Thursday, November 4, 2010

Stop Taking Lisinopril

SAO PAULO




Photos: Shintori teppanyaki, Liberdade market with a restaurant on the second floor and the chef Ana Luiza Trajano de Brasil A Gosto.

This city never sleeps. At any time and in any neighborhood you find a supermarket, a bookstore, a pharmacy, a gym and even a church open to the public.
There are thousands of restaurants, bars, bars and places to eat delicious snacks like bread de queijo, a brigadier (one kind of chocolate truffle), a goiabada (Similar to crushed guava) or Beijinho (sweet coconut). Guided by the magazine
Go Where Gastronomy "Os melhores de Sao Paulo 2010" and the comments of the critic Josimar Melo restaurant I visited some of the city. Outside the DOM, Alex Atala great restaurant is recognized as Chef of the Year for the second year, I was fortunate to stay at the Tivoli, where the floor 23 is "Vintetres" the Catalan Sergi Arola restaurant (two Michelin stars ) also have a splendid view of the city offers a recreation of classic English tapas like patatas bravas (spicy tomato sauce and mayonnaise), meatballs tuna, cod fritters impeccable and extensive menu of drinks and cocktails.
Brazil has the largest Japanese colony in the world, nearly two million people, of whom 75% live in Sao Paulo. Inevitably, then, that there are hundreds of sushi bar, especially in the picturesque village where the market Liberdade, streets, shops and people are predominantly Eastern. There reigned for several years the restaurant Kinoshita (first place in Japanese cuisine), now moved south to a more exclusive neighborhood (Vila Nova Conceicao). Kinoshita perfect sushi offers fresh fish and a tasting menu that surprises the proposal for a classic yet innovative cuisine with dishes ranging from miso sauce tuna jumped up seafood topped with salmon eggs and perfumed with truffle oil.
another concept is handled Shintori (third place in Japanese cuisine) restaurant that has more than thirty years old and receives more than a hundred guests in turn, a local sympathetic divided into small living quarters as you want to eat sushi, sashimi or teppanyaki.
The Brazilian cuisine is a large A Gosto representative (first place in its category.) At the forefront is the young chef Ana Luiza Trajano offering dishes from different regions of Brazil with a personal touch. An example: the fish served with mashed banana crunchy chestnuts and lime vinaigrette. A wonderful snack.
French immigration also left its mark. I visited the bistro Le Vin (first place), local relatively small, warm, family atmosphere and packed with diners who keeps a bakery on the side and in front of a bakery. A natural oysters as a starter, a lamb in red wine sauce and a creme brulee frankly left me a memorable souvenir. The wine of Argentina, because on previous occasions the Brazilian came too I was not enthusiastic.
As a final point I want to mention that La Mar, Gastón restaurant, not only in the third place in the category "Best fish restaurant and seafood "but the ceviche, tiraditos, causes and tacu tacus are included among the recommendations of the best food guides in the city. In Sao Paulo
eats well and walks better. You must visit the MASP art museum located in the Avenida Paulista has in its permanent collection, including an enviable number of works of the Impressionists (why we are so behind us, oh my God?). Another visit to be missed is the Museum of Modern Art and the Parque do Ibirapuera where is the art biennial. There is a garden designed by Brazilian artist Burle Marx, works of Oscar Niemeyer, and of course a lovely restaurant in the MAM.

Thursday, October 28, 2010

Home Theater Subwoofer Wiring A B

AMANCO PAMPA


Limeñísimo name for a stamp Creole restaurant

A beautiful house in Miraflores recovered by Roca Rey / Recharte provides a framework for a new Peruvian restaurant with traditional homemade breath. The Pampa de Amancaes has recovered renovated with ceramic floor tiles decorated Talavera style, the carved wooden writing desks of the ancestors, the 'crisper' wood brought from Spain for three hundred years, the beautiful pictures in stone colonial Huamanga, some watercolors Master of Seville and the stone basin filled with pisco hosts special occasions. It carefully note in the decoration and attention to detail, for example, large linen napkins and table covering sobremantel. Music rather than environmental, their presence is evident with waltzes, polkas and seafaring to decibels above the conversation.
In the kitchen is the young Renzo Miñán, graduated with first place in the School of Chefs of San Ignacio and seasoned in various cuisines of the medium. However, primary responsibility rests with Marilu Recharte, owner of the restaurant and hotel trade. She, along with Sixtilio Dalmau and Johnny Schuler, created in the INAT Trujillo (now Cordon Bleu Peru), and then, in partnership with Johnny, he commanded El Palmar, also in Trujillo.
Last week Amancaes Pampa Blanca was in March. What is White March? It is a public test period, to adjust the timing of the kitchen, the waiters rid and see which dishes are best reception of the diner. Before the tests were done among friends and relatives, are now open to anyone willing to pay a fixed amount to enjoy a full menu (a promotion price), in both cases the term implies a certain kindness to overlook the lack of control. Pampa Amancaes
In the kitchen is well tuned, the flavors are defined and the proposal, although classic, there is room for reinterpretation. The ceviche and causes incorrect, without itching the first and the second filled with chicken, perhaps betting on a tourist market that does not participate in excess. Funds are dishes to be reviewed, as ossobuco, and other well made as the lining of tacu tacu of caramelized root vegetables has an interesting contrast between sweet and earthy. The risotto with duck breast to the northern is a good example of tradition and modernity, while the chef cooked duck taking a risk of coming out unscathed. The desserts are divine nectar for confectioners (not my case). I heard praise for the ranfañote comments, sighs, chocolate soufflé, rice with milk and foot pecans. I stay home with the porridge, rich in fruits controlled acidity and thickness to the point.
cellar deserves special mention, equipped with hundreds of bottles of high turnover and excellent quality / price.

sheet: Address: Av Armendariz 546, Miraflores. Phone: 4455099. Average price per plate www.pampadeamancaes.com: S /. 25-30 soles. Capacity: 90 people. Hours: Monday to Sunday lunch and dinner.

Friday, October 8, 2010

Can You Centrifuge Milk

THE FATHER OF SUSHI


The Honorable Noritoshi Kanai, president of Mutual Trading Company's powerful, has a life of romance.
Born in Tokyo in 1923 in the midst of a relatively wealthy family ya que sus padres era maestros de escuela primaria (en Japón es una profesión que da para vivir con tranquilidad). A los 20 años el Ejército Imperial lo reclutó para pelear en la Guerra del Pacífico y lo nombraron responsable del suministro de alimentos y productos básicos para las tropas en lugares remotos de la selva. Kanai se enfrentó a increíbles obstáculos (entre ellos, ser prisionero de guerra en Birmania durante un año) para cumplir su misión de la que dependía el sustento de miles de soldados. Ironías de la vida, fue en este período de dificultades donde Kanai obtuvo los conocimientos básicos en la producción de alimentos, logística y manejo de diferencias geográficas, climáticas and multicultural, who later became an international businessman and "Culinary Ambassador of Japan in America."
In 1951 along with his partners founded the company Tokyo Mutual Trading Co. to Japanese food export to the United States and in 1964 emigrated to Los Angeles to take over management of the company. Cultural and gastronomic shock was evident. East eat soy, Western barley there is fish dish every day, here is the preferred meat. Sake / wine, vegetables / chips, quality / quantity, raw / cooked. A new food culture began to develop in America, where Kanai enter the Japanese culinary arts and the concept of a diet healthy. It was the first to import the Edamame and Regional Sake Fino United States.

Driven by the fascination of its food, in 1966 put a small sushi bar in Little Tokyo, and through it the sushi fashion spread to the world. This bar was thought as the typical Japanese sushi-house, that favor the warm and personalized attention, with a sushi man for every five guests (in Japan is three, in the U.S. every seven). Eating raw fish was a challenge that led to success as true hosts of guests Norwegian, Jewish, English, Italians and Americans increasingly filled the room. Replicate the experience in New York and in the blink of an eye the world turned sushi-addict.
In 2008, he founded the Institute Kanai U.S. Sushi Katsuya Uechi together with an extraordinary itamae and leader in the industry. Today, this school is a place of learning and training for professional cooks, and that conveys the true Japanese culinary art form to future generations. In Japan, sushi man
learn the trade in ten years. "You have to know how to move constemente because food is not prepared to hand but the whole body," says Kanai with Oriental patience. "The rice is molded with fingers while watching the diner is. There you realize if the rice needs to be more compact and what texture should give to disarm in the mouth. Another prerequisite is a good memory. A client is never forgotten, nor the customer or to your taste "he adds. Noritoshi Kanai
visited Lima last few months as part of his Latin American tour. He came quietly and left quietly after trying countless souer pisco, ceviche and high class tiraditos in various parts of our city that made him really happy. Kanai
's career has been recognized with several awards, not only as a businessman but as a promoter of the arts, music, literature and sports. A real teacher.

Thursday, September 30, 2010

7 Weeks Pregnant And No Foetal Heartbeat,why

The Peasant

Several times I have enjoyed the cuisine of The Peasant Piura. Fond memories of their green tamales, the duck dry and sweat of grouper. And so I told a English friend of our food lover with whom I visited the restaurant a few days ago. What happened to us completely disappointed to the point of eating a few bites and leave the dishes almost intact when leave the table? It is true that a huariques not be judged with the criteria of a signature restaurant, but it is unforgivable that the dishes get cold at the table, the duck is so hard that it is impossible to sink his teeth or the texture yield tamalito velvet by a watery mass and reporting. I got the impression that being 2 pm. the dishes were already served or languishing in pots without fire that stoked. What happened to the time of Dona Sebastiana? What happened to the regional nature of their signature dishes?
I will not criticize the size of the portions, so that three or four people are satisfied, or the price (S /. 40 average per dish), but to warn those who come and want to try some more dishes. Rest on its laurels is the worst that can happen to who represents one of the great cuisines of Peru.

Thursday, September 16, 2010

Poultry Farming Bussiness Plan




José Carlos Capel is the most respected food writer and head of Spain Madrid Fusion, the most important gastronomic event in the world. Author of some forty titles, Capel was at Mistura, took the temperature of our extraordinary Gaston Fair and invited to testify as a restaurateur in the prime time of the 2011 Madrid event.

His culinary training is not, how does the cooking?
I graduated in economics, but the kitchen naturally attracted me since childhood and I was good, I had fun. In 1975 I formed a dining club in Madrid much like the "shock" that was in the Basque country where only men cooked. Women could enter, but men who were cooking. I was rehearsing dishes and meals for my friends. Then worked in a publishing office of my father, but I was bored a lot, or I started writing food articles in magazines and I ended up writing books and making critical food column in The Country. I've been writing 23 years without missing a week and no one tells me anything, which is a tremendous victory.
What flavors you back to childhood?
On my birthday my mother asked me what to eat, and I always said potato omelette, meatballs and ham croquettes, sometimes potato salad and stuffed squid for an exceptional day. Years have passed and I are going crazy baby squid, tortilla and meatballs.
critic Do you think one looks to rediscover these flavors?
No. I have lived with these flavors, but mentally I've joined the revolution that took place in Spain from the year 92 with Ferran Adria. My thinking is that of a boy of 30 years, because the modern kitchen grabbed me from the beginning, but at the same time, I relish the traditional cuisine. Sometimes I feel like the critic Anton Ego in Ratatouille that at some point you to tears with the dish that you bring to the table. The good kitchen is always excited me.
There is much debate between tradition and modern cuisine. What is your position?
currency if There can be no tradition. Modernity must be understood as an evolution of tradition. The most respected chefs and more tradition known are the furthest advanced. The avant-garde cuisine of Spain is known by heart the traditional dishes and from that tradition evolve naturally, because you can not paint without knowing how to draw. That dominates the traditional bases can not be creative.
What is a food critic?
taste is a counselor, someone who influences the currents of opinion of a group of society if they get to have hearing and be respected, otherwise the critic becomes what the French call "chroniqueur" is ie, a reporter, a journalist who reports without trial if you think critically and make a blunder. There is nothing worse for a critic who does not connect with the audience that you read because that is the biggest snub professional, the work must be serious enough to warrant respect. In
blog and social networks proliferate worldwide spontaneous critics. How see this phenomenon?
've hit the mark with the word "critics of spontaneous generation." Springing up like mushrooms in the field, overnight, they lack knowledge, thoroughness, rather than relate one thing to another stay in "I like / I do not like." And who cares if you like it or not. Critical to many restaurants have to know, read many books, travel the world and have money to pay bills in restaurants. In the culinary world there are few good blogs, serious, no more than 5 or 6 in the world, the more we raise the level of criticism has less influx blog.
How has criticism since you started today?
depends on the country of which I speak. In Peru there is no criticism in Spain have reached a point where we are running almost critical because the chefs have a tremendous force and no one dares to criticize a chef level, it is to have the guts to do it. A critic must be feared, respected and hated.
How the English revolution is brewing in the 90's, as well as the mushrooms in the field?
It is a process of evolution, of situations that create a breeding ground. I lived this history that began in France in the early seventies with the nouvelle cuisine. In 1975 Gault-Millau critics describe as nouvelle cuisine movement that was breaking the mold of French cuisine. The 76 were held in Madrid a round table-driven food magazine Gourmet Club attended by Juan Mari Arzak, Pedro Subijama, Paul Bocuse and Raymond Oliver. They say that something is changing in the world of cooking and things are not going to stay the same. Then, in 1977 Arzak, Subijama and eight found the new Basque cuisine. The rallying cry was "the green sauce has no flour" which was a declaration of intent to ease the traditional English cuisine had a lot of fat, flour, starch and carbohydrates. Begins an evolution that has gripped society and expands in the eighties, a golden decade of change and transformation, not knowing where we were, without knowing the next step. Fashion after fashion, shift after shift, in introducing new trends: the herbs, sour cuisine, the cuisine of aromas. Everything was unfolding in connection with France, until in the nineties Ferran Adria bursts that completely revolutionizes the way you cook. He had drunk from the fountains of France suddenly says to "create the copy does not" close the books and is dedicated to thinking about another type of cuisine based on three pillars: a cosmetic, dietary change and look ironic about their own food, play food, play with food, sense of humor. Unknown dishes began to conceive based on the incorporation of texturing for light meals. Starts a revolution that becomes a worldwide phenomenon. But like everything else, false creators have emerged, so that we have entered a period of reflection about where we go.
And have glimpsed the way?
Things are changing very quickly. In the 2011 Madrid Fusion tried to collect the trends of the world. It does not matter the beauty of the dish, it is important to be true. The truth means that the products are authentic. Kitchen spoken naturalist Kilometer Zero ECOCINE, anyway.
I have the impression that there is a sort of Western cuisine Orientalization
That is also another influence, the merger and the orientalizazión are phenomena that originate from two thousand years have affected everyone, but curiously oriental chefs will also towards westernization, despite being a very traditional cuisine and to some extent very closed.
Do you think that one can speak of a Latin Americanization of world cuisine with our own techniques and products? Neither
Peru or Mexico are modern techniques, so there is great cuisine with raw materials. Peru have to incorporate techniques such as cryopreservation (cooking to 96 degrees below zero) and devices like the Roner, the rotary evaporator, the rotobar, the Pacojet. Come to a full kitchen, a global kitchen where it joins the African with Swedish, Asian with Latin America. A total fusion cuisine.
What surprised Madrid Fusion 2011?
currently Spain is the reflection of the latest trends that are happening in the world. In the next Madrid Fusion will present six new techniques never used before anywhere in the world. For example, cooking at high pressures, flavored with the steam in a closed environment, microencapsulation or enanoencapsulación that produces extremely thin sauces. Is the union of science with the kitchen, which is far from being forwarded advanced. Arzak is developing an electronic kitchen beautiful concept, is an outpost of impressive recipes reengineering.

Wednesday, September 15, 2010

F150 Bed Covers Houston

CAPEL CAPEL FRUIT DINNER Mistura


Remember Apega the dinner organized some months ago? As promised here is the video of the delivery of fourteen thousand kilos of maize seeds to 600 families have benefited from the highlands of Cusco affected by the rains of February. Arariwa Association undertook to arrange delivery with a committee of local farmers and resolved to stick a detailed financial accountability.
Once again, thank those who participated and contributed to this joint activity.

Friday, September 10, 2010

Marriage Invitation-tamil

TEAM


A veritable army of professionals linked to the world of gastronomy worked pro bono since September last year to make the food fair Mistura become the largest in the continent, under the unchallenged leadership of Gaston Acurio that has managed to convey the passion for this work and unwavering search for excellence. Here we are: Traditions Group

, rustic kitchens, trucks,
Rocío Heredia (responsible). Team: Hajime Kasuga, James Berckemeyer, Gonzalo Ferrand, Daniel Sologuren. His first task was to select routes cooks, know its history, how the community recognizes, what is your signature dish and how they are positioned in their area. Course, visited selected sites incognito, to converse with the cooks and assess whether they have good spirit and willingness to work together.

Market Group: Mitsuharu
Tsumura (responsible). Team: Victor Torres, Marilu Madueño, Alvaro Raffo, Juan Pablo La Torre, Ephraim Gómez (Conveagro). The first thing they did was to evaluate the database producers who participated last year and increase it. Overcome the difficulties, for example, last year the participation of regional governments was low. This year it is they who have taken the initiative to lead the participation of their region. Raised more than fulfilled goals: to bring 300 varieties of potato; got MIL. Involving 12 regions, there are 14. Go ask people not only eat but to BUY. All producers are bringing products that are not in Lima (chillies, Amazonian fruits, tubers).

Group Conferences:
Ximena Larrea (responsible). Creating conditions for people involved in the Traditions area and have never spoken in public, have a voice in a master class where he will teach history and prepare your dish


Group Roundtables Mariano Valderrama (responsible). Choose topics related to the food within a development horizon of the next twenty years.


Chocolate Corner Group Astrid Gutsche (rsponsable). Team: Claudia Añorga. First time the chocolate has a presence in two areas Mistura. The first will be the producers in various areas, in the second, Lima chocolatiers making chocolates, and chocolate semi Fine. The stand is designed in such a way that shows the process of cocoa, from cultivation to processing.


Munaypan Andrés Ugaz Group (responsible). Team: Roger Arakaki, Hervé Galidie, Carmen Lopez. Took stock of 2009 to improve participation of bakers. Their goal was accomplished bakers bring 18 provinces, serving 90 000 people, half a million distributing free bread, produce 35 varieties of bread. SELL. Restaurants
Group

José del Castillo (responsible). Team: Christian Bravo, Rafael Lopez Aliaga, Eduardo Lévano, Javier Morante, José Montes. Make room for new icons of gastronomy. 80% are restaurants participating for the first time. Repeat some classical sales volume last year the public demands its presence. Ordered six dishes and the committee chose three for each restaurant to be represented with the best, but avoid repetition. All the restaurants are formal, and if not, they are helped to participate in formalized BEFORE Mistura.

Creativity Group Hall of
Renato Peralta (responsible). Team: Brisa Deneumostier. Organize lectures that will give the guest chefs. Includes continuing care for every day of the fair or until the guest leaves the country. Diffusion Group


Maria Elena Cornejo (responsible). Team: Soledad Marroquín. Develop communications policy attachment, the message reaches everyone.

Sunday, August 29, 2010

Invitation For 1 Yr Death Aniversary

A BIT OF MEXICO FROM THE BAY OF SAN JUAN DEL SUR


the best style of Mexican cuisine, now you can enjoy the spectacular and best quesadillas that are prepared at home accompanied with avocado cream original invention of the chef of Blue Marlin, the restaurant of the moment in San Juan del Sur and is here to stay in the taste of nationals and foreigners who visit the bay of adventures and sunsets.

The Blue Marlin, we specialize in grilled dishes made with fresh and varied products of artisanal fisheries of St. Juan del Sur, meats and vegetables without miss the appetizers, burritos, tamales and tacos ever-present symbols of Mexican cuisine. Of course you can not miss the traditional Margarita can also be enjoyed at its varieties: blue, orange, pink, spicy. Another of our newest drinks are made Sea Micheladas whether very Mexican beer with Corona or black model, without violating our national drink bill.

Here we hope, against the rhythmic and calm sea of \u200b\u200bSan Juan del Sur.

PR 8808 -6714
Bluemarlinsjs@gmail.com

Friday, August 27, 2010

Does Nadia Bjorlin Wear Contacts?

RESTAURANT Nautik: our legacy.



Chorrillos
The district has its origins from the pre-Inca and its official founding as a town dates from 1688.
The first humans who inhabited this area were established at the foot of the Morro Solar, and were outside the culture Ichma. Studies show that these people took fishing skills.


Chorrillos is a very old city that was incorporated as a district of Lima on January 2, 1857. Its name comes just as unique to the "brooks of water" fall from its cliffs.


Today, Chorrillos forms a tourist district and contemplation is a credit history that it holds. Thanks to generations past, today we remember the flavors they did get their season to the current Peruvian food.


"RESTAURANT Nautik" tries to recapture the magic of this seasoning and get to the delight of consumers, with a letter describing the most delicious and succulent seafood dishes, a varied selection grilled food, and all this made with the finest supplies, and accompanied by the finest imported wine cellar, plus a varied repertoire of cocktails.





Thursday, August 26, 2010

Inurl: Web Design Company

NARDA LEPES


Lepes Narda is one of the media and well-known chefs in Argentina. It is a culinary globetrotter is less than 40 years, but has traveled around the world and tested virtually everything that moves in the universe. It's simple, straightforward, uncomplicated cooking shows pouting of impatience when to explain obvious. In 2009, his book "Eat and have fun" won the Gourmand World Cookbook Award for best book based on a program television.
is one of the star participants at the International Mistura where on Thursday, September 9, will speak on the topic "The response from the East."

Cooking is a hard job and sacrificed, how do you do to saturate?
I tried to find different ways of relating to food, just to not saturate. I like working, I enjoy cooking, but the restaurant's office for many years requires a special temple. The trip changed my way of working, are stressful, but enrich and decompress.

How old grabbed your first knife? Eight
roughly cut potatoes Baked them at any time of day.

Is the kitchen requires more technical or more inspiration?
depends where and when, if you do an event for five hundred people require 90% of technique, if you have to cook with what you find you need one hundred per cent inspiration.

In your programs at the same kitchens recommend any rock band or a particular song. How is your relationship with music?
I have many musician friends for 16 years I was an only child, and the music was an important part of my world as a child, and I think it went well naturally. I am convinced that Life is better with music than without it.

Argentina Although geography is different from Peru, I would like to hear your views on GM crops.
is a very complicated issue, and we are very uninformed. There are many types and reasons, but what worries me most is the 'traceability', we have the right to know, to choose what we consume. And another issue far more worrisome is that over 85% of the patented seeds belong to the same company. We are so helpless that is scary!

See you cook and eat everything. Are you afraid of fat?
fattening and low, medium build I have never worried me too. Sometimes I try to take care of myself, to have room for a trip that is planned, but in general there is an issue that worries me.

Do you think that gluttony is a sin?
I do not see things as sins, but I think greed is not good. Neither the body nor the spirit.

What time does your routine?

varies a lot, I wake up between 8 and 9 in the morning, sometimes a little later, hopefully.

What is the most stressful time in a kitchen?
And when something is staggering, when it is out of control. You see it coming, but it is precisely here that we must stay calm, cool head to think and act.

And the most dangerous?
When someone is too tired or out of work. Accidents happen by excesses in general: poor sleep, poor concentration. It is important to rest.

What ingredient can not do without?
of salt!

in Peru are called "gastrosexuales" (the chefs hate the term, and rightly so) to this new wave of young chefs, handsome, doing sport, the physical care and his hobbies include gourmet extra. How do you fit in this topic?
Ha ha ha, did not know the term! I think I always had everything, only now we on TV and in newspapers. I care more about what you say and do a cook, who like to dress or if you like tennis ...

I have the impression that the West is a trend for kitchens Orientalize author. Do you think East is a similar trend in reverse?
Just that I talk to people in Mistura, I think it's much deeper than Orientalize or vice versa. What lies ahead is something very interesting coming from East. Until now only we mix and experiment with our vision. After so many years, we began to see the response, eg Japan, Korea ...



What ingredient, product or dish has impressed you lately?
Vietnamese cuisine, wines and freshness of its dishes. I ate his food every day for over a month, and my body never felt better.

What are your expectations with Mistura 2010? Many
expectation. First of all eating rich, try the places, meeting other chefs, students, exchange. I have a feeling I do not know why, you can gestate something interesting, large, in Latin America.

Wednesday, August 18, 2010

Off The Ark Exotic Pets

THE SACHA


had lunch at Sacha, a restaurant that opened eight months ago, but will be reopened (?) Next week. Local is a nice, rather small, which keeps some things from his predecessor Laurel Villa, but without the sophistication of that. It was empty, the first point of warning, perhaps because the street is being remodeled or because parking is difficult, an issue that should not be a deterrent because the valet parking is solved in the blink of an eye.
difficulties found in the kitchen. The nibbling, a grilled octopus with sliced \u200b\u200bsweetened sachatomate honey and driven by a mild chilli sauce, arrived within fifteen minutes, warm, ready. Half an hour later, came the other two dishes: a guinea pig stuffed hot pepper confit with baked potato, cassava and some gnocchi bathed in a creamy artichoke. Rocoto veins protruding cooked al dente without mercy, so this arequipeño palate used to the itching it produces tears and nasal fluids warned to tame the wild product. Mission impossible. Perhaps if the skin had been over cooked and the cheese was more salty or if the pope had been bathed in the juices filling prodigious, would have emerged victorious. With the fire at the mouth was impossible appreciate the tender meat of the guinea pig confit. The chef should review this dish, first taking pains to remove the veins and maybe the hot pepper confit, as does Pedro Miguel Schiaffino in Malabar, to lower the aggression. The gnocchi were compliant, we ask no jerky (vegetarian option contained in the letter), but were no personality. The portions are not stingy and prices are very reasonable. The wine list is limited with excellent quality / price and with professional criteria chosen by sommelier Joseph Bracamonte. Review your proposal
guys, the new Peruvian cuisine need fresh ideas, true, but above all it requires good technique to know the ingredients and hard work. Improve and move forward.

Thursday, August 12, 2010

Rohnson Bros Old English Dinner Set

ARGENTINA SOUL FOOD IN NEW YORK


Interview with Mario Giordano, director of Wines of Argentina

Argentina a decade ago saw the need to build a brand-country through the wine, the way that we are committed to promoting our gastronomy. Until relatively recently, in the European and Asian and even American, to name the most important consumer markets, no one knew that Argentina was taken and produced wine, mingled even their geographic location and, except Maradona The rest was foreign global interest. On the process of dissemination and marketing of Argentine wine, Mario Giordano his experiences.

According to Matt Kramer, editor of the influential Wine Spectator magazine, Argentine wines are unique in the world. In what lies the uniqueness?

Both Kramer and Robert Parker have been generous and wise with their prophecies. Parker realized that the malbec was the great strain and that Argentina is consolidating. The uniqueness has to do with the weather, or you have it or not. Our vineyards grow to 3,200 meters high, others bloom in the southernmost part of the world, and have more than 1.600 kilometers of crops glued to the Cordillera, this creates a set of elements and irreproducible elsewhere. The strain comes from Cahors malbec and literally means "bad beak." That is, it was an interesting product for the French. Today Cahors spurting to claim its strain as the 'original' and puts his stands on the side of our world in exhibitions. That sounds fantastic. Now everyone does malbec, Australians, Californians, Chileans, but they are different and it's good that people try all. How

built their brand-country?
is a long process that began to take shape in the eighties. Argentina did not export and did not need to because all production was for domestic consumption. Production of 3600 liters, three thousand consumed the domestic market. After the Falklands War was shattered economy and our wine consumption fell from one hundred liters per capita a little over thirty. I went to work in the trade sector and had an ant task because the base wine was flawed. It produced a lot but of poor quality. In partnership with some wineries began to leave the world, to participate in fairs, invite journalists from England, America, Germany associated with the tango Argentina communicate first, and later landscapes. Along with the vineyards began to improve and our production techniques, with great laboratory work, professionalism and production.

That creates "Wines of Argentina?
In 92 started working the concept of image as a wine industry trade activity that brings together wineries from around the country (today 200). The first thing we did was look for an identity, and then look at the malbec. This year we have six warehouses to the markets of Amsterdam and Berlin and was an important turning point.
addition, there was a stream of immigrant investors who bought land, developed new areas, invested in wineries and vineyards. Between 1990 and 2007 have continued to come entrepreneurs, Patagonia is very young, the oldest farm has seven new crops. These entrepreneurs controlled overproduction of grapes intended for table wine. In a painful decision, but bold and necessary were pulled ten thousand hectares of grapes planted high-yield but low quality. The crisis became a crisis of opportunity: two billion of foreign and domestic investment, a European concept of land ownership and the organization of production. It was difficult but we managed.

How do you see the future?
still working to make ourselves known, on the basis that the soul of the Argentine malbec. Also handle the test of versatility because our wines can accompany a fusion cuisine of the place when we arrived. Every three years we review the goals to see if we have to consolidate or redefine. We plan each year, do seminars and training events producer, seller and consumer marketing organize seminars for vendors to know the behavior of the market and are aware of what is requested by new customers from Asia, Australia or Canada .

Friday, August 6, 2010

Vulva During Pregnancy Images

GRINGO IN MEXICO PROGRAM ALSO IN SAN JUAN



The recognized presenter Robert Alexander, best known for its program Gringo in Mexico, was San Juan del Sur by recording a special program to promote our magical port and tourist destination.

As a lover and promoter of local food, could not fail in its program on San Juan del Sur culinary component. We are therefore honored with his visit to sample the exquisite dishes prepared with Rudder Restaurant freshest products of artisanal fisheries of San Juan del Sur. During your visit to our establishment, Mr. Alexander also enjoyed a wonderful concert by of our national pride William Calderon ended with a colorful folklore show Nicaragua mine group.

The whole world will know through the channel of the stars of Mexican television some of the unique beauty, rich culture and cuisine and the varied and excellent tourism in our beautiful port.

This channel watch the stars and remember that this bay adventures, romances and sunsets waiting for you.


PUBLIC RELATIONS
RUDDER RESTAURANT

2568-2243 PHONE E MAIL: restauranteeltimonsjs@yahoo.com

Thursday, August 5, 2010

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Jean Georges



A great experience was lunch at the restaurant Jean Georges Vongerichten (3 Michelin stars), one of the cooks of worship in New York. In a modern facility located in the Trump Tower, at the edge of Central Park, the bright and relaxed restaurant offers food first, and what's best, including a menu for the day at prices affordable to the pocket latino ($ 35). The food is French and Asian winks, a phenomenon that has infected nearly all Western chefs, dazzled by the treatment, for hundreds of years, give oriental seafood.



The service is impeccable, the waiters are part of a well synchronized ballet, appear three or four, according to the guests they have on the table, one of them explains the dish and the others are fit for the customer. The water glasses filled regularly, without one having to ask. They are located just steps from the table, so that they are willing to call without being invasive.
dishes we got to try, had array of textures and temperatures, but very balanced in flavor. Some were very cool, by the use of soft citrus such as lime, others with a sweet touch for species such as cinnamon or curry, all presented as a brief work of art.
Jean Georges, after starting his career at 'Auberge de L'ill (the benchmark Alsatian cuisine with three Michelin stars), traveled to Bangkok, Malaysia, Vietnam, Hong Kong and Shanghai to discover new flavors and learn the techniques, which now applies in the restaurant and tapas bar escapades Spice Market which is in the area Village.
Currently, Jean Georges runs a gourmet emporium with 26 restaurants across the world. Meet the cuisine and feel you have a debt to come to know Peru. At any time give us the surprise.
The plate is in the photo is a picture of tuna nestled in a loop, garnished with radishes and sweet peppers on a bed of lettuce and avocado slices. The broth, added at the table by the waiter, was a champagne reduction with lime juice seasoned with nutmeg, anise, allspice, coriander, fennel hairs, some ginger and soy sauce. As small spheres decoration had a flavor as subtle as ethereal.

Tuesday, August 3, 2010

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JORA


culinary rearrangements and changes in the district of La Molina. This time Jora local takes the pitchers with a gastronomic experience that moves away from the Creole to get deep into the "new Peruvian cuisine." The decor and furnishings of the premises have been renovated, incorporating a lounge area, a large bar, sofas and chairs in the dining room and lighting lamps pendants. The wine-colored walls, one of them features a large mural with gourd background. The music is protagonist and consistent with the type of premises seeking to provide.
The Charter, reasonably short, has been worked by Daniel Sologuren, former chef of the remembered Madeira, and a group of young cooks seeking to develop under Rita Romero, owner of the premises.
Some dishes include the provenance of the product, a trend that aims to build the PDO and evidence that has direct contact with suppliers cook. Jora's cuisine is simple, with good inputs and distinct flavors. The super hits with duck stuffed green tamalito (S /. 25) in the that combines intense flavors, textures and temperature gradients in the kebab trolley in huatia beef and fish sweating (S /. 42) prepared Caravelí croaker. Lack of refining the gelding jumped seafood, invaded by the dulcet of oyster sauce, bury the delicate flavors of shells and prawns, and overall management of the temperature. The portions are generous and nicely decorated. Desserts follow the same line, which is shown in the trio of Sighs (lucuma, cherimoya and classical), bread pudding and apples or fruit salad market. The wine list contains a high quarantine cloud rotation, and includes the wine of the month offers both cylinder and by the glass. Attention is friendly and the waiters come when they hear the caller installed on each table. Factsheet

: Avenida La Molina 1106 (height of the block 58 of Av Javier Prado Este). Tel: 4367034 and 6525253. Hours: Tuesday-Saturday lunch and dinner, Sunday and Monday lunch only. Average price per plate (S /. 40).

Thursday, July 22, 2010

Blister In Mouth Teeth




's edition of the magazine this month's Black Label is a pocket book on Restaurants & Cafes, where I had the pleasure of writing the introductory text, which I reproduce below.

THE BOOM OF THE FUTURE
Neither miraculous nor surprising. Good time for crossing the Peruvian cuisine is the result of a long and patient work that began to take shape for forty years, but whose real origins date back to pre-Columbian cultures, gradually enriched with the seasons in English, Chinese, Japanese , Italians and Africans, who wove the culinary DNA complex that today we are proud of and represents.
you always ate well in Peru? All the evidence points to yes, because the wisdom of nature was lavish with us, giving us almost all ecological zones and climates in the world where you always grow vegetables, fruits, grains, cereals, herbs and tubers. If we add the generous support of the Pacific Ocean, we have the full menu.
According to a recent report commissioned by the consultant Apega Arellano, last year provided food to the national economy as well as mining, having become the new engine of national development, which carries passenger cars, food transport , wood and steel industry, clothing, to name only a few items. In addition, the food directly and indirectly involves about five million people-20% of the population throughout the production chain that goes from extraction to the service through industry and trade. That is, one in every five Peruvians are involved in businesses that revolve around food. "We provide a pisco sour or wait a bit?
most authoritative voices recommend proceeding with caution, because we still have far to go. Even more now that the palates of the world prove to us curiously. Every year dozens of restaurants were opened, but at the same time, many of them closed, usually by management problems, the service standards are still not optimal, there is still informal sector, poor training of agents in the production chain in good storage and handling practices of food, lack a system of free training in trades such as kitchen professionalize the thousands of young people working in businesses related to the food.
is why, before the fireworks that accompany the gourmet boom called I blind us, we should stop and think about the steps taken by the French, Mexican or Japanese to internationalize your kitchen and put it in almost every corner of the planet. Certainly steps that were taken many decades of work in their countries of origin before making the leap to the sky world and become the new constellations of flavor. Behind each of these cuisines are implicit cultural message, there are a number of knowledge techniques, management of supplies and logistical capacity to guarantee their survival beyond its borders.
Revaluation made by our chefs and gourmet Peruvian food, involves the recognition of the value of regional cuisines and products. Without this the dishes, techniques and products across the country, there is no future for our kitchen. This is reflected unambiguously in the proliferation of restaurants in Lima that offers regional dishes with great satisfaction of the guests.
The consolidation of regional cuisines in the capital is a recent phenomenon, which is in line with the fundamental tasks raised by Acurio: create a generic brand called "Peruvian cuisine," which respects the ethical standards, business and dining, to be located within the brand "Peru" Country "which includes our unique cultural and archaeological history.
potential we have, we designed, because the Peruvian favorite pastime is eating, talking, eating and celebrating the big (and small) events of life around the table. We are the foremost communicators of our virtues and the most heated culinary ambassadors for our taste. So pry into every corner to find something to eat and where is the best. This guidance undoubtedly sharpen the appetite de todos sus lectores.

Wednesday, June 30, 2010

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SOUTH RESTAURANT REMODELING THE RUDDER AWAITS IN SAN JUAN DEL SUR TO QUALITY AND SERVICE ALWAYS


Rudder Restaurant opens its doors after nearly two months of remodeling, improving access and decoration. The aim is to provide the best service to our customers - said Randall House, General Manager of the establishment -. Restaurant

Helm distinguishes itself by offering the best food, the best and freshest of artisanal fisheries of San Juan del Sur, constant offers and promotions, as well as shows and concerts to promote talent Sanjuaneño and Nicaragua. In this sense, Restaurant El Timon, continue to offer its traditional happy hour Monday through Thursday from 4 pm until sunset. Of course you must not forget the charming and Verbena alegrísimos Thursday to celebrate our Nicaraguan-and share with our visitors.

Remember, this bay and sunsets adventure waiting for you.

PR RUDDER RESTAURANT

San Juan del Sur - Nicaragua

Phone 2568-2243 E mail: restauranteeltimon@yahoo.com

Tuesday, January 26, 2010

Recipes With Campbells Cheddar Cheese Soup

Rebozo, FOAM WITH VEGETABLES AND PEAS IN TRUNK OF CHRISTMAS

The crayfish in several steps:
dish is a simple preparation that has a really striking presentation.
domain does not require much cooking techniques and out almost to the first.
some pics I almost pass a step that I think will help you a lot.
I hope you enjoy.
INGREDIENTS:
- Good
crayfish tails - 150 grams of fresh peas per preson
- A fund of vegetables
- extra virgin olive oil
- a baridor mini to develop "air foam"
- agar-agar
- flour and egg batter of the crayfish.
PREPARATION:
-Rinse peas and boil them a little.
- Sauté in olive aceti very low heat.
- Reserved-
- Develop a gele with vegetable broth.
- This heat the broth and add agar-agar, until we are left with a certain density.
- Reserve.
- Norway lobster breading, pre-peeled, but should remain the tip of its tail.
- Fry a large fry, ie very hot oil. about 2 minutes.
- Retiirar and put on an absorbent paper.
- Beat a little of the broth until the foam you see in the picture.
Mount the dish: Place a base
peas with broth gelatinized.
Top with the lobster.
Napar this with foam air
Spray the dish with olive oil and some vegetable broth.
immediate consumption.

Saturday, January 16, 2010

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RUDDER RESTAURANT: MORE THAN THREE DECADES IN THE SERVICE OF TOURISM IN NICARAGUA




According
René Farm, Restaurant El Timon began as a small grove on the shore of the unique Bay of San Juan del Sur in July 1979. He left behind his forty years of work as coach to start a new course, but this time, would steer its own destiny with the help of his wife Doña Frida Fajardo. Thirty years later, although the Youth Farm Fajardo have taken command, Restaurant El Timon continues to maintain and honor the greater mission of establishment: take care of their customers.

means taking care of our customers - Fajardo said Randall House - both the restaurant and address each of the employees of our company share and focus our efforts on the same goal: to deliver a quality meal exquisitely prepared with the freshest products of artisanal fisheries of San Juan del Sur, in a unique setting cornered by the breeze and sound of the sea with our quality and service.

This 2010 dare, break the routine and join us. Do not forget the magic of San Juan del Sur is waiting for you.


PUBLIC RELATIONS - RESTAURANT THE HELM
Website: www.eltimonsjs.com
E mail: restauranteeltimon@yahoo.com
Phone: 2568 -2243