Alavar Seafood Restaurant

Curacha w/ Alavar sauce

Alavar Seafood Restaurant

credit/source: facebook.com and Department of Tourism-Philippines and Alavar Seafood Restaurant Address: Don Alfaro Street Tetuan Zamboanga City
Zamboanga City 7000 Philippines

Note:If you are in nearby area in Tetuan, Zamboanga City Philippines you may visit and experience to taste this.

Tips on uses of cork

credit/source: facebook.com and 5-Minute Craft

Charlie Puth - Attention [Official Video]

credit/source: youtube.com and Charlie Puth and Warner

Martin Garrix & Troye Sivan - There For You [ Full live performance from...

credit/source: youtube.com and The Martin Garrix Hub and Martin Garrix & Troye Sivan  and Coachella

GOLDEN RULE or Words of Wisdom for Living

                                                                               

naomispenny.blogspot.com

1. If you Open it. Close it.

2. If you turn in On. You turn it Off.

3. If you Break. Admit it.

4. If you Value it. Take Care of it.

5. If you make a Mess. Clean it up.

6. If its none of you Business. Do not Ask.

7. If it Ain't Broke. Do not Fix it.

8. If it will Brighten someone's day. Say it.

9. If it makes you happy. Then GO.

10. If it will Mess someone's life. Do not Say it.

11.If it will Tarnish someone's reputation. Keep  it to Yourself.

Eggs: FACT or Fiction Crack part 3

Fact or fiction? : Shell colour determines how healthy an egg is.

Shell colour has nothing at all to do with nutritional value - it's purely to do with the breed of chicken. 

How nutritious an egg is depends on what the chicken eats, not what colour the shells are.

Reminder: There some people who react/allergy when they eat egg or sometimes to chicken itself.

Fact or fiction? : Only brown chickens lay brown eggs.

Untrue.  The true facts are that every shell starts off white and the colour pigment is added as the egg travels through the chicken.  What colour the shell is at the end of that process depends entirely on the breed of chicken. 

Some breeds lay light brown, some a delicious chocolatey-dark brown, some cream, some white - and some even lay amazing blue-green eggs. 

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Fact or fiction? : You can tell what colour eggs a hen will lay by her earlobes.

This one's a "yes and no" answer. 

Some people believe that all hens with white earlobes lay white eggs and those with red ears lay brown.  And that's true - in some pure bred species. 

But it's not true in others, and it's definitely not so in hybrids.  There are just too many exceptions for this to be taken as a given fact.

The real myth is that you can tell what colour eggs will be by the colour - any colour - of earlobes.  If this were true then golden-eared chickens would be laying golden eggs (if only!) and Silkies, which have blue earlobes, would lay blue eggs.  Which they don't.

The gorgeous blue eared Silkie chickens lay a lovely creamy-brown egg.

So if you want an interesting, colourful egg basket, don't depend on earlobes!  Look closely at which breeds lay which colour.  My pages about different chicken breeds always tell you the colour you can expect.

Fact or fiction? : Hens will only lay if there's a rooster around.

This one is also a myth.  The fact is that no matter how important a rooster thinks he is - and they do tend to think a lot of themselves - hens do not need him to be able to lay eggs. 

A chicken produces an egg whether or not there's a rooster in the flock - it's part of her natural cycle. 

But the egg will never be fertile, that is never have the chance of growing into a live chick,  unless there's a rooster to fertilize it.

Roosters may strut their stuff, but they're not necessary for egg-laying.

Fact or fiction?  : Fertile eggs are not safe to eat.

It's perfectly safe to eat an egg which has been fertilized. There's a debate about whether they're more nutritious than unfertilized eggs but although some evidence has been found of a slightly higher level of cholesterol in fertilized eggs, it's not enough to make a significant difference.  (See this report for more information).

Some people don't like to eat an egg which may have been fertilized because they believe it contains the embryo of a baby chick.  In fact, an egg fertilized by a rooster will contain cells which could turn into a chick - but only under the right circumstances.  

The cells will not start to develop unless the egg is warmed to between around 21º to 24º C (70º to 75º F) within about seven days of laying and kept at that temperature for twenty-one days.

Incubation, day seven.  The chick's developing vein system and eye can be clearly seen.

There are two ways to tell whether the egg is fertile.  The first is to break it.  A small, light-coloured, doughnut-like shape - often called a 'bulls-eye' - on the surface of the yolk indicates that in the right conditions this would have been able to hatch into a chick.

The second, of course, is to incubate eggs which you believe to be fertile.  Within seven days you should see a network of veins appearing - as in the picture above.

And how to make sure the eggs you eat aren't fertilized if you just don't fancy it?  Simple - make sure a rooster goes nowhere near your girls!

Sources.

'Cholesterol and phospholipids content of yolk from fertilized and unfertilized hen eggs'. Guedes, da Silva and Soares; Pub. U.S. National Library of Medicine, 1992.

'Choline: Critical role during fetal development and dietary requirements in adults'.  Zelsel; Pub. National Institute of Health : Annual Nutrition Review, 2006.

credit/source:http://www.raising-happy-chickens.com/egg-facts.html
Note: All photos are credit to original writer and article sources.
All Photos are credit to www.raising-happy-chickens.com or the original writer's references

Eggs: Myths vs. Facts Crack part 2

Via: pexels.com

Reminder: There some people who react/allergy when they eat egg or sometimes to chicken itself.

Opportunities, like eggs, come one at a time.

• The entire yolk is actually only one cell, one of nature’s largest. In fact, an ostrich egg, which can serve about 24 for breakfast, is probably the largest cell nature is currently manufacturing.
• The color of the shell is strictly a function of the breed of the bird. Find out more about different chicken breeds and the eggs they produce.
• Americans consume an average of 281 eggs per year, which keeps about 285 million hens busy day and night.If you’d like to keep your own hens busy, check out our Raising Chickens blog.
• An old-fashioned but valid test for egg freshness is accomplished by gently dropping a whole uncooked egg into a salt solution (two tablespoons salt in two cups of water.) If very fresh, the egg will be full and heavy and it will sink and tip to one side. If moderately fresh, it will remain suspended in the middle of the water in an upright position; if it bobs up to the top, it is stale.Learn how to do this test and see other egg tips in this video.
• Government grades are based on the size of the air cell in the egg, the egg’s quality, and its freshness.
• A Grade AA egg must be less than ten days old from packing, a Grade A, 30 days.
• The whitish, twisted material seen near the raw egg yolk is thick albumen, which is part of a layer of dense egg white surrounding the entire yolk. Its purpose is to help keep the yolk centered in the egg. The albumen is especially prominent in fresh, high-quality eggs.
• The color of the yolk is determined by the feed. If the chicken eats grass, yellow corn, or other feedstuffs rich in yellow pigments, the yolk will be deep yellow in direct relation to the amount of yellow in the feed, regardless of the breed of chicken or color of the shell.
• The incubation period of a chicken egg is 21 days.
• Shortly after an egg is laid, it is placed in front of a light source that reveals the condition of the innards. This process, called candling, can detect cracks in the shell or harmless but unappetizing blood spots on the yolk. It also reveals the size of the egg’s air cell: the smaller the cell, the better the egg.
• If eggs are being grown in a backyard, there is a process to collecting, cleaning, and storing them.
• Old wives’ tales suggest that the shape of an egg indicates the sex of the chick that will hatch from it. Unfortunately, there is no truth to this myth. Scientists are unable to distinguish between the sexes before the eggs hatch.
• The greenish gray color around the yolk of a hard-boiled egg is a harmless compound of iron and sulfur called ferrous sulfide, which forms when an egg is heated. To prevent its formation, boil the egg only as long as is necessary to set the yolk, and then plunge it into cold water and peel it promptly.

You can learn even more about eggs and eggshells and their various uses here.

Did you know? While brown, white, and green eggs are essentially the same in nutritional value, there are definite preferences by individuals and by people in different regions of the country. Do you have a preference? Let us know!

credit/source: http://www.almanac.com/content/useful-and-surprising-egg-facts

Myth: Organic eggs and brown eggs are safe from Salmonella.

Truth is, neither organic eggs nor brown eggs are safe from Salmonella. Egg shell color is determined by the breed of hen, and organic is a labeling term to describe how hens are raised.

Myth: You can pasteurize fresh eggs at home in the microwave.

Please don’t try this at home! While the process of pasteurization utilizes heat, it’s a bit more complex than just pressing a button on the microwave. According to the USDA, “The equipment to pasteurize eggs isn’t available for home use, and it is not possible to pasteurize shell eggs at home without cooking the contents of the egg.”

Myth: Egg pasteurization destroys nutrients.

Eggs are high in protein, essential vitamins and minerals, and pasteurization doesn’t change this fact!

Myth: Washing eggs before use eliminates any Salmonella bacteria that may be present.

This won’t work because if any Salmonella bacteria are present, they are usually inside the egg – the microbes come from a hen’s reproductive tract and are passed to the inside of the egg before it’s laid.

Myth: Eggs from local farmers are safer than those purchased at a grocery store.

This is a very common egg myth! Your farmers market is a great place to find local foods, but that doesn’t guarantee the foods are any safer than those at the grocery store. Eggs come from chickens, and chickens harbor Salmonella bacteria. Your best bet: choose a fresh egg that has undergone all-natural pasteurization.

Myth: Cage-free eggs are free from Salmonella.

Remember, eggs come from chickens, and chickens harbor Salmonella bacteria. Bacteria can come from rodents, feed, flies, water, dust and even other birds, which is why all types of eggs are included the Food and Drug Administration’s Egg Safety Rule.

Myth: Since Salmonella is only found in the yolks of raw eggs, eating raw egg whites is safe.

While it’s true that egg yolks are a common point of contamination, egg whites can also be contaminated. The USDA says, “Researchers say that, if present, the Salmonella is usually in the yolk or ‘yellow’. However, they can’t rule out the bacteria being in egg whites. So everyone is advised against eating raw or undercooked egg yolks and whites or products containing raw or undercooked eggs.”
credit/source: https://www.bestfoodfacts.org/egg-myth

Eggs: Myth vs Facts Crack

Via: pexels.com

Reminder: There some people who react/allergy when they eat egg or sometimes to chicken itself.

Forget everything you've been told about cooking eggs – we've cracked the truth. 

1. THE MYTH: You should keep eggs in the fridge

Marcelo Braga/CC BY-SA 2.0/adapted/Flickr: elbragon

THE TRUTH: It's a debate that will probably rattle on for as long as there are humans, eggs and fridges, but the truth is this: British eggs have a very low risk of salmonella, so chill. Keeping them in the cupboard is fine – they don't need to go in the fridge. And foodies everywhere agree that cooking with eggs at room temperature gives a better rise to your sponge anyway. 

But if you still insist on being Team Fridge, ignore the built-in egg rack and pop them on a shelf instead. All the opening and closing of the door will shake them up, thin the egg whites, expose them to temperature fluctuations and do them more harm than a quiet life in the cupboard. 

 

2. THE MYTH: Fresh eggs are best

Via: giphy.com

THE TRUTH: It's true that for poaching, frying and meringues you want the freshest egg you can find. Crouch near a hen if you need to. But for the perfect boiled egg, it's actually better to use an egg that's over a week old; the egg white comes away from the membrane inside the shell, making it much easier to peel for that all-important egg and cress sarnie.

Check the freshness of your egg by seeing if it sinks (fresh!) or floats (bad!) in water. The perfect egg for boiling will sink but stand upright in the bowl, rather than lying on its side. Very scientific.

 

3. THE MYTH: You can't make scrambled eggs in the microwave

Via: Sainsbury's

THE TRUTH: Look, we're not saying they'll be the best scrams you've ever eaten – but when it's a choice between cheat's eggs and no eggs at all, Mr Microwave is your pal. Just whisk well before you pop them in, stir halfway through, and err on the side of caution; they'll keep cooking for a few seconds after the ping. 

 

4. THE MYTH: You should never add milk to scrambled eggs 

Stacy/CC BY-SA 2.0/adapted/Flickr: notahipster

THE TRUTH: The mere suggestion that you might want to bulk out your eggs with a few drops of milk is enough to get you kicked out of some kitchens... but actually, adding a spoonful or two of whole milk can give you softer, more velvety scrams. Likewise a dash of cream, or a dollop of crème fraîche. 

Some cooks even swear by adding water, but don't tell anyone you got that from us. 

 

5. THE MYTH: Egg shells are magnetic

Via: gif2fly.com

THE TRUTH: It's true that one of the niftiest ways to fish out broken eggshell is using another piece of eggshell. But that's not because the egg has a magical forcefield that attracts its own kind. Sorry. It's just because the thin, curved edge of the shell pierces the thick egg white easily.

Not magic. Still nifty.

 

6. THE MYTH: White eggs are better

Via: pixabay.com

THE TRUTH: Finding white eggs might feel like your golden ticket to a fancy breakfast, but the truth is there's virtually no difference in taste or nutrition between white and brown – they're just the product of different breeds. Brown-feathered hens lay brown eggs, while white hens tend to lay white ones. These days brown hens are just much more common in the UK. In the US they have the opposite situation, where brown eggs are the rare ones that foodie shoppers shell out more for. 

 

7. THE MYTH: You should add vinegar to your poaching water

Via: giphy.com

THE TRUTH: OK, so the vinegar devotees aren't wrong – just different. Acids in the water help to speed up the coagulation process, setting the egg whites faster. In theory that's a good thing as you're less likely to end up with wild stringy bits, but it will also make your whites firmer and squeakier (dare we say, rubbery?).

It's all just a matter of personal taste.

 

8. THE MYTH: Meringues need vinegar too

Via: pixabay.com

THE TRUTH: As with poached eggs, there is a scientific reason for this. But if you're wary of the faint tang of a chip shop ruining your lovely pavlova, you can achieve the same result with lemon juice or cream of tartar.

Or skip it altogether and just be patient.

 

9. THE MYTH: An omelette should never be stirred

Jorge Gómez/CC BY-SA 2.0/adapted/Flickr: somnoliento

THE TRUTH: Saturday Kitchen might have got us all thinking the only way to a tasty omelette is to jiggle it about wildly for four seconds before slopping it out on a plate, but plenty of chefs swear by the tilt-and-stir spatula method – your wrists, your choice.

But while a good, fluffy omelette doesn't have to be frantic, it does need to be quick. Aim to get it from pan to plate in less than a minute. 

 

10. THE MYTH: You shouldn't season eggs before they're cooked

Connie Ma/CC BY-SA 2.0/adapted/Flickr: ironypoisoning

THE TRUTH: While some people (Gordon Ramsay, for one) will tell you that adding salt to raw egg breaks down the egg's structure and turns things watery, it actually makes no difference. It can even make your eggs more tender.

"Salt acts as a buffer between the proteins in the eggs, which prevents them from linking as tightly as they otherwise would during cooking," says Daniel Gritzer from Serious Eats. "The tighter the proteins link, the more water they push out and the tougher the egg becomes." Which is all a very scientific way of saying that adding salt stops your eggs getting tough. 

So no need to hold ouef till the end, then. Phew.

 

11. THE MYTH: You should baste fried eggs with hot oil

Via: pexels.com

THE TRUTH: In theory, it's so simple, but fried eggs can still be tricky blighters. Especially when you'd rather turn vegan than encounter a string of snotty, uncooked white on your toast.

While spooning hot, spitting oil or fat over the top of your egg can speed things up, it's loads easier (and less dangerous) to add a few drops of water to the pan and cover the egg for 30 seconds to steam it.

Voila! Perfectly set whites and a sunny, runny yolk... and no need for the first aid kit. 

 

12. THE MYTH: The chicken came first

THE TRUTH: Two words: dinosaur eggs. That's just obvious.

credit/source: https://recipes.sainsburys.co.uk/articles/tips/12-egg-myths-you-probably-believe-but-shouldnt

Note:All photos are credit the original writer's references. 

Happy Easter Sunday Everyone

credit/source: facebook.com and Think Positive words

The Body Parts of Chicken

The most significant parts of a chicken’s head are the comb, the eyes and ears, the beak and nostrils, and the wattles and the neck. Following is a closer look at each of these parts, from the head down.

THE CHICKEN’S COMB

At the very top of the chicken’s head is a fleshy red area called the comb. The combs of Silkie chickens, a small breed, are very dark maroon red. Both male and female chickens have combs, but they’re larger in males.

Baby chicks hatch with tiny combs that get larger as they mature. The shape of the comb may not be totally apparent in a young chicken, but you should be able to tell whether the comb is upright, rose-combed (a crumpled-looking comb tight to the head), or double.

Credit: Illustration by Barbara Frake

Different breeds have different types of combs. Depending on the breed, the comb may be floppy, upright, double, shaped like horns, or crumpled and close to the head.

These differences in combs are a result of breeders selecting for them. Chicken breeds with small combs close to the head were often developed in cold countries. Large combs are prone to frostbite in cold weather, and parts of them may turn black and fall off. Conversely, large, floppy combs may help chickens cool down in hot, humid weather.

The comb acts like the radiator of a car, helping to cool the chicken. Blood circulates through the comb’s large surface area to release heat. The comb also has some sex appeal for chickens.

THE EYES AND EARS OF A CHICKEN

Moving on down the head, you come to the chicken’s eyes. Chickens have small eyes — yellow with black, gray, or reddish-brown pupils — set on either side of the head. Chickens, like many birds, can see colors. A chicken has eyelids and sleeps with its eyes closed.

Chicken ears are small openings on the side of the head. A tuft of feathers may cover the opening. The ears are surrounded by a bare patch of skin that’s usually red or white. A fleshy red lobe hangs down at the bottom of the patch. In some breeds, the skin patch and lobe may be blue or black. The size and shape of the lobes vary by breed and sex.

If a chicken has red ear skin, it generally lays brown eggs. If the skin patch around the ear is white, it usually lays white eggs. A chicken may occasionally have blue or black skin elsewhere, but the skin around the ear will still be red or white. This coloring can help you decide whether a mixed-breed hen will lay white or brown eggs, if that’s important to you.

Three breeds lay blue or greenish eggs: the Araucana, the Ameraucana, and the Easter Eggers. Those breeds have red ear-skin patches.

THE BEAK AND NOSTRILS OF CHICKENS

Chickens have beaks for mouths. Most breeds have yellow beaks, but a few have dark blue or gray beaks. The lower half of a chicken’s beak fits inside the upper half of the beak. When the bird is breathing normally, you should not see a gap where daylight shows between the beak halves. Also, neither beak half should be twisted to one side.

A bird’s beak is made of thin, hornlike material and functions to pick up food. Beaks are present on baby chicks, and a thickened area on the end of the beak, called the egg tooth, helps them chip their way out of the eggshell. Chickens also use their beaks to groom themselves, running their feathers through their beaks to smooth them.

Chickens don’t have teeth, but inside the beak is a triangular-shaped tongue. The tongue has tiny barbs on it that catch and move food to the back of the mouth. Chickens have few taste buds, and their sense of taste is limited.

At the top of the beak are the chicken’s two nostrils, or nose openings. The nostrils are surrounded by a raised tan patch called the cere. In some birds, the nostrils may be partially hidden by the bottom of the comb. Birds with topknots have much larger nostril caverns. The nostrils should be clean and open. A chicken’s sense of smell is probably as good as a human’s, according to the latest research.

THE CHICKEN’S WATTLES AND NECK

Under the beak are two more fleshy lobes of skin, one on each side. These are called the wattles. They’re larger in males, and their size and shape differ according to breed. The wattles are usually red, although in some breeds, they can be blue, maroon, black, or other colors.

The neck of the chicken is long and slender. It’s made for peeking over tall foliage to look for predators. The neck is covered with small, narrow feathers, called hackle feathers, that all point downward.

credit/source: http://www.dummies.com/home-garden/hobby-farming/raising-chickens/the-parts-of-a-chickens-head-and-neck/

photo: roysfarm.com

Click below for complete body parts and definition of chicken

credit/source: http://www.roysfarm.com/body-parts-of-chicken/

Kind of Life you Deserve

kutikyaw

Know that there are not any shortcuts to tomorrow

You have to make your own way
It is not always easy

It takes a strong spirit,
an open mind
and a willing heart

But you have all those....and more...

Life is not only days and years

It is what you do with time
and with all the goodness that is inside you

Make a Wonderful Life....that kind of Life you Deserve.

by Unknown and naomispenny.blogspot.com

Battle Trip | 배틀트립 – Ep.19 : Dara Tour [ENG/2016.10.02]

credit/source: youtube.com and KBS World TV and Ms. Sandara Park

Violet Shade Eye shadow for Spring Look

credit/source: Room27

credit/source: 

Ways to put Ban-Aid on your Finger

credit/source: facebook.com and C Channel Note: Sometimes it is difficult to place the ban-aid exactly to the wound or cut so I hope this can help for different position on you finge.

Cats ring bell for food. Watch

横に並んで注文 pic.twitter.com/lQYeyfnsMC

— ねこナビ編集部@VR動画公開中 (@b_ru_ru) March 30, 2017

The video is credit/source: twitter.com and @b_ru_ru