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USER RESTRICTIONS AND DISCLAIMERSRHB Securities Singapore ("RHB Sec") is a duly licensed member of the Singapore Exchange Securities Trading Limited. This website, RHBInvest, is a service provided by RHB Sec exclusively for its customers. Your access to and the use of the information and services on this website is subject to the disclaimers and exclusions set out below ("User Restrictions and Disclaimers"). RHB Sec reserves the right to revise the User Restrictions and Disclaimers at any time and from time to time without notice and you shall be responsible for regularly reviewing and perusing the same to keep abreast of such revisions.
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If you access this website from any jurisdiction other than Singapore, you are responsible for compliance with the applicable laws or regulations of such jurisdiction. You must not access this website within the jurisdiction where for any reason whatsoever its publication or availability is prohibited.
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The data and information contained in this website are derived from sources that RHB Sec believes to be accurate. Nevertheless, RHB Sec and its suppliers and agents do not warrant the accuracy, reliability, correctness or completeness of any data or other information furnished. Any opinions expressed herein are given in good faith and are subject to change without notice. No data, information or opinion contained in this website constitutes a solicitation or offer by RHB Sec to buy or sell, in Singapore or elsewhere, any securities, futures, options or other financial instruments or to provide any investment advice or service whatsoever.
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- Work assigned hours at the desk. If unable to work the assigned hours, it is the Desk Assistant's responsibility to find a replacement. The replacement must be another Desk Assistant or Resident Assistant employed at the time in the same hall as the Desk Assistant.
- Answer the desk telephone promptly and professionally.
- Take accurate and complete messages for hall staff.
- Transfer phone calls when appropriate.
- Accept packages for hall residents and properly log packages in logbook.
- Record information concerning hall equipment checkout. Inspect equipment for damages upon return of equipment.
- Monitor noise levels in the lobby area and confront excessive noise levels.
- Administer the hall's visitation policy.
- Be courteous and friendly to hall residents, staff, and guests.
- Accurately record detailed maintenance concerns in the repair request log.
- Notify Residence Hall Director, Resident Assistant, or Residence Life Office of emergencies.
- Perform the administrative procedures outlined for lockouts. Procedure involves verifying identification, signing out key, and documenting.
- Be neat in appearance.
- Direct visitors/residents in hall to appropriate people/places for assistance.
- Attend all meetings called by the Residence Hall Director or his/her designee.
- Aid the Residence Hall Director in the opening and/or closing of the residence hall.
- Maintain an appropriate office atmosphere.
- Perform other duties as assigned.
- Be a full time Arkansas State University student.
- Must have and maintain a minimum 2.5 cumulative GPA at all times.
- Must have a minimum 2.25 last semester GPA.
- Ability to relate to others.
Desk Assistants´ appointments are made on a semester basis. Reappointment is not automatic for the succeeding semester but will be made on an evaluation of previous performance. Based on justifiable reasons such as violation of policy, insubordination, etc., a Desk Assistant's position may be terminated.
Desk Assistants receive minimum wage.

subset: commoncrawl


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I arrived in London in June, 1892. (1) A friend of Andreas, Kevin Picton, met me at at the harbour. Excitement about being in London flooded my mind. Romantic images from my mental world as a child, growing up in Cape Town now takes on real-life shape right in front of my eyes.
The overwhelming Danish experience was being droned out of my mental world. An overload of visual images; sights, sounds and smells rush through millions of neural pathway. Climaxing in a feeling of excitement in my stomach caused by the sudden release of enormous quantity of endorphin's.
In the deep recesses of my mind a faint plan still resided to make it to Calne as soon as possible, but Kevin had other plans. I got to know him as someone who knows the art of living life and he freely shares this aptitude with every person who has the pleasure of acquainting him. It was lunch time and the first order of business was the local pub.
That day I fell in love with Britain's pub culture. Like the church back home, the English pub is central to life. It is where you go to after work to unwind and play pool with other locals. The rugby and cricket team meet there before a match and afterwards, this is where triumphs are celebrated and defeats forgotten. It is the thread that keeps communities close and neighbors familiar with the comings and goings of all.
Over the next few months, my education in Bacon curing and in living life took on an entirely new dynamic!
What follows is a series of letters I wrote from Calne, Peterborough and Liverpool between 1892 and 1893.
The revelations through these letters are explosive and offer a unique and intimate view of the development of the pork industry and curing bacon in particular.
Back home in South Africa, Willem and James, Oscars brothers joined our bacon curing venture. Will and James moved to Cape Town first to oversee the purchase of a small plot of land (2) in Woodstock where the first bacon curing plant in Cape Town would be erected.
Will met with David Graaff and arranged for the purchase of the land directly behind Combrinck & Co.'s New Market Street site, bought to erect refrigeration works in case they are forced to move from their site at the Shambles.
James is our financial manager. He worked for the Bank of the Netherlands in Johannesburg when Oscar convinced him to join our small band of fools.
While I was learning the art of curing the best bacon on earth, together they would nit the commercial fabric of the company under Oscar's leadership.
It is the single most exciting story on earth!
(c) eben van tonder
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1. We arrived in London on Saturday, 22 October 2011. We spend a day in London with Ivan Procter from Marel before we took a train to Peterborough where we met Kevin Picton.
2. The first Woodys site was at 7 Assegaai Road, Kraaifontein.
Figure 1: River Thames, http://www.victorianlondon.org/bibliography.htm


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Did I use that title already??? This project has taken so long, I'm sure I am starting to repeat myself. I look back at some of the artwork I did at the beginning and don't even recognize them! No recollection of doing them. Scary. Anyhoo…
{Day 362 Page 387} Chapter 56: Magwitch is so ill (two broken ribs and a punctured lung) that he is moved from the prison to the infirmary while waiting his trial. Pip's daily short visits see him wasting away, growing worse every day. When attendants made comments about his dire condition, Magwitch just smiled. He looks to Pip with trust and hope that Pip sees some redeeming qualities in him. At last the "Sessions come round" – trial starts. Pip is allowed to sit right next to Magwitch, holding his hand. The trial is short and very clear. He's found guilty. On sentencing day, 32 men and women are put before the judge all together to receive their sentences at once.
{Day 363 Page 388} On that April day, raindrops glitter in the rays of sunlight on the courtroom windows. Some of the 32 accused appear stricken with terror, sobbing. Some are defiant, some stare gloomily around. A large audience looks on as if at a theatre. The judge singles out Magwitch, not calling him by name, but we all know who he is talking about. He lists out Magwitch's crimes, his escapes, his quiet peaceful honest life and then his return to London and his killing of Compeyson. The judge says he "must prepare himself to Die." A broad shaft of sunlight cuts between the 32 accused and the Judge. Magwitch rises and accepts his sentence of Death.
Two more quick car sketches in the paper sample book. I'm also doing art on the outside of this little book and those will be posted soon. I can see the end!


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Welcome. . .
Thank you for stopping by sonicARCADE. To find out more about my services, click on the Icons below, or visit the SERVICES page from the menu.
Examples of my work can be found on my SHOW-REEL Page.
I strive for good working & respectful relationships with my clients, offering speedy editing & original music scores using industry-standard tools.


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For the longest time now, I have been pondering over the idea of creating a family blog. Family near and far can experience events that they were unable to make with pictures, and we can stay updated on upcoming events.
I spent about 12 hours or so creating this blog and now it is up-to-date. I post all family events, so you may be in someof the pictures if you are a family friend of the Campas.. enjoy!


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Aggravated arson is a fairly new term in Pennsylvania. The law creating it as an official offense only came about back in 2014. It was in response to a string of fires that happened in 2008 and 2009. Authorities said that these were set on purpose, and there were more than 30 of them in that short time period.
Typically, arson is just a property crime, as it's done to destroy physical structures and nothing more. Aggravated arson comes into play if there is an intent to harm a person inside the building, or if the arsonist knows that someone is inside and sets the fire anyway. As with standard arson, the fire must be set deliberately. People can also be charged with this if it's discovered that they paid another person to start the fire.
Officials said when the law was passed that arson, under the old laws, usually was a problem just for property owners and insurance companies. It focused on the financial losses and things of this nature. The goal with the new laws was to focus on the real threat to people and the fact that arson could be a deadly crime, not just a property crime.
As you can imagine, it's very important for those being charged with crimes to face the right charges. Getting charged with aggravated arson when simple arson charges are all that apply to the case can massively shift the potential sentence and the impact of that case. All people have a right to a fair trial and to face charges that actually fit the alleged crime, and they must know what to do to protect these rights in Pennsylvania.
Source: The Kelly Law Firm, "Theft & Property Crimes," accessed July 08, 2016


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A delicious Rigatoni dish made with homemade red sauce, a thick layer of golden brown and bubbly cheese, and a pasta that not only lends itself well to thick, meaty sauce…but actually STANDS!
Pizza Spaghetti Bake is a fun and yummy twist to two dishes that are favorites in many homes — pizza and spaghetti.
Easy loaded tater tot pizza with bacon.
Chicken Alfredo Pizza
Garlic bread crust stuffed and rolled up with pizza toppings!
This pizza bake will be a family favorite!


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IMP provides innovative sampling and laboratory automation solutions. IMP has delivered many turnkey automation projects covering almost every industry from Alumina to Zinc. As each automated laboratory and or sampling system is tailored to customer specific requirements, kindly contact us and we can assist you in designing the laboratory that best meets your requirements.
Besides automation projects IMP also provides standalone manually operated, semi-automated and fully automated machines.
Select from "Products by product type" or "Product by industry" below to obtain more information on our automated and manually operated laboratory equipment.


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Titan Sunrooms is the Florida Room Expert in the Crestview, FL, Area
For homeowners in the Crestview, Florida, area who want a durably crafted Florida room where they can enjoy the outdoors without the suffocating heat and humidity, turn to the experts at Titan Sunrooms. While many companies use traditional materials that are flimsy or prone to rot and corrosion, like vinyl and wood, we manufacture all our own materials to ensure that we're creating a truly long-lasting, durable structure. Our two proprietary products are Colorbeam and MegaSips. The first is our fully weather-resistant framing system, which will never rot, corrode, or warp and is pound for pound stronger than traditional aluminum. MegaSips is our panel system that is used in the walls and roof and possesses insulation levels that exceed current industry standards. Combined, these materials create a Florida room that will truly stand the test of time.
If you're still on the fence about having a Florida room installed at your Crestview, FL, home, consider what it'd be like having a:
- Protected play area for your children or pets
- Place to host dinner parties with friends and neighbors
- Home office surrounded by nature and natural sunlight
- Greenhouse where you can grow flowers, vegetables, and herbs
- Second family room where you can relax and read a book or watch a movie
To learn more about how you can have a Florida room installed at your home, contact Titan Sunrooms today. We are proud to serve homeowners in Crestview, FL, and surrounding neighborhoods.


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Romney Aligns With NOM, Signs Anti-Gay Marriage Pledge
August 04, 2011 2:10 pm ET by Carlos Maza
Mitt Romney, who refused to sign a controversial anti-gay pledge in Iowa earlier this year, has decided to join Rep. Michelle Bachmann (R-MN) and Rick Santorum in throwing his hat in with the National Organization for Marriage (NOM). According to Politico's Ben Smith:
Former Gov. Mitt Romney has joined Rep. Michele Bachmann and former Sen. Rick Santorum in signing a pledge to oppose same-sex marriage on a number of specific fronts.
The three candidates signed the pledge advanced by the National Organization for Marriage, which has led national and state campaigns to limit marriage to a man and a woman. The signature of the frontrunner, Romney, is a bit of a coup for the group, as he's been careful about committing to other pledges, including a broad promise to a socially conservative Iowa group that caused trouble for other candidates.
Romney, Bachmann, and Santorum signed on to supporting a federal constitutional amendment defining marriage, to appoint federal judges who don't see a Constitutional right to same-sex marriage, and to back the Defense of Marriage Act.
They've also pledged to support offering a referendum on marriage in the District of Columbia, and to establish a "presidential commission on religious liberty" aimed at protecting the rights of marriage foes to speak out.
The presidential hopeful's signature should put an end to questions surrounding how he intends to deal with LGBT issues if elected. Moreover, his decision to align himself with NOM -- one of most aggressive anti-gay groups in the country -- raises serious questions about Romney's claim to be "in favor of gay rights."
Romney, for example, has been hesitant to call being gay a "sin," but NOM's chairwoman Maggie Gallagher hasn't. Romney claims to be in favor of "preventing discrimination" against gay people, but NOM consistently works to allow adoption agencies and even anti-gay individuals to discriminate against LGBT people. Romney supports separating "personal faith" from his political positions, but NOM relies heavily on religious dogma to justify its anti-gay positions.
Romney's decision to sign NOM's anti-gay pledge has, as Smith put it, committed him "fully to the hottest front in the culture wars." Considering recent trends in public support for marriage equality, he may have been better off retreating.
Romney Discusses Gay Rights, Won't Say If Homosexuality Is A Sin
NOM Continues Its Campaign Against Safe Schools For LGBT Youth
Will Marriage Equality Be A "Deciding Factor" In 2012 Election?


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Although lattice is inexpensive and easy to install, many homeowners find it unappealing. Luckily, when it comes to skirting your deck, you have several more attractive options to choose from. Whether your goal is to blend your deck into the rest of your home or give it a unique look, your choice of skirting will help you accomplish your objective.
Solid Materials
Several solid materials are available to finish off your deck and keep out animals. One option is to order composite trim or skirt boards that match your decking. Using the same clapboard siding that is on your house to close off the underside of a deck is also an option. Install the boards horizontally between the ground and the underside of the deck or, to make a low deck appear more elevated, install the boards vertically. Another option is to use wood panels to hide the area underneath your deck. Although this option is more expensive, it provides a finished look. Paint the panels to coordinate with the trim on your house or stain to match the deck itself. If you're searching for a more unique choice and have a deck that is close to the ground, consider using stone or brick as deck skirting. Choose brick that coordinates with the brick on your home, or stack pieces of flagstone between the ground and underside of the deck for a more rugged look.
If you aren't concerned about local critters finding their way under your deck, consider using plants to conceal the space. Evergreen shrubs will hide the area year-round, and climbing vines will conceal posts. If there is enough headroom under your deck, transform the area into a shade garden, using shade-loving plants such as English ivy, lily of the valley, Japanese spurge, periwinkle, mapleleaf viburnum or gray dogwood.
Decorative Ground Cover
There is no reason why you must close off the area under your deck, so another option is forgoing skirting altogether. To give the area a finished look without a skirt, consider using bark or decorative rock under the deck area. Carry the bark or rock out past the deck a short distance to provide a border and a smoother transition to the rest of your yard.
Before installing skirting under your deck, make sure that there is good drainage so standing water does not collect and attract mosquitoes. No matter which skirting you choose, install landscape fabric under your deck to prevent weed growth. Finally, if you use a solid skirting, be sure to allow adequate airflow under the deck, and include a door or removable panel so you have access if you need it in the future.


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- Details
Additional Information
Video CODE AMC20023 Size 20" (51cm) Depth 5cm Colour Grey Face Colour Grey Features Open faced clock with a modern and contemporary twist. Soft touch finish, clever two piece body are complemented by contrasting raised numerals. Battery Battery not supplied. A good quality AA battery must be used.
- Overview
Quick Overview
A new open-faced clock with a modern and contemporary twist which succeeds our popular Camden clocks. The soft touch finish and clever two-piece body are complemented by contrasting raised numerals. Available in the latest home furnishing colours.
- Delivery Info
FREE UK mainland 1-2 Day delivery service for orders over £40
With this FREE service we try to deliver items within England, Scotland & Wales (excluding Scottish Highlands & Islands) on a Monday to Friday next day service, within 1-2 Working Days. Orders placed by 2pm will be dispatched same day for a 1-2 Working Days delivery. Please allow another day if you don't order by 2pm.
International Deliveries
We can deliver internationally. The delivery cost will be calculated using your location, size and weight of your order and is quoted during checkout.
Please allow up to 7 days if your order is placed for delivery outside England, Scotland & Wales.(excluding weekends and public holidays).
Please contact our Customer Services Team on +44(0)3303632222 to get any more information and advice.
Delivery times are dependant on your location and our stock levels, we will do our best to try and minimise delays and will contact you directly if anything changes to your order delivery. We cannot guarantee delivery times.
- Help
If you have any questions before you place your order and would like to speak to a member of the customer service team, please ring us on +44(0)3303632222 within office hours: Monday - Friday 9AM - 5PM. GMT
You can also email any queries to firstname.lastname@example.com; whilst we cannot guarantee a same-day response we endeavour to answer any queries as quickly and efficiently as possible.


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Learning content management systems
- November 12, 2018
12 Nov'18
HubSpot CMS targets WordPress users with stand-alone product
With the growing importance of customer experience personalization, HubSpot is offering its CMS as a stand-alone product to help customers' web businesses.
- July 12, 2017
12 Jul'17
OpenText debuts content management AI platform -- will it take off?
OpenText's new AI platform -- which combines open source machine learning with advanced analysis to acquire, merge, manage and analyze big data -- takes aim at Watson.
- June 03, 2016
03 Jun'16
Five ways Microsoft Office Graph pervades Office 365 services
Machine learning applications in SharePoint 2016 and other Office 365 products will have a big impact on future employee efficiency and data interaction.
- August 31, 2015
31 Aug'15
Sophia knowledge management system poised for ROI at Johnson & Johnson
By taking advantage of data residing in a knowledge management system, researchers at Johnson & Johnson could cut product testing costs.
- April 15, 2014
15 Apr'14
SharePoint social success starts with a collaborative culture
For SharePoint social features and other social collaboration tools to pay off, organizations need to build a culture in which sharing is rewarded.
- March 07, 2012
07 Mar'12
Web content management's new role: Targeted customer experience
Integrating CRM with revamped Web content management strategy is pushing WCM into a more prominent role as companies aim for highly personalized and targeted customer experiences.
- May 27, 2010
27 May'10
Monsanto ties together SAP CRM, Portal KM and Cisco telephony
Monsanto revamped its customer service operations with an upgrade to SAP CRM 6.0 that leveraged the KM portal and a Cisco infrastructure.
- August 28, 2008
28 Aug'08
Salesforce.com acquires InStranet, adds knowledge management to CRM suite
Salesforce.com's largest acquisition to date will bolster its service suite, adding knowledge management to its Customer Portal and Service and Support applications.
- October 09, 2007
09 Oct'07
The role of librarians in business intelligence and knowledge management
Librarians, or information scientists, as they are also referred to these days, are trained precisely in the skills that a knowledge manager or a business intelligence analyst often needs.


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The Centre on Wednesday said it plans to expand passenger handling capacity at the Indira Gandhi International Airport (IGIA) here to 109.3 million passenger per annum (mppa) in a phased manner.
"The updated master plan envisages expansion of passenger handling capacity at the IGIA from existing 62 mppa to 109.3 mppa in a phased manner by way of both airside and terminal side developments," Minister of State for Civil Aviation Jayant Sinha told the Rajya Sabha.
The Minister said the developmental works include expansion of Terminals 1 and 3, construction of Terminal 4, and construction of new runways in three phases from 2017 till 2034.
"The total area of IGI Airport demised to DIAL (Delhi International Airport) is 4,608.90 acres. The land available is sufficient for executing the expansion plan under the master plan 2016," Sinha said in a written reply.
"The design, project cost and other details etc. are finalised during the finalisation of the major development plan in compliance with the OMDA (Operation, Management and Development Agreement)."
The minister added that the development works under the updated plan are based on factors such as traffic triggers, optimum utilisation of capex and induction of new technologies and best industry practices to enhance passenger experience.


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A mystery surrounding the missing millions of film legend Diana Dors could be solved in the North East.
Investigators searching for the key to the question of where her money went believe some of it could have ended up on Wearside.
According to a documentary screened at the weekend, there are a list of 19 names and places thought to relate to bank accounts holding the cash. One of them has links to a McManus in Sunderland.
The Chronicle revealed on Saturday how obsessed Whitley Bay fan Raymond Sanderson may be able to help solve the conundrum.
And the new lead relates to figures and dates found in books among eight suitcases of Diana's belongings, bought by Mr Sanderson for £3,080 in 1992.
Mr Sanderson, 57, has devoted his entire life to collecting memorabilia of his beloved screen goddess.
The blonde bombshell, known as Britain's answer to Marilyn Monroe, amassed a huge personal fortune, but claimed to have hidden it in safety deposit boxes all over the country.


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20th October 2018, 12:32 #1
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Arduino IR sensor Code for remote control
Generally Coil Relays are used to control ON OFF to any appliance. These coil relays have mechanical moving contact pins for switching . But When using TRIAC ,then no need to use that relay. Using the TRIAC and Optocoupler make a Different type of Relay called Solid state relay. In solid state relay circuit there are no any moving part components are used. Here Optocoupler ic is used As isolator to Isolate the AC signal with other DC circuit. Optocoupler IC is a type of IC which has IR LED and a phototransistor or phototriac Internally . IR LED used to Activate the phototransistor or phototriac For Triggering to Triac for Switching.
Here Optocoupler MOC3021 is used. For one Load One optocoupler and one Triac used separately so , if you want to connect 10 Load then you need 10 MOC3021 ic And 10 Triac. You can use any Triac of BT134 or Bt136 or BT139. BT139 has maximum load capacity of 9A. BT136 has 6A and BT134 has 4A maximum Load capacity.
Any IR remote control you can use for this like Any TV, DVD, Music Player Remote etc. Only thing is Program must be as your remote , Because coding signal of each remote are may different. Here i use only 5 Bulb as load with circuit but 12-13 load can be connected . This circuit can be used to switch ON or OFF any 12-13 AC Appliance using Remote with 8-10 meter distance . TSOP 1738 IR detector is used to receive the ir signals which transmitted from remote.
Click for details and program coding
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Dear Brian,It was really great and refreshing to have a company respond so quickly with service. Your follow through was exceptional. I'll definitley be using IDEAL in more of my future projects.
Dear Brian,Just a little note to let you know how much I appreciated your help in ordering the windows for my mother's house. I am very pleased with the service I received.
Gentlemen:We really like our windows!
"Every attempt was made to give us exactly what we wanted. Success!"
"I want to thank you and tell you how pleased I am with my new windows. You were all friendly and informative. It's especially nice to open my living room windows and get some fresh air! Again, thanks.
The work crew, workmanship, customer service and overall satisfaction with our replacement window job is EXCELLENT! We would recommend Ideal to our family and friends!
Thanks for everything Ideal! We received great customer service. A BIG thank you to Brian for intervening with Pella to get our project accomplished. Ideal was a referral to us and we would definitely recommend your services.
BrianI just wanted to thank you for the windows you sold us! Finally our November and December gas bills ran $60 and $120 this year (vs. $100 and $200 last year at this time). The biggest benefit of all has been our house is not feeling drafty this winter!
The job was done very well. The crew was very friendly and knowledgeable. The entire experience was very pleasant.
We've used Ideal for (2) different jobs. They do great work and always have exceeded our expectations. Thank you.
I really appreciate their professional approach and punctual work habits!
Brent Thompson worked diligently to get my new door package installed. He's a good guy.
The guys were friendly and very professional. Thanks.
We feel that we were treated very fair by Brian for showing us just what we wanted in a new door. Very fair price because we compared cost & quality. The installers did an excellent job. we are very happy with our new door.
It was a great job and we really liked your crew, thank you.
Thank you for the excellent job. Windows are great. Our house is warmer and quieter!
I was very happy with quality of work. The crew was good to work with and they picked up work area daily.
This was truly a positive experience from beginning to end. I will be back when I'm ready to replace more windows!
Very happy with overall experience.
We had Brent work on our installation. He was excellent. His work was good, efficient, and quick. He brought a great "can do" attitude and we enjoyed having him work on our windows.
Thank you for visiting our Ideal Window and Door Supply! Please fill out the following form to request information about our products and services or provide any feedback.


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07 May2008
I set out to make a pork adobo the way I suspected my forefathers did a couple of hundred years or more ago. And it turned out to be the BEST ADOBO I have ever made and/or tasted. THE BEST ADOBO. Knowing that I did it from scratch, and toiled over a palayok (clay pot) on a wood fire for nearly three hours, perhaps I was just woozy from the smoke and loss of body fluids and salts or simply romanticizing the results. But a few days later, I tasted the adobo again, after it sat on the kitchen counter in a large garapon (glass jar) under a layer of solidified lard, in the sweltering tropical heat, and I knew this was the real deal…
Who really knows how the first adobos were created and what they tasted like? We can only take intelligent guesses, and like many dishes from say 500+ years ago, they probably had very few critical ingredients. I would also take a wild guess that they were really more practical in nature… meant to provide sustenance not palate or visual amusement, to preserve for many days or even weeks, and to be practical and uncomplicated. So my best guess is that the "original†adobos were simply wild boar or pigs, salt and possibly coconut vinegar. These basic ingredients all existed here hundreds of years ago. Black peppercorns may have come later, as did cloves of garlic and bay leaves. And certainly, soy sauce or toyo, which a whopping 70-80% of marketmanila's readers polled said they added to their adobos, are something of the last 100-200 years or so. In fact, I suspect the sudden shift to soy sauce as an ingredient really only took hold in the past 40-50 years for the vast majority of the Filipino population.
The reason I was trying to do an adobo as it was probably made hundreds of years ago was to understand the "soul" of this dish. Adobo is so common today, available from carinderias to five star hotels, in several variations with coconut milk, soy sauce, chillies, etc.), but in many cases, it seems to lack character. I did a long post on a "blonde" and "brunette" adobo here, but even those versions were rooted in fond personal memories from cooking the dish when I was at college in Boston some 25 years ago, and it was definitely a more modern take on the dish… So here is a detailed description of my attempt to cook an adobo with character…
Ideally, I wanted to start with a freshly slaughtered pig. But the chilled section of S&R had to do instead. I got two large fatty pieces of pork labelled lechon kawali and I picked the packages with the MOST visible fat on purpose. Roughly 3 kilos of pork or roughly 6.5 pounds worth. Back home, I cut the pork into large cubes, say 1.25 inch square, and the several layers of fat were clearly visible (see second photo up top). I could have done just a vinegar and salt version (say circa 1500 or so) but I decided to go with a version with vinegar, salt, garlic, bay leaves and peppercorns instead (perhaps circa 1700-1800 or so). NO SOY SAUCE of any kind. For salt, I used sea salt or rock salt, without iodine, purchased along the Ilocos shore. For vinegar, I used organic coconut vinegar from Bicol. Around 15 cloves of smaller "native" garlic, lots of whole black peppercorns, and both dried bay leaves and several fresh bay leaves that I cut from our garden.
To cook, I started a wood fire on "low" intensity and into the palayok went the pork, garlic, bay leaves, peppercorns and a LOT of salt, say 1/3 cup for 3 kilos. Add about 1/2 to 3/4 cup of water and place the covered palayok, over the fire. About 10 minutes after it starts to boil, carefully toss the contents to prevent the meat from sticking to the bottom of the palayok, with the cover held down tightly to prevent a hot spill. Open, add about 1.5 cups of coconut vinegar and keep it uncovered until some of the vinegar evaporates, say 15 minutes. Cover the palayok again and maintain a low fire so the meat just simmers slightly… for 2 hours or so. What appears to be a bland pale stew slowly morphs into a light brown adobo with a sort of emulsified sauce that is rich and flavorful. My total cooking time was roughly 160 minutes. Add some additional water if it looks like it is drying out.
About two-thirds into the cooking, I instinctively knew I had a winner. This was clearly shaping up into one of the finest slow cooked dishes I have ever done. The aroma alone and the consistency of the meat and the bubbling fat bode well for the final product. I began to think about adobo more, and came to the conclusion that it was really sort of like a tropical pork confit, similar to duck legs that had been stewed in rich duck fat for a long, long time. And the use of a clay pot just added that special something to the simple ingredients… the pot seems to draw away moisture, intensify flavor and stew the meat more gently… If you can imagine a pot that starts off dry and lifeless and after nearly 3 hours appears to be glistening and sweating pork fat… that was what I was working with. Good stuff indeed.
The large palayok that was nearly filled with pork at the start, was now just over half filled with adobo, as it reduced and the fat was rendered and the moisture evaporated. When I finally pulled it off the fire, the contents were a rich brown, and many folks, if asked, would probably guess it included some soy sauce, if only because of the color. And the taste? Utterly superb. As I said in the title, the best adobo I have ever cooked. It was incredibly flavorful, and the flavor was imbedded in every shred of meat, not just on the surface of a cut of pork. The meat broke apart easily and the sauce was just screaming for its life partner, boiled rice. The dish was sticky and the fat deadly, but the taste was worth it. If there was one criticism I would have, it was that the meat was almost too smokey. I was a bit impatient and kept opening the lid of the palayok and I think the meat got too much smokey essence, but it added to the much sought after "character." I realize many readers will think, "here he goes again, around the bend a little, a little OTT," but until you have tried this type of adobo, don't knock it. This definitely had LOTS of soul.
But I only ate a few pieces the afternoon that I cooked this. I waited for it to cool and stuck in in a large garapon (glass jar) and added all of the rendered fat as well. It seems incredulous, but I lacked fat to really cover all of the meat. The next time I have to add several more huge pieces of fat. I wanted to see if the adobo would keep several days on the kitchen counter, without refrigeration or preservatives, just like in the old days. We have friends who told us once that their lola used to make huge vats of adobo, keep it in a ceramic jar under inches of lard, and for several weeks would dip in to get a portion to fry up and serve at a meal… doesn't that just sound fantastic? Of course this made sense as without refrigeration, and an abundance of meat when a pig was slaughtered, this form of preserving meat was totally practical! It is also the reason that adobo is the perfect picnic food or lunch meal brought out to the rice fields and left under the shade of a tree for several hours before it is consumed.
A few days later, we fried up half of the garapon of adobo and it tasted brilliant! I liked the freshly cooked version because it had a thick gravy or sauce with it. But I also liked the fried version as it had nice deep brown caramelized bits on the pork cubes, but the fat was in the form of less appetizing huge oil slick. Both versions paired brilliantly with some homemade papaya acharra. I also served the fried version with a bitter and bracing mustasa salad with a bagoong, kalamansi and chilli dressing. And the shredded adobo as a filling for pan de sal? Heaven, again. Ahh, there is the other half of the garapon to enjoy in a few more days… :)
Awesome recipe MM! Very close to a confit, which is what I imagine genuine adobo's roots to be. Don't you just find those sweet, saucy adobo that is common nowadays just plain appalling? I will definitely try this one. I'm currently experimenting with an adobo/confit recipe for a publication.
May 7, 2008 | 1:47 am
Thanks for the brief history of abodo making and its endless variations. One of our national dish every region has its own version. In Batangas they use luyang dilaw/turmeric or atsuete to add color to their adobo. Up in Bicol they use coconut milk. Slow braising is a time-honored way of cooking meat with all the flavor marrying and developing slowly. With the use of an earthen cooking pot it really brought out the flavor of the vinegar, garlic and the meat. Anything cooked in vinegar lasts for at least a week as vinegar inhibits the growth of bacteria which is common in our cuisine before the advent of refrigeration. To keep the food away from the predators aside from humans in the old days people kept their food up in the ceiling in a rattan basket with pulley and Manila rope or an aparador or armoire like with a screen around it and the legs soaked in crude oil to lure away ants. Your mestisang adobo looks heavenly perhaps if you lined your jar with wilted banana leaves it will give it another layer of flavor profile. I love to eat my adobo with latundan banana variety and chopped tomatoes with sauteed bagoong alamang.
May 7, 2008 | 2:30 am
That sounds ridiculously fatty but also super yummy … three hours! Talk about a labor of love. Seems a bit strange to cook adobo with zero soy sauce, but it's nice to see that it still came out nice and lightly browned in the end.
May 7, 2008 | 2:34 am
look at that lovely color. yeah..i remember atsuete, peppercorns and lots of garlic. i could remember how it tasted.
May 7, 2008 | 2:59 am
'Was just reading about 'confit' the other day after watching an Iron Chef episode with Morimoto and a challenger cooking up dishes based on the 'sablefish' main ingredient and was pleasantly surprised to learn how meat can be preserved the 'confit' way — i.e., slow cooking meat that is submerged in its own fat and then storing them in a jar for a long period of time.
Your pork adobo ala MM sure looks really tempting though. I wonder if chicken adobo cooked this way would turn out just as good. We probably would have to stop trimming off those fatty tissues and skins just to see how it would turn out :).
May 7, 2008 | 3:20 am
Stuck in the office with 300+ programs to edit at 4:13 in the morning and I see MM with the best adobo he has ever cooked with descriptions that would make any self-respecting food lover drool…
This is going to be an even longer day than I had anticipated.
Hehe… as usual, my daily dose of MM has left me drooling!
May 7, 2008 | 4:13 am
This can definitely worsen the run on rice among Market Manila frequenters.
May 7, 2008 | 4:18 am
I am totally going to try that. Minus the palayok and wood fire, though. I'll use your recipe and cook it in a heavy enamel pot instead. I love pork adobo, and I'm always looking for new recipes. Thanks for the post!
May 7, 2008 | 5:11 am
The wife of one of my shipmates on the USS Midway used to mail us glass jars of adobo. We'd run hot water on the jar to sort of warm it up and that was all it needed. Kept the jar in our workshop where the ambient temp was always quite high. We would not hink anything about grabbing the jar from the locker and spooning a couple of pieces of meat and some sauce. It took us about two weeks to run through the jar. Never did refrigerate the jar.
May 7, 2008 | 5:27 am
soul food indeed!!!
May 7, 2008 | 5:28 am
My Lolo used to say: Just like sex, all adobo is good – it is just that some are better than others!
This definitely sounds like the better variety. Thanks much MM!
May 7, 2008 | 6:09 am
In the Adobo cookbook Nancy Reyes Lumen mentioned that her Lola the famed Aristocrat matriarch used to place a whole slab of fat with skin on at the bottom of the adobo pot.
May 7, 2008 | 6:50 am
My favorite parts of any adobo or paksiw na lechon are the small pieces that break off a much larger piece and settle as strands at the bottom of the dish. Usually strands of meat that are really tender and flavorful. If there is enough of this "durog-durog" meat, I wouldn't even considr the whole pieces.
May 7, 2008 | 7:29 am
Thanks for the recipe! Adobo is one dish I cannot master to be honest, everytime I try to make it, i know that something is still missing…I will definitely try this version soon! :)
May 7, 2008 | 7:34 am
That looks so good :)
I can't recall where I have read it, but you take the "slow cooking, low fire" to all stages. The article said, how you patiently saute will show your love for your mother-in-law.
Since then, my simple sauteed spinach or even kangkong were most flavorful.
Running against the norm of heated pans, place your oil and fresh garlic in a pan. Then set it over low heat. Wait forever for the garlic to tan, then add your onions. Still in that low heat, do what you have to do, as you wait for the onions to wilt and blend with the garlic and oil. Do this for all your tomatoes and ginger. You get that hard to describe blend of flavours. Must be what the ginisa cubes have tried to create :)
At this point, I add whatever leafy vegetable I want. Throwing in that just washed leaves, I cover the pot, stir fry a little, cover the pot and turn off the heat.
Got carried away with the slow cooking , low fire of the Adobo. hmmmmm natually raised pigs will really be good.
May 7, 2008 | 7:48 am
wonderful MM!!!
just wondering…is it possible to cook on the clay pot on top of the stove? should i still get the same results minus the smoky flavor?
May 7, 2008 | 8:18 am
This is perfect! I'll call my butcher, buy some cute native garlic, bay leaves, a nice local vinegar.. and I'll try to sneak in and steal a hanging palayok from a children's party somewhere.
May 7, 2008 | 8:25 am
Hello, adoboking…there's no other dish that can awaken the Pinoy "soul" in eating than adobo. This is why The Adobo Book hits close to home bec there are as many ways to cook it as there are many adobo-philes like you and us. Garlic and peppercorn, laurel (I envy your fresh laurel—have tried to grow several plants which failed!)were colonial while soy sauce was brought by he Chinese. Nick Joaquin said that adobado – the cookery was adapted from the Mexican/Spaniard colonizers BUT ADOBO is our very own — a new dish in itself after the Pinoy innovated on the stewing method.
This is a dish we should all be proud of, and embrace all the pork belly fat, sticky skin. It is an umami-tsunami!
I love this whole adobo series that you've done…thanks for once again enobling our national dish.
As Maricel commented, Aling Asiang (of Aristocrat) cooked a mean adobo – i call it a clan adobo bec it was in a talyasi involving about 20 kilos pork. Took a whole day to cook, rendered gallons of pork fat to be used naman later for bagoong guisado. We weren't allowed to touch it till next day, and waw…pare…complete silence in the room, everyone's busy with her adobo and rice — galit-galit muna!
Thanks again for this adobo tribute. Are you a fat guy?
May 7, 2008 | 9:00 am
classic, traditional, perfect adobo…no soy sauce…try eating it with a side dish of tomatoes, green mangoes (or better yet, the very young leaf/shoots of the mango or cashew tree which we call "putat" ing kapampangan) and cilantro…drizzle your just cooked hot rice with the fat, and in beating mouthfuls, eat banana, ripe mango or chico…haaaay
May 7, 2008 | 9:01 am
This is SO getting done! Thank you thank you for this recipe!!! I have a palayok but no wood-burning fire, but I figure I'll just plop it on the stove top…I can't wait!
Didn't soy sauce come with the Chinese? And if we were making adobo before then, then the original adobo really didn't have any. And how this has been simmering in its own fat and then stored in it certainly does remind me of confit!
I can't wait to try this! I have to review your palayok posts first…
May 7, 2008 | 9:04 am
A great article on "adobo." Unfortunately, I don't think I can buy "palayok" here. I wish I can make great tasting "adobo" with my pressure cooker. I'm always pressed for time.
May 7, 2008 | 9:17 am
Adobo is the reason why I still could not be a vegetarian. I've been thinking of cooking adobo these past nights, and it looks like I will try this version soon, but I will have to use urban cookware though. :-D
May 7, 2008 | 10:24 am
Yum! That looks really good!…And i do like abit of smokey taste in my adobo. At home we make 2 versions of adobo: one with soy sauce and one without. And like the typical binalot, we sometimes add boiled eggs and tomatoes as side dishes. Sarap! National dish!…and wow, a comment from The Nancy Lumen!
May 7, 2008 | 11:27 am
May 7, 2008 | 12:14 pm
Oh yeah, MM, you're ready for war! Or lunch. Next up, you should do a chicken-pork combo in a garapon too.
May 7, 2008 | 12:40 pm
Hi MarketMan! Adobo without soy sauce is nothing new, well, to me at least. When I was young and when we visited our grandparents in Pampanga, we were often served this kind of adobo. It is more on the sour side and had no soy sauce. I often wondered why my grandparents' adobo was different from the ones we had back home.
Quick question, did the adobo of long ago use also sugar? As far as I know sugar was used to extend a dish's shelflife.
May 7, 2008 | 1:19 pm
Naku! I had to make a trip to the asian shop to buy some native vinegar as I only had cider and the shop had only palm vinegar and it says in the bottle "4% natural acidity". I hope this will work when I cook my adobo tonight.
MM,your adobo version sounds good to me,so I'll try yours!
May 7, 2008 | 2:43 pm
your photos make me droooooooooooool MM!!! sarap!!
May 7, 2008 | 2:59 pm
Oh my God, this is my favorite!! I have been craving for adobo these past few days, I would admit that my dad's version of adobo without toyo simmered for a very long time and topped with fried garlic is the best one I ever tasted, your photos MM looks stunningly delicious!! I'll probably cook one tonight!!
May 7, 2008 | 3:02 pm
That adobo looks so inviting and full of flavor. Ah…adobo, the perfect pinoy comfort food which they say signify identity, ethnic pride and a sense of belonging. The vinegar acts as preservative allowing it to last for days even without refrigeration. The regional differences in the pinoy adobo is diverse. In the visayan dialect, adobo might be saucy, moist, dry, crisp or crunchy, fatty, lean, whole or shredded but the term would still be adobo. Beef can also be used instead of pork. Soy sauce is not added because it prevents the skin from getting crisp and crunchy,like bagnet, if this is the style desired.
In my opinion the perfect adobo to one might not be the same as that of your best friend's or neighbor's, no offense there MM. I only think that imprinted in our minds and memories is the adobo our mothers served at our tables, the one you grew up eating, the adobo that reminds you of mother and home that makes it perfect when cooked and served.
Talking of mothers, advance "Happy Mother's Day"!
May 7, 2008 | 3:10 pm
You are wicked! This post is making me crave pork adobo, and I've vowed never to eat pork again! With your site, I can never fulfill my dream of being a full-fledged vegetarian. BTW, that adobo looks like the one my lola used to make, i used to eat it with chopped tomatoes, boiled kamote tops and bagoong or patis.
May 7, 2008 | 3:45 pm
Oh my, have returned from days of eating seafood and am now craving pork adobo after reading this. I love the 101 Adobo book edited by Nancy Reyes, and have given it out to a lot of friends so they can tinker with their personal adobo recipes. But sans palayok and wood burning oven, i will stick to crockpot cooking the adobo and maybe add some particles of smoke to it for flavor heehee.
May 7, 2008 | 4:20 pm
Wow, MM! That is the ultimate adobo! Fatty pork, no toyo added and cooked in palayok to boot! My mom and lolas make this kind of adobo, though not in a palayok. We also like the meat nicely browned, the sauce almost dry and the whole dish, deliciously sticky.
As you have suggested to 'fried-neurons', I will try cooking this in the oven. Thanks for the adobo inspiration today!
May 7, 2008 | 4:43 pm
I will definitely cook this today for dinner, minus the palayok :)
May 7, 2008 | 5:20 pm
Hi MM!I also cook my adobo this way, an old recipe from my late grandma…it really is superb tasting! The best!
May 7, 2008 | 5:23 pm
MM, have you tried the twice-cooked adobo? It uses the same ingredients, and yes, no soy sauce. The only difference is half way through the simmering process, pour out and keep the sauce in a bowl. Add lots of oil to the pork and fry until golden brown, return the sauce and simmer until almost dry. Sarap!
May 7, 2008 | 5:45 pm
They sell a mean pork adobo at the salcedo market- the pepi cubano stall.
it's to die for- dry, no soy sauce- you can see the fatty sauce- looks like yours actually!- sarrrappp! it gets sold fast so you have to go early. Not expensive either.
May 7, 2008 | 5:55 pm
While that adobo does look delicious and I have vowed to try this recipe for my next adobo meal, those bay leaves are what has piqued my interest most from this post. They are so green and look so fresh, may I ask where you got them? Will have to look around the market as my bay leaves are always of the dried variety.
May 7, 2008 | 6:04 pm
MM, Fabulous! This is exactly the recipe the I remember from childhood. I remember my Mom telling me not to get too attached to the cute piggies in the farm, because they will all end up in a big jar when the endless Bicol storms come. Yes, we cooked adobo to prepare for those "knock-out all the power line storms" that hit the region at least 3-5 times each year. I craved adobo from childhood but could not seem to nail the flavor over the stove top or even the barbie. In college, I even dared fire up a tiny kettle Weber to make my adobo (or ocassionally, fry up some GG's as I have an endless fascination for the crispy fried GG flavor, head and tail included!). Here is a Bicol recipe for you to try: I posted it sometime last year and since you are into your fantastic pig-out phase, let it rain lard!!! http://errantpotter.blogspot.com/2007/05/bicol-express-ligao-version.html I will send you tidbits on Turkey when I dig them out, hopefully before your trip. Right now, all I remember is: Istanbul is a good place to get fabulous trinkets for Mrs. M! Thank you for the wonderful posts. Enjoy your upcoming break!!
May 7, 2008 | 6:33 pm
MM,Adobo in a garapon is one of my Nanay's 'pabaong ulam' way back my college days in Manila.
May 7, 2008 | 6:34 pm
BTW, this is for all the MM readers: it is so heartwarming to read that a single post about the beloved adobo is caused yet another wonderful flurry of warm replies to the post. Wherever we are in the world, I guess our secret peace sign is: " A D O B O", Bravo, Filipinos. Reading Market Manila is like visiting my Mom's kitchen on a rainy afternoon. Fun, comforting and full of stuff that evoke wonderful memories that makes me so proud of my origins! Maraming salamat sa lahat ng ibinabahagi ninyo dito.
MM rocks!!
May 7, 2008 | 6:42 pm
it is good to see nancy reyes responding to your adobo post. she is Ms Adobo for us.
But 3 hours to cook the adobo, wow1 that must have been some tough or old porker. Kung dito sa boston, 3 hours of adobo cooking will result in adobo pork flakes.
and I just remembered, I was there in MNL last year, and it took like hours to get my brother to cook sinampalukang manok, I mean for the chicken to get tender, I guess we are so spoiled here in the states, our meats are so tender because maybe aof all the antibiotics that they are fed with!
May 7, 2008 | 7:15 pm
I am amazed at your will power to keep the adobo for several days. At my place, it can only last till the next day!! hehehehe
May 7, 2008 | 7:22 pm
If I were to nominate the best recipe for adobo I would really nominate marketman's recipe… tough it may take some time to cook this recipe I'm pretty sure it is really worth it.
May 7, 2008 | 8:05 pm
I bought my ingredients last night. Will try it out tomorrow. Yeah, I'm planning on using a Le Creuset pot for this. Thanks for the additional tip ("use more salt than you think is necessary").
May 7, 2008 | 10:32 pm
You have now made a proper Cebu adobo. Lola said only vinegar, never soy sauce. For those living in countries where pork is very tender you can marinate the pork (ask butcher for fresh bacon or pork belly) overnight in the vinegar and spices so the flavour permeates the meat before it falls apart with cooking. Even Daniel serves a version of it.
May 7, 2008 | 10:36 pm
sister, do you put salt as well when you marinate it?…..i'm really keen on doing this….salamat ….
May 7, 2008 | 11:19 pm
Bravo Marketman!
If I may suggest why don't you auction off a few garapons of your adobo. Then donate the proceeds to your feeding program.I think that you could organize a very succesful artisanal food charity auction. Start with your confit of pork adobo, your excellent jams, and take some donations from your disciples.
May 7, 2008 | 11:50 pm
MM,I cooked your adobo yesterday for dinner and the many accolades were the only leftovers.According to my critics (family) this was the best adobo yet.
Thank you MM for sharing this beloved national dish!
May 8, 2008 | 7:55 am
darn it! all i have here that's clay are the flower pots!!!! the search for a palayok is on…..
May 8, 2008 | 2:51 pm
MM thanks for replying to my question!
Oh, I forgot to tell you that the adobo you laboriously created looked really yummy! Yummy is the best adjective to describe it, reminds me of my childhood and eating to my heart's content without any cares (cholesterol, uric acid etc LOL!)! MM, thank you for trying out these dishes in behalf of us. Most of us cannot afford, lack the resources or simply do not have the time to cook these old time favorites. For me, your "adventures" present a little vignette in my mind to look back and savor life, when everything was much slower and simpler.
You are doing a great service to Filipino culinary culture, I salute you sir!
May 8, 2008 | 3:05 pm
this is very similar to the version my wife and i cook at home. "pina-uga" (dried) as they term it in cebuano. although this takes sloooow-cooking to the max!
showed the post to the wife the other night and while i was out golfing yesterday, she sent me a text message saying she was trying out your recipe!
couldn't wait to get home, only to be told i had to wait a couple more days since she only cooked enough for one meal and we had previously agreed the "pangat" version would be best. she did allow a peek and a sniff into the palayok, and i almost died.
i wish i could press a fast-forward button to saturday.
May 9, 2008 | 8:39 am
memories of my dad… he love cooking "adobo sa asin", no soy sauce, just asin, paminta buo, laurel at bawang and a litle water. Yeah, adobo is yummy during stormy days in Bicol plus daing or tuyo. Then store i inside a garapon…hmmmmm.
May 9, 2008 | 1:02 pm
Sam, saen ka sa Bicol?
May 9, 2008 | 1:03 pm
Re read the text and answered my own question! You grow your own bayleaves! No wonder they look so fresh!
May 9, 2008 | 1:31 pm
Oh sweet delicious lord, that looks AMAZING. That's how grandma used to make it for us, until she finally caved and bought a propane stove. After that, it was a slow and painful slide towards the quick and easy (Knorr in my sinampalukan? Say it ain't so!)
Question: can palayok be used on a gas stove? I live in a condo here in Washington DC, and opportunities for a coal fire isn't just gonna work out for me. I AM going back to the Phils this October with the hopes of buying a palayok, if not for cooking, then as one of my kitchen tchotchkes.
Of course, I can totally make this old-school adobo using my Le Creuset pot, but there's something about palayok that makes things extra delicious (though that could be nostalgia talking).
May 9, 2008 | 11:56 pm
sister, were you referring to daniel boulud?
May 10, 2008 | 11:17 am
Hello Marketman,
I'm a little bit nervous as this is my first post on your most excellent blog (which I've been following for about 2 years already)! I had to let you know that I have just finished making a pot (no claypot or wood fire, alas!) of adobo according to your method above, and I'm chowing down on a few choice pieces as I type this… oh my, it's FABULOUS!!
I'm Singaporean, and am ethnic Chinese with some Peranakan (Straits Chinese/Nyonya) ancestry. I've learned so much about Filipino cuisine from you blog, and I'm seeing that it shares numerous similarities with Peranakan cuisine. I made a prawn sinigang recently, and it was one of the most comforting things I've ever eaten – I drowned my rice with the soup! My husband lived and worked in Cebu & Mactan for six months a while ago, and I went up twice to visit him. I tried to explore as much as possible, taking a few hundred photos of people and places, and I still want to go back for more! Your country is a truly fascinating place with so much history compared to what we have here in S'pore (we're losing parts of our heritage really quickly and it's sad).
Just want to say a big thank-you for all the effort and enthusiasm that goes into your blog, and I really look forward every couple of days to your updates :) I'm going to have one more piece of the adobo and I'll try very hard not to touch it again until dinnertime, otherwise the hubby will not be a happy bunny… !
May 10, 2008 | 3:05 pm
i cooked your adobo yesterday for my friday dinner with my friend and it was sooo good, although matilamsik ang mantika when i fried before we eat its worth it. it was swimming in fat, i use a microplane for the garlic as i wanted it to taste garlicky aside from the garlic cloves that went in,our sawsawan is patis and calamnsi and toyo-calamansi – thanks Maria Clara for the big bag of calamansi. i had it again for breakfast today.
May 11, 2008 | 12:55 am
You have struck a chord in all of us – we all love adobo and your succesful attempt to get to the original soul is like glimpsing a mature loved one in her youth.
Organic pig would even be closer to the original, or even better baboy damo, with its leaner, gamier taste. In New Zealand there is a rare species of pig that antedates European colonization, the "kuni kuni" with 4 fleshy tassels under the chin (only also found in a part of China), and the Maori have a recipe that involves slow cooking in its own fat, then preservation by covering the mouth of the container with a layer of fat, rather like a confit.
For people who are palayok deprived in western countries, there is the clay casserole such as the rompertoff in its infinite variety.
Crushing fresh bay leaves on insertion into the dish brings out more of the flavour, just as crushing garlic cloves does.
May 11, 2008 | 6:26 am
i never tried adobo without the soy sauce, all along i thought the original was with soy sauce, i will try this for sure. . .
May 11, 2008 | 5:14 pm
marketman, i swear, i was absolutely drooling while i read this piece. i LOVE adobo and everything about what you wrote was just so delectably lipsmacking!
May 11, 2008 | 8:09 pm
I keep this palayok for such a long, waiting for a dish to cook it with. Now I know, it's waiting for adobo! Thanks Marketman.
May 12, 2008 | 1:26 pm
MM, like the others who saw the picture of your adobo, I was salivating too. In Bicol, in yesteryears, my aunt used to cook adobo with no soy sauce but the coconut vinegar was always the "star". My husband cooks it the same way too. You mentioned in your blog that you used organic coconut vinegar from Bicol. I am sure you still recall that you featured my "Lola Conching Organic Coco Nectar Specialty Vinegars" a couple of years ago. Did you use it in that yummy adobo? Sam and Teth, I'm from Sorsogon and I'm a producer of organic and all-natural coco nectar specialty vinegars. I have 5 variants and 2 of them, the Classic and Vinegar with Garlic are ideal for adobo and paksiw. The other variants are Vinegar with Chili and Ginger, Vinegar with raw wild honey and the Virgin Vinegar (with mother-of-vinegar).You may want to try them. They're available at Rustan's/Shopwise, GOURDO's (Trinoma, The Fort, World Market Greenbelt 2 and Promenade, Greenhills), Coconut House, Organic Naturally, both located at Esteban Abada St., Loyola Heights, Q.C., Unimart Greenhills, Herbal Mumma, Fresh Place, both located at AANI Garden, Q.C. Memorial Circle, Leisure Farms and Ponderosa. They're also available in the US (wildernessfamilynaturals.com), in Malaysia, vinegar with honey and vinegar with chili & ginger are available ( one can call Coremed @60380609670) and in Osaka, Japan, vinegar with honey only (you may get in touch with T.Y. Sumitomo Co. Ltd. at 0669549601).
MM, I hope you don't mind my using your blog as a promo site for my organic coco nectar vinegar products. Thank you.
May 12, 2008 | 11:12 pm
Wow!! Thats exactly how I cook our adobo.Pork belly,vinegar,blackpepper corns.laurel leaves,salt and water.
No soy sauce needed.The only difference is.I would add 1 cup of oil after the liquids dry out and let it fry until the meat would turn to brown. Its the best adobo…swear.
May 14, 2008 | 4:54 pm
upss sorry…i miss the garlic…my bad..
May 14, 2008 | 4:56 pm
my nanay cooks adobo like this, she also puts it in a jar and consume it the next day. Its really nice with boiled rice, the fat(sebo) melts on it…yum yum
May 19, 2008 | 3:41 am
This looks awesome! I will definitely have to try it, as my son is allergic to soy. I don't have a palayok, nor am I inclined to make a wood fire. So I wonder if this will work in a slow cooker (crock pot).
May 30, 2008 | 4:16 am
Thanks for the recipe, but this dish tastes more like paksiw na lechon, without the sugar and liver sauce, than adobo. I think the soy sauce is what makes the Filipino adobo distinct from other the other vinegar-based recipes.
Jun 9, 2008 | 3:04 pm
this is how my ate cooks her adobo,we call it adobo sa asin…it is reaaaaaaaaaaaaaaaaalllly yummmmmmmyyyy!!!!!
Jul 8, 2008 | 2:19 am
i am listening to dzbb program of susan and arnel with Nancy saying of malunggay adobo.my friends here in sydney has requested me to make the best pork adobo ever.i come across this recipe…where in the world can i get a clay pot to be authentic ,in sydney? anyway,its nice to hear and read you are still very active in the industry! you've come a long way!hello to Bobby and your son Joey!
Aug 5, 2008 | 12:09 pm
I need approx. 12 pcs of palayok for our folk dance performance (to be put on our head while dancing). the circumference of the mouth or opening should be 6-8 inches. Do you know where palayoks are available here in the US?? Could we make a mail order from the Philippines? If so, what's the name of the supplier???
Thanks for your help
Sep 8, 2008 | 3:54 am
hmmm..yummy adobo! since my mom loves adobo she even cooks it almost everyday of her sweet life, i'll wager for this one. lemme go home after work and try this one and see if she drools over your adobo recipe.
thank you for posting such recipes that makes my life oh so easier to live everyday. =)
Oct 17, 2008 | 12:50 am
thanks MM, i had the chance of eating adobo at sta elena golf club few years ago but I think the chef there resigned or left for some greener pastures. his adobo was so good also.it was fried which i like and until now five years later- i can still savor that adobo. also i had tried the adobo of chef jane paredes who used to own cafe cornucoppia in glorietta- i loved her recipe but unfortunately was not able to get it after attending some of her classes. anyway, i will try your recipe and i know it will be as good and awesome as theirs. how i wish you have your own restaurant or cooking school bec unlike new chefs now- you are more into the authentic / traditional way of cooking. keep up the good work.
Mar 11, 2010 | 5:09 am


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The new face (and body of weird)
So what is the average day like for a human Barbie like Lukyanova? "In the morning I work on my face and I get a massage, then I spend some time on the Internet," she tells V magazine. "I meditate and travel in my astral body, and after that I work out at the gym. I go for a walk with my best girlfriend, I get home, and I make dinner for the man I love. Then I spend some more time on the Internet, do some reading and meditating, and go to bed." Yup, all in a day's work.
If you need more weird, read the rest of the article here.
Shakespeare was right. Lord, what fools these mortals be!


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Representative Alan Grayson And The New (Old) Tone
by Ben Crystal / Personal Liberty DigestI'll say this about President Barack Obama: He's a giver. After all, without the daily disco of dishonest disgrace that his Administration has delivered in unprecedented amounts, we wouldn't enjoy the new level of partisan rancor with which the Democrats have replaced any hope of responsible and responsive government. And let us all thank Representative Alan Grayson (D-Fla.) for the latest reminder that there are no depths so low that liberals haven't plumbed, roughed-in and constructed Section 8 housing in them. Grayson is no stranger to the political septic system. Indeed, he's well-known for his bouts of verbal diarrhea, notably claiming conservatives want Americans to "die quickly." Of course, we know that was actually former Surgeon General Joycelyn Elders' "plan." Grayson also infamously referred to a senior aide to Federal Reserve Chairman Ben Bernanke as a "whore," but he may have been cribbing Democrat talking points about any woman with whom they disagree.
Observe the magnificent lunacy of Grayson's latest fundraiser:
While Grayson's basic message, which I'm guessing aims to equate the Tea Party with the Ku Klux Klan, is pretty much par for the liberals' kicky new rhetorical course, it wildly misses the mark for historical accuracy. The last time the KKK held any real relevance, they served as the punch line to a running gag in "The Blues Brothers." The only exception to that might be the distinguished career of former Senate Majority Leader Robert Byrd, a longtime Democratic power-player who donned his first hoodie decades before Trayvon Martin made them cool.
But this sort of inane ranting isn't new to the Democrats; slander has been their M.O. for decades. However, the real tinfoil-hat brigadiers have generally been kept at arm's length from such Democrats' inner sancta as Malibu, Chappaqua and Hyannis Port. Either they've been shunted off to mid-level staff positions in places like the California Bureau of Snail Darter Habitat Enforcement, settled into digs at lapdog media asylums like MSNBC or — if they're really off the deep end — the office of the Vice President of the United States.
Unfortunately, the advent of the Teflon Presidency in the person of Obama has unchained the snarling mutts of the far left; and now they have infested the highest halls of power in the land. Hence, the hypocritical ramblings of the global warmists, America-lasters and outright socialist sociopaths of the far left, which moved from the barely-audible squeak of President Jimmy Carter to the muffled giggling of President Bill Clinton, are now the full-throated roar of the Obama-era Democrats. Grayson's repulsively mendacious shrieking used to be the stuff of Bill Ayers' bomb threats and Louis Farrakhan's tirades. Now, they're Congressional fundraising pitches.
Imagine the sort of people who respond in the affirmative to Grayson's craven intellectual thuggery.
Imagine them voting. And imagine the sort of people for whom they vote. Imagine the sort of party that proudly digests them all. No wonder Grayson sits in Congress, instead of somewhere more fitting, like a cardboard box under a freeway overpass or the lovely Section 8 housing to which so many Democratic voters are consigned. And no wonder America faces its darkest days in decades.


text: apply onlineApply Online If you are human, leave this field blank. Positions Available Cashier Chef Deli Bakery Assistant Deli Bakery Clerk Deli Bistro Manager Delivery Driver & Fork Lift Operator Head Cashier Office Assistant Packaging Clerk Produce Assistant Manager Produce Clerk Packaging Line Worker a.k.a. Produce Packer Veggie Display Clerk Front End Cashier Supervisor Meat Cutter Meat Wrapper Date of Application * Date Available to Start * Personal Information First Name * Last Name * Phone Number * Address Street Address Address Line 2 Address Line 2 City City State / Province / Region Postal / Zip Code Postal / Zip Code Country Country Are Legally Eligible To Work in Canada? * Yes NoEducation High School * College/University * Attach Your Resume / CV (Optional) Drop a file here or click to upload Choose File Maximum upload size: 67.11MB Next


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It has been widely reported that General Motors (GM) is considering selling a huge stake in its financing division, GMAC, in an attempt to sure up its finances. With net income of $2.5 billion expected this year, GMAC is worth somewhere in the $30 billion range, so a majority stake would yield the leading domestic automaker a substantial sum of $15 billion.
What's interesting is GM's current value. At $28 per share, Wall Street is valuing the entire company at $16 billion. In essence, GM's car business has an implied value of negative $14 billion. GMAC itself, therefore, is worth nearly $60 per share.
Maybe GM should try and sell a stake in its auto division, not GMAC. Such a move would substantiate a positive dollar value for the car business, and maybe get the stock price up. If GM could ever sell cars and trucks for a profit consistently, you can see why value investors like Kirk Kerkorian think the upside is tremendous.
Selling GMAC, though, could backfire if the $15 billion generated slowly disappears. Right now GMAC is the life support for GM. Perhaps that's something they should hold on to in its entirety.


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General information
Geographic location: Tuyen Quang is northwestern mountainous province located at 21030'-22040' north latitude and 104053'- 105040' east longitude. Tuyen Quang is bounded by Ha Giang to the North, by Bac Kan, Cao Bang, Thai Nguyen provinces to the East, by Yen Bai to the West and by Phu Tho and Vinh Phuc provinces to the South.
- Area: 5,870.4km².
- Topographic features: The province's topography is rather complex with many partitions by high mountains, rivers and streams, especially in its Northern area. It is lower with less partitions, hills and valleys (running along rivers) in the Southern area.
- Administrative units: The province is divided into Tuyen Quang city and 5 districts: Na Hang, Chiem Hoa, Ham Yen, Yen Son, Son Duong.
- Population: 728,900 people
- Natural resources: The province's total area of natural land is 586,800 hectares. Its soil is quite rich, especially in its Southern districts, creating specialized areas growing tea, sugarcane, fruit trees serving processing industries. Besides, Tuyen Quang has 163 mine points with 27 different kinds of mineral such as 17 iron ore mines with the estimated reserves of 7 million tons mainly found in Yen Son, Ham Yen districts, 12 tin mines mainly found in Son Duong districts, 8 manganese mines found in Chiem Hoa district, Na Hang, lead-zinc mines found in Tuyen Quang town, Yen Son district, Son Duong district, Chiem Hoa district etc., 15 antimon mines found in Chiem Hoa, Na Hang and Yen Son
- Tourism resources: Tuyen Quang has 386 historical monuments recognized by the State, mainly found in Tuyen Quang town, Son Duong, Yen Son and Chiem Hoa districts. It has potentiality for developing eco combined with cultural and historical tourism such as tours to Tan Trao revolutionary base, Kim Binh, mineral water convalesce center, Ngoi La, Nui Dum, Hang Tien (Fairy Cave), Trung Ha waterfall, Mo waterfall, etc.
- Human resources: The population of Tuyen Quang was just over 72,500 people, of which the number of people in working age was 443,568 people (accounted for 61%). Young labor is an advantage of the province but just above 26% employees was trained.
- Transportation system: The province's transportation system is still limited due to its mountainous location. Road traffic is the major means of transportation here with national highways No. 2, 37, 2C running through the province. The total length of national road is 340km, district road: 595 km and urban road: 121 km. In a plan to 2015, Tuyen Quang will develop fully transport system including road, waterway and railway.
- Power supply system: The power supply system includes Tuyen Quang hydropower station with 342 MW capacity, Chiem Hoa hydropower with 45MW capacity and 220KV and 110KV grid connecting Thai Nguyen - Yen Bai - Tuyen Quang. In the period of 2010-2020, Thai Nguyen plans to continue invest in hydropower stations such as Hung Loi 1, Hung Loi 2, in Yen Son district, Thac Rom in Chiem Hoa district, Nam Vang in Na Hang district, Phu Luu in Ham Yen district and other stations. Currently, the national grid reaches 95.4% communes. 82.3% households was supplies with electricity.
- Water supply and drainage system: Households, enterprises are supplied with clean water from Tuyen Quang water supply system with the total capacity of 28,000m3/day. In residential areas, industrial complex and tourism areas, water supply system are mainly installed.
- Post and telecommunication system: Modern digital telecommunication connected by optical fibers transfers microwaves to 6/6 districts and city and link directly province nationwide and worldwide. 100% units has tele-services and the rate of using telephone is 34/100 capital. In terms of Internet (ADSL), 1 out of 100 people use the service.
- Industrial zones: There is an industrial zone with 1,172 hectares area which runs under the administration of the province.
Economic situation
- Growth rate: the average growth rate in the 5 year period (2006-2010) was 14%. In 2010, the average income per capita was 12.64 million/year.
- Economic structure: increasing the proportion of industry, decreasing that of agriculture, gradually shift to merchandise manufacturing.
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Photography: @theartscommission
"Jeep is in a bottomward spiral. It's alone a amount of time beforehand than my bang-up decides to accord up announcement Jeeps." —Hu Ping, gross sales administrator at a Jeep dealership in Zhenjiang to The Bank Street Journal. Jeep sales are bottomward in China as compared to aftermost year.
"We knew that bodies were amorous about pizza, but we apparent that Americans are additionally actual amorous about potholes."—Ritch Allison, arch controlling administrator of Domino's. The company's Paving for Pizza affairs is about allowance to pave potholes, and it has continued to pave one association in all 50 states. Visit pavingforpizza.com; nominations will be accustomed through December 31, 2018.
"That rumor is absolutely groundless." —Senior Group Manager of Hyundai Corporate and Marketing Public Relations Michael Stewart, to Roadshow by CNET, about Hyundai active a takeover bid of Fiat Chrysler (and accordingly of Jeep and Ram)
And: "We additionally approved that the Roxor is a agent that was consistently advised alone as an off-road vehicle, does not attempt with Fiat vehicles, is bogus and accumulated in the aboriginal OEM bulb to be congenital in Michigan, USA, in the aftermost 25 years, was the aftereffect of added than three years of analysis and development, and actually alone the angle that the Roxor was an alien low-quality 'knock-off' kit car." Stay tuned…
Your name:Where you're from:Where the photo was taken:What you're doing/why you're at that location:Photo requirements are JPG (maximum quality), BMP, or TIFF book at 1,600 by 1,200 pixels (around 2 megapixels or the aboriginal admeasurement from your phone/device). It apparently goes after adage that your archetype of Jp Annual should be apparent with you in the photo.
Follow this format: Your name and your city/state: Year/make/model of your Jeep/military Jeep: Area the photo took place: Describe what we are seeing in the photo/other advice we may charge to know: Why the photo agency a lot to you/lesson learned/your takeaway:
In accession to the words, actuality are the photo requirements:–JPG (maximum quality), BMP, or TIFF file. –1,600 by 1,200 pixels (around 2 megapixels or the aboriginal admeasurement from your phone/device).–No PDFs or added formats. We aloof can't use them in the magazine. They won't reprint.–Email the abstracts to email@example.com with "Sideways" as the accountable line.
Oct 26 Auto Mundial Motorsport MundialOct 27 LIVE! European Le Mans Series – Qualifying, Portimao, Portugal LIVE! Intercontinental GT Challenge – Practice and Qualifying, Laguna Seca 8 Hours LIVE! Michelin Le Mans Cup – Chase 1, Portimao, PortugalOct 28 LIVE! European Le Mans Series, Portimao, Portugal LIVE! Intercontinental GT Challenge, Laguna Seca 8 Hours LIVE! Michelin Le Mans Cup – Chase 2, Portimao, PortugalOct 29 Roadkill, Ep. 77Oct 31 Mobil 1 The Grid, Affairs 19Put Up or Shut Up, Ep. 11Nov 2 Auto Mundial Motorsport MundialNov 3 LIVE! Virgin Australia Supercars, AucklandNov 4 LIVE! Virgin Australia Supercars, AucklandNov 5 Roadkill Garage, Ep. 37Nov 7 Engine Masters, Ep. 41Nov 8 Ferrari Challenge Europe World Final, Monza *Nov 9 Auto Mundial Motorsport MundialNov 10 LIVE! Trans Am Series, Daytona Nov 12 Dirt Every Day, Ep. 83Nov 14 Mobil 1 The Grid, Affairs 20Nov 16 Auto Mundial Motorsport MundialNov 17 LIVE! 24H GT Series/24H Touring Car Endurance Series, 24H Circuit of The Americas LIVE! 24H Proto Series, 3X3H Circuit of The AmericasNov 19 Hot Rod Garage, Ep. 70Nov 23 Auto Mundial Motorsport MundialRoadkill, Ep. 84Nov 24 LIVE! Virgin Australia Supercars, NewcastleNov 25 LIVE! Virgin Australia Supercars, NewcastleNov 26 Roadkill, Ep. 85Nov 28 Mobil 1 The Grid, Affairs 21Nov 29 FIA World Rallycross, South AfricaNov 30 Auto Mundial Motorsport Mundial
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