Minute Maid Pulpy: It's no Pulp Fiction

I just drank a bottle of Minute Maid Pulpy. They say it’s got ‘no preservatives added’. Aw, c’mon, it’s bottled juice. Is that even possible?

So, I thought maybe they got Ethan Hunt and his team to do the impossible. Geez, I got off to a corny start, now what? I know, I’ll just drink another bottle to convince me of that claim. Hey, if it's really what it claims to be, then no harm done. If otherwise, I still can live to tell about it - I think.

I didn’t believe it the first time I heard it’s got no preservatives added. So I read the ingredients (even the fine print) and everything checked out! It really has NO PRESERVATIVES ADDED! That means it doesn’t have ingredients that may turn out to be allergens, or worse...carcinogens! Whew! Now that’s healthy goodness that tastes so good, I am now “almost” assured it's really free from preservatives. Hmmm, just almost? Maybe another bottle would change “almost” to “really 100%”! Yeah, a third bottle might just do the trick.

So okay, it’s got no preservatives added. That’s really good, right? Not just because it doesn’t have those icky, harmful ingredients, but it also means I get the real goodness of natural orange juice packed with all the essential vitamins and minerals. All these health benefits in one convenient bottle that tastes like the real thing. I cannot help myself but drink my fourth bottle of Minute Maid Pulpy!

So far anyone who still has a hard time believing that Minute Maid has got no preservatives added - meaning it's THAT natural, it's almost like it's plucked straight from the tree, it's just as Mother Nature wanted your orange juice to be, it's got nothing but the good stuff yes, none of those potentially toxic stuff that can harm your brain, kidneys, heart; cause tumors aargh- the list of preservatives' bad effects just go on!!! Anyway, just to prove a point on just how good Minute Maid Pulpy is 'cause it's got NO PRESERVATIVES ADDED, I'm gonna subject myself to a blissful “torture” – my 5th bottle of pulpy orange juice for today. And tomorrow I’m gonna raid the grocery just like what I did yesterday – all for the natural goodness and yes, “no preservatives added” that is Minute Maid Pulpy Orange juice drink!

Feels good to know about the real pulpy deal, right? C’mon show me a smile on the comment box, and you might win yourself a Really Pulpy Deal! (That’s a chance to win a Minute Maid gift pack simply by commenting. Sweet! C'mon you just might be picked as the lucky 'commentor'!)

Love,
whyte (but I feel orange right now)

P.S. I think I may have too much of a good thing for I am seeing things .....

Jorry Palada likes

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Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece pork broth cube (

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana

Takway

The gabi (taro) is just one of those plants which is edible from "roots to tops". The most popular of which is the tuber part which is used in a variety of dishes and mostly in combination with coconut milk. Its leaves, of course, is the main ingredient of a Bicol specialty, laing . It is dried then chopped and sauteed with other ingredients including, again, coconut milk. Then there is takway . The local term for its tendrils/runner, that part which is torn between being a stem or a root for it neither grows upwards nor downwards - it grows sideways . Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and the gabi tuber with coconut milk and local snails know as bago-ngon . It is also popular when cooked adobo style with guinamos , the local bago-ong . It is very popular in the region that even big supermarkets sell takway in style - cleaned and plastic wrapped in styro with some additions to make it easier to prepare.

Batwan

Ilonggos know batwan or batuan by heart as the fruit is almost endemic to the Western Visayas. Its scientific name is Garcinia binucao, derived from the Tagalog name for the fruit, binukaw. It is a large green fruit with large seeds and its a favorite souring ingredient in most Ilonggo dishes especially KBL or kadyos, baboy, langka and the Ilonggo-style paksiw known as "pinamalhan". It is characterized by a tamed sourness compared to tamarind and kamias . The fruit is sold by pieces or kilo in wet markets and even big grocery stores. Batwan is the preferred souring ingredients for the Ilonggo favorite- KBL. The photo shows boiled batwan with skin and without skin (right) A favorite riddle when we were young - "Among the many fruits in the forest, but one (batuan) is the best. What is it?"

A native (foods) welcome in Guimaras

Even after having breakfast less than an hour that time, we couldn't say no to this lot of native delciacies that welcomed us in Guimaras. First and foremost, Guimaras best known produce is their sweet mango famous almost worldwide. And it comes with it's best partner, ibos. This brown baye-baye variety is made from toasted rice thus giving it a more disctinct flavour compared to it's more "caucasian" cousin. I like the one wrapped in banana leaves compared with the one in plastic for it gives it a more native feel. So when you're in Guimaras, be sure to check out the markets for these native delicacies that can make your trip more gastronomically satisfying.

FLAVOURS OF ILOILO

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