Blueprints Hyundai Accent

... REVENUE AND OTHER MYSTERY PHOTO BORDEAUX

Pending the solution of the mystery photo, after our wandering culinary

... The butcher Bages Yves Bruneau, also sold his granaries Médoc perfectly flavored, lamb from the Pyrenees, the Basque Country's black pig and beef Bazas. How can you resist? We came, we eaters of fish, loaded with meat and sausage, so it is good sometimes revert to being carnivorous! The beef is in full Bazas Renaissance and quality charters have made this tasty meat to regain its former glory. It has become a must for breweries that meet in Aquitaine! The animals are refined for ten days in cold storage before being sold to allow fat to invade the muscle fiber, giving the meat an unusual oncuosité.

As for the recipe for steak Bordelaise, it is even simpler than the shredded. You need a quality meat, and if you can not find beef fat Bazas, try to get your butcher that you size a bit tasty out of its refrigerators secrets. He does everything the work done. It will do that slowly melt and lightly brown a respectable amount of shallots cut end, then add a glass of good red wine (one you drink with the steak will do nicely, especially if it is a wine of choice). You let it reduce slowly as the meat rack, and I confess that I added, personal touch, a small trace of raspberry sauce unsweetened especially provided for the kitchen. This enhances the taste of wine without betraying it. You serve your sauce on the side of steak for the purists, or just above the other! So it does not cool! And the bottle to accompany this dish natural will come from the shelves of your noble cellar!

To accompany these dishes invigorating, and also opened its basket bottles purchased from Nat'Osier , Alter raided the cellar and brought us this basket, with an intruder. .. so that you do do not trap as me, I've put a detail of the photo!