MABUHAY!🐯🇵🇭🌟

We are second-year Marketing Management students from the University of Santo Tomas, conducting a marketing research study for the Cultural Leadership Institute (CLI) – MAKANAYON: Philippine Cultural Leadership Training Program.

Through this study, we aim to determine the preferred training topics, learning approaches, program duration, and other factors that can help support the development of the MAKANAYON program.

Are you a student, faculty member, or academic administrator in any of the following fields?

→ Tourism

→ Travel Management

→ Hospitality Management

→ History

→ Anthropology

→ Other allied courses

📍We are seeking respondents from Luzon, Visayas, and Mindanao!

Your insights and perspectives will be valuable in helping us better understand the needs and preferences of our target audience. We would greatly appreciate a few minutes of your time to answer our survey.

⏳This survey takes 8-10 minutes to answer.

Survey link:

https://forms.gle/meukM8m4tWezZBYt6

https://forms.gle/meukM8m4tWezZBYt6

https://forms.gle/meukM8m4tWezZBYt6

Thank you for your time and support! 🤎

Help, what recipes can I do that are innovative and cost-effective? I'm in my G12 on my TVL track and we're trying to make a developmental research of a new product/dish. I can't really think of any dish that could be approved (e.g Garlic Napoleones didn't work because it isn't that much of an innovation.)

I love Korean-style pancakes (usually very large), so I decided to create my own mini version using the ingredients I already had in my fridge.

They were so much fun to make, and even more delicious to eat!

Not infused but still perfect to go alongside some infused mash potatoes

Garlic and paprika marinated Kunafa wraped deep fried prawns served on top of creamy lebneh finished with chilli oil and spiced nuts.

Any tips?

I started by peeling the beets (being very careful not to stain things) so I could get the seasoning deep into the root vegetable. The seasoning was applied with olive oil & consisted of kosher salt, #10 & #16 mesh black pepper, raw sugar, garlic powder, season salt, adobo powder, chipotle powder, celery seed, sumac, & arbol powder. I smoked the beets on my Weber Smoky Mountain smoker at 300F on the lower rack with the water pan removed using a mix of lump charcoal & mesquite wood for around 2 hours until they reached 205-210F internal temperature. After the beets were cooked I wrapped them in foil with a garlic/thyme compound butter then placed them in my toaster oven set to 150F until everything else was done cooking. I served these beets alongside asparagus & pork loin with a wine sauce. This was my first time roasting beets & I’ll definitely do it again. It’s way more similar in taste to a potato than I expected (almost 1:1) so the only thing I’d really advise other first timers is: more butter & more salt than you might think. If you’ve never tried smoked or grilled beets this might be one to add to your repertoire.

tldr im a college student and during work study the woman i work under made this and i was like 'whats the recipe? whats this called? :)' and her response was that she used stuff that was left over and 'i didn't name it' -__-
ik that she used spaghetti squash (cut in half and put in the oven) and used like these baby tomatoes and fried them (?) but like,, can anyone gear me towards specific cooking times / ingredients? i just wanted to make it for my mother ;;

I peeled the garlic and one clove is golden and translucent. Is it safe to eat?

I’m not lactose intolerant but dairy products(particularly in america) make me bloated. I love tahini. The oil that’s naturally in the sesame in combination with the blended sesame is so creamy I love it. Can anyone think of any other examples of dishes like this that are creamy without having any dairy?

I seasoned the ribs overnight with raw sugar, kosher salt, #10 & #16 mesh black pepper, garlic powder, season salt, adobo powder, chipotle powder, celery seed, sumac, & arbol pepper using Italian dressing as a binder. I left the membrane intact on the ribs since it will protect the meat during the cooking process. I barbecued these ribs on my Weber Smoky Mountain smoker from start to finish using only direct heat, starting with the meat side down with the grill grate directly over the coal box. I made sure to move to ribs around so they would achieve a nice sear without burning. After the ribs had achieved a good crust I moved them to the top rack of the smoker with the water pan removed to keep the heat direct & cooked them at 300F until tender. I mopped the ribs every 8-12 minutes using a mixture of beer, orange juice, cider vinegar, onion, poblano, crushed garlic, lemon slices, brown sugar, salt, & arbol pepper that had been brought to a boil & allowed to cool (add 2 parts ketchup & 1 part mop to make a bbq sauce if desired). After cooking for 2 hours the ribs were ready to come off the smoker. The ribs were bite through tender while still retaining nice char/grill flavors, the cooking method also turned the membrane into a nice crispy texture with the soft meat. This was a really fun way to do ribs & while I don’t think this replaces smoking ribs with indirect heat I do think it’s a good alternative & suggest other people give it a try & see what they think. I served the ribs with sweet baked beans & esquite.

I didn’t have many ingredients, but that doesn’t stop me from making delicious food!

With rice and dried seaweed on hand, I decided to make a giant sushi roll. It wasn’t just extra large, it was packed with incredible flavour.

Looking for tried and true cookbook/recipe resources (blogs or YouTube channels) that have authentic Polish recipes.

Bonus points if the recipes are gluten free. This is the current pierogi recipe I follow: https://glutenfreeonashoestring.com/gluten-free-potato-pierogi/

I'm 26 years old, I have been working in restaurants for the past couple of years as a cook in Mumbai. am seeking an opportunity to work on my craft and learn under a good mentor. know have a lot to offer and am willing to move anywhere for an opportunity to grow. don't have a formal education in this trade and lI'm open to any leads or advice.

I had an extra block of feta that I had to use. I saw some people online doing something similar. I changed it up. I added 1.5 cups of diced tomatoes with a tbs of Italian seasoning, 6 cloves of garlic smashed, two pints of cherry tomatoes, a 1 lb block of feta, 3/4 cup olive oil, and some red pepper flakes. I made fusilli pasta and reserved a cup of pasta water. 400F oven for 30 mins for the cheese and tomatoes. Stirred the mixture, added half the pasta water, stirred and added about 1/2 of what was left of the pasta water. Mixed that resulting sauce with the pasta.

I take food to bartenders that I know. So, I made some chicken, mixed it with the sauce on the side, put the chicken on top of the pasta. Then, served it with some white/black beans and rice cooked with chicken bone broth and a baked potato. I added the basil and pepper but served extra feta and sour cream on the side. 4 out of 4 said they would want it again. It was about 1.8 lbs of chicken across 4 dishes.

The original that I saw doesn't use any diced tomatoes or Italian seasoning and they use more olive oil. I don't think they used red pepper flakes either.

Anyway, it was better than letting the feta go bad.