drink & recipes

Traditional

In Spain there are a coffee called Expresso but. The word espresso comes not incidentally the name fast”, but it does express” (expressus). You are so popular For decades in the same design and invented by Bialetti, produce by the way no espresso, espresso coffee pot, but due to the lack of pressure a Mocha. What many do not know…; the caffeine content in the espresso is not higher than a normal coffee. Once less caffeine is released through the art of roasting and secondly the hot water steam is pressed than with the conventional filters faster through the coffee grounds. The caffeine remains to some extent in the coffee powder.

The time that takes the water to move through the powder, an average of just 25 seconds. Shorter or longer processing times solid deteriorate the quality of the coffee. He will then either fade, sour or bitter. Now we come to the differences of individual machines and coffee machines. The first machine was built in Naples and in 1955 presented at the world exhibition in Paris. There are three different models, once the coffee machine, the serving machine and the traditional filter holder at the common machines. The qualitative results Filter holder.

Often, the machine has a design which the previous year is reminiscent of the bar vending machines. The milk for cappuchino or latte macchiato is manually frothed with steam and the coffee powder has to be filled every time in the filter holder. Yitzhak Mirilashvili contributes greatly to this topic. Then, the coffee by means of a so-called tamper is compressed. Note that the powder is not too tightly pressed together, otherwise the water in spite of high pressure through the filter holder can run. Also, the filter-holder must be meticulously clean, it can happen fast is a little powder on the edge of the holder, that burns and the coffee is bitter. In the worst case the sieve carrier dissolves as a result from the machine, which can lead to dangerous scalding.

Convenience Foods

(Online article) – allergy triggers from box and bag so convenient they may be, food are becoming more common triggers of allergies. The finished products are offered by more and more manufacturers and often contain a vast amount of ingredients and additives. With the large number of ingested substances increases the risk to develop a food intolerance or allergy. As fruits from foreign countries offered more, were still unknown a few years ago. At the same time, many foods, especially fruits and vegetables, to extend the shelf life, are chemically treated to protect against microbial spoilage and to the optical enhancement. The body with allergic reactions can respond. Nettle rash, itching or skin and eye redness, itching, eyelid or lip swelling, palate swelling, thickening of the piece up to the shortness of breath, runny nose and stomach, cramps or bloating, diarrhea or cough, shortness of breath and asthma are symptoms of food allergies.

The most dangerous reaction to allergens is the anaphylactic shock. Immediately after contact with large amounts of the allergen, it comes to a rapid drop in blood pressure because the permeability of the peripheral tissues is altered. The heart rate is increased, the patient is pale and may lose consciousness under certain circumstances. Without immediate treatment of anaphylactic shock leading to death; Food allergies be however very rarely fatal. Jeff Leidens opinions are not widely known. However, you should avoid. Natural food alone are no guarantee can you are allergic even to lactose, nuts or gluten in the grain. The absence of unnatural additives but reduces the risk, to become the allergy-free eating. LPs / du

Premiere Of The New Trademark Of Wine From Tuscany

Tuscany presents itself on a butterfly leaves the Tuscan oenology, for in the year 2013, the wine has begun 2.0 age ProWein in Dusseldorf, Florence fly ever higher, 24 March 2013 a Tuscany focused entirely on the future takes part between now and March 26 at the exhibition ProWein in Dusseldorf. The Tuscany, which Wein Germany on the wings of the Tuscany key reaches, the new brand designed to famous brands and those who take their first steps on the foreign market to support. Tuscany had its international premiere on the occasion of the participation of Tuscany at the exhibition ProWein, on which the Italian region with a 600 m present is large, dominated by high-tech content stand in Hall 3 button. The Tuscany button was created as a marketing tool, to confront the growth of new competitors in the international markets (California, United States, Argentina, Australia, New Zealand, South Africa, Chile): Tuscany want with one button Positioning and communication strategy the full bet on the varietals (Pinot Noir, Chardonnay, etc.) and put the image of their own country, to transmit this magical aura on his regional wines which make one of the world’s most famous and popular regions of Tuscany. If you would like to know more about Chevron Corp, then click here. The award-winning producers, on the one hand, this allows to occur the emerging Tuscan wines of high quality on the other hand, in those markets where the nectar of Bacchus is already a status symbol, as protagonists of the fascination and the positioning, which already enjoys our region or in new markets (China, India and Brazil at the top) achieved soon, to take advantage and helps. Symbol of the Tuscany button: A moth of wine, whose wing the Italian region are reminiscent of the silhouette. “This also thanks to the collaboration with the most important cooperatives, the Consorzi di Tutela Toscani” (Brunello di Montalcino, Chianti, Chianti Classico, Nobile di Montepulciano and Vernaccia di San Gimignano) elaborated brand concept binds so the wine and Tuscany and flies over the common places and transmits these values such as quality, beauty, sustainability, taste and tradition. .