You Have Me All Warm Inside
Posted on 31 August 2008 under Uncategorized | No Comments
You Have Me All Warm Inside
By: Ken Finnigan
Well it?s finally getting cold; the leaves on the trees have started to change their colours and have begun to tumble to the ground in droves. To some people this is the start to a very beautiful time of year, to others including myself this time of year is probably the most depressing. Why would someone think that the magnificent colour changing leaves be so disheartening? That is easy, it?s a sign that summer is over and winter is on its way. No more BBQs, no more lazy days spent beside the pool or the beach sipping a lovely white wine or sangria (or even a wine cooler if so inclined). So more driving around with the windows down and the breeze in your hair, or picnics in the park, instead now it?s raking the leaves, bundling up with scarves and sweaters and rethinking unnecessary trips out of the house because it?s cold!
But all is not lost I suppose! Even though it might be time to trade in our bikini bathing suits for long underwear and retire our BBQs for another year one can now rejoice in the fact that the time of year for hot mulled wine while snuggling in front of a fire is here!
What exactly is mulled wine? Made from red wine, mulled wine (and its various counterparts around the world such as vin chaud, Gluhwien, Forralt bor and vin brulé) has various spices added to it and usually served hot. Sounds perfect for that cold winter evening doesn?t it? A little known fact however is, that mulled wine was not originally created as a warm and festive alternative to regular red wine. Rather, mulled wine was created as a way to make red wine taste better at a time when it would expire and go rancid rather quickly. The addition of a combination of honey and spices helped flavour and thus allowed wine that had turned slightly to be consumed again.
There are a plethora of recipes online and in cook books that suggest the perfect way to make mulled wine. However, most mulled wines consist of the same basic ingredients: orange, nutmeg, clove a sweetener such as honey or sugar and of course red wine. Some like to add brandy, cognac or Grand Marnier to fortify their mulled wines while others give it a minty kick with a candy cane or two.
The wine does not have to be an expensive bottle; most who make mulled wine themselves will actually suggest to anyone interesting in attempting their first batch to begin by using an inexpensive bottle of wine since you are adding so many other flavours.
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You Have Me All Warm Inside
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You Have Me All Warm Inside
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What recipe is the best to use? Well that is always going to be up for debate. As stated above there are pretty standard ingredients that make up the base for a mulled wine. What sort of proportions you add of each and what else you decide to add in addition is only limited to imagination (and of course palatability, don?t want to create a mulled wine that doesn?t taste good!). If you want to use wine but do not want the alcohol content simply boil the mulled wine for a few moments, those who want to maintain the alcohol are suggested to not boil the wine at all but rather simmer to infuse the flavours of the spices added.
If you find the whole idea of combining all sorts of things together with wine a bit daunting and don?t want to worry about making a batch that is positively ghastly, try the little sachets or bottles of mulled wine syrups that are available in retail outlets. Using these are quite simple and the guesswork is taken out for you but still give you a fantastic mulled wine to enjoy with friends and family over the holidays of simply while snuggling with your loved one on a cold winter evening.
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1813.shtml
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Wine Tasting 101 - What the Heck Does Oaky Mean?
Posted on 30 August 2008 under Uncategorized | No Comments
Wine Tasting 101 - What the Heck Does Oaky Mean?
By: Jennifer de Jong
The use of oak in wine plays a significant role in winemaking and can have a profound effect on the resulting wine, impacting the color, flavor, tannin profile and texture of the wine. Oak can come into contact with wine in the form of a barrel during the fermentation or aging periods. It can be introduced to the wine in the form of free floating oak chips or as wood staves (or sticks) added to wine in a fermentation vessel like stainless steel. Oak introduced in the form of a wine barrel can impart other qualities to the wine through the process of evaporation and low level exposure to oxygen.
Many winemakers choose to ferment their wine in oak as oak barrels tend to soften the wine and impart characteristics that improve the flavor of the wine. The oak wood used for these barrels is mainly derived from France and the United States although there are many countries from which oak barrels come including Spain, Hungry, Austria, and many more. American oak passes on prominent characteristics to the wine, while French oak tends to lend more subdued characteristics. Each type of oak imparts notes of vanilla, caramel, cream, clove, smoke, and fresh cracked black pepper. Another important trait passed over from the oak is the tannin found in the wood - tannins from American oak are sharp while French oak provides more subtle tannins.
Some other differences to note are that American oak tends to be more intensely flavored then French oak with more sweet and vanilla overtones due to the American oak having two to four times as many lactones. Winemakers that prefer American oak typically use them for bold, powerful reds or warm climate Chardonnays. Besides being derived from different species, a major difference between American and French comes from the preparation of the oak. The tighter grain and less watertight nature of French oak encourages coopers to split the wood along the grain rather than saw. French oak is then traditionally aged or “seasoned” for at least two years whereas American coopers will often use a kiln-dry method to season the wood. Long periods of outdoor season has a mellowing effect on the oak that kiln-dry methods have difficulties replicating. The sawing, rather than splitting, of American oak also enhances the differences between the two styles due to the rupture of the xylem cells in the wood which releases many of the vanillin aromatics and lactones responsible for characteristics like the coconut notes.
The length of time that a wine spends in the barrel is dependent on the varietal and style of wine that the winemaker wishes to make. The majority of oak flavoring is imparted in the first few months that the wine is in contact with oak but a longer term exposure can effect the wine through the light aeration that the barrel allows which helps to precipitate the phenolic compounds and quickens the aging process of the wine. New World Pinot noir may spend less then a year in oak. Premium Cabernet Sauvignon maybe spend two years. The very tannic Nebbiolo grape may spend four or more years in oak. High end Rioja producers will sometimes age their wines up to ten years in American oak to get a desired earthy, vanilla character.
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White wines that are fermented in oak often have a pale color with an extra silky texture. White wines that are fermented in steel and then matured in oak will have a darker coloring due to the heavy phenolic compounds that are still present. Flavor notes that are common descriptions of wines exposed to oak include caramel, cream, smoke, spice and vanilla. Chardonnay is a variety that has very distinct flavor profiles when fermented in oak that include coconut, cinnamon and cloves notes. The “toastiness” of the barrel can bring out varying degrees of mocha and toffee notes in red wine.
While oak aging is time honored and respected some wine lovers prefer wines that are fermented in steel barrels. These wines often have a more fruit-forward flavor and can be more true to the actual grape flavor. In these wines, we may feel slighted by the minimized tannins and lack of barrel spices, but these wines exude a more true expression of the grape. Oak aging can be seen as a more old world practice while steel aging will tend to be seen more in the new world as in New Zealand and Australia. One is not necessarily better than other. It is all a matter of preference. If you prefer a little more complexity and like more tannic wines go for an old world wine that is oak aged. If you like a more fruit forward wine then stick to a steel aged wine from South America or New Zealand.
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1869.shtml
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Barbacoa ? Grilled Sheep From Mexico
Posted on 29 August 2008 under Uncategorized | No Comments
Barbacoa Â? Grilled Sheep From Mexico
By: Chris McCarthy
Barbacoa ? the name itself sounds as if it is time to celebrate. It is an open fire grilling process where a whole sheep is made to roast slowly so that each fleshy part acquires that flabbergasting taste of barbeque bonfire. However, the sheep can also be grilled traditionally in a pit covered with leaves. This barbeque specialty was developed in Mexico just after the Spanish conquest and it was referred to as Barbacoa de cabeza.
Regional discrimination in the art of cooking
In U.S, some portions of the head of the cow become the item to be grilled. In Northern Mexico, again it is the head of the cow, though goat meat or Cabrito is more preferred here. Lamb is the choice of the Central Mexicans and it is Cochinita Pibil (pit-style pork) in traditional Yucatan gastronomy dictionary.
Barbacoa and Barbeque
The word barbeque is an adoption from the word barbacoa. In both cases, meats are cooked following a proper grilling or roasting process. The flesh is allowed to roll well over the grilling equipment to allow the heat touch every part of the fleshy item. This helps to build that simmering and spicy experience which often makes you feel as if there is no end to an appetite.
South Texas Style Beef Barbacoa
Five brothers together make one palatable dish. Yes that?s the way it?s done. Garlic powder, black pepper, dried oregano, chili powder and salt ? all mixed well and rubbed thoroughly and evenly on all sides of the meat. Your requirement is three quarts boiling water in a water pan, which allows the beef to be exposed to smoke at least for four hours and at a temperature between 225 to 275 degrees. Once you are to change the boiling water of the pan.
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The next step would be to lay the beef in a foil-baking pan, seal it well with heavy-duty aluminum cover, and carefully place it in a preheated oven at a temperature of 325 degrees. The baking should continue for one hour and forty-five minutes. After everything is done just test the meat. You will see that the flesh tends to fall apart from the bone - yes, proper broiling method can really make the meat soft.
Now, it is the time to serve. The meat is chopped and shred into small pieces and then dished up with guacamole, salsa, and hot tortillas.
The queen of the Mexican bistro
Outside Mexico City, there are several places serving palatable barbacoa de borrego (lamb barbeque) and other provincial cooking varieties in a dozen of unbounded restaurants. Arroyo, one of Mexico?s famous restaurants is noted for its supply of pit-roasted barbacoa de borrego and consomme de Borrego. Such dishes are well complimented by soup made from the drippings of the roasting lamb and sheep.
Mexican barbacoa ? a Mexico magnificence that can make the heat of an occasion rise to an extent when the rest of the party dance wildly with the pulsating music. When hot barbeque accompanies the heat of an occasion, nothing else is required to make the party more enjoying.
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1718.shtml
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Wine For The Rest Of Us
Posted on 28 August 2008 under Uncategorized | No Comments
Wine For The Rest Of Us
By: Jack Wells
Many of us love wine, but lack the purse that allows for expensive, “fine” wines. For that matter, I have found that if I want to enjoy wine regularly (which I do), I can’t even afford $15 a bottle as that mounts up quickly in the old monthly budget. But fear not, budget oenophiles, good wines, even fine wines are available on a shoe string. Many people have already discovered the charms of Yellowtail and Two-buck Chuck (Charles Taylor) wines, to the point of these good wines being virtually ubiquitous on dinner tables everywhere. But did you know, or realize, that there are many, many quality varietals available through a host of other vineyards. Indeed, there are dozens of wines at half the price of Yellowtail, that produce a more sophisticated flavor, and are a more congenial match with most meals.
Silver Sands is a South African vineyard of singular note. I haven’t tried all of their varietals, but with a meal of broiled chuck roast in a garlic sauce, and sides of asparagus and gingered sweet potatoes, I found that the Silver Sands Shiraz was an able, even excellent companion to the meal, easily competing with wines valued at two or three times it’s $5 per bottle cost. It’s smoke and oak wood tones contrasting delightfully with the natural blackberry fruitiness of the Syrah grape, from which Shiraz is made. There is an initial bite to this Shiraz, not unpleasant, but attention-getting, which matures on the palate into waves of dark smoke, not unlike a fine single-malt, then into deeper, more subtle, woody and earthy tones, all overlaid with the fruitiness of Shiraz. This is a surprisingly nuanced wine, with a pleasant and promising nose and a rich, full body.
Most importantly, this wine was a delightful complement to the meal, dancing the tongue away from the powerful, salty garlic marinade of the beef and preparing it for the ginger and autumn spices of the sweet potatoes. Or as a perfect counterpoint to the buttery smoothness of the steamed asparagus and a reminder of the richness of red meat to come. This might be a little strong as a companion for some pastas, but I can see it sitting proudly alongside a well-prepared steak, or a deliciously rare burger with blue-cheese crumbles over the top and slices of smoked bacon. You do need some starch with this one for balance: perhaps unsalted pub fries with malt vinegar, or maybe a monstrous baked potato smothered in butter, sour cream, bacon bits, broccoli florets and Vermont cheddar, or like I had, gingered sweet potatoes. But I think you?ll find that this wine is zippy enough to stand on its own quite nicely beside a host of entrees.
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Happy hunting.
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1790.shtml
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Ordering Flavored Tea Online
Posted on 27 August 2008 under Uncategorized | No Comments
Ordering Flavored Tea Online
By: Jon M. Stout
If you love flavored teas, you?ve certainly realized that there is an endless variety from which to choose. No matter what flavor you like, there?s a tea for you. If you?d like to try a wide variety of flavored teas, you may find it difficult to find all the flavors in your local tea shop. But, by shopping online, you have access to nearly all the flavored teas in the world at the touch of a button.
Experimenting is critical, particularly for the tea novice. It may take you some time before you understand which flavors you like paired with which tea varieties. But, oh, how much fun testing them all out can be!
The Internet makes shopping for tea so much easier. And, most of us are using it for buying tea ? and everything else. In fact, experts say that 84% of Americans have shopped online at least once. And, approximately 60% of Americans say that they shop online regularly. In fact, most of us would agree that the internet has changed the way we shop for many things, forever. Online shopping is at its most important when we?re shopping for items that might be difficult to find locally- like rare and exotic teas.
Online shopping is one of the most convenient ways to shop and allows you to comparison shop far more easily. You?ll have access to more sales and be able to compare prices for the same products much more easily. Just look at a few different websites rather than driving all over town to visit different shops. You can order from home, day or night, and have your purchases delivered right to your door ? and you can order from all over the world. When you?re looking for a rare tea or a rare flavor, this worldwide access is critical.
Shopping for tea online can pose two problems, however. The first is that you can?t see, smell or taste the tea before you buy. Most online tea shops have alleviated this problem by offering small quantities of teas for purchase as samples, and by offering money back guarantees on their products. Some tea companies make sampler packs with a combination of flavored teas including black, oolong, white and green tea varieties.
This way you can buy just a small quantity of the teas you?d like to try until you?ve determined which are your favorites. Once you know which ones you like, you can save money by buying in bulk.
In addition, many people worry about the security of their private information when shopping online. When reviewing the websites of tea merchants you?re considering, it?s wise to ensure that they employ stringent security measures to protect your information. Their website should tell you about their internet security.
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There are enough very good tea vendors out there that you don?t have to risk your personal information just to have good tea! If you find a tea vendor that you?d like to order from, but you don?t feel comfortable, let them know. They may be grateful to hear from potential customers and may work to upgrade their site.
You can list the flavors of tea you?d like to try and look for tea vendors that carry these flavors, or you can choose the tea vendors you think can offer you the best teas and choose the flavored varieties they offer. Most of us do a combination of the two, so that we can choose some of the flavors we?re dying to try, but also can take the recommendations from tea vendors we trust.
If you choose your online tea companies wisely, you simply can?t go wrong. The best loose tea purveyors work with the best tea gardens in the world to ensure that they have only the finest teas for their customers. Your tea vendor should be careful to buy only the flavored teas that are flavored using only natural ingredients. Artificially flavored teas will be less expensive but will not have the same great and natural taste as the teas that are flavored with real fruits, spices and flowers.
Take the time to ensure that any tea company you buy from has a good reputation and offers a money back guarantee. This guarantee ensures you that if you ever receive a tea that is not of the quality you expect, you can return it ? no questions asked. This is particularly important when you?re trying new flavors for the first time. Knowing you can return the tea if you don?t like it makes you feel freer to try many different flavors.
A good online tea company (or two) can really improve your adventures in tea. Subscribe to their catalogs and watch for them to add new tea flavors. With the right tea vendor as your partner you can try many different flavors of tea in black, white, oolong and green tea varieties.
There are no doubt dozens of new flavored teas you?d like to try. And, a few good tea vendors can be your ticket to all of them. So, browse the internet, sign up for some tea catalogs and find the tea vendors that can provide you with many new and delicious flavored teas to try!
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1697.shtml
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Chocolate Candy Gift Basket - A Tasty and Easy Gift Guide
Posted on 26 August 2008 under Uncategorized | No Comments
Chocolate Candy Gift Basket - A Tasty and Easy Gift Guide
By: Korbin Newlyn
One of the nicest gifts you can give, or receive, is a chocolate candy gift basket. Whether you’re attempting to find a gift for a wedding, searching for the perfect anniversary present, or if you can not seem to find the perfect item to take along to the office Christmas party, you are sure to find a gift basket that has the desserts that everyone would want.
Personalize For That Special Effect
The basket can be individualized to contain all a person’s favorite types of treats, and there are so many low-cost options. Here are some of the things you will wish to include in whatever chocolate candy gift basket you might be giving away.
Because you you have the ability to customize the basket in in the majority of cases, you should include the recipient’s favorite items, such as colors, objects, as well as candy flavors will all play an important part in your decision.
If the person’s who is getting the gift favorite color is purple, you can request that the basket be lined in purple fabric, or that the box that the chocolates come in have purple trim. You also can include other items inside the basket, such as red grapes or wine to preserve the ‘purple’ theme.
If you are aware that your loved one likes dark chocolate, try to include as many varieties of this kind of chocolate as you possibly can, and make sure that the presentation is elegant and classy. You can also include other food items that might be layered with dark chocolate, such as strawberries or popcorn, as well as chocolate treats that are decorated with sweet toppings such as caramel or coconut.
Complimentary Items
A chocolate candy gift basket can also have items that go well with chocolate, such as champagne or cheese. There are several companies that will pair the best types of cheese, wine or champagne up with your loved one’s favorite chocolates, and larger gift baskets will make a terrific spread at a party or small gathering. You can check out sites on the internet to find out which pairings you need to pay particular attention to, and which basket presentations would be suitable for the person you are giving the gift to.
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You can even check out discount department stores like Wal-Mart and Target for unique gift basket ideas, in addition to some candy making tips that you an use to create your own gift basket. All you’ll need is a basket at the size you want, gift paper, ribbons, and all the chocolate you want.
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1852.shtml
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Caramel Apples the Perfect Gift for Any Occasions.
Posted on 25 August 2008 under Uncategorized | No Comments
Caramel Apples the Perfect Gift for Any Occasions.
By: Frushippable
Are you wondering what to give that someone that has every thing? Caramel apples are the perfect gift, especially given the low cost and the delicious taste that leave you licking your lips. Caramel apples can be made in your kitchen or if you don?t have time to take on the task, then they can be purchased on the internet or at your local caramel apple shop. Caramel apples are most often made with granny smith apples; however many people are now using Delicious, Cameo, Fuji and many other varieties to create their favorite treat.
If you decide to make your apples, make sure you use premium ingredients, do not buy imitation chocolate, or flowing caramel because you will be asking for a DISASTER. If you absolutely must make the apples, then purchase caramel in the confectionary store and ask the store clerk for suggestions for which chocolate to use.
If you want to purchase caramel apples, look for apples that are firm and are packaged for gift giving. Caramel apples often come with a variety of nuts, chocolate and other toppings to suit the customers taste. Ask the store clerk if they can provide a ribbon and gift card for the apple. The last thing you want to do is create an impression that you just threw something together, just to say you gave a gift. Apples are great gifts for wedding guest, Christmas, and any occasion where you want to great a great impression.
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White Chocolate - The Creation Of The Swiss, The Americans Delight
Posted on 24 August 2008 under Uncategorized | No Comments
White Chocolate - The Creation Of The Swiss, The Americans Delight
By: Korbin Newlyn
When cocoa butter is used without the use of cocoa solids, one can make a type of chocolate regarded as white chocolate that also has milk solids and sugar, lecithin as well as some flavoring that the majority of the time is often vanilla.
The use of cocoa butter is essential to maintain the chocolate as a solid during room temperature, and also helps it to melt rather easily when eaten. White chocolates are very much like other chocolates in texture but the taste is basically different and it also is different in that it does not have caffeine.
After The First World War The Swiss Created It
The first known occurrence of white chocolate being created was way back after the First World War had ended and the Swiss discovered it. In the United States, Herbert’s Candies were the first major company to discover it though they had observed it being created in Europe a year earlier.
The popularity of this chocolate increased greatly after it was sold in 1984 in America, when the Nestle Alpine White chocolate bar which contained white chocolate, and chopped almonds, greatly fascinated the American public.
White chocolate contains no cocoa mass or cocoa solids, and so is not thought to be a true chocolate in various countries. In the United States. it should have a minimum of twenty percent of the total weight of the chocolate product to be cocoa butter, and fourteen percent should be a total of milk solids.
The sweeteners should have less than fifty-five percent of sugar. There are also various types of white chocolates that are made with vegetable fat and are not derivatives of cocoa. The difference is that the former is white in color while the latter is colored in ivory.
Distinctions Between Dark and White Chocolate
There are certain qualities that separate white chocolate from regular chocolates because true chocolate will have fine-grained roasted cocoa beans while white chocolate does not have any cocoa solids and is technically coated with white confectionary. There is fundamentally not much of a difference in making white chocolate, milk chocolates, as well as dark chocolates.
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White chocolate may be employed in decorating milk or dark chocolate confectionary items as well as in other ways as desired by the maker. The advantage of this kind of chocolate is that the cocoa butter utilized is a very stable fat that has numerous antioxidants that can stop rancidity as well as increase storage life. In addition to being delicious, this kind of chocolate indeed has numerous benefits.
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1849.shtml
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How To Buy Maine Lobster Wholesale For A Restaurant Or Party
Posted on 23 August 2008 under Uncategorized | No Comments
How To Buy Maine Lobster Wholesale For A Restaurant Or Party
By: Ian Reardon
If you own a restaurant or are having a large family get together, serving lobsters for dinner isn?t as expensive as you think. While a fancy restaurant might charge 30-40 dollars a plate, you can order live Maine lobster for as little at 6 or 7 dollars a pound!
The first step is finding a distributor. The Maine lobster industry is regulated by the state and remains for the most part family owned and operated. This is a good thing! While most large corporate distributors wouldn?t waste their time dealing with a small order, a family run lobster pound will most likely bend over backwards to obtain your business.
You can easily find a good lobster distributor using a search engine such as Yahoo or Google. I would use keywords such as ?wholesale lobster? or ?wholesale live lobster?. This will return a myriad of results, some better than others. Look for a lobster distributor who welcomes small orders. Many places will have a page devoted to wholesale inquires. Just submit an email and leave your name and number, along with how much lobster you want to order. Someone should return you email and give you price quote.
When you get the price quote, make sure it is broken down by pounds of lobster and shipping cost. Shipping can be rather expensive, so don?t be shocked if it is several hundred dollars.
Most distributors give two options for shipping. FedEx/UPS or Air Freight. FedEx/UPS is great because it is delivered right to your front door even on the weekend. This convenience comes at a cost, shipping 100 pounds overnight through FedEx will cost you over 200 dollars. FedEx should be used when your total weight is low, or you are unable to use air freight.
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Your lobsters will arrive in a large box packed with ice packs and special pads to old in ocean water. Lobster should be placed in refrigeration with the box open to the air. You should plan to have your lobster delivered on the day you wish to serve them.
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1707.shtml
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I Love French Wine and Food - An Alsace Pinot Blanc
Posted on 22 August 2008 under Uncategorized | No Comments
I Love French Wine and Food - An Alsace Pinot Blanc
By: Levi Reiss
If you are looking for fine French wine and food, consider the Alsace region of northeastern France. You may find a bargain, and I hope that you’ll have fun on this fact-filled wine education tour in which we review a local white Pinot Blanc wine.
Alsace ranks tenth out of the eleven French winemaking regions in terms of vineyard area. Don’t be fooled by the numbers; Alsace is a major producer of quality French wine. Its wine growing area is only about 60 miles (100 kilometers) long, and at the most a mere 2.5 miles (4 kilometers) wide nestled between the Vosges Mountains to the east and the Rhine River and Germany to the west. But this relatively tiny area is known for distinctive wines. Their wine bottles are also distinctive; tall and thin with labels that feature the grape variety, not the usual practice in France. Chaptalization (adding sugar to the fermenting grape mixture) is allowed for many wine categories.
About 95% of Alsace wine is white. The major white grape varieties are Gewurztraminer, Muscat, Pinot Gris, and Riesling. Secondary white grape varieties include Pinot Blanc, reviewed below, Sylvaner, and Muscat. The major red grape variety is Pinot Noir, reviewed in a companion article in this series.
Colmar is an Alsatian town pretty well in the middle of the Alsatian wine villages. Go there if you don’t like rain; given its proximity to the Vosges Mountains, Colmar is the driest town in all of France. This city of about sixty-five thousand was founded in the Ninth Century. In spite of the fact that Colmar was largely destroyed in both World Wars, its old town (Vieille Ville) remains worthy of a visit. Some say that it’s more interesting than Strasbourg. You really should visit both and decide for yourself. Among Colmar’s sights are the St-Martin church constructed from the Thirteenth to the Sixteenth Centuries, the Ancienne Douane (Old Customs House), and the Maison aux Arcades (Arcades House).
Ribeauville is the home of Trimbach wines and has been since 1626. In spite of its size, under five thousand, it has a bit of everything: ancient town walls, Gothic churches, storybook medieval houses, ,a town hall peppered with antiques, and a spring. Nearby are the ruins of three castles. And the first Sunday in September, Ribeauville hosts a major Minstrel Show.
Before reviewing the Alsatian wine and imported cheeses that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region. Start with Foie Gras (Goose or Duck Liver). For your second course savor Baeckeoffe (Meat and Potato Casserole). And as dessert indulge yourself with Gateau Chasseur (Almond Cake with Raspberries and Meringue).
OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.
Wine Reviewed Trimbach Pinot Blanc 2004 12.5% alcohol about $13.50
Let’s start by quoting the marketing materials. Tasting Note Straw colour; apple, pear fruit aromas with light biscuit and citrus tones; medium- to full-bodied with ripe peachy flavours and a clean, zesty finish. Serving Suggestion Smoked salmon, shellfish or asparagus in hollandaise sauce. Alsatian Pinot Gris is becoming increasingly fashionable, and this example illustrates why.
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My first meal consisted of a commercially prepared chicken breast with the skin on (more calories, more flavor), potato salad, and a spicy salad based on tomatoes, red pepper and garlic. The wine was refreshingly acidic and somewhat fruity. I finished with fresh pineapple. This combination was quite good; the pineapple’s fruit flavors and the wine’s fruit flavors melded well, and seemed to intensify each other.
I then paired the Pinot Blanc with a reheated home-cooked chicken leg in a tomato-based sauce with beets and more of the above potato salad. The wine scored as in the first round, but was more assertively fruity including the taste of pears. I am not used to a Pinot Blanc wine being so present, and I like this change.
My last meal consisted of a cheeseless broccoli, mushroom, and zucchini quiche and mashed potatoes. While the wine was powerful and quite fruity, it did come up short.
The first cheese was a French goat’s milk cheese that really seemed more like a Camembert. At the first sips the cheese sort of cut off the wine. Later the results were somewhat better; the wine was moderately acidic and somewhat fruity. Then I went for a Swiss Gruyere with a lightly sharp, nutty flavor. This combination was even better; the Pinot Blanc came out nice and fruity.
I usually don’t go with a non-imported cheese when tasting wines. However, I am making an exception for a Canadian Asiago cheese that our local supermarket almost never carries. I think that this is the best cheese I have tasted in quite a while; in my opinion it clearly surpasses its Italian Asiago cousin. When I like a cheese that good, I really want to try it with wine. The result wasn’t disappointing; this gem intensified the wine’s fruit and acidity.
Final verdict. There is no doubt in my mind, this wine is a winner. And the price is reasonable to boot.
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1753.shtml
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Everything You Wanted to Know About Wine Glasses But Were Afraid to Ask
Posted on 21 August 2008 under Uncategorized | No Comments
Everything You Wanted to Know About Wine Glasses But Were Afraid to Ask
By: Jennifer de Jong
A Brief History of the Wine Glass
Wine glasses have been used since ancient times.
Pliny (23-79 A.D.) wrote about gold and silver drinking vessels being abandoned in favor of glass, and they were frequently priced as high as the precious metal versions. Bonifacio Veronese’s sixteenth-century ‘Last Supper’ includes modern style wine glasses with a stem and foot.
The oldest surviving European wine glasses with a stem and foot are fifteenth-century enameled goblets (a goblet is a glass holding more than four ounces of liquid).
Near the end of the sixteenth-century in Germany sophisticated engraved decoration was applied to covered wine glasses.
The earliest surviving English wine glasses are diamond-engraved glasses that were produced near the end of the sixteenth-century by Verzelini. Plain straight stems gained popularity around 1740, with air twist stems being introduced about the same time. Ten years later a twist incised on the exterior of the stem became popular.
Quality crystal wine glasses were being produced in France near the end of the eighteenth-century.
Cordial glasses in the eighteenth-century had bowls of the same shapes that were typical for wine glasses, but they were much smaller, holding about one ounce.
Toast masters glasses were made with a thicker bottom and walls so that they would hold less. A toast master had to drain every glass and still be able to remain standing till all toasts were completed.
Wine glasses during the nineteenth-century were often produced in sets - with a dozen each of port and sherry, burgundy and claret, champagne glasses and liqueur glasses.
More recently, in the 1950s, Riedel Crystal and other stemware manufacturers have refined wine glass design to the point of having a unique size and shape for almost every wine variation.
Wine glasses are made for drinking wine, of course, but people are creative and have found other uses ranging from combining several wine glasses to construct a glass harp to using stemware in a similar manner to provide sound education.
Choosing Wine Glasses
There really is no right or wrong glass for wine tasting - or for drinking wine for that matter. However, there are some glasses that are better than others for evaluating wines. First of all, we like to suggest using glasses that you are comfortable using. Aesthetics aside, there are really only two things to remember when considering a wine tasting glass: the size of the glass and the overall shape of the glass.
The more universally used tasting glass is called a chimney shape. Broader on the bottom of the bowl, it tapers upward to a smaller opening. The broader bottom will enable you to hold enough wine and give you plenty of room to swirl the wine, while the smaller opening at the top will help to trap and focus the aromas, allowing you enough of a scent to assess the wine.
Size Doesn’t Matter
For the most part, if your glass is of this shape, the actual size of the glass is not important other than it needs to be big enough and have a big enough opening for you to be able to get your nose inside to really smell the wine. Some people swear by large “Burgundy” style glasses that allow as much of the wine to come in contact with the air as possible, therefore releasing as many of the aromas and flavors as possible. Others like the convenience and ease of use of a smaller glass. Other considerations that will enhance your tasting experience include glassware that is clear (no colors) and free of cuts or engravings within the glass.
Many glass manufacturers have designed specific glasses for specific wine types or varietals, taking in to account different aspects of the individual wine type. While this is wonderful, it is not a necessary purchase for a complete wine tasting. The top producer of these specialized wine glasses is an Austrian crystal company named Riedel (pronounced REE-dle). They are exquisite and expensive.
Cleaning Wine Glasses
When it comes time to clean your glassware, try to avoid using soap. Instead use hot water and rinse thoroughly. Soap can become trapped within the glass release soapy odors the next time you use it. Although you may become quite proficient at identifying various brands of dish soap, this ability and the soapy glasses that taught you will not add to the enjoyment of a good glass of wine.
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Tips For Serving Wine
You’ve probably heard many conflicting and complicated instructions throughout the years on the proper way to get wine from the store to your glass. It doesn’t have to be that hard. Here are the basics of serving wine, which are all you really need.
Many customs have accompanied wine drinking through the years. None of them are meant to be intimidating or stuffy. They are just practices intended to enhance the enjoyment of wine.
- “White wine with fish and red wine with meat” is more customary than culinary.
- Red wines are served at room temperature, while white wines, roses, and champagnes are served chilled.
- The stronger the food, the stronger the wine. The lighter the food, the lighter the wine.
- Wine loves air, which revives its sleeping flavors. It is recommended to open the bottle about an hour before consumption and let the wine “breathe”. This ages it a year or so, and allows its flavors to mellow.
- A bottle of wine has to be handled carefully, with the minimum movement possible. Remember, wine likes to sleep, only to awaken in your mouth.
- Red wine bottles do not need to be cleaned or dusted before opening. They are opened on a hard surface. White wines, rose, and Champagne bottles are opened in ice buckets.
- Red wines corks are sniffed to make sure the wine has not spoiled, which gives the cork an unpleasant smell. It is not necessary to smell white and rose wine corks since the wine was refrigerated and the cork will not smell.
Ideal Serving Temperatures For Serving Wine
On the subject of temperature - you may have heard that red wine should be served at room temperature and that white wine should be slightly chilled before serving. These recommendations originated at a time when “room temperature” was lower than is typical today.
Full-bodied and tannic red wines are best enjoyed at not more than 64°F (18°C) and clarets, Pinot Noirs (including burgundies), and then the modern reds - soft, light, fruity and relatively tannin-free for drinking young, at progressively cooler temperatures - down to about 54°F (12°C).
White wines are ideally served between 43°F (6°C) to 52°F (11°C). Red wine or white wine, err on the cool side as they will warm quickly on the table and in the glass.
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1872.shtml
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Curb Cravings With Pine Nuts: Natural Appetite Suppressant
Posted on 20 August 2008 under Uncategorized | No Comments
Curb Cravings With Pine Nuts: Natural Appetite Suppressant
By: Diana Walker
If you have not tried the simple pine nut, you will be amazed at the healthy punch this tiny nut packs. Its key benefit is that it suppresses hunger and tells your brain ?Thanks, but I am already full.? Additionally, it slows the emptying of your stomach, again helping you feel full. These benefits are due to a powerful hormone called cholecystokinin (or CCK.)
Siberians used a handful of nuts to sustain them on long hunting trips and as a way to maintain their energy. Portable, tasty and offering a long-lasting fill, they were the perfect trail mix. Still today, in Siberia, a handful of pine nuts precede a meal, setting the stage for a moderate meal.
Pine nuts are delicious with a mild, nutty flavor and contain certain fatty acids that can help suppress hunger. One ounce of pine nuts (approximately ¼ cup) has 190 calories, 19 g of fat and only 4 g of carbohydrates. They contain more protein that any other nut or seed as well as a variety of vitamins and nutrients such as: vitamins E, B1, B2, and B3, beta-carotene (pro-vitamin A) as well as essential amino acids, copper, iodine, iron, magnesium and zinc.
Pinolenic acid is a polyunsaturated fat that encourages two hormones (including CCK) that suppress hunger. It has been studied extensively and is included in many appetite suppressing diet formulas. It signals to your brain that you aren?t hungry any more. These same hormones are included in both pine nuts and pine nut oil.
The secret of CCK
The secret to pine nuts effectiveness is cholecystokinin (or CCK) which is a peptide hormone gene expressed through the digestive tract, set off by food intake and released into the blood stream. The hormone sends a signal to the brain which indicates satiation. It is also believed that partial digested protein aids in the release of CCK. Pine nuts are exceptionally high in protein at 31%.
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Other health benefits
Additional health benefits of pine nuts include:
Digestive aid
Satiety promoter
Antioxidant protection
Treats gastrointestinal problems
Promotes cardiovascular health
Addresses inflammatory and autoimmune disorders
Incorporating Pine Nuts into your diet
It is easy to add these versatile nuts to your diet in a variety of ways.
They can be tossed into a salad as a nutty addition. Or add them in your next pasta dish or soup for a mild crunch. Pine nuts are an essential ingredient to pesto or can be made into a simple, delicious dip perfect for pita chips or vegetable sticks. Or try them, raw by the handfuls, just like the Siberians.
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1700.shtml
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Preschool Lunch Ideas-Mimi Pizzas For Kids
Posted on 19 August 2008 under Uncategorized | No Comments
Preschool Lunch Ideas-Mimi Pizzas For Kids
By: Marisa Robinson
A yummy quick lunch that is sure to please everyone’s tummy is mini pizzas.
What you will need:
English Muffins (pre-sliced) Whole Wheat preferred if available.
Store Bought Tomato Sauce for Pizza
Pepperoni
Mozzarella Cheese (already grated)
Spoon
Baking Sheet
Popsicle Sticks
Ready to Serve Cut up Veggies (carrots, celery, and cucumber-all three, or just one or two kinds.)
Ranch Dressing
This is a lunch that everyone can help prepare. It is fun to make, quick to cook, and everyone can enjoy it.
Split the English muffins in half. Give each child two halves (one whole English muffin). Go around and put one spoonful of sauce on each English muffin half for each child. Allow the children to spread the sauce with the popsicle sticks provided.
Give each child 5-6 pieces of pepperoni and allow them to arrange them however they like on top of the sauce.
Next, give each child a handful of cheese that they can sprinkle on each English muffin halve.
Put the English muffins on a baking sheet and place them in a preheated 350ºF oven until the cheese is melted and just starting to turn golden.
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When they are ready, with oven mitts, take out the pizzas and allow to cool for 3-5 minutes. Then place the pizzas on plates for the children with some ready to eat cut up veggies and ranch dressing for dipping.
This great preschool lunch idea is great served with milk or juice.
Enjoy!
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1874.shtml
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4 Easy Steps to Wine Tasting
Posted on 18 August 2008 under Uncategorized | No Comments
4 Easy Steps to Wine Tasting
By: Jennifer de Jong
Legend has it that Cleopatra once promised Marc Anthony she would “drink the value of a province” in one cup of wine, after which she drank an expensive pearl with a cup of wine. Marilyn Monroe is rumored to have bathed in a bathtub of champagne. The lure of wine is cross-cultural and going strong. Enjoying wine, once surrounded by pomp and circumstance, is now something that many of us do on a daily basis to enjoy food, friends, and family. There is no reason each experience shouldn’t be as exceptional as taking a bath in Champagne. Knowing a few simple tips about tasting wine can enhance your wine experience by leaps and bounds and easily transition you from a wine lover to a wine expert.
STEP 1 - LOOKING
Fill the glass about one-third full, never more than half-full. Pick it up by the stem. This may feel awkward at first, but there are good reasons: Holding the glass by its bowl hides the liquid from view; fingerprints blur its color; the heat of your hand alters the wine’s temperature. Wine experts can usually tell right away how much a person knows about wine by looking at the way they hold their glass.
Focus on the hue, intensity and clarity of the wine color. The true color, or hue, of the wine is best judged by tilting the glass and looking at the wine through the rim, to see the variation from the deepest part of the liquid to its edges. Intensity can best be gauged looking straight down through the wine from above. Clarity-whether the wine is brilliant, or cloudy with particles-is most evident when light is shining sideways through the glass.
STEP 2 - SWIRLING
Next comes the swirling. This too can feel unnatural, even dangerous if your glass it too full and your carpet or clothing is new. But besides stirring up the full range of colors, it lets the wine breathe a little and releases some of the aroma for examination. The easiest way to swirl is to rest the base of the glass on a table, hold the stem between thumb and forefinger, and gently rotate the wrist. Right-handers will find a counter-clockwise motion easiest, left-handers the reverse.
Move the glass until the wine is dancing, climbing nearly to the rim. Then stop. As the liquid settles back into the bottom of the glass, a transparent film will appear on the inside of the bowl, known as the wine’s “tears” or “legs.” You will often hear people pondering about the legs or showing them off, “Hey look at the legs on this wine!”, but in truth they’re simply an indication of the amount of alcohol in the wine: the more alcohol, the more tears or legs.
STEP 3 - SMELLING
When you stop swirling, and the legs are falling, it’s time to take the next step: smelling. Swirling the wine vaporizes it, and the thin sheet of liquid on the sides of the glass evaporates rapidly; the result is an intensification of the aromas. I’m sure you’ve seen wine snobs do this and you have laughed at them, but stick your nose right into the bowl and inhale.
There’s no consensus about the proper sniffing technique. Some advocate two or three quick inhalations; others prefer one deep, sharp sniff. I’ve seen tasters close one nostril, sniff, then close the other and sniff again. It really doesn’t matter how you do it as long as you get a good sniff in. With practice, and keen attention, you’ll learn how to maximize your perception of aromas, and then how to decipher them.
The world of smell is vast and bewildering.
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As with color, wine’s aromas offer insights into character, origin and history. Because our actual sense of taste is limited to four simple categories (the well-known sweet, sour, bitter and salt), aroma is the most revealing aspect of our examination. But don’t simply sniff for clues. Revel in the sensation. Scientists say smells have direct access to the brain, connecting immediately to memory and emotion. Like a lover’s perfume, or the scent of cookies from childhood, wine’s aromas can evoke a specific place and time with uncanny power.
STEP 4 - TASTING
With the aromas still reverberating through your senses, put the glass to your lips and take some liquid in. How much? You need to have enough volume to work it all around your tasting apparatus, but not so much that you’re forced to swallow right away.
Because you don’t want to swallow, not just yet. It takes time and effort to force the wine to divulge its secrets. I keep a pleasant wine in my mouth for 10 to 15 seconds, sometimes more.
Roll the wine all around your mouth, bringing it into contact with every part, because each decodes a different aspect of the liquid. Wine provokes sensations, too: The astringency of tannins is most perceptible on the inner cheeks; the heat of the alcohol burns in the back of the throat.
First, as you hold the wine in your mouth, purse your lips and inhale gently through them. This creates a bubbling noise children find immensely amusing. It also accelerates vaporization, intensifying the aromas. Second, chew the wine vigorously, sloshing it around in your mouth, to draw every last nuance of flavor from the wine.
Don’t forget the finish. After you swallow, exhale gently and slowly through both your nose and mouth. The retro-nasal passage, which connects the throat and the nose, is another avenue for aromas, which can linger long after the wine is finally swallowed. You’ll find that the better the wine, the more complex, profound and long-lasting these residual aromas can be. With great wines, sensitive tasters and minimal distractions, the finish can last a minute or more. It’s a moment of meditation and communion that no other beverage can create.
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1870.shtml
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How to Make Chocolate Candy - A Fascinating Segment of Cooking
Posted on 17 August 2008 under Uncategorized | No Comments
How to Make Chocolate Candy - A Fascinating Segment of Cooking
By: Korbin Newlyn
If you like desserts, baking, and chocolate, then you might want to learn how to make chocolate candy. Don’t be concerned; the process for creating the majority of candies is easier than you think, and with a some practice, and taste testing, you can come up with chocolate dessert recipes that’s all your own.
Beginning With The Basics
Prior to starting to make chocolate candy, you might wish to begin baking more conventional chocolate desserts, such as chocolate cake or brownies. Chocolate candies such as fudge or toffee are the same as brownies, and you can even integrate these candies into your baked goods for a richer flavor. You can learn a lot of basic recipes for brownies and cakes on various internet sites, and once you get the used to these, you might feel more comfortable moving on to candy making.
You can also make the candies that you see in bakeries and speciality shops; all you will need is the right ingredients as well as a candy mold. With the mold, you can make candies that are in any shape you wish, and you can decorate or garnish the candies to taste.
In the majority of cases, you will have to melt down a certain amount of the chocolate of your choice, and you can add specific flavor extracts depending on the flavor you want the candy to be. You pour the chocolate mixture into the molds, and allow the candy to set. In most instances, the candy will set better, and faster, if you put it in the refrigerator.
Variations on a Theme
You can also make chocolate truffles, which can at times be intimidating for those who do not spend much time in the kitchen. Nevertheless, you can learn how to make chocolate candy by just combining melted chocolate and whipping cream, until it is at its desired consistency. Then, you can use an ice cream scoop to break up the portions of truffles, and put these in the refrigerator to set as well.
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If you still want to know how to make chocolate candy and are not sure you will be able to get it precisely right the first time, you can visit various internet sites like so that you can analyze the recipes as many times as is needed to, and view pictures of the finished product. Keep in mind that you do get to taste each batch you create, so this should be enough motivation to keep trying. Happy baking!
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1842.shtml
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