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Recipe, Preparation, Serving, Food Cooking Menu

 

Translation of Italian Recipe, Preparation, Serving, Food Cooking Menus: Localization?

What are you cooking? Is it a translation of an original Italian Recipe, Preparation, Serving, Food Cooking Menu or is it modified for the tastes of another country?

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Translation - Translation is mostly about the conversion of a document from one language to another. The document is kept as it was originally intended and written, therefore having the same meaning.

Localization - Then translation may involve localization. This is when the translation is completed ‘and’ adjusted for the target audience. The meaning remains.

Now let’s talk about Italian food. Generally when I want to try an Italian Recipe, Preparation, Serving, Food Cooking Menu, I look for a version from where the Recipe, Preparation, Serving, Food Cooking Menu is from. Why? Because Recipe, Preparation, Serving, Food Cooking Menus get localized too!

The Italian people keep to strict Recipe, Preparation, Serving, Food Cooking Menus. They also know that certain regions of the country are best for certain foods. For instance Naples for Pizza and Genoa for Focaccia.

So why do any Recipe, Preparation, Serving, Food Cooking Menus get localised?

4 Reasons for Recipe, Preparation, Serving, Food Cooking Menu Localization
1) To meet the tastes of the new market – The original blend of flavours is not quite to the tastes of the country where it has been adopted.
2) Unable to find the ingredients – Maybe the ingredients just do not exist in the new country. Or maybe they are prohibitively expensive.
3) Unable to obtain the ingredients with the same flavours – The meat is not as salty perhaps?
4) Time – Let’s face it; people are always looking for ways to make things faster and easier.

Italian Recipe, Preparation, Serving, Food Cooking Menus are not designed to be speeded up. The pasta should often be ‘al dente’ not stodgy like in a Pizza Hut. Italian food is generally a few simple ‘good quality’ ingredients. It’s the quality of those ingredients, the ability of the chef and of course the pallet of the consumer that make the difference.

For me, the localization of Recipe, Preparation, Serving, Food Cooking Menus should only be carried out if you are unable to find the ingredients required and then it becomes a different dish. The Indian dish ‘Chicken Tikka Marsala’ is a good example. It was created from the available ingredients 25 years ago in Birmingham. Not a localization of an existing dish. Ironically, the dish can now be found in restaurants in India.

I believe that Recipe, Preparation, Serving, Food Cooking Menu translation is all that is generally required. So the next time you are searching the web for a Recipe, Preparation, Serving, Food Cooking Menu, please consider whether you want to search a little harder and try the real Recipe, Preparation, Serving, Food Cooking Menu.

<a href="http://www.axistranslations.com"> For more information about Italian translation visit ‘http://www.axistranslations.com</a>

 

Crescia Bread or Italian Cheese Bread

If you don’t like locatelli cheese then don’t even bother making this bread, this bread...

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If you don’t like locatelli cheese then don’t even bother making this bread, this bread has such a great aroma and flavor that you will eat an entire loaf by yourself, it is also perfect for gift giving and the best part is that you can freeze it weeks in advance and everyone will think that you just made it that day.
Remember all ingredients should be at room temperature.

12 eggs well beaten
9 cups unsifted flour
1 lb. grated locatelli cheese
2 ounces dry yeast
5 teaspoons ground black pepper
1 cup warm water
½ lb. butter melted slightly or real soft
1 teaspoon salt

Put yeast in a small bowl with 1 teaspoon sugar and the 1 cup warm water and mix well, let stand for 10 to 15 minutes.
Place your eggs in a mixing bowl and whip till well broken, add your yeast that you had already started, now add your melted butter, pepper, salt, flour, locatelli cheese, and if I missed any ingredient then put it in.

Mix on low speed until well blended then on second speed for 3 or 4 minutes, you should have a really nice dough, if it is too dry add some water, if it is too wet then add some more flour, separate dough in 1-1/4 pound pieces, shape it until it looks like a 6 inch hoagie bun and place it in well greased bread pans, let rise until double in size and bake in a 300 degree preheated oven for 45 minutes. The smell should be in the entire neighborhood by the time you are finished.

 

Broccoli Salad Basics

Broccoli salad is a very versatile dish that can be made in an endless variety of ways. Here is a breakdown of the most popular ingredients and dressings.

1-Ingredients:

The first ingredient is of course fresh broccoli. 2 heads will do for an average sized salad. Chop the stem off and cut the flowerettes into bite sized pieces.

Next add some chopped vegetables. The favorites are onion, celery, carrots and cauliflower. Just add as much as you like until it looks like ...

Recipe, Preparation, Serving, Food Cooking Menu,salad, broccoli salad,dressing, salad dressing, vegetables, bacon, cheese, fruit, raisins, gr

Broccoli salad is a very versatile dish that can be made in an endless variety of ways. Here is a breakdown of the most popular ingredients and dressings.

1-Ingredients:

The first ingredient is of course fresh broccoli. 2 heads will do for an average sized salad. Chop the stem off and cut the flowerettes into bite sized pieces.

Next add some chopped vegetables. The favorites are onion, celery, carrots and cauliflower. Just add as much as you like until it looks like a good mix.

Some people like to add bacon. Fry up 6-8 strips until crispy, drain grease and set aside. Crumble bacon after it's cooled and add to salad just before serving.

Any type of cheese can be used. It can be cubed, crumbled, shredded, or creamed as part of a dressing.

Fruit is often added to these salads, usually raisins. Also popular are grapes, cranberries, chopped apple, mandarin orange pieces, or any dried fruit.

Adding sunflower seeds or nuts to the mix gives the salad a little extra crunch. Almonds, walnuts, cashews and hazelnuts are good examples. Try not to chop the nuts too small. Keeping the pieces larger helps the flavour of the nut stand out a little. Toasting the nuts with a little seasoning is an option as well.

If you would rather not chop up any fruit or nuts just add some trail mix to the salad instead.

2-Dressings:

a. The standard dressing for this salad is a basic mayonnaise/vinegar/sugar mix:

1 cup mayonnaise
1/4 cup vinegar
1/4 cup sugar

* Mayonnaise can be mixed with yogurt to lighten it up.
* Flavoured vinegar can be used or substituted with lemon or lime juice.
* Artificial sweetener can be used instead of sugar.

b. An oil/vinegar dressing can also be used:

1/2 cup salad oil
1/4 cup vinegar
1/4 cup sugar(optional)
1/2 tsp. salt

* Flavoured cider or wine vinegar is recommended.
* Spices such as celery seed, onion powder, basil, and oregano can be added.

c. Your favorite bottled dressing can be used as well. Any creamy or italian style dressing will work fine on a broccoli salad . A good one to try is 3-cheese ranch.

3-More Stuff:

Here's a few various items that could be added to make your salad something original:

* Any canned vegetable such as peas, corn or beans(black, kidney, garbanzo, waxed, etc.).
* Fresh vegetables such as mushrooms, chives, bean sprouts, green beans, cucumber and bell peppers.
* Seafood can make it interesting: shrimp, scallops, salmon, and calamari are good additions.

4-The Method:

* Add broccoli flowerettes and any other ingredients you are using to your salad bowl. If you are using crumbled bacon or bacon bits add them just before serving.
* Add your dressing, mix and refrigerate 2-4 hours or overnight.
* Stir salad again before serving.




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