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ASADO por pedido de TUTOX


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ASADO DIA DE LA MADRE   17/10/2021

NEGRO: POLLO esta quemado si jajaja pero la piel, se colocan rodajas de limon entre la piel y la carne, se lo pone de ese lado hasta que se quema la piel luego se lo da vuelta y en 5 minutos ya se puede comer

ROJO: MORZILLA Este alimento se elabora principalmente con sangre de cerdo y con una gran variedad de ingredientes accesorios, siendo especialmente comunes el arroz y la cebolla.

NARANJA:CHINCHULINES La palabra chinchulín proviene del quechua (ch'unchu, “intestino” o “tripas”), que es la forma para referirse al intestino delgado del ganado vacuno, se atan sus puntas para que no salga su contenido se le corta la grasa, se le deja un poco , se trenza y se deja una hora en un recipiente con jugo de 3 limones y ajo picado antes de cocinarlos

AMARILLO: PECHITO DE CERDO

VERDE: CHORIZO DE CERDO

VIOLETA: RIÑON  DE VACA

BLANCO: ASADO DE VACA  la costilla

MARRON: CHORIZO DE VACA

TURQUEZA: VACIO DE VACA  El vacío de res es un corte que proviene de la parte lateral de la res. Se extrae de entre las costillas y los huecos de la cadera y por lo general es una carne jugosa

MOTHER'S DAY ROAST 10/17/2021

BLACK: CHICKEN is burned if hahaha but the skin, lemon slices are placed between the skin and the meat, it is put on that side until the skin burns then it is turned over and in 5 minutes it can be eaten

RED: MORZILLA This food is made mainly with pig's blood and with a great variety of accessory ingredients, rice and onion being especially common.

ORANGE: CHINCHULINES The word chinchulín comes from Quechua (ch'unchu, “intestine” or “tripas”), which is the way to refer to the small intestine of cattle, their ends are tied so that their content does not come out, the fat, leave it a little, braid and leave an hour in a container with the juice of 3 lemons and minced garlic before cooking

YELLOW: PORK BREAST

GREEN: PORK SAUSAGE

VIOLET: COW KIDNEY

WHITE: COW ROAST the rib

BROWN: COW CHORIZO

TURQUEZA: COW VACUUM The beef vacuum is a cut that comes from the side of the beef. It is extracted from between the ribs and the hollows of the hip and is usually a juicy meat


CORTES ARGENTINOS

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Espero que les halla gustado, seguramente TUTOX ya esta encendiendo el fuego

I hope you liked it, surely TUTOX is already lighting the fire

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That sounds and looks heavenly mate!
And that chicken with lemon is on my list for next summer!

¡Eso suena y parece celestial compañero!
¡Y ese pollo con limón está en mi lista para el próximo verano!

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Uffff amigo, que asado que te sacaste por dios. No te preocupes por lo quemado, se nota que debió estar muy sabroso todo. Hace 1 semanas atrás fui a unas parrilladas argentinas que hay cerca de donde vivo, y comí chinchulin y también UBRE de vaca, que cosa más sabrosa. Me imagino que acompañaste todo con una copa de vino o un buen  fernet.

Un abrazo amigo!

Uffff friend, what a roast you got, my god. Do not worry about the burned, it shows that everything must have been very tasty. 1 week ago I went to some Argentine barbecue near where I live, and I ate chinchulin and also cow udder, what a tasty thing. I imagine you accompanied everything with a glass of wine or a good fernet.

I send you a big hug my friend

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