Tag: bad

Mussels: 30 bad, but good recipes – Italian Cuisine

Pelosette, full of scale and attached to the rocks. The mussels will also be the ugly ones of the sea but … what goodness!

With or without shell, mussels are the most popular soul of the sea. Low cost, good yield, simple to clean, cook and taste: mussels are a real resource! Widespread on the Italian coasts, they are queens of traditional and innovative dishes and perfect for cooking in a pot, in the oven and even fried. There are also those who do not give up raw mussels with a splash of lemon, but it is a somewhat risky habit. Cooking them is in fact the best way to select the inedible ones, which will remain closed despite the profuse heat. To prevent them from drying out then, it is always good to subject them to light cookingenough to cook the delicate fruit and release an intense sea aroma.

Here is how to taste the mussels to explore all the possible combinations with fish, vegetables and legumes traveling from the appetizer to the second: battered skewers, stuffed mussels, bacon and apricots, au gratin, filled, spicy velvety with black rice, linguine on tomato cream and sea water, bocconcini mussels and courgettes, au gratin with chips and corn, sour salad of vegetables, mullet stewed with crunchy waffles, alla marinière with french fries, shells, peaches and radishes, guitar spaghetti with mixed shells, mixed shells and bulgur, Mediterranean mussels, chickpea soup with spinach, fusilli with crusty bread, omelettes with mussel sauce and caper ice cream, all'ascolana in tomato sauce, spicy, yellowtail and shrimp, peppered with fasolari and crennel telline, fish soup Crotonese with seafood and spaghetti, mixed shells with red onions and pine nuts, au gratin with chickpeas, soup, mackerel and vegetables, wave risotto with mussels and octopus, barley and cuttlefish, skewers of stuffed mussels and linguine.

30 recipes with mussels

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What is lecithin? Is it good or bad? Everything you need to know – Italian Cuisine

It is obtained mainly from soybeans, the legume more like meat than there is. In theory it does much more good than harm. Practically? Controversial, just like soy sauce is.

Lecithin is a miscela of phospholipids present in all plant and animal cells. That extracted from soy is the most used in thefood industry, mainly due to its function as emulsifier natural fat (that is, it has the ability to hold together aqueous substances and fatty substances, normally not miscible with each other). IS ubiquitous for example in ice cream, in homogenized milk and in sauces such as mayonnaise. It is also used a lot in industry cosmetic and pharmaceutical in the preparation, balms and ointments.

At the health level, its main property is that of fights excess cholesterol (here the other elements in the diet that help to increase the "good" cholesterol and keep the "bad" cholesterol at bay). In fact, lecithin prevents the cholesterol in the blood from being deposited in the arteries and cleans the jars from the fat that has settled on them. And soy lecithin, in this sense, is particularly effective: is present in soy beans and also in soybean oil, if cold pressed. Although to a much lesser extent than in soybeans, it is still found in egg yolk in primis, in the walnuts, and then yeast, oils vegetali, legumes such as lentils is peas, cauliflower, cereals and in particular in rice and in the wheat germ, in fveal egato and in milk.

THEand its properties do not end there: the lecithin improves metabolism body e promotes fat digestion. Rafforza antioxidant action of some vitamins, in particular A and E – for this reason, on an industrial level, it is also appreciated because it blocks the fat rancidity. IS rich in omega-3, omega-6 and minerals such as iron, calcium and phosphorus. Recent studies also indicate it as potentially beneficial in Alzheimer's, since the choline contained in it favors brain functions and improves memory skills. Finally it carries out action reconstituent, good for the liver and nervous system. CWith all these fantastic properties, what contraindications could it ever have?

Well, first of all the notorious GMOs: if the data say that at least 80% of soy world-wide is genetically modified, experts say that by now we can no longer speak of non-GMO soy on the planet Earth, including countries like Italy, where in theory it should not be. With all the problems that GMOs involve.

Second but not secondary: lecithin is obtained through a highly industrial process, and as we know foods and ingredients, more are industrially processed, less they are genuine and healthy. It is shown for example that in highly processed food the antioxidant action is lost and Omega-3 is lost. Furthermore, doubts about the carcinogenic (but also mutagenic, or damage to DNA, and other) potential of substances such as lecithin are not yet avoided. That is obtained from soy by mechanical extraction orppure extraction chemistry, using substances such as the hexane (a solvent); the acetone, thepetroleum ether, the'ethanol, the benzene, in addition to hydrogen peroxide to whiten it. This does not prove or mean that it is toxic in itself, but it is certainly not a fruit just picked from a tree that grows in an orchard biodynamic …

Carola Traverso Saibante
November 2019

DISCOVER THE COOKING COURSES OF SALT & PEPE

Joker: what a bad guy eats at the table – Italian Cuisine

"Joker" film is blockbuster. But who really is the Joker man? What suffering marked it? What does it eat?

Emaciated, with a curved back and uncertain gait, disjointed like torments that it hides in the depths, without a layer of makeup that can cover it. This is how it presents itself Joaquin Phoenix's Joker homonymous Todd Phillips movie, the first cine-comic to have won the Golden Lion at the Venice Film Festival which is conquering the highest step of the box office a little everywhere. In the first days of programming, the film earns 93.5 million dollars in the United States alone, while the global collection currently reaches 245.7 million, one of the highest ever recorded so soon after its release at the cinema. And if the debate about whether it is a bluff or a masterpiece is very intense, everyone seems to agree in recognizing Phoenix as an extraordinary talent, an expressive force that manages to represent the mental disorder that the protagonist suffers with a disarming simplicity, which almost puts the chills.

What does the Joker eat?

The character of Arthur Fleck, the failed comedian who aspires to a stand-up comedian career and who will become one of Batman's most bitter enemies, is considered by many to be the villain par excellence, one of the most disturbing and successful presences in the universe of the DC Comics, where it appears for the first time in 1940, when the world was torn apart by war and to Gotham the Dark Knight fought against a sadist with the smeared face who loved to terrorize the innocent. Few villains are so well aesthetically connoted as Joker: green-dyed hair, the purple suit sewn on him and a lopsided smile, which shows the teeth consumed by wear with a certain pride. Of the eating habits of the psychopathic clown, Phillips's film tells us little: Arthur played by Phoenix is incredibly thin, marked by the bruises of beatings and made alive by a nervous laugh that explodes in his mouth like a firecracker. Something more about his favorite foodhowever, the Batman comics from which it is derived tell us. Joker, a stateless person whose society has turned its back to him and who, for this reason, declares war on the system for the sole purpose of no longer feeling an outcast, but a savior, feeds mainly on rubbish, food remnants that drive him to to fuel more out of necessity than a real need to appease hunger pangs.

An eclectic appetite as his personality, which focuses on rotten foods as rotten he feels inside, rejected by those closest to him and animated by a madness that leads him to unleash an unprecedented violence, which does not seem to appeal to any remnant of rationality. Carbohydrates and fats are not part of his diet, even if the yellowed or even missing teeth that we see through his smile suggest that he does not disdain sweets, probably candies. The sugar, in fact, keeps it active, gives it the energy needed to carry out its plans and alert all the active forces of Gotham. Especially since recovering the sweets, especially for a character like Joker, is as easy as drinking a glass of water: obtaining supplies at petrol stations or in suburban stores becomes a delight, a criminal activity like many others, but that is necessary to its sustenance. And it doesn't matter if his body looks dry like a pincushion: an appointment with a dietician is probably the last thing he would need.

Photo: frame taken from the film.