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MEME: No I would not

gladly answer the call of Pip pass me the ball launched from the MEME cuochetta .

Actually, since I think that technology, albeit with damage of high environmental impact, there is always moved towards alleviating the hardships of the housewives, I superaccessoriata I would not be without a home without a big kitchen: at the center of the island with stoves and household appliances with a thousand functions caterba . I find, alas, with a hole in a kitchen that makes it difficult to prepare the dishes, because I never know where to place objects and food and, above all, there is no room for appliances referred to above: I recently purchased the bread machine, really fabulous, and I want to buy a handyman robotino ... will be a little 'hard to fix it, but just the thought of being able to prepare an Italian meringue without the risk of burns me a little tickle.
Among all these desires, however, the object to which they are most fond of and which do not give up for anything in the world 's Imperia gave me my mother. I think the peeling of this great company , dated 1932, they have really made the history of the Italians and they always find a positive response from generation to generation: Katia also has donated his mom and is very happy. .. with that courage and it is said that modern girls can not do anything?
But because there'd be no ? Why "my" Imperia special is precisely that of my mother, she is deprived her to give it to me, so "I use a rolling pin." I also sometimes use a rolling pin , but want to put a pasta machine that makes macaroni and noodles on the guitar?
You ask, "How old?". Forty or so, it does not show it?

Oops, I forgot! Step to Elena and Katie .

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praise of butter: the béchamel

I think I never wrote the béchamel Giovanna if I had asked for clarification about the roux , base fondamentale di questa salsa, dopo aver letto un mio intervento in un sito dove
si proponeva l'utilizzo dell'olio di oliva per il controllo del colesterolo nel sangue.

Premesso che ognuno è libero di cucinare come vuole, secondo i propri
gusti e aderendo coerentemente alle proprie scelte etiche, io sostengo fortemente
l'uso del burro e, sebbene non lo ami molto, quello del latte perché
donano alla besciamella un sapore "morbido", estraneo sia all'olio di oliva
che al latte di soia. Vegetariani, vegani e kosher non hanno alternative, ma
sostenere che una piccola quantità di besciamella innalza il colesterolo
nel sangue è davvero ridicolo. Trovo that the science spread bogeys and often useless "discoveries" true to a certain point: the Resveratrol is a protective substance present in red wine, but to get the benefits we should take incredible amounts certainly risking liver cirrhosis ; same goes for the lycopene in tomatoes.
Unless there are severe, the daily diet of each (and I talk about diet, not weight loss!) Should be balanced, rich in vitamins, minerals and fiber from time to time if you can taste a sauce made with milk and butter (as well as chips, so to speak!) the Blood tests are always normal: I do not put the sauce in the lasagne either "red", use it to bind the ingredients in pancakes, sometimes in soups, so the amount of ingredients charged, in part, is really minimum. And since I happen to eat it rarely, I prefer to do it right!
is to be added that cholesterol is a defense organization: its levels in the blood can rise even if the power is correct, based on vegetables and fish, for example, but little sleep, you smoke, you work hard, practically under stressful conditions that require antioxidants to counteract the action of free radicals. But it would be too long to make a speech here.

Back to our white sauce, a sauce of "mothers" for excellence, in virtue of which gave rise to variants. The authorship is attributed to
Louis de Bechamel (1630-1703), Marquis of Nointel, head waiter at the court of King Louis XIV. His figure is associated with the famous saying of S. Lopez: "I do not need to have founded an empire to pass to posterity, just to have invented a sauce: Bechamel look!" . In fact a similar preparation, namely the glue sauce, was already known and Renaissance Italy, it seems, was Catherine de 'Medici, grandson of Lorenzo the Magnificent and great gourmet, bring it to France when she married Henri d'Orleans. Moving, took with him his entourage of housekeepers, cooks, bakers, and this helped to spread many Tuscan dishes today that France, having improved and revived, claims as its own: the onion soup, duck with melangolo (canard à l'orange) , liver stuffed pancakes and omelettes, the giblets, spinach, peas, artichokes, etc.. To admit it, the same French chefs:

We must recognize that Italian cooks who came to France of Catherine de 'Medici at the time of her marriage to Henry II, were the origin of French cuisine, for items and condiments, new for us, which they brought and from which the cooks (La Varenne, De Masseliet, Valet, De La Chapelle, Carême, Escoffier) \u200b\u200bwill draw so well that it will soon outpace their initiators.

[Flammarion]

The cooks in the second half of the eighteenth century had known the taste of Italian cooking that Catherine de 'Medici had introduced to the French court.

[Antonin Carême]

Just the Florentines have reformed the antique French cooking of medieval tradition, dating back to them the modern French cuisine.

[Jean Orieux]

Ingredients and preparation:
500 ml of milk - 50g butter - 50g flour - pinch of nutmeg - salt and pepper
Melt the butter in a pan, add the flour and let cook for 2 minutes. Remove the roux from the heat and let it cool a little, pour in once you bring the milk to a boil in another pan. Put back on fire, return to a boil, season with salt, pepper and nutmeg and continue cooking sauce, and covered saucepan over medium heat for 8-10 minutes, stirring occasionally. The

roux, ie the mixture of butter and flour, may have varying degrees of cooking, depending on how the flour is toasted: obviously the color and flavor will be different and will give the sauce to enrich foods more or less sensitive: for example, the light roux (flour with a little toasted) fits well with the velvety, the roux to medium lasagna, crepes or to brown the roux to thicken a dark brown background.

Sources
For historical references: Caterina De 'Medici: the recipes of a queen Leo Codacci - Maria Pacini Fazzi Editore.
For the recipe: Altopalato , a center of gastronomic culture, street Ausonio 13, 20123 Milano - tel. 0258111000 - info@altopalato.it

White Creamy Cervical Mucus Before Period

Curd three citrus

few months fiordizucca wrote a post about lemon curd Nelly who had prepared for her. As has always been one of those delicacies that has most delighted with my stay British, ever since I played and donated più e più volte con grande approvazione di chi la riceveva in dono, ma anche per mio stesso diletto, poiché ho sempre abbondato con le dosi affinché ne avanzasse almeno un vasetto.

Di seguito rosso fragola ne ha realizzato la versione all'arancia ; io, la scorsa settimana, in convalescenza e quindi un po' più libera dal lavoro, ho deciso di aggiungerci pure il lime, sebbene di lime biologici non ne abbia trovati...ma che mi importa? Fra tanti veleni che respiro, qualche anticrittogamico in più non farà tutto questo gran male :-)

L'effetto cromatico di yellow, orange and green was very pleasant to the sight of the whole and none has been lost grate the zest that separate identification of various suspended in the cream, especially the files.

Ingredients (for the amount shown) organic lemons: 2 files: 1 orange bio: 1 eggs: 3 sugar: 150 g butter : 100 g

Preparation In a saucepan dissolve the sugar do with the juice of citrus fruits, which, previously, that combines grated zest to the mixture. Add the butter and put on the fire in a water bath. While the butter melts, beat the eggs and join together with those passing through a sieve. Mix the ingredients until the cream thickens and clings to the wooden spoon. Towards in hot sterilized jars, Cap and invert. The consumption within a few days, keeping in the fridge.

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Theatre reopens 7

No more than a week after the disaster caused by a toxic (to details just read this post ), the Teatro 7 reopened to the public at large. Deus ex machina
the pleasant evening was just Paolo Marchi that brought those who wish to participate, to go away Civerchio with a gift and a smile, which bodes well for Rico Guarnieri and Maria Barbato to continue along a path taken by joy, helpfulness and great sacrifice.

I had heard so much about the seven Theatre, both as regards the restaurant for the courses, but I never had the opportunity to visit you. So a bit 'for the curiosity that characterizes me, a little' out of solidarity towards those who earns his living sweating, I wanted to drink too "to the new beginning."
Apart from the very successful evening, good wine and good food, of which reluctant restaurateur has already provided a list, I was pleased to meet again with Paul and meet people more or less known, first of all the mythical cow, with which we chased in more than one event, never us.
I traded even chat with Maria Barbato that I was a bit 'described the spirit of the place: I was positively impressed by the fact that the customers a bit 'grumpy or annoyed for a long wait can enter the kitchen, see how the dishes are prepared carefully, realizing that nothing is precooked and then, if you have desire, they can also put to cook! I must say that I wish I had all evening (with the excuse I'd wear my new brand also chef attire!), But the kitchen was too crowded! Mary also anticipated that I was born a new space where classes will be moved or where you can organize evenings with friends. Now I floated an idea for the achievement of which I have already set in motion ;-)

A special praise goes to the small brands that Brando, with the elegance of a true Maître and much to teach us adults, entertained and cared for with meticulous care, the patrons of the restaurant when you ... says that the class is not water! To see him, so much fun (the dad had to drag him away by force!), It would auspicable that the exploitation of child labor was such that all the children!