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Dear Anonymous.


After your last comment, I am least surprised. Looks like you know me more than he lets on. I say. If my answer was expected and has the power of foreknowledge? Hoping to write a second response? We'll go


parties. As you say, no doubt liberty is a fundamental part of the blog, and you can continue writing on the blog without identifying themselves. But when is a person like you, who knows well the world of cooking, markets, products and personal identifications, I understand that it would be interesting for other blog readers know Fennel. The products are products from cradle to grave. Defend your product giving the face. You are not going to judge either for her or for his comments. Therefore: Marcos, Josep, Manel, Hilario, Andreu, Margarita Rosa or Gemma. The name does not matter, but my intuition tells me that person is other than a product. Just give the opportunity to present it in the middle. Mr. Anonymous. With how nice it is to have a name since it was born ...

regard to transparency. You do not misrepresent the words and contexts. Because writing, written. Everything has a logic. And not to mention a specific place to do no harm to the restaurant in any way. And I assure you that when you have to name one of their good work, I'll do with all of the law. But I think it is fair or ethical to do a review with names when the final analysis is all about taste. And I speak of my people with the truth in front.

As mentioned feeling. No one has to take the hint if you think that what is right. Now, if I notice some irritation in your comment. Excess of mojo?

The issue of censorship or answered. Reread what you have written. Again, no censorship and to show your button. Logically, I repeat that I blog because I moderate for quality in a public medium, we must go for an approach. To avoid becoming the people's house or a blog with lots of talking points. So if you want to see well in one area if blame. The blog is the Fennel Restaurant, and thus we focus on the blog to the kitchen, dining and all he wants you and other readers to comment regarding the culinary world. Just for that reason I moderate the blog, I hang uncensored comments relating to the above mentioned and to enjoy reading.

As for the fish. Back to amaze your autoresponder capabilities. Twin brothers "? A pity, the program would have been ideal Salsa Rosa. For those of grastronómica relationship and no longer issued. In any case Mr Anonymous have discussed the origin of meat and fish. Now is when you put the item on the table. From my mouth has not left any feedback. We have not talked to preservatives or dyes. And most importantly I have not spoken for or against one or another option. Worth these last sentences to answer your poultry chicks and chickens living contented and happy with the field, and vegetables for comment. Logic now seems overwhelming that do not need to explain to readers that Argentinean Steak cooled, brought from Argentina and is cooled. And yogurts have preservatives. This therefore brings me back to thinking that we know and have spoken more than once these other issues, large and small in this world and now you without being very aware of where he writes and who reads, writes based on conversations held me for hours. Only now since Anonymity legal. But in my point of view coward. In any case

offended sir, because when you do not feel identified with the comments, no excess of mojo and therefore there is no irritation. Need not be offended by or referred to. That goes for me to name those who do wrong or right. If those are your ways, to criticize and give names to sink products, you exercise chieftaincy. I will not. Or allow it in this place.

As to harassment and demolition of talking to clients according to you. Texts hung above simply express an opinion on a certain way of doing things. Cooking. Do not demagoguery trying to see that there are restaurants that go wrong and therefore do not provide quality meals.
On the other hand you say that attacks against customers. Not against my clients so I understand that you have not visited Fennel. I reiterate my invitation. And, we return to take the hint with the comments. Mr. Anonymous. Nobody in the world is saved from eating a sandwich gas station at 03:00 am, or any other low-quality product vending. So "no stomach has windows." Or yours or mine. The problem is when we turn the occasional routine. About food, alcohol, snuff and any other thing. If your stomach does not have windows on a daily basis, and does not have a healthy diet. I suggest for health to do it. Begin to correct their eating habits. Is health. I do not much care a little more these things and put it into practice. I assure you I feel better.
After you eat desserts. I reiterate my invitation to visit and meet again.
"Originality lies only in giving the name. Cread name, and the thing will be created. "Friedrich Nietzsche

A greeting.
Isaac Armas.

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Response to Anonymous Comment by Anonymous. More than

Hi Anonymous. Above all and first, thank you for participating in the blog. The idea is to make between all and I'm glad that you consume will work with your first comment. Secondly I would like to invite you to participate openly with names. Just how others are doing and do it myself.
A questions about my fish and plants I tell my flesh a little above you bore them. The fish is fresh fennel work on. We work daily with our fishmonger to provide the best raw materials. Even resigning to serve as for the reasons it can not count on fresh fish.
For meats, you know that the market launch of these is very varied. Meat maturation, transport and other family births logically makes not come from farm to fork Fennel. I'm afraid that does not use frozen meat.
Third talk about green vegetables . Do not use them. I'll tell you why. organic production greatly increases the cost vegetables. And without saying that organic farming is not or ceases to be more or less healthy than non-organically rich, you will understand that would fire prices to clients. And ecological logic are not in 90% of Spain restaurants. The other 10% are specialized in cuisine based on organic products. Amen to our geographical location and everything that entails gender in transport to the islands.
As for what to get my fingers burnt I do not understand. There is nothing to hide and therefore do not hide anything. Something else. You say: "What if we are so bad because you make the best of traditional kitchens? Or not know ..." I said: "I do not consider modern kitchen. And I use many tools and concepts of traditional cuisine. I do not know ... I fail to understand if you mean do not know Canarian cuisine or do you mean specifically. Essential to know the cuisine to otherwise. And very important to know the cuisine with which you grew. Finally

censorship you speak. Nothing is further from reality dear Anonymous. Maximum freedom of expression as the blog. Instead, just logic and always made comments with respect and to talk about cooking and everything that surrounds him. To show a button friend. Here is your comment and nothing has happened. Or censorship or anything like it. Remember to him: "English, Franco is dead."

I reiterate my appreciation for your participation. And I hope we know soon.

Greetings.
Isaac.A.

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Mojo Potatoes ...

Undoubtedly, the relationship of our island cuisine to the rest of the culinary world, is based on the familiar wrinkled potatoes with mojo. Writing them in the odd case, even for suspected food connoisseurs more than two Michelin stars as "wrinkled potatoes ." Implying that the canaries are lucky to keep a written language parallel to the normal Castilian around us. That we are rich. Lexical nuances aside, I often wonder if the day will come in that be known for something else. Fish, meats, cheeses, stews, desserts, Enyesques ...

In these times of "alleged crisis," where fear overwhelms us thanks to consume media, I miss policies to improve the quality of our gastronomic identity. How many potatoes with mojo admirable that you had the luck to eat on the islands? How many of mortar mojos have won the battle to the comfortable mixers? And you? Without making an effort to end last Monday, in one of our local coast of Gran Canaria, I had the opportunity to eat fresh fish, potatoes wrinkled gofio blanching among other things. Very good fish. freshest and its doneness. Rockfish and Sama. In the absence of a pinch of salt, of perfect rest. Wrinkled potatoes pretty good. Odd size is how big left .. and lack of cooking time accentuated some of the chips . Gofio gofio certainly was scalded scalded. Gofio, and scalded scalding verb. But the fish stock was conspicuous by its absence. It was a restaurant that has a nasty habit of adding mojo to gofio scalding. That if the mojo out quality probably would be something else brewing gofio. But when we want to save on fish stock and putting mojo mojo is not quality ... Gentlemen and ladies do not have anything good. So gofio inedible. And as I suppose have been deducted, the mojos horrible. A couple of Spaniards had lunch at a nearby table, and I wondered how I describe the Canarian mojos mojo after eating and after that by buying at the airport industrial mojos that we sell.

We have more food than potatoes and mojo, but we do everything possible to empower them properly. And most curious, we do lightly. How many restaurants choose a proper dad, well clear of land, a nice size, crumpled in a point, correct for salt, with a real red mojo? How many years have so many restaurants on the islands and even wrinkled potatoes do not have a reliable recipe? At every family reunion or friends always some people stuck in culinary tasks is the question of how wrinkled potatoes a day. And they all bring their culinary expertise to bring to the beloved osmosis chips ....

not take care of our guests and sit daily in the restaurants of the islands. We deal with olive oil, coconut of Congo ... to be honest and offer fresh fish, fresh or taken for which China bought from frozen ... mojo offer a robot and say that is the real ...

But then, who should come between the company and the quality control we offer our customers Canary Islands either tourists or natives? In these times of remodeling of the hotel industry so outdated for the times, why not improvements in the ways of the vast majority of restaurants canaries? I do not work traditional Canarian cuisine. There's a lot. But there are few that makes it thoroughly. Good things, when one .

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stomachs have no windows ..

06:30. Mr. alarm sounds. Antonio and Diana still bleary eyes just started a new day with hardly have noticed. Toca personal hygiene, choose set for today, breakfast and little else. Both are recognized and successful in the business of the city. Are, do and have more than what some naively think. They get to their jobs even accelerated. The clock is delayed by red lights. And finally begin their long-awaited and successful work routine.
Coffee, water and some sweet mid-morning. They do not know coffee. From which we ignore. Who cares? is just coffee. Normally traded on a daily basis with different employers, bankers, talking to phone companies, solve and create problems, they hope, hesitate, think, choose, choose ... sometimes even acting. They are surprised each time one of the enemy team will try to see things as they really are not say. Do not tell lies, just hide from the truth. But our model couple is skilled, attentive. They sparkle and are quick financial complex numerology. Lunchtime
ringing in their stomachs. Assault guts business talks and it's time to eat. In the corner nearest the office serve a great meal. It is a bar restaurant. At night, a parade of varieties. Although these the night, and catches away from the site. The bar is patient, and the sofa in their homes too. The box is eager to swallow coins and notes and our successful and wealthy couples want to make her happy. Of course, I agree and acknowledge that this business is different. They are honest with their customers and tell about the A to Z what they eat.

A-Waiter!, How are you?, What about the menu today? ... C-

What sir, today we have a spectacular menu. At first mixed salad. Which we do, you know ... Red tomatoes red overripe, for those who dont know anything, trocadero lettuce , that we cut with a knife and inch darkening seconds. But chilly eh?, Tuna in sunflower oil, millet tin promotion we did last year y. .. these rich olives that we put ourselves.

A-"And the second you have?

C-Hoy, grilled fish with delicious fries. Panga is frozen. Is very good. "The thaw us here know?. Outside the refrigerator, and is richer. It brings lots of those from Asia to the dock. And the fries that'll tell you .... The usual dessert, custard, fruit, chocolate mousse .... All for 6 euritos with drink, dessert, coffee and bread.

D "Well I feel like Antonio, is all terrific insurance.

A-Well yes. Two menus are also very well priced.

The couple eager to eat, receive with joy the menu, lunch, pay and go.
Ah! I forgot ... The cafeteria does not make money. It is the latest fashion. The menu is 6 euros for only charge what it costs. They work for art's sake. And eat happy customers. Stomachs have no windows.

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A Salad Rica ...

Today I propose a salad for every taste, rich and very fresh .
In the restaurant you know that our proposed menu begins with individual 3tapas to start lunch. And the format of our salad is a bit special. I suggest one of the salads we've been doing in this first year Fennel menu.

Pear and Parmesan Salad.
salad is a very rich and very simple cool and say that is a salad of equipment. The pear with Parmesan hand are very good. Normally in the history of cooking is known salads in particular some fruit. As Warldorf originally had only mayonnaise, celery and apple.
In our pear and parmesan salad, bring the freshness of chilled pear and a selection of Lettuce leaves and season. I recommend you visit your nearest supermarket or market and choose the most like home. At the end of the day you're going to eat you and it is essential that seem attractive to you the green part of our salad. Today there are multiple fifth-products of high quality range. (Bags of salad ready to eat.) So pick your favorite Lettuce, you can also include parsley, chives or even mint to your mix of greens.
La Pera. Better than your usual fruit basket is no one to let you know that pears available. I am rooting for a pear smooth, hard and tasty. Now start arriving in June to visit our pear fruit shops in San Juan. Tiny, tasty and hose connections. The hardness is not going to be a problem when eating. The finely chopped. And our third base ingredient of good parmesan cheese. Today for everyone. Here we go.

• Mixing Lettuce, pear and parmesan as base of the salad.
• seasoning. I bet a base dressing with balsamic vinegar. Therefore we will use a virgin olive oil and balsamic vinegar in proportion 3-2. That is three parts oil by two of vinegar. Do not add salt to the dressing.
• In a bowl mix our Lettuce, alignments and put a pinch of salt. I recommend using salt flake salt or otherwise fine, without abusing it as the parmesan will put a pinch of salt in the salad.
• The pear is important to be very cold. In nevera.La cut into thin slices. Leaving as we cut, the center of the bulb clean. And add the layers of pear to Lettuce .
• Parmesan. We will give "shape" with the help of a peeler. Getting out thin shavings of Parmesan, and add to salad.
• Finally mix everything and re-align our salad with our vinaigrette well beaten, so that the vinegar and oil liguen well. I recommend eating this salad at once, to avoid including the oxidation of the pear.

Bon Appetit!

Emulateur Desmume Lag

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headlines and other media do not do more than permeate the conscious or unconscious fears we do nothing to curb consumerism in the country. I have heard criticism of the Princess of Asturias herself for not supporting the English textile outfit repeating the visit of French Prime Minister and his wife. In response to the attitude of the princess and consciously or unconsciously keeping many millions of people, small and medium enterprises in Spain, crazy looking for the formula for success. Sell, sell and sell ... I confess. In my head have also been various ideas to put into play. Many think that everything will fall in price. The restaurants with menus to 6 euros proliferate, tapas for a free drink euro invade the bars of Spain. (In Peninsular clear, here we are left with wrinkled potatoes with mojo to medium or medium to well done). Of course, when the English people visit the supermarket and come home chirping for the price of the basket ... We are not aware as consumers of product prices? Who gives hard four pesetas? How much to eat at home? Are some questions we would leave out many of the gastronomic offerings are daily. Menu 6, 7 or 8 euros with drinks and tax included. Without doubt, the Wizard of Oz himself, or David Coperfield himself.

The routine of eating, and eating as a basic need, are factors neglect to make many times what we eat. I know many animals, some humans choose more than what they eat and what not. I will not criticism of junk food. Should be analyzed more local than the well-known hamburger now assails your mind. There are many fast food offering, not all supply is of poor quality. Sure, the supply remains a constant demand of our society. It's not bad being a consumer of hamburgers. It's bad habit of making it consumption. Thus, daily menus amazing prices, fast food, bad food, and other terms to discover, we drown. Simply invite you to reflect. What do we eat?, What amount? and at what price?. Security posed by any of these aspects, we will be able to start choosing what we eat better. So ... consistency and good food.