What are your relations with the Blogroll?
many food-bloggers have in your lists?
And many of you "supporters"?
the beginning of the acquaintances of the food-blog, but intimidated by the desire to leave traces of their passage or to be known, we start tentatively, leaving a few comments like: "You always read but today I had the courage to leave a comment "or" Hello, I'm new here . What cute cookies . I will try to them again, can I? "
Then, caught in the euphoria, insert the first link (the blogrolls, in fact).
First one, then another, then 5, 10, 100 ... and suddenly your page is updated with the same frequency of stocks, the Dow Jones and you're close them with the mouse in hand and index finger flapping miss them playing Tomb Raider.
In your comments you obviously become more confidential tone, tending all'enfatico pushed " Treasury, but how good you are " here, " But what has this magnificent Ciambellone " beyond, "I promise that I will " e così via... Si commenta a più non posso e ovunque, abbonandosi a tutti i post dove si è lasciato il segno in attesa di leggere la risposta.
Eccolo là! Il processo a catena ormai è stato innescato e qualcosa vi fa pensare che è irreversibile: nell'arco di 29 minuti la vostra mail-box è stata inondata da 147 notifiche, il cui contenuto è sempre più o meno uguale (leggi sopra); la blogroll si autoalimenta e scopri pure che lo stesso post viene periodicamente ripubblicato ogni 4 ore (!); ti offrono di diventare il gestore del sito più bello e più redditizio della capitale (anzi già ne sei diventato l'amministratore unico: Complimenti!); vi trovate inviti a 12 contest e vi domandate as you can cook 3 chives to serve as a filling to rigorously red lentils (yes, you read that right: filling!)
phase begins anxiety: I have to attend to, otherwise I lose all outputs, capers, dude I still do not said it has already commented on by Dick, oh, three other incoming mail, here's the post from foo, Yay, now I'm already up to 100 guests and are only 4 in the morning!
But if you arrived at this point, you are also beautiful ... that ruined the process, alas, is irreversible!
Begin to meditate on what to do ... whether to continue, as well as continue to keep that pace ... but then what?
"'Azz, Tom has made the fruit salad! I'll go see if we put the banana ... and looks a bit 'here: "I toast ham Caio" What a beautiful ham! How did you do ?!?!?
"Shit! Harry's post-lived on the properties of the skin of beans!! I can not miss me! "
(I did, in fact I did not" gugglato "Tom, Dick and Harry, so there really were these unfortunates their publications, I make them my best wishes!)
The fact is that after days, weeks or months of stress exponentially, started to realize in your mind that something is wrong ....
not physically able to visit all new published daily, to read them carefully, and then to react at the same time think of their blog, what to cook and also to play with decent pictures and recipes well explained: you begin to realize that life is too short on the one hand, by 'also offers several other equally interesting and challenging (if you come to read this far, there preoccuapate: I have decided to close the blog!)
I said? ... Ah yes! I really fear that there is no remedy .... now we have all been swallowed up by the network, blogs and on social dependencies attached. Some of you know of a fix? We are sure you want to find?
Everyone has a recipe (in fact) and its modus operandi.
Personally, like many of you know or understand, are not "follower" of anyone and have not yet arrived in the realm of social networking, aka Facebook.
But as you can see, to make life complicated, however, bloggers have broken my blogroll in 3 sections: The
- Masters (Adriano, Paoletta and Nanni, they read and reread)
- Those " Tasters person "(cmq friends or people I met in person and / or that I tasted at least one of their flat, which I always read their posts even if not always comment)
- The Other (those which in turn insert or take off and then, if I may, I always happy to see them and read them)
Sometimes I have dedicated one or more of their posts, other times I have drawn from their own recipes or inspiration.
Today, for example, it is an inspiration: original recipe is not mine, but Saretta .
As I often do, I made several changes, and it is worthwhile to present both in its original form, both with my changes (shown in red brackets in the list of ingredients).
couscous cake and Mandarin
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For the custard mandarin
- 350 ml of milk 3 egg yolks fresh
- peel a tangerine untreated (3 skins)
- 30 grams of flour 00 (30 g of corn starch)
- 60 grams of sugar
For couscous mandarin
- 125 ml of filtered tangerine juice (250 ml, then capirete perché)
- 125 gr di cous cous precotto
- ½ cucchiaio di olio e.v.o. (eliminato)
- 10 gr. di burro (15 gr di burro)
- 70 gr di zucchero semolato
- Un bel pizzico di sale
Per lo spolvero
- Zucchero a velo q.b. (cacao amaro)
I prepared as follows:
Then you must be cooked cous cous. And here it rains there!
usually put water in a bowl with the cous cous and then a few minutes of microwave and, if necessary, add water, preferably hot, if I see that everything has been cooked thoroughly before consumption.
For this pie, however, I decided to cook the cous cous directly into the tangerine juice and, if not sufficient 125ml, you can always add water, but not the remaining 125ml of juice.
Then you cool a few minutes.
Meanwhile, prepare the cream, I'm not here to tell you how to do it, so you know everyone and then everyone has their own system. As you can see I have changed a little bit in the doses:)
the cous cous then you add the butter, sugar and remaining juice. He turns to right and left to absorb the liquid. The recipe was also Saretta olive oil; to me, I confess, this addition did not like that in the second version (orange) I have not made and if I were to redo does not put it. De Gustibus.
Instead, what we absolutely must be the salt. Every cake needs a touch of flavor that gives the so-called "plus". I hope at this point you all agree! ;-)
the compost should be added to cold cream, it works pretty well for everything and it pours in a greased baking tray and impangrattata (you say? boh! So you understand, right?)
oven to 175 degrees for 40 minutes or until it forms a light crust or until you have decided that it's okay. Please note that everything here has been fired has been previously cooked, so the actual cooking is in fact already taken place. At the moment it
I sprinkled powdered sugar on the slice.
from the second onwards, however, the cocoa, which I think there is a lot better. De Gustibus here.
short, Saretta I do not want to have revolutionized today if your recipe. Being a muse, in my opinion, has more value than simply being the object of copying. Do not you think? :)))
around your recipe I've meditated, planned and dedicated time. ;-) I
offrirtene a slice? :)))
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The Ziopiero
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