October 2010

Thursday, October 28, 2010

Strong Pulse In Stomach

Google trends can look at the number (normalized) of a search term in google. Tim and I spent all afternoon trying to see the trend of things that interest us. Of course on photons, or NV centers there are not many statistics, so we started to look for anything that occurred to us. It seems that, if inempestiva disappearance of all calendars of the world, we still have to announce google trends when Christmas is near.

Monday, October 4, 2010

Shareaza Import To Itunes

Chilean Cuisine, checking our pantry.

Onions, La Quebrada, Marchigüe. Anabella Photo 2010.

"Putting pine sick."

Chilean The old phrase, sums up well the efforts made to push hard or performing something. In that I am, putting pine sick!, To provide even a pimple on the recovery of the memory of our knowledge, the Chilean and varied selection of ingredients from our kitchen to share what I found. Hopefully

among all get to finally pass Chilean cuisine, "From spicy big stick" (Old Chilean said in justification of quality), and stop thinking that the "neighbor's grass is greener," as another old saying.

Currently in our country, seems to be growing interest from people tied to the kitchen and some "guests", to know that is what gives us this "fertile province" to stock the pantry and kitchen. It is not something that only happens here, is preceded by a global return for the value and development of so-called "regional cuisines."

historian Massimo Montanari great food, suggests that this seems a paradox the globalized world is not. According to him have been, and approval processes of globalization of markets and eating patterns, which led to this new or upgrading looked again, there's a twist to find / highlight the particularities of the local cuisines.

several years ago in Chile, Oreste Plath wrote about the taste of chile. "... In this journey of the particular approach to food, as its national flavor, not all the dishes and the taste of Chile. In this table, whose tubers could be overcome, but not compared, missing on the tablecloth many who are in the memory and knowledge, but there is something can not stop record and is the affection that people tend your table, the warmth that sets to eat together and you start to say no more come home ... "

Mercado de Chillan, Anabella photo 2010.

review a little "pantry" Chilean plant.

For that you better shop around fairs and markets of our country, but beware, depending on the season are changing the products we can find. I refer especially to small-scale production, or production agroartesanal the peasant world. Possible products found even today in traditional local cuisine, local revealing the specific identity through the accumulated knowledge and transmitted by women in their kitchens every day.

Having as background the idea proposed by Montanari, which though "food" is associated with nature, this is an ambiguous link and according to him improper because the "core values" of the food system would in his view the result and cultural representation involving the domestication, processing and reinterpretation of nature. The food is culture when: it is produced, prepared, consumed.

A couple of products and recipes of the season
(Of those who do not appear in cookbooks)

Chagual or Chaguar, Anabella 2010.

The Chagual (Puya chilensis)

plant that grows between regions IV and VII, endemic to Chile. "Species limited in their geographical distribution and often confined to a small area," according to Chilean plant encyclopedia, where they say it is used in folk medicine as an emollient and astringent. Its other uses say their stems are used to remove fibers and make ropes, use and had no idea that I have seen as ornamentals or used in food preparation.

To see pictures of the plant, I recommend you go to: http://www.florachilena.cl/Niv_tax/Angiospermas/Ordenes/Poales/Bromeliaceae/Puya/chilensis/Puya% 20chilensis.htm

Chagual whole and crushed "ready to serve." Anabella Photo 2010

long time since I was with chaguales, I met the interior of the region IV there for years and told them "chaguar" Cogotí inside there is a hill whose name comes from the plant the "Chaguareche" and was full of these plants.

What you eat is the tender part of leaves, such as in the picture looks white, and chop fine just like the cabbage. At fairs can find chopped and ready to go and dress at home and enjoy it.

chagual Salad, Anabella picture.

The most common way to eat it in salads, or chaguar chagual seasoned with salt, oil and lemon. Because its flavor is mild, you can combine it with other ingredients, is a matter of taste. I've heard of them mixed with pieces of stalk that adds a distinct flavor to the salad, or cilantro, I also found a recipe that takes well chagual onion, chopped cilantro subse some thin slices of red pimenón. In my forays "innovative" once combined it with pieces of raw papaya, interesting result. The photo is with crushed boiled egg and some green olives.

The most novel to me, as to their uses in the kitchen, is that in these last days, discussing with Don Miguel Marchigue inside the VI region, the count that there also used to fill the chagual oven pies.

As I could not resist the "copuchar" asked indications of how they did it. Finally I knew that things went as follows: Pine prepares pies with chopped onion, chopped or ground beef and season as usual, and finally said they added enough oil chagual chopped pine and mixed all the pies are filled are sealed and baked.

I was left with the question of whether it was a family preparedness, including what I said with a chef friend who lives in Santa Cruz, Patrick had not heard of this use of Chagual, but a salad "fresh" in which combines chagual, weeds and watercress. Finally

which is always looking, and found a recipe online chagual pie with the surname of "native food of chile" in which mention is a typical preparation of Litueche, Marchigue-place near where I heard of this form of chagual use. If you are interested patties chagual search: www.jaja.cl/?a=418.

Another way to prepare is like jam or dulce de chagual, possible to find fair manners.

Cauquenes fair digüeñes' in September 2010. Anabella Photo

"digüeñes'" or "Quireñes" Ligüeñes (Cyttaria spp. Discomycetes) parasitic fungi that grow on the branches of certain trees native Southerners, especially the oak (or Pellín Hualle), also in coigües and other species of the genus Nothofagus. A friend "wise" who knows told me that trees in a forest 'digüeñes only passing on some of the trees do not grow at all.

Cauquenes and Chillán, 'digüeñes sold by the glass. Anabella Photo 2010.

The most common way of eating is what they call the Itata Valley, "Pebre of Digüeñes'. " This corresponds to digüeñes' small diced, cilantro, diced onion also, vinegar or lemon, salt and oil

To test, if not know them and find them fried-recommended, it is necessary to chop and fry in oil chopped or crushed garlic, season with some pepper and oregano, salt to taste and stir well, to make them more palatable recommended add egg and stir.

digüeñes'. Anabella Photo 2010.

The most widespread if asked how to prepare is salad, this is washed whole or chopped onions, cilantro and seasoned with salt, oil and lemon juice if you are interested can view them ( Isi-Cooking: digüeñes' or Quideñes ). is also highly prized as a salad combined with nalca, adding cilantro and merquén, vinegar or lemon juice as you prefer . Supe

also can be prepared in soup, the "stock digüeñes'", it is prepared with chopped onions, cumin, garlic, oregano and salt in plenty of hot water, which can add a raw egg before serving, stirring well.

Another way to prepare for pies such as pine, ie sauté with diced onions, seasoning with garlic powder, cumin, salt and the "pine digüeñes'" fill empanadas, which can be baked or fried.

Yellow Dock plant. Anabella Photo 2010.

Yellow Dock and Radish

These two plants or herbs abound in the field, there are species that are grown, ie go out alone, is what surely would call weeds. The older people of course has previously high consumption; but now people say it almost does not use in the kitchen. We have made many jokes about that now clear that people prefer what is bought in supermarkets, and that as free and anyone listed, which is associated with scarcity of resources, despite being tasty.

two years ago rescue and editing a local recipe Hurtado River Valley, I first met with Yellow Dock in a recipe from the IV region, it was a recipe for tortilla Yellow Dock.

Yellow Dock tortilla Nelly Pastén Herald
Rio South San Pedro Hurtado.

Sheets Yellow dock

2 eggs 1 tablespoon white flour
Celery Parsley

Oregano Salt
and frying oil.

Separate the leaves from the stem of the dock, wash and cut fine.

Beat the eggs, yolk and white together. Mix the batter with chopped leaves, a pinch of salt, flour, parsley, celery and oregano.

Prepare the pan with a tablespoon of hot oil and pour the batter of the tortilla to cook on one side, turn after a few minutes.
She suggested
accompany him mash "bicolor", made with boiled potatoes and pumpkin.

Yellow Dock leaves. Anabella 2009.

A year later met again, this time as part of a recipe Mapuche kinwa salad (quinoa), which among other ingredients has dock leaves (see http://cocinartechile.blogspot. com/2009/01/la-magia-de-la-cocina.html) , but never seen the plant. I now finally know and when I showed I realized I had seen many times without realizing it was edible for me it was "a weed."

The Yellow Dock can be found in a vast territory of our country, there is also-at least, in Spain (I've seen a couple of recipes so indicate). I also checked a reference to Traditional Atacama in "Indian Science in the Andes of northern Chile" which mentions that the dock is documented in recipe Yellow Dock salad "that is cooked with potatoes. For Rio Hurtado added that they were very tasty salad.

Radish

radish plants. Anabella Photo 2010.

few weeks ago, meeting with different groups of people living in camps near Chillán, Quirihue, Ninhue, Portezuelo Cauquenes locations inside and Parral radish mentioned many times, I confess that at first I thought spoke from the leaves of radish, the red on the outside and white inside, with a slight spiciness that is eaten in salads and usually adorns the bags of chopped celery found in fairs and markets. But no, they talked about is a totally different plant or grass.

radish plant and its root. Anabella Photo 2010.

finally had the opportunity to ask about the horseradish, which was mentioned very good cooked or prepared tortillas, although it seems that the most common is to find the leaves of beans added to stews. Commented that if there is at hand often replace it with spinach in those dishes of vegetables.

Visiting a house, asked me the show, we went to a pasture beside the house, next to a greenhouse and there were abundant radishes and other "grass" and "weeds" that I was not able to identify, obviously my guide knew all the names, so as not to confuse pulled a radish seedling and showed me its root, to see if that learned to distinguish. The root is long and white, do not look anything like a red radish salad. Slope is to try and find out what other forms prepared.

... never stop learning ...

Friday, October 1, 2010

La Cimbali M30 Coffee Machine

Elaboration of chifles

FLOW OF OPERATIONS for the Development Process chifles

a) Definition of product

green bananas can become an excellent food for flavor general population. Frying and banana slices seasoned impart a pleasant flavor

b) Process Description

Reception .- Bananas are received at the processing plant

First Selection .- green bananas are selected just before ripening, large variety, with good health status. It is important to this stage as if they were ripe produce enzymatic reactions, which would give a brownish appearance to the final product, which is not accepted by the consumer, since it is the characteristic color of the banana chips.

Pelado .- saw with a knife is necessary to cut the tips of both ends of the banana and then with a blunt knife and peels dull carefully avoiding any abuse to the pulp.

Court .- proceeds to cut crosswise into chips of 1 to 1.5 mm thick. We used a rolling mill (manual cutter).

Cooking .- The flakes entering the fryer. are subjected to the operation of pre-fried in vegetable oil at a temperature higher than 150 º C. frying process lasts about 3-5 minutes. Avoid Maillard reaction (nonenzymatic browning excess temperature). Avoid contact with the surface of stainless steel pot. ( see www.yacon-caprino.blogspot.com).

Drained .- chips should drain and remove excess oil using absorbent paper for longer than 1 hour.

Seasoned .- then season with salt cranks (no more than 1.5%) . This is to improve the taste of the product, and homogenised in order to achieve a good distribution of salt particles in all chips

Bagging .- flakes and chips should be at room environment to be placed in plastic bags of different sizes according to your presentation and also adds a few grains of court. current presentations are 0.5, 1.0, 2.0, 3.0, 4.0, 5.0 and 7.0 soles.

.- Sealed bags are hermetically sealed and labeled, trying to leave the least amount of oxygen (air) inside it, as it causes oxidation of fat.

Storage .- Finally are stored in cardboard boxes ready for distribution.

IMAGES OF ACTIVITIES

The process begins with the receipt of bananas to be selected on the criterion of maturity