Good Morning Minionville 2017

Defending Free Speech in Canandaigua and Ontario County... and New York State. The USA, too. Ummm, the World also. Heck, the Universe.
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Jeff Marinelli
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Re: Good Morning Minionville 2017

Postby Jeff Marinelli » Thu Nov 02, 2017 9:29 am

time to set the clocks back this weekend!
Don't blame me! I voted for Bernie!

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Jeff Marinelli
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Re: Good Morning Minionville 2017

Postby Jeff Marinelli » Sat Dec 16, 2017 10:58 am

Going to a Holiday Party tonight; the lady hosting the party had asked that everyone bring some food or other stuff for Noah's Blessing Box, which is obviously very cool.
Don't blame me! I voted for Bernie!

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Jeff Marinelli
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Re: Good Morning Minionville 2017

Postby Jeff Marinelli » Tue Dec 26, 2017 7:50 pm

Hadta restock the Blessing Box. Damn its cold out.
Don't blame me! I voted for Bernie!

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Re: Good Morning Minionville 2017

Postby ajsuff » Thu Jan 04, 2018 9:42 pm

Well tonight after a pretty good week, I decided to make an unusual Italian dessert - Chocolate Gelato.

For some, Gelato is thought to be ice cream in Italian. It's kind of close but not exact. Gelato is different than Ice Cream. One, Gelato has far less butterfat. And its generally made with whole milk than cream. Another difference its churned slower which less air into than ice cream. In Italy they have Northern Italy recipe and a Sicilian one. The recipe I am making tonight is the Sicilian one which uses no eggs nor cream. It uses as it’s base what is called a crema rinforzata, which is made from milk, sugar and cornstarch. The Gelato which we will make will be lighter and have more intense flavored than regular ice cream or even Northern Italian gelato (made from an egg based custard). And its better for me with less cholesterol. The recipe is easy and uses 5 ingredients but you need an ice cream maker to make it. We'll refrigerate it overnight and then tomorrow make it in the ice cream maker. Light, wonderful, and I can't wait.

Were having guests over in a few weeks and we are experimenting with a few recipes which we make -one is a Sformato di Parmagianno and Prosciutto. This is an elegant but simple dish which can accompany a roasted or other meats. This dish is cooked in a mold (ramekins), then unmolded to serve. This dish has prosciutto laid inside the ramekin and also over the outside edge. Then cooked onions, eggs ,milk, and grated Parmigiano-Reggiano cheese, with a little nutmeg is placed in the ramekin and overhang prosciutto is then put over the inside mixture, baked, with water half up ramekins sides. This is a truly a delightful appetizer!

We'll be having the gelato with family tomorrow night to see what kind of job I did.
Dimmi con chi vai, e ti diro chi sei –
Tell me with whom you associate and I’ll tell you what you are

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Jeff Marinelli
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Re: Good Morning Minionville 2017

Postby Jeff Marinelli » Fri Jan 12, 2018 7:13 am

Hugely giant storm on its way in.
Don't blame me! I voted for Bernie!


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