Not The Time For Harvest

We came back and saw the broken branch of star apple tree. Perhaps too much fruits it was carrying plus the intermittent strong winds caused it. For short and manageable tree, a support pole is often installed to prevent breaking branches and fruit waste. For this very tree I need two 20 feet water pipe joined together or a piece of long sturdy bamboo as support. Not worth the effort. The cost of either options is more than what I can harvest.

According to Star Apple must be harvested when fully ripe. So it is non-climacteric, the normal physiological processes ceases as soon as picked. It never fall off and must be hand-picked by clipping the stalk. When said clipping, it really means cutting off the stalk with sharp tool. Pulling them with a rod of sorts will pull off a portion of flesh surrounding the stalk base. Then it spells very short shelf life. The opening is entry of spoilage microorganisms. It won’t last unless refrigerated or processed right away. This characteristic also prevents the use of any mechanical harvesters.

Overripe must be exception as I see lots of fallen fruits every season. The raw picked fruit is bitter and turns gummy. The outside surface shows specs of shriveling due to moisture loss. You don’t have to worry about falling ripe fruit though. In case it falls right on top of your head. It will splat like a gooey. Taking a bath is your next friend.

There is no hope for these fruits. Their reasonable purpose now is to rot and become natural fertilizer. I am going to top cut the tree after harvest.

Caimito is exceptionally delectable but I see no commercial products derived from it.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

The Fallen Tamarind

I am seeing a lot of tamarind fruits but the trunk is huge and the height is a three story building. Impossible to climb. Good thing. Tamarind falls to ground when fully ripe and still good to eat. The shell is usually strong enough to withstand the ground impact. Even more so when covered with dried leaves. Anyone can walk around it and pick some fallen fruit. Let us hope there is no animal poop nearby and no rain for the past few days. The mere presence of dung makes you don’t want to pick anything. Rain on the other hand will make the shell moist and conducive to mold growth.

Speaking of falling, passion fruits take advantage of this. Not sure how, but, the harvesting practice for these fruits is not pricking from vine. The right thing is wait it fall to ground and pick them up. It is not the literal waiting near the vineyard all day. Twice a day visit usually suffice.

Black plum also benefit from falling. If you eat the black and teeth staining delicacy but never once see its tree. Then, you never tasted the best black plum ever. It is best when it naturally detached itself from stalk and fall to ground. This time, fresh drop is necessary as it quickly deteriorate. Windy day causes lot of drops. Shaking the branches lightly is a good alternative. Market bought plum shaken with a dash of salt is not bad, but not as good.

None of the unwanted stuffs are present. A lucky day. I picked few and enjoyed the right sweet and sour blend. My kids also like it but may like it even more if the hint of sourness is minimized.

Mango ripened on tree taste great too. Continues water and nutrient supply while under ripening process might have a great impact on this. The Carabao Mango, popularly known as Manila Super Mango has superb taste. Much better if allowed to ripen while on tree. During harvesting, ripe and nearly ripe are separated and sold separately for higher cost. Double to triple. On the economic side, harvesting them mature green then force to ripe is cost efficient.

Adding more pieces to existing puzzle. Santol is a moody tree. There are fruiting seasons when it bears sweet fruits and sometimes sour. When it turns from sweet to sour. The old belief kicks in. I was gotten the attention of a pregnant women. The term “napaglihihihan” in Tagalog. When the sour santol turns sweet, they give no explanation to it. In reality, nutrient mix in the soil is responsible. Our horticulture professor mentioned it once.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

Soft Fishbones

Sardines! This this brings back memories. One can, saute and a lot of water. Before, whenever we had it, it was a sign of very tight budget. I was not sad. I was happy. It used to be one of my favorite fish. No head with bitter gall bladder to deal with. She was not good at removing it without breaking and free fish cleaning service at wet market was not popular at that time. No spiky tails to hurt my tongue. And, the best of it all, no sharp bones to lodge in my throat. Removing fishbone was not my thing. I was so lazy with it that it often lodge in my throat.

Sardines fishbones are soft that you could barely feel it.

Hmm… How do they come up with a soft fishbone. If there is such thing as fast and easy way to do it. Then perhaps every household will do it. Lodge fishboad in throat could be dangerous but we just force it down with traditional and recommended method. Like swallowing a rice ball or large chunk banana. My wife can cough it out safely. I couldn’t do that. Perhaps there are more like me who couldn’t. Drinking soda do, cause the carbon dioxide gas may help dislodged it. Another is vinegar. The liquid may soften the bone after some time. In case it take longer, gurgling vinegar every hour or so is not a good idea.

Thankfully, it is not a rocket science. Anyone can do it provided with few resources and enough patience.

If vinegar works on softening fishbone. Then, my mom cooking expertise, which is pinangat na tulingan at galunggong should have relatively soft bones. I think they are softer after, but not enough to pass throat unnoticed. It gonna give pain and discomfort for few hours to two days. I think internal acids are strong enough to break it down. The longest time I have lodged bone was three days. It goes off on its own without doing anything.

Boneless Bangus in marinade has no noticeable bone softness. So as the fried fish soaked in vinegary sauce.

Eggshell soaked in vinegar have immediate bubbling reaction and noticeable degradation after few days. Both have calcium components but may have different bond structure. Mammalian bones are way stronger to be affected by such.

Fish, if fried to crisp. All the bones become brittle and safe to eat. Whenever I was assigned for cooking task, I was setting aside a piece or two for toasting. Both fish meat and bones taste great. No worries on pointed things. Accomplishing it is easier for smaller anchovies, like the popular dilis. Oh! I remember it now. Pinangat na dilis can have soft bones provided with longer cooking period.

In the end, int is all about heat and pressure. A sardine can be organic and still have soft bones. Cooking it in oven for 200 C for three hours might be enough. Lowering the temperature means extending the time. Adding pressure shortens it significantly. The exact case of sardines. Raw sardines have strong bones. Pre-cooking have no effect on bones at all. Retorting is responsible for that.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

Sauce Is All That Matters

When Chooks To Go was lauched, they became instant big hit because of their tag line. “Masarap kahit walang sauce”, Delicious even without sauce! I was thinking, perhaps they wanted to take advantage of the fact that most fried products are reliant on sauce. Most of the time the dependence is too much to point where the product loose its real identity. There are many fishball vendors in an area. Their product without the sauce basically taste all the same. People tendency is to patronize the one making the best sauce. I have been eating in many fastfood restaurants. All their fried chicken taste taste same. However, there are noticeable variations in gravy flavor. The very same reason why customers prefer one over the other.

There are unverified rumors that sometime you can get sauce from some Chooks To Go establishment. I tried it once but didn’t get any.

There was a place that I couldn’t remember. A similar broiled chicken business was beside Chooks To Go. Their tag line say, “Mas masarap pa din kapag may sauce” – With sauce is better. The latter focused on having the best of both worlds. They want customers to buy their product not just for the sauce or chicken alone but for both. Their slogan is amusing and may create a buzz to some extent. A great advertisement if someone make it trending on social media.

My wife brought home a pack of fishball. Unlike the common public market brands, it was plumbed it its raw state. The common are curvy flat which turn to round during frying. Then curvy flat again when cooled down. Trapped air inside every piece is responsible for it. Air expand when heated and compress when cooled. The method used to turn nitrogen to liquid form. These mass produce product is made by someone or machine with the science of baking in mind. The air packets are intentional, created by adding baking soda/powder or live yeast. It is also beneficial on cooking point of view. When frying, they are done when grew and float like a ball.

She told me, maybe it taste better. I replied, if it was budget friendly, then it is sure not. It turned out my expectation was right. It taste nothing but flour. When I was a kid. I was asking myself. The thing is called fishball. I must be made of fish and yet it never tasted like any real fish. I only realized the reason behind after growing up and studying. It has very little fish in it and mostly made of fillers. That must be its composition to be affordable. I can only eat premium fishball when I am making it myself.

Bytes. Our elementary teachers were discouraging us to buy fishball from vendors near school premises. They said it was bad for us. The food was made of shark. The pieces will fuse together, will become shark again and eat us from the inside. Poor me, I believed them at first. I thought the pieces can really volt-in like my favorite cartoon animation, Voltes 5. They were lying. They just wanted us to buy bread they were selling. The Nuri-Ban. I was Marcos project if I remembered it correctly.

When I was in highschool. I remember eating a real thing. It was not called fishball however. The vendor called it veggie balls and meat balls. She was making it herself at home. Perhaps her purpose was to be different from the rest of competition. They were five of them selling fishballs and sandwiches. Being a little different attracted loyal customers.

We grew up to our favorite food which are fried fish and pork. We were making spicy sauce concoction to the point fish and meat become insignificant. Eating were continued after all viands were gone, sauce and rice were enough. Subtracting items from the menu, fish sauce or soy sauce alone is good match for rice. True when budget is too tight or simply you don’t want what’s on the dining table.

I was was still safe from gout attack, my favorite fast food chain is KFC. I like gravy and they provide unlimited serving. Their gravy cup is large and can be refilled whenever empty. There are other restos that provide extra gravy, but their cup is ridiculously small. Coming back and forth and getting very small refill is rather inconvenient

Gravy goes to rice first. Then to fried chicken later. Typical Filipino like me do this.

Sadly, gravy is worst gout trigger.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

Auto Shut-off Water Heater

This is a water heater with automatic shut-off feature. It should be operated strictly as intended. There are heater models that can be used for other cooking purposes. Rice cooker can be used effectively and safely for different cooking styles. However, rice cooker is different. It relies on the fact that water boils at 100 C (sea level). When all the free water has evaporated and other absorbed by rice. The temperature spikes and the thermostat mechanisms shuts the main heater and will turn to alternate keep warm mechanism. Alternate heat will dry out the cooked rice if left for prolonged period, but getting it burnt is very unlikely.

It is convenient if used correctly. Equipped with auto shut-off switch that relies on water vapor pressure. Located inside the handle, which has a duct at the top, pointing downward, intended to catch boiling pressure. The switch is triggered when water comes to a running boil. The water heater has been with us for years now and it never failed me.

There came to a point when I almost threw it away. It is still in good working condition. A little problem though. It was giving me a strong electric shock every time I lift it from base. It must be unplugged (before and after use) to avoid getting electrocuted. We often forgot so we got shocked countless times.

I disassembled it and discovered its working mechanism and the problem. The tube-like handle was filled with wet food debris which became electric conductor. It was our fault. Because it was convenient, we used it for coffee and hot chocolate preparation. Sometimes, making boiled eggs too. The debris were deposited overtime until it reached the switch. I cleaned it and never used again other than for water boiling. On the contrary, she is still do the old way during emergencies. She just make sure the cover is open to prevent pressure build-up. She also keep watch and shutting it off when reaches mild boiling.

It is not equipped with thermostat. If turned on without water, which I accidentally did once, it will pump the heat up and continue heating until do damage to itself or nearby appliance. Burn the house in a worse case scenario. Let us hope the worse case never happens. Thankfully, I checked it after fifteen minutes to fill my mug.

Ginger tea preparation using large ginger slices maybe feasible. As long as the slices are large bigger that the hollow tube going to the switch. I realized it when I ran out of Lipton tea and my only option was ginger. Other leaves, roots, barks and stem are perhaps suitable as long as they are in large chunks. Many of us are believers of herbal medicines but often fail to standardized boiling time. This might be your best tea maker friend. Weigh the leaves and measure desired water amount. Then, the herbal tea is ready as soon as the button switch pop-up. No more guessing game. No need for clock timer. It can be set and leave to do other job.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.