My second visit to Puzzle Museum is to personally see again the puzzle collection of Ms. Gina Gil Lacuna who was awarded as Guinness World Record for the World’s Largest Collection of Jigsaw Puzzles last November 29, 2012 at the Puzzle Mansion in Tagaytay.
Photoshoot with food is not really my turf. I am more on landscapes and people where i can shoot displaying its natural elements and can capture at its best.
Still, a recommendation to take a food shot with General’s Lechon to enhance more those techniques would lead me a vast experience to explore what I can give. Best about it, I can also have a chance to taste those lechon.
General’s Lechon started as a home-based lechon business ventured by couple Brian and Lynett Ong whose recipe originates from San Carlos City in Negros Occidental.
Lechon comes in different flavors namely Original, Curry, Garlic and Chili-Garlic.
Sharing to you how we orchastrate our food photoshoot.
As suggested, we take photos outside their kitchen to get those natural sunlight.
Good thing that Brian and Lynett were ready with different items like huge banana leaves, plenty of onions, garlic, red chilli pepper and put it infront of the lechon. We add-up other stuffs like different dips/sauces and their other products like achara and lechon paksiw.
The reddish skin that was slowly roasted is shiny that made it a standout and a best looking lechon.
I tried to find the right angle and below is the result. Be the judge!
Now the happy part, to taste it.
Brian personally cut the lechon and share to us how to enjoy more in eating the lechon. This was my first time to hear it.
How to Enjoy Eating the Lechon:
1. Crisscross the skin
Mixing the skin with the meat is a big NO! NO! Not only will the crispiness suffer, but a part of our lechon experience is compromised. Serve the skin in a platter, better yet, eat it straight from the lechon.
2. Grab the ribs
Many say that this is one of the best parts of our lechon. Take a slab or a piece, eat it using your hands and slowly nibble.
3. Fork the belly
The belly portion contains the most flavour, and is also the tenderest part of our lechon. Go dig in using your fork and twirl it.
4. Tear the ears
Lechon aficionados love to eat ears, and we know that. This will be crispy outside and the cartilage will give you a nice chewy time. Try it, and the lechon will never look the same way again.
5. Dice the back and legs
This is usually for the late comers. Although we don’t like late comers, we still love them. That is why we made sure, that the white meat is still tasty. Feel free to dice this portion.
This is my Generals’ lechon taste experience:
- The pork skin is thin, crispy and crunchy which is easy to tear apart. When they were cutting the skin, one can hear those crackling sound which I also experienced while biting those squared skins. Those skins did not have fats.
- The meat is soft, tender and flavorful. Maybe because those herbs and spices inside are abundant.
- One cannot get tired on the taste especially if this was dip in vinegar with lots of chopped garlic.
Lechon price ranges between Php 3,000.00 – Php 6,000.00 depending on its size.
Overall, it was a bliss of fulfillment where I play around with light, composition and angle with those big lechon. The important use of natural light is a means to convey visually how effective the subject is. With General’s lechon crispy reddish skin made it a standout to make it succulent to taste.
It was also a great experience to indulge into different flavors which made General’s Lechon extra-ordinary not to mention the crispy leaned skin and soft meat.
For the next move, they will be adding more products like:
- Baked Roasted Liempo
- Baked Roasted Chicken
- Lechon Paksiw in a bottle
- Atchara in a bottle
General’s Lechon will be opening their first branch this March 20, 2013 near Edsa-Pasay Road Makati where people can buy their flavored lechon in kilos.
Store Address: 3 Guillermo St., Ramos Compound, Sun Valley DriveParañaque City
Take-out Branch: 2nd floor of Petron Gas Station, Edsa corner Pasay Road, Makati City
For orders and delivery: (632) 408- 6850 / (63) 917- 897 5966
For more information, visit their:
We were about to go home when my wife invited me to Rufo’s Famous Tapa. I told her, “di ka pa ba busog”? We just finished our food photo shoot with our client and now, we will eat again.
She told me that I have to try their tapa in this new branch located in A. Venue along Makati Avenue. Since I am with a foodie, its better to take this resto a visit.
I was just have to taste of it but I have cleaned up the whole plate and asking for additional rice. An innovation for me as I found their sauce enticing. True to their slogan, “Sauce Pa Lang, Ulam Na”.
Tapa is delectable in taste yet juicy and tender. I like the way they cook their fried rice, not oily that made me to crave more.
The restaurant also expanded its menu to include other dishes like liempo, sizzling chicken sisig, tinola, bulalo, boneless bangus , pork chops and garlic mushroom.
As a treat for my kids, have bought this Rufo’s Burger for only P 45.00. According to my son, the beef pattie is juicy lathered with those sweet sauce.
For more picutes, I have posted it in my Flicker Account.
For inquiries about The Rufo’s Franchise Program, contact 477-6652, 532-6335 or 533-1446 and look for Lala Alcantara or Ella Rompe.
For more information, visit their website, www.rufos.com.ph
I have the opportunity to cover the opening of Sky Fun Amusement Park, the newest recreational park located beside Taal Vista Hotel at the Aguinaldo Highway, Tagaytay City attended by officials and media which at the same time blessed by priest. It is a day of festivity and celebration as it marks the opening of the said amusement to the public starting this March, 2013.
Sky Fun is part of the emerging projects of SM Land called Sky Ranch where they envision to develop a 5-hectare area with family dining, leisure, entertainment venue and a 2,000 sqm events tent for functions and gatherings in the South of Metro.
One of the highlight ride on that day is the the huge ferris wheel aka Sky Eye illuminated by 20,000 multi-colored light bulbs, 32 air-conditioned gondolas that can accommodate four people.
Rising about 640 meters above sea level, the “Sky Eye” as of date is the highest ferris wheel in the country.
The gondolas provide a top and nice view of Tagaytay’s famed Taal Lake and Taal Volcano.
There are also fun-filled and exciting rides like Red Baron, Road Train, Wonder Flight, Super Viking, Carousel, Nessi Coaster and Mini Viking which are all designed to be safe and to give fun to those who will visit.
The Riding Loop, the horseback riding adventure will also be available to add delight to the park goers. The other parts of the Sky Ranch are set to open in May 2013.
Sky Fun Regular Entrace Fee – Php 100.00
Promo rate until May 30, 2013 50% off – Php 50.00
Sky Fun Amusement Park’s Price Rides:
- Sky Eye – Php150.00
- Viking – Php100.00
- Nessie Coaster – Php50.00
- Mini Viking – Php50.00
- Wonder Flight – Php50.00
- Red Baron – Php50.00
- Express Train – Php50.00
- Horseback Riding – Php250.00 per 30 minutes
Sky Fun at Sky Ranch is beside Taal Vista Hotel in Tagaytay City.
For more information, visit/follow them via:
Part of planning the upcoming debut of my daughter was her photo shoot.
Who would be a reputable photographer near our place can take this family momentous event of my daughter?
My daughter asked me that she liked me to be her photographer. Thanks for that reminder.
Am I really license enough to take those pre-debut shots for my daughter? Yes, I am a hobbyist and this would be my first time to shoot this kind of angles for her.
I might give it a try and the way to experiment it is to my family.
I have directed some of her posts and picked beautiful spots in Nurture Spa Tagaytay as our venue.
These are some my shots and let me know what you think if I am capable enough to be the photographer of my daughter.
I am not a favorite fan of salon. Even I worked before managing famous chain of salon in the south, still. I just go there for work purposes, that is to manage its people and operations. Haircut is enough for me and I was the one who colored my gray hair.
My 12 years work in Jollibee then give me those notable experiences how people in all walks of life enjoy and love their food.Continue reading