Nero 9 Free 9.4 12.3 D Free Download |BEST|

any updates with with your roller? Are you using the nero with a powermeter and/or external cadence sensor? My setup works with a some lag in torque. I would like to improve my setup to get a more direct regulation of the torque.

What a perfect autumnal soup/stew/porridge Frank! I actually hoped that it would be thickened with chickpea flour (farinata/cecina is a favorite of mine) but I have some wonderful polenta to use, assuming I can find cavolo nero this morning at the market. Everything else I have on hand!

Nero 9 Free 9.4 12.3 D Free Download

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Seppie al Nero alla Veneziana (Venetian-Style Cuttlefish in Ink) Print Serves: 6Nutrition facts:200 calories20 grams fatRating: 5.0/5( 4 voted )IngredientsFor the cuttlefish:2 kg (4.4 lbs) fresh, uncleaned cuttlefish (cleaned = 1 kg (2.2 lbs) of cuttlefish)extra virgin olive oil, to taste1 large clove garlic, minced1 small white onion, minced (about 1/4 cup)1-1 1/2 cups dry white wine1 bouillon cube, optionalfreshly cracked black pepper, to taste, optional1 tablespoon tomato paste, (preferably from a tube, or 1-2 tablespoons tomato puree)2-3 tablespoons unsalted butter, optionalsea salt, to taste1-2 tablespoons flat-leaf parsley, chopped, for garnishFor the polenta:Instant polenta, yellow or white (1 box should feed 4-6 people)2-4 tablespoons extra virgin olive oil1 bouillon cube, optionalsea salt, to taste2-3 tablespoons unsalted butter, optionalInstructionsFirst, clean the cuttlefish, (see detailed instructions in the post above), gently removing the ink sacs and placing them in a glass. Cover them lightly with a damp paper to towel to keep them from drying out. Once thoroughly cleaned, cut the cuttlefish into 1 1/2-2-inch pieces. Halve the tentacles or cut them into quarters if large. Set aside.Heat a pot or pressure cooker, over medium-low heat. Add a generous layer of extra virgin olive oil, or to taste (Daniela had 1/4-inch of oil!) Add the onion and garlic and cook gently until translucent, 2-3 minutes. Do not let them brown.Next, add the cuttlefish and coat with the onion and garlic mixture. Stir until the cuttlefish starts becoming translucent, about 3-4 minutes. Add the ink sacs to the pot, gently and carefully smashing them with the back of a spoon first. Use some of the wine to rinse out the glass to get every last drop of ink in there! Add 1 cup of the wine and the bouillon cube, if using, the tomato paste, and freshly cracked black pepper to taste. (Add salt if not using the bouillon cube.) Bring it to a simmer. Add the other 1/2 cup of wine if you think the cuttlefish needs to be covered with more liquid. Simmer for a few minutes.If using a pressure cooker, cover, and cook under pressure for 10 minutes. Turn off the heat. Once the pressure comes down, test a piece of cuttlefish for doneness with a fork. If it goes in easily and feels tender, it's done. (Taste it too!) You can finish the cuttlefish without repressurizing if it's almost done, or return to pressure for another five minutes if it has a long way to go. If you do not have a pressure cooker, cook until tender over a low simmer in a regular pot with the cover ajar. How long it will take depends on the size and age of the cuttlefish. It could take anywhere from 35-50 minutes (or longer). Check periodically for doneness, adding water if necessary if it looks like it's drying out. You want plenty of sauce for your polenta and/or pasta.Whichever method you use, check your sauce consistency once your cuttlefish is tender. You should have a luscious, dense sauce that coats the cuttlefish well. If it doesn't cling and coat the fish well, you may need to reduce it down for 5-10 minutes. If you fear overcooking your cuttlefish while you reduce the sauce, take it out with a skimmer and reduce the sauce on its own to have full control over the consistency of the fish. Taste for seasoning and add the butter at this time, if using. Serve over polenta, garnished with the parsley. (See my blog post for instructions on how to serve on spaghetti instead.)For the polenta, bring the desired quantity of water to a boil, such as 1-1 1/2 liters/quarts of water for 4 people and add 2-4 tablespoons extra virgin olive oil and if using, the bouillon cube. Check for salt.Add the polenta slowly in a thin stream while whisking. This will help prevent lumps. Add cornmeal until you have reached the consistency of heavy cream or a pancake batter. At that point, stop adding polenta and once all lumps have been worked out, switch to a wooden spoon and stir, cooking at a simmer for 5-10 minutes, or until the corn tastes cooked and you have a beautiful, creamy, soft polenta. Add butter if using and serve immediately topped with your cuttlefish and sauce. Garnish with parsley. 2351a5e196