Congresso internazionale di cucina a Milano - Identità golose Si è chiusa la 48ma edizione della rassegna scaligera. Con molte luci e qualche ombra Si è chiusa ieri la quarantottesima edizione di Vinitaly, 4 giorni con 155mila visitatori (+6% rispetto al 2013%). Appuntamento al 22-25 marzo 2015 (foto Vinitaly.com) leggi | di Raffaele Foglia | pubblicato il 10-04-2014 in IN CANTINA Sabato in Francia il via del mondiale di pesto 2016. La vetrina di RAP, l'épicerie italienne di Alessandra Pierini al 15 di rue Rodier nel nono arrondissement di Parigi. leggi | di Paolo Marchi | pubblicato il 10-04-2014 in AFFARI DI GOLA DI PAOLO MARCHI Protagonisti e piatti dell'evento di S.Pellegrino per il Fuorisalone. Tutti i protagonisti di “Live in Italian, live from Milan” kermesse organizzata da S.Pellegrino per il Fuorisalone al Superstudio Più di via Tortona: da sinistra, Massimo Bottura, Davide Scabin, Luigi Taglienti, Alessandro Negrini e Fabio Pisani, Enrico Cerea e Davide Oldani. leggi | di Identità Golose | pubblicato il 09-04-2014 in DALL'ITALIA
www.salsus.se Carla's Confections: Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting Oh my heavens! How these cupcakes are a Godsend. Truly truly I tell you, I could eat these every day of my life and I would do nothing but praise how good these cupcakes have been to me (and maybe how bad they have been to my waste line, but that is just simply besides the point). I first made this recipe in full cake form. You may have seen the picture on Instagram. I made this Ombre Rose Cake for my sister-in-law's baby shower a few weeks back with this same pumpkin spice cake recipe. Ok, now lets get back to these delightful cupcakes. After the baby shower when everyone was saying how tasty the cake was, I knew I had to make it again. As much fun as the rose cake was, it is a bit of work, and this time around, there was no one to admire the hard work to put into it, so I opted for the easier, yet just as delicious, cupcake version. So without further ado, I present you with my pumpkin spice cupcakes with cinnamon cream cheese frosting.
Curious Cook Best Emerging Chefs | & Creators/Thinkers in the Kitchen Nathan Myhrvold Official Site Alta Volada About Modernist Cuisine Welcome to The Cooking Lab, home to Modernist Cuisine. Explore the space where the team does its research, recipe development, photography, and copious amounts of mad science. Modernist Cuisine is an interdisciplinary team in Bellevue, Washington, founded and led by Nathan Myhrvold. The group includes scientists, development chefs, and a full editorial department—all dedicated to advancing the state of culinary art through the creative application of scientific knowledge and experimental techniques. The Cooking Lab is home to a state-of-the-art research kitchen and laboratory that is the backbone of Modernist Cuisine. Stocked with a centrifuge, rotary evaporator, freeze dryer, rotor stator homogenizer, pizza oven, laser cutter, autoclave, and even a soft serve machine, the lab is a culinary wonderland. Dr.
Gastroeconomy To Live, the Oyster Must Die While Bram piloted the boat back and forth, the lads worked the levers that lowered the dredge. We then towed it along the bottom, before the hydraulics winched it back up again. The dredge is made of nylon mesh and chainmail, and is about three feet across and a foot high. Its trap door opened to dump dozens of oysters onto a shelf on the transom. It was hard work and, while they did it, Bram chatted to me about how glad he was not to have to do it himself any more. It felt a little like sheep farming, if sheep farming were conducted with a giant scoop dangling from a helicopter. It did indeed seem a curiously random business. What the oystermen needed to do to win protection was to systematise this process. It would be a treasure map with a giant ‘X’ marking the spot of every hidden cache of shellfish loot. But finding out how many oysters there are, and where they live, was going to be hard. “There is nothing to say that someone can’t come in and take the oysters.
Easy French Macaron Recipe (Macaroons) | HowToCookThat : Best Birthday Cakes Desserts Parties Gingerbread Houses & Cake Pops I am often asked why have my macarons failed?! Why are there no feet?! Why have the macaron shells cracked? The picture above shows the 200 year old macaron recipe, they called them almond puffs. French Macaron Recipe Ingredients 4 large egg whites (or 5 small) 140g (4.94 ounces)1/3 cup or 70g (2.47 ounces) caster sugar [*US cups 1/3 cup plus 1 tsp] 1 1/2 cups or 230g (8.11 ounces) pure icing sugar [US cups 1 1/2 cups plus 4 tsp] OR 1 3/4 cups 230g (8.11 ounces) icing mixture [US cups 1 3/4 cups plus 4 tsp] 1 cup or 120g (4.23 ounces) almond meal [US cups 1 cup plus 3 teaspoons] 2g (0.07 ounces) salt (tiny pinch) gel food colouring (optional) (*cup measurements are metric cups where 1 cup=250ml in the USA cups use customary units so 1 cup = 236ml so you need to add a little bit extra as detailed in the recipe.). Macaron Recipe Directions Preheat the oven to 150 degrees C PLEASE make sure you watch the macarons FAQ and troubleshooting video. Filling your macaroons howtocookthat.net