Well, we are back to normal :)) Actually it had been about 1 week now that blogspot is open in Turkey.

We would like to thank everyone that has helped this situation..

BLOGSPOT

Hi,
I want to let everyone out there know that for some "strange" reason, with the decision of one of the courts in Turkey, .blogspot extensions had been banned. And blogspot sites cannot be viewed from Turkey. (Some of us can always find backdoors) I just am sorry about this, but this is what "we" as Turks, understand from "solving problems"... I am not going to comment anymore on this. I am sure, what I meant is all understood..

I have to ask you all to forgive me for not being able to update the site often. The reason is that I have stated above.. I will keep posting until I cannot find any other backdoors..

let me know what you think. And let me know about any solutions you might have which will be very highly appreciated.. Thanks in advance.

A "THANK YOU" NOTE TO FOODBUZZ

I went to the vegetable market this morning, and was in a great hurry in cooking in the kitchen afterwards and the door rang. It was the postman, telling me that I have a package. I was quite curious, he came upstairs, handed me the package. It had a stamp of Foodbuzz on it :))


I tore up the package and found this beautiful apron and the spatula... I had to take a picture of it and show it to everyone. Here it is :)





Thank you for sending these beautiful presents. Timing could not be any better :)))

FOODBUZZ PUBLISHER COMMUNITY LAUNCHES:

Hey you guys out there.. Most and almost all of you know that I am a part of the Foodbuzz Community and have made a lot of friends and had found a lot of nice recepies in there.
I would like to inform you about the Foodbuzz Publisher Community Launch, so if you guys are interested you may find details in the public release below:

"San Francisco – October 13, 2008: Foodbuzz, Inc., officially inaugurates its food blogger community with more than 1,000 blog partners, a global food blogging event and an online platform that captures the real-people, real-time power of food publishing in every corner of the world. At launch, the Foodbuzz community ranks as one of the top-10 Internet destinations for food and dining (Quantcast), with bloggers based in 45 countries and 863 cities serving up daily food content.
“Food bloggers are at the forefront of reality publishing and the dramatic growth of new media has redefined how food enthusiasts access tasty content,” said Doug Collister, Executive Vice President of Foodbuzz, Inc. “Food bloggers are the new breed of local food experts and at any minute of the day, Foodbuzz is there to help capture the immediacy of their hands-on experiences, be it a memorable restaurant meal, a trip to the farmers market, or a special home-cooked meal.”
Foodbuzz is the only online community with content created exclusively by food bloggers and rated by foodies. The site offers more than 20,000 pieces of new food and dining content weekly, including recipes, photos, blog posts, videos and restaurant reviews. Members decide the “tastiness” of each piece of content by voting and “buzz” the most popular posts to the top of the daily menu of submissions. Foodbuzz currently logs over 13 million monthly page views and over three million monthly unique visitors.
“Our goal is to be the number-one online source of quality food and dining content by promoting the talent, enthusiasm and knowledge of food bloggers around the globe,” said Ben Dehan, founder and CEO of Foodbuzz, Inc.

The Foodbuzz blogger community is growing at a rate of 40 percent per month driven by strong growth in existing partner blogs and the addition of over 100 new blogs per month. “The Foodbuzz.com Web site is like the stock of a great soup. The Web site provides the base or backbone for bloggers to interact as a community, contribute content, and have that content buzzed by their peers,” said Mr. Dehan.
Global Blogging Event
Demonstrating the talent and scope of the Foodbuzz community, 24 Meals, 24 Hours, 24 Blogs offered online food enthusiasts an international, virtual street festival of food and diversity. The new feature showcased blog posts from 24 Foodbuzz partner bloggers chronicling events occurring around the globe during a 24 hour period and included:
· Mid-Autumn Festival Banquest (New York, NY)
· The "Found on Foodbuzz" 24-Item Tasting Menu (San Francisco, CA)
· Aussie BBQ Bonanza – Celebrating Diversity (Sydney, Australia)
· The Four Corners of Carolina BBQ Road Trip (Charleston, SC)
· Criminal Tastes – An Illegal Supper (Crested Butte, CO)
· From Matambre to Empanadas: An Argentine Dinner (Buenos Aires, Argentina)
· A Sweet Trompe l’oeil (Seattle, WA)

“24 Meals, 24 Hours, 24 Blogs” captures the quality and unique local perspective of our food bloggers and shared it with the world,” said Ryan Stern, Director of the Foodbuzz Publisher Community. “It illustrates exactly what the future of food publishing is all about – real food, experienced by real people, shared real-time.”
About Foodbuzz, Inc. Based in San Francisco, Foodbuzz, Inc., launched its beta Web site, foodbuzz.com, in 2007. In less than a year, Fooduzz.com and its community of over 1,000 exclusive partner food blogs have grown into an extended online property that reaches more than three million users."

PARSLEY STEW

Ingredients:

800 gr lamb stew meat
20 pearl onions
4 Cloves of Garlic
4 tbsp Butter
1 tbsp salt
1 stick cinnamon
1 bunch of fresh parsley
2 tomatoes (skinned)
1 tsp black pepper
2 cups of water
1 bay leaf

How to Cook:

Cut the meat into cubes. Melt the butter in a skillet and brown the meat cubes until the juices have been absorbed. Add the pearl onions, garlic, bay leaf and stick cinnamon. Brown 3-4 minutes and add the skinned tomatoes. Mix for 2-3 minutes add water and let it cook apprx. 30 min on low heat. When the meat is cooked through, add salt, pepper and parsley leaves. Serve when hot...

VEGETABLE AND WHITE CHEESE (FETA) SALAD

Ingredients:

2 cucumbers
2 tomatoes
100gr white cheese (feta)
100gr curd cheese
2 green peppers
1/2 bunch fresh dill
1/2 bunch parsley
3 fresh basel leaves
1/2 tsp salt
1 tsp hot red pepper
1/4 cup olive oil
6 fresh mint leaves

How to Cook:

Chop the cucumber, green pepper and tomato finely. Than chop the dill, mint, parsley and basil finely and add them on top of the other chopped veggies and mix well. Add very little water to curd cheese and break the feta up into small pieces and add them all upto the mixture. Sprinkle with salt and red pepper and drizzle with olive oil and wala!! it is all ready...

BOSTANA

Hey guys!! Couldn't stay away too long. I am in Taiwan, in my hotel, having jetlag :S and working at the same time. Wanted to write down some recepies:

Ingredients:

6 Fresh Onions
3 Tomatoes
1/2 bunch Parsley
1 tsb tomato paste
1 lemmon (juice)
1/2 tsp red pepper flakes
8 leaves of fresh mint
1/2 tsp salt
1/4 cup water

How to Cook:

Peel the tomatoes and chop them with fresh onions, parsley and mint leaves very finely. Add the tomato paste, lemon juice and salt and mix well. After the mixing, add the water and mix a bit more. Than put the pepper flakes on top as toppic and serve.
Easy ha? This is a traditional salad from Urfa, on the south-east of Turkey. Hope you like it!!!