Garnier Face Wash History

The foodie: this unknown

How vo lte n s entity and you talk. I, in my rejection of the items stolen from the anglophone, to be honest I had not made a great case. Yet my although am a foodie and gentlemen readers are a bit 'too. Then explain, who is the food? And most of all because I was reminded of talk about this now? We start from the beginning.

I foodies we are, people who love good food and good wine, we taste a typical product that often we cross regional boundaries and, perhaps, Italy (in particular that I do the annual pilgrimage by Pierre Hermé) ; us that we buy online avalanche of books in all languages \u200b\u200bof the world simply in order to enhance their culinary library; us that while food and wine event to go to the little country fair or willingly sacrifice our meager spare time. .. Yeah, because that the food is a full-time devotion. Once established that we're all a bit 'foodies, now I will explain why there speak tonight.

Yesterday there was the Taste of the Town of Rome, the presentation of the guide Foodie published by Gambero Rosso: a guide (by the wonderful graphics, concedetemelo) be competing for U.S. where you will find crazy people (divided into regional routes in and macro-areas to eat and buy) all the restaurants that meet our needs so gorgeous. The presentation was also some of the owners companies and local awards in the guide. After the pleasantries, we were offered a wonderful buffet care of their local winners (it was just the land of toys ...). Two names on everyone Moreno Cedroni with his 'Simmenthal' sea (which we have a slide) and Corrado Assenza with its magnificent cakes. Since, as you know, for the sweet I can die, let me say a few words on one of the pies that made us try yesterday. The base and the cover looked like a pastry but mixed with a good almond paste. Followed slightly damp sponge and a powerful layer of ricotta, which in the end I was really moved.

The hope, according to the Absence of the same words, is that all this, the world of foodies, is finally to become the norm. And we try to work for this, no? ^ _ ^

Good evening to all!

Borderless Laser Printer A3

Salone del Gusto, living tastes

It took me two days to recover from the experience in Turin. I had never been to wine and food events of this magnitude, at most festivals or local events. I never imagined such a thing as the Salone del Gusto. So I'll tell you briefly my first time in Piedmont, on Friday to run for the past and Lingottto my personal top 3 of the things that I had the privilege of experiencing, seasoned here and there with the usual shots. In fact we were almost in the wind, much of the master of the Gambero Rosso guide their plus some (including mine) come from the capital with various media. You can find out their views on the blog that we treat all together, What in Town, go take a look! I was stunned and I was honest the whole day, from input to output. It is obviously impossible, at least in one day, be able to stay in all stands, taste, taste, participate in workshops and so on. So we had to limit and I must say that I have dedicated special attention, and me with my other half and my two colleagues Ventricina Matthew and Sara De Bellis, cheeses of northern Italy (not by choice, but because we started from there and, alas, arrived at the hall of the South already burst ... ), salami, chocolate, and especially the street food. I was disappointed not to jump in Wine and have made only a quick stroll in the international field, but unfortunately were destroyed ... the show really puts a strain on the physical training should be done at least a week before. If anyone has perhaps have stopped in France and Austria, let me know what I missed.




If there's one thing I loved is now the Testun al Barolo, the Piedmontese cheese aged in grape of Barolo, which according to Sara brings addiction. I can confirm. Particularly noteworthy were the Veneto speck of horse and donkey salami, that never in my life I would have thought to try. Still going on I felt better Piave, a good soup of farro della Garfagnana given to us by a man who turned into a shopping cart (which we have a slide), and then I ate excellent chocolate, needless to say we were in Piedmont , and a delicious honey Rhododendron. A place in my heart instead be forever reserved for the bowlers from Puglia, who was at the street food will definitely try and know what I mean. An attack, this is. And if the bowlers are an attack I am a Kamikaze.



back to do serious things, this is my top 3: 1
Bombette Puglia with their irresistible calories
2 Testun al Barolo, the cheese that bears dependence
3 Speck horse , it really melts in your mouth



This is only a small fraction of the things I fell in love at the Salone del Gusto. I can not write them all and frankly I do not want to put memories in order, I prefer to remain confused with the flavors together: why the Salone del Gusto and tastes really good and it remains so.

Sleep Ezz Sleeping Pills

Cups milk chocolate, the unusual conclusion of a Mexican night

I could not fail to post a little something sweet, I feel like a fish out of water. Well let me tell seratina on Friday, October 15, dinner massicana very hot chocolate "shot glasses, and finally by Malù ... Margarita after a successful insurance (I'm not sure if the gaiety ethyl or to the intrinsic goodness of short ...). The
all started at home Ventricina roughly around 8 and 30: in dribs and drabs we were more or less in twenty magnificence of sofas, chairs and floor taaanto gorging on tacos and tortillas ... was on this occasion that the undersigned has found to have a strong feeling of love for guacamole and for this, my friend Matt, do not thank you enough.
But now I'll stop to bore you, both to document the seratina there will be just a couple of pictures, and step directly to the realization that maybe the shorts is the thing that most interests you.

NB Doses are paid in the eye and are good for a 20in or so of glasses. We wish to thank my two roommates, Anna and Virginia, for working to achieve the same and have washed over me a lot of dishes. Thanks girls.

Cups Milk chocolate:

For the crumble:
10 digestive biscuits type

two tablespoons of butter 1 tablespoon cream made with honey and nougat

* * I've bought from Castroni , here on the Via Nazionale in Rome. It's called 'Cream Nougat Mou' and the company produces in Turin which unfortunately can not remember the name. In reality it is anything but a cream caramel (caramel au beurre salé those kind), but rather Uun soft dough with honey, nougat and hazelnut praline. It 'still very good, I assure you. In any case, if you had a gelding at hand, creams such as these are fairly common, just take a look at the ingredients!

Crumble the biscuits, put them in a saucepan, combine the butter and cream nougat and to go over low heat stirring constantly with a wooden cucchaio. The butter will melt, ditto for cream crumble and you will get a warm and fragrant. Before you cold, using a spoon, pour the crumble in individual cups (almost an inch). Pressed slightly.

Meanwhile put the rest of the cream nougat, approximately 5 tablespoons or so, in another saucepan over low heat to warm. Stir with a wooden spoon to make it more smoothly and help you always have it with a spoon in particular glasses. Do not be too thick a layer, it is very sweet and could annoy. It takes 2-3 mm.

For the milk chocolate ganache:
300 g of milk chocolate
** 90 ml fresh cream 1 tablespoon of butter


** I used Lindt chocolate milk because I find that it has a pleasant aftertaste caramel. Obviously the choice of chocolate is subjective, so feel free to use whatever you like.

In a ceramic bowl cut the chocolate into small pieces and in the meantime, boil the cream. When it boils, pour the cream over the chocolate and carefully mix the two ingredients with a spatula, being careful not to incorporate air. This is not a mousse, cream must be as good Hermé says onctueuse ... which is saying something. Finally, when you have built all the cream, and the mixture is still looking hot, add the butter and mix well. Before the mixture cool and harden drip into glasses. Often must be roughly what the crumble. Put the cups in the refrigerator.

For the mascarpone and cream sauce: 4 tablespoons mascarpone

80 g icing sugar 150 ml fresh cream

A dusting of bitter cocoa

Working on the mascarpone cream with icing sugar. Mount the cream and gradually add the mascarpone without disassembling everything. When you are finished with the pastry bag, decorate the glasses. Finish with a dusting of cocoa. The cups go in the refrigerator up to one hour before serving. Do not forget them in the fridge otherwise they will be too hard and not feel the scioglievolezza the ganache.

And now I'll do a laugh: in Rome I do not have a pastry bag. That I left in Naples. But an occasion like this I could not help it. So I made a craft with a cartoon, specially arranged cone-shaped and covered with DOMOPACK, and with a bag of frozen food to those who helped me bag by itself. It was not particularly professional, but certainly served the purpose. Series of what you do for the desserts!

And now I stop. I leave you with some photos delirious with anticipation and Mexico on Friday. They have just returned from tasting to 3 glasses Gambero Rosso, then I announce that the next post will be entirely dedicated to the event and photos (even crazy ones) of wine, half empty glasses and cheerful companions. I hope you like it!

good start all week!!

Kate's Playground Candy Cane Stripes

Life takes strange and unexpected folds

E 'futile attempt to tell the reason of this long and enforced absence from the blogosphere. Too complicated, convoluted I'd say. It 's weird how life takes folds bizarre until recently there was writing almost as archaeologist from Naples and the only thing that really interested me in life was to make cakes purely amateur level (see pie / photos / eat ... and there is nothing wrong with that, indeed). Now I am writing from Rome, in my little hole stationed in Via Nazionale, to document some of the most beautiful and most intense of my life. Yes, I made the plunge. Not even three weeks to attend the Masters in journalism and communication food and wine at Red Lobster course that all those who zompettano between blogs to know why there has passed the famous Cavoletto . To hell with the archeology, to hell with the routine as it was for twenty-four consecutive years, begins a new course: inaugurating a new season of this blog, which is where I want to speak not only of recipes (the oven does not work and my home then when you greet the cakes which I had and I was used), but also events, trends, local and hidden niches for cibofili. Obviously anyone with questions, curiosity, or simply wanted to send me to hell for the months of absence on these screens will feel free to quietly write to me, I'll be happy to get reacquainted with the world of network ^ _ ^

Meanwhile I leave you with some impressions on the first event which has so far participated in the presentation of Guide Restaurants of Italy 2011 published by Shrimp: Imagine me standing profane with my colleagues next to the cream of Italian cuisine. The right wing of the City Theater of Taste of the curve seemed more tembile football stadium. Gennaro Esposito of Torre del Saracino , David Scabin of Combal.Zero and Massimo Bottura of ' Osteria Franciscan seemed leading exponents of a fierce supporters and I felt giddy host, amused and flattered. Sometimes you think that the chef, chefs, silhouettes are divorced from reality, sacred cows that are revealed only in the kitchens of famous restaurants. Well, and I say to those like me who lived in ignorance until all'altroieri, gentlemen do not. For me it was possible to see, as I was able to be together in a long awaited moment, they are simple people all united by a great, great passion and dedication to the culinary arts. Be careful, my class is not a eulogy: I just try to convey the atmosphere of warmth and complicity that I would certainly expect to find in such an occasion. All in all I think
a great way to start. And now


service communications:
For anyone who wanted to closely follow the adventures of the master at this year's Gambero Rosso, and then they want to read again (but you do not have enough ?!?!?!) the signed, we announce that Nerina Di Nunzio has kindly left some spaces in the management of his blog, What happens in the city, and therefore you can find all there and eighteen.
Other news: October 22 we will all be away in Turin at the Salone Internazionale del Gusto. Anyone who would like to get is welcome ^ _ ^

Does Door Gym Damage Door Frames

football sometimes it takes even metaphorically ... My own private

I want to tell me what happened during a classic and enjoyed dinner with some dear friends. One of them, known for its leanness despite his hunger (not known) and the amount of food ingested in a short time, started to eat huge pieces of grain. When I say huge pieces of grain intend 50/80 grams at a time. To which, I am amazed but not so much knowing him and ask him: "but what the hell do you eat? Must be years since I taste it!?" and he said "no no ... I eat so much at least three or four times a week is good for me! the doctor told me, eat cheese and milk that makes you good for football!" All this said while pieces transhipped from his mouth never satisfied! but you better stop me, also because it can easily fall in the ambiguity ... :) Carry this experience
not because I like to philosophize about food and how you should eat and watched my eating habits would the figure of those who preach evil good and scratching. But I think it is better to have some more awareness about what you eat and then decide in full freedom.
are now several years that is not true because studies show that eating plenty of milk and cheese is good for the bones but is sometimes even dangerous especially for high-protein, causing damage to the bones themselves! What does this mean? Very simply and schematically: Calcium is deposited in bones, is also used for muscle contraction and to make the basic body that does not "want" an acid environment. Now, if the proteins taken through milk, cheese and red meat creates an acid environment. Our body is intelligent and self-regulating, then what does? He takes calcium from the bones you need to basificare our body. Many proteins in the blood = very = calcium taken the dog chasing its tail.
That said, I love cheese (not to mention the polenta with gorgonzola) but reflect a moment before saying: Zola me strengthens bones! It is certainly not the fault of my friend who, among other things, underwent an intervention for hernia expelled a few years ago, will be a chance? The information in general is definitely lacking.
As usual, these few lines are written by me, that is, by anyone. So I would suggest reading very simple but effective written by a medical oncologist who has more authority than me and certainly that speaks mainly through scientific research, our milestone that tells us where we are and what we are doing until now. He is Franco Berrino, the article is: The food of man. "You can find it easily by writing the title on google in pdf format, I assure you that there are few pages, but enlightening! In the last few pages for some advice on recipes and a glossary of lesser-known foods.

In a video taken from the public over reports where there is always our good Berrino that in a supermarket explains what not to buy and what you can safely enjoy without trying to force food stores, macrobiotic special.

http://www.youtube.com/watch?v=77o2v_2B_Vc

Happy reading and happy viewing!
(Casazza thanks!)

Los Angeles Public Crusing Spots

When a film is acclaimed by most of the people, they usually are skeptical, but with Inception, I had to change my mind.

The film is directed by Christopher Nolan who until now has not missed a shot, for understand the cleverness of this film Memento look and give me reason.

The main character, Dom Cobb, is played by DiCaprio who has already proved, above all starred in Scorsese's latest film, not to be an actor for girls, but to be one of the best around.

The plot, in broad terms, is this:

Cobb is a puller, a puller kept secrets in the minds of people, steal their secrets, entering the dreams of these, and then resell them.

Unfortunately, it is exiled from his native country, the U.S., because alleged to have killed his wife, but thanks to a powerful man may be able to return without being arrested, in return must do this for a much more difficult to graft a idea.

say that this movie has a huge visual impact is an understatement, but it is not only that, it is also more.

's one of those films that keeps you glued to the chair, takes 2 ½ hours but not heavy, it does not mean that it is an easy film is indeed one of those movies that happen to be some things you have to follow them carefully or do not add up.

Finally, one of those movies with the ending, which does not account, for interpretation of the viewer, which pleases me a lot.

Rating: 8

Quote: It is said that we use only a small part of our mind, it is true but not when we dream ... When we dream we can do anything.

By Ivo

From Hell