Global Food Blog Report #33 · Global Voices
Melissa De León

#1: From Sri Lanka, Janin's between Colombo and Wherever cooks up an interesting dish: Lazy rice!
Lazy Rice is the euphemism used for Sri lankan fried rice often made
using the leftovers of the previous night including leftover rice. Much alike our blogosphere pundits who ruminate over the leftover arguments of other bloggers comments and posts…Get cooking now!
#2: From Mexico, The Road to Merida reveals all the details of their daily life while staying in Merida, Yucatan, Mexico. On Tortilla Making and Jamaica…
Back to Chef’s house and on to tortilla making. We all got a chance to make a tortilla the traditional handmade way sitting on a stool across from a Mayan woman. She was so kind and patient with us.
We had a lot of fun with it. We got to eat our tortillas cooked on the hot comal, or at least I think that’s what it was. We were able to compare them to the ones we bought made on the machine at  the mercado. What a difference. We enjoyed our tortillas with a fresh glass of jamaica with lime. It is made similar to ice tea with dried hibiscus leaves. Read further…
#3: From What We're Eating: A Deep South Sushi Fusion!
Tonight we’re eating sushi with a southern flare. Our sushi was make with blanched collard greens (instead of seaweed paper), sushi rice, slowly-smothered chicken thighs, and oven-roasted okra. The sushi was served on a bed of spicy onion gravy. Get the recipe…
#4: From Singapore, Greedy Goose presents The Most Versatile Cake of All!
The famed '21’ Club's Lobster Cake recipe is so versatile I've made them with all manner of shellfish. Delightfully piquant and spicy, they are extremely easy to make, even for a dinner party of more than 4 (have you tried picking crabs for 6?). I sometimes omit or use alternative ingredients since things like jalapeno peppers and flat leaf parsley aren't readily available at the average suburban supermarket here (I replace the jalepeno peppers with green chillis and sometimes do without the flat leaf parsley). I've used crabmeat, crayfish and prawns and in every variation, they've been wonderfully delicious. Continue reading…
#5: From Spain, Dos Hermanos tours the country's culinary spots: Madrid, Toledo, Avila-Salamanca, Avila, Trujillo, Placencia and Guijuelo, Caceres, Merida.
That is what spending time in Spain does to you. It gets to your very spirit. The exuberance, the sheer enthusiasm for life that runs through the country embedded in the culture, like the rings of a tree, by age after age. It manifests itself in a generosity of spirit that no other country on earth can come close to matching and one that is not hampered by faux cheeriness but is real and often overwhelming.
#6: From Japan, Brownie Points on Tales of Japan: Kit Kats!
The Adzuki Bean and Fruit Parfait came in traditional Kit Kat size, vs the Green Tea with Adzuki Bean ones that were a smaller size and came in a bag. The imagery on their bag is of green tea shaved ice topped with adzuki beans and condensed milk- a common treat that we spotted being served at several of the temples we visited. The Green Tea ones were by far my favorite… not too sweet, smooth, with a hint of smokey tea flavor. This combination of flavors won a place in my heart when I first sampled them ala Haagen Daz.
Read the complete report…
#7: From Hungary, Habeas Brulee cooks up an amazing  looking Cabbage Strudel and Paprika Ice Cream. Yum!
They can be a pair, but don’t have to be. Cabbage strudel is actually a totally traditional dessert, and it really, really works. No one ever expects it to be as amazingly good as it is. I highly recommend making it.
Paprika ice cream is not at all traditional, and was very interesting. I think I liked it, in the ‘I want a spoonful once in a while but probably not a whole bowlful’ sort of way. It was an experiment, really. For paprika sweets, I more strongly recommend making my paprika sticky rolls. Get the recipes now…