Food Health Vitamins Articles

Christmas Cookie Recipe: Chocolatey Church Windows

foodhealthvitamins — Sun, 07 Sep 2008 20:08:46 +0000

Christmas Cookie Recipe: Chocolatey Church Windows

By: Tina Musial

When it comes to the holiday season, there are just certain things we can?t live without. Or at least, there are certain things we think we can?t live without. One of those items for me is a family Christmas cookie recipe that has been handed down for at least three generations. It?s called Church Windows.

Now, this nifty little cookie gets its name because it resembles a stained glass ?church? window. The chocolate will form the frame and the marshmallows are the colored ?glass? inside. Take my word for it, because if you see a plate of these cookies go by, grab one. I?ve never seen anyone sit and study the design, only devour the cookie.

Even though this cookie doesn?t have any decoration on it that resembles Christmas, like a tree or Santa Claus, it is only made near the holidays. Why? I?ll never know, nor will I ever make it during a ?non-holiday? time of year! Family tradition says so!

So, what makes this little cookie so great, you ask. First, it is simple to make. The kids can play a large role in making them, however they need supervision since it involves use of the stove. Second, they are very colorful and brighten up any holiday dessert table. Last, they have chocolate in them! What else needs to be said? Without further ado, here is the recipe for Church Windows.

Church Windows

1 package semi-sweet chocolate chips (milk chocolate won?t work, I?ve tried)

1 stick margarine (NOT butter)

½ c walnuts, optional

1 10 oz bag of colored marshmallows

2 c coconut

Wax paper

In a large saucepan, melt the margarine and the chocolate chips over medium heat. Stir often and watch closely so the chocolate does not scorch. When the mixture is completely smooth, set aside to cool slightly, for about five to ten minutes.

While you are waiting, prepare the wax paper. Tear off two sheets that are both approximately 18? in length. Lay on a flat surface.

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When the chocolate mixture is slightly cooled, stir in the walnuts and the marshmallows just until coated. Stirring too long will make the marshmallows melt (and that?s bad!)

Pour half of the mixture on the prepared wax paper lengthwise, in order to form a log. Pour the second half on the second sheet of wax paper. Using the extra coconut on the wax paper, cover the top of the chocolate mixture. The coconut will prevent the wax paper from sticking in the future. Take one side and roll over the mix, and keep rolling to form a log. Shape it so it makes a nice circle. Twist the edges so they are secure and to keep coconut from escaping! Immediately place in the fridge or freezer until they harden, at least 6 hours. When hardened, slice off ½ to 1? thick slices.

Church Windows can be stored in the refrigerator or the freezer one month. Keep in an air-tight container or bag to keep it from drying out.

Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1810.shtml
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Gourmet Chocolate Candy - 5 Minutes To Pick The Right Kind For Your Gift Giving

foodhealthvitamins — Sat, 06 Sep 2008 20:03:46 +0000

Gourmet Chocolate Candy - 5 Minutes To Pick The Right Kind For Your Gift Giving

By: Korbin Newlyn

You’re searching for the right gift for a loved one, or for yourself. And who does not enjoy chocolate? Gourmet chocolate candy is a sweet gift that anybody will enjoy, and these companies have some of the best chocolates out there. Here are a few gift ideas you’ll certainly want to keep in mind.

Godiva

Godiva is renowned for its mouth-watering chocolates and unique gifts, and you can visit a store near you or on their online website for some great ideas. Godiva hot chocolate is an excellent item to add to your gift basket, and you can try this warm beverage as caramel, milk chocolate, and mocha varieties.

This is the perfect gift to give an individual who likes reading a good book on a cold day. There are also coffee varieties that are available by the company, which you can purchase individually or add to the gift basket you are sending. For great chocolate snacks, try the chocolate covered pretzels, or the dark truffle covered biscuits. These will go great with coffee, and you can be certain your loved ones will enjoy every bite.

Sees Candies

See’s Candies also has excellent gourmet chocolate candy that you will want to try. This candy is filled with caramel and toffee flavors, so each treat is sweet and rich. There are chocolate covered nuts, candy bars, peanut as well as almond brittle, and they even have sugar free and kosher varieties of chocolate for people with special dietary needs.

The prices are very low-priced, and you can search the site to find a See’s location close to you, or you can order online and receive your gift in a just matter of days. There’s even a free catalog you can order, and dessert recipes that use See’s candies as ingredients.

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Ferrero Rocher

Ferrero Rocher also has an excellent variety of gourmet chocolate candy that you will love. You can find gift packages that are especially for specific holidays such as Easter or Christmas, and the candies are particularly unique. The Rocher chocolates are really wafers, filled with chocolate and a hazelnut. And, the newest addition to the Rocher collection, Rondnoir, is a delectable blend of dark chocolate inside the famous Ferrero wafer. If you want to know more about ordering, or want to customize your gift basket, you can visit their online destination.

Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1850.shtml
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Gourmet Chocolate Candy - 5 Minutes To Pick The Right Kind For Your Gift Giving

foodhealthvitamins — Fri, 05 Sep 2008 19:59:09 +0000

Gourmet Chocolate Candy - 5 Minutes To Pick The Right Kind For Your Gift Giving

By: Korbin Newlyn

Godiva

Sees Candies

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Ferrero Rocher

Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1850.shtml
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All About Pizza

foodhealthvitamins — Thu, 04 Sep 2008 19:57:01 +0000

All About Pizza

By: Sean Lannin

The term pizza covers a lot of territory. If you want to learn all about pizzas, then you should have a bit of a background on pizzas: specifically the history of pizza, pizza origin, pizza facts, and even pizza trivia such as who invented pizza. The subject also delves into the different types and styles of pizzas. The varieties currently existing defy any attempts at enumeration. Thus, most people who attempt such a task stop at a broad categorization of pizza types according to certain attributes such as crust thickness, crust elasticity, crust baking and cooking procedures, toppings, etc. Aside from general, historical or trivial information, other things are of interest to the pizza lovers. For instance, homemade pizza enthusiasts would like to know certain tips and tricks for making pizza. This includes pizza making techniques, the best pizza crust recipes, pizza toppings, homemade pizza sauce, etc. Some other interesting topics will be frozen pizza dough and where best to attain them, what are the criteria for choosing the, what are the methods for preparing them, etc.

It must be obvious that this article is a mite ambitious for wishing to tackle something entitled “all about pizza.” However, an attempt is definitely warranted, so here goes.

Some pizza facts and trivia

Accounts of pizza history always begin with the origin of pizza. This one might as well follow the same tack. We have to thank any civilization or race that baked flat bread on hot stones or stone ovens for pizza, for almost certainly, bread like the focaccia was the “mother of the pizza crust.” However, the invention of the pizza is more properly attributed to the Neapolitans - the people of Naples, Italy who were baking and making pizza crust topped with tomatoes, oil, and Italian herbs, and spices. This rudimentary and traditional Italian pizza was common peasant fare in Naples. If you want an individual originator and inventor of pizzas, however, then you won’t be wrong if you cite Rafaelle Esposito - a native of Naples; he modified the basic Neapolitan pizza recipe and came up with three variants that added mozzarella cheese to the rudimentary Italian pizza toppings.

Now, if you are looking for some topics for small conversation, then you must remember the following trivia. One note of caution, though; you shouldn’t blurt these out just to anybody or you’ll sound decidedly corny and geeky. Make sure you’re talking to someone interested in pizzas before you use the following trivia as conversational gambits.

” Most people in the United States love pepperoni; the least liked toppings are anchovies.

” Pizza was called (and is still called) tomato pie and pizza pie in certain parts of the States.

” The first pizzeria in the United States was opened in New York.

” The pizza industry is worth more than 30 billion dollars in the United States alone and Americans consume around three billion units of pizza every year.

” New York pizza is traditionally plain. Supposedly, New York pizza is unique because of the acidity and hardness of the water in New York. New Yorkers therefore claim that only in New York can you make real New York Pizza.

(New Yorkers must admit, however, that if water is the unique characteristic of New York pizzas, one who uses water adjusted for hardness and acidity to reflect New York water conditions, adds all the usual New York pizza ingredients and toppings, follows all the procedures strictly but makes the pizza in New Jersey can conceivably make an authentic, New York style pizza. But such an assertion, some would say, is just plain cheek.)

Pizza types and pizza styles

The first step to a great homemade pizza is determining what type of pizza you wish to make. After all, different types of pizza have different attributes and thus call for different types of pizza base, pizza toppings and cooking techniques. Would you like to make an authentic Italian pizza, a New York style pizza, a California style pizza, or a Chicago style pizza?

Italian pizza is generally lean, although when you add cheese, its fat level generally rises in proportion. There are various kinds of Italian pizza, too. There are Neapolitan pizzas, of which there are two general types: the marinara and the Margherita. There are various combinations of these as well. Authentic Italian pizza, moreover, is supposedly baked on wood-fired or even coal-fired, stone ovens.

New York pizza, as abovementioned, is generally plain. The mainstay of New York pizza is mozzarella cheese - fresh mozzarella cheese to be precise.

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The pizza dough recipe for traditional New York pizza, on the other hand, calls for high-gluten flour. The result is firm, usually thin, chewy pizza.

The California style pizza is generally known for gourmet flavors. You can say the California pizza has countless variations. The pizza crust, in this case, is light, crisp and generally well risen. The toppings can be out of this world - generally California pizza makers experiment a lot with all kinds of meat, sea food, breakfast dishes, and vegetable for the toppings.

The Chicago style pizza, on the other hand, is generally crusty and very filling. They are characterized by their raised edges; imagine a pre-baked apple pie crust where you can place the fillings on top. Chicago pizza is usually meaty (some variants come stuffed with cheeses and meat layers) and it is eaten with a knife and fork.

You can also start by deciding on the flavor you want. Do you want to make a cheese pizza, a vegetarian pizza or a fruit pizza? Perhaps you want to make a low fat pizza, a low carb pizza, a healthy pizza? Sourdough pizza is also another variant.

Take your pick among your many options. Once you have decided, choosing the recipe would be much easier. If you have decided on an Italian pizza, for instance, then find your Italian pizza crust recipe, your Italian pizza sauce recipe and the overall Italian pizza recipe that will give you a list of toppings and pizza preparation procedures for making an authentic Italian pizza. For an easier time of it, you can opt to use Italian-style frozen pizza dough then just follow the Italian pizza recipe that you’ve found.

Some pizza making tips and techniques

Hand tossing will help you minimize the lumps in your pizza dough. However, this should be done only after sufficient pizza dough kneading. This process lets your pizza dough develop into the right kind of consistency - that which is suitable for stretching and hand tossing. Hand tossing, however, is not advisable for thick pizza crust varieties.

If you want a crisp and firm pizza that retains its structure even when the moist toppings are added, you can bake the pizza crust before you add the toppings and the pizza sauce. However, for thin pizza crusts, baking the crust after the toppings and sauce have been added is sufficient. For uniform baking and crisping of the crust, use a pizza stone or a pizza screen.

Finally, remember that the protein content of your flour will influence the end product. High-gluten flour will lead to a crisp but chewy crust. Gluten-free flour, however, may lead to very soft dough; additives may have to be used to give the pizza dough strength.

Quick pizza crust recipes and easy homemade pizza recipes of all kinds and style are easily available online. There are tips for baking and preparing frozen pizza dough, making your own pizza dough, preparing the ingredients for the best pizza crust recipe, etc. All you need to start making your very own pizza recipe is an internet connection, a good source of basic pizza recipe, great pizza equipment, your imagination, and lots of time and resources for experimentation.

Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1883.shtml
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Everything You Wanted to Know about Bordeaux Wine Tours

foodhealthvitamins — Wed, 03 Sep 2008 19:56:47 +0000

Everything You Wanted to Know about Bordeaux Wine Tours

By: Terry Roberts

When thinking about a vacation in France, there is always the image of going on one of the many delightful, relaxing and wonderfully delicious Bordeaux wine tours. The Bordeaux region of France has long been known for the amazing wines it has produced - and continues to produce. The Bordeaux region was divided into four wine producing areas by Emperor Napoleon III in 1855, and each area produces a unique and distinctive type of wine. Since the region of Bordeaux is relatively small, it is possible, with some planning, to tour each of the regions and sample the amazing qualities of wines produced in the area.

Most wines on the Bordeaux wine tours will be reds, but with constant pressure from other wine growing countries, the French vineyards and wineries have responded with an ever increasing variety. Today, on a wine tasting tour of the area, participants can expect to sample the traditional full-bodied red wines, together with medium-bodied reds and dry and sweet white wines.

There are many options when considering one of the many Bordeaux wine tours. One of the more popular tours for wine lovers, and those new to wine tasting and enjoyment, includes the harvest tours. These tours allow participants to actually work alongside the grape pickers in the field, helping with the harvest for a brief period of time. Lunch is then served in the fields and is usually a traditional French meal, served, of course, with wonderful wines from the winery. After lunch the tour continues with wine classes, wine tasting and then ends up with dinner in an authentic Bordeaux restaurant. For those that really like to learn about wines and wine making, this is an ideal chance to experience the whole production.

In addition to the harvest tours there are also many other options for Bordeaux wine tours.

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Everyone will ride bicycles to and from the very centrally located vineyards and wineries, and will also stop for lunch at local restaurants for wonderful traditional fare.

For those that wish to travel in comfort, Bordeaux wine tours have just the options. There are limousine tours that will provide individual or small group wine tastings at various chateaus and wineries within a given area of Bordeaux, or may complete a larger circuit of the various wine houses. There are also large charter bus services that provide guides, instructors and even chefs that can provide ideas for meals that are compatible with the various types of wines found in the Bordeaux area.

Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1750.shtml
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Indian Cookery - Mixing Your Own Spices

foodhealthvitamins — Tue, 02 Sep 2008 19:56:32 +0000

Indian Cookery - Mixing Your Own Spices

By: Liz Canham

While you can easily obtain ready mixed spices in most supermarkets or Asian speciality shops these days, you get a fresher, more authentic taste when you mix your own. It may be a little time consuming, but well worth it for the extra flavour.

If you are going to mix your own flavourings from whole, rather than powdered, ingredients, you will need an electric coffee grinder or spice grinder, otherwise you will not obtain the powdery consistency.

A much used spice mix, usually incorporated towards the end of cooking time, is Garam Masala (which actually means hot spice) and there are probably as many recipes as there are families in India. However, one of my favourite cookery writers is Madhur Jaffrey and in her book Indian Cookery, she recommends the following:

1 tbsp cardamom seeds

A 2 inch (5cm) stick of cinnamon

1 tsp black cumin seeds

1 tsp whole cloves

1 tsp black peppercorns

¼ of an average-sized nutmeg

Finely grind all the spices together and store in an air-tight jar in a cool dark place.

Another recipe uses rather more ingredients as follows:

1 tsp coriander seeds

1tsp cumin seeds

½ a dried chilli

½ tsp nutmeg

1 tsp black peppercorns

1tbsp cardamom pods

1 tsp cloves

1 tsp fennel seeds

1 fairly large bayleaf

Remove the seeds from the cardamom pod and if you don’t want a hot mix, the seeds from the dried chilli. As before, grind finely and store carefully.

For a slightly different, more aromatic flavour, dry roast the spices first in a frying pan.

If you often cook in a hurry, you may want to have a pre-prepared curry powder to hand. Shop bought curry powder is not particularly flavoursome, so make some of your own as store as for Garam Masala. Don’t make too much at a time as it will lose its flavour.

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1 tsp cumin seeds or cumin powder

½ tsp garlic powder or garlic salt

½ tsp salt (omit if using garlic salt)

1 inch (2.5cm) cinnamon stick or 1 tsp cinnamon powder

1 large bayleaf

½ tsp cloves

Seeds from 8 cardamom pods

1 tsp black peppercorns or powdered black pepper

If you are using whole spices, you will need an electric grinder, but if you are using powdered ingredients, just mix them together in a bowl or jar and store as before.

Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1711.shtml
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Acai Berries Are The New Superfruit

foodhealthvitamins — Mon, 01 Sep 2008 19:55:52 +0000

Acai Berries Are The New Superfruit

By: Hillary Marshak

Berries and chocolate. Generally a great combination, right? What if there was a berry that had a cocoa flavor in it? Well as nature would have it, there is. This extraordinarily nutritious berry is called the acai berry (pronounced a-sigh-ee). While it doesn?t exactly taste like pure chocolate, the bitterness of cacao is incorporated into acai?s intense flavor. The flavor is actually hard to pinpoint as some of its juices have been compared to bitter raspberries while others claim acai produces a salty aftertaste (like say, olives.) Ok, I’m the one that said that. But the flavor is not the only thing that makes acai so unique.

>From the rainforests of the Amazons, acai berries have been consumed by Brazilians for centuries. But recently, more and more of these grape-sized berries are falling from the South American palm trees into juice bottles around the world.

Labeled the antioxidant superfood, it?s known for its substantially large amounts of antioxidants and nutritional value. Acai has double the cancer-fighting power of blueberries, the formerly known antioxidant contest frontrunner. Consumption of the berry not only helps prevent and attack cancerous cells, but it is said to boost energy and overall immunity as well. Actually, the list of supposed and even validated benefits is virtually endless from improved digestion to better circulation, and even better sleep. It is based on these extraordinary characteristics that acai has been referred to as the most healthful fruit in the world.

But, if you?re a juice producer looking for a new venture, many juice and smoothie producers have already jumped the gun on capitalizing on the healthful fruit. While the trend is still fairly recent, grocery store shelves are already well stocked with the likes of organic acai juices, yogurt drinks, smoothies, and even teas.

And the bottles of these products make many a pretty promise.

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Is that true? Well, it sure seems to satisfy my nutritional needs as the Nutrition Facts label shows sufficient amounts of protein, carbohydrates, fat, potassium and even omega-3 fatty acids! And?actually it?s the only thing I?ve eaten today so far and I don?t think I?m hungry! Maybe this stuff really does work (Don?t try this at home though folks, acai shouldn?t be the only thing you eat all day.)

Acai has also shown promises of preventing heart disease, as it has 10-30 times the amount of cardiovascular-fighting phytochemical called anthocyanin found in red wine. You may have heard of these phytochemicals from the French Paradox that enumerates the oddity of heart disease?s rare occurrence in France despite their high fat intake. The concept bears the phytochemicals in the red wine responsible for their continued health.

With all these benefits filling the air, the fruit sounds perfect right? Well I’m not here to tell you that it isn’t, but I am here to tell you to be cautious about how much acai you consume. There is such a thing as an antioxidant overdose that has adverse effects such as weakness, fever and toxicity. So, with a fruit so jam-packed with antioxidants, one must be careful. Experts suggest discussing with your doctor what your optimal dosage of antioxidants is.

Sources:

Acai Berry Fruit Guide

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Mona Vie Acai Drink

Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1721.shtml
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You Have Me All Warm Inside

foodhealthvitamins — Sun, 31 Aug 2008 19:51:09 +0000

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. Remember, the original reason for mulled wine was to mask the flavours of spoiled wine so the original recipes did not use high quality vino.

What recipe is the best to use? Well that is always going to be up for debate.

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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?

foodhealthvitamins — Sat, 30 Aug 2008 19:43:45 +0000

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.

These may not seem like important factors at first, but as you explore the world of wine you’ll begin to notice subtle differences. California Chardonnays are often aged in toasted oak for a long period of time, which imparts the intense vanilla flavor that many have grown to love.

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Meanwhile, Chardonnay wines from Chablis in Burgundy have subtle vanilla flavors from shorter barrel storage, which allows the wine a crisp finish with fruit flavors that linger in the back of the throat long after being swallowed.

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

foodhealthvitamins — Fri, 29 Aug 2008 19:41:09 +0000

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.

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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:
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