Turon Recipe # 1

Ingredients

4 pieces Banana
8 pieces Lumpia wrappers
1/4 cup Granulated sugar
1 tablespoon Cinnamon
Oil for frying
Kitchen paper

Preparation

1. Peel and slice lengthwise each banana into two parts. Then wrap each sliced banana in a lumpia wrapper. Roll and fold the two ends.
2. Fry them in heated oil till they are golden brown. Drain on kitchen paper. Roll each piece in the sugar and cinnamon mixture. Serve hot.

**********

Turon Recipe #2

1 package lumpia wrappers
5 medium bananas
1 can or jar jackfruit, drained
1 jar grated young coconut, undrained
1/8 teaspoon brown sugar for each turon

Cut banana in half, and cut each half into 3 pieces. Place on top of lumpia wrapper and top with 2 or 3 thin strips of jackfruit (to cover length of banana). Top jackfruit with coconut. Sprinkle 1/8 teaspoon of sugar over top of fruit. Roll into shape of eggroll and fry in canola oil until golden brown on each side. (Turon can be frozen and fried as desired.)

Yield: 30 servings

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Friday, November 24, 2006
How to make Taho

The taho is a typical Filipino delicacy wherein the usual "manong"(male vendor) carries two bucket-like container with a bamboo stick to balance it at his shouders. Every morning you would always hear a man shouting from the streets "Tahooo!" to call out for his customers. Most filipinos is fond of eating this kind of stuff and most likely serves as a cereal for their daily breakfast routine. Here's how to make one:

MATERIALS
½ kg soybeans
4 liters water
1½ - 2 pcs gulaman
¼ tsp vanilla

Syrup

1 kg brown sugar
1 ½ liter water

UTENSILS
2 pcs colander
1 pc osterizer
2 pcs casserole
1 unit stove
2 pcs basin
2 yards cheesecloth


PROCEDURE
1. Soak beans overnight.
2. Grind finely while adding boiling water.
3. Put soybean in a cheesecloth and squeeze out milk.
4. Boil soymilk for 5 to 10 minutes.
5. Stir and add gulaman.
6. Allow to boil for 10 minutes.
7. Pass the mixture through a cheesecloth then put in a molder.
8. Cool and serve with syrup and sago.


Source: ITDI DOST; TahoOnline


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How to Make Boneless Ham

Also known as boned ham, this whole cured ham is a cut of pork that has had the hip, thigh, and shank bones removed, as well as most of the fat before it is rolled, molded, and packaged. Boneless hams are easier to carve because there is no bone to carve around but without the bones, the ham will lack the flavor found in a bone-in ham. The texture is also affect by the processing methods used to remove the meat from the bones. There are also boneless hams produced from small chunks and reformed hams (oval shaped), which are meant to be sliced and used for sandwiches.

INGREDIENTS

pork meat (kasim or pigi), 2 kg

Injecting Solution:
water, 1 c
salt, ½ c
sugar (white), ¼ c
monosodium glutamate/vetsin, 250 mg
ham spice, 1 tsp
prague powder, 3 tsp
ascorbic acid, 250 mg

Curing Solution (cover pickle):
water, 8 c
salt, 2 c
sugar (brown), ½ c
prague powder, 2 tbsp

or dry curing mixture
salt, 1 c
brown sugar, ¼ c
prague powder, 2 tbsp

Cooking mixture per kg of ham
beer, ¾ c
cloves, 2 pcs
bay leaves, 2 pcs
pineapple juice, 1 c
sugar, 1 c
water enough to cover


UTENSILS

mixing bowl
chopping board
casserole
tray
measuring cups
carajay
measuring spoons, turner/blow torch
syringe, weighing scale
knife, stove

PROCEDURE


A. Meat Curing

1. Dissolve salt and sugar in boiling water for injecting solution.
2. Cool then strain thru clean cloth.
3. Add vetsin, hamspice, prague powder and ascorbic acid.
4. Inject the solution into different parts of the meat.
5. If curing solution is used, soak in curing solution for 4-5 days in the refrigerator.
6. If dry curing mixture is used, sprinkle and rub ½ part of the dry curing mixture and stand overnight in a curing rack at room temperature. On the 2nd day, rub the remaining ½ part of curing mixture and stand again for another 12-24 hours.


B. Ham Cooking

1. After curing, wash off the excess salt several times and finally soak in warm water. Drain.
2. Boil the ham in enough water for 5 minutes.
3. Discard water.
4. Finally cook the ham in the cooking mixture for about one hour or until tender.
5. Cover the ham with brown sugar and caramelize by placing in an oven or using hot "siyanse" or blow torch.

Perfect for Noche Buena!


SOURCE: ITDI DOST


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Calamansi Farming and Products

Calamansi or calamondin (Citrfortunella microcarpa) is a fruit tree native to the Philippines. It is the most commonly grown backyard tree among the citrus species. It can thrive in a wide variety of environmental conditions.

It is a small tree with a height ranging from 2 meters to 7 ½ meters at maturity. Its broad egg-shaped leaves are dark green in the upper surface and pale green underneath. The fruit is round, about 2 cm to 4.5 cm in diameter, and greenish - yellow in color.

Like its relatives, such as the mandarin, pomelo and sweet orange, the calamansi is rich in phosphorous, calcium, iron and Vitamin C or ascorbic acid. It is the most popular and most commonly used citrus fruit in the country. Its juice is nutritious and traditionally made into a fruit drink that helps prevent respiratory diseases. It also helps strengthen the bones and stimulate growth especially among growing children. It can be used as a flavoring ingredient in desserts, e.g. leche flan, or as an additive in various food preparations, such as fish steak. Its pulp is used as a major ingredient in beverages, syrups, concentrates, and purees. The peel is made into jams, candies, and marmalade. With its alkalinizing effect, on the body calamansi helps circulate blood evenly and facilitates normal digestion.

Filipinos can have a year-round supply of this versatile citrus fruits by growing the plant right in their front yards or backyards or even in big boxes.

SOIL AND CLIMATIC REQUIREMENTS

It is easy to cultivate calamansi. This plant grows well in cool and elevated areas and in sandy soils rich in organic matter. Waterlogged areas are not suitable for cultivation because calamansi plants cannot tolerate too much moisture.

PROPAGATION

Calamansi can be propagated by seeds, still, it is much better to grow this citrus crop using its vegetative parts. It is best to buy planting materials from reliable sources, particularly from the Bureau of Plant Industry (BPI), or government agency under the Department of Agriculture.

PLANTING

Establish the planting materials at the start of the rainy season. Dig a hole, at least 40 cm wide and 40 cm deep. Set the seedling into the hole and put back the dug soil mixed with compost. Water the plant daily, at least every morning.

SPACING

The usual distance for planting calamansi is five meters between plants.

FERTILIZATION

To produce big, luscious fruits, it is recommended to fertilize the plants regularly. Apply 50 g to 100g ammonium sulfate or urea, around each tree one month after planting. Do this every four (4) months but on the second year, increase the amount of fertilizer to 200g or 300g. Use the same kind of fertilizer per tree every four months thereafter.

The tree bears fruit on the fourth year, it is best to apply complete fertilizer, like ammophos and potash, to increase fruit yield at the rate of 500g per tree. At eight (8) to ten (10) years old, apply more fertilizers to the trees, from two to three kg per tree, three times a year. First, during the rainy season before the flowering stage; next, two months after flowering, and last, after harvesting.

To properly apply the fertilizer, mix it with the soil. It is also good to cover the soil around each tree with dry leaves to conserve moisture. Weed from time to time.

PESTS AND THEIR CONTROL

To keep the trees healthy and allow them to attain maximum yield, it is always best to protect them from pests and diseases. Pests in calamansi are easy to spot. Zigzag marks, savoyed cuts, and rugged edges on the bark indicate that the tree is infested with citrus bark borers. These are light brown or bluish-black beetles that lay their eggs in the cuts and cavities of the calamansi bark. When the eggs hatch, the larvae feed on the bark and leaves.

To control the citrus bark borers, spray the trees with pesticides recommended for citrus trees. To prevent the pest from spreading, cut off the infected parts and burn them.

Another harmful insect pest is the aphid. This greenish or brownish insect not only retards the plant's growth, but also acts as a disease carrier. To control, spray the trees with pesticides recommended for aphids but if the pests have already attacked, cut off the infected parts of the plants and burn them.

Other harmful pests of the calamansi are the Purple Scale and Glover's Scale. These pests suck the tree's sap until its leaves and fruits wither and fall, and the tree finally dies.

DISEASES AND THEIR CONTROL

Aside from pests, the calamansi is also prone to diseases, such as gummosis, citrus canker, and citrus scab. Gummosis is caused by either a lack of, or an excess of fertilizer, or damage from insect pests or machinery. The disease is marked by a dark sticky substance or gum oozing out of the infected branches and trunk. As the disease worsens, gum secretion increases. It is recommended that as soon as this gum-like substance is noticed, spray the trees with chemicals especially recommended for gummosis control. Apply the chemical directly to the diseased bark.
Citrus canker, a disease caused by bacteria, is characterized by raised lesions and glazed margins, with an oily appearance. Citrus canker affects the leaves, twigs, branches and the fruits. To control the canker, spray the trees with fungicide solutions when the trees area at dormant stage. Consult the dealers of fungicides for proper application of the chemicals.

Citrus scab is a disease caused by a fungus. It starts as a small pale-orange, somewhat circular, elevated spot on the leaf. A severely infected leaf becomes so distorted, crinkled and stunted that whatever remains has very little semblance to a normal leaf. To control this disease, spray with a copper fungicide solution. Following the manufacturer's recommended application or formula. Spray when new flushes of growth have developed, or during blooming stage when two-thirds of the petals have fallen and, also two weeks thereafter until the fruits are half mature.

HARVESTING

Calamansi trees will start to bear fruit one or two years after planting. To harvest, pick the fruits from the branch, either by hand or by using a pair of scissors. Take extra care to prevent damage to the branches or to the leaves. To keep the fruit fresh, leave a portion of the stem attached to the fruit and avoid injury to the skin when harvesting.

----------

CALAMANSI NIP (SYRUP)

* Use freshly harvested mature calamansi
* Wash and drain
* Cut across the upper portion to avoid cutting the seeds
* Squeeze out the juice by hand or use a fruit juice squeezer.
* Strain
* For every part of the juice, add 1 13/4 parts sugar (60oB)
* Stir to dissolve the sugar.
* Allow to stand undisturbed for three (3) days, preferably in a refrigerator
* When the fruit pulp and other fruit sediments have floated and the clear calamansi juice has settled, this clear solution is called the calamansi nip.
* Siphon the nip into a dry sterile, narrow mouth glass bottle with a stopper.
* Fill containers completely
* Refrigerate at 50oF or below.

**********

CALAMANSI PRESERVE

* Select big, green calamansi fruits
* Cut slits in the lower end of the fruit to extract the seeds and the juice
* Soak the de-juiced fruit in water overnight
* Boil in a copper vat with enough water
* Remove from the fire when the natural green color of the fruit has set
* Soak again in water for three (3) days but change the water often.
* Boil in plenty of water three or 4 times but change the water after boiling
* Drain
* Cook in syrup (2 parts sugar to 1 part water) for 15 minutes. Soak overnight
* Boil in the same syrup until it begins to thicken.
* Drain syrup
* Pack calamansi in jars and pour strained syrup
* Remove bubbles, refill, half-seal, and sterilize 12 oz jars for 20 minutes in boiling water

**********

CALAMANSI JUICE DRINK CONCENTRATE

INGREDIENTS:
1 kilo calamansi
refined white sugar
water

UTENSILS:
ss strainer
ss bowls
ss knives
plastic chopping board
cheesecloth
thermometer (dial type)
ss casserole
measuring cups
LPG with stove
ss ladle

PACKAGING MATERIAL:
sterilized bottles/jars

PROCEDURE:
1. Slice calamansi at its topmost part. Avoid injuring the seeds to prevent bitter taste of the product.
2. Squeeze. Strain juice using cheesecloth.
3. Measure/weigh the juice. Heat calamansi juice for 1 minute at 70°-80°C. Set aside.
4. Prepare syrup, 1 part sugar in ½ part water or 1:0.5 based on the weight of the juice. Boil syrup (108°C or 226°F). Strain syrup.
5. Cool syrup to 80°C then add calamansi juice. Mix.
6. Pour the mixture in sterilized bottles. Seal thoroughly.
7. Process in boiling water for 5 minutes at 70-80°C.
8. After processing, cool at room temperature. Label and store.

**********

CALAMANSI FLAVORED JELLIES (CANDIES)

INGREDIENTS
starch 10 tbsp
water 1¼ c
sugar 1½ c
glucose ¼ c
calamansi juice 4 tbsp
citric acid 1/8 tsp
food color ¼ tsp
calamansi oil ¼ tsp

UTENSILS/SUPPLIES

heavy saucepan
stove
ladle
measuring spoons
measuring cups
trays, knife
spatula, plastic bag
refractometer


PROCEDURE
1. Mix cornstarch and water. Stir to dissolve.
2. Place the mixture in a heavy saucepan and bring to a boil with continuous mixing.
3. Boil for 2 minutes.
4. Then add sugar and glucose. Stir to dissolve sugar and glucose.
5. Continue boiling until the solution reaches a soluble solid of 78-80%. This can be determined with a refractometer.
6. Add food color if desired and calamansi juice with citric acid.
7. After boiling, add calamansi oil.
8. Pour the mixture into trays. Stand for 2 to 3 hours.
9. Cut into desired sizes and shape with a spatula. (If no spatula is available, use knife).
10. Roll in granulated sugar, strain to remove excess sugar.
11. Pack in plastic bag.

**********

CALAMANSI FLAVORED LOLLIPOPS

INGREDIENTS
sugar 2 c
glucose ½ c
water ½ c
salt ¼ tsp
calamansi juice 4 tsp
calamansi oil ¼ tsp
food color


UTENSILS/SUPPLIES

heavy saucepan
measuring cups
measuring spoons
ladle
candy thermometer
trays
molder
lollipop sticks


PROCEDURE
1. Apply oil to molders.
2. Combine sugar, glucose, water and salt. Place over medium heat, stirring constantly until sugar dissolves and mixture comes to boil.
3. Reduce heat and cook at a steady, fairly low boil without stirring until it reaches the hard crack stage 154.4oC (310oF).
4. Remove from heat and add food color, calamansi juice and lastly the calamansi oil.
5. Pour into molders. As soon as candy is set, twist a lollipop stick into each candy. Loosen lollipop from molder.
6. Pack individually.

**********

CALAMANSI FLAVORED MARSHMALLOWS

INGREDIENTS
gelatin 3 tbsp
cold water ¼ c
warm water ½ c
sugar 1½ c
light syrup ¼ c
gum arabic 1 tbsp
calamansi oil ¼ tsp
food color

UTENSILS/SUPPLIES

measuring cups
measuring spoons
mixing bowl
saucepan
ladle
beater|
trays
fine mesh strainer

PACKAGING MATERIALS
PP/PE bags


PROCEDURE
1. Soak gelatin in cold water for about 10 to 15 minutes. Add food color if desired.
2. Place warm water in a saucepan and add the sugar previously mixed with gum arabic. Heat and stir until the sugar is dissolved. Do not boil.
3. Add the soaked gelatin and stir until it is dissolved.
4. Add the corn syrup and heat the batch until stiff and fluffy. Add calamansi oil.
5. Place the mixture in a plastic bag which has an open end at the side. Squeeze the bag to release a circular form marshmallow passing through the open end. Cut into desired sizes. This can also be done in a marshmallow molder.
6. Cast the marshmallows into starch (containing not more than 8% moisture and previously heated to 32-35oC (90 - 95oF).
7. Place trays containing the starch and marshmallows (previously starch-casted) under room temperature for 10 to 20 hours.
8. After a slight crust has formed on the marshmallows, remove from the starch. If to be packed plain, dust with a combination of dry powdered sugar and dry starch. Let remain covered with the starch-sugar mixture for several hours before packing.
9. Pack in plastic bag.

**********

CALAMANSI JELLY


INGREDIENTS
calamansi seeds
water
refined sugar
calamansi juice

UTENSILS/SUPPLIES

stainless knife
chopping board
colander
stainless casserole
saucepan
cheesecloth
basin/mixing bowl
measuring cups/spoons
stove
ladle
thermometer


PACKAGING MATERIALS:
bottles with new caps


PROCEDURE
1. Mix 1 part of calamansi seeds to 3 parts of water.
2. Drain the mixture into cheesecloth allowing the juice to pass completely.
3. Wash the seeds again with one part water. Drain the juice completely. Mix it to the first effluent.
4. Add sugar and calamansi juice (1 part pectin extract: ¾ part sugar and 1/10 part calamansi juice).
5. Boil to jellying point (108-110oC).
6. Remove foams and bubbles. Do not stir.
7. After cooking, pour hot into sterilized bottles.
8. Remove all bubbles at the top.
9. Seal.

**********

CALAMANSI NECTAR

INGREDIENTS
calamansi juice 1 c
(approx. 1 kg fruit)
sugar 2 c
water 1 c

UTENSILS/SUPPLIES

knife
chopping board
cheesecloth
measuring cups
stove
casserole
ladle
thermometer


PACKAGING MATERIALS
sterilized bottles (500-ml cap)


PROCEDURE
1. Wash calamansi fruits and blanch for one minute in boiling water. Then immediately dip in cold water.
2. Cut calamansi at one end to avoid cutting the seeds which gives a bitter product.
3. Extract the juice and filter using a cheesecloth.
4. Measure the juice and heat at 70-80oC for one minute. Set aside.
5. Make a syrup by combining the sugar and water. For every cup of filtered juice, two cups of sugar and one cup of water is needed for the syrup.
6. Boil at a temperature of 108oC (226oF) for twenty minutes.
7. Let it stand until the temperature cools down to 80oC.
8. Add the juice and stir to mix well.
9. Pour the mixture while hot into previously sterilized bottles.
10. Seal bottles with caps, pasteurize for 5 minutes at 70oC-80oC.
11. Remove bottles and air cool immediately.
12. Seal, label bottles and store.

**********


SOURCE: DA.gov.ph; ITDI - DOST

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Wednesday, November 15, 2006
Puto Bumbong and Bibingka

SIMBANG GABI is one of the longest and most popular among the Filipino traditions in the country. It is when Catholic churches across the nation start to open their doors shortly before the break of dawn to welcome the faithful to the Simbang Gabi mass. Simbang Gabi or Mass at Dawn is a nine-day novena to the Blessed Mother. The novena begins December 16 as early as 4 in the morning and culminates with the “Misa de Gallo” on Christmas Eve to welcome the birth of our Savior Jesus Christ. In some churches, the panuluyan is reenacted showing the effort of Joseph and Mary to find a suitable birthplace.

The changing of times does not break the preservation of celebrating Simbang Gabi although it is celebrated in new ways. Still, the tradition of Simbang Gabi continues. Part of it are the colorful lights and lanterns that fill every streets. Beautiful parols are hung in every window. Songs of the season are played everywhere to warm the hearts. Families, friends and even individuals find its way going to the nearest church to attend the nine-day novena. Shortly after the misa de gallo, families gather in their homes to celebrate Noche Buena and feasted on various delicacies like queso de bola, bibingka, puto bungbong, or a drink of salabat or hot chocolate.

Simbang Gabi is just a month away so better start honing your cooking skills with 2 of the popular recipes during this season. Puto Bumbong and Bibingka

PUTO BUMBONG #1

Ingredients

- Five (5) kilograms of glutinous rice
- One (1) cup ordinary rice
- One (1) tablespoon of food coloring (Lilac)
- One (1) kilo of freshly grated matured coconut
- Margarine
- Sugar

Procedure:

Mix glutinous rice, ordinary rice and food coloring. Soak in water for four hours. Slowly grind using a stone grinder or manual grinder. Be sure not to put too much water in while grinding, this will delay drying of milled ingredients. Too much water will cause the mixture to be sticky. Put milled ingredients onto cotton cloth. Tie corners of the cloth. Let it drip. When the mixture is almost dried, press it using a heavy object to remove excess water. Let stand overnight.

Remove the milled ingredients from the cloth. Place it on finely woven cotton cloth. Mix and crush the milled ingredients using your hand until the finest particles pass through the cotton and fall into a container. Collect the particles.

Boil water using the steamer. Cover it with custom-made-cover with nozzles big enough to fit bamboo tubes or metal cylinders. Cover the nozzles with cotton cloth.

Grease cylinders with margarine then half-fill cylinders with milled ingredients. Cover the other end of the cylinder with cotton cloth. Fit the opposite end into the nozzle. Steam will come out of the cylinder when it is cooked. Before removing Puto Bumbong from the cylinder, invert position to ensure proper cooking.

To remove Puto bumbong from the cylinder, hold it in a vertical position and gently tap it out over a plate.

Put sugar and freshly grated coconut as toppings. Best when served hot with ginger tea.

PUTO BUMBONG #2

Ingredients:

1 cup malagkit (glutinous) rice
6 tablespoon of pirurutong (black rice)
4 cups of water
Mature coconut, shredded
Margarine
Sugar

Instructions:

Wash the malagkit and pirurutong, then soak in water for 3-4 hours.
Then grind the rice. Let it dry on a strainer.

Soak the bumbong/(Slender Bamboo) in oil and scatter with shredded mature coconut. Fill ¾ of the bumbong with the grind rice and put it on a steamer. Let it cook.

Then remove the puto on the bumbong, apply margarine, coconut and sugar. Serve.


PUTO BUMBONG #3

Ingredients

- 1 Kilogram malagkit (glutinous) rice, mixed with
- 125 grams ordinary rice
- 1 pc mature coconut, shredded
- butter or margarine
- violet food coloring
- banana leaves
- water
- salt
- sugar

* Soak malagkit and ordinary rice mixture in salted water with violet food coloring for 1 hour.
* Let dry overnight by putting inside a flour sack.
* Put something heavy on top to squeeze out water.
* Mixture is ready for cooking the following morning.
* Heat steamer (lansungan) with enough water.
* Put a small amount of rice mixture inside bamboo tubes(bumbong).
* Attached bamboo tubes to lansungan or steamer.
* When steam comes out of bamboo tubes, remove and immediately push out puto bumbong.
* Top with coconut shred and sugar before serving.


----------

BIBINGKA (Coconut rice desert)

Ingredients:

- 2 1/2 lb (5 1/2 cups)mochi rice
- 1 can (12 oz) frozen coconut milk, thawed
- 1 pkg (1 lb.)dark brown sugar
- bananna leaves

Procedure:

Rinse rice and cook in rice cooker. In a saucepan, combine coconut milk and 1 1/4 cups of the brown sugar. Cook over medium heat, stirring constantly, until thickened, about 20 minutes. Wilt banana leaves over low heat on electric stove; line a 13 X 9 X 2 inch baking pan. Preheat electric oven to 350 degrees F. Put cooked rice into a large bowl. Reserving 1/2 cup of the coconut milk mixture, stir remainder and remaining brown sugar evenly into the hot rice. Put into prepared pan. Top with the reserved 1/2 cup coconut milk mixture. Bake for 20 minutes, then broil for five minutes to set topping. Cut into small pieces. Makes 45 servings.


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Monday, November 13, 2006
Pinoy Kusina is Now Open!

To all loyal readers of Pinoy Raket, I am proud to announce the opening of my new blog dedicated to Philippines' delicious foods and recipes. Following the success of Pinoy Raket and Pinoy ShowBUZZ, Pinoy Kusina will be featuring Filipino dishes compiled from books, the internet, friends, and even my very own recipes! So set your browser to http://pinoykusina.blogspot.com now and let's start cooking!



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Wednesday, November 08, 2006
SMART Bro Computer Station Promo

For as low as P2,600 in 13 installments, Smart can install a single SMART Bro Computer Station in your store. The package includes a computer and broadband internet access that you can use for extra income within your store. Also available is the PLDT myDSL Internet Café Plus package that includes 5 - 30 seater units.

Smart Bro Computer Station

• Number of PC: 1
• Downpayment: P 2,600*
• Monthly amortization: P 2,600 x 12 months
• Qualifications: Qualified Smart retailer and non-Smart retailer
• Included in set-up:
• Smart Bro computer station
• Smart Bro broadband installation

• Number of PCs: 5 to 30
• Downpayment: P 35,000**
• Monthly amortization: Flexible financing schemes available
• Qualifications: Qualified applications based on credit screening and site evaluation
• Included in set-up:
• Computers, tables and chairs***
• PC networking and DSL installation
• Revenue from exclusive PLDT and Smart products
• Training for front liners
• PLDT/Smart merchandise
• Pre-installed Ragnarok, Pangya, Flyff, Freestyle, RF Online and Rose Games
• Zero Interest Payment Scheme for 1 year

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Cell.Biz - Cellphone Repair Training

There is a growing demand for cellular phone repair. There are already millions of cellphones in the Philippines. The cellular industry is one of the fastest-growing industries in the world and in the Philippines, the repair industry grew over the past few years. There's an increasing number of opportunities in the repair industry for people who have good understanding and know-how on cellphone repair.

Until recently the repair of cell phones was undertaken only by the manufacturers. Opportunities now exist for entrepreneurial individuals to start their own lucrative businesses with your own stand-alone repair operation providing a service to subscribers, or to add a workshop to a cellphone shop to offer a repair service to other phone businesses in the area.

If you are already in the industry you will find that learning how to repair phones will open up career opportunities that would otherwise be close to you. Maybe you are a sales person who would like to become involved in the repair phones in order to enhance your status. The job of a cell phone repair technician is to fix cellular phones. They are employed by cell phone shops and repair workshop. Some work independently from kiosks or caravans. Using a range of generally easily affordable tools a cell phone repair technicians can efficiently repair most common phone problems in a matter of minutes.

Now you ask, where do I go to learn cellphone repair? Introducing, Cell.Biz International Training Center.

From our experience in the mobile phone business, we have develop these course's to enable a complete novice to star repairing mobile phone's or a conpetent engineer to learn how to work right down to component level.
--> CREATE YOUR OWN SERVICE CENTRE
--> START A MOBILE PHONE REPAIRING BUSINESS
--> FULL TRAINING IN BGA TECNIQUES -(solder paste & solder ball methods)
--> TRAINEE'S GIVEN FULL ONLINE TECHNICAL SUPPORT
--> BASIC AND ADVANCE SOFTWARE TO HARDWARE
--> NO NETWORK, DROPPING SIGNAL, WEAK SIGNAL, LCD, AUTOMATIC SHUT OFF, UPGRADING, NOT CHARGING & MORES!!!

Our trainers & mentor Mr. Ronald Cruz have over 10 years experience in the GSM mobile phone repair industry. LATEST TOOLS AND EQUIPMENTS; 100% HANDS ON, ONE WORKSTATION PER TRAINEE

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Globe Visibility Promos

Globe Visibility, the mobile internet arm of Globe 3G, is offering tempting packages for individuals or business folks that are always on the go. Globe's 3G with HSDPA Mobile Internet is perfect for entrepreneurs that need access to the world wide web anytime and anywhere.

After being the first operator in Asia to offer HSDPA, Globe now brings you the first HSDPA phone in Asia. Globe further equips you with the tools to stay connected to the internet while out of town and on the go. The Samsung Z560 is your new empowering device to enjoy the full-blast speed of Globe Mobile Broadband 3G with HSDPA (5-6x faster than basic 3G). Start using your Z560 as an HSDPA-speed modem with your laptop.


Get a FREE Samsung Z560 and HP CNX 6320 laptop when you:

- Apply for G-Plan 5000 and a Globe Visibility Plan for P2000
- Are a current subscriber outside the lock-in period on Plan 5000 & higher, and must get a Globe Visibility Plan for P2000.
- Are a current subscriber outside the lock-in period who upgrades to a G-Plan 5000 & higher, and must get a Globe Visibility Plan for P2000
- Are an existing G-Plan 5000 subscriber within the lock-in period (with atleast 12 months tenue since last reward or date of activation), and must get a Globe Visibility Plan for P2000.

- Apply for G-Plan 2500
- Are a current subscriber outside the lock-in period on G-Plan 2500 & higher.
- Are a current subscriber outside the lock-in period who upgrades to a G-Plan 2500 & higher.
- Are an existing G-Plan 2500 subscriber within the lock-in period (with at least 12 months tenure since last reward or date of activation).

- Open to new prepaid subscribers and existing postpaid subscribers
- Maximum of 2 Phonekits per subscriber.

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Waterless Carwash Center

Are you aware that Car Wash shops are everywhere and almost in every street. Having a different concept of car wash such as waterless, will be a big potential for entrepreneurs. In a Traditional car wash it takes 2-3 hours in cleaning the car with a minimum of 2 workers while with the Waterless Carwash, it will only take 15-20 minutes to do the job with two workers.

Introducing QUICK DRY WASH, it offers a better, quicker and more economical car express grooming packages – clean, wax, polish and extra sealant! It is a water-based, special polymer, pumas and Brazilian Carnauba wax car wash and polish. It is used for dirty, oxidized or everyday cars. It is completely biodegradable, non hazardous, V.O.C. compliant. It is silicone free and petroleum free. It makes older car looks brand new.

With P7,500.00, you can have a 5 gallon Quick Dry Wash that can wash a minimum of 200 cars. That's approx. P37.50/car! Traditional carwash centers charge P60 - P100 depending on the car size. And sometimes, they charge more than that based on the location or area

You can charge customers the same as the price of traditional car wash or a bit higher since they save time and from having their car wax every 6 months, car waxing cost P300 and higher. Since this product is also a paint maintenance or paint protector.

Let's say, u have 5 gallons which cost you P7500, and you were able to wash 201 cars. And you charge P70 for small, P85 for medium and P110 for large autos.

67 small cars x P70 = P4690
67 medium cars x P85 = P5695
67 large cars x P110 = P7370

TOTAL of P17,755 less the cost = P10,255

There's also other ways of doing business with the product. You can do mobile carwash, so you can save from rental of space. Or simply distribute the product to other car wash centers.


SINGLE FRANCHISE PACKAGE: Php 50,000.00

Inclusive of:

- Use of Trade Name
- 5 Gallons of QUICK DRY WASH product can wash at least 200 cars
- 10 micro fiber applicator
- 10 sprayers
- 2 crew uniforms
- Product tarpaulin and flyers
- 2 days training and manuals
- Promotion, marketing and technical assistance
- Additional 5 Gallons of QUICK DRY WASH will cost P7,500 (available only for franchisee)


Executive Distributorships per area are welcome. For instance that a distributor is from Quezon City, all sub distributors in Quezon City will be referred to the QC distributor.

EXECUTIVE DISTRIBUTOR PACKAGE: P275,000.00

- includes 11 franchise package and for the next order of products.
- it will only cost Php5, 000/gallon instead of Php7,500.00

Contact Person:
HONEYLET REIDY
(2)4197495 / 0918-4472195



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Sunday, October 29, 2006
Save Those Shampoo Sachets!

Got this from email. Save a number of sachets from Pantene, Rejoice, and Head & Shoulders to redeem prices. Better start saving your sachets fast! This promo is only until January 2007.

Winning Haircare Promo Mechanics

1. This promotion covers all new shampoo and conditioner 10mL and 12mL sachets of all variants of Head & Shoulders, Pantene, and Rejoice.

2. Sachets must be authentic, in good condition, and whole. Only sachets that meet these criteria will be accepted and are eligible for a prize.

3. The promotion period is from October 15, 2006 to January 31, 2007 and will run nationwide. Customers can redeem their prizes up to March 31, 2007 (or 60 days after the end of the promo).

4. Customers can collect any combination of sachets (either from the same brand or a mixture of the 3 brands) from H&S, Pantene, and Rejoice and exchange them for an instant prize or discount. Choices are limited to the prize matrix below:



5. To claim their instant prize or discount, customers can go to any of these redemption centers, at their respective business hours:

a. McDonald’s food prizes – All McDonald’s stores
b. David’s salon prizes – All David’s salon branches
c. Smart Load – Participating sari-sari stores, groceries, supermarkets, and Smart Wireless Centers
d. Smart Cellphones – participating Smart Wireless Centers

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Friday, October 27, 2006
Salted Red Egg Making (itlog na maalat)

Eggs with fissures are sold as sariwa or fresh duck eggs. Eggs with thin shells but have no crack are made into salted red eggs.

Dip eggs in a mixture of salt, garden soil, and water. As a starter, put 3 canfulls of salt (using common powdered milk can) to ½ pail of garden soil that have been strained. Add water gradually.

Stop adding water to soil when mixture sticks to your fingers when you dip these in the salty muck. Coat eggs with soil-salt mixture and store for 18 days. On the 19th day, wash and hard-boil the eggs. Finally, dip salted eggs in a solution or red dye.

The next batch of eggs can be processed using the previous mixture, but add one canful of salt. Eggs are stored in a box measuring 14 x 14 x 21 inches.


SOURCE: gov.ph/cat_agriculture


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Balut Making

Select duck eggs using the pitik system-tap eggs with the fingers to cull out eggs with cracks or thin-shelled. Eggs with cracks have hollow sound; thin-shelled eggs have brittle sound.

Only thick-shelled eggs are used for balut making because these can withstand stresses of egg placement and removal in cylindrical baskets called "toong". These Iare open on both ends, 34 inches high and 21 inches in diameter; spaces around are filled with rice hull up to 4 inches from the brim. Ideally, eggs made into balut should not be older than 5 days from the time these phase are laid by ducks.

Heat is needed to develop the embryos. Roast or heat palay to a temperature of 107oF or 43oC in an iron vat or cauldron. Remove palay when you can still hold the palay in your hand when you remove it.

Egg bags are then placed in the toong; these are alternated with heated palay bags. The number ofheated palay bags is one for every egg bag. However, place two heated palay bags on the bottom and two on the top level of the toong to ensure heat conservation.

For every toong containing 10 layers of eggs, you would need 13 bags of roasted ) palay. Each toong can hold 10 bags to tikbo. Cover with jusi sacks to conserve heat further .

Candling is the process of holding egg against the hole of a lighted box in a dark room to separate infertile eggs from fertile one. Infertile eggs are called penoy; these are also boiled like balut but fetch a lower price.

First candling is done on the 11 th day after eggs are placed in toong. Candling is again done on the 17th day to separate eggs with dead embryos (abnoy) and those that are ready to be sold as balut.

Eggs with weak embryos take 18 to 20 days to be released; these are hard-boiled and sold.

Eggs intended for hatching are left in the balutan for 28 days when duckling will hatch. After 20 days, palay bags are not heated anymore since embryos can generate enough heat to keep them warm.

When using kerosene or electric incubators for hatching duck eggs, maintain a temperature of 100°f and humidity from 55°f to 60°f.

Do not hatch duck and hen's eggs together in one incubator as duck eggs require a temperature of lof but a higher rate of humidity. A pan of water kept in the bottom of the incubator helps maintain humidity level.

During incubation period, turn eggs at least 3 to 4 times a day to obtain better percentage of hatchability.

Clean hatching eggs with slightly moist, clean rag before storing to prevent contamination of the developing embryo, or newly hatched chicks.

SOURCE: gov.ph/cat_agriculture

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Thursday, October 26, 2006
Starbucks Copycat Drinks and Pastries

Starbucks is the world's largest multinational chain of coffee shops. Founded in 1971 as a coffee bean retailer, then acquired in 1987 by Howard Schultz, it has acquired and built coffeehouses all over the world. In addition to brewed coffee and espresso beverages, Starbucks shops also serve tea and bottled beverages, pastries, and ready-to-eat sandwiches. Stores in Seattle, Chicago, and other cities are experimenting with hot breakfast options such as ham, egg, and cheese on a muffin and eggs Florentine sandwiches. Some Starbucks stores are inside other retail locations such as supermarkets and bookstores (though these stores are not owned or operated by the company). The company was in part named after Starbuck, a character in Moby-Dick, as well as a turn-of-the-century mining camp on Mount Rainier, Starbo. Its insignia is a stylized two-tailed mermaid and its corporate headquarters are in Seattle, Washington, United States.

The Starbucks franchise here in the Philippines is owned only by Rustan's, so the chance of opening your own Starbucks branch is out of the question. But who said that you can't start your own coffee business? I've searched the internet and compiled these copycat recipes that would make your coffee taste a little like Starbucks.


Starbucks Coffee Frappe
These are copycat recipes and not the actual propriety recipe that is property of Starbucks. They are approximations. For the real thing, visit your local Starbucks.
Source: "Starbucks Passion for Coffee"

I N G R E D I E N T S
18 -22 Ice cubes, crushed
7 ounces Double-strength coffee, chilled
2 tablespoons granulated sugar
2 tablespoons flavored syrup of choice (vanilla, hazelnut, -raspberry or other)

Whipped cream, garnish

I N S T R U C T I O N S
Place the ice, coffee, sugar and syrup in a blender. Blend until the frappe is smooth. Pour into a large, tall glass. Garnish with a dollop of whipped cream.

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Starbucks Java Chip Frappuccino®
These are copycat recipes and not the actual propriety recipe that is property of Starbucks. They are approximations. For the real thing, visit your local Starbucks.

I N G R E D I E N T S
4 tablespoon chocolate syrup
4 tablespoon chocolate chips
4 cups double-strength freshly brewed dark roast coffee
Chopped or crushed ice
Whipped cream (optional)
Chocolate syrup (for drizzle, optional)

I N S T R U C T I O N S
Fill blender half full with chopped or crushed ice. Add all ingredients (except whipped cream) and blend until thick and still icy. Pour into 4 tall glasses, top with whipping cream and drizzle chocolate over the whipped cream.

Serves: 4

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Starbucks Mocha Frappuccino®
These are copycat recipes and not the actual propriety recipe that is property of Starbucks. The are approximations. For the real thing, visit your local Starbucks..

I N G R E D I E N T S
6 cups double-strength freshly brewed dark roast coffee
2/3 cup unsweetened cocoa powder, plus additional cocoa powder for garnish
2 cups nonfat milk

I N S T R U C T I O N S
Fill ice-cube trays with half of the brewed coffee and place in the freezer. In a bowl, combine the remaining brewed coffee, cocoa powder and milk and stir to dissolve the cocoa. Cover and chill.

When the ice cubes have frozen, transfer them to a kitchen towel and, using a hammer or mallet, crush the cubes. Fill 4 glasses with the crushed ice and divide the coffee-cocoa mixture evenly among them. Dust the top with cocoa powder and serve.

Serves 4.

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Starbucks Copycat Caramel Scones
From: copycatrecipearchive@yahoogroups.com. These are copycat recipes and not the actual propriety recipe that is property of Starbucks. The are approximations. For the real thing, visit your local Starbucks.

I N G R E D I E N T S
3 cups unbleached all purpose flour
1/2 cup unsalted or salted butter (or margerine)
3/4 cup half and half or light whipping cream
1/3 cup granulated sugar
1/2 teaspoon salt (if unsalted butter is used)
1 tablespoon baking powder
1 cup milk (for best results use whole milk)
1 egg
2 teaspoons vanilla
1 cup butterscotch baking chips

Topping
1/3 cup butterscotch baking chips, fine chopped (use food processor)
1 egg white, slightly beaten
Confectioner's (powdered) sugar (optional)


I N S T R U C T I O N S
Preheat oven to 425 F.

Line a baking sheet with parchment paper. Place flour and butter in a medium mixing bowl, combine with your fingers to a coarse meal consistency. Add sugar, baking powder and salt (if used) combine well. Stir in cream, vanilla and egg, blending well to form a soft dough.

Scoop mixture onto baking sheet. Brush tops with beaten egg white; sprinkle ground butterscotch chips over top. Bake until browned - 16-18 minutes. Dust with confectioner's sugar when cool.

---

Starbucks Java Float
These are copycat recipes and not the actual propriety recipe that is property of Starbucks. The are approximations. For the real thing, visit your local Starbucks.

I N G R E D I E N T S
4 tablespoon chocolate syrup
1 tablespoon chocolate chips
2 cups club soda or sparkling water, chilled
4 scoops coffee ice cream

I N S T R U C T I O N S
In each of 2 tall glasses, stir together 2 Tbsp. of chocolate syrup and 1 cup club soda. Place 2 scoops of ice cream in each glass and serve immediately.

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Starbucks Copycat Meringue Drops
From: Betterbaking. These are copycat recipes and not the actual propriety recipe that is property of Starbucks. The are approximations. For the real thing, visit your local Starbucks.

I N G R E D I E N T S
1/3 cup egg whites
1/2 cup sugar
3/4 cup semisweet chocolate chips
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1 cup chopped walnuts

I N S T R U C T I O N S
Preheat oven to 350ºF. Place rack in lower third of oven. Cover two large baking sheets with parchment paper. In a small metal bowl, beat egg whites, adding sugar slowly, until the whites are stiff but not dry. Using a rubber spatula, carefully stir in melted chocolate, vanilla, almond extract and chopped nuts into egg whites. Drop spoonfuls of batter - about 1 1/2 to 2 tablespoons - onto the parchment lined baking sheets. Bake for 12-15 minutes or until tops are completely dry. Do not overbake. Cool completely in pan before removing with a spatula. 12-18 cookies.

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Starbucks Lemon-Tipped Biscotti
These are copycat recipes and not the actual propriety recipe that is property of Starbucks. The are approximations. For the real thing, visit your local Starbucks.

Biscotti
6 tablespoons unsalted butter, at room temperature
1/2 cup granulated sugar
1 tablespoon grated lemon zest
2 large eggs
1 teaspoon vanilla extract
2 cup all-purpose flour
2 teaspoon. baking powder
1/4 tsp. salt
1 cup shelled pistachios, roasted and coarsely chopped For the

Lemon Icing
2 cups sifted confectioners' sugar
1 teaspoon grated lemon zest
1/4 cup lemon juice

Preheat an oven to 375 F. In a large bowl, beat the butter, sugar and lemon zest until well blended. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. In a small bowl, combine the flour, baking powder and salt. Add to the butter mixture and blend thoroughly. Stir in the nuts. The dough will be soft. On a lightly floured work surface, divide the dough in half. Lightly flour each piece and shape it into a log about 1 1/2" in diameter and 9" long. Place the logs about 3" apart on an ungreased baking sheet. Press each log down to make it about 3/4" thick and 3" wide. Bake until puffed and lightly browned on top, about 20 minutes. Cool 10 minutes on the pan, then slide the logs onto a work surface. Using a long, sharp knife, cut each log crosswise into 3/4" thick slices. Make each cut with a single swipe of the blade. Don't use a sawing motion, which will break the cookies. Place the cookies, cut side down, on the baking sheet. (The cookies can be touching.) Bake 10 minutes. Remove from the oven and, using tongs, turn each cookie over. Bake until the biscotti are golden, 10 minutes more. Transfer to wire racks to cool completely.

Icing
In a small bowl, combine the sugar, lemon zest and lemon juice and beat until smooth. Beat in additional drops of lemon juice if necessary to make an icing that will coat the biscotti lightly. Dip one end of each biscotti in the icing, turning to coat the tip evenly. Place on a wire rack until the icing sets. Makes about 2 1/2 dozen Biscotti.

---

Black and White Toffee Bars
Inspired by Starbuck's Toffee Bars.

I N G R E D I E N T S
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup packed brown sugar
1/2 cup (1 stick) butter, softened (or use 1/4 cup butter and 1/4 cup vegetable shortening
1 teaspoon vanilla extract
1 large egg
1cup (6-ounce package) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup (6-ounce package) White chocolate chips
1/2 cup chopped toffee candy such as Almond Rocca


I N S T R U C T I O N S
PREHEAT oven to 375° F. Grease 9-inch-square baking pan.

COMBINE flour, baking soda and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Beat in egg; gradually beat in flour mixture. Stir in morsels and chopped toffee. Spread into prepared baking pan.

BAKE for 20 to 23 minutes. Remove pan to wire rack. Cool completely in pan on wire rack; refrigerate for 5 to 10 minutes or until chocolate is set. Cut into bars.

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Starbuck's Frappuccino
These are copycat recipes and not the actual propriety recipe that is property of Starbucks. They are approximations. For the real thing, visit your local Starbucks.
Copycat Recipe Requests at Recipelink.com


This recipe makes 5 different flavors, if desired.

15 empty Starbuck bottles & lids (I mark with permanent marker a letter on 3 lids for the flavor of that batch - i.e. C=coffee, M=mocha, V=vanilla, etc.)

1 1/4 cups sugar
5 tsp. dry pectin
13 3/4 cups 2% milk - or Lactaid 100, 38% less fat (I use this since it has a longer shelf life, even though it costs a little more)
10 Tbsp. Maxwell House Italian Expresso Roast Coffee
5 1/2-3/4 cups water

Flavors -
1 tsp. unsweetenend cocoa or Quick drink mix,
1 Tbsp. of liquid coffee flavorings (sold in grocery store by coffee) vanilla, hazlenut, almond, almond roca, raspberry, irish creme, etc., desired amount of extracts, 1 Tbsp. liquid baking flavorings (i.e. cinnamon, praline, etc.)

1. Brew the 10 Tbsp. of coffee with the 5 1/2-3/4 cups cold water.

2. Get blender out and ready.

3. For each batch of 3 bottles...While coffee is still hot...measure out 2 3/4 cups milk, set aside...in blender, place 1/4 cup sugar, 1 tsp. pectin, any of the above flavorings (or make up your own)-for just plain coffee flavor, do not add any flavors, 1/2 cup of hot coffee and mix a few seconds at a low speed - #5 for me(too high and you get too much froth) to give sugar a chance to dissolve. While running pour in steadily the cold milk. Turn off after only a second or two of being mixed.

4. Pour into 3 prepared bottles.

5. Repeat the above for 4 more batches, changing flavors if desired. I try to do my flavors so that I don't have to rinse out the blender each time (i.e. coffee, vanilla, hazlenut, praline, mocha), saving the strongest flavor until
last.

---

Starbucks Chai Tea
These are copycat recipes and not the actual propriety recipe that is property of Starbucks. They are approximations. For the real thing, visit your local Starbucks.

Chai

3 cups water
3 cups milk (I use skim)
6-8 black or decaf black tea bags
1/2 cup honey
1 tsp ground cinnamon
1 tsp ground cardamom
1/2 tsp ground nutmeg
1/2 tsp ground cloves (I use less because I don't like too strong a clove taste)
1/2 tsp ground ginger (or a mashed small chunk of fresh)

Bring water and milk to a boil. Add other ingredients, return to boil. Turn off
heat and let steep for 3-5 minutes. Remove tea bags then filter through fine
strainer. Good hot or cold. (I keep it in the refrigerator and microwave it if
I want it hot.)

---

The Starbucks Caramel Macchiato
These are copycat recipes and not the actual propriety recipe that is property of Starbucks. They are approximations. For the real thing, visit your local Starbucks.

People come to my page, they're probably usually looking for var'aq. But every once in a while someone wants to know how to make a Starbucks Caramel Macchiato. That's understandable -- it's a very tasty drink, very addictive, and in very high demand year-round.

I don't know much of the history of the drink, except that the iced version was brought out in 1999 or 2000 when a wave of requests for an iced version of the drink required Starbucks R&D to standardize on the rather dramatic black-and-tan presentation of the official Iced Caramel Macchiato. Whipped cream was not standard at the time; I can't say if that's still the case as I haven't worked for Starbucks for over a year and a half now, but either way it's a stunning drink.

Made properly, you really should use a glass mug or pint glass for the color gradient effect. Starbucks doesn't do that with the hot drinks, though the to go cups are see-through. And now, the recipe everyone really wants to see when they come here...

Caramel Macchiato

The average coffee mug is probably equivalent to a Tall (12-oz/355 mL). I am not following precise Starbucks standards, though if you must know it's properly one shot of espresso, about .75 oz syrup (.25 oz per 4 oz liquid capacity).

* milk
* espresso
* vanilla syrup
* your favorite caramel sauce

In a regular-sized coffee mug, add vanilla syrup and steamed milk. Top with milk foam and add freshly brewed espresso through the foam. Drizzle with caramel sauce.

Iced Caramel Macchiato

Same ingredients, plus some small ice cubes and (optional) whipped cream

In a pint glass or iced tea glass (we're assuming 16 oz), add vanilla syrup and fill about 3/5 of the way with cold milk. Add ice almost to the top and pour espresso (2 shots would be typical) over the top. If you've done it right, the espresso will mix in only about halfway down without stirring. If adding whipped cream, add it here. Drizzle the top with caramel and enjoy.

---

Starbucks Orange Oatmeal Flat Scones
These are copycat recipes and not the actual propriety recipe that is property of Starbucks. They are approximations. For the real thing, visit your local Starbucks.

2 1/2 cups all purpose flour
2 cups oatmeal
1 cup sugar
1 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup very cold unsalted butter, cut into small chunks
1 egg
1/2 cup orange juice
1/4 teaspoon Boyajian orange or tangerine oil or extract
1 cup raisins, plumped and dried

Glaze:
milk, sugar, orange zest

Line a large baking sheet with parchment paper (double two sheets if you have them — one inside the other). Preheat oven to 425 F.

In a large bowl, place flour, oatmeal, sugar, salt, baking powder, baking soda and mix together. Cut or rub in butter to make a mealy mixture.

Stir in egg and orange juice. Add orange oil or extract. Mix to make a soft dough. Turn out onto a lightly floured board and knead for a few minutes.

Roll or pat out into a thickness of 1/2 inch. Using a serrated cookie cutter, cut into disks or rounds. Brush with milk and sprinkle with sugar and orange zest.

Bake until nicely browned — about 14 minutes.

---

Now that you have your recipes, why not add a wireless internet hotspot on your area, a few tables and chairs, and wolllaa! Instant coffee shop. Raket na!


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Tuesday, October 24, 2006
What Makes and Entrepreneur

What makes an entrepreneur is a complex question. It includes factors from the environment in which an individual was raised, his or her family situation, and his or her personality traits. This question has been the subject of a great deal of both study and research. The following discussion is a summary of my own observations plus some of the conclusions of others.

About 20 or 25 years ago if you asked almost any expert to describe a successful entrepreneur, you would probably have been given a list similar to this:

- Male
- Only child
- About 35 to 45 years old
- Bachelor's or master's degree in engineering
- Protestant
- Born in the Midwest
- Father owns a hardware store
- As a youth, delivered newspapers and sold lemonade

Should you be concerned if you do not fit this stereotype? Absolutely not. Very few of these are factors that determine whether an entrepreneur succeeds or fails.

However, much recent research and many of my own observations seem to indicate that there are qualities commonly found in successful entrepreneurs, and there are things that you can do if you are concerned about any you may lack. Many writers on this subject seem to be primarily concerned with the qualities found in successful entrepreneurs. I look at the questions a little differently and believe it is equally as important to consider those traits that successful entrepreneurs usually do not have and those traits that simply do not matter.

Personal qualities common in successful entrepreneurs

Motivation to achieve -- In almost every case, successful entrepreneurs are individuals who are highly motivated to achieve. They tend to be doers, people who make things happen. They are often very competitive. Many researchers have concluded that the most consistent trait found in successful entrepreneurs is the sheer will to win, the need to achieve in everything they do. They don't want to come in third, they don't want to come in second, they want to come in first.

The habit of hard work -- Starting a company is hard work. Let no one kid you about that. Some time ago a student reported that one of his other professors said that unless you are prepared to work hard you should not start a company. He asked my opinion, I said the statement was nonsense. I think the correct way to say it is that unless you already work hard you should not start a company. There is a big difference. Starting a company is unlikely to turn a lazy oaf into a raging bull. In his excellent book, Winners, published by Holt, Rinehart and Wilson, Carter Henderson quotes Nolan Bushnell, founder of Atari game company and Pizza Time Theater, as saying it all comes down to one critical ingredient, "Getting off your ass and doing something." In summary, entrepreneurs are almost always very hard workers.

Nonconformity -- Entrepreneurs tend to be independent souls, unhappy when forced to conform or toe the line. They are people who find it difficult to work for others, who want to set their own goals. It is hard to imagine anyone who is more nonconformist than Steve Jobs and Steve Wozniak, the founders of Apple Computer, or Bill Gates, founder of Microsoft.

Strong leadership -- Starting a new company can be a harrowing experience full of uncertainty and risk. Successfully bringing a small organization through these trying periods requires a lot of leadership skills.

Street smarts -- I do not know quite how to put this. Shrewd or sharp might be a better word. Paul Hawken describes it as "trade skill" in his excellent book Growing a Business, published by Simon and Schuster. We all know owners of some very successful businesses who were lucky to finish high school and never even considered college. Yes, they always seem to make the right moves. Call it common sense, instinct, whatever you want. Successful entrepreneurs seem to have intuitive good judgement when making complex business decisions.

Personal qualities not found in successful entrepreneurs

Compulsive gambling -- Almost without exception people who start companies are not gamblers. They are attracted to situations where success is determined by personal skill rather than chance. They strongly prefer that their destiny be determined by hard work and conscious decisions rather than by the roll of the dice.

High risk-taking - Contrary to popular opinion, entrepreneurs do not take excessive risks. Through careful product and market selection, creative financing, building a good team, and thorough planning, the real risk of starting a new business can be quite low. In the world of small business, optimism is truly cheap and high risk- takers die an early death.

Irrelevant factors

Age -- This simply does not matter any more. During the 1950s, 60s and 70s the large majority of people starting companies were in their 30s and 40s. Not true during the 1980s or today, Steve Jobs and Steve Wozniak were both in their early 20s when they started Apple Computer. At the other extreme Ray Kroc was 59 when he started the McDonald's restaurant chain.

Sex -- Here again, it just does not matter. Until recently, entrepreneurship was considered by many to be the last bastion of male dominance in the business world. This is no longer true. More businesses are now being started by women than are being started by men. I know many women who have started successful companies in recent years and I do not mean only gift shops or snack bars. I mean building contracting, bicycle manufacturing, printing, software, real estate agencies, newspaper publishing, market research, law firms, accounting firms, and on and on.

Marital status -- This is almost, but not quite, irrelevant. For a woman, being pregnant or having several preschool children may not be the best time to take the step into entrepreneurship. For a man who is the sole support of the family, having two or three children in college may not be the best time. But this in no way means they should not start a business. It means that perhaps they should have it done several years earlier or wait a few years longer. The question is when to start a business--not whether.

Educational level -- Knowledge and skill are very important. How you acquire them is less important. Too many college degrees may be a handicap rather than an asset. One researcher suggested recently that one of the biggest handicaps you can have when you start a business is a PhD. For example, Bill Gates, founder of Microsoft, the country's largest software company, quit Harvard after his sophomore year.

Other -- After writing this section, something gnawed at me. Somehow I felt that I had overlooked an important personal quality. It occurred to me that intelligence is not on my list. People with below-average intelligence should probably not start businesses, but it is not necessary to be a genius. Somehow or other, being smart-whatever that means-ought to be better than being dumb, but I do know quite a few very average people who have started some very successful companies. I watched a television program recently on which the founder of a major company with sales in hundreds of millions of dollars was interviewed. He said he had graduated last in his high school class of 230 students. Then he added that he did not think he graduated at all, but they just wanted to be rid of him. As I said earlier, if you do not fit the mold, don't panic. Every entrepreneur is an individual with different skills, different strengths and weaknesses, and different personality traits. Your smartest strategy as you start or develop your business is to be aware of your own special set of skills, strengths and weaknesses, and build on these.

Upside/Downside: Reward and Risk

Conventional wisdom is that starting a company is an extremely risky proposition. Data from many sources show that a high percentage of new businesses in the United States fail within the first few years. These statistics put fear in the heart of anyone thinking about launching an enterprise. I urge you not to be too concerned; it's not as bad as many people seem to think. In fact, the odds can really be quite good.

First of all, the above quoted data includes all startups: corner grocery stores, gasoline stations, trendy restaurants, and similar businesses that have a notoriously high attrition rate. Conclusion: Avoid these businesses entirely and your chances of surviving will increase dramatically.

Secondly, many people starting businesses are doomed almost before they begin because of poor initial strategy. The most frequent error, in my view, is to select an offering (either product or service) that is distinguished from competitors only by price. Instead, if you find ways to concentrate, differentiate, and innovate in every aspect of the business rather than selling price alone, the odds of success will be better.

Risks and rewards come in many forms. The most obvious are financial, but for many entrepreneurs the financial issues are of less importance than others. The two I want to discuss first are professional and emotional. What different people consider acceptable risk will vary substantially. More things than money must be considered.

The professional rewards of starting a company and succeeding are obviously very great and do not need further discussion.

The most important professional risk of starting a business and failing is the possibility of suddenly becoming unemployed. The question to ask is how two or three years of managing an unsuccessful startup company would compare to the same two or three years with your former employer when it comes to reentering the job market. My belief is that the broad experience and extensive contacts that come with being the head of a company, even though it fails, would make it easier to find a job. If this is true, or even almost true, it means that the professional risks of starting a company are low.

Emotional risks and rewards are another matter-the rewards can be very great but the risks may also be great both for you and your family. Let us look first at the reward side. I started a company from scratch. We had two employees in addition to the four founders. Eight years later, at the time of our merger with Harris Corp., RF employed about 800 people; today it is closer to 1,200. Most of these employees have a spouse and children. There is a multiplier on top of these when you consider the company's supplier and merchants in the community where our employees spend their income. All-in-all I estimate that the company I started in a basement supports 10,000 to 12,000 people in the Rochester area. Is this an emotional reward? You better believe it is!

Starting RF Communications was financially rewarding to the founders. My living standard and lifestyle moved upward considerably but not nearly as far as my income, so suddenly I had resources available for other purposes. As a result of the success of RF Communications I was able to donate an athletic field to each of the two private high schools my children attended plus a dozen or so scholarships that will help other young people get a similar education.

On the downside the emotional risks associated with starting a business can be great whether the business succeeds or fails. Consider how your complete dedication to and immersion in the new venture will affect your marriage and family. When you spend every waking hour dealing with business problems it may not leave much emotional energy to deal with family problems. Are your spouse and children prepared and able to make the emotional investment needed for you to start a business? If you venture goes down, will you be able to prevent your marriage and family from going down as well?

These are scary questions that deserve a lot of attention. While the emotional rewards of entrepreneurship can be very great, so can the risks. Each person must assess whether and how they can handle these.

In addition to these two areas, where the risks and rewards must be carefully balanced, there is a long list of others where only reward is possible and the risk is zero. These include things such as the wish to be your own boss, the desire to be involved in all aspects of the business, getting away from the politics, red tape, and bureaucracy of the large company, and many more. If these things are important to you, and they usually are, there is only an upside.

The above discussion covers many issues but it does not cover many other important ones that may determine whether the new business succeeds or fails, such as: writing a business plan, picking products and markets, controlling cash flow, getting orders, and many others. These are addressed in other parts of this Web page or in books, such as mine, which spend many chapters covering these other issues.

From Start Up: An Entrepreneur?s Guide to Launching and Managing a New Business, © 1999 by William J. Stolze.

SOURCE: MOREBUSINESS.com


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