So summer is here, and there is always a dilemma of what to drink on a hot summer's day. Yes, a cold lager is refreshing, but sometimes it's nice to have something different, and lager is a bit much fattening liquid. Wine is perfect for a summer's day. In this article, we will cover some great summer wines, and also give you a few ideas of how to serve it to make it extra special.
The first thing that comes to mind when talking about wines to drink in the summer is Sauvignon Blanc. This crisp, dry wine is perfect for summer drinking, just make sure you chill it well to get the optimum out of it. When looking for a Sauvignon Blanc, look for one that comes from New Zealand, as this white wine offers something a little more special. These wines are the best types of wine created from this grape, and the most applauded ones are the ones from the Cloudy Bay or Marlborough areas of New Zealand.
But what if you're not too keen on dry white wine?
There are some really good German sweet white wines which, when chilled, are refreshing and add something completely different to the norm.
Also, a Portuguese friend of mine keeps her red wine in the fridge too. She doesn't like white wine, and swears by a chilled red wine instead, which is great in the Algarve, where the temperatures get quite high.
For those of us not quite ready to chill our red wine, there is a middle ground. There are some spectacular ros
Thứ Bảy, 12 tháng 9, 2009
Thứ Tư, 9 tháng 9, 2009
Some Tips On Looking For The Best Culinary School Chicago-Kent Offer
It has been said by many pet food becomes tastier under cold weather conditions. If this is true, then the most delicious bit dishes can surely be found in Chicago, dubbed as the Windy City. Indeed, the state of Illinois, and the city of Chicago, in particular, has been the home of culinary connoisseurs, given the diversity of delicacies offered in this place. This has inspired quite a number of its residents to take up some cuisine lessons, and the search for the best culinary school Chicago hosts has commenced.
If you were one of the people looking for the best culinary school Chicago-Kent offer, here are the top three choices, you should he considering.
Cooking and hospitality Institute of Chicago
361 West Chestnut
Chicago, IL 60610.
The cooking and hospitality Institute of Chicago is a well renowned school. Not only does it offer some unique programs and a decent preparation of distinctly unique European delicacies, the center also teaches the basics and techniques that can be employed in proper catering. This was borne from the institute's commitment to excellence in molding its students to be great chefs and well-rounded restauranteurs. Financial aid is available for students who will qualify.
Kendall College
900 N. North Branch St.
Chicago, IL 60622.
Kendall College actually offers to culinary schools Chicago can be proud of: The Les Roches school of Hotel management, which offers a BA degree; and the school of culinary arts, which offers degrees in BA in culinary arts. A ass culinary arts, AAS accredited program, AAA is baking and pastry and a culinary certificate program. Both have a variety of programs that would greatly help hopeful chefs hone their craft. This college boasts the entire city of Chicago as their laboratory, the schools. In this college put a premium on a fully immersive or experience to allow the student to acquaint himself with the intricacies of the culinary profession through some opportunities for practical applications. Financial aid in the form of loans, grants, scholarships and work are available for qualified students as well.
Washburne Culinary Institute
Kennedy -- King College
6800 S. Wentworth Ave.
Chicago, IL 60621
(773) 602-5000.
One new culinary school, Chicago is quite proud of, the Washburne culinary Institute is part of the Kennedy King College. It offers advanced certificates and full degrees for the culinary arts, which can be completed within 48 weeks and 80 weeks respectively. The Washburne culinary Institute is committed to premium culinary education at a very reasonable price. It aims to arm its students with the knowledge and skills necessary for them to be competitive in the food industry financial aid is likewise available for qualified students.
If you were one of the people looking for the best culinary school Chicago-Kent offer, here are the top three choices, you should he considering.
Cooking and hospitality Institute of Chicago
361 West Chestnut
Chicago, IL 60610.
The cooking and hospitality Institute of Chicago is a well renowned school. Not only does it offer some unique programs and a decent preparation of distinctly unique European delicacies, the center also teaches the basics and techniques that can be employed in proper catering. This was borne from the institute's commitment to excellence in molding its students to be great chefs and well-rounded restauranteurs. Financial aid is available for students who will qualify.
Kendall College
900 N. North Branch St.
Chicago, IL 60622.
Kendall College actually offers to culinary schools Chicago can be proud of: The Les Roches school of Hotel management, which offers a BA degree; and the school of culinary arts, which offers degrees in BA in culinary arts. A ass culinary arts, AAS accredited program, AAA is baking and pastry and a culinary certificate program. Both have a variety of programs that would greatly help hopeful chefs hone their craft. This college boasts the entire city of Chicago as their laboratory, the schools. In this college put a premium on a fully immersive or experience to allow the student to acquaint himself with the intricacies of the culinary profession through some opportunities for practical applications. Financial aid in the form of loans, grants, scholarships and work are available for qualified students as well.
Washburne Culinary Institute
Kennedy -- King College
6800 S. Wentworth Ave.
Chicago, IL 60621
(773) 602-5000.
One new culinary school, Chicago is quite proud of, the Washburne culinary Institute is part of the Kennedy King College. It offers advanced certificates and full degrees for the culinary arts, which can be completed within 48 weeks and 80 weeks respectively. The Washburne culinary Institute is committed to premium culinary education at a very reasonable price. It aims to arm its students with the knowledge and skills necessary for them to be competitive in the food industry financial aid is likewise available for qualified students.
Thứ Sáu, 4 tháng 9, 2009
Put That Steak Knife to Work on a Mouth Watering Rib Eye Steak - Rosemary and Basil Recipe
The wife and I sat down to one of the best rib eye steaks that I think I have ever cooked on the grill. I hate to brag, but they came out excellent. The only thing you need for this recipe is a good set of kitchen knives to include a good set of steak knives, a grill, a couple of rib eye steaks and a few ingredients.
You do not want to have to sharpen your steak knife after cutting your steak. So, you will want to make sure that your rib eye steaks are at room temperature before throwing them on the grill. The reason for this is that a cold or partially frozen steak will be a bit tough in cooked on the grill before reaching room temperature.
Now, put your steak knives and rib eyes aside and grab a piece of tin foil. You should fold the tin foil, doubling it, and make sure that the piece is about ten by ten inches. Take a garlic clove and remove the paper outer protection from the bulb. Do not break the bulb up. Just set that in the middle of your foil. Arrange the foil around the bulb in the form of a cup. Sprinkle basil and rosemary over the garlic and then add some oil; I prefer olive oil.
You may want to use your steak knife to spread the garlic clove open a little bit, but do not break it apart. Just allow the oil to get inside of it. Once this is completed, wrap the clove up completely and set it on the grill. You will need to cook this clove for about thirty minutes. You can cook it while you cook your steaks.
Now, prepare your rib eye steaks. You will not need to cut your steak or trim any fat with your steak knife. I leave my steaks the way they come before grilling due to the fact that the grill will melt down some of the fat.
I season my steaks with salt and pepper for this recipe as the garlic will provide a lot of the seasoning flavor. You have two choices when it comes to cooking your steaks and I do both not preferring one to the other. You can sear you rib eyes by pan searing them in hot oil on each side four about forty five seconds, or you can throw them straight onto the grill without searing.
May I suggest a couple of corn on the cobs to go with your meal? I love grilled corn on the cob. There are a dozen ways to make it, but I like to keep it simple. I wash of the corn leaving the husk on it and throw it on the grill just like that. I leave the husk on to protect the kernels from burning or drying out while cooking.
You may want to take your steak knife and cut the end of the corn off where it was attached to the plant. That is up to you but if you have a small grill and need the room, it may be a good idea.
Throw the corn on the grill with your garlic in foil. Now the corn will need to cook for only about fifteen to twenty minutes. Ensure that you have a pair of thick glow to pick the corn up and remove the husk when it is done. You can check the corn every now and then by pulling back the husk near the top and penetrating one of the kernels with your steak knife. If it is full of fluid, then it is ready.
Put you steak knife aside and throw your steaks on the grill. They will need to cook for about ten to fifteen minutes for medium rare; which has the most flavor in my humble opinion. Or you can cook them an additional five minutes or so for medium and well done.
It is fine if the flames grow and lick your steaks a bit. This will not hurt them and in fact will add a bit more flavor to the meat. It will also give your steaks those nifty looking grill marks. If things get out of control and your grill starts to look like a blazing inferno, squirt the flames lightly with a water filled squirt bottle. Once everything is done, remove it all from the grill.
Take your steak knife and cut into one of the rib eyes and check to ensure that it is cooked to your liking by observation. Then, open the foil up and remove the garlic. You will want to use a fork to mash the garlic cloves into the steak. Remove any of the papery coverings that come off on your steaks. Then, pour the oil and spices over your steaks that remain in the foil.
Wear your thick gloves to remove the husk from the corn. Butter them up real good and slap them on your plate next to your steaks and pick your favorite side item to add to the plate. Sit down with your significant other, your favorite steak knife and dig in.
You do not want to have to sharpen your steak knife after cutting your steak. So, you will want to make sure that your rib eye steaks are at room temperature before throwing them on the grill. The reason for this is that a cold or partially frozen steak will be a bit tough in cooked on the grill before reaching room temperature.
Now, put your steak knives and rib eyes aside and grab a piece of tin foil. You should fold the tin foil, doubling it, and make sure that the piece is about ten by ten inches. Take a garlic clove and remove the paper outer protection from the bulb. Do not break the bulb up. Just set that in the middle of your foil. Arrange the foil around the bulb in the form of a cup. Sprinkle basil and rosemary over the garlic and then add some oil; I prefer olive oil.
You may want to use your steak knife to spread the garlic clove open a little bit, but do not break it apart. Just allow the oil to get inside of it. Once this is completed, wrap the clove up completely and set it on the grill. You will need to cook this clove for about thirty minutes. You can cook it while you cook your steaks.
Now, prepare your rib eye steaks. You will not need to cut your steak or trim any fat with your steak knife. I leave my steaks the way they come before grilling due to the fact that the grill will melt down some of the fat.
I season my steaks with salt and pepper for this recipe as the garlic will provide a lot of the seasoning flavor. You have two choices when it comes to cooking your steaks and I do both not preferring one to the other. You can sear you rib eyes by pan searing them in hot oil on each side four about forty five seconds, or you can throw them straight onto the grill without searing.
May I suggest a couple of corn on the cobs to go with your meal? I love grilled corn on the cob. There are a dozen ways to make it, but I like to keep it simple. I wash of the corn leaving the husk on it and throw it on the grill just like that. I leave the husk on to protect the kernels from burning or drying out while cooking.
You may want to take your steak knife and cut the end of the corn off where it was attached to the plant. That is up to you but if you have a small grill and need the room, it may be a good idea.
Throw the corn on the grill with your garlic in foil. Now the corn will need to cook for only about fifteen to twenty minutes. Ensure that you have a pair of thick glow to pick the corn up and remove the husk when it is done. You can check the corn every now and then by pulling back the husk near the top and penetrating one of the kernels with your steak knife. If it is full of fluid, then it is ready.
Put you steak knife aside and throw your steaks on the grill. They will need to cook for about ten to fifteen minutes for medium rare; which has the most flavor in my humble opinion. Or you can cook them an additional five minutes or so for medium and well done.
It is fine if the flames grow and lick your steaks a bit. This will not hurt them and in fact will add a bit more flavor to the meat. It will also give your steaks those nifty looking grill marks. If things get out of control and your grill starts to look like a blazing inferno, squirt the flames lightly with a water filled squirt bottle. Once everything is done, remove it all from the grill.
Take your steak knife and cut into one of the rib eyes and check to ensure that it is cooked to your liking by observation. Then, open the foil up and remove the garlic. You will want to use a fork to mash the garlic cloves into the steak. Remove any of the papery coverings that come off on your steaks. Then, pour the oil and spices over your steaks that remain in the foil.
Wear your thick gloves to remove the husk from the corn. Butter them up real good and slap them on your plate next to your steaks and pick your favorite side item to add to the plate. Sit down with your significant other, your favorite steak knife and dig in.
Thứ Ba, 1 tháng 9, 2009
Grinding at Home Using a Burr Coffee Grinder
It is the most common type of coffee grinder available, compared to those coffee grinders that rely on the chopping method to produce ground coffee. The burr style of grinding is renowned for its ability to produce uniformly ground beans. This is very important since uniformly ground coffee offers an even surface area to extract from while brewing your coffee.
In addition, when brewing espresso, the burr coffee grinder supplies uniformly ground coffee that allows for an easier wetting and packing of coffee grounds in the espresso machine. What can a burr coffee grinder do for you? Well, conical burr grinders can grind quite finely at a consistent pace while keeping aroma intact the most.
The sophisticated design of its steel burrs permits a high gear reduction to reduce grinding speed. Aroma is preserved at an optimum level since less speed means less heat filters to the ground coffee. Burrs are the main feature of a high-quality grinder with the conical burr type being the best. Burr coffee grinders are ideal for any kind of coffee machine (such as French Press, Percolators, Drip and Espresso) due to the variety of grind settings.
You may opt to buy higher-end conical burr grinders to create Turkish coffee since these grinders have an extra fine grind to them, with grinding speed usually below 500 rpm. Those burr grinders featuring disk type burrs have a faster grinding speed compared to conical burr grinders. Though they do produce more warmth in the coffee by using speeds of 10,000 to 20,000 rpm, these grinders are deemed the most economical at producing consistently ground beans via a comprehensive range of applications.
They are perfect for the majority of home pump espresso makers. Still, their grind is not as fine as those produced by conical burr grinders. You should also consider ease of cleaning, safety, noise and static when shopping for a burr coffee grinder. For ease of cleaning, some models feature removable upper burrs and a cleaning brush so the grinding chamber can be reached.
For safety reasons, certain burr grinders will not start grinding until beans have been placed in the grinding chamber, whether or not the grinder is open or closed. Others will not grind until the bean container has been set properly in place. You may want to select grinders which are not so loud since the noise can be quite annoying.
As far as the static cling of the ground coffee is concerned, there are 2 steps to follow: when removing the grounds container for any type of burr grinder, tap it gently and take it out slowly; then when removing the blade grinding lid, again tap the top of the grinder and take away the lid slowly.
By analyzing these details and following them, you may be able to find the burr coffee grinder that is just right for you.
In addition, when brewing espresso, the burr coffee grinder supplies uniformly ground coffee that allows for an easier wetting and packing of coffee grounds in the espresso machine. What can a burr coffee grinder do for you? Well, conical burr grinders can grind quite finely at a consistent pace while keeping aroma intact the most.
The sophisticated design of its steel burrs permits a high gear reduction to reduce grinding speed. Aroma is preserved at an optimum level since less speed means less heat filters to the ground coffee. Burrs are the main feature of a high-quality grinder with the conical burr type being the best. Burr coffee grinders are ideal for any kind of coffee machine (such as French Press, Percolators, Drip and Espresso) due to the variety of grind settings.
You may opt to buy higher-end conical burr grinders to create Turkish coffee since these grinders have an extra fine grind to them, with grinding speed usually below 500 rpm. Those burr grinders featuring disk type burrs have a faster grinding speed compared to conical burr grinders. Though they do produce more warmth in the coffee by using speeds of 10,000 to 20,000 rpm, these grinders are deemed the most economical at producing consistently ground beans via a comprehensive range of applications.
They are perfect for the majority of home pump espresso makers. Still, their grind is not as fine as those produced by conical burr grinders. You should also consider ease of cleaning, safety, noise and static when shopping for a burr coffee grinder. For ease of cleaning, some models feature removable upper burrs and a cleaning brush so the grinding chamber can be reached.
For safety reasons, certain burr grinders will not start grinding until beans have been placed in the grinding chamber, whether or not the grinder is open or closed. Others will not grind until the bean container has been set properly in place. You may want to select grinders which are not so loud since the noise can be quite annoying.
As far as the static cling of the ground coffee is concerned, there are 2 steps to follow: when removing the grounds container for any type of burr grinder, tap it gently and take it out slowly; then when removing the blade grinding lid, again tap the top of the grinder and take away the lid slowly.
By analyzing these details and following them, you may be able to find the burr coffee grinder that is just right for you.
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