q9c9p

First of all thank you all,second, well, he is really too absorbed by that game, in the past 2 years I've tried my chances, taking him with me abroad and meeting him people but it did not work, his friends tried and gave up, now I'm on the run around my country because of some jobs/projects and I'd really prefer to be taking care of myself first, before leaving the house I had a chat with my mum and she is going to cut the internet after easter holidays, thats the deal now, either he get to pay the internet by himself or leave.Shouldn't there be some filters by blizard? We have dynamic ip and I know he have multiple accounts...but is it really worth to have something so addictive on the market? Pardon me for the trivial question...maybe I'm just an idealist...Ciao,q9c9p

Well...we tried that...while I was living in Amsterdam he also came to live with me for a couple of months telling my mum he would get a job...well he toke his computer with him and you can imagine how it ended up, first I cut him the connection, and he hooked up to my neighbor connection, then I told my neighbor and make him a rule on the router to not allow him to connect and he changes his MAC address, then I corrupted his files and he went back to mum...never went out looking for a job...I've tried already corrupting the files and he keep backup since then on usb sticks...but today something happened...after I posted some how my mum got pissed off and started threatening him to cut off the internet, that he needs to get a job and to take care of his health because he really really look in bad condition, and also saying good things about my life style...she never did that before ( talking good about my life style ), but I've seen already this kind of arguments to know that she is not gonna kick him out or cut the internet...I was actually think to cut the cable out of the house but the problem is that this is a flat type house, so there is about 10 more apartment, it would be disastrous to cut the cables...About his friends...I've tried that too but they live far away and when they did understood what kind of situation his in they also told me he is the only one who can do something...and the friends who where living close they are just some bourgeois italian spoiled kids who think only about taking drugs, *BLEEP* and playing playstation...Well I wonder what the future will bring, for now I'll go on my traveling, lucky me I leave this place today...I hope to anyone who might have the same problem as my bro is having to don't give up and cut them internet! :DCiao,q9c9p

Hello to everybody,I have to admit I have and had my own problems to deal with but since I came back to my family I've got to deal with this too...I have a little brother ( 5 years younger, he is 24 ) and I think he is addicted to WoW ( World of Warcraft ), reading on the internet it seems to starting to become really common...Some years ago he had his own computer shop that went bankrupted because of various reasons ( WoW was no existing yet ), after that he started playing this game and since then he just play, sleep, wake, play, eat while playing...he spend all of the day in his dark room playing this game.My poor mum is working to pay off bills ( internet too ) and food and he is just standing in his room playing all the bloody day till the point he started to become anemic, he shakes, he is completely pail and my mum feed him vitamins and supplements because he does not want to go out or do gym at all, he does not even clean after him self in anyway...does not meet friends no more ( about 2 years now ).I suggested my mum to cut the internet and make him pay the bill if he really think he needs it but that lead to a ferocious family fight about me being the hippy traveler who always get in troubles and that I should shut up because he is not hurting nobody ( while I get arrested every now and then for demonstrations and the like ).How should I deal with this, and, should I really deal with it? I mean is my family...and I know all in all I'm not a saint my self...how is that word...paternalist maybe, am I too much paternalistic by thinking I might have the right to tell he is hurting him self and ruining my mother life?Is it like with drugs/alcohol junkies that nothing can be done till the person himself does not realize to have a real problem?And his WoW companions...I know that most of them work or study, I mean they must have a life? Should I try to get in contact with them?Thanks for any suggestion and pardon me for too much personal information but I really don't know what to do or think anymore...Ciao,q9c9p

Well, the main problem with getting 2 seperate devices is that when getting ready to take a trip, that would give me 2 more things to have to remember to load up. I will admit, I am scatter brained. I have to load the pups, paperwork, directions, feed, water, dishes for the feed and water, snacks, my big thermos jug of ice tea, and by the time I try to remember all that my brain is pretty much taxed to it's limit. If I had in all in one device, it would be stuck in my purse and I won't have to worry about it.

 

To Parubilla, we have an older model car, I'm not sure there is any way to hook up to it? In our last car we had a cassette deck, and I had an adapter on my cd player I could hook up and play it threw the car's radio speakers, but this car doesn't even have a cassette deck. Wish it did, I find head phones rather annoying. Not to mention the wires getting tangled up in the gear shift and the emergency brake handle.

 

True enough, I don't use the phone much for calling, I probably use it more for an alarm clock than I do as a telephone.

 

Now I understand what you mean, then I would suggest you to look up the "openmoko freerunner" but is kind of expensive, it has space for mini sd cards, so you can have your music on cards, it has external standard minijack plugs so you can put a tape2jack adapter into your tape player, its a smart phone, it has a gps, well take a look at it but I warn you that is expensive.

 

http://forums.xisto.com/no_longer_exists/

 

Specifications

    * High resolution touch screen 2.84 (43mm x 58mm) 480x640 pixels    * 128MB SDRAM memory    * 256 MB integrated flash memory (expandable with microSD or microSDHC card)    * microSD slot supporting up to 16GB SDHC (Secure Digital High Capacity) cards (Supported microSD cards)    * Internal GPS module    * Bluetooth    * 802.11 b/g WiFi    * 400Mhz ARM processor    * 2 3D accelerometers    * 2 LEDs illuminating the two buttons on the rim of the case (one bicolor [blue|orange] behind the power button, 1 unicolor [red] behind the aux button)    * Tri-band GSM and GPRS    * USB Host function with 500mA power, allowing you to power USB devices for short periods (will drain the FreeRunner battery faster)

Taken from:

 

http://wiki.openmoko.org/wiki/Neo_FreeRunner

 

I'd like to believe that there would be a cheap device with all that features, but I know a bit of how marketing works and also that a device that fullfill all needs is counter producing for marketeers if you know what I mean...

Else, well is a bit drastic approach, but you could tape the mp3 player and the phone together so you won't forget it .

 

For the adapter I mean something like this:

 

 

Ciao,

 

q9c9p

Muscat nut, I have a feeling that's Nutmeg? I put it in my bechamel sauce once and it tasted like it belonged there. I didn't know if it was commonly used or not, sometimes I just experiment.

Yes! thats the name in english! nutmeg!

Thanks.

Ciao,
q9c9p

Pardon me for reviving such a old topic, if you are on ubuntu try out "Midori" web browser, is based on WebKit.If you do web development you can also get Internet Exploder 6 to run with wine for testing websites you might be working on.Ciaoq9c9p

Mamma mia! That's a lot of pasta. I have some questions, mostly to let you know somebody is paying attention

 

Thank you very much, for a while I thought I was talking to my self hehehe.

 

I've always wanted to make some Carbonara after seeing a recipe somewhere else, because the ingredients are mostly easy to get, but I've never eaten raw eggs before and people always tell me I'll keel over and die if I eat raw eggs. Since you're still alive, I assume they are safe to eat?

 

Raw eggs are safe, the freshest the best. When I was a child and I was living in an organic farm I was used to drink raw eggs while picking them up, you take an egg and make to tiny holes ( with a needle or a nail ) on one top, one for drinking and one for letting air pass through.

 

What the heck is Seitan? lol I've never heard that word in my life... If I'm going to be praising something, it'd be nice to know what it is.

 

What is.. palmito?

 

The tagliawhatsits, is that at all similar to fettuccine? Could fettuccine be a substitute?

 

I don't mean to be rude...but wikipedia is your friend

 

http://en.wikipedia.org/wiki/Wheat_gluten_(food) <-- Seitan

 

http://en.wikipedia.org/wiki/Heart_of_palm <-- Palmito

 

And yes fettuccine and tagliatelle is the same name for the same type of pasta, I forgot to mention that.

 

 

And a semi-related question, you mentioned Bechamel sauce in a recipe. This is just the basic milk, flour and butter thing right? I've made this a few times, but do you know anything to make this sauce more interesting? Any additional ingredients to expand on the basic recipe?

 

Thanks for the recipes by the way.

 

Yes, I will post my bechamel sauce soon, right now I just woke up , but what really makes the bechamel sauce is a spice called "muscat nut" ( noce moscata ) I think in english, gotta search on google to be sure.

 

Thank you very much, as stated in my profile I like a lot to cook and I'm used to cook in ever kind of situation, on brace, on gas, on stones, I've been to a restaurant near my mum house that is also an organic farm ( agrotourism ) and they serve you a red-hot refractive stone and raw food and you have to cook your food yourself on the stone, is kind of cheap and very very entertaining

 

Ciao,

q9c9p

 

PS: don't forget to get a corrected coffe after all this pasta ( caffe corretto ), hahahah, is espresso coffe with 3 or 4 drops of grappa liquor, I just love it, but if you go to an true italian restaurant and you'll ask it they'll think you're a native and probably give you the espresso for free.

Pardon me, but what wrong in getting a simple mp3 player and using the phone for just 2 things, calling and messaging? maybe one that support sd cards so you can upgrade storage easily? I'm sure there some cheap stuff out there..Ciao,q9c9p

you can find out more by visiting xisto's sister site, Xisto - Web Hosting.com
that website is where everyone gets hosted here. to answer your question in a nutshell, yes, they offer vps packages. go to the site to learn more information and then either post more of your questions or open a support ticket so they can help you directly

yeah...the price are mostly the same...I found a different place where they offer a kvm vps ( kernel virtual machine, not keyboard video mouse ) for 200 euro year with also ipv6 routing support, 2 tera monthly traffic, not much disk space ( only 20 gigs) but 256 megs of ram burstable to 512 but well I know well enough the usage of limits.conf to make that ram be enough, and with the latest cgroups support it just might be what I need and there is a 50% discount if I pay 5 years in advance...I just might do that actually if I would have all that cash...it would mean 100 euro year for a vps...

gonna look for some reviews before getting screwed...if you don't know much about vps's, do yourself a favor, go for vmware, kvm or xen ( full virtualization support ).

Ciao,
q9c9p

Rich butterfly.Tonight I was invited for dinner at a family friend and I wrote down the recipe, I had forgotten my camera so no pictures...pardon me.Here the ingredients for 4 people:350 grams of butterfly pasta;300 grams of turkey breast;400 grams of tinned peeled tomatoes ( the long tomatoes );12 black olives without the nut ( or more if you like to have a more olive taste );5 or 6 fresh leaves of basilica;50 grams of spicy provolone ( look it up on google images );one garlic piece;and of course olive oil, salt and pepper ( you can choose which pepper, the one i ate had green, white and black pepper all together );First of cut the turkey in small slices ( 1 square cm for 3-4 cm length ), peel off the garlic and heat it in a pot with 4 spoons of olive oil ( don't fry it just heat it up with slow fire), drop in the turkey slices and let it take the garlic flavor for a couple of minutes; now lets clean the tomatoes and slice them up too, cut the basilica thin ( best of with the half moon knife if have it ) and drop it with the sliced tomatoes ( and the sauce that came when you cut them ) with the turkey-garlic, put some salt and some pepper and let it cook on slow fire for 15-20 minutes, the sauce should become dense and loose the "water" feeling; in the meanwhile grate the provolone cheese.Prepare a pan with water to be boiled for the butterfly pasta, put a half a fist of thick grain sea salt when the water is boiling and drop in the pasta; when the pasta is ready ( al dente ) rinse it and drop in the pan with the sauce and the turkey, add the olives ( you can slice them before if you don't like them full ) and let it on the fire for 2 minutes while mixing with a spoon the whole thing.Shut the fire, add the grated cheese and let it melt for a little, add some more pepper if you like and...Buon appetito!Ciao,q9c9p

If you log in here : https://support.xisto.com/cart.php?gid=5
then it gives you list of the different VPS plans they offer. For more information, you can open a support ticket. I am also planning on getting a VPS but that might take awhile given how many myCents I have currently.

uufffff, they are expensive...sorry to all the xisto people eh, is just an opinion, I'm not saying you are bad people for making a vps so expensive...
pity they don't say what kind of technology they use...I'll try opening a ticket to ask but is seems to expensive for my pocket, I thought to spend a max of 200 euro/year for vps,domain and ssl certificates...

well then...I'll keep my eye open for something else and keep running my backup streams out of my adsl line.

Ciao,
q9c9p

Nope! Still not working But at least if someone searches similar problems on google they'll find a bunch of solutions here. Maybe I have screwed things up big time now since this is acting so strangely that even root can't change anything.

 

Hey,

 

don't despare, the umask=0 is what makes your root account freak out.

 

try this last:

 

tipe id youruser in a terminal; on mine it tells uid=1000(q9c9p) gid=1000(q9c9p) ( plus more stuff ),

then in the fstab type:

 

/dev/sdb1 /windows vfat defaults,rw,uid=1000,gid=1000,umask=000  0  0

then do again mount -a or restart the computer and do a chown -R youruser.yourgroup /windows as root.

 

Also check out this link https://help.ubuntu.com/community/MountingWindowsPartitions

 

Hope this time it works out, and by the way I'm hanging out in the chat of ks if you want immediate help.

 

Ciao,

q9c9p

Hello,I register on KS and on xisto because I think is a good idea to get hosting in exchange of "knowledge".Till now I think I did not earn enough to get a web hosting but thinking again I thought I would prefer to get a VPS ( virtual machine ) to run my stuff/projects because a friend handed me a hosting space for free to run my blog.I thought to pay some by cash and some by mycent, but my question is if xisto provide VPS's and if so what kind, vmware? kvm? xen? what? and what are the restrictions, in bandwidth, disk space and computing units? and how much would it cost per year?I do experimental media streaming so for bandwidth is an important issue, disk space is less of an issue, but still if I have to use remote video-audio content band width would be double issue.In case, can anybody suggest me any cheap vps solution that could be xen, vmware or kvm?I hope I'm not in the wrong forum, if so please forgive me, I will repost it in the right forum.Thanks in advance,q9c9p

Well, I heard this story on the italian news a little and I did not pay much attention...I don't want to look like the guy that tries to find excuses for what this guy did, but...why did he do that? how did he get to that point? did he had a good childhood? What is the background?Let me tell than in my opinion this guy is just the fruit of a sick society...but please don't think I'm a comunist or something like that...don't be naive and tag me...I'm just about freedom...How did he got the weapons? Ah yeah...in US you have the right to have weapons...How is it possible that in 2011 we are still talking about war, alliances, terrorism, economy...isn't about time that we evolve past this stuff?Again, I'm not trying to excuse this guy, he should have 10 life sentences ( like in Italy you can sum up life sentences like the Red Brigade that get one life sentence for each person killed, makes no sense but that's italy ), he should be employed as forced labour and then left in isolation all the time he is not working.But still, why can't other people see the background of all ( or almost all ) evilness on earth? This society is sick, first off because of capitalism, second because of politics and handing over responsibilities to third parties, third because of the military class, fourth because of the military industries that goes hand in hand with other industries and fifth because of extremist religious belief.We really descend from apes, there is no intelligent design and this is just a proof of the concept.Apologize me if I went a bit off topic, but this is a greater topic than what it look like.Ciao,q9c9p

i love pizza too i've made a few in my past. i too like a crispy crust, but it's kinda hard in a conventional oven. you can use olive oil, but it's not going to be as natural tasting. i think after you roll out the dough and cut it, put it on a plate or pan to freeze it. at least harden a little bit so you can put it directly in the oven without a pan or baking sheet. also one trick i use to make things crispier is to preheat to the highest temperature. once i put the food in, i turn down the heat to the correct temperature. you don't normally have to even adjust the time it takes to cook.

Hello pizza lover!

Yeah the peculiar taste of the pizza comes from the traditional wood oven, is true, but you don't need to freeze it to not have it to stick in the oven, my trick is to sparse a bit of flour on the bottom of the pan, no baking sheet needed, is the same thing pizzerias in italy do, they put a layer of flour under the dough so it won't stick.

 

 

also, you don't have to roll the dough in to a circle or a square. personally, i like my pizza circular so after i roll out the dough to the proper thickness, i just take a plate face down on the dough and cut around it or a couple inches away from how large you want your pizza if you want a thicker crust around the edges and plan to fold the edges. what i like to do with the extra dough that is left over is to shred up some cheese and wrap the dough around it and cook it with the pizza. if you have any left over sauce you can use it to dip the appetizers. although i wouldn't put olive oil on my pizza, i would with the dough i wrapped the cheese with.

Yeah ok...but you know...I'm italian, we put olive oil on anything

 

i also like to add spices to the dough mix personally. i know with the sauce, it's a definate must, but the crust of the dough will taste better when eating it plain. there is no pizza better than made from fresh dough in my opinion! by fresh, i mean that dough that hasn't been refrigerated for more than a day.

 

Yeah, thats a good tip, but personally I don't like to freeze the dough, never did, never will, I always try to use it all at once, but thats my personal usage/opinion.

 

Ciao,

q9c9p

Thanks for your pizza tips. I love pizza and am always trying to improve my pizza making techniques. Olive oil does crisp up the crust I have tried that before. People sometimes put corn meal in their dough to give it a crunchy texture, sometimes I do, sometimes I don't. Depends on my mood.
I'm still trying to perfect my thin crust pizza and "chewy-ish" dough. Sometimes my thin crust turns out great, thin and crisp enough to hold a light topping. Sometimes it flops, literally. I have never figured out how to make a chewier style dough so perfecting it might not be the best word..

One thing I really hate about making dough is rolling it into it's round shape. I have a lot of trouble with that, maybe I'm just not patient enough. I wish I could fling it around in the air, do people really do that? I have no idea!

Hello,

yes I heard of using corn meal but I never tried my self, I will give it a shot for next pizza.

About launching the pizza, well...people don't really do that...is just show off...I tell you how they do it in real Naples pizzeria ( but also normal pizzeria with the traditional wood oven ), first off make the ball, squash it with the hands a bit and then "flip flap it" with the hands to the right and to the left a couple of times, i linked you video down in the message so you can see what I mean, the guy is really fast, you don't need to be so fast, the important is the rotation so that is becomes round, it takes a week of experience to master this technique ; else you can use the edge of the table, usually the table in pizzerias are made of marble and have steep edge at the end, what the do they put the pizza half down and half up and then twist it so the gravitation does the rest of the job of pulling and rounding the dough.


http://forums.xisto.com/no_longer_exists/

Hope this helps you and apologies if you can't understand the language of the video, the important is the hand work not what the guy is talking about

Ciao,
q9c9p

Okay, so i managed to place myself in your position in more ways than one, and i've managed to get things working the way i intended. The key was setting umask to 0 (zero).
In your case, simply replacing the line that mounts your FAT32 partition in /etc/fstab with this should do the trick:

/dev/sdb1 /windows vfat rw,umask=0 0 0

Note, you may have to remount the partition for changes to take affect. (Restarting the computer will have the same effect.)

I hope this worked out for you,

just in case use also the other tip from truefusion ( using chown -R youruser:yourgroup /windows )

Ciao,

q9c9p

Wao!This is the best topic EVER!As italian native I could go on FOR EVER!Hope you all enjoy and like my recipes, I'll try to give you more recipes with easy to find ingredients but thats a bit difficult for me living in this country that in food has a lot to give and teach, please don't get offended other countries also have a lot to teach, I look forward deep fried scorpions! Really!!!Ciao,q9c9p

Pink tagliatellas ( noodles );First of all I'd like states that tagliatella and noodles are not really the same, yes they are both pasta made with eggs but the tagliatella are about 5 mm large and 2 mm thick, while noodles are more like spaghetti...So, the ingredients for 4 people:400 grams of egg tagliatella ( noodles );150 grams of "palm heart" ( palmito );100 grams of smoked salmon;50 grams of cashew nuts;some white wine;a cup of milk;salt;First off put in a mixer 50 grams of salmon ( half of what you have ), the palmito, 2-3 spoons of milk, the cashew nuts and 2-3 spoons of white wine; mix it till it become a dense mix possibly without lamps, on the side prepare a "bagnacauda", one pan with water containing another pan where the cream is gonna go to heat up.In another pan prepare the tagliatella pasta, when the water is boiling drop a half a fist of grained sea salt and then drop the tagliatellas.When the pasta is ready you can serve it in a plate covering it with the cream and adding little pieces from the left over salmon.Buon appetito!Ciao,q9c9p

Walnut lasagna.So hereby I continue my list of favorite recipes, ingredients for six people ( some of the ingredients are difficult to find out of Italy ):one mozzarella cheese;100 grams of Emmental cheese ( the swiss cheese with holes );200 grams Asiago cheese;300 grams of lasagna pasta already made;40 grams of butter;300 milliliter of bechamel ( besciamella ) cream;50 milliliter of walnut sauce/cream;40 grams of clean walnuts ( out the the shells );50 grams of grated Parmesan cheese;First of all grate together with a mixer the mozzarella, the emmental and the asiago cheese, it does not need to be fine grain grated, thick grain is better in my opinion.Boil some water, remember the salt trick? When the water boil add some big grain sea salt in the water and then drop the lasagna plates to cook, once they are ready get them out and rinse them. Best is if you have a clean cotton towel to put them on to dry a little.Get a porcellain pan, "wash it" with the butter, pass the butter in it on every corner and side, then put the first layer of lasagna, spill some bechamel ( besciamella ) cream and walnut sauce on it just to make another layer then over this make a layer of cheese ( the cheeses we grated before ), walnut and Parmesan cheese.Go on with this procedure making layers over layer till you finish the ingredients, the last layer should be bechamel-sauce-cheese-Parmesan with some butter flakes here and there around.Put it into an oven at 200 ?C for about 20 minutes, after that...Buon appetito!Ciao,q9c9p

Hello to everybody around the forum,I'm an amateur pizza baker and I'd like to share my experience with you, maybe other people know more than I do :DSo...for start how I do it:take 700 hundred grams of 00 type flour;some more flour for "working out the dough";one cube of fresh yeast, about couple of grams;half a liter of water;two spoon of salt;one tea spoon of sugar;some olive oil;I usually take a jar in which I keep the water, then I drop the salt, the sugar and the yeast and I mix them till the yeast and the rest is all melted, the sugar make the dough soft while baking.Then I take a big bowl in which I put the flour and then I mix it slowly with the water-yeast mix using a big wooden spoon, when is well amalgamated I add another fist of flour to harden the dough, I wash carefully my hands, and get the dough out of the bowl as soon as, while adding little flour, it becomes harder-gummy.I drop some more flour on the table, I drop down the dough and I start "working it out", have you ever seen a pizza baker working out the dough? B)And I go on like this adding a little flour and a little olive oil till the dough is very gummy and not sticky, after that I put it back in the bowl, cover it with a clean towel and leave it for 2-3 hours to grow.The trick I showed is the sugar and the olive oil that makes the dough grow more in the oven while baking and it makes it soft inside while crispy on the outside.Hope you enjoy my tips and I hope to hear more tips.Buon appetito!q9c9p

And now Carbonara Spaghetti:
Ingredients for 4 people:

one kilo spaghetti;

70 grams of bacon;

70 grams of ham;

Buon appetito!

Ciao,

I forgot to mention that if you are vegetarian you can cut up some seitan in little squares instead of the meat!
Sorry about that, I love to use seitan instead of meat in my recipes.
I will make a post on making seitan! what an idea!

q9c9p

And now Carbonara Spaghetti:Ingredients for 4 people:one kilo spaghetti;70 grams of bacon;70 grams of ham;black pepper;5 eggs;olive oil;fresh parsley;grated pecorino cheese ( parmesan can also do the trick if you cannot find pecorino cheese );My recipe differ from the original from Rome because I add parsley which i like a lot.Ok lets start:set up a pan with water for the spaghetti, when the water boil add grained sea salt to the water ( about half a fist ) and then add the spaghetti;while the spaghetti are boiling cut the meat in small squares and also cut in fine pieces the parsley ( better use the half-moon knife if you have it and know what I mean );then break open the eggs, put 4 yolks in a large bowl and add also the last egg as full ( sorry about the left over, you're gonna have to make something out of it, I usually use it to make dessert meringues ), mix then and add the parsley and the grated pecorino cheese;heat up two spoons of olive oil in a pan and drop the meat in it with some pepper, when the meat is crispy drop everything from the pan in the bowl with the mix of raw eggs, parsley, cheese and pepper;when the spaghetti are ready, get them off the water and while they are still hot drop them in the bowl with the eggs mix ( the carbonara sauce ), mix all up and you are ready to go!Buon appetito! B)Ciao,q9c9p

Fusilli in spinach-veggies creamToday I'm going to tech you my specialty.Ingredients for 4 people, you can still adapt it for more people:one kilo of fusilli pasta;50 grams of spinach;two carrots;one small can of green beens;a bit of ginger;olive oil;one can of sour cream;one onion;one splinter of garlic;a cup of fresh full milk;salt and black pepper;Ok lets start, first lets clean and cut the veggies, cut the onion in small little squares ( not in wedges ), peal the carrot ( if is from a biological farm then do not peal it if you like it that way ) and cut it too into small cubes, wash and rinse the green beens, wash the spinaches and slice them small and thin.After that take a pan, and with slow fire spill a bit of olive oil on that pan, about two spoons, heat it up a bit but don't let it over heat, never fry food with olive oil, drop in the onion and cook it till they get a nice gold-yellow color, then drop the carrots and also add a half tea cup of water, continue cooking on slow fire and add slowly water till the carrots are a bit soft ( water should evaporate and soak the carrots while cooking ), you can also skip the water part if you like crispy carrots ( I like them soft ), once this is done drop in the green beens and the spinaches, mix them for a little, wait about 8-10 minutes while mixing then add the sour cream and cut the piece of garlic into slices and drop it in the pan with everything else, add the milk slowly to make the sour cream mix better, grate a bit of the ginger in the cream and put some salt and pepper as you like, remember to keep slow fire.Now its time to prepare the fusilli pasta, take a big pasta pan, put the water and make it boil on another fire, when the water is boiling drop a half fist of grain sea salt ( it is said that beside giving the taste it also keep water at 100 degrees stable for 15 minutes ) and then drop the fusilli, on the pack there should be written how long they should boil but usually is between 8 and 11 minutes.And here we go, when the pasta is ready, mix it with the sauce and is ready to be served! Add a bit of parmigiano ( parmesan ) cheese on it while serving if you like it.Buon appetito! Ciaoq9c9p

We're around, but there hasn't been too much posting that interests me lately. I see one of your interests is cooking, I would be interested in reading whatever you have to say about that subject! I never get tired of reading about food.

Yeah, I love food and cooking a lot, but you know...I'm italian...I make pasta, pasta with sauce, pizza, pizza with pasta
There is a tv commercial in italy about a notorious brand of wine sold into carton boxes ( tetra pack ), it states "the real italian flavors, pasta and bread....", that is not the only italian flavors...what a shame

Just kidding, thanks, you just got me ideas for posting some of my recipes, get ready

Ciao,

q9c9p