WHY THINGS presented by Bruno Salomone
by shoottheboss
Wednesday, February 16, 2011
Tuesday, February 8, 2011
Hot Chicken Luncheon Recipes
gift ideas for Valentine's Day!
Okay, okay, great leaders are often, historically, men without forgetting that great leaders "mothers" made the reputation of the Lyon region. But what is the Meals on home, historically, it is often women who were in charge of preparing meals for the family. Is not Maite?
However, the cap and turns it seems that these gentlemen want to take the spatula in hand and instrument manufacturers Kitchen has been well understood.
However, the cap and turns it seems that these gentlemen want to take the spatula in hand and instrument manufacturers Kitchen has been well understood.
Before, manufacturers of kitchen instruments applied only to women with dishes, plates and accessories styled and colored. Now there are more simple utensils, the contours more masculine, more rough shape, heavier ... such as large pots of our grandmothers or flat iron, "but this time, targeting men addicted to cooking.
Similarly, machines such as mixers, thermomix to 1700 €, or ovens are like weapons of war. We are far from being fashion and are approached professional instruments, because the men who cook "is like the fart." "Men want to play not only the leaders but want to give it the appearance."
To them the tasty dishes for hours, even here they buy cookbooks and picked for hours in the kitchen before the family and friends arrive for a meal prepared by the man of the house .
Obviously, they do not s'acharnent everyday cooking, but taking several initiatives times a week. And women, they say what? Either they love or they believe that the war of representation and recognition is open! married life in fact ....
Similarly, machines such as mixers, thermomix to 1700 €, or ovens are like weapons of war. We are far from being fashion and are approached professional instruments, because the men who cook "is like the fart." "Men want to play not only the leaders but want to give it the appearance."
To them the tasty dishes for hours, even here they buy cookbooks and picked for hours in the kitchen before the family and friends arrive for a meal prepared by the man of the house .
Obviously, they do not s'acharnent everyday cooking, but taking several initiatives times a week. And women, they say what? Either they love or they believe that the war of representation and recognition is open! married life in fact ....
Saturday, February 5, 2011
Wednesday, February 2, 2011
Best Bmx Bike For 150
Promotion of French cuisine
Fifteen of the most prestigious French chefs, led by Joel Robuchon and Alain Ducasse, have thus joined forces to ask the State to engage in that face competition, particularly English or Scandinavian.
French cuisine is not at risk excellence is universally recognized. But compared to other cuisines, English or Scandinavian, boosted by promotional campaigns, it needs the support of government, argued Tuesday of top chefs.
"When we see what some governments in the cuisine of their country, they organize shows, we say that the gap will widen. This is not about food but finances. must be put in order of battle ", told AFP Chief Gerald Passédat Marseille.
"We practice a profession of humility, but we must be able to hear his voice," the quiet breath Anne-Sophie Pic, the margins a press conference at the Eiffel Tower.
Fifteen of the most prestigious French chefs, led by Joel Robuchon and Alain Ducasse, have thus joined forces to ask the State to engage in that face competition, particularly English or Scandinavian.
They emphasize the blooming health of French cuisine, which continues to form whole brigades of foreign chefs. But they are a little left to defend themselves for their expertise and diversity of the hexagonal kitchen.
The recent competition for the Bocuse d'Or at the end of January Lyon, crowned three Nordic leaders without that for the first time, France appears in the top three. "These chefs are of course very good," said Anne-Sophie Pic. But they "also have large budgets" to prepare in the best conditions and a large "corporate communication", says Yannick Alleno.
Some countries emit "gigantic budgets" to mount demonstrations to promote their food, while France sometimes struggles to export its food products despite their quality, says Alain Dutournier.
Alain Ducasse cites the example of Madrid Fusion, one of the culinary salons largest in Europe, whose budget is 3 million euros: "To spread even better French cuisine, this requires money," he says. "We need the support of our politicians, who have not taken the measure of our economic (...)". Because "the competition is, and she is fierce."
Association of Chiefs, called Culinary College de France, "is not an army of defense," says Guy Savoy. But it is to stop "self-flagellation of us, while others are very noisy," he says.
In the wake of the decision of the UNESCO Heritage Intangible Heritage of Humanity the "gourmet meal" of the French leaders have already discussed several projects with various ministries concerned with the restoration.
They call for an inclusion of culinary arts in the list of crafts, integration "in a form to be determined" in a culinary education at school and also want to fight against the use of food additives.
To promote products and producers, they also decided to select and publish an annual list of "outstanding products".
(AFP)
French cuisine is not at risk excellence is universally recognized. But compared to other cuisines, English or Scandinavian, boosted by promotional campaigns, it needs the support of government, argued Tuesday of top chefs.
"When we see what some governments in the cuisine of their country, they organize shows, we say that the gap will widen. This is not about food but finances. must be put in order of battle ", told AFP Chief Gerald Passédat Marseille.
"We practice a profession of humility, but we must be able to hear his voice," the quiet breath Anne-Sophie Pic, the margins a press conference at the Eiffel Tower.
Fifteen of the most prestigious French chefs, led by Joel Robuchon and Alain Ducasse, have thus joined forces to ask the State to engage in that face competition, particularly English or Scandinavian.
They emphasize the blooming health of French cuisine, which continues to form whole brigades of foreign chefs. But they are a little left to defend themselves for their expertise and diversity of the hexagonal kitchen.
The recent competition for the Bocuse d'Or at the end of January Lyon, crowned three Nordic leaders without that for the first time, France appears in the top three. "These chefs are of course very good," said Anne-Sophie Pic. But they "also have large budgets" to prepare in the best conditions and a large "corporate communication", says Yannick Alleno.
Some countries emit "gigantic budgets" to mount demonstrations to promote their food, while France sometimes struggles to export its food products despite their quality, says Alain Dutournier.
Alain Ducasse cites the example of Madrid Fusion, one of the culinary salons largest in Europe, whose budget is 3 million euros: "To spread even better French cuisine, this requires money," he says. "We need the support of our politicians, who have not taken the measure of our economic (...)". Because "the competition is, and she is fierce."
Association of Chiefs, called Culinary College de France, "is not an army of defense," says Guy Savoy. But it is to stop "self-flagellation of us, while others are very noisy," he says.
In the wake of the decision of the UNESCO Heritage Intangible Heritage of Humanity the "gourmet meal" of the French leaders have already discussed several projects with various ministries concerned with the restoration.
They call for an inclusion of culinary arts in the list of crafts, integration "in a form to be determined" in a culinary education at school and also want to fight against the use of food additives. To promote products and producers, they also decided to select and publish an annual list of "outstanding products".
(AFP)
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