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      "author": "steemitboard",
      "permlink": "steemitboard-notify-adrianpolanco-20190326t231232000z",
      "title": "",
      "body": "Congratulations @adrianpolanco! You received a personal award!\n\n<table><tr><td>https://steemitimages.com/70x70/http://steemitboard.com/@adrianpolanco/birthday1.png</td><td>Happy Birthday! - You are on the Steem blockchain for 1 year!</td></tr></table>\n\n<sub>_You can view [your badges on your Steem Board](https://steemitboard.com/@adrianpolanco) and compare to others on the [Steem Ranking](http://steemitboard.com/ranking/index.php?name=adrianpolanco)_</sub>\n\n\n**Do not miss the last post from @steemitboard:**\n<table><tr><td><a href=\"https://steemit.com/steem/@steemitboard/3-years-on-steem-happy-birthday-the-distribution-of-commemorative-badges-has-begun\"><img src=\"https://steemitimages.com/64x128/http://u.cubeupload.com/arcange/BG6u6k.png\"></a></td><td><a href=\"https://steemit.com/steem/@steemitboard/3-years-on-steem-happy-birthday-the-distribution-of-commemorative-badges-has-begun\">3 years on Steem - The distribution of commemorative badges has begun!</a></td></tr><tr><td><a href=\"https://steemit.com/steem/@steemitboard/happy-birthday-the-steem-blockchain-is-running-for-3-years\"><img src=\"https://steemitimages.com/64x128/http://u.cubeupload.com/arcange/BG6u6k.png\"></a></td><td><a href=\"https://steemit.com/steem/@steemitboard/happy-birthday-the-steem-blockchain-is-running-for-3-years\">Happy Birthday! The Steem blockchain is running for 3 years.</a></td></tr></table>\n\n###### [Vote for @Steemitboard as a witness](https://v2.steemconnect.com/sign/account-witness-vote?witness=steemitboard&approve=1) to get one more award and increased upvotes!",
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      "title": "conociendo mi venenzuela (parque Morrocoy)",
      "body": "Hoy les presento las hermosas playas de mi Venezuela. Esto es playa Cayo Sombrero un hermoso lugar para pasarla con mis con amigo y familia \n\nhttp://thumbs.subefotos.com/f1695a7b31f3cde7865bee5afa775646o.jpg\n\nesta espectacular playa esta ubicada en el Edo Falcón este cayo tiene vistas espectaculares  y comidas exóticas  como langostas y mejillones para degustar y muestra lo bello de venezuela se las recomiendo con lo ojos cerrados \n\nhttp://thumbs.subefotos.com/14e94c48c8cc3ba7f5138ca79dbdeea7o.jpg   http://thumbs.subefotos.com/df6dd6bdad52fb7b505fee086d84fc85o.jpg",
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      "permlink": "fish-ceviche",
      "title": "Fish ceviche",
      "body": "## Good today I bring you a small recipe of fish ceviche to surprise your guests or just as a treat\n\n# Ingredients (grammage is optional)\n* 200gr of white fish (grouper or curvina)\n* 15gr of purple onion\n* 15 gr of sweet pepper or sweet pepper\n* 10gr of coriander\n* Dijion mustard\n* 100 ml of lemon juice\n* 50ml of orange juice\n* ajinomoto (optional)\n* Tabasco sauce\n* Salt\n\n## Preparation\n\n* *Cut the 200gr of fish into cubes of the size that you like the most then place the fish in a bowl with the lemon juice for 10 or 15 minutes to cook the fish well*\n\n* *While the fish is cooked on the short onion in julienne or small cubes is cut into sweet pepper and cilantro is chopped as fine as you can place these ingredients in a container in the proportions that you like the most then mixed with a bit of orange juice a teaspoon of mustard dijion a pinch of ajinomoto (remember is optional) and a pinch of salt and a few drops of tabasco sauce (if you do not like the spicy place little) so end the base of the ceviche*.\n\n* *then remove the fish and drain well in a colander or drainer on the side of drain, place the fish in the base before the salt is prepared and the acidity of the ceviche (remember that the fish absorbs the lemon juice and can boil the most acidic ceviche) then served in a bowl with biscuit or cassava*\n\nhttp://thumbs.subefotos.com/e0c772dcdb8b5857054995efff8cf09fo.jpg\n\n\n\n## Note\n\n* Ajinomoto: is a Peruvian seasoning does not contain salt alone will enhance the flavors already existing in the preparation\n\n* the grammages or the quantities of which can be the same in the onion and in which it can also be used to make an infusion of macillaillo cane, lemon, lemongrass, lemongrass, lemon tea, straw, sugarcane lemon, caña santa, grass of the fever, lemon straw, malojillo, lemon grass, cedrón paraguayo cedrón capii. In French it is called \"citronnelle\" this infusion tends to be of neutral taste and therefore minimizes the acid of the preparation\nYou can also substitute orange juice for hand juice or passion fruit juice to have a less traditional ceviche and surprise your guests or your palate",
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      "title": "#Ceviche De Pescado",
      "body": "## *Buenas hoy les traigo una pequeña receta de ceviche de pescado para sorprender a sus invitados o solo como un agasajo* \n\n## **Ingredientes**     (el gramaje es opcional)\n * 200gr de pescado blanco (mero o curvina)\n* 15gr de cebolla morada \n* 15gr de ají dulce o chile dulce\n* 10gr de cilantro \n* mostaza Dijion\n* 100ml de jugo de limón \n* 50ml de jugo de naranja\n* ajinomoto (opcional)\n* salsa tabasco\n* sal \n\n\n## **Preparación** \n\n * *Cortar los 200gr de pescado en cubos del tamaño que mas les guste luego se coloca el pescado en un envase junto con el jugo de limón durante 10 o 15 min para cocinar bien el pescado*\n \n* *Mientras esperamos que el pescado se cocine se corta la cebolla en juliana o cubos muy pequeños ( brunoise ) de la misma manera se corta el ají dulce y el cilantro se pica lo mas fino posible se colocan estos ingredientes en un envase en las proporciones que mas les guste luego se mezcla  con un poco del jugo de naranja una cucharadita de mostaza dijion una pizca de ajinomoto (recuerden es opcional) y una pizca de sal y unas pocas gotas de salsa tabasco ( si no les gusta el picante le colocan poco) así terminan las base del ceviche*.\n\n * *luego sacamos el pescado del envase y se escurre bien en un colador  o escurridor  próximo de escurrir se coloca el pescado en la base antes preparada se rectifica la sal y la acidez del ceviche (recuerden que el pescado absorbió  jugo de limón y puede tornar el ceviche mas ácido) acto seguido servir en plato hondo con galleta o casabe*\n\nhttp://thumbs.subefotos.com/e0c772dcdb8b5857054995efff8cf09fo.jpg\n\n\n## **Nota**  \n\n* Ajinomoto : es un sazonador peruano no contiene sal solo va a potenciar los sabores ya existentes en la preparación\n\n* los gramajes  o las cantidades los pueden basar en cuanto les gusta la cebolla y en que tan ácido quieren que este su ceviche si se les torna muy ácido pueden hacer una infucion de malojillo ( el malojillo tambien recibe  los nombres comunes de: hierba limón, toronjil de caña, limonaria, limoncillo, zacate de limón, té de limón, pajete, caña de limón, caña santa, hierba de la calentura, paja de limón, malojillo,pasto limón, cedrón paraguayo cedron capii. En francés se llama “citronnelle” esta infucion tiende a ser de sabor neutro y por ende minimiza lo ácido de la preparación \n\n* se les gusta un ceviche con mas cuerpo y no tan liquido pueden hacer una pasta cocinando y licuando los ajíes (recuerden pasarlo por un colador  o tamiz fino para que no se sientan grumos) tambien puede sustituir el jugo de naranja por un jugo de mango o de parchita para tener un ceviche menos tradicional y sorprender a sus invtados o a su paladar",
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      "body": "sure, yes I will place good recipes I hope you like them as much as I like them",
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      "body": "![brownie-vegano.jpg](https://steemitimages.com/DQmSQwtrcMMES7V5krABgz4xuCPAcZrFUcstjgphft865wM/brownie-vegano.jpg)\n\nIngredientes para Brownies de chocolate\n100 g. de mantequilla\n400 g. de chocolate negro 70% mínimo (la marca que más les guste)\n4 huevos\n150 g de azúcar normal o glas\n1/2 cucharadita (tipo postre) de bicarbonato sódico o polvo para hornear.\n1 cucharada de esencia de vainilla\n80 g de harina de trigo\nDe 50 g. a 100 g. de nueces (depende de lo que le gusten)\n\n\nPreparación de los brownies de chocolate\n\n-Lo primero es preparar el recipiente donde los vamos a cocinar. He utilizado una bandeja de 20 x 20cm de aluminio y papel parafinado o anti-adherente.\n\n-La medida de la bandeja da para 9 brownies generosos, pero todo depende de como queramos que sea de grueso. Si los querémos de menor tamaño empleamos una bandeja de mayor tamaño .\n\n-Forramos la bandeja y la untamos con mantequilla. Espolvoreamos con chocolate en polvo el papel parafinado. No se utiliza harina porque quedan pequeñas motas de harina blanca en la base.\nCon este truco solucionamos este problema y encima le damos más sabor a chocolate a esta preparacion.\n\n-Echamos en un bol el chocolate rallado o en trozos pequeños con la mantequilla y lo ponemos en el microondas durante 4 minutos a temperatura media ( el bol debe de estar 100% seco ya que el agua quema el chocolate y daña la preparación). Sacamos y juntamos bien la mezcla con una paleta de madera hasta que quede una crema parecida a la crema de chocolate.\n\n-Batimos en un bol grande los huevos con el azúcar hasta que quede una crema espumosa. Añadimos la cucharada de vainilla y el bicarbonato o polvo de hornear . Vertemos la crema del chocolate del bol anterior y mezclamos bien con la paleta o la batidora.\n\n-Tamizamos la harina con un colador y añadimos a la anterior mezcla. Revolvemos muy bien hasta conseguir una pasta crema homogénea.\n\n-Vertemos la crema de chocolate en la bandeja de alumino. Les aconsejo que lo hagan con una espátula de silicona para aprovechar toda la crema y que no quede nada en el bol.\n\n-Partimos las nueces en trocitos y las pasamos por un poco de chocolate en polvo. Las introducimos en la crema y con un tenedor las cubrimos bien con el chocolate.\n\n-Horneamos el brownie en el horno pre-calentado a 180º C en la parte intermedia durante 35-40 minutos, Todo depende del horno.\n\n-Cuando lleve ya 20 minutos en el horno tapamos con un poco de papel de aluminio para que no se queme la superficie y la costra quede perfecta y crujiente.\n\n-Lo dejamos enfriar en la bandeja y cuando esté frío lo cortamos en varias porciones. Los separamos del papel parafinado y presentamos en un plato con un poco de helado de vainilla o chocolate, o con chocolate caliente. Para los paladares chocolateros más exigentes.",
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