Remediating for 140 Characters

Twitter is used by many chefs and other culinary bloggers. It is quick and very easy to share and information and use hash tags in a tweet. I have searched for the most popular hash tags related to food and cooking and the most used ones were #recipes, #recipeoftheday and #food. I have screenshot two tweets that are related to my topic, cooking and another screenshot of re-tweets that deals with my topic. It is challenging to use Twitter when you have to talk about a recipe or news in the culinary world. One is tempted to write a lot and we were inclined to share a lot on social networking sites like Facebook.

However, Twitter is different because one has to resume the most important information; the very essence of an article, a blog post or a news in 140 characters only. And obviously, that includes hyperlinks and hash tags. However, I believe that as Twitter is a fast-paced publishing platform, the use of hash tags is vital in showing and describing the trends that are popular on Twitter. Moreover, hash tags classify the tweets in different categories and thus it is a piece of cake (no pun intended) to look for specific tweets about a particular category. Twitter has encouraged users to think more about what they are posting and how to target readers with the appropriate hash tags.

My experience with Twitter this week has shown me how you can get people to be interested in a tweet and make them revert back to your blog to check out the post. After all, it is a challenge to fit an important info in only 140 characters. I have learnt that you have to make the readers drool with the tweet only so that they feel obliged to look for the full post on your blog!

My Tweets:

My 1st Tweet

 

My 2nd tweet

 

My RT:

My RT

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Consolidating my presence

My old blog before it was customized:

My blog before

 

Initially, my blog was very simple in terms of appearance and colour. The theme that I have chosen portrays pink and pale rose hand-written designs and is a very delicate artwork. I have chosen this particular design an analogy in mind, that of cooking as being the art of using the hands to create and produce the most delicious and mouthwatering dishes, desserts and recipes. I have also put a list of blogs that I follow and read regularly; most of them being culinary blogs and I have also established a blogroll on a food blog that I connect with.

The list of blogs that I like will enable my audience to know about my preferences and my inspirations and they will know about the writers and sources I am interested in. I have also integrated a delicious feed to my blog to encourage my readers know more about sources that I have bookmarked on my Delicious account. I have refined the appearance of my blog to consolidate my online presence so that my readers can know that I have a list of sources and references that inspire me to write about my hobby; cooking.

Entering the Conversation

 

 

Comment & response on Smitten Kitchen

 

Smitten Kitchen – http://smittenkitchen.com/blog/2013/10/lazy-pizza-dough-favorite-margarita-pizza/#more-10908

Here’s what I posted on Smitten Kitchen, a culinary blog and the response I got:

Hi!

This is one great recipe you have here! Thanks a lot for sharing it. Recently I found a very interesting and easy pizza recipe by Lorraine Pascale. Now I swear only by that recipe. However, yours seems really good too. Lorraine’s recipe is an easy one designed for people who want to have a delicious pizza prepared and baked in less than 1 hour! The dough is so easy to make and you have to let the dough rise for 30-40 minutes. And the garnish is the simple thing ever! You only need a good tomato sauce, fresh mozzarella and basil leaves. Lorraine Pascale also adds figs and bacon to the pizza though I prefer it with only the figs. I will agree to you saying that using ‘dry’ mozzarella is better for pizza. Fresh mozzarella should be used with olive oil and basil leaves in a nice salad. I have a blog on cooking for a Web module and I am happy to have commented on your blog. Please do reply to this comment. I find your work amazing and I am definitely bookmarking your blog as inspiration. J Thanks a lot and continue this wonderful work of yours.

-Kritina (https://boucheessalersucrer.wordpress.com/)

 

Creating Generative Value – Article: Deep Fried and Good for You (NY Times)

Recently, I have come across an article on the New York Times’ website titled Deep Fried and Good for You and obviously, I had to write something about the article. With such a grasping title, I had to read the article to see if truly deep frying was really good at all! Basically in the article, the author narrates how deep frying is good for the health if you follow some ground rules first. Using the right oil for frying or choosing the correct vegetable or meat was some of the guidelines that had to be respected. The author said that deep frying was not costly and gave tops about which oils to use. We have been told that deep frying foods are not good for health because they contain a great amount of fat. But what if the oil we use for frying is olive oil, which is said to be good for health and what if we eat deep fried foods but only occasionally and in moderately?

These questions were answered in the article and I believe that it eating deep fried food is good for the health, considering that fat is one of the most important nutrients used by one body. Moreover, in the article, it was not mentioned if people with weight issues and heart diseases could eat deep fried food as well, considering that they have complications. But I believe that if someone is having a healthy way of living and eating, deep fried foods are good for that person, if deep frying is done with olive oil or the more neutral grape seed oil. In fact, in his article the author made no reference to using ghee for deep frying which I found odd as coming from an Indian family, I have always been told that ghee is way better to use than oil for deep frying. One of the perks of ghee or clarified butter is that it has a high smoking point, which makes it appropriate for deep frying. If done at the right temperature, ghee will have a low retention in the food you are frying. Albeit ghee is healthier for deep frying, its use should be occasional.

Deep frying is good and we can consume deep fried food. In weekends, I love making deep fried chicken or tempura and when I have people coming over, how can you not make deep fried samosas or croquettes or even French fries.

http://www.nytimes.com/2013/10/23/dining/deep-fried-and-good-for-you.html

Bon appétit

– Kritina

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