Painful Stiff Neck, Hard To Swallow

Monday, March 7, 2011

Painful Stiff Neck, Hard To Swallow

BOSPHORUS COVERS THE TAVERN: Marinated anchovies "ESCAPSADOR DE L'

"Αυτό που δεν με σκοτώνει
με κάνει πιο δυνατό

Beni Beni öldürmeyen

güçlendiriyor " " What kills me that I makes more safe " "
everything that I do not kill me makes stronger "
Monday, 7 March 2011

Monday 7 March 2011
Δευτέρα 7 Μάρτη
2011
7 Mart 2011 Pazartesi
Segunda-feira March 7, 2011 ___IMATGE OF DIA___
"Having seen m'enfotoooo ... ..." (Illustration: Henry) " The tavern

Sea is its an old

that from time to remember, so dream,

Kavafis / Lluis Llach __ Welcome to the BOSPHORUS TAVERN __

today inaugurated new premises. We open the doors of the Tavern Bosphorus, the "Bosphorus Tavern , facing the sea, a steep and inaccessible cove offers travelers lost on the roads, let's say you astray the Appian Way
, that dish of support that can help keep things alive and without measure, jar, cup, the glass has to do Pern remains in the idea of \u200b\u200bpersisting on the path, immersed in the concept of travel not to be missed ... This is the Bosphorus Tavern, where we will show how to prepare some tapas

, mezes , Μεζές, مزة , ant

ipasti , pintxoak and dishes suitable for it is essential prelude to a meal at the table can Mediterranean (and ch should) be extended dialogue with this exercise, the cha rla, communication and friction, as between meals and snacks will not be as successful anywhere. Thus, from the "Bosphorus Tavern will try to explain, step by step (as is traditional in this page) how to prepare some snacks that are usually found in any tavern, meyhane or ταβέρνα and also others who pretend to make the cuisine of small volume a link and dialogue between these, cultures of both ribas our Mediterranean. is not our intention to lecture anyone or at all, maintaining an uncompromising position, rigid, fundamentalist picky or what we believe should be something dynamic and always conditioned by seasonal products, location, affordable materials in this and, of course, by the tastes of the guests. We do not claim, of course, lay in edra Cát NADA, for anything or anyone and only wanted, if possible, feed the curiosity of readers to induce them to get into the kitchen and apply

inventing, inventing also based on ideas that our humble example may suggest, and finally, to prepare some tapas Animate your table

Sunday, compared to wine, raki

or ouzo they loosen their tongues giving them a chance to understand, even a little, to be shared table and tablecloth.

was thus, from this date, opened this tavern dilapidated, cracked marble tables and sawdust on tiled floors stained by the red wine of the land open wooden doors aged and from the bar we are always available for those late and not kept up, wait at the crossroads of the winds and against mantesl checked, prepared to serve the traveler a lid, a dish hot or cold drinks, flat, a zurito or-famine kills of urgency (for example, why not some peppers and some tomatoes where rye bread dipping ?...). While some dishes have been popping up Bosphorus during its course do not rule out return to them and represent them again with any changes or updates we deem appropriate. That happens to some as the

Melitzanosalata or Patlıcan ı Salata, some Börek the Dolmadakias the Hummus

mini pizzas

, Pides and Cacike or Tzatzikis ... hope from here that each of the snacks (some easier than others) that we presented you find them useful and, if not too much to ask that you provide a moment of pleasure and happiness from fires and the time to taste. no further, welcome to the Bosphorus Tavern!

TAPAS. MEZE . Μ ε ζ έ ς . PINTXOAK . مزة __

Tapas inaugurate this section with one of our favorite tapas, the "anchovies in vinegar" . It must be said, first, that covers related to the world of fish are very traditional in all of our sea coast and the fruits that have been given us from time imemoriales, raw material for the tastiest morsels and why not say, "appropriate" for pica-pica of nutritional quality. is de rigueur to note that when using raw or undercooked fish handled (some treated with heat or cold need to cook) we must always remember that may be "infected" by that nasty bug called Anisakis and could bring serious health problems. Thus, it is important or follow the instructions exactly to eliminate any danger lurks, even without being obvious and not even detectable to the naked eye.

The Anisakis is a parasite that lives in a variety of fish and given its resistance must be fought through extreme cold (-20 º C for you at least 48 hours) or a firing temperature above 60 º C which will last for at least two minutes (making sure that this temperature is present in the deepest part of the flesh of fish).

is desirable to have as close attention to these warnings, even in very fresh heavy and could cause us to neglect the precautions, the Anisakis

may be waiting to surprise us more than unpleasant.

Wishing not to scare anyone if we note that an active Anisakis intake can provoke severe anaphylactic reactions and serious bowel inflammation similar to Crohn's disease

. I suggest learn about it more deeply and have provided the proper precautions. On the other hand point out that the pickled anchovies are one of those caps could be called "classic" and is often found, commonly, in any bar or tavern that boasts of serving homemade tapas "of whole life. " is a nice bite that "works" perfectly good beer (but not with wine because of the interaction of this with the vinegar-) and may be accompanied by some kind of salsa "invigorating" and the "Tabasco", the "Romesco" or sauces for cockles. We usually use Romesco sauce and prepared Feliubadaló home is, for these conflicts, of excellent workmanship (

http://www.rebost.com/

). Anyway, flavored with garlic and parsley are really delicious. We'll watch the manufacturing process is not, in any way complicated or difficult but does require follow-up of a series of essential steps.

...

___INGREDIENTES___

. Boquerones . Flakes Coarse salt or .

Vinegar. Extra virgin olive oil

. Garlic

. Parsley
.
mineral water.
Lemon . Salsa Romesco (optional)
...

1 / First of all we must clean out the anchovies. This is beheading and open lengthwise to tail finger extracting with guts fish. These should be open and without backbone. In this interesting blog luxury explain: http://blog.chefuri.com/consejos/consejos-paso-a-paso-lxiv-limpiar-boquerones/

2 / anchovies will have a side by side on a plate or large platter. We caution that they are not mounted and attached to each other.
We
many layers as needed and spread a layer of film off with plastic wrap. 3 / introduce in the freezer at -20 º C for at least 48 hours to remove the damn

Anisakis.

4 /

reasonable time has elapsed from the cold extract anchovies and let thaw in the refrigerator.

5 / will prepare a deep dish with plenty of vinegar and a couple of tablespoons of salt watering down. Add the juice of half a lemon and a couple of tablespoons of mineral water.

6 /

Dip thawed anchovies in our solution of vinegar, lemon and salt.

7 /

We will stand anchovies immersed for at least eight hours in the fridge. They lose their color Siena to acquire a whitish color tone from bone.

8 /

already cooked in vinegar, anchovies should be passed lightly by a jet of water to "kill" or dampen salting.

9 / We will have the anchovies, one by one on a paper towel or dry cloth to remove excess moisture.

10 / itch cloves of garlic and fresh parsley.

11 / Once dried, will be entered next to each other, skin side down in a greased bowl. We layers sprinkle with oil, garlic and parsley.

12 / Once the container finish cover with extra virgin olive oil all the flesh of fish and leave a couple hours before eating.

preparing tapas or small plates of these anchovies we can "Manchare" with a dash of our favorite sauce or just as they are in oil, garlic and parsley. Maintain a salty, vinegary taste very palatable and, along with a good cold beer will help to complete our snack table.

I hope you like!