Value Chain Analysis ng Porterhouse

Mula sa kumakatay ng baka, sa mangkakarne, sa tagaluto, sa kusina hanggang sa plato para lamunin hanggang masimut.

MBA question, anong step ang nag a-add value para sa kumain? Anong step ang walang halaga?

Kiliog Cagayan de Oro Roadside Plants

The roadside from Kiliog Cagayan de Oro to Libona Bukidnon is lined with a variety of flowering floras and trees mostly mahogany, mango, narra and banaba of interest to a Botanist. 

It is a visual delight to an urban traveller yet taken for granted and seen as ordinary by the residents.

Face to Face

 From just a face at the shelf to a personality at the dining table. Thanks for the treat.

Nilagang Mani

"Nilagang Mani" using a medium pot made of stainless steel. 2 cups raw sourced from Nepa Q Mart cost me P 30.0 to prepare.

Ingredients:

• 1 ½ cups nilagang mani sourced from Nepa Q Mart valued at about P25 at P60.0 per kilo
• 2 tablespoons rock salt at about P0.50 centavos
• 4.5 cups water straight from the faucet

At least 45 minutes of gasul estimated at P3.50 for 45 minutes based on P770.0 per 11 kg tank. Estimated total cost P30.0.

“Nilagang Mani” was tested in a medium sized stainless-steel pot with a glass cover.

Procedure:

1. Wash peanuts with running water using a strainer until sediments are cleared.
2. Transfer drained peanuts in the stainless-steel pot.
3. Pour in water until all peanuts are submerged.
4.  Pour salt in the pot and mix.
5. Set up stove at medium heat.
6. Boil until the nut is cooked at approximately 40 minutes. Check nut by picking one and tasting it.
7. When nearly cooked, bring the heat to low heat for several minutes.
8. Turn off stove. Let the peanut cool down.
9. Serve.

Best Fit Metal Cookware for Food Type

A Metallurgical engineer, a Data Mining engineer and I were determining which metal best suits a food type. Materials available were cookware made of cast iron, aluminum, stainless, ceramic coated, copper, steel adaptable to either induction or gas fired heat. 


Which metal transfers heat the faster, which one retains heat longer, which one has an even heat distribution?

I was guided by a recipe book collected and published for reference on a variety of food for application.

The findings? We ended up firing a charcoal sourced from Nepa Q Mart to grill beef which was eventually paired with red wine.

What chance can this data gathering objectively succeed under with this condition? (By the way, both engineers are taking up their masteral and doctorate degrees at the nearby university.)