RECIPE BOOKS (ONLINE)

Bernadette O. Azcarraga

COMM230

March 7, 2013

RECIPE BOOKS (ONLINE)

The internet is probably one of the best inventions that man has ever created. Not only is it home to various information, but it allows easy access to everyone whom wishes to everything about anything. It can turn people into experts with a click on a link. It basically offers someone everything, even home recipes.

One person, who is Ateneo De Zamboanga University nursing graduate of batch 2007, mentions that he “is quite fond of baking”. He says that he had actually planned on taking up a course in culinary arts next to nursing. “I love baking, at dahildiyan [and because of that] I am able to make people smile because of my food”.

Some of the pastries he has baked are buko pie, cake, and red velvet cupcakes. “The latest recipe that I have accomplished ay ang [Is that of] red velvet cupcakes.” He mentions that he has always been seeing and watching bakers on shows do such pastry and searched for a recipe which would be achievable.

“Masarapsiya [They were good] in the end,” says the graduate. He has even started a business out of his hobby and is currently taking orders from whosoever wishes for any.

Here is the recipe that he used to concoct the cupcakes: http://allrecipes.com/recipe/red-velvet-cupcakes-3/

For the icing, this nursing graduate simply whipped butter until it became stiff, placed the substance in a piping tool, and decorated away.

I need not stress how much the internet has accumulated information from the all over the world. For another ADZU graduate nursing graduate, who is fond of the Korean culture, she can’t help it if she wishes to savor their dishes without the idea of taking one or two plane rides.

This graduate was able to cook up a good batch of Jajangmyeon, or Black Bean Noodles, which is a famous noodle dish in Korea known for its sweet and salty, but still a bit sweeter, taste. I hope to try it myself one day. “Mahirap i-gather yungmga [It was hard to gather the] ingredients kasimerontalagayungdapathintayin [because there are those that you really have to wait for]. Like yung black bean paste nadapatnaka-ferment pa [the black bean paste that has to still ferment].”

She continues that the some of the ingredients don’t come cheap and that she likes to make fun of the idea that such dish is eaten during a day called Black Day. “Single ako [I’m single], and bitter about it, so I might as well go with the trend.”

Here is the recipe that she used to concoct the noodle dish: http://koreanfood.about.com/od/riceandnoodlerecipes/r/Korean-Noodles-With-Black-Bean-Sauce-Jajangmyun.htm

For the black bean paste part of the recipe, one may be able to use this recipe: http://www.letsbarbecue.net/homemade-black-bean-sauce-recipe/, or if you really don’t want to get into all that trouble, than perhaps you may have someone you know order a pack for you outside of the city, or order online.

Gio Mangaya-ay, a food blogger (thehungrygiant.net) and ADZU Nursing graduate who is currently taking up culinary and pastry arts in Manila, shares that “recipe blogging is a thriving ‘industry’, and the network of bloggers who blog/write about their culinary exploits is growing every year.” He then mentions that he draws inspiration from actually sharing and/or posting about his recipes online. 

           

He further continues that his recipes, not only does he post them in his personal blog, but they also get featured in various food websites. “There are websites dedicated to consolidating recipes posted by bloggers who sign up to be a part of their network”, he says. Tastespotting, foodgawker, tasteologie, thehotplate, foodfrenzy, are among the sites that he contributes to.