Don’t call them chips because they don’t contain potatoes, and that’s not even news: the term potato chips has become part of our language to imply slice of potato, usually fried: a package of potato chips as stated in Garzanti

The Georgofili Academy attributes its invention to George Speck, also known as George Crum based on the legend that wealthy financier Cornelius Vanderbilt one day sent back a plate of fries three times dissatisfied with the cooking. So Crum cuts the potatoes into wafer-thin slices and fries them until they are so crisp that they cannot be eaten with a fork, and seasons them with lots of salt.

Later George Crum opened his own restaurant and began marketing the fries, which, in 1920 would be packaged in pouches.

As children we knew them in the classic Pai bags and then in slang we continued to call chips other kinds of bagged snacks although they were composed of corn, cheese or other ingredients.

Similarly, when we were children, saying flour corresponded to referring to the product of grinding wheat

Instead, we now talk more about pseudo-grains and have come to the “new” protein flours, if we can call them that.

Various sites can be found that as an alternative to high-protein flours such as legume flour, for example, market flours made from dried grubs.

These are not urban legends, or even generalizations, it should be specified, but ingredients that are specifically stated in the labeling.

With one of these flours, “chips” have been produced, but perhaps they should be called something else, don’t call them chips.

What would be an appropriate name in your opinion?

Do you think you will eat any kind of food with these flours?

Is the feeling of annoyance that I personally feel only a psychological question?

According to a survey by Coldiretti dated May 2021 following approval by of Europe to the marketing of insect-based foods, 54% of Italians consider insects foreign to their food culture.

Are you in favor?
Is this just a protein like any other to you?



After the rice article, Paola was so FANTASTIC that she came up with a KEEP CALM recipe that you can find here

It is a salty, stuffed and anti-waste rice quiche in perfect PRIMO NON SPRECARE – FIRST DON’T WASTE style.

Obviously I couldn’t wait to try, but before it would be better to indicate as a premise a necessary WARNING: you follow Paola’s original recipe and instructions laughing


300 grams of rice

½ liter of milk

½ liter of water

1 teaspoon of turmeric

1 egg

1 yogurt (or 100 grams of ricotta)

1 handful of cooked herbs

a few slices of raw ham

3 tablespoons of grated Parmesan

1 handful of hazelnuts

salt and pepper


1. Heat milk, water, turmeric and a teaspoon of salt

2. When it boils, throw in the rice and cook it for ten / fifteen minutes: you need to get a soft cream

3. In the meantime, put the hazelnuts in a bag to crush them with the meat tenderizer without breaking them too much (I think I have exaggerated …)

4. Add to the rice mixture: yogurt (I used ricotta) egg, salt and pepper as much as you prefer

5. Lightly grease the pan, or use a wet and well wrung sheet of baking paper

6. Turn on the oven at 200 ° in static mode (since I did not take the photo of the oven, I sneak in that of the herbs)

7. Pour half of the rice mixture, level it, and cover it with herbs and slices of raw ham

8. Complete with the remaining rice, sprinkle with grated Parmesan and hazelnuts

9. Bake in the oven until the surface is golden and crisp

10. Let the cake cool for a few minutes before serving (here I leave space for your eventual photo in case you want to try!)

Let’s say that I have a lot of room for improvement, right Paola?

I trust it will get better next time, which will be very soon because I loved this KEEP CALM quiche with its mix of flavors and textures!

What do you think?



Luciana asked me for the recipe and I would like to take this opportunity to thank Jaya and Salvo too for their pasta recipes, and to answer Maria: Kefir tastes good to me, but consider that I don’t like sweetening … it is actually acid with a very slight slightly “alcoholic” tip so Jaya’s advice to add fruit smoothies (or simply fresh fruit) or to make other types mixing using fantasy is more than appropriate for someone who is not much for “raw” things like me laughing

But let’s get to Sablé Pastry: the first time I tried it was when I was looking for a recipe for something sweet that was egg-free since my father couldn’t eat them.

To tell the truth, many recipes, starting for example with Il cucchiaio d’argento, include eggs in the preparation, but they seem perfect to me even this way: sablé means sprinkled with sand, a concept that can be associated with the idea of a certain amount of friability, otherwise I miss the difference with the shortcrust pastry, but you correct me if I’m wrong.


150 g of flour

100 g of butter

50 g of sugar

20 g of coffee

a pinch of salt

The coffee must not be hot and you can also dose it by eye according to the consistency of the dough: so that the resulting paste is smooth and elastic.

Before being worked, the dough must rest in the refrigerator for a couple of hours, after which you can indulge yourself with the shapes.

Who has cute stencils?
For example, I obviously have a weakness for wings

Transfer to baking paper and bake at 180° for about 18 minutes, to keep an eye on and evaluate also based on the thickness of the cookies.

I don’t know about you, I would then dip the edges in melted chocolate or pair the cookies with a generous layer of Nutella in the middle laughing too much? Come on, with the first coffee it fits …

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