Male Netizen Shares Photo of His Dried Squid Burnt Due to Scorching Sun Heat
A male netizen was surprised after his carefully dried squid had been burnt due to the scorching heat of the sun.
Recently, Pol An Valo, a Facebook user, shared his shock upon discovering that his carefully prepared dried squid had been burnt due to the scorching heat. The post immediately circulated online and elicited reactions from the netizens.
On Thursday, April 4, 2024, Valo, a resident of Ivisan, Roxas City, was shocked after he found his dried squid had been burnt. According to Valo, it was the first time such an incident had occurred in their household despite their long-standing practice of preparing dried fish.
Dried squid, commonly known as “lukos,” is a staple food item in many Filipino households, often prepared by sun-drying the fish under the hot sun. However, the unusually high temperatures proved too much for Valo’s dried fish, resulting in its accidental burning.
The incident indicates the extreme heat being experienced in the country. The intense heat caused the fish to become overly dry and brittle, ultimately catching fire and turning into a mess.
The male netizen’s experience reminds the public to adapt and take precautions during extreme weather conditions. With climate change leading to intense heat waves, it becomes important for individuals to protect themselves and their belongings from potential harm.
In another post, a Pinoy vlogger goes viral after cooking egg & liempo using sun’s heat
The incident emphasizes the vulnerability of traditional food preservation methods to the effects of climate change. As temperatures continue to rise, communities reliant on sun-drying techniques may need to explore alternative methods or adapt their practices to minimize risks and ensure food security.
By learning from this experience, Valo and other netizens can take steps to better protect their food supplies and livelihoods in the face of increasingly unpredictable weather patterns.
The social media users expressed their reactions to the post:
