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luces y adornos del arbolito editados en photoshop para este filete navideño porteño, así lo veo yo.
Christmas lights....my point of view.
En italiano FILETTO: Raya; FILO; hilo.
Finos hilos que se entrelazan en una danza de formas y colores, al compás del 2 x 4.
Es que tango y filetes han nacido juntos a principios del siglo pasado en Buenos Aires.
In Buenos Aires
Turquie, octobre 2014
Filets de pêche sur le port d'Antalya
Turkish nets
Turkey, October 2014
Fishing nets on the port of Antalya
Raw, seasoned tenderloin filet of beef. These steaks are ready to use in your favorite recipe. Read our review of this cookbook.
A wood fire grilled filet mignon paired with pan seared garlic shrimp and served with cranberry mashed potatoes and seasonal vegetables.
Dive into this at The Blue Shrimp restaurant in Puerto Vallarta, Mexico
The annual salmon bake at Oregon State University always draws huge crowds, and is supported by many Native students, staff, faculty, alums and members of some of Oregon's tribes. Date: May 15, 2013 (photo: Theresa Hogue)
This is my grand foray into filet crochet. Technically speaking it is a form of lacemaking. For those of us who design cross stitch, it is the coolest thing you will ever do with a crochet hook. Filet is a pattern designed on a grid consisting of open and closed squares. As soon as I read about this, I was interested. Two days later, this tweet arrived on my cell phone and I knew what I had to do.
sblaufuss: My Top 5 Nicknames for Co-workers For The Week Ending 4-10-2009: 1. Asshat 2. Cockgobbler 3. Assclown 4. Dipshit 5. Motherfucker
7:16 PM Apr 15th from Tweetie
Shane, this one is for you.
A wood fire grilled filet mignon paired with pan seared garlic shrimp and served with cranberry mashed potatoes and seasonal vegetables.
Dive into this at The Blue Shrimp restaurant in Puerto Vallarta, Mexico
Quando le ho viste su una rivista di uncinetto, mi sono subito innamorata e ho farle per la finestra della mia cucina
Filet Crochet Tutorial
Filet is a French word for net. Filet crochet, worked from a graph (or chart), is possibly one of the easiest techniques for creating crochet lace – at its simplest it’s made up with 3 basic stitches, slip stitch, chains & trebles (US dc), but more intricate patterns can be created substituting the trebles (US dc) with double trebles (US tr), triple trebles (US dtr) & so on
This tutorial (17 pages) takes you through the basics of Filet Crochet in both written (UK & US terminology) & diagram form & covers the following:
1.How to read charts (graphs) - (pg 2)
2.Determining the number of chains required for foundation chain - (pg 2)
3.What is a Space, Block, Lacet & Bar- (pg 3)
4.Stitch Abbreviations - (pg 3)
5.Stitch Guide (written & drawings): slip st, dc (US sc), tr (US dc) - (pg 4)
6.Stitch Guide continued: dtr (US tr), trtr (US dtr) – tr decrease (US dc decrease) - (pg 5)
7.Basic Filet Mesh Lace (written, diagram & drawing): spaces & blocks - (pg 6)
8.Basic Filet mesh lace continued: Lacets & bars - (pg 7)
9.Shaping: increasing space at beginning & end of row - (pg 8)
10.Shaping continued: decreasing space at beginning & end of row, increasing block at beginning & end of row, decreasing block at beginning & end of row - (pg 9)
11.Shaping for Garments: increasing blocks at beginning & end of rows - (pg 10)
12. Shaping for garments continued: increasing spaces at beginning & end of rows - (pg 11)
13.Shaping for garments continued: decreasing & decreasing blocks at beginning & end of rows – (pg-12)
14. Three super easy projects to get you started
Book Mark (chart & photo) – (pg 13)
Scarf (photo & chart) - (pg 14)
Purse - (chart, photo, written, diagrams, drawings) (pg 15 to 17)
Beef...it's what was for dinner tonight.
Our youngest and her boyfriend invited themselves over for dinner tonight. That's okay, because they brought plenty of everything you see here for all of us.
I was more than happy to do the grilling. :-)
Filet of black sea bass on lemon-black pepper risotto, tuna bottarga and English peas. This dish was topped with a bottarga emulsion and garnished with fresh thyme.
Notes: "OH YUM" was my first thought. And my instincts were correct. The chef later explained to me that this fish was cut thin and roasted across the grain for a "more pleasant texture." By "more pleasant," I gather that he meant that it makes the fish meat more steak-y, more meaty and substantial. In fact, the fish was so firm that I didn't recognize it as black sea bass - which I've always known to be soft and almost flaky. In fact, the reason I asked the chef was because I thought either I heard incorrectly or the server mispoke when it was presented as black sea bass. Upon further inquiry, the chef told me that by cooking the fish on a cross-grain allows for more even-cooking - which makes sense. I guess this just shows how a skillful chef can play with techniques to yield very different results!
The risotto had a brilliant lemon-blackpepper kick to it. The high note of the lemon followed quickly with a nice hefty wollop of bitter heat. I loved it. These two flavors were counterbalanced by the sweet Enlighs peas that lended a nice grassy note..
The emulsion had been fortified with pungent tuna bottarga - literally the egg sack of the fish which has been cured in salt. While the flavor was somewhat distinguishable, I would have to say that I wished the bottarga had taken a more prominent role. Keep in mind, though, I'm partial to gutsy and bold flavors.
The risotto was a tad more al dente than I prefer - I like it softer, creamier and porridge-like. But, certainly, anyone who prefers their risotto to have just a bit of resistance would be pleased.