title, what title?

Tanıtım Po ovasında geçtiği için ne profili ne haritası koymaya değer. Dümdüz. Sprint'e kalacağı kesin ve 1 km içerisinde 90 derecelik bir dönüş olduğunu unutmamak lazım. Sonuç - Özet Videosu Dümdüz bir etap olunca son kilometre dışında heyecanlı birşey olmadı. Gaviria en arkadan çıkarak tüm sprinterleri gafil avladı. Gaviria'nın arkadaşı Max Richeze Caleb Ewan ile omuz omuza mücadeleye girdi. Klasmanlar Etap Fotoğrafı Turistik Tortona'nın yol kitabındaki tek özelliği Tapınak Şövalyelerinin Kutsal Kadeh'i sakladıkları rivayet edilen bir yer olması. Tortona'nın kokulu çiçekleri ünlü. Volpeda Şeftalileri ünlü. El yapımı Nutellalı Bacci di Dama kurabiyeleri. David Lebovitz tarifi ile.

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...

Contrary to what creationists want you to think ( Banana: The Atheists' Nightmare ), the delicious starch cubes once looked like this: Thanks to a thousand years of best Genetic Modification by small farmers, the seeds were gone. As a result, all the bananas you eat are more or less the fruits of the same plants, which have been asexually produced over and over again. I came across a similar case of wild origins of a well-known European plant in my recent visit to Erzurum. Favorite of pie-makers across the western world, Rhubarb looks clean and nicely shaped like this: Virtually unknown in western Turkey, the wild cousin, or perhaps ancestor of Rhubarb is known as Işgın in Eastern Turkey: To close the this curious circle, the Wild Rhubarb is known as the Mountain Banana in Eastern Turkey.

Our search for locating the ultimate Turkish street food , söğüş (read soe -gh -ues) in Istanbul started online after reading this post on Istanbuleats . The address given there is Kalyoncu Kulluk caddesi. Don't start typing it in your GPS software now. Cause the municipalities in Istanbul change names of the streets faster than any software. The name of the street on which Muammer Usta's sogus stand  is located has a new name now. Don't ask me what the new name is, since it's relatively hard to find your way by looking at street names around Taksim. Best way to find it is to look for the entrance of the Balık Pazarı (Fishermans Market) on Istiklal caddesi. Then walk to the end of the end of the street, asking where Asmaaltı cafe is in case you -like us- are not able to follow a straight line. Left of the cafe, there is a very modest stand, which ,according to its owner Muammer Usta, is the mother of all sogus stands. Sogus is served on paper towels. Don't ...

It is a terrible and wrong cliché to wrap up the entire German cuisine within the combination of "sauerkraut, potatoes and bratwurst". It is as accurate as the idea that all that Italians eat are pizza and pasta. After spending 5 years in the gastronomic capital of Germany, I'll try to write about some German delicacies when I find the time. First I will start by attacking the cliché itself. "Leber- und Blutwurst mit Rotkohl und Bratkartoffeln" is a dish that demonstrates how good the wurst-kraut-potato combination can be. !!WARNING: Otto von Bismarck famously likened sausage-making to law-making. If you like sausages or the laws, you better stay away from the actual making process. Skip to the end of the WARNING if you like sausages. Leberwurst is a cooked sausage of bacon-liver-pork, flavored with spices. The one pictured above has other offal parts as well. German blood sausage - Blutwurst-  is made out of blood and pork skin. Spanish blood sausage...

In the days before  Linnaeus things were easy for herb enthusiasts. If two herbs or spices looked and/or tasted the same, one would just add an adjective in front to make the distinction. It looks like radish, but it taste different? Call it horse radish. It tastes like Marjoram, but grows in the wild? Call it wild marjoram. This naming convention leads to many confusions to the modern food enthusiast, who suddenly, can taste items from across the globe in the convenience of  their supermarket alleys. One of my biggest confusions regards the bitter leaves of what I grew to know as "Roka" in Turkey. I'll try to clean this confusion with the help of Wikipedia and the great Carl Linnaeus. This is what I know as Roka in Turkish. Its species name is Eruca Satvia, and is known as Arugula or Rocket in the English-speaking world. In Italian its called the Rucola comune, i.e. the common rucola. I guess both Germans and Turks have taken the word from Italians. This on...

Turkey is a paradise for offal lovers. From very late night drinker's remedy Tripe soup to street vendor's cleaned intestine specialty Kokorec ( wiki entry link ) there is literally no part of the animal that is not eaten. The westernmost metropolis of Turkey, Izmir, has a very special offal delicacy to offer. It's name is Kelle Sögüs, and it is not well known outside of Izmir. Thanks to my lovely offal aficionado girlfriend from Izmir, I got to taste and fall in love with Sogus. Kelle means "head" in Turkish, and kelle sogus includes all the edible parts of the head of a lamb. I will not list you the ingredients, instead I will remind you of Von Bismarck's quote about sausages and laws ( link to the quote ). The meat is marinated, boiled and served cold in pita-like bread with minced onions, parsley and cumin. Enjoyed with a cold ayran, it may be my favorite street food, as the picture of me crying when I am eating sogus above demonstrates. Even though...

Two of my recent passions are Dostoevsky and food. What a better way to celebrate them, by enjoying them together. That's why I bought the larger book on the left to accompany Crime and Punishment. I will try to cook the dishes mentioned in the book. The first dish that gets mentioned in the book is boiled beef with horseradish. Or as they call it in the fabulous language of  Russian Otvarnaya govyadina v khrene ( link to the recipe ). Did you know that horseradish (acirga or bostan turpu in Turkish) is the same species as Wasabi? I didn't know that. I'm eager to test the recipe...

Sure, the title is an exaggeration. But the pesto I prepared by experimenting two great recipes by two great cooks comes close. As Marx said, great ideas come out when one takes other great ideas and rub them against each other. I was never a great fan of Pestos, simply because I ate them in internationalized "Italian" restaurants, where they put a lot of fat, most of which is not olive oil. Not a great option for hot weather like these... But then I came across Mark Bittman's article ( link to the article ) about the importance of ingredients rather the method when it comes to Pesto. And it is Basil season, so I thought I might give it a try. Then I remembered The Wednesday Chef's recipe for oven baked tomato sauce ( link to the article ). Then I decided to mix them, and the result was great. I don't like bragging about recipes, but I do want every reader of this blog to enjoy this taste. Since I believe that cooking should be more about experimenting and...

... or A proposal for South American dominance in the next world cup: Yes, it still hurts. Those four goals, that involve perfectionism in attacking football on the German side, and complete failure of the defensive skills on the Argentinian side. And God's sad sad face. So I have a proposal for the next World Cup. We all seen how good the Uruguay defensive line was. Just think about adding the dream forward line of Argentina with a 2 good defensive midfielders together.  It would be a dream team from the Rio De La Plata. After all, Uruguay has its roots in the Liga Federal, which was a federalist state aspiring to control whole Viceroyality of Rio De Plata, which includes today's Argentina, after gaining independence from Spain... If this doesn't work, they should at least bring together a team of chefs from both countries and tour the world: Montevideo: Buenos Aires:  The meat quality in Germany is comparable with the quality of Chinese toys. So I cannot eve...

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

2 Years ago I changed my diet. It is not a Diet that I am doing. I changed my eating habits. I am trying to reduce carbs as much as possible, get fat from nuts and olive oil, get my proteins from legumes, white meat and fish. This combination is the best tasting midday sandwich I came up with: Ricotta: 160 kcal/100 g. Lots of whey proteins, low fat. Pumpernickel: 180 kcal/ 100g. Whole grain rye bread. Combine 125 grams Ricotta with 250g Pumpernickel. Low calorie, Low fat, good carb, high in fibers. And delicious!

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 ...

When it comes to cooking, there are two things one should be very careful with. Deserts and simple recipes. While you can pretty much play around with the ingredients during cooking for other types of food, this is impossible for deserts. And the importance of ratios becomes more important if you have only a handful of them that define the taste. So a simple desert is actually the hardest to cook. Being nothing more than milk, cream, sugar and gelatin the Piemontese delicacy Panna Cotta is an example of such desert, which I have been trying to cook lately. The trick, which I could not master yet is to get the consistency right. This has got to do with the ratios, the temperature, as well as the sequence of mixing the ingredients. Some restaurants employ the cheap trick of putting flour to get more consistency, but in the end kills the taste completely. The Panna Cotta should taste no more than sweet cold milk which happens to come in a solid form. Flour is a no go for Panna Cotta. Here...

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 ...

I was in i due forni , which makes the best pizza in berlin yesterday. the discussion lead -don't ask me how, I guess I was too hungry- the 3 vegetables whose absence would make the world unbearable. I knew my answer beforehand, onion, garlic, and artichoke. What I was no sure about their order. After a quite some contemplation I have came up with the ordering in the last sentence. I want to praise this delicious vegetable which can render almost every type of food edible, with Pablo Neruda's poem "Ode to Onion"... Ode to Onion Onion, luminous flask, your beauty formed petal by petal, crystal scales expanded you and in the secrecy of the dark earth your belly grew round with dew. Under the earth the miracle happened and when your clumsy green stem appeared, and your leaves were born like swords in the garden, the earth heaped up her power showing your naked transparency, and as the remote sea in lifting the breasts of Aphrodite duplicating the magnolia, so did the ear...

I love fruits. My favorite fruits are peaches and water melons. Until recently I had to wait until its summer to enjoy the seducing flavor and consistency of these fruits. Luckily I have found the perfect winter counterparts! Persimmon is an East Asian fruit, related to which is known as Cennet Elmasi -Heaven Apple- or Trabzon Hurmasi -Trabzon Date Fruit, a misnaming as it is not related to date fruit at all- in Turkey. If should be eaten when it is soft. It is very soft and juicy when it is ripe. If the fruit is not ripe, you can leave it in room temparature for a few days where it softens. Sharon Fruit is a special type of Persimmon which is ripened with chemicals. Persimmon is my winter peach. Nashi Pear or Asian Pear has the taste of a pear, but the consistency of watermelon. Contrary to common belief it is not a cross between apple and pear, but an East Asian fruit. Nashi Pear is my winter watermelon.

I'll start with a question, a very basic question. How many basic tastes are there? Until last week I could come up with 4: Salty Sour Sweet Hot Which was not complete and also wrong. Hotness associated with chili is not a basic taste by definition. The complete taste list looks like this. Salty Sour Sweet Bitter Umami I am not joking. Umami is a relatively newly discovered tasting capability with humans, and associated with the amino acid glutamic acid, which is the building block of many proteins. however taste comes from the free form or the salt of glutamic acids. It literally means the "delicious taste" in Japanese. It is associated with fermented protein containing products, such as cheese, ham, East Asian Fish Sauce, and as well as vegetables like aspargus, sea weed and tomatoes. I came across this flavor, when I got interested in Old Roman Cooking. Back in the days, the Romans stored fish in salt, to prevent them from roting. After 4 months the fermenting bacte...