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tag:blogger.com,1999:blog-59603729864392043292019-04-14T05:51:14.803-04:00Kitchen Rap With Louis S Luzzo, Sr.From Gourmet To Casual & Everything In Between... ...Join Me As We Talk Food, Wine & Travel....firstname.lastname@example.com:blogger.com,1999:blog-5960372986439204329.post-74969817297662643102017-11-03T09:00:00.000-04:002017-11-03T09:56:04.507-04:00Up Close & Personal with Chef Florian Bellanger

Florian Bellanger

I have known Florian now for some 12 years. In these twelve years, I can honestly say that the pleasure of our friendship is definitely more mine that his. Over the years, I have come to understand and appreciate that he is one of the most genuine people I have ever met. The man does not lie, never forgets his friends and has amassed a resume that reads like a who's who list. I also firmly believe that, while his skills and acumen as an acclaimed Pastry Chef and Chocolatier working alongside some of the worlds best, most well known chefs has been a large part of his success, it is because of his character that he has achieved what he has. His skill and passion are beyond reproach, but his humility is palpable. His smile is inviting and captivating and his enthusiasm for life is evident in everything he says or does. To millions of foodies and foodnetwork fans around the world, he's become a household name with his hit show, Cupcake Wars. TV will do that.

Judge Florian Bellanger

However, his list of accolades, along with the amount of respect and admiration he garners from the food industry and those same world class chefs, has been something he has enjoyed long before being discovered by the foodie public. In 2000 and 2001, the James Beard Foundation acclaimed his accomplishments with a nomination for "Outstanding Pastry Chef" while working with Eric Ripert as Executive Pastry Chef of the world renowned, three stars Michelin restaurant Le Bernardin, from 1996 to 2001. His desserts there were described as "light and dreamy" by Ruth Reichl of The New York Times, who awarded the restaurant the newspaper's highest rating, four Stars. In 2003 and 2004, Florian was named one of the 10 Best Pastry Chefs in America by Pastry Art & Design magazine while the Executive Pastry Chef of Fauchon in NYC. His industry 'cred' long proceeded his becoming one of the public's favorite food personalities as the judge on Cupcake Wars. He now has fans in the US, Canada, UK, Belgium, Hong Kong and Singapore, where the show is aired.

Florian with Martha Stewart

Florian has also served as the President of the Jury for the U.S. Pastry Competition since 2007. He and his collection of innovative cakes and pastries have been featured on several networks and TV shows, including the Food Network, Epicurious TV, CNN, NBC and Martha Stewart Living. He's also been featured in countless publications, including House Beautiful, Martha Stewart Weddings, Forbes, Brides, Modern Bride, People magazine, The New York Times, InStyle magazine, Pastry Art & Design, Food Arts, Chocolatier Magazine, Delta Sky and New York Magazine. Now he can add Kitchen Rap to that prestigious list as well. While many of you know the TV persona, I'd like you to meet the man we his friends know and love.

Growing up in Paris, Florian knew from an early age that his career would take a culinary path. Not only did he indulge in decadent cakes and pastries as a child, he often spent his afternoons in the kitchen baking for his family. We recently caught up with each other for dinner in NYC and on this subject, he explained, 'When I was a kid, 10 or 11, I had a big sweet tooth. My father cooked most of the time, but never really baked. At home we rarely had sweets. You know,

Florian at 6 yrs.old

we would have birthday cake at birthdays but that was it.

I chose pastry, because at home, as opposed to regular cooking, there was no room for me in the kitchen. My father has always been a great cook and he cooked all the time. The reality is, I started baking at home to satisfy my sweet tooth and then I really got passionate about it." During this time though, this "kid with a sweet tooth," developed a chocolate allergy which should have prevented him from enjoying sweets and desserts. I emphasize should have.

He expounded, "Well, I must admit Louis, that when I was eating chocolate, I was not just eating a piece of chocolate or a chocolate bar, I was eating large quantities of chocolate. I would get sick for two or three days afterward. My parents at that time, they would hide it, to prevent me from eating it. I would visit my grandparents, you know, on vacations, and they would try to hide it as well, but somehow, I always managed a way of finding it." He laughs, "I knew I would be sick, but you know, while I was eating it, I was enjoying it so much and well, I got sick" Ironically, he says chocolate is now his favorite ingredient and he admires its versatility, claiming it is "fun" and something "taken for granted." He continues on the subject of chocolate. "It amazes me that this product just comes from a bean. When you look at the cocoa bean, or the chocolate pod in South America, those are so sour and bitter. To think someone thought of roasting it, making a paste out of this, adding sugar and milk to make milk chocolate, it's just amazing to me."

At age 15, Bellanger applied to one of Paris's prestigious pastry schools, the École de Paris des Métiers de la Table ("Paris school of table skills"). When I asked him about it, he explained, "Actually, I was only 14 1/2. I told them I was 15, but I was rejected for being too young. So, I had to wait a year and a half. At 16, I enrolled and got my pastry certification, graduating in 1985. Now when you go to school in France, you do two weeks in the classes, then you work two weeks in a pastry shop, or bakery." He laughs, "I think my first check was like $300.00 for the month." He continued, "I was fortunate enough that my school was offering a new program in chocolate and ice cream. It was the first accredited program in France for chocolate, so I enrolled and spent another year in school. That meant I had to find a new bakery or pastry shop that was also doing chocolate." He smiles, "The good surprise was that I finished third on the exam, in the entire school. "I asked him him if his chocolate training changed the way he looked at pastry. He answered, "Absolutely, it made me be more exacting, more specific."

Once he reached age 18, Florian joined the military as all young men in France had to do then. He talked about the experience. "At that time, at 18, every boy had to spend a year in the military. No company would hire you until you did that military year. They did not want to train you and then lose you for a year because the rule was they had to keep your job open, so I wanted to get that out of the way. When I turned 18, I volunteered rather than waiting for the letter. You see, if you wait for the letter, being from Paris you had a 75% chance of being stationed in Germany. I did not want to go to Germany. It's cold and I do not like the cold. So I applied. They asked me 'What do you want to do?' I said, 'I do not know what I want to do, but I know what I do not want to do. I do not want to go to Germany!' They looked at my file and when they found out I was a Pastry Chef, they told me they needed pastry chefs overseas. Now, overseas in France means the Caribbean or French territories in South America. I was lucky enough to be the 12th chef of 12 they needed to send overseas and I ended up as the pastry chef in the French Military Officer's Club in French Guyana.

Florian the Scuba Chef

After his year overseas, Florian returned to France. He admits to being bitten by the travel bug from his time in French Guyana, so he applied and was hired by Club Med. He revealed he was a little depressed. "It was October when I returned to France. It was cold," he laughs, "and I was just hanging around the house. My mom said to me, "Florian, what are you doing just hanging around? Go get a job.' I woke up one morning and decided right then, 'I have to get out of Paris.' I had heard Club Med was sending chefs overseas so I decided to apply. "After only three days of the five day evaluation, they pulled me aside. You know, I thought I was in trouble or something, but they said I did not need to finish and they sent me back to Paris, telling me I was hired." Florian took a flight out within the week and spent 8 months working at their northern Israel resort. He then reported back to the Paris office for his next assignment. "When I got back to Paris, they asked where I wanted to go, I said 'Some place warm, anyplace but somewhere cold.' So, where do think they assign me? Switzerland! I told him, 'I am sorry, but no,' and that was the end of my Club Med experience. I asked him, "Florian, you were all of what, 19? Were you really that confident in your abilities, to turn down a job, without another lined up?" He smiled answering, "Well yes. That and the fact that I was not going to spend 8 months in the mountains."

At this point, continuing what now seems to be a serendipitous life, he tells me, while looking at the classifieds in the paper one day, he sees a number for a job as a chocolatier. No name, just a number. So he called. It was a famous chocolate house in Paris, Le Maison du Chocolat, where he then worked three years. He stated, "I learned so much. Honed my craft, developing recipes and such. I also realized that it was very important for me build my resume. To that point all my experience was the army and Club Med. I realized I needed to get hired by a big name. I knew that not only would it be important on my resume, but with a big name, I would get fantastic training." I interrupted, "...and this is when you went to work for Pierre?' He answered, "Exactly!"

Pierre Hermé

Ok friends, we are talking about Famous Executive Pastry Chef, Pierre Hermé, most famous for his macarons, often with unusual flavor combinations. French Vogue magazine dubbed him "The Picasso of Pastry." At this time he was at the helm of Fauchon, Paris' legendary market. Florian served  Fauchon in Paris under the command of Hermé from 1991 to 1994, then he was named Executive Pastry Chef for Fauchon Flagship in Qatar from 1994 to 1996. Florian credits much of his career path and success to the mentor-ship of Hermé.

As we started to talk about his Fauchon days, I could hear a bit of fondness and nostalgia creep into his voice. "My father had always told me, when you work for a company, you should always work more than two years, but no more than five. He always repeated this to me." I asked him what his father's reasoning for the statement was. He explained, "He told me, 'especially when you are young if you work less than two years, it shows you as not a stable person, you cannot be relied upon. If you work more than five years, it shows you have no ambition. When you are older you can work longer.'

Now here's where serendipity comes into play again. It also shows that luck, takes a lot of hard work, in order to be to be in the right place at the right time when opportunity knocks. I truly believe that Florian is the epitome of this. "While working at La Maison du Chocolat, there was this guy who was always coming in on his day off, one day a week to work with us. We became friends and I found out he was a pastry chef at Fauchon "At this time," he remembers, "I had been bitten by the travel bug. I wanted to work, but I knew that even though this was La Maison du Chocolat, I would not be able to travel, working for this chocolate company. I wanted to work overseas I wanted to leave Paris. Travel. I understood that in order to do this, I would have to get back to Pastry. I would have to spend a few years building my resume and working for a well known pastry company here in France. I knew if I did that, I would be able to then do what I wanted. I told him, 'I want to meet Pierre.'"

His friend set up a meeting and Bellanger went to see the Fauchon Chef. When Hermé found out that Florian was a chocolatier, he tagged Bellanger with the request; 'If I hire you quickly, you will have to do a small favor for me.' Florian said, 'Sure.' He explained to me, "I thought Louis, what did I have to lose?" Within two weeks, Hermé asked Florian to come aboard and soon thereafter, approached the now 23 year old with his favor. "He approached me one day and said, 'Ok, now I ask the favor. I want you to rework the entire line of Fauchon chocolates, taste them all and make the changes necessary.' Small favor? Florian did in fact rework all the chocolate recipes. He asked Bellanger to rework the recipe for 15 chocolates in order to sit down with the CEO of the Fauchon, and judging by his subsequent success, it is apparent the CEO loved the new recipes.

I interject a story here about what most would say was luck, but as Florian and I discussed over dinner, was lots of hard work in order to be in the right place at the right time; While working for Fauchon, a chef friend of Pierre had a restaurant in Monaco. A little 3 star Michelin place whose owner and chef you may have heard of. Alain Ducasse. Pierre explains to Florian that Alain has a chocolatier at the restaurant and while he likes him, he needs to rework the chocolate recipes at the restaurant. He asks Florian if he will go there for a few days and help Alain with the recipes. Florian said, 'Of course.' "After all,: he winks at me before continuing "it was Monaco you know. And, we in the industry knew of Alain, if not the public quite yet." Remember folks, this is 20 yrs ago.

Alain Ducasse

Pierre gets on the phone and calls Alain. Alain tells Florian, 'Pierre talked to me about you. My chocolate recipes are old. Can you come over for a few days and work on the recipes?' "Now you know Alain," says Florian to me, "he is working very fast, the way he always does." He continues, "Alain asks me 'When can you come?' I looked at Pierre, after all, he is my Chef and he says 'Anytime, anytime.' so I tell Alain, 'Anytime.' He replies 'Ok this week.' He tells Florian that although he cannot pay him, he will take care of him. He instructs him to fly to Nice, then much to Florian's delight, Alain helicopter's Bellanger to Monaco. For five days Florian stayed at the hotel, reworked the chocolate, enjoyed Monaco, ate dinner at the best restaurants with Alain and they developed a relationship. Nice work if you can get it. Friends, remember: Serendipity and this story as you read on.

Florian continued for three years under Hermé's tutelage and was offered a position at the Fauchon Qatar Flagship Store. He had gotten all that he had planned for; Executive Pastry Chef, travel overseas, warm weather. For Fauchon. Serendipity? Well yes. along with a boatload of talent plus hard work thrown in.

Florian & Anna's Paris wedding

The chef then helmed the Qatar operation from 1994 to 1996. It was here that Florian met his wife Anna. She was a young Filipino nurse, who had come to Qatar with her father, a fellow employee of Bellanger's at Fauchon. "We met and well, let's say I was getting along well with her," he laughs. "We fell in love and we decided to get married. We came back to Paris in September '95. We were still working at Fauchon in Qatar and we knew that we loved each other but we could not live together or really interact together if we were not married, as it was against the laws of the country, and we did not want anything to happen to either of us. We decided to get married."

"We spent another wonderful year there, but I started to get the bug again, realizing that if I stayed at Fauchon in Qatar, it was a dead end for me. I loved working for Fauchon, I met my wife there, but I knew I had to make a move. So I told Pierre, 'You know, I think I have to go.' He said something to me that I'll never forget and it made me feel okay with my decision. He said 'Florian, 'It's okay, I expected you to stay here just six months, not professionally, but because of the country and you have stayed for three years.' He asked what I wanted to do. I told him 'I wanted to travel, that I wanted to work overseas.' I quit Fauchon, but on very good terms."

Florian then decided to take a brief vacation, but less than a week later he got a call from Hermé, asking him to come to Paris to have lunch. Here comes the serendipity again. Florian went to have lunch with Pierre, who asked him, "So what do you want to do?" Bellanger told him, "Well I am back in France with Anna and I want to move to an English speaking country, you know, work overseas again. Pierre said, 'I know of a restaurant in New York, they need a pastry chef. It's called Le Bernardin. My good friend, Eric Ripert, he is the owner and chef and he needs a pastry chef right away. Tell him I asked you to call.' So I call Eric, who is now my good, good friend. Anyway, I call him and he tells me he is going on vacation for two weeks and he will be in Paris, so we can meet. When I told Pierre about the meeting, Pierre, he was always very protective, like a mom sometimes, you know, he says, 'When you are done with the meeting call me.'"

Eric Ripert and Florian

He continues, "So Eric comes to Paris, we sit, and he was very straight forward. He says, 'I am meeting you, but I am also meeting with other pastry chefs as well.' During the meeting, Eric told me he had to run soon because he was having lunch with Alain Ducasse (there it is folks, serendipity). I told Eric I did some consulting for him (Alain), changed his chocolates at his restaurant. He looked at me with surprise and he asked me, 'You know Alain?' I said yes, mention my name.'" Florian relates to me with some pride, "I later found out that at lunch, Alain told Eric, 'Don't even think about meeting with the other guys. This is the guy that you need to hire.' So I call Pierre, tell about the meeting, he told me, 'If Eric is smart, he will hire you.'" He smiles, "Two days later, Eric calls and says 'You got the job, but we have to work on your visa.' Florian explains, "Since I was applying for a permanent visa, we needed to prove to immigration that he really needed me and that I had a good background." Ripert told Florian to call Alain Ducasse and get a letter from him. Now talk about a reference letter friends. You could do worse as a chef than to have Alain Ducasse write you a letter of reference.

Le Bernardin photo by Melissa Hom

Florian picks up the story, "I call Alain and I ask him 'Do you remember me?' He says, 'Of course I remember you.' I asked him if he could make a letter for me saying he knew me, and that I was a good guy, for Immigration. He told me it would be no problem, saying, 'Of course I will.' Florian remembers, "Two days later I get the letter in the mail from Alain. He wrote some very nice things about me and I was so grateful. In fact I still have that letter. I saved it."

We began talking about his time at Le Bernardin. "I started over there in 1996," he explains with pride, "before I continue with my story, I must say, 'I am so proud of Eric (Ripert).' If I am not mistaken Louis, I believe that Le Bernardin is the only restaurant in New York that has never lost a NY Times star. He smiles, "I remember, it was a lot of pressure. Louis, it's an amazing restaurant. I love Eric. When I worked there it was wonderful, but today I think it's an even better restaurant." It was here that the Chef garnered his James Beard nominations.

Fauchon New York

After his five year stint (echoes of his father's advice?) at Le Bernardin, Florian then came back full circle to helm Fauchon's New York City's Tea Salon emporium in 2001. At Fauchon NYC, he headed a team of 24 pastry chefs. His innovations were evident in such tradition-shattering creations as éclairs flavored with orange zest, passion fruit or coconut, raspberry marshmallow cake, Toulouse violet ice cream and raspberry-chili pepper sorbet, lavish 3-D holiday cakes and wedding cakes for which he continuously created new molds and recipes.

Florian & partner Ludovic Augendre

In 2006, Fauchon closed due to corporate restructuring and Bellager opened Mad Mac Macarons, an acclaimed French cookie and pastry company with his partner and friend, Ludovic Augendre. This is the point where our paths crossed and I first met him. GGM (Gourmet Girl Magazine) did a piece on his macarons, which developed from a connection on facebook. Cupcake Wars was not even a twinkle in the foodnetwork's eye at this time. He expounds, "When we first opened the business, it was tough. We started wholesale only, because we could not afford a retail store. Macarons at that time were little known. There were some hotels that were using them, baking some for their desserts, but the general public pretty much was unaware. Cupcakes were the thing, they were exploding," he explains, "like macarons had done in France years before. It's a product that is part of the future. Even McDonald's in France has macarons on the menu now." He laughs, "When we first started, I was delivering to our customers in my car. It was very hard to open the market. American chefs were like, 'These are very funny looking cookies.' We knew it was a challenge, but once we found the right packaging, we knew we had something special."

He continues, "We were the first. I can be proud of that. Now there are many doing macarons, but we were the first. We're comfortable, the business is growing, even in this economy. I cannot complain and we are very happy with what we are doing. He added, "You know what I mean, back in 2007 no one was really doing food sites like they are now. There were a few but, you (GGM) were ahead of the curve. We were ahead of the curve, and now there are many. Another thing I am very proud of is that we did this ourselves from the ground up. It will happen again for you as well Louis, just keep doing what you are doing." My friends, you can order online now from the Mad Mac website and enjoy Florian's macarons at home, delivered to your door fresh and delicious.

I then asked him to talk a bit about how he came to Cupcake Wars and the foodnetwork. He said, "Like I first met you Louis, (when he says my name in French it always, comes out Louie, and I must say I like the way it sounds) it was from a message on facebook, believe it or not. I did many auditions and well, after like my fourth one, foodnetwork liked me. The producer called me and asked me, 'Are you ready to be a star?' He revealed though that at first, they told him 'You must be the Simon Cowell of cupcakes. Demanding, exacting, very much the critic, the food authority.' I had to learn that, he states." I can attest to that. Florian is wonderful. Quick with a smile, he is funny, gregarious, affable and approachable. Sometimes to see him as the stern faced judge on Cupcake Wars, makes me smile, knowing the man behind the persona. But obviously, as he has done with everything he sets his mind to, he has taken to it quite well. His statement, "this is just a stupid chocolate cupcake...I don't like it!" may go down in the annuls of TV history as one of the greatest lines ever uttered by a competition judge. The show continues to be a huge hit with fans and viewers in the US, Canada, UK, Belgium, Hong Kong and Singapore.

On a more serious note , my friends, while fame and good fortune have followed my friend Florian, it has not been without great loss. I must now broach a subject I was very fearful of. Many of you may not know that Chef Bellanger tragically lost his wife, Anna, who passed away suddenly at age 40 on Dec.1st, 2011. They were married for 16 years. She

Florian & Anna Bellanger

was the love of his life. His inspiration. His partner in life. His support for all he has done and accomplished. Anna is survived by Florian and their three young sons. To say this was a shock is to understate.

I thought long and hard about how to approach this subject, if at all. Here is my friend, trusting me to do the first real in-depth interview he had ever given. His thoughts. His hopes. His dreams. His successes. His pain. His tragedies. How in the world could I write this? How should I approach a subject so delicate, a pain so great, a loss so devastating and one inflicted so recently? Should I even talk with him about it? Again, showing the depth of character this man possesses, it was Florian who eased the tension in my mind.

Anna Bellanger

"First of all Louis, do not hesitate, I think I can talk about it now. She passed away only a short time ago, so it is fresh but, I am prepared right now to talk about it and I have no problem to talk about it with you. You know," he says, "I have to move on for my kids. It's a terrible thing that happened, the way it did, within 48 hours." He pauses for a moment, then continues, "You know, what I want to say in regards to my wife; I had no idea, no idea at all, the support I would get from the industry. When my wife passed away, I was with her in the hospital 24 hours a day. I had no chance to communicate. My partner Ludovic, he told me, 'Florian, shut off your phone, give it to me. Take care of your family, take care of the arrangements. I will take care of the communication,' and he took care of sending out emails and contacting everyone for me.

Florian & Anna

I was amazed, because at the wake, there we 450 people. At the church, it was packed packed, Louis packed. I could not believe it. Everyone was there. Eric (Ripert), Daniel (Boulud,) Jacques (Torres), Johnny (Iuzzini), Candace, Justin. I got such support from the industry, everyone was there. Jacques talked to me about it a lot, because he is a good friend and I know him a long time. I told him you know, 'Thanks so much for being here.' I mean my God, his wife flew in just to be there. He said to me, and I will remember this all my life, he said, 'Florian, Florian, what are you talking about, don't you understand? Everybody loves you man. You have no idea, in the industry, everybody loves you.' "Louis," he stated, "it's been the most difficult time of my life. I got so much support, but not just my friends. The Industry. Chefs, hotels, restaurants, everybody. Even my mom and dad, who had flown in immediately and stayed with me you know, to help with the kids, even they could not believe the amount of love and support."

You know, for most of us who know Florian, it's true what Jacques said to him. We do love him. You see, even with all his background, accolades, connections, successes and now TV fame, he could have done what many do. He could have gotten a big head. Many would not begrudge him if, after all his hard work and the long road it took to get where he is, he got to be a little full of himself. Many who find fame have. But that is not Florian Bellanger. The man I have come to know and respect is grounded. He has not forgotten where he came from. Yes, of course his culinary skill and acumen as a chef have propelled his success, but I believe it is more than that. It is the depth of his character that is the real reason for the success and friendships that now surround him. Through all that has come his way, he has remained true. To his principles, to his friends, to himself. I am a perfect example of this. He could have done this interview with any of the 'mainstream' publications, yet he chose to allow me to tell his story. For that trust and belief in me, I will always be grateful and words cannot express what his friendship means to me.

He told me, "When I started this TV project, Cupcake Wars, Anna was very supportive. When we were shooting the first season, I asked her to come visit me. We were shooting for three weeks straight, so I asked her to come visit for a few days. I was missing her and I wanted to share this with her. She saw all the shooting, you know, and I showed her the dressing room, my own TV, I said to her 'Isn't this nice. Look at this they treat me good and they have all this stuff for me.' I remember, she looked at me and she fixed my tie, looked into my eyes and said, 'I know it's very good, very nice, but just make sure you don't become an asshole.' And Louis, she was perfectly right. All things change you only if you decide it will change you. I agreed with him, saying, "Florian, the success does not change you, you change you." "Exactly. We have to share if we get to this stage." He replied, "We have to remain humble. I was lucky in my life to be associated with some very great people, who taught me a lot. So I have to return that in life. I have to share a little bit back. Now am I driven, of course, don't get me wrong. Like you, I always have the next project in mind. But it's not ego. You know me Louis, I'm not going to allow myself to get a big head. It's passion. Passion to be successful. To achieve.That's all"

As our dinner was coming to an end I asked my friend, "So mon ami, what is next for Chef Florian Bellanger?" He looked at me for a moment before answering and we toasted the last of our wine, clinking glasses. He told me about his wanting to grow Mad Mac, enlarging its presence online and then there is the personal side of his, trying to cope with the loss of Anna and move on for his boys. But with a twinkle in his eye, he said, "Louis, you know this TV thing. I like it. When you give a kid some candy and it tastes good, the kid wants more. I am that kid. I have some really great ideas and I definitely want my own show. I have some ideas for shows right now that are not on TV and I'm convinced they will work. Serious food TV. Subjects that are not being addressed, that I am convinced will be successful. You and I know about the details, of course, but we will keep that to ourselves," he winked, "I think there is room for some good shows coming from a different angle than what is on food TV now." He patted me on the back as we rose from the table and said, "Now let's get out of here before I get a ticket for overdue parking."

That my friends, is Florian. Always with his head looking up, reaching for the stars, but with his feet planted firmly on the ground. He has a new show coming on Foodnetwork Cup Cake Wars Kids so make sure you check it out!

~

As always, Bon Appetit!

Lou

Sources: Florian Bellanger, Mad Mac Macarons, Melissa Hom , foodnetwork Fauchon
& most especially, The Bellanger Family.email@example.com://kitchenrap.blogspot.com/2017/11/up-close-personal-with-chef-florian.htmltag:blogger.com,1999:blog-5960372986439204329.post-39199314963282586462016-03-17T09:00:00.000-04:002016-03-17T13:15:19.659-04:00Traditions of Easter...Origins, Traditions and a Recipe to boot...

I'm sure by now you've seen every Easter recipe imaginable, from hams to lambs. While I'm going to give you a great recipe here today, (see below) I thought I would expound a bit on what Easter means around the world and its origins. The first thing that may surprise most is, much like Christmas was co-opted by the Christian church, Easter did not start out as a Christian holiday either. Nope, not christian at all. Here's something that will really blow your mind. It's a description of the Easter holiday:

"Spring is in the air! Flowers and bunnies decorate the home. Father helps the children paint beautiful designs on eggs dyed in various colors. These eggs, which will later be hidden and searched for, are placed into lovely, seasonal baskets. The wonderful aroma of the hot cross buns mother is baking in the oven waft through the house. Forty days of abstaining (lent) from special foods will finally end the next day. The whole family picks out their Sunday best to wear to the next morning's sunrise worship service to celebrate the savior's resurrection and the renewal of life. Everyone looks forward to a succulent ham with all the trimmings. It will be a thrilling day. After all, it is one of the most important religious holidays of the year." Sounds just like a perfect Easter, right? Wrong!

This is a description of an ancient Babylonian family, 2,000 years before Christ, honoring the resurrection of their god, Tammuz, (who's birth was celebrated Dec. 25th, with a yule log and a decorated pine tree) who was brought back from the underworld (resurrected) by his mother/wife, Ishtar (after whom the festival was named). As Ishtar was actually pronounced "Easter" in most Semitic dialects, it could be said that the event portrayed here is, in fact, Easter. "In Babylonia…the goddess of spring was called Ishtar. She was identified with the planet Venus, which, because, it rises before the Sun, or sets after it, appears to love the light (this means Venus loves the sun-god.) In Phoenecia, she became Astarte; in Greece, Eostre (related to the Greek word Eos: "dawn"), and in Germany, Ostara, (this comes from the German word Ost: "east," which is the direction of dawn")

The ancient Saxons celebrated the return of spring with an uproarious festival commemorating their goddess of offspring and of springtime, Eastre. When the second-century Christian missionaries encountered the tribes of the north and their pagan celebrations, they attempted to convert them to Christianity. But, did so, in a clandestine manner. You see, it would have been dangerous for the early Christian converts to celebrate their holy days with observances that did not coincide with celebrations that already existed. In order to save lives and make the transition to Christianity more palatable to the pagans they were trying to convert, the missionaries decided to spread their dogma slowly throughout the populations, by allowing them to continue to celebrate pagan feasts, while incrementally incorporating Christian themes.

Now I did not start this article to burst your bubble, or in this case, break your colored egg. I did however, in keeping with the whole purpose of this blog, want you to learn, be informed and factual. That said, let's look at how Easter is celebrated now around the world.

"In Germany and Austria little nests containing eggs, pastry and candy are placed in hidden spots, and the children believe that the Easter bunny, so popular in this country, too, had laid the eggs and brought the candy" and "The Easter bunny had its origin in pre-Christian fertility lore, The Easter bunny has never had religious symbolism bestowed on its festive usage…However, the bunny has acquired a cherished role in the celebration of Easter as the legendary producer of Easter eggs for children in many countries" (Francis X. Weiser, Handbook of Christian Feasts and Customs, p. 235)

From (Egyptian Belief and Modern Thought, James Bonwick, pp. 211-212:) "Eggs were hung up in the Egyptian temples. Bunsen calls attention to the mundane egg, the emblem of generative life, proceeding from the mouth of the great god of Egypt. The mystic egg of Babylon, hatching the Venus Ishtar, fell from heaven to the Euphrates. Dyed eggs were sacred Easter offerings in Egypt, as they are still in China and Europe. Easter, or spring, was the season of birth, terrestrial and celestial."

In Croatia and Slovenia, a basket of food is prepared and covered with a handmade cloth, and brought to the church to be blessed. A typical Easter basket includes bread, colored eggs, ham, horseradish, and a type of nut cake called "potica".

The most elaborate Easter egg traditions appear to have emerged in Eastern Europe. In Poland and Ukraine, eggs were often painted silver and gold. Pysanky (to design or write) eggs were created by carefully applying wax in patterns to an egg. The egg was then dyed, wax would be reapplied in spots to preserve that color, and the egg was boiled again in other shades. The result was a multi-color striped or patterned egg.

Easter cards arrived in Victorian England, when a stationer added a greeting to a drawing of a rabbit. According to American Greetings, Easter is now the fourth most popular holiday for sending cards, behind Christmas, Valentine's Day, and Mother's Day.

In Medieval Europe, churchgoers would take a walk after Easter Mass, led by a crucifix or the Easter candle. Today these walks endure as Easter Parades. People show off their spring finery, including lovely bonnets decorated for spring.

In Florence, Italy, the unique custom of the Scoppio del carro is observed in which a holy fire lit from stone shards from the Holy Sepulchre are used to light a fire during the singing of the Gloria of the Easter Sunday mass, which is used to ignite a rocket in the form of a dove, representing peace and the holy spirit, which following a wire in turn lights a cart containing pyrotechnics in the small square before the Cathedral

Easter Traditions Today

In America, and throughout the English-speaking world, many Easter traditions are similar with only minor differences. For example, Saturday is traditionally spent decorating Easter eggs. Then Sunday morning, usually before Mass and the children are dressed in their Easter finery, they hunt for the eggs and other treats such as chocolate eggs or rabbits and marshmallow chicks (Peeps), that, according to Mom and Dad, have been delivered by the Easter Bunny. Many families observe the religious aspects of Easter by attending Sunday Mass or services in the morning and then participating in a feast or party in the afternoon. Some families have a traditional Sunday roast of either lamb or ham. Easter breads such as Simnel cake, a fruit cake with eleven marzipan balls representing the eleven faithful apostles, or nut breads such as potica are traditionally served. Hot cross buns, spiced buns with a cross on top, are traditionally associated with Good Friday, but today are eaten well before and after.

Where ever you live and whatever your tradition, my hope is that you enjoy this Easter Sunday surrounded by those you love and who love you and that you reflect on what life is really all about, staying true to your beliefs, whatever they may be. As you have all figured out by now, I am an apostle of food, in all its wondrous forms, taste and presentations. To that end, I will leave you with an awesome recipe for your holiday:

This recipe and pic comes courtesy of my friends at Ronco.com and Mr. Ron Popeil. Thanks! Now of course this was created with the use of one of Ron's Rotisserie ovens in mind, but you can easily cook this in a roasting pan as well. Or you can click on the link and buy one. *-)

Dijon~Garlic~Rosemary Rubbed Lamb Roast
Serves 6-8

Ingredients
1 clove garlic, cut into slivers
1/2 cup Dijon mustard
2 tablespoons soy sauce
2 teaspoons chopped fresh rosemary
1/2 teaspoon ground ginger
2 tablespoons olive oil
1 leg of lamb (4 1/2 - 5 pounds), boned and tied

Method
Combine the garlic, Dijon mustard, soy sauce, rosemary, ginger and olive oil in a small bowl. Add lamb and turn to coat with marinade. Cover and chill at least 6 hours or up to 1 day turning meat over several times.

*Note: If you do not have a rotisserie, preheat your oven to 375f.

Rotisserie: Rotate the lamb on the spit rods (rotisserie) for 1 hour 15 minutes to 1 hour 30 minutes or until the internal temperature reaches 135 to 140 degrees for medium on the thermometer, basting several times during the last 10 minutes. Oven: Place in a roasting pan, uncovered, and cook on 375f until the thermometer internal temperature reads 130 degrees for medium rare, 135 degrees, medium. Baste often (About 35-40 minutes, but remember; all ovens are unique so rather than time, use temperature as a guide to determine when the roast is done to your preference.)

I wish you all a very Happy Easter,

As always, Bon Appetit!

Lou

Image: africa  graur razvan ionut, luigi diamanti  Danilo Rizzutiscottchan ultimateitaly.com Jeroen van Oostrom
en.wikipedia.org Clare Bloomfield
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firstname.lastname@example.com://kitchenrap.blogspot.com/2012/04/traditions-of-easterin-all-her.htmltag:blogger.com,1999:blog-5960372986439204329.post-60448370890068871032016-01-31T06:00:00.000-05:002016-02-01T12:18:13.254-05:00Social Media Basics for Companies, Timing your posts and the importance of #hashtags.
In this series, I am not covering so much the specific minute details, data, facts and figures of social media as much as the common sense mindset you need to use the specifics tools and resources available to you now that you have decided to embrace social media as an extension of the marketing and customer service aspects of your company. This series is just a basic guideline for you to get started.

Timing

The average twitter user (public) checks their time line about once or twice every hour, but most may not have access at work, or are busy running businesses, households, lives. Most scroll through to see what they've missed, going back through dozens and dozens of tweets, till something grabs there attention. The right tweet or post actually takes a good bit of behind the scenes time and effort to be effective. Your 140 character tweet, for instance, has to catch my eye as I scroll down the page looking at 100 's of tweets at break neck speed, tell me a story and make me click your link. If you have done some of the due diligence I suggested in the last post, 'Know Your Audience', then you have some idea of the trends for when your customer, your fan or your audience is most likely to be online and surfing social media sites.

Example:
Stay at home moms, with busy households are never going to see a tweet from you at 5pm at night. It's dinner time, their husband is coming home, the household is in full swing. If your target market is Mom, and you tweet at 5pm, no matter how good the tweet or info offered, chances are high she will not see it.

Office workers: If you tweeted at 9am and Jenny logged on and checked her timeline at 10:45, her break, chances are she is not going to see your tweet. So, if she's your target, it is equally important as to what time you tweet or post, as it is to the content of that actual tweet or post. Maybe even more so, because regardless of how great your tweet content is, if no one sees it, technically, for them, it does not exist. A savvy social media manager spends hours watching and researching these trends. They know when to tweet and where. Have an international audience? 9am in London is 4am here EST, as an example. If your going to take on the role of social media manager yourself, you'll need this important info about your target audience.

If you do not have the hours each day it takes to monitor trends, research the schedules and habits of your target market to make sure your organization is getting the most from your social media, a social media manager can make a huge positive impact to your organization. Yes they cost money, but with the right manager, your exposure is maximized and the benefits far outweigh the cost.

To do it yourself, realize it's lots of calculating, research and time consuming analysis; the things that are essential in making a good social media manager effective. If you are unable to hire a social media manager, deciding to 'do it yourself,' applications like Hootsuite, for instance, are key. Hootsuite, and programs like it, allow you to schedule tweets and posts ahead of time, making sure your message is getting out there when you need it to be. It allows you to maintain a social media presence while not neglecting the necessities and responsibilities that are essential to running your business. Now this does not mean that once you've set up your tweets and posts for the day, you can forget about them. You must constantly monitor your re-tweets, mentions, shares etc., so you can respond in a timely fashion. And rest assured, managers like me are using these tools. These apps also offer great insights and interactive 'classes' to teach you the 'tricks of the trade.'

Hashtags

A hashtag is the cornerstone of a business's conversation with the public on Twitter. Hashtags allow more than just your followers the ability to see your posts, as each hashtag becomes a timeline of it's own shared by thousands. With all platforms and networks now adopting the hashtag approach, it has become all the more important. The conversation can be consistent and meaningful only if the hashtags used by your business are consistent. Just creating any phrase with a hash tag does not get the job done. Monitoring what 'tags' are trending, what's popular and more importantly, what your readers, clients, customers and fans are interested in, keeps your company or brand's name in the eye of your targeted audience.

Every word, hashtag, mention and its placement, is important. That takes years of practice and years of marketing expertise and that is where the Social Media Manager becomes invaluable to your team. Remember, just because Suzy, the receptionist , or Mary the web designer spend the most time on twitter or facebook, it does not mean they are the right person for the job. The tried and true marketing dogmas and procedures still apply, so you or your social media manager needs to be well versed in marketing, customer service and the 'Psychology Of The Sale." But, once you've mastered the basics that we have covered in this series, you'll be well on your way to achieving social media success.

I hope these articles have helped, that you have enjoyed the series, and most importantly, that the concepts, mindsets and ideas here help you grow your social media presence and impact. Good Luck!

Till next time,

Lou

email@example.com://kitchenrap.blogspot.com/2013/06/social-media-bascis-for-companies.htmltag:blogger.com,1999:blog-5960372986439204329.post-4726477130306753642016-01-04T09:00:00.000-05:002016-01-04T15:36:37.271-05:00 "Is the Technology of Social Media actually taking the 'social' out of Social Media Marketing?"When I started my twitter account, for the now defunct, gourmetgirlmagazine.com, back in 2005, social media marketing was in its infancy. Truth is, it hasn't really grown up yet. While it has emerged to influence the way companies get their message across to their customers and other businesses worldwide, it now does so by expressing an "I know what I'm doing attitude, leave me alone" mentality, much like an adolescent teen.

As a 'veteran' of marketing, or the 'parent' in this case, in some instances, I have been looked at like a dinosaur by today's twenty something, newly graduated, much more 'knowledgeable' social media marketing managers. Why? Because I believe that just because the delivery platform has changed, the process of connecting, one on one with your customer, prospect or audience has not.
The new breed points to algorithms, analytics platforms and trends, insisting that, without these, you just don't know who your audience is, or what they want, therefore you can't possibly get the right message out. They have convinced CEOs, marketing managers and small business owners that without all the latest technological gimmicks and analysis programs, they can't possibly mount a successful and effective social media strategy. This is simply a fallacy!

When I started tweeting, most of today's 'guru's and experts were teens, worried about their homework. I learned as I went along, applying age old marketing and 'people skill' maxims and dogmas, learned from a 20+ year career in sales and marketing, and it gained me a following of some of the most influential and 'important' influencers, media organizations, celebrities and social media experts online. One tweet, post, or interaction at a time. Some ask, why do these folks follow you? My answer: I took the time to reach out and interact with quality content, consistent attention to detail and making a personal connection, with either brand or individual, one at a time, which is actually what 'social media' is all about.

The problem is most companies are looking for instant gratification, immediate big numbers and immediate impact from their campaigns, so social media marketers have changed the way they apply social media to meet that demand. It is also why many companies are looking for new social media people and revamping their approach. Is your company going somewhere that you need to see result, NOW, or all will be lost, or are you dedicated to your business for the long haul, hoping to be around and successful for years to come? Social media is the same. It's a marathon, not a sprint race.

You must have someone in place to be the voice of your company that has a background rooted in marketing and some version of customer service. A twenty something recent grad may have the technology down, but do you really want to trust your company's voice and online image to someone with little or no people skills and a few computer programs? I'll put up tried and true people knowledge, years of 'closing deals and relationships with people and businesses' against the newly graduated 'degreed' expert with absolutely no 'customer service or actual face to face people time' mentality any day. The best marketers are those that study human nature and what motivates people to act. What good is all the data, if once collected, you don't know what to do with it. Nothing will ever replace the experience of face to face interaction and the experience of years of actually doing the job.

Young social media managers, will point to the technology, numbers of followers, number of 'click throughs,' and all the platforms and analytic tools your company must have, etc.. Why? With little or no actual marketing, sales or customer service background, they need these programs to point out flaws, trends, problems or opportunities within a given campaign. A seasoned marketing pro has the instincts and experience and the analytics, which are used simply to confirm what they believe is the problem or opportunity. I'll point to quality of followers and people who don't merely 'click through,' but place the order, make the connection, or recommend the product, person or service to their friends. If I get 30 people to 'click through' by my personal, SOCIAL interaction with them, and 10 buy or act, vs, 100 'click throughs' for the same 10 to buy or act, I have saved the company resources, time and effort. In today's tight economic climate, companies need a razor sharp pinpointed, economical approach rather that a blunt, time and money consuming campaign. (see my article on Know Your Audience)

When I look across the board at some recent campaigns, yes even for the major brands we all know and love, I see more failure than success and I believe the reason why is simple: People don't want to be algorithimed, beta tested, or analyzed. The want to be talked to. They want to be treated like an individual, even if they are part of a group. Yes, that is counter intuitive, but it is the truth nonetheless. The general public, while wanting to be included 'in the group' wants to be recognized for their individual contribution to that group. They are looking for individual service and attention and when they don't get it, getting canned responses or, automated response tweets (re; the Dominoes debacle) it goes viral. When a crisis hits, your social media platform can actually be the management tool to handle and fix customer inquiries or turn that crisis around. No platform, app or analytic program can address these issues directly. And, a twenty something recent grad, with only classroom theory, can never replace a marketing veteran with years of experience who also has the technological tools of the trade.

The definition of 'social' is: a. marked by or passed in pleasant companionship with friends or associates b. or relating to human society, the interaction of the individual and the group, or the welfare of human beings as members of society.

Now all that said, your Social Media Manager MUST be well versed in, owned and earned content, new algorithms for brands, Google's new SEO parameter's, and all the other tools available and needed to track paid ad campaigns, customer engagement, etc.. But, just knowing the how, without knowing the why, or without having the business or customer service acumen to react properly and tailor your brand's message for maximum effect to each segment of your target audience, could waste years of your company's time,resources and reputation.

Till next time,

Louemail@example.com://kitchenrap.blogspot.com/2013/08/is-technology-of-social-media-marketing.htmltag:blogger.com,1999:blog-5960372986439204329.post-50602347518842470042015-12-07T09:00:00.000-05:002015-12-07T09:23:22.518-05:00Christmas Around the World

Well, turkeys and leftovers have been consumed, the 'big parade' is over, the man in the Red Suit and his gigantic balloons having traversed the Great White Way in NYC and Black Friday and Cyber Monday have been survived. That means we are now in the full swing of the Christmas Holiday Season. I hope that you and yours are planning something special to celebrate the holidays. With that in mind, and owing to the fact that Kitchen Rap is visited by many visitors from countries around the world, I thought it only appropriate to give you all a taste of the what and how of Christmas as it is celebrated in some places around the globe.

Australia
Starting with Australia, (yes, I'm going alphabetically), Australians truly are a fun group; full of merriment, mirth and always with mischievous twinkle in their eye. They love life, live it with gusto and work hard to enjoy it. Christmas is special to the majority of Australians for it is their Summer Holiday season and students especially, are 'wrapping' up their school year. For the majority of Australian students this means Sun, Surf and Shopping!

Up until about 30 years ago, Australian Christmas celebrations were heavily influenced by their original Anglo-Celtic influences. The English style of Christmas served as the model for celebrating Christmas, right down to the traditional roast turkey and steamed pudding . Today with the huge influx of overseas migrants, Christmas celebrations are heavily influenced by the ethnicity of the families involved. Common sense is prevailing today, in terms of weather and the season. Traditional dinners have been replaced with family gatherings in back yards, (another shrimp on the Barbie?) picnics in parks, gardens and on the beach. For many, it is the occasion to be with friends and relatives, to share love and friendship and last but not least, the exchange of gifts in the traditional manner. It is also, of course, a time to enjoy and consume massive quantities of food. A typical Christmas menu could include seafood, glazed ham, cold chicken, duck or turkey, cold deli meats, pasta, salads galore, desserts of all types, fruit salad, pavlovas, ice-cream plus Christmas edibles of all varieties such as mince pies, fruitcake, shortbread, chocolates, etc.

There has been a suggestion that 'Swag Man' take over Santa's franchise Down Under!!! There is a lot of concern about Santa Claus perhaps suffering heat stroke whilst traversing the Outback. Swag Man, wears a brown Akubra, a blue singlet and long baggy shorts. He spends all winter under Uluru with his merry dingoes and then at Christmas-time, he gets in his huge four-wheel drive and sets off through the red dust to deliver his presents. At least that's how the legend is told. The first official Christmas Down Under was celebrated in 1788 at Sydney Cove by Reverend Johnson. After the service, Governor Arthur Phillips and his officers dined heartily, toasting the King of England and his family. They have yet to follow the American ritual of getting "real" Christmas trees, though some do use gum tree branches. Children are learning Christmas Carols so that they may be sung at festive occasions such as public "Carols by Candlelight" and school concerts. Christmas stockings are being hung in homes, though fireplaces are in short supply. It must also be mentioned that with all the glitter, tinsel and razzamatazz, Australians consider Christmas a time for remembering the true spiritual meaning. For most, Christmas will begin with families attending a midnight mass. After the midnight Mass, a little sleep is attempted. Usually,children in various households, wake up the family at dawn. Gifts are unwrapped and the joy of Christmas begins.

British Isles
Many of our current American ideals about the way Christmas ought to be celebrated derive from the English Victorian Christmas, such as that described in Charles Dickens' A Christmas Carol. Caroling, gifts, the feast and the wishing of good cheer to all, these are ingredients that came together to create that special Christmas atmosphere. The custom of gift giving on Christmas dates only to Victorian times. Before then it was more common to exchange gifts on New Year's Day or Twelfth Night. Santa Claus is known by British children as Father Christmas. Father Christmas, these days, is quite similar to the American Santa, but his direct ancestor is a certain pagan spirit who regularly appeared in medieval Mummer's plays. The old-fashioned Father Christmas was depicted wearing long robes with sprigs of holly in his long white hair. Children write letters to Father Christmas detailing their requests, but instead of dropping them in the mailbox, the letters are tossed into the fireplace. The draft carries the letters up the chimney, and theoretically, Father Christmas reads the smoke. Gifts are opened Christmas afternoon.

From the English we get a story to explain the custom of hanging stockings from the mantelpiece; Father Christmas once dropped some gold coins while coming down the chimney. The coins would have fallen through the ash grate and been lost if they hadn't landed in a stocking that had been hung out to dry. Since that time children have continued to hang out stockings in hopes of finding them filled with gifts. The custom of singing carols at Christmas is also of English origin. During the middle ages, groups of serenaders called waits, would travel around from house to house singing ancient carols and spreading the holiday spirit. The word carol means: song of joy. Most of the popular old carols we sing today were written in the nineteenth century. The hanging of greens, such as holly and ivy, is a British winter tradition with origins far before the Christian era. Greenery was probably used to lift sagging winter spirits and remind the people that spring was not far away. The custom of kissing under the mistletoe is descended from ancient Druid rites. The decorating of Christmas trees, though primarily a German custom, has been widely popular in England since 1841 when Prince Albert had a Christmas tree set up in Windsor Castle for his wife, Queen Victoria, and their children.

Canada
In Canada, from 1875 onwards, Christmas lost its essentially religious character, at least for Anglophones and the upper middle class. Little by little it became a community festival which gave rise to much family merry-making. New customs began to take root. Henceforth, the decorated Christmas tree, gifts and the Christmas reveillon (waking up) became part of family tradition.

Canadians decorate a pine tree with ornaments representing Christmas, buy or make each other presents that get wrapped in wrapping paper to be put under the tree so they can be opened on Christmas Day. Santa Claus is the person who brings the presents. On Christmas Eve, December 24th, there is usually a turkey dinner and in the middle of the night, Santa Claus is said to come down the chimney and place the presents under the tree. Then he goes back up the chimney (he is magic after all) and flies to the next house in his sleigh with nine reindeer pulling it through the air. On Christmas Day, all the presents are opened.

Noël à Québec

Francophones, however, incorporated these new practices into their culture much later. After the First World War, increasing commercial advertising drew Francophones into the festive activities. During the 1930s, the working classes also joined this happy Christmas rush. In Quebec, which is the French-speaking part of Canada, Christmas is celebrated by putting up a big Christmas tree, sometime before Christmas. Many people also put a Christmas tree outside with colored lights. Most people eat turkey for their Christmas dinner, but in the old days, people used to eat Tourtire, a sort of stew made of a layer of meat, a layer of potatoes, a layer of onions, another layer of meat, potatoes, onions and so on. A layer of pastry goes on top to cover and then you cook it for a long time. Christmas dinner is called Reveillon and it is eaten when people come back from midnight mass, maybe at two o'clock in the morning. In Quebec the end of Christmas is called La fete du Roi (on the 6th of January). For this you make a cake which has a bean inside it. The person who gets the bean is the king (or queen).

Denmark

The Christmas feast, in Denmark, is celebrated at midnight Christmas Eve. Everyone looks forward to dessert when a special rice pudding is served in which a single almond is hidden. Whoever finds the almond will have good luck for the coming year.

The jolly bringer of gifts is known as Julemanden and arrives in a sleigh drawn by reindeer, a sack over his back.

He is assisted with his Yuletide chores by elves called Juul Nisse, who are said to live in attics. Children leave out saucers of milk or rice pudding for them and are delighted to find the food gone on Christmas morning.

France

Nearly every French home at Christmas-time displays a Nativity scene or creche, which serves as the focus for the Christmas celebration. The creche is often peopled with little clay figures called santons or 'little saints.' An extensive tradition has evolved around these little figures, which are made by craftsmen in the south of France throughout the year. In addition to the usual Holy Family, Shepherds and Magi, the craftsmen also produce figures in the form of local dignitaries and characters. The craftsmanship involved in creating the gaily colored santons is quite astounding and the molds have been passed from generation to generation since the seventeenth century. Throughout December the figures are sold at annual Christmas fairs in Marseille and Aix.

The Christmas tree has never been particularly popular in France and though the use of the Yule log has faded, the French make a traditional Yule log-shaped cake called the Buche de Noel, which means 'Christmas Log.' The cake, among other food in great abundance, is served at the grand feast of the season, which is called le reveillion. Le reveillon is a very late supper held after midnight mass on Christmas Eve. The menu for the meal varies according to regional culinary tradition. In Alsace, goose is the main course, in Burgundy it is turkey with chestnuts, and the Parisians feast upon oysters and pate de foie gras.

French children receive gifts from Pere Noel who travels with his stern disciplinarian companion Pere Fouettard. Pere Fouettard reminds Pere Noel of just how each child has behaved during the past year. In some parts of France Pere Noel brings small gifts on St. Nicholas Eve (December 6) and visits again on Christmas. In other places it is le petit Jesus who brings the gifts. Generally adults wait until New Year's Day to exchange gifts.

India

Christians in India decorate mango or banana trees at Christmas-time. Sometimes they also decorate their houses with mango leaves. In some parts of India, small clay oil-burning lamps are used as Christmas decorations; they are placed on the edges of flat roofs and on the tops of walls. Churches are decorated with poinsettias and lit with candles for the Christmas evening service.

Ireland

Nollaig Shona Duit ('Happy Christmas' in Gaelic) St. Stephen's Day is celebrated in Ireland in a different way, but is similar to Boxing Day (England) in that it also has to do with the solicitation of money. Young men is extravagant dress, sometimes wearing masks, parade noisily through the streets in the Wren Boys' Procession.
They carry long pole on top of which is attached a holly bush. The bush supposedly contains a captured wren, and for whose sake the young men beg for money. The lighting of candles in Ireland also has a religious significance. Some people would light candles (or one large candle) to signify symbolic hospitality for Mary and Joseph. The candle was a way of saying there was room for Jesus' parents in these homes even if there was none in Bethlehem. Some people even set extra places at their tables as a preparation for unexpected visitors. Irish women bake a seed cake for each person in the house. They also make three puddings, one for each day of the Epiphany such as Christmas, New Year's Day and Twelfth Night.

Italy

The popularity of the Nativity scene, one of the most beloved and enduring symbols of the holiday season, originated in Italy. St. Francis of Assisi asked a man named Giovanni Vellita of the village of Greccio to create a manger scene. St. Francis performed mass in front of this early Nativity scene. The creation of the figures or pastori became an entire genre of folk art.

In Rome, cannons are fired from Castel St. Angelo on Christmas Eve to announce the beginning of the holiday season. A 24-hour fast ends with an elaborate Christmas feast. The main exchange of gifts takes place on January 6, the feast of the Epiphany, the celebration in remembrance of the Magi's visit to the Christ Child. Children anxiously await a visit from La Befana who brings gifts for the good and punishment for the bad. According to legend, the three wise men stopped during their journey and asked an old woman for food and shelter. She refused them and they continued on their way. Within a few hours the woman had a change of heart but the Magi were long gone. La Befana, which means Epiphany, still wonders the earth searching for the Christ child. She is depicted in various ways: as a fairy queen, a crone, or a witch.

Japan
Christmas was introduced in Japan by the Christian missionaries and for many years, the only people who celebrated it were those who had turned to the Christian faith. But now the Christmas season in Japan is full of meaning and is almost universally observed. The idea of exchanging gifts seems to appeal strongly to the Japanese people.The tradesmen have commercialized Christmas just as our western shops have done. For several weeks before the day, the stores shout Christmas. There are decorations and wonderful displays of appropriate gifts for men, women, and children, especially children. Many western customs in observing Christmas have been adopted by the Japanese as well. Besides exchanging gifts, they eat turkey on Christmas Day and in some places, there are even community Christmas trees. They decorate their houses with evergreens and mistletoe and in some homes, Christmas carols are sung. In Japan, there is a god or priest known as Hoteiosho, who closely resembles our Santa Claus. He is always pictured as a kind old man carrying a huge pack. He is thought to have eyes in the back of his head. It is well for the children to be good when this all-seeing gentleman is about.

An editors aside: New Year's Day is the most important day of the whole calendar in Japan. On New Year's Eve the houses are cleaned thoroughly from top to bottom and are decorated for the morrow. When everything has been made clean and neat, the people of the house dress themselves in their finest clothes. Then the father of the household marches through the house, followed by all the family and drives the evil spirits out by throwing dried beans into every corner, bidding the evil spirits to withdraw and good luck to enter.

Norway

Like the other Scandinavian countries, Norway has its gift-bearing little gnome or elf. Known as Julebukk or 'Christmas Buck,' he appears as a goat-like creature. Julebukk harkens back to Viking times when pagans worshiped Thor and his goat. During pagan celebrations, a person dressed in a goatskin, carrying a goat head, would burst in upon the party and during the course of evening would 'die,' then return to life. During the early Christian era, the goat began to take the form of the devil and would appear during times of wild merry-making and jubilation. By the end of the Middle Ages, the game was forbidden by the Church and the state. In more recent times the goat has emerged in the tamer form of Julebukk. In Norway, most everyone has either a spruce or a pine tree in their living room, decorated with white lights, tinsel, Norwegian flags and other ornaments for Christmas. The children make paper baskets of shiny, colored paper and the baskets can be filled with candy or nuts. Chains made of colored paper are also very popular. Colored lighting is becoming popular, but the white lights are still the norm, as they are more like the candles they are supposed to represent. Christmas trees became common in Norway from around 1900. Norwegians are very close to the North Pole, and they strongly hope for the magic of snow for the holidays! Christmas in Norway begins with the Saint Lucia ceremony on December 13th. At the crack of dawn, the youngest daughter from each family puts on a white robe with a sash, a crown with evergreens and tall-lighted candles and accompanied by the other children, the boys dressed as star boys in long white shirts and pointed hats. They wake their parents and serve them coffee and Lucia buns, lussekatter. The custom goes back to a Christian virgin, Lucia, martyred for her beliefs at Syracuse in the fourth century. The Saint Lucia ceremony is fairly recent, but it represents the traditional thanksgiving for the return of the sun.

Russia

St. Nicholas is especially popular in Russia. The legend is that the 11th-century Prince Vladimir traveled to Constantinople to be baptized, and returned with stories of miracles performed by St. Nicholas of Myra. Since then, many Eastern Orthodox Churches have been named for the saint and to this day, Nicholas is one of the most common names for Russian boys. The feast of St. Nicholas, December 6th was observed for many centuries, but after the Communist Revolution, the celebration of the feast was suppressed. During the communist years, St. Nicholas was transformed into Grandfather Frost. Other religious traditions were suppressed during the communist era as well. Before the revolution, a figure called Babouschka would bring gifts for the children. Like Italy's La Befana, the story is that Babouschka failed to give food and shelter to the three wise men during their journey to visit the Christ Child. According to tradition, she still roams the countryside searching for the Christ Child and visiting the homes of children during the Christmas season. Babouschka never completely disappeared, and now in the post-communist era, has returned openly. Christmas trees were also banned by the Communist regime, but people continued to trim their "New Year's" trees.

Most Christian Russians belong to the Eastern Orthodox Church, and it is customary to fast until after the first church service on Christmas Eve. Christmas Eve dinner is meatless but festive. The most important ingredient is a special porridge called kutya. It is made of wheat berries or other grains which symbolize hope and immortality, honey and poppy seeds which ensure happiness, success, and untroubled rest. A ceremony involving the blessing of the home is frequently observed. A priest visits the home accompanied by boys carrying vessels of holy water, and a little water is sprinkled in each room. The kutya is eaten from a common dish to symbolize unity.

Spain

Christmas is a deeply religious holiday in Spain. The country's patron saint is the Virgin Mary and the Christmas season officially begins December 8th, the feast of the Immaculate Conception. It is celebrated each year in front of the great Gothic cathedral in Seville with a ceremony called los Seises or the 'dance of six.' Oddly, the elaborate ritual dance is now performed by not six, but ten elaborately costumed boys. It is a series of precise movements and gestures and is said to be quite moving and beautiful. Christmas Eve is known as Nochebuena or 'the Good Night.' It is a time for family members to gather together to rejoice and feast around the Nativity scenes that are present in nearly every home. A traditional Christmas treat is turron, a kind of almond candy. December 28th is the feast of the Holy Innocents. Young boys of a town or village light bonfires and one of them acts as the mayor who orders townspeople to perform civic chores such as sweeping the streets. Refusal to comply results in fines which are used to pay for the celebration. As in many European countries, the children of Spain receive gifts on the feast of the Epiphany. The Magi are particularly revered in Spain. It is believed that they travel through the countryside reenacting their journey to Bethlehem every year at this time. Children leave their shoes on the windowsills and fill them with straw, carrots and barley for the horses of the Wise Men. Their favorite is Balthazar, who rides a donkey and is the one believed to leave the gifts.

Switzerland

A tinkling of a silver bell heralds the arrival of Christkindli, a white clad angel, with a face veil held in place by a jeweled crown. The tree candles are lit as she enters each house and hands out presents from the basket held by her child helpers. The week before Christmas, children dress up and visit homes with small gifts. Bell ringing has become a tradition, and each village competes with the next when calling people to midnight mass. After the service, families gather to share huge homemade doughnuts called ringli and hot chocolate.

The Chlausjagen Festival or Feast of St. Nicholas is celebrated at dusk on December 6th with a procession of 'lifeltrager,' wearing gigantic illuminated lanterns in the shape of a Bishop's mitre on their heads. All throughout the holiday season, the Star Singers or Sternsingers dressed as the Three Kings parade through the streets of cities and towns singingChristmas songs. In Zurich, Santa visits in a special fairytale tram and gives the children a ride through the city, singing songs with them and sharing a basket full of sweets. The Swiss wait for the Christ child called Christkindli, to arrive with gifts for all in his reindeer-drawn sleigh.

While I could not bring you every country around the globe, I hope that you enjoyed this tour of "Christmas Around the World". My wish for you, whatever your specific holiday traditions, or wherever this celebratory time of year may find you, is that you be healthy, happy and surrounded by those you love.

Bon Appetit and Happy Holiday's

Lou firstname.lastname@example.com://kitchenrap.blogspot.com/2013/12/christmas-around-world.htmltag:blogger.com,1999:blog-5960372986439204329.post-82787068631754032342015-11-23T09:00:00.000-05:002015-11-23T13:34:47.546-05:00Do Your Part...Change A Child's Life...and make it a truly thankful Thanksgiving #TeamNKH

We hear it all the time; "Our children are our future." We look down the road, thinking about what will be. Unfortunately, some children can't see past their next meal, let alone focus on hopes and dreams for their futures. They are part of some 15 million kids across America that sometimes don't know when that next meal will even be, and that is just unacceptable in a country that prides itself on helping the world, being the leader in opportunity and leads the world in wealth.

I'm excited for this wonderful organization and welcome all the new faces and helping hands to #TeamNKH. But I want more. We are a nation of 300 million, 46 million of whom are food deficient, 15 million of those, being children. These families sometimes have to choose paying the phone bill, or putting clothes on their children's backs....or food. To me, no one should have to make that choice. So I'm asking you to put your Holiday Spirit on early this year.

As we enter this Holiday Season, you can be the difference! You can be the change! You can help hungry children get the proper nutrition they deserve by getting involved with events or causes that can help feed our kids.

We all love this season, getting together with family and friends for Thanksgiving. You can help give hungry kids that same experience. With just a $49.00 donation, the price of an average Thanksgiving meal, you can provide up to 490 meals for children that may not otherwise enjoy the abundance that this holiday represents. To donate, just go to www.nokidhungry.org and make your Thanksgiving donation now.

Secondly, school breakfast can change lives. Research shows when a child eats breakfast, they do better in math, attend school more often and are more likely to graduate, powering them for a successful future.
Even though breakfast is free to all kids in New York City public schools, less than one-quarter are actually eating the meal that fuels their day. New York City is the largest school district in the country, yet when measured against the nation's other urban districts, it's in last place for feeding hungry kids breakfast. That's not good enough for my city. Click this link: NYC Breakfast, and send your message to New York City Schools Chancellor Carmen Fariña & New York City Mayor Bill de Blasio and be a voice for change.

Next, get baking or attend a Bake Sale for No Kid Hungry, presented by my friends at Domino® Sugar and C&H® Sugar. This is a national fundraising initiative that encourages people like you to host bake sales in your communities or attend one to help end childhood hunger.

Every year, the restaurant industry unites in an extraordinary showing of solidarity to prove we can do more than simply feed people for a living; instead we can feed them for life with September's Dine Out For No Kid Hungry. An end to childhood hunger is within our reach and it's the entire foodservice industry that is leading the way. Restaurants, suppliers, media and trade associations all have strengths to share. Since its launch in 2008, this wonderful initiative has brought together thousands of restaurants and millions of consumers to raise more than $18 million. To find participating restaurants near you, click this link:  DOFNKH and let's make 2015 the best year yet.

Have a blog? Then we want you! Join with me and become a No Kid Hungry Blogger and you can help get the word out and use your voice and words to be a beacon in the night. Just click this link; I want to be a Blogger for NKH and register today.

For the rest of you , I am asking you to step up with me, take the No Kid Hungry Pledge, join the fight against childhood hunger and do whatever it is you can to help. Whether you simply donate, or hold a bake sale, or have a barbecue, is no matter. What does matter is that you do something, because together, we can make sure that we leave No Kid Hungry!

Lou

email@example.com://kitchenrap.blogspot.com/2014/11/do-your-partchange-childs-lifeand-make.htmltag:blogger.com,1999:blog-5960372986439204329.post-33447391628260205882015-11-15T09:00:00.000-05:002015-11-15T10:12:24.791-05:00 "Making The Perfect Holiday Turkey"

Roasting a turkey during the Holidays can either make or break a successful meal. Like many at home cooks, I have a few horror stories of the days before I became the self proclaimed, "Gourmet Guy." I have also heard stories from others, both friends and family, about such things as leaving the plastic 'chitlins' bag' in the bird, raw and underdone turkeys, to piles of charcoal on a plate. In this installment, I am going to give you some fool proof rules-of-thumb and methods to insure that your Thanksgiving meal comes off as a complete success that will wow your guests. From the Menu Planning, to Proper Seasoning , to how to pick the right turkey, we'll take a look at all the basics.

How big of a turkey should I roast?
Most importantly, we need to count the amount of guests we will be serving. A good rule of thumb to go by would be:

One (1) pound of raw turkey per person which includes a moderate amount for leftovers.

1 1/2 pounds per person, if you have hearty eaters or want ample leftovers.

3/4 pound of whole turkey per person for no leftovers.

To properly thaw the turkey (if frozen), I recommend leaving it in a refrigerator for 4-5 days to slow thaw under a cool temperature. If you are pressed for time, you may place it in a sink or a container in the sink and run cold water over it for a few hours. Once the bird is thawed, you are ready to prepare it for cooking.

Brining (optional)
Not every home cook will go the extra mile at home, but I've found that brining your turkey can incorporate a great level of flavor and make your turkey extremely moist. I typically brine most poultry and pork before cooking, and have made several different types of flavored brines. A brine by definition is; a strong solution of water and salt used for pickling or preserving foods. A sweetener such as sugar or molasses is sometimes added. I really enjoy molasses and brown sugar and balance it out with some savory herbs, bay leaves, peppercorns and garlic. Depending on the size of the bird, you can brine a turkey for a few hours, or even let it go overnight. But, it is very important to remember that the brining solution is high in salt and you must adjust and lessen the amount of salt you use in your seasoning when you prepare your turkey for roasting.

Seasoning & Prepping the Bird
The next step can be a lot of fun, as you get to be very creative with seasoning and preparing your turkey. Seasonings offer a great deal of flavor and can be as simple as salt and black pepper, or as elaborate as Cajun spice or a rub consisting of garlic, chilies and dried herbs. Be sure to rub the entire cavity with your seasoning blend of choice, and always lubricate the outside of the skin with oil or butter so the seasonings will adhere and cook into the bird.

*Tip For Crispier Skin
Crisp skin and a moist center is what we all desire when roasting the perfect turkey and I have learned a little trick to enhance the outer skin. Carefully lift the skin up around the bird and slide a few pats of softened butter underneath. Generously rub the outer skin with butter and your seasonings, and let them sink in for about an hour before roasting. Many family recipes include stuffing the bird with all kinds of aromatics or even a traditional bread stuffing. It is totally up to you to decide which way you want to go, but stuffing a turkey's cavity can really enhance the flavor of the meat.

Stuffing
There are two schools of thought when it comes to stuffing; In the Bird (stuffing) and & Out of the Bird (dressing). In my house we make both, or sometimes do a cornbread Oyster dressing (recipe below) as well. In some households, the turkey is stuffed with other birds; a boned chicken is stuffed into a boned duck, which is then stuffed into the turkey. Called a Tur-duck-en, this is actually not a new concept. In ancient Rome, as well as in medieval times, cooks stuffed animals with other animals.

Ten Bird Roast, but there's 12?

A 13th century Andalusian cookbook includes a recipe for a ram stuffed with small birds. A similar recipe for a camel stuffed with sheep stuffed with bustards stuffed with carp stuffed with eggs is also mentioned in T.C. Boyle's book Water Music. British celebrity chef Hugh Fearnley-Whittingstall makes an incredible ten-bird roast, calling it "one of the most spectacular and delicious roasts you can lay before your loved ones." A large turkey is stuffed with a goose, duck, mallard, guinea fowl, chicken, pheasant, partridge, pigeon and woodcock. The roast feeds around 30 people and also includes stuffing made from two pounds of sausage meat and half a pound of streaky bacon along with sage, port and red wine. Wow, now that truly is a mouthful!

Turkey stuffing usually consists of bread crumbs or cubes, dried bread, with onion, celery, salt, pepper, and other spices and herbs such as sage, or a mixture like poultry seasoning. In some cases, sausage or oysters are added as well. The term stuffing usually applies to the mixture when it is placed into the bird, while dressing is usually used when cooked outside. If you want to add a little sweetness to the turkey, stuff the cavity with some apples and raisins. If you are looking for something more savory and herbaceous, try adding rosemary and thyme with a little garlic and onion. For our purposes here, and since I am the Gourmet Guy, we'll just stick to a traditional Oyster Stuffing.

Recipe
Makes 14 cups
Ingredients
1 3/4 cups chicken stock
1/4 cup salted butter
5 cups crumbled cornbread
1 pound bulk pork sausage, rendered and drained of fat (optional)
Turkey giblets, cooked and chopped (optional)
1 1/2 cups chopped onion
3 stalks celery, diced (if you do not like cooked celery, as I do not, you can substitute a teaspoon of celery salt, but adjust your salt amount accordingly)
2 eggs
1 pint shucked oysters, drained, or more if desired (reserve the oyster liquor, should be about a 1/4 of a cup)
1 teaspoon poultry seasoning
1/4 cup chopped fresh parsley
1 teaspoon salt
1 teaspoon dried sage
1 teaspoon paprika
Ground black pepper to taste

Method
In a skillet, saute the celery & onions in butter until translucent. Remove. In the same pan, saute the sausage until just about done, but don't overcook. Drain.

In a large bowl combine the crumbled cornbread, cooked celery, cooked onions, cooked giblets, cooked sausage, oysters, parsley, salt, pepper, paprika, dried sage. Mix well.
Beat the 2 eggs. Add the eggs and chicken stock and oyster liquor to the stuffing mixture and thoroughly incorporate.
In the bird:
Stuff the bird's cavity. Remove stuffing promptly once bird is cooked.
Out of the bird:
Bake the stuffing in a large casserole dish in a preheated 350 degrees F (175 degrees C) oven approximately 1 hour and 20 minutes.

Roasting Your Turkey
So, now that we are ready to roast, how do I know how long it should cook for, and how high the temperature should be? USDA says that a turkey should not roast under 325 degrees Fahrenheit, so that's a fair starting point. Approximate cooking times for an unstuffed turkey are as follows: (it is around 20 to 30 minutes per pound)

10 - 18 lb bird 3 to 3 ½ hrs

19 – 22 lb bird 3 ½ to 4 hrs

22 – 24 lb bird 4 to 4 ½ hrs

24 – 29 lb bird 4 ½ to 5 hrs

One helpful hint to achieving a nice golden skin, is to start the "searing" process by cooking it in a 400 - 425 degree oven for 10-15 minutes (depending on the size) to start the browning process (sugars begin to caramelize), then lower the temperature to 325 degrees and slow roast for the appropriate time. Basting is another way to impart even browning and to distribute some of those great flavorful juices. You may baste with the juices found in the bottom of the pan, or use some type of fat. Also popular, is to baste with another flavorful liquid, for example a brown stock fortified with apple cider vinegar and herbs. If the bird begins to brown too much, you may cover it with aluminum foil until it has reached doneness, and then finish for the last few minutes uncovered. Be careful not to cover the bird entirely, as you don't want to steam the turkey.

How do I know if my bird is done? The USDA recommends that the turkey be cooked to a temperature of 165 degrees as measured in the innermost part of the thigh. If the thigh is 165 degrees, the breast meat is likely to be 10 degrees hotter. Many cooks would tell you that a turkey roasted to those temperatures is overdone and would taste unacceptably dry. Use a meat thermometer to check for doneness, try not to rely on those "pop up timers" that come with most turkeys. You can also prick the leg joint with a fork, and if the juices run just slightly pink or clear, the turkey is done.

To test the accuracy of your instant read thermometer, insert the tip about 2 inches deep into boiling water. At sea level it should register 212 degrees F. If it does not, replace it; or if it has a calibration device, reset it for accuracy. Nobody wants an overcooked bird, so start checking your bird about 3/4's of the way through the total recommended cooking time.

Gravy
Time to make the gravy! On the stove top, use the same pan that you roasted this delicious turkey in. The drippings and leftover fat and liquid are going to make this gravy a very tasty one. I like to use a ratio of 1 Tablespoon of fat to 1 Tablespoon of flour to create a "roux" that will thicken my gravy. You can use chicken or turkey stock, or even just deglaze with sherry or white wine and add water. Just be sure to cook out the flour so it doesn't leave a raw taste to the gravy. Season with salt pepper to taste.

Lou's Traditional Cranberry Sauce

Ingredients
12 oz Cranberries, Fresh Frozen
1 3/4 Cups Water
1 Cup Granulated Sugar
1 Cup Light Brown Sugar
2 Cup Orange Juice
1 Tbl Orange Zest, Chopped
1 tsp Ground Ginger
1/2 Cinnamon Stick

Method:
Place all ingredients in a sauce-pot, except the cranberries and bring to a boil. As soon as it boils, add the cranberries to the liquid. reduce heat to medium. Cook for approximately 5 minutes until all of the cranberries have "popped". Remove the cinnamon stick, and cool. The liquid will be loose and will thicken once it cools.

Turkey is done, gravy is ready and now it's time to roll out all the fix-ins. Cranberry sauce, sweet potato pie, cornbread stuffing, yams, green beans, creamed onions, apple and pecan pie are just some of my favorites! Try something new this year and let me know how it comes out! We all have a lot to be thankful for and I am very blessed with such wonderful family and friends. God Bless and Happy Thanksgiving. Don't forget to save me some leftovers!

Bon Appetit,

Lou
Sources: http://www.originalcookware.co.uk/ mccormick.com, usda.govemail@example.com://kitchenrap.blogspot.com/2012/11/the-at-home-cook-series-16-making.htmltag:blogger.com,1999:blog-5960372986439204329.post-90255993422635800552015-10-31T09:00:00.000-04:002017-10-06T10:38:13.394-04:00A Foodie Look at Halloween...I like to think I look at things from a different perspective than most, at least when it comes to food. It is, I hope, one of the reasons you read me. I'm a why guy and with that question, usually comes good information. Usually. I have found that when I know the why of something, or someone, I understand that person or thing a bit better. Sometimes for good...sometimes for bad. But hey, life's a crap shoot right? You don't gain if you don't risk. What does this have to do with Halloween? Actually, not much, but thanks for listening.

Except maybe to say that I'm going to take a completely different look at Halloween. Culturally, through food. What a surprise. See when I was an Italian kid, in North Jersey, we would go trick or treating in the neighborhoods we grew up in. Neighborhoods with the same neighbors, usually aunts, or cousins or cousin of a cousin. In the same houses, for years upon end. People we trusted and in some cases loved. At Halloween, that meant we used to get home baked pies, fresh from the oven cookies, and treats made by the people from scratch. Real food items from neighbors, friends and family. I always thought that was cool. Even then I was a foodie in training.

Don't get me wrong, I loved all the candy as well, eating it until I was tooth-achingly nauseous. But, the home-made 'treats' we received usually meant sitting down at the table with a glass of milk and questions about your mom and dad and family. You then wiped your face on the back of your hand, kissed Aunt Josephine and raced off to the Aunt Rosina's for the next visit and course. By the time you got home, you were stuffed! I loved stopping by 10 relatives houses, 'making the rounds,' seeing my aunts, uncles, cousins, family and friends on our little three hour tour. It got me thinking about all those treats and I decided to take look at some of the food traditions of Halloween.

Admittedly there are many beliefs, misconceptions and traditions which surround this holiday. I say holiday with an asterisk, like they use in the Baseball Hall of Fame, in Cooperstown, when there is a disputed record. Halloween is that kind of day. It's Pagen, it's Christian, It's evil, it's innocent. It's harmless, it's Mischief Night...it's...well whatever! Trick or Treat! BOO!

Halloween
Halloween or Hallowe'en as we refer to it now, is also known as All Hallows' Eve, observed around the world on October 31 on the eve of the Western Christian feast of All Hallows. Most scholars believe that All Hallows' Eve was originally influenced by western European harvest festivals and festivals of the dead, with pagan roots, particularly the Celtic Samhain. Many ancient and unconnected cultures (the Egyptians and pre-Spanish Mexicans, for example) celebrated this as a festival of the dead. Others maintain that it originated independently of Samhain. I was actually amazed when I started to do the research, that what I thought was a very American holiday, is in fact an ancient ritual dating back centuries. Now we have definitely made it a national pastime here in America, but I was more interested in a look at the traditions around the world.

The majority of our modern traditions can be traced to the British Isles. People took steps to allay or ward-off these harmful spirits/fairies, which is thought to have influenced today's Halloween customs. In parts of Ireland, Mann, the Scottish Highlands and Islands, and Wales, wearing costumes at Samhain was done before the 20th century originating as a means of disguising oneself from these harmful spirits/fairies. In Ireland, people went about before nightfall collecting for Samhain feasts and sometimes wore costumes while doing so.

In the 19th century on Ireland's southern coast, a man dressed as a white mare would lead youths door-to-door collecting food; by giving them food, the household could expect good fortune from the 'Muck Olla'. In Moray, during the 18th century, boys called at each house in their village asking for fuel for the Samhain bonfire. So it's easy to see where Trick-or-treating may have come from. But wait, it also may come from the Christian custom of souling; Groups of poor people, often children, would go door-to-door on All Saints/All Souls collecting soul cakes, originally as a means of praying for souls in purgatory. Making jack-o'-lanterns at Halloween came from Samhain and Celtic beliefs as well. Turnip lanterns, sometimes with faces carved into them are recorded in Ireland and the Scottish Highlands. One custom that persists in modern-day Ireland is the baking of a barmbrack (Irish: báirín breac), which is a light fruitcake, into which a plain ring, a coin and other charms are placed before baking. It is said that those who get a ring will find their true love in the ensuing year. Though the origin of the word Halloween is Christian, the holiday is commonly thought to have pagan roots.

North American almanacs of the late 18th and early 19th century give no indication that Halloween was recognized as a holiday there. The traditions and importance of the Halloween celebration vary significantly among countries that observe it. In Scotland and Ireland, traditional Halloween customs include children dressing up in costume going "guising", holding parties, while other practices in Ireland include lighting bonfires, and having firework displays. The influence of the American iconic and commercial components of the holiday now extended to places such as South America, Australia, New Zealand, (most) continental Europe, Japan, and other parts of East Asia.

Halloween Food around the World

Barmbrack (Ireland)

Barmbrack is the center of an Irish Halloween custom. The Halloween Brack traditionally contained various objects baked into the bread and was used as a sort of fortune-telling game. In the barmbrack were: a pea, a stick, a piece of cloth, a small coin (originally a silver sixpence) and a ring. Each item, when received in the slice, was supposed to carry a meaning to the person concerned: the pea, the person would not marry that year; the stick, would have an unhappy marriage or continually be in disputes; the cloth or rag, would have bad luck or be poor; the coin, would enjoy good fortune or be rich; and the ring, would be wed within the year. Other articles added to the brack include a medallion, usually of the Virgin Mary to symbolise going into the priesthood or to the Nuns, although this tradition is not widely continued in the present day

Bonfire toffee (Great Britain)

Bonfire toffee (also known as treacle toffee, cinder toffee, Plot toffee, or Tom Trot) is a hard, brittle toffee associated with Halloween and Guy Fawkes Night (also known as "Bonfire Night") in the United Kingdom. The toffee tastes very strongly of molasses (black treacle), and cheap versions can be quite bitter. In Scotland, the treat is known as claggum, with less sweet versions known as clack. In Wales, it is known as loshin du. The flavor is similar to that of butterscotch, although it is a toffee and never a viscous liquid.

Candy apples/toffee apples (Great Britain & Ireland)

Candy apples, also known as toffee apples outside of North America, are whole apples covered in a hard toffee or sugar candy coating, with a stick inserted as a handle. These are a common treat at autumn festivals in Western culture in the Northern Hemisphere, such as Halloween and Guy Fawkes Night because these festivals fall in the wake of the annual apple harvest. Although candy apples and caramel apples may seem similar, they are made using distinctly different processes.

William W. Kolb invented the red candy apple. Kolb, a veteran Newark candy-maker, produced his first batch of candied apples in 1908. While experimenting in his candy shop with red cinnamon candy for the Christmas trade, he dipped some apples into the mixture and put them in the windows for display. He sold the whole first batch for 5 cents each and later sold thousands yearly. Soon candied apples were being sold along the Jersey Shore, at the circus and in candy shops across the country, according to the Newark News in 1948.

Caramel Apples

Caramel apples or taffy apples (not to be confused with candy apples) are created by dipping or rolling apples-on-a-stick in hot caramel, sometimes then rolling them in nuts or other small savories or confections, and allowing them to cool. Generally, they are called caramel apples when only caramel is applied and taffy apples for when there are further ingredients such as peanuts applied.

Caramel Corn

An American confection made of popcorn coated with a sugar or molasses based caramel candy shell. Typically a sugar solution or syrup is made and heated until it browns and becomes thick, producing a caramelized candy syrup. This hot candy is then mixed with popped popcorn, and allowed to cool. Sometimes a candy thermometer is used, as making caramel is time-consuming and requires skill to make well without burning the sugar. The process creates a sweet flavored, crunchy snack food or treat. Some varieties, after coating with the candy syrup, are baked in an oven to crisp the mixture. Mixes of caramel corn sometimes contain nuts, such as peanuts, pecans, almonds, or cashews. The combination of caramel and corn dates back at least as far as the 1890s with the strong molasses flavor of Cracker Jack, an early version of which was introduced at the Chicago World's Fair in 1893. The lighter, sweet but un-caramelized kettle corn, may be a North American Colonial predecessor to caramel corn.

Candy Corn, (North America)

Candy corn is a confection in the United States and Canada, popular primarily in autumn around Halloween (though available year-round in most places). Candy corn was created in the 1880s by George Renninger of the Wunderlee Candy Company; the three colors of the candy mimic the appearance of kernels of corn. Each piece is approximately three times the size of a whole kernel from a ripe or dried ear. Candy corn is made primarily from sugar, corn syrup, wax, artificial coloring and binders. A serving of Brach's Candy Corn is nineteen pieces, is 140 calories and has zero grams of fat. Candy corn pieces are traditionally cast in three colors: a broad yellow end, a tapered orange center, and a pointed white tip.

Colcannon (Ireland)

Colcannon is traditionally made from mashed potatoes and kale (or cabbage), with scallions, butter, salt and pepper added. It can contain other ingredients such as milk, cream, leeks, onions and chives. There are many regional variations of this dish. It is often eaten with boiled ham or Irish bacon. At one time it was a cheap, year-round staple food, though nowadays it is usually eaten in autumn/winter, when kale comes into season. An old Irish Halloween tradition is to serve colcannon with a ring and a thimble hidden in the fluffy green-flecked dish. Prizes of small coins such as threepenny or sixpenny bits were also concealed in it.

Soul Cakes

A soul cake is a small round cake which is traditionally made for All Saints Day or All Souls' Day to celebrate the dead. The cakes, often simply referred to as souls, were given out to soulers (mainly consisting of children and the poor) who would go from door to door on Halloween singing and saying prayers for the dead. Each cake eaten would represent a soul being freed from Purgatory. The practice of giving and eating soul cakes is often seen as the origin of modern trick-or-treating. In Lancashire and in the North-east of England they were also known as Harcakes.

The tradition of giving soul cakes was celebrated in Britain or Ireland during the Middle Ages, although similar practices for the souls of the dead were found as far south as Italy. The cakes were usually filled with allspice, nutmeg, cinnamon, ginger or other sweet spices, raisins or currants, and before baking were topped with the mark of a cross to signify that these were alms. They were traditionally set out with glasses of wine on All Hallows Eve as an offering for the dead, and on All Saints Day and All Soul's Day children would go "souling," or ritually begging for cakes door to door.

Soul Cakes
T. Susan Chang for NPR
Makes 12 to 15 2-inch soul cakes

Ingredients
2 cups all-purpose flour
1/2 teaspoon nutmeg, ground fresh if possible
1/2 teaspoon cinnamon, ground fresh if possible
1/2 teaspoon salt
generous pinch of saffron
1/2 cup milk
1 stick (8 tablespoons) unsalted butter, softened
1/2 cup sugar
2 egg yolks
1/2 cup currants

For the Glaze:
1 egg yolk, beaten

Method
Preheat oven to 400 degree. Combine the flour, the nutmeg, cinnamon and salt in a small bowl. Mix well with a fork. Crumble the saffron threads into a small saucepan and heat over low heat just until they become aromatic, taking care not to burn them. Add the milk and heat just until hot to the touch. The milk will have turned a bright yellow. Remove from heat. Cream the butter and sugar together in a medium bowl with a wooden spoon (or use an electric mixer with the paddle attachment). Add the egg yolks and blend in thoroughly with the back of the spoon. Add the spiced flour and combine as thoroughly as possible; the mixture will be dry and crumbly.

One tablespoon at a time, begin adding in the warm saffron milk, blending vigorously with the spoon. When you have a soft dough, stop adding milk; you probably won't need the entire half-cup.
Turn the dough out onto a floured counter and knead gently, with floured hands, until the dough is uniform. Roll out gently to a thickness of 1/2 inch. Using a floured 2-inch round cookie or biscuit cutter, cut out as many rounds as you can and set on an ungreased baking sheet. You can gather and re-roll the scraps, gently. Decorate the soul cakes with currants and then brush liberally with the beaten egg yolk. Bake for 15 minutes, until just golden and shiny.

Bon Appetit,

Lou
Sources: foodnetwork.com, http://www.freedigitalphotos.net/firstname.lastname@example.com://kitchenrap.blogspot.com/2015/10/a-foodie-look-at-halloween.htmltag:blogger.com,1999:blog-5960372986439204329.post-36081348543411120242015-10-29T09:00:00.000-04:002015-10-29T12:27:18.513-04:00Did you know Lox & Gravlax are NOT the same? Well now you do and here's a recipe to make your own Lox.
If you have grown up in a Jewish or Scandinavian household, the tale I am about to tell is a part of your heritage. If not, fellow foodie, "just sit right back and you'll hear a tale..the tale of a fateful........salmon fillet!" Come with me on a journey to discover Lox, and, the common misconceptions that have been foisted on an unsuspecting public, even by supposed culinary luminaries. That, my friends, is why it's a good thing I am here for you; to diligently give you culinary info that is both factual and entertaining. (if I may say so myself.)

First let's start with the definitions. We have Lox, Gravlox, Nova Lox. All share one commonality but, as some of you may not be be aware, they are completely separate and different products.

Lox
Lox is salmon fillet that has been cured. In its most popular form, the one most of us are familiar with, it is thinly sliced, less than 5 millimeters (0.20 in) in thickness and typically served on a bagel with cream cheese, onion, tomato, cucumber and capers. It is traditionally made by brining in a solution of water or oil, salt, sugars and spices (the brine). This was a very important item in Ashkenazic Jewish cuisine, but most are surprised that it was actually introduced to the United States through Scandinavian immigrants, then popularized by Jewish immigrants. The term lox derives from Lachs in German and לאקס (laks) in Yiddish, meaning "salmon." It is analogous of the Icelandic and Swedish lax, the Danish and Norwegian laks, and Old English læx. It may be commonly referred to as regular lox or belly lox, though technically, with belly lox, the flesh on both sides of the stomach of the salmon has a wider graining of fat, is less salty tasting and is more desirable and accordingly, more expensive. Below is a recipe to make your own Lox, which is absolutely fabulous and worth the effort, especially if you are a lox lover.

Gravlax
Gavlax, or gravad lax is a Nordic dish consisting of salmon, cured in salt, sugar, and dill. Gravlax is usually served as an appetizer, sliced thinly and accompanied by hovmästarsås (also known as gravlaxsås), a dill and mustard sauce. It is served on either bread of some kind, or with boiled potatoes. In the Middle Ages, it was originally made by fishermen. They would salt the salmon, then bury it in the sand above the high-tide line. The word gravlax comes from the Scandinavian word grav, which literally means "grave" or "to dig" (Swedish, Norwegian, Danish, Dutch and Estonian), and lax (or laks), means "salmon." Thus, gravlax literally means "buried salmon." Today, the salmon is coated with a spice mixture, which often includes dill, sugars, salt, and spices like juniper berry. It is then weighted down, which helps to to force the moisture from the fish (see recipe below) and impart the flavorings.

Nova Lox
Nova or Nova Scotia salmon, sometimes called Nova lox (or simply "Nova"), is cured with a milder brine and then cold-smoked. The name dates from a time when much of the salmon in New York City came from Nova Scotia. Today, however, the name refers to the more mildly brined product, and the fish may come from other waters or in some cases is raised on farms.

Smoked Salmon
Finally, smoked salmon is NOT lox, though products are sold under the name lox. Smoked salmon is just... well... smoked salmon.

I hope this clears up any misconceptions.While I may be being a bit, nitpicky (if there is such a word), you all know I like my readers to be the best informed foodie at the party, or in this case, brunch. Never let it be said that The Gourmet Guy left you with a schmear on your face.

Recipe for making your own Lox
Ingredients
1~2.5 to 3lb. salmon fillet (I prefer to use a skinless fillet, but if you prefer a less salty version, leave the skin on and remove after brining.)
1 cup Kosher salt
1/2 cup granulated sugar
The juice and zest of 1 lemon
The juice and zest of 1 lime

You'll need:
A 15" x 10" x .3/4" cookie sheet. Enough parchment paper to fully wrap the salmon. Tin foil. Something to weigh down the fillet. I use 3 large, 35.0z. cans of tomatoes. You can use bricks wrapped in foil or anything heavy enough to press down the fillet.

Method
~Combine salt and sugar and divide in half.
~Zest lemon, zest lime and combine with the juice from both. Set aside.
~On the parchment paper, spread out 1/2 the sugar/salt mixture and spread evenly to allow salmon to rest completely on mixture.
~Place salmon on salt/sugar mixture and completely cover with the lemon/lime mixture.
~Add the remaining salt/sugar mixture and press into salmon, covering completely.
~Wrap the salmon in the parchment paper, making sure it is sealed and covers the salmon completely.
~Wrap the entire fillet with tin foil, being careful that the foil at no time touches any part of the salmon.
~Place on the cookie sheet, place weights on top and refrigerate for 48 hours.
~Once you remove the salmon, wash under cold water thoroughly to remove brine mixture. Portion in 6-8 oz. portions, seal in freezer bag and use as needed Slice very thin and enjoy!!

As always, Bon Appetit!

Lou
firstname.lastname@example.com://kitchenrap.blogspot.com/2012/01/no-marthasorry-lox-gravlox-are-not-same.htmltag:blogger.com,1999:blog-5960372986439204329.post-52501426162847862662015-10-05T09:00:00.000-04:002015-10-05T12:28:12.638-04:00Cassoulet....a dish of the people...

It is one of the classic dishes of the Languedoc and the whole of France. One legend places the birth of cassoulet during the siege of Castelnaudary by the Black Prince, Edward, Prince of Wales, in 1355. The townspeople gathered their remaining food to create a big stew cooked in a cauldron to nourish and bolster their defenders. The meal was so hearty and fortifying that the soldiers handily fought off the invaders, saving the city from occupation. While this is probably not the actual way it went down regrading the origin of cassoulet, one never knows and what is certain, is the importance of the dish as the symbolic defender of French culture.

But since then, several cities have laid claim to the true recipe. In an effort to quell a growing dispute and in a conciliatory gesture, chef Prosper Montagné decreed in 1929, " Le Cassoulet est le dieu de la cuisine occitane. Un Dieu en trois personnes: Dieu le père est celui de Castelnaudary, Dieu le fils est celui de Carcassonne et le Saint-Esprit qui est celui de Toulouse." ("God the father is the cassoulet of Castelnaudary, God the Son that of Carcassonne, and the Holy Spirit that of Toulouse."), making sure all three recipe versions were recognized as equal. Now that's village pride. Over a bean stew.

Andre Daguin, a famous chef of Gascony says, "Cassoulet is not really a recipe, it's a way to argue among neighboring villages." Much like chili cook-offs in Texas, cassoulet cooking competitions are held, not only in France, but now even in the United States as well.

Julia Child once quipped, "Cassoulet, that best of bean feasts, is everyday fare for a peasant but ambrosia for a gastronome, though its ideal consumer is a 300-pound blocking back who has been splitting firewood nonstop for the last twelve hours on a subzero day in Manitoba." And finally, Anatole France claimed that the cassoulet at his favorite restaurant had been bubbling away for twenty years!

While this recipe won't take quite as long as Anatole's, this does require a good amount of time if you truly want to do it right. This is a hearty and great alternative to plain old stew and can be a great way to use up all those leftovers by simply adding some fresh ingredients and some extra TLC in the kitchen. And duck. To me, really great cassoulet has to have duck, but everyone's palate is different. Some really rustic and kicked up versions include rabbit and they are some of the best I have ever tasted as well. This dish requires a little more attention than most , but the outcome is well worth it. Especially if you have the duck.....

Elaine's Rustic Cassoulet
courtesy of Elaine Giammetta

Ingredients
1/2 lb bacon, cubed
1-15 oz can white kidney beans
1-15 oz can pinto beans
1 large Spanish onion, diced
10 garlic cloves, minced
3/4 lb ground pork
1/4 lb shredded duck confit
1 T dried parsley
2 T dried thyme leaf
1 T rosemary
1 bay leaf
1 t rubbed sage
1/4 to 1/2 c sherry (I use dry)
2-3 qts water (enough to cover all ingredients )
salt and pepper
fresh parsley

Method
In a slow cooker, or large heavy bottomed pot, spread the bacon cubes, evenly over the bottom of the pan. This will be the first layer. Drain and rinse the beans.

Mix beans, onion and garlic together and spread over the bacon creating the second layer. Crumble the ground pork and duck over the beans. This is the third layer.

Mix all the herbs together (except the bay leaf) and sprinkle over the meat. Add water and sherry making sure all the ingredients are covered. This is important, so to ensure proper cooking.

Add the bay leaf. Set temperature on very low and cook 6-8 hours or overnight if possible. If you are using a traditional pot, bring to a boil and then lower temperature and simmer on very low for 6-8 hours. After cooking is complete, gently stir in chopped parsley. Salt and pepper to taste.

Plating
Ladle into a bowl and top with a sprig of parsley. Serve with a warm baguette and a hearty glass of red wine. I chose a nice peppery Malbec. I hope you enjoy it.

Bon Appetit!

Lou

Sources: en.wikipedia.org
email@example.com://kitchenrap.blogspot.com/2012/04/lous-rustic-cassoulet.htmltag:blogger.com,1999:blog-5960372986439204329.post-22668787768095063662015-08-11T09:27:00.000-04:002015-08-11T09:27:33.919-04:00Up Close & Personal with Food Network's Duff Goldman

Certain people have an inimitable style. Their uniqueness sets them apart from the pack and always calls our attention to them. Such is the case with Duff Goldman. His infectious laugh, his love of life and his cherub-like smile have captivated audiences and Food Network fans now for over a decade. He is incredibly funny and we had a blast doing this Up Close. With his first show Ace of Cakes we tagged along as he and his crew made incredible cakes, from the famed full sized Nascar car to his intricate full sized Star Wars R2D2. We fans of the show tuned in each week for not just the cakes, but the fun. Duff and his friends at Charm City Cakes took us on a sometimes hilarious ride while they created masterpieces and as we got to know them, they became part of our weekly fabric for over 9 seasons. Now with hit shows Kids Baking Championships and Holiday Baking Championships he is back on our TV sets, bringing us not only his incredible wit, but his baking expertise as well. As you know, if you are a fan and follower of these Up Close & Personals, they are just that for me as well. This series satisfies my need to

know more about those personalities that I enjoy and admire. In turn, I get to bring you in as a fly on the wall to sit with the guest of the moment and maybe get to know them a bit better, understanding the person behind the persona. I truly enjoy doing them as much as I hope you enjoy reading them. So without further ado, let's get Up Close & Personal with Geoffrey Adam "Duff" Goldman.

Goldman was born in Detroit, Michigan, in 1974 to a Jewish family. He moved shortly thereafter to Missouri. Goldman's nickname Duff came about when he was a baby. His toddler brother was unable to pronounce the name and kept saying Duffy instead of Geoffrey. When he was four, his mother caught him in her kitchen wielding a meat cleaver and watching food personality Chef Tell. I asked him expand a bit about his childhood and its influence on his culinary career. "My mom was a great cook," he explained, "dinner was every night, the same time, at the dinner table. Food was an important part of our house and an important part of our religion. Growing up Jewish, every holiday surrounds itself around food. Food is a very central thing and it's not just that there is just a meal tied to each celebration, but conversely, it's the celebration that's tied to that specific meal. It never seemed though, that food was overly important in our family, it just was what it was, an intrinsic part of our lives." I mentioned that I could relate because as an Italian the heart of our house was the kitchen. He chimed in. "Yeah yeah, it's like every time the family would get together at our house, we'd all be in the kitchen while my mom was trying to cook."

Duff and his Mom

"The whole thing with the cleaver and Chef Tell, that's completely true, but when they do the 'bio of Duff Goldman,' there is not gonna be this scene where this little four year old is in the kitchen saying, 'I knew I wanted to be a chef since I was little.' There are plenty of celebrity chefs who have that story," he laughed. Folks I can relate to hearing those long winded statements like 'I was in the cradle and one day while drinking my bottle I realized that cooking would be my life.' He continued, "When I was three years old I wanted to be a fireman, like all the other 3 year olds. Sometimes I hate telling people, 'No, I didn't start baking until I was in college.'"

Duff, his Mom and Brother

After the divorce of his parents when he was ten, Goldman spent time living in both in Northern Virginia and then in the town of Sandwich on Cape Cod, Massachusetts. In 1992, Goldman attended McLean High School in McLean, Virginia where he played for the Highlanders. In 1993, he graduated from Sandwich High School in Sandwich. At the age of fourteen, he began to work in kitchens; one of his first jobs was at a bagel store at a mall, where the story is that he was almost fired for making the sandwiches too big. He tells the true story, "This shop you could get all these different sandwiches on a bagel, tuna salad, ham and cheese, turkey etc.. You pick your bagel, you pick your sandwich, that was the concept. The way that they would do it was, they made it idiot proof." He explained, "They would pre weigh out the sandwich meat, but it was so small I would use three of them and they were not happy about that. The thing that actually almost got me fired though was this couple that came to the counter and I was there by myself. They ordered a Coke. I tried to work the register but couldn't get it open so I told them 'Here just take it.' The manager saw it and was like 'What are you doing? You just stole from the company!' Duff laughed, "I think it cost them all of $0.04 cents. So I got taken to the woodshed and they put me on mopping duty and I became a professional mopper. Actually I love mopping." Now there's something not everybody knows about Duff!

Chef Cindy Wolf

Goldman has said that when he was a sophomore in college, he went to what he considered the finest restaurant in Baltimore, named Charleston, with head chef, Cindy Wolf to apply for a job. He offered why. "There was this really cute girl in one of my archaeology classes, " he giggled. "Turns out she worked at this restaurant and she told me I should come work there and so I applied as a chef...cause you know...I had all this experience from cheffing at that bagel store, McDonald's, the sandwich shop making breakfast, etc." He smirked, "So I brought my resume in and Cindy looked at it and said, 'Um, you don't know how to cook!' I argued, 'Come on of course I do, I can make 12 Big Macs in a minute!" However, Cindy did offer him a job making cornbread and biscuits and this is what Goldman cites as the turning point in his career. He continued, "I took the job and that's what I did. Every single day.... cornbread and biscuits. Slowly but surely, the other cooks realized that I wanted to learn so they would show me how to do their grunt work. They asked, 'Can you brunoise (finely cube) a tomato?' I said, 'I don't know what that is.' So they would show me. Each day they would teach me how to do something else and what happened was, I started learning." Duff started to help out at each station, doing certain chores. I paused and asked him, "Isn't there a name for a chef that does all that in the kitchen?'' and he answered immediately, "Yea....bitch!"

"I was even the dishwasher's bitch," he laughed, "but here's the funny thing. They could prep man. The dishwashers were the ones that actually taught me knife skills. It wasn't some Japanese institute of knife skills, it was these Salvadorian dishwashers. It was exactly what I needed. I learned so much from these guys and that's where I realized what Cindy was talking about when she initially told me 'you need to go work somewhere else to learn, then come here.'"

"It was then that I decided that I wanted to be a pastry chef," he continued, "I worked with a pastry chef at Cindy's restaurant and ended up doing all the prep and he would simply come in and assemble all my prep. I liked how really ordered that baking and pastry was. I liked the exactitude. I was good in math and I could actually do geometry in my head. I love to make bread for instance. It's very exact yet very loose at the same time. You have to adapt for humidity and temperature. If I come back, I'm coming back as a bread maker.

Duff went on to work at several acclaimed culinary destinations, including the French Laundry, the Vail Cascade Hotel and Todd English's Olives before returning to Baltimore in 2000 to become a personal chef. He expanded on his French Laundry experience working under Chef Stephen Durfee. "Durfee is the man," he offered. "The thing that makes him such an amazing pastry chef is that he started out savory and he approaches pastry from a flavor aspect. Many times I've seen pastry chefs that deliver in terms of flawless execution, but they fall short when you actually taste what they've made. With Durfee, he taught me to think about all the raw ingredients before you ever assemble them into something. As an example," he continued, "one time we were making a honeydew sorbet. We pureed then strained them, to have basically honeydew water. He then had me taste it and yes, it tasted like honeydew. Next he had me add a touch of salt and a bit of lemon juice and taste it again. We had reserved a bit of the plain honeydew water and he had me taste first the plain, then the one with salt and lemon juice. The second honeydew water was like a honeydew punch in the face. That was a huge lesson for me. He is a master of technique, but he truly cooks from the heart and it changed the way I approach being a pastry chef." I asked him what is was like working there and he answered, "Very tough kitchen. You had to be perfect 100% of the time. Not in a way that is militant. You walk in and and it's just in the DNA of that place that you have to be super focused. In the moment. Once you walk in it's all about the food. It's about passion for the food in a real way, not the mundane, foodie use of the word passion."

I then switched gears and asked him to compare that to working with Todd English. He laughed, "Todd is an incredible chef. I love watching Todd cook and he's hysterical. It's like a good old boys club. In the kitchen away from the cameras, watching Todd is an amazing experience. He doesn't talk much but his facial expressions are priceless. The way he moves, like when he tastes something; he gets very quiet, there's a lot going on in there and the world disappears. He would run it through his little Todd English computer and figure out what to do. That was a fun kitchen. Clay Conley was the Sous when I worked there. Hands down Clay is the best line cook I have ever seen!"

We jumped to Charm City Cakes and Ace of Cakes. It was through Duff's love of music while a personal chef in DC, that Charm City Cakes came to be. Duff is a bass player and quit cheffing for a time to play music full time while he continued to make cakes out of his apartment to actually pay the rent. "The only reason I started baking cakes was to actually fund my music career. Then my friend from college Jeff, also an incredible musician, was working as an architectural model builder. He called me one day and said, 'I can't do this anymore, can I come and make cakes?' I was like sure. And we actually started making money. I had a few more friends call and I started hiring all my friends.

This was a nice way that we could all make a living and still play music. It finally grew so large we had to actually get a place, which became Charm City Cakes. A lot of folks don't realize but all through filming Ace of Cakes we were all still touring, gigging and playing music. That's the only reason we started this in the first place. Not to get rich, be on TV or make a lot of money. We did it to pay our bills so we could keep playing," he laughed.

He explained how Ace of Cakes came to be. "I was in a cake contest for Bon Appetit out in Colorado. Not televised or anything. But, I brought an arc welder with me. Got lots of weird looks from the judges. I made this cake, it was awesome. But I broke every rule of the competition," he laughed. "I even lit the table on fire at one point. I lost, because I lose every competition I'm in for some reason, but it was really funny watching me. Colette Peters, who was one of the judges, went back to Food Network and told them 'There's this guy, he's a complete lunatic he's crazy and he made a really cool cake but he's insane."

So Food Network called us up, this is when they were doing all those cake competition shows, and they asked if we wanted to compete. So we go to this competition in Seal Island Georgia, The Spooky Halloween Cake and Candy Competition. We go to Georgia," he continued, "and we meet all the contestants and everyone is nervous and practicing. Jeff and I, on the other hand, went and shot shotguns at a skeet range. And the film crew came with us. When the episode came out, they showed all the other contestants practicing and then me and Jeff shooting. It was hysterical. What attracted them was how relaxed we were. We weren't with the sob story like 'Oh, I need to win this money for that operation I wanted,' like you always hear contestants saying. We told them if we won I was going to take my staff to Mexico to party."

We cut to present day and his resurgence on Food Network and his new shows. Fans of Duff can find him on Holiday Baking Championship, Spring Baking Championship and with Valerie Bertinelli, he hosts and judges Kids Baking Championship. In addition to the Kids show with Bertinelli I asked him why he is attracted to working with kids. Duff is very involved with No Kid Hungry and the Make-a-Wish organizations. "I don't know," he answered, "adults have really screwed up the world. I think
it's because kids still really see the world as a beautiful, wonderful place to be. I believe they need to eat well and have art and creativity as a part of their lives. Make-a-Wish is really important, not just for the kids but for their families too. They are going through this really tough time and whenever I do a Make-a-Wish, I try to include the entire family. I've noticed it's not about the celebrity either. Most of these kids that call and say 'I want to make a cake with Duff,' simply really do want to make a cake. And that's what we we do. We bring them in and we make a cake together. I think the families really appreciate their son, daughter or brother or sister being treated just like any other kid."

Duff has a new book "Duff Bakes" coming out in November and we touched on that briefly. "It's cool," he offered, "it's everything, bread, cookies, pies, cakes, muffins. It's a comprehensive baking book, all about how I think about food and how to bake. I basically tried to demystify everything. I meet people almost everyday who tell me 'I love to cook but I just don't get baking.' People, I think, are scared of baking because a lot of bakers talk about baking in such scary terms, the science and how exacting it is. I just try to let people have fun actually baking and not worry about the science portion of it. I try to explain it in English they understand. I just want people to actually do it. I've been baking half my life now and it's still magic when you put something in the oven and it changes and comes out this whole other thing. There is something beautiful about that. I hope this just helps folks actually bake."

As a fan of Duffs since he first hit TV, this was really fun for me. He is a caring, very funny guy and you definitely get what you see. I guess the best way I could describe him: genuine. He hinted at something exciting coming up with Food Network, so you'll have to stay tuned for that and he also surprised me by mentioning that a new cookbook about soup was in the works. See, there it is right there, one of the things I love about Duff; he's always experimenting, always looking for new adventures and always bringing us new surprises. I hope you enjoyed this Up Close with Duff. I know I did.

To connect with Duff, you can follow him on his social platforms here: Twitter, Facebook, Instagram and visit his websites, Charm City Cakes and Duff Goldman. Look for his new book out this fall and as always you can see him on his many appearances on Food Network.

Till next time, Bon Appetit,
Lou

firstname.lastname@example.com://kitchenrap.blogspot.com/2015/08/up-close-personal-with-food-networks.htmltag:blogger.com,1999:blog-5960372986439204329.post-13471794631012864582015-08-03T09:00:00.000-04:002015-08-03T19:00:42.189-04:00Dinner in the Garden...a special moment in time.

There are moments when it truly dawns on me how lucky I am to do what I do. A while ago, I attended a 'Dinner in the Garden" and it was a smashing success. What a spectacular setting for a five star wine dinner. On tap for the evening was an intimate line up of some stellar chefs, who wowed us with fresh, hours, if not minutes before picked, produce and sustainable organic ingredients, delivering a meal that was an experience to remember.

With a backdrop of rows of fresh greens and herbs, it wasn't just the jazz trio sending out smooth cool vibes across the field, or the perfect weather the evening produced. It wasn't the sunset, bathing the greenhouse and guests with warm sunshine, or the guests dressed for an evening in the field, mingling, picking and tasting fresh herbs. It wasn't even the spectacular meal, served in fine style by a bow-tied waitstaff. Nor was it the seeing of friends and sharing a glass of bubbly. Now I realized as I stood in the midst of the garden, wine glass in hand, having stopped to take in the scene before me, that it was all those things combined together at this one place and time that had created what was almost a perfect experience. One of those unforgettable culinary moments that we foodies live for.

My gift on this evening, aside from spending quality time with good friends in such a wonderful setting, was that somehow fate had allowed me to glimpse the uniqueness of the moment and see it while I was in it. You know what I mean, one of those moments in time that we usually say to ourselves in hindsight, "I wish I was aware at the time how special that moment was." Too often we are so busy looking ahead to the next thing on our schedule that we forget to take the time to appreciate the 'moment' when it happens.

Friends, if you have been reading me for any length of time, you know that life has thrown me some curves, as I'm sure it has you as well. While I am no expert and can't tell you what to do, I can give my advice at what not to do. For all our planning, stressing and worrying about what the future may bring, I have learned one thing; no one is promised tomorrow. Don't miss the moment you are in. This very moment. You see, I'm sure all of you, like me. have too many times taken our adventures and our experiences for granted. Make sure you are cognizant of that special moment, in that special place, with someone, or a group of someones, sharing a meal and making memories.

I have concentrated my world around social cuisine because I am very fortunate to have a friend who opened my eyes to what a common denominator food truly is to human relationships. I believe it is the unifier that binds us all. Sharing a meal with friends is so much more than just eating great food and enjoying fine wine. Somehow, a shared meal is the perfect vehicle for a connection between friends, family, or even strangers. It is why I am so passionate and fortunate to share my culinary journeys with you. I'm sure all of us can remember times, when dining, that you've engaged perfect strangers in conversation. See, it seems no matter our ethnic or cultural differences, we all remember the dumplings our moms made. Or that special dessert. Or simply the act of sitting at a table with those you care about, sharing a meal. It is a truly powerful experience. Social, yet intimate all at once.

Throughout history, throughout cultures, the meal is the one constant that opens the discourse, bridges the gap, connecting rather than dividing us. The dinner table is where treaties were written, alliances made, scholarly discourse engaged in. Ideas that changed the world, in most cases, happened at a dinner table, or at a campfire, over a meal. For most now though, eating has become just a means of sustenance. Fuel. In the busy scurry of life, sometimes we forget what a meal with family and friends can do for us, both spiritually and emotionally.

Don't you love meeting a friend for coffee, or a bite for lunch, or dinner. We look forward to it. We text what time and where we are and we always feel better for it. We share pictures of our meals on twitter, facebook, and YouTube... food is the one thing we all share equally. Look around, see all those people on cell phones, trying to stay 'connected?' How connected do you feel when you share a meal with someone? For those of us that are fortunate enough to realize this, sitting at the dinner table with friends and loved ones has never been about the act of eating. Whether fine dining or casual, it is never about what we were eating. It was where and with whom. That is always first and foremost.

As a self titled gourmet, as my palette has become more sophisticated, I'll admit, I now care very much what I'm eating, especially with friends. However, I'm comfortable in the fact that my predilection for fine, or simple quality cuisine just makes the social act of sharing a meal more enjoyable and meaningful. So, the next time you want to connect, re-connect, apologize, congratulate, or just shoot the breeze, do it over a meal. Life becomes so much more civil with shared experiences. And make sure you don't miss the moment. Revel in the laughter, the camaraderie, the connection. Look around the table, realize and appreciate those you are sharing that moment with and know, this moment actually is special.

As always, Bon Appetit

Louemail@example.com://kitchenrap.blogspot.com/2012/07/dinner-in-gardena-special-moment-in-time.htmltag:blogger.com,1999:blog-5960372986439204329.post-87561206989935145142015-07-30T09:00:00.000-04:002015-07-30T14:23:49.847-04:00Dining Out For a Cause....No Kid Hungry

Don't you love meeting a friend for coffee, or a bite for lunch, or dinner. We look forward to it. We text what time and where we are and we always feel better for it. We share pictures of our meals on twitter, facebook, and YouTube... food is the one thing we all share equally. Look around, see all those people on cell phones, trying to stay 'connected?' How connected do you feel when you share a meal with someone? For those of us that are fortunate enough to realize this, sitting at the dinner table with friends and loved ones has never been about the act of eating. Whether fine dining or casual, it is never about what we were eating. It was where and with whom. That is always first and foremost.

Well how about dining out and making it count? Throughout history, throughout cultures, the meal is the one constant that opens the discourse, bridges the gap, connecting rather than dividing us. The dinner table is where treaties were written, alliances made, scholarly discourse engaged in. Ideas that changed the world, in most cases, happened at a dinner table, or at a campfire, over a meal. For most now though, eating has become just a means of sustenance. Fuel. In the busy scurry of life, sometimes we forget what a meal with family and friends can do for us, both spiritually and emotionally. Think about the fact that there are children out there that not only can't dine out, but actually can't get a good, healthy meal at home.

Well this September, you can do something about it. No Kid Hungry is ending childhood hunger by connecting kids to effective nutrition programs like school breakfast and summer meals. This work is accomplished through the No Kid Hungry network, made up of private citizens, government officials,nonprofit organizations, business leaders, and others providing innovative hunger solutions in their communities. These partners work together, implementing solutions that break down the barriers that keep kids from healthy food. End childhood hunger in your community by dining out this September.

Every year, the restaurant industry unites in an extraordinary showing of solidarity to prove we can do more than simply feed people for a living; instead we can feed them for life. An end to childhood hunger is within our reach and it's the entire foodservice industry that is leading the way. Restaurants, suppliers, media and trade associations all have strengths to share.

To find a participating restaurant in your community, click this link; http://dineout.nokidhungry.org/, make a reservation and make sure your next meal counts for something greater than just a night out on the town. You'll be glad you did....and so will our kids. Together we can make sure that we leave No Kid Hungry.

As always, Bon Apetit

Lou
email@example.com://kitchenrap.blogspot.com/2014/09/dining-out-for-causeno-kid-hungry.htmltag:blogger.com,1999:blog-5960372986439204329.post-36174374512805595792015-07-24T09:00:00.000-04:002015-07-24T11:00:56.095-04:00Tequila; A Comprehensive Look...

Now, those who know me are well aware of my love for tequila. I do not drink tequila often, but when out socializing, it is my drink of choice and I probably drink it more than most. That is, of course, unless you are still in Mr. or Ms. Party Mode and are the "Hey let's do shots!" type. Been there...done that. You'll get over it. Fortunately for me, I have developed a resistance to tequila's inebriation effects and seem to be able to consume it without damaging brain cells. Well, ok, that is at least a factual statement ever since I decided to start acting like a grown up in public. Look, that's my story and I'm sticking to it.

At this stage in my life I have become a fan of the taste of tequila and the only true way (for me) to enjoy that aspect of tequila is to sip it, in the same way one might sip a brandy, or a cognac. Shots, on the other hand are for enjoying the effects of tequila. Far be it from me to tell you what you should or should not derive from your personal interaction with this ancient elixir. To each his own. If you see me out, please don't challenge me to a shot contest. I said, "acting like a grown up, it doesn't mean I am one.

Whatever your fascination with tequila, I will explore every angle, from the agave plant, its history, cultivation and processing, all the way through to the finished distilled product. I will even give you step by step instructions on doing your own tequila tasting. Tomas Estes suggests that a champagne flute or any wine glass that is closed ended, or fluted at the top, will work. Not a shot glass!!! So without further ado, let's begin.

Agave
Say the word agave and most people automatically think, tequila. While technically correct, there are actually three distinct types of a plant named agave. The most familiar to all is the acclaimed Agave Azul, or Blue Agave, which, yes folks, indeed makes tequila and is the variety we will be focusing on today.

Chiefly Mexican, agaves occur also in the southern and western United States and in central and tropical South America. The plants have a large rosette of thick fleshy leaves, each ending generally in a sharp point and with a spiny margin; the stout stem is usually short, the leaves apparently springing from the root. Along with plants from the related genus Yucca, various agave species are popular ornamental plants. Each rosette is monocarpic and grows slowly to flower only once. During flowering, a tall stem or "mast" grows from the center of the leaf rosette and bears a large number of short tubular flowers. After development of fruit the original plant dies, but suckers are frequently produced from the base of the stem which become new plants (pups). It is a common misconception that agaves are cacti. They are actually closely related to the lily and amaryllis families, and are not related to cacti at all.

The agave plant plays a much larger role than just being the source of an alcoholic drink. Its leaves are harvested for a hemp-like fiber that is used for mats, clothing, rope and paper. It was also the source of the nutrient and vitamin rich brew, pulque. The plant was aptly described as "el arbol de las maravillas" - the tree of marvels - in a 1596 history of the Indians of Central America. The agave plant has been part of human culture almost since the continent was first colonized and is still used for its fiber. Human remains dating back at least 9,000 years (some ethnobotanists say 11,000) show the early uses of agave. Here is a brief snapshot of three types so you can amaze your friends with your knowledge of obscure facts.

Agave Americana
One of the most familiar species is Agave Americana, a native of tropical America. Common names include Century Plant, Maguey (in Mexico), or American Aloe (it is not, however, related to the genus Aloe). The name "Century Plant" refers to the long time the plant takes to flower, although the number of years before flowering occurs depends on the vigor of the individual plant, as well as the richness of the soil and climate. During these years the plant is storing in its fleshy leaves the nourishment it will need for the effort of flowering.

Agave Attenuata
A native of central Mexico, it is uncommon in its natural habitat. Unlike most species of agave, it has a a curved flower spike from which it derives one of its numerous common names - the Foxtail Agave. It is also commonly grown as a garden plant. Unlike many agaves, it has no teeth or terminal spines making it an ideal plant for areas adjacent to footpaths. Like all agaves it is a succulent and requires little water or maintenance once established.

Agave Azul
It has a lifespan of 8-14 years, depending on soil, climate and cultivation methods, and will be harvested at between 8 and 10 years.That's about 3,000 days before the harvest, a long time to wait. A farmer who plants a one-year-old shoot (hijuelo) today, in 2012, won't even harvest it for tequila until at least 2021, and maybe as late as 2022. Then, if it's aged at all, it could take another one to five years before it appears on the shelf - 2023 to 2027. An agave is a one-time use. It's not like a grape where you can plant a vine and have grapes every year. Archeologists say agaves have been cultivated for at least 9,000 years, and used as food for even longer.

The tequila agave grows natively in Jalisco, favoring the high altitudes and sandy soil. Commercial and wild agaves

The flowers are pollinated by a native bat (Leptonycteris nivalis) and produce several thousand seeds per plant. The plant then dies. The shoots are removed when about a year old from commercial plants to allow the heart to grow larger. The plants are then reproduced by planting these shoots; this has led to a considerable loss of genetic diversity in cultivated blue agave. It is rare for one kept as a houseplant to flower; nevertheless, a fifty year old blue agave in Boston grew a 30 ft. stalk, requiring a hole in the greenhouse roof and it flowered sometime during the summer of 2006.

Tequila is produced by removing the heart of the plant in its twelfth year, normally weighing between 77–198 lb. This heart is stripped of leaves and heated to remove the sap, which is fermented and distilled. Other beverages like mezcal and pulque are also produced from blue and other agaves by different methods (though still using the sap) and are regarded as more traditional.

Over 200 million blue agave plants are grown in several regions of Mexico, but in recent years the ability of farmers to meet demand has been in question. Through poor breeding practices, blue agave has lost resistance to fusarium fungus and several other diseases which currently render 25%-30% of the plants unusable for consumption. Researchers from Mexico's University of Guadalajara believe blue agave contains compounds that may be useful in carrying drugs to the intestines to treat diseases such as Crohn's disease and colitis.

Important fact: When dealing with agave it is important to remember that the juice from many species of agave can cause acute contact dermatitis. It will produce reddening and blistering lasting one to two weeks. Episodes of itching may recur up to a year thereafter, even though there is no longer a visible rash. Irritation is, in part, caused by calcium oxalate raphides. Dried parts of the plants can be handled with bare hands with little or no effect. If the skin is pierced deeply enough by the needle-like ends of the leaf from a vigorously growing plant, this can also cause blood vessels in the surrounding area to erupt and an area some 63-64 inches across can appear to be bruised. This may last up to two to three weeks. And you thought Agave just hurt you when you drank too much of it. Ha!

Tequila

History
Tequila was first produced in the 16th century near the location of the city of Tequila, although the city was not officially established until 1656. The Aztec people had previously made a fermented beverage from the agave plant, which they called octli (also called pulque), long before the Spanish arrived in 1521. When the Spanish conquistadors ran out of their own brandy, they began to distill this agave drink to produce North America's first indigenous distilled spirit.

Some 80 years later, around 1600, Don Pedro Sánchez de Tagle, the Marquis of Altamira, began mass-producing tequila at the first factory in the territory of modern-day Jalisco. By 1608, the colonial governor of Nueva Galicia had begun to tax his products.The tequila that is popular today was first mass-produced in the early 1800s in Guadalajara, Mexico.

Don Cenobio Sauza, (right) founder of Sauza Tequila and Municipal President of the Village of Tequila from 1884-1885, was the first to export tequila to the United States. Don Cenobio's grandson Don Francisco Javier gained international attention for insisting that "there cannot be tequila where there are no agaves!" His efforts led to the practice that real tequila can only come from the State of Jalisco.

Culture

"Tequila is Mexico," said Carmelita Roman, widow of the late tequila producer Jesus Lopez Roman. "It's the only product that identifies us as a culture."

To understand tequila, you have to first appreciate its importance to the overall culture of Mexico and tequila's place in its history. Say the word tequila and it immediately brings to mind images of Pancho Villa, Cinco de Mayo, men riding the dusty roads of the old 'west' and of brightly-dressed señoritas spinning around the fountains marking the center of most Mexican towns, whirling in traditional dance. But, it also suggests images of pop stars, margaritas and endless parties. For some, as I stated in my introduction, it also conjures up images of lampshades and nights better left conveniently forgotten.

Tequila is not simply a drink, it is a culture, an emblem, and a rallying call for Mexican identity. It is a tradition and heritage. It is about families and feuds, about land, politics, and it is an economic force. For all the marketing and the hype, the advertising and the promotion, tequila still retains its magic after its 400-plus year journey to get to this point.

The primary location for Tequila production is the Jalisco state around the towns of Tequila and Arandas, using only one species of plant, the blue agave. Tequila is an androgynous word, being written as both el tequila and la tequila in Spanish; masculine and feminine (although the masculine form is more commonly used). Technically, all tequila is a mezcal, as are all agave spirits, but like cognac is a brandy from a specific region of France, tequila is a mezcal from a specific region of Mexico.

In Tequila: Panegyric and Emblem, the Mexican poet Alvaro Mutis wrote: "Tequila has no history; there are no anecdotes confirming its birth. This is how it's been since the beginning of time, for tequila is a gift from the gods and they don't tend to offer fables when bestowing favors. That is the job of mortals, the children of panic and tradition." (issue 27, Artes de México Magazine.)

 Mezcal wine, tequila's grandparent, was first produced only a few decades after the conquest that brought the Spaniards to the New World in 1521. No one has ever come up with an exact date, but it was likely around 1535. It was variously called mezcal brandy, agave wine, mezcal tequila and finally, after a couple of centuries, one variety was simply called tequila.

The word tequila itself is also filled with mystery. It is said to be an ancient Nahuatl term. The Nahuatl were the original people who lived in the area. The word means (depending on the authority) "the place of harvesting plants," "the place of wild herbs," "place where they cut," "the place of work" or even "the place of tricks." According to Jose Maria, tequila comes form the Nahuatl words tequitl (work, duty, job or task) and tlan (place). Other sources say it means "the rock that cuts," most likely a reference to the volcanic obsidian that is common in the area. Obsidian was important for natives in making arrowheads, axes, cutting and scraping tools. It litters many fields and has even been incorporated into sidewalks in the town of Tequila. Cascahuin says the word is a corruption of "tetilla" because the volcano looked like a woman's small breast (somewhat dubious if you've seen the volcano)

The agave is planted, tended, and harvested by hand. The men who harvest it, the Jimadors, contain generations of knowledge about the plants and the ways in which they need to be harvested. The Jimadors must be able to work swiftly in the tight rows, pull out the pups without damaging the mother plant, clear the piñas (Spanish word for pineapple), and decide when and if each plant is ready to be harvested. Too soon and there are not enough sugars, too late and the plant will have used its sugars to grow a quiote 20-40 foot high stem or it will start to rot. The piñas, weighing 40 to 70 pounds, are cut away with a special knife called a
coa. They are then shredded, their juices pressed out and put into fermentation tanks and vats. Some tequila companies still use the traditional method (artisan tequila) in which the piñas are crushed with a stone wheel. The final process is to add a yeast to the vats to convert the sugars into alcohol. Each company keeps their own yeast a tight secret.

There is a clear difference in taste between tequila that is made from lowland or highland agave plants. Agave plants that are grown in the highlands often have more fruit tastes due to the growing process. The plants are grown on the western side of the hills, allowing the plants to receive the most amount of sunlight throughout the day. These plants are taller, wider, and juicier. Agave that are grown in the lowlands have more earth tastes, and are typically on the smaller side.

It takes at least eight years to make a bottle of tequila, sometimes as long as 20. That's because tequila is not made from the typical grains or fruits most alcoholic beverages are made from. It is distilled from the roasted center (piña) of the blue agave (maguey) plant - the agave tequilana weber azul - one of 136 species of agave that grow in Mexico. Imagine having to plan - and budget - for a product you won't see for perhaps another decade. Imagine having to care for and nurture those agaves from their planting to their harvesting, many years later, without knowing how the market will unfold in the interim, but still having to hire farm workers to weed, prune and maintain the fields.

A one-liter bottle of limited-edition premium tequila was sold for $225,000 in July 2006 in Tequila, Jalisco, by the company Tequila Ley .925. The bottle which contains the tequila is a two-kilo display of platinum and gold. The manufacturer has received the Certificate from Guinness World Records for the most expensive bottle of spirit ever sold. While the bottle is impressive, my immediate thoughts were, "How does the tequila taste?" I'll use our favorite restaurant line here and embellish, "You can't eat the decor, nor can a fancy bottle make its contents quality."

In 2008, Mexican scientists discovered a method to transform 80 proof tequila into diamonds. This process involves heating the tequila to over 1,400 degrees F to vaporize the tequila. The tequila particles are cooled, and settle upon steel or silicon trays in an even, pure layer. The results are hoped to have numerous commercial and industrial applications, but are far too small for use in jewelry.

It is also a common misconception that all tequilas contain a 'worm' in the bottle. Only certain mezcals, usually from the state of Oaxaca, are ever sold con gusano. Renown tequila expert Tomas Estes suggests that the practice may have first been practiced as a way for tequila makers to show the quality and proof of their product, in that a larvae could be sustained by the proper alcohol content. Recent use of this practice probably began, or was resumed, as a marketing gimmick in the 1940s. The worm is actually the larval form of the moth Hypopta agavis that lives on the agave plant. Finding one in the plant during processing indicates an infestation and, correspondingly, probably a lower quality product.

Types of Tequila

Blanco (white) or plata (silver): White spirit, un-aged and bottled or stored immediately after distillation, or aged less than two months in oak barrels;

Joven (young) or oro (gold): Un-aged "blanco" tequila, blended with rested or aged tequilas, and often with caramel coloring, sugar-based syrup, glycerin, and/or oak extract added so as to resemble aged tequila;

Reposado (rested): Aged a minimum of two months, but less than a year in oak barrels; Reposado may be rested in barrels or casks allowing for richer and more complex flavors. The preferred oak comes from the US, France or Canada, and while they are usually white oak, some companies choose to char the wood for a smokey flavor, or use barrels that were previously used to hold a different kind of alcohol ( i.e. whiskey, scotch, or wine in the case of Asombroso). Some reposados can also be aged in new wood barrels to achieve the same wood flavor and smoothness, but in less time.

Añejo (aged or vintage): Aged a minimum of one year, but less than 3 years, in oak barrels; Añejos are often rested in barrels that have been previously used to rest reposados. Many of the barrels used are from whiskey or bourbon distilleries in the US, France, or Canada (the most popular being Jack Daniels), resulting in the dark color and more complex flavors of the añejo tequila. Since most people agree that after 4 years of aging the tequila is at its best, the añejo can be removed from the wood barrels and placed in stainless steel tanks to reduce the amount of evaporation that can occur in the barrels.

Extra Añejo (extra aged or ultra aged): Aged a minimum of three years in oak barrels. This category was established in March 2006.

Drinking Tequila

When I drink tequila, I no longer do shots. I also do not add salt or lime. I began drinking silver (plata), but since its introduction in 2006, Extra Añejo (extra aged) has been my tequila of choice, though I still enjoy plata, as it is the most bold of all tequila types in its pure agavaceousness. If you see me drinking tequila, you will generally find me with a double snifter of chilled Don Julio 1942 or Don Julio Anejo, accompanied by an orange peel. As I have matured, my palate has changed and while many can tell stories of my days as a musician, accompanied by wild nights and yes shots, my consumption of this fine spirit has become a bit more refined.

In Mexico, tequila is drunk straight, without salt and lime. It is popular in some regions to drink fine tequila with a side of sangrita—a sweet, sour and spicy drink typically made from orange juice, grenadine (or tomato juice) and hot chilies. Equal-sized shots of tequila and sangrita are sipped alternately, without salt or lime.

Outside Mexico, a single shot of tequila is often served with salt and a slice of lime. This is called "tequila cruda" and is sometimes referred to as "training wheels," "lick-sip-suck," or "lick-shoot-suck" (referring to the way in which the combination of ingredients is imbibed). The drinker moistens the back of their hand below the index finger (usually by licking) and pours on the salt. Then the salt is licked off the hand, the tequila is then drunk and the fruit slice is quickly bitten. It is common for groups of drinkers to do this simultaneously. Drinking tequila in this way is often erroneously called a Tequila Slammer, but this is a mixed tequila and carbonated drink.

Though the traditional Mexican shot is straight tequila, lime is the fruit of choice when a chaser must be used. It is believed that the salt lessens the "burn" of the tequila and the sour fruit balances and enhances the flavor. In Germany and some other countries, tequila oro (gold) is often consumed with cinnamon before and slices of orange after, while tequila blanco (silver in Europe) is consumed with salt and lime. It should be noted that drinking higher-quality, 100% agave tequila with salt and lime is likely to remove much of the flavor.

A Tequila Tasting

Most would not realize a tasting of tequila in the same way as we taste wines, but in fact that is exactly the process and tradition I will now explain here. It is truly the only way to know if you are dealing with a quality product.

Tips for selecting a quality tequila

The first and most important rule is to analyze the label carefully to make sure that what you will taste or purchase is real tequila. This comment is meant to point out the fact that recently, store shelves have been stocked with products that can confuse consumers. Some producers have started bottling distilled beverages made of different types of agave, cultivated in areas outside the Appellation of Origin, Tequila. They normally use attractive bottles and labels that, by their shapes and tones, suggest that what they contain is tequila. For this reason, when purchasing take into account the following:

The word tequila should clearly stand out.

Make sure that the NOM (Official Mexican Standard) and CRT (Tequila Regulatory Council) are printed on the label. This guarantees the certification of these institutions.

For the tequilas that have been produced with only Tequilana Weber Blue Agave sugars, the description 100% Agave must be printed. When this description does not appear, assume it is a tequila that guarantees that at least 51% of its composition was processed with sugars from Tequilana Weber Blue Agave.

Select a type of Tequila according to your personal liking: silver, gold, aged or extra-aged. These descriptions should be clearly printed on the label.

Be skeptical of the products that contain descriptions such as: 100% agave distilled, 100% natural, distilled of agave, etc. With this we do not mean to insinuate that they are products of bad quality, simply that they are not pure tequilas. Once you have ensured the recommendations mentioned above and selected your preferred brand and type of tequila, it is time for the tasting, so you can enjoy it with all your senses.

Note: Try not to experiment with distilled products other than tequila when your are living this experience. For the moment, concentrate on the tequila you have selected; taste it, appreciate it, indulge in it, but above all, consider the effects of the following day. Always try to drink only the good tequila that you find on your way, but never allow tequila to drink you.

Visual Test.

Tilt the glass forward with a white tablecloth as background and observe the color of the aged and extra-aged tequilas. In most cases, silver tequilas, with some exceptions, are crystal clear. Aged tequilas have a coloring that is a hay yellow with different intensities and their sparkles or glitters are gold. Extra-aged tequilas tend to have an amber color with different intensities and with copper sparkles.

At eye level, observe the brilliance, transparency and limpidness. Now gently swirl the glass and observe how it spreads on the walls of the glass, indicating the body of the tequila. From the top of the spreaded surface, a few drops should start to slowly slide down, indicating the quality of the body.

Olfactory Test

Draw your nose to the glass and inhale deeply, to perceive the primary aromas. Then, rotate the glass and sniff again to appreciate the secondary scents that are released after the the movement.

Considering the subtleness of the sense of smell, which according to the limits of each person allows us to identify known and unknown odors, we can appreciate the harmony and balance that tequila presents in its wide array of scents. The most common aromas are:

Silver Tequila: Herbal, citric, agavaceous, fresh fruit and floral

Aged Tequila: Agavaceous, ripe fruit, wood and spices

Extra-aged Tequila: Dried fruit, wood, honey, vanilla, olives and spices

Taste Test

When we refer to the term taste, not just as it applies to tequila, but also with regard to anything we taste, we should consider that only four basic flavors exist and can be detected by our taste buds.

Sweet on the tip of our tongue, salty on the lower sides; acid or sour on the upper sides and bitter in the back part. Besides these four flavors, we sense stimuli on the algid or tactile, parts of the mouth, which are stimulated by sensations of heat, cold, astringent and burning (like alcohol).

What is important in this case is to sense good harmony of the components and an acceptable aftertaste with prolonged and pleasant persistence. Sip a small amount of tequila, swish and retain in your mouth for a few seconds and expel (just like wine). With your mouth closed, exhale the air through the nose and you will still sense the aromas with a few changes caused by the chemistry of the inside of your mouth.

Tequila Pairing

Maridaje: The term maridaje, may refer to two things:

In production processes, it is the art of mixing or marrying tequilas of different barrels and different ages, to grant the tequila specific character which, at the same time, will appeal to consumers.

 When enjoying tequila with foods, it refers to the appreciation of the different flavors that various dishes offer when combining them with different types of tequila.

Strong flavors, which are especially hot and spicy in Mexican cuisine, should be accompanied by a fine, silver 100% agave tequila. When flavors are more mellow, gold/oro, 100% agave tequilas are our suggestion.

In the case of extra-aged tequilas, these are best when accompanying fine beef cuts, or strong earthy flavors, such as lamb, boar, etc. It is especially good as a digestive, at the end of a delicious meal accompanied by an Espresso, or a fine cigar if that is your preference. The best way to match a tequila with a certain dish is to trial test, memorizing those tequila types and brands which most appeal to your senses. It is convenient to follow the recommendations of the experts, but no one knows your likes and preferences better than you do. If you fully enjoy your tequila during the tasting and the following day you wake up optimistic and willing to repeat your selection, then you can be sure it was the appropriate choice.

Do not forget that when drinking an alcoholic beverage, it is advisable to moderate the intake, so that you may better enjoy it and also have a better chance of remembering it the next day as well...!

I hope you have enjoyed this quite thorough look at Tequila. With the list of new high-end varieties, drinking tequila has grown up from an adolescent repast to get us all snockered, into a refined mature adult worthy of our attention and respect.

As always, Bon Appetit!

Lou

Sources: Juan Gnecco / FreeDigitalPhotos.net Wikpedia; National Chamber of the Tequila Industry, Tomas Estes firstname.lastname@example.com://kitchenrap.blogspot.com/2012/03/tequila-comprehensive-look.htmltag:blogger.com,1999:blog-5960372986439204329.post-80464445536726167832015-07-10T09:30:00.000-04:002016-01-09T11:23:22.235-05:00Up Close & Personal with the King of Barbecue, Pitmaster Myron Mixon

You know the phrase, '...born with a silver spoon in your mouth..?' Well it can be said of Myron Mixon that he may have been born with silver BBQ tongs in his hand! Ok, they may not have been silver, maybe they were stainless steel, but, whatever they were made of, the moment his dad Jack placed them in his hands, the BBQ world and those of us who love good, traditional 'Q' became the beneficiaries! You see, Myron was literally born to be a pitmaster. He was raised in Vienna, Georgia, with over 100 years of family tradition going back to his great grandfather, and even his great, great grandfather. Myron's dad Jack handed down to Myron all the tips, tricks and secrets to not only be a good barbecue pitmaster, but how to be a good man and live a good life as well. Now, those of us lucky enough to know him, or get to eat his delicious BBQ or watch him on TV, get the benefits of a life dedicated to his family, and great barbecue.

His dad Jack Mixon owned a BBQ restaurant and from an early age Mixon's father began teaching him the art of barbecue. Myron recalled with a thick southern Georgia drawl, "There's been a Mixon in that county now over 100+ years. Small town, there ain't but 10k people in the whole county. Everybody knows everybody and everybody knows your business, which can be either be a good thing or a bad thing depending how you look at it. I learned how to barbecue when I was 9 years old in my daddy's BBQ restaurant, Jack Mixon's Takeout. Looking back it was a great education for me and one that I embraced, but for my dad at the time, it was free labor,"he laughed."

"We cooked once a week on Thursdays and served on Friday and Saturday, every week. My dad, brother and I would go get the wood on Monday, Tuesday and Wednesday. We'd chain saw it, split it and start smoking the meat on Thursday," he explained."Now back then I wasn't doing it because I wanted to, or because I had some sort of calling to do it. I did it cause my dad made me do it! In retrospect, I know I didn't realize it then that I was learning something, but I was. I was learning to do pure barbecue without all these gadgets they have now. My dad never used a meat thermometer, he cooked strictly by the feel of his hands, by smell and by sight, looking at the meat. And he taught me how to do that. That was one of the cool things about being brought up in south Georgia. That just the way everybody cooked. Nobody had all these cookers and and such. We cooked on these pits."

Most folks don't realize it, but in addition to being a pitmaster who barbecues meat, Myron is also an accomplished fisherman and knows quite a bit about cooking fish. You see, back in his youth, Myron used to fish regularly with his dad. I asked him to expand on that a bit. He answered immediately, "My dad loved to fish, I mean loved to fish. He made work out of it though. When you went fishing with him you didn't stop. If you were hungry and wanted to eat, you were eating a sandwich with your left hand and fishing with your right. You didn't stop! We caught a lot of fish and he taught me how to cook fish. Not just frying either, he taught me how to smoke catfish and all kinds of ways to cook it. He made fish head stew. Doesn't sound very good but it was delicious."

"Those trips, my dad also taught me and my brother about life. Right from wrong," he remembered, "and he laid down the law with us. He took the belt to us and to tell you the truth, me and my brother deserved every whooping we ever got. I remember one time I got a whoopin and someone told my dad, 'you know, Jack, Myron didn't do whatever it was he got the whoopin for.' My daddy thought for a moment and replied 'Well I know he did something I didn't catch him at so in my book, we're even!' He continued, "All those lessons my dad taught me, in retrospect, everyday that I live my dad gets smarter and smarter. All those things he taught me as a kid when I was growing up, have come around. I wish he'd lived longer, he passed in 1997, so I could have gotten my PHD in those life lessons. One thing I can say," he added, "he never had to bail us out or come get us out of trouble. I was scared of him. Hell," he chuckled, "I was twenty years old before I knew the difference between fear and respect. I thought they were the same thing! That being said, he gave me a great life and work ethic. He's the reason that I now make a living doing what I love."

It was 1996 when Myron started competing at a competition in Atlanta, Georgia. He won first place in whole hog and third place in the pork shoulder competition. He originally only took up competitive BBQ in order to promote his family's BBQ sauce which his parents, Gaye and Jack, had created. Myron named his BBQ company after his dad, calling it Jack's Old South. He offered, "My mom and dad started a sauce company and my dad passed away in January of 1996. We competed in our first competition in Augusta, Ga. in June of 1996 where we took 1st place in Whole Hog, 1st place in Pork Ribs and 3rd in Pork Shoulder. The reason I thought we would do well is my dad taught me how to cook by smell, by feel and by look. No thermometers, no gauges, he stated. "To be a pit master the way I learned, you had to be the real deal and bring it, and I thought with that background, we would win our fair share and it would be a cakewalk."

With his sons when Myron was inducted

into the Hall of Fame, 2014

That, folks, is an understatement if ever there was one. During the course of his career, Myron has won over 200 grand championships resulting in over 1900 total trophies, over 40 state championships including wins in Georgia, Florida, Alabama, Virginia, Arkansas, Mississippi, Kentucky, Illinois, South Carolina, and Tennessee. They won Team of the Year 8 times, and 11 national championships. He has been named Grand Champion at the Memphis in May World Championship on three occasions: in 2001, 2004, and 2007. Myron is a multi-time Big Pig Jig Grand Champion, having won it most recently in 2012, his third victory in a row. He has also taken three first place whole hogs at the Jack Daniels World Championship Invitational Barbecue Competition and his achievements have earned him the nickname "the winningest man in barbecue."

We then turned to the conversation to his hit TV show BBQ Pitmasters and his new upcoming show, BBQ Rules, premiering July 11th, 2015 on Destination America at 10am EST. Now entering it's sixth season, I asked him why he thought Pitmasters was so popular. "Pitmasters has been great for me and I think it's been great for the country because it opened up a lot of eyes to a form of cooking that I believe we had forgotten," he stated. "It revitalized barbecuing and now everyone wants to get on board with barbecue. We have now parlayed that into another show, BBQ Rules which I'll be doing with my son Michael. Rules is basically a show where we film in my compound in my backyard where we do our cooking schools. We are doing recipes and showing folks how to take it from the start to the finish in their own backyard. It's everything you wanna know about how to do good Q. It'll be followed by back to back episodes of BBQ Pitmasters as part of a BBQ marathon, so tune in Saturday, July 11 at 10am EST/9amCST

Among the myriad of products that Myron has available, from his Myron Mixon Smokers & Grills, to his BBQ Sauces, to his cooking school, all of which can be accessed on his website store www.jacksoldsouth.com/store, he has a new partnership with my good friends Mike and Scott Staib from Ergo Chef Cutlery. The new product is called The Myron Mixon Pitmaster Grill Tool and it's the first tool to deliver a style and functionality that says "Game On!" I asked him about this unique grilling tool.

"It had to be real," he stated, "something that is authentic and something that I designed. And not just a gadget, it has to be something that really works. This tool, it works! It's got the end on it where you actually can do the flipping of the meat, it's got a great blade like all Ergo's blades, with a sharp edge. The thing that my son Michael loves the most is the built in bottle opener so you can pop the top of your favorite beverage while your grillin'. If you tune in, you'll see I use this on Pitwars and on Rules, we use it on every episode." He continued, "I like the red handle. I was insistent about that. I wanted to make sure that when you looked in you knife drawer, my tool stood out!"

According to Ergo, 'The 3 in one design was specifically developed and tested for easily flipping all your proteins and large veggies on the grill with the patented flipper hook. A good sharp knife is a must to slice up your mouth watering Q, hence we use the "Workhorse" an 8" Chef knife size blade with 7" cut for slicing up your meats and veggies, from prep to serving. The blade is high carbon stainless steel for superior durability, ground precision sharp for perfect slices. It boasts an ergonomic non-slip grip handle over a full-steel tang for strength and balance, so cutting is effortless with ultimate control. Last but not least is the bottle opener, built into the blade to keep you cool, sipping your beverage of choice.'

SPECIFICATIONS:
• Tool Weight: 8.5 Oz.
• Blade & Hook Thickness: .100"
• Blade Height: 2.200"
• Blade Length: 8" w/ Precision Sharp 7" Cutting Edge
• Flipper Hook: 2.750"
• Handle Size / Material: 5-3/8" long / Non-Slip TPR
• OAL: 16.125"
• Blade Material: One Piece Carbon Stainless Steel (5Cr15MoV)
The Price is $29.99 and Ergo is taking Pre Orders now for delivery in October so Order Yours Today: The Myron Mixon Pitmaster Grill Tool

Myron and his son Michael

Lastly I asked Myron about his charity work and his outreach. It seems to always revolve around kids and I asked him why? "Well, these are going to be your next pitmasters,"he answered, "and I'm always encouraging new blood to get into this game. But more importantly, I remember my dad taking time with us. It's important for children to have time their dads and family and in today's hectic society, though moms and dads may want to spend more time with their kids, their schedule limits the amount of time they get to spend with their them." He continued, "Barbecue is something that families can do together. Everybody loves to be outside, getting together for a good barbecue, so if I can get out there, show 'em how to do it, they get to spend time together and be a better family for it."

I hope you have enjoyed this chat with Myron as much as I did bringing it to you. To find out more about Myron, purchase his cookbooks and products, or follow him on social media just access the links here: Myron's Website, Myron's Twitter, Myron's Facebook, Myron's Instagram

Til Next Time,

Bon Appetit

Lou

firstname.lastname@example.com://kitchenrap.blogspot.com/2015/07/up-close-personal-with-king-of-barbecue.htmltag:blogger.com,1999:blog-5960372986439204329.post-42861592220932790082015-06-24T09:00:00.000-04:002015-06-24T11:48:19.072-04:00The Difference Between Barbecue & 'The Barbecue' in America & Around the World

When I was a child growing up in northern New Jersey and well into my teens, one of the things I loved most about the advent of summer was our famous family barbecues. Now mind you, I grew up in a large Italian family and we had a barbecue almost every weekend of the summer, starting with Memorial Day in May and ending with Labor Day in September. These 'picnics of the backyard' always consisted of enough food and drink to supply a small army regiment. But boy did we have fun! Each weekend the host houses would rotate to the next in line; One week at my moms, one week at this uncle's or that cousin's, etc. But wherever it was, we had a barbecue.

Like most Italian family gatherings it seems the entire family, from aunts, uncles, cousins, not to mention their friends, the town mayor and anyone else that might be passing, stopped by each and every Sunday. I don't ever recall there being less than 30-40 people at these outdoor summer-time galas. In fine tradition, there was a Bocce, horseshoes, my cousins and I playing stick-ball in the street, using Mr. Lana's Chevy next door as home plate. Late in the day, it always seemed as if an entirely new batch of guests would arrive and they would relight the grill for the second round of food. Wine, beer and soda flowed freely. I now marvel at how, after partying till the wee hours of Monday morning, my parents, along with all my aunts and uncles, got up a few scant hours later and went off to work as if nothing had transpired the day and night before. It was only after I was an adult and repeated that same process, did I realize that not much got done at work in the first few hours of every Monday morning.

I also learned a great lesson from my mom and dad about neighborhood relations. You see, it's a given that, where a group of Italians are gathered to eat and drink, the decibel level produced by those playing Bocce and arguing the pallina, or the Acey-Ducey card game, the horseshoe match, or the stick-ball in front of the house, will automatically produce a din that will rise to just below a sonic boom. When I asked my mother years later why the neighbors never complained about the noise, she reminded me that, "With most of them in attendance, who was gonna complain?"

My parents actually had a barbecue budget account, much like most folks have a Christmas Club account. Like I said, these people were serious about their outdoor parties. That fact became quite evident to any and all our neighbors when the local beverage distributor, the local chips and pretzel vendor and yes, even the local meat purveyor, all had us scheduled for regular Sunday stops during the summer. Looking back now I just assumed this was what everybody did, but I realize how odd that must have seemed to our neighbors. Each Sunday morning throughout the summer, huge trucks, double parked in front of our house, their drivers hand-trucking in cases of root beer, hot dogs, hamburgers, steaks, chops and more, all just to supply our family with the weekends barbecue delights.

For the most part, the barbecue is an 'American' tradition, but I think you'll be surprised at its origins and those who were its biggest fans. I'm sure most of you can recall some of these great times and hopefully, you have carried on these traditions. I'm going to take you on a small journey into the history of barbecue, its origins and the different methods and customs of varied cultures throughout the world.

Barbecue History
The most plausible theory claims that the origin of the word "barbecue" is a derivative of the West Indian phrase "barbacoa," which describes a method of slow-cooking meat over hot coals. The Oxford English Dictionary traces the word back to Haiti, and others claim that "barbecue" might actually come from the French phrase "barbe a queue," meaning "from head to tail."

In America, barbecue can be traced back to colonial times, with a Virginia law written in the 1600s providing that, "discharging of firearms at a barbecue was prohibited." In George Washington's diaries, one entry, dated May 27, 1769, describes him traveling to Virginia for a barbecue. What I find most fascinating about his subsequent entries over the next few years, is that it reveals George to be the very antithesis of what we have come to believe with regard to his personality and demeanor. To most of us, the 'Father of Our Country' is portrayed a stoic and serious individual, yet most of his entries concerning barbecue, are usually followed by entries about his 'laying low for a few days and doing nothing of note.' Seems ol' George was a partier at heart and we might very well have documentation of the first Presidential Hangovers! Party like it's 1799!"

In 1820, in a letter to her grandfather, Thomas Jefferson, Ellen Randolph wrote him of  'a great barbecue' held on the Fourth of July in Charlottesville. By that time, Independence Day barbecues had become the norm. It is even recorded that upon the marriage of Abraham Lincoln's parents, on June 12, 1806, the 'reception' was a barbecue. From the book, "Lincoln: The Prairie Years, 1927," written by Carl Sandburg, a guest at the wedding, Christopher Grahm wrote, "We had bear meat, venison, wild turkey and duck eggs, both wild and tame, maple sugar lumps tied to a string to bite off with coffee or whiskey, syrup in gourds, peaches and honey, a whole sheep roasted in a pit over coals of burned wood and covered with green boughs to keep the juices in."

So as you can see, the tradition of gathering with your friends to cook some sort of meat over wood or coal outdoors seems to have been around for centuries. Today the term barbecue has a whole new meaning, and the American South has staked its claim to being the 'true' definition of barbecue. Though I started out talking about the event called barbecue, there are distinctions between the word's use as both a noun and a verb, with grilling having nothing to do with one, but all to do with the other. (wheeze) Did you get all that? Good. Let's explore the specifics.

The Difference Between Grilling and Barbecue
This is a question that is asked by many, but not widely known or understood. A lot of the confusion lies in the fact that people often use a grill for grilling and barbecue. Where a smoker is concerned, barbecue is the correct definition.

Grilling
Grilling is a high heat cooking method. Food is cooked directly over coals (either wood or charcoal briquets) and cooking time is usually a matter of minutes. Grilling temperatures are usually in excess of 500 degrees Fahrenheit and food is cooked close to the heat source. The high heat chars the surface of the food, seals in the juices and creates a smoky caramelized crust. Grilling is the oldest, most widespread and most forgiving method of cooking. Rich and poor alike practice it on six continents in restaurants, street stalls, and backyards.

Barbecue
Barbecuing, by contrast, lies at the opposite end of the spectrum from grilling. It is a long, slow, indirect, low-heat method that uses smoldering logs or charcoal and wood chunks to smoke-cook the food. Barbecue temperatures are usually between 200 and 300 degrees Fahrenheit. This low heat generates smoke, and this smoke gives barbecue its characteristic flavor. The heat source in many cases is often completely separate from the cooking chamber, which contains the actual food.

This method of cooking is ideally suited to large pieces of meat such as whole pigs. It is also perfect for cuts with lots of tough connective tissue, such as brisket or spareribs. Traditionally, barbecue was most associated with the poorer classes, who generally, were unable to afford more expensive cuts of meat.

More recently a hybrid method of cooking, Indirect Grilling, has become very popular. This method bridges the gap between barbecue and grilling. As with barbecuing, food is not cooked directly over coals. But the actual cooking takes place in the same chamber as the heat source, and temperatures usually range between 350 and 400 degrees Fahrenheit. Wood chips or chunks are often placed on the heat source to generate smoke for flavor. Indirect grilling effectively transforms your barbecue grill into and outdoor oven, which is perfect for cooking larger cuts of meat such as prime rib and turkey. I have used this method myself and it consist of lighting (in the case of gas grills) one side of the grill for the heat source and the placement of the meat on the unlit side of the cooking surface. Indirect grilling gives you the best of both worlds, grilling and barbecuing. The charcoal flavor from grilling and the tenderness and smoky flavor from barbecue. Whereas the flavor of true barbecue is hard to beat, the trade-off is that it takes a lot longer than grilling or indirect grilling.

Barbecue Around The World

Argentina (South American)
The Argentine barbecue, asado, as well as a parrillada, includes various types of meats, among them chorizo, sweetbread, chitterlings, and morcilla (blood sausage). Thin sandwiches, sandwiches de miga, are also popular. Argentinians have the highest consumption of red meat in the world. Popular in Uruguay, Chile, and Paraguay as well, the asado is Argentina's answer to barbecue. Meats are usually un-marinated and served like courses. Sausages and organs come first, followed by ribs, steak, and possibly chicken or goat. Salads, bread or grilled vegetables accompany the meal.

 Australia
Australia is a country that loves its barbecue. It's so popular that many public spaces actually have coin-operated grills, and with so many great beaches to have cook-outs on, it's no surprise the tradition has taken hold. Australians love to cook up seafood, especially in the areas of Sydney and Melbourne.

If you head on down to the beach, you'll find dozens of portable grills smoking away with an endless variety of seafood, and yes, burgers. Australians jokingly pride themselves as living in the land of real men and real men (and women) barbecue. Granted, it's difficult to get kangaroo (wallaroo) or emu outside Australia, but if you get the chance, try grilling up one of these for a change.

Thanks to its huge cattle industry and long coastline, Australians rely mostly on burgers and seafood to satisfy their grilling desires. The "sausage sizzle," however, is what makes Australian barbecue special. Ubiquitous at fundraisers and school events, sausages are grilled, put on white bread with onions and tomato sauce, and sold for a dollar or two.

Jamaica
The "Jerk" in Jerk Chicken or Jerk Pork refers not to an ingredient, but to a method of cooking brought to Jamaica over 250 years ago. Unsurprisingly, given the fierce heat of most jerk recipes, chillies are a key ingredient. They are mixed with scallions, onion, thyme, pimento (Jamaican allspice), cinnamon, nutmeg and salt to make a marinade mix with an instantly recognizable scent, flavor and color. Jamaicans let meat soak up the full intensity of flavors for more than 24 hours before adding it to the barbecue. Originally cooked for 2 hours over smoke-pit fires, propane came to Jamaica in the 70's, making cooking this local speciality a whole lot easier. Jamaican Jerk huts are everywhere on the side of roads throughout the island. They are usually octagonal in shape and are almost always attached to a telephone pole. The norm is jerk pork, jerk chicken, saltfish, ackee, roasted yams, roasted plantains, boiled corn and peas and all is usually served with Jamaican Red Stripe Beer.

Korea
Korean barbecue, or gogi gui, refers to the Korean method of grilling beef, pork, chicken, or other types of meat. Dishes are often prepared at the diner's table on gas or charcoal grills, built into the center of the table itself. Most diners enjoy doing their own grilling at the table. Cuts of beef, pork, and chicken are the norm, most marinated in a garlic-soy sauce mixture. Barbecue has become synonymous with Korean cuisine outside its homeland. The unique blend of cooking and dining has made it popular the world over and Korean food can be found in nearly every major city on Earth.

Korean barbecue comes with various banchan (side dishes), among which, green onion salad called Pajori and a fresh vegetable dish including lettuce, cucumbers, and peppers invariably accompanies meat dishes at restaurants. A popular way of eating Korean barbecue is to wrap the meat with lettuce and add condiments such as - pajori (spicy scallion salad) and ssamjang (a spicy paste made of doenjang mixed with gochujang).

Mongolia
Meat has historically played a big part in Mongol cuisine, as nomadic lifestyles and poor land lend themselves better to livestock than crops. Khorkhog is the iconic Mongolian dining experience, usually reserved for special occasions or honored guests. Mongolian barbecue first appeared in Taiwan in the middle to late 20th century. Although the stir-frying of meats on a large, open surface is supposed to evoke Mongolian cuisine, the preparation actually derives from Japanese-style teppanyaki which was popular in Taiwan at the time. "Mongolian" barbecue is not actually Mongolian at all; for examples of genuine Mongolian food, see buuz or khuushuur. A barbecue in Mongolia is prepared quite differently.

Soldiers of the Mongol Empire gathered large quantities of meats, prepared them with their swords and cooked them on their overturned shields over a large fire,while a German restaurant chain with the same concept claims that the Mongolian soldiers cooked their meals on a heated stone.

Typically, diners choose various ingredients from a buffet of thinly sliced raw meats (beef, pork, lamb, chicken, shrimp) and vegetables (cabbage, bean sprouts, sliced onion, cilantro, shredded carrots, broccoli, and mushrooms) and assemble them in a large bowl or on a plate. These ingredients are given to the griddle operator who adds the diner's choice of sauce and transfers them to one section of the hot griddle. Oil and sometimes water may be added to ease cooking and the ingredients are stirred occasionally.

The ample size of the Mongolian barbecue griddle allows for several diners' food to be cooked simultaneously on different parts of the griddle. In many restaurants (primarily buffets) one dish will be cooked at a time, the operator walking around the outside of the grill once or twice moving the food while walking. When cooking is complete, the finished dish is scooped into a bowl and handed to the diner.

Philippines

If you've ever been to a Filipino party, you probably remember the enormous roasted hog. Called lechón, no celebration is complete without a whole pig roasted over hot coals. The pig is brushed with its own fat, keeping the meat moist and the skin crunchy. Whole chickens and cattle are occasionally used as well.

Lechón is so popular in the Philippines that it can usually be found year-round in street stalls and restaurants. Derived from a Spanish tradition, variations on lechón can be found throughout Latin America and the Caribbean as well, especially during the week of Christmas.

Some grilled foods include Barbecue Isaw, chicken or pig intestines marinated and skewered; barbecue tenga pig ears are marinated and skewered; pork barbecue which is a satay marinated in a special blend; Betamax that is salted solidified pork blood which is skewered; Adidas which is grilled or sautéed chicken feet. And there is Sisig, a popular pulutan made from the pork's cheek skin, ears and liver that is initially boiled, then grilled over charcoal, then minced and cooked with chopped onions, chillies, and spices.

It is one of the most popular Filipino street foods. Prepared by marinating meat (usually pork, though some are known to use chicken as well) and then grilling, it is traditionally served on a stick, and can be found from the lowliest sidewalk stalls to the most pretentious restaurants. Though recipes of the dish vary from place to place, sometimes even from family to family, it has always been a Filipino favorite, a staple item in every fiesta or birthday celebration.

South Africa
South Africans call their barbecue braai, from the Afrikaans word for roasted meat (braaivleis). Braais originated in the late 17th century as spit-roasts at fairs and celebrations, held by the Cape's Dutch governor. The braai has become a tradition in South Africa. Like most barbecues it's very much a social event, and the role of braaier (head chef) is a coveted position. The range of meats used shows the braai's many cultural influences- sausages, kebabs and steak are all standard fare. A traditional Bantu porridge called pap, similar to grits or polenta, is a popular side dish.

Different regions of the country have different ways of preparing and approaching braais. The people of the Southern Cape coast are known for their fish braais. A bit more north, favor the mutton and lamb which are prevalent throughout the area. In Free State (historically an Afrikaner area), spit-roasted whole-lamb braais are popular. On the east coast, in KwaZulu Natal, cooks wrap and grill barracuda and yellowtail in banana leaves and serve traditional Zulu accompaniments such as green mealie (corn) bread and fritters.

United States

From Carolina pig-pickin's to Kentucky mutton, the idea is the same everywhere; an outdoor party with friends, food, and beer. The meat is generally marinated before being put on the grill, where it's brushed with whatever kind of sauce is available or popular. More than anywhere else, American barbecue makes use of specific kinds of wood to impart flavor in the meat: in Texas, mesquite brush is common, but hickory and oak are more readily available elsewhere. Outside the South, culinary specifics often take a back seat to the social aspect. You're more likely to find burgers, hot dogs and vegetable skewers than pulled pork at a BBQ, but the soul of the barbecue is alive and well. I'll be following this article up with another that takes a closer look at the U.S. traditions in an upcoming post "American Barbecue, from Texas to the Carolinas...?"

Styles of American Barbecue

Memphis, Tennessee

Memphis is probably best known for its dry barbecue. Most frequently used on ribs, the dry style is highly flavorful and is less messy to eat than wet. In the dry process, the ribs are coated with a rub made from ingredients such as garlic, paprika, onions, cumin, and other spices. They are then cooked in a smoker until they are fall-off-the-bone tender. Typically, dry ribs are served with a sauce on the side.

Memphis barbecue sauce has its own distinctive flavor, as well. Though the specific ingredients will vary from cook to cook, Memphis sauce is usually made with tomatoes, vinegar, and any countless combination of spices. It is generally thin, tangy, and somewhat sweet. Memphis sauce is poured over pulled pork or served along side of dry ribs. Nicknamed the "Pork Barbecue Capital of the World," Memphis considers itself a leader in the world of barbecue. In his book, The Grand Barbecue, Doug Worgul credits the Memphis in May World Championship Barbecue Cooking Contest, which started in 1978, as the country's oldest barbecue competition.

Meat: Smoked pork ribs on the slab, and pulled or chopped pork for sandwiches.

Sauce and Flavoring: Ribs are served with a dry rub made with ingredients like garlic, paprika, onions and cumin. The sauce, made with tomatoes, vinegar, and spices, is served on the side.

Cooking Method: Slow-cooked over indirect heat.

Side Dishes: Coleslaw and baked beans.

Kansas City, Missouri
This style barbecue is characterized by its use of different types of meat (including pulled pork, pork ribs, burnt ends, smoked sausage, beef brisket, beef ribs, smoked/grilled chicken, smoked turkey, and sometimes fish) along with its sweet and tangy sauces which are generally intended for liberal use.

Kansas City has more than 100 barbecue restaurants and is known in Missouri as "world's barbecue capital." Ribs are mostly pork, but also come in beef varieties and can come in a number of different cuts. Burnt ends, the flavorful pieces of meat cut from the ends of a smoked beef or pork brisket, are a popular dish in many Kansas City area barbecue restaurants. Kansas City barbecue is also known for its many side dishes, including a unique style of baked beans, french fries, cole slaw, and other soul food staples.

Henry Perry is known as the "Father of K.C. Barbecue." Perry is famous for the slow-cooked ribs he served for .25 cents a slab out of a trolley barn in the early 1900s. His legacy thrives with the city's countless barbecue restaurants and The Kansas City Barbecue Society, which has more than 8,000 members worldwide.

Meat: Beef and pork.

Sauce and Flavoring: The sauce is tomato-based and sweetened with molasses or brown sugar.

Cooking Method: Slow-cooked over hickory wood for as long as 18 hours.

North Carolina

Two styles, western (aka Lexington) and eastern, dominate North Carolina barbecue. The annual Barbecue Festival has been held in Lexington, N.C. every October since 1984. According to the festival's official website, the event attracts more than 100,000 people each year.

Meat: Pork shoulder (western) and whole hog (eastern) chopped or pulled.

Sauce and Flavoring: The western style sauce is called "dip" and is a thin tomato-based sauce mixed with brown sugar and spices. In the east, the sauce is a blend of vinegar, sugar, water and pepper.

Cooking Method: Both styles are slow cooked over indirect heat with oak or hickory wood. To preserve the pork and smoke flavors the meat is never basted.

Side Dishes: BBQ slaw, hush puppies (western), mayonnaise-based coleslaw and corn bread sticks (eastern) complement the barbecue. Sweet tea for a beverage and banana pudding or peach cobbler for dessert is served in both the western and eastern parts of the state.

The town of Lexington alone, with a population of about 20,000 people, boasts more than 20 barbecue restaurants.

Texas
 According to the Travel Channel show "Food Paradise," the state legislature declared Lockhart the BBQ capital of Texas. The Office of Texas Tourism marks the so-called "Texas Barbecue Trail" as starting just north of Austin and continuing further south to Luling.

Meat: Beef, particularly untrimmed brisket.

Cooking Method: Slow-cooked over coals or wood in above ground smokers.

Sauce and Flavoring: No sauce is used before or during cooking. Pepper and salt are the most common seasonings. A thick tomato-based sauce with a sweet and spicy taste is served on the side of the barbecue meal.

Side Dishes: In Texas the focus is on the meat, but occasionally beans, potato salad and thick toasted white bread called Texas Toast are added to the meal. Traditional desserts include pecan or lemon chess pies.

I'm pretty sure we've covered the topic thoroughly. Now, all that remains for me and barbecue is the eating. My grill has been heating up for the last 15 minutes, the ribs and shrimp marinating for the last 24 hours and veggies are all prepped and ready for grill marks. Enjoy yourselves! Experiment. have fun. Oh, and for you ladies especially; the next time your man is standing at the grill staring at an overdone hockey puck of what used to be a meat patty, feel a little pride. He's also standing with a long line of men who, throughout history, have regularly asked, "Honey, can I get another piece of meat, this one's had it..."

Bon Appetit!

Lou
Sources:
www.ncbbqsociety.com/, Wikpedia.org; Texas Tourism Board; NC Tourism Board; Memphis Tourism Board; Kansas City BBQ Association;'The Grand Barbecue', Doug Worgul, Kansas City Star Books; www.3men.com firstname.lastname@example.com://kitchenrap.blogspot.com/2012/04/barbecue-one-word-many-meanings.htmltag:blogger.com,1999:blog-5960372986439204329.post-21583541290468556502015-06-23T09:00:00.000-04:002015-06-23T17:36:28.683-04:00The U. S. Virgin Islands: America's Caribbean Paradise..."So Nice, So Nice"

Ever since I was a teen and I took my first trip to the Caribbean, I have been enamored and fascinated by the tropical island lifestyle. From the palm trees, to 'da occent mon,' something about the calypso sounds of the steel pan, the warm trade winds, the white sand beaches and the friendly people of the islands has always given me a feeling of peace and well being. I love the lifestyle, the food, the serenity of it all. I have been enraptured by all things tropical now for well over.....ahh, ok, there's no real need to get technical. You get the picture! Take 10 days on any tropical island in the Caribbean and by the middle of your first week of white sands, crystalline waters, a few Island Rum drinks and you can't help but to achieve what Michael, a friend of mine who is a native Bahamian calls, the "pace of the Caribbean." He states, "Here in paradise mon, everyteen ees stopped, but steeel moovin."

It's no wonder that so many people across the globe think of nowhere else to go with their vacations than to the turquoise blue waters of the Caribbean. What some Americans tend to overlook, is the fact that we have a part of paradise that we call our own, The U.S. Virgin Islands. No passport needed here, just your driver's license and some sun block. That is, of course if, you are an American citizen. More and more, vacationers are discovering these jewels of the Caribbean. So without further ado let's explore...

St. Thomas

Charlotte Amalie
In 1671, Danish settlers created a permanent colony on St. Thomas, the capital of the US. Virgin Islands and most cosmopolitan of the three islands, which boasts a colorful history of swashbuckling pirates. They named the colony after their queen, Charlotte Amalie of Hesse-Kassel, built Fort Christian and established plantations. Charlotte Amalie, which showcases some of the best displays of colonial architecture anywhere in the Caribbean, was actually Denmark's second largest city in the 1840s.

Along the waterfront, centuries old warehouses that once contained molasses, rum and spices are now filled with hundreds of duty free shops. Great sights abound also, with a view of Hassel Island, located in the middle of one of the Caribbeans largest and busiest deep water ports. 125 of this little island's 135 acres is now owned by the Virgin Islands National Park.

Havensight
Havensight is an area two miles east of Charlotte Amalie. It is the location of one of the island's cruise ship terminals, as well as many shops, and the Havensight mall. St. Thomas is one of the most cruise-ship visited islands in the Caribbean and has some of the best duty free shopping in this part of the world. About 1.5 million cruise ship passengers land here each year.

Fort Christian

The fort was constructed in the 1600s by the Danish government who occupied the small Caribbean island. As the oldest standing structure in the U.S. Virgin Islands, this fort has served as a town center, a government building, and a jail. It currently holds the St. Thomas Museum, which includes artifacts and art of the Danish period.

The 99 Steps
There are actually 103. Starting on Government Hill and ending right above Haagenhouse, this is a very popular attraction and when you reach the top, you'll find Blackbeard's Castle. Bricks to build the steps were brought from Denmark as ballast in the hold of many sailing ships.

Coki Beach

One of the most popular beaches the island has to offer is Coki Beach, famed for its crystal clear waters and home to Coral World. Here you can rent snorkels and explore the crags and caves of corals reefs located just off the beach and see all kinds of tropical reef fish. If you visit, this beach, be sure to check out some of the marvelous driftwood carvings and custom hand crafted sandals with Peter Eloi. Tell him Lou sent you.

Magen's Bay

St. Thomas is also home to one of the top ten beaches in the world, at # 5 last we checked, Magen's Bay. Shaped like a heart and located on the North Atlantic side of the island, Magen's Bay is a well-protected white sand beach stretching for nearly a mile. It is one of the most popular tourist destinations on the island. Entrance fee to the beach is four dollars per person. Legend has it, Sir Francis Drake used the bay as an anchorage while waiting for ships to plunder.

Paradise Point

One of the very cool things to do, is take the Sky Ride up 700 feet to the crest of Flag Hill, to a spot called Paradise Point, where views at sunset from the observation deck are spectacular. There is also a 1/4 mile hiking trail for the more adventurous, which will take you approximately 100 feet higher than the observation deck. You'll be greeted along the way by wild parrots, mongoose, iguanas and geckos. There is a bar and grill at the top for casual lunches or a tropical drink or two as you check out the stunning views of the harbor.

Dining

Carribean Patties

Caribbean patties

Johnnycake

Excellent restaurants abound all throughout the island with cuisines ranging from Caribbean and Dutch to classical French, but for me, the real taste of the islands is located around the many little shops of Market Square. It is here that you can get fresh made Caribbean patties (like an empanada or pastiche), containing either saltfish (cod), chicken and beef, or wonderfully warm Johnnycakes and superb Guava-berry Tarts, that are sold sometimes from the trunks of cars or from the many food trucks in and around the market. My favorite for breakfast was a nice saltfish pattie with a hot steaming cup of coffee followed by a buttery Johnnycake! Now 'dats island eatin', mon!

St. John

In 1956 Lawrence Rockefeller, through the non-profit organization Jackson Hole Inc., donated 5000 acres of land on St. John to the National Park Service. On August 2nd of the same year, the United States Congress passed legislation to establish the Virgin Islands National Park. The legislation stipulated that the Park's holdings on St. John could not exceed 9,485 acres. St. John contains a total of 12,500 acres. In 1962 the boundaries of the Virgin Islands National Park were expanded to include 5,650 offshore areas consisting of submerged lands and waters and containing a significant amount of coral reefs, shorelines and marine life. In 1978 the Park again expanded to include Hassel Island, a small island located in St. Thomas' Charlotte Amalie Harbor. The park service today continues to protect the natural and historic treasures of Hassel Island and St. John.

Cruz Bay

A short ferry ride from St. Thomas is it's little sister island, St John. Just 20 square miles , it is home of the Virgin Islands State Park and surrounded by some of the best and most abundant undersea wildlife in the Caribbean, this is the place to experience secluded coves, beaches, sun and sand that is the quintessential picture of a deserted tropical island.

By no means deserted, when you first arrive at Cruz Bay, just a short walk from the dock you are greeted by the visitor's center, boutiques, restaurants and taxis to take you to oneof the many beaches and destinations around the island. Stop by the Marketplace, an all inclusive Caribbean-style palazzo or Mongoose Junction, for excellent shopping and dining. The real attraction here, though, is the State Park and the beaches.

Trunk Bay

Voted the second most beautiful beach in the world, this little spot of paradise is home to a famed underwater snorkel trail. It is everything you could hope for in a tropical beach, with pristine sugar white sand and crystal clear waters. Never packed with tourists, it is very easy to find a secluded patch of beach behind on of the many trees that overhang the shoreline and relax while enjoying the warm waters.

Hawksnest Bay
This beautiful bay is the site of scenes shot for one of my favorite movies starring Alan Alda, The Four Seasons.

Virgin Islands State Park

Three fifths of St. John is the national park. This vast natural area is home to over 1000 varieties of plants, including bay rum trees, mahogany forests. Fruit trees such as mango, papaya, genip and plantain and at least 20 different types of orchids. There are many different trails and most information can be accessed at the Visitor's Center in Cruz Bay. If you rent a jeep to explore the island, don't be surprised if goats and donkeys and other wildlife from the forest greet your jeep. Some of the most spectacular water views you will ever encounter await you around every turn.

Annaberg Plantation Ruins

Built from 1797 to 1803 The Annaberg Sugar Plantation is a well preserved example of colonial industry. It produced Sugar, Molasses and Rum. Staff offers presentations a few times a week, or explore on your own. Nightlife is scarce, if any at all, as this islands main attraction is a relaxing day soaking up the sun and sand of one of the 'Jewels of the Caribbean"

St. Croix

Known for its plethora of historic treasures, this is the largest of the Virgin Islands at twenty-eight miles long and seven miles across. Christopher Columbus landed here on the Salt River on his 2nd voyage in 1493, naming the island Santa Cruz. After buying the island from the French in 1733, the Dutch planned more than 300 sugar plantations for the island, which resulted in great fortunes for those plantation owners who converted the cane into rum, sugar and molasses. America's first trade secretary, Alexander Hamilton, grew up here learning about foreign currency as an orphan working for a Christiansted merchant. Point Udall here is the easternmost point of the United States.

Christiansted

This unique Caribbean town looks almost exactly as it did in the 18th century with graceful arcades. Yellow brick is used in most of the buildings having come from Denmark as ballast in sugar and rum sailing ships. Shops and restaurants lead to a boardwalk on the north.

Fort Christiansvaern
Completed by the Dutch in 1749 for protection from pirates, you can tour this historic site.

The Steeple Building

This landmark was built in 1743 and was St Croix's first Lutheran Church. Two Sunday services were held each week. One in Danish and the second in Dutch-Creole for non whites.

The Government House

The Royal Danish government purchases and joined together two private homes in 1771 to create the administrative base for the Danish West Indies and is the St. Croix residence of the Governor of the U.S. Virgin Islands.

Frederiksted

Located on the west side of the island, this town also serves as St. Croix's Seaport. Established in 1751 and named after King Frederik V.

Fort Frederick
Finished in 1760, this was the western defense of the island.

Cruzan Rum

Rum has been made here for over 300 years and is made nearby at the Cruzan Distillery. Tours are offered Monday thru Friday. Yes, yes all you rum lovers, a sample is included in the tour!

I hope you have enjoyed this little trip to the Islands.

Bon Appetit,

Lou

Sources; www.visitusvi.com, www.virgin-islands-on-line.com, www.worldatlas.com, en.wikipedia.org, www.stjohnusvi.com, www.stcroixtourism.com
firstname.lastname@example.com://kitchenrap.blogspot.com/2012/06/u-s-virgin-islands-americas-caribbean.htmltag:blogger.com,1999:blog-5960372986439204329.post-39420941147451864352015-06-19T12:00:00.000-04:002015-06-19T16:43:42.806-04:00Like Sake? Then You'll Love It's Older Cousin Shōchū

Shōchū  In the land of the rising sun, night-lifers and dining patrons can quickly recognize the differences between shōchū and sake (sa-kay). In addition to recently established shōchū bars, a number of shōchū specialty stores have popped up throughout Japan. Some stores offer as many as 3,200 different varieties of shōchū from all over the country. I noticed in quite a bit of the research I did for this article, that the relationship between the two factions, those for shōchū, those for sake, seemed almost adversarial. An either or kind of thing. I have always enjoyed and been intrigued by sake, but admittedly, shōchū had not been on my radar until recently and it was a mystery. I figure the fun will be in the research, tasting all the variations. As I am a sake 'enthusiast,' I freely admit there are perks to this job.

Let's start with the Differences
The first and most obvious difference is in the manufacturing process. Sake is brewed, while shōchū is distilled. Shōchū is made with a variety of raw materials, some more abstract than others, including: Japanese basil (shiso), corn, chestnuts (kuri), milk (gyunyu), pumpkin (kabocha), green pepper (pimon), and carrots (ninjin) just to name a few.

Shōchū uses black (kuro), white (shiro), and yellow (kii) koji, and sake uses only yellow (kii) koji.(koji is mold)

With regard to final product, sake is more comparable to wine, while shōchū bears the likenesses of vodka and whiskey. Lastly, environmental climate requirements are different as well, with shōchū best in warm climates and sake best where it's cooler.

In all actuality, shōchū is sake. Sake, in Japanese, refers to an entire category of alcoholic beverages. As mentioned, the sake we all know and love is actually called Nihon-shu. In most of the world's locales, both here and abroad, when you order "sake," the bar or restaurant will more than likely offer you a glass of Nihon-shu. Nevertheless, despite the dissimilarities between shochu and sake, they are still related in many ways. The similarities include:

Both beverages are traditional products of Japan.

They are both made using rice, koji mold, and moromi (mash).

Each product is representative of its origin of production, with a variety of ways to drink them.

Shōchū
In the geographic center of shōchū production, Kyūshū, the drink is far more common than sake. In this region, sake generally means shōchū, and the most common way it is prepared is mixed with hot water. First hot water is poured into the glass, then shōchū is gently added. The liquids mix naturally and stirring is unnecessary. After one, you may experience mild inebriation. Should you venture to have another, you will do so "at your own risk." To achieve a perhaps more authentic and subtle taste, mix the shōchū and water, let it stand for a day, and then gently re-heat.

In 1549, Francis Xavier, the missionary, visited Kagoshima Prefecture. He recorded, "The Japanese drink 'arak' made from rice, but I have not seen a single drunkard, because once inebriated, they immediately lie down and go to sleep." While mostly considered an old-man's drink, recently it has become trendy amongst young women.

Japanese citizen Shigechiyo Izumi, who up until recently, held the Guinness Book of World Record for longest life span (120 years), insists shōchū was a part of his daily diet. This even prompted some local Ryūkyū shōchū brewers to market a special Longevity Liquor shōchū bearing his likeness on the front label. Izumi's physician advised against drinking shōchū in his advanced age, but Izumi went on to say, "Without shōchū there would be no pleasure in life. I would rather die than give up drinking.

Types of Shōchū
Honkaku

Historically known as Otsurui shōchū, it roughly translates to "Genuine" shōchū. In other words, it is the real thing. The production of Honkaku shōchū dates back to the 14th century and it is widely known for its flavor and aroma. This contrasts with the common belief that distilled spirits possess very little flavor or aroma. Spirits like vodka, for example, usually undergo a double distillation process, which attributes to a loss in both flavor and aroma. Honkaku shōchū on the other hand, is produced by a single distillation process, allowing the beverage to retain most of the flavor and aromatic qualities found in the raw material.
Made using a variety of raw materials: sweet potatoes, barley, buckwheat, and rice are the most frequently used. Three koji mold types: yellow, white, and black. The alcohol content of Honkaku shōchū ranges from 15% to 45%. It can be drunk straight, on the rocks, or mixed with hot or cold water.

 Kourui
For a shōchū to be classified as Kourui, it must first undergo a multiple—and often continuous—distillation process. As a result of this distillation process, Kourui shōchū is usually quite odorless and tasteless, which makes it quite comparable to vodka. Some actually refer to Kourui shōchū as "Japanese vodka." Kourui lacks most aroma and flavor characteristics. The alcohol content of Kourui shōchū can be as high as 36% . It is most often used to make mixed drinks. Common mixers include: green tea, Chinese Oolong tea, grapefruit and lemon juice.

Awamori

Awamori is a distilled spirit that is indigenous to the islands of Okinawa and is thought to have been inspired by raoron, a distilled spirit historically produced in Thailand. Awamori actually predates the production of shōchū on mainland Japan and in a sense, paved the way for shōchū production throughout Japan. Up until 1983, it was labeled as "shōchū" by the Japanese government, but now Awamori bears its own label, "Authentic Ryukyuan Awamori."

Made exclusively with long-grain, Thai style indica rice and one koji type: black, it has with an earthy and robust flavor and aroma. In general, the alcohol content of Awamori ranges from 25% to 45%. Drunk in a variety of ways: straight, on the rocks, or mixed with hot or cold water, the most popular way to drink Awamori is oyuwari, or with hot water.

Rice shōchū is also produced in regions famous for their sake, such as Niigata and Akita prefectures.
Barley shōchū if cask-aged the taste can be quite sharp and strongly reminiscent of single-malt whisky.
Potato shōchū The taste of potato shōchū is particularly evocative of almonds.
Brown sugar shōchū has a mild and not particularly sweet taste, contrary to what might be expected.
Soba shōchū using soba from the local mountainous region as its base ingredient. It's taste is milder than barley shōchū.
Awamori with its method of production, could be made anywhere in Japan, but Ryūkyū Awamori is a protected geographical indication restricted to Okinawa.
Kasutori shōchū has also come to be known as sanaburi shōchū.

Shōchū By Region
Shōchū production can be found in practically every prefecture in Japan. But when these locations are inspected more closely, a pattern describing what class of shōchū is produced where, begins to emerge.

Honkaku Shōchū
With a strong emphasis placed on flavor and aroma, Honkaku shōchū production is far more concentrated. The southern region of Japan, particularly Kyushu, is boasted as the Honkaku shōchū capital of Japan. Kyushu is renowned for its production of sweet potato shōchū (imojochu) and rice shōchū (komejochu). The following areas in Japan not only comprises the top 5 points of production, it also accounts for over 90% of all of Japan's Honkaku production:

Kourui Shōchū
The production of Kourui shochu can be found in nearly every region of Japan. Widespread production of rice and grain across the country, and a climate-friendly manufacturing process makes Kourui shōchū the most region-friendly shōchū. The top 5 points of production are as follows:

Fushimi
Noted both for its moderate weather and for a famous underground spring known as "Fushimizu". The area around the TAMANOHIKARI factory is surrounded by numerous groves of trees, planted and protected by the Imperial Household Agency to beautify the tombs of the Emperors Kanmu and Meiji. This natural surrounding contributes to the delicate taste of the Fushimizu spring:

Awamori Shōchū
With its method of production, Awamori could be made anywhere in Japan, but Ryūkyū Awamori is a protected geographical indication restricted to Okinawa.

What makes the history of shōchū so fascinating is its lack thereof. Like other distilled beverages around the world, shōchū was primarily used for medicinal remedies since the 9th century and after it was first introduced in Japan, it was used in the same way. The actual origin of shōchū remains a mystery to this day, but many experts and historians hypothesize that shōchū production methods were introduced by Thailand.

According to legend, it was first introduced in the islands of what is now known as Okinawa sometime around the 14th or 15th centuries. Following this, Awamori and its distillation method spread throughout the islands of Okinawa. Soon after, the island of Amami Ooshima, then southern most island of mainland Japan, which led to production in Kagoshima and eventually, to the rest of Japan.

In recent years, Japanese shōchū has experienced an unprecedented boom in popularity, not only in Kyushu, but all across Japan. It is truly an exceptional beverage in many ways; the countless number of brands; its method of production; the raw materials used and its history.

Based on data presented in the annual Liquor Tax Report, between the years of 1996 and 2003, shōchū consumption actually increased by 42%. With such a boom in popularity, many conventional bars were unable to maintain a selection of shōchū that was satisfactory for connoisseurs; thus the shōchū bar was born. These are comparable to whiskey bars, except they exclusively serve shōchū. Many of these boast selections of as many as 100 different kinds of shōchū.

In the United States, distributors of shōchū have also experienced a surge in sales, though the rise wasn't quite as dramatic as it has been in Japan. Despite a growing demand overseas, many shōchū producers don't believe there is any need to further expand into international markets because they are satisfied competing within the national market of Japan. Furthermore, some producers are already operating at maximum capacity just to meet demand in Japan. I hope you have enjoyed this and it prompts you to learn more and try shōchū for yourself.

Bon Appetit,

Lou

Sources:
www.thefoodsection.com , www.00sake.com , www.city.hanamaki.iwate.jp , www.wikipedia.orgemail@example.com://kitchenrap.blogspot.com/2012/03/shochusakes-older-cousin.htmltag:blogger.com,1999:blog-5960372986439204329.post-88409868114584317512015-06-18T09:00:00.000-04:002015-07-13T19:12:25.858-04:00I was held prisoner in a Belgian Beer Abbey...well, not really...

Ok, no, I'm not in a monks robe, secretly writing this from a six by ten room with only a small table, a cot and a slit window. By candlelight. But I could be.
I was, admittedly, trying to get your attention. Thanks for your cooperation. So, imagine! It's the 18th century and this is your day to day existence, it's how you live. Everyday. Uniquely though, when you aren't in your room meditating, you're making some of the best beer the world has ever seen due to the fact that the monastery where you live has been making it the same way for 100's of years. We're talking, really really good beer. Now do I have your attention? Excellent. Let's talk Belgian beer.

Interestingly enough, at this stage of my life, beer used to be my last choice when consuming a beverage with a meal. Not anymore. There was a time, in my culinarily uneducated youth, when American pilsners and lagers were my beers of choice. No offense meant, king of beer drinkers. I'm simply relating my experience. I'll still share a frosty cold, mountain brewed, born on date, lite something or other with ya anytime you want. I love NASCAR. Seriously. "Hey, if we can get that train that turns into a really cool bar car, that would be awesome dude, Lets do that...!"

There was also a 'looking at the tropical blue waves through my feet, with a lime in it," phase. The lime was in my beer....not my feet. Grow up. I hung around at the beaches of southern tropical points unnamed, in cargo shorts and Cubavera shirts and everything was 'cool, mon.' Me...and my decorated for Christmas palm tree.

Now, I'd like to think I am adventurous. In life, but especially, when it comes to trying new cuisines. Adventurous type people's tastes and preferences seem to evolve and we go through what I like to call phases. Think about most adventurers you know, either personally or famous. We always have a next project, or new thing we're into, right? Phases, lol. It doesn't mean we move off of any one thing or another, or that we even like something less. It's that we are seeking new challenges, tastes and experiences. For most, the inquisitive mind and palate is a blessing and a curse. It loves new adventure, but is never satisfied and can sometimes loath familiarity. It searches. It can get you in trouble, or it can lead to oft times wonderful experiences. Either way, it's always interesting, And, when it's interesting, now and again folks like me write about it. It creates moments, memories. It's also a good thing, in that there is never a want for topics for the inquisitive mind. Currently, this taste evolution has happened to me with regard to beer. On my beer journey, I discovered and have taken a shine to Belgian ales.

I was given a few, hard to get, bottles of Belgian Ale, which are now relegated to my hard to get, empty bottles of Belgian ale' and I decided I needed to know more about them........the ales...not the bottles. I, in my usually obsessively compulsive way, started doing research. Now I'm a doer so there was no just reading. Well, ok, there was a lot of just reading, but I was convinced that just interviews and research was not enough. I was going to be interactive with my story. I thought about traveling to Belgium and going to the monastic breweries, but then realized that while on my bucket list, at the time of this writing, it was out of the question. First, everybody knows that trying to score a good Belgian Beer Route map late on a Wednesday night is almost impossible because all the best beer map dealers are bowling. Second, as it was Wednesday night, Ghosthunters was on at nine. So, sans backpack and map, I went to a local beer specialty store, and bought as many varied bottles of different Belgian ales as I could find. I bought every style, flavor and brand. I would taste them and write while I tasted. I wanted to be thorough, so I bought 20 different kinds, from the inexpensive to the very expensive. A lot of bottles.

Too many bottles.

A groggy day and a half later, after having a meeting with myself, I decided maybe I should forego the writing and tasting at the same time and concentrate on just the writing. Here's what I came up with.

Belgian Ales

Belgian beer comprises one of the most diverse national collections of any quality beer in the world. It is a wide ranging industry, producing the popular pale lager, lambic beers and Flemish Reds. Beer-brewing origins here, it is said, go back to the Middle Ages and there are approximately 175+ breweries in the country at last count. In Europe, only Germany, France and the United Kingdom are home to more. Belgian breweries produce about 500 standard beers and if you include special one-off beers, the total number of Belgian beers is approximately 8700! That's right, 8700. Think about how much beer has to be consumed to keep all these brands viable and, since it is a perishable product, most of the beer that is made in small batches, is usually consumed within days of its creation. It also means that the rest of us are mere beer neophytes, or at least I am, when compared to the fact that Belgians drink 24 gallons (93 litres) of beer per year, per person, on average. Furthermore, they've been perfecting this process for 100's of years. It is believed today that beer was brewed at some monasteries during the Middle Ages, however no written proof exists. What is known, is that the monks were living in the Trappist monasteries, brewing beer in Belgium for themselves alone in the late 18th century and sometime in June 1861, someone sold the first beer. A brown beer. Thanks to whomever monk that was.

Trappist Beers
This term is properly applied only to a brewery in a monastery of the Trappists, one of the most severe orders of monks. This order, established at La Trappe, in Normandy, is a stricter observance of the Cistercian rule (from C'teaux, in Burgundy), itself a breakaway from the Benedictines. Among the dozen or so surviving abbey breweries in Europe, seven are Trappist, six being located in Belgium and they were all established in their present form by Trappists who left France after the turbulence of the Napoleonic period. The Trappists have the only monastic breweries in Belgium, all making strong ales, with a re-fermentation in the bottle. Some gain a distinctly rummy character from the use of candy-sugar in the brew-kettles. They do not represent a style, but rather are very much a family of beers. The three abbeys in the French-speaking part of the country, are all in the forest country of the Ardennes, where hermitages burned charcoal to fuel early craft industries. It is not usually possible to visit the abbeys without prior arrangement by letter, and can be difficult even then. Most offer their beers in a café or auberge/inn located nearby the actual monastery brewery itself.

In 1997, eight Trappist abbeys founded the International Trappist Association (ITA) to prevent non-Trappist, commercial companies from abusing the Trappist name. This private association created a logo that is assigned to goods (cheese, beer, wine, etc.) that respect precise Trappist production criteria. For the beers, these criteria are the following:

The beer must be brewed within the walls of a Trappist abbey, by or under control of Trappist monks.

The brewery, the choices of brewing, and the commercial orientations must depend on the monastic community.

The economic purpose of the brewery must be directed toward assistance and not toward financial profit.

This association has a legal standing, and its logo gives to the consumer some information and guarantees about the produce. There are currently seven breweries that are allowed to have products wear the Authentic Trappist Product logo.

Abbey Bears
(Bières d'Abbaye or Abdijbier) are brewed by commercial brewers, and license their name from abbeys, some defunct, some still operating. Abbey beers mainly came into being following World War II when Trappist beers experienced a new popularity. The Abbey beers were developed to take advantage of the public's interest in the Trappist beers. This is why the single key component of an Abbey beer is its name: there is always the name of a monastery (either real or fictitious). Like the Trappist beers, Abbey beers do not connote a beer style, but rather a marketing term; however, since the purpose of Abbey beers is to imitate the Trappists, like the Trappists, most of their beers are either a dubbel or tripel.

The Brewing Monks

Monastic beers, as explained in our previous chapter are generally defined as beers referring to monks or to religious symbols. When they wear the name of an abbey, they are then called abbey beers.

The Belgian monastic beers that we know today belong to a family of beers that appeared during the first quarter of the 20th century. Truly authentic monastic beers were created centuries ago, and some famous examples remain today, such as Mallersdorf and Andechs of Germany. Unfortunately, the number of authentic monastic breweries is rather limited today and the vast majority of the monastic/abbey beers that are available today have little or no direct links with monks or nuns. However, these abbey beers use the high secular reputation of genuine monastic beers to promote an image of tradition and quality.

The monks are often represented as jovial characters, very often corpulent, as to show the quality of the beer and its associated welfare. Images and names are carefully chosen to evoke values of tradition and know-how. The brewers, while paying homage to the work that was formerly carried out by the monks, try to suggest that their beer is the vehicle of these secular values of quality. Very often, these monastic beers see great success, sometimes becoming more famous than genuine monastic or Trappist beers they imitate. The fact that they are generally not brewed by the monks does not predict their quality. Some of them are indeed excellent beers .

Types of Belgian Beer

Abbey Ales (Dubbel, Tripel, Singel).
Altbier
Belgian Style Golden Ale
Belgian Style Strong Ale
Belgian Style Red Ale
Belgian Style Amber Ale
Belgian Style Blonde Ale
Biere de Garde
Flemish Style Brown Ale
Kolsch
Saison

Trappist Ale

The Trappist order originated in the Cistercian monastery of La Trappe, France. Various Cistercian congregations existed for many years, and by 1664 the Abbot of La Trappe felt that the Cistercians were becoming too liberal. He introduced strict new rules in the abbey and the Strict Observance was born. Since this time, many of the rules have been relaxed. However, a fundamental tenet, that monasteries should be self-supporting, is still maintained by these groups.

Monastery brew-houses, from different religious orders, existed all over Europe, since the middle-ages. From the very beginning, beer was brewed in French cistercian monasteries following the Strict Observance. For example, the monastery of La Trappe in Soligny, already had its own brewery in 1685. Breweries were only later introduced in monasteries of other countries, following the extension of the Trappist order from France to the rest of Europe. The Trappists, like many other religious people, originally brewed beer to feed the community, in a perspective of self-sufficiency. Nowadays, Trappist breweries also brew beer to fund their works, and for good causes. Many of the Trappist monasteries and breweries were destroyed during the French Revolution and the World Wars. Among the monastic breweries, the Trappists were certainly the most active brewers: in the last 300 years, there were at least eight Trappist breweries in France, six in Belgium, two in the Netherlands, one in Germany, one in Austria, one in Bosnia and possibly other countries. Today, six Trappist breweries remain active, in Belgium.

The Breweries
Brasserie d'Orval  Founded: 1931

The most singular of the Trappist brewing abbeys, in both its architecture and its beer. The name derives from Vallée d'Or ("Golden Valley"). Legend has it that Countess Matilda of Tuscany (c1046-1115) lost a gold ring in the lake. When it was brought to the surface by a trout, she thanked God by endowing a monastery. The monastery, was certainly brewing before the French Revolution. Bread and cheese are made for sale, as well as a startlingly dry, hoppy, ale with an dark orange color. Devotees like to bottle-age this beer for between six months and three years.

Bières de Chimay  Founded: 1863

The best-known of the Trappist brewing monasteries. This abbey, also called Notre Dame, stands on a small hill called Scourmont, not far from the town of Chimay, also on the French border, but in the province of Hainaut. Originally a glass-smelting town, Chimay is now a center for tourism in the Ardennes. The abbey, in the Romanesque style, was built in 1850. While the early abbeys brewed for their own communities, Chimay was the first to sell its beer commercially. Between the two World Wars, it coined the appellation "Trappist Beer." After World War II, Chimay's great brewer Father Théodore, worked with a famous Belgian brewing scientist Jean De Clerck to isolate the yeasts that identified Chimay's beers as classic Trappist brews. The strongest will mature in the bottle for at least five years. It makes an excellent accompaniment to Chimay's Trappist cheese (similar to a Port Salut) and is even better with Roquefort.

Brasserie de Rochefort  Founded: 1595

The least well-known of the established Trappist breweries. Notre Dame de St Rémy is near the small town of Rochefort, in the province of Namur, where the valley of the river Meuse rises into the Ardennes. In 1230, it was a convent, and brewed at least as early as 1595. The oldest parts of the buildings date from the 1600s. The beers, tawny to brown in color, have an earthy honesty, perhaps deriving from a quite simple formulation, in which dark candy sugar is a significant ingredient. They have flavors reminiscent of figs, bananas and chocolate. In recent years its 10-degree beer has won a growing appreciation. The abbey does not have its own inn, but the beers can be tasted locally at two local hotels: Limbourg (also good for charcuterie and game), and the slightly more expensive, Malle Post.

Brouwerij Westvleteren  Founded: 1838

The smallest of the Trappist breweries, the abbey of St. Sixtus, at West Vleteren, near Ieper and Poperinge, dates from the 1830s. Its beers are not filtered or centrifuged at any stage of production, and emerge with firm, long, big, fresh, malty flavors and suggestions of plum brandy. The strongest ale has on occasion been rated the most potent beer in Belgium. The beers are available next door at the Café In De Vrede. Otherwise, trade and public alike have to go to a serving hatch at the abbey where a recorded phone message tells callers which beer will be available, and when. If the 12 is on sale, cars will begin lining up long before the 10 AM opening time in the morning. Each car is rationed to ten cases. The monks are inflexible on this point, even toward a café-owner who makes a 1,500-mile round-trip from say Odense, on the Danish island of Fynen. "We make as much beer as we need to support the abbey and no more," say the monks.

Brouwerij Westmalle  Founded: 1836

Famous for one beer in particular, a world classic, though its makes three. The abbey of Our Lady of the Sacred Heart is in flat countryside at West Malle, between the city of Antwerp and the Dutch border. The monastery was established in 1794, and has brewed since 1836. It is thus the oldest of Belgium's post-Napoleonic Trappist breweries. Its renown, though, derives from the introduction of golden Trappist ales to meet competition from fashionable Pilsners after World War II. Its beers include a marvelously subtle, golden "Single" (curiously called Extra), brewed at 4.0 per cent for the monks' own consumption, but sometimes also found outside the abbey; a dark-brown, fruity Dubbel, at 6.5; and its most famous beer, its golden-to-bronze, aromatic, orange-tasting, complex Tripel, at 9.0. These Trappist classics have popularized the notion that an "abbey-style Double" should be strong and dark and a "Triple," yet more potent, but pale. The beers are available in the village at the café Trappisten.

Brouwerij de Achelse Kluis  Founded: 1998

Brewing is being revived, on a small scale, at this sixth Trappist abbey, in Belgium, but close to the Dutch city of Eindhoven. The abbey had a brewery before World War II. In 1998, it opened a small pub initially selling Westmalle, prior to making its own beer. This positive step came at a time of less happy news from across the border, where the Koningshoeven abbey was considering consigning its Schaapskooi brewery, producer of the La Trappe ales, to a joint venture with a large, commercial lager-maker.

a

A Beer of Note

Brother Thelonious

Belgian Style Abbey Ale
This abbey ale, it holds a special place in my heart because of its roots to the father of Jazz, Thelonius Monk. From a jazz blues background I loved the label, and the beer is quite good to boot. Like a Belgian "Dark Strong Ale", the beer is rich and robust with an ABV of 9.3%. The package is a 750 ml bottle with a traditional cork and wire finish or 12oz 4 packs and features a label picturing the jazz master himself. Vital Statistics: Style: Belgian Style Strong Dark Color: Dark mahogany ABV: 9.4%, Bitterness: 32 IBU's

While I am certainly no expert when it comes the subtleties and nuances of beer and ale, my hope is that, this article will start you on your way to experiencing and experimenting with Belgian ales. Beer tastings and pairings are becoming more and more popular, and in summer, these can be a refreshing alternative to the more widely known wine pairings. Below is a picture of my bottle of Brother Thelonius, served with some butternut squash soup and Irish Soda Bread.
And below, just a few simple suggestions, so you can try your own Belgian Ale tasting and pairing.

Brown Beer
This heavily malted beer style features full-bodied notes of caramel and a sour finish. Best food pairing option: Salty and savory foods taste best; desserts and sweet food will distract from the sugary malt of the beer. Try a serving of hearty steak au poivre, or even a nice cheddar burger topped with bacon and mushrooms.

Blonde or Golden Ale
As the name implies, this beer is pale. There is a very slight, almost undetectable note of fruit that is upstaged by the predominant clean flavor of hops and malt. Best food pairing option: Something spicy, tending toward the hot side. This beer is best as a thirst quencher.

Red Ale
Red ale is a sour style beer that acquires a signature strong, complex flavor from a long maturation period in oak. It has a hint of sweetness and mildly discernible tart fruity notes. Best food pairing option: Salty food is the way to go with red beers. Try a robust meat, such as lamb, buffalo, Italian sausage, or a good, sharp cheddar cheese.

As always, when consuming alcoholic beverages, don't overdue it and drink responsibly.

Bon Appetit!

Lou

References and Sources: www.fitforeurope.com, www.avcbi-businesscenter.com, www.trappistbeer.net, www.justbeer.files.wordpress.com, www.marions-kochbuch.de, www.drinkbrains.blogspot.com http://www.michelnischan.com/cookbook.htm Nutdanai Apikhomboonwaroot Grant Cochrane'

email@example.com://kitchenrap.blogspot.com/2012/03/i-was-held-prisoner-in-belgian-beer.htmltag:blogger.com,1999:blog-5960372986439204329.post-68934918256455848762015-06-15T09:30:00.000-04:002015-06-18T15:52:53.780-04:00Up Close & Personal with Chef Michael Symon

I have known Michael some three years now, having first met him at the Fabulous Food Show in Cleveland back in 2012. Relaxed, humble and completely accessible, if you are fortunate enough to spend any time at all in his presence, or watch him interacting with his family, or sit with him shoes off, feet up, watching a Browns game on a Sunday afternoon, you'd be hard pressed to associate this laid back everyman with the public dynamo we all know as the public 'Chef Michael Symon.' His trademark laugh and smile are always right below the surface waiting to bubble over at a moments notice. When he's back in his beloved Cleveland, friends and family are his focus. But, underneath is a man who is driven. A man who's aware of how lucky he is to have achieved what he has, but not one that takes it for granted. See way back when, he rolled up his sleeves and went to work, first cheffing, then as a restaurateur, then as a beloved TV personality. The accolades now, are the result of years of hard work and dedication. To his craft. To his family. To his employees and to his friends.

I have watched as fans approach him, hoping for a minute of his time, or a smile, or an autograph. I have never seen him not stop to take the time to make someone who approached feel important, even if it's a simple hello, a smile or to request a picture. Onstage, I have watched him capture the audience, making eye contact as if he's talking directly to each and every person there. He makes folks feel like they could easily sit back and grab a beer with him, over conversation about food, or riding his motorcycle, or debating with him over his favorite Cleveland team, The Browns. I've heard folks remark of him, "Wow, he's just like me." Having spent time with him, I can honestly say, "It's real." It's what has launched him to the top of his profession, garnering the title America's Favorite Chef.

I recently caught up with him between shoots of his hit TV show The Chew, which he co-hosts with Daphne Oz, Clinton Kelley and fellow chefs, Carla Hall and Mario Batali. His TV career is varied and lengthy. Since 1998, with appearances on Sara's Secrets with Sara Moulton, Ready, Set, Cook and Food Nation with Bobby Flay, hosting over 100 episodes of The Melting Pot and his winning season one of The Next Iron Chef on Food Network in 2008, he has been a regular in our homes. He appeared on four Food Network/Cooking Channel shows, hosting Food Feuds and Cook Like an Iron Chef, judging season three of The Next Iron Chef and competing on Iron Chef America. In January 2012, his show Symon's Suppers, premiered on Cooking Channel and in September 2011, he joined the cast of The Chew as one of the show's five hosts. Most recently, Michael was a mentor on the first season of Food Network's All-Star Academy.

A successful restaurateur, Michael recently opened his 14th B Spot Burgers, to go along with his other eateries, Lola Bistro, Lolita, Roast, Bar Symon and Mabel's BBQ. With his hectic schedule, I asked him if he misses being in the kitchen, just cheffing. "No," he laughed emphatically, "You know, I think that the misconception of a chef, especially in my capacity as a chef-owner, is that we work the line every week. I'm in the kitchen yes, but not on the line at a particular station. If you work just a station," he expanded, "when it gets busy, you see just that one station. I prefer to work the kitchen. I expedite, I watch the cooks a lot, but I haven't worked a particular station in God knows how long. Now, I do spend time on each station with the cook the first week when we open a restaurant."

Many of you who are fans of the Iron Chef, will be happy to hear that Michael has a new signature line of cutlery coming out with Ergo Chef, LLC., available for delivery beginning in mid July, 2015. About a year in the making, Ergo and Symon will produce five individual knives for the Symon series. The blades will include a 9-inch chef knife; a 6-inch chef knife; a 6-inch serrated utility knife; a 7-inch vegetable cleaver; and a 3.5-inch paring knife. A four-piece steak knife set will also be available. The knives will be ground in the conventional Western-style, rather than with a Japanese beveled edge that is growing in popularity. Michael has opted for a small selection of blades, rather than an extensive collection of knives. "I'm of the belief you don't need a giant set of knives, just a couple that perform at a high level," Symon stated. "they have a unique handle that is not only stunning, but also very comfortable and durable.

With Mike, Scott & Randy from Ergo

I asked him, "Why Ergo?" "I love doing business with people that I like being around," he offered. "and yes, they make a beautiful knife and they make it at a super reasonable price. But aside from that, Michael and Scott Staib are just great people. If you're going to work with someone or partner with someone, you want them to have the same beliefs you do and the same morals you do. They are just really good people." I asked Michael what was most important to him in making a decision to put his name on a knife or series of knives. "For me," he responded, "there were a couple of things that were important. First, it had to be a knife that I was very comfortable using in the kitchen myself. Secondly, I wanted it to be a knife that any one of my professional cooks in the kitchens of my restaurants would use and be comfortable with. Lastly, I wanted it to be affordable for the home cook. Chef knives can be crazy," he continued, "I personally have been collecting knives for 25 years and I have knives that are ridiculously expensive. I wanted to get the look and feel of those knives, but in a package that the home cook would be comfortable buying. I also wanted a knife that one of my cooks on the line would be comfortable using every night, on the line, putting up with the wear and tear of putting out 300 meals. It had to be at a very high level for me to put my name on it, from a quality and look stand point, but also something that would be accessible to the home cook." Michael has not been shy in stating in the past that a chef or cook only needs a few good knives and I asked him to expand on that thought process.

"I don't think you need every knife in the set in order to get everything done, We have 2 chef' knives, both a 9' and 6 inch, a good serrated knife, a pairing knife and a vegetable cleaver because I do love using a vegetable cleaver. Then, we also have our steak knives." I mentioned to him that some have remarked that even at the reasonable price, it's still a bit expensive. He answered, "Obviously life is about what you can afford. That said, to be able to get a knife for $69-$79 that will last you a lifetime, as opposed to a knife you can get for $20 that you have to replace in a year, it just seems like a pretty easy decision to me." You can purchase Michael's Knives here: Michael Symon Cutlery

Our conversation then turned to his new hit show, The Chew. Winner of the Daytime Emmy for Outstanding Informative Talk Show Host along with his co-hosts, I asked him if when he first started this journey with the show back in 2011, he had any idea it would be the juggernaut hit that it has become. "I think with anything in life you hope for the best and plan for the worst," he offered, "Obviously I knew when we started that I already had a long term relationship with Mario, so I knew that was going to work. The other three hosts I had not met before. To end up being paired up with 4 other people who all have ended up being best friends, God I mean, you couldn't ask for more than that. We all just immediately got along and it's only gotten better from there." He added, "All of us cherish it and don't take for granted for a second how lucky we have it."

I pressed him for a behind the scenes anecdote that I could share with you all and he immediately spoke to Clinton being the cast's practical joker. "We're like a family," he explained, "so there's definitely a lot of razzing, kinda like you get between brothers and sisters. Every one definitely can give a joke and take a joke. This past week for instance, Clinton got me a couple times really good, so I had the person in charge of wardrobe order all his pants two sizes two small. When he was getting ready he kept saying, 'You know these are cut really weird, these are not fitting correctly.' He laughed, "It happens all the time and we really do have a good time with each other."

Michael makes his Grandma's Risotto on The Chew

We then moved the conversation to a bit of the person behind the persona side of these interviews, discussing his relationship with his wife, Lizzie and his home life. "We met in the restaurant business back in 1990 and we opened Lola about 17 years ago. My favorite thing I ever do is cooking dinner for Lizzie and my family and friends, just making a meal at home. There's nothing more enjoyable than that." I asked about his hectic schedule and how the two of them balance it and their personal life. "It's like anything else, you get used to it. It's all about the people around me. I am fortunate to have folks around me that I've been working with some 20+ years now. Liz is with me

at all times, no matter where we are. We go back to Cleveland every weekend. We shoot Tuesday through Thursday then we head back to Cleveland.

I asked him to describe a typical day off for America's Favorite Chef. "I'm an early riser," he offered, "so I'm up usually by 5:30am. I head out and putz around the garden for about two hours or so, then I'll head out on the Harley to the gym, get a quick workout in and hopefully sneak in 18 holes of golf. After that I head back home about 1 or 2 o'clock and see what Lizzie wants for dinner and we hang out the rest of the day, me, Lizzie, Kyle and the dogs. I asked him "What's usually for dinner?" and he said "Well Lizzie is a vegetarian so oddly enough, being the meat chef, and I do eat a ton of meat, a lot of days I'll cook a vegetarian meal for both of us. The good thing is that with Lizzie being vegetarian, it always keeps me balanced."

I then asked Michael for the most important advice he would give to someone looking to make cheffing a career. "Be humble," he answered immediately, "learn something new everyday and don't be afraid of hard work because if there is one profession that truly rewards the hardest worker, it's this one." I followed up asking his advice to young culinary students. "I went to culinary school to be a chef and only a chef and maybe someday, own my own restaurant. If you're going to culinary school to be a chef , be a chef. Forget being on TV," he warned. "If you're angle is to be on TV, then you should go to school for the arts and learn to cook along the way" He also offered some advice to the aspiring home cook who wants to up their game in the kitchen. "Learn the techniques, not the particular recipes. If you learn the techniques, then you can make any recipe and make it your own."

I then turned the questions to a subject we both have in common; Our love. respect and admiration for Chef Jacques Pepin. Michael's has been quoted as saying that Jacques has been the most influential TV chef of all time. I asked him to expound on that a bit. "The thing that I love about Jacques is every time you watch him on TV, you learn something. From that, he has still made it entertaining and fun. More so than all those things, he is one of the most humble, caring people you'll ever come across." I can attest to this. A few years ago, after sitting with Jacques and casually discussing food and cheffing over coffee, he suddenly invited me to spend the day with him and have lunch at the International Culinary Center in New York City. Little ol me! Truly a bucket list moment for me. I asked Michael if he had a personal anecdote about he and Jacques that impacted his life.

"I was really lucky." he stated, "I was the executive chef of a restaurant called Giovanni's in Cleveland. I was 24. Jacques was in town and I got a call from his culinary producer, Susie Heller, whom I knew, and she told me she was bringing Jacques and Julia (Child) in for dinner." He laughed, "Lou, I was literally a trembling mess. I went out after the meal to say hello and he said, 'I loved the meal. I loved it because it was so simple.' I'll always remember that and it's always how I've tried to cook. Clean and simple. I remember he had a veal chop with morel mushrooms" It was immediately obvious in that statement that this was a special moment for Michael and I remarked to him that I thought it telling that even 22 years later, he remembered the evening and exactly what he prepared as if it were yesterday. Cool story.

As we finished up I asked him one last question pertaining to the Fabulous Food Show held each November in Cleveland and the place where I first met him. As it his Michael's hometown, it seems a special show for him. Invariably as we sit backstage in the talent's Green Room as it were, which has the talent trailers, lounging area with food and so forth, it seems Michael's entire family comes to visit. I have met his mom, dad, aunts uncles and cousins as they've enjoyed these small family reunions. I asked him what's so special about doing the show. "I think that because of the size of it you really get to interact with the people that come to it. Though it's a big show, it has a very intimate homey feel to it. It has a warm Mid-West feel to it. I just think it's a special show. And, Lou, anytime you can do a show and your mom can come see you from 10 minutes away, it's a good show."

It's seems there is no slowing down for this driven, dynamic chef. Michael revealed that he has a new show debuting on Food Network, Friday July 10th, but that was all he could share. Long-standing contractual clauses containing stiff penalties for disclosing specifics regarding any Food Network shows in production remain in force.

Cleveland's Iron Chef says he will continue co-hosting his popular ABC-TV daytime show, The Chew. His most recent Food Network series, All-Star Academy, in which he mentored a team of home cooks while vying against star chefs Bobby Flay, Alex Guarnaschelli and Curtis Stone, just concluded.

To connect with Michael, visit his website, www.michaelsymon.com or connect with him via social media on Twitter: @chefsymon, Facebook; Michael D. Symon and Instagram: @chefsymon
Michael also has a series of cookbooks, t-shirts, hats and more, all available here: Cookbooks and more....

I hope you've enjoyed reading this brief glimpse inside the world of Chef Michael Symon as much as I did bringing it to you!

Until next time,

Bon Appetit,

Louemail@example.com://kitchenrap.blogspot.com/2015/06/up-close-personal-with-chef-michael.htmltag:blogger.com,1999:blog-5960372986439204329.post-42008421004748695782015-06-14T12:30:00.000-04:002015-06-14T12:52:21.642-04:00History & Origins of The Florida Keys & The Conch Republic

For centuries, The Keys have been the crossroads for pirates, writers, artists and bon vivants from Cuba, France, England and the United States. The cuisine has become a melding of all of these influences and combined with the abundance of fresh fish, shellfish as well as tropical fruits and vegetables, has given the keys its distinctive Floribbean moniker. Check out this article about Keys Cuisine here. Say 'The Keys' and most people immediately envision turquoise waters, white sandy beaches and palm trees blowing in the trade-winds. The phrase tropical party comes to mind.

Taking it back a bit further, I'd like to explore the very origins of life on the Keys and that means going back to the year 1513 and Ponce de Leon. He named the Keys, Los Martirs, the martyrs, and Spain's influence, while using the keys as a landmark in ferrying gold and silver back to Sapin, is still felt today.

When the first Spanish explorers approached the Florida shores in the 16th century as they searched for rumored gold and eternal youth, a number of native Indian tribes had long resided throughout the peninsula and on its surrounding islands. The southernmost regions were dominated by the Tequestas and the Calusas, who thrived on the abundance provided by the sea and the rich coastal lands.

Like the other early Florida tribes, the Tequestas and Calusas eventually disappeared with the coming of Western civilization and its accompanying diseases and conquering spirit. Some of the void was filled by other natives, Creek Indians who slowly moved into the southern states. They were neither welcomed nor beloved by the European and American settlers. They came to be called "Seminoles", a name perhaps corrupted from the Spanish word cimarron, meaning wild or from the Creek words ishti semoli, meaning wildmen, outlanders or separatists.

One contemporary chronicler of explorer Ponce de Leon, observing the chain of islands on the horizon, said they appeared as men who were suffering; hence they were given the name Los Martires or "the martyrs." No one knows exactly when the first European set foot on one of the Keys, but as exploration and shipping increased, the islands became prominent on nautical maps. The nearby treacherous coral reefs claimed many actual seafaring "martyrs" from the time of early recorded history. The chain was eventually called "keys", also attributed to the Spanish, from cayos, meaning "small islands."

In 1763, the Spanish ceded Florida to the British in a trade for the port of Havana. The treaty was unclear as to the status of the Keys. An agent of the King of Spain claimed that the islands, rich in fish, turtles and mahogany for shipbuilding, were part of Cuba, fearing that the English might build fortresses and dominate the shipping lanes. The British also realized the treaty was ambiguous, but declared that the Keys should be occupied and defended as part of Florida. The British claim was never officially contested. Ironically, the British gave the islands back to Spain in 1783, to keep them out of the hands of the United States, but in 1821 all of Florida, including the necklace of islands, officially became American territory.

In the early 1900's, travel between many of these islands was only possible by boat. A modern pioneer, Henry Morrison Flagler, claims responsibility for providing the first civilized access to the Keys. He dreamed of extending the Florida East Coast Railway from Homestead to Key West. His dream was realized in 1912, after years of extreme physical hardship for the engineers and laborers who designed and built it.

After the 1935 Labor Day hurricane destroyed the railroad, it was replaced by the Overseas Highway in 1938. The highway has since been widened and modernized and now more than 40 bridges connect these islands, like a Caribbean necklace, for more than 126 miles.

Though most of the Florida Keys remained remote and inaccessible until well into the 20th century, their history glitters with romantic tales of pirates, fortunes gleaned from unfortunate shipwrecks, brief heydays for several island cities, struggling pioneer farmers and occasional military occupation. Huh? Military Occupation? Really? Read on...

The Conch Republic:

(excerpts are from the Brief History, on the official website of the Conch Republic):

"The Conch Republic was established by secession of the Florida Keys from the United States of America, on April 23rd, 1982 in response to a United States Border Patrol Blockade setup on highway U.S.1 at Florida City just to the north of the Florida Keys. This heinous act effectively isolated Keys Citizens from the U.S. mainland since the blockade was on our only land artery to and from the mainland. This roadblock portrayed Keys residents as non-U.S. citizens who had to prove their citizenship in order to drive onto the Florida mainland! Hardly an American thing to do!

We protested! A totally American thing to do! Key West Mayor Dennis Wardlow along with a few other 'key' Conchs, went to Federal court in Miami to seek an injunction to stop the federal blockade, but to no avail. Upon leaving the Federal Court House , on the court house steps , Mayor Wardlow announced to the world, by way of the assembled TV crews and reporters, that ; "Tomorrow at noon the Florida Keys will secede from the Union!"

At noon, on the day of secession, at Mallory Square in Key West Florida, Mayor Wardlow read the proclamation of secession and proclaimed aloud that the Conch Republic was an independent nation separate from the U.S. and then symbolically began the Conch Republic's Civil Rebellion by breaking a loaf of stale Cuban bread over the head of a man dressed in a U.S. Navy uniform. After one minute of rebellion, the now, Prime Minister Wardlow turned to the Admiral in charge of the Navy Base at Key West, and surrendered to the Union Forces, and demanded 1 Billion dollars in foreign aid and War Relief to rebuild our nation after the long Federal siege!

Thus began the Conch Republic journey, which still continues today! We are both Conchs and we are Americans and we are proud to be both. By act of Congress we hold dual citizenship as Conchs and as Americans and will fight for the right to be both!

Contrary to recent reports, the name "Conch Republic" refers to "all"of the Florida Keys, or, that geographic apportionment of land that falls within the legally defined boundaries of Monroe County Florida, northward to "Skeeter's Last Chance Saloon" in Florida City, Dade County Florida, with Key West as the Nation's Capitol and all territories north of Key West being referred to as "The Northern Territories." Be it known that these boundaries were established by the U.S. Government when they set up "THE" Border Patrol blockade in front of "Skeeter's Last Chance Saloon", in April of 1982, thereby establishing a new United States border!

To enforce the validity of our secession, the Monroe County Commission, in 1994, by unanimous vote, did pass a County Resolution recognizing Mayor Wardlow's actions, on the 23rd of April in 1982, as by, of and for the people of the Florida Keys.

The Conch Republic's Official Position

The Conch Republic has it's own Passports, and has had citizens and Diplomats received by thirteen Caribbean countries, Mexico, Sweden, Russia, France, Spain, Ireland and Germany. The Conch Republic has Conch-sulates in Switzerland, Havana, Maine and New Orleans.

The Conch Republic has as its stated Foreign Policy, "The Mitigation of World Tension through the Exercise of Humor." As the world's first "Fifth World" country, we exist as a "State of Mind," and aspire only to bring more Warmth, Humor and Respect to a planet we find in sore need of all three.

The Conch Republic has conch-ceived several World Firsts. We are the first country in the world to require its citizens to obey local customs as well as laws. The Conch Republic is the world's first functioning Meritocracy whereby anyone that sees a job that needs doing can do it, and be recognized in that position. We are the first country to recognize the conch-cept of the "World Principle of Human Rights and Ambitions," because what are rights without the ability to realize ambitions?

We celebrate our Independence annually in a "public and notorious manner" during a ten day Conch Republic Independence Celebration which is held in April of every year."

For more information, conch-tact: The Honorable Sir Peter Anderson, at: Office of the Secretary General P.O. Box 658, Key West, FL/CR 33041 - 6583 Phone: 305-296-0213, FAX: 305-296-8803

Bon Appetit,

Lou

Sources: www.florida-keys.fl.us Florida-Keys.com, wikipedia.org, conchrepublic.com, conchrepublicrestaraurant.com
email@example.com://kitchenrap.blogspot.com/2012/06/history-origins-of-florida-keys-conch.htmltag:blogger.com,1999:blog-5960372986439204329.post-88010374712687613002015-06-04T07:58:00.000-04:002015-06-04T12:34:54.064-04:00The Story Of Cognac, A~Z

While I am not a drinker of fine cognac, I aspire to be. This liquor has long captured my fascination, my only exposure to it was when, as a young man, I had a toothache and my mom would bring out 'the good stuff,' have me dab my pinky into it and rub it on my gum to numb the pain. It always worked, but to me with my seven year old, twinkie and chocolate milk palate, it could well have been turpentine. Now as an adult, I have come to appreciate the finer points of a good glass of cognac, sipped slowly after a nice meal or in front of a cozy fire....mm.....nice........what? Oh, right. I got a little lost there....back on point.

According to French Law, in order to be called Cognac, it must meet strict legal requirements, ensuring that the 300-year old production process remains unchanged. It must be made from at least 90% Ugni Blanc, Folle Blanche or Colombard grapes, although of these, Ugni Blanc, (Saint-Emilion,) is the variety most used today by some way. It must be distilled twice in copper pot stills and aged at least two years in French oak barrels from Limousin or Tronçais.

The Harvest

Believe it or not harvest is almost exactly as it is with winemakers, but that is where the similarities end. The entire Cognac vineyard covers around 216,000 acres with as many as 15,000 plantations producing white wine for the production of Cognac. The main grape variety that is planted is Ugni blanc (mostly "Folle Blanche" and "Colombard"). This slow ripening variety is very resistant to diseases and produces a wine that has two vital qualities: a high level of acidity and a generally low alcohol content. The pressing of the grapes is done immediately after harvest. Today, wine producers use horizontal flat presses or pneumatic presses. The juice is left to ferment immediately and the sugars are transformed into alcohol. The addition of sugar (chaptalisation) is not permitted. The wines are then stored with their residue. The Cognac region has a limestony soil and a maritime and temperate climate that is humid, hot and sunny enough to ripen the grapes. Despite all these assets, the wines that are produced would not deserve their reputation if it were not for the alchemy that takes place in the pot still that produces the cognac.

Cognac, The Region
The Cognac Delimited Area extends along the banks of the Charente all the way to the Atlantic coast. It covers a large part of the department of Charente, all of the Charente-Maritime and a few areas of the Dordogne and Deux-Sèvres. This ancient country was once called Aunis, Saintonge and Angoumois. In the heart of the region lies Jarnac, Segonzac and Cognac which gave its name to the spirit. Cognac lies 465 kilometers south-west of Paris and 120 kilometers north of Bordeaux. The world's best-known brandy comes from the peaceful countryside surrounding the Charente River. This slow moving river, which King François I called the 'loveliest river in his kingdom,' passes through a placid landscape of vineyards bathed by a clear and radiant light. A twenty-mile area called the 'golden circle' of cognac production encompasses Cognac and the second distilling town of Jarnac.

Cognac
Cognac, the medieval town which bears the name of the region, is attractive with its narrow medieval cobbled streets and elegant Renaissance facades. It is here that the fabled nectar has been produced since the 17th century. It is said the very air one breathes is permeated by 'angels's share', the heavy scent of spirits evaporating from oak casks held in storage. World famous firms such as Camus, Hennessy, Niartell, Otard, Prince Hubert de Polignac, Rémy-Martin, Courvoisier, and Renault-Bisquit are located herewith each distillery having its own secret and unique process for mixing the various blends of its eaux-de-vie.

La Rochelle
La Rochelle is most famous for its old harbor and its three outstanding medieval towers. For the locals, that familiar, inviting sight doesn't just symbolize the port's rich history: it's also a haven of style, good times and lively quayside cafes. The vibrant lifestyle attracts an international set and there are trendy bars and excellent restaurants aplenty. The town is full of fascinating details: look out for the huge chain on the restaurant-filled Cours des Dames, under the Tour de la Chaine. It used to be slung across the mouth of the harbor, between la Tour de La Chaine and its fellow sentinel, the Tour Saint-Nicolas. Third of la Rochelle's seafront towers is la Tour de la Lnaterne, in which a huge candle was lit nightly as a beacon for incoming craft. Another impressive piece of architecture on the harbor is the porte de la Grosse Horloge. Behind this portal, the town center is easily reached, and on the bustling arcaded streets, you'll see plenty of fine architecture. With its café and clubs, this is an exuberant town at any time of the year, but it excels during the summer with an international film festival and in mid-July, the nation's top musical happening, les Francofolies, in which French-speaking musicians and music-lovers from all over the world congregate.

Futuroscope

Located just 5 miles from Poitiers, this science amusement park is a voyage into a wonderland of new technology devoted to the moving image. With the most advanced film projection techniques, the world's largest \screens and a multitude of mind boggling activities to choose from, it is no wonder that Futuroscope draws nearly 3 million visitors annually.
Marais Poitevin

The waterways of the "Marais Poitevin" are sometimes likened to the bayous of Cajun country, for man hardly appears to have made an impact on the landscape. But unlike the bayous, this is not uninviting, alligator-rich swampland! In fact, the maze of canals is all man-made. They date from the middle ages, when monks started a huge project to drain the Golfe du Poitou (a huge bay that nearly reached Niort. The contours of its cliffs can still be traced on a map). The avenues are regularly tended by local authorities as though they were roads, which to all intents and purposes they are. The more picturesque name given to the area, "La Venise Verte" or "Green Venice" is a hint that getting around by car in the area might be easier said than done.

Poitiers
Set on a majestic hilltop above the river Clain, this is one of France's oldest cities, filled with history and tales of antiquity; whether it be Joan of Arc, Richard the Lionhearted or Eleanor of Aquitaine. The visitor will discover a trove of Romanesque art and architecture, museums, a 4th century Baptistery (one of the oldest Christian edifices in France) as well as the entirely renovated Romanesque church of Notre-Dame-La-Grande.
Saintes
Located on the banks of the Charente river, this 2000 year old town was once the Roman capital of southwestern France. The presence of one of the oldest remaining amphitheaters as well as Roman baths, which may be visited, attests to this. Between visits to the cathedral of St-Pierre and the church of St-Eutrope, be sure to stroll through the wonderful medieval city of narrow streets and markets.
How Cognac is Made
The Pot-Still
The Pot still is entirely made of copper because copper has a catalysing effect and it does not affect the taste of the spirits. The bottom of the main cauldron - where the liquid to be distilled is placed - is in permanent contact with the bare flame of the furnace. The wine is uniformly heated with its dregs over a large surface. The Alcohols and ethers evaporate. The onion shaped top canalises the vapors into the swan neck, through the "chauffe-vin" cooling them slightly before they reach the cooling tank known as "the pipe". The vapors travel through a long coil, condense and are collected in liquid form in an oak cask.

Double distillation
Distillation is carried out in two steps : two heating cylcles called "chauffes". The first "chauffe" which lasts between 8 and 10 hours produces a cloudy liquid called "brouillis" with an alcohol content of 24 to 30 % volume. The "brouillis" is then re distilled. This second heating is called "la bonne chauffe" and lasts about 12 hours. This time, only the best, that is "the heart" of the distillation, is kept. The distiller separates the "heart" from the "heads" and the "tails" through a process called "cutting". The heads and the tails are mixed with the next batch of wine or brouillis in order to be re distilled. Thus only the heart, a clear spirit averaging between 68 and 72% vol., is kept for ageing to become Cognac.

Aging
The distilled wine must age before becoming Cognac. This aging takes place in 270 to 450 litre oak casks. The natural level of humidity in the cellars is one of the main influencing factors on the ageing of the spirits due to its effect on evaporation. The charentais coopers have traditionally used wood from the Limousin and the Tronçais forests. The Tronçais forest, in the Allier department of France, provides soft, finely grained wood which is particularly porous to alcohol. The Limousin forest produces medium grained wood, harder and even more porous. The wood used in the Cognac barrels must come from the nearby forests. None may be brought in from outside the region. Some producers prefer to use Troncais oak, because it imparts flavors more quickly to the Cognac. The downside of this is again, in the quality of the finished product. The producers of our Single Vineyard Cognacs rely exclusively on Limousine oak. This wood imparts flavor to the oak more slowly, and the result is transcendentally wonderful Cognacs. A Cognac's age is determined solely by the number of years that it has matured in wood. The fundamental principle behind this fact is that in a glass bottle Cognac stops aging. A Cognac that has come straight from the pot still has an alcohol content of about 70%. As it ages, Cognac concentrates the aromas and the colors as it darkens to a warm shade of amber. During the first few years (from 0 to 5 years), the bouque mellows and becomes less agressivea nd the spirit turns to a shade of yellow that continues to darken. The odor of oakwood develops. Next, the taste becomes more pleasant and smoother. The oakwood fragrance introduces scents of flowers and vanilla. Beyond 10 years of age, Cognac reaches maturity and has a much darker color. The bouquet is at its best and the famous "rancio" appear.

Assembly
From beginning to end, the making of cognac (or 'elaboration') is the subject of a complex alchemy. The quality of each and every cognac depends as much on the "assemblies" as on the care given to the vine, the grape harvest, the wine making, the distillation and the aging in casks. The cognac that you drink is in fact the fruit of "assemblies" of different vintages and different ages. It is these assemblies that produce the harmony in the taste.

The "assemblies" are the result of unwritten ancestral know-how. They are the secret of the "maîtres de chai" or "cellar masters", persons of exception who watch over the cognac from its exit from the still to the bottling. It is the cellar masters who, after years of patient training by the elders, decide to decant casks or to change cellars in order to best develop the quality of the spirit. They also decide when and how to assemble the spirits. It is often said of the cellar masters that they alone represent the true value of Cognac houses. The assembly is done in several steps that are spread throughout the entire ageing process. The cellar masters do not use any instruments of measure, they rely entirely on their judgement of taste and smell. Their senses are so accurate that they are always right.
Grades of Cognac
VS Very Special, or (three stars) where the youngest brandy is stored at least two years in cask.
VSOP Very Special (less commonly, but officially according to the BNIC, 'Superior') Old Pale, where the youngest brandy is stored at least four years in cask, but the average wood age is much older.
XO Extra Old, where the youngest brandy is stored at least six, but average upwards of 20 years.
Napoleon Although the BNIC states this grade is equal to XO in terms of minimum age, it is generally marketed in-between VSOP and XO in the product range offered by the producers. Of note: According to the legend handed down, though most of this is hearsay; Cognac was Napoleon's favorite beverage. Years ago, Cognac was a white, or clear, spirit. It was harsh and difficult to drink, yet Napoleon loved it. As he was leaving to conquer Russia, he realized that he could not carry with him his entire store of Cognac. He left the extra with trusted friends, admonishing them strictly not to disturb the barrels he was leaving in their cellars for any reason. When he returned six and a half years later to reclaim his barrels of Cognac, Napoleon found them as he had left them, undisturbed and safe. Yet the Cognac within was radically different from the cognac he had left there those many years ago. Over the intervening six and a half years, the Cognac had aged in the barrels. Napoleon's Cognac had taken on the characteristics of the barrels. It had mellowed, and yet grown flavorful and more powerful, acquiring some of the color and flavor of the wood. Napoleon proclaimed it to be the finest beverage in all the world.
Extra A minimum of 6 years of age, this grade is usually older than a Napoleon or an XO.
Vieux is another grade between the official grades of VSOP and XO.
Vieille Réserve is like the Hors d´Age a grade beyond XO.
Hors d'âge The BNIC states that also this grade is equal to XO, but in practice the term is used by producers to market a high quality product beyond the official age scale. Hence the name "Hors d'age" (beyond age).

Tasting

<img align="left" border="0" class="fw_image_computer fwSizeProp" src="http://thegourmetgirl.webs.com/March%2010/correct_glasses_for_cognac_tasting.jpg" height="230" mce_lh="230" mce_lw="306" mce_serialized="16bcgv5ns" mce_src="http://thegourmetgirl.webs.com/March%2010/correct_glasses_for_cognac_tasting.jpg" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; height: 230px; margin: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 306px;" width="306" />From a recent Article in Nations Restaurant News by Stephen Beaumont, Ben Demarchelier, bar manager of Brasserie Cognac in midtown Manhattan is quoted as saying, "I like introducing people to Cognac through cocktails, some originals, some classics and some variations on the classics," Demarchelier said. "It helps younger people in particular look at Cognac as a smooth, fun drink, rather than your grandfather's Cognac." "If I start them out with something younger, on a subsequent visit they may ask me to recommend something different," he said. "That's when I'll move them up to something older and more complex." He also dismisses the notion of the old fashioned snifter, saying, "The Cognac tulip glass is what I use for most of my Cognacs, because it better presents the spirit, intensifying the aroma by allowing it to breathe and expand, all the way to the finish," he said. "In the snifter, I find the Cognac will snuff itself out, reducing its aroma to little more than pure alcohol, while the tulip keeps it fresh to the very end."

Visual

The eye must judge the spirit in three ways: transparency, color and viscosity (the liquid must not be cloudy nor have sediments). By tilting the glass, one can observe the "legs" or "tears" effect which is a sign of good age.

Aroma
Firstly, the connoisseur will detect the very volatile and very subtle scents that are often hidden to the novice: Carry the glass to within an inch of the nostrils then smell a little closer before with the nose in the glass, inhaling at length all the released smells. Secondly stir and toss the liquid inside the glass to allow the spirit to release new scents. Repeats this action several times to make the pleasure last and to discover a whole new bouquet every time.

Taste
The tasting must obey strict rules: The taster takes small sips at a time (1 to 2 ml). Hold each sip in the front of the mouth and appreciate the "taste" (balance between softness, acidity and bitterness) and the "touch" (feeling of roundness, warmth, strength, astringency, body, oiliness, volume, etc...). The second, longer sip will suffuse the whole mouth and will bring into full bloom the flavors and the less volatile notes that complete the bouquet.

As always drink in moderation and good luck on your journey.

Bon Appetit,

Lou
firstname.lastname@example.com://kitchenrap.blogspot.com/2011/10/story-of-cognac-az.htmltag:blogger.com,1999:blog-5960372986439204329.post-87020321708925265152015-06-02T13:34:00.000-04:002015-06-02T16:37:06.809-04:00Oranges....Vitamin C to go, whether in your pocket, purse or Porsche.

I love oranges...the smell, the taste, the packaging. For those that question Nature's marketing prowess,' I'd suggest thinking again. Perfectly healthy, nice color, great taste and completely portable. Vitamin C to go if you will. What more could you ask for? It comes in a little self enclosed carrying case that you can take anywhere, whether in your pocket, purse or Porsche. When recently introduced to a variety I had never heard of before, Calamondin, I was forced to ask myself, "What do I really know about oranges?" I know, I know, only a 'foodie' would even entertain such a thought, let alone act on it, but that's why you count on me... to ask the important questions!

Let's take a look at the orange in all its juicy goodness...

Origins of the orange... (like the wordplay there?)
It is still not universally agreed to be a distinct species, C. sinensis Osbeck, but it is usually treated as though it were. One of its first recorded regional names was the Persian narang, from which were derived the Spanish name, naranja, and the Portuguese, laranja. In some Caribbean and Latin American areas, the fruit is called naranja de China, China dulce, or simply China (pronounced cheena).

Most would be surprised that the orange we know today is not a natural, wild species, at least I know I was. It is assumed to have come from southern China, northeastern India, and perhaps southeastern Asia (formerly Indochina). In my research, I discovered that there is no one answer to, "Where do oranges come from?" Italians, ever the usurpers and perfectors of all things 'orient' are supposed to have brought it back to the Mediterranean after 1450, but history tells us it could also have been the Portuguese navigators around 1500. At that time period of history, all citrus fruits were valued by Europeans mainly for medicinal purposes, but the orange was quickly adopted as a luscious fruit and wealthy persons grew it in private conservatories, called orangeries. By 1646 it had been much publicized and was well known.
It's a common belief that the Spaniards most probably were responsible for the introduction of the sweet orange into South America and Mexico in the mid 1500s, and the French brought it to Louisiana. It was from New Orleans that seeds were obtained and distributed in Florida about 1872 and many orange groves were established by grafting the sweet orange onto sour orange root-stocks. Arizona received the orange tree with the founding of missions between 1707 and 1710. The orange was brought to San Diego, California, by those who built the first mission there in 1769. An orchard was planted at the San Gabriel Mission around 1804 and a commercial orchard was established in 1841 on a site that is now a part of Los Angeles. In 1781, a surgeon and naturalist on the ship Discovery, collected orange seeds in South Africa, grew seedlings on board and presented them to tribal chiefs in the Hawaiian Islands on arrival in 1792.

How popular are oranges? Well, the fact that the orange has become the most commonly grown fruit tree in the world might be some indication. It is an important crop in the Far East, the Union of South Africa, Australia, throughout the Mediterranean area, and subtropical areas of South America and the Caribbean. The United States leads in world production, with Florida, alone, having an annual yield of more than 200 million boxes. California, Texas and Arizona follow in that order, with much lower production in Louisiana, Mississippi, Alabama and Georgia.

Orange Varieties

The Washington Navel
(Formerly known as Bahia) originated, perhaps as a mutant in Bahia, Brazil, before 1820. It was introduced into Florida in 1835 and several other times prior to 1870. In 1873, budded trees reached California where the fruit matures at the Christmas season. Ease of peeling and separation of segments makes this the most popular orange in the world.

Trovita
A non-navel seedling raised in 1914-1915 at the Citrus Experiment Station in California and released in 1935, is milder in flavor and has fewer seeds, but may be earlier in season, and it has been considered promising in hot, dry regions unsuitable for the Washington Navel. There are several other named variations such as Robertson Navel, Summer Navel, Texas Navel, and the externally attractive Thompson Navel which was grown in California for a time but dropped because of its poor quality.

Valencia or Valencia Late
This orange is the most important cultivar in California, Texas and South Africa. It has been the leader in Florida until recently. In 1984, 40% of the oranges being planted in Florida were Valencia, 60% were Hamlin. The Valencia may have originated in China and it was presumably taken to Europe by Portuguese or Spanish voyagers. The well-known English nurseryman, Thomas Rivers, supplied plants from the Azores to Florida in 1870 and to California in 1876.

Lue Gim Gong
This variety was claimed to be a hybrid of Valencia and Mediterranean Sweet made by a Chinese grower in 1886. Lue Gim Gong was awarded the Wilder Silver Medal by the American Pomological Society in 1911 but, later on, his hybrid was judged to be a nucellar seedling of Valencia. Propagated and distributed by Glen St. Mary Nurseries in 1912, this cultivar closely resembles Valencia, matures and is marketed with its parent without distinction. It is best cited as the Lue Gim Gong Strain of Valencia. Mediterranean Sweet was introduced into Florida from Europe in 1875, was briefly popular, but is no longer grown.

Note**Certain strains of Valencia are classed as summer oranges because the fruits can be left on the trees longer without dehydrating. One is known as Pope, Pope Summer, or Glen Summer. It was found in a grove of Pineapple oranges near Lakeland about 1916, was propagated in 1935, and trademarked in 1938. On sour orange or sweet orange root stocks in hammock soils, the fruit matures in April but is still in good condition on the tree in July and August.

Rhode Red Valencia
This orange variety was discovered in 1955 in a grove near Sebring, Florida, by Paul Rhode, Sr., of Winter Haven. Some budwood was put on sour orange stock which caused dwarfing and some on rough lemon which produced large, vigorous, productive trees. In 1974, five trees were accepted into the Citrus Budwood Registration Program but there was no budwood free of exocortis and xyloporosis viruses. The fruit equals Valencia insoluble solids, excels Valencia in volume of juice, is less acid, has slightly less ascorbic acid, but has a far more colorful juice due to its high content of cryptoxanthin, a precursor of vitamin A which remains nearly stable during processing.

Hamlin
Discovered in 1879 near Glenwood, Florida, in a grove later owned by A.G. Hamlin, is small, smooth, not highly colored, seedless and juicy but the juice is pale. The fruit is of poor-to-medium quality but the tree is high-yielding and cold-tolerant. The fruit is harvested from October to December and this cultivar is now the leading early orange in Florida. On pine-land and hammock soil it is budded on sour orange which gives a high solids content. On sand, it does best on rough lemon rootstock.

Homosassa
A selected Florida seedling named in 1877, is of rich orange color, of medium size, and excellent flavor, It was formerly one of the most valued midseason oranges in Florida but was too seedy to maintain that position. It is no longer planted except perhaps in Texas and Louisiana.

Shamouti
(Jaffa, Khalili, Khalili White) originated as a limb sport on a Beledi tree near Jaffa, Israel, in 1844; introduced into Florida about 1883; oval, medium-large; peel entirely orange when ripe; leathery, thick, easy to remove; pulp very juicy, of good quality. It constitutes 75% of the Lebanese and Israeli crops and is one of the 2 main cultivars in Syria, but it is no longer planted in the United States.

Parson Brown
This variety was discovered in a grove owned by Parson Brown in Wester, Florida and was purchased, propagated and distributed by J.L. Carney between 1870 and 1878. It is rough-skinned, with pale juice; moderately seedy; of low-to-medium quality. It was formerly popular in Florida because of its earliness and long season (October through December), but has been largely replaced by Hamlin. It is grown in Texas, Arizona and Louisiana but is not profitable in California where it matures at the same time as Washington Navel. It does not develop acceptable quality in the tropics.

Pineapple
A seedling found in a grove near Citra, Florida, it was propagated in 1876 or 1877 under the name of Hickory. It is pineapple-scented, smooth, highly colored, especially after cold spells; of rich, appealing flavor, and medium-seedy. It is the favorite midseason orange in Florida, its tendency to preharvest drop having been overcome by nutrition and spray programs. It is grown to some extent in Texas, rarely in California; succeeds on sour orange rootstock in low hammock land, on rough lemon in light sand. Seedless mutants of Pineapple have been produced by seed irradiation. This cultivar does fairly well in tropical climates though not as well as Valencia.

Queen
This is a seedling of unknown origin which was found in a grove near Bartow, Florida. Because it survived the freeze of 1894-95, it was propagated in 1900 under the name King which was later changed to Queen. It is much like Pineapple, has fewer seeds, higher soluble solids, persists on the tree better in dry spells; is high-yielding and somewhat more cold-tolerant than Pineapple.

Blood Oranges
These are commonly cultivated in the Mediterranean area, especially in Italy (Sicilian Blood Oranges are prized the world over), and also in Pakistan. They are grown very little in Florida where the red coloration rarely develops except during periods of cold weather. In California they are grown only as novelties. Among the well-known cultivars in this group are Egyptian, which tends to develop a small navel; Maltese, Ruby, and St. Michael.

Orange products
The orange, its oils and properties have long been cultivated into numerous products that we use in our everyday households. The following is a brief list of some.

Orange juice
Orange juice is one of the commodities traded on the New York Board of Trade. Brazil is the largest producer of orange juice in the world, followed by the United States. It is made by squeezing the fruit on a special instrument called a "juicer" or a "squeezer."

Orange oil
Essential oil is a by-product of the juice industry produced by pressing the peel. It is used as a flavoring of food and drink and for its fragrance in perfume and aromatherapy. Orange oil consists of about 90 percent d-Limonene, a solvent used in various household chemicals, such as to condition wooden furniture, and along with other citrus oils in grease removal and as a hand-cleansing agent. It is an efficient cleaning agent, which is environmentally friendly, and much less toxic than petroleum distillates. It also smells more pleasant than other cleaning agents.

Orange blossoms
The orange blossom is traditionally associated with good fortune, and was popular in bridal bouquets and head wreaths for weddings for some time. The petals of orange blossom can also be made into a delicately citrus-scented version of rosewater. Orange blossom water is a common part of Middle Eastern cuisine. The orange blossom gives its touristic nickname to the Costa del Azahar ("Orange-blossom coast"), the Valencia seaboard.

Tea
In Spain, fallen blossoms are dried and then used to make tea.

Orange blossom honey
Orange blossom honey, or actually citrus honey, is produced by putting beehives in the citrus groves during bloom; where the bee ollinates seeded citrus varieties. Orange blossom honey is highly prized, and tastes much like an orange.

Marmalade
Marmalade is a conserve usually made with bitter or sour oranges, which are too sour and astringent to eat raw. All parts of the orange are used to make marmalade: the pith and pips are separated, and typically placed in a muslin bag where they are boiled in the juice (and sliced peel) to extract their pectin, aiding the setting process.

Orange peel
Orange peel is used by gardeners as a slug repellent.

Narthangai
The unripe fruit called narthangai is commonly used in Southern Indian food, especially in Tamil cuisine. The unripe fruit is pickled by cutting it into spirals and stuffing it with salt. The pickle is usually consumed with thayir sadam (curd rice).

The whole package....
Such is the versatility of the orange, that virtually every part of this friut from seedlings, to flowers and blossoms to the bark of the tree is utilized in some way or another.

Peel
In addition to its food uses, orange peel oil is a prized scent in perfume and soaps. Because of its 90-95% limonene content, it has a lethal effect on houseflies, fleas and fireants. Its potential as an insecticide is under investigation. It is being used in engine cleaners and in waterless hand-cleaners in heavy machinery repair shops. It is commercially produced mainly in California and Florida, followed distantly by Italy, Israel, Jamaica, South Africa, Brazil and Greece, in that order. Terpenes extracted from the outer layer of the peel are important in resins and in formulating paints for ships. Australians have reported that a shipment of platypuses sent to the United States in the 1950s was fed mass-produced worms raised on orange peel.

Seeds
Oil derived from orange and other citrus seeds is employed as a cooking oil and in soap and plastics. The high-protein seed residue is suitable for human food and an ingredient in cattlefeed, and the hulls enter into fertilizer mixtures.

Flowers and foliage
The essential oils distilled from orange flowers and foliage are important in perfume manufacturing. Some Petitgrain oil is distilled from the leaves, flowers, twigs, and small, whole, unripe fruits.

Nectar
The nectar flow is more abundant than that from any other source in the United States and is actually a nuisance to grove workers in California, more moderate in Florida. It is eagerly sought by honeybees and the delicious, light-colored honey is widely favored, though it darkens and granulates within a few months. Citrus honey constitutes 25% of all honey produced in California each year. There are efforts to time pest-control spraying to avoid adverse effects on honeybees during the period of nectar-gathering.

Wood
The wood is yellowish, close-grained and hard but prone to attack by drywood termites. It has been valued for furniture, cabinetwork, turnery and engraver's blocks. Branches are fashioned into walking-sticks. Orange wood is the source of orange sticks used by manicurists to push back the cuticle.

Medicinal Uses
Oranges are eaten to allay fever and catarrh. The roasted pulp is prepared as a poultice for skin diseases. The fresh peel is rubbed on acne. In the mid-1950s, the health benefits of eating peeled, whole oranges was much publicized because of its protopectin, bioflavonoids and inositol (related to vitamin B). The orange contains a significant amount of the vitamin-like glucoside, hesperidin, 75-80% of it in the albedo, rag and pulp. This principle, also rutin, and other bioflavonoids were for a while much advocated for treating capillary fragility, hemorrhages and other physiological problems, but they are no longer approved for such use in the United States.

Orange flower water, made in Italy and France as a cologne, is bitter and considered antispasmodic and sedative. A decoction of the dried leaves and flowers is given in Italy as an antispasmodic, cardiac sedative, antiemetic, digestive and remedy for flatulence. The inner bark, macerated and infused in wine, is taken as a tonic and carminative. A vinous decoction of husked orange seeds is prescribed for urinary ailments in China and the juice of fresh orange leaves or a decoction of the dried leaves may be taken as a carminative or emmenagogue or applied on sores and ulcers. An orange seed extract is given as a treatment for malaria in Ecuador but it is known to cause respiratory depression and a strong contraction of the spleen.

Well there you have it. Most of us simply go to the market, pick the items we want, take them home and enjoy our little delights without ever giving a second thought as to the origin of what it is we put in our bodies. We like the taste, the look, or the feeling it gives us. (That last part is really about my addiction to chocolate, but we'll leave that discussion for another feature and another day). I hope you learned a bit. I know I did.

Bon Appetit!

Lou

Sources: www.hort.purdue.edu, www.orange.com, www.ikipedia.org, www.budgetermite.com, www.static.howstuffworks.com www.affordablehomeandgardenstore.com, www.naturehills.com, www.ridgeislandgroves.com, www.justfoodnow.com, www.aggie-horticulture.tamu.edu,, www.cookinglight.com, www.mydish.co.uk., www.dpi.nsw.gov.au, www.aromatherapywellness.comemail@example.com://kitchenrap.blogspot.com/2012/04/orangesvitamin-c-to-go-whether-in-your.htmltag:blogger.com,1999:blog-5960372986439204329.post-91335945342773358722015-05-21T17:26:00.000-04:002015-05-21T18:32:41.096-04:00Yo, Ho, Ho... The Swashbuckling History of Rum...

No matter in what form you have enjoyed it, no tropical vacation of Caribbean destination is quite complete with out some form of exotic rum concoction. Pina Coladas, Rum and Coke, Bahama Mamas, Daiquiris, Mojitos, or any other variation of the beverage, it is truly the 'Nectar of the Islands. So let us begin our journey to discover the true essence of rum, from its humble beginnings to the present day, when it is now being offered by a variety of companies in all forms and flavors, including the high end versions now available to be sipped like a cognac.

Rum is produced in a variety of styles. Light rums are commonly used in cocktails, while golden and dark rums are appropriate for drinking straight, as a brandy, or for use in cooking as well as cocktails. Premium brands of rum are also available that are made to be consumed neat or on the rocks.

What is Rum?
First and foremost, let's define what rum is and what distinguishes it from other alcohols.Rum is a distilled beverage made from sugarcane by-products such as molasses and sugarcane juice by a process of fermentation and distillation. The distillate, a clear liquid, is then usually aged in oak and other barrels.

The origin of the word rum is unclear. Some believe the name was derived from rumbullion meaning "a great tumult or uproar". Dutch seaman used large drinking glasses known as rummers or from the Dutch word roemer, a drinking glass. Saccharum, which is the Latin word for sugar, or arôme, French for aroma, are also different possible origins of the name. Regardless of the original source, the name was already in common use by May 1657 when the General Court of Massachusetts made illegal the sale of strong liquor "whether known by the name of rumme, strong water, wine, brandy, etc., etc."

Currently, the name used for a rum is often based on the rum's place of origin. For rums from Spanish-speaking locales the word ron is used. A ron añejo indicates a rum that has been significantly aged and is often used for premium products. Rhum is the term used for rums from French-speaking locales, while rhum vieux is an aged French rum that meets several other requirements. Some of the many other names for rum are Nelson's Blood, Kill-Devil, Demon Water, Pirate's Drink, Navy Neaters, and Barbados water.

The History of Rum
Dating back to ancient China and India, a drink of fermented liquids produced from sugarcane juice is believed to have first occurred and spread, from there. An example of such an early drink is brum. Produced by the Malay people, brum dates back thousands of years. While in what is now modern-day Iran, Marco Polo records that he was offered a "very good wine of sugar."

The first distillation of rum took place on the sugarcane plantations of the Caribbean in the 17th century. Plantation slaves first discovered that molasses, a by-product of the sugar refining process, can be fermented into alcohol. Later, distillation of these alcoholic by-products concentrated the alcohol and removed impurities, producing the first true rums. Tradition suggests that rum first originated on the island of Barbados. Regardless of its initial source, early Caribbean rums were not known for high quality. A 1651 document from Barbados stated, "The chief fuddling they make in the island is Rumbullion, alias Kill-Divil, and this is made of sugar canes distilled, a hot, hellish, and terrible liquor".

Rum's association with piracy began with English privateers trading on the valuable commodity. As some of the privateers became pirates and buccaneers, their fondness for rum remained, the association between the two only being strengthened by literary works such as Robert Louis Stevenson's Treasure Island.

The association of rum with the Royal Navy began in 1655 when the British fleet captured the island of Jamaica. With the availability of domestically produced rum, the British changed the daily ration of liquor given to seamen from French brandy to rum. While the ration was originally given neat, or mixed with lime juice, the practice of watering down the rum began around 1740. To help minimize the effect of the alcohol on his sailors, Admiral Edward Vernon directed that the rum ration be watered down before being issued, a mixture which became known as grog. The Royal Navy continued to give its sailors a daily rum ration, known as a "tot," until the practice was abolished after July 31, 1970.

A story involving naval rum is that following his victory at the Battle of Trafalgar, Horatio Nelson's body was preserved in a cask of rum to allow transport back to England. Upon arrival, however, the cask was opened and found to be empty of rum. The pickled body was removed and, upon inspection, it was discovered that the sailors had drilled a hole in the bottom of the cask and drunk all the rum, in the process drinking Nelson's blood. Thus, this tale serves as a basis for the term Nelson's Blood being used to describe rum. It also serves as the basis for the term "Tapping the Admiral" being used to describe drinking the daily rum ration. The details of the story are disputed, as many historians claim the cask contained French Brandy and other claim the term originated from a toast to Admiral Nelson.

Rum became an important trade good in the early period of the colony of New South Wales. The value of rum was based upon the lack of coinage among the population of the colony, and due to the drink's ability to allow its consumer to temporarily forget about the lack of creature comforts available in the new colony. The value of rum was such that convict settlers could be induced to work the lands owned by officers of the New South Wales Corps. Due to rum's popularity among the settlers, the colony gained a reputation for drunkenness even though their alcohol consumption was less than levels commonly consumed in England at the time.

When William Bligh, became governor of the colony in 1806, he attempted to remedy the perceived problem with drunkenness by outlawing the use of rum as a medium of exchange. In response to this action, and several others, the New South Wales Corps marched, with fixed bayonets, to Government House and placed Bligh under arrest. The mutineers continued to control the colony until the arrival of Governor Lachlan Macquarie in 1810.

Until the second half of the 19th century all rums were heavy or dark rums that were considered appropriate for the working poor, unlike the refined double-distilled spirits of Europe. In order to expand the market for rum, the Spanish Royal Development Board offered a prize to anyone who could improve the rum making process. This resulted in many refinements in the process which greatly improved the quality of rum. One of the most important figures in this development process was Don Facundo Bacardí Massó, who moved from Spain to Santiago de Cuba in 1843. Don Facundo's experiments with distillation techniques, charcoal filtering, cultivating of specialized yeast strains, and aging with American oak casks helped to produce a smoother and mellower drink typical of modern light rums. It was with this new rum that Don Facundo founded Bacardí y Compañía in 1862.

Types of Rum
The grades and variations used to describe rum depend on the location that a rum was produced. Despite these variations the following terms are frequently used to describe various types of rum:

Light Rums: also referred to as light, silver, and white rums. In general, light rum has very little flavor aside from a general sweetness, and serves accordingly as a base for cocktails. Light rums are sometimes filtered after aging to remove any color. The Brazilian immensely popular Cachaça belongs to this type.

Gold Rums: also called amber rums, are medium-bodied rums which are generally aged. These gain their dark color from aging in wooden barrels (usually the charred white oak barrels that are the byproduct of Bourbon Whiskey).

Spiced Rum: These rums obtain their flavor through addition of spices and, sometimes, caramel. Most are darker in color, and based on gold rums. Some are significantly darker, while many cheaper brands are made from inexpensive white rums and darkened with artificial caramel color.

Dark Rum: also known as black rum, classes as a grade darker than gold rum. It is generally aged longer, in heavily charred barrels. Dark rum has a much stronger flavor than either light or gold rum, and hints of spices can be detected, along with a strong molasses or caramel overtone. It is used to provide substance in rum drinks, as well as color. In addition to uses in mixed drinks, dark rum is the type of rum most commonly used in cooking.

Flavored Rum: Some manufacturers have begun to sell rums which they have infused with flavors of fruits such as mango, orange, citrus, coconut or lime. These serve to flavor similarly themed tropical drinks which generally comprise less than 40% alcohol, and are also often drunk neat or on the rocks.

Over-proof Rum: is rum which is much higher than the standard 40% alcohol. Most of these rums bear greater than 75%, in fact, and preparations of 151 to 160 proof occur commonly.

Premium Rum: As with other sipping spirits, such as Cognac and Scotch, a market exists for premium and super-premium rums. These are generally boutique brands which sell very aged and carefully produced rums. They have more character and flavor than their "mixing" counterparts, and are generally consumed without the addition of other ingredients.

The Making of Rum
Unlike some other spirits, such as Cognac and Scotch, rum has no defined production methods. Instead, rum production is based on traditional styles that vary between locations and distillers.

Fermentation
Most rum produced is made from molasses. Within the Caribbean, much of this molasses is from Brazil. A notable exception is the French-speaking islands where sugarcane juice is the preferred base ingredient.
Yeast and water are added to the base ingredient to start the fermentation process. While some rum producers allow wild yeast to perform the fermentation, most use specific strains of yeast to help provide a consistent taste and predictable fermentation time. Dunder, the yeast-rich foam from previous fermentations, is the traditional yeast source in Jamaica. "The yeast employed will determine the final taste and aroma profile," says Jamaican master blender Joy Spence. Distillers that make lighter rums, such as Bacardi, prefer to use faster-working yeasts. Use of slower-working yeasts causes more esters to accumulate during fermentation, allowing for a fuller-tasting rum.

Distillation
As with all other aspects of rum production, there is no standard method used for distillation. While some producers work in batches using pot stills, most rum production is done using column still distillation. Pot still output contains more congeners than the output from column stills and thus produces a fuller-tasting rum.

Aging and blending
Many countries require that rum be aged for at least one year. This aging is commonly performed in used bourbon casks, but may also be performed in stainless steel tanks or other types of wooden casks. Due to the tropical climate common to most rum-producing areas, rum matures at a much faster rate than is typical for Scotch or Cognac. An indication of this faster rate is the angel's share, or amount of product lost to evaporation. While products aged in France or Scotland see about 2% loss each year, rum producers may see as much as 10%. After aging, rum is normally blended to ensure a consistent flavor. As part of this blending process, light rums may be filtered to remove any color gained during aging. For darker rums, caramel may be added to the rum to adjust the color of the final product.

Classic Rum Drink Recipes

Daiquiri
Originally the drink was served in a tall glass packed with cracked ice. A teaspoon of sugar was poured over the ice and the juice of one or two limes was squeezed over the sugar. Two or three ounces of rum completed the mixture. The glass was then frosted by stirring with a long-handled spoon.

Mai Tai (the original Trader Vics recipe)
2 oz of rum over shaved ice. Add juice from one fresh lime, 1/2 oz Orange Curacao, 1/4 oz Trader Vic's Rock Candy Syrup, 1/2 oz French Garnier Orgeat Syrup. Shake vigorously. Add a sprig of fresh mint.

Piña Colada
The Caribe Hilton Hotel in Puerto Rico claims that their bartender, Ramon "Monchito" Marrero created the Piña Colada on August 15, 1954 after spending 3 months perfecting the recipe. Another version of its origin is that in 1963, on a trip to South America , Mr Barrachina met another popular Spaniard and bartender Mr. Ramon Portas Mingot. Don Ramon has worked with the best places in Buenos Aires and associated with 'Papillon', the most luxurious bar in Carcao, and was also recognized for his cocktail recipe books. Pepe Barrachina and Don Ramon developed a great relationship. While working as the main bartender at Barrachina (a restaurant in Puerto Rico), Ramon mixed pineapple juice, coconut cream, condensed milk and ice in a blender, creating a delicious and refreshing drink, known today as the Piña Colada.

The Mojito
Cuba is the birthplace of the mojito, although the exact origin of this classic cocktail is the subject of debate. One story traces the mojito to the 16th century when the cocktail was known as "El Draque," in honor of Sir Francis Drake. If this is indeed true, the mojito could be considered as the world's first cocktail. The mojito was made with "tafia," a primitive predecessor of rum, with the other ingredients used to hide the harsh taste. The drink improved substantially in the 19th century, with the introduction of copper stills and the aging process that led to the modern form of rum.

When preparing a mojito, lime juice is added to sugar (or syrup) and mint leaves. The mixture is then gently mashed with a muddler. The mint leaves should only be bruised to release the essential oils and must not be shredded. Then rum is added and the mixture is briefly stirred to dissolve the sugar and to lift the mint sprigs up from the bottom for better presentation. Finally, the drink is topped with ice cubes and sparkling water, and mint leaves and lime wedges are used to garnish the glass.

"So, now ah'm goin ta put on me Tommy Bahama shirt, sunblock an' Maui Jim's then go relax wit' a cold cooool Caribbean libation. Ahh, when me got a cold rum drink in me hons...it's olways da same 'ting...nooo problem mon!"

Bon Appetit!

Lou

Sources daiquiri.se bartending-school.comv en.wikipedia.org
email@example.com://kitchenrap.blogspot.com/2015/05/yo-ho-ho-swashbuckling-history-of-rum.htmltag:blogger.com,1999:blog-5960372986439204329.post-26873344327539149042015-03-17T14:03:00.000-04:002015-03-17T11:42:32.485-04:00A St. Patrick's Day look at Irish Spirits

Irish Pubs
In Ireland there is no shortage of good pubs. They are famous the world over for their rowdy and vibrant atmosphere, good music, good drink and good food. You will find pubs to be very community orientated and a great way to meet the locals, learn some history and really experience the culture. You may even find an Irish pub that's actually the front living room of someone's house, with one or two pumps, a couple of bottles of spirits and maybe some chairs, although these kind of pubs are usually found in remote villages.

The custom of imbibing alcohol on St. Patrick's Day comes from an old Irish legend. Legends like this abound throughout the Irish communities and provinces and I cannot attest as to the veracity of this next tale. Nonetheless, as the story goes, St. Patrick was served a measure of whiskey that was considerably less than full. St. Patrick took this as an opportunity to teach a lesson of generosity to the innkeeper. He told the innkeeper that in his cellar resided a monstrous devil who fed on the dishonesty of the innkeeper. In order to banish the devil, the man must change his ways.
When St. Patrick returned to the hostelry some time later, he found the owner generously filling the patrons' glasses to overflowing. He returned to the cellar with the innkeeper and found the devil emaciated from the landlord's generosity, and promptly banished the demon, proclaiming
thereafter everyone should have a drop of the "hard stuff" on his feast day. Known as "drowning the shamrock" because it is customary to float a leaf of the plant in the whiskey before downing the shot, this custom is known as Pota Phadraig or Patrick's Pot.

Cider
Brewed from apples, this alcoholic drink has become very popular in recent years and is drunk by the pint like beer. Its higher alcohol content makes it more "effective" than most beer, while being served ice-cold as a refreshing drink. Drinkers beware! The most popular Irish cider is Bulmer's, named (for trademark reasons) Magner's in Northern Ireland.  Cream Liquor
Apart from the well-known "Bailey's Irish Cream," several similar liquors are available and targeted mostly at the female market. While the ingredients are basically the same, their proportions vary and so does the taste of these liquors. Normally drunk moderately cool, they are also available on ice or as a shot in black coffee.

Guinness

In 1759, Arthur Guinness leased the St. James's Gate Brewery and soon after began brewing the popular London porter. He and his family have never looked back. Hence, the porter or stout is synonymous with the family name now. No longer given away free to new mothers as a lukewarm restorative in Dublin hospitals but available on tap everywhere, Guinness is the quintessential Irish beer. And an acquired taste.

Irish Coffee
This beverage was invented shortly after the Second World War by an enterprising Irish barman as a means to revive the flagging spirits of transatlantic air passengers. It combines a good shot of Irish whiskey, steaming hot and strong black coffee, topped with thick double cream poured over the back of a spoon. An excellent restorative after a few miles of vigorous walking on a windswept beach.

Mead
Gone out of fashion slightly since the Viking raids, mead has made a comeback in the last few years as an alternative drink somewhere between beers and liquors. Combining the sweetness of honey with the bite of alcohol, meads are popular after-dinner drinks. The variety can be bewildering, some meads are similar to wine or beer, others are medium-strength liquors.

Other Beers

The Irish love their beers - every pub will serve a wide variety on draft or in bottles. Popular Irish beers are Murphy's Stout, Kilkenny and Smithwick's. English and Scottish "lagers" are preferred by the less discerning drinker in a hurry.

Poitín
This is the most Irish of drinks and could be described as a neat spirit distilled from whatever was at hand. More specifically the word refers to a strong spirit (on par with German schnapps) made from potatoes. Produced for centuries in moonshine stills up and down the country by tax-conscious enthusiasts. Today poitín (or poteen) can be bought legally and with fewer associated health hazards in most off-licenses.

Whiskey
There are several types of whiskey common to Ireland: Single Malt, Single Grain, Pure Pot Still and Blended. The Irish in turn learned about it, according to the Irish at least, from missionary monks who arrived in Ireland in the seventh century. Barley-based whiskey (the word derives from uisce beatha, the Gaelic interpretation of aqua vitae) first appears in the historical record in the mid-1500s when the Tudor kings began to consolidate English control in Ireland. Queen Elizabeth I was said to be fond of it and had casks shipped to London on a regular basis. Irish whiskeys, both blended and malt, are usually triple distilled through both column and pot stills, although there are few exclusively pot-stilled brands.

Irish Pure Pot Still Whiskey is generally labeled as such. Otherwise, Irish whiskeys are a mix of pot and column-distilled whiskeys. Irish Malt Whiskey is likewise so designated. Standard Irish Whiskey is a blend of malt and grain whiskeys. Popular both in neat and mixed forms. Several well-known brands are available, the most popular being Old Bushmills, Tullamore Dew, Power's, Paddy's and Jameson's. Whiskeys are available in blended form or as single grain and single malt pure produce. Tourists should take note that high taxes make Irish whiskey more expensive in Ireland than in a lot of other countries.

Irish Wines

That's right you read that correctly. The European Commission has now officially listed Ireland as a wine producing country. David Llewellyn's Lusca Vineyards, on the north Dublin coast, is growing cabernet sauvignon, merlot and several other grape varietals along with the rondo grape, a hybrid cross of Zarya Severa and St. Laurent. His vinyard originally planted German vines, bred especially for cooler climates, including Madeleine Angevine and some Pinot Noir. Llewellyn thinks that while the denizens of Burgundy and Bordeaux might not be trembling, there is real potential for a serious winery in Ireland. The Lusca wine range includes a red made from a blend of David's Cabernet Sauvignon and Merlot grapes, and two crisp, dry varietal wines from Sauvignon Blanc or Chardonnay. The whites are refreshing and youthful, while the red can be drunk at around two years, but has the capacity for aging on to produce a much more sophisticated taste.

~

Well there you have it. I hope that you have enjoyed our trip through Ireland and its spirits. Don't forget when enjoying yourself this St Patrick's Day, be careful and drink responsibly.....Bon..Appe..What? What's that you're on about now...? Oh, okay....Tis' a yarn you'll be wanting to hear now, eh ? Well then, I'll be leavin ya with this:"

A Texan walks into a pub in Galway, Ireland and raises his voice to the crowd of drinkers. He shouts, 'I hear y'all Irish can really drink. I'll give $500 American dollars to anybody in here who can drink 10 pints of Guinness back to back.' The room is quiet and no one takes of the Texan's offer.

From a table in the back, Paddy Murphy gets up and leaves the bar. Thirty minutes later, he re-enters the pub and taps the Texan on the shoulder. 'Is your bet still good?' asks Paddy. The Texan answers, 'Yes,' and he orders the barman to line up 10 pints of Guinness. Immediately, Paddy downs all 10 pints of beer, drinking them all back to back. The other pub patrons cheer and the Texan sits down in amazement.

As he hands the Irishman the $500, he asks, 'If y'all don't mind me askin', where'd you git to for that 30 minutes you were gone?' Paddy replied, 'Well now laddie......I wanted to take yer bet when ye first asked..........but just to be sure..............I went to the pub down the street to make sure I could do it before I said yes.'

Bon Appetit & a very Happy St. Patrick's Day to you all.

Lou

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