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Post by violet on Apr 17, 2011 3:36:03 GMT 10
Ready for Puto Bumbong Ice Cream? Just a spoonful and one is held captive by coconut. Swells of coconut flavor swirl and sway, smoothness wending down the throat. The ice cream is topped with latik, burnished bits of oily residue, the reward for constantly stirring coconut cream in a hot pan. Teeth bump into bits of it, nubbins of smokiness, commas of saltiness that seem to say, "Hold on tight, it only gets better from here." From the Yahoo! Editors: What kakanin do you think would make an awesome ice cream flavor?ph.news.yahoo.com/blogs/timpla/ready-puto-bumbong-ice-cream-20110414-003403-348.html
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Post by violet on Apr 17, 2011 3:37:12 GMT 10
full article
Kapampangans might just be the luckiest regional group in the Philippines. Not only are they renowned for their culinary prowess, but they also have a luxury called tibok-tibok. Literally "heartbeat" in the Kapampangan dialect, the word aptly describes the cooking process of this ethereal sweet. Two milks, carabao and coconut, are stirred long and lovingly over a gentle heat along with sugar and maybe the zest of a citrus fruit. Tibok-tibok describes how the cook can tell when this most delicate of coconut milk puddings is done; the bubbles just barely break the surface, reminiscent perhaps of a pulsing heart. Certainly, the heart will flutter with just a bite of tibok-tibok. One of Manila's talented and more popular artisan ice cream makers, Ian Carandang of Sebastian's Ice Cream, has translated the tibok-tibok into an ice cream. Liters of hand-pressed coconut milk are melded with sugar and the magic of his imagination to produce an ice cream flavor that's both a sensual pleasure in itself and a paean to Filipino flavors. That it's dairy-free and vegan-friendly too can only be a plus. This particular flavor possesses a curse-inducing creaminess mainly due to the duo of milks it's made from. "This is truly a labor of love," Ian explains. "The coconut cream is hand squeezed and it takes liters of milk to make just one gallon." Ian is a 30-something, modern-day sorbetero. His life's mission is to make better, bigger ice cream for Filipinos. His life's work was spurred on by a seemingly innocent purchase of a pint of Ben & Jerry's at Duty Free Philippines in the early 2000s. Blown away by the names, the flavors, and the sheer sense of fun that the ice cream was imbued with, it continues to serve as his inspiration with fanciful flavors crammed with a belly-busting medley of mix-ins: "Cookie Dough", "Mango Sansrival", "Macadamia White", and "Up All Night" (an aggressive mocha). This is a man having fun with his food — er, ice cream. He's large and loud, a man with verve and a creativity set on fire. He talks animatedly, passionately, with lots of hand movements. When you meet him, it's easy to understand why the concept of "fun" in food is so vital to him. His tibok-tibok ice cream is Ian endeavoring away from the traditional custard bases into vegan-friendly and dairy-free ice cream, a pushing of the envelope, if you will. "I'm still trying, tweaking," he says. "It's something as yet completely unformed." Creative impulse was discovered in Filipino kakanin desserts, specifically "Tibok-Tibok" and another flavor, "Puto Bumbong." Ian describes the process as "on its own it's like kanin (rice), it's a base. There's not much flavor there so that was the challenge, it was like mixing rice and potatoes." But tinkering and tenacity led him to a technique that allowed him to get the rice to retain its creaminess even when frozen. This discovery has injected inspired creation in Ian, rousing him to expand his repertoire. Ian is still experimenting but for now, that tibok-tibok ice cream has an incomparably lush texture, its flavor a proclamation of coconut love. Just a spoonful and one is held captive by coconut. Swells of coconut flavor swirl and sway, smoothness wending down the throat. The ice cream is topped with latik, burnished bits of oily residue, the reward for constantly stirring coconut cream in a hot pan. Teeth bump into bits of it, nubbins of smokiness, commas of saltiness that seem to say, "Hold on tight, it only gets better from here."
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Post by violet on Apr 17, 2011 3:43:19 GMT 10
maja blanca ice cream
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Post by violet on Apr 30, 2011 9:28:03 GMT 10
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Post by violet on Mar 4, 2012 10:40:02 GMT 10
ph.she.yahoo.com/holiday-detoxing-033527541.htmlYour post-holiday detox options During the hustle and bustle of the holiday season and all those Christmas parties we're obligated to attend, whether they involve family, friends or your officemates, one thing is certain, there will be food, and lots of it. This is the time when eating healthy takes a backseat and we gorge on everything from lechon and paella to leche flan and chocolate cake. It isn’t pretty, especially when you’re trying to watch your weight, and if you aren’t careful, the Christmas season can set you back in a major way. If you can’t help yourself from eating all that delicious holiday food then your only option is detox. Detoxing diets are a pain, but if you follow them diligently, they can pay off in spades. They can help restore normal organ function and (supposedly) reverse the effects of all the fat and sugar you ingested over the holiday season. But with so many detox diets out there, where does one start? Here are some options: 1. The Master Cleanse - Invented in the 1940s by Stanley Burroughs, the Master Cleanse focuses on detox in its most basic form. Basically for ten days, you’re instructed to drink a solution of lemon juice, maple syrup, cayenne pepper, sea salt, and cayenne pepper, exclusively. You’re not allowed to take in anything else. Since its development in the ‘40s it’s been met with a lot of controversy, and you shouldn’t embark on this cleanse without consulting your doctor first.What the detox entails: Mix 2 tbsp. of fresh lemon or lime juice, 2 tbsp. maple syrup, 1/10 tsp. cayenne pepper into 8 oz. of warm or cold water. You need to drink between six and twelve servings of the solution each day as long as you’re awake. Burroughs stresses the importance of consuming nothing else, implying that the solution is enough provides enough nutrition for the day. He also urges you to take laxatives to help the detoxification process, and suggests drinking a salt water solution the first thing in the morning. (Check out the major supermarkets in the metro here) 2. The French Detox Diet - Many studies have indicated that the French diet, even though it is rich in cream and fat, can have positive effects on people looking to lose weight. The book “French Women Don’t Get Fat” by Mirielle Guiliano advocates brief detoxification diets to kickstart your metabolism and set you on the path to healthier eating habits, while Dr. Pierre Dukan, of the famous Dukan Diet, promotes a four-step plan that’s been successful for many a serial dieter. (Take a look at these bookstores for a copy) The “French Women Don’t Get Fat” Detox: A relatively short detox, only lasting 48 hours, Guiliano suggests a leek soup diet. To stave off hunger, you’re allowed to eat greens with olive oil and lemon juice in between your leek broth intake, which you should have every two or three hours. The Dukan Diet Detox: For five to ten days, Dr. Dukan suggests you only have protein and a lot of water, at least 1.5 liters per day, eliminating all sugar and carbohydrates from your diet and flushing it out. After ten days you are allowed to slowly reintegrate certain foods, including vegetables and fruits, into your diet. The Dukan diet incorporates four steps: detoxification, cruise, consolidation, and stabilization. With each step, you’re encouraged to include oat or wheat bran in your daily consumption to provide the cleansing you need. 3. The Weekend Detox - Many iterations of the “Weekend Detox” exist. Since detox plans usually entail a minimum of a 7 day commitment, the lure of a 3 day detox program is something most people can’t resist. According to Joy Bauer, nutritionist and author of “Joy’s Life Diet” by cutting out foods like red meats and grains, that are typically heavy on the digestive system, your body will expel toxins and return to a more balanced state, especially if you increase your intake of fruits and vegetables. While “The Fruit Flush Plan” developed by nutritionist Jay Robb, focuses on subsisting solely on fruits and proteins for three days, thus flushing all the unwanted toxins from your body. As with all extreme diets, which is at the core of a detox, you should always consult a physician before embarking on any of these. There are always dangers when you do anything to the extreme, like subsisting on lemon, cayenne pepper, and maple syrup for example, so always be aware of the dangers of these fad diets, and remember: “The best defense is a good offense.” So the next time you reach for that second or third serving of lechon, think about the weeks you’ll be spending on the treadmill just to work it off. Moderation is always key. (To make sure you go about it the right way, find a doctor here)
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Post by onlyme on Apr 5, 2013 18:00:35 GMT 10
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