Comments on: Chopping Coconuts

By: Gener

Gener — Sat, 27 Jun 2009 12:24:37 +0000

How about that “JACKFRUIT” hanging on the leftside? i found curious about that! Avocado? I dont see any reason to give attention in it, those avocadoes are quite small and dont have qualitative importance but they are good background indeed, hmmmmmm, they are actually shiny as they are not ripe yet..

By: tagabacolod

tagabacolod — Wed, 24 Jun 2009 12:39:37 +0000

Very amusing post, beautiful avocados! :-D

By: B&W

B&W — Tue, 23 Jun 2009 20:27:06 +0000

My attention is not focused just on the “BUKO CHOPPER” but also to the shiny and beautiful Avocado in the background. I went for a visit last April and May with my family in Capas and have indulge and enjoyed all of my favorite fruits, Mango, Guyabano and Sampalok every single day, until my teeth are turning black from the Mango’s stain. Avocado is one of my favorite too but I find that in Capas Area the Avocado have a sweet taste to them, they don’t taste same as the Mexican Avocado we get in Arizona or here in Canada. Wonder why? My husband and I were in Sedona, Az. last March and one of the breakfast I had at the 101 Omelette Restaurant was Avocado Omelette, it was excellent! I have lots of food allergy and I cannot have any cheese. The Avocado in the Omelette tasted like cheese.
Mr. MM did you bring home some of those Avocado?

By: Gener

Gener — Sun, 21 Jun 2009 08:34:50 +0000

Im Sure!! im not going to mess up with this guy! he can shove me off in just a seconds!!

I have seen one of this guys back in the philippines! they can chop cocos perfectly, time make them master it..and im reluctant even trying it myself. i wonder if this guy haves a night dreams and his bolo is just with him…OH DEAR!

By: Mila

Mila — Sun, 21 Jun 2009 04:21:45 +0000

I’ve been having fresh buko juice a lot while I’m back home, it will not be as easy to get when I’m back up north.
There used to be this claymation comedy show on MTV, a farce on wrestling, they’d have claymation figures based on famous people, going at it in the wrestling ring, really gory, but funny. Imagine your coconut man with his bolo vs your lechon lady with her bayonet in that ring!

By: dishesandplaces

dishesandplaces — Sun, 21 Jun 2009 03:18:56 +0000

my new favorite coconut experience now goes to the fresh buko at pandin lake in san pablo laguna :)

i actually also wanted to comment on the mention of pino luonggo – i have read his “a tuscan in the kitchen’ a lot of times and it is definitely among my favorite books – novels included!

By: fortuitous faery

fortuitous faery — Sat, 20 Jun 2009 17:53:51 +0000

my eyes are more glued at those avocadoes….

By: Queen B

Queen B — Sat, 20 Jun 2009 09:42:51 +0000

Miss those fresh coconuts, specially with buko salad and buko pandan. We have to settle with canned ones here.

By: ntgerald

ntgerald — Fri, 19 Jun 2009 21:40:46 +0000

More often than not, coconuts that can be cleaned very well (stripped of husks, completely bald) are mature coconuts, ready for making gata. The meat is thick and hard. Not for eating, unless you have dentures specifically made for that. Or you evolved to eat hard, mature coconut.

Hence, people who drink juice from this mature coconut drink the juice and throw away the rest. You can take the whole thing home with you and make gata, if you want.

The juice is sweeter because more sugars (especially fructose?) have been formed, in the process of maturation.

Immature fruit (any fruit) = less fructose = less sweet. BUT, more tender meat, in the case of coconut. This is what is done in the Philippines, because Filipinos are fond of eating tender coconut meat. Pag tumigas na ang niyog, mas matamis din ang juice, but less people drink juice from a mature coconut here in the Philippines. I think the main reason is they like the soft meat.

In young or immature coconuts, the husks stick more to the shell, and therefore it is harder to make a completely bald smooth young coconut.

By: Nelly

Nelly — Fri, 19 Jun 2009 19:31:45 +0000

Hi all, my post is a bit out of place but I wasn’t sure where else to write. I was wondering if anyone here has ever made caldereta using tofu? If so, how did it turn out and how did you go about cooking? Thanks! :)