title, what title?

Tanıtım Reggio Calabria'dan kuzeye çıkıyoruz. Denize doğru yüksek rüzgar bekleniyor. Kaçış grubunun işini zorlaştırır.  Düz sayılabilecek ilk kısım sonrası finişe 24 km kala çıkılacak Fuscaldo yokuşu kaçışın akıbetini belirleyecek.   4 km kala üst üste gelen şu harika u dönüşleri var: Son yokuş sprinterleri değil, etap avcılarını ya da klasikçileri çağırıyor.  Pazar günkü Blockhaus tırmanışına kadar en heyecanlı etap. Son 30 km'si seyretmeye değer. Sonuç - Özet Videosu Çok güçlü ve birbiriyle çalışan bir kaçış grubu güne damgasını vurdu. Profil açısından yokuşlu klasiklere çok benzeyen bu etapta geçen senenin Kurnel-Brussels-Kurne galibi genç Belçikalı Jasper Stuvyen takım arkadaşı tırmanışcı Mads Pedersen ile birlikteydi. Bu ikilinin yanında BMC'den İsviçreli Dillier ve ilk günün galibi Avusturyalı Pöstelberger vardı. Peloton bu uzun etapta aktif dinlenmeyi seçince son yokuş kaçışı Dillier, Stuvyen ve Pöstelberger'e düşürdü. Son...

My first shot at German Harzer Käse. It is a sour milk cheese, which means all you need is Lactobacteria, which are abundant in milk already. One drains low fat, and I mean low fat %1, quark or cottage cheese, mixes with salt and baking soda, and wait 7 days for the bacteria to work their magic. Not bad for a first try. The salt was a little too much, still it was edible with walnuts, and would have made an excellent grating on Pasta alla Norma.

Tiramisu -which means pull me to heaven! in Italian- has become the staple desert in Italian restaurants abroad. I am not sure how popular it is among Italians, since it is a fairly new desert which was invented 30 years ago. But, the egg based cream called Zabaglione that gives the Tiramisu its taste has a history that dates back to at least 1600's. It has all the charachter of an Italian delicacy, simple and delicious when made with the correct ingredients. The Marsala Wine is the key. Let me share the recipe I use with you: Tiramisu

Before I found real love, I would use the word "love" somewhat excessively. Skiing? I love it! Garcia Marquez? I love him. Artichokes? I love them! Not anymore. I am careful not to use this word out of context. However this delicacy Ricotta Salata, I discovered recently, makes me very close to using the L word. You don't know what to make of it: Is it cheese, or is it not? If it looks like feta, why doesn't it taste like feta? Is it hard, is it soft? Is it fresh, is it old? Then you cannot stop thinking of it. It is not love, but I will have to admit to my love and all the readers that I have an affair with Ricotta salata. What is it then? For those food enthusiasts like me, the production process is very important. I had written about the properties of milk and related products in my previous post . Shortly, milk has fat solube and water soluble proteins. Normal yogurts and cheeses contain mostly the fat solubles which make up %70 of the protein mass. Whey is what ...

In my book the perfect desert is Middle Eastern specialty Künefe: it is made out of very thin vermicelli -little worms in Italian- like pastry called kadayif, a specially flavored soft cheese and a light citrus flavored syrup. This soft non-salty cheese is hard to get in most parts of Turkey, and to eat a salty desert may turn this culinary ecstasy into a nightmare. This is what used to happen to me in Turkey when I ordered künefe in restaurants I didn't know. Surprisingly, the quality of künefe I ate in Berlin has been exceptionally good, which made me wonder. I mean how can the Berlin restaurant owners find this special cheese, and the most of them in Turkey can't? The answer is they can't. But they use fresh mozzarella instead! Being a fresh cheese itself mozzarella fills all the requirements -except mahlab flavor- of a good künefe cheese. Italian cheese substituting South Anatolian cheese! Well that is just another walk of life that binds people from different corners ...