{"version":"1.0","provider_name":"Sopa de ganso","provider_url":"https:\/\/blogs.diariovasco.com\/sopadeganso","author_name":"I\u00f1igo Galatas","author_url":"https:\/\/blogs.diariovasco.com\/sopadeganso\/author\/masgastronomia\/","title":"La parte m\u00e1s dulce de la pi\u00f1a - Sopa de ganso","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"lZRK8yaeIs\"><a href=\"https:\/\/blogs.diariovasco.com\/sopadeganso\/2008\/03\/27\/la_parte_mas_dulce_de_la_pina\/\">La parte m\u00e1s dulce de la pi\u00f1a<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/blogs.diariovasco.com\/sopadeganso\/2008\/03\/27\/la_parte_mas_dulce_de_la_pina\/embed\/#?secret=lZRK8yaeIs\" width=\"600\" height=\"338\" title=\"&#8220;La parte m\u00e1s dulce de la pi\u00f1a&#8221; &#8212; Sopa de ganso\" data-secret=\"lZRK8yaeIs\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/blogs.diariovasco.com\/sopadeganso\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","description":"Es la de abajo. Lo dice uno de los mejores cocineros que tenemos en la ciudad. No hay la menor duda de que si lo dice \u00e9l ser\u00e1 cierto, pero es que, adem\u00e1s, seguro que lo ha probado. Es uno de los consejos pr\u00e1cticos que hace Xabier Gutierrez (para los amigos Xabi a secas o [&hellip;]"}