.

These muffins had cauliflower hidden in the batter.  Here is how it works:

First, you steam up some cauliflower; then you puree it in a blender::

The recipe also calls for mashed, ripe bananas--here is my trick for that: as soon as bananas in your home turn too ripe to eat, you simply throw them into the freezer!  Don't put them into a tupperware, where they will gather ice crystals.  SImply leave them in their own peel, and that peel acts as the best freezer container you can find.  When it is time to make muffins or banana bread, just microwave them or leave them on the counter top to thaw.  Here is what my bananas look like after they have been sitting in my freezer a few months:

Notice how inside the peel, the banana is still a light, yellow color?  The peel turns all black in the freezer, but the banana is just fine.  When I freeze leftover bananas without the peels, however, the banana pulp turns black, so this is the BEST way to preserve old bananas for baking!

So the bananas, creamed cauliflower, and peanut butter go into this incredibly healthy batter (I love how this cookbook has me using whole grains and less sugar!).  Then I put the batter into mini muffin tins (my children have a hard time with full-sized muffins making too much mess), using a mini cookie scoop for less mess and to make them of equal size:

When the muffins were done, I was pleasantly surprised to find that my children devoured them!  I couldn't taste any cauliflower in them--only peanutty yum!  :)

Aaki had written about 'Earth' a long time back, as one of 'em quaint little restaurants that serve amazing pasta. So, understandably, I was dying to go there. But as I depend on the office cab to get me home, and it leaves at 6:15 pm everyday, I couldn't really manage it... And so I frequented the Food courts and the beer serving establishments and forgot about 'Earth' until this Thursday. The place is not exactly little. It's spacious and the decor is very living-room-esque. The candle light makes everything seem gorgeous and the hues of earth surround you... So, methinks the ambience is perfect for a nice evening out. Also, it was hard to fathom why people would go there with family... it was such a waste of the utterly romantic environment the management must have worked hard to create!

The drinks were yummy (after a little request to the bartender). I had a peach & basil martini followed by an apple & cinnamon martini. Yummm. The Red Label was quite inexpensive and was consumed by him. The bread platter was quite something, and was accompanied by a lovely dip, bursting with flavours! The baked potatoes were perfect and so were the fish fingers... Unfortunately I couldn't eat anything more. For I just wanted dessert. And the Chocolate mousse is just so ridiculously delicious! It demands all your attention... It looks amazing and tastes incredible. The balance of sweet and cocoa is just right and so is the texture... very very creamy. My only problem with modern day mousse is that its not airy enough (as per traditional French cuisine), well, I don't think anyone will complain though... So dig in! And don't waste your time or money on the Gelati/Gelato. It just pales in comparison...

My next visit to this place will be very soon! I am dying to try out the pastas... Also, it's difficult to find places which let you be... let you enjoy and soak in the ambience... The staff is honestly very eager to please and very adorable. So go there... whenever you plan to make a trip to Gurgaon. Note: Keep in mind, I was here on a Thursday, weekends might be a tad different.

I give it a rating of 4, for its so far away...
Ambience - 5 (faint background music, very nice!)
Food - 3.5
Drinks - 4 (A very nice bar + bartender)
Service - 5 (Well trained and they smile!)
Spend - 1000+ per head (inclusive of drinks)

'Earth' is part of the Moets group/chain and because of the very nice experience here, we decided to celebrate his birthday at 'Stone'. This place is very similar to 'Earth', only not as spacious (thanks to the border separating them!). It's accessible, it's pretty, it's also quite comfortable... and it's full of your average Defence colony crowd with Dad's credit cards! If you can ignore that or enjoy critiquing random strangers (I do! with my faithfuls hehe!), then you'll have a great time here. The service is decent and the drinks are better... they take less than 2 minutes to serve you a pitcher of LIIT (which is lethal!) and they make you wait forever and ever for your scotch. Yes, it's tough to understand such occurrences... but when you have a lot of alcohol and a lot of fried chicken with fried mozarella, life is beautiful! The food and drinks, as per Delhi standards, are not too expensive. The music could have been better... But for a change of place, this just might be it. Note: Friday night visits can be exceptionally different from weekday visits... book a table in advance!

I give it a rating of 3.5
Ambience - 4 (Oh, they have a DJ, he mixes!)
Food - 3.5
Drinks - 3.5 (The mystery of the scotch!)
Service - 3.5 (Argues over lending the guests a pen!)
Spend - 1000+ per head (inclusive of drinks)

The Lure: The buffet caters to a wide range of taste buds, palates and cultures. It boasts of ‘live’ pizza, shewarma and grill counters that you can watch over while supervising the preparation of your food. On offer, too, is an extensive salad and cheese section, as well as a corner to fulfil all your dhokla, khandvi and chaat desires. The smoked salmon and spare ribs are unbelievably popular, with refills having to be brought out every half-hour. The desserts and ice cream tables deserve a standing ovation with everything from jelly bears and marshmallow, to pineapple ice cream; Florentine, besan ka laddu and fresh exotic fruit desserts ready to be devoured. For those of you with children, worry not. The management of the hotel has arranged a slew of activities to keep them occupied and entertained; from walking-talking popular Disney characters and people to paint their faces to organised games.

Price: Rs 1,500 per head (Rs 1,150 per head, if you are a teetotaller)
Where: Juhu Tara Road, Mumbai
Contact: 022-66933000, 022-66933366
0pen: 12.30 p.m.-4.30 p.m.

Eden Pavilion ITC The Sonar, Kolkata
Eden Pavilion, the 24-hour coffee shop, at ITC The Sonar, Kolkata is known for its continental cuisine to connoisseurs of good food. On Sundays, it promises much more. The Sunday Brunch at Eden Pavilion amidst distinctively modern and sleek architecture, does not only offer a blend of breakfast and lunch, but an array of award-winning culinary experiences.

These range from the North-West Frontier cuisine to traditional Indian delicacies, continental grills, Bengali food and many more innovative items. Says Ramesh Javvaji, Executive Chef, ITC The Sonar: “On any Sunday, you will get more than 150 items in the buffet spread and every week it keeps changing.” Sunday Brunch is also served at Pan Asian for taste buds keen on Chinese and Thai delicacies and sushi.

The Lure: If you land up on any Sunday during brunch time and manage a seat, don’t miss out on what the Chef recommends: Nordic Salmon Mousse, Fillet Bhetki, Kachchi Gosht Biryani, Mini Virginia Lamb and Meat Lasagna Bar-B-Q Pork. Also on offer: oyster varieties, speciality pasta, Wescechalian Ham, Mussalam range and sausages. All these and many more are served with sparkling wine, beer, gin, rum and vodka. And if you have a sweet tooth, there is something for you as well—from brownies and firni, to gulapi pati, sandesh and fondue.

Price: Rs 1,350 plus taxes per head (Rs 1,100 plus taxes per head for a teetotaller)
Where: 1 JBS Haldane Avenue, near Science City, Kolkata
Contact: 033-23454445
Open: 12:30 p.m.-4 p.m.

 Olive Beach, Delhi
For all those who consider their Sundays ‘sacred’ and would love to indulge in a sinful brunch, a visit to Olive Beach is a must (if you haven’t been there, already). The extensive buffet brings alive the essence and magic of the Mediterranean coast in the expert hands of Chef Guiliano Tassinari.

The Lure: For the vegetarians, there is a wide selection to choose from, be it the roulade of fresh home-made bocconcini with arugula, asparagus with grana padano; or charcoalroasted mushrooms with garlic and parsley. The non-vegetarian buffet is amazing as well. Go for the Norwegian smoked salmon platter, roast chicken with sage, home cured and smoked sole or roasted lamb with red wine, baby onion and thyme. Live grill counters bring forth delectable delights ranging from jumbo prawns, to sausages, grilled fish, chicken steaks, and tenderloin steak and a selection of vegetables. Do not miss the live oysters served with traditional condiments and the live egg station. The salad bar has tempting delights with balsamic, lemon and mustard dressings on offer. A perfect way to round off will be a choice of desserts: Hot Chocolate Soufflé, Panna Cotta, Tiramisu, Tagliatelle cake, Pastiera Napoletana, fresh fruit platter, Panettone with Mascarpone, stuffed crêpes, Chocolate Petit Four and Mocha Swan Eclair.

Price: Rs 1,895 plus taxes per head
Where: 9 Sardar Patel Marg, Diplomatic Enclave, Chanakyapuri, New Delhi
Contact: 011-46040404, 9810877701
0pen: 12.30 p.m.-4.30 p.m. 

Citrus at Leela Palace Kempinski, Bangalore
The Sunday smorgasbord at the Leela Palace, Bangalore, attracts a wide variety of patrons, ranging from the yuppie techie to the older expat looking to escape the chaos of India’s IT capital. The Prie Fixe brunch is a big favourite with Bangalore’s party crowd, who tend to meander in late on Sunday morning after a hectic night out on the town on Saturday. The crowd starts building early, as young couples begin trickling in from as early as 11.30 a.m. to get the best seats at Citrus, the 24-hour coffee shop, which hosts the hotel’s brunch.

The place is packed by 1 p.m. So, expect to wait for 30 minutes or more if you’re late. The Lure: The massive spread is well worth the wait, with brunch-eaters offered a choice of Indian, Italian, Mediterranean and Lebanese food. A major attraction for regulars is the 16-variety dessert table, covering everything from Indian sweets to French patisseries. Another draw at the Citrus is multiple open kitchens, dishing out fresh pizza to sushi, with a chocolate dispenser (made of actual chocolate) a big hit with kids. While sparkling wine is served complimentary, the real trick may lie in tempering the drinking to help you try as much of the spread as humanly possible.

Price: Rs 2,000 plus taxes per head
Where: 23 Airport Road, Bangalore
Contact: 080-25211234
0pen: 12.30 p.m.-3 p.m.

With raffia-tied napkins and flaxen-colored walls, this bistro is my personal favorite for happy hour. I can order the heavenly lemon herbed chevre and apple Camembert crostinis on grilled baguette ($1.95) to start and indulge in a main dish of gnocchi gratinéed with Gruyère and ham, hold the ham ($2.95).

Unlike the French counterparts, the chefs here are more than willing to make substitutions for vegetarians, and include a vegetarian version of the popular Croque Monsieur--the Croque Légumes.

The portions are very small, and rightfully so. Rich cheeses, butter, and cream permeate many dishes which are so satisfying that even at my most famished leave me with a takeout box in hand.

So, if you are looking for somewhere to gratify your appetite for French cuisine on a budget, stop by during the hours of 3:00-6:00pm for happy hour at Carafe.

There are two specialties at Hon Kee: homemade rice noodles and barbecue, which reflect the background of Kwoki and Paul Tsang, father and son owners who hail from Hong Kong. Back in the old country, father Kwoki sold noodle soup on the streets, while his son cooked up barbecue. When they opened their restaurant on Argyle Street in 1980, it was about combining forces. "I wanted to continue what I started in Hong Kong," says Paul.

The decor is bare-boned and dingy. Wooden paneling lines the walls and the worn brown tables have seen better days. Yet the large front windows provide ample light and a lively view of locals streaming by. Retired elderly aunts and uncles from the Tsang clan linger in the front area, quietly dipping chopsticks into rice bowls.

Dishes are ample, if a bit unadorned. Lo mein ranges from $3.50-$7, rice plates from $4-$5.75. But if you want to get jiggy with it, try a rice noodle soup like the won ton ($3.50), made with shrimp and pork, or one of the fried rice noodle dishes ($6.50-$8.50). Noodles are thick and doughy, and drizzled with a bit of soy sauce they’re an addictive yet non-dangerous Chinese crack.

And don't forget the barbecue, sold up front. On average 250 pounds of duck and pork is sold each weekend. If you'd like to take home something larger, order an entire roast pig (three days in advance) for the whole family to enjoy.

Hon Kee is located at 1064 W. Argyle Street. This review was originally published on ChicagoCenterstage.com.

Y a eu le parc Asterix qu'était sympa, surtout la croisière EpideMais et les ptits dauphins! Héhé le reste c'est nul.. :-) ( Shen va pas etre contente )

Une soupe de raviolis avec des raviolis que j'ai fait moi même! yeah!

Un trivial pursuit pres de la BNF avec Sylvain, Romu, Marc et Tata suivi d'un diner de super poulet roti au Batofar avec Greg.

Le Sylvain qui apprend la salsa à la ptite Tata

Un concert au divan du monde : le Zephyr's soul band qu'était tres sympa!

Le Fooding à la BNF où on a pas trop mal mangé, il a fait super beau, yavait de la trop bonne musique (les Supremes entre autres) (et même du Ministere Amer!)

encore un concert au Divan: la famille Borsalino qu'était vraiment génial!! suivi d'un resto avec Benoit, Romu et Billé.

mon Greg fatigué de porter cette magnifique lampe qu'on a trouvé dans une brocante et qu'il va falloir poncer, revernir, electrifier et abajourer..

Une soirée au Comedy Club de Jamel où on a bien rigolé, on y retournera!

le fameux puzzle de 3000 pieces que j'ai enfin terminé, j'ai pu retrouver ma tite table pour manger et j'ai pu faire autre chose que euh ça quoi.

Un super resto italien pres du canal StMartin: le Fuxia. Connu aussi place du faubourg st honoré ! C'est le plat de Sylvain qu'on voit là, moi j'avais pris les pastas au palourdes, miam miam!

Un meuble un peu tout abimé ramassé dans une petite rue de la butte aux cailles, j'ai commencé a virer la peinture ave le manche d'une cuillère mais c'est pas gagné..héhé..Greg a eu pitié de moi alors j'ai eu droit à une super brosse qu'on fixe à la perceuse et hop hop ! ( pas encore essayé en fait..moi j'ai peur des perceuses..je flippe de tout moi de toute façon)

Une soupe de nouille vietnamienne au crabe et à la tomate faite par mes ptites mains (et celles de Greg aussi), miam!!

Farm-raised tilapia, one of the most highly consumed fish in America, has very low levels of the beneficial omega-3 fatty acids and very high levels of omega-6 fatty acids, a potentially dangerous fatty acid combination, researchers are now saying.

Wake Forest University School of Medicine researchers say their research revealed that farm-raised tilapia, as well as farmed catfish, "have several fatty acid characteristics that would generally be considered by the scientific community as detrimental."

Perhaps farm-raised fish are to wild ones what obese, corn fed cattle are to wild bison - unhealthy facsimiles.   I doubt that The Nuge eats farm-raised tilapia.

Chef de cuisine, consultant et formateur culinaire

La cuisine est bien plus qu'un métier, c'est avant tout une passion.

Présentation:

• De nos jours, nous courrons après le temps, les journées paraissent de plus en plus courtes, le stress est omniprésent. Les clients de plus en plus exigeants ne veulent pas seulement bien manger, ils veulent maintenant dévorer des yeux leur assiette avant de la déguster

• Passionné par mon métier, j’ai évolué dans différentes structures et ai donc appris à m’adapter à toutes les situations. Aujourd’hui, j’ai décidé de mettre à profit toutes mes expériences et de les partager avec vous en proposant des solutions adaptées à votre façon de travailler mais aussi à votre clientèle

• Mon objectif : définir les besoins de votre entreprise en termes de rentabilité, d’organisation, de mise en valeur ou encore de création.

Ma vision:

• Dans notre corps de métier nous n’avons plus le temps de laisser la place à la créativité, les normes et le manque de personnel nous oblige à faire des choix. Les conséquences sont simples, on travaille sur nos acquis sans chercher à évoluer, on se lasse, nos client aussi, le turnover du personnel est de plus en plus régulier. C’est pour cela que j’ai décidé de créer Adapt'acarte

• Une solution complète qui vous permettra de réorganiser votre structure afin de développer votre entreprise sans investissements supplémentaires

• La créativité externe et l’expérience culinaire fondées sur des bases de cuisine est en perpétuelle remise en cause en fonction des nouveaux produits, des nouvelles techniques et des nouvelles tendances. Le conseil culinaire permet d’apporter une identité réelle à un projet, une recette, une carte, un concept

Mon offre:

• Faire un diagnostic détaillé de votre établissement (effectifs, équipements, hygiène (normes ….), de votre carte, de votre ratio coûts matières, et vous proposer des recettes originales et adaptables à vos exigences (outil de travail, durée moyenne d'un repas, prix moyen du couvert, ratio marchandises consommées) mais aussi adaptées à votre clientèle

• Créer une réactivité et une dynamique au sein de vos équipes selon votre demande d’accompagnement à court ou moyen terme

• Renforcer votre esprit de créativité culinaire par un regard externe.

• Redéfinir et réactualiser votre carte et vos menus en établissant ensemble une nouvelle carte adaptée aux saisons et accompagnée de fiches techniques détaillées

• En collaboration avec le chef de cuisine, j’apporterai une formation claire sur chaque recette qui aura été ajoutée à votre carte, dans le respect des normes et des produits travaillés.

Avantages:

• Régularité des recettes grâce aux fiches techniques
• Gain de clientèle
• Gain de temps de travail (mise en place et service)
• Amélioration de la présentation des plats
• Gestion simplifiée de la matière première
• Formation financée par l’organisme de formation auquel vous cotisez.

CONTACT
Mail: olivier@adaptacarte.com
Tel: +33 6 69 78 90 27

Photo: juliecc<http://juliecc.com>

Standfirst: The 24-day Singapore Food Festival will show you just how passionate the locals are about eating. We offer a few tips here to help you survive the sinful feasting.

While Singaporeans take their food seriously 365 days a year, the Singapore Food Festival is a special time of the year dedicated to celebrating the best of Singapore food.

With a line-up of themed events, master classes, tasting sessions and more, the 15th Singapore Food Festival (4 – 27 July) will enlighten you on the multi-ethnic heritage of Singapore food as we know it today. Chinese, Malay, Indian, Peranakan and Eurasian cuisines have played key roles in the evolution of a unique “foodscape”, so come and discover Singapore’s culinary traditions and secrets.

12 July, 11am – 6pm: Head to the ethnic districts for a Heritage Food Trail. Indulge in the diverse cuisines of Singapore’s main ethnic groups: explore the culinary heritage of the Chinese dialect groups in Chinatown; share a meal with the Malay community at the Malay Heritage Centre in Kampong Glam; visit an Indian vegetarian food fair in Little India; and check out the rich mixed cuisine of the Peranakan Chinese in Joo Chiat.

Manger mieux, une autre de mes priorités pour les prochains mois. Enfin, pour toute la vie je l'espère!!! :-).

Cette minestrone contenait des haricots blancs, de la pancetta, des pâtes, des tomates, des carottes, du céleri, de l'oignon, du bouillon de poulet et de délicieuces herbes (basilic, origan, persil). J'en oublie peut-être, mais il fait chaud tout de même...

Located on Sansom Street between 16th and 17th (just a hop away from the Rooster bar) this cute streamlined cafe offers about 8 or so two-seater tables and a kitchen-adjoining bar. Red walls, deep wood and dim metal accents accompanied by lush green plants are relaxing, adding to the cosiness. The windowed storefront brings in copious sunlight making the youngish crowd shine even brighter. So make it casual, grab a stool and watch as a talented and friendly staff whips up tasty Korean food.

Even a person with the smallest association with Asian food will not be intimidated. I'm sure those faint-of-heart souls still exist somewhere right? Right?!?? The menu is short and simple. Dumplings, soup, rice, and marinated meat are the standards around which the Korean fare is created. AND creative!

Giwa is known for it's Bibimbop; a sizzling rice bowl loaded with veggies and your choice of chicken, beef or tofu. I just couldn't see myself eating THAT MUCH rice, and believe me the portions are quite big. Also on the menu: Korean style marinated beef or Bulgogi. This delectable dish has been made personally for me by my Korean grandmother for yeaaaars now. I couldn't possibly try another's, only because I know it wouldn't measure up. Sorry, no.

Instead I settled on the Dak Bulgogi, a spicy marinated chicken dish with rice (I opted for multi-grain at a dollar more) a small salad and kimchi. There were many ordinary drinks to choose from, mainly soda but I chose Japanese Green Tea. My food was good, filling and healthy; all things I strive for when making a selection. I could have had the chicken a bit spicier, but Phreaked is just alllll about the hotness like that. ;)

I sampled a bit of my friend's beef (he ordered the traditional Bulgogi) and it was ok, not fantastic. Then again, like I said, who can measure up to Mom Mom? The more important thing was that we were just missing the lunch rush so we had a quiet place to catch up. The atmosphere was tranquil and that's why we'll be back.

Pelez, dégermez puis émincez 4 gousses d'ail. Laissez les autres entières (en chemise).

Lavez les aubergines et fendez-les en deux dans la longueur.

Lavez les tomates et coupez-les en quatre.

Quadrillez régulièrement la chair des aubergines au couteau, en formant des croisillons, sans entamer la peau.

Piquez-les avec l'ail émincé en glissant profondément les éclats dans les fentes du quadrillage.

Faites chauffez 2 cuil. à soupe d'huile dans un wok. Disposez-y les gousses d'ail en chemise et les demi-aubergines, côté peau au-dessus.

Laissez-les dorer 5 mn à feu vif. Retournez-les délicatement.

Versez le reste de l'huile dans le wok, sans en répandre sur les légumes.

Ajoutez les tomates autour des aubergines. Salez et poivrez.

Saupoudrez le tout des herbes de Provence.

Baissez le feu, couvrez et laissez confire 40 mn environ.

Apprêtez directement dans les assiettes en disposant, à l'aide d'une large spatule, une demi-aubergine sur un lit de tomates et en plaçant une gousse d'ail sur chacune d'elles. Chaque convive la débarassera de sa peau avant de la tartiner sur les légumes.

Protégée par la peau, la chair des gousses d'ail cuites en chemise devient crémeuse et fondante, sans se défaire. Son goût est aussi plus subtil, moins agressif que celui de l'ail cru.

Coupez les aubergines en rondelles sans les peler et faites-les tremper 15 mn dans l'eau froide pour ôter leur amertume.

Ebouillantez, pelez, épépinez et hachez les tomates.

Pelez et écrasez les gousses d'ail, lavez, essuyez et hachez le cerfeuil.

Faites chauffez l'huile à feu moyen dans une poêle.

Farinez les aubergines et faites-les revenir 10 mn en remuant, puis retirez-les de la poêle et tenez les au chaud.

Mettez les tomates hachées dans la poêle, ainsi que l'ail, le cerfeuil, le thym, l'origan et les olives.

Laissez réduire à feu moyen de 10 à 15 mn : la sauce doit être relativement épaisse.

Poivrez généreusement et salez.

Remettez les aubergines dans la poêle et continuez la cuisson 5 mn.

Servez aussitôt.

Pelez les pommes de terre, lavez-les, puis coupez-les en petits cubes.

Pelez et émincez l'oignon.

Coupez le chorizo en rondelles épaisses, recoupez chaque rondelles en 4 morceaux.

Faites chauffer l'huile dans une poêle. Quand elle commence à fumer, jetez-y les cubes de pommes de terre, les morceaux de chorizo ainsi que l'oignon émincé.

Faites rissoler le tout sur feu vif pendant 2 mn en remuant.

Salez légèrement, poivrez, mélangez puis couvrez la poêle. Baissez le feu et laissez cuire pendant 15 à 20 mn environ en remuant de temps en temps. Les pommes de terre doivent être tendres.

Pelez et écrasez l'ail. Ciselez le persil.

Ajoutez l'ail et le persil aux pommes de terre, puis mélangez.

Rectifiez l'assaisonnement au besoin et servez aussitôt.

Personnellement je remplace parfois le chorizo par des merguez coupée en morceaux de 2-3 cm.

Indian cooking lesson by Shiva, Ila's son in their kitchen. Paratha: galette feuilletée frite avec du ghee (beurre huileux) et gonflée, semblable au naan

3€

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10€ le lot

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2€

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1€ l'unité

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1€

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1€ les trois

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M'en allant promener sur les pages dashbordesques d'un de mes autres blog, je vois que somebody est tombé sur lui en tapant ceci sur son moteur de recherche : "recherche explication joue toujours trop basse au basson"

Paf!

"joue toujours trop basse..." J'en conclus qu'il s'agit d'une fille, et qui ne quiche pas assez du bidon pour rester dans les justes hauteurs et ne pas froisser notre détective un tantinet agacé. Je ne savais pas qu'il y avait de la place pour le sarcasme dans cette petite barre de recherche, m'enfin, il demande une explication et en tant que pétasse - c'est entre les lignes - qui joue toujours trop haut, je propose  quelques explications à ces phénomènes.

Partons du principe que toutes les parties du basson soient bien assemblées, c'est-à-dire aucun espace entre les branches, la culasse, le pavillon et le bocal.

1) Si c'est un basson français, le grave est toujours trop bas, ce qui peut expliquer ceci. Il faut donc quicher.

2) Si c'est un basson allemand c'est l'aigu qui est toujours trop bas, là aussi, on quiche.

3) Sinon, c'est peut-être l'anche qui est trop longue, dans ce cas, il faut faire un test sur le mi 2 (médium) en l'attaquant forte, si il sort un demi-ton plus bas c'est que l'anche est trop longue, il faut donc la couper un peu. Si il sort juste ou presque, ne pas toucher.

4) Ou alors, c'est peut être le bocal, dans ce cas un bocal CC1 de la marque dont nous rêvons tous (H.....) arrangera l'affaire.

5) SI le crime a lieu dans un orchestre, il peut arriver aussi que le hautbois qui donne le La soit accordé à 445 Hz, à vérifier quand même...

6) Si on est une pétasse, y'a rien à faire.

Turangalîlâ

Post-blogum : message à tous les cornistes pleurnicheurs de leur terrrrible sort de cuivre  : Voyez, nous aussi on souffre, mais en silence... et en musique!

5 €

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