Loewe is without doubt one of the most exclusive signatures within the fashion world, and perhaps that is why not only clothes but also that their additions are worshipped by many women, in particular, their bolsosque every season surprise with designs that are not certainly to everyone as that for example it has launched recently for this year and where gems are included in each of their models. Just a few days ago, we learned that Loewe had partnered with the designer jewelry Katie Hillier to launch his collection for spring-summer 2011 with a slight variety since while the firm is characterized by include their now famous lock in each of susbolsos, in this new collection that will be also limited, it was decided to replace the padlock detail by various jewels that will also have animal shapes. Made in skin, Loewe handbags are always sign of distinction, and it is that we cannot avoid mentioning its price which tends to be always touching the 1,000 euros (e) they can even reach 2,000, due above all to the exclusivity of their releases and that many of its collections are limited editions..
In the last two columns we have written the sauce and condiments, as an essential part in the process of adding flavor to meals. Now, after carefully reading these articles, some questions I left in the mind, as for example the role of oils and flavored Vinegars, pickles and other dressings, often used to add flavor to meals. Comes me to mind that my parents made us a tasty mojo Island, to accompany meats and salads or uncle Joel, who always had in your fridge, trujillanos ajiceros, to give a touch of flavor to dishes. I do not stay any choice to review my notes from school, consult the books of the school de cuisine Le Cordon Bleu and by assumptions review Venezuelan specialized cookbooks, to delve into the different ways of flavouring foods, in addition to the written previously. From our point of view, we came to the conclusion that, to supplement the information in these columns, we had to write about dressings, mojos, ajiceros & canned, as complementary preparations in the kitchen, to flavor dishes of food.
Dressings, condiments are to enhance the flavor of salads and other dishes, which contain oil. Within this category of condiments are the vinaigrettes, prepared with three parts of oil per one part vinegar and are often used to dress green and mixed salads based on pasta, legumes, fish & seafood. Then there are the boiled seasonings that bring a deeper flavor and a velvety layer to vegetables, fish, poultry and meats. The mojos are dressings that highlight the flavor of other dishes. It is usually prepared with herbs and mashed or very thinly cut vegetables, oil and vinegar. In Venezuela, the best-known are the mojos trujillanos (Trujillo State), that support many variants of ingredients and are served at breakfast, as companions of arepas, empanadas and cupcakes. Mojo Lara (Lara state), is more spicy, tomato, chili and, in some cases toasted pumpkin seeds.