Sunday, March 13, 2011

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The list

polenta

Port adrenergic list ( bring with you a list ). My grandmother wanted to make sure that, once arrived at the shop I had not forgotten some of the few things I had to buy that day. Then we went to the shop every day, things were mostly always the same: bread, pasta, rarely a few slices of salami or ham. The ham was not there, arrived in the late seventies with the economic boom, which was represented to me that you had to eat nutella from strictly on a large slice of bread and only at set times, as if it were comparable with a medical prescription.

Back to the list: my mom she used to tear a strip from a sheet from Sunday's Courier, or to gain some sort of strips on which was often wrap by writing a list of things to buy. The result, at the end of all that work, we do not understand anything, the writing done by hand mingled with the rest of the printed words and are likely to buy a pound of tar instead of the equivalent pound of salami.

The list gives security, has become a sort of laissez-passer, a sign of recognition. Holding it tight in his left hand (lefties in part) to keep out of the right hand can do the heavy lifting. Throngs of people moving closely following the treasure map that leads them to doubt to find the desired object as long as ... the treasure map is decipherable. Better not to have it write another list: usually at home you can decipher it all, but once you get on the field, some letters of the list seem to have done streccing: the "e" are used to transform into "L". To "n" usually check, miraculously, a new Gambetta and turn into "femme". Not to speak of whole words, like some unpleasant people, we fail to recognize when we meet.

The list does not provide security, especially if its end it says ”cipolle” e le cipolle sono all’inizio del supermercato. Bisogna solo sperare che il traffico interno sia scarso, poiché procedere in senso contrario è pericolosissimo, oltre a rischiare tracici scontri frontali con altri veicoli spinti con forza sovrumana da pensionati ancora in forma, si devono incassare gli sguardi di compassione di clienti che sanno benissimo che l’uscita è da tutt’altra parte. Ma il rischio, del quale dobbiamo aver più paura, quando procediamo in senso inverso, è quello dell’uomo della sicurezza, che sta sicuramente pensando che stiamo per svignarsela senza pagare il dovuto.

Avviso ai naviganti dei mari in tempesta: buttate la vecchia lista! Il rischio e quello di fare the old expense that you need to pay more than € new, of course, to make the shape of fools ... but that's another story.


Help!

I'm updating the list of Italian Food Blog. I left the bulk of obtaining information from some websites. I immediately realized that the disorder is indescivibile. Many sites will no longer respond to the call, you probably were deleted, others have camiato address. Others on the list are not blogs that relate directly to the kitchen and its surroundings and so on ...

would be nice to have statistics that will be split by region, city etc.. etc.. I came to complete la lettera C , ma il lavoro è ancora molto lungo ed impegnativo. Qualcuno mi potrebbe aiutare?


Questo lavoro mi stà impegnando più del dovuto, non mi resta neanche il tempo per la cucina. Dovete accontentarvi delle croste di polenta, ma vi assicuro che sono deliziose. Sono state fatte con la farina di Pignoletto rosso. Lo conoscete?.

Thursday, March 10, 2011

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The severe pruning and topping cuts involve large (and therefore the main branches) and drastic removal of the summit. This kind of intervention is bad because with it you go off suddenly, most of the leaves through which the plant feeds (it in fact, unlike what is commonly thought, do not feed through the roots) and is induced the tree to produce new and quickly, giving background to the reserves accumulated in previous years and suffering, ultimately, a nutritional stress . Add to this stress by irradiation of the trunk of the plant until then protected by his own hair, by bombardment of ultraviolet rays. The production of numerous branches next to a severe pruning should not mislead: they are not a sign of vigor, but the energy expenditure of reserves that the plant is forced to put in place to try and run for cover for its nutritional deficiencies and sunscreen, and to rebalance the crown underground: the roots. Moreover, large cuts are not easy to heal and pathogens that cause wood rot, arriving before the tree can stop them with their chemical barriers: the rot and then also reaches even the larger branches or even the trunk, making the entire structure unstable and dangerous. Finally, a tree pruned dramatically loses value and is aesthetically ugly. E 'must surely intervene if the tree has been damaged, such as lightning. But it is for the young plants to give them a proper shape and a strong structure, always running very small cuts and using the material already present on the plant, without inducing the production of new branches are not predictable. Pruning is important because it affects the whole life of the plant, its size to fit your requirements and the type of pruning to be charged in the future. In addition, the pruning should be performed periodically on adult plants to clean up the dead branches or those attacked by pathogens due to rot. Finally, prune when the plant is not for you but for our needs, let's do it before the tree is over dimensioned, since it has reached a size acceptable to us on, we will always hold it with light cuts and thin out the foliage eliminating the weaker branches. Pruning should be performed preferably in winter, even though every season is good, to avoid are essentially spring to bud and formation of new branches and autumn, during the loss of leaves.



Tuesday, March 8, 2011

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Crumble

 

crumble

Questa parola non mi suonava nuova, da qualche parte l’avevo già sentita. Anzi, per essere precisi l’avevo già letta. Cerca e ricerca nella mia memoria scalcinata, ecco che all’improvviso una lampadina si accende, proprio come quella di Archimede Pitagorico. Ma partiamo dall’inizio, come si conviene: la nostra carissima amica Aiuolik (altro supereroe dei fumetti), sembra averlo fatto apposta, per comporre il suo abbecedario della cucina seguendo, come Pollicino le briciole per ritrovare la strada di casa, non poteva fare a meno di proporre per la terza lettera dell’alfabeto la parola “ crumble ”.

Ammetto la mia ignoranza a proposito della lingua inglese, certamente dopo tanti anni di lavoro nel campo dell’informatica il lato tecnico della lingua anglosassone mi è abbastanza famigliare, ma “crumble” nei computer e nelle righe di compilazione non mi era ever find her and for me, remained only a onomatopoeia to represent the feeling of surprise, it seems Como ciumbia (wow).

long, cookbook in hand, I find the open secret: not exactly a sweet dessert, a dessert, but also a snack to serve in the container that was used for preparation. You can taste the cold, but is just as good, warm, and why not, even boiling. One should be prepared to discover that remain open-mouthed when digging among the crumbs is with great surprise that the hidden side of sweet fruit.

dialogue between husband and wife.

Wife - "What are you doing?"

Marito – “devo preparare un dolce”

Moglie – “ che dolce ?!!”

Marito – “mmm… crumble”

Moglie – “I crumble li ho sempre fatti io!”

Volete sapere com’è andata a finire? Davvero non ve lo immaginate? Il crumble l’ha fatto Laura, però mi ha concesso gentilmente di preparare la frutta. Pertanto, se siete curiosi di sapere la sua ricetta non vi resta che farvelo dire da lei. Quasi quasi vi lascio il suo numero di cellulare.

 

Briciole-1

 

fregio

Monday, March 7, 2011

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The fourth nigelliana cake. Tropical chocolate cake

What makes this cake yeast in the chapter on chocolate cakes? Be 'is just the coconut and icing inside is black. The icing does not make the cake. Clearly, the culinary aspect of this blog becomes lighter and moves to the 'other entirely dedicated to the kitchen. But some recipe I will definitely caught in the keys. Things Russian, the marathon continues nigelliana, a little 'spompatina, but still.
This cake has a soft cake made with cottage cheese and pineapple, but tastes that prevail are the coconut and chocolate.

Ingredients

for cake
4 rings of pineapple in natural juice drained from their
75 gr. white cheese like Philadelphia
200 gr. flour 0
125 gr.
sugar 75 gr. sugar cane
1 teaspoon baking powder
1 / 2 teaspoon baking soda
200 gr. of butter (I lightened, and 100 grams is not bad. +80 grams of butter. oilseed)
40 gr. cocoa 2 eggs
2 tablespoons Malibu (I replaced it with a simple rum, but Nigella proposes to use instead of pineapple juice)

for icing
2 egg whites
100 gr.
sugar 4 tablespoons golden syrup (ok, hard to find in Italy and they say it can not be replaced, but I substituted vanilla sugar syrup)
1 / 4 teaspoon salt ;
1 / 4 teaspoon cream of tartar
2 teaspoons coconut flavoring
40 gr. desiccated coconut

Working in a mixer pineapple, cheese, and then all the other ingredients. Divide the creamy mixture that results in two molds can be opened 20 cm. I unfortunately only have one. This does not yield to the temptation to do everything at once, rather it is better to cook in two batches. Bake for 20-25 minutes in oven preheated to 180 ° preparation.
While the two halves are cooled to prepare the icing. Do not prepare too early because it is better to spread on hot cake. Put a pan in a water bath. While slightly below boiling water, place in saucepan all frosting ingredients except coconut and desiccated coconut aroma. With an electric mixer fitted for five minutes until the mixture will thicken. Remove from heat, add the coconut flavor. Stuff the cake sandwich with one third of the icing. The rest cover everything and sprinkle with desiccated coconut.