Mixed Wrestling Session Experience

Court pig at 16 hours

One technique that I like about the "new" kitchen is a vacuum, vacuum cooking so I like easy service, texture This saving of space and especially the most important loss that has the raw material is almost minimal.

This is a cut of pork jowl, which confit vacuum for 16 hours at 65 º C, first spent two days in a marinade of rosemary and then cooking. The service

finished it in the oven to roast, complete with mashed bananas with vanilla.

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hot potato foam and parmesan air, Tempura black pudding with apple

This is part of our appetizers, a light foam hot potatoes with mushroom powder, parmesan air and a small black pudding tempura pure liquid from apples.

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On Saturday March 12 World dough begins, a workshop where children will explore various possibilities of the material to express plastically. During the eight children Saturday workshop will present their visions of the world through play materials, as well as allow them to express themselves, give them tools to develop their creativity.

two possibilities will be offered locations and schedules for World of clay, so that those interested in participating can pick the one that suits them best:

In Chacao: workshop will 10:30 am. to 12:00

In The Trinity: will workshop from 3:00 to 4:30 pm. (Library Alphabet Soup, Hacienda La Trinidad.)

Duration: on Saturday 12 March to Saturday 7 May.

(Two months, eight Saturdays, except Easter Saturday)

Hours:

From 10:30 am. to 12:00 in Chacao

From 3:00 to 4:30 pm. In the Library Alphabet Soup, Hacienda La Trinidad.

Ages: from 4 to 11 years.

Registration Cost: 40

Bs

monthly cost: Bs 200 (two monthly)
.
To register you must first confirm the availability through the email talleres@plastilinarte.com. Once you have confirmed that there are quotas, make the deposit or transfer of registration and first month on the account that we put in the registration document below and send us the proof.

Click here: Registration Plastilina World

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trout with garlic, potato confit and false roe (pepper)

The difference in our trout with garlic and the rest of trout made in Merida main approximately 1 º cooking a roast to the point, just to the side of the skin and last minute turns, 2 the garlic is roasted in butter and finished with lemon to give its acidity. to finish up some beads I put a layer of potatoes candied grilled onion and a thin sheet of pepper jelly as a matter of view.

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Panacota
spherical white chocolate foam custard apple, chocolate ganache and rosemary ice cream

Café Con Leche: Reduction of coffee, coffee gell and white chocolate ice cream.

These are some new desserts that I have, are coming into our menu creations are based on a concept now known as the Cafe con Leche, which is important for the client to discover the union of flavors and appreciate the final flavor is a creamy coffee. The use of local products in the foam and ice soursop Romero, contrasting flavors that are very well together inthe dark chocolate.

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Some New Desserts

arugula salad, emulsion of palm and black pudding with apples bombon arugula salad, emulsion of palm and black pudding with apples bombon

roasted lamb ribs, juice of black rice cooking and the China

Appetizer: Roasted peppers stuffed Palmetto, shrimp just sealed and crispy skin.

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Girls

Las niñas caprichosas también tienen su encanto. Y a veces, este encanto se rompe en miles de pequeños trozos. Cada vez que se rompe van quedando mas huecos, como piezas que faltan en un puzzle, como pequeños desgarros que son para el alma.
Y con la edad, cada vez tiene menos encanto recomponer ese galimatias de experiencias, vivencias y seres acoplados.
Las niñas caprichosas can also be charming, sweet, loving, shy, delightfully educated. And all this when breaks can become bored, sad, insecure, nervous and all those little details that approach the normal children.
capricious girls are also human, and suffer and feel eager to close their eyes, to evoke pleasant feelings while tears flooded her cheeks.
are that, just girls that are sometimes whimsical touch to be human.

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a bitch is not you to sleep, but ... the bitch can you stay

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Saturday plasticine clay

Since February, the last Saturday of every month we will have workshops in the library Sopa de Letras, La Hacienda de La Trinidad.

Hours: 10:30 am to 12:00 pm

Ages: 5 to 10 years

Address: Calle Rafael Rangel South, Dryer No. 6, Sorokaima. Registration

through the library: 941 9648, 941 96 88 324 0414 7801, 0416 924 0806.

Cost: Bs 60, materials included.

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past menu items Claudio Nazoa cooking with us.

This Sunday, the last day would be in the inn Claudio gave us a very entertaining lunch, prepared to cook us all family and the inn staff, prepared a fake MORROCOY CAKE WITHOUT MORROCOY made with beef, pork, pork and duckling of many vegetables. the fact that the final texture is the same as if he had the tortoise. The idea was to prevent the death of this animal and then came your recipe.

Pan de Prata also prepare Indian bread made from flour, salt and water, this difference is that semi is flaky and fills it with Parmesan.

Claudio is a character, can not imagine how we laughed in the kitchen while preparing, it happened every thing at a time it was crazy.

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Claudio and my Silver Moon (as always saying "Eat Egg")

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Menu for event 11 and February 12 Xinia

This 11 and February 12 event was held with Professor Claudio Soria Nazoa and this was the menu before the show.

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Tempura Appetizer Sausage and apple

Appetizer Pate lamb and caramelized onions

Court melon marinated with olive oil and Japanese species, cress sprouts

Wonton lamb sauce and carrot emulsion

Court

low temperature tail, curry sauce and white bean stew

Panacota white chocolate, oreo powder and mango yolk false

With Prof. Claudio Soria and

Nazoa

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workshops continue our bar program "Through the eyes of children" ...

This week we have the last two workshops (see schedule ) before packing the work to be sent on a trip to Prague. Once you get there, the organizers will receive exposure and exhibited from June to octubre.Ver participation rules for registration information.

Last Friday we were at the Pony Park, and Saturday in the House Uslar Pietri.

Here you can see some of our workshop at the Casa Uslar Pietri:

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Alberto Soria and Peter

This weekend will Professor at the inn and Claudio Alberto Soria Nazoa, will make their comedy show and will be sharing and eating in the dining room. Yesterday was

arrival and ate the lunch service is a bit difficult to cook for someone who is dedicated to the world of gastronomy, criticism and everything connected with this world of good living. Professor Alberto Soria is much feared and listed among the cooks, as he himself said "the bad" is a very serious, elegant, it transmits a lot of respect. Yesterday ate my proposal and it was quite the pressure I felt in every dish that I served, at the last a little while we sat at the table and analyze each dish, and so I was commenting from their perspective, I am pleased to learn that my proposal is very well done.

Especially the level of demand that has and will pass the test.

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looking TROUT.

Mérida The most interesting is the quality of the products, fish course comes from Falcon and other states that are close, but the trout are available in the river if you go to moor or Trout are very dedicated to providing a premium product.

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Near the trout farming is called "Paradise" is so cool that I can go and pick myself trout I want to work, either by color, size, quantity and weight. They clean them myself, sometimes with luck get the eggs and also work, always ensuring the customer a 100% fresh and quality is important.