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Crystal Wine Glasses

August 8, 2011 By Leave a Comment

f_21311076743_p1390470-1.jpgMany wine experts say that wine must be served in the best wine crystal glasses to get its full blessing, although not of necessity. There are a few central principles to keep in mind when choosing wine crystal glasses that will help one get the utmost from their favorite bottle. It is however true, that the aroma, appearance, and even the taste of the wine is enhanced through using the proper wine crystal glass.

The oldest wine glass with a stem and foot that are fifteenth century enamel glass holds more than four ounces of liquid. Near the end of the sixteenth century in Germany, wine glasses were etched as decoration. France introduced fine wine crystal glasses at the end of the eighteenth century.

Wine crystal glasses were frequently fabricated in sets of dozen during the nineteenth century, each set for burgundy and claret, port and sherry, liqueur glasses, and champagne glasses. In the 1950′s, Reidel Crystal and some other manufacturers advanced the design of wine crystal glasses with unique shape and sizes for nearly all wine variant.

When choosing wine crystal glasses, always remember to first select a plain crystal glass to accent your best wines. Do without colored or even those wine crystal glasses that have tinted bases or stems. One of the most essential things to consider when choosing a wine crystal glass is the way aromas are captured within the wine glass. Glasses with a wide bowl that narrow toward the mouth will allow more room for swirling and the narrow mouth channels the aroma to the nostrils efficiently, unlike large glass openings that disperse aroma rapidly.

Red wines are usually served in larger glasses than white wine because they need more space to develop and breathe, but take note that a wine crystal glass can never be too large. Sparkling wines should be provided in thin glasses with straight side so that the bubble is retained. An all-purpose wine glass has been developed by the California Wine Institute. The wine glass is a five and a half-inch tall glass with one and three quarter-inch stem, with a tulip-shaped bowl that holds a capacity of up to eight ounces.

How to set wine glasses at dinner is also a consideration when serving different types of wine all through the course. Wine glasses should be positioned in the right order they are to be used and right to left. Starting with tall stemmed glass for white wines, followed by big wine glasses for red wine, and ending in short smaller glasses for sherry or port, may be a good idea.

Always remember that regardless the type of wine served, the right wine crystal glass will enhance the features of the wine and will allow a more enjoyable wine drinking.

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English Custard – History and Recipe

August 8, 2011 By Leave a Comment

11311077764_ribs-mar11007.jpgI thought as English Custard is an Iconic English Recipe and food, I thought my article would be interesting to fans of English Food. Custard was known in English Cuisine at least as early as the fourteenth century. One of the most popular and quintessential English Custard’s is “Birds Custard Powder” which I reccomend to any cook who wants to make the perfect English custard.
The first reference to custard in England was as almond milk or almond cream In a history of the Abbey of Croyland, England, Laurence Chateres in 1413. It contained almonds, thick milk, water, salt and sugar.
Not all custards are sweet. A quiche is a savoury custard tart. Some kinds of timbale or vegetable loaf are made of a custard base mixed with chopped savoury ingredients. Custard royale is a thick custard cut into decorative shapes and used to garnish soup or broth.
Bird’s Custard (a brand name) is the original version of what is known generically as custard powder. It is a cornflour-based powder which thickens to form a custard-like sauce when mixed with milk and heated to a sufficient temperature. Bird’s Custard was first formulated and first cooked by Alfred Bird in 1837, because his wife was allergic to eggs the key ingredient used to thicken traditional custard.
In some regions of the United Kingdom the popularity of this type of dessert is such that it is simply known as “custard.” In such cases, general usage of the word may be more likely to refer to the “Bird’s” custard rather than to the traditional egg-based variety.
In recent years, “instant” versions (containing powdered milk and sugar and requiring only hot water) and ready-made custard in tins and cartons have also become popular.
A food and drink survey carried out in 2000 found 99% of customers recognised the brand which accounts for 45% of the custard consumed in the UK. Bird’s Custard is also exported to several countries around the world, including the United States, where it is popular among several ethnic groups. Many ethnic and specialty stores across the United States sell the product. In Canada Bird’s Custard can often be found in many popular grocery supermarkets.
In addition to the Bird’s brand, generic cornflour-based custards are widely available.
“English Custard”
 
Ingredients

1/3 cup sugar
2-3 egg yolks
1 teaspoon flour
1 1/2 cups milk
1 piece vanilla bean
 
Method

Work up sugar and egg yolks with a wooden spoon until smooth and creamy. Add flour. Scald milk and vanilla bean together and then add egg yolk mixture to it, little by little. Return to saucepan and cook slowly, stirring constantly until it comes to the boiling point. Do not allow to boil. Remove vanilla bean. Cool, stirring vigorously at first and then from time to time to prevent crust from forming on top. Serve cold or a little warm. Other flavoring may be used. For coffee flavor use 1/2top milk and 1/2 strong coffee, for chocolate flavor add grated chocolate to taste to hot milk. Serves to to 3.

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Mexican Whines

August 7, 2011 By Leave a Comment

01310569933_mexican-food-img-1.jpgWe listen to the news and we hear complaints from many people. Politicians are renowned for complaining and hear it from them all the time. Now we are getting complaints from the Mexican Foreign Minister Patricia Espinosa about the treatment of Mexico, their subjects and their airlines. There are two complaints that are really unfounded.
Quarantine of Mexican nationals
China has recent experience of epidemics that could have easily become pandemics. Bird flu (Influenzavirus A H5N1) seems to come and go with the migration of wild birds through China and so far has only affected humans with direct contact to the birds. The birds are ducks, geese, chicken and turkeys. Scientists keep on warning that it will only take a minor variation in the virus to make it become an epidemic and then a pandemic. Every year there are waves of avian flu that strike in different part of China and the Far East.
SARS spread through Hong Kong and other parts of China because the authorities were too slow to react when the infection started to kill people.
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TN a special United States immigration status applicable only to the citizens of Canada and Mexico. The TN status is a result of the 1994 North American Free Trade Agreement (NAFTA) where Canadian and American Military Swords Collection

Presentation swords – awards of honor and not intended for combat are the most popular collectible of all American arms. Almost of these swords are decorated with gold and silver with elaborately etched blades. In many cases, cherished are swords that officers had custom made for themselves with beautifully crafted of costly materials. Some collectors specialize in swords made by a particular swor New York Times Fooled by Mexican Populist Demagogue

In 2006 Mexico averted what would have been a disaster for Mexico, the United States and Latin America. Felipe Calderon of the PAN party narrowly defeated Andres Manuel Lopez Obrador or AMLO of the PRD party in one of the closest and most amazing national elections ever held in the Western Hemisphere. In January 2006 AMLO was ahead in the polls outdistancing his nearest rivals by two to one; an insurmountable lead in a three party race. America- A Mixed Salad?

It goes without saying that America is a mixed salad of population. This is a nation of multi-culture. It may not be a surprise for you to know that a great portion of our population base is thanks to immigrants.However they tried to stop the spread when it was too late. The result was a great deal of criticism of the Hong Kong and mainland Chinese authorities.
When a hospital in Hong Kong was faced with a Mexican national who was suffering from Mexican flu (often called Swine flu) then their pandemic preparation came into force. They put the Mexican into isolation and they put the hotel he had checked into quarantine. There were over 250 people in the hotel and the authorities put them into quarantine for a week.
Is that overkill or a prepared reaction from Medical Authorities?
Stopping of flights to and from Mexico
After a Mexican flew from Mexico to Shanghai and then took a connecting flight to Hong Kong, all seemed well.
The problem is that the Mexican was infected with Mexican flu (swine flu). The Chinese government decided that the threat was too great and would stop the flights from Mexico to Shanghai. Consider how many people were on the flight from Mexico and those that he encountered and infected in Shanghai Airport and finally those on all the connecting flights from Shanghai. I think the response of the Chinese government was measured and calculated.
The complaints simply are a reflection of the problems that the Mexican Medical Authorities allowed to continue. If they had moved in time then the reaction of the Chinese authorities would not have been necessary.
Stop whining.

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Getting a Loan is Hard Enough – Choose the Best Restaurant Plan Software

August 7, 2011 By Leave a Comment

11311077473_dscn0087.jpgA good business plan will say everything that is necessary about what you are planning to create, and will give potential investors and banks a hard copy of your ideas, your predicted costs, and all other pertinent information for them to mull over.

If you’re looking to start your own restaurant, chances are you’re going to need some money to help you in your business. Getting a loan is hard enough as it is, but there are things you can do in order to present yourself better when the time comes to meet with investors, banks, or other sources of funding.

One of the primary things that you will want to do is create a business plan. A good business plan will say everything that’s necessary about what you are planning to create, and will give potential investors and banks a hard copy of your ideas, your predicted costs, and all other pertinent information for them to mull over.

While having a business plan sounds easy enough, putting them together is more difficult than you might think. These are long, detailed documents that tend to follow a particular format and must be presented in a straightforward, professional way. Luckily, there is restaurant business plan software out there that will help you create the perfect business plan. All you have to do is put in the information that is necessary in a business plan, and these software programs will format it for you so you have a perfect copy to present to potential investors.

While there are many writers out there that are proficient in putting together business plans, it’s always good if you take the time to put it together yourself. If you don’t feel confident enough to do this you could try a consultant, but most consultants take your problem away and solve it for you. So you may get more value if you work with a coach who will show you how to write your business plan and guide you as you do it yourself. That way you’ll will know exactly what you’re showing others.

You can put together a great business plan with a number of software programs, so look into your options and choose wisely.

Business plan software will help you create plans that are suited for a number of different business types, including restaurants. Using software will help you to create accurate financial forecasts for your company using wizard programs. Sales, investments, loan payments, inventory, and other important parts of your businesses financial forecasts can be tracked and put into a business plan to give investors an idea of what profit margins you are looking to make.

A great business plan will help you sell your ideas and get the financing you need.

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The Best Beef Stew Recipe For Winter

August 7, 2011 By Leave a Comment

21311077894_dscn0779.jpgBrrr…those winter nights are closing in! You can fight them off, though, if you have the right tools to hand. Sure, a fuzzy, warm blanket and a roaring fire go a long way towards keeping you toasty, but those work from your outside in. Sometimes, you just need something warm and comforting to heat you up from the inside out.
There are many types of food and drink popular during this time of year: hot toddies, mince pies, egg nog, roasted ham, turkey or fish…the list goes on. What could be better to warm the body and soul on a cold winter’s evening, though, than a steaming bowl of delicious beef stew? Just follow this fast and easy recipe and before you know it, you’ll forget all about the ice and snow outside your window.
Ingredients you’ll require:
1 pound stew beef
1 tablespoon flour
1 medium onion (chopped)
1 package beef stew seasoning
3 cups water
5 medium potatoes (cubed)
6 carrots (peeled and sliced)
1 tablespoon parsley flakes
2 cloves garlic (chopped)
Tablespoon cooking oil
Salt and pepper to taste
Cooking your stew:
Flour your stew meat
Heat cooking oil in a stew pot, then add stew meat, onions and garlic, and brown
Add water and beef stew seasoning
Add potatoes, carrots, salt, pepper and parsley flakes
Cook over medium heat for approximately 1 hour, stirring often
You’re done! Could that have been any easier?
Serve your delicious beef stew with your favourite crusty bread and a nice glass of red wine, or any beverage of your choice. You can also spice up your stew, if you like, by adding some chopped red chillies or a few drops of Tabasco sauce.
Enjoy!
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Organic Wine, Beer And Spirits

August 6, 2011 By Leave a Comment

f_01311078354_supper2.jpgIn the UK and USA, producers are increasingly making wines labeled organic or produced from organically grown grapes. The meaning and legal force of these terms can vary significantly from one country to another.

A key point to add at this stage is the difference between organically grown grapes – fruit from vineyards grown without the use of industrial fertilizers, herbicides, fungicides and pesticides – and wines made without synthetic preservative additives.

Organic Vineyards — Where it all begins!

An organic vineyard is one where grapes are grown without chemical fertilizers, weed killers, insecticides, or other synthetic chemicals. This prevents damage to soil and ensures that no chemicals end up in the wine as residue. Organic farmers aim to maintain healthy, biologically active soil whose fertility is provided by plants that fix nitrogen from the air. In the vineyard it means planting cover crops between the avenues of the vines instead of applying herbicide. Naturally occurring plant or mineral extracts leave no residue in the soil, and weeds are kept down with the use of mechanical and hand hoes. Biodiversity is promoted through the plants, which help regulate the vineyard soil by attracting beneficial insects, spiders and predatory mites.

The Role of Certification and the Organic Market

When a label says organic, it means the wine has met certain standards that are set by a government agency. Different nations have their own certification criteria, so whats organic in one country may not be so in another. In the UK the Soil Association is the most recognized and used certification body.

Many wineries that are technically organic still choose not to be certified. There are many reasons for this. Some do not want the added costs and bureaucracy of registering. Others may disagree with their governments standards. Whatever the case, they are not allowed to use organic on their labels.

There is a national government target for 30 per cent of all UK farmland to be organic or in conversion by 2010, and 20 per cent of the food consumed to be organic by 2010. The UK grocery market was worth $206 billion in 2006 and USA 634.7$ billion. This growth in the organic food market will have a knock on effect on the drinks industry and will meet the ever-growing demand from consumers for organic wine, which is better for drinkers and better for the environment.

Financial Incentives to Companies to turn Organic

In 2005, 39% of the world organic farmland is in Australia and New Zealand. To combat this The European Union (EU) offers financial support to organic farmers as an incentive for farmers to convert to organic production and help the sector grow. These grants provide farmers with assistance during the period of conversion to organic farming which usually takes three years.

Organic Beers and Spirits

While not so widely available as organic wine, organic spirits are available through specialist suppliers. The production process for organic spirits does not differ widely from conventional production. The main difference lies in the use of organic raw materials. Organic beers are now available in a number of pubs and supermarkets and tend to use organic hops.

Fancy visiting an organic vineyard?

If you are into Organic wine why not visit Englands Premier organic vineyard. In addition to processing fruit on site, Sedlescombe Organic Vineyard is one of the main tourist attractions in the 1066 Country region in and around Hastings attracting some 5,000 visitors per annum to its Vineyard & Woodland Nature Trail + Wine tasting.

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Prepare the Perfect Ice for Your Bar Drinks

August 6, 2011 By Leave a Comment

01310569290_img-2573.jpgIf you are planning to get yourself a fine, quality liquor to make those very special bar drinks that you simply read about from a couple of online drink recipes, it’s also wise to plan to take special care in making your ice. This is most important when the bar drinks you plan to prepare are rocks drinks. You see, ice can make or break the quality of your bar drinks in more ways than one.
When making ice for your bar drinks, always use filtered water as much as you can. This way, you can be sure that your ice are clean and free from solids. If your filtration system has activated carbon, your water will be free from odors and bad tastes as well. Newer refrigerator models have built in filters these days for the purpose of making ice and for supplying water to the water dispenser.
The simplest way to make ice without using a special appliance is to get an ice tray, fill it with clean, filtered water, after which stick it in the freezer. Before long, your ice cubes will be ready for your bar drinks. But you must remember to take the ice out as quickly as possible. If you don’t, they’ll start to pick up the odors from other food in your freezer. This is something you must avoid at all cost.
However, for those who have a stand-alone ice maker, then this is not a problem. This dedicated ice machine stands in your countertop or fits under a kitchen or bar counter. Some models can also be used as freestanding units. The good thing about ice makers, specially the portable ones, is that they are the fastest ice generators in the market. Your bar drinks and drink recipes will be ready in no time. You will have your first batch of ice within ten minutes of adding water and turning the device on. The ice will have the shape and opacity that’s perfect for your bar drinks. Most of all, your bar drinks will not smell like freezer food.

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Dallas Day 4: Ice Storm, Mexican Food, Sparkling Wine, and a $20 Grilled Cheese

August 6, 2011 By Leave a Comment

11310569884_0fa7636d.jpgDay 4 of Benjy Portnoy’s (SavorMyLife.com) trip to Dallas. Includes a rare Texas ice storm, cheese enchiladas, a swanky Hilton Bar, and $20 Grilled Cheese

Day 4 of Benjy Portnoy’s trip to Dallas. Includes a rare Texas ice storm, cheese enchiladas, a swanky Hilton Bar, and $20 Grilled Cheese

For some reason, the weather gods decided today that Dallas had gone too long without a crippling cold front. That equated to every street and sidewalk being encased in 2″ of solid ice and temperatures hovering around 20 degrees Fahrenheit.

I’m originally from St. Louis, MO, where that’s par for the course. That probably wouldn’t even equal a snow day for us. However, Dallas shut down. Our museum touring plans were shot for the day, but we did find warming solace in RJ’s Mexican Cuisine, a nicely-appointed downtown restaurant. We bundled into what few layers and hats we’d brought with us, hacked the ice off the windshield with a rubber mallet I had stored in my trunk, and slowly made our way the mile and a half to downtown.

Most of the city stayed home, so we had the place to ourselves. As much as she tried, our server spoke really spotty English, so specifying our vegetarian wants was a challenge. But we wound up with a nice, satisfying meal; I had enchiladas with tangy sour cream dressing and tomatillo sauce with grilled vegetables, and Kat went with the Chile Rellenos. Though the type was not specified, the cheese was a white Mexican melting cheese, landing somewhere around a Chihuahua or asadero. Good stuff. The manager even came over at one point to check that we’d were happy, which we were. Nice people, nice place.

Slip-sliding our way back to the car, we opted to spend the rest of the day near home base. Our meager Sheraton lay in the shadows of the posh behemoth, the Hilton Anatole. About five years ago I helped put on a conference there, and after a few hours of cabin fever, I was ready to brave the quickly-dropping temperatures and trudge across the street for a drink and see it again.

The mammoth Anatole is split into two disparate yet connected buildings. We walked the quarter mile through the Atrium area to the Tower, which housed the swanky Gossip Bar. Walking through the rows of rich crimson leather booth seats and dramatic lighting overhead, we were again the only ones in the place. A mini bottle of Kenwood sparkling wine at $10 each was a steal for the place, which boasted single cocktails averaging closer to $15 a piece.

We grabbed a quick bite to go from Media Grill + Bar, the hopping, dimly lit restaurant back in the center section of the complex. Mixed reactions on this end; I ordered a mozzarella/provolone grilled cheese with onion marmalade and butternut squash bisque. The seemingly simple request took about 25 minutes to make, and when we got back to the room and opened it up, they’d left out the soup. However, it was indeed one of the better $20 grilled cheeses I’ve had in my life. And to see the Anatole again was justification enough.

None of it, however, came close to measuring up to the tube of Pillsbury Chocolate Chip Cookie dough we’d picked up earlier in the day. Between that and the weather, sometimes you can go home again.

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Tel Aviv Best Restaurants

August 5, 2011 By Leave a Comment

01310569043_restaurant.jpgTel Aviv has some of the best restaurants that offer the best cuisine. There are restaurants to suit every budget and you can find places where you can have a casual lunch or a gourmet meal. You have a wide range of options. There are good Italian restaurants if you are a lover of Italian food and these restaurants are worth visiting.
The restaurant that tops the list is Toto and the Chef Yaron Shalev produces some amazing gastronomical delights. Their superb dishes include meats, pastas, and the likes and are all served with a professional touch. Although the prices may seem a bit high when compared to the other Italian restaurants it is worth the money you spend as the quality is unmatched.
Bellini is another place that offers authentic Italian food and a wonderful atmosphere. You will find a unique combination of the best food and atmosphere and you will feel like you have landed in part of Tuscany.
The third prominent place is the Papa’s Restaurant which is located behind Carmel Market.

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Tourism is a very imperative and profitable activity in Tel Aviv. It is one of the top destinations of international tourist. Travel To Tel Aviv

When you want to see the beautiful country of Israel, you cannot possibly miss out on seeing Tel Aviv, the nations second most populous city. With so much to see and so much to do, it is very unlikely… The Architectural Wonders In Tel Aviv

What makes the city of Tel Aviv notable among the greatest cities in the world is because of its architectural wonders. From the European style and to the high-rising towers and skyscrapers there’s no wonder why the city is considered as a ‘world city’. But before you go around the city to witness the notable buildings, make your visit pleasurable and delightful by lodging in one of the best apartment suites in the city offered by Tel Aviv Apartment Rental.The simplicity of this place is striking. The Italian food that this restaurant serves is simply amazing. The prices are good and the meal is sumptuous.
For every foodie who loves and relishes their food there are plenty of choices in Tel Aviv. The restaurants in Israel do flourishing business and hence there are plenty of restaurants that keep cropping up every now and then.
The NG restaurant has reached legendary status and serves the best food in Tel Aviv. The location of the restaurant is fabulous as it is situated in a historical building in NeveTzedek. When you enter this restaurant you will immediately notice that the place is tiny, warm, and cozy and has a classic design.
NG serves the best meat and this is a place that is meant for the meat lover and not for the vegetarian. Though the menu is not elaborate each dish that is churned out leaves the aftertaste on the palate. The porterhouse that is served her is a juicy steak which you will really relish. Bon Appetite.
If you like French cuisine, then you must head to Hotel Montefiore Restaurant which offers the best French cuisine. This restaurant is located within a boutique hotel and it has a set standard that it has maintained. The staff here is very knowledgeable and the atmosphere is fun-filled and lively. The menu might be a bit conservative or adventurist at times, but the food is really tasty. It is a good idea to make reservations to avoid disappointments.
For the best Bistro restaurants in Tel Aviv, Brasserie is the first choice and this place has earned its reputation of being the best. The food is superb and the service is wonderful. Alcohol is served full and plenty, so this is the place to be.
Caf

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Food Glorious Food

August 5, 2011 By Leave a Comment

f_11310684406_ninaspictures021.jpgThe most enjoyable events are often those in which the food is divine. Oliver Twist said, “Please Sir, can I have some more?- And although it is doubtful that you will be serving gruel at your next catered event, you’ll want your guests feeling pleased.

If Woody Allen is on your guest list, be certain to alert your catering service when you sit to menu plan. Allen has made it very clear, “I will not eat oysters. I want my food dead. Not sick, not wounded, dead.” Perhaps Woody Allen would prefer to eat your mother’s fruitcake; some caterers will prepare ‘family favorites’ upon request. According to Harper’s Index, 1991, the ratio of the density of the average fruitcake to the density of mahogany is 1:1.

Henry miller wrote, “Americans will eat garbage provided you sprinkle it liberally with ketchup.” Well, maybe not exactly garbage but Richard Nixon liked ketchup on his cottage cheese.

President Franklin D. Roosevelt’s catering service knew that the English adored their sausages when hot dogs were served to King George VI of England during his 1939 visit to the United States.

Jimmy Carter is pleased that It takes about 550 peanuts to make a 12 ounce jar of creamy peanut butter. People who become hysterical when peanut butter sticks to the roof of their mouth have ‘arachibutyrophobia’. If someone attending your catered event has a tendency to suffer from this condition, be certain to alert your caterer about this dietary restriction.

If you are planning to request that your catering service provide ice cream at your event, remind your guests not to eat too quickly because they may get a very painful headache. This is caused by blood vessel spasms which are triggered by the intense cold from the ice cream. The resulting headache is much the same as a migraine – the spasms interrupt the blood flow and cause the vessels to swell.

Quiche is a popular item to serve at events. Depending on how many guests will be attending your event, it is good to know how large a quiche can be: The largest being a quiche made in Paris, November 22, 1997. Chef Alain Marcotullio used 125 quarts of milk, 1,928 eggs, 156 pounds of bacon, 134 pounds of butter, and more than 140 pounds of flour to make the world’s largest quiche. It baked for over 18 hours and fed more than 125 people.

Since you cannot book the late Chef Boyardee (born in Italy, worked at the Plaza and the Ritz-Carlton in New York) to cater your event, browse the The Catering Services Directory for a caterer near you.

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