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Food for thought: Σαλάτα με ρόκα, σύκα και προσούτο

Food for thought: Σαλάτα με ρόκα, σύκα και προσούτο

"Marzua: Saboc: entorno nórdico y cocina minimalista en el nuevo epicentro del barrio del Born."

"Marzua: Saboc: entorno nórdico y cocina minimalista en el nuevo epicentro del barrio del Born."

THE SHOP LOCATOR: Brasserie Le Flandrin by Joseph Dirand. Paris

THE SHOP LOCATOR: Brasserie Le Flandrin by Joseph Dirand. Paris

Dim Sum Bar by Hou de Sousa

Dim Sum Bar by Hou de Sousa

Renovation inspiration: concrete floors to swoon over

Renovation Inspiration: Concrete Floors to Swoon Over

Pablo & Rusty's Sydney by Giant Design | http://www.yellowtrace.com.au/2014/01/24/pablo-rustys-sydney-giant-design/

Pablo & Rusty's Sydney by Giant Design

Pablo & Rusty's Sydney by Giant Design | http://www.yellowtrace.com.au/2014/01/24/pablo-rustys-sydney-giant-design/

Marmo di Carrara, chic e contemporaneo

Marmo di Carrara, chic e contemporaneo

What I like here is that the brick is featured with the indirect lighting. Though art on the walls would feel warmer

Recent Restaurant Porn From Across the Eater Universe

What I like here is that the brick is featured with the indirect lighting. Though art on the walls would feel warmer

11 Mare Street, Hackney. An emporium of artifacts and objects assembled on the basis of their aesthetic or historical reference, and home of the Last Tuesday Society.

11 Mare Street, Hackney. An emporium of artifacts and objects assembled on the basis of their aesthetic or historical reference, and home of the Last Tuesday Society.

Bluetrain Restaurant by Studio Equator

Bluetrain Restaurant by Studio Equator

Banquette - stand-alone furniture style, versus built-in

Banquette - stand-alone furniture style, versus built-in

Pretty Please by Travis Walton (interior design) and Rohan Newman (graphic design)

Pretty Please by Travis Walton (interior design) and Rohan Newman (graphic design)

Wall Mounted Restaurant Table - Customize One Today!

Wall Mounted Restaurant Table - Customize One Today!

Αλατίζουμε  το χοιρινό καλά από όλες τις πλευρές. Ζεσταίνουμε ένα τηγάνι  σε δυνατή φωτιά,  προσθέτουμε 40 γρ. ελαιόλαδο και σοτάρουμε το χοιρινό μέχρι να ροδίσει καλά σε όλες τις πλευρές του. Βγάζουμε  το χοιρινό από το τηγάνι και πετάμε τα λίπη.  Επαναφέρουμε πάλι το τηγάνι στη φωτιά και προσθέτουμε το υπόλοιπο ελαιόλαδο.

Αλατίζουμε το χοιρινό καλά από όλες τις πλευρές. Ζεσταίνουμε ένα τηγάνι σε δυνατή φωτιά, προσθέτουμε 40 γρ. ελαιόλαδο και σοτάρουμε το χοιρινό μέχρι να ροδίσει καλά σε όλες τις πλευρές του. Βγάζουμε το χοιρινό από το τηγάνι και πετάμε τα λίπη. Επαναφέρουμε πάλι το τηγάνι στη φωτιά και προσθέτουμε το υπόλοιπο ελαιόλαδο.

I have always loved these stools....not as much flexibility, but maybe for the tap room bar? Tone down the industrial and make more primitive!  The Fat Radish | New York City

I have always loved these stools....not as much flexibility, but maybe for the tap room bar? Tone down the industrial and make more primitive! The Fat Radish | New York City

░ And we'll all hang out at the coolest bars in the VIP with the Movie Stars ░

░ And we'll all hang out at the coolest bars in the VIP with the Movie Stars ░