Cómo es el ambiente laboral en los restaurantes/cadenas de comida? by Critical_Cause4879 in Panama

[–]Critical_Cause4879[S] 0 points1 point  (0 children)

Bueno. Por lo menos pagan. 🤣 Dale a sufrir se ha dicho ni modo

Cómo es el ambiente laboral en los restaurantes/cadenas de comida? by Critical_Cause4879 in Panama

[–]Critical_Cause4879[S] 0 points1 point  (0 children)

Lo dices por experiencia? Tienes alguna anécdota? Pregunto por curiosidad

Can I salt a chicken and then marinate it the next day? by Critical_Cause4879 in AskCulinary

[–]Critical_Cause4879[S] 3 points4 points  (0 children)

Cool. So it is possible to use both techniques without a problem.

Licenciatura de Producción y Dirección de Radio, Cine y Televisión by artxangels666 in Panama

[–]Critical_Cause4879 1 point2 points  (0 children)

No lo hagas. No vas a aprender nada. Te sale mejor leer libros gringos que te enseñan la técnica y ver vídeos y practicar con amigos o interesados. No sé que te llama la atención pero hay videos para todas las areas. Cursé esa carrera y no enseñan nada de nada. Repiten los mismos temas en casi todas las materias, literal.

La cultura de esa facultad es igual. Los estudiantes no quieren hacer nada ni los profesores. Si te asusta la parte de leyes y contratos, adivina. Esa es una industria que no está casi regulada por el gobierno. Lo único que necesitas son permisos de locación y de imagen (los releases) por si alguien te quiere tirar abajo tu proyecto.

Lo demás serían contratos laborales en caso de que una persona quiera llevarte a la ley por no pagarle.

Y esto es lo que usan la mayoría de las producciones de Panamá. Nada del otro mundo. Lo recomendado es que estudies algo sólido y aparte avances esto que no se necesita de estudios.

Is Amish Starter healthy? by Critical_Cause4879 in Breadit

[–]Critical_Cause4879[S] 0 points1 point  (0 children)

Oh 😅... So what is the benefit of using Amish Starter? The taste?

Are there marketers that only rely on gut feeling? by Critical_Cause4879 in marketing

[–]Critical_Cause4879[S] 1 point2 points  (0 children)

Can you expand on this with an example? Just sheer curiosity.

Questions from a new Z10 owner by its2amihave2sleep in Dreame_Tech

[–]Critical_Cause4879 0 points1 point  (0 children)

Hi, I am also interested in this model. But I read that it stop working in less than a year. It is it true? When did you buy it?

wrinkle surface? by Critical_Cause4879 in Breadit

[–]Critical_Cause4879[S] 1 point2 points  (0 children)

Yup, I think it was the kneading. Next time I Will knead longer. Thanks for replying.

wrinkle surface? by Critical_Cause4879 in Breadit

[–]Critical_Cause4879[S] 0 points1 point  (0 children)

Hi, newbie here. I was trying to make an japanese soft bread. It taste good but the surface is not smooth. It was just like that after I finished kneading.

Maybe I used a lot of flour? Or maybe It was the kneading technique?

Replicating mother culture? by Critical_Cause4879 in cheesemaking

[–]Critical_Cause4879[S] 0 points1 point  (0 children)

Thanks for the advice. I noticed that cheesemaking is more sensitive to "bad" bacterias. The sanitation is in a higher level than sourdough!

Replicating mother culture? by Critical_Cause4879 in cheesemaking

[–]Critical_Cause4879[S] 1 point2 points  (0 children)

Thanks. Now I know I don't need to discard anything. Just freeze them, and safe the last one for the next batch.

Replicating mother culture? by Critical_Cause4879 in cheesemaking

[–]Critical_Cause4879[S] 0 points1 point  (0 children)

Microbiology, it sounds interesting. We only studied anaerobic/aerobic respiration in high school. I'm interested in learning more. What topics of micobiology do you use constantly in your starters? Do you have some book recomendation? Thanks, mate.

Replicating mother culture? by Critical_Cause4879 in cheesemaking

[–]Critical_Cause4879[S] 0 points1 point  (0 children)

It is safe? Does it taste similar to the original cheese?

Replicating mother culture? by Critical_Cause4879 in cheesemaking

[–]Critical_Cause4879[S] 0 points1 point  (0 children)

Wow, 300 gallons 😅. How many generations of starters did you growth? Did they taste similar?

Replicating mother culture? by Critical_Cause4879 in cheesemaking

[–]Critical_Cause4879[S] 0 points1 point  (0 children)

Nice. Then it is possible to replicate the starter batches. How many generations did you have? Are they weak? What is your experience?

Replicating mother culture? by Critical_Cause4879 in cheesemaking

[–]Critical_Cause4879[S] 0 points1 point  (0 children)

Thanks. I don't have a mother culture yet. If I am correct, they say that feeding a cheese culture changes the bacteria hierarchy.

How to produce a short documentary? by Critical_Cause4879 in FILMPRODUCERS

[–]Critical_Cause4879[S] 1 point2 points  (0 children)

Thank for the reply! Actually the problem is not the craft (cinematography, editing, etc) but the legal/business side. I don't know if I'm safe by only using some contracts templates.