I inspected this plastic bowl over and over again. No any deformations found. I fitted it with bowl of the same type. The two are perfectly the same in terms of shape and appearance.
She bought the two semi-ceramic plastic bowl from nearby public market. I think she got the two for 20 pesos. She bought it for the one and only reason, cheap.
I called it semi-ceramic cause it has the brittleness of ceramic wares but too thin and light like plastic wares. Maybe it should be called plastic-ceramic. I’m not sure about it. Please enlighten me!
It tend to break upon drop but more resistant than ceramic due to lightness. The design wash away easily with repeated cleaning. Scrubbing pad causes shallow but numerous scratches. It results to design erasure and clinging of hard to remove dirt. Old dirty wares of this type often ends in garbage bin.
Why I inspected it for deformities?
She has the habit of two-in-one food reheating. Placing the old dish in bowl, then on top of old rice, covering and reheating on lpg stove.
She told me that it softened after reheating. Ouch! Some chemicals might have migrated to ginatang labong. Thank goodness, there was no noticeable change in flavor and aroma. We ate it as if nothing happened.
I can’t believed the bowl had no deformations.
Maybe this cheap bowl was included in Ecowaste Coalition warning list. Some cheap bowls from other country which are not recommended for food applications. It might contain toxic substances that might transfer to food.
Stones are eaten accidentally with steamed rice. A sudden loud and earth breaking explosion occurs in mouth while silently enjoying the dinner. Even soldiers or terrorist will experience shock when a piece of small stone collided between his upper and lower jaws.
I used to complain to mom every time a piece of crunchy hard stone cross my mouth. It always give me shock, headache and lost of appetite. Good if it’s broken, too bad if not. It needs a slow chewing to find and spit out a damn hard rock.
Mom’s reply. She can’t do anything about it. A whole day sorting out stones is not enough.
In restaurants, a stone in rice is a big shame. Just one incident is enough to drive the customer away. I have never experienced it in such places though. Maybe they have a strict policy on rice quality.
I am not familiar with rice postharvest operations and the following are just guesses.
Dust, hulls, leaves and straw pieces are removed by wind. Blowing air enough to drive away those contaminants but retain rice grains.
Large stones by means of wire mesh. Letting rice grains to pass through while retaining larger particles.
A computer eye. Passing the rice grains in small tube one by one in a fast phase. Any discolored object are treated as contaminant and tossed out. I am not sure if this kind of equipment exist.
During transport and retail, some stones are accidentally added to rice.
If the rice on table still have few small stones, blame it on inadequate cleaning operations and rough handling and not to soil where the rice grows.
The usual daing na sariwa is bangus or milkfish. Making galunggong and or tulingan version provides several advantages.
Less fish bones. Milk fish has excellent taste but removing lots of fish bones makes me want to throw it away. More affordable. It is not a price per kilo comparison, it is a per piece instead. Galunggong and tulingan can be bought for a lesser amount of money.
A recipe contributed by her, my better half.
1) Choose the freshest fish available. However, if the real processing logic is followed, choose fish with red eyes, a little soggy, an old stock but with no putrid odor.
2) Remove the entrails. Wash under running water. Slice the fish from head to tail with a sharp knife to imitate the daing appearance.
3) Prepare the spice solution. Mixture of vinegar, black pepper granules, salt, sugar, chili and other spices available. Just like a pickling solution.
4) Soak the fish in pickling solution. Cover. Let stand overnight.
5) Drain well before frying to prevent oil droplet explosion. Or, dry under the sun for eight hours.
Daing is a salted and dried fish. The sariwa or wet version uses a pickling solution instead. The original version is salty to extremely salty while the sariwa is sour and spicy.
An old news dated back April 24, 2012. Department of Agriculture, DA, is facilitating the production of Basmati rice. The said rice are native of Indian and Pakistan. The produce will be for export to middle eastern countries such as Qatar and Kuwait.
Negotiations have already been made. The two mentioned countries are willing to accept it.
The three varieties under testing are the two introduced and one locally bred. It can yield 3.5 to 5 tons per hectare. Quite higher in tropical conditions than of two native countries. Ilo-ilo farmers stated that they are harvesting 90 to 120 cavans per hectare.
Basmati rice has good aroma and excellent eating quality. Preferred by Arab countries such as Saudi Arabia, Kuwait and Qatar. Costing 1000 dollars per metric tons.
Why grow Basmati rice for export?
We were experiencing rice shortage these past few years. Authorities imported tons and tons of rice from other countries, eg Vietnam & Thailand, to fill in the gap.
Is local rice supply sufficient now? Maybe there was no real shortage! Maybe it was an artificial shortage created by greedy groups to raise the price higher and or make importation for kickbacks.
Then news flashed on television screens. The rice stocks of National Food Authority in several warehouses were being infested by weevils and molds.
Good quality pineapple are for export. High end mangoes are for export too. The same goes for bananas. Then low quality or rejects are brought to local markets. We are selling excellent products to other countries and leaving the rest for our own consumption. Then buying other countries’ junks such as electronic equipment and cars. Who knows some imported goods might be scraps too!
Do you think the apples, oranges and grapes brought here are of highest quality?
Maybe, “Grow Basmati rice for local consumption and set the excess for export”.
I only see them roaming around public market twice a week. Saturdays and Wednesdays – our town public market days. They are carrying large clear plastic filled with chicharon like product, plastic thrice the size of regular rice sack. On the left hand is 1.5 L Coke bottle full of chili vinegar.
It is strange. I have never seen their product in any permanent establishment. No display in groceries, sari-sari stores and supermarkets.
I drove her to town clinic for the third anti-tetanus injection. The clinic is located next to public market and that day was market day – Wednesday.
I called the vendor and asked what he was selling? He said it was chicharon macaroni. Wow! I thought it was chicharon baboy or chicharon bituka. It really looked like pig small intestines.
How much it cost? Ten pesos per cup. The cup he was using was the bottom of 1.5 L Coke bottle. The height was about 1/4 of the original length.
I bought ten pesos. He put my order in cellophane. He gave another cellophane with vinegar.
The flavor? No shocking flavor and aroma. Plain taste and crunchy. It was borrowing the hot and spicy flavor of chili and vinegar concoction. I would never liked it without a dip.
Chicharon macaroni. I was not able to extract more information. How and where it was made?