{"id":1464,"date":"2011-03-02T08:39:18","date_gmt":"2011-03-02T06:39:18","guid":{"rendered":"http:\/\/argia.eus\/erredakzio-mahaia\/mikel-asurmendi\/?p=1464"},"modified":"2011-03-02T08:39:18","modified_gmt":"2011-03-02T06:39:18","slug":"sukaldeko-lana-eta-tomate-gorria","status":"publish","type":"post","link":"https:\/\/blogak.argia.eus\/mikel-asurmendi\/2011\/03\/02\/sukaldeko-lana-eta-tomate-gorria\/","title":{"rendered":"Sukaldeko lana eta tomate gorria"},"content":{"rendered":"<p><em> <\/em><\/p>\n<div id=\"attachment_1465\" style=\"width: 310px\" class=\"wp-caption alignleft\"><em><em><a href=\"https:\/\/blogak.argia.eus\/mikel-asurmendi\/wp-content\/uploads\/sites\/44\/2011\/03\/fradiavolo2.jpg\" data-rel=\"lightbox-image-0\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-1465\" class=\"size-medium wp-image-1465\" src=\"https:\/\/blogak.argia.eus\/mikel-asurmendi\/wp-content\/uploads\/sites\/44\/2011\/03\/fradiavolo2-300x274.jpg\" alt=\"Gure sukaldeko saltsa gorri lodia\" width=\"300\" height=\"274\" \/><\/a><\/em><\/em><p id=\"caption-attachment-1465\" class=\"wp-caption-text\">Gure sukaldeko saltsa gorri lodia<\/p><\/div>\n<p><em> <\/em><\/p>\n<p><em>Azukre xehea gatz larria<\/em> oroitzapen liburua irakurri berri dut. Irakurri ahala \u201cirentsi\u201d dudala esango nuke. Arrazoia: Mikel Hernandez Abaituak atondutako platera etxeko \u201cbazka\u201d izatea. Hau da, azken 50 urteetako sukaldeko usainak \u2013eta sukaldeko aparailuenak\u2013 hurbil-hurbilekoak egin\u00a0 zazkit. Generoak genero, gizarte, kultura, literatura eta politika gaiek, besteak beste, osatzen dute platera.<\/p>\n<p>\u201cSukaldeko lana\u201d. Horra hor euskal politika-saltsaren analistek<br \/>\n\u2013euskarazko kazetaritzan esklusiboki\u2013 sarri darabilten espresioa.\u00a0 <em>Azukre xehea gatz larria<\/em> irakurrita, gure politikako nahiz literaturako saltsa ez dela arrosa berretsi dut. Gurea ez dela \u2013zorionez edo zoritxarrez\u2013 espainiarren saltsa, gure sukaldean apailatzen dena saltsa lodi-lodia dela, saltsa gorria. Azukre xehez eta gatz larriz atontzen den tomate gorria bezalakoa.<\/p>\n<p>Horiek horrela, saltsaren errezetak are hobeto ezagutzeko<br \/>\n\u2013eta ARGItAra emateko\u2013 <em>Azukre xehea gatz larria<\/em>ren\u00a0 egilearengana bide egitea otu zait. Ofizioak eta gogoak bultzaturik hurbilduko naiz Hernandez Abaituarengana.<\/p>\n<p>Anartean, ARGItAra eman gabeko ale batzuk apailatu ditut euskal txoko \u2013<em>blog<\/em>\u2013 honetan, eta <em>Beranduegi<\/em> gure telebistaren maneran eman ere.<br \/>\nHonatx, <em>3 Mariak <\/em>liburuaren egilearekin izan ostean <em>sukaldea<\/em>n\u00a0 <em> <\/em> maneiatu gabe geratu zen gai baten zipriztinak: <em> <\/em><\/p>\n<p>Arantxa Urretabizkaia: \u201cNik Ramon Saizarbitoriaren lanak izugarri preziatzen ditut. Nire gusturako, gureen artean Ramon da hoberena.<br \/>\n<em>Koaderno Gorria<\/em> idazten ari nintzen garaia zen. New York-en nengoen, Cervantes Institutuak gonbidatua. Handik bueltan bukatu nuen orduko bere azken liburua, hegazkinean. Inpresionatua geratu nintzen: \u201cEz dakit zergatik idazten dudan?\u201d pentsatu nuen.<br \/>\nDenborak aurrera egin zuen eta halako batean esan nion nire buruari \u201cDemagun Ramon dela Juan Mari Arzak. Eta ni etxeko sukaldari bat, etxekoandre sukaldari on bat. Agian, norbaitek Arzak-eko ez den beste zerbait jan nahi du. Pentsamendu horien\u00a0 bueltan lortu nuen aurrera egitea <em>Koaderno Gorria<\/em>rekin. Alegia, pentsatu nuen sukalde ezberdinetako bazkariak dastatu eta jan behar direla. Horiek ere badutela beren xarma. Eskerrak. Hori barneratu arte blokeatua geratu bainintzen\u201d.<\/p>\n<p>P. S. : Demagun, idazki hau politika eta literatura lotzen dituen sarrerako platera bat dela, <em>aperitifa<\/em>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Azukre xehea gatz larria oroitzapen liburua irakurri berri dut. Irakurri ahala \u201cirentsi\u201d dudala esango nuke. Arrazoia: Mikel Hernandez Abaituak atondutako platera etxeko \u201cbazka\u201d izatea. Hau da, azken 50 urteetako sukaldeko usainak \u2013eta sukaldeko aparailuenak\u2013 hurbil-hurbilekoak egin\u00a0 zazkit. Generoak genero, gizarte, kultura, literatura eta politika gaiek, besteak beste, osatzen dute platera. \u201cSukaldeko lana\u201d. Horra hor euskal [&hellip;]<\/p>\n","protected":false},"author":44,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,4],"tags":[588,1056,1142],"class_list":["post-1464","post","type-post","status-publish","format-standard","hentry","category-bliteratura","category-cpolitika","tag-hernandez-abaitua","tag-saizarbitoria","tag-urretabizkaia"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Sukaldeko lana eta tomate gorria - Katebegia<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blogak.argia.eus\/mikel-asurmendi\/2011\/03\/02\/sukaldeko-lana-eta-tomate-gorria\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sukaldeko lana eta tomate gorria - Katebegia\" \/>\n<meta property=\"og:description\" content=\"Azukre xehea gatz larria oroitzapen liburua irakurri berri dut. Irakurri ahala \u201cirentsi\u201d dudala esango nuke. Arrazoia: Mikel Hernandez Abaituak atondutako platera etxeko \u201cbazka\u201d izatea. Hau da, azken 50 urteetako sukaldeko usainak \u2013eta sukaldeko aparailuenak\u2013 hurbil-hurbilekoak egin\u00a0 zazkit. Generoak genero, gizarte, kultura, literatura eta politika gaiek, besteak beste, osatzen dute platera. \u201cSukaldeko lana\u201d. 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