Intensive Advanced 2

Monday, May 23, 2016

Advanced 2: Buying or renting property?

Would you rather buy a house or rent it? Watch the following video. Click here.
Glossary:
homeowner: propietario
renter/ tenant: inquilino
landlord / landlady: el casero /casera
monthly rent check: alquiler mensual
a down payment: una señal (a sum paid in advance)
a washer-drier: una lavadora-secadora
equity: patrimonio neto, participación en la propiedad
shag carpeting: alfombra / moqueta de pelo largo
to chip away: socavar
outright. totalmente
lay out a good chunk of change: desembolsar un buen "pellizco"
cost-effective: rentable
to upkeep: mantener

Thursday, May 12, 2016

Advanced 2. Video: Octopus, Galician Style

Here you are. Enjoy!!
Now fill in the blanks with one or two words.

Octopus, Galician style
Some people are creeped out by octopus. I don’t get it. Others worry about eating them because they’re so intelligent, because –after all— they’re more intelligent than dogs. But of course so are pigs, and chickens, and maybe even grapes.
So this preparation is from Galicia, the Northwestern part of Spain. One of the most beautiful places in the world. One of the places with the best seafood in the world and certainly the place in the world that is most obsessed with octopus. The only place I know where there are “pulperías”, octopus restaurants.
Now, you can cook the octopus whole. Just put it in the water like that and that’s what they do in Galicia, but I wanna make it a little more accessible, something that people really enjoy and don’t go ugh ‘cause that drives me nuts.
One thing I do is I take off the little ends of the tentacles. Octopus shrinks a lot when it’s cooking so these wind up looking like little unattractive threads. So we get rid of those first.
It’s kind of like slimy dreadlocks. Anyway, I don´t cook the head either. I do when I’m cooking myself but I don’t for guests ‘cause, like I said, I wanna make this accessible. So, here’s a nice way to deal with this. There’s webbing at the top of each of the legs. Cut up through that, just to the base of the head on either side and then cut right here. This serves eight, right. Octopus. So, again, cut up through that webbing, cut across the top. All right. Here we go.
We have our beautiful trimmed octopus, we have our pot of lively boiling water. We’re gonna salt it quite heavily. (It’ll) be really good if you cook this in sea water. And then, in they go.
Once they’re in, turn the heat down, and I keep the heat low; you just want a slow simmer, 212 degrees. Generally takes an hour to an hour and a half for an octopus to become tender; so we’ll come back in about an hour and take a look at it then.
It’s ready and I’m gonna show you how we know it’s ready. Look how much that’s shrunk. Not much effort to put the point of the knife in there. So, when it gets to that point, take some potatoes, cut them really thick, good half-inch thick.
I’m gonna cook those potatoes chunks about what? 15 minutes, 20 minutes, until they’re good and tender. And that’s the dish. Well, there’s a cool way of serving it, which I’ll show you when we’re ready.
Twenty minutes later, as I promised, the potatoes are done. The octopus is obviously no less done. And here’s a typical Galician serving style. A couple of pieces of “pulpo”, a fair amount of olive oil (good olive oil), a sprinkling of “pimentón” (Spanish smoked paprika), a few grains of coarse salt (“fleur de salt”, flower of the salt).
Why would anyone be afraid of this? Now, that’s eating smart.


Advanced 2. Taking sides

Read the following articles and use the information in your composition.
Drivers should be charged for using motorways --> Click here.
Marrying someone from a different country -->Click here and here.

Monday, May 9, 2016

Advanced 2. How to cook a Spanish "tortilla".

Click here and fill in the gaps with one or two words.
Hi! I’m Anne Mooney, I’m a personal chef and the food columnist for Simply the Best magazine in Delray Beach, Florida. Today I’m here on behalf of Expert Village to talk more about eggs. This time we’re gonna talk about the Spanish tortilla.
Now, this is neither a Spanish omelette nor is it a tortilla as we’re familiar with, a little flour cake. This is a dish that is very common in Spain and usually people eat it for lunch or for a light supper and it’s an omelette, a thick omelette, that’s stuffed with potatoes and onions and it’s absolutely delicious and very satisfying. It’s just the essence of comfort food.
Unlike the other omelettes, this omelette or tortilla is typically cooked in olive oil. So we have an individual-sized skillet here with olive oil heating up and we have two eggs, the individual portion, to which I will add some cream. The Spaniards probably would add goat milk or water to these eggs, but any kind of liquid probably would do. You can use skimmed milk if you like to, you can use club soda if you want to or plain water or you can go whole hog and use cream like I am.
So there are eggs and here are / here is on Yukon Gold potato that’s been cut up into about one-inch-thick slices, fat slices. So we’re gonna put this potato into the oil first, and you can hear it sizzle so there might be a little crust on that develop on that potato and then we’re gonna add some onions. I use green onions, you can use white onions or any kind of onions you have on hand. Then once this is brought up to temperature we’ll put the eggs in and just pour them over the potatoes like so and kind of move them around so the egg is distributed evenly over the potatoes and let it cook. Sometimes it’s a good idea to put a lid on it, a lid will make it cook a little bit faster. There’s a lid right here, it doesn’t fit particularly well, but that’s ok and at the end of this process, we’re going to have a nutritious lunch.
Now if you wanted to gild the lily, you can put some cheese on top of it, you can add some green peppers or maybe a little ham if you have it around. The classic tortilla is simply eggs and potatoes and onions but there’s nothing that says you can’t add stuff to it.

And at the end of 2 or 3 minutes, there you have a very satisfying and tasty supper or lunch. If you like these tips, check out my other tips on Expert Village.

Monday, May 2, 2016

Advanced 2. Revision: In the kitchen

Vocabulary lesson. Click here and watch the video.
Expressions about the kitchen. Click here.
Cooking vocabulary. Click here and here.
Game: Vocabulary hangman. Click here.
Exercises. Click here and here.
Idioms. Click here.