Da Feira Ao Baile

Black Dry é uma festa mensal que ocorre no Dry Bar & Club e que tem como proposta um ambiente intimista, amigos se encontrando para uma cerveja ou drinks e a Black Music. Soul, Jazz, Disco, Blues, R&B, Hip Hop, Rap e todas as vertentes da Black Music. Bar clássico, especializado em mixologia, tem como distinção os dry martinis. Conta com ótima cozinha boêmia e decoração premiada. Line up: Douglas de Souza Eduardo Corelli Gustavo Matavelli Neto Niggaz Nomes na lista p/ entrada free -> festablackdry@gmail.com Na porta, R$ 30,00 de consumação Das 20hs ao último cliente. Reservas: lista@lhbg.com.br Conceito e divulgação: Gustavo Matavelli.

Tiga - The Ballad of Sexor www.youtube.com

A tamale ( Spanish : tamal , from Nahuatl : tamalli [1] ) — also tamal — is a traditional Mesoamerican dish made of masa (a starchy dough, usually corn -based), which is steamed or boiled in a leaf wrapper. The wrapping is discarded before eating. Tamales can be filled with meats, cheeses , fruits, vegetables, chilies or any preparation according to taste, and both the filling and the cooking liquid may be seasoned. Tamales have been traced back to the Ancient Mayans, who prepared them for feasts as early as the Preclassic period (1200-250 BC). [2] Tamales originated in Mesoamerica as early as 8000 to 5000 BC. [1] Aztec and Maya civilizations, as well as the Olmeca and Tolteca before them, used tamales as portable food, often to support their armies, but also for hunters and travelers. Tamale use in the Inca Empire had been reported long before the Spanish visited the New World. [1] The diversity of native languages in Mesoamerica led to a number of local words for the

Adobo é uma mistura de temperos filipino composto de pimenta , páprica , louro , alho , cebola , molho de soja e vinagre . Dá o nome a um tradicional prato filipino feito com carne de porco ou de galinha , cozidos em leite de côco . Também é conhecido como um molho picante de origem mexicana, elaborado com ervas, chilis e vinagre , moídos juntos e reduzidos a uma pasta. É utilizado também para marinadas, principalmente de carnes vermelhas. Existe no Uruguai uma versão do chimichurri com os mesmos temperos, porém seca (sem óleo , vinho ou vinagre ) chamada adobo. O próprio chimichurri pode se chamar adobo no Uruguai . O fato é que no Uruguai se compra sacos plásticos de adobo, como os de orégano . Na região sul do Brasil se pode comprar estes mesmos saquinhos plásticos de adobo, porém com composição diferente. Geralmente orégano , cominho , pimenta , salsa e alho desidratados.

New cod? Quick-growing tropical cobia could replace dwindling ... www.guardian.co.uk › Environment › Fishing Em cache - Similares - Traduzir esta página Você marcou isto com +1 publicamente. Desfazer 5 May 2010 – Species has high oil content, white flesh, and grows three times as fast salmon, and 'could be next big farmed fish '

Other meanings and versions of sofrito In Caribbean cuisine , sofrito is a seasoned lard and functions as a base for many traditional dishes, but prepared differently from the method described above. Lard (acquired from rendering pork fat ) is strained, and annatto seeds are added to colour it yellow, and later strained out. To the colored lard is added a ground mixture of cured ham , bell pepper , chile pepper , and onion ; after this, mashed coriander leaves ( cilantro ) and oregano leaves are added. Garlic cloves are added in a tea ball, and the sauce is simmered for half an hour. [ 1 ] The term also refers to a number of related sauces and seasonings in the Caribbean and Central and Latin America. In Cuban cuisine , sofrito is prepared in a similar fashion, but the main components are onions, garlic, and green bell peppers. It is a base for beans, stews, rices, and other dishes, including ropa vieja and picadillo . Other secondary components include, but are not limited to

Sofrito From Wikipedia, the free encyclopedia Jump to: navigation , search Not to be confused with Soffritto . Sofrito being prepared in Spain Sofrito is a combination of aromatic ingredients which have been cut in very small pieces, and slowly sauteed or braised in cooking oil for 15–30 minutes. In Spanish cuisine , sofrito consists of garlic , onion , and tomatoes cooked in olive oil, and is used as the base for many dishes. Similar preparations are used in the cuisines of countries bordering the Mediterranean Sea, and also some Latin American countries. This is known as refogado in Portuguese-speaking nations, sofregit in Valencian cuisine , epis in Haitian cuisine and ginisá in Filipino cuisine .

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Chef Philippe Bertineau is introducing a 100th anniversary burger. Drawing from bistro classics like Joues de boeuf en daube, this delicious Franco-American handful is made with a custom blend of beef chuck, short ribs and beef cheeks, seasoned with a pinch of Espelette pepper, tucked in a house-made bun with a pat of béarnaise and sucrine lettuce. Until october 12th at Benoit New York $ 17

Cristina Lemos Bom dia! Hello Adilson!!! It's been too long since we last spoke and cooked together. Payard manhasset seems many moons ago!! How have u been? Are u still cooking? I left the cooking world in 2005, right before I got married. I had to choose party life n cooking or getting serious, I couldn't balance the 2. Was suppose to go back after a year but by then I found a very comfy well paying out of industry job. I did that for almost 5 years, had a baby n now I'm jumping back in but from the beverage aspect .... WINE!! I'm pursing my master court of sommelier certifications. Worked a growing season and Harvest in 2009 and completely fell in love with grapes. Sooooo what have u been up to? I so enjoyed our cooking and prep time together, hope to bump into each other soon! Cristina

  Boa noite Adilson. Peço desculpas por não ter falado com vc antes, mas este negócio de face ainda e muito novo para mim e estava me adaptando a minha nova vida careta. Larguei tudo, tudo mesmo inclusive esta cidade. Não daria conta de deixa-las morando por aí. A culpa não é dela mas minha, aqui tô em outra vida, voltei a fazer esporte. Agora sou praticante de ginástica de trampolim e quero disputar a seletiva para o mundial da China no ano que vem. Este ano vou disputar meu segundo campeonato em outubro e desta vez vou subir ao podium e não ficar em sexto dentre 12. Vou voltar a minha antiga carreira Ed. Física, começo meu cursinho no mês que vem e desta vez a unicamp não vai me reprovar por menos de meio ponto. E vc com vai, trabalhando muito para aquele casa ou entrou em algum restaurante. Vc faz parte das pessoas que tive o prazer de conhecer em Sampa e não quero perder o contato. Tô sem cel, devo comprar um novo esta semana meu fixo é  Se um dia quiser descansar por aqui