http://en.wikipedia.org/wiki/The_Triplets_of_Belleville
Friday, 5 November 2010
Thursday, 4 November 2010
Grappa...
Caffé Corretto
The literal translation of Caffé Corretto is 'corrected coffee'. The implication is clear: in the absence of Italy's favourite spirit, a coffee might be termed incorretto or just plain 'incorrect'.
Arguably, the modern era of coffee really began in 1905, when the first commercial espresso machines began to be manufactured in Italy. However, it was not until 1945 that Achilles Gaggia perfected a piston-based machine capable of creating high pressure extraction to produce the thick layer of 'crema' that we demand with our espresso today.
Typically, Italians add sugar to espresso. Some keep their espresso cup and 'cicheto' (typical shot glass) entirely separate as they drink corretto. Others drink most of each before pouring the remaining grappa into the cup, swilling the two liquids together for a final, exquisite mouthful. A further option is to take the corretto pre-mixed, breaking the smooth surface of the 'crema' with a delicate shot.
For many Italians, drinking corretto is more than an everyday experience. Visit an espresso bar in any town in Veneto or Friuli, the regions that are home to Italy's finest grappas and you will see corretto being enjoyed at breakfast time, mid-morning, after lunch and in the early evening - before the journey home. While drinking corretto four or five times a day would be considered excessive by even the most seasoned afficionado, it's important to remember a little moderation. It only takes a small shot to deliver the corretto flavour experience. Of course, taken after dinner as a digestif, a 35 or 50ml measure is entirely appropriate.
Arguably, the modern era of coffee really began in 1905, when the first commercial espresso machines began to be manufactured in Italy. However, it was not until 1945 that Achilles Gaggia perfected a piston-based machine capable of creating high pressure extraction to produce the thick layer of 'crema' that we demand with our espresso today.
Typically, Italians add sugar to espresso. Some keep their espresso cup and 'cicheto' (typical shot glass) entirely separate as they drink corretto. Others drink most of each before pouring the remaining grappa into the cup, swilling the two liquids together for a final, exquisite mouthful. A further option is to take the corretto pre-mixed, breaking the smooth surface of the 'crema' with a delicate shot.
For many Italians, drinking corretto is more than an everyday experience. Visit an espresso bar in any town in Veneto or Friuli, the regions that are home to Italy's finest grappas and you will see corretto being enjoyed at breakfast time, mid-morning, after lunch and in the early evening - before the journey home. While drinking corretto four or five times a day would be considered excessive by even the most seasoned afficionado, it's important to remember a little moderation. It only takes a small shot to deliver the corretto flavour experience. Of course, taken after dinner as a digestif, a 35 or 50ml measure is entirely appropriate.
Wednesday, 3 November 2010
Tuesday, 2 November 2010
Monday, 1 November 2010
Tate Modern Saturday = Ai Weiwei
The seed I extracted and got told off by security !!!
silly really as a couple of weeks ago you could walk on it ??
Sunday, 31 October 2010
Friday, 29 October 2010
Thursday, 28 October 2010
Zappi Bike..almost ready
The frame is a light, stiff and well balanced machine. It’s not only stunning to look at but intimidating as well. It’s no wonder when you tally up the list of features this frameset has to offer…
Unidirectional Toray (torayca) high modulus T1000G & intermediate modulus T800 & T700 carbon fiber, to a 3k finish. Built with Veloforma TTPcarbon process – Time, Temp and Pressure in the right order is what yields a design specific racing bicycle.
Tube2Tube process with ISP (integrated seat post). For lighter weight, better power transfer in climbs and sprints.
Over sized tubing brings greater over all stiffness, responsive ride, plus great design style.
Integrated carbon dropouts designed into the rear stays for lighter weight – carbon drop outs are stronger than alloy in MPA ratings.
Tapered Head tube 1 1/8” -1.1/4” designed for greater stiffness and strength. Allowing the bike to track better when descending and cornering at speed.
BB30 Bottom bracket linked to Over sized chain stays creates greater stiffness and power transfer to the pedals.
A medium size frame with uncut seat mass weighs less than a 950grams, the fork is a scant 340grams. Built with Camp Super record or SRAM Red and a pair of racing tubular and you easily approach 14 pounds, 454 grams under the UCI limit.
Wednesday, 27 October 2010
Tuesday, 26 October 2010
Monday, 25 October 2010
Recycle cycle tyre belts....
Fancied some recycling as I didnt ride today..naughty naughty, so I got my old Saeco Team tyre (with Italian tar on it ) and made a belt........No fally down trousers when I loose the winter blub..
Bonty one I did earlier with schrader valve keyfob
Sunday, 24 October 2010
Saturday, 23 October 2010
Friday, 22 October 2010
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