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Wash the carp pieces and season with salt.

Finely chopped onion and celery, crushed garlic and peeled and diced tomatoes are placed in a pan with hot oil in which I added a glass of water. Let it cook for about 20 minutes. then add the wine and season with salt and pepper to taste. In the sauce we put the pieces of fish and leave on the fire for about 10 minutes and then put in the oven until the sauce drops and the fish browns nicely. Season with green parsley and serve. of mamaliguta.

Good appetite!


The “Crow Regime” of Baltimore, Maryland

Although the port City of Baltimore in Maryland is a bustling thriving metropolis with a current population topping 600,000 (in 1950 they had 950,000), and has a larger metropolitan area population of over 2.8-million, it never had a resident Mafia Family per se.

There have been many gangsters and racketeers active on Baltimore’s streets spanning over 70 years, but the majority of those underworld figures were of either Jewish lineage or independent racketeers, devoid of a central command, so to speak.

And although the Italian underworld was very active as well, it wasn’t until the late-1940s that New York’s Anastasia / Gambino Family officially planted their flag and staked a claim to the territory.

It seems that among the first NYC mafiosi to arrive in Baltimore, either choosing to relocate or being “sent” there by the Scalice / Anastasia hierarchy to spearhead new territory, was the Palermo born Luigi (Lou Mora) Morici and several respected associates like Thomas (Reds) Aversa, Vincenzo (Jimmy) Corona and Joseph Gigliotti.

Starting in the early 1900s, many Calabrian Camorra members were very active in cities such as Cleveland, Ohio Pittsburgh and surrounding towns and cities in Pennsylvania and the states of Virginia and West Virginia.

Among others, Vito Corbi, born in Catanzaro, Calabria, and his son Pasquale (Patsy), seemed to be leading figures of their group. They operated various legitimate businesses and were active in the Prohibition era’s alcohol bootlegging and “Black Hand” extortion rackets, in tandem with their Calabrese “friends”. The Sicilian Mafia was not known to be active in the above named cities & # 8230. it seems Calabrian’s dominated the landscape operating “Black Hand” type extortion gangs.

This was an extremely violent era in which the various mobs & # 8211 Calabrian and Neopolitan, Sicilians, as well as other ethnic groups such as Irish and Jewish gangs maneuvered for position and power in the fledgling underworld that was to come.

In 1923, Patsy Corbi and several associates were arrested, and later tried and convicted for the murder of a gangster named Frank Naples during this period. His father Vito and associate Vincenzo D’Urso avoided prosecution by having moved, previous to the investigation, to Baltimore and Canada respectively.

There were several other pivotal gangland killings that suggest a mob conflict between Calabrian and Neopolitans in Virginia and Pittsburgh during this same period.

Patsy Corbi was paroled from jail in 1932, after serving a 10-year prison term of a life sentence. He’d had his sentence commuted to 18 years, making him eligible for parole. He relocated back to Baltimore where his father Vito had fled earlier to avoid prosecution. The other Corbi brothers had also settled there. Here, they would reestablish themselves, settling into the city, remaining in Baltimore for the rest of their lives. Vito had died in 1929, so Patsy became head of their group, with his brother Frank as his right-hand man.

The Corbis and their Calabrian followers initially operated independently of any traditional Sicilian mafia borgata. But by the early-1940s into the early-1950s, it is said that New York's Albert Anastasia Family, upon the order of Albert himself, sent several soldiers there to start a new crew under the direction of the Palermo born underboss Francesco (Frank) Scalice, a Sicilian who would oversee the regime's formation.

Within a few short years, they had “inducted” a small contingent of local Sicilians and Calabrians, as Anastasia instructed, who was himself of Calabrian heritage. This formal “regime” of New York City-backed, formally “inducted” mafia members would be the only ruling Italian Mafia faction to ever operate in the city.

In 1950, during the traveling Kefauver Hearings on organized crime that held televised public hearings in key states they felt were Mafia influenced, the Federal Bureau of Narcotics (FBN) provided documentation listing who they felt were members of Baltimore’s Mafia.

From approximately 1951 through the early-1980s this was the membership regime:

• Born 1896 in Palermo, Sicily, often referred to as “the old man”, Luigi Morici was thought to have been the first “capo di decina”. He was sent to Baltimore by the borgata hierarchy to establish them. He was listed by the FBN as a suspected international narcotics trafficker.

Morici was the alleged “bank” behind several numbers and lottery games in Baltimore. He also held ownership in a jukebox-vending machine firm. Considered the head of the mafia in that city, he was known to periodically travel to Sicily. Morici had the reputation of a mild-mannered, gentlemanly mafiosi who was opposed to violence, doing his best to avoid killings and exposure. As the years passed and he fell ill, Frank Corbi is reputed to have replaced him as “Capo”. Morici may have returned to Sicily upon retiring.

• Francesco Fidele Corbi was born in 1904 in Pittsburgh, PA. He was the son and brother of early Calabrian Camorrista “Black Handers”. Frank is suspected of becoming an inducted mafia member in either the late 1940s or early 1950s, and the head of this regime in approximately 1966. He died in 1990. His death marked the official end of this regime’s presence.

The following listed names were reputed to have been their “soldiers”:

• Vincent (Jimmy Russo) Corona was born in 1904 in Sicily. He originally lived in the Bronx before being sent to Maryland by underboss Frank Scalice. Active in international heroin smuggling as a FBN report, he had arrests since 1925 for petty larceny, gun possession, gambling, and operating a horse parlor. He was a regular at the Trocadero Democratic Club & # 8211 a notorious mob hangout.

• Giacomo (Jimmy) Romano of Essex, MD., Was alleged to be directly under Corona.

• Francesco (Frank) Gattuso & # 8211 known to be closely associated with Morici, Corbi and other faction members. No data available

• Gaetano (Tommy) LaFata & # 8211 born 1898 in Carini, Sicily. An original member and mafioso of this faction.

• Thomas (Wop Jenkins) Aversa & # 8211 aka “Reds” & # 8211 born Ragusa, Sicily. A top numbers racketeer, mobster and one of the heads of the mafia in Baltimore. He owned the popular Chanticleer Nightclub on The Block, a notorious mob hangout, and several other bars. Also active in real estate investments at Mt. Pleasant Beach. He had a long arrest record mostly gambling related.

• Joseph Palazzolo & # 8211 no data available.

• Pasquale (Patsy) Corbi & # 8211 born 1895 in Calabria before immigrating to the U.S. and settling in West Virginia, and later Pennsylvania. He was a violent leader under his father Vito in an early “Black Hand” type Camorra group. A suspect in several homicides, he was convicted of murder in 1923 and served 10 years before being paroled. He owned four properties and buildings from # 612 to # 616 East Baltimore St., that also housed Kathleen’s Musical Bar and Corbi’s Restaurant for years. His son Eddie took over the running of these businesses and also became a bail bondsman, who represented many of the local hoodlum set.

• Joseph Nunzio Corbi & # 8211 younger brother of Patsy and Frank. He was indicted in a massive illegal lottery ring spanning several states with members of the Buffalo Family from the cities of Utica and Rochester. He was charged by the FBI with the interstate transportation of lottery tickets.

Joe was suspected of running a small horse-book from his shop. He also managed the Villa Nova Nightclub. He would later start a multimillion dollar frozen pizza business, the Baltimore Pizza Crust Inc., with his brother Frank that was operated for decades after his death by his children. Known as a contact of Connecticut soldier Dave Iacovetti when visiting.

• Mario Orazio Anello & # 8211 born 1905 in Calabria. He ran the very successful M. Anello & Sons Construction Co., of which Morici was a partner. Very close associate of chief Frank Corbi. He was godfather to one of Corbi’s children.

• Frank (Don Cheech) Dabbene & # 8211 born in 1897 in Reggio, Calabria. He was a financier of bookmaking operations and floating crap games. Suspected by the FBN as a narcotics trafficker. Held hidden ownership of bar and a wholesale / retail soda distributor. He was considered to be an old-time respected mobster.

• Louis Comi & # 8211 born in 1906, He was an active bookmaker, “fence” of stolen goods and in the vending-machine rackets. He was arrested in several high-profile cases over the years and served several jail terms. He and his brother John Comi ran the Dodge Cigarette Service, a cigarette machine vending firm and was the hidden owner of the Gay Nineties Tavern.

• Joseph Tamburello & # 8211 born in 1906, was either a soldier of close associate. He was also a known contact of CT. based soldier Dave Iacovetti when he visited Baltimore. He operated an Italian-style grocery store.

Angelo Manufo

• Angelo Manufo & # 8211 born in 1927, he was the son-in-law of Benny Trotta and was a bookmaking partner of Julius Salsbury. Manufo was allegedly in charge of overseeing all his father-in-law’s bookmaking and business numbers.

• Joseph (Joe Gigs) Gigliotti & # 8211 born in 1903 in Calabria, he is thought to have relocated from Pittsburgh where he was an active hoodlum, to Baltimore so as to join his “amici”, the Corbi brothers. He had been in the racket numbers in Pittsburgh and was considered an enforcer for the crew. He owned / operated the Dizzy Klub Tavern in partnership with his brother Chester for years. He operated an active crap game at a private social club in partnership with Dominick DeCarlo. Corbi was said to be a silent partner. They also had a piece of a “bearded” game that ran at another location on the strip.

• Charles Barbera & # 8211 born in 1904. He was a barber by trade and documented as a regime soldier. No other data available.

• Frank Malvaso & # 8211 born in 1901. A crew soldier who was a suspect in the murder of hoodlum Antonio (Tony) Messina in 1952. He was the owner of a “pizza shell” company that he sold to the Corbis, and also owned Betty's Pizza parlor. He was said to have retired to Largo, Florida in 1967.

• Benjamin (Benny Trotta) Magliano & # 8211 he had been active in the gambling rackets and was a top boxing / fight promoter with top boxers such as Holly Mims and Willie Pep in his stable of fighters. Close associate of Frankie Carbo and Blinky Palermo, who were the most powerful prize-fight racketeers in the nation.

• Magliano eventually lost his boxing license because of these associations. Carbo was actually godfather to Trotta’s son. He was also thought to be a political fixer. He was a suspect in the murder of Sam Zannino, who was another hoodlum partner of his in the fight game. Zannino was said to have been killed at the request of Albert Anastasia.

• August (Nick Trotta) Magliano & # 8211 the brother of Benny, and an associate of his brother and this regime.

• Angelo Perrera & # 8211 born in 1912 Hartford, Connecticut. He was considered a strong-arm man and enforcer. He was active in gambling rackets. In 1934, he served 30 days for perjury. In 1944, he was charged with several others in the Newark, N.J. manslaughter of Christopher Cibelli for which he was again convicted and served 2 years. In 1961, he was arrested for the murder of Eddie Castranda, with the charges later dismissed. Partnered with Hitty Wildstein and Frank Corbi in a crap game that operated on the second floor over his bar he named Brooks Tavern. He also owned Angelo’s Italian Restaurant for years.

Orlando Perrera

• Orlando (Londos) Perrera & # 8211 born in 1925. He was the kid brother of Angelo, and his close associate in racket operations.

• Giacomo (Jimmy) Romano & # 8211 another named reputed member / associate of this crew.

• Samuel Adornato & # 8211 alleged in Senate Committee testimony to have been a soldier in the Baltimore regime.

Note: It is possible / probable that several named above were in fact very close “associates” as opposed to formally “inducted soldiers”. But regardless of their official status, all were pivotal players for decades in the Baltimore underworld.

The Morici / Corbi Regime of the Anastasia / Gambino Family numbered no more than possibly 12 to 15 inducted mafiosi at their 1950s-1960s peak. But they had numerous associates that were either directly under their influence, or paid them “protection” to operate.

Note: It is noted that over the years several well known NYC based Gambino members frequented the Baltimore area in association with the Corbi regime:

• Carmine (The Doctor) Lombardozzi

& # 8230 and of course Joseph N. Gallo.

Many independent Jewish hoodlums operated in Baltimore’s “red light” district notoriously known as “The Block”, which was a long strip of nightclubs, bars, topless joints, pornography shops and dense gambling that dotted the main thoroughfare of the 400 Block along East Baltimore Street for decades.

Many skirted recognition and payment of the mob “tax” that is customary to any town the mafia operates in. It shows the lack of total “domination” by the resident Cosa Nostra group & # 8211 that although they were a presence, the Italian Mafia didn’t exercise an absolute “monopoly”, per se, over Baltimore’s rackets the way they’d been able to do in other major cities.

Those named below were among the most prominent of the mostly Jewish oriented bookmakers and hoodlum set along “The Block”. They included:

• Maximilian (Max) Cohen & # 8211 well known, old-time bootlegger often called “mayor of the block”. He opened a top cabaret The Music Box, later The Oasis, that was wildly popular. Jailed in 1946 for income-tax evasion. Associate of Frank Corbi.

• Maurice (Moe) Cohen & # 8211 a gambling racket partner to his older brother Max, and an early mentor to future hood and gambling racket boss Julius Salsbury. He allegedly taught Salsbury the ropes helping him to later establish himself.

• Robert (Fifi) London & # 8211 one of the biggest bookmakers in Baltimore. He was once arrested for heading a $ 5,000,000-a-year gambling ring. Close associate of Chief Frank Corbi and Councilor Joseph N. Gallo. He operated real estate and bail bond businesses.

• Carroll (Cappy) Goldstein & # 8211 influential businessman who owned a printing firm. He is said to have had strong political connections to the state Democratic Party that he utilized to insulate himself and the Frank Corbi regime from arrest and prosecution over the years. Cappy was in charge of the “pad”, collecting a monthly envelope from bookmakers and other racket guys on behalf of Corbi and the police department, with the bribery revenue being split between them.

• Philip (Pacey) Silbert & # 8211 old-time Jewish hoodlum and numbers racketeer. He ran a major lottery and numbers operation for decades since the 1940s. In 1972, he was convicted on policy racket charges and sent to prison for 12 years.

Julius Salsbury

• Louis (Gus Funk) LeFaivre & # 8211 numbers racketeer, owned a restaurant and race horses, ringleader of a large betting operation in North and East Baltimore raided in the 1970s.

• Berko (Bernie Brown) Braun & # 8211 formerhoodlum partner of Julius Salsbury, Brown owned three nightclubs and several pornographic book stores. He had ties to Miami, Chicago and Philadelphia, where he had over a dozen arrests for fraud, possession of a gun, income-tax evasion, assault, vagrancy and violation of state and federal liquor laws (bootlegging).

• Julius (The Lord) Salsbury & # 8211 anotorious hoodlum, he owned the Oasis Nightclub on “The Block”, one of the largest bookmakers and policy racketeers for decades, he was long considered the “kingpin of the city’s gambling rackets”.

He was allegedly connected to Jewish mob boss Meyer Lansky. He reportedly paid “protection” money to NYC chief Joseph N. Gallo through Corbi. Julius was convicted on gambling charges in 1970 and sentenced to 15 years. He walked out the courthouse doors and has never been seen since & # 8230.never serving one day in prison!

• Andrew Blondheim & # 8211 old-time bootlegger and gambling rackets figure. In 1931, he was arrested for assaulting a federal agent. In 1949, he was arrested for carrying a concealed weapon. In 1961, he was murdered in his liquor store. He was allegedly politically connected.

• Isaac (Ike) Saperstein & # 8211 jukebox racketeer and gambler. An original member of the “Belair Market Gang” along with Luigi Morici, Angelo Perrera, Frank Corbi and Mario Anello, which was a number-lottery operation during the 1930s prohibition era. Saperstein was said to be a close friend of Jewish mob boss Nig Rosen of Philadelphia and New York.

Willis King

• Willis (Buzz) King & # 8211 an early Baltimore racketeer, Buzz was a member of the “Four Dueces” syndicate. The Kefauver Committee named him as active in gambling and police bribery. He was reputed to have provided interest free loans to the head of the Baltimore vice squad.

• Samuel (Sam Yorker) Horowitz & # 8211 owned the Gayety Theater, a porn movie house and prostitution front. An associate of Frank Corbi, he was jailed twice on tax evasion and obscenity charges.

• Julius (Blinky) Fink & # 8211 was a well-known bookmaker and lottery game racketeer in Baltimore. He refused to testify before the 1950 Senate Rackets Committee citing his 5th amendment rights against self incrimination.

• Benjamin (Hitty) Wildstein & # 8211 known hoodlum and gambler. Close Corbi faction associate. Along with soldiers Orlando and Angelo Perrera, he was charged in the murder of Edward Castranda. The charges were later dropped against all defendants. He was also known to be close to Gambino soldier David Iacovetti & # 8211 aka “Davy Crockett” & # 8211 a Connecticut-based mob member. In 1960, Iacovetti was arrested in Baltimore on charges of assaulting bookmakers to make them fall in line in paying a "mob tax."

• William (Little Willie) Adams & # 8211 a prominent wealthy businessman and numbers racketeer who financially backed many ventures.

& # 8230 .. there were many others, but the above were the most notorious.

That was said to have all changed with Chief Joseph N. Gallo taking over supervision of the Baltimore crew in the late-1950s from the murdered Frank Scalice, who previously had dominion over them. He soon instructed Morici and Corbi to induct several more associates to beef up the ranks and instructed them to impose a mandatory “tribute tax” payment from the various bookmakers, crap game operators, bars and other independent street hoodlums not “kicking in”.

It’s alleged that Frank Corbi partnered up with some of these “independents” by offering police “protection” from arrests on gambling, prostitution, pornography and other rackets. He offered them immunity at a price & # 8211 a monthly “kickback” of profits made. Corbi was said to be able to offer this police protection because of his close connection with Carroll (Cappy) Goldstein, who was reputed to have strong connections in state Democratic circles.

This did somewhat help fill the mob’s coffers, but this was Baltimore, after all was said and done. And try as they might, the Italian Mafia was but a small piece of the overall underworld mosaic. They just didn’t have the manpower and muscle, technique or apparent desire to “rock the boat” as it were.

Capodecina Frank Corbi was comfortable financially. He had a legitimate interest in several bars and nightclubs including the Miami Bar and Frolic’s Lounge, a cigarette-jukebox vending machine business, bail bond business interest through his nephew Eddie Corbi, and a few restaurants over the years.

He also kept a profitable hand in a lively floating crap game, barbut game, varied card games and horse-bookmaking business that operated for years. He also operated as the shylock “bank” for other members of his regime, who allegedly used Alfred (Poncho) Kato as a loan collector.

1950s & # 8211 boxing champ Archie Moore seen here with hoodlums Sam Zannino, Benny Trotta, and company at a boxing news conference.

His regime soldiers and key associates also held varied gambling interests in partnership with Jewish associates who were the dominant powers in Baltimore. A few were involved in counterfeiting in the early decades.

They were also well-known on the boxing-prize fight circuit, backing several top contenders at different weight classes over the years.

But as I stated earlier, although Baltimore was a bustling city, it never offered the wide variety of rackets commonly found in other cities, or didn’t have the leadership to conduct such rackets. Truck hijacking, stock thefts and frauds, labor-union racketeering, garment rackets, organized heist or burglary rings, credit-card fraud, large scale narcotics (heroin) trafficking, or any number of other traditional mob rackets were not activities found there.

Baltimore mostly concentrated on various gambling and nightclub operations, with a little porn thrown in for good measure & # 8230. I guess Frank Corbi did not encourage such activities. And with an aging membership devoid of young blood, they just “aged out”, happy to run whatever limited rackets they had readily available to them and the legitimate business ventures they’d developed over time.

By the mid-1980s, any traditional Mafia presence that had been, was no more. More of the membership had either died or long ago retired. And they had not encouraged, or didn’t have enough young willing associates to promote, to take their place!

Today, the Mafia is but a folklore in the city of Baltimore & # 8230.

Looking around, it’s hard to tell they ever really existed there.


The Ultimate N.J. Food Truck Guide: 54 tasty ethnic and seafood spots

New Jersey restaurants are dizzyingly diverse, and itâ & # x20AC; & # x2122; s no different with food trucks around the state. Here & # x27s a list of 54 seafood and ethnic food trucks, serving everything from Cajun, Chinese, Greek, Mexican, Italian and Thai, from tacos, empanadas and roast pork to falafel, pizza, kabobs and crabs. Travel the world by truck - food truck!

Peter Genovese | NJ Advance Media for NJ.com

You won't be crabby any more when you visit the Angry Crab truck. The owners are Chis Curado, who worked art Copeland in Morristown and Chakra in Paramus, and his cousin, Michael Ponte. The truck spends most of its time in Jersey City and Hoboken, with forays to food truck festivals at Monmouth Park, Laurita Winery and elsewhere. Also known for their lobster rolls and crab poutine, which one fan said & quotmay have been the best tasting thing I've ever had in my mouth. & # X27 & # x27

Where you can find them: Jersey City and Hoboken.

I hadnâ & # x20AC; & # x2122; t even heard of Ann & # x27s Catering until the Jersey Shore Food Truck Festival at Monmouth Park earlier this summer, when my fellow judges and I gave it the Top Truck award. The truck specializes in Caribbean food - oxtails, jerk chicken, coconut shrimp, sweet plaintains, and more. I love her jerk pies.

Where you can find them: Festivals around the state.

I love Greek food, but I wish there were more Greek-concentric food trucks this is the only I know of. The Forked River-based Aphrodite & # x27s Kitchen truck offers gyros, spanikopita, dolmades, moussaka and other Greek standards, and does festivals on weekends and private functions anytime. A fan on her Facebook page says she makes & quotthe best gyro in the state. & # X27 & # x27

Where you can find them: Food truck and other events Down the Shore.

Aroy_D The Thai Elephant

Jon Hepner, owner of the Thai Elephant truck, is one of the pioneers of the Jersey food truck scene he helped found the New Jersey Food Truck Association. He and his wife, Pupay, operate the truck, a converted Matco Tools truck. Six months of renovations resulted in the Aroy D (Thai for & quotvery yummyâ & # x20AC; & # x2122) truck. All the Thai standards are on the menu - pad Thai, pad King, chicken satay, mango and sticky rice, and more. There is also a storefront in Verona.

Where you can find them: Pier 13 in Hoboken, Harborside in Jersey City.

Burritos (& quotThe best food known to man & # x27 & # x27), tacos and bro-adillas (quesadillas, of course) are available from the guys at Bro-Ritos. The Beef Bro! is cooked in a homemade pepper and onion marinade the Chicken Chipotle Bro! includes pulled chicken with sauteed onions, roasted peppers and a special chipotle blend, and thereâ & # x20AC; & # x2122; s even a lobster roll.

Where you can find them: Pier 13 in Hoboken, Pier Village in Long Branch, and various events.

& quotA taste of the Old South with a Cajun twist & # x27 & # x27 is the slogan at Cajun Jax. Po & # x27 boys, voodoo shrimp, gator, & quotredneck egg rolls, & # x27 & # x27 crawfish etouffee fries, crabs, Southern sweet tea and more on the menu. I canâ & # x20AC; & # x2122; t wait to try the deep-fried bourbon bacon-wrapped churros. Yes, you read that right.

Where you can find them: Festivals Down the Shore and South Jersey.

Carmella Italian Street Fare

Carmella Italian Street Fare

& quotItalian street fareâ & # x20AC; & # x2122; sounds like youâ & # x20AC; & # x2122; might get sausage and peppers sandwiches or calzones, but Daryl Swetz is way beyond that. His Carmella Italian Street Fare truck, named after his Sicilian grandmother, offers & quotnew Italian-American food & # x27 & # x27 - a combination of classic Italian food and & quotedgy & # x27 & # x27 contemporary American. Which means there may be a sausage and peppers sandwich, but itâ & # x20AC; & # x2122; ll be kicked up with a spicy arrabbiata sauce. Or the chicken Milanese will be accompanied by a Tuscan-style kale salad. Pastas include the recommended spaghetti with Sunday gravy, and my favorite sandwich is the grilled cheese with sausage, peppers and onions.

Where you can find them: Jersey City Food Truck Hub

Russ Desantis I For NJ Advance Media

Chilangos, a popular Highlands restaurant, takes its Mexican cuisine on the road with this truck, a fixture at food festivals. Owner Leo Cervantes is proud of his food and even more of his tequila there are 200-plus bottles at the restaurant.

Where you can find them: Monmouth Park and other food truck events.

Cuban sandwiches are the draw at Cubano X-Press, with seven variations, including 3 Little Piggies (marinated pork, ham, bacon, Swiss, mustard and mojito sauce) and Que Veggie Cuba, with zucchini, squash, portabella and roasted peppers).

Where you can find them: Pier 13, Hoboken downtown Jersey City.


Setilă and Flămânzilă, after his face

In the bojdeuca from the Păcurari neighborhood, Ion Creangă was surrounded by a lot of cats: Fița, Sița, Florica, Țica, Suru, Ghiță, Vasilică, Todirică, Bălănica, Mițulica, Tărcata, plus a quail named Titu, in honor of the great junimist Maiorescu .

His soaking was proverbial. He swallowed like a Hungry a whole polenta, a whole carp, drinking a carafe of wine and a cup of water, like a Setilă.


BAIT RECIPES FOR CARP - (7 recipes)

Preparation: When you reach the pond, mix the TTX with cornstarch plus 1-2 cups of water from the pond, anise tea and betaine. Mix well until the composition binds and then let it breathe for about 20 minutes. The hemp seeds should be fried for 5-7 minutes until they start to crack, preferably at home, and when you take them out of the pan, put them in a damp cloth and grind them (you can also grind them on the pond), after which (as not to lose their smell) keep them in a tightly closed jar. Add the corn and chopped tuna then mix everything well. It is an excellent bait, it goes on any water and any season.

carp bait no. 2
recommended in hot weather

INGREDIENTS
Benzar Mix Turbo Carp Betaine 1kg
Benzar Mix Turbo Carp Competition 1kg
Benzar Mix Turbo Carp Method Feeder 1kg
TTX 800 gr
Liquid Additive Benzar Mix Base-Crap 1 bottle

Preparation: To make this bait we need 2 vessels. In one we put the ttx, the carp-base additive together with 1kg of water and let it draw, and in the second we mix well all the rest of the components. After the ttx has moistened properly and reached the consistency of a soft porridge, it will be placed little by little over the rest of the bait in the second bowl, until we reach the desired consistency. It can be used both for swimming with Bulgarians and for swimming.

carp bait 3
recommended for running water

INGREDIENTS
Malay flour 500 gr
White flour 250 gr
Old 100gr
Water 750 ml
Sofran 5gr
vanilla or anise 10 ml

Preparation: Boil water with saffron, during which time the corn, flour and sugar must be mixed very well. When the water starts to boil, pour all the previously mixed composition and let it boil for 10 seconds. After 10 seconds, mix very well, at least 3 minutes continuously. Turn over on a wooden bottom and allow to cool. When it has almost cooled, it will knead very well and if we want we can add flavors and / or attractants. It can be used on the lure in a mixture with sunflower meal, corn husks, hemp seeds, etc .. For the pear on the hook a cocoon is formed, it is placed on the curvature of the hook and it extends slightly towards the stem, getting wet from time to time. in time, until we bring it to the shape that suits us. Pear can be introduced into diluted honey or other attractants. It is very good for current fishing because it is sticky.

carp bait 4
recommended in the cold period

INGREDIENTS
TTX 1 kg
Nothing Benzar Crap 500 gr
Srot sunflower 400 gr
Pepper 15 gr
Granulated garlic 15 gr
vanilla or anise 10 ml

Preparation: Wet the ttx properly by adding about 1 liter of water over it, and then after pulling enough, mix with the rest of the components, which must be well mixed beforehand. It is an efficient bait on colder waters, at the beginning and at the end of the season, and can be used on a swimmer.

carp bait no. 5
recommended in hot weather

INGREDIENTS
Benzar Mix Turbo Carp Betaine 1kg
Nothing Benzar Ice Mix 500 gr
Broken boilies or pellets 200 gr
Boiled hemp 250 gr
TTX 500 gr
additive 100 ml

Preparation: As with other recipes that use ttx, it will be moistened separately and only after that it will be mixed with the rest of the composition. Boilies (pellets) can have the flavor you want, and hemp can be prepared by us or bought ready-made in the box. Este indicat sa folositi canepa fiarta si nu prajita, pentru ca aceasta din urma are tendinta sa pluteasca si poate atrage maruntisul pe patul nostru de nada. Aditivul e bine sa aiba aceiasi aroma ca si boiliesurile sau peletele folosite.

nada pentru crap nr 6
recomandata tot anul

INGREDIENTS
Porumb uscat 4 kg
Grau 1 kg
Boilies 2 kg
Canepa fiarta 1 kg
Zahar 1 kg
Soia uscata 500 gr
Seminte floarea soarelui macinate 500 gr
Sare 20 gr
Naut inmuiat si fiert 500 gr
Sirop concentrat cu aceiasi aroma ca boilies 500 ml
Ulei de canepa 10 ml

Mod de preparare: Aroma boiliesurilor folosite este la alegerea fiecaruia. Se mixeaza totul intr-o galeata si se lasa la inmuiat cu apa cateva ore. Compozitia va trage apa si boabele se vor umfla si inmuia. Se nadeste la fata locului si are efect foarte bun la crap din luna aprilie pana in octombrie.

nada pentru crap nr 7
cea mai simpla reteta

INGREDIENTS
Orice nada pentru crap 1 kg
Mamaliga 1 kg

Mod de preparare: Aceasta reteta de nada se va prepara direct pe malul apei in modul urmator: mamaliga facuta de acasa se faramiteaza ,cat mai marunt posibil. Intr-un alt vas se va umecta un pic nada in asa fel incat sa nu fie prea colanta, apoi vom amesteca bine de tot cele doua componente (mamaliga faramitata si nada umectata), adaugand la nevoie apa. Se poate folosi si pe naditor. In carlig putem pune cubulet de mamaliga.

In cazul ca aveti o reteta de nada pe care doriti s-o impartasiti si altor pescari, e suficient sa intrati pe pagina noastra de contact si sa ne-o expediati impreuna cu toate detaliile legate de componente, preparare si conditiile in care a fost testata.


Insuficienta cardiaca,hipertensiune - 170 retete culinare

Retete regim pentru insuficienta cardiaca, hipertensiune - dieta pentru boli cardiovasculare.

Into the insuficienţa cardiacă, tratamen­tul dietetic urmăreşte să asigure bol­navului un minimum de calorii necesar, fără să încarce circulaţia, să combată acidoza de care suferă cardiacii de­compensaţi şi să evite formarea ede­melor, favorizand diureza, prin mobili­zarea lichidelor reţinute în organism. De aceea, la o raţie calorică redusă se vor da puţine lichide şi mai ales se va restrange consumul de sare. Alimentele vegetale vor fi zilnic recomandate bol­navilor, pentru bogăţia lor în radicali bazici cu rol alcalinizant. S-a calculat că zece zile de regim de crudităţi vegetale sporesc apreciabil rezerva alcalină. In plus, alimentele vegetale conţin săruri de potasiu, care au un efect diuretic. Forma sub care aceste alimente sunt date bolnavilor cardiaci nu este in­diferentă. Fiind bogate în celuloză, legumele şi fructele vor fi date rase mărunt, sub formă de sucuri sau fierte şi pasate. In acest din urmă caz vom avea grijă să le fierbem într-un volum mic de lichid, care va fi dat bolnavului în cursul zilei, ca băutură sau în pre­parate culinare, pentru a nu se pierde sărurile minerale, care, fiind solubile, trec în apa de fierbere. Prin manoperele culinare indicate, celuloza devine mai digestibilă, evitîndu-se astfel accentua­rea balonării abdominale de care suferă în general cardiacii şi care poate jena travaliul inimii. Proteinele şi grăsimile se dau cu mo­deraţie. Primele au o mare acţiune di­namică specifică, ce trebuie avută în vedere la cardiacii cu metabolismul ba­zai deja crescut. Grăsimile se digeră greu şi, date în exces, tind să se depună, mărind greutatea bolnavului cardiac, ceea ce nu este de dorit.
Into the hipertensiunea arterială este indi­cată aceeaşi dietă. Reducerea volumului circulant printr-o dietă hipocalorică, cu sare redusă şi cu puţine lichide, are un efect salutar asupra tensiunii. Cum hipertensiunea deschide dru­mul aterosclerozei, vom scădea consu­mul de alimente prea grase sau bo­gate în colesterol, ca gălbenuş, creier, viscere în general şi grăsime în exces. Se preferă uleiurile vegetale, din germeni de porumb şi de floarea-soarelui. Atragem atenţia în mod special asu­pra faptului că dieta se calculeaza in general la 2 500 de calorii, pentru a evita îngrăşarea bolnavilor. Aceasta este o condiţie indispensabilă pentru succesul tratamentului, atat în bolile de inimă, cît şi în hipertensiunea arterială. In scopul scăderii greutăţii la o cifră subnormală, se recomandă introducerea unor zile de orez, fructe şi legume, în care timp bolnavul nu va lua nimic altceva decît alimentele menţionate, în cantităţi limitate şi sub forma a cinci-şase mese în decurs de 24 de ore. In cazul coexistenţei obezităţii cu o boală cardiovasculară, cura de slăbire este obligatorie. De asemenea se recomandă zile de fructe în fiecare săptămană.

Indicaţii:Boli de inimă and hipertensiune arterială compensate, ateroscleroză

Alimente permise: Lapte cu măsură, ceai, chisel, sucuri de fructe şi legume cu măsură, pîine fără sare, cartofi, orez, gris, paste făi­noase, zarzavaturi, legume, fructe, carne, paste (acestea vor fi fierte, apoi prăjite), de două-trei ori pe săptămană, peşte de rau (şalău, lin, crap, păstrăv), ouă (în ateroscleroză, gălbenuş cu măsură), branzeturi nesărate, budinci, omlete, grăsimi, supe de lapte, zarzavaturi şi fructe în cantitate limitată, deserturi fără bicarbonat de sodiu, gelatine, cre­me, marmeladă, dulceaţă, sosuri de zarzavat, sare, nu mai mult de 5 g pe zi, ierburi aromatice.
Alimente nepermise: Băuturi alcoolice, cafea, lichide peste cantităţile permise, carne mai des de două-trei ori pe săptămînă (în ateroscleroză), peşte de mare, peşte sărat, afumat, ouă prea multe, creier (în ateroscleroză), branzeturi sărate, grăsimi prea multe (în ateroscleroză), supe de carne, de oase, sare la prepara­rea mîncării, bicarbonat de sodiu la aluaturi, sosuri de carne.

Norme generale:
Se vor da mese cantitativ reduse şi frecvente.
Bolnavul nu va bea în timpul mesei.
Se recomandă o zi pe săptămînă regim de crudităţi (salate, fructe, sucuri de fructe).
Toate felurile vor fi pregătite fără sare se vor permite 5 g sare pe zi, care se vor da în mîna bolnavului să şi-o adauge la masă.


Sabres, o altă mâncare de pește

Mâncare de pește? Oh, da! Am renunțat cu ușurință la carne, dar peștele e ceva care nu doar îmi place la nebunie, dar îmi și face bine, ca atare continui să mă răsfăț cu astfel de mâncăruri de câte ori am ocazia. Totuși, cu toate că sunt o mare iubitoare a mâncărurilor pescărești, nu știam că există în oraș un restaurant dedicat acestei categorii de mâncare. Am aflat de Sabres din întâmplare și am decis să iau prânzul acolo pentru a vedea cum este.

Împreună cu Migdala, care știa deja localul, am ajuns acolo în jur de ora 13:00. Restaurantul e situat aproape de stația Cluj, în spatele benzinăriei de pe strada Arieș. Nefiind chiar la strada principală, mi-am explicat de ce nu îmi sărise în ochi până atunci.

Așa cum se cade unui restaurant pescăresc, am fost întâmpinate de o terasă foarte drăguță și relaxantă, cu multă verdeață, apă, sălcii umbroase și … o țestoasă leneșă ce ieșise la plimbare să ureze bun venit clienților.

Din curiozitate, am vrut să văd și interiorul, ca să știu la ce să mă aștept pentru dățile viitoare. M-a impresionat prin simplitate și bun gust, cu un decor elegant și liniștitor.

Și atâta timp cât încă e cald afară, am aflat că seara se poate petrece în foișorul situat la etaj, loc intim și retras, numai bun pentru întâlnirile romantice.

Meniul e o încântare pentru orice gurmand, oferind opțiuni diverse pe bază de pește oceanic, pește de apă dulce sau fructe de mare, sub formă de antreuri, salate, supe, paste și alte feluri principale. Eu am rămas indecisă când am ajuns la capitolul supe și ciorbe, neștiind ce să aleg între multe variante care mi se păreau la fel de apetisante: supă de caracatiță (30 lei), borș pescăresc (19 lei) sau ciorbă mixtă de pește (după rețetă Szeged – 19 lei). În cele din urmă, pasiunea pentru supele cremă a învins și am ales o supă cremă de somon.

La felul doi m-ar fi tentat fileul de ton sicilian sau peștele spadă sicilian, ambele specialități fiind pregătite cu stafide și muguri de pin. Am renunțat la ele fiindcă aveau și capere, un ingredient care îmi place mai puțin. Am decis să încerc ceva mai exotic, și anume Saganaki cu fructe de mare, o specialitate inspirată din gastronomia grecească.

Supă cremă de somon
Pentru amatorii gustului dulceag, această supă este un deliciu. Combinația de somon, brocoli și porumb dă naștere unei supe cremă pe bază de smântână, tot preparatul fiind caracterizat prin finețe și delicatețe.

Alături de bolul de supă am primit o porție de crutoane. Cantitatea s-a dovedit îndestulătoare, astfel încât la final m-am întrebat dacă mai pot să mă bucur și de felul doi. Ce pot să spun e că, din punct de vedere cantitativ, porția de supă a fost peste medie (cel puțin așa mi s-a părut mie) și dacă ar fi să o aleg încă o dată, fie aș împărți-o cu cineva, fie aș alege jumătate de porție, fie nu aș mai lua felul doi.

Saganaki cu fructe de mare
Asta a fost o altă mâncare de pește. Cu toate că supa a fost sățioasă, nu am putut să las pe masă acest preparat cu nume misterios. Fructe de mare și brânză feta, într-un sos acrișor de roșii cu arome mediteraneene. Farfuria mea a fost plină de creveți, scoici, calamari, bucăți de caracatiță și sepie, îmbogățite cu un discret gust grecesc de brânză. Am savurat fiecare înghițitură!

Prețuri
Pentru ce am mâncat, consider că prețurile au fost la fel de bune ca mâncarea.
Supă cremă de somon – 380 ml – 29 lei
Saganaki cu fructe de mare – 250 g – 45 lei

Recomand restaurantul? Evident! Mi-a plăcut că au un meniu variat de supe și ciorbe pe bază de pește, pe care nu le găsești în alte locuri. Mi-a plăcut atât terasa, cât și interiorul. Nu știu dacă aș avea ceva de reproșat, e un local unde mâncarea și ambianța induc o stare de bine. Am simțit că e gândit și amenajat cu multă grijă și bun gust, iar rezultatul e un restaurant unde excelența e firească.


We like fish

To enjoy the best quality, in our stores with dedicated districts you can find fresh fish, from sustainable fishing, as well as from responsible aquaculture. Our assortment is influenced by seasonality.

Available fish and seafood specialties include:

  • in the shop windows - bluefin tuna, brown mussels and fished white mussels
  • at individual districts - Saint Jacques mussels, clams, mussels, sea snails, fresh oysters, Langoustine (Norwegian lobster), sea bream, organic salmon and whole squid.

In addition to the premium range, you can also find other common varieties of fresh fish (trout, cod, mackerel, etc.), of local or international origin, either whole or sliced ​​fillets or rounds, seafood, but also caviar, salads. fish, smoked or marinated fish.

In addition, in our stores where we do not yet have a fish district, you can enjoy without fear our frozen or refrigerated fish products, which are marked with the MSC seal. As an independent non-profit organization, MSC supports sustainable fishing practices worldwide.


Crap tuturor favorit - rețete

Cu mult timp în urmă, înapoi în secolul al 12-lea, din China în Europa a adus un pește numit crap. Dar europenii au scos din crap lui „acasă“, pe care știm cu toții. Acum, în iazuri și râuri noastre înoată mai multe specii de pești. Acest crap solzos, oglindă, gol și ramchaty. crapi comună au o greutate de până la 2,5 kg, dar există specimene mai mari. Carnea acestui peste conținut de substanțe, cum ar fi grăsimi, apă, proteine și cenușă. Și în cazul în care a fost crescută în condiții normale, carnea va acționa în mod favorabil asupra metabolismului în corpul uman.

Iar pentru toate aceste secole, oamenii au venit cu mii de moduri de a pregăti acest pește. Cele mai populare în rândul oamenilor, probabil, cred că crap prăjit. Rețetă pentru acest fel de mâncare este atât de simplu, și pregătindu-l atât de repede că mulți îl folosesc numai. Obținut delicios crap prăjit, care pre-înmuiate timp de 20 de minute în lapte și sare și piper. Pentru a face acest lucru, trebuie să luați doar o pătrime dintr-un pahar de lapte, un pic de piper și o jumătate de linguriță de sare. După înmuiere peștele ar trebui să fie stropite cu suc de lămâie sau de vin alb și rola în făină. În cazul în care puietul de crap, împreună cu piei, ea va avea un gust chiar mai bine. Și de gătit este cel mai bine să ia o tigaie de fier, iar uleiul trebuie să fie turnat în ea atât de mult încât crap jumătate cufundat în ea.

Dar există rețete și mai rafinate. Un exemplu este crap în smântână. Pentru acest fel de mâncare au nevoie de aceste ingrediente:

  • crap proaspat - 800 gr.
  • bacon afumat - 40 gr.
  • cartofi - 1,1 kg
  • salt
  • sos de smântână cu ceapă
  • parsley
  • piper negru măcinat.

Pentru a pregăti un astfel de crap, este necesar în primul rând pentru a curăța, se taie pe lungime în două jumătăți, apoi se taie jumătățile în bucăți. Aceste bucăți de pește ar trebui să fie untură untură, sare și piper. Și cartofii au nevoie de a pre-fierbere, tăiere în cercuri. Apoi este plasat într-un prim strat de tigaie. Al doilea strat cade pește, cartofi și crapul treilea din nou și din nou. Rețete pentru astfel de feluri de mâncare etc. pot fi foarte diferite. Dar, în acest exemplu de realizare, toate umplut cu sos facut din smantana si ceapa, și coapte în cuptor. După preparare, vasul se poate presara cu patrunjel.

Acum bucătari coace început să folosească mai mult și mai des. La urma urmei, când procesul utilizează un minim de grăsime. Și care sunt apreciate de acei oameni care sunt grija de greutatea lor. Acest proces de preparare este, de asemenea, utilizat frecvent pentru pești, cum ar fi crap. Rețete de ea permite utilizarea ingrediente simple, și, astfel, a obținut un mâncăruri delicioase și sănătoase. De exemplu, crap poate fi coaptă într-un manșon special. Din fericire, ele sunt acum vândute în fiecare supermarket.

Pentru a face acest lucru, periat nevoie crap să-l taie în bucăți egale cu o portie. Apoi, ei solyatsya, piper și stropite cu suc de lămâie. Și zece minute mai târziu, când bitul de pește înmuiat, piesele sunt plasate în manșonul. Există, de asemenea, adaugă smântână, cu speranța de 250 grame per kilogram de pește. Manșonul este strâns folosind fire. În acest caz, grăsimile nu contaminează cuptorul și peștele își păstrează gustul natural și mirosul. Pentru pește și smântână amestecat în gaură, este necesar să se agită ușor. Apoi manșonul este plasat pe o tavă și pune în cuptor, astfel încât suprafața sa nu atinge pereții cuptorului. Și după 25-30 de minute la 200 de grade pentru a obține gata crap la cuptor. Rețete de gătit, sau mai degrabă opțiunile lor, puteți încerca să-și diversifice. De exemplu, brânza poate fi folosit în loc de smântână. De asemenea, se potrivește în manșonul. Există per kilogram de pește este de 150 de grame de brânză. Carp, în acest caz, se obține cu gust picant.

Acesta poate fi, de asemenea, frumos pentru a obține crap prăjit în smântână. Există rețete pentru total diferite, astfel încât fiecare femeie poate alege să gust. Și aici e unul dintre ei. Pentru aceasta au nevoie de astfel de produse:

  • crap - 4 bucati
  • smântână - 1 cană
  • ceapă - 2 bucăți
  • frunze de dafin - 1
  • morcovi - 1
  • piper negru - 8 mazăre.

Karpov trebuie să fie curățat, tăiat peste și piper interior. Apoi, ar trebui să fie prăjit aceste bucăți de pește. Ceapă și morcovi în primul rând rupe în bucăți, și apoi prăjit până capătă o culoare aurie. Un sfert de cana de smântână diluată cu apă caldă. Apoi bucățile de pește sunt plasate într-o tigaie sau într-un utyatnitsu ridicat. plasat Top morcovi, ceapă, ardei și frunze de dafin adăugate. Și toate acestea este umplut cu smântână. Apoi, o tigaie acoperită cu un capac și a pus într-un cuptor fierbinte. Tocană este un fel de mâncare ar trebui să fie nu mai mult de 20 de minute. Servit pe masă un crap cu ierburi.


14. Celeste

The box says “pizza for one” so it's exciting that you don't have to share, unfortunately the pizza itself is just pretty OK. In Celeste's defense, they're very cheap, microwaveable pizzas, so expectations should be low. Still, a pizza Lunchable might be more authentic than this (and at least those come with a little Crunch Bar).


How can olive oil be "fake"?

"It's a strong word," admits Olmsted. "I define it in my book as whenever you get something other than what you think you're buying,"

Olive oil is simply the juice extracted from fresh olives—no chemicals, heat, or further processing. To qualify as extra-virgin, the highest grade, the oil has to pass lab analysis and sensory tests set by the Madrid-based International Olive Council.

But there's ample room for deception along the production chain, as olive oil extracted in one country is often shipped to another, usually Italy, and then blended with olive oils from yet other places before being bottled and shipped off again.

Fake EVOO, in the worst-case (and illegal) scenario, is diluted with a cheap soybean or seed oil or mixed with lower-grade olive oil that's been chemically refined.

Or, as is most common according to Olmsted, it's mixed with olive oil that's been sitting around since the previous year's harvest or longer. This is legal, but by the time that bottle reaches the store, it's subpar, diminished of its wonderful health benefits, and wouldn't pass the IOC's muster.

Rosemary Olive Oil Bread


Video: Χάλια Χαλιά (July 2022).


Comments:

  1. Adrial

    I will probably keep silent

  2. Simcha

    Interestingly done. Almost touches the soul, makes you laugh at the rest of the blogosphere. But the topic is not completely covered. Where can I read about this in detail? Best regards, spambot :)

  3. Duqaq

    And what would we do without your brilliant idea

  4. Aethelisdun

    Please, keep to the point.



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