... bless.
.... Maybe ...
.... I wonder ....
Let me be clear: I am glad that there are so many blogs de cuisine. Happy. It 'a kind of sogno che non avrei mai osato fare, qualche anno fa- quello di avere così tante ricette a disposizione, in tutte le lingue, in tutte le solfe. Ed è un segno di una libertà di espressione vera, che non solo non conosce censure, ma neppure prevede l'adeguamento a parametri imposti da altri: non c'è un editore che screma, non c'è uno sponsor che vaglia, meno che mai c'è una (sempre odiosa) commissione di esperti che decide chi sì e chi no. Qui, ognuno ha la possibilità di realizzare un proprio desiderio, in modi e tempi che gli sono propri-e il resto, mancia: alla gratuità di un accesso e di un "kit da bravo food blogger" che valgono per tutti corrispondono la specificità di un sapere e la peculiarità a statement that the author and are only being made available to anyone kind enough to pass us by.
Which, for someone like me, whose dream is to make the plunge into the pool of Scrooge Scrooge-full of books, full of air tickets, full of papers written on with many recipes, it tastes like euphoria: the proof is my archive of recipes downloaded from the network, which is the most frantic and frenzied ever produced the neuron lonely give me a blog roll and you will close the world.
Epper .... Epper, there is the other side of the coin: namely, the risks of too much information. The most obvious of which is the loss of important news indeed, because of constant bombardment of news in the long run, dampen your interest. I had heard pe RLA first time at the time of maturity, when every opportunity is good for the whole theme of my "fell" in 1984, Orwell was one of the authors risk drawing. Culutra pages of the newspapers teemed with editorials on the subject, all designed to detect similarities and differences between 1984 described in the novel and the real and many were concerned of information: they did it all with the relief of those who escaped a danger or those who "had said" and the tendency was to compare the increasingly rapid growth of advertising and television to falsehood Big Brother branded news, and all ended the same way: we do not.
Only one had said "we, so-soon": a chance Ernesto Galli della Loggia, L'Espresso and Panorama, in a article that I was literally nailed to the bus stop: he claimed that the road not information we had embarked on a long time, even if another access, more subtle and insidious. The papers were chock-full of news, the news was more and more, current was also responsible Mickey and the result was that most of this material slid off the brain like fresh water.
The same thing happens-that-mutatis mutandis to all These blogs de cuisine: the careful reading of the blog pioneers were followed by a rushed blog rolls to your favorite blogs, with the result that, in the midst of so many good things, the best end up being left out or neglected, more so if you These courses are traditionally less attractive such as main dishes.
It is a pity because, in addition to the above general considerations, in my opinion are the most valuable "tip" of a kitchen every day and suggestions on technique, which is not the recipe for the last layer cake or cupcake of yet animated, but so much so, the world goes well and the virtual one is no exception.
Quindi, pur sapendo che
1. questo post no se lo filerà nessuno
2. nessuno sbaverà su queste foto
3. nessuno metterà in pratica questo consiglio
il risultato del nostro ultimo esperimento è stato così esaltante che chissenefrega dei punti 1.2.3: io ve lo racconto lo stesso...
COTTURA DEL PESCE AL FORNO AL POMPELMO ROSA
Non so se è capitato anche a voi, ma in questi ultimi anni, dopo un'indigestione di ingredienti esotici e di cucina fusion, we are moving increasingly toward the essential. We tend to subtract, rather than to increase food preferring "pure" rather than the elaborate preparations that, lately, we have the flavor dell'intruglio. This has meant an increasing focus on the things that first interested us and that is a less-manic verification of the quality of the raw material on one side and a renewed interest in cooking techniques. The speech is a little 'to everything - meat, eggs, vegetables, and becomes a kind of categorical imperative on the fish, even at the time of the empty kitchen fridge is the exception: it will be that I grew up hooked on fish caught and eaten just out of the water, but I have never tolerated Paciugo stuff on this front. Caught, gutted and eaten, so to speak.
At the same time, a wrong cooking kills the best fish in the world and so, for years we experience various techniques. In the beginning was the oil, then baked, then the salt-and then the great season salty meringue, which lasts to this day and what I have earned the gratitude of relatives, friends and fishmonger angle. Recently, however, my husband had the gimmick of trying to cook two bream after being covered with slices of pink grapefruit, leaving them in the oven at 180 degrees for about twenty minutes. The result was amazing: the flesh of the fish remained moist and tender in plus the bittersweet aftertaste of grapefruit, which is as it were "infiltrated" into the meat during cooking, giving a remarkable consistency to the dish. In itself, a diminished, but with a result to be afraid ...
sea bream (PIU 'OR LESS) LIGURE
Tradition says "potatoes, pine nuts and olives Taggia" - but some change is accepted as the one you see in the picture: sea bream, cherry tomatoes cut in half, black olives, a handful of pine nuts, a bit 'of parsley, salt, a tour extra virgin olive oil and baking at 180 degrees for about twenty minutes for a "no recipe" that has the flavor of celebration.
If successful, this afternoon the Starbooks
nice day
Ale
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