Sunday, April 11, 2010
Monday, March 29, 2010
Does Rgb Scart Support 1080p
CORSO DI FOTOGRAFIA NATURALISTICA
STARTS ON 9 APRIL, THE CTS NUORO OF THE COURSE OF NATURE PHOTOGRAPHY! 
Sunday, March 21, 2010
What Is Female Genetial Waxing
La sciabica ed il pescatore - frisceu de gianchetti
Sometimes, to fully enjoy a dish, even the simplest, even if the pot is not there, and it is just a bag of paper, greasy fingers and tongues cooked, it helps to know where and how to get what we put in our mouths:
It's cold this morning, on the beaches of the west, we are in mid-March and the north breeze that comes from the mountains has brought spectacular sunrise, a clear sky as seen only in winter here in Liguria.
goiter has already reported the remains to shore and then we start pulling my trousers rolled to the knee because we bathe the feet, the sea smooth as a table.
"Tia, Tia, dagga Cyanine that if sciacca! Belinùn! "
(pull, pull, do you plan snaps! Stupid!)
The chief gives the network time, you slowly pull the net, inside there are whitebait, small sardines, do not ruin them, tonight is San Joseph and must prepare frisceu.
"And a little wine shops 'bèl'òmmo "
(and hurry up a bit' handsome, ironic).
must stay awake, the network, as they will recover, it must be rolled, otherwise convoluted. The
cazziatone is de rigueur, the defense also:
"Wrong finn-a or praevia in to set-up,"
(even the wrong priest to say mass!), but you continue to pull the rest, then the arms until the end.
The lot is waterfront, seems a good "full", today we have earned the day, and tonight the wives have to work in the kitchen.
The trawling fishery is a very old, has already been used since the Egyptians. It is practiced from the shore (by boat but also is slightly different) and it takes several men to pull the network. Even today on some beaches in Liguria, especially in the west, you can see even now is becoming a rarity.
The March 19 is St. Joseph, and traditionally are prepared frisceu of whitebait, or whitebait, juvenile sardines and anchovies, or between home friends. The whitebait
sardines and anchovies are very similar to those and recognize it is not easy, but the first start at the end of December and are at their highest in March, while those of anchovy are typical summer.
frisceu that I train with these fish, are round, crispy outside and soft inside, have to eat immediately, right out of boiling oil.
Greasy hands and burned his tongue is a small price to pay for this first fruits of the sea.
Ingredients for 4 servings: 2 cups of whitebait
egg flour
parsley garlic salt
in case you are serious people doubled doses above those to me are cool.
Preparation:
prepare the batter with egg, flour, a bit 'of water, parsley and garlic chopped fine salt. Beat thoroughly and let rest a couple of hours.
add the whitebait well cleaned and drained the mixture and mix well.
We have the oil in a frying pan and scaldiamolo well, fry the batter by the spoonful. When well browned on both sides, scoliamoli and put it on a plate with paper towel with a pinch of salt. From
eat them hot.
Obviously there are various ways to savor, one of the alternatives could be the following:
gianchetti steamed
Ingredients for a person
200 g of whitebait (or depends on the subsequent hunger and food)
1 lemon basil
oil (if you find the olives)
Preparation:
finely chop the basil and emulsify with the oil .
In a small saucepan pour two inches of water, squeeze the lemon and start to heat gently.
Meanwhile rinse the whitebait, place them in the basket and steam when the water boils put them in the pot to steam for about ten seconds, then transfer to a bowl, add a pinch of salt and season with the emulsion of basil oil.
Simple but tasty, with all taste of the sea and feel the sand between your toes cold, early morning.
It's cold this morning, on the beaches of the west, we are in mid-March and the north breeze that comes from the mountains has brought spectacular sunrise, a clear sky as seen only in winter here in Liguria.
goiter has already reported the remains to shore and then we start pulling my trousers rolled to the knee because we bathe the feet, the sea smooth as a table.
"Tia, Tia, dagga Cyanine that if sciacca! Belinùn! "
(pull, pull, do you plan snaps! Stupid!)
The chief gives the network time, you slowly pull the net, inside there are whitebait, small sardines, do not ruin them, tonight is San Joseph and must prepare frisceu.
"And a little wine shops 'bèl'òmmo "
(and hurry up a bit' handsome, ironic).
must stay awake, the network, as they will recover, it must be rolled, otherwise convoluted. The
cazziatone is de rigueur, the defense also:
"Wrong finn-a or praevia in to set-up,"
(even the wrong priest to say mass!), but you continue to pull the rest, then the arms until the end.
The lot is waterfront, seems a good "full", today we have earned the day, and tonight the wives have to work in the kitchen.
The trawling fishery is a very old, has already been used since the Egyptians. It is practiced from the shore (by boat but also is slightly different) and it takes several men to pull the network. Even today on some beaches in Liguria, especially in the west, you can see even now is becoming a rarity.
The March 19 is St. Joseph, and traditionally are prepared frisceu of whitebait, or whitebait, juvenile sardines and anchovies, or between home friends. The whitebait
sardines and anchovies are very similar to those and recognize it is not easy, but the first start at the end of December and are at their highest in March, while those of anchovy are typical summer.
frisceu that I train with these fish, are round, crispy outside and soft inside, have to eat immediately, right out of boiling oil.
Greasy hands and burned his tongue is a small price to pay for this first fruits of the sea.
Ingredients for 4 servings: 2 cups of whitebait
egg flour
parsley garlic salt
in case you are serious people doubled doses above those to me are cool.
Preparation:
prepare the batter with egg, flour, a bit 'of water, parsley and garlic chopped fine salt. Beat thoroughly and let rest a couple of hours.
add the whitebait well cleaned and drained the mixture and mix well.
We have the oil in a frying pan and scaldiamolo well, fry the batter by the spoonful. When well browned on both sides, scoliamoli and put it on a plate with paper towel with a pinch of salt. From
eat them hot.
Obviously there are various ways to savor, one of the alternatives could be the following:
gianchetti steamed
Ingredients for a person
200 g of whitebait (or depends on the subsequent hunger and food)
1 lemon basil
oil (if you find the olives)
Preparation:
finely chop the basil and emulsify with the oil .
In a small saucepan pour two inches of water, squeeze the lemon and start to heat gently.
Meanwhile rinse the whitebait, place them in the basket and steam when the water boils put them in the pot to steam for about ten seconds, then transfer to a bowl, add a pinch of salt and season with the emulsion of basil oil.
Simple but tasty, with all taste of the sea and feel the sand between your toes cold, early morning.
Sunday, February 14, 2010
B-i Behringer Microphone
Pesto e Batàn 1+1=3
Trenette pesto, minestrone alla Genovese, pasqualina cake, codfish accommodated, pandolce Genoa Zemin chickpeas, but the list could go on, are just some of the basic dishes of Ligurian cuisine.
E of Peruvian cuisine.
Joseph Canevaro, Emanuele Solari, Bartholomew Celle, Joseph Sciutto, Giuseppe Saccone, Luigia Scheroni, Peter Parodi, Peter and Gregory Pescetto, Michele Canepa, Giovanni Battista Parodi, all names are very common in and around Genoa.
And even in Lima and surrounding areas.
Peruvian cuisine is the history of evolution, of contamination, migration of peoples, and returns.
One of his major influences (certainly not the only) comes from the Italian, who has exerted a quiet but steady influence, leading to the result of bringing together two very different culinary worlds in origin.
and Italian cuisine, the most important influence was that of the regional cuisine of Liguria, especially in the second half of 1800. The
trenette al pesto are the Ligurian dish par excellence, one of the first course of "pasta" introduced in Peru, where they changed name to "a secas tallarines verdes".
Peruvians (criollos) added to the original basil spinach and removed the pine nuts. In Liguria you use pecorino and parmesan, in Peru, not to complicate his life put his hand to the "queso fresco", the local cheese.
In Italy pasta has its own place in the hierarchy of the menu, in Peru the tallarines verdes are the main course of a meal, and, in the "montado", or with fried meat (the "Milanese") or fried egg are particularly appreciated. What
in Italy could be considered aberrant, Peru became one of the national dishes in all respects, one of the icons of Italian-Peruvian cuisine.
The same happened with tagliatelle with Bolognese sauce, converted tallarines rojos, and oggi diventati piatto comunemente consumato in casa e al ristorante, nella versione peruviana con cumino tostato, origano, abbondanti carote e pollo.
Anche in questo caso, il piatto viene profondamente cambiato fino a convertirsi in qualcosa di nuovo, tipico ed esclusivo della cucina peruviana.
O ancora si potrebbero citare i tallarines con salsa huancaína, incontro della pasta italiana con una crema esclusivamente peruviana.
In alcune "fondas" ovvero i tipici ristoranti da strada peruviani, noi le chiameremmo trattorie se esistessero ancora le vere trattorie, si incontra la pasta combinata nei modi più variati, fino a pasta con riso, pasta con fagioli fritti, pasta come portata principale a colazione, e nel nord, anche pasta con cebiche, ovvero pesce fresco crudo marinato con limone e cipolla.
Giovanni Bonfiglio, sociologo di origine italiana, che ha investigato lungamente nell'incontro delle due tavole, dice che "in Perù, sulla base dell'influenza della cucina italiana, si sono sviluppati piatti tipici, che non sono più italiani, se non proprio peruviani" , una forma elegante per dire che il peruviano, una volta che incontrò le tagliatelle, ne fece quello che gli pareva, nel bene e nel male.
E' importante notare che ci troviamo di fronte ad una cucina differente, ovvero non la cucina italiana esportata e deformata, che mantiene velleità di italianità (pensiamo ai fettuccini alfredo) to meet as often happens in other countries, but their encounter raw materials, ingredients, recombined and evolved on different roads and new.
That is, the tallarines verdes are not the foreign version of "trenette al pesto", but a new dish, and national characteristics with well defined and not confused with the original Italian (even in the sense of belonging).
But where did all this start?
In the sixteenth century the Spaniards arrived in Peru, where they met some vegetables that had never seen in the old world.
concentrate for a moment on two of these new plants that were consumed in South America for years: The potato and tomato.
Europeans took them to their continent and began to assimilate them in their kitchen, which, on the other hand, had already undergone major influences from Indian spices a few centuries earlier.
Centuries later, with the onset of strong Chinese and Japanese immigration to Peru, the local cuisine received what is now considered essential in his dishes: rice as an accompaniment.
Meanwhile, from Europe, especially Italy, the potato and tomato when they return to Peru along with high immigration Liguria, although in a different form from the original exported to Europe: the first returns in the form of dumplings, and the second as a condiment for various recipes. Culturally si è trattato di un fenomeno di esportazione e reimportazione degli stessi prodotti, rielaborati ed utilizzati differentemente.
Alcuni prodotti, base sociale del sostentamento peruviano, vedi ad esempio il mais, sono stati esportati, cucinati ed aggregati differentemente e reimportati come piatto tipico italiano, come ad esempio la polenta, che in Perù è conosciuta e comunemente consumata, ma mantiene la sua connotazione di esclusiva italianità.
(la "polenta" peruviana, ovvero il tamales e la humita, ha consistenza, preparazione e presentazione profondamente differente).
Uno degli chef italiani più conosciuti in Perù, Ugo Plevisani, dice che "in Perù ci si trova davanti marriage to a two-faced, what I call the meeting between the Pacific and Mediterranean. On the one hand we have an Eastern influence, the other English and European influence, which in turn received the Arab influence, a sort of early Renaissance European gastronomy. The discovery of the Americas was the other great European culinary revolution, which, on the other hand, comes later in Peru and is assimilated into the local diet and supplements ".
In other words, there comes a time in which different styles of cuisine Peruvian meet on the table. And the bond between the Peruvian and Italian cuisine began in the nineteenth century.
Midpoint of Liguria is the port of Genoa, the birthplace of some of the best marittimi del Mediterraneo. Questo porto è anche il luogo da cui partirono la maggioranza degli emigranti che si stabilirono in Perù, attratti dal commercio del guano e dai racconti di chi stava già facendo fortuna in Perù, oltre che spinti da un sempre maggiore impoverimento e perdita di prestigio della Genova di metà '800.
Nel 1840, gli italiani (registrati) in Perù erano 1 migliaio, quasi esclusivamente genovesi, nel 1880 superavano i 10.000 mentre nel 1903 arrivavano a toccare i 15.000 senza contare quelli che non si registravano agli uffici immigrazione.
La quasi totalità degli immigranti italiani che arrivarono in Perù entro la fine dell'800 provenivano dalla Liguria, quelli che non erano liguri came from the province of Alessandria, then you had other stranded groups of Lombardy, Veneto and Emilia. They were distributed mainly in Lima and coastal cities, starting, of course, from Callao, which will become the future Port of Lima.
The Pacific War (1879-1884), will mean a big brake first Italian immigration to Peru, which will resume at the beginning but will consist of 900 hours, mainly by people immigrated from southern Italy, with many fewer resources than the "dealers" Ligurian who first arrived in South America the previous century.
The first trades that they settled on land in the 800, in addition to the Trade of guano and saltpeter were catering services: Fondas, picanterías, some bar. There was the seaside town without a "tavern" in Italian. Almost immediately the Ligurian
began growing vegetable gardens with various species of plants. In 1854 40% of Lima's gardens were owned by Italians. This resulted in the appearance and spread of new vegetables, like beets, spinach, cabbage, broccoli, eggplant and basil.
While this was happening, the high Peruvian cuisine was still fully oriented towards France, though some dishes from Liguria and began to spread to whet the palates of the local middle class, thanks to the various restaurants that sprouted anywhere, thanks to some cooks used patrician houses.
These dishes, which saw an endorsement before the middle class and then a general acceptance is precisely the trenette with pesto, minestrone Genovese, the ravioli, the torta Pasqualina, the "mondonguito" in Italian (tripe SBIR) and, for the fish, took particular delicacy mosciamme (fillet of dolphin) above the others.
anchovies, honor and pride of the modern Ligurian cuisine, would have to wait many years before being reevaluated and "ennobled" by the current Peruvian chef, being considered a real food for the poor.
All these dishes were processed renewed, integrated and assumed a new connotation most immigrant, but the local cuisine in the transformation of the last two centuries.
So pesto and mortar, or better, batana as it is called in Peru, ingredients and styles that produce added a third new culinary wonder.
E of Peruvian cuisine.
Joseph Canevaro, Emanuele Solari, Bartholomew Celle, Joseph Sciutto, Giuseppe Saccone, Luigia Scheroni, Peter Parodi, Peter and Gregory Pescetto, Michele Canepa, Giovanni Battista Parodi, all names are very common in and around Genoa.
And even in Lima and surrounding areas.
Peruvian cuisine is the history of evolution, of contamination, migration of peoples, and returns.
One of his major influences (certainly not the only) comes from the Italian, who has exerted a quiet but steady influence, leading to the result of bringing together two very different culinary worlds in origin.
and Italian cuisine, the most important influence was that of the regional cuisine of Liguria, especially in the second half of 1800. The
trenette al pesto are the Ligurian dish par excellence, one of the first course of "pasta" introduced in Peru, where they changed name to "a secas tallarines verdes".
Peruvians (criollos) added to the original basil spinach and removed the pine nuts. In Liguria you use pecorino and parmesan, in Peru, not to complicate his life put his hand to the "queso fresco", the local cheese.
In Italy pasta has its own place in the hierarchy of the menu, in Peru the tallarines verdes are the main course of a meal, and, in the "montado", or with fried meat (the "Milanese") or fried egg are particularly appreciated. What
in Italy could be considered aberrant, Peru became one of the national dishes in all respects, one of the icons of Italian-Peruvian cuisine.
The same happened with tagliatelle with Bolognese sauce, converted tallarines rojos, and oggi diventati piatto comunemente consumato in casa e al ristorante, nella versione peruviana con cumino tostato, origano, abbondanti carote e pollo.
Anche in questo caso, il piatto viene profondamente cambiato fino a convertirsi in qualcosa di nuovo, tipico ed esclusivo della cucina peruviana.
O ancora si potrebbero citare i tallarines con salsa huancaína, incontro della pasta italiana con una crema esclusivamente peruviana.
In alcune "fondas" ovvero i tipici ristoranti da strada peruviani, noi le chiameremmo trattorie se esistessero ancora le vere trattorie, si incontra la pasta combinata nei modi più variati, fino a pasta con riso, pasta con fagioli fritti, pasta come portata principale a colazione, e nel nord, anche pasta con cebiche, ovvero pesce fresco crudo marinato con limone e cipolla.
Giovanni Bonfiglio, sociologo di origine italiana, che ha investigato lungamente nell'incontro delle due tavole, dice che "in Perù, sulla base dell'influenza della cucina italiana, si sono sviluppati piatti tipici, che non sono più italiani, se non proprio peruviani" , una forma elegante per dire che il peruviano, una volta che incontrò le tagliatelle, ne fece quello che gli pareva, nel bene e nel male.
E' importante notare che ci troviamo di fronte ad una cucina differente, ovvero non la cucina italiana esportata e deformata, che mantiene velleità di italianità (pensiamo ai fettuccini alfredo) to meet as often happens in other countries, but their encounter raw materials, ingredients, recombined and evolved on different roads and new.
That is, the tallarines verdes are not the foreign version of "trenette al pesto", but a new dish, and national characteristics with well defined and not confused with the original Italian (even in the sense of belonging).
But where did all this start?
In the sixteenth century the Spaniards arrived in Peru, where they met some vegetables that had never seen in the old world.
concentrate for a moment on two of these new plants that were consumed in South America for years: The potato and tomato.
Europeans took them to their continent and began to assimilate them in their kitchen, which, on the other hand, had already undergone major influences from Indian spices a few centuries earlier.
Centuries later, with the onset of strong Chinese and Japanese immigration to Peru, the local cuisine received what is now considered essential in his dishes: rice as an accompaniment.
Meanwhile, from Europe, especially Italy, the potato and tomato when they return to Peru along with high immigration Liguria, although in a different form from the original exported to Europe: the first returns in the form of dumplings, and the second as a condiment for various recipes. Culturally si è trattato di un fenomeno di esportazione e reimportazione degli stessi prodotti, rielaborati ed utilizzati differentemente.
Alcuni prodotti, base sociale del sostentamento peruviano, vedi ad esempio il mais, sono stati esportati, cucinati ed aggregati differentemente e reimportati come piatto tipico italiano, come ad esempio la polenta, che in Perù è conosciuta e comunemente consumata, ma mantiene la sua connotazione di esclusiva italianità.
(la "polenta" peruviana, ovvero il tamales e la humita, ha consistenza, preparazione e presentazione profondamente differente).
Uno degli chef italiani più conosciuti in Perù, Ugo Plevisani, dice che "in Perù ci si trova davanti marriage to a two-faced, what I call the meeting between the Pacific and Mediterranean. On the one hand we have an Eastern influence, the other English and European influence, which in turn received the Arab influence, a sort of early Renaissance European gastronomy. The discovery of the Americas was the other great European culinary revolution, which, on the other hand, comes later in Peru and is assimilated into the local diet and supplements ".
In other words, there comes a time in which different styles of cuisine Peruvian meet on the table. And the bond between the Peruvian and Italian cuisine began in the nineteenth century.
Midpoint of Liguria is the port of Genoa, the birthplace of some of the best marittimi del Mediterraneo. Questo porto è anche il luogo da cui partirono la maggioranza degli emigranti che si stabilirono in Perù, attratti dal commercio del guano e dai racconti di chi stava già facendo fortuna in Perù, oltre che spinti da un sempre maggiore impoverimento e perdita di prestigio della Genova di metà '800.
Nel 1840, gli italiani (registrati) in Perù erano 1 migliaio, quasi esclusivamente genovesi, nel 1880 superavano i 10.000 mentre nel 1903 arrivavano a toccare i 15.000 senza contare quelli che non si registravano agli uffici immigrazione.
La quasi totalità degli immigranti italiani che arrivarono in Perù entro la fine dell'800 provenivano dalla Liguria, quelli che non erano liguri came from the province of Alessandria, then you had other stranded groups of Lombardy, Veneto and Emilia. They were distributed mainly in Lima and coastal cities, starting, of course, from Callao, which will become the future Port of Lima.
The Pacific War (1879-1884), will mean a big brake first Italian immigration to Peru, which will resume at the beginning but will consist of 900 hours, mainly by people immigrated from southern Italy, with many fewer resources than the "dealers" Ligurian who first arrived in South America the previous century.
The first trades that they settled on land in the 800, in addition to the Trade of guano and saltpeter were catering services: Fondas, picanterías, some bar. There was the seaside town without a "tavern" in Italian. Almost immediately the Ligurian
began growing vegetable gardens with various species of plants. In 1854 40% of Lima's gardens were owned by Italians. This resulted in the appearance and spread of new vegetables, like beets, spinach, cabbage, broccoli, eggplant and basil.
While this was happening, the high Peruvian cuisine was still fully oriented towards France, though some dishes from Liguria and began to spread to whet the palates of the local middle class, thanks to the various restaurants that sprouted anywhere, thanks to some cooks used patrician houses.
These dishes, which saw an endorsement before the middle class and then a general acceptance is precisely the trenette with pesto, minestrone Genovese, the ravioli, the torta Pasqualina, the "mondonguito" in Italian (tripe SBIR) and, for the fish, took particular delicacy mosciamme (fillet of dolphin) above the others.
anchovies, honor and pride of the modern Ligurian cuisine, would have to wait many years before being reevaluated and "ennobled" by the current Peruvian chef, being considered a real food for the poor.
All these dishes were processed renewed, integrated and assumed a new connotation most immigrant, but the local cuisine in the transformation of the last two centuries.
So pesto and mortar, or better, batana as it is called in Peru, ingredients and styles that produce added a third new culinary wonder.
Subscribe to:
Posts (Atom)