Feijoada Brazil

Historical review: A friend here in Miami, Alicia requested me to Valdivieso that she gave the prescription him of the Brazilian Feijoada to surprise his family in Cena de Christmas. I had to look for between my notes of kitchen and to throw memory from my trips to Brazil. For exactly 24 years from my first trip to this beautiful one, and exotic country. Merry Christmas Alicia, you have your gift here: Feijoada is one of typical plates of the Brazilian kitchen (considered like national plate) and north of Portugal. Their basic ingredients are lviejos you kidney beans (usually they are black in red Brazil, targets or in Portugal) and the meat of salt meat pig. Usually one appears accompanied of rice and oranges. In Brazil usually one dusts off with farofa (cassava flour). In Brazil, the traditional days to take feijoada are Wednesdays and Saturdays.

In those days, they offer it to the restaurants in the menus, and some friendly families and groups prepare feijoadas in different informal meetings. It is a relatively cheap plate and is consumed by almost all the classes social. It must think that along with caipiria, samba and the carnival of Brazil are the elements more known internationally Brazil. The Portuguese took prescriptions for Brazil, with ingredients like the ear, the nose, the tail and the language of pig; reason why the use of this animal in the diets extended. In the book History it gives Nutritional nonBrazil (History of the feeding in Brazil), Luis gives Cascudo Camera writes on the origins of the feijoada one. According to the writer and jornalista Eda Romio, primitive feijoada began to be prepared in senzalas (homes of the black slaves) with the arrival of the first slaves coming from Africa as of 1549. In 1.984 I was in Rio de Janeiro visiting brother major, that lived in house of a typical Brazilian family, by chance it was the month of December and it was for the celebrations that they cooked the world-wide famous feijoada one.

Wonderful Drink

The green tea is one of the most popular drinks of the world. It is as well as one says that he is second bedida with greater consumption at global level. First it is the water. Their high levels of consumption must partly to their high popularity in countries with very high population amounts like China and India. But that is only part of history. We see. The green tea is obtained of the plant of the tea, the Sinenses Stretcher, which has its cradle in Asia, more exactly in suerste of that continent. It grows in tropical regions and subtropical and its culture is not restricted nowadays to the region from where sometimes it came but it is cultivated in other continents also.

The green tea among others enjoys a millenarian, same tradition that has been and is practiced in China, Japan and India, countries. The differences between the flavors of the different tea classes that there is in the regions where it is cultivated make possible that the green tea is a drink with many cooking facets. It is not something endocrinologist would like to discuss. The popularity of bedida, nevertheless, is not limited the mentioned countries. Also in the West it has come gaining respect and admiration in the last years; its consumption has grown remarkably in the United States and Europe. To what it must this? Many possible reasons exist. One of them is that the green tea is a stimulating drink with effects much more moderate collaterals that those of the coffee.

To name an example: although the green tea contains caffein, the influence of the green tea in the heart is much more benign that the one of the coffee. On the other hand, to the green tea prophylactic and curative properties of relevance are attributed to him. It is as well as it serves to avoid or to cure many of the calls diseases of the millenium, that is to say, those that have been accentuated as different societies in the world have been able to increase their levels of wealth. Among them they are the cardiovascular diabetes and some diseases. One also says that the green tea not only aid to prevent certain types with cancer, but also is able to make back down the size of cancerigenic tumors. Its antibacterial and antiviral property also is appreciated, as much that they are realising investigations that aim to measure the capacity of the green tea to maintain controlled HIV, virus cause of AIDS. Really, the green tea is one of the more versatile medicinal plants of those than the human being has knowledge. As we see, the green tea is a drink that more and more captivates adept not only by its flavor and its stimulating effect but also for being a great ally of the human health.

Gastronomy In Madrid

After four years of life, it is now when the Piera restaurant has gotten really to be a restaurant of reference for the Madrilenian critic. It would be possible to be said that is one of the restaurants fashionable in the capital. maintains its splendid direction of room under the baton of Jorge Davila (rare avis in a world of the gastronomy dominated by cooks) and a granted cooking advising on a daily basis by ex- chef of Zalacan, the historical Urdiain Youngest child, but the kitchen has been undergoing some changes after the new incorporation, for only months, of the young person Javier Aranda of hardly 24 years. Not I arrived to know old stage, but impression gives that present, even though still of some slippings, goes in good way, if it considers of the difficulties that tolerates for chef so young, to take to an open restaurant every day and with an important volume of customer. But in Piera, more than in any other establishment, it is necessary to make a valuation general of the experience gastronomical.

and of their second on board Oscar Marks, that the position of sommelier by the absence of its Mario holder Garci’a occupied the night of our visit, makes of Piera a suitable place for the lovers of the exquisite service of room, so appreciated in Madrid. Perhaps with a small difference with respect to other sites. The elegant attention does not go accompanied of the habitual excess of reverences and pleitesa, sometimes exaggerated in this type of establishment. If I understand the words well of Jorge Davila, with Piera has chosen to do one House of High Food of Market (relatively moderate prices including), more than a great restaurant of High Gastronomy from Madrid to the use. Javier Aranda, native cook of a town of Toledo, finishes receiving in MadridFusin a special mention like second described in the contest of the Cook Revelation. One moves by the furnaces from his adolescence. Evidently he could not escape of his passage by Adolph, the emblematic restaurant of luxury in Toledo or the neighboring Hut, but he journeyed also by Ars Vivendi, Martin and Sant Celoni. An explicit menu does not exist in this house tasting but it is accepted without problem to serve to averages A rations a customer asks for who it, like for example for the professional public who filled the cheap restaurant in these days of gastronomical congress.

Cosmetics

At the moment the cosmetic one is nourished to elaborate many of its products of marine product beauty such as thermal plankton (rich in lipids, proteins, trace elements and vitamins), seaweed, salts or mud, and the product that occupies to us: the caviar. The eggs of sturgeon, besides constituting to manjar exquisite, are developing like an essential component, by their excellent properties, for the elaboration of treatments of beauty and face or corporal creams. Already from the antiquity, Iranian, main world-wide producers of caviar, bathed, in water lukewarm mixed with aromatic oils and decorated with sturgeon eggs. In Russia, another one of the more important exporting countries, some decades back, it is used, like the aloe side, in the healing of the skin after being put under an operation. Dr. John Mcdougall can provide more clarity in the matter. The discovery of the caviar for the cosmetic one must to its amazing capacity mainly to regenerate the skin, the effect is almost immediate, acting as if outside lifting. eggs of sturgeon they own a highest content in nutrients, vitamins, minerals and proteins, which turns to him into an ideal ingredient for the cosmetic elaboration destined to fight the signs of the age. In his chemical composition, the cells of the caviar are looked much like the one of the cells of the young epidermises, with high doses of essential fatty acids, mineral amino acids, salts, vitamin B, iron and zinc. In spite of its cost, the discovery of these qualities for the skin has assured an implantation the caviar in the cosmetic industry..