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.

Non Acetone Nail Polish Remover Safer

Chilean Cuisine, with a view to the kitchen

Chilean Cuisine, with a view to the bicentenary, or "our dishes in modern times."

Gone are the holidays and this year the celebrations continue at Chile and "culinary ephemera." By the end of the year and as usual in Santiago will sample traditional INDAP, in which peasant producers delight us with their products. Also told me a couple of days in the Plaza of the Constitution, there will be a producer also shown, but in this case are organic farmers. Well

and if repeated the hand of the summer just past, we must be attentive to the many local events to be held since the summer and the harvest in many locations throughout Chile. And from there to the Bicentennial itself, sure we expect many more activities, events and tuticuanti linked to the kitchen and Chilean cuisine.

Not to be outdone, and by joining with this modest contribution, I finally rebuild the list of recipes already published and allow directly linked. With this I hope life easier for those who asked. Even I'm surprised at the number of prescriptions collected in the blog, among the old recipes and some that I have been collecting in my wanderings through the countryside, trying not to leave out some of the circulating on the Internet.

http://www.cybertour.cl/modules.php?name=News&file=article&sid=120

Did you know that in March 2010 , chef around the world will gather in Chile?

four years ago, ACHIGA began the countdown to what will be brought to Chile more than 500 experts in cuisine from around the world for the Bicentennial. A story of 2006 reads "For the first time in history, one Latin American country won the completion of the 34 th World Congress of the World''''Association of Cooks Societies, which represents 10 million professionals cuisine 70 associations from five continents. " The underlying idea is that the considerable contingent of chefs from five continents, has the opportunity to learn about our culture through our food, along with the attractions offered chile.
How
event catches us about our meals?

with an overview of the most varied ... there toiling to investigate and rescue the culinary traditions from different angles and practical and academics, other spreading what is, while others argue that there is an identity in the Chilean cuisine. On the other hand slowly, are increasing Chilean dishes on menus of different types of restaurants.

Officially, the country has been concerned to promote products outside Chile, also undertaking a series of chef culinary presentations by national, who have taken pains to recreate traditional dishes or refresh with new cookbook contributions using standard products but with new techniques and presentations.

shame that these types of issues and activities, they generally have little space in the media. Fortunately the last time new instances have been escalating for socializing activities and reflections on our food (and drink).

Today I depart for a script as I will refer to preparations, dishes and / or ancient recipes, this time share things today no less interesting.


http://www.achiga.cl/

Chilean cuisine in culinary competitions

A couple of times-perhaps less than they would have found news-ACHIGA (Chilean Gastronomy Association), this time I seemed to have a "concept picture" of where are the proposals of the Chilean cuisine in hotels, restaurants and samples in which Chile involved, it would be interesting to review some of the contests of this association and their respective awards, here are a few ...

XXI National Food Competition organized by ACHIGA

Category Full Menu,

Entry "Conger warm in two firings, served with tartar artichokes and avocado, served with salad leaves and citrus dressing. "

bottom plate "Roulade of turkey stuffed with spinach and figs, served with a sweet potato and carrot flan perfumed with ginger, caramelized endive and fresh tomato sauce and turkey jus." Dessert

"chocolate nougat and nuts, brie cheese mousse and basil, served with caramelized tangerines and raspberry coulis."
Felipe Farias, Opera restaurant.

www.cronistas.cl/noticia173_Concurso.html

XXII National Gastronomy Competition ACHIGA
In both categories were: Category
Chilean Traditional Kitchen
Silver beef in red wine with mashed potatoes and asparagus pumpkin.
Alvaro Barrientos, La Fuente Chilena.

Ajiaco nortino of alpaca, llama and potato cornstarch.
Rodrigo Duran Chain Hotel Arica Panamericana. Stew

San Juan.
Mauricio Santos, Santiago Park Plaza Hotel.

crab cake with squid.
Eduardo Miranda, Central de Restaurantes Aramark, Casino Banco Santander. Full Menu Category


There are several medal, gold, silver and bronze, plus an honorable mention, but unfortunately do not see the dishes presented. If data for other categories;

Best Conger
entry in two firings. Hugo
Oses, Los Buenos Muchachos of Cumming. Best Dish


Medallion Fund turkey with dried fruit, carrot pudding, vegetables and thyme sauce with roasted tomatoes and peppers. Rodrigo
Bell-Ville, Jumbo Corner, Maipú. Best Dessert


chocolate terrine, red fruits with pepper and chocolate brownies with nuts and orange.
Luis Díaz, Santiago Park Plaza Hotel.

www.cronistas.cl/noticia173_Concurso.html

XXIII National Food Competition ACHIGA

Category Chilean Traditional Kitchen

"plain shrimp Chowder and bread" French "as in Ñiquén."
Chef: Sergio Rocha and assistant Nicole Farina.

"Koru kawel with Tukum and iwiñkofke (horse stew and buns with pebre locro mote)."
Chef: Juan Carlos Quiñeman, assistant Vivian Reyes Hotel Four Points by Sheraton Santiago.

"Charcoal Lapas in the pantheon of fisherman."
Chef: César Nicolás Ramírez and assistant restaurant Salvatierra Central Aramark - State Bank. Honorable Mention



"Greda chilota."
Chef: Juan Marco Vargas Llanquihue and assistant restaurant Aramark Central - Clínica Las Condes.

Aramark - Clínica Las Condes.

www.cronistas.cl/noticia173_Concurso.html

Category Menu

The winner of this category will represent Chile in the Latin American Grand Tournament Azteca, to be held from September 30 to October 2, in Mexico City. Therefore, this year's national tournament bases were adjusted to Aztec contest rules, giving each participant the same main products are given in the Mexican tournament held each chef prepared, consisting of input and Main Dish. To entry was given a salmon, 20 pieces of Ecuadorian shrimp and 5 pieces of scallop in its shell. For primary production was half a piece of pork, half a head of pork and two pieces of pork leg. Plato

entry: "Secrets of the Sea"
Entree: Pork in three versions. Smoked Croquette, and Provençal. "
Chef: Carlos Gonzalez and assistant Mauricio Núñez de Hotel Radisson. Plato

entry: "Symphony marine tropical
Main Course: Pork Delicias"
Chef Homer and assistant Burgos: Restaurant Jonadab Dominga Flores. Plato

entry: "Pacific Salmon cooked in their skin, accompanied foam curried yogurt and mint.
Main Course: Pork loin stuffed with pork and fruit farce museums accompanied by two sauces: the black pepper and beer. "
Chef: Ramon Gonzalez and assistant Gustavo Sheraton Hotel smoked.

input tray
Honorable Mention: "Smoked salmon on sauce artisanal yogurt and mini fresh watercress and radish salad, crispy potato. Blossom shrimp stuffed with oysters, pebre avocado and tomato on pesto of parsley, cappuccino scone shrimp and crispy ginger merquén.

Main Course: Braised pork roll stuffed with spinach and butt, mashed sweet potatoes honey four spices, pig-footed farce cover asparagus, wrapped in leaf turnip confit leeks in butter sauce, late harvest red wine sauce with hazelnuts.
Chef: Sebastian Martinez and assistant: Agustín Escobar of W Hotel. Best Entry


"golden salmon with coriander, stuffed with caviar black on black kinwa avocado. Ecuadorian Shrimp capeletti crunchy, marinated in olive oil and aroma of tandoori mushrooms duxelle artichoke bottom. Scallops with vanilla on papaya chutney and basil foam. "
Chef: Luis Rojas and assistant Victor Santana Hotel Plaza San Francisco.



Best Main Course Pork three cooking with sauces, over rustic mashed potatoes, mushrooms and bean duxelle in butter.
Chef: Juan Eduardo Passi and assistant Victor Cayuman Soprole. Each


draw its own conclusions on where are the proposals and if they appear to reflect or not the root of traditional cuisine.

Those who have come to this point should be that is because they are concerned the issue of Chilean cuisine is well deserving some of the winning recipes of these dishes, I'm sorry ... were not available there or sites consulted ... but I think it a sin if I disclose a couple of recipes if you're in places that anyone can find, it is not any, is the Les Toques Blanches, Chilean chapter so if you want to show off, here are ideas.

Guillermo Muñoz Albornoz
http://www.lestoquesblanches.cl/integrantes/g_munoz.htm

Suck seafood and fries leaves
Guillermo Muñoz Albornoz.

Ingredients for four people

250 gr bread marraqueta
January 1 minced garlic clove ¼ cuch.té

cumin paprika ¼ cuch.té
February 1 chopped green onion (white part only)
chopped ½ red pepper
60
gr grated carrot
40 g butter 50 ml olive oil 50 ml white wine


fresh mussels 300 gr 100 gr
sea shrimp crab meat 100 gr 200 gr navajuelas

February 1 April 1
crazy cooked oysters

200 cc milk 120 cc
cream salt to taste 1 tablespoon cilantro

100 gr cheese farm




Preparation - Soak bread in milk; book
- mussels cooked in a little water, chipping and reserve the meat and broth.
- Clean and chop the nuts and navajuelas.
- saute in olive oil, garlic, onions, carrots and peppers, paprika, cumin, white wine and reduce

- add 1 cup of broth mussels cook for 5 minutes, now add the cream and
the soaked bread, stir and cook for 10 minutes over low heat
- remove from heat, add the seafood and chopped cilantro,
- have the mixture in a ceramic bowl, sprinkle chopped red pepper with cheese and butter.
- in the salamander grill and serve with fried potato leaves.

Guillermo Muñoz Albornoz
http://www.lestoquesblanches.cl/integrantes/g_munoz.htm

Steak a lo pobre to pie river shrimp.
Ingredients for four people


steak 720 gr 200 gr
sliced \u200b\u200bonions
August 1
quail eggs 300 grams fried potatoes thread
40 cc
olive oil 2 cloves crushed garlic salt to taste

1 gr 300 gr
oregano crawfish Gravy


For shrimp pine
Ingredients: 200 gr flour

40 g butter 30 ml white wine

80 cc warm water

1 g salt 10 g chopped onion brunoise
June 1 river shrimp tails
80 gr shrimp
½ tablespoons sea.
cilantro to taste salt to taste cumin

20 g butter Preparation


-Form a dough with flour, butter, white wine and warm brine;
knead very well and stand for 30 minutes,

- prepare for the pine, sweat the onion in butter, add the chopped shrimp and
seasonings, cook covered for 10 minutes and sprinkle cilantro.
- form the patties with the dough and then fried.
- in a skillet saute the onion in olive oil and crushed garlic, add meat
juice, oregano, salt and cook covered over low heat for 5 minutes. Book.
- vides the fillet into 8 medallions of 90 g each, grilling on the grill and season with salt and pepper
- fry the quail eggs and separate the potatoes

Mounting thread:
Have a steak medallion in the center of the plate, along with onions, another medallion steak and eggs on them., Served with potatoes, shrimp pie and a fried whole shrimp pil pil.


And if the enthusiastic, check here: another couple of recipes from other Chilean toque blanche. http://www.ltb.cl/integrantes/c_carmona.htm ....

Good luck, good appetite and let us meet again the Chilean cuisine.