FRIED EGG is PROUD to present....

Oh sorry! I made a mistake, wrong picture... here it is the right one...




CREPES DE CHOCOLATE (CHOCOLATE CREPES) by Jackie from Basque Country!

GRILLED YOUNG HAKE and POTATOES "A LO POBRE" STYLE

Jajajajaja me parto....

Hi there!

Fried-Egg is proud to present our last adquisition in our worldwide 20 visits-per-day blog LOL... by CARLOS from Parla-Madrid-Spain-Europe-The Earth-The Universe:

- PESCADILLA AL HORNO y PATATAS A LO POBRE (GRILLED YOUNG HAKE and POTATOES "A LO POBRE" STYLE):





But, what does it mean "PATATAS A LO POBRE"? it is just a way to cook potatoes and here is described:

- First of all, look for a kitchen like this:



- And then, just steal some potatoes from the nearest market garden and give them some coins to make them feel better before they were going to be cooked, remember they should feel in a "poor" enviroment...





And that's all!

For the young hake:

- First of all: practice sex with a hake. Look for its reproductive hole first (there's a spanish saying for that: "La pescadilla que se muerde la cola"):




- wait for your babyfishes:



and don't love them too much....

Que aproveche!

Duck Breast and Ravioli....

First of all, we need...



And then, just visit this and take some of them:



Now you are ready to cook this:

- MAGRET DE PATO con RAVIOLIS a las TRES PIMIENTAS (Duck Breast with Ravioli and three peppers sauce):




Who's the chef? Jackie!!! Thanks!

¿Mexican Food?

Hi there!

We've recently received some pictures from Belinda's meals. She says everything was yummy and delicious, and I'm sure it was, but my question is... when we are cooking or eating food from another country (Mexican food this time)... is it just a "substitute" of the "real" thing? I mean, what a mexican could think if he/she eats this?







be patient before the picture!

Mexicans all around the world, write your comments about it! :-D

P.D.: There was a dessert too, passport not included, next time send me a slice or two...









P.D.: Maybe mexicans think people all around the world have desecrated their culinary traditions... but remember "amigo mío", who is the best ranchera's singer all around the world?





Thanks Belinda! Thanks Rocio!

Shish kabob and uncultivated rice with roquefort sauce

Hi!

I recently received this kind of lightsabers made of meat... it is called Shis kabob(it sounds like a Jedi warrior or something...) or meat in a stick, as you wish my lord...

- Pinchos morunos y arroz salvaje con salsa Roquefort (Shish kabob and uncultivated rice with roquefort sauce):




It is accompained with "uncultivated" rice (yes I know about snob single cooks but they are part of this blog too, sigh) and a small amount of Roquefort Sauce (I hope it is Roquefort sauce because it could be a lot of things if we thought about single and loneliness...)...

Who's the sender? His name is Angel and he is about to get his Technical Computer College Degree... Congratulations! (he'll follow my advice of not wearing trousers in the last test)

Maybe now you will be able to buy some legal rice and not take it from uncultivated fields... forever...



Thanks Angel!

COOKINGYOURCOUNTRY STRIKES BACK!

Hola!

Espero que vuestras vacaciones hayan sido tan divertidas y agotadoras como las mías. Creo que necesito unas vacaciones de las vacaciones. De hecho, he ido dejando el blog hasta que el pobre ya casi me suplicaba una muerte rápida y silenciosa. Pero por suerte para él y para todos vosotros recibí la llamada de un viejo conocido mío, el cocinero loco, que me ha pedido por favor fotos de platos que yo gustosamente le he enviado sin cobrar nada a cambio jiurjiur. Es que el pobre hombre necesitaba fotos para el menú de unos de sus restaurantes de cookingland, sí, ya sé, cosas suyas. Pero yo le sigo la corriente porque alguien que habla con un huevo-bandera tiene un serio problema.

Pues nada, que se me han gastado las fotos y el hombre se está poniendo muy nervioso, y el huevo corre peligro, ¿o es que no os habéis fijado en la barra de pan que lleva bajo el brazo? El huevo necesita ayuda, así que he reproducido en el cabecero del blog su mensaje desesperado... sed comprensivos y ayudadle a sobrevivir.

El huevo bandera quiere vivir!


bueno... yo he podido tranqulizar al cocinero loco con una foto que me dejó Jackie en la retaguardia de nuestro querido correo. Pero no es suficiente y el tiempo se acaba...

Gracias Jackie por tu nueva aportación!

- SALMÓN MARINADO A LA PLANCHA CON PIMIENTOS DEL PIQUILLO ( GRILLED MARINATED SALMON with PIQUILLO PEPPERS)




Si queréis intentar hacer esto o algo parecido, probad estos links (It you want to try this meal, just click on the links below):

http://www.cookingcache.com/seafood/marinatedsalmon.shtml?rdid=rc1 (ENGLISH) http://www.kike.c.telefonica.net/endosan/salmon.htm#Salmon%20marinado3 (SPANISH)


Thanks to all:

- AL SALMON:



AL SEÑOR PESCADOR (TO THE FISHERBEAR):



- y a esta amable señora que nos ha recogido los pimientos
(and this beautiful woman who collected the piquillo peppers for us):





y por supuesto, a Jackie! Thanks Jackie!



La yema del Sr. Huevo sigue intacta... pero por cuanto tiempo?

Mr. Egg's yolk is still intact... but for how long?

SAVE HIM!