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foodie tour
Explore " foodie tour" with insightful episodes like "Review of Tucci's "Searching For Italy" Gems of Emilia Romagna", "Eat, drink, travel: Mexican Style!", "Foodie Tour of Emilia-Romagna with P.S. Italy Retreats", "We're Back! What's Next for P.S. Italy? Overview of Summer 2021 Tours" and "127: LIVE from Outlier Virtual Summit!" from podcasts like ""PS Italy", "Suite Dreams Wellness Travel", "PS Italy", "PS Italy" and "10K Dollar Day"" and more!
Episodes (7)
Eat, drink, travel: Mexican Style!
To read more about my daughter's and my wellness stay at the MGM Grand in Las Vegas: http://suitedreamstravel.blogspot.com/2020/01/what-happens-in-vegasstays-well-in-vegas.html
A Recipe: Handmade Mexican Corn Tortillas 1 ½ cups masa harina + more for dusting ½ teaspoon fine sea salt 2 tablespoons melted butter or vegetable oil 1 cup hot water, plus more as needed 1. Place masa and salt in a bowl and thoroughly combine with the fat, missing with fingers or a whisk. Slowly stream in the water while mixing with your hands or a wooden spoon until the dough comes together in a ball. Turn the dough onto a lightly floured surface and knead until smooth, about 1 minute. Divide the dough into 12 1-ounce portions and form each into a ball. Place balls on a baking sheet, cover with plastic wrap, and let rest for about 30 minutes. 2. After the dough has rested, preheat a cast-iron skillet or frying pan over medium-high heat for 5 minutes, then reduce the heat to medium. 3. If the dough has dried slightly during resting, wet hands and roll each ball again to moisten. Place the dough between 2 sheets of plastic wrap and place in the center of a tortilla press. If you don’t have a tortilla press, you can use a rolling pin. Press down firmly, then turn the tortilla 90 degrees and press again, repeating 1-2 more times or until the tortilla is evenly 1/8 inch thick. 4. If the raw tortilla cracks or breaks, don’t worry! It will still taste delicious. Holding the tortilla flat in your palm, carefully peel away the plastic and transfer it into the hot skillet. Cook the tortilla until brown spots appear on the bottom, about 1 minute. Flip with a thin spatula and cook the other side. Transfer tortilla to a baking sheet and cover with a damp towel to trap the heat and moisture. Reuse the plastic for your next tortilla; it will become more pliable with each pressing. 5. While waiting to serve, keep the tortillas warm, wrapped in foil, in a 350-degree oven. You can store the tortillas tightly wrapped in plastic in the refrigerator for up to 2 days.
Foodie Tour of Emilia-Romagna with P.S. Italy Retreats
We're Back! What's Next for P.S. Italy? Overview of Summer 2021 Tours
127: LIVE from Outlier Virtual Summit!
We did this episode live during the Outlier Podcast Festival Virtual Summit! This week, we visit two more great locations where we drool over Lulu's foodie tour and enjoy Alison's attempt at pronouncing Spanish words. Read more about our days in Zurich, Switzerland and Punta Mita, Mexico!
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T02 Episodio 01: Tour Las Antiguas Historias: Bistro Cinq
TOUR “LAS ANTIGUAS HISTORIAS”: Un recorrido por 6 restaurantes de La Antigua.
Primera Parada: Bistrot Cinq es uno de los pocos restaurantes franceses en Guatemala y queríamos conocer su historia. En este episodio, el cocinero Mario Godínez cuenta cómo llegó a la cocina de este bistro francés hace 11 años, y además, habla sobre el producto local transformado en genuinas recetas francesas.
Acompaña al cocinero y escritor Pablo Bromo en un encuentro con 6 cocinas, 6 historias y 6 cocineros. Dos de ellos son restaurantes nuevos, con mucha promesa (Kombu Ramen Shop y Santo Spirito). Los demás, son tan legendarios que todos los conocemos y amamos (Fridas, Bistrot Cinq, Fonda de la Calle Real y Hotel Casa Santo Domingo).
Gracias al apoyo de: Cerveza Modelo
T02 Episodio 06: Tour Las Antiguas Historias: La Fonda de la Calle Real
TOUR “LAS ANTIGUAS HISTORIAS”: Un recorrido por 6 restaurantes de La Antigua.
Sexta Parada: En este restaurante antigüeño se preparan algunas de las recetas criollas más memorables de la gastronomía guatemalteca: Pepián, Kak’ik, Suban’ik y muchos más platillos. Su dueña, María Mercedes de Beteta, nos cuenta con lujo de detalles la historia de muchos de estos platillos y, además, cómo empezó su restaurante hace 45 años en La Antigua Guatemala.
Acompaña al cocinero y escritor Pablo Bromo en un encuentro con 6 cocinas, 6 historias y 6 cocineros. Dos de ellos son restaurantes nuevos, con mucha promesa (Kombu Ramen Shop y Santo Spirito). Los demás, son tan legendarios que todos los conocemos y amamos (Fridas, Bistrot Cinq, Fonda de la Calle Real y Hotel Casa Santo Domingo).
Gracias al apoyo de: Cerveza Modelo