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Preview: Comments on Lily's Wai Sek Hong: Banh Beo

Comments on Lily's Wai Sek Hong: Banh Beo





Updated: 2018-01-01T13:55:27.941-07:00

 



Hi Lily, These are the egg tart molds. I got the...

2012-01-29T14:17:29.649-07:00

Hi Lily,

These are the egg tart molds. I got them from Bed Bath and Beyond. Happy New Year!!!



where did you get the mold from?? (So I don't...

2012-01-28T15:41:32.020-07:00

where did you get the mold from?? (So I don't have to use all those little sauce dishes...) thanks!



ch3rri thanks for agreeing with me. When i get c...

2010-09-08T13:32:29.818-06:00

ch3rri

thanks for agreeing with me. When i get comments like this, i always feel bad like as though i have stolen.



I agree with Lily. Sometime it's hard to know...

2010-09-08T08:49:59.575-06:00

I agree with Lily. Sometime it's hard to know where the recipe came from because it was collected a couple years ago. We do give credit to the person if we know where it comes from. Plus, people who's willing to share recipes online does not mind getting credit or not. And what make this person thinks this is not your own creation....lol



anonymous i don't know about others who are h...

2010-09-08T07:23:19.600-06:00

anonymous

i don't know about others who are hesitant to share, if yu have lived as long as i have and collected so many recipes, it is difficult to give credit to where it came from. This blogging thing is a very new thing for me and you all know that i meant to share and do not need any credit.



I think it would be good just to say where you got...

2010-09-08T05:45:37.676-06:00

I think it would be good just to say where you got the recipe (so and so blog, book, magazine, grandma, etc.). Just give credit where credit is due. We all tweek recipes so you can note your adjustments or recommendations. Without protection of intellectual property, we may end up with a society that is hesitant to share.



ch3rri with shallots and garlic and annatto oil

2009-12-16T11:42:30.608-07:00

ch3rri

with shallots and garlic and annatto oil



Lily, What did you cook the shrimp with?

2009-12-16T00:54:44.317-07:00

Lily,

What did you cook the shrimp with?



hoangtam/tt Thanks, my sifu, dear friend and perh...

2009-06-14T08:05:20.868-06:00

hoangtam/tt

Thanks, my sifu, dear friend and perhaps god-son(if you don't mind), you make my day. Thanks.



Congrats Lily! What an honor. You should be prou...

2009-06-14T01:53:17.873-06:00

Congrats Lily! What an honor. You should be proud of your accomplishments.

don't let others get to you. Your blog belongs to you and thus should be tailored just for you and no one else but you. So... head up, shoulders back, and chest out. You have every right to be proud. No one can take that away from you but you ;)



anonymous i hope this issue will not be brought u...

2009-06-13T21:40:44.522-06:00

anonymous

i hope this issue will not be brought up again and again. i have no recipes to call my own, cos i am a cook and have not created any. As i have mentioned, this blog is for my own reference.



I do not mean to be rude here. It is good to know ...

2009-06-13T20:31:44.213-06:00

I do not mean to be rude here. It is good to know someone has been awarded some form of recognition.

However, I am not sure if it is conscientious and morally correct if the recipes are posted here are actually belong to others and no reference has been made.

I recall that this nice lady, www.kokonuggetyum2.blogspot.com has mentioned that she will not post recipes from others in her webiste due to legal issues.

Vice versa, I wonder how does it feel to have your own recipes posted on other's persons blog without any reference or mention of your name.

I have also seen some comments on your blog regarding this and the persons have been wildly attacked even though it was brought up nicely and politely.

Just food for thought. Ahh.. the wonders of life.



Hi Lily again - My banh beo always come out with i...

2009-06-13T10:28:04.030-06:00

Hi Lily again - My banh beo always come out with indentations. Reading your recipe carefully, I figured this is how I do different than you:
- Rest the flour batter in fridge overnight, take batter out to room tempature when cooking cakes.
- The fire (heat) is high all the time.
All other steps are the same as yours, especially let the empty molds (dishes) in hot steamer for 2minutes before pouring in batter.



Lily, Congratulations!!!! I fully endorse Ted'...

2009-06-10T03:26:41.681-06:00

Lily, Congratulations!!!!

I fully endorse Ted's decision as not many blogs have such a wide range of recipes to suit the various ocasions.



Congrats Lily. Fantastic food al the time.

2009-06-10T01:38:39.108-06:00

Congrats Lily. Fantastic food al the time.



Hi Lily, Congratulations! Your blog is great!

2009-06-09T21:40:18.602-06:00

Hi Lily,
Congratulations!
Your blog is great!



Congrats Lily. Great recognition for a fantastic c...

2009-06-09T18:34:13.673-06:00

Congrats Lily. Great recognition for a fantastic cook. Looking forward to more recipes.



foodcrazee thanks and you too is a very good cook...

2009-06-09T15:05:18.386-06:00

foodcrazee

thanks and you too is a very good cook. Tell me about the version of banh beo you had.



congrats lily . . .ur version of banh beo differs ...

2009-06-09T14:03:49.319-06:00

congrats lily . . .ur version of banh beo differs from what I had before in VN . . .nice touch though. . .they are right to recognise you as one of the top ASIAN FOOD BLOG as u r a great cook. . . .



Mary thanks, i am honored and of course pleased.

2009-06-09T13:02:50.257-06:00

Mary

thanks, i am honored and of course pleased.



Lily, congratulations! You must be very pleased.

2009-06-09T09:56:35.446-06:00

Lily, congratulations! You must be very pleased.