If you are a big fan of tea, then you should have to visit The English Tea Store in which will without doubt be a big new for you. The site has anything about teas and anything that related to tea time moment. The English Tea Store has a wide collection of beautiful tea sets and teapots that would make the conversation piece on your tea time sessions be great, and could make you drink more tea as it is better for your health anyway.
And certainly a tea store is nothing without a tea. The English Tea store has many major brand names of tea types with everything from loose leaf to tea bags. They even have their own brand with high quality in different flavors. It would make a non-tea drinker want to have some cups of tea when they see those luscious flavors.
Tea time is an great moment to experience especially when it accompany with some snacks – it will surely make more enjoyable moments with your friends or families to spend quality time together.
The English Tea Store provides many British goodies to choose and they will go along with great tea they offer. They have biscuits, cakes and candies. Because it is near the holiday time, you may want to give their Christmas biscuits as a gift for your friends and family, and Christmas tea gift baskets for your children would be great.
12 eggs, lightly beaten
½ cup freshly grated parmesan
Freshly ground black pepper
500g broad beans, skin removed*, cooked and roughly chopped.
1 bunch rocket, stalks removed
5ml balsamic vinegar
20ml olive oil
50g parmesan, shaved
1. Combine egg, parmesan and pepper. Place in an oiled frying pan over a high heat. Add broad beans and reduce heat. Cook until eggs are almost set.
2. Toss rocket with vinegar and oil, then sit on frittata with parmesan. Serve immediately in pan.
*Shell beans. Put in boiling water for 3mins. Drain, run under cold water then remove skins.
Serving size: 1/2 cup bean mixture, one flour tortilla. Makes four servings.
• 2 cups canned black beans, rinsed and drained
• 2 cloves garlic, minced
• 1 onion, chopped
• 1/2 cup water
• 1/2 teaspoon chili powder, or to taste
• 1/4 teaspoon allspice
• Pepper to taste
• 4 (9-inch) low-fat flour tortillas
• 1/2 cup white or brown rice, cooked
• 4 tablespoons salsa
1. Coat a medium-size, nonstick pan with cooking spray. Sauté garlic and onion until lightly browned and softened.
2. Add beans, water, chili powder, all spice, and pepper. Heat until hot and most of the water has been absorbed.
3. Heat tortillas in oven or on burner. Put rice in each tortilla, then spoon in beans, and roll each tortilla up.
Serve with salsa.
Nutrition facts per serving Calories: 221 • Carbohydrates: 38g • Fat: 3g
Cholesterol: 0mg • Protein: 10g • Fiber: 9g • Sodium: 327mg
Food exchanges: 2 starch/bread • 1 lean meat
Grand Marnier Mussel Stew was a recipe that was created for a contest given to San Francisco chefs for alternate food creations for Thanks Giving. This mussel stew being an alternative for the traditional clam chowder.
The recipe is in two movements: a fume with mussels in alcohol and cream based soup with potatoes and vegetables.
• 4 tbsp. Butter
• ½ c Bacon or salt pork or barbecued tofu depending on your pleasure, chopped
• ½ c each carrots, celery, onions, mushrooms, parsley, chopped fine
• 2 cloves garlic, smashed & chopped
• 1 tbs. Each oregano & thyme
• Dash saffron, curry. & fresh cracked pepper
• 5 lbs. Mussels
• 1 cup each brandy and Grand Mariner
Melt the butter; put in the spices. meat or meat substitute, and sauté the vegetables in descending order of toughness. When onions are clear and carrots are soft, dump in Mussels. Don’t bother to clean the shells … adds more flavor. Pour in liquor cover to steam.
Remove Mussels when shells open and meat begins to coalesce. Don t over cook. Place in a pan to cool. Allow fume to simmer. You want to reduce the fume by ½. Remove Mussel meat from shells, discard beard, and save meat.
• 4 oz. Butter
• 1 slices Bacon. salt pork. or barbecued tofu, chopped
• 2 cup carrots finely grated
• 2 cup celery, onions, portabello mushrooms, parsley & cilantro, chopped course
• 3 cloves garlic, smashed and chopped
• 2 tbsp. Each oregano & thyme
• 2 c up 1 inch chopped, boiled red potatoes, aldente
• 2 qt. Whipping cream, or ½ & ½, or nondairy creamer—your preference
• 1 tsp. Each curry, saffron & pepper
• ½ cup flour
Melt butter in a 1-gallon soup pan. Put in ham meat and cook till clear. sauté vegetables in descending order of hardness. Save parsley & cilantro to the end. Mix in spices. When onions are clear mix-in the flour. When flour is well mixed add cream. Mix until smooth.
Add boiled potatoes. When Mussel Fume is to the desired concentration, filter it into this soup mixture. Do not pour the last of it for it contains the “enemy”, sand. Add parsley and cilantro at the end. As you serve add the 2 tbsp. of Mussel meat to each portion.
1 pkg frozen green beans — (16 ounce) 500g
1 pkt chicken broth — dry crytals
1 bunch scallion
2 lg garlic bulb
1/2 tsp ground ginger
1 tsp splenda
1 tbsp peanut butter — creamy
1/8 tsp sesame oil — chinese
In a 2-quart 2 litre microwave-safe casserole dish, combine green beans and broth granules. Cover and microwave on high for 4 minutes. Meanwhile,
slice white bulbs of scallion into rings and mine garlic. In small bowl, combine ginger, soy sauce and SPLENDA. Add scallion rings and garlic. Set
aside. Remove green beans from microwave and uncover. Pour sauce over beans and stir. Cover and microwave on high for 4 minutes. Stir in peanut
butter and sesame oil until sauce coats the beans and serves immediately.
Make 6 servings
Nutritional information, per serving (excluding unknown items):
52 Calories; 2g Fat (29.4% calories from fat); 3g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 143mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Fat.
Makes four cups, about six servings.
• 1 cup water
• 3/4 cup quick-cooking couscous, uncooked
• 1/2 cup dried tart cherries
• 1/2 cup coarsely chopped carrots
• 1/2 cup chopped cucumber
• 1/4 cup sliced green onions
• 1/4 cup toasted slivered almonds (optional)
• 3 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 tablespoon Dijon-style mustard
• Salt and pepper, to taste
1. Bring water to a boil in a medium saucepan; stir in couscous.
2. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork. Uncover; let cool 10 minutes.
3. Put cooked couscous, dried cherries, carrots, cucumbers, green onions and
almonds in a large mixing bowl; mix well.
4. Combine vinegar, olive oil and mustard; mix well. Pour over couscous mixture, stirring to coat all ingredients. Season with salt and pepper.
5. Serve chilled or at room temperature
Nutrition facts per serving Calories per serving: 171 • Total Fat per serving: 5.6 g
Cholesterol: 0.1mg Food exchanges 1 starch/bread • 1 fat
- 2 tablespoons Dry sherry
- 4 green (Spring) onions, chopped
- 1 Piece of root ginger, shredded
- 500g (1 pound) boned chicken, cut into 1 inch strips
- 2 Celery sticks, sliced
- 125g (4oz) button mushrooms, quartered
- 1 Green pepper, cored, seeded, and sliced
- 2 tablespoons Light soy sauce
- Shredded rind of 2 lemons
- A few lemon slices to garnish
- 2 tablespoons oil for stir-frying
Put the sherry, spring onions and ginger in a bowl. Add the chicken, toss well to coat, then leave to marinate in the bowl for 15 minutes.
Heat the oil in a wok or frying pan. Add the celery, mushrooms, and the green pepper and stir-fry for one minute. Add the chicken and marinade, then
cook for 3 minutes. Stir in the soy sauce and lemon rind then cook for a further minute.
To serve, pile into a warmed serving dish and garnish with lemon slices.
Makes 4 to 6 servings. Preparation Time: 45 minutes
Nutritional information, per serving
294 Calories; 6g Fat (20.0% calories from fat); 53g Protein; 3g Carbohydrate; trace Dietary Fiber; 144mg Cholesterol; 346mg Sodium. Exchanges: 0 Grain (Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.
Although the mussel has played a noteworthy role in gastronomy for thousands of years. Americans rank as late appreciators of this delectable shellfish. Historical indifference in this country—few early cookbooks even acknowledge its existence—relegated the mussel to wallflower status while its cousin was endlessly feted at elaborate clambakes.
Over the years, however, as the country has become home to people from every corner of the globe, the esteem in which this mollusk is held internationally has spread to the western side of the Atlantic. Traditional recipes have been assimilated and adapted and have served as inspiration for new preparations, creating a rich potpourri represented in
part by the recipes that follow. The sweet, delicate flavor of the mussel can be highlighted by such simple treatments as steaming in wine, or the mollusk can be combined with a variety of ingredients to produce a dish of great complexity as well as elegance.
Whereas mussels are cultivated in Europe to supply a multitude of devotees. American shores harbor a natural, and still relatively neglected. abundance. The prolific blue-black bivalve is easy to harvest along the littoral at low tide as it clings to piers or surf-washed rocks. Called “poor man’s oyster,” the mussel supplies a wealth of flavor and versatility at nominal outlay, and the investment of effort in cleaning and preparation is amply repaid in savor.
How To Clean Mussels
Scrub the mussels well in several changes of water, scrape off the beards, and rinse the mussels. Soak the mussels in just enough cold water to cover for several hours or overnight to disgorge any sand. Or soak the mussels in cold water sprinkled with a handful of cornmeal for 1 hour. Drain the mussels and rinse them under running cold water.
How To Steam Mussels
Arrange the mussels in one layer in a baking pan and put the pan in a preheated very hot oven (450° F.) for 7 to 8 minutes, or until the shells have opened. Discard any unopened shells.
Porphyra nereocystis is epiphytic (real close neighbor to) on the Bullwhip Kelp, genus name Nereocystis. Porphyra as most know it, is commonly called nori. If you eat sushi, then you have probably seen Porphyra. It’s the seaweed that
your uncooked fish is wrapped in at the sushi bars.
Porphyra, commonly know as nori, is the most widely consumed seaweed in the world! It’s commonly found in Asian food, especially Japanese food, which has lead to the huge nori industry in Japan. With a very interesting
heteromorphic life history, Porphyra has just everything you would want in an alga! And they’re great to eat!
Otherwise known as the Bullwhip Kelp, Nereocystis is one of the giant kelps that make the great kelp forests, where sea otters and other critters live. Washed up on the beach they may look like dismembered tentacles of mythic sea creatures, or horrendously huge pieces of spaghetti. They have been used to weave baskets and also make great musical instruments.
Pelvetia compressa (now Silvetia compressa) is a common rocky intertidal brown alga on the west coast of North America ranging from Coos Bay, Oregon to lower California (Ensenada.)
Resembling a dwarf Fucus, and even behaving like Fucus (if one were to believe that algae can behave in specific manners at all), Pelvetiopsis grows mostly atop of rocks in the upper intertidal zone. One way to distinguish these two from each other, is to look for a midrib. Fucus has a midrib and Pelvetiopsis lacks the midrib. Also, believe it or not, if you squeeze the receptacles (swollen tips) of Fucus, an ooze will come out.
This ooze undoubtedly contains Fucus eggs which if you have microscopic vision, you can see that the eggs are composed of 8, yes count them 8 functional eggs. Pelvetiopsis on the other foot, only has 1 functional egg.
Greek myths describe Iris, the goddess of the rainbow, as a messenger for the Olympian deities. The characteristics of the alga Iridaea flaccida strikingly reflect its namesake. The same properties of light which produce a rainbow provide Iridaea’s surface with its brilliant iridescence.
Vibrant colors wash across the thallus surface due to the multilayered construction of its cuticle. Flaccida subtly manages to communicate its phase of life history to the casual observer–yet it lives an isomorphic existence. Both its iridescent cuticle and the differences in blade strength between its life phases provide insights into the adaptations of wave-swept algae to mechanical stress.
Ulva is very common along California in bays as well as heavily exposed sites and easily recognized by the small holes in the thallus. Ulva is a genus of algae that includes species that look like bright green sheets and live primarily in marine environments. They can also be found in brackish water, particularly estuaries. They live attached to
rocks in the middle to low intertidal zone, and as deep as 10 meters in calm, protected harbors. Ulva are usually seen in dense groups.
Commonly known as the sea lettuce or the green laver, Ulva species can be eaten in soups and salads, and used as a substitute for nori (Porphyra), the popular seaweed in sushi. Ten species of Ulva exist worldwide, all of which have representation on the coast of California. The shapes of Ulva are quite varied- circular to oval to long and narrow, ranging in size from microscopic to 65 cm. They have fine, silky textures with waved or ruffled margins. The delicate blades of Ulva are usually only 40 microns thick.
This alga characteristically has a ribbon-like thallus, and we have found it growing abundantly in semi-sheltered habitats.
The common name of this seaweed is the “sea palm”. It grows on the tops of rocks in areas associated with intense wave action. When they reach maturity, spores are produced that slime off of the sharply attenuated blades during low tide, where they then settle and differentiate.
Fucus, pronounced like mucus, is a funny looking alga that grows in the upper intertidal zone. The inflated ends are called receptacles (these house reproductive parts, i.e. eggs and sperm), and they are fun to pop. But be careful, because Fucus sometimes feels like mucus.
Limpets are in the group of sea snails that are found all over the world. You will find them clinging to rocks. Their homes are usually a scraped out region of a rock as large and as thick as their shells. During the day, they look for food. They live on algae. Limpets use their tongues to scrape algae off the rocks.
The previous tips is How To Preserve Eggs – part 1
EGGS DE LESSEPS
Shir the eggs as directed. Have ready, carefully boiled, two sets of
calves’ brains; cut them into slices; put two or three slices between
the eggs, and then pour over browned butter sauce.
To each half dozen eggs allow three lambs’ kidneys. Broil the kidneys.
Shir the eggs as directed in the first recipe. When done, put half a
kidney on each side of the plate and pour over sauce Perigueux.
EGGS A LA REINE
1/2 pint of chopped cold cooked chicken
1/2 can of mushrooms
2 tablespoonfuls of butter
2 tablespoonfuls of flour
1/2 pint of milk
1/2 teaspoonful of salt
1 saltspoonful of pepper
Use ordinary shirring dishes for the eggs; butter them, break into
each one egg, stand these in a pan of boiling water and in the oven
until they are “set.” Rub the butter and flour together, add the milk,
stir until boiling, add the salt, pepper, chopped chicken and
mushrooms, and put one tablespoonful of this on top of each egg and
send at once to the table. This is also nice if you put a
tablespoonful of the mixture in the bottom of the dish, break the egg
into it, and then at serving time put another tablespoonful over the
EGGS AU MIROIR
Cover the bottom of a graniteware or silver platter with fresh bread
crumbs, break in as many eggs as are needed for the number of persons
to be served. Put bits of butter here and there, stand the platter
over a baking pan of hot water in the oven until the eggs are “set,”
dust them with salt and pepper and send them to the table.
To preserve eggs it is only necessary to close the pores of the shells. This may be done by dipping them in melted paraffine, or packing them in salt, small ends down; or pack them in a keg and cover them with brine; or pack them in a keg, small ends down and cover them with lime water; this not only protects them from the air, but acts as a germicide.
Eggs should not be packed for winter use later than the middle of May
or earlier than the first of April. Where large quantities of the yolks are used, the whites may be evaporated and kept in glass bottles or jars. Spread them out on a stoneware or granite plate and allow them to evaporate at the mouth of a cool oven. When the mixture is perfectly dry, put it away. This powder is capable of taking up the same amount of water that has been evaporated from it, and may then be used the same as fresh whites.
EGGS AND CRUMBING
To do this successfully one must prepare a mixture, and not use the egg alone. If an egg mixture or a croquette is dipped in beaten egg and rolled in cracker crumbs and dropped into fat, it always has a greasy covering. This is the wrong way. To do it successfully and have the articles handsome, beat the egg until well mixed, add a teaspoonful of olive oil, a tablespoonful of water and a dash of pepper. Dip the articles into this mixture, and then drop them on quite a thick bed of either sifted dry bread crumbs or soft white bread crumbs.
I prefer sifted dry bread crumbs for croquettes, and soft white crumbs
for lobster cutlets and deviled crabs.
Cover the bottoms of individual dishes with a little butter and a few fresh bread crumbs; drop into each dish two fresh eggs; stand this dish in a pan of hot water and cook in the oven until the whites are “set.” Put a tiny bit of butter in the middle of each, and a dusting of salt and pepper.
Put two tablespoonfuls of butter in a saucepan. Add four tablespoonfuls of finely chopped onion and shake until the onion is soft, but not brown. Then add four Spanish peppers cut in strips, a dash of red pepper and a half pint of tomatoes; the tomatoes should be in rather solid pieces. Add a seasoning of pepper and salt. Let this cook slowly while you shir the desired quantity of eggs. When the eggs are ready to serve, put two tablespoonfuls of this sauce at each side of the dish, and send at once to the table.
EGGS ON A PLATE
Rub the bottom of a baking dish with butter. Dust it lightly with salt
and pepper. Break in as many fresh eggs as required. Stand the dish in
a basin of water and cook in the oven five minutes, or until the whites are “set.” While these are cooking, put two tablespoonfuls of butter in a pan and shake over the fire until it browns. When the eggs are done, baste them with the browned butter, and send to the table.
Any single food containing all the elements necessary to supply the requirements of the body is called a complete or typical food. Milk and eggs are frequently so called, because they sustain the young
animals of their kind during a period of rapid growth. Nevertheless, neither of these foods forms a perfect diet for the human adult. Both are highly nutritious, but incomplete.
Served with bread or rice, they form an admirable meal and one that is nutritious and easily digested. The white of eggs, almost pure
albumin, is nutritious, and, when cooked in water at 170 degrees Fahrenheit, requires less time for perfect digestion than a raw egg.
The white of a hard-boiled egg is tough and quite insoluble. The yolk,
however, if the boiling has been done carefully for twenty minutes, is
mealy and easily digested. Fried eggs, no matter what fat is used, are
hard, tough and insoluble. The yolk of an egg cooks at a lower temperature than the white, and for this reason an egg should not be boiled unless the yolk alone is to be used.
Ten eggs are supposed to weigh a pound, and, unless they are unusually
large or small, this is quite correct.
Eggs contain from 72 to 84 per cent. of water, about 12 to 14 per cent. of albuminoids. The yolk is quite rich in fat; the white deficient. They also contain mineral matter and extractives.
To ascertain the freshness of an egg without breaking it, hold your
hand around the egg toward a bright light or the sun and look through
it. If the yolk appears quite round and the white clear, it is fresh.
Or, if you put it in a bucket of water and it falls on its side, it is fresh. If it sort of topples in the water, standing on its end, it is fairly fresh, but, if it floats, beware of it.
The shell of a fresh egg looks dull and porous. As it begins to age, the shell takes on a shiny appearance. If an egg is kept any length of time, a portion of
its water evaporates, which leaves a space in the shell, and the egg will “rattle.” An egg that rattles may be perfectly good, and still not absolutely fresh.
2 small (whole) skinless, boneless chicken breasts
1 c. carrots, shredded (about 2 sm.)
1 c. zucchini, shredded (about 1 med.)
1 tsp. salt
1/4 tsp. poultry seasoning
1 envelope chicken-flavored bouillon
1/4 c. water
In medium bowl, combine carrots, zucchini, salt and poultry
seasoning. Spoon about 1/2 cup mixture into each pocket (each
breast should open similar to a butterfly); secure with toothpicks. In
place chicken in a Med size skillet, sprinkle with bouillon.
Add water to skillet and cook over medium high heat, heat to boiling.
Reduce heat to low; cover and simmer about 40 minutes or until
chicken is fork tender. Remove toothpicks. Makes 4 servings, 180
calories per serving.
Storing And Caring For Wine
Over the years, wine consumption has become more and more popular. With more and more money going into wine both as an investment and for later consumption, the history of the wine will always be in question. With this in mind, many people often wonder how they can properly store their wine and take care of it at the same time.
How you store your wine is extremely important. If you store it right it can lead to euphoria, while if you store it wrong it can lead to depression. When you tear into a bottle of wine that has properly been stored, it can be glorious indeed, while tearing into bottle of poorly stored wine can be quite the letdown. Often times, drinking a bottle of wine that was poorly stored is much like drinking vinegar.
To properly store wine, youll need to meet several factors, such as humidity, temperature, lighting, the cleanliness of your storage area, the angle of the bottle while it is stored, and the vibration of the bottle on the rack. The temperature is the most important, as you should keep it around 50 degrees at all times. This way, the lower temperature can help to age the wine. If there are any fluctuations in the temperature, you should make sure that it happens slowly. As long as the temperature doesnt go to high and it fluctuates slowly, your wine should be ok.
The proper level of humidity for storing wine should be around 70%, although it is perfectly accepted to keep it 10% above or below the 70% level. If you have too high of a humidity temperature, the labels can easily rot or mold, which can affect the wines value. On the other hand, if the humidity gets too low, around 50%, the cork could shrink and bring air into the wine, which would ruin it in little to no time at all.
The angle that wine is stored is important as well. If the wine stays in contact with the cork during storage, the cork wont dry out. If the wine doesnt stay in contact with the cork, the cork could dry out and allow air into the wine. You should also strive to keep the wine out of the light, as light can ruin any type of wine. Light causes the wine to age prematurely, making it in your best interest to store wine in a dark location.
To prevent damage to the wine from sediment, you should also store wine in a location that is free of vibration. If you store wine in places that are free from vibration, it will give the sediment in the bottle ample time to settle. Vibrations are never a good thing for wine, as the sediment becomes unsettled and can ruin the wine or shake it to the point where it tastes horrible.
To protect the quality and investment of your wine, storage and care is very important. Storing it in a proper location will also bring the best taste. In the world of wine, nothing is more disappointing than waiting several years to open a bottle of fine wine, only to find that it is nothing but vinegar. You can prevent this from happening though, by taking care of your wine. Wine isnt hard to care for or store, it just takes the right conditions and location. Everyone loves some fine wine every now and then – which is why storage and care is so very important these days.
All About German Beer
Throughout Germany, beer is very popular with the culture. Germany contains well over 1,000 breweries, which is more than any other location in the world. All beer that is manufactured in Germany must follow the purity law, which lets manufacturers know what ingredients can and cant be used. Basically, the only ingredients allowed to make beer in Germany are water, hops, and barley malt.
Due to the strict purity requirements, you can easily notice German beers by their overall level of quality. They have a distinct taste, with little to no aftertaste. Some styles of German ale include Koelsch, Weizen, and Altbier. Some types of German lagers include Bock, Pilsener, Dunkel, Helles, and Maerzen. Keep in mind that the taste, aroma, and color can vary, although all can be identified as being true German beers.
The German beer Altbier is a very common dark ale, that is top fermented in the lower regions of Germany. The beer proposes a yellow color, with a taste that is rich in hops. Another ale, Rauchbier, is known to have a smoky flavor with a smoked color. These beers taste great, and happen to be very popular throughout the regions of Germany.
German lagers are also very popular, and happen to be popular in other areas of the world as well. Pilsener is one of the most popular and most familiar of all German beers, providing you with more hops and less malt. Pilsener can be found for sale all over the world, and happens to be very popular throughout North America as well. Several bars serve it as well, as it happens to be one of the most popular dark lagers out there.
Throughout Germany, there are several different companies, produce over 4,000 different brands of beers. Some of the more well known and larger companies of north Germany are Beck, St. Pauli, Warsteiner, and Krombach. In the southern region of Germany, there are more breweries, although most of them are smaller, as they are locally owned and operated. Southern Germany also contains the Benedictine Abbey, which is one of the oldest breweries in the world. This brewery started producing beer in 1040 – very impressive indeed!
Germany is also home to Oktoberfest, which is held every year in Munich. Oktoberfest starts in late September and carries on for two weeks, ending in early October. During Oktoberfest, beer drinkers from all over the world will travel to Germany and celebrate German beers. Each and every year, over 5 million people attend the event, making it one of the biggest beer celebrations in the world.
During Oktoberfest, local breweries in Munich are the only breweries allowed to serve beer in the bigger tents. There are six breweries in total, producing a variety of different beers. By attending this yearly event, you can learn more about German beer, sample the different varieties, and enjoy the rich bold flavors that make German beer so very popular.
Due to the success Oktoberfest gets each and every year, other cities around the world try and mimic this event. Even though they have success, their level of success isnt near as much as the original Oktoberfest – Germany. German beers are very popular around the world, with Oktoberfest helping to prove that very claim. If you drink beer but have never experienced what beers from Germany have to offer, you really should give them a try. Once you do, youll quickly realize why German beers are so very popular – and why the taste simply cant be duplicated with any other beer.
All You Need To Know About Whiskey
In meaning, whiskey translates to water of life. Whiskey originated from Scotland during the early 1400′s, and is very popular around the world today. Even today, whiskey tastes much like it did when it first began. Manufacturers of whiskey are strong on heritage, and therefore do all they can to capture the flavor that whiskey has always been known for.
For any occasion, whiskey is truly great. Whiskey is commonly used during weddings and ceremonies, and both the bride and groom will drink it to signify a relationship that will stand the test of time. The drink isnt only served with weddings, as it is also popular in bars and restaurants as well. Those wishing to signify friendship can also serve whisky as a gesture of wanting to be friends.
Whiskey also makes a great gift for friends, employees, and even executives. Around the office, whiskey is very popular. When someone has had a tough day at work, few things bring out the best like whiskey. It can help someone relax, and make them feel at ease. Drink enough of it however – and you will feel as if you are king of the world!
Although it has many uses, one of the best is ice cubes. If you combine whiskey with ice cubes, the combination is truly inspiring. People often refer to it as whiskey on the rocks, as it is very commonly served in bars and restaurants. Whiskey on the rocks is also refreshing, as the ice cubes help to take some of the bite away from the otherwise strong and potent drink.
There are several variations of whiskey as well. Scottish whiskey, Jack Daniels, and Wild Turkey are among the most popular. Scottish whiskey is very popular in different parts of the world, while Jack Daniels is the preferred brand of whiskey in the United States. Jack is served at many bars and restaurants, and provides a great mixed drink if you pair it with Coke.
If youre looking to buy some whiskey for your home, youll never have to worry about having trouble finding it. ABC stores are the best source, although if you live in a state such as California you can find it at your local grocery or department store. Whiskey is one of the best selling forms of hard liquor, with thousands of people around the world drinking it quite frequently.
Easy to find and easy to use, whiskey is easily one of the best types of alcohol that you can buy. You can use it at parties or socials, or just keep it for yourself. Whiskey is also great the body, if you drink a shot of it a day. With various ways to be used and a bold crisp flavor – whiskey is something that you can never go wrong with.
A Look At Champagne
Traditionally, Champagne has always a way to celebrate milestones or toast the bride and groom on their marriage. Considered to be a flexible beverage, Champagne can be served with a meal or with dessert. For many years, this truly refreshing and exotic drink has been used as a way of celebration and just enjoying the times that lie ahead.
Champagne comes from the vineyards of the French region. If you get a bottle and notice Champagne imprinted on the label, you can rest assured that the bottle was produced in the vineyards of France. If you dont get Champagne that was produced in the infamous French regions, you are pretty much just buying the standard sparkling wine. You should also make sure that the bottle is spelled Champagne, with a capital C. French manufacturers are very protective of this very name, and therefore are the only ones that are authorized to use it.
Champagne is made using three different types of grape – Pinot Noir, Pinot Meunier, and Chardonnay. Noir and Meunier are types of black grapes, while the well known Chardonnay is a type of white grape. The label on the bottle will signify what type of Champagne you are buying, so youll know what flavor to expect. There are also types of this wine that are a blend of different grapes, providing quite an exquisite taste to say the least.
Much like sparkling wine, Champagne is very common with celebrations and such. Although it is actually considered to be a type of sparkling wine, Champagne is much better. You have to be careful where you buy it though, as a lot of manufacturers like to use cheaper grapes, which dont taste the same. If you have ever tasted this wine before – youll know first hand what quality tastes like.
A lot of people prefer Champagne because of the bubbles that are known to spew forth once a bottle has been uncorked. The bubbles that spew from this wine are the result of tiny drops of liquid that are disturbed by the carbonic acid gas. Once the liquid is disturbed, the bubbles form and short out of the bottle. This is a natural reaction of the double fermentation process that can only be found with a bottle of Champagne.
The next time you have a celebration and need something to make the celebration a bit more interesting, you should grab a bottle of Champagne. Few things compliment a celebration like the bursting bubbles of a fine bottle. You can find quality Champagne at ABC stores or other stores that sell alcoholic beverages. Even though it may cost you a bit of money – when you pop the top youll be glad you bought it.
A Look At Champagne Racks
In the process of manufacturing Champagne, riddling racks are a must have. Once the sparkling wine has began to age on the less, it will be time for the concluding stages. Riddling is essential to the life of Champagne as it collects the sediment in bottles and deposits it near the bottles mouth. This sediment is what helps to bring the bubbles bursting out when you pop the cork.
Champagne bottles are put on riddling racks at a 45 degree angle, comprising the two rectangular boards that have been hinged at the top of the rack. On each side of the rack, there are ten rows that contain six holes for the necks of the bottles. Due to their structure and shape, each riddling rack is capable of holding 120 bottles, although there are special models that are made to hold more.
The riddler, who places the bottles, will place a bottle neck into each one of the holes on the riddling racks. There are painted lines at the bottom of each bottle, which acts as a marker for placing the bottles. All markers point in the same direction, which makes it easy for the riddler to put the bottles on the racks.
Over the course of several weeks, the riddler will twist each bottle a few degrees. By doing this every day, the riddler will prevent the sediment from settling in one place. Once a few weeks have gone by, the riddler will slant the bottles to a 60 degree angle and ensure that each and every bottle on the riddling rack is neck down in the proper hole.
Once the riddling process is complete, the Champagne bottles will be placed in a freezer for a brief period of time. After an ice plug has formed along the necks of the bottles, they will be placed on a conveyer belt and taken down the line to a disgorging machine that will remove the crown caps from each one of the bottles. Once the crown caps are removed, the pressure is in place. The pressure that is well known with Champagne bottles is from the bottle shooting out the ice plug, or the frozen sediment that is trapped in the bottle.
For the home collector, Champagne racks are also important. There are other factors involved with riddling racks, such as temperature and location of the racks. With manufacturers however; everything simply must be perfect. Champagne is a very popular wine throughout the world, ideal for celebrations and special events. Riddling racks are essential to the process, including the infamous bursting bubbles. Champagne that doesnt feature the infamous bursting bubbles isnt really a tradition – and certainly wouldnt be worth the investment.
A Look At Ice Wine
Although there are several types of wine that you buy, one of the most unheard of is ice wine. Ice wine is a very rare form of wine, a wine that is produced under certain types of weather conditions. Ice wine is mainly produced in the Pacific Northwest region, where the weather conditions are right for the wine.
As ironic as it is, ice wine is produced in very small quantities. With the wine requiring only the fines of quality and a lack of availability, the product is extremely rare indeed. Truth be told, there are only a lucky few who are actually able to purchase the wine. Ice wine, due to the scarce amount, can be extremely expensive and out of the price range for a majority of us.
Much like the beauty of owning a diamond, ice wine is something that many of us hope and dream to experience at some point in our lives. Although the materials are rare, the weather conditions are even more crucial to producing this wine. Once the right weather conditions arrive, the wine maker prepares to produce this extremely rare and priceless wine.
The basic requirements needed to produce ice wine are fully ripened grapes and a temperature of around 5 degrees C. The temperature needs to stay that way for several days, so that the wine maker can complete the process of making the wine. Grapes that are frozen during these extremely cold temperatures are hand plucked at night by the wine maker and his assistants.
To produce a bottle of ice wine, full vine grapes may be required. Once the grapes have been collected, they are gently pressed, in order to collect the running juice only. The temperature creates the frozen water crystals, which are fermented along with sugars and the particles that are found in the free running juices. Through this process, the wonderful and rare ice wine is created.
If you have been looking to try ice wine, finding it may be very difficult. As you probably already know, most alcohol and wine stores dont sell this rare wine. Finding it online is very hard to do as well, unless you catch it at the right time. Even then, if you are able to find it, it can easily cost you hundreds of thousands of dollars for a single bottle.
The best way to experience ice wine is to find the right wine maker in the Pacific Northwest region. Even though bottles go extremely fast once they have been made, you may be able to catch a wine maker with some on hand. Be prepared to spend a hefty amount though. Although it can cost a lot and be extremely hard to find – the taste of ice wine makes it well worth the effort.
An Introduction To Bartending
Setting up your own bar is actually quite easy to do. There are however, a few things that good bartenders need to know to run a bar efficiently. In order for a bar to succeed, youll need to have the basic wines, liquors, and spirits – along with the right equipment. Although these things are essential, bartenders also need the proper technique for mixing drinks and cocktails as well.
With bartending, the location of the bar is very important. The bar should be placed in an area that is easy to reach and provides plenty of space behind it. There should be plenty of room for glasses and drinks, along with a chair or two as well. The bartender has to learn the area behind the bar, and know everything about it. Bartenders need to know their area well – and how to perform their mixing duties when business heats up.
Another job bartenders have is knowing their drinks. Bartenders are responsible for serving and mixing drinks, which is a wide variety to say the least. It can be nearly impossible to know every possible drink mixture, why is why most bartenders use mixing lists hidden under the bar to help them know what goes in each drink.
Bartenders dont have a lot of time to mix drinks, which makes it nearly impossible to read each and every label. To help with this dilemma, you can always arrange your alcohol and drinks a certain way, to ensure that you know where everything is. This way, when business picks up and you find yourself short on time – youll know where everything is.
To become a successful bartender, or mixologist, it takes years of practice. There are several styles of bartending as well, including the well known and very impressive flair style. Flair bartending involves very impressive techniques and tricks, which will leave customers truly amazed. Flair is the hardest style of bartending to perfect, taking years and years of practice. Flair bartenders all around the world will tell you that flair brings the most crowds – although it can also cost a lot of money in broken bottles along the way!
Each and every bar should also have the basic spirits, such as Tequila, Vodka, Rum, and Gin. There should be also be fruit juices on hand as well, such as lemon juice, orange juice, and even pineapple juice. Almost all mixed drinks require juice, such as screwdrivers – which require both Vodka and orange juice. Mixed drinks are very popular, making it essential for the bartender to be a good mixologist – and have the right materials on hand at all times.
A lot of drinks that bartenders mix will require special gadgets such as shakers, measuring cups, rinsing bowls, and straws. Shakers are the most commonly used gadget, as they are essential for mixing alcohol. Bartenders will also need to keep cloth on hand as well, to quickly clean up spills and wipe down the mixing area from time to time.
As a career, bartending can provide you with a lot of money. If you go to college and learn the techniques required for bartending, you can make more money than you ever thought possible. The job is high paying, a lot of fun, and a great way to meet new people. There are a lot of colleges and universities that offer bartending, or you can study online. No matter which way you go – bartending will be a lot of fun and will take you far in life as an exciting career.
An Introduction To Chardonnay
Chardonnay grape is the most popular type of white wine, found all over the world. The flavor, taste, and aroma of it will though, depending on where it was made and what processing methods were used. Chardonnay has a variety of different styles and flavors, and remains a major type of grape. As a result of its popularity, this fine wine spread throughout Europe and other locations of the world such as Australia and California.
As more and more wine makers discovered Chardonnay, the fine wine began to grow quite well in South Africa and other areas as well. With it being a non aroma type wine, oak seems to work very well with it. The richest and most complex are American and French Chardonnay, which are also among the most preferred white wines. Even though it does suffer from fatigue, the flavor and richness of this wine will keep it loved by many for years to come.
Chardonnay originated from the Burgundy and Champagne area of France. Although white Burgundy is a popular wine that is prepared with Aligote, a lesser known grape, the fact remains that white Burgundy cant be made without the use of Chardonnay grape. What this goes to show, is that Chardonnay grapes have more than a few uses.
In appearance, Chardonnay grapes are green in color with thin skins. The grape is a result of the Pinot and Croatian Blanc grape, which are extinct to this day. Chardonnay on the other hand is still popular, fermented and aged using oak barrels that help to bring out the vanilla flavor the wine is well known for. It can also be aged and fermented using bottles, although it wont age quite as much as red wine.
Almost all Chardonnay wines are considered to be chilled, making them work extremely well with dishes that contain butter and cheeses. The wines also have less acid content as well, which makes them work well with seafood as well. There are a lot of food that you can pair Chardonnay with, which is what makes it so popular. A lot of fine restaurants serve it as well, especially Italian and seafood restaurants.
The Chardonnay grape can also be used in making Champagne and other types of sparkling wines. Although Chardonnay wine is the most popular use, there are several other uses for the grape that lead to some truly fine wines. Oak is often times used with the wine as well, which provides it with some great flavors as it ages. Although it can be a bit on the expensive side, it still remains one of the most preferred types of wine. You can find it at any wine or alcohol store – making it a great addition to your wine or drink collection.
Dealing With Hangovers
A hangover is something that just about all of us have experienced at some point in time. After spending a night out drinking, you may wake up in the morning with your head feeling heavy and your stomach in knots. At that moment, you probably decided that you would quit drinking, to prevent this awful feeling from happening again. No matter how hard you may have tried though, chances are that it happened again.
Even though we all know that alcohol can lead to hangovers, the cause of a hangover is something we dont know. Alcohol does have some positive effects on the body, although it can also lead to negative effects such as hangovers. Some doctors will actually recommend it, while others will tell you never to drink it. Even though drinking is good, moderation is the key. The easiest way to avoid hangovers is to drink in moderation – and never get drunk.
As many of us already know, whisky, bourbon, and wine can result in a much harder hangover than vodka or beer. For many people, chemicals in wines or yeast found in unfiltered beers can result in headaches. Beer, wine, and liquor can be fun and relaxing to drink, although if you arent careful you can easily get a headache or a hangover.
Even though the cause for hangovers is unknown, it has been proven that the headaches associated with hangovers stem from dehydration. With alcohol being a diuretic, it will make you urinate quite often. Therefore, if you drink alcohol or beer on a daily basis, your body will remain dehydrated. When you wake up in the morning with a bad headache and turn to coffee, which is also a diuretic, the process of dehydration actually gets worse.
Youll also need to do something with the alcohol that has been left in your body. Even though a hangover can make you want to stay in bed, the secret to getting yourself back on track is movement. To rid your body of the alcohol, youll need sweat. Sweating gets the toxins out of your body, and helps you feel better. You can exercise or have sex to get over a hangover, as the heat your body emits will be too much for alcohol toxins to handle.
Although a hangover can be a bit of a pain, it can be prevented. The first rule of drinking any type of alcoholic beverage is to never drink on an empty stomach. If you eat a good meal before you start drinking, youll find that the food can help you digest the alcohol much better. When the alcohol starts to attack your stomach, you should consider eating foods that are high in fat, such as cheese. You can also sip some olive oil or drink some water. The secret to making sure that you dont get a hangover when drinking is to drink in moderation and never let yourself get too drunk.
Beer is digested very fast by your body, which is why you should always drink beer first if you plan to mix drinks. Beer is digested the fastest, and will also help your body to absorb any other drinks you have faster. You should always keep in mind that when you drink alcohol, your body will get dehydrated. Any type of alcohol that you consume is a diuretic, therefore you should always drink water with your alcohol. Alcohol can dehydrate your body very fast – which is why youll need water to ensure that you stay hydrated.
Great Wine Gifts
For virtually any occasion, such as special moments and holidays, wine makes a great gift. From informal meetings to wedding celebrations and bashes, wine is a gift that is truly hard to beat. There are several different gifts you can get that relate to wine. No matter who it may be that you are giving the gift to – wine is something that is truly appreciated – a gift from the heart.
Among the several gifts of wine that you can give, is personalized wine. There are several companies that offer personalized wine and champagne gifts, complete with custom made designs and labels. For corporate events and parties, a personalized wine gift is an ideal way to showcase your gratitude and give a gift that truly shows how much you care.
If you prefer, there are also ways that you can create your own personalized gift. First of all, youll need to select a wine label from one of the numerous custom wines available. Next, you will need to personalize your text by adding your own messages and ideas. Last, youll need to select a container or wrapper that is best appropriate for your gift of wine. You should be as creative as possible, as it will help to make your wine gift to have a bit more impact.
Another great wine related gift that you can give are corkscrews. Corkscrews make for a truly great gift, allowing you to open wine bottles with the corks intact. Wine lovers who want to open a bottle of wine every now and then, and keep the cork in great shape will truly appreciate the gift of a corkscrew. Corkscrews are also used in restaurants as well, as they can easily remove even the toughest of corks.
Another great gift that relates to wine is the pocket vineyard, which is an electronic device that contains a wine glossary, vintage wine charts, and even suggestions and ideas for pairing wine with food. The pocket vineyard is a great gift for anyone who likes wine, as it allows them to learn more about wine in general and make better choices overall when it comes to wine.
You can find many other wine gifts to give as well. If you look on the Internet, you can find all different types of wine gifts that you can give to virtually anyone. You can also find great gifts in local stores as well, many of which are available at great prices. If you arent sure about what to get someone, you can always ask. Although there are many different gifts that you can give for a variety of occasions, few gifts have the impact of wine. If you choose – you can always give the gift of wine – a bottle that is sure to please anyone.
1 1/2 c dried apricots,chopped
1/2 c orange juice
2 ea eggs
1/2 c sugar
2 T flour
1/2 c light corn syrup
2 T butter,melted
1 t vanilla
15 oz pillsbury refrigerated pie
**cream cheese filling**
3 oz cream cheese,softened
1/4 c sugar
1 T flour
1/3 c sour cream
1 ea egg
1 t orange juice
1 t sugar
Put one pie crust in a 10″ tart pan. Press in pan; trim if necessary. Heat oven to 375. In a medium saucepan, combine apricots
and 1/2 cup orange juice; bring to a boil. Reduce heat to low; simmer uncovered 1 to 2 minutes. Cool slightly. Reserve 1 tablespoon apricot mixture for the cream cheese filling.
Beat 2 eggs in a small bowl; reserve 1 teaspoon for the topping. Stir remaining beaten eggs, 1/2 cup sugar, 2 tablespoons flour, corn syrup, and vanilla into apricot mixture in saucepan. Mix well. Spoon into crust lined tart pan.
In a small bowl, combine all cream cheese filling ingredients and reserved 1 tablespoon apricot mixture; beat at medium speed until well blended. Spoon over apricot filling. Heat cookie sheet in oven 10 minutes. Meanwhile, make a lattice top or any other crust design.
In a small bowl, combine orange juice and reserve 1 teaspoon beaten egg; blend well. Gently brush on crust; sprinkle with sugar. Place tart on preheated cookie sheet. Bake at 375 for 45 to 55 minutes or until crust is golden brown. Cover edges of crust with strips of foil to prevent excessive browning. Cool; remove sides of pan.
Store in refrigerator.
1 1/4 cup ritz crackers, crushed coars
1 egg, slightly beaten
2 tablespoon parsley, snipped
2 tablespoon green onion, sliced
2 tablespoon milk
1/8 teaspoon pepper
1/8 teaspoon worcestershire sauce
16 oz salmon, drained and flaked
1 cup sharp cheese, shredded
1 tablespoon butter
Combine 3/4 cup cracker crumbs, egg, parsley, onion, milk, pepper and worcestershire sauce. Add salmon and cheese; mix. Shape into 4 patties. Mix butter with remaining crumbs and coat patties with mixture. Place on ungreased baking sheet. Bake at 400 degrees for 10 minutes.
5 cup cornflakes
1/2 cup mayonnaise
2 tablespoon dijon mustard
2 teaspoon old bay seasoning
1/8 teaspoon cayenne pepper
2 large egg yolks
2 lb jumbo lump crab meat
1/4 cup unsalted butter, softened
In a food processor, pulse cornflakes until ground coarse and spread in a shallow baking pan.
In a large bowl, whisk together mayonnaise, mustard, Old Bay seasoning, cayenne and yolks and add crab meat and salt and pepper to
taste, tossing mixture gently but thoroughly.
With a 1/4 cup measure, form crab miguel into slightly flattened rounds about 2 1/2 inches wide and 3/4 inch thick and gently coat
crab cakes with cornflakes, transferring as coated to a wax-paper-lined baking sheet. Chill crab cakes, covered with plastic
wrap, at least 2 hours and up to 4 hours. Preheat oven to 400F.
Transfer crab cakes to a large baking sheet. Put about 1/2 teaspoon butter on each crab cake and bake in the middle of the oven until
crisp and cooked through, about 15 minutes.
Serve with tartar sauce.
Hungary For Wine
Despite what many may think, the area known as Hungary holds more wine tradition than any other country in Europe. Most of this very tradition is just now surfacing in the light, with people finally starting to catch wind about everything Hungarian wine has to offer. Even though many wine drinkers arent familiar with Hungary – there are many who are.
Hungary is home to over 20 wine regions, fully of forests, vineyards, and orchards. With several different varieties of grapes to offer, the vineyards found in Hungary have flourished since the great Roman Times. The weather in Hungary is seasonal to say the least, with cold winters and extremely hot summers. This weather allows the soil in the country to be diverse, which allows wine makers to create a variety of quality wines.
Despite the communist control in the past, there are several different wines found in Hungary. Although the vineyards here produce a lot of excellent wines, Tokay Aszu is by far the favorite here and the wine that locals always love raising their glass to. Tokay Aszu is a popular wine with meals or dessert, in Hungary and also happens to be one of the most popular dessert wines in the entire world.
Tokay Aszu was discovered in the mid 17th century in Hungary, quickly becoming a favorite for many European aristocrats. Even though it was great to the taste, many believed that certain types of the wine had mystical healing powers. Although this was strictly a rumor, it actually helped the wine become more popular than ever. Over the years, Tokay Aszu was one indeed the most popular wine in Hungary, spreading to other areas of the world as well.
Egri Bikaver, also referred to as Bulls Blood is another popular wine found in Hungary. This is another popular wine for locals, and can be found throughout the world as well. Getting its name from its color, Bulls Blood is truly a feast for anyone who likes wine. The wine is dark red in color, yet sweet to the taste. The wine was first developed back in the 16th century, and remains popular even to this day.
If you ever visit Hungary, there are many places you can visit to get some great wine. You should also make a point to visit Tokay, located in the northeast. You can take a train from Budapest and arrive here in a few hours. There are several different wine flavors and varieties here, sure to please just about anyone. The wineries found throughout the Tokay area are normally open for tours and tasters from May to the end of October. If you visit during these months, you can tour the underground cellars, sample the superb wine, and learn more than you ever thought possible about the manufacturing of Hungarian wines.
All in the all, the wine found in Hungary is great to have in your collection or just have around the house for special occasions. You can get it by the bottle, the glass, or by the case. All types of Hungarian wine has been perfected over the years, making it something that you really cant go wrong with. If you like to drink wine, as most of us do, you really cant go wrong with any type of Hungarian wine. Hungarian wine gives wine lovers plenty to study, plenty to order, and plenty to drink. The wine is very tasty and refreshing – and it helps to keep the nation of Hungary thirsty for more.
Information About French Wine
Whenever wine comes up in a conversation or a thought, we often find ourselves thinking of where the wine came from. If you study the name of the wine, such as Burgundy or Champagne, youll find a log about the origin of the wine. Burgundy for instance, we all known comes from France, same as Burgundy. There are many wines out there – several of which come from France.
In the times of the old, wine in France was made by peasants, who drank it themselves. Wine is very old in France, which is really no surprise as French wine is some of the best in the world. New world wines have the ingredients that were used in the label, while French old world wine is labeled with the location. In doing so, the French have left a bit of a romantic message when you purchase any of their wine.
A lot of wine enthusiasts all over the world consider French wine to be the best. Wine lovers from all over the world prefer French wine over any other. There are several different kinds of French wine available, giving you plenty to choose from. This way, you can experience and compare wine based on aroma, taste, and even the texture.
There are thirteen different regions in France with literally thousands of vineyards that produce wine, making the possibilities for French wine endless. French is also known for having the ideal location for growing grapes, including the perfect soil conditions and vineyards that are very close to the water. The climate in France is always good, making it one of the best locations in the world for wine.
French wine varies from the most common types that you can find virtually everywhere that sells wine, to the rare variants, which can be very difficult to come across. If you are looking for one of the more rare types of French wine, your best bet would be to use the Internet. You can find hundreds of thousands of different types of wine, including rare French wine. Rare vintage French wine can be extremely hard to find, even sometimes so online. You can always look at wine forums as well, including the many different wine websites.
All in all, French wine is a cut above the rest. Although other wines may use the same ingredients and methods in production, they dont taste the same as those made in France. When you taste a wine that was made in France – youll know it. Even though other wines may be preferred by some, French wine has a taste and aroma like no other. Wine that comes from France is all about quality – and a taste youll never forget.
Limpet pasta is a clammy feast that is bound to pique the palate and quench hunger
• Several handfuls of limpets
• 1 lb pasta, precooked
• 1/4 cup butter
• 1/4 cup olive oil
• 5 clove garlic
• 1/2 cup chopped green onions
• 1/4 cup capers
• 1 tea fresh cracked popper
• 1/2 cup parsley
• 1/2 cup fresh grated parmesan cheese
• 1/4 cup white wine
• 2 lemons
• Take several handfuls of limpets and wash dirt from meaty foot.
• Boil pasta or reheat preboiled in hot water in a colander.
• Place butter and oil in a wok.
• Add garlic and onions. Sauté
• Fill wok 3/4 with pasta. Toss until all strands are loaded with garlic oil.
• Add 2 to 3 handfuls of limpets.
• Add capers and pepper, followed with parsley, Parmesan cheese, lemon and wine.
Do not overcook the limpets, serve when limpets fall from their shell.
Adjust lemon to taste.
• 2 pound flounder fresh fillets, or any other delicately flavored salt or fresh water filler
• 1 tablespoon sherry wine
• 1 egg
• 1/2 cup dry breadcrumbs unseasoned
• 1 pinch garlic powder
• Salt and pepper to taste
• ½ teaspoon dried tarragon, crumbled further between your fingers
• 3 to 4 tablespoons cooking oil
Add sherry to egg and beat lightly. Combine bread-crumbs, garlic powder, salt, pepper
and tarragon, and mix well. Dip fillets in beaten egg mixture, coat with crumbs and let
stand for 5 minutes. In a large, heavy skillet, heat oil to sizzling (but not smoking) hot. Add
fillets, a few at a time so skillet is not cooled too much, and cook for about 3 minutes or
until golden brown on one side. Turn and cook until second side is brown or until flakes
separate easily when gently probed with tines of a fork. Serve immediately with lemon
Oven-Fried Fillets Tarragon
Prepare fillets in same manner as for Fried Fillets tarragon. arrange in well-greased,
shallow metal baking pan, dot with butter or margarine and place pan near top of oven.
Bake in oven preheated to 500 degrees 3—8 minutes or until fish flakes easily when tested
with a fork and crust is golden-colored.