tag:blogger.com,1999:blog-49785113695105310892024-03-08T12:03:07.776+00:00The Vanilla ProjectRecipes, experiences and thoughts about food. Unknownnoreply@blogger.comBlogger54125tag:blogger.com,1999:blog-4978511369510531089.post-13666975956632751822020-03-25T13:33:00.007+00:002020-08-02T17:13:59.506+01:00Buffets... reflexion of the world crisis<br />
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It has been a very long time since I have left my thoughts down. Great opportunity to speak from a new perspective.<br />
For a long time I have felt hospitality needs changing, sometimes voicing my thoughts and vision has not been enough. This world crisis will change the way we interact, it will question the way we live, how choices affect others, as it always has been, but we have been educated to be selfish and not see it.<br />
We are all connected and indeed we need a change. This is first in my agenda "Buffets"<br />
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Once I got a massive food poisoning for eating from a buffet. I was already a young chef, I understood the risks of it. Hey, a lot of people is eating at the same time, I didn't think: the chef didn't wash his hands or the chef forget to check the content of the container, or the chef didn't cook it properly.<br />
I just went for my breakfast in my all inclusive package.<br />
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To explain my point, I will break it down in a few points...<br />
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Profit<br />
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Buffets are not that profitable, but it does attract people and seems like is a good deal, which keep the customers coming. The psychological aspect of a display of "fresh food" can make you feel hungry but fuller faster after a few bites; people indeed start eating with the eyes, this has been a saying in the kitchen since I can remember.<br />
Around the world buffets can be displays of humble Continental breakfast where there will be a selection of bread or pastries, some coffee, juice, fruit and maybe some protein like cheese and meat. Others are full displays of food art with a vast variety of section divided by country, hot, cold, sweet etc. Places like Las Vegas people queue to eat in this famous buffets. Might sound like a good offer to have your breakfast included but if we wanted to be responsible and sustainable we should say no thanks!<br />
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Health and Safety<br />
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I am so glad Corona Virus might make my dream come true to Health and Safety regulations bans Buffet style displays. A few months ago I actually said the words. My dream is to finish with the "buffet concept" even if I don't see it in this lifetime. I actually can see this happening.<br />
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Viruses don't need a host to make you sick. They live in surfaces and as you have heard for many days. Imagine there is this beautiful display of pastries. One person didn't wash their hands after he/she sneezed, he takes the tongs and takes a pastry. Not necessary that person sneezed directly to the pastries but it actually left the virus in the tongues. Now after this each person that touches the tongues will carry the virus at their hands.<br />
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The current information we have of how to deal with food display from the food safety point of view, regulates from farm to fork meaning, where is the product coming from to the final destination. Let's take the example of cheese.<br />
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<i><span style="color: purple;">I am small Bed and breakfast housing, I have for my guests a small table with a breakfast buffet that is served from 7-10 am. I am the only one working in the kitchen so everything has to be ready by 6:50 am. At the table I have 3 types of pastries (croissant, pain au chocolat and pain au raisin). 2 types of juice (orange and apple) a jug of whole milk, water for tea and coffee; a platter of cured meat and cheese. </span></i><br />
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<i><span style="color: purple;">I buy the cheese from a responsible supplier that follows all regulations. His van has a fridge that controls the temperature below 8°C. </span></i><br />
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<i><span style="color: purple;">I take the cheese and I place it in an area of the fridge designated for only dairy products. </span></i><br />
<i><span style="color: purple;">When I set up my table the cheese is the last thing I will place. </span></i><br />
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Here is where it gets complicated, legally you can display the cheese if is refrigerated and you can keep below 8°C. But I am a small business and the cheese will be at room temperature. Legally the cheese can stay outside for 90 minutes and I can put it back in the fridge and be used tomorrow.<br />
I can give you some many examples of how wrong this can go.<br />
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So far I am in lines with the regulations but it doesn't mean I can control 100% of the environment.<br />
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WASTAGE!!!!<br />
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For me, this is the main goal, avoid wastage. Yes, health and safety is crucial, specially today, but just imagine as well people that are not having access to food because others hoard. Is not a healthy cycle.<br />
I have worked in places where I have seen many 40 Lt bins full of food that has been displayed in buffet. I have always felt like I am a sinner after having to put food in the bin. Equally might have not being safe to eat because it was exposed to temperature and people for a long period of time. Here is the grand question. A tomato that took the farmer to prepare the land, seed the plant, make it grow for at least 4 months, then the tomato to produce fruit, then the fruit to ripe, the farmer now picks the fruit, sells it and now is sent to the vegetable supplier. The chef preps the tomato in a delicious salad, that most likely will be put in the bin not to be eaten.<br />
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Please tell me that this is making you think about just a few examples of food wastage. Like in the B & B breakfast that cheese might end up in the bin.<br />
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People are demanding more transparency for where the products are made, what the cows are fed with, how they keep the chicken healthy? do they have a space to walk around. Is the red pepper full of pesticides? Should the onions come in a plastic bag? Guess what, we are all part of the problem. I will break it with this story.<br />
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I was very blessed to meet a tomato producer in Sicily. I honestly imagined a field of tomatoes, being kissed the sun looking at some beautiful view. Well, it wasn't exactly that, his plantations where all in green houses, all very controlled of the environment and pests. The tomato was grown in a little box made of coconut shell that kept the right amount of water and drainage. According to the time of year, sun hours, moisture in the air and weather they will adjust the amount of water. They would have bumble bees that would help to pollinate the vines. (Extremist Vegans that won't eat this kind of tomatoes because they exploit bees) I see as a win-win, bumble bees are just benefiting from this as the farmer.<br />
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The result of this tomato was so regular, all the sizes of the tomatoes where the same, they produced about the same amount of fruit. A well oiled machine. The farmer had another view, he was hoping the market wouldn't demand such perfection. He asked the question, why would you (as a customer) require for me to send my tomamos with the vine. Someone answer why if I want to roasted and served them on top of a steak?<br />
By sending the tomatoes with the vine, you are adding specially packaging (bigger) and also more unnecessary weight.<br />
Wow! This has been a conversation that has hunt me. If our demands were only for our need to eat. We would be even paying less money. Instead we are demanding making food like our current state of mind, all for how it looks for the instagram photo, rather questioning if it will feed us.<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4978511369510531089.post-54084661936722479032016-04-03T16:36:00.000+01:002016-04-03T16:36:04.626+01:00New Orleans <h2>
Road trip City #4 The mid point</h2>
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New Orleans, how I found my groove doing it NOLA style...</h4>
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Over a year ago, happen to me what many chefs go through. I got burnt out, I was ready to change my day job. What I used to love, I hated it, I went to self destruction-land, all in name of the kitchen. I remember hating to wake up to go to work. I thought the change of kitchen would made the trick. I was so angry all the time, I got a job in a bigger restaurant, which would keep my mind motivated, but to the opposite, I saw bigger problems I didn't want to tackle. I counted every hour, until I would go home. I made it through the shift, run home and decided I would quit. I negotiated in my mind the rest of day, the night came and it was bed time. I couldn't fall asleep. At mid night wrote a very honest to myself email to my new employer, thanking for the opportunity but... that wasn't for me. Then I got another job, but 2 days before starting, I couldn't sleep again. I knew then I was in trouble. I was burnt out. I need it a break.<br />
I took 3 months off, and a planned a trip of a lifetime. I would've love my husband to do this road trip with me, but as the more responsible, someone had to work. So, my younger sister was my partner in crime. Part of this trip I have written about, just click on the link to read more about it.<br />
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<b><a href="http://thevanillaproject.blogspot.co.uk/2015/04/chicago.html" target="_blank">Chicago</a></b></div>
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<b><a href="http://thevanillaproject.blogspot.co.uk/2015/04/cincinnati.html" target="_blank">Cincinnati </a></b></div>
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<b><a href="http://thevanillaproject.blogspot.co.uk/2015/05/nashville.html" target="_blank">Nashville</a></b></div>
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<span style="text-align: left;"><span style="color: black;">Crossing the deep south, dramatic as it looks, the saltines in the air full of oxygen is so energising. Driving between beaches from Florida and Alabama, crossing the the 100's of swamps from the Mississippi, for sure you don't want fall over those bridges. </span></span><a href="https://3.bp.blogspot.com/-v3pKCq3FZN8/VwApNUgAcMI/AAAAAAAAGZ0/MhmeAFW8gTAIctGVvz4Kt_qzsmsWlKbxQ/s1600/IMG_2199.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="color: black;"><br /></span></a>All to make our way down to Louisiana.<br />
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While driving through Alabama, we stopped to admire the most amazing trees, I could see they have survived wars, hurricanes, hot days, storms... history is written all over it. </div>
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If you ever drive through Alabama, next to the sea, there are many Crab shacks, where you can order amazing seafood, but the best is the Bloody Mary's, they garnish it with salty Olives, that goes amazing with the citrusy fresh squeeze lemon and heat from the tabasco sauce. </div>
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Crossing so many states in such a short period of time, gave me a sense of achievement. We felt the change of weather, scenery, accents, foods, music influences. It was very impressive to cross over 2 mile bridges long, passing over water and mud, and I guess thousands of crocodiles. </div>
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At this point we really need it to rest, we were desperate stop driving and start relaxing. Getting to New Orleans was a bit shocking. We've been many years before and it was nothing like we remembered.</div>
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Our hotel was a couple blocks from the french quarter, even we were so close to the touristic area, the ambience was full of fear, and poverty. Hurricane Katrina after 10 years, still left the tail behind leaving homeless people, unfitted buildings, and sorrow within the people.</div>
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One of the most rich in culture and architecture cities in the US, was is still working in recovering its original charm.</div>
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We left the car to rest, while we took our feet to walk. The more we got into the French Quarter the more we wanted to find what we remembered New Orleans is about. We were not interested in souvenir shops, or the happy hours free tequila shots... We wanted the forge iron balconies, the wood work, the blues music, creole food, the oyster with natural pearls. </div>
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We found ourselves at Chartres St. facing the St. Louis Cathedral, sitting down in some stairs looking the sun goes down, and a band of musicians just settle in front and start playing. Live music in the streets, Yes! this is what I am talking about, we found the soul music, the music that keeps alive this city. We stayed listening to the music until they picked up their instruments and look for the next audience and street corner.</div>
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We were told to go to The Frenchmen St. to listen to the real deal of music. In a second we were full of energy and ready to dance all night. I know it sounds weird, but dancing cheerful blues for tourists is more fun that you can imagine. If you ever go, get comfortable shoes, New Orleans has to be walked, and walked, and there is so many places to go and dance... </div>
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That night we dance to the old blues, we hop from bar to bar, listening those "Cats" jamming NOLA style.<br />
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<i style="background-color: white;"><span style="color: #a64d79;"><b>We were at the centre of the Soul food & music, can't get better than that. Well... it did when I went up and dance at the stage with the musicians! It was my birthday so they sang happy birthday and I dance for them!</b></span></i></div>
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To find my soul and passion again, I did had to cross the Atlantic, drive over 1000 miles, gain a lot of kg, take 100's of pictures, listen to all kind of music. Try the fattiest, greasiest and tastiest foods. Best Poboy with fried chicken and coleslaw, gumbo, grits, deep fried oysters with Frank' Sauce & blue cheese, corn breaded soft shell crab. No wonder my weight was compromised.</div>
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We spent two nights, and it was time to go back, of course there was so much more to see, there was much more to eat, but we still we had another 1000 miles to drive on our way back to Chicago. We said good bye to New Orleans at Cafe du Monde.<br />
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We were rested, dance, ate and drank, full of energy again, ready to see the other side of the Mississippi River, the light rain fill the sky and streets, listening to Ottis Redding (Sittin' on) The Dock Bay seem the perfect way to continue our journey. Next stop... Elvis Presley's land and best bbq sauce ever!!!</div>
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Unknownnoreply@blogger.com0New Orleans, LA, USA29.951065799999991 -90.071532329.50873979999999 -90.7197258 30.393391799999993 -89.4233388tag:blogger.com,1999:blog-4978511369510531089.post-44604365091167195942016-04-02T17:13:00.001+01:002016-04-02T17:19:31.650+01:005 books that are timeless in my bookshelf<h3 style="height: 0px; text-align: center;">
<span style="color: #a64d79;">I think every young Chef should have any of this books!</span> </h3>
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Just make it clear, this 5 books have been in my bookshelf for over a decade, they are those books that if I need to answer a basic question the answer will be there. They are didactic, technical, rich in knowledge and timeless. </div>
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5. LETTERS TO A YOUNG CHEF: The Art of mentoring, from Daniel Boulud</h4>
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This book changed my life. If there was a fork in my lifeline, this book made me take the less traveled road. I bought the first edition back in 2003, it was a beautiful small hardcopy, it lay in front of my bed, with back then a small collection of cooking books. I read this small but powerful book; it inspired me so much, that 18 months later I made my way to eat in his beautiful restaurant Daniel in NYC with a couple of friends. The craziness of life, I saw my husband for the first time. I saw for the first time some future friends, future sous chefs that I worked with, future Head Chefs that I had the pleasure of eating in his restaurants around the world. Yes, pure craziness!!!</div>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-mUNLeFiOSDg/TRuPsNGOFII/AAAAAAAABHE/caJHHrFrTtU5atyMFCpoJJMHH0xpThPKA/s1600/260.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-mUNLeFiOSDg/TRuPsNGOFII/AAAAAAAABHE/caJHHrFrTtU5atyMFCpoJJMHH0xpThPKA/s1600/260.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Daniel Restaurant, August 2005.</td></tr>
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4. MOLECULAR GASTRONOMY, Exploring the Science of Flavour</h4>
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Written by Hervé This, one of the original founders of Molecular Gastronomy, he is more a chemist and scientist than a Chef, but he was the guy who question himself how to braise a piece of tough meat and make it fall apart in your mouth. </div>
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I quote from the preface:</div>
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-<span style="font-size: x-small;"><i>Dicionnaire de Trévoux, first edition of Chemical Manipulation (1827)</i></span></div>
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<span style="font-size: x-small;"><i><br /></i></span></div>
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<b>"It is not enough to know the principles, one needs to know how to manipulate"</b></div>
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To modern cooking and modern chefs, knowledge is power. This book fills all the gap knowledge of what before was known as "having a good hand to cook", well now we know why, what it goes inside the meat, we can use terms like breaking down the proteins, fat settling, slow cooking and actually understand what goes on. We can define and predict the results with accurate science, applying the knowledge that books like this made chefs open their eyes to chemistry, something that in school might be hated, now it has purpose. I loved chemistry, I did understand it, and funny enough to me made more sense than math. </div>
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3. THE PROFESSIONAL CHEF, The Culinary Institute of America</h4>
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I have the 7th Edition, year 2002; over 1000 pages of pictures, recipes, techniques, history, even food & safety. Still to this day, there is post its with notes of things that I wanted to learn; like how to tight a chicken or make pasta from scratch. </div>
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The new versions of any book of the CIA are stunning. The information has been up dated to molecular gastronomy; like include advance math to work more in percentages (which I find fascinating and accurate).</div>
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The information is organise in sections, making easy to find what you are looking for. For any young Chef that wants to re enforce the knowledge learned in the kitchen, this book is a powerful tool of knowledge. I will say check the updated edition, I am sure is a monster of professional cooking knowledge.</div>
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Before revealing my top two, I would like to make an introduction to my Bonus Book!! this book is a classic, and I don't know Chef from my generation that didn't read this book:</div>
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<u>Bonus book</u>. KITCHEN CONFIDENTIAL, Anthony Bourdain </h4>
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When I read that book, back in 2003 I felt so naive and afraid of what it was coming to me, but... and this was a big but! It made me want it more, there was bad girl in me desperate to come out and play with fire and blades. There are stories of that book that stayed with me. Experiences that he had, that I wished for me. In his writing there is this sexy danger, aggressive excitement and adrenaline charged, like when you are on busy service doing 350 covers and time is relative, you move so fast with the rest of the chefs, that the rest of the world is abstract. That is why this is my bonus book, there is so much truth and adventure in his writing that it is a <u style="font-style: italic;">MUST READ</u> to any aspiring young chef. </div>
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<span style="color: #a64d79;">What was first, the egg or the hen?</span></h4>
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This is how I feel about this top two books, and because I can't choose the order of importance I will flip a coin and say #2 is....</div>
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2. THE LAROUSSE GASTRONOMIC, Culinary Reference Book</h4>
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Yes, let's call the "MOMMY" of all Cooking books! It is an Encyclopedia of most known to mankind eatable ingredients, recipes and techniques. My favourite for sure is the definition of SUGAR, it dedicates 6 pages talking about sugar, from history, to how it gets done, to cooking technicalities. Wow, it is information that has stock in my head and I use on daily basis. </div>
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The first Edition was written in Paris in 1938, if I am not mistaken the last updated edition was in 2009; with Joël Robuchon as President of the committee, you know is serious business this book. Then reading the people who participated in the in put of the book like one of my favourite female Chefs Anne-Sophie Pic, super Pastry hero Pierre Hermé and multi Michelin Star Chef Jean-François Piège, that is just 3 names out of 16 top french Chefs. </div>
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</h4>
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1. LE REPERTOIRE DE LA CUISINE, Basic reference to the cuisine of Escoffier</h4>
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If the Larousse Gastronomic is the mommy, then Le Répertoire is the "Bid Daddy". By all means all the french techniques that changed humans eating habits (for the good), making accesible feast like a king for most of us. 6,000 dishes compacted in a pocket size book in less than 250 pages. Where you can go to the dessert section, and look for soufflés and there will be 2 techniques how to achieve a perfect soufflé with 45 different classical flavour recipes. Or check the Hors D' œuvre, having over 100 ideas to twist, make and get inspired by. </div>
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<i><span style="color: #a64d79;">As always the culinary world keeps pushing the boundaries of what is known today, but let's not forget that you can master the food of today, if you don't understand the classics of the past</span></i><span style="color: #a64d79;">.</span></h4>
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Unknownnoreply@blogger.com0London, UK51.5073509 -0.1277582999999822351.1895294 -0.77595179999998221 51.8251724 0.52043520000001775tag:blogger.com,1999:blog-4978511369510531089.post-44140599238257620172015-06-11T10:43:00.001+01:002015-06-11T10:44:56.620+01:00Chicken and yoghurtDifficulty: *<br />
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Glorious chicken recipe, perfect for summer and bbq's!</h2>
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I am serious when I say it, this chicken recipe will make you if not leak your plate at least suck your fingers!!! The yoghurt tenderise the chicken, the spices penetrate the flesh making every bite a succulent piece of meat. My friend Lyes gave me this recipe and is so delicious!!! It is very easy to make, add a fresh salad and you will have a very healthy and delicious meal with no effort at all! <span style="text-align: center;">Having a barbecue this summer? No problem! this chicken will stay juicy! It is dressed to impress!</span><br />
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I suggest start one day before to marinate it.</h3>
Ingredients:<br />
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<li>Chicken thighs</li>
<li>lemon zest</li>
<li>salt and black pepper</li>
<li>cayenne pepper</li>
<li>greek yoghurt</li>
<li>olive oil</li>
<li>grated ginger</li>
<li>grated garlic</li>
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Very easy, place the chicken where you can store it in the fridge and you can bake the chicken.</div>
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Add all the spices, seasoning and zest.</div>
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You can grate the garlic and ginger, or buy it already grated and just add a teaspoon. </div>
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Mix it well, rubbing the seasoning all over the chicken</div>
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Add about two table spoons of greek yoghurt and mix well</div>
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Cover and let it marinate at least two hours, for best results 24 hours. </div>
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Bake around 180° C for 30 to 40 minutes, depending on your over, the chicken will have this beautiful crust from the spices and yoghurt, to make sure the chicken is cook, cut a little piece and clear liquid should come out and it should look white meat through. </div>
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Unfortunately I don't have a picture of how it looks like when is cooked, it was too delicious for me to wait, but next time I make it I will add the picture to it.</div>
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Enjoy!!!</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4978511369510531089.post-57626427175364490772015-05-04T17:00:00.001+01:002015-05-04T17:00:24.316+01:00Nashville<br />
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Is Nashville y'all!! Road trip city #3, country music, bbq ribs and real cowboys!</h2>
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From Kentucky to Tennessee...</h4>
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After leaving Cincinnati, feeling on a sugar rush we stop by Hodgenville, Kentucky. This is the birthday place of Lincoln. It is a very small but has that a great charm, if you are fan of Lincoln, you should stop by and get a feel of his up bringing. </div>
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The great thing about traveling by car is that you can see the change of scenery, warmer weather, different trees. </div>
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Why I wanted to go to Nashville...</h4>
First of all I love American southern accents, is so musical and mellow that I could hear it all day; also because of the tv show, lame as it sounds, it is true. If you haven't watch it, check it out is all about country music and lots of drama.<br />
Nashville is known for being a music destination, specially country music, where lots of famous people have started or have passed by. It is a city that I would visit again and spend a couple of more days there.<br />
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I will give you 3 reasons very good reasons to visit Nashville:<br />
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<li>Great music destination: alive music every where, great ambience and lots of fun at Broadway Street in Down town. Soft and up beat country, blues, oldies, main stream, karaoke... </li>
<li>Grill & Bbq heaven: ribs, wings, onion rings, list can go on... your belly will be satisfy!</li>
<li>Beautiful city: great buildings, beautiful music venues and equally gorgeous people (real cowboys)... </li>
<li>BONUS REASON: is on the way to the Jack Daniel's distillery!!! </li>
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Broadway Street is the place to be at day time or night time, there is lots of cool bars with alive music. I loved the <a href="http://www.theoriginaltinroof.com/" target="_blank">tin roof</a>, the music was a mix of main stream, oldies with country bits. Everyone dancing, cheering, singing. During the day you can walk around see lots of shopping stores for souvenirs, cowboy boots, hats...</div>
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It is all about the grill & bbq...</h4>
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Bbq ribs, in this area are served with no sauce, the mesquite spices gives an extra spicy and smoky flavour. Even the pull pork sandwich is not covered with extra sauce. All the bbq sauces had a nice heat, some of them were more sweet or more smokey. </div>
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<span style="text-align: right;">Jack Daniel's distillery </span></h4>
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Driving about 40 minutes away from Nashville is the Jack Daniel's distillery, on this day we had one of the most amazing days, the weather was so sunny and warm. The whole road was full of beautiful trees with white flowers that looked like cotton balls. The green hills with happy cows looked like from a picture, you are entertain for miles. </div>
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It is worth to spend at least half a day in the area. Have some amazing bbq ribs or a pull pork sandwich with lots of bbq sauce at the Barrel House.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4978511369510531089.post-67973262029801600962015-04-15T23:58:00.001+01:002015-04-15T23:58:33.064+01:00Cincinnati <h2 style="height: 0px; text-align: center;">
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Road trip city #2, German town and cheesy donuts!</span></h2>
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day 1</h2>
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When we took off from Chicago, it was very exciting! we were going to travel through 11 states (around 2,100 miles) in roughly 6 days, it has been one of the most challenging trips I have done. </div>
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It was just me and my sister, two gals driving to the south of the US looking for good food and good music! </div>
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Before taking off I checked, it was gonna take us about 4 and a half hours to arrive to Cincinnati, but in reality it took us close to 6 hours, we were taking our time, driving, listening to an infinite play list, and drinking enough water to stop every hour at the gas stations. </div>
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The first state to cross after leaving Illinois was Indiana, when we were crossing as you can see it was a beautiful afternoon, I saw the temperature rising outside as we were driving more south. </div>
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<i>In one afternoon we drove by Indiana, Ohio and Kentucky</i></div>
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Cincinnati is in the Ohio side, once you cross the river you are in Kentucky.</div>
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Food for the skinny soul...</h4>
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We ask around for the typical thing to eat in the area, we try the Cincinnati style chilli. It was served over spaghetti, and lots of cheese. This "spaghetti" you don't roll it on your fork, you chop it and mix it all through, melting the cheese with the heat of the chilli. It is absolutely delicious!</div>
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My sweet food American dream...</h3>
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The other speciality of the area are the grilled cheese donut, by the way they use already glazed donuts. </div>
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We shared the donuts to try them, I do like the sweet and savoury combinations, but I do think as well they are a bit sweet. </div>
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<i>Chocolate mascarpone and bacon</i></div>
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<i>Just melted cheese</i></div>
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<i>Peanut butter and banana...yummy!</i></div>
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Trying this donuts made me realise that people here really think out side of the box, taking such a comfort food as a donut and made it into a very filling meal, (not very healthy) but... I would considerate a serious guilty pleasure. That is so inspiring about seeing food like this, it is unforgettable. </div>
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The Music and the night life...</h4>
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<i>As a German town they have a great culture of beers and local breweries. </i></div>
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Music is taken seriously with German style and communal Munich tables. </div>
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Something that I loved Cincinnati it has the size of city but the vibe of town. It has it all! beautiful green surroundings, it has a vibrant during the day and a exciting night life. Big in sports, locally sourced, people very proud of their heritage. I think it is really worth it to go and pay a visit!</div>
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This wouldn't have been possible without our hosts, my cousin Mario and his lovely girlfriend Allison. We learnt and enjoyed it so much! </div>
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Unknownnoreply@blogger.com0Cincinnati, OH, USA39.1031182 -84.51201960000003138.9049932 -84.836116100000027 39.301243199999995 -84.187923100000035tag:blogger.com,1999:blog-4978511369510531089.post-8166616405562162262015-04-13T17:22:00.000+01:002015-04-13T17:22:52.013+01:00Chicago<h4 style="height: 0px;">
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Road trip city #1, the beginning and the return...</h2>
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It is true, it is windy, amazing buildings, a beautiful river that crosses the city and once a year it turns green for St. Patric's day. They even have their own fresh water beach! I am pretty sure lots of people know that, but I didn't know, and I didn't believe that a lake could have such a wild waves. <br />
Food is diverse like any other city, but with many taco places as in any city in Mexico. The "Bean" is as cool as it looks in the pictures. My road trip started here, I spend a few days before and after, I got time to rest, to check last minute details and prepare for some intense driving. Also to do some shopping, drink coffee and try some of their local crafted beers.<br />
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I wish I could say more about Chicago, but I was a bit jet lag, I arrived very tired, not able to sleep a lot in the plane. Straight away my sister picked me up, with my light head try to get ready to go out and meet my cousin that I haven't seen in a very long time. We had dinner at a Sushi place, full of hipsters and great ambience. I most admit the latin influence is hard core in Chicago.<br />
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Wasabi</h3>
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(Japanese Restaurant, more known for the Ramen)</div>
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http://www.wasabichicago.com/</div>
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Yes, that is jalapeño on top!</div>
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Wagyu beef tartare on top! Yummy!!</div>
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Steam pork buns, as good as always!</div>
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Deep dish pizza at Lou Malnati's</h3>
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Traditional deep dish pizza, one slice was enough!</div>
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Deep dish pizza is part of what you would eat in Chicago, there is a couple of famous places where you would go and eat it. We order an appetiser with of course 90% of it deep fried and then a small pizza, and one slice was enough!</div>
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San Soo Gab San, Korean BBQ</h3>
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(where some asians like to get "turn up")</div>
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Truly amazing experience with loads of side dishes, super nice marinated beef, this was a great way to say goodbye to Chicago. </div>
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Glazed & Infuse, Donuts for breakfasts...</h3>
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...there is a que outside!</div>
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First time is a charm, I went for my Sunday breakfast at Glaze, I mean the diversity of donuts are amazing, I am not a big fan of stuffing my face with sugar first thing in the morning, but oh well that is what some people in Chicago do, so I had to give it a try! I chose the bacon glaze with maple syrup and bacon. For my taste it is too sweet, couldn't finish it, but it was a sweet experience.</div>
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The Lockdown, Burgers and sweet potato fries</h3>
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best sweet potato fries ever!</div>
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Burger night at the Lockout, well the place choice of music is not my cup of tea, as it real heavy metal, but the ambience is respectful and very friendly. Besides they make the best sweet potato fries I have ever tried. We order the goat cheese and portobello burger, the special thing is the pretzel bun, a total winner!!!</div>
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Chicago fine skyline of beautiful light up buildings, this picture was taken from the Adler Planetarium.</div>
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It looks likes I just spent my time in Chicago eating, and well yes I did, I am missing more places, overall it was a great experience and I would like to go back to Chicago in the summer. I am not the most conventional tourist, I like to wander, to eat and try new things, I like to see how people drink their coffee, or maybe how they sitting down on a bench. I love to smell the air and listen to people accents.<br />
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If you are thinking of traveling, read some of <a href="http://thevanillaproject.blogspot.co.uk/2015/04/road-trip.html" target="_blank">my tips</a> for traveling here @<a href="http://thevanillaproject.blogspot.co.uk/" target="_blank">the Vanilla Project</a>.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4978511369510531089.post-15491451671321785082015-04-09T15:18:00.001+01:002015-04-09T15:18:37.367+01:00Cauliflower LasagnaDifficulty: **<br />
for 2-3 people.<br />
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<span style="font-weight: normal;">The calcium packed Lasagna</span></h4>
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I love Cauliflower cheese, but is always like a side dish more than whole meal, so I made it a bit more substantial and add it more veggies, so just follow the instructions, it is very simple.<br />
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<i>For gluten free option use gluten free lasagna sheets and use corn flour for the sauce. </i></div>
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<a href="http://1.bp.blogspot.com/-ViRpnRGNZ7g/VSXZoY21xFI/AAAAAAAAGII/_AIoxa1op2A/s1600/IMG_2370.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ViRpnRGNZ7g/VSXZoY21xFI/AAAAAAAAGII/_AIoxa1op2A/s1600/IMG_2370.jpg" height="400" width="300" /></a><br />
Ingredients:<br />
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<ul>
<li>one cauliflower</li>
<li>grated cheddar cheese</li>
<li>1/2 cup of milk </li>
<li>2 tbsp of flour</li>
<li>salt and pepper</li>
<li>frozen or already drained corn</li>
<li>mushrooms</li>
<li>lasagna sheets</li>
<li>vegetable stock cube</li>
</ul>
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Instructions:</div>
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<li>Fill up a large pot of water, add vegetable stock cube, salt and pepper and bring to a boil. </li>
<li>Prep the cauliflower, by cutting them in bite size.</li>
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<li>when the water is boiling blanch the cauliflower for a few seconds, drain the cauliflower keeping the water. (this water or stock will be used to make the Bechamel sauce.</li>
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<li style="text-align: left;">Prepare your mould with the first layer of lasagna, I always like to oil spray it, so it's not so hard to wash the dish after. </li>
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<i>Keeping the stock will add flavour and nutritional value to the sauce. </i></div>
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<a href="http://1.bp.blogspot.com/-21ZxR3jM1vM/VSXaEGC_pPI/AAAAAAAAGJE/Lc1EKKqtUDU/s1600/IMG_2343.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-21ZxR3jM1vM/VSXaEGC_pPI/AAAAAAAAGJE/Lc1EKKqtUDU/s1600/IMG_2343.JPG" height="240" width="320" /></a></div>
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<i>Use all purpose flour, to replace for a gluten free option add a tblsp of corn flour, potato starch or gluten free rice flour. </i></div>
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<li>In a small pan, melt 65 g of butter, add the flour and stir until looks like a paste, add the milk and 1 cup of the cauliflower stock.</li>
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<i>It is important to cook the flour properly so you can't taste it after, you will know when it's cooked when the butter develops a lovely golden colour and you will smell the nuttiness from the brown butter. </i></div>
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<a href="http://1.bp.blogspot.com/-2cC1ZiPsIWQ/VSXaKI0WeUI/AAAAAAAAGJQ/fmnGveF_oUY/s1600/IMG_2346.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-2cC1ZiPsIWQ/VSXaKI0WeUI/AAAAAAAAGJQ/fmnGveF_oUY/s1600/IMG_2346.JPG" height="204" width="320" /></a></div>
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<li>Cook until is thicken, add a hand full of grated cheese, salt and pepper. </li>
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<a href="http://2.bp.blogspot.com/-nN2VI3NBEl0/VSXaNesCbfI/AAAAAAAAGJY/3iW_yAuWKSY/s1600/IMG_2351.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-nN2VI3NBEl0/VSXaNesCbfI/AAAAAAAAGJY/3iW_yAuWKSY/s1600/IMG_2351.JPG" height="251" width="320" /></a></div>
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<li style="text-align: left;">Start the layers, add the cauliflower, the sauce and some cheese</li>
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<a href="http://2.bp.blogspot.com/-k6_2r7jgunU/VSXaZjExA_I/AAAAAAAAGJk/qxbe5HMpKnU/s1600/IMG_2353.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-k6_2r7jgunU/VSXaZjExA_I/AAAAAAAAGJk/qxbe5HMpKnU/s1600/IMG_2353.jpg" height="320" width="240" /></a></div>
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<i>You can also use yellow cheese, goat cheese, feta cheese... it is up you. </i></div>
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<a href="http://2.bp.blogspot.com/-a_ji0cP9j0g/VSaBDVNFxWI/AAAAAAAAGKE/Lk5eyA-1aTI/s1600/IMG_2355.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-a_ji0cP9j0g/VSaBDVNFxWI/AAAAAAAAGKE/Lk5eyA-1aTI/s1600/IMG_2355.jpg" height="295" width="320" /></a></div>
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<li>For the second layer, I am going to add some mushrooms and corn, so slice all the mushrooms and sauté them with a touch of butter, and season them with salt and pepper.</li>
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<i>Using butter will give a nice brown glaze, and nuttier flavour.</i></div>
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<i>I love the flavour of mushrooms, they are so earthy and juice, they are a very good source of calcium and vitamin D. Great combo!!</i></div>
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<ul><a href="http://3.bp.blogspot.com/-2L9gxC9J4Ag/VSXZwax82hI/AAAAAAAAGIY/-RphXHAjlCs/s1600/IMG_2366.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-2L9gxC9J4Ag/VSXZwax82hI/AAAAAAAAGIY/-RphXHAjlCs/s1600/IMG_2366.jpg" height="200" width="150" /></a>
<li>Add another layer of lasagna, cauliflower, corn, mushrooms, cheese and sauce. When you finish all the layers, add a touch of salt and pepper, at this point you want to check if you have enough sauce to cook the pasta sheets, if it looks dry add a couple of table spoons of your cauliflower stock. Cover it with foil paper and let it rest over night. If you want to cook it straight away that is fine too, just add extra liquid to make sure the pasta gets cooked.</li>
<li>Pre heat the oven around 180°C, bake the lasagna for 30 minutes. Remove the foil paper and insert a knife to make sure the pasta is cooked through. You know it's cooked when you don't feel any resistance. Finish to bake with no foil, to get the cheese on top all yummy and crusty. </li>
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<i>You can make this lasagna with so many other vegetables or even add some bacon or chicken!</i></div>
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<a href="http://1.bp.blogspot.com/-7zmeCGLND_I/VSXZtIGA0ZI/AAAAAAAAGIQ/SBj7MzrPLEE/s1600/IMG_2372.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-7zmeCGLND_I/VSXZtIGA0ZI/AAAAAAAAGIQ/SBj7MzrPLEE/s1600/IMG_2372.jpg" height="400" width="392" /></a></div>
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<i>To make it extra healthy, do just 2 layers of pasta, in between pack it with as much vegetables you can, use olive oil, use just the cauliflower stock to make the sauce instead of the milk. </i></div>
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Hope you enjoy it!</div>
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<!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F4.bp.blogspot.com%2F-HJdg33iPr1E%2FVSXZ9OiuO1I%2FAAAAAAAAGIw%2Fuxm0uNuCI_s%2Fs1600%2FIMG_2341.jpg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://4.bp.blogspot.com/-HJdg33iPr1E/VSXZ9OiuO1I/AAAAAAAAGIw/uxm0uNuCI_s/s1600/IMG_2341.jpg" -->Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4978511369510531089.post-54676798965165551932015-04-02T23:50:00.001+01:002015-04-10T20:05:48.506+01:00Road Trip<h2 style="text-align: center;">
<span style="color: #741b47;">2015 US Road trip</span></h2>
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<span style="color: #a64d79;">Chicago-New Orleans</span></h3>
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<span style="color: #a64d79;">Before flying out...</span></h4>
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Have you felt like the city eats you alive? I felt like that for a long time, no energy, no positive attitude and nothing was good enough. So I planned this road trip in less than a week, spending most of my savings to make it happen, a trip of a life time.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://3.bp.blogspot.com/-tcNU_XVNOQU/VR1tG-qntZI/AAAAAAAAGF8/4PvkH9Mj50g/s1600/IMG_2081.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-tcNU_XVNOQU/VR1tG-qntZI/AAAAAAAAGF8/4PvkH9Mj50g/s1600/IMG_2081.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px;">windmills from Indiana</td></tr>
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I wanted to spend my birthday in New Orleans, and I was flying to stay with my sister in Chicago. Looking all options between flying there for a few days or driving, for a bit more money I would be literally visiting 11 states from the US in few days. It was very ambitious but I did it. After feeling all drained and passionless, what a better place to go than the birth place of Soul food and music. The idea was go to as many places related with this subjects "Soul Food & Soul Music", so we did. So here is the story of how I made it happen through driving over 2,100 miles round trip from Chicago to New Orleans and ... the way back.<br />
Lucky for me I just gathered enough air miles through British Airways to make pay a round ticket to Chicago, if I wouldn't have this miles I literally wouldn't have made it. This time of the year (before spring break) is cheaper than the summer. It was my birthday so I got lots of lucky money from my beautiful husband as well.<br />
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<i>The US is a huge gem of beautiful scenery, amazing roads, and undeniable friendly people. On the road you can find gas stations, hotels, touristic points in less than 15-20 miles from each other.</i><br />
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My sister rented the car in Chicago and we had it for 8 days. I arranged the hotels, I used <a href="http://choicehotels.com/" target="_blank">Choicehotels.com</a>, is a cheap and average chain of hotels and give you several options with in the US, and some international cities. The advantage of this is that they are in down towns as well as in the outskirts of the cities. Most of them are very comfortable, they offer a continental breakfast, have parking and you can modify your booking on their website.<br />
To organise my trip I used Onenote from Microsoft, you can use it to access date from any mobile, up load photos, keep pages with security password. I copied all my hotel reservations, I made my itinerary, I wrote notes on places I should visit. Because is linked with hotmail you can share it with people through email, for example I sent my husband a link where he could see the information with out modifying anything, he could see the name of the hotel where I was staying and phone number it case I needed to be reached.<br />
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<span style="background-color: white;"><span style="color: #c27ba0;">(<b>All this tips are based on my own experience, this suggestions are specially for first time travellers of the road, if you haven't drive in the US, read about their driving rules, they are very different than the UK. My sister and me both have US driving license so we are very comfortable on the roads.</b>)</span></span></div>
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So here are the quick steps to organise a Road trip:<br />
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<b><span style="color: #a64d79;">Choose a theme for your trip:</span> </b>The aim of the trip should be enjoying the drive, the beautiful roads, the hidden gems on the road. But you need to have your priorities. For me it was all about the food and music. What I did is before leaving to my trip I looked per city places where to eat and where to listen to local music. I used the local website, trip advisor and you should consider yelp as well as is very popular in the US.<br />
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<b><span style="color: #a64d79;">Get your dates right:</span> </b>if you fly from Europe to the US you gain hours, when you come back you might even lose a day, consider that and <i>the jet lag.</i><br />
<i><br /></i><b><span style="color: #a64d79;">Get a good companion: </span></b>I did this trip with my sister, although initially was meant to be with my sister and cousin, it didn't happen like that. You can do it by yourself if you want but I think it will be more expensive this way. It was easier to do it with just one more person because you don't divert from the original plan. We have very similar taste so we didn't argue at all of things to do or places to go.<br />
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<span style="color: #a64d79; font-weight: bold;">Get a Cash Passport from Travelex: </span>Most banks will charge you for using your cards abroad. If you are gonna exchange a significant amount (you don't want to carry lots of cash on you) get a Cash passport, let's say you want to exchange £1000.00 that will be a lot of cash to carry around, right? </div>
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Get your card (For free), pre order the exchange online (always better than in the counter). You can register online the card, check the balance and deposit more if necessary. If you lose your card during your trip, you can get the cash back. They don't charge you for any transaction, you can pay for $1.20 or $300.0 it doesn't matter, it works like a debit card. After you can add pounds, euros, dollars again!<br />
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<b><span style="color: #a64d79;">Get your plane ticket: </span></b>considering the time difference it is important, specially if you are coming back to work straight away. If you are doing a Road trip straight away, give yourself at least 24 hours to adjust to the local time before hitting the road. Same for the way back, the jet lag is more harsh on your way back to Europe time, give yourself at least 48 hours before going back.<br />
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<b><span style="color: #a64d79;">Rent the car:</span></b> Choose well known companies, my advise will always be this, for two reasons: </div>
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<b>No. 1 </b>if you (knock on wood) have a flat tire or a minor accident it's easier to get a replacement faster.<br />
<b>No. 2</b> cheap companies will always try to trick you into more bills just when you are returning the car, if you have doubts look for the companies' reviews. </div>
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The cheapest way to get the car is to return it to the same place where you pick it up. Of course you can return it somewhere else, but you might end up paying from $300 to $500 more, just to drop it somewhere else. </div>
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Always get the insurance, you might be confident about your driving but you can't be about others. Use a credit card to rent the car, some credit cards have insurance for when you travel abroad, check this with your CC company. The reasons for using a credit card is because if they use a debit card, they will hold a deposit of usually the total amount of the length of the rent. So if all your money is in a debit card you will not have that money available.</div>
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<b><span style="color: #a64d79;">Consider the fuel: </span></b>When you are choosing a car check online the yield of gas per gallon when driving in the city and on the highway. <a href="http://mapquest.com/" target="_blank">Mapquest.com</a> do this calculation for you, add the start point, cities where you will stop and your end point. This is a expend that is very important, to make the best of the car, ask what type of fuel you should use. In my case a bit over 8 gallons where around $20 and it yield around 300 miles. A couple of times we hit some traffic outside the big cities so it was less, and some times we were longer in the down town so it varies, but end of I fill the tank 6 times for a 2,100 miles. </div>
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<b><span style="color: #a64d79;">Have a very long playlist: </span></b>My sister and me both had very long playlist of music, we plugged our iphones (you need the usb cable) and it was fantastic. Radio sometimes doesn't tune for a long time as you are driving by, I totally recommend sometimes to have it off while some one is having a nap. But definitely you need it to hype yourself up, specially if you hit the road while is dark. </div>
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<b style="color: #a64d79;">Cost for food:</b> You can eat from $20.00 per day if you want to, but we were there to eat. so per person it was around $50.00. What we did is: we took in every hotel we stayed the continental breakfast, took an apple or a banana for the road. In the rooms you have a coffee maker so you just take your coffee or tea take away. The places where we ate are for locals so they were very reasonable, we were no there for the Michelin Stars. If you want to find out pointers of how to eat abroad check this out: <a href="http://thevanillaproject.blogspot.co.uk/2015/01/pointers-how-to-choose-restaurant-abroad.html" target="_blank">Eat good food abroad</a><br />
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<b style="color: #a64d79;">Be safe: </b>Don't drink and drive, you are in a foreign country and rules don't apply the same. Always be friendly. Ask the locals or authorities where is safe to go and where is not. For gals, I felt a bit not happy with a hotel, I changed hotels straight away (you will read about it). Thinking about money sometimes make things fussy, well don't get confuse your safety is first, if you don't feel safe just move on, a couple hundred dollars are not worth a scare. </div>
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One more piece of advice is if you are most likely be jet lag, don't drive when it gets dark, at least not for the first five days. I didn't, during the day I was fine, but as soon as the sunset was coming, my eyes were filling pretty heavy. You don't want to snooze in those conditions. I will keep writing about my road trip so check in back soon!!!</div>
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... one more thing is you decide to do your trip, share with me your wonderful experience!</div>
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Unknownnoreply@blogger.com0Chicago, IL, USA41.8781136 -87.62979819999998241.497477599999996 -88.277991699999987 42.2587496 -86.981604699999977tag:blogger.com,1999:blog-4978511369510531089.post-40239670211664887102015-01-19T08:00:00.000+00:002015-01-21T10:56:03.007+00:00Pointers, how to choose a restaurant abroadBeing honest, if you have read my blog, you know by now I love eating, it is my passion. I try to be fearless when it comes to eat new things. When I travel I just go for it. More than once I have eaten so much that I have pretended to be a pregnant woman. Yes! That much!<br />
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Travel recommendation about food and where to stay goes back to the late 1800's. Like the Michelin guide in Europe, now is focus in gastronomic restaurants and most likely expensive ones. But, what about the local food, the laid back shack or the underdog food truck? If you like to chill out on your travels and not bother to go for the obvious choices, how do you pick?<br />
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Recently you have helpful tools like trip advisor who helps you to guide you on where to eat. But even when technology get involved might not be what you want.<br />
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Here are my pointers on how to eat local food at local prices when traveling in Europe: </div>
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1. Ask the locals: before wondering around the back alley from the touristic streets, ask in your hotel or wherever you can eat good local food. Ask for their average spending and just go for it.<br />
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2. Trust your nose and then your eyes: when you walk around looking for a place and you smell pleasant food odours, is a good sign, is even a better one, when you see locals and is busy.<br />
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3. Clean is always important: if you are not sure about how clean is the kitchen, go to the toilet. How the toilet is kept is a good indication on their cleaning standards.<br />
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4. Choosing over internet reviews: having the judgement on how to take a review is complicated. Most people when they have a bad experience they will write emotional. Even if it had nothing to do with food. Always go for the objective reviewer.<br />
Fresh and nicely cook food might not look creatively presented, but it might be still amazing food. If you read "it didn't had the Wow factor" IGNORE THAT REVIEW! That person is confusing pretentious food, for delicious. Want to see the WOW Factor, be prepared to pay over £100.00 and be rated under Michelin. </div>
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Before choosing compare prices, if you are lucky they will have a menu and pictures. I love when people recommend you straight: Try the Octopus Salad! Check how many times it has been reviewed comparing to others.</div>
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5. The best food might come from humble places. Don't expect a Chef jacket, best places I have eaten, is run by couples or families. I remember in Alicante, Spain the best Chipirones en su tinta (ink stuffed squid) little restaurant run by a couple. The wife cooked the husband run front of the house. Spectacular.<br />
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7. Don't be put out by the locals. Locals might be protected of their NON tourist zone. Don't take it personal.<br />
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8. Learn key words in their language. Gracias,<i> por favor, merci, ciao</i> ... It is always appreciated.<br />
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9. Be aware they have no concerns about dietary requirements! Out side Canada, USA or UK people don't have as much allergies or dietary requirements. Always be careful!<br />
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10. Work the GPS: if you are renting a car or have wifi on your phone, use it to find places out side the touristic areas. Part of traveling is to see how the locals live, even if sometimes is scary. I will say if you don't feel save just turn around and find a place where you feel more comfortable.<br />
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11. If you didn't order it don't pay for it. It's an old trick but in some places they still apply that rule, they give you a bread of basket and in the menu they will have tiny letters saying that the bread of basket is €2.00.<br />
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12. If it's expensive, doesn't mean it's good: nice decor just mean where they decided to invest more.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4978511369510531089.post-73299125739119307432015-01-18T22:30:00.000+00:002015-01-19T00:40:29.090+00:00Art display or cruel humiliation<div style="text-align: center;">
I guess all animals including humans eat by appeal of looking for healthy food, if you are a lion you look pretty tasty if you are jumpy zebra.<br />
During thousands of years humans have turn food to look more appealing, appetising, opulent and eccentrically abundant. For simple reasons to please, impress or even prevent war.<br />
Today our reasons are as vain as attract customers from a display window, making them believe that they will have a personal banquet.<br />
But and for me is a big BUT, is the waste! Specially when is seafood, wow! We hear that our Oceans are suffering and we don't care! We are doing it for a moment, a moment were people will look at the window and might not look back!<br />
My second big complain, and the reason why I am writing this post is because, about two years ago, I was walking down Piccadilly street and we stop to look a window display, were usually you see very abundant shellfish and big fishes. This time they had this massive octopus, just hanging. In my opinion that display belong to freak circus. Where does the line between a food display is an invitation to admire beautiful food and ingredients, from the cruelty of lifeless animal.<br />
I am no vegetarian, but I do not agree with that kind of humiliation. So, what do you think, judge by yourself. <u>Would you go in and order octopus?</u></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4978511369510531089.post-78464607004346090212014-09-30T11:16:00.001+01:002014-10-04T12:30:43.644+01:00The Dairy<div>
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I love eating in restaurants, actually is something that excites me and I am always looking forward. For those new spins and dishes with personality that creative Chefs are pleased to show.<br />
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The Dairy (Clapham), has been one of the most eye opening places I have visited this year. Honest, simple, creative, tasty, I can't ask for more. When we went, back in March, one of the people serving told us that they were pushing for a Michelin Star, I answered: if you don't get it, don't take it personal, you guys are doing the right thing, the food is amazing, the service is great (informal, but efficiently knowledgeable).To get a Michelin star is very Political, and sometimes has nothing to do with food. <br />
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You know how I rate a place, if I can remember the flavours. If i can remember that pea puree, or the chicken juice, or the pickled carrot; those little details. After eating in some many places around the world, you can read when a Chef is cooking from the heart, head or even worst 'ego'.<br />
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<a href="https://lh5.googleusercontent.com/-dwuGGjiVRwI/VCqC-BICCKI/AAAAAAAAF2s/Vaz-9B0lsyI/s640/blogger-image-230353720.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://lh5.googleusercontent.com/-dwuGGjiVRwI/VCqC-BICCKI/AAAAAAAAF2s/Vaz-9B0lsyI/s320/blogger-image-230353720.jpg" width="320" /></a>Most Michelin Star restaurants forget to cook from the heart, they become a Technical machine, to please some "critics" that I don't even know if they are actually qualified to rate my food, or your establishment. My latest Michelin restaurant visit, (I will omit the name of the restaurant for conflict of interest) it was that, a beautiful visually technical perfection for every dish, although I agree on serving 3 things on the plate, but they have to be absolutely divine on your mouth. But, big disappointing on the the dessert, how can a beautiful, colourful and playful sweet dessert can be so rubbery and far from pleasant. Well, the answer goes back to pleasing the ego, choosing chemicals over good old cream and egg whites. The worst part, this "critics" choosing visual for flavour. </div>
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I am Chef, I work in a restaurant, but I will applaud any soul who cooks with passion no matter where or what with.</div>
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Here are some photos from the Dairy:</div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4978511369510531089.post-54416216992208347602014-09-30T11:13:00.001+01:002014-10-04T12:05:19.366+01:00Review on "Chef" Movie I love that people are still turning their attention to the Culinary World. Tv shows like Hell's Kitchen, Top Chef, Kitchen nightmares, even if is just a little taste of the ocean of stories lived in a professional kitchen. Pressure, adrenaline, sweat, tears and blood, daily components of the Chef's life.<br />
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A few days ago, I watch the movie Chef, the plot had a very close resemble of what I had heard before. </div>
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<i>The control over the artist</i>:</div>
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<span style="color: blue;">"do what works"</span></div>
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<span style="color: blue;">"my money, my kitchen"</span></div>
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<span style="color: purple;">"I just want to cook good food"</span></div>
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<span style="color: purple;">"I lost my passion in the way"</span></div>
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I actually know a very Talented Chef, that changed a very opulent and glamorous kitchen in Las Vegas, for a taco Truck. Eventually he went back to work in a restaurant, but you can see as long as you have passion, a Chef just needs his knife and a source of heat.</div>
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My favourite part of the movie was when he shouted at the food critic, in real life, I haven't heard that happening. I have imagine doing it myself, shouting <span style="color: purple;"><i>"heartless frigid bitch" </i></span>(to a food writer from a well known news paper in London). After my ego healed I accepted there was room for improvement but as well, not to take seriously what in her opinion was a very poor meal. Because her opinion is based on her perception of the world. Come on! Hibiscus Restaurant is still in the top of London! Two Michelin Stars and I can tell you I was not impressed by the food at all. I don't see how smoked oil in every dish and burping chemicals 12 hrs later can be consider a great meal!!!</div>
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Going back to the movie... The way back from Miami to LA for me was a bit boring, too good to be true. The kid was the networking hero, no big dramas? No real problems, like: we run out of vegetable oil, the ventilation is not working, the water is not running, the fridge stop working; things that happen everyday in any professional kitchen, even if is a little truck!</div>
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In general the movie was entertaining and not too far from reality. In my opinion Jon Favreau did a great job performing as a Chef. He looked the part, I can believe he likes food and he likes to eat. I enjoyed his performance and read somewhere he is actually planning to open his Cuban sandwich shop.<br />
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<span style="background-color: white;">WORST CHEF MOVIE PERFORMANCE: </span></div>
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<i style="background-color: white;"><span style="color: blue;">The worst I've seen is Katherine Heigl in the movie New Years Eve. She could've go to a culinary class just to play the part, just film 10 seconds of her chopping something. Yeah! Right! the "Executive Chef" of a Celebrity Catering company is going to be having time to be chopping something! The way that scene was directed and written is just offensive for all the hardworking women that leave their personal life when they put their uniform. Making a "sexy female Chef" just because it looks better, is disrespectful for the uniform and all the woman who bravely don't wear making everyday to go work. </span></i></div>
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For my darlings who are not in the industry, (and have the long term dream of opening a restaurant) please don't believe everything about it. If you have a dream to suddenly open a restaurant or buy a food truck, I will recommend you, not to leave your job, before you get your hands dirty in a kitchen or serving people. Having a restaurant is as glamorous as running a show in the circus. We serve and entertain, but the blood, sweat and tears stay behind the curtains. </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4978511369510531089.post-74704067102871656482014-05-19T20:47:00.000+01:002014-05-19T20:47:00.096+01:00Special desserts<div class="separator" style="clear: both; text-align: center;">
The great thing about having friends coming over to see you when you work in the restaurant is that I got the chance to mix up a little bit. </div>
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The Original Vanilla Ice cream, Coffee granite</div>
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El Martinico: Lavender meringue, Mango, lime pie mix, pink lemonade sorbet and blueberry. </div>
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Beautiful entrance at night</div>
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Chocolate Fondant, Pistachio cremeux, pistachio Ice cream, Raspberries. My original idea for the Spring Menu Chocolate fondant. A bit too complicated for our kind of service. </div>
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The canape selection from the kitchen.</div>
Unknownnoreply@blogger.com0St. James's, London SW1A 1EE, UK51.5058641 -0.1381334000000151751.5058641 -0.13813340000001517 51.5058641 -0.13813340000001517tag:blogger.com,1999:blog-4978511369510531089.post-64911991987938255722014-05-15T08:00:00.000+01:002014-05-15T08:00:01.418+01:00Special Parties menuThe exciting part of being in a Restaurant is that you get to create and play, sometimes with what you got in stock! I find it's best way to push the boundaries of knowledge and go for the unknown. This is some of the dishes that I have in the party <a href="http://avenue-restaurant.co.uk/" target="_blank">Dessert Menu.</a><br />
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<a href="http://avenue-restaurant.co.uk/" target="_blank">Key Lime pie, pretty pink lemonade sorbet</a></div>
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Chocolate Tart, chocolate rice krispie, marshmallow, cappuccino ice cream.</div>
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<a href="http://avenue-restaurant.co.uk/" target="_blank">Peanut Butter cheesecake, sour cherry compote, jelly and sorbet, black cherry sauce, graham crumble </a></div>
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Banana Breakfast, caramelized banana, coconut rum raisins, milk foam, oatmeal crumble, coconut ice cream.</div>
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<a href="http://1.bp.blogspot.com/-Q5ww37NPucc/U29zZlYhrNI/AAAAAAAAE6k/1Dsye9QUzTA/s1600/IMG_1147.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Q5ww37NPucc/U29zZlYhrNI/AAAAAAAAE6k/1Dsye9QUzTA/s1600/IMG_1147.JPG" height="320" width="320" /></a></div>
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Baked cheesecake glazed cherries</div>
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<a href="http://avenue-restaurant.co.uk/" target="_blank">Tequila Sunrise Jelly</a></div>
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My favorite!!!</div>
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Tequila sunrise jelly, orange, blood orange segments, salted lime sorbet, pink salt.</div>
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<a href="http://3.bp.blogspot.com/-WWbGIdP1GgU/U29zZNsEesI/AAAAAAAAFKc/qTcUZAKFLFw/s1600/IMG_1124.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-WWbGIdP1GgU/U29zZNsEesI/AAAAAAAAFKc/qTcUZAKFLFw/s1600/IMG_1124.jpg" height="300" width="320" /></a></div>
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Upside down pineapple cake, coriander seed and rapeseed oil cake, pineapple gel, micro coriander, pina colada sorbet.</div>
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<a href="http://1.bp.blogspot.com/-k6BbxwdX7Q0/U29zYZ9nZhI/AAAAAAAAFJQ/dpMMeN1moEQ/s1600/IMG_1121.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-k6BbxwdX7Q0/U29zYZ9nZhI/AAAAAAAAFJQ/dpMMeN1moEQ/s1600/IMG_1121.jpg" height="320" width="302" /></a></div>
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Modern Floating Island: Lime steam meringue, poached rhubarb, strawberry, basil, strawberry sorbet, pistachio streussel, vanilla anglaise.</div>
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Unknownnoreply@blogger.com0St. James's, London SW1A 1EE, UK51.5058641 -0.1381334000000151751.5058641 -0.13813340000001517 51.5058641 -0.13813340000001517tag:blogger.com,1999:blog-4978511369510531089.post-53896800654949221302014-05-11T22:42:00.000+01:002014-05-11T22:42:03.710+01:00Moving back to the Restaurant lifeWell, I must admit my Culinary career has been a roller coaster, I have done a bit of everything, the big restaurant, the spa hotel, the pastry shop, the small restaurant, the big hotel, the medium restaurant. I still don't know which one I enjoy the most. I like them all, and I have suffered them all. <br />
Anyways, since I moved back into the Restaurant business, in this exciting new adventure at Avenue Restaurant, here are some photos of the transformation of the desserts that I have created or I have been told to do.... from the beginning of the opening of Avenue to 3 months into after the opening...<br />
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<img border="0" src="http://2.bp.blogspot.com/-gdg48NLBXDs/U29zos3xx-I/AAAAAAAAFM0/amailg2aV8E/s1600/IMG_1055.jpg" height="276" width="320" /></div>
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<a href="http://avenue-restaurant.co.uk/" target="_blank">Rhubarb-Ginger cheesecake</a></div>
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Ginger-Rhubarb American Cheesecake: Creamy baked Cheesecake, incredible light, people even thought it was a set cheesecake! </div>
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<a href="http://3.bp.blogspot.com/-Xem6CSmSf0Q/U29zpJUUBZI/AAAAAAAAFNE/vZFJUBjHc7w/s1600/IMG_1056.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Xem6CSmSf0Q/U29zpJUUBZI/AAAAAAAAFNE/vZFJUBjHc7w/s1600/IMG_1056.jpg" height="240" width="320" /></a></div>
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Inspired from the McD's Apple pie, I did this yummy Bramley apple pie fritters, cook with brown sugar and cinnamon. Served with Vanilla custard and Vanilla Ice cream.</div>
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<a href="http://4.bp.blogspot.com/-FsRO9ipNfEA/U29znf8xMyI/AAAAAAAAE80/DaOtyoy-IBM/s1600/IMG_1001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-FsRO9ipNfEA/U29znf8xMyI/AAAAAAAAE80/DaOtyoy-IBM/s1600/IMG_1001.jpg" height="240" width="320" /></a></div>
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<a href="http://avenue-restaurant.co.uk/" target="_blank">Donut holes</a></div>
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The donut holes: most popular sharing dessert. Served with Chocolate Bourbon Sauce, Raspberry-Rose Jam and Vanilla Chantilly.</div>
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<a href="http://3.bp.blogspot.com/-BABg25VcTsY/U29zrJf0SVI/AAAAAAAAFNw/suw6vuBx08w/s1600/IMG_1059.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-BABg25VcTsY/U29zrJf0SVI/AAAAAAAAFNw/suw6vuBx08w/s1600/IMG_1059.jpg" height="320" width="240" /></a></div>
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<a href="http://avenue-restaurant.co.uk/" target="_blank">key lime pie Sunday</a></div>
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Key Lime Pie Sunday: super light and fresh, (homemade) graham cookie crumble, key lime pie mix turn into a foam, layered with lime sorbet, topped with a lime steam meringue. This particularly dessert is very sentimental for me, is inspired by the Legendary Souffle de Limon, from my neighbour town San Rafael, Veracruz. </div>
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<a href="http://3.bp.blogspot.com/-Yk_N4Vs9gMw/U29zoE-6DII/AAAAAAAAFI8/FihJTxD6oDk/s1600/IMG_1049.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Yk_N4Vs9gMw/U29zoE-6DII/AAAAAAAAFI8/FihJTxD6oDk/s1600/IMG_1049.jpg" height="320" width="259" /></a></div>
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<a href="http://avenue-restaurant.co.uk/" target="_blank">Blood Orange Jelly</a></div>
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Blood Orange Jelly: Beautiful, light and colorful, in contrast with Coconut Ice cream.</div>
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<a href="http://3.bp.blogspot.com/-fDta-NC2z6Q/U2-6dNa2f_I/AAAAAAAAFQ8/Ha6QI9xIgNg/s1600/IMG_1050.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-fDta-NC2z6Q/U2-6dNa2f_I/AAAAAAAAFQ8/Ha6QI9xIgNg/s1600/IMG_1050.jpg" height="306" width="320" /></a></div>
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<a href="http://avenue-restaurant.co.uk/" target="_blank">Pecan Brownie</a></div>
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Pecan-Chocolate Brownie: warm, gooey, rich, full chocolate flavour. Great for chocolate lovers!</div>
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Well, this is the first part of the journey of the pastry section @ Avenue.</div>
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Unknownnoreply@blogger.com0St. James's, London SW1A 1EE, UK51.5058641 -0.1381334000000151751.5052466 -0.13939390000001517 51.506481599999994 -0.13687290000001517tag:blogger.com,1999:blog-4978511369510531089.post-84997979801416202942014-05-11T21:09:00.000+01:002014-05-11T22:48:07.320+01:00Friendly competition<div style="text-align: center;">
The other day we organized an internal cook off, the theme was Vegetarian starter. The result was a wonderful surprise, all the dishes were so colorful, flavourful and full of skill. </div>
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<a href="http://2.bp.blogspot.com/-5zRHaiJVJPk/U2_XJQTiPpI/AAAAAAAAFS8/cSIeBHK0EJU/s1600/IMG_1199.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-5zRHaiJVJPk/U2_XJQTiPpI/AAAAAAAAFS8/cSIeBHK0EJU/s1600/IMG_1199.jpg" height="320" width="273" /></a></div>
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Rachael's watermelon gazpacho, super light, cold and refreshing.</div>
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Adam's heirloom tomato salad, brunoise of granny smith, fresh mint, beautiful creamy ricotta</div>
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Super yummy Lizzi's Raviolis, filled with beautiful yuzu & goat cheese, citrus-carrot puree, crunchy hazelnut and watercress</div>
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<a href="http://4.bp.blogspot.com/-x6sq-dv791E/U29zQsAxOmI/AAAAAAAAFIg/IsAZZ3lEx5w/s1600/IMG_1202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-x6sq-dv791E/U29zQsAxOmI/AAAAAAAAFIg/IsAZZ3lEx5w/s1600/IMG_1202.jpg" height="320" width="267" /></a></div>
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Spectacular Stephano's Gnocchi Salad, as a good italian he made his gnocchi a la minute! Artichoke, steam broccoli, carrot puree, beurre noisette foam. Stunning and elegant presentation!!</div>
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<a href="http://2.bp.blogspot.com/-6pAA5lTbzzs/U2_ROTsLhxI/AAAAAAAAFSU/xh_b3rNmGNM/s1600/IMG_1201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-6pAA5lTbzzs/U2_ROTsLhxI/AAAAAAAAFSU/xh_b3rNmGNM/s1600/IMG_1201.jpg" height="320" width="289" /></a></div>
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The winner was: Will's Leek & Rocket starter. Don't let the simplicity of the presentation throw you off, the flavour of this lovely dish was really impressive. Perfectly executed the cooking of the leek and last minute pickled carrot!</div>
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If you want to taste the winner dish it will be on this week at <a href="http://www.avenue-restaurant.co.uk/" target="_blank">Avenue Restaurant</a>!</div>
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Well done to this talented young Chefs!!!</div>
Unknownnoreply@blogger.com07-9 St. James's, London SW1A 1EE, UK51.5058641 -0.1381334000000151751.5058641 -0.13813340000001517 51.5058641 -0.13813340000001517tag:blogger.com,1999:blog-4978511369510531089.post-634211462555846322014-01-06T17:18:00.001+00:002014-01-06T21:13:27.063+00:00My theory about Taste<div>
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<a href="https://lh6.googleusercontent.com/-NZMnaU8IqBA/UsrlXdFKFkI/AAAAAAAAE4A/U18UqQhftqU/s640/blogger-image--2075542775.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://lh6.googleusercontent.com/-NZMnaU8IqBA/UsrlXdFKFkI/AAAAAAAAE4A/U18UqQhftqU/s320/blogger-image--2075542775.jpg" width="320" /></a>There is so many angles that you can perceive taste. Even if you don't think about it, taste for food is playing an important role all the time. Memory, psychology, physically, preference, culturally, gender, habits and so on...</div>
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Here is the first question for you. What order would you say your senses play when eating?</div>
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According to science you can't taste if you are impaired to smell, like when you are pinching your nostrils.</div>
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Most of us, specially Chefs, we tend to smell before trying anything. It is completely related. It is shocking when you taste something that doesn't match the smell, isn't?</div>
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Before, it was thought that we can distinguish just four main flavours. Sweet, Salty, Bitter and Sour. Japanese add it one more "umami" or savoury taste. To add to that I have my theory about taste which is: you can link any opposite flavour as long as you have a third component that can link the other two. </div>
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In the eating experience include taste! Yes but what about texture, temperature, sensation, emotions, memories.</div>
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When you eat a chilli what do you experience?</div>
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I will tell you in my experience, let's say I bite a fresh jalapeño, the first impression it feels cold, leathery skin. Once i bite and cut through the flesh, I feel instant heat. Very localised where the juices and oils from the chilli has landed. Instantly little needles start poking my tongue, and the game of pain and pleasure begins. I can feel a rush of heat going up my head and most of the time my nose will start sweating. While I am biting the rest of the chilli I can feel the sides feeling up with saliva, my guess if the firemen trying to put off fire. As well helping for the digestion of such a hostile fruit. Once my mouth have been covered with that pleasantly painful heat, there is mental debate of I have to stop or I want more. When I finally swallowed the little piece of chilli I can follow the trail of heat going down always to my stomach. </div>
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The point of this detailed experience is so I do not take for granted every bite I take. I can analyse each element of a dish. That is not including all the other senses, what you are perceiving around you:</div>
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Are you alone or with company</div>
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Is hot or cold? (Weather)</div>
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Is it day light or night?</div>
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Is it the first time you have eating that particular ingredient?</div>
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Does it take you back to your childhood.</div>
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Does it make you feel happy</div>
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Would you eat it again?</div>
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Are you actually enjoying it or is just food</div>
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When I put thought on it it becomes an extremely complex experience. It just makes me wonder this is the point where what I taste become part of a personal recollection of thousands of meals or agreeing what I have enjoyed against what I haven't. It has been as well a moment of giving second chances to mediocre or bad meals and try again until saying yes I actually that is not bad. An example was my first shawarma kebab, it had so much fresh sliced onion and garlic in the hummus that it was horrible. Now I can tell you, I love hummus, I Love kebabs. </div>
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Or I will give you another example completely opposite, just playing by perception. When I was around 10 years old my father brought this delicate, special and secret meat. He prepared it, and as a good Mexican we made tacos with this "special" meat. I am telling you the texture was interesting enough to say that it had texture it self. It wasn't the kind that melts in your mouth. No, it had some sort of fibres with some sort of crunch. The rest of the meat was buttery, packed of flavour; not too strong, not too bloody, it just felt like water to a thirsty man. It just fit my young and naive palate. When I finished 3 little tacos, my father looked so proud of me and said, do you want to know what you are eating? I thought, well yeah!!! I have a new favourite thing to eat. He answered "creadillas" (I looked around, there is no translation for this word). So, I asked what is "creadillas". He answered: the bull's testicles. I fought for them after the Bull fight. Right now and there on the table, All the food came back to the plate. Perfect example for the game of Perception.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4978511369510531089.post-11403048293747445062013-09-04T03:08:00.001+01:002014-01-03T14:52:17.482+00:00The most popular flavour in the pastry world!<div class="separator" style="clear: both;">
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Vanilla without a doubt is one of the most popular flavours in the sweet world. You would say -what about chocolate?<br />
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Well, I will make my case by saying that chocolate to be what is today, has been modify from its original form. Some chocolate companies add vanilla flavouring into the chocolate mass to make it a confiture. They are not wrong, Mexican Vanilla has a cocoa note on the nose. It does enhance the flavour in a sweet balance way. </div>
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Some people say Sugar and Vanilla is the Salt and Pepper of a Pastry Kitchen. I agree! What I love about Vanilla, it does enhance other flavours like pepper does in the kitchen. If you think of any ingredient: mango, pear, apricot, coffee, caramel, pineapple, tobacco, apple, passion fruit.... You have seen them, taste them with Vanilla. </div>
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So to inspire you, here is some recommendations:</div>
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- <b>Make your own Vanilla liquor</b>: in a flavourless Vodka or white rum add 3 whole Vanilla pods. Use 3 whole vanilla pods, that haven't been opened or previously infused. Leave the pods for at least a month, and shake now and then. Make cocktails, syrups for cakes or add to sauces for desserts.</div>
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- <b>Make</b> <b>your own Vanilla Extract</b>: for 300 ml of vodka add 12 Vanilla pods, cut them into small pieces. Shake every day. Keep it in a cool and dark place. 4 to 8 weeks later, pass it through a fine sieve. If you want to add consistency add 150 g of sugar syrup. To 130 g of sugar add 100 ml of water, cook the sugar until it reaches 118C. Let it cool down and mix with extract.</div>
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-<b> Make a Vanilla sea salt seasoning: </b>to 250 g of sea salt, add the seeds from two vanilla pods. Shake it for a few minutes, until the seeds mixed with the salt.</div>
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- <b>Make Vanilla Sugar: </b> best way is use new vanilla pods, let the oils be absorbed by the sugar. Let the vanilla pod get dried. My yield would be for one kg of sugar add 10 Vanilla pods. Seal the container or vacuum pack it. 4 weeks later blitz it in a food processor with a tsp of corn starch. Pass it through a fine sieve and keep in an air tight container. The left pieces of Vanilla skin. From the sieve turn it into a smoke scent. (Read next) </div>
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- <b>Make a Vanilla smoke scent: </b>use dried vanilla pods, add it to your smoke wood chips, the small particles of sugar will add a sweet caramel scent.</div>
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Here are a few golden rules:</div>
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<b>- Keep always your Vanilla pods in a seal air tight container, preferably vacuum packed</b></div>
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<b>- Never put them in the fridge (you will lose the moisture and quality)</b></div>
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<b>- Never boiled them, you are just burning out the flavour</b></div>
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<b>- Avoid bacteria growth by using clean equipment. Sterilise any bottles, knives or scissor to make extract or infusions.</b></div>
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I hope this information is helpful and you enjoy playing around with this techniques.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4978511369510531089.post-43934308652837420192013-01-27T08:00:00.000+00:002014-01-03T14:54:07.338+00:00Natural Hand treatment for Winter<div>
Difficulty: *</div>
<div>
<br /></div>
<div>
<a href="http://www.blogger.com/blogger.g?blogID=4978511369510531089" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="http://www.blogger.com/blogger.g?blogID=4978511369510531089" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>I have learned to love winter, even though the sun hides most of the time, it's cold and there is no leaves in the trees! However since I started making my own body lotions, my body hasn't suffered the change of climate, except for my hands. I wash my hands over 30 times a day, and working in a kitchen where flour, heat, water and so on... make my hands look and feel dry and harsh. </div>
<div>
<a href="http://www.blogger.com/blogger.g?blogID=4978511369510531089" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="http://www.blogger.com/blogger.g?blogID=4978511369510531089" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>I came up with a quick, cheap and very effective hand treatment. </div>
<div>
<br /></div>
<div>
First I used <a href="http://thevanillaproject.blogspot.co.uk/2012/07/face-scrub-for-goddess.html" target="_blank">scrub for a goddess recipe</a>, I gently scrub my hands, to remove all death skin and any impurities.</div>
<div>
<br />
Then I deep my hands and let them soak in this amazing treatment.<br />
<br /></div>
<div>
<a href="http://www.blogger.com/blogger.g?blogID=4978511369510531089" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="http://www.blogger.com/blogger.g?blogID=4978511369510531089" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>Prepare in a large container where you can dip both hands, at the same time if possible; like a bowl. </div>
<div>
<br /></div>
<div>
<h4>
Greek Yoghurt Hand treatment</h4>
</div>
<div>
<br /></div>
<div>
3 tbsp of full fat Greek Yoghurt</div>
<div>
1 tsp of honey </div>
<div>
1 tbsp of Olive oil (better if is extra Virgin)</div>
<div>
5 drops of Vanilla extract or Vanilla Essential oil</div>
<div>
1 tbsp of Milk Powder (not necessary, but gives you a plus softness)<br />
<br />
<div style="text-align: center;">
<br /></div>
</div>
<div>
<br /></div>
<div>
Place all the ingredients, mix them with a spoon. Dip both hands in the mix and cover completely your hands, leave them inside the mix for about 20 minutes. Rinse with warm water and see the results yourself!</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4978511369510531089.post-20124647522080265752013-01-24T08:00:00.000+00:002014-01-03T14:55:32.650+00:00Fruit tarts!<div>
Difficulty:**</div>
<div>
</div>
<br />
<div>
</div>
<div>
Have you seen those amazing strawberry tarts looking so glossy and appetising? </div>
<div>
You can make them at home! Is not as hard as you think.<br />
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-HE3vlPCqWno/UP8duHNQFZI/AAAAAAAAExg/w7-Kt13B8xI/s1600/IMG-20121111-00426.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-HE3vlPCqWno/UP8duHNQFZI/AAAAAAAAExg/w7-Kt13B8xI/s200/IMG-20121111-00426.jpg" width="200" /></a></div>
<div>
<a href="http://www.blogger.com/blogger.g?blogID=4978511369510531089" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="http://www.blogger.com/blogger.g?blogID=4978511369510531089" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br /></div>
<div>
You will need:</div>
<div>
<ul>
<li>tart shells</li>
<li>vanilla pastry cream</li>
<li>fruit</li>
<li>apricot glaze</li>
</ul>
</div>
<div>
<u><br /></u></div>
<div>
<u>The tart shells</u> can be purchased in super market, if you don't have experience making pastry dough and rolling it, honestly don't bother, pastry shells are perfectly fine to use.</div>
<div>
<br /></div>
<div>
Buy <u>seasonal fruit</u> or the fruit of your choice. I recommend you go for:</div>
<div>
<br /></div>
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<a href="http://4.bp.blogspot.com/-UvysrcVKP1c/TPrZfBPGLcI/AAAAAAAAAEs/SIDW86ESl6Y/s1600/IMGP0399.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-UvysrcVKP1c/TPrZfBPGLcI/AAAAAAAAAEs/SIDW86ESl6Y/s320/IMGP0399.JPG" width="320" /></a></div>
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<a href="http://2.bp.blogspot.com/-fYgQv1Zb1zM/TPraJSvu05I/AAAAAAAAAE4/Iqn_IwxKnuM/s1600/IMGP0400.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-fYgQv1Zb1zM/TPraJSvu05I/AAAAAAAAAE4/Iqn_IwxKnuM/s320/IMGP0400.JPG" width="320" /></a></div>
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<a href="http://4.bp.blogspot.com/-FYyJbGyZf5A/UDarw8_FvQI/AAAAAAAAEnk/1mD0fWVQudM/s1600/cherry2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-FYyJbGyZf5A/UDarw8_FvQI/AAAAAAAAEnk/1mD0fWVQudM/s320/cherry2.jpg" width="226" /></a></div>
<div>
<br /></div>
<div>
<div>
<ul>
<li>strawberries</li>
<li>blackberries</li>
<li>raspberries</li>
<li>blueberries</li>
<li>mango</li>
<li>kiwi</li>
<li>peaches</li>
</ul>
<div>
For the<a href="http://thevanillaproject.blogspot.co.uk/2013/01/how-to-make-pastry-cream.html" target="_blank"> Pastry Cream</a>, go to the link or browse in this blow for: <a href="http://thevanillaproject.blogspot.co.uk/2013/01/how-to-make-pastry-cream.html" target="_blank">How to make Pastry Cream</a>.</div>
</div>
</div>
<div>
<br /></div>
<div>
</div>
<div>
<u>Apricot Glaze</u></div>
<div>
Is going to help the fruit to stay fresh and glossy for a longer period of time. To make the glaze, place one small jar of apricot jam, add half of the weight of water, and bring to a boil. Once it has boiled, pass it through a fine sieve. While hot, brush it on top of the fruit. </div>
<div>
<br /></div>
<h4>
Making the Tarts:</h4>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-YV83TNoQLf0/UP8OveN2RBI/AAAAAAAAEvA/MrFnoQRehcw/s1600/Westminster-20130120-00504.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-YV83TNoQLf0/UP8OveN2RBI/AAAAAAAAEvA/MrFnoQRehcw/s320/Westminster-20130120-00504.jpg" width="240" /></a></div>
<div>
<br /></div>
<div>
<ul>
<li>Line up the tarts, removing them from the packaging. </li>
<li>place the pastry cream in a piping bag</li>
<li>pipe 3/4 of the tart shells</li>
<li>cut the fruit and decorate the tarts</li>
<li>glaze the tarts with apricot glaze</li>
<li>finish decorating them with coconut, ground nuts or simply icing sugar</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-8RSqeaN3wB8/UP8OxonfvwI/AAAAAAAAEvI/fpifVpzfBW0/s1600/Westminster-20130120-00505.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-8RSqeaN3wB8/UP8OxonfvwI/AAAAAAAAEvI/fpifVpzfBW0/s320/Westminster-20130120-00505.jpg" width="240" /></a></div>
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<br /></div>
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<a href="http://1.bp.blogspot.com/-AaJmrJw_ULs/UP8O8uSC7QI/AAAAAAAAEv4/SJF3zvvukr0/s1600/Westminster-20130120-00511.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-AaJmrJw_ULs/UP8O8uSC7QI/AAAAAAAAEv4/SJF3zvvukr0/s320/Westminster-20130120-00511.jpg" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div>
I like adding some raspberry puree or raspberry jam inside the raspberry, is an unexpected detail that makes it more tasty.</div>
</div>
<div>
<br /></div>
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<a href="http://3.bp.blogspot.com/-UjUgOGszkAw/UP8PJN6ioVI/AAAAAAAAEwc/gLoKBx9qLro/s1600/Westminster-20130120-00515.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-UjUgOGszkAw/UP8PJN6ioVI/AAAAAAAAEwc/gLoKBx9qLro/s320/Westminster-20130120-00515.jpg" width="240" /></a></div>
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<a href="http://2.bp.blogspot.com/-YK7cjR-orQw/UP8PCwlI7PI/AAAAAAAAEwM/TmERfoD_oBU/s1600/Westminster-20130120-00514.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-YK7cjR-orQw/UP8PCwlI7PI/AAAAAAAAEwM/TmERfoD_oBU/s320/Westminster-20130120-00514.jpg" width="240" /></a></div>
<div class="" style="clear: both; text-align: center;">
You can arrange them over a glass or use colourful plates.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-lMOvC5qsvJY/UP8jsN_D9MI/AAAAAAAAEx4/7gQ21AH2bhM/s1600/IMG-20130120-00516.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-lMOvC5qsvJY/UP8jsN_D9MI/AAAAAAAAEx4/7gQ21AH2bhM/s400/IMG-20130120-00516.jpg" width="300" /></a></div>
<div>
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4978511369510531089.post-85751363974578299222013-01-22T22:38:00.001+00:002014-01-03T14:58:24.627+00:00How to make Pastry Cream<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.blogger.com/blogger.g?blogID=4978511369510531089" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
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<h4>
Pastry cream:</h4>
<div>
Difficulty: **</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-8xz2303KkaU/UP8QiBSw4LI/AAAAAAAAExI/x3ht9jXrurw/s1600/IMGP0094.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-8xz2303KkaU/UP8QiBSw4LI/AAAAAAAAExI/x3ht9jXrurw/s320/IMGP0094.JPG" width="320" /></a></div>
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<br />
Pastry cream is one of the most basic recipes from the dessert world. It is easy to make and the technique is very important to master. As well is the base for some other creams, flavours, mousses or fillings. This recipe can keep in the fridge for up to 3 days, properly covered. Is not recommended to freeze it.<br />
<br />
<br />
<br />
Pastry cream can be use for fruit tarts, profiteroles, eclairs, trifles, cake fillings and much more...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
You will need:<br />
A sauce pan with a thick base<br />
Whisk<br />
Spatula<br />
Bowl<br />
Flat container<br />
Cling film<br />
<br />
Fridge<br />
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<br />
Basic recipe:<br />
<br />
250 g milk or 1 cup of milk<br />
3 medium size eggs<br />
70 g sugar<br />
20 g corn flour<br />
Vanilla extract or 1/4 of vanilla pod<br />
<br />
This recipe will give you a small quantity of cream, enough for about 12-15 chouxs or small tart shell.<br />
<br />
In a sauce pan place the the milk and a teaspoon of sugar at medium heat. In a bowl place the yolks the rest of the sugar and cornflour and whisk until the sugar is dissolved.<br />
<br />
When the milk has boiled pour half of this hot milk into the yolk mix while whisking. (This process is called "tempering" which means you are bringing the temperature up to avoid the yolk over cooking before finishing to cook in the pan.)<br />
Place the hot mix back into the pan with the rest of the milk and whisking bring to a boil. Once the bubbles are forming count one minute per litre of milk. Meaning if you have 250 g milk you are going to cook it for 15 seconds once is boiling.<br />
Once is cooked, add the vanilla extract or vanilla pod; pour over the whole mix into the container and cover with the cling film touching the mix to avoid steam.<br />
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<br />
Cool dow immediately in the fridge, letting it set for at least one hour.<br />
<br />
Once is cold, you will know it was properly cooked if e cling film is removed with out sticking to the cream. <br />
<br />
To bring it back to a creamy texture whisk it throughly. You can place it in a piping bag with a plain nozzle.<br />
<br />
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<h4>
<u>Varieties:</u></h4>
<br />
<b>Flour instead of corn flour</b><br />
You can replace it for the same quantity. I would only recommend to cook it for double the time.<br />
<br />
<b>Chocolate Pastry cream</b><br />
Add 10% of the milk wait in cocoa powder. Meaning if you have 250 g of milk you add to the the corn flour 25 g of cocoa powder.<br />
<br />
<br />
<b>Orange pastry cream</b><br />
Instead of using Vanilla extract, add 1 orange zest per litre of milk.<br />
<br />
<b>White, milk and dark chocolate</b><br />
Per each litre of milk add 20% of chocolate of your preference. Meaning if you have 250 g of milk you are going to add 50 g of chopped chocolate after you take it off the heat, stirring with a spoon until the chocolate has melted.<br />
<br />
<b>Raspberry</b><br />
Once is cold and bring to temperature add a handful of fresh raspberries, crushing them and mixing them through. Use same day.<br />
<br />
<b>Diplomat</b><br />
Add some whip cream to make it lighter.<br />
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<img src="webkit-fake-url://70A4BCE8-83E2-4941-BD09-DE61D56E1B1C/imagejpeg" />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4978511369510531089.post-58923071686037519452012-09-20T18:02:00.001+01:002014-01-03T14:59:44.114+00:00Vanilla and Beauty<span style="font-family: Arial, Helvetica, sans-serif;">Vanilla in the beauty world is very new, comparing with other ancient ingredients like Rosemary, Frankincense or Lavender. Vanilla's properties are still in research; however, vanilla is used in Beauty products more for the aroma than any other reason.</span><br />
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<a href="http://3.bp.blogspot.com/-FW0Gbgowgls/UFtH_NUnf_I/AAAAAAAAEtA/V-0ZsfUg3WI/s1600/IMGP0660.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="http://3.bp.blogspot.com/-FW0Gbgowgls/UFtH_NUnf_I/AAAAAAAAEtA/V-0ZsfUg3WI/s320/IMGP0660.jpg" width="240" /></span></a></div>
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<div>
<span style="background-color: white; color: #999999; font-family: Arial, Helvetica, sans-serif;"><b>What are the benefits of using Vanilla in Beauty products?</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Most properties discovered are related with the calming and relaxing the mind. Is also know as an aphrodisiac. However, you should know Vanilla is full of antioxidants, make it suitable for face-masks, body creams, toners and serums. This studies were made on Vanilla Extract. Make sure you buy natural organic Vanilla Extract. To find more about Vanilla Extract and Vanilla pods browse through this blog.</span><br />
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<br />
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<span style="color: #999999; font-family: Times, Times New Roman, serif;"><span style="background-color: white;">I found this information in Livestrong by Allison Adams:</span></span></div>
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<section class="section" style="border: 0px; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: 13px; margin: 0px; padding: 0px; vertical-align: baseline;"><h2 class="subHeader" style="border: 0px; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; text-align: left; vertical-align: baseline;">
<span style="font-family: Times, Times New Roman, serif; font-weight: normal;">Another Antioxidant</span></h2>
<div style="text-align: left;">
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div class="description " style="border: 0px; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: 1.5; padding: 0px; text-align: left; vertical-align: baseline;">
<span style="font-family: Times, Times New Roman, serif;">Vanilla has approximately 200 compounds that make up its distinct flavour and give the spice its health benefits. Many of the compounds found in vanilla have antioxidant properties. In fact, studies conducted by the Central Food Technological Research Institute conclude that vanilla may have both antioxidant and cancer-fighting properties. These properties may allow the use of vanilla extract components in health supplements. However, the study also concluded that most people do not consume enough vanilla to gain health benefits from the health attributes of vanilla extract.</span></div>
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</section><section class="section" style="border: 0px; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: 13px; margin: 0px; padding: 0px; vertical-align: baseline;"><h2 class="subHeader" style="border: 0px; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; text-align: left; vertical-align: baseline;">
<span style="font-family: Times, Times New Roman, serif; font-weight: normal;">Other Health Benefits</span></h2>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif;">According to Bartram's Encyclopedia of Herbal Medicine, vanilla may also help regulate menstrual cycles. Additionally, vanilla can help to alleviate the symptoms of anxiety, improve skin tone and boost metabolism, which can potentially stimulate weight-loss effects in your body. Studies conducted by the Sloan-Kettering Cancer Center and St. George's Hospital in London also support these findings.</span></div>
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</section><section class="section" style="border: 0px; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: 13px; margin: 0px; padding: 0px; vertical-align: baseline;"><h2 class="subHeader" style="border: 0px; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; text-align: left; vertical-align: baseline;">
<span style="font-family: Times, Times New Roman, serif; font-weight: normal;">Benefits for Children</span></h2>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif;">Bartram's Encyclopedia of Herbal Medicines also recommends adding vanilla extract to a warming pot of milk with a teaspoon of sugar as an herbal remedy to help reduce fever and fight internal infections in children. Additionally, studies conducted at the St. George's Hospital in London confirm that vanilla extract can help calm an upset stomach. Children should also appreciate the taste of this remedy.</span></div>
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<span style="border: 0px; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif; line-height: 13px;"><br /></span></span></div>
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<span style="line-height: 13px;"><br />Read more: <a href="http://www.livestrong.com/article/414154-vanilla-extract-benefits/#ixzz271szIGkG" style="border: 0px; color: #003399; cursor: pointer; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: 1.2; margin: 0px; outline: none; padding: 0px; text-decoration: none; vertical-align: baseline;">http://www.livestrong.com/article/414154-vanilla-extract-benefits/#ixzz271szIGkG</a></span></span>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4978511369510531089.post-31433140699815047682012-08-28T23:30:00.000+01:002014-01-03T14:44:25.253+00:00Baking Soda vs Baking Powder <br />
<span style="color: purple;"><b>What is the difference between Baking Powder and Baking Soda?</b></span><br />
<br />
Some recipes call for Baking Powder, some recipes call for both. Having a conversation with some of my Chef friends. I didn't know the extact answer. What is the difference? so I had to dig in. After some reading this is what I found.<br />
<br />
To understand what is Baking Powder first we have to go through the Baking Soda.<br />
<br />
Baking Soda:<br />
<ul>
<li><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">Is an Alkaline</span></li>
<li><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">It reacts with heat</span></li>
<li><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">It reacts with acidity</span></li>
</ul>
<br />
Baking Soda has so many purposes other than cooking. It used to be use as:<br />
<ul>
<li><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">Teeth Whitening</span></li>
<li><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">Feet deodorant</span></li>
<li><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">Elbow and knee whitening</span></li>
<li><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">Silver and metal cleaner</span></li>
<li><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">Stomach anti-acid</span></li>
<li><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">Face scrub</span></li>
<li>And even the Bath bombs for relaxing Baths contain up to 50% of Baking Soda</li>
</ul>
<br />
Bicarbonate Soda is use in baking to generate "carbon dioxide". As (NaHCO3) reacts just at 60 C or to acidity. Baking Powder first type was made with wood ash acting as the alkaline. Since the mid 1800's Baking Powder is very similar as we know it today.<br />
<br />
<span style="color: purple;"><b>What is the difference?</b></span><br />
There is actually not much difference. Baking Powder is an stable Baking Soda. The composition of Baking Powder (Alkaline) is 2 part to 1 part of Creme of Tartare (Acid). So you have an Alkaline and Acid, this two with water will react immediately.<br />
<br />
Remember? back in the 80's when making cakes. As soon as the mix was ready you had to put it in the oven, before the cake collapsed. To make this two components stable you need a third, in this case our "stabiliser" is corn flour or regular flour.<br />
<br />
For this reason baking powder reacts at higher temperature. Also for recipes with high acidity you can add some baking soda. Having this information you can make calls on adjusting recipes or improving them.<br />
<br />
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<span style="color: purple;"><b>Remember Mexican Vanilla is the way forward!</b></span></div>
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4978511369510531089.post-84584493640802638212012-08-23T23:42:00.001+01:002014-01-03T15:03:00.724+00:00Get ready for Autumn - Winter!August and September are the perfect months to get ready for Autumn/Winter desserts. Mince pies, Christmas Puddings and preserving summer fruits.<br />
So here is a list of all the awesome ingredients that can be done in advance with great results:<br />
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<h3>
<a href="http://4.bp.blogspot.com/-FYyJbGyZf5A/UDarw8_FvQI/AAAAAAAAEnk/1mD0fWVQudM/s1600/cherry2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-FYyJbGyZf5A/UDarw8_FvQI/AAAAAAAAEnk/1mD0fWVQudM/s320/cherry2.jpg" width="226" /></a><b><i><span style="color: #660000;">Griottines:</span></i></b></h3>
Wondering what to do with so many Summer Cherries. Kirsh is the answer.<b> </b>Pack a jar with de pitted cherries. For a Kilo of Cherries make a syrup of 200 g water to 200g sugar, bring to a boil and pour over the cherries. Top up to the top with Brandy or Kirsh, let it cool down, cover and forget about them until winter!<br />
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<ul>
<li>Black forest</li>
<li>Cherry Trifle</li>
<li>Chocolate Fondant and Griottine Ice Cream</li>
<li>White Chocolate Cheese cake and Griottine</li>
<li>Cherry Souffle with Kirsh Anglaise</li>
</ul>
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<h3>
<i><b>Soak raisins in rum</b></i></h3>
To make very intense and different add some orange and lemon zest or spices like a cinnamon stick!<br />
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<a href="http://4.bp.blogspot.com/-AFqeSL8y0WQ/UDasXy-tr3I/AAAAAAAAEoA/pIF0qv03SCo/s1600/IMGP1347.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-AFqeSL8y0WQ/UDasXy-tr3I/AAAAAAAAEoA/pIF0qv03SCo/s320/IMGP1347.JPG" width="320" /></a><br />
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<ul>
<li>Rum & Raisin Ice Cream</li>
<li>Rum Baba with raisins</li>
<li>Raisin Brioche</li>
<li>Raisin &Oatmeal Cookies</li>
<li>Honey and raisin Bread loaf</li>
<li>Rum & Raisin Cup cake</li>
<li>Coconut & Raisin Cake</li>
<li>Raisin Financier</li>
<li>Mince Pies</li>
</ul>
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<i><b><br /></b></i></div>
<div>
<i><b>Christmas Pudding Mix</b></i></div>
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<div>
<ul>
<li>Get soaking those beautiful dry fruits in alcohols for an intense flavour</li>
</ul>
<h3>
<b><i><span style="color: #660000;">Poached & Confit Fruits </span></i></b></h3>
</div>
<div>
<b><i><br /></i></b></div>
<div>
Poaching & Confit Fruits is a way of preserving fruit. For best results use firm and under ripe fruit.</div>
<div>
The amount of sugar can go from 20 to 200 % Sugar. To the syrup can be add spices like Vanilla, cinnamon, lemon or orange zest or leave it plain.</div>
<div>
<span style="color: #4c1130;"><br /></span></div>
<div>
<b><span style="color: #4c1130;"> Confit:</span></b></div>
<div>
<ul>
<li><b>Orange or Lemon:</b> Blanch 20 times. Cook in a 200% sugar with plenty of water. Recommended temperature is 80 C for 7 to 11 hours until skin looks translucent. Can be confit whole or sliced.</li>
<li><b>Exotic Fruits: </b>Pineapple, Mango, Kiwi or Guava are fantastic to Confit. They can be use as garnish or decoration. Can be confit until translucent then dried. </li>
</ul>
<div>
<b><span style="color: #4c1130;">Poach:</span></b></div>
<ul>
<li><b>Stone Fruits: </b>Halve it and remove stone, leave skin in. In a gastro pan cover with a syrup. Cover the gastro. Cook at 80 C for 30 min. to 1 hour, until cooked. At this point you can decide if the skin stays in or it can be remove easily by lifting it. </li>
<li><b>Nectarine and Peach: </b>I love poaching Nectarine or Peach, the skin pinks the syrup and can be use for jellies, sorbet base or sauces. Before poaching, wash the Nectarine or Peach under cold water. Peel and keep the skin. All the skin place it in a cheese cloth, and hang it inside your poaching liquid. This will turn your fruit pink. </li>
<li><b>Dry Fruit: </b>I love add some lemon peels to my poaching liquid. Lemon zest cleanse the intense sweetness, brings a bit acidity. Ginger and Cinnamon are great for Autumn and Winter Flavours.</li>
<li><b>Carrot and Beetroot: </b>Fantastic with Orange, Mandarin, Kumquat or Grapefruit.</li>
</ul>
<h3 style="text-align: center;">
<br /></h3>
<h3>
<i><span style="color: #660000;">Vanilla Sugar:</span></i></h3>
</div>
<div>
Gather all the Vanilla skins possible. Dry them before adding to sugar. Add a couple of whole Vanilla pods and blend. For 1 kilo of sugar add 10% corn flour. </div>
<div>
<ul>
<li>Use it to sweet your coffee</li>
<li>Hot Chocolate with Vanilla Sugar</li>
<li>Dust on shortbread</li>
<li>Pavlova</li>
<li>Meringues</li>
<li>Brownie</li>
</ul>
<div style="text-align: center;">
I hope this post have inspire you and help you. Enjoy cooking!!!</div>
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Unknownnoreply@blogger.com0