The Gourmet Cupboard

We have recently reviewed a lot of Chardonnays whose prices run from about $7 to the mid-fifties. Today’s wine is a kosher South African Chardonnay well within the $15 price range. The companion wine is an inexpensive Chardonnay from Chile.

Backsberg Cellars was chosen as one of the Top 100 Wineries of the Year by Wine and Spirits Magazine (New York). C. L. Back was a refugee from Lithuania who came to South Africa early in the 20th Century. He and his family have been making wine for almost a century only a few miles (about 10 kilometers) from Paarl in the Western Cape region of the country. They produce a variety of wine including kosher and organic, and some brandy. Like many wineries, they have a tasting room and a restaurant. Unlike many wineries they also run a culinary school.

OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.

Wine Reviewed Backsberg Chardonnay 2009 13.5% alcohol about $13 Let’s start by quoting the marketing materials. Description: Backsberg Estate has been producing fine wines since 1916. This unoaked Chardonnay is fresh and lively with lots of peach and melon fruit flavors leading to a long, creamy, soft finish. Enjoy alongside roast chicken with cinnamon, apricots, and apples; or pair it with salmon croquettes. And now for my review.

At the first sips this wine was elegant, almost ethereal, and slightly carbonated. The first meal was a quite dry honey and garlic barbecued chicken breast. In response the wine’s acidity stepped up. There were light fruits and later some honey. A moister barbecued chicken wing sharpened the Chardonnay’s acidity and I tasted white peaches. When it accompanied potatoes roasted in chicken fat, the wine showed delicious acidity and I tasted honey and lemon. In the presence of Moroccan style carrots with cumin and sliced green olives the wine may have been elegant but its fruit was cut short. Its pairing with fruit juice candy was fairly nondescript, but the Chardonnay maintained its acidity.

The next meal was vegetarian, starting with puff pastry and spinach appetizers. The wine was powerful, long, and elegant. The main dish was a zucchini, onion, portabella mushroom, tomato, and eggplant casserole that wasn’t nearly as tasty as it sounds. In response the Chardonnay was long and round, tasting of melons that should ripen in a day or two. This meal earned me two desserts. With fresh (out of season) strawberries, the Chardonnay was mouth filling at first but finished weaker With fairly good bittersweet chocolate this wine displayed nice acidity but not much fruit.

My final meal was an omelet with plenty of ground chilies. The Chardonnay was feathery with light lemons. It was elegant. With fresh tomatoes this wine picked up power, power that it lost when paired with roasted red pepper humus.

My first cheese was a yellow brick. The wine was round with nice acidity and light fruit. When paired with a more interesting Swiss cheese its acidity intensified. I tasted peaches that weren’t quite ripe.

Final verdict. I liked this wine and would be glad to buy it again. And I’ll be looking for other wines from this producer, and perhaps other unoaked Chardonnays. But don’t hold your breath waiting for a brandy review.

Levi Reiss has authored or co-authored ten computer and Internet books, but drinking fine Iwine with good company. He loves teaching computer classes at an Ontario French-language community college. His global wine website www.theworldwidewine.com features a weekly review of $10 wines. His European travel website is http://www.traveleuropetravel.com .

Food is changing. There is a return to all natural foods, from farm to table, instead of the cheap processed food products, subsidized by the government during the 20th century to allow Americans to eat affordably. Today food is more expensive, especially locally grown food, due to the labor the farmers put in, which you can taste – free of pesticides and machine grown oils – and the fact that this food doesn’t last quite as long since it’s subject to insect attacks, which means the farmers have to produce more in order to subsist.

The benefits of organic food are many. For one, supporting locally grown food means supporting farmers in your area, which boosts the local economy. Then there’s the taste. An organic apple or tomato is juicier and sweeter than a pesticide-produced one. And the chemicals used to keep fruit fresh and ready to ship to market can also cause cancer, Alzheimer’s and other birth defects. Organic foods also meet stricter standards than normal foods, so you don’t have to worry about where they come from.

Our wetlands stay clean and our soil stays healthy thanks to the absence of chemicals, both of which are vital to the environment and feeding the next generation. Organic foods also protect the land, adhering to boundaries and letting animals continue to live off it, which is especially good for those endangered species we still have to protect. And without genetic engineering, diversity remains possible. Tastier bananas have long been extinct due to the monopoly of the UFC. There are so many colors and shapes of organic heirloom tomatoes! Why settle for the bland-tasting plum tomatoes you see at the store?

Once you start buying organic it’s easy to continue. You taste the difference and see all the different foods you can choose. During the winter, stick to leafy greens: chard, spinach, and Brussels sprouts; hearty colored vegetables like squash, yams, and sweet potatoes; and plenty of fruits, such as pomegranates, papaya, and grapefruit. Find your likes and don’t be afraid to experiment with new fruits and veggies. Eating organic is more than a choice to eat better food; it’s a lifestyle change. It shows that you care about what you put into your body and you’re willing to pay a little more for it. That may or may not mean you’ve cut out junk food, but at least is shows that you’re ready to respect yourself when it comes to what you eat.

Gourmet Guru has plenty of green foods. They also have farm to table all natural food.

There is certainly nothing like the taste of fresh loaves of bread. With the credit crunch biting plus the cost of products increasing, perhaps you may have thought about producing your own bread. Homemade bread is much more healthy when compared to shop bought bread. on the other hand it can be quite a trouble to make by yourself. Which is exactly where a bread machine is very useful. Numerous manufactures provide bread machines, with numerous of them having many diverse models each with unique functions. Here i have rounded up my best 5 based on all the bread maker reviews I’ve written.

1. Panasonic SD-RD250 Automatic Bread Maker with Fruit/Nut Dispenser

My own personal bread maker, it provides a mode for every thing you could think of. It also has without a doubt one of the very best included recipe books I have yet to read. My favourite could be the recipe for Pizza dough! It gets an average rating of almost five stars on amazon

2. Zojirushi BB-CEC20 Home Bakery Supreme 2-Pound-Loaf Breadmaker, Black

Lots of bread maker reviews label this the ‘Rolls Royce of Bread Makers’. It has twin kneading blades so it creates an even bigger loaf. Many individuals also prefer the sleek chrome steel looks instead of the plain white that most bread makers appear to be produced in. It gets an typical rating of nearly five stars on amazon,

3. West Bend 41300 Hi-Rise Electronic Dual-Blade Breadmaker

The most effective mid-range bread makers on sale. It gives reliable results with excellent bread. Even though it does not include the attributes of the Panasonic, many people discover that they simply don’t have to have them. It even has a timer which can be set for as much as 12 hours to ensure that it is possible to wake up to the odor of fresh bread. It gets an average rating of four stars on amazon.

4. Breadman TR520 Programmable Bread Maker for 1-, 1-1/2-, and 2-Pound Loaves

For those on a more restrictive budget I recommend this machine. While the user manual might be better, a bit of testing it is actually possible to obtain some pretty excellent loaves. Another plus is that it can make huge two pound loaves, even several of the higher end machines can’t do that! It gets an average rating of 4 stars on amazon.

5. Panasonic SD-YD250 Automatic Bread Maker

Lastly….. it is a different Panasonic machine! They truly are excellent. This 1 is similar to the1st place machine but lacking a couple of the additional attributes. Lots of people discover these unnecessary anyway. I know I rarely use the nut dispenser (tip: you are able to put them in at the beginning anyway). It gets an average rating of almost five stars on amazon.

Those with families or who live with roommates know that the kitchen can be a hazardous zone for people with a gluten allergy. Cross contamination can be difficult to avoid if you’re not careful. But just like you don’t want to walk into a kitchen with nothing but gluten rich foods, your family doesn’t necessarily want to be forced into eating nothing but gluten free products. It’s all about compromise and learning to work together so that everyone is healthy and happy.

While you may first be tempted to only stock the kitchen with gluten free pasta, snacks, and bread, it’s really not fair to the others in the household. Not to mention it’s unrealistic. If your child is the one with the allergy, he needs to learn that he has to make food choices in life and he’s often going to be in situations where there is way more gluten food than not. As long as you keep a good balance of both, you’re showing your family there are many tasty options on both sides of the food spectrum.

The biggest concern in the kitchen is cross contamination and everyone has to be conscious of it. All it takes is one little mistake and the food is compromised and someone could get sick. If preparing two separate meals, work in two separate areas. If you have to share space, don’t share cookware and utensils. Once you use the same spoon in the regular meal as the one that is gluten free, you have just ruined the meal. Now this does not imply that you have to buy two sets of everything -which some people actually do. You and your family just need to be meticulous about cleaning kitchen items. It’s rather easy to get gluten off of most items, especially non-stick. One exception is for colanders and pasta servers. Pasta often leaves a residue that is hard to scrub off. Clearly label these items.

How you store food is also important. You never know when a crumb from the regular cookies might fall onto the box of gluten free cookies. Just don’t risk it and keep food in both the refrigerator and pantry separate. When storing items in containers, ensure they are properly sealed and protected.

The kitchen is always the hub of all activity, especially for holidays and dinner parties. Most people like to be helpful with the cooking but this can be a scary offering when one is worried about gluten. Before you tell helpful guests they absolutely cannot help, try teaching them the rules of gluten free food. Spreadable food is the toughest to worry about. If people need a dollop of mayo, tell your guests to shake it off the spoon but don’t spread! Use a separate utensil for spreading so crumbs do not enter into the jar.

With proper rules and techniques firmly implanted into your family’s minds, your kitchen will no longer be a danger zone for your gluten free products and your health.

Gluten Free Palace is your online shop for a wide variety of gluten free foods including gluten free recipes, gift baskets and other gluten free snacks.

There are many different choices available when it comes to coffee machines. They are for sale in so many different styles, sizes, and brands. If you use k cups or Keurig cups, your choices are much fewer. A k cup is a single serving of coffee that has recently become hugely popular. Everything is contained in the pre packaged cup for easy use and disposal. If you want to enjoy k cups, you will need a Keurig coffee maker. They have four main choices that are for sale. They are the mini, the B40, the Keurig B60, and the Keurig B70. I will discuss these various Keurig coffee makers and point out their different features in this article.

First is the mini plus brewing system. This machine is available in three different colors, black, red, or silver. It offers you a choice of three different cup sizes and can brew a drink in under two minutes. It has a single use water reservoir and it is also very compact in size. The drip tray is removable for easy cleaning and to allow larger cups to fit beneath it. This is a good choice for traveling or if you are short on counter space.

Second is the b40 Keurig coffee maker. This model is a little larger than the mini. It has a 48 ounce water reservoir and quiet brew technology. This maker lets you choose from two cup sizes. It also has the removable tray and auto shut off features.

Third is the Keurig b60 coffee maker. This machine can brew a cup in under one minute. It features chrome accent pieces and a blue LCD display that is very easy to read and well lit. You can also program the water temperature with this machine which is a nice feature. This also offers three cup size choice and a removable tray. It has a 48 ounce water reservoir. It also has an energy saving auto turn off feature. This is great if you are forgetful.

Last is the Keurig b70 coffee maker. This is the largest of the four machines. It contains a 60 ounce water reservoir. In addition to that, you are offered a choice of five cup sizes with this model compared to three with the others. It has the easy to read LCD display and is fully programmable. Similar to the others it has the quiet brew technology and auto shut off. This is a great machine for the serious coffee drinkers. Whatever choice you decide on, any Keurig coffee maker is a great machine.

Kefir is in fact a fermented milk drink that originally began with shepherds coming from the Northern Caucasus area, who discovered that fresh milk maintained in leather-based bags could sometimes ferment in to an bubbling and foaming drink. It is made by inoculating goat, sheep, or cow’s milk with kefir grain. Traditional kefir was created in skin bags that had been strung up near a doorway; the tote would simply be bumped by any person which moved through the entrance making the milk and kefir grain adequately combined. The grains are a range of yeasts and bacteria inside a matrix of sugars, protein, and lipids, and also this symbiotic matrix will create “grains” that resemble cauliflower. Because of this, an intricate and really diversified range of lactic acidity bacteria’s and yeasts are obtainable coming from those grains.

Kefir grains have a water dissolvable polysaccharide referred to as kefiran, which produces a rope-like feel as well as consistency in the mouth; appear in tones starting from white to yellow-colored; and often grow to the size of walnuts.

Standard water kefir is usually fermented far better at quite ambient temperature ranges, usually through the night. Fermentation using the lactose produces a bitter, bubbly, relatively alcoholic beverage, with a consistency comparable to slim natural yogurt. Kefir was fermented by really small dairies at the beginning of the 20th century, and they also achieved alcohol levels which varied between 1% to 2%, but when kefir produced in an industrial way using modern day ways of manufacturing, it contains less than one percent alcohol, possibly as a result of lessened fermentation period. Creation of traditional kefir requires a basic range of the kefir grains, which are incorporated with the liquefied one and they continue to ferment. Kefir grains cannot be made from scratch, however the grains develop throughout fermentation, and extra grains are created. Kefir grains can be purchased from or even nicely donated by other farmers.

The original, or artisanal, approach to producing kefir is done by quickly placing kefir grains (2-10%) into the milk in a very loosely protected acid proof pot that’s typically agitated several times each day. It isn’t packed to capacity, which allows area for some growth as the kefiran and co2 gas produced results in the liquefied degree to rise. In the event the pot isn’t light proof it ought to be put in the darkness to prevent decline of the inhibition and also vitamins.

After the fermentation time period which usually continues about twenty four hours, ideally at around 20-25oC (68-77oF), the grains are removed from the fluid by using a filter and then put-aside being the starter for a new amount of liquid. The temperature range throughout fermentation is not essential so long as it’s not more than one which will remove the culture (about 40oC / 104oF), or a whole lot under 4oC (3oF) where the procedure will stop. The fermented fluid that contains live microflora in the grain, can certainly be consumed like a beverage, found in tested recipes, or perhaps kept for several days to endure a slower supplementary fermentation that additionally sours and also thickens the liquid.

You can also purchase coconut water kefir.

A lot of time is spent eating. And if not eating, then thinking about what you’re going to eat, where you’re going to eat and who you’re going to eat with. Depending on your mood, budget and timeframe you might opt for anything from classy Asian fusion cooking in a trendy restaurant with a great cocktail bar to a burger shack around the corner from your office. Somewhere along the way we develop our favourites, which might include:

1. Classic steak house:

In Geneva it’s called Entrecote and in London and Paris it’s called Relais de Venise. What is it? It is French cuisine at its best and most simple. The menu is this: a green salad with toasted walnuts to start followed by steak, sliced and served however you like, with a secret sauce and fries. Wine and drinks are separate as are deserts. The best part? They come back to your table with seconds of everything. Prices are affordable and the food is guaranteed to be delicious.

2. Asian Fusion Tapas:

For those of you who like trying new things, Asian fusion tapas-style dining is a fabulous option. The dishes tend to include everything from curries to sea food, noodles and creative salads. There are light or heavy choices and all food is fabulously paired with cocktails. These kinds of restaurants are typically decorated in a fun, contemporary style and are frequented by super trendy people.

3. Your friendly, local grocer:

No time for cooking and cocktails? Then your favourite lunchtime spot might very well be your local grocer. He’s got great prepared salads and sandwiches, a wide range of drinks and fresh fruit for dessert. He might even make cappuccinos! The prices are right, the service is speedy and the food won’t leave you feeling guilty all afternoon.

4. Mom’s home cooking:

You can travel as far and wide as you like, spend all the money you have on one meal, still there are few things that can top a home cooked meal. Not only is the food fresh and the fats and salts kept to a minimum, but you get to enjoy it all in the comfort of a home. You can cosy up with a friend under a garden parasol and cheers to the summer, you can stay as late as you like, drink as much as you want and go back for seconds without it showing up on the bill.

Where would you rather be dining?

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Most people who enjoy the benefits of a water softener would never choose to go back to hard water. Once they get used to water than gives a luxurious lather, ensures soft towels and clothing, keeps chrome surfaces shiny and glass sparkling, it is very difficult to go back to hard water.

If you live in a hard water area without a water softener you may have become so used its effects that you may have learnt to just accept them. Hard water means scale building up around taps, in sinks, chrome pipes and shiny surfaces. It means much more soap, shampoo or detergent is required to get a decent lather. Hard water is tougher on the skin, hair and clothing. It may form a scum deposit on your hot beverages and ugly bath rings!

Many problems caused by limescale are not directly visible. It causes the furring up of pipes, boilers and heating elements by leaving deposits of calcium carbonate. These deposits reduce the efficiency of heating elements as more power is needed to heat through the scale. This results in more electricity being used than is necessary and consequently higher fuel bills. The damage caused to the element means that it will need replacing if not de-calcified regularly further adding to parts and maintenance costs.

Untreated water will cause problems to dishwashers, washing machines, espresso machines and other equiment. It will clog up pipes in plumbing and central heating systems, again reducing efficiency and adding to costs and attract expensive repair bills.

Soft water however, means luxurious soapy lather using only a small quantity of soap or detergent. It ensures softer sheets, smoother feeling clothing and fluffy bath towels. Soft water is kinder to the skin and hair too. It means no ugly smear marks on glass and chrome surfaces. Softened water protects showers and taps from furring up, and from appliances from the costly effects of limescale deposits.

It seems odd that only a small number of people who invest in a new bathroom suite consider fitting a water softener. A costly bathroom suite will only look good for a month or so before hard water has its evil way. Very soon the shower head will clog up, ugly white marks appear on glass and chrome surfaces and scale starts to appear in sinks and around taps.

To sum up, a water softener will save on cleaning materials, soap and detergents. It will ensure surfaces remain clean and shiny. It will protect electrical appliances (using water) from damage and maintain their efficiency. A water softener will also protect plumbing and central heating systems and make clothing, hair and skin feel softer.

Compared to the savings in materials, improved electrical efficiency and reduced repair bills, it seems strange that many households do not have a water softener installed. Once they have however, they will never go back to hard water!

Coffee cherries are red and are picked by hand from the coffee tree at the plantation. Machinery cannot be used to harvest the coffee cherries as the coffee plant is unusual in that a typical branch will contain both ripe and unripe berries at the same time. New berries continue to grow and ripen at different times. These berries contain the coffee beans inside.

Usually there are only two beans per cherry. In its raw state the coffee bean is green. In fact for over two hundred years coffee was drunk cold, rather like wine. The berries were steeped in warm water and the liquor drank cold. It was not until much later that somebody had the great idea of roasting the beans.

Raw green beans contain a lot of protein, water, sugar and caffeine. The green beans are not very tasty at all! It is only during the roasting process that reactions occur to produce the distinctive coffee flavour and smell we all love.

Roasting the beans drives off much of the water content, making the batch of coffee beans lose weight. Roasting also causes an increase in volume, making the coffee less dense.

The temperature of the coffee beans increase as the external heat is applied. Roasting starts as the temperature approaches about 200 degrees centigrade. Different types of coffee beans differ in moisture content, so the temperature and duration of the roasting process may differ slightly. As the intense heat breaks down the starches, caramelization occurs, which converts the starches to sugars. The sugars begin to brown which alters the colour of the bean to that of the lovely golden brown colour of which we are all familiar.

As the roasting process continues aromatic oils are produced and acidic compounds weaken. Caffeol is one of the oils produced that is largely responsible for the distinct aroma and flavour of roasted coffee.

The length of time the beans are roasted depends on the type of bean, degree of roast required, the equipment used and the quantity of beans. It could be anything from 5 minutes to half an hour. It is a highly skilled job and commercial coffee roasting plants take great care in recruiting and training their coffee roasters.

Some coffees are medium roasted, others dark or very dark roasted. In general terms, the longer the roasting process, the darker and stronger the coffee produced.

Medium roast coffee is very popular and produces a pleasant tasting medium strength coffee. It is commonly consumed at breakfast time or during the daytime. It can be enjoyed black or with cream. Medium roasted coffees are popular in all types of coffee machine, except the espresso machine which needs a darker, stronger roast.

Medium to dark roast coffee are roasted for that little bit longer. It produces a fine tasting beverage not unlike medium roast, but with a slightly stronger and heavier flavour.

Dark roast coffee is roasted for the longest and produces a much richer and darker coffee that is normally best enjoyed after meals. It is the preferred choice for espresso coffee.

Any sort of modern day kitchen area just isn’t complete without a kitchen sink! In spite of most up-to-date kitchen areas combining dishwashers, the kitchen sinks is always an element of any kitchen design, due to it is easy use for cleaning dishes, and also giving you a fresh indoor water supply for drinking.

Kitchen sinks may be built from many various supplies, each capable to accentuate any variety of kitchen you could have. For instance, you could choose from a range of metals which includes copper, brushed aluminium, brass as well as steel. Despite the fact that metal sinks do give a extremely modern style to the kitchen area, and they are aesthetically desirable, they do call for a lot more maintenance to maintain their condition. Stainless steel is extremely well known within business premises, faculties and also medical centers because it is super easy to keep clean.

Some other kitchen sink materials include enamel that’s extremely popular due to it’s tough wearing properties, marble, ceramic, plastic, stone and concrete and even glass. The material you decide on is totally dependant upon your own personal choice, nonetheless it also must suit your present kitchen design.

Once you’ve picked the material for your kitchen sink, you then simply need to determine the exact design. Kitchen sinks can be bought in single bowl, twin bowl and also three bowl designs. The main bowl of any kitchen sink is often deep enough to provide space for dishes and other kitchen items, as opposed to the second, bowl is usually much more smaller, plus much more shallow, and it is suitable for brief rinsing of dishes or utensils, or perhaps to supply a small area for preparing vegetables. If the sink incorporates a 3rd bowl, this may be a comparable size to the main bowl, and acts as an additional cleaning or storing facility for the dishes.

Most kitchen sinks come with the drain positioned near the rear base of the sink, or at times within the corner. This really is to enhance the amount of space inside the underside cupboard where the sink is actually positioned, because all plumbing as well as pipework is usually set on the wall as opposed to using up plenty of room down the middle of the cabinet. However, such configurations will not allow space for waste disposal devices, so you ought to bear this in your mind when shopping for your own sink configuration.

Sinks can also be installed in diverse positions, such as counter-top or even submerged. This may naturally rely on the sort of kitchen sink you have decided, and also your design of kitchen, but inset kitchen sinks are getting rather more favorite in modern day kitchen areas.

If your kitchen area is a bit more compact, you can also buy sink designs that can be mounted straight into corners of your work space. Those tend to have slightly smaller bowls, but they are a powerful way to maximise work surface space within your kitchen. Of course, if this should not be a possibility, you could choose a single bowl square or even rounded style kitchen sink. There are also numerous designers with their very own range such as Blanco sinks

Once you’ve chosen your own sink, you should also determine the faucets you would like to fully utilise it. This can be individual taps for both hot and cold or a mixer tap. You may also install a water filtration system, delivering fresh, clear filtered water straight from the tap, that is ideal for places which will suffer from ‘hard water’.