Recent content by RamonC

Hello, I am meeting in earlyy November for a men's dinner. Everyone (4) will have to cook a dish using only season main ingredients. I think about mushrooms, cabbage, dear, chestnuts, etc. Anyone any idea to cook in 1,5 hrs? No professional level. Thank you

Hello, the one I bought is very good and very salty. Can recommend as salt substitude!!

I just ordered https://amzn.eu/d/8mDXmWk and will give it a try...:wacko:

Hey, I will try it next weekend, hope the wether will be convinient. I will share pics in case it looks not tooo ugly :lol::angel:

Hello, sorry for coming back to all of you so late, was too busy...I had this dish in a restaurant for local food closed to the city of Valencia (Spain). The aspic was made out of boiled pig ears. Yo can recognize the ear's cartilage as white strips in the pieces. No sugar at all on the aspic.

I was thinking to take the dried sheets of gelatine and "glue" them with some water spray to the top of the aspic surface. After glued, fry it or even make it crunchy with the help of a kitchen torch. Any comments from your side? Thanks

I saw this one and consider to buy it https://www.amazon.de/-/en/gp/product/B004FPVU64/ref=ox_sc_act_title_2?smid=A3JWKAKR8XB7XF&psc=1

Hi, anyone can give indications on how to prepare argentinian Mataambre a la pizza on the grill? Thanks

Saw the other day, that there are salt types with much less Sodium or even without Sodium. Anyone can share experience wwith those? Taste is ok, is it useless? Thanks

Hi, I had recently a dish in a restaurant (see attached pic) where the top of the dish used gelatine was crispy. Tried at home, but immediately when heating up in a pan, the gelantine became from solid (cold from fridge) into liquid. Anyone has an idea what to add to the gelatine to be able to...