stachichach.blogspot.com

A Culinary Anthropologist's Perspective

A Culinary Anthropologist's Perspective. A tour of Lolita. First we have Jaime, the executive chef and owner of Lolita. The terraza is on the second floor, as seen both facing the kitchen and facing out to the street. Last is the main dining room with waiter Tony waiting for the guests to arrive. Nice compliment to a fruit plate, this is an herb sorbet. Let it get hard and then scrape it out with a fork as you need it. 50 g Hierba Luisa (lemon verbina). 50 g Romero (rosemary). 50 g Tomillo (thyme). Menu ...

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A Culinary Anthropologist's Perspective | stachichach.blogspot.com Reviews

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A Culinary Anthropologist's Perspective. A tour of Lolita. First we have Jaime, the executive chef and owner of Lolita. The terraza is on the second floor, as seen both facing the kitchen and facing out to the street. Last is the main dining room with waiter Tony waiting for the guests to arrive. Nice compliment to a fruit plate, this is an herb sorbet. Let it get hard and then scrape it out with a fork as you need it. 50 g Hierba Luisa (lemon verbina). 50 g Romero (rosemary). 50 g Tomillo (thyme). Menu ...

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A Culinary Anthropologist's Perspective | stachichach.blogspot.com Reviews

https://stachichach.blogspot.com

A Culinary Anthropologist's Perspective. A tour of Lolita. First we have Jaime, the executive chef and owner of Lolita. The terraza is on the second floor, as seen both facing the kitchen and facing out to the street. Last is the main dining room with waiter Tony waiting for the guests to arrive. Nice compliment to a fruit plate, this is an herb sorbet. Let it get hard and then scrape it out with a fork as you need it. 50 g Hierba Luisa (lemon verbina). 50 g Romero (rosemary). 50 g Tomillo (thyme). Menu ...

INTERNAL PAGES

stachichach.blogspot.com

1

A Culinary Anthropologist's Perspective: Caldo Pichon

http://stachichach.blogspot.com/2008/10/caldo-pichon.html

A Culinary Anthropologist's Perspective. Pichon is a wild type of pigeon, tasty and served very med. rare. Agua rosa-drops (rose water). Subscribe to: Post Comments (Atom). A tour of Lolita. Menu de Mercado, October 08. Menu de Mercado, October 08. Menu de Mercado, October 08. Menu de Mercado, October 08. Simple syrup, rosemary. Espuma Queso de Cabra. Agua de Azafran - Xantana ratio. View my complete profile. Http:/ www.tapastalk.com/. Http:/ www.egullet.com.

2

A Culinary Anthropologist's Perspective: Menu de Mercado, October 08

http://stachichach.blogspot.com/2008/10/menu-de-mercado-october-08_12.html

A Culinary Anthropologist's Perspective. Menu de Mercado, October 08. Fabes verdinas con bacalao confitado. Simple dish of fava beans, cooked with the veg and jamon, poached in olive oil bacalao with garnish of pil pil. Subscribe to: Post Comments (Atom). A tour of Lolita. Menu de Mercado, October 08. Menu de Mercado, October 08. Menu de Mercado, October 08. Menu de Mercado, October 08. Simple syrup, rosemary. Espuma Queso de Cabra. Agua de Azafran - Xantana ratio. View my complete profile.

3

A Culinary Anthropologist's Perspective: Crema Calabaza

http://stachichach.blogspot.com/2008/10/crema-calabaza.html

A Culinary Anthropologist's Perspective. Aceite oliva (olive oil). Cardomomo verde (green cardomom). Spoon on plate and pull. Subscribe to: Post Comments (Atom). A tour of Lolita. Menu de Mercado, October 08. Menu de Mercado, October 08. Menu de Mercado, October 08. Menu de Mercado, October 08. Simple syrup, rosemary. Espuma Queso de Cabra. Agua de Azafran - Xantana ratio. View my complete profile. Http:/ www.tapastalk.com/. Http:/ www.egullet.com.

4

A Culinary Anthropologist's Perspective: Caldo Perdiz-Kappa

http://stachichach.blogspot.com/2008/10/caldo-perdiz.html

A Culinary Anthropologist's Perspective. 1 litro caldo perdiz (partridge stock). 4 gramos kappa (bulli powdered sea algae gelatin). This has added meat of the perdiz (partridge), other reserved meat heated with it, and then spooned on top of a salad in a ring mold to keep it into a solid flavorful shape. When the stock cools just a bit, the kappa kicks in and holds the greens in place. Subscribe to: Post Comments (Atom). A tour of Lolita. Menu de Mercado, October 08. Menu de Mercado, October 08.

5

A Culinary Anthropologist's Perspective: Semisphera de Foie

http://stachichach.blogspot.com/2008/10/apples-and-foie.html

A Culinary Anthropologist's Perspective. Served as a first course at Senzone, this is foie formed in a half circle mold, with strips of caramelized apple and sliced almonds and Foie ice cream. Subscribe to: Post Comments (Atom). A tour of Lolita. Menu de Mercado, October 08. Menu de Mercado, October 08. Menu de Mercado, October 08. Menu de Mercado, October 08. Simple syrup, rosemary. Espuma Queso de Cabra. Agua de Azafran - Xantana ratio. View my complete profile. Http:/ www.tapastalk.com/.

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A Culinary Anthropologist's Perspective

A Culinary Anthropologist's Perspective. A tour of Lolita. First we have Jaime, the executive chef and owner of Lolita. The terraza is on the second floor, as seen both facing the kitchen and facing out to the street. Last is the main dining room with waiter Tony waiting for the guests to arrive. Nice compliment to a fruit plate, this is an herb sorbet. Let it get hard and then scrape it out with a fork as you need it. 50 g Hierba Luisa (lemon verbina). 50 g Romero (rosemary). 50 g Tomillo (thyme). Menu ...

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