Anti crime tip; cooking tips

Robbers take P.3M from Sta. Mesa businessman
"Four armed men forced their way into a businessman's house in Sta. Mesa, Manila and took more than P300,000 worth of cash and jewelry Friday night.
In a police report, one of the robbers started banging on the door of the house, prompting one of the people inside the house to open the door a few inches to see who was outside (italicization by the undersigned).
The four suspects forced their way into the house . . . After taking cash and valuables, the suspects escaped . . ."
Moral: Don't open your door/gate even an inch in order to see who is outside.
Install peephole or other device pn your door/gate in order that you can see who is outside without opening your door/gate. Make sure your door/gate is wide enough and high enough so that a person/persons outside cannot see who inside is coming to the door/gate.

April 27, 2008
"One food that comes rather cheap is dulong (tiny, tiny fish) which is perfect to make into small omelets. If you are a family of four, get one fourth kilo of the fish, clean by passing it through running water three times then drain. Saute in a little oil, crushed garlic, sliced tomatoes and onions. Add the fish, seasoning it with salt and ground pepper. When done, drain and start beating the eggs, white first, producing a foam. Add the yolks and then mix the sauteed dulong. Fry into small omelets, serve with a dip of chili sauce or catsup.This would cost no more than P150 and can be enough for a small family, plus maybe two pieces extra. Complement this with a clear soup or vegetables.

" Some cooking tips: When boiling eggs, add a little vinegar in the water for the eggs not to crack. Also, when they come from the refrigerator, they must be left out a few minutes before cooking. What we used to do was wait for the water to boil before putting the eggs in. Now the better way is to put the eggs in at the start and count eight minutes after the bubbles come. You'd then have perfect hard boiled eggs. Now to clean ox tongue. What we used to do, per our elders, boil water then dip the tongue, scraping of the white skin by areas. Now someone has taught us a much easier way to do this. Boil the water with the tongue in. When you see the meat developing some corn-like spots, that is the time to scrape off the hard bits. Voila! faster than you can wield a knife the tongue will be clean. Also, avoid making cuts on the meat, because these would make it develop a dark hue."