How Much Benzonatate To Feel High

cooks shrimp red channel

if tune the channel 411 of Sky are lost. something perverse hypnotizes me and nails me to the screen.

easy to talk about my favorite, Laura Ravaioli (nomen omen, if you leverage an "a" to the surname). Sums up what I like about cooking is the absolute subjectivity within the traditions The contamination between cultures, personal taste and variations, the ethnological research, experience in the kitchens of Italian restaurants and foreign care implementation (without those gestures peculiar to some hotel school cooks as existed choreography designed to beat eggs or to emulsify sauces), order and cleanliness, the synaesthetic pleasure, the presentation beautiful but not contrived. only thing about it is very thin. as it does?

my favorite, from a different perspective than the Ravaioli, is Maurizio Santin, the pastry chef messy. in its half-hour drive prepare dessert complicated, but the execution requires considerable patience. dirty bastard and a multitude of various containers, the fall for things by hand, puts her fingers to taste (the same finger that later assemble the cake), pastry bakes bases that come off badly, roaring with the tools and attempts to compose towers of goodness (the collapse often, I think the final will take in the frame along with the attack). and to finish: icing sugar. Always, always, regardless of the cake. sometimes I say no, no, this time it will not because everything seems so harmonious, and yet .... some mythical chocolate preparations, which should like very much. I remember one that presaged a transparent glass consists of three different colors of chocolate (apparently, there was also a match of consistency: the harder a creamier). Well, the glass is the end result of a single color (prohibited analogies), spotted everywhere and, of course, covered with so much sugar. he is cute and sweet are also good, but to see ....

then there are other hosts. adrenaline Simone Rugiati , imaginative and pleasure for a younger audience. coach Massimiliano Mariola , shoulder kind of good Italian cooks. Marco Sabellico, the wine expert.

and foreigners. The inexplicable success of Jamie Oliver : fat dishes from a thousand ingredients, prepared as we did we would never in restaurant kitchens or by creative friends: hands (hands, not fingers) dipped in the preparations and then dried before returning to wherever compounds, with tasting chews exhibited. Then there is the Buster Keaton of chefs, Anthony Bourdain . he is there by accident. elegant and aloof, recounts his travels to every culinary taste and proclaims a uhmmmm we should describe the whole. makes life that we all want, really, but maybe he's tired. has always a lit cigarette: can we trust its taste buds? surreal, mythical nigella lawson, jessica rizzo the kitchen. seems to have sex with all winks and sway: use plenty of ingredients and preparations, for which a food is transfigured and rendered unrecognizable. has closets full of jars containing peanuts of all kinds who use it generously, add ingredients to ingredients with his smile that nonsaicosatifarebbe.

to everyone, is a cook. All tastes and styles are covered and you learn a lot. I continue to nail me for future programming.