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31 July 2011

Rustan's and Thermos Celebrating Health | Cooking for Health

I am a proud Thermos user from since I can remember. When I received the invitation for Rustan's and Thermos' event memories came flooding back. I remember those days when I went to school carrying two Thermos jugs, one for cold drinks and the other for hot drinks. Being a believer in the product, I was excited to check out the event and see what this brand has come up with.

Hubby and I arrived at the venue a little early which actually gave us some time to photograph some of the products that were on display.

The event was held at the spacious Grand Atrium of Shangri-La Plaza.

At the start of the event, Thermos Head of Brand Marketing Mr. King del Rosario introduced the products - the star of the show so to speak.


If you want to read about his thoughts about the event, you can visit him HERE.

The host of the event, Ms. Mary Viernes made it lively with her wit, which was matched perfectly by Chef Nino Laus' (of Ninyo's Fusion Cuisine) humor, wit and of course his cooking skills. His prowess in the kitchen was shown via a video showcase. If you're interested to learn about the recipes that he shared yesterday, you may watch the videos at Thermos' Official Facebook Page.


After each of the recipe videos, a game was played wherein the hosts asked questions related to the recipe and the star of the event - The Thermos Stainless Steel Cookware Set. It was a fun game! Aside from learning some thing new, a lucky participant would also win some Thermos items and of course five lucky participants were able to take home one piece from the Cookware Set!


Yes, my dear readers. A lucky guy went home with an original Thermos Stainless Steel Wok from the Stainless Steel Cookware Set. If you're a cooking enthusiast like me, then you can't help but be green with envy!

And of course that was the event, but let's go on to the real STARS of the show! The Thermos brand products!

Like what I said, memories came flooding back when I got the invitation, but more memories flooded when I saw the products on display.


Talking with one of the representatives of Thermos, I was informed that there are products which can keep hot drinks warm and cold drinks cold for hours, just like that little container which held the ice cream.

Now who wouldn't trust a brand that has a product that can keep ice cream from melting? As you can see, the sticker on the lid of the product states the time when the ice cream was placed inside the container. About two or three hours have passed from when the ice cream was placed inside that cute Thermos container to the time that I arrived and took this photo.

Okay, those are the stars of the event. But here are the SUPERSTARS of the event.


The product which was launched yesterday was the Stainless Steel Cookware Set. And these babies are not your average kitchen pots, these are top of the line must haves for food, cooking and kitchen enthusiasts. These lovely woks, pots and pans are made from 5 layers of quality materials. The 1st and last layers are made from 18/10 high quality stainless steel, the 2nd and 4th layers are made from High Heat Conducting Aluminium Alloy and the third layer is made from Aluminium Alloy. 

I know these sound all technical to you, to simplify things, the use of these layers and materials mean that you can be assured of even heat distribution which means that you don't need to worry about your food being cooked on one side and raw on the other. The lid of this cookware set also help in ensuring that the flavor and all the necessary vitamins and minerals would not escape during the cooking process through evaporation. 

I say, these babies are now officially included on my Christmas wishlist!

As if the delicious recipes shared by Chef Nino and the snacks that were served after the event were provided by Cravings were not enough, every guest was able to take home a Thermos Travel Mug which is perfect for those who are working or even if you're just a stay-at-home person who does not like drinks spilling all over the place!

Disclaimer:

Although I was invited to the event by Thermos, all the opinions on this post are solely mine. As I have mentioned, I have been a Thermos user for a long time and I believe in the quality of the products brought about by years of personal experiences.

Even if Chef Nino was more than generous enough to not only share his recipes during his video presentation, but through printed recipe cards as well, I deem it more prudent not to share his recipes here on my blog. If you are interested to watch the videos of his recipes, please visit the Official Thermos Brand Facebook Page.


Brightest Blessings!

Halie


Update: 07 July 2017: Sorry for the missing photos. My images used to be hosted on Photobucket and Now I can't download them to transfer them to another site so I can show them again here.

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29 July 2011

Pan de Amerikana | Upside Down Restaurant, Katipunan Avenue

Pan de Amerikana
131 Katipunan Avenue, St. Ignatius, Quezon City

For Inquiries, please call
(02) 442.5601 (Katipunan Branch)
(02) 475.2398 (Marikina Branch)

I have featured a review of Pan de Amerikana a few months ago and that was the time when hubby and I went to their branch in Marikina. The Marikina branch boasts of a chess themed dining place while the Katipunan branch is known as the first and only Upside-Down Restaurant in Asia.


The facade is totally upside down! One could only really understand when you see it personally. And inside the restaurant, there's an upside down living room hanging from the ceiling complete with an upside down baby grand piano! What a theme!

But of course we didn't go there just to look at the facade and take photos, we went there for the food.

Fresh Lumpia Php40.00



It was quite tasty, but it was lacking in certain flavors like garlic and a little of the sweetness that I associate with the sauce of the lumpia. Overall though, it was good and cheap.

T-Bone Steak Php170.00


For the price and size, this one really stole the show! The steak was tender but not raw (rare), it was juicy despite the fact that it was well done. I would definitely go back to any of their branches to eat steak again.

Bicol Express Php40.00



If you're into spicy food, this one is definitely for you. The serving is good enough to be shared by two people, although small, because of the taste and the spicy-ness you may tend to have more rice with just a tiny amount of this delicious dish.

Everlasting Php40.00



I don't exactly know what this dish is, but from what I tasted, it was made from ground pork with some green peas and other things that I can't remember. Quite plain, but again, for the price you can't ask for anything more.

As for the service, it was fast and efficient. The crew were friendly and accommodating and you don't need to ask twice for anything.

The ambiance, the restaurant is built with high ceilings and windows to let natural air in. However, since it is in the middle of a busy street, it would have been a little better if they had more fans to help with circulation.

The price: For all the things that we ate, including a pitcher of Ice Tea and 2 servings of plain rice, we paid a total of Php400.00! Cheap + quite good food = My Cup of Tea!




Brightest Blessings!



Halie


Update: 07 July 2017: Sorry for the missing photos. My images used to be hosted on Photobucket and Now I can't download them to transfer them to another site so I can show them again here.

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28 July 2011

Excited for Saturday! Thermos and Rustan's Event

Deviating from the food photography tips for today. I just want to share this excitement that I'm feeling because of an invitation that I have received from Thermos and Rustan's.

When I opened my Google mail, I was surprised to find an invitation to an event that is scheduled for Saturday and Sunday. After I sent a reply to Thermos' representative, I was asked about when they could expect me. I chose Saturday because it's the cooking demo day!

From what I have read from the invite, it says that they would be showcasing new Stainless Steel Thermos cooking equipment. I'm excited and I can't wait to take down notes of the recipes that would be shared on Saturday.

If any of you guys are attending, see you there!

Brightest Blessings!

Halie

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27 July 2011

Beverage


In 1879 there were at least 43 breweries in the Brooklyn area of New York. In 1977 there were none.

In 1935 Krueger Brewing became the first brewery to sell beer in cans. The cans were made of steel and the can itself weighed in at 4 ounces!

Beer was the first legal alcoholic beverage to be sold when prohibition was repealed. Beer was legal on April 7, 1933, but other alcoholic beverages could not be legally purchased until December 5, 1933.

Duke Wilhelm IV of Bavaria decreed in 1516 that beer could only be brewed from barley malt, hops and water. This Rheinheitsgebot (purity law) was the world's first consumer protection law.

The oldest known code of laws is the Code of Hammurabi from ancient Babylonia, about 1750 B.C. It regulated the practices of drinking houses, and called for the death penalty for proprietors found guilty of watering down their beer.

At the 1893 Chicago Fair, Pabst beer won a blue ribbon, and was called 'Pabst Blue Ribbon" beer from then on.

Ale is the primary style of beer consumed in England. Lager beer is the dominant beer style throughout the rest of the brewing world.

The most popular beverage in the world is tea, and beer is number two. However, in England and Ireland, beer is the most popular beverage.

In 1900 there were over 1,800 breweries in the U.S. In 1980 there were 44. According to The Brewers Association, there were 1,449 breweries in the U.S. in 2007. This included 1,406 small, independent and traditional craft brewers.

Supposedly the oldest known written recipe is for beer.

The people at Guinness, Ireland’s most famous brewery, estimate that in Great Britain alone, 92,749 litres of beer each year are lost in beer drinker’s moustaches and beards. They estimate that each pint (approx. ½ l) is raised 10 times, and each time, 0.56 ml is absorbed into the facial hair.

For more fun facts and trivia regarding this beverage, please visit Food Reference


Brightest Blessings!


Halie

Update: 07 July 2017: Sorry for the missing photos. My images used to be hosted on Photobucket and Now I can't download them to transfer them to another site so I can show them again here.


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25 July 2011

Sinigang na Baboy | Pork in Tamarind Broth


It was raining hard yesterday and we had the perfect food for the cold weather - Sinigang!

How do I love my sinigang?

I love it when its minimal. I only put the following veggies in my sinigang: Okra, eggplant and taro (gabi). I also love it when it's really sour - I use two 2 liter sachets of tamarind broth (one original and the other one with gabi, which makes the soup thick as well) which is good for 4 liters, but I only use about a liter to two liters of water.

Memories that it brings: Mom used to say that I don't eat pork. I would only eat gabi and the broth with a little patis (fish sauce) with my rice and that was it. My other fond memory of this dish is this: My sister was not really a kitchen person but when she got married, she was able to prepare one of the best sinigang I have ever tasted. I guess it's because sinigang is so easy to prepare that she mastered it without much effort. And lastly, when I was a child, I remember my mom preparing sinigang using fresh tamarinds, she'd boil them then mash them, but she was thankful when this ready made sinigang mix came out in the market.

If you have any food memories or fond food stories to share, you can link up with me using the comment luv gadget in the comments section. Thanks!

Brightest Blessings!

Halie

Update: 07 July 2017: Sorry for the missing photos. My images used to be hosted on Photobucket and Now I can't download them to transfer them to another site so I can show them again here.


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20 July 2011

A is for Asparagus

It's a brand new round of ABC Wednesday. This week, I'd like to share this with you guys:

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             Food Trivia


According to the USDA, 29,200 Acres of Asparagus were harvested in the United States in 2009.
All commercially grown asparagus must still be harvested by hand.
Some individuals have odorous urine after eating asparagus, and it was long thought to be a genetic trait since some people seemed to be immune to this effect. The odor is caused by a asparagusic acid which the body converts into methanethiol (closely related to skunk spray!).

The small 'scales' at the tip of an asparagus spear are actually the leaves.
Female asparagus stalks are plumper than male stalks.
Asparagus (Asparagus officinalis) is a member of the Lily family and is related to onions and garlic.

Under ideal conditions, an asparagus spear can grow 10" in a 24-hour period. Each crown will send spears up for about 6-7 weeks during the spring and early summer. How often spears may be picked depends on the temperature. Early in the season, spears may be picked every 4 days or so, and later as the average temperature warms up, they may have to be picked every day!
Source: Food Reference
If you're wondering how this dish was prepared, you can visit the recipe HERE.

Brightest Blessings!

Halie





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18 July 2011

Ground Lean Pork

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Ground Pork is my emergency main ingredient here at home. If I can't decide what to make I would usually get my ground pork and make it into omelet or as in this case, with tomato sauce, carrots and potatoes. 

Aside from being easy to prepare, it tastes quite good. Hubby loved it and half a kilo of this dish is enough for the both of us until dinner. Having two people inside the house makes it easy for me to prepare dishes, I only have to cook once a day. =)

Brightest Blessings!

Halie


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15 July 2011

Spicy Shrimp and Garlic in Olive Oil Pasta

Hubby and I went to a restaurant called Seafood Island and we fell in love with their Spicy Garlic Shrimp in Olive Oil. I wasn't into photography that time yet so the review would come sometime in the future.



Curiosity got the better of me so I decided to venture into the kitchen to prepare some seafood pasta for hubby and I.

What you'll need:

125g of medium sized shrimps, de-shelled and de-veined
250g of pasta
1 whole garlic head, finely chopped
1 medium sized onion, chopped
3 pieces of medium sized tomatoes, diced
1 tablespoon of basil
1 tablespoon of thyme
1 tablespoon of coriander
3 tablespoons of olive oil
salt, pepper and cayenne pepper powder to taste
cheese

250g pasta cooked according to package directions

How to prepare

In a saucepan heat the olive oil over low heat. Once the oil is heated, put in the garlic and toast it until it becomes light brown. Remove some of the garlic from the pan and set it aside.

Put in the onions and wait for it to become clear before putting the tomatoes.

Saute them until the tomatoes are cooked.

Add the shrimps and the herbs (basil, thyme and coriander) and saute until the shrimps are well done.

Add the pepper, salt and cayenne pepper powder to taste.

To serve:



Arrange the pasta in a plate, top with your spicy shrimp sauce, cheese and some of the toasted garlic. Serve while warm.

When I made the dish, it turned out to be good for at least 4 medium sized servings. What is nice about the dish was that the herbs took out that "fishy" (malansa) aftertaste when eating seafood. The peppers added some corner to it which gave it a full bodied taste.

FTFBadge             
Fat Camp Friday
friday potluck guest host girlichef             Photobucket             


Brightest Blessings!

Halie


Update: 07 July 2017: Sorry for the missing photos. My images used to be hosted on Photobucket and Now I can't download them to transfer them to another site so I can show them again here.

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08 July 2011

Chefs' Quarter | Part Deux

I just have to share this with you guys!

I have posted a review of the restaurant Chefs' Quarter a couple of weeks back. Two weeks after our first visit, hubby and I decided that it was time to go back to the restaurant just to have dessert.

We both love our coffee after each meal and we thought that we should try to have it in the said restaurant.

What we had:

Coffee - the aroma was just irresistible. Php90.00 x 2 (Php180)

Hubby had the Banana Langka Samurai Crepe Php120.00


And I had the Mocha Roulade Php70.00


At first I thought that the Banana Langka Crepe would taste like the usual turon, but to my surprise I was mistaken. It was more than your traditional turon! If there is one thing that I can say comes close to it is a pie.

The Mocha Roulade can be described as food for the gods. The slice is as thick as the slice of the Mango  Brazo that I featured in my last review.

But that center was the clincher. It was like cream or ice cream, I still can't put my finger on how to describe its texture. All I can say is it was HEAVENLY!

We paid Php403.04 for everything. Quite cheap, since the portions were big and the price that we paid for is quite comparable to the price that we pay when we go to Starbucks for coffee and dessert.

             FTFBadge

Brightest Blessings!

Halie

Update: 07 July 2017: Sorry for the missing photos. My images used to be hosted on Photobucket and Now I can't download them to transfer them to another site so I can show them again here.


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07 July 2011

Food Photography 101 | Going Macro

I've been posting food photography tips for about 3 weeks now and I hope that you find delight in reading them.

This week, let's talk about going up close and personal with your food. Macro photography is is a term used for close up photos. It is a term applied to most close up photos but should actually only be applied to photos which have a 1:1 or closer magnification.

Now if you don't own a macro lens or a DSLR camera, you can still move in closer to your food using your point and shoot camera and its built it macro function.


Maybe you can see the difference. Although the wider angle shows the whole plate, the food and the amount of food in the plate, sometimes it's a little better to go in tighter and closer to show more of your food's details.

Try taking photos of your food, one using a wider angle and the other one shooting it up close and personal. Look at the difference and maybe you'll notice that you don't take photos of the clutter around the plate when you go in a little tighter.

Brightest Blessings!

Halie

Update: 07 July 2017: Sorry for the missing photos. My images used to be hosted on Photobucket and Now I can't download them to transfer them to another site so I can show them again here.



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06 July 2011

Clara Ole | Share Eat!

I read this on my friend Jenn's Food Blog (thanks Jenn!) and I got interested.

Click Image to enlarge

Aside from wanting to spread the good news to as many people as possible, one other reason for me to share the event is, I use Clara Ole products like their spaghetti sauces and our most recent addiction: the Parmesian Vinaigrette.

I hope I could attend this event. I don't really plan to join the contest, but hey, it's an opportunity to photograph more food!

Details:

> Registration for the event starts at 9AM on Sunday the 10th of July.
> Event starts at 10AM
> The event will be held at the Mercato Centrale
> The photo contest will be open to a) Food Bloggers and b) non-bloggers

Interested? I know I am!


Brightest Blessings!


Halie

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01 July 2011

Pasta Experiment


We had a block of tofu in the fridge one time and I didn't know what to do with it. After seeing some pasta in the pantry, a spark lit in my brain and voila! Tofu pasta.

I know y'all might think that it's gross, after we ate the pasta, I searched the net for recipes which were similar to what I did. Wonderful fate! There were quite a lot of them around.

Let's get down to business now, shall we?

What you'll need

1 250g block of tofu, diced into about one inch pieces
5 cloves of garlic, minced
1 medium onion chopped
500g of pasta, cooked according to package directions
3 tablespoons of olive oil
1 pouch of spaghetti sauce (for this recipe, I used a pouch of Clara Ole Italian with Chunky Tomatoes)
Grated cheese
1 tablespoon of dried basil leaves
1 laurel leaf (snip it with a pair of kitchen scissors)
salt and pepper to taste

To cook the sauce

Saute the garlic and onions in olive oil until the onions are caramelized (clear), then add the tofu.
When the tofu is seared (brown outside, soft inside), add the spaghetti sauce (of your choice)
Simmer for about 5 minutes then add the herbs (basil and laurel), salt and pepper to taste
Simmer for another 5 minutes

To serve

Top the pasta with the tofu sauce and sprinkle grated cheese. Serve while warm

FTFBadge             

friday potluck guest host girlichef             


Brightest Blessings!

Halie

Update: 07 July 2017: Sorry for the missing photos. My images used to be hosted on Photobucket and Now I can't download them to transfer them to another site so I can show them again here.


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