Do I have to stop posting @Ewaade_3A ? Or perhaps to change the subject? I am not posting too much in Food, but when I do I try to write a decent post (I have a reputation to save, you know)
Helping business, as you said, basically means to put some money in their pocket, keeping them at work. With this pandemic we all stopped to go outside, restaurants here are closed for dinner, so time by time I decided for home delivery from some restaurant. I didn’t wrote a post yet, but I can give you a preview
However, when we are not talking about a restaurants, I always have a doubt. I love the short supply chain so, like in the case of oranges, I ordered them directly from the producer. The price is good, and they get a bit more money than what they usually receive from the wholesalers. This is good for them, as they really works for little moneys. However, by skipping all the intermediate steps and the Grocery store, I am not helping the grocery store to gain money.
What is the right choice?
Regarding your last question, a quick search will respond for me: Arancello
One of my friends is from Palermo, and her mom make a delicious Caponata. Every time he does it, she sets aside some for me, or at least, she did it before we all started working from home. Her caponata, and cannoli, are two of the things I miss the most.
However, I recently discovered “apecannolo”, a pastry shop (a micro food truck built on an Apecar) that delivers cannoli and cassata at home. I will probably order them a Cassata for Easter
The Ape-Cannolo is a great concept, combining the Ape, an icon of the Italian design, and the Cannolo, the king of Sicilian pastry (cassata would be the queen)
You are lucky to have that opportunity in Treviso, enjoy these delicacies for me too!
I’m so ready to try making arancello at home @ErmesT , but I’m finding it hard to find ethyl alcohol in my neighborhood. I’m still looking!
In the meantime, my kilos of oranges have reduced to just seven oranges, so I might not have enough for marmalade, but I’m up to trying a salad or salmon with the soft part.
It is backed with the oranges, @DeniGu , so the juice impregnates the salmon during cooking. Keep a portion, already cooked, for the next day, and try to feel the difference. The longer the salmon rests after cooking, the more the orange flavor stands out.
The version in the first photo is the one I like more (better taste) but the second looks more professional
I think I will have to ship some bottle to @DeniGu , to make sure she will have a bottle when needed.
Creating vacuum in the jar is a procedure that I’ve learned by my grandmother. In the countryside, many products were kept in jars, to have them available in winter. The most common were the aubergines, and of course the tomato sauce (we are Italians).
To have an even greater vacuum, the full jars were boiled, wrapped in a tea towel, for half an hour. In this way part of the water evaporated and, due to the pressure, came out of the closed jar. When the jar cools, a vacuum is created inside, and the cap seals perfectly. If you notice, all the cans of food you buy are vacuum-sealed. Well, to put them under vacuum exactly this method is used, albeit in an industrial way.
¡No @ErmesT ! Yo creo que lo mejor es olvidarnos del peso y del mundo, y ¡dedicarnos a preparar todas las recetas que compartiste!
Quiero comenzar con el arancello, porque ya preparé limoncello una vez. Así que solo es cuestión de seguir el mismo procedimiento. El salmón con naranja también me convenció y la mermelada de naranja es sencillísima. Así que no pasa nada con intentar el pastel de naranja y @LaloPadilla es casi un niño, él puede perder peso solo con pensarlo.
Si voy a intentar el salmón y trataré de tomar unas fotos del resultado. Les aviso despues como resultó todo!
Muy buenas recetas @ErmesT me encanta el jugo de naranja o las naranjas como parte de la ensalada de frutas. En cuanto a usarlas en comidas únicamente hice pollo al horno bañado con jugo de naranja mezclado con miel. Queda con un color dorado muy tentador.
@ErmesT what beautiful photos with oranges but the one that took my attention was the jelly, mermelade do you do it at home? We at home, use to pell the oranges and place them in the freezer with a wooden stick we make lolly pops and put salt and hot pepper during these hot days!
