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A lo largo de los últimos 26 años hemos visto a los personajes de One Piece vivir toda clase de aventuras y luchar contra poderosos villanos. Después de tantísimo tiempo cuando piensas en alguno de ellos es inevitable que te venga a la cabeza cómo son sus respectivos diseños tan característicos, como Luffy con su icónico sombrero de paja o Zoro con sus espadas.
Y otro que tampoco ha cambiado demasiado ha sido Sanji, el cocinero de los Piratas de Sombrero de Paja que se caracteriza por vestir siempre tan elegante. Sin embargo, antes de que saliesen a la luz los primeros números del manga estaba previsto que su diseño fuese otro completamente diferente. Uno que no tenía nada que ver con el que ha ido apareciendo en la serie en todo este tiempo.
Así lo podemos apreciar en los diseños originales que dibujó Eiichiro Oda, sorprendiendo con que Sanji no estaba previsto que fuese a ser un cocinero y combatiese con sus piernas. En su lugar la idea era que utilizara un par de pistolas para repartir tiros con ellas, lo que nos hace preguntarnos qué habría sucedido entonces con Usopp de haber salido adelante esta curiosa versión.
Además, su vestimenta tampoco tenía nada que ver con la actual, porque en este diseño iba con un sombrero, un chaleco y también con una bufanda. A su vez, destaca que dejaba de lado su peinado rubio para pasar a ser moreno, con un pelo bastante corto de hecho, y ni siquiera contaba con su característica ceja por la que casi acabó recibiendo el nombre de Naruto. En cambio, lo que sí se ha mantenido es el hecho de que fume.
Pero no es el único personaje cuyo diseño se ha visto modificado, porque también podemos ver que el de Nami iba a ser algo diferente. Su físico sí que se ha respetado en gran medida, aunque iba equipada con un brazo y un pie robóticos y contaba con unas cuantas cicatrices. Por si no era suficiente, se ve que iba a disponer de una fuerza descomunal, porque se la puede ver empleando un hacha igual de grande que ella para luchar.
Aun así, está claro que a Eiichiro Oda no le debieron de terminaron de convencer estas ideas cuando finalmente optó por darles unas apariencias distintas a ambos personajes, que son las que hemos visto a lo largo de más de 1.000 números y capítulos, mientras que la serie de acción real de Netflix por el momento ha anunciado su renovación por una segunda temporada tras el éxito de sus primeros episodios.
Menestra de verduritas mini con sésamo negro y alga nori, del restaurante NM, en Oviedo. Imagen proporcionada por el establecimiento.
El restaurante NM alojado en el Gran Bulevar de Oviedo, cumplirá un año de vida a mediados del próximo mes de noviembre. Una apuesta por la alta cocina en el céntrico complejo comercial de la ciudad que la pasada primavera su artífice, el cocinero Nacho Manzano, reforzaba con la inauguración de Nastura en un espacio contiguo. Segundo restaurante, desenfadado y con una carta multicultural basada en platos de cuchara asturianos, asados a la parrilla, recetas asiáticas y mediterráneas, con un tique medio de 40-45 euros. Contrapunto radical a la esencia de NM, en cuyo recoleto comedor de diseño se ofrecen dos menús degustación con el sello de este gran profesional y de su hermana, Esther Manzano, cuya mano se adivina entre las sombras. Cocina creativa servida en cuatro únicas mesas y seis puestos en la barra, que interpretan Daniel Silvestre y Miguel del Soto, jóvenes forjados en el estilo de la familia. Platos en los que se atisba el sello de La Salgar, casa madre de los Manzano. «Las recetas y su ejecución son diferentes, pero las armonías con las que nos identificamos es lógico que se perciban», asegura el cocinero.
Crema de llámpares (lapas) con berza, patatitas y pescado de roca. Imagen proporcionada por el restaurante.
Dos menús que rotan con las estaciones abren la puerta a propuestas con ingredientes predecibles, la huerta y el mar en temporada de verano, y la caza y las setas, todavía expectantes, de cara al otoño. Recetas libres que entrelazan los sabores de la tierra con componentes ajenos. Lo ratifica el pase de mini zanahorias, cebolletas, puerros con sésamo negro, alga nori y manzana, combinación acertada. Sugerencia que antecede a una trilogía memorable —coliflor, espárrago y caviar— determinada por las texturas y temperaturas de servicio: la intensidad del helado de espárragos en contraste con la suavidad de una coliflor templada al limón marroquí y el caviar como simple aderezo. Equilibrio que se vuelve a percibir en las judías verdes con un pilpil de merluza y champiñones en láminas, rotundo golpe de notas yodadas, húmedas y terrosas.
Interior del restaurante NM. Imagen proporcionada por el establecimiento.JONATHAN HEVIA VALLES
El menú prosigue en ascenso mientras la sala, amable, pero sobrada de retórica, se prodiga en detalles de una afectación innecesaria. Resulta suculenta la crema de llámpares (lapas) con berza, patatitas y pescado de roca, versión moderna de sabores alojados en la memoria. Lo mismo que la revisión del bonito con tomate, que se asa al kamado y se acompaña de tomates cherry confitados, un conjunto dulce, ácido y yodado.
PUNTUACIÓN
7,5
Pan
6
Café
7
Cocina
7,5
Bodega
7,5
Postres
6,5
Ambiente
9
Aseos
9
Servicio
6
Si un mérito tiene la cocina de los Manzano, es su capacidad para, a partir de la tradición, crear armonías que emocionan. Agrada el llamado chuletón de mar con ventresca de atún, huevo curado, tuétano y pan tostado, y desmerecen los callos de bacalao, con almejas y verdinas, legumbres que se remojan y congelan frescas para mantener un intenso cromatismo verde, pero que no se integran en el guiso. Entre tantas propuestas creativas desconcierta la cigala asada al kamado que se desmarca del resto, como si quisiera recordar la apuesta de NM por los mejores productos. Y como antesala de los postres, la denominada carne roja de Navarra, trampantojo que gira alrededor de piquillos confitados con queso Varé, cogollo de lechuga y anchoas. Pura delicadeza. Los postres, que pujan por estar a la altura, adolecen de una inadecuada formulación de los helados que llegan la mesa parcialmente derretidos. Es agradable la leche y pasto, y particularmente golosa la tatin de apionabo y toffee. El futuro decidirá si la última apuesta urbana de Nacho Manzano es acertada o a causa de su emplazamiento se encuentra en un lugar equivocado.
Las redes han vuelto a arder. Esta vez por la extraña receta de paella que un cocinero prepara en Bogotá para sus comensales. El chef es Paco, un alicantino que lleva 17 años viviendo en Colombia y que en su casa de San Cristóbal ha habilitado una habitación que funciona como restaurante de cocina supuestamente española.
La súbita popularidad de Paco se debe al vídeo que ha publicado la cuenta de TikTok @losinsaciables donde el español aparece explicando los ingredientes que componen la paella, que él define como "típica de Alicante" y que los creadores del vídeo promocionan como "auténtica paella española".
No obstante, cuando comienza a nombrar los productos que integran el plato se rompen todos los esquemas de lo que se entiende habitualmente como paella. "Pollo, cerdo, pulpo, calamar, pimentón, tomate, habichuelas, mejillón, almeja en concha, camarones, anillas de calamar...", enumera. "¡También le puedo echar langostino!", dice en la grabación. "En este caso he encontrado unas gambas".
AUTÉNTICA PAELLA ESPAÑOLA EN BOGOTÁ Paco es un español que hace 17 años vive en COLOMBIA 🇨🇴 y vende paella española, la auténtica paella española, la vende en la sala de su casa, a domicilio y también atiende eventos y celebraciones. Este man se prepara unos platos increíbles. Toda la sazón española puesta al sur de Bogotá. De esos emprendimientos que nos gusta mucho conocer. @paellas_paco Todos los días hay paella, hay que pedir con anticipación. Plato de paella: $27k Reservas y Domicilios: 310 308 51 20 📍Calle 11 A Sur # 2 03 Barrio Santa Ana, Bogotá.
Además, esta curiosa receta también tiene su propio "secreto", "el toque" que consigue que sea perfecto, según Paco: "la salmorreta". Se trata de una salsa típica de Alicante compuesta generalmente por ñora, ajo, tomate y aceite de oliva, aunque existen diversas variantes que pueden incluir también perejil, pimienta, azafrán, zumo de limón o vinagre.
Finalmente, al terminar de cocinar, Paco decide hacer una atrevida e inusual comparativa:"La paella digamos que es una pizza: uno coge un ladito de la pizza y come por ahí", explica señalando al arroz e indicando que cada comensal tiene que comer de una zona del plato, igual que la pizza se come por porciones.
Los usuarios de TikTok han quedado boquiabiertos y el vídeo ha desatado numerosos comentarios que critican la elaboración: "Este señor no puede volver a Alicante después de esto", "Siendo alicantina puedo confirmar que en la vida he visto una paella así en Alicante". Sin embargo, otras personas han salido en su defensa: "Vive cerca de mi casa y es súper cotizado". El original restaurante de este chef asentado en Colombia abre sólo los domingos y cada plato de paella de 500 gramos se vende por 27.000 pesos.
«A ver cuándo escribes sobre las impertinencias que tenemos que soportar nosotros en la sala, que son muchas, y también forman parte de la gastronomía», me espetó hace no mucho un talentoso cocinero que había tenido que soportar alguna escena molesta y carente de todo civismo en una de las mesas de su restaurante, en la capital grancanaria.
Lo cierto es que después de ese día, no son pocas las anécdotas que me cuentan sobre hechos similares, donde los protagonistas no son los platos, sino los 'numeritos' de unos comensales que al parecen disfrutan más montando el pollo que comiéndoselo. La variedad es generosa. Desde aquellos que tratan al personal como si fueran sus sirvientes, hasta esos otros que reservan a una hora y aparecen treinta minutos más tarde, con todo lo que ello supone para la organización.
El viejo truco
Uno de los más habituales, el caradura profesional, ese perfil especializado en buscar o inventarse fallos en cada pase o detalle para que el homenaje le salga gratis, o al menos le inviten a algo. No son pocas las veces que he asistido en un restaurante a escenas de este tipo, donde la vergüenza ajena se apodera del ambiente rápidamente.
Hace unos días, un matrimonio trató de sentarse a las 15.55 horas en un restaurante de Arucas, alegando que el cartel de horarios pone que cierra a las 16.00. El propietario les explicó, educamente, que a esa hora no era posible iniciar un nuevo servicio, pues el personal tiene unos horarios, la oferta es de cocina creativa que lleva su tiempo y que cinco minutos antes del cierre, obviamente, no podían llevarlo a cabo. Este matrimonio, que no aceptaba lo evidente, decidió sentarse en una mesa y no levantarse hasta que le sirvieran la comida, pues «estaban dentro del horario».
«Te voy a hundir»
Al final, y tras un buen rato de tira y afloja, los desagradables clientes salieron dejando a su paso toda clase de insultos y amenazas, entre las que se encontraba la que ya es un clásico: «te vamos a hundir en las reseñas de Google y TripAdvisor». Esto de las reseñas, vital para multitud de negocios, pues atraen a muchos clientes nuevos, da para mucho. Ahora todo se mide, del uno al cinco. Un permanente examen que muchas veces no hace justicia al trabajo desarrollado, pero que se ha convertido en una herramienta fundamental dentro del panorama gastronómico, y del sector servicios en general.
Sobre los comensales que reservan y no acuden a la cita ya hemos escrito algo, y es un punto que está cambiando paulatinamente. Parece que poco a poco se ha ido normalizando dejar un depósito o fianza cuando se trata de grandes mesas, porque no es lo mismo que te falle una mesa de dos que de diez. La pandemia en este sentido cambió el panorama: el delivery sigue en plena forma y con las reservas no se juega.
También, por supuesto, están esos otros clientes que exigen el chupito de cortesía por amor al arte, los que dan el coñazo hasta el final y se olvidan de dejar propina y los que se creen que por gritar más de una esquina a la otra se les entiende mejor, cuando lo único que hacen es torpedear la experiencia del resto de clientes. Una breve muestra -se quedan muchos perfiles en el tintero- de que desde el otro lado también hay días buenos, no tan buenos y pésimos.
«A ver cuándo escribes sobre las impertinencias que tenemos que soportar nosotros en la sala, que son muchas, y también forman parte de la gastronomía», me espetó hace no mucho un talentoso cocinero que había tenido que soportar alguna escena molesta y carente de todo civismo en una de las mesas de su restaurante, en la capital grancanaria.
Lo cierto es que después de ese día, no son pocas las anécdotas que me cuentan sobre hechos similares, donde los protagonistas no son los platos, sino los 'numeritos' de unos comensales que al parecen disfrutan más montando el pollo que comiéndoselo. La variedad es generosa. Desde aquellos que tratan al personal como si fueran sus sirvientes, hasta esos otros que reservan a una hora y aparecen treinta minutos más tarde, con todo lo que ello supone para la organización.
El viejo truco
Uno de los más habituales, el caradura profesional, ese perfil especializado en buscar o inventarse fallos en cada pase o detalle para que el homenaje le salga gratis, o al menos le inviten a algo. No son pocas las veces que he asistido en un restaurante a escenas de este tipo, donde la vergüenza ajena se apodera del ambiente rápidamente.
Hace unos días, un matrimonio trató de sentarse a las 15.55 horas en un restaurante de Arucas, alegando que el cartel de horarios pone que cierra a las 16.00. El propietario les explicó, educamente, que a esa hora no era posible iniciar un nuevo servicio, pues el personal tiene unos horarios, la oferta es de cocina creativa que lleva su tiempo y que cinco minutos antes del cierre, obviamente, no podían llevarlo a cabo. Este matrimonio, que no aceptaba lo evidente, decidió sentarse en una mesa y no levantarse hasta que le sirvieran la comida, pues «estaban dentro del horario».
«Te voy a hundir»
Al final, y tras un buen rato de tira y afloja, los desagradables clientes salieron dejando a su paso toda clase de insultos y amenazas, entre las que se encontraba la que ya es un clásico: «te vamos a hundir en las reseñas de Google y TripAdvisor». Esto de las reseñas, vital para multitud de negocios, pues atraen a muchos clientes nuevos, da para mucho. Ahora todo se mide, del uno al cinco. Un permanente examen que muchas veces no hace justicia al trabajo desarrollado, pero que se ha convertido en una herramienta fundamental dentro del panorama gastronómico, y del sector servicios en general.
Sobre los comensales que reservan y no acuden a la cita ya hemos escrito algo, y es un punto que está cambiando paulatinamente. Parece que poco a poco se ha ido normalizando dejar un depósito o fianza cuando se trata de grandes mesas, porque no es lo mismo que te falle una mesa de dos que de diez. La pandemia en este sentido cambió el panorama: el delivery sigue en plena forma y con las reservas no se juega.
También, por supuesto, están esos otros clientes que exigen el chupito de cortesía por amor al arte, los que dan el coñazo hasta el final y se olvidan de dejar propina y los que se creen que por gritar más de una esquina a la otra se les entiende mejor, cuando lo único que hacen es torpedear la experiencia del resto de clientes. Una breve muestra -se quedan muchos perfiles en el tintero- de que desde el otro lado también hay días buenos, no tan buenos y pésimos.
«A ver cuándo escribes sobre las impertinencias que tenemos que soportar nosotros en la sala, que son muchas, y también forman parte de la gastronomía», me espetó hace no mucho un talentoso cocinero que había tenido que soportar alguna escena molesta y carente de todo civismo en una de las mesas de su restaurante, en la capital grancanaria.
Lo cierto es que después de ese día, no son pocas las anécdotas que me cuentan sobre hechos similares, donde los protagonistas no son los platos, sino los 'numeritos' de unos comensales que al parecen disfrutan más montando el pollo que comiéndoselo. La variedad es generosa. Desde aquellos que tratan al personal como si fueran sus sirvientes, hasta esos otros que reservan a una hora y aparecen treinta minutos más tarde, con todo lo que ello supone para la organización.
El viejo truco
Uno de los más habituales, el caradura profesional, ese perfil especializado en buscar o inventarse fallos en cada pase o detalle para que el homenaje le salga gratis, o al menos le inviten a algo. No son pocas las veces que he asistido en un restaurante a escenas de este tipo, donde la vergüenza ajena se apodera del ambiente rápidamente.
Hace unos días, un matrimonio trató de sentarse a las 15.55 horas en un restaurante de Arucas, alegando que el cartel de horarios pone que cierra a las 16.00. El propietario les explicó, educamente, que a esa hora no era posible iniciar un nuevo servicio, pues el personal tiene unos horarios, la oferta es de cocina creativa que lleva su tiempo y que cinco minutos antes del cierre, obviamente, no podían llevarlo a cabo. Este matrimonio, que no aceptaba lo evidente, decidió sentarse en una mesa y no levantarse hasta que le sirvieran la comida, pues «estaban dentro del horario».
«Te voy a hundir»
Al final, y tras un buen rato de tira y afloja, los desagradables clientes salieron dejando a su paso toda clase de insultos y amenazas, entre las que se encontraba la que ya es un clásico: «te vamos a hundir en las reseñas de Google y TripAdvisor». Esto de las reseñas, vital para multitud de negocios, pues atraen a muchos clientes nuevos, da para mucho. Ahora todo se mide, del uno al cinco. Un permanente examen que muchas veces no hace justicia al trabajo desarrollado, pero que se ha convertido en una herramienta fundamental dentro del panorama gastronómico, y del sector servicios en general.
Sobre los comensales que reservan y no acuden a la cita ya hemos escrito algo, y es un punto que está cambiando paulatinamente. Parece que poco a poco se ha ido normalizando dejar un depósito o fianza cuando se trata de grandes mesas, porque no es lo mismo que te falle una mesa de dos que de diez. La pandemia en este sentido cambió el panorama: el delivery sigue en plena forma y con las reservas no se juega.
También, por supuesto, están esos otros clientes que exigen el chupito de cortesía por amor al arte, los que dan el coñazo hasta el final y se olvidan de dejar propina y los que se creen que por gritar más de una esquina a la otra se les entiende mejor, cuando lo único que hacen es torpedear la experiencia del resto de clientes. Una breve muestra -se quedan muchos perfiles en el tintero- de que desde el otro lado también hay días buenos, no tan buenos y pésimos.
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