recipes continue to vacuum. This time we propose the development of aromatic oils of any kind using this firing technique.
Depending on the type of oil to prepare us to go and that is intended to use a type neutral oil (sunflower) or olive oil and sometimes even mixed.
Then I shall report some examples.
GARLIC OIL AND COAL.
0.25 L of sunflower oil. 0.25 L
virgin olive oil
8. Peeled garlic cloves
6. Embers of charcoal. (We use the one sold in bags or makes barbecue according to our preferences burning small logs of our favorite wood, beech, Sarmiento, Pine, Olive, Etc)
Mix both oils in a saucepan and preserved in the garlic in them, once preserved by the garlic introduce carbon incandescent rocks into the oil.
let infuse for a few hours.
colaremos
Once infused through a cloth and place in a cooking bag. coceremos packaged in a double boiler or steam oven at 50 ° RT for 30 minutes.
OIL VANILLA
0.5 L of sunflower oil
Vanilla beans
5
Infuse pods in oil for 30 minutes, open the pods, scratching, and introduce seed oil. Mix well and leave blunt rod.
Place in cooking bag and pack. Coceremos a double boiler or steam oven at 50 ° RT for 30 minutes.
VARIOUS AROMATIC OILS HERBS. (Basil, mint, thyme, truffle, parsley, etc.)
0.5 L of sunflower oil. Enough
desired aromatic ingredient.
Place in cooking bag oil and aromatic ingredient desired, can also combine these ingredients to taste, (truffle and rosemary. Garlic and parsley etc)
Canning and cook in a double boiler or steam oven 50 º RT for 30 minutes.
still remember when in 1994 during the first year of the empty kitchen I attended in the CDT of Alicante, as a student I met with Norberto Navarro, current director rice mills chain "Tapelia." By then for most of those attending this course, the theme of the kitchen was an absolute vacuum novelty and we were left puzzled to the wide range of possibilities that lay before us with this technique. However, to Norberto this was nothing new. At that time he owned a famous rice dishes in Elda and she has been forming and using this technique, so much so that in view of the success it achieved in its restaurant was an advanced project to franchise its signature. Their challenge was to get in any branch which opened for signature at any point of Spain could eat rice quality with the correct doneness and flavor even. To do manage to focus the bottom of the rice to make a paste to which it is joined as just water when making rice. In this way solved the problem posed by the sheer volume that would occupy the bottom in a liquid state when it comes to transport it to different outlets.
To complement your culinary used to empty the kitchen to prepare their starters and entrees. From its headquarters in Elda kitchens would leave the dishes cooked and packaged in such a way that the outlets only have to regenerate and emplatado following the instructions of the plant. Thus everything is reduced to a simple regeneration and assembly.
Following this, born in 2000 the restaurant chain "Tapelia." The company began a process of rapid expansion, so much so that in 2006, came to have 37 restaurants spread throughout the English territory and planned to make the leap beyond our borders.
But however the arrival of the economic downturn has not only slowed their expansion projects but it also has been on the ropes to the firm that has been forced to close several of its facilities and has ERE has submitted a affected many of its employees. The latest news about it suggests that the franchise has released to address its financial difficulties.
appears that the crisis has caught a foot against Tapelia, and I wonder whether to ascribe the blame for the situation of the franchise only to the recession and the drop in consumption or may have influenced are other secondary reasons.
Tapelia offers its franchisees a return of 20%. No doubt an excellent figure. control in procurement and production costs is absolute and virtually guaranteed by the system vacuum cooking. The labor costs are optimized to the maximum as the premises do not need highly skilled chefs. Achieving that benchmark of profitability feasible provided that the pension accounts of income are made in a few scenarios line with the difficult times, but if the income forecast is not strictly a high percentage of potential that the numbers no longer add up.
Furthermore Tapelia prices are framed in a high average, their average ticket is between 35 and 40 €, and establishments are suffering more the rigors of the recession are precisely those . When a customer pays this amount for a meal or a dinner requires that the service is professional and in consonance with the amount you pay for your bill. Serve a good rice or a good steak is not like serving a hamburger and therefore the professional training required is much greater. This makes me think that the various complaints I read on different forums about Tapelia service can be something more than a coincidence.
During the last economic boom years of the restaurants were filled daily and details like these might not have a significant impact, but customers can now go less to the restaurant and when they go to local high average demand much more than before.
addition to this I guess there will be some other unknown reason and that adds to the above to cause a chain restaurant with more projection in recent times is suffering a setback of this magnitude.
Other restaurant chains as Lizarran are holding the tug in an exemplary manner despite the difficult times we have continued to go through an ascending line.
One thing is Clearly the crisis is leaving no margin for error, and both large and small end up paying a heavy price if they do their homework very well.
Due to the past days I received several emails asking for recipes recipes vacuum and since in the blog statistics I've found many people come up here looking at Google vacuum recipes, I thought it would be interesting to publish some recipes, and what better for it to start with a fish. This recipe is quite simple to prepare and also a good example of the incredible textures and the exact point of cooking the fish can get following this technique.
JUICY SALMON WITH PINEAPPLE, VIEIRA AND MANGO SAUCE WITH VODKA.
COOKING DATA
Rations 4
bag size packaging. 25x35
Middle cooking. Oven temperature steam or water bath controlled
TA 75 º
TC 62 º
VACACIO %. 100%
Approximate. 30 minutes
I NGREDIENTES FOR FOUR PEOPLE
4 salmon fillets about 180 Gr every few skinless and boneless
4 slices of pineapple in syrup
4 Scallops coral clean without
0.4 liters of mango puree Boiron
0.1 Liter of Vodka
0.05 liters of olive oil
2. Pink Peppercorn Gr
Sal
For the sauce .
termomix Emulsify in mango puree with vodka, salt and olive oil, when emulsified add balls of pink pepper and mix with stick. Book cold.
Seal or grilled scallops in hot pan for 30 seconds on each side and reserve.
Place loin on top of each salmon slice of pineapple and into the hole of the pineapple slice of scallop sealed. Pour into the packaging bags and divide the sauce among four bags and vacuum packed.
Cook in oven or Roner vapor at 75 ° room temperature, until the heart of product reaches 62 º. If you do not have a thermometer with a hypodermic needle probes to control the temperature at heart can take a cooking time approximately 30 minutes.
Open vacuum bags and place the salmon in the supreme place plates, Napar with mango sauce and garnish with a bouquet of fresh fruit, slices of mango, blueberries, phisalis, and slices of kiwi.
Now suppose that this is the second course of a banquet for a catering we have to serve outside of our establishment. In this case we can make cooking along the lines indicated above, it hurtling finished temperature. (Remember fall below 62 º to 10 º in less than 90 minutes) and store in refrigerator at 3 °. If the process has been completed successfully and hygienic measures for the development were correct we can give an expiry date of 21 days
The feast day would have to be moved only stock to respecting venue during transport, the storage temperature does not exceed 3 º. Regenerate in the bags in a water bath at 74 ° with respect to the heart of product does not exceed 60 º. As can be seen at the time of emplatado everything is reduced to a simple assembly work.
SPECTACULAR. The word that best defines what we saw in the Palacio de los Deportes.
Again I was lucky because I found company, and also quite large. My brother, my cousin, one of my colleagues and her husband. Thanks to my companions were quite early to queue, we take a fairly good. Fortunately we had no delays and each group started on time. Openers that had I heard the day before, because once you remove the entry from the drawer I saw put guest artist, and by searching the Internet proved to be an electronic music group known as Combichrist, Norway. Not even take the time to listen to something of yours on the internet and so I went after, not knowing what to expect.
When we went on stage had two sets of keyboards, but placed so that the same person could use the one in front of another, a battery and a set of large drums and other percussion. In Initially I did not realize, but when I fell out the components and that ... had not a miserable guitarist! That's something I can not conceive! And my statement was for posterity: I have not come here to listen bakalao! Since then my brother reminds me every day lol. For this reason, electronic music was pure and simple with a singer Slipknot style. The truth is that left me quite indifferent, but if I had to choose between that and the cheaper house or pachanga / reggaeton (I do not care what is written) that place almost everywhere I prefer electronic music.
very next day I got to hear something on the Internet and we must thank you greatly shortened their songs and the singer began his party long before that recorded on disks, because otherwise the show would have been infumable. His music is extremely repetitive (electronic music, come on) and see that they live like that ... To me what amused me most was that things were falling steadily (a microphone, a plate, a drum) and an assistant had to leave to replace. I spent so many times that the musicians themselves gestured to call the attention of the assistant because he could not hear everything that went down.
So since the end of until it started Rammstein spent a whole hour. But as they wait in the queue paid off. The greatest show I've seen on stage with KISS. There was not a dull moment, surprises and fireworks had to give and take.
started with an absolute darkness and the background began opening two holes on each side to hit peak by entering a blinding light. When they were big enough guitarists came and began to unleash the madness. But the apotheosis came when in the middle of the curtain started to open a circular hole made allegedly by a torch, and once he had dropped the circle Till came trimmed in red. All in reference to the anniversary of the fall of the Berlin wall I guess.
And if the entrance was impressive, even more was the "performance" Till the first song, I do not know how my mouth was illuminated from within. Throwing a brilliant beam of light each time the opening and the audience was looking at him, the effect was spectacular.
In the remaining tracks in the experimental surprises. In Feuer Frei! Till and famous guitarists donned masks flamethrower in Wiener Blut fell from the ceiling of the stage hung a bunch of baby dolls that exploded at the end of the song, Till Benzin jets launched a false fire that inflamed fuel pump with a flare (even fire a flare to guy who scampered across the stage from side to side until you put out a fire extinguisher). During Pussy, the microphone was subject to a 5-base dildos and while finishing the track brought out a pink gun got us lost foam which added a shower of confetti. In Tu Ich Dir Weh, a song a little boring for a concert in my opinion, set up a small theater that entertained us and how: keyboardist (often an athlete, spent the entire concert, walking on a treadmill) was made to disturb Till as he sang, he threw it over his shoulder like a sack of potatoes and put him in a coffin. They allegedly punched bundled with it, shaking his legs with every "hit". When it was quiet, Till took a kind of milk and she rose on a platform about 3 meters on the coffin, and when it was poured over a rain of fire allegedly on the keyboard, sure that he was well away from the coffin causing explosions of sparks. After getting him out of the sick. And to crown the revelry, the song Seemann keyboardist climbed a inflatable boat and sailed over the public, although almost falling down several times.
The only but I have to make the interpretation of Links 234, who sang more melodically and in my opinion I think it lost power. Also made a break in the battery was left alone I think the rate cut.
The outstanding concert, what a circus and fire effects we saw. But do not stay with what I have told you, here I post the videos we shot my brother y yo que para que todo fue verdad veáis.
is common hear managers and owners of establishments catering to the lack of skilled professionals and how difficult it is to find people in these times.
As I understand it may largely be right, but I also think another great as they often are responsible for not finding the appropriate staff and that staff turnover in their business is constant.
This is because in many cases to select and hire employees without following a logical minimum guidelines. Cooks and waiters are hired by mere personal recommendation or cronyism. Is common life scenes like this.
-need cook but can not find any worthwhile.
- I know a friend who is very good person and very responsible
- But has experience as a chef?
"Well as a chef I think not, but .... has worked several years in a butcher shop and was very friendly and helpful
- Well tell him to stop by here to talk to me.
The butcher goes to the restaurant and after a brief interview and verify that the person in question looks bad, the owner hired him saying. Come tomorrow to try majete.
situations like these occur every day, so it is important that managers and owners of hotel establishments become aware that these "Come majete" often have disastrous consequences and end up costing you money.
Any establishment no matter how small has to follow some basic rules when selecting staff.
.1. º Define the job, and on this basis a list of functions the employee shall develop in this post.
2. º Defining the job helped us to create the second professional profile of the person we are looking for, Age, sex, education, experience, skills and attitudes that this person must have and any other points that we believe important.
3. º Establish sources of recruitment (newspaper ads, Internet, etc) each may have different economic cost, it is weighed according to the characteristics of the particular business which are the most marked.
4. º Receiving resumes and first selection. Upon receipt of resumes will be the first sieve, discarding those that clearly do not match the profile you have set, the picture lacking, poorly presented or worded etc.
5. º. Arrange interviews. Once the selection of curricula can select the most suitable and contact with stakeholders to arrange a first interview. We must dedicate at least 30 minutes per interview. The interviewer must also be prepared for interviews, having previously developed a page with details of each candidate. This tab will reflect a list of all the questions aimed at determining the coincidence of the candidate with the profile sought, questions about your experience, about the roles he has played in previous companies, reasons that caused low, etc. The interviewer should observe the reactions of the candidate and if necessary take progress notes on details that you may find interesting. In this interview you should give the candidate information about the company and job characteristics that is being offered. For her it will ask the candidates about their economic expectations, Right after the interview and before moving to the next interviewer should complete the information about the candidate making an assessment, (nothing selected, select, or highly selectable) with general impressions and other data on the candidate to help us to make the selection.
6. No selection of finalists and second round of interviews. Now is the time to make a choice of candidates offered a better impression. (Three or four) and cite them for a second interview where possible we will focus on issues that have not been clear in previous interviews, also is the time to talk more in detail of a financial offer it clear to the candidate and all working conditions, etc. Now we can only select the candidate that we deem most appropriate.
is important to call or contact by email with the candidates not selected to complete the process to communicate that unelected and ask permission to retain your resume for possible new job. In this way contribute to give a good image of our company and also to ensure good economic recruitment source for the future.
Make selection process appropriate especially when we have room to choose leaders, chiefs of rank, and second chefs etc is the first rule to follow to find the professionals that we seek. Common sense should prevail of when you make your selection. For example it would not be wise to hire a woman for the office that live within 10 km of the job and has no means of automotive finishes its turn if over the weekend at 1 am when there is no bus.
Who said vacuum cooking is complicated and expensive? The protagonists of this video seem to be very clear that this is not true and show us step by step how to prepare the perfect steak cooked in vacuum means that if, as rudimentary as original.
The video is in English, but it is worth seeing, especially the bit where they use a vacuum cleaner and packer.
What do you think? Really not vacuum cooking is not like, but now let's get serious and plan for that nothing better to do this other video that demonstrates how to use vacuum cooking technique to prepare a perfect steak.
In one of the first post, we saw the importance for any business to develop an annual budget of expenditure and income, this is what technically called an account exploitation. This budget we can accomplish through a simple Excel tool based on historical costs and sales that we previous years. In parallel with this budget we have to bring up another template as in that month to month reflects actual results of the operation of our business. This way we can check at any time any differences we have with respect to the annual budget are due to discuss and implement corrective measures if necessary to straighten the course. In addition the results allow us to work with a number of ratios important to the management of our business.
No it comes to bringing a professional accounting side to the submission of accounts to finance, for that tax advisers are now just try to reflect in detail the income and spending in order to know exactly what percentage of our expenses are raw material or personal etc.
But in order to successfully operating our account we also know amount of raw material stocks we have and our warehouses, freezers and refrigerators, as to our operating account is the most reliable way this data is critical.
The monthly inventory is also very useful to know if we're buying right or wrong. For example, if during the month of October we have sold 15% less fish heading in September but check the inventory for the month of October we see that we have a 5% over stock at the end of September, this means that it is possible that the purchases of fish are not being done properly. The important thing is that thanks to the inventory we have been on a warning light that we can test whether we are buying more fish than necessary.
If we've ever done monthly inventories and want to implement in our company, the first thing we do is make a book purchases. To do this we need to collect the invoices and receipts in recent months and begin to fall into a spreadsheet all the products we use can be made by food groups (meat, fish, vegetables, etc.) or suppliers. I personally prefer it for food groups, because then when I count greatly facilitates this costly task. While we classify them write down their price. At this point we must take into account prices in some commodities, especially fresh foods tend to vary often, so we will also update prices frequently. Some people choose to put the highest price for not pinch fingers, there is also the one who pulls out average purchase prices of recent months and used as money. I personally prefer to use the first set. The order book is also indispensable tool for the chef to make their chips cost of food and other preparations.
Once finished our book purchases, we will copy on a new sheet and add the fields for the current amounts, quantities last month, so count units. If we connect the purchase ledger sheet to the inventory, when updating a purchase price, also automatically update this field in the inventory.
Now we only have all the goods and write them in the spreadsheet.
In the event that usually we have enough production done in refrigerators is important to introduce in our inventory a group of processed products, but we must note that for know your purchase price, our chef we have to facilitate cost sheet stating their cost of production.
The inventory is therefore one of the key tools for effective management of our business. From this link you can download a sample of monthly inventory of medium-sized restaurant. You can also download a template from operating account the downloads section.
After several months inactive, I am ready to resume the activity of the blog. Back to my journey by land and Swiss settled in Spain once again I go ahead with this dining room.
March was the month when a Swiss hotelier, Mr Isidor Mathis, great lover of English culture and cuisine contact me via the Internet to offer trips to the small town of Engelberg, located in the mountains of central Switzerland to take over the kitchen of the restaurant El Lute, a local welcoming
of some 60 seats located in the basement of the Central hotel carefully decorated by Mr. Mathis and offering theme of English cuisine in the heart of the mountains of central Switzerland. The challenge was to develop a cuisine based on traditional English cuisine, but slightly adapted to the tastes Swiss. We decided that a good alternate option would be paella and rice dishes with traditional tapas. The restaurant had a spectacular barbecue to the public where we decided to prepare meat and other delicious grilled steak Angus Beef.
But my main challenge was the form team composed of Vietnamese and Portuguese so that they could defend the letter once I return to Spain, so we got to work to teach my friend to Kient (A hustler and a young chef of Vietnamese nationality) and prepare pans Fund, how to make ham croquettes, octopus cooking etc, and the result was pretty good.
finished my work in Engelberg, Fate had it that on a visit to the city of Lucerne to the Gonzalez family knew, a couple from Malaga and her children Galician English immigrants who run in the neighborhood of Reussbühl an original restaurant called THE SPANISH TAVERN. The owner Carlos González, English cuisine is simple and based on traditional raw material of great quality. Thanks to this, Gonzalez has managed to make his English restaurant is the most prestigious Lucerne with a customer counting both Switzerland and a large customer base of English citizens living in this beautiful city.
Carlos told me that one of the biggest problems today is getting qualified staff especially when a few months ago has opened its second store in a well known and busy shopping mall. Thus we decided that we could work together for time, and even that Carlos is very clear which is the line you want to go if he was interested in introducing some new features in its cuisine and update your kitchen management. In this way we introduce some new production systems, and introduce some cooking at low temperature in vacuum. The Charter of the English Tavern has a great success and we thought that it was desirable to make major changes, but even so, we introduce some new fish and meat even if it gives more status to the letter and some desserts with traditional English roots but with a creative touch.
As for the food I must say that Switzerland is not too rich, except Fondue, a regional specialty Raclet and more, have no relevant dish. Most of their food is imported from Italy, made in Switzerland of Italian cuisine is preferred by many people. The area also has a great German sausage enjoyed preparing barbecues. The meat is quite expensive and powerfully struck me that despite the number of cows that graze in the meadows and mountains, veal or beef imported mainly from Argentina and pay really high prices.
I must say also that I have seen something that is wise and gastronomy English is still very high level relative to our European neighbors. From what I have seen many of the restaurants located in recent years in Spain pose better facilities and equipment that I could visit in Switzerland. Not so much in the big hotels and fancy restaurants, but restaurant-level average and family.
The overall experience was very enriching, a souvenir from here to all the friends we've made in Switzerland. I look forward
SEMINAR OF INDIAN CREATIVE DANCE & BOLLYWOOD DANCE Saturday April 9 from 10.00 to 13.00 In The Fountain - Avenida Jaime I do not. 12 the Tombola, Alicante
Workshop for dancers, actors, lovers of the culture of India and anyone interested in experimenting with new expressions and rhythmic, with or without previous knowledge in this discipline.
participants are advised to wear comfortable clothing, long pants, loose, left bare feet during the execution of the dance. Can bring notebook and pen to write.
INDIVIDUAL LESSONS Available for Bharatanatyam classical dance and Indian Creative Dance & Bollywood Dance. If you are interested in a dance workshop in India in your school, or performance of dance in India can get information.
PRANI PERFORMANCE hiring for festivals, parties and events. (to display the data sheet visit this blog dance performance section)
Again, another concert: to tear my ears, knees, back and sweat. But most of all enjoy good heavy metal. This has been one of the concerts that have excited me most this year because Primal Fear is one of my favorite bands and finally gave a concert that I could go. It is true that this year I've seen Metallica and Judas, but I had already seen both last year and see a band you like for the first time is very motivating. Well, here's the entry:
had my misgivings with the site, Heineken (formerly Arena venue). In 2005 I was there at the concert and the acoustics Salán Jorge was not very good to say, the much rumbling drums. But fortunately seem to have solved these problems and the sound was pretty good. I again get lucky and I did not go alone, I accompanied my friend Kristina, who was curious to go to a concert 100% heavy for the first time. And finally he told me happy.
placed at the entrance to the doors would open at 7. When I arrived around 6:30 the line was quite small, I was surprised that there were so few people. Upon entering, at 7 o'clock, the first support band were ready to play even though the entry was written that would begin at 7:30. But wait, as they entered the first 30 people or so began to rock. I learned that a group called Jaded Heart because I read in the backdrop, as at the entrance reading "Guest Artist" and the Internet did not see any place you put who were the companions of Primal Fear and Brainstorm.
training consisted of singer, drummer, bassist, guitarist and keyboardist. The group was not bad, they were very motivated and very complicit with the sparse crowd at that time. It is good that there is no moat, you can get so close that they can play. Many times we shook hands. But there are drawbacks to the absence of the den when had a couple of songs were the "fuckers", ie the official photographer heavys media began to emerge from everywhere and annoying to be a good place to take pictures. The one I got hold of me, the highest of all, it was also quite bad. I stood in front and saw that almost all the pictures came out blurry because it was almost never used the flash.
back to the group, in 20 minutes ended his performance and began to dismantle the equipment themselves (oh, these groups humble ...). When they took the hype, I figured that one side was stuck and had crossed the setlist 3 tracks. I did not understand why they came in such a hurry, started a half hour before and took away 3 songs.
started in 10 minutes Brainstorm action since his team was prepared almost entirely behind the Jaded Heart. 1 hour advance on the schedule. I started to smell the ground and I was right, but go with a performance by Brainstorm.
Before the concert I heard some songs from the last album and I thought they were pretty good. And I also liked the performance. Of the old songs say I did not know, but I found all very similar. Instead the new seemed more original and varied. The singer, who certainly looked a lot like Eric Cantona with manes, exceeded the previous complicity because he got us to sing and was moneando a while the track during a song almost entirely, a very original detail. We also been teetering for a while that if Spain would win the world or what they were going to win (they are German) and also that if the people who went to see them in concert in Barcelona cried more than we (the rivalry Madrid Barcelona is known worldwide).
ended between 8:15 and 8:30, and here is the reason for the advancement of times, had to completely disassemble your computer and mount Brainstorm, Primal Fear. In effect fulfilled the schedule, because it took a whole hour and Primal Fear started at 9:30. What heaviness waiting a whole hour, thank goodness I was not alone.
I expected to finish Primal Fear will fill the room but did not, were quite comfortable and roomy, I think not exceed 300 people. It is uncommon to see a group as good brings so few people, but hey, it's proof that heavy metal in the relatively new groups do not eat a walleye good they are, sacred cows are sacred cows.
But hey, go with their actions, that calificaré with one word: HUGE. As Ralf Scheepers, the singer. To handle 44 tacos are more than Sylvester Stallone in his heyday. The truth is that impresses him live, and more to the distance that I had. The others seemed a coxcombs at his side, haha. And for the record I'm not gay.
But focusing on the music, I must say that the concert was more than I liked, the interpretation of the songs I found perfect, I have no one but. Ralf's voice is to fall back, the reincarnation of Haldford if he were dead, but 15 years younger and 20 kilos more than muscle. Henny Wolter and Alexander Beyrodt are two pieces of guitarists, awesome. Mat Sinner is not only a great bass player, also has a piece of voice, choirs and even made the pieces in which he sings alone. Randy Black, as it was hidden behind the battery quite little I can say, but if not caught my attention is because he did not commit any error.
The surprise of the night we gave Alex Beyrodt. In all songs before the duel guitar solos had made Henny Wolter, and when it was thought that the poor match Alex could do little against him. Nothing further, began to play as fast or faster than Henny but in a peculiar way: instead of using the needle scratching the string with the nail (at least that's what I thought he was doing) up and down making a sound rare and precious. It was one of the momentazo.
When finished Metal Is Forever I thought it was over as this was the song that had over the previous concerts, but no, there was another surprise: they played the new Hands of Time, all sitting in chairs removed, in which Matt sang solo parts superbly. After the song Ralf said, pointing to each of the members of the group that was sitting next to him: "Paco, Antonio, boy, hat ... we love Spain!" Taking a standing ovation.
Ralf also used to, like the singer of Brainstorm, stinging our Barcelona that if more people were screaming. And finally parted with Seven Seals and Chainbreaker, in this last we left the public always cry main word refrain.
So I was very happy with Primal Fear. Here I post the videos I recorded (pardon my enthusiasm, there are pieces that I hear more to me than to Ralf, haha): Under the Radar
recipes continue to vacuum. This time we propose the development of aromatic oils of any kind using this firing technique. 
