Alberta Driverslicence Fraud

cerquita
more .......

this is what we ate today, I had my father and my sister invited and we made fresh pasta prepared for us ...

for dough (ingredients for 10 people):

1 kilo of flour

5 large eggs 2 or 3

sunflower oil curach

fine salt

for salsa princess
2 small bricks

cooking cream a good handful of fresh spinach (I put 300gms.)

fresh mushrooms (about 300 or 350 gms.)

1 can tomato

frying 3 cloves garlic

salt, pepper and nutmeg

parmesan cheese powder

to make fresh pasta mix and knead all the dough ingredients, if you have pasta machine to make the pass by the rollers Once mixed and finite plates are you doing, if you have no machine you do with a roller, then you cut the machine you form plates and noodles, if you have you can do with a cortapizza or cochillo.

important, both the PSTA and the machine and how the workplace must always be well floured dough to work easily and it does not stick. then you put the pasta well put and floured at all times in a tray for example, as you see in the picture.

what you can leave it there drying up as we make the sauce:

for the sauce as 1 in wash spinach and put a little water (very little) to cook, the cooking time of spinach is just a few moments just enough to reduce the volume, drain well and the spikes a bit (not much) and you leave aside, picks the sliced \u200b\u200bgarlic and saute in in olive oil, add the mushrooms clean and rolled and rehogais, add spinach and cook it You pour the cream, tomato sauce, salt and pepper and a little nutmeg, poneis it to a minimum and reduce a bit before removing the fire you take a handful of parmesan and stir.
to cook fresh pasta poneis just boiling water and salt, ye lay in the water (not all at once, throw it several times) and you cook just a few minutes (3 or 4 is enough).'s Serve with sauce and parmesan and the rest ready.

Print this recipe

k

Gta ıv Manuel Aktivasyon

boning of pig carcasses

Then we have a bone in different parts we obtained after Exploded:

1. The head is made by jowl, bacon, pestorejo (nose and ear), sesada, tongue and cheeks. We started removing the chin, from the middle of the lower lip to the ear. We separate the mask, which is the skin that surrounds the face and cheek meat is located on the cheeks of the animal, also called inner and outer pot. We remove the lower jaw to remove the tongue more easily. With a machete break the skull and took brains.

2. Ham: The parts that make up a ham are: shank, maiden, round hand, rocket, or against, flip, hip and hip corner and finally the stifle. The difference with cattle, because the pieces are smaller, the procedure to remove the bones, leaving all the different pieces together. First extract the hip bone or hip bone, and then the tibia and fibula.

3. Ribs: The ribs inside of us find a skirt called the diaphragm or "tie" of little value and the pellet will use to make lard and cracklings. The boneless rib may know the bacon or without it and is composed of 13 ribs, of which the first three, the closest to the chest are joined together by a party to the bone cartilage that forms the chest, the rest are separated individually until the ombligal.

4. Shoulder: consists of the hock, black pudding, fish, dough blade and skirt of the blade. Your boner is like ham, because the bones are removed and do not separate the pieces. First we extract the radius and ulna, located on the shank of the bone and then the blade or scapula and humerus finally located the mass of the blade.

5. Chines: first remove tenderloin. Then separate the loin (strip loin) and head of spine or back of the needle), remaining strips ribs attached to the bone of the spine, which broke up helping the machete.

Tokay Gecko Pinky Hamster

Despiecede


vaccines pig carcasses, as a rule, the head received in contrast to cattle. The cutting is done by following these steps:
begin separating the head at the nape of the neck and leading it or not the chin, because if we do not get the chin will be easier to remove in its entirety.
Then remove the hands, first the posterior and then the last. We
removing cortex, although it is best to remove it before you start cracking, and we eliminate possible sources of contamination. You can also extract the different pieces with his bark, then to each one of them will be removed bark. We took the ham
, separated by bone from the hip or pelvic bone, using a whole saw. We
to remove the rib and skirt ombrígal, first we check the width and the machete
we cut so that as we approach the shoulder
the machetes are more superficial, roughly from the sixth rib starting the neck bone.
After removing the ribs, we will separate the loins palette, starting by the head of the spine, with its own guidelines that tell us the place where we go, down to the bone of the blade, being in the moment when the paddle is removed. If the chin has not withdrawn, the procedure at this time
separation.