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Post by Paws on Oct 11, 2008 11:51:52 GMT 12.75
Glad to have you aboard.  Just jump in anywhere and make yourself at home.  Tell us a little about yourself. |
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Post by Toby Benoit on Oct 11, 2008 16:40:31 GMT 12.75
What Paws said! Stop in often! ;D
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Post by Snake Eyes on Oct 11, 2008 23:42:51 GMT 12.75
 Mariangela, Welcome to the OCC forum. Always nice to have another young lady sign in, helps keep most us old timers in line. Notice I said most as Paws don't count snake-eyes
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Post by ET on Oct 12, 2008 0:18:24 GMT 12.75
A lady, where welcome to the board. |
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Post by Paws on Oct 12, 2008 1:00:44 GMT 12.75
Mariangela, Welcome to the OCC forum. Always nice to have another young lady sign in, helps keep most us old timers in line. Notice I said most as Paws don't count snake-eyes  I am not a dirty old man!  But I am willing to learn. |
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Post by raingauge on Oct 12, 2008 6:02:38 GMT 12.75
Welcome Mariangela, nice to see you here. I can hardly wait to see your posts.
Folks, meet my favorite Italian Lady, she lives in Sicily, so I expect she can cook "Italian." No, I wont give you her email, yes, if she lets me, I'll post a pic,
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Post by Toby Benoit on Oct 12, 2008 9:38:14 GMT 12.75
Mama Mia, we gots a sho'nuff Italian cook on here now?  I just got done eating a bowl of Chef BoyArdi ravioli I heated up in the microwave. It was terrible.... got any tips on building the real things Mariangela??? Lafe, if you're responsible for directing this lady to our site... |
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Post by mariangela on Oct 12, 2008 9:59:57 GMT 12.75
Good afternoon everyone and thanks for your welcome. Lafe I thank you for having suggested to me to subscribe to this forum very nice.
I love good food and I like to taste everything.
I live in Sicily.
Sorry for my English, but I need to translate.
Thank you.
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Post by raingauge on Oct 12, 2008 10:01:22 GMT 12.75
LOL Toby. I wonder if she even knows what Chef Boyardi even is ? She has to use a translator for everything, I hope her recipe's come through
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Post by othmar on Oct 12, 2008 10:21:33 GMT 12.75
Dare il benvenuto la casa di Ohio Camp Cook signora.
La Sicilia è saputa per bene il cibo e spero dividerà alcuni delle ricette con noi qui.
I ringraziamenti lei.
(Welcome to the home of Ohio Camp Cook.
Sicily is known for fine food and I hope will share some of the recipes with us here.
Thank you.)
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Post by mariangela on Oct 12, 2008 10:46:21 GMT 12.75
Thank you Othmar.
I soon put try to translate a recipe for you.
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Post by Jerry on Oct 12, 2008 13:04:21 GMT 12.75
Welcome Mariangela. Hope you enjoy this site as much as I do.
I am married to a full-blood Italian and her mother also lives with us. They are cooking lasagna tonight and there is nothing like it. They almost always make their own sauce for all pasta dishes.
I am looking forward to some of your recipes.
Welcome again!
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Post by Paws on Oct 12, 2008 13:12:05 GMT 12.75
www.translation-guide.com/free_online_translators.php? fromEnglish =&to=ItalianHere Ÿ un ragnatela sito quello fa' libero traduzione da Inglese verso Italiano. C'Ÿ un contrappeso quale tradurre da Italiano verso Inglese quale IO testamento anche provvedere. Questo Maggio fare a vita più facile qui. Sono emozione quello hai deciso verso unire ci qui. Vorrei vedere quello figura! www.translation-guide.com/free_online_translators.php?from=English&to=ItalianHere is a web site that does free translations from English to Italian. There is a counterpoart which translates from Italian to English which I will also provide. This may make life easier here . I am thrilled that you have decided to join us here. I would like to see that picture! Jerry there you go talkin' about your Momma again! Son, don't you know I just can't think of a better deal than gettin' a son in law who is a preacher and has a bass boat?
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Post by brittonfaith on Oct 15, 2008 4:34:44 GMT 12.75
Ciao marieangela. Benvenuto a Ohio Camp Cooks. Capisco le difficoltà di comunicazione. Come la maggior parte di noi Americani stupidi, sono un altoparlante di inglese soltanto. Ho usato per lavorare in un collegio secondario che ha avuto allievi dappertutto dal globo. Era come vivere nel villaggio olimpico. Era un incubo di comunicazioni. Mentre sono sicuro che le traduzioni non saranno perfette, proverò a per mezzo di un traduttore del Internet. Lascilo prego sapere se facesse un buon lavoro. There is also babelfish.yahoo.com. I used to use it when I worked at the boarding school. A student from Serbia introduced me to it so we could tell stories to a couple students from Japan and Equador.
Hello marieangela. Welcome to Ohio Camp Cooks. I understand the communication difficulties. Like most of us stupid Americans, I am an English only speaker. I used to work in a secondary boarding school that had students from all over the globe. It was like the Olympic Village. It was a communications nightmare. While I am sure the translations will not be perfect, I will try using an internet translator. Please let me know if it does a good job.
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Post by elkchsr on Oct 15, 2008 11:01:55 GMT 12.75
English is the only foreign language I've ever taken and got a 'D' in it... Welcome to OCC... I just got to meet Lafe for the first time a little over a week ago... What I know of the man, if he say's some one's alright, then I'll buy into it all the way... |
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Post by Carter Northcutt on Oct 15, 2008 11:53:22 GMT 12.75
Welcome Mariangela
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Post by mariangela on Oct 15, 2008 21:09:31 GMT 12.75
Thanks to all.
Buck N 'Beans, you do not worry about the language. So I can learn to write better. I'm trying Sicilian recipes to share with you all, but with the translation then I see that it is difficult to see anything.
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Post by Snake Eyes on Oct 16, 2008 0:11:57 GMT 12.75
Mariangela, You post your recipes and we will figure them out.Your righting skills are great as far as I can tell. snake-eyes |
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Post by Snake Eyes on Oct 16, 2008 20:10:51 GMT 12.75
Dare il benvenuto la casa di Ohio Camp Cook signora. La Sicilia è saputa per bene il cibo e spero dividerà alcuni delle ricette con noi qui. I ringraziamenti lei. (Welcome to the home of Ohio Camp Cook. Sicily is known for fine food and I hope will share some of the recipes with us here. Thank you.) othmar, You sweet talker you snake-eyes |
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Post by mariangela on Oct 18, 2008 9:22:02 GMT 12.75
I send to you the recipe for cannoli, typical of Sicily
per 4 cannoli:
• 150 gr di farina
• 15 gr di cacao amaro
• 20 gr di burro
• 1 uovo
• 250 gr di zucchero
• 1 cucchiaio di vino rosso (oppure marsala come volete)
• 1 bicchiere di latte
• 1 cucchiaio di amido
• 500 gr di ricotta fresca
• pezzettini piccoli di cioccolato
• pistacchi
• zucchero a velo
• zuccata (marmellata di zucca facoltativo)
• Olio d'oliva extravergine
• scorzette di arancia
Caratteristiche
Portata
DOLCE
Ricetta per persone
4
Regione
Sicilia
Preparazione
Fare un impasto con la farina, versando il cacao, 20 grammi di burro, l`uovo, lo zucchero ed aggiungete il cucchiaio vino rosso (o marsala). Fate in modo che l'impasto sia omogeneo che farete riposare un'ora avvolta in un panno. Dopo, spianatelo con un mattarello, ricavando una sfoglia non molto sottile e ricavate dei quadrati di 13 cm circa di lato che avvolgerete diagonalmente attorno a tubi di latta aventi un diametro di 3 cm circa. Bagnate le estremità con l'uovo e pressate per farle aderire. Friggere in olio abbondante. Appena le scorze saranno dorate, fatele asciugare e freddare, prima di staccarle dai tubi con molta cura.Sciogliere l'amido in un bicchiere di latte e passarlo nel etaccio assieme alla ricotta, (1/2 cucchiaio di zuccata se volete), i 250 g. di zucchero,aggiungere mescolando il cioccolato i pezzetti di pistacchio, tagliati a pezzettini piccoli. Riempire le scorze con la crema ottenuta e decorare con zucchero a velo e scorzette d'arancio.
4 cannoli:
• 150 grams of flour
• 15 grams of bitter cocoa
• 20 g of butter
• 1 egg
• 250 grams of sugar
• 1 tablespoon red wine (or whatever you want marsala)
• 1 cup milk
• 1 tablespoon of starch
• 500 g of fresh ricotta cheese
• small pieces of chocolate
• pistachios
• icing sugar
• pumpkin (pumpkin jam optional)
• Extra virgin olive oil
• scorzette orange
Features
Scope
DOLCE
Recipe for people
4
Region
Sicily
Preparation
Make a paste with the flour, pouring cocoa, 20 grams of butter, l `egg, sugar and add the tablespoon red wine (or marsala). Make the dough is homogenous that you stand an hour wrapped in a cloth. Then, spianatelo with a rolling pin, pastry obtaining a not very subtle and made of squares of about 13 cm square diagonally to wrap around the tin pipes with a diameter of 3 cm. Wet the ends with the egg and pressed them to join. Fry in abundant oil. Recently the peel will be golden, merge them dry and cool, before removing the tubes very cura.Sciogliere starch in a glass of milk and pass the etaccio together with the ricotta, (1 / 2 tablespoon of pumpkin if you want), 250 g. sugar, stir the chocolate pieces of pistachio, cut into small pieces. Peel fill with cream produced and decorate with icing sugar and orange scorzette.
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Don't think the rapture happened 'cause I'm still here. 
Everybody musta died off from all that garbage they were eating. 
Sept 19, 2013 13:52:25 GMT 12.75
