19 of 20 NOYNOY AQUINO - SHARING NATURAL RESOURCES REVENUE, CHARTER CHANGE*

KNOW YOUR PRESIDENTIAL CANDIDATES *CHARTER CHANGE AND SHARING REVENUE FROM NATURAL RESOURCES* www.abs-cbnnews.com LOCALEXECS TO GRILL NOYNOY, CHIZ, GIBO, MANNY by Jesus F. Llanto, Newsbreak | 10/05/2009 10:02 PM MANILA - Four declared presidential aspirants—all of them with no experience in local executive positions—will face some 100 mayors and governors Tuesday morning to state their positions on 5 issues considered most crucial by the sector. Senators Benigno Aquino III, Francis Escudero, Manuel Villar, and Defense Secretary Gilbert Teodoro will basically be asked how they will further local autonomy in specific ways. Naga City Mayor Jessie Robredo, a former president of the League of Cities of the Philippines, said local officials should look for a president who will not only listen but will also be committed to their reform agenda. This president should believe that the central government cannot do everything and govern the country by its lonesome. He will treat us with dignity and respect that we deserve and will not attempt to put a price tag on our cooperation, Robredo said during the presentation on some of the proposed reforms on local governance. The aspirants will be grilled by the local executives for one hour each at the AIM Conference Center in Makati City, from 7:30 am to 12:30 pm The forum, called Face to Face: 100 Local Government Champions vs 4 Presidential Contenders will be aired live over the ABS-CBN News Channel (ANC). The conference is organized by ...



http://www.youtube.com/watch?v=rpAgWS17XT4&hl=en

Pinoy Recipe - Inihaw na Liempo (Grilled Pork Belly)

Have you heard Anthony Bourdain said that we, Pinoys, have the best pig? Visit www.pinoy-recipes.com for more mouth watering Pinoy recipe. He meant that the Philippines has the best lechon in the world. Well guess what, I just heard something like that from Nunnie after I served him this really mouthwatering inihaw na liempo. He said that so far, the inihaw na liempo was the best grilled meat he has ever had. And that makes me really proud of myself because I made it. He also said that if we can, we should marinate and grill our meat just like this every time we want some grilled meat. Inihaw na liempo is a very popular food in the Philippines. You can see this being cooked and sold on every street of Manila, Cubao, Pasig, everywhere. It may not be healthy to eat this all the time, but sometimes, due to the distinctive taste of this inihaw na liempo (especially the ones with lots of fat) you just can't help it. I remember when I was still in Pasig, I would purposely standby near the grill when somebody is grilling some barbecue or any kind of street foods because I wanted to smell the smoke. I didn't mind smelling like grilled food because it's actually not bad. Inihaw na liempo taste really good but be careful not to eat this everyday. Especially the ones with lots of fat. It is not healthy. It's okay to indulge with this once in a while, but you've got to be careful. And not just for inihaw na liempo. I guess you should try to be careful with everything that you eat ...



http://www.youtube.com/watch?v=ThCLXMo-4IY&hl=en

[Ayahuasca] Diet & Preparation (C-Realm) 2-6

C-Realm Podcast Episode 93: Diet and Preparation May 02, 2008 06:50 PM PDT Guest Speaker: Matt Pallamary c-realmpodcast.podomatic.com c-realm.blogspot.com www.mattpallamary.com http KMO welcomes Matthew J. Pallamary, author of Land Without Evil, back to the program to talk about the preparations one can make prior to departure in order to get the most from one's ayahuasca experiences. kmo.livejournal.com KMO welcomes Matthew J. Pallamary, author of Land Without Evil, back to the program to talk about the preparations one can make prior to departure in order to get the most from one's ayahuasca experiences. Here is a list of dietary 'do's and 'don't's from Ayahuascero Javier Arevelo Shahuano, who will preside over the Temple of the Way of Light program that the C-Realm listeners can attend prior to the 4th Annual International Amazonian Shamanism Conference: List of foods used at the Temple of the Way of Light Chicken (free range) Game Fish (only certain fish are allowed) Potatoes Eggs Oats Salads (standard and more exotic Amazonian) Herbal teas Spaghetti / pasta Rice Quinoa Tapioca Apples Advocados Tomatoes Beetroot Bananas Green Plantain (grilled, roasted or boiled) Carrots Broccoli Cauliflower Yucca Manioc Onions Garlic Wholemeal bread Coconuts and coconut milk Olive oil is used sparingly in the cooking List of foods not allowed when working with Ayahuasca / on a medicinal plant dieta No sugar No salt No alcohol No pork No red meat No vegetable / sunflower oils No ...



http://www.youtube.com/watch?v=xvP5xCfyXkA&hl=en

Useful Barbecue Accessories For Grill Enthusiasts

Almost nothing even comes close to the fragrance of a steak or perhaps a stand of pork ribs sizzling over the barbeque grill. Although some people may think that spring is still too far off thinking about barbecuing, barbecue lovers are undoubtedly thinking of ways they can optimize their techniques prior to the season. Below are a few barbecue accessories that will definitely interest both starting as well as pro barbeque chefs.

Although many individuals have changed into the gas grill because of its efficiency and ease of lighting, almost all will confess that only charcoal can provide that classic grilled flavor. A very common solution to this challenge could be the charcoal basket. Manufactured from durable stainless steel, charcoal baskets are made to sit right on top of a fuel grill's burners. This permits the coals to heat rapidly and be ready for preparing food very quickly, offering the best of both grills: the convenience of the gas plus the excellent flavor of the charcoal.

For a tasty wood smoke taste, wood chips of numerous varieties, such as applewood, hickory, maple, or alder can be found for barbecuing or smoking food. Each distinct kind of wood imparts a distinctive flavor. Several gas grills include baskets or compartments that are made particularly for wooden chips, or a container for this specific purpose can be acquired separately.

The Rib-O-Lator is a superb new gadget that can easily change the inside of a barbeque grill straight into a rotisserie. Effortlessly set up inside of most medium to large grills, the main difference between Rib-O-Lator and other rotisserie accessories is it's 4 tray layout. This accommodates quite a few items that regular rotisseries can not handle, for example ribs. Food on these kinds of containers is grilled by indirect heat, which has several advantages. It has been proven to seal the juices inside of the meat, rendering it tender, moist plus more delicious than ever. The trays help to contain the juices from the meat, stopping harmful flare-ups and keeping the device cleaner. Moreover, it's trays manage space to cook lots of food simultaneously, and it requires way less guidance compared to conventional BBQ techniques.

Grilling baskets are uncomplicated yet innovative - a terrific way to grill foods like seafood and veggies without them falling through or sticking to the grating. These kinds of baskets are like small cages that keep food safely, and feature a handle to enable you to easily flip them. They are available in regular and non-stick versions plus numerous dimensions.

How to Cook Venison

Cooking venison is much easier than most people think. Just because it is a wild animal does not make it difficult to cook.

Venison is a very versatile meat than can be used for cooking breakfast, soups, dinner, sandwiches, and best of all.....preparing deer jerkey. There is one main key to remember when cooking venison. You must make sure that you remove all of the white membrane from the meat.

Leaving it on the meat will make the meat tough and leave a "wild" taste in the mouth. The backstrip, also known as the tenderloin, is the most tender piece of meat on the deer. I would recommend using that cut of meat with these recipes.

VENISON STEW:

1 1/2 pounds venison, cut into half inch cubes

3 Tablespoons flour

2 Tablespoons bacon grease

1 1/2 teaspoons salt

1 teaspoon black pepper

1 cup corn

1 cup green beans

1 cup carrots

1 cup onions, chopped

2 cups potatoes, cut into half inch cubes

2 large, 4 small bay leaves

2 quarts water

1. Season venison with salt and pepper. Coat with flour. Heat the bacon grease in a large soup pot. Add venison and brown.

2. Add vegetables and water to the pot. Cover and simmer, stirring occasionally, for one to one and a half hours.

3. Serve with homemade biscuits.

VENISON GOULASH:

2 pounds venison

3 large onions, thinly sliced

3 Tablespoons hot paprika

2 Tablespoons oil

1 teaspoons salt

1 large green bell pepper, thinly sliced

1/2 cup water

1/4 cup red wine

2 pounds wide egg noodles

1. Cut venison into one inch cubes. Heat oil in large heavy soup pot. Add venison and brown.

2. Add onions, paprika, and salt. Cook, stirring often, until onions are soft. Add water and green bell pepper. Cover and cook on medium heat until meat and vegetables are fork tender. This should take about one and a half hours.

3. Meanwhile, bring a pot of water to a boil. Cook egg noodles until tender.

4. Serve hot venison goulash over egg noodles.

You might be surprised at how good venison really is!

Kauai Fine Dining

You're a dream vacation to Hawaii? Have you traveled along the exotic beaches and hungry now? Could be! So why not live with the Fine Dining Kauai now? Come, enjoy a wonderful meal on earth - Kauai Fine cuisine sumptuous lunch. I'm sure they have not tasted super delicious food elsewhere. Let me tell you something, if you enjoy your meal in Kauai Hawaii with a complete leisure and the assurance that you like,is offered with delicious food and modern, so we consider each of the following restaurants on the sea to visit Kauai. O Bistro Lighthouse (2484 Keneke St, Kilauea, HI 96754 Tel-808-828-0480)
o The Beach House Restaurant (5022 Lawa Road, Koloa, HI 96756, Phone 808-742-1424)

Restaurants are listed the most ideal for the detection of Kauai options for eating while on vacation in Hawaii Kauai. Eating & Drinking in these places is very convenient and offer moreatmosphere of enthusiasm to their dining tables with a sea view. Each of these restaurants specialize in Kauai has its own list of menu only in certain areas of the traditional cuisine of Hawaii. Lots of fresh local produce, your grace Kauai gourmet dishes. You will appreciate its great to be innovative ways of preparing and presenting food.

If a relaxing lunch or dinner at all restaurants are always ready with the appropriate menu items andDesserts served with a smile and elegant your mood, taste and choice. Environment of the performing life, your vacation in Hawaii Kauai Fine Dining will be a heavenly affair! Some distinctive menu items that you can see your gourmet dishes Kauai are:

or grilled, blackened, and / or Ginger crusted fresh fish
fresh fish baked
O Fresh Fish Sandwich
Or Blackened, Delmonico, and / or grilled steak designed objects
OFusion Chicken
or Chicken Bistro
or grilled chicken
Or Red bliss mashed potatoes
or baked stuffed pork loin
Or herbs and mushrooms
Or pork in coconut crust
or grilled pork medallions
or pineapple chutney
or tons of fresh vegetables
Or coconut shrimp
O Salads
O Pasta
Or Cheese Burger
Or Garden Burger
Or all of the quality and variety of delicious desserts and beverages

Roast Pork With Crackling

Ingredients:

1 loin of leg of pork

cooking salt

2lb (900g) potatoes

1 large can celery hearts

freshly chopped parsley

1 tbsp (15 ml) plain flour

¾ (450 ml) stock

Instructions

1. Set oven at 350°F (180°) or Mark 4.

2. Place the joint on a board and choose the sharpest knife you can find. The secret of good crackling is very thorough scoring. The rind of the pork should be scored at 1/4 inch (1 cm) intervals, the knife cutting deep into the soft fat underneath.

3. Once you have scored the joint, rub cooking salt into it. Then place on a baking tin with no additional fat and roast in the pre-set oven on the middle shelf. Cook for 25 minutes per lb. (450 g) and 25 minutes over.

4. Peel the potatoes and cut into even size pieces. Place them in a pan of cold salted water and bring to the boil. Drain and dry thoroughly. Place them in the fat around the meat 45 minutes before the end of the roasting time. Turn them over half way through the cooking time.

5. About 30 minutes before the end of the cooking time take joint out of the oven, baste thoroughly and raise the temperature to 450°F (230°C) or Mark 8.

6. Tip the celery into the pan and heat in its own juice. Dish the pork up on a warmed serving dish, surround with the roast potatoes and the celery and sprinkle with chopped parsley.

7. To make the gravy, tip off all but about 1 tbsp (15ml) of fat from the roasting tin. Add the flour and blend in well. Then tip in the stock and allow to bubble up well before serving in a sauce boat.

NOTE: Joints from the hind quarters of the pig give the best crackling.