بوي فيلم Gay

Heavy on the 8th Feast of the Sacrifice Feast of the Sacrifice on the 8th

On 11 November the 8th place. National Party of "heavy lamb" in the park, Dr. Elias regular city of Sarandi of Yi, Durazno ", attended by institutions, cooperatives, companies and producers related to the production of sheep meat quality of Uruguay.

When I heard that was made this event and you could taste the lamb in different ways, I got excited and decided to go. This type of lamb has more meat and less fat, and is not commonly found in the capital.

The "heavy lamb" is a quality product aimed at markets with high purchasing power and demand, why which are mainly exported.

must meet certain characteristics regarding age, weight, body condition and wool. This is a product that can be achieved with any breed of sheep that are finished in pastures and excellent health.

(The area surrounding the city of Sarandi of Yi is distinguished by its quantitative and qualitative contribution to the production of lambs. The "heavy lamb" type Sul is an important productive reality for many establishments, constituting an export item that grows every year. These Central Wool 200,000 lambs are being forwarded to the industry, from 450 producers). We

around noon (my children and I), in the development of a party that had started the previous evening. There was barbecue competitions, shearing, of competing with its elaborate chefs recipes, live demonstration of how to best cuts of beef and lamb, etc.. Imagine the whiff of grilled meat swarming among the trees of the park, excited people, and a pair of typical lugarcillos to sit and have lunch this lamb class.

In a place called "The Yoke" ate grilled lamb, pizza (dipped in sauce), rolled (stuffed with cheese, bacon, olives and egg) and Naples (with mozzarella, ham, gravy and peas above). An excellent opportunity. As we were very well attended, with sympathy and speed-up those girls, "I would announce the address and phone number as the year where you can eat these and other regional delicacies: Barbecue The Clip, Astiazarán Street 501, Tel 0367 8930, Sarandi of Yi, Durazno. Thanks.

The stand where they were installed by developing their personal chefs recipes, we find the following varieties (take out ideas):

- smoked lamb curry with mango and cardamom chocolate pastry accompanied by cous cous with almonds and apricots, pickled onions, etc. (Marcelo, Ian and Marisabel)

- Loins lamb in phyllo dough with soft polenta, salad and garlic petals (William Bertoua and Gil Guzman, Cooking Club Uruguayo)

- Costilla en croute, spicy potatoes with cream, vegetable terrine, pea puree, port reduction , citrus and mint (Andrés Fernández and Carlos Labadie, School ICET)

- rolls of lamb with orange sauce, terrine of crunchy carrots and cheese with almonds (Luis Didak, and Jenny Rosario Silveira Duarte, Technical School Pass Arena)


the 8th and 9th December there will be another party Creole, and in the same month is the Feast of the Boar. Attentive then.

From Montevideo you can go Route 5 to peach (in excellent condition), and then by 14 to Sarandí of Yi (some potholes), or go on Route 6 (less distance but the quality of regular pavement is down).

I leave some photos.

Does Plato's Closet Pay Good

Heavy - photos 1

Make My Own Salon Blueprints

the 8th Feast of the Sacrifice Heavy - photos 2

Wrist Pain 37 Weeks Pregnant

the 8th Feast of the Sacrifice Heavy - photos 3

Making A Dog Draught Excluder

Sushi - arming

The main tool for preparing sushi is called makisu. It is a mat made from thin bamboo poles, together with cotton string.
When rolls are done carrying rice on the outside, the plastic film lined the beads do not stick or get between the rods, which is very inconvenient to clean. The mat must be thoroughly dry. If there is something wet seaweed sheets get wet when you make the rolls, making lasting less or break.

The seaweed sheet has 2 sides, one smooth and one grooved. In any roll is due to the slotted side up on the mat, and that the smooth side will roll it out, making it more aesthetically finished roll.

cut leaves usually come in a standard size, about 21 x 18 cm. When we speak of cutting paper in half, will be 10.5 x 18 cm. Obviously, when we use half a roll sheet will be smaller, so it takes less filling.

for filling the rolls cut into strips of different thickness the ingredients, so with or supplementing the same length as the seaweed sheet (18 cm). The thickness is usually 1 cm, but personally, I like thicker cut salmon or cheese, making a difference in the final drawing.

You must have a very sharp knife to cut the rolls. A simple technique we can not forget is to have a bowl of water near where get wet the knife between cuts to remove the lump of rice and make cutting knife and clean and effective. He wets the knife blade dipping in the bowl and then we turn to give a few taps with the handle on the table, to clear the excess water from the blade. Another way is to have a very clean cloth dampened with water to start cleaning.

Similarly, how to handle the rice with your hands, we dip our fingers water constantly to prevent sticking to us.

Al emplatado we must consider two things traditionally use five basic colors: red, green, yellow, black and white. And generally use square plates if the sushi is round, and vice versa. The cook in his book Harumi displays a list of good ideas, fostering creativity for the enjoyment of our senses. Among other things recommended, as the Japanese use, decorate the table with leaves of plants of each season.


types of sushi


hosomaki

also known as Nori Maki. Is the typical roll wrapped with nori seaweed on the outside.
We put
half sheet on the mat, with the shiny side down. Expand on it a layer of about 5 mm of rice (shari), leaving 2 inches free at the top (the upper left is further away from the body). At that margin is free of rice, put 2 or 3 grains of rice, which function as adhesive to the roll end. We offer a line of wasabi in the middle of rice, and on it a flavor of choice. For example, pink salmon. Being a small roll can not put more than one or two thin ingredients. Else, we can not close it. Using wind on the mat, not too tight because the padding will by-side, then cut the roll into 8 equal parts. Here we have our rolls. The most common combinations of ingredients to fill are: salmon and wasabi, cooked spinach and white sesame, kanikama (fish rolls flavored salmon and crab) and avocado, tuna and chives, cucumber and salmon, omelette, cooked celery and carrots, hearts of palm and Philadelphia, etc. Iwao Komiyama The chef also recommends the use of mayonnaise.


uramaki

So we called the roll with rice on the outside. To arm the mat must be covered with plastic film.

Place half a sheet of seaweed on the mat and cover the whole seaweed and rice, giving 5 mm approx (if you decide to roll with a whole sheet of seaweed, will be a Rollot. So I recommend you to cut the roll into pieces, try to be sliced \u200b\u200bas thinly as possible. Rinse thoroughly the edge of knife between cuts.) Then sprinkle to taste over rice with black sesame (another roll can go with white sesame and other fish eggs, for example) and we turn the seaweed with rice, rice being down on the film. Amid the alga put the ingredients to the filling. The most common combinations are: crab meat or kanikama with avocado and shredded cucumber, salmon and Philadelphia cream cheese and avocado. As I always say: explore. Finally wrap and cut into 8 or 6 rolls (4 is a disastrous result for the Japanese, just as in our culture is 13).


NOTE: some rolls, both with technical or Uramaki hosomaki can carry out avocado, cucumber (Narutomaki), fish and thick to thin pancakes. Once you have mastered the technique of winding the mat, you can try different combinations.


futomaki

big roll is a typical Japanese, which can be filled with up to 5 to 7 Complete (follow hosomaki technique but with an entire sheet nori).

Place 1 whole sheet of seaweed on the mat and cover with rice, leaving 3 cm free at the top. place the combination of ingredients you want in the center. Carefully wrap and cut into 6 or 8 units.


Niguiri

This variety is not a roll. But it is more simple, although the technique to make niguiri is almost an art that takes years for professional sushi chefs in Japan. The procedure to arm bears exact positions of the fingers and hands, using left and right turn. But do not panic. We will see an easy procedure to perform. Basically

niguiri is a flattened oval ball of rice with a slice of the same size over salmon (or seafood such as shrimp. This is prepared in a special way that is open and flat). There are also vegetarians (takes over avocado, cucumber, steamed asparagus, hearts of palm. Let yourself be creative) or egg (soft tortilla). The market should have a rectangular measurement to cover the surface of rice. A base measure is 6 cm long and 2.5 cm wide. Molded

hand a "finger of rice, flattening with the thumb. Place a dab of wasabi on it, and immediately place a slice of salmon or whatever. Press gently with your right index and middle fingers against the finger salmon rice in your left hand in a recessed (so it does not scatter rice). The market is slightly curved downward at their ends, "embracing" the rice slightly. As ornaments can cut a strip of seaweed 7 x 1 cm, and tie the niguiri as wide as a belt.

The council is to prepare beforehand a lot of "fingers of rice", and then begin to put them over the slices.


There are other varieties such as Temaki (seaweed cone filled, similar to the ice cream cone), Gunkan ("finger of rice whose edges are formed with a strip of seaweed, 9 x 4 cm, leaving a whose ass would cup rice and seaweed walls, which is filled with such fish eggs, or cheese wasabi cream and sprinkled with black sesame), Oshi Zushi (sushi budinera Mold. The lining a pie pan with plastic wrap, they use a wooden mold called Hako-, and placed in a layer of smoked salmon, to unmold be up-, then a layer of rice with 1, 5 cm, we press gently to compact but without crushing, is a seaweed cut to size of the pie pan or a layer of salmon, and a 2 cm layer of rice, and re- squeeze gently. We turn and take out), Chirasi (served as a sushi dish) and the variety Sashimi (slices are sliced \u200b\u200braw fish with a finite technique that takes a long time to know each fish and cut. There is no rice here . Decorate with vegetables fresh).


(information extracted from the books "Harumi's Japanese Cooking" by Harumi Kurihara, editorial Grijalbo, "Japanese Cooking" with recipes from Rumiko Suzuki, books Origo, "Oriental Cooking" by Iwao Komiyama, Editorial Bonum)

Congratulations To A Coworker New Position

rolls Sushi - Sushi

To prepare sushi we must consider some basic ingredients, but we must never abandon the possibility of improvising replacing things that do not meet. I think the filling is the most susceptible to change. In fact, the sushi we know today is the result of numerous additions. For example, avocado or cheese philadelphia, fruits of Western concern today are completely accepted in Japan. Recall that the sushi was originally only raw fish and rice. The "frills" that have been added over time to respond to the curiosity of our palate. One of the precursors to make creative inclusions in sushi recipes is chef Iwao Komiyama, who never ruled out the use of the fruits of each season and are at our fingertips, as well as typical regional products. Each country, each region has its characteristic ingredients. Today is broadcast a television program that Iwao called "Asia America" \u200b\u200bafter the merger of customs and tastes.

(Those who live in Montevideo, Uruguay, I recommend visiting the site called "Bamboo", located on Calle San José, in front of the Head-Yi-street crossing from corner to corner diagonally. You will find everything necessary. Now Shop supermarkets have included English nori rolls needed to make, and also a japonica rice variety)

common Ingredients

Wasabi:
is a typically Japanese plant that grows in water pure and clean. It uses the root, similar to a tapered radish, which is grated and pastries which can be prepared a spicy flavor, similar Mustard-counters to slightly sweet taste of rice. When we serve the sushi dishes, the rolls are usually accompanied with a small ball of wasabi to each diner is served at home. It comes in powder form to mix with water or knob. Eye that is very hot. It is also used in stuffing the rolls, spreading a line on rice, especially before putting the fish in the landfill. Or use a touch on the ball of rice salmon paste during the assembly of niguiri. Nori Seaweed

:
Prints glossy dark green and crispy dried seaweed that is not only used to wrap the rolls, but also for decorative strips on the range niguiri called sushi, or chopped for chirasi.

shiso leaves:
Served finite cut it with sushi and sashimi. For these latitudes is often used to decorate the cilantro.

Sesame seeds: White or black
used to decorate the seaweed rolls upside-ura-maki or for inclusion in the fillings with white cheese or fish.

Gari:
is the name that refers to the pickled ginger. Along with the wasabi and soy sauce are typical sushi accompaniments. You can prepare easily. I give you the recipe: take about 200 grams of ginger, a couple of big-unit, peel and cut lengthwise into very thin slices (crosswise). Soaked in water for 30 minutes to remove the bitter taste. Drain and cook in 1 liter of water about 15 minutes or more, until tender. Drain and spread on a cloth or paper towel and sprinkle with salt. Let stand about 15 minutes. Mix two cups of rice vinegar or plain white vinegar with a cup of sugar and add the ginger. If desired, you can add a touch of red color. Allow to marinate in this mixture at least 3 days before use. After preparation can keep it in the refrigerator in a cool place in a covered container and lasts about a month.

short grain rice japonica:
Once prepared and seasoned is called Shari. It should be bright and just right. Fundamental to the preparation of the rolls.

Soy sauce:
is a salty sauce made based on soy beans are fermented. When we serve sushi, usually accompanied by a small bowl for each diner. The classic is to take the roll with the sticks and just soak in it. If this is a niguiri (rice ball with something on top, like a slice of salmon), the wet side of the meat. I recently saw a documentary and the Japanese restaurant owner said it was more appropriate to grasp the hand rolls. That was now common. Each with his book ...

Teriyaki Sauce: Mix 4 tablespoons
soy-mirin 2 tablespoons sweet rice wine, or sherry, 2 tablespoons sugar, 4 tablespoons of water and a pinch of ginger striped. Is ready. It also serves to foster and dip our rolls.

Onion Salsa: Mix the juice
or the scratch of a sweet red onion, onion-common failing, juice of one lime or lemon, 3 tablespoons soy sauce, dash of mirin or sherry, dash of cilantro or ultra small chopped parsley. Let stand at least 1 hour and strain. Ready to serve as accompaniment.

sake sauce: Skip a shallot
or small chopped onion in olive oil, add 150 ml coconut milk and 1 cup of sake (served sherry or vodka as well.) Season, strain and serve as accompaniment.

Drink:
Sake is Japan's most traditional beverage, but the sushi can be served with sauvignon blanc wine or even beer. Currently, the sushi is often used as "chopped" in the clubs of the nightlife of Japan. Stuffed



Fish:
is generally crude and often used as salmon and tuna (his taste is mild when raw). But when used are cooked and peeled shrimp. You can also use smoked salmon sticks or crab kanikama or substitutes. I once saw Iwao prepare sashimi. For those who do not support raw fish, offered this alternative. It had very thin slices white salmon in a bowl. And then to decorate it all with a bouquet of carrots and cucumber, hot olive oil sprinkled on the fish market, which gave them a "baked." They are also used to decorate fish eggs and even as a filling in temaki (cones) or gunkan (cups).

Tortilla:
As rice is a touch sweet, tortilla too. It's easy. Beat three eggs slightly with fork, add a spoonful of sugar and an optional pinch of salt, a touch of white liquor. Make any tortilla in skillet preferably square (it's easier to cut into strips to stuff include rolls, or the niguiri rice ball).

Cheese:
While the tofu is more emblematic cheese used in Japan, sushi is used philadelphia or ricotta cheese, more firm and dry (if wet can disarm the rolls. Therefore neither using frozen fish. At aguarse can boycott the form of rolls)

Vegetables:
The most commonly used are crude, such as avocado or avocado, cucumber and green onion. Also chives or boiled carrots and cut into strips.


(information extracted from the books "Harumi's Japanese Cooking" by Harumi Kurihara, editorial Grijalbo, "Japanese Cooking" with recipes from Rumiko Suzuki, books Origo, "Oriental Cooking" by Iwao Komiyama, Editorial Bonum)

How To Word Invitation For Super Bowl

ingredients - cook the rice

The origin of sushi is associated with a prehistoric method of marinating the fish practiced in Southeast Asia. The mountain people kept it between layers of rice, which produced the fermented lactic acid, an effective preservative. Rice served as a container only during the time of fermentation lasting (up to one year) and did not eat.

In the seventeenth century, discovers a formula to add vinegar to the rice, thus speeding up the fermentation process, significantly improving the taste of rice, giving rise to the custom of eating next to the fish.

The nori-maki (seaweed roll) was created around 1820 and appeared in vegetarian cuisine associated with the Zen temples

The nigiri-zushi arrives in 1824, when he first served sliced fish and seafood on a piece of rice.

The eighties marked the advent of sushi in the West, primarily in Europe and the United States, where new customs assimilated then popularize even in Japan. This is the case of the use of avocado or the idea of \u200b\u200bwrapping the rolls with rice on the outside.

known in the West only a small part of what actually is sushi, with the rolls (rolled up) the basics that make up.

exist in the world more than 8,000 varieties of rice, different sizes, colors, aromas and starch. For the sushi is often used short-grain Japonica (replaceable Double Carolina).

Some elements of sushi have remarkable properties. For example, vinegar helps digestion and many cultures have used as a tonic, as it prevents fatigue and reduces the risk of high blood pressure. The Wasabi (Japanese horseradish, the mustard-like flavor) is rich in vitamin C. The Gari (pickled ginger) strengthens the body's defenses and relieve stomach pains.


Rice for sushi:

seasoned rice is the base of sushi. The recipe I'm going to pass is based on 1 kg of rice, which is then boiled in about 2 kg approx. So imagine that this will make plenty of sushi for about 8 people (depending on how much to eat!). We put

then 1 kg of rice in a dish and wash (being careful not to break the grain) with water to remove starch. We recommend rinsing gently, without rubbing, about 5 to 7 times, which does not exceed a total of 5 minutes. After that time we run the risk that the rice absorbs too much water and break. It is advisable to leave it lying in a colander covered with a cloth for about two hours. In a television program, let the chef Iwao recommended 8 hours sleep.

Put the rice in a saucepan and cover with water up to 2.5 cm above the rice. From the moment the boiling process will take a total of 35 minutes (always with the pot covered) which is divided into three periods: 10 minutes on high heat, 10 minutes over at least 15 minutes of rest. At the end of the 35 minutes we can uncover the pot and pour the rice in a Hangiri (source of timber to cool the rice) or plastic dish. There should be glass or other material to transmit heat, continue cooking it. How to remove the rice from the pan should be careful too. We inverting the pan turning out the source, if you previously have separated the rice from the edges of the pot with shamoji (a wooden spatula.)

Rice prepared in this way is called Gohan. If we add the seasoning for sushi has to be renamed Shari.


Dressing for sushi rice:

To use this amount of rice to mix to 200 cc (or 1 cup) rice vinegar (typically Japanese) or alcohol, 100 grams (or half a cup) sugar , and 1 teaspoon of salt. Optional elements can add 1 tablespoon mirin (sweet rice wine) or sake , or any white drink vodka, or even sherry, and 1 piece of Kombu (dried seaweed). This dressing is best if it is prepared 3 days before and let it stand.


Returning to the explanation of the preparation of rice, we had stayed at the point where you turn out the rice in a bowl. A From then slowly pour the dressing, stirring gently with wooden spoon to horizontal movements, so that the rice is impregnated and not crushed. While adding the dressing must be turned on a fan near the rice or do it the old fashioned way: give Vientito with a fan. Once warm or cold cover it with a damp cloth and let rest at least 1 hour before using.



(information excerpted from the book "Japanese Cooking" with recipes from Rumiko Suzuki, books Origo, "Oriental Cooking" by Iwao Komiyama, Editorial Bonum)

Love & Power Soul Eater Read

Iwao Wok

(interview, page 12, supplement Radar, by Moira Soto)

Single ... Unique ... UNIQUE! ITAMAE (Master Japanese specialist in Culinary Arts and Sushi Japanese Cuisine) in Argentina. Title, to your knowledge, requires more than 20 years to perfect.

As if this were not enough, besides being the creator of the Japanese fusion cuisine with Latin American, Mr. Iwao (which in my opinion is one of the most fachu uniform throughout the cast of the gourmet) is also an expert the kitchen China, Vietnamese, Korean, Taiwanese, Thai, Indonesia, Malaya and the very Cochin too.

But it is clear that this did not make it pure talentocito is (and yes it is!). This good man, who started in this art with just 7 years old (helping his grandmother, who owns a famous restaurant in Tokyo), 12 was already a professional (literally ... the kid exercised and paid ... 12 years ...).

With over 25 years experience in the field, Iwao was until 1995 the chef and owner of "Furusato Sushi Bar" (first Japanese restaurant and sushi bar in Argentina, which has nothing to do with ... nadita Furusato Delivery).

Currently, apart from being a celebrity in the culinary world, Iwao we do not amarretea his extensive knowledge, and for those who have the necessary bucks, absolutely everything taught in the College of Chefs Cat.

If your study is not and simply want to try dishes made by their own hands by Iwao, know that you have a caterer of Asian food and sushi "Iwao Komiyama CATERING.

The cable channel that can not be Fasting looking for hungry, the good thing about Iwao Komiyama is open and democratic spirit: he cooks for everyone and never going to make you feel a pajuerana or excluded from the refinements of Asian cuisines. Better yet, with Komiyama, but do not dream of soup or fondue five flavors of Beijing with all the fixings, you always learn something practical: how to exploit favorable an error, how to cook rice noodles or garlic puree, you guys, but fungi are not involved shiitake-always more tasty than large or with grated fresh ginger and garlic plus a touch of tahini and a good splash of soy sauce goes a wildcard yummy sauce. At the same time as those who do not want the thing, the only Itamae (culinary arts specialist teacher of Japanese cuisine and sushi, degree awarded after 20 years of refinement) in Argentina is able to go count how passing invented pasta China by chance (to wet the flour with water to preserve it) or that the Mongols introduced the lamb 400 years before Christ and much later the Portuguese brought the peppers from what is now Latin America ...

Crazy about cooking since childhood, Iwao Komiyama began working professionally at 12, and for family reasons has been living between Japan and Argentina, to settle in our country, in addition to countless training and work experience in the United States, England , Hong Kong, Malaysia, Korea ... And while none of Asian cuisine is foreign, IK estimates the kitchen and particularly the American West, which has led to mergers interesting products that claim these territories. Expert in all forms of sushi, a pioneer in the formation of sushimen through the first local sushi bar, Furasato, its extreme ability to cook and its extensive knowledge displayed them as a chef in prestigious restaurants, organizing countless festivals and in channels television. Currently he can be seen and appreciated in the cable channel where it leads El Gourmet.com Wok space, or follow their lectures at the College of Chefs Gato Dumas, which is where grants-drinking in a submarine-with courtesy East Latin warmly dressed the following interview.

say the passion of love hopefully last five years, but his love affair with the kitchen and takes almost a lifetime ...

"Yes, mine is a passionate story and start thanks to my grandmother who is a great cook. In fact, come from three generations of Japanese chefs and learned a party with my father. But it was my grandmother who raised me, which I turned to a different cooking style. I was very attached to her and helped her boy, something very rare in Japan, that a man was with half the women was frowned upon.

Does your grandmother was, then, a lady quite unbiased?

"Exactly. What happens is that my family is very particular because my grandfather was Saxon, not Japanese. Consequently, my grandmother has what my daughter because my wife is from Argentina, "the sweet and loving western side and the other Japanese side, more rigid, very right. So my grandmother taught me to cook seriously and with love. She said: any good kitchen with expensive products, but few can cook with what's there. What we do today, I asked myself. I do not know, depends on what we have, I answered. I went on with my friends and my grandmother made something good out of nothing. Was not in very good financial position, but his attitude was very generous. There can understand that the kitchen be an absolute passion and is not necessary to be so structured to follow a recipe, that flexibility helps creativity. The technique is necessary, but without passion the results are impersonal, soulless.

Do you need certain conditions, to taste, smell, taste, inspiration-to devote to the kitchen?

"That may work, but everything can be taught. I spent some time on music and architecture and somehow I served in the kitchen. I am very skilled with his hands, but very awkward with his legs. I liked a kid forever, and I come to Argentina where soccer is everything ... But what I love Therefore, the kitchen, I have hands.

you always knew that cooking could be so linked to the aesthetics in the presentation of a dish?

'I always attracted to beauty, both natural and the artistic. And when I cook, combine flavors than I'm playing with colors, shapes. Plate may be first as a table decoration variants are endless, like art objects. Moreover, never make an arrangement identical. I keep my mood. That's how dishes evolve, it does not mean that errors do not arise. But change must be risked.

Is that decoration course is closely linked with the arts?

"Sure, why have that refined look. But this relationship to beauty has its philosophical side. The Japanese are very fond of nature and the two religions, Buddhism and Shintoism, have an attitude organic, naturalist. So the Japanese arts, painting, bonsai, ikebana, cooking, sushi closely linked with nature. The colors that decorate the meals have to do with the season: I can not present a dish with many bright colors in winter, because the influence of the station will not let me. If we are in autumn tones are likely to go to reddish brown and ocher, because it is the time when plants begin to wilt: to respect the vegetables and fruits from the station and gives an aesthetic. The same applies to spring flowers, the strong tones of summer ... So too, before dining with friends or loved ones, walk through a garden to relax and prepare my best for enjoyment.

In his book Trips chef, Anthony Bourdain admits that after settling in a ryokan in Japan, to bathe properly, massage, see the menu, hand painted on rice paper and eating a variety of delicacies (turtle soup, sea bream wrapped in yuba, seaweed marinated in rice vinegar with herring roe) and drink and share sake, it was apparent that the geisha song before I bristled at the movies or TV. Far from joking that someone was killing a cat was fascinated in those circumstances so favorable.

"Sure, because the arts are integrated and complementary. To appreciate certain things, not enough Western references should shed prejudices. These hotels mentioned by the author are spa-like, very familiar. And yes, before you eat it purifies the body through open pores baths, massages are given special robe walking in the garden and now you're ready, sedated but also sensitized. I liked that did not go unnoticed or may now be revealed in all its beauty.

"The tea ceremony manages to harmonize aesthetics, spirituality, social interaction and enjoyment of taste?

"It's the ultimate expression of Japanese culture. Something as simple and everyday, the Japanese take the most out of delicacy, the summum of ritual and enjoyment. All steps are followed religiously, are treated with great courtesy, admire the crockery, talk gently, listening to the other. There are ceremonies to try to understand from within, with an open mind to another culture and with respect. The respect we get in the way of knowledge.

Hay formas de aceptar que tiene que ver con la moda. Hace 25 años, aparte de contados conocedores, ¿cuántos habrían admitido el sushi sin fruncir la nariz?

–Pocos, lo digo por experiencia. Ahora hay algo de esnobismo: a todos les tiene que gustar. Pero bueno, mejor que lo consuman porque es muy bueno. La cocina del mundo ha cambiado muchísimo con la globalización, la circulación de los productos, las corrientes migratorias. Hace 20 años hacer cocina japonesa era toda una transgresión y aparte era complicado conseguir los ingredientes, pero yo nunca dejé de hacerlo. Cuando empieza el uno a uno, aquí se da el boom de la gastronomía. Ese estallido trajo también a los buscadores business fast, without seriousness. But as the Orientals say, when you open a tap, the first thing that comes out cloudy, then the water becomes clear. That was happening, people started to learn to distinguish and the market was debugged.

When the dollar soared in 2002, did much alarm in the business? First

-yes, a lot of concern. He cut quite the entry of imported, but the situation brought something positive: it began to assert an identity in Argentina. It began to appreciate local products, good, fresh and regional seal. Fortunately, now there is a large movement of young chefs who are Argentine giving an identity to the kitchen. I, who in the '90s brought the American sushi (Japanese already did), now I'm at a stage of making a kitchen more Argentinized East, including the extension to Latin America. The sushi was so successful in the United States because it was a Japanese and adapted to the taste of that country, and was as popular in the world. Until recently, this was only small-scale ginger, dry ground. Now get root easily and is used in Asian recipes orthodox, and also experienced a lot.

What is a day of shopping for Iwao Komiyama?

-All the days of my life are shopping days. I love going to find the products, choose them, touch them. In the fish, I put my hand in everything: the feel I get much information. I'm going to major supermarkets and also business men, to places where I know they sell good grass, good vegetables. Sometimes I ask for your "separame best, but I guarantee you'll buy it to see it." Before cooking, all products need to be clean and tidy. I've also been able to go to Mar del Plata and be at five in the morning waiting boats with their loads, with fish boxes with flake ice. And then become happy to Buenos Aires.

Any dish that is as the madeleine dipped in lime, which will bring back memories and made her mouth water?

'I love rice with chicken and my grandmother could not do so because there is a Japanese mixed. Once, when she lived in Mar del Plata, went to his house with some friends, all starving, and asked for chicken rice. She did not know the recipe, but looked in a book and did the best he could. Perhaps it was not perfect, but at that moment it seemed the world's richest dish, seasoned with much love. I also remember that a while ago, my wife asked me some Italian pasta with pesto -. I had not tried it yet, and fileto, everything was ready: I felt the basil, fresh tomato, the ideal combination with the noodles: it was a wonderful moment of pleasure. But the food always comes first in my eyes, I am eating before eating. Then savor the aromas and finally produced the explosion on the palate. There are good things to eat all the senses. That is the best kept secret.


SECOND INTERVIEW:

Asian cuisine specialist Iwao Komiyama alternating his television work with teaching and his own restaurant. Talk of the success of Japanese food in Argentina and the Sunday roast. (By Mariana I. Pellegrino).

Iwao Komiyama is the only Itamae of Argentina (master Japanese specialist in Culinary Arts Japanese Cuisine and Sushi).

Nikkei (Japanese descent), born in Argentina, is the creator of a style of cuisine that blends the flavors of Japanese Latin Americans. And it is the benchmark for Asian dishes elgourmet.com screen.

endearing, quiet and passionate about his work, Iwao talks about the food here and there, his passion for barbecue, family and even reminds the Gato Dumas, who I work in cooking school. The table is set ... Komiyama kitchen:

- How television is combined with your original profession, the chef?

- In my case, particularly, I specialize in a very particular cuisine. I was the person who brought this kitchen in Argentina. At first I was very difficult because I was pioneered more than this. Through the media could do ordinary people get the idea that Asian cuisine is not so far beyond this earth, which is the same but with other ingredients or condiments. I feel that people no longer looks so strange, but who see it as a daily. Now there are over one hundred Asian cuisine restaurants. When I started there were only two or three.

- Why so popular oriental food in Argentina?

- I think it has much to do with the topic of globalization. Moreover, in Argentina in time one to one, people traveled widely to U.S. and Asian cuisine there is a boom. In Argentina there will be about four thousand families Japanese ... but there are many further east. However, Japanese food is the most hit. The Koreans are more business associates of the fabrics and the Chinese to the gift shop. The Japanese are synonymous with food or neighborhood dry cleaner. I was born in Argentina, but always lived between the two sides. I traveled to Japan during the eighties because my dad had a restaurant and here there was no original products had to travel because it could not prepare good Japanese cuisine. Products had to be brought there. That just changed in the nineties, when it opened on imports.

- What similarities found between Argentina and Japan's food?

- There are many points of contact. We talked a lot with Donato (De Santis, Cook) thereof. English and Italian (where the cuisine draws Argentina) are people that live attached to the sea. Japan is the same. In both Japan and in Italy you eat a lot of money. The other is rice, which is common between Japan and Spain. There are more similarities with Italian and English with other people. Between the Mediterranean and Japan, the only difference compared with olive oil and soy sauce. Argentina is the exception to the flesh: in Japan are eating more and more meat, but is very expensive and is not part of the daily diet.

- What do you like about being on television?

- amuses me greatly. Besides being professional, I dedicate myself to teaching, and TV helps me reach many people. There is much myth about Asian cuisine and that is a myth. Able to show that anyone wanting to learn can do it, it's great.

- What, for you, the features it has to have a good chef?

- It is very difficult to combine everything in one person. My specialty is seafood. But I always say that life is an apprenticeship, if someone says, "I know how to cook" is lying. Every day new options appear. The journey is the humility to keep learning and keep growing. Nobody in the world who knows everything. I like going to buy the products. The way of cooking is: I'm going to the supermarket and see what is fresh and cheap. No one thinks first what to cook, but cooking from what is good and cheap in the supermarket. There you go, enjoy, buy seasonal products ... food passes through a product.

- perceive that you are an endearing character?

- is that I like. I do not know if I am well or not. But I cook from a viewpoint. To me cooking my grandmother taught me and she cooked for the family. I always stayed in my mind that cooking is an act of love. She was very sensitive and I took it. If you enjoy cooking, enjoy it and above you do for your family, is best. The chef has to have that feeling. Sweating all day in the kitchen so you do not like what you do ... no sense.

- Do you recognize on the street?

- On Sunday I went to eat at a barbecue and everyone looked at me weird. I told them: "I love the roast ... if Argentina is that. " On Sundays I eat a pastry or a barbarian outdoor barbecues.

- And in your house who cooks?

- In my house, my wife's kitchen. The day I got married she told me: "In my kitchen I'm in charge." And as when a person says one thing has to meet the ever, which she said is true. Just now I said I am a barbarian living.

- What do you remember the Gato Dumas?

The day I found out what happened to the cat I got a bad time. That week had a meeting with him and we talked about our daughters. It's sad because the cook takes a lot to family because it is very much in the kitchen. Today I still doing wrong. For me it was the father of Argentina kitchen and helped me a lot. I was always very fond and very tender. It was super sensitive, simple and always had a minute to help you. He had no vanity. He always told stories. It misses. There is a void in my life and in the kitchen without it.

How Can You Get Leafeon In Pokemon Indigo

Komiyama

The wok (kuo in Mandarin), a cooking utensil from China, is a kind of pan with curved walls and deep. Some also have a lid and a rack, which can drain the fried food, keep hot food and cooking. In the wok, food can be prepared in various ways: stewed, fried, simmering, grilling, steaming well. We can say that acts as wok pan and pot, and thanks to its shape and size, allowing enough size cooking ingredients.

When cooking in a wok, you have to take advantage of the benefits. In wok, heat is distributed more evenly and smooth, the intense heat that builds up the vessel allows food to cook in less time, and also requires less oil, making it one of the fastest cooking methods and healthy. Although there wok

of various sizes, the most commonly used for home use usually have a diameter between 25 to 35 cm and 10 cm deep. The material used to manufacture the wok is usually iron, carbon steel, stainless steel and aluminum, being the best, ordinary iron or steel, for the property you have to retain and distribute heat more evenly.

Today we can buy a wok with nonstick walls and do not need a cure. But if you touch one of the iron, these rather heavy, keep in mind the following tips to "cure"-attentive to the story of Argentine Miguel Soler, as he describes it in his blog called "Dural" -:
Wanting
stimulate my incipient taste for the culinary arts, my sister gave me a wok, and the minute detail that characterizes the book accompanied by a simple, short and fascinating called 'cooking with wok. Recipes from East and West "by Lee T. Furikake. Imagine, had a hand in the deep gray iron bowl weighing what a hatchet, and the other, all the East and West. The book's recipes are always excess, although content and minimum potential formulas. "Read carefully the instructions in the book," I warned my younger sister, "but you will not be able to cook. You have to cure it. "" How? " exclaimed fun, "gave it to me ill?"

sounds like a joke, but well thought out, it is not. But read the detail they can, the following instructions to cure the wok as my friend Lee:

· Put the wok over high heat and heat until it changes color (from dark gray to light gray or blue).

· Rinse with cold water and a little detergent, using a bamboo brush bristles to remove possible chemical burns.

· Fill the wok with water and place it over high heat and boil for several minutes. Then, discard the water, and dry the wok with a paper towel.

· Pour ½ cup vegetable oil and place the wok to boil, over high heat until it starts to smoke. Reduce heat and spread the oil along the walls of the wok. Keep the wok on the fire for half an hour or so and then discard the oil.

again · Fill wok with water, bring to boil, discard and repeat the same operation two or three times. Then dry.

· Extend a little oil over the surface of the wok, and you're ready to use

Intimidating, right? The wok went to the top of the cupboard and from there looked at me sighing like a Gizmo. After all, I felt like that character from "Gremlins" who receives the tender and boring Gizmo postponed to those bans. Also Chinese, East, behind the brothel was about to explode. Spent months there waiting, and every time I flipped through the recipes I looked tempted to test its capabilities. Capabilities that were asleep and my laziness to follow instructions so rigid, prevented him from developing. Finally a few months ago, and with the help of my sister, fulfill his destiny. What frightened me was that cyclic stronger wheel of fire, water and boiling oil. Anyone who has been working in a forge, known to the handling of glowing metal, all may result in sores and other discomforts. So, a prudent distance, we saw the vulcanica transformation of the wok. First came the slow change in their electric blue color of dangerous beauty. After boiling water bubbling rage. The worst was the oil. Between the explosions and black smoke that engulfed the kitchen into a strong, sweet smell as English soup, we were thrown into breathable environments. In the end, there it was: the wok cured. We will call Woki. "Woki Wuan Quenobi?

jumping technique or "Stir Fry"

- Heat the wok over high heat for about a minute

- Add oil to fall gradually as the walls of the wok before reaching the bottom. Turn to wet the walls.

- Wait until the oil smokes lightly before putting the ingredients

- Add the meat first and wait a few seconds before removing so the meat is browned

- Begin to cook the meat stirring constantly with a wooden spatula And when you're done, remove from wok and set aside on a plate

- Including denser wok vegetables and fiber and jumped from the top, stirring

- Continue adding other vegetables in order from highest to lowest density

- to put meat in the wok when the vegetables are almost done

- Incorporate and cook the sauce at the last moment

- Serve the dish immediately

To use the technique of frying in the wok must take into account the following aspects:

1 - If your wok has a small aluminum bracket on a grid put it on the side of the

2 - Food should be a temperature equal to the ambient

3 - Heat the wok and add half a liter of vegetable oil (the Chinese use peanut oil or corn oil), but the amount Oil reached the edge, and that incorporating the oil rises foods

4 - The oil temperature for frying is 160 to 180 º. The easiest is measured with a cooking thermometer, but if you lack it, put a wooden stick vertically in the middle of the oil, and be ready when the oil sizzles around the stick.

5 - The meal is frying in batches, in small amounts, not to get too low oil temperature

6 - When the food is browned, place on rack to drain excess oil, and then place on paper towels. If you do not have this grid, you have to drain the oil directly on paper towels

7 - Typically used oil can be reused, although vegetable oils do not support many overheating

8 - An obvious advice: Do not let children walk through the kitchen while you're frying

Delicious sautéed

The wok is excellent for sauteing food, from shrimp, chicken and turkey to any vegetable (mushrooms, carrots, zucchini, onion, eggplant ...). For cooking, washing their food before, cut into uniform pieces so that they cook at the same time and season with salt, pepper and herbs that are most combined. How to skip is the following: place the wok over medium heat and when hot add two tablespoons of olive oil by moving the vessel to also cover the walls. When the oil is hot (Without allowing it to smoke), are lacking food, first they need more cooking time, stirring with wooden spoon. Once cooked all ingredients are allowed to stand in the middle for crisp and served hot.

obtained Dishes are simple to prepare and taste great. Fried

fewer calories and very tasty

With the wok can be perfectly fried food as if it were a fryer. To do so, add a splash of oil that is left over high heat and when hot, add food, warm and dry to prevent spilling. When adding the first ingredients, is slightly reduced fire intensity in order to prevent them from overcooking or burning. Fry are left to acquire the typical golden color, and before serving, remove with a slotted spoon and place on absorbent paper or on the grill to drain excess oil. Light

steamed dishes

steaming in a wok, deep vessel add water, and on the same grill (or in a basket) are placed food cut into pieces of similar size. They are cooked by steam to release the water to boil. Thus, in addition to maintaining the most vitamins and minerals soluble in water, not not be lost when the food in contact with liquid foods retain their natural flavor.

The Chinese have for centuries perfected the art of fast food. They invented the wok, a tool that allows them to cook all ingredients in a fast and balanced. In addition and perhaps most importantly, keeping intact the color, texture, flavor and nutrients from food.

Stir-frying is the most popular and widespread culinary techniques from the great China.

Wok Cooking with

This is achieved by placing the wok on the fire and heat at high temperature. Then rinse the wok very well, using water helping you to do so hot in a bamboo brush. Repeat the process 2 or 3 times. After that, dry the wok well and protect it with a thin layer of oil to prevent oxidation. From this point the wok is ready to be used. In the future never clean the wok with soap, just use hot water and a rag to his usual cleaning. Otherwise you desprotegerías to take his protector and rusting oil would eventually deteriorate the wok.

When using the wok for Stir-frying at all times make sure that it is very hot before adding oil. When you add the same wok repeatedly turns to the oil covers all the walls. When the is hot and you are ready to start cooking. Try at all times observe these simple rules otherwise certain products such as noodles and rice inherently more sensitive, they would stick fast in the wok. Before cooking always prepares all the ingredients and sauces, as the Stir-frying process is very fast.

Flavors & Spices

Today it is relatively easy to get ingredients used in cooking China in most supermarkets (or at least I guess).

Products black bean, pasta sauce and black beans are extracted sauce soy beans salted and fermented, mixed with a spicy paste. These products are very concentrated and when cooked off all their flavor. A sweet variety can also be purchased. Remember that these sauces are very salty and strong.

fresh and dried chiles: A variety of hot peppers are used in the kitchen China. Sweet chilli sauce (sweet chile sauce) is achieved through chiles, vinegar, sugar and salt. This is widely used for cooking and served with meals. Chilli bean paste (chile and bean paste) is prepared using fermented beans and hot peppers.

Chinese rice wine : The wine is Shaohsing considered the variety of higher quality. Has a rich taste similar to sherry, (or so say the Chinese). China

sesame paste : This is a version from the Middle East. It has a strong sesame flavor concentrate.

ground spices Five: The Five Spice Powder is a fine blend of these ingredients. Fennel, anise, cloves, cinnamon and Sichuan pepper. Its flavor is licorice. It has a strong aroma so it should be used in moderation.

Garlic: This fragrant plant is one of the most important ingredients used in cooking China. Mostly used peeled and crushed.
Ginger
: An essential flavor in Chinese cuisine is offered fresh ginger root. These roots are peeled and crushed before being used for cooking. They are also prepared in a marinade.

Hoisin Sauce: This sauce rich, thick and dark is used to enhance the flavors of meats in general, before being cooked, or as an accompaniment to oysters comidas.Salsa: Oyster Sauce is a sauce made by oyster juice, flour, salt and sugar. It is usually added in the last moments of cooking your food.

plum sauce: The Plum Sauce is the only fruity with sweet-sour palate.

Rice vinegar: This is a colorless, slightly sweet vinegar that is used to add hints of sweet-sour taste to your dishes.

Sesame oil: This aromatic oil is extracted through the toasted sesame seeds. Using small amounts at the end to finish your meal.

Sichuan peppercorns, red pepper is an aromatic that is used after being roasted beans. Soy Sauces

: These are prepared by fermented beans, yeast, salt and sugar. Are used to enhance the flavor of your dishes or as an accompaniment to the same on the table.


(most of the boards were taken from the book "Cook with a Wok" by Lee T. furikake, edited by Imaginador)


http://es.wikipedia.org/wiki/Wok
http://www.alimentacion-sana.com.ar/
http://acteondural.blogspot.com/

Green Schooter Wheels

Ingredients (serves 4):

500 g Chinese noodles or egg noodles
500 grams of chicken, pork or beef 50 g
bacon or bacon-optional-
bean sprouts 150 grams (approx)
1 green onion 2 cloves garlic


5 tbsp oil 1 tsp sesame oil 1 tbsp optionally
rice wine, sherry or white wine
vodka dash of salt and pepper to taste

First prepare a mojito with soy sauce, wine and sesame oil. You can vary the mix, use your imagination. Here we marinate the chicken and bacon for about 2 hrs in the fridge, cut into strips or small cubes (1.5 to 3 cm).

Cook noodles in boiling water (and touch of oil) until al dente. Remove, drain (drain them and pour cold water to prevent the continued simmering and switch on your point) and book, mixed with a little oil to prevent sticking. The noodles can be either a taste, but are very well from 2 to 4 mm in thickness, especially those cylindrical hole inside. We leave aside waiting.

Heat the wok and put half the oil in which skip 2 minutes with the chicken and bacon previously drained from marinade. Add the juice from the marinade and stir 1 minute. Remove and reserve.

Reheat wok with remaining oil and briefly jump garlic, green onion and bean sprouts. Add the noodles, chicken and bacon, stir and withdraw. For

emplatado can sprinkle the chopped chives girl, shredded cucumber, black sesame seeds or chopped almonds. Some

among other things, add to saute of vegetables, bamboo shoots, mushrooms, ginger, green beans, zucchini or green peppers.

As I say, explore both the ingredients in the quantities of meat to taste.
The basic formula is: saute of vegetables + + boiled noodles cooked meat.

Where To Buy Calcium In Pokemon Silver

Chow Chow Mien Mien - photos

Samaire Rhys Armstrong Song

Ingredients (for 2): 300 gr

rice (2 cups approx)
1 green onion 1 medium carrot

50 grams of diced ham (0.5 cm)
3 eggs 5 tbsp oil

pinch of salt to taste

This is the typical rice recipe that we sold in the Chinese restaurants. Like any recipe, has its variants. Let the subject in great detail.

The rice should be cooked in advance, better if the day before (it is stronger). Obviously, the rice is prepared in the proportion of 2 parts water to every 1 of rice. Place in pot with water over high heat, and boil it down to a minimum, semitapada pot is made up to absorb the water almost completely (depending on the type of rice cooking time will be needed.) Shutdown, remove from heat and leave covered to absorb all the water. Heat

2 tbsp oil in wok or large skillet. Incorporate lightly beaten eggs and leave to set over low heat. Undo Cut into pieces and let fry for 1 minute until they turn yellow, without drying (type scrambled eggs). Remove and set aside in a bowl.

Clean the wok with a brush (there are special bamboo, but can be silicone. Hey, anything to avoid scratches. The idea is to clean the wok to leave no residue that may burn, but without washing with water .)

Reheat wok with remaining oil and skip the chopped scallions good kid, thin carrot sticks and small, and the ham into small cubes. High heat and stirring constantly.

Add cooked rice and continue stirring with wooden spoon or similar. Stir until grains are well separated.

Finally add the eggs and sauteed, stir and serve.

This is the most famous in these parts. However, it can do some stuff (you can always do more, right?). Comparing this recipe with some books and internet info (who bore him), combined with experience, come the following: A saborcito

extra, a "what not" tasty that we feel in the restaurants. As already mentioned, they often use (and abuse) the Ajinomoto, which is none other than monosodium glutamate used as a flavoring base. All dishes are tinged with a taste exalted, as they have concentrated soup cubes. Is known that excess cancer should avoid it. If you have at hand, who am I to say you do not use it ... the alternative would be to fourth soup cube in the water they boil the rice, or mixing with the water, either a splash of soy sauce, or a little beef broth, in short, how it pleases your palate restless.

A beaten eggs before bringing the fire, you can also added to them 2 tbsp rice wine or dry sherry, white wine or even a touch of white drink vodka. The

diced ham may be substituted for pork, or even by shrimp.

addition of green onion can also add 1 onion chopped fine tiny common (everything is chopped tiny). Once prepared it with chives instead of green onions. And we, that the base is rice, so they can play freely: Saltadito + + scrambled egg cooked rice. Something.

The Chinese also use this recipe as a basis for achieving the so-called "eight treasures rice": shrimp, ham, mushrooms, bamboo, carrots, peas and red onions.

Bon appetit.

Community Service Template Hours

Fan Chaw Chop Suey Chop Suey

1 onion or scallion CHOPPED CHOPPED Squash

2 2 1 BROWN
chopped carrots or green pepper (without seeds) 1 CUP
bean sprouts ½
CDA OF STARCH CDA ½
CORN SUGAR 2 TBSP OIL

1 pinch of salt


These correspond to the classic ingredients of vegetable Chop Suey, but it is the basis for creating any kind of variation. If for example we want to make pork Chop Suey, we skip the meat first and set aside. At the end of preparing the return to mainstream. Then explain it well.

Preparation:

Heat oil in wok or large skillet until it begins to smoke. Then place the onion, carrots and zucchini. (Please note that you can cut the vegetables into cubes or strips. In the Chinese restaurants in Uruguay, cut into thin strips about 3 to 4 cm long and 5 mm wide. I prefer it this way). Sauté for about 2 to 3 minutes, stirring. Stir in pepper and sauté 1 minute. The next minute incorporate soy sprouts (they last) and let another minute. Cooking times are short. The idea is that the vegetable is crisp, not soft. In this way, according the Eastern conception of food intake, vegetables are healthier because they preserve their properties. Additions
now
salt, sugar and starch previously dissolved in a little cold water. Stir, mix well and you're ready to serve. (The starch thickens slightly little juices).

Options:

china food restaurants tend to use and abuse of flavored known as Aji-no-moto, whose main component is the monosodium glutamate. I read that it is carcinogenic when consumed regularly. In many product packages as specified on the label, but several, since it is not compulsory to appoint, as called "flavored." Appears in various foods like potato chips, stuffed olives and cubes of soup, to name a few. In short, it gives a taste special. (That's the flavor that we recognize as typical of Chinese cuisine.) Sometimes short ¼ cube chicken soup concentrate (which has that flavored) and dissolve in hot water with salt, sugar and starch. Other times, what I do is to add soy sauce (2 tbsp for these measures). Another option that appears in the recipes is to add dashi or hondashi (half teaspoon powder), which is concentrated fish broth. We can do so by reducing boiling water with fish, vegetables and salt, or using other meat base such as chicken, beef or pork. The idea is to add a touch of meat extract.

Another option is to add other vegetables in similar proportions (it is easy to see how and if we add accordingly put more salt, etc.), such as cabbage, zucchini, peppers, red pepper, etc.. You may also be added to the end, along with sprouts, cubed tofu (made with soy milk).

Personally, I like the Chop Suey as follows (based on the preparation of restaurants): Short

rectangles of chicken, pork or beef (3 to 4 cm long and 1 cm wide approx, so that it fits in your mouth without using the knife. The pig and cow often cut with even thinner), about half a kilo. The marinate or soak in 5 tbsp soy sauce 1 tbsp rice wine, dry sherry or white wine and 1 tsp sesame oil, olive or sunflower. Add 1 teaspoon of salt. Let stand an hour or two in the refrigerator or freezer. (The marinade is inspired by the preparation of meat for the recipe Chow Mien, but may simply be chipped beef with salt).

heat the wok until the oil starts to smoke, drain the meat with a slotted spoon (reserve the juice from the marinade) and put it to fry. Stir constantly. If long much juice, I'll bringing to a source, so that it looks like boiled meat. If dried and sticks a bit, I add the marinade juice gradually. Just cook the meat to the wok. When I see that has been hechita, juicy, I add the marinade and almost immediately went back to the source and reserve. Juice sac around the wok, and if they have been restite, the bag with a silicone or similar brush to avoid scratching the surface.

Then add oil, heat up again and start to skip the onion, zucchini and carrots along with the Chop Suey recipe as it's explained above. I do as I described, but before the fire off and get the basics of vegetable Chop Suey, I add the meat cooked first with their juice. Stir well and serve.

Driver Modem Vemmax Nfa-01a

- photos

Is Artic Silver 5 Corrosive

Garapinyades

For those who do not know, is a type of peanut caramel. It is commonly found in the downtown area of \u200b\u200bMontevideo (Uruguay), but there are at fairs. There are also Garapinyades almonds, hazelnuts and walnuts. Here is the recipe (which is also contained in the package of shelled groundnuts selling Abundance).
MANI
2 CUPS PEELED
2 cups sugar 2 cups water


Toast in the oven 2 cups of peanuts. 40 minutes. (Let me clarify: the best, since each kitchen, pan, etc is different, check it by testing). Meanwhile, in saucepan cook over high heat (up to break the boil) 2 cups water and sugar.

Boil until a candy without color, about 8 minutes. (Another warning: if possible use a pan clear, to observe the color change. Do not go and put a pot with Teflon, or bold, as I did in my first caramelized. Nice to see the color). The time is approximate, can be more. Like everything, use the eye more than the measure. Then you must add the roasted peanuts and boil until it forms thick white foam. Or something. It is going to realize. There down the heat to low and stir continuously until that takes the form of caramelized . Remove from heat and add a touch of vanilla. If you want to have chocolate flavor, you just have to add 3 tablespoons unsweetened cocoa when you put peanuts in caramel water.

In my experience, while stirring, and hoped that "got" the caramelized . for nothing. Reduced only saw dark caramel and peanuts swimming there. I lost faith. Of caramelized anything. But the truth is that it seems an act of magic. The candy is reduced gradually, and suddenly, and when it seems that everything will stick, candy becomes a kind of sugar dust that sticks to the peanuts. Just see that the transformation begins, extinguish the fire. This is the time of caramelized .

Good luck with it. Then tell me.

What Is The Value Of A Bear Claw Tub

Mexican Rice Pudding

(Contributed by Jessica Rodriguez, from its very home in Mexico).

I think there should be some said that sentence: "in a house at least there are Mexican beans, tortillas, nopales, brown sugar, cinnamon, sugar, salt and pepper ...!"

I also believe that the kitchen Mexico is widespread in scents, colors, textures and consistencies, depending on the region, city, home, family, and the individual ... each with its own flavor.

My experience in the kitchen is short. After the birth of my son I had my first meetings dedicated to the kitchen, then to know then cooked in the kitchen plans, sip a couple of secrets, delights the soul, they are given looks, relaxes the mind .. . Alchemy

highest level.

In the region where I live accustomed birria, pozole, meat juice, enchiladas, flautas, tostadas and basic dishes such as pork skin in green sauce, chicken res, or single and simple beans accompanied by tortillas and nopales bistecito ... or noodle soup, or sliced, or chiles rellenos. Here

meals for occasions, moments ... to emotions (and the same can be anywhere in the world, yet for the existence of food and hunger)

Hmm ... go to parties.

For now here I leave a dessert. I use to prepare for the nochecita. A kind of sweet and light dinner (in addition to my love dwarf).

RICE PUDDING

(Serves 4) INGREDIENTS

:


1 cup rice 1 / 2 cinnamon stick
1 / 2 liter of water (can be a bit more)

Sugar to taste 1 / 2 LITER OF MILK
raisins or nuts

METHOD OF PREPARATION:

First rinse the rice and let it sit for a bit, while both put to boil water with cinnamon stick, simmer cinnamon ... when you start to release their aroma is time to put the rice, then you give him time to cook (it's like everyone . Some people like thick rice esponjosito. I prefer more milk and esponjadito yes, but not thick, then the right time is the time of your choice). I recommend you to pour the milk just before the boil water with cinnamon, then add some sugar and let it boil.

finished! Tazoncitos or serve it in bowls. I put raisins or nuts like, you can spray with a little ground cinnamon on top and ready.

to eat ... mmm ...

A version of this sweet but with pumpkins. Rinsed and chopped into small cubes zucchini and the process is the same. Cooking times vary because the squash is more tender than rice.

Pain On The Side Of Waist Only In The Evening

TUNA

1 steak (sliced)
2 cloves garlic, chopped 3 tbsp chopped parsley

1 CDA
BALL BLACK PEPPER 1 tsp coarse salt OLIVE OIL

3 tbsp 2 tbsp 1 GAJITO BUTTER LEMON

1 pinch of salt

SUPPORT


2 large potatoes 2 SWEET CARROT CREAM 250 ML DOUBLE

1 cup milk 2 tbsp
STARCH OR STARCH
100 GR GRATED PARMESAN SHREDDED

1 small onion 1 pinch nutmeg 1 pinch DILL

1 pinch of salt Preparing


potatoes and sweet potatoes:

Wash and peel the potatoes, and cut them into slices about 2 cm. Cut the potatoes into slices 1 cm approx. (I leave the skin on potatoes, which must be thoroughly washed and removed the buds). The difference thickness is due to a simple reason: the sweet potato cooking time is less than the pope. (The sweet carrot is a relatively recent variety. May be replaced by the common potato or sweet potato).
In a large skillet put a little olive oil (we can be of sunflower), heat, and brown them first potatoes (only one side) and reserve in a baking pan previously greased with oil. The gold side is up. Then the potatoes, dorándolos also only one side (potatoes are first simply because to preserve their flavor. Otherwise you would sweet potatoes part of its sweetness). You will also rack. Bake in preheated oven at 160 º for 40 minutes (well, that is the theoretical advice. The time and grades may vary, so I recommend setting a medium-low heat to avoid burning the slices, and control the cooking time by poking them until tender. If it happens that the potato is cooked before removing it and staying at a source).

The sauce:

In a saucepan over low heat the cream, starch dissolved in a glass of milk (no lumps), grated onion, cheese (can not be a soft cheese because it would stick to the the melting pot), nutmeg and salt to taste. (Double cream or whipping cream gives better texture. The onion and cheese complement the taste. The starch is a thickener. A option may be to add a touch of dry sherry or white wine). Stir constantly until thickened, then turn off heat and reserve to cover not to lose heat.

If you notice, we started cooking potatoes and sweet potatoes. During the time that is baked in the oven, we have time to prepare the sauce and the tuna steak, and so everything will soon be at an optimal temperature.

The Tuna and Garlic:

wash and dry the beef if necessary. We jump in the pan or griddle, round and round (nice when it is golden brown). Then place the tuna on one side (can be swordfish or marlin as well) and sprinkle a little salt (Because the fish need salt). Also a few drops of lemon. We turn after a while (when you have a good look gold) and brush butter on the side of gold (can be melted already). Immediately brush with the "garlic" (as has been the explanation), which we will have prepared while cooking the steak. In this way we take the time to the maximum. When early (the steak is cooked in a few minutes, so it does not dry out and keep their juices), turn off and leave the pan covered, thereby keeping the temperature as "emplatado."

The garlic is done with a mortar, whether in marble, stone or wood (oriental). Place the garlic, el perejil, la pimienta, la sal gruesa y el aceite en el mortero y unificamos.

Al servir:

Colocamos las papas y boniatos en una fuente con algo de profundidad, y entre ellas la salsita, sobre la cual esparciremos una pizca de eneldo (amigo del pescado). El atún podemos servirlo en una fuente decorada con ensalada verde, ya sea lechuga en cualquiera de sus variedades, espinaca cruda con aceitunas negras, o rúcula con limón y algunos huevitos de codorniz.