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Food and Drink
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Tuesday, 03 November 2009 05:10 |
By Rebecca Marsilii
Belgian beers are as rich in history as they are in flavor. There is a vast array of styles, some dating back to the Middle Ages. Some of the most delicious examples were made by monks for use in their monasteries before being sold commercially in the 1800s. These are called “trappist ales.”
There are many types of Belgian beers. There are blonde ales like Duvel that are light and refreshing. Hoegaarden is a wheat style whose citrus flavor qualities are best when complimented with a slice of lemon.
Tripel styles are highest in alcohol content, and offer rich blonde ales with layers of complexity. Tripel Karmeliet and Delirium Tremens are perfect examples.
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Food and Drink
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Friday, 16 October 2009 20:18 |
By Rebecca Marsilii
Healthy, hand-prepared meals are a privilege often forgotten. Rushed meals on the go replace planned, nutritious foods. It is a time of working harder and living with less. Spending meal times together is difficult for the average family, as more time is spent working, and low grocery budgets leave poor foods in their wake.
Inexpensive, processed, ready-made, easy-to-prepare foods are considered appetizing and are sometimes preferred over healthy food options in American homes.
It is known that eating food is essential to overall health and well-being. It is the fuel our bodies need to think, move, and function. The type of fuel chosen determines how things will run. Heavy, thick fuel choices like a Whopper or a pint of Ben and Jerry’s will provide exactly that type of energy in turn. Quick-fix fuels like chocolate-covered espresso beans or giant multi-shot lattes will burn out and leave a gritty, irritable residue.
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Food and Drink
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Thursday, 17 September 2009 06:01 |
 By Rebecca Marsilii
The wine market has seen an increasing interest in wines that do not contain added sulfites. Labels boast "Certified Organic" and "No Sulfites Detected." Are these wines better, and what makes them different? Here are some answers.
What are naturally occurring sulfites?
Sulfites are a natural byproduct of the fermentation process as grape juice becomes wine. Yeasts present on grape skins are responsible for creating small amounts of sulfites while converting sugar to alcohol during this process. A wine completely free of sulfites is very rare, and considered an accident by nature.
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Food and Drink
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Saturday, 03 October 2009 19:30 |
By Rebecca Marsilii
Honeybees are curious little creatures that have been responsible for much delight in the world for a very long time. Dating back to the beginnings of civilization, their honey has been used to make Mead, a fermented alcoholic beverage. Mead has no specific origin, but there have been recipes from Greece and China dating back to 7000 BC.
In its most basic recipe, mead is made of honey and water, with yeasts added to aid the fermentation process. Meads range from being light and dry in texture, to creamy, full-bodied, and sweet. Fruits like wild strawberries or blackberries may be part of some recipes.
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Food and Drink
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Friday, 04 September 2009 19:16 |
By Rebecca Marsilii
Vodka infusions are a great way to personalize any cocktail. They are also an easy way to add multi-dimensional flavor to all drink recipes, classic or new.
A spirit is infused by allowing flavored ingredients to steep within the alcohol for a length of time. During that time, the ingredients flavors are "infused" into the spirit itself. It is then filtered appropriately. Note that there is no sugar used in the making of infusions. If there were, it would then be considered a schnapps.
The flavor possibilities for vodka infusions are endless. Think outside of your familiar fruit infusions such as raspberry, blueberry, or citrus. Think about more aromatic ingredients like basil, lemongrass, or jasmine. A savory vodka infused with Greek olives, bacon, or habanero pepper would take any dirty martini or Bloody Mary to another level.
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