Comments on: Guava Jam / “Cheese” a la Marketman

By: anne castro

anne castro — Wed, 11 Apr 2007 08:39:00 +0000

please, sell me some guava jelly…im a friend of mila tan :-)

By: Marketman

Marketman — Fri, 30 Mar 2007 05:41:58 +0000

aridelros, the only reason I was pissed that my photo was in the inquirer is because it was stolen, and used without permission. The recipe entered and which won the contest, was not mine. I had not ever made any yemas up until that point in the history of this blog. I wish you would simply read the posts more carefully before you let forth a stream of comments based on the wrong facts… then recoil and ignore your earlier blunders by letting go another string of accusations/observations/comments. Unless you patent your food discoveries, and I understand recipes are nearly impossible to patent, but easier to copyright if published, then there is always the risk that someone else will figure them out. In my case, I have not used any of my discoveries for a commercial gain. Unlike you, I am not in the food business. And if your products are good and you run your company well, there should be no threat from amateur food bloggers who have no desire to ruin anyone’s business…

By: sonia p, ner

sonia p, ner — Thu, 29 Mar 2007 10:14:11 +0000

your blog is so engaging and addicting! the big bonus –your superb photos. and i agree with you, you have the intellectual property rights over the contents of your blog. that people who want to use them simply have to ask your permission is generous enough. i wish Filipinos were more respectful of copyright laws. a s an author and part of a small publishing outfit, i am dismayed at the nonchalance other writers have in simply helping themselves to photos in our books- photos for which we pay steep fees to museums and libraries abroad for permission to print.

anyway . . . the best guava jellies locally made come from nueva vizcaya. when they have those regional trade fairs, pay them a visit and treat yourself to unusual native, very local, fare.

By: pinay_mangatkatay

pinay_mangatkatay — Wed, 28 Mar 2007 09:56:33 +0000

Guava is Cuba and Cuba is guava, that’s what! I learned that from Havana at the Cebu Business Park near Ayala Center Cebu where they serve guava pie. how i wish there’s a fusion of guava mud pie …guava and chocolate go very well together just like peanut and chocolate.(*slurp!)

By: dolphinstate

dolphinstate — Sun, 25 Mar 2007 02:38:04 +0000

my lola in phils she used to make really yummy guava jelly too, and put them in jars that we used to spread in bread and yes skyflakes! But as far as i can remember, the color of our guava jelly is more like dark purple after letting it boil and thickens with sugar. I dont remember if she used white sugar or brown sugar? i would like to try making one myself, but theres no guava here..

By: Candygirl

Candygirl — Sat, 24 Mar 2007 05:08:23 +0000

I also grew up with dark colored guava jelly but once a patient of a colleague of mine gave him a chunky reddish guava jam. It was great and much better than the dark jelly. Unfortunately, I don’t remember the brand and where it was bought.

By: Marketman

Marketman — Fri, 23 Mar 2007 22:07:29 +0000

aridelros, I have always maintained that others are free to use and try my recipes and can even quote them in their sites as long as they attribute them to marketmanila. In the case where I use someone else's recipe, I do try hard to give credit to the source that I used as is the case with several favorite baked goods where I didn't just "make them up" but rather followed someone else's precise recipes. I have always allowed others to "borrow" or "use" my photos when they source it to marketmanila or if they ask permission. I do, however, retain copyright over this site (writing and photos)because I wrote it and I took the photos myself (except for a few by Mrs. MM and The Kid). I do not, retain copyright over other people's materials. In the same manner that someone who writes a novel or magazine article "owns" the intellectual property, I feel the same way about this blog. I have NEVER been selfish about sharing my recipes, but I would be upset if you stole them for a commercial gain such as writing a cookbook and fully lifting these recipes and photos without seeking permission, that is in fact, illegal in most countries. I do, I think, understand the concept of intellectual property rights fairly well. My anonymity should not bother you or anyone else in any way. Besides, with several EB's behind me, more than 100 people have met me in the flesh and you had that option last year and didn't do it. My photos have appeared in American websites from New York to Alaska, including a Harvard LAW SCHOOL website on global blogs. My photos were used in a Mexican thesis for a Phd student, another in an Eastern European Journal, several Filipino magazines in Europe and the Americas, campus magazines in local universities, several local publications, journals, blogs, etc. have all used my materials with permission first sought and always granted. I have current requests to come out in other publications as well and in all cases I have agreed as long as attribution is given. The only time I "lost it" was when a reader "stole" one of my yema photos, presented it with his own entry to a recipe contest of the Inquirer (along with another "stolen" photo), he won the contest and the Inquirer published the photo without attribution. The Inquirer quickly figured out that was a mistake and they provided attribution to marketmanila the following week. My guava jam is my recipe simply because I made it without following anyone else's specific proportions or steps (except a now universally accepted 1:1 ratio for pulp and sugar)... I think your comment is ill-informed. Check my archives for the yema incident and its conclusion if you are curious.

By: bugsybee

bugsybee — Fri, 23 Mar 2007 15:44:23 +0000

Ulk! You can box me in the ears. I thought we were the only family who loved to eat guava jelly with queso de bola. But I like to try all the suggestions here.

By: ana5678

ana5678 — Fri, 23 Mar 2007 12:39:23 +0000

To those of us who went to school at the Assumption, the mere mention of guava jelly will automatically conjure wistful images of our sweet, innocent youth and our even sweeter, albeit slightly sinful Assumption Tart. Basically a sweet, flaky crust that is slathered with sticky, gooey spoonsfull of guava jelly, a slice of Assumption Tart was as close to heaven as our grape-colored nuns would allow us to savor.

By: Trin

Trin — Fri, 23 Mar 2007 05:42:21 +0000

Yeay! Guava paste! one of my most favorite things in the world! :-)

Mine is usually prepared like this: Top flour tortilla with thinly sliced guava paste along with coarsely grated mozzarella or Sulguni. I either broil this (for the open-faced/pizza version) or put another tortilla on top then grill briefly on both sides(for the quesadilla version).