Two – thirds and counting

Two-thirds of the recipes have been re-posted. I can’t wait until all the transferring is done and I can go back to normal blogging mode. :-P

Anyway, I should explain a few things.

First, my plan really was not to reproduce non-recipe blog entries anymore. Then I realized that there were far too many references to these non-recipe entries in the recipe entries themselves.

Second, I think it’s really useful to keep some sort of spice and vegetable picture dictionary. Sometimes, we call something by different names and, for more clarity, photos always help.

Still and all, my first priority is to get back all the recipes online. I’ll just backtrack afterwards and start re-posting non-recipe entries that I skipped during the first three days of re-posting.

Again, it is unfortunate that all the previous comments cannot be reproduced here. The structures of the databases of Expression Engine and Wordpress are different and there are no export-import mechanisms that can work between the two. If I re-post the comments manually, the transfer would take months. I don’t think I can last that long. I haven’t been getting much sleep for the past week. I didn’t even slow down the re-posting on Christmas day.

So… another 48 hours and I expect the transfer to be complete. After that, I’ll have to attend to my other blogs. Of course, cooking will go on as usual. :)

December 27, 2005  Print This Post   
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Comments

8 Responses to “Two – thirds and counting”
  1. Rey M. Salazar says:
    December 27, 2005 at 12:09 pm

    I’m not so familiar about the ways of the computer and the “compu-speak”. I just know how to log into your website and enjoy the visual wonder of your foods and other stuff.
    Thanks a lot for sacrificing a lot to bring to us all this wonderful creation of yours.
    Happy New Year to you and your Family.

    Reply
  2. Connie says:
    December 27, 2005 at 4:56 pm

    Eyyyy, no sacrifice, Rey. I enjoy this. And I can’t live with ‘failure’–even database backup failure hehehe…

    Happy New Year too!

    Reply
  3. Tess Ramos says:
    December 31, 2005 at 5:35 am

    I’ve seen your updated recipe for the lengua estofado. When I went back to your website these last few days to look at it again, it was no longer available.
    I have two whole beef tongues waiting cooking but no recipe.
    I understand you’re updating your website and I saw all the recipes available. So I’m sorry the lengua estofado is not one of them.

    I saw also that you updated your recipe for the Korean beef stew. I did try your old recipe before with the star anise but it didn’t taste good at all. But your new recipe with the addition of ginger and I’d like to try that.

    Anyway, when you do complete your website, will I be able to print the recipes there? If not, what are my options — like subscribing to your website for a a small annual fee or getting and/or buy this in large hard print for a small fee?

    You’re so generous and so gracious to share your recipes! Thank you!

    My husband and me–we all grew up on Filipino dishes; my kids when they came to the U.S. they were either young teens or under-teen so they had brought with them their love for Filpino food. Your family is so lucky to have these dishes available to them at any time.

    Thanks again!

    Reply
  4. Connie says:
    December 31, 2005 at 1:08 pm

    Tess, I just e-mailed you the recipe. It will be reposted here when I find the original full sized photo. Old photo na kasi eh. Must be deep in my hard drive.

    Reply
  5. Dominic Andrada says:
    December 31, 2005 at 5:40 pm

    Thank you for a very nice site for filipino recipes.
    I was trying to find the cut of beef that my uncles used
    when making the BBQ sticks.
    I saw your recipe for the pork version.
    Do you know the what cut of beef is best for
    tender, but not too chewy meat sticks??

    Manigong Bagong Taon !!

    Reply
  6. Connie says:
    December 31, 2005 at 10:40 pm

    Hi Dominic, I don’t understand what you mean by BBQ sticks. You mean beef for threading on skewers? If that’s it, I’d go for sirloin or tenderloin.

    Reply
  7. Dominic says:
    January 14, 2006 at 4:44 pm

    Thank you Connie!!
    It was beef for threading on skewers.
    Already tried London Broil, marinated and cooked
    6 mins each side, too tough.

    Will try sirloin next time.

    Reply
  8. Connie says:
    January 14, 2006 at 8:45 pm

    Dominic, you’re welcome. And, a final note. Sirloin and tenderloin are best cooked rare. Overcooking makes them tough and dry. :smile:

    Reply
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