Why Does My Helicopter Spin Around In Circles

Confessions of a Food stylist has moved house!


Perhaps you've wondered what the heck happened.

Or maybe not.

Behold, I and my nice blogghino (unpretentious and all sympathy) we moved.

find us here: www.robertadeiana.com

Note: On this blog will remain only a small selection of old articles .

come and visit whenever you want: you are always welcome!



credits: photo by Lumaxart

Crusing Spots South Beach

simple as a glass of water?


On Twenty-four, the magazine de Il Sole 24 ore , this month we read a remarkable article.

's Adam , Tasters Mineral Water Association, really exists and is the brainchild of a sommelier (Mario Celotti), a maitre d'hotel (Giuseppe Amato), and a pulmonologist specializing in hydrology (Alessio).

The association offers training course for idrosommelier , but, on the site, also a pleasant ragala water maps that indicate the approach correctly as any food with the right water.


The idea, of course, sent us literally sollucchero, especially since the article, as well as the site contain a number of suggestions remarkable.

Serving recommended (we quote verbatim the article):

- water is best natural, minimally mineralized, meaning a very low dry residue on vegetables, desserts and pasta with tomato sauce as garganelli.

- all right on the effervescent natural mozzarella, pasta with egg on that simple and filled with ricotta and vegetables. (...) The most mineral-rich is perfect with the fish in the oven and roast beef.

- the sparkling waters are suitable for meats, chicken, red meat. Stew and firorentina be matched with a water charge of bubbles that cleans the palate.

- the oyster is a must Vichy Saint-Yorre for that extra pinch of baking soda.

- for the sushi chef Massimo Perrella indicate the Tau, a Welsh accent and slightly sweet.

- for spicy dishes is recommended Ogo, mixed with oxygen (35 percent) to anesthetize the taste buds. They call it "water breathing".

- for mature cheese takes the Dutch M'Eau, rich in calcium and magnesium.


not you know?

Sapevatelo on Confessions of a Food Stylist.


Credits: Image from istockphoto.com

How To Congratulate A Woman That Just Had A Baby

Ferran Adrià has appeared in Milan


I do not want you to think that face of easy irony.

No.

Why Ferran Adrià is really appeared in Milan.

In the sense that he made a much publicized as fleeting.

Monday, March 23, 2009, at the Sozzani Gallery in Milan presented his latest book A Day at elBulli (Phaidon Press Limited ).

Well presented is a big word.

was on hand to autograph all the happy owners of so great tome.

Or at least that's what I was told.

also realized I admire The Chef and hear what he said, despite my unusual punctuality I could not attend all'epocale event.

And not for the hordes of students, pensioners, curious, etc svips. flocked to the event.

No. Just because the privilege of enjoying for a few moments of his calligraphy and arts vision of his person was the exclusive prerogative of the holders of that tome.

Ohibò.

Credits: Picture from faces-usa.com (from which you can also buy his collection of fun kitchen accessories)

Shor And Sweet Slogan

Those that food (Reprise 2009)

What I put garlic dappertuttoche is good oh yes

those that I can not even smell the garlic

those that raw onion if you put the lemon as nothing digest oh yes

what I eat only dissociated

those who know it is mecdonald But it is too good a wreck oh yes

those who have not tasted but I do not like

what I'm allergic to vegetables I can eat only canned oh yes

those who come on a bit 'of Coke the child will hurt the mica

me who the apple is heavy, maybe I'll eat a wafer that is at least light oh yes

what I need sugar

what I eat only organic

what I really felt like something good oh yes

those who eat only sushi

those who eat only pizza

those who eat a salad for the evening, I feel light oh yes

ones that I have a good fork

those who are not a glutton

oh yes those who know them well-made spaghetti only do we

what I when I go abroad I bring the coffee pot in your suitcase

those who do not believe it but the more spaghetti good I've eaten in a Turkish restaurant in Stuttgart, oh yes

those ah, French cuisine

what drives me crazy Chinese

those that our kitchen is the best in the world oh yes

those meatballs my mom

those pie my grandmother oh yes

those who give me the recipe? in the sense of demand

those who give you the recipe? in the sense of achievement

oh yes those things are all good grease

those who lose weight, remove only bread and pasta oh yes

those that bring you in best restaurant city

I know a place where you eat well and spend nothing, next time I'll take you oh yes

those that I have a hungry I eat the table

what I eat all non-fattening and oh yes

those who eat at home after

ones that I ended the stomach

those that diet tomorrow oh yes oh yes ...

Credits: Picture from ondarock.it