FLAVORS + kNOWLEDGE

Welcome back to F + K. This episode is about losing weight by skipping meals. Sponsored by our agency Mediterranean Diet 21  For a while, I have heard about meal skipping. We seem to trust and try anything to confront weigh-loss, but often the reality proves otherwise. Let’s see If I can explain what happens when we follow this  falsified myth. According to one of the most rooted and shared beliefs in weight loss, skipping meals is a beneficial technique for losing weight because of the common belief that by depriving the body of calories and nutrients, you can reduce fat mass. For breakfast, a coffee and go, a seasoned salad for lunch, eating only for  dinner, etc.: all these behaviors reduce the calories ingested, lose weight, but often it is just water and lean mass, not fat. However, the weight loss does not last long because the metabolism adapts to the caloric constraints implemented and reduces its activity. And even if you only eat 1000 calories a day, you will lose very little fat, and you will be starving. Therefore, the belief that skipping meals is an effective method of weight loss is devoid of scientific foundation.

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Note: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. Any content provided by our bloggers or authors is of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone or anything. Any general advice posted on our blog, website, or app is only for informational purposes and not intended to replace any medical or other advice.

Welcome back to F + K. This episode is about take-out suggestions. Take out and food delivery has been our new lifestyle since February  2020, it seems. We don' trust the pandemic and the people who often see this as a hoax. Those are the people who luckily have not lost anyone in their circle, and I am thankful for them. You can still enjoy the comfort of your surrounding with some great takeout from your favorite place. It may not replace the experience of a restaurant, but we have adjusted well. Take-out food preparation has unique challenges such as appearance, taste, and consistency, not to mention the proper packaging, often of low quality. There is nothing more detrimental than a  $ 17 pasta dish in a 57 cents container. So you open your phone,  the menu pos up, and think about what to order. You also would like some healthy options along with taste. You can do a couple of things: menus online may have symbols or designations regarding healthier options, especially fast-food establishments. The list often describes some steps on the methodology,  but not all the ingredients.

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Note: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. Any content provided by our bloggers or authors is of their opinion and not intended to malign any  religion, ethnic group, club, organization, company, individual, or  anyone or anything. Any general advice posted on our blog, website, or app is only for informational purposes and not intended to replace or substitute for any medical or other advice.

Welcome back, dear friends. Cooking and fixing a dish of pasta is not complicated. We resort to it when uncertain about what to cook or short on time. Pasta is also the pride of Italy and the world. We are famous for being the best at preparing it and knowing its secrets. But do you know that in reality, every day without understanding it, we make many mistakes and what seems to be perfect pasta, often hides many imperfections? Even the simplest of pasta-based recipes, such as the classic pasta with a sauce of garlic, olive oil, and chili, must be carried out skillfully. So I have put together ten of the most common mistakes when preparing pasta.  There are others, but these will do for now.

How many of you recognize yourself at least at one point?

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Note:  The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official  policy or position of News you can eat 24. Any content provided by our bloggers or authors is of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone or anything. Any general advice posted on our blog, website, or app is only for informational purposes and not intended to replace or substitute for any medical or other advice.

Welcome back friends: Sicilian food is contradictory, just like the Sicilian culture. It is an odd mixture of Italian, Greek, Arab, French, Spanish, and North  African. Its dinner plates are living odes to the number of peoples that have conquered, colonized, settled, ruled, and emigrated here. Every region in Italy has its unique culinary traditions, but to lump Sicilian food under the over-arching category of "Italian food" does a  disservice to this island's culture and proud history. The first recorded example of Sicilian food comes from the 5th century B.C., from a  cook named Mithaecus. His writing on his native land's cuisine was the first documented cookbook in Greece – and the first cookbook in the world in which the author's name was well-known and identified. Sicily  was first inhabited by an "ancient people of Italy," with small groups from Egypt and Spain. However, the island was not put on the map until  the Greeks colonized it. They left behind grand ruins and theaters in places like Siracusa and Taormina, but also – significantly – brought olives and grapes with them, introducing some of the most important crops to the region and to what we know of Sicily and Italy today. The  Greek diet – which today is so affectionately called "the Mediterranean diet" – leans heavily on fresh fish, vegetables, and grains.

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Note:  The views and opinions expressed in Flavors and Knowledge, are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. Any content provided by our bloggers or authors is of their opinion and not intended to malign any religion, ethnic group, club, organization, company,  individual, or anyone or anything. Any general advice posted on our blog, website, or app is for informational purposes only and is not intended to replace or substitute for any medical or other advice.

Hey, friends welcome back to F + K. You cannot visit the city of Naples, an unmissable stop for gastronomy enthusiasts, without tasting a sfogliatella, one of the sweet symbols of the Neapolitan pastry. Loved by both Italians and foreign tourists, this delicious and fragrant pastry, of which the curly and short-crust variants are known, originated 400 years ago and then underwent changes and evolutions. Let's go then to discover its fascinating history, from the conception of the recipe to the present day. According to legend, in 1600 a cloistered nun of the Convent of Santa Rosa in Conca dei Marini (Salerno), on the Amalfi Coast, accidentally invented this iconic sweet from Campania. Some say that a nun from the convent was preparing biancomangiare, a Sicilian sweet made with almonds and milk, but then opted for a creative variant that contained puff pastry and ricotta.

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Note:  The views and opinions expressed in News you can eat 24  newsletters,  are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. Any content provided by our bloggers or authors is of their opinion and not intended to malign any religion, ethnic group, club, organization, company,  individual, or anyone or anything. Any general advice posted on our blog, website, or app is for informational purposes only and is not intended to replace or substitute for any medical or other advice.

Hey, friends, just a refresher if you are into cooking, with a list of 10 suggestions.

1. When you set up your workspace area, keep in mind sanitized cutting board and clean tools, bowls, and utensils. And make sure to keep a trashcan within arm’s reach. For safety purposes, never trust anyone in the kitchen but yourself.

2. To make an egg wash, whisk together a  large egg with one tablespoon of water or milk until smooth. Use as a  glue to seal pastries, then brush on top for a glossy appearance—egg wash also used for the breading process.......8 more!

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Note:  The views and opinions expressed in News you can eat 24 newsletters,  are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. Any content provided by our bloggers or authors is of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone or anything. Any general advice posted on our blog, website, or app is for informational purposes only and is not intended to replace or substitute for any medical or other advice.

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This episode is about cacio e pepe, perhaps one of the simplest pasta dishes to make, but technically challenging.

We seem to discover new dishes every time someone travels abroad, or a  blogger features a new something on Instagram. It is the case of this  Roman dish, traditional in all senses, symbol of the capital city, and now trendy pasta in most restaurants. It originated among the pastures during the seasonal movement of livestock, a process called  “Transumanza,” meaning the moves from one region to another seeking better and prosperous fields for the animal FEED. During the long migrations of the flock, the shepherds of the Roman countryside brought with them various ingredients, such as guanciale, also known as pork cheeks used to make Amatriciana, and tonnarelli pasta. Tonnarelli pasta looks like spaghetti—long and thicker than angel air, skinnier than linguine—and when I make them with eggs, its strands are chewy and will hold the cooking. These days, many restaurants use spaghetti and deem it authentic, but tonnarelli was the original pasta of choice. Shepherds carried cheese with them, made from sheep’s milk, made during the stops through the journey, and sold to the local markets they visited. The last ingredients they carried was black pepper. There’s a reason they chose these last three ingredients. Black pepper stimulated the heat receptors and helped the shepherds to protect themselves from the cold. Aged pecorino keeps for a long time. And pasta guaranteed the right amount of carbohydrates and calories. This dish, which over the years has spread from the Lazio countryside to the mountains of Abruzzo and Umbria, leaped and transformed itself from a frugal meal to a dish typical of Roman taverns. According to tradition, the tavern-keepers at the time were careful to serve a “dry” cacio e Pepe to stimulate business. The more cacio a pepe they ate, the more wine they drank.

And that's a good thing right?

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News you can eat 24 analyzes salt-free Tuscan bread. There are over 350 bread types in Italy. Many will disappear within a generation to be replaced by products which seem authentic, but will not be made with traditional local ingredients. Some may actually seem to be the real thing, but the give away is the prefix 'Tipo' written on the package, meaning 'like' and is a reference to the shape and preparation. The flavor then is another matter. So which regions in Italy are worth visiting just for their bread? Sardinia and Puglia for sure, Umbria and Lazio a close second, but all the regions have their unique bread heritage. Pane Toscano is another bread of relevance. Many types of bread overlap into neighboring regions and can also be said to be 'native'. Here in the USA we usually purchase the Italian loaf or the Sicilian type, they are both similar in taste and slightly different in size. We also have ciabatta, focaccia, and piadina as popular choices, considered breads but with much-less leaving incorporated in the dough.

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HELLO FRIENDS, THIS IS CHEF WALTER: TUNE -into OUR PODCAST FLAVORS AND KNOWLEDGE.

WE FOCUS ON gastronomic education in relation to a healthy lifestyle, through food first. TOPICS ARE ABOUT FOOD, HEALTH, TRAVEL, TECHNIQUES, NEW DISCOVERIES, AND FUN KITCHEN STORIES. Our philosophy carries a moral obligation of sharing sensible knowledge to generate social awareness. Podcasts are in English with an accent, and Italian. FLAVORS & KNOWLEDGE IS AVAILABLE ON ANCHOR.FM OR ANY PREFERRED PLATFORM. SUBSCRIBE TO FLAVORS + KNOWLEDGE THE PODCAST VOICED FROM A KITCHEN BY A CHEF.

Hey, friends welcome back to another informative episode of News you can eat 24. We know to eat fish at least twice a week or more. Lean, healthy  protein and oily-type sources such as tuna, sardines, and salmon provide rich omega-3 fats needed for our diets. It is, however,  challenging for the consumer to decide on which fish to select,  considering the environment, provenience, and overall taste. Seafood  Watch in the Monterey Bay Aquarium in California, together with health  groups and environmental agencies, has compiled a list known as "The Super Green Best of the Best." The guide indicates safety and health for us. To be included in the list, fish must contain low-levels of contaminants, running below 216  parts per billion (ppb), mercury at 11 ppb, from a sustainable fishery.

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