Tag: Film

Film recipes: the fried chicken from "The Help" – Italian Cuisine

From the movie "The Help" here is the recipe for fried chicken, a typical dish from the southern United States. But also in Mexico, Jamaica and China

It is the dish that everyone agrees on, a mix of flavors and smells that smell of tradition. Let's talk about the fried chicken, a great classic of Southern United States cuisine that cinema has often told in his works with great skill. One of the most successful is undoubtedly The Help, the 2011 film directed by Tate Taylor that sees Minny Jackson, masterfully played by Octavia Spencer, winner of the Oscar award thanks to this role, intent on cooking the chicken until it becomes golden, reaching the crunchiness that makes it irresistible for anyone .

The Help @Instagram; https://www.instagram.com/explore/tags/thehelpmovie/ — The Help @Instagram (https://www.instagram.com/explore/tags/thehelpmovie/).

History

The origin of the dish is to be traced during the Great Depression, more precisely in a restaurant along the way from Kentucky to Florida run by Harland Sanders who, once the recipe for fried chicken was patented, decided to supplement his salary by selling it in local property of others at 5 cents per chicken. Ten years later, the number of outlets became 600 throughout the nation, renamed as "Kfc", a fast food chain now run by Pepsi Cola and one of the most famous in the world. However, fried chicken is not the prerogative of the American tradition. Declined in different flavors and accompaniments, it is also present in Mexico, Jamaica and China, where it has the same success.

recipe

Before starting with the preparation, you need 6 pieces of chicken (overweight and wings), 150 g of flour, 300 ml of buttermilk (serum with a sour taste deriving from the transformation of cream into butter), 1 tablespoon of salt, ½ teaspoon of pepper black, ½ smoked paprika and vegetable oil. Take a fairly large bowl and put the chicken inside pouring the buttermilk with salt over it. Cover everything and leave to rest in the fridge for at least 8 hours. Then pull out and remove the excess marinade with a wire rack. Bring a deep dish on which to place the flour to which, previously, we will have added salt, pepper and paprika. Insert 2/3 pieces of chicken in the flour, take a pan, add the vegetable oil and heat up to 190 degrees. Then lay the chicken pieces in such a way that they do not touch each other and let them go until they are perfectly golden and crunchy. For those who prefer a thicker rind, it will be sufficient to flour the pieces a first time and let them rest for 15 minutes before repeating the operation.

Film recipes: the hamburger of "The Founder" – Italian Cuisine

It is difficult to really trace those who first had the idea of creating the hamburger bun as we know it today. Because the burger belongs to everyone, as well as pizza and other iconic foods of our history

The idea of the so-called "express system" was first given to the brothers Dick and Mac McDonald: it was the fifties when they opened the first fast food in the history of America, the one that allowed them to order a Hamburger and to consume it in a very short time, without the classic expectation reserved for drive-ins. However, to make the McDonald's chain what it is today was Ray Kroc, the one who first sensed the potential of the industry turning it into a billion dollar empire. Story told by thread and sign by the director John Lee Hancock in the film The Founder of 2016, with Michael Keaton in the main role, ruthless and ambitious. To watch the film, however, it is hard to resist the temptation to order a tasty hamburger, probably one of the most iconic dishes of American cuisine, but where exactly does it come from?

The Founder of 2016, with Michael Keaton — The Founder, 2016, with Michael Keaton.

Hamburger: history

The term derives from "Hamburg", or Hamburg, the second largest city in Germany. It seems, in fact, that the first German migrants to export the hamburger recipe in the United States were. Minced meat, in the fifteenth century, was considered a delicious food in Europe, exactly the opposite of what is considered today, precisely because of the very competitive prices of fast food like McDonald's. The burger as we know it today, however, seems to derive from the intuition of the Texan Fletcher Davis, recognized by the historian Frank X. Tolbert as the "father of the hamburger", inspired by thehamburg steak very popular in 18th century Hamburg, one of the dishes most requested by sailors during their travels. The first restaurant to put it on the menu was Delmonico's in New York, in 1826, but there are many theories regarding the authorship of the dish: from the Menches brothers, who in the year 85 would have ground beef in the absence of the sausage, to the fifteen year old Charlie Nagreen , who would have invented the dish at the Seymour Fair. The truth is that we will never know the name of the one who first thought of putting the beef between two tender slices of bread: the burger belongs to everyone, as well as the pizza and other iconic foods of our history.

Hamburger: the recipe

For the preparation prepare 4 classic sandwiches, 300 g of ground beef, black pepper, lettuce, 2 red tomatoes, 1 large onion, 1 cucumber, 40 g of Heinz Tomaso Ketchup. Cut the sandwiches in half and toast them on a hot plate. In a bowl season the ground meat with pepper and salt to taste, then form 4 burgers with a pastry cutter. Cook them on a plate sprinkled with coarse salt for about 7 minutes, turning them halfway through cooking. Meanwhile, cut the tomatoes, onion and cucumber into thin slices. Lay the lettuce leaves, the tomato and the still warm burgers on each sandwich and finally add the onion, cucumber and complete with Heinz Tomato Ketchup.

Film recipes: the strudel of "Bastardi senza gloria" – Italian Cuisine

The genius of Quentin Tarantino meets the strudel. Thus was born one of the most iconic scenes of contemporary cinema. The film? "Inglourious bastards" of course

Can one apple strudel with the cream being the center of a scene worthy of a Hitchcock movie? If the title in question is Inglourious Basterds of Quentin Tarantino, the answer is yes. Only he could use a cake as a double-edged sword between a Nazi captain and a well-intentioned Jewish girl. Only he could make a forkful of that sickening strudel because of the image he evokes: that of one who submits to the will of a wicked man who hopes only to make her fall into his net, to humiliate her, to show her who she is. Waiting for the fresh cream to arrive, Hans Landa, played by the Oscar-winning Christoph Walz, challenges Shoshanna to taste a piece of the dessert before devouring it with a loathsome voracity, completely out of control, like a beast. The scene, one of the most iconic of Tarantino's filmography, also shows well the many nuances of strudel, a dessert with a controversial history that has never agreed with those who attribute their authorship.

Frame from the Quentin Tarantino film — Frame from Quentin Tarantino's film "Inglourious Basterds".

History

Associated with the culinary tradition of Trentino-Alto Adige, the strudel has distant origins, especially Turkish. Around the seventeenth century, with the Ottomans occupying Hungary, an apple cake called Baklava was very popular. A recipe that the Hungarians revisited transforming it into the current strudel that, slowly, took hold in Austria and in certain territories of northern Italy. In Trentino-Alto Adige the dessert has had a great success especially thanks to the numerous cultivations of apples present in the territory: main ingredient of the dessert.

How to prepare

Ingredients

The version that we propose, unlike the renette of the original one, will be with the variety of golden apples. It starts with 130 grams of 00 flour; 9 g of seed oil; 30 ml of water; 54 g of eggs and 1 pinch of salt for the pastry. For the filling, instead, we will use: 750 g of golden apples; 60 g of breadcrumbs; 50 g of raisins; 1 teaspoon dicannella powder; 60 g of sugar; 50 of butter; 25 of toasted pine nuts; and 2 tablespoons of rum.

Method

Place the flour in a fountain, add the beaten egg, salt, oil and a little water in its center. Work everything by hand until you find yourself with a soft, smooth and shiny ball, which must be left to rest in the fridge covered with film for at least 10 minutes. At this point, spread a cloth or a tablecloth on the table, flour and begin to roll out the dough until it is fine enough. Switch to the filling now. Put the peeled apples in a bowl and cut them into wedges and then into very thin slices, add the pine nuts, cinnamon, sugar and raisins that you will have previously rehydrated in the rum and then wrung out. Mix with energy and then spread the filling evenly on the dough. At that point, start rolling it gently. Close the strudel pressing the edges of the dough and place it carefully on a baking sheet with parchment paper. Bake at 160 ° and after about 15 or 20 minutes brush the surface with a little lightly sweetened milk and put it back in the oven. Once cooked, sprinkle with icing sugar.

From the movie "The Help" here is the recipe for fried chicken, a typical dish from the southern United States. But also in Mexico, Jamaica and China

History

recipe

It is difficult to really trace those who first had the idea of ​​creating the hamburger bun as we know it today. Because the burger belongs to everyone, as well as pizza and other iconic foods of our history

Hamburger: history

Hamburger: the recipe

The genius of Quentin Tarantino meets the strudel. Thus was born one of the most iconic scenes of contemporary cinema. The film? "Inglourious bastards" of course

History

How to prepare

Ingredients

Method

It is difficult to really trace those who first had the idea of creating the hamburger bun as we know it today. Because the burger belongs to everyone, as well as pizza and other iconic foods of our history