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I had a rich and creamy

Le 30 May 2016, 11:47 dans Humeurs 0

Hi! Sorry! Late! Late! No good excuse. Been a cooking/baking LAZIAC lately. My kitchen literally GASPS when I walk in it and stay for more than 5 minutes. Just haven't had any motivation to do much lately.. I think the worst part of winter for me is the end - that stage where we're at the end of winter/beginning of spring. It's always rainy and freezing and were most foodies would relish this time to get in as much rib-stickin', comfort-y, cozy cooking as they can before it gets too hot to even look at the kitchen, I get all blanket-y, book-y, give me a bag of chips & dip and maybe a package of Nutter Butters and I'm good for a month. :P

I didn't want to miss the Daring Cooks risotto challenge even though it was one of the weirdest feelings I've had regarding a DK challenge. Basically, I've made risotto 4,825 times in my life. I've made homemade stock 1,397 times. So our challenge wasn't much of a challenge for me this month, yet I really, really wanted that creamy arborio rice in front of me.

So I had to think outside the box.. I had to figure out a way to do something I haven't done or haven't done much of. So I chose to go sweet. I've made rice pudding a couple times in the past. I've made really good rice pudding in the past. But I never attempted to make it as with arborio rice and I've never experimented in making it as if I would as savory risotto dish. Meaning, instead of dumping rice in boiling water until it was cooked, and then dumping in sweetened & spiced milk until it was thick.. I decided to toast up my arborio rice in some butter first.. and then I started to ladle in the sweetened milk mixture a ladle at a time, constantly stirring until I had a rich and creamy, sweet and spicy, concoction that was just heavenly.

Other than the way I prepared the rice, the recipe came from my little Gracie.. that baking maniac that puts pounds on my hips and ass by just reading a post on her blog. Yes, I'm talking about Peabody and her delicious culinary concoctions. God love her. A couple years ago she made an arborio rice pudding with stone fruit butterscotch topping. As per usual, I laughed at her post, and copy/pasted the recipe into my "Gracie" folder since it tipped my "drool meter" over to tilt. But, I never made it.. so this was the perfect opportunity to try it!

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Le 7 March 2016, 03:25 dans Humeurs 0

There were two things I heard repeatedly about Pantelleria before I got there. First: every person in Sicily told me I would love it; second: I had to try the capers, which wasn’t difficult, considering they were everywhere Pretty renew 傳銷.

And I don’t mean in shops or on restaurant menus. I mean, they’re growing everywhere on Pantelleria; on the sides of roads, around stores and buildings, on craggy pathways, and next to the stone walls that run up and down the hills of the island.

A long time ago, an uncle in New England told me a pretty funny story. He was making a recipe that called for “pickled capers.” But he decided that he’d improve the recipe by using fresh. He looked in shops and grocers for fresh capers all over town Pretty renew 傳銷, and couldn’t find any.

While capers grow in several countries around the world, and there may indeed be a plant tucked away in some greenhouse in Connecticut, I don’t think you’ll have much luck finding them fresh, as you so easily can, in Pantelleria.

But no one eats fresh capers, which are the unripened bud of a flowering plant. (Sorry, I didn’t try one. Even in the name of “research.”) Capers are, indeed, pickled — often in vinegar — before being ready to eat. But in Pantelleria, the only ones I came across were salted, using the prized sea salt from Trapani (in Sicily), which the man at the caper cooperative told me was the only salt you could use for preserving capers. It’s nice to know there is locavore spirit, even in places where the word likely doesn’t have any translation. (And frankly, doesn’t need it.)

The salting process takes two to three weeks and when the buds are pickled (either in salt or vinegar), mustard oil (glucocapparin) is released from the bud, which gives the capers we buy their distinctive little zip to recipes. Capers that you cook with, or use in salads and elsewhere cancer chinese medicine, should always be rinsed well (even the ones in jars), and squeezed dry.

TechCrunch and Facebook

Le 14 September 2015, 11:25 dans Humeurs 0

ere’s how to participate

Startups must fit into one of three categories (social good, productivity and utility or gaming and entertainment) to participate. Five startups in each category will be selected to join us onstage for the Battlefield Africa in Nairobi You beauty.

Apart from clear relevance to one of the three themes, qualifying startups should:

    Be early-stage companies in “launch” stage
    Be a resident from our eligible countries
    Have a fully working product/beta, reasonably close to or in production
    Have received limited press or publicity to date
    Have no known intellectual property conflicts

What do the winners receive Enterprise Firewall?
Apart from the exposure that comes from pitching to the global TechCrunch audience, as well as the live audience of distinguished technologists, entrepreneurs and investors in Nairobi, the overall winner will receive US$25,000 in no-equity cash plus an all-expense paid trip for two to San Francisco to compete in the Battlefield at TechCrunch’s flagship event, Disrupt SF in 2018.

Are costs to attend the pitch-off covered?
No, but TechCrunch will try to find financial assistance for a startup in need of assistance to reach the Nairobi event.

Who picks the startups that will compete?
The TechCrunch editors who run the TechCrunch Startup Battlefield competition will choose the finalists from the application pool Miramar Travel.

Who will judge the pitch-offs?
will select four judges for each theme. They will be noted entrepreneurs, investors and technologists with experience relevant to the category. A TechCrunch editor will moderate the judging and cast the tie-breaker ballot, if needed.

What is the pitch-off format?
Each company will have five minutes to present. The judges will have five minutes to ask questions. Live demos are strongly encouraged.

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