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In a place ... Aragon

In this new approach to the work of Don Quixote we track down some of the places that our fun couple followed the old kingdom of Aragon, places them that although they are identified in the work flatly, certainly the largest academic consensus Cervantes, wisdom, and a little imagination on our part, will help us in a crucial part of our business traveler.

And it is well known that Don Quixote and Sancho made their entry by Aragon from the south, most likely by Albarracín, after being arrested in a mall, where both spent the night. From there, two days later without incident came to the banks of the Ebro, needless to say, never entered the illustrious city of Zaragoza for reasons too well known by everyone.

On her footsteps and have counted two days after they left Mall of Don Quixote and Sancho reached the river Ebro, and was very happy to see Don Quixote because he looked and looked on the amenity of its banks, the clarity of its waters, the calm of its course and the abundance of its liquid crystals, whose cheerful sight in her memory renewed thousand loving thoughts.

know that Cervantes must have known the land of Zaragoza and tradition attributes who wrote several chapters for an alleged long stay he spent in the palace of the Dukes of Villahermosa (Pedrola). As told in the play, shortly after Don Quixote found a small boat that would mark the beginning of the first adventure Ebro lands

Going, then, in this way, he was offered it a small boat without oars or some other gear, which was tied to the shore to a tree trunk on the bank was. Don Quixote looked everywhere and did not see anyone

Following the success of the enchanted boat which ended with this waste, and Don Quixote paying the costs to some fishermen who were the owners. The couple turned away from the river and entered what looked like a jungle.

so happened that the next day, at sunset and out of a wood, tended the hearing by Don Quijote a green meadow, and saw the last of the people and approaching closer, learned that falconers were

Alameda near the Ebro Could it be the remains of the black forest well are cited in Don Quixote?


Regarding falconers proved to be the Dukes and some subjects, which were hunting and after a showy presentation with the Dukes, who by then had already recognized that of the Sorrowful Countenance by reading the adventures of The first part, decided to invite her home, palace or castle for more cheerfully enjoy the madness and ingenuity of both.

I say, let Sir Knight of the Lions to a castle of mine near here, where the hospitality that will make you so high a person must be just, and I usually do and Duchess all knights-errant that he come .

House-palace of the Dukes

Crest
entry
Inner Garden



staircase on this building
might say that dates from the middle XVI century and was built on a former castle. On the façade we can admire the Moorish brick type and spacious walnut door, also has two plants, which show railings and iron balconies palace type. Inside - which could not currently access for various reasons - there are several tapestries, rich furnishings and works of art, stands here a beautiful garden and a Renaissance-style staircase.
But especially with regard to what interests us, it should be noted that the palace is a constant presence of objects that rescue the figure of Don Quixote and Sancho with the Dukes of the novel: books, prints and even a beautiful 400 piece dinnerware motif the Quixote are some of the pieces alusorias that can be found in such illustrious abode .
On the other hand the tradition of Don Quixote is something noble house itself has been able to collect very well, and that they maintain the belief that Cervantes was in the palace at the invitation of Maria Luisa de Aragon seventh Duchess of Villahermosa, in fact still have a seat where reportedly a Don Miguel inspired, write some of the chapters about Aragon.

------------------------------------------------ ---------

Spoken and leave the palace and the Dukes Pedrola now and we will find the famous island of Barataria, where our good Sancho was appointed governor and served as judge to various and disparate cases.

are many who identify with the Alcala de Ebro island of Barataria, and is that in this part of the river bends in such a way that leaves people nearly forming a peninsula which, when the river overflows closely entire village.

View of town with the river Ebro

Look
Sancho, "replied the duke, I can give I give, which is an island, compact, well proportioned, and uncommonly fertile and abounds, where, if you know how to give skill, you can with riches of the earth gain those of heaven

................

Now I say that with all his attendants arrived at a place Sancho thousand inhabitants, which was the best that the Duke had. They gave him to understand that the island called Barataria, or both because the place was called Barataria, or the cheap and that he had given the government. Upon reaching the gates of the villa, which was fenced, the regiment left the town to receive him, the bells and all the neighbors showed signs of general joy and pomp took him to church to give thanks to God, and then with some ridiculous ceremonies handed the keys the people and he was admitted as perpetual governor of the island of Barataria .. According

tells the story, once Sancho took possession of the government of an island in the local church, he was taken to the seat of the court where he presided over numerous trials and sentences handed down wisdom to the great merriment of the audience .

Governor Sancho Panza took up residence in a palace with his retinue of pages, and a more formal and intrusive physical, which, we continuously review the food to be eating or not eating.
from history and remains of the palace or castle is little we can tell, is that until now have only arrived a few remnants of stone are not homogeneous. With respect to its original function, most likely serve to monitor the passage of the boats which was then hauled salt and grain from nearby towns to Zaragoza. Later in the particular time in the War of Succession, Philip V ordered the demolition of the castle, which is why today we can not recognize the plant and size, and that their place is occupied by houses.

back to work to remember that we had a governor Sancho serving his seventh night since he took office as governor.

tired ... no bread or wine, but to judge and giving opinions and making laws and pragmatic ...

a huge roar when he woke again it was another farcical misadventure where he was to lead and facing a full-scale invasion of the island.

- Gun, gun, Mr. Governor, gun, countless enemies who have entered the island, and are lost if not your industry and value to our aid!

When he finished the practical joke that was about to recovered his health, this, watching the sun forgotten armed his old ass and taking leave of his butler, secretary, and his beloved master room Doctor Pedro Recio, gone forever from the place for a week and delivered justice ruled showing great wisdom. - How great governor lost the Dukes!

"Make way, gentlemen, and let me return to my old freedom: let me go find the past life, that I resurrect this present death. I was not born to be a governor or protect islands or cities for the enemy to attack them they please. I better understand myself plowing and digging, pruning and ensarmentar the vineyards that make laws and to defend provinces or kingdoms. But

some good memories had to leave shortly Sancho Panza as governor four years later the inhabitants of the once Barataria, now called Alcalá de Ebro, decided to build a beautiful monument to the glory of its governor.

sculpture Sancho in Alcala de Ebro

The work in question shows a reflective Sancho with his wand in his left hand. The statue was inaugurated in the old century, specifically the May 8, 1995, its authorship is due to physician and sculptor Carlos Pérez de Albéniz, is made of bronze, weighs about four kilos, and cost about three million pesetas the time.

below and complete our journey leave a video Aragon where all your worships will enjoy the charm of some of the more quixotic above.




---------------- Information from
;
Aragon Don Quixote / Alonso Zapater .-- 1st ed .-- Zaragoza : Edit Ibercaja, 2005 .-- 180p: il. al., 12.5 x 18 cm .-- ISBN 84-8324-197-8

Along the roads of Quijote / José Guerrero Martin .-- 1st ed .-- Salamanca: Junta de Castilla y León, 2004 .-- 350P : il. al., 29x21 cm .-- ISBN 13-978-84-9718-167-9

Osteosclerosis Causes

Chile, kitchen of a fertile province

Chile kitchen of a fertile province

Recipes: Perol Seafood, Lobster Perol, Pehuén Corvina, Cake Catalana.

Much time has passed since Alonso de Ercilla y Zúñiga wrote "Chile, fertile province and reported in the Antarctic region famous," ... while others barest described our country as a "long and narrow strip of land."

This long country as diverse landscapes and climates is from arid desert to glaciers, extending from sea to mountains. Diversity along with the characteristics of each area, enabling the production of a wide variety of products that have been used to weave through the cooking time in history that have been combining diverse cultural contributions.

Day to day, or rather in the field work I usually do, linked to working with peasant organizations I have the luck to share with women and men is strongly linked to land and their communities. These enriching experiences provide firsthand knowledge: therefore able to collect ancient traditions in the performance of productive field, traditions and customs in food preparation, along with elements of popular culture.

Hence they come up a number of preparations are not well known elsewhere in the country, prescription procedures and products that are "not being registered, on the verge of extinction. Which would be a shame.

Today, one of the possibilities of getting to know some history of Chilean cuisine is using either book stories of travelers, anthropologists have been devoted to the subject, some historians and other social science professionals . There are few existing records of other sources, in this minute come into my heart several letters of Oreste Plath and Mayor Alfonso.

Even knowing the lack of written sources in order to learn more about our culinary traditions, it must be remembered that a milestone is the historian Eugenio Pereira Salas.

I keep reviewing old recipes and other writings about of our food and customs, these readings'm trying to find some references to preparations which I will now find it difficult sometimes to find data to support the origin or mode of preparation of several of the "curiosities" to you may encounter. Yet I keep reading and searching.

Nancagua Photo Expo, a dish of "Machito." Anabella

In "Taste and know of Chilean cuisine," written by Hernán Eyzaguirre, illustrated by Renzo Pecchenino (Lukas) I stopped with the secret hope of finding any of the information some of the foods that I have met in recent months for the IV and VI regions of Chile.

In the foreword to the book, Enrique Lafourcade reminds us know Chilean cuisine English cuisine, making a call to have this pre-Columbian contributions "of at least half of the raw materials used in our kitchen, without ignoring the procedures of the great nineteenth-century French cuisine related to the preparation of many of our dishes. His special sense these make me food when I think of these two regions have been more often in the past year.

added that like most things in Chile, "it is of a mixture of a partnership and sum of Old and New World "I dare to add, that now have joined: other items, ingredients and methods of preparation have come from distant borders and other nearest merge together or adding to our kitchen. Have proliferated dishes such as risotto of quinoa, deconstruction and other herbs, but that in the long tablecloth tables, as in everyday field does not keep pace.

Choclos wound cooked in broth. Anabella

culinary Our past tells us of two major features of Chilean cuisine: a series of dishes which is corn based (American) and other casseroles party whose base is the pig (English).

The book also brings us up to date with the late nineteenth century, citing the mining and stock market wealth, the middle class and Chilean aristocracy "refined" and importing French chefs, winemakers and wines produced. The growing middle class and the people become "the good food" at this time. Then the kitchen during the Popular Front proletarianization and appear in Santiago cook a string called "The large cache, and clubs were the radicals and the Democrats who ate plenty of good quality. Entertaining and fast

book this "Taste and know of Chilean cuisine" runs through our history of the kitchen from the writers until the beginning of last century, including the centennial. Chilean Cuisine covers discoverers and conquerors, kitchen miserable colonial captaincy general of Patria Vieja Patria Nueva, the Republic of migrants-with contributions from German, French, Swiss, Jews, Italians who were coming to our country 1850 and to this day.

The Chilean Kitchen which records are written by many, tells of a English peasant cuisine that combines turn of the century, with millionaires travelers importing from habits to "chef" and so many elements that are permeating our way eating.

Cooking with sun rolled cooked in solar cooker. Anabella

So far as almost all countries, Chile has been a strong counterpoint rural exodus and a huge urban growth, the market economy has displaced the livelihoods of the hand with a rapid development of trade and International transport events also affect what and how we are eating. That is why I believe it is essential now to take leave for the future track of what still can be found on tables and stoves away from large cities, there is live much of our history and our culture.

An important contribution to our historical memory in the book referred to is the end, a recipe recipes divided into 37 "traditional Chilean" and 15 of a prestigious, ancient and extinct restaurant capital the "Harlequin." I'll share recipes gradually.

It is worth saying that in "Flavor and knowledge of Chilean cuisine" as grouped in traditional recipes, going beyond the peasant dishes known today as the pork rolled, the charquicán, pomegranates and other beans. This list also adds the Hungarian Goulash, Montparnasse and Ham Risotto alla Milanese that are clearly introduction of hand preparations arrivals of immigrants.

I have to continue to review other books and cookbooks to see if I can find some reference to preparations that I found in my way. Continue my conversations and notes of the "findings" of former Chilean dishes and continue to learn from women who generously share their knowledge.


The
Perol

coquimbo Seafood Market 2009. Anabella

Although the RAE dictionary, Perol is described as "shaped metal container with two handles hemispherical used to cook food," my memories are of a regular plate in which the spatial locations was seafood, and is currently almost everywhere they offer are quarterbacks or gardens of seafood, to guide me in the preparation of a pot I pulled out this recipe that is not exactly what I keep in my memory, brings back memories of the north coast. Before I mention that the share Perol also prepared other latitudes and in our country specifically in Juan Fernandez is the 'Locust Perol. " Perol

Seafood Kitchen
practice
Chilean Miguel Subercaseaux

3 crazy cooked piures
1 bag (3 / 3 cup) 4 to
6 oysters
4 urchins
1 kg. as clams mussels
1 kg 1 kg clams

1 cup cooked shrimp tails (or frozen) ¼ cup oil

3 or 4 tablespoons lemon juice 2 teaspoons
gravy
Salt, pepper , chili paste to taste
1 or 2 chopped onions to taste and cushioned
2 or 3 tablespoons finely chopped parsley Cook

crazy (already cleaned) in boiling water for 45 minutes in pressure cooker.

languages \u200b\u200b Remove and clean the sea urchins. Wash the clams, place them paraditas on a plate and bathe it with boiling water to cover. When cool, remove the shells sacándole stains and clean the black parts. Cook

steamed mussels, that is, well washed and placed with little water, over medium heat 5 to 7 minutes.

oysters are cleaned and left only the medallions.

Combine all seafood, alíñelos to batting with oil, lemon juice, salsa, chili pepper and salt. Serve with onion and parsley. Perol


fernandeziana lobster (for 4)
De http://www.jumboblog.cl/masdetallereceta.asp?id=114&cat=4

2 live lobsters 1 / 2 kilos of potatoes ( 4 app)

1 carrot 1 / 4 squash sweetpotato
Garlic, red pepper and green onions (to make a sauce)

toffee 1 bouillon salt to taste cilantro oil a sauce is prepared in a large pot, cut the lobster into pieces and take out the coral and placed in a cup part. The lobster pieces were poured over the sauce and stir, then add the cut potatoes as for carbon, along with the equally zucchinis, diced carrots, stir well and adds plenty of water until cover everything, add salt to taste. Cook it all for 30 minutes. While cooking the coral that is in the cup begins to stir vigorously with a spoon for 2 minutes and pour over the pot, stir the pot until everything is incorporated and cook another 5 minutes and removed. Dishes are served in abundant clay placing pieces of lobster and garnished with cilantro or cibulette to taste Serve with white wine.

Corvinas Valdivia river market. Manuel Pinto

Pehuén Corvina (or sprocket). (6)
Yanet Fernandez
Cañete
Region VIII First competition in Chilean Traditional Kitchen
Prodemu

1 kg.
corvina fillet 1 medium onion, sliced \u200b\u200b1 medium carrot pen

grated 1 ½ cup apple cider 2 cloves garlic
milled Stone
1 teaspoon finely chopped thyme
Salt and pepper to taste For sauce
Pehuén


pine nuts ½ kilo boiled, peeled and cut into slices ¼ kg
Changle
cooked shredded 1 cup whipping cream ½
teaspoon grated nutmeg 3 tablespoons rum


merquén 1 pinch 1 tablespoon of raw flour, dissolved in a little milk Salt to taste
.

Make a dressing with apple cider, garlic powder, thyme, salt and pepper and let marinate the fillet of sea bass in the mix for an hour approx. Then Grease a tray of clay medium and cover with grated onion and carrot pen; available on this marinated sea bass and the excess of the mixture. Take the preheated oven, for 25 minutes, check a couple of times and if you notice that the marinade is too dry, sprinkle with more cider mixed with water.

While fish is cooking place in a small saucepan, prepare the sauce, cream, nutmeg and merquén simmer for 3 minutes. Then add the pine nuts, sliced, shredded the changle, rum and flour dissolved in milk. Let thicken if the sauce is too thick corrected milk.

To serve, in a large, shallow dish put juice leftover from cooking the onions and carrots. About this has a bit of bass and bathe pehuén care with the sauce cover the fish with the greatest amount of pine nuts and changle. Serve with sauteed potatoes and sprinkled with finely chopped celery.

The monkey puzzle tree is sacred to the Mapuche and the Canelo it is for the Machi. The nature itself is sacred to native peoples who see it as the reason for their existence. Without the nature there would be no life on this earth and without the diversity of species would not exist man.

Aboriginal peoples from very early and with few exceptions have been trying to replenish what you have borrowed from it as true and innate naturalists. The Pehuén has always been the protector of the Pehuenches tree which has granted keep offering fruit in the form of edible seeds rich in carbohydrates, minerals and proteins, this seed is the pinion. The

Pehuenches pinion feed consumed cooked or roasted, in the form of flour or bread, as a basis for stews and also in the form of wine. Its taste can be associated with goodwill and chestnuts.

Catalan Cake recipe
Antigua serenense provided courtesy of Dona Raquel Herreros de Herrera.
In Taste and Know Chilean Cuisine. Hernán De Eyzaguirre
Lyon.

Preparation
Joining purpose flour ½ pound and ½ pound of flour durum (one pound up to 453,592 grams semolina flour is the name given in the north to the wheat farmer.)

Stir well and then they break 12 eggs. It makes a good mass and soba. There is a hole in the center and you put 4 tablespoons melted butter hot, but not boiling.

are added 3 tablespoons of melted lard fat. (The butter and the fat is melted separately). It binds everything and soba enough. It uslerea. Round leaves are cut. Do not puncture.

hot oven is carried. If the mass is included, gets off with a trowel. The cake is assembled with three leaves.

Preparing the filling: Boil
½ pounds of brown sugar in three cups water with orange peel, cloves and cinnamon. After boiling enough strain and point to him again until thick.

Take half a pound of durum flour and stone ground Masita and prepared with 1 egg, 1 egg yolk and a pound of flour. With all this becomes a mass, adding milk, cut into strips and put in the oven. Then ground well and add the molasses.

nuts are roasted, cleaned and shredded and added to the molasses, which should look like delicacy. Just fill mass of leaves a little to bring the sides once assembled the cake.

Interactive Game In English

red wines Plains

long ago that a wine brand is being co usual lunch and dinner my home, and for this and some other reasons I'd like to share with you this wonderful broth slowly made its way in a market increasingly professional and competitive.

wines of which I speak are those belonging to the famed brand Lordship of Valdepeñas Plains, which is one of the best-selling wines in our land. The winery: Bodegas los Llanos, was founded in 1875 by a bourgeois family under the name Bodega Caravantes later integrated into Harvesters Suppliers SA (Group of wineries Vinartis) resulted in that mark that day comes to conserve anything negligible figure of 30,000 barrels in two giant ships ground concrete and wood. One might note as a curiosity that the ships are a large underground network of streets devoted their names to poets and artists associated with the resort: Sagrario Torres, Juan Alcaide ...

Among the wines produced by this company are the following brands: Manor of the Plains and Pata Negra as the most important for production and quality can also be found Don Opas or tournament among other minor brands.

Now let's move to expose the tab of each of the various types of red wine that set the mark Manor of the Plains.


Wine: Tinto Cosecha Joven
: 2007
Variety: Cabernet-Sauvignon
Alcohol: 12.5
Pairing: grilled meats, cheeses and sausages
Temperature: 14 to 16 º C



Wine:
Tinto Crianza Vintage: 2006
Variety: Tempranillo
Alcohol: 12.5
Food pairing: grilled and stewed meats
Temperature: 16 to 18 º C



Wine: Tinto Cosecha
Book: 2004
Variety: Tempranillo
Alcohol: 12.5
Pairing: Roast and stewed
Temperature: 16 to 18 º C




Wine:
Tinto Gran Reserva Vintage: 2002
Variety:
Tempranillo Alcohol: 12.5
Pairing: stews of meat, game and Iberian
Temperature: 16 to 18 º C

- Brief explanatory guide -

Young Wine: Known as the wine of the year, prepared for immediate marketing, in the year. It has not gone through the process of aging in barrel or, at most, less than the time prescribed by law for aged wines. On its own terms, preferential consumption of these wines is spring, when their qualities are more mature, losing strength in the fall, some wineries bottle their youth but gradually, until they do not start a game ends with another, keep the broth in insulated tanks to maintain all its properties.

Crianza: The red wine must have spent an aging process of two years with a minimum of six months in wood (some regions such as Rioja maintain a year) and should be released in its third year.

Wine Book: The red should spend three years in the cellar, of which at least one must do it in a barrel. It is sold in its fourth year.

Wine Gran Reserva: only reach this stage of aging which are considered the best vintages. The red must have been at least two years oak barrels and three in bottle. His marketing is produced in its sixth year.

Cabernet sauvignon: Originally from French Medoc, has spread to five continents, becoming the most widely cultivated red variety of the world. Provide a great support to the aged wines. Provides color depth, structure and finesse.

Tempranillo: also called ink the country, offering wines of great finesse, well structured and remarkably aromatic. is the main variety in a dozen names of English origin, including Ribera del Duero.


- The recommendation of the server -
Firstly
say on the one hand I am not an expert taster, not pretend to be, but I know what I like when I test it, on the other side one thing is certain: for taste, colors, and certainly as far as referred wines even more, each one of us of our father and mother and therefore say that this wine is good and the bad one is at least something daring. But yes we can record the opinion of a server after trying the four wines in question. The young

would say that it is a good wine to drink nice and cool, and that young people keep their properties much more than others and therefore not lose flavor and get a little colder, hence the recommendation to lower the temperature to about 14 ° C, finally to indicate that its price is about 1.5 euros or something less, the aging is a wine of such stop-gap does not stand out too much in any aspect, taste very soft but compared with others in their price, about 2.75 euros, is acceptable, the reserve is another story, the perfect combination for money this brand of wine with a pleasant taste to the palate, it good companion to the table, the large reserve under personal assessment is the most disappointed, it is somewhat bitter end. Perhaps the grape is best suited for this type of wine, whatever it is, by its price-about 3.75 euros, we can find other wines taste better.

Conclusion: it goes without saying that the reservation that we recommend most bitterly, and the one that best balances the tandem for money brand. Its pleasant taste and low price makes this pleasant meal diner who, encouraged by a flavor that never disappoints, has embarked on writing this last entry discovering you all for your good properties.

Hope you enjoy it. PD

"and a chorizo \u200b\u200bde Salamanca red all know well,"

---------------------
Information from:

http: / / www.gbvinartis.com / vinartis.html
http://www.elcorteingles.es/vinos/
Guide Wine Tourism in Spain (2005) .-- Madrid: Anaya, 2005 .-- p. 751; Il.

al

How Old Is My 2 Inch Goldfish

Toledo at 360 º

In this new entry I would like to rescue from a series of panoramic cyberspace Castilian capital of such beauty that I could not resist a record of them and their creator. Firstly

is sick must comment on the work of its author: José María Moreno . We're talking about a professional photographer based in Bargas (Toledo) that leads to his credit a long history of photographic material: numerous solo and group exhibitions, awards and work for all types of businesses, media and government, and a countless number of books published, is your cover letter in a more comprehensive professional curriculum.

The photographs are 360 \u200b\u200bdegrees, so we can see any point in the image as they were in the place ourselves, from heaven to the very ground beneath our feet. Once you click the picture you can zoom in and out with the mouse in addition to the possibility of making it full screen to the delight of the hearing. Finally one could say that all contain a little blurb explaining that helps Internet users to view and understanding of the images shown. Ultimately

and so far the closest and realistic in this area can be found on the city of Toledo.

These are just some of the images we see in the space of the photographer.

Boo Hill
Mosque of Cristo de la Luz
The Jewish House Bathroom
Cava
Alcántara Bridge Plaza del Ayuntamiento

Convent of Santa Isabel Kings, backyard.
Transito Synagogue

---------------- More pictures and information visit the website of the author.
http://www.josemariamorenofotografo.net/

Denim Maternity Jumper

goat - yacon extract

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Ludeman Eng Alfredo Lazaro Gutierrez: razones145@hotmail.com

Topics:
* Goat Competitiveness in Caserio
* Yacon extract sugars
* Importance of yacon
* Quantification of oligofructans Mesoamerican Agriculture
According
Costa Rica

According Agronomia

Mesoamerica

SUMMARY: COMPETITIVENESS AND SUSTAINABILITY OF THE ACTIVITY IN GOATS CASER IO SAN PABLO (DISTRICT CATACAOS) Piura - PERU

Author: Mr. Alfredo Ludeña Gutiérrez-UNP-Piura-Peru: E-mail: razones145@hotmail.com

The Population of the village of San Pablo, with respect to educational level shows a low level, where 55% of the population has completed primary school and 29.03% are illiterate artisan goat management exist, exist 8.2% 1.229 mortality of goats, plus a waste of fresh milk 68%, with poor sales turnover of goats with tenure of 2 to 3 years and extensive exploitation of 98%. The number of goats (6.867 units) is higher than sheep (2,330 units) benefited in the municipal slaughterhouse in Piura, but much less than the regional level 386.865 goats in Piura. There
traders in the city of Piura, which can be linked to this activity goats in the village of San Pablo, as suppliers 15 veterinary centers, training centers at least 4 institutions, all located in the public sector, financial institutions at least 4 fit to grant agricultural loans, local banks (Piura, Sullana, Paita) and Mi Banco, fragmented and disjointed goat buyers while potential competitors.
marketing channels to the activity found in goat in San Pablo is: a) Producer - Intermediate-gatherer-consumer, b) Producer-Consumer-Broker, c) Producer-Consumer. Currently there
sustainability of the activity goats in the village San Pablo, this can occur with the use of dairy products, cheese, yogurt and other, of the 860 goats in the village of San Pablo can get 602 liters of milk daily , with an average production of 0.7 liters of milk each goat, obtaining 50.2 kg of fresh cheese (10 liters of fresh milk, 1 kg of cheese). The gross profit margin for possession of 35 goats pays an average of S / 200 soles, including meat and household consumption, where their costs are reduced. Caprino sector analysis in the San Pablo area results in very attractive, with a weighting of 80%, lack of product differentiation and market goats in the instability of informal competitors stay in the activity goats.

Yacon extract sugars from

1.IMPORTANCIA and chemical composition of YACON

According AGRONAT (2001), the consumption of yacon
reduces sugar in the blood, reduces the amount of cholesterol and triglycerides
(against arteriosclerosis),
favors the development of bifidobacteria and the Bacillus subtilis
in the colon, prevents the growth of microorganisms
decomposition on
tend to cause diarrhea, improves calcium absorption, stimulates the synthesis of complex
B,.
yacon leaves also contain flavonoids, terpenes and sesqui
other substances with activities quote
protective antioxidants and therefore are used as an infusion.
The yacon contains Inulin and garlic, onions,
artichokes, radishes, etc. Inulin is an oligofructose
featuring low caloric values \u200b\u200b(1 to 1.5 kcal / g), there are digestive
that links B (2-1) between units of fruitful
can not be hydrolyzed by enzymes
human digestive.
vitro studies have shown that in the
FOS (fructooligosaccharides) are metabolized by the bifidobacterisas
selectively and that this selective fermentation
induces a decrease in pH of
medium due to the production of large quantities of lactate
and acetate inhibit the growth of E.
coli and Clostridium and other pathogenic bacteria such as Listeria, Shigella or Salmonella
.

Inulin and FOS are now being included
numerous human and animal food products
for its positive effect as Probiotic
stimulating growth of nonpathogenic intestinal flora.

In Peru there are more than 1 000 000, diabetes patients and Piura
250 000 people suffer and
that there are other
dangerous diseases such as hypertension and increased cholesterol causing much damage produced
death.
These diseases are caused by obesity, in
stress and poor diet high in fat, flour and sugar
. Hypertension
.- Because of the lack of knowledge
eat foods high in saturated fat
(animal fats, oils heated) and consumption of excess salt
cause increased blood pressure
with the risk of stroke brain.

2. FLOWCHART YACON EXTRACT PROCESSING ENTERTAINMENT


WASH
SELECTION CUTTING STRIPPING


WHITE PULP FILTERING
CONCENTRATION

PACKAGING

3. postharvest
In comparison with other roots, yacon is exceptionally susceptible to physical damage, especially during harvest and transport. The roots are attached to a neck strain by thin fibrous sometimes hard to break. During the traditional harvest the roots are pulled tightly to remove them from the strain. The problem is that by breaking the neck occurs, usually a wound at the root and thus a likely source of microbiological contamination. It is preferable to use a knife or other tool to make a clean cut in the neck without affect the integrity of the roots.

suffered many blows roots during harvest easily mishandled when carrying heavy weights during packaging and transport. It should be quite susceptible to cracking and breaking easily by this kind of manipulation. The soil adhering to the surface of freshly harvested roots can provide protection against friction and dehydration during transport. For this reason, it is advisable to avoid washing the yacon before transport. Studies have shown that after harvest the roots begin a rapid process of change in the chemical composition of sugars:
Losfer are hydrolyzed into simple sugars by the action of an enzyme called fructan hydrolase, which converts fructose, sucrose and glucose. After a week of storage at room temperature, about 30 to 40% of the FOS will have been converted into simple sugars (Graefe et al.2004). However, the conversion speed is slower when stored at refrigeration temperatures yacon (Asami et al.1991). Refrigeration temperatures are also useful for reducing the rate of decay and deterioration of the roots during storage.

4 .- DESCRIPTION OF PROCESS
* Raw material reception .- was performed weighing the raw material purchased, noting that the product is in good condition in general appearance, as culture age 7 to 8 months, fresh without drying in the sun, free of contaminants and structure in good condition.
* Cleaning .- operation that is to separate the leaves, stems, roots I impurities that are not part of the process.
* Selection .- be done manually to remove the damaged Yacones (Hong, broken, small, etc.).
* Wash .- Using clean water, washing is done by immersion and / or spray, to eliminate dirt and debris disintegrated plant.
* Pelado .- Using stainless steel knives and / or peeling of tubers suitable. Chopping .-
* To avoid too much exposure time in the air, dip sliced \u200b\u200byacon in process water to minimize browning. * Bleached
.- In order to limit the browning of the product and inactivating their natural enzymes, in addition to softening the product to facilitate grinding. This operation was performed at 100 ° C for 20 minutes.
* pulping .- Using a household blender, you get a colloidal solution. • Filtration
.- To facilitate operation, the obtained is washed with water at the time that is filtered, using a clean organza, obtaining a dark green filter. 2:1 dilution.

• Evaporation .- The filtrate is placed in a stainless steel tub, in order to eliminate free water to a boil, use the wooden paddle to stir and evaporate through turbulence water more quickly. This operation is performed at atmospheric pressure. • Concentration
.- Using a refractometer, the concentrated extract of yacon, Brix is \u200b\u200bmeasured, up to 62 º Brix, paralyzed flame. • Packaging
.- The hot filling is carried out in sterilized bottles and caps, taking into account the health and hygiene of staff and materials used in the process.
Considerations: When heating foods rich in carbohydrates, like potatoes, rice or cereals produce acrylamide. It was found that this substance in French fries could be up to 500 times the WHO maximum limit allowed in drinking water (1 microgram acrylamide / water filter).
Acrylamide, solid, colorless, as a possible carcinogen to human health.
The carob syrup, yacon extract sources of carbohydrates are under high temperatures, should be analyzed for the quantification of acrylamide.

Author: Mr. Alfredo Ludeña Gutiérrez-UNP-Piura-Peru: E-mail: razones145@hotmail.com

The Population of the village of San Pablo, with respect to educational level shows a low level, where 55% of the population has completed primary school and 29.03% are illiterate artisan goat management exist, there 8.2% of mortality of 1.229 goats also a waste of fresh milk 68%, with poor sales turnover goat with tenure of 2 to 3 years and extensive exploitation of 98%. The number of goats (6.867 units) is higher than sheep (2,330 units) benefited in the slaughterhouse municipal Piura, but much less than the regional level 386.865 goats in Piura.

There

traders in the city of Piura, which can be linked to this activity goats in the village of San Pablo, 15 veterinary centers and providers, training centers at least 4 institutions, all located in the public sector, minimum 4 eligible financial institutions to grant agricultural loans, local banks (Piura, Sullana, Paita) and Mi Banco, goats buyers fragmented and disjointed, yet competitors potential.

marketing channels to the activity found in goat in San Pablo is: a) Producer - Intermediate-gatherer-consumer, b) Producer-Consumer-Broker, c) Producer-Consumer.

currently no goats sustainability of the activity in the village of San Pablo, this can occur with the use of dairy products, cheese, yogurt and other, of the 860 goats in the village of San Pablo can get 602 liters of milk daily, with average production of 0.7 liters of milk per goat obtaining 50.2 kg of fresh cheese (10 liters of fresh milk, 1 kg of cheese). The gross profit margin for possession of 35 goats pays an average of S / 200 soles, including meat and household consumption, where their costs are reduced. Caprino sector analysis in San Pablo area results in very attractive, with a weighting of 80%, lack of product differentiation and market goats instability informal competitors stay in the goat business.

To read the full research paper please contact:

http://www.capraispana.com/mundo/competitividad.htm

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Ocharley's Cherry Lime Margarita Recipe

Chile, foods: past and future

Chile, foods: past and future

Recipes: Artichokes in a crowd, Eel, Octopus Rapa-Nui, oysters au gratin, apple apricots with toasted flour (Dessert Mapuche).

osobuco Casserole, Rio Hurtado 2009. Anabella Photo

In this day and age is not uncommon to talk about asset quality meals. There are countries that began some time ago to make the work declared intangible heritage of humanity meals "typical." In much of the world there is growing interest rescue and distribution of products and preparations that distinguish also spoken increasingly designations of origin. Moreover there are a growing influence in the kitchens of all nations, products and recipes by globalization are at hand.

In Chile, for some time have been adding various players to recover and revalue our kitchen complex and interesting task that gradually come together researchers, cooks, people and institutions linked to production and tourism , agencies working with women, indigenous and peasant producers.

needs to be done and especially me appears the need for greater dissemination of what has been done.

If we stand at the country level that gastronomy is a strength, not only for the reactivation of the economy and tourism, there are other edges that have a lot to do with the daily life of the inhabitants of our country and what we're eating. With the health problems caused by the change in the type of food we are eating, with traditional products that are being left to grow. While I think it is time to go clearing some ideas about what we understood to Chilean cuisine and what we want to promote and project the future.

Chile has strengthened the export item, our climate and other production related factors affecting agricultural silvo to obtain products of excellent quality that are exported to the world.

Chilean small and medium producers have been released and, following current trends are "innovating", some exporting. But we are aware that neither the Chileans themselves are well aware that occurs throughout the country, it is not easy to find many domestic products at any fair or supermarket across from Chile.

figs stuffed with walnuts and raisins. Culinary competition. Rio Hurtado 2009 Photo Anabella

Chilean Cuisine

Our kitchen until a few years ago was basically relegated almost alone to be prepared at home and getting into "bites" and few restaurants offered in its menu of traditional dishes our kitchen except for a pair. As well the thing some time ago, I read that someone described as the poor relation of an emerging country and now (read about Chilean food) "seems avant-garde art."

says this change of perception directly related to the work of some chefs, who "reinvented" the merquén, rediscovered the quinoa, potatoes and even the Jerusalem artichoke chilotas northern Altiplano. He joined the push from some agencies.

also has to do with that little by little there are preparations and domestic products have been incorporated in some letters from places that are far from being bitten.

is undeniable that there is progress, even the national culture fund is now possible to apply traditional food item (bottom of intangible heritage). In regions there is also a growing workload of collecting, and disseminating traditional recipes and preparations. As I wrote earlier, we're getting ready to countless events, exhibitions and activities related to the topic.
From my perspective, there is still a long way to go ... and we can all help shape the identity of our kitchen.

Contributions from old recipes and recent collections.

Luckily we still find products that have been used in our kitchens since ancient times, with this we can re-engage our daily menu and festive preparations were made long ago. As in these times of concern about calories and fat intake is more aware that in those times, it is not no sin to make some substitutions in the ingredients, ie instead of butter or margarine, oil or animal fat, sucralose instead of sugar. I see no problem to use more refined techniques or presentation of the dishes more suited to the times, the only objection that I have said regarding the names, I hope to be in Castilian. A

take advantage of the products of our land and our sea!

Artichokes in the pot, Anabella Photo 2009.

mess Artichokes
practical Chef Chilean 1916


12 artichokes 2 tablespoons butter 50 grams of fat

stock ¼ liter

1 bay leaf 1 teaspoon salt and pepper

choose twelve artichokes are tender, the I removed the outer leaves from the center i lint, then wash well i mui left distilled. In a skillet, heat two tablespoons of butter and put in them the artichoke hearts until i take excurran color, is placed in a pan of bacon slices with broth, bay leaf and oregano, salt, pepper i was left to cook simmer. I is reduced sauce is served whole.

Anguilla pescaypique.blogspot.com/2009_07_01_archive.html

Anguilla
Galdámez
Master Recipe Food and beverages for Chile 1972 Mayor Alfonso


Pass the background eel warm and you peel with a knife until it is white, washed several times. Casings are removed and washed with fresh water. Cut into 30 to 40 centimeters.

Make soup, snacks such as potato girls, onions, add pepper, cumin and garlic, oregano and pepper. It gets pot with boiling water and drop pieces of eel, while s will add some chopped rice or bread.

Octopus, Coquimbo 2009 Photo Anabella market

Rapa-Nui Octopus
Indian Culture and Food in Chile
FAO - 2005 FUCOA
medium
1 octopus
cooked and chopped 1 banana or plantain is not very mature
4 raw clams or some brandy Pisco

1 red onion 4 slices pineapple

4 oysters

raw, cooked octopus, prepare a skillet and heat until hot to the max, add vegetable oil and add onion, cut into julienne (careful, it can turn on the satin but this will give in smoky required.)

Then add the chopped octopus, diced 1 ½ cm. thick, seafood and saute quickly, turning off with a little brandy (note: this term is related to lower boiling and not to put out the fire).

now Add banana and pineapple, continue to cook for two minutes and extinguish the fire. Serve with white rice mold.

Oysters, Photo Anabella

Oysters au gratin
practical Chef Chilean 1916
3 dozen oysters

Lemon (juice)

flour 1 tablespoon salt i
pepper 2 tablespoons butter, bread crumbs i

parsley
large oysters are picked fresh, open i peel off the shell, is stored in a juice cup that bounce. Placed back in the shell (washed), put them i salt pepper, lemon juice i whipped butter with lemon. With the juice of the oyster, which is strained, makes a clear sauce with butter i teaspoon of flour each oyster will put a little of this sauce, sprinkled with bread crumbs i is given a bit of butter lemon i worked with parsley on top, is put in the oven for five minutes. Served on a napkin.

apple apricots www.ventus-aliance.cz/es_va03_grub03.htm

apple apricots with toasted flour
Dessert
Mapuche Indian Culture and Food FAO in Chile
- 2005
FUCOA

apple apricots Roasted Sugar Flour


Cook the apricots in water and sugar, let cool and then serve with toasted flour.

NOTE: The recipe does not indicate quantities, which should combine the ingredients to taste.

Women Flashing On Camera

The new Alcan Toledo and Cervantes

A mythical place in the history of Toledo and directly related to the work of Cervantes's most famous: the missing Alcan.

And in Chapter IX of the first part of Quijote, the author takes us back to this old area of \u200b\u200bToledo to find a solution to the sharp cut happened in the previous chapter, and they wanted to mention the fierce fighting that don Don Quixote had with a squire Biscay.

... when I was a day Alcan Toledo, a boy came to sell some pamphlets and old papers to a silk mercer, and as I am fond of reading, even if the paper torn from the streets, carried my natural inclination of this took a briefcase of the guy selling; vile characters I met as Arabic, and since , although he knew, not knew how to read, I walked looking at whether there were any Moorish seemed aljamiado that read, and it was very difficult to find such an interpreter, as though he sought one for an older and better language found him.

In this chapter a bit later we discover that the true narrator of the adventures of Don Quixote was nothing but an Arab historian, Cide Hamete, so that Cervantes, in some sense, become an active character of the work, only reproduced as found in the folders of Toledo Alcana Moorish through a translator. Therefore
this literary device of a second narrator serves to give greater credibility to his novel and is fed up used by the writer.

it occurred to me that these pamphlets contained the history of Don Quixote. With this idea I pressed him to read the beginning, and in doing so, returning from the Arabic offhand into Castilian, said said, "History of Don Quixote de la Mancha, written by Cide Hamete, Arab historian.

That said, back to the beginning of the entry: "a mythical place in the history of Toledo" , and is that the end of this new entry is other than to show all readers part Quijote the place that Cervantes chose the setting for a happy discovery.
first locate, I should say that Alcan is a Hebrew word meaning fair or market, as in this place in medieval times was a busy and varied trading place with lots of stalls, being then known as Toledo Jewish under .

So it's not strange to think that Cervantes, who knows the neighborhood - Substantially reduced s late-sixteenth - decided to explore in a few old papers that were to be sold to a silk mercer the adventures of Don Quixote, and that this was Alcana silk market which coincided then with great flourish in the City Imperial.

Then we will introduce a series of images by some of those streets on the eve of s-XVII inspired the Prince of Wits to create your narrator Arab Street

the trimmings


Calle de la Sal
Cruise

Salt


Street Synagogue (remember that it was the ghetto child)


Alley
Fraile

Plaza of the four streets

plate Alcana reminder

these images I hope that all those who remember the episode has fueled the imagination to recreate a curious Cervantes , seeking and read in any paper written distracted gesture that would satisfy his natural inclination.