Coquinaria.it Website Review

COQUINARIA - THE MEETING OF TRADITION, CULTURE, RECIPES AND MUCH MORE THAN ITALIAN CUISINE. Yesterday and yesterday the other was discussed with Marchino and Steff of spices for gingerbread. Argument of not easy solution because every spice In today's broadcast on RAI RADIO 1 Friuli Venezia Giulia I rediscovered a poor dish, the fake broth. Brut brustulat or many other ways. Today I have experimented like this: arista from kilo three wedges .. marchino The thermometer. I've always been a big fan of thermometers. I bought the first one almost 30 years ago in England, made of bras*, to measure the temperatures of sugar. Then I went from the spiked ones to the probe ones up to the stratospheric laser, a gift from Edy, pas*ing through the Ikea probe. Then a ... It was a long time since I had the idea of ​​bringing a dryer home (after years of cohabitation with two parents who dried the mushrooms under the hair helmet ...). I always thought about the possibility of making home-made dried tomatoes that I use a few years ago as a Christmas present Ing brought home a nice scale. It weighed up to 5 kilos with an accuracy of one gram. I liked it very much, simple linear, in steel. He had the problem of the dirt that was deposited around the box of the indication of weight, but patience, I went with a toothpick and was okay .... The juice extractor Kuvings whole was, like the juice extracting sector, a good deal of curiosity on my part. And that's how I managed to get a whole model, considered among the best on the market. First of all I tried to find Moulinex's Cuisine Companion, some time ago, around coquinaria. After an initial period of indifference, it intrigued me. What was it? Of a kneader? Of a blender? of a robot? of a slowcooker? And so it was that the mysterious object entered the coquinary house. Although my question ...