{"id":334,"date":"2011-12-14T12:50:58","date_gmt":"2011-12-14T15:50:58","guid":{"rendered":"http:\/\/www.unblog.cl\/sandwich\/?p=334"},"modified":"2016-12-22T13:08:48","modified_gmt":"2016-12-22T18:08:48","slug":"mesa-redonda-en-la-feria-del-sanguche","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/mesa-redonda-en-la-feria-del-sanguche\/","title":{"rendered":"Mesa Redonda en la Feria del S\u00e1nguche"},"content":{"rendered":"<p>Hemos sido invitados a participar en una mesa redonda en la primera Feria del S\u00e1nguche.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignright\" title=\"Primera Feria del S\u00e1nguche\" src=\"https:\/\/i0.wp.com\/lh6.ggpht.com\/-0LdC5v8yLMw\/TsRy-F8ZjcI\/AAAAAAAAA04\/pq1ymGLmvl0\/FERIA-SANGUCHE_DISE%2525C3%252591O-SIN-LOGO-2-300x424_thumb%25255B5%25255D.jpg?resize=261%2C362\" alt=\"Primera Feria del S\u00e1nguche\" width=\"261\" height=\"362\" \/>Esta mesa redonda es en compa\u00f1\u00eda de las buenas gentes de <a href=\"http:\/\/sanguches.wordpress.com\/\">s\u00e1nguches<\/a> y de la sart\u00e9n y el mango.<\/p>\n<p>La tem\u00e1tica es <strong>S\u00e1nguche en las redes sociales. Blogs &amp; co<\/strong>.<\/p>\n<p>Esperamos que sea m\u00e1s una conversa distendida m\u00e1s que un acartonamiento con \u00ednfulas acad\u00e9micas, y tenemos una serie de preguntas guardadas, de esas que nos impiden dormir en la noche, que esperamos conversar y tratar en la mesa redonda.<\/p>\n<p>Pinta para algo muy entretenido. Los esperamos el domingo 18 a las 15:30. El horario es por confirmar, as\u00ed es que ojo.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hemos sido invitados a participar en una mesa redonda en la primera Feria del S\u00e1nguche. Esta mesa redonda es en compa\u00f1\u00eda de las buenas gentes de s\u00e1nguches y de la sart\u00e9n y el mango. La tem\u00e1tica es S\u00e1nguche en las redes sociales. Blogs &amp; co. Esperamos que sea m\u00e1s una conversa distendida m\u00e1s que un [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[622],"tags":[360],"class_list":["post-334","post","type-post","status-publish","format-standard","hentry","category-sandwich","tag-disquisiciones","entry"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pghKer-5o","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":339,"url":"https:\/\/le-fort.org\/cocina\/mesa-redonda-en-la-primera-feria-del-sanguche\/","url_meta":{"origin":334,"position":0},"title":"Mesa redonda en la Primera Feria del S\u00e1nguche","author":"Maestro Sanguchero","date":"25 de Diciembre, 2011","format":false,"excerpt":"El colectivo sangucholog\u00eda (saaaaaaaa) tuvo su bautismo por mayo en la mesa redonda de la Primera Feria del S\u00e1nguche. Fue un \u00e9xito, entendiendo \u00e9xito como: Lo pasamos a todo pasto tramando, trabajando y presentando Los asistentes fueron m\u00e1s de los esperados Fue una conversa, no una pr\u00e9dica, y esa era\u2026","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\/2014\/09\/berenjena-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\/2014\/09\/berenjena-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/09\/berenjena-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/09\/berenjena-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/09\/berenjena-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":460,"url":"https:\/\/le-fort.org\/cocina\/sanguche-de-salsa-bolonesa-con-huevo-frito\/","url_meta":{"origin":334,"position":1},"title":"S\u00e1nguche de Salsa Bolo\u00f1esa con huevo frito","author":"Maestro Sanguchero","date":"22 de Abril, 2012","format":false,"excerpt":"Este es un s\u00e1nguche (o s\u00e1nduche, como se llaman aqu\u00ed en Ecuador) inventado tras m\u00faltiples conversas y es una suerte de heredero espiritual del As Pino de la Feria del S\u00e1nguche. Hicimos en casa una salsa bolo\u00f1esa. Repos\u00f3 un par de d\u00edas en el refrigerador hasta llegar a su culminaci\u00f3n\u2026","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\/04\/P1270878.jpg?fit=1200%2C900&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/04\/P1270878.jpg?fit=1200%2C900&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/04\/P1270878.jpg?fit=1200%2C900&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/04\/P1270878.jpg?fit=1200%2C900&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/04\/P1270878.jpg?fit=1200%2C900&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":302,"url":"https:\/\/le-fort.org\/cocina\/feria-del-sanguche-15-al-18-de-diciembre-2011\/","url_meta":{"origin":334,"position":2},"title":"Feria del S\u00e1nguche: 15 al 18 de Diciembre 2011","author":"Maestro Sanguchero","date":"22 de Noviembre, 2011","format":false,"excerpt":"Esto es interesante. Entre el 15 y el 18 de diciembre de 2011 tendremos la Feria del S\u00e1nguche (esperamos que sea la primera de muchas). La feria se lleva a cabo en el Parque Araucano y participa una serie de locales conocidos (la Fuente Suiza, elkika, etc.) y otros desconocidos,\u2026","rel":"","context":"En &quot;Cavilaciones&quot;","block_context":{"text":"Cavilaciones","link":"https:\/\/le-fort.org\/cocina\/categoria\/cavilaciones\/"},"img":{"alt_text":"Feria del S\u00e1nguche","src":"https:\/\/i0.wp.com\/lh6.ggpht.com\/-0LdC5v8yLMw\/TsRy-F8ZjcI\/AAAAAAAAA04\/pq1ymGLmvl0\/FERIA-SANGUCHE_DISE%2525C3%252591O-SIN-LOGO-2-300x424_thumb%25255B5%25255D.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1289,"url":"https:\/\/le-fort.org\/cocina\/sanguche-de-tocino-y-queso-caliente-barros-bacon\/","url_meta":{"origin":334,"position":3},"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":4447,"url":"https:\/\/le-fort.org\/cocina\/la-fuente-chilena-de-ambato\/","url_meta":{"origin":334,"position":4},"title":"La Fuente Chilena de Ambato","author":"Le-Fort.org","date":"23 de Junio, 2013","format":false,"excerpt":"Por casualidad conocimos la Fuente Chilena en Ambato: Acogedor local, buenos s\u00e1nguches, buenas empanadas y gente muy agradable. Una muy agradable experiencia.","rel":"","context":"En &quot;Locales&quot;","block_context":{"text":"Locales","link":"https:\/\/le-fort.org\/cocina\/categoria\/locales\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/empanada-hd.jpg?fit=620%2C250&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/empanada-hd.jpg?fit=620%2C250&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/empanada-hd.jpg?fit=620%2C250&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":1871,"url":"https:\/\/le-fort.org\/cocina\/dabeli-sandwich-de-papa\/","url_meta":{"origin":334,"position":5},"title":"Dabeli \u2013 Sandwich de Papa","author":"Maestro Sanguchero","date":"7 de Noviembre, 2015","format":false,"excerpt":"Sandwich indio vegetariano de pur\u00e9 de papas. Tienes que probarlo.","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\/11\/dabeli-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\/11\/dabeli-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/11\/dabeli-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/11\/dabeli-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/11\/dabeli-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\/334","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=334"}],"version-history":[{"count":0,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/334\/revisions"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=334"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=334"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=334"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}