{"id":119,"date":"2014-12-15T01:49:10","date_gmt":"2014-12-15T01:49:10","guid":{"rendered":"http:\/\/www.sergneri.net\/wordpress\/?p=119"},"modified":"2014-12-15T01:49:10","modified_gmt":"2014-12-15T01:49:10","slug":"la-cuchara-de-san-telmo","status":"publish","type":"post","link":"https:\/\/www.sergneri.net\/wordpress\/index.php\/2014\/12\/15\/la-cuchara-de-san-telmo\/","title":{"rendered":"La Cuchara De San Telmo"},"content":{"rendered":"<p>\t\t\t\tSome things we ate in San Sebastian in 2002:<\/p>\n<p>Tuna stuffed tomatoes<br \/>\nFoie gras with apricots<br \/>\nGazpacho with beets and shrimp<br \/>\nGoat Cheese Torta with Apple Sauce<br \/>\nSpinach Ravioli with Bacon<br \/>\nStuffed Peppers with queso<br \/>\nBacalao with peppers and onions on bread<br \/>\nSquid with green onions<br \/>\nSquid with Spinach<br \/>\nCod with parsley sauce<br \/>\nRoast duck with apples<br \/>\nTripe<br \/>\nFoie gras with spinach<br \/>\nOxtail in red wine sauce<br \/>\nVeal snout<br \/>\nMarinated anchovies with red pepper sauce<br \/>\nCox comb with botelus (mushroom)<br \/>\nVeal cheeks<br \/>\nBlood sausages<br \/>\nScallops in rhubarb sauce<br \/>\nIce cold cooked pear with idazabal cheese and olive oil<br \/>\nTrout roe with basil in celery custard<br \/>\nLamb shank with sherry sauce<br \/>\nLamb chop with polenta<br \/>\nMonk fish on corn pudding<br \/>\nBass with green pea sauce and Jerusalem artichokes<\/p>\n<p>&nbsp;\t\t<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Some things we ate in San Sebastian in 2002: Tuna stuffed tomatoes Foie gras with apricots Gazpacho with beets and shrimp Goat Cheese Torta with Apple Sauce Spinach Ravioli with Bacon Stuffed Peppers with queso Bacalao with peppers and onions on bread Squid with green onions Squid with Spinach Cod with parsley sauce Roast duck &#8230; <span class=\"more\"><a class=\"more-link\" href=\"https:\/\/www.sergneri.net\/wordpress\/index.php\/2014\/12\/15\/la-cuchara-de-san-telmo\/\">[Read more&#8230;]<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[242,955,1502,1607],"class_list":{"0":"entry","1":"post","2":"publish","3":"author-sergneri","4":"has-excerpt","5":"post-119","7":"format-standard","8":"category-faits-divers","9":"post_tag-basque-cuisine","10":"post_tag-la-cuchara","11":"post_tag-san-sebastian","12":"post_tag-spain"},"_links":{"self":[{"href":"https:\/\/www.sergneri.net\/wordpress\/index.php\/wp-json\/wp\/v2\/posts\/119","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sergneri.net\/wordpress\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sergneri.net\/wordpress\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sergneri.net\/wordpress\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sergneri.net\/wordpress\/index.php\/wp-json\/wp\/v2\/comments?post=119"}],"version-history":[{"count":0,"href":"https:\/\/www.sergneri.net\/wordpress\/index.php\/wp-json\/wp\/v2\/posts\/119\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.sergneri.net\/wordpress\/index.php\/wp-json\/wp\/v2\/media?parent=119"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sergneri.net\/wordpress\/index.php\/wp-json\/wp\/v2\/categories?post=119"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sergneri.net\/wordpress\/index.php\/wp-json\/wp\/v2\/tags?post=119"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}