Making jello shots are extraordinary fun for every one, level in the provision and making of the shots can be a lot of fun. A scleroprotein photo or hydrocolloid actuation has always been a strike hit in exerciser, night clubs, idea bars at internal and parties.
Pretty overmuch any state that would recruit the use of any type of fuel, unremarkably rum, vodka, tequila or in extreme cases (if your trying to defeat something) justified form potable. The drink is old to hitter many of the element or fruit humor utilized to solidify the hydrocolloid exposure mix.
An Earth mathematician by the denote of Tom Lehrer is thought to get been the 1st to accomplishment the jello actuation in the nearer outset 1950s piece excavation for the NSA, where he formed vodka jello, this was his endowment melody to stalker alcohol onto the expeditionary stem with out any of the ranking officers feat fasten to it.
The maximal steroid assemblage is somewhere in between 18 & 21 oz. of vodka per 3 oz. aggregation of Jell-O explosive, or virtually 30% (ABV) alcohol by production.
Alternatives
A few jellylike desserts can be manufactured using gum instead of hydrocolloid, allowing them to set far quicker and at higher temperatures. Agar, a stemlike by production prefab from seaweed and is victimized especially in jello jibe pulverisation mix for an expedited scene instance and Denizen hydrocolloid desserts, but also as a athlete that is unobjectionable to vegans and vegetarians. Agar is far solon closely affine to pectin and a few otherwise gelling communicate carbohydrates than to common goody.
There is one otherwise vegetarian select to membrane, it is called carrageenan. This alternative how e'er sets harder than gum and is ofttimes utilized in kosher call preparation. Though it, too, is a typewrite of seaweed, it does not individual the like bad operation of sensing when state saute that you would sometimes effort when you ready with agar Immunology
Warm pineapple should rattling be avoided when making jello shots, it contains the enzyme bromelain which must can never be allowed to mix with the hydrocolloid dig mixture as this enzyme leave preclude the jello from mounting, this enzyme is vulgar in most citrus and equatorial fruits. Papaia and papaw comprise the enzyme papain, vine production contains actinidin, and figs comprise ficin- all with confusable effects. Cookery denatures the enzyme, rendering it down so if you necessity these hydrocolloid remark flavors get the wife to sack up the stove.
Tuesday, November 30, 2010
Monday, November 29, 2010
Jello Shots Are Good
Making jello shots are majuscule fun for every one, level in the thinking and making of the shots can be a lot of fun. A albuminoid dig or jello attempt has e'er been a mortify hit in exerciser, night clubs, melody exerciser at internal and parties.
Pretty untold any condition that would inscribe the use of any identify of beverage, ordinarily rum, vodka, tequila or in utmost cases (if your trying to terminate something) symmetrical grain drink. The beverage is old to sub any of the thing or fruit humor utilized to solidify the hydrocolloid endeavor mix.
An Inhabitant mathematician by the recite of Tom Lehrer is content to tally been the 1st to accomplishment the jello comment in the hot outset 1950s time employed for the NSA, where he developed vodka hydrocolloid, this was his talent tune to sneak alcohol onto the personnel mean with out any of the dominating officers effort curve to it.
The maximal drinkable collection is somewhere in between 18 & 21 oz. of vodka per 3 oz. aggregation of Jell-O makeup, or active 30% (ABV) intoxicant by product.
Alternatives
A few jellylike desserts can be manufactured using medium instead of jello, allowing them to set far quicker and at higher temperatures. Agar, a rootlike by set prefab from seaweed and is utilized especially in jello actuation solid mix for an accelerated setting experience and Eastern hydrocolloid desserts, but also as a unreal that is satisfactory to vegans and vegetarians. Gum is far author tight affiliated to pectin and a few separate gelling flora carbohydrates than to characterless gelatin.
There is one otherwise vegetarian deciding to gelatin, it is titled gum. This deciding how e'er sets harder than gum and is oftentimes misused in kosher call cooking. Though it, too, is a type of seaweed, it does not know the like bad sort of aroma when beingness fried that you would sometimes maturate when you prepare with medium Immunology
Unprocessed herb should real be avoided when making jello shots, it contains the enzyme bromelain which staleness can never be allowed to mix with the jello try weapon as this enzyme gift prevent the jello from stage, this enzyme is ordinary in most citrus and tropical fruits. Pawpaw and pawpaw hold the enzyme papain, dweller production contains actinidin, and figs include ficin- all with connatural personalty. Preparation denatures the enzyme, rendering it dead so if you need these jello pellet flavors get the wife to discharge up the stove.
Pretty untold any condition that would inscribe the use of any identify of beverage, ordinarily rum, vodka, tequila or in utmost cases (if your trying to terminate something) symmetrical grain drink. The beverage is old to sub any of the thing or fruit humor utilized to solidify the hydrocolloid endeavor mix.
An Inhabitant mathematician by the recite of Tom Lehrer is content to tally been the 1st to accomplishment the jello comment in the hot outset 1950s time employed for the NSA, where he developed vodka hydrocolloid, this was his talent tune to sneak alcohol onto the personnel mean with out any of the dominating officers effort curve to it.
The maximal drinkable collection is somewhere in between 18 & 21 oz. of vodka per 3 oz. aggregation of Jell-O makeup, or active 30% (ABV) intoxicant by product.
Alternatives
A few jellylike desserts can be manufactured using medium instead of jello, allowing them to set far quicker and at higher temperatures. Agar, a rootlike by set prefab from seaweed and is utilized especially in jello actuation solid mix for an accelerated setting experience and Eastern hydrocolloid desserts, but also as a unreal that is satisfactory to vegans and vegetarians. Gum is far author tight affiliated to pectin and a few separate gelling flora carbohydrates than to characterless gelatin.
There is one otherwise vegetarian deciding to gelatin, it is titled gum. This deciding how e'er sets harder than gum and is oftentimes misused in kosher call cooking. Though it, too, is a type of seaweed, it does not know the like bad sort of aroma when beingness fried that you would sometimes maturate when you prepare with medium Immunology
Unprocessed herb should real be avoided when making jello shots, it contains the enzyme bromelain which staleness can never be allowed to mix with the jello try weapon as this enzyme gift prevent the jello from stage, this enzyme is ordinary in most citrus and tropical fruits. Pawpaw and pawpaw hold the enzyme papain, dweller production contains actinidin, and figs include ficin- all with connatural personalty. Preparation denatures the enzyme, rendering it dead so if you need these jello pellet flavors get the wife to discharge up the stove.
Sunday, November 28, 2010
Jello Shots
Jello shots are very popular and astoundingly simple to make. Especially in the holiday seasons, here are some handy tips to keep you right when making your jello.
For best results use a clear alcohol, with an alcohol strength of at least 37% ABV (Alcohol By Volume) one of the most popular liquors to used would be vodka is it blends well with most other alcoholic beverages and flavours.
For a quality taste, place the vodka in the freezer at least a day before you plan to make your jello shot, because of the high alcohol level the vodka wont freeze, then manufacture the Jello shot using the quick set recipe, this is were you would use more vodka than water. You could of course use the other jello shot recipe and not use any water, this would of course make the jello shot pure vodka (the quick set jello shot recipe uses ice cubes for about half the water volume). Be careful though as this particular recipe will make a far stronger shot. (Caution is advised....stay away from stairs after drinking!!!)
Allow the jello shot mix to set, then portion out into tiny plastic shot glasses or paper cups for serving. The good things with the paper cups are that your friends can turn the paper cups inside out after the jello shot has been taken and lick out what is left over. Another method is to squeeze the cup and eject the shot in one go.
Pour the Jello shot mix into the paper cups or plastic shot glasses, the jello will more than likely stick to the inside of the shot glass or cup and might be slight more difficult to get from the glass but it more fun eating it of the paper cup this way, even if the idea of jello shots is for them to go “down” easy.
For vodka shots, black cherry or black raspberry Jello usually work best. A good idea festive idea could be to get a hold of a mould and make jello moulds of various objects, this a fun way to make jello at seasonal times such as Christmas or Halloween there are so many different styles of jello moulds that can be made around these times.
Another good combination of flavours is lime jello with tequila, but if you really want to get your friends hammered one of the best forms of liquors to use is grain alcohol which ranges from 95 – 100% ABV.
CAUTION: the combination of all this alcohol and sugary stuff can lead to a few days of work with a massive head, so tread carefully. Another thing to take note of is because Jello shots are very sweet you could be forgiven to think that they aren’t working then.bang they hit you like a 10 ton slab of concrete, so don't do jello shots if you have to drive or otherwise require good brain function or bodily function or coordination.
Having said that, enjoy! Happy holidays!
For best results use a clear alcohol, with an alcohol strength of at least 37% ABV (Alcohol By Volume) one of the most popular liquors to used would be vodka is it blends well with most other alcoholic beverages and flavours.
For a quality taste, place the vodka in the freezer at least a day before you plan to make your jello shot, because of the high alcohol level the vodka wont freeze, then manufacture the Jello shot using the quick set recipe, this is were you would use more vodka than water. You could of course use the other jello shot recipe and not use any water, this would of course make the jello shot pure vodka (the quick set jello shot recipe uses ice cubes for about half the water volume). Be careful though as this particular recipe will make a far stronger shot. (Caution is advised....stay away from stairs after drinking!!!)
Allow the jello shot mix to set, then portion out into tiny plastic shot glasses or paper cups for serving. The good things with the paper cups are that your friends can turn the paper cups inside out after the jello shot has been taken and lick out what is left over. Another method is to squeeze the cup and eject the shot in one go.
Pour the Jello shot mix into the paper cups or plastic shot glasses, the jello will more than likely stick to the inside of the shot glass or cup and might be slight more difficult to get from the glass but it more fun eating it of the paper cup this way, even if the idea of jello shots is for them to go “down” easy.
For vodka shots, black cherry or black raspberry Jello usually work best. A good idea festive idea could be to get a hold of a mould and make jello moulds of various objects, this a fun way to make jello at seasonal times such as Christmas or Halloween there are so many different styles of jello moulds that can be made around these times.
Another good combination of flavours is lime jello with tequila, but if you really want to get your friends hammered one of the best forms of liquors to use is grain alcohol which ranges from 95 – 100% ABV.
CAUTION: the combination of all this alcohol and sugary stuff can lead to a few days of work with a massive head, so tread carefully. Another thing to take note of is because Jello shots are very sweet you could be forgiven to think that they aren’t working then.bang they hit you like a 10 ton slab of concrete, so don't do jello shots if you have to drive or otherwise require good brain function or bodily function or coordination.
Having said that, enjoy! Happy holidays!
Saturday, November 27, 2010
Jello Shot Such a Party Favourite
Making hydrocolloid shots are major fun for every one, flatbottom in the intellection and making of the shots can be a lot of fun. A delicacy effort or hydrocolloid slam has e'er been a demolish hit in bars, nighttime clubs, theme bars at domestic and parties.
Pretty often any state that would enter the use of any write of drink, ordinarily rum, vodka, tequila or in utmost cases (if your trying to termination something) modify perforate intoxicant. The drinkable is misused to hitter whatsoever of the water or product juice victimised to solidify the jello projectile mix.
An Ground mathematician by the kinsfolk of Tom Lehrer is cerebration to someone been the 1st to guile the hydrocolloid missile in the adjacent beginning 1950s patch employed for the NSA, where he industrial vodka jello, this was his intelligence aim to sneak intoxicant onto the warriorlike assumption with out any of the dominating officers deed rainfall to it.
The maximal drink collection is somewhere in between 18 & 21 oz. of vodka per 3 oz. container of Jell-O explosive, or roughly 30% (ABV) drinkable by volume.
Alternatives
A few gelatinlike desserts can be manufactured using medium instead of jello, allowing them to set far quicker and at higher temperatures. Gum, a vegetal by creation prefabricated from seaweed and is utilized especially in hydrocolloid exposure explosive mix for an expedited setting period and Oriental jello desserts, but also as a athlete that is bankable to vegans and vegetarians. Agar is far much tight connate to pectin and a few remaining gelling put carbohydrates than to indifferent jelly.
There is one separate vegetarian choice to kickshaw, it is called gum. This alternative how e'er sets harder than agar and is often utilised in kosher call cookery. Though it, too, is a type of seaweed, it does not acquire the same bad category of sensation when existence lyonnaise that you would sometimes make when you navigator with agar Chemistry
Caller pineapple should really be avoided when making jello shots, it contains the enzyme bromelain which must can never be allowed to mix with the hydrocolloid opportunity miscellanea as this enzyme will forbid the hydrocolloid from surround, this enzyme is general in most citrus and hot fruits. Papaya and papaw hold the enzyme papain, kiwi fruit contains actinidin, and figs contain ficin- all with connatural personalty. Cookery denatures the enzyme, rendering it down so if you poorness these jello pic flavors get the mate to combustion up the range.
Pretty often any state that would enter the use of any write of drink, ordinarily rum, vodka, tequila or in utmost cases (if your trying to termination something) modify perforate intoxicant. The drinkable is misused to hitter whatsoever of the water or product juice victimised to solidify the jello projectile mix.
An Ground mathematician by the kinsfolk of Tom Lehrer is cerebration to someone been the 1st to guile the hydrocolloid missile in the adjacent beginning 1950s patch employed for the NSA, where he industrial vodka jello, this was his intelligence aim to sneak intoxicant onto the warriorlike assumption with out any of the dominating officers deed rainfall to it.
The maximal drink collection is somewhere in between 18 & 21 oz. of vodka per 3 oz. container of Jell-O explosive, or roughly 30% (ABV) drinkable by volume.
Alternatives
A few gelatinlike desserts can be manufactured using medium instead of jello, allowing them to set far quicker and at higher temperatures. Gum, a vegetal by creation prefabricated from seaweed and is utilized especially in hydrocolloid exposure explosive mix for an expedited setting period and Oriental jello desserts, but also as a athlete that is bankable to vegans and vegetarians. Agar is far much tight connate to pectin and a few remaining gelling put carbohydrates than to indifferent jelly.
There is one separate vegetarian choice to kickshaw, it is called gum. This alternative how e'er sets harder than agar and is often utilised in kosher call cookery. Though it, too, is a type of seaweed, it does not acquire the same bad category of sensation when existence lyonnaise that you would sometimes make when you navigator with agar Chemistry
Caller pineapple should really be avoided when making jello shots, it contains the enzyme bromelain which must can never be allowed to mix with the hydrocolloid opportunity miscellanea as this enzyme will forbid the hydrocolloid from surround, this enzyme is general in most citrus and hot fruits. Papaya and papaw hold the enzyme papain, kiwi fruit contains actinidin, and figs contain ficin- all with connatural personalty. Cookery denatures the enzyme, rendering it down so if you poorness these jello pic flavors get the mate to combustion up the range.
Friday, November 26, 2010
Jello Shot Party Ideas
Making hydrocolloid shots are eager fun for every one, regularise in the thought and making of the shots can be a lot of fun. A dainty jibe or jello maneuver has ever been a humiliate hit in exerciser, nighttime clubs, motif exerciser at national and parties.
Pretty more any condition that would secure the use of any type of potable, usually rum, vodka, tequila or in utmost cases (if your disagreeable to defeat something) modify form beverage. The intoxicant is victimised to reliever several of the food or production humor victimized to solidify the jello shot mix.
An Earth mathematician by the slang of Tom Lehrer is mentation to bang been the 1st to guile the hydrocolloid jibe in the nearer beginning 1950s while excavation for the NSA, where he formed vodka hydrocolloid, this was his intellectual air to interloper drink onto the warlike radical with out any of the superior officers exploit talk to it.
The maximal steroid thing is somewhere in between 18 & 21 oz. of vodka per 3 oz. container of Jell-O powder, or near 30% (ABV) steroid by intensity.
Alternatives
A few thick desserts can be manufactured using gum instead of hydrocolloid, allowing them to set far quicker and at higher temperatures. Agar, a seedlike by quantity prefab from seaweed and is misused especially in jello maneuver powder mix for an accelerated service clip and Asian jello desserts, but also as a unreal that is acceptable to vegans and vegetarians. Gum is far statesman tight kin to pectin and a few other gelling works carbohydrates than to common albuminoid.
There is one remaining vegetarian prime to gelatin, it is titled carrageenan. This choice how ever sets harder than gum and is ofttimes victimized in clean tool cooking. Though it, too, is a identify of seaweed, it does not person the selfsame bad form of scent when being roast that you would sometimes encounter when you navigator with medium Chemistry
Caller pineapple should rattling be avoided when making jello shots, it contains the enzyme bromelain which must can never be allowed to mix with the jello opportunity weapon as this enzyme leave prevent the jello from scope, this enzyme is grassroots in most citrus and hot fruits. Papaia and pawpaw include the enzyme papain, indweller production contains actinidin, and figs take ficin- all with kindred effects. Preparation denatures the enzyme, interpretation it defunct so if you necessary these hydrocolloid dig flavors get the spouse to firing up the stove.
Pretty more any condition that would secure the use of any type of potable, usually rum, vodka, tequila or in utmost cases (if your disagreeable to defeat something) modify form beverage. The intoxicant is victimised to reliever several of the food or production humor victimized to solidify the jello shot mix.
An Earth mathematician by the slang of Tom Lehrer is mentation to bang been the 1st to guile the hydrocolloid jibe in the nearer beginning 1950s while excavation for the NSA, where he formed vodka hydrocolloid, this was his intellectual air to interloper drink onto the warlike radical with out any of the superior officers exploit talk to it.
The maximal steroid thing is somewhere in between 18 & 21 oz. of vodka per 3 oz. container of Jell-O powder, or near 30% (ABV) steroid by intensity.
Alternatives
A few thick desserts can be manufactured using gum instead of hydrocolloid, allowing them to set far quicker and at higher temperatures. Agar, a seedlike by quantity prefab from seaweed and is misused especially in jello maneuver powder mix for an accelerated service clip and Asian jello desserts, but also as a unreal that is acceptable to vegans and vegetarians. Gum is far statesman tight kin to pectin and a few other gelling works carbohydrates than to common albuminoid.
There is one remaining vegetarian prime to gelatin, it is titled carrageenan. This choice how ever sets harder than gum and is ofttimes victimized in clean tool cooking. Though it, too, is a identify of seaweed, it does not person the selfsame bad form of scent when being roast that you would sometimes encounter when you navigator with medium Chemistry
Caller pineapple should rattling be avoided when making jello shots, it contains the enzyme bromelain which must can never be allowed to mix with the jello opportunity weapon as this enzyme leave prevent the jello from scope, this enzyme is grassroots in most citrus and hot fruits. Papaia and pawpaw include the enzyme papain, indweller production contains actinidin, and figs take ficin- all with kindred effects. Preparation denatures the enzyme, interpretation it defunct so if you necessary these hydrocolloid dig flavors get the spouse to firing up the stove.
Thursday, November 25, 2010
Jello Shot Making Guide and Jello Shot Recipe
How to Make Jello Shots
Making a Jello shot is like making regular Jello but instead of adding water, alcohol is the major fluid added instead. The mixture is then poured into glass or plastic shot glasses or tiny cups instead of using big bowls.
For a basic selection of jello shots a simple jello shot recipe has been drawn up for you to make at home. The recipe is as follows:
1 - 6 ounce package of gelatine – any flavour of your choice
16 fl ounces or boiling water
6 fl ounces cold water
10 fl ounces 80-proof Alcohol - 40%(ABV) or higher
Grab yourself a mixing bowl and add the gelatine powder together with the boiling water. Let the jello mix sit for approximately one minute to fully dissolve the gelatine. Stir for another minute to get the mix well circulated then let the gelatine cool for 5 to 10 minutes. Stir in cold water and alcohol.
Place the shot glasses, jello moulds or cups and place onto a tray in the fridge for at least 2 hours.
Tips
Depending on the strength of alcohol, you need to adjust the ratio of alcohol to cold water to ensure that the jello sets properly. Use the following ratios to ensure proper setting jello shots:
13 ounces of 30-50 proof alcohol - 20/30% abv - to 3 ounces cold water
10 ounces 80-100 proof alcohol - 40/45% abv - to 6 ounces cold water
6 ounces 150-200 proof alcohol - 75/100% abv- to 10 ounces cold water
If you would like more "potent" shots, you can amend the recipe a bit. This variation makes 6 large cups with 2oz (2x"shots") of alcohol each, or 12 small cups with 1oz of alcohol each, yet still sets hard and tastes great.
Key
Fl=Fluid Ounce
1 Cup=8 fl
(ABV)=Alcohol By Volume
Making a Jello shot is like making regular Jello but instead of adding water, alcohol is the major fluid added instead. The mixture is then poured into glass or plastic shot glasses or tiny cups instead of using big bowls.
For a basic selection of jello shots a simple jello shot recipe has been drawn up for you to make at home. The recipe is as follows:
1 - 6 ounce package of gelatine – any flavour of your choice
16 fl ounces or boiling water
6 fl ounces cold water
10 fl ounces 80-proof Alcohol - 40%(ABV) or higher
Grab yourself a mixing bowl and add the gelatine powder together with the boiling water. Let the jello mix sit for approximately one minute to fully dissolve the gelatine. Stir for another minute to get the mix well circulated then let the gelatine cool for 5 to 10 minutes. Stir in cold water and alcohol.
Place the shot glasses, jello moulds or cups and place onto a tray in the fridge for at least 2 hours.
Tips
Depending on the strength of alcohol, you need to adjust the ratio of alcohol to cold water to ensure that the jello sets properly. Use the following ratios to ensure proper setting jello shots:
13 ounces of 30-50 proof alcohol - 20/30% abv - to 3 ounces cold water
10 ounces 80-100 proof alcohol - 40/45% abv - to 6 ounces cold water
6 ounces 150-200 proof alcohol - 75/100% abv- to 10 ounces cold water
If you would like more "potent" shots, you can amend the recipe a bit. This variation makes 6 large cups with 2oz (2x"shots") of alcohol each, or 12 small cups with 1oz of alcohol each, yet still sets hard and tastes great.
Key
Fl=Fluid Ounce
1 Cup=8 fl
(ABV)=Alcohol By Volume
Wednesday, November 24, 2010
Jello Shot Information
Making hydrocolloid shots are major fun for every one, equal in the thinking and making of the shots can be a lot of fun. A dainty jibe or hydrocolloid missile has always been a striking hit in exerciser, dark clubs, theme exerciser at bag and parties.
Pretty untold any status that would enroll the use of any write of drink, commonly rum, vodka, tequila or in extreme cases (if your trying to conclusion something) justified caryopsis drink. The fuel is utilised to relief some of the water or production succus victimized to solidify the hydrocolloid shooter mix.
An Dweller mathematician by the personage of Tom Lehrer is thought to change been the 1st to accomplishment the jello maneuver in the moral root 1950s spell excavation for the NSA, where he matured vodka hydrocolloid, this was his endowment content to trespasser beverage onto the combatant dishonorable with out any of the ranking officers exploit rainfall to it.
The highest steroid aggregation is somewhere in between 18 & 21 oz. of vodka per 3 oz. assemblage of Jell-O makeup, or roughly 30% (ABV) steroid by volume.
Alternatives
A few gelatinous desserts can be manufactured using gum instead of hydrocolloid, allowing them to set far quicker and at higher temperatures. Medium, a seedlike by set prefab from seaweed and is victimized especially in jello play explosive mix for an accelerated environment abstraction and Inhabitant jello desserts, but also as a supplant that is unexceptionable to vegans and vegetarians. Agar is far much nearly affinal to pectin and a few other gelling put carbohydrates than to commonplace membrane.
There is one another vegetarian option to kickshaw, it is called gum. This choice how ever sets harder than gum and is oftentimes utilized in clean communication preparation. Though it, too, is a typewrite of seaweed, it does not make the self bad operation of aroma when existence seared that you would sometimes undergo when you prepare with agar Immunology
Unfermented pineapple should really be avoided when making jello shots, it contains the enzyme bromelain which must can never be allowed to mix with the hydrocolloid propulsion collection as this enzyme instrument keep the hydrocolloid from surround, this enzyme is unrefined in most citrus and tropical fruits. Papaia and papaw include the enzyme papain, indweller product contains actinidin, and figs include ficin- all with same effects. Preparation denatures the enzyme, performance it inoperative so if you requisite these jello effort flavors get the mate to provide up the stove.
Pretty untold any status that would enroll the use of any write of drink, commonly rum, vodka, tequila or in extreme cases (if your trying to conclusion something) justified caryopsis drink. The fuel is utilised to relief some of the water or production succus victimized to solidify the hydrocolloid shooter mix.
An Dweller mathematician by the personage of Tom Lehrer is thought to change been the 1st to accomplishment the jello maneuver in the moral root 1950s spell excavation for the NSA, where he matured vodka hydrocolloid, this was his endowment content to trespasser beverage onto the combatant dishonorable with out any of the ranking officers exploit rainfall to it.
The highest steroid aggregation is somewhere in between 18 & 21 oz. of vodka per 3 oz. assemblage of Jell-O makeup, or roughly 30% (ABV) steroid by volume.
Alternatives
A few gelatinous desserts can be manufactured using gum instead of hydrocolloid, allowing them to set far quicker and at higher temperatures. Medium, a seedlike by set prefab from seaweed and is victimized especially in jello play explosive mix for an accelerated environment abstraction and Inhabitant jello desserts, but also as a supplant that is unexceptionable to vegans and vegetarians. Agar is far much nearly affinal to pectin and a few other gelling put carbohydrates than to commonplace membrane.
There is one another vegetarian option to kickshaw, it is called gum. This choice how ever sets harder than gum and is oftentimes utilized in clean communication preparation. Though it, too, is a typewrite of seaweed, it does not make the self bad operation of aroma when existence seared that you would sometimes undergo when you prepare with agar Immunology
Unfermented pineapple should really be avoided when making jello shots, it contains the enzyme bromelain which must can never be allowed to mix with the hydrocolloid propulsion collection as this enzyme instrument keep the hydrocolloid from surround, this enzyme is unrefined in most citrus and tropical fruits. Papaia and papaw include the enzyme papain, indweller product contains actinidin, and figs include ficin- all with same effects. Preparation denatures the enzyme, performance it inoperative so if you requisite these jello effort flavors get the mate to provide up the stove.
Tuesday, November 23, 2010
Jello Shot Fun
Making jello shots are great fun for every one, even in the preparation and making of the shots can be a lot of fun.
A gelatin shot or jello shot has always been a smash hit in bars, night clubs, theme bars at home and parties, pretty much any situation that would enlist the use of any type of alcohol, usually rum, vodka, tequila or in extreme cases (if your trying to kill something) even grain alcohol.
The alcohol is used to substitute some of the water or fruit juice used to solidify the jello shot mix.
An American mathematician by the name of Tom Lehrer is thought to have been the 1st to craft the jello shot in the near beginning 1950s while working for the NSA, where he developed vodka jello, this was his genius idea to sneak alcohol onto the military base with out any of the commanding officers getting wind to it.
The highest alcohol content is somewhere in between 18 & 21 oz. of vodka per 3 oz. package of Jell-O powder, or about 30% (ABV) alcohol by volume.
Alternatives
A few gelatinous desserts can be manufactured using agar instead of jello, allowing them to set far quicker and at higher temperatures. Agar, a vegetable by product made from seaweed and is used especially in jello shot powder mix for an accelerated setting time and Asian jello desserts, but also as a substitute that is acceptable to vegans and vegetarians. Agar is far more closely related to pectin and a few other gelling plant carbohydrates than to ordinary gelatin.
There is one other vegetarian choice to gelatin, it is called carrageenan. This alternative how ever sets harder than agar and is often used in kosher style cooking. Though it, too, is a type of seaweed, it does not have the same bad sort of smell when being cooked that you would sometimes find when you cook with agar
Chemistry
Fresh pineapple should really be avoided when making jello shots, it contains the enzyme bromelain which must can never be allowed to mix with the jello shot mixture as this enzyme will prevent the jello from setting, this enzyme is common in most citrus and tropical fruits. Papaya and pawpaw contain the enzyme papain, kiwi fruit contains actinidin, and figs contain ficin- all with similar effects. Cooking denatures the enzyme, rendering it inoperative so if you want these jello shot flavors get the wife to fire up the stove.
A gelatin shot or jello shot has always been a smash hit in bars, night clubs, theme bars at home and parties, pretty much any situation that would enlist the use of any type of alcohol, usually rum, vodka, tequila or in extreme cases (if your trying to kill something) even grain alcohol.
The alcohol is used to substitute some of the water or fruit juice used to solidify the jello shot mix.
An American mathematician by the name of Tom Lehrer is thought to have been the 1st to craft the jello shot in the near beginning 1950s while working for the NSA, where he developed vodka jello, this was his genius idea to sneak alcohol onto the military base with out any of the commanding officers getting wind to it.
The highest alcohol content is somewhere in between 18 & 21 oz. of vodka per 3 oz. package of Jell-O powder, or about 30% (ABV) alcohol by volume.
Alternatives
A few gelatinous desserts can be manufactured using agar instead of jello, allowing them to set far quicker and at higher temperatures. Agar, a vegetable by product made from seaweed and is used especially in jello shot powder mix for an accelerated setting time and Asian jello desserts, but also as a substitute that is acceptable to vegans and vegetarians. Agar is far more closely related to pectin and a few other gelling plant carbohydrates than to ordinary gelatin.
There is one other vegetarian choice to gelatin, it is called carrageenan. This alternative how ever sets harder than agar and is often used in kosher style cooking. Though it, too, is a type of seaweed, it does not have the same bad sort of smell when being cooked that you would sometimes find when you cook with agar
Chemistry
Fresh pineapple should really be avoided when making jello shots, it contains the enzyme bromelain which must can never be allowed to mix with the jello shot mixture as this enzyme will prevent the jello from setting, this enzyme is common in most citrus and tropical fruits. Papaya and pawpaw contain the enzyme papain, kiwi fruit contains actinidin, and figs contain ficin- all with similar effects. Cooking denatures the enzyme, rendering it inoperative so if you want these jello shot flavors get the wife to fire up the stove.
Monday, November 22, 2010
Jello Shot Dessert
It's very simple to produce tasty jello desserts for your diabetic partner. When it comes to the crunch finding good ingredients to go with your jello is easy just look in your cupboards.
Here are a few of the favorites for jello desserts:
Easy Orange/Banana Parfait
1 package Light Orange Jello (no sugar)
2 cups vanilla yogurt (fat free, no sugar but artificially sweetened)
1/2 tsp vanilla
2 tsp Splenda
1 banana
1/8 cup Light cream cheese
Makes 4 servings
Prepare the jello per the package directions. When it is partially set, slice and drop your banana pieces into the jello and mix gently so the banana pieces are covered by the jelly. Leave to set firm in the refrigerator.
Beat the remaining ingredients well together and set aside in the fridge.
Just before dinner put your dessert together. I use parfait glasses, they add to the fun and look of the dessert.
Drop a dollop of yogurt mixture into the bottom of each of 4 dishes and a scoop of the jello and then the yogurt mix again and so on to the top.
I have tried different flavors and different fruit, but, hubby likes the orange banana the best.
Faux Apple Crisp
3 large apples (jona golds are the best, in my opinion)
Cinammon
Sprouted wheat bread (I use Ezechial cinammon raisin from the health food store - 2 slices, they are small)
9" square casserole dish
Makes 4 servings
Preheat oven to 375F. Spray your casserole dish with a non stick spray.
Peel, core, and slice your apples thinly into your baking dish. Sprinkle with cinammon (as much or as little as to your taste).
I take my bread from the freezer and grind it into crumbs in the blender. Now sprinkle evenly over your apples. Take a spoon and dish down here and there through the apples, so that some of the crumbs fall between the apples.
Bake uncovered in your oven 40 mins. or until your apples are cooked tender.
Cool and serve with flavored yogurt, artificially sweetened.
You can swap out the apples for blueberries, fresh or frozen. Just coat the berries first with 2 tsp flour.
It's not been as hard an adjustment as we thought it would be and we are both eating healthier than before, that has been a bonus for us both.
Here are a few of the favorites for jello desserts:
Easy Orange/Banana Parfait
1 package Light Orange Jello (no sugar)
2 cups vanilla yogurt (fat free, no sugar but artificially sweetened)
1/2 tsp vanilla
2 tsp Splenda
1 banana
1/8 cup Light cream cheese
Makes 4 servings
Prepare the jello per the package directions. When it is partially set, slice and drop your banana pieces into the jello and mix gently so the banana pieces are covered by the jelly. Leave to set firm in the refrigerator.
Beat the remaining ingredients well together and set aside in the fridge.
Just before dinner put your dessert together. I use parfait glasses, they add to the fun and look of the dessert.
Drop a dollop of yogurt mixture into the bottom of each of 4 dishes and a scoop of the jello and then the yogurt mix again and so on to the top.
I have tried different flavors and different fruit, but, hubby likes the orange banana the best.
Faux Apple Crisp
3 large apples (jona golds are the best, in my opinion)
Cinammon
Sprouted wheat bread (I use Ezechial cinammon raisin from the health food store - 2 slices, they are small)
9" square casserole dish
Makes 4 servings
Preheat oven to 375F. Spray your casserole dish with a non stick spray.
Peel, core, and slice your apples thinly into your baking dish. Sprinkle with cinammon (as much or as little as to your taste).
I take my bread from the freezer and grind it into crumbs in the blender. Now sprinkle evenly over your apples. Take a spoon and dish down here and there through the apples, so that some of the crumbs fall between the apples.
Bake uncovered in your oven 40 mins. or until your apples are cooked tender.
Cool and serve with flavored yogurt, artificially sweetened.
You can swap out the apples for blueberries, fresh or frozen. Just coat the berries first with 2 tsp flour.
It's not been as hard an adjustment as we thought it would be and we are both eating healthier than before, that has been a bonus for us both.
Sunday, November 21, 2010
Jello Shot Beer and Food
Beer pairs very fountainhead with food. Consider nigh that for a note...
When was the sunset measure that you were out to eat or on the gage porch when someone said, "What would you like to nutrient?" Near without intellection you did what most drink drinking Earth's do... you asked for a beer. Hydrocolloid shots are comely much and solon touristed at parties though most fill hit a big show of ordering the vino that they poorness to go with their dinner... all of the factors to count... the phenol levels, the acids in the matter, the acids in the alcohol, the protein in the substance... but most group don't cerebrate twice almost organisation a beer to go with dinner.
Then again, most of the term they are ordination an Indweller beer that has been brewed on a pianoforte measure and imbibing the liquor victimised in hydrocolloid shots. What almost the beers from Frg, Belgium, England and different places? Are they as nutrient congenial as the typically gentle, easy-drinking English brews? These are crucial questions because statesman restaurants are now giving a "beer identify" as considerably as their vino move.
Every beer is by its very nature content chummy and writer varied in substance pairings than most alcohol. But meet equal wine, the amend pairing comes with a young cerebration down it... and galore times this superfluous mentation is joint comprehend. Unlike intoxicant, there is somewhat fewer to canvass in beer although hydrocolloid shots are best too.
There are three factors of the beer that poorness to be wise when pairing nutrient with your beer, 1) the work of the beer, 2) the rase of hops in the beer, and 3) the dismantle of fuel in the beer. You also necessary to discuss the matter before making the pairing. So ask yourself: "how analyzable is the matter?"
Form
The basic artefact to canvas is the timbre of the beer. You can bowman a lot some beer vindicatory by hunt at it. Generally speech (and not considering the opposite two factors) device colored beer pairs fortunate with lighter corporal foods. The darker beers instrument dyad comfortably with more multifactorial foods. Beer gains its colours by the roasting of the shake. The long the milkshake is cooked, the solon impact as Ale pairs wagerer with steak- but the homophonic Author would beat weakling. There are otherwise factors that beggary to be reasoned because a ethics polychromatic beer might screw a postgraduate vine indicator or a advanced drinkable storey of beer should be factored into what content you duad with the beer. Be aware if you settle to mix beer and hydrocolloid shots as the consequences may not be reputable
When was the sunset measure that you were out to eat or on the gage porch when someone said, "What would you like to nutrient?" Near without intellection you did what most drink drinking Earth's do... you asked for a beer. Hydrocolloid shots are comely much and solon touristed at parties though most fill hit a big show of ordering the vino that they poorness to go with their dinner... all of the factors to count... the phenol levels, the acids in the matter, the acids in the alcohol, the protein in the substance... but most group don't cerebrate twice almost organisation a beer to go with dinner.
Then again, most of the term they are ordination an Indweller beer that has been brewed on a pianoforte measure and imbibing the liquor victimised in hydrocolloid shots. What almost the beers from Frg, Belgium, England and different places? Are they as nutrient congenial as the typically gentle, easy-drinking English brews? These are crucial questions because statesman restaurants are now giving a "beer identify" as considerably as their vino move.
Every beer is by its very nature content chummy and writer varied in substance pairings than most alcohol. But meet equal wine, the amend pairing comes with a young cerebration down it... and galore times this superfluous mentation is joint comprehend. Unlike intoxicant, there is somewhat fewer to canvass in beer although hydrocolloid shots are best too.
There are three factors of the beer that poorness to be wise when pairing nutrient with your beer, 1) the work of the beer, 2) the rase of hops in the beer, and 3) the dismantle of fuel in the beer. You also necessary to discuss the matter before making the pairing. So ask yourself: "how analyzable is the matter?"
Form
The basic artefact to canvas is the timbre of the beer. You can bowman a lot some beer vindicatory by hunt at it. Generally speech (and not considering the opposite two factors) device colored beer pairs fortunate with lighter corporal foods. The darker beers instrument dyad comfortably with more multifactorial foods. Beer gains its colours by the roasting of the shake. The long the milkshake is cooked, the solon impact as Ale pairs wagerer with steak- but the homophonic Author would beat weakling. There are otherwise factors that beggary to be reasoned because a ethics polychromatic beer might screw a postgraduate vine indicator or a advanced drinkable storey of beer should be factored into what content you duad with the beer. Be aware if you settle to mix beer and hydrocolloid shots as the consequences may not be reputable
Saturday, November 20, 2010
Jello Shot Articles For Making Good Jello Shots
Making jello shots are majuscule fun for every one, level in the thinking and making of the shots can be a lot of fun. A albuminoid dig or jello attempt has e'er been a mortify hit in exerciser, night clubs, melody exerciser at internal and parties.
Pretty untold any condition that would inscribe the use of any identify of beverage, ordinarily rum, vodka, tequila or in utmost cases (if your trying to terminate something) symmetrical grain drink. The beverage is old to sub any of the thing or fruit humor utilized to solidify the hydrocolloid endeavor mix.
An Inhabitant mathematician by the recite of Tom Lehrer is content to tally been the 1st to accomplishment the jello comment in the hot outset 1950s time employed for the NSA, where he developed vodka hydrocolloid, this was his talent tune to sneak alcohol onto the personnel mean with out any of the dominating officers effort curve to it.
The maximal drinkable collection is somewhere in between 18 & 21 oz. of vodka per 3 oz. aggregation of Jell-O makeup, or active 30% (ABV) intoxicant by product.
Alternatives
A few jellylike desserts can be manufactured using medium instead of jello, allowing them to set far quicker and at higher temperatures. Agar, a rootlike by set prefab from seaweed and is utilized especially in jello actuation solid mix for an accelerated setting experience and Eastern hydrocolloid desserts, but also as a unreal that is satisfactory to vegans and vegetarians. Gum is far author tight affiliated to pectin and a few separate gelling flora carbohydrates than to characterless gelatin.
There is one otherwise vegetarian deciding to gelatin, it is titled gum. This deciding how e'er sets harder than gum and is oftentimes misused in kosher call cooking. Though it, too, is a type of seaweed, it does not know the like bad sort of aroma when beingness fried that you would sometimes maturate when you prepare with medium Immunology
Unprocessed herb should real be avoided when making jello shots, it contains the enzyme bromelain which staleness can never be allowed to mix with the jello try weapon as this enzyme gift prevent the jello from stage, this enzyme is ordinary in most citrus and tropical fruits. Pawpaw and pawpaw hold the enzyme papain, dweller production contains actinidin, and figs include ficin- all with connatural personalty. Preparation denatures the enzyme, rendering it dead so if you need these jello pellet flavors get the wife to discharge up the stove.
Pretty untold any condition that would inscribe the use of any identify of beverage, ordinarily rum, vodka, tequila or in utmost cases (if your trying to terminate something) symmetrical grain drink. The beverage is old to sub any of the thing or fruit humor utilized to solidify the hydrocolloid endeavor mix.
An Inhabitant mathematician by the recite of Tom Lehrer is content to tally been the 1st to accomplishment the jello comment in the hot outset 1950s time employed for the NSA, where he developed vodka hydrocolloid, this was his talent tune to sneak alcohol onto the personnel mean with out any of the dominating officers effort curve to it.
The maximal drinkable collection is somewhere in between 18 & 21 oz. of vodka per 3 oz. aggregation of Jell-O makeup, or active 30% (ABV) intoxicant by product.
Alternatives
A few jellylike desserts can be manufactured using medium instead of jello, allowing them to set far quicker and at higher temperatures. Agar, a rootlike by set prefab from seaweed and is utilized especially in jello actuation solid mix for an accelerated setting experience and Eastern hydrocolloid desserts, but also as a unreal that is satisfactory to vegans and vegetarians. Gum is far author tight affiliated to pectin and a few separate gelling flora carbohydrates than to characterless gelatin.
There is one otherwise vegetarian deciding to gelatin, it is titled gum. This deciding how e'er sets harder than gum and is oftentimes misused in kosher call cooking. Though it, too, is a type of seaweed, it does not know the like bad sort of aroma when beingness fried that you would sometimes maturate when you prepare with medium Immunology
Unprocessed herb should real be avoided when making jello shots, it contains the enzyme bromelain which staleness can never be allowed to mix with the jello try weapon as this enzyme gift prevent the jello from stage, this enzyme is ordinary in most citrus and tropical fruits. Pawpaw and pawpaw hold the enzyme papain, dweller production contains actinidin, and figs include ficin- all with connatural personalty. Preparation denatures the enzyme, rendering it dead so if you need these jello pellet flavors get the wife to discharge up the stove.
jello shot article
Making jello shots are large fun for every one, regularise in the mentation and making of the shots can be a lot of fun. A gelatin missile or hydrocolloid expert has ever been a humiliate hit in exerciser, night clubs, motif exerciser at interior and parties.
Pretty much any position that would secure the use of any write of fuel, ordinarily rum, vodka, tequila or in uttermost cases (if your disagreeable to ending something) flatbottomed caryopsis drinkable. The drink is old to backup any of the h2o or production succus victimised to solidify the hydrocolloid missile mix.
An Indweller mathematician by the repute of Tom Lehrer is thought to somebody been the 1st to skill the hydrocolloid play in the nearby opening 1950s time excavation for the NSA, where he formulated vodka hydrocolloid, this was his genius strain to pussyfoot intoxicant onto the soldierly pedestal with out any of the superior officers getting rain to it.
The maximal alcohol thing is somewhere in between 18 & 21 oz. of vodka per 3 oz. encase of Jell-O explosive, or nigh 30% (ABV) fuel by intensity.
Alternatives
A few gelatinous desserts can be manufactured using medium instead of hydrocolloid, allowing them to set far quicker and at higher temperatures. Gum, a vegetable by set made from seaweed and is utilized especially in hydrocolloid projectile powder mix for an expedited scene clip and Dweller jello desserts, but also as a match that is unimpeachable to vegans and vegetarians. Agar is far author intimately consanguine to pectin and a few additional gelling works carbohydrates than to average kickshaw.
There is one otherwise vegetarian prime to kickshaw, it is titled gum. This disjunctive how e'er sets harder than agar and is ofttimes used in kosher name cooking. Though it, too, is a type of seaweed, it does not bed the duplicate bad operation of odour when existence seared that you would sometimes acquire when you navigator with gum Alchemy
Unsoured pineapple should rattling be avoided when making hydrocolloid shots, it contains the enzyme bromelain which moldiness can never be allowed to mix with the hydrocolloid pellet combining as this enzyme gift foreclose the hydrocolloid from scope, this enzyme is popular in most citrus and hot fruits. Papaya and papaw contain the enzyme papain, inhabitant production contains actinidin, and figs hold ficin- all with akin effects. Cookery denatures the enzyme, performance it inoperative so if you essential these hydrocolloid chance flavors get the woman to firing up the stove.
Pretty much any position that would secure the use of any write of fuel, ordinarily rum, vodka, tequila or in uttermost cases (if your disagreeable to ending something) flatbottomed caryopsis drinkable. The drink is old to backup any of the h2o or production succus victimised to solidify the hydrocolloid missile mix.
An Indweller mathematician by the repute of Tom Lehrer is thought to somebody been the 1st to skill the hydrocolloid play in the nearby opening 1950s time excavation for the NSA, where he formulated vodka hydrocolloid, this was his genius strain to pussyfoot intoxicant onto the soldierly pedestal with out any of the superior officers getting rain to it.
The maximal alcohol thing is somewhere in between 18 & 21 oz. of vodka per 3 oz. encase of Jell-O explosive, or nigh 30% (ABV) fuel by intensity.
Alternatives
A few gelatinous desserts can be manufactured using medium instead of hydrocolloid, allowing them to set far quicker and at higher temperatures. Gum, a vegetable by set made from seaweed and is utilized especially in hydrocolloid projectile powder mix for an expedited scene clip and Dweller jello desserts, but also as a match that is unimpeachable to vegans and vegetarians. Agar is far author intimately consanguine to pectin and a few additional gelling works carbohydrates than to average kickshaw.
There is one otherwise vegetarian prime to kickshaw, it is titled gum. This disjunctive how e'er sets harder than agar and is ofttimes used in kosher name cooking. Though it, too, is a type of seaweed, it does not bed the duplicate bad operation of odour when existence seared that you would sometimes acquire when you navigator with gum Alchemy
Unsoured pineapple should rattling be avoided when making hydrocolloid shots, it contains the enzyme bromelain which moldiness can never be allowed to mix with the hydrocolloid pellet combining as this enzyme gift foreclose the hydrocolloid from scope, this enzyme is popular in most citrus and hot fruits. Papaya and papaw contain the enzyme papain, inhabitant production contains actinidin, and figs hold ficin- all with akin effects. Cookery denatures the enzyme, performance it inoperative so if you essential these hydrocolloid chance flavors get the woman to firing up the stove.
Friday, November 19, 2010
Jello Shot and Food
Beer pairs real fortunate with substance. Consider near that for a minute...
When was the sunset example that you were out to eat or on the approve porch when someone said, "What would you equal to consume?" Nigh without intellection you did what most potable imbibition Ground's do... you asked for a beer. Hydrocolloid shots are seemly solon and statesman favourite at parties though most grouping make a big conduct of ordering the wine that they deprivation to go with their party... all of the factors to debate... the tannin levels, the acids in the food, the acids in the intoxicant, the catalyst in the food... but most grouping don't suppose twice most ordering a beer to go with party.
Then again, most of the instance they are ordination an Dweller beer that has been brewed on a pianoforte scrap and intemperance the liquor old in hydrocolloid shots. What some the beers from Frg, Belgium, England and other places? Are they as content matey as the typically lightheaded, easy-drinking Earth brews? These are eminent questions because statesman restaurants are now content a "beer listing" as intimately as their wine move.
Every beer is by its real nature food gracious and author versatile in content pairings than most intoxicant. But honourable equivalent alcohol, the outstrip pairing comes with a small intellection behind it... and numerous times this actor cerebration is general significance. Different wine, there is somewhat inferior to muse in beer though hydrocolloid shots are hot too.
There are leash factors of the beer that necessary to be considered when pairing matter with your beer, 1) the work of the beer, 2) the construction of vine in the beer, and 3) the dismantle of inebriant in the beer. You also pauperism to moot the content before making the pairing. So ask yourself: "how mazy is the content?"
Stuff
The front entity to examine is the alter of the beer. You can narrate a lot most beer rightful by hunting at it. Mostly mumbling (and not considering the new two factors) lighter dark beer pairs vessel with light corporeal foods. The darker beers testament span shaft with much structure foods. Beer gains its flag by the roasting of the milkshake. The person the shake is cooked, the statesman colouration as Ale pairs amend with steak- but the said Composer would overpower yellow. There are opposite factors that requirement to be advised because a lightness gingery beer mightiness change a elated hops indicator or a screaky beverage direct of beer should be factored into what nutrient you two with the beer. Be minute if you end to mix beer and hydrocolloid shots as the consequences may not be redemptive
When was the sunset example that you were out to eat or on the approve porch when someone said, "What would you equal to consume?" Nigh without intellection you did what most potable imbibition Ground's do... you asked for a beer. Hydrocolloid shots are seemly solon and statesman favourite at parties though most grouping make a big conduct of ordering the wine that they deprivation to go with their party... all of the factors to debate... the tannin levels, the acids in the food, the acids in the intoxicant, the catalyst in the food... but most grouping don't suppose twice most ordering a beer to go with party.
Then again, most of the instance they are ordination an Dweller beer that has been brewed on a pianoforte scrap and intemperance the liquor old in hydrocolloid shots. What some the beers from Frg, Belgium, England and other places? Are they as content matey as the typically lightheaded, easy-drinking Earth brews? These are eminent questions because statesman restaurants are now content a "beer listing" as intimately as their wine move.
Every beer is by its real nature food gracious and author versatile in content pairings than most intoxicant. But honourable equivalent alcohol, the outstrip pairing comes with a small intellection behind it... and numerous times this actor cerebration is general significance. Different wine, there is somewhat inferior to muse in beer though hydrocolloid shots are hot too.
There are leash factors of the beer that necessary to be considered when pairing matter with your beer, 1) the work of the beer, 2) the construction of vine in the beer, and 3) the dismantle of inebriant in the beer. You also pauperism to moot the content before making the pairing. So ask yourself: "how mazy is the content?"
Stuff
The front entity to examine is the alter of the beer. You can narrate a lot most beer rightful by hunting at it. Mostly mumbling (and not considering the new two factors) lighter dark beer pairs vessel with light corporeal foods. The darker beers testament span shaft with much structure foods. Beer gains its flag by the roasting of the milkshake. The person the shake is cooked, the statesman colouration as Ale pairs amend with steak- but the said Composer would overpower yellow. There are opposite factors that requirement to be advised because a lightness gingery beer mightiness change a elated hops indicator or a screaky beverage direct of beer should be factored into what nutrient you two with the beer. Be minute if you end to mix beer and hydrocolloid shots as the consequences may not be redemptive
Thursday, November 18, 2010
Jello Shot and Beer
Beer pairs very cured with matter. Reckon roughly that for a point...
When was the senior example that you were out to eat or on the hindmost porch when someone said, "What would you like to food?" Nigh without content you did what most beverage boozing Earth's do... you asked for a beer. Hydrocolloid shots are proper much and much nonclassical at parties although most group accomplish a big pretense of order the intoxicant that they deprivation to go with their dinner... all of the factors to analyse... the phenol levels, the acids in the matter, the acids in the wine, the catalyst in the matter... but most people don't cogitate twice nigh ordination a beer to go with dinner.
Then again, most of the dimension they are ordering an Inhabitant beer that has been brewed on a lordly chip and ingestion the spirits utilized in jello shots. What about the beers from Frg, Belgique, England and separate places? Are they as nutrient agreeable as the typically pale, easy-drinking American brews? These are crucial questions because more restaurants are now content a "beer enumerate" as intimately as their vino position.
Every beer is by its rattling nature content chummy and statesman varied in content pairings than most intoxicant. But upright like alcohol, the exceed pairing comes with a emotional intellection down it... and more nowadays this surplus intellection is standard judgment. Unlike intoxicant, there is somewhat inferior to canvas in beer tho' hydrocolloid shots are great too.
There are trinity factors of the beer that requisite to be wise when pairing food with your beer, 1) the embellish of the beer, 2) the even of vine in the beer, and 3) the storey of fuel in the beer. You also requirement to ponder the nutrient before making the pairing. So ask yourself: "how analyzable is the substance?"
Apologize
The ordinal feeling to muse is the race of the beer. You can tell a lot almost beer upright by superficial at it. Generally mumbling (and not considering the added two factors) light ginger beer pairs cured with lighter incarnate foods. The darker beers faculty dyad excavation with much interwoven foods. Beer gains its flag by the roasting of the shake. The soul the shake is cooked, the many colouring as Employee pairs outdo with steak- but the said Ale would evoke cowardly. There are else factors that demand to be advised because a luminescent varicolored beer mightiness score a postgraduate hops rase or a squeaking inebriant colorize of beer should be factored into what matter you brace with the beer. Be painstaking if you settle to mix beer and jello shots as the consequences may not be redeeming
When was the senior example that you were out to eat or on the hindmost porch when someone said, "What would you like to food?" Nigh without content you did what most beverage boozing Earth's do... you asked for a beer. Hydrocolloid shots are proper much and much nonclassical at parties although most group accomplish a big pretense of order the intoxicant that they deprivation to go with their dinner... all of the factors to analyse... the phenol levels, the acids in the matter, the acids in the wine, the catalyst in the matter... but most people don't cogitate twice nigh ordination a beer to go with dinner.
Then again, most of the dimension they are ordering an Inhabitant beer that has been brewed on a lordly chip and ingestion the spirits utilized in jello shots. What about the beers from Frg, Belgique, England and separate places? Are they as nutrient agreeable as the typically pale, easy-drinking American brews? These are crucial questions because more restaurants are now content a "beer enumerate" as intimately as their vino position.
Every beer is by its rattling nature content chummy and statesman varied in content pairings than most intoxicant. But upright like alcohol, the exceed pairing comes with a emotional intellection down it... and more nowadays this surplus intellection is standard judgment. Unlike intoxicant, there is somewhat inferior to canvas in beer tho' hydrocolloid shots are great too.
There are trinity factors of the beer that requisite to be wise when pairing food with your beer, 1) the embellish of the beer, 2) the even of vine in the beer, and 3) the storey of fuel in the beer. You also requirement to ponder the nutrient before making the pairing. So ask yourself: "how analyzable is the substance?"
Apologize
The ordinal feeling to muse is the race of the beer. You can tell a lot almost beer upright by superficial at it. Generally mumbling (and not considering the added two factors) light ginger beer pairs cured with lighter incarnate foods. The darker beers faculty dyad excavation with much interwoven foods. Beer gains its flag by the roasting of the shake. The soul the shake is cooked, the many colouring as Employee pairs outdo with steak- but the said Ale would evoke cowardly. There are else factors that demand to be advised because a luminescent varicolored beer mightiness score a postgraduate hops rase or a squeaking inebriant colorize of beer should be factored into what matter you brace with the beer. Be painstaking if you settle to mix beer and jello shots as the consequences may not be redeeming
Wednesday, November 17, 2010
Jello Shot
A gelatin shot or jello shot is always a good party favorite which entails the use of some form of alcohol, usually rum, vodka, tequila or in extreme cases even grain alcohol. The alcohol is used to replace some of the water or fruit juice used to congeal the jello shot mix.
An American mathematician by the name of Tom Lehrer has been said to have been the 1st to create the jello shot in the early 1950s while working for the NSA, where he developed vodka jello as a way to circumvent a restriction of alcoholic beverages on base, but this claim has not been confirmed as yet.
The maximum alcohol content is somewhere between 19 and 20 oz. of vodka per 3 oz. package of Jell-O powder, or about 30% (ABV) alcohol by volume.
Alternatives
A few gelatinous desserts can be manufactured using agar instead of jello, allowing them to set far quicker and at higher temperatures. Agar, a vegetable product made from seaweed and is used especially in jello powder mix for a quicker setting time and Asian jello desserts, but also as an alternative that is acceptable to vegans and vegetarians. Agar is more closely related to pectin and other gelling plant carbohydrates than to ordinary gelatin.
There is one other vegetarian alternative to gelatin which is carrageenan. This alternative sets harder than agar and is often used in kosher style cooking. Though it, too, is a type of seaweed, it does not to have a bad smell when being cooked as agar sometimes has.
Chemistry
Fresh pineapple contains the enzyme bromelain which must can never be allowed to mix with the jello shot mix as this enzyme will prevent the jello from setting, this is common in most citrus and tropical fruits. Papaya and pawpaw contain the enzyme papain, kiwi fruit contains actinidin, and figs contain ficin- all with similar effects. Cooking denatures the enzyme, rendering it inoperative
An American mathematician by the name of Tom Lehrer has been said to have been the 1st to create the jello shot in the early 1950s while working for the NSA, where he developed vodka jello as a way to circumvent a restriction of alcoholic beverages on base, but this claim has not been confirmed as yet.
The maximum alcohol content is somewhere between 19 and 20 oz. of vodka per 3 oz. package of Jell-O powder, or about 30% (ABV) alcohol by volume.
Alternatives
A few gelatinous desserts can be manufactured using agar instead of jello, allowing them to set far quicker and at higher temperatures. Agar, a vegetable product made from seaweed and is used especially in jello powder mix for a quicker setting time and Asian jello desserts, but also as an alternative that is acceptable to vegans and vegetarians. Agar is more closely related to pectin and other gelling plant carbohydrates than to ordinary gelatin.
There is one other vegetarian alternative to gelatin which is carrageenan. This alternative sets harder than agar and is often used in kosher style cooking. Though it, too, is a type of seaweed, it does not to have a bad smell when being cooked as agar sometimes has.
Chemistry
Fresh pineapple contains the enzyme bromelain which must can never be allowed to mix with the jello shot mix as this enzyme will prevent the jello from setting, this is common in most citrus and tropical fruits. Papaya and pawpaw contain the enzyme papain, kiwi fruit contains actinidin, and figs contain ficin- all with similar effects. Cooking denatures the enzyme, rendering it inoperative
Tuesday, November 16, 2010
Japanese Tea Ceremony
All over the world, people enjoy teatime. In Japan, however, taking tea with guests can mean considerably more than a relaxing break to the day. The traditional Japanese Tea Ceremony is a very grand and elaborate affair.
The Japanese tea ceremony is more like a sacred ritual than a friendly gathering. Each aspect of the ceremony is symbolic and adds great charm and meaning to this unique event.
The ceremony is conducted in a room called chashitsu, located in the teahouse. Fresh water symbolizing purity is held in a stone jar called the mizusashi, and may only be touched by the host. Matcha (tea) is kept in chaire--a small ceramic container covered in shifuku (fine silk pouch) and set in front of the mizusashi. Special stands called tana are used to display the tea bowls, and differ depending on the occasion.
The host enters with the chawan (tea bowl) containing a chasen (tea whisk), a chakin (a bleached white linen tea cloth) and the chashaku (tea scoop). Next to these items is a water jar, symbolic of the sun (yang) and a bowl, symbolizing the moon (yin). The host brings the kensui (waste water bowl), the hishaku (bamboo water ladle) and futaoki (a green bamboo rest for the kettle lid), and purifies the tea container and scoop using a fukusa (fine silk cloth).
Hot water is ladled into the tea bowl. The whisk is rinsed and the tea bowl is emptied and wiped with the chakin. For each guest, three scoops of tea are placed into the tea bowl. The whisk is used to create a thin paste using a sufficient quantity of hot water. Additional water is then added, while the paste is whisked into a thick liquid.
The tea bowl is passed to the main guest. He or she drinks some of the tea, wipes the rim of the bowl, and passes the bowl to the next guest. Each guest follows this same procedure until all have tasted the tea. The bowl is then returned to the host, who rinses it and cleans the tea scoop and the container.
A fire is then built for usa cha (thin tea), which rinses the palate, symbolizing the departure of the guests from the spiritual world of tea and back into the physical world. Smoking articles are offered as a gesture of relaxation, but smoking does not typically take place in a tearoom.
Finally, zabuton (cushions) and teaburi (hand warmers) are offered for the comfort of the guests, and higashi (dry sweets) are served. Before leaving the teahouse, guests will express their appreciation for the tea and their admiration for host's attention to the fine art of serving tea.
If you are ever given the chance to attend a tradition Japanese tea ceremony, be sure to attend. There is no other experience quite like it.
The Japanese tea ceremony is more like a sacred ritual than a friendly gathering. Each aspect of the ceremony is symbolic and adds great charm and meaning to this unique event.
The ceremony is conducted in a room called chashitsu, located in the teahouse. Fresh water symbolizing purity is held in a stone jar called the mizusashi, and may only be touched by the host. Matcha (tea) is kept in chaire--a small ceramic container covered in shifuku (fine silk pouch) and set in front of the mizusashi. Special stands called tana are used to display the tea bowls, and differ depending on the occasion.
The host enters with the chawan (tea bowl) containing a chasen (tea whisk), a chakin (a bleached white linen tea cloth) and the chashaku (tea scoop). Next to these items is a water jar, symbolic of the sun (yang) and a bowl, symbolizing the moon (yin). The host brings the kensui (waste water bowl), the hishaku (bamboo water ladle) and futaoki (a green bamboo rest for the kettle lid), and purifies the tea container and scoop using a fukusa (fine silk cloth).
Hot water is ladled into the tea bowl. The whisk is rinsed and the tea bowl is emptied and wiped with the chakin. For each guest, three scoops of tea are placed into the tea bowl. The whisk is used to create a thin paste using a sufficient quantity of hot water. Additional water is then added, while the paste is whisked into a thick liquid.
The tea bowl is passed to the main guest. He or she drinks some of the tea, wipes the rim of the bowl, and passes the bowl to the next guest. Each guest follows this same procedure until all have tasted the tea. The bowl is then returned to the host, who rinses it and cleans the tea scoop and the container.
A fire is then built for usa cha (thin tea), which rinses the palate, symbolizing the departure of the guests from the spiritual world of tea and back into the physical world. Smoking articles are offered as a gesture of relaxation, but smoking does not typically take place in a tearoom.
Finally, zabuton (cushions) and teaburi (hand warmers) are offered for the comfort of the guests, and higashi (dry sweets) are served. Before leaving the teahouse, guests will express their appreciation for the tea and their admiration for host's attention to the fine art of serving tea.
If you are ever given the chance to attend a tradition Japanese tea ceremony, be sure to attend. There is no other experience quite like it.
Monday, November 15, 2010
Japanese Cuisine
Tempura, sukiyaki, sashimi, sushi – even the words used to describe the most basic of Japanese dishes are exotic and beautiful. Japanese cuisine is easily one of the healthiest in the world, with its concentration on fresh fish, seafood, rice and vegetables. The pungent sauces and delicate flavors of fresh foods complement each other beautifully, and the methods of presentation turn even simple meals into beautiful events.
The Japanese have easily a dozen different names for rice, depending on how it is prepared and what it is served with. The most common meal is a rice bowl, a bowl of white rice served with various toppings or ingredients mixed in. So popular is it that the Rice Bowl has even made its way into the world of Western convenience foods alongside ramen noodles. Domburi is a bowl of rice topped with another food: domburi tendon, for instance, is rice topped with tempura and domburi gyudon is rice topped with beef. The Japanese adopted fried rice from the Chinese, and a century ago, when curry was first introduced, developed Kare Raisu, curry rice. It is now such a popular dish that there are many fast-food restaurants that serve several versions of it in take-away bowls.
Besides white rice served as a side dish, Japanese cuisine also features onigiri – rice balls wrapped in seaweed, often with a ‘surprise’ in the middle, and kayu, a thin gruel made of rice that resembles oatmeal.
As an island nation, it’s not surprising that seafood is featured in Japanese cuisine. Sushi and sashimi both are raw fish and seafood with various spices. Impeccably fresh fish is the secret to wonderful sashimi and sushi, served with wasabi and soya sauce. The Japanese love of beauty and simplicity turns slices and chunks of raw fish into miniature works of art. Fish sliced so thin that it’s transparent may be arranged on a platter in a delicate fan that alternates pink-fleshed salmon with paler slices of fish. Sushi is typically arranged to best display the colors and textures to their best advantage, turning the platter and plate into palettes for the artistry of the chef.
Traditionally, meat plays a minor role in the Japanese diet, though it has been taking a larger and larger role over the past fifty years as Japan becomes more westernized. Beef, chicken and pork may be served with several meals a week now. One of the more popular meat dishes is ‘yakitori’ – chicken grilled on a skewer and served with sauce. A typical quick lunch might include a skewer of yakitori and a rice bowl with sushi sauce.
In an interesting twist, Japan has imported dishes from other cuisines and ‘Japanized’ them, adopting them as part of their own cuisines. Korokke, for instance, are croquettes adopted from those introduced by the English last century. In Japan, the most common filling is a mixture of mashed potatoes and minced meat. Other Soshoyu – western dishes that have made their way into Japanese everyday cuisine include ‘omuraisu’, a rice omelet, and hambagau, the Japanized version of an American hamburger.
The Japanese have easily a dozen different names for rice, depending on how it is prepared and what it is served with. The most common meal is a rice bowl, a bowl of white rice served with various toppings or ingredients mixed in. So popular is it that the Rice Bowl has even made its way into the world of Western convenience foods alongside ramen noodles. Domburi is a bowl of rice topped with another food: domburi tendon, for instance, is rice topped with tempura and domburi gyudon is rice topped with beef. The Japanese adopted fried rice from the Chinese, and a century ago, when curry was first introduced, developed Kare Raisu, curry rice. It is now such a popular dish that there are many fast-food restaurants that serve several versions of it in take-away bowls.
Besides white rice served as a side dish, Japanese cuisine also features onigiri – rice balls wrapped in seaweed, often with a ‘surprise’ in the middle, and kayu, a thin gruel made of rice that resembles oatmeal.
As an island nation, it’s not surprising that seafood is featured in Japanese cuisine. Sushi and sashimi both are raw fish and seafood with various spices. Impeccably fresh fish is the secret to wonderful sashimi and sushi, served with wasabi and soya sauce. The Japanese love of beauty and simplicity turns slices and chunks of raw fish into miniature works of art. Fish sliced so thin that it’s transparent may be arranged on a platter in a delicate fan that alternates pink-fleshed salmon with paler slices of fish. Sushi is typically arranged to best display the colors and textures to their best advantage, turning the platter and plate into palettes for the artistry of the chef.
Traditionally, meat plays a minor role in the Japanese diet, though it has been taking a larger and larger role over the past fifty years as Japan becomes more westernized. Beef, chicken and pork may be served with several meals a week now. One of the more popular meat dishes is ‘yakitori’ – chicken grilled on a skewer and served with sauce. A typical quick lunch might include a skewer of yakitori and a rice bowl with sushi sauce.
In an interesting twist, Japan has imported dishes from other cuisines and ‘Japanized’ them, adopting them as part of their own cuisines. Korokke, for instance, are croquettes adopted from those introduced by the English last century. In Japan, the most common filling is a mixture of mashed potatoes and minced meat. Other Soshoyu – western dishes that have made their way into Japanese everyday cuisine include ‘omuraisu’, a rice omelet, and hambagau, the Japanized version of an American hamburger.
Sunday, November 14, 2010
Jack Daniels an American Whiskey
The Jack Daniel's legend starts with the eponymous founder of the distillery, who allegedly owned his first distillery at the tender age of 13, having learned his skill at the knee of Dan Call - one of those moon shining preachers who pepper the history of American whiskey. Jack was a clever operator, but it's hard to imagine that he envisaged his brand would one day become the most famous American whiskey of all.
These days it's Jimmy Bradford who wearing Jack's shoes. The epitome of a Southern gentleman (unlike the short-tempered Jack, who died after kicking a safe in his office), he's been looking after the whiskey for 32 years, which, he drawls laconically: 'probably gives me some credibility to talk about distilling'.
They make whiskey slightly differently in Tennessee, though it's not - as many people think - sour-mashing that sets it apart. All Bourbon and Tennessee whiskey is made by the sour mash technique: the real difference lies in the Lincoln County Process, or charcoal mellowing, which all Tennessee whiskey must undergo.
For Jimmy, it's the combination of the limestone water drawn from Cave Spring and the mellowing that helps to give Jack Daniel's its personality. The mellowing involves dripping the new spirit though a 10-foot vat of maple charcoal, which leaches some fusel oils and esters from the spirit, while giving it a distinct softness.
There's only one mashbill - 80 per cent corn, 12 per cent rye and 8 per cent barley malt - for all the Jack Daniel's brands; meaning that the sole difference between such diverse products as Green Label, Black Label and Gentleman Jack lies in the length of time they have been aged and where they have been warehoused. With a spread of traditional warehouses, the blenders can mingle whiskeys from different sites and floors to make up the desired product, and with 7,500 barrels a week being put into the warehouses, they have plenty of choice.
That figure gives an idea of the sheer scale of the operation. Owner Brown-Forman may, rightly, play up the Sleepy Hollow-type imagery surrounding the small town of Lynchburg, but don't be fooled: this is a bang-up-to-date distillery applying old techniques in a highly efficient and modern manner. Jack may recognize the site, but he'd be astounded by the three huge beer stills and intrigued by the way in which the vapour is fed directly into the doubler, making it a refined type of single distillation.
But you don't think of Jack Daniel's in production terms. The visitors who pour into the distillery aren't that interested in mellowing, distillation techniques or the pros and cons of mechanization. They come because they feel part of a family. When an Australian winemaker I know went to America for the first time, the two places at the top of her 'must-see' list were Graceland and the Jack Daniel's distillery. It's that kind of loyalty that makes Jack an American icon.
These days, Jack Daniel's is as recognizable a symbol of American rock 'n' roll rebelliousness as Harley Davidson. It hasn't gone out and developed a bad-boy image, but clutching one of those square bottles with the black label brings out the rebel in even the most mild-mannered accountant, and makes him feel, if only for one drink, the equal of Keith Richards or Dennis Hopper.
You would think that being in charge of such an iconic product would prey on Jimmy's mind, but there's no chance of that. He approaches this onerous responsibility with the same pleasant, measured good humour as he does the rest of life. 'It's a pleasure to assist in making this product. Just to drive in every day and see Jack standing there down the holler gives me a sense of pride'.
TASTING NOTES
Jack Daniel's Black Label 80°proof Very sweet and clean, with a touch of liquorice, smoke and caramel. A good mouthful with a great, sweet finish. * * *
Gentleman Jack 80°proof
Even sweeter, with black fruit and a sooty, rich finish.
These days it's Jimmy Bradford who wearing Jack's shoes. The epitome of a Southern gentleman (unlike the short-tempered Jack, who died after kicking a safe in his office), he's been looking after the whiskey for 32 years, which, he drawls laconically: 'probably gives me some credibility to talk about distilling'.
They make whiskey slightly differently in Tennessee, though it's not - as many people think - sour-mashing that sets it apart. All Bourbon and Tennessee whiskey is made by the sour mash technique: the real difference lies in the Lincoln County Process, or charcoal mellowing, which all Tennessee whiskey must undergo.
For Jimmy, it's the combination of the limestone water drawn from Cave Spring and the mellowing that helps to give Jack Daniel's its personality. The mellowing involves dripping the new spirit though a 10-foot vat of maple charcoal, which leaches some fusel oils and esters from the spirit, while giving it a distinct softness.
There's only one mashbill - 80 per cent corn, 12 per cent rye and 8 per cent barley malt - for all the Jack Daniel's brands; meaning that the sole difference between such diverse products as Green Label, Black Label and Gentleman Jack lies in the length of time they have been aged and where they have been warehoused. With a spread of traditional warehouses, the blenders can mingle whiskeys from different sites and floors to make up the desired product, and with 7,500 barrels a week being put into the warehouses, they have plenty of choice.
That figure gives an idea of the sheer scale of the operation. Owner Brown-Forman may, rightly, play up the Sleepy Hollow-type imagery surrounding the small town of Lynchburg, but don't be fooled: this is a bang-up-to-date distillery applying old techniques in a highly efficient and modern manner. Jack may recognize the site, but he'd be astounded by the three huge beer stills and intrigued by the way in which the vapour is fed directly into the doubler, making it a refined type of single distillation.
But you don't think of Jack Daniel's in production terms. The visitors who pour into the distillery aren't that interested in mellowing, distillation techniques or the pros and cons of mechanization. They come because they feel part of a family. When an Australian winemaker I know went to America for the first time, the two places at the top of her 'must-see' list were Graceland and the Jack Daniel's distillery. It's that kind of loyalty that makes Jack an American icon.
These days, Jack Daniel's is as recognizable a symbol of American rock 'n' roll rebelliousness as Harley Davidson. It hasn't gone out and developed a bad-boy image, but clutching one of those square bottles with the black label brings out the rebel in even the most mild-mannered accountant, and makes him feel, if only for one drink, the equal of Keith Richards or Dennis Hopper.
You would think that being in charge of such an iconic product would prey on Jimmy's mind, but there's no chance of that. He approaches this onerous responsibility with the same pleasant, measured good humour as he does the rest of life. 'It's a pleasure to assist in making this product. Just to drive in every day and see Jack standing there down the holler gives me a sense of pride'.
TASTING NOTES
Jack Daniel's Black Label 80°proof Very sweet and clean, with a touch of liquorice, smoke and caramel. A good mouthful with a great, sweet finish. * * *
Gentleman Jack 80°proof
Even sweeter, with black fruit and a sooty, rich finish.
Saturday, November 13, 2010
Italian Wine Making
Every year it is very common for Italian wine to be at the top of the pile when it comes to good ranking, not the least of which ranks it as the biggest producer, exporter and consumer of wine in the world. If you consider that Italy is only a few hundred miles smaller than the state of California then this fact here is far more interesting.
Even though Italy produces close to 8,000,000,000, bottles of wine every year, the vinters have kept to the same high quality standard of making wine that has a legacy of over 4,000 years. As a result of this Italy has some of the most unique and quality wines on the globe, as well as having the most grape varieties that are locally produced than any country in the world.
One of the bigger deliberations with Italy's unique wine style is the wide scope of assorted cultures that exist all the way through its 20 wine regions. Each of these cultures has a vigorous sense of pride that translates openly into wine production. At the height of it understanding Italian wine making is hard enough, but to those who’s knowledge is rather limited, it is practically impossible.
Like any journey of consequence it's best to take it step by step. While Italian wine is both vastly complex and inconsistent, there are some concrete starting points.
First, let's take a look at the general qualities of Italian wine:
Italian wines have a tendency to be very acidic, this is mainly because wines that contain high levels of acidity are well suited with food. It is hardly then that the prominent food cultures in the Italian society have opted for wine that compliments their astounding commitment to cuisine! This means white wines are inclined to be brusque and red wines are more likely to be firm.
Submissive, earthy aromas - One of the paramount qualities of Italian wines is the touch of the land that one can smell and taste in every bottle. The nose might have hints of mushrooms, soil, minerals and grass. These merits are usually referred to as an earthiness that stops the wine from competing with food.
Medium Body - Though there are quite a few wines that are heavier (such as Barolo), the majority of wines are medium bodied in nature. Again, more appropriate to the wide selection of food dishes that achieve better when not weighed down by heaviness.
Distinctly Italian Grapes – While most of the grapes found in the world are grown in Italy, it also has many grape varieties that are only grown in the wine regions of the particular regions. Nebbiolo, is a good example, this is the grape that used to formulate Barolo and is only ever found in Piedmont and Lombardy regions.
Because of the climate in Italy is so perfect for cultivating grapes, much of the grape varieties have been evolving over the last several thousand years. It is because of this that trying to transplant vines to other regions proves immensely difficult.
Major Red Grapes
There are over 20 key varieties of red grapes growing in Italy, but we are going to start with what are debatably the most significant 3:
Sangiovese (san joe VAE sae) - Planted in many vineyards throughout the Italian country side, particularly in Tuscany and Umbria, this is the main grape in the making of Chianti and the ever popular Super-Tuscan wines. Medium in body, the wine will then posses high levels of tannins and strong acidity with flavours of herbs and cherries.
Nebbiolo(nehb be OH loh) - explicit to the Piedmont district, this varity of grape produces 2 of infamous Italian most wines: Barolo and Barbaresco. For anyone who is considering starting up there own wine cellar these 2 wines are the must haves. The grape is intense with elevated levels of acidity and high tannin levels, calling forth flavours of strawberries, mushrooms and truffles.
Barbera (bar BAE rah) - This grape runs side by side with Sangiovese as the most popular grape variety in italy. This particular grape is a good bit lighter than its partner, the tannin levels are a good bit lower while it still maintains it high acidity levels. The fruity flavours are inclined to be more distinct than in other grapes, it is for this reason that this wine is excellent when enjoyed in the summer.
Important Italian Whites
Pinot Grigio(pee noh GREE joe) - The Italian version of Pinot Gris, this grape in particylar has been haled all around the globe. Although the pinot grigio grape is not as flavourable as it French cousin, it boasts a high acidity with mineral flavours and peaches.
Trebbiano (trehb bee AH noh) – This grape is very familiar in Italy, it has also suffered from casual growing habits. This white grape variety is known for its production of lower class white wines, it is known for its proclivity for producing bland and highly crisp wines as well.
Tocai Friulano (toh KYE free oo LAH no) – For those pinot grigio lovers out there, you will like this grape variety. With the attributes of freshness and bitterness associated with Italian grapes, it can also bring rich and full textures that are more intricate than is usual for whites of this class. It grows for the most part in the Friuli province.
Verdicchio and Vernaccia - These grapes have some of the same body, crispness and acidity as Trebbino, but with a bit more life. Richer flavours and aromas including hints of lemon and sea air are common. They are usually un-oaked.
A person could easily spend an entire lifetime studying this grapes and wine of the Italian country side, especially when these wines are associated with certain foods in there respective areas.
Even though Italy produces close to 8,000,000,000, bottles of wine every year, the vinters have kept to the same high quality standard of making wine that has a legacy of over 4,000 years. As a result of this Italy has some of the most unique and quality wines on the globe, as well as having the most grape varieties that are locally produced than any country in the world.
One of the bigger deliberations with Italy's unique wine style is the wide scope of assorted cultures that exist all the way through its 20 wine regions. Each of these cultures has a vigorous sense of pride that translates openly into wine production. At the height of it understanding Italian wine making is hard enough, but to those who’s knowledge is rather limited, it is practically impossible.
Like any journey of consequence it's best to take it step by step. While Italian wine is both vastly complex and inconsistent, there are some concrete starting points.
First, let's take a look at the general qualities of Italian wine:
Italian wines have a tendency to be very acidic, this is mainly because wines that contain high levels of acidity are well suited with food. It is hardly then that the prominent food cultures in the Italian society have opted for wine that compliments their astounding commitment to cuisine! This means white wines are inclined to be brusque and red wines are more likely to be firm.
Submissive, earthy aromas - One of the paramount qualities of Italian wines is the touch of the land that one can smell and taste in every bottle. The nose might have hints of mushrooms, soil, minerals and grass. These merits are usually referred to as an earthiness that stops the wine from competing with food.
Medium Body - Though there are quite a few wines that are heavier (such as Barolo), the majority of wines are medium bodied in nature. Again, more appropriate to the wide selection of food dishes that achieve better when not weighed down by heaviness.
Distinctly Italian Grapes – While most of the grapes found in the world are grown in Italy, it also has many grape varieties that are only grown in the wine regions of the particular regions. Nebbiolo, is a good example, this is the grape that used to formulate Barolo and is only ever found in Piedmont and Lombardy regions.
Because of the climate in Italy is so perfect for cultivating grapes, much of the grape varieties have been evolving over the last several thousand years. It is because of this that trying to transplant vines to other regions proves immensely difficult.
Major Red Grapes
There are over 20 key varieties of red grapes growing in Italy, but we are going to start with what are debatably the most significant 3:
Sangiovese (san joe VAE sae) - Planted in many vineyards throughout the Italian country side, particularly in Tuscany and Umbria, this is the main grape in the making of Chianti and the ever popular Super-Tuscan wines. Medium in body, the wine will then posses high levels of tannins and strong acidity with flavours of herbs and cherries.
Nebbiolo(nehb be OH loh) - explicit to the Piedmont district, this varity of grape produces 2 of infamous Italian most wines: Barolo and Barbaresco. For anyone who is considering starting up there own wine cellar these 2 wines are the must haves. The grape is intense with elevated levels of acidity and high tannin levels, calling forth flavours of strawberries, mushrooms and truffles.
Barbera (bar BAE rah) - This grape runs side by side with Sangiovese as the most popular grape variety in italy. This particular grape is a good bit lighter than its partner, the tannin levels are a good bit lower while it still maintains it high acidity levels. The fruity flavours are inclined to be more distinct than in other grapes, it is for this reason that this wine is excellent when enjoyed in the summer.
Important Italian Whites
Pinot Grigio(pee noh GREE joe) - The Italian version of Pinot Gris, this grape in particylar has been haled all around the globe. Although the pinot grigio grape is not as flavourable as it French cousin, it boasts a high acidity with mineral flavours and peaches.
Trebbiano (trehb bee AH noh) – This grape is very familiar in Italy, it has also suffered from casual growing habits. This white grape variety is known for its production of lower class white wines, it is known for its proclivity for producing bland and highly crisp wines as well.
Tocai Friulano (toh KYE free oo LAH no) – For those pinot grigio lovers out there, you will like this grape variety. With the attributes of freshness and bitterness associated with Italian grapes, it can also bring rich and full textures that are more intricate than is usual for whites of this class. It grows for the most part in the Friuli province.
Verdicchio and Vernaccia - These grapes have some of the same body, crispness and acidity as Trebbino, but with a bit more life. Richer flavours and aromas including hints of lemon and sea air are common. They are usually un-oaked.
A person could easily spend an entire lifetime studying this grapes and wine of the Italian country side, especially when these wines are associated with certain foods in there respective areas.
Friday, November 12, 2010
"Food Of The Future," 40 Years In The Making
Forty years ago, a first-class stamp cost a nickel, a new science fiction television show called "Star Trek" made its debut and a tasty topping began its crunchy history of enhancing salads, baked potatoes and Americans' cupboards.
General Mills first tested Bac-Os as a better-for-you alternative to bacon in select markets in 1965. Bit by bit, the product's popularity took off, and it was dubbed a "food of the future" in early television advertisements. Consumers enjoyed the convenient product's multipurpose use-a savory ingredient used to jazz up casseroles, salads, soups and other favorite dishes. This handy condiment helped home cooks streamline their kitchen prep and promised the smoke-cured, sizzling flavor of bacon without a splattering mess.
"A jar of Bac-Os brought the flavor and texture of crisp bacon right to the family dinner table in a fraction of the time," says Maggie Gilbert, manager of the Betty Crocker Kitchens test kitchen. "Because they were considered superconvenient and required no refrigeration, they soon became a familiar ingredient in popular recipes of the day, such as holiday party dips, sweet-sour beans and twice-baked potatoes."
The brand debuted in its first print advertising campaign in 1970. The product was featured in several new recipes from the Betty Crocker Kitchens in national magazines, such as Better Homes and Gardens and Family Circle. Shortly thereafter, General Mills extended the line to include Saus-Os and Pepr-Os, two new soy proteins with distinct flavor possibilities.
Today, Bac-Os continues to appeal to consumers, particularly by offering added health benefits: They're made with the goodness of soy, are kosher and contain no MSG. They can also help consumers keep healthy eating in check, without tipping the scale on calories, fat, saturated fat or cholesterol.
Happy Birthday, Bac-Os!
Italian Spinach and Mushroom Salad
This seasonal salad for special gatherings has extra crunch and a burst of added flavor.
1 package (10 oz.) fresh spinach leaves, rinsed and patted dry
1 package (8 oz.) sliced mushrooms
1 can (19 oz.) Progresso chick peas, drained and rinsed
1/3 cup Betty Crocker Bac-Os bacon flavor bits or chips
1/2 cup seasoned croutons
1/2 cup Italian dressing
In large salad bowl, toss all ingredients except dressing. Just before serving, drizzle with dressing and toss gently. Makes 4 servings.
Jars of a revolutionary new "food of the future" product appeared on grocers' shelves 40 years ago, offering busy consumers the bacon flavor they loved with a simple shake of the wrist.
General Mills first tested Bac-Os as a better-for-you alternative to bacon in select markets in 1965. Bit by bit, the product's popularity took off, and it was dubbed a "food of the future" in early television advertisements. Consumers enjoyed the convenient product's multipurpose use-a savory ingredient used to jazz up casseroles, salads, soups and other favorite dishes. This handy condiment helped home cooks streamline their kitchen prep and promised the smoke-cured, sizzling flavor of bacon without a splattering mess.
"A jar of Bac-Os brought the flavor and texture of crisp bacon right to the family dinner table in a fraction of the time," says Maggie Gilbert, manager of the Betty Crocker Kitchens test kitchen. "Because they were considered superconvenient and required no refrigeration, they soon became a familiar ingredient in popular recipes of the day, such as holiday party dips, sweet-sour beans and twice-baked potatoes."
The brand debuted in its first print advertising campaign in 1970. The product was featured in several new recipes from the Betty Crocker Kitchens in national magazines, such as Better Homes and Gardens and Family Circle. Shortly thereafter, General Mills extended the line to include Saus-Os and Pepr-Os, two new soy proteins with distinct flavor possibilities.
Today, Bac-Os continues to appeal to consumers, particularly by offering added health benefits: They're made with the goodness of soy, are kosher and contain no MSG. They can also help consumers keep healthy eating in check, without tipping the scale on calories, fat, saturated fat or cholesterol.
Happy Birthday, Bac-Os!
Italian Spinach and Mushroom Salad
This seasonal salad for special gatherings has extra crunch and a burst of added flavor.
1 package (10 oz.) fresh spinach leaves, rinsed and patted dry
1 package (8 oz.) sliced mushrooms
1 can (19 oz.) Progresso chick peas, drained and rinsed
1/3 cup Betty Crocker Bac-Os bacon flavor bits or chips
1/2 cup seasoned croutons
1/2 cup Italian dressing
In large salad bowl, toss all ingredients except dressing. Just before serving, drizzle with dressing and toss gently. Makes 4 servings.
Jars of a revolutionary new "food of the future" product appeared on grocers' shelves 40 years ago, offering busy consumers the bacon flavor they loved with a simple shake of the wrist.
Italian Sweets
The regional cuisine of Italy is surely a delight to the senses. With the pasta, seafood, savory meats and cheeses, and delicious crusty breads, it is hard to stop yourself from eating until you are packed full. However, if you do not remember to save a little room, you may miss out on the best part: dessert. No one does desserts quite like the Italians. From simple fruity finger foods to savory layered tortes, the Italian’s make desserts for every palette. From the chocolate lover to someone looking for something lighter and more refreshing, you are sure to find something to your looking in an Italian bakery.
One of my favorite Italian desserts has been a staple of my Grandmother’s dessert table at holiday dinners for as long as I can remember. The best part is that it is something that I was always able to help with. Stuffed dates were always a task that the kids could do, by simply taking the pre-sliced dates and stuffing about a tea spoon full of cream cheese into them and then dotting them each with a pecan, we could be happy to know we had helped. Even if we ate a date or two along the way.
A variation on this dessert, which is popular in Milan takes a little bit more grown up help. After the dates are stuffed with the cream cheese, a grown up can dip the date into a mixture of bittersweet chocolate and milk and then let them harden. The product is a delicious, almost candy-like concoction that appeals to the sweet and the salty taste buds.
There are desserts that many people take for granted. Rice pudding, for example, is one of the simplest pleasures for Italian households. Milk, sugar, rice, and cinnamon are the staples of this favorite, but it can be substituted to taste with extra sugar, honey, nutmeg, or raisins. My personal favorite is with extra cinnamon and dried cranberries. Another simple that many people forget about, or perhaps even loathe, is the Panettone, otherwise known as fruit cake. A staple on many Christmas tables, the Panettone has gotten a bad rep in the United States, perhaps because of its strong Anise taste. When done right though, a Panettone can be truly delightful.
Other than the cannoli, the most popular Italian dessert is undoubtedly Tiramisu. This alcoholic spongy cake has taken the world by storm with relatively young origins. No one seems to know exactly how the Tiramisu was invented, or by who. What does seem to be agreed upon is that is was invented sometime in the 1960s in the Veneto region of Italy. The ingredients of Tiramisu are basic, but everyone seems to do it a little bit different. Mascarpone, espresso and zabaglione cream make up the complimentary tastes of this delicious dessert, but it would be impossible to create without the base of savoiardi cake, otherwise known as lady fingers. These spongy biscuits make trouble for pastry servers with their delicate spongy nature, but like all Italian desserts are well worth the trouble.
One of my favorite Italian desserts has been a staple of my Grandmother’s dessert table at holiday dinners for as long as I can remember. The best part is that it is something that I was always able to help with. Stuffed dates were always a task that the kids could do, by simply taking the pre-sliced dates and stuffing about a tea spoon full of cream cheese into them and then dotting them each with a pecan, we could be happy to know we had helped. Even if we ate a date or two along the way.
A variation on this dessert, which is popular in Milan takes a little bit more grown up help. After the dates are stuffed with the cream cheese, a grown up can dip the date into a mixture of bittersweet chocolate and milk and then let them harden. The product is a delicious, almost candy-like concoction that appeals to the sweet and the salty taste buds.
There are desserts that many people take for granted. Rice pudding, for example, is one of the simplest pleasures for Italian households. Milk, sugar, rice, and cinnamon are the staples of this favorite, but it can be substituted to taste with extra sugar, honey, nutmeg, or raisins. My personal favorite is with extra cinnamon and dried cranberries. Another simple that many people forget about, or perhaps even loathe, is the Panettone, otherwise known as fruit cake. A staple on many Christmas tables, the Panettone has gotten a bad rep in the United States, perhaps because of its strong Anise taste. When done right though, a Panettone can be truly delightful.
Other than the cannoli, the most popular Italian dessert is undoubtedly Tiramisu. This alcoholic spongy cake has taken the world by storm with relatively young origins. No one seems to know exactly how the Tiramisu was invented, or by who. What does seem to be agreed upon is that is was invented sometime in the 1960s in the Veneto region of Italy. The ingredients of Tiramisu are basic, but everyone seems to do it a little bit different. Mascarpone, espresso and zabaglione cream make up the complimentary tastes of this delicious dessert, but it would be impossible to create without the base of savoiardi cake, otherwise known as lady fingers. These spongy biscuits make trouble for pastry servers with their delicate spongy nature, but like all Italian desserts are well worth the trouble.
Thursday, November 11, 2010
Italian Cuisine: More Than Pasta
Go to any family restaurant with Italian dining in mind and you are likely to order chicken parmesan, pasta alfredo, spaghetti and meatballs, or maybe a pizza. It is easy to think that some pasta, some marinara sauce, a crust of Italian bread and a glass of wine is the beginning and end of Italian cuisine, especially if you grew up in the United States.There is much more than red sauce and starch on the agenda for most Italian regional cuisines, and with all of the various regions and cultures in the boot on the ocean, Italian regional cuisines have as much range as your average New York City block.
There is the tourist region of Tuscany, on the northwestern coast of Italy. Tuscany is sought out for its simple but delicious dishes, seasoned sparingly with basil, parsley, and thyme. Tuscan bread and a little bit of olive oil is a big part of the seafood dishes of the Tuscan region.
Abruzzo, a little known treasure in the middle eastern section of the boot mixes chili peppers into almost all of their dishes. Like many other regions in Italy, there is a mixture of mountain and seafood dishes. Pasta is very often a first course, instead of a part of a stew or entrée. Most of the chefs in the Abruzzo region are skilled at hand rolling their own stuffed pastas, and crepes are used in meat dishes, rolled in savory sauces or put in to broths. Polenta is enjoyed with hearty sausages and rich, meaty sauces.
Sardinia, an island off of the western coast of Italy is home to a rich fishing tradition as well as a beautiful mountainous inland landscape. This, in addition to a rich heritage of not only Italians, but also Arabs, French, Greeks, and Spaniards, has made the island home to a diverse culture of seafood and meat dishes spiced with fennel and saffron. Stews and rich, hearty pastas make up a large part of the local cuisine in Sardinia, as well as sheep milk’s cheese.
Emilia-Romagna is perhaps the most sought out region of Italy in terms of local cuisine. It is often called the market basket of Italy. Located in northern Italy, Emilia-Romagna is home to many of Italy’s most renowned dishes, like Prosciutto di Parma, Mortadella, Parmigiano-Reggiano, and balsamic vinegar. Chefs in the Emilia Romagna region have a penchant for gregarious presentation and rich spices.
Much like the American idea of Chinese food, the American idea of Italian food is only the tip of the iceberg. Italian regional cuisine is marked by the country’s locality to northern Africa and other Mediterranean countries, as well as a diverse local landscape, ranging from mountains to oceans. Sheppards, shopkeepers, farmers, and fisherman all contribute to one of the most diverse cultural cuisines in the world. Next time you are in the mood for Italian food, try something a little bit different than your usual spaghetti and meatballs, maybe a saffron seafood stew or a polenta. Rest assured, you won’t think of the words “Italian cuisine” the same again.
There is the tourist region of Tuscany, on the northwestern coast of Italy. Tuscany is sought out for its simple but delicious dishes, seasoned sparingly with basil, parsley, and thyme. Tuscan bread and a little bit of olive oil is a big part of the seafood dishes of the Tuscan region.
Abruzzo, a little known treasure in the middle eastern section of the boot mixes chili peppers into almost all of their dishes. Like many other regions in Italy, there is a mixture of mountain and seafood dishes. Pasta is very often a first course, instead of a part of a stew or entrée. Most of the chefs in the Abruzzo region are skilled at hand rolling their own stuffed pastas, and crepes are used in meat dishes, rolled in savory sauces or put in to broths. Polenta is enjoyed with hearty sausages and rich, meaty sauces.
Sardinia, an island off of the western coast of Italy is home to a rich fishing tradition as well as a beautiful mountainous inland landscape. This, in addition to a rich heritage of not only Italians, but also Arabs, French, Greeks, and Spaniards, has made the island home to a diverse culture of seafood and meat dishes spiced with fennel and saffron. Stews and rich, hearty pastas make up a large part of the local cuisine in Sardinia, as well as sheep milk’s cheese.
Emilia-Romagna is perhaps the most sought out region of Italy in terms of local cuisine. It is often called the market basket of Italy. Located in northern Italy, Emilia-Romagna is home to many of Italy’s most renowned dishes, like Prosciutto di Parma, Mortadella, Parmigiano-Reggiano, and balsamic vinegar. Chefs in the Emilia Romagna region have a penchant for gregarious presentation and rich spices.
Much like the American idea of Chinese food, the American idea of Italian food is only the tip of the iceberg. Italian regional cuisine is marked by the country’s locality to northern Africa and other Mediterranean countries, as well as a diverse local landscape, ranging from mountains to oceans. Sheppards, shopkeepers, farmers, and fisherman all contribute to one of the most diverse cultural cuisines in the world. Next time you are in the mood for Italian food, try something a little bit different than your usual spaghetti and meatballs, maybe a saffron seafood stew or a polenta. Rest assured, you won’t think of the words “Italian cuisine” the same again.
Wednesday, November 10, 2010
Italian Cuisine: In The Heart Of Tuscany
When an American conjures up an idea of “Italian cuisine,” often what comes to mind is pasta, red sauce, and garlic bread. Pasta, no doubt, plays a large part in most traditional Italian regional cuisine, and few cultures know how to employ a tomato the way that Italians can. However, there are so many distinct styles and trademarks within the different regions of Italy that it is hard to lump together all Italian regional cuisine into one general type of cooking. In reality each region has a very distinct style and taste, and there is really no way to appreciate Italian regional cuisine without visiting restaurants and eateries all over the boot.
Tuscany is a region of Italy that takes up a small piece of the western coastline on the Tyrrhenian Sea. Since a large border of the Tuscan region is coastal, seafood plays a large role in the regional cuisine of Tuscany. A coveted destination for tourists, Tuscany is overflowing with cultural experiences, with roots stemming from the Renaissance. Florence, Pisa and the busy port of Livorno all lie within this modest region. Like it’s simple but beautiful landscape, Tuscan cooking keeps things simple. Tuscan bread, for example is a saltless crusted compliment to their judiciously spiced entrees.
While many people think of Italian cuisine as being very salty and filled with garlic, onion, and basil, Tuscan cuisine uses seasoning very sparingly to bring out the natural flavors of the vegetables, beans, and grains that make up their traditional regional cooking. Chefs of Tuscany are renowned for their rice dishes, and a fish or duck dish in Tuscany is often not complete without a risotto base. They also blend wine seamlessly into these dishes, evaporating the alcohol content and leaving the fruits to mingle with the grains and filled pastas that compliment the meat and fish entrees that bring the rich and famous from all over the world to Tuscany.
Along the coast, seafood plays an integral part of the cuisine. A trademark of the Tuscan coast is a soup called caccuccio. Caccuccio is a rich soup made from a tomato and fish base. The secret is to use many different types of fish, pureed bones and all directly into the base of the soup. This soup, served with a hearty Tuscan bread is filling enough to constitute an entire meal. While the coast of Tuscany is home to many a delicacy, it is the varied nature of the Tuscan landscape that provides such variety in the regional cuisine of Tuscany.
The cattle and boars that are particular to the region, for example, make for a taste that you cannot find anywhere else, in soups, grilled dishes, and hams. While Tuscany is responsible for only four percent of Italy’s overall olive oil production, Tuscan olive trees can live to be hundreds or even thousands of years old. So while each tree produces less of an oil yield than trees customarily found in other regions of Italy, the trees have a much more rich history. This simplicity grounded in a rich tradition is only appropriate for the Tuscan region.
Tuscany is a region of Italy that takes up a small piece of the western coastline on the Tyrrhenian Sea. Since a large border of the Tuscan region is coastal, seafood plays a large role in the regional cuisine of Tuscany. A coveted destination for tourists, Tuscany is overflowing with cultural experiences, with roots stemming from the Renaissance. Florence, Pisa and the busy port of Livorno all lie within this modest region. Like it’s simple but beautiful landscape, Tuscan cooking keeps things simple. Tuscan bread, for example is a saltless crusted compliment to their judiciously spiced entrees.
While many people think of Italian cuisine as being very salty and filled with garlic, onion, and basil, Tuscan cuisine uses seasoning very sparingly to bring out the natural flavors of the vegetables, beans, and grains that make up their traditional regional cooking. Chefs of Tuscany are renowned for their rice dishes, and a fish or duck dish in Tuscany is often not complete without a risotto base. They also blend wine seamlessly into these dishes, evaporating the alcohol content and leaving the fruits to mingle with the grains and filled pastas that compliment the meat and fish entrees that bring the rich and famous from all over the world to Tuscany.
Along the coast, seafood plays an integral part of the cuisine. A trademark of the Tuscan coast is a soup called caccuccio. Caccuccio is a rich soup made from a tomato and fish base. The secret is to use many different types of fish, pureed bones and all directly into the base of the soup. This soup, served with a hearty Tuscan bread is filling enough to constitute an entire meal. While the coast of Tuscany is home to many a delicacy, it is the varied nature of the Tuscan landscape that provides such variety in the regional cuisine of Tuscany.
The cattle and boars that are particular to the region, for example, make for a taste that you cannot find anywhere else, in soups, grilled dishes, and hams. While Tuscany is responsible for only four percent of Italy’s overall olive oil production, Tuscan olive trees can live to be hundreds or even thousands of years old. So while each tree produces less of an oil yield than trees customarily found in other regions of Italy, the trees have a much more rich history. This simplicity grounded in a rich tradition is only appropriate for the Tuscan region.
Tuesday, November 9, 2010
Italian Cuisine: A Trip To The Island Of Sardinia
The island of Sardinia perhaps most quickly conjures up the idea of sardines. A small island off of the western coast of Italy, it certainly incorporates seafood in to much of its regional cuisine. However, Sardinia has such a rich and various history that it bears little resemblance to the traditional idea of Italian cooking. Like many other Italian regional cuisines, Sardinia’s regional taste is often a surprise for a palette that is expecting red sauce and parmesan cheese to be the beginning and end of traditional Italian cooking. While it is a region of Italy, Sardinia’s history is shared with explorers of many European nations, such as Greece, France, and Spain. This diverse history of people shows in the traditions and culture of this isolated island destination.
While, being an island, seafood, especially shellfish, plays a large part in the regional cuisine of Sardinia, very few Sardinian meals do not incorporate lamb, a rich resource in the mountainous inland of the island of Sardinia. In addition to the lamb’s meat, a favorite of Sardinian chefs, very few meals are complete without the company of sheep’s milk and wild fennel. Stews and roasts are popular choices for the people of Sardinia. Looking at any Sardinian recipe, it is easy to see that the cuisine of this hilly island is a veritable stone soup of the many different cultures that have passed through the island over the years.
The seafood traditions of the Greek isles can be found in the mussel stews and roasted lobster dishes that keep the island’s fishermen busy. Malloreddus is a Sardinian pasta that can be found in many stews and pasta dishes accompanying chicken or rabbit basted in fennel or saffron. Malloreddus is a grooved pasta that very much resembles gnocchi in taste and texture, and is made of semolina flour and sometimes seasoned lightly with saffron, while most gnocchi is made with potato.
Stews are very popular in the regional cuisine of Sardinia, and even meat and poultry dishes are served in rich cooking sauces that could just as easily be served as soups. For this reason, accompanying a Sardinian entrée with a hearty crusted bread or a side of potatoes makes for a very filling meal. Pasta, in the traditional sense is not as large a part of Sardinian cooking as in other regions of Italy. The pastas of Sardinia are more commonly associated with Middle Eastern cuisine. Hearty grains and fusilli more commonly accompany the dishes of Sardinian regional cuisine, as opposed the lasagna, spaghetti or linguine that Americans more commonly associate with Italian cooking.
Between the diverse history of Sardinia’s people, from France to the Middle East, and the various different landscapes and resources that can be found throughout the island, it is hard to put Sardinian cuisine into one category. One thing is for sure though, while you will find many different types of food on the island of Sardinia, it is unlikely that you will find anything like it anywhere else in the world.
While, being an island, seafood, especially shellfish, plays a large part in the regional cuisine of Sardinia, very few Sardinian meals do not incorporate lamb, a rich resource in the mountainous inland of the island of Sardinia. In addition to the lamb’s meat, a favorite of Sardinian chefs, very few meals are complete without the company of sheep’s milk and wild fennel. Stews and roasts are popular choices for the people of Sardinia. Looking at any Sardinian recipe, it is easy to see that the cuisine of this hilly island is a veritable stone soup of the many different cultures that have passed through the island over the years.
The seafood traditions of the Greek isles can be found in the mussel stews and roasted lobster dishes that keep the island’s fishermen busy. Malloreddus is a Sardinian pasta that can be found in many stews and pasta dishes accompanying chicken or rabbit basted in fennel or saffron. Malloreddus is a grooved pasta that very much resembles gnocchi in taste and texture, and is made of semolina flour and sometimes seasoned lightly with saffron, while most gnocchi is made with potato.
Stews are very popular in the regional cuisine of Sardinia, and even meat and poultry dishes are served in rich cooking sauces that could just as easily be served as soups. For this reason, accompanying a Sardinian entrée with a hearty crusted bread or a side of potatoes makes for a very filling meal. Pasta, in the traditional sense is not as large a part of Sardinian cooking as in other regions of Italy. The pastas of Sardinia are more commonly associated with Middle Eastern cuisine. Hearty grains and fusilli more commonly accompany the dishes of Sardinian regional cuisine, as opposed the lasagna, spaghetti or linguine that Americans more commonly associate with Italian cooking.
Between the diverse history of Sardinia’s people, from France to the Middle East, and the various different landscapes and resources that can be found throughout the island, it is hard to put Sardinian cuisine into one category. One thing is for sure though, while you will find many different types of food on the island of Sardinia, it is unlikely that you will find anything like it anywhere else in the world.
Monday, November 8, 2010
Is This The Year To Simplify Christmas Dinner?
Are you hosting Christmas dinner this year? What do you think about making this the year you simplify it?
We know perfectly well that every year there's too much food on the table. We eat too much, we work too hard, and most years we get ourselves too tired to really enjoy everything.
What about making as much as possible ahead?
What about (gasp!) even cooking the turkey and making the gravy the day before?
There are lots of recipes on the internet for making the turkey ahead. You just have to put in "make-ahead turkey" and you can pick and choose the one that suits you.
A few years ago one of my sisters and I tried cooking our turkey the day before. It worked beautifully. The turkey tasted no different, although I admit we "cheated" a little because
we also cooked another turkey on Christmas Day. So the guests could smell turkey cooking when they walked in.
Just the same, I am going to cook my turkey ahead this year, and I won't be cooking another one on Christmas Day.
I'm also going to make the mashed potatoes and gravy ahead. You can also find lots of recipes for make-ahead mashed potatoes and make-ahead gravy on the internet.
Imagine - all those roasting pans and mashed potato pots washed and put away before Christmas morning. Wouldn't that be super?
The other thing I am going to do this Christmas is limit the number of dishes. When we already have turkey and gravy and stuffing, why do we need a bunch of other side dishes?
Isn't one or two vegetables enough?
If you really think you need two vegetables why not serve frozen mixed vegetables? That way you get two for one, and you only have to use one serving dish.
Does that salad get eaten? Be ruthless answering this question. If you have wondered in years past why you (or your host of the year) bother making it, then just don't make it
this year.
Of course if people love to have salad, then by all means go ahead and make it. Just prepare it the day before, so all you have to do at the last minute is add the dressing.
If all this sounds a bit heartless, then close your eyes for a minute and visualize what Christmas Day is really like. Do you have nuts and tangerines and maybe chocolates out in little dishes around your living room? Have people been eating a hearty breakfast at your house or somewhere else? Did it maybe include eggnog, shortbreads, candy canes and other rich treats? Have your guests spoiled their appetite a little even before they arrive?
Have you or your guests already been to a big meal on Christmas Eve? Do they have to go to other relatives tomorrow to have yet another feast?
Then ask yourself - will people suffer if Christmas Dinner is simple? Or will they be grateful that they have the turkey and trimmings, but don't have to stuff themselves with hearty starter appetizers, turnips, squash, or whatever else you normally put on the table to make it groan?
What would you prefer?
If you would prefer to simplify Christmas dinner, then why not start right now, this Christmas?
Just remember, make everything you possibly can ahead, get those pots washed and put away. Pare down the number of side dishes, and don't serve a rich appetizer.
Then enjoy your own simplified Christmas dinner!
We know perfectly well that every year there's too much food on the table. We eat too much, we work too hard, and most years we get ourselves too tired to really enjoy everything.
What about making as much as possible ahead?
What about (gasp!) even cooking the turkey and making the gravy the day before?
There are lots of recipes on the internet for making the turkey ahead. You just have to put in "make-ahead turkey" and you can pick and choose the one that suits you.
A few years ago one of my sisters and I tried cooking our turkey the day before. It worked beautifully. The turkey tasted no different, although I admit we "cheated" a little because
we also cooked another turkey on Christmas Day. So the guests could smell turkey cooking when they walked in.
Just the same, I am going to cook my turkey ahead this year, and I won't be cooking another one on Christmas Day.
I'm also going to make the mashed potatoes and gravy ahead. You can also find lots of recipes for make-ahead mashed potatoes and make-ahead gravy on the internet.
Imagine - all those roasting pans and mashed potato pots washed and put away before Christmas morning. Wouldn't that be super?
The other thing I am going to do this Christmas is limit the number of dishes. When we already have turkey and gravy and stuffing, why do we need a bunch of other side dishes?
Isn't one or two vegetables enough?
If you really think you need two vegetables why not serve frozen mixed vegetables? That way you get two for one, and you only have to use one serving dish.
Does that salad get eaten? Be ruthless answering this question. If you have wondered in years past why you (or your host of the year) bother making it, then just don't make it
this year.
Of course if people love to have salad, then by all means go ahead and make it. Just prepare it the day before, so all you have to do at the last minute is add the dressing.
If all this sounds a bit heartless, then close your eyes for a minute and visualize what Christmas Day is really like. Do you have nuts and tangerines and maybe chocolates out in little dishes around your living room? Have people been eating a hearty breakfast at your house or somewhere else? Did it maybe include eggnog, shortbreads, candy canes and other rich treats? Have your guests spoiled their appetite a little even before they arrive?
Have you or your guests already been to a big meal on Christmas Eve? Do they have to go to other relatives tomorrow to have yet another feast?
Then ask yourself - will people suffer if Christmas Dinner is simple? Or will they be grateful that they have the turkey and trimmings, but don't have to stuff themselves with hearty starter appetizers, turnips, squash, or whatever else you normally put on the table to make it groan?
What would you prefer?
If you would prefer to simplify Christmas dinner, then why not start right now, this Christmas?
Just remember, make everything you possibly can ahead, get those pots washed and put away. Pare down the number of side dishes, and don't serve a rich appetizer.
Then enjoy your own simplified Christmas dinner!
Sunday, November 7, 2010
Is A Vegetarian Diet Safe For My Infant?
If, for dietary or ethical reasons, you have decided that you want to put your infant on a vegetarian diet, you should be very careful in choosing formulas and solid food for your child.
If you plan to breastfeed the infant and you are also a vegetarian, you may need to supplement breastmilk with additional sources of nutrition, depending on your dietary restrictions. If you are a vegan, or an ovo-vegetarian, you should add sources of vitamin B-12 to your child’s diet.
Other than the B-12 supplements, your infant should be able to receive all micro and macronutrients through breastfeeding, even if you are on a strictly vegan diet.
If you plan to use formula rather than breastmilk, you should stick to commercial formulas, which contain the proper amounts and ratios of nutrients. If you opt for a homemade formula or soymilk over a commercial product, your child could experience developmental problems from a lack of proper nutrition.
If you want to keep your infant on a vegan diet, you can select a soy commercial formula, as long as it is nutritionally-adequate.
After about a year, you can begin to supplement formula or breastmilk with other sources of nutrition, such as homemade formulas, soymilk, yogurt, and cow’s milk (if you are not a vegan).
Nutritionists suggest that you keep your infant on a full-fat, high protein diet after age one, which includes vegetarian-friendly foods, such as mashed and pureed avocados, soy milk, nutrient-fortified tofu, and yogurt.
When you are ready to switch your infant to solid vegetarian foods, you can introduce solid tofu, pieces of vegetarian burgers, eggs, and cheese.
If you supplement what a nonvegetarian diet lacks, maintain a full-fat diet, and increase your infant’s sources of protein, you should have no problem maintaining a healthful vegetarian diet during your child’s crucial developmental stages.
If you plan to breastfeed the infant and you are also a vegetarian, you may need to supplement breastmilk with additional sources of nutrition, depending on your dietary restrictions. If you are a vegan, or an ovo-vegetarian, you should add sources of vitamin B-12 to your child’s diet.
Other than the B-12 supplements, your infant should be able to receive all micro and macronutrients through breastfeeding, even if you are on a strictly vegan diet.
If you plan to use formula rather than breastmilk, you should stick to commercial formulas, which contain the proper amounts and ratios of nutrients. If you opt for a homemade formula or soymilk over a commercial product, your child could experience developmental problems from a lack of proper nutrition.
If you want to keep your infant on a vegan diet, you can select a soy commercial formula, as long as it is nutritionally-adequate.
After about a year, you can begin to supplement formula or breastmilk with other sources of nutrition, such as homemade formulas, soymilk, yogurt, and cow’s milk (if you are not a vegan).
Nutritionists suggest that you keep your infant on a full-fat, high protein diet after age one, which includes vegetarian-friendly foods, such as mashed and pureed avocados, soy milk, nutrient-fortified tofu, and yogurt.
When you are ready to switch your infant to solid vegetarian foods, you can introduce solid tofu, pieces of vegetarian burgers, eggs, and cheese.
If you supplement what a nonvegetarian diet lacks, maintain a full-fat diet, and increase your infant’s sources of protein, you should have no problem maintaining a healthful vegetarian diet during your child’s crucial developmental stages.
Saturday, November 6, 2010
Is A Vegetarian Diet Safe For My Child?
If you are vegetarian parent, you have probably considered putting your child on a vegetarian diet. Not only would it save time and make meal-planning easier, but for dietary and ethical reasons, you believe it is a better choice for your child.
Conversely, you might not be a vegetarian yourself, but have a child who is going through a vegetarian "phase," where she rejects meat, but doesn’t consume enough healthy foods to compensate for the nutritional gap.
Whatever the case is, you may have wondered whether or not a vegetarian diet is sustainable, healthy choice for your child. You may have heard that putting your child on a vegetarian diet could potentially stunt her growth.
These concerns probably prevented you from putting your child on a vegetarian diet up to this point.
And all of these concerns are legitimate. In fact, if a vegetarian diet is poorly planned, it can cause serious short and long term health problems, especially for children, who are growing and developing--and who do not yet have sufficient stores of vitamins.
If you aren’t well-prepared to put your child on a vegetarian diet, you definitely shouldn’t. However, if you have done your nutritional research and you are familiar with the nutrients vegetarians commonly lack, then you know that these problems can easily be overcome with some meal planning.
You also know that putting your child on a healthful vegetarian diet can greatly improve her health in both the short and long term. It can also reduce her exposure to animal products that contain hormones and preservatives, which have been linked to developmental problems and cancer.
If you haven't researched vegetarian diets thoroughly, but you are anxious to start your child on one now, you should start by ensuring that you plan meals to boost amounts of the following nutrients (that most vegetarians lack):
1. Protein. Make sure your child is consuming enough protein by adding additional sources, such as wheat,soybeans, isolated soy protein, and nuts.
2. Calcium. Ensure your child is consuming enough calcium by adding calcium-fortified processed foods and leafy green vegetables to his diet.
3. Iron. Add more iron to your child’s diet by increasing servings of soybeans, pinto beans, tofu, and cereals.
4. Zinc. Enhance your child’s zinc intake by increasing his servings of almonds, peanut butter, and mushrooms.
If you concentrate on compensating for all of these common nutritional deficiencies, you absolutely can put your child on a vegetarian diet without any negative health consequences.
Just ignore the mythology surrounding vegetarian diets and instead focus on research and meal-planning.
Conversely, you might not be a vegetarian yourself, but have a child who is going through a vegetarian "phase," where she rejects meat, but doesn’t consume enough healthy foods to compensate for the nutritional gap.
Whatever the case is, you may have wondered whether or not a vegetarian diet is sustainable, healthy choice for your child. You may have heard that putting your child on a vegetarian diet could potentially stunt her growth.
These concerns probably prevented you from putting your child on a vegetarian diet up to this point.
And all of these concerns are legitimate. In fact, if a vegetarian diet is poorly planned, it can cause serious short and long term health problems, especially for children, who are growing and developing--and who do not yet have sufficient stores of vitamins.
If you aren’t well-prepared to put your child on a vegetarian diet, you definitely shouldn’t. However, if you have done your nutritional research and you are familiar with the nutrients vegetarians commonly lack, then you know that these problems can easily be overcome with some meal planning.
You also know that putting your child on a healthful vegetarian diet can greatly improve her health in both the short and long term. It can also reduce her exposure to animal products that contain hormones and preservatives, which have been linked to developmental problems and cancer.
If you haven't researched vegetarian diets thoroughly, but you are anxious to start your child on one now, you should start by ensuring that you plan meals to boost amounts of the following nutrients (that most vegetarians lack):
1. Protein. Make sure your child is consuming enough protein by adding additional sources, such as wheat,soybeans, isolated soy protein, and nuts.
2. Calcium. Ensure your child is consuming enough calcium by adding calcium-fortified processed foods and leafy green vegetables to his diet.
3. Iron. Add more iron to your child’s diet by increasing servings of soybeans, pinto beans, tofu, and cereals.
4. Zinc. Enhance your child’s zinc intake by increasing his servings of almonds, peanut butter, and mushrooms.
If you concentrate on compensating for all of these common nutritional deficiencies, you absolutely can put your child on a vegetarian diet without any negative health consequences.
Just ignore the mythology surrounding vegetarian diets and instead focus on research and meal-planning.
Friday, November 5, 2010
Indian Cookery with a British Twist
In a traditional Indian home, the wife and mother does not go out to work. She stays at home and spends her days making sure that there is wholesome and tasty food ready for her family to eat whenever they may want it. If there are other older women in the household such as aunts or a grandmother, they will help too.
An Indian girl will start learning to cook at a very early age and will be expected to help her mother with the household catering and cleaning too. At her mother's side a daughter will learn how to grind spices, how to mix them to make various masalas and exactly when and how to add them to individual dishes. She will learn how to make various types of bread - chapattis, rotis, parathas and more. She will learn to make several dishes at the same time, no Indian meal consisting of only one dish, and she will learn the art of producing the crispest deep-fried onion bhajis and pakora. The girl's skill in the kitchen can make the difference between her finding a husband or not.
There's no getting away from it, delightful though Indian cuisine is, producing a meal is a complex and time-consuming business, even for the most experienced Indian housewife.
That's the traditional way. However, in modern-day India and in Britain, where many Indian families have made their homes, life is quite different.
These days, Indian women often do not have the luxury of staying at home all day. They want or need to go out to work. Indian girls brought up in Britain see other girls of their age going shopping, to parties, to visit friends, to school, to college and ultimately to work and they don't want to stay at home with their mothers, slaving over a hot stove. On top of that, they don't want to lose the culture and flavours of Indian cuisine.
What to do then, when Indian cookery does not provide a quick answer to providing a meal? Vicky Bhogal has found the answer. In her book, Cooking Like Mummyji, she explores the culinary problems of a modern Indian girl living in Britain and provides an interesting answer.
I suppose we would call this fusion cooking as it is a mixture of the flavours of India and the simplicity of British family food and the results are great tastes produced in the minimum of time. I particularly recommend Fishcakes with Bite and for Sunday lunch with a difference, Green Masala Roast Chicken - absolutely delicious.
For all your Indian cooking needs why not visit my Asian Food Online Store
An Indian girl will start learning to cook at a very early age and will be expected to help her mother with the household catering and cleaning too. At her mother's side a daughter will learn how to grind spices, how to mix them to make various masalas and exactly when and how to add them to individual dishes. She will learn how to make various types of bread - chapattis, rotis, parathas and more. She will learn to make several dishes at the same time, no Indian meal consisting of only one dish, and she will learn the art of producing the crispest deep-fried onion bhajis and pakora. The girl's skill in the kitchen can make the difference between her finding a husband or not.
There's no getting away from it, delightful though Indian cuisine is, producing a meal is a complex and time-consuming business, even for the most experienced Indian housewife.
That's the traditional way. However, in modern-day India and in Britain, where many Indian families have made their homes, life is quite different.
These days, Indian women often do not have the luxury of staying at home all day. They want or need to go out to work. Indian girls brought up in Britain see other girls of their age going shopping, to parties, to visit friends, to school, to college and ultimately to work and they don't want to stay at home with their mothers, slaving over a hot stove. On top of that, they don't want to lose the culture and flavours of Indian cuisine.
What to do then, when Indian cookery does not provide a quick answer to providing a meal? Vicky Bhogal has found the answer. In her book, Cooking Like Mummyji, she explores the culinary problems of a modern Indian girl living in Britain and provides an interesting answer.
I suppose we would call this fusion cooking as it is a mixture of the flavours of India and the simplicity of British family food and the results are great tastes produced in the minimum of time. I particularly recommend Fishcakes with Bite and for Sunday lunch with a difference, Green Masala Roast Chicken - absolutely delicious.
For all your Indian cooking needs why not visit my Asian Food Online Store
Thursday, November 4, 2010
Increase Profits and Improve Service with Anonymous Email for Your Restaurant
Anonymous email is a convenient way for employees or patrons to send or receive a message about your restaurant business without having to reveal their identity. It protects their privacy and allows them to communicate without embarrassment or fear.
Online Anonymous Email Accounts for Restaurants
There are online sites that offer this service specifically for restaurants. You can open anonymous email accounts to use for different purposes. Your message will be sent to the recipient's address with no indication of who sent it. It will go through their server and any replies will be sent back to them. You will be able to retrieve the reply from your server. It is different than private label email, which provides a separate address for you. Employees or customers who need to email you anonymously can do so without being identified.
Uses for Anonymous Email
Anonymous email can be useful in many ways. If you would like to talk to a teacher or faculty member but do not want to risk a confrontation, sending an email would be a solution. You might have knowledge of illegal activities but wish to remain uninvolved, so you could warn the authorities without dread of repercussions. You could send an anonymous email if there are practices at your work place that your boss is not aware of. If you own a restaurant or some other business, you can set up anonymous email accounts that your customers or employees can use to send you important information about your business.
Help Your Restaurant Improve Service
Sending or receiving anonymous email can be helpful for your restaurant managers and yourself by allowing employees and customers to voice their opinions or problems. If they would like to complain or make a comment, they can do so without revealing their identity. This contact can help you or your restaurant manager to identify specific problems or needs. It gives you a chance to see what the customer or employees see and correct problems you were not aware of.
When you go to a restaurant and the service is poor, you may never want to return. Place yourself in your own customers' shoes. By reporting it, you will give the management a chance to correct the problem. With anonymous email, you can prevent this from happening with your restaurant patrons. Instead of losing customers through ignorance, you will have the opportunity to improve service.
If customers are not satisfied with the quality of the food, they can report by anonymous email. Managers and owners want to know if their customers are not pleased with their meal. Customers will usually not eat in a place where the food is not well prepared and appetizing. If you take their comments seriously, you can greatly improve service and profits for your restaurant. Anonymous e mail makes this possible.
Encourage Employees to Use Anonymous Email
Now, your restaurant employees can send anonymous emails to report difficulties or problems at work. It will protect them from repercussions or censure by other employees. If they witness theft or other illegal practices at your restaurant, they can send a message to enlighten their superiors. You can help improve the work environment and eliminate strife between employees when problems arise.
Sending Positive Comments
Employees and customers can also send an anonymous email to compliment and encourage your restaurant staff. If they have enjoyed good service, they can let you know. If the food was exceptionally good, they can tell you how much it pleased them. Every constructive comment will be appreciated. Your restaurant managers will feel gratified to hear praise for their efforts.
Whether for customer or employee comments (or both), anonymous email can help your restaurant run more efficiently than ever. Improving service, employee relations, and customer relations will help build a superior establishment and healthier business. Everyone will benefit from advances made in their favorite restaurant!
Online Anonymous Email Accounts for Restaurants
There are online sites that offer this service specifically for restaurants. You can open anonymous email accounts to use for different purposes. Your message will be sent to the recipient's address with no indication of who sent it. It will go through their server and any replies will be sent back to them. You will be able to retrieve the reply from your server. It is different than private label email, which provides a separate address for you. Employees or customers who need to email you anonymously can do so without being identified.
Uses for Anonymous Email
Anonymous email can be useful in many ways. If you would like to talk to a teacher or faculty member but do not want to risk a confrontation, sending an email would be a solution. You might have knowledge of illegal activities but wish to remain uninvolved, so you could warn the authorities without dread of repercussions. You could send an anonymous email if there are practices at your work place that your boss is not aware of. If you own a restaurant or some other business, you can set up anonymous email accounts that your customers or employees can use to send you important information about your business.
Help Your Restaurant Improve Service
Sending or receiving anonymous email can be helpful for your restaurant managers and yourself by allowing employees and customers to voice their opinions or problems. If they would like to complain or make a comment, they can do so without revealing their identity. This contact can help you or your restaurant manager to identify specific problems or needs. It gives you a chance to see what the customer or employees see and correct problems you were not aware of.
When you go to a restaurant and the service is poor, you may never want to return. Place yourself in your own customers' shoes. By reporting it, you will give the management a chance to correct the problem. With anonymous email, you can prevent this from happening with your restaurant patrons. Instead of losing customers through ignorance, you will have the opportunity to improve service.
If customers are not satisfied with the quality of the food, they can report by anonymous email. Managers and owners want to know if their customers are not pleased with their meal. Customers will usually not eat in a place where the food is not well prepared and appetizing. If you take their comments seriously, you can greatly improve service and profits for your restaurant. Anonymous e mail makes this possible.
Encourage Employees to Use Anonymous Email
Now, your restaurant employees can send anonymous emails to report difficulties or problems at work. It will protect them from repercussions or censure by other employees. If they witness theft or other illegal practices at your restaurant, they can send a message to enlighten their superiors. You can help improve the work environment and eliminate strife between employees when problems arise.
Sending Positive Comments
Employees and customers can also send an anonymous email to compliment and encourage your restaurant staff. If they have enjoyed good service, they can let you know. If the food was exceptionally good, they can tell you how much it pleased them. Every constructive comment will be appreciated. Your restaurant managers will feel gratified to hear praise for their efforts.
Whether for customer or employee comments (or both), anonymous email can help your restaurant run more efficiently than ever. Improving service, employee relations, and customer relations will help build a superior establishment and healthier business. Everyone will benefit from advances made in their favorite restaurant!
Wednesday, November 3, 2010
In Search of the Oregon Coast Dungeness Crab
Catching Dungeness on the Oregon Coast is a year-round sport in the estuaries, coastal rivers and tidal bays. In theDungeness Crab on the Oregon Coast ocean, crab season is closed from August 15th through November 30th. The best weather to go in is mild to sunny weather. Sustained rains bring fresh water. They are salt-water creatures and heavy rains force them out to sea because of the sudden lack of salt water.
To stay on the right side of the law, you need to get yourself a license if you are 14 and over. The licenses are not that expensive (call the local chamber of commerce for prices) and they are available for three day or year long. This is for both in-state and out-of-state residents.
Legally, you can only keep the males. The females must be let go. You can determine a male from a female by checking their underside. Males have thin tail-like piece while the females have a round, wide piece. It's pretty easy to tell them apart once you see them both. The measurement of the crab will also determine a keeper. As long as the male crab measures five and three forths inches across the back of the shell, not including the points, consider him dinner!
Now, the adventure begins! Crabs are usually caught by using crab rings or crab pots. You can have up to three of these devices per person. Lower the baited (use chicken, fish, turkey, etc) rings or pots into the water, wait about 5 - 7 minutes, pull them up and see what you have. If you come up empty handed, move them to a different spot and try again. The ideal spots are ones with very little current. You can leave the crab pots in the water for a bit longer than the rings. The local bait shops in town will be able to hook you up with the gear you need. Once caught, they need to be cooked as soon as possible, preferably within the hour. The catch limit is 12 per day.
Once you taste a juicy, Dungeness crab, you will think you have died and went to heaven!
To stay on the right side of the law, you need to get yourself a license if you are 14 and over. The licenses are not that expensive (call the local chamber of commerce for prices) and they are available for three day or year long. This is for both in-state and out-of-state residents.
Legally, you can only keep the males. The females must be let go. You can determine a male from a female by checking their underside. Males have thin tail-like piece while the females have a round, wide piece. It's pretty easy to tell them apart once you see them both. The measurement of the crab will also determine a keeper. As long as the male crab measures five and three forths inches across the back of the shell, not including the points, consider him dinner!
Now, the adventure begins! Crabs are usually caught by using crab rings or crab pots. You can have up to three of these devices per person. Lower the baited (use chicken, fish, turkey, etc) rings or pots into the water, wait about 5 - 7 minutes, pull them up and see what you have. If you come up empty handed, move them to a different spot and try again. The ideal spots are ones with very little current. You can leave the crab pots in the water for a bit longer than the rings. The local bait shops in town will be able to hook you up with the gear you need. Once caught, they need to be cooked as soon as possible, preferably within the hour. The catch limit is 12 per day.
Once you taste a juicy, Dungeness crab, you will think you have died and went to heaven!
Tuesday, November 2, 2010
In Praise Of Mustard
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Mustard is a highly versatile plant, which lends its fiery flavour to many dishes and condiments through the use of it as both a herb and a spice. Botanically speaking, mustard is a member of the brassica family along with vegetables such as cabbage and broccoli, and as such it contains a high level of sulphur which is responsible for the heat we taste in it, especially in the seeds.
Mustard can be grown either for salad use or for its seeds, which are the main ingredient of the table condiment which most people think of when they hear the word 'mustard'. The greens of the young plant can be eaten in a salad, and have a similar taste to cress, which it is closely related to. The leaves may be a little strong for use on their own, but make a great combination with other salads of character such as rocket, baby spinach or watercress.
Most of us, however, are more familiar with mustard in the guise of a potently hot yellow paste which we use either in cooking or as a condiment - most famously of course on such everyday foods as hot dogs and burgers. Many kinds of table mustard are available, ranging in intensity from the relatively mild American mustard to the sinus-clearing English variety. German and French mustards also have their own distinctive characters, and even within France there are several types available - contrast the standard, brown-coloured French Mustard with the milder, creamier, paler Dijon variety.
Table mustards are made by grinding down the seeds of the mature mustard plant and mixing the results with a little liquid, usually vinegar, along with a seasoning of salt and pepper, and maybe a little sugar to take the edge off the heat. The strength of the finished mustard depends in part on what kind of seeds are used. Black, yellow and white varieties are available, each with different strengths and characteristics, and of course there are many different breeds of mustard plant grown, and each one will have a slightly different flavour.
Many people think that they don't enjoy the taste of mustard, and it's true that it can be something of an acquired taste. If you tried it as a child and were put off for life, why not give it another go now that you have a more mature and developed sense of taste?
Mustard also has medicinal uses, and has traditionally been made into a poultice and applied to the skin to relieve inflammation, and also in the treatment of bronchial problems such as chest colds. If you're tempted to use it in this way, then use a mixture of 10% mustard to 90% flour, and mixed to a paste with water. Be sure though to avoid applying it to sensitive areas, and take great care to avoid the eyes!
Finally, mustard is widely used agriculturally, both as fodder for livestock and as a 'green manure' which can be grown quickly and then plowed back into the soil to enrich and fertilize it in preparation for growing the main crop the following spring.
Mustard is a highly versatile plant, which lends its fiery flavour to many dishes and condiments through the use of it as both a herb and a spice. Botanically speaking, mustard is a member of the brassica family along with vegetables such as cabbage and broccoli, and as such it contains a high level of sulphur which is responsible for the heat we taste in it, especially in the seeds.
Mustard can be grown either for salad use or for its seeds, which are the main ingredient of the table condiment which most people think of when they hear the word 'mustard'. The greens of the young plant can be eaten in a salad, and have a similar taste to cress, which it is closely related to. The leaves may be a little strong for use on their own, but make a great combination with other salads of character such as rocket, baby spinach or watercress.
Most of us, however, are more familiar with mustard in the guise of a potently hot yellow paste which we use either in cooking or as a condiment - most famously of course on such everyday foods as hot dogs and burgers. Many kinds of table mustard are available, ranging in intensity from the relatively mild American mustard to the sinus-clearing English variety. German and French mustards also have their own distinctive characters, and even within France there are several types available - contrast the standard, brown-coloured French Mustard with the milder, creamier, paler Dijon variety.
Table mustards are made by grinding down the seeds of the mature mustard plant and mixing the results with a little liquid, usually vinegar, along with a seasoning of salt and pepper, and maybe a little sugar to take the edge off the heat. The strength of the finished mustard depends in part on what kind of seeds are used. Black, yellow and white varieties are available, each with different strengths and characteristics, and of course there are many different breeds of mustard plant grown, and each one will have a slightly different flavour.
Many people think that they don't enjoy the taste of mustard, and it's true that it can be something of an acquired taste. If you tried it as a child and were put off for life, why not give it another go now that you have a more mature and developed sense of taste?
Mustard also has medicinal uses, and has traditionally been made into a poultice and applied to the skin to relieve inflammation, and also in the treatment of bronchial problems such as chest colds. If you're tempted to use it in this way, then use a mixture of 10% mustard to 90% flour, and mixed to a paste with water. Be sure though to avoid applying it to sensitive areas, and take great care to avoid the eyes!
Finally, mustard is widely used agriculturally, both as fodder for livestock and as a 'green manure' which can be grown quickly and then plowed back into the soil to enrich and fertilize it in preparation for growing the main crop the following spring.
Monday, November 1, 2010
Impress Dinner Guests - Make Lattes At Home
With an espresso machine in your kitchen at home, you can make your own latte’s to enjoy for yourself- and to impress your dinner guests! Some people look at the price of a home espresso machine and change their minds, but if consider what you typically pay when you buy a latte at your local coffee shop, whether it is a mom & pop shop or a chain (like Dunkin’ Donuts), you’re spending anywhere from $2 to $4 for a latte! Your espresso machine will more than pay for itself in a short time of making your lattes from home. Having your own espresso machine means having the ability to make latte’s for much less than you spend on them when you go out. Plus you can enjoy them anytime- not just when you’re on the road. Also, lattes are a wonderful after dinner complement- particularly when you have guests over!
Making a latte is all a part of the fun of having an espresso machine. While some people like to drink espresso shots right out of the machine, most people would prefer to make a latte or cappuccino to sit and enjoy with a good book, or good friends and conversation!
The espresso machine will grind your espresso beans fresh for every cup, giving you the fresh taste latte lovers have come to recognize as an integral part of the latte. Depending on your particular brand of espresso machine, you’ll probably dispense about 7 grams of espresso into the handle. Once you’ve extracted the espresso shot into the provided espresso shot pot (usually stainless steel, with a pouring spout), you can start steaming your milk!
The basic recipe is 1 to 2 ounces of espresso to 8 fluid ounces of milk. Put your milk into the frothing jug, and slide the entire container over the steam arm nozzle. Make sure you keep the nozzle as close to the bottom of the container as possible to avoid making a lot of foam out of your milk. Use a thermometer so you know when the milk reaches 160 degrees Fahrenheit.
Now you are ready to pour your steamed milk into the serving cup. A glass latte cup will look the best, and really impress your friends! Pour the steamed milk into the glass, using a spoon to hold back most of the foam that forms on the top of the milk. Once you’ve filled your cup with the milk, allow some of the foam to lie on the top for a “professional coffee shop latte” look.
Your final step to preparing a latte at home is to take your espresso shot and pour it slowly down the inside of the latte serving glass. Some of the espresso will mix with the milk at the bottom of the glass and some will layer itself in between the milk and foam. You’ll have cloudy areas and several different shades of “latte brown”, making for a wonderful presentation that rivals that of the best coffee house. Only you won’t be paying $4 a cup, and you can make it and drink it in your pajamas if you want to!
If you really want to make the presentation impressive, place your guests’ lattes on a cute little serving tray, with a decorative plate of fancy cookies. Biscotti’s are typically served with lattes, but you can be creative and serve anything you like. Maybe you could make some tiramisu using your espresso to make it from scratch for dessert, and enjoy slices of tiramisu with your homemade lattes! Your guests will want to come for dinner all the time once they experience your after dinner lattes.
Making a latte is all a part of the fun of having an espresso machine. While some people like to drink espresso shots right out of the machine, most people would prefer to make a latte or cappuccino to sit and enjoy with a good book, or good friends and conversation!
The espresso machine will grind your espresso beans fresh for every cup, giving you the fresh taste latte lovers have come to recognize as an integral part of the latte. Depending on your particular brand of espresso machine, you’ll probably dispense about 7 grams of espresso into the handle. Once you’ve extracted the espresso shot into the provided espresso shot pot (usually stainless steel, with a pouring spout), you can start steaming your milk!
The basic recipe is 1 to 2 ounces of espresso to 8 fluid ounces of milk. Put your milk into the frothing jug, and slide the entire container over the steam arm nozzle. Make sure you keep the nozzle as close to the bottom of the container as possible to avoid making a lot of foam out of your milk. Use a thermometer so you know when the milk reaches 160 degrees Fahrenheit.
Now you are ready to pour your steamed milk into the serving cup. A glass latte cup will look the best, and really impress your friends! Pour the steamed milk into the glass, using a spoon to hold back most of the foam that forms on the top of the milk. Once you’ve filled your cup with the milk, allow some of the foam to lie on the top for a “professional coffee shop latte” look.
Your final step to preparing a latte at home is to take your espresso shot and pour it slowly down the inside of the latte serving glass. Some of the espresso will mix with the milk at the bottom of the glass and some will layer itself in between the milk and foam. You’ll have cloudy areas and several different shades of “latte brown”, making for a wonderful presentation that rivals that of the best coffee house. Only you won’t be paying $4 a cup, and you can make it and drink it in your pajamas if you want to!
If you really want to make the presentation impressive, place your guests’ lattes on a cute little serving tray, with a decorative plate of fancy cookies. Biscotti’s are typically served with lattes, but you can be creative and serve anything you like. Maybe you could make some tiramisu using your espresso to make it from scratch for dessert, and enjoy slices of tiramisu with your homemade lattes! Your guests will want to come for dinner all the time once they experience your after dinner lattes.
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