tag:blogger.com,1999:blog-85640561118260436112024-03-13T12:03:52.738+02:00wine and kniveswine and kniveshttp://www.blogger.com/profile/01592817256546114076noreply@blogger.comBlogger472125tag:blogger.com,1999:blog-8564056111826043611.post-47139857658431995412019-10-28T11:51:00.001+02:002019-10-28T11:55:48.810+02:00Tarta cu spanac, gorgonzola si sumac <div class="separator" style="clear: both; text-align: center;">
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pe timpul verii cuptorul e un fel de dulap in care tin tigai. cum vine toamna, cuptorul prinde viata. scuipa tigaile afara si cere de mancare. tartele astea sunt asa de simplu de facut incat devin o optiune viabila oricat ti-ar fi de foame(daca folosesti foi congelate). mai mult de 30 de minute nu are cum sa dureze. incalzeste cuptorul la 200C apoi apucat-te de restul retetei ca sa castigi timp. riesling sec, da? pofta buna. </div>
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<b>Tarta cu spanac, gorgonzola si sumac</b><b><br /></b><b>Ingrediente:</b><b><br /></b>- 2 cepe taiate marunt<br />
- 4 catei de usturoi<br />
- O legatura mare de spanac<br />
- 150g ricotta<br />
- 150g gorgonzola<br />
- Sare, piper<br />
- 1 lingurita sumac<br />
- 1/2 lingurita nucsoara<br />
- 50g stafide<br />
- 30g muguri de pin<br />
- 5 linguri de ulei de masline<br />
- 1 ou<br />
- patrunjel proaspat<br />
<b><br /></b><b>Metoda:</b><b><br /></b>- Calesti cepa si usturoiul, taita marunt, in 4-5 linguri de ulei de masline.<br />
- Adauga stafidele si spanacul. Soteaza-l cateva minute pana se evapora zeama care se scurge din el.<br />
- Lasa sa se raceasca amestecul, apoi adauga un ou si omogenizeaza.<br />
- Intinde aluatul de tarta(am folosit foi congelate) intr-o tava<br />
- Intinde un strat de ricotta<br />
- Adauga umplutura de mai sus<br />
- Rupe bucati de gorgonzola pe deasupra<br />
- Da-l la cuptorul incins la 200 de grade pentru 30 de minute.<br />
- Cu 5 minute inainte de a o scoate din cuptor adauga mugurii de pin.<br />
- Dupa ce ai scos-o din cuptor presara niste patrunjel proaspat.</blockquote>
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wine and kniveshttp://www.blogger.com/profile/01592817256546114076noreply@blogger.com1tag:blogger.com,1999:blog-8564056111826043611.post-41398185957362204782018-12-13T14:54:00.000+02:002018-12-13T14:54:03.944+02:00cand viata-ti da prea mult peste, ti se face dor de un pui la gratar<div style="text-align: justify;">
scaaaartzzzz, scaarrtzzz, fleosc-fleosc. yachtul se misca alene, atat cat ii trebuie placii care ne leaga de mal sa scartaie neintrerupt. sau poate or fi paramele prea intinse? e sase jumatate in Polace, micul golfulet de la subtioara insulei croate Mljet insa soarele-i sus, a trecut de umerii stancilor ce umbreau portul. e devreme, insa n-am rabdare sa mai lenevesc in pat. ma ridic ingrozit de scartaieturile patului cu gandul la un espresso spumos. trec pe langa camera skiperului croat care sforaie cu sarg si urc pe punte. </div>
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suntem prinsi la mal, intre zeci de yachturi, cu pupa spre uscat. inspir adanc mirosul sarat al Adriaticii si dau cu degetul mic de la picior de un opritor. tu-ti gatu ma-tiiiiiii cu 7 de i. iubesc viata pe punte! nuuu! chiar imi place, nu-i la misto, insa nu cand imi rup degetele. mai e chestia asta cu zgomotele, nu poti sa faci espresso prea de dimineata ca trezesti toata barca. cobor pe mal in cautarea unui croissant si a cafelei perfecte. ma uit de-a lungul micului port si ma bucur. mai ca-mi vine sa rad. e frumos de-ngheti si miroase a mare iar creierul mic imi face comparatie cu zilele cand ies la alergat in Bucurestii Noi si pute de la groapa de gunoi din Chiajna. de ce nu ma mut? de prost, cred. </div>
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trec pe langa gratarul asta si ma bufneste din nou rasul. </div>
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altarul croat al sfintelor fructe de mare, preafericitul lup de mare, preasfintitul biban, inaltpreaslavitul crevete.<br />
sunt in Croatia de 10 zile si am mancat peste din toate pozitiile. fript, prajit, aburit, la gratar mic, la gratar mare, la test. imi place pestele de numa numa, mai ales stropit cu vin alb rece, hai fie si un roze. iar mie-mi place sa-l stropesc din belsug, vorba aia .... insa dupa atatea zile marine taaare mi-as infige coltii intr-un pui zemos facut la gratar.<br />
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nebunie curata cum lucreaza creierasul uman. visezi toata viata sa mananci peste proaspat prins in ziua aia si cand in sfarsit esti acolo tie ti-e gandul la altceva! dracu' sa ne mai inteleaga si pe noi, oamenii.<br />
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<span style="color: #212121; font-family: inherit; text-align: left; white-space: pre-wrap;"><br /></span>ape, ape, na ca ajung acasa si dupa doua saptamani pe mare visez cu ochii deschisi un pui la gratar, dezosat si umplut cu ciuperci, cum am vazut io acum cativa ani intr-o vitrina macelareasca din Londra. mestesugul l-am deprins de pe youtube de la un fel de maestru jedi al macelarilor, Scott Rea. na, luati de va minunati: https://www.youtube.com/watch?v=0MBYdoSMk1Y<br />
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ai nevoie de un cutit ascutit de macelarie si de ceva rabdare si inemanare. va zic, nu-i lucru usor dar cu putina vointa si youtube-ul in fata ii dai de cap.<br />
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odata dezosat, treaba devine relativ simpla. in burta-i indesi un amestec de ciuperci trase la tigaie, cu muuuuult usturoi, niste paine mai tare taiata cubulete, sare, piper, cimbru si oregano. sa tii cont ca vrei ca umplutura sa fie mai condimentata decat in mod normal ca sa condimenteze indeajuns intregul pui din interior. painea o pui la sfarsit, cand ciupercile's gata.<br />
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umplutura merge la interior, puiul il strangi frumos si-l legi cu sfoara alimentara.<br />
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Acum toata smecheria la puiul asta e sa nu-l usuci. trebuie ca odata pus la gratar sa controlezi temperatura la marele fix. trebuie luat de pe gratar imediat ce temperatura interioara in partea cea mai groasa a puiului, recte piept, ajunge la 68C. Cum volumul e destul de mare si ai nevoie sa se faca in interior va trebui sa-l gatesti indirect si eventual cu ceva lichid alaturi care sa dea o cantitate sufucienta de vapori de apa. eu am folosit un <a href="https://campinggrill.ro/accesorii-grill-gratar/ustensile-gratar-grill/Suport-costite-grill" target="_blank">accesoriu</a> outdoorchef nemaipomenit (de la camping grill) care s-a dovedit extrem de versatil. pentru controlul temperaturii ai nevoie de un termeometru iar eu l-am folosit pe cel care de la <a href="https://campinggrill.ro/accesorii-grill-gratar/termometre-gratar/Termometru-Gourmet-Check-dual-BT" target="_blank">outdoorchef</a>. micutul se incarca de la usb si are o cea mai tare chestie inventata de la apa calda incoace: o aplicatie pe telefon care-ti monitorizeaza prin bluetooth temperatura. cu alerte sonore si tot tacamul.<br />
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odata ce-am infipt termometrul in partea cea mai groasa a puiului, in piept, am pus un pahar de vin in tavita puiului, un pahar de vin pentru subsemnatul si l-am lasat sa se perpeleasca setand gratarul la 250 de grade. pare mare temperatura insa iti reamintesc ca l-am facut indirect. adicatelea am lasat focurile sa arda pe margini si l-am stins in dreptul tavii.<br />
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la final arata cam asa:<br />
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crocant la exterior si moale si zemos la interiror, exact ca in visele mele.<br />
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si merge si cu alb si cu roze. rece sa fie.<br />
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wine and kniveshttp://www.blogger.com/profile/01592817256546114076noreply@blogger.com0tag:blogger.com,1999:blog-8564056111826043611.post-43291069349229840452018-06-14T14:29:00.001+03:002018-06-14T14:29:49.392+03:00Kokoretsi si platani uriasi! Na-ti-o drace, epopee greceasca!<div style="text-align: justify;">
Sau despre cum am facut kokoretsi in Bucurestii Noi, pe balcon la etajul 9. </div>
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S-o luam cu inceputul. E joi, 3 ceasuri caniculare, se topeste asfaltul sub tocul domnisoarei din fata mea. Simona sta sa inceapa semifinala cu Buburuza la Roland Garros. In Bucuresti aerul dogoreste ca in fata cuptorului de paine a lu Nea Nicu, unchiul meu, brutarul, care cocea zilnic 2000 de paini indiferent ce canicula prevestea tanti Jurca la Telejurnal. Cumva amintirea asta ma face sa simt ca si cum n-ar mai fi asa de cald afara. </div>
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E primul weekend cu doar un festival la <a href="https://www.zagerman.ro/" target="_blank">Za German</a> si parca m-as duce unde-as vedea cu ochii. O sun pe Corina si in 10 minute am pus frumos pe o tipsie de argint un Navodari - aproape, autostrada, santier, scump, mancare incerta, un Nessebar - hmm, cam departe, frica de mancare bulgareasca de litoral, un Alexandoupoli - am mai fost, cea mai aproape destinatie din Grecia, Mediterana, peste bun sau un Thassos - cel ma departe dintre astea, n-am mai fost, necunoscut, nu stim nimic despre hoteluri, necesita un pasaj cu feribotul... </div>
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Nu stiu ce-ar fi ales ursitoarele insa noi am ales Thassos. Simona o bate de-o indoaie pe Muburuza in timp ce noi face bagajul. Nu uita prosoapele de plaja, ia si o lotiune, sa luam si un roze? hai ca-i set, porneste masina. </div>
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Tryavna ii zice satucului unde ne-a apucat foamea. Arhitectura traditional bulgareasca, nu departe de Veliko Tarnovo. Minunat hotelul, minunata cina, super priveliste dis de dimineata de pe balcon.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; caret-color: rgb(29, 33, 41); color: #1d2129; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 14px; text-align: start;"> Aubergine puree - un fel de salata de vinete specific locala, picanta si aromata. </span><span style="background-color: white; caret-color: rgb(29, 33, 41); color: #1d2129; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 14px; text-align: start;">Choban katak - iaurt scurs cu branza, ardei copt si nuci; Limba de vita in sos de unt si lamaie. Miel copt la cuptor cu orez si momite insotit de o salata acrisoara cu castraveti</span> </td></tr>
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M-am batut cu o bulgaroaiaca, patroana de coafor, cu un Q7 alb si barbat cu ghiul mare auriu si tigari de foi, pe ultimul loc de pe feribotul de 12:00. Vreo 25 de minute a durat pasajul timp in care Corina fotografia de zor pescarusii ce tineau trena feribotului iar eu cautam hoteluri pe booking.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmt9GKkKEKnq4fsMm4_1mkrZ2cfbYYHhJtoTAly-5fTts5w8XO8YFrK35Zesh6i5gXFNscUkKqPNhYV3J76iK9ARP_Smxh35WLLd5TvFY9ZYajQp0cVGonXJTppGQSNUKSBv0nR3Kw8qXP/s1600/IMG_1064.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmt9GKkKEKnq4fsMm4_1mkrZ2cfbYYHhJtoTAly-5fTts5w8XO8YFrK35Zesh6i5gXFNscUkKqPNhYV3J76iK9ARP_Smxh35WLLd5TvFY9ZYajQp0cVGonXJTppGQSNUKSBv0nR3Kw8qXP/s640/IMG_1064.HEIC" width="480" /></a></div>
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Inceputul de sezon are si avantaje - turisti putini, preturi mai mici, oportunitati mai bune in scurt timp. Am nimerit un hotel care s-a dovedit UAU la pret de 2 stele urat mirositoare in Mamaia.<br />
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Nenea asta de la hotel nu avea restaurant, toate apartamentele erau pe modelul cu chicineta si care apropos sunt beton, plus ca ai si unde sa ti un roze si un gin la rece 😀<br />
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Cand zic ca nu avea restaurant, nu avea in perimetrul hotelului ca altfel se tragea din neam de carciumari care au de cand se stiu un ditamai restaurantul turistic in Panagia pe care toata lumea il stie drept "Drossia" - adica La Platan pentru ca asta:<br />
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Un platan care are numai vreo 400 de ani. Ma rog, dar nu despre platan vroiam eu sa va zic ci despre kokoretsi, si anume cei mai buni kokoretsi din viata mea. </div>
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Si-am mancat la viata mea destui, va spui! Nu ratez nicio ocazie, oriunde i-as vedea. Bai perfectiunea kokoretsilor astora venea din faptul ca stratul de matze era gros la suprafata, au stat cat trebuie la gratar, nu au fost prea facuti ci erau zemosi si fragezi in mijloc si aveau un strat de grasime printre toate organele alea atat cat trebuie sa nu se usuce dar nici sa fie grasi. Curcubeu pe cerul gurii, cum ar zice un amic moldovean.<br />
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Am comandat si niste miel la protap, doar asa sa-l gustam insa nenicu' carciumaru mi-a facut un maradona si mi-a adus din mielul de ieri. Crocant la exterior insa reincalzit s-a uscat. Si rahat de broasca daca mi-aducea il iertam insa pentru cat de buni erau kokoretsi.<br />
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Acum poza de mai jos e oribila si alta n-am mai facut pentru ca odata ce am gustat nu m-am oprit din hapait decat sa spal totul cu niste bere rece.<br />
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Va zic, pentru mine numai pt asta si a meritat sa vin in Thassos. Asa de mult ce mi-a placut ca mi-am jurat in barba, ca Mircea la Rovine, ca o sa fac si eu cand ajung acasa.<br />
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Na-ti-o drace, ditamai epopea greceasca cu kokoretsi in loc de elene!<br />
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Tot drumul pana acasa m-am gandit cum sa montez un kokoretsi pe kitul de rotiserie de la <a href="https://campinggrill.ro/grilluri-cu-gaz/Gratar-terasa-DUALCHEF-315G" target="_blank">Dual Chef</a>, noul meu gratar de balcon. Cu o fuga la Obor credeam c-am rezolvat problema ingredientelor pentru ca luasem dupa cum urmeaza: matze, prapure, rinichi, ficat, bojoci, inima, lamai. Aveam sa descopar acasa ce nu era in regula.<br />
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Am spalata matzele si le-am lasat o ora in apa rece cu zeama de lamaie si otet, iar organele le-am condimentat cu: oregano, cimbru, sare, piper, lamaie, ulei de masline. Sa speli matzele nu-i treaba usoara insa nici foarte grea. Din pacate la noi matzele sunt taiate la o lungime de 1 metru si cand le spalam ma bucuram ca le pot intoarce usor pe dos, fara sa-mi dau seama ca o sa injur de toti dracii cand va fi sa leg fedeles kokoretsi-ul.<br />
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Desi idolul meu grecesc intr-ale kokoretsi-ului mi-a zis sa pun cate un strat de grasime intre organe eu n-am gasit nimic similar la piata si mi-am zis ca na, o sa iasa si ele si fara grasime, mai dietetice asa, sa zica si colesterolul meu bogdaproste. Am gresiiiit amarnic si ma caiesc!!!😂😂😂<br />
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Daca o sa ma intrebi de cantitati o sa-ti zic asa: un kil de matze, un ficat, 2 rinichi, un plaman, 2 inimi, un prapure, trei lamai, cate doua linguri de oregano, cimbru, una de sare, o lingurita de piper si doua-trei linguri de ulei de masline.<br />
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Gratarul meu are un rotisor electric (cu acumulator!), iar partea care sta deasupra gratarului arata cam asa:<br />
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Planul meu a fost simplu: am facut o tepusa de lungime rotisorului, apoi am prins-o in rotisor si am desfacut roze-ul. Sa pui bucatile de carne pe tepusa nu-i lucru greu, sa o invelesti in prapure e floare la ureche:<br />
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Insa toti dracii din lume m-au luat cand a fost sa invelesc totul in matze. pentru ca asa cum va spuneam, nu stiu de ce, cineva a hotarat ca toti macelarii de la Obor sa aiba matze taiate la 1 metru!! Matzele nu se pot innoda, matzele aluneca, e al naibii de greu si m-am chinuit o ora sa leg kokoretsiul fedeles.<br />
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intr-un final am ajuns sa arate cam asa:<br />
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Ceea ce e mai mult decat onorabil avand in vedere lungimea matzelor. Acum dupa ce l-am facut, pot sa va zic ca singurul impediment din a face un kokoretsi fix ca in Grecia este sa gasesti un furnizor de matze netaiate. Poate direct de la ciobani?<br />
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Faptul ca rotisorul e reglabil si se poate strang cu suruburi a ajutat mult in a-l fixa in forma dorita. Hop cu el in rotisor si da-i si-asteapta 😂<br />
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Peste vreo 2 ginuri tonice arata cam asa:<br />
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dy53qqbYBa4ranEeD1QrCFekZrkCxml6lzS1QWHoeOscS_sZoHZCcRC4oDx1re-_JufBX_WoEqqlIkVDUPaRg' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
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Dupa doua ore de invartit molcom, timp in care rotisorul a functionat numai pe acumulatori, m-am declarat satisfacut si l-am lasat doua-trei minute sa se odihneasca pe un fund de lemn.<br />
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Parca mai e ceva de lucrat la zemosenie, daca pot sa spun asa, prapurele si-a facut treaba si a tinut totul bine uns insa clar mai trebuia ceva grasime printre toate organele astea. Mai pun cateva poze sa baliti si voi ca eu nu mai pot acum cand scriu asta 😂😂😂<br />
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Efharisto, Greece!<br />
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<br />wine and kniveshttp://www.blogger.com/profile/01592817256546114076noreply@blogger.com1tag:blogger.com,1999:blog-8564056111826043611.post-65314196813949156632018-04-19T16:58:00.000+03:002018-05-16T17:45:10.647+03:00Say whaat? Pavlova la gratar? Ce vrajitorie mai e si asta? <div class="separator" style="clear: both; text-align: center;">
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<span lang="EN-US">De curand am facut upgrade la gratar. Am trecut la Dual Chef de la <a href="https://outdoorchef.ro/" target="_blank">Outdorchef</a>. <o:p></o:p></span></div>
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<span lang="EN-US">Gratar pe balcon? Du-te ba esti nebun! Nu se face asa ceva. Miroase in tot cartierul. <o:p></o:p></span></div>
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<span lang="EN-US">Di tze nu se fatze? Ba se fatze, la noi in Atena totzi au gratar si faci kokoretzi si miel, ete na…<o:p></o:p></span></div>
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<span lang="EN-US">Pai si daca stai la casa nu miroase in tot cartierul?<o:p></o:p></span></div>
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<span lang="EN-US">Che dice tu? Griglia? Non c'e posibile!! E troppo per il balcone. Non siamo barbari!<o:p></o:p></span></div>
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<span lang="EN-US">Pardon, Insalah. Gratar bun pe balcon estem. Kebap facem seara, nu asa? Aferim. La Turcia toate bloc au gratar bre. <o:p></o:p></span></div>
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<span lang="EN-US">Was? Den Grill pe balkon! Verboten! Nicht, nicht Grill! <o:p></o:p></span></div>
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<span lang="EN-US">Crescut pe scara blocului din Fetesti, cand veneam de la scoala stiam clar ca la Ovezea e peste prajit, la Turliu miroase a tocana, la Ureche e varza a la Cluj, la Panait e fasole cu ciolan si la mine, pui la ciaun cu usturoi si piure – preferatul meu pana in clasa a 8-a. So, e moral sa miroasa a mancare pe scara, pe geam sau in balcon? Aici nu e ca la zgomot: prea multi decibeli, uite o amenda. Cand e prea mult miros? Exista amenda pentru miros? <o:p></o:p></span></div>
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<span lang="EN-US">Nu stiu sa va spun insa cand m-am mutat in blocul cel nou, la ultimul etaj, mi-am luat gratarul imediat dupa ce am cumparat patul din dormitor. Atat aveam: bucatarie mobilata, pat si un gratar – in rest casa era goala. Iarna-vara, 80% din timp gatesc numai pe gratar. <o:p></o:p></span></div>
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<span lang="EN-US">Prima dilema a doritorului-curajos-de-gratar-pe-balcon este de care sa-si ia? Pe carbuni e jale. Funingine, jar, se curata greu, se aprinde greu – nu merita. Electric sau pe gaz sunt variantele viabile pentru un balcon. Pe gaz insa mi se pare ca gustul e mai bun. Plus ca poti sa si afumi. <o:p></o:p></span></div>
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<span lang="EN-US">Astuia nou de care va ziceam, ii zice <a href="https://outdoorchef.ro/gratare-gaz-dualchef/gratar-gaz-dualchef-315g/" target="_blank">Dual Chef 315</a> pentru ca are un separator care imparte gratarul in doua zone astfel incat sa poti gati simultan cu 2 temperaturi. Cum ar fi, poti sa faci ceva low and slow intr-o parte si alaturi sa parlesti la temperatura mare un steak de vita.<o:p></o:p></span></div>
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<span lang="EN-US">Aaaa, plus ca are leduri la butoane! Leduri rosii, lumineaza seara frumos. Cred ca sunt cu ceva senzor, cand ma apropii de gratar se aprind si arata foarte high tech asa </span><span lang="EN-US" style="font-family: "wingdings";">J</span><span lang="EN-US"><o:p></o:p></span></div>
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<span lang="EN-US">Par example zilele trecute pe cand testam ce se poate face cu gratarul si cat de bune e el in comparatie cu cel vechi, consoarta s-a apucat de o Pavlova la gratar. <o:p></o:p></span></div>
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<span lang="EN-US">Say whaat? Pavlova la gratar? Ce vrajitorie mai e si asta? <o:p></o:p></span></div>
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<span lang="EN-US">Da, o Pavlova! Hai ca nu-i asa greu. Uite aici <a href="http://www.wineandknives.ro/2013/05/pavlova-pavlova-tot-mai-multa-pavlova.html" target="_blank">reteta de Pavlova</a>. <o:p></o:p></span></div>
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<span lang="EN-US">Ne chinuiam de cativa ani sa facem una la cuptor dar ca un facut, nu iesea niciodata grozav. Pe gratar a iesit din prima incercare perfect! Am incis gratarul la 180 de grade apoi am oprit arzatorul din mijoc si le-am lasat pe cele de pe margine pana am nimerit temperatura de 150 de grade. Apoi am pus Pavlova pe mijloc folosind o folie de silicon si o farfurie rezistenta la temperatura. <o:p></o:p></span></div>
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<span lang="EN-US">Practic Pavlova se gateste indirect, la fel ca intr-un cuptor. Peretii grosi ai gratarului si capacul sanatos au asigurat temperatura constanta vreme de vreo doua ore. Singurul neajuns e ca nu ai geam ca la cuptor si din cand in cand trebuie sa ridici capacul sa verifici stadiul de coacere. Avantajul e ca de cate ori deschizi capacul se aprind ledurile rosii 😊😊😊<o:p></o:p></span></div>
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<span lang="EN-US">Foarte versatil gratarul, nu? Tu ce parere ai: l-ai pune pe balcon? </span></div>
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wine and kniveshttp://www.blogger.com/profile/01592817256546114076noreply@blogger.com1tag:blogger.com,1999:blog-8564056111826043611.post-50074486239391909192018-03-27T14:15:00.000+03:002018-03-27T14:49:40.706+03:00cu un picior in Umbria si unul in Toscana, faza 1 - Perugia. <div style="text-align: justify;">
decizia am luat-o rapid, biletele de wizz erau atragator de ieftine, weekendul ala de februarie nu prevestea nimic acasa in afara de binging pe netflix si multe poze cu inele, lalele si sf. valentin asa ca din doua clickuri tac-pac am pus-o de un weekend break la Perugia. </div>
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search Perugia, click drepta, wiki, 160.000 de locuitori, fosta resedinta papala, istorie, catedrale, papa bun. bun zic, insa pentru niste turisti cu adhd cum suntem noi nu merge 3 zile in acelasi oras. search din nou Perugia, Umbria e regiunea, wiki, food of Umbria, variante mii.</div>
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e timpul pentru un telefon la Ioana de la <a href="https://vacantaintoscana.ro/" target="_blank">vacantaintoscana.ro </a>, wiki-ul meu personal cand vine vorba de Italia. am mai pus pe lista: Orvietto, Todi, Spoleto, Assisi, Montefalco. o nimica toata ne invartim cu masina intr-un cerc de 200 de km. mai pun de la mine un Valdichiana pentru un outlet si o vita chianina plus un Montepulciano pentru aerul curat. gluma-gluma cine dracu ma crede, asa e pt vinul ala rosu de merge cu vita aia la gratar. </div>
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machineta rezervata online, geanta mica de mana, hai la aeroport. nefacut check in online - nu mergea app-ul pe telefon, pac 70 - de euro amenda de la wizz. scumpa nene hartia la aeroport, 70 de euro o coala pe care scria ca avem bifa check-in facut cu care ne-am dus din nou la ghiseul wizz sa ne faca boarding pass. un fel de taxa pe fraieri aplicata de low costuri care explica cumva ca daca o faci online scutesti timpul angajatilor si cumva toata treaba merge mai ieftin. vrajeala de camatari, ca oricum chiar daca ai boarding pass-ul facut pe telefon din app tot treci pe la madama la ghiseu sa predai bagajul. madama e platita carevasazica sa stea acolo si sa preia bagajele si sa te inregistreze in calculatoare deci ar putea sa faca mintenas si un boarding pass. frustrarea era si mai mare pen'ca am primit taxa de fraier din cauza ca nu le mergea lor aplicatia. acum cand scriu randurile astea vreau sa aplaud corectitudinea celor de la wizz carora le-am trimis print screen cu bubele din app si mi-au returnat taxa de fraier inapoi. morala povestii e sa faci printscreen daca vrei sa-ti iei un vin din ala bun de la Montepulciano. </div>
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aeroportul din Perugia e cat un megaimage mediu cu 6 case de marcat si doar una deschisa. se benocla un tipicar la buletine de zici ca citea din Dante. ba chiar le intorcea si pe spate sa vada cine ce abtibilduri si-a mai lipit si daca ai votat la ultimele alegeri cu psd. la coada am aflat de la cei 169 de romani ce veneau acasa ca e ultima luna pentru cursa directa wizz si ca din martie vor renunta la zbor. pacat, va fi mai greu de ajuns in Umbria direct de la Bucuresti. </div>
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la hertz totul a mers brici, am rezervat un fiat 500 dar am primit un panda nou-nout, cutie automata, de-abia venit de la Roma. precum copilul care a gasit o balega in curte de craciun si a plecat sarind intr-un picior strigand: am primit un poneeei, am primit un poneeeeiiii, asa am plecat si noi la drum. </div>
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fiaturile astea au o tehnologie nemaivazuta la cutia lor automata. daca stai in panta fara sa accelerezi masina o ia inapoi. senzatie! adevarul e ca devine folositor cand vrei sa intorci din trei miscari ca nu mai bagi in marsarier, o lasi frumos sa alunece la vale cu spatele si cand iti vine bine tzusti accelerezi si masina o ia inainte. va spun, tehnologie ultimul racnet preluata probabil din formula 1. </div>
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de la aeroport la Perugia ai timp de-un croissant. orasul e cocotat pe-un deal, motiv penrtu care e cu atat mai spectaculos. am io o teorie cum ca orasele in panta arata mult mai bine decat cele flat pentru simpul motiv ca ai o persepectiva misto vazandu-le de sus. pentru exemplificare: </div>
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orasul vechi e cocotat pe-un deal. sus gasesti celebra universitate din Perugia infiintata de Papa Clement al V-lea in 1308, pe vremea cand in Dante se apuca sa scrie Infernul iar noi ciopleam sageti si rostogoleam bolovani la Posada. cu gatul uscat de atata istorie am dat buzna intr-o mica retea de fast-food local, alternativa studentului umbrian la shaorma, <a href="http://www.magnatestone.it/" target="_blank">Testone</a>. </div>
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baietii astia fac niste lipioantze uriase coapte in cenusa - din nspe tipuri de faina: din grau triticum, fara gluten, cu gluten, din grau cu trei spice, cu doua spice, fara grau, fara spice, fara apa, fara drojdie si fara maia . clar, putin mai multe optiuni decat la shaorma de la dristor numai la alesul lipiei. </div>
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daca te pune dracu' sa o iei la pas prin menu sa vezi cate combinatii de n luate cate k ai la umpluturi e posibil sa inchida baietii sandramaua pana te hotarasti. am cerut repede un vin alb la pahar - n'a fost ce trebuie si o bere artigianale - a fost ce trebuie, si-am pus degetul pe principiul ini-mini-ini-mo pe meniu. </div>
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mie mi-a cazut ceva cu rucola si stracchino si Corinei cea cu mortadella. a iei a fost mai buna, mortadella era dementiala. si usa culisanta a carciumii, cu celula foto, era tot dementiala sau dementa, nu mi-e foarte clar, pentru ca se deschidea de cate ori muscam din testone sau sorbeam o gura de bere. a trebuit sa infulecam rapid si s-o stergem ca altfel plecam cu rinichii la pachet pe pat de gheata. </div>
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cu foamea astamparata am putut sa admiram mai in tihna superbul centru vechi al Perugiei. este de-a dreptul impresionant cum o civilizatie poate lasa atat de multe lucruri in urma in comparatie cu altele. </div>
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cele 8 grade de februarie nu speriau studentimea perugiana care se instalase confortabil pe scari si pe borduri, imediat ce s-a lasat amurgul. am considerat un act de curaj nu faptul ca stateau cu fundul pe bordura rece ci faptul ca turnau bericica in ei, fie ea si artigianale.<br />
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am lasat studentii cu marmura rece si am intrat frumos la un restaurant cool-minimalist, total atipic Italiei care ne aparea prin cautari ca fiind cu bucataria a mai fina din oras. am apreciat calduraaaaa si grappaaa din deschidere care mi-a rearanjat rinichii paraleli cu coloana vertebrala.<br />
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<span style="font-family: inherit;">de la prima gresie pe care ne-au adus-o am zis da, am nimerit bine: <span style="font-family: inherit;"><span style="font-size: 12pt;"><span style="font-family: inherit;">Tartare di Fassona, salsa di panzanella,
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<span style="font-family: inherit;"><span style="font-size: 12pt;"><span style="font-family: inherit;">au continuat sa confirme cu : </span></span><span style="font-size: 12pt;"><span style="font-family: inherit;">Battuta di gamberi, maionese al mango,
polvere di bruschetta e zucca marinata, </span></span><span style="font-size: 12pt;"><span style="font-family: inherit;">Coscio di anatra arrosto, insalata di
visciole, </span></span><span style="font-size: 12pt;"><span style="font-family: inherit;">crema di sedano rapa e arancia.</span></span></span><br />
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<span style="font-size: 12pt;"><span style="font-family: inherit;">la care am considerat imperios necesar un muller thurgau de la Franz Haas, alunecacios pe gat si dadator de bucurie, stare de bine si de boala porcului - boala care zice ca dupa masa orice porc tre sa doarma o tzara. </span></span><br />
<br /><span style="font-family: inherit;"><span style="font-size: 12pt;"><span style="font-family: inherit;">cat am sorbit un espresso si ne-am dedat la un lava cake cu cacao 999.999%, amara ca fierea de bancher cand inchizi contul la banca, auzeam de la masa de alaturi clinchet vesele de pahare, voie buna si dopuri de champagne Cristal care pocneau mai ceva ca petardele lu' marean la vanghelion. </span></span></span><br />
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<span style="font-family: inherit;"><span style="font-size: 12pt;"><span style="font-family: inherit;">chelnerii erau lapte si miere, chelneritele tot un zambet, Cristalurile curgeau. domnii si doamnele erau judecatorii si procurorii din oras si se intalnisera sa sarbatoreasca cum se cuvine pe valentin, sfantul si ocrotitorul indragostitilor de pretutindeni. discutau abititir dspre ultimele cazuri si radeau fin, amestecand zelos bulele din pahare. unuia dintre ei i se spunea probabil arancia, uneia doamna de fier, unul dintre ei probabil avea un device de inregistrare iar un student de pe bordura din fata restaurantului era probabil investigator la un site online de dezvaluiri. o tempora o mores! </span></span></span><br />
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wine and kniveshttp://www.blogger.com/profile/01592817256546114076noreply@blogger.com1Perugia, Province of Perugia, Italy43.1107168 12.39082789999997742.9251978 12.068104399999976 43.2962358 12.713551399999977tag:blogger.com,1999:blog-8564056111826043611.post-86712500120788012112017-08-11T17:21:00.000+03:002017-08-16T17:10:04.860+03:00Toscana, take two, cadrul Il - Poggio alle Ville sau unde sa pleci maine<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyVdPAidH9DhCEsDmv8tnALQ1lT7IaeIMmCkhGxkPjsVRNa1t-EtijbeGi1yrmt_x6NsZCthiovlP94LdCZzpK1VAEIBVgaZ54FxfiFLWYwWpl6oqaR5ctBtE60w86XHmkzwUen-i8wOGB/s1600/IMG_7922.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyVdPAidH9DhCEsDmv8tnALQ1lT7IaeIMmCkhGxkPjsVRNa1t-EtijbeGi1yrmt_x6NsZCthiovlP94LdCZzpK1VAEIBVgaZ54FxfiFLWYwWpl6oqaR5ctBtE60w86XHmkzwUen-i8wOGB/s640/IMG_7922.jpg" width="640" /></a></div>
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<span lang="IT">Ma zgribulesc, trag patura subtire mai
adanc pe sale si fac perna cocolos sub cap. Ori ma doare rau capul ori
bazaie ceva ca un bondar, monoton, neintrerupt. Sa fie sticlele alea de vin de
aseara de vina? Deschid ochii cu frica, ma uit in jur. Camera e veche cu miros
de lemn si piatra de teracota.</span></div>
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<span lang="IT">Deschid geamul, si vad asta: <o:p></o:p></span></div>
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzK9-LZKAE3wVbp_5S21fFdmWFXDkvdChZLlb2n0me9Oiy1Q7c_V9dCRhwK7rq3DLZEDImu2q5IaBT3re3l3g' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
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<span lang="IT">2 nenici cu niste bazaietoare scuturau maslinii. Da, maslinii caci sunt in
Toscana pe dealurile din nordul Florentei in zona Mugello. Il Poggio alle Ville
se numeste ansamblul de vile unde <s>stau</s> mananc si beau impreuna cu
foodblogarii turului Vacanta in Toscana : <a href="http://www.foodiefamily.ro/">Monica</a>, <a href="http://www.mentasirozmarin.ro/">Andra</a> si <a href="http://www.bistromargot.ro/">Nicolle</a>. <o:p></o:p></span></div>
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<span lang="IT">E 7 dimineata, o zi racoroasa de inceput de noiembrie iar eu iaaaar nu am somn. Oricand m-as culca dupa miezul noptii tot la 7 ma trezesc. Si mi-e ciuda
dar n-am ce face. <o:p></o:p></span></div>
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<span lang="IT">Ies pe afara sa vad ce nu am vazut aseara cand am ajuns. Dealuri verzi cu maslini,
miros de padure si ciuperci, frunze ruginii, pasarele ciripitoare, un caine
care latra in fundal. Nu cred ca am scapat niciun cliseu din filmele cu si
despre Toscana. Bai frate e chair asa sau mai bine ca-n filme. <o:p></o:p></span></div>
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<span lang="IT">Dupa LA am ramas cu o dezamgire crunta despre ce poate sa faca holywoodul dintr-un
loc urat si banal insa acum sunt profund impresionant. E chiar mai bine decat
pe ecran. <o:p></o:p></span></div>
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<span style="text-align: justify;">E inca ceata pe dealuri insa nu-i mai putin de 16-18 grade caci asta inseamna frig in Toscana in noiembrie. Pana se trezesc fetele sa mergem la un espresso si un croissant fac o tura de proprietate. E uriasa, se itinde pe cateva hectare sau asa cred. Nu e niciun gard niciunde poti sa cutreieri cat poftesti. In departare cainii hauie se aud focuri de arma. Imi spusese mie Ioana ca azi o sa fie o partida de vanatoare prin imprejurimi.</span><br />
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Desi esti la 30 de km de Florenta am sentimentul ca-s undeva depaaaarte pe la 1930, unde nu ai nevoie de ceas sau telefon, unde as putea citi la nesfarsit langa o
farfurie cu nuci, branza si un pahar de vin rosu – deh, tot la mancare si vin
mi-e gandul!</div>
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<span lang="IT">Colo sa e o piscina. Raritate in Toscana. Doar imi inchipui cum as sta vara
pe sezlong, la marginea piscinei cu privelistea asta in fata. Hmm, not bad. Daca
iti zic ca o casoaie din asta de 6 locuri cu 3 dormitoare si living e vreo 210
euro pe noapte nu-i asa ca o sa dai click <a href="https://vacantaintoscana.ro/" target="_blank">aici</a> sa configurezi o rezervare? <o:p></o:p></span></div>
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<span lang="IT">Hai sa vedem cum ar fi un weekend prelungit aici. Poti sa zbori la Pisa, Florenta
sau Boloogna. Inchiriezi o masina. Stai la 35 de km de Doumo Santa Maria del Fiore din Florenta,
esti la 95 de km de Bologna, la 107 de Lucca si la 130 de Pisa. Ai 100 de km
pana la San Gimignano si 130 de km pana la Siena. Ziua umbli haihui pe
dealurile Toscanei, seara te retragi la domeniul tau Toscan cu portbagajul plin
de bunatati adunate de prin piete si neaparat cu niste multe sticle de vin. <o:p></o:p></span></div>
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<span lang="IT"><br /></span></div>
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<span lang="IT">Gazdele si gatesc si au si vin bun si ulei de masline productie proprie dar
zic asa ca trebuie sa-ti urmezi instinctele de foodie-vanator de bunatati si sa
cumperi orice gasesti bun pe drum. Daca ai noroc si vii toamna, poti sa
participi la o vanatoare de trufe cu localnicii de dupa dealuri. Nu suna rau
deloc, asa-i? <o:p></o:p></span></div>
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<span lang="IT"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJq4zUk5HxmGPcmK7rtvkl21tRcnoAUMWVa1K7XxFRFgaQDNGXuEidMlNYOgj2LcsS_WLqR8Io2S0mQ-9WoiEEFBIXFHhbDmkYAvK6kB-tgxc3e4MTkRmrm3Ghev-uz_1ky3obR0WqZRUB/s1600/IMG_8264.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJq4zUk5HxmGPcmK7rtvkl21tRcnoAUMWVa1K7XxFRFgaQDNGXuEidMlNYOgj2LcsS_WLqR8Io2S0mQ-9WoiEEFBIXFHhbDmkYAvK6kB-tgxc3e4MTkRmrm3Ghev-uz_1ky3obR0WqZRUB/s640/IMG_8264.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">masa de seara alaturi de alti oaspeti din vilele agroturimului Poggio alle Ville </td></tr>
</tbody></table>
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<span lang="IT">In plus Ioana si Raffaele sunt doldura de informatii cu un spectru atat de larg
incat n-ai putea sa le acoperi pe toate in 10 sejururi nu intr-unul. <o:p></o:p></span></div>
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<span lang="IT">Satele din apropiere sunt pline de nestemate culinare. Nu poti sa treci
printr-un sat sa nu te agati de un borcan de ceva bun, sa nu bei nu-stiu-ce-vin
de-ti cade fata, sa nu dai peste un restaurant de unde nu-ti vine sa mai pleci.
<o:p></o:p></span></div>
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<span lang="IT"><br /></span></div>
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<span lang="IT">Par example: diminetile ni le petreceam la Pasticceria Cesarino unde <strike><span style="color: red;">insusi
Cesare</span></strike> insusi Matteo, nepotul lui Cesare, ne dadea croiasante proaspat facute in dimineata aia de vroiau fetele toate
sa se inscrie ucenice-voluntare sa invete cum se fac minunatiile alea. Mai erau
si niste choix ala creme de-ti venea sa-ti bati antrenorul de fitness cu
gantera aia mare. <o:p></o:p></span></div>
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<span lang="IT"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheMMafEGbqOq4LCWjZ0Qk6Z-M-gGVjmJ9SKYSaCoD1mhzyDR45_lVKqH5SmkZKsBV-9FEuzaZ0M3k_2a0bamlQxi5qe8sXGyIpd8CCbxs-tJ7BaU7G2JYzSRezOJkAUKrm2IaE1qvY20o9/s1600/IMG_8022.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheMMafEGbqOq4LCWjZ0Qk6Z-M-gGVjmJ9SKYSaCoD1mhzyDR45_lVKqH5SmkZKsBV-9FEuzaZ0M3k_2a0bamlQxi5qe8sXGyIpd8CCbxs-tJ7BaU7G2JYzSRezOJkAUKrm2IaE1qvY20o9/s640/IMG_8022.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strike><span style="color: red;">Cesare</span></strike> Matteo la butoane</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghGKnNVduAJR46jkBfDkHfQYYLOORurNvkp8XLUUV9hTf2YUqAOKOudQfM0A8xo1T2LbnLdJjRipcB0ejZ1QLvcvMY2S3IpKy8hAqEaItVJqsHKdRWMwVkE3WrR9elwver7E9fidLS9fSV/s1600/IMG_8025.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghGKnNVduAJR46jkBfDkHfQYYLOORurNvkp8XLUUV9hTf2YUqAOKOudQfM0A8xo1T2LbnLdJjRipcB0ejZ1QLvcvMY2S3IpKy8hAqEaItVJqsHKdRWMwVkE3WrR9elwver7E9fidLS9fSV/s640/IMG_8025.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">un fel de pasteis de nata dar mai bun</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixRWIJ9GL8cB3YAPL7yzWYrABNnLm2qQ3oTBGMrKZ0k4kLh60bEjpLoWcCMjPmCitHAHHP-2SdkFKt0MdAVx8girGkn5I_P0I6LUUHvJoj2PWUwnkoXfzaKlEW1N0rNO-F9h9MzR5Dnhcv/s1600/IMG_8036.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixRWIJ9GL8cB3YAPL7yzWYrABNnLm2qQ3oTBGMrKZ0k4kLh60bEjpLoWcCMjPmCitHAHHP-2SdkFKt0MdAVx8girGkn5I_P0I6LUUHvJoj2PWUwnkoXfzaKlEW1N0rNO-F9h9MzR5Dnhcv/s640/IMG_8036.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">nenorocirile astea!!</td></tr>
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<span lang="IT">Pe la pranz am nimerit la o chestie de se numea <a href="http://www.casadelprosciutto.com/" target="_blank">La Casa del Prosciutto</a>. Pe genul
diamant in noroi. Cucina povera de-ti cade fata: pate de pui facut in casa si pasta de carciofi, masline si ciuperci,
prosicutto crudo si salumi misti cu finocchio, pastai + flori de zucchini
tempura, tagliatelle al ragu, tagliatele al funghi porcini, porumbel la cuptor!
, carciofi cu ssalsa di pomodori al forno plus un vin alb usor frizante la
carafa. <o:p></o:p></span></div>
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La plecare poti sa dai iama in vitrina macelariei/restaurant.<br />
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<span lang="IT">Daca vrei sa vezi inceputul aventurii in Toscana intra <a href="http://www.wineandknives.ro/2017/02/divina-toscana-sau-povesti-cu-chianina.html" target="_blank">aici</a>. Daca vrei sa
cauti si alte agriturismo in zona, caci sunt multe si frumoase intra pe site-ul
<a href="http://www.vacantaintoscana.ro/" target="_blank">vacantaintoscana.ro <o:p></o:p></a></span></div>
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wine and kniveshttp://www.blogger.com/profile/01592817256546114076noreply@blogger.com2tag:blogger.com,1999:blog-8564056111826043611.post-88789833788327427462017-03-30T10:00:00.000+03:002017-03-30T10:13:34.162+03:00Tagine de dorada cu sos de tahina<div class="MsoNormal tr_bq" style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ZGcigc6KIFFa8oVLvrHBh7YCxhtwvJyNN94rVrMuMaemJsQzbi5sGRr-hxcF_m84Jko4SD86WSlK3LH3SfXbBuyUpd26eZsVRo4ww3zdC9Ar1krWmdDmOXZvVyfFa8zY-oTbyc4Ayw5R/s1600/IMG_8978.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ZGcigc6KIFFa8oVLvrHBh7YCxhtwvJyNN94rVrMuMaemJsQzbi5sGRr-hxcF_m84Jko4SD86WSlK3LH3SfXbBuyUpd26eZsVRo4ww3zdC9Ar1krWmdDmOXZvVyfFa8zY-oTbyc4Ayw5R/s640/IMG_8978.jpg" width="640" /></a></div>
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<span lang="IT">De-o vreme incoace am instituit traditia unei zi de peste pe saptamana. Dupa ce-am trecut in prin retetele Italiei, Greciei, Spaniei si Portugaliei am sarit balta in Maroc pentru ca tare mi s-a parut interesanta reteta asta de tagine de dorada. Recunosc ca nu mai mancasem pana acum peste in combinatie cu tahina dar oh, cat de bun a fost. In nu stiu ce parodie zicea Sandler ca hummusul e bun peste orice iar eu merg mai departe si zic ca tahina e buna peste orice :) </span></div>
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La Carrefour Baneasa poti sa alegi intre dorada de captura, dorada de crescatorie si chiar dorada roz (pink bream). Daca ai trecut de pasul asta ii rogi frumos pe angajatii de la raion sa ti-l curete. Pe langa ca e gratuit te scuteste de mirosuri neplacute si de solzi in bucatarie. </div>
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<span lang="IT">De ajuns in Maroc inca nu am ajuns insa cateva retete marocane am incercat de-a lungul timpului. Bucataria lor mi se pare indrazneata, nu le e frica de condimente si asta imi place. </span>Dorada gatita in stilul asta berber este poate o surpriza pentru amatorii de peste insa chiar vroiam sa incerc si alte stiluri de a gati acest peste mediteraneean atat de des intalnit in restaurnatele noastre (la gratar sau in sare). In primul rand vorbim de un peste cu carne alba, slab dar care va imprumuta din greutatea si onctuozitatea sosului de tahina. Daca adaugi la toate astea si picantul adus de fulgii de chili atunci stii sigur ca ai nevoie de un vin corpolent, cu aciditate buna care sa faca fata aromelor puternice ale retetei.</div>
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<span lang="IT">Eu am avut un sauvignon blanc de la Alira, Flamma. </span>E un vin proaspat si jovial dar fara sa fie subtire. Aromatica
trimite spre flori de soc, si pomelo.
Are corp, alcoolul de 12.8% este bine integrat iar aciditatea il recomanda ca
un partener bun pentru dorada noastra picanta. Gustul confirma notele de
citrice si socata, postgustul este usor mineral, <i>flinty</i> .<span style="font-family: "calibri" , sans-serif; font-size: 11pt;">Racit la 8C va fi</span><span style="font-family: "calibri" , sans-serif; font-size: 11pt;">
</span><span style="font-family: "calibri" , sans-serif; font-size: 11pt;">exact ce trebuie. </span></div>
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<span style="font-family: "calibri" , sans-serif;"><span style="font-size: 14.6667px;">Pofta buna. </span></span></div>
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<b>Tagine de dorada cu sos de tahina – reteta marocana</b><br />
Timp de preparare: 1 ora. Dificultate: mica.<br />
Pentru: minim 4 portii.<br />
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<b>Ingrediente:</b><br />
2 dorade mari<br />
120ml ulei de floarea soarelui<br />
90 ml ulei de masline<br />
3 cepe rosii<br />
400 ml sos de Tahina (200 ml de pasta de tahina, zeama de la o lamaie, 2 catei de usturoi, o cana de apa calduta – toate amestecate cu mixerul)<br />
150 ml supa de pui<br />
60g patrunjel<br />
2 fire de ceapa verde<br />
1 lingurita de pasta turceasca de ardei (care nu e iute)<br />
1/4 lingurita de piper proaspat macinat1 lingurita de cumin<br />
4 cartofi taiaiti zaruri de 1 cm<br />
1 ardei gras rosu<br />
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<b>Metoda:</b><b><br /></b>- Curata pestele de solzi si intestine. Usuca-l si da-l cu sare. La interior si la exterior. Fileteaza-l. Daca ti se pare complicat roaga-i pe cei de la raionul de peste Carrefour sa o faca pentru tine. E gratuit.<br />
- Pune uleiul vegetal intr-o tigaie. Cand s-a incins pune fileurile de peste in tigaie cu pielea in jos si lasa-le cate un minut pe fiecare parte pana devin usor aurii. Nu atinge pestele pana nu devine carnea alba si ferma. Daca incerci sa-l intorci mai devreme pielea se poate lipi de tigaie si fileurile se pot rupe. Dupa ce au devenit aurii, scaote fileurile cu o spatula lata pe un servet de hartie ca sa se scurga de ulei.<br />
- Adauga uleiul de masline intr-o tigaie neaderenta si caleste ceapa tocata marunt<br />
- Incalzeste cuptorul al 230C<br />
- Intr-un bol mare amesteca sosul de tahina, supa de pui, patrunjel usturoi, ceapa verde, pasta de ardei, piperul si cuminul. Amesteca energic cu un tel.<br />
- Unge o tava adanca cu putin ulei de masline. Aseaza fileurile de peste cu pilea in sus. Presara ceapa sotata peste peste. Adauga cartofii si ardeiul gras tocat marunt pe langa peste.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2GRMFqdU-m-FWZkBte_IiqCi-hBL7AO3rmMOWNEP-1Pi4Bn_2v55iktnpXtey2z4OLEbn-38Mmx99JnVOXx3b5IFmLjCis2wM6qalpP-Xe-QPJkEpgU3FxtnxUGhaUd1wrfKBkwv2vFKs/s1600/IMG_8954.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2GRMFqdU-m-FWZkBte_IiqCi-hBL7AO3rmMOWNEP-1Pi4Bn_2v55iktnpXtey2z4OLEbn-38Mmx99JnVOXx3b5IFmLjCis2wM6qalpP-Xe-QPJkEpgU3FxtnxUGhaUd1wrfKBkwv2vFKs/s640/IMG_8954.jpg" /></a><br />
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- Adauga mixul de tahina din bol. Acopera tava cu folie de aluiuminiu si lasa-l la cuptor 25-30 de minute pana se fac cartofii. Incearca-i cu o furculita. Cand s-au facut scoate folia si da cuptorul pe functia broiler pentru 5 minute.- Pune tava direct pe masa, presara patrunjel proaspat tocat si serveste-ti invitatii. </blockquote>
wine and kniveshttp://www.blogger.com/profile/01592817256546114076noreply@blogger.com14Centrul Comercial Feeria, Șoseaua București-Ploiești 44A, București 077190, Romania44.510082 26.08853799999997121.384298499999996 -15.220056000000028 67.6358655 67.397131999999971tag:blogger.com,1999:blog-8564056111826043611.post-31450635245362559522017-03-16T10:00:00.000+02:002017-03-16T13:39:01.928+02:00Calamari umpluti cu feta si chili<div class="MsoNormal tr_bq">
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<span lang="IT">Pentru ca de curand am inceput sa vizitez tot mai des raionul de peste de la <a href="https://www.carrefour.ro/">Carrefour</a> Baneasa n-am putut sa ma abtin sa nu bag in plasa niste calamari din aia mici carora le-am pus gand rau. M-am gandit sa-i maltratez cum am vazut eu in Grecia: cu feta frecata cu chilli, ulei de masline si oregano. </span></div>
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<span lang="IT">Nici nu mai stiu in ce satuc marinaresc am dat de calamarii astia la gratar dar m-am jurat ca nu o sa uit vreodata reteta asta fantastica. Calamarii marinati sunt pe jumatate facuti de la sucul de lamaie asa ca la gratar au nevoie numai de 2-3 minute pentru a fi gata. sunt atat de fragezi ca poti sa-i tai cu furculita!</span><br />
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<span lang="IT">Daca-ti place feta picanta, asa cum imi place mie, pisca mai multi fulgi de chili ca sa mearga un vin mai bine :) </span><br />
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Si pentru ca tot vorbim de vin eu iti recomand un chardonnay de la Purcari. </div>
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<span lang="IT">E un vin onctuos cu postgust lung dar fara note note acute de
baric asa cum prezinta multe chardonnauri. Are o culoare aurie deschisă, cu nuanţe de chihlimbar. Aroma
de flori, vanilie şi croissant cu unt. Gustul echilibrat, aciditate foarte
buna, usor cremos il face sa mearga perfect cu calamrii nostri. Iti recomand sa-l racesti sub 10C. </span></div>
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<span lang="IT">Pofta buna. </span></div>
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<b>Calamari mici umpluti cu feta si chili</b><br />
Timp de preparare: 1 ora + 3 ore pentru marinare. Dificultate: mica<br />
Minim: 4 portii<br />
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Ingredienete:<br />
10 calamri mici<br />
400g branza feta<br />
1 lingurita de fulgi de ardei iute<br />
4 linguri ulei de masline extravirgin<br />
2 linguri de oregano proaspat tocat<br />
2 lingurite coaja de lamaie rasa<br />
2 linguri de suc de lamaie<br />
1 catel de usturoi<br />
60ml ulei de masline<br />
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<b>Metoda:</b><br />
- Spala bine calamarii. Apuca de cap si de tentacule si trage usor pana se desprinde de sac. Indeparteaza ochii si ciocul de pe cap si pastreaza partea cu tentacule. Opus capului vei gasi la interiorul sacului un cartilagiu. Se indeparteaza usor cu mana. Spala bine sacul calamrului. Cu un cutit taie inotatoarele laterale ale sacului. Spala totul bine, usuca-le cu un servetel.<br />
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- Intr-un bol amesteca feta sframitata, cele 4 linguri de ulei, oregano si chili. Pasta obtinuta se indeasa in sacii calamarilor cu o lingura. Ca sa “inchizi” calamarii foloseste 2 scobitori pe care le infigi in X la gura sacului.<br />
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- Pune intr-un vas cu capac calamarii umpluti, tentaculele si aripioarele impreuna cu zeama de lamaie, uleiul de masline ramas, usturoiul pisat si coaja de lamaie rasa. Da vasul la frigider pentru 3 ore ca sa se marineze calamarul. La jumatatea timpului, intoarce calamarii pe partea cealalta daca nu sunt acoperiti complet cu lichid.<br />
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<br />
- Pune un grill pe aragaz/la gratar (sau o tigaie anti aderenta ) si incinge-l bine. Adauga calamari si perpeleste-i cate 2-3 minute pe fiecare parte. Serveste-i cu vin alb sec, bine racit.</blockquote>
wine and kniveshttp://www.blogger.com/profile/01592817256546114076noreply@blogger.com1Centrul Comercial Feeria, Șoseaua București-Ploiești 44A, București 077190, Romania44.510082 26.08853799999997121.384298499999996 -15.220056000000028 67.6358655 67.397131999999971tag:blogger.com,1999:blog-8564056111826043611.post-5035001928181841182017-03-14T10:00:00.000+02:002017-03-14T10:51:18.127+02:00Pulpo a la Galega – Caracatita gatita in stil spaniol cu cartofi si smoked paprika<div class="MsoNormal tr_bq" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
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<span style="color: #333333;">In weekend m-am intalnit cu o frumoasa caracatita la raionul de peste de la <a href="https://www.carrefour.ro/">Carrefour</a> Baneasa. Statea nonsalanta pe pe un pat de gheata si nu stiu ce sinapse s-au legat dar brusc mi-am adus aminte de o <i>polperias </i>din Spania unde am mancat cea mai buna caracatita ever. <i>Polperias</i> sunt niste mici carciumioare originare din Galitia care sunt axate pe un singur produs: pulpo adicatelea caracatita. </span><span style="color: #333333;"><span style="color: #333333;">Ca stil sunt usor rustice si e foarte posibil sa vezi chiar si oloaiele gigantice in care fierb caracatitele.</span> Eh inchipuiti-va ca oamenii aia stiu sa faca carcatita cam cum stie un grataragiu de balci sa faca mici la gratar :) </span><br />
<span style="color: #333333;">Indiferent cat de mare-i caracatita daca e fiarta cat trebuie se topeste pur si simplu in gura. <span style="color: #333333;">Culmea
e ca te-ai astepta sa gasesti tipul asta de local care celebreaza caracatita la malul Atlanticului insa
zona Galitiei centrale e cea mai renumita
pentru <i>polperias. </i></span></span><br />
<span style="color: #333333;"><br /></span>
<span style="color: #333333;">De la Galitia centrala revin tocmai la departamentul de peste Carrefour Baneasa care de ceva vreme a devenit mult mai mare si cu o oferta mult mai variata. Daca in trecut erai limitat la pestii de Dunare plus o dorada, un biban si ceva somon acum s-ar putea sa-ti fie greu sa alegi ce sa iei acasa. </span></div>
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<span style="color: #333333;">Peste papagal, scorpie de mare, corvina, dorada salbatica roz, morun, sole sau barbun sunt doar cativa dintre pestii pe care cu greu ii vei gasi in alta parte. </span></div>
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<span style="color: #333333;">Caracatita asa spanioleasca e extrem de simplu de gatit. Pur si simplu trebuie sa o fierbi cu ceva mirodenii. Si pentru ca mancarea simpla e cea mi buna, pescarii au pus alaturi de caracatita cartofi fierti stropiti din belsug cu cel mai bun ulei de masline extravirgin, sare de mare si paprica afumata. </span></div>
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<span lang="IT">Iar alaturi musai trebuie sa ai un vin proaspat, bine racit, de cursa lunga
cum spun gurmanzii. Eu m-am ganit la Lily - sauvignon blanc & chardonnay de la <a href="http://liliac.com/">Liliac</a>. Petele de rosu de pe eticheta imi apartin nu sunt originale :) </span></div>
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<span lang="IT">Alcoolul de 13% este
bine integrat. De cum il adulmeci vei descoperi note de mar verde si iarba
proaspat cosita. Aciditatea buna aduce sauvignonul in prim plan pentru ca pe
final sa simti si supletea si untul din chardonnay. Iti recomand sa-l servesti bine racit racit. Maxim 10C. <o:p></o:p></span></div>
Pofta buna.<br />
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<blockquote style="text-align: justify;">
<b>Pulpo a la Galega – Caracatita gatita in stil spaniol cu cartofi si smoked paprika</b><br />
<br />
Timp de preparare: 1 ora. Dificultate: mica<br />
Pentru: 4 persoane<br />
<br />
<b>Ingredinete:</b><br />
1 caracatita medie(cam 1kg)<br />
4 cartofi mari<br />
1 ceapa<br />
3 catei de usturoi<br />
1 frunza de dafin<br />
ulei de masline extravirgin<br />
sare<br />
paprika afumata (pimenton)<br />
<br />
<b>Metoda:</b><br />
- Pune o oala cu apa la fiert<br />
- Spala bine caracatita cu apa rece. Indeparteaza ochii si ciocul cu un cutit.<br />
- Intoarce sacul caracatitei pe dos si goleste tot continutul pana ajungi la peretele "sacului" care trebuie sa ramana alb si curat.<br />
- Daca caracatita e proaspata trebuie sa o fragezesti. Pescarii o bat de o piatra, tu trebuie sa o bati (milos :)) ) cu un ciocan de snitele. Daca in prealabil a fost congelata nu mai e nevoie sa o fragezesti. Congelarea-decongelarea face acelasi lucru cu ajutorul diferentelor de temperatura.<br />
- Tine caracatita de cap si scufund-o de cateva ori in apa oparita, ca sa se increteasca frumos tentaculele.</blockquote>
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<blockquote style="text-align: justify;">
- Pune caracatita la fiert molcom impreuna cu o frunza de dafin, ceapa taiata in doua, cateii de usturoi, sare si paprika afumata.<br />
- Separat pune cartofii taiati in patru, cu tot cu coaja intr-o alta oala la fiert.<br />
- Teoria spune ca se fierbe cam o ora pe kilogramul de caracatita insa eu va spun ca e mai bine sa o incercati din cand in cand cu furculita pentru ca e foarte posibil sa se faca mai repede. Dupa ce e gata, las-o sa se raceasca in zeama in care a fiert.<br />
- Pe un platou intins, taie caracatita cu o foarfeca de bucatarie in bucati potrivite, inconjoar-o cu bucati de cartofi fierti si asezoneaz-o cu sare, paprika afumata si ulei de masline extravirgin.</blockquote>
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wine and kniveshttp://www.blogger.com/profile/01592817256546114076noreply@blogger.com0Centrul Comercial Feeria, Șoseaua București-Ploiești 44A, București 077190, Romania44.510082 26.08853799999997121.384298499999996 -15.220056000000028 67.6358655 67.397131999999971tag:blogger.com,1999:blog-8564056111826043611.post-83097778341619924512017-02-17T17:32:00.000+02:002017-02-17T17:32:08.849+02:00Divina Toscana. Sau povesti cu chianina, chianti, brunello, vin santo, masline si oameni frumosi. <div class="separator" style="clear: both; text-align: center;">
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<span lang="IT">Da ma, daca te
duci in Toscana lasi toate gandurile frumos la usa si de-abia pe urma intri.
Iti asterni dealuri pe obraji, iti faci sprancene din copacii drepti care
marginesc un drum lung ce duce la un castel, iti desenezi buze rosii din
sangiovese torni plumb minutarului de la ceas si abia apoi esti gata de dolce
far niente. <o:p></o:p></span></div>
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<span lang="IT"><br /></span></div>
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<span lang="IT">Toscana are o
rezonanta de teritoriu boem-feeric-exclusivist. Aura Toscanei a fost desenata
de stralucitor de penelul regizorilor de film care au inaltat si locuri precum Coasta Amalfitana sau Coasta de Azur. Locul
ala unde el si ea ies in halate albe brodate cu monograma castelului pe a carui
terasa au iesit sa admire livezile de maslini imprejmuite de ziduri si de
castani. <o:p></o:p></span></div>
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<span lang="IT"><br /></span></div>
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<span lang="IT">Dar Toscana nu e
numai despre asta. Toscana nu e numai Florenta si Pisa. Toscana e facuta din
dealuri verzi dupa care se ascund sate mici si biserici mari, orasele de piatra
cu piata de legume si macelarii, cu tratorii minuscule,
pasticcerii-de-unde-nu-ti-mai-vine-sa-mai-pleci si oameni buni, calzi si
primitori. Eu despre Toscana asta o sa-ti povestec. De Toscana de care m-am
indragostit cand am ajuns sa o cunosc mai indeaproape. <o:p></o:p></span></div>
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<span lang="IT">
</span></div>
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<span lang="IT">Dar sa o iau cu
inceputul. Ioana e VacantaInToscana.ro. </span></div>
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<span lang="IT"><br /></span></div>
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<span lang="IT"><br /></span></div>
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<span lang="IT"><br /></span></div>
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<span lang="IT">Iar Vacanta in Toscana e un concept
foarte misto care mi-a placut din start. Ei sunt un fel de curatori ce
viziteaza si aleg pensiunile agroturistice, vilele si hotelurile din zonele off
the beatten track. Ce e cu adevarat extraordinar la tipul asta de vacanta e ca
spre deosebire de booking unde primesti o camera aici primesti o intreaga
experienta pentru ca vei fi oaspete si nu turist. Cine poate stii mai bine
despre locul pe care-l vizitezi decat gazda ta? Uita de fodor si de wikipedia
si vorbeste cu oamenii. Vei primi in schimb cursuri de gatit sau drumetii,
vizite la ferme sau la crame, vei vedea cum se face uleiul de masline, vei
putea vizita castele si muzee, vei manca la carciumioare linistite pitite de
furia turistului, vei intelege obiceiurile locale, vei afla despre istorie din
gura celor care au trait-o. <o:p></o:p></span></div>
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<span lang="IT"><br /></span></div>
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<span lang="IT"></span></div>
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<span lang="IT">Vizita celor
patru bloggeri mancaciosi a fost programata special in noiembrie ca sa prindem
sezonul culesului de maslini si sa gustam direct de la presa uleiul proaspat si
verde al Toscanei. Alaturi de mine Monica(<a href="http://www.foodiefamily.ro/blog/">foodie familly</a>),
Nicolle(<a href="http://www.bistromargot.ro/">bistromargot</a>) si Andra(<a href="http://www.mentasirozmarin.ro/">mentasirozmarin</a>). <o:p></o:p></span></div>
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<span lang="IT">Drumul spre
aeroport e liber. Monica ma intreaba de bilete. Am vorbit cu Nicolle? Unde ne
vedem? N-am vorbit ne vedem la check in ....cred. Oricum e devreme avem tot
timpul, zborul de Pisa e abia la 13.30. In aeroport gasim asta:</span></div>
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dyAbAyMsZIL2cSyuNDgO4bNw4tCzwO2rH0fzyHfBLexZce5gjzrcXJJsegkjSJxaZioulj8_YEkuaCfCvC3UA' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
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<span lang="IT">Eh, asa se pleca
in Toscana. Cu stil, nu orisicum. Ma rog nu era pentru noi, ci tocmai implinea
orchestra Radio 88 de ani de la infiintare. Sa traiasca, la multi ani!<o:p></o:p></span></div>
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<span lang="IT">Stam la poarta la
Otopeni la o cafea cu Nicolle si vorbim pe mess cu Andra care se imbarca la
Londra. Vom ajunge la Pisa la diferenat de un sfert de ora. Asta da organizare.
Nemteasca as putea spune daca cea care a planuit tot, Ioana de la Vacanta in Toscana, nu-i romanca
de-a noastra mutata la poalele Florentei. E maritata ce-i drept cu-n italian de
sorginte germanica. Se pune? Tot romanca e si doamna de pe randul din spatele
nostru care dadea ultimele instructiuni acasa la volum de megafon din gara de
nord. Sincer cred ca s-ar fi auzit la bacau si fara telefon: “da mama, sa
inchideti si la pui cotineata sa nu o lasati deschisa. Aveti grija cand plecati
de-acasa sa dati apa la animale sa nu le lasati pana va intoarceti voi ca mor
de sete” <o:p></o:p></span></div>
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<span lang="IT">Aterizam. </span></div>
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Ne intalnim
cu Ioana si Andra. Baccio, baccio, capuccino, brioche con
cioccolato, biscotti fato da Ioana, tigari pentru unele si usti p’aci ti-e
drumul. Cum unde? Spre galeria secreta de la Cassa di Risparmio Firenze, un fel
de CEC al unor domni usor bogati, care odata pe an deschide portile birourilor
sa vada si o mana de oameni alesi pe spranceana colectia lor de arta. Si nu
orice fel de arta ci lucrari cu si despre Firenze, evolutia orasului de-a
lungul secolelor.</div>
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<span lang="IT">Se vede treaba ca
sprancenele Ioanei sunt ce trebuie pentru ca la ora fixata portile grele ale
bancii se deschid si suntem prmiti inauntru dupa verificarea unei liste secrete.
Ci sono food bloggeri da Romania. Ooo, che belo! Sunt cuvintele care ajung sa
devina imn pana la finalul excursiei. <o:p></o:p></span></div>
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<span lang="IT">Palazzo e
spectaculos. Usi groase de nuc, birouri fatto da mano sculptate acu 458 de ani
de un maestru lutier. Granit, marmura, tavan incastrat in lemn de tec. Raman
con la bocca aperta. Uite aici Firenze era un rau si mai multe vaci decat case,
colo sa apar primele ziduri, aici se naste Domul acolo Ponte Vecchio. Superb. </span></div>
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<span lang="IT">Deja
imi place tipul asta de vacanta in Toscana in care esti oaspete, nu turist. Nu
primesti o camera de hotel ci o experienta. Iesim spre Dom, caci suntm la doi
pasi de el sa-l admire si Nicolle mai indeaproape caci ea e singura care nu a
mai fost la Florenta. Pe drum ma gandesc daca si Bucurestiul a avut parte de
artisti celebri care sa imortalizeze stadiile orasului. O fi avut dar ce sa
faca mai intai pe la 1400 sa picteze
mahalaua sau sa fuga ba de turci, ba de austro-ungari sau de cine ne mai fugarea
in vremurile alea tulburi. <o:p></o:p></span></div>
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<span lang="IT">Dam roata Domului
exact la apus si-mi ard forma domului si culorile pe retina pentru inca cativa
ani.</span><span lang="IT"><br /></span></div>
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<span lang="IT">Carciuma e aproape, ni se promite o seara de exceptie. Despre carciuma insa o sa va povestesc data viitoare. </span></div>
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wine and kniveshttp://www.blogger.com/profile/01592817256546114076noreply@blogger.com1tag:blogger.com,1999:blog-8564056111826043611.post-78552350817351820342016-10-11T14:14:00.000+03:002016-10-11T14:14:21.764+03:00Piept de rată cu linte trasă in unt cu ceapă călită si ciuperci<div class="separator tr_bq" style="clear: both; text-align: center;">
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<span lang="RO"><span style="font-family: inherit;">la ceas de seară, pe
o ploaie mocăneasca, intre doua episoade pe netflix m-am ridicat voinicește de
pe canapea să fac pieptul de rată pe care-l aveam in frigider. pieptul ca
pieptul, că l-am mai făcut de 30 de ori si îmi iese mereu roz-perfect in mijloc
dar eu despre linte vreau sa vă spun: ge-ni-ală. ceapa tăiata bob de orez, trasă
in unt. o ciupercă tăiată la fel de mărunt merge in tigaie. ceva ierburi
uscate, supa de legume/pui si lintea dinte-o conservă. <o:p></o:p></span></span></div>
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<span lang="RO"><span style="font-family: inherit;">[daca cineva are ceva împotriva conservelor de genul asta: linte, fasole, năut
să ridice mâna. spre deosebire de alte legume boabele de genul ăsta sunt
identice fie că le fierbi tu acasă fie că le iei gata fierte. majoritatea
conservelor de pe piață conțin boabe, apă si sare si sunt supuse unui singur
tratament, pasteurizării. sau fierbere mai pe românește. in conservă vei găsi
un conținut mai mare de sodiu (de la sarea pe care o adaugă pentru conservare) așa
că daca mănânci nesărat, trebuie să speli bine-bine boabele. o alta diferență e
prețul. boabele uscate sunt întotdeauna mai ieftine dar necesită timp de
fierbere si gaz/curent electric așa că s-ar putea să ieși tot pe acolo.] <o:p></o:p></span></span></div>
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<b>Piept de rată cu linte trasă in unt cu ceapă călită si ciuperci</b><b><br /></b><b><br /></b><b>Ingrediente:</b><br />pentru 2 persoane. timp de preparare: 25 de minute<br />- 2 piepți de rată<br />- 2 conserve de linte<br />- o jumătate de ceapă roșie<br />- o ciupercă<br />- 70g de unt<br />- 20ml de ulei de măsline<br />- 200ml supa de legume/pui<br />- oregano, busuioc, rozmarin uscat, sare, piper după gust<br /><b><br /></b><b>Metoda:</b><br />- taie ceapa si ciuperca mărunt, cat un bob de orez<br />- într-o tigaie pune untul. adaugă uleiul de măsline care ii va ridica punctul de afumare si nu se va arde așa repede<br />- adaugă ceapa si călește-o pana devine sticloasa. adaugă ciuperca<br />- adaugă lintea si supa. lasă să fiarbă pana supa se evapora aproape de tot<br />- într-o tigaie groasa si rece pune piepții de rată cu pielea in jos cu un termometru înfipt in mijlocul pieptului. nu e nevoie de ulei.<br />- pe măsura ce tigaia se încălzește, grăsimea de sub piele începe a se topi. o să facă fum, nu ai ce face :)<br />- când pielea devine crocantă, o întorci pe partea cărnoasa 1-2 minute. deja in mijloc ar trebui să ai 52 de grade. întoarce piepții si pe cele doua laterale. Ajută-te de marginea tigăii să sprijini pieptul pe laterala.<br />- când e gata lasă pieptul de rată pe un fund de lemn sa se odihnească 5-7 minute. daca îl tai mai devreme toate sucurile din carne se vor scurge si carnea va rămâne mai fada.<br />- după ce s-a "odihnit" taie carnea in felii groase de jumătate de cm iar apoi transfer-o pe farfurie. poftă bună.</blockquote>
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wine and kniveshttp://www.blogger.com/profile/01592817256546114076noreply@blogger.com3tag:blogger.com,1999:blog-8564056111826043611.post-25094249502443589992016-10-05T17:36:00.000+03:002016-10-05T17:36:09.482+03:00supa de dovleac copt, gorgonzola si ulei de nuca Bufetto <div class="separator" style="clear: both; text-align: center;">
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cum isi baga toamna coada prin casa si incepe a-mi ingheta picioarele pe gresia din bucatarie nu stiu, zau, dar parca imi vine sa mananc tot mai multe supe creme din astea calde-calde care te molesesc si te trimit intr-o zi de weekend in fata canapelei sa te uiti neintrerupt la nspe episoade din serialul tau preferat. </div>
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una dintre supele astea onctuoase care imi place foarte mult este supa crema de dovleac copt la cuptor. si zic copt pentru ca e un pic mai buna decat daca il tragi la tigaie. cand il coci, zaharul din dovleac se caramelizeaza pe margini si doar stim bine ca orice zahar caramelizat egal bun-bun. </div>
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odata copt, treaba e simpla, ca in cazul oricarei supe crema. insa ca sa o scoti cu adevarat in evidenta trebuie sa o condimentezi si sa adugi gusturi ca sa contrasteze cu dulceata dovleacului. daca <a href="http://www.wineandknives.ro/2014/12/supa-crema-de-dovleac-cu-fistic.html">data trecuta</a> am folosit gorgonzola si fistic de data asta am mers pe gorgonzola, ulei de nuca <a href="http://www.magicnuc.ro/">Bufetto</a> si muguri de pin. </div>
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uleiul de nuca pe langa ca este al naibii de gustos - are un gust intens de nuca, de parca ti-ai umplut gura cu nuci - mai are si o gramada de proprietati care-l face sa stea sus in varful uleiurilor super sanatoase. intra pe siteul <a href="http://www.magicnuc.ro/">www.magicnuc.ro</a> sa citesti mai pe larg despre ele. ce pot eu sa-ti spun e ca uleiul asta de nuca are denustiucateori mai mult omega 3, 6 si 9 decat uleiul de masline. na, ce sa vezi! avem si noi romanii, chesti sanatoase si bune, chiar mai bune decat ale altora si nu stim de ele. </div>
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daca te-am incitat, dovleci sunt pe toate drumurile zilele astea iar ulei de nuca Bufetto gasesti fie la ei pe site fie in diferite bacanii sau magazine din astea mai de specialitate. </div>
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<b>Supa de dovleac copt, gorgonzola si ulei de nuca Bufetto</b><b><br /></b><b> Ingrediente:</b><b><br /></b>pentru 6 persoane. timp de preparare: 1 ora<br />- 1 dovleac - cca 2kg<br />- 1 ceapa mare<br />- 50g unt<br />- o mana de muguri de pin<br />- 300g gorgonzola<br />- 200g smantana lichida<br />- supa de pui/vegetale cat sa acopere dovleacul in oala sau apa sau lapte<br />- sare, piper alb, nucsoara<br />- ulei de nuca Bufetto<br /><b><br /></b><b>Metoda:</b><br />- taie dovleacul in doua, curata-l de seminte, unge-l cu ulei si da-l la cuptorul incins vreme de 45 de minute sau pana il poti incepa usor cu furculita si se caramelizeaza pe deasupra<br /> - caleste ceapa taiata marunt intr-o oala in unt.<br /> - adauga dovleacul copt si taiat bucati.<br /> - adauga supa de pui/vegetale cat sa acopere dovleacul. daca nu ai supa poti folosi o cana mare de lapte si completa apoi cu apa. recomand supa, gustul e mai complex.<br /> - pune capacul si lasa sa fiarba<br />- adauga smantana lichida si paseaza totul cu un blender.<br /> - potriveste de sare, piper alb, nucsoara dupa gust<br />- pune supa in farfurii, presara muguri de pin prajiti, bucatele mici de gorgonzola si ulei de nuca</blockquote>
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wine and kniveshttp://www.blogger.com/profile/01592817256546114076noreply@blogger.com0tag:blogger.com,1999:blog-8564056111826043611.post-43810453084336326282016-09-15T12:08:00.000+03:002016-09-15T12:08:36.458+03:00cina rapida. inimi de curcan la gratar <div class="separator tr_bq" style="clear: both; text-align: center;">
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zice vorba ca mai simplu e bun. daca e si mai rapid e si mai bine, mai ales in serile in care ajungi acasa obosit de la serviciu. pentru mine nimic nu e mai simplu decat ceva facut rapid la gratar. </div>
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daca pana acum nu ti-am spus, iti spun acum: cred ca am o obsesie pentru organe. imi place limba de vita fiarta si apoi trasa in unt la tigaie, sunt mort dupa kokoretsi, as manca de trei ori pe zi lampredoto, imi place ciorba de burta, ficati si inimi de pasare la gratar, creier de porc pe plita cu sare, toba, lebar si tot ansamblul porcesc din organe, momite de curcan pe tepusa... nu cred sa fie ceva ce sa fi incercat si sa nu-mi placa. asa ca daca intru intr-o macelarie si vad organe e imposibil sa nu mi se aprinda un beculet. inimile de pasare facute frigarui sunt incredibil de gustoase. daca le stropesti si cu un sos usor picant, sa zicem un chimichurri, sunt un adevarat hit. </div>
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potriveste alaturi si un pahar rece de <a href="http://www.cramaatelier.ro/arezan.php">cramposie arezan</a> si o sa fi multumit. pofta buna. </div>
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<b>Inimi de curcan la gratar cu fasole verde, usturoi si rosii</b><br /><b>Ingrediente:<br /> </b>pentru 2 persoane. timp de preparare 15 minute.<br /> - 500 gr de inimi de curcan<br />- 500 gr fasole verde<br />- 2 rosii cat pumnul<br /> - 4 catei de usturoi<br />- ulei de masline<br />- sare, piper<br />- pentru chimichurri: ulei de masline, patrunjel, chili, sare, oregano, lamaie<br /><br /><b>Metoda:<br /> </b>- spala inimile, taie-le in doua dar nu de tot ci doar cat sa mai ramana jumatatile agatate intre ele.<br /> - intr-un castron pune putin ulei, sare si piper. tavaleste inimile prin amestec apoi pune-le pe tepuse.<br /> - pe gratarul incins la maxim pune tepusele si lasa-le 3-4 minute pe fiecare parte.<br /> - intr-o oala cu apa coloctita si sarata arunca pastaile si blancheaza-le 5-7 minute.<br /> - intr-o tigaie incinsa pune putin ulei, usturoiul tocat marunt si doua rosii date prin razatoare(fara pielita)<br />- cand s-a format un sos rosu, transfera pastaile din apa fierbinte in tigaie si amesteca-le bine.<br /> - daca iti place extra usturoi asa cum imi place mie, cand pastaile sunt gata mai arunca in tigaie un catel de usturoi tocat marunt. - pentru chimichurri - la 100 de grame de ulei de masline adauga doua-trei legaturi de patrunjel tocate marunt, o lingurita de oregano, 2-3 chili tocati marunt, sare si zeama de lamaie sau otet, dupa gust. </blockquote>
wine and kniveshttp://www.blogger.com/profile/01592817256546114076noreply@blogger.com2tag:blogger.com,1999:blog-8564056111826043611.post-56995567668736448432016-09-09T17:40:00.003+03:002016-09-09T20:28:54.243+03:00Prima editie a Bucharest Street Food Festival <div class="separator" style="clear: both; text-align: center;">
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dragi mancai, dupa ce in vara va povesteam cu entuziasm despre <a href="http://www.wineandknives.ro/2016/05/gourmet-festival-in-sfarsit.html">Gourmet Food Festival</a> iata ca avem acum un nou motiv de bucurie: <a href="http://buchareststreetfoodfestival.ro/">Bucharest Street Food Festival</a>. </div>
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daca ma intrebai ieri-alaltaieri despre fenomenul street food din Romania nu eram in stare sa-ti enumar 7-8 exemple de vendori de street food insa ieri, in prima zi a festivalului, mii de oameni au avut bucuria de a gasi peste 70 de vendori adunati la un loc. </div>
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o groaza de cunoscuti, care n-au putut inca sa fuga din fata monitoarelor m-au intrebat cum e, cum e la festival? si m-au rugat sa fac un fel de reportaj de la fata locului. prieteni, e unul dintre cele mai cool evenimente ale anului.<br />
daca data trecuta gateam, alaturi de partenerul oficial Silva, coaste de porc pe scena festivalului Gourmet Food Festival, de data asta alaturi de acelasi partener Silva fac chestii la fel de misto: beau bere si ma bucur de mancare :))<br />
cat despre mancare va spun doar atat: asteptarile mele au fost intrecute si depasite intr-un mare fel si inainte sa va zic cate lucruri misto mi-au placut va pun cateva poze sa intelegeti mai bine ce s-a intamplat in prima zi. </div>
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<tr><td class="tr-caption" style="text-align: center;">aseara pe la 20.00</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Meat Busters - cel mai smecher pulled porc</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">adica asta</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">raci buni de la taverna racilor</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">peste paine - always a hit!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">pizza buna de la Camionetta</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Bufetto - ulei de nuca presat la rece</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">bere rece in zona de relaxare Silva</td></tr>
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ce am testat in prima zi de festival: Spicy Joe pulled porc de la Meat Busters, pizza bufalina de la Camionetta, coaste de porc si carnat de la M'eat, paella de la Alioli si taco de la GourmetStreetFood totul, stropit manos cu bere rece Silva. </div>
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atmosfera foarte misto si relaxata si multi oameni frumosi care vin sa incerce mancarea si sa asculte concertele, pentru ca da, unde e mancare buna e si muzica buna. in cele 4 zile de festival se vor perinda pe scena: Sucarpati, Frati Grime, Argatu, Cred ca sunt extraterestru, Suie Paparude, Timpuri Noi, Coma, Fantome, Golan, Nouvelle Vague, Dub Pistols, Jaya the Cat, Ziggy Recado, Audio Bullys. este ca ti-am atras atentia? daca da afla ca festivalul dureaza de joi pana duminica de la 13.00 la 1.00 am. </div>
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in zona de relaxare Silva pe langa bere rece ai parte si de niscaiva surprize si concursuri. daca te crezi tare in papile poti sa participi la concursul Silva in care trebuie sa ghicesti trei condimente, bineinteles, legat la ochi. premiile surpriza, berea rece si fotografiile in coltul Silva sunt din partea casei intre orele 16-23.00. </div>
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pe mine o sa ma gasiti non stop la festival unde o sa incerc sa gust cat mai multe pentru ca ocazie mai buna sa incerc street food-ul romanesc nici ca o sa mai gasesc decat poate la cea de-a doua editie. </div>
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aseara vorbeam cu niste prieteni si faceam o paralela intre Bucharest Street Food si <a href="https://offthegrid.com/">Off the Grid</a> pe care l-am vizitat vara trecuta in San Francisco si gaseam multe puncte bune in dreptul festivalului nostru. </div>
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ne vedem acolo, da? eu o sa fiu cu o bere in mana ;) </div>
wine and kniveshttp://www.blogger.com/profile/01592817256546114076noreply@blogger.com1tag:blogger.com,1999:blog-8564056111826043611.post-27004506684638043792016-06-30T17:29:00.003+03:002016-06-30T17:29:51.225+03:00in vizita la crama Midalidare Estate<div class="separator" style="clear: both; text-align: justify;">
Bulgaria, tara vecina si prietena, are pe langa castraveti si ardei gras si foarte multe crame. majoritatea lor sunt de mici dimensiuni si gandite ca atractii turistice. asta inseamna ca au un restaurant si uneori si hotel si mai toate pot fi vizitate oricand. intotdeauna am ajuns asa, fara rezervare, fara nimic. </div>
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de data asta pe langa ca mi-au deschis poarta am gasit si ghid care vorbea foarte bine engleza. in comparatie, intr-o vizita in Dealul Mare numai 2 crame din vreo 8 crame incercate erau pregatite de un tur, niciuna nu avea restaurant iar hotelul nu aparea nici macar in planurile de dezvoltare. </div>
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daca cumva calatoresti pe ruta Bucuresti - Sofia treci pe langa o salba de crame: Four Friends Winery, Angelus Estate, Rossidi, Villa Terres, Bessa Valley, Zagreus Winery si Midalidare Estate. </div>
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la intamplare am ales Midalidare Estate la care se poate ajunge destul de usor pentru ca trebuie sa te abati doar vreo 14 km din autostrada Burgas Sofia. drumul e destul de ingust si cu gropi dar merita sa-ti chinui masina 10 minute. crama e ascunsa dupa niste dealuri care par desprinse din tablouri cu Toscana. </div>
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investitia apartine unui kazah care n-a avut inspiratia sa ajunga si el la Pietroasele si a nimerit unde a intarcat bulgarul iapa tocmai in satul Mogilovo. </div>
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ghidusha, o bulgaroaica mica care mieuna o engleza buna, avea un tic: arunca cate un "<i>I mean " </i>la fiecare inceput de propozitie. in primele zece minute n-a fost asa deranjant dar la al 276-lea <i>I mean </i>am inceput sa o intreb lucruri numai ca sa nu mai poata sa mai miaune vreun <i>aimin. </i></div>
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crama cu aer de provence este de fapt opera unor arhitecti bulgari care au renovat niste foste grajduri si depozite intr-un mod cat se poate de minunat. cladirea centrala adaposteste un restaurant cu cca 150 de locuri. separat de crama la cateva sute de metri exista si un hotel cu spa si restaurant construit in acelasi stil si care arata incredibil de bine. puteti arunca un ochi aici: <a href="http://hotel.midalidare.bg/?lng=en">Midalidare Hotel&Spa</a>. </div>
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nu vreau sa va plictisec cu aspectele tehnologice dar va spun ca cei de la Midalidare sunt foarte concentrati pe calitate si mai toate vinurile trec prin barricuri frantuzesti (sau cel putin asa spunea pisica noastra). pana si pe la albe le mai trag pe butoaie lucru care nu cadreaza cu filozofia mea pentru vinuri albe, dar na, fiecare cu placerile lui in viata. </div>
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vizita se termina inevitabil la wine shop, unde ghinionul nostru, tocmai li se stricase enomaticul - adica aparatul ala care tine vinul rece si pompeaza cate putin in pahar pentru degustare, fara a-l lasa sa oxideze. acestea fiind spuse mi-am asumat inca de la inceput ca vinurile vor fi usor mai calde decat in mod normal - pentru ca le baga si le scotea din frigiderul de vin de mai multe ori si nu aveau timp sa se raceasca, si usor oxidate pentru ca erau tinute pe jumatate goale cu dopori necorespunzatoare. </div>
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la albe ofereau spre degustare un riesling, un cupaj de sauvignon blanc cu semillon, un cupaj de sauvignon blanc si pinot gris, toate usor calde si usor oxidate. bine ca sunt eu destept! </div>
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la albe usor peste medie mi s-a parut sb&pg pe care l-am si luat acasa impreuna cu pinot grigio care nu era la degustare dar care pisica se jura ca e cel mai bun alb al lor. </div>
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la rose, cupajul de cabernet cu syrah era la fel de cald si iti arunca in nas alcoolul. rosiile sunt vinuri corecte dar fara sa aibe acel ceva care sa te faca sa-ti iei un bax la plecare. malbecul grand vintage insa era cu o clasa peste celelalte. </div>
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per ansamblu a fost o vizita placuta, pe care v-o recomand si voua in speranta ca-si vor repara enomaticul cat mai curand :) </div>
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cand o sa mai am timp, va mai zic de niste crame frumoase ca slava domnului am vazut multe. over and out. </div>
<br />wine and kniveshttp://www.blogger.com/profile/01592817256546114076noreply@blogger.com16239 Mogilovo, Bulgaria42.3407314 25.40150889999995342.328994400000006 25.381338899999953 42.3524684 25.421678899999954tag:blogger.com,1999:blog-8564056111826043611.post-14128392325190922222016-06-13T18:16:00.000+03:002016-06-13T18:16:30.561+03:00scoici iuti cu bere bruna silva<div class="separator" style="clear: both; text-align: center;">
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prietenii de la <a href="https://www.facebook.com/BereaSilva/" target="_blank">Silv</a>a m-au provocat sa gatesc cu bere bruna. si pentru ca provocarile ma inicita m-am apucat sa fac research pe marile internetului in cautare de idei interesante. mi-au atras atentia trei retete in care gustul gustul intens de caramel al berii brune ar putea aduce un twist foarte interesant. </div>
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prima, pulpa de miel cu linte gatita molcom la cuptor, o poti gasi in sectiunea video pe pagina de <a href="https://www.facebook.com/wineandknives/videos" target="_blank">facebook</a> iar a doua, coaste de porc sous vide cu sos bbq de bere bruna, am gatit-o live la Gourmet Festival. video e de asemena pe pagina de fb. </div>
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cea de-a treia, scoici iuti cu bere bruna, mi-a confirmat intuitia pe care am avut-o initial. sunt bestiale! luasem cam multe scoici de la magazin si dupa ce le-am spalat mi-am propus sa pastrez o parte din ele pentru a doua zi. dupa ce le-am mancat ghebos sorband zeama iute din cochilii de scoica am hotarat ca nu ne ajung si le-am facut pe loc si pe celelalte.<br />
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Gustul de caramel al berii brune Silva s-a impletit tare interesant cu usturoiul si iutele ardeiului si a facut ca zeama sa fie punctul culminant al minunatiei. </div>
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clar reteta asta intra in favoritele mele care trebuie repetate cat de curand. daca mai pui la socoteala ca le faci in 10 minute chiar cred ca ai putea sa le incerci si tu intr-o seara. </div>
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<b>Scoici iuti cu bere bruna Silva</b></div>
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<b>Ingrediente: </b></div>
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<b>pentru 2 persoane. timp de preparare 10 minute.</b></div>
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- 1 kg de scoici </div>
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- 1 ceapa</div>
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- 4 catei de usturoi</div>
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- o mana de patrunjel</div>
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- 25 de grame de unt</div>
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- 10 ml ulei de masline </div>
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- 1 lingurita de chili uscat</div>
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- 300 ml de bere bruna Silva</div>
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- sare, piper</div>
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- doua crengute de cimbru</div>
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<b>Metoda de preparare: </b></div>
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- intr-o cratita topeste untul in ulei de masline. adauga cimbrul, sare si piper. </div>
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- adauga ceapa si usturoiul tocat si soteaza-le incet pana devin sticloase. </div>
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- adauga berea bruna Silva si asteapta pana fierbe lichidul</div>
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- adauga scoicile si pune capacul. </div>
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- in 5 minunte se vor deschide, semn ca sunt gata. presara patrunjel proaspat tocat. pofta mare.</div>
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<br />wine and kniveshttp://www.blogger.com/profile/01592817256546114076noreply@blogger.com0tag:blogger.com,1999:blog-8564056111826043611.post-6450778500710317362016-05-26T18:07:00.000+03:002016-05-26T18:07:03.598+03:00Gourmet Festival - in sfarsit!<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/qDmtpLWktDA" width="560"></iframe> <div>
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de ce zic in sfarsit? pentru ca pana acum baleam in fata televizorului la toate festivalurile gourmet de pe afara, urmaream asiduu orice targ foodie si-mi faceam traseele in concedii dupa pietele producatorilor agricoli. </div>
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acum na, ca ni se intampla si noua. e prima editie din multe ce vor veni si pare misto inca de la inceput. locatia e bine aleasa, in baneasa in zona de drive-in de langa mall. spatiu de manevra e, parcare mare asijderea. </div>
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impartit pe mai multe domenii, festivalul va avea zone de fine dining, romanian gastronomy , grill & bbq, international cuisine, street food, deli market, electrolux gourmet area si ice cream & sweets. destule, nu? ce-ar mai putea lipsi? habar n-am dar poate descoperim impreuna. </div>
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daca iti enumar si "cativa" dintre cei care vor gati o sa iti dai seama ca nici macar nu o sa ai timp sa gusti cate putin de la fiecare in cele trei zile. ia fi antena: Simbio, Norma lui Sisoko, Madame Pogany, Kunai, Zahana 33, Phill, Red Angus, Ivan Pescar, Switch.eat, Oro Toro, Hard Rock Cafe, Pescarus, Taj, Japanos Kanpai, La Finca by Alioli, Bacania Veche, Furculision, Vatra Neamului, Cherhana Jurilovca, Spritz House, Grand Combo, Burger Van, Furgoneta, Peste Paine, Ivan Pescar, Duma's Van, Domino's Pizza, Frizzante Ride, La Cazarma, Biutiful, Carrefour, Conard, Bacania Rod, Taramul condimentelor, Hadar Chalet, Hobbychef, Lay's, Gourmet-online.ro, Budureasca, Crama Oprisor, Cramele Recas, Halewood, Zaganu, Ground Zero, Sikaru, Bloom Speciality Coffee, Jack Daniels, Lipton, Belli Siciliani, Zobuian, PlayBake, SanThe, Dorian Sweet, Limonada lui Iulian, Paula Ana si Butoiul cu Inghetata.</div>
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ce-ti spuneam? trebuie sa alegi cu grija si in portii mici. neaparat du-te in grup si sharuieste mancarea. iti spun din propria experienta. numai asa poti sa degusti cat mai multe. </div>
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ca sa nu-ti stea mancarea-n gat si vinul in mana o sa poti sa dai din cap pe ritmurile celor de la : Subcarpati, Urma, Toulouse Lautrec, Yellow, We Sing Colours, Jazu, Helen, Breeze. cam bine, zic. </div>
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ne vedem acolo, da? </div>
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biletele sunt 15 lei pe zi si 30 de lei pentru trei zile si le poti cumpara de <a href="http://www.gourmetfestival.ro/" target="_blank">aici</a>. mai multe info gasesti pe <a href="https://www.facebook.com/gourmetfestivalromania" target="_blank">pagina lor de facebook</a>. </div>
wine and kniveshttp://www.blogger.com/profile/01592817256546114076noreply@blogger.com0tag:blogger.com,1999:blog-8564056111826043611.post-84701807177772950992016-05-11T12:46:00.002+03:002016-05-11T12:46:47.134+03:00Veg Studio la debut<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGu-n0QlwaU5ZcvyqpUpPUf3tjPTK58HBCulVIkT34sBw7NGmkSud_xgq0vkFaQSXwYJQim8sMtZbVHpSfk1ygBMojHKPpRpVFPWm7iZbs9PaxCXkzn5dKt4y0-4Kr6u0MkhRKA4sa0jF9/s1600/lansare+zi+1+bloggeri+%252819+of+24%2529-Exposure1+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGu-n0QlwaU5ZcvyqpUpPUf3tjPTK58HBCulVIkT34sBw7NGmkSud_xgq0vkFaQSXwYJQim8sMtZbVHpSfk1ygBMojHKPpRpVFPWm7iZbs9PaxCXkzn5dKt4y0-4Kr6u0MkhRKA4sa0jF9/s640/lansare+zi+1+bloggeri+%252819+of+24%2529-Exposure1+.jpg" width="640" /></a></div>
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tare mult m-am bucurat cand acum ceva timp prietenele mele Catalina - <a href="http://www.kissthecook.ro/" target="_blank">Kiss the Cook</a> - si Andie - <a href="http://andie.ro/">Andie.ro</a> - mi-au zis ca ar avea de gand sa-si deschida un studio foto. cu un picior in lumea fotografiei si cu unul in food masonerie, fetele simteau demult nevoia unui spatiu in care sa poata crea si fotografia minunatiile cu care s-au obisnuit sa ne incante. in plus cred ca sotii lor ardeau de nerabdare sa-si elibereze aprtamentele de propsuri, blende, lumini, zeci de farfuri desperechiate, linguri, obiective, incarcatoare, tavi, pahare, sticle, borcane...ai prins ideea. nu i-am intrebat dar cred ca acum casele lor li se par mai mari :)) </div>
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Veg Studio, caci asa ii zice, e un spatiu misto la etajul unei vile tipic bucurestene pitita pe stradutele linistite ce marginesc Vatra Luminoasa. daca te leaga cineva la ochi si te dezleaga in gradina vilei juri ca esti intr-un orasel din subcarpati si nicidecum in mijlocul Bucurestiului. </div>
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la etaj, domina stilul simplu, curat, cu mobila putina ce da impresia de mult spatiu deschis. imi place mult cum le-a iesit amenajarea si le-am spus-o si lor. congrats! </div>
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veg studio isi propune ca pe langa fotografie sa faca ateliere, work-shopuri, prezentari de produse, trainguri si tot felul de evenimente cu tema culinara. nu le prevad fetelor decat succes. cam asa arata luni seara la deschidere: </div>
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peretele desenat de andreea de la <a href="http://tastebazaar.blogspot.ro/" target="_blank">tastebazar</a> a fost probabil cel mai fotografiat item al serii. andreea, pe cand te apuci de desenat? </div>
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<a href="http://www.laprajiturela.ro/" target="_blank">Praji</a> le zice bine - citatul de jos din stanga e definitoriu pentru ceea ce fac Andie si Catalina. </div>
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acum ca stiti cine e si ce face Veg Studio dati sfara pe facebook sa afle toti cei interesati. </div>
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wine and kniveshttp://www.blogger.com/profile/01592817256546114076noreply@blogger.com0Strada Grigore Gabrielescu 7, București, Romania44.442008 26.14596800000003921.319048000000002 -15.16262599999996 67.564968 67.454562000000038tag:blogger.com,1999:blog-8564056111826043611.post-13308320139658817522016-03-03T10:05:00.002+02:002016-03-03T10:05:40.674+02:00Suquet - un fel de tocana mai fancy de peste<div style="text-align: center;">
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<span lang="RO">marea învolburata
matura chila ambarcațiunii pescărești cu motor. Miguel se uita îngrijorat când
la nori când la balizele plaselor de pescuit din depărtare. precis calculează
cat timp ne-ar lua sa ajungem pana la plase, sa scoatem eventuala captura si
apoi sa ne întoarcem in portul pescăresc de lângă Alicante. cu o mana se tine
de cabestan si cu una de cârma. decizia e luata, motorul huruie nervos, barca saltă
valurile către plasele din zare. urca-urca-urca ca apoi sa pice in hăul din
spatele valurilor odată cu golul din stomacul meu. îmi simt pantalonii uzi -
sper sa fie apa. <o:p></o:p></span></div>
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<span lang="RO">- Miguel, da-l
dracu de peste. hai sa ne întoarcem in port. <o:p></o:p></span></div>
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<span lang="RO">- Nu se poate senor,
suntem chiar lângă plase. <o:p></o:p></span></div>
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<span lang="RO">Cârligul aruncat
de Jose nimerește exact lângă baliza si agata sfoara. un val mare si alb cat un
cort de nunta de lux din Pipera se prăbușește in fata bărcii. spuma rece își găsește
drum exact printre golul dintre gluga si piele. <o:p></o:p></span></div>
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<span lang="RO">cabestanul începe
sa scârțâie tânguit, strângând la piept firul oțelit. prima plasa se aduna grăbita
in spatele bărcii arătând-si captura: o scorpie de mare si o duzina de creveți. <o:p></o:p></span></div>
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<span lang="RO">un val mic dar
rapid pălmuiește barca si-o întoarce paralel cu țărmul. Miguel se repede la cârma
însă al doilea val e prea aproape de noi sa mai poată face ceva. tone de apa se
prăvălesc pe punte. Jose se agata de alarma care începe sa sune, si suna, si
suna si suna ....<o:p></o:p></span></div>
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<span lang="RO">..... suna la ușa?
da e prietenul meu A care vine de la Metro cu o scorpie de mare si o duzina de creveți
așa cum mi-a povestit acum jumătate de ora la telefon fix înainte sa ațipesc pe
canapea. verific pantalonii: sunt uscați. off, am scăpat!!<o:p></o:p></span></div>
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<span lang="RO">daca ai prins o
scorpie de mare la fel ca mine pe coasta Mediteranei nu-i lucru mai potrivit de
făcut decât un suquet. asta-i un fel de tocana pescăreasca pe care o întâlnești
din Portugalia pana-n Spania in diferite variante - depinde de cat de mincinos
e pescarul. uite mai jos rețeta pe care am testat-o eu zilele trecute. </span></div>
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<b><span lang="RO">Suquest cu creveți
si scorpie de mare</span></b><span lang="RO"><b><br /></b></span><span lang="RO"><b><br /></b></span><span lang="RO"><b>Ingrediente: </b></span><span lang="RO"><b><br /></b></span><span lang="RO"><b>pentru 4 persoane. timp de preparare: 45 de minute.</b></span><span lang="RO"><br /></span><span lang="RO">- o scorpie de mare de cca 1kg</span><span lang="RO"><br /></span><span lang="RO">- 15 creveți mari - tiger prawns</span><span lang="RO"><br /></span><span lang="RO">- 15 caței de usturoi</span><span lang="RO"><br /></span><span lang="RO">- 2 roșii cat pumnul de mari </span><span lang="RO"><br /></span><span lang="RO">- o legătura de pătrunjel</span><span lang="RO"><br /></span><span lang="RO">- 4 cartofi</span><span lang="RO"><br /></span><span lang="RO">- o ceapa mica</span><span lang="RO"><br /></span><span lang="RO">- jumătate de sticla de vin alb sec</span><span lang="RO"><br /></span><span lang="RO">- sare, piper, chili <i>mărunțit </i>nu praf, ulei de măsline</span><span lang="RO"><br /></span><span lang="RO"><b><br /></b></span><span lang="RO"><b>
Metoda de preparare:</b></span><span lang="RO"><br /></span><span lang="RO">- curata pestele. mare grija cu tepii de spate si de pe burta pentru ca înțepătura
lor produce o iritație urata. cu o foarfeca si o mânușa îndepărtează-i fără ca
sa tai aripioarele. </span><span lang="RO"><br /></span><span lang="RO">
- taie pestele rondele de cca 2 cm lățime. spinteca capul pe lungime începând
de la gușa spre gura. </span><span lang="RO"><br /></span><span lang="RO">
- taie creveții pe spate si îndepărtează vena neagra(tractul digestiv)</span><span lang="RO"><br /></span><span lang="RO">
- pune o oala cu apa la fiert. taie cartofii rondele si pune-i in apa fierbinte
cca 15 minute pana sunt aproape fierți. </span><span lang="RO"><br /></span><span lang="RO">
- alege o tava încăpătoare si groasa. pune-o pe aragaz si călește usturoiul si
ceapa - mărunțite - in ulei de măsline. adaugă chili. </span><span lang="RO"><br /></span><span lang="RO">
- da cele doua roșii prin râzătoare si adaugă-le in tava când usturoiul si
ceapa s-au călit. adaugă creveții si vinul alb. </span><span lang="RO"><br /></span><span lang="RO">
- adaugă cartofii scurși de apa, sare si piper. adaugă si pătrunjelul tăiat
mare. </span><span lang="RO"><br /></span><span lang="RO">
- daca ce e in tava nu e acoperit cu lichid, adaugă si niște apa. </span><span lang="RO"><br /></span><span lang="RO">
- adaugă bucățile de peste si acoperă cu un fund de lemn. in 10-12 minute
pestele e gata la foc mare. </span></blockquote>
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wine and kniveshttp://www.blogger.com/profile/01592817256546114076noreply@blogger.com3tag:blogger.com,1999:blog-8564056111826043611.post-70931221126908186292016-02-04T18:46:00.002+02:002016-09-15T12:45:53.632+03:00Bogota - fotbal, coca resturante cu stele Michelin. Ziua 2. <div class="MsoNormal">
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<span lang="RO">Soarta și
prietenii mei mai bogați sunt de vina pentru ca stau la un hotel fabulos de 5
stele. Trebuia sa înnoptez la un 4 stele mititel și drăgălaș însă concetățeni
mei n-au fost mulțumiți de posibilitățile hotelașului și din trei clickuri și
doua telefoane hop hop upgrade la ditamai Casa Medina, monument istoric de pe Carrera
Septima. Seamănă perfect cu Calea Victoriei doar ca e mai lunga, mai mare și
mai frumoasa. <o:p></o:p></span></div>
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<span lang="RO"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9IyN0gg9Y0br9BC5ramWx4R6T3lEXCE_jlujUl3hXywlVAtswdJTXzvn1ZMCf2KiA1LK3Bo3KmubsZFVPUxIQJfjqs7twHip5zLiMoKYeVQCTj66Rolmv0apxwtFm2fTcxI1PmWgOxtV5/s1600/95655_152820_1.jpg" imageanchor="1"><img border="0" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9IyN0gg9Y0br9BC5ramWx4R6T3lEXCE_jlujUl3hXywlVAtswdJTXzvn1ZMCf2KiA1LK3Bo3KmubsZFVPUxIQJfjqs7twHip5zLiMoKYeVQCTj66Rolmv0apxwtFm2fTcxI1PmWgOxtV5/s640/95655_152820_1.jpg" width="640" /></a></span></div>
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Minunăția de
hotel e construit de arhitectul Santiago Medina din resturile a doua mânăstiri
San Augustin și Santo Domingo mă anunța nenicul mic, cu fata turtita, pomeți proeminenți
și redingota de căpitan iberic care se recomanda drept majordomul meu personal.
Mai redingota ce sa fac eu cu tine? Uitați aici coloanele de piatra, dincolo ușă
capelanului – toate din mănăstiri. Podeaua este chiar podeaua originala pe care
a mers însuși Gonzalez Jimenez de Quesada, întemeietorul Bogotei. Ii scap
niscaiva peso in buzunarul redingotei in schimbul unui mic dejun <i>tranquillo.</i></div>
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Fac cunoștința cu
fructele americii de sud: cherimoya, grandilla, guanabana, guava, lulo ,
mamoncillo….. stați ca nu am terminaaaat, pitahaya, guayaba, curuba, carambolo, maracuia, tomato
de arbol, zapote, feijoa, papaia, badea. Pfuuu.
Am obosit, însă cuplul de
americani in pantaloni scurți, bocanci cu talpa grea și trei aparate foto de
gat, nu. Caută pe net, click-click-click pozează tot, nimic nu e la voia întâmplării.
Oh, my god have you seen this one? Am văzut coconita, de ce sa nu vad. Iau câteva
folosind metoda locala de ales antantichitan-ieși-afara-dumneata cu regretul ca
oricum stau prea puțin in Columbia și nu am timp sa le gust pe toate.</div>
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<span lang="RO">Preferata mea e
lulo dar îmi place mult și sucul de feijoa. Mi se pare ca lulo are un gust de
ananas combinat cu rubarba. <o:p></o:p></span></div>
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<span lang="RO">In așteptarea
celebrei cafele columbiene navighez pe marile internetului pe urmele lui don
Gonzalez. <o:p></o:p></span></div>
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<span lang="RO">Pare-se ca senor
Gonzalez a plecat sa găsească El Dorado pe Rio Grande Magdalena însă a dat de
tribul <i>muisca </i>care făcea turtoaie din
sare. Nasul lui de explorator veros a mirosit câștigul sigur și baban și a pus
bazele a ceea ce e azi Bogota lăsând restul exploratorilor sa-și frângă gatul
prin meandrele mărețului fluviu Magdalena. Și rău nu i-a fost ca pe lângă sare
s-a dovedit ca zona bogotana are-n pântece și jumătate din smaraldele întregului
mapamond. Ptiu drace, asta da noroc. <o:p></o:p></span></div>
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De la don
Gonzalez se trage, vezi bine, caroiajul de străzi care seamănă atât de mult cu
Barcelona. Ai <i>calle</i> care se intersectează
cu <i>carrera</i> și care sunt brăzdate ici și colo de <i>diagonal</i> și <i>transversal</i>. Asta daca nu pui la socoteala cei 376 km de <i>ciclorrutas</i> care fac din Bogota unul din
orașele cu cei mai mulți kilometri de pista de bicicleta din lume. Pam. Deși are 7 milioane de bogotani in acte și
vreo 4 in tranzitul zilnic, traficul e mai lejer ca in București.</div>
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Cafeaua mă lovește
in moalele capului: zbang!. Tare, aromata îți trezește toate simțurile și te îmbie
la drum. Americanii mei o găsesc prea amara și prea tare. Normal, doar nu o sa
semene cu zemușoara de la starbacs cu care sunt învățați d’mnealor.</div>
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La drum plec și
eu caci am, planuri mari azi. Tre sa sui in vârf la Monserrate, al mai înalt vârf
din zona de unde vezi frumos tot orașul. La prânz am rezervare la varianta
bogotana a celui mai bun restaurant din America de Sud: Astrid Y Gaston (Lima).
Seara aparține lui Miguel care a pus la cale <i>una noche maravillosa – </i>ce doamne iartă-mă o însemna și asta.</div>
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<span lang="RO">Bogota este la
2642 de metri de nivelul marii in zona tropicala, recita redingota ieșita parca
de nicăieri in spatele meu. <i>Taxi</i> <i>senor?</i> Por favor. <i>Donde vas?</i> La Monserrate. Aaa, Monserrate. Muy bien, muy bien.
Monserrate e la 3152 metri fata de nivelul marii sa va luați o gecuța senor, sa
nu va fie frig. <o:p></o:p></span></div>
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<span lang="RO" style="font-family: "calibri" , sans-serif; font-size: 11.0pt; line-height: 107%;">Telefericul de la Monserrate e de-o seama cu gara din
Sinaia. La intrare poți sa: a) faci poze cu maimuța recte lama bătrâna in cazul
nostru, b) sa bei un minunat suc de fructe tropicale de la azteci cu tarabe și storcătoare
nespălate din epoca precolumbiana sau c) sa cumperi titicaca (no ofense <a href="http://chicineta.ro/">Titica</a>)
cu leduri pe care trei întreprinzători brahmaputrani le lansează spre cer.</span></div>
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<span lang="RO">Soarta și
prietenii mei care mai fac atacuri de panica și de la doua bașini mai zgomotoase - n-au vrut sa luam telecabina ca se bălăngănea prea
tare - m-au făcut sa aterizez in același
vagon de funicular cu familia de columbieni ce suie sus-sus la mănăstire. El,
ea, trei băieței și bunica toți descendenți direcți ai civilizației muiscane.
Vagonetele o ia încet in sus tras de cablul de otel. Scârțâie și pufăie din
toate încheieturile mai rău ca un marfar in Făurei. Vagonul, caci bunica
muiscana la început se vaită, dupca care începe sa scoată cate-un icnet înfundat
care se transforma in ditamai țipatul ca apoi sa urle dea binelea cu mâinile încleștate
de balustrada de metal. Mă uit cu un ochi la babontz , cu unul la panicarzii
mei și cu unul la hăul din fata ce se tot mărește pe măsura ce urcam.</span></div>
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<span lang="RO">Ce zic eu urla,
babontzul zbiară din toți rărunchii , se
da de ceasul morții: <i>puta maaaaadre,
choooochaaa, carechimba!, guevon!,</i> <i>puta
maaaaadre</i> cam pe aceiași intonație pe care bocitoarele din Perișoru duc morții
la groapa. Auzind porcoi de-njurături aia mici se pun sa repete cu voce tare,
sa se-mbrâncească și sa se tăvălească pe jos de ras spre disperarea părinților
care-s strâmtorați, rușinați și total depășiți de situație. Tăvăleala și agitația
copilandrilor nu face bine echilibrului precar al vagonetului care prinde a se mișca
stânga dreapta precum liftul de la Slănic Prahova înainte sa se prăbușească. Paranoia
crește de nu se mai oprește exact ca cozonacul Headvertising. <o:p></o:p></span></div>
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<span lang="RO">Soarta face sa
ajungem sus precum am plecat. Singura diferența par a fi pete strașnice de transpirație
la subrațul calatorilor, probabil de la sucul de fructe tropicale. Sau nu. Priveliștea
îmi curata creierul pe loc, am Bogota la picioare. E frumos de îngheți.</span></div>
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<span lang="RO" style="font-family: "calibri" , sans-serif; font-size: 11.0pt; line-height: 107%;">Oleacă
mai sus de teleferic e indubitabil, biserica, semn ca nici taica părintele
bogotan nu se lasă mai presus decât preafericiții noștri. Lângă biserica s-au așezat
umăr la umăr doua rânduri de tarabe cu kitchosenii pe model Azuga. </span></div>
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<span lang="RO">Niște arepa
dubioase stau sprijinite de-un grătar soios. La etajul 1 se odihnesc niște carnați
unsuroși, churros mânjiți cu un fel de ipsos, un sac de cartofiori fierți și niște
sângerete local in forma de țeava pvc, doua găini moarte. La mansarda niște
porumb copt. Un fel de dealu negru columbian.<o:p></o:p></span></div>
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<span lang="RO" style="font-family: "calibri" , sans-serif; font-size: 11.0pt; line-height: 107%;">Un var
bun de-al lui Pablo se agata de umbra mea și-ncepe sa mă coclească. E bun, comparabil cu-n turc începător din marele bazar
din Istanbul. Ia neicușorule o mingiuca cu leduri, o statuie c-o maimuța borțoasa
sau un arc colorat de plastic. Nu mersi, ca nu-mi trebuie. Hai, uite niște
arome nemaivăzute din jungla. Ntzz. Sau un săculeț de medicamente făcute din
iarba culeasa de-o virgina muiscana in nopțile cu luna plina. Ntzz. Ia lemnișorul
pirogravat cu Bogota 2014. Ntzz. Hai uite
niște coca din aia buna, bio, neîntinata cu îngrășăminte.</span><br />
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<span lang="RO" style="font-family: "calibri" , sans-serif; font-size: 11pt;">Taglineul de pe pungă, făcut cu cap, m-a cucerit:<span class="apple-converted-space"> </span><i>alimento natural para humanidad.<span class="apple-converted-space"> </span></i>Vedeți mă, ce-ați avut cu săracul
Escobar?<o:p></o:p></span></div>
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<span lang="RO" style="font-family: "calibri" , sans-serif; font-size: 11pt;">Uite, scrie
chiar pe punga ca bunul uz al frunzelor de coca poate crea civilizații. Îmi zic
ca ar fi bine sa creez civilizații la mine-n camera cu ușa încuiata, nu așa
aiurea prin vârful munților și bag pungulița in rucsac.<o:p></o:p></span></div>
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<span lang="RO" style="color: black; font-family: "calibri" , sans-serif; font-size: 11.0pt;">Drumul
înapoi a durat mult mai mult ca la dus. N-a fost chip sa-i mai conving p-ai mei
sa mai pună piciorul in vreun fel de mijloc de transport montan. Iaca așa am
coborât pe jos cele 10258 de scări pentru a mai face niscaiva mișcare. Vreo
jumătate de ora durează drumul însă zău ca merita. Mai ales la vale. Din când
in când întâlnim caravane măgărești conduse de cărăuși care cară la deal coca.
cola. Nici Columbia asta nu mai e ce-a fost, neicușorule!<o:p></o:p></span></div>
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<span lang="RO" style="font-family: "calibri" , sans-serif; font-size: 11pt;">Astrid y
Gaston e al nșpelea restaurant al lui Gaston Acurio – al mai influent chef din
America de sud, deținătorul vreme de mai mulți ani la rând al titlului San
Pelegrino de cel mai bun restaurant din America de Sud. Gaston Acurio e un fel
de Gordon Ramsey latin iar Astrid e a sa nevasta. Atât de influent – zice bbc
food - încât bucătăria peruana numără timpul in BG -înainte de Gaston și AG
-după Gaston. Iar înainte de Gaston era multa confuzie, prăjeli și ketchup.<o:p></o:p></span></div>
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<span lang="RO" style="color: black; font-family: "calibri" , sans-serif; font-size: 11.0pt;">Restaurantul
respira modernism, bun gust. Mânați probabil de bunul gust, hoarde de
biznismeni bogotani umplu pana la refuz orice locșor, bineînțeles pe baza de
rezervare.<o:p></o:p></span></div>
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<span lang="RO" style="font-family: "calibri" , sans-serif; font-size: 11pt;">Nenea Gaston
nu e la cârciuma, doar ce-a plecat spre restaurantul cu numărul 268 însă,
iată-l pe cel mai bun locotenent, chef Francisco Rodriguez. In semn de
prietenie Francisco scoate de sub sorț o mreana columbiana care va fi de-aci înainte
chelnerul nostru si niște păhăruțe mici cu ceva trăscău sud-american:
pisco&mezcal. <o:p></o:p></span></div>
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<span lang="RO" style="font-family: "calibri" , sans-serif; font-size: 11pt;">Drăcovenia
părea sa fie ceva fiere de balaur-care-scuipa-flăcări. Am simțit-o cotrobăind
printre mațe și mutându-mi ficatul 5 centimetri mai jos. Brr, nene Francisco
adune repede ceva de ronțăit ca mor. <o:p></o:p></span></div>
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<span lang="RO" style="font-family: "calibri" , sans-serif; font-size: 11pt;">Ca din pământ
apare mreana cea alunecoasă cu un platouaș de pâinici, unt afumat, da! afumat,
si niscaiva chimichurri iute. Plus doua </span><span lang="RO" style="font-family: "calibri" , sans-serif; font-size: 11pt;"><u1:p></u1:p>tipuri de meniu de
degustare – tradicion și influencias. De necaz și de durere le-am luat pe
amândouă odată ca cine știe când mai trec eu exact la longitudinea și
latitudinea asta. asta spre bucuria mrenei cea lunecoase. </span><span lang="RO" style="font-family: "calibri" , sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
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<span lang="RO" style="color: black; font-family: "calibri" , sans-serif; font-size: 11.0pt;">Am început
cum se cuvine cu un trio de ceviche ușor acrișoare cu aromatizări diferite și
necunoscute mie. L-am apreciat in mod special pe cel din stânga care avea in
plus arici de mare si suc de piersici. R</span><span lang="RO" style="color: #444444; font-family: "calibri" , sans-serif; font-size: 11.0pt;">ecomandarea
mrenei a fost un SB chilian pe care nenea Parker l-a blagoslovit cu 90 de puncte.
A fost punct ochit, punct lovit.</span><span lang="RO" style="color: black; font-family: "calibri" , sans-serif; font-size: 11.0pt;"><o:p></o:p></span></div>
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<span lang="RO" style="font-family: "calibri" , sans-serif; font-size: 11pt;">A urmat un<span class="apple-converted-space"> </span><i>tunido laqueado<span class="apple-converted-space"> </span></i> adicătelea un ton scăldat
intra-un sos bogat cu ceva lime și prune locale, sau corcodele ca nu mi-am dat
seama exact. Am tras concluzia ca as putea manca non stop așa ceva.<o:p></o:p></span></div>
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<i><span lang="RO" style="color: #444444; font-family: "calibri" , sans-serif; font-size: 11.0pt;">Causa</span></i><span class="apple-converted-space"><span lang="RO" style="color: #444444; font-family: "calibri" , sans-serif; font-size: 11.0pt;"> </span></span><span lang="RO" style="color: #444444; font-family: "calibri" , sans-serif; font-size: 11.0pt;">e un fel de salata de cartofi interpretata in si bemol care ar conține
printre altele crevete, cartofi, avocado și icre de capelin.</span><span lang="RO" style="font-family: "calibri" , sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
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<span lang="RO" style="color: #444444; font-family: "calibri" , sans-serif; font-size: 11.0pt;">Anticucho
clásico : un fel de frigărui din inima de porc făcute pe grătar cu porumb de
lapte și un fel de ceapa roșie dulce. Superb. Zice-se ca ar avea și un sos
Peruvian<span class="apple-converted-space"> </span><i>ocopa<span class="apple-converted-space"> </span></i> pe care eu nu l-am depistat
însă. </span><span lang="RO" style="font-family: "calibri" , sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
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<span lang="RO" style="color: #444444; font-family: "calibri" , sans-serif; font-size: 11.0pt;">Ecopesca
al vapor e un peste făcut la aburi cu niște legume la plita plus un sosuleț
portocaliu cu gust intens de roșii. Probabil au folosit zeama clara de la
roșii.</span><span lang="RO" style="font-family: "calibri" , sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
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<span lang="RO" style="color: #444444; font-family: "calibri" , sans-serif; font-size: 11.0pt;">Ají de
gallina nu e curry, dar arata ca si cum ar fi. Frumoasa-i culoare vine de la
ardeii galbeni folosiți laolaltă cu nuci pean, ceapa, usturoi, crema de brânza
și măsline peruane. Predomina in gust nota de nuci și ardei. Seamănă oarecum cu
o crema de ardei pe care am făcut-o eu acum mulți ani la un eveniment<span class="apple-converted-space"> </span></span><a href="http://www.wineandknives.ro/2012/07/electrolux-lansat-gama-inspiration.html" target="_blank">Electrolux</a><span style="color: #444444;">. </span></div>
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<span lang="RO"><span style="color: #444444; font-family: "calibri" , sans-serif; font-size: 11pt;">Deserturile,
fabulos prezentate, au fost minunate iar eu nu mă prea dau in vânt după desert.</span><span class="apple-converted-space" style="color: #444444; font-family: "calibri" , sans-serif; font-size: 11pt;"><i> </i></span><i style="color: #444444; font-family: Calibri, sans-serif; font-size: 11pt;">Picarones</i><span class="apple-converted-space" style="color: #444444; font-family: "calibri" , sans-serif; font-size: 11pt;"> </span><span style="color: #444444; font-family: "calibri" , sans-serif; font-size: 11pt;">– sunt un fel de gogoșele servite cu
sos răcoritor de verbina și înghețată de vanilie iar</span><span class="apple-converted-space" style="color: #444444; font-family: "calibri" , sans-serif; font-size: 11pt;"> </span><i style="color: #444444; font-family: Calibri, sans-serif; font-size: 11pt;">suspiro</i><span style="color: #444444; font-family: "calibri" , sans-serif; font-size: 11pt;">: dulce de leche,
merengue și vin de porto.</span></span></div>
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<span lang="RO" style="font-family: "calibri" , sans-serif; font-size: 11pt; line-height: 107%;">Chupeta de fruta – un desert format din doua farfurii și o cutie de
magician. <u1:p></u1:p>Din cutia de magician cu azot lichid mreana a scos
frumos o înghețată de fructe, pe care trebuie sa o vari in ciocolata și o dai
prin goangele din farfuria alăturată care bănuiesc ca ar fi un soi de quinoa.
Separat nenea magicianul iți mai umple o farfurie cu ceva înghețată<span class="apple-converted-space"> </span><i>carbonica<span class="apple-converted-space"> </span></i>de lămâie peste care tronează o
lingurița de înghețată de fructul-nu-mai-știu-care-din-jungla-amazoniana. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY6MN41O7-JH6rsIZRFtgVqD3JGVduFpxEnUrqPXQ_KN9TYj63jEz-JqVMMH11nFGJsZf_O7hQ0lhqDMirtBq7mThFwOvDsqOen7zDMSwm2bKFkd4jC92HG7P819DxLEUavepxXbut813p/s1600/FotorCreated6.jpg" imageanchor="1"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY6MN41O7-JH6rsIZRFtgVqD3JGVduFpxEnUrqPXQ_KN9TYj63jEz-JqVMMH11nFGJsZf_O7hQ0lhqDMirtBq7mThFwOvDsqOen7zDMSwm2bKFkd4jC92HG7P819DxLEUavepxXbut813p/s640/FotorCreated6.jpg" width="640" /></a></div>
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<span lang="RO">Alta bucătărie,
alte arome. Profund impresionat de jocul dintre dulce, acru si sărat – complet diferit
de variantele asiatice. Jos pălăria senar Gaston. <o:p></o:p></span></div>
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<span style="font-family: "calibri" , sans-serif; font-size: 11pt;">Mai jos sunt io, când mă dădeam deștept, chiar in momentul in care am vărat
niște zăpadă/înghețata carbonica in gura. </span> </div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPKyXjktc3Cx_bh1N1EIwdUhWpif5GXSSMs47mqGvdikc84HChRVZgl2_SSaibdrNUFjz5dVdF8XZd9QDAuxv6ZshVPjoPKPkO0J-jxak7r-_YMyY6mYFJIMXNMMGLyL7sBCsTSU4w1KNL/s1600/FotorCreated7.jpg" imageanchor="1"><img border="0" height="588" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPKyXjktc3Cx_bh1N1EIwdUhWpif5GXSSMs47mqGvdikc84HChRVZgl2_SSaibdrNUFjz5dVdF8XZd9QDAuxv6ZshVPjoPKPkO0J-jxak7r-_YMyY6mYFJIMXNMMGLyL7sBCsTSU4w1KNL/s640/FotorCreated7.jpg" width="640" /></a></div>
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<span lang="RO"><br /></span></div>
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<span lang="RO" style="font-family: "calibri" , sans-serif; font-size: 11pt;">Zenzațieeeee,
va spun. ca mi-aaaaa înghețat creiereeeerul. ce zeeenzațieeee!<o:p></o:p></span></div>
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<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span lang="RO" style="font-family: "calibri" , sans-serif; font-size: 11pt;">ps.<o:p></o:p></span></div>
<br />
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span lang="RO" style="font-family: "calibri" , sans-serif; font-size: 11pt;">majoritatea pozelor sunt furate de pe unde s-a putut: ba de pe siteul
hotelului, ba de pe siteul restaurantului, ba din telefoanele amicilor mei.
revin cu restul aventurilor culinare si nu numai cat de curând. <o:p></o:p></span></div>
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<span lang="RO"><o:p></o:p></span></div>
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<span lang="RO"><o:p></o:p></span></div>
wine and kniveshttp://www.blogger.com/profile/01592817256546114076noreply@blogger.com8tag:blogger.com,1999:blog-8564056111826043611.post-85937503879869932482016-01-22T17:38:00.001+02:002016-01-22T17:38:11.682+02:00Bogota – fotbal, coca si restaurante cu stele Michelin. Ziua 1. <div class="separator" style="clear: both; text-align: right;">
pentru <a href="http://www.foodiefamily.ro/" target="_blank">foodie family</a>. </div>
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Iunie 2014.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpX7me7die2cf1NGH10rSHpITeimmrXIdjiS-vm7e8O5Ta1icM_oo4T5PDiqb2RVPJ02jT8NNrh3dXX7UyZ-XaoY74sA3rPjU5Siv2ZZF1CwPw_BjZx5RasMGiVroemCP1S7RAJ6P04zKd/s1600/Bogota.original.7876.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpX7me7die2cf1NGH10rSHpITeimmrXIdjiS-vm7e8O5Ta1icM_oo4T5PDiqb2RVPJ02jT8NNrh3dXX7UyZ-XaoY74sA3rPjU5Siv2ZZF1CwPw_BjZx5RasMGiVroemCP1S7RAJ6P04zKd/s640/Bogota.original.7876.jpg" width="640" /></a></div>
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Pasaroiul mare de tabla se ridica greu de pe pista din
Frankfurt cu 500 de oameni in burta lui. Langa mine s-a nimerit taman Isabel
Munoz, cocheta doamna de 58 de ani care traieste langa Rotterdam si vorbeste
mult. Si copii sunt tot in Rotterdam. Are doi, un baiat si o fata, casatoriti
amnadoi si cu copii mari, la facultate. Sunt plecati demult din Columbia, de
aproape 40 de ani si acum se duce sa-si viziteze sora care nu a vrut sa plece si ea din Columbia si se ambitioneaza sa traiasca in nemiloasa si periculoasa
Bogota. Cum doamna periculoasa? <o:p></o:p><br />
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Aiaiaiai, muy muy peligroso! Sa ai mare grija ca
taximetristul te rapeste impreuna cu banditii, iti iau tot si-ti dau o pastila
si razi, razi ca prostul si te duc la bancomat si tu le dai toti banii pe care
poti sa-i scoti de la bancomat si razi de nu te poti opri. Si daca nu te
rapeste taximetristul sa ai grija cand scoti bani de la bancomat, sa te uiti
imprejur sa nu-ti puna vreunul cutitul la gat sa-ti ceara banii. Nu, nu te
omoara dar te jefuieste. Si in bar sa ai mare grija sa nu-ti puna careva ceva
in pahar ca adormi si harst te-ai lins de portofel, ceas si telefon. Sa nu care cumva sa-ti lasi pasaportul si
ipadul pe la hotel ca nu-l mai gasesti. Cameristele fura, managerii fura nimeni
nu recunoaste nimic si ramai amanet prin Bogota. <o:p></o:p></div>
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Fi-miu a venit acum 5 ani in Bogota si s-a trezit dupa 2
zile intr-un parc, fara nimic la el si nu-si mai aducea aminte cum a ajuns
acolo. Bogota es muy peligroso! <o:p></o:p><br />
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Cand avionul a aterizat in Bogota frica varata de doamna Isabel Munoz mi se strecurase pe sub
camasa ca un sarpe rece. L-am simtit pe spate la bancomat cand am scos numai 250.000
de pesos (vreo 300 de lei) ca nu cumva sa ma jefuiasca careva. In taxi am
verificat din 10 in zece secunde google maps sa nu ma tarasca taximetristul in
cine stie ce mahala perfida. Cand l-a sunat pe sofer nevasta-sa deja imi
imiaginam cum pune la cale o rapire miseleasca cu scopul de a ma deposeda de
bunurile lumesti. Ce zic io poate si de vreun organ. Si receptionista mi s-a
parut suspecta mai ales ca vorbea ceva soptit in casaca cu dinte albastru. In
camera mi-am pitit pasaportul in aerisirea de deasupra dulapului pentru ca
seiful il poate deschide orice camerista. Sarpele Isabelei era acolo, rece
sloi. <o:p></o:p><br />
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Seara ne intalnim cu – sa-i zicem - Miguel, playboy local,
patron de 3 cluburi si 4 restaurante, omul care stie tot ce misca in Bogota. E
recomandat prietenului meu de catre o prietena comuna din Miami. Ne cheama la
restaurantul NN, unul din cele 4. Taximetristul ne lasa sec la numarul indicat,
fara sa ne jefuiasca. Strada e intunecoasa, case, case, bloculet, magazinas cu
obiecte de design, nema restaurant. In susul strazii nimeni, in jos nimeni.
Uite la stanga, uite la dreapta, nimic. Suna-l pe Miguel. Miguel nu raspunde.
Sarpele apare din nou si ne apuca de subtioara. Uber nu e, taxi nu stim sa
chemam. Din magazin apare un badigard cu gat stejaresc si maxilar de king kong,
semn indubitabil de hormoni de crestere. <o:p></o:p><br />
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Care-i treaba, ce cautam pe-acolo? Maretia ta, suntem turisti
de soi, vrem mancare, vinisor bun, nu
suntem la furat. Cautam un anume restaurant NN si nu-l gasim. <o:p></o:p><br />
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Aici e, urmati-ma. Ne impinge prieteneste spre magazinasul
cu bibelori, lustre si farfurii, Miss ElaNNia. La dracu, asta or vrea sa ne
faca felul aici or e pe principiul turecesc daca ai intrat in magazin tre’ sa
cumperi ceva. Vanzatoarea frumoasa e <i>mui</i>
amabila, dar cui ii arde de amabilitati cu maxilarul lui king kong in spate.
Vanzatoarea rabateaza tejgheaua si ne invita cu zambetul pe buze in camera din
spate. Sarpele ma sugruma de gat, siroaie reci imi curg pe spate. Merg pe un
holulet stramt plin de cutii de carton si blestem toti conquistadorii care-au
descoperit Columbia in frunte cu Cristofor. Holul se termina cu o usa stramta.
In spatele usii o scara circulara coboara , probabil spre cuibul sarpelui.
Neonul fileaza, hitchcok. Scara se termina cu o usa la fel de stramta. Se aude
galagie mare! In spatele meu sunt prietenii mei iar maxilarul inchide sirul. <o:p></o:p><br />
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Deschid usa si ma trezesc intr-o bucatarie mare, ultra luminata
unde un chef tuciuriu urla la 4 sous-chefi, scunzi care dau foc, flambeaza, fumega pe urechi, arunca in aer, toaca cu satarele. Spectacol! Imi adun fata de pe jos
si incerc sa-mi tin limba in gura. Nu inteleg unde dracu am nimerit si ce tre
sa fac. Maxilarul ma impinge gentil intr-o parte si o ia jovial inainte printer
tigai sfaraind spre o usa mare care ma arunca intr-un restaurant
colonial-ilegalist cu accente de america anilor 30. Colo sa e un pian unde un
negrunez local tine isonul celor 4 suflatori. Lumina palida a lumanarilor de pe fiecare masa e singura sursa de lumina si
toti privesc cu incantare la uriasul acvariu care e bucataria ultraluminata
unde se reproduc alert artistii-bucatari. Rochii de seara, pahare de cocktail,
don juani locali pedanti cu batista la sacou.
<o:p></o:p></div>
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Osapatarul, uns tot cu briantina, ne conduce solemn la masa
din mijloc, masa patronului. Miguel apare dupa primele pahare de sampanie
trimise la masa. Saluta pe toata lumea, strange maini, se umple de ruj si de
bezele. Ne saluta zgomotos de parca i-am fi prieteni din copilarie. Ma simt ca in<i> The Untachables, </i>parca am facut un salt
in timp si in timpuri. Sunt vrajit, fascinat, uimit. Sarpele a pierit uite ca
i-a ramas pielea pe pantofii fini ai domului de la masa de alaturi. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSGEk2SkaMsRskEnFrQRyMP-DfmxVOv9dVlYu7eAqWssvc_G6WXs0WrhKIOd-zK8EsjWYce5MU_6yJxq700Uv4QJeA3PsrwOZ031CN6pevOaZQUBVgp6OfSL5UH4NQxjkFqomqCfIq4SqK/s1600/nn5.jpg" imageanchor="1"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSGEk2SkaMsRskEnFrQRyMP-DfmxVOv9dVlYu7eAqWssvc_G6WXs0WrhKIOd-zK8EsjWYce5MU_6yJxq700Uv4QJeA3PsrwOZ031CN6pevOaZQUBVgp6OfSL5UH4NQxjkFqomqCfIq4SqK/s640/nn5.jpg" width="640" /></a></div>
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Tuciuriul din bucatarie produce un fine dining de influenta
frantuzeasco-italiana jos palaria. Meniul de vinuri e ticsit de rosii pline,
franuzesti sau albe zvelte neozeelandeze. Perignon, moet, chandon, lanson, cliquot
toata familia de scumpeturi e pe mese. <o:p></o:p></div>
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Miguel ne povesteste cum a ales el sa faca un hidden
restaurant exact ca in perioada prohibitiei americane, cu intrarea printr-un
shop care nu dezvaluie ce se afla in sapte. Idea mi se pare geniala, sampaniile
de pe mese imi confirma. Al batran a lui Miguel e un fel de Spielberg local al
telenovelelor in Columbia si, da l-a distribuit si pe el in cateva telenovela si
filme insa nimic important - zice el. Deajuns insa sa stie si sa-l stie toata lumea buna
din America Latina. Colo sa e demoazela de la jurnalul de stiri X, domnul cu
palarie tine un teatru uite si domnisoara e un fost model iar doamna din spate
e principalul actioanr de la firma Y – consortiu mare de energie. <o:p></o:p></div>
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Protipendada bogotana sta sa plece, e tarziu, aproape de
miezul noptii. Miguel ne face semn sa mergem. Trebuie sa ajungem. Cum unde? La Kong.
Aici merge toata lumea dupa cina. Kong e un funky fusion bar/restaurant care
arata de intepenesti. Architectul cred ca era pe lsd combinat cu opium. Capete de
buda stralucitoare, zeci de colivii tin prinse inauntru becuri care nu mai
zboara, umbrele mari din tafta turcoaz delimiteaza barul. Meniu chinezesc, subtire, usor, cu multe
fructe de mare. Do’nsoare tinere imbrcate cu mult gust sorb din pare fistichii
cocktailuri colorate. Media de varsat a scazut cu 10-15 ani fata de NN. Tinute simple
dar elegante. Rochii dintr-o culoare, fara strasuri, fara posete gargantuesti si litere imprimate. Ei
sunt in pantaloni drepti si camasa cu manecile suflecate. Ici si colo un sacou
sport, un pullover pe umar. Fara barbi de tapinar de Arkansas. Nimic tipator, nimic
burlesc. Opusul fratelliului bucurestean. <o:p></o:p></div>
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Se bea rom bun, nu se fumeaza. Da, in tara unde toti
prietenii mei m-au avertizat sa am mare grija ca e periculoasa s-a interzis
fumatul din 2008. De 8 ani. Gen. <o:p></o:p><br />
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Unde-i sarpele doamnei Isabel Munoz? Unde-s rapirile, unde-s
pericolele? Unde-s drogurile, unde-s politisti corupti, unde-s fartatzii lui
Escobar? Habar n-am. Nu stiu ce s-a intamplat in Columbia decand a plecat
doamna Munoz in Amsterdam insa realitatea-i alta la doua dimineata cand plecam
pe jos spre hotel. <o:p></o:p></div>
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Strazile sunt inca
animate de tineri care ies din baruri. Se rade, se fac selfiuri. La fiecare
intersectie cu vreun bulevard politia vegheaza discret din masini. Mitralierele
din dotare par sa fie singurul semn ca n-a fost intotdeauna asa. Nu, nu fac
bariere si controale inopinante soferilor ce ies din cluburi si restaurant. Nu pandesc.
Nu stau la spaga. Vegheaza fara sa intervina. <o:p></o:p></div>
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Pana la hotel discutia-i aprinsa. Bai fratilor cine-s
maimutele? Noi sau columbienii? Nu ne-am lamurit inca,
dar ne-am prins de ce ziua poarta pantaloni scurti si seara cate un pulover
grosut. E frig. Ziua ai si 25 dar pana seara mai raman vreo 10-12 grade. Pun capul
jos pe perna ametit de lungul drum de la prejudecati la realitate sau
de cele 12 ore de avion. Azi Bogota are acelasi <i>crime index</i> ca si Washington. </div>
wine and kniveshttp://www.blogger.com/profile/01592817256546114076noreply@blogger.com6tag:blogger.com,1999:blog-8564056111826043611.post-80096404976786933362015-11-25T14:37:00.000+02:002015-11-25T14:37:00.794+02:00cum alegi un vin<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjykx0LgpuATLOL9UoLo3LiFA3DoYtpidD7ARnNGdY9fX9FNxC6JP5MBRcvDrX1AVxwJaVXoPQKdLWMfzfGEHMoB77sINAHPRJPUKRzDoL69Kgk_voI-XxIanS_e0m7mIKd0YxMnzVctY6R/s1600/418589195_d1b386d74f_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjykx0LgpuATLOL9UoLo3LiFA3DoYtpidD7ARnNGdY9fX9FNxC6JP5MBRcvDrX1AVxwJaVXoPQKdLWMfzfGEHMoB77sINAHPRJPUKRzDoL69Kgk_voI-XxIanS_e0m7mIKd0YxMnzVctY6R/s640/418589195_d1b386d74f_b.jpg" width="640" /></a></div>
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<a href="https://www.flickr.com/photos/spine/418589195/in/photostream/" target="_blank">rick/flickr</a></div>
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Eşti în faţa raftului de vin într-un hypermarket şi ai în faţă sute de opţiuni. Cum alegi vinul potrivit pentru tine?<br />
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Se zice că n-ai cum să cunoşti un vin dacă nu-l guşti. Dar, când ai de
ales între peste 8.000 de tipuri de vin, poate că e mai eficient să te
informezi înainte de a cumpăra.<br />
<br />
Găseşti pe internet reviste specializate, magazine online de vinuri,
site-uri ale unor specialişti sau bloguri ale unor entuziaşti mai mult
sau mai puţin pricepuţi. Unii dau puncte (pe o scară de la 1 la 100, de
exemplu) sau pahare/stele (între 1 şi 5), în timp ce alţii doar îţi spun
părerea lor. Oricum ar fi, poţi să-ţi faci o idee despre vinul pe
care-l vrei doar căutând pe internet.<br />
<br />
Dacă totuşi ai ajuns în faţa raftului fără niciun indiciu despre ce anume vrei să cumperi, fii atent la câteva detalii.<br />
<strong><br />
De ce să te fereşti</strong><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 21px; text-align: left;">•</span><span><span> </span></span>Exclude
în primă fază sticlele mari, cutiile de vin tip bag-in-box, cutiile de
carton sau alte ambalaje inovative. Vei avea timp să explorezi şi alte
categorii după ce te specializezi puţin.<br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 21px; text-align: left;">•</span><span><span> </span></span>Stabileşte-ţi
un preţ peste care, în primă fază, să nu treci. Un vin scump nu-ţI
garantează neapărat calitatea. Preţul vinului se stabileşte mai degrabă
în funcţie de raritatea lui sau de renumele producătorului. E foarte
posibil să găseşti aceeaşi calitate la jumătate de preţ.<br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 21px; text-align: left;">•</span><span><span> </span></span>Trebuie
să ştii că nivelul de zahăr din vin (zaharurile din struguri) ascunde
defecte. Un oenolog apreciază un producător de vin după măiestria cu
care face vinurile seci. Asta nu înseamnă că vinurile dulci nu sunt
bune, dar, la nivel mondial, cele mai vândute vinuri sunt cele seci.
Ţine cont că vinurile dulci nu sunt „de cursă lungă”, ci sunt vinuri
care se beau ca aperitiv sau ca desert.<br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 21px; text-align: left;">•</span><span><span> </span></span>Fereşte-te
de reducerile tip „acum la jumătate de preţ”. Cu siguranţă se referă la
un vin care stă pe stoc de o grămadă de vreme şi are mari şanse să fie
cu defecte.<br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 21px; text-align: left;">•</span><span><span> </span></span>Fii
atent la condiţiile de păstrare ale magazinului. Vinul este influenţat
de expunerea la diferenţe de temperatură, la umiditate şi la exces de
lumină. Condiţiile de păstrare, în majoritatea supermarketurilor, lasă
de dorit. Vinul ţinut în soare, pe ciment, când afară sunt 60 de grade
pe asfalt, este compromis. La fel şi cel ţinut afară când temperaturile
sunt negative. Excesul de lumină din supermarket dăunează gustului, aşa
că alege vinurile „proaspăt” aduse (care nu stau pe raft de un an).<br />
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<strong>Vechi sau nou?</strong><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 21px; text-align: left;">•</span><span><span> </span></span>Mitul
învechirii vinului este unul desuet. Specialiştii apreciază că 10%
dintre vinuri câştigă ceva prin învechire pe o periodă de sub 10 ani şI
numai 1% dintre vinuri câştigă ceva pe termen lung (peste 10 ani).
Vinurile din categoria celor 10% nu se găsesc cu siguranţă în
supermarket. Dacă vrei un vin scump, cumpără-l dintr-un magazin
specializat.<br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 21px; text-align: left;">•</span><span><span> </span></span>Doar
vinurile roşii (şi câteva albe, mai degrabă din categoria celor dulci)
câştigă ceva prin învechire, aşa că limitează-te la o sticlă veche de
3-5 ani la vinurile roşii.<br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 21px; text-align: left;">•</span><span><span> </span></span>Cumpără
vinuri albe proaspete. Dacă sunt sub 20 de lei, caută să fie din anul
anterior. În 2011 ia vinuri din 2010 (maximum 2009). La nivelul acesta
de preţ, cu cât vinul alb e mai vechi, cu atâ ai şansa să fie mai prost.<br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 21px; text-align: left;">•</span><span><span> </span></span>Toamna
cumpără „primul vin” – vinuri proaspete făcute din recolta anului
curent. În Franţa se numesc Beaujolais nouveau, în Italia se numesc vino
novello, în Spania, vino nuevo, în SUA, nouveau wine, iar în Cehia e
cunoscut ca vinul St. Martin. Consumă aceste vinuri în primele luni,
când au anumite calităţi. Peste un an, mai bine evită-le.<br />
<strong><br />
Tips & tricks</strong><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 21px; text-align: left;">•</span><span><span> </span></span>Dop
de plută sau capac de tablă? Nu te speria de capacul de tablă. „Lumea
nouă” a vinului (Australia, Noua Zeelandă, Chile, Africa de Sud) a
început să-l folosească la scară largă şi pentru vinurile bune şi foarte
bune. De ce? Pentru că la scară mondială se apreciază că 7% din vinul
anual are „defecte de dop”. La restaurant vei primi întotdeauna o sticlă
nouă împreună cu scuzele producătorului, însă la hipermarket este
paguba ta. Vinurile româneşti de calitate nu au dop de tablă încă, dar
eu consider că producătorul care va folosi dop de tablă la vinuri scumpe
va avea de câştigat.<br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 21px; text-align: left;">•</span><span><span> </span></span>Începe-ţi
experienţele cu vinurile româneşti de care ai auzit, despre care ai
citit sau pe care le-ai gustat, pentru ca încet-încet să te extinzi şi
spre alte zări. Studiile spun că 74% dintre consumatori cumpără numai
două-trei vinuri. Experimentează mereu altele. Numai aşa îţi educi
gusturile, numai aşa vei progresa.<br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 21px; text-align: left;">•</span><span><span> </span></span>Alege
vinul în funcţie de felul de mâncare la care vrei să-l serveşti.
Vinurile cu aciditate mare sunt recomandate mâncărurilor mai săţioase,
vinurile mai uşoare sunt recomandate mâncărurilor mai lejere. Găseşti pe
net zeci de astfel de sfaturi de asociere.<br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 21px; text-align: left;">•</span><span><span> </span></span>Dacă
vrei să faci şpriţ, alege un vin alb sec (sau demisec). Nu te amăgi
că-i o invenţie românească. E inventat de austrieci care-l numesc
spriter. În Ungaria, de exemplu, se găseşte sub numele de froccs. Nu
uita că există vinuri spumoase sau spumante pentru care nu e nevoie de
apă minerală: în Italia ai prosecco, frizzante, în Portugalia găseşti
vino verde, în Spania cava, în Germania, sekt.<br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 21px; text-align: left;">•</span><span><span> </span></span>Sfaturile de mai sus nu te fac expert în vinuri, dar sunt un punct de plecare pentru alegerea unui vin bun.<br />
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articol publicat in <a href="http://www.goodfood.ro/articol/cum-alegi-un-vin-bun.html" target="_blank">GoodFood in 7 februarie 2012</a>. ohh, ce-am imbatranit. articolul e inca de actualitate. GoodFood se inchide luna aceasta. cel mai tare farewell party facem si noi GoodFood? wine and kniveshttp://www.blogger.com/profile/01592817256546114076noreply@blogger.com1tag:blogger.com,1999:blog-8564056111826043611.post-41552029388556097232015-11-03T18:41:00.001+02:002015-11-03T18:44:20.763+02:00Maille Gourmet Dinner <div class="separator" style="clear: both; text-align: center;">
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cu maille eram prieten demult, de cand le foloseam mustarul cu miere. apoi am intrat intr-un boutique maille la londra - care arata <a href="http://www.maille.com/en_GB/boutiques?sid=london">incredibil de bine</a> - si-am aflat ca au peste 50 de variante de mustaruri si oteturi. daca nu stiai, au o varianta de mustar cu trufe. </div>
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am inteles insa cat de versatil poate fi mustarul numai dupa ce saptamana trecuta am participat la "Maille Gourmet Dinner" un eveniment ce a avut loc sub auspiciile lui Joseph Hadad la cochetul sau restaurant Jospeh. </div>
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intrigat de promisiunea meniului cu mustar dar si de semnatura chefului din mana caruia inca nu gustasem nimic am confirmat pe loc invitatia Maille. reprezentantii food masonilor am fost eu si cu <a href="http://www.foodiefamily.ro/blog/">Monica</a>. </div>
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la evenimentul restrans au luat parte personalitati din diferite domenii mai mult sau mai putin publice. printre colegii de masa mai apropiati cu care am purtat conversatii enumar pe Camelia Sucu, Amalia Enache, Dana Savuica, Aylin Cadir, Andrei Isac, Adriana Popescu.</div>
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dezlegarea la limba si buna dispozitie a fost asigurata de cateva pahare startegice de moet&chandon</div>
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si numaidecat am sarit parleazul discutiei de la las fierbinti tocmai la plantatiile de ardei ca apoi sa o viram inspre materchef pentru ca numai dupa aia sa o luam pe aratura spre.... dar mai bine sa revenim la oile noastre sau mai bine zis la tartar de ton cu sorbet de mustar - primul fel al serii. </div>
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cu ce? da ai auzit bine cu sorbet de mustar. m-am cam strambat si eu la auzul combinatiei insa marturisesc ca simpaticul chef Joseph a pus laolalta mai multa maiestrie si niscaiva ingrediente cat sa ma lase cu gura cascata si cu promisiunea de a mai reveni la restaurantul dumnealui sa-i incerc meniul zilnic. </div>
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sorbetul in sine a fost cu adevarat o descoperire si se potrivea cum nu se poate mai bine cu tartarul de ton pe pat de avocado, excelent executat. ca sa intelegi unde a dus gradul de complexitate iti spun doar ca motzul negru de pe farfurie este ceapa caramaelizata timp de patru ore amestecata cu cenusa de vinete - coaja aia carbonizata de la vinetele coapte. complicat zic, nu? </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFZTfNR5AagH97t2Oxg2UTVh2Bo0dAYrGBcbwAqfCmotrrptekWqw2A3_Y1HFta2IyHAltSOtoaEV6z-lG5zYS332ziYMGuUDUwIoV7_U1okHRysmReV-fBXjYqaW_58KQISQb0_4BXzB1/s1600/12187949_1069374223081668_8299195468036667850_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFZTfNR5AagH97t2Oxg2UTVh2Bo0dAYrGBcbwAqfCmotrrptekWqw2A3_Y1HFta2IyHAltSOtoaEV6z-lG5zYS332ziYMGuUDUwIoV7_U1okHRysmReV-fBXjYqaW_58KQISQb0_4BXzB1/s640/12187949_1069374223081668_8299195468036667850_o.jpg" width="640" /></a></div>
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a urmat john dorry cu spanac, mousse de sofran, icre de somon si trufe negre. nimic simplu nici aici, asa-i? mustarul a fost inca odata bine integrat in sosul cu sofran astfel ca sosul a fost gustos si nu a parut un sos chinuit care sa ascunda si niscaiva mustar. inca cateva puncte pentru chef Joseph caruia i-as scade insa un punct pentru ridichea galbena care era nesarata si cu o textura usor nepotrivita pentru finetea generala a preparatului. deh, ce sa fac defect profesional :) </div>
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defect care apare si se acutizeaza cu cat vizitezi restaurante din ce in ce mai bune si mai pretentioase. nu mai devreme de doua saptamani am facut praf meniul de la Jamie Italian din Londra si am carcotit indeajuns pe marginea meniului de la Dinner by Heston dar asta o sa va povestesc in episodul urmator. </div>
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revenim iar la un nivel cat se poate de inalt cu piept de rata, mere caramelizate, piure cu busuioc si sos porto cu tonka. pieptul de rata a fost foarte bine gatit iar combinatia a fost armonioasa. </div>
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<i>daca nu stii ce-i tonka nu te impacienta nici eu nu am stiut pana in seara aia. </i></div>
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<i>boabele de tonka seamana cu boabele de cacao ca aspect insa se pare ca au o aroma de vanilie, caramel combinat cu migdale si scortisoara. pe cat e de buna si de cautata aroma de tonka in toata lumea pe atat e de rara si pe alocuri interzisa :))</i></div>
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<i>tonka contine courmarina - o aroma care consumata in cantitati mari (exagerat de mari as zice) provoaca anticoagularea sangelui. motiv pentru care FDA-ul american a interzis-o prin anii '50. odata cu explozia bucatarie avangardiste tonka a reintrat e sub pielea chefilor din intreaga lume iar aroma ei delicata se foloseste ca si in cazul trufeleor: dintr-o boaba de tonka poti sa aromezi 30 de farfurii. prin 2006 celebrul restaurant Alinea a fost vizitat de FDA pentru ca chef Grant Achatz a indraznit sa foloseasca niscaiva tonka prin farfuriile sale :))) </i></div>
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desertul a fost <i>signature dish</i> Joseph Hadad: chocolate bar - financier cu cirese amarena, alune, migdale, crumble de dovleac si inghetata beurre noisette. din nou la inaltime! multumit pe deplin de experienta Maille Gourmet Dinner pe drum spre casa am tras doua concluzii: mustarul Maille poate fi extrem de <a href="http://www.maille.com/en_GB/mustards/gourmet-flavours/">versatil</a> si trebuie sa vizitam cat de curand restaurant <a href="http://www.josephrestaurant.ro/">Joseph</a>.<br />
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wine and kniveshttp://www.blogger.com/profile/01592817256546114076noreply@blogger.com1Bucharest, Romania44.4267674 26.10253839999995844.0639659 25.457091399999957 44.789568900000006 26.747985399999958tag:blogger.com,1999:blog-8564056111826043611.post-18722559888403562662015-08-18T11:20:00.000+03:002015-08-18T11:37:11.866+03:00caracatita sous vide cu piure de usturoi si vinaigrette de miso-balsamico<div class="MsoNormal">
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<a href="http://www.tasteofroma.it/"><b>taste of roma</b></a> e cel mai cool eveniment gastronomic organizat
in capitala italiei cu sprijinul prietenilor de la<b> <a href="http://www.electrolux.ro/">electrolux</a></b> care fac ce fac si
organizeaza numai chestii dintr-astea misto la care viseaza toata blogosfera
culinara. chefi celebri, cursuri de gatit, degustari, produse locale, demonstratii
de gatit, ce mai, vis-paradis pentru
orice aficionado mancacios. <o:p></o:p></div>
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cand <a href="http://www.electrolux.ro/"><b>electrolux</b></a> m-a anuntat ca trimit 4 bloggeri la <b><a href="http://www.tasteofroma.it/">taste of roma</a></b> daca castiga competitia <b>#romacuelectrolux</b> mi-am suflecat manecile, am
ascutit cutitele si-am confirmat pe loc participarea. asta a fost partea
usoara. <o:p></o:p></div>
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partea grea urma sa vina: ce sa aleg sa gatesc ca sa
impresionez cheful meu italian favorit. primele trei zile mi-am imaginat tot felul de
chestii, mi-au defilat prin fata ochilor zeci de farfurii. in a patra zi am avut un cosmar: se facea ca eram intr-o
bucatarie super utilata care avea cea mai mare si mai aprovizionata camara si
eu trebuia sa gatesc ceva pentru gordon si bastianich. in mod ciudat graham
lipsea. cand timpul a expirat eu eram inca in camara nestiind ce sa gatesc. cand
m-am trezit stiam ce vreau sa gatesc … eram convins, eram super incantat ca o sa
fac… ce o sa fac?! la naiba, uitasem!! deabia atunci m-am trezit. asa era
cosmarul, visasem ca m-am trezit….<o:p></o:p></div>
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mda, nu stiu sa va zic cum, dar la un moment dat mi s-a insurubat
in cap o carcatita gatita sous vide de eric ripert la restaurantul sau le bernardin
din new york. poate ca de la piureul de usturoi pe care tot timpul am vrut sa-l
incerc insa n-am apucat. <o:p></o:p></div>
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caracatita gatita bine poate fi minunata insa o simpla
greseala o transforma intr-o chestie elastica si greu de mestecat. sosu vide-ul
e o tehnica relativ noua care te ajuta sa treci elegant de stransul din fund si sa
ai de fiecare data acelasi rezultat minunat: o caracatita care se topeste in
gura. de-aici poti sa te joci cu ea si sa-i faci cam orice. sa o perpelesti pe
gratar, sa o frigi pe o plita incinsa cu niste ulei si paprika afumata sau sa o
tragi rapid la tigaie cu niste oregano si usturoi. <o:p></o:p></div>
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smecheria retetei lu ripert e ca face blancharea caracatitei
intr-o supa, care pe langa clasicele ceapa, morcovi, apio, piper, dafin arunca
in combinatie pe infamul chorizo care e gust pereche pentru caracatita. ei
bine cu supa asta sta saraca caracatita vreme
de 4 ore pana se inmoaie de tot, de poti sa o tai cu furculitza. <o:p></o:p></div>
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piureul de usturoi desi pare o chestie cu care sa sperii
strigoii din cimitir, sa stii ca nu-i deloc asa. il blanchezi
de 3 ori in 3 ape, dupa care-l fierbi in lapte. Facut asa, piureul e fin si cu
o aroma subtila de usturoi. feliile de pere adauga o nota crocanta de
prospetime si contrablanseaza frumos gustul piureului. <o:p></o:p></div>
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pentru ca minunata caracatita sa nu se plictiseasca singura,
la final am chemat prietenii de la <a href="http://www.foodiefamily.ro/blog/">foodie family</a> sa se joace cu ea. Din punctul
lor de vedere farfuria cica ar fi fost minunata si sigur as fi impresionat pe
orisicine ar fi gustat-o. Electrolux, predau legatura <span style="font-family: Wingdings; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;">J</span> <o:p></o:p></div>
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<b>caracatita sous vide cu piure de usturoi si vinaigrette de
miso-balsamico</b><o:p></o:p></div>
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<b>ingrediente:</b></div>
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pentru 7-8 persoane. timp de preparare: 5 ore</div>
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<b>pentru caracatita sous-vide</b></div>
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- o caracatita de 1.5 kg</div>
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- 1 morcov taiat mare</div>
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- 1 ceapa mare rosie</div>
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- 1 bat de telina</div>
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- cateva boabe de piper negru, sare</div>
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- cotoarele de la un manunchi de patrunjel, </div>
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- oregano proaspat</div>
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- cimbru proaspat</div>
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- 10-12 felii de chorizo</div>
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- un praf de chilli, cateva foi de dafin</div>
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- o lingura de otet</div>
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- zeama de la o jumatate de lamaie</div>
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- 3 linguri de ulei de masline</div>
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- 1 lingura de paprica afumata</div>
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<b>pentru piureul de usturoi</b></div>
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- 8 capatani de usturoi</div>
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- 3 linguri de ulei de masline extravirgin</div>
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- 1 cana de lapte</div>
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- 2 fileuri de ansoa</div>
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- piper alb</div>
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<b>pentru vinaigrette de miso-balsamico</b></div>
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- 3 linguri de miso alb</div>
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- 1 lingura de aceto balsamico</div>
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- 1 lingura de sos de soia</div>
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- 1 lingura de ulei de masline</div>
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- putin piper proaspat macinat</div>
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<b>pentru plating</b></div>
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- 2 pere </div>
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- cateva frunze de telina </div>
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<b>metoda de preparare:</b></div>
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<b>pentru carcatita: </b></div>
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- intr-o oala cu apa care clocoteste adauga ceapa, morcovul, telina, betele de la patrunjel, foile de dafin, piperul, chilli, oregano, cimbru, zeama de lamaie, putina sare si chorizo. </div>
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- fierbe timp de 15 minute. adauga otetul. </div>
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- scufunda caracatita de 2-3 ori in apa clocotita cat sa-i faci parul cret</div>
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- blancheaza cracatita timp de 1 minut. scoate-o si fa-i o baie cu gheata</div>
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- pune tentaculele de caracatita in pungi zip-lock impreuna cu cateva polonice din supa de mai sus(pe care trebuie sa o racesti), seteaza aparatul la 82.5 grade si las-o acolo timp de 4 ore. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiZ7PDpqjhwVhyphenhypheniuvnIHuhKFnGsLDCYXZ40HWpZCvbr6Op7eCZKHVIctqBcQCzO8kFr_2u9zgH8re92JZr6Sw4xu96zIIsytfa_7IiJael-mAMy936rYl24r0WbifCwnCiwGUGnEpQafAQ/s1600/61_colaj.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiZ7PDpqjhwVhyphenhypheniuvnIHuhKFnGsLDCYXZ40HWpZCvbr6Op7eCZKHVIctqBcQCzO8kFr_2u9zgH8re92JZr6Sw4xu96zIIsytfa_7IiJael-mAMy936rYl24r0WbifCwnCiwGUGnEpQafAQ/s640/61_colaj.jpg" width="640" /></a></div>
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- dupa 4 ore, scoate tentaculele de caracatita si unge-le cu ulei, zeama de lamaie, sare si paprica afumata si da-le la gratar 2-3 minute. </div>
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<b>pentru piureul de usturoi</b></div>
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- in apa care colocoteste arunca cateii de usturoi curatati. blancheaza-i doua minute. arunca apa. repeta operatiunea de 3 ori</div>
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- acopera usturoiul cu lapte si lasa-l sa fiarba la foc mic pana cand cateii se pot sfarma usor cu furculita</div>
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- intr-un mixer de bucatarie amesteca cateii de usturoi scursi de lapte cu ansoa si uleiul de masline. mixeaza pana devine foarte cremos. </div>
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<b>pentru vinaigrette de miso-balsamic</b></div>
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- amesteca pasta de miso cu aceto balsamico, soia si uleiul de masline. asezoneaza cu piper proaspat macinat</div>
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<b>pentru plating: </b></div>
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- pe o farfurie alba pensuleaza vinaigretta</div>
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- aseaza doua linguri de piure de usturoi peste care pune caracatita</div>
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- taie cateva felii de pere si aranjeaza-le pe farfurie impreuna cu frunzele de telina. </div>
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pofta buna. </div>
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wine and kniveshttp://www.blogger.com/profile/01592817256546114076noreply@blogger.com5tag:blogger.com,1999:blog-8564056111826043611.post-87297320201979721792015-06-04T14:45:00.000+03:002015-06-04T14:45:24.063+03:00gramma - vinul conversatiei<div class="separator" style="clear: both; text-align: center;">
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in compania unui grup eclectic am vizitat zilele trecute crama gramma din iasi. doua zile de veselie, voiosie, vinuri bune si conversatie spumoasa au legat prietenii ca doar na, asta-i rolul vinului. aventura de la gramma a strans laolalta bloggeri de vin - <a href="http://printrevinuri.ro/">bogdan</a>, <a href="http://provin.ro/">dan</a> , <a href="http://berbecutio.blogspot.ro/" target="_blank">mihai</a> , comercianti de vin - <a href="http://vinescu.ro/">ionut</a>, bloggeri de food -<a href="http://mazilique.ro/"> mazi</a>, <a href="http://chicineta.ro/">oana</a> si de fashion - <a href="http://www.stilmasculin.ro/">laci</a>, <a href="http://ioanagrama.ro/">ioana</a>, <a href="http://www.sandrab.ro/">sandra</a> plus multi altii pe care spre rusinea mea n-am retinut cum ii cheama, in mare parte si datorita aligoteului de 2014. </div>
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cocotata pe niste dealuri la o margine de iasi, micuta crama de numai 34 de hectare este o afacere de familie unde lucreaza deja doua generatii. mai veche decat afacerea este insasi via care pe alocuri depaseste 40 de ani. din discutiile cu pastorul viilor Iulian Teliban principalele soiuri sunt aligote, feteasca alba si feteasca regala. </div>
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<tr><td class="tr-caption" style="text-align: center;">poza ciordita de la geta bocse<br /><br /><div style="text-align: justify;">
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pe cat e de veche via, pe atat de noua este insa crama si cand spun crama ma refer la partea de vinificatie. nu va puteti inchipui amuzamentul meu si-al colegilor de breasla cand consultantul cramei, Catalin Zamfir - oenolog in cadrul universitatii locale, s-a lansat in explicatii intru lamurirea proceselor micropeliculare si a inflentei levurilor aspura mustului precum si diferentierea suselor din areal fata de susele interantionale. </div>
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imi muscam buza sa nu rad imaginandu-mi cum ar suna asta: </div>
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" - domnisoara cu sandale romane si fustita imi puteti spune ce parere aveti: cand apar levurile apiculate si cand apar levurile eliptice". mda, eu si imaginatia mea bolnava. </div>
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teama de levuri si fermentatii spontane a disparut usor usor pe masura ce degustarea de vinuri a inceput. si a inceput in mod inedit cu vinurile din tancuri, unele dintre ele deja conditionate altele inca nu. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRXxblc111ExukLObfxA7yOlRzdnuWHN99UE0VyL-inIfIfBYqZAtc0tk6IkhZ0ae6qouJIUELVPbZXDVskjSaIOYgyME-dYjlt4PYNTz6rF-l-6Qsy_bjDPo0JgNjg-ui2y-kzPSdpO5p/s1600/IMG_3488.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRXxblc111ExukLObfxA7yOlRzdnuWHN99UE0VyL-inIfIfBYqZAtc0tk6IkhZ0ae6qouJIUELVPbZXDVskjSaIOYgyME-dYjlt4PYNTz6rF-l-6Qsy_bjDPo0JgNjg-ui2y-kzPSdpO5p/s640/IMG_3488.JPG" width="640" /></a></div>
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am degustat pe rand aligote 2014, feteasca regala 2014, cuve visan 2013 si rose 2014. aligote este soiul care reprezinta cel mai bine gramma si a devenit rapid si preferatul meu.</div>
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<b>aligote 2014</b> are aciditate buna, e proaspat cu note de ierboase si tuse minerale. <b>feteasca regala 2014</b> te intampina cu aceeasi aciditate ridicata de mar verde dar aduce in plus note de fructe tropicale coapte si un nas mai floral. <b>cuvee visan 2013 </b>e un amestec de musturi de feteasca regala, alba si aligote care abunda intr-un amestec de note florale si fructe tropiacle. neasteptat de proaspat, poate si datorita alcoolului de 11.8%, are un finish mediu de drojdii si pere. <b>rose 2014 </b>e un vin tanar, mai putin expresiv insa proaspat si vioi. interesant in cazul lui este faptul ca e facut din mai multe soiuri de struguri rosii in proportie absolut necunoscuta adica ceea ce specialistii numesc un field blend.</div>
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buna dispozitie a continuat si in drum spre <b><a href="http://www.bellaria.ro/">hotelul bellaria</a> </b>gazda noastra pe perioada sederii in iasi </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtA3t10Io2Szgy91ON2KNMRLMqkdORBUlvtYbJv-LkQXTJhr_BK4ugxP3BaaLqlDjP3sq2qew8qjK6gZjNeNsL1uxN75F9R5_O2ry7dTzAYv3_eSJsZqID1JiMtBDmSm9Rh72mY66kshJj/s1600/IMG_3551.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtA3t10Io2Szgy91ON2KNMRLMqkdORBUlvtYbJv-LkQXTJhr_BK4ugxP3BaaLqlDjP3sq2qew8qjK6gZjNeNsL1uxN75F9R5_O2ry7dTzAYv3_eSJsZqID1JiMtBDmSm9Rh72mY66kshJj/s640/IMG_3551.JPG" width="640" /></a></div>
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insa a ajuns la punctul maxim la <b><a href="https://www.facebook.com/pages/Skin-Music-Lounge/175539664708">skin music lounge</a> </b>unde, v-ati prins, fetele fashioniste erau ca pestele in apa</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiupAuSIoyLheiOcpb_2fzZy0qR3jY2vUgBbodA2Vx5O92QFcyWLw-oG55JHuAtuFQ_lox8bT9kQ5gEPZ-TP37RPf7QVTSvxNn6BLkjRCSMJXNs5A-elrykZ88JGUOAJodp_H-eY3JyHeRg/s1600/skin-surf-the-waves-of-fun-108.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiupAuSIoyLheiOcpb_2fzZy0qR3jY2vUgBbodA2Vx5O92QFcyWLw-oG55JHuAtuFQ_lox8bT9kQ5gEPZ-TP37RPf7QVTSvxNn6BLkjRCSMJXNs5A-elrykZ88JGUOAJodp_H-eY3JyHeRg/s640/skin-surf-the-waves-of-fun-108.jpg" width="640" /></a></div>
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iar bloggerii de vin si food fie reflectau la maceratia peliculara prin camera de hotel fie stateau stingheri printr-un colt de masa incercand sa separe aromele primare din paharul de aligote de fumul manos de tigara, motiv pentru care n-au putut fi surprinsi de fotografii de serviciu nicicum. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyPKSanZaZ8XDRevHXhZkESAjjkK7uQYU8Likd7DT8Fo1PhlKsdQbGunj99LnqKjphVl1gmHZ3tSy26acLm1k5Iiio0DV8on9m5W8rbghWVXjI1ZA9Uh_B3x31jVdN5RGtK12MJfAzYms5/s1600/skin-surf-the-waves-of-fun-166.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyPKSanZaZ8XDRevHXhZkESAjjkK7uQYU8Likd7DT8Fo1PhlKsdQbGunj99LnqKjphVl1gmHZ3tSy26acLm1k5Iiio0DV8on9m5W8rbghWVXjI1ZA9Uh_B3x31jVdN5RGtK12MJfAzYms5/s640/skin-surf-the-waves-of-fun-166.jpg" width="640" /></a></div>
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<a href="http://vivofoodbar.com/">vivo food </a>sunt cei care au asigurat burgerul grupului vesel in prima seara </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFRL2PzPcHEbm6GSjJ-Fh2SA1Z2ka-lKAoR8AHl_kfwrI7awn5v2X07X8JMP0OBm0ZwONklRoLE5ItSFjzBS1XgcVkqh-H4swPfqHoy8o1bs_Q4efF-DqCWatvLA9Yr6HXtnDmLDwkfifT/s1600/IMG_3466.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFRL2PzPcHEbm6GSjJ-Fh2SA1Z2ka-lKAoR8AHl_kfwrI7awn5v2X07X8JMP0OBm0ZwONklRoLE5ItSFjzBS1XgcVkqh-H4swPfqHoy8o1bs_Q4efF-DqCWatvLA9Yr6HXtnDmLDwkfifT/s640/IMG_3466.JPG" width="480" /></a></div>
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iar <b><a href="http://www.lacastel.com/">la castel</a> </b>masa din cea de-a doua seara.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaMPE9Wu2IXkGw22xiFxrX71a9T2ohWq_Z_0yllEQN279m2wRIzNCsRgopmsMWx0jXC58p6EYI48in2sgQ3tDd_A7ENx-sQxSebCz9x3k5yAc_U0rq_LsP0Xxp1U1_-lcgDR-46mjY3EkE/s1600/IMG_3509.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaMPE9Wu2IXkGw22xiFxrX71a9T2ohWq_Z_0yllEQN279m2wRIzNCsRgopmsMWx0jXC58p6EYI48in2sgQ3tDd_A7ENx-sQxSebCz9x3k5yAc_U0rq_LsP0Xxp1U1_-lcgDR-46mjY3EkE/s640/IMG_3509.JPG" width="640" /></a></div>
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unde colectivul de oameni ai muncii au lansat si celebrele lampioane de iasi care au starnit teama oamenilor pasnici din chisnau. se zvoneste ca imediat dupa lampioanele au impanzit cerul televiziunea de stat din chisinau ar fi dezmintit stirea cum ca "ne ataca rusii".<br />
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poate ca cea mai neasteptata surpriza a fost - pentru mine - viziata la complexul din fata mallului palas. daca pe drum respingeam cu ardoare vizita la un mall: inca un mall! ce poa' sa fie acolo si n-am mai vazut. da-l incolo, mai bine vedem altceva; cand am ajuns la fata locului mi-am dat seama de ce tot insistau iesenii sa vedem locul cu pricina. </div>
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marginit de o latura de palatul culturii si pe celelalte laturi de mall-ul propriu zis, parcul din mijloc mi-a adus aminte de versailles. </div>
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<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8000001907349px;">salut cu mana pe chipiu arhitectul care a pus la un loc pajistea pentru copii, gradinile super intretinute, cafenelele, beraria germana, teatrul de vara, fantanile arteziene intr-o armonie extraordinara. rar m-am simitit atat de bine intr-un spatiu public. chapeau!</span><br />
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<b style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8000001907349px;">#vinlaiasi</b><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8000001907349px;"> este un eveniment initiat de </span><a href="https://goo.gl/12SzWy" style="background-color: white; color: #1155cc; font-family: arial, sans-serif; font-size: 12.8000001907349px;" target="_blank"><b>Gramma</b></a><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8000001907349px;">, cu sprijinul </span><a href="http://goo.gl/dywX0B" style="background-color: white; color: #1155cc; font-family: arial, sans-serif; font-size: 12.8000001907349px;" target="_blank"><b>Hotel Bellaria</b></a><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8000001907349px;">, </span><a href="http://goo.gl/dRXHgL" style="background-color: white; color: #1155cc; font-family: arial, sans-serif; font-size: 12.8000001907349px;" target="_blank"><b>Vivo Fusion</b></a><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8000001907349px;">, </span><a href="http://goo.gl/nPor6s" style="background-color: white; color: #1155cc; font-family: arial, sans-serif; font-size: 12.8000001907349px;" target="_blank"><b>Restaurant Castel</b></a><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8000001907349px;">,</span><b style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8000001907349px;"> <a href="https://goo.gl/z5z12c" style="color: #1155cc;" target="_blank">Club Skin</a></b><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8000001907349px;"> si </span><b style="background-color: white; color: #1155cc; font-family: arial, sans-serif; font-size: 12.8000001907349px;"><a href="http://goo.gl/j82gjT" style="background-color: white; color: #1155cc; font-family: arial, sans-serif; font-size: 12.8000001907349px;" target="_blank">Vinescu.ro</a></b><br />
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<br />wine and kniveshttp://www.blogger.com/profile/01592817256546114076noreply@blogger.com4