{"id":195,"date":"2011-05-09T07:30:00","date_gmt":"2011-05-09T07:30:00","guid":{"rendered":"http:\/\/blogs.elcorreo.com\/culinariosidad\/?p=195"},"modified":"2011-05-09T07:30:00","modified_gmt":"2011-05-09T07:30:00","slug":"fogonazos-neoyorquinos","status":"publish","type":"post","link":"https:\/\/blogs.elcorreo.com\/culinariosidad\/2011\/05\/09\/fogonazos-neoyorquinos\/","title":{"rendered":"Fogonazos neoyorquinos"},"content":{"rendered":"<p>Cocinando minipiquillos con brandada de bacalao, mano a mano con Mikel Poblaci\u00f3n, en la <A href=\"http:\/\/etxanobe.com\/restaurante-etxanobe-bilbao\/actualidad-etxanobe\/\" title=\"http:\/\/etxanobe.com\/restaurante-etxanobe-bilbao\/actualidad-etxanobe\/\" id=\"link_1\">semana gastron\u00f3mica vasca<\/a> del <A href=\"http:\/\/www.chinagrillmgt.com\/restaurants-and-bars\/bar-basque\" title=\"http:\/\/www.chinagrillmgt.com\/restaurants-and-bars\/bar-basque\" id=\"link_2\">Bar Basque<\/a>   de Nueva York.<\/p>\n<p><object style=\"border: 0pt none; background: none repeat scroll 0% 0% transparent; margin: 0pt;\" height=\"366\" width=\"590\"><param  name=\"movie\" value=\"http:\/\/www.youtube.com\/v\/ktkqzfeZCqw?fs=1&#038;hl=es_ES&#038;rel=0\"><\/param><param  name=\"allowFullScreen\" value=\"true\"><\/param><param  name=\"allowscriptaccess\" value=\"always\"><\/param><embed  src=\"\/\/www.youtube.com\/v\/ktkqzfeZCqw?fs=1&#038;hl=es_ES&#038;rel=0\" type=\"application\/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" height=\"366\" width=\"590\"><\/embed><\/object><\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Cocinando minipiquillos con brandada de bacalao, mano a mano con Mikel Poblaci\u00f3n, en la semana gastron\u00f3mica vasca del Bar Basque de Nueva York.<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[2,10],"tags":[131,139,143,193,508,1003,1017],"_links":{"self":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts\/195"}],"collection":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/comments?post=195"}],"version-history":[{"count":0,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts\/195\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/media?parent=195"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/categories?post=195"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/tags?post=195"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}