Comments on: Shame on You, Photo-Nappers!!!

By: maria

maria — Sun, 05 Mar 2006 08:59:50 +0000

WAW! Alpha kapal-muks talagah! i hope that we’ll all be as passionate in stopping and strangling people who steal ideas in and outside this cool blog.

idea stealers are very pathetic. even more pathetic are the ones trying to weasel their way out of their passive-aggressive crime by finger-pointing or waxing like a deep-thinking philosopher just to give reasons their reason won’t dare accept except their empty but hugely needful ego. Magpakatotoo ka p’re!

Market Man…i’m there with you. continue with your blog inspite of the fact that, well, food pirates are around. let your work speak for itself. it’s echoing throughout the internet spacedom. good vibes. galeng. :)

as for the freak with the passive-aggressive streak. his luck stopped way before i was able to write this response. i hope he’ll realize that he has to stop that cycle…ay dios na mahabagin…i hope he’s the only @#%$! around this blog.

thanks for all your effort MM. i really appreciate it.

By: Hchie

Hchie — Thu, 01 Dec 2005 02:30:41 +0000

Sad to say but a lot of Filipino’s have their pride stuck up their —–! If only we could learn to ACCEPT and APOLOGIZE for our errors instead of trying to find excuses to defend our actions!

By: Madrigal

Madrigal — Mon, 28 Nov 2005 04:32:12 +0000

It is only now that I have come across this Yema Photo stealing affair, so pardon me for the late comments. The replies of this Ceniza guy really made my eyes roll, as they probably did yours.

This guy totally lacks comprehension and gives replies that have nothing to do with anything. He said he “didn’t expect to be bad-mouthed” for sharing his mom’s recipe. Oh, that really got me misty-eyed. Maluha-luha naman ako doon sa mala-telenovelang script at acting ni James Ceniza. Puwede na yata itong pumalit kay Judy Ann.

And the reason he gave that he didn’t want to use his mom’s product because he “didn’t want to expose the label of their store” is something only a total dunce (sorry to say but it’s true) could say. One reader was right, why not put the Yemas on a dish and take a picture of them without any trace of the labels (hmmm and I wonder why his mom won’t allow them to have FREE ADVERTISING, it’s supposed to be the Inquirer who would refuse to do that). Then he goes on with his lousy irrelevant Little Red Riding Hood story saying that his mom did not even want the brand of Condensed Milk or supplier of Dayap yeah yeah yeah…. That had nothing to do with anything.

What irks me here aside from the act is the way this guy tries to make “palusot” and thinks he is talking to a bunch of stupid people. What was he thinking posting that “explanation” about brand labels? If he just said sorry it would have been OK. Kaso nang-iinsulto pa ng intelligence eh.

By: cleng

cleng — Sat, 26 Nov 2005 07:45:34 +0000

IGNORANCE OF THE LAW EXCUSES NO ONE. Pero i think sobra na yung tinatanggap na persecution nung tao sa mga bloggers dito. You are all ganging up on the poor Ceniza. I don’t know him personally. Sa tingin ko lng, he has learned his lesson already, he has owned up to his mistake, he’s offering free yema for everybody, pero YOU ALL WANT BLOOD. Ceniza, pare, sa akin mo na lng padala yung mga free yema!!!

By: Mila

Mila — Fri, 25 Nov 2005 02:12:31 +0000

I’ve caught up on all threads connected to the photonapping incident, and what struck me with Mr. Ceniza’s comments is that all of them exemplify a characteristic I see so often among a number of people. When they make a mistake, their apologies are half-hearted and grudgingly given, whining in fact, with that sense of victimization because the public has spoken out against them. What happened to the simple apology? “I’m sorry, I will do what is necessary to make up for my mistakes” is far more effective than grovelling for forgiveness and saying that he’s being harassed by all the comments. Taking responsibility for one’s actions seems to have been forgotten by the photonapper.

By: micketymoc

micketymoc — Thu, 24 Nov 2005 02:41:38 +0000

Forgiveness sounds fair. I'm just wondering about the above disclaimer from Inquirer - are they washing their hands of the whole mess? Are they absolving themselves of any responsibility, or do they feel that they've discharged their duty with this notice? The problem with this is, there's no indication that they've learned their lesson. When the Art Bell/Inquirer brouhaha exploded four years ago, Isagani Yambot of the Inquirer said they had "no policies referring specifically to the need to verify the authenticity of electronic documents such as e-mail... 'after the Art Bell incident, we are now drafting rules on the verification of the authenticity of electronic documents.'" Really now, Inquirer? One ARt Bell and one Faye San Juan later, you don't seem to have learned your lesson. At all. Yemas aside: the missus and I were watching the new Harry Potter movie last night. There's a scene where Hermione is fuming about the wizard paper's gross inaccuracies. I whispered, "Oh, she's reading the Inquirer too?"

By: ANNE

ANNE — Wed, 23 Nov 2005 20:07:04 +0000

Note on recipe photos published Nov 17

First posted 10:05pm (Mla time) Nov 23, 2005
Inquirer News Service

Editor’s Note: Published on page C4 of the November 24, 2005 issue of the Philippine Daily Inquirer.

IN LIEU of the PDI Family Recipes Contest winner this week, we are reprinting these two photos, which appeared with the winning melt-in-your-mouth yema balls recipe in this section (Nov. 17, p. C4), to properly credit them to two food weblogs.

Both photos were submitted by James Anthony Ceniza with the yema recipe. It has come to the attention of the Inquirer that he took the photo of the yema with the pink wrapper from the food weblog Market Manila (marketmanila.com), and the other photo from the food weblog The Pilgrims Pots & Pans (karen.mychronicles.net/?p=53. Mr. Ceniza has apologized to the owners of these food weblogs for the unauthorized use of their photos.

INQ7
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Editor’s Note: Link to the second photo available in the text. The photo of the yema with a pink wrapper was taken down from INQ7.net as soon as questions regarding copyright were brought to INQ7’s attention. The other photo was not posted on the website.

https://news.inq7.net/lifestyle/index.php?index=1&story_id=57540

By: carlos

carlos — Wed, 23 Nov 2005 16:16:11 +0000

So did you end up forgiving him? Just wondering.

He sounds sincere and he really just might be a genuine legal idiot who just wants to make yemas. I usually make it a general rule to be lenient to one who seeks forgiveness. Its good karma at the end of the day.

Thanks for this post too. Ill know better to credit my photo posts and to make sure the links and email address works.

Sometimes urls give readers a chance to discover blogs and sites one wouldn’t normally chance upon. In print, it must be a different matter all together I’m sure. There is no link for people to click on.

By: Marketman

Marketman — Tue, 22 Nov 2005 14:36:57 +0000

I am by no means the yema expert, Karen over at Pilgrims Pots and Pans is more knowledgeable. But the little I know suggests that the “original” is just made up of egg yolks and sugar, no milk at least according to Gene Gonzalez in his book Cucina Sulipena. He claims that when the dessert came over from Spain, it was just eggs and sugar. I have never made yemas so I wouldn’t know…though I was thinking of trying it out soon but this whole yema episode has left a bad taste in the mouth, so to speak. I only remember yemas with the sugar coating as a kid, not the version that has the hard caramel coating which is also incredibly good. Dulcinea may be trying to approximate the Spanish version rather than our highly evolved Central Luzon version. I find the caramel on yema to be simply over the top, too intense, what cebuanos call “ngilngig” – my favorite taste sensation description. I am pretty sure I have had a Dulcinea yema in decades past and will try one again soon now that you mention it. The color should be from the egg yolks only (organic eggs yielding a more vibrant yellow color) but I wouldn’t be surprised if there is food coloring for intensity and consistency.

By: Katrina

Katrina — Tue, 22 Nov 2005 13:13:00 +0000

I hope it’s all right if I return to the original yema topic. (I didn’t want to comment on the original post, because that was months ago so my comment may not be noticed.) MarketMan, while I do very much enjoy the traditional yema featured here, I have always preferred another version — that of Spanish pastry shop Dulcinea. I have no idea if their yema is closer to the original Spanish recipe or if they came up with it on their own; all I know is that ever since I tasted it as a child, I have never been able to go to Dulcinea without ordering it.

If you haven’t tried it, Dulcinea’s yema is bright yellow inside, and coated with a crunchy sugar glaze (not caramel) on the outside. It’s not as sweet as the traditional Pinoy yema, so I could eat many more. I don’t, though, because it’s also much more expensive. I think it’s up to P25 each now!

Would you know the origins of this version of yema? Also, does that beautiful color come naturally from all the egg yolks in the recipe, or is it artificial? I am crossing my fingers it’s the former, because one of the pleasures of eating it, for me, is its cheery, summer-day-sun appearance. Just looking at it makes me happy. :-)