Tuesday, November 5, 2019

WHICH CAME FIRST, THE CHICKEN OR THE EGG?

The age-old question, "Which came first, the chicken or the egg?" has captivated the minds of philosophers, scientists, and casual thinkers for centuries. To truly explore this puzzle, however, we must first establish clear definitions of the key terms involved, as the answer depends highly on how we interpret these concepts.

To begin, it’s crucial to define what we mean by "chicken" and "egg" in this context. When we refer to the chicken, we are specifically talking about the modern domesticated bird, the variety that is raised for its meat and eggs. This is the chicken we encounter in our daily lives, from farms to dinner tables.

Similarly, when we speak of the egg, we mean the chicken egg, an egg laid by a hen, specifically. It’s important to note that the term “egg” can refer to the reproductive cell of many animals, including reptiles, amphibians, and other birds. Therefore, without specifying "chicken egg," the term would be far too broad to address the question at hand.

With these definitions clarified, we can move forward with examining the core of the question to answer, "which came first, the chicken or the egg?" Hence, we must continue to tackle it in different e perspectives: philosophical, theological, and scientific viewpoints. Each standpoint offers a unique insight into this enduring enigma. 

PHILOSOPHICAL

Philosophers have long used the "chicken and egg" puzzle to explore the nature of causality and time. This question invites deeper reflection on the origins of things and the interconnectedness of events. It challenges our conventional understanding of linear causality, suggesting that some phenomena might not have a clear point of origin, but instead form part of a continuous, cyclical loop.


Aristotle

One of the earliest and most influential thinkers to address this was the ancient Greek philosopher Aristotle. For him, the "chicken and the egg" were not separate, causally linked entities but rather elements of an eternal, ongoing cycle. In his view, they had no distinct beginning or end but existed as part of a "circle of life" that was infinite and unchanging, what he called "eternal cycles." According to him, there was no need to ask which came first because they had always existed together as part of an unbroken cycle.

Though Aristotle's view grounded itself in ancient philosophical thinking, it was soon to face new challenges, i.e., challenges that would radically transform our understanding of life, time, and causality.

THEOLOGICAL

The central issue in this debate revolves around the method by which the divine Creator brings life into existence, particularly whether God created the chicken first, with the egg following as part of the natural process of reproduction. From a Biblical perspective, one could interpret this as indicating that the chicken existed before the egg, aligning with the broader pattern seen in the creation narrative. For instance, Adam and Eve were directly formed from the earth, not through a gradual process like human development from an egg to an infant, and infant to an adult.

In this view, the chicken would be the first in the order of creation, with the egg serving as a subsequent means for continuing the cycle of life. This reflects the belief that the process of creation is divinely ordained, where each element of the natural world, including the propagation of life, fulfills its specific purpose within God’s plan. Thus, the creation of the chicken first, like all other acts of creation, is seen as purposeful and intentional within the divine order to propagate later.

Charles Darwin

SCIENTIFIC

From an evolutionary standpoint, the modern chicken is the result of millions of years of gradual genetic changes and adaptations. According to Charles Darwin's theory of evolution, species evolve over time through small, incremental genetic variations. At some point, a bird that was almost, but not quite a chicken, a "proto-chicken," laid an egg containing a genetic mutation. This mutation, passed down to the offspring within that egg, resulted in a bird genetically distinct enough to be classified as the first true chicken.

Thus, the egg is the critical vessel for evolutionary change. It is through the egg that new genetic traits can manifest and be passed on to future generations. Over time, these changes accumulate, leading to the emergence of a new species. In this case, the egg containing the first true chicken would have come before the chicken itself, as it was the egg that carried the genetic mutation responsible for the species' emergence.

From a genetic perspective, mutation or small changes in DNA are the driving force behind evolution. These mutations occur at the molecular level, and it is during fertilization that these changes are passed to offspring. In the case of the chicken, the egg that contained the first true chicken would have been laid by a bird very similar to a chicken, but not quite the same. This proto-chicken, while genetically close, would not be considered a true chicken by modern standards. It was the egg that carried the genetic material that led to the first true chicken.

In conclusion, from both evolutionary and genetic perspectives, the egg precedes the chicken. It is the egg that serves as the conduit for genetic mutations, allowing for the gradual evolution of species over time. Therefore, the first true chicken would have emerged from an egg laid by a proto-chicken, making the egg, in this case, the crucial predecessor.

MY DECISION

Philosophical perspectives often involve the rational exploration of concepts, while theology, at times, relies on faith-based beliefs, which can be subject to change and challenge over time. Throughout history, certain theological claims, such as the belief that the Earth is flat or that the Sun revolves around the Earth, have been disproven by scientific evidence.

These theological assertions are often grounded in human interpretations, which, as we know, can be prone to error and revision. On the other hand, science is built upon empirical evidence and the rigorous process of testing and verification, making it a more reliable tool for understanding the nature of reality.

Given this distinction, I choose to base my reasoning on scientific evidence when explaining the world around me.

And the winner of this puzzle is: THE EGG

Agree?

Monday, November 4, 2019

PORK ADOBO

Pork Adobo is a classic and flavorful Filipino dish. It is tender, savory, and slightly tangy from the vinegar, with a depth of flavor that comes from marinating and simmering the pork in soy sauce, garlic, and spices.


INGREDIENTS

  • 1 kilo pork belly (cut into 1-1.5 inch cubes) or pork shoulder (cut into chunks)
  • 1/2 cup soy sauce
  • 1/2 cup white vinegar (or cane vinegar, if available)
  • 1 head garlic, minced (about 6-8 cloves)
  • 2 bay leaves
  • 1 tsp black peppercorns (or 1 tsp ground black pepper)
  • 1 medium onion, sliced (optional, for added depth of flavor)
  • 1/2 cup water
  • 1 tbsp brown sugar (optional, for a slightly sweeter taste)
  • Salt, to taste
  • 2 tbsp vegetable oil (for frying the pork, optional)
  • 1 tbsp fish sauce (optional, for additional umami)


INSTRUCTIONS

Step 1: Marinate the Pork
  1. Prepare the Pork: Cut the pork into chunks (about 1-1.5 inch cubes) or use pork belly, which has a good balance of fat and meat, making it tender when cooked.

  2. Marinate: In a large bowl, combine the soy sauce, vinegar, minced garlic, bay leaves, and black pepper (and fish sauce, if using). Stir well to mix the ingredients.

  3. Add the pork pieces into the marinade, making sure they’re well-coated.

  4. Cover the bowl and let the pork marinate for 30 minutes to 1 hour. If you have more time, marinating the pork for 4 hours to overnight in the fridge will deepen the flavors.

    Tip: You can marinate for as little as 30 minutes for convenience, but longer marination results in more flavorful pork.

Step 2: Sear the Pork (Optional but adds depth of flavor)

  1. Heat the oil in a large pot or Dutch oven over medium heat.

  2. Sear the pork: Remove the pork from the marinade (but keep the marinade for later), and add the pork pieces to the pot. Sear them in batches, ensuring each side is golden brown. This should take 3-5 minutes per side.

    Note: Searing is optional but adds a caramelized, slightly crispy texture to the pork. If you prefer a simpler version, you can skip this step and proceed to simmering.

Step 3: Simmer the Pork Adobo

  1. Add the marinade: After browning the pork, return all the pork pieces to the pot (or if you skipped searing, just pour the entire marinade into the pot with the pork).

  2. Add the water: Pour in 1/2 cup of water to help create the sauce. Stir to combine.

  3. Bring to a boil: Turn the heat to high and bring the mixture to a boil.

  4. Once boiling, lower the heat to a simmer and let the pork cook uncovered for 45 minutes to 1 hour, or until the pork is tender and the flavors have melded together. Stir occasionally and check the sauce level. Add a bit more water if the sauce reduces too much.

    Tip: If you prefer a thicker sauce, let it simmer longer to allow the liquid to reduce and concentrate. If you like it more saucy, you can add a bit more water.

Step 4: Adjust the Flavor

  1. Taste the sauce: Taste the adobo and adjust the seasoning according to your preference. If it's too sour, add brown sugar (about 1 tablespoon) to balance the flavors. If it’s too salty, add a bit of water to dilute it.
  2. Salt and pepper: Add more salt, soy sauce, or pepper if needed. Some like it saltier, while others prefer a more balanced flavor.

Step 5: Optional Final Touches

  1. Add onions (optional): In the last 10 minutes of cooking, you can add the sliced onions to the adobo to add a bit of sweetness and richness. Let them cook down and soften in the sauce.
  2. Thicken the sauce: If you like a thicker sauce, you can let it cook a little longer uncovered to reduce further, or you can add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and simmer for a few minutes until the sauce thickens.

Step 6: Serve

  1. Serve hot: Serve your Pork Adobo with steamed white rice. The rich, savory sauce pairs perfectly with the fluffy rice, which absorbs all the delicious flavors.

    Tip: Adobo often tastes even better the next day after the flavors have had time to develop, so it’s perfect for leftovers.


Additional Tips for the Perfect Pork Adobo:

  • Pork cuts: Pork belly or pork shoulder are commonly used because they become tender and flavorful after simmering in the sauce. However, you can also use pork ribs or pork loin for a leaner option.

  • Vinegar: Different types of vinegar (white vinegar, cane vinegar, apple cider vinegar) will give slightly different flavors. Cane vinegar is often preferred in traditional Filipino adobo for its smooth, mild tang.

  • Longer marination: Marinating the pork for a longer time, even overnight, will allow the flavors to deeply penetrate the meat, resulting in a more flavorful dish.

  • Sweetness: If you prefer a sweeter adobo, feel free to increase the amount of brown sugar or add a small amount of pineapple for a tropical twist.

  • Leftovers: Pork adobo is one of those dishes that tastes even better the next day as the flavors continue to develop and intensify.


Variations of Pork Adobo:

  1. Adobo sa Gata: Add coconut milk in the last 15-20 minutes of cooking for a creamy, rich twist. This variation is popular in some regions like Bicol and Visayas.

  2. Adobong Baboy sa Miso: For a more umami-packed adobo, add a tablespoon of miso paste to the marinade for extra flavor.

  3. Spicy Pork Adobo: Add fresh chili peppers (such as bird’s eye chili) to make it spicy. Adjust according to your spice tolerance.

  4. Adobo with Potatoes: Add sliced potatoes to the pot and let them cook with the pork. The potatoes absorb the adobo sauce, becoming flavorful and tender.


Serving Suggestions:

  • Side dishes: Pork adobo is commonly served with steamed rice but also pairs well with fried rice, pickled vegetables, or tangy mango salad to balance out the richness of the dish.

Enjoy your homemade Pork Adobo - a hearty and satisfying Filipino dish that’s perfect for any occasion!

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