cook 4 men
DESCRIPTION
BOOK ARAGUNDITRANSCRIPT
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ISBN: 2500274135Autor: Elger AragundiFotografía: Elger Aragundiwww.aragundi.com
design by: studiotres
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Soy un artista plástico haciendo fotografía y pretendo ambiciosamente a través de ésta obra inmortalizar la belleza con mi arte
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ELGER ARAGUNDILat 0o 0´00”
www.aragundi.com
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Me declaro ciudadano del mundo y pretendo conectarme con el mundo a través de mi arte, se viaja para conocer , se escribe para recordar y hago fotografia para inmortalizar.
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Busco ser autentico y libre tomando riesgos , sin enseñanzas academicas que imponen barreras y que prevalezca la espontaneidad del gesto , buscando que el arte en mis fotografías fluya por si solo.
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AMEDROSTURQUÍAwww.amedroscafe.com
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AMEDROSESTAMBUL
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Procedimiento
Para la Barbacoa de carnero con arroz y garbanzo:
- Remojar previamente durante 24 hrs el garbanzo en agua. En una olla de 30 litros armar una cruceta de madera (madera de pino o alguna madera que no desprenda sabores ni olores).
- Colocar en la olla el agua acompañada del arroz y los garbanzos, colocar la cruceta y encima las piezas del carnero cortadas en trozos grandes.
- Colocar los demás ingredientes distribuidos sobre la carne, y cubrir con la penca de maguey previamente lavada y asada.
- Terminar de cubrir con manta de cielo y tapar la olla con la tapadera.
- Llevar a fuego mediano durante 2 o 3 hrs hasta que el vapor cueza por completo la carne.
- Acompañar con frijoles de la olla, tamales de hoja rellenos de cerdo, pollo o rajas con queso; salsa borracha, guacamole, y mole negro.
Testi Kebab:
Ingredientes
Agua 5 LAjo laminado 100 grs.Arroz 1 kCarnero (pierna y espaldilla) 20 kgCerveza clara 1 LCerveza troceada 500 grs.Chile guajillo 1 kGarbanzo 1 kgHoja de aguacate 6 UnidadesHojas de laurel 8 UnidadesPenca de maguey 1Pimienta gorda 5 grs.Pimienta negra 5 gSal de grano 100 gTomillo 1 g
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...Sólo la pulsación unánime de los sentidos y el corazón juntos pueden crear éxtasis...
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KIEVUCRANIA wwwkievuc.com
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KIEVUCRANIA
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Procedimiento
En una sartén se sofríen la cebolla y los espárragos cortados en trozos. El fuego debe estar muy bajo y, si se necesita, puede añadirse un poco de agua durante la cocción.
Se doran los medallones en la misma sartén, se sube el fuego y se rocía todo el contenido con el vino blanco hasta que se evapore. Se salpimienta. Se agrega el perejil picado.
Se cortan las rebanadas del pan de molde de la forma que se quiera y se tuestan.
Se colocan los espárragos sobre el pan; después, el filete con su salsa, y finalmente, se untan con el queso. Se pasan por el horno precalentado a 200° y se sirve inmediatamente.
Filete belle époque:
Ingredientes
4 medallones de filete de buey4 rebanadas de pan de moldeunos diez espárragos cocidos o congelados80 g de queso tipo cremoso1 cebolla pequeña1 nuez de mantequilla1 chorro de vino blanco seco sal y pimienta
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Pintar, hacer fotografía y escribir es mi lenguaje. Ante todo hago un tributo a la libertad
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Busco ser autentico y libre tomando riesgos , sin enseñanzas academicas que imponen barreras y que prevalezca la espontaneidad del gesto , buscando que el arte en mis fotografías fluya por si solo.
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todo hombre sirve primero el buen vino mas tu has reservado el buen vino hasta el final....
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SIMPSONSLONDONwww.simpsonsinthestrand.co.uk
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SIMPSONSLONDON
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Procedimiento
Mix all ingredients togetherLeave to rest overnigth (at least 3-4 hours in fridge)Add 2 eggs to the batterPut oil in the tray and pre-heat the oven.Put batter in tray , and cook 195 C for 35 minsWhen yorkies are ready open the oven door and all to stand in theoven for additional 10 minutes.
Yorskshire Pudding Batter:
Ingredientes
Flour · 275 gMilk · 450 mlEggs · 3 eggsSalt · to tastePepper · to taste
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Procedimiento
Allow the bird to come to room temperature for a couple of hoursPlace in a deep rosting tin
Crimp the edges tightly araund the tin to make a steam seal Place in pre - heated oven Gmk7, 220C for approx 1 1/4 hours
Take out, lift foil be careful not to burn yourself and with a skewer or longfork test the thigh to see hoe cooked it is. If the juices flow
red, re-cover and return to the over and take off foilDrain off liquid into a pan and use as the base for the gravy. If desired put
the giblets inside and leave to simmer to generate the flavour Reduce the temperature of the oven to Mk 6, 200C and
return the turkey (uncovered) to colour which should take about 30 min, or thereabouts.Remove from oven, place turkey onto serving dis, cover with a sheet of foil to keep and warm and allow to the rest for
a minimum of 30 mins and anything up to 11/2 hours.(Meat is very good insulator and so it willretains its heat very well
The oven in now free for roast potatoes and anything else you need to cook.
Turkey
Ingredientes
Remove the wishboneFill under the sking with butter
Stuff the crop end if desiredSeason inside the main cavity
Tie up with stringCover the outside with plenty of soft butter
Season the outside with plenty of salt and pepper
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UKRANIABistro Côté Esthttp://www.radissonblu.com/hotel-kiev
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KIEVBistro Côté Est
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Preparation:
To make the pesto: bland the basil with the pine nut and the Parmigiano Reggiano in 40 ml of cold Extravergin Olive oil than keep it in the fridge
Sautee the Salmon only on the skin side in a frypan for 3 minutes, put it aaluminuim contanier, add on the top salt, pepper and 30 gr. of Pesto.
Bake it for 10 minutes al 180 degrees
Boil the asparagus in hot and salty water for 5 minutes than keep it out
Put other 50gr. of pesto with 30 gr. of fresh cream and make it warm.
Salmon Filet with Pesto Suce and fresh Asparagus
Ingredients
200 gr. salmon fresh50 gr fresh Basil leafs20 gr. pine nuts30 gr. Parmigiano Reggiano50 gr. Extravirgin Olive oil120 gr. Asparagus grenn5 gr. garlic30 gr. fresh creamsalt, black pepper
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Procedimiento
Para la Barbacoa de carnero con arroz y garbanzo:
- Remojar previamente durante 24 hrs el garbanzo en agua. En una olla de 30 litros armar una cruceta de madera (madera de pino o alguna madera que no desprenda sabores ni olores).
- Colocar en la olla el agua acompañada del arroz y los garbanzos, colocar la cruceta y encima las piezas del carnero cortadas en trozos grandes.
- Colocar los demás ingredientes distribuidos sobre la carne, y cubrir con la penca de maguey previamente lavada y asada.
- Terminar de cubrir con manta de cielo y tapar la olla con la tapadera.
- Llevar a fuego mediano durante 2 o 3 hrs hasta que el vapor cueza por completo la carne.
- Acompañar con frijoles de la olla, tamales de hoja rellenos de cerdo, pollo o rajas con queso; salsa borracha, guacamole, y mole negro.
Testi Kebab:
Ingredientes
Agua 5 LAjo laminado 100 grs.Arroz 1 kCarnero (pierna y espaldilla) 20 kgCerveza clara 1 LCerveza troceada 500 grs.Chile guajillo 1 kGarbanzo 1 kgHoja de aguacate 6 UnidadesHojas de laurel 8 UnidadesPenca de maguey 1Pimienta gorda 5 grs.Pimienta negra 5 gSal de grano 100 gTomillo 1 g
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...Sólo la pulsación unánime de los sentidos y el corazón juntos pueden crear éxtasis...
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TURKIAEstambulhttp://stambulrs/hotel-kiev
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Busco ser autentico y libre tomando riesgos , sin enseñanzas academicas que imponen barreras y que prevalezca la espontaneidad del gesto , buscando que el arte en mis fotografías fluya por si solo.
![Page 62: COOK 4 MEN](https://reader030.vdocuments.pub/reader030/viewer/2022020112/568c34231a28ab02358f4c9e/html5/thumbnails/62.jpg)
todo hombre sirve primero el buen vino mas tu has reservado el buen vino hasta el final....
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Procedimiento
Mix all ingredients togetherLeave to rest overnigth (at least 3-4 hours in fridge)Add 2 eggs to the batterPut oil in the tray and pre-heat the oven.Put batter in tray , and cook 195 C for 35 minsWhen yorkies are ready open the oven door and all to stand in theoven for additional 10 minutes.
Yorskshire Pudding Batter:
Ingredientes
Flour · 275 gMilk · 450 mlEggs · 3 eggsSalt · to tastePepper · to taste
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Procedimiento
Para la Barbacoa de carnero con arroz y garbanzo:
- Remojar previamente durante 24 hrs el garbanzo en agua. En una olla de 30 litros armar una cruceta de madera (madera de pino o alguna madera que no desprenda sabores ni olores).
- Colocar en la olla el agua acompañada del arroz y los garbanzos, colocar la cruceta y encima las piezas del carnero cortadas en trozos grandes.
- Colocar los demás ingredientes distribuidos sobre la carne, y cubrir con la penca de maguey previamente lavada y asada.
- Terminar de cubrir con manta de cielo y tapar la olla con la tapadera.
- Llevar a fuego mediano durante 2 o 3 hrs hasta que el vapor cueza por completo la carne.
- Acompañar con frijoles de la olla, tamales de hoja rellenos de cerdo, pollo o rajas con queso; salsa borracha, guacamole, y mole negro.
Testi Kebab:
Ingredientes
Agua 5 LAjo laminado 100 grs.Arroz 1 kCarnero (pierna y espaldilla) 20 kgCerveza clara 1 LCerveza troceada 500 grs.Chile guajillo 1 kGarbanzo 1 kgHoja de aguacate 6 UnidadesHojas de laurel 8 UnidadesPenca de maguey 1Pimienta gorda 5 grs.Pimienta negra 5 gSal de grano 100 gTomillo 1 g
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...Sólo la pulsación unánime de los sentidos y el corazón juntos pueden crear éxtasis...
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Me declaro ciudadano del mundo y pretendo conectarme con el mundo a través de mi arte, se viaja para conocer , se escribe para recordar y hago fotografia para inmortalizar.
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todo hombre sirve primero el buen vino mas tu has reservado el buen vino hasta el final....
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“Soy un caminante de la vida preparado siempre para correr si es necesario, siempre me encuentro haciendo algo y me descubro con cada cosa que hasta ahora me sorprendo.”
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COOKING FOR MEN INDICE
AMEDROSESTAMBULAMEDROSESTAMBUL
11
16 KIEVUCRANIA
18 WASHINGTONGDAS ETHIOPIAN RESTAURANT
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COOKING FOR MEN INDICE
AMEDROSESTAMBULAMEDROSESTAMBUL
11
16 KIEVUCRANIA
18 WASHINGTONGDAS ETHIOPIAN RESTAURANT
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COOKING FOR MEN INDICE
AMEDROSESTAMBULAMEDROSESTAMBUL
11
16 KIEVUCRANIA
18 WASHINGTONGDAS ETHIOPIAN RESTAURANT
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