Fab 5 Contest Give Away Winners Announced! « Flanboyant Eats™: Latin Fusion Cooking & Tasty Travels Under Pressure!™

January

12th

2009

Fab 5 Contest Give Away Winners Announced!

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Okay, okay, okay so I’m late in posting the winners! I know the suspense was driving you bananas. There were even a few more entries after the fact which I’m sorry I couldn’t accept. But, I hurt my calf muscle last week and have spent the last three days walking around on my tippy toes. Talk about looking cheesy and just so silly! But, finally, today, after a great workout and and Epson salt bath, I mustered energy to get back online and post.

I did something different to announce the winners. See I have this great iMac with awesome video features but I’ve never really played with it. Bad me. So I decided to tape the announcement yesterday. I used a random number generator (I mention it in the vid). And how many times can I see “without further adieu” ?!?!? Lys, that’s all YOUR fault, missy!

And if you actually make it to the end of the vid, please excuse my claim about nightmares! Ha. I have no idea where that came from, so I’m putting a disclaimer! But there’s a juicy surprise somewhere toward the end, so you just may want to watch it thru.

Thanks to everyone that left comments, to those of you that linked me and told your friends about the contest! I loved it and hope to do major give aways like this throughout the year! CONGRATULATIONS TO THE FAB 5 WINNERS!

I’ll be back on Tuesday with food, recipes and a major upgrade on pictures. Been workin’ on some trickery!

Happy Monday. I’m off to watch 24 (since I tivo’d it) and have some Bustelo with mint chocolate ganache.

Love ya’ll!

23 Comments

Reggie Says:

January 12th, 2009 at 2:46 am

Hello#1

Reggie Says:

January 12th, 2009 at 2:46 am

HELLO#2

Reggie Says:

January 12th, 2009 at 2:47 am

WHEW WHEW WHEE…2 DOWN, 15 TO GO TO BE THE 17th message!

Reggie Says:

January 12th, 2009 at 2:47 am

4…

Kim P Says:

January 12th, 2009 at 2:47 am

Are you there yet?

Reggie Says:

January 12th, 2009 at 2:48 am

6! This is gonna longer than I thought!!!

Reggie Says:

January 12th, 2009 at 2:49 am

Okay! I love CAFE BUSTELO so I’m not right for doing this but I have 2!! I see I’m the only blogging this late or should I say early!

Reggie Says:

January 12th, 2009 at 2:50 am

HAPPY

Reggie Says:

January 12th, 2009 at 2:50 am

…..
NEW

Reggie Says:

January 12th, 2009 at 2:51 am

…..
….
YEAR!

Reggie Says:

January 12th, 2009 at 2:53 am

OKAY! I GIVE UP..GOOD LUCK TO ANYONE WHO ACTUALLY READS OR SHOULD I SAY ACTUALLY LISTENS TO WHAT THE STIPULATIONS WERE UNLIKE THOSE LIKE ME WHO DIDN’T READ THE RULES AND MISSED OUT ON THAT PRESSURE COOKER

GOOD LUCK BLOGGERS!! LOL

michelle of bleeding espresso Says:

January 12th, 2009 at 3:07 am

Hah, Reggie is too funny…not sure he *needs* espresso with all that energy though

Bren, thanks so much for hosting this fabulous contest…can’t believe I actually won something (and it was the thing I wanted most)! Woohoo!!!!

3carnations Says:

January 12th, 2009 at 1:23 pm

Thank you! I can’t believe I won something! (and on my first time here…it doesn’t really seem fair to people who come here all the time…)

Miesha Says:

January 12th, 2009 at 5:19 pm

yeaaaaaaaaaah meee!! mm mmm mmm chocolate!

thanks b.

Scott Says:

January 12th, 2009 at 7:30 pm

Is it cheating if I leave more than one post? I can’t wait to get me some of that cafe! I’m in the market for an espresso maker, so I can not wait! Thanks so much Bren!

Scott Says:

January 12th, 2009 at 7:31 pm

I have no idea how many comments are in front of me awaiting moderation, but here’s one more just in case!

Scott Says:

January 12th, 2009 at 7:31 pm

I like to do things in threes, so here’s one more to round things out! Cheers!

Joie de vivre Says:

January 12th, 2009 at 8:11 pm

I loved the part when you’re talking about Starbucks mochas. You can actually see the disdain on your face. I’m glad I found your blog. You have a great site!

Nancy Says:

January 13th, 2009 at 9:08 am

I know I’m # 19 ( too late to win), but I just wanted to say I enjoyed the “awards ceremony” even thought I didn’t win (this time). I’ll be a regular visitor. Thanks!

Nate Says:

January 13th, 2009 at 4:18 pm

Congrats to the winners!

Thanks for adding us as a friend on Foodbuzz. We welcome you to come visit our site!

Ben Says:

January 13th, 2009 at 5:42 pm

Congratulations to all the winners. This was so much fun

Ariel Says:

January 14th, 2009 at 1:41 am

Yay!!! I’m so excited to have a pressure cooker! I loved the video post, too. So much fun! I might just be inspired to get a blog in the near future to show off the dishes I make.

Emily Says:

January 15th, 2009 at 7:00 pm

I’m guessing I didn’t win or I would have heard from you. I watched the video, but as I don’t have any sound, I don’t really have any idea what you said. It is pretty funny that way though.

Mi nombre is Bren but they call me B! I cook for cool people in my baddest pump and leave them wanting more. I believe pressure cooking is the best thing that could have been invented & thank mami for teaching me how to use it. God forbid I start my day without 4 shots of Cuban espresso!

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I’ve mentioned before how garlic is 1/3 of the Holy Trinity of Cuban cooking and what goes in our sofritos. My cooking experience is far better with its presence. It makes everything savory (or sweet in some cases) and simply taste that much better. Garlic comes from a group of edible plants called Allium. Onions, shallots, chives and scallions also come from this genera. If you’ve ever cooked with any of these, you are sure to have noticed their common characteristics: leafy layers (paper, as in the case of garlic) and high in fructose sugar. Garlic grows in bulbs or “heads,” with individual sections called cloves. Garlic has the least amount of water and highest level of sugar, causing it to brown much faster when heat is applied. Its high levels of sugar also cause that sticky affect when handling raw garlic. I recently did a full post on garlic. Click here to read the pull post.

More Latin Spices & Herbs

Honey is a great natural source for brining down heat in 1st degree burns. Apply immediately.

Eggplant is related to the tabacco plant and it contains an insignificant amount of nicotine. Cooling eggplant causes it to shrivel and brown rather quickly.

Black garlic originated in Korea. It’s raw garlic that turns black when the sugars are drawn out of the garlic cloves during a special fermentation process. Most of the nutritional values in black garlic are higher & more potent than regular raw garlic.

A great way to preserve fresh ginger root is to cut it into smaller pieces and freeze. Keeping it in fridge or at room temperature will cause it to shrivel and dry faster.

The proteins in eggs are very heat sensitive and only ned to be warmed to cook thoroughly They will start to get firm at only 145 degrees. This is when a Bain-Marie comes into play and is great for cooking egg custards.

Aging time of cheddar cheese determins the mildness and sharpness of it. The longer it ages, the shapper cheese gets!

Fat has 9 calories per gram. Carbs have 4, protein also have 4 and alcohol has 7. Did you know that?

Most of the fat we should consume should come from fish, nuts & veggie oils. Limit solid fats like butter, stick margarine & lard. Daily allowances for oils ranges from 5-7 teaspoons for adults.

Mousse is a French term meaning “froth” or “foam,” which i s a rich, airy dish that can be sweet or savory, hot or cold. Fluffy desserts are due to the addition whipped cream or beaten egg whites and fortified with gelatin!

Cherry liqueur is a a sweetened cordial using cherries. It can be used in cocktails in lieu of Brandy, especially Sangria! 1 oz of this cordial has 103 calories and 11g of carbs!

Did you know rose hips are the reddish-orange fruit of the rose and are used to make jellies, jams syrup, tea and vino!? They’re solid in vitamin C and can be made into a dried powder.

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Desagradar (deh-sa-grah-dar)

(verb)

Dislike

Desagradar works in the same way, with the thing you dislike being the subject of the sentence.

Había algo que le desagradaba.
There was something he didn’t like.

Into a kinds of teas these days, and this one here fits the bill perfectly. By Le Crueset at Williams Sonoma. $70

Not sure why this jacket by J. Crew costs, $1,400.00, but the dude rocking it makes look worth all the pennies you’d spend!

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