I have a pressing question regarding two of the recipes on your website
by Cole Chroman
(San Francisco, CA)
This isn't a tip for your website (which I think is awesome, by the way), but it is urgent, and this is the only way I could find to write a message directly to you. I am doing a school project on Bolivia, for which the rules are such that I need to cook a dish from Bolivia.
I stumbled upon you "Espuma de Mango" recipe, and it caught my interest. However, I have two questions before I make it (I need them answered soon because the fair where our dishes will be one of the things we present is in less than two weeks).
Firstly, I was wondering if there is a substitute for the rum, as no one in my class, including myself, is over 21.
I also have an inquiry regarding the gelatin ingredient. I know that you have another recipe for making cow's foot gelatin, and I wanted to know if it's possible in any way, shape, or form to use the gelatin from that recipe in that of the espuma de mango. Thank you! Please reply as quickly as you can.