Who needs an indoor grill...

When you've got a cake rack and a stove?

Cake rack as indoor grill and cake rack as cake rack

I came across this nifty idea last Saturday when i had a roasted vegetable dilemma. My oven takes forever to heat up, especially when things are being cooked on the stove. The stove was being used a lot that time... And I had to bake some zucchini and bell peppers quick. I have a toaster oven but with the volume of vegetables to cook I knew it would take even longer.

As with typical Filipino kitchens, my family has 2 stoves. One of the stoves wasn't being used last Saturday. And I had a wire cake rack. I'm sure I heard about this idea from somewhere, probably from Rachel Ray. Anyway, it was a good thing I decided to grill the vegetables. Not only do "grilled vegetables" sound better than "roasted vegetables", they cook a lot faster and taste a lot better. Roasting a pepper would probably take 20 minutes with frequent turning which is quite a pain... you always have to brave the oven heat when you open the door.

Check out the fire action! Love it.

You still have to do the frequent turning thing with your DIY grill though. It's not so bad because the heat isn't as strong. And, grilling a pepper would take about 10 minutes.

If you're not in the know of how to grill a pepper, rub the pepper with oil (preferably olive), salt, and pepper. Brush the cake rack with oil as well and place it on top of your burner. My cake rack is probably about 10x10 inches and it fit perfectly. Turn on your stove to about medium heat. The heating up doesn't take too long.

Place the peppers on the rack, on top of the flames. I only had to cook 2 peppers, you could probably fit 3 with all 3 getting enough heat / fire. Turn frequently until each side is blackened. Once cooked, place the black peppers in a large bowl and cover with a plate. Let them cool until cool enough to handle. Remove the black skin with your fingers.














So, on to the zucchini. You could grill 4 slices of zucchini at one go. Slice at a diagonal, maybe 1/2 inch thick. Brush each side with oil, salt and pepper. Grill at a diagonal as well, maybe 3-5 minutes per side.

I used these vegetables for a couscous salad which I will blog about soon!

Pigs have ebola but the gov't says it's ok to eat them.

Holy crap. Bro #5 called to my attention a very important issue in the local animal agriculture scene, specifically the pork industry. It's been such a huge deal, it's in the New York Times.

There is an outbreak of the Ebola virus in pigs in Bulacan while 4 particular pigs have been confirmed to have it. Bro #5 saw on the news some footage of these poor pigs eating what appears to be sewage. Good grief, no wonder these pigs are infected, they literally eat shit.

According to the NY Times, a piggery farmer actually caught the virus 6 months ago but this particular strain (the Ebola-Reston) is not known to be dangerous to humans.To risk sounding insensitive, if this is the same farmer who reared these ebola-pigs, don't you think he would've deserved to be infected? You reap what you sow.

So this strain isn't dangerous to us, but you never know how viruses can mutate to hurt us. FYI according to Wikipedia, some serious symptoms of the virus that is dangerous to humans include diarrhea, bloody stool, bloody vomit, hemorrhage, hypotension, and organ damage, among others. "On occasion, internal and external hemorrhage from orifices such as the nose and mouth may occur... Ebola virus can affect levels of white blood cells and platelets, disrupting clotting."

WTF. ABS CBN says, "Unlike monkeys, pigs are farmed for food and far more people are exposed to them, which puts them at risk of getting infected if the epidemic in pigs is not under control." It was in monkeys that the first Ebola-Reston virus strain was found.

Okay, so these pigs have the Ebola virus, and so do the pigs in other Asian countries (according to this article). The government says it's still okay to eat them though. Just, you know, don't buy a pig that died from Ebola (if you can pick the pig out of ground pork or the chicharon). And, make sure you cook it til it's no longer pink.

Of course this is (relatively) good news to the carnivores that can afford to shop at regular groceries. Two-thirds of this country is poor and can only afford to [a] buy meat from the palengke or wet markets (where raw meat is displayed in 30 deg C weather all day, plus all the flies!) or [b] rear their own pigs in their backyards in gestation crate-sized prisons. Let's not forget, a huge part of Philippine food culture includes street food.

These are the government's efforts, according to this article:

• The Bureau of Animal Industry (BAI) is set to conduct a Luzon-wide surveillance and improve vaccine coverage against common pig diseases with high morbidity and mortality to reduce outbreaks in the swine population.

• The Department of Agriculture (DA) will enhance bio-security measures to prevent and contain any future outbreaks as the government’s second line of defense to the spread of the virus.

• The DA and the Department of Health emphasized the need for all animal handlers in commercial and backyard farms to practice safe farming and biosecurity measures.

• The Occupational Safety and Health Center of the Department of Labor and Employment (DOLE) will come up with guidelines to ensure the occupational safety of all animal handlers as well as other recommendations on the proper use of personal protective equipment.

• The government is working to prevent the entry of “double dead” meat into the market.

• BAI has already enhanced their pig movement and shipment control, and increased strategically located quarantine checkpoints to prevent transport of sick pigs.
  

• The National Meat Inspection Service (NMIS) has also tightened its control and is working closely with local governments to curb this unsafe practice.

Wow. Why not... go vegetarian and save EVERYONE (both human and non-human animals) a lot of heartache? You can't get Ebola, mad cow disease, and bird flu from vegetables, that's for sure.

Baking = nature and art appreciation

How can one not appreciate the fine art of baking? The whole process from measuring out the dry ingredients to consuming the baked good is pure art. One cannot fully appreciate food if one doesn't know how it is made.

I can stare at ingredients in their original state all day. Or, photograph them all day. Take the humble flour (with other white powders such as baking soda, baking powder, and salt) and the intoxicating cocoa powder. The "rock formations" are something to marvel at. I also like staring at avalanches of powdered sugar.


Once sifted together, the powders look almost homogenous and are not clumpy. From rock formations they turn into powdery chocolate mountains.
Mixing them together, they form craggly rock formations again.

Mixing dry ingredients with the wet, the mixture resembles soft mounds of earth.

Handling your food is always ideal. Cookie batter almost feels like mud.

From deep earthy pebbles...


Into flattened rock...There go the cracks again.

Appreciation of the fissures on the cookie surface.

Baking = truly is, nature appreciation. The satisfaction I get from baking must be akin to what God felt when he created the earth, the plants, the animals, and man. Pure bliss.

Homemade pizza and bruschetta = why even bother going to a restaurant?

Why do I even bother being patient with Italian restaurants in the metro? Or pizzerias, for that matter? I am so tired of the boring vegetarian pizzas they serve us. It's as if they want to torture vegetarians with blandness. I remember one pizzeria STEAMED their veggies to oblivion before baking the pizzas. Seriously, guys? Lucky for you I forgot your name.

Not all pizzerias have bad vegetarian pizzas. I like Amici di Don Bosco's vegetarian pizza because they actually put other vegetables other than olives and tomatoes, such as eggplant and zucchini.

In all pizzerias, just remember to order your pizzas without the cow reproductive secretions aka cheese. That's usually the only animal product in vegetarian pizzas but always check to be sure. I'm just saying, beware of the tastelessness. You'll wanna dose your pizza with chili.

Homemade pizza is unbeatable. Absolutely zoom in.

I was lucky enough to score an impromptu dinner at my Tita (Aunt) Colette's home last Friday. She bribed me with homemade pizza and promised to make a vegan one for me. How could I resist? I miss good tasting pizza. You can buy regular pizza dough / shells at the grocery store; she says they're P50 (US$1!) for 2 shells.

She dressed this baby up with a good brush of olive oil and marinara sauce. I added pre-roasted mashed eggplant, fresh shiitake mushrooms, onion slivers, minced garlic, and basil chiffonade (I hate that pizzerias don't utilize herbs in their pizzas). By the way, please don't try munching on fresh shiitakes, they taste like wet paper. A good sprinkle of sea salt and freshly cracked black pepper is always welcome.

She laid the pizza on the oven rack at around 350 F until it looked toasty. After coming out of the oven I topped it with freshly torn arugula leaves, my absolute favorite salad green (I hate hate hate fresh salads, only because that's the only thing I usually get to eat at western restaurants and also because their version of salad = leaves + tomatoes + vinaigrette, that's it. But I'll down a salad with arugula any time). This was such a refreshing change from dull restaurant pizzas. Absolutely add dried chili flakes, and homemade tofu ricotta if you have some.

Tita Colette also made some nice bruschetta -- sliced whole wheat batard rubbed with olive oil and garlic, and grilled on the stove on a cast iron grill pan until nice and toasty. Topped with an "Italian salsa" of chopped tomatoes, minced garlic, basil chiffonade, olive oil, balsamic vinegar, and trusty s&p, this was an unbeatable dinner.

Rest in peace, dear sweet Lolo Ben

My dear Lolo (Grand-uncle) Ben passed away at around 3am this morning. He was the brother of my Lola (Grandma) Amy, mom of my mom. They were good companions to each other since my Lolo Doming (dad of my mom) passed away about 4 1/2 years ago and especially when Lola Amy had a fall and became bed-ridden.

He was always a jolly guy, waking up every morning at 6am for his walk around the block and his gardening duties. He would always eat 2 cups worth of oatmeal everyday.

I laugh whenever I'd see him sneakily eat a few fish crackers -- he has high uric acid and in the past he got gout from an overdose of salty fish crackers!

He was always so proud about his survival of World War II -- at 9 years old in Baguio, he and Lola Amy were running away from the Japanese; one Jap actually hit his head with a bayonet! My lola had to carry Lolo Ben on her back as she trekked the Cordillera mountains to safety.

He was the main source of our news. As a child I remember calling him early in the morning just to see if there was no school for the day (due to typhoon). He was our local newscaster, he knew every piece of news from his trusty FM radio. He could tell you the latest chismis (gossip) about politicians and local celebrities.

He loved playing solitaire and could play that game day in, day out.

There are other memories I have of my gentle Lolo Ben.

Lolo Ben, I'm sure you're in a better place now. Sleep well. We'll miss you!

A study of homemade vs. white powdered sugar

Okay so here's a post showing my kitchen geekness / Martha Stewartness.

I hate using white flour because it has no nutrition whatsoever. But, you can't make cupcakes with wholewheat flour -- you might as well call them muffins. Or hockey pucks. Next best option should be unrefined, unbleached white flour, but that stuff's not available commercially and affordably. Healthy Options sells Bob's Red Mill organic unbleached white flour but... who can afford that stuff anyway? Who buys that stuff in this country, under these economic circumstances? Probably the expats and the class AAA's. RIght now I'm limited to refined white flour, boo.

My next baking peeve is white sugar. At least in this arena we have alternatives -- brown and raw sugar. I'm trying to switch to raw sugar in my baking permanently. Quite surprisingly brown and raw sugar are cheaper than white by like three pesos (6 US cents?) at the baking supply store. According to this site:

"Unrefined raw sugar is made from the juice from the sugar cane plant and has trace minerals and nutrients present. Refined sugar is devoid of all nutrients. Typically, white sugar is made of pure carbohydrates. Today, it is common knowledge that refined white sugar has devastating affects on the body and health in general. Besides being a certain way to elevate blood sugar levels, refined white sugar is considered to be “empty calories” as it offers no nutritional substance whatsoever. Raw sugar contains minerals and nutrients that are stripped from refined white sugar. Raw sugar contains roughly eleven calories per teaspoon and has the same vitamin and mineral consistency that is found in the juice from the sugarcane plant. These minerals include Phosphorus, Calcium, Iron, Magnesium, and Potassium. In addition, when sugar is refined and processed there are many harmful ingredients that are added to the sugar as a result. Unrefined raw sugar does not have these harmful chemicals. Some of these include: Phosphoric Acid, Sulfur Dioxide, and Formic Acid."

Raw sugar: the lesser of 2 evils

But what's difficult is the frosting. You can't have cake and cupcakes without frosting, and you can't have frosting without powdered sugar. Commercially available and prepared powdered sugar is of course, made of refined white sugar.

I've seen recipes for homemade powdered sugar in a couple of vegan cookbooks which I've been dying to try out. I finally was able to experiment last week. I used the recipe from Eat, Drink and Be Vegan. Pretty straightforward: blend 1 tablespoon of cornstarch and 1 1/4 to 1 1/2 cups of sugar for a few minutes until powdery. Instead of cornstarch I used sweet potato starch; instead of white sugar I used 1 1/4 cups packed raw sugar. In the homemade-powdered-sugar arena, blenders are superior over food processors.

It did take me a few noisy minutes to come up with homemade powdered sugar. I also had to stick a knife in to occasionally break up the clumps (turn off the motor when doing this). Here are the results:


















Left: the devil's posion. Right: the homemade stuff.

You can see that powdered sugar made from raw sugar is a little honey-colored while that refined stuff is dead white. Homemade doesn't clump up as much because of the blender -- obviously blenders made for the home cook / baker are less powerful than industrial blenders made for corporations. I think the powdered raw sugar granules are heavier than their white counterpart, hence its non-clumping qualities. The texture is actually slightly coarser but it will still be able to pass through a sieve. Oh yeah, while white powdered sugar has no smell, raw powdered sugar has a slight molasses-like smell.

I used my favorite vanilla frosting recipe and here are the results:


















Left: immaculately white vanilla cupcakes with white vanilla frosting.
Right: vanilla cupcakes made with raw sugar, with vanilla frosting made from powdered raw sugar.

I think this world is not ready for vanilla cupcakes made with raw sugar (what more with wholewheat flour?). People are purist about vanilla cupcakes -- they must be white white white. If frosting's not white, okay if some other artificial color. Not saying there's anything wrong with wanting white cupcakes, it's purely a matter of physical preference.

Nature appreciation: La Mesa Eco Park

A bunch of coworkers and I participated in a company-sponsored tree planting activity in La Mesa Eco Park in Quezon City last February 7. La Mesa Eco Park houses a 700ha reservoir and 2000ha forest. The reservoir is Metro Manila's sole source of potable water and sadly the forest is the last remaining one of its size in Metro Manila. It's always nice to get away from the city (even though the park was in Quezon City) and see an actual forest. I stumbled across some interesting flora and fauna...

A mother duck and her little ones. A little googling and wikipedia-ing tells me that she is a Muscovy duck, aka Cairina moschata. She's not as regal looking as her Google lookalikes though (OMG someone actually cooked a muscovy duck and uploaded a photo in the image search! Beware). I'm sure she's had quite a hard knock's life.... It isn't easy being a duck in the Philippines.














Her babies are the cutest ever. She's one protective mama -- every time I'd try to get close to photograph her and the ducklings she would flap her wings and quack at me. She loved to nestle in the grass and observe her kids run around excitedly.
A kind human offers her and her kids some breakfast.


















The fruit of the samak tree. People from Laoag City, Ilocos Norte commonly ferment the fruit, leaves, and bark with sugar cane to make vinegar and basi. What your eyes don't see...




































Yellow orchid. I think it is a Odontocidium. From this website: Odontocidium Tiger Crow 'Golden Girl' is an intergeneric hybrid consisting of Odontoglossum and Oncidium. It grows in a wide range of temperature conditions from warm to cool. The flower spikes emerge often twice per year and are colored in yellow and burgundy. The species behind the cross include Oncidium tigerinum, Onc. leucochilum, Odm. crispum, Odm. pescatorei, Odm. hallii, Odm. harryanum, and a host of odontoglossum hybrids.

I think it's so interesting to find out the scientific names of plants and animals, and learn more about them.

NB / disclaimer:
The La Mesa website says it has a "butterfly trail and hatchery" -- I didn't get a chance to visit this place. Oh and La Mesa has horseback riding = not vegan! It has a pond and boating lagoon -- I honestly have no idea if it's manmade or not and whether it has natural fish (versus fish bought from some Cartimar vendor). And, I have no idea if the duck was endemic to that area (or again, bought from Cartimar as a baby in a paper bag).