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Everything you need to know about Trichologist

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 A trichologist is a specialist who works with the skin, scalp, and hair. The Greek word "trich," which means hair, is where the word "trichology" gets its name. A trichologist is a specialist in hair science and hair growth. A trichologist can assist you in maintaining the health of your hair, avoiding issues before they occur, and enhancing your overall appearance. A specialist in the examination of hair and scalp health is known as a trichologist. They are qualified to identify and handle problems with the hair and scalp, including dermatitis, dandruff, and hair loss. Trichologists can work in many different places, including as spas, salons, or private operations. Trichologists use a range of methods to identify and treat problems with the hair and scalp. Physical examinations, extensive medical histories, and the use of specialist tools to examine the hair and scalp are some examples of these. Trichologists may also advise patients to adjust their diets, use sp...
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Simple (y barato) Boeuf Bourguignon

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One of the many advantages of living in Spain is the incredibly affordable and wide variety of wines. Some of my personal favorites are from the Ribera del Duero region of Castilla y León. When I go out at night I usually pay between €1.10 and €3.00 a glass, however at the low end you never know what you are getting and it is often served cold which I found strange when beginning, but quickly. used to!

Besides being able to drink it whenever you want, the advantage of a good cheap wine is that you can cook with it guilt-free as you pour it into the pan. There are numerous dishes that use wine, both white and red, but today I had

Despite not being the season for a stew, I made it tonight and it turned out great. Here is my modified version of Bourdain's Boeuf Bourguignon recipe. Bon Appetit!


INGREDIENTS

  • ▢1.5lbs. from a beef stew I used chuck cut into 1.5 inch pieces
  • ▢Olive oil
  • ▢Salt and pepper
  • ▢2 large onions, thinly sliced
  • ▢1.5 tablespoon of flour
  • ▢4 large carrots, cut into 1-inch pieces
  • ▢1-5 garlic cloves up to you, thinly sliced
  • ▢Fresh herbs such as thyme, bay leaf and parsley
  • ▢1 cup of red wine, traditionally a burgundy, but I use what I have on hand!
  • ▢1 optional beef bouillon cube/packet

instructions

  • Carrots should be cut into 1-inch pieces, while onions and garlic should be thinly sliced. Having things ready ahead of time speeds up the cooking process.
  • Seque la carne con toallas de papel (esto ayudará a que se dore mejor) y sazone generosamente con sal marina y pimienta recién molida.
  • Cubra el fondo de una sartén grande con aceite de oliva (idealmente un horno holandés). Cuando sea casi la hora de ahumar, agregue la carne y dore durante 30 segundos por lado, o hasta que esté bien dorada (¡no gris!). Retírela de la sartén cuando esté completamente chamuscada y déjela a un lado. Agregue la carne en pequeños lotes para evitar que se desborde la sartén y lograr los lados dorados y crujientes deseados.
  • Después de dorar todo el bistec, agregue las cebollas en rodajas y agítelas bien para liberar todos los jugos de la carne del fondo de la sartén. ¡Cocine por unos 10 minutos, revolviendo constantemente para evitar que se queme!
  • Cuando las cebollas estén bien doradas, agregue el ajo en rodajas y cocine a fuego lento durante otro minuto. Luego agregue la harina y cocine por 3 minutos más, revolviendo regularmente.
  • Agregue el vino y raspe todas las cosas maravillosas del fondo de la sartén. Llevar el vino a ebullición.
  • Regrese la carne, las zanahorias, el cubito de caldo y las hierbas a la cacerola y agregue suficiente agua para cubrir la carne aproximadamente media pulgada. Lleve el estofado a ebullición, luego reduzca a fuego lento.
  • Finally, serve with rice or potatoes and, of course, a large glass of wine! This recipe is even better the next day, so prepare ahead of time or make extra for leftovers.

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