Catar el Vino (parte 1 y 2)

http://www.MundoVinosyOtros-Buengourmet.blogspot.com/2010/12/catar-el-vino.html

http://www.MundoVinosyOtros-Buengourmet.blogspot.com/2010/12/catar-el-vino-2.html

Interview Robert Simon " Chef of Future"

This is tehe interview of Robert Simon, from New Jersey, USA. Co-owner of RJM Company and creator of the blend " Chef of the Future"

What is RJM Company?
RJM Products Company is the Company name for our Chef of the Future Products

And what is "Chef of the Future"?
chef of the Future is a Brand Name for our seasoning. It started with a love of cooking at a very young age, but a distaste for the off of the store shelves seasoning blends. Most of the contain too much salt and chemicals. The flavors are often unbalanced and not enjoyable, to me, anyway.
One of my blends, the Cajun Seasoning/rub, the first one we are marketing, started when my in-laws moved to Florida and requested a jar. So instead of crossing out "Garlic" on an old jar, I photoshopped  a label. I used a baby picture of their Grandson, put on mustache and a chef's hat and called him "Chef of the Future"

Do you created and developed your Cajún Seasoning?
Chef of Future, Not Average Cajun Seasoning (NYACS), is my own blend. It took quite some time to tweak it to perfection. Cajún Seasoning has been getting increasling hotter as time moves on, which is NOT what Cajun Cuisine is all about. Cajun, a derivative of french and European cooking, was never  meant to be Super Hot. It was all about a balance of flavor and spice. I believe I have re-captured the original essence of true Cajun Seasoning, with a few adjustments the balances our blend to perfection.

How long has it been in the market?
We've been on the market for about 1 1/2 years

At which countries is sold?
Most of our sales are online with some retailers in the USA. However, we have shipped to Canadá, England and  the Netherlands. We are currently actively seeking other markets inother countries.

At that foods it can use?
The possibilities are endless!!. Many of the followers are always telling us of the new creative uses. Originally, NYACS, was entended for use a BBQ Rub on Seasoning for Steak, Chiken, Pork, Beef, Lamb and Seafood,(salmon, tuna, shrimp, scallops, etc.). We have found that it can also be used as a seasoning for vegetables, chilli, jambalaya, to perk up a sandwich, french fries, and so on. Hamburgers are so much better when using NYACS. It lends a nice flavors to tuna and salmon salad. We have yet discover the limit of the posibilities. As a side note, our Cajun seasoning crosses many " International Cuisine boundary's". You could almost call  this blend of universal base.  For example, if adds a wonderful flavor to the lamb, and slicied, it can be placed in pocket pita bread, with some Tzatziki sauce, chopped fresh tomatoes and onion slivers, with a couple dashes of paprika. It's  a close to a Greek Souvlaki  as you can get.

Are you planning to create another seasoning?
I have developed many other seasoning blends. The Cajun was the first brougt to market because of it's popularity. Our next seasoning will be my Southwestern Seasoning. The other one's to follow, well, you all will just have to wait and see!.

What are your plans as entrepreneur to short, medium and long term?
Our Short Term plan is to make "Chef of the Future" a household name. We're off to a good start. The great thing about our blend is that we have many re-orders. some of our customers are on their 8th jars!. Once our following expands, we will introduce the next blend. If all goes well, we should have sbout 6 blends available.
Our medium term plan are to then introduce a product  line Popcorn seasonings.
Long term is adventurous to say the least. Along with our seasoning blends and our popcorn blends, we would like to bring to market the normal everyday herbals and spices under the"Chef of Future" brand name. Ideally, we want to have a higher quality mix of seasonings at better prices then the so-called "Gourmet"seasoning spice/companies. All of our blends will be low sodium,no artificial ingredients, no MSG, etc. We will always sell healthy blends of high quality at affordable prices.

http://www.chef-ofthefuture.com/
info@che-ofthefuture.com

Un Vino Parker - Diario El Mundo de España por Antonio Rodriguez

FARINHA DE TRIGO Importada da Argentina

Caros Clientes & Amigos:

                                         Estamos comercializando Farinha Importada da Argentina, Tipo 1- 000
Ideal para Padarías & Pizzarías -  Saco de 50 kg.


Entrar em Contato:

Noralex Comercio Internacional Ltda

(41)3264-5961 - Cel: (45)8806-7349
adegavinhos@hotmail.com  - vinoteca2@certto.com.br
http://www.noralexvinos.blogspot.com/

Entrevista a Grace Cifuentes - " Arte en fotografía"

Grace Cifuentes es mexicana por naturalización y vive en México -Distrito Fedeal. Es fotógrafa y nos cuenta sobre sus proyectos, y su fascinante profesión. De como plasma la expresión exacta en cada fotografía.


Que es Arte en Fotografía?
Arte en Fotografía es un espacio de creación y producción fotográfica. Nos avala una experiencia de más de 20 años.
Arte en Fotografía es además un centro didáctico, impartiendo cursos, talleres y workshops en forma personal y a grupos reducidos.

Cual es tú relación con ella?
Yo,junto con Benjamín Vargaz, fotógrafo, somos quienes dirigimos la agencia.

Cuales son vuestros servicios?
Producimos imágenes de alta calidad en las áreas de:
Gente/Chefs in action. Booking.  Gastronomía. Product-Shot. Arquitectura/Hoteles. Viajes.  Nuestro compromiso:  Producir imágenes de alto impacto,  que garanticen un posicionamiento en empresas, productos y servicios. Generamos archivos digitales, listos para ser impresos en catálogos, folletos, revistas, menús, recetarios, empaques, etiquetas y cualquier medio publicitario impreso y electrónico.
Arte en Fotografía es además un centro didáctico, impartiendo cursos, workshops, y Conferencias con las especialidades de Gastronomía, Estilismo, Publicidad, La transición de la Fotografía Análoga a la Digital y otras.

Que tipo de Cursos dan?
Impartimos 10 Cursos y 2 Conferencias a nivel nacional:
1. Curso Básico de Fotografía
2. Curso Intermedio de Fotografía
3. Curso de Iniciación a la Fotografía Gastronómica y Estilismo
4. Curso de Fotografía de Iluminación del Producto
5. Curso de Retrato-Fashion
6. Curso de Fotografía para Niños (8 a 12 años).
7. Curso intensivo del Manejo de Cámaras Reflex Digital y Análogas
8. Curso Intensivo del Manejo de Flashes en Estudio
9. Curso Face to Face. Personal en todas las modalidades
10. Safarí Fotográfico del Centro Histórico
11. Conferencia Magristral "Publicidad y Diseño aplicados a Fotografía de Platillos"
12. Conferencia Magistral "La transición de la Fotografía Análoga a la Digital"

Que caractrística tienen estos cursos?
La característica principal que  nos diferencia de cualquier escuela es que estos cursos son 100%  prácticos.

A quienes están dirigidos?
A profesionales, alumnos de carreras afines, que busquen la especialidad en el área de su interés y público en general.

Cual es la foto ó el trabajo que más te ha gustado hacer?
Sin duda,me atrae enormemente la gastronomía, yo hubiera querido ser Chef, disfruto mucho desde la producción y la tranfrormación en ese platillo el cual yo me encargué de hacerlo lucir espectacular, disfruto mucho trabajar junto a los Chefs, entrar a sus cocinas y de ahí producir imágenes interesantes que me hablen  del humano encargado de la realización.

  Arte en Fotografía
Photografers
mantisfoto@gmail.com
http://www.artefotografia.com.mx/
http://www.flickr.com/phots/mantisfoto
http://mantisfoto.blogspot.com/
http://artefotografiatalleres.blogspot.com/

Sauvignon Blanc Grape

It's origin is French. It's cultivated in the Loire Valley, in the Bordelais and Southeast, on earth gala.
After the Chardonnay, is one of the most popular wihtes grapes and spread worldwide. And with good reason.
It is an aromatic grape, herbaceus, also detected perfume of cassis and valerian, and some musk.  AS the Chardonnay this variety shows different temperaments depending on where it's: In France is austere in the Loire, and has  more fragance in Bordeaux , where they used cut it with Semillón and is called "Fumé Blanc", like the famous Sancerre.It grows thick in the California and Chile. In Italy northern also has intensified its cultivation.
In Argentina it's grows in Tupungato, but there are excellent examples in Luján de Cuyo. The trend indicates drink the years's white when they can catcht their primary flavors.
Chardonnay and Sauvignon Blanc properly treated and with the European wine can surprise you with it's evolution.
For wine this grape requires a strict control of hygiene facilities, cleanliness of machinery, equipment, corks and bottles.
The Sauvignon Blanc has four flavors in four categories:
- Fruity: citrus - pineapple -honeydew melon
- Pink and orange blossoms
- Herbal: Grass - parsley - tarragon
- Vegetables: greenpeppers - jalapeños - green olive - aspargus

the wine made from this grape are ideal for summer drinking.

Marriage: It's freshness comes entries, salads, oysters, and ever for those who don' like sweet wines , can be an excellent companion of "Foi Gras", fish and spicy seafood.

It's very delicious to prepare drinks like "Clericó",dirnk with fresh fruits).
So when you see a bottle os Sauvignon Blanc, don't forget this indicates!

Source
Alvaro Gamboa
http://www.vinisfera.com/
Photo
www.google.com.ar/images
http://www.vinisfera.com/

Lemmon Champ - Costumbre Argentina

http://MundoVinosyOtros-Buengourmet.blogspot.com/2011/03/lemmon-champ.html