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Last 7 Posts Authored

• Gorillaz at the Manchester Opera House posted (3 years, 6 months) ago
  This has got to be one of the best live music DVDs I’ve seen - the Gorillaz’s col…

• food posted (3 years, 7 months) ago
  Do you have a good chocolate cake recipe?…

• Jin Patisserie posted (3 years, 9 months) ago
  Cookies, glorious cookies! A very close second to cheese is the simple artisa…

• Jin Patisserie posted (3 years, 9 months) ago
  Cookies, glorious cookies! A very close second to cheese is the simple artisanal…

• Nice Pairings with Gewurztraminer? posted (3 years, 9 months) ago
    One of our first experiences in Alsace was drinking from an unending stream of Gewurztraminer …

• Riesling with Dinner posted (3 years, 9 months) ago
  Cinnamon. Perhaps not a spice you would immediately think of when pairing with Riesling. Howe…

• One of our first experiences in Alsace was drinking from an unending stream of Gewurztraminer (no complaints). posted (3 years, 9 months) ago
  They were all infused with either rose or lychee perfume and spicy on the finish. Moreover, the wine…

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Last 5 Replies – All 12 replies »

• How can I lose 15 pounds without exercising or dieting?
  

  Honestly, I found that eating five small healthy meals a day plus exercising once or twice a week kept me in shape, conditioned, and feeling energized. Small meals may consist of things like a cup of pasta with chicken, peanut butter sandwich, grilled cheese sandwich, 1/2 cup of fruit like strawberries, eggs & toast, etc…
  
  I usually have slightly heavier meals around lunch and dinner. My vices like cheese and chocolate are usually consumed during the most active part of my day.
  
  This doesn’t have to be a militant diet - you can still have a good time and enjoy lots of great meals AND wine. These are just guidelines. Hope this helps.
  - written 3 years, 7 months ago

• How do I find the good stuff to see in alsace, france?
  

  Favorite wine stops:
  Domaine Weinbach in Kaysersberg
  Rolly-Gassman in Rorschwihr
  Albert Mann in Wettolsheim
  
  Unlike Napa or Sonoma, wine tasting is free and they owners are more than happy to pour as much as you like. They are truly gracious.
  
  Eats:
  Any wine stub - try tarte flambee. Alsace is famous for this pizza-like dish. It will become an addiction.
  Lots of good places. We especially liked ZUM PFIFFERHUS in Ribeauville. Very good places in Kaysersberg and Strasbourg - this is where are addiction to tarte flambee started. The foie gras (if you like this sort of dish) is phenomenal, almost anywhere in Alsace.
  
  Other notes:
  If you like vintage touring and race cars, this is worth a visit: Musee National de L’Automobile in Colmar
  
  Visit Ribeauville - it’s quite charmig, also has the best little bakery, Patisserie Confiserie, F. Keller. Yes, this is the brother of Hubert Keller of Fleur de Lys restaurant in the city.
  
  Alsace’s landscape is quite lovely and the people are very friendly and humble. If you love the countryside and all its offerings, you’ll love Alsace.
  
  Hope this helps.
  
  Enjoy your journey!
  - written 3 years, 8 months ago

• Jin Patisserie
  

  You can get all her goodies here http://www.jinpatisserie.com/store/home.php
  - written 3 years, 8 months ago

• How to Clean a Wooden Bowl
  

  We have a large cherry wood salad bowl that is about 6 years old and hasn’t dried out. It still looks new. After each use, I wash it with a mild soap and dry it immediately afterwards. I then apply a thin layer of “food safe” mineral oil with a cloth or piece of paper towel before putting it back on the shelf. I don’t recall where I read this but you’re suppose to apply mineral oil to wooden bowls, plates, etc.. after each use.
  - written 3 years, 9 months ago

• How to bake a flourless chocolate cake
  

  I’ve tried a few flourless chocolate cake recipes and, quite honestly, they didn’t taste “flourless” - you know, that super-fabulously moist consistency that melts on your tongue and kind of sticks to your teeth, sometimes leaving a hill-billy smile. Anyway, I’m cheating here by offering a recipe that has a little flour but so much moisture goodness, you’d swear it was flourless. The original recipe actually calls for 1 1/2 cups of cake flour and 1 1/2 cups of cake flour, but I’ve changed the portions to meet my taste. I hope you like it.
  
  Grandmothers’ Chocolate Cake
  original recipe from Emily Luchetti
  
  Makes one 8-inch 3-layer cake, serves 10-12 (or just one!)
  1 1/2 C. plus 1 Tbsp. unsweetened cocoa powder
  1 1/4 C. boiling water
  1 1/2 C. cake (or pastry) flour (experiment with less if you like)
  1 1/4 tsps. baking powder
  1 1/4 tsps. baking soda
  10 Tbsps. (1 1/4 sticks) unsalted butter at room temperature
  2 3/4 C. firmly packed brown sugar
  3 large eggs
  1 1/4 C. buttermilk
  1 1/4 tsps. vanilla extract
  
  Preheat the oven at 350F. Butter three 8-inch round cake pans.
  
  In a small bowl, whisk the cocoa and boiling water together, making a smooth paste. Set aside to cool. Sift the cake flour, baking powder, and baking soda onto a sheet of waxed paper.
  
  Put the butter and brown sugar in the bowl of a heavy-duty electric mixer fitted with the paddle attachment. Cream on medium-high speed for 2 minutes, or until light and fluffy. Add the eggs, one at time, beating well after each addition. Decrease the speed to low and add the dry ingredients alternately with the buttermilk. MIx in the vanilla and cocoa paste.
  
  Divide the batter evenly among the prepared pans. Bake the layers of cake for about 30-35 minute (I’d keep a watch starting at 25 minutes), or until a skewer inserted in the center comes out with some bits, you don’t want it bone dry. Transfer the cakes to wire racks and let cool completely. Unmold them by running a knife along the inside edge of each pan and inverting them.
  
  The cake is wonderfully sinful on its own. However, if you’re feeling extra naughty, I’d add a wee-bit of buttercream frosting. And here’s my favorite recipe:
  
  Buttercream Frosting
  from Carolyn Miller
  
  Makes about 2 cups, enough to frost an 8-inch 2-layer cake
  1 large organic egg yolk (optional - I usually leave this out)
  1 1/3 C. sifted confectioners’ sugar
  2 tsps. vanilla extract
  3/4 C. (1 1/2 sticks) unsalted butter at room temperature
  
  In a warmed large bowl, combine all the ingredients. Beat at medium speed until smooth, about 5 minutes. Refrigerate until thick enough to use. (Note: Don’t leave it in the fridge too long as it will harden.)
  - written 3 years, 9 months ago

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Food and Wine, Food & Wine, wine, wine tasting, alsace, Eating, gewurz, gewurztraminer, california gewurztraminer, josephphelps, Photography, rollygassmann, martinelli, Self Improvement, chateaustjean, weinbach, cooking, cheese, vacation, CLA, gourmet game, holiday, fitness, wild bird, hawaii