Well I tell some of Malaga chief keef interview experience: THE JOSEPH chief keef interview MARINE

Yesterday evening, after my share of suffering footballing every Sunday, I began to comistrajear some cheese and sausage that had more than fulfilled the age of majority in my fridge. While hunger calmed I found myself thinking that I wanted was a pizza: freshly baked bread, a good Bolognese sauce and a little meat tenera. I was coming to mind the color scheme, the smell of bread in my mouth mixed with tomato, sour and sweet, chief keef interview the taste of good wine and stumbled reduced meat. It is not the first time that happens to me and not always with the pizzas, I'm a moody guy. Or maybe addiction rather than have a set of dishes: potato omelette, chief keef interview tripe or fried chicken wings with crispy skin and coarse salt Puntazo scattered thoughtlessly. From time to time I feel the same with fried potatoes and anchovies, and now they also say the piparra or flags. Could it be that you've caught chief keef interview vice lemon or vinegar and garlic? I do they're going strong emotions, because if a little lemon we add a splash of oil and a little chief keef interview paprika have Galician sauce pirra me, but if instead of paprika will add a chilli, which we are Bilbao. And then I hyperventilate. Of course what they are good these sauces with fish is grilled, and the smoke awakened at once endorphins and endorphins chief keef interview you know that rule the world. The smoke clouds not only my eyes but also my understanding when their macerated offal -riñones resins, ear, zarajos-, good old juicy, or, even better cow, a churruscaditas sausages, stuffed pork good fans the flame of the embers with fat droplets. Fortunately at this time I'm away from any possibility of cooking, otherwise they would not resist the temptation to cut some bread and make me a good sandwich with the leftovers, even though they were cold; and that if something really appeal to me at this time is a good crusty bread on the outside and full of crumbs inside. But today is Monday and it touches is a substitute. I buy in a candy vending chief keef interview machine full of muesling, those that calm hunger without giving any pleasure. I'll eat badly, giving some respite to my gluttony, without the knowledge chief keef interview of my doctors and I hear my conscience, to give me the whim when I get home. I see myself cutting a bread and zampándomelo currusquito slowly, reveling and picking up every crumb that falls into my lap. I accompany a couple of ounces of Atlantic chocolat with whole almonds. It's chief keef interview just a whim. Table illustrates: Chocolat Ideal by Alphonse Maria Mucha.
Yes, cork. But the lamb is rich from one day to the other. The dish of the Rock "remains of lamb with bread and tomato" is a delight. I have pointed me in my favorite reaprovechamientos. Monday, May 3, 2010
Well I tell some of Malaga chief keef interview experience: THE JOSEPH chief keef interview MARINE - A I thought it was a great restaurant product (and very nice people); Clearly, in this type of sites, every day fish do not enter the same or have the same quality, but I happened one day that I have little complaint: Clams: very good Busanos: very good thin shells: good without more Centollo - very good boiled crawfish - good fried mullet - good but a little big Fried anchovies - very good fried grouper - great, you could spend an afternoon sucking the head and bones. Now I continue with Schilo Monday, May 3, 2010
Schilo - I have found a very good restaurant. Phenomenal environment (large and separate tables, good cutlery, glassware good, good dishes and very good service) and a very personal way of cooking with a strong component of Asian cuisine. Although it is a little long, I tell you the menu to give you an idea: - Bbaganoush (pate grilled chief keef interview eggplant with yogourth, lemon, garlic, oil, fried onions and Granada) - prawns chief keef interview in tempura - Selection of dim sum (toast lobster, duck spring roll, gyoza water chestnut, wanton and paste gamabas shumai scallops with flying fish roe) - salmon tartare with flying fish roe and yuzu salad with sprouts - Daikon salad (green asparagus, Japanese mushrooms, avocado and sprouts) with wild ginger vinaigrette - Cappuccino chief keef interview sauteed lobster with lobster and tomato raff foam - soft shell crab with grapefruit and sour peanut powder - Gyoza foie gras with sesame and sesame sauce - Sturgeon Rio Frio with caviar and lime sauce - Japanese chief keef interview Wagyu beef with mushrooms, leaves chief keef interview with a green curry sauce, seaweed and a piece of wagyu confit with soy and sake and made 62nd for 8 hours - Piglet with red curry (nuts gingko, raf tomato and lime risottini) A very good bread and good (and expensive) wine list