Does My Blog Look Good In this #14 Roundup

Finally...Here we have this marvelous roundup. Each of the photographs portrayed here are worth their number of pixels in GOLD! But, wait a second, we've to tell you about the judges this month.

We really feel honored because they have accepted our humble invitation to be part of this unique,  and beautifully edible fiesta. I had to bake them cookies and cook for them for a week straight, in order for them to take over the judging duties. No complaints so far :)

This is our team of judges, please take a moment to visit their blogs and learn about what they do. The reason why we feel so honored for their time, love for food and a life devoted to blogging (well, ...almost!)

Meet Georgia Popplewell. She is a journalist, editor and media producer based in Trinidad and Tobago, and host/producer of Caribbean Free Radio and Caribbean Free Video, the Caribbean's first podcast and videocast, respectively. She also contributes to the Global Voices, Caribbean Beat Blog and The Pan Collective.

Kelly Cline is a consummated food blogger, she also happens to be a professional photographer, the mastermind behind KCline Photography. Her "Make Me Cook" blog is a tribute to all things edible and beautiful photography. From the bottom of my heart I blame her minute after minute for the few extra pounds I have on me. Her blog is so delicious that makes people always hungry. Please be careful :)

Oh Ilva! do not pretend you do not know why you are here judging this delicious event. Come on, you are always so modest!!! Aren't you aware  of the deliciousness, lively colors and perfection contained in every of your photos??? Please my friend, it is about time you accept that you were born to capture life in a memory stick! Take a look at her beautiful photography: Lucullian Delights

Now that you have met the judges, take a look at the photos and come back by Monday, April 2nd to get the results of this nifty, tasty & good looking event :)

Do not forget to leave in the comments section your thoughts and your favorites. I am glad that I am not one of the judges,...because this is going to be a tough one. A very difficult decision to make: selecting only ONE, ...a truly complex duty. Let's see how they do.

I'll keep you posted!

Many hugs,

Chef M

Tags: food blog event, food blogs, cookingdiva, dmblgit, photography, does my blog look good in this, food & drink, food, meme

by Chef Melissa - CookingDiva · March 27, 2006 · 11:59 PM
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The Magic of Food: A Global Edible Review

This photo: Admire the difference between white sugar and ground panela. Can you believe that such a perfect golden color exists? Learn about panela by reading my previous post.

***Meet the CHEF: It is NOT gossip, but it is still good! It is an interview (in Spanish) published  by Blogs Panama. Go ahead, take a look.***

The latest Global Edible Review has been published at GlobalVoices. I am still shocked about the disturbingly funny "drunken Brazilian wax bar review" and by The Feast Crusade in Singapore. Head over there and enjoy the best of what is going on in the food blogosphere this week.

Thousands of miles away,  The Cooks Cottage encounters really tough blogging times when she discovers that her writings have been plagiarized (again!!!) by a local printed newspaper.

Who would have thought this little blog of mine would have such devout readers. Readers who are journalists, who want to spread my words with such faithfulness as to keep the original untouched, in its exact same form, word for word, comma for comma. And print it in one of the nations English dailies, with (purportedly) the highest circulation.

This should warm the cockles of my beating heart, it should fill me with pride and joy, it should, it should...Well it doesn't. I am mad.

The journalist in question,  not being content with the already unethical behavior, reacts in a very defensive way when confronted by our fellow blogger. "It was only research," she said.  Disgusting.  Read the complete post here, and learn how you can protect your work and find out if someone is plagiarizing it.

I'll be RIGHT BACK with the DMBLGIT #14 (March edition) roundup. Stay tuned :)

Happy Cooking!
M
Visit Tasty Recipes - Chef Melissa's recipe and post index.
Tags: global voices, food blogs, cookingdiva, chef, panama, panela, food & drink, food, panela

by Chef Melissa - CookingDiva · March 26, 2006 · 11:36 AM
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Cooking with Raspadura : Panela : Piloncillo

Thousands of families of farmers in Latin America and the Caribbean work in the sugar cane fields. They follow the old school's procedures of manual work, confronting modernization and reacting in many ways to the cyber era. This resistant interaction shortens the boundaries to expand their markets, and to get motivating economical benefit from their work.

Only a small segment of the production is developed industrially, and the rest continues to be manufactured in establishments of inferior capacity, in an artisan way. Most of the time the panela production remains in the country of origin, in order to fulfill the domestic market, which doesn't allow to satisfy an increasing global demand easily.

But, what is the panela?, where does it come from?, and what can we prepare with it?

Good question! ...I knew that your fancy would be triggered by my almost inadequate suspicion of your panela ignorance. Right? Do not take it personally, because you are not the only one. I know that it is a sad situation to be in, but I promise you will get over it. Well,...if you stick with us at least until you finish reading this post :) Tricky huh?

read more »

Panela is raw sugar without refining, with a high molasses content. It is commonly consumed in Latin America, in the Philippines and in South Asia.  This "without refining sugar" is called so because it is darker than the "refined" sugar and it contains all the so called "impurities" that make it inedible and dangerous to our health. Well, I've got to tell you that the last common popular belief is so wrong that it makes me feel dizzy every time I think, read or hear about IT!

The truth is that all the supposed impurities are just essential minerals that promote good health and help prevent many diseases. These minerals are: calcium, potassium, magnesium and iron, as well as small amounts of selenium. Refined sugar has "zero" nutritional value, and to make it worse, it is the trigger that induces obesity, Type II Diabetes, and excessive cholesterol in the liver. Yikes!

Panela has many denominations. It is known as "Gur" in India and Pakistan.  Raspadura in Brazil, Ecuador and Panama.  Chancaca in Peru, Papelon in Mexico, Guatemala and other Central American countries.

In order to produce "panela," the sugar cane is cooked to high temperatures until forming dense molasses. Then the mixture is poured into molds to let dry until it solidifies. It is an important ingredient in the traditional gastronomy of Panama, Colombia and Venezuela. It becomes "melao, " and the fragrant "miel de caña" used to make cocadas! It is the base of many traditional desserts, candies and drinks.

Stay tuned for some delicious concoctions, candies and desserts made with this versatile ingredient.

See you soon,

Melissa

Visit Tasty Recipes - Chef Melissa's recipe and post index.
Tags: sugar cane, food blogs, cookingdiva, chef, panama, panela, food & drink, food, raspadura, panela

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by Chef Melissa - CookingDiva · March 21, 2006 · 07:10 PM
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Coffee Paradise I: not only for the coffee lovers!

***Free Hao Wu!***

In my every day quest to find artisan, unique gourmet products, and obviously being under the influence of some highly rated Andean coffee, I found Cafe Galletti's Chocoffee (chocolate coverd coffee beans) in my last day in Quito, Ecuador.

Far from imagining that the casual find of such an overcaffeinated, awakening treat will lead me to meet one of the most dedicated and talented couples I have ever met, I proceeded to contact them through the information provided on the cute label. Yes! I've got to like the label, that is the first rule, baby! :)

To my surprise, Ena Galletti was as charming as anyone could be, and her husband Don Galleti, even after ten years  living in Ecuador, has not lost his one hundred miles-per minute Italian-New Yorker spirit. Their product offering was more than I could have ever imagined: immaculate, organic, fresh, carefully crafted, artfully presented, uplifting fragrant, naturally energizing and ready to give you the bust needed, just when you want it. I was in heaven...Coffee and Herbs heaven to be more specific!

From a life achievement of trolling from north to south and from the Atlantic to the Pacific, you've got to believe me when I tell you that I know about good coffee when I feel its perfume, admire the perfect roast, or enjoy the cracking beans.

Far from denying the popular belief "Nothing beats a cup of coffee," I challenge your coffee knowledge and Starbucks expertise with the following question: "What makes a gourmet espresso coffee so special?, What is the secret to prepare the best espresso ever?"

I'll be back soon with the answers, and you will learn about the why and the when of the espresso making, and also will get the scoop on some fantastic recipes elaborated with Ena Galletti's organic herbal-fruit-flower blends.

Con mucho sabor,
Melissa

Visit Tasty Recipes - Chef Melissa's recipe and post index.

Tags: ecuador, food blog, cookingdiva, chef, food, recipes, food & drink, coffee, cooking

by Chef Melissa - CookingDiva · March 20, 2006 · 06:50 PM
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Conch Ceviche & TLC-Related Protests in Quito

I am back from Ecuador! This definitely was a sweet and sour trip. Because of the many political protests in the province of Pichincha, where the City of Quito rests, it was impossible to accomplish a few visits planned somewhere else. From my point of view, the protests are a result of the public misinformation. The government officials who are negotiating the TLC (Tratado de Libre Comercio Andino EEUU) a Free Trade Agreement between Colombia-Ecuador-Peru-United States, are not doing a good job informing their people what this agreement is all about. That is the main complaint I have heard everywhere, and also it is being reported every day in the TV local News.

The government struggles by the constant and growing indigenous protests, and explains that all the information, documents and progress are offered in their website. They invite everyone to read about it. Then, I stop for a moment and meditate about the fact that probably 99% of the thousands of the indigenous people protesting do not have a computer, nor have access to the Internet. Or, maybe the problem is that they do not know how to read. Ha! Ironic, right?

Obviously, there is the possibility of the indigenous groups being financed by political groups that won't benefit from the trade agreement in question. The truth is that political instability is once again the everyday meal of the country. So wrong from every point of view.

Now that you've got the news on local politics, how about preparing a delicious and super easy ceviche de concha, or conch ceviche? One characteristic of the Ecuadorian ceviche is that it is very juicy, almost like a cold soup, it is eaten with a spoon! I have also prepared this recipe using fresh oysters and it is definitely a keeper :)

2006 Bloggies: Best Latin American Weblog

The Bloggies Winners 2006 have been announced .

We live an era of globalization. Times when love, as well as the economy and politics, are becoming a complete revolution. There are no taboos to judge this or that style. The obsolete beliefs regarding our ethnic origins, sex, religion, countries, likes and dislikes, become a wide spectrum of diversity and universality.

Let's seek together, the universal cuisine of love. A sensual cuisine that marry our traditions, science, modern tendencies, and even technology. Let's do that together, let's leave our hunger for love and peace, nourish our bodies with the best food that we have ever cooked.

Come on, do not be shy! We will be with you all the way to share our knowledge, ideas, adventures, and secret recipes...of course.

Thank you my dear friends and readers for your unconditional support. Thank you also for helping me to open my eyes, understand and see the world the way you do it. That is very important to me.

I am happy, really happy for this award. I proudly accept it and share it with all the bloggers from Latin America and the whole world, specially the ones that work hard every day to be a window to their countries, their passions, and why not...their obsessions.

Happy Cooking!

Melissa  (writting from Quito, Ecuador)

Visit Tasty Recipes - Chef Melissa's recipe and post index.

Tags: 2006 bloggies, food blogs, cookingdiva, chef, panama, recipes, food & drink, latin america, cooking

by Chef Melissa - CookingDiva · March 14, 2006 · 11:20 AM
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Latin America's Best: Juan Deago's Panamanian Cocada

Thank you TasteEverything.org for organizing this event, and for giving us the opportunity to let the world know about one scrumptious creation and its maker. This is our contribution. We invite you to read further and learn about a Master Artisan from Panama, well known in this land for preparing the best cocadas.

When I asked Juan Deago how old he was, he said with a picturesque smile that he didn't remember. It was then when I knew he was my kind of person: after 28, my age counting special clock stopped. I do not have a clue of how old I am or when did his age counting clock died, but one thing I sure know: Mr. Deago is a living legend and the role model for generations that refuse to let go the pride for our roots and the magic of transforming a simple food into a delicacy. Food for the gods of the tropics, food for the soul and what it really means to love the land that gave us a home. One of the few who is willing to share the most treasured secrets in order to let this marvelous tradition go on.

It was a long drive from Panama City to Monagrillo, the town where Juan Deago and his legend live. Almost four hours of drive, good thing that we left Panama City at 6 AM. The cool morning breeze and the stories I have heard of him guided us to find his house. It was just luck, because we arrived too early and Mr. Villalobos, Kelly's father, was expecting us to arrive at 1 PM to take us to see his uncle.

I normally can not find  my car in a empty parking lot, but that day I found Tio Juancho. He was there, sitting in a chair in his patio. I parked my car under a tree, so my mom and my little niece didn't roast under the fiery sun. It was 10:30 Am when I walked up to him. I asked if he knew Juan Deago, the one famous for making the most delicious cocadas. Puzzled still he replied that he was the one I was looking for. Then he smiled! "How did you find me?" he replied. "I do not know, but if you believe in miracles, this obviously was one of them."

He sang the songs and recited the poems his mother taught him when he was only eight years old. I got goose bumps all over my body,...truly amazing is that he is so sharp! Looking through his eyes I saw that young child, full of life and perennially in love with his land and its infinite wonders.

Does My Blog Look Good In This? Calling All Food Photographers...

Welcome to the 14Th edition (2006 #3) of this food blog event. I am honored to be your host, this is actually my first time hosting it and I am truly excited!

The idea behind the event/contest is to give everyone a chance to enjoy some of the best pictures of the month posted on food blogs. There are so many food blogs now and stories are constantly posted that its very easy to miss some great posts and pictures. This event takes us back through the food photos.

If you want to learn about the previous editions of DMBLGIT, head over to IMBB.
The rules are simple, just send us:

• The link to your favorite photo, published on your blog during the month of February 2006.
• The name of your blog, your name, and your location (where are you blogging from?)

Only photographs posted to a blog during February 2006 are to be submitted and they must be on a food/drink theme, and taken by you. A team of judges will be assembled and photos will be assessed on aesthetics, eatability and originality. Please e-mail entries to cookingdiva@gmail.com by March the 24th!

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BIENVENIDOS a la versión #14 de este evento fotográfico de blogs de cocina. Es un honor para mí ser su anfitriona. Participar es muy fácil, envíe:

• El link a su foto favorita, publicada en su blog durante el mes de Febrero del 2006.
• Su nombre y el nombre de su blog, al igual que el lugar de donde escriben.

Solo fotografías publicadas durante el mes de Febrero del 2006 podrán participar, y deberán ser relacionadas a la cocina, alimentos y bebidas, además de haber sido tomada por Uds. Un equipo de jueces evaluará la estética, originalidad y composición de las fotos.  Les agradecemos que envíen la información solicitada a cookingdiva@gmail.com hasta el 24 de Marzo. El ganador será anunciado los primeros días del mes de Abril.

Tags: food blog event, food blogs, cookingdiva, dmblgit, photography, does my blog look good in this, food & drink, food, meme

by Chef Melissa - CookingDiva · March 06, 2006 · 11:31 AM
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A Lost Art, Global Voices, & Huevitos de leche re-visited

We've got many interesting things for you today:

First of all there is a beautiful poem, a real on going dilemma about culinary art that has been lost from ancient traditions and cultures. This poem was written by John N. Hilliard in 1910. Head over to Tasty Design to read "A Lost Art."

Second, this is the link to my latest contribution to Global Voices: "Computer Crash: Food Overload." This is a specially interesting international food blog roundup, that you would enjoy as much as we did. The topics are: Chocolate-Dulce de Leche Alfajores from Argentina, Where to eat three meals a day for free when visiting Rome, The Food from Chile by Daniel Greve, A San Valentine's Virtual Party, The Epoisses, Su Boregi (or Turkish Lasagna), Sushi Balls for dinner, Cooking with and active volcano in New Zealand, The most expensive pizza in the world: with truffles, a Banana Foster's video, Korean food trends, and how to prepare Amazake.

To read the previous Global Food round-ups, visit Global Voices.

Third, just to make our sweet tooth happy: the reason why I do it, and a recipe to prepare the sinful "Huevitos de Leche" or "Milk Candy" that I have stuck in my childhood memories.

For many of us, sweetness is to the taste what beauty is to the eye. It has always been so.