Thursday, March 17, 2011

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tops BOSPHORUS TAVERN: "THE CHICKEN CROQUET"

" What not kill me makes me stronger "

güçlendiriyor
" "Lo not kill me makes me more safe " "
everything
not kill me makes me stronger "

Thursday, 17 March 2011

Thursday 17 of March 2011

Πέμπτη
17 Μάρτη
2011 2011 Thursday March 17
Quinta-feira 17 March 2011 ___IMATGE OF DIA___


"(I) لاللتعذيب" (Illustration: Henry)
___ the Bosphorus Tapas Tavern: "The Chicken Croquettes" ___

I do not think there is a cover more representative of what, as a cover, we imagine when we refer to this term. And, well, there is not one of the animals of the tavern, not one of the souls of bar and beer at the bar that has not succumbed to the temptation to sink his teeth into a golden croquettes, crisp in its surface and soft, fluffy and soft on the inside ... Behind the "parapet"
glass lids that protect hands and fingers nimble guided by greed and could incur frontages (ALL
raids evils if you want), behind these walls that let in light but not the perfume dishes and tortillas, rest, placid, poultry croquettes , Cod or cheese, meat or vegetables ... ... and, indeed, become the objects ignored in appetizing snack and moon lunera jingle-bell that echoes in our minds after the drink further aromatic hop element ... Croquettes alike who like the toothless drunk and infants in search of nothing frugal merendola, which are in the spotlight late at night and in early (and magic) which was lost evenings and sleepless , finally go to the temple of the drunks, the pimps and housewives tipple ... ... there, as one man, crouched in the brush elbows resting is the wailing wall where lay the mats in open collusion with old ashtrays, lighters and sear farias medium. And it is there, no doubt it, where the prospect is almost insurmountable, and the vision of the lid is coming little more than a little mystical and disruptive the senses. Croquette you campaigning, croquette holy kibble as the ravenous mouths of the bard, the bard and sacacuartos that, argente gab, gab, I take away pity and generous invitation to call a round without return postage ... (Il.lustració of tots els Pollastre: Marc ) But to be fair, we should not forget, the eye patch, the croquette was suspected germ of evil atavistic, Mediterranean fever, which gave birth to sin and bore the pains of gut and anus ... kibble daughter of the remains of rotting they broke off the stove and dishes stranded (if unfortunate) that da kibble that damn bad name croquetil community benefactor and battered world without blemish. Today, here, we are left with the best, with the homemade cakes and hearty thumbs molded with materials from home and who have genuine food product credential. And today, here, we launched the world's prescription bosphorianas croquettes, served the late twilight beings who recite verses Kavvadias Hikmet

or ... or

Brosa : "Sota pluja deployed the world map" ...
are ultimately our croquettes

"survival" ... we hope you like them ... and we suggest can down envisioning the excellent 17-minute short "croquettes bird" led Lluis Hereu and shot in 2006 in Havana

. Under the trailer you have the links of the first and second parts . Part 1: http://www.youtube.com/watch?v=bvJlkPjXZBo

Part 2:

http://www.youtube.com/watch?v=0esxurI16VI ___INGREDIENTES___ For Bechamel croquettes base

. 1 onion
. 150 gr. (Approx.) Wheat flour . 50 gr.
Butter. ¾ pint of whole milk . Nutmeg
. Black pepper
. Sal

For the batter:
. Breadcrumbs

. Egg

. Wheat flour

(and olive oil for frying)


For the filling: three chicken leg quarters (which may be substituted for turkey, rabbit, veal, lamb ...)
seasoned with our blend:
Romero,
Oregano, Thyme
,
ground black pepper,
sa l
dried parsley. 1 / We'll have the chicken leg quarters in a baking dish and season well with our blend of seasoning and a splash of olive oil.

2 / oven to 200 º C until browned (40 min. Approx.)

4 /
Using a meat grinder to pass domestic get very small pieces, almost pulverized. 6 /
8 /
flour cook a few minutes until it turns a light golden color and add the nutmeg and freshly ground black pepper. Cook a little.
9 / It's time to start adding the milk that have been warmed previously. This should be done gradually, in small amounts that will dilute the flour.
10 / Gradually all milk will mix with the flour until a smooth white sauce.
11 / Now we introduce the grilled chicken and chopped. Gently swirl so that everyone will join in mass.
12 / and cook over low heat, stirring continuously until a dough that acquire a bright tone and texture that appears will detach from the walls of the pot where it's cooking. Mass should be quite thick because it later when friamos, we run the risk that we dismantle
, opening, or undo but, yes, keep in mind that when running the mass will still significantly thicken.
13 /
We'll have the dough in a clean container and we will cover with plastic wrap to prevent drying surface.
14 / Once tuned, we will introduce our dough in the refrigerator for four or five hours to acquire consistency. 15 / Three are going to bowl put flour, egg and bread crumbs.

16 /
will take small pieces of dough to mold them into shape ... croquette.
can accompany the croquettes with a sauce mayonnaise or tartar type but, if served with a good tank cold beer do not think anyone I missed anything at the plate. Well, hope you like !
. . .

!!!¡¡¡ PREMIERE PREMIERE !!!¡¡¡ PREMIERE!

___ * The corner of Tribute * ___ _A bars, experiences and memories ... _
This picture that I keep for twenty-seven years and that comrade (and brilliant artist) Carlos Azagra saw fit to dedicate today I pair it with today, today of memories and tributes to be, to this day I returned the taste of stale beer as waiters those years in which one tried to learn from brush and pen those who know and live God
that draw less of them eventually seek life so very ! Thanks teacher!
(And do not forget to regularly check the blog of this magnificent hopelessly anarchist-no need to do it! - :
http://cazagra.blogspot.com/)


Health and perseverance comrades!

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