Sunday, January 30, 2011

How To Find A Toilet Tank Lid



Forest Gump
A dinner
Times Square
by
Bubba Gump
New York


Bubba Gump's restaurant, one example of a restaurant bill of $ 13-15 million per year.
Why? Perhaps because
incorporates the theme of one of the best films of all time?
Perhaps because it is at the center of the world? Perhaps
for the environment?
Perhaps for good food made with shrimp?
Maybe the fast service and personalized care despite the thousands of people who go there to eat?

do not know, I waited an hour and a half to get in, and I tell you I'd do it a thousand times.

Run Forest Run


Life is like a box of chocolates, you never know what ever happens to you.
the bench where he told the Forest his wonderful life.



Run Forest Run


This card made no coincidence indicates if the waiters need to serve, when it is blue when the waiter is not is red all stop, and you need immediately.
interesting menu of drink that is on a tennis racket, recalls the scenes of the film.


The waitresses are very kind
almost exquisite, approach the table but only by informally explain to you and you re-explain with an infinite pazzienza what else is on the menu, smiling, are brave and beautiful.



Stop Forest stopped

As she turned the card all the waiters would stop to ask yourself what you needed.
fantastic service, I was speechless, fast, good, hot.
Tipping perecepita room varies from 15 to 20% of the total account as all the rooms, you can leave a minimum, obviously expect che il cameriere vi chieda come può migliorarsi per la prossima volta e cosa non è andato bene.


Le protesi di Forest .


Per me sono molto rappresentative.






Gamberi in coppa di ghiaccio al centro una salsa di Ketchup e cren direi squisiti.


La divisa di Bubba
Il locale e i piatti sono deicati a lui e in qualche modo a tutti i ragazzi che sono morti in Vietnam.



Spiedini di gamberi con verdure riso e salsa



Il vestito di Jenny
Forrest's great love, my wife and I ate at this table, very romantic.



Mashed potatoes with onion, cream of shrimp grilled shrimp and potato chips and sour



The Forest Dress
When he started running for the United States of America



Delizziosi i Cocktail soprartutto quelli analcolici, il servizio dall'american bar e totalmente diverso dal nostro li il bere e buono un arte e uno spettacolo , il lavoro del Barman e molto gettonato e ben ritribuito.





Paradossalmente e non a caso di fianco al locale di Bubba il famoso centro di reclutamento dell'esercito Americano in Times Square.
My considerations:
It 's time to get down from our pedestal, our cuisine and our service and the best in the world ?
Yes, we are good, but we can improve a lot by taking cues from places like these.
The premises are thousands of people work well ritribuiti two numbers:
a room takes from 2000 to pay $ 4000 a week every Thursday.
80-140 thousand dollars a year lo stipendio di un camerire professionista.
Le mance vanno a valorizzare il lavoro del camerire prende un fisso e poi il resto sono mance.
Non si paga il coperto, e l'acqua e gratis ti viene servita in automatico non cè bisogno di chiedere perchè è ovvio e acqua non si paga.
Non è vero che la vita è più cara, e questione di scelte di stile di vita che vuoi fare.
Gli affitti sono alti in centro a New York, infatti le persone non hanno paura di fare i pendolari to go to work and pay rent at the right price.
insurance pays for the employer, then you can do with integartive, (some people decide not to pay the insurance because you want to buy a new car or cell phone last Gird , and always a choice).
clothes etc. The raw materials. cost 20-30% that is not in Verona.
Americans will not have the story of us Europeans, but if they are created.
Is there a shared collective identity in which people reflect and believe it.
union in the most fundamental principle of freedom for what concerns the issue of work.
fraud and bankruptcy and punished with imprisonment creative as the budget does not exist here in Italy, when I mentioned I have laughed in your face, this gives confidence in the trade.
America is not in crisis even and ready for a new economic boom.
enough to have jobs for all willing to work.
They told me of a person che non conosceva la lingua ma era molto bravo nel suo lavoro, allora si è messo a fare il lavapiatti per imparare a parlare bene l'americano, in un anno può diventare menager di una mulitnazzionale.
Non esiste la patriarcalità di passare il lavoro padere in figlio o all'amico, o il conoscente li ti valutano sulle capacità personali se tu sei più bravo e meritevole il posto è tuo.
L'Americano non si sente un super uomo sanno di avere molti difetti, sanno anche ascoltatre le critiche per migliorarsi, anzi ci tengono che gli dai i Feedbeack per migliorarsi altrimenti si offendono perchè non sei trasparente e cristallino.
semlicemente I carry what I saw and I have moved back Italian Americans in America who work and do this job and do not tornerbbero ever in Italy.
Obviously not carry the political comment that made me ashamed to be an Italian.
Chef Alessandro Tannoia

Saturday, January 29, 2011

Free Sheet Music Rock Star

DIAMOND - Diamond

Click image to enlarge


made of pure carbon, diamond is the hardest mineral known. E ', however, very fragile. It has a very bright shine, almost metallic, which is defined precisely 'adamant'. Many crystals appear fluorescent under ultraviolet light. The crystals are mostly in the form of octahedron esacisottaedro (48 triangular faces), often with curved surfaces. On the faces of the octahedron can sometimes see small triangular etchings called 'sting'. For germination of two octahedral crystals can be formed flat triangular beveled. It is colorless or pale blue, yellowish to brown. Transparency is very limited in variety microcrystalline black (Carbonado) or radial-fibrous structure (bort). The size of the crystals vary greatly, from fractions of millimeters and milligram up to several centimeters and 621 grams (3106 carats) Cullinan diamond.


diagnostic characters

addition to the gloss characteristics and "fire" (the chromatic dispersion due to internal reflections that produce bright multi-colored lights), the diamond is unique for its hardness, the highest known.


ORIGIN

Diamonds were formed a few hundred kilometers of depth in that area of \u200b\u200bthe Earth's crust called the mantle. The crystals were then dragged to the surface through volcanic pipes filled with explosives from a rock called kimberlite olivine, the South African town of Kimberley.


DEPOSITS AND USES

The deposits may be either primary or secondary. In the first case the diamonds are still embedded in their parent rock, the kimberlite in the second case, were isolated from erosion by water currents and transported elsewhere. The oldest known deposits are now exhausted, peninsular India. In 1725 deposits were discovered in 1867 in Brazil and South Africa. In the 50 major oil fields were discovered in Siberia and in the 70s in Australia. Other known deposits are those of Borneo and Venezuela.
to its hardness diamond is used as an abrasive, to cut the glass and the heads of the drilling rig. Its best known use, but not the main one is the gem, which is designed around a quarter of world production.


USO GEMMOLOGICO

Il maggiore pregio di questa gemma consiste nell'assenza di colore e di impurezze. Rispetto a quelli incolori hanno minor valore i cristalli debolmente azzurrini, quindi quelli giallognoli o brunastri. Dopo essere stati selezionati, i diamanti vengono sottoposti al taglio usando lame diamantate e sfruttando particolari direzioni lungo le quali la durezza è minore. Se il taglio è ben eseguito, mette in buon risalto il "fuoco". Una gemma tagliata male, invece, deve venire ritoccata per raggiungere l'effetto desiderato: la conseguente perdita di peso sì traduce in una perdita di valore.
Il diamante viene tagliato a brillante (termine impropriamente usato a volte per indicare il minerale, ma che si riferisce esclusivamente a un tipo di taglio rotondo con 58 faccette applicabile a qualsiasi gemma), sfruttando l’abbastanza facile sfaldatura secondo I'ottaedro. Si parte da questa forma geometrica (due piramidi quadrangolari sovrapposte) asportandone i cinque noni della piramide superiore e un nono di quella inferiore, per ottenere la larga faccia del brillante (tavola) e la faccetta terminale inferiore. Le successive sfaccettature sono ottenute usando polvere di diamante (oppure di bort o di carbonado). Oltre alle numerosissime varianti del taglio classico a brillante, si praticano diversi altri tagli, fra cui quelli a smeraldo, triangolare, ovale, a stella, a tavola, a pendeloque, a princess ecc.
Nel 1905 in una località del Transvaal (Sudafrica) venne trovato un diamante di eccezionale grandezza (3106 carati): il proprietario delle miniere si chiamava T.V. Cullinan, e da lui ha preso nome sia il diamante sia la località. In seguito fu tagliato in 36 gemme, fra cui il Cullinan I o Stella d'Africa (530 carati), che fa parte del tesoro della Corona britannica, e il Cullinan II (317 carati). Fra gli altri diamanti celebri, intorno ai quali sono nate vere e proprie leggende, si ricordano il diamante azzurro di Hope (45 carati), conservato alla Smithsonian Institution di Washington e ritenuto foriero di disgrazie, quello verde di Dresda (41 carati), custodito nel Griines Gewólbe della stessa città; il Regent (137 carati) e il Sancy (55), già appartenuti a Luigi XIV e ora al Louvre di Parigi; e il Koh-ì-Noor (108 carati), conservato nella Torre di Londra.



Una pietra peziosa per soniare....

Amber Lynn Christy Canyon

Two postcards Andy Parker

© photo by Andy Parker

Have a good weekend!
Andy


© photo by Andy Parker

Wednesday, January 26, 2011

Biopsy Of Ovarian Cyst Procedure

draw palace Mastelli



Monday, January 24, 2011

Boatneck Sweater Knitting Pattern

see different worlds


In July that summer afternoon, Monday after feast of Redentore with illumination at night before the third Sunday of July when we got on tower on the island of San Giorgio Maggiore I saw there several worlds. I saw the peace of this green island ever benedektinski monastery, which today са останали двама или трима възрастни монаси, които с кафявите си раса обичат да седят в църквата преди залез, когато отраженията на слънцето във водата влизат through the open door of the beautiful church designed by Palladio and they give a mystical prezhivaniya. I saw the expensive white yachts with masts of yahtporta with both бели фара от двете му страни, които се пълни с празнуващи хора в нощта на фоерверките. Видях круизните кораби, които него ден потегляха един след друг от морската station against the refineries of Porto Marghera there in the distance on land and 300 m wide channel that separates the island of Giudecca Venice core passed along nose of the former Customs Marine Punta della Dogana Dogana da Mar office and build the ship as it to continue along Piazza San Marco and Palazzo Ducale, along the island of San Giorgio (Where we were a bell at this point) and by messages with Connection bridge island Sant 'Elena and the remote island of Lido dalgag, after which the Adriatic. From the Venice lagoon cruise these monsters end up in the Adriatic Sea and take a course to Greece and Istanbul. While pass along your route where a deep navigable channel front and back them satatstva one Corbacho, which compared with a bell kruzinite monsters looked really "boat". I saw pools of seawater Ciprian hotel where Americans like Erica Jong swim night with his young lovers or where our poitalianchena blonde Dragomir, aka Michelle Bonev in the garden of the restaurant this expensive hotel is inviting guests to eat for invited introduces its author film, which even gave her a fictional prize in September at the Film Festival. I saw in the southern lagoon and the island of San Clemente - well built, nakoga there was bedlam, Benetton is now invested in five-star hotel type of vacation place. I saw the Renaissance harmony of the inner courtyards of the Abbey - първия с кръгове от старателно подрязвани лаврови храсти, другия с високи вечно зелени кипариси (показах ви тук в този блог, в предишния пост). Видях как плана The church forms a cross surmounted by a dome on top of which is the statue of St. George - the Italian San Giorgio. I saw this magnificent city from the belfry San Giorgio Maggiore and the many worlds in it.









Saturday, January 22, 2011

My Period Is Due And I Have Mucus



cooking pot

Course Bilateral Agencies

Kitchen Academy

Confcommercio

Hospitality Chievo



salad of farro in a vase with red cabbage, tomatoes and basil avocado balsamic vinegar



Updated on 20/11/2010
Card # 1 recipe

Name:

salad of farro in a vase with red cabbage, tomatoes and basil avocado balsamic vinegar reduction recipe
designed and tested by Chef Alessandro Tannoia

Ingredients: 10 people

spelled
500 kg (Better if full)
No. 2 Avocado Tomato

Gr 250 Gr 500 Gr 100 Red cabbage

Basil N. 30 Flowers of clover
Gr 100 Extra virgin olive oil salt
good
Peppercorns
Avocado
N ° 5 N ° 10 300 g jars



gr.50
reduction of balsamic vinegar in small saucepan pour ' balsamic vinegar, as needed, at a temperature very moderate heat for about ten minutes (just enough to make it boil), reducing the volume until the liquid is thick to the point that it serves.
icing sugar helps to thicken before.
Preparation: 
Metter bath wheat and barley if it is not Pearl the night before
1. Cook the Farro and the corn in salted water 20 min (10-12 min in a pressure cooker that pearl) Full cooking 1 hour 30 min.
2. Wash and clean the onion and parsley and tomato
3. Cut the tomatoes into 4 wedges
4. Cut the red cabbage into strips of 1 cm
5. Chop the basil
6. Cut the avocado into cubes of 1 cm
7. When the barley and wheat are cool to add all the ingredients above.
8. Season with salt and oil pepemescolare before closing and then put the balsamic vinegar reduction
9. Bake at 100 degrees for 15 min steam. (Well mixed hot)
10. Or 95 ° water bath for 25 min.
11. Vegetables avocado give up their liquid and the farro absorbs the



Finish:
serve with the pot if it closed each diner will open on the prepared dish with paper towel
cloth.
Characteristics:
when you open the jar gives off a smell of vinegar and decided well seasoned vegetables rich in fiber and vitamin oligoelemnti biological value protein in the medium.
Real Time: 1 hour


Grilled eggplant parmigiana



Updated on 20/11/2010
Sheet No.2

recipe name:
Grilled eggplant parmigiana recipe
designed and tested by Chef Alessandro Tannoia

Ingredients: 10 people


Kg 1.5 Kg Eggplant
0800 Fresh tomato
No. 20 basil leaves Lt.
0100 Extra virgin olive oil Salt
gemstone 20 gr.
Gr 100 N ° 10
Parmigiano Cups


Preparation:
Wash and cut eggplant into slices with thickness of 1-1.5 cm. Put them in
band with parchment paper, drizzle with good extra virgin olive oil and a pinch of salt, bake at 180 degrees for 15:20 min ..
Prepare the tomatoes: Boil the tomatoes for 2-3 minutes. (More than 5 min. I remember that we lose the vitamins are tremolite)
Wipe the mill
Add salt or sugar (If you are organic freshly picked there will not be the need) to prepare
Potted monoporzinoni pyramidal layers of eggplant with the meat tomato, Parmesan and basil.
torch melt the cheese (to make a quick gratin color)

For those who do not have a torch you can remove the plastic seal, place in oven with browning feature just a few minutes to give it color.

Cooking:

1. Bake at 100 degrees for 15 min steam. (Well mixed hot)
2. O 95 ° water bath for 25 min.
3. The vegetables and avocado give up their liquid and the farro absorbs the

Finish:
serve with the pot if it closed each diner will open on the prepared dish with paper towel cloth and basil leaves on the plate.

Characteristics:
when you open the jar releases a scent of balsamic vinegar and parmesan

Real Time:
30-40min.




Characteristics: Good
light and easily digestible, summer dish

Real Time: 35-40 min
.

gratin of Parmesan







Vaso di fonduta al cioccolato con pere sciroppate e caramellate alla cannella





Aggiornata il 20/11/2010
Scheda n.4

Nome ricetta:
Pere sciroppate

Ricetta ideata e provata dallo Chef Alessandro Tannoia

Ingredienti: per 4 persone (porzioni da 200 gr. crudo)

Criteri di scelta del prodotto. 1. Scegliere frutta matura e di stagione perché è ricca di zucchero ha poca water so you limit the proliferation of bacteria.
2. Of land for the quality and verifiable history of our products
3. In km 0 to lower the cost and pollution transport.
Kg.1 Pere
Gr 500
Lt.0.700 Sugar Water Lemon No.1

N. 2 large jars of 500 gr.



Food Safety: First steps.
First wash thoroughly in cold running water to, in one of two bowls of the sink.
Fill the second bowl with cold water, and Amuchina.
leave the bathroom for 5 min to make the product act.
Meanwhile, I wash my hands thoroughly and put food security devices (headphones, hair mask, apron with bib and latex gloves.) No clothes at home, but a lab coat.
I remove the water rinse well using those latex mask, hat and apron.
The tables in the preparation must be previously sterilized stainless steel products (Es.D10) with antiseptic and disinfectant.
The equipment I use (pots, spoons, etc.) have to be stainless steel previously sterilized in the dishwasher before using.
not use wooden spoons or chopping wood and aluminum pans (the food to deteriorate due to chemical processes).
The boards should be plastic for these foods also sterilized before use in the dishwasher.


Preparation Peel the pears and remove core, cut into 4 wedges
Prepare the syrup with water, sugar and lemon juice.
Bake for 10 minutes.
Place the peeled pears in the pot so as not to leave too much empty space.

Finish:

invasive hot sterilized jars previously Including covers, or in boiling water for 10 min.
or a dishwasher.

Food Security: Finally

sterilized in boiling water 15-30 min. depending on the size and quantity of container, with a cup of vinegar (to make shiny glass)
Store in pantry in a cool dry dark place.

Warning: Sé non si rispettano le procedure sopra indicate da questa scheda tecnica, non si può garantire la sicurezza alimentare del prodotto, che può quindi nuocere anche gravemente sulla salute delle persone.

Preparazione 2
Sbucciare le pere e togliere il torsolo, tagliarle in 4 spicchi
Preparare lo sciroppo d'acqua, zucchero e il succo di limone.
Cuocere per 10 minuti.
Immergere le pere e cuocerle nello sciroppo per 8 minuti. Sgocciolare le pere raffreddare e usare subito per la preparazione del Vaso di fonduta al cioccolato con pere sciroppate e caramellate alla cannella.

Aggiornata il 20/10/2010
Scheda n.4

Nome ricetta:
Vaso di fonduta al cioccolato con pere sciroppate e caramellate alla cannella

Ricetta ideata e provata dallo Chef Alessandro Tannoia



Ingredienti: 10 persone


N° 10 Vasi
Kg.0.500 Gocce di cioccolato
N° 30 Fette di pere sciroppate
Gr. 200 Zucchero di canna
Gr. 10 Cannella in polvere

Preparazione:
In vaso mettere 50 gr. di cioccolato in gocce adagiare la pera sciroppata spolverare con cannella e zucchero di canna, e caramellare con cannello, chiudere velocemente il vaso

Finitura:

1. Infornare a vapore 100° per 15 min.(anche misto caldo)
2. O bagnomaria 95° per 25 min.

Finitura:
servire con il Vaso chiuso ogni if the diner will open on the prepared dish with paper towel fabric and chocolate chips here and there.

Characteristics:
Good, simple, creative, soft heart of pear with chocolate sauce that accompanies the scent of cinnamon and brown sugar.


Real Time: 30 min

.




my comments on the cooking pot:


Fragrances once:
help speed the drying time for finishing the dish in the vessel.
Natural flavors fresh herbs do the rest. Rediscover the taste of
a simple, healthy raw material, without so many cars and chemical powders,
cooking sweet
Preparation cuocre finish in its own liquid at low temperature while maintaining the flavor.
important rule: put in a vase that makes a product that absorbs liquid and a. The execution time

not work miracles, but the flavor of a presentation of a common canning jar in the pot gives a sense of home, the grandmother who patiently prepared canned baby and we wanted to immediately put their hands inside
the course we will offer our customers a fork.
Shelf
The fresh cooked and eaten can be prepared before a service, and end customer requirements.
A great chef said that the food quality is 24 and losing one per hour.

Best wishes

Chef Alessandro Tannoia

Where In Bars Can I Find Shemales In New Jersey

the cloisters of San Giorgio Maggiore from the bell tower

In un post dedicato al monastero benedettino in isola di San Giorgio Maggiore l'amica Piera lo definisce come sintesi di eleganza, forza e cultura a Venezia . Potete Click on the Pier and the definition of link will take you to that post in his blog Hidden Venice.

Then Pierre said that "the first expression of Renaissance architecture in Venice was produced in a Benedictine abmiente.

In late 400 and early 500 were built by John and his son Andrea Buora the dorm (the long sleeve) and the cloister of laurels .

The third construction phase of transformation, from mid 500 to mid-600 is due to the work of Palladio, with the refectory, the cloister of the cypresses and the church (see photo below you see a part of the transept of the church ), and Longhena with the work of the staircase and the new library, which I will present in another post.

In the right foreground we see the part of the transept of the church and a Baroque dome, the roof dell'edifficio higher the roof of the refectory designed by Palladio where it is now placed a copy of the large canvas by Veronese The Wedding at Cana originane which was taken away by French and now we can see in the Louvre museum in Paris. In the background on the island of Giudecca, where ingrandrite the photo you will see the swimming pool of the Hotel Cipriani.

Then Pierre said that "the first expression of Renaissance architecture in Venice was produced in a Benedictine abmiente.

In late 400 and early 500 were built by John and his son Andrea Buora the dorm (the long sleeve) and the cloister of laurels .

the long sleeve

The first cloister of laurels

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harmony renaissance of the cloisters of San Giorgio

The two cloisters (the first said the cloister of laurels and the second the cloister of the cypresses that ) are connected with an open porch in the background you see the first picture. You can also see it in the penultimate picture of this post.


E 'Pierre's friend who writes in his blog Hidden Venice : "Il complesso architettonico più ricco ed elegante, prende così un aspetto monumentale e fastoso, più degno di un palazzo principesco che di un ambiente monastico."


il chiostro degli allori visto dal chiostro dei cipressi

il chiostro dei cipressi