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Conociendo el buen producto que manejan y lo bien que lo suelen tratar llegamos de nuevo a El fil d’Ariadna con unas elevadas expectativas que finalmente no se acabaron cumpliendo. Compartimos unos cuantos platos de su carta que mostraron la personalidad y calidad que ya son marca de la casa pero les falló el acabado (una recurrente parquedad en los condimentos y algunos otros detalles), y además flojeó la infraestructura en el comedor (una sola persona, por muy eficiente que sea, es a todas luces insuficiente para cubrir las necesidades de un comedor de esas dimensiones). La experiencia no estuvo mal del todo y tuvo algunos destellos de brillo pero nos quedamos con una agridulce impresión y la clara sensación de que en esta casa no acaban de aprovechar completamente todas sus posibilidades. En fin, con tan buenos mimbres e intenciones, nos parece exigible una mayor convicción e implicación en el conjunto para acabar de justificar la incursión. Veremos en la próxima...
P.D: El texto anterior fue escrito a mediados de Junio, tras producirse esta última visita que ahora publicamos. Pues bien, nos acabamos de enterar de que este restaurante cierra definitivamente sus puertas dentro de un par de semanas, concretamente el 31 de Julio. Desconocemos los motivos que les han llevado a tomar esta decisión (probablemente los desajustes que hemos apreciado en esta ocasión tengan relación con ello) pero lamentamos profundamente el cierre y deseamos lo mejor a Ariadna y su equipo.
Lo mejor: el jarrete de buey; los quesos
Lo peor: el punto de las patatas bravas; la caballa y su piel; que no presentaran los quesos
Mejorable: la cocción de las patatas bravas; el escaso uso de condimentos o sazón; la escasez del servicio
Recomendado: estando afinado, es un buen lugar para acceder a una cocina de mercado y de producto, moderna y de calidad
Satisfacción: @@@-
Sant Jaume, 19
08201 Sabadell
Teléfono: 93 537 25 63
Cierra los martes y las noches de domingo, lunes y miércoles.
FOR YOUR FREE E/BOOK AND MORE INFO = tinyurl.com/y9oyck8d
KETOGENIC DIET FOOD LIST IN THIS VIDEO WE WILL LOOK AT ,A,LOW CARB KETOGENIC FOODS LIST: THE KETOGENIC DIET REVIEWA LOW CARB DIET IS COMPRISED OF KETOGENIC DIET FOODS,FOODS THAT HAVE A LOWER AMOUNT OF CARBS;THIS DIET THAT WE WILL PRESENT IN THIS VIDEO’ HAS LESS THAN A GRAM OF CARBS PER SERVING ‘AND THE CARB CONTENT IS CONSIDERED TO BE AS GOOD AS ZERO! THE TRUTH ABOUT THE KETOGENIC DIET REVIEWTHIS TYPE OF DIET IS BELIEVED TO BE VERY BENEFICIAL FOR PEOPLE WHO WANT TO LOSE WEIGHT ,AND BETTER THEIR OVERALL HEALTH!
LET'S TAKE A LOOK AT WHAT KIND OF FOODS AND DRINKS YOU CAN CONSUME DURING THE DIET: DRINKS: DRINKING COFFEE WITHOUT MILK OR SUGAR: ALSO HERBAL TEAS AND TEA WITHOUT SUGAR OR MILK IS EXCELLENT;DIET SODAS AND JUICES BUT NOT TOO REGULARLY:WATER IS STILL THE BEST DRINK . CONDIMENTS: REGULAR FULL FAT MAYONAISE, HOT SAUCE, VINEGAR,SALT AND MUSTARD; AND FRESH HERBS. LEAFY GREENS, LIKE ALFALFA,SPINACH AND LETTUCE AND ARRUGULA ,ETC. CELLERY,AND RADISH,IS ALL GOOD. OILS: CORN-OIL,SUNFLOWER OIL,PEANUT-OIL,AVOCADO-OIL,OLIVE-OIL,COCONUT OIL,SESAME OIL,TEE-TREE OIL, IS ALL GOOD AND NECESARY. SEA FOODS; LIKE MOLLUSKS,SHELLFISH, LINE-FISH,IS EXCELLENT! DAIRYPRODUCTS LIKE,BUTTER,HEAVY CREAM,MARGARINE,EGGS,MOST TYPES OF CHEESE,ARE EXCELLENT IN THIS DIET. MEATS,CAN BE GOOSE,TURKEY, DUCK ,VEAL,LAM,CHICKEN, BEEF,THESE ARE ALL SUPERB FOR THIS DIET. DIET TIPS FOR KETOGENIC DIET FOOD LIST
HERE ARE SOME ADDITIONAL TIPS FOR MAKING ZERO CARB KETOGENIC DIETS EASIER! AVOID EATING WHEN YOU'RE NOT REALLY HUNGRY; DON'T COUNT CALORIES ,IT IS PREFERED THAT YOU DRINK WATER WHEN YOU FEEL THIRSTY,RATHER AVOID SODAS AND JUICES, DON'T EAT SWEETS, YOU SHOULD CONSUME ENOUGH FAT TO MAINTAIN HIGH ENERGY LEVELS. CONSUMING CARBS FROM ANIMAL ORIGIN PROLONGS THE SATURATED KETOSIS FEELING, ANIMAL PRODUCTS HAVE NO CARBS, YOU CAN FULLY ENJOY MEAT, EGGS, AND DAIRY.
IF YOU WANT TO START A HEALTHY KETOGENIC LIFESTYLE, I HAVE THE BEST STARTING POINT FOR YOU; JUST CLICK ON THE LINK : tinyurl.com/ycmnwbor AND HAVE A LOOK FOR YOURSELF ! IT IS REALY AN AWESOME PLAN !
THANK YOU FOR WATCHING; IF YOU LIKE THE VIDEO GIVE IT A THUMBS UP AND SHARE IT WITH YOUR FRIENDS. PLEASE SUBSCRIBE TO THE CHANNEL FOR FUTURE INFO: FOR
YOUR FREE E/BOOK AND MORE INFO = tinyurl.com/y9oyck8d
I would like to thank the following people for using their art. foto credits, on unsplash = foto's by= tyler nix, kristina m m , jez timms ,andra ion ,paul morris, roberta sorge,alison marras , deryn macey , mariana medvedeva , caroline attwood , sticker mule, michelle tsang , hanny naibaho , gabriel gurrola ,alison marras, lukas budimaier and,jason leung, foto credits on unsplash...thanx for your art. foto credit also to=bart everson,nataliemaynor,liz west on flickr.and thanx pixabay.artist
I may get moneterial bennefits if you are tempted to purchase something,
And what else can be a good activity for a talkaholic like me to do besides talking whilst awaiting for food. Of course, photograph the condiments and the people i love sharing moments with....
Wetherspoons, London, England, UK
1. salt, 2. pepper, 3. malt vinegar
4. tomato ketchup, 5. mayonnaise, 6. hp sauce
7. french mustard, 8. horseradish sauce, 9. white sugar
Created with fd's flickr toys
A tray of select Sri Lankan spices and condiments used in the concoction of our deliciously spicy and HOT curries!
...while in Mexico, we all stopped (the fam, the peeps) for some street tacos: these were the delicioso condiments to put on those tasty lil' tacos.....I prefer lots o' lime......it was quite a tasty lunch....
I'm going for seconds.
Been eating this since Saturday at least once a day! That's how much I miss this dish... =)
For an easy meal:
1. Buy all of the above (or get someone to buy them for you). See previous photo. It takes too long to prepare them individually!
2. Prepare rice congee using half a cup of rice in about 2 litres of boiling water. The lesser the rice, the more watery it will be. Simmer until rice expands and has a porridge consistency.
3. take a few teaspoons from each bottle/open can of fish and place on small serving dishes. Use clean dry spoon for each bottle.
4. Scoop out congee into bowls, serve with little dishes of condiments. You may also have cut spring onion, pepper, soy sauce, sesame oil, salted duck egg, century egg..... whatever salty food you have can be eaten this way.
Enjoy! And have seconds, if you must =)
The National Post food section "Gastropost" challenge this week is to send in a photo of your favorite condiment.
I sent in this picture of a bottle of Maggi.
I use it to spice up soups.
Gastropost...
Condiments
Salt, pork sauce with mustard, ginger dressing (for cabbag), miso soup, and rice.
Butagumi
Azabu
Tokyo, Japan
(March 30, 2014)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
I couldn't help but pity this old woman in one of the shops on the uphill path to the St. John's church at Sirience, near Selcuk, Turkey. Her little shop was on the steepest and narrowest part of the path, the light was fading, and no one was paying much attention to her. She was selling traditional spices and condiments. She catches up on her knitting to pass the time. (Ephesus (Efes)/ Sirince, Kusadasi, Turkey, Nov. 2014)
Lugar: Sacuragua, Paraguaná, Estado Falcón, Noroeste de Venezuela.
Otras que se aparecieron fueron estas poco ariscas y muy sonoras aves africanas introducidas en Venezuela desde hace mucho como aves de corral, si bien se las encuentra asimismo asilvestradas, ya que ante cualquier peligro su instinto las hace huir al monte y no regresar, de modo que hoy día se les podría tener como residentes, al igual que sucede con la Paloma Doméstica (Columba livia).
Llegada la noche departimos en la terraza condimentando la charla con unos traguitos a modo de aperitivo para la cena que nos fue servida a las 7:30 p.m. la cual, al igual que en las noches siguientes, fue de calidad excelente. Luego nos fuimos a dormir para reponernos del cansancio del viaje y poder levantarnos con ánimo muy temprano en la mañana.
Place: Sacuragua, Paraguana, Falcón State, North-western Venezuela.