Cooking with Kindness:

I. Introduction

Every year we celebrate our Intramural, and every Intramural each organizations of different colleges has to require a T-shirt with the organization's design for each members. I was belong to Le Cercle Culinaire's organization which is one of the majors of Hospitality Management that focuses on the field of Foods and Beverages. So as Food and Beverage major we must came up with a design that is related on our degree. The committees of our organization came up with the design, it has a tagline "Cook Food with Kindness", a tagline which our chef really confused to understand that was there such thing as "Cooking with Kindness"? Now my fellow classmates started to search something about this tagline. Does there's such thing as "Cooking with Kindness"? or these words were just made up just to have a tagline design?


II. Related Literatures

As I go into research about the "Cooking with Kindness" I realize that cooking with kindness have a great impact on those people who love to eat and those people who loves to create. Base on my understanding about the article "Cooking with Kindness: An Interview with Miami Spice 2015 Chef Timon Balloo" he doesn't say anything about "cooking with kindness" but rather what he did was cook food with kindness. His actions speaks louder than words. The way he prepare food for the people is the existence of what we call cooking with kindness. He also used his skills as chef to help children properly guided by the daily nutrients  from the food that they eat. The No Kid Hungry network is made up of many people: citizens, government officials, and business leaders. They work to make sure that kids have access to healthy food. They want to provide better school breakfast, and better summer meals. The most important thing for him is to cook together as a family and try to eat fresh.

Here also an article that inspires me that cooking with kindness really exist. An article about " Cooking with Kindness: A conversation with Joe Armato". Joe Armato is a certified dietitian. As a certified dietitian, Joe's responsibilities included the oversight of the menus and the purchasing and preparation of the food. Dietitians ensure the nutritional value of the meals and that individual client's nutritional need are met. He have the full autonomy to get in touch with the doctors, break down the composition of food and calories in accordance to the doctor's specification. Although often, Joe observes in the hall dietary problems that must be addressed by the doctor, and make recommendation to the doctor on a specific course of dietary action. In addition to being very involved with the patient's health, he also cooks during one mealtime a day. This things that he had done to his patients and co-workers really make sense that he doesn't just cook for people to eat but rather he cook food for people to get healthy again. On the other hand although Joe is a dietitians, he does not restrict himself from foods that he, himself, enjoys, other than fast food and soda, but he feels that both of these have too much fat or sugar and doing without them live a lot longer."I think you can eat mostly what you want, and when you want. However, everything must be in balance". These were the words according from him.

Another article that inspires me was the "Cooking with Kindness: ESL Academy Students Reach Out to Denver Homeless Shelter". This articles talks about the students of ESL Academy where they made a program for those students whose homes as far away from China, Saudi Arabia, Iran and Vietnam have to investigate local homeless shelter that needs assistance. These students planned and prepared homemade dishes base on their own family recipes.They also felt it was important to encourage the children’s literary development and organized a children’s book drive to collect books for the shelter’s library. The students were given a tour of the facilities, where they learned more about the shelter’s ongoing needs; future service projects are being planned. At the the end of a delicious dinner and the evening’s activities, student Hussin Alshawaf summed up the international students’ group experience, “We have all been blessed tonight."


III.Conclusion

Base of the articles that I had read about the tagline "Cooking with Kindness" I can really conclude that there is such thing as cooking with kindness. Cooking without kindness is just pure cooking, you just cooked the food with the purpose of someone will eat it.Cooking with kindness can really make sense that you have a certain goal to achieve that if this goal can't be achieved you feel disappointment. Cooking is not just letting people eat your dish, it has to be filled with kindness so people can really appreciate the effort you had made while cooking your dishes.

Delicious Danger

Not all good were good all the time. This were samples of  recipes that for me can harm you if not moderately consumed.

















Ginisang Togue 

Ingredients

• 1 pack Mung Bean Sprout (approximately ½ lb)
• ½ lb Tofu
• 1 big carrot, cut into strips
• 1 medium-sized onion, cubed
• 1 big tomato, cubed
• 6 to 8 pieces shrimp (head and scales removed)
• 1 tbsp oyster sauce
• 1 tsp garlic
• 1 red bell pepper, cut into strips
• 1 green bell pepper, cut into strips
• 2 tbsp soy sauce
• 1 pc chicken cube
• 1 cup water
• Salt and pepper to taste

Instructions

1. Fry the tofu until color turns golden brown then set aside. (slice the tofu into small squares)
2. Sauté the garlic, onion, and tomato
3. Put-in the shrimp, oyster sauce, soy sauce, and chicken cube. Simmer for 1 minute
4. Add the carrots and water then bring to a boil. Simmer for 2 minutes
5. Add the green and red bell pepper and Mung Bean Sprout
6. Put a dash of ground black pepper
7. Put-in the tofu and simmer for 3 minutes
8. Serve hot. Share and enjoy!

Mushed Potato 

Ingredients

    1 1/2 lbs (680 g) Yukon Gold potatoes, peeled and cut lengthwise into quarters
    1/2 teaspoon salt
    4 Tbsp (60 ml) heavy cream
    2 Tbsp (30 g) butter
    1 Tbsp milk (or more)
    Salt and Pepper


Instructions
1 Place the peeled and cut potatoes into a medium saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. Add a half teaspoon of salt to the water. Turn the heat on to high, and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through them with a fork.

2 While the potatoes are cooking, melt the butter and warm the cream. You can heat them together in a pan on the stove or in the microwave.

3 When the potatoes are done, drain the water and place the steaming hot potatoes into a large bowl. Pour the heated cream and melted butter over the potatoes. Mash the potatoes with a potato masher. Then use a strong wooden spoon (a metal spoon might bend) to beat further. Add milk and beat until the mashed potatoes are smooth. Don't over-beat the potatoes or the mashed potatoes will end up gluey.

Add salt and pepper to taste.






















Coconut Cream Angel

Ingredients

• 1/2 cup sugar 
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 cups whole milk
• 3 egg yolks, lightly beaten
• 1/2 cup flaked coconut
• 1 tablespoon butter
• 1-1/2 teaspoons vanilla extract
• 1 pastry shell (9 inches), baked
• 
  
• MERINGUE:
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon vanilla extract
• 6 tablespoons sugar
• 1/4 cup flaked coconut 

Instructions

1. In a small heavy saucepan, combine the sugar, cornstarch and salt. Add milk; stir until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer.
2. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in the coconut, butter and vanilla. Pour into prepared shell.
3. In a small bowl, beat the egg whites, cream of tartar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread meringue over hot filling, sealing edges to crust. Sprinkle with coconut.
4. Bake at 350° for 17-20 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator. Yield: 8 servings.

FUTURE!!!

We knew lots of ingredients because of studies and discoveries made by food experts and food analyst. We also have lots of fruits and trees known, but don't know the benefits and other things that can be created through these things. The big question is, what else can we made from these precious gifts in sustaining our needs and wants?

Alateris Fruit, a fruit we knew since we were a child. This fruit taste sweet and a sand-like texture on the inside. This fruit can be seen in our very own provinces. Commonly we saw this fruit everywhere, especially when we travel somewhere downtown or uptown. Since I was a child, I always pick many of this just to taste its sweetness. I don't know why some people don't know about his fruit, when they can see this everywhere. In someways I find this fruit interesting to be process and to make new product out of it.

Alateris Jam, a kind of jam that is new to our tongue and new partner for our breads. The process of making this into a jam is the same process as we made a home made jam. Wash first the fruit, then crush it, boil it, but not too much, when done, put a little bit of sugar and pectin, then cook to a full boil. Skim any excessive foam. Test its thickness of your choice. Then let it stand for few minutes, after that you can put it on a jar, cover it then process the jar in a boiling water bath. After few minutes get the jar and let it cool. Then you it, a new kind of jam you ever tasted.









Talisay Seed, is a seed from a very large tree that grows mainly in the tropical regions of Asia, Africa and Australia. The tree's scientific name is Terminalia catappa, a tree that has many health benefits from leaves to bark. The only problem is, for someone who has lack of knowledge about the importance of this tree, they can cut this without hesitation. I find this tree's seed interesting as a new ingredient that can be substituted on peanuts, kasoy and almond. When I was a child one of my friend collect some of these seed and I really don't have any idea why, I just watched him collecting it and when he collect most of those ripe ones he started to break it using a rock and I asked him why, and he replied that there is a seed inside this shell, then I helped him and figure out that there is really a seed inside the shell and also it is edible. The taste is just like a peanut. Since then I help him collecting those ripe shells and break it to taste it's seed. The seed for me I think can be an ingredient to a pancit dish, because of it's peanut liked texture and also a peanut-liked taste. I can't really say the exact taste cause I was a child when I eat some of these seeds, but as far as I remembered it is just like a peanut. 

Santan Flower, this plant is usually used as fences on our gardens and homes. When I was a child I like to collect some of these not just for decorations but, to pic one of its flower just to sip its juice. Santan has this kind of liquid inside the stem of its flower that taste sweet although the liquid is not half as the drop of water you can really taste the liquid inside it. What I am thinking now is that, because of technologies someone can collect those tiny drop of santan's liquid and create something out of it. A juice or an ingredient, either of the two can make a new discovery.

Justice for Food

From past years until nowadays we were victims of Food Crimes. We knew the trick but still can't avoid. We learned the bad side but still consumed. The government and some food experts tries their best to prevent this, but this on-going stuff never be stop. As new technologies improved, new tricks also be made. Food Crimes were the bad doing of how the food processed and no proper knowledge of what would be the effects of a certain product if continually produced and consumed.

Siomai is a dish we usually eat during free time or snack time, now one of the chosen dish for meal. One of the primary ingredient of this dish was the ground pork, and now lots of ingredients can also be added to enhance its flavor. Variety of stores sale siomai for its convenience and profitable character. Some stores bought directly from the producer and some were house made. This dish was surely best, but others abuse its profitable character and made another recipe in which they can gain more profits even though a cost of a low price. As we all know, many siomai were sold on sidewalks  and some of it were sold on a created store-bicycle. What more interesting was that, they sale siomai for a price half of its original. Know why? Maybe because the meat they have used is different from what it should suppose to be. The kind of meat we usually see on dark side places of the city and on the sidewalks. Worst thing is, we did not even notice that, this kind of meat we always disgust or should never be on our table is the meat we always ate during our meal time. So better made your own siomai than to be dependent on those untruthful sellers or maybe dine-in on a restaurant which have the quality standards for food.

Siomai is not the only dish that is a victim of food crime, but also the products, like what we heard about the late news that focuses on those teachers and student who got poisoned by a certain product which is the durian and mango stein candy. We all know that these fruits have supreme healthy benefits on our body, but in this case it cause poison. What to blame is the preparation of how they made this certain candy product, how they let the customer know the due date and were did they dispose those expired candies. According to them, they sold this certain candy years ago and didn't have this kind of report. Then as the government studies about the issue, the cause of the poisoning was a bacteria. This bacteria was called staphylococcus Bacteria, a bacteria which is usually seen on hair, skin, nose and mouth and also on animals. This means that when they do the product the makers didn't have proper hygiene and directly into work also maybe they have dogs pass through on their processing areas. This bacteria also, when on the temperature can multiply fast and can be killed by cooking. That means the manufacturer didn't have proper storage for their products and the way it cooked didn't comply it's required temperature.  The government learned about that this manufacturer didn't have sanitary permits and other required permits to put up a business which means this manufacturer is illegal. So be careful of what you eat because crimes are everywhere.
  

Unsatisfied Foods

We went to SM with my friends just to buy siopao and roam around just to have fun and enjoy the day. As we go along, after eating siopao, one of my friend told us to watch movie in Cinema, all the girls agrees but the movie must be "The Ant-man" or others except "The Minions". None of the us boys agreed, because what we want to watch is "The Minion". Since not all agrees to watch one specific movie, we decided to roam around again but now in the SM mall. Then we saw this new restaurant which is the "Rodeo Grill" since Jollibee is too mainstream and some other common restaurants have been visited, we decided to dine-in on the Rodeo Grill. At first we really not sure, for the price was expensive for us. Then we think of something so that we can dine-in on this restaurant, so we decided to barrow money to those who have more. All agreed, and ordered their desired food. I ordered their "Lechon Belly" for it has an extra rice and extra drink. Most of my friends ordered the meal that is not common, like the "Pork Ribs". I was feel dumb at first for buying meal that is  common instead of having an uncommon meal. Later on, as we finished eating I have observed that some of my friends meal have left overs and didn't eat much of his meal. I tasted some of their meal which is the Pork Ribs, and find it tasteless. Although the smell and aroma really make you tempted to eat and the look also was so delicious that you can't compare it to other. I really felt relieve that I ordered a common food which has a common taste for us than to bought delicious looking food with tempting aroma but tasteless when you ate.

 The price did not suit for the taste of this pork ribs, the price must be lesser than what it is in original. I thought a meal which has high price is more delicious than the lower one, but I was wrong.

Back when I was in 2nd year college, I always ate here at Ngohiong Express, located near at our university.Together with my friends we really like to stay here for the purpose of killing time cause of long hours vacant. For that reason we know some of their workers and their roles.
I mostly like to order their pinoy longanisa, because of it's cheap price. What I like most to bought is their fried chicken, not because of it's taste but because of it's gravy. As what I have observed in other ngohiong express branch, their gravy is not the same gravy which was I liked. I just knew that the best gravy maker of ngohiong express was stationed on the branch near our university, and when his not around on that specific week, no gravy for fried chicken. On other branch, they have creators also but I don't know why is the gravy they made is different from the gravy I liked when they have the same ingredients and procedures? Some also of their gravy smells bad and its not creamy-liked texture, but looks pale.

Go for Goto

Goto

Goto was originated in Manila. Cebu also has it's very own version of this, which is the Lugaw. Goto is made from the combined plain rice and the what they so called "pilet rice", a kind of rice that is sticky  when cooked. I first ate goto when we made some of it during our laboratory class, it was paired or flavored by salted egg, calamansi, garlic oil, garlic chips and soy sauce, which for me a good combination. I really liked it that, it made me go for a second round. The flavor and aroma gives me a feeling of rainy seasons and cold days even though at that time the temperature outside was very hot.

Balut for you

Balut

Balut was made from developing duck's embryo, boiled and eaten in the shell. Balut is famous streetfood in the Philippines. The embryo's juice, mix with salt, and a special made vinegar makes balut so delicious and appetizing. They say balut gives strength to the legs, and make it stronger. That is why some or most athletes loves to eat balut. When I first ate balut, I really don't like to eat it because of it's cooked embryo. My father told me to close my eyes while swallowing it so that I can't see the embryo. Later on, I  now love to eat balut. When you smell it, it smells like our usual chicken soup, but when you taste it, it is really appetizing. 

Pizza Cool

Mango Pizza

 We tasted a lot of kind of  Pizza with its different flavors, but this new creation of Pizza makes your appetite gone wild. The yummy taste of mango and its crust, together with the mango ketchup and hot sauce makes this pizza superb. I really miss the time when we visited the Pitstop Restaurant where this pizza was sold, and dine-in. When I first tasted it, I don't really get the taste, as if I was just eating a plain mango, but as I ate more, paired it with hot sauce, I now appreciate the real taste of this one of a kind pizza. Which I think best to be introduced to others and to my family and friends and get some time to dine-in and eat more of these.

What A Soup!!!

                                          Bouillabaisse

Bouillabaisse  is a traditional Provençal fish stew originating from the port city of Marseille. This soup is made up of 70% meat and 30%  liquid. I like this soup because of the combination of seafood and how the different flavors combined to become a delicious and one of a kind taste. I also liked the way it  was paired with toasted bread, because the bread will used to be a spoon and also in grabbing the meats. I like this also because the main ingredients can be replace by our very own Filipino ingredients. This soup for me, is best to eat especially during cold seasons and cold days. What makes this soup interesting is the feeling of bringing you into their place which is the Provençal, France.