The first sip was absolutely detestable. My two
kids will not drink this. A strong acidic taste with a hint of
astringency and some weird stuffs. No sugar, or maybe there was. In
minimal amount just to offset a bit of citrus and astringency. I used to
add sugar to my tea to reduce too much astringency. I eventually got
rid of the sweet thing as soon as my tongue got adjusted.
What I am thinking when I see up-sized drinks like this? Beverage for a sweet tooth. Basically softdrink, juice drink or cold tea. Slurpy, fruit shake or halo-halo. Whatever it maybe, it must be sweet. Why? It is simply because merchants want goods that sell. Mass majority crave for sweets. Sweet goods are very salable. We drink coffee that is naturally bitter but we add sugar to make it sweet. We love chocolates not because of its inherent bitter, cocoa and fruity taste. It is because of the same old reason.
It contained three slices of lemon, less than a quarter
each. And handful of chopped thingy that I never bothered inspecting.
They were almost unrecognizable. A company keeping a little secret,
Just like what I do with home-made lime water, I refilled
it. Let sit inside refrigerator for several hours and drink again. The
taste was still pretty strong after refill. Got weaker on the third.
majority might like too much of sweet things. However, there are
growing portion of population that like bland, bitter or astringent
healthy foods. That including me. As long as this niche market exist,
business focus on health will continue to thrive.
Somebody got sued for their snack containing a small fried lizard. Well!
Accidents happen. Preventive measures can be exercised, but, as always.
Not 100% foolproof. There will always be rejects no matter how rigorous
the quality control process is. A small sample size which passed the QA
Team does not mean the rest are all good. Sorry for the manufacturer if
the err product falls to the wrong hand. It will be reported to
regulatory agency, news team or posted in social media site and become
trending. The news is not really about the product itself but the
company who carry it.
So I am interested with what they are
making. It is coated and fried fish skin. Fish skin cracker. Relyenong
bangus is making good use of skin. It is thick and strong enough as
casing of shredded fish meat mixture. Most of the time, it is wasted.
Even the relyeno case is just thrown after.
We choose not to
because of very simple reasoning. The flavor is not good enough. We
take no effort making it better. I usually eat the whole thing. I hate
seeing food being dump. If I can only get theirs on their plate! Nothing
is wrong with it but it is unethical. Restos choose to dump them or
secretly sell to pag pag retailers.
Pag pag is the local coined
term for restaurants leftover, sorted and being resold to patrons.
Buyers often knows what they are getting. They are cheap and perhaps
safe. Crossing their fingers.
The company is surely not getting
the fish skins from these leftovers. Rather, they are remnants of large
scale processing operations. E.g. Fish fillet and tuna.
After a meal, the skins can be sorted out. Then re-cooked to a better
tasting dish. You know what I i mean. When we were kids. We were doing
it in one single go. Frying it longer so the whole thing inside and out
was crunchy. Yes, we associate crispiness to good flavor. Plain crispy
potatoes are okay. Barbecue and garlic flavor with no snap are bad
are sure creative. Findings ways to make good use of skin stuffs. Skin
of furry animals are use as coats. Vicious or not, does not matter.
They should be afraid of us. Not the other way around. Cow, horse,
crocodile and snake for leathers. Pig skin for chicharon or cooked
together with the meat.
I think I encountered it thrice already. The first and the second were grocery bought lumpiang shanghai. The third one was home made.
Why do meat turns sour? There are probably two reasons. The first is intentional and the second is accidental.
We love vinegar that we usually put it to our cooking. Paksiw, sinigang and even pinangat na tulingan. If we got bored of the taste, replacing it with other souring agent works well. Tamarind fruit, young tamarind leaves, green mango and santol fruit during its season. For fried meat and fish, it is usually dip in vinegar concoction (vinegar and soysauce is common). Sometimes marinated before frying. For this reason, some creative entreprenuers are selling them marinated, dinaing na bangus and tapa.
Note: Santol rind can be sun dried and use later souring agent. I find it good, though some are saying it has astringent taste.
It was a little weird when the shanghai rolls I’ve tasted was sour. The seller might have soaked the thing in vinegar before sale. It was okay. I feel it more enjoyable doing the dipping myself though.
The next incident happened when we made the rolls ourselves using the pre-mixed ground meat. The taste was normal during the first frying. The rest was stored in refrigerator for the next day. Then, the sour thing manifested again. I was sure something was not right. The accidental souring probably caused by lactic acid bacteria. We considered it spoiled but maybe not harmful. Spoiled because we do not intended making sour rolls. May still be safe because our stomach were pefectly fine after taking a few. However, please don’t do what we just did.
I am not interested in buying the firelogs. Not unless it becomes available in KFC restaurant near our area. I find it overboard importing a firelog when it is readily available locally. The norm is getting it free if ready to stretch muscles and shed sweat.
How can a firelog get a fried chicken smell? If one is to store regular firelog ( madre de cacao in our case) directly above the roastery, or somewhere inside the roasting room. It will eventually absorb the pleasant roasted chicken smell. This method of flavor transfer is popular in coffee an cacao. As a matter of personal experience. I already got hold of cacao which tasted like cashew nuts and another batch with hint of barako coffee. Well, resorting to this method, their production expected low and the log price will be high. Not very fitting for affordable model of the fast food chain.
Oh.. it is KFC, as in Kentucky Fried Chicken. They are frying their chicken, not roasting. Kenny Roger Roasters have the in-restaurant equipment to this kind of thing. On other hand, used oil taste like fried chicken. Logs can be treated with it. Because it has oil, it will have more vigorous flame. It will emit a nice fried chicken smell if my assumption is right. Else, the smell of burnt oil. A nicer way of recycling used oil.
The next thing in line. Treating the woods with artificial flavor. Flavoring technique similar to roasted coffee. Liquid flavor is sprayed as the freshly roasted cools. Then sealed to preserve. The same can be done with wood. It can be sprayed with artificial liquid flavor then sealed. The customer can sense the smell even before firing it. It gets stronger as soon as it is ignited.
Do not want to bother yourself with these stuffs? Just get a fried chicken and your good to go.
If a bug drowns in your coffee, should you still drink it? This post from thewhirlygirl struck me. My quick answer is, certainly not. Not in my wildest dream. In desperate situation maybe. The natural course of actions is throw it away and get a replacement. Plus, cursing of the poor bug several times. We never considered that it never did anything wrong. Its the coffee that was in its way.
How can anyone stomach it. The usual insect accidentally fall into our beloved coffee, tea or whatever it maybe is “housefly”. It is considered one of the dirtiest insect because of its tendency to alight to virtually anything. It is likely to carry a lot of microorganisms including E. coli. If it is a housefly, the outright choice is not. For other bugs, such as small beetle, we usually consider the removal and continue drinking. For large beetles, moth, butterfly and if so unlucky, cockroach. The action is discontinue.
Just a small side note. We usually don’t mind if insects land to our solid food. Driving them away repeatedly often suffice.
Let’s go back to my professor’s lesson. He said, we should be thankful if we found a live crawling worm in our freshly bought leafy vegetables. It signifies commodity safety. If the tiny creature lives in it then perhaps it is safe to eat. It was not sprayed with harmful chemicals during the growth period. I am not telling it is okay to throw a handful of bugs in your coffee. Instead, it is not as bad as we think.
Food buying decision is base on the following. Is it delicious? Is it healthy? Is it safe? Is it clean? Could it be stored longer? Well, if you highly prioritize cleanliness, think again. Food regulatory authorities never set zero tolerance on any contaminants.
For example, canned juice may contain up to 5 fly eggs per 250 ml. Cacao bean may have up to 4% mold count. Less than 10% insect and insect filth in coffee beans is fine and yet we immediately throw away the hot coffee with drowned fly. There are more of these thing at USFDA defect levels handbook. Our local regulatory has its own version. However, it is harder to find. And in case you do, there is no guarantee it is the latest.
To depth of my knowledge, cleanest production plants are semiconductor manufacturing. Strictly zero contaminants allowed. Products that are obviously not edible.