Ingredientes:
1-Un (1) piano vertical, de no menos de 80 años de antiguedad, preferentemente frances, de ser posible fabricados por casa Pleyel, en mal estado, abandonado durante años en un lugar humedo, lleno de cucarachas y tal vez alguna rata pequeña, con teclas que no suenan, madera apolillada y rayada (pueden faltarle tambien algunas teclas y/o algun pedal)
2-Un pianista de formacion clasica, de edad media, que no haya alcanzado la fama (y que por su edad y su mederado talento, la posibilidad de alcanzar la fama sea altamente improbable), pero con un profundo amor por la obra de Frederic Chopin y (esto es imprescindible) debe ser Budista
3-Una partitura del Andante Spianato Opus 22 de Frederic Chopin (no tiene importancia la fecha de impresion de la misma)
4-Una envase plastico con pico vertedor (bidon) con cinco (5) litros de nafta (sin plomo)
5-Un encendedor Zippo
Preparacion:
El piano debe ser preparado para la performance, quedando durante una semana, a la intemperie, sometido a las inclemencias del clima, sea este cual sea (el compositor no sera exigente en esto), en la medida de lo posible sobre tierra humeda (puede ser un patio tambien, pero se recomienda la tierra, para el nobilisimo intrumento este en contacto intimo con Lo Elemental, y sobre todo para que su madera, vuelva a estar en cercania de otras maderas vivas)
Performance:
La performance consistira en que el pianista ejecute con la mayor pasion dicha obra, hasta el final y luego con toda solemnidad, rociara primero el piano y posteriormente, a si mismo, volcando mas o menos, la mitad del contenido del bidon sobre su cabeza, encendiendo en el mismo orden el piano y luego a si mismo, con el encendedor Zippo.
El performer debera permanecer durante el acting, sentado en posicion de loto, hasta consumirse el fuego
Se rogara previamente a la audiencia, abstenerse de aplaudir hasta que el fuego se extinga totalmente tanto del piano como del pianista
Nota:
el pianista deberia usar un traje de etiqueta, pero preferentemente de tejido sintetico y permanecer descalzo, ya que los zapatos son menos combustibles
Mostrando entradas con la etiqueta tostado de queso. Mostrar todas las entradas
Mostrando entradas con la etiqueta tostado de queso. Mostrar todas las entradas
lunes, 30 de noviembre de 2009
lunes, 27 de julio de 2009
sanguche tostado de queso
How To Make a Grilled Cheese Sandwich
Everyone knows how to make a sandwich! You take a couple slices of bread, and put some kind of filling between them. Dead simple, right?
Then how come some sandwiches taste so much better then others?
Well, it has to do with both the quality of the ingredients that you use as well as the right proportions!
An all time favorite is the good old grilled cheese sandwich.
It's a perfect balance of toasty grilled bread with just the right amount of cheese.
White bread and American cheese, the kind wrapped in plastic, is the best.
You can use squishy white bread, the kind you used to feed to the ducks, but a firmer, hearty white bread actually holds its shape better after grilling.
You will also need 1 Tablespoon of soft butter for this sandwich. To soften butter either just let it sit on the counter about 10 minutes or VERY CAREFULLY zap it in the microwave in 5 seconds increments.
Softening butter in the microwave is tricky. It goes from a solid to a liquid in the blink of an eye so watch it carefully.
Preparation:
Spread 1.5 teaspoons of softened butter on one side of each slice of bread.
Lay one slice of bread, butter side down, in a non-stick frying pan.
Put two slices of cheese on the bread. You may be tempted to use a lot more cheese but don't! Too much cheese oozes out as it melts and you end up with all that extra cheese in the bottom of the pan or dripping down your hand as you bite into your sandwich!
Now cover it with the other slice of bread with the buttered side up.
Turn the stove on medium heat and place the pan on the stove.
The grilled cheese sandwich needs to cook until it's golden brown on the outside. This requires peeking occasionally with a spatula. After about 2-3 minutes it should be ready to flip.
The second side will take a lot less time to turn golden brown because the pan is already heated up.
Lift the sandwich out of the pan with a spatula and set it on a cutting board. It's easier to cut the sandwich in half on a cutting board.
Normally you would cut bread with a sawing motion and a bread knife. If you did that to a grilled cheese sandwich it would slide apart. To cut a grilled cheese sandwich use a large kitchen knife and with one swift downward motion slice through the sandwich.
You can add extra bits to your grilled cheese sandwich if you want. Tuna salad, sliced ham, sliced tomato, or even crispy bacon would be great!
Enjoy!
Everyone knows how to make a sandwich! You take a couple slices of bread, and put some kind of filling between them. Dead simple, right?
Then how come some sandwiches taste so much better then others?
Well, it has to do with both the quality of the ingredients that you use as well as the right proportions!
An all time favorite is the good old grilled cheese sandwich.
It's a perfect balance of toasty grilled bread with just the right amount of cheese.
White bread and American cheese, the kind wrapped in plastic, is the best.
You can use squishy white bread, the kind you used to feed to the ducks, but a firmer, hearty white bread actually holds its shape better after grilling.
You will also need 1 Tablespoon of soft butter for this sandwich. To soften butter either just let it sit on the counter about 10 minutes or VERY CAREFULLY zap it in the microwave in 5 seconds increments.
Softening butter in the microwave is tricky. It goes from a solid to a liquid in the blink of an eye so watch it carefully.
Preparation:
Spread 1.5 teaspoons of softened butter on one side of each slice of bread.
Lay one slice of bread, butter side down, in a non-stick frying pan.
Put two slices of cheese on the bread. You may be tempted to use a lot more cheese but don't! Too much cheese oozes out as it melts and you end up with all that extra cheese in the bottom of the pan or dripping down your hand as you bite into your sandwich!
Now cover it with the other slice of bread with the buttered side up.
Turn the stove on medium heat and place the pan on the stove.
The grilled cheese sandwich needs to cook until it's golden brown on the outside. This requires peeking occasionally with a spatula. After about 2-3 minutes it should be ready to flip.
The second side will take a lot less time to turn golden brown because the pan is already heated up.
Lift the sandwich out of the pan with a spatula and set it on a cutting board. It's easier to cut the sandwich in half on a cutting board.
Normally you would cut bread with a sawing motion and a bread knife. If you did that to a grilled cheese sandwich it would slide apart. To cut a grilled cheese sandwich use a large kitchen knife and with one swift downward motion slice through the sandwich.
You can add extra bits to your grilled cheese sandwich if you want. Tuna salad, sliced ham, sliced tomato, or even crispy bacon would be great!
Enjoy!
ademas de la receta, hay fotos paso a paso y un video explicativo que no puse, pero si resulta imprescindible los cuelgo eh?
(no puse la direccion web por piedad)
Suscribirse a:
Entradas (Atom)