLY!!
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Apps to Help You Drink Better Coffee
It’s no surprise that technology and coffee go hand in hand. While the act of brewing can be a very simple thing (water, grounds, go), it can also be a very technical thing (grounds-to-water ratio, for example) — not to mention how precise espresso-making gets.
Technology can in fact help you to make better coffee. For all you tech and coffee lovers out there, here are nine different apps that are all coffee-related, from helping you make coffee to helping you find the best cafe wherever you are.
Spro
Spro is for those of you with an espresso machine on your hands. There are step-by-step instructions for 14 different espresso drinks, as well as helpful diagrams. You’ll have that cortado mastered in no time.
KoHi – Pour Over Coffee Brewing
KoHi, by KoHi Labs, comes out at the top of the list for those who make coffee professionally (or just in a super geeky manner at home). The “brew calculator, timer, and recipe manager” lets you select what type of pour-over method you’re using (Chemex? French press? AeroPress?) and will help ensure that your coffee is in tip-top shape. It means no more guessing about your beans-to-water ratio and how long you should let them infuse. Just put in how much coffee you want to brew, how you’re going to brew it, and KoHi will work out the rest.
UP Coffee
From Jawbone, known for making health-monitoring devices, this app has nothing to do with how you make coffee. Instead, it’s focused on the effects of coffee on your body — specifically, on how you sleep. You tell it what you’ve had to drink and how much, and the app estimates about what time you will be ready to sleep and how edgy you currently feel. Essentially, it’s the app to tell you when you’ve had enough coffee, and remind you that it’s time to stop. Because yes, unfortunately, there is such a time.
Coffitivity
Love working in a coffee shop but don’t have the money to spend on cappuccinos? Coffitivity is a cool website that allows you to create the ambient noise of a coffee shop at home. Studies have shown that this ambient noise can actually improve your creative cognition. The app helps you take those sounds with you no matter where you are. #post- .CPlase_panel display:none;
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Red Velvet Oreos Confirmed
The limited edition of the classic black and white sweet is the first Oreo to have a completely new cookie color since the Golden Oreo’s 2004 debut. Other unique flavors that have previously been introduced by the brand include last Halloween’s Candy Corn rendition, as well as Watermelon, Ice Cream, Caramel Apple, and Birthday Cake.
The new Red Velvet Oreo boasts of a cream cheese filling stuffed between two red-tinged chocolate cookies. The fact sheet claims that the spin-off “embodies a mix of the chocolate Oreo cookie taste fans love with a cream cheese-flavored crème for red velvet fanatics.”
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3D Printed Chocolate
HERSHEY, Pa. — The Hershey Co. debuted its 3-D Chocolate Candy Printing exhibit at Hershey’s Chocolate World Attraction .
“We are now using 3-D technology to bring Hershey goodness to consumers in unanticipated and exciting ways,”said Will Papa, chief research and development officer, The Hershey Co., which worked with 3D Systems on the exhibit.
“3-D printing gives consumers nearly endless possibilities for personalizing their chocolate, and our exhibit will be their first chance to see 3-D chocolate candy printing in action.”
The 3-D chocolate printer on display at Hershey’s Chocolate World Attraction is the most advanced model in operation today, according to the company.
“We are committed to democratizing 3-D printing, making this game-changing technology accessible and engaging for everyone,”said Chuck Hull, founder and chief technology officer, 3D Systems.
“Our partnership with Hershey, the largest producer of quality chocolate in North America and a global leader in chocolate and confections, allows us to create unique, exciting and personalized edible experiences, and this is a great way to showcase the power and possibilities of 3-D printing.”
One of Hershey’s goals is to gather knowledge and insights directly from consumers after they experience the interactive exhibit. Through a survey presented on a large touchscreen, consumers will have the opportunity to share their preferences on customization options and product design. This information will influence the final technology and business model for a commercial 3-D chocolate candy printing experience.
“This exhibit is a great example of co-creation with consumers. They will be instrumental in shaping the future of commercially available 3-D chocolate printing,” added Papa.
We can only imagine how this will change those Valentine’s Day boxes of chocolates. But we might have to wait until 2016 for that.
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CES 2015: Kitchen Gadgets Just Got Smarter
A voice-activated outdoor grill and a wi-fi coffee machine were two of the more unusual home appliances on show at this year’s CES in Las Vegas.
American kitchen company Lynx launched its new high-end SmartGrill, which is fitted with voice recognition technology to automatically cook food based on user commands, while British brand Smarter unveiled what it claims is the world’s first bean-to-cup, wi-fi-enabled coffee machine.
By accessing an internal recipe database, the SmartGrill knows the exact time and the best technique to cook certain foods.
The user tells the grill what food they want to cook and the SmartGrill will tell you exactly where to place each item for optimum grilling.
The SmartGrill, which can be controlled and monitored by a smartphone app, uses video, audio and SMS notifications to let you know when your food is cooked or ready to flip over. It will shut itself off if it does not hear instructions for 30 minutes and there is also an option to set the appliance to manual user settings.
Said John Hamlin, UK sales manager of Bradshaw Appliances, the exclusive UK retailer of Lynx: “We are so excited about the launch of the SmartGrill at CES this year. It really brings outdoor grilling into the 21st century. We are waiting with baited breath for a UK launch date.”
The Smarter coffee machine, which will be available from March, priced at £99.99, can be controlled from free iOS and Android apps and allows you to make freshly ground coffee while you are still in bed.
It will also ask you if you want it to make you a cup of coffee when you enter the house, using its ‘welcome home’ mode.
Finished in a stainless steel design, it comes with a two-year guarantee.
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Instagram Accounts You Should Follow in 2015
As we start thinking about New year, let’s talk social media. Defriend that creepy guy you met a couple years ago on Facebook, and unfollow that distant cousin who posts blurry photos at the gym on Instagram. Let’s fill our lives with beautiful, happy things. Like food. If your goal is to see gorgeous food all day long, these are the Instagramers you should be following.
@cannellevanille
@anettvelsberg
@withfoodandlove
@localhaven
@topwithcinnamon
@local_milk
@alisoneroman
@shivesh17
@tworedbowls
@skye_mcalpine
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Nutella Puffs
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INGREDIENTS:
8 to 10 ounces puff pastry, thawed
1/2 cup Nutella
Optional glaze:
1/4 cup powdered sugar
2 tablespoons cocoa powder
1 to 3 tablespoons milk
PROCEDURES:
Heat the oven to 400°F. Line a large baking sheet with parchment or a silicone baking liner.
Roll the puff pastry out on a lightly floured countertop and roll until it is quite thin and about 30% larger in surface area. Cut into 16 squares using a biscuit cutter, pastry wheel, or knife. Use a teaspoon measure to dollop heaping teaspoons of Nutella in the center of each square.
Fold one corner up over the Nutella, then bring the opposite corner up and over, creating an open tube. Press to seal and place on the prepared baking sheet. (If the pastry doesn’t seal well, moisten with a small amount of beaten egg or water.) Repeat with the rest of the pastry dough.
At this point the puffs can be loosely covered and refrigerated overnight, if desired.
Bake for 14 to 16 minutes or until puffed and golden brown. Let cool for 5 minutes then drizzle with the glaze, if desired. Serve warm.
Recipe Notes
Go beyond Nutella: Nutella is of course just one idea for filling these tasty little puffs! Try peanut butter, cookie butter, or other sweet, creamy spreads.
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Everything You Never Knew About Fruitcakes
Loved or hated, but very rarely anything in between, fruitcake has long been the holiday season’s favorite neon-dotted loaf, joke, and re-gift.
1. FRUITCAKE DATES BACK TO AT LEAST ROMAN TIMES.
The Romans mixed pine nuts, barley mash, pomegranate seeds, raisins and honeyed wine and shaped it into a cake they called “satura.” Fittingly, the word satire—a literary device the Romans invented—is derived from the cake: a mix of many ingredients both sour and sweet, according to the New York Times.
2. FRUITCAKE HAS LONG BEEN A SPECIAL-OCCASION FOOD FOR BRITISH ROYALTY.
Speaking of wedding fruitcake, in Victorian England it became all the rage. Fruitcake also became a mainstay at Christmas and other special occasions. For her own wedding to Prince Albert, Queen Victoria served a single-layer plum cake. She also supposedly waited an entire year to eat a slice of her birthday fruitcake in an effort to show (or, more like show off) restraint.
When Princess Diana married Charles, she also served a fruitcake, according to Alexia Nader in her Saveur article “Fruitcakes Piled High: A Brief History of Royal Wedding Cakes,” published the day before Kate Middleton and Prince William’s wedding. “Middleton and Prince William have been heralded as the royal couple that will bring the British monarchy into the 21st century,” Nader wrote, “so the burden falls on them to bring the wedding cake tradition into contemporary times as well.” Apparently, Middleton’s reputed choice of fruitcake was “a clear nod to Diana’s wedding.”
A slice of that very fruitcake sold at Julien’s Auctions in Beverly Hills earlier this month for a whopping $7500. Several years prior, the same auction house sold a slice of the Charles-and-Di wedding cake for approximately $6000. The fruit-studded slice was 27 years old at the time of purchase.
3. FRUITCAKE HAS TRAVELED TO SPACE.
A pineapple fruitcake was brought along on the Apollo 11 space mission. But it wasn’t sitting cozily in Neil Armstong or Buzz Aldrin’s bellies when they became the first humans to walk on the moon. The fruitcake is currently on display at the Smithsonian Air and Space Museum in Washington, D.C., because, according to the museum’s website, “As it was not consumed during the mission it was returned to earth…”
4. FRUITCAKE HAS SURPRISING LONGEVITY.
Fruitcake can age 25 years and still be eaten (and enjoyed), as long as it contains the proper preservatives and is stored in an airtight container, according to the Christian Science Monitor.
However, in a 1983 New York Times column titled “Fruitcake Is Forever,” Russell Baker claimed to be in possession of a fruitcake that a long-dead relative had baked in 1794 as a Christmas gift for President George Washington. Washington allegedly sent it back with a note explaining that it was “unseemly for Presidents to accept gifts weighing more than 80 pounds, even though they were only eight inches in diameter.” Still, the most bizarre element of the story was yet to come: Baker and his relatives were still gathering each year to saw off a tiny morsel of the fruitcake that they would then divide and consume.
5. SOMEWHERE ALONG THE LINE, FRUITCAKE BECAME A HOLIDAY JOKE.
Though, like the astronauts, many fruitcake recipients have chosen to re-gift the confection throughout the ages, Johnny Carson is widely credited with giving the baked good a bad rap in December 1985 when he quipped on The Tonight Show, “The worst Christmas gift is fruitcake. There is only one fruitcake in the entire world, and people keep sending it to each other.”
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sweetness is my other weakness (at www.essshiii.com)
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Filipino Christmas Tradition- Puto Bumbong
The tradition of celebrating Christmas in the Philippines embraces all the major culinary influences that have come to our shores especially those festive dishes from Spain (ham, rellenos, ensaimadas, turrones, etc.) and China (pancit, Chinese ham, tikoy). This is the time we bring out the most treasured dishes (both native and foreign) that we have encountered and savored.
But the most significant aspect of Christmas is that it comes right after the November rice harvest and all manner of rice desserts are produced to celebrate the holidays and to offer thanks for a much needed good harvest.
The principle of the puto bumbong is soaking, grinding and drying galapong (rice batter) and using steam that pushes through a narrow passage to cook the dessicated batter. As soon as the steam passes through the bamboo tube, that means the puto is done and must be shaken loose from the bamboo tube which is greased with butter or coconut oil. This is topped with melted butter, muscovado sugar and grated coconut and must be eaten as soon as it is served.
The original recipe of the puto bumbong used pirurutong or black rice, but the pirurutong is almost extinct and most black glutinous rice is expensive. So most puto bumbong makers use a combination of malagkit or sweet rice and ube or purple yam. However, most commercial puto makers nowadays do not even use purple yam as the supplies have been depleted by recent floods and typhoons and unfortunately use artificial food coloring and flavorings.
What goes into the Bamboo?
Freshly-cut tubes of Bamboo, skin (bark) shaved off, about ½ meter long
Copra shreds for sealing the tubes
15 kg. Red Rice, milled into powder
2 kg. Milled, dried coconut (macapuno, not buko)
5 kg. Dark brown Sugar
1 kg. Raisins
Condensed Milk
Evaporated Milk
Merry Christmas or Maligayang Pasko sa inyong lahat #post- .CPlase_panel display:none;
OMG..Jim Baccaro 😍😍😍 #fangirlingmode #cheatsph
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McDonald's in Japan limits orders of fries
McDonald’s in Japan is limiting the serving size of fries as stocks run short due to labor disruptions on the U.S. West Coast.
McDonald’s began rationing its fries Wednesday morning. It said prolonged labor negotiations with port workers on the West Coast have made it difficult to meet demand despite an emergency airlift of 1,000 tons of processed spuds and an extra shipment from the U.S. East Coast by sea.
Frozen french fries — ready for the deep-fryer — are a leading U.S. export. The spuds are partially cooked and cut before shipping.
Japanese consume more than 300,000 tons of french fries a year, mostly at fast-food restaurants, and largely sourced from imports of frozen, processed potatoes from America, according to U.S. figures. Shipments in December are expected to be just over half the normal level, Japanese newspapers reported.
But demand is rising as convenience stores are increasingly also selling fries.
McDonald’s has 3,100 outlets in Japan. It cut prices for set meals to compensate for including only small fries.
Japan’s locally grown potatoes are mostly eaten fresh, rather than as fries, and production has been declining for years. But Japan enforces strict limits on where and how fresh potatoes are imported.
The powerful dockworkers union and multinational shipping lines have been negotiating a new contract for about 20,000 West Coast workers. In the meantime, labor disruptions have slowed shipments and driven costs higher.
Japanese are also facing a shortage of butter that has prompted grocery stores to limit shoppers to one or two packages apiece. That shortage stems from declining domestic production plus trade barriers and other restrictions that limit imports. #post- .CPlase_panel display:none;
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24-Year-Old Chocolatier Wants To Be Malaysia's Willy Wonka
24-year-old Kevin Tan graduated from Legend College, Kuala Lumpur with a Diploma in Culinary Arts. After that, he worked part time in Shangri-La, LaFite and eventually moved onwards to work full-time with Mandarin Oriental Hotel for a year. It is while working in Mandarin Oriental that he got the idea to start his own chocolate business. “I noticed that most people do not know the meaning or real chocolate. Or even fine chocolate.
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A lot of chocolate on our shelves are commercialized and made with cheap ingredients,” he shared.
“Chocolate should be made using cocoa oil/cocoa butter, not palm oil or replacement oil that you see with the commercialized chocolate. Real chocolate use natural vanilla to enhance the flavors, and not artificial vanilla (which is cheaper).”
His opened his business in September 2011, investing a modest RM4,000 of his own money that was saved up while working for Mandarin Oriental Hotel. He was only 21 years old when he started his own business, and was whole-heartedly encouraged by his friends and family.
“I started off by making chocolate for events, wedding and corporate gifts as I can make customized packaging for them,” he said.
“I did a few trial-and-errors on chocolate before deciding on which chocolate I was going to use,” he said.
This, of course, included tasting the said chocolate. Yum! Kevin shared that he began by selling his chocolate in weekend markets such as Amcorp mall’s flea market and at weekend bazaars at Subang Parade to reach out to customers while avoiding heavy rent commitments.
Cheap Heavenly Chocolate?
When asked why Kevin is able to sell his home-made Belgian chocolate for the reasonable prices without going bankrupt, he said,
“We temper, mould, and pack the chocolate here in Malaysia to be able to get it at a lower cost and sell it at a lower price in the competitive market.”
He imports the cocoa beans from Belgium and the cocoa beans are from Africa. “Importing in bulk rather than smaller portions of finished products allows me to get them for cheaper,” he added. “We have to make the prices competitive to allow people to taste it and have confidence in the brand.”
However, making the prices cheaper comes at the expense of the owner of Maison D’lights, who has to cover the high expenses such as rent and ingredients as well as the labour required to make and package the chocolate.
Willy Wonka Chocolate Factory?
“I hope that one day, I will be known as a famous Malaysian Chocolatier internationally and get my brand name out all over the world,”
Kevin told Vulcan Post when we asked about his dreams and aspirations. He jokingly added that he hopes to own a chocolate factory like Willy Wonka, a famous character in Roald Dahl’s Charlie and the Chocolate Factory. We probably know of him through the 2005 film adaptation where he was played by Johnny Depp.
“Life is not easy, but doing a business means you earn as much as you work,” he said, adding that it feels better than to be working on a fixed salary.
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Filipino Christmas Tradition – Bibingka
Every morning starting the 16th of December until the 24th, churchgoers all over the Philippines wake up before the crack of dawn to hear mass. This is one of the most enduring traditions in the Philippines called Simbang Gabi. After mass, friends and family gather in their homes to feast on traditional Philippine breakfast treats. One of the more popular dishes is Bibingka. It’s a sweet/savoury cake made from rice flour, coconut milk, flour and eggs. It is topped with a native Philippine cheese and salted duck eggs.
This recipe was adapted from Memories of Philippine Kitchens (Amy Besa and Romy Dorotan).
INGREDIENTS:
for Galapong (rice batter):
1 3/4 cups jasmine rice
for Bibingka:
Softened butter for the clay cazuelas/containers
Four 6-inch banana leaf rounds, if unavailable use wax paper
1 1/4 cups flour
1/4 cup plus 4 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cup galapong
4 eggs
1 cup coconut milk
2 salted eggs
4 slices sharp cheddar cheese
4 slices kesong puti (I used Haloumi as kesong puti is a traditional Philippine cheese unavailable in Australia)
4 tablespoons melted butter
1 cup freshly grated coconut
PROCEDURES:
For the galapong:
Rinse the rice under cold running water until clear. Drain and place in a bowl with cold water to cover and leave in the refrigerator overnight. Drain and rinse again and then drain in a colander for 30 minutes. Transfer to a food processor and process until the mixture is finely ground, about 1 minute, scraping the sides of the processor as needed. To grind more thoroughly, use a coffee/spice grinder and grind 2 or 3 tablespoons at a time. You will need 1 1/2 cups galapong.
For the Bibingka:
Pre-heat the oven to 220c (fan forced). Brush the cazuelas/containers with softened butter and line with the banana leaves or wax paper.
Sift the flour, 1/4 cup sugar, baking powder and salt into a bowl. Add in the galapong. With a whisk, beat the eggs and coconut milk in a separate bowl. Pour into the dry ingredients and with a rubber spatula, mix slowly until smooth.
Divide the mixture among the lined containers, nestle the duck eggs , cheddar cheese strips and kesong puti and finally 1 tablespoon sugar per cake.
Set the cakes on the top rack of the oven and bake until firm, around 15 minutes.
Brush the bibingka with the melted butter while still warm. Unmold each bibingka onto a serving plate.
Serve with grater coconut.
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