ponedjeljak, 03.10.2011.



Fat Italian Chef Kitchen Decor

fat italian chef kitchen decor

  • of or pertaining to or characteristic of Italy or its people or culture or language; "Italian cooking"

  • the Romance language spoken in Italy

  • Of or relating to Italy, its people, or their language

  • a native or inhabitant of Italy

  • A kitchen is a room or part of a room used for cooking and food preparation.

  • A set of fixtures, cabinets, and appliances that are sold together and installed in such a room or area

  • The Custard Factory is an arts and media production centre in Birmingham, England .

  • A room or area where food is prepared and cooked

  • Cuisine

  • a room equipped for preparing meals

  • The style of decoration of a room, building

  • The furnishing and decoration of a room

  • interior decoration: decoration consisting of the layout and furnishings of a livable interior

  • The decoration and scenery of a stage

  • Interior design is a multi-faceted profession in which creative and technical solutions are applied within a structure to achieve a built interior environment.

  • Work as a chef

  • Chef! is a British situation comedy starring Lenny Henry that aired as twenty episodes over three series from 1993 to 1996 on the BBC.

  • A kitchen chef is a person who cooks professionally for other people. In a professional kitchen setting, the term is used only for the one person in charge of everyone else in the kitchen — the "executive chef."

  • a professional cook

  • Containing much fat

  • (of a person or animal) Having a large amount of excess flesh

  • (of an animal bred for food) Made plump for slaughter

  • fatten: make fat or plump; "We will plump out that poor starving child"

  • a soft greasy substance occurring in organic tissue and consisting of a mixture of lipids (mostly triglycerides); "pizza has too much fat"

  • having an (over)abundance of flesh; "he hadn't remembered how fat she was"

fat italian chef kitchen decor - Fat: An

Fat: An Appreciation of a Misunderstood Ingredient, with Recipes

Fat: An Appreciation of a Misunderstood Ingredient, with Recipes

For all of history, minus the last thirty years, fat has been at the center of human diets and cultures. When scientists theorized a link between saturated fat and heart disease, industry, media, and government joined forces to label fat a greasy killer, best avoided. But according to Jennifer McLagan, not only is our fat phobia overwrought, it also hasn’t benefited us in any way. Instead it has driven us into the arms of trans fats and refined carbohydrates, and fostered punitive, dreary attitudes toward food–that wellspring of life and pleasure.

In Fat, McLagan sets out with equal parts passion, scholarship, and appetite to win us back to a healthy relationship with animal fats. She starts by defusing fat’s bad rap, both reminding us of what we already know–that fat is fundamental to the flavor of our food–and enlightening us with the many ways fat (yes, even animal fat) is indispensable to our health.

Mostly, though, Fat is about pleasures–the satisfactions of handling good ingredients skillfully, learning the cultural associations of these primal foodstuffs, recollecting and creating personal memories of beloved dishes, and gratifying the palate and the soul with fat’s irreplaceable savor. Fat lavishes the reader with more than 100 recipes from simple to intricate, classic to contemporary, including:

• Butter-Poached Scallops
• Homemade Butter
• Carnitas
• Duck Confit
• Sauteed Foie Gras with Gingered Vanilla Quince
• Prosciutto-Wrapped Halibut with Sage Butter
• Steak and Kidney Pie
• Lamb Fat and Spinach Chapati
• Bacon Spice
• Cookies
• Salted Butter Tart

Observing that though we now know everything about olive oil, we may not know what to do with lard or bone marrow, McLagan offers extensive guidance on sourcing, rendering, flavoring, using, and storing animal fats, whether butter or bacon, schmaltz or suet. Stories, lore, quotations, and tips touching on fat’s place in the kitchen and in the larger culture round out this rich and unapologetic celebration of food at its very best.

Jennifer McLagan's Pumpkin and Bacon Soup

Jennifer McLagan is a chef, food stylist, and writer who has worked in London and Paris as well as her native Australia. Her book, Fat: An Appreciation of a Misunderstood Ingredient, with Recipes, won the Best Single Subject Cookbook award, as well as Cookbook of the Year, at the 2009 James Beard Awards. Her first book, Bones, was widely acclaimed, winning the James Beard Award for single-subject food writing. She is a regular contributor to Fine Cooking and Food & Drink. She has lived in Toronto for more than 27 years with her sculptor husband, Haralds Gaikis, with whom she escapes to Paris as often as possible. On both sides of the Atlantic, Jennifer maintains friendly relations with her butchers, who put aside their best fat and bones for her.
(Photo © Rob Fiocca)

Pumpkin and Bacon Soup
(Makes 3 quarts/3 l)

1/2 pound/225 g side (slab) bacon
1 large onion, sliced
1 stalk celery, sliced
1 large sprig sage
hubbard squash or other firm, dry pumpkin or winter squash (about 3-1/3 pounds/1.5 kg)
8 cups/2 l water
Coarse sea salt and freshly ground black pepper
Remove the rind and any hard, dry skin from the bacon. Cut the bacon into 1/4-inch/6-mm dice.

Place a large saucepan over low heat, add the bacon pieces, and cook gently so they render their fat. When most of their fat is rendered, add the onion, celery, and sage, stirring to coat with the fat. Cook until the vegetables soften slightly, about 7 minutes.

Cut the squash into quarters and remove the seeds. Peel the squash and coarsely chop into smaller, even-sized pieces. Set aside.

Pour 1 cup/250 ml of the water into the pan with the vegetables, increase the heat to high and, using a wooden spoon, deglaze the pan, scraping up the browned bits on the bottom. Add the remaining 7 cups/1.75 l water, the squash pieces, 1 tablespoon of salt, and some pepper. Bring the mixture to a boil, lower the heat, and simmer, covered, until the squash is very soft, 30 to 45 minutes. Remove the sage and let the soup cool slightly.

Puree the soup, in batches, in a blender and pour into a clean saucepan. Taste and adjust the seasoning, and reheat the soup to serve.

76% (5)

Italian Grasshopper

Italian Grasshopper

I met this cutie onn my trip to Italy last fall. I always thought the Italian flag colors were symbols of Basil, pasta and tomato, but you never know....
The bright colors are due to flash was a dark place.



italian sheperd Saverio, in front of the truck where he lives.
Aviano, Pordenone, North east of Italy
395 en Explore - 21-10-2008

fat italian chef kitchen decor

fat italian chef kitchen decor

Fat: The Anthropology of an Obsession

An eclectic and highly original examination of one of the most dynamic concepts-and constructs-in the world.

With more than one billion overweight adults in the world today, obesity has become an epidemic. But fat is not as straightforward-or even as uni-versally damned-as one might think. Enlisting thirteen anthropologists and a fat activist, editors and anthropologists Don Kulick and Anne Meneley have produced an unconventional-and unprecedented-examination of fat in various cultural and social contexts. In this anthology, these writers argue that fat is neither a mere physical state nor an inert concept. Instead, it is a construct built by culture and judged in courts of public opinion, courts whose laws vary from society to society.

From the anthropology of "fat-talk" among teenage girls in Sweden to the veneration of Spam in Hawaii; from fear of the fat-sucking pishtaco vampire in the Andes to the underground allure of fat porn stars like Supersize Betsy-this anthology provides fresh perspectives on a subject more complex than love handles, and less easily understood than a number on a scale. Fat proves that fat can be beautiful, evil, pornographic, delicious, shameful, ugly, or magical. It all depends on who-and where-you are.

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