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      "body": "Congratulations @martinrojas23! You received a personal award!\n\n<table><tr><td>https://steemitimages.com/70x70/http://steemitboard.com/@martinrojas23/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/@martinrojas23) and compare to others on the [Steem Ranking](http://steemitboard.com/ranking/index.php?name=martinrojas23)_</sub>\n\n\n**Do not miss the last post from @steemitboard:**\n<table><tr><td><a href=\"https://steemit.com/japanese/@steemitboard/new-japanese-speaking-community-steem-meetup-badge\"><img src=\"https://steemitimages.com/64x128/https://cdn.steemitimages.com/DQmRWbAjbeETEaqSPLcpwYX1JN5pZhdPffv4q6DaBs6xvZm/image.png\"></a></td><td><a href=\"https://steemit.com/japanese/@steemitboard/new-japanese-speaking-community-steem-meetup-badge\">New  japanese speaking community Steem Meetup badge</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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      "author": "javicabrera",
      "body": "<div class=text-justify>\n\nGracias por la receta amigo @martinrojas23, los filetes a la plancha es uno de mis platos preferidos (:\n\nAprovecho la oportunidad para darte unos pequeños consejos que te ayudaran a mejorar los contenidos de tu blog, veo que eres nuevo en la comunidad y por lo general cuando incursionamos en un nuevo mundo, necesitamos de gente que nos brinde una mano amiga y nos señale el mejor camino para tener un éxito asegurado, sano y constante.\n\nPude observar que el contenido del post fue extraido tal cual del siguiente articulo http://enciclochef.com/Filetes_a_la_plancha_o_fritos,   cuando hagas mención de algún artículo o noticia, incluyendo fotos, imágenes, videos y cualquier apoyo externo, <strong>siempre</strong> menciona la fuente de donde la obtuviste con un acceso a su link, esto dará más veracidad a todo lo que planteas y te ayudara a crecer cada vez más como usuario, ademas que esto te pude perjudicar por infringir normas de derecho de autor o copyright, te recomiendo declines el pago. \n\n<strong>el código para dejar referencias  es:</strong>\n\n <pre><code>  &lt;p&gt;&lt;a href=&quot;link del contenido en internet&quot;&gt;Fuente&lt;/a&gt;&lt;/p&gt;\n</code></pre>\n<br>\nTambién tienes que tener en cuenta que <strong>Steemit</strong> es una plataforma que se <strong>caracteriza</strong> por <strong>valorar</strong> el contenido<strong> original y autentico</strong>, copiar y pegar de esta manera no está bien visto.<br><br>\n\nCada uno de nosotros somos buenos, excelentes y hasta profesionales en algunos campos en específico, donde podemos aportar <strong>experiencias y conocimientos propios</strong>, es allí cuando empezaras a ver realmente <strong>cambios</strong> en tu blog, donde atraerás a gente interesada en tu contenido y esto a su vez, <strong>curaciones de mayor valor</strong>.\n<br>\n<center><strong>¡Sácale provecho a lo mejor que hay de ti y plásmalo al mundo!</strong></center><br>\nAquí te dejo algunas guías con información muy importante al respecto, te invito a leerlas…sé que te servirán mucho de ayuda:\n\n<p>Guía <a href=\"https://steemit.com/spanish/@luming/guia-optimiza-el-markdown-en-tus-publicaciones\">1</a> - <a href=\"https://steemit.com/spanish/@lince/introduciendo-el-proyecto-lince-acciones-contra-el-plagio-y-abuso\">2</a> - <a href=\"https://steemit.com/spanish/@lince/diferencia-entre-plagiar-y-usar-contenido-de-internet-aprende-la-diferencia\">3</a> - <a href=\"https://steemit.com/spanish/@lince/como-logro-que-mi-dibujo-pintura-sea-considerado-100-original-y-propio\">4</a> - <a href=\"https://steemit.com/spanish/@lince/tus-relaciones-y-rol-en-la-comunidad-muestran-tus-intenciones-en-la-plataforma\">5</a> -<a href=\"https://steemit.com/spanish/@lince/el-uso-de-cuentas-multiples-para-generar-spam-cuentas-que-seran-flageadas-y-enterradas\"> 6</a></p>\n\nCualquier duda estaré dispuesto a aclararla y ayudarte en lo que sea necesario, puedes dejarme un comentario por esta via que con gusto te leeré y responderé.\n\nPuedes encontrarme también en <strong>Discord</strong>  a través del siguiente usuario: \n\n<center><strong>javicabrera#1503</strong></center>\n\nSiente libre de agregarme si deseas platicar al respecto.\n\n<strong>Saludos.</strong>\n\n</div>",
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      "body": "Los filetes de solomillo, lomo bajo o lomo alto y rumsteak (tapa, o contratapa) son los mejores. Son muy buenos también y muy clásicos los filetes de babilla y cadera, pero son\nalgo más duros y secos, sobre todo si la res estuviese recién matada. Se compran más delgados que los anteriores. Acompañamientos Los filetes se pueden acompañar de muchas maneras: Patatas fritas: cortadas gordas, paja o a la inglesa. Con puré de patatas. Con toda clase de verduras: guisantes, judías verdes, pimientos verdes fritos, etc.,\ncebollas fritas en buñuelos, tomates rebozados y fritos o al horno asados, etc. (estas recetas vienen en el capítulo de verduras). O simplemente con una ensalada. No pondremos para cada filete el acompañamiento, que será a gusto de cada uno.",
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      "body": "<p>Congratulations!  This post has been upvoted from the communal account, @minnowsupport, by martirojas from the Minnow Support Project. It's a witness project run by aggroed, ausbitbank, teamsteem, theprophet0, someguy123, neoxian, followbtcnews, and netuoso. The goal is to help Steemit grow by supporting Minnows.  Please find us at the <a href=\"https://discord.gg/HYj4yvw\"> Peace, Abundance, and Liberty Network (PALnet) Discord Channel</a>.  It's a completely public and open space to all members of the Steemit community who voluntarily choose to be there.</p> <p>If you would like to delegate to the Minnow Support Project you can do so by clicking on the following links: <a href=\"https://v2.steemconnect.com/sign/delegateVestingShares?delegator=&amp;delegatee=minnowsupport&amp;vesting_shares=102530.639667%20VESTS\">50SP</a>, <a href=\"https://v2.steemconnect.com/sign/delegateVestingShares?delegator=&amp;delegatee=minnowsupport&amp;vesting_shares=205303.639667%20VESTS\">100SP</a>, <a href=\"https://v2.steemconnect.com/sign/delegateVestingShares?delegator=&amp;delegatee=minnowsupport&amp;vesting_shares=514303.639667%20VESTS\">250SP</a>, <a href=\"https://v2.steemconnect.com/sign/delegateVestingShares?delegator=&amp;delegatee=minnowsupport&amp;vesting_shares=1025303.639667%20VESTS\">500SP</a>, <a href=\"https://v2.steemconnect.com/sign/delegateVestingShares?delegator=&amp;delegatee=minnowsupport&amp;vesting_shares=2053030.639667%20VESTS\">1000SP</a>, <a href=\"https://v2.steemconnect.com/sign/delegateVestingShares?delegator=&amp;delegatee=minnowsupport&amp;vesting_shares=10253030.639667%20VESTS\">5000SP</a>. <br><strong>Be sure to leave at least 50SP undelegated on your account.</strong></p>",
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      "body": "1.300 kg. de patatas, ¾ litro de agua (3 vasos de los de\nagua), 8 huevos, unas hebritas de azafrán, ½ litro de aceite (sobrará), 1 cucharada sopera de perejil picado, sal. 1 latita de guisantes (100 gr.), Salsa: 100 gr. de jamón serrano picado, 4 cucharadas de aceite,\nsal. 1 cebolla mediana (100 gr.), ½ cucharada sopera de harina, Se hace la tortilla de patatas con algo más de patata, para que quede más gruesa (receta 492). Se reserva al calor en la sartén. Salsa: Se pone en una sartén o un cazo el aceite a calentar; cuando está caliente se le añade la cebolla pelada y picada. Se dan unas\nvueltas hasta que se empieza a poner dorada (unos 7 minutos); se agrega la harina, se revuelve un par de minutos y poco a poco se añade el agua fría. En un mortero se machacan las hebras de azafrán y se deslíen con un poco de salsa. Se añade esto a la sartén; se da un hervor de 5 minutos y se cuela esta salsa por el pasapurés. Se vuelve a poner en el cazo o sartén, y se Incorpora el jamón, dejándolo\ncocer otros 5 minutos muy despacio. Se echan los guisantes y se sala, teniendo en cuenta que el jamón está bastante salado. Ahora se puede proceder de dos maneras: 1.ª) Se echa esta salsa por encima de la tortilla y se cuece despacio unos 3 minutos. Se vuelca la tortilla en la fuente donde se vaya a servir con la salsa por encima y se corta toda la tortilla en cuadrados. 2.ª) Se pone la tortilla seca en la fuente,\nse corta y se vierte la salsa por encima sin que cueza la tortilla. Así queda la tortilla más seca por dentro. \n\n![](https://cdn.steemitimages.com/DQmaJhdXKFFeDTYK3Z2DQY18DJHGoYifWxBKFexKaM9cVhE/image.png)",
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      "title": "TORTILLA DE PATATAS GUISADA (6 personas)"
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      "author": "joseylina",
      "body": "se ve muy sabroso. Exitos",
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      "author": "minnowsupport",
      "body": "<p>Congratulations!  This post has been upvoted from the communal account, @minnowsupport, by martirojas from the Minnow Support Project. It's a witness project run by aggroed, ausbitbank, teamsteem, theprophet0, someguy123, neoxian, followbtcnews, and netuoso. The goal is to help Steemit grow by supporting Minnows.  Please find us at the <a href=\"https://discord.gg/HYj4yvw\"> Peace, Abundance, and Liberty Network (PALnet) Discord Channel</a>.  It's a completely public and open space to all members of the Steemit community who voluntarily choose to be there.</p> <p>If you would like to delegate to the Minnow Support Project you can do so by clicking on the following links: <a href=\"https://v2.steemconnect.com/sign/delegateVestingShares?delegator=&amp;delegatee=minnowsupport&amp;vesting_shares=102530.639667%20VESTS\">50SP</a>, <a href=\"https://v2.steemconnect.com/sign/delegateVestingShares?delegator=&amp;delegatee=minnowsupport&amp;vesting_shares=205303.639667%20VESTS\">100SP</a>, <a href=\"https://v2.steemconnect.com/sign/delegateVestingShares?delegator=&amp;delegatee=minnowsupport&amp;vesting_shares=514303.639667%20VESTS\">250SP</a>, <a href=\"https://v2.steemconnect.com/sign/delegateVestingShares?delegator=&amp;delegatee=minnowsupport&amp;vesting_shares=1025303.639667%20VESTS\">500SP</a>, <a href=\"https://v2.steemconnect.com/sign/delegateVestingShares?delegator=&amp;delegatee=minnowsupport&amp;vesting_shares=2053030.639667%20VESTS\">1000SP</a>, <a href=\"https://v2.steemconnect.com/sign/delegateVestingShares?delegator=&amp;delegatee=minnowsupport&amp;vesting_shares=10253030.639667%20VESTS\">5000SP</a>. <br><strong>Be sure to leave at least 50SP undelegated on your account.</strong></p>",
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      "author": "zakia",
      "body": "Nice food. Thanks for recipe.",
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      "author": "resteemsupport",
      "body": "Hello martinrojas23!\n\nCongratulations! This post has been randomly Resteemed! For a chance to get more of your content resteemed join the [Steem Engine Team](https://steemit.com/steemit/@steemengineteam/join-steemengine-today)",
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      "body": "½ kg. de merluza (puede ser congelada), Salsa: un trozo de miga de pan de 125 gr. (mejor del día 6 cucharadas soperas de aceite,\nanterior), 1 cebolla mediana (100 gr.) picada, 1 vaso (de los de agua) de leche caliente, 1 cucharada sopera de harina, 1 diente de ajo, ½ litro de agua (de cocer la merluza), 1 cucharada (de las de café) de perejil picado, 1 hoja de laurel, 1 huevo,\nunas hebras de azafrán, agua, sal. 1 plato con harina, ½ litro de aceite (sobrará), sal. En un tazón se pone la miga de pan en remojo con la leche muy caliente. Se pone la merluza en un cazo y se cubre de agua fría con sal. Se pone al fuego y, cuando el agua empieza a hervir, se\nretira en seguida. Se escurre bien, se quitan la piel y las espinas y se desmenuza con un tenedor. Se mezcla entonces en una ensaladera el pescado, la miga de pan remojada, el huevo entero, el ajo, el perejil y la sal. Se mezcla bien y se forman bolitas como las albóndigas de carne. Se pasan por harina. En una sartén se pone el ½ litro de aceite a calentar y se van friendo las albóndigas de 5 en 5 para que no se estropeen. En otra sartén se ponen las 6 cucharadas\nsoperas de aceite (del que ha sobrado de freírlas). Se echa la cebolla picada, se deja dorar y después se añade la harina, removiendo con una cuchara de madera hasta que quede un poco dorada (5 minutos). Se agrega entonces el ½ litro de agua de cocer el pescado (colada y enfriada, para que no forme grumos) y la hoja de laurel; en el mortero se machacan las hebras de azafrán, que se disuelven con un par de cucharadas de la salsa que está cociendo en la sartén. Se añade esto a la\nsalsa, que cocerá unos 10 minutos. Se cuela la salsa y se ponen las albóndigas dentro una vez colada, para que se calienten, y se sirve en seguida con triángulos de pan frito o moldes de arroz blanco, como más guste. Nota.-Se pueden servir también las albóndigas con una salsa de tomate clarita en vez de la salsa indicada anteriormente (salsa de tomate, receta 63). ½ kg. de merluza en rodajas,\n1 hoja de laurel, ½ kg. de rape en rodajas, 1 ramita de perejil, 2 salmonetes, 1 cáscara de naranja, 1 lubina de ½ kg., 1 ramita de hinojo, 1 cola de besugo de ½ kg., 8 cucharadas soperas de aceite, ½ kg. de cangrejos de mar,\nagua hirviendo, 2 cebollas medianas, 1 barra de pan de ½ kg. (del día anterior si puede ser), 3 dientes de ajo, sal, pimienta y unas hebras de azafrán. 2 tomates pelados y sin pepitas, 1 ramita de tomillo, Poner en una cacerola la cebolla picada en trozos grandes, los 3 dientes de ajo\n(dados un golpe, para estallarlos), los tomates pelados y sin pepitas, el tomillo, el laurel, el perejil, el hinojo, la cáscara de naranja. Encima de todo esto, el pescado más duro (rape, cangrejos, besugo) y las 8 cucharadas soperas de aceite, el agua hirviendo (la suficiente para que cubra el pescado), la sal, la pimienta y las hebras de azafrán (previamente machacadas en el mortero con una cucharada sopera de agua). Poner a fuego vivo y cuando rompe a\nhervir dejar 5 minutos, después de lo cual se añade el resto del pescado y más agua, si hiciese falta. Se pone de nuevo a cocer y, tan pronto como vuelva a hervir, se deja unos 10 minutos. Retirar entonces del fuego, poner el pescado en una fuente y colar el líquido echándolo en una sopera, en la cual se habrán colocado las rebanadas de pan cortadas de 1½ cm. de gruesas, y verter el líquido por encima.\nCarnes y Aves Para el cocido: pez. morcillo o culata de contra. VACA Asados. El horno bien caliente\nFritos o a la plancha Guisos desde el principio. Qué parte Peso por Tiempo Qué parte Peso por Tiempo Qué parte Peso por Tiempo pedir persona\npedir persona pedir persona\n3 a 4 minu\nSolomillo en Solomillo tos por filetes Lomo alto cada cara Filetes picaLomo bajo\nRedondo 125 gr. para fri150 gr. sin 20 minutos dos (hamCadera o Rabillo 180 gr. a a tos me\nhuesos por cada 2½ a 3 burgueRumsteak Espaldilla 200 gr. 150 gr. dianos 250 gr. con ½ kg\nhoras sas) Tapa o conFalda p/persona p/persona 4 a 6 minuhuesos Lomo bajo tos para tra\nTapa Tapa, cadebien fri Tapa (es más ra, babilla tos seco) Se calcula normalmente unos 125 gr. de carne de vaca por persona cuando es para filetes a la plancha o fritos.\nPara asada, unos 150 gr., pues merma algo (solomillo, lomo, etc.) Para guisada, 200 gr. por persona (redondo, ragoût, etc.), pues es la forma en que mengua más. \n\n\n![](https://cdn.steemitimages.com/DQmWqLCu4QJY1kBw25r1FEmbiBNjNNNuQ3s3f7sFo1JrxMr/image.png)",
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      "author": "minnowsupport",
      "body": "<p>Congratulations!  This post has been upvoted from the communal account, @minnowsupport, by martirojas from the Minnow Support Project. It's a witness project run by aggroed, ausbitbank, teamsteem, theprophet0, someguy123, neoxian, followbtcnews, and netuoso. The goal is to help Steemit grow by supporting Minnows.  Please find us at the <a href=\"https://discord.gg/HYj4yvw\"> Peace, Abundance, and Liberty Network (PALnet) Discord Channel</a>.  It's a completely public and open space to all members of the Steemit community who voluntarily choose to be there.</p> <p>If you would like to delegate to the Minnow Support Project you can do so by clicking on the following links: <a href=\"https://v2.steemconnect.com/sign/delegateVestingShares?delegator=&amp;delegatee=minnowsupport&amp;vesting_shares=102530.639667%20VESTS\">50SP</a>, <a href=\"https://v2.steemconnect.com/sign/delegateVestingShares?delegator=&amp;delegatee=minnowsupport&amp;vesting_shares=205303.639667%20VESTS\">100SP</a>, <a href=\"https://v2.steemconnect.com/sign/delegateVestingShares?delegator=&amp;delegatee=minnowsupport&amp;vesting_shares=514303.639667%20VESTS\">250SP</a>, <a href=\"https://v2.steemconnect.com/sign/delegateVestingShares?delegator=&amp;delegatee=minnowsupport&amp;vesting_shares=1025303.639667%20VESTS\">500SP</a>, <a href=\"https://v2.steemconnect.com/sign/delegateVestingShares?delegator=&amp;delegatee=minnowsupport&amp;vesting_shares=2053030.639667%20VESTS\">1000SP</a>, <a href=\"https://v2.steemconnect.com/sign/delegateVestingShares?delegator=&amp;delegatee=minnowsupport&amp;vesting_shares=10253030.639667%20VESTS\">5000SP</a>. <br><strong>Be sure to leave at least 50SP undelegated on your account.</strong></p>",
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