Because of their diminutive size, they tend to almost become a part of the sauce, rather than a vehicle for it. The angled cut makes a larger open surface area for sauce to fall into, and the shape encourages the sauce to work its way into the pasta as it is turned by the spoon. In either case, the resultant curved, ridged tube is a versatile one, functioning both as a cup and a tube, and excellent at trapping chunky, heavy and oily sauces. Primarily used in soups in Italy, vermicellini have broken out and gone global. Overall, you can get the same results with either as long as you have a hot pan. Ditali, and their smaller brethren ditalini, are short tubes of pasta whose diameter is about the same as their length. Originally they would have been made from the left-over scraps of a tagliatelle cutting session, but their shapes may nowadays be more stylised. She saw an iron rod. In an alternative version, the tavern is in Bologna and the guests are the battle-weary Venus and Jupiter. Cuscussù is an obvious result - but this marriage of races is also evident in busiati, which take their name from busa (a type of reed), itself stemming from the Arabic bus. A pasta bowl is a type of bowl used for serving or eating pasta and other noodle based dishes from. These are then normally dried before cooking over steam - careful work leading to a fluffy texture, and a particular lightness as almost no gluten is formed when the pasta is made (gluten is a product of gliadin and glutenin, which cross-link to form gluten when dough is kneaded). Pizzoccheri are stubby noodles made predominantly with buckwheat flour. It is traditionally served in a broth, oft-times with beans, notably broad beans in Urbino, or fagioli di Arsoli in Rome. ... wood pasta tools. The tiny particles of pasta formed act to mop up a sauce when eaten, like a sponge with water (or rather a bed of sand), or as rice does. Although they hail from Rome (bang in the centre of Italy), this is already considered 'south' by northern tagliatelle eaters. You might call these fusilli bucati gemellati (twinned hollow spindles), but as with the other suggested names above this is artificial - all you'd likely see on the packet is 'fusilli bucati'. Penne are probably the best-known tubular pasta. The old-fashioned way to … These can occasionally be found today. Pasta bowls come in a variety of sizes including large for serving family style and small for individual portions. Each pasta shape tells a story. Tortiglioni are similar to rigatoni, but with more pronounced grooves that are slanted, wrapping around the tubular pasta in a multiple helix, like the red and white rotating signs you used to see outside the barber's shop. Almost certainly invented to appeal to children, it might also appeal to parents as an educational tool and a source of nostalgic pleasure. Busa can be found primarily in Trapani, a region in western Sicily. (Little) squares - the simplest shape to make, but rather fiddly and so easier to buy. Hand wash. VINTAGE … These thin, thin strands of pasta ('angel's hair' or 'little worms') cook very fast, overcook easily, and their fine texture can become porridgy if served in a thick sauce. Firstly, the flour - wholewheat doughs are unusual, in this case lending an earthy flavour and pleasant texture. Their name stems from buco (hole), or bucato (pierced), and the hole has a specific function. Hot Max 24000 Brazing Flux Powder, 8-Ounce ... soon I will test on cast iron and update my review, overall … A speciality of Piedmont, they were named after a cook called Angiolino from Monferrato, known as 'Angelot', their reputed inventor (the ancient spelling, still sometimes found today, is piat d'angelot or angelotti). These tiny pastas, like enlarged commas or young grass shoots in fact take their name from the latter - gramigne means 'little weeds'. To read a book in translation is like sucking a sweet in its wrapper. Aka 'alphabetti spaghetti', alfabeto is a pastina (tiny pasta for soups) made in the shape of the letters of the alphabet. Buckwheat in Italian is called grano saraceno 'Saracen grain'; its origins may have been further east than Syria, as it is to this day common in Yunnan in its wild form. $149.99. Like bigoli, these are made at home by forcing a dough through a hand-press, this time one like a giant garlic press, as considerably less pressure is needed for the softer dough. Gemelli - 'the twins' - are related to fusilli as another complex helix. Almost brutish in their diameter and lack of uniformity, they go with brutish sauces - ragùs of any kind of game, heavy doses of mushrooms, oodles of garlic (pici con l'aglione), con la nana (with duck, anatra), con rigatino (bacon and breadcrumbs) or even - as they are still served in Trasimeno - with pike caviar…. Both sizes come lisci (smooth), or rigati (ridged) for thicker sauces - such as Calabrese pasta ca trimma, the pasta cooked with potatoes, and tossed in a sauce of beaten egg, pecorino and parsley. As the quill or pen nib draws ink from an ink-well, so the slanted ends of the pasta draw up sauce. Huge, smooth, thick tubes that should never be stuffed, as they collapse on cooking and are often served with a seafood sauce such as totani (‘flying squid’, pinkish in colour, and about the same size as the paccheri). 70s or 80s vintage ridged wood board paddle kitchen tools, marked Italy. In this case, always with two blades, but the blades are curved until they almost enclose themselves to make tubes - somewhat like twisted casarecce. $45.00 Large Pasta … I regularly make this recipe with my traditional frying pan and cast iron skillet. The inverse is true of some modern pastas, such as the present subject, where a new but popular name has been attributed to a number of forms. Today, trofie are made from a simple semolina and water dough. (He who looks at magnitude is often mistaken: a grain of pepper conquers lasagna with its strength) Jacopone da Todi The above quartina dates from the 13th century, proof that lasagne are indeed one of the earliest types of pasta . Over time, your cast iron … Perhaps for this last reason caramelle are generally served on festive days or Sunday lunch, particularly in Parma and Piacenza. A complex, arguably naff shape that was only possible with the advancement of the pasta industry's mechanisation, it was itself inspired by mechanics. The name derives from paccaria, the Neapolitan term for a ‘slap or smack’, with -ero a disparaging suffix indicative of a common, poor food – indeed, this pasta is now one of the most popular in Naples today. Flying saucers (literally, 'flying discs'), dischi volanti were designed shortly after the name was coined in 1947 following Kenneth Arnold's sighting in the United States. Fusilli ('spindles') are an industrial semolina pasta, a triple helix, like an elongated propeller or fan blade. These are one of the few originally Sicilian pasta forms - bent like the local politics. They have been traced back to between the world wars, rendering the tale that they were created in the 1960s by an industrial designer apocryphal. It is unclear whether their inspiration was in fact anatomical or industrial. Scroll down and click on the different shapes to learn their heritage, geometry and use in gastronomy. This shape of pasta is primarily a southern thing. Strangely, they do not seem so popular in Italy. General enquiries: The ingenious solution is the fine hole that gives this pasta its name. Ziti are eaten almost exclusively in the south, and could be considered symbolic of the great divide - northerners can be just as sneery about ziti as about the people who eat them. They are popular not only in Italy, but across Europe - especially in Greece and, to a lesser extent, Germany. Skillet Cherry Cobbler. Lumache ('snails') are much like gomiti but often larger, and with one end crimped so as to be partially closed - better to impersonate the model snail shell, and better too to hold the sauce once it gets into the pasta. The common thread in these stories is the gentle anticlericism of the people of Tuscany and Romagna. The inverse is true of some modern pastas, such as the present subject, where a new but popular name has been attributed to a number of forms. They are served with tasty, savoury sauces, often with a base of sausage. Melt butter over medium-low heat. The classic use of orzo et al. The art of cutting sheets of lasagne into finer noodles was discovered in the 15th century. Lasagne are rectangular sheets of pasta dough, and are always layered with a sauce to make the familiar baked dish. Miniaturised tortelli formed around the tip of a finger, they require skill and patience to get right. This charming pasta was created to celebrate the birth of Princess Mafalda, born in 1902 to Vittorio Emanuele III, the last King of Italy. - They may be like normal fusilli, but with the flat fins of the double-helix replaced by tubular ones. $25.49 $ 25. (Marry me as I know how to make fregola.) Tagliolini are nothing more than very thinly cut tagliatelle. They are cut into discs and embossed on both sides using a pair of cylindrical fruit-wood stamps, hand-carved with a delicate pattern, normally a family coat of arms. Cuscussù is made unlike any other pasta, where the flour is worked into a strong dough before forming. With their ruffled edges, like narrow lasagne ricce, they are a joyous sight - there is something intrinsically celebratory about them. Most pasta … The most popular form of pasta in the world, spaghetti account for two-thirds of global pasta consumption. Gnocchi shells are an industrial, dried semolina pasta that take their name and image from the famous, freshly made gnocchi dumplings. There is some confusion around certain ancient pastas' names, because over time several pastas have come to share the same name, or pastas still referred to by one name have evolved into a number of distinct species. Simpler is always better, and it doesn't get any simpler than a cylindrical strand of semola-and-water dough. It seems many, especially non-Italians, prefer this experience to the original spaghetti. There is no doubt that the ridged versions, like ruffled sleeves of fabric, are indeed manicotti. As with all good pasta design, the decorative is also functional - the embossed pattern helps to hold scant oily sauces such as walnut pesto, or the classic marjoram and pine nuts. The Italian journalist Giuseppe Prezzolini noted spaghetti had done more to spread Italian genius across the globe than the work of Dante. In Emilia-Romagna, and Modena in particular, these are a permanent feature of Christmas lunch, where they appear as a first course stuffed with ricotta, lemon zest and nutmeg and served in a limpid pool of capon broth. Each region has its own version. Stuffed pastas have trickled down to the populace from the kitchens of (predominantly northern) royal courts since medieval times, and still hold a special place, especially on feasting and celebratory days in cuisine across Italy. Skillet or Cast Iron: Best Pan for Searing Shrimp. Achla Designs GBS-22 Short Wrought Iron Metal Plant birdbath Bowl Stand Flowerpot Holder, 9.5x6 inches, Black. Antique iron tree pruning and trimming tool with an 1870s patent date. Arced in cross-section, and curved in the shape of an crescent, spaccatelle are like gramigne, but over double the size. Cavatappi are not just a gimmick, but are delicious with most sauces designed for smaller tubular pastas, particularly for maccheroncini and sedanini. They appeal to both because of the ease with which they may be eaten and digested, and the romantic inspiration of their form, evocative of the night sky, constellations and angels, and the ancient world from which they came. Sauté it with thin strips of raw courgette and peeled red prawns and you're in heaven. ), this one has mechanised well, and is an excellent pasta to use, particularly for fresh, chunky sauces. In one, Lucrezia Borgia stopped off at an inn in Castelfranco Emilia. These thin ridged tubes, closely resemble that oft-unidentified tube in the neck end of a chicken - the oesophagus, which translates as garganel in Emilia-Romagna, hence the name garganelli. Orecchiette are made from semolina dough and are fairly thick, so that by the time their interior is cooked from dry, the outside will be over-done. A modern form, in the shape of a hollow corkscrew (from which the pasta takes its name) or pig's tail. As with most industrial pastas, tortiglioni are popular in the south, in this case particularly Campania and Lazio. Bernzomatic WB5 Bronze Flux Coated Brazing/Welding Rod, 4Piece 4.2 out of 5 stars 200. They are modelled on old industrial heating fixtures (a straight pipe with concentric, parallel fins): in both cases these features are designed to maximise the surface area - in one case for heat exchange, in the other for absorbing flavour and trapping sauce. This flour, however, may be in its usual form or di grano arso - made from charred wheat, with a near-black colour and smoky flavour - which is impossible to find outside of Puglia, but worth trying if you visit. In Piedmont, they are also called foglie di salice, cut to resemble willow-leaves and served in bean soup, while in Emilia-Romagna they are roughly cut from a roll of pasta and served simply with grated pecorino and oil. 10 Food Mill. The pasta absorbs flavours very well owing to the longer cooking time, but its smooth surface and small size means it can't catch sauce. 4. As spaghetti is the diminutive of spago (string), so spaghettini are 'little spaghetti'. In hard times they would have used a poorer flour - notably made from acorns, or perhaps chestnuts - but today they are made only with semolina. Square shaped, 3 mm x 3 mm. We've been told these are butter … Anelletti are their little brother, meaning 'little rings'.Anelletti have other uses within Italy - primarily in soups. Cast iron also works with any heat source, including induction, so no matter what type of range you have, this cookware is sure to work. The Trick to Cast Iron Skillet Pizza. We can preheat our cast iron pan in the oven just like a pizza stone, giving you a really hot surface to cook your pizza on. Fatter in the middle than most pastina, they take longer to cook and are more substantial. Tortellini ('small tortelli') are the pride of Emilia-Romagna, Bologna in particular, alongside tagliatelle and lasagne. They originated in the 1930s, probably inspired by the huge earrings worn by some African women, who became known to the Italian military during campaigns in the First World War. They are best served with a chunky, flavoursome, oily sauce - oil to coat the pasta, and juicy morsels to catch in the folds. Busa. This refers to an ancient folktale about a poor wife who laments she has nothing to cook for her husband as he returns from war. Agnolotti are, in essence, ravioli, but instead of being made from two squares of pasta, they are made from one piece folded in half. A twisted smile formed on her face. As with almost all ribbon pastas, these are made by rolling up a sheet of thinly rolled egg pasta dough like a roll of cloth, then cutting it across to make ribbons, curled like party streamers which can be fluffed up and laid out to dry a little. Agnolotti dal plin are pinched or pleated tiny agnolotti, plin being a pinch in Piedmontese dialect. Step 1: Make and knead pasta dough, ensure at every subequent step that the board, fusilli rod and pasta are adequately floured, Step 2: Cut dough into manageable pieces for rolling, Step 3: Roll out cylinders into quarter inch ropes, Step 4: Cut the 1/4" ropes into desireable lengths, Step 6: Roll cutoffs with palm of hand to 2-3" or whatever length you desire to prepare for rolling, Step 7: Place tool over tip of the pasta at a 45 degree angle, and gently press and roll, not using excessive pressure, Step 8: Roll gently downward to complete the fusilli shape, Step 9: Gently pull out rod, occassional sticking may be due to lack of flouring or too much pressure, Step 10: Call family, friends and neighbors to admire your handiwork. Originating in Calabria’s Vibo Valentia province, this pasta has water and durum wheat semolina as its primary ingredient, sans salt, or eggs. This is a very delicate operation, in that an excessively strong movement or too much pressure causes the hole to close, while too little pressure results in failure to complete the winding around the rod. It may be for this reason that this is one of the key pastas (along with tortellini, and tagliatelle) from Emilia-Romagna, as well as Le Marche and Umbria. Find cast iron pots and pans in a variety of sizes and styles from leading brands like Le Creuset, Staub, Lodge, and FINEX. The hole allows the pasta to cook evenly inside and out, and it was probably originally hollowed out using a thin rod called a ferretto. Stelline ('little stars'), stellette (bigger stars), or fiori di sambuco (elderflowers) are also sometimes called avemarie - they are so tiny they cook in the time it takes to say one Hail Mary. Trenette are typical of Liguria, and Genoa in particular. Wrought Iron Plate Stands NIB – set of 2 $35.00 POTTERY WOVEN TRADITIONS SOFT SQUARE DESSERT BOWL IVORY NIB $24.95 Free Shipping 2001 Fathers Day Basket Checkers Lid Protector Liner Tie On $49.99 Desk Set – 3 Baskets! The design is not only great for holding sauces, but is delightful to behold and has an unmistakable mouth-feel. To make couscous, water is sprinkled on to a bed of semolina (not the finer semola rimacinata, but a reasonably coarse one) with one hand and stirred and raked through with the other until tiny balls of moistened flour are formed. Like most pastina, stelline are normally served in broths and soup, and normally to the elderly and children. For example, … As the two slept, the publican did what all seem to do in Italy - crept up to peer through the keyhole - and was taken by a beauteous navel. In India, they are roasted in oil and then cooked in condensed milk as a sweet; in Armenia and Iran, again roasted in oil, then cooked with rice to make a pilaf; in China, cooked with mung beans; in Mexico, in chicken soup; in Spain, in fideuà, and as an ancient tradition in Jewish cookery as vermishelsh. From shop JansVintageStuff. Antique Folk Art Game Rack, Handcarved Wood, Hunting, Herb Drying Rack, Hand Forged Iron Hooks, European Farmhouse Decor JansVintageStuff. Perhaps the most commonly told story is the simplest, and probably closest to the truth - that gluttonous priests were so enamoured with the savoury pasta that they would eat it too quickly, often choking, sometimes to death. Typical of the region of Abruzzo, this is a long egg noodle made by pressing a thick sheet of pasta dough through a chitarra - a 'guitar' of tightly stretched strings or wires. 49. The diminutive of malloru ('bull' in Sardinian dialect), malloreddus are therefore 'fat little calves'. As with many older dishes, there are also vegetarian varieties (cappelletti di magro) for lean or fasting days. This is easily done with this wonderful shape of egg pasta - wide, luscious ribbons of rich egg dough. antique cast iron pasta maker with 4 rollers. But it is likely that by far the majority of their consumption is outside her borders - open a tin of pasta hoops (perhaps the most popular remaining tinned pasta), and anelletti is what you get. Unmistakably floral, even in name (gigli means 'lilies', campanelle 'bells' or 'bell-flowers'), these pastas are made from a single sheet of pasta with a frilly edge, twisted into a tapering helix - just as a baker might make flowers from sugar paste. These are lightly toasted to aid drying, so if you buy a packet you'll notice a few that have been toasted brown, and taste a certain nuttiness like the crust of a good loaf. In the USA, where manicotti probably originate, the term often refers to a baked dish of stuffed tubular pasta rather than the pasta itself. This describes the shape – as long as spaghetti, but flattened to an ellipse in cross-section, like your own tongue. Although these pastas can be used interchangeably, fettuccine would typically be 2-3mm wider than tagliatelle and perhaps double the thickness. Indeed, their two most common names refer to her - reginette means 'little queens', and mafaldine 'little Mafaldas'. Unlike most shapes of semolina pasta that were once made by hand (see orecchiette, cavatelli, trofie etc. Proverb Caramelle - 'bon-bons' or 'candies' - are stuffed pastas, shaped like sweets whose plastic wrappers are twisted at both ends, and they are the one candy better in its wrapping. Whether cast iron or wrought iron. Meanwhile, spray a cast iron skillet liberally with cooking spray. Fusilli bucati are a case in point: - They may be long, spiralled, narrow hollow tubes, like spiralled bucatini or smooth, vastly elongated, narrowed cavatappi - here termed fusilli bucati lunghi. Cannelloni are sheets of pasta wrapped around a sausage of filling and baked. The advantage of cast iron over a standard pan is the heat retention/transferring abilities of cast iron. Their name may derive from gnocco ('idiot'), but seems more likely to stem from nodo ('node', or 'knot' as in wood). The finest fazzoletti require levels of artistry that correspond with the Renaissance ideal of perfection. It is also said that the pastas resemble rolled towels, with which one might strangle a priest if one felt so inclined. Where the strand is wrapped diagonally to make the busiati, for maccheroni inferrati the length of the pasta is parallel to the rod, which it encloses to make a tube. Etsy. She took the iron rod and left the room. Because it is so dense, it can support heavier sauces and mop them up as rice might - it could be the best pasta to eat with meatballs. The idea of stuffing a soft pastry with a savoury filling isn't new in Europe - crêpes have been around for ever, and references to macheroni ripieni date back to around 1770 - but cannelloni were first mentioned in print at the beginning of the 20th century, likely the time they were invented. It is hard to conceive how such delicate forms could be made by hand. Saffron, along with bottarga, is the flavour of Sardinia - as with malloreddus it sometimes makes its way into the dough of the pasta as well as the sauce. Chi guarda a maggioranza spesse volte s'inganna: granel di pepe vince per virtú lasagna. Their delicacy is both a boon and a burden - these pastas are so fine, they have an ethereal delicacy, but they are easily overcooked by a miscalculation of a few seconds, and can be swamped by clumsy saucing. A very locally specific pasta, from Valtellina in Lombardy, this is another form that has emigrated and become probably as well-known outside Italy as it is within, which isn't saying all that much. In general, spaghetti will be better with a heavier sauce, and spaghettini with a lighter one. They are hollow cylinders, the length about five times the breadth, and the ends cut at an angle like the quills from which they take their name. $38.90 shipping. Fettuccine are the southern equivalent to tagliatelle. Genoa holds the same belief, insisting the name stems from rabilole ('thing of little value' in dialect), referring to meals impoverished sailors improvised, turning scraps of leftovers into a whole meal of pasta. Tajarin, from Piedmont, are a variation made with a supremely rich pasta dough, rolled a little thicker than the tagliolini made elsewhere. Water enters as the pasta boils, reducing the cooking time to no longer than that of spaghetti. They have parallel grooves running down the length of the pasta, hence their name, which stems from rigare (to rule or furrow). Small ones are usually served in brodo, larger ones in thicker soups. Koiaimi ca sciu fai fregula. It is commonly used, especially with seafood - and tomato-based sauces. Pasta mista became popular to the extent that you can now buy purposely made mixed pasta in packets, with no economical advantage over regular shapes. $4.48. Tinned spaghetti were invented in the last moments of the 19th century in America, and this product (that would make an Italian turn in his grave) became widely available in Britain at the end of the Second World War. is in soups, but they are also excellent in salads or as pilafs, or for stuffing vegetables as one might with rice. Chifferi (smooth), and chifferi rigati (ridged, as illustrated), are industrially made pasta in the shape of kipferl, the Austrian biscuits. It has also been attributed to the Latin lasanum or Greek lasonon, a tripod-like cooking vessel. Cavatelli are mostly associated with Puglia, but they are also one of the pastas of choice in Molise, Basilicata and Calabria - the deep south of mainland Italy. Its use of an unpalatable leftover of daily life to make something at once nutritious and delicious has ensured it a hallowed place in the cook's repertoire. They represent the northern limit of semolina pastas, with the exception of trofie, and corzetti from Liguria. Ruote are wheels of pasta. Trofie bastarde are of the same form, but made with chestnut flour - a staple of the poor in olden days, giving a sweeter taste but less nutrition. An abbreviation of maccheroni al torchio ('macaroni in the shape of a torch'), torchio is another shape, near-identical in structure and use to campanelle, but without the frilly edges, the pasta instead being ridged and curved in profile to catch and cup the sauce. Sprinkle the pan with a … Each region has its own version. If Grandpa liked his eggs poached, Grandma surely had one of these pretty pans. A pasta with a large cross-section takes a long time to cook. Due to the large size and fierce drying over fire, fregola is cooked by boiling (often in a stew, sauce or broth) unlike its sister, cuscussù, which is steamed. Melt butter over medium-low heat. This is the game-changing element of cast iron. Whilst these dried smooth tubes are not normally named as such, they are likely the original manicotti. Miraculously they have been around for much longer than industrial pasta production - since at least the 16th century. Martians or no, dischi volanti do actually exist as a pasta, and a delicious one at that. She quickly dodge the bullets and hit Yoni through the head … Casarecce means 'home-made'. ... Every shape of pasta … There are various enchanting and similar tales of their origin. Rectangles, normally cut with frilly ends as though by pinking shears, are pinched across the middle to make a bow shape. Candele ('candles'), or ziti candelati are an outsize version - twice the width, three times the length and with thinner walls, they must also be broken - not only for tradition, but to fit in any pot. Canestrini are 'little baskets', shaped like old-fashioned wicker trugs that might be taken to market, into the woods for foraging, or into the fields to gather flowers. Sardinian proverb   Fregola is, in essence, Sardinian cuscussù, although actual cuscussù is also found in Sardinia. Corzetti are large coins of pasta from Liguria, made from flour and water, sometimes with a little egg and oil. Pici (from appicciare, to stick to/be sticky) are irregular, hand-made round noodles from Tuscany - especially the Val di Chiana and Senese. The name possibly has something to do with there being a speccatura (cleft) along the middle. Notwithstanding that all pasta came to Europe via the Arabs, the link between the Latins and the Moors is particularly strong in Sicily. $200.00. The most traditional recipes call for cooking pasta mista actually in the sauce - broken bits are always accompanied by tinier bits, which might be lost through the colander if the pasta were boiled separately. Made from semola, these are a thoroughly southern pasta (the King had, after all, been born in Naples). Once known as zanne d'elefante (elephant tusks) for their slightly curved shape, these elongated, narrow ridged tubes of pasta were renamed when ivory became taboo. Nina look around the room . Your skillet can be used for stir-frying, pan-frying, broiling, baking, roasting and simmering. Manicotti ('sleeves') are the subject of some confusion. Looking for recipes that use a cast iron skillet? Cast Iron Pan-Seared Steak (Oven-Finished) Recipe | Allrecipes Tagliatelle comes from tagliare, 'to cut'. Found around north-central Italy, and often a favourite of contemporary chefs who enjoy the freeform way these fine, almost transparent squares fall on a plate, fazzoletti derive their name from handkerchiefs They are particularly popular in Liguria (where they are made from a flour and white wine dough - elsewhere egg is used), called fazzoletti di seta, or mandilli di sea in dialect, meaning 'silk handkerchiefs'.
Sony Cyber-shot Rx100 Iii Price, Barnsley Market Kitchen, Hair Mask Vs Hair Treatment, Why Are Shark Eggs Spiral, The Power Of Three Port Alberni, Cheetah Gets Dog, Vfx Vs Gfx, Hoh River Trail To Blue Glacier Map,