Archive for the 'Food' Category

Roquefort Papillon – Cheese That Pleases

Published on February 1, 2011 in Food. 0 Comments Tags: , , .

Whether you love blue cheese or not, this specific blue by Roquefort may turn you to the blue side. Papillon comes in 4 different varieties that include the Papillon, Organic, Revelation and Rouge.  Its full flavor, creamy texture and amazingly salty yet pungent taste really take this cheese to the top of your cheese choices.  It pairs well with many wines styles that include Sauternes, Porto, Patrimonio, Cotes-du-Rhone, Rivesaltes Rancio, Palo Cortado Viejo and Banyuls to name a few. Besides wine, this cheese pairs very well with figs and honey.

Once you purchase Papillon you will need to let it sit out on the counter for 30 to 60 minutes before consuming. There also may be a serum that appears as it warms, which may have a transparent yet subtle yellow look to it.  The serum is naturally occurring and is a sign of high quality cheese. Continue reading ‘Roquefort Papillon – Cheese That Pleases’

Its the BIG Cheese – UnieKaas Parrano Cheese

Published on October 17, 2010 in Food. 1 Comment Tags: , , .

While you may love cheese like I do, and you may have tried an assortment throughout your travels, every once in a while you are lucky enough to find that special something. UnieKaas Parrano cheese is that special cheese! Parrano, an aged Gouda-style Dutch cheese, was created about 12 years ago,  by UnieKaas, which is the largest Dutch cheese company.  It is made in Holland, from pasteurized Dutch cow’s milk and has a special semi sweet, nutty flavor that is easy to eat and tastes great on English water crackers. I was lucky enough to come across this cheese at my local specialty store that has a great selection of cheeses. Continue reading ‘Its the BIG Cheese – UnieKaas Parrano Cheese’

Wine Trends – Past, Present, and Future

Published on September 20, 2010 in Food. 0 Comments

Wine and the culture that accompanies it is an important part of our society that has only grown in popularity within the past decades.  It is a subject that cultured people are expected to be able to converse about intelligently.  So if you don’t know much about wine, consider this your cheat sheet.  And even if you think you know everything that there is to know about wine, you might find out something interesting to share with your wine savvy friends.

In the past decades, wine making and the culture that surrounds wine has undergone some very important changes.  One of the most notable of those changes was the rise in popularity of the winemaking consultant. Continue reading ‘Wine Trends – Past, Present, and Future’

Geeky Chefs – Top Restaurants Using Science To Develop Amazing Cuisine

Published on September 11, 2010 in Food. 0 Comments

People have been experimenting with the preparation of food for thousands of years, but chefs have only recently begun to use principles of chemistry to enhance the flavor and texture of the food that they create. Class IV lasers, edible parchments, foams, aromatic airs, froths, smokes, freeze dried powders and paint sprayer “snows” are only a few examples of the techniques being used to push the boundaries of cooking. This new science is known as molecular gastronomy, a branch of food science that studies the physical and chemical changes that occur in food when it is cooked.

As we can see from the S. Pellegrino 50 Best Restaurants list, molecular gastronomy is a major trend among the best and most exclusive restaurants in the world. Continue reading ‘Geeky Chefs – Top Restaurants Using Science To Develop Amazing Cuisine’