tag:blogger.com,1999:blog-21234927135508675882024-03-05T09:55:34.359+02:00Espresso Style"Leave the gun! Take the canolli!" Clemenza, The GodfatherEspresso Stylehttp://www.blogger.com/profile/11944789468089108791noreply@blogger.comBlogger185125tag:blogger.com,1999:blog-2123492713550867588.post-55659335438262108092013-05-10T15:26:00.001+03:002013-05-10T15:26:29.428+03:00Amazing shaddow art of <a href="http://larrykagansculpture.com/">Larry Kagan</a>!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://ww3.hdnux.com/photos/13/33/35/2996038/3/628x471.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="441" src="http://ww3.hdnux.com/photos/13/33/35/2996038/3/628x471.jpg" width="640" /></a></div>
<br />Espresso Stylehttp://www.blogger.com/profile/11944789468089108791noreply@blogger.com0tag:blogger.com,1999:blog-2123492713550867588.post-6145035182436525312012-07-19T13:11:00.002+03:002013-06-06T16:09:02.267+03:00Anthony Bourdain Quote No. 06<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0345whcsjumrT7gANj_mXd08jvzV30dkP__Ju4ApsfDbxnlrbZd-vZg5o-cl2WCtljX2tk1BSdObKH58DSaWOyJ-cr4hjZ07wytz-JMghF4lxrlvpnUqljNeeJ0C6yM2vbXRTxhNFxGg/s1600/Chef-Anthony-Bourdain-001.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0345whcsjumrT7gANj_mXd08jvzV30dkP__Ju4ApsfDbxnlrbZd-vZg5o-cl2WCtljX2tk1BSdObKH58DSaWOyJ-cr4hjZ07wytz-JMghF4lxrlvpnUqljNeeJ0C6yM2vbXRTxhNFxGg/s400/Chef-Anthony-Bourdain-001.jpg" width="400" /></a></div>
"Slippin' on my whites is like slydin' into a warm bath!" in the beginning of the "Into the Fire" No Reservations Show. <br />
<br />
Got to admit: he's got a nice way of saying things!Espresso Stylehttp://www.blogger.com/profile/11944789468089108791noreply@blogger.com0tag:blogger.com,1999:blog-2123492713550867588.post-85788014872179467052012-05-05T15:49:00.000+03:002012-05-05T15:49:08.441+03:00Almost Picking Up Chicks<iframe allowfullscreen="" frameborder="0" height="315" src="http://www.youtube.com/embed/S-WvvFQ_x9M" width="560"></iframe>Espresso Stylehttp://www.blogger.com/profile/11944789468089108791noreply@blogger.com0tag:blogger.com,1999:blog-2123492713550867588.post-75079508553715535392012-04-01T18:03:00.000+03:002012-04-01T18:03:27.595+03:00Parsley Pesto & Egg Yolk Spaghetti<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjv6zd56s6uK7vBUEn2-nK4p1YA84NSZuxv5f8bbT4GUR9aRaMiOlR1j0VC8_0M3BlwQiopfhAPCPBtexGU387I_razkdFn2QN1pMtU9dU8lvDCWorpXlqZ6-3LHm8-e1K8uJavJivNlU/s1600/IMG_6778.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjv6zd56s6uK7vBUEn2-nK4p1YA84NSZuxv5f8bbT4GUR9aRaMiOlR1j0VC8_0M3BlwQiopfhAPCPBtexGU387I_razkdFn2QN1pMtU9dU8lvDCWorpXlqZ6-3LHm8-e1K8uJavJivNlU/s640/IMG_6778.jpg" width="640" /></a></div>
<div style="text-align: justify;">
Well, to be honest it's not exactly a pesto. I took inspiration (as on so many other occasions) from Jamie Oliver and put together one of the most simple and delicious pasta dishes. In fact, I guess that with pasta, simplicity is the key: keep it simple, good ingreds, watch, learn, practice, eat right away!</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
INGREDIENTS:</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
</div>
<ul>
<li>spaghetti pasta;</li>
<li>2 cloves garlic;</li>
<li>a big handfull parsley leaves (extra for garnish);</li>
<li>2 tablespoons grated pamesan cheese per serving;</li>
<li>1 egg yolk per serving;</li>
<li>2-3 tablespoons extra virgin olive oil per serving;</li>
<li>salt, coarse ground black pepper;</li>
<li>a few drops lemon juice (optional).</li>
</ul>
<br />
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
So, in a stone mortar crush 2 garlic cloves with salt (acts as an abrasive and draws moisture from the garlic making it pasty). Then pick the leaves from a good bunch of parsley (about how much you can squeeze into the mortar bowl). Crush well by hitting and with circular motions of the pestle. Poor in some olive oil, a few tablespoons. To make it more pesto like, you can add grated parmesan and pine nuts. I did not.</div>
<div style="text-align: justify;">
In stead I put the grated parmesan in a bowl and to that I added one egg yolk per serving. Stir well and add olive oil to taste. The same with coarse crushed black pepper. No fire so far!</div>
<div style="text-align: justify;">
Add the garlic parsley mush to the egg and parmesan. It must have reduced to a spoonfull by crushing it. </div>
<div style="text-align: justify;">
Jamie adds some lemon juice. I added very little, just a few drops. It's true that it can bring a nice flavour to the dish but it can ruin it just the same. I personally like the olive oil flavour better.</div>
<div style="text-align: justify;">
Boil the pasta in salted water and when al dente just add it to the sauce bowl without straining it too much. Starchy pasta water is welcome to thin the sauce and give it a velvety consistency. Coat well the pasta and serve immediately with extra parsley leaves and grated parmesan.</div>
<div style="text-align: justify;">
It's a great pasta sauce idea which combines the velvet sauce of the carbonara with the freshness of the parsley and fruity olive oil.</div>
<div style="text-align: justify;">
It was so goo that I scooped up the remainder of the sauce from the plate with a loaf of bread. Enjoy!</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIoe4Sbu5W_Mhp2F6LxiIixRupE20mSIlVlwFQXey1BSkRbLlZkDM5nWNbb6XulL4TUTYQ8kFbk3jrCC98vt0xa5qLjzjKEqtGmB6_6Kb-DiImcyZLK1jXibQjQ3wnrWWvZkzdzYYwmz8/s1600/IMG_6787.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIoe4Sbu5W_Mhp2F6LxiIixRupE20mSIlVlwFQXey1BSkRbLlZkDM5nWNbb6XulL4TUTYQ8kFbk3jrCC98vt0xa5qLjzjKEqtGmB6_6Kb-DiImcyZLK1jXibQjQ3wnrWWvZkzdzYYwmz8/s640/IMG_6787.jpg" width="640" /></a></div>
<div style="text-align: justify;">
<br /></div>Espresso Stylehttp://www.blogger.com/profile/11944789468089108791noreply@blogger.com0tag:blogger.com,1999:blog-2123492713550867588.post-5697847034964570962012-03-04T19:01:00.001+02:002012-03-04T19:01:57.249+02:00Espresso Style Recommends: U Parlamentu Restaurant, Prague<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSPD4QqYe7hN_DgNe8Xmo_jpPDgak0pZu9IeLhAIXVm3oUV-7CeerwQkPszfsn-KOZtTu9XF8coZYYTcDTnvUxqNsEuOH77lvGd2wEXdKF0mt40T53njHHv_ATIlGMiO-1BLpQjHRZs2w/s1600/2011_12_17+264.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSPD4QqYe7hN_DgNe8Xmo_jpPDgak0pZu9IeLhAIXVm3oUV-7CeerwQkPszfsn-KOZtTu9XF8coZYYTcDTnvUxqNsEuOH77lvGd2wEXdKF0mt40T53njHHv_ATIlGMiO-1BLpQjHRZs2w/s640/2011_12_17+264.jpg" width="640" /></a></div>
<div style="text-align: justify;">
In the historical and administrative centre of Prague, on the Valentinska street, right on the corner you can find U Parlamemtu restaurant. A quick glance through the window will give you a hint that the restaurant is a genuine Prague eatery, not too fancy and not too shabby. Why? Because at the tables placed not too close together sit Prague locals. You can tell by the faces, the clothing etc. There are bearded men drinking beer, women, and one or two whole families.</div>
<div style="text-align: justify;">
Ok, once inside, you sit comfortably on squeeky wooden chairs at wooden tables next to wood plated walls. Atmosphere is genuinely friendly, people go about their business eating and drinking the good stuff.</div>
<div style="text-align: justify;">
A young waitress with a smile on her face welcomes you and she knows the house specials without checking the menu. Just two brands of beer on the menu, one light pilsener and one dark. Both Prague genuine delicious beers.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYBL7mT5dxR7P3RD2YHGPxVbRtKBP2cNS_xTp0Kn6cJMAaJjry21Iy5wEUxipGl8J7QC1XwXFC8XIkhylKH8xk6_gPybBCFE6vhHkU1WvVRu-hoFVWziOWVtrKp5mWCl9q9mwuFmCiCxg/s1600/2011_12_17+254.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYBL7mT5dxR7P3RD2YHGPxVbRtKBP2cNS_xTp0Kn6cJMAaJjry21Iy5wEUxipGl8J7QC1XwXFC8XIkhylKH8xk6_gPybBCFE6vhHkU1WvVRu-hoFVWziOWVtrKp5mWCl9q9mwuFmCiCxg/s640/2011_12_17+254.jpg" width="640" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
You get a pint and unwind a bit. As a tourist that has just walked a few hours you are hungry and want to taste some Prague local traditional local specialities. Get the rabbit and duck roast with the omnipresent bread and potato dumplings. </div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzGnJ-pPNPr4_kT4iWtPK-9Ix3G6LSyMmoT4SHQpvmAvDZAZAnFRqoFk7fwkqQJsgwQUIK3jmXjSzP4QzzLA6PD-z4W-spAB2U2k5jk5TcwO4mayfEbbCuwUmAwH7O_5G_syMng-GFIPc/s1600/2011_12_17+260.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzGnJ-pPNPr4_kT4iWtPK-9Ix3G6LSyMmoT4SHQpvmAvDZAZAnFRqoFk7fwkqQJsgwQUIK3jmXjSzP4QzzLA6PD-z4W-spAB2U2k5jk5TcwO4mayfEbbCuwUmAwH7O_5G_syMng-GFIPc/s640/2011_12_17+260.jpg" width="640" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Good choice: the roast meat is tender and doesn't feel old, dumplings are incredibly light and fluffy. The spinach on the rabbit dish is real spinnach (fresh, not frozen). Sauerkraut is sauerkraut!</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: justify;">
Espresso Style verdict: a bouchon like restaurant in the muddle of Prague, honest, genuine, not a rip of like many other joints around there, packed with locals where you can enjoy good beer and perfectly done Czech traditional specials. 5 stars out of 5 for food, 5 for service, 5 for atmosphere! </div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0O1VIjx4euQh1igRiU1-e1Cgg1-EnsYXDG7JtX8c2Lhq3pSCjQGOr820MCdepKozX73FAXjnprAwEaRc9DjzE0tWoDcGJtN3Z3l-t8pAz3aFB6E3OaHMgbM2GsD7HyXlVSgcMA_Bvlnk/s1600/2011_12_17+266.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0O1VIjx4euQh1igRiU1-e1Cgg1-EnsYXDG7JtX8c2Lhq3pSCjQGOr820MCdepKozX73FAXjnprAwEaRc9DjzE0tWoDcGJtN3Z3l-t8pAz3aFB6E3OaHMgbM2GsD7HyXlVSgcMA_Bvlnk/s640/2011_12_17+266.jpg" width="640" /></a></div>
<div style="text-align: justify;">
</div>Espresso Stylehttp://www.blogger.com/profile/11944789468089108791noreply@blogger.com0tag:blogger.com,1999:blog-2123492713550867588.post-65716891721380103272012-01-07T16:46:00.001+02:002012-01-07T17:08:02.915+02:00Knife Sharpening And Care With Julia ChildI find this video that I bumped into while looking for a <a href="http://www.youtube.com/watch?v=D-BRWSN2PV4">French Onion Soup recipe on Youtube</a> so great and charming. It's Julia Child speaking with such conviction about the knives she uses in the kitchen and the importance of using and mentaining a sharp knife. She is bothered by the kitchens she visits in wich she hardly ever finds a sharp knife. I'm so with her on that one!<br />
<br />
<iframe allowfullscreen="" frameborder="0" height="315" src="http://www.youtube.com/embed/ov-bABZHXM8" width="420"></iframe>Espresso Stylehttp://www.blogger.com/profile/11944789468089108791noreply@blogger.com0tag:blogger.com,1999:blog-2123492713550867588.post-2024076107078894842012-01-05T18:27:00.000+02:002012-01-06T09:51:58.213+02:00Chicken Liver Pate<br />
<div style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPImYiY2lq7vQVvCUQxyjMGkNdnk2aJjvEBGheU_dbBf-IPX-qpx1pxd2xxUmApYNt7XrF8-9xwhZxMrj5LYYAl5PlaCj3-m1sqY2Lr3kBBRGUEwxZWkQVOnuNxCIUAHMMv0CBNQWQ-E0/s1600/chicken+liver+pate+%25282%2529.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPImYiY2lq7vQVvCUQxyjMGkNdnk2aJjvEBGheU_dbBf-IPX-qpx1pxd2xxUmApYNt7XrF8-9xwhZxMrj5LYYAl5PlaCj3-m1sqY2Lr3kBBRGUEwxZWkQVOnuNxCIUAHMMv0CBNQWQ-E0/s640/chicken+liver+pate+%25282%2529.JPG" width="640" /></a>The pate's are a spread for
tartines or slices of bread made from liver. Almost any liver works but the
most used are chicken, pork, rabbit. Of course, the higher end of pate
is duck or goose pate. Nowadays you can buy pate of all kinds in cans
but I've discovered (that what I should have remembered from my childhood) that you can easily can make your own pate in house.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi02IIs-7M5Em_vYm-c8BbxEssgbSpdF3ujnZtap4-h7gNu8O_84V530WkREost1JyAxsy3jfMgfbgqrF-fuKA-p1d1z50c8cM2E9IU9F8G2Nm_tH5QfydDZakq1iaZu_MfFHqVgrfies8/s1600/chicken+liver+pate.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi02IIs-7M5Em_vYm-c8BbxEssgbSpdF3ujnZtap4-h7gNu8O_84V530WkREost1JyAxsy3jfMgfbgqrF-fuKA-p1d1z50c8cM2E9IU9F8G2Nm_tH5QfydDZakq1iaZu_MfFHqVgrfies8/s320/chicken+liver+pate.JPG" width="320" /></a></div>
<div style="text-align: justify;">
INGREDIENTS (for a medium bowl):</div>
<div style="text-align: justify;">
<br /></div>
<ul>
<li>500 gr. chicken lliver;</li>
<li>1 big onion;</li>
<li>1 clove garlic;</li>
<li>3-5 strips bacon;</li>
<li>200 gr. butter;</li>
<li>100 ml. white wine, dry (can use sherry, port, etc.);</li>
<li>2-3 bay leaves;</li>
<li>1 handful parsley; </li>
<li>salt, pepper, mustard seeds (optional).</li>
</ul>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
HOW TO MAKE:</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
First
dorp a little knob of butter into a frying pan and add the onion cut
julien and the minced garlic. After the onion has softened add the bacon
cut into 1-2 cm. bits and fry to render the fat from it a little bit.
After 10 minutes of cooking you add the chicken livers and cook them all
on medium heat for 15 minutes stiring occasionally. Middway through the
cooking process add the glass of wine. Oh, the flavors!</div>
<div style="text-align: justify;">
Season
well with salt, pepper, bay. Beware the salt in the bacon. After the
livers are well cooked through, add the chopped parsley and turn off the
heat and let cool for a wile. Remove the hard bay leaves and blend all
the composition in a food processor until smooth. Fill a serving bowl
with the paste and seal the top of it with the rest of the butter that
you've liquefied beforehand. I've gone easy on the butter, but you must
know that the base recipe calls for 1 cm. thick butter cap on top of the
pate bowl.</div>
<div style="text-align: justify;">
Refrigerate it when it has cooled enough and serve in the next few days on toast! Try it with toast and dijon mustard!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicDBiNkOXLaIsESZFYY7XyGpMaUrOYVBXrptA1D5PPr7smyTWqk5TaDMpSo4ciKgqHHg_6zn8q6M3eDjfkYPQ9Z3HRcre7JsF423A16gb0jD_XvmRElPLIhg_ghyphenhyphenHE2NRDJNDJx_oTgsk/s1600/chicken+liver+pate+%25281%2529.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicDBiNkOXLaIsESZFYY7XyGpMaUrOYVBXrptA1D5PPr7smyTWqk5TaDMpSo4ciKgqHHg_6zn8q6M3eDjfkYPQ9Z3HRcre7JsF423A16gb0jD_XvmRElPLIhg_ghyphenhyphenHE2NRDJNDJx_oTgsk/s640/chicken+liver+pate+%25281%2529.JPG" width="640" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPImYiY2lq7vQVvCUQxyjMGkNdnk2aJjvEBGheU_dbBf-IPX-qpx1pxd2xxUmApYNt7XrF8-9xwhZxMrj5LYYAl5PlaCj3-m1sqY2Lr3kBBRGUEwxZWkQVOnuNxCIUAHMMv0CBNQWQ-E0/s1600/chicken+liver+pate+%25282%2529.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a>Espresso Stylehttp://www.blogger.com/profile/11944789468089108791noreply@blogger.com0tag:blogger.com,1999:blog-2123492713550867588.post-48168410501845505572011-11-21T20:38:00.001+02:002011-11-21T21:33:26.287+02:00Espresso Style Recommends: Irish Pub, Constanta, Romania<div style="text-align: justify;">
I recently visited the Irish Pub in Constanta, Romania, my home town. It has long had a reputation for being one of the best places to eat in town. The relative notoriety and high standards are possible to uphold because of two reasons, in my opinion: one is that they are a franchise and therefor have to maintain a good joint and second because the notoriety of the brand is such that they attract a large number of people from out of town (note, the capital city, Bucharest) and, more important, expats and western business people.</div>
<div style="text-align: justify;">
That being said, let's get to the food and drink. We were a party of four, located in the non smoking area (not entirely separate, but good enough) for a semi festive lunch.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
I arrived first and ordered an espresso. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBHbUI9OCIXTNf_nQwiXcSF7U_v992ux_L8yIEwanSI624FeWmrd4gRyaLGFNbYKafswj7PkvXa67UgT8i6LfSpzTT224yzqM3fWX_MN1KaYQkV8hZ2P4FS-CHNCtpdHzIU7FrjgDLtIM/s1600/IMG_0061.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBHbUI9OCIXTNf_nQwiXcSF7U_v992ux_L8yIEwanSI624FeWmrd4gRyaLGFNbYKafswj7PkvXa67UgT8i6LfSpzTT224yzqM3fWX_MN1KaYQkV8hZ2P4FS-CHNCtpdHzIU7FrjgDLtIM/s640/IMG_0061.JPG" width="640" /></a></div>
<br />
<div style="text-align: justify;">
First gold star they get for the attention of the waitress who asked me if i wanted my espresso normal or stretto (I already asked for a short one). So far, so good. The water was given as asked, not too cold, and served in nice tall glasses.</div>
<div style="text-align: justify;">
Then, when everybody was at the table we were served some fresh baked buns with Lupark (premium brand) butter. They were sooo good! We just ate them right away so I didn't have time for photos.</div>
<div style="text-align: justify;">
When it was time to eat, we ordered and the food was brought to us in reasonable time. We started with some salmon crostini, served with a generous helping of green salad, onions and tomato, dressed with a yogurt sauce. It was good, regarding both taste and presentation.<br />
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_OYCGDnZTVbjcNuckTSIJUp-xX5GN8OanSWpH3S9R53iW4O0VnwV2WCSxfoCW_bQOAY_BMAGY4AGjQqJfH-uFbxIKyZYZ-fwD_Ei3n0WcarBTaDS11LRzsB67XjMJBfA0hHfQtsKuGTU/s1600/IMG_0078.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_OYCGDnZTVbjcNuckTSIJUp-xX5GN8OanSWpH3S9R53iW4O0VnwV2WCSxfoCW_bQOAY_BMAGY4AGjQqJfH-uFbxIKyZYZ-fwD_Ei3n0WcarBTaDS11LRzsB67XjMJBfA0hHfQtsKuGTU/s640/IMG_0078.JPG" width="640" /></a></div>
<br />
The others had some eggplant dip and a lovely looking pumpkin cream soup with croutons that I never tasted.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Zl8p6E5ia8JAlcIzmpo6xQNFH9YteguCmqsfPPr2p2q1dwZEowZws3Yw7NGaNtRZxzi-m01WzNZxHADYn0FIcT_1XE-5jh_4hF6gi1LIULY-Qr7a2W8InoF1WYqhj9V7oK6huHsoT4Y/s1600/IMG_0079.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Zl8p6E5ia8JAlcIzmpo6xQNFH9YteguCmqsfPPr2p2q1dwZEowZws3Yw7NGaNtRZxzi-m01WzNZxHADYn0FIcT_1XE-5jh_4hF6gi1LIULY-Qr7a2W8InoF1WYqhj9V7oK6huHsoT4Y/s640/IMG_0079.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMtQ20mUWCR69wbI45BWMpc0IL4mif3Fdstu8FsL69AtgFusjhNeO4_N6sidfB1Vk3RmTbO4a-luDHyTi-3nDY6toqgbP27iWF4dmvIIr-aN3ypMBcktMHnfEzogFxuPzD2LoVpCaiDYg/s1600/IMG_0080.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMtQ20mUWCR69wbI45BWMpc0IL4mif3Fdstu8FsL69AtgFusjhNeO4_N6sidfB1Vk3RmTbO4a-luDHyTi-3nDY6toqgbP27iWF4dmvIIr-aN3ypMBcktMHnfEzogFxuPzD2LoVpCaiDYg/s640/IMG_0080.JPG" width="640" /></a></div>
<div style="text-align: justify;">
For the main course I ordered a leg of duck (comfit) with orange and blood orange sauce. It was good, the meat fell wright off the bone and the little slices of orange were cut professionally and served without the little skins. The sauce a little too sweet, but ... who am I to complain. On the side were gratinated potatoes, cut in thin slices.<br />
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioWJhlXtMW3-G6WhDUC2Njf7xQ-OyJxwyeiyYaJ3QHc5empIcwtkC6fE89hqNfY2oiasu8MLp5SqdYGA5ccAqWUuPPnb-wx_0L5P8tHS_OkRmlmqQ9QzHl4SFfYiQ4iOD38B0Xi5kX03w/s1600/IMG_0082.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioWJhlXtMW3-G6WhDUC2Njf7xQ-OyJxwyeiyYaJ3QHc5empIcwtkC6fE89hqNfY2oiasu8MLp5SqdYGA5ccAqWUuPPnb-wx_0L5P8tHS_OkRmlmqQ9QzHl4SFfYiQ4iOD38B0Xi5kX03w/s640/IMG_0082.JPG" width="640" /></a></div>
<br />
The misses had some carbonara, made with penne as a special request (in the menu were spaghetti) which she said was a little salty from all the parmesan cheese, but very tasty otherwise.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4mLv6zwOT5O6rpUO2LpFzQ2jdDA_4mwJOQs9jIvCzkseYauR_-VOr2EIdohuNxve8uWCPvbl5a-236ZnEL6zsdzQHIPigILwWzVv5H7UaEv06rq0pNVmMcBVJEhrcgWgC8lNBSp_vIDU/s1600/IMG_0083.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4mLv6zwOT5O6rpUO2LpFzQ2jdDA_4mwJOQs9jIvCzkseYauR_-VOr2EIdohuNxve8uWCPvbl5a-236ZnEL6zsdzQHIPigILwWzVv5H7UaEv06rq0pNVmMcBVJEhrcgWgC8lNBSp_vIDU/s640/IMG_0083.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
The other couple had a roll of chicken meat with salmon in the middle (oddly tasting, strong fish taste, nice enough) with mashed potatoes and a serving of pasta with sea food and red sauce.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijq_n_6Q2fPfNLSNzXAePDP0TERAmJrYnU4FVbp26DV4VeFpVHB4reUFXZvyEsaNVsn35l_Zp7Q8mgNPgwAFA4ngRU1Y_DgbOq0m6gS7n09ZdBpdm4vh_6agx0pimDoNW_0z4fU6C-L2c/s1600/IMG_0084.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijq_n_6Q2fPfNLSNzXAePDP0TERAmJrYnU4FVbp26DV4VeFpVHB4reUFXZvyEsaNVsn35l_Zp7Q8mgNPgwAFA4ngRU1Y_DgbOq0m6gS7n09ZdBpdm4vh_6agx0pimDoNW_0z4fU6C-L2c/s640/IMG_0084.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHpmpVkjonhNVFXCsVlVJiQ5PuNxkHur1gwy_YRUc47xJXpn5l6NrLbU1Hqdl9smbbxt32140Z2jz54r_eWTTqbdIzMNqI4wnU_dmd_AlLoCLFJiaxOrJlkx2jWOaNWQSQwniV8p1Eh9M/s1600/IMG_0085.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHpmpVkjonhNVFXCsVlVJiQ5PuNxkHur1gwy_YRUc47xJXpn5l6NrLbU1Hqdl9smbbxt32140Z2jz54r_eWTTqbdIzMNqI4wnU_dmd_AlLoCLFJiaxOrJlkx2jWOaNWQSQwniV8p1Eh9M/s640/IMG_0085.JPG" width="640" /></a></div>
<br />
For desert we went for a chocolate and sour cherry roulade. That was good as long as you only had two teaspoons of it, otherwise it got too sweet.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvdhWMUXtMLwYbSE5RLALY2SdGNiw_Am4TOTn7LJxndb_SXtVYRx8-usOsoliTjxjMp4-w4n0I-UkZLGA-kN5AkT8M20nDB9cdVu-sgn_hDqMre0fug8gGJsRdsgAO2XMf-QdfO0I_Bbs/s1600/IMG_0086.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvdhWMUXtMLwYbSE5RLALY2SdGNiw_Am4TOTn7LJxndb_SXtVYRx8-usOsoliTjxjMp4-w4n0I-UkZLGA-kN5AkT8M20nDB9cdVu-sgn_hDqMre0fug8gGJsRdsgAO2XMf-QdfO0I_Bbs/s640/IMG_0086.JPG" width="640" /></a></div>
<br />
<div style="text-align: justify;">
Anyway, the place gets 4 (out of 5) stars for the food quality, and 4 as well for the service and atmosphere. The chairs were comfortable for eating and lounging (that tends to be a problem in some other places), the hall was populated enough not to feel lonely but not jam packed. The bar was well maned and worked fast and good. The waitress and helpers were also fast and polite and knew the menu. Smiles are important and we received them in proper moderation.<br />
Not the least, the music was good (lounge style instrumental) and not too loud. I was told that it shifts towards a higher bpm and volume in the evening. They have their own DJ. </div>
<div style="text-align: justify;">
I recommend Irish Pub in Constanta with all confidence.<br />
<br /></div>Espresso Stylehttp://www.blogger.com/profile/11944789468089108791noreply@blogger.com0tag:blogger.com,1999:blog-2123492713550867588.post-61819331961625386522011-11-18T11:41:00.001+02:002011-11-18T18:25:40.134+02:00Tetsuya IshidaSignaling the great (and disturbing) work of painter<a href="http://pinktentacle.com/2010/06/surrealistic-paintings-by-tetsuya-ishida/"> Tetsuya Ishida.</a><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzR2DgQQx2a27K4uFGzw83hUmNgoiAiiFUYIxXFMl5fVvkJ13ihvHtwukMBdGAxRiNXnzyd7rtnazcXYwpLLkT80TPOlWG25MqZgU5qCQBXdvN4ncVvD3HdE65Sb2Qj9ZJatptiGszr3c/s1600/tetsuya_ishida_8.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="449" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzR2DgQQx2a27K4uFGzw83hUmNgoiAiiFUYIxXFMl5fVvkJ13ihvHtwukMBdGAxRiNXnzyd7rtnazcXYwpLLkT80TPOlWG25MqZgU5qCQBXdvN4ncVvD3HdE65Sb2Qj9ZJatptiGszr3c/s640/tetsuya_ishida_8.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>Espresso Stylehttp://www.blogger.com/profile/11944789468089108791noreply@blogger.com0tag:blogger.com,1999:blog-2123492713550867588.post-18963254233027075132011-11-10T21:43:00.001+02:002011-11-10T21:44:16.825+02:00Quantum LevitationCome the f...on! Quantum Levitation? Hell yeah!<br />
<br />
<object height="360" width="640"><param name="movie" value="http://www.youtube.com/v/Ws6AAhTw7RA?version=3&hl=ro_RO&rel=0">
</param>
<param name="allowFullScreen" value="true">
</param>
<param name="allowscriptaccess" value="always">
</param>
<embed src="http://www.youtube.com/v/Ws6AAhTw7RA?version=3&hl=ro_RO&rel=0" type="application/x-shockwave-flash" width="640" height="360" allowscriptaccess="always" allowfullscreen="true"></embed></object>Espresso Stylehttp://www.blogger.com/profile/11944789468089108791noreply@blogger.com0tag:blogger.com,1999:blog-2123492713550867588.post-76926734805896380492011-11-04T20:54:00.000+02:002011-11-04T21:26:27.447+02:00Mushroom Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEGJ-SIhKf1Hip8HpEcPVgKvi-OifGeDEyfv2R6k6y29NA3GwR0S3EbnhIPJZCXN1EgwUploX80D8ufgmH5zregYjKYRPc1nSRJBuklTHZmjiPUP63VRIp-I29TzfN-YLIBgpwmBjhwKQ/s1600/2011_07_10_IMG_2567.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEGJ-SIhKf1Hip8HpEcPVgKvi-OifGeDEyfv2R6k6y29NA3GwR0S3EbnhIPJZCXN1EgwUploX80D8ufgmH5zregYjKYRPc1nSRJBuklTHZmjiPUP63VRIp-I29TzfN-YLIBgpwmBjhwKQ/s640/2011_07_10_IMG_2567.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: justify;">
This is another adaptation recipe from Jamie Oliver's <a href="http://www.jamiesdinners.com/about/">Cookbook Jamie's Dinners</a>. In the soup chapter he gives us a mix mushrooms cream soup with at least three different kinds of mushrooms in it. It's a cream soup with some whole bits in it, too. The idea to make it came to me from the great loaf of bread that I just baked the other day. I could just imagine sinking a torn bit of bread in the mushroomy broth/cream and biting out of it!</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
INGREDIENTS:</div>
<div style="text-align: justify;">
</div>
<ul>
<li>about 500 to 700 gr. mushrooms of as many types as you can find (wild ones are unbeatable in the taste dept. and porcini are the next best thing; I used two types of champignon - white and brown, and a third Chanterelle mushrooms);</li>
<li>one large onion;</li>
<li>few tablespoons olive oil;</li>
<li>2 cloves garlic;</li>
<li>1 inch cube butter;</li>
<li>1 liter water or chicken stock;</li>
<li>salt, pepper, time, fresh parsley.</li>
</ul>
<br />
<br />
HOW TO MAKE:<br />
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Heat up some olive oil and the butter in a pan and add the onion (chopped fine). Add salt and then throw in the mushrooms cut into medium pieces (about 1 inch). Stir them around and add the finely chopped garlic cloves, salt and pepper. Stir and notice the mushrooms start to leak a lot of liquid. Add the time and cook on medium heat until the liquid has almost evaporated (about 10 minutes). Don't burn anything. Add water or stock to cover and boil another 20 minutes. </div>
<div style="text-align: justify;">
At this point use a hand blender to cream at least half the soup. The other half or quarter of the mushrooms you put aside and add them back into the pot after blending the rest. The proportions are up to you. I personally like to feel the whole bits of meaty mushrooms in the bowl.</div>
<div style="text-align: justify;">
Bring to a last boil, taste and adjust for condiments, then turn off the heat. Now add the fresh parsley, chopped. You can serve it in heated bowls with a drizzle of good quality extra virgin olive oil over it, and maybe some sour cream. Jamie Oliver's recipe calls for two tablespoons of mascarpone cheese mixed into the soup. I thought it would make it to rich and fatty so I didn't use it.</div>
<div style="text-align: justify;">
Good bread is a must. A little toasted slice of country bread makes the perfect addition to the hot bowl of mushroom soup. Enjoy!</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGcrOZ3mR1TuAGuHP2-Q9l9Jq8rdIucuI2V95RpFdaAM7Jr5VBhvZ8cDMYwCRbnf8Ss0CjBFsm2k6o85R3AhZmZ48OnyQ4ktJJYZbPymiS5Ot2swhoXX6Se6l7i21gVVS_cLsV_JwKEM0/s1600/mushroom+soup+02.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGcrOZ3mR1TuAGuHP2-Q9l9Jq8rdIucuI2V95RpFdaAM7Jr5VBhvZ8cDMYwCRbnf8Ss0CjBFsm2k6o85R3AhZmZ48OnyQ4ktJJYZbPymiS5Ot2swhoXX6Se6l7i21gVVS_cLsV_JwKEM0/s640/mushroom+soup+02.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />Espresso Stylehttp://www.blogger.com/profile/11944789468089108791noreply@blogger.com0tag:blogger.com,1999:blog-2123492713550867588.post-44238029133330683202011-10-29T10:35:00.000+03:002011-10-29T10:35:26.743+03:00Green Pea Chicken Stew<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBsGVhL1WTOVM2eitAez7OA3mjynPFEowY_E-I-R3QUHi5YmO_GA_dnuuaLYzgIsKAj6mXFBzqXeQKiSshcjhDm3MrmCiPkjajN9YNieZPjqRKE9neSM1lLTW48CZ9uZOr3WvMjhz-bu8/s1600/green+pea+chicken+stew+final.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBsGVhL1WTOVM2eitAez7OA3mjynPFEowY_E-I-R3QUHi5YmO_GA_dnuuaLYzgIsKAj6mXFBzqXeQKiSshcjhDm3MrmCiPkjajN9YNieZPjqRKE9neSM1lLTW48CZ9uZOr3WvMjhz-bu8/s640/green+pea+chicken+stew+final.JPG" width="640" /></a></div>
<div style="text-align: justify;">
In our kitchen it's a habit to make and eat this stew every month or two months just because we enjoy it, it's easy to make, it's made with available ingreds and both me and my wife have known it all our lives.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
INGREDIENTS:</div>
<ul style="text-align: justify;">
<li>1/2 to 1 kg. green peas (fresh, frozen or canned);</li>
<li>few tablespoons vegetable oil; </li>
<li>1 medium onion;</li>
<li>1/2 to 1 carrot;</li>
<li>any 4 or 5 pieces of chicken (works with pork, veal);</li>
<li>1/2 can crushed tomatoes; </li>
<li>salt, pepper, fresh dill, parsley, time, stock.</li>
</ul>
<br />
HOW TO MAKE:<br />
<br />
<div style="text-align: justify;">
Chop up the onion in a medium dice, and do the same with the carrot. Add the oil in a pot and sote the onion and carrot on a small heat untill tender and sweet. A little salt in the beginning helps the process. Stir often. After about 5 to 15 minutes, depending on your patience, add the chicken pieces and cover with stock (I used tap water). Bring it to a simmer and skim off the eventual foam that may form on top. Let it simmer for about half an hour more and then add the peas. If the peas are fresh or frozen, boil the stew for another half hour. If you use canned peas, 15 minutes will do, as they are already boiled. Also add less salt in this case.</div>
<div style="text-align: justify;">
Season it with salt, pepper, a little time.At the end (last 5 minutes of cooking) add half a can crushed tomatoes. Wright at the end add the fresh dill, chopped.</div>
<div style="text-align: justify;">
If the consistency of the stew isn't thick enough just add a spoonful of white flour dissolved in a cup of liquid from the pot. Ad it in a slow poor and stir continuously. It will instantly thicken the stew.</div>
<div style="text-align: justify;">
Remember: dill wright at the end, as you turn off the heat. Enjoy! </div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNL5LrAMP-KwuTdO8bLs2o8E9irbegTFT7AUaatOKfSBqxOYxceMkOGdQz8gS3rceeiF8YZ-hF2AM5bIsxy_U8om_fgwOsE6erdRx7H4G5fnhCErmWc1kkjiJPhsZ3VT-Wsem_TO3yTXM/s1600/green+pea+chicken+stew.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNL5LrAMP-KwuTdO8bLs2o8E9irbegTFT7AUaatOKfSBqxOYxceMkOGdQz8gS3rceeiF8YZ-hF2AM5bIsxy_U8om_fgwOsE6erdRx7H4G5fnhCErmWc1kkjiJPhsZ3VT-Wsem_TO3yTXM/s640/green+pea+chicken+stew.JPG" width="640" /></a></div>
<div style="text-align: justify;">
<br /></div>
Espresso Stylehttp://www.blogger.com/profile/11944789468089108791noreply@blogger.com1tag:blogger.com,1999:blog-2123492713550867588.post-20306302970644676412011-10-19T11:57:00.001+03:002011-10-19T12:00:08.290+03:00Tomato Cheese Salad (Not Caprese)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUURzOCgOuyVQz9JlhR-btCB0NeP_Ew7AFD6Iy4EQ9cm_9ptOTv5rJd1LNk87oY8K0tdUYU7xOOlj-Bcn-1OeRonj8jutCko2F0_RMC0TXeWmUj4mzkCeEhRDmQxYyMkSXSA02SsFjUP0/s1600/tomato+cheese+salad+2011_06_17.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUURzOCgOuyVQz9JlhR-btCB0NeP_Ew7AFD6Iy4EQ9cm_9ptOTv5rJd1LNk87oY8K0tdUYU7xOOlj-Bcn-1OeRonj8jutCko2F0_RMC0TXeWmUj4mzkCeEhRDmQxYyMkSXSA02SsFjUP0/s640/tomato+cheese+salad+2011_06_17.JPG" width="640" /></a></div>
<div style="text-align: justify;">
When you want to throw together a quick tomato salad as a side dish for meat or for eating just like that with a slice of good bread, then consider this version that uses a different kind of cheese than the well known mozzarella and spring onions.</div>
<br />
INGREDIENTS:<br />
<ul>
<li>2-3 medium tomatoes (as ripe as you can find);</li>
<li>a few spring onions;</li>
<li>crumbly white cheese;</li>
<li>extra virgin olive oil;</li>
<li>salt and pepper to taste.</li>
</ul>
<br />
HOW TO MAKE:<br />
<br />
<div style="text-align: justify;">
Cut the tomatoes discarding the green part where they were attached to the stem. Cut the spring onions as a medium chop. I did it o a diagonal, for looks. Brake the cheese into bite size bits and top the salad with them. Add the olive oil (about a spoonful per tomato or less) and season with salt and pepper. If the cheese is already salty (which it should be) use more pepper then salt. Mix well to get a nice sauce of olive oil, tomato juice, black pepper and little bits of cheese.</div>
<div style="text-align: justify;">
Now, about the cheese, use what you like but it would be better if it was a crumbly kind, not a soft creamy kind. Usually, the crumbly cheeses are a little tangy and fermented as well as salty. I used a so called "kneaded cheese" or "barrel cheese" from the Romanian mountains in the Sibiu region (notorious for the sheep growing).</div>
<br />
<br />Espresso Stylehttp://www.blogger.com/profile/11944789468089108791noreply@blogger.com0tag:blogger.com,1999:blog-2123492713550867588.post-45499095071158729622011-10-07T09:20:00.001+03:002011-10-07T09:21:45.656+03:00Design Bathroom in Tropical House<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXSZHzV61Zx6tH23NevzMQn15i9FeBsKkmZt1RFT-BTtOq6Of4MuxYcY-nzuASYG8-L7ENwPjwTbI56v7P9PyUusSIZ_XVgTh8e7FAWk5Ul3Q6H8G2Wkw5Qo5LC32C1KXZSkRxfEE1sEg/s1600/3302-1315608243.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXSZHzV61Zx6tH23NevzMQn15i9FeBsKkmZt1RFT-BTtOq6Of4MuxYcY-nzuASYG8-L7ENwPjwTbI56v7P9PyUusSIZ_XVgTh8e7FAWk5Ul3Q6H8G2Wkw5Qo5LC32C1KXZSkRxfEE1sEg/s320/3302-1315608243.jpg" width="320" /></a></div>
<div style="text-align: justify;">
Check out this magnificent tropical retreat. The design is great in my opinion, because it blends stylish furniture, paintings and other pieces with the classic feel of the old house creating the optimal balance of studied simplicity. I hope that whole sentence made sense! Anyway, great house. And what about that bathroom!</div>
<div style="text-align: justify;">
It's all in the current issue of the <a href="http://www.lonnymag.com/home">Lonny Magazine</a>. </div>
Espresso Stylehttp://www.blogger.com/profile/11944789468089108791noreply@blogger.com0tag:blogger.com,1999:blog-2123492713550867588.post-19762469384344470992011-10-05T15:43:00.002+03:002011-10-05T15:46:39.019+03:00Anthony Bourdain Quote 05<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAVnUAHqq7KydzvZzBlQWVQsmvEVL91a3cN2bFd1InmUMAd5nHV3cDzI_IYwweh6zYPJJKznSH6z7NWoLtroGfvbL1OgeSkUrfV7xnVfnCffoaquaebKR6ioQJIY4Xc0H4F0fBEdq-4cw/s1600/bourdain+pekar.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAVnUAHqq7KydzvZzBlQWVQsmvEVL91a3cN2bFd1InmUMAd5nHV3cDzI_IYwweh6zYPJJKznSH6z7NWoLtroGfvbL1OgeSkUrfV7xnVfnCffoaquaebKR6ioQJIY4Xc0H4F0fBEdq-4cw/s320/bourdain+pekar.jpg" width="320" /></a></div>
<div style="text-align: justify;">
<i>Basically, if there's no, like..., in-room porn at the hotel, I'm not getin' any exercise at all!</i> </div>
<div style="text-align: justify;">
He said this in the second half of the <a href="http://www.clevelandmagazine.com/ME2/dirmod.asp?sid=E73ABD6180B44874871A91F6BA5C249C&nm=&type=Publishing&mod=Publications::Article&mid=1578600D80804596A222593669321019&tier=4&id=953EA8DCDF11436E8E2A552DD2381960">Cleveland No Reservations Show</a> wile dining with <a href="http://www.markyramone.com/">Marky Ramone</a> at the <a href="http://lolabistro.com/">Lola</a> restaurant.</div>
<div style="text-align: justify;">
Cool & fun stuff!</div>
Espresso Stylehttp://www.blogger.com/profile/11944789468089108791noreply@blogger.com0tag:blogger.com,1999:blog-2123492713550867588.post-13588021852925640232011-09-27T22:23:00.000+03:002011-09-27T22:39:52.728+03:00Plum Dumplings<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-1tWP8fpabmacmaH7q5mILh8p-K0v4RK6mXLJP_wgi-GDdHw_Wdu-kN3FpD1vu5icywcwesQYcYmYA_3pnILR2k66I-ZmXnVXxBxU4-3l_B4tj6BNqp77xG1dF3m1Q7ZURAENPp-3GUw/s1600/IMG_4544.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-1tWP8fpabmacmaH7q5mILh8p-K0v4RK6mXLJP_wgi-GDdHw_Wdu-kN3FpD1vu5icywcwesQYcYmYA_3pnILR2k66I-ZmXnVXxBxU4-3l_B4tj6BNqp77xG1dF3m1Q7ZURAENPp-3GUw/s640/IMG_4544.JPG" width="640" /></a></div>
<div style="text-align: justify;">
It's autumn and about this time every year the plums ripen. In our little garden orchard we have two plum trees and nobody did any jam or jelly or anything with the extra sweet and flavorful plum harvest of 2011. So, I decided to make some plum dumplings or "silvas gombot". That is the Hungarian name, as they are a recipe brought in by the Hungarian side of my family, my mother! They could be, originally, a German recipe, but, who cares!?</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
INGREDIENTS (for 10 dumplings):</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<ul>
<li style="text-align: justify;">one ripe plum (or half) per dumpling;</li>
<li style="text-align: justify;">1 kg potatoes, yellow, crumbly;</li>
<li style="text-align: justify;">300 gr. white all purpose flour;</li>
<li style="text-align: justify;">2 eggs;</li>
<li style="text-align: justify;">250 grams fine bread crumbs;</li>
<li style="text-align: justify;">2-3 tablespoons vegetable oil; </li>
<li style="text-align: justify;">5-7 tablespoons regular sugar;</li>
<li style="text-align: justify;">2-3 teaspoons ground cinnamon.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Qh_miISyAotyHBfn01tfWQuIPKhhTR4FqjXjaRxdruoTIyoEaClMkMC4z9Eoe556hf73hyw4X7sWVgpQb-jdnYjnM73fdi2wyFKpzQeO5qyxa8eUfxblpvsombbjKfupwyqMJVKoMXI/s1600/IMG_4521.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Qh_miISyAotyHBfn01tfWQuIPKhhTR4FqjXjaRxdruoTIyoEaClMkMC4z9Eoe556hf73hyw4X7sWVgpQb-jdnYjnM73fdi2wyFKpzQeO5qyxa8eUfxblpvsombbjKfupwyqMJVKoMXI/s640/IMG_4521.JPG" width="640" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
HOW TO MAKE:</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
First prepare your plums and your breadcrumbs, both you are going to use later. The plums you deseed and put in a bowl with 2 tablespoons sugar and some cinnamon to taste. Mix a little and let sit for half an hour.</div>
<div style="text-align: justify;">
In that time heat a pan with the oil and the breadcrumbs. Mix the oil and breadcrumbs well with a wooden spoon and keep string on medium heat until the content of the pan gets darker and smells a little roasted. Not too dark, just darker. You'll know not to burn it. Set aside to cool and later mix in about 5 tablespoons sugar.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLdvJ1-HTwVqWL2f37qG73D7H4_VUvX3M_YFL6qza5NmwOuVwHGeS3Ltbu5yOoTTgl9Wn9tTPxeH3ocQYNHoHVIJmHBboGnIECDvcWwKnMyQrhdKx3sv17kKk_kmYz0ei-Bq6BtDm7pKY/s1600/IMG_4526.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLdvJ1-HTwVqWL2f37qG73D7H4_VUvX3M_YFL6qza5NmwOuVwHGeS3Ltbu5yOoTTgl9Wn9tTPxeH3ocQYNHoHVIJmHBboGnIECDvcWwKnMyQrhdKx3sv17kKk_kmYz0ei-Bq6BtDm7pKY/s400/IMG_4526.JPG" width="400" /></a></div>
<div style="text-align: justify;">
The dough you make from about 1 kilogram of boiled potatoes and 300 grams of flour (it's enough for about 10 dumplings). Boil the potatoes well, about half an hour or however much necessary until soft (test by sticking with a fork). Peal them (if boiled with skin on, I do it like that) and than mash them well. Let them cool for 15 minutes and then you can stir in the 300 grams flour. Always add flour 1/3 the weight of the potatoes. Add 2 eggs and knead the dough a bit, 1 or 2 minutes. Make a sheet of dough about a finger thick and cut it into 5 to 7 cm squares.</div>
<div style="text-align: justify;">
In each square you put a plum or half a plum and make a round dumpling as best as you can manage. There are no rules. Just get the plums inside the dough patches.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU_KAhwmrgPFFD2S4vRoC46byyrvZJzcTck-on2sKiHaXJl9cMv7Iyf-rlY3J0OyD2KP376QkhPskHviWJflpw4AsfmLWiwUIRlu-oLc37UTLQkOIGaq6cv6MKX3N4NLGxtFUX6WHG5ho/s1600/IMG_4534.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: justify;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU_KAhwmrgPFFD2S4vRoC46byyrvZJzcTck-on2sKiHaXJl9cMv7Iyf-rlY3J0OyD2KP376QkhPskHviWJflpw4AsfmLWiwUIRlu-oLc37UTLQkOIGaq6cv6MKX3N4NLGxtFUX6WHG5ho/s400/IMG_4534.JPG" width="400" /></a></div>
<div style="text-align: justify;">
<br />
You bring a pot of water to a rolling boil and get the pan with breadcrumbs close. Put some dumplings into the boiling water. Make sure they aren't to crowded so they don't stick together. Let them boil until they come to the surface all by themselves. That's the sign they are done. Let each dumpling boil 2 more minutes on the surface of the water and then scoop them out one by one and roll them on all sides into the breadcrumbs and sugar pan, as they are still wet and hot. They will get a delicious breadcrumby and sugary coating.</div>
<div style="text-align: justify;">
Serve hot or cold with more sugar on top! </div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUfCqXjhoBcCYpIyztTBq2mjv6Y-AdOer_-kCUE0a8dQxo-ivOpBMRJbuYmHtOBicShlOiN60u63xLvZKkeGIfds0qt7SPWgQ3eby2pqEObO760mManvU8QhGggM1fmVqa5FG6l7FRnb0/s1600/IMG_4563.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUfCqXjhoBcCYpIyztTBq2mjv6Y-AdOer_-kCUE0a8dQxo-ivOpBMRJbuYmHtOBicShlOiN60u63xLvZKkeGIfds0qt7SPWgQ3eby2pqEObO760mManvU8QhGggM1fmVqa5FG6l7FRnb0/s640/IMG_4563.JPG" width="640" /></a></div>
<div>
<br /></div>
Espresso Stylehttp://www.blogger.com/profile/11944789468089108791noreply@blogger.com6tag:blogger.com,1999:blog-2123492713550867588.post-48834515722907857702011-09-25T21:38:00.000+03:002011-09-25T21:38:51.281+03:00Sri Lanka Tea CountryIn the last year or so I have developed a fondness for tea. Green Tea, that is! That will most certainly result in a series of posts regarding tea in all aspects.<br />
For the moment, check out the great pictures of <a href="http://abstractgourmet.com/2011/08/sri-lankan-high-country/">Sri Lankan High Country</a>, where all the major tea producers of the world hold plantations, as seen by the <a href="http://abstractgourmet.com/">Abstract Gourmet</a>.Espresso Stylehttp://www.blogger.com/profile/11944789468089108791noreply@blogger.com0tag:blogger.com,1999:blog-2123492713550867588.post-36579466826433818402011-09-20T21:20:00.000+03:002011-09-21T09:52:48.587+03:00Pasta Peperonata<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsMVfQTAWipQOYuIExb7ECy81yLjR4iNdk84S80LLCGlBjj7OjsQrOVuTPtMcqS2HEWIOLeQbclNSsf5HN-SbHpqM6l5wtgAtD6eN5f6gciK4Q7_TsatFcJfku4rgBnt69EddjxKRejzw/s1600/IMG_4453.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsMVfQTAWipQOYuIExb7ECy81yLjR4iNdk84S80LLCGlBjj7OjsQrOVuTPtMcqS2HEWIOLeQbclNSsf5HN-SbHpqM6l5wtgAtD6eN5f6gciK4Q7_TsatFcJfku4rgBnt69EddjxKRejzw/s640/IMG_4453.JPG" width="640" /></a></div>
<div style="text-align: justify;">
Pasta Peperonata is Italian for pasta with peppers. It's an honest tasty dish featured in Jamie Oliver's <a href="http://www.jamiesdinners.com/about/">"Jamie's Dinners" cookbook</a> that I got for my birthday from my lovely wife this year. It's only my 3rd Jamie cookbook!</div>
<div style="text-align: justify;">
I want to cook more seasonal and take advantage of my fathers organic vegetable garden. This year it yielded some amazing sweet red long peppers. So, pasta peperonata it is.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp3Ium2s4i6OUaEVO-xl6gPRKBYbF4uIty0PA-IoZRqMFUQOvzIOIxLzooeTpTIO6flk0Ace1F_mASaELeVadhIyYppOax-eTlOOjt9ve5SqKtyax8e9tmEbXDS3j7CR8DZVYj_cxeYbg/s1600/IMG_4427.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp3Ium2s4i6OUaEVO-xl6gPRKBYbF4uIty0PA-IoZRqMFUQOvzIOIxLzooeTpTIO6flk0Ace1F_mASaELeVadhIyYppOax-eTlOOjt9ve5SqKtyax8e9tmEbXDS3j7CR8DZVYj_cxeYbg/s320/IMG_4427.JPG" width="320" /></a></div>
INGREDIENTS:<br />
<br />
<ul>
<li>short pasta like penne or tortiglioni;</li>
<li>1 and 1/2 or 2 big meaty peppers per person;</li>
<li>1 medium onion;</li>
<li>1 clove garlic;</li>
<li>3 to 5 tablespoons extra virgin olive oil;</li>
<li>3 to 5 tablespoons balsamic vinegar;</li>
<li>Parmesan cheese, grated;</li>
<li>optional, Mascarpone cheese or sweet cream;</li>
<li>salt, pepper, oregano.</li>
</ul>
<br />
<br />
<br />
HOW TO MAKE:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: justify;">
Heat the oil in the pan and add the chopped garlic so as not to burn it. Cut the peppers into 1 or 2 inch bits and fry them in the pan on low heat for 10 or 15 minutes. Cut the onion julien and add to the pan. Stir constantly and fry on low heat for another 15 to 20 minutes. Both peppers and onions should get tender and very sweet. Condiment with salt and pepper. Add some balsamic vinegar and stir some more. Taste and season again if needed.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqmVVct46IMQsYsoPDqwUgplmtywxymT4weSY3XaT4msOsxFt_RWzeUSjL08jJJ8JCQcbbtIIodaMNLsoWZqrW3hocACuQpia9F06v-p95QAcgra8V-x7cU00pY_mDF5c5M7Nfshl8UKU/s1600/IMG_4436.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqmVVct46IMQsYsoPDqwUgplmtywxymT4weSY3XaT4msOsxFt_RWzeUSjL08jJJ8JCQcbbtIIodaMNLsoWZqrW3hocACuQpia9F06v-p95QAcgra8V-x7cU00pY_mDF5c5M7Nfshl8UKU/s640/IMG_4436.JPG" width="640" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Pasta should be starting to boil in the last 10 minutes of this preparation. Feel free to add a ladle of the starchy pasta water to the pan and create a soft sauce. Optionally you can thicken the sauce by adding a tablespoon of mascarpone cheese or 200 ml of cooking cream. Try it without first, as I did. It is more authentic Italian and less sophisticated this way. Closer to the "cucina povera" idea. Also you get to taste the sweetness of the pepper onion sauce better.</div>
<div style="text-align: justify;">
Throw the "al dente" pasta into the pan with the peppers and toss around. Let it cook for about 3 to 5 minutes in there. Taste and season. Add the grated parmesan cheese to taste. If the sauce is too thick add some more pasta water.</div>
<div style="text-align: justify;">
Serve hot, preferably in heated plates, with extra parmesan and a drizzle of good quality "extra vregine". Mama, che buono!</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg0vbrPtYkEguRUE16BXccBfWHZTKreayWszNjiyLXhwgzxys62xH1dxjHNvDGFCipT7H-RaAQZMmL-mXbjsCswJuLsRUyT7SPQLLa0BdGcxh2zGaTv4FktV0-661NN1grXOZbw7TYl-8/s1600/IMG_4442.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg0vbrPtYkEguRUE16BXccBfWHZTKreayWszNjiyLXhwgzxys62xH1dxjHNvDGFCipT7H-RaAQZMmL-mXbjsCswJuLsRUyT7SPQLLa0BdGcxh2zGaTv4FktV0-661NN1grXOZbw7TYl-8/s640/IMG_4442.JPG" width="640" /></a></div>
<div style="text-align: justify;">
<br /></div>
Espresso Stylehttp://www.blogger.com/profile/11944789468089108791noreply@blogger.com0tag:blogger.com,1999:blog-2123492713550867588.post-47136228492653750322011-09-19T13:51:00.001+03:002011-09-19T13:54:39.970+03:00Insult Generator<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZPtPQmw0iRiaLkzMjvuBhWrLeVUmTCerd-rbEuygv_BIxLz337cXcD88H-CY2jYMScClUixSzWrLT_Z3jqihAZijsKQdJcGQPByWRSNbd3yfvscW9gqsguSpAABkDlmH1t0GamDC_kkc/s1600/jochen-schlenker-laughing-buddha-tanzhe-temple-beijing-china-asia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZPtPQmw0iRiaLkzMjvuBhWrLeVUmTCerd-rbEuygv_BIxLz337cXcD88H-CY2jYMScClUixSzWrLT_Z3jqihAZijsKQdJcGQPByWRSNbd3yfvscW9gqsguSpAABkDlmH1t0GamDC_kkc/s320/jochen-schlenker-laughing-buddha-tanzhe-temple-beijing-china-asia.jpg" width="320" /></a></div>
If you've run out of clever (or idiotic) insults for enemies, friends, family or inanimate things, just consult <a href="http://www.insult-generator.org/">this great source</a>. You boner hugging pimple zoo!Espresso Stylehttp://www.blogger.com/profile/11944789468089108791noreply@blogger.com0tag:blogger.com,1999:blog-2123492713550867588.post-21759115761908038892011-09-11T23:15:00.001+03:002011-09-11T23:15:33.759+03:00Anthony Bourdain Quote 04<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.chinadaily.com.cn/lifestyle/2007-01/23/xin_57010423091068122621.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://www.chinadaily.com.cn/lifestyle/2007-01/23/xin_57010423091068122621.jpg" width="219" /></a></div>
<i><br /></i><br />
<div style="text-align: justify;">
<i>If you were to cut Paris Hilton into four pieces (I'm not suggesting that you do that, by the way; that would be wrong!) you think the parts would move independently!?</i> </div>
<div style="text-align: justify;">
He said this in the New Jersey No Reservations Show, while eating lobster and advocating cooking the lobster alive, because <i>it's too dumb to know it's dead</i>. When you cut the lobster into four pieces they all move independently, <i>that's how dumb it is</i>! </div>
<div style="text-align: justify;">
<br /></div>
Espresso Stylehttp://www.blogger.com/profile/11944789468089108791noreply@blogger.com0tag:blogger.com,1999:blog-2123492713550867588.post-50698961489580944082011-09-11T12:55:00.000+03:002011-09-11T16:06:14.021+03:00Espresso Style Recommends: Maeklong Market, Thailand<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgh07TtxB-zN9VcXy2ljLKGLCsq_RHG2wp2YMnwhrlX56k47ssJy9NElKD-aNy3vGzIr13Aw64YanfASSk0lFTxgwFN6pjuPau0CRpa95oY3Yt54GkLAyrpzC0Kep-MGU3sY43UnI-3hs/s1600/thailand_mae_klong_railway_market-2282.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgh07TtxB-zN9VcXy2ljLKGLCsq_RHG2wp2YMnwhrlX56k47ssJy9NElKD-aNy3vGzIr13Aw64YanfASSk0lFTxgwFN6pjuPau0CRpa95oY3Yt54GkLAyrpzC0Kep-MGU3sY43UnI-3hs/s640/thailand_mae_klong_railway_market-2282.jpg" width="640" /></a></div>
<br />
The Maeklong Market in Thailand is amazing! The vendors lay their vegetables wright on the railroad tracks. An the tracks are used. Several times every day the train comes! And then the magic happens: people just move back the stands or the covers. The vedge that's just put on the ground stays in place if the pile is low enough for the train to pass wright over it! Cool.<br />
It's kinda surreal, in a wonderful way. Check out the <a href="http://www.youtube.com/watch?v=xkoWgGgn998">Anthony Bourdain No reservations Thailand show </a><br />
Photo from <a href="http://www.marcoryanphotography.com/index.php/2010/11/the-early-bird-catches-the-early-fish-at-manachai-thailand/">here.</a> I haven't been there, yet!<br />
<br />Espresso Stylehttp://www.blogger.com/profile/11944789468089108791noreply@blogger.com0tag:blogger.com,1999:blog-2123492713550867588.post-59029425135150263632011-09-08T22:13:00.000+03:002011-09-08T22:17:31.448+03:00Quick Sandwich: Turkey Breast & Yogurt Pickles Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqP_b1Jx59CoVpWY9ttG1xEqjfwteWHytBdG3ev0kj16Dw7tyLGZGi-kW5J2iFDy53kznAbIcgQNIHnr_m0-hhNXfEWw53wpyMQKaYMtBbeghgU-ypDbzmZWgerx64fguSUQUwCXGM4tk/s1600/IMG_4104.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqP_b1Jx59CoVpWY9ttG1xEqjfwteWHytBdG3ev0kj16Dw7tyLGZGi-kW5J2iFDy53kznAbIcgQNIHnr_m0-hhNXfEWw53wpyMQKaYMtBbeghgU-ypDbzmZWgerx64fguSUQUwCXGM4tk/s640/IMG_4104.JPG" width="640" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvtJj9cJBwHXBLbkXjX4ZmnO5cDtn4Apu2TEDoY11cdWW7vIZNrRvoSuRD18WlSfX47GkM0fdM2inpavVsFiSSn3u4Iqg7MSuemr8JqNk4zOvvrlQQ7ShAhd7j92MULc7dqB4OpOy1ukM/s1600/IMG_4088.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvtJj9cJBwHXBLbkXjX4ZmnO5cDtn4Apu2TEDoY11cdWW7vIZNrRvoSuRD18WlSfX47GkM0fdM2inpavVsFiSSn3u4Iqg7MSuemr8JqNk4zOvvrlQQ7ShAhd7j92MULc7dqB4OpOy1ukM/s320/IMG_4088.JPG" width="320" /></a>First you toast the bread slices in a toaster or in the oven. Then rub the surface of each slice with a garlic clove. You'll see that the bread acts as a grater. Now the garlic is infused in the bread surface. Put on it some thinly sliced boiled or grilled turkey breast and top with the sauce made of yogurt and very finely cubed pickled cucumbers. That will moisten the whole thing.<br />
Add lots of freshly ground pepper. Enjoy!</div>
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Xkm1v8CeXcHwSyHHtEGU0Szf-BcL8zqcyo3lrLSNIpvnNimhqJRnJ0tdVA_PT2okBJ64mK77SveSQaGeHCn4QVZTS8TOqVe_0KHZbUuHu2ErnCVzlYg_Bgj9ppmMOM0ukrS_mcSBl1Q/s1600/IMG_4091.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Xkm1v8CeXcHwSyHHtEGU0Szf-BcL8zqcyo3lrLSNIpvnNimhqJRnJ0tdVA_PT2okBJ64mK77SveSQaGeHCn4QVZTS8TOqVe_0KHZbUuHu2ErnCVzlYg_Bgj9ppmMOM0ukrS_mcSBl1Q/s640/IMG_4091.JPG" width="640" /></a></div>
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJlJ4AvSaSES-qG9k8ST878vx6a2_Meod5JAXnrAvuUSb7JpV_ClQgDq0R3L5Ui2Vps3yu_EE6BDUYMj_pyFsINkUgyj1ydAV7U53eZb8GToNRIyYIgzzejv5B5J3VDmtOdlEqRwdtKL8/s1600/IMG_4089.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJlJ4AvSaSES-qG9k8ST878vx6a2_Meod5JAXnrAvuUSb7JpV_ClQgDq0R3L5Ui2Vps3yu_EE6BDUYMj_pyFsINkUgyj1ydAV7U53eZb8GToNRIyYIgzzejv5B5J3VDmtOdlEqRwdtKL8/s640/IMG_4089.JPG" width="640" /></a></div>
<br />Espresso Stylehttp://www.blogger.com/profile/11944789468089108791noreply@blogger.com0tag:blogger.com,1999:blog-2123492713550867588.post-38364665083209381542011-09-04T22:17:00.000+03:002011-12-24T17:59:00.414+02:00Anthony Bourdain Quote 03<div class="separator" style="clear: both; text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9TXkfpZsoquIeYMaoPxdI4RU-7IaOKK0RHUbvnrWJz-mC1OcTmTocEytVSHxzMeM7-m-v40IpZqfuMpx4NW1lVpXlbDSYrpZ7n0bWYXmgM0ffhcPEzU_B3oInIVBRmnyiz86O9P8pn_w/s1600/anthony-bourdain-no-reservations.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9TXkfpZsoquIeYMaoPxdI4RU-7IaOKK0RHUbvnrWJz-mC1OcTmTocEytVSHxzMeM7-m-v40IpZqfuMpx4NW1lVpXlbDSYrpZ7n0bWYXmgM0ffhcPEzU_B3oInIVBRmnyiz86O9P8pn_w/s320/anthony-bourdain-no-reservations.jpg" width="320" /></a></div>
<i>It's like peeling the panties off a supermodel!</i> about opening a paper bag with a pork chop in a bun in the last 5 minutes of the Macau episode.<br />
The picture is from the Haiti episode, if you care about it that much ...Espresso Stylehttp://www.blogger.com/profile/11944789468089108791noreply@blogger.com0tag:blogger.com,1999:blog-2123492713550867588.post-23927498231701575152011-08-24T17:35:00.002+03:002011-08-24T21:53:18.234+03:00Espresso Style Recommends: Seb Jarnot<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmk8Xsf8dv1QBeRctWkQ_naD8b-cCrLU3ppvwZj_uXcnZYVStkFpA6bMP2dnck2-lHud7yEDjtahfB-1_xD2LHGKq3iNUH9ps5E2aNj75SOaaNkWZyO2Ubm2-KPsAZlWsXiieldPMnb_I/s1600/Screen-shot-2011-07-05-at-17.22.40.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmk8Xsf8dv1QBeRctWkQ_naD8b-cCrLU3ppvwZj_uXcnZYVStkFpA6bMP2dnck2-lHud7yEDjtahfB-1_xD2LHGKq3iNUH9ps5E2aNj75SOaaNkWZyO2Ubm2-KPsAZlWsXiieldPMnb_I/s320/Screen-shot-2011-07-05-at-17.22.40.jpg" width="257" /></a></div><div style="text-align: justify;"><a href="http://joannagoddard.blogspot.com/">A Cup Of Joe</a> strikes home again with the excellent art recommendations. This time it's about some <a href="http://joannagoddard.blogspot.com/2007/02/affordable-art-6-illustrators.html">illustrators</a>, some good and some very good. I particularly like <a href="http://www.sebjarnot.com/index.php">Seb Jarnot</a>. And from him I mostly like the <a href="http://www.sebjarnot.com/gallery.php?id=4">portraits </a>witch I think are amazing. Thumbs up Seb Jarnot and <a href="http://joannagoddard.blogspot.com/">Joanna Goddard</a> for pointing the stuff out to us.</div><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
Espresso Stylehttp://www.blogger.com/profile/11944789468089108791noreply@blogger.com0tag:blogger.com,1999:blog-2123492713550867588.post-17355894473408646682011-08-21T18:28:00.003+03:002011-08-21T18:57:04.760+03:00Semifreddo al Caffe<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAClz9K9_IkPyAmi79M8j22DgPlF-wE9lMs_AaXmRUBUjwHxFdZxCKjCExtM8d9Y0Yh4TqXY0uozn6Hb-19IxhpJXBZZhzPvuPDCnsOqobplIHwRCUGn9QR40Z-IDhjVf9udaDPnh81t0/s1600/IMG_4143.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAClz9K9_IkPyAmi79M8j22DgPlF-wE9lMs_AaXmRUBUjwHxFdZxCKjCExtM8d9Y0Yh4TqXY0uozn6Hb-19IxhpJXBZZhzPvuPDCnsOqobplIHwRCUGn9QR40Z-IDhjVf9udaDPnh81t0/s640/IMG_4143.JPG" width="640" /></a></div><br />
<br />
<div style="text-align: justify;">This is a kind of ice cream, meaning that it is a sweet frozen desert. It is easy and (I wish I could say light) quick to make. It tastes light and refreshing, anyway. It contains coffee but not a lot and you can feed it to the kids in small portions. It's an Italian desert recipe that I got from <a href="http://www.lauraadamache.ro/2011/07/semifreddo-de-cafea.html">here</a>.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">INGREDIENTS:</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhAtG5iUtNEi49R28d3B878Z4OQBB4eiGvCJEZ9oIpOe0byJb6bcHXRibvHAMrhT5kizAikS2yId8uU7RZMCqVXQUWAldmGLg_aU6n-qUOY1fDShPtgw-fmh4l6YUGXKKSnWnGecVFHdU/s1600/IMG_4120.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: justify;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhAtG5iUtNEi49R28d3B878Z4OQBB4eiGvCJEZ9oIpOe0byJb6bcHXRibvHAMrhT5kizAikS2yId8uU7RZMCqVXQUWAldmGLg_aU6n-qUOY1fDShPtgw-fmh4l6YUGXKKSnWnGecVFHdU/s320/IMG_4120.JPG" width="320" /></a></div><ul><li style="text-align: justify;">200 gr. condensed milk (can use lower quality);</li>
<li style="text-align: justify;">50 gr. (about half a cup) cold coffee (not to strong, not to weak, can use instant);</li>
<li style="text-align: justify;">250 gr. whipped cream (I used base and whipped it with 3 tablespoons powder sugar);</li>
<li style="text-align: justify;">some instant coffee or powder cocoa to ornate.</li>
</ul><br />
<div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">HOW TO MAKE:</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCM1XieSvHvShPn5hCezHtWI8JxsIUirjrHPe322Va87m2kE1xdlaY78gaxnXzSw8YkmTwEoFndd-LNAkCzBg7DuP-XVT87wQk_iwStJs64mOx5bmtqIFXmLYAy5q9puYSQkpTyNsfXwE/s1600/IMG_4124.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCM1XieSvHvShPn5hCezHtWI8JxsIUirjrHPe322Va87m2kE1xdlaY78gaxnXzSw8YkmTwEoFndd-LNAkCzBg7DuP-XVT87wQk_iwStJs64mOx5bmtqIFXmLYAy5q9puYSQkpTyNsfXwE/s320/IMG_4124.JPG" width="320" /></a></div><div style="text-align: justify;">First make the coffee and let it cool to room temperature. Use yesterdays coffee or make some instant with cold water. Do not sweeten, but if you got it already sweet, don't worry about it. Next mix together the coffee with the condensed milk using a hand whisk or hand mixer at low speed. It has to be about pancake batter consistency, no thicker. It drys fast. Next whip your cream with 3 tablespoons powder sugar (mine was vanilla flavored). Many cream bases come already sweetened, so read the package. You can put some vanilla extract into the coffee mix as well. Do not overmix the cream because it is easy to get butter. It has to be firm (stick to the spoon and not drop if you turn the bowl upside down). </div><div style="text-align: justify;">Next incorporate the whipped cream into the coffee mix with overturning motions. Stir it in gently.</div><div style="text-align: justify;">After that just put it into cups or whatever container you want and stick it into the freezer for a few hours. It is ready. I turned mine upside down and decorated it with some instant coffee on top.</div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIm0YyI40KTmv6PI17o6V9rmeOiHzkKvAX2iWbyS5p6zJ6fs32LbsTrFN89aR3pE34YMzq-jwhGl70RgyQJ7DV8nt_tBiFKsWQ9shUrvVCBRwXcjcOSGFykeRSUZErdWtbLuqz9dzzP-M/s1600/IMG_4135.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIm0YyI40KTmv6PI17o6V9rmeOiHzkKvAX2iWbyS5p6zJ6fs32LbsTrFN89aR3pE34YMzq-jwhGl70RgyQJ7DV8nt_tBiFKsWQ9shUrvVCBRwXcjcOSGFykeRSUZErdWtbLuqz9dzzP-M/s640/IMG_4135.JPG" width="640" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUxbn28JbQIedLC8YIYbEhmrFh_SX2eqvyWAkkPLfr1XaSucwg8vPHQTf9OoHDNyb0jbJHfDdU4U95NMJU3VZZENbkM5DTUggEx2fGk1_2RKS29799OtNy3kQsKD1yM5u2dzMk3n4TyT8/s1600/IMG_4144.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUxbn28JbQIedLC8YIYbEhmrFh_SX2eqvyWAkkPLfr1XaSucwg8vPHQTf9OoHDNyb0jbJHfDdU4U95NMJU3VZZENbkM5DTUggEx2fGk1_2RKS29799OtNy3kQsKD1yM5u2dzMk3n4TyT8/s640/IMG_4144.JPG" width="640" /></a><br />
<br />
Espresso Stylehttp://www.blogger.com/profile/11944789468089108791noreply@blogger.com1