Liver Lover

Sounds like an ad!

Eversince I can remember, I loved livers, gizzards, intestines, eyes, brains...from fishes to bulls etc. Offal as it is termed.

Memories of Reno Liver Spread in hot pandesal...a tin for myself. As you get older the tastebuds mature so we go one step up to Pate...still liver spread :)

I was in search of one with character....a Pate that can stand on its own and it says "umpppphhhh!" back at you. Bought some recently and brought a tub to our meeting for Berdelicious. The trying hard foodies in us were taste testing and discussed with Chef Myke what I wanted.

He did come up with what I wanted using our Sunshine Chicken's. Chef Myke said the taste is distinctly more intense than that of the white broiler's liver and no fishy taste. He used pure liver, no use of pork fat nor extenders. Creamy on its own. Full bodied flavor. If there was a gender for Pate, this will definitely be masculine! Not at all glamorous, prim and proper type. Have a closer look...it is forkable and may be taken alone :)

Like Foie Gras? Try slicing some Pate and soft frying it.....very good and close to addicting!

NOW AVAILABLE! Just like our other products, our Pate is for the Pinoy tastebuds, no preservatives, no extenders. Great value for your protein health and money.

Mornings@ANC

What can make me turn around? Yesterday, we were headed to Isabela for a quick trip and touch base, before the IFEX event over the weekend. It was a leisurely trip, with me on the wheel. Lunch, dessert of the biggest Blizzard at DQ etc etc etc. Somewhere about San Rafael, Doc Rey gets a call from CITEM and asking if we can guest that afternoon (uhuh, too late) and the next morning at Mornings@ANC.

He passes the phone to me and YES, I will go back :) I like that show and will want to meet the hosts up close and personal...wehehehe....means, watch from the bleachers!

I needed a cooked dish. No cook, but still asked a store staff to dry rub some chickens and stuff with lemongrass. Sounds easy huh? By 11pm, it was ready for charbroiling. I was excited to taste it. After I asked it to be chopped....I noticed this plant like stuff hiding among the chopped pieces. Hmmmmm...can't be tanglad or lemongrass. Looks more like celery to me...and the chicken was far too peppery...ewwwwwww!

Relax....I remembered I had some tubs of pate left in the freezer :)

By 6:30am, I was at my AANI Circle booth getting some dressed chickens for the table setting. Aside from me, there was a couple at the AANI area reading through the other booths' tarpaulins. The moment I entered my booth, they came in and looks like very happy that there was someone to ask about Sunshines. The chat extended to a pleasant one and may translate to day old chicks flying out of Manila :)

Soon after, I went to ABS-CBN. I am always early for appointments, as #1 I am so poor in parking so I scout the place, #2 I like to be early wehehehehhe. Because of that, I got the parking right under the canopy, by the entrance.

Got off and scouted the place...it was near for me to carry my stuff. Good, because I didn't think about bringing the dependable kareton.

Geez...everyone who was guesting in DZMM, Channel 2, Channel 23, ANC...I saw them all. Who drove them, where they got off, what were they wearing when they arrived and the clothes they were carrying to change to.

8:00am came and I walked into Studio 6. The guests for the IFEX promo fixed their own tables. I was the only one doing it solo...but its ok. Don't touch my chicken...because that's only for the camera. I cautioned everyone that it was peppery. The asst floor director and another PA said that the hosts liked their food hot ahahhahahha.

Ok...so fixed up now.


Soon after, the hosts were digging into the liver pate, even before the show started....the very savior. It was most easiest to munch on, w/o destroying the look, as pates are meant to be dug into. So it still looked good through the camera's eyes. I had to replenish the crackers several times!

Got good reviews about my liver pate. Actually not mine...this is a pina-MANNA. Commissioned Elena of Manna Specialty Bakery to do it for me, together with the Gizzard Adobo.

Pressured to have more....decided to go by Elena's store.

You should make your own and sell them. I suggest, don't cut corners and make a good one. The market who will seek for it, demands a good one.

As the hosts of Mornings@ANC said....it was really awesome. Mind you, those comments were made on and off camera :)

As we were tidying up the set, CITEM promo staff asked us to guest again for a Friday morning show in another channel. But, that is already the start of IFEX! Let's see how we will shuffle ourselves.

100%

100% lasang native!

That's our tagline.

Today, the 1st working day for our stores, we got so much good feedback from the backyard farmers. They cooked it for their own and neighbors' consumption, sold meat and some gave it as gifts during the Christmas season. They said the word is the tagline was true...100% lasang native.

One said it had a fantastic taste, but rubbery when roasted. Depending on how you cook it, because I and a lot of other customers roast a lot. I love baking in the oven or using my turbo broiler. It is firm, but not tough. For first timers, you can't compare the texture to the regular industrial chickens that you are used to :)

For the holidays, I served it as roasted with herbs and in home cooked adobo style. Wiped out about tubs of pure liver pate in two days in separate gatherings. Deep friend the gizzard originally cooked adobo style.

My gauge of a good product? When its the men in the crowd asking for the chicken, pate etc!

100% in taste and health benefits.

Merry...

Holiday schedule for Market At The Hills' night weekend market...I can't just be there and sell dressed Sunshines!

Elena of Manna Specialty Bakery, gave us Liver Pate that she made from my chickens' livers. It was heaven. Pure liver, no additives, no other meat ingredients. We finished our bread and 2 packs of pate, between three ladies..,and taste tests to Mary Ann and Candy. We can't get over how delicious it was, simply liver pate.

Pricing was discussed. It will be pricey compared to others. We walked over to the deli and bought a jar of what was labeled as liver pate. Just reading the label we knew already why it may be priced as such, being not pure liver. Opening it, they took a sniff and knew... we had a good product coming up from Elena. We still did a taste test among the 5 of us, and voted that we should pack some of our own :) I should tag it.. Pina-MANNA!

I want to come out too with viands from our naturally grown chicken and pork. Vacuum packed, ready to be stored, easy to pack in luggages for pasalubongs, ready to be heated and eaten!

In all the frenzy of my activities: seminars, opening Organikasyon, Christmas season...am like a merry go round! Hmmm which brings me...I want a rotisserie!

Getting several for the stores now. Excited to have a Merry Chicken wehehhehe.