November 2010

Saturday, November 27, 2010

Men Pissing On Underwear

Sake and food pairing

Today we talk of sake (酒 ) most popular drink in Japan. In particular we are going to talk about is how to combine food and sake at a time. I say food in general because the sake can be combined perfectly with all kinds of international cuisine.

There are several types of sake made with rice:

- Honjozo-shu (本醸造): is usually cheaper and lower quality. This type of distilled alcohol is added.
-Junmai-shu (纯米酒): is more expensive than Honjozo-shu, and contains no alcohol or additives added.
has a polished rice percentage extracted from at least 30%.
-Ginjo-shu (吟醸酒): with a higher price than before, and no alcohol or additives added, this type of sake has a polished rice percentage extracted from 30 to 50 percent.
-Daiginjo -shu (吟醸酒): is usually the highest price and quality, has no added alcohol and has a polished rice percentage extracted from 50 to 70 percent. Basically it is considered the king of sakes. And

seen these technical issues, say that food and sake pairing is the same as pairing wine and food, everything depends on the tastes of each.

Here are a tips to who decides to marry the sake:

1. Eye with spicy food or dishes with strong flavors that do not go well with sake.
2. Like cooking with wine, you can cook several dishes with sake, and add new flavors to our dining experience.
3. Quality matters: when cocinéis sensitive food flavors, such as seafood, it is best to use the type Ginjo sake.
4. It can be served at different temperatures (cold, warm, hot) experiencing different flavors at different temperatures. Temperatures do not say because I do not think you to walk behind a thermometer trying to measure the exact temperature at which you usually drink in Japan. I do not put me to, but nice if someone more methodical than I want to add to what temperature is usually drunk and think is important, it can add to the comments if you wish. The important thing is to have fun cooking, doing something we love.
5. Merida sake with a plate that has the same tastes or characteristics, or even what you can do is play to make contrasts and flavors combine with totally opposite.

Sake may have different tastes, smells and sensations can go from dry to sweet taste, mild acid smelling of odorless, granules with silky, dense transparent, among others, and regardless of the type that we have listed before.

can be purchased at any oriental grocery store. In Madrid we have little Japanese supermarket, to my knowledge there is only the Tokyo-ya, if anyone knows any more would be great to share it. Also at the General Margallo street (Madrid) there are several supermarkets in oriental food but with very limited supply of sake. The formats are varied, can be tested with small sizes of 300ml up to you to give the more you like it.

the other day I tried these two brands of sake, the two Junmai: Nigori Sake, on the right (9.5 degrees) and Takara Sake (15 degrees), the photo on the left.

The one I liked the Kyoto Takara Sake, for its flavor and smoothness. The color of this sake is totally absent transparence and odor.

Instead nigori sake, is completely white, very fragrant, slightly sweet and slightly acid.

And now for you to investigate and keep trying if you are interested in the issue of Sake.

Do I recommend for any particular brand you've tried and you liked?

Sunday, November 21, 2010

Pokemon Soul Silver Uk Rom

How to cook rice for sushi

Friends!

as promised on page I have on Facebook, "Japanese Cooking" for this weekend I am going to leave prepared this recipe very important to prepare sushi.

wish to warn all the experts in Japanese cuisine this post is going to be more helpful to those who are new to Japanese cuisine, which are not few! I want to cook for all the world and share my experiences, but also understand that all fans of the facebook page, which already exceeds 200, there are both people who are dedicated to the restoration of Japanese cuisine, Japanese food aficionados who like to cook from time to time this healthy and delicious food. I want you to know that I think about you all every time I prepare a dish.

Well, without further ado, let's get straight to the bottom, never better!

We will prepare the rice they need to prepare dishes of sushi (maki, nigiri, temakis, among others).

First, we need:

1. sushi rice. We find in the area of \u200b\u200binternational food from any supermarket.
2. a package of sushi noko: is sold in Japanese supermarkets and I've seen in the international food-romero sanchez supermarket, if you know other sites where to buy it, great, you can share with us.

Preparation time: I'll teach you to do in a normal pot, not the Japanese unit to make the rice, which is called "suihanki." In total, it takes an hour.

Degree of difficulty: half

People: you want. Gauge use as a regular cup, not tube. Come on, a glass of those used for drinking water.

Utensils needed:

1. a medium saucepan or large, depending on the number of persons for which we prepare the rice. If it is for 4 people, with serve as a medium saucepan.
2. A wooden spoon
3. A range
4. a glass

Steps:

1. We had a full glass of rice per person, in medium saucepan. For example, making rice for 3-4 people, we take 3 cups full of rice. I have made despite the exercise of uncooked rice weigh after cooking, to find out how much weight gain once cooked rice, and the result has been that the cooked rice weighs twice as uncooked.

rice before cooking

cooked rice

2. Put the pot under running cold water and filled less than half, and stir by hand to wash the rice until the water comes out white. Repeat until the water runs over or less clear, three times.

3. Put over high heat, and leave covered until it starts to boil.

4. From the moment it begins to boil, begin counting clock 2 minutes.

5.Once those two minutes have passed, we went down the Hellfire, and put it over low heat (Very Light) for 10 minutes.

6. A After 10 minutes, stop the fire, and without lifting the lid we leave covered for 10 minutes. Eye, do not raise the cap at any time, because rice is not yet done and are vapors are heat from the pot that will eventually for cooking the rice.

7. And finally, lift the lid (careful with the hot vapor, which burns!) And note with a wooden spatula to see how it is rice. If you're still a little rough, we can put the lid on a little longer and check a few minutes later. If it's done, we took the rice pot with a spatula, without crushing the beans, and place it over a source, such as a baking dish.

8. With the help of a fan, fan the rice as you move the spatula being careful not to crush him and see how out of steam and cools the rice.

9. SUSHINOKO open the package, which is a powder prepared sushi and sprinkle over the surface of the tray, about half of the package. Stir with a wooden spatula while still swinging. We are nearing the end!

10. We tested the taste to see if we missed enough SUSHI NOKO, this is going in a matter of taste, if you like the stronger flavor, pour a little more.

11. And finally, I want to show a trick to keep the rice for a few hours without you dry. I personally do what I do with my leftover rice is packaged in plastic, as see in the picture. I will run cool for at least 24 hours, and you do not put it in the fridge. The causes sushinoko be saved in this way.

And with that I have completed this tutorial, I hope you have been helpful to many. Of course there are many ways to prepare sushi rice, and this is one of them. I am open to receive your comments, opinions on this topic or if you do it differently. The debate is always positive and helps us to enrich each other!

Tuesday, November 9, 2010

How To Remain Invisible Online On Facebook

PANTRY ONE

Positive Ground Ford Cars

... INDIGENOUS WOMEN WE WANT TO LOWER THE SHORTS

TAKEN FROM NEWSPAPER CRITICISM

November 9, 2010

SECTION: THE SHOOTING OF GRACE

PANTRY ONE

Abelino Ramos

At the top of the Sierra del Nayar. Where the poorest people in the state of Nayarit, until the ravens cry of nostalgia, where poverty is at the foot of indigenous women, on the parapets solitary to lazy ants are glean the crumbs of food. Which do not exist in this lonely world of justice, pantry, which delivers the State Government. For a box of these the mestizo, the white man, the grocer, the old man over seventy years, you want to lower their pants to Francisca, the Huichol who has her husband in the Islas Marias, the very ungrateful had to two sisters, wives, and customs, now them, leaving one with five kids and one with three, followed living in the same house, living in primitive communism where they eat when there is, but youth is youth and they are beautiful sisters mostly because they show their belly buttons, as they see their meat, old decrepit they crave , to come, I ask in the shop Diconsa, is that we will build a dam to the two sisters, with the sole purpose of having food for their kids, looks are one ungrateful not come here for this box that sends me the State Government. I told the Francisca come by it, if you want me I can be the lead, no, no, what is the Pancha come personally, is I want to fix a business with her, I am your representative, you agree with me, Miro want you to come to see if it agrees to go with me a while to mount, in exchange for that I give every month the pantry that I come from the State Government. But she has no more than 20 years, and you're already knocking on the door of St. Peter, but a time of life is life, see help me and I will reward you lose time with them, the Indians are almost animals, We get here when Cristeros and they were already poor, including the two sisters had only one goat and as beautiful as they are wanted down what caused it, but pulled punches kill brave one to defend his old Now living alone, and has three years in prison Marias Islands. When you believe to leave, while the old can not keep both boy and girls almost pure. Here the buttocks fee is a pantry which sends the state government, as it brings beans, sugar, pasta, oil, cinnamon and nuts is just give us a bit of pussy for a pantry, you're wrong the blond look pantries are available for seniors who can no longer work, look, I do not need them and are sending them to me, something I have to use the addition Diconsa this shop on the Federal Government control me, as well as stolen each year is when everyone wins, look, I here veil for the interests of the three levels of government, we took 68 years and nobody asked anything, this is blank for us, we live very nice with the Huichol, but also how we live here in the mountains will under all programs, we are a tarray we jumped at anything, we look at the tractor that is built jagüeyes Alliance for the Countryside dial to the Huichol but having no income to pay $ 1500.00 pesos per hour, it works as pure mixed so we stayed with braces, to the construction engineers are Changer Indians simply continued his ways and now has no where to walk with their animals, which look like they just kept their sidewalks. In this world of exploitation is only fair that we pass by a store buttocks for a while but it is not fair because the pantry you give and if not you need not take, look at that vouchers do not see me until I deliver it by decree, then the decree is one of your ways of lowering their pants to the Huichol , let yourself look at social policy, my best friend in the mountains is hunger, saw nothing. You came and came open up the store, because they bring money, you need to eat, no politics to business The old me and you like the control slide a month and have your pantry, I never pantries as the business for a while company in the bush.

http://www.diariocritica.com.mx/nota.php?id=8416

Friday, November 5, 2010

Copd Ventilation And Perfusion

Korokkes

Hi all, as I said yesterday Facebook I have become more eager than ever to load!
And this time, with a dish that is super-easy and I love, which are the KOROKKES. The korokkes are the Japanese version of the croquettes our lifetime, unless the Japanese Versioned used potato instead of the bechamel English. Many of you

you asked me to make videos, or photos of how he doing the dishes, so that you make it easier you try these dishes at home. For all of you, yesterday I did a mini photo session in my kitchen, while I was cooking, I hope you enjoy the pictures!

I was inspired by a video explaining the recipe for a blogger Eastern (Japanese do not know if it has a acenttillo a little weird) in explaining the dishes in English, for those of you with time, the video is this http://www.youtube.com/watch?v = I hope
UX5CENcSkFo
who decides to cook this simple Japanese dish that is inexpensive and that you will do great if you prepare them to become friends, when you have seen at home.

A hug friends and good weekend!

These are the ingredients for cooking KOROKKE:

1. 400 grams of potatoes (about 3 large potatoes)

2. Sal
3. An egg
4. Flour
5. 100 grams of mixed minced meat (pork and beef)
6. Nutmeg
7.
pepper 8. Brown sugar (if you have it NMO, normal sugar is also used)
9. Oil (in Japan using the sunflower but if you prefer you can use olive oil)
10. half an onion
11. half a cabbage
12. tonkatsu sauce (if you have no hand can use Worcester sauce)
13. A PANKO Bosa (only in Japanese food shops)
DEVELOPMENT.
Degree of difficulty: Low
Approximate Processing time: 40 minutes Price
ingredients approx.: 5 euros (for 4-5 people)
1. First, peel all the potatoes well.

2.Once are all bare, we put ina pot of boiling water over the chicken.
3. While the potatoes will s cooking, we cut the onion into small squares.

4. Minced onion to the pan fry it with a little oil until golden brown.

5. We take the ground beef, and season with salt, nutmeg, pepper and sugar (All a bit less salt and sugar, we'll take a teaspoon of coffee).

6. Prick potatoes with a skewer stick, and if it sinks completely into the potato is already fully cooked. We put out the fire and we took all the water. Careful not to burn the fumes (I say this from experience). Then they crush everything with a fork.

7. Pour the onion mixture and chopped meat with a spatula (better fork to not scratch the pan) mix it all.

8. Pour the mixture in a bowl and crush it with a spatula.

9. With a knife, draw small rectangles, which we will be giving a hand, and placing on a plate.

10. Beat the egg, we take about three tablespoons of water, and two of flour, and mix well (you can mix with a mixer).

11. As shown in the photo, we dip the KOROKKE in the egg mixture in a dish where we will diespiesto the PANKO, as all well coated. We placed all KOROKKES batter in the side. If not are you going to cook at the moment, put all in a spodéis TUPPER and leave for another day.

12. In a pan with boiling oil, we take the korokkes. To be a nice color and not burned, rather than the fire is not the best, but something in between.

13. This is the result on the plate, along with julienned cabbage. How well I know is this dish for the weekend! I can fix a meal, and you can do it in large quantities if you have many guests at home. Furthermore it is a very economical dish.

llevároslo
And if you want the office, it can be a great meal!