Belly bones. The inlay of the brave Catxaruda- Cuina.cat
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I am convinced that the same process occurs in most professions involved in two factors: creativity and client. But since I am in the office kitchen, then I will say that this happens in the kitchen.
And what happens? Well, the kitchen thanksgiving 2013 brave "invent" and be fearful n'enduen profit. Throughout the food chain, from production to the restaurant. Some people are put chest and balls, and lots and lots of endless work to understand and defend a product or idea cuisine, and when it has thousands of shops sell it with very big mouth.
I mean a multitude of products, dishes and ideas. The list is endless: from the onions, the romesco, a sausage casserole, mashed the Cerdanya, a craft beer in the kitchen of El Bulli ... it seems that everything is life and that is easy to have the fish sold. But there was a day, followed by a long struggle and finally consolidation product, thanksgiving 2013 dish or cuisine, which became the Arrufat thanksgiving 2013 nose, recognition among experts in popularizing the issue and finally to the imprescindibilitat. However, in all cases the product is solid, you hold yourself. Put yourself in the shoes of the "driving thanksgiving 2013 force". In the case of chat Baiges, who unveiled the first onions when he tried to sell an onion grillada thanksgiving 2013 as great story, or when the Bulli Bulli was not and customers did not understand, or when restaurants Cerdanya came first chopped (cabbage and boiled potatoes, passed by the pan!) served on tables with linen tablecloths, the price of tourists ... In all cases there was there was criticism and rejection and failure prediction . But the product, which was holding itself, bore the brunt and consolidated to the point that nobody dares question nor onions, sausage or sausage, or romesco, or mashed, or El Bulli kitchen. On the contrary, Restaurants Gold Coast, reversed in relation to the topography cerdana have the letter as one of the "hits" and the famous mashed poor him, if a Russian tourist dares criticize it.
I appreciate thanksgiving 2013 the brave and staunch critic and the not so brave (the coast there has carved the letter because it is a safe bet that everyone knows), but that would be a big no questioning the viability of all . Conversely, whenever it comes an innovative, join us there, to defend it and why not decide ourselves to undertake one.
Every professional in this our world should end its voyage with the triumph of having fought for a product, idea or dish. With all the possibilities thanksgiving 2013 of the world failed in the attempt, but with all the satisfaction of the world have tried it.
In Santa Eulalia Ronçana I found fighters, young people who are trying to do, and therefore, have contributed much to this world. Since its catxaruda http://www.lacatxaruda.cat/ The farm shop and try to recover many of your garden then Vallès, products and energize those who believe in the products: small producers, organic products and "danger of extinction. " While manufacturers are network with organizations that monitor the health of the food diversity of this country and especially, especially, are didactic to explain and explain exhaustion as they are, where they come from and how to prepare thanksgiving 2013 foods found in the farm shop.
When I met gave me a belly bones, they produce sausage with ancient wisdom and knowledge. It is a traditional sausage del Vallès, made with tongue, liver and pork chop with grace which includes the bones of the rib bones as helping to taste the sausage. Confess that the sausage in question sounded, but sounded remotely thanksgiving 2013 so that you can know and say that, of course, had not ever tried.
1 onion
In a saucepan large enough to accommodate the entire dish, put the onion, then it simmer thanksgiving 2013 until well caramelized, about ten minutes. Add the grated tomato (a little sugar if acid) fillet and garlic and let it cook slowly until it almost disappears tomatoes (about ten minutes). Now, a little white wine. Wait s'embegui. Add the diced pumpkin, thanksgiving 2013 shake the pan. Put there
Subscription spoon Boix Thermomix Recipes Menus Products News Events Lleida Bazaar Who eats what utensils thanksgiving 2013 kitchen Tips Videos Apps Magazine back issues for sale Blogs Competitions
I am convinced that the same process occurs in most professions involved in two factors: creativity and client. But since I am in the office kitchen, then I will say that this happens in the kitchen.
And what happens? Well, the kitchen thanksgiving 2013 brave "invent" and be fearful n'enduen profit. Throughout the food chain, from production to the restaurant. Some people are put chest and balls, and lots and lots of endless work to understand and defend a product or idea cuisine, and when it has thousands of shops sell it with very big mouth.
I mean a multitude of products, dishes and ideas. The list is endless: from the onions, the romesco, a sausage casserole, mashed the Cerdanya, a craft beer in the kitchen of El Bulli ... it seems that everything is life and that is easy to have the fish sold. But there was a day, followed by a long struggle and finally consolidation product, thanksgiving 2013 dish or cuisine, which became the Arrufat thanksgiving 2013 nose, recognition among experts in popularizing the issue and finally to the imprescindibilitat. However, in all cases the product is solid, you hold yourself. Put yourself in the shoes of the "driving thanksgiving 2013 force". In the case of chat Baiges, who unveiled the first onions when he tried to sell an onion grillada thanksgiving 2013 as great story, or when the Bulli Bulli was not and customers did not understand, or when restaurants Cerdanya came first chopped (cabbage and boiled potatoes, passed by the pan!) served on tables with linen tablecloths, the price of tourists ... In all cases there was there was criticism and rejection and failure prediction . But the product, which was holding itself, bore the brunt and consolidated to the point that nobody dares question nor onions, sausage or sausage, or romesco, or mashed, or El Bulli kitchen. On the contrary, Restaurants Gold Coast, reversed in relation to the topography cerdana have the letter as one of the "hits" and the famous mashed poor him, if a Russian tourist dares criticize it.
I appreciate thanksgiving 2013 the brave and staunch critic and the not so brave (the coast there has carved the letter because it is a safe bet that everyone knows), but that would be a big no questioning the viability of all . Conversely, whenever it comes an innovative, join us there, to defend it and why not decide ourselves to undertake one.
Every professional in this our world should end its voyage with the triumph of having fought for a product, idea or dish. With all the possibilities thanksgiving 2013 of the world failed in the attempt, but with all the satisfaction of the world have tried it.
In Santa Eulalia Ronçana I found fighters, young people who are trying to do, and therefore, have contributed much to this world. Since its catxaruda http://www.lacatxaruda.cat/ The farm shop and try to recover many of your garden then Vallès, products and energize those who believe in the products: small producers, organic products and "danger of extinction. " While manufacturers are network with organizations that monitor the health of the food diversity of this country and especially, especially, are didactic to explain and explain exhaustion as they are, where they come from and how to prepare thanksgiving 2013 foods found in the farm shop.
When I met gave me a belly bones, they produce sausage with ancient wisdom and knowledge. It is a traditional sausage del Vallès, made with tongue, liver and pork chop with grace which includes the bones of the rib bones as helping to taste the sausage. Confess that the sausage in question sounded, but sounded remotely thanksgiving 2013 so that you can know and say that, of course, had not ever tried.
1 onion
In a saucepan large enough to accommodate the entire dish, put the onion, then it simmer thanksgiving 2013 until well caramelized, about ten minutes. Add the grated tomato (a little sugar if acid) fillet and garlic and let it cook slowly until it almost disappears tomatoes (about ten minutes). Now, a little white wine. Wait s'embegui. Add the diced pumpkin, thanksgiving 2013 shake the pan. Put there
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