Il tempo è davvero volato. Sono passati tre mesi dall'ultimo segnale di vita su questo blog. Me ne sono accorta solo oggi, mentre scrivevo questo post. Sto bene e, a dire il vero, non so precisamente perché non ho aggiornato il blog per così tanto tempo. Semplicemente forse avevo pochi stimoli e altro per la testa, ma poi, come sempre, dopo un po' questa casetta mi manca e mi vien voglia di tornare :-)
Questi mesi per me non sono stati sicuramente granché creativi culinariamente parlando, anche se la mia cucina è un po' cambiata, ma di questo vi racconterò un'altra volta. Diciamo per ora che sto imparando a conoscere alimenti che per molto time were strictly out of my kitchen (and my fridge), and now I find myself a bit 'from having to "basics". Even so, I found myself thoroughly plagiarized, and with great satisfaction, from your blog.
Speaking of cloning, I understand that things are doing here is really serious, and I can not thank Stella and Fiordisale , who are working for everyone!
more so in many cases, in addition to the already unethical (and illegal) to copy without attribution, are becoming real collectors semi-automatic "garbage", using our recipes and / or our photos, put up with care, improperly also from the point of view of content (for example here is a photo of my focaccia genovese ... just to make the idea). And this leaves me rather disgusted.
The immense wealth of recipes put online by fooblogger is really valuable because it allows you to quickly find any recipe, compare it with other similar personalized and possibly share in turn the result ... An opportunity that was unthinkable ten years ago, which is protected by all means!
Here's a simple example. Recently, I called work with the croissants after about a year and a half last experiment, in which I used the recipe Mercotte . This time I was tempted by Christophe Felder Recipe who posted some time ago Adina. I was a bit 'rusty as a dough, pastry and drafts of "speed, but I was very satisfied. Flaking are the right ones, as well as the flavor. Next time I'll just lay out the dough thinner end, and cut the triangles with the base a bit 'bigger. But I'm really good! A little' I've already cooked and frozen a bit 'before the last rise. In both cases make it very good :-)
find the recipe here
0 comments:
Post a Comment