Wednesday, December 8, 2010

Wholesale Bracelet Engraving

AND LINGUINE Shrimp Olives-linguine with shrimp & olives of taggia

Here is a quick recipe for the tasty linguine made at the last moment and with frozen ingredients!

Ingredients for 2 people: 200 gr

. shrimp linguine
12 (frozen) 2 cloves garlic
(if you're masochistic even three ...)
chives (fresh frozen)
2 tablespoons black olives (I recommend the taggiasche, are the best!)
oil EVO (extra virgin olive oil)
2 small fresh tomatoes (you can not even put, but they give a sprint at the end!)
spicy extra virgin olive oil (if you like a bit of "hot")

Preparation:

Boil the water in the pasta, meanwhile put extra virgin olive oil in a frying pan (I used my spicy version!) With the garlic (crush some of them, I love them in three parts).
Fry over low heat until the garlic to soften.
Prepare olives.



















Take the prawns and remove the shell leaving the tail (longer chic) \u200b\u200b


























Skip wilted with garlic and olives (you can also add a gooccio white wine) will not cook otherwise become too hard ... just 3 minutes)
















Cut the tomatoes into cubes and add the chives (I buy fresh, then chops and frozen)







































Putting it all together with the shrimp, cook 1 minute and add the cooked pasta to be reached!















Fate skip it all and serve! Enjoy
by Marcello!

Monday, December 6, 2010

Where Are Peace Beddings

WHO INVENTED THE PASTA?-Who invented pasta?

Cicero and Horace, 100 years before Christ, are fond of làgana (a term that derives from the greek laganoz from which the Latin laganum it designated a dunk flour, without yeast, cooked in water, the plural form indicates làgana strips dough made of flour and water, from which our lasagna). But to let Apicius was the first real documentation on the existence of a compound very similar to our pasta in his "De re coquinaria books fact, he describes a timbale enclosed within làgana . From 200 AD until the year one thousand at least we do not have documented information. It is believed that the Pasta regarded not as composed of generic, but just like macaroni, originally from Sicily in the town of Trabia, near Palermo, the building of a particular food of flour in the form of thread, called by the Arabic word "itriyah" . And even today in Palermo know the vermicelli Tria. Which are also spaghetti invention Arabic? The fact that in Arabic the word for this there was food in the form of thread lets us suppose, but no document confirms it. The word macaroni does not have precise etymology. Often used initially to describe variously stuffed pasta, the ravioli of our model, we then find the word used to indicate macaronis small grooved pasta (1279, document the notary Ugolino Scarpa), the type of "malloreddus" Sardinians. The philologist Agnolo Morosini (about 1400), research on possible origins of the word brings us to two possible etymologies: the low greek Macaria , which indicated a mixture of barley and broth, or the classic greek Macar ie happy, blessed and then the blessed food . Up the eighteenth century there is still a mess, the different types of pasta are usually labeled as macaroni until the Neapolitans, now eat macaroni, appropriate the term and use it almost exclusively drawn to identify long pasta: macaroni fall now feeding almost People's Daily, seen as simple food, poor, but especially nutritious and fast, almost fast-food before its time. Around the early nineteenth century the first photographs showing maccheronari intent on street corners in big pots to cook the food and serve it, just sprinkled with grated cheese and seasoned with pepper, to travelers who eat in front of the bench definitely help the hands. From this point on, macaroni intended as long pasta, round and full, began to be called spaghetti and identify not just the Neapolitans, but all the Italian people.

Blueprint For Sandrail

METHODS OF COOKING FOOD-methods of cooking food


N on is throwing food into the pan and let them cook with a little oil we get a good result! In fact
kitchen is important to know that there are different cooking methods for different types of food.
to simplify the work we try to divide these techniques into three groups.
WARNING! This technique, therefore, do not worry, it's harder to explain than done!

COOKING METHODS
COAGULATION AND COLOUR IN THE AREA ' FOOD
FACTORS FOR THE EXCHANGE OF AROMATIC
DIFFERENT METHODS FOR
Typically

ALL Roasting
The purpose of cooking for coagulation and coloring are: create a "crust" that forms outside the influence of heat coagulating the proteins outside the food thus preventing the release of nutrients that would otherwise be lost.
heat seals the pores, forming a protective layer. Then continue cooking over moderate heat to allow the same to enter slowly into the food.
Typically

COOKING FOR ALL DIVING


The purpose of this area is to provoke an exchange of fluids and aromatic elements between the interior and exterior of the food. An example for cooking boiled to prevent the dispersion process of juices, you will have the foresight to soak in the hot broth to trigger a similar process as above, but in any case less intense.
Typically

INCLUDES BOTH COOKING previously produced at different times


We can summarize this kind of cooking in two stages that are typical of stewing. the food that better reflects this type of cooking is the pot roast. The project provides a braised initial browning of the flesh (1st method) and then continue cooking for the exchange of fluids (2nd method). in this space can find a place to cook so-called jump, that is cooked or boiled previously completed with a final browning.
ALWAYS BELONG TO THE THIRD KIND the steaming and microwave

-
Steaming ; occurs through the uptake of a food vapor (the vapor can be flavored to taste). dall'ebollizione products of a liquid. This method is not intended as an exchange in the boiling, it follows a very limited loss of minerals and nutrients.
-
Microwave cooking ; is by means of electromagnetic waves through the modification of a magnetic field, does the oscillation of water particles present in food. The movement that causes by This oscillation causes the heating of the same. The feature of microwave heating and cooking, without going through the heat to the containers that contain them. The process of browning and caramellizazione not happen so if you want to achieve a roast, we first have to fry in the microwave. Unless they have a combination microwave with the grill!

An abominable not Roasted!
sounds like a joke, but it's really happened. A colleague of mine one day he cooked dell'arrosto, a customer approached her saying, " look at the roast is really disgusting!" My colleague was quite delighted and replied " by Signora! I am very happy that both el ghe piasù "
To avoid some figures here are some tips on hand to see the chapter on meat: 1) important that when preparing a roast choose a pan for the size of the piece of meat that you want to cook. If the pan is too big, the sauce that is on the edge of the piece of meat will tend to burn. On the contrary if we use a container too Brown will close instead of so much moisture that we get a stew! 2) temperature: it is important not to burn the oil or fat used for the initial browning. then everything must brown but not burn completely (never to smoke oil or grease used to cook together if we do not want to ruin the roast as well as our liver.) 3) add the vegetables: Now we can add the vegetables to taste some people it puts a lot to do to make everything half soup, I think we do enough of the onions along with the scent piece of meat. Then bathe in the wine and let evaporate. Speaking of wine, is usually used in cooking the white wine for white meat and red wine for red meat. But the beauty of the kitchen lies in the fact that nobody is forced to follow rules such as these and maybe everyone can cook a roast pork marinated previously made with vegetables and red wine and pass it to the Maremma wild boar! 4) It finally lets cook with your bathing and dressing if necessary adding the hot broth. If cooking takes place in the oven cook at 180 ° To understand when the roast is cooked we pricking with a fork. If the liquid is coming out of our pink roast is not ready yet, if the color is clear, and clear means that it is cooked, if not haim no liquid comes out then it means that we have cooked too much and that will be particularly stringy .
5)
Once cooked the roast to rest in a warm place for at least twenty minutes, enough time to allow the juices that are concentrated in flow uniformly in whole piece of meat. In the meantime, we will prepare the sauce. by placing the pan over the fire, and adding butter to which we built the flour. Added the sauce with fresh herbs and let simmer all, we filter and pour over the slices of meat that we have previously sliced.

Good good broth or boiled?
are two different processes. For the broth, you must create the conditions so that the substances in a liquid, such as meat, celery, carrots, onions, etc. ... Release all their nutrients. E 'then why all the meat and vegetables, are put into cold water and then brought to a gentle boil. In the case of the boiled instead, it is important to block the release of all nutrients contained in meat juices. Here, therefore, that this must be immersed in boiling water. The vegetables will be added to the water instead of from the beginning. In this way it is easy to see that forms on the surface of the protective film as described for the preparation dell'arrosto. then proceed by simmering the meat for the time required for cooking. In doing so the heat will penetrate the meat tender and make it gradually. The meat will be cooked when a fork will penetrate the same without resistance.
Two things are important then, to get a good stock I recommend you use salt sparingly and, if anything, fix everything to the end. An 'Another is to remove the foam that appears on the surface. This procedure is necessary to prevent the numbness of the broth itself.

sole or steak?
The "steak" or a very thick slice of meat cut from the sirloin with the thread attached. Or feel the same term used for the classic slice. But from the history, the etymology of the name seems to date back to the beginning of '700, a period in which a group of English travelers visited Florence on the feast day of San Lorenzo, there is roast beef in the quarter-square and distributed the meat. "Beef steak!" asked in ecstasy, and Florence became "steak." The connoisseurs say that the thickness of the meat should not be less than two fingers and the weight should be at least 600 grams. His cooking finally, must be strictly to the blood. But you know, the point of cooking varies according to the taste of the diner and is defined
the blood when the steak is red in the juice and cola during cutting.
Or a dot if the meat is pink inside and darker on the edges.
well cooked when the internal it has pink-brown and juices are barely present. But how do you cook without packing a classic shoe sole?
For home cooking in the absence of fire, you can use a plate or a pan (preferably non-stick type). The important thing is that they are very hot and greasy with the help of a paper towel, then leans into the steak and leave it there until it is cooked on that side. Finally, we turn (being careful not to puncture this would come out the juice) and you cook the other side. When cooked, add the salt. The cooking time depends, of course, the size of the steak and the type of meat chosen. However the same must be presented well cooked on the outside but keep an internal rosato.Trattandosi red meat steak should never be salted before cooking because salt draws out moisture so the meat tends to dry it.

A Spell How To Turn You In To A Nice Wolf

PHOTOS OF MY OLD RESTAURANT-Some photo's of my old restaurant "The Km0"





















Here are some photos of my old restaurant ... the "KilometroZero.

Saturday, December 4, 2010

Hosting Za Darmo Bez Reklam

SOME OF MY FLAT-some of my dishes

post some pictures of my dishes, then put the recipes!






Hello.

South Park Scandinavia Why?

CHEF AT HOME-domiciliary chef

I would like to talk about this topic because it is increasingly imposing figure of the "chef at home".
Many of you think .. but it is a service dedicated only to rich people ... we say that is not for everyone, but what we can offer a cook who prepares meals at home, all genuine and you can also test for first-quality ingredients and maybe learn a few culinary tricks, not has the same ...
short book in a romantic dinner for two in the more famous restaurant in your town or have a chef prepare dinner at home, there is no price difference, but the experience will be unique!
Or if you want to learn some culinary trick or on combinations or cooking techniques and many other things then come to your rescue the "cooking lessons"! A
those interested do not hesitate to contact me at my e-mail: marcellopeloso72@teletu.it
A post soon with some of my recipes on video! Hello

Wednesday, December 1, 2010

Western Birthday Invitation Wording

SOMETHING ABOUT ME !-something about me!


Hello everyone.
I would like to briefly describe ... start by saying I'm a cook "failure" ...

I'm 38 years old, happily married and now looking for a job that I realized ... I live in a village in the province of Novara in Piemonte.Dopo average, still uncertain about my future (... at that age, 14 years, I do not think we know with certainty what a person wants to do "by great), I attended the hotel management school in S. Charles "De Filippi, after 3 years of study (the study was not my primary purpose at the time ..) I graduated professional hotel.
From then on I had many work experience, many of which have allowed me to increase my cultural background and social status are working abroad, in England, I received the "First Certificate in Inglese," even though in Italy nowadays is waste paper .. .
Then I changed jobs, in fact, the cook is a heavy job and you do not receive rewards from this job is very hard ... But it made me turn to Europe, then I switched to working in the business for many years (but I never abandoned the idea of \u200b\u200bopening a small restaurant ..) In fact in 2006 an opportunity presented itself to me, and in 2009 the dream has become reality!
But the good dreams, as we know, sooner or later are bound to end ... (but that's another story ..)
only lasted a year that my ... Year in which began to be felt this bloody crisis .... However, the passion for good food has stayed with me and I want to share with many friends!
So I call myself a cook "missed" but I will not fail to practice my religion culinary! ;-)
I consider myself a nice person, but I do not give much confidence if I do not know the person well in front of me!
Ah, I forgot, I am also an avid mountain bike!
For now that is all.

Marcello
My facebook profile

Saturday, August 28, 2010

Yeast Infection Causes More Condition_symptoms

MioIndirizzoIp .* - How to know the ip address of your wireless

IP address is a unique identifier that makes you recognizable in a network (similar to the phone number or street address.)

This is a great site that lets you know your public address and provides a service that GeoLocazzazione with a fair approximation of your location.


Saturday, May 15, 2010

Rodent Ulcer More Condition_symptoms

www.lamilanomeda.it

Given the success in the new version will be ready soon Blog with a lot of the new domain ( www.lamilanomeda.it ) and using Wordpress to solve all the limitation in Blogger:)

Wednesday, May 5, 2010

Funny Invite To A Meeting

Google Adsense - The 20 highest-paid Keywords from Google in 2009

The main winds are paid more keys:

1. Yahoo
2. yahoo hosting
3. Mesothelioma
4. cancer drugs (use this key to your good heart, not the best to speculate on the health of others).
5. laser hair removal
6. Legal Studies
7. Insurance
8. Safety Management event
9. connection prepaid wireless
10. primary pulmonary hypertension
11. adsense
12. loans and mortgages
13. Fortis health insurance temporary
14. weight loss clinics
15. Hotels
16. plastics
17. petroleum derivatives
18. forex companies
19. 18. Loans young
20. Private security
21. sales server

Monday, March 22, 2010

Gay Cruising In Northern New Jersey

Milanomotel.blogspot.com

Today we mark a new blog with information on motels, photos and impartial advice to spend beautiful moments with your partner - to compare rates with one click. ( Milanomotel.blogspot.com )