Viagra like for Women

What comes to mind when you heard Viagra? Sildenafil...Yes it's man and his manhood...erection and lets not forget the word dysfunction or impotence.
Due to aging; man's best friend loss it's use but thank to this wonder drug Pedro and Manoy are buddies again. The basic theory about viagra is the use of common and increase aphrodisiac. While there is no clinical evidence that it has aphrodisiac activity, many seem to believe it will improve sexual performance as well as erectile function and enhance the sexual experience that will occur.

Since it's approval on March 27, 1998 Viagra's popularity with young adults has increased over the years. It is sometimes used for recreation (what a recreation) . Some users go to the extreme and mix Viagra with ecstasy in an attempt to compensate for the side effect common to many amphetamines of erectile dysfunction, a combination known as "sextasy", "rockin' and rollin'", or 'trail mix'."

After almost 10 years of Viagra's first release now another drug is produced for women. I came across Claireb's blog about sex patch for women. But I first heard about this aphrodisiac for women while watching NCIS or Naval Criminal Investigative Service. The scene was when Agent Timothy (Sean Murray) laughed about a sexual arousal booster for women and Abby (Pauley Perrette) agreed; women like man's viagra is also an opportunity. My initial reaction was the question do women really need it?

Do women really need it? After researching for the drug Instrinsa, just like man that aged, women that age also loss their levels of hormone sometimes dramatically so after the menopause or after a hysterectomy. Problems with desire, arousal, achieving orgasm and genital pain. Instrinsa patch aims to increase libido (common usage means sexual desire) in women.

Now with Viagra and Instrinsa both sexes would enjoy doing it longer. If you see old couple with great smile early in the morning you know what medicine they took last night.

Tip for guys...aside from viagra make your you have the Intrinsa patch all the time this is handy. Why? First women can't complain about headache anymore. Second if your outside the "Kalambo" this is a sure way in. And if it's last two minute of basketball championship...just patch it on and after the game you're sure the oven is still hot for the meat. :-)

Pandesal Break Makes Pinoy Feel At Home

After i post about the Filipino foods i missed as well as the Pinoy Sisig as i think of Pinoy foods i can only munch if i come home. I never realized that i'm enjoying a Pinoy favorite every morning. This is the Pandesal (or pan de sal; literally, salt bread) the most popular yeast-raised bread in the Philippines. How lucky we Pinoy here in Saudi to have many bakery, even huge department stores, to have fresh baked Pandesals.

As Saudi and Middle East (GCC) countries have a huge turn-over of Filipino worker, businessmen here took the advantage of providing this Pinoy bread feast. The good it bring is it provide jobs for Pinoy baker. Just hope that other Pinoy would start-up a bakery to complete our feasting on Pandesal feel more Pinoy.

For those who would want to try doing their own Pandesal. This recipe is from The Secrets of Jesuit Breadbaking. It's the pan de sal recipe used by the Jesuits at Ateneo University.
by: James Sly (alt.food.asian of google group)

Pan de Sal

1 tbsp. vegetable shortening
1 tbsp. salt
1 tbsp. sugar
1 cup boiling water
1 tbsp. active dry yeast
4 cups unbleached all-purpose flour
4 ounces plain crackers, crumbled (about 40 crackers)

Combine the shortening, salt, sugar, and boiling water in a large mixing
bowl. Stir and set aside to cool to a warm temperature (about 110-115F).

Combine the yeast and warm water in a small bowl, stirring until yeast is
dissolved. Set aside for 5 minutes. Gradually mix in flour to make a
dough.

Turn out on a lightly floured surface. Knead for 8 to 10 minutes, until
dough is smooth and elastic, adding flour as necessary to prevent
stickiness. Return it to the bowl. Cover with plastic wrap and let rise in
a warm place until doubled in bulk--about 45 minutes.

Preheat oven to 425F. Flour two baking sheets.

Gently knead the dough again. Divide into 16 pieces and shape into buns.
Roll the pieces in the cracker crumbs and place on the baking sheets, spread
well apart. Cover and let rise 20 minutes. Bake for 15 minutes. Transfer
to a wire rack to cool.

Pinoy foods to missed

One year away from Philippines makes me recall the food that make me feel a true Pinoy. Every person have unique identity, but being a Filipino away from home (Philippines) makes me want for food I grow up with.

Starting with breakfast of tuyo with fried rice and vinegar for sawsawan. Or the famous egg pair meals of tapsilog, longsilog, and many other's "__silogs" i can't remember the other pair. If not with rice breakfast alternatives are pandesal dipped in hot coffee or puto with it's counter part kutsinta, bibingka, suman, sapin-sapin, and lots more kakanins to choose.

Lunch time to savor to deserts of halo-halo, chicharon, choc-nut, dirty ice cream, ripe mango or green mango dip in hot and spicy bagoong. After desert it's time for noontime show then siesta time (lunch nap).

Merienda of banana que, camote que, maruya, boiled saba, pansit with sardines as sahog, spaghetti with banana catsup as sauce and hotdog. Other merienda are fishballs, or "KFC stalls" (Kikiam, Fishball sa Canto) and kwek-kwek (duck eggs or penoy covered with yellow flour).

In the evening it's balut or pinoy, in the street corner BBQ stalls offer different parts of chicken, like adidas, helmet with it's neck, isaw also isaw of pork and even sebo of beef.

Hhmmm...Pinoy foods really makes me think of home. Though they say it's dirty and bad for the health, Pinoy still patronize this kind of food, the reason might be the cheap price or this foods fits Filipino taste. Anyway i look at it this foods makes me think more of home.

Sisig, best served HOT!

Aside from Pansit, one dish that is purely Pinoy is Sisig. It originated in Pampanga, as sisig is a term which means to snack on something sour. It usually refers to fruits, often unripe or half-ripe, sometimes dipped in salt and vinegar. It also refers to a method of preparing fish and meat, especially pork, which is marinated in a sour liquid such as lemon juice or vinegar, then seasoned with salt, pepper and other spices.

The Spanish era, sisig or mapanyisig (someone who is fond of snacking sour food) is a common practice for women relieve the discomfort of early states of pregnancy, Sisig at this time is compose of fruits dipped in vinegar and salt. As the pregnancy progresses, the expectant mother would prepare different version of sisig, like boiled pig's ears and tail then dipped in vinegar. The crunchy texture of the cartilage is beilieved to make the growing fetus' bones stronger. But over the year, Sisig became the favorite snack for men on drinking spree.

The town of Baligabo, Angeles Pampanga, celebrate a fiesta every December for this famous dish. On May 2003, the first Giant Sizzling Sisig Festival was launched, a huge 16ft x 32ft by a quarter inch steel plate is specially produce for this even. (now this this Pinoy hospitality)

With all this said, now make your own sisig with this recipe from Good News Pilipinas.

Ingredients:
Approx. 1/2 pig's head, quartered
8 cups water
2 cups pineapple juice
1 tbsp whole black peppercorn
4 pcs chicken liver
1 tbsp iodized salt

Seasoning:
1 cup white onion, chopped
1/4 cup sukang puti
1/4 cup calamansi juice
salt and pepper to taste
siling labuyo, optional

Procedure:
In a stockpot, place water, pineapple juice, salt, peppercorn, chicken liver and pig's head. Cover stockpot and bring to a boil until meat becomes tender, approximately 30 minutes. Remove meat from stockpot and allow to cool to room temperature. Debone and put in bamboo skewers together with chicken liver. Grill over charcoal until skin becomes brown and crisp. Cut the pork and liver into small cubes. Mix the seasoning and serve on a hot skillet.

Pahabol: in the absence of pig's head, substitute with 1 kilo bagnet or lechon kawali. It will be a knockout just the same.

Some of this ingredients can be change, as Sisig is evolving; other serve squid sisig, tuna sisig, milkfish sisig, chicken sisig and my favorite leimpo sisig.

Now writing this makes me wanna eat again. Yummy...happy Chow!

**Note: Image from Shane Jaducana.