{"id":256,"date":"2011-08-07T03:25:50","date_gmt":"2011-08-07T06:25:50","guid":{"rendered":"http:\/\/www.unblog.cl\/sandwich\/?p=256"},"modified":"2021-12-12T11:39:56","modified_gmt":"2021-12-12T16:39:56","slug":"sandwich-de-lomo-lo-que-el-as-deberia-ser","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/sandwich-de-lomo-lo-que-el-as-deberia-ser\/","title":{"rendered":"Sandwich de lomo: Lo que el As deber\u00eda ser"},"content":{"rendered":"<p style=\"text-align: center;\"><a href=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2011\/08\/P1190641.jpg\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-257\" title=\"P1190641\" alt=\"\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2011\/08\/P1190641.jpg?resize=480%2C360&#038;ssl=1\" width=\"480\" height=\"360\" \/><\/a><\/p>\n<p>En Ignacio Cuenta Garc\u00e9s con Hannibal Vela Arboleda, en Urdesa, Guayaquil hay cuatro locales de los que conocemos dos. En uno de ellos est\u00e1n los notables <a href=\"https:\/\/www.le-fort.org\/el-fantasma-de-john-montagu-en-la-v-region\/\">Mandingo<\/a>, ya rese\u00f1ados, y en el local del lado derecho, llamado Big Dog, tienen cosas destacables.<\/p>\n<p>En este post hablaremos del sandwich de lomo que tienen, que es algo de lo que los ases chilenos podr\u00edan obtener mucho provecho.<!--more--><\/p>\n<p>El sandwich de lomo es de lomo de vacuno cortado en cubitos y adobado. De hecho lo tienen en unas bolsitas dosificadas y de ah\u00ed se va a la plancha.<\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2011\/08\/P1190628.jpg\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-265\" title=\"P1190628\" alt=\"Lomo y hamburguesas en la plancha del Big Dog\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2011\/08\/P1190628.jpg?resize=480%2C360&#038;ssl=1\" width=\"480\" height=\"360\" \/><\/a><\/p>\n<p>Es algo como entre ajo y salsa BBQ.<\/p>\n<p>Lo pedimos con queso esta vez.<\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2011\/08\/P1190630.jpg\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-264\" title=\"P1190630\" alt=\"\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2011\/08\/P1190630.jpg?resize=480%2C360&#038;ssl=1\" width=\"480\" height=\"360\" \/><\/a><\/p>\n<p>Luego el lomo y el queso se van a un pan de hot-dog con la punta cortada (es un pan de hot-dog para salchicha gigante), y se le espolvorean las papas fritas molidas.<\/p>\n<figure id=\"attachment_263\" aria-describedby=\"caption-attachment-263\" style=\"width: 480px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2011\/08\/P1190631.jpg\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"263\" data-permalink=\"https:\/\/le-fort.org\/cocina\/quiche\/ingredientes-hd\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/ingredientes-hd.jpg?fit=960%2C351&amp;ssl=1\" data-orig-size=\"960,351\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"ingredientes-hd\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/ingredientes-hd.jpg?fit=960%2C351&amp;ssl=1\" class=\"size-full wp-image-263\" title=\"P1190631\" alt=\"\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2011\/08\/P1190631.jpg?resize=480%2C360&#038;ssl=1\" width=\"480\" height=\"360\" \/><\/a><figcaption id=\"caption-attachment-263\" class=\"wp-caption-text\">El maestro arma el sandwich<\/figcaption><\/figure>\n<figure id=\"attachment_261\" aria-describedby=\"caption-attachment-261\" style=\"width: 480px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2011\/08\/P1190634.jpg\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-261 \" title=\"P1190634\" alt=\"\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2011\/08\/P1190634.jpg?resize=480%2C360&#038;ssl=1\" width=\"480\" height=\"360\" \/><\/a><figcaption id=\"caption-attachment-261\" class=\"wp-caption-text\">El sandwich en cuesti\u00f3n<\/figcaption><\/figure>\n<p>Nosotros completamos el sandwich con un poco de mayonesa con albahaca.<\/p>\n<p>Excelente.<\/p>\n<p>Creemos que el As chileno se beneficiar\u00eda de aprender de este sandwich, con la carne en cubitos y adobada, sube de pelo inmediatamente.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>El s\u00e1nduche de Lomo ecuatoriano es una especie de evoluci\u00f3n convergente del As chileno. Ser\u00eda bueno tener una polinizaci\u00f3n cruzada entre ambos.<\/p>\n","protected":false},"author":6,"featured_media":1021,"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":[412,373,459,469,379],"tags":[413,468,11,217],"class_list":["post-256","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-as","category-cavilaciones","category-ecuador","category-guayaquil","category-vacuno","tag-as","tag-big-dog","tag-ecuador","tag-guayaquil","entry","has-media"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pghKer-48","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":270,"url":"https:\/\/le-fort.org\/cocina\/hamburguesas-en-guayaquil\/","url_meta":{"origin":256,"position":0},"title":"Hamburguesas en Guayaquil","author":"Maestro Sanguchero","date":"13 de Agosto, 2011","format":false,"excerpt":"En promedio \u2013en nuestra experiencia\u2013 las hamburguesas en Ecuador son superiores a las que estamos acostumbrados en Chile. Aqu\u00ed unos comentarios.","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\/12\/hamburguesa-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\/12\/hamburguesa-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/12\/hamburguesa-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/12\/hamburguesa-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/12\/hamburguesa-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":206,"url":"https:\/\/le-fort.org\/cocina\/shawarma-de-pollo-en-guayaquil\/","url_meta":{"origin":256,"position":1},"title":"Shawarma de pollo en Guayaquil","author":"Maestro Sanguchero","date":"30 de Julio, 2011","format":false,"excerpt":"Si bien el shawarma no es estrictamente un sandwich, califica por su esp\u00edritu para el tema de este sitio. Caminando por Guayaquil nos atac\u00f3 el hambre. Un poco impresionados por lo caro del sushi decidimos aplicar shawarma, ya que la oferta es abundante. Hay una serie de locales que son\u2026","rel":"","context":"En &quot;Ecuador&quot;","block_context":{"text":"Ecuador","link":"https:\/\/le-fort.org\/cocina\/categoria\/ecuador\/"},"img":{"alt_text":"Shawarma de pollo","src":"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2011\/07\/P1190035-225x300.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":7153,"url":"https:\/\/le-fort.org\/cocina\/as-italiano-churrasco-picado-tomate-palta-mayo-en-pan-de-hot-dog\/","url_meta":{"origin":256,"position":2},"title":"As Italiano: churrasco picado tomate palta mayo en pan de hot-dog","author":"Maestro Sanguchero","date":"2 de Febrero, 2010","format":false,"excerpt":"El As italiano es isomorfo con el italiano can\u00f3nico (el hot-dog), pero lleva carne de churrasco picada. Una maravilla.","rel":"","context":"En &quot;As&quot;","block_context":{"text":"As","link":"https:\/\/le-fort.org\/cocina\/categoria\/sandwich\/as\/"},"img":{"alt_text":"Vienesa brasile\u00f1a del Mes\u00f3n X-Press","src":"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2010\/04\/vienesa-brasilena.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":4825,"url":"https:\/\/le-fort.org\/cocina\/lomo-saltado\/","url_meta":{"origin":256,"position":3},"title":"Lomo Saltado","author":"Le-Fort.org","date":"21 de Julio, 2013","format":false,"excerpt":"Receta del Lomo Saltado: receta peruana con fuerte influencia china. Filete de res, cebolla frita, tomate, papas fritas, arroz.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/lomo-saltado-portada.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\/07\/lomo-saltado-portada.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/lomo-saltado-portada.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/lomo-saltado-portada.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/lomo-saltado-portada.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":8214,"url":"https:\/\/le-fort.org\/cocina\/bistec-sous-vide\/","url_meta":{"origin":256,"position":4},"title":"Bistec Sous Vide","author":"Le-Fort.org","date":"28 de Junio, 2016","format":false,"excerpt":"El bistec cocinado al vac\u00edo (sous vide) es una interesante forma de prepararlo: blando, jugoso y m\u00e1s cocido de lo que su color sugiere.","rel":"","context":"En &quot;T\u00e9cnicas&quot;","block_context":{"text":"T\u00e9cnicas","link":"https:\/\/le-fort.org\/cocina\/categoria\/tecnicas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/bistec-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\/06\/bistec-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/bistec-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/bistec-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/bistec-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":547,"url":"https:\/\/le-fort.org\/cocina\/barros-luco-hecho-en-casa\/","url_meta":{"origin":256,"position":5},"title":"Barros Luco hecho en casa","author":"Maestro Sanguchero","date":"29 de Noviembre, 2012","format":false,"excerpt":"Como hacer un barros luco en casa. Carne, queso caliente y pan de molde. Excelente.","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\/2012\/11\/barros-luco-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\/2012\/11\/barros-luco-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/11\/barros-luco-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/11\/barros-luco-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/11\/barros-luco-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\/256","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=256"}],"version-history":[{"count":1,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/256\/revisions"}],"predecessor-version":[{"id":15957,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/256\/revisions\/15957"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=256"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=256"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=256"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}