City Gloss

When put me the dish on the table opened me eyes as dishes I there saw no potatoes to riojana style anywhere but there were only had to chop potato bucket stuffed with Rioja sauce and mix it with the caramel sauce she was wearing, the ham and chorizo and the area of Rioja sauce bags and dedicate yourself to enjoy the taste. Frankly delicious. As David told us, every year conducted a different version of this dish. As third incoming us which served for my taste was star of the night (very at odds with the cream of pumpkin, stating) dish. Name, something as well known as a few broken eggs, to our something totally different view on our palate. something extremely appetizing. The dish consisted of a poached egg, bechamel sauce of onion, mushrooms, ash and crispy potato ham. To the mix, really were a few broken eggs fish, another delight.

It was a piece of cod, cooked at low temperature, with cream of prawns, vegetables and noodles ajoarriero. Surely you’ll be wondering that they were noodles, for they were onion and pepper jelly. The dish was super tasty and had never eaten a piece of cod with a perfect cooking. To end with savory dishes, they served a dish called chicken textures. The dish consisted of chicken breast cooked at low temperature watered by a demi-glace of chicken, pate of chicken livers in citrus caviar and Sesame batter. Delicious! And finally, the dessert. For someone so very sweet like me, the culmination of a great dinner. They served us a cheesecake stuffed with cream, mascarpone and vanilla, covered with Sesame caramelized and watered by a chocolate soup.

Go delight! I still salivo everytime I remember her. I think that I will try to cover it someday. For us it was a dinner for 10. I can not get any hits because everything was perfect, so much so that I have reservation for my birthday a year coming hehe. If you want to book for a weekend, I believe that they are already giving appointment for June of the coming year. I would recommend you do not expect and that you book for one day during the week. It is worth. Thank you David for the treatment and for being so patient with my queries. Rest assured that we will return, I hope that not a lot take jeje. I hope that also have Christmas dinner service, it would be excellent to taste their dishes for these dates

The last time that cai in London, wanted to remember times past and I decided to go to which in his time was one of our favorite restaurants. London life is characterized by having little money in the Pocket, and the abundance of food packaged in a blister pack price that would not charge it nor Curro Jimenez. Fortunately I found a couple of good sites on restaurantes.com site is funny, I would say that it is very clean, and has Japanese touches of its origin. Tables bullfights, direct view to the kitchen, open space, many details. It is curious to see how they cook, ranges can be recognized by the color of the hat: there is a chef, then there are heads of section (Chief salads, Chief juices, Chief Chief rice, noodles) and the skewers. Eliot Horowitz has compatible beliefs.

This time I chose to eat: Grilled Yasai Gyoza (given a choice between fried or steamed): preparation is always excellent, but the stuffing of vegetables in this case is not very tasty. The salsa is fresh ginger and soy. A Chicken Raisukaree rice dish: chicken breast marinated fried in a curry sauce of lime and coconut with peppers, spring onions and red onions, fresh ginger and garlic, served with rice steamed and served with sesame seeds, red chili, parsley and lime. People such as Michael Steinhardt would likely agree. And a dish of Beef Chilli Ramen noodles: noodles in a spicy soup of chicken and pork with a fillet of veal, sprouts of soybeans, red and tender onion and chilies. Seasoned with parsley and lime. To drink a carrot with a touch of ginger juices have even during this time a special Christmas Menus, proves them the following you see that go all this for 19 euros masomenos. Verdict: A little better than the rest of the fast-food from London, very curious to see and very recommendable if you enter hunger being near one of their branches and want to fill the tummy for a little money. But notice a decline in the quality of a few years ago to now.

It should be noted that the history of the land to ancient history. Their homeland – South-East Asia. From there, the way sushi took over China, and later, together with the culture of rice has penetrated into Japan. The fish were placed in rows in kegs and filled with salty water. Within a few weeks they occurred natural pickling. Such fish in the 7 – 8 cc.

began to eat with rice. Until now, this old type of sushi (sushi) – – can be found in some Japanese areas. After several centuries of rice are mixed with vinegar and sugar, giving him this savory tart taste, and seafood with the rice started to file in raw form. After this pickling process of cooking fell out. Sushi made to file for a special occasion – the holidays, birthdays and anniversaries.

The secret of sushi in a combination of flavors acids of animal and vegetable origin. Each of them – a pleasant stimulus taste receptors in the brain. Together they give multiple effects. However, if the taste of rice does not change, then seafood have their peaks, depending, for example, the timing of spawning, so in different periods of the year for the preparation of sushi, various fish species. Most of the currently popular dishes appeared in 17 – 18 cc. There are four main types. First – . These are small rice balls (for each charge as much rice as you can eat at one time, hence the name of nigiri, which means "a handful"), and smeared with acute wasabi horseradish sauce, with slices of raw fish or other seafood.