jackal10

Might as well label Californian Pinot Noir as Burgundy and Cabernet as Bordeaux...why not go the whole hog and call it Latour or Napa Margaux.

Yes I am from the UK. I'd suggest you try a proper traditional vintage Port and taste the difference. You can call Californian fortified wine "Port" if you like, but all it does is show ignorance on the part of the producer and consumer, and maybe an intention to mislead. I appreciate the limitations of the US labelling rules, but responsible wineries clearly show that it is not the original meaning. I guess its OK to just label it as Port if you only intend to sell wines locally in the US, but for world trade its wise to use the world's conventions. Appelation control is important for both producers and consumers. That way quality can be controlled, and both buyer and seller know what they are getting. Not all blue cheese is Stilton. Stilton has to be made in a specific area, in a specific way. Whisky is only made in Scotland, and if you think malt spirits made in Japan are the same you are sadly deluded. If you say any fortified red wine is Port, you devalue the name. Calling an imitation "Port" doesn't make the wine taste like real Port nor imbue it with the generations of history of a true port house. Many manufacturers sue conterfeiters of their brand. Imitation Rolex watches are not a true Rolex and do not have the cachet, even though the electronic version may keep time better. Imitation Cola is not the real thing. Why devalue the brand name "Port"?

Schmalz, like anything pleasurable, is banned by the food police. Especially with salt on it. All that saturated fat and cholesterol. All the more reason to indulge, say I. Those theories are dubious, and the pleasure given by the occasional schmalz on toast or potato kugel will more than compensate, especially given its stress relieving properties (and no doubt it is full of B vitamins and anti-cancer components). Its not as though its a major diet component...and it must be better for you than, say, a hamburger or worse a soy burger...

Wasn't schmalz originally goose fat? Cooked with an onion. Now that is ambrosia for frying or roasting potatoes...

http://mha-net.org/msb/html/bakeoven.htm http://www.fourgrandmere.com/asp.net/main....e.aspx?langue=2 Old style ovens were built into the back of an inglenook fireplace. To use the oven a fire was lit in the oven, and the smoke came out of the door of the oven and went up the chimney. You might consider a wood burning range instead. http://www.cosi.co.uk/prod01.htm http://www.heartlandapp.com/Classic/Woodbu...model_2603.html http://www.goodtimestove.com/kitchen_range...ing_ranges.html

I must disagree, a) The napkin should be linen, white, softly starched. It may be damask self patterned, Coloured napkins are only acceptable at picnicss. Disposable napkins are not acceptable at all, except around hot dogs and the like. b) I like the sevice staff unfolding the napkin and placing it on my lap, and also tidying or replacing it should I leave the table temporarily c) At places I dine regularly, like a club, a napkin in a parsonal napkin ring is acceptable. d) Napkins and tablecloths should not be tucked into ones' shirt, nor the top of the waistcoat e) Cutlery should be laid tines and bowl up, with the hallmark invisible. No more than three courses of cutlery should be on the table at any time.

I don't see why it would produce any more methanol than normal wine fermentation. I agree the fusel oils may not be the best, and I suspect long aging will be called for..

I have been given a bucket of marc, the press cake skins and pips remaining after pressing the chardonnay grapes for English Sparkling Wine we picked on Sunday. I'd like to make a version of marc, (country brandy), but to stay legal probably frozen rather than distilled. I can find no online reference, and I've never done it before. Can any of you winemakers or people with vineyards help? My guessed method is to re-hydrate the marc, add sugar to adjust the OG to say 1.050 or thereabouts, and let it ferment out. Rack, and then freeze, and decant like making applejack. Should I add pectinase or anything else? I'll also try making some grape jelly from the marc

Pomegranate powder is used as a spice/condiment in Persian/Iran cuisine. Gives a light lemony flavour.

I stand corrected. Brandy is generic. Cognac (champagne district), Armagnac (Gascony, SW France) are controlled names

We have had this discussion on other threads http://en.wikipedia.org/wiki/Port_wine a) Its not Port. Port is only made in Portugal. b) Its not Brandy. Brandy is only made in the Champagne district of France. Port is fortified with a locally distilled grape spirit.

I'm surprised by the modesty of his demands...this must be a fake. Trumpers rather than Penhaligon? Surely not. No fine brandy? Brand of champage not specified. Indeed no champagne at all... No specifications as to flowers (not too perfumed and no lilies, I believe)...

http://www.thesmokinggun.com/backstagetour/#theLinks

Helped some friends to pick today. Thay have a small vineyard just outside Cambridge on an ideal south facing chalk slope. They grow only Chardonnay, from which a quite decent sparkling wine is made. The surprise is that such good grapes can be grown this far north, Maybe its another sign of global warming, but archeological evidence points to Roman era vinyards in this area. The harvest is down this year because of a major problem with pigeon damage, and some botrytis early in the season as a spray was missed. Off topic a bit, but I also went today to the Annual Ploughing and Hedge Laying competition in the next village - the person who helps me in the garden is on the organising committee. Serious stuff for working country folk, not townies or tourists. Pictures are not as good as they should be since I had not noticed some dirt on the lens. Modern Chase rig, and a vintage Fowler "popper" Serious judging, since there is silverware to be won (displayed in the beer tent) Hedge laying is an ancient country craft that transforms an overgrown and gappy hedge, that has grown out at the base into a living stockproof barrier, renewing the hedge. The remarkable thing is how the hedge regrows. Each sapling remains connected to its roots by a strip of wood and bark that is enough to keep it alive and regrow Next year it will be covered in green. Before and after pictures. Bacon, sausage and suckling piggys... lunch was a relation in a bun...

Hobbits would never do weight training, or go on any sort of diet. They also smoke tobacco in a pipe.

Brussel Sprout souffle: Cook brussel sprouts, or used leftover cooked ones. Puree. Sieve if you like. You need about a tablepoon of puree per person. Season well. Prepare ramekins by brushing with melted butter. Optionally dust with grated parmesan, and optionally put a cube of cooked bacon or pancetta in each ramekin. Pre heat oven to 200C/400F, with a pizza stone or something to give bottom heat. One egg per person. Seperate the whites and the yolks. Beat the yolks with the sprout puree. Check seasoning - should be well seasoned. Beat the whites to a soft peak with a pinch of salt Fold some of the white into the puree, then all of the puree and egg yolks into the white. Pour into the ramekins so they are full. Tap to settle and run your thumb around the top to clear the top lip of the ramekin. Bake for 20 minutes exactly. Serve straight from the oven. Let your guests wait for the souffle, not the other way round, or they will fall. A little jus or even cream to pour in the top at table might be good. You can replace the sprout puree with any other well flavoured puree. Squash or zucchini are good. You can add cheese to the puree, but the taste is then not so clear. That might not be a bad thing if you dislike sprouts

I would agree the yeast is not developed enough. Natural yeasts are *much* slower than commercial yeast, and a lot more temperature sensitive. I suspect both your sponge and dough temperature is too cold - should be close to 30C/90F. At that temperature mine usually takes 4 hours to prove. By "Barm" do you mean a beer yeast? That has different characteristics again, and is not optimal for wheat flour. Try adding malt.

Sourdough is wid yeast Check the EGCI unit http://forums.egullet.org/index.php?showtopic=27634

I don't think Kosher food is particularly healthy just because of the kashrut in today's environment. It may have helped a mediterranean tribe in the days before refrigeration, but from a health point of view is largely irrelevant. Indeed the typical eastern european derived Ashkenazi diet, low fibre with a large amount of saturated fat is a long way from perfect. If you are saying the extra amount of supervision in the food chain helps, then that is a reflection on the poor quality of your local food chain. Its not at all clear that rabbinical supervision results in better animal welfare, food hygine, less additives or other good things than, for example, organic certification. It is not the primary purpose of such supervision, nor are the supervisors trained that way. For example there is no kashrut requirement on the seperation of cooked and raw meats to prevent cross contamination, nor on cold chain or temperature management. You can cook, say, a kosher hot dog and keep it at bug breeding temperatures for hours, then serve it still completely kosher. I have known some truly appalling, but completely kosher kitchens.

Fried egg sandwich.

Puree and make a souffle or with chestnuts or with bacon or stuffed, if you are a high end restaruant with lots of cheap labour

Have you considered Atelelier de Joel Robuchon for a moderately priced lunch?

Not really on topic, but Oxford and Cambridge are very different "Oxford is the city of dreaming spires, ehile Cambridge is the city of pespring dreams" Oxford has about twice the population of Cambridge, a large former industrial base (a big car plant), and is closer to London. The University is also traditionally more arts and politics oriented. Cambridge is smaller, more concentrated, and moe science and technology oriented. Food wise because Oxford is larger it can support a more diverse range of restaurants and has Le Manoir au Quat Seasons nearby, while Cambridge is in the middle of the Fens, and major agricultural area. I see I can get a tomato strainer as a mixer atachment...

Thanks Lori. I really want a UK supplier as the shipping would otherwise be too expensive. I think there are italian versions used for tomato sauce. I don't know about Oxford, but here in Cambridge not that much has changed in essence. C.S. Lewis, Charles Darwin and CP Snow would still recognise the place

I love your description. I really want a Victorio Strainer. That would have save me hours of sieving. Where can I get one, or an electric equivalent in the UK?