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Originally Posted by Ea
Thank you!  |
That curtsy ads still an other ingredient to your already wonderful avatar. A mixture of appeal, subtle invitation, reserve, irony and ... very ambiguous and very attractive.
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I think that would be perfectly fine. The only thing to worry about is to keep the water hot, but not boiling. Only barely simmering - or they will disintegrate. When they've firmed up after 5-10 min, you can turn up the heat a little and give them 5 more min.
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Relief sounds.
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This is brisket. In French it's poitrine de bœuf (I think you can understand French and I don't trust Google Translate's English-> Italian). Also see the attached image. Should you have trouble with your butcher, you can always show them that  It's the blue piece BTW 
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But, thank you. With that image my reputation with my butcher will be for ever established.
I think in Italian it will be
punta di petto.