Costa Rica presente.... Pura Vida!!!

Saludos desde México DF, espero este bastante interesante el curso

@Manuel, para colaborar en traducir los videos igual conviene mejor el wiki. He creado una página principal para los subtítulos.

@Bibi, ahora que he leído más me ha entrado una duda sobre si los subtítulos que pongamos ahí se utilizarían automáticamente o si hace falta bajar el vídeo, copiar los subtitulos a un archivo .srt, y ver el vídeo con un software de medios que entienda srt.

En cuanto a la organización, creo que será más clara cuando hayan publicado los primeros vídeos y luego alguien (podría hacerlo yo) haya creado las páginas correspondientes.

I'll join and have fun hopefully

Hi Paveekorn: I also like world history. I'd like to join your study group. I'm Juan from Yucatan, Mexico.

Sharron, I too am doing the all chocolate meal (yeah). I decided on milk chocolate because I know by the second piece of dark chocolate I would be done (satiated). I'll be on train tonight for three hours and will put on my iPod with great music. I want to see how long i will enjoy my pieces of chocolate.

Hey everyone! I live between QC and Marikina haha Happy to see lots of Pinoys here! :)

Ma'am Liyah, This is also my first course here. Sir Jomar is almost a veteran. I hope to finish the course and made it through all the assigned task.

Do you have a shop? I'd like to try em. I'm always scouting for new good places (for reasons I can't reveal, so as not to raise hopes)

• Ingredients: Milk solids, refined sugar, hydrogenated vegetable fat, cocoa powder, emulsifiers, iodized salt, artificial flavoring & natural flavoring.

1. Cocoa Mass or Cocoa Liquor
2. Cocoa Butter
3. Sugar
4. Vanilla Extract  or Vanillin
5. Soya Lecithin as an emulsifier

1. Cocoa Powder
2. Hydrogenated vegetable fat (commonly used is Palm Oil)
   
3. Sugar
4. Vanilla Extract  or Vanillin
5. Soya Lecithin as an emulsifier

1. Ivory Coast
2. Ghana
3. Indonesia 

Que ótima ideia! Sou brasileira, moro em Jundiai, SP e tenho um péssimo inglês. Mas, estou muito satisfeita com as aulas.

Thank you! I just looked at your blog and you take awesome photos! I'm a photography beginner in general and will actually take a course soon to learn more about my dSLR. As you can tell I'm obsessed with food...

Not ringing any bells... But yes, small world. Just saw some of your photos on Flickr and you are very good! And you even belong to a photography club - I'm impressed :-)

Well, it's about your experience and taste. So no answer is wrong.

Kayleigh, thanks for starting this conversation !

I am so glad you found what was making you ill, now eating gluten free for you should be easy because its the only way you can eat to fill well. Good luck !!

I often think of all the people that have nut allergies, I am sorry you In that situation. I am experimenting with others flours like arrowroot and tapioca, but I do mix it with nuts flours. I have found some GF and nuts free recipe in this site... www.thepaleomom.com, this blogger is a scientist and has great info and recipes. Keep in mind that yes the diet is restricted in many ways, but when you learn the reason of why you are eating the way you Are eating, and when you start seeing a difference on how you feel, it will be worth it. My husband has actually lost 34 lbs in 7 weeks without exercise, and he is feeling much better. For me the list is too long to write it here, but I have always being anemic and for the first time my anemia is gone, without supplement and 4 weeks of eating this way..and the list can go on. Good luck, I hope the website help. I am here if you need help.

I am sensitive to milk too, including soy, I love cheese and I find that having raw cheese or from grass fed makes a difference. About flours, I tried a pizza made from tapioca flour and it was great, maybe this flour is an option for Cathleen. Something to remember about tapioca is that it get a very golden color when baking so watch your temp.

Are you the cook in the house? And do you have kids? Right now as much as I want to, I haven't change my kids to fully Paleo because they go to school and they share snacks with friends, so it's really hard to keep them gluten free, but I do try to make nite time meal gluten free by choosing foods that would taste close to what they are used to and also by including them in the cooking process. Example, everyone loves potatoes, soI made a faux mash potatoes with parsnips and some coconut flour for thickening, and even my picky eater loved it, I had him help me blend it in the food processor, and just the fact that he is helping makes it more appealing. Sometimes I make a new dessert and don't even tell them is Paleo. Mentioning the word diet can be a turn off at any age, so I always explain that Paleo to me is a way of eating not a diet.

Judy I love that book, I got it in my iPad. For your in laws maybe try breading with coconut or almond flour, or a mixture with some arrow root flour, bake it instead of frying and see if they like it. Don't even tell them how you breaded it lol

I won't mind sharing my recipes, I speak Spanish but all my recipes are in English, I will work on translating some for the Spanish speaking community.

Hi, thanks, got It.

Agree with Michael. I also think that our bodies are reacting to all the preservatives and GMO products. We have deviated so far from natural eating habits and food preparation, we remove good proteins and fats from milk, to then fortified again with other man made nutrients. We eat iron fortified cereal with milk, but forget that once we add milk your body can't absorb the iron, so it's really counter productive, but we eat it and walk away happy thinking we just fed our bodies.

Not sure if this is the route Michael was going for...but it's my personal opinion.

Well, I heard Russian one day (can't remember where) and i thought it was a beautiful language and i wanted to learn it. There aren't any classes on it where i live and the only person who spoke Russian at my school wasn't interested in tutoring. I looked at many websites and books. Then i printed off some work sheets starting with the alphabet and slowly working my way up. I made a "russian binder" and i looked at it inbetween classes and at home. Eventually i learned enough to become pretty much fluent in it! :)

Круто! Я беру французский язык в школе, потому что они не предлагают России, и это мой третий любимый язык. Я восхищаюсь людьми, которые говорят более чем на одном языке. (Russian)

Всем привет, я из Новосибирска, и да, тоже из любопытства. Моя реальная специальность далека от кулинарии, но очень интересуюсь едой и технологие приготовления, за спиной уже несколько курсов на rouxbe.

Всем привет! Я из Москвы, меня зовут Ольга)

Thanks for the help

Всем привет! Я тоже из Питера) и я там живу)) вообще то я преподаватель французского языка, но очень люблю готовить и в ближайшее время собираюсь открывать свой магазин специй, так что ради удовольствия записалась на курс!

Несомненно, курс Майи впечатляет своим настроем и забавными рисунками. Однако возникло легкое чувство незавершенности, т.к. практически не уделялось внимание балансу микро и макроэлементов в пиши для детей; не было анализа влияния того или иного блюда на ребёнка (только общие замечания). К тому же, меня удивило количество соли, которое использовалось при приготовлении практически каждого блюда. Соли явно было много, что отмечалось даже на форуме. Например, в ходе готовки тушеного мяса, соль щедро добавлялась как в мясо, так и в сам бульон. Ещё один момент, Майя ни разу не упомянуло про добавки или опасные компоненты, которые могут содержаться в используемых продуктах. Добавляя соевый соус, она не прокомментировала, что сложно найти настоящий ферментированный продукт, и большая часть обычного соевого соуса содержит хлорпропанол. В целом же, если Майя слегка доработает курс, то следующая версия будет очень привлекательной :)

В перечне фигурируют: Дальневосточный федеральный университет, Казанский федеральный университет, Московский физико-технический институт, Национальный исследовательский технический университет 'МИСиС', Национальный исследовательский университет 'Высшая школа экономики', МИФИ, Нижегородский государственный университет им. Н.И.Лобачевского, Новосибирский государственный университет, Самарский государственный аэротехнический университет им. С.П.Королева.

В списке значатся также три петербургских и два томских университета. Замыкает перечень Уральский федеральный университет им. Б.Ельцина.

Всего на субсидии претендовали 54 вуза, к конкурсу допустили 36 университетов. Отбор проводился по таким показателям, как уровень развития научной деятельности, привлекательности образовательных программ для абитуриентов и позиция в международных университетских рейтингах и другим критериям.'

Читать полностью: http://top.rbc.ru/society/09/07/2013/865177.shtml

Манера говорить немного непривычная, да :)

Спасибо вам за этот коммент! Реально, на этот курс можно было подписаться изза него

Это просто :) 25 лет прожила в Минске, потом переехали в Ригу. Теперь я и рижанка и минчанка в душе :)

Плюс один к произношению Не смогла слушать курс, остаеовилась на второй неделе где то Но Хочу все таки посмотреть некоторе лекции по интересующим темам, выборочно

И да, на курсы азиатских университетов тоже не буду пока записываться )

We should all start a meet up group for this course. This thread is one of the longest and I think it would be fun to do some the experiments with those who are also very interested in Gastronomy and also as a way to discuss the material covered. I am new to using coursera, anyone formed a meetup group on here before? Would others be interested in doing a meetup? If others are, I will explore how to set up a meetup for our region the greater DC area.

Hi, I live about 30 miles north of Baltimore. Guess that's a bit farther than where you are?

Están mal redactadas las instrucciones, lo que se debe hacer según el profesor es que se prueben todos los platillos de las opciones en la pregunta uno combinadas con el té y todos los platillos de las opciones de la pregunta dos combinadas con el vino rojo, (el problema también es que no especifica con que tipo de vino ni con que tipo de té), y así puedas determinar cual es el mejor acompañante de cada cual, si sigues teniendo dudas lee los foros de discusión en el área de assignments y hay varios foros en los que el profesor resuelve las dudas para la tarea 8, suerte y espero haberte ayudado en algo.

Hola saludos desde Mexicali, Baja California! Hasta ahora me ha resultado interesante el curso. Apenas estoy por hacer las tareas.

Hola Jorge, quizá sea que como el harina tiene un muy bajo porcentaje de agua, absorbe el aceite y reacciona con el, al momento de añadir el huevo ya no entra en contacto directo con el aceite solo, sino que ya esta combinado con otro ingrediente y formando un complejo químico con este. Saludos

What a good excuse to invite someone to home

Thank you all for your helpful replies.

Thank you so much Radu for offering to take me on a quick tour. I don't know very well how things are going to go yet, but if I can I'll give you a call or send you an email.

Gert, I don't like Portuguese beer, so if German beer tastes very different I just might like it. If there's one thing I want is to try German food and beverages with an open mind, so I'm definitely going to try it. I'll be sure to try a variety of breads as well, since it's something I like very much.

Grace, it's good to know German food also includes vegetables. For me, a meal isn't complete unless it has vegetables in it. I'm not a vegetarian, but I 'can't live' without my veggies. :)

I'll be sure to check out the places you guys recommended. Thanks!

I'm really looking forward to visiting Germany. Judging from all the pictures/videos I've seen, it's an absolutely beautiful country. Thank you for all the suggestions. :)