tag:blogger.com,1999:blog-1088371275946717632024-11-08T07:35:48.191-08:00the best flavors, the best peruvian food deliciousJuanaTorreshttp://www.blogger.com/profile/01613729518860313365noreply@blogger.comBlogger105125tag:blogger.com,1999:blog-108837127594671763.post-15992975749806610722012-04-20T07:45:00.001-07:002012-04-20T07:45:08.060-07:00<div dir="ltr" style="text-align: left;" trbidi="on"> <div class="MsoNormal"> Las grandes puertas del Monasterio de Sant Cugat habían tenido antiguamente una puerta gatera (actualmente cerrada), así como la puerta que comunica el claustro con la iglesia. mucha gente se pregunta por qué?</div> <div class="MsoNormal"> Esta puerta se remonta a una antigua leyenda popular que decía que las gatas eran las únicas hembras que tenían paso franco hasta la clausura de los monjes. Esto ocurría, según la leyenda, porque los monjes vivian espantados por una gran invasión de ratas que andaban a sus anchas por todo el recinto, llegando a aparecer incluso en la sacristía o el altar.</div> <div class="MsoNormal"> Las ratas estropeaban las velas, libros, telas, ... y según la leyenda, algunos monjes pensaban que era algún tipo de castigo divino, pero finalmente se solución permitiendo el acceso de los gatos al recinto por sus buenas dotes de cazadores y el hecho de tenerlos sin dar <a href="http://tienda.mundo-animal.com/22-comida-para-gatos" target="_blank">comida para gatos</a> los hacía más efectivos.</div> <div class="MsoNormal"> Fue tan exitoso el remedio que durante siglos, los gatos han tenido acceso libre a todo el recinto, o eso dice la leyenda.</div> </div>JuanaTorreshttp://www.blogger.com/profile/01613729518860313365noreply@blogger.com0tag:blogger.com,1999:blog-108837127594671763.post-89727045665814756782012-04-10T15:35:00.001-07:002012-04-10T15:35:37.013-07:00<div dir="ltr" style="text-align: left;" trbidi="on"> <div id="fb-root"> Una investigación realizada en perros de diferentes <a href="http://www.mundo-animal.com/perros/razas-de-perros/" target="_blank">razas de perros</a> indica que estos animales evaluan, según lo que ven cual es el procedimiento más eficaz para conseguir aquello que quieren y reproducen este comportamiento.<br /> <br /> Así se demosotró que los perros al igual que los humanos realizan imitación selectiva, considerada un requerimiento fundamental para el aprendizaje cultural.<br /> <br /> Los investigadores dividieron 54 perros de diferentes <a href="http://www.criadordeperros.com/razas-de-perros" target="_blank">razas de perros</a> en 3 grupos. Pusieron en grupo a boservar un border collie entrenado para conseguir <a href="http://tienda.mundo-animal.com/7-comida-para-perros" target="_blank">comida para perros</a> presionando una barra con sus patas, en vez de hacer servir una técnica más cómoda como seria utilizar la boca.<br /> <br /> En el segundo grupo de perros de observó el mismo comportamiento en un segundo <a href="http://www.criadordeperros.com/razas-de-perros/border-collie" target="_blank">Border Collie</a>, pero que llevaba una pelota en la boca. El tercer grupo no presenció nada de lo anterior.<br /> <br /> En el primero de los casos, el 83% de los perros imitaron el border collie haciendo servir las patas para presionar la barra, en el segundo grupo sólo un 21% de los perros utilizaron el procedimiento y en el tercero inicamente un 15%.</div> </div>JuanaTorreshttp://www.blogger.com/profile/01613729518860313365noreply@blogger.com0tag:blogger.com,1999:blog-108837127594671763.post-66425247472882508742012-04-07T14:54:00.001-07:002012-04-07T14:54:56.019-07:00<div dir="ltr" style="text-align: left;" trbidi="on"> La implantación del Parlamento Europeo sobre el nuevo etiquetado de los alimentos se encuentra en proceso. Desde que el Parlamento Europeo aprobó la nueva normativa que conlleve una mejora en la calidad de la información de los alimentos que se pueden encontrar en el supermercado.<br /> Los principales cambio que se han de aplicar son los siguientes:<br /> <ol> <li>La letra más grande.</li> <li>Obligación de incluir el país de origen en las carnes.</li> <li>Necesidad de incluir información nutricional en la etiqueta de los productos envasados.</li> </ol> La normativa que se aprobó en 2011 da un plazo de 5 años para la adaptación.<br /> Sobre la dieta disociada.<br /> La dieta disociada es una dieta que promueve una alimentación sana y una <a href="http://dieta-disociada.com/vida-saludable" title="vida saludable">vida saludable</a>. Al contrario que <a href="http://dieta-disociada.com/dietas-milagro/" title="dietas milagro">dietas milagro</a> como la <a href="http://dieta-disociada.com/dietas-milagro/dieta-de-la-pina/" title="dieta de la piña">dieta de la piña</a>, o la <a href="http://dieta-disociada.com/dietas-milagro/dieta-1500-calorias" title="dieta 1500 calorias">dieta 1500 calorías</a>.</div>JuanaTorreshttp://www.blogger.com/profile/01613729518860313365noreply@blogger.com0tag:blogger.com,1999:blog-108837127594671763.post-89862491905926872332012-03-21T16:48:00.003-07:002012-03-21T16:48:58.562-07:00<div dir="ltr" style="text-align: left;" trbidi="on"> Queremos comenzar nuestra serie de posts en castellano con un artículo sobre lo importante que es mantener una figura sin estrias cuando comenzamos a adelgazar. Con la llegada de la primavera mucha gente comienza dietas de adelgazamiento para prepararse para el verano. Generalmente se tratan de dietas rápidas, para perder los kilos acumulados durante el invierno. Pero mucha gente se olvida de un problema que suele aparecer con este tipo de dietas: las estrías.<br /> <br /> Al perder kilos de una forma más o menos rápida, la piel puede sufrir de estrías debido a los cambios de peso; por este motivo es necesario utilizar un tratamiento preventivo. <a href="http://eternellepharma.eu/es/">Éternelle Pharma</a> dispone de <a href="http://eternellepharma.eu/es/cuidado-cuerpo/eliminar-estrias-renuee.html">Renuee</a>, una crema antiestrías que funciona como un perfecto preventivo que se presenta como un compañero ideal e inseparable para las dietas de adelgazamiento.<br /> <br /> Gracias a sus ingredientes altamente hidratantes y a las vitaminas A y E la piel se mantiene nutrida y flexible logrando evitar las antiestéticas estrías y asegurándose que la piel después de haber perdido los quilos sobrantes está en el mejor estado posible.<br /> <br /> Además de Renuee, Éternelle Pharma ofrece otros productos muy interesantes como <a href="http://eternellepharma.eu/es/cuidado-cuerpo/varices-livariz.html">Livariz</a>, un tratamiento muy efectivo para las varices o <a href="http://eternellepharma.eu/es/cuidado-cabello/alisado-japones-kyosei.html">Kyosei</a>, un tratamiento de queratina para alisar el pelo y evitar su encrespamiento, entre otros. Con Éternelle Pharma, este verano, estarás perfecta.</div>JuanaTorreshttp://www.blogger.com/profile/01613729518860313365noreply@blogger.com0tag:blogger.com,1999:blog-108837127594671763.post-56793958632299083082011-09-14T18:39:00.000-07:002011-09-14T18:39:00.159-07:00 <p><img title="Cuba Libre: Un licor muy sencillo de preparar" height="262" alt="Cuba Libre: Un licor muy sencillo de preparar" src="http://www.secreto.netii.net/blogger//31438.jpg" width="470">Free Cuba. (Photo: Internet)</p><p><strong>Lima</strong>. <strong>Ingredients</strong></p><p>-A glass of rum.<br>-The juice of a lemon.<br>-A glass of coca cola.<br>-Slices of lemon.<br>-Three ice cubes.</p><p><strong>Preparation</strong></p><p>1. In a long glass, it poured rum, lemon juice, ice cubes and complete with the soda.</p><p>2 Garnish with a slice of lemon on the edge.</p><img class="img-autor" alt="" src="C:\Archivos de programa\ABS\Auto Blog Samurai\data\Peruvian food - Peruvian flavor\perucom\avatar.jpg">Avoid personal attacks against other users and may always be respectful and polite. Use the option "Report" if it considers that a comment is offensive to you or the community. Each user is responsible for what it publishes. Peru does not guarantee the authenticity, accuracy, origin or legality of the content published by users. To comment, login with your account.<br /><p><a href="http://peru.com/gastronomia/cuba-libre-licor-muy-sencillo-preparar-noticia-18698" target="_blank" rel="nofollow">View the original article here</a></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-108837127594671763.post-7081802940913722662011-09-14T14:43:00.000-07:002011-09-14T14:43:00.083-07:00 <p><img title="Más del 25% de restaurantes en Mistura son provincianos" height="262" alt="Más del 25% de restaurantes en Mistura son provincianos" src="http://www.secreto.netii.net/blogger//31083.jpg" width="470">There is no region that is not represented in Mistura. (Photo: Andina)</p><p><strong>Lima</strong>. More than 25 percent of restaurants, picanterías and business of rustic cuisine that will participate in the 2011 Mistura gastronomic fair will come from different provinces of the country, which gives this competition <strong>inclusive clearly,</strong> said the Peruvian society of gastronomy (sticks).</p><p>Mistura's Operations Manager, Pedro Córdova, reported that more than 150 points of sale of food, some 40 they bring to Lima the best of his letters. <strong>"There is no region that is not represented in Mistura,"</strong> remarked the steering of sticks.</p><p>Present in this version of Mistura provincial restaurants include the <strong>corner of the duck, Chiclayo; The Pisquerito and the Horchata, of Cusco; The Ollón of clay, Huaraz; The Cacique of Tacna; The blue snail, Piura; and the new Palomino de Arequipa.</strong></p><p>There will also be the rustic cuisine of Ayaviri, Puno; <strong>the picanterías La Benita of Arequipa; and the pilot of Cañete and Chincha Batan huariques; The refuge of Santiago, of Lunahuaná, among others.</strong></p><p>The majority of producers that bet in the "great market de Mistura", inside the fair area, are also farmers in provinces that ofertarán the widest variety of their crops, reported Córdova.</p><p><strong>Source: Andean</strong></p>Avoid personal attacks against other users and may always be respectful and polite. Use the option "Report" if it considers that a comment is offensive to you or the community. Each user is responsible for what it publishes. Peru does not guarantee the authenticity, accuracy, origin or legality of the content published by users. To comment, login with your account.<br /><p><a href="http://peru.com/gastronomia/mas-25-restaurantes-mistura-son-provincianos-noticia-18501" target="_blank" rel="nofollow">View the original article here</a></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-108837127594671763.post-58531182105180446972011-09-14T10:32:00.000-07:002011-09-14T10:32:00.279-07:00 <p><img title="Pulpo al Olivo: Para chuparse los dedos" height="262" alt="Pulpo al Olivo: Para chuparse los dedos" src="http://www.secreto.netii.net/blogger//32279.jpg" width="470">The olive tree Octopus. (Photo: Internet)</p><p><strong>Lima</strong>. <strong>Ingredients</strong></p><p>-1 k of Octopus.<br>-14 despepitadas, Peruvian black olives.<br>-3 tablespoons of Peruvian lime juice.<br>-1 cup of olive oil to prepare the mayonnaise.<br>-2 tablespoons finely chopped parsley.<br>-2 eggs.<br>-Salt.<br>-Pepper.<br>-3 tablespoons of olive oil to decorate.<br>-1 Pope medium.</p><p><strong>Preparation</strong></p><p>Clean the Octopus cooking in a pot with boiling water, and that covers it the tooth of whole garlic, bay leaf and 1 Pope medium. The Octopus will be cooked (soft) when the potato is tender (of 30 to 40 minutes approximately).</p><p>Cool, Peel by lightly scraping with a knife and cut into slices or small pieces. Book.</p><p>Blend the eggs, salt, lemon, pepper juice and to add a few olive oil to form a thick mayonnaise. Then, add the olives and blend until that they are completely sort.</p><p>Cut the Octopus in slices, accommodate a source and bathing with olive sauce. Garnish with 3 tablespoons of olive oil forming threads, and chopped parsley.</p>Avoid personal attacks against other users and may always be respectful and polite. Use the option "Report" if it considers that a comment is offensive to you or the community. Each user is responsible for what it publishes. Peru does not guarantee the authenticity, accuracy, origin or legality of the content published by users. To comment, login with your account.<br /><p><a href="http://peru.com/gastronomia/pulpo-al-olivo-chuparse-dedos-noticia-19133" target="_blank" rel="nofollow">View the original article here</a></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-108837127594671763.post-83800170106473364802011-09-14T07:26:00.000-07:002011-09-14T07:26:00.730-07:00 <p><img title="Más de 86 variedades de frutas se ofrecerán en Mistura" height="262" alt="Más de 86 variedades de frutas se ofrecerán en Mistura" src="http://www.secreto.netii.net/blogger//32442.jpg" width="470">The public can buy exotic fruits like the aguaje. (Photo: Internet)</p><p><strong>Lima</strong>. More than 86 varieties of fruits of the coast, mountains and jungle, will be present in the gastronomic fair Mistura 2011, which begins on Friday in the <strong>Park of the exposition,</strong> where the public can try and learn not only their taste, but all their <strong>Properties and benefits.</strong></p><p>Grand market will be the main Pavilion that will house the 10 days of more than <strong>300 18 areas of Peru fruit producers</strong> and fair to fruteros teachers, who will give details of the wealth and biodiversity of the Peru reflected in exotic, delicious and healthy fruit.</p><p>Here they displayed and tickets on sale fruit of extensive knowledge as the <strong>Plum, granadilla, lucuma, mango and passion fruit;</strong> and the less widely used, such as <strong>Annona, caimito, copoazú, hericungo, huasai, inayugo, titomba, pitajaya, aguaje,</strong> among others that may prove juices and salads.</p><p>"This year we have focused on the Peruvian fruit between the native and which migrated to the Peru that people appreciate the exotic of our fruits, many of which are not well known," said Flavio Solórzano, responsible for great market in Mistura 2011.</p><p>Also the public may make purchases of the species still unknown or fruit that has only heard about as <strong>camu camu.</strong></p><p><strong>Source: Andean</strong></p>Avoid personal attacks against other users and may always be respectful and polite. Use the option "Report" if it considers that a comment is offensive to you or the community. Each user is responsible for what it publishes. Peru does not guarantee the authenticity, accuracy, origin or legality of the content published by users. To comment, login with your account.<br /><p><a href="http://peru.com/gastronomia/mas-86-variedades-frutas-se-ofreceran-mistura-noticia-19210" target="_blank" rel="nofollow">View the original article here</a></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-108837127594671763.post-59481484218578051772011-09-14T02:54:00.000-07:002011-09-14T02:54:00.194-07:00 <p><img title="Astronautas deberán saber cocinar para misiones a Marte" height="262" alt="Astronautas deberán saber cocinar para misiones a Marte" src="http://www.secreto.netii.net/blogger//30876.jpg" width="470">Trip to Mars would last five years. (Photo: Internet)</p><p>Manned Mars missions would require the astronauts knowledge of <strong>food and agriculture,</strong> as well as Astrophysics, must grow and cook their own food given the long duration of the trip, said Nasa's food systems laboratory.</p><p>"The greatest challenges that occur before the travel to Mars relate to the balance of weight, volume, resource utilization and acceptability of food," said Maya r. Cooper, scientific laboratory of food systems in Houston, Texas.</p><p>For travel to the international space station (ISS) astronauts traveling with 1.7 kg of food per person per day. However, for trips to the red planet of roundtrip, that could last for five years, that would mean 3.7 tons, which complicates the project from the logistical point of view.</p><p>"Now look at the possibility of developing a system biorregenerativo that includes the cultivation of food in space and the possibility of sending large amounts of products to the Martian Habitat," said Cooper.</p><p>These plans would require greater preparation and processing of food than the current system used in space shuttle and the ISS, orbiting the Earth.</p><p>First Manned Mars missions is expected to depart in early <strong>2030,</strong> for what NASA is already considering ways of supplying food safe and efficient manner to the crew within its food technology project.</p><img class="img-autor" alt="" src="C:\Archivos de programa\ABS\Auto Blog Samurai\data\Peruvian food - Peruvian flavor\perucom\avatar.jpg">Avoid personal attacks against other users and may always be respectful and polite. Use the option "Report" if it considers that a comment is offensive to you or the community. Each user is responsible for what it publishes. Peru does not guarantee the authenticity, accuracy, origin or legality of the content published by users. To comment, login with your account.<br /><p><a href="http://peru.com/gastronomia/misiones-marte-exigiran-astronautas-que-sepan-cocinar-noticia-18371" target="_blank" rel="nofollow">View the original article here</a></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-108837127594671763.post-37057469177323090282011-09-13T22:51:00.000-07:002011-09-13T22:51:00.335-07:00 <p><img title="Prepara Sushi: Ideal para reuniones informales" height="262" alt="Prepara Sushi: Ideal para reuniones informales" src="http://www.secreto.netii.net/blogger//30098.jpg" width="470">Sushi. (Photo: Internet)</p><p><strong>Lima</strong>. <strong>Ingredients</strong></p><p>-500 gr. glutinous rice.<br>-750 cc. Water.<br>-70 DC. Rice vinegar.<br>-1 tablespoon sugar.<br>-1 tablespoon of salt.<br>-10 sheets of nori seaweed.</p><p><strong>Filling</strong></p><p>-150 Gr. (salmon or tuna) fish.<br>-1 cucumber.<br>-1 carrot.</p><p><strong>To serve</strong></p><p>-Salsa wasabi (of spicy radishes).<br>-Soy sauce.<br>-Ginger preserves.</p><p><strong>Preparation</strong></p><p>It washes the rice in a bowl, changing the water up to 6 times, until leaving it clear. So remove excess starch.</p><p>It is cooked the 500 gr. of rice in 750 cc. water in a well covered pot, for 15 minutes, starting from the moment that we will hear start boiling. Let stand aside, for another 15 minutes. It is essential to not open the pot at any time during the cooking and resting.</p><p>While it rests the rice, we heat a little vinegar with sugar and salt, stirring until mixing well. Let cool and reserve.</p><p>Once ready rice, already cooled, cut fish and vegetables in thin and elongated strips. Extends the rice thin layer on the seaweed nori on a mat or clean cloth, leaving a border of 1 cm. free. Place the fish and vegetables near one end, and rolled up helping you the mat. Closes the sushi sealing the end with a little water. Cover with cling film and let stand cold a while, so join the ingredients well.</p><p>At the time of serving, short the roll with the help of a well sharpened knife, soaking it in water and well cleaned with a cloth or paper towels from court to court. The thickness is variable, it should ideally be 1 cm or 1.5 cm. maximum.</p><p>It serves a source with a nut of wasabi, soy sauce and Ginger preserved. To eat it mixes a hint of wasabi in soy sauce, wetting each roll in this sauce. After eating it we took a bit of ginger.</p><p>Ah! Careful with wasabi, is an excerpt from extremely Japanese horseradish, non comes to mind eating directly. I've seen do this and is very badly, I I can assure you.</p><p>The ingredients are easy to find in large supermarkets and shops of Asian products. The fish is best to use it frozen to prevent infection by anisakis spp., and supports many combinations, such as prawns, salmon, tuna, etc.</p><p>Ideal soy sauce is the Japanese, something softer and less salty than china. If not we find we can use any other. The truth is that it requires some skill, but with a little patience can achieve very good results and surprise family and friends with this light and healthy Japanese, ideal dish for an informal meeting.</p><img class="img-autor" alt="" src="C:\Archivos de programa\ABS\Auto Blog Samurai\data\Peruvian food - Peruvian flavor\perucom\avatar.jpg">Avoid personal attacks against other users and may always be respectful and polite. Use the option "Report" if it considers that a comment is offensive to you or the community. Each user is responsible for what it publishes. Peru does not guarantee the authenticity, accuracy, origin or legality of the content published by users. To comment, login with your account.<br /><p><a href="http://peru.com/gastronomia/prepara-sushi-ideal-reuniones-informales-noticia-17990" target="_blank" rel="nofollow">View the original article here</a></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-108837127594671763.post-2808393933596094612011-09-13T19:07:00.000-07:002011-09-13T19:07:00.827-07:00 <p><img title="¡No pases un mal trago! Tips para corregir una bebida" height="262" alt="¡No pases un mal trago! Tips para corregir una bebida" src="http://www.secreto.netii.net/blogger//32164.jpg" width="470">Be the star of the night with these super tips. (Photo: Internet)</p><p><strong>Lima</strong>. As you enter panic and waste all the ingredients to prove again and again the right point to the preparation, <strong>see these tips to improve the drinks before a bad drink.</strong></p><p>-If once prepared the drink it strong, added a jet of cold water or returns to beat it with a bit of ice for a few seconds.</p><p>-If you are very watery, add a small amount of dry drink that has intervened in the mix.</p><p>-If you want it drier, incorporates a few drops of the intervening dry drink or, if the mixture accepts, a drops of lemon juice.</p><p>-If you want it sweeter, add a few drops of the drink sweeter that intervenes in the drink or a spoonful of sugar.</p><p>-When you want to lighten the drink or soften the mix, place small pieces of ice. On the other hand, adding large ice cubes if you want stronger.</p>Avoid personal attacks against other users and may always be respectful and polite. Use the option "Report" if it considers that a comment is offensive to you or the community. Each user is responsible for what it publishes. Peru does not guarantee the authenticity, accuracy, origin or legality of the content published by users. To comment, login with your account.<br /><p><a href="http://peru.com/gastronomia/no-pases-mal-trago-tips-corregir-licor-noticia-19067" target="_blank" rel="nofollow">View the original article here</a></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-108837127594671763.post-808086741332505102011-09-13T14:13:00.000-07:002011-09-13T14:13:00.934-07:00 <p><img title="Conejo Agridulce: Para chuparse los dedos" height="262" alt="Conejo Agridulce: Para chuparse los dedos" src="http://www.secreto.netii.net/blogger//25718.jpg" width="470">Sweet and sour rabbit. (Photo: Internet)</p><p><strong>Lima</strong>. <strong>Ingredients</strong></p><p>-1 Rabbit (of 1.5 kilos) - 50 grs. of raisins and sultanas - 50 grs. pine nut - 2 Bay leaves - 1 sprig of thyme - 1 sprig of Rosemary - 2 tablespoons of sugar - 1 tablespoon of flour - 2 decilitres of broth - 1 deciliter of - 1 deciliter of white wine olive oil - salt - pepper</p><p><strong>Preparation</strong></p><p>Put the raisins soaked in warm water. Chop the rabbit, wash it and dry it. Heat the oil in an earthenware dish and Brown the pieces of rabbit simmered. Sprinkle with the sugar and flour.</p><p>Add the white wine and let it boil until you consume. Then add the broth, laurel, Rosemary and thyme and drained raisins. Cover and simmer 45 minutes, add pine nuts, Cook 10 more minutes and serve.</p><img class="img-autor" alt="" src="C:\Archivos de programa\ABS\Auto Blog Samurai\data\Peruvian food - Peruvian flavor\perucom\avatar.jpg">Avoid personal attacks against other users and may always be respectful and polite. Use the option "Report" if it considers that a comment is offensive to you or the community. Each user is responsible for what it publishes. Peru does not guarantee the authenticity, accuracy, origin or legality of the content published by users. To comment, login with your account.<br /><p><a href="http://peru.com/gastronomia/conejo-agridulce-chuparse-dedos-noticia-15753" target="_blank" rel="nofollow">View the original article here</a></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-108837127594671763.post-75625278522473038652011-09-13T11:07:00.000-07:002011-09-13T11:07:00.725-07:00 <p><img title="El gusto por lo marino: Torreja de Pejerrey" height="262" alt="El gusto por lo marino: Torreja de Pejerrey" src="http://www.secreto.netii.net/blogger//30828.jpg" width="470">Torreja silverside. (Photo: Internet)</p><p><strong>Lima</strong>. <strong>Ingredients</strong></p><p>-5 cups crumbled silverside - 11 cups of flour - 2 medium onions chopped parsley - 1 cup diced - 1 cup of diced cebollina - 4 green peppers medium chopped - 1 pepper (optional) - 2 teaspoons curry - 1 teaspoon of pepper - 8 cups of water - 16 1/2 teaspoon of baking - 3 cups of oil for frying powder</p><p><strong>Preparation</strong></p><p>Boil the silverside by half an hour and boat water. Put it in fresh water for a while and then crumble it. Remove the skin and bone.</p><p>Add the onion, chili peppers, cebollina, spicy silverside, curry, pepper and water. Let stand overnight to take taste.</p><p>The next day, add the flour and the powder baking and merge well.</p><p>Heat oil and cold the dough by teaspoons oil deep until that golden-brown on both sides.</p><img class="img-autor" alt="" src="C:\Archivos de programa\ABS\Auto Blog Samurai\data\Peruvian food - Peruvian flavor\perucom\avatar.jpg">Avoid personal attacks against other users and may always be respectful and polite. Use the option "Report" if it considers that a comment is offensive to you or the community. Each user is responsible for what it publishes. Peru does not guarantee the authenticity, accuracy, origin or legality of the content published by users. To comment, login with your account.<br /><p><a href="http://peru.com/gastronomia/gusto-lo-marino-torreja-pejerrey-noticia-18352" target="_blank" rel="nofollow">View the original article here</a></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-108837127594671763.post-18270302709066108052011-09-13T06:22:00.000-07:002011-09-13T06:22:00.827-07:00 <p><strong>Lima</strong>. This prepared drink mixes the strong flavor of tequila with a touch of sweet strawberries.</p><p>Ingredients:<br>?2 cups of ground ice<br>?1/2 cup of Strawberry puree<br>?1 cup Tequila<br>?El juice of 2 limes<br>?UN touch of triple sec (Cointreau Orange alcohol)<br>?UN touch of simple syrup (can achieve it by dissolving sugar in water boiling until forming the syrup, then leave it to cool down)<br>How to prepare:</p><p>Two cups of ice should be previously ground, it should be fine, just until the chunks of ice do not feel. In the Blender where you have ground ice adds the strawberry puree, tequila, juice of limes them, triple sec and simple syrup. Beat everything very well until that is a soft drink.</p><p>In a glass under (style whiskey) adds the strawberry margarita and you can decorate with a slice of lemon, enjoy this drink on a warm summer evening.</p><p><strong>Source: Saboruniversal.com</strong></p><img class="img-autor" alt="" src="C:\Archivos de programa\ABS\Auto Blog Samurai\data\Peruvian food - Peruvian flavor\perucom\avatar.jpg">Avoid personal attacks against other users and may always be respectful and polite. Use the option "Report" if it considers that a comment is offensive to you or the community. Each user is responsible for what it publishes. Peru does not guarantee the authenticity, accuracy, origin or legality of the content published by users. To comment, login with your account.<br /><p><a href="http://peru.com/gastronomia/inicia-semana-disfrutando-margarita-fresa-noticia-19061" target="_blank" rel="nofollow">View the original article here</a></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-108837127594671763.post-28507837048941873952011-09-13T01:26:00.000-07:002011-09-13T01:26:00.117-07:00 <p><img title="Ponche de Té: Para los ratos libres" height="262" alt="Ponche de Té: Para los ratos libres" src="http://www.secreto.netii.net/blogger//30887.jpg" width="470">Tea punch. (Photo: Internet)</p><p><strong>Lima</strong>. <strong>Ingredients</strong></p><p>-5 Orange juice. -Juice of 4 lemons. -Syrup to taste. -6 Cups of tea. -1 cup soursop pulp.</p><p><strong>Preparation</strong></p><p>1 Tea hot and heavy. Then, mix with the syrup.</p><p>2 Allow to cool and add the juice of citrus fruits and ground soursop.</p><p>3 Strain and increasing ice.</p><p>4. To serve, add mineral water.</p><p>5 Decorate with slices of lemon and orange.</p>Avoid personal attacks against other users and may always be respectful and polite. Use the option "Report" if it considers that a comment is offensive to you or the community. Each user is responsible for what it publishes. Peru does not guarantee the authenticity, accuracy, origin or legality of the content published by users. To comment, login with your account.<br /><p><a href="http://peru.com/gastronomia/ponche-te-ratos-libres-noticia-18379" target="_blank" rel="nofollow">View the original article here</a></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-108837127594671763.post-38829906562396534672011-09-12T21:41:00.000-07:002011-09-12T21:41:00.289-07:00 <p><strong>Lima </strong>. It is prepared in Peru but also Ecuador, but with different flavors. Dare to do so.</p><p><strong>Ingredients:</strong> </p><p>4 dozens of black shells<br>10 lemons<br>2 red, chopped onions<br>Salt<br>Pepper<br>1 red pepper<br>Sweetpotato<br>Husking corn (optional)<br>Court serrana, toasted<br>Fried bananas (chifles)</p><p><strong>Preparation:</strong></p><p>Open the shell carefully to preserve its juices. Immediately place them in a container with all their juice. Add the chopped onion in squares and dressing but not so small, salt, pepper, red pepper and lemon juice. Mix well. Serve with slices of sweet potato, corn husking, mountain field and chifles.</p><p><strong>Source: lasmejorescomidas.blogspot.com</strong></p><img class="img-autor" alt="" src="C:\Archivos de programa\ABS\Auto Blog Samurai\data\Peruvian food - Peruvian flavor\perucom\avatar.jpg">Avoid personal attacks against other users and may always be respectful and polite. Use the option "Report" if it considers that a comment is offensive to you or the community. Each user is responsible for what it publishes. Peru does not guarantee the authenticity, accuracy, origin or legality of the content published by users. To comment, login with your account.<br /><p><a href="http://peru.com/gastronomia/suculenta-tentacion-cebiche-conchas-negras-noticia-18115" target="_blank" rel="nofollow">View the original article here</a></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-108837127594671763.post-72184908992027038262011-09-12T17:06:00.000-07:002011-09-12T17:06:00.176-07:00 <p><img title="Mistura servirá alimentos en envases ecológicos" height="262" alt="Mistura servirá alimentos en envases ecológicos" src="http://www.secreto.netii.net/blogger//27796.jpg" width="470">Polypropylene cups will be used in Mistura. (Photo: Internet)</p><p><strong>Lima</strong>. At least one million dishes of <strong>polypropylene will be used</strong> in the gastronomic fair international Mistura 2011, with which <strong>it will leave aside the tecnopor,</strong> one of the most polluting materials of the medium environment, said Patricia Majluf, Member of the Peruvian society of gastronomy (sticks).</p><p>The biologist from the Universidad Cayetano Heredia stated that dishes and cups of tecnopor, after being used, can stay without degrading at least 400 years and in case have been thrown in unsuitable places they would generate more pollution.</p><p>He explained that the tecnopor is a material made from polystyrene, which is a sparkling and cheaper, but that can be not recycled because it must be completely clean after use.</p><p>"Usually the tecnopor ends in pieces in garbage dumps then they fall on the ground or at sea, where it generates the death of fish or infections in human beings", he said.</p><p>On the other hand, he added, the polypropylene is a material made from plastic with characteristics similar to the glass; In addition, it can be recycled, is heavier and it can be used easily to become polar.</p><p>The fourth edition of the fair gastronomic international Mistura 2011 be held from 9 to September 18 hours from 10.00 to 23.00 hours in the Park of the exposition of Lima.</p><p><strong>Source: Andean</strong></p><img class="img-autor" alt="" src="C:\Archivos de programa\ABS\Auto Blog Samurai\data\Peruvian food - Peruvian flavor\perucom\avatar.jpg">Avoid personal attacks against other users and may always be respectful and polite. Use the option "Report" if it considers that a comment is offensive to you or the community. Each user is responsible for what it publishes. Peru does not guarantee the authenticity, accuracy, origin or legality of the content published by users. To comment, login with your account.<br /><p><a href="http://peru.com/gastronomia/alimentos-mistura-se-serviran-envases-ecologicos-noticia-16845" target="_blank" rel="nofollow">View the original article here</a></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-108837127594671763.post-14125883860123278192011-09-12T12:22:00.000-07:002011-09-12T12:22:00.356-07:00 <p><img title="Leche de Tigre: Para levantar muertos" height="262" alt="Leche de Tigre: Para levantar muertos" src="http://www.secreto.netii.net/blogger//28824.jpg" width="470">Tiger milk. (Photo: Internet)</p><p><strong>Lima</strong>. <strong>Ingredients</strong></p><p>-half kg of fish<br>-1 cup assorted seafood (chopped)<br>-4 peppers limo<br>-1 red pepper<br>-1 sprig of celery<br>-1 onion (chopped in pen)<br>-1 cup lemon juice<br>-1 tablespoon coriander (well chopped)<br>-2 cloves of garlic<br>-Salt and pepper</p><p><strong>Preparation</strong></p><p>-Chop the fish into small cubes. -Put it in a bowl and add the seafood. Spicing up. -Blend lemon juice with the red pepper, limo chili pepper, celery, and garlic. -Pour liquid on fish and shellfish. -Add the onion and chopped cilantro. -Mix and rectify the time. -Leave a half hour.</p>Avoid personal attacks against other users and may always be respectful and polite. Use the option "Report" if it considers that a comment is offensive to you or the community. Each user is responsible for what it publishes. Peru does not guarantee the authenticity, accuracy, origin or legality of the content published by users. To comment, login with your account.<br /><p><a href="http://peru.com/gastronomia/leche-tigre-levantar-muertos-noticia-17431" target="_blank" rel="nofollow">View the original article here</a></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-108837127594671763.post-33210675684656218962011-09-12T08:32:00.000-07:002011-09-12T08:32:00.589-07:00 <p><img title="Mistela de Frutas: No te arrepentirás de prepararlo" height="262" alt="Mistela de Frutas: No te arrepentirás de prepararlo" src="http://www.secreto.netii.net/blogger//32716.jpg" width="470">Mistela fruits. (Photo: Internet)</p><p><strong>Lima</strong>. <strong>Ingredients</strong></p><p>-100 g (3 ½ oz) of raisins.<br>-100 g (3 ½ oz) dried apricots.<br>-100 g (3 ½ oz) of plums.<br>-100 g (3 ½ oz) dried apricots.<br>-2 cups of water.<br>-3 cups of sugar.<br>-2 bottles of pisco (750 ml each).</p><p><strong>Preparation</strong></p><p>Wash the dried fruit and put them in a pot with water and sugar. Cook them over low heat for 20 minutes.</p><p>Cool and emptying in a wide-mouth jar.</p><p>Finally, add the pisco, cover tightly and marinate for 1 month.</p><img class="img-autor" alt="" src="C:\Archivos de programa\ABS\Auto Blog Samurai\data\Peruvian food - Peruvian flavor\perucom\avatar.jpg">Avoid personal attacks against other users and may always be respectful and polite. Use the option "Report" if it considers that a comment is offensive to you or the community. Each user is responsible for what it publishes. Peru does not guarantee the authenticity, accuracy, origin or legality of the content published by users. To comment, login with your account.<br /><p><a href="http://peru.com/gastronomia/mistela-frutas-no-te-arrepentiras-prepararlo-noticia-19341" target="_blank" rel="nofollow">View the original article here</a></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-108837127594671763.post-8897497532086521022011-09-12T05:27:00.000-07:002011-09-12T05:27:00.287-07:00 <p><img title="Cóctel Vereda de Otoño: Una bebida refrescante" height="262" alt="Cóctel Vereda de Otoño: Una bebida refrescante" src="http://www.secreto.netii.net/blogger//32467.jpg" width="470">Cocktail fall sidewalk. (Photo: Internet)</p><p><strong>Lima</strong>. <strong>Ingredients</strong></p><p>-1 oz dry Vermouth.<br>-1 oz of Controy.<br>-1 oz sweet cinzano.<br>-1/2 oz of syrup.<br>-Twisted lemon peel.<br>-Ice.</p><p><strong>Preparation</strong></p><p>Mix the Vermouth, the Controy and fresh cinzano. Add the freshly twisted shell.</p><p>Put ice to taste. This can be in old fashion glass cubes or crushed in the cup of your choice. You can escarchar with lemon and sugar.</p><p>Finally, decorate with a green olive, a flower or a slice of lemon.</p>Avoid personal attacks against other users and may always be respectful and polite. Use the option "Report" if it considers that a comment is offensive to you or the community. Each user is responsible for what it publishes. Peru does not guarantee the authenticity, accuracy, origin or legality of the content published by users. To comment, login with your account.<br /><p><a href="http://peru.com/gastronomia/coctel-vereda-otono-bebida-refrescante-noticia-19225" target="_blank" rel="nofollow">View the original article here</a></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-108837127594671763.post-75056107621990630792011-09-12T01:02:00.000-07:002011-09-12T01:02:00.311-07:00 <p><img title="Regresa Festival Gastronómico Brasileño" height="262" alt="Regresa Festival Gastronómico Brasileño" src="http://www.secreto.netii.net/blogger//30482.jpg" width="470">Brazilian gastronomic festival in Lima (photo: dissemination).</p><p><strong>Lima</strong>. Indigenous, African and European influences have turned to the Brazilian in one of the most food-rich and varied in the world, and therefore admired. Its cuisine is very localised so that each area has its own typical dishes.</p><p>East 2011, the third edition of the <strong>"Brazilian gastronomic Festival"</strong> promises to present, during the second week of September, a series of delights prepared by the best hands of that country. Prestigious chefs will come to the Peruvian capital to make us enjoy their main delicacies.</p><p>The head of this team is the renowned chef, Mara Salles, researcher of cuisine in the Brazil and Professor of gastronomy. He works for twenty years as chef at the highly awarded restaurant Tordesilhas, Sao Paulo, and which is one of the owners.</p><p>This expected festival, created to unite the peoples of Peru and Brazil, there will be nights on 08 and 09 September under the impetus of the Cultural Sector of the Embassy of Brazil in the country. The event will take place at Malabar restaurant, located in calle Camino Real 101 - San Isidro.</p><img class="img-autor" alt="" src="C:\Archivos de programa\ABS\Auto Blog Samurai\data\Peruvian food - Peruvian flavor\perucom\avatar.jpg">Avoid personal attacks against other users and may always be respectful and polite. Use the option "Report" if it considers that a comment is offensive to you or the community. Each user is responsible for what it publishes. Peru does not guarantee the authenticity, accuracy, origin or legality of the content published by users. To comment, login with your account.<br /><p><a href="http://peru.com/gastronomia/regresa-festival-gastronomico-brasileno-noticia-18174" target="_blank" rel="nofollow">View the original article here</a></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-108837127594671763.post-60276602915055951962011-09-11T20:24:00.000-07:002011-09-11T20:24:00.656-07:00 <p><img title="Mistura: Más de 100 mil entradas vendidas" height="262" alt="Mistura: Más de 100 mil entradas vendidas" src="http://www.secreto.netii.net/blogger//31324.jpg" width="470">The fair be held from 9 to 18 September. (Photo: sticks)</p><p><strong>Lima</strong>. They <strong>more than 100,000 tickets</strong> for the 2011 Mistura gastronomic festival were already <strong>sold</strong> in presale, revealed the Organizing Committee of that event.</p><p>Also, according to RPP, the organizers hope for this year, they attend around <strong>300 thousand people to the event</strong> to be held in the Parque de la Exposición.</p><p>As part of the activities planned by Mistura 2011, it will yield a <strong>tribute to the well-known chef Teresa Izquierdo</strong> and also <strong>the Golden "red pepper"</strong> will be delivered to the most outstanding chefs.</p><p>It should be recalled that the fair will take place from 9 to 18 September.</p>Avoid personal attacks against other users and may always be respectful and polite. Use the option "Report" if it considers that a comment is offensive to you or the community. Each user is responsible for what it publishes. Peru does not guarantee the authenticity, accuracy, origin or legality of the content published by users. To comment, login with your account.<br /><p><a href="http://peru.com/gastronomia/mistura-mas-100-mil-entradas-vendidas-preventa-noticia-18623" target="_blank" rel="nofollow">View the original article here</a></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-108837127594671763.post-67030595655548843012011-09-11T15:52:00.000-07:002011-09-11T15:52:00.643-07:00 <p><img title="Suave y delicioso: Licor de Leche " height="262" alt="Suave y delicioso: Licor de Leche " src="http://www.secreto.netii.net/blogger//31710.jpg" width="470">It is very simple, just follow the instructions. (Photo: Internet)</p><p><strong>Lima </strong>. <strong>Ingredients</strong>:</p><p>2 cans of evaporated milk, 1 can of water, 1 cup sugar, essence of vanilla, 1 cup pisco, 1 cup of Porto, 6 yolks.</p><p><strong>Preparation</strong> :</p><p>Boil the milk with water and sugar for 5 minutes. Remove from heat.</p><p>Add the pisco and let warm. Add the egg yolks mixed with port and vanilla. Strain and packaging.</p><p>You can keep in the refrigerator. <strong>It is very simple!</strong></p><img class="img-autor" alt="" src="C:\Archivos de programa\ABS\Auto Blog Samurai\data\Peruvian food - Peruvian flavor\perucom\avatar.jpg">Avoid personal attacks against other users and may always be respectful and polite. Use the option "Report" if it considers that a comment is offensive to you or the community. Each user is responsible for what it publishes. Peru does not guarantee the authenticity, accuracy, origin or legality of the content published by users. To comment, login with your account.<br /><p><a href="http://peru.com/gastronomia/suave-y-delicioso-licor-leche-noticia-18845" target="_blank" rel="nofollow">View the original article here</a></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-108837127594671763.post-72757531876314059412011-09-11T12:51:00.000-07:002011-09-11T12:51:00.774-07:00 <p><img title="Mistura: Mejor panadero de Perú sorprenderá con lo suyo" height="262" alt="Mistura: Mejor panadero de Perú sorprenderá con lo suyo" src="http://www.secreto.netii.net/blogger//32693.jpg" width="470">Wilfredo Mamani comes ready to conquer with their breads. (Photo: Andina)</p><p><strong>Lima</strong>. The cusquenian Wilfredo Mamani Mayhuire, the <strong>best Baker of Peru and the second worldwide,</strong> reported that it will be presented at the international gastronomic fair Mistura 2011 Lima with their special bread, one with <strong>lomo saltado,</strong> which promise to captivate the most demanding palates.</p><p>The young talent, aged 25, native of the District of Acopia in the Acomayo province, won second place in the Championship World Cup Louis Lesaffre in France in 2008.</p><p>This time it comes to Lima ready to conquer with their <strong>peasant, horchata, and white bread, the latter with loin skipped.</strong></p><p>He confessed that the peasant bread is made with seven types of flour: maize, wheat, quiwicha, maca, cañihua, potato and bean; and the horchata takes aromatic plant that name along with yellow chili, cheese and red pepper; on white bread it preferred not to ventilate the recipe.</p><p>He said that during his stay in Lima she is using to share experiences with prestigious Peruvian chef and foreigners, allowing you to learn and improve their skill with the bread.</p><p><strong>Source: Andean</strong></p>Avoid personal attacks against other users and may always be respectful and polite. Use the option "Report" if it considers that a comment is offensive to you or the community. Each user is responsible for what it publishes. Peru does not guarantee the authenticity, accuracy, origin or legality of the content published by users. To comment, login with your account.<br /><p><a href="http://peru.com/gastronomia/mistura-mejor-panadero-peru-presentara-panes-especiales-noticia-19336" target="_blank" rel="nofollow">View the original article here</a></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-108837127594671763.post-69318233565044511892011-09-11T08:18:00.000-07:002011-09-11T08:18:00.622-07:00 <p><img title="Chuchuhuasi: Un exótico aguardiente" height="262" alt="Chuchuhuasi: Un exótico aguardiente" src="http://www.secreto.netii.net/blogger//31969.jpg" width="470">Brandy Chuchuhuasi. (Photo: Internet)</p><p><strong>Ingredients</strong></p><p>-1 Bottle of brandy. -1 Piece of Chuchuhuasi. -1 Cup of sugar. -1 Lemon. -Dark soda. -Slices of lemon.</p><p><strong>Preparation</strong></p><p>Crosscut the chuchuhuasi and put it in a bottle with the brandy. Leave in maceration during 3 months.</p><p>After that time may prepare it in the following way: put sugar in a saucepan, heat, until it starts to burn, and it has completely melted.</p><p>Remove from heat and add lemon juice, stirring rapidly until it together well.</p><p>Place a tablespoon of this syrup in each glass and pour over the chuchuhuasi in the proportion of one-quarter of vessel.</p><p>Complete with the soda and garnish with a slice of lemon.</p><img class="img-autor" alt="" src="C:\Archivos de programa\ABS\Auto Blog Samurai\data\Peruvian food - Peruvian flavor\perucom\avatar.jpg">Avoid personal attacks against other users and may always be respectful and polite. Use the option "Report" if it considers that a comment is offensive to you or the community. Each user is responsible for what it publishes. Peru does not guarantee the authenticity, accuracy, origin or legality of the content published by users. To comment, login with your account.<br /><p><a href="http://peru.com/gastronomia/chuchuhuasi-exotico-aguardiente-noticia-18944" target="_blank" rel="nofollow">View the original article here</a></p>Unknownnoreply@blogger.com0