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From Drinks

Snapshots from Spain: Zumos from La Boqueria in Barcelona

I was there last week... :D
btw, there are a couple of shops around (one in Carrer de la Boqueria and one near the Municipalitat for sure) where there's a girl pressing the fruits live right when you order the zumos... priceless ;)

Have you tried the ice cream on a stick from the Stickhouse?

fabien at 1:45PM on 07/23/11

From Serious Eats

Recap: Top Chef All-Stars, Episode 8, Italian Throwdown

Fabio should have won (and the Restaurant Wars as well) but it seems he can't manage to shine when Bourdain is in the jury :(
Steamed Mussles in an Italian challenge? And you call it Sicilian family tradition? Top Fail.

fabien at 5:57AM on 02/05/11

From Serious Eats

Cook the Book: 'The Sriracha Cookbook'

Peanut Butter Sriracha Cookies :D

fabien at 11:42AM on 02/01/11

From A Hamburger Today

The Making of Michael White's White Label Hamburger at Ai Fiori

If you ever come to Florence (Italy) you have to try the hamburger (named "hamburger for real") served by Marco Stabile at Ora D'Aria restaurant: it's just brilliant.
(no, I'm not getting any money spamming his name here)

fabien at 4:18AM on 01/14/11

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From Drinks

Snapshots from Spain: Zumos from La Boqueria in Barcelona

I was there last week... :D
btw, there are a couple of shops around (one in Carrer de la Boqueria and one near the Municipalitat for sure) where there's a girl pressing the fruits live right when you order the zumos... priceless ;)

Have you tried the ice cream on a stick from the Stickhouse?

fabien at 1:45PM on 07/23/11

From Serious Eats

Recap: Top Chef All-Stars, Episode 8, Italian Throwdown

Fabio should have won (and the Restaurant Wars as well) but it seems he can't manage to shine when Bourdain is in the jury :(
Steamed Mussles in an Italian challenge? And you call it Sicilian family tradition? Top Fail.

fabien at 5:57AM on 02/05/11

From Serious Eats

Cook the Book: 'The Sriracha Cookbook'

Peanut Butter Sriracha Cookies :D

fabien at 11:42AM on 02/01/11

From A Hamburger Today

The Making of Michael White's White Label Hamburger at Ai Fiori

If you ever come to Florence (Italy) you have to try the hamburger (named "hamburger for real") served by Marco Stabile at Ora D'Aria restaurant: it's just brilliant.
(no, I'm not getting any money spamming his name here)

fabien at 4:18AM on 01/14/11

From Serious Eats

The Physiology of Foie: Why Foie Gras is Not Unethical

I'm a bit confused about a paragraph I've read: "The ducks are all stunned in electrified water before we slaughter them, so they're completely unconscious [...] The stunning makes for a quick, painless death."

Well, I haven't tried but I'm pretty sure is not that painless to die electrocuted by your hair-dryer while you're taking a bath...

fabien at 8:01PM on 12/16/10

From Serious Eats

Spice Hunting: Sumac

I love sumac and it works great in kebabs... have a look at my vegetarian kebab here: http://fabien.wordpress.com/2010/10/25/kebab-di-seitan/

fabien at 6:39PM on 12/09/10

From Serious Eats

Cook the Book: 'The Sweet Potato Lover's Cookbook'

roasted with paprika, spicy and crunchy: awesome!

fabien at 1:35PM on 11/15/10

From Recipes

Dinner Tonight: Spiced Butternut Squash, Lentil, and Goat Cheese Salad

Just a tip: when cooking lentils, or any bean, putting salt in the water at the beginning is a mistake because it hardens the skin of the bean. You have to season the water at the very end for the best result.
For the same reason, avoid steel cookware when preparing such meal: only wood or plastic.

Btw, great recipe ;)

fabien at 12:57PM on 11/10/10

From Recipes

Sunday Brunch: Lemon Poppy Seed Pound Cake

here's my version with orange: http://fabien.wordpress.com/2009/12/14/torta-allarancia-e-semi-di-papavero/

I LOVE this cake! I think it's the only cake without a pinch of chocolate I love that much... ;)

fabien at 12:46PM on 03/03/10

From Talk

Veggie lasagna recipes

I can share two from my blog, but you have to use Google Translate (or similar) because they're not in English...
Lasagna with asparagus and Pecorino cheese
Lasagna with mushrooms and Robiola cheese

Enjoy! :)

fabien at 8:38AM on 11/14/09

From Serious Eats

Serious Heat: What the Heck Is in Ras el Hanout?

Before the Nineties there was also a sort of beetle (the Spanish fly) among the ingredients but it has been banned from Morocco foods now (I hope).

fabien at 8:43AM on 06/19/09

From Serious Eats

Should Recipes Shrink to 140 Characters on Twitter?

I'm already tryin' to use Twitter on my food-blog account (@cuisinedefabien) to re-wrote my old recipes (or promote new ones) in 140 characters and the experiment seems successful... I've also wrote a guide on my blog to let people know what are the abbreviations I use and to provide a standard template since this is not so popular yet in Italy (and btw English is much helpful for food abbreviations).
I'm enjoying this Twitter opportunity a lot and I hope that a lot of food passionates will do the same in the near future :)))

fabien at 8:32AM on 06/19/09

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About fabien

Website: http://fabien.wordpress.con

Location: Italy

About: Designer, Photographer, DJ and food-blogger

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