Tell you about the pause that I' m going to cook chickens. I
' m alone these days and sometimes I cook in my house and there'
s one thing that looks really good to me, which is stewed chicken.
I' ve been losing culinary art. The food is not getting good and
on Saturday I made a Mondongo, but I eat it people and left a
little and I realized that the monkey has to let them rest for at least
two days before eating it, because in order for them to taste better,
I started the guts and dances and it was very good. I begin to
say that even the picantico that throws a little pepper, it remains at the
point that should be left. You know I don' t know how to
lean on the easy- to- perhaps chicken like it' s got sugar
on it. It' s not easy. What' s going on,
is that there' s exactly sugar you caramelize it when it' s already
in a tone between amber and black. You have to have, you have
to know, because that' s like the joke of haste and pregnancy and
what else and frozen beer visa, gella cebeza and pregnancy. And the problem
is not getting it out in time. So in the chicken is to know
exactly when to shuffle ok. Yeah, but stew chicken is easy. It
depends on how you condition it. If you prefer to use it, give
of one that come prepared, pre pre done, is given more than to
throw the season or likes. You like to prepare that sovecha of your garlic,
you do the orange, your onion, your thing and the regret that
you chicken. If you know you little by little, then you' ve
already been cured. I always recommend doing it, leave it on low heat
while it is consumed and leave it until you see that it produces like a
greasy of the same pocho of the two gallons of angol oil or throw salsa.
The thing is disgusting that I saw because I tried to cook rice,
beans and pork. It didn' t work out good yesterday. I didn
' t have to order food that, on purpose, is easy to breed,
because the pig is very noble. That closes a pork letter when sick
sick and yes the different platform that those services offer to ask to fire things.
I think they should do it as they did or prepared. I don
' t know something like that to the lords delivery or who give a bad
service of power, service these days the aunt of a friend, Mrs Leheiza
works in a company called Goya and she told me that Goya has some stewed
beans. Yeah, and I went to the super and I bought my jab.
I must say that' s the end. He grabs you and I
say it fills up what to do. It' s the sofrito tossed to
the bichuela before chatting. The milk oyama a little water and the life or
simmer and they' re dead. Now I' m going to tell you
something about the bichuela, which you probably got bad because sometimes you take too
much of the bichuela, the bichuela that gives you time. That' s
like long- term relationships. You can' t wait. He' s
not crying He' s not crying. Nor a mistake. The jabichulas didn
' t even know how sour I was when it didn' t get into
mania. It' s not possibly you manipulated it, pal, and it
' s hurting you. It was very I saw nothing had bombard. There
are no people who like to pour wine out of the vinegar that harms the
taste. It' s better to get some agroden Roma also Goya has orange
farm, bottle and has two things of chevillo. That' s why you
' re sick of the bichuela. He doesn' t get vinegar once he
' s ne greta Ben. In fact, nothing that you are cooking in
the cauldron unless the recipe carries it, because the one who made the recipe
from the beginning brings vinegar. That' s what the devil knew. I
don' t hear anything coming from what you do in the kitchen. It
' s got vinegar on it. The only thing I' m good at
was the ro unless they' re salad and what' s the name of
the thing people do. There are a lot of ways right. A salty
rise, the flesh life, that you marinate them with a little vineres to
change the flavor to the animal. There you go, but I bought a
variety of bugs from the chef they sell cooked. Yeah, you' re
out of that, but I recommend to you next time, don' t
make the liqueur mistake what that vinegar has exactly what you have. You have
to have what you must have in patience and he wants me to tell you
something. If you try from the next way you grab and buy the beans,
maybe Goya' s. I' m not doing a free commercial,
but you can also buy the green beans of the famous aha you grab.
This is simple. You put to suffer a little garlic, with onion the
vegetables, a chicken broth and tomato paste and you like tomato paste and you
don' t put liquefied tomato and you put it to suffer until that becomes
like a salsa that looks like exact paganti wall. You try the salt point
on him, throw beans at him, throw uyama, cover your bun,
throw out the fire and watch a show. But the fire very low so
that it cooks fire to them because people also cook badly or people burn food.
He left with the best way to cook is to simmer you were going
to look excellent for beans. But then I agree there you had to graduate
when the bichuela is already there. You give him a spoonful or two of
orange farming and the pig had a color that if you saw it but it
tasted terrible. That you threw in the same thing that you seasoned with the
season, with reason I touch it with these juices that are liquid, but
what amazes that liquid. It' s very good. Try the green of
any of those on the market I cook andal agre but pite what not a
sour orange. But tell me explains the vinegar for the bar. He said
so, because you have a vinegar session. Also, you have to throw
that good thank you and now what everyone tells you the sours of all the
lemon tonces to pod, put the meat like this look feet if it really
does not last or the big wine put hard in the chain, he said,
but try that is ason but prolo the one that is green, because
maybe I fix it in twelve I put oil to rila the can yes,
worse, the sheath because it remained that flavor impregnated. What do I fucking
do, what? But you, the guy who' s been cooking for
the past two years, I haven' t been there. That' s
why I' m telling you, I' ve been losing my touch Yes,
I have to get heavy again. You have to get back to yourself
Start the first thing you' re gonna do when you get home. Today,
I' ll throw the vinegar, drop it to the zafacon. Okay,
thank you. Yeah, if when you turn, if you see yourself
looking or there' s like five pots of wine or the five you put
it in the laundry area. You can go with him for yourself. He
makes a purchase of that zone He can make that Vinaire, because that Vinagre
I are so from some popular aids ga pijoa s that has that guy may
be Jesus, where you will leave it well etched so much vito vinegar,
already tight, vencil, but the meat was saveable with a pot depression.
You have a depression, since you have to read. I' m afraid
of peter with a depression pot. Not there in Peta' s house can
I make depression with the careless ones you see the fright ah but I don
' t use it or fright. I' ve had the depression pot all
right. I got it. I believe, I believe that yesterday the great,
great enemy of yours in your cooking adventures yesterday was the Vinegar, the
village is my love votes what was not necessary. Vinegar and the Agria thing,
not the orange one. What happens is the dose that you throw at
him, because if you put a cup of orange in him, sour to
a half pound of bichuela that using, evidently, you will be cut and
you will see the exact lightning look at it there I was trying and lacking
the same bottom as pussy. Thanks or not, but fuck, well,
see you tomorrow take care of yourselves. I' m going to cook chicken,
uh, so I' m going to send you a picture of the
unvinadre polo, uh. It' s just that my pinare