{"id":54,"date":"2010-02-11T19:53:19","date_gmt":"2010-02-11T22:53:19","guid":{"rendered":"http:\/\/www.unblog.cl\/sandwich\/?p=54"},"modified":"2021-12-03T09:47:14","modified_gmt":"2021-12-03T14:47:14","slug":"ave-pimiento-caliente-ave-y-pimiento","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/ave-pimiento-caliente-ave-y-pimiento\/","title":{"rendered":"Ave pimiento caliente: ave y pimiento"},"content":{"rendered":"<p>El Ave Pimiento aparece en dos variantes: fr\u00edo y caliente.<\/p>\n<p>Hoy nos dedicaremos al Ave Pimiento caliente. El <a title=\"Ave pimiento fr\u00edo: ave, pimiento, mayonesa\" href=\"http:\/\/loquecomemos.com\/ave-pimiento-casero-control-sobre-los-ingredientes\/\">Ave pimiento fr\u00edo<\/a> est\u00e1 comentado en otro art\u00edculo.<!--more--><\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-908 size-full\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/06\/ave-pimiento.jpg?resize=480%2C360&#038;ssl=1\" alt=\"Ave Pimiento\" width=\"480\" height=\"360\" \/><\/p>\n<ul>\n<li>Usualmente en pan de molde. A veces en pan de frica<\/li>\n<li>Ave desmenuzada<\/li>\n<li>Trozos grandes de pimiento morr\u00f3n<\/li>\n<li>Usualmente sin mayonesa<\/li>\n<\/ul>\n<p>Buena opci\u00f3n para desayunos.<\/p>\n<p>Si los trozos de pimiento son demasiado grandes, no es una buena cosa.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>El Ave Pimiento aparece en dos variantes: fr\u00edo y caliente. Hoy nos dedicaremos al Ave Pimiento caliente. El Ave pimiento fr\u00edo est\u00e1 comentado en otro art\u00edculo.<\/p>\n","protected":false},"author":6,"featured_media":10320,"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":[622],"tags":[398,390,422],"class_list":["post-54","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sandwich","tag-ave","tag-pan-de-molde","tag-pimiento","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2010\/03\/ave-pimiento.jpg?fit=480%2C360&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-S","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":71,"url":"https:\/\/le-fort.org\/cocina\/ave-pimiento-frio-ave-pimiento-mayonesa\/","url_meta":{"origin":54,"position":0},"title":"Ave pimiento fr\u00edo: ave, pimiento, mayonesa","author":"Maestro Sanguchero","date":"8 de Marzo, 2010","format":false,"excerpt":"El Ave pimiento tiene dos caras: una caliente y una fr\u00eda; una en frica y otra en molde. La versi\u00f3n fr\u00eda es\u00a0un sandwich en pan de molde, idealmente sin bordes, y es una mezcla m\u00e1s o menos corpuscular de pechuga de pollo cocida y desmenuzada, pimiento rojo asado y pelado,\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\/2010\/03\/ave-pimiento.jpg?fit=480%2C360&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":592,"url":"https:\/\/le-fort.org\/cocina\/ave-pimiento-casero-control-sobre-los-ingredientes\/","url_meta":{"origin":54,"position":1},"title":"Ave Pimiento Casero: Control sobre los Ingredientes","author":"Maestro Sanguchero","date":"3 de Enero, 2013","format":false,"excerpt":"Un s\u00e1nguche ave pimiento hecho en casa es otra cosa, sobre todo por el pimiento pelado en el quemador de la cocina.","rel":"","context":"En &quot;Hecho en casa&quot;","block_context":{"text":"Hecho en casa","link":"https:\/\/le-fort.org\/cocina\/categoria\/hecho-en-casa\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/01\/2013-01-03_14-41-14_765-640x300.jpg?fit=640%2C300&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/01\/2013-01-03_14-41-14_765-640x300.jpg?fit=640%2C300&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/01\/2013-01-03_14-41-14_765-640x300.jpg?fit=640%2C300&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":82,"url":"https:\/\/le-fort.org\/cocina\/barros-luco-pimiento-experimento-poco-afortunado\/","url_meta":{"origin":54,"position":2},"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":186,"url":"https:\/\/le-fort.org\/cocina\/chivito-de-pollo-el-hornero-quito\/","url_meta":{"origin":54,"position":3},"title":"Chivito de Pollo, El Hornero, Quito","author":"Maestro Sanguchero","date":"16 de Junio, 2011","format":false,"excerpt":"El Hornero es una excelente Pizzer\u00eda, y tienen este Chivito (es una pizzer\u00eda uruguaya) que es muy bueno pero no superlativo por un exceso de pan.","rel":"","context":"En &quot;Ecuador&quot;","block_context":{"text":"Ecuador","link":"https:\/\/le-fort.org\/cocina\/categoria\/ecuador\/"},"img":{"alt_text":"chivito-1","src":"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2011\/06\/chivito-1.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2011\/06\/chivito-1.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2011\/06\/chivito-1.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":7146,"url":"https:\/\/le-fort.org\/cocina\/ave-completa\/","url_meta":{"origin":54,"position":4},"title":"Ave Completa","author":"Maestro Sanguchero","date":"1 de Enero, 2010","format":false,"excerpt":"El sandwich de ave completa consiste en pollo en filete o desmenuzado con tomate, mayonesa y chucrut o salsa americana, idealmente ne pan frica o marraqueta.","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\/2010\/01\/ave-completa-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\/2010\/01\/ave-completa-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2010\/01\/ave-completa-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2010\/01\/ave-completa-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2010\/01\/ave-completa-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":1745,"url":"https:\/\/le-fort.org\/cocina\/especias-pimienta-negra\/","url_meta":{"origin":54,"position":5},"title":"Pimienta Negra (Especia)","author":"Le-Fort.org","date":"14 de Enero, 2013","format":false,"excerpt":"Hablemos sobre la pimienta.","rel":"","context":"En &quot;Comida&quot;","block_context":{"text":"Comida","link":"https:\/\/le-fort.org\/cocina\/categoria\/cocina-comida\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/01\/pimienta-hd.jpg?fit=1200%2C398&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/01\/pimienta-hd.jpg?fit=1200%2C398&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/01\/pimienta-hd.jpg?fit=1200%2C398&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/01\/pimienta-hd.jpg?fit=1200%2C398&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/01\/pimienta-hd.jpg?fit=1200%2C398&ssl=1&resize=1050%2C600 3x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/54","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=54"}],"version-history":[{"count":1,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/54\/revisions"}],"predecessor-version":[{"id":15904,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/54\/revisions\/15904"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/10320"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=54"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=54"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=54"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}