From Miman, with Love: a Grandmother's Memoir
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Sharon's Noranian Turn: Stardom, Embodiment, and Language in Philippine Cinema
Sharon's Noranian Turn: Stardom, Embodiment, and Language in Philippine Cinema Bliss Cua Lim Discourse, Volume 31, Number 3, Fall 2009, pp. 318-358 (Article) Published by Wayne State University Press For additional information about this article http://muse.jhu.edu/journals/dis/summary/v031/31.3.lim01.html Access Provided by University of California @ Irvine at 11/09/10 7:10PM GMT Sharon’s Noranian Turn: Stardom, Embodiment, and Language in Philippine Cinema Bliss Cua Lim Writing in 1965 under the pseudonym Quijano de Manila, National Artist Nick Joaquin vividly describes an era when the decline of the great Philippine film studios spawned an unbridled “star system still in apogee.” In the 1960s, star worship fuels the popular cinema and feeds “the avarice of the independent producer.” The middle- class lament that mainstream Filipino movies are hardly “quality” pictures, Joaquin writes impatiently, misses the point: “The movie fans crowd to a local movie not because they expect a sensible story or expert acting or even good entertainment”; instead, they go to the movies to see the stars they adore—action film kings Fernando Poe Jr. and Joseph Estrada, glamour goddesses Amalia Fuentes and Susan Roces. “Our movie idols remain idolized, whatever the quality of their vehicles, as long as they remain impossibly young, impossibly glamorous, impossibly beautiful”1 (figure 1). This is a form of star worship that, in its emphasis on an unrealizable world, ends by preventing audience identification. The spectatorial plea- sures offered by the star system of the early to mid-1960s, Joaquin argues, are not driven by identification but by wonder, idolatry practiced from afar. -
RECEPTION MENU Priced Per Platter
The Iberian Pig is a modern Spanish tapas restaurant. As a fixture in Atlanta since 2009, we have grown a loyal following by delivering guests bold, flavor packed dishes, in a warm convivial environment. Traditionally, tapas have served a means to encourage and spark conversation between friends, family, coworkers, and even strangers, making The Iberian Pig the perfect venue for parties and private events of all sizes and styles. We have semi-private and private dining spaces that can accommodate various sizes of groups and that are suited for various event styles. Please see our Event Spaces guide to view our floor plans. We can offer full restaurant buyouts for larger groups and can accommodate up to 250 guests, depending on the style of event. Please contact us for details and availability. We look forward to serving you. ELIZABETH RIDGWAY, Private Events Manager [email protected] 678-695-0665 SPECIAL EVENT MENU OPTIONS Please see below for our menu options. Gluten free and Vegetarian menu selections are available upon request. Please keep in mind that The Iberian Pig is a seasonal kitchen and bar. Menu items can change based on seasonality, availability, and sustainability. For groups larger than 50, buffet options are available. Please inquire with the events manager for details. RECEPTION MENU Priced per platter. Each platter serves 10 guests. This menu is available for standing reception style events, and for parties of 15 guests or more. SELECTIONS B.W.D. applewood bacon wrapped Medjool dates, Manchego cheese, walnut, -
Microorganisms in Fermented Foods and Beverages
Chapter 1 Microorganisms in Fermented Foods and Beverages Jyoti Prakash Tamang, Namrata Thapa, Buddhiman Tamang, Arun Rai, and Rajen Chettri Contents 1.1 Introduction ....................................................................................................................... 2 1.1.1 History of Fermented Foods ................................................................................... 3 1.1.2 History of Alcoholic Drinks ................................................................................... 4 1.2 Protocol for Studying Fermented Foods ............................................................................. 5 1.3 Microorganisms ................................................................................................................. 6 1.3.1 Isolation by Culture-Dependent and Culture-Independent Methods...................... 8 1.3.2 Identification: Phenotypic and Biochemical ............................................................ 8 1.3.3 Identification: Genotypic or Molecular ................................................................... 9 1.4 Main Types of Microorganisms in Global Food Fermentation ..........................................10 1.4.1 Bacteria ..................................................................................................................10 1.4.1.1 Lactic Acid Bacteria .................................................................................11 1.4.1.2 Non-Lactic Acid Bacteria .........................................................................11 -
Restaurant and Taqueria Family Owned and Operated Since 2006 Platillos Mexicanos Desayunos Milanesa De Res: $9.99 Parrillada Girasol: $25.99 Breaded Steak
Restaurant and Taqueria Family Owned and Operated since 2006 Platillos Mexicanos Desayunos Milanesa De Res: $9.99 Parrillada Girasol: $25.99 Breaded steak. Served with rice, beans, and salad. Huevos Revueltos: $6.99 Serves two people. Mix of Mexican-barbecue grilled chicken, Scrambled eggs. Served with rice and beans. beef, pork, sausage, onion and bell pepper. Served with Cecina A La Plancha: $9.99 double rice, beans, and salad. Grilled pre-seasoned and dried Cecina steak. Served with rice, Huevos Con Jamon, Tocino o Chorizo: $6.99 beans and salad. Scrambled eggs with your choice of ham, bacon or spicy Mexican Arrachera Girasol: $10.99 sausage. Served with rice and beans. Grilled Skirt steak accompanied with prickly pear, spring onion Chuletas De Res: $9.99 and jalapeno. Served with rice, beans, and salad. Thick seven bone steak on the grill. Served with rice, beans, Huevos Ala Mexicana: $6.99 and salad. Scrambled eggs lightly fried with green chili pepper, onion and tomato. Pollo A La Mexicana: $9.99 Served with rice and beans. Mexican-style chicken fajitas, cooked with onion, tomato, and Costillas De Res: $9.99 jalapeno. Served with rice, beans, and salad. Short ribs on the grill. Served with rice, beans and salad. Huevos Rancheros: $6.99 Fried eggs served on top of corn tortillas smothered in a homemade Pollo A La Plancha: $9.99 Fajita Los Girasoles: $11.99 sauce accompanied with ham. Served with rice and beans. Grilled chicken. Served with rice, beans, and salad. Your choice of meat, mixed with bell pepper, and onion. Served with rice, beans, and salad. -
Crisostomo-Main Menu.Pdf
APPETIZERS Protacio’s Pride 345 Baked New Zealand mussels with garlic and cheese Bagumbayan Lechon 295 Lechon kawali chips with liver sauce and spicy vinegar dip Kinilaw ni Custodio 295 Kinilaw na tuna with gata HOUSE SPECIAL KIDS LOVE IT! ALL PRICES ARE 12% VAT INCLUSIVE AND SUBJECTIVE TO 10% SERVICE CHARGE Tinapa ni Tiburcio 200 310 Smoked milkfish with salted egg Caracol Ginataang kuhol with kangkong wrapped in crispy lumpia wrapper Tarsilo Squid al Jillo 310 Sautéed baby squid in olive oil with chili and garlic HOUSE SPECIAL KIDS LOVE IT! ALL PRICES ARE 12% VAT INCLUSIVE AND SUBJECTIVE TO 10% SERVICE CHARGE Calamares ni Tales 325 Fried baby squid with garlic mayo dip and sweet chili sauce Mang Pablo 385 Crispy beef tapa Paulita 175 Mangga at singkamas with bagoong Macaraig 255 Bituka ng manok AVAILABLE IN CLASSIC OR SPICY Bolas de Fuego 255 Deep-fried fish and squid balls with garlic vinegar, sweet chili, and fish ball sauce HOUSE SPECIAL KIDS LOVE IT! ALL PRICES ARE 12% VAT INCLUSIVE AND SUBJECTIVE TO 10% SERVICE CHARGE Lourdes 275 Deep-fried baby crabs SEASONAL Sinuglaw Tarsilo 335 Kinilaw na tuna with grilled liempo Lucas 375 Chicharon bulaklak at balat ng baboy SIZZLING Joaquin 625 Tender beef bulalo with mushroom gravy Sisig Linares 250 Classic sizzling pork sisig WITH EGG 285 Victoria 450 Setas Salpicao 225 Sizzling salmon belly with sampalok sauce Sizzling button mushroom sautéed in garlic and olive oil KIDS LOVE IT! ALL PRICES ARE 12% VAT INCLUSIVE AND SUBJECTIVE TO 10% SERVICE CHARGE Carriedo 385 Sautéed shrimp gambas cooked -
¡Buen Provecho! Quesos Embutidos Frituras
EMBUTIDOS ¡BUEN PROVECHO! Jamón ibérico de bellota Fermín ‘Hey, you’re here! So start eating…’ Hand-carved, dry-cured ham from the Pan de cristal con tomate legendary free-range, acorn-fed, Toasted slices of uniquely crispy and ibérico pigs of Spain 35 per oz ethereal bread brushed with Jamón ibérico Fermín fresh tomato 12.5 Dry-cured ham from the legendary Anchoas españolas black-footed ibérico pigs of Spain 18 Don Bocarte Spanish anchovies 8.5 Jamón serrano Fermín Pasamontes Manchego 18-month salt-cured serrano ham 12 (D.O. Manchego, La Mancha) A sweet Lomo ibérico de bellota Fermín and tangy sheep’s milk cheese 6 Smoke-cured acorn-fed pork loin 14 Piquillos Julian de Tolosa Chorizo ibérico de bellota Fermín Confit of piquillo peppers with A dry-cured chorizo made with ibérico lardo 6.5 ibérico meat 12 Salchichon ibérico de bellota Fermín A dry-cured sausage made with ibérico QUESOS meat 12 Selection of 3 cheeses 28 Selección de embutidos Caña de cabra con higos A selection of jamón ibérico Fermín, jamón (Murcia) A soft, semi-sweet goat’s milk serrano, lomo, salchichon and chorizo cheese paired with raisin walnut bread ibérico de bellota Fermín 30 and fig jam 10 Add jamón ibérico de bellota 15 Idiazábal con membrillo (D.O. Idiazábal, Basque Country and FRITURAS Navarra) A smoked, nutty-flavored sheep’s ‘Frying is overrated… Yeah right!’ milk cheese paired with quince paste 10 Patatas bravas* San Simón con garapiñado de frutos secos A Jaleo favorite with spicy tomato sauce (Galicia) A smoked cow’s milk cheese paired and alioli 11.5 with -
Whole Lechon
PremiumPartyPackage All Time PinoyFavorites (Serves approximately 50-75) CLASSIC COMBO Order Now ! $499 1 Entree $4.95 2 Entrees $6.50 Kare-Kare Full tray Grilled Chicken (Bone-in) 80 pcs A LA CARTE Pork & Chicken BBQ 75 pcs Tilapia Escabeche Half tray Vegetable Pinakbet Full tray Small $3.00 Palabok Full tray Pork Menudo Full tray Medium $6.00 Large $9.00 Package Meat or Seafood ValueParty Catering & To Go Small $3.50 SET A $139 SET B $149 Pork & Chicken BBQ 20 pcs Grilled Chicken (Bone in) 20 pcs Medium $6.50 Menu Lumpiang Shanghai 60 pcs Beef Caldereta 1/2 tray Large $9.50 Grilled Chicken (Bone in) 20 pcs Lumpiang Shanghai 60 pcs Pinakbet 1/2 tray Chopsuey 1/2 tray Bihon or Canton Noodles 1/2 tray Bihon or Canton Noodles 1/2 tray WHOLE LECHON Steamed Rice Full tray Steamed Rice Full tray PRICE VARIES Grill City can be found in these BY LOCATION SET C $159 SET D $239 Seafood City Supermarkets: Bistek 1/2 tray Kare-Kare 1/2 tray A delicious centerpiece for your party! Lumpiang Shanghai 60 pcs Pork & Chicken BBQ 30 pcs • Sacramento • National City Tilapia Escabeche 1/2 tray Grilled Chicken (Bone in) 30 pcs Chopsuey 1/2 tray Tilapia Escabeche 1/2 tray 6051 Mack Road, 1420 E. Plaza Bloulevard Pinakbet 1/2 tray Sacramento, CA 95823 National CitySan Diego, CA 91950 Bihon or Canton Noodles 1/2 tray Tel. No: (916) 393-8910 Tel. No: (619) 336-1833 Steamed Rice Full tray Bihon or Canton Noodles 1/2 tray Steamed Rice Full tray • Cerritos •Chula Vista SET E $259 SET F $279 17202 Norwalk Boulevard 285 E. -
Occurrence of Staphylococcus Aureus in Some Philippine Foods and Its Enterotoxins in Smoked Fish (Sardinella Longjceps C.V.)
Trans. Nat. Acad. Science & Tech. (Phils.) 1988: 10: 431-43� OCCURRENCE OF STAPHYLOCOCCUS AUREUS IN SOME PHILIPPINE FOODS AND ITS ENTEROTOXINS IN SMOKED FISH (SARDINELLA LONGJCEPS C.V.) Ida F. Dalmacio, P.P. de Guzman and E.T. deJa Cruz Institute of Biological Sciences, UPLB-CAS College, Laguna, Philippines ABSTRACT Some dried and salted Philippine foods analyzed for the occurrence of S. aureus yielded average counts of 8.2 x 103 - 6.5 x 104/g sample. Eighteen lots of market samples of smoked-crued takban (tinapa) were all found positive for S. aureus with four samples containing enterotoxin A in amounts ranging from 3.24 - 5.52 p.g/g and one sample containing 5.08 p.g/g enterotoxin Din addition to enterotoxin A. The presence of S aureus in a nwnber of our dried and salted foods suggests the poor handling and storage methods given such commodities. Further, smoked Hsh, a commonly consumed product, can be a potential cause of food poisoning. Introduction Staphylococcus aureus Rosenbach continues to be one of the primary food borne disease organisms despite extensive research on its growth requirements, epi demiology and control. Food poisoning caused by the organism is characterized by law mortality and relatively short duration, but the frequency of its outbreaks and the severity of its symptoms mark the disease as an important foodborne hazard. The true incidence of staphylococcal food poisoning is unknown locally since it is not a reportable disease. Most cases are never seen by a physician because of its relatively short duration. Only outbreaks involving large numbers of people as may occur at picnics, group dinners or public institutions are likely to establish the cause of illness. -
Filipino Star February 2010 Edition
Volume XXVIIi, No. 2 February 2010 www.filipinostar.org Filipino Solidarity Coop moves Noli Bade took the time to assist movers in putting furniture and equipment into a van during the moving of the Filipino Solidarity Cooperative, January 31, 2010. Montreal, January 31, 2010 - on the rent and to reduce its losses. Its new tenant immediately moved into premises in the basement apartment of The Filipino Solidarity Cooperative has lease which was supposed to expire the vacated space starting February 1, moved to a temporary location to save on April 30, 2010 was cancelled and a 2010. The Coop leased its new See Page 4 The Filipino Coop Cardinal Turcotte to Consecrate the Filipino Catholic Mission ChurchBy Hilda Tan Veloso His Eminence Jean Claude Cardinal Turcotte, archbishop of the archdiocese of Montreal, will preside at the Celebration of Thanksgiving and Liturgy of Dedication at 2:00 PM on Contents Saturday, February 27, on the occasion of the 20th anniversary of the Editorial . p. 2 canonical installation of Notre Dame des Philippines Catholic Mission, and Cooperative News . p. 3 will bless and consecrate the church. Protocol requires that the blessing and RP Elections. ..p. 6-17 consecration are only performed when the property is fully paid. The Home Business . p 23 purchase of St-Thomas the Apostle church was finalized on October 22, Ask The Video Guy . p.10 2006. The Filipino Catholic Mission Health News . .. .p. 16 bought the St. Thomas the Apostle Church at 8500 boulevard St Laurent Philippine Cuisine . .p. 15 with the financial help from the Catholic archdiocese of Montreal. -
Aquino Hemming and Hawing—Ramos
Panahon na para magsaya! GRAND FINALS & LIVE CONCERT May 30, 2015 Hamilton Convention Centre FEBRUARY 2015 1st Elimination Rounds Vol. 4 No. 2 Saturday, MARCH 14, 2015 Hamilton Filipino Comm. Centre Sunday, MARCH 15, 2015 Living Words Ministries Church LIAR? LIAR? LIAR? President B.S. Aquino III. “The buck stops here” Suspended and resigned PNP Chief A. Purisima. SAF Commander Getulio Napeñas. Scapegoat? “Pakialamero,” says Miriam Santiago. Mamasapano massacre Philippine Constabulary Integrated national Police (PC/INP) ,the pre- Gallant 44: WE SALUTE YOU! of 44 SAF commandos cursor of the present PNP has lam- By waves news staff basted President B.S. Aquino for “lacking the resolve to deal with the A WEB OF LIES, A LITANY OF DENI- botched operation that resulted in ALS, in the aftermath of that deadly the death of 44 police commandos”. clash in Mamansapano, Maguinda- nao where 44 young elite police He also urged President Aquino, as troopers belonging to the Special commander in chief, to take respon- Armed Forces (SAF) of Philippine sibility for the whole incident at the National Police (PNP) brutally lost same time putting to a stop the their lives, begins to unfold as inves- blaming and finger pointing. tigations by both the senate and the He singled out SAF commander house of representatives also heard Napenas as a “fall guy” for taking stories of blunders, miscalculations, the blame all by himself when he and distrust among military and said the responsibility “takes us all government officials. to the way up”. Aquino hemming and A furious former president Fidel V. -
CP Breakfast Menu Nov2020
Breakfast Menu Club Paradise Palawan HAPPY MORNING! TO START YOUR MORNING: Seasonal Fruits, Freshly Baked Pan de Sal, Assorted Muffins and our Signature Bomboloni CHOICE OF MAINS OMELETTES & SCRAMBLES All omelettes and scrambled dishes are served with hash browns and choice of toast (white or wheat) DENVER HOLLYWOOD Ham, Bell Peppers, Tomato, Egg whites, Tomatoes, Onions and Cheddar Cheese Mushrooms, and Cheddar Cheese GOD FATHER K-POP Italian Sausage, Onions, Mushrooms, Korean Tornado Omelette, Jasmine, Pepper and American cheese Rice, Curry Sauce and Spring Onions SWEETS, NUTS & GRAINS CHIA SEED & GRANOLA BOWL Almond Milk, Coconut Milk, Dried Cranberries, Raisins, Toasted Pecans, and Honey BLUEBERRY PANCAKES Mascarpone Cheese, Fresh Seasonal Fruits, Maple Syrup and Choice of Bacon or Sausages AMBROSIA WAFFLES Shredded Coconut, Pineapple, Mandarin Oranges, Maple Syrup and Choice of Bacon or Sausages BANANA WALNUT FRENCH TOAST Fresh Banana, Assorted Berries, Maple Syrup and Choice of Bacon or Sausages BREAKFAST IN BREAD All served with your choice of hash browns or French fries SHRIMP BENEDICT Squid Ink Brioche Bun, Citrus Hollandaise, Shrimp Salad, and Baked Egg GOOD MORNING BLT Crispy Smoked Bacon, Portuguese Style Muffin, Fried Egg, Lettuce, Tomato, Sriracha Aioli CHAR SIU BURGER Char Siu Glazed Beef Patty, Bacon, Fried Egg, Toasted Brioche, Scallion Ginger Sauce CROQUE MADAME Toasted Wheat Batard Bread, Breakfast Ham, Fried Eggs, Creamy Brie-bechamel Sauce FILIPNO FAVORITES BEEF TAPA Soy Calamansi Marinated Beef Strips, Ginger Coconut -
Manam-Menu-Compressed.Pdf
Manam prides itself in serving a wide variety of local comfort food. Here, we’ve taken on the challenge of creating edible anthems to Philippine cuisine. At Manam, you can find timeless classic meals side-by-side with their more contemporary renditions, in servings of various sizes. Our meals are tailored to suit the curious palates of this generation’s voracious diners. So make yourself comfortable at our dining tables, and be prepared for the feast we’ve got lined up. Kain na! E n s a la d a a n Classics g Twistsf K am a ti s & Ke son Pica-Pica Pica-Pica g Puti S M L s S M L g in Streetballs of Fish Tofu, Crab, & 145 255 430 Caramelized Patis Wings 165 295 525 R id Lobster with Kalye Sauce u q Pork Ear Kinilaw 150 280 495 gs r S in pe Beef Salpicao & Garlic 180 335 595 W ep is & P k Cheddar & Green Finger 95 165 290 at alt la P chy S k Gambas in Chilis, Olive Oil & Garlic 185 345 615 Chili Lumpia Lu d Crun la m e u p iz B ia l Baby Squid in Olive Oil & Garlic 160 280 485 ng e n Deep-Fried Chorizo & 145 265 520 B m o i a r Kesong Puti Lumpia co r a Crunchy Salt & Pepper Squid Rings 160 280 485 l a h E C c x i p h Lumpiang Bicol Express 75 130 255 r C Tokwa’t Baboy 90 160 275 e s s Fresh Lumpiang Ubod 75 125 230 Chicharon Bulaklak 235 420 830 G isin g G Dinuguan with Puto 170 295 595 is in g Balut with Salt Trio 65 110 170 Ensalada & Gulay Ensalada & Gulay S M L S M L Pinakbet 120 205 365 Adobong Bulaklak ng Kalabasa 120 205 365 Okra, sitaw, eggplant, pumpkin, Pumpkin flowers, fried tofu, tinapa an Ensalad g Namn tomatoes, pork bits, bagoong,