General Oil

Luckyly my father knew, (of knowing and wise person) to cook. The first three years of he passed them to army as intendant of kitchen of the General officer personnel. Innumerable they were its stories and histories of how it made exquisite plates battle front in the heat of certain or how it obtained that amount of manjares that supposedly did not exist by the war. My father inherited the secret to me of it: the exchange. It visited in the towns people and it changed to the women a product to them by another one: bread, flour, oil, sugar, by chickens, garlic sausages and others.

My David son got to have the chain of famous restaurants more of Caracas, at its moments counted with the six better chefs, I can with foundation say, without offending, that as cook in his style my papa took great advantage to them. Ours chefs with the best ingredients (salmon, caviar, pat, lobsters, etc.,) was able to make wonders, but of not having them, simply nothing did. My father with anything, made the best subjects of gossip. My father with a simple chicken, plums, peach trees, carrots, salt pepper, pimentones: to become lean the fingers. With respect to the sea: a fish, parsley oil and lemon. Sometimes sardines in its skin with minimum of oil and much lemon, (mouthful of Cardinal) and simpler still: big holes cured with great amount of lemon and some crude garlic.

Stewed meats, their specialty. It prepared sharp and sweet garlic sausages like few. Tortillas: those of him they were of twelve centimeters of stop. Fritaba the Popes, soon the onion, sometimes some sweet pepper and when the color came accompanying the scents, threw eggs and the touch of salt. Return artistic with the aid of a great plate and to enjoy. How to forget them or to forget it, never.

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