A consomme is made by adding a mixture of ground meats or mouselin with Mirepoix, tomatoes, and egg whites into either bouillon or stock. It is a process in which you will clarify the stock into a super clarified broth without any impurities. It is a great clear soup.
The production of Scotch whisky takes time, a lot of time. It is a
tedious process that can take years. However when it is done
correctly, the product is one worth waiting for.
The production of Scotch whisky takes time, a lot of time. It is a tedious process that can take years. However when it is done correctly, the product is one worth waiting for.
Barley is placed in deep tanks of water for approximately three days. As the moisture increases it promotes the germination process. After the germination process, the barley is then moved to the malting segment of the distillery where it will go into drums sometimes known as the malting floor.
We saw an interesting article about starvation in which the comment was
made that there are really two types of starvation. One, of course, is
caused by too little or no food at all. But there is another type of
starvation caused by serious malnutrition, and even though the U.S. is
the fattest nation on the planet, our bodies are starved for important
nutrients and enzymes. It’s partly why we’re so fat, because we keep
eating and eating, but we’re eating highly processed, cooked foods that
have the essential components burned out of them. Cooking removes up to
80% of food’s important amino acids, fibers and vitamins.
As new Irish and Scottish immigrants tried to settle on the American
continent they brought with them the distilling methods of scotch
whiskey. Finding the new raw materials different that what they were
accustomed to, they lead the way for an evolution of new scotch now
known merely as whiskey. Today if you can find a similarity between
Irish and Scottish whiskey, and its now American cousin you would be
further ahead than the experts and connoisseurs.
Chocolate Lovers … Chocoholics … Come one, Come All. Learn the history of chocolate and why we can honestly say chocolate is really, truly good for us!
Oh, we chocolate lovers are loyal creatures! We have to be. Without our chocolate to solve our crisis, where would we be? To be honest, most of us chocoholics will admit, under pressure, that we could live without chocolate… we just don’t want to.
But, most of us don’t truly know its origin nor do we know what the actual benefits are. We just accept that if it tastes this good and makes us feel better… so be it… we eat it!
Chocolate Lovers … Chocoholics … Come one, Come All. Learn the history of chocolate and why we can honestly say chocolate is really, truly good for us!
Oh, we chocolate lovers are loyal creatures! We have to be. Without our chocolate to solve our crisis, where would we be? To be honest, most of us chocoholics will admit, under pressure, that we could live without chocolate… we just don’t want to.
But, most of us don’t truly know its origin nor do we know what the actual benefits are. We just accept that if it tastes this good and makes us feel better… so be it… we eat it!
The world’s obsession with celebrity is as strong as ever. In fact it’s growing with more and more celebrity endorsed products on the market. These include beauty products, homeware, designer diffusion clothing lines and now… kitchenware.
Ever since Fanny Craddock, the UK’s first TV chef, appeared in the 1960s, dressed in a ballgown whipping up meringues, we have religiously followed celebrity chefs. She was followed by Jane Grigson, Elizabeth David and then the nation’s most enduring kitchen darling, Delia Smith. Back in the 1960s, 70s and 80s we were restricted to buying celebrity cookbooks to enjoy a bit of their magic. But now things have moved on.
For five small custards use one pint of milk, two eggs, one ounce of
Walter Baker & Co.’s Premium No. 1 Chocolate, one-fourth of a
teaspoonful of salt, and a piece of stick cinnamon about an inch long.
How turning air into water will effect the drought situation in Atlanta, or any where there is a shortage of water.
In case you haven’t heard, we’re having a drought here in Georgia. If you don’t know what a drought is, I’ll tell you, it means we are getting little or no rain, which in turn means no water for crops, yards, animals, or pure drinking water for people. Up until a few weeks ago our water supply at the Lake Lanier Resevoir was down to three months use, and things were looking pretty dry. Fortunately we have had some rain over the past few weeks, and things are looking a little better. We have also had some severe weather and if you go into Atlanta you can still see some of the mess that was left when it was visited by a tornado towards the beginning of March.
Delis dispense golden “Jewish penicillin,” usually filled with some combination of matzo balls, noodles and little meat-filled dumplings called kreplach. Making chicken soup is a serious process if you want it to be the real deal.
“Chicken soup is synonymous with New York City,” Molly O’Neill wrote in the “New York Cookbook”. “An epicurean archeologist could piece together a social history of the city, simply by studying the permutations of its chicken soup.” From renowned chefs like Jean-Georges Vongerichten to the corner bodega owner, every cook has his own recipe for this magical elixir.