{"id":82,"date":"2010-03-22T17:52:15","date_gmt":"2010-03-22T20:52:15","guid":{"rendered":"http:\/\/www.unblog.cl\/sandwich\/?p=82"},"modified":"2010-03-22T17:52:15","modified_gmt":"2010-03-22T20:52:15","slug":"barros-luco-pimiento-experimento-poco-afortunado","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/barros-luco-pimiento-experimento-poco-afortunado\/","title":{"rendered":"Barros Luco Pimiento: experimento poco afortunado"},"content":{"rendered":"<p>El maestro del Baquedano tiene excelente mano.<\/p>\n<p>El problema fue de dise\u00f1o.<\/p>\n<p>Barros Luco Pimiento en molde no es una buena idea, ya que el pan se reblandece.<\/p>\n<figure id=\"attachment_83\" aria-describedby=\"caption-attachment-83\" style=\"width: 400px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-83\" title=\"barros-luco-pimenton\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2010\/03\/barros-luco-pimenton.jpg?resize=400%2C300&#038;ssl=1\" alt=\"Barros Luco Piment\u00f3n\" width=\"400\" height=\"300\" \/><figcaption id=\"caption-attachment-83\" class=\"wp-caption-text\">Barros Luco Piment\u00f3n<\/figcaption><\/figure>\n<p>La pr\u00f3xima vez que quiera monear las experiencias de Max, ser\u00e1 en pan de frica.<\/p>\n<p>Y con tocino.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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.<\/p>\n","protected":false},"author":6,"featured_media":83,"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":[235,423,390,422,644],"class_list":["post-82","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sandwich","tag-barros-luco","tag-mala-idea","tag-pan-de-molde","tag-pimiento","tag-quesos","entry","has-media"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pghKer-1k","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":547,"url":"https:\/\/le-fort.org\/cocina\/barros-luco-hecho-en-casa\/","url_meta":{"origin":82,"position":0},"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":[]},{"id":344,"url":"https:\/\/le-fort.org\/cocina\/mechada-luco-pimenton-la-busqueda-continua\/","url_meta":{"origin":82,"position":1},"title":"Mechada Luco Piment\u00f3n. La b\u00fasqueda contin\u00faa","author":"Maestro Sanguchero","date":"10 de Enero, 2012","format":false,"excerpt":"Coment\u00e1bamos de la mala idea que fue el Barros Luco Piment\u00f3n. En su ejecuci\u00f3n, no en principio. Otra vuelta de tuerca fue much\u00edsimo mejor. Mechada Luco Piment\u00f3n en marraqueta, en un Domin\u00f3. De esas entradas como por casualidad hambrienta en un Domin\u00f3 previamente desconocido (11 de septiembre casi con Guardia\u2026","rel":"","context":"En &quot;Mechada&quot;","block_context":{"text":"Mechada","link":"https:\/\/le-fort.org\/cocina\/categoria\/mechada\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":7140,"url":"https:\/\/le-fort.org\/cocina\/barros-luco-churrasco-con-queso-derretido\/","url_meta":{"origin":82,"position":2},"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":[]},{"id":7143,"url":"https:\/\/le-fort.org\/cocina\/barros-jarpa-jamon-con-queso-derretido\/","url_meta":{"origin":82,"position":3},"title":"Barros Jarpa: Jam\u00f3n con queso derretido","author":"Maestro Sanguchero","date":"23 de Diciembre, 2009","format":false,"excerpt":"El Barros Jarpa es un sandwich de queso caliente y jam\u00f3n, que debe su nombre a un pol\u00edtico chileno.","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\/2009\/12\/barros-jarpa-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\/2009\/12\/barros-jarpa-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2009\/12\/barros-jarpa-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2009\/12\/barros-jarpa-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2009\/12\/barros-jarpa-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":54,"url":"https:\/\/le-fort.org\/cocina\/ave-pimiento-caliente-ave-y-pimiento\/","url_meta":{"origin":82,"position":4},"title":"Ave pimiento caliente: ave y pimiento","author":"Maestro Sanguchero","date":"11 de Febrero, 2010","format":false,"excerpt":"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. Usualmente en pan de molde. A veces en pan de frica Ave desmenuzada Trozos grandes de pimiento morr\u00f3n Usualmente sin mayonesa Buena opci\u00f3n para\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":325,"url":"https:\/\/le-fort.org\/cocina\/barros-luco-de-la-fuente-suiza\/","url_meta":{"origin":82,"position":5},"title":"Barros Luco de la Fuente Suiza","author":"Maestro Sanguchero","date":"10 de Diciembre, 2011","format":false,"excerpt":"Hay quien profetiza una decadencia en la calidad de la Fuente Suiza, y es cierto que no est\u00e1 tan regular como antes. Ayer, sin embargo, fue una ocasi\u00f3n memorable. Todo estuvo excelente, como antes, o como siempre deber\u00eda ser. Algunas de las variables que contribuyen a la magnificencia son: Carne:\u2026","rel":"","context":"En &quot;Chile&quot;","block_context":{"text":"Chile","link":"https:\/\/le-fort.org\/cocina\/categoria\/chile\/"},"img":{"alt_text":"Barros Luco de la Fuente Suiza","src":"https:\/\/i0.wp.com\/lh3.googleusercontent.com\/-Q123Wl8lF_8\/TuN2dZAOgeI\/AAAAAAAAS_c\/G86rR66vUtA\/s720\/IMG01091-20111209-2231.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/82","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=82"}],"version-history":[{"count":0,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/82\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/83"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=82"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=82"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=82"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}