Summer Food
Posted on 30 September 2008 under Uncategorized | No Comments
Summer Food
By: Christie Gray
Once the warm weather hits, if you’re like me, you don’t like to cook. The stove heats up my whole house, and since I don’t have air conditioning, this is a major problem!
There are some dishes however, that I love to prepare and enjoy in the summer time.
Here are my top ten summer dishes!
1) Gazpacho
This soup is so refreshing, and very healthy too! We prepared this soup for our Vegetarian Cooking class at Thyme to Cook, http://www.thymetocook.ca make it as spicy as your like! My favorite gazpacho recipe is posted on the Recipe page.
2) Pasta Salad
Another summer classic! You can make it with just about anything you have on hand. I like to make mine with cheese ravioli, broccoli, peppers, sunflower seeds and a vinaigrette. I find that using a ravioli makes the dish a lot more hearty. This is best prepared the night before, so the flavour becomes more intense. You can use the stove right before bedtime so the increase of temperature doesn’t bother you as much.
3) Broccoli salad
This is an old favorite. A roommate of mine had me convinced that this was his original recipe. Well, he turned out to be the worst roommate ever, and the recipe turned out to be a classic that I could easily find on the internet. I wish I had known that earlier, I might have kicked him out sooner 
You can find a good recipe here.
4) Veggie Dogs
Since I am a vegetarian, I prefer the meat free version of hot dogs. They are tasty grilled and served on a toasted bun with lots of garlic mustard, and maybe some cheese. Easy, fast and makes me feel like I’m 7 again.
5)Tomato, mozzarella and basil with olive oil and balsamic vinegar
A classic Italian appetizer, easy to prepare and delicious. Use all fresh ingredients from an Italian grocery store for the best results.
6) Alfalfa sprout, tomato and mayo sandwich
My favorite sandwich from the time I was about 8. Toasted multi grain bread, with summer fresh tomatoes, lots of alfalfa sprouts and a bit of mayo!
7) Corn on the Cob
Here in Guelph we have Strom’s corn, which I believe has the best corn I have ever tasted! There are many different varieties, ready to be cooked in whichever way you choose.
Summer Rolls
You can find rice wrappers at any oriental grocery store. Here in Guelph, I prefer to go to Tan Dai.
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You can cater your ingredients to taste. I usually make them with: Smoked Tofu, rice noodles, mint, carrots, and lettuce (a dark green lettuce). You could also use shrimp, peppers, udon noodles, cilantro…. the list is endless. Have all of your ingredients chopped into thin strips and ready, I find little glass prep bowls make this much easier, and they look so cute too! Have a shallow dish of water to dip the rice paper into.
To assemble:
Dip the rice paper in water. Place thin strips of ingredients down center of wrapper. Fold like you would a tortilla, or in any style you choose. Here is a page with some ideas. Place seam down on a serving dish. Continue to make as many as you need. These can be prepared the same morning as you need them, but they will dry out if you make them too far in advance.
Thyme to Cook offers a few wonderful dipping sauces (Thai dipping sauce, peanut sauce) that would compliment this dish perfectly! http://www.thymetocook.ca
9) Portobello mushroom burgers:
Before this year, I was a mushroom hater. The first barbque i went to this year, I was served Grilled portobello mushrooms with Brie cheese. Now, I’m willing to admit that I am a converted mushroom lover.
For best results, marinate the burgers for a few hours before serving. Place on a hot grill, and cook about 5 minutes per side. In the final minute, add cheese if you are serving. I find that Brie makes the best addition, but you could also use provolone, mozzarella or goats cheese. Serve either on a bun or alone!
10) Grilled Fish
fish is light, easy to digest and cooks quickly! There is a wonderful teriyaki recipe at Thyme to Cook. Use your favorite fish, and experiment with the best way to grill it! You can find lots of ideas here.
If you’re looking for a new bar b que, Aqua Mar pools offers some really great ones, along with their top notch pool service. Check out their website, or go to the store on Victoria Road if you have any questions!
You can still eat well when it’s too hot to cook outside! There are lots of ways to grill your favorite foods, or else you can eat your food raw!
Next entry I am going to cover Raw Food and some recipes anyone can try!
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1727.shtml
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Chocolate’s Versatility
Posted on 29 September 2008 under Uncategorized | No Comments
Chocolate\’s Versatility
By: Jon Sherwood
It would be so nice to be able to begin this article with the words, ?Who doesn?t love chocolate?? Unfortunately, there are some poor souls out there who are either allergic to this yummy delight or who, for some unknown reason, think that they do not like the taste of it. Oh, well, that just leaves more for the rest of us.
Chocolate in any form really is an appropriate gift for any occasion. You can give it to someone for nearly any holiday and in the case of some holidays like St. Valentine?s Day, Mother?s Day and Easter; they would almost seem empty without some chocolate.
The other fact about giving a gift basket of chocolate goodies is that even though expensive foreign chocolate may be far superior in quality to the selection that is readily available at your local store, it is still a gift that is just as appreciated no matter where the chocolate comes from. So, while the chocolate that is defined as ?imported? or ?handmade? sounds nice and probably is very nice, don?t let that stop you from creating your own gift basket of local chocolate treats.
If you have your heart set on it and you really want to give chocolates that are imported and unusual, there are many companies that specialize in putting together gift baskets and they can create a chocolate assortment using chocolates from anywhere around the world. It just so happens that chocolate gift baskets are one of the most popular styles of gift baskets because they get such a welcome reception whenever they are given.
The great benefit about giving a gift basket of chocolates as a gift is in its versatility. Whether you are giving a chocolate gift basket to your mother, your sweetie, or to your business associates, chocolate is always an appropriate and appreciated gift. It always seems to express just the right sentiment.
A good chocolate gift basket is one that includes a large variety of chocolate products. Not only a diversity of chocolate candies, but chocolate cookies, cakes, fudge, chocolate covered peanuts or pretzels and even hot cocoa or chocolate flavored coffee. Now, that?s a chocolate gift basket!
You can choose to put these baskets together yourself or you can order one from a local gift basket company or a company online. The average price of a chocolate gift basket that you can have delivered runs from about $50 to $200, depending on its size and the variety of items in the basket. Of course, you can always make the gift yourself and you may be able to purchase a lovely basket and different chocolate items for less that having one specially made and delivered, but you probably won?t be able to include all of the variety that a gift basket company can.
Once you decide on whether you will use a company that specializes in gift baskets and put in an order or if you decide to make one yourself, a chocolate gift basket can be given for absolutely any occasion. For instance, a basket of mugs, hot cocoa mix, cookies and chocolate treats would be perfect as a gift for a family on Christmas Eve. Place all of the items in a Christmas themed decorative basket or dish or even a Santa?s sleigh and add a bow. What a lovely way to say, ?Merry Christmas.?
How about the Superbowl? If you are invited to a Superbowl party, don?t come empty-handed. Throw some homemade or store bought chocolate snacks in a football shaped bowl or a football helmet and watch everyone move you out of the way in order to gather around it.
Baskets, chocolate, and Easter naturally go together. Put them together and create a beautiful centerpiece for the holiday table or make one for your office to share as the holiday approaches.
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Mother?s Day and Father?s Day are two more occasions when a delectable chocolate gift basket would be appreciated. In order to add some originality, place the chocolate selection in a beautiful crystal bowl or vase for Mom and in a cigar humidor or a toolbox or tacklebox for Dad.
Even Independence Day can be an excellent occasion for giving chocolates. Add little American flags to the candies and present the whole gift in a star shaped container. You can even add streamers or string-pulled confetti poppers to the container in order to help celebrate the fireworks later in the evening. Or, if you know someone who will be camping out this summer, a great gift basket is to make a ?S?more themed basket?. Fill a bucket with chocolate bars, graham crackers and marshmallows and let the fun ensue.
Halloween is an easy holiday to celebrate with a chocolate gift basket. There are different varieties of available candy everywhere and you can readily find a basket or a container in the shape of a jack-o-lantern or witch?s cauldron. This is another wonderful creation to make and then set out at work for your co-workers and visiting clients to partake in.
Besides holidays, there are birthdays, anniversaries, housewarming parties, graduations, baby and wedding showers, and ?just because I love you? occasions. Add some chocolate covered popcorn with a favorite movie and create a great any occasion gift. Another way to use chocolate in a gift basket is to fill it with chocolate treats all from one area of the country or the world. This is a welcome gift for someone who is from that area to remind them of home.
In addition, a chocolate gift basket is great as a way to help cheer a friend who is down. A small chocolate gift basket is also a perfect gift for all of your children?s teachers and it makes a lovely thank you gift for anyone else, as well.
Next time you are facing an occasion and you need to bring a gift, don?t forget the sweetest gift of all, a gift of chocolate. It may be one of the simplest gift baskets to put together, but it is one of the most appreciated. Just tell everyone that they can begin their diets next week.
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1776.shtml
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Champagne or Sparkling Wine?
Posted on 28 September 2008 under Uncategorized | No Comments
Champagne or Sparkling Wine?
By: Evelyn Whitaker
Many people don’t realize it, but there is a difference between sparkling wine and real champagne. Champagne is only champagne if it comes from a certain area of France and it actually says “Champagne” on the label.
Beside the fact that Champagne is only made in France, there are other strict guidelines to how Champagne is made.
Unlike most wines, champagne goes through a secondary fermentation process which is done in the bottle. That’s what causes natural carbon dioxide gas to get caught inside. This trapped co2 is what causes the bubbles.
Sparkling wines do not go through a secondary fermentation process. Sparkling wine is made from regular wine with co2 injections. This is done the same way as when they make coke or any other type of soda.
But does sparkling wine taste the same as champagne? The answer to this is that they may taste close, but the real difference can be told with a taste test. Champagne is bubblier and a bit lighter and sparkling wines will always carry a taste from the region they are from. Most people tend to prefer the real champagne.
The best way to chill champagne is not in the freezer, but rather in the refrigerator for not more than a couple of days. Better yet, 30 minutes before you are ready to drink the champagne, put it in a champagne cooler that is filled with equal parts ice and water and chill.
When you are ready to open the bottle, make sure that it is always pointed away from yourself and anyone else. To be on the safe side, keep your thumb on top of the cork and with your other hand separate the wire from the bottle. Hold the cork and top part of the bottle firmly in your hand while holding the bottom of the bottle with your other hand. Slowly turn the bottom of the bottle. You do not want the cork to pop, but in case it does and champagne comes pouring out of the bottle do not turn the bottle upright, but rather at an angle which will stop the flow of champagne.
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Labels can tell you more than whether the champagne is a vintage or not. You can also tell how dry the champagne is. For example, “Brut” is the driest of champagnes with almost no residual sugars. Extra Brut, Brut, Extra Dry and Dry are the four different levels of dryness you can get. It can be misleading because by the time you get to “Dry” you are actually drinking champagne which is more on the sweet side.
What type of glass should you use to drink champagne from? It all depends on how many bubbles you want your champagne to have. Narrower glasses or flutes keep the bubbles in the best. If you were to pour champagne from a flute to a martini glass, you would see almost of all the bubbles disappear. But this does not mean your champagne has gone flat. Pour it back into the flute and the bubbles will come back.
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1717.shtml
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Caramel Apples the Perfect Gift for Any Occasions.
Posted on 27 September 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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Different Types Of Refrigeration
Posted on 26 September 2008 under Uncategorized | No Comments
Different Types Of Refrigeration
By: Glenn Day
Each and every day, millions of people in the United States use a refrigerator. Many businesses depend on them as they are crucial to maintain our foods safety. When it comes down to it, refrigerators are so commonplace in our day, it is hard to imagine people would add chemicals or use ice to keep things cool. Beyond the refrigerator in a home setting, most people never even think of the extensive technology required to keep commercial and industrial food appropriately cooled at all times. Generally speaking, equipment is needed to protect and store goods, largely food, during shipping by road, rail, air and sea. Without the ability to do this, food would have no way of being moved from one area to the next without spoiling.
Domestic vs. Commercial Refrigeration
Domestic Refrigeration: This type of refrigeration is one that is familiar to most homeowners. Refrigerators and freezers that you keep in your home fall under this category. This is the type of unit that is used to keep food cold in a residential environment.
Commercial Refrigeration: This type of refrigeration holds and displays frozen and fresh food in retail stores, as well as other like establishments. In most cases, this type of refrigeration is farther advanced than refrigerators that you would find in residential homes. As you can imagine, it is crucial that many commercial establishments keep their refrigerators up to date with food safety regulations. This ranges from retail stores to restaurants and many more.
Food processing and Storage: This type of refrigeration is used to preserve process and store the food from its source to the wholesale division.
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There is also a large variety of specialized equipment that may be required to protect and store foods when being shipped by road, rail, air, and sea. In other words, the food cannot thaw out just because it is in transit. Instead, special equipment is used to make sure that food is kept at the appropriate temperature regardless of transportation method.
All in all, there are many different types of refrigeration that help to ensure the overall quality and safety of food.
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1716.shtml
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Host A Wine Tasting Party
Posted on 25 September 2008 under Uncategorized | No Comments
Host A Wine Tasting Party
By: Jennifer de Jong
A Wine Tasting Party is an ideal way to get friends and family together to learn about wine and experiment with new or unusual varietals. It can help to break the ice and give your partygoers some great conversation down the line. I myself had a wine tasting bridal shower. Rather than the usual shower games we tried different wine and paired yummy food with it. It was a great icebreaker and gave guest that didn’t know each other something to chat about.
There are different styles of wine tasting parties that you can throw. Two general tasting terms you may want to know are, Vertical Tasting and Horizontal tasting. These are tasting terms used regularly in the wine world. A Vertical Tasting consists of tasting wines from several different vintages or years, that were produced by one winery. A nice example of this would be tasting Cabernet Sauvignon from Clos Du Bois spanning the “90″, “91″, “92″, and “93″ vintages. This would let the tasters see how each vintage compared to the next and also judge the aging process.
A Horizontal Tasting consists of tasting wines from the same vintage or year, represented by several different wineries. A nice example of this would be tasting Cabernet Sauvignon from Joseph Phelps, St. Francis, Chateau Souverain, and Robert Mondavi all from the “1990″ vintage.
To make your event a bit more challenging, you can also offer a “blind tasting” experience. In this case, you pour each wine without identifying the label, allowing guest to incorporate all of their senses to identify different aspects of the wine. For example you can give the labels’ descriptions and see who can match the descriptions with the wine. Or score who is able to recognize the most about each wine giving a point value to characteristics such as varietal, country of origin, vintage, price range or whatever you think would be fun. The guest that is able to identify the most wines or characteristics correctly wins a prized bottle of wine or perhaps a book on the art of wine tasting.
Yet another option is to do a food focused wine tasting party. For this style of party I would suggest choosing 3 reds and 3 whites. You can pair wine with food and/or cheese and the guests can decide which goes best with which type of food. Or you can make cards up to point out why each wine goes with each food, leaving out any competition and just highlighting the wine and food.
I would suggest keeping decorations simple. It is best to use white table clothes or place mats when doing a wine tasting so that when you hold your glass against it you see the true color of the wine. If you are using candles it’s best to use unscented so that it doesn’t interfere with the aroma of the wine.
Design a tasting card that specifies the type of wine, the producing vineyard, the year and a brief description of the wine (usually found on the wine’s label). Make sure that each guest has their own tasting card to record the wine’s distinct appearance, aroma, flavor, and cheese pairing nuances.
It is also nice to have a place mat designating where each wine will go. This helps to keep everyone on track and from getting the glasses mixed up.
Have enough wine for approximately 1 ½ ounces per tasting sample (1 bottle usually serves 10 tasting samples) and a few extra bottles for drinking after the tasting is finished. People usually like to further enjoy the wines they just tasted.
Provide simple hors d’oeuvres for the guests between wines, allows for guests to cleanse their pallets and sets them up to fully experience the next wine. You also want to limit the chances of your guests over-indulging and driving home intoxicated. Some good choices are mild cheese and crackers, bread, oyster crackers, popcorn (very nice with champagne), and nuts.
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Typically, when tasting wines, you will want to work from dry to sweet with white wines and progress from light to full-bodied with red wines. Have your guests sample each wine by itself, assessing the wine’s unique color, smells, flavors and then introduce the appropriate cheese pairing and have them reassess the wine’s qualities in light of the subtle flavor changes.
I like to pour all of the wine ahead of time and then let my guest sample the wine at leisure adding their own notes to the “scorecards” and sampling the different munchies. You can also have a designated leader to talk about each wine as you go through the wines to have a more structured tasting.
After the tasting is over collect all the scorecards, core the wines, tally each taster’s score and then rank all the wines. Have a quick announcement to go over the favorite wines and/or the winners. Give out any prizes you may have and then encourage everyone to enjoy some more food.
Some tips and things to have on-hand at your wine tasting party are:
Bottled Water or Pitchers of Water -Room temperature bottled water is best. If it is too cold it can numb you tongue a bit and that may effect you wine tasting. Guests may also use it to rinse their glasses between wines if a new wineglass is not provided for each wine.
Wine Opener and possible a spare so that you can have a friend help you open all these bottles of wine.
Spit Buckets-Some guests will spit a bit since they are tasting so much wine. These buckets may also be used to pour water into, if folks are rinsing their glasses. I’ve seen small fish bowls used, metal Champagne buckets, cardboard cups, and Tupperware bowls. I like to let everyone know ahead of time that it is very okay to spit! Some people may not know that it is proper and ok to spit.
Pens and Tasting Note Sheets or Scorecards - Lots of people will want to take these home with them so that they can remember the great wines they tried.
A Wine Place Mat for each taster (contains a pattern for placement of wineglasses).
Wine Glasses-A 12oz. (or bigger) glass for everyone. Try to have the same style for each taster. Some hosts rent glassware and actually provide a new glass for every person, for every wine. It is a nice touch but can be a bit of a hassle to rent a bunch of glasses. If you are going to insist that each guest reuses the same wine glass through out the evening then provide enough bottled water.
Food - Prepared in advance.
Prize - (optional) for a blind tasting winner
Humor - encourage your guests to share their thoughts and humor on each wine
Music - It’s always nice to have a good selection.
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1871.shtml
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Wine For The Rest Of Us
Posted on 24 September 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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Tips To Making Your Crockpot Cooking Better
Posted on 23 September 2008 under Uncategorized | No Comments
Tips To Making Your Crockpot Cooking Better
By: Jeff Jones
The crockpot may be the perfect cooking appliance for a new cook. It’s no wonder it’s become so popular in so many American Kitchens. You add the ingredients and turn it on. Let the slow cooker do the rest! Plus, it’s really hard to mess up a crockpot recipe.
Here are some tips to make your slow-cooking better.
The best crockpots have a removable liner. The crockpots that have built-in liners are very difficult to clean. You will enjoy cooking in an appliance that is easy to care for. There are many inexpensive models of crockpots available now.
Try to buy a crockpot that’s big enough to hold more than the normal amount of food you will need. That way, you’ll have extra capacity available when you need it unexpectedly.
Make sure not to over-fill the pot when you are adding ingredients. The experts recommend filling it between one-half to two-thirds full maximum. This will facilitate even cooking and avoid the mess when it bubbles over.
Many crockpot recipes call for some sort of meat. Some of the best pot roasts and chicken dishes I’ve had have come from a crockpot! Remember when slow cooking meat to trim off excess fat. Due to the prolonged cooking in a slow cooker, that excess fat can really get cooked in giving your dish an odd taste.
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As for cooking time as directed by recipes - keep in mind that one hour on high in a crockpot is equal to about 2 hours on low. If your slow cooker recipe calls for a four-hour cook time on high, but you want to eat in eight hours, cook your dish on low.
Crockpot cooking can be easy, fun and really tasty. Check out our assortment of crockpot cookers at http://www.searchkitchenappliances.com/Small-Kitchen-Appliances/Cookers-Steamers
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1863.shtml
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Buying Wine, Step 1: Pick A Wine Store
Posted on 22 September 2008 under Uncategorized | No Comments
Buying Wine, Step 1: Pick A Wine Store
By: TastingSpace
I’m not a wine connoisseur. I don’t even own a decanter. (Some of my married friends own several.)
But I like wine, especially trying different kinds. There are tons of resources out there to help you learn about wine. But I don’t have time to read them. So I learn by doing, or . . . by drinking.
My only problem is knowing which bottle to pick. If you put me in a wine store with over a thousand bottles, I either need a sommelier or a psychiatrist.
I usually start by studying the notes that hang by the bottles. The ones with names attached to them like Wine Spectator or Robert Parker or Bill, the stocker. I contemplate the pictures and colors of the label. I analyze the pricing structure and weigh costs and benefits. Then after an hour or so, when I’m completely frustrated, I make a completely arbitrary decision.
So I’ve come to this conclusion. I need help. And, since my shrink has his limits, I need to find a wine store with people who can help me through the process of buying a good bottle.
All wine stores are not created equal. Here are some of the factors to think about when choosing a wine store:
1) Selection
Don’t be fooled. Having thousands of bottles is not the same as having a good selection. Many large liquor stores stockpile wine with labels that are heavily advertised and sold with the largest discount. You may walk into a store and think you’ve got thousands of choices, but all you really have is same bottles repeated over and over.
What makes a good selection? Look for a store: (1) with a knowledgeable wine buyer and (2) with a variety of tastes, regions, and prices. A good selection will offer both wines that are familiar and unique. Why is selection important? Think of it as playing the odds. You’re much better off choosing from a few hundred wines tasted by a knowledgeable buyer than from several thousand that were trucked en masse.
2) Storage
If you walk into a store and start to sweat, turn around. Wine should not be stored at temperatures over 80 degrees, or it will lose its flavor. That’s why wine is usually made and stored underground. Avoid large warehouses where the temperature may be hard to control. Seek out a wine store where the workers are happy wearing sweaters in the summer. It’s likely that the wine will be well-cooled and happy too.
3) Information
A good wine store is a good source of information. Don’t be afraid to ask a lot of questions and seek out staff recommendations. Many stores in Kansas City offer wine tastings, which are a great opportunity to try before you buy.
4) Price
Of course, wine prices vary widely, and I’ve never found one store that’s consistently cheaper. Even the big discount shops are not always money savers. After you’ve found a store that you like based on the other three factors, you can save money by subscribing to that store’s newsletters or joining its tasting club. Often, stores send out special deals and offerings to these customers first.
A special fifth category is convenience. This matters especially when you?re buying in bulk, or if you are looking for a quick pick-up on the way home from work. It’s good to know where several good stores are in town, so that you’ll know which one to hit whenever the feeling strikes.
Here are my picks (in no particular order) for great wine stores in Kansas City:
1. Cellar and Loft. Located in Brookside, this little shop is much more than meets the eye.
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2. Cellar Rat. This unique boutique in the Crossroads is the anti-superstore of wine. Cellar Rat prides itself on offering a hand-picked selection with personalized service. Cellar Rat’s restored building is impressive itself. The 5,000-square-foot shop at also carries artisan beers, gourmet meats, cheeses, spirits, cigars and chocolates. 1701 Baltimore Ave., Kansas City, MO (816) 221 9463.
3. Vino 100. If you are in South KC, you should check out Vino 100. Vino 100’s concept is to offer over 100 bottles of wine for $25 or less. The store is well-organized and the also offers a unique selection of cigars, single-malt scotch, cognacs, port, smoking accessories and wine gifts. 13135 State Line Road, Kansas City, MO, 64145 (816) 941-VINO (8466).
4. Lukas Liquor / The Wine Bar. If size matters to you, Lukas Liquor bills itself as the midwest’s largest merchant of fine wines, spirits, and malt beverages. It has recently expanded by adding the Wine Bar, which offers cooking classes, event space for corporate teambuilding or meetings, and regular wine and liquor tastings. 13657 Washington Street, Kansas City, MO 64145, (816) 942-8707.
5. Rimann Liquors. No matter where you are in Kansas City, there is likely a Rimann Liquor nearby. Stores are located in Lenexa, Prairie Village, and most recently, in Briarcliff. For three years in a row, Food & Wine Magazine named Rimann in its list of ?Top Wine Shops in America? based on selection, service and advice. Briarcliff: 4155 North Mulberry, Kansas City, MO 64116, (816) 587-3399; Prairie Village: 3917 Prairie Lane, Prairie Village, KS 66208 (913) 236-5311; Lenexa: 15117 W. 87th St. Parkway Lenexa, KS 66219 (913) 492-1604.
6. Ensimnger Liquors. Ensimnger offers a variety of wine personally selected by its proprietress, Judy Ensminger. It’s Judy’s belief that “there are no bad wines, just different wines for different events.” 11052 Quivira Road, Overland Park, KS 66210 (913) 469-9006.
TastingSpace.com is Kansas City’s exciting new online restaurant guide. Eat. Drink. Taste KC!
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1692.shtml
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Hot White Chocolate From The Ancient Cacao Bean
Posted on 21 September 2008 under Uncategorized | No Comments
Hot White Chocolate From The Ancient Cacao Bean
By: Dean Forster
There are almost endless possibilities when it comes to choosing and buying chocolate. There are as many chocolate assortments on the market as many people’s tastes for this treat. The term chocolate includes a number of foods that are produced from the seed of the tropical cacao tree, native to lowland tropical South America. People used to drink liquid chocolate beverages as back as 3000 years ago by the native Mayans and Aztecs. Chocolate is also associated with the Mayan god of fertility. A lot of the hot white chocolate consumed today is made into bars that combine cocoa solids, fats like cocoa butter, and sugar.
White chocolate is a special chocolate type. One of the first things you should know about it is that although it is called chocolate, white chocolate isn’t really chocolate at all.
Yes, the white assortment comes from the same cacao plant, but it turns white because of a different production process. White chocolate was first made in New Hampshire after World War I and of course, hot white chocolate first appeared back then but only with isolated requests. Hot white chocolate isn’t as popular as generic hot chocolate is, but it has way more demand than it had in those days.
Chocolate is made from useable items extracted from the ancient cacao bean. While dark chocolates use the cocoa powder ground from the seeds, the versions of white use only the butter. Actually, this is the reason for which the hot white chocolate has that very light color. White chocolate contains neither chocolate liquor nor cocoa solids. Because of this fact, the lack of chocolate syrup from its creation process, the U.S. Food and Drug Administration does not even consider white chocolate at all to belong to the chocolate family. Some people also state that hot white chocolate hasn’t got anything to do to hot chocolate in anyway.
To create this delicious treat, producers use cocoa butter, milk solids, vanilla, sugar and lecithin; these being its main ingredients of course, for hot white chocolate, all of these are powdered (or should be). If real, natural cocoa butter is used, the result is a better tasting, higher quality product. Other producers will not use natural cocoa butter, but vegetable fats (these products are known as confectioner’s coating or summer coating). Doing so, they end up with a lower quality chocolate product.
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When they are made with natural cocoa butter, white chocolates have an ivory color. They are a tasty combination of cream and vanilla and no producer making white chocolate using vegetable fat will ever manage to match it in taste. You can also distinguish white chocolate made using cocoa butter from that made using vegetable fats by their consistency, taste and ability to be stored. White chocolate can be stored for many months before it expires. You can find out more about chocolate including recipes at http://www.gourmetdarkchocolatetruffles.com
White chocolate is very delicate by nature. It melts quite easily and it will scorch even easier. White chocolate can also be difficult to work with. When melted, the cocoa butter can split and create an oily compound that can be recovered by re-emulsifying.
If you want to melt white chocolate in your kitchen for making other treats (such as ganache or chocolate fondue), take care and slow the entire process down to be sure you do not ruin it.
White chocolate is usually used for decoration of milk or dark chocolate confections.
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1797.shtml
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Curb Cravings With Green Tea: Helps The Body Burn Fat
Posted on 20 September 2008 under Uncategorized | No Comments
Curb Cravings With Green Tea: Helps The Body Burn Fat
By: Diana Walker
Green tea has a long history of healthful benefits and its qualities are significantly more effective than black tea. Both teas come from the carnellia sinensis plant but green tea leaves are steamed rather than fermented like black and oolong teas. This prevents a powerful anti-oxidant, epigallocatechin gallate (EGCG), from being oxidized and therefore diminished.
Antioxidant Properties
Most of us have heard of the positive effects red wine can have on a fatty diet and its healthful benefits on heart disease. High amounts of catechins polyphenols, particularly EGCG, are present in green tea. And EGCG has twice as much resveratrol as red wine, making it a powerful weapon towards lowering cholesterol, inhibiting blood clots and negating the effects of a fatty diet.
EGCG is also used to treat diabetes and is reported to have glucose-lowering effects. In addition glucose can cause a person to feel hunger and by controlling insulin levels, you control appetite. Try drinking a mug of green tea at the first hunger pain and you are well on your way to managing your appetite.
Thermogenesis
Thermogenesis literally means heat generation. Green tea increases thermogenesis in the body, becoming a potent appetite suppressant and increasing fat oxidation, helping the body to use fat as an energy source. This means the body is preferentially burning fat over protein.
Green tea also raises the body?s metabolism, increasing the rate at which calories are burned. In a recent study, the combination of green tea and caffeine burned more calories than those given a placebo.
Add to its thermogenesis benefits, green tea also has energy-boosting properties, which makes it a perfect breakfast tea or mid-afternoon pick me up.
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Adding Green Tea to Your Diet
Green tea has become so popular that it can be found in mainstream grocery stores as well as gas stations and convenience stores. There are many flavors and varieties of green teas so you will be sure to find a combination of flavors you?ll enjoy.
Consider also adding green tea water to some cooked foods. Adding tea to a pot of boiling pasta will affect the flavor in a fresh new way. Toss that same pasta with pine nuts, pesto and a dash of olive oil and you have a healthful dish with many antioxidant properties. Challenge yourself to find new and exciting ways to add green tea to your diet.
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1701.shtml
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Top 10 Fruits in Filipino Cuisine
Posted on 19 September 2008 under Uncategorized | No Comments
Top 10 Fruits in Filipino Cuisine
By: Carlo Villamayor
If there?s one thing Filipinos are blessed with, it?s the abundance of tropical fruits in the country. We literally have hundreds of species of fruit, most of them edible and many a vital part of Filipino food and culture. You may not see a lot of them if you?re in the city, but take a drive in the provinces and you?ll see miles and miles of fruit plantations.
Many of our fruits are considered exotic and valuable in other countries, so we?re lucky to have them in our own backyard. If the only fruits you know are apples and oranges, it?s time you broadened your palate. Here are ten of the best fruits in Filipino cuisine.
1. Mangoes
The ubiquitous national symbol of the Philippines, the mango is known for its sweet, tart flavor and juicy flesh. Guimaras mangoes are said to be the sweetest in the world, although the Davao and Zambales varieties are in close contention. If you?re not into sweets, green mangoes might be more to your tastes. Filipinos are the only people who eat mangoes raw?usually with bagoong (shrimp paste), salt, or sugar.
2. Bananas
Philippine bananas can be eaten by themselves or used in cooking, usually for snacks (turon and banana cue) or Filipino desserts recipes (banana cake, pancakes). There are several varieties, from the finger-sized senoritas to the large, spotted Cavendish. The saba bananas, more correctly called plantains, are thicker and often used with soups and meat dishes.
3. Pineapples
Like mangoes, Philippine pineapples are unrivaled when it comes to taste and quality. They?re said to be infinitely sweeter than Hawaiian or Australian pineapples, which are more popular outside the country. While it?s generally sold neatly peeled and sliced, Filipinos consider it a waste of perfectly good flesh. What they do is peel it as thinly as possible and painstakingly take out each ?eye,? so that all of the flesh stays intact.
4. Papaya
This is one of the most widely grown fruits in the country; many people even have trees in their own backyards. Although not as sweet as mangoes or bananas, they?re one of the old-time favorites simply because they?re there all year. Ripe papayas are best eaten fresh and chilled, while semi-ripe ones are often sold with a salt and vinegar dip. Raw green ones are used in many Filipino food recipes, such as tinola (chicken stew) and atsara (pickled salad).
5. Langka
Langka or jackfruit is far from inviting on the outside, with its large, irregular body (it?s the largest tree-grown fruit in the world) and its thick, spiky shell. Outside Asia, it?s usually sold canned and in syrup, but most locals will tell you it?s best eaten fresh. The flesh is sweet and chewy, and the seeds are soft and slightly sticky. Langka seeds are used in many Filipino recipes, often cooked in coconut milk and mixed with meat, vegetables or other spices.
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Top 10 Fruits in Filipino Cuisine
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Top 10 Fruits in Filipino Cuisine
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Top 10 Fruits in Filipino Cuisine
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Top 10 Fruits in Filipino Cuisine
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7. Watermelon
Watermelons are said to be the ultimate summer fruit. The cool, sweet juice and crunchy flesh make it a popular dessert on hot days. Eat it in fresh wedges or use it to make a nice summer cocktail. Red watermelons are the most popular variety, but yellow watermelon is also remarkably sweet and definitely worth a try.
8. Calamansi
Fondly called the Philippine lemon, calamansi is often considered a vegetable because of its wide use in Filipino viands and meat dishes. It?s extremely easy to grow?most households have a calamansi bush in their garden?and can be used in practically every dish. Use it to season chicken and pork, fix quick sauces, or flavor up your tea.
9. Avocado
Avocados go for up to $2 (P100) apiece in the U.S., whereas in the Philippines you can get at least three large pieces with the same value. This sweet, fleshy fruit is currently all the rage in Western countries because of its newfound health benefits?it?s rich in potassium, and vitamins B, E and K. Kids like to eat this sweet, fleshy fruit sweetened with milk or sugar; others use it in shakes, salads and desserts.
10. Durian
Durian is one of those fruits you either love or hate. Many people are put off by its foul odor, but once you get past that, the sweet, chewy flesh is more than rewarding. It?s one of the most valuable tropical fruits; it?s fairly expensive even in the local market. It is usually eaten fresh, but many stores sell durian shakes, durian candy, and even durian ice cream.
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1764.shtml
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The Secret Of A Great Drink!
Posted on 18 September 2008 under Uncategorized | No Comments
The Secret Of A Great Drink!
By: Elizabeth Ellis
What do you do when you?re down with flu on a cold rainy night? Or you just need a break from your clutter of work? What do you reach for every morning on the breakfast table?
Drinking a cup of beverage, be it coffee, hot chocolate or simply a cup of hot milk, is just one of those things that you do as part of your daily routine.
However, we usually do not realize what it is that helps make this moment a good one. It is of course, none other than that favorite mug that each of us definitely own. As we are creatures of habits, we tend to use the same mug every single time we have our drinks, till the mug sees its first crack sign or till it?s broken.
But sometimes, we do get bored of using the same mug repeatedly, forcing us to make our way into that store to find another one to help us to begin our day. Most of us would like to find a funky one to replace our old mug, but the choices available seems to be those dainty floral patterns or colored mugs, or those ?World?s greatest dad!? or ?My friends visited New York and all I got was this lousy mug!? types of mugs. Living in such a cliché world, how on earth are we going to find a mug that is creative or unique enough to go with our coffee every morning?
What if I told you that you are now able to create a mug personalized according to your liking? May it be a simple phrase from the bible, some cute cartoons, a picture of your sports fan, loved ones, or even you! The search is over! Technology these days are so frighteningly advanced that you can create these mugs in a blink of an eye. The quality of the imprinted photos does not fade with every rinse and wash. Trust me, these photo mugs still retain their vibrant image exactly like the day you got it although it has been coated with enormous amount of saliva and soap over the years.
What is so amazing about these personalized photo mugs is that they are more functional and better utilized than the average-normal-over-the-counter picture frames. These cute and innovative mugs do not only serve as decorations but also they do not accumulate dust and needs regular cleaning. Unlike photo imprinted T-shirts, they do not fade or get wrinkled. It also does not make you feel bad whenever you throw a T-shirt with your best friend on it into a washing machine and watched it being spun and squished dry. These mugs are the perfect gift for any occasion, be it birthdays, weddings or just a token to celebrate the greatest of friendships. The most important aspect of a gift is not measured by the price value (as much as it is wrongly assumed in this materialistic world) but rather how personal it is to a person. I believe that by transforming a normal looking mug into a personalized one complete with pictures that captures a moment in time which means a lot to them, forever embedded in a mug. That is pretty much as personal as you can get.
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So why wait any longer, get your own photo mug today at your nearest store. It is guaranteed to make that cup of coffee, hot chocolate or fresh milk taste much better than any you have tasted before.
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1695.shtml
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Pastries in Filipino Cuisine
Posted on 17 September 2008 under Uncategorized | No Comments
Pastries in Filipino Cuisine
By: Carlo Villamayor
There?s no better way to cap off a hearty Filipino meal than with something light and sweet for dessert. No, not ice cream or milkshakes, although those are great too?we?re talking about native Filipino desserts. If you think sweets have no place in Filipino cuisine, you can?t be further from the truth. From simple sugar-raised doughnuts to elaborate cakes, there?s always a sweet Filipino food that?s sure to satisfy that sweet tooth.
But one dessert that deserves a mention is the Filipino pastry. Although not as popular as our kakanin or rice cakes, Filipino pastries are a steady favorite in many regions. They?re also a great start if you want to bake your own Filipino desserts recipes. They don?t require as much attention as kakanin, but they give you just the same sweetness. Here are some of the most popular pastries in Filipino cuisine, plus some recipes to help you get started.
Buko Pie
It?s hardly surprising that one of our favorite desserts comes from our top fruit export. Outside the country, buko pie is sold in pre-packed frozen slices, so we?re lucky to get it here fresh and hot, not to mention cheap. It is a popular pasalubong for people who go south of Luzon, particularly to Laguna, Quezon, and Batangas. The filling is made from young coconut flesh mixed with macapuno, coconut milk, cream, and sometimes caramel. Most bakeries carry a cheaper version of the pie made from sweetened coconut juice and flour. If you feel like making your own, here?s an easy recipe you can try.
Buko Pie
Ingredients:
2 c all-purpose flour
2/3 c shortening
1 egg yolk
¼ c cold water
1 tsp salt
1 tsp vinegar
4 c shredded coconut meat
300ml condensed milk
2/3 c cornstarch
1 c coconut water
Procedure: Preheat your oven to about 435oF. In a bowl, combine the salt and flour and cut in the shortening until they form pea-sized pieces. In a separate bowl, mix the egg yolk, water and vinegar, then add to the flour mixture. Mix until the dough is soft and pliable. Split the dough into two balls, one part a bit bigger. Roll out the bigger dough until it?s slightly bigger than your pie plate. Fit into the plate and let hang over the sides. Roll out the smaller dough, then set aside.
In a saucepan, combine the remaining ingredients and cook until thick. Let it cook for about 15 minutes, then pour into the crust. Cover with the smaller dough, seal the edges, and bake for about one hour.
Boat tarts
For a quick, cheap sugar fix, boat tarts are your best option. These are small, open pastries with a filling of caramel, langka (jackfruit), mango, or some other sweetened fruit. You can find them pre-packed in most groceries and cafeterias. They are a popular dessert for school lunches, mainly because they are fairly cheap and go well with most Filipino food recipes.
Pastries in Filipino Cuisine
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Pastries in Filipino Cuisine
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Pastries in Filipino Cuisine
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Pastries in Filipino Cuisine
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Pili Nut Tarts
Ingredients:
1 kg all-purpose flour
½ kg ground pili nuts
1 cup butter
1 cup sugar
1 cup condensed milk
1 cup ice water
Procedure: Mix the flour and sugar, and cut in the butter until they form small pea-sized balls. Slowly add in the water, stirring along the sides to help the dough hold together. Form the dough into small balls, then roll out about 1/8 inch thick. Press into tart molds and prick the sides and base with a fork. Bake the dough for about 20 minutes. Meanwhile, mix the condensed milk, sugar, and ground nuts. Pour into the baked crusts and top with pili slices. Return to the oven and bake until the filling turns golden brown.
Macaroons
Filipino macaroons are made with coconut shavings, which make them chewier than flour-based American ones. It?s actually one of the easiest Filipino cooking recipes, so it?s a great starter recipe for beginners. This one puts an unusual twist on the basic recipe.
Pandan Macaroons
Ingredients :
1 cup desiccated coconut
½ cup coconut cream powder
1 tsp pandan extract
¼ cup melted butter
1 ¼ cup sugar
¼ cup bread crumbs
3 eggs, separated
1 ¼ cup warm water
green food color
salt to taste
Procedure: Preheat your oven to 320oF. Grease a baking pan with butter and sprinkle a little flour to coat. In a bowl, mix the water and coconut cream powder, then set aside. Beat egg whites until they get foamy, then beat in the yolks. Combine the bread crumbs, desiccated coconut, sugar, salt, and butter. Add in the egg mixture, dissolved coconut cream, food color, and pandan extract. Mix well and pour into the pan. Spread evenly and shake down to compact the batter. Bake for about 20 minutes or until the sides are browned.
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1806.shtml
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Barbacoa ? Grilled Sheep From Mexico
Posted on 16 September 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. After this is over, keep watch that the internal temperature of the beef does not exceed 160 ? 170 degrees.
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.
Barbacoa ? Grilled Sheep From Mexico
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Barbacoa ? Grilled Sheep From Mexico
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Barbacoa ? Grilled Sheep From Mexico
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Barbacoa ? Grilled Sheep From Mexico
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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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