When we say “I have it in the DNA” and we really mean it.
Apparently there is a gene that predispose a person toward religion. Or at least this is what “somebody” told me.
“Are you serious?”
“Yes, of course! I read it on Reddit!”
“Please! Do you understand Reddit is not God?”
“Well, maybe I have the Reddit gene!”
Anyway, he got me curious, and I went to look it up.
According to Wikipedia,:
“The God gene hypothes is proposes that human beings inherit a set of genes that predisposes them towards spiritual or mystic experiences (…) According to this hypothesis, the God gene (VMAT2) is a physiological arrangement that produces the sensations associated, by some, with mystic experiences, including the presence of God or others, or more specifically spirituality as a state of mind (i.e. it does not encode or cause belief in God itself in spite of the “God gene” moniker)”
I’m confuse. Plus, it’s really hard for me to believe there is a connection between DNA and religion.
In fact I truly believe they are opposite.
Also, if this hypothesis were true, it would means we don’t really have possibility of choice. Like we can not pick our hair or eyes color, our skin tone or high, we wouldn’t be able to open ourselves to God in the same way somebody else does. All because of our genes!
Basically you could be a dyed blond, a sun tan salon addicted or a fake religious for the rest of your life. Hey, it’s not me, that’s what your DNA says!
Wow, that’s sad!
Even more sad if you think that everything that is genetic can be modified, or this is what science is working for.
Also, the worst conflicts have been, are and will be labeled with some kind of religious reason, which makes all this God gene thing pretty scary!
Well, if God exists, will he really put the faith on him in a little gene?
My Dad makes the best Tiramisù in the world. Be ready because it’s pretty addicted!
Tiramisu ( or how we say in Italy tiramisù) which literally means “pull me up”, is one of the most popular Italian cakes.
It is made of biscuits (usually savoiardi) dipped in coffee, layered with a whipped mixture of egg yolks and mascarpone, and flavored with cocoa.
500 gr mascarpone
6 tbs sugar
250 gr savoiardi (you can also use other kind of biscotti, light, finger-sized sponge cakes, commonly known as ladyfingers in the United States)
3 or 4 espresso coffee o coffee made with moka
Use two large bowl. In the first mix together yolks and sugar,and use the second to beat the egg whites until stiff. Then add mascarpone and egg whites to the first bowl, mixing slowly until creamy. (At this point you can also add some liquor if you like).
Put the unsweetened coffee in a soup bowl and dip the savoiardi.
Line them in a glass container and cover them with the cream. Repeat until the container is full. Sprinkle everything with unsweetened cocoa and put in the fridge for a couple of hours before serving.
Enjoy! Buon appetito!
Don’t miss the best food post of 2010: Italian hot Chocolate Recipe
The last episode of my coffee posts is dedicated to Latte art.
My dear coffee lovers, now that you are familiar with the real espresso made in Italy, and you found out all the secret of a real Italian cappuccino, (with a special trick to make a prefect cappuccino foam without a machine, wow!), you will probably enjoy to get to the next level and find out more about Latte art.
Latte art is a style of art, consisting of pouring steamed milk into a shot of espresso that creates a pattern or design on the surface of the resulting latte. It can also be created or embellished by simply “drawing” in the top layer of foam. Latte art is particularly difficult to create consistently, due to the demanding conditions required of both the espresso shot and milk. This, in turn, is limited by the experience of the barista and quality of the espresso machine. The pour itself, then, becomes the last challenge for the latte artist.
Before the milk is added, the espresso shot must have a creamy brown surface, an emulsion known as crema. As the white foam from the milk rises to meet the red/brown surface of the shot, a contrast is created and the design emerges. As the milk is poured, the foam separates from the liquid and rises to the top. If the milk and espresso shot are “just right,” and the pitcher is moved during the pour, the foam will rise to create a pattern on the surface. Alternatively, a pattern may be etched with a stick after the milk has been poured, rather than during the pour.
The two most common forms of poured latte art are a heart shape and the “rosetta”, also known as “fern” which resembles a type of flower or fern. For free pouring, the cup is either kept level or tilted in one direction. As the milk is poured straight into the cup, the foam begins to surface on one side (due to the tilt). The barista then moves the pitcher from side to side as they level the cup, or simply wiggle the spout back and forth, and finishes by making a quick strike through the previously poured pattern. This “strike” creates the stem portion of the flower design, and bends the poured zig-zag into a flower shape.
Etched patterns range from simple geometric shapes to complicated drawings, such as crosshatched patterns, animals, and flowers, and are generally performed with a coffee stirrer of some sort. Etched latte art typically has a shorter lifespan than free poured latte art as the foam dissolves into the latte more quickly.
Some controversy exists within the coffee community as to whether or not there is excessive focus on latte art amongst baristas. The argument is that too much focus on the superficial appearance of a drink leads some to ignore more important issues, such as taste. However, it also true that in order to make a good design, both the espresso ant the milk foam have to be made following the right technique, which ensure a good coffee quality.
Latte art is 100% a barista’s skill: it’s created pouring the milk in a certain way without any machine or tool support. It’s all in the barista’s hand and wrist. This is why it takes a lot of practice, there are courses that focus on these techniques, as well as competitions that highlight different aspects of this art, like presentation, time, taste, and even cleanliness of the coffee machine.
Some nutrition habits are unhealthy, and some are just awful. Let’s count how many we get…in a day!
Research tells us that diet soda isn’t so diet-friendly after all. For example, a study in Behavioral Neuroscience found that the artificial sweeteners in diet drinks can trigger overeating and cause you to crave even more sugary treats, as well as contribute to bone weakness. Instead, flavour water with naturally sweet fruit slices (try oranges, limes or lemons). If you don’t enjoy sweet flavors, try cucumber and celery in your water.
COFFEE WITH EXTRAS
Would you start your day with a caramel pie? Probably not. But if you enjoy flavoured coffee-shop extras, you may be consuming the nutritional equivalent of such a fattening dessert each and every morning. Aim to drink your coffee black. If you absolutely can’t drink it black, a touch of skim milk is fine. Little extras, from cream to sugar to flavourings, can turn your morning coffee into a full-fledged, high-calorie dessert.
PROCESSED OR DELI MEATS
Think processed or deli meats are an ideal source of protein? Think again. You’re actually consuming a cocktail of chemicals including nitrates, other preservatives, sugars and sodium, all of which have been linked to diseases including cancer. It’s better to roast a few extra chicken or turkey breasts and slice them up to enjoy between slices of hearty bread or in a wrap. And it’s usually cheaper as well.
FRUIT JUICES AND FRUIT DRINKS.
You may have been brought up to believe that orange, grapefruit or other juices are a healthy way to start the day. But consider this: drinking fruit juice—fruit without the important nutritional component of fiber—is the equivalent of dipping your spoon into a bag of sugar. One 12-ounce glass of orange juice contains a whopping 36 grams of sugar, which will send your blood sugar levels soaring, only to crash soon after. And what are labeled “fruit drinks” often have no real juice whatsoever, which means you may be drinking nothing more than sweetened, chemically altered water. If you want to enjoy the taste of fruit, eat a piece of in-season fresh fruit. If you’re thirsty, have water. Or you can juice fruits and vegetables together to get the most of these important foods. When you juice the fruits yourself, there isn’t any added sugars or preservatives.
SUGARY BREAKFAST CEREALS.
Navigating the cereal aisle can result in sensory overload—and you have to be a scientist to understand the nutrition labels. Know the other names for sugar—glucose, corn syrup, fructose, dextrose, sucrose, molasses, honey, artificial sweeteners, maltose and maple syrup—and look for them on labels. Switch to healthier options such as Kashi, Shredded Wheat, muesli, Ezekiel, Weetabix and All-Bran, as well as hot cereal products.
This is serious! You will be able to make a perfect cappuccino without a machine to steam the milk!
Once again the pictures are coming directly from Italy, and to be more specific from Sunday’s breakfast, when you really want to treat yourself but take it easy at home, and you don’t feel to go out just for a cappuccino.
Well, don’t worry, here’s the solution!!!!
Now, this is what I call cleverness!!! Buona colazione!
To read more posts about Italian, click here