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      "body": "Hola amigos hoy me voy a presentar y les voy a contar un poco sobre mi ...\n\nMi nombre es Claudia Nayeli González Rivas, tengo 27 años y vivo en el Estado de Tlaxcala, México. Soy Licenciada en Gastronomía - Chef, tengo dos hermanos menores de 25 y 23 años especialistas en la programación y mi mamá es Licenciada en Diseño y Arquitectura de interiores. \n\nQuiero contarles un poco de lo que me gusta y lo que hago, soy fan de la repostería de verdad me encanta y desde que estuve en la universidad me he inclinado por esta disciplina. Durante mi carrera tuve la oportunidad de conocer un par de lugares y de hacer practicas en hoteles reconocidos siempre manteniendo esa linea de la repostería y hace dos años tuve la oportunidad de empezar mi vida laboral en un lugar llamado Centro Convex en la Ciudad de Monterrey donde me dedique a la repostería. También como a muchos me gusta bailar, escuchar música, ver películas, leer, etc.  \n\nBueno pues esto es para que me conozcan un poco espero que les guste...\n\n<center>![22448185_1616764141695865_2143087678076587117_n(1).jpg](https://steemitimages.com/DQma2XEDTns8vsGAzeWgCXjuFZfTMq9Tnhufnpy4wTs9U7c/22448185_1616764141695865_2143087678076587117_n(1).jpg)</center>",
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      "title": "SABÍAS QUÉ?: AZAFRÁN",
      "body": "Hoy les voy a comentar un poco sobre el azafrán, espero que les guste.\n\nSe dice que existe desde miles de años antes de cristo y era usado para rituales religiosos, en la medicina y en la gastronomía. Su nombre científico es CROCUS SATIVUS y se cree que su nombre es de origen árabe. El azafrán es considerado la especia más cara del mundo pero ¿Por qué es tan caro?.\n\n<center>![azafran.jpg](https://steemitimages.com/DQmbxMQedJj6PAagVsBzNFn9xQVevcufZAVyfARQN7rLmbM/azafran.jpg)</center>\n<center>Fuente: curiosfera.com</center>\n\nEl azafrán se obtiene de los pistilos secos de dicha flor y de cada una solo se pueden extraer 3 pistilos, se necesitan al menos 250000 flores para poder obtener solo un kilo de azafrán algunos lo comparan con dos campos de fútbol aproximadamente y el proceso de recolección es aun más delicado y sigue siendo artesanal.\n\n<center>![images.jpg](https://steemitimages.com/DQmYtQNgGgPw3qiFBg6zjGR7b3GFcfnNSrfXSXsHEH3AYs9/images.jpg)</center>\n<center>Fuente: curiosfera.com</center>\n\nEsta especia proviene de diferentes lugares -1% Marruecos, 1% España, 2% Grecia, 5% India y el 90% Irán, este ultimo produce cerca del 90% del azafrán mundial y es mas barato ahí y la mayoría de los países que lo consumen prefieren comprar azafrán Iraní. Se dice que Irán ha abierto un banco de alta seguridad para almacenar grandes cantidades de azafrán con el fin de evitar su falsificación.\n\nPara reducir un poco el costo de este producto algunos lo sustituyen por pistilos de otras flores que gozan de un color similar al del azafrán pero tienen menor aroma y sabor, esto a hecho que el consumo del azafrán original disminuya a nivel internacional pero aun así ha adquirido un valor superior a su peso en oro.\n\nQué les parece??...\n\n<center>![images (1).jpg](https://steemitimages.com/DQmSfgdaEbzZxBnAcoFj9XiJ7jBzwMY2QMaV63xNkxF1yD9/images%20(1).jpg)</center>\n<center>Fuente: curiosfera.com</center>",
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      "body": "Amigos todavía es Septiembre y todavía se puede comer el rico y delicioso pozole, bueno pues aquí les dejo una receta de pozole pero dejenme comentarles que esta receta es de la abuela y como sabrán las medidas de la abuela son pizcas, puñitos y poquitos. Este pozole lo hizo mi abuelita en casa para la celebración del día de independencia espero que les guste. Recuerden que todo esto es según mi abuelita.\n\nIngredientes:\n\n- Agua\n- Maíz pozolero\n- Trozos de carne de res (en este caso es codillo)\n- Chile guajillo\n- Sal\n- Orégano\n- Tomillo\n- Lechuga\n- Rábanos\n- Chile de árbol\n- Laurel\n- Cebolla\n\n1. Se lava el maíz y en una olla se pone a hervir por aproximadamente 15 minutos, el agua va de acuerdo a la cantidad de pozole que se quiera hacer.\n<center>![IMG-20170925-WA0056.jpg](https://steemitimages.com/DQmW1nmTzVthjjtoZxYXcroGM2CNEBXjoNCUDTTpsNJQJmD/IMG-20170925-WA0056.jpg)</center>\n\n2. Después agregamos la carne, un trozo de cebolla y sal.\n<center>![IMG-20170925-WA0013.jpg](https://steemitimages.com/DQmQdn6k6Mk6LaAbr4BgiD9DY1TvrSAaAzq8Vo1Je9zbWYC/IMG-20170925-WA0013.jpg)</center>\n\n3. Mientras se pone a hervir el chile guajillo ya limpio y desvenado. Una vez que esta cocido se muele.\n<center>![IMG-20170925-WA0018.jpg](https://steemitimages.com/DQmcWutLWko1yPjQNCp4wgqRMPm21a5xjnnvEMsfCvYMTkt/IMG-20170925-WA0018.jpg)</center>\n\n4. Agregamos la molida del chile guajillo ya colada y también agregamos el laurel, tomillo y ajo.\n<center>![Sin título.jpg](https://steemitimages.com/DQmSUYoo1u719EwbzDJh2EbmAqxDDGyVfVmra9p8MSYWNhs/Sin%20t%C3%ADtulo.jpg)</center>\n\n5. En este punto solo dejamos hervir hasta que la carne y el maíz estén cocidos y el sabor del chile y los condimentos se impregnen en la carne y todo lo demás.\n\n6. Ponemos a asar un puño de chiles de árbol y los molemos hasta hacerlos polvo.\n<center>![IMG-20170925-WA0029.jpg](https://steemitimages.com/DQmVSt3ftJk51G5hRdPSeZ2eqP7PiQfSv4MC5t2tiguVdnn/IMG-20170925-WA0029.jpg)</center>\n\n7. Picamos un poco de lechuga y rábanos y Listo!!!!...\n<center>![IMG-20170925-WA0053.jpg](https://steemitimages.com/DQmeiUwMuofh1byfeBbFVXaF6zgczzToPP1EJBHCVFko3EB/IMG-20170925-WA0053.jpg)</center>\n\nSolo quiero recordarles que no se necesita festejar nada para comer estos deliciosos manjares tradicionales de nuestro país.",
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