AlPage, I wish you good luck!
Don't down-price. Provide a high quality and don't bake on the cheap. Don't worry about the competition. Stick to your guns and you can make it. If you provide all natural ingredients your customers will pay!
I'm not trying to be insulting but for 50 or 30 rmb you will get practically nothing and learn nothing IMHO> In my humble opinion.
First, Anne has a lot of knowledge. Second, she includes everything for the price, the food, the recipe, the knowledge and all the preparation that is required of her to do in advance. Third, 100 is not expensive at all.
You can't count only the food she needs to buy; she also needs cleavers, chopping boards, etc, etc. Plus you are learning a new skill from an experienced person. And her knowledge is valuable and you must pay her for that knowledge.
I wouldn't do cooking lessons for any less, and probably charge more. I have written 2 Chinese cookbooks and right now only cook Chinese food in my home. But I don't have the time to teach it and don't have a kitchen big enough, and I actually find adult learners of all kinds to be fickle, in other words, I would buy a lot of materials to provide for the class above and beyond the food and then after a short time, people would quit for any number of reasons. Besides, great deal of work goes into teaching new cooking skills to foreigners. Been there, done that.
I often make pizza with my friends' children. I cut the plain bread baba in half through the middle, add toppings and mozzarella cheese and bake it in a hot over for 10-15 minutes. The toppings can be sweet such as fruits cut up very small, then the cheese on top. Or they can be savoury with tomato sauce, ham, onion, bacon, tomato, peppers, and cheese. Either way the kids love it.
I have never seen buckwheat baba in Kunming but I am quite sure it's available. I had it in Lugu Lake, served for breakfast.
I need a worker who could hang a very heavy piece of glass safely on a wall to use in place of a whiteboard. Any recommendations are greatly appreciated.
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Yes, it's a hassle for me to go a long way, but the hassle is worth it. The range of foreign products far surpasses any other supermarket/big box store/or whatever you want to call them. And in comparision to the first time I shopped there 2 years ago, I feel the whole store has improved.
If you compare the variety and the store brand products to the drivvel at the other big supermarkets, there is absolutely no comparison.
My list of real foreign quality products is endless and includes:
- beautiful fresh salmon
- tacos
- lovely baked goods
- fine quality white sugar
- flour - all purpose and for bread
- spices
- a huge variety of spices
- olives
- all the pasta making seasonings and sauces you could want
- frozen puff pastry
- a fantastic selection of dairy products inc. Cream Cheese, Mozzarella, Cottage Cheese, Cheddars, Brie and Camembert, whipping cream - all priced fairly and not overpriced.
- popping corn without the bugs
- the Horeca brand of everything is superb, including olive oil, dish soap, at competitive prices
- etc, etc, etc
Face it, we are in no man's land here in KM so a little bit of inconvenience for all these great products is a god-send.
Great Bacon Cheeseburger and great Fish and Chips!
The crumb cheesecake is really delicious!
Good tour company, lovely rates. I''m going to give it a try.
Regards, Roz
www.rozw.wordpress.com
www.pinterest.com/rozweitzman
Detailed Kunming metro plans finally unveiled
Posted byI found another good map here:
www.seacitymaps.com/china/kunming_metro_map_1.htm
At least for me it shows all the stops on my south route more clearly.
Recipe: Yunnan-style red beans and shiitakes
Posted byStevenismynickname and Kirkpatrick, thanks for the comments.
yankee00, thanks for the good question. Do not soak or cook the beans with salt. Salt tends to harden beans during the water absorption process.
I actually didn't add any salt to this recipe and didn't need to. The soy sauce give the dish enough saltiness to compensate. And I rarely cook with salt, even when boiling pasta, like I used to in the days back in Canada. I try to use enough flavourings like green onion, garlic, ginger and sesame oil to make dishes tasty enough 'cause salt's not good for us anyways!
I've made this dish using the red beans several times and always soaked and then cooked them until they were soft so if you added salt that would likely be the prob.
I never would have thought to add baking soda, danTheMan. Good idea. Thanks for that! I'll try it and let you know.
Recipe: Yunnan-style pork and egg custard
Posted byThanks for the nice comments and let me know how it goes when you try it!
Battered women's shelter opens in Kunming
Posted bySadly I called and got no answer. I wanted to donate Western Ladies clothes and shoes.
Battered women's shelter opens in Kunming
Posted byTallamerican, if that is true then I can certainly understand the pain caused by this problem.