{"id":1638,"date":"2015-03-20T00:43:49","date_gmt":"2015-03-20T03:43:49","guid":{"rendered":"http:\/\/www.sanguchologia.org\/?p=1638"},"modified":"2021-12-14T22:34:41","modified_gmt":"2021-12-15T03:34:41","slug":"barros-luco-tocino","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/barros-luco-tocino\/","title":{"rendered":"Barros Luco Tocino"},"content":{"rendered":"<p>No hace mucho reflexion\u00e1bamos sobre la\u00a0<em>fellatio<\/em> al poder de la Confiter\u00eda Torres \u2013o al burdo intento de escribir historia a contrapelo\u2013 que fue el sandwich Pi\u00f1era, que se fue tal como vino. Una venta de humo.<\/p>\n<p>Afortunadamente, la Confiter\u00eda Torres tiene tambi\u00e9n aciertos monumentales como el <a title=\"Barros Luco en la Enciclopedia del Sandwich\" href=\"http:\/\/www.le-fort.org\/tag\/barros-luco\/\">Barros Luco<\/a>, y recordando esto nos dio nuevamente el\u00a0antojo (que es recurrente en nuestro caso) de Barros Luco, s\u00f3lo que esta vez hab\u00eda\u00a0tocino.<!--more--><\/p>\n<figure id=\"attachment_1641\" aria-describedby=\"caption-attachment-1641\" style=\"width: 960px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1641\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/03\/barros-luco-tocino.jpg?resize=960%2C600&#038;ssl=1\" alt=\"Barros Luco Tocino de La Enciclopedia del Sandwich\" width=\"960\" height=\"600\" \/><figcaption id=\"caption-attachment-1641\" class=\"wp-caption-text\">Barros Luco Tocino<\/figcaption><\/figure>\n<p>Picamos un poco de filete de vacuno como para As, o como para carne mongoliana, lo marinamos unos minutos en salsa inglesa, y lo pusimos dorar con tocino. Luego viene el queso, el pan calentado en la plancha, y el sandwich estuvo listo.<\/p>\n<figure id=\"attachment_1639\" aria-describedby=\"caption-attachment-1639\" style=\"width: 960px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1639\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/03\/barros-luco-tocino-2.jpg?resize=960%2C600&#038;ssl=1\" alt=\"Barros Luco Tocino listo para ser devorado\" width=\"960\" height=\"600\" \/><figcaption id=\"caption-attachment-1639\" class=\"wp-caption-text\">Barros Luco Tocino listo para ser devorado<\/figcaption><\/figure>\n<p>Nos dimos el lujo de utilizar filete porque la grasa del tocino lo redime de la sequedad que lo caracteriza, y funcion\u00f3 muy bien. El pan utilizado fue una suerte de frica peque\u00f1a, lo que elev\u00f3 la dosis a dos s\u00e1nguches.<\/p>\n<p>Aqu\u00ed en casa fue un \u00e9xito total, m\u00e1s la primera versi\u00f3n, en esta especie de frica, que la segunda, que fue en pan de hoja.<\/p>\n<p>Pru\u00e9balo y cu\u00e9ntanos qu\u00e9 opinas de \u00e9l. S\u00f3lo no le pongas un nombre de pol\u00edtico sin una tradici\u00f3n que lo justifique.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>El Barros Luco Tocino es un Barros Luco con tocino a\u00f1adido. Es maravilloso. La carne es cortada como para As y el resultado vale la pena.<\/p>\n","protected":false},"author":6,"featured_media":7182,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[412,444,622,379],"tags":[235,376,644,100],"class_list":["post-1638","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-as","category-hecho-en-casa","category-sandwich","category-vacuno","tag-barros-luco","tag-churrasco","tag-quesos","tag-tocino","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/barros-luco-tocino-hd.jpg?fit=1200%2C400&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-qq","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":7532,"url":"https:\/\/le-fort.org\/cocina\/double-western-bacon-barros-luco-plagio-fusion\/","url_meta":{"origin":1638,"position":0},"title":"Double Western Bacon Barros Luco \u2014 Plagio Fusi\u00f3n","author":"Le-Fort.org","date":"4 de Febrero, 2016","format":false,"excerpt":"No hay admiraci\u00f3n m\u00e1s sincera que la clonaci\u00f3n, que en este caso fue la adaptaci\u00f3n de un cheeseburger a Barros Luco: churrasco, queso, tocino, aros de cebolla y salsa BBQ","rel":"","context":"En &quot;Sandwich&quot;","block_context":{"text":"Sandwich","link":"https:\/\/le-fort.org\/cocina\/categoria\/sandwich\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/02\/dwb-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/02\/dwb-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/02\/dwb-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/02\/dwb-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/02\/dwb-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":82,"url":"https:\/\/le-fort.org\/cocina\/barros-luco-pimiento-experimento-poco-afortunado\/","url_meta":{"origin":1638,"position":1},"title":"Barros Luco Pimiento: experimento poco afortunado","author":"Maestro Sanguchero","date":"22 de Marzo, 2010","format":false,"excerpt":"El maestro del Baquedano tiene excelente mano. El problema fue de dise\u00f1o. Barros Luco Pimiento en molde no es una buena idea, ya que el pan se reblandece. La pr\u00f3xima vez que quiera monear las experiencias de Max, ser\u00e1 en pan de frica. Y con tocino.","rel":"","context":"En &quot;Sandwich&quot;","block_context":{"text":"Sandwich","link":"https:\/\/le-fort.org\/cocina\/categoria\/sandwich\/"},"img":{"alt_text":"Barros Luco Piment\u00f3n","src":"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2010\/03\/barros-luco-pimenton.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":1289,"url":"https:\/\/le-fort.org\/cocina\/sanguche-de-tocino-y-queso-caliente-barros-bacon\/","url_meta":{"origin":1638,"position":2},"title":"S\u00e1nguche de Tocino y Queso Caliente. \u00bfBarros Bacon?","author":"Maestro Sanguchero","date":"11 de Septiembre, 2013","format":false,"excerpt":"El Barros Bacon es un s\u00e1nguche experimental de tocino salteado y queso caliente. Maravilloso.","rel":"","context":"En &quot;Ecuador&quot;","block_context":{"text":"Ecuador","link":"https:\/\/le-fort.org\/cocina\/categoria\/ecuador\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/09\/barros-bacon-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/09\/barros-bacon-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/09\/barros-bacon-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/09\/barros-bacon-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/09\/barros-bacon-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":1110,"url":"https:\/\/le-fort.org\/cocina\/topignon-queso-champignones-tocino\/","url_meta":{"origin":1638,"position":3},"title":"Topignon: Queso, Champignones, Tocino","author":"Maestro Sanguchero","date":"8 de Julio, 2013","format":false,"excerpt":"El Topignon es un muy buen s\u00e1nguche de queso derretido, tocino y champignones que venden en el D'Loretin de Salinas en Ecuador.","rel":"","context":"En &quot;Ecuador&quot;","block_context":{"text":"Ecuador","link":"https:\/\/le-fort.org\/cocina\/categoria\/ecuador\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/topignon-hd.jpg?fit=700%2C350&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/topignon-hd.jpg?fit=700%2C350&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/topignon-hd.jpg?fit=700%2C350&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/topignon-hd.jpg?fit=700%2C350&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":1376,"url":"https:\/\/le-fort.org\/cocina\/dia-del-barros-luco-9-de-junio\/","url_meta":{"origin":1638,"position":4},"title":"D\u00eda del Barros Luco, 9 de Junio","author":"Maestro Sanguchero","date":"6 de Junio, 2014","format":false,"excerpt":"El lunes 9 de junio a las 12:30 horas Pebre y la municipalidad de Santiago conmemoran el d\u00eda del Barros Luco en la Confiter\u00eda Torres. Nos parece una excelente excusa para prepararnos un Barros Luco m\u00edtico.","rel":"","context":"En &quot;Chile&quot;","block_context":{"text":"Chile","link":"https:\/\/le-fort.org\/cocina\/categoria\/chile\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/01\/blfc-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/01\/blfc-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/01\/blfc-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/01\/blfc-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/01\/blfc-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":7140,"url":"https:\/\/le-fort.org\/cocina\/barros-luco-churrasco-con-queso-derretido\/","url_meta":{"origin":1638,"position":5},"title":"Barros Luco: Churrasco con queso derretido","author":"Maestro Sanguchero","date":"19 de Diciembre, 2009","format":false,"excerpt":"El Barros Luco es el simple s\u00e1ndwich de churrasco con queso derretido, as\u00ed llamado por un pol\u00edtico chileno muy asiduo al s\u00e1ndwich.","rel":"","context":"En &quot;Sandwich&quot;","block_context":{"text":"Sandwich","link":"https:\/\/le-fort.org\/cocina\/categoria\/sandwich\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/barros-luco-tocino-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/barros-luco-tocino-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/barros-luco-tocino-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/barros-luco-tocino-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/barros-luco-tocino-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/1638","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/comments?post=1638"}],"version-history":[{"count":1,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/1638\/revisions"}],"predecessor-version":[{"id":16141,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/1638\/revisions\/16141"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/7182"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=1638"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=1638"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=1638"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}