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Fasulye’s Multilingual Cooking Log | ||
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 Language Learning Forum : Language Learning Log |  | |
 Fasulye Heptaglot Winner TAC 2012 Moderator Germany fasulyespolyglotblog Joined 5645 days ago 5460 posts - 6006 votes  1 sounds Speaks: German*, DutchC1, EnglishB2, French, Italian, Spanish, Esperanto Studies: Latin, Danish, Norwegian, Turkish Personal Language Map | Message 33 of 231 20 November 2009 at 1:28pm | IP Logged | ||
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Venerdí, 20 novembre 2009
IT: Con questo nuovo log la mia motivazione per cucinare sta migliorando! La mia cucina preferita è la cucina mediterania, cioè la cucina Italiana, francesa ed spagnola. La cucina tradizionale tedesca non mi piace, perché non è vegetaria ed è troppo grassa. Fortunatamente ricevere ricetti Italiani qui è facile, perché posso comprare diverse riviste della cucina Italiana qui nel chiosco alla stazione. Dunque, ho trovato la ricetta di oggi in una delle mia riviste della cucina Italiana: FUSILLI CON PEPERONI E POMODORI Ingredienti: - 320 g di fusilli - un peperone rosso - 2 cipollotti freschi - 3 cuchiai di olio d'oliva - 3 pomodori ramati maturi - uno spicchio d'aglio - un ciuffo de basilico - sale e pepe - grana grattugiato* (* questo è un formaggio duro, io ho utilizzato parmegiano grattugiato fresco) La mia rivista dice di questa ricetta: "fino à 15 minuti, facilissima", e ha ragione questa rivista, perché anch'io l'ho trovata molto facile da preparare. E mi ha piacciuto mangiare questo piatto. Sempre cucino una porzione como questa per 4 persone e la mangio en 2-3 giorni. Questo va bene per me. Fasulye Edited by Fasulye on 20 November 2009 at 1:48pm 1 person has voted this message useful | |||
| administrator Hexaglot Forum Admin Switzerland FXcuisine.com Joined 7174 days ago 3094 posts - 2987 votes 12 sounds Speaks: French*, EnglishC2, German, Italian, Spanish, Russian Personal Language Map | Message 34 of 231 20 November 2009 at 1:36pm | IP Logged | ||
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Complimenti, mi pare una ricetta eccelenta!
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| Lizzern Diglot Senior Member Norway Joined 5707 days ago 791 posts - 1053 votes Speaks: Norwegian*, English Studies: Japanese | Message 35 of 231 20 November 2009 at 3:00pm | IP Logged | ||
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I don't know if this bothers you, but FYI, I heard that there is no such thing as vegetarian parmesan, that it always contains animal rennet. Usually (always?) calf.
This sort of thing makes it much more difficult for those of us who have restrictions about what kinds of meat we'll eat, if any - I don't eat pork myself, and sometimes it's next to impossible to know what goes into various cheeses. 1 person has voted this message useful | |||
| administrator Hexaglot Forum Admin Switzerland FXcuisine.com Joined 7174 days ago 3094 posts - 2987 votes 12 sounds Speaks: French*, EnglishC2, German, Italian, Spanish, Russian Personal Language Map | Message 36 of 231 20 November 2009 at 6:13pm | IP Logged | ||
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Yes, traditional cheeses such as Parmesan is not the best place to hunt for vegetarian purity. They do cheddar curdled with vegetarian rennet, but then they are wrapped in a lard-soaked cloth anyway...
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| Fasulye Heptaglot Winner TAC 2012 Moderator Germany fasulyespolyglotblog Joined 5645 days ago 5460 posts - 6006 votes 1 sounds Speaks: German*, DutchC1, EnglishB2, French, Italian, Spanish, Esperanto Studies: Latin, Danish, Norwegian, Turkish Personal Language Map | Message 37 of 231 21 November 2009 at 9:15pm | IP Logged | ||
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Thanks for the info about Parmesan cheese, Lizzern. I am not such a nitpicking vegetarian, though. In company canteens I also eat the brown sauce made from meat together with potatoes and vegetables. So this is nice to know, but I don't have any problem with such cheese.
Fasulye Edited by Fasulye on 21 November 2009 at 9:17pm 1 person has voted this message useful | |||
| Fasulye Heptaglot Winner TAC 2012 Moderator Germany fasulyespolyglotblog Joined 5645 days ago 5460 posts - 6006 votes 1 sounds Speaks: German*, DutchC1, EnglishB2, French, Italian, Spanish, Esperanto Studies: Latin, Danish, Norwegian, Turkish Personal Language Map | Message 38 of 231 25 November 2009 at 5:01pm | IP Logged | ||
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Woensdag, 25 november 2009
Vandaag heb ik weer een kookdag gehad. Vandaag heb ik een recept uit een van mijn Nederlandse kookboeken gekozen. Het is dus geworden: VENKELSOEP (= Fennel Soup) De ingredienten: 1 liter groentebouillon 2 teentjes knoflook 750 g venkelknollen 2 cl koolzaadolie (= in het Duits: Rapsöl) witte peper, zout 4 cl magere room (= in het Duits: Sahne) Peterselie (vers!) Bij het koken moet men erop letten dat de venkelstelen meegekookt moeten worden. Voordat de soep gepureerd wordt, haalt men de venkelstelen weer eruit en later voegt men de 4 eetlepels room bij. De kooktijd van de venkel is 20 minuten. In dit geval heb ik weer verse peterselie gebruikt, die is ook hier overal te krijgen. Met andere kruiden wordt het moeilijker, als ik ze vers wil gebruiken. In de plaats van koolzaadolie heb ik overigens olijfolie gebruikt, want daar kook ik eigenlijk alles mee. Deze soep had ik al eerder gekookt. Toen heeft ze me al goed gesmaakt, dus daarom wilde ik deze soep nog een keer voor mijn "Multilingual Cooking Log" koken. Fasulye Edited by Fasulye on 25 November 2009 at 5:35pm 1 person has voted this message useful | |||
| Fasulye Heptaglot Winner TAC 2012 Moderator Germany fasulyespolyglotblog Joined 5645 days ago 5460 posts - 6006 votes 1 sounds Speaks: German*, DutchC1, EnglishB2, French, Italian, Spanish, Esperanto Studies: Latin, Danish, Norwegian, Turkish Personal Language Map | Message 39 of 231 28 November 2009 at 9:26pm | IP Logged | ||
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NEW COOKING RESOURCES (in Dutch and Italian)
Today I visited the border town Venlo in the Netherlands, which has one medium-sized bookshop. There I bought a vegetarian cooking book written in Dutch about the Italian Cuisine which presents every meal on an excellent photo. Photos are very important for my cooking to help me as an orientation. Some days ago I was in Düsseldorf at the train station, where the book shop offers a varietey of foreign language magazines, for example scientific magazines in English and French. There I bought a cooking magazine written in Italian, which offers a large variety of meals, which are not so expensive. I would estimate that 30-40 % of the meals are vegetarian, so this magazine is useful for me. There they also had a cooking magazine in Portuguese, but I wouldn't choose to use a language for cooking, which is not in my official repertoire. But it's interesting for me to know, should I decide to re-learn Portuguese once in the future. Fasulye Edited by Fasulye on 28 November 2009 at 9:27pm 1 person has voted this message useful | |||
| administrator Hexaglot Forum Admin Switzerland FXcuisine.com Joined 7174 days ago 3094 posts - 2987 votes 12 sounds Speaks: French*, EnglishC2, German, Italian, Spanish, Russian Personal Language Map | Message 40 of 231 28 November 2009 at 10:03pm | IP Logged | ||
Bear in mind that most often the photos in cookbooks are done separately from the writing, with a food stylist that adds all sorts of ingredients not in the recipe and uses different methods to cook. So, in case of doubt, trust the text, not the picture. 1 person has voted this message useful |
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