Best Posts

I missed the 4th of July festivities in the US, but at least the sky put on a good show for me.

 

I'd like to do a shout out to Wrye83 (Dustin) for achieving over 10,000 positive ratings. I'm struggling to get to 500. I doubt this feat will ever be duplicated. While not everyone will agree with his viewpoints, he has worked tirelessly to improve the forum, shared his valuable experiences and helped where he can.

Cheers to you!!

 

Had lunch at Katz's yesterday. Great menu. We had the grilled chicken burger, lettuce, tomato, onion, whatever condiments you want to add. Served with very good potato salad. Will go back and try the pepper cheese burger next. Big open environment with plenty of tables.

 

Found CANADIAN PASSPORT... Gordon William McKissick.... I have in my safe keeping... I will be contacting the Canadian Embassy today to inform them I have it and to inform the Canadian Warden for Dumaguete... If anyone knows this gentleman, please call him and tell him his passport has been found... Alan 09107772605

 

actually, i was making LAB ( Lactobacillus Serum ). the last step in the procedure is separating the curds and whey and i played around with the curd a bit and it turned out great! kinda like a blue cheese but not blue, a nice addition to a garden salad, especially with a dash of Braggs amino acids...

also, we made a nice sour cream like cheese the last time we made LAB. same procedure, same ingredients but musta been different airborne bacteria. both cheeses good stuff!!!

here's our recipe ingredients using powered milk:
360ml rice wash
3 liters water
1 pkg. - 330g Nestle Bear Brand (powdered milk)

- rinse the curd a couple of times to get most of the LAB serum out of it.
- then transfer it to a mesh bag and gently squeeze the liquid out of it.
- then add a bit of salt.

 

I just want to say thanks again to all here who have been so helpful to me. First before i arrived in Dumaguete in September of 2014 with loads of useful information and answers to question i had as a new arrival. Then all throughout my stay here with updated information and news and always good advice. Most recently with help in finding a good home for my one year old pit bull. I have to travel and needed to find a good loving home and this forum was the answer. I had some trouble at first in my posting but concerned and thoughtful member helped put me in contact with the perfect home and i am eternally grateful. Any venture is only as good as the people involved and this is top notch in my opinion. Thanks again for all of your help.

 

Last night we celebrated our 5th wedding anniversary at G's new French restaurant, 'Imagination', on the beach in Bacong. While what looked liked three attractive sisters softly playing a violin, a harp, and a cielo, we ordered a Kir Royale for my wife and a Grey Goose martini for me while we viewed the large menu. G came over and told us he will prepare a gourmet dinner and not to worry. We started with a small serving of escargot for my wife and scampi for me, with a glass of Cloudy Bay Sauvignon Blanc. That was followed by a bowl of lobster bisque with cognac. For the salad they served a combination of fresh vegetables from Baguio. Next was a serving of Dover Sole G had flown in for the event followed by a small order of delicious New Zealand lamb chops. G surprised us by bringing out a bottle of 1996 Henschke Hill of Grace. For the main course my wife was served Alaska King Crab Legs and G had prepared a Porterhouse steak for me from the U.S. Dessert was a sampling of Belgium chocolates. Not being concerned about calories on this special evening, G brought over a bottle of chilled Irish Cream and sat with us and toasted the occasion. A wonderful dinner with my lovely wife.