Tag: Open

Mukbang: on the Net you eat with your mouth open – Italian Cuisine

Mukbang: on the Net you eat with your mouth open

Eat noisily, mountains of food and in front of a camera. On Youtube and Instagram ramp serial eaters who want us to see (and listen) everything. To make us feel pleasure, cerebral.

Spaghetti to suck, crunchy pizzas to bite, burgers from which dripping ketchup and mayonnaise, cups of ice cream in which to dip the teaspoons are tortured live every day, in favor of the camera. These videos of girls abusing innocent dishes, victims of scenes of bulimia between the ironic and the psychiatric, are on the Net. It is the new frontier of the foodporn: gastronomic snuff movies, a true horror movie of good manners in social network format.

Mukbang, from Korea with fury

A new generation of youtuber and instagrammer is making a fortune by eating in front of the smartphone lens. It's called Mukbang, it was born in South Korea and in fact the word derives from the Korean food + broadcast (pronounced "mook-bong"). Closely framed, microphone in front of the mouth and with a huge portion of food in front, you take yourself back while eating calories. Disgusting? Viral, just search for the relative hashtag on social media or watch the videos of the planetary star Park Seo-Yeon. Compared to the all-modino Korean dessert, what came later, however, is grotesque, giving rise to senseless challenges to Man VS Food, videos of pathological obese but also to real parodies; where however it is difficult to define the boundary between derision and perversion. There are videos of raw octopus, extra large lobsters, deadly spicy foods and even canned ones …

Us, generations affected by misophonia

Eat with your mouth closed! Don't make noise while chewing! We have all grown up hearing our mother repeat the same thing. A good education requires a certain savoir-faire at table, at sight and at hearing. It is not done, and cultural conditioning is so strong that there are even people suffering from misophonia, literally "hate for sound", which manifests itself with unconscious reactions if one finds oneself close to someone who even whates a chewing gum. Quoting the Amplifon website: «Misophonia is characterized by a negative and intolerant reaction to one or more sounds, regardless of whether it is strong or weak or the acoustic characteristics of the sound itself. The type of sound that triggers the reaction is specific to each individual and can trigger (apparently) unjustified reactions of anger, anxiety or even panic ". This neurological disorder appears to be the result of a negative experience in childhood: Freud would agree. However, scientific literature on the subject is scarce, but actually it is not so difficult to think that snoring, cracking fingers or wheezing can actually get on your nerves. It is more difficult to imagine that, thanks to the sounds, someone can literally feel pleasure.

Brain orgasm

The world is beautiful because it is varied, given that the opposite extreme seems to exist more than anything else people able to experience cerebral orgasms. Nothing to do with the G-spot, the cerebral orgasm is the pleasure caused by auditory or tactile sensations, such as whispering, rubbing fingers on velvet or chewing slowly and noisily. In English it is called Autonomous sensory meridian response, alias A.S.M.R., and it is another of the great trends of the Net. There are young people, mostly women, and this makes one think, who make videos on Youtube in which they comb their brushes, scratch microphones or whisper incomprehensible words. It is relaxing – the followers swear – and the ticking of ice cubes in a glass or the suction of a soup is enough to make the miracle. The girls are dressed and nothing happens to the lousy, there are also the male versions, but if this were a matter of hearing, wouldn't an audio-only podcast be enough? All this use of the oral orifice to swallow giant lobsters, huge bowls of soup or simply to blow over soft duvets raises some questions about the audience of enthusiasts. Anorexics in search of virtual food? Sadists? Onanists? It is pointless to ask too many questions (even if in China if they were made and forbidden it, classifying it as pornography), foot fetishists have always existed. Probably they too now make videos on Youtube, and to paraphrase Andy Warhol, they also have the right to their own 15 minutes of fame.

Dos & Don'ts: how to open a coconut – Italian Cuisine

How do you open the coconut? Watch the video to learn how to break it properly and find out how to make coconut milk

Everyone keeps their own secrets and recipes in the kitchen, but there are some absolutely essential techniques. With i Dos & Don’s let's examine some of the most common mistakes in the kitchen and we reveal how to solve them, thanks to the help of The School of Italian Cuisine.

How to properly open a coconut

The idea of ​​hitting a coconut with a hammer it could be so irresistible as to forget that another fundamental operation is necessary first.
You don't have to break the coconut right away, but practice first of all hole on the end of the walnut tree, where the so-called eyes. You will notice that one of these is usually more fragile and, therefore, easier to drill by simply using a corkscrew or a knife, just like you see in the video.

Turn the coconut upside down and let all the liquid inside it go out. It can be very convenient to place the coconut on a glass, with the hole facing down, and let the liquid flow independently.
Attention, this is not milk, but coconut water! Keep it aside, then we'll explain how to use it to prepare milk.

Finally your time has come: take the hammer and practice firm strokes on the coconut. With the help of a knife, take out the pulp white from the shell and remove the fibrous film that covers it, using a potato peeler. At this point you can rinse the coconut pieces and use them to taste.

If you want store, dip them in their own water, which you extracted at the beginning, or in fresh water. They are kept in the fridge for 3-4 days, changing the water daily.

open the coconut

How to prepare coconut milk

Coconut milk is one vegetable drink to be consumed fresh, but which can be used in the kitchen and not only in desserts. For example, in Asia it is used to stew meat, fish or vegetables.
Coconut milk also has beauty benefits: being moisturizing, can be useful in case of sunburns such as natural remedy, or how mask for the face and for the hair. How is it prepared?

Once the coconut liquid is made, strain it with a sieve to remove impurities and keep it aside. After opening the coconut, pick up his pulp, scraping it with a spoon. frullatela together with coconut water until it is homogeneous.
Finally, you can filter or not the obtained drink, according to your taste, and keep it in the fridge for 2 or 3 days.

Read the article below to find out more coconut recipes!

Back Open Cellars, the largest wine festival – Italian Cuisine

The last weekend of May, Saturday 25 and Sunday 26, in over 800 wineries across Italy are scheduled tastings, walks among the rows, artistic and cultural moments, workshops and mini-courses

Stories of bottles, of families, of companies, told between the rows and the barrels. For 27 years Open Cellars is the largest wine festival in Europe: this year the appointment is for Saturday 25 and Sunday 26 May, in more than 800 wineries associated with the Wine Tourism Movement throughout Italy. This time, too, a journey will be made to discover the uniqueness of the wine-making reality in Italy, of the quality of hospitality, the enhancement of agricultural heritage, and innovation in tradition. While sipping the finest wines. Every company in each region has plans initiatives that will tell the territory, from the Aosta Valley to Sicily and Sardinia.

The proposals

In Basilicata there will be tastings and meetings with the producers, in Campania even yoga in the vineyard in the cellars of the Wine Tourism Movement. THE'Umbria has chosen as its theme The Evolution of the event towards an ever more attentive and sustainable welcome, so that tourists have the opportunity to learn about and appreciate wine production, landscape and culture.

In Lombardy an alternative tasting experience will be proposed: Open Cellars on a Vespa. But Slow Tourism also organizes Walk in the Oltrepò Pavese and the Walk of the Tuchì in the San Martino della Battaglia area. In Piedmont some itineraries between wineries to be traveled by electric bike are being defined, in search of the Big Bench by Chris Bangle, scattered in panoramic points of the region.

The Wine Tourism Movement Tuscany will open the doors to spaces where art harmonises with the food and wine heritage. In Trentino Alto Adige, the cellars will become the location of artistic and musical performances. In Puglia, in addition to tastings of hundreds of labels, verticals, laboratories and mini-courses led by professional sommeliers will be offered.

THE'Abruzzo after 3 years it brings back to 40 the number of participating wineries. In Veneto will come to life CantineAperteMoments, a series of themes and events inspired by the colors of wine, flowers, culture and nature, which will animate the cellars and involve wine lovers.

But also the Wine Tourism Movements of Molise, Calabria, Emilia Romagna, Lazio, Sicily, Sardinia is Valle d'Aosta have in store a series of interesting initiatives, including tastings and meetings, to discover the area and its most prized wines.

In Marche you can download the app Marche Wineries on Tour and collect digital bonus points to guarantee exclusive gifts. In Friuli Venezia Giulia the interactive map with personalized QRcode will guide you through the discovery of each winery, and great attention will be paid to the 2200 years of history of Aquileia, with cycle routes and, on Sunday 26 May, free guided tours. Yeah, it's time to raise the glasses.

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