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      "body": "@@ -38,17 +38,17 @@\n uedes ar\n-i\n+o\n matizarl\n@@ -60,17 +60,17 @@\n n una ra\n-n\n+m\n ita de r\n",
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      "body": "Seguro que sí @galletikasar incluso puedes arimatizarlos con una ranita de romero, un diente de ajo o incluso con pulpa de parchita o alguna fruta cítrica (que no sea limón o naranja porque se pone amargo) en Guaicaipuro hay ahorita y están baratos. Aprovecha. ¡Un abrazo!",
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      "body": "@cocinegro, gracias por este post.\nSi no tengo las semillas de mostaza, ¿le puedo colocar pimienta en granos ?\n*Como siempre te invito a mi cocina*",
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      "author": "cocinegro",
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      "title": "¡HAGAMOS PEPINILLOS AGRIDULCES!",
      "body": "¡Saludos! Hoy fui al mercado y me topé con un producto que llevaba tiempo buscando, pero que extrañamente nunca había tenido la oportunidad de comprar: **Pepinillos frescos.**\nNo estaban ni remotamente en mi lista de compras, pero no iba a desaprovechar la oportunidad, así que agarré una bolsa y los metí, sabía que en la casa tenía unas **semillas de mostaza, azúcar, sal y vinagre**, un par de *frascos de vidrio con tapa de botón* y con eso ya estaba listo para armar mis **pepinillos agridulces**.\n\n![IMG_20180322_112832.jpg](https://steemitimages.com/DQmfKTzpsSjUtUMPAAhgX7DGN67TfQk88Twm9aXfFPfWfUe/IMG_20180322_112832.jpg)\n*Imagen original*\n\nAlgunas consideraciones básicas que debemos tener en cuenta: Lavar nuestras manos y los utensilios que vamos a usar, tener nuestra *mise en place*, es decir, todo lo que vamos a necesitar para nuestra preparación y sobre todo, disponer del tiempo necesario, que aunque es una preparación bastante sencilla, las cosas no quedan bien si las hacemos apurados.\n\nLavamos bien los **pepinillos** (yo los dejé en agua durante 40 minutos) luego los escurrimos y los cortamos en cuartos de un extremo a otro, o bien los cortamos en rodajas. En esta oportunidad los preparé de ambas formas. \nAl mismo tiempo ponemos **una taza de vinagre, dos tazas de agua, una cucharadita de sal y una cucharada de azúcar y las semillas de mostaza** (opcionales) en una olla y la llevamos al fuego hasta que hierva.\n\n![IMG_20180322_114326.jpg](https://steemitimages.com/DQmdKzr7k4aWWFoKurvar3Cjm3aWG4vNdzN1vk44UD3uVTz/IMG_20180322_114326.jpg)\n*imagen original*\n\nLos colocamos en los envases que previamente *esterilizamos* (nada del otro mundo: ponerlos en una olla con agua hirviendo con sus tapas, esperar unos 5 minutos y sacarlos con cuidado de no quemarnos o en un *esterilizador de teteros*, si disponemos de uno) cuando el agua con vinagre haya hervido, la vertemos en nuestros frascos dejando un espacio de aproximadamente *medio centímetro*\nAun  calientes, les ponemos las tapas cuidando que su contenido no se derrame (en este punto conviene usar guantes de cocina o un paño limpio y seco para evitar quemaduras). Inmediatamente llevamios los frascos a la nevera para que la diferencia de temperaturas haga que el aire caliente dentro de los frascos salga y se cree un vacío que evitará la reproducción de bacterias que echarían a perder todo nuestro trabajo.\nCuando los envases estén fríos ya se habrá creado un vacío y solo tenemos que esperar una o dos semanas a que el vinagre haga su efecto y los pepinillos estén encurtidos. Siendo un encurtido que además está envasado al vacío, esta preparación puede durar varios meses sin siquiera estar en refrigeración.\n\n![IMG_20180322_134723.jpg](https://steemitimages.com/DQmXPBQoBCHhnHK9vvWrj1f2nrswUSkMjKLAV7tzRjPZfhw/IMG_20180322_134723.jpg)\n*imagen original*\n¡Eso es todo! ¿Qué están esperando? Vayan a hacer los pepinillos, que están de temporada y dudo mucho que, al menos por esta vía, encuentren una receta más fácil de elaborar.\nMuchas gracias por leer, recuerden que cualquier duda o sugerencia que tengan me la pueden hacer llegar en los comentarios y gustosamente se las responderé. **¡Hasta pronto!**",
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      "body": "Hola @cocinegro, que gusto me da verte en mi cocina, si un pan lo resuelve todo ;)\nYa gracias a Dios el dedo esta mejor para mañana les estaré cocinando\n*Como siempre te invito a mi cocina*",
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      "body": "Bueno @galletikasar, cosas de cocinero, eso de cortarse... Mira vale, que buenos  esos panes, y los vegetales no dejan a pie a nadie. A mi me gusta hacerlos con vegetales grillados, un sándwich lo resuelve casi toso (si no te alivia el dedo roto al menos te hace olvidarte del dolor) Saludos, vale, ojalá te cures pronto ;)",
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      "body": "Muy buen post. \nHAHA, excelente tu carrera, soy de las que afirma que cada quien debe dedicarse a lo que realmente le apasiona, así llegar lejos... pero claro, con humildad. \nSinceramente, yo cocino bien, pero realmente no me gusta hacerlo, o sea, NO, me da flojera, soy demasiado detallista, y me da miedo el fuego XD . No es para mi, prefiero comer XD HAHA\nAunque con los dulces ni se diga, puedo pasar todo el día preparándolos, pero eso si, que alguien más hornee, fría, o bueno, todo lo que tenga que ver con el fuego. HAHA",
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      "body": "¡Saludos! Ni por un momento me arrepiento de haber elegido los fogones como vía para poner pan en mi mesa, es mi pasión desde siempre y aunque la docencia iba a ser mi profesión, en algún momento, casi al terminar la carrera, hice como los toreros jóvenes y *tomé la alternativa*  \nSin embargo, muchos errores que he cometido durante mi tiempo siendo cocinero, me los pude haber ahorrado si tan solo alguien me hubiese dado consejos (o sí yo hubiese tomado los que me dieron)\nDe alguna manera me siento responsable por la nuevas camadas de cocineros y es entonces cuando me piden un consejo y les digo **\"NO TE DEDIQUES A LA COCINA\"** No es porque vea en los jóvenes una competencia, que de hecho lo son, sino más bien para evitarles la decepción que genera el incumplimiento de sus expectativas. Otro consejo que les doy es que antes de hacer una inversión en una academia culinaria, busquen empleo como ayudantes de cocina a ver si el ambiente no les es demasiado hostil.\n\n1 **El león no es como lo pintan**: Definitivamente esos chefs que vemos en la tele con la filipina de un blanco imposible, sonriendo mientras no derraman ni una gota de sudor, pidiendo por favor y dando gracias, no son el común denominador dentro de un restaurante. No quiero decir con esto que los cocineros sean unos sucios y desagradables patanes que gritan a cada rato, pero se parecen bastante. ![angry chef.jpg](https://steemitimages.com/DQmXmUMhi4L9kWkjDfhYA7bJ9djYKuXUv7CsLkuCfrRR8Pw/angry%20chef.jpg)\n[fuente de la imagen](https://www.popsugar.com/food/OK-Chefs-Yell-Staff-8389442) \n\n2 **De humildad nadie se muere, de soberbia sí**: Uno de los males de quien empieza en el mundo de la cocina, es creer que por ser el mejor cocinero de la familia o del núcleo de amigos, se es automáticamente el mejor cocinero del mundo. FALSO. Yo llegué con el copete parado y me lo tumbaron en no menos de 5 cocinas. Al tiempo aprendí que la humildad debe ser visible para que el talento resalte.\n![soberbia.jpg](https://steemitimages.com/DQmbyX4zKjbJwTxcG3P73Q2UVd3fNbuVa6cMsXnUY5D7GTR/soberbia.jpg)\n[fuente de la imagen](https://ejemplos.yavendras.com/soberbia/) \n\n\n3 **No estamos curando el cáncer**: Un cocinero está más cerca de ser un añlbañil que de ser un neurocirujano, con esto quiero decir que el trabajo de cocina  es un trabajo de servicio. Uno cocina para que tro coma, y el que come está pagando, es decir, está comprando  tu mano de obra, entonces, entendamos que somos personal de servicio, no unos iluminados que tenemos la verdad tomada por los testículos.\n![wck.jpg](https://steemitimages.com/DQmRNZVr9yrVupnMFEVi7X25x4CZNgpBuHL1aKmTSNX6Ur8/wck.jpg)\n[fuente de la imagen](https://es.restaurantguru.com/Working-Class-Kitchen-Long-Beach)\n\n\n4 **No te adelantes, pero tampoco te atrases**: Recién salido de la academia me ofrecieron el puesto de chef y lo acepté: DESASTRE tanto el resto del personal del restaurante como los clientes se quejaron y a los 15 días estaba de patitas en la calle. Debí estar coinciente de mis limitaciones más que dslumbrado por mi propio talento.\n![fabula-liebre-y-la-tortuga.jpg](https://steemitimages.com/DQmWUzMKx3Cu1GRDjfFtse6p4jpeTd1KJ1gF8gviPFHuttv/fabula-liebre-y-la-tortuga.jpg)\n[fuente de la imagen](https://www.cuentoscortos.mx/la-tortuga-y-la-liebre/)\n\n5 **Con esto no te vas a hacer rico**:  Al menos en el principio. Pensé que podía compaginar mis estudios con la práctica y pagar lña academia con el sueldo del restaurant, MENTIRA. El dinero en la cocina está, pero tienes que buscarlo, la única manera de buscarlo es mediante el trabajom constante y duro. No pensar en cuánta plata vas a hacer, sino en lo mucho que debes esforzarte para ganar más dinero.  Poco a poco llega el momento en que ganes lo que tu trabajo vale, pero primero debes darle valor a ese trabajo.\n![chef-salaries.jpg](https://steemitimages.com/DQmUse8qgEY62gzfLe3wxHzwPrxrtkNGniFDFaZfLVWeaPG/chef-salaries.jpg)\n[fuente de imagen](https://www.culinaryschools.org/career-info/salaries/)\n\nPues de haber sabido esto mi carrera en la cocina hubiese sido mejor, aunque insisto: no me arrepiento de los pasos que he dado en la cocina, sigo adelante construyendo mi propio discurso gastronómico para poder dejar un legado. Gracias todos los que me han pateado en la cocina, a los que me han dado la mano para levantarme y a los queme acaban de leer.",
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