Thoughts on food and beverages – Part 15

My sacred mission in life is to bring new energy to the domestic goddess that lies in all of us; the part of us that mimics the spirit of our mothers, grandmothers and all the domestic goddesses that came before us. So often the most precious memories of my mother and especially my grandmother center around food and cooking. I believe this is true for many people in spite of the fact that we seem to live in a society that devalues domestic talents. The delicious act of preparing dinner for ourselves and our loved ones is thought of as a chore that someone must do instead of the act of love that it is. Of course it goes without saying that eating daily is necessary for survival, but when we have the opportunity to sit down to a meal born of warm thoughts and creativity, this is an everyday luxury for which we should be grateful.

There is something a bit funny about food and cooking when it’s mixed with emotion. In this modern society we have learned that many people eat for reasons other than hunger. Food is more than sustenance. It’s a way of life for everyone. We communicate with our choices of food and the way we prepare it. How many women voluntarily starve themselves on a first date to impress a guy because we think that not eating makes us magically slim and dainty. You know the line, “I’ll just have a salad.” We do this because we don’t want to appear like the womanly gluttonous food loving creatures we really are. Later in life we learn that men actually like women who eat. Who knew?

Yes, we definitely use food and cooking for more than survival and as for those memories of our mothers and grandmothers in the kitchen, some make our mouth water, some make us feel sentimental and others make us laugh. I have a very vivid memory of a meal my mother made when she was not feeling particularly loving towards my stepfather. I was around thirteen years old. It was overcooked calf’s liver, even more overcooked green beans and some sort of gray mush. Mom, I love you, because it’s a memory and if we’re lucky, they last much longer than most meals we eat.

What you should know about lager beers

Lager is the youngest member of the beer family, although it has been brewed for about 500 years this is a a fairly short time comparded to ale, which has brewed for the last six thousand years. The lager yeast was discovered by accident when ales which were put into storage in cold caves continued to ferment. The word Lager was actually derived from the German word lagem which means to store. It was not until 1842 when a lager that would be recognised today was invented, when Joseph Groll combined the lager yeast with soft water and pale malt to make the first Pilsner. The vast majority of lagers brewed all around the world are pilsners.

The differences between lagers and other beers are due to the yeast used in the production. Whilst all other beers are fermented by use of a yeast which sits on the surface of the beer, the yeast used in lager sits at the bottom of the liquid. Lagers are brewed at much colder temperatures than ales and need to be left to store for longer before drinking.

Lagers are the only beers not classed as Ales. They are normally lighter in colour than ales and do not have the malty taste of ale. They are carbonated, almost fizzy and feel lighter as a drink. Lager should be served cold and in a glass with straight sides. European lagers can be served with as much as half the glass being taken up with head, British or American should be served in pints with a minimal head.

When choosing a Lager there is little variety in the big brands, however some of the smaller breweries offer more unusual lagers. Unlike ale, where you can find real ale pubs, specialty lagers are only available in bottles in most countries. The greatest differences are found in lagers from different countries so if looking for a change it is best to go for something exotic

Beer reviews: Chimay Blue

I’m toying with the idea of becoming a monk, after all, it’s not such a massive change in lifestyle – I’m always up very early in the morning; I’m well on the way to developing the little bald patch; no sex? isn’t sex the number that comes right after foive?; and all that lovely beer.

The only drawback that I can see is the religion. Oh well, I’ll just stick to the beer.

Chimay is an authentic Trappist beer. This means that it is brewed within a Trappist monastery, under the control and responsibility of the monastic community. Only 6 beers in Belgium can carry the appellation Trappist: Chimay, Orval, Rochefort, Westmalle, Westvleteren and Achel. There is also one beer from the Netherlands that carries this appellation and that is La Trappe.

If you have a search through my reviews I’m sure you’ll find some ramblings on most of these.

CHIMAY is the largest, and best known of the Trappist breweries and has been brewing on a commercial scale since 1862.

The brewery produces three very special beers – Premiere, or red (7%); Cinq cents, or white (8%) and Grand rserve, or blue (9%)

Grande Rserve comes in a 750 ml, corked bottle, but in the more readily available 330ml bottle it is called Chimay Blue. It is a top fermented Trappist beer which, due to the liquid sugar and yeast added, is re-fermented in the bottle, and is not pasteurized.

This is the strongest and most complex of the beers from this abbey and was originally introduced as a Christmas beer, but has been brewed regularly since 1958.

This is a beer that is suitable for laying down for a few years where it should develop a barley wine/port character.

* The Pour *

Chimay Blue pours with a lively carbonation to a dark tawny, amber, almost plum colour with a thinnish, creamy, tan-coloured head which doesn’t last all that long but leaves a large amount of lace on the glass.

The aroma has a sweet maltiness to it, but also exhibits a lot of earthy tones, fresh yeast and a subtle, flowery fragrance. There’s an incredibly complex aroma of orange peel, banana and other fruit, some sort of berries, along with spices, vine fruit and a hint of pepper.

* The Taste *

Medium bodied with a smooth and thick mouthfeel, the yeast is noticeable in the flavour, but it’s not overwhelming. There’s a taste of raisins with hints of cherry and candy sugar. It has very definite, slightly acidic, citrus notes, mostly orange peel, but there’s also some caramel sweetness. As it warms the beer takes on a more earthy, woody (oaky) character with traces of vanilla, and the alcohol becomes more noticeable. There’s also a spicy hit to the beer, with pepper, cloves, nutmeg and maybe a hint of coriander in the slightly dry finish. It is extremely complex and with so much going on it is very hard to pin down all the flavours. It has been described as similar to a port-wine and I can find no argument with that.

* The Verdict *

At 9% ABV, this is a very complex but, at the same time, a very smooth and creamy beer.

Chimay Blue is a true masterpiece of brewing craftsmanship that is hard to pair with any food matchings – perhaps some crusty bread and strong cheese, preferably the Abbey’s own. Personally, I would be loathe to interfere with this beer’s rich flavour and would prefer to drink it on it’s own.

Definitely one to sip and savour.

I can’t say I’ve seen it for sale in many supermarkets (although it’s sometimes possible to buy it as part of a gift pack), but a specialist beer shop should have this for around 1.50-80 for the 330ml bottle. It sounds expensive but when you consider the quality, and that the ABV is a whopping 9%, it is actually decent value.

Would I drink it again? – In the blink of an eye.

Tips on hosting your own poker game – Part 2

Having poker parties is one of the countries favorite pastimes. It’s a time when friendships are formed and good times are had. One of the most important ingredients in a good poker party is the food. There are numerous choices when it comes to the type and style of poker party foods that a host can serve the guests.

One type of food that is a favorite at the poker table is sandwiches with chips and dips. There are a lot of things one can do with bread, some condiments, and some meat and cheese. A popular option is to let quest prepare their own sandwich the way they want it. Just have everything out and offer different types of meats and breads and cheeses, have some lettuce, pickles, and tomatoes already sliced and ready. With the chips just get several types maybe some bbq flavored or sour cream and onion as well as regular flavored chip and maybe some corn chips. Supply pre made dips or make your own its up to you but one of my favorite dip recipes is this:

Cindy’s cheese dip

1 block velveta cheese

1 can of rotel (if you want spice get the hot rotel)

Melt cheese over low heat then add rotel once cheese is melted. If it’s to thick add a quarter cup of milk and stir in keep adding until you get the right consistency that suits you. You can also cook this in a crock pot. Just add all ingredients turn on low and let melt and be sure to stir it every so often. This makes a lot so it’s great to refrigerate and use on nachos another day.

The drinks served are just as important as the poker party foods. Everything from alcohol to soda pops can be served. Alcohol tends to be a favorite beverage at a large number of poker parties. Iced tea is another good choice because it can be served sweet or unsweetened with lemon or without. If you do decide have alcohol just drink responsibly. One of my favorite drinks is simple to make and a tart tangy treat.

3 ounces vodka

7 ounces orange juice (I prefer the natural orange)

2 ounce cranberry juice

Put ice in glass and add all ingredients and stir.

If you don’t like a strong drink you can cut down on the vodka and substitute with the orange juice.

A great poker party idea for decorations is poker themed plates to serve your party poker food on. There are several places online to order from. One example is a website called partythemeshop.com. They offer a large selection of poker party supplies at good prices too. Just have fun and be creative with your poker party ideas and be sure to serve great tasting poker party foods and drinks and your poker party will be a success.

The effects of alcohol use on an unborn child

Pregnancy can be a very emotional and trying time for a woman. Those hormones are raging and changing. Sadly, women who are more prone to turn to alcohol as a method of relaxation may be putting their unborn child in danger. A woman who drinks alcohol during pregnancy may cause harm to her unborn child. The alcohol goes directly to the fetus through the placenta and bloodstream. The baby is drinking the same as the mother.

This can damage the child. It doesn’t always happen, but the risk is clearly there.

Fetal Alcohol Syndrome (FAS) is a medical term used to describe a whole range of problems that can be caused by drinking alcohol when pregnant. Studies suggest that the first two trimesters are the most critical for avoid alcohol. Often the problems can begin before they even realize they are pregnant. These problems can be mild to severe.

Here are some possible outcomes.

*Odd facial features – The child may be born with a smaller head than usual. Often the facial features of a flat face and narrow eye openings become more prominent as they approach ages 2 & 3. In general people just say “they don’t look right.”

*Growth deficiencies Most children are born with smaller than normal birth rates.

*Central nervous systems Children may display with memory, learning attention span, problem solving, hearing and speech.

There are many terms that have been used to describe children who display some but not all of the clinical signs of Fetal Alcohol Syndrome. For example, Alcohol-related Neurodevelopmental Disorder (ARND), Fetal Alcohol Effects (FAE) and Alcohol-related Birth Defects (FAE) are terms that are all related. None of these terms are something a new parent wants to hear.

Science has yet to determine why some mothers are more susceptible to occurrences than others. Genetics may play a part, much like some people seem more prone to alcoholism.

Heavy drinking is considered 5 or more drinks on at least one occasion while pregnant. This can seriously affect the unborn child. Studies can not even confirm if small amount of alcohol are safe. Beer and wine are alcohol.. A standard 12 ounce can of beer has the same amount of alcohol as a 4 ounce glass of wine or a 1 ounce shot of straight liquor. Some malt beverages and wine coolers contain more alcohol than the average 12 ounce can of beer.

The United States Public Health Service has indicated that there is no safe level of alcohol use during pregnancy.

The bottom line is that Fetal Alcohol Syndrome is irreversible. There is no treatment and it can not be “fixed”. It is also 100% preventable.

Reference:

www.medicare.com

www.webmd.com

www.seekwellness.com

The wonderful world of cocktails

The first mention of a cocktail was somewhere around 1800. Ever since then, the cocktail has gone through various changes and today bartenders use all kinds of ingredients to serve the most fascinating mixtures. Online there is a wide range of cocktail recipes, with or without alcohol, satisfying the tastes and preferences of every Internet user.

In the past, people used mostly bitter and vodka as a basic ingredient for alcohol. As time passed, various other drinks were implemented and nowadays the most popular ones are: gin, rum and whisky. Of course that there are still a lot of cocktails prepared with vodka and they are some of the most consumed drinks worldwide.

We you think about cocktails, there is a special feeling. Cocktails are great for parties, some being exotic and extremely flavored. Diverse liquors are being used and there are certain special components added for a special taste such as honey, milk or cream.

The Internet has been able to provide varied information about cocktails including the history of mixed drinks. The ingredients used in the making of such drinks differ and some have an incredible taste. People worldwide use the World Wide Web in order to find recipes for cocktails and make sure they have an awesome party.

Amongst the most popular alcoholic cocktails are: Caribbean Night, Daiquiri, Pina Colada and Tequila Sunrise. A special drink that falls in the category of longdrinks is the Long Island Ice Tea, made from vodka, tequila, rum and lemon juice. Other common ingredients added for extra flavor are orange juice, cola and gin.

The etymology of the word is somewhat unknown but it seems to have derived from Latin, the English “cock tail” or from French. Another interesting piece of information presented online is that many of these mixed drinks bear the name of famous people, alive or not. The cocktail has a lot of things to tell and that includes specific terms, which are very well known by specialists in the field meaning bartenders.

The bartenders of today use their skills in creating the best cocktails and longdrinks possible. For them, shakers, blenders and crushed ice are key elements to the making process and they know very well how much people love such things. This is why, specialized websites have appeared, helping people to decide which type of cocktail they love the most and make them want to try some at home.

For people interested in cocktails and longdrinks such as Caribeean Night, there are also lots of books presented on the Internet. One can easily find the encyclopedia of cocktails and purchase a copy of the book. The information is offered in a great way and the prices are great.

As cocktails are made commonly with alcohol, one should know that there are plenty of drinks without alcohol. These are prepared from the greatest variety of fruit juice including orange, grapefruit, cherry and pineapple juice. Some of them use Curacao, grenadine and coconut cream. The cocktail made solely from fruit juice is delicious and many people prefer them for diverse reasons.

Today we can find online information about any subject we are interested in. The world of the World Wide Web has opened to us a great variety of topics, helping us to take better and informed decisions. There are plenty of resources when it comes to cocktails and longdrinks, making mixed drinks to be very popular online. Lots of people visit such websites in order to learn more about mixed drinks and how to prepare them. From 1800 and up to this day, the cocktail still maintains its exotic air and captures people worldwide.

Thoughts on food and beverages – Part 8

Thoughts on foods and beverages. I spent awhile working in a food establishment. Also, I have a family for which I have selected food and drinks.

For the younger children, which now happen to be my grandchildren, I prefer healthy snacks and drinks. When I shop I head for the milk and usually orange juice, or products that include orange juice. Of course, they prefer the sugar-laden and salt-riddled products. I try to obtain items in a way I can limit both sugar and salt. Such as popcorn. I also try to sneak in fruits and vegetables as much as possible.

Even with the older ones, salt and sugar have to be limited as much as possible. This is impossible with the older ones driving and buying whatever they desire. I do throw in tips along the way. Such as “If you have that cheeseburger, at least leave off the fries.” “Buy a bottle of water instead of (whatever brand) of cola.

Foods and drinks should all come with warning labels. Warning: this item includes salt. Warning: this item includes sugar. All the various hidden names should be labeled as salt or sugar. Such as Hey: Pasta turns into Sugar!

People should be taught from a much younger age as to what foods and drinks are safe.

Water should be taught that it is good, good, good.

The basics of frozen cocktails – Part 2

Frozen cocktails and cute little paper umbrellas often go hand in hand, but concocting a potent potable that is true to the way it would be served in a bar is a little more challenging. For those of us who are novice drink mixers, knowing the basics of frozen cocktails will help us establish ourselves behind the bar and on the other side enjoying the fruits of our labor.

BLENDER: You will need a blender for your frozen cocktails, so if you do not have one, make the investment. There is really no other way to get the consistency that the professionals serve without one.

FRUIT: Yes, those frozen cocktails are replete with one or several fruity flavors that will hopefully spirit us off to the tropical island in our minds. No matter where your happy place happens to be, the fruit that you use will work best if it is frozen or semi-frozen. Fresh fruit is often mushy and can cause the consistency to go awry. Using frozen fruit also allows you to seal the bag and re-use any leftover fruit.

LIQUIDS FIRST: Make sure you at least chill any liquids that are necessary for the recipe. Even chilling the liquor will go a long way in making sure the consistency of the frozen drink turns out as it should. Put any liquids in first, then add the frozen fruit next and lastly put in the ice, ice cream, or frozen yogurt.

SPEED: Texturally, you will want to start blending slowly and gradually work up to a higher speed. If you find that your drink is too runny, you can always add more fruit. If the drink is too thick, thin it out with more ice or, for those who are adventurous, more liquor.

GARNISHES: In addition to those darling little paper umbrellas, make sure you have wedges of pineapple, and tiny kabobs of maraschino cherries, orange wedges, freshly grated coconut, or any other festive and fruity garnish for your guests to nibble. Some hardcore frozen drink makers will soak their garnishes in rum or other liquor, chill it, and then make the garnish a special addition to the cocktail. Whatever your pleasure, make sure that it is pleasing to your guests, as well.

Frozen cocktails are a superb compliment to any dinner party, cocktail party, or Barbeque. Well done frozen cocktails are always a crowd pleaser and for one moment they allow us to slip off into a tropical world far away from the cares of the day. All we have to do is sip and relax!

For more information you can check out the following sites:

http://www.thatsthespirit.com/ en/drinks/articles/Frozen_drin ks.asp

http://www.drinksmixer.com/cat /11/

http://allrecipes.com/Recipes/ Drinks/Cocktails/Main.aspx

Beer reviews: Brouwerij Verhaeghe Duchesse De Bourgogne

Following on from my review of Gulden Draak I am moving on to another excellent Belgian beer that I sampled at Chesterfield Beer Festival. This is another of my favourites and one that I will most certainly be drinking during my trip to Ghent in April this year. This one isn’t as strong as Gulden Draak and is very different in colour and taste. I love Duchesse de Bourgogne and would like to introduce this lovely lady to you!

~~~THE BREWERY.

The Duchesse is brewed at the Verhaeghe Brewery which is based in the Flemish town of Vichte. The brewery dates from the end of the 19th Century and they pride themselves on using traditional methods to produce their beers. Their motto is “Better less But Better” ~ not got a clue what it means though I’m afraid!

~~~THE BEER.

*A Bit of Background*

Who exactly is the lady who appears on the label of Duchesse de Bourgogne and what is she doing holding a bird? The regal looking lady is actually Mary of Burgundy (daughter of the Duke of Burgundy). She was born in the 15th Century in the Flanders city of Bruges (another place I will be visiting when we visit Belgium this year). She died after a hunting accident and is now buried in Our Lady’s Church in Bruges.

She was greatly loved by the people of Flanders and they were very upset at her tragic death at the age of only 25. The painting on the label of the bottle dates from around 1485 and shows Mary with her falcon ~ apparently she was hunting with the falcon when she fell and died!

Duchesse de Bourgogne is a beer that is matured in oak casks for around 18 months before sale ~ this is supposed to give depth of flavour and the tannin in the oak gives a more fruity taste. As with other Belgian Beers the Duchesse is best appreciated at around 8 to 10 degrees Celsius and has its own unique glass ~ in this case a stemmed wine goblet with the name displayed in white script.

*Vital Stats*

Duchess de Bourgogne weighs in at 6.2% and is brewed in the style of a West Flanders Red Beer. The red colour comes from dark coloured toasted malt and they tend to be sour blends of old and new brews of beer.

*Look, Aroma & texture*

As you would expect from a Red Beer, the Duchesse has a lovely browny red colour. When poured it has a small, slightly bubbly head which lingers for a while and leaves some lacing on the side of the glass. Aroma is slightly sour and apply (a bit like the scent of cider vinegar) ~ it is quite a sharp, almost acidic smell that some people are going

Signs that you need a break from gaming – Part 2

Role Playing. Gaming. RPGs. Game Night. D&D. White Wolf. Hack. Game Master.

People have different ideas about the meanings of these words. Some will understand that D&D involves pretending to be a dwarf or ogre; they might think Game Night is when friends get together for card games; they might think Hack is what an ax murderer does or that a White Wolf is an endangered species. If these descriptions fit you, then you can stop reading now. You don’t know gaming, therefore can’t need a break from it.

If, on the other hand, you are smiling at your memory of a great campaign, thinking of your last character creation session, or inwardly debating the best and worst of gaming systems, this article is for you. Don’t get me wrong. Gaming can be a great pastime, a fun social event, even a beneficial release of pent up emotions. However, there is such a thing as too much gaming. No, really – there is!

A few simple signs that you might need a break from gaming:

*You can’t pay the electric bill because you spent too much money on gaming manuals and miniatures.

*You find that, despite the two crown royal bags and the plastic tackle box sorter, you still need more storage space for your dice.

*You have now reserved two, three, or more nights a week for gaming and will not cancel for anything short of death – your own!

*You find yourself commenting on your “plus three pout of persuasion” or someone’s “magical influence spell”.

*You roll a “will save” before agreeing to a task you don’t want to do.

*You routinely take food or drinks to your friends, not to be hospitable, but because you might earn more XP.

*You can’t go to a restaurant without your dice to help you decide what to order.

*Your significant other is never quite sure when to call you by your human name and when to call you by a character name.

*You’ve met so many of your friends in game that you don’t know their real names.

*You have to think twice when filling out personal information forms because you have trouble remembering which height and hair color is yours and which is your character’s.

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