#Duro Cooking Grates

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[najia-cooks]

[ID: A plate of large, very full ravioli sprinkled with fresh herbs. A close-up on one of the ravioli cut open to reveal and herb and cheese filling. End ID]

Pansooti (Ligurian stuffed pasta with wild greens)

This is a recipe for a cheese-and-herb stuffed pasta called "pansooti" in Ligurian, or "pansotti" in Italian. The name is derived from the Italian "panciuti" (singular: "panciuto"), meaning "pot-bellied"; and, as the name implies, they are meant to be stuffed until they are distinctly round on one side. In Genoan parlance, pansooti are sometimes called "ge in preixun" ("chard in prison").

Pansooti's origins can perhaps be found in Sant’Apollinare, where they were typically made for the feast of Saint Joseph on March 19. Because they are ravioli di magro ("lean ravioli")—that is, meatless pasta—they're perfect for a festival that always falls during Lent.

Pansooti's filling is cheesy and earthy, with bitter greens, nutmeg, majoram, and a light, tangy local cheese called prescinsêua (also known as quagliata, or cagliata). Traditionally, a mix of locally foraged wild herbs known as preboggión, including borage, aster, dandelion, and sow thistle, is used; and in spring, pre-mixed bundles of these pot herbs can be purchased in the markets in Genoa. In seasons when these greens are not available, Swiss chard may be used.

Pansooti is frequently served with a creamy salsa di noci (walnut sauce), which combines the sweet earthiness of walnuts, the zestiness of raw garlic, and the floral and fruity notes of good olive oil to form a perfect complement to the herb filling.

Recipe under the cut!

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Ingredients:

For the pasta:

250g 00 semolina flour (semola di grano duro rimacinata)

Pinch of table salt

Splash of white wine (optional)

About 155g water

Ligurian pasta is typically made without eggs. The adoption of eggs in pasta-making occurred in some regions of Italy over the course of the 20th century. I have seen someone go so far as to say that no true Italian adds eggs to pasta. Nor does any true Scotsman add sugar to his porridge.

For the filling:

1 compacted cup (180g) prepared preboggión; or Swiss chard

1 cup (175g) vegan ricotta; or vegan labna

2 sprigs marjoram

Freshly grated nutmeg, to taste

For the sauce:

Half a tea glass (1/3 cup) good olive oil

200g shelled walnuts

A clove of garlic

50g non-dairy parmesan cheese (optional)

200g soy or oat milk

A sprig of marjoram

50g stale bread, or breadcrumbs

Salt, to taste

Instructions:

For the pasta:

Mix flour and salt in a large bowl. Make a well in the center and add water and wine, if using. Knead by hand for 10 minutes, or in a stand mixer on medium-low for 6 minutes. The dough should be soft and slightly sticky.

Cover and let rest for 30 minutes to an hour while you prepare the filling and sauce.

For the filling:

Mince greens, or use a food processor. Mix all filling ingredients. Taste and adjust salt and nutmeg.

For the sauce:

Cut the stale bread in into cubes. Combine with milk in a small bowl, and work with your hands until the bread is fully hydrated and you have a grainy mixture.

Pulverise garlic in a mortar and pestle. Add walnuts and crush to desired texture.

Combine the olive oil, breadcrumb mixture, walnuts, marjoram, cheese, and salt and mix.

If you don't have a mortar and pestle, grate the garlic and finely chop the walnuts.

To assemble:

1. Divide dough into four pieces, leaving the ones you're not working with covered. Roll the first piece of dough out into a rectangle about 1/8" (3mm) thick.

2. Cut dough into 3" (7.5cm) squares and place a heaping teaspoon of filling atop each one. Fold each square diagonally into a triangle; then, take the two furthest points of the triangle and bring them together, pressing to seal. Take any extra dough that's crossed over and fold it around the point you just made, pressing again.

To cook:

Bring a large pot of salted water to a boil. Carefully add pansooti and cook 3-5 minutes, until pasta is cooked through. Remove with a slotted spoon.

Top with walnut sauce and fresh marjoram and serve hot.

[hellfiresky]

Conversations on mute (Chapter 28 of Seeing Red)

This chapter is Rex heavy and could be read as a standalone. Happens after the arrest of Boba Fett - following the events on Vanqor. This was Rex’s first time in Level 1313.

Hope this fic qualifies for @may01st submission. Read full fic here

Pairing: Captain Rex x Ge’tal Solus (Mandalorian bounty hunter oc)

No warnings.

Summary: Rex had been to Coruscant’s underworld before, sure, but never this deep. Not until the whole event with Boba Fett’s arrest on Florum. He needed to speak to the bounty hunter who made it happen. That’s what dragged him down to 1313 for the first time - straight into the bounty hunters’ haven. Greasy hole-in-the-wall dinner, midnight caf, and colourfully dangerous characters than he’d ever seen topside.

————————————

The Republic’s cleanup after Florrum had been swift. Boba was in custody, Aurra Sing was assumed dead when the firespray crashed, and of course, Ponds was gone. For Rex, the entire event left a bitter taste. A kid was in juvenile detention, and not just another kid, a clone. Someone he considered a brother, though he hadn’t learnt of his existence until the last couple of weeks. But he deserved it didn’t he?

He wasn’t sure why he commed Tal. Maybe it was her blunt honesty. Maybe it was how she’d been right about so much, even when it grated on him. Or maybe it was just that he couldn’t stop thinking about what she’d said that night, “Justice is a myth.” Whatever the reason, he now found himself standing outside a hole-in-the-wall joint on Level 1313. The place was a clusterfuck of scents of exotic spices and fried oil, coming from the Rodian cook stationed by an oversized wok, and the sound of sputtering oil blended with the chatter of patrons squeezing in and out of the cramped space. It was the kind of place that looked like it served the best meal of your life or your last. Rex double-checked the coordinate she sent, and then his chrono: Krezzi Quarter, check. 2030 hours, check. She was half an hour late.

Eventually, she appeared from the shadows, as she always seemed to, her battered armour was a rare feat to see. He noted that she was usually wrapped in that oversized leather jacket and an absurd amount of layers, like she was always cold. She stopped in front of him, her charcoal eyes appraising as she gave a quick nod.

“Didn’t think you’d actually come down here,”

Rex fixed his helmet under his arm. “Thought it was worth the trip. Was that why you were late? Figuring I wouldn’t show?”

The Mandalorian in front of him smirked before pulling out her datapad. She swiped to a picture and held it up - a severed Falleen head - his bloody features frozen in an unsettling grimace. “Routine clean up.”

Rex let out an incredulous chuckle. “I don’t think I want to know the details.”

“Fair enough.” She jerked her chin towards the joint. “Inside or out here?”

“Inside,” Rex decided without hesitation. Whatever this conversation was going to be, he knew he didn’t want it laid bare in the streets.

She led the way through the narrow mechanical doorway, brushing past a Duros balancing three plates of steaming food. The tantalising aroma momentarily distracting Rex from the strange pull that had brought him here. They found themselves a seat at the corner of the joint where the table was already cluttered with crispy snacks, bottled drinks, and an alarming variety of condiment bottles. Rex set his helmet down carefully before taking the seat opposite her.

“Never been to a fry-up joint before?”

He shook his head, and looked around. “Not exactly something you find topside.”

“You’re missing out,” she replied. “Best place to get a decent meal for under 5 creds.” She cracked open a bottle of something fizzy and took a long sip, watching him over the rim with a curious gleam in her eye.

“Seems... lively,” Rex offered. If he had to be honest, he wasn’t entirely sure he trusted the hygiene of the place.

“So… Florrum was enough chaos for one week,” she said before raising her arm to call the server. Rex nodded, understanding without needing her to elaborate. For a moment, neither of them spoke. The silence wasn’t exactly awkward, but it was heavy with things unsaid. Tal was the first to break it.

“How’s the Republic handling it?” She folded her arms on the table.

“Boba’s in custody,” Rex answered. “Bossk as well. Sing died, presumably. Or got away again.”

“And how’s the kid?”

“Angry,” Rex admitted. “But… not broken. Not yet.”

“Good,” she said simply. “He doesn’t deserve to be.”

The Duros server from earlier sidled up to their table with a datapad in one hand and a stylus in the other. He cleared his throat loudly. “Ey, Red, ready to order or you just here to eat crackers and waste my time?”

“The usual for me, Bug. And not too spicy this time.”

Bug’s face split into a toothy grin as he scribbled something down. “IBS finally catching up with you, huh?”

Without missing a beat, Tal raised her middle finger in response. Rex’s laughter escaped before he could stifle it. Bug’s stylus now pointing squarely at him. “And you, clone? What’s your poison?” Rex checked the menu scrawled haphazardly on the wall in a mix of Basic and Huttese, not understanding half of it. “Eh, what do you have?” He offered a polite smile, earning an exasperated sigh from Bug.

“What do I have? You walk into Bug’s Fry-Up and ask what I have?” The Duros shook his head dramatically. “Fine. Fried rice and greens. Fried or grilled nuna. Hot sauce and roasted rootleaf on the side. We also have fried noodles. Trust me, it won’t kill you.”

“Sounds good. Fried rice and greens with grilled nuna, please,” Rex replied, still chuckling under his breath.

“Grilled, huh? Clone’s got taste,” Bug muttered before turning away to shout the order towards the kitchen. “You’re lucky she brought you here, buckethead!”

“AND ICED TEA!” Tal called after him. “No sugar! You were trying to kill me last time!” Bug shouted something back in Huttese that Rex didn’t understand before moving to the next table, and berating another patron about their indecision.

Rex tilted his head at the sight of the bustling kitchen. “Bug’s Fry-Up, huh? If he’s the owner, why doesn’t he cook? Normally, the owner cooks.” Tal beamed and turned to point her finger towards the Rodian at the massive stove. “That’s Nando. Bug’s longtime partner. Rodian and Duros. Love wins.” He raised an eyebrow, watching as Nando methodically tossed the grains and added more ingredients to the wok, focusing entirely on the wok and its sizzling contents. “Nando doesn’t seem much like Bug.”

“No kidding. Nando keeps to himself - just cook and cook. Doesn’t even stop to take a bow when people rave about the food. Bug though?” She jerked her chin toward the Duros, who was now cackling and dramatically roasting another patron for daring to ask about substitutions. “That’s all showmanship.”

“Quite the dynamic,” Rex shook his head with a faint smile before studying her face for a moment. “Back to the topic at hand. You don’t think Boba deserves punishment?”

Tal tore open a bag of crisps, tossing one into her mouth as she mulled over his words. “I think he deserves a chance to be better,” she crunched the crisp loudly. “That’s not the same thing.” He was a bit caught off guard by the simplicity of her answer. He hadn’t expected her to be so direct - so compassionate, even. For someone who lived among the shadows and called herself an ‘anarchist’, there was something surprising in her perspective.

“You really think he’d take that chance?” he finally took a crisp and ate it. The mixed herb and spices filled his taste buds to his brains almost immediately. She shrugged, plucking another crisp from the bag. “I don’t know. Maybe. But the kid’s been dealt a bad hand. Tossing him into a cell, or worse, isn’t going to fix what broke him. That’s not justice. It’s just convenient.”

Rex hummed in response. He wasn’t sure if he agreed entirely, but he respected the conviction in her words. It wasn’t often someone challenged the simplicity of right and wrong in a way that made him think. And with Tal, it seemed like second nature.

“Convenient,” he echoed. “Maybe we’re all guilty of taking the convenient option too often.”

“Well, of course, it’s convenient,” Tal quipped, a sly laugh escaping her lips as she tossed another crisp into her mouth, her grin just crooked enough to hint at the pun she’d clearly enjoyed making. Rex quietly joined her laughter at the sudden shift in tone. “You really don’t take anything too seriously, do you?”

“I take plenty seriously,” she countered. “Just not everything deserves the same level of doom and gloom. Besides…” She spread her arms and waved them around at the chaotic fry-up joint surrounding them. “This galaxy doesn’t exactly reward people who walk around with the weight of it on their shoulders.” Rex considered her words. Maybe she was right. Or maybe she just had a knack for deflecting when things got too real. Either way, there was a strange ease about her, one he couldn’t quite decide if he admired or envied.

“You were right,” he said suddenly.

Tal raised an eyebrow. “About what?”

“About justice,” Rex swallowed his words. “About the system. It’s… complicated.”

“It’s always complicated,” Tal tore open another bag of crisps. “That doesn’t mean you stop trying to do what’s right. Even if the system’s wrong.”

Rex nodded slowly, her words striking a chord he wasn’t ready to fully explore. “That’s why I’m here,” he said after a moment.

“Here to talk about justice? It’s late and I’m too sober for that.”

“Here to talk to you,” Rex corrected before meeting her gaze. He didn’t look away, even when she averted her eyes somewhere else.

“Well,” she said finally. “You’ve got my attention.”

For the first time in what felt like weeks, Rex let himself relax just a little. This wasn’t about missions, orders, or the weight of the Republic bearing down on him. It was just food, company, and a moment to breathe.

“Coming in HOT!” Bug’s gangly arms stretched between them, balancing two steaming plates, a jug of iced tea, and two tall mugs. Rex was momentarily mesmerised by the feat of dexterity. How the hell did he manage that without spilling a single drop?

“Finally. Thought I’d die of old age before you showed up,” Tal immediately pulled her plate and spooned some additional green condiments.

Bug snorted. He planted the rest of the dishes in front of Rex. “If I let you die, who’d keep this place in business?”

“Rex would,” Tal replied dryly, pouring iced tea into her mug. “Clone credits go further than mine, apparently.”

Rex reached for his own mug. “Praying to whatever gods the Jedi worship for it to come true,”

“How do they end a prayer again?” Tal raised both palms in mock reverence.

“No idea!” Rex laughed before digging in.

“Well,” a grin stretched across her face, “Oya Manda!” She scooped a generous spoonful of fried rice and shoved it into her mouth.

Rex chuckled at her, bemused, before finally taking a bite of his own. The rich, savoury flavour hit instantly, warm and satisfying. He took his time to really enjoy just how good it was.

“Well?” Tal watched him with an expectant grin, propping her elbows on the table as she took another bite of her own meal. “It’s… good,” he nodded in approval. “Better than I expected.”

“Better than rations, you mean,” she teased. “Way better than rations,” he reached for another bite.

——————————

The cool night air of Level 1313 was a relief after the heavy, smoky warmth of the fry-up joint. Tal walked right beside Rex, her hands in her pockets as he regaled her with a story about Hardcase nearly blowing up a hangar during an extensive training session.

“I swear, the man could weaponise himself,” Rex barked a laugh. “You’d think we’d learn by now to keep him far away from anything remotely volatile, but no. Someone thought it’d be a good idea to put him in charge of the detonators. But then again, he’s excellent at it. Smart guy, that one,”

Tal snorted. “I’m surprised he hasn’t gotten himself court-martialed by now.”

He shook his head, laughing at the thought of hanging out with this bounty hunter that he just tore into pieces in a fit of argument months ago. At the thought of hanging out with possibly the most dangerous thing in this part of the galaxy. Then again, wasn’t that half the reason he called her in the first place? She was unpredictable, relentless, and somehow exactly what the Republic needed in situations that didn’t fit cleanly into their rigid protocols. What did that say about him? About the Republic itself?

“How are the boys?” He pushed the thoughts aside as they rounded a corner.

“Which boys?” Tal replied, though her sly grin told him she already knew what he meant.

“Galguzzling,” Rex clarified, referencing her antics with Fives, Jesse, and the others last week. He still couldn’t believe the stunt they’d pulled, smuggling her into the barracks using a crate like contraband. That earned a belly laugh from the Mandalorian. “They were surprisingly efficient for a bunch of drunkards. But yeah, the usual suspects are doing fine. Fives is still a cocky little shit, I don’t get how Echo seems so responsible and quiet? Jesse’s plotting another prank on Kix, and Hardcase…” She trailed off, her smirk widening. ��Hardcase is just Hardcase.”

“I know…” He rolled his eyes. “I mean, how are them? Really?”

“Ooooh,” Tal drawled, turning to him with a teasing lilt. “Ori’vod worried about his vod’ika?”

“Heeey,” Rex groaned and elbowed her. “Just answer the question.”

“They’re troopers, Rex. Like you. Only not as high ranking.” Her smile slightly dimmed. “They’re alive. They’re tired. They joke around because it’s better than thinking about what’s next. You know how it is.”

He held back another understanding sigh. Yeah, he knew. Too well. “Anything I should know?” She hesitated for a moment, then shook her head. “Nah. They’re good. Tough bastards, your boys.” She bumped her shoulder lightly against his. “You raised ‘em well.”

Rex allowed himself a small smile at that. “I just want to make sure they’re okay.”

“You’re doing what you can, Captain,” she said quietly.

They walked in silence for a few paces, the sounds of the undercity filling the gaps in their conversation: distant shouts, the Underworld Police siren, the ever-present clatter of Coruscant’s machinery. Then Tal broke the quiet with a sudden pivot, turning to face him mid-step. “So, ori’vod, where exactly are we going?”

Rex frowned, realising he hadn’t even thought to ask. “You’re the one leading. Your domain, remember?”

“Ever been to The Wharf?” Her face lit up with that mischievous grin.

“Not exactly sure what it is,” he looked around as if the answer might present itself in the streets. “I’m not a Corrie like Fox. Never been this deep, honestly. The boys have, of course. Just haven’t found the time yet.”

“Busy being the perfect soldier?”

“Something like that,” he replied with a shrug. He wasn’t sure why he was offering an explanation, but the words kept coming. “It’s not like I’ve avoided it. Just… there’s always something. Another mission. Another debrief. And when there isn’t, it’s easier to just… stay topside.”

“Safer up there, huh?” she asked.

Rex simply looked away. He didn’t have a good answer, so he changed the subject instead. “It’s almost midnight, and it’s still pretty much alive down here,” his voice dipped into a murmur as he took in the surroundings. Tal gestured towards a pedestrian tunnel just ahead. “Unlike the surface, we don’t have day or night. Only movement. Safe for some parts of this level that have those ridiculous artificial sunlight billboards.”

“Huh?” Rex’s brow furrowed as his gaze darted to the tunnel walls. Layers upon layers of posters plastered every inch, their edges peeling and curling from the moisture in the air. Most advertised seedy entertainment like Twi’lek cabarets, underground swoop races, some featuring images so profane they made him look away. Others pushed political graffiti, angry red lettering screaming slogans like DOWN WITH THE CORE and FREEDOM FOR THE OUTER RIM.

“Bit much for your delicate, GAR-approved sensibilities?”

He shook his head. “Nah. It’s not that. It’s just… different.”

“Different is good. That’s what Fox said,��� Tal quipped as she absently peeled a poster off the wall. The glossy image of an Umbaran band screamed out in jagged Aurabesh letters, Ashes of Kuat . Beneath it, six figures in dark cloaks loomed over the outline of a crumbling Star Destroyer. “Never heard of ‘em,” she muttered to herself. “Might take Leea here next week.”

Rex muffled a chuckle, watching her as she read the poster like it was a mission briefing. It wasn’t something he’d seen often - the sharp-edged bounty hunter with her walls down, lost in her own musings. She was always so sure of herself, all confidence and resistance, but here, outside the confines of briefings and operations, there was a simplicity to her. She didn’t seem so focused on proving anything, just existing in the moment. There was something disarming about it. Refreshing.

“So, you actually got along with Fox?” he turned to her, his tone just curious enough to mask the fact that he already knew the answer, partially, at least. They walked toward the mouth of a long tunnel. Just ahead, Rex could make out the gleam of a metal staircase leading down, and the damp smell of water reached his nose.

“I mean, we didn’t kill each other,” Tal looked back at him with a smirk before returning her attention to the poster in her hand. She folded it neatly and slipped it into her backpack. “I bought him caf because he seemed to like it, and we went for lunch at the Serenity Table.”Rex raised an eyebrow. That confirmed it. Fox never let anyone into his space unless he saw value in them. The fact that Tal had managed to not only gain his trust but also share a meal with him said a lot. Maybe about Fox, or maybe about her.

“Interesting choice.”

“Yeah, well, it was either that or listening to him bitch about paperwork for another hour,” she chuckled. “That’s the Wharf,” Tal interrupted his thoughts, pointing ahead as she quickened her pace. Rex followed, careful not to slip on the damp staircase. “Oh, it’s a strip?”

“Something like that,” Tal confirmed. “Tapcafes, cantinas, a couple of gambling joints, a hookah lounge, a library that specialises in banned holobooks… what else?” She pointed towards the edge of the water where a weathered boat bobbed gently. “A boat.”

As they walked, Tal occasionally waved at passersby - an older Twi’lek hauling a crate of smoked fish, a vendor tidying a stack of colourful scarves, and a young kid who zoomed by on a hoverboard. Rex noted how casual it all seemed, like she was a regular here, part of the fabric of this odd community. The Wharf was a far cry from the orderly halls of the Resolute or even the rowdiness of 79s on Brass and Glass - their Taungsday special for captains and commanders of the Grand Army.

“You know everyone here?” he smiled politely at a Weequay who tipped their hat at her as they passed.

“Not everyone,” Tal replied. “But enough. You hang around long enough, you start recognising faces.” She pointed at a small cantina with flickering neon lights. “That’s Tilo’s. Recommended. Best spot for a quiet drink when 79s feels too… GAR.”

Rex let out a soft laugh. “I can’t imagine anything too GAR for me.” His thoughts drifted back to the Resolute. To the endless missions, the sleepless nights plotting battle strategies. Brass and Glass at 79s were supposed to be an escape, but even there, the Republic followed them, haunting every drink and every conversation. Here, he realised, it was different. There was no war hanging in the air, no cloying sense of duty pressing down on everyone’s shoulders. Tal brushed her hand against a stack of colourful flimsi booklets on an unattended kiosk, tossed a single credit onto the counter, and grabbed one before continuing their walk. She flipped through the pages absentmindedly. “Maybe you need some ideas,” she mumbled. “You ever think about what you’d be doing if you weren’t… you know. You?”

“You mean if I weren’t a clone? What’s that you grabbed?” Rex pinched his eyebrows together, momentarily thrown by the question.

“Sure,” she waved the booklet lazily. “And this? A zine. Support your local weirdos. Continue.”

He averted his attention to the water. The moving reflection of neon lights danced across its surface like the thoughts in his head. “I don’t know,” he admitted. “Never really had the luxury to think about it. Everything I am, everything I do… it’s all because of the Republic.”

“That’s a helluva weight to carry,” Tal hummed. He simply shrugged. “It’s just what we do.”

“Doesn’t mean it’s all you are,” she nudged him with her elbow.

Rex looked at her, surprised by the sincerity in her voice. It wasn’t the blunt, sarcastic Tal he was used to - it was warmer. For a moment, he let himself wonder what it might be like to have more moments like this. Quiet. Unhurried. Human. It was impossible not to think back to that conversation with Cut on Saleucami. He remembered standing in that simple home, surrounded by the sounds of children playing, the smell of dinner cooking, and the comfort of a life he’d never allowed himself to imagine. “It’s not about running away,” Cut had told him. “It’s about choosing something for yourself.” Those words had stayed with him, simmering in the back of his mind, even as he’d thrown himself back into the war afterwards.

“Jesse said he could see himself as a DJ,” Tal broke through his thoughts with a laugh as she flipped through the zine in her hand. “Fives as… what was it? Oh yeah, a podracer, or was it a podcaster? Hardcase wanted to open a cantina that doubled as a karaoke bar and served protein shakes at daytime. Said he’d call it Hard, space, Case. All caps. Told me all of this when they were drunk.”

The mental image of Hardcase belting out tunes while slinging drinks was almost too vivid. He let himself laugh at that. “That sounds about right. And you? What would you do?”

“If I weren’t a bounty hunter, you mean?”

“Mhm.”

“I don’t know. Never really thought about it,” she admitted before pulling her backpack around and shoving the zine inside. “Guess I’d run a little repair shop somewhere quiet. Fix droids. Maybe fix people’s junk, too. I used to do that back home. Before I got into Reaper. Always liked working with my hands.” She pointed ahead at a secluded tapcafe perched on the second floor of a weathered building at The Wharf and started walking towards its narrow steel staircase. “Or gardening,” she added as a matter-of-factly. “I like plants.”

“Gardening?”

“Yeah,” she said over her shoulder. “Something about watching things grow. It’s nice.”

“This is The Great Basin. Open 24/5. Full of cool kids. I intimidate myself sometimes,” she shot a grin his way. At the door, she raised two fingers towards a GU-series police droid stationed behind the counter. Its mismatched parts were plastered with stickers and graffiti, some peeling at the edges, and it wore a ripped coat that looked like it had been stolen off a dockworker. A lopsided hat completed the absurd ensemble.

“Is that a–” Rex began. “Yeah,” she interrupted. “Reprogrammed cop. The only way to make ‘em good,” she added with a laugh. Tal made her way to a table beneath a neon light in the shape of a krayt dragon, its pink glow bathing her short red hair as she pulled out a chair and beckoned for him to join her. “You don’t mind drinking caf at midnight, yeah?” she asked. “Coup there,” she cocked her head at the droid, “makes a mean brew. Beans from Endor or some shit.”

Rex settled into the chair opposite her, adjusting his posture slightly as if unsure how to sit comfortably in a place like this. “Not my usual pick-me-up, but I’ll survive.”

“You’ll survive,” she echoed dryly, before jerking her chin at the table across the room. “Those are the cool kids.”

Rex followed her gaze. The group across the room was the epitome of youth and rebellion. A Pantoran with dyed-green hair propped his pink chunky shoes up on the edge of the table, spinning a glowing cigarra on one hand. Next to him, a Zabrak girl scrolled through a datapad, her horns painted in glow-in-the-dark gradients that glowed in the tapcafé’s dim light. A Nautolan perched on the arm of a chair, laughing too loudly at something on a hologram projected in the middle of the table, while a human with an undercut and patched-up jacket used a vibroblade to carve something into the table surface.

“Let me guess,” Rex murmured, “artists, slicers, and wannabe revolutionaries?”

Tal laughed softly. “More like bored, broke, and barely making it. But yeah, some of them might be one bad week away from a protest. And I’ll probably be there too.”

“They remind me of the shinies,” Rex said unexpectedly. “The same energy, the same… I don’t know, hunger to prove themselves. Except these kids can afford to be reckless. No one’s asking them to hold the line.”

“You sound envious.”

“Not envious,” Rex clarified. “Just curious. What it’s like to have that kind of freedom. To sit here in a place like this and not think about the next mission or the next briefing.”

“It’s loud and messy and exhausting. But yeah, there’s a kind of freedom in it.” Tal was quick to respond.

Rex’s gaze drifted back to the group. One of them - the Nautolan - pulled out an acoustic guitar and was strumming something that sounded almost mournful. The others fell quiet, their earlier laughter replaced by stillness. For a moment, the noise of the café seemed to fade.

“Do you ever wonder,” he asked, “what they’ll remember about all this? About the choices they make now?”

Tal shrugged. “Depends on where they end up, innit? Some might look back and laugh, thinking it was the best time of their lives. Others might regret every damn second. No way to know until it’s too late.”

“That’s comforting,” Rex muttered.

Tal stood up and grabbed her order at the counter, placing one in front of him. “What about you, Captain? What do you think you’ll remember when this is all over?”

He fixed his eyes on the steam rising from her mug. When he finally spoke, his voice was quiet. “The brothers I lost. The ones I couldn’t save. And maybe… moments like this. The quiet ones.”

“The quiet ones. Yeah, those stick, don’t they?” Her voice was distant, as if she were cataloguing her own moments of quiet. Rex reached for a small cup of blue milk Tal had placed in the middle of the table, an addition to the spread. He poured a splash into his caf, watching the liquid swirl together, lighter shades folding into the dark. His mind wandered as he stirred the drink absentmindedly. He thought about how much weight he carried - not just for those he’d lost to death, but also those he’d lost to life. Eva came to mind first. She had been a rare connection, a fleeting relationship that burned bright before it burned out. She deserved the stability she craved, the kind of life he couldn’t give her. But he still carried her with him, even in the smallest ways. Like her habit of adding blue milk to her caf. Then there was Ponds, whose memory hit him like a fresh wound. “Alright, motherfuckers, you heard the boss!” He found himself smiling at the thought, even as the ache of missing his brother settled deep in his chest. And Denal. Stars, Denal. He’d been younger, brighter, full of promise. His fall was swift, unceremonious, like so many others. Denal was the kind of loss that kept him up at night, the kind that replayed in his mind every time he closed his eyes.

He took a sip of the caf, now slightly sweeter, and looked up at Tal. There was something grounding about her presence, something that reminded him he wasn’t alone. She had her own ghosts, he was sure of it, but she didn’t let them drown her. Maybe that was why he found himself here, in her orbit.

“You alright there, Rex?” Tal’s voice jolted him out of his thoughts. He didn’t know how she was already halfway through her drink . “Yeah,” he answered quietly. “Just thinking.”

“About the brothers?”

He nodded. “Always.”

Neither of them spoke after that, letting the atmosphere around them fill the space. Chairs scraping against the floor, quiet laughter from the next table, the rhythmic hiss of steam from the barista’s machine. In the corner, the Nautolan began a new tune. He watched Tal trace patterns on her mug with her fingers, eyeing somewhere distant he didn’t quite place. It struck him how rare it was to see her like this - unguarded, serene. He wondered what ghosts she sat with when the world grew quiet. He wasn’t about to ask; she’d tell him in her own time. Or maybe she wouldn’t. Either way, this was enough.

Two people trying to make sense of it all, one moment at a time.

[buffetlicious]

Brough mum to the now defunct Common Chefs Bistro at Jalan Legundi, Sembawang for an early dinner. Ordered myself the Duro Pork Chop (S$18+) with two juicy and succulent slices of bone-in pork chop drizzled with balsamic vinegar infused sauce and a sprinkling of thymes. Served with two sides of fries and a helping of mixed vegetables salad.

Got mum the spicy Arrabbiata Minced Beef & Mushroom Spaghetti (S$12+). The pasta looks good to me with the sprinkled grated cheese and herbs but mum don’t appreciate the spiciness of the chilli padi (bird's eye chilli).

To finish off the meal, a slice of local flavoured Ondeh Ondeh Cake (S$7.50+). Three slices of pandan flavoured sponge cake sandwiching two layers of desiccated coconut cooked with gula melaka (palm sugar) and more grated coconut sprinkled on top and around. Although a likeable dessert but I still missed the traditional ondeh ondeh snack.

[grigliareduroit]

Grill Gourmet: Flavor Meets Fire on a Grigliare Duro Grilling Pink Salt Plate

For grillers who take flavor seriously, there’s a game-changing tool that adds complexity, elegance, and elemental fire-to-food connection all in one move: the Grigliare Duro Grilling Pink Salt Plate.

This is more than just a block of Himalayan salt—it’s a gourmet grilling surface that infuses bold flavor, retains high heat, and delivers presentation-worthy meals straight from flame to table. If you're looking to impress your guests or elevate everyday grilling, it’s time to bring flavor and fire together with this must-have grilling plate.

What Is a Pink Salt Plate, and Why Does It Matter?

The Grigliare Duro Grilling Salt Plate is a solid slab of Himalayan pink salt, prized for its natural mineral content and stunning crystal-pink hue. Hand-cut for durability and heat resilience, this plate transforms your grill into a seasoning surface and a cooking canvas.

Unlike typical metal grates or pans, the salt plate gently seasons your food while searing it to perfection. No need to sprinkle salt during or after cooking—the plate handles it all, infusing just the right amount of natural salinity directly into your ingredients.

This mineral-rich salt doesn’t just season—it enhances. You’ll taste the difference in everything from steak and seafood to grilled veggies and even desserts.

Flavor Meets Fire: How It Works

When preheated properly, the salt plate delivers high, even heat across its surface—ideal for fast searing and precise temperature control. As food hits the plate, it begins to caramelize, creating a gorgeous crust while absorbing subtle saltiness and trace minerals like magnesium, calcium, and potassium.

You get:

Bolder flavor without over-seasoning

Perfect texture from seared crusts to tender centers

No flare-ups from dripping fats or oils

A healthier cook—no need for added oils or processed seasonings

Gourmet Meals You Can Make

Wondering what you can cook on the Grigliare Duro Salt Plate? The real question is: what can’t you?

Sear & Sizzle:

Thin-cut ribeye or skirt steak

Jumbo shrimp or scallops

Salmon fillets or tuna steaks

Zucchini, bell peppers, mushrooms

Chill & Serve:

Sashimi or ceviche

Fresh fruit with lime and chili

Mozzarella with tomatoes and basil

Chocolate-dipped strawberries or brownies

Presentation-Ready Dishes:

Use the plate as a serving tray to keep food hot—or cold—while bringing gourmet flair to your backyard table. The naturally antimicrobial surface ensures it’s safe and hygienic for direct serving.

How to Use Your Grigliare Duro Salt Plate

To Grill:

Start Slow: Place the salt plate on a cold grill or in a cold oven. Heat gradually over 30–45 minutes to avoid cracking.

Sear Smart: Use small, thin cuts of meat or vegetables for quick searing. Avoid overly fatty items that drip excessively.

Clean Gently: Let the plate cool fully, then wipe with a damp cloth. No soap, no soaking—just a quick clean and dry.

To Chill:

Place the plate in the freezer for 1–2 hours.

Use it to serve sushi, cheese, desserts, or fruit.

Enjoy a beautiful presentation that subtly seasons while keeping food cool.

Care Tips for Long Life

Never expose a cold plate to extreme heat or a hot plate to cold water.

Always let the plate return to room temperature before reheating or chilling again.

Store in a cool, dry place—wrapped or in a padded carrier to avoid cracking.

With proper care, your Grigliare Duro Salt Plate can last for dozens of uses.

Final Thoughts: A Grill Tool That Elevates Everything

The Grigliare Duro Grilling Pink Salt Plate is more than just a cooking tool—it’s a culinary upgrade. It adds flavor naturally, creates eye-catching presentations, and allows you to cook with both precision and artistry.

If you’re ready to grill like a gourmet, this plate belongs on your BBQ. Because when flavor meets fire, ordinary grilling becomes extraordinary.

Grigliare Duro: Salt it. Sear it. Serve it.

Contact Us

351 5143886

348 2144910

info@grigliareduro.com

stpr srl | via caldara 10 | 20015 parabiago (mi) | p.iva and cf 11092700969

[shopgrigliaredurobbq]

The Ultimate BBQ Accessories Checklist by Grigliare Duro

There's nothing quite like the aroma of sizzling meat on a grill, the warmth of a backyard gathering, and the satisfaction of perfectly cooked barbecue. For enthusiasts who live and breathe BBQ, GrigliareDuro presents the ultimate accessories checklist that elevates grilling from a simple cooking task to an art form. Whether you’re a weekend warrior or a seasoned pitmaster, having the right gear makes all the difference.

The Foundation: Quality Tools That Last

Every successful BBQ starts with the basics—high-quality tools designed for precision and durability. A reliable set of tongs, a sturdy spatula, and a heat-resistant grill fork are non-negotiables. These aren't just utensils; they’re extensions of your hand and your cooking style. Stainless steel is often the material of choice for its strength and resistance to rust, while long handles ensure safety from flare-ups and high heat. An ergonomically designed grip helps you stay in control, even during long grilling sessions.

Temperature Mastery: Thermometers and Gauges

Precision is key in barbecuing, and guesswork is your enemy. That’s where a good thermometer steps in. Instant-read digital thermometers give you quick and accurate results, essential for achieving the perfect level of doneness without cutting into the meat and losing those valuable juices. For low and slow BBQ techniques, a dual-probe wireless thermometer can monitor both the grill temperature and the internal temp of the meat in real time. Built-in grill thermometers are often inaccurate, so investing in a standalone tool makes a huge difference in results.

The Clean Slate: Maintenance Essentials

Great barbecue starts with a clean grill. A heavy-duty grill brush with stainless steel bristles or a bristle-free scraper ensures that grates are spotless before the next cook. Cleaning accessories not only maintain hygiene but also preserve the life of your grill. Drip tray liners and ash catchers add convenience, saving you cleanup time and hassle. For cast iron grates, a little oil and a cleaning stone go a long way in keeping rust at bay while preserving seasoning.

Flavour Boosters: Smoking and Marinade Accessories

For those who want to take their BBQ game to the next level, smoking accessories are a game-changer. Wood chips, chunks, or pellets—paired with a smoker box or pellet tube—add incredible depth to your meats, from classic hickory and mesquite to the sweetness of applewood. Marinade injectors are ideal for getting flavor deep into large cuts like briskets or pork shoulders. Basting brushes, preferably silicone for easy cleaning, help keep your meats moist and packed with flavor throughout the cook.

The Cook’s Comfort: Gear for Efficiency

Serious grillers know that comfort and convenience are essential when cooking for hours. Heat-resistant gloves give you the freedom to handle hot grates, pans, and coals without worry. An apron with multiple pockets keeps your tools and seasonings at your fingertips. Grill lights or headlamps come in handy for evening barbecues, ensuring you’re not left in the dark. Side tables, utensil hooks, and prep stations streamline your cooking process and make it easier to focus on what matters most—the food.

The Presentation: Serving with Style

After all the hard work behind the grill, presentation is the final touch. Cutting boards with juice grooves keep mess to a minimum while slicing. Meat claws help you shred pork with ease and precision, making pulled pork sandwiches a breeze. Serving trays and platters built to retain heat keep your food warm while guests help themselves. And don’t forget the finishing touches: a selection of artisan BBQ sauces, dry rubs, and carving knives worthy of your perfectly smoked brisket.

Final Thoughts: Be Ready, Grill Hard

With the right accessories, barbecuing becomes more than just a weekend hobby—it becomes a passion, a ritual, a celebration of flavor and fire. Grigliare Duro’s ultimate BBQ accessories checklist ensures you're always ready to light the fire, command the grill, and impress your guests. Gear up, grill hard, and remember: great barbecue isn’t about luck—it’s about preparation.

Contact Us

Grigliareduro - Italian Hardcore Barbeque

351 5143886

348 2144910

Write to us on Whatsapp

 info@grigliareduro.com

[omarcd]

Healthy Cook / Cocinero Saludable

School Lunches to Put You at the Head of the Class / 

Almuerzos escolares para ponerlo a la cabeza de la clase

CONFESSION TIME: My favorite school lunches were peanut butter and jelly sandwiches and potato chips. And I would trade my apple for a Twinkie in a heartbeat. It’s still a favorite of mine, although the Twinkie has been replaced by a chocolate truffle. / 

HORA DE CONFESIÓN: Mis almuerzos escolares favoritos eran sándwiches de mantequilla de maní y mermelada y papas fritas. Y cambiaría mi manzana por un Twinkie en un abrir y cerrar de ojos. Sigue siendo uno de mis favoritos, aunque el Twinkie ha sido reemplazado por una trufa de chocolate.

Ever more aware of the importance of nutrition, today’s parents tend to look for healthy alternatives for their children’s lunches — be they at school or at home. Today’s families know that healthy school lunches should include fruits, vegetables, whole grains and low-fat milk and should avoid processed foods that are high in fat, sugar, and salt./ 

Cada vez más conscientes de la importancia de la nutrición, los padres de hoy tienden a buscar alternativas saludables para los almuerzos de sus hijos, ya sea en la escuela o en casa. Las familias de hoy saben que los almuerzos escolares saludables deben incluir frutas, verduras, cereales integrales y leche baja en grasa y deben evitar los alimentos procesados ​​con alto contenido de grasa, azúcar y sal.

Foods to consider might include hard cooked eggs, egg or tuna salad, little squares of meat or cheese, string cheese, fresh fruit, sliced raw carrots and bell peppers, grilled zucchini, cucumber rounds, mini bagels, muffins, pita bread, hummus. Or leftovers that can be safely kept cold or hot, as appropriate./ 

Los alimentos a considerar pueden incluir huevos duros, ensalada de huevo o atún, cuadraditos de carne o queso, queso en tiras, fruta fresca, zanahorias y pimientos crudos en rodajas, calabacín a la parrilla, rodajas de pepino, mini bagels, muffins, pan de pita, hummus. O sobras que se pueden mantener frías o calientes de forma segura, según corresponda.

Preparing healthy lunches for school children in 2020, bearing in mind our special challenges today, might require some creativity. Some children will have their classes on line and will eat lunch at home, while others will go back to the classroom and may take a lunch. / 

Preparar almuerzos saludables para escolares en 2020, teniendo en cuenta nuestros desafíos especiales de hoy, puede requerir algo de creatividad. Algunos niños tendrán sus clases en línea y almorzarán en casa, mientras que otros regresarán al salón y podrán almorzar.

One country that knows how to offer super school lunches in the cafeteria is France. A lunch that lasts two hours will have five courses, including vegetables, salad, a warm main dish like sliced roast beef and baked potato, veal with mushrooms and broccoli, breaded fish with cauliflower, bread and butter, a cheese course, and a sweet dessert like fruit or tart, according to tasteofhome.com. Cromwell-intl.com notes offerings like duck shepherd’s pie, lamb tagine with apricots, ravioli with basil. / 

Un país que sabe cómo ofrecer súper almuerzos escolares en la cafetería es Francia. Un almuerzo de dos horas tendrá cinco platos, que incluirán verduras, ensalada, un plato principal caliente como rosbif en rodajas y papa al horno, ternera con champiñones y brócoli, pescado empanizado con coliflor, pan y mantequilla, un plato de queso y un dulce. postre como fruta o tarta, según tasteofhome.com . Cromwell-intl.com señala ofertas como pastel de pato, tajín de cordero con albaricoques, ravioles con albahaca.

While American schools won’t likely be offering French-style school lunches, families that prepare lunches at home can choose to be imaginative. So how about a start with a French-style school lunch option?/

Si bien es probable que las escuelas estadounidenses no ofrezcan almuerzos escolares al estilo francés, las familias que preparan almuerzos en casa pueden optar por ser imaginativas. Entonces, ¿qué tal comenzar con una opción de almuerzo escolar al estilo francés?

DUCK SHEPHERD’S PIE

(Adapted from ricardocuisine.com)

Ingredients

Duck, about 5 pounds

Red wine, about 2 cups

Duck stock or chicken broth, 1 cup

Onion, 2, 1 coarsely chopped, 1 finely chopped

Garlic, 4 cloves peeled and quartered

Thyme, bay leaf, chives, salt and pepper to taste

Butter, 1 tablespoon

Breadcrumbs, 1 tablespoon

Parmigiano-Reggiano cheese, 1 tablespoon fresh, grated

Mashed potatoes 6 cups, enhanced as desired

Directions

On middle oven rack with oven preheated to 350F, place duck in large pot, cover with water, bring to boil, then reduce heat and simmer for 30 minutes. Drain. Place duck back in pot and add wine, duck stock, 1 onion, garlic, thyme, bay leaf, salt and pepper to taste. Bake for 2-1/2 hours until meat thermometer reads 180F.

Remove duck from pan and strain juices through sieve, discarding solids. Allow fat to come to surface and skim off. Debone duck and cut meat into small pieces, set aside.

Mashed potatoes should be prepared half an hour before duck is ready. Keep warm.

Take a saucepan, sauté remaining onion in butter, add duck and pan juices, pour duck mixture in 9x13 baking dish, cover with mashed potatoes, sprinkle with breadcrumbs and Parmesan cheese, bake for another 15 minutes, then brown under broiler. Sprinkle with chopped chives. It can also be made in six 5-inch ramekins.

This would make a healthy lunch for home and could be taken hot or cold to school in safe container./

PASTEL DE PASTOR

(Adaptado de ricardocuisine.com )

Ingredientes

Pato, alrededor de 5 libras

Vino tinto, aproximadamente 2 tazas

Caldo de pato o caldo de pollo, 1 taza

Cebolla, 2, 1 picada gruesa, 1 finamente picada

Ajo, 4 dientes pelados y en cuartos

Tomillo, laurel, cebollino, sal y pimienta al gusto

Mantequilla, 1 cucharada

Pan rallado, 1 cucharada

Queso parmigiano-Reggiano, 1 cucharada fresco, rallado

Puré de papas 6 tazas, realzado al gusto

Direcciones

En la rejilla del medio del horno con el horno precalentado a 350F, coloque el pato en una olla grande, cubra con agua, deje hervir, luego reduzca el fuego y cocine a fuego lento durante 30 minutos. Desagüe. Vuelva a colocar el pato en la olla y agregue vino, caldo de pato, 1 cebolla, ajo, tomillo, laurel, sal y pimienta al gusto. Hornee por 2-1 / 2 horas hasta que el termómetro para carne marque 180F.

Retire el pato de la sartén y cuele los jugos por un colador, desechando los sólidos. Deje que la grasa salga a la superficie y se elimine. Deshuesar el pato y cortar la carne en trozos pequeños, reservar.

El puré de papas debe prepararse media hora antes de que el pato esté listo. Manténgase caliente.

Tome una cacerola, saltee la cebolla restante en mantequilla, agregue el pato y el jugo de la sartén, vierta la mezcla de pato en una fuente para hornear de 9x13, cubra con puré de papas, espolvoree con pan rallado y queso parmesano, hornee por otros 15 minutos, luego dore en el asador. Espolvorea con cebollino picado. También se puede hacer en seis moldes de 5 pulgadas.

Esto sería un almuerzo saludable para el hogar y podría llevarse frío o caliente a la escuela en un recipiente seguro.

USE-IT-UP FRITTATA

(Adapted from bonappetit.com)

Ingredients

Eggs, 6 large

Leftover roasted vegetables, 1-1/2 cups cut into small pieces

Leftover cooked grains, 1/2 cup

Cheese, 1 oz coarsely grated or crumbled

Herbs such as thyme, basil, chives 1 tablespoon chopped

Salt and pepper to taste

Olive oil, 2 tablespoons divided

Directions

Whisk 6 eggs vigorously until no streaks remain. Mix in remaining ingredients except olive oil. Heat half the oil in nonstick skillet over medium heat and add egg mixture. Cook until edges are set. Using spatula, carefully stir eggs, bringing edges to center of pan. Allow to cook until set again. Reduce heat to low, continue to cook, lifting edges of frittata with spatula to allow uncooked egg to flow to the bottom. Once frittata is cooked with top still wet, loosen frittata, place large plate over skillet, carefully invert frittata onto plate. Add remaining oil to pan, slip frittata back in and cook until set. Let rest 3 minutes then slip onto cutting board. Cut pizza-style, or as desired. May make one day ahead of time, keep in refrigerator, and bring to room temperature before serving.

Can be offered as lunch at home, or sent to school in appropriate container./

FRITTATA DE USO

(Adaptado de bonappetit.com)

Ingredientes

Huevos, 6 grandes

Verduras asadas sobrantes, 1-1 / 2 taza cortadas en trozos pequeños

Granos cocidos sobrantes, 1/2 taza

Queso, 1 onza rallado o desmenuzado

Hierbas como tomillo, albahaca, cebollino 1 cucharada picado

Sal y pimienta para probar

Aceite de oliva, dividido 2 cucharadas

Direcciones

Batir 6 huevos vigorosamente hasta que no queden rayas. Mezcle los ingredientes restantes excepto el aceite de oliva. Caliente la mitad del aceite en una sartén antiadherente a fuego medio y agregue la mezcla de huevo. Cocine hasta que los bordes estén firmes. Con una espátula, revuelva con cuidado los huevos, llevando los bordes al centro del molde. Deje cocinar hasta que cuaje nuevamente. Reduzca el fuego a bajo, continúe cocinando, levantando los bordes de la frittata con una espátula para permitir que el huevo crudo fluya hacia el fondo. Una vez que la frittata esté cocida con la parte superior aún húmeda, afloje la frittata, coloque un plato grande sobre la sartén e invierta cuidadosamente la frittata en el plato. Agregue el aceite restante a la sartén, deslice la frittata nuevamente y cocine hasta que esté listo. Deje reposar 3 minutos y luego deslice sobre la tabla de cortar. Corta al estilo pizza o al gusto. Puede preparar con un día de anticipación, conservar en el refrigerador y llevar a temperatura ambiente antes de servir.

Puede ofrecerse como almuerzo en casa o enviarse a la escuela en un recipiente apropiado.

PEAR WALDORF PITAS

(Adapted from tasteofhome.com)

Ingredients

Pears, 2 diced

Celery, 1/2 cup thinly sliced

Seedless red grapes, 1/2 cup halved

Walnuts, 2 tablespoons finely chopped

Lemon yogurt, 2 tablespoons

Mayonnaise, 2 tablespoons

Pita pocket halves, 20 miniature

Lettuce leaves

Directions

Combine first 4 ingredients in a large bowl. In second bowl, mix mayonnaise and yogurt. Refrigerate overnight.

Before school, line pita halves with lettuce, fill each with 2 tablespoons of the pear mixture. Place in container that will keep foods cold./

PITAS PERA WALDORF

(Adaptado de tasteofhome.com)

Ingredientes

Peras, 2 en cubitos

Apio, 1/2 taza en rodajas finas

Uvas rojas sin semillas, 1/2 taza a la mitad

Nueces, 2 cucharadas, finamente picadas

Yogur de limón, 2 cucharadas

Mayonesa, 2 cucharadas

Mitades de bolsillo de pita, 20 miniaturas

Hojas de lechuga

Direcciones

Combine los primeros 4 ingredientes en un tazón grande. En el segundo tazón, mezcle la mayonesa y el yogur. Refrigere toda la noche.

Antes de la escuela, cubra las mitades de pita con lechuga, rellene cada una con 2 cucharadas de la mezcla de peras. Coloque en un recipiente que mantenga los alimentos fríos.

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[esvisible]

@photojuancarlos Preparing an #EloteLoco (#CrazyCorn) which consist of a boiled cooked corn then you smear mayonnaise, add black sauce, ketchup and finally covered it with soft, grated hard cheese. This snack can be found at every carnival or any town’s patron saint festivities as well as in some touristy spots. / Preparando un #Elote Locoque consiste en un elote cocido, luego se unta con mayonesa, luego se le agrega salsa negra, ketchup y finalmente se cubre con queso duro rallado. Este refrigerio se puede encontrar en cada carnaval o fiestas patronales de cualquier ciudad o pueblo, así como en algunos lugares turísticos. #ElSalvador #gastronomy #EverydayElSalvador #EverydayLife #CentralAmerica #iPhoneography #photojournalism #EverydayLatinAmerica #Snapseed #ESvisible #JuanCarlos #2017copyright Follow the project/Sigue el proyecto @esvisible and www.esvisible.com. On Facebook/ESVISIBLE and twitter @esvisible

[cookingcool]

Ravioli alla carbonara

Questo piatto e' una copia un po' rivisitata della famosa ricetta dello chef pluristellato Heinz Beck Per la pasta 150 gr farina 00 100 gr farina di grano duro 3 tuorli 1 uovo Sale Per il ripieno 5 Tuorli 70 gr di pecorino 100ml di panna montata Sale Pepe Per il condimento Guanciale Pecorino Pepe Ho montato i tuorli a bagnomaria e poi ho aggiunto un po' alla volta il pecorino grattugiato, il pepe e il sale. Ho lasciato raffreddare il composto, ho montato la panna e poi l'ho incorporata con un mestolo dal basso verso l'alto. Ho inserito il ripieno in una sac-a-poche e l'ho lasciato riposare in frigorifero. Nel frattempo ho mescolato le due farine, quindi ho unito i tuorli, l'uovo, un pizzico di sale e l'acqua sufficiente ad ottenere un impasto piuttosto consistente. Ho lavorato l'impasto nella planetaria finché non è risultato lucido, ho formato una palla e l'ho avvolta nella pellicola e messa a riposare in frigorifero. Ho steso la pasta finemente su cui ho messo il ripieno con l’aiuto di un cucchiaino a distanza di circa 1 cm, ho ripiegato la pasta, ho eliminato l'aria e infine ho ritagliato i singoli ravioli con una rotella dentata. Come condimento ho fatto cuocere il guanciale tagliato a listarelle in un'ampia padella dove ho poi ripassato i ravioli cotti in acqua bollente salata. Li ho serviti con una spolverata di pecorino e una macinata di pepe. Eng version This dish is a copy revisited of the famous recipe of the multi-starred chef Heinz Beck For pasta 150 g flour 00 100 g wheat flour 3 egg yolks 1 egg salt For the stuffing 5 Yolks 70 grams of pecorino cheese 100ml of whipped cream salt pepper For the dressing Bacon Pecorino cheese pepper I mounted the yolks in a double boiler and then I added the grated pecorino cheese, pepper and salt. I let the mixture cool, I put the cream and then I built with a ladle from the bottom upwards. I inserted the stuffing into a sac-a-poche and I left it in the fridge. Meanwhile I mixed the two flours, so I put the egg yolks, egg, a pinch of salt and enough water to form a dough rather substantial. I worked the dough in the planetary until it was shiny, I formed a ball and I wrapped in plastic wrap and then I put it in the fridge. I stretched the dough finely on which I put the filling with the help of a teaspoon at a distance of about 1 cm, I folded the dough, I removed the air and then I cut out the individual ravioli with a toothed wheel. As a sauce I cooked the bacon cut into strips in a large skillet where I then rehearsed the cooked ravioli in boiling salted water. I've served with a sprinkling of cheese and freshly ground pepper.

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Duro Cooking Grates 304 Solid Stainless Steel Replace for 720-0584A Gas Model (Set of 4) Fits Compatible Models: Nexgrill 720-0584A, 720-0008-T, 720-0335, Perfect Flame 720-0335, 730-0335, Beefeater 4-BURNER, Members Mark 720-0584A, Captn Cook XG4CKWNA Models. SHOP NOW!!

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4 PACK REPLACEMENT STAINLESS STEEL COOKING GRATES FOR AUSTRALIAN BARBECUE 4-BURNER, DUCANE 30400041, DURO 720-0584A AND BBQ GALORE XG4TBWN GAS GRILL MODELS

Fits Australian Barbecue: 4-BURNER Fits BBQ Galore: XG4TBWN Fits Beefeater: Beefeater 4-BURNER Fits Captn Cook: XG4CKWNA Fits Duro: 720-0584A Fits Ducane: 30400041 Fits Members Mark: 720-0584A Fits Nexgrill: 720-0584A, 720-0008-T, 720-0335 BUY TODAY!!

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Replacement 4 Pack Stainless Steel Cooking Grate for Duro, Turbo Gas Grill Models

Used for part # 5S531 Material: Stainless Steel Cooking Grate Dimensions 31 1/2 L X 19 1/4 W inch Compatible with Turbo, Perfect Flame, Barbeques Galore, Duro , Nexgrill

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