Anatas

Cover aside, the more I listen to this album, the more I like it! Great review, well done, man!

I like this album; it may not be thrash, but it's still a nice record to listen to. And then the latest from Machine Head really got me hyped...

world pizza!

I thought so.

@Korrea: you're right... only now I realize that the review is a harsh critique, and I got carried away by the urge to tear apart the reviewer for having committed the crime of reviewing (yet another) the latest DT album. Reading it (in a hurry, unfortunately), I also notice that it's funny and it's a witty takedown. I couldn't have done better myself.. Pardonez-moi Monsieur Korrea, s'il vous plait.

a review as useful as a spit from a blade in the face

Casu marzu is a food product from Sardinia characterized by its unique formation process: it is a pecorino cheese colonized by the larvae of the cheese fly (Piophila casei). It is also known as casu frazigu, casu modde, casu becciu, casu fattittu, casu giampagadu (the names vary according to the historical regions of the Island). Familiarly, it is still produced naturally through Piophila casei (also known as the cheese fly), an insect whose eggs, laid on the pecorino mold, hatch into larvae that feed on the cheese itself, developing within it. The production period is in the spring and summer, but it can last until late autumn. During the cheese production phase, certain precautions are usually taken to create favorable conditions for the reproduction of Piophila casei, such as reducing the brining time or making small holes filled with oil with the dual aim of softening the crust and attracting the insect. Another precaution is to limit the turning of the pecorino molds, which are placed in open spaces specifically to be attacked (stung) by the insect that lays its eggs. After hatching, the larvae transform the cheese curd, of the pecorino, into a soft cream with their enzymes. The aging period lasts from three to six months. When the cheese is mature and the number of larvae has significantly decreased, the mold is opened by removing the top (su tappu). The inside of the mold appears as a homogeneous yellowish cream with a very particular and pungent flavor.

I liked them a lot, at least until Metropolis. Then I really enjoyed Train of.. and Octavarium. As for the rest... I don’t know, hot air. I didn’t vote on the review because I think everyone has the right to write what they really think. Happy Sunday, my friend.

O rùcchel
Ingredients
1 kg of durum wheat flour,
a yeast for beer, or home yeast,
1 kg of long onions,
half a kilo of raisins,
250 gr. of salted anchovies,
pepper, salt,
half a liter of olive oil.
Knead and let the dough rise. Fry the onions in the oil until they wilt. When the dough has risen, roll it out into a very thin sheet, season it with the ingredients, and roll it up. Place it in a greased pan and press it down. Cook it over a low flame in the oven for about an hour.
And this is the recipe for our super delicious spring focaccia, the “Focaccia di San Giuseppe,” better known here in Gravina, a town in the province of Bari, as “O rùcchel”!

and who tells you that I haven't loved them, radioactive toy?