Tag: crazy

Mayonnaise: 12 rules to keep her from going crazy – Italian Cuisine

Mayonnaise is better if you make it at home. It has a completely different flavor. Be careful, however, not to make mistakes.

There would be no Russian salad, canapés, vitel tonnè, rice salad and many other delicious things if there were no mayonnaise!
The mayonnaise is super versatile and goes well with everything. It can accompany a simple boiled fish, but also white meat or vegetables and makes all sauces softer.

* You may be interested in: THE MAYONESE RECIPE

There is little to do, the one prepared at home is different, tastier, tastier, more genuine. Those who are used to that unmistakable flavor are unlikely to be satisfied with what they bought.
Very few ingredients and an "almost" guaranteed result. Yes, because no matter how much you concentrate, mayonnaise sometimes goes crazy.

How many mistakes can be made in the preparation of the most famous sauce in the world? Many. But there is a solution to error, here's how not to make the mayonnaise go crazy with our advice

Takoyaki, street food octopus balls go crazy in Osaka. Now also in Italy – Italian Cuisine

In Osaka there is a boom in takoyaki, local street food spread all over Japan which consists of meatballs with octopus and mayonnaise and which is now also conquering Italy

In the world there are cities where local street food is deeply rooted in people's daily lives, representing an essential part of the gastronomic and traditional culture. An example of this is Osaka, in Japan, whose local specialty consists of a street food called takoyaki, ubiquitous in every corner of the city. This dish, famous and loved in the rest of the country and increasingly in vogue abroad, consists of delicious meatballs made with batter and octopus, served hot on practical paper boats.

Takoyaki, Osaka street food and one of the most loved in Japan

In the homeland of this cheap and delicious street food there are hundreds of specialized banquets and takeaways, where you can watch the preparation ritual, a regular attraction for the Japanese and a must for tourists. Takoyaki are small and soft balls of batter based on flour, water, yeast and eggs to which they are added inside during cooking boiled octopus pieces (tako), fresh onion slices, red ginger (shoga) pickle, tempura scraps (tenkasu) which give crispness. Meatballs are cooked by street vendors on large plates and turned skillfully and quickly with chopsticks; this procedure allows you to prepare a large number of meatballs in a short time. Take away takoyaki should be crunchy on the outside or soft inside and seasoned with Japanese mayonnaise (made with egg yolks and rice vinegar) and a dense and sweetish brown sauce called takoyaki sauce, similar to Worcestershire, made with soy sauce, fruit and sugar, and finally covered with green algae anori powder and flakes of dried bonito. In Osaka or in other parts of Japan it is possible to find seals of different types, including a typical Japanese sauce with soy and citrus, the goma-give sauce based on vinegar and sesame, sardine and oyster extracts and other ingredients.

The practical paper trays in which they are served usually contain 6 or 10 meatballs, which allows consumers to share them with friends and relatives, but also to buy them from different stalls. This delicious street food, besides being the pride of the city of Osaka, is one of the most loved in all of Japan.
But the takoyaki are not only a popular street food, to be eaten rigorously with chopsticks and to be consumed with beer or other alcoholic drinks, in fact they can be bought pre-cooked and frozen, ready to be heated at home in the microwave or during a picnic with a camping stove, as can be ordered in many restaurants in the country where they are usually served with a side dish of white rice.

The takoyaki to conquer the rest of the world

Given the goodness and simplicity of preparation of these meatballs, as well as their characteristic ingredients and flavors typical of the Rising Sun, it is not surprising that they are widespread in the rest of the world, either as street food or as a specialty of Japanese restaurants. In Italy, takoyaki have only recently appeared, with the opening of two small specialized shops a Milan it's at turin where the meatballs are cooked express on the spot according to the traditional recipe and served with Japanese soft drinks in cans including beer or sake. However, these tasty oriental meatballs are also available in other Japanese sushi bars and restaurants throughout the area.

takoyaki

Photo: takoyaki street food osaka_flickr_ankur p.jpg
Photo: takoyaki osaka polpette polpo_flickr_leng cheng.jpg

All crazy for blueberries! – Italian Cuisine

Black, blue and red: they are all the colors of blueberry, a fruit rich in antioxidants and vitamins, which is harvested on mountain paths in summer.

Pecks, tasty and rich in nutritional properties: blueberries, despite their size, they are a concentrate of vitamins and anthocyanins, pigments with a protective action at the level of the circulatory system. Blueberries are also known for their action on free radicals, responsible for cellular aging. These fruits ripen in the summer, in the undergrowth of the mountainous areas of the Alps and the Apennines, on plants no more than 60 cm high. There are three different varieties: black, blue and red, and all have a high quantity of antioxidant substances, capable of preventing heart disease, slowing down the natural cellular aging process and preventing certain cancers.

Blueberries, where they are found in Italy

Blueberries are found spontaneously from 600 meters up in the fresh and shady woods of the Alps and the Apennines throughout Italy. To collect the dark and juicy berries, since they are small and the seedling is rather low, a special comb is used. But if you collect them for home use it is better to use … children! They will have a great time and are at the right height to get to the bushes!

The blueberry in the kitchen

Whole or transformed into jams, blueberry is a very versatile ingredient, not only in sweet preparations. In northern Europe, in fact, it is often reduced to gelatin to accompany game meats. Also in our kitchens it is often used to prepare risottos or compound to match to mature cheeses.

The best in pastry!

It is in the pastry, however, that the blueberry gives its best. Many are prepared with blueberries cakes, biscuits and canapés: these fruits are suitable both as a filling, together with a custard, and as a decoration. Blueberries can also be made freeze: in this case it is better to use them to create creams or compotes, not to decorate, because with freezing they lose their consistency. With these berries you can prepare tasty ice creams or even sorbets, to be served between courses. But the versatility of this small fruit does not end here: with blueberries you can make refreshing juices or, by distillation, read spirits, to be consumed after a meal.

Blueberries to spread, not just to eat: when a fruit becomes a medicine

It often happens that some foods possess beneficial qualities also from the cosmetic point of view and are used for the preparation of ointments or beauty creams. This is the case of cranberries, which, having many refreshing and astringent properties, are used by specialists as the basis for creams that are used to combat skin blemishes such as couperose. The astringent action blueberry helps in fact to strengthen the capillary walls, reducing this unpleasant visual effect. When you say a remedy for everything …

Antiacne recipe with blueberries

Ingredients: blueberries, water
Cook the berries with a little water and apply them warm with gauze to the skin. The decoction, ie the cooking liquid, can be used to gargle in case of inflammation of the mouth.