Recessed Can Heat Sensors

This weekend I attended the presentation of the "Days of onions and meat cuts" in Barcelona Woven Restuarant.

The Watermark Restaurant is located in the Catalonia Plaza Hotel, but only recently has direct access from the street to facilitate access Tarragona, Nuria told us Solá director of restaurant, hotels increasingly facilitate to enjoy its restaurants and more open to the public, they want to give out your simple kitchen with top quality product and a perfect treatment.

The hotel is located in the Plaza of Spain in Barcelona with stops Metro on the doorstep and only 500 m. Sants Station. It has fantastic views of the mountain of Montjuic, the royal palace and the light source, especially the spectacular night view from the same rooms.
Solá and Nuria Nuria and Communication Globally Ilu of several bloggers called us the culinary scene, to let us know these days: Oscar of cuina.net , Dolorss of cuina Blog, Direct to Joan of palate, Lluis de Tiritinyam , Ellen's kitchen pozu , Cristina Pimienta Rosa , Manel de Cuina is to generate , Susan sky snacks, Lila Lila Eat. Nuria

Solá (director of the restaurant), restaurant chefs, Fernando Feijoo (who has made visits to El Bulli and El Celler de Can Roca ") and Paco Hernandez and a representative of the company" Meat Puigbo "We had a fantastic menu of spring onions, choice meats salvichada and greeted us with a Coktel and we were explaining the origin of calçot and salsa.

The calçot is each of the outbreaks of a white onion that has been replanted. Calçot about the origin of several versions, but the best known is that which attributes the "invention" to Xat de Benaiges, a farmer who lived in Valls Tarragona late nineteenth century. Xat de Benaiges put a couple of onion shoots fire and so, incidentally, found a dish that in the early nineteenth century had become customary in many homes in the town of Valls and its surroundings.
since calçots consumption has become more than a plate because it is already known as a gastronomic feast "calçotada." The spring onions are cooked with wood vine branch together with a typical salsa, the salvichada.
Source: Watermark Restaurant

offered us different cuts of meat also of excellent quality and a perfect point of ripeness. After explaining the cuts and characteristics of the meat we usually conclude that more pink meat and clear thinking are better and more tender and not, housewives are a bit wrong there are some cuts really good, now told us that a court can be very good but if you do well you can throw away.

Something caught our attention was to say that the roasted meat in an oven Josper , this oven is a barbecue grill area controlled by a system of adjustable shots (input the bottom air vent and the top) so that the processing of meat is special, as the oven reaches very high temperatures and within minutes the meat is prepared on the grill without smoke or smell . In addition, we took a firestone if we wanted to change the point of cooking.
At the end we invited into the kitchen and teach the oven temperatures fucking awesome as they explained the procedure to roast the meat in the best conditions.

CALÇOTS

THE MENU AND MEAT GALLEGA

APPETIZER: calçots Cream with onion sprouts, Arbequina oil and toasted pine nuts.

INCOMING: The grilled spring onions and tempura with salvichada.

SECOND: tasting cuts of meat.

DESSERT: chocolate ingot guanay with truffle and mascarpone mousse.

WINERY: Wine Camins del Priorat Priorat DO Ca

The dessert consisted of a bar of chocolate mousse with mascarpone mousse with truffles and a delight for food lovers.

Then we did go to the Piano Bar where we were treated to a glass and we talked for a while.

So how can you prove it was a delicious meal, cream of calçots great, the grilled spring onions very good and the tempura excellent. Of meat we test them all, but the sirloin steak and north were spectacular for my taste.