OldSchoolMeetsNew

Yes go have fun, learn, work hard, party harder. It's a great experience over there, I have been home for 2 weeks and already longing to go back.

Cool little polenta trick... spread a loose polenta onto a sheetpan with parchment and place in oven at 300 for about a half hour and it crisps up like a cracker, I like to put crushed pistachios in mine.

I just got back from working 6 months in Italy and let me tell you, it was amazing!! The culture is very laid back and if you have a decent understanding of the language it should be no problem just going to restaurants and asking to work. Also if you have the money look into the italian culinary institute for foreigners (ICIF) it is a wonderful school and they place you in a restaurant suited for your ability ( I was placed in an excellent one star michelin), so I suggest looking into that or just going in and asking for a job.

AWESOME THREAD!!!! ...I laugh at the many things on this list I have done at one time or another. ...but I am the type of cook who loves to smell EVERYTHING but never again will I smell my polenta bubbling away like magma from a volcano just to have it pop into my face.

Hello I just received a shipment of Ultra tex, 4,3, and 8 and was wondering what are their best uses...can u really make papers with them as described on willpowder.net? Any tips or suggestion are much appreciated. Thank you

Shelf life after opening is about 4-6 weeks. Get a free sample here----->http://www.ajiusafood.com/_zCommon/FramePage.asp?P=TG

Hello I have just ordered some activa online and plan on making a veal pasta. My plan is to cook the veal,grind,add activa, spread PAPER thin and cool, then shape my pasta. Does anyone have any experience working with this stuff that could chime in and give any advice? Thank you. I have read the past threads but was wondering if this specifically could be done. Will it be to firm?