Green Apple Cookwares

Am supposed to post an only picture as proof of our demonstration right at after the Pre Membership Seminar otherwise known as PMES at the Marie Eugenie Cooperative Development Center and my netbook cannot recognize my mobile phone. So much for showing at least one proof:-)

Anyways, March 19, 2016 was really hectic, challenging and very memorable for me because of the following scenarios:

1. My mentor / supplier of the cookwares cannot attend or do the demo because she also have schedules on the same day. Her assistants are also loaded (am a spoiled brat because am used of them doing the actual demonstrations even with me around) and my franchisee who has a a lot of experiences with other brands is also loaded on the same day. Am left with no choice but to remember all the details and do the demo by myself - practically alone. (Am thankful that the father of my son had no meetings outside our hoffice and did the baby sitting:-) --- what a blessing.

2. Am not a cook (I tend to even burn water boiled for drinking), not at home, not in the camp, only I can eat my own cooking... if I can afford to, I may even have to throw out what I cook.

3. Whoa it is a PMES and a board meeting at the same time this day.... Got to impress potential customers.

4. I do not remember the recipe's and my internet is not cooperating...

The above mentioned are --- on ordinary days means when without desperate needs --- it is very daunting and I might find excuses not to do the cooking myself and then reschedule ... but I should not do that because it took so much time and effort to get this schedule and hey I need to go thru with it and it has to come out alright at the end --- otherwise --- I will have no food on the table in the next years to come :-)

And with assistance from brother in law, we delivered the cookwares at the venue after which I had to wait for SM to open at 10AM. On the spot, I realized what else are needed and had to run to the internet cafe to check the ingredients of Baked Macaroni.

So for the almost 2 hours, I had done all the shopping for the ingredients and the stoves that are needed (because our supply ran out of butane fueled stove and induction stoves).

Upon arrival at the center, everyone was ready to watch, wow!

I hastily prepared by first covering the table with white linen (nice thing I brought along one of our bed sheets) and at least the table looked neat. I placed the butane stoves on top of the table, put the cookwares. The others though I was selling butane stoves hi hi :-)

And I started showing the newly purchased--- in the plastic bags ---1 whole chicken, the 1 whole fresh huge tilapia, the 1 whole huge milkfish (bangus), the frozen half kilo pork - unsliced --- hard and stiff pork (luckily I did not cook what I washed and had frozen at home) ... And started putting them altogether in the Green Apple Square Pan --- without water, without oil, without salt --- in front of everyone, after washing of course. This is what is nice about the center, they have their own kitchen and facilities for dining. I put the fire on low heat actually --- I did not remember it should be on medium heat because it is a whole chicken and all those stuff... Anyways --- low heat indeed.

While waiting for the meat and fish to be cooked, I cooked banana cue without the usual OIL or Mantika... instead only sugar and of course the saba (banana) --- My audience were reading the instructions and informed me that am supposed to shake the pot.

And we cooked some baked macaroni --- I put a cup of milk overdose but over all --- it was okay. I actually mentioned that "this is a lazy way to cook" --- I was corrected by a member saying --- maybe time and effort saving way is more like it because everybody is busy :-) I stood corrected :-)

While waiting for the meat to cook, I also placed on top of the meat and fish the cauliflower. After a few minutes, had if for tasting - it was devoured and appreciated because the taste of the vegetable was intact and tasted as if it has salt. Everybody saw that I merely washed the vegies and did not put salt on it.

Due to the scheduled event in the afternoon which is the Board of Directors Meeting, I just kept monitoring and I was very conscious because I said 25 minutes. I texted and asked how long does it really take to cook a whole chicken, a half kilo thick pork and 2 fish, well I was told that it usually takes 45 minutes on medium heat :-( Whoooaaatttt???? Alright --- wrong thoughts --- I forgot.

Before I texted - the pot is almost filled with a lot of water - water which came from where? The meat or the fish? I was not sure - I was not very watchful of all the demo's we did because I had to assist and set aside. I don't cook chicken because I am allergic to it, am only familiar with pork and fish. Hence I asked what should I do? Turn the cover around and at medium heat, it will be done with in 45 minutes.

Whoa 45 minutes seem to have gone and there is still water - and oh - I did not adjust the heat, it was on low heat all the time.

Anyways, no worries, the meeting is going on so I stopped worrying about time. Instead I took all the time observing and gracefully fried the chicken and pork and tilapia, and milk fish in the same pot - all huge sizes and did not use medium heat - just the slowest heat so that by the time the board are ready, it will still be steaming hot.

Still a bit worried, I texted my Dad if he can drop by to check the cooking --- he came just in time before I panic. Also Ben was there both assisted and said it is good like it was cooked in an oven. Dad taught me how to serve the meat and slice in front of everyone so they will see.

During the coffee break, our OG coffee and tea was again appreciated while tasting all the food in front of us: the corn was broken into pieces, the pork and chicken slice, both the fish forked :-)

The next monthly demonstrations in the Center will probably be a lot better :-)