The Nictes Dorms At Ut

Variations on the Easter Dove: Dove Chocolate

was so long that we wanted to do it. Our share of customer "enemy" of the candy (in this traditional recipe, but we meet lots of resistance from the viewpoint of the taste of many people: it is worth remembering that very often is an injury as most used by the candy looks just like colored cubes of pumpkin and have only touched on the process of candied fruit, we talked about in abundance in this post) at the end was right and so here they are satisfied. But this time we had to photograph the various stages of preparation of this cake (forgive my ignorance on "web", not having been able to insert pictures in chronological order) which, in my view, is a show is a purely aesthetic point of view of taste as well as one of the cornerstones of our great tradition of high quality confectionery. To be fair, I sometimes sad to see the doves made "preparations" that polverette of which just add milk, water and something else (I honestly do not know how to work well either) and you're done. It 'clear that in this case we move from high to low pastry : what we get is a "Good day" Motta in the shape of a dove. Nothing more nothing less. Ideal for those who want to entertain at home. Bad choice for professionals . Our challenge is, will serve more of the yeast (attention, yeast NOT FERMENTED) to obtain a product which, though very fat, manages to be soft and digestible, giving us the crumbs that "bow" that only the incomparable natural leavening gives us ( and 3 days processing ... ). In addition, another feature of the dove is its icing with granulated sugar on it: crunchy on the surface that gives him amazing. For the chocolate version we decided to do a glaze with a good hazelnut flour and the result has been selected ... I must tell you that ... if you can settle for the pictures!!

Dungeons And Dragons Virtual

Food Additives: one more reason not to use them

Today we want to tell you briefly what's happening in the U.S. these days because we believe it is important for all consumers know the risks associated with the consumption of products containing food additives.

The article, which is sent by the online magazine "Friends eat ... a foodie coomunity", talks about what could be one of the most massive withdrawals of food products in history. A large batch of production of the additive HVP (Hydrolyzed vegetable protein), which is a hydrolyzed vegetable protein used to increase the aroma of a dish / food / raw material, is found to be carriers of bacteria that cause salmonella (an additive that always contains MSG ).

The Las Vegas company that produces it, the Basic Food Flavors, is withdrawing from the U.S. market is that the Canadian over a hundred products containing the contaminated vegetable protein.

Michael Hansen, one of the most distinguished scientists of the Consumers Union, said that this contamination could really relate to at least 10,000 products since the HVP could be a carrier of salmonella been used in virtually almost all products packaged in the box. In addition, an expert on the Brock University, Michael Armstrong, said that this case could be particularly insidious because the protein is also found in raw materials that could then be easily acquired by other companies for the realization of their products.

The article then goes on to:

• what dates the contaminated batch were taken (about every production in mid-September 2009);
• what are the actions taken by the FDA and the Basic Food Falvors to remedy this unfortunate event, etc. ...

To read the entire article click on this link: http://blog.friendseat.com/largest-food-recall-north-american-history/

maybe we risk of being repetitive to the death , even boring. But it is a risk worth taking if it's all about our health: choose a product from the list SHORT ingredients and ingredients that always failed to recognize (butter, olive oil, sugar, flour, salt ...) because is confident that will not be harmful. Those who exhibits a clear list of ingredients and a little mileage you can be sure that it does not for our own good but to lower production costs. Eye label then ALWAYS.

(Thanks to Valerio true for having put at my disposal this article very interesting).

How Did Bulma End Up With Vegeta

Reflections on biological

The biological data in hand, grows. The Minister amplifies the successful bio and God forbid that it were otherwise having regard to the rarity of a growth industry in a market visibly in crisis. Yet despite all this good party, to be skeptical about the organic producer, I still have several doubts.

Bio grows 6.9% in 2009. The fruit and vegetables, especially, an increase of 26% and is booming. But for other segments of the organic? The rest of dairy fall and I could not, in the short time available, to reperire dati concreti. L'idea che si fa il consumatore è che per i prodotti agricoli il bio sembra pesare enormemente nelle loro decisioni d'acquisto, ma per tutto il resto del panorama bio non sembra un fattore determinante e, a mio modestissimo modo di vedere, a buon ragione. Mi spiego a livello pratico riportandovi sempre un'esperienza riguardante il settore in cui lavoro: vado al supermercato, direzione reparto biscotteria e prodotti da forno. C'è, come spesso accade, una piccola isola biologica e vado così a vedere le liste degli ingredienti. Qualcuno può spiegarmi che significato ha la dicitura grassi vegetali ? Pur se biologici rimane sempre un ingrediente molto ambiguo dal punto di vista salutistico. In definitiva, ci are many small to large companies that straddle a way to communicate not just the biological clear: what is organic is healthier? Unfortunately, since risk always buy a cookie various organic seed oil . Organic or not, that stuff is anyway to avoid if you want a bit 'of good.