First published in DM168
When my generation was growing up, nearly all the pepper was white and powdered. You could buy white peppercorns, but our parents, having survived a world war, weren’t given to fussing about matters of scant import. They just bought powdered white pepper, plonked it on the kitchen table, and sprinkled it over whatever food was in front of them, along with salt. There was no reason to question this. It was as it was.
Okay, we still flinch when our parents or grandparents pour salt and pepper over everything without tasting anything first. But that’s another story.
Lezioni di legalità ambientale con i Carabinieri forestali
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CARABINIERI FORESTALI: LEZIONI DI LEGALITA AMBIENTALE NELLE SCUOLE MEDIE PESCARA | Ultime notizie di cronaca Abruzzo
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There goes the Food Police siren again, do you hear it? Pull over immediately! There has been an infringement! Duck Flesh Must Be Pink! By Order!
But it’s just not true. Of course, a duck breast cooked perfectly pink is a joy, but that doesn’t mean it’s the
only way to cook duck. Just look at Chinese and other Asian cuisines with their duck cooked well done. Peking Duck, shredded crispy duck in pancakes, Duck Jungle Curry, Thai Red Duck, Vietnamese Orange Duck. In subterranean cellar restaurants in Prague you’ll eat roast duck with dumplings, which tends to be rather plain, in truth, but the point is made.
Isernia Sequestrate dai Carabinieri 6 discariche abusive, 10 persone denunciate
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