I acknowledge that we could be facing a serious problem, we might even call it an addiction. Yes, I speak of the pizzas. Yesterday after a conversation on Twitter pizza gave me so eager to make pizza for dinner I made this recipe I have called pizza brava from police.
Does not entail great difficulty and the time you might take is rather low. So if this pizza is much more expensive than I usually do normally, the police are not exactly cheap, even middle as I have used.
Ingredientes250 g of bread flour, 15 g of fresh baker’s yeast, 1 teaspoon salt, 15 ml of olive oil and 125 ml of warm water.
Development of the pizza police
We make the dough and on other occasions. Mix all ingredients and knead. Let stand covered with film until it doubles in size and stretched to the desired shape.
While the dough doubles in size prepare the ingredients. In this case I thought of putting the whole police, that if removing the shells of the tail. But in the end you also remove the heads and saute with garlic to eat a snack.
The salsa had it in the freezer. At first I thought of as an American salsa is spicy and also has basic seafood, but in this case and had no luck.
Roll out the dough to the desired shape, put enough salsa without spend, cheese and have the tails of the police. I’ve also added a little chopped onion and a few bits of pineapple. I love pineapple on pizza!
Bake at 210 º C for 14 minutes.
Working time | 2 hours Difficulty | Media
Tasting
The Carabineros brava pizza I think is different and original, too expensive, yes . But the essence of what you have to get out of this recipe is that we must use what we have at home. And in this case, it had these ingredients in the fridge.
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The day of the crux of the matter and find something that can help in controlling weight without dire consequences, we will have gained much . It is true that to have a good figure and away from excess weight there is nothing better than to eat a balanced diet and sensible. But not always depend on this, not so easy to carry out a diet, even a change of habits.
In many cases we need crutches to help us do this, they struggle with the attraction of food is not an easy task, anxiety plays a very important factor, and other factors is difficult to control by ourselves as the constant gnawing sense of hunger, that treacherous that we feel need to eat often, and that for many people is almost a torture, with painful consequences.
The fagomina, from buckwheat, is a molecule that they say these days, would help to control this trend, with the resulting benefit. The feeling of hunger appears to rapidly metabolize refined sugar in food, so that soon disappear from the blood and the body returns to claim food. The fagomina prevents these sugars are metabolized so quickly, delaying hunger. For the moment may be obtained in the United States, we will see the progress and outcome of this finding, whose main hope is based on the natural product.
Via | Viton Live to Palate | Water and health Live to Palate | digital informers against childhood obesity
Anderson Horta is a Brazilian designer, who apparently like me, lived near the time of the Martians machines. In my case, playing the slot machines at the fair in the port of Salou on Sunday afternoon and the rhythmic tapping of the Space Invaders machine, pervaded the whole place.
I woke up a little melancholy when viewing this salt and pepper. And I do not know where they may be on sale, I’m sure I will not be the only person who will bring back memories of childhood and that if it came into my hands, serve more than once to play at the table with the background soundtrack “… piu piu piu … … piuuuu “.
Photos | Anderson Horta Live to Palate | Mantel to play with food Live to Palate | snack tray ( #)
One of my must buy when I go to Mercado de San Miguel is a type of cheese. There is a post that is great for any lover of cheese. In this case I bought a cheese from the Extremadura Merendera. Although the name in principle gives a bit like saying that there is a type of cheese that is often called type Quesailla.
But now I will understand everything. The name of this cheese Merendera is because these cheeses that are usually very small as this weigh about 200 grams. As often eaten in one meal, do not give much more.
The cheese is produced in an area close to Portugal for what he has some similarity with some cheese there. Although of course they have their own character. These are cheeses made from raw goat milk so imagine the personality. They are also artisan cheeses are packed by hand and not only that, in this case we are facing a hard cheese so it is, if anything, more pressing by the passage of time. We have a very compact and fatty cheese, at least 45% fat.
Such cheeses are usually very aromatic cheese. To put a fine way. Since the smell that is very strong. In fact it reminds me of a type cabrales (with the clear differences). But it remains an annoying smell, but I love it.
In fact, cheese is made with raw milk I like. It is a type of processing that is recovering from small dairies and is grateful for the insane of the cheese. These are cheeses with more personality and presence not only visual but also in mouth, taste and aroma. They are usually a delight.
Its small size is what gives the name as I told you. And as such the truth that I advise you to eat it together with some bread, despite being a very creamy cheese is pressed (for the quantity of fat) and you can spread it without much difficulty.
Y needless to say I’ve eaten this cheese “picnic” accompanied by the Weiss Damm I took yesterday. Complementary flavors and aromas.
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In the Holy Week is not just the food and if you tell the Extremadura they can enjoy Extregusta 2010 between 9 and 11 April in the Plaza Mayor de Cáceres. For those who do not know, Extregusta, is configured as a gastronomic encounter with the main activity of tapas tasting.
As a country invited to the fair will also present France and the autonomous community of Andalusia, so there will be tapas with a strong French and Andalusian style. All tops will be priced at 0.80 euros at the fair and in restaurants is 1.60 euros.
Will also be held popular tapas contest 2010 Best Gustapa popular and best cover cover restaurant. This among other activities such as product giveaways, prizes to the commercial sector, etc.. A good excuse to keep eating after Easter.
Via | ABC Live to Palate | Iberian sirloin with rosemary skewer cheese serene. Recipe
Attempt to write a post about eating when a wine is an exercise in subjectivity and bursting with pride and appreciation for each draw will be seeking many examples that demonstrate the opposite. Even being aware of this, a number of assumptions that we must take into account in establishing the parameters of the life of the wine.
The type of grape varietal characteristics possessing, soil conditions on resting, the weather of the year of harvest, the intensity of maceration with the skins, the type of wine used and above all, time spent in barrels of wood, are some of the parameters that will affect the life of the wine. Let’s go by color.
White wine
It seems fair to assume that the most appropriate for a young white wine is for immediate consumption, that is, the year after the harvest. However we should bear in mind that, in optimal storage conditions, a second year may not be lethal to the wine, even young white wines are in need of several months in the bottle before deploying the whole range of possibilities that drive.
white wines fermented in contact with the lees, or in wooden casks or stainless steel tanks for several months, begin to show their best side from the second harvest year, lasting in time several years later.
white wines aged in wood barrels are an exercise in expression and durability. The life they boast is usually quite long and is conditioned by the time spent in barrel. As an example of longevity are the reservations white Rioja with a capacity to survive in good condition for more than ten years.
Rosé
For newly minted pink, those who looking for signs of identity as a major eye-catching pink and strawberry aromas reminiscent of the same fruit and sweets kiosk, there seems nothing wrong to assume that the youth is its main ally. More than a year, this range of colors from which boast starts to degrade and lose one of its main virtues.
There is another type of pink, not so focused on the proper removal stain if not the qualities organoleptic this broth once the winemaking process. They are pink with more body, more volume, more varietal presence and, in general, in perfect condition endure a second year after harvest (So soon I can come to two marks on the head, Penedes Gran Caus and Malaga Aguilares ).
The red wine
The carbonic maceration wines, with the display of fresh fruit and insistence, have a life conditioned inmediatamante year after harvest. Is the price to pay for living life too fast.
The young red wine, for the greater presence of dry extract behaves, in optimal conditions hold at least two years after harvesting. The wooden cask step merely to increase this time of aging. It is also true that, by climatic conditions that support, there are areas which give their wines a greater capacity for survival.
Keeps classics wines are prepared to withstand a long life they are usually overcome slack the same having been in the cellar (in barrel and bottle). The importance was given to the oak in the classic line does not uncommon to find wines in perfect conditions of the last century is not the case with most modern production line.
Wine is a modern style another story, just go to market bottled and thus have a period of newness in which it is undesirable for consumption. Once mature after an appropriate break in the bottle, usually have a less long than their classical counterparts, since the wooden steps are usually shorter than the others.
I said, there are many variables determine the optimum time of consumption of wine, grape, region, wine making, keeping and storage, mainly due to the conditions in which the wine has been stored since leaving the cellar until we opened it, also have relevance in the submit the final quality product.
l Live at Paladar saves time in the bottle in the modern wine l Live at Paladar open bottle of wine
When I was little my father told me it was very versatile. I looked at him with rapture, for he had no idea what that meant, and after a while I was pondering whether he would refer to my susceptibility to infection of the throat or my tendency to disorder. Years later I knew what I meant and I had to give the reason, I was always very versatile.
But not as much as Ferran Adrià, not to generate news and actions, and now, once the pandemonium of his sabbatical begins to fade, he continues his life, full of intense projects. Now we have news that will be a professor at Harvard University in a science course and kitchen with other chefs and Carme Ruscalleda, Joan Roca or José Andrés and others.
This course is taught with five chefs in the land of Stars and Stripes for four months. Spanish cuisine relocate a pike in Flanders, by the hand, not only Adrià, but cooks the most representative of the country. As we see, not only is an entrepreneur, chef, inventor of kitchen utensils and an active member of the Foundation Alicia, now professor at Harvard.
Vía | The sherry glasses Image via | Haynes on Flickr Live to Palate | Ferran Adria, brand ambassador for Spain Live to Palate | Chef Ferran Adrià of the year in the U.S.
This past week I have been very reluctant to give me air, I think because of what is usually called spring asthenia, so as to effect me and royal jelly not wanting to move or even in the gastronomic walk through the network, I have devoted a look at what we have inside, or what is the same, I have been dining on blogs chafardeando confessed the commentators friends DAP.
Anita Cuddly is one of our supporters and I saw yesterday made homemade pasta.
A Ondakin I still long and here he is preparing a salad of fennel, beans and Parmesan.
And what I like the condensed milk and lemon, cuffs tears as I have dropped when I saw that surfzone to prepared pie condensed milk lemon and saying shouts “eat me …”
A Roman mer-known you for little but, you know it your blog is HoneyBunny Flying Free and where he walks occasionally.
Imchef has taught me more about the blue color in the food, have interesting things to learn and reflect on his blog.
I think gastromaniac defines herself as a crazy catering, DAP not going to tear our hair out for that, here are a few already well … and I like your videos
A Jose Emilio, we discovered cooking and thinking about cooking Pacha in another and doing things like homemade bread.
has long Eganta not commenting, but is able to cook things as rich as the strawberry and cream cake (no egg ).
Carbassó hides behind the popular blog Sara María rebost Delights and where dishes are as striking as this cream artichokes with black sausage.
Finally, just before close to go to rest and being conscious that I have left to mention a lot of blogs from many friends that we still usually want to show the blog crodrigo8 showed us a comment, and that seem to know what they want, is very comprehensive dining information.
Photo via | morgueFile – hotblack En Directo al Paladar | Walk around the cuisine of the network XXXV
A few days ago made its official presentation at Alimentaria 2010, Weiss is Damm beer wheat beer.
Speaking of conclusions before developing my opinion can be anticipated but, frankly, we’re dealing with a beer very different from what we traditionally used to take around here. This can be very good for the palate and especially out of the classical and traditional beers without body.
Weiss Damm, compilation with the German method
(# )
The photo, as you can see is the foam. When I photographed something, with my limitations, I always try to see the detail of difference from other beers. To make a picture like this you must understand that I need some time and this time the foam has suffered virtually no nothing. This is one of the things I like beer. Persistent bubbles and a foam really good for what we normally expect from a beer bottle.
At first glance we have a lager, golden in color, very clean as there are no enzymes present cloudy and that gives the brewing of wheat. Also served in a long narrow glass makes the carbon chain is long and continuous. And most of all continued to the end of the beer, which is welcome.
The beer is produced by the method Heffer-Weissbier by which the yeast is not filtered so cloudy that gives the Pale golden color.
Of aroma and flavor does not go bad. They say it smells of intermediate intensity as sweets, caramels and the like. Beer tasting is a slightly more bitter than what we are accustomed and feels great in your mouth, not at all unpleasant. The aftertaste is very intense last a long time coming in the mouth.
Weiss Damm
Wheat Beer
5.0% Vol Score: 8 (# ) En Directo al Paladar | Estrella Damm Inedit. Beer tasting
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There are many original inventions, but not so many that caught my attention is how to snack tray. If you want to succeed at home with friends, bring them out a few beers with this unique tray specially designed for this.
The tray has several areas specifically designed to carry everything you need. At the top we have a smooth surface, as we know and trays usually leave the bottom three compartments, a space to carry bottles with their own way, a second to carry glasses or cups available, and a third for to bring some magazines.
The design comes from the hand of Modoloco and now is just an idea that would surely be sold well in the market.
Vía | Decoesfera More Info | Modoloco En Directo al Paladar | Tray for Dummies
