Hearty food needs a hearty wine, because it will make a lighter wine taste insipid. With lighter food, you have more leeway. Lighter wines will balance nicely, of course, but heartier wines will still show you all they have. Purists may complain that full-bodied wines “overwhelm” less hearty foods, but the truth is that anything but the blandest food still tastes fine after a sip of a heavyweight wine.
(more…)
To help put the world of wines into perspective, we offer the following lists, which arrange many of the most commonly encountered wines into a hierarchy based on size, from lightest to weightiest. If you balance the wine with the food by choosing one that will seem about the same weight as the food, you raise the odds dramatically that the match will succeed.
(more…)
The first thing to remember about matching food and wine is to forget the rules. Forget about shoulds and shouldn’ts. Forget about complicated systems for selecting the right wine to enhance the food on the table. This is not rocket science. It’s common sense. Follow your instincts.
Just choose a wine that you want to drink by itself. Despite all the hoopla about matching wine and food, you will probably drink most of the wine without the benefit of food–either before the food is served or after you’ve finished your meal. Therefore, you will not go too far wrong if you make sure the food is good and the wine is, too. Even if the match is not perfect, you will still enjoy what you’re drinking.
(more…)
Of course, you do not mind a glass of cool wine a hot summer day? And on a cold rainy night? You do not want to go to the fire, sit in the recliner, wrapped in a blanket and take a drink small sips hot, sweet and fragrant, warming body and soul, a drink? In other words, whether you like mulled wine as I love him?
Generally speaking, the mulled wine – it’s just wine, but, so to speak, wine, processed artistically brought to the state dessert, sweetened and flavored spices and nuts, fruits, dried fruits, and besides, drinking hot. Translated from the German mulled wine is - mulled wine , or more precisely, the heated wine,glühender Wein. Historically occurred in northern Europe and is traditionally consumed in Austria, Germany, Great Britain and Scandinavia during the Christmas markets and festivals held in the open air.
(more…)
So far, in my view, the grog was a compound of tea with rum. And, frankly, nothing fatal, just rum, heavily diluted tea. Or, conversely, fortified with rum tea, anyway. To, say, when giving bad protoplena quickly warm up the cold night.
However, I found much more violent version of the innocuous hot cocktail . Naturally, the Russified, naturally, vodka, and naturally, Pokhlebkin, this outstanding singer of our main natsnapitka.
Grog on Pokhlebkin – this is a very strong tea, almost chefir coupled with vodka in a 1:1 ratio. Here, below, the recipe, and, although he says that to use this hellish mix only in cases of emergency, only to rise from the grave a cold, hypothermia and frostbite, but the amount that he gives there seems to suggest that once frostbitten twenty:
(more…)
Your recipe calls for three cups of tomatoes. When you get to the market, you wonder how many fresh or canned tomatoes you should buy. Here are some figures to take the guesswork out of shopping.
Fresh Peeled Plum Tomatoes
2 1/2 pounds = 3 cups seeded, chopped drained = 2 1/2 cups seeded, chopped, cooked = 2 1/2 cups canned peeled in puree or juice
(more…)
Try to resist the impulse to reach only for skinless, boneless breasts– both skin and bones add flavor and keep the meat moist.
BREAST QUARTERS (with wings) are ideal for grilling, broiling and cooking in stews.
WHOLE BREASTS (on the bone with skin) are best for roasting whole, with stuffing under the skin or not, and for poaching.
BREAST HALVES (on the bone with skin) are great for grilling, broiling and roasting, with stuffing under the skin or not, and for poaching. Trim with shears to give them a nice, neat shape.
(more…)
My grandmother was a recognized genius of alternative medicine. Do you have a problem – she has a solution. Moreover, the more complicated case, the easier the cure. Cold cures a whole series of procedures, rather than, say, from deafness, infertility, Parkinson’s disease, or simply helping tincture of plantain poultice made from buckwheat or a woolen sock.
Another advantage – national treatment is never a passive sinecure. You always have something to do. Buttercups by the roots to dig something boiling in a water bath, something to shred on a grater to atomic decay. And how could it be otherwise? Sleeping foxes catch no poultry.
(more…)
Ingredients:
Ingredients: