Wednesday, December 29, 2010

Automatic Ignition Starter

morsels of pork in beer, variation in beet, red pepper


The pig ...
Beautiful creature ... intelligent animal ... essential ... beautiful ...
Companion of the rural population for hundreds of years ... friend ... support ... often the only source of true nourishment ...
"the pig does not throw anything," says a famous proverb ... and it is so ... altruism and the ductility of the flesh of these beautiful animals make it unique ...
It takes a lot more respect for such matters first ... must pay tribute to the animal reasoning methods of cooking using the best ... serving suggestions that do not obstruct the sacrifice ... in fact, that tends to enhance taste and characteristics ...
I really think that there are ingredients which must be approximated on tiptoe ... deep roots and rich traditions ... to be included before being used ... the pig, to me, is just one of these ...

The swiss chard ...
Vegetables many uses ... to cook it is only one thing ... fantasy ...
The green of the leaves (if not distorted due to a bad area) is intense ... fascinating ... The white of his
stem is white ... Translucent ... malleable ...

Today I have only just followed the voices of the ingredients ... to listen to what they had to say ... what you would like to suggest ...

The pig I decided to cook quickly in a pan ... reduced the meat in small pieces to not have to overcook ... I used as a cooking liquid beer "white" of a craft microbrewery ...

The Swiss chard I obviously cooked by dividing the green part of the leaf stem from the white (they have different cooking times) ... the leaves are cooked simply by steaming for a few minutes, managing to keep them crunchy e di un verde acceso... il gambo ho deciso di cuocerlo in padella assieme a del concentrato di pomodoro, per riuscire a creare (dopo frullatura) una salsa rosso/aranciata buonissima e saporita...

Il pepe rosa dona colore e spinta alla preparazione... come si può vedere in foto ;-)...



Dosi per 4 persone:
  • 4 fette spesse di lonza di maiale;
  • 1 bieta freschissima;
  • 1/2 porro piccolo;
  • 1 cucchiaio di doppio concentrato di pomodoro;
  • Alcuni grani di pepe rosa;
  • Salt, Tabasco sauce and olive oil to taste.
Procedure:
  1. Carefully separate the white from the green part of the chard, then cook for a few minutes to steam the green part, cut the white into regular pieces, fry in a pan (along with a drop oil), finely chopped leek, add the white beet greens and cook just by combining salt and a dash of water;
  2. Before you finish cooking the stalk of Swiss chard add the tomato paste, mix well and remove from heat after 1 or 2 minutes;
  3. Place in a blender, add a few drops of Tabasco and create a cream sauce;
  4. Cut the pork into strips and cook in a pan with a little oil, sprinkle with salt and beer the right;
  5. Just place it on cooked meat plate Put on top of a bed of Swiss chard leaves steamed and served with Swiss chard and tomato sauce;
  6. Enjoy.





Monday, December 27, 2010

What Kind Of Makeup Makes You Shiny Face



not to be complicit
An examination does not produce culture

report the statements of teachers and the CTP Gabelli of Turin, the introduction of points allowed and required for Italian test obtain the permission of long duration.

Declaration in pdf

Saturday, December 25, 2010

Stomach Virus Sinus Infection

Bisco-mousse filling and "Happy Birthday Salt and Sugar "


Today is Christmas ... and more ... "Salt and sugar, in fact, turns 1 today ...
One year satisfaction ... goals of unexpected ... of joy ...
A few years even with no time, as indeed it is right and it is obvious that ...
But surely a year that me and my blog we've got to know a lot of s FRIENDS / I otherwise would never have met ... real people ... beautiful ... wonderfully passionate ... and know that with every breath in deeply enjoy life ...
your input has been the subject of reflection ... reason to further boost ... new life for the blog and me ...
names and I wanted to hug you all individually / s, but fortunately you so much / that the list would fill pages and pages ... then allows you to avoid this torture, but telling that my (and blog) thanks and best wishes for a Merry Christmas to each go / or you ... a / or a / or individually ... people that I also had the opportunity to meet, to those that meet virtually every day and also to those who pass, the law and runs away without a trace ... you are all s important Issues for me ...
With my whole heart ...

Today I tried to imagine something soft ... soft as people's desires ...
Today I tried to imagine something sweet ... sweet as the smile of someone who receives a gift ...
Today I tried to imagine something simple ... Simple things like that fascinate me more ...
Today I tried to create a nice little tidbit ...
A gift that could be appreciated by either / or you ...

And here it is ... cookie not a cookie (but not mousse is) ... Bisco-mousse so ...
the base of this little creation a "cookie-like" crumbling cookies made of dried and combining them with fresh butter and pasture, above it, a bunch of wrap-around dark chocolate mousse ...
Nothing complicated things ... only passion, love and desire to make the most of every individual, but essential, ingredient ...
Once again the subject to talk ... and, In this case, to sing a jolly and cheerful "Happy birthday to all s you and also, of course, Salt and Sugar" ...

The recipe to make the biscuit base can be found here ... that of dark chocolate mousse, however, here ...

Merry Christmas to all and especially, as always, good food ....





Monday, December 20, 2010

Can I Find Any Blueprint Online?

Pumpkin orange, ground coffee Arabica


This morning was the first to smile at the sun ...
As soon as I opened the window he era li... giocoso... ad attendermi e a salutarmi, abbracciandomi con i suoi raggi caldi ed avvolgenti...
Questa immagine mi ha subito stampato un enorme sorriso sul volto... a volte basta l'istantanea di un paesaggio innevato illuminato dal sole per rendere positiva un'intera giornata...
Spesso sono le cose a cui, complice la frenesia della vita moderna, non si fa nemmeno caso a regalare attimi di insperata armonia...
Ho pensato molto a come poter ricreare in un piatto il baldanzoso calore del sole, contrapposto allo statico freddo del paesaggio innevato... l'allegria donata dal colore giallo/arancio del sole in contrappunto alla possibilità di riflettere instillata nella mente dall'immobile attimo fissato nel ghiaccio Cold as slide ...
thought to these and many other things, when my eyes are gone to a pumpkin that I had been given long ago ... was there ... beautiful in form, but that's fairly anonymous outside Green ...
This wonderful fruit of nature contains, however, always inside a warm heart, colorful ... a group of energy and ready to be irradiated ... just like the sun ...
The pot once again has materialized in my mind starting an argument ... by intuition ... by the beauty of the natural ...
Once the ingredients have been talking about ... their persuasive scent ... their sensual e vorticosa danza culminante in vellutata bontà...
Un grande piatto bianco quindi, a voler ricordare il cortile innevato e candido... un sole di crema di zucca aromatizzata all'arancia (che si specchia sulla fredda neve)... ed un sentiero di polvere di caffè Arabica... la strada che, immaginaria, congiunge (anche se solo visivamente) il paesaggio al sole... un sentiero di polvere nera ed amara... ma di un amaro piacevole... attenuato dalla dolcezza dei caldi raggi aranciati... proprio come la vita... a volte amara... ma meravigliosamente colorata se osservata con occhi che possiedono ancora il dono del saper emozionarsi per le piccole (ma quotidiane) magie della natura...

La ricetta della pumpkin cream can be found here ... I wrote almost a year ago .. when I had not the pleasure of being read by many friends who support me in my daily hour adventure ... In the post
gnudi , however, I very much ... why not carry the recipe below ... to give to all those who still not at that time I followed the story that inspired me this wonderful dish ... a story of love and past eras, but close ... a history rooted in the ground with deep roots ... those traditions ... Sources ... and passion ...

At that pumpkin soup today, after almost a year, I added the "path" of black coffee ... pure an Arab ... reduced to powder when starting with fragrant beans ... respect to the flavor ... enclose it in the moment to correct ... to give him the chance to present at its best on the stage of the play which, once again, I had the joy of being able to participate ...

Friday, December 17, 2010

Bioncle Invite Wording

Kanelbullar friendship


It started as a joke ...
A game whose rules are simple ... write long messages up to 140 characters ...
The game table is called Twitter ... instead of checkers, there are people ... real people, beautiful ... always something to say ...
did not know Twitter until a few months ago ... and I must admit that at first, just come in, I did not understand even the utility ...
But now I've understood many things ... I understand that this is a way to have the opportunity to know the minds and souls that without Twitter I'd never met ... I understand that sometimes you can say in 140 characters a lot more things into pages and pages of text ... and I realized that the ties that often arise from a joke that makes you smile or a sentence that is reason are the stronger ones ...
Friendship with Michael started with only six characters ... That's right ... 140 Michael could write, but it has saved 134 well ...
But first things first ...
One morning, opening my Twitter page I see a message of Michael (called in Twitter @ Notify) that I simply writes: "Help !"... (Until then we had three messages exchanged yes and no) ...
Now I reply, wondering what had happened ... and she writes to me almost instantly and a little relieved, "I have problems with the mixture of Pepparkakor ...
From that message it all started ... those cookies happy I know them well ... them and was preparing at that moment ... it seemed that she knew ... incredible ... now I gave some tips ...
In a short time is born a great feeling here yesterday and again a wonderful message to Michael that he writes "Want to enter the contest add a blogger at the table ???". I was pleasantly surprised by the invitation of Michael ... almost an appointment virtual ... the request to accompany her to the grand ball ... the wonderful opportunity to cook the same recipe for hundreds of miles away ... cook together, even if far ... The kitchen creates real connections, and this is a great thing ...
The ability to achieve everything we have been given by the context of "food grade" titled "Add a blogger at the table" ... all the information and the rules can be found here ... With Michael we decided
to participate with the recipe of Kanelbullar ... soft and fragrant spirals of pasta like brioche "all stuffed with butter, sugar and cinnamon ...
Why just the Kanelbullar?? Well obviously ...
First of all because these wonders are Swedish ... Pepparkakor just like they did know better then me and Michael ... because at Christmas there seemed to be obliged to prepare something that even before exiting the oven had already magically filled the air with the aroma of the holidays ... but mostly because to Michael (after his time in Stockholm) these soft snacks maddening and maybe I could taste the rider, escape the will of a young girl?? Of course not ... Here are the
Kanelbullar freshly baked ... I'm sorry we can not smell the perfume ... really does go into ecstasy ...
recipe (the original) will find it here ... do not rewrite it because you are forced / ia also visit his blog .... or not a friend Michael??
What else?? Well ... we look forward to knowing your emotions just bite greedily these sweet and fragrant ...
Thank goodness the blog "The edible food" that has given us the chance to cook "together" .. . of course thanks to my mate Michael culinary adventures ... and thanks, As usual, (although I never tire of saying it) to any s you who read me ... really colored my days with your comments ...
A hug to all s and ... Kanelbullar good ...

course participate in the contest with this recipe:

Monday, December 13, 2010

German Based Companies In Chennai List

Pepparkakor


I Pepparkakor ...
Sublime thin and extremely crisp biscuits of Swedish origin, extremely Christmas in terms of sensory (rich in cinnamon, ginger, cloves) ... The composition of
Pepparkakor is very similar to that of Anglo-Saxon gingerbreads, speculoos Franco-Belgian and German Lebkuchen ...
Traditionally the spiced biscuits are prepared to be hanging on the Christmas tree, or small gifts such as greeting gifts well ... usually with the classic flower shape ... not frosted
I dedicate this recipe to Michael, a friend of Twitter last week that asked me moral support for the preparation of these magical cookies and fragrant ... Here they are ... Michael
the photo, the original recipe and an explanation of how to achieve them ... just as your request ... you'll see that will be perfect ... simple ... crisp ... and delicious ...
I have prepared a lot ... a virtual cookie goes to each of you ... I read you every day ... you who are supporting me with your comments, your mail and your wonderful inexhaustible passion for cooking ... you give me the incentive to improve day after day and showing me how much pleasure do you read what I write ...

Ps: for those who had not yet read the presentation of my new newsletter and would like to add to it all the info can be found here ...

doses for many, many cookies:
  • 550 grams of flour 00;
  • 180 g of water;
  • 130 g of fresh butter;
  • 140 g of honey (I used Barena the dark), the recipe style: the same dose of molasses;
  • 130 g of sugar cane;
  • 40 g sugar;
  • 2 tablespoons ground cinnamon
  • 2 tablespoons ground ginger, 6-7 cloves
  • cloves (chopped thin);
  • 1 / 2 packet of baking powder;
  • a pinch of salt.
Procedure:
  1. In not too big a pot to heat water with honey, spices, sugars and the salt;
  2. Stirring constantly bring to a boil;
  3. off, therefore, the heat and pour the butter in the pan small pieces, stirring until completely melted;
  4. In a separate container sift flour together with baking powder, mix and pour in the liquid mixture is still hot;
  5. Mix well until the mixture is homogeneous until Mix until smooth but not too sticky;
  6. Wrap the mixture in plastic wrap and refrigerate over night;
  7. The next day the mixture reaches the consistency of clay and will be easily workable;
  8. Apply the mixture to a thickness of about 2 mm, cut out cookies with stencils of the desired shape and place on a placca rivestita con carta da forno;
  9. Cuocerli a 170°C in forno già caldo per circa 15 minuti (ma dipende dal forno), e lasciar raffreddare i biscotti su una griglia;
  10. Conservarli in scatole di latta oppure appenderli all'albero di Natale, o ancora regalarli alle persone care. 

Sunday, December 12, 2010

How Do Hollywood Stars Do Strapless

Frise wheat


Le frise (o friselle, frisedde, fresedde) sono "taralli" di grano duro (ma anche orzo o grano ed orzo in proporzioni variabili tra di loro), cotte al forno, tagliate a metà in senso orizzontale e fatte biscottare nuovamente in forno; queste lavorazioni donano alle friselle one side and a porous compact.
The mixture is worked by hand to homogenise the structure and cut into desired size, are then formed and bake the donuts.
After the first firing a single form, still warm, is cut with a wire (crimp) on the horizontal median plane leaving on the face of the sliding of the twine characteristic uneven surface.
The two pieces produced, the lower one with a flat bottom and top with the back bent are cooked in the oven again allowing them to make bread and to eliminate the residual moisture of the dough. The
Frise was stored in clay containers in order to protect them from moisture and promote conservation. The
frisa is bathed in cold water to soften it before eating for a time that depends on individual taste and texture of cooked pasta.
This goodness is then topped with fresh tomato, oregano, salt and extra virgin olive oil or with red pepper, cucumber and garlic in addition ...
In Puglia frisas are also known as the "bread of the crusaders," as it is conducive to the provisioning and the journey of the Christian troops.
Personally I love this recipe ... is the epitome of simplicity ... flour, water, yeast and salt ... only 4 ingredients ... mixed with passion, love and the traditional italianità... bellezza allo stato puro... bontà assoluta...

Dosi per circa 25 frise:

  • 500 g di farina di grano duro;
  • 340 ml di acqua;
  • 8 g di lievito di birra;
  • 6 g di sale fino.
Procedimento:
  1. Preparare un "lievitino" con 100 g di farina, 150 ml di acqua ed il lievito (deve essere parecchio liquido);
  2. Lasciarlo riposare una o due ore, quindi aggiungere tutti gli altri ingredienti ed impastare, ottenendo un composto morbido ma non appiccicoso;
  3. Lasciar lievitare fino al raddoppio del volume e quindi lavorare l'impasto creando the classic form a ring;
  4. ciambelline Let stand for another hour after being placed on the baking sheet;
  5. Bake at 180 ° C for 20-25 minutes (must be white), then remove from oven, cut in half and put them back in the oven at 170 ° C for about 45 minutes (until browned);
  6. Let them cool and enjoy with the sauce that we please.

Friday, December 10, 2010

Free Plans To Build Sand Buggy

Rice cake


Rice ... ancient myths and legends seek to explain the possible origin ...


In India is said that one day the god Shiva created a beautiful maiden named Retna Dumilla (Shining Jewel). The god, given the incredible beauty of the young, fell in love with her and asked her to be his wife.
Retna Dumilla replied that they would get married if he had not first created a food with which to eat every day without getting tired.
Shiva made several attempts but all were useless because Retna Dumilla was picky, so the god was angry, he forced the girl to marry him by force.
The girl died of pain but, after forty days, at night on his tomb appeared of little lights ... those lights in the morning sprang up many small shoots.
Moved, Shiva gave the plant the name of Pari (rice).
That plan would give the men and the gods as food Retna Dumilla had requested a food you could eat every day.
island of Java still priests in rice (Dukon Equal), show the people the best days and hours to do the sowing and the harvest and pray for the soul of Dumilla.


In Vietnam it is said, however, that in ancient times, a king on his deathbed, instructed the older children go in search of the most delicious dish, fit for a sovereign in order to offer to the ancestors when they were presented before them. After much searching, the children returned with their proposals, but none of them meets his old father.
Then the youngest son decided to turn the company groped by invoking the help of his protecting genius. The genie told him to use the rice, the symbol of heaven and earth and add it to meat, a symbol of men ... The king was moved, and his son had the throne ...
Today this dish, wrapped in a banana leaf, the Banh Chung is the national dish of Vietnam.




In China, moreover, the term used for rice farming also means ... and in many Chinese dialects, the word means eating, just eating rice ... These examples signify the importance of this wonderful ingredient for people who for millennia have made it the basis of their diet ...


Today, in honor of this malleable natural product I decided to make my rice cake ...
The base is made up of a pastry much lighter than traditional ... the filling, however, the taste reminds me of the rice and milk to my country to be eaten when the host abundance was not yet fixed in people's homes ...


Say no more ... lets talk about the recipe, the photo and the folk legends ... It all stems from ancient rural traditions and roots of this plant that I adore .. Everything is born again in a natural way ... as a mental stream that flows fast in the river history ... and everything, once more, returns to make sense ...


Ps: for those who had not yet read the presentation of my new newsletter and would like to add to it all the info can be found here ...


doses for the base of the cake:

  • 200 g of flour 00 (with W weak);
  • 100 g of cornstarch ( corn starch);
  • 70 g of sugar;
  • 60 g di burro a pezzettini;
  • 1 uovo;
  • 1/2 bicchierino di latte fresco intero;
  • 1/2 bustina di lievito;
  • 1 pizzico di sale.
Procedimento:
  1. Setacciare la farina, la maizena ed il lievito e porli a fontana sul piano di lavoro;
  2. Unire lo zucchero, il burro, l'uovo, il sale ed iniziare ad impastare il tutto, aggiungendo via via il latte fino to achieve a consistency similar to that of the crust;
  3. Wrap the mixture in plastic wrap and place in refrigerator for at least half an hour;
  4. Spread then with the help of a rolling pin and flour, place it on a buttered cake mold previously, prick the pastry and fill with the mixture;
  5. Bake in preheated oven at 180 ° C for about 20 minutes (depending, however, always the oven).
Doses for the filling:
  • 200 g riso Vialone Nano;
  • 650 ml di latte fresco intero;
  • 1 bacca di vaniglia;
  • 100 g di zucchero;
  • 1 uovo;
  • 1 pizzico di sale.
Procedimento:
  1. Cuocere il riso per soli 5 minuti in acqua bollente con un pizzico di riso (proprio un pizzico, non di più);
  2. Scolare il riso e metterlo in una pentola assieme al latta (Which cover it completely) and the vanilla bean open (so that the seeds fall out during cooking);
  3. Turn on the heat and cook for about 35 minutes (until the milk has been absorbed everything from rice) ;
  4. Turn off the heat and add sugar, then cool the mixture;
  5. Add egg, stir well to mix and use as a filling of all the prepared crust;
  6. Cook as described in the proceedings of the pastry;
  7. Let Cool the cake and enjoy.

Thursday, December 9, 2010

What Do Canadians Think Of French?




SABATO 11 DICEMBRE
Manifestazione
Ore 16.00 - piazza della Borsa

E' IL MOMENTO DI CHIEDERE A GRAN VOCE:
-che vengano conclusi tutti i procedimenti di regolarizzazione ancora aperti, con rilascio del permesso di soggiorno per lavoro o per attesa occupazione;
-che venga estesa immediatamente a tutti gli ambiti lavorativi la possibilità per gli stranieri presenti in Italia e occupati al lavoro irregolarmente di regolarizzare la propria posizione;
-che venga ritirata la circolare del Ministero dell’interno del 17 marzo 2010 che prescrive alle questure di negare the adjustment for those who have been convicted for failing to comply to the order of expulsion;
-that the possibility of regularization is not closed to those who have received a previous deportation order in the Schengen area.

BELIEVE THAT THIS IS NOT A PROBLEM BUT A FEW FOREIGN ACTUAL BATTLE OF CIVILIZATION AND JUSTICE AND ALL that affects everyone.

A battle for a decent country in which no one should be imprisoned for six months in a CIE only because it has a piece of paper, in which the school, health, social services are truly public and accessible to all, against institutional racism and xenophobia of useful idiots.

Flyer

Tuesday, December 7, 2010

Sharp Wrist Pain With Pressure

's Newsletter cuocopersonale


" If you want to be updated / or free on all activities cuocopersonale and receive promotions and / or discounts direct to your inbox, you have to do is sign up to my newsletter using the form at left.
You will have the opportunity to know in advance all that regards the kitchen at 360 °, to obtain information on various food events, dates of my courses kitchen, on promotions that will devote exclusively to friends Internet, and still keep you informed / or local products, publishing gourmet, wine tastings and much more.
Registration is completely free, does not involve any kind of additional cost and above all do not fill your mailbox with advertising useless, since your data will be used only by cuocopersonale.
You have not yet included / or?
Miss only you ... I'm waiting for you. "

born today my new newsletter ... a tool to be close to all / the friends and the friends of Internet ...
Click on the image will be directly transported the sign up page ... I would be grateful if aggiungeste your e-mail, it would be a great way for me to understand that support me, that you also want to be a little part of my adventure, you want to receive information about my activities on local products, recipes and ingredients and that will be pleasing to you to get discounts and / or promotions as my small but hopefully useful holiday gift ...
What else?
I'll wait here ... sure that you will lose five seconds to join will be recovered from you with a smile to all my e-mail you receive ...
A hug and good food ...
Matthew

Monday, December 6, 2010

Movies Gratis En Espanol

extremely crisp morsels


extremely crisp morsels ...
Tiny sandwiches of just one or two centimeters in diameter ... great alone ... wonderful bread and buns to accompany the bread basket in an unexpected ...
But how did the idea of \u200b\u200bthese miniature sandwiches??
It all started a few days ago ... Remember my bagels?? People more forgetful this photo will remind the preparation I'm talking about (click on the image you can read the recipe):


I promised that I would tell you a good idea that I had to recover floppy plants (derived using a pastry rings) during the preparation of bagels ...
And there they were ... extremely crisp morsels ...
Nothing difficult things ... and even a long cooking time as that of bagels (which are first boiled) ...
The morsels are prepared simply bake at 180 ° C for 5-8 minutes (always depends on the oven) ...
They are fast, easy, cheap e. .. delicious ...
The recipe did not rewrite, since I've already written here (being obviously the same as bagels) ...
I tell them just make sure you try ... for two good reasons ... The first is that you have between your hands to prepare the dough and bagels, then, is a must (with few semplici passaggi) preparare quelle morbidissime ciambelline... il secondo è che preparandoli non butterete via nulla dell'impasto dei bagels...
Quando li avrete tra le mani pensatemi... per voi sarà meraviglioso scoprire come uno tirerà l'altro... per me, invece, sarà una gioia sapere quello che provate mangiandoli...

Sunday, December 5, 2010

Baltimore Stallions Retro

Salt and sugar lands on Flickr


Sale e zucchero mi sta dando enorme soddisfazione... certo, non è ancora conosciuto come vorrei, ma io continuo imperterrito, sicuro che un giorno questo blog potrà avere i riconoscimenti che merita...
Nel frattempo, parallelamente, da circa un anno è aperto anche il mio sito internet personale... dove I talk about myself, my work and will be available soon in which a comfortable register for free newsletter and receive discounts, invitations to wine and food activities, recipes request e. .. more ...
you have not visited my site? Well ... if you go to visit me and add to your favorites click my logo below:


about a month I also started my adventure on Twitter ... I write short sentences, thoughts, ideas, everything that I jot down in my notebook in a leather spoiled now that I have with me always ... I hope you will start to follow me in a lot s also there because for now only sixty friends / i I read ... already .. better than nothing, but I'd be in communication with as many of you actually create a mental network that could be an instrument of true friendship and communication and direct ...
On Twitter I found here:


From today, also, I put pictures of my blog and my website (and I hope many s you that I will add to their friends) have an additional docking port where you can meet for exchange of views, photographs, passion and love for cooking to 360 ° ... This small port is Flickr ...
I entered the portal Flickr all the pictures in the blog, obviously with a lot of copyright, so they can be viewed as a whole, as if to create a virtual gallery that gives everyone the opportunity to realize the enormous work that salt sugar and I'm trying to do ...
You can enter easily into my Flickr page by clicking on the image below or on the box in the upper left on salt and sugar, in which I have included the collection of all my photos that run in random order under the eyes of friends who go to visit me ...


Cooking for me is pure sharing ... passion and love ... joie de vivre and optimism ...
All these tools available to those s of you who want to have only half to be able to be constantly in touch with you, to always be available to every single person, trying to answer every question, doubt or concerns ...
means which can create a more united group of fans to the kitchen ... half to be closer friends with each and / or you ...
I hope you follow me like you are doing for a year or so, word of mouth, talking to friends and friends of the blog salt and sugar, which I was not just a place to enter, view and comment on a recipe, but a real portal dove si possa discutere di ingredienti, passione, arte e creatività... in fondo la cucina è tutto questo... e molto di più...
Buona cucina in questa saporita domenica...
Matteo

Friday, December 3, 2010

Fastest Production Jet Ski

Bagels


I bagels...
Popolarissimi in America del nord... non tutti sanno però che sembra siano di origine europea...
Si legge, infatti, in testi dell'epoca che queste ciambelline di pane furono preparate per la prima volta nel 1683 da un panettiere ebreo di Vienna in onore del re di Polonia, per ringraziarlo di aver salvato la popolazione austriaca dall'invasione turca... e visto che il re era appassionatissimo di equitazione, il panettiere decise di dare al suo dono la forma di una staffa, che in austriaco si dice " beugel "...
Nel 1800, le migliaia di ebrei che emigrarono nell'America del Nord portarono con loro questa buonissima specialità.
A New York, circa nel 1910, l'industria dei bagels si sviluppò in una maniera del tutto particolare... trecento panettieri, infatti, si unirono in una associazione chiamata "Bagel Bachery Local 388"...
Questo pittoresco gruppo di artigiani che si definivano "persone con il bagel nel sangue" stabilì che solamente i figli dei membri potevano continuare la tradizione del vero bagel...
Le cronache dell'epoca dicono che in quei giorni era molto più facile laurearsi in medicine to become an apprentice in one of only 36 bagel shops in New York and New Jersey ...
Each bagel was produced by hand by one of the three hundred members of this consortium pre-and after fifty years (in 1960) was introduced in the mechanization of this production process ...
In the same year's "Knights of the bagel" began to expand into other states, producing and bagel (to be able to fulfill all requests) began to freeze ... losing a bit of ancient magic initial ...
The peculiarity of these loaves to the whole ring resides in the method of cooking which gives them a soft texture and slightly chewy inside, as opposed to a shiny crust outside ...
The bagels are often filled with cream cheese, and a typical breakfast in New York ... should be cut horizontally, heated (preferably roasted), filled with pleasure e. .. devoured ...

At this point someone will ask me what happens to the balls right plants that are removed from mixing to be able to give this form a donut ... well .. obviously you do not throw anything in the kitchen ... days and you will see what I did to those little, soft, bites ...

Yesterday, meanwhile, another evening of my cooking class ... What can I say to the participants??
I can say that breathing the kitchen ... passion permeates the air ... the desire to share, learn and improve was really palpable ... with us yesterday also a sweet and gentle young Iranian girl ... only speak English .. we gave a very good performer ... but almost no use ... and then only for a reason ... because the kitchen is a universal language ... the kitchen is the Esperanto of the arts ... is a stream of flavors that goes straight to the heart ...

Thanks girls s ... thanks ....




Serves about 12 bagels:

  • 480 g of flour 0 (with W average)
  • 230 ml of warm water 15 g
  • yeast;
  • 30 g sugar a velo;
  • 2 cucchiaini di sale;
  • 2 cucchiai d'olio extravergine di oliva;
  • 1 tuorlo sbattuto e spezie a piacere per la copertura.
Procedimento:
  1. Sciogliere il lievito in 250 ml di acqua tiepida ed aggiungere l'olio;
  2. Unire assieme, in un contenitore a parte, il sale, lo zucchero e la farina, quindi disporli a fontana sul piano di lavoro;
  3. Aggiungere al centro della fontana la miscela di olio, lievito ed acqua ed incorporare la farina dall'esterno verso l'interno lavorando fino ad ottenere un impasto omogeneo ed elastico, formare quindi una palla e porla a lievitare coperta da un canovaccio in un luogo tiepido for at least 30 minutes;
  4. When the mixture is leavened, you should knead for ten minutes and then divide into 12 portions;
  5. You will now have to form some donuts (using a pastry rings or a small glass to create the hole in the middle disk of dough), and let rise for 20 minutes;
  6. Preheat oven heated to 200 ° C, in the meantime, boil a pot of water, plunge into the bagels and boil for about one minute, then turn them and let another minute in boiling water;
  7. Extract them from the water, let cool a few minutes, brush with beaten egg yolk and sprinkle with spices (I used red pepper, fennel seeds, chives and bake ...);
  8. turn the oven to 180 ° C, cook for about 10-15 minutes, until golden brown (the timing and levels vary as usual bakery oven);
  9. Let cool, cut them, stuff them e. .. devour them.

Thursday, December 2, 2010

Flatbed Scanner Run Without Software

Privacy

The concern for their privacy, bordering on obsession in the pathetic when you have things to hide (as crimes or amateur porn movies), is usually advertised with characteristics of absolutism: privacy is , is always used to everyone and everyone must defend. Next to that message, of course biased but not necessarily wrong, there is the reality, namely the ongoing commitment to user privacy, a commitment that could be described as nothing short of listless. Together with the intrinsic cultural ignorance of privacy and security of your personal information (and for that matter experts to divorced people), there is in fact (perhaps as an excuse or mitigating ignorance) tend to be paradoxically the lack privacy of a trend. This complex wave, then, we find people who write about themselves at ease with strangers, even if they have little or fake credentials, and telling all of himself to friends and acquaintances through various social networks, capable of covering every possible nook and cranny of one's self daily. They range from first class, Facebook, Twitter to the trendy , through il musicale Ping , l'orwelliano Loopt , il fotografico Flickr , assieme a servizi di sharing video come YouTube e Vimeo , fino ad arrivare ai più estremi I Just Made Love (geolocalizzazione dei coiti, commenti degli utenti annessi) e YouPorn (filmati amatoriali di tutto il mondo unitevi).
Il dilemma etico su questo punto può essere lasciato ruotare attorno ad innumerevoli punti di vista. Si può argomentare sull'importanza della privacy intesa come protezione della propria intimità, si può argomentare sullo sfruttamento indebito di dati coperti da privacy, specie se a danno dell'interessato, e si può facilmente far sconfinare l'analisi nelle più intricate teorie cospiratorie sul controllo globale. Tutto ciò però non regge (e forse mai l'ha fatto) un raffronto alla realtà, che su questi concetti ha le idee ben chiare.
Innanzitutto la propria intimità , ancor più che un diritto, è una scelta che ciascuno è libero di violare (anche sessualmente parlando...) come meglio crede; violare la libertà personale alla mancanza di intimità è tanto grave quanto impedirne il diritto. I reality show sono l'incarnazione mediatica di tale scelta, mentre i social network ne sono la sua incarnazione informatica: entrambi veicolano la brama o lo sfizio dell'utente di conoscere informazioni others, as judged pleasing in their own daily life, a service involving a price, even in his generosity, which in lesser cases is realized in the mutual choice to be part of the game, being in turn subject to interest of others. Each social network, therefore, has its own rules, with its merits and its flaws, but they are well clear at the time of subscription service. You accept them, moral dilemma solved.
Secondly, the actual information content of the data is the most miserable of times . Are spread in profusion almost insignificant details of their lives, often just inside the misery of others find a way d'esistere. Cambi di stato, foto, video, eventi, link, giochi, musica preferita, così come anche i più blasonati dati personali, come indirizzo e numero di telefono, il più delle volte risultano totalmente innocui per la propria incolumità, e solo in casi particolarmente fortunati si possono meritare sprazzi di notorietà. Il maggior valore di tali dati sta nelle ricerche di mercato e nelle analisi che se ne possono ricavare, per i motivi più disparati: sapere i gusti musicali dei clienti, i posti maggiormente frequentati, le tendenze, gli hobby e via dicendo sono ben più preziosi di ogni classico dato personale, ma statisticamente acquistano valore solo quando vengono mescolati e mediati con eguali anonime informazioni di millions of other users. All this makes the most realistic ambitions of the danger of lack of privacy very reason of privacy, given by ' anonymity within the crowd. The only dilemma is ethical (it is right that a company gains by market surveys about me?) But it is also true that the basic service is free, so it is not too wrong to talk about balance, barter, set up deliberately by 'user, thus making the dilemma extinct.
Finally there is the usual refrain of the old government conspiracy occult malignant and unstoppable as the wind built, which allows veterans and amateur conspiracy trumpeting the bogeyman of global control despite the company in which we live prosperous thanks to this global control, culture, economics and politics, as well as abuses and injustices against the weak economies and societies. Leaving aside the obvious hypocrisy, it is undeniable to realize that, next to the tool or the media, there must be a brain functioning: in his absence, even a bicycle can become a weapon of mass control, in his presence On the other hand knowingly used any instrument for a reasonable purpose can never become a weapon of mass control. The power of critical and rationality deve sempre prevalere. Assumendo che ciò sussista, il dilemma etico scompare. Assumendo che non sussista, il problema si sposta nella cultura sociale scadente, in cui la privacy cessa di avere un ruolo di primaria importanza nell'analisi, sovrastata da istruzione ed educazione parentale.

La privacy, in ultima analisi, è un concetto astratto di impossibile realizzazione, un privilegio che la gente comune genericamente non vuole, non sa gestire e soprattutto non capisce. La smodata compulsione con cui l'utente contemporaneo pare volersene disfare è un chiaro segnale in tal senso. Sia da un punto di vista tecnico che da un punto di vista etico, ha più senso invece parlare di garanzia , un concept that implies a definite and definable service implemented by the authorities or businesses defined not so much to protect user information but rather the will of its own information. It makes sense to talk about short guarantee of privacy with the person who expresses the wish not to disclose this information to guarantee anonymity with the person who consciously decides to use their personal information in exchange for a service that is interested not to display their identity, as well as a guarantee of popularity when instead manifest the desire of total and absolute opposite (even morally) disseminating it.
Whatever the guarantee choice, be assured that most of the world population will be totally disinterested.

Wednesday, December 1, 2010

Cost Of Bacardi Coconut

swordfish in the Mediterranean winter?? The


quiet and calm ... are not crazy ... I have not even dreamed of using tomatoes in December ...
This picture I made a long long time ago ... in one of those days when the sun kisses your forehead while you are pulling the tomato ripe from the tree ... when the scent of summer, natural products and serenity surrounds you ...
I've always kept in my computer, waiting for the right moment to publish it ... that moment when the photo is a sensual voice whisper, "Hey, I'm here ... I have forgotten?? not think it's beautiful in the right place?? Pubblicamiiiii ...."...
Today is exactly what happened with the photo in question ...
This morning I opened the box e. .. fog, wind, heavy rain ... cold and dark ...
I longed for that one glimmer of sun through my blinds this morning ... maybe that same ray of sunshine I kissed his forehead while disconnected from the tomato plant used in the preparation della foto... ma nulla... niente caldo abbraccio solare quest'oggi...
E, proprio in quel preciso istante, alla mente mi è ritornato questo piatto... quasi un fermo immagine rigenerante... un istante caldo ed avvolgente... un tiepido e veloce saluto estivo...
Oggi la ricettina la dedico a tutti gli amici che mi sostengono con i loro commenti giorno dopo giorno, a coloro i quali passano a trovarmi e, per timidezza, o per mancanza di tempo non si fermano a scrivere, ma mi fanno capire comunque che ci sono... e a tutte le persone che in questo freddo giorno vorrebbero un sottile raggio di sole nella loro vita...

E la dedico anche a loro:


Alcuni dei partecipanti (gli altri stavano lavorando in postazioni fuori dal campo visivo ), di uno dei miei corsi di cucina... Grazie ragazze/i... la cucina è questo... lavoro di squadra... e va oltre le diversità di qualsiasi tipo... supera barriere ed ostacoli... e diventa passione sotto forma di materia palpabile... è proprio questo che percepisco ogni volta che la parola cucina riempie le mie giornate baciandomi la fronte... ed è la cucina il mio raggio di sole, quello che ne nebbia, ne pioggia, ne freddo potranno mai coprire...

Dosi per 3 persone:

  • 3 tranci di pesce spada freschissimo;
  • 1 porro;
  • 2 pomodori maturi (appena staccati dalla pianta possibilmente);
  • a handful of Ligurian olives;
  • a pinch of capers;
  • a generous handful of toasted bread crumbs;
  • pepper, salt, parsley and extra virgin olive oil to taste.

Procedure:

  1. Place on a baking sheet (covered with parchment paper) Clean the leek and finely chopped, a pinch of salt and oil goccino;
  2. Arrange swordfish steaks over and cover chopped tomato, capers, olives, parsley, toasted bread crumbs;
  3. salt, season with pepper and sprinkle it all with a thin oil;
  4. Bake fan already caldo a 180°C per 6-7 minuti, e poi accendere il grill del forno per altri 4-5 minuti;
  5. Servire direttamente all'interno della teglia che verrà appoggiata al centro della tavola, sarà bella la convivialità che si creerà nel dividersi pesce e verdure;
  6. Gustare.