inespm

Hi everybody... I am finishing in june my Baking and Pastry Certificate Program in the Culinary Institute of America and want to travel to Japan for an 6 month intership. Does somebody knows any place I can contact for that? Thanks

Thanks all for all the answer, it came out like my friend reminds from her grandmother. I am going to ask her tomorrow all your questions and post it here. Here is the picture of the result: Thanks again!!

Hi everyone... I have a friend that found a old recipe that her grandmother use to make for the holidays, and want to make it for baking and pastry class. It have some ingredients that had to be convert and I was wondering if here somebody know how. Here is the recipe: - 2 cake yeast disolve in 1/2 cup of warm water (now idea of the convertion of cake yeast to instant yeast) - 3 cups of warm milk - 1/2 teaspoon of salt -3/4 cup of sugar - 1 egg - 1 stick of oleo (whe asume this is butter or shortenning, but still not sure) - 6 cup of flour The name, cimakuta, we did not found anything similar in the internet, but probably when they came from Germany to the United States it get change or modify. Thanks! (Sorry my english mistakes)

Use it, I found one about a year ago in a cheap vinegar and right now I had made vinegar from tomato, cider, wine, rum (cooking it to down the alcohol), champagne, etc. The mother will grow the size of the jar you put on, always use some of the mother last vinegar before ading new alcohol. Another trick is to put som wood in the liquid, mother love wood, it will grow faster. Sorry my english

I have this one: http://www.catalogobuffet.com/afl/index.ph...roducts_id=1281 Is the same that Joan Roca from the Celler de Can Roca in Spain use for serving smoke flavored food. The name in english is electric smoke pipe

Here in Venezuela we find it, but I dont know if is possible to be sent to the USA

I use it for ice cream... vanilla and sichuan peppercorns ice cream, taste good with chocolate cake

In Venezuela: Negrito (strong black cofee) Guayoyo (clear black coffee) Marroncito (1/2 negrito with 1/2 milk added) Con leche (1/4 negrito with 3/4 milk) Guarapo (made with twice as much water) Tetero ( is a con leche that has much too much milk, almost white)

Venezuelan Chocolate El Rey

I like fiji... this is a good bottled water web site: http://finewaters.com/Bottled_Water/Index.asp

In Venezuela whe make the empanadas with corn flour, filled with meat, chicken, cheese, grains or fish

Here in Venezuela whe drink "café con leche", black strong coffee made with espresso machine or any other coffee machine with hot milk and sugar. They are many varieties of coffee: negrito (strong black cofee), guayoyo (clear black coffee), marroncito (1/2 negrito with 1/2 milk added), con leche (1/4 negrito with 3/4 milk), Guarapo (made with twice as much water), tetero ( is a con leche that has much too much milk, almost white). Whe drink very strong coffee, probably two or three times the caffeine of an average U.S but are served in small cups. Venezuelan coffee is one of the best coffees in the world. We have a coffee-drinking tradition. Every where you can find a place to drink a coffee, and the best thing is that you can ask for your coffee exactly the way you want.

The mix have to be thick, not smooth... Some chef here in Venezuela now make "cachapa muffins"... When you cut the muffin the cheese inside is hot and melt... I like it a lot, but not sure how to make it.

4 cups of tender corn kernels (canned corn may be used) 3 teaspoons of salt ¾ to 1 cup of water (depending on how tender the corn is) ¾ cup of sugar Mix all the ingredients in a blender. The mix should become thick and heavy. If not, add more corn. Shape the mix like pancakes approximately 1-2 inch thick. Let them cook on medium heat for about one minute on each side, or until small bubbles form on the top. Cachapas should be served hot, and may be accompanied with cheese.

The picture look more of what we call in Venezuela "cachapa", that is diferent from the arepa. Is a corn pancake filled with cheese (whe use "queso de mano") The cachapa is tender corn with some milk, sugar, some times eggs and salt

Thanks Tazerowe for the report, I am going to egypt in 3 weeks

Eat and drink all you can in Barcelona. The best place El Mercado de la Boqueria (the market) is in La Rambla. Dont miss there the food book store and the lady that sells insects for cooking

Thanks... I only know that im going to Egypt, on monday I will have the itinerary... I will post it here. Thanks again Ines

You have to go to la boquería... is a market in barcelona that have a wonderfull library inside

I am going to Egypt next month, and need some information about food market that I can visit... Thanks, and as always sorry for my bad english

I put to the salmon fresh homemade mango sauce (mango, peruvian pepper, salt, pepper, sugar, vinegar, olive oil)

Mi favorite Salmon, mango and peruvian orange pepper I put the salmon with lemon and mandarin to marinate for 10 minutes, in the blender I make a mixture with mango, peruvian pepper, sugar, salt, pepper, apple vinegar and olive oil and added to the salmon. After that I put purple onion, sweet red pepper and coriander leaves

I think the better whay to write a blog is using http://spaces.msn.com. I have mine for about 15 days and is very friendly to use. Sorry is in spanish: http://spaces.msn.com/members/inespm

Venezuelan Rum is the best :-) Try Santa Teresa 1796 Ron Antiguo de Solera http://www.rum.cz/galery/sam/ve/teresa/img/ve23.jpg is the best rum in the world

Here in Venezuela is a wild plant, I pick them from a zone near my house... We have a soup that the name is hervido that taste very good with culantro