my uy tips

Huitre – Food of Gods

Erstellt am Juli 30, 2018 von myuytips

Hello friends, through the last post I had so many questions about french food, french recipes, french lifestyle that I decided to post from time to time some information about their food culture. Even if we can’t use most of it here in Uruguay, we still have a lot of interest in many other parts of the wide world.

Fried oysters with egg and flour is a common dish in Malaysia and Singapore. Often served on a banana leave and dipped in a spicy chilli sauce. Pic Wikipedia.

History.

In Greek antiquity oysters were highly valued as a delicacy. The love goddess Aphrodite, born of the foam of the sea, was associated with the oyster. This led to the myth of the aphrodisiac effect of the oysters, which continues to be felt today. One of the earliest known references of consuming oysters found in literature is by Matron of Pitane (Greek poet c. 4th century before Christ).

Boilly drawing „The Oysters Eater“. Pic Wikipedia.

In ancient Rome oysters were very popular and could not be missed on festive occasions. From this time also reach us the first reports of oyster gluttony. Emperor Vitellius is said to have devoured 1.000 oysters during a meal. Excessive oyster consumption remained a popular pleasure for the next 2.000 years. Since oysters have very low calorific value, very large amounts can actually be consumed, but many of the historical reports are nevertheless exaggerated. And – to this day – people like oysters or they don’t !

Slurping Oysters, dutch drawing from 1884.

Huitre.

Of course, huitre is nothing else but oysters. The best oysters in France are on the coast in the northwest. They are eaten raw, refined only with lemon and black pepper. The French seaside resort of Cancale in Brittany is noted for its oysters.

Oyster market Cancale, France. Pic Wikipedia. Notice the prices, reaching from 3 euro to 16 euro per kilo.

Oysters must be eaten alive, or cooked alive. Oysters can be eaten on the half shell, raw, smoked, boiled, baked, fried, roasted, stewed, canned, pickled, steamed, or broiled, or used in a variety of drinks. Eating can be as simple as opening the shell and eating the contents, including juice. Butter and salt are often added. In the case of Oysters Rockefeller, preparation can be very elaborate.

In France, most of them are offered by size (calibres). The weight of the meat varies between about 40g (no.4) and about 110g (no.000). Calibres can go up to 00000 ! The French also differentiate between PETIT (about 50g), MOYEN (50-74g), GRAND (75-99g) and TRES GRAND (up to 150g or more).

Belon oysters are considered by many to be the pinnacle of delights. While all the oysters described above are the Pacific Oyster (French: huitre creuse), the „Belon“ is a European Oyster (French: huitre plate). These, in contrast to the other mentioned, not on rocks, but living in the silt „plate“ rarity – named after the eponymous river Belon in Brittany – tastes very subtle and slightly nutty. It is more expensive than most other oyster species.

The Belon oysters from the river Belon in France. If you can have them with a bottle of Muscadet Sevre from the Loire Valley in France, you will be in heaven. Left pic Wikipedia.

In case you want to make oysters by yourself, here 2 of the many hundreds of diffrent recipes one can find. First the most well known French one and next the recipe which turned famous around the world. Finally 2 of my Australian experiences – GREAT STUFF.

Huitres gratinees au panais et parmesan.

Oysters gratin.

Ingredients.

12 oysters, calibres 3 or 2 according to the preferences
1 parsnip
200 ml double cream
100 ml of dry white wine
40 g Parmesan cheese, grated
juice of half a lemon
some nice nutty butter
salt and pepper to season

How to do.

Preheat oven to 200 C (400 F).
Open the oysters and drain the water. Personally, I also split the oyster muscle to separate it from the shell.
In a saucepan melt the butter, add the parsnip cut into small regular dice and a pinch of salt. Then add the white wine.
Bake for about 10 minutes until the parsnips are tender. Add the cream and lemon juice and let reduce 5 minutes.
Empty the oyster water again and detach it. It is important to remove the maximum amount of water to avoid making the preparation too liquid for cooking. For this, I wipe each shells and oysters with paper towels. Add a spoon of the previous preparation to the oysters, checking beforehand season with salt and pepper.
Sprinkle with grated Parmesan cheese.
Bake for a few minutes. Normally 5 minutes will be enough but do not move too far from the oven because the Parmesan must just start gratin to be perfect!

Spinach oysters au gratin a la Rockefeller.

Oysters Rockefeller.

Oysters Rockefeller was created in 1889 at the New Orleans restaurant Antoine’s by Jules Alciatore, son of founder Antoine Alciatore.Jules developed the dish due to a shortage of escargot, substituting the locally available oysters. The dish was named Oysters Rockefeller after John D. Rockefeller, the then wealthiest American, for its extreme richness. It consists of oysters on the half-shell topped with a green sauce and bread crumbs, then baked or broiled. Though the original sauce recipe is a secret, it includes a puree of a number of green vegetables that may include spinach.

John Davison Rockefeller, 1839 – 1937. Rockefeller was from German roots, was five times married and had five children. Founding and leading the Standard Oil Co.

Ingredients.

12 oysters, about size 3 or 2. I never use bigger ones, because I like a nice mouth full, not more. The bigger sizes are often used to chop and use for different recipes.
2 tablespoons butter
2 cloves, or more, pressed garlic
2 cups young spinach, well packed
1 tablespoon breadcrumbs
Oil
1/2 cup grated Parmesan (more in my case)
salt and pepper to season

Original „Oyster Rockefeller“ version with that secret green sauce. Picture Wikipedia.

How to do.

Preheat the oven to 200 C (400 F).
In a large skillet, melt the butter over low heat.
Add the garlic and let infuse a few seconds, without letting it color.
Increase the heat and add the spinach. Cook them 2-3 minutes, until they fall.
Transfer the spinach to a colander for draining (this step is very important, otherwise the oysters will have too much liquid, so do not hesitate to squeeze the spinach to drain well).
When they are lukewarm, chop the spinach coarsely.
In a small bowl, mix the bread crumbs with a few drops of oil.
Open the oysters and remove the water from the shells. Personally, I also split the oyster muscle to separate it from the shell.
Arrange the oysters in a baking dish. You can put salt in the bottom of the dish to stabilize the oysters.
For each oyster, add 1/2 teaspoon spinach, some breadcrumbs and sprinkle with Parmesan cheese.
Cook the oysters for about 4 minutes in the oven or until the top is golden brown.
Serve direct as hot as possible.

A mouthwatering dish, trust me.

Finally.

In Australia we had oysters whenever and wherever we had a chance. There are so many oyster bars everywhere and the Sydney Rock Oyster is a fantastic specialty. Often we used to grill oysters on the Barbie. Combined with a homemade BBQ-butter-sauce from butter, brown sugar, whiskey, garlic and a can of chipotle chillies in adobo sauce. Soooo delicious.

Fresh Sydney Rock Oysters with lemon butter, black pepper and a dash red caviar, to that a chilled white wine. Beware – you have to pay the location and the view, not the few oysters !! Notice the half of a lemon in cloth, center of the plate.

Grilled Aussie Oysters with Garlic Chipotle Butter. The easy one.

Preheat the grill to medium hot. You can pre-shuck the oysters or just place them whole on the grill. Once you hear them pop, they will be easier to open. Wearing an oven mitt or the metal meat-glove, pick up the hot oyster and insert the tip of an oyster knife in the opening at the skinny tip of the oyster and pry the top shell off.

Place a pat of butter onto each shucked oyster and place back on the grill. After about 2-4 minutes of bubbling and sizzling remove the oysters from the heat. The oysters will be ready when the edges of their meat begins to curl and the butter sauce is bubbling hot. Remove from heat and let cool slightly before eating, they are VERY HOT, be careful.

Pancetta Oysters. The fancy one.

In case you have someone you want to introduce to and persuade eating oysters, try it with this easy variation. I had very very often success with this method. In a saucepan, add 4 or 5 cloves of minced garlic and saute with a small amount of butter over medium high heat for a minute or two and then deglaze the pan with a 1/4 cup of white wine.

Once the wine boils, cut the heat to low and whisk in a stick of unsalted butter one tablespoon at a time. Once all the butter is incorporated you can turn off the heat and whisk in the juice of 2 lemons and a healthy bunch of chopped chives. Poor the suce over the oysters and sprinkle with finely chopped pancetta. This sauce will last for about 36 – 40 oysters. Nice starter for a BBQ party of 6 people, I love this recipe.

Tips.

Except you like to eat the oysters fresh, without anything else out of the shell, you should for any other recipe drain all the oyster water before use.

Some warm baguette and a fresh, cool, dry white wine will round this delicious French meal. I love it all year round, but its an excellent summer dish. Sadly we can’t get fresh oysters in Uruguay. All other seafood is very poor too. Anyway – Enjoy French Life !!

Veröffentlicht unter History, Lifestyle, Recipes | Verschlagwortet mit Cooking, History | Hinterlasse einen Kommentar

Happy Eating

Erstellt am Juli 24, 2018 von myuytips

After my retina-detachment surgery I was the last 2 month not able to do anything but sitting around and doing nothing. All is well again and I will come back on track. Sitting around, not quiet good, a bit reading, watching TV and enjoying good food, that’s it !!

Recently I read an comprehensive scientific investigation about health and happiness combined with food. Written by a German nutritionist, Maike Ehrlichmann. I sized it down to this short article and added some thoughts about French eating.

Why eating makes you happy – and also can be dangerous.

Food can really please. Especially hormones and certain processes in the brain play a role here. But – it can also be dangerous if you try to eat happily.

A good soup, a delicious casserole or a piece of home-baked apple pie. Food can not only fill you up, but also make you happy.

„There is an area in the brain that is responsible for happiness,“ says the trained nutritionist Maike Ehrlichmann in an interview.

It is a reward system. This area consists of a number of areas and nerve connections. The most important messenger here is the dopamine.

Happiness through eating with friends.

„This system reacts to triggers from the outside, for example to food,“ says Ehrlichmann. It could be the sight or smell of a tasty pizza.

The brain spills messenger substances. This creates an urge that captures the cerebral cortex as a conscious desire. She then gives the body the instruction to satisfy this desire – and to eat something.

It makes you happy to enjoy the food as a sensory experience.

The information comes together in the hippocampus in the brain. This area is especially important for memory and learning. There, the experiences with food are stored.

For example, the scent of cocoa in grandmother home is associated with the sense of well-being and the memory of that moment.

Be happy while enjoying a good meal. Hello Evi and Rolf, thanks for the beautiful photo.

The expert says, „Fragrances can literally make us travel to another time or place, so they can make us happy.“

It is also satisfying to enjoy the meal as a sensory experience. „With the sight of an appetizing meal, a nicely laid table and a moment of rest, a meal is always a little break“. This interrupts the hustle and bustle of every day’s life.

„It is sensual experiences for us as humans to smell the food, taste it and feel its beneficial effects,“ says the expert. „It’s almost a bit like cuddling or having sex.“

Lack of nutrients, one feels dissatisfied.

The social aspect of food is also important: it makes you happy to cook together and spend time eating together. „Cooking is already a sensory experience, even before it goes to the food,“ says Ehrlichmann.

Happiness through eating in all ages.

Even the scent of the food makes you happy – and a bit full. „After you have smelled a meal for a while, you eat less of it. One is already a bit pre-satisfied.“

Eating can also make you happy through biochemical effects. If the body lacks nutrients, it will affect the mood. If you balance them with the food, it improves your mood.

„This is very noticeable in the B vitamins that are needed for strong nerves,“ says the expert. Omega-3 fats also play a role. They are important to the brain.

„They became famous in research, among other things, for helping with depression and schizophrenia,“ says the nutritionist.

Happy eating – Happy Thanksgiving – Happy Family, all comes together.

There are indications that these fatty acids can also raise a balanced mood in healthy people. „Investigations show, already two teaspoons of linseed oil daily helped.“

Hunger can make a bad mood, feeling full happy.

Hunger can also make you dissatisfied and aggressive. Whoever eats then feels balanced and happy again.

The hormones leptin and ghrelin are responsible for the satiety and hunger. „They also play an important role in the emotional balance,“ says Ehrlichmann.

The results from relevant studies are not yet clear. „But it turns out that ghrelin, the starvation hormone, plays a role in depression.“

This seems to have something to do with the fact that ghrelin ensures that stress hormones are released when hungry – and these then cause a bad mood.

Some foods can be addictive.

In addition, some people tend to aggression and impulsiveness rather than others. „It is also this Impulsive what makes us shopping on an empty stomach, and throwing the biggest nonsense in the trolley,“ says Ehrlichmann.

…throwing the biggest nonsense in the trolley.

In such individuals, the so-called neuropeptide Y is often elevated in the blood, another hormone that is released when hungry.

The solution to starvation and the risk of spontaneous purchases: „I advise you to always have something good in your purse,“ says Ehrlichmann. For example, a nut fruit mix or bitter chocolate is suitable for this.

Now, everyone wants to be happy. But it can also be dangerous if you want to achieve this feeling exclusively through the food. Again and again it is discussed whether food can even addict.

This is indicated inter alia animal experiments with rats. Recent human studies indicate that food cravings could be particularly associated with foods that contain an extremely dense combination of carbohydrates and fats, such as chocolate bars or fast foods.

Eating happily can be an indication of an eating disorder.

Those who are constantly looking for good food, especially food, may even be suffering from an eating disorder, such as the phenomenon of binge eating.

Those affected get real fits and overeat. Unlike bulimia, however, they do not induce vomiting and do not try to get rid of the calories in any other way. That’s why they are often overweight.

Overweight through uncontrolled counter-regulation.

„The overeating results from the unrestrained irritation of the reward system,“ says the nutritionist. „The counter-regulation lacks the feeling that you are full – or lacking the ability to perceive your fullness.“ This is often due to a low perception of the body.

However, those who eat mindfully (intelligent) often feel when it is enough – and what they actually want to eat. „The question when eating is: When does the urge stop?“ .

The third or fourth piece of cake is not as satisfying as the first or maybe the second.

„There is one point to which food makes us happier,“ says the expert. „And then comes the moment when a bite more simply brings nothing more and in the end even leads to discomfort or nausea.“

The important thing is that what you eat actually makes you full. „If you do not eat, the mood will be bad,“ says Ehrlichmann. Snacks from the sweets machine or from the gas station lead rather to no happiness.

Some people already get hungry just by looking at the above picture and need a „refill“.

In addition, the hunger for consumption returns quickly, as such sweets blood sugar levels skyrocket until he drops again later – and you feel again dissatisfied and the need to refill with a candy bar.

Some rules of enjoying food should be taken from the French.

We can learn a lot from the French, especially when it comes to food. Which rules we should necessarily look away from our neighbors.

French eating happiness, the right surrounding – friends – delicious fondue – good wine – candles and time.

Good food and savoir-vivre, meaning „to understand life“, is part of the French way of life. In France, only good products come on the dining table. And not just at home, but also in the restaurant. French cuisine is one of Europe’s most influential dishes. Haute cuisine, which developed into French national cuisine, was created in the 19th century. Just as in Germany, there are several regional kitchens in France based on different ingredients, combinations and types of preparation.

This is French Haute Cuisine par excellence. Notice the decoration of the “ carpaccio de loup“ (left) and the „croque tartine parisienne“ (right). Also notice the cutlery, the plates, the serving on plates – all together it makes happy !

France – the country of cheese and wine.

It is said that French cuisine was born with the French Revolution. Good food was until then only withheld from the French nobility and monarchs. The common people, however, were starving. With the beheading of Louis XVI. and his wife Marie Antoinette changed that abruptly. The cooks of the royal court lost their jobs and had to reorient themselves. The meal was celebrated at the French court. Menu sequences of five, seven, nine or even more courses were not uncommon. When the former cooks of the nobility settled in restaurants, the people finally had the opportunity to enjoy the fine French cuisine. You could also for the first time order „a la carte“.

Left, a „small“ plate we received at a Bordeaux wine tasting. Right, during a French cheese and wine tour.

France is considered a land of wine and cheese. More than 400 cheeses are in France. The sauces are also famous: bechamel sauce, hollandaise sauce, mayonnaise and remoulade were originally made in France and found their place all over the world. In a foreign sense, the baguette is considered a national symbol of the French. But it does not stay in the French kitchen. Everybody should try classics like tartare, moules fries or creme brulee. See the 3 pictures down here. Getting appetite – having a delicious meal – enjoying life ???

That means : Intelligent Eating Will Make You Happy.

Veröffentlicht unter Lifestyle | Verschlagwortet mit Eating, Health | 2 Kommentare

Lunatic In Season

Erstellt am Juli 17, 2018 von myuytips

Trump is starting his own meltdown ? Hopefully !!! These following comments are the last part of my „TRUMP TRILOGY“. I have no more interest to waste my effort and time into this despicable lunatic.

Sen. John McCain:
Today’s press conference in Helsinki was one of the most disgraceful performances by an American president in memory.

John Brennan:
Donald Trump’s press conference performance in Helsinki rises to & exceeds the threshold of “high crimes & misdemeanors.” It was nothing short of treasonous. Not only were Trump’s comments imbecilic, he is wholly in the pocket of Putin. Republican Patriots: Where are you???

The Trump-Putin Connection ! Judge for Yourself !

Unknown:
This entire trip has just been one giant middle finger from President Trump to his own country. Just jaw dropping.

Former Republican Senator (and Defense Secretary under Obama) Chuck Hagel just now on CNN: „President Trump failed America today. He failed America, our interests today, in every way“ // „Sad day for America. Sad day for the world“.

Arnold Schwarzenegger:
„Präsident Trump, ich habe gerade Ihre Pressekonferenz mit Präsident Putin gesehen – und es war peinlich. Sie standen da herum wie eine kleine, nasse Nudel, wie ein kleiner Fanboy. Ich hab mich gefragt, wann Sie ihn nach einem Autogramm oder einem Selfie fragen“, sagte der ehemalige Gouverneur Kaliforniens.
„Sie haben bei dieser Pressekonferenz unsere Geheimdienste, unser Rechtssystem und, was am schlimmsten ist, unser Land verraten. Sie sind der Präsident der Vereinigten Staaten, Sie sollten so etwas nicht machen. Was ist Ihr Problem?“.

„President Trump, I just saw your press conference with President Putin – and it was embarrassing – you stood around like a little wet noodle, like a little fanboy, wondering when to ask him for an autograph or a selfie“, said former Governor of California.
„You have betrayed our intelligence services, our legal system and, worst of all, our country at this press conference, you are the President of the United States, you should not do that, what is your problem?“ .

Trump to Putin:
„I give you legitimacy on the world stage and you give me a soccer ball and a compliment. Bless you“. Yeah yeah, Putin is smiling – so easy to „play“ this American menace.

Neil Cavuto of Fox Business calls Trump’s press conference „disgusting“, „That sets us back a lot.“

Sen. Schumer:
For the president of the United States to side with President Putin against American law enforcement, American defense officials, and American intelligence agencies is thoughtless, dangerous, and weak. The president is putting himself over our country.

Richard R:
I would like an answer from Trump supporters. You defended him on attacking allies in NATO by saying he was telling the truth an being strong. You probably defended him when he said the EU was a foe. You defended his attacks on May and Merkel for putting their countries first. Can you please explain how you defend his throwing our own intelligence agencies and basically giving Putin a pass? Somehow that does not demonstrate strength or putting America first.

Leeroy Jenkins:
Our president is taking sides with a foreign country over his own government. Congress needs to act.

Kimberley Richards,The Independent:
** Donald Trump’s co-author Tony Schwartz (of his 1987 book The Art of the Deal) says he believes the president is having a “meltdown” and that it is a “true emergency”.

“We need to keep front and center that this is a person who is far outside the norms of ordinary behavior,” he said. He added that he believed Mr Trump’s trip to Europe further proved the US president was having a “meltdown” as a result of pressure and feeling “under siege”.

Mr Trump notably criticized PM Theresa May in an interview with The Sun, published the same day he arrived in London, over UK’s Brexit deal. Mr Trump later denied the criticism during a press conference with Ms May, labeling the story published in the conservative Rupert Murdoch-owned paper as “fake news”.

Further, Mr Trump’s Europe trip has also been marked by his arrival at the NATO summit in which he accused Germany of being “a captive of Russia,” amid reports detailing his strong criticisms towards allies for not spending enough on defence during the summit.

When asked why he felt confident to label Mr Trump as having a “meltdown,” Mr Schwartz cited his “enormous” amount of time with the president – over a period of 18 months – and being a “25-year student of psychology” as justifications, to name a few.

“I believe the republic is at enormous risk that goes far beyond what most journalists are comfortable saying and what the general public therefore – it doesn’t really fully understand,” he said. He added: “We are in a true emergency.” **

Is Edel Rodriguez Trumps most hated artist ? E.R. titles „Trump meltdown“ !

Finally one of my favorite jokes:

How to get Trump’s brain onto peas size ? SIMPLY INFLATE !!

Veröffentlicht unter Information | Verschlagwortet mit Satire | 4 Kommentare

?? ?? ?? ???????

Erstellt am Juli 15, 2018 von myuytips

U.S. President Donald Trump is an “asshole” according to California Republican Congressman Duncan Hunter.

“He’s an asshole, but he’s our asshole”, Hunter said during a meetup of the Riverside County Young Republicans at a sports bar in the city of Murrieta near Anaheim.

See this stupid – no behavior, no respect, no attention and esteem for his acting host and a lady of 92 years. What a moron !!

I remember the time when Barack Obama visited first Cuba and was not received with good attention – Trump cried around „No respect from these Cuban’s, I would have left the country direct away“ ! Yeah, that’s the difference between low level Trump and high level Queen – otherwise she should have left Trump on the lawn direct away – right ??!!

In this post I like to full-fill some of your wishes and show more Trump-pics I’ve found, plus some readers comments. All will speak for itself.

This shows how they like Trump in the U.K. Click on pics to size up for a better view.

Matthew McGregor:
I’m not a monarchist by any stretch of the imagination but this is such an insult to Britain. Absolutely clueless, classless, thoughtless, lacking in any dignity and without a shred of respect.

Kendally Brown:
It’s also misogynistic AF, because there is no way that his complete lack of respect is unrelated to her being a woman. The extra disrespect he shows to people like her and Angela Merkel is infuriating.

France Pedersen:
And a very old lady also. Trump – no class, no decorum, no integrity.

Sandra seb4466:
Even if she wasn’t the Queen, what a way to treat a 92 year old woman acting at your host. He acts like he was raised by the son of a bordello owner.

Republican President Ronald Reagan’s son also blasted Trump’s behavior. “It’s not that he’s just not behaving like a normal president does. He’s not behaving as a normal grown-up does. Very sober people are worried that this man is simply unfit for office, mentally, characterologically, emotionally and more“.

Christian Worms:
Es ist schon grotesk, dass ein US-Präsident einem anderen Land Abhängigkeit von Russland vorwirft, der selbst sein Amt massiver russischer Einflussnahme und Unterstützung verdankt.

Volker Ladwig:
Was dieser Trump so alles sagt, eigentlich steht Deutschland doch unter der Knute der USA? Wie kann ein Land zwei Herren dienen? Lieber Donald, ich habe gehofft das Sie Präsident werden, damit die USA und ihre Regierung endlich entlarvt werden, für Dummheit, Arroganz, Selbstüberschätzung, Borniertheit, Kriegshetze und nicht zuletzt Intoleranz. Mr. Präsident, Sie haben mich nicht enttäuscht.

Sascha Beljikov:
Meine Rede, wir Russen sind einfach die besten!
Amerikaner, sind nichts als Heulende Geier, die sich nach soviel Macht/Geld, nichts besseres Vorstellen können als Weltweit für Krieg zu sorgen…. Man nehme die Indianer, diese sind weg, für den erhofften Profit Amerikas, nun brauchen die Amerikaner neue Indianer die sie ausrotten können, ihr Gold klauen und dessen Rohstoffe. Offenkundig reichen ihnen die Islamischen Länder nicht mehr, nein sie müssen nun auch Krieg nach Europa und Asien bringen. Das sind eben Trump und seine Menschafe, Krieg und Verderben für Amerikas Profit!

Trotz allem liebe er die Europäische Union. Auf die Frage nach seinen europäischen Wurzeln sagte Trump: „Ich war da, vor vielen, vielen, vielen Jahren, ich meine, meine Eltern wurden in der Europäischen Union geboren.“

Allerdings existierte die Europäische Union zum Zeitpunkt der Geburt seiner Eltern noch nicht: Sein Vater Fred Trump wurde 1905 in New York geboren. Trumps Mutter Mary Anne wurde in der Tat in Großbritannien (Schottland) geboren und damit in einem Land, das derzeit der Europäischen Union angehört.

Dieser Affe hat von nichts eine Ahnung, keinerlei Bildung, kein Verstaendnis fuer Tatsachen und Zusammenhaenge. Nur ein ungehobelter Klotz ohne Sinn fuer Realitaet.

President Donald Trump’s hometown newspaper criticized his administration’s immigration policies by calling him “the clown who plays king.”

The New York Daily News cover on Independence Day 2018 shows Trump wearing clown makeup and a broken crown:

A Daily News editorial said Trump “devotes this nation’s potent energies to barricading the borders, to separating refuge-seeking mothers from children, to ordering parents to leave the country with or without their kids now that a court has ordered their reunion.” It also blasted him for “cruelty” in rejecting “desperate migrants” as well as for restricting legal immigration channels.

“All told, visas have declined 12 percent from their prior volume since Trump’s inauguration — for business, school and travel that are part of this nation’s lifeblood,” the Daily News reported. The newspaper’s editorial vowed that Trump “won’t conquer the bedrock values this nation was founded on.”

The Daily News has been a frequent Trump critic from the earliest days of his campaign, often using clown imagery to mock him. The newspaper has previously depicted him as Dr. Evil, a racist and “stupid,” and ripped his campaign call for Russia to hack rival Hillary Clinton’s emails as “treasonous.” This article originally appeared on HuffPost.

Canadian comment, author unknown:
The cities where cross boarder shopping would love to have a chat with you, your total moron. They LOVE Canadians shopping and we sure as heck are not all walking around scuffing up shoes. They all have noticed Canadians no longer shopping across the boarder and it has hurt many business’s. Did you forget your medication today. 95% of your freaking trade with Canada is in a surplus you lying sack of dog poo, but keep going on abut the dang milk and not mention the truth. You are not getting screwed over by Canada and the facts and numbers are clear on how much surplus you actually have if anyone wishes to actually go find out and stop listening to you and your freaking lies.

American comment, author unknown:
The buffoon in chief is at it again! Is there a country he hasn’t picked on? The whole world is ticked off with this idiot! Oh yea, Antarctica, but it’s melting away anyway!!!!

German comment, author unknown:
„… Wenn das Scheusal Trump die massenhafte Kinderschändung nicht augenblicklich beendet, Wiedergutmachung betreibt, ist ER der Haupttäter und muss als solcher verurteilt werden, auf dass ihn die Mithäftlinge lynchen können … “

„… If the monster Trump does not stop the mass desecration of children at once, seeks compensation, he is the chief perpetrator and must be condemned as such, so that the inmates can lynch him …“ !

Spencer Green in HuffPost:
In a strongly-worded statement released in 2016, God told Republican presidential contender Donald Trump to kindly shut the fuck up. “This has nothing to do with building walls or Christian charity or what you said to The Pope or religion in general,” God wrote on a page from a “Don’t Forget” notepad. “It’s because you’re an asshole. A yuuuuge asshole. Just saying.“

„Adolf Trump“ und der blau-braune Pöbel klatscht debil Beifall. Falls sich noch immer jemand wundert wie Deutschland von den Nazis okkupiert und tyrannisiert werden konnte, sollte einfach mal einen Blick gen USA werfen. Da werden all die Fragen beantwortet. Aber im weggucken, nichts sagen und nichts hören, waren wir schon immer die Besten.

„Adolf Trump“ and the blue-and-brown mob clap applause. If anyone is still wondering how Germany could be occupied by the Nazis and tyrannized, just take a look at USA. There all the questions are answered. But looking away, saying nothing and hearing nothing, we have always been the best.

Veröffentlicht unter Information | Verschlagwortet mit Satire | 2 Kommentare

Clown Of The Year

Erstellt am Juli 9, 2018 von myuytips

Donald sagt:
„Seht mal her, ich kann schon meinen Namen schreiben, bin stolz darauf (sieht man an meinem duemmlichen Grinsen), lesen kann ich es nicht, aber ich glaub‘ ich hab’s geschrieben. Und – danke das endlich jemand meine zu lange Krawatte abgeschnitten hat.“

Donald says:
„Look, I can already write my name, I’m proud of it (you can see it at my sulky grin), I can not read it, but I think I wrote it. And – thanks that someone finally cut my too long tie.“

Hi everyone, since I still can’t write properly because of my limited eyesight, I take the opportunity to show you some pics I downloaded. They don’t need any further comment. Have fun with it as I had !

Veröffentlicht unter Information | Verschlagwortet mit Satire | 6 Kommentare

Sorry !!!

Erstellt am Juni 16, 2018 von myuytips

Dear readers, dear friends,

last week I faced a retina detachment and had to undergo an immediate surgery. Therefore it is impossible to do computer-work for the next few weeks.

I am confident that you will understand and might take the time to read through all the posts which you never had time for. Might be still a lot to discover till I am back on line.

Till, hopefully soon – THANK YOU – DANKE HERZLICH – MUCHAS GRACIAS, Mike.

Veröffentlicht unter Information | Hinterlasse einen Kommentar

German Rouladen

Erstellt am Juni 8, 2018 von myuytips

A few days ago, we made a special German dish – Beef Rouladen. In Germany one can buy special Rouladen beef – it’s cut thin and long and is meant for this dish. If you live in another place where Rouladen beef is unavailable, you can use a tougher cut of meat, such as round steak or flank steak, sliced very thinly (I’d ask your butcher, instead of trying to do this yourself). It needs to be thin and long enough to be rolled around some other ingredients.

The German cut to Rouladen, easy to roll. The variant you can see above is filled with chopped bacon, onion, and arugula. Easier to roll, otherwise its all the same. When we need a fancy decoration for guests, we like that precise result as one can see in the top picture.

In Uruguay this cut is almost impossible to get. Here I use fresh cut „Milanesa“, large pieces only. Then my butcher runs it twice through his Milanesa „flatten“ machine. If not we use our wooden meat tenderizer (or meat mallet) and flatten it ourselves.

The Uruguayan Milanesa variant.

Ingredients.

8 thinly sliced pieces of beef, such as round or flank steak (or Rouladen meat if you can find it) about c. 1/2-cm (1/4-inch) thick, and about 17-20cm (7-8 inches) long
salt and pepper
Dijon mustard
8 slices bacon
1 large white onion, cut into wedges
2 large dill pickles, sliced into 8 long wedges
oil, for browning
1 can, 500ml (16oz), beef broth
flour and water slurry for thickening, if desired

The original way like my mother used to make Rouladen. But in the 50’s she used to take cheaper bacon instead the fancy prosciutto you see above.

How to do.

1. For each Roulade, lay the steak out onto a clean cutting board or plate. Sprinkle on salt and pepper to taste. Spread mustard on in a thin layer, covering the whole Roulade. Lay the bacon on top of the Roulade, length-wise. Lay a wedge of onion and a wedge of pickle on the Roulade, width-wise. Roll up each Roulade and secure with a wooden toothpick or some cooking string.

That’s the way how to make them, because of the Uruguayan meat cut the parcels can’t look like rolls, but they are as delicious as the strait rolled ones. Believe me .

Never close your rouladen as lazy as you see here, you will loose all ingredients while cooking and end up with a better soup.

2. Heat oil in one or two skillets. Brown Rouladen, and then pour in the broth. Bring broth to a simmer and cover, cooking for 90 minutes. Turn Rouladen over once or twice during the cooking time.

Browning the Rouladen in batches. Just the amount for 6 hungry people. Or as we always do, preparing a lot and then freezing some prtions for later use, fantastic.

3. If desired, thicken juices to make gravy. Combine flour and cold water in a small jar. Whisk mixture into hot broth and cook until thickened.

Ingredients for our special veggie sauce. For this amount of Rouladen I used onions, carrots, celery and crushed tomatoes – 3 cups each. Additional I added 1 1/2 cups each of remaining roastted meat sauce and beef stock, as well as 2 cups of strong red wine.

4. Serve Rouladen ( of course toothpicks or string removed) covered with gravy, potato mash and red cabbage.

Normal serve, Rouladen red cabbage and mash potatoes.

Tips.

If one doesn’t like bacon so much, then a nice alternative is to smear some liverwurst onto the rouladen meat.

If you invest a bit of effort and do your work right, you will end up with a delicious tasting and mouthwatering looking meal.

The variation we made this time was, that we left the bacon out and instead making a gravy, we cooked all in vegetables and pureed the veggies to a thick sauce.

Roast vegetables shortly and then fill up with all liquid ingredients, season well with salt, black pepper and paprika powder. Even a bit cayenne pepper or chilli powder will do. Then insert the rouladen and cook on low heat 1 1/2 to 2 hours, till meat is really soft. All vegetables will cook down too.

Remove the rouladen and puree the sauce. Serve that „thick“ vegetable sauce over Potatoes. Fresh green leaf lettuce will round the dish fine. Imagine this meal with a glass of fine red wine, you will love it. Leftovers of this great sauce we use sometimes over pasta – another great and delicious meal.

This dish is so good and flavorful that we use leftovers of this great sauce sometimes over pasta – another great and delicious meal.
We also made it with rustic bacon/mash potatoes or with pea/mash potatoes. Enjoy !

Veröffentlicht unter Recipes | Verschlagwortet mit Germany | 1 Kommentar

Party Soup

Erstellt am Juni 1, 2018 von myuytips

In our southern hemisphere is winter starting again. We had the first few days the heater going and we have strong appetite for heavy food. Many years we started the winter-food season with pea soup, original German Erbsensuppe. See my post „Pea Soup and More“ released in May 2016. Just click on and enjoy !

Yeah, first fire in winter 2018, time for a hot soup !

Party Soup.

This time we start the winter season with our party soup. The origins are unknown to me. We use this recipe for over 50 years now and always a bit modified. I introduce you to our basic variant and you can do whatever you like to do with it.

Why „Party Soup“ ? Easy to answer. In our early years of marriage we had not much money to celebrate expensive party food (steaks on BBQ etc.) and we mostly had around 10 people attending us. Solution was a hearty soup, delicious, tummy filling and perfect companion for a lot of drinking. Friends always were keen to know: „when do you make your party soup again ?“. Very often we made this soup for other party’s also.

Queso Crema we use here in Uruguay, the the cheese we used in Germany and Italy and finally the one we used in Australia, the US and Panama. One also can use the well known brands like Boursin or Philadelphia. Telling the truth, I love my self made , fresh herb cheese.

Its easy to make, the ingredients are almost everywhere available, not to expensive and one can make portions as many as one likes to do. I mostly make the soup for around 10 hungry people. For ourselves, I do the same amount and then freeze portions for later.

Fry well the minced meat.

Ingredients.

2kg minced meat (see tips)
6 large stems of leek, complete white and green
3 large yellow onions, chopped
10 cloves of garlic, chopped
500g cream cheese
250g herb-cream cheese (see tips)
fresh herbs (see tips) very fine chopped
1,8 liter vegetable stock, cubes are fine
4 large fresh sweet corn flasks, corn removed
(that’s about 4 cups of corn) or same amount
4cups of sliced champignons (from the can will do)
2 large red chilli’s, very fine chopped
to season:
salt, black pepper, paprika powder, herb mixture,
fresh double cream and Cognac or Tequila (see tips)

Poach leek and chilli’s well.

How to do.

Fry the meat well, then set aside.
Poach the leeks and chilli’s well and set aside.
Fry onions and garlic likewise, till golden brown and set aside.
Then give the leeks into a large pot and heat up with vegetable stock.
Don’t cook yet, just heat up.
Now mix in the meat and the onion/garlic mixture.

Mix in other ingredients.

Next stir in champignons or corn or whatever you use.
Then mix in the cheese, stir slowly then the cheese can melt in well.
Then heat up high the soup and cook for about 6-10 minutes.
During the cooking stir frequently and stir in all other ingredients, except the cream.
During cooking and stirring season the soup to your taste.
It is important that you cook all spices and herbs within the soup.
Now its ready to serve. Just before serving stir in cream or decorate with a big glob of fresh cream and a bit of chives every plate.

Stirring in the cheese very slow.

Tips.

For the minced meat use good quality, I use 90%-10% (90 lean meat – 10 fat), because we cook it. For burgers on the BBQ I would suggest 75/80%-25/20% meat variety, because for grilling one wants to have more flavor from the fat.

If you can get it, I suggest 1kg beef mince and 1 kg pork mince. In Germany you can directly by half and half. Here in Uruguay we just use beef mince.

Finally season during cooking with all spices.

In Uruguay I use 750g of „Queso Crema – Talarcrem blue“ (2 containers) and make about 2 cups of fresh minced herbs by myself, like Rosemary Leaves, Basil, Chervil, Parsley, Oregano, Tarragon etc. Whatever you can get, this time I also used Rucola between other herbs. I never use Cilantro, it is to overpowering and never Rosemary, because it sticks between your teeth.

If you cook the whole amount for one meal (10 persons) then you would need about 400g of fresh cream and 6 shot glasses of Cognac or Tequila. If you freeze portions use parts of cream and Cognac only. Both ingredient should be added just before serving. Of course one will be careful with alcohol if you serve kids etc.

What a delicious heart warming soup. Click on pics.

When we use a frozen portion later on, we often adjust some more ingredients to our daily taste, means some more corn or some fresh baked champignon slices or even chickpeas.

Serve this soup with baguette, pizza-bread or bruschetta, a cool beer or a strong red wine ! Now enjoy this wonderful soup !

Veröffentlicht unter Recipes | Verschlagwortet mit Cooking | Hinterlasse einen Kommentar

Francisco Piria – Part 2

Erstellt am Mai 24, 2018 von myuytips

More about Piriapolis.

One of the famous landmarks in Piriapolis, build as home of Piria’s son Arturo Piria in 1910.

Today it is the well known Hotel Colon.

Another big project of Piria was the train from the promenade in Piriapolis up to Cerro Pan de Azucar.

And another Piria idea to make money – a beer palace (Palacio de Cerveza) along the promenade. These kinds of arcades are still existing today.

The last one I like to tell you about is a yearly event since the early 1900’s, a car race (carrera de coches) through the city of Piriapolis. It attracts 1000’s of spectators.

Rare pictures overlooking Piriapolis in the 1920’s.

Like it was in its first years, Piriapolis is still a very nice city – but overcrowded 3-4 month in summertime (temporada). Prices are going massive up during this high season. The town is almost dead in wintertime (6 month). Most shops and half of all supermarkets are closed, off the temporada.

Sunny day in winter, kilometers of empty beach.

The „Bombo“ on health.

One of the problems that plagued the society of the 19th century was the high percentage of diseases that made the population so vulnerable, among them the pests that decimated it. Hence the enormous concern for hygiene and sanitation of the time.

In the 1880’s were the spa and wellness treatments still a bit primitive ….

…. more service and luxury (France) around 1900 ….

…. and thanks to Piria a relaxed and free beach-life in Piriapolis from the 1920’s onwards.

The importance of the subject was such that Francisco Piria took advantage of it and integrated it into his advertising, first with the sale of land „this neighborhood flooded with vivifying solar rays that purify the atmosphere with torrents of oxygen that embalm it, doctors have no entrance . There they will die of hunger!“ Much later, he would also talk about the benefits of resting in Piriapolis, its baths, its water, the clean air etc.

Early 1930’s, a luxury trip from Montevideo to Piriapolis in a „luxury Pullman Omnibus“. What a treat, if we imagine that a bus trip between those two cities (about 140 kilometers in the 1930’s) took at least 6 hours or more, on bumpy roads. Today’s time is still 1 1/2 hours.

Cognacquina Piriapolis.

Lost in the threshold of Piriapolense interesting history is the doubt about whether Renaux was based on this formula to make the new product, the truth is that for the year 1899 the „Cognac-Quina Pirapolis“ appears for sale, at the price of $ 1 the bottle, about 10 times more expensive than a bottle of wine.

Brochures of the time sold it in this way. The Properties of Quina – a kind of „Merlin ointment“.

It was known from times when the wife of the Viceroy of Peru (mid-17th century) was cured with the bark of Quina, which was provided by a chief of Malacatos. This was transformed into a real race to obtain the alkaloids derived from them, and was spread through the Spanish crown in Europe and for many years through the Jesuits of America.

The Piriapolis land auctioneer is asking „Do you know what Cognacquina is?“ Advertising on Piria’s land sale reputation.

The guild of the Pharmacists in Uruguay did not stay behind and in its first magazine published in 1894 already mentioned it. And among them stood out the „Potion of Jaccons“, based on Quina and Cognac.

Contemporary advertising of Cognacquina.

The mixture has properties such as tonic, astringent, antioxidant, digestive, antibiotic, anesthetic. It is effective to treat different conditions such as: Malaria, diarrhea, yellow fever, etc. Strengthens the immune system, cardiac insufficiency, helps to whet the appetite, prevents hair loss, and serves for dandruff, seborrhea, and as if that were not enough, it allows to wash wounds and ulcers.

In 1898 a locust invasion destroyed „ALL“ of Piria’s plantations.

Scene out of the documentary movie „El Caballero y la Rosa“, showing Piria’s dog „Ruby“. All the details of the production were taken care of and even acted Ruby, a nice dog who recorded a very good scene with „Piria“, recreating the daily life of the great visionary, in the privacy of his home.

Out of the same movie, actors starring Piria and his great love Carmen. Piria declares her a natural daughter just a month before he died, out of inheritance reasons.

Piria Palacio Montevideo.

Its construction started in 1916, by the architect Camille Gardelle. Initially, it was the private residence of businessman and politician Francisco Piria. After his death it was acquired by industrialist Jose Martinez Reina and served as the residence of President Juan Jose Amezaga between 1943 and 1946. It was acquired by the Uruguayan State on fifth of January 1954 as seat of the Supreme Court, which it still is today.

Palacio Piria is a building in Centro, Montevideo, Uruguay, located between Plaza de Cagancha and San Jose Street. It is a National Heritage Site since 1975 and an example of the Eclecticism style of architecture.

Piria Palacio Buenos Aires.

The Piria Palace was an old Italian-style residence of the early twentieth century, located in Camino Costanero Almirante Brown, from the town of Punta Lara, province of Buenos Aires. At the moment the construction is in advanced state of deterioration, in spite of the multiple promises of reconstruction.

In 1827 Luis Castells becomes owner of the Estancia Punta Lara. In 1907 the construction of the Palace began, which was inaugurated in 1910. The Uruguayan auctioneer Francisco Piria acquired it in 1925 with the purpose of transforming the area into an important spa, after his Piriapolis model. It was some land, about 140 hectares „Rio de la Plata“ frontage.

The rooms on the first floor were covered with wood carved by Uruguayan artists, in the „Hall of Mirrors“, the central room of the house adorned with beveled mirrors, changed the fittings by others of hand-worked bronze. He lived there until the late ’30s. Unable to realize his goal, he returned to his country. In 1947, the Palace and the 141 hectares that surround it pass into the hands of the Provincial Government by donation of the Piria family, for the governors‘ residential use. This did not materialize.

On the 22nd of February 2015, several neighbors of the region approached the facilities of the Piria Palace, invited by the members of the „New Project La Plata“. This call made through social networks, met in a few days over 150 confirmations of assistance, reaffirming the interest of the public in the recovery of this emblematic building.

This meeting has become historic, since it became the first guided tour of history to the palace, and given the success of it is studied to hold new meetings, in order to disseminate and promote its restoration.

The „Gotic Cathedral“ seen from a drone.

Piria Church Obrero.

On Routa 37, high overlooking the whole city are the remains of the church of Francisco Piria. Piriapolis founder wanted to build this church in 1917 to make it the center of the resort. Its located on a hilltop in the township of Obrero, about half way between Piria’s castle and the beach of Piriapolis

The Francisco Piria Gothic Cathedral under construction and finished. Bottom right picture shows in the distance Piriapolis on the Rio de la Plata. The church is about half way between Piriapolis and Piria’s castle.

However, it was never completed, the building yes – 99% ! But – the Catholic Church refused to receive this building as a gift, as unworthy because of his alchemical and Masonic symbols. On the death of Piria, the church was abandoned without his work culminated, nor lend him maintenance.

Very good to see, the masonic brickwork and the alchemical symbols. Even if this ruin is on private land, I walked around and inside and it seemed that the owner tolerates it.

Currently it is in ruins and is used as woodshed. The church is built with its facade facing east, facing the sunrise, typical orientation of Masonic temples. It also has ornamentation clear Masonic and alchemical symbolism considered profane.

At the roadside, in front the church, one would find a remarkable (for Uruguayan standards) information board. Showing a brief history of Piriapolis and the Piria church.

The design of the building was designed so that during the spring equinox a sunbeam cross it eight-petal rosette tower at a certain time of day, and illuminate a predetermined point of the altar, where Francisco Piria would put a little powder projection (the substance that allows the transmutation of metals in alchemy).

The state of this beautiful building of Gothic design is precarious and could collapse at any time. Sadly shabby as many many other historic buildings as well as churches in Uruguay. See also my posts about „Churches Uruguay“ or much more under the tag „Churches“.

The church building is currently in private hands. It was first used as carpentry, then was left waiting for an apparent concession to the religious use. Later it became the current deposit. Just a deposit for firewood.

This church was never consecrated and therefore never used as a church. It’s a shame, because it’s an extraordinary one, architectural as well as an aesthetic building. And for sure one of a kind in Uruguay.

The church, or cathedral named by some, is also an attraction for Gustavo Mendoza’s movie about „Ciudadano Piria“, presented by „Bizarre Man Films“.

A similar movie poster is showing the Argentino Hotel.

Since it was abandoned without consecration, the church has undergone many local legends, which attribute to be a point of energy to the alchemical Piria plans.

This mysterious landmark is good for local legends .

Piriapolis has some mystics for those interested in esoteric subjects tours. In them the „damned church“ as an undeniable point of interest is included.

Francisco Piria around 1900. This famous Uruguayan national landmark was an idea of the Uruguayan poet Juan Zorrilla de San Martin (good friend of Piria and build on Piria’s land, at this time) and build by the architect Alberico Izzola (son of Adela Piria). See my post „Cross on a Sugar Loaf“ under category Uruguay.

To say that was all he did, is absurd, its a long list, I’ll summarize. He created more than 50% of neighborhoods in Montevideo, several villages in the hinterland, as well as in Argentina. He left several legacies on advertising, sociology, economics, alchemy, etc.

Perhaps his one sentence would suffice to summarize all his work: „Fall in love with what you do“. Certainly valid in today’s time.

Preview.

Another notorious character in the life and work of Francisco Piria was Humberto Pittamiglio, a visionary entrepreneur, architect and politician, known also in masonic building, like Piria. Piria was his teacher in the mysteries of alchemy !! Stay tuned and be curious about another Uruguayan character who influenced the country enormous.

Veröffentlicht unter History, Information, Travel, Uruguay | Verschlagwortet mit Churches, Uruguay | 2 Kommentare

Francisco Piria – Part 1

Erstellt am Mai 18, 2018 von myuytips

With this post I like to tell you a bit about a quiet unusual Uruguayan character. His name is Francisco Piria, or „Ciudadano Piria“. Many many articles and other information’s are written and available about him. The most well known achievement is the founding of the seafront holiday destination Piriapolis in Uruguay.

It is not my intention to bring the same or any additional information to all the known one. Much more I like to introduce you to a few facts ( like an essence) of this incredible creator and developer of modern Uruguay. Most pics are free from internet and some old black and white ones are, with slide share, from Professor Ernesto Correa.

Piria monument in Piriapolis.

Francisco Piria.

His full name is Fernando Juan Santiago Francisco María Piria de Grossi.This name uses Spanish naming customs – the first or paternal family name is Piria and the second or maternal family name is De Grossi. He was born in Montevideo the 21st of August 1847 and died the 11th of December 1933, at age 86 at his home in Montevideo, suffering from pulmonary congestion, complicated by diabetes, uremia and heart weakness.

Francisco Piria in his 60’s.

Very young he was taken to Italy by a paternal uncle, a Jesuit monk who took charge of his education and gave him historical, mythological, philosophical knowledge, which would undoubtedly had influenced him throughout his life.

Many many books about Piria were printed.

Back in Uruguay at age 16 he enrolled as a volunteer in some barracks, then subsequently begins to take his first steps as „businessman“ in a small establishment that founded in the Old Market of Montevideo, which maintained until the year 1875.

Francisco Piria in the bloom of his life, around 1890’s.

During those years he began to sell lots in installments in Montevideo, an activity in which he forged a large part of his later fortune and through which he became responsible for a large part of the city’s current physiognomy, founding about seventy neighborhoods in Montevideo and many others in the interior of the country.

Books about his life, his achievements and much more.

Parallel to these activities, he devoted himself to journalism and literature, being the creator of the newspaper „La Tribune Populares“, a newspaper of the time that was proclaimed liberal and through which he recorded his opposition to the government and politicians of the time, at the same time he wrote his memoirs of travel both his trips to Europe and his travels through the interior of the Republic of Uruguay.

Even a movie was made about this Uruguayan Character.

The first contact with the area In the year 1890 Piria decided to found his „Agronomic Establishment“ which, after visits to different areas of the country decides to be installed in the surroundings of Cerro Pan de Azucar.

If you want to be rich, If you want to make a fortune without risking anything, then you should become an owner and you will be happy ! Presumable from 1873.

In 1890 Piria purchased a 2700ha size of fields. An extension that went from the Sugar Loaf Mountain to the sea. That same year he had made a trip to Europe, in consequence of which their inspiration came for the tourist exploitation of the Uruguayan coast.

Piria’s wine growing at Cerro Pan de Azucar.

Thus, with the purchase of the 2,700ha field fraction, his agrarian enterprise began, in which he dedicated himself to the cultivation of tobacco, grapes (and consequently wines and a liqueur called later cognacquina) and olive groves. By force of horses and oxen and without more transport than horses and carts also begins with the extraction of granite (obtained from the same Cerro Pan de Azucar) which cut and processed in the place were marketed in Montevideo and Buenos Aires.

Granite breaking at Cerro Pan de Azucar.

Pira and Family.

The personal life of Francisco Piria also gave a lot to talk about, he got married three times and the third time was with his daughter. His first marriage was at age 19 with Magadalena Rodino. From this marriage were born his three sons Francisco Jose, Lorenzo Piria and Arturo Piria, but also raised his stepdaughter, Adela.

Piria married (for the third time) his own daughter Carmen.

Carmen Piria In the second marriage, Piria was already 47 years old. His third marriage was with Argentina’s Carmen Piria. At 86 years of age, Francisco Piria is on his deathbed due to a pulmonary congestion and declares that his wife is his natural daughter.

In modern times ( 1964 ) the name „Francisco Piria“ was still used for „serious advertising“. This is an obligation certificate over onethousand pesos, issued with the same company name as 1873, „LA INDUSTRIAL“ – 100 years later. Click on pics to supersize.

Piria Real Estate.

It is believed that her great fortune amassed her when she began to finish off lots, founding La Industrial. He bought extensions of land, he sold them and sold them in installments. In 1874 he made his first auction of lots in what today would be the city of Las Piedras, in the department of Canelones.

Piria’s sales folders for Las Piedras from February 1874.

In 1878, Piria sold all the lands he had at that time to Banco Reus, for 700 thousand pesos, which at the time was a rather high sum, because he believed that the lands were overvalued. Twelve years later, the bank Reus was in bankruptcy and Piria recovered the lands for a third of the money obtained in the sale.

Specimen Banknote of the Banco Reus, originated in Spain, from 1870, value 2000 Pesos.

Piria Castle.

A gate flanked by two large towers surrounding the castle, leading to a huge garden planted with exotic plants and palm trees. In the gardens is a beautiful faux wood gazebo and a collection of terracotta, signed by Tomaso Airaghi. Everywhere we find terracotta bases that served as support for the female figures or potting.

Among the many statues of the garden is an exact replica of the bronze figure representing Mercury, the messenger of the gods. This sculpture reproduces the statue was found in the excavations of Herculaneum, conducted by Giovanni Di Bologna. Next to the castle are the stables.

Castillo de Piria was where Francisco Piria had his private residence. It was designed by architect Monzani in 1897. The castle was constructed in red brick, like Italian villas of that era. Flanking both sides of the entrance to the castle, are statues of Great Dane dogs. This breed was a favorite of Piria.

The building boasts a facade in medieval style, but with a construction that mimics the Italian villas of the late nineteenth century. The main house has two floors and a basement, not enabled for the public. Upstairs, the Florentine balconies offer a wonderful view of the mountains and the city of Piriapolis.

On the ground floor we can see a collection of objects belonging to Piria: Documents, brochures, flyers, wall pictures. The interior upstairs (which is a guided tour) is decorated with period furniture, weapons and utensils, as well as works of art from Europe. The rooms are decorated in different styles and one of them features a room of Piriapolis. Another curious room is the room barbershop. There is also a collection of bath mats belonging to Argentino Hotel.

One of the most interesting aspects of Piria Castle is in the abundance of alchemical symbols he had in the beginning, and have given rise to many legends, such as a lab installed in the basement, which now is walled. The visit is worth wile and admission free.

Piriapolis from Cerro San Antonio.

Piriapolis.

The resort of Piriapolis was founded on 5th of November 1890 by visionary Francisco Piria, who called it El Balneario del Porvenir „The Resort of the Future“. It was the largest effort undertaken in the country by one man.

In 1905 he built the first Grand Hotel called „Hotel Piriapolis“, today the „Colonia Escolar de Vacaciones“.

In 1910 began the construction of the promenade, which has been inspired by his travels to Europe, more precisely in the French Riviera. Now several kilometers along the Piriapolis beach.

In 1912 the first auction of solar took place in Piriapolis and, thereafter, the city began to grow with the construction of numerous houses. The port construction finished in 1916.

One of the typical „solar auction“ pamphlets.

The original port construction around 1914 and right how it looks like today.

Becoming more entrepreneurial time Piria finally built at a huge cost at the time of 5 million pesos, one of the giant of South America, the Argentine Hotel, whose foundation stone was laid in 1920 by President Baltasar Brum and the hotel was inaugurated on 24th of December 1930.

Baltasar Brum Rodríguez (June 18, 1883 – March 31, 1933) was the 23rd President of Uruguay (from 1919 to 1923) and 6th Prime Minister of Uruguay (from 1929 to 1931). On 31st of March 1933 he committed suicide by shooting himself. Notice the revolver in his right hand (he is the one without hat) on the center picture.

This building is 120 meters wide, 70 meters deep and has 6 floors. At that time it could accommodate 1.200 people. On the floor below were already provided the first facilities for the use of thalassotherapy (therapeutic use of seawater), with showers and bathtubs for hot and cold baths seawater, section electrical gymnastics – Swedish, hairdressing salons , manicures and much more.

At Argentino Hotel still famous today: The pool area, the fantastic „5’o clock tea“ and very good drinks at the bar. Its worth to click on pics to supersize the view.

Argentino Hotel and right the former Hotel Piriapolis.

For equipment, Piria brought the linen from Italy, from Germany tableware, glassware and furniture from Czechoslovakia and Austria. Shortly after the grand opening, Francisco Piria died on 16th of December 1933 . But – Piria can be found in everything he created. He was a man who had a dream, made it real and lived in it.

Stairways inside the Argentino Hotel.

For this post I just picked a few important information’s about Piria to inform you what this interesting man has achieved. It is still so much that I decided to bring it in two parts. Please stay tuned and switch on again next week for Francisco Piria – Part 2 !

Veröffentlicht unter History, Information, Travel, Uruguay | Verschlagwortet mit Uruguay | 4 Kommentare