Six Burner

Wine Spectator Top Wines for 2009

noreply@blogger.com (The Lynch Report) — Fri, 20 Nov 2009 20:27:00 +0000

Just in time for the Thanksgiving and Christmas Holiday entertaining and gifting season....

Wine Spectator has listed it's long anticipated, and surprise selection of the Top Wine of The Year

No, it's not a wine from France, or anywhere in Europe. It's an affordable Washington State Cabernet Sauvignon. Check out the video on this selection, and the list of the rest of the Top 100 Wines here.

Wine Spectator's comments were:

(the winemaker) used grapes from six low-yielding vineyards to create a blend of Cabernet Sauvignon with 5 percent Merlot and 4 percent Cabernet Franc. This wine belongs in the company of the world's great Cabernets and, with its low price and significant production, earns our 2009 Wine of the Year.

And, if you try it out, let me know what you think of the judges selection.

Cookbooks Every Kitchen Should Have?

noreply@blogger.com (The Lynch Report) — Sat, 17 Oct 2009 02:16:00 +0000

You may want to make room on your book shelf....

The Atlantic presents its view of the five essential cookbooks every kitchen should have......you may differ, as I do (except for #4). But, they are thoughtful suggestions.

Every kitchen should have:

1) A good reference book. Always on the top corner by the wall on my armoire in the den is La Varenne Pratique, because when I need it, I need it. A book like this covers everything from how to carve a ham and how to fillet a fish to the proper way to scramble an egg and a few basics of pastry. It is 500 pages of answers to most culinary questions. I attended this school and this book is like a refresher course every time I pick it up.

2) A pastry book. Next to La Varenne Pratique is The American Baker by Jim Dodge. He has a way of taking the fear out of baking. I also like books you really learn from. In the beginning of this book, he covers the topics of seasonal ingredients, complementary tastes and textures, clarity of flavor, simplicity, and promises of pleasure. Any pastry chef who gets into these topics before recipes has my respect, and his recipes work.

3) A Junior League book. Mixed in with many of my favorite cookbooks are several editions of Come on In. My favorite is from the Jackson, Mississippi Junior League. Maybe this is where the southern belle in me comes out. I would think finding the best Junior League books would follow the same rule as ordering sweet tea: Never order one from a state that does not have an SEC team.These books typically have about 100 recipes for dips and party appetizers for the home cook, but like a sassy Betty Crocker, they cover everything with more flavor and spice. They are always tested, and as much as I tease my friend Doris Ann Benoist that she has never made an entrée in her life--she has entertained for years with just dips--I always enjoy her latest dip.

4) An Italian technique book. My pick is Giuliano Bugialli's Classic Techniques of Italian Cooking. This book is a culinary history book, and also includes techniques. I have always believed if you can master French cooking and Italian you have the basic knowledge to venture into all the other cuisines. Remember, I am trying to limit this list to five. (You can substitute your favorite book here.)

5) A book to nourish loved ones. The Cancer-Fighting Kitchen: Nourishing, Big Flavor Recipes for Cancer Treatment and Recovery--This is a book I have added to my shelf and it will always be within reach. I think this book could be called many things--a mother's handbook to nourishing your loved ones or cooking to cure. I know my family and friends will benefit from my new favorite book the next time I need to cook something to make them feel better.

The Business Of Pizza

noreply@blogger.com (The Lynch Report) — Thu, 01 Oct 2009 01:49:00 +0000

It ain't easy.....

But if you love it, and strive to excel...it can be Art. But even Art can be a prison. After five years being celebrated as one of the top pizzaiolo's in New York City, and the country, this pizza artist / businessman has recently turned over his creation to another artist.

Mr. Anthony Mangieri started Una Pizza in Point Pleasant Beach, N.J., where he worked to create pies as authentically Neapolitan as possible. In the fall of 2004 he moved to 349 East 12th Street. There, in his wood-fired brick oven he served four types of pizzas — white, marinara, Margherita and the filetti. There was nothing else on the menu.

Video: 'Naturally Risen'

Enjoy the beautifully shot and edited video of Una Pizza Napoletana and its moody pizzaiolo, Anthony Mangieri-- by Art director and commercial artist Michael Evans. The video is backed by a great Tommy Guerrero instrumental. You'll find the homage on Evans's site: divisionofsafety.com/NATURALLYRISEN
(Hat tip SLICE)

Cloudy With A Chance Of A Meatball

noreply@blogger.com (The Lynch Report) — Thu, 17 Sep 2009 01:35:00 +0000

One Meatball........

With all the attention given to the new movie "Cloudy With A Chance Of Meatballs", seems like a proper time to pay some attention to Josh White's great blues song about the man who could only afford one.... meatball.

Video and music here

One Meatball - Josh White

A little man walked up and down,
He found an eating place in town,
He read the menu through and through,
To see what fifteen cents could do.

One meatball, one meatball,
He could afford but one meatball.

He told the waiter near at hand,
The simple dinner he had planned.
The guests were startled, one and all,
To hear that waiter loudly call, “What,

“One meatball, one meatball?
Hey, this here gent wants one meatball.”

The little man felt ill at ease,
Said, “Some bread, sir, if you please.”
The waiter hollered down the hall,
“You gets no bread with one meatball.

“One meatball, one meatball,
Well, you gets no bread with one meatball.”

The little man felt very bad,
One meatball was all he had,
And in his dreams he hears that call,
“You gets no bread with one meatball.

“One meatball, one meatball,
Well, you gets no bread with one meatball.”

Barley, Hops, Yeast, Kelp, Mackerel?

noreply@blogger.com (The Lynch Report) — Tue, 15 Sep 2009 17:25:00 +0000

First Sea-Aged Beer In 150 Years!

Tired of wimpy, pale, watery beer? Well, now you may have a chance to try some genuine sea-aged brew.

Brew Dog, an iconoclastic British brewer, has re-discovered and revived the original recipe and methodology for true India Pale Ale aka: IPA.

Originating in the 1700s, India Pale Ales were developed in Britain and sent by sea to British people living in India. The beers travelled inside oak casks on board sailing vessels however the lack of refrigeration and tempestuous sea journeys often compromised the quality. India Pale Ale was born when brewers realised that together, hops and alcohol act as a natural preservative ensuring that the beer could withstand the voyage and arrive in good condition.

Atlantic IPA (and James!) survived two months on the North Atlantic, involving a tense barrel-rescue-mission, beatings from force ten storms, 60 foot waves and encounters with killer whales. Upon safe return to dry land, the IPA was bottle conditioned and is now available at www.brewdog.com

See video here

James Watt, BrewDog's Head of Stuff, said "Today the term IPA has lost its meaning and UK brewers mainly use it to describe beers which are neither particularly hoppy or high in alcohol....

"We wanted to take the style back to its roots and we have created the first genuine, commercially available IPA for 2 centuries. Going beyond the realms of what would normally be deemed possible in order to deliver is what we're all about at Brew Dog. We're constantly pushing ourselves to come up with audacious, unusual and cool concepts and Atlantic IPA is definitely the most ambitious brew project we've accomplished to date."

Full story here.

Poached Egg Cloud - Toasted!

noreply@blogger.com (The Lynch Report) — Mon, 14 Sep 2009 15:25:00 +0000

Egg Soufflé Sous Vide

Many ingredients require some degree of manipulation before they yield a desired texture. Chef Raphael Peña demonstrates manipulating an ingredient's textural potential in the kitchen of Gresca. Check out the full story to see Chef Peña's technique, and his recipe for Egg Soufflé with Asparagus, Iberico Ham and Cream

An exaggerated emphasis on the contrasting textures of the egg makes Chef Peña’s souffléed egg dish an arresting reinterpretation of a casually encountered ingredient. Preparing the whipped egg white sous vide creates a pillowy, cloudlike texture that is weighted only by the succulence of the thick, runny egg yolk inside.

Step 1: Cut a folded, double-thick sheet of plastic wrap the size of writing paper and use it to line a biscuit-sized metal ring, with the center of the plastic wrap on the bottom of the ring and equal lengths hanging over the side.
Step 2: Separate egg yolk from white and set aside. Whisk egg white to stiff peaks.
Step 3: Spoon most of the egg white into the lined metal ring, leaving a small depression on top.
Step 4: Put the yolk in this depression in the egg white and cover it with the remaining egg white so the yolk is entirely invisible.
Step 5: Gather the overhanging plastic wrap and twist at top to form a ball. Secure the ball with a long tie of stretched plastic wrap to avoid disturbing the egg yolk. Allow extra length on plastic wrap tie.
Step 6: Using plastic wrap tie, tie secured egg ball to a heavy metal object that can be safely submerged in water.
Step 7: Place egg ball with tie side down in pot, using metal to weight it down.
Step 8: Cook egg sous vide in a 70°C (158F) water bath for 19 minutes.
Step 9: Remove egg from plastic wrap and put on parchment-lined baking sheet, tie side up. Bake for 4 minutes at 200°C. (392F)
Step 10: Remove egg from oven. White should be browned on the ridges and yolk will still be runny. Serve atop diced asparagus, zucchini, potatoes, fennel, asparagus tips, bacon, Iberico ham and cream.

Chef Raphael Peña
Gresca
Carrer de Provença, 230
08036 Barcelona, Spain
93 451 61 93

Thieve's Oil

noreply@blogger.com (The Lynch Report) — Tue, 08 Sep 2009 16:46:00 +0000

Put your spices to work for you....

With the daily onslaught of dire warnings about a "Swine Flu" epidemic, and the real problem of growing anti-biotic bacterial resistance due to today's overwhelming focus on anti-bacterial soaps and hand creams, here's a simple way that you can use common kitchen spices to protect yourself and your family without contributing to the problem of bacterial resistance.....it's kid-friendly too.

As reported by Anahad O'Onnor in the NY Times:

A recent study by a team of surgeons, for example, found that a solution made with cinnamon oil killed a number of common and hospital-acquired infections, like streptococcus and methicillin-resistant Staphylococcus aureus, or MRSA. The study found it was just as effective as several antiseptics widely used in hospitals. Another study by French researchers in 2008 had similar results, showing that at concentrations of 10 percent or less, cinnamon oil was effective against Staphylococcus, E. coli and several antibiotic-resistant strains of bacteria.

It turns out that there's a really great, natural, plant-based recipe that takes the cinnamon oil one step further - "Thieves Oil" so named because grave robbers in the Middle Ages used it when they were engaged in "harvesting" their treasure, and never got sick. Here's a video demonstrating it's mixing, followed by a recipe.

Video

Recipe (Video and recipe Courtesy Dr. Lawrence Rosen's blog)
Natural Hand Sanitizer

1. In a small bowl, put one drop each of the following essential oils: cinnamon, clove, rosemary and eucalyptus.

2. Add five drops of lemon essential oil. Mix in 1 ounce of water and 1/2 teaspoon aloe vera gel (available at pharmacies and health food stores).

3. Store in an airtight container or a small travel-size bottle.

Note: Essential oils can be purchased online or at health food stores.

Alternative: Instead of purchasing the 5 separate essential oils, use 5 drops of the "Thieves" blend from Young Living Essential Oils (youngliving.com)

Metaphysics Of Bread

noreply@blogger.com (The Lynch Report) — Tue, 25 Aug 2009 02:14:00 +0000

Peter Reinhart on Bread......

Peter is an homage to the wisdom of pursuing that which you passionately love to do....it is the key to success.

Recipe For Life - Hugh Millais

noreply@blogger.com (The Lynch Report) — Mon, 17 Aug 2009 22:06:00 +0000

"75 years, 0 hours of labour, 40,000 bottles of wine, a pinch of Song, Women (to taste). Sozzle gently over a low lifestyle, leave to marinade slowly, bring to fruition. Garnish the whole thing wildly in the telling."

Photo: LICHFIELD/GETTY
Although not exactly a 'foodie' story, it is a story about gusto, taste, life and adventure. And, Hugh Millais was the author of the "Name Dropper's Cookbook"

Hugh Millais, who has died aged 79, wafted genially through life – sailing around the Caribbean in his own yacht as a calypso singer; starting an ambitious house building scheme in Spain; and appearing in two of Robert Altman's films – without ever having to suffer the indignity of full-time employment.

Quite whether these adventures occurred exactly as Millais recounted them was largely unimportant. Those who had never met him could not believe such a character existed; even close acquaintances were sometimes tempted to rub their eyes. A 6ft 6in tall hedonist with an eye for the ladies, he was kindly, selfish and ready to take off to the far ends of earth in a moment.

Hugh Millais summed up his recipe for life: "75 years, 0 hours of labour, 40,000 bottles of wine, a pinch of Song, Women (to taste). Sozzle gently over a low lifestyle, leave to marinade slowly, bring to fruition. Garnish the whole thing wildly in the telling."

He died on July 4, fortified by the rites of the Roman Catholic Church, which were administered by an Ampleforth monk who had been a school contemporary.

Read the rest of the fascinating story about Hugh Millais' life here....

Bacon Beer

noreply@blogger.com (The Lynch Report) — Thu, 13 Aug 2009 00:06:00 +0000

Beer + Bacon.....Hmmmmm

Brooklyn Brewery’s Garrett Oliver is working on a beer that (1) takes barleywine made from malt that’s smoked in the same room as Allan Benton’s bacon and (2) combines it with brown ale that’s been infused, via “fat washing” (mixing a melted fat with alcohol, then chilling the mixture into a solid and skimming it off), with the taste of Benton’s bacon fat.

Oliver says “Either this will be the most amazingly disgusting thing you’ve ever tasted in your life. Or I shall rule the earth."

Hat tip: Grub Street

Got Borscht?

noreply@blogger.com (The Lynch Report) — Wed, 12 Aug 2009 03:23:00 +0000

Need Stamina?

Drink Borscht!

The BBC reports that a University of Exeter (UK) study indicates that beetroot juice boots stamina and endurance, helping some people exercise for up to 16% longer.

The study found nitrate contained in the vegetable leads to a reduction in oxygen uptake - making exercise less tiring.

The small Journal of Applied Physiology study suggests the effect is greater than that which can be achieved by regular training.

Beetroot juice has previously been shown to reduce blood pressure.

The researchers believe their findings could help people with cardiovascular, respiratory or metabolic diseases - and endurance athletes.

For some reason I have a feeling that some people will assume that beetroot juice is an aphrodisiac....hmmmm, this may be a great investment opportunity........

Full story.....

Coke Milk?

noreply@blogger.com (The Lynch Report) — Tue, 28 Jul 2009 00:34:00 +0000

Fizzy Milk!

Thanks to Maurice Chittenden in the Times Online (UK), we've got news of a new product from Coke. It's a new "vibrancy" product that if successful in the US, will be marketed in other countries.

COWS may not think it is the real thing but Coca-Cola is set to launch fizzy milk on the world.

The drink contains skimmed milk mixed with sparking water, flavoured with fruit and sweetened with cane sugar.

Scientists have developed the drink at the firm’s laboratories in Atlanta, Georgia, ensuring it will not curdle in its 8oz aluminium bottle.

Going under the name Vio, Coca-Cola has begun test-marketing the carbonated drink at natural food stores and delis in New York It sells for about £1.50 a bottle, no chilling required. One of Coke’s copywriters claims it tastes “like a birthday party for a polar bear”.

A flavour tester for BevNET.com, a drink industry research site, who tasted the citrus version, said: “It’s big on milk flavour and, as a result, has a somewhat creamy body. It didn’t seem sweet until you consumed almost a whole bottle.”It comes in four “natural” flavours — peach mango, berry, citrus and tropical colada — and could even be marketed as a healthy nutritional drink. But it has 26g of sugar a bottle, on a par with other non-diet Coca-Cola products, and 1.5g of fat.

The drink is part of a wider Coke initiative called Project Life to develop milk-based products. If it is a success in the United States it could be launched globally.

The new product is reported to have "a hint" of skimmed milk and comes in four flavors: citrus burst, peach mango,tropical colada, and very berry. Packaged in 8 oz aluminum cans for about $2 retail.

Coke says that it has "a delicious, unique and smooth flavor". no artificial flavors, preservatives or sweeteners, and provides 15% of daily calcium requirements plus vitamin C.

BevNet, a website that reviews beverages, has not been enthusiastic in its reviews, going as far as equating it to a yogurt based drink from India called Lassi.

Good Cheap Wines

noreply@blogger.com (The Lynch Report) — Sat, 27 Jun 2009 17:07:00 +0000

I'll drink to that!

My two favorite folks at the Wall Street Journal, Dorothy Gaiter and John Brescher, have tested "Jug Wines" for summer refreshment, and listed their results (below). You can read their full story here. I'm pleased because four of their five picks are my usual 'house wines'; good tasting and inexpensive, allowing me to host our guests with largess. The only selection that I'm not familiar with is the Concha Y Toro, although the wine is in my local stores. I can personally attest to all the other selections exceptional 'quafability' factors.

I've also found that most of these products are frequently promoted with coupons or store sales. When they are, I stock up.

Here's their finding:

Concha y Toro “Frontera” Sauvignon Blanc 2008 (Chile). $9. This wine is a steal. It’s fresh, fruity and fun, with lively Sauvignon Blanc green-pepper character. If you have a floating chair in the pool that holds a little plastic cup, this is the wine to pour into that cup. Lusty and easy to like, it would also make cold summertime dishes like cold poached fish sparkle. In our tasting, we found that too many whites lacked character. They tasted so much like lemon-lime water that we’d rather have Perrier with lime. This is a white with character, but oh-so-easy to gulp, too. In general, if you are looking for a crowd-pleasing, inexpensive white this summer, the new vintage of Chilean Sauvignon Blanc is one good place to start.

Barefoot Cellars Pinot Grigio Nonvintage (California). $11. We are generally not big fans of Italian Pinot Grigio, which is often watery and charmless. U.S. wines called Pinot Grigio can have the same problem, though we have better luck with U.S. wines called Pinot Gris, which is the same grape. We had a terrific Pinot Gris from J Vineyards & Winery at Disney World recently (2007 Russian River Valley; $60 at Wolfgang Puck Café at Downtown Disney) that had hints of earthy honeydew melon, with some weight. It had a certain clarity of fruit and some richness and it was really pleasing and satisfying. In a tasting of American Pinot Grigio/Pinot Gris last year, Barefoot Cellars was one of our favorites. We tried it again for this tasting in magnum size and, once again, thought it was a real winner, especially for the price. It’s fleshy and peachy, with some weight and true white-grape tastes. We’d pair it with more-flavorful, more-complex summer dishes, like salads with all sorts of toppings, and pastas.

Folonari Soave 2007 (Italy). $12. In a broad blind tasting of Soave earlier this year, good old Folonari was among our favorites. Soave is such a classic name for so many of us that we were delighted to find some we liked, including this old friend. Soave can be fairly neutral, and this wine is quite clean, but we like its weight and hint of minerals. There’s also a little touch of white peaches that is quite summery. It’s important for a white wine to taste like just-picked, perfectly ripe grapes and too many jug wines don’t. This one does and that makes it an easy pair with all kinds of summery foods, especially grilled fish and grilled vegetables.

Bolla Bardolino 2007 (Italy). $14. As we were trying to pin down what we liked so much about this red wine, Dottie finally used the perfect word: “It’s gentle,” she said. Perfect. When you think about the kind of wine you want in that tub (or, since this is red, perhaps on the picnic table after a good dousing in the tub), isn’t “gentle” a good idea? We love the color of this—lively, with fiery highlights. It looks a little like a dark Beaujolais, which is a good sign of its vibrant fruitiness. John took one sip and wanted to order pizza with anchovies. Our daughters stopped him—anchovies, yuck!—but his craving is an indication that this wine would enhance a variety of foods, including cold roast chicken; Italian subs with Genoa salami and provolone cheese; and vitello tonnato, veal with a tuna and anchovy sauce, served cold (a serious summertime treat).

Citra Montepulciano d’Abruzzo 2007 (Italy). $10. We really enjoy this wine, which was a favorite in a tasting of jug reds several years ago and also in a broad, blind tasting of Montepulciano d’Abruzzo (which is a great bet in general, by the way). It has a dark color that looks rich and serious, with some minerals on the nose. The taste is blackberries and blueberries, with good tannins and some body. Too many jug reds seem heavy to us, with unidentifiable tastes and plenty of creamy, vanilla wood stuff. Summer is an uncomplicated time and we like uncomplicated wines that taste like fresh fruit—and this one does. But its extra depth means it’s perfect with a rare burger off the grill or a big, thick steak.

Sex Sells

noreply@blogger.com (The Lynch Report) — Fri, 26 Jun 2009 18:01:00 +0000

Do Food and Sex go together?

Is ice cold?

It looks like Burger King and Hardee's have the summer marketing interns cut and pasting the new ads.

Burger King

Hardee's

The new BK Super Seven Incher Sandwich, which claims via extremely phallic graphics that "it'll blow your mind away." The small print on the bottom suggests you "fill your desire for something long, juicy and flame grilled."

Are we talking about raunchy sex, or eating a burger? The next question is which demographic are they targeting with this? Yikes.

Hardee's new ad plan is based on an eyebrow-raising "Name our Holes" campaign. I'm not sure that I even want to play with that.....

Maybe this'll get people's minds off their wallet and focused on their .......lunch options.

Cheezeburger, Cheezburger, Cheezeburger!

noreply@blogger.com (The Lynch Report) — Fri, 19 Jun 2009 01:03:00 +0000

Olympia Restaurant?

Nope, but some interesting and humorous cheeseburger reviews:

Video

Episode 6 from The Cheeseburger Show on Vimeo.

And here's the real Olympia Restaurant with John Belushi - absolutely brilliant!

Eat Like A King

noreply@blogger.com (The Lynch Report) — Fri, 19 Jun 2009 00:22:00 +0000

Richard II, specifically.....

The chef's cookbook includes such mundane items as Porpoise.......
Dating from as early as the 1390's, The Forme of Cury (interesting name.... were the Brits addicted to cury even then) recipes are now available online as a result of the John Rylands University Library, University of Manchester.

Here's the story, and video.....

Vegetables & Fruits - Raw Or Cooked?

noreply@blogger.com (The Lynch Report) — Thu, 18 Jun 2009 21:23:00 +0000

Depends......

The Times Online reports that according to some recent research, cooking carrots whole before chopping them has been shown to preserve more of the potentially cancer-busting supernutrient falcarinol. But carrots are not the only vegetable that can benefit from some special treatment in the kitchen. Similar issues apply to preserving the most beneficial nutrients when preparing and cooking most other fruits and vegetables says Amanda Ursell, nutritionist and dietitian.

Corn

Cooking for the shortest possible time, in minimal water, preserves the folate, which, as well as keeping the nervous system in good shape, for pregnant women reduces the risk of babies being born with spina bifida. In some people it also lowers homocysteine, a substance in the blood which, like cholesterol, helps to block arteries and cause heart disease. Stir-frying, microwaving and short steaming are the best options.

Tomatoes

Boiling tomatoes down to a rich sauce has been shown to release the nutrient lycopene — which studies have shown is linked with lower levels of prostate and lung cancer. Our bodies find it hard to extract the lycopene from raw tomatoes because it is bound up in the plants’ cell walls and fibres. Adding a little oil will further increase the body’s ability to absorb lycopene.

Broccoli

Raw broccoli may not be to everyone’s taste but cooking destroys the enzyme myrosinase, which converts supernutrients into sinigrin. Studies have suggested that this chemical triggers pre-cancerous cells to, effectively, commit hara-kiri. Even if you do cook broccoli, our bodies have digestive enzymes that can take over this conversion process.

Garlic

Health-wise, it is better to crush raw garlic cloves between your teeth than it is to cook them. When the raw bulb is crushed or chewed, the sulphurous supernutrient alliin is converted into allicin, which appears to make our blood less sticky and therefore less likely to clot.

Asparagus

Asparagus is an excellent food for the B vitamin folate, which we need for a healthy nervous system. You can conserve maximum amounts of folate by steaming the asparagus upright in a little water, in a pan with the lid on, until just tender. Thankfully, cooking does not destroy fructo-oligosaccharides, a special type of fibre that helps to produce good probiotic bacteria, which aid digestion.

Lettuce

To get the most from your lettuce, tear rather than chop it, preferably just before eating it. Cutting with a knife damages the cellular structure, releasing oxidising enzymes which destroy vitamin C. This is true of most salad leaves — avoid pre-packed salads that contain chopped leaves. Lollo Rosso is one of the most nutrient-rich lettuce varieties. With its red “frill” at the top of the leaves, it delivers high levels of the supernutrient quercetin, which is linked to lowering bad cholesterol, and vitamin K, which is needed for strong bones.

In Vino Resveratrol !

noreply@blogger.com (The Lynch Report) — Tue, 16 Jun 2009 20:05:00 +0000

Drink Red Wine Slowly.........

That's the new message from a study done by the Univ. Of Queensland. It seems that most people have now learned about Resveratrol, the componant in red wine that has been acclaimed as a cancer fighter and a cardio helper. But, what we've just discovered is that how you drink wine determines if you realize any of the benefits from this substance...

Stephen Taylor, professor of pharmacology at the University of Queensland, agreed that resveratrol is the "compound du jour."

"I think that red wine has both some mystique and some historical symbolism in the west," said Taylor, "and of course, some various pleasures attached to its ingestion, all of which give it a psychological advantage edge, food-wise. Not many of us can or will eat a couple of cups of blueberries a day for years on end, but if we could do a population study for a decade or so on such a group, you might actually see similar results."

"There is one particular point that deserves fleshing out," added Taylor. "Resveratrol is largely inactivated by the gut or liver before it reaches the blood stream, where it exerts its effects – whatever they may be – good, bad, or indifferent. Thus, most of the reseveratrol in imbibed red wine does not reach the circulation. Interestingly, absorption via the mucous membanes in the mouth can result in up to around 100 times the blood levels, if done slowly rather than simply gulping it down. Of course, we don't know if these things matter yet, but issues like this are real and generally ignored by all."

So.....slow down. Savor and enjoy that medicine.

Heinz It!

noreply@blogger.com (The Lynch Report) — Mon, 15 Jun 2009 18:27:00 +0000

Think of the possibilities!

Heinz is partnering with designer Gordon Andrews to create a USB-powered microwave. Although still in the prototype stage, think of all the food manufactures who will probably start R&D activities on new offers to take advantage of this technology. Think of all the potential software applications that could be developed to bake and cook sumptuous meals at your desk, or even on the go, in your car. More....

This could create a whole new category of Help Desk calls....

Was The Chef a Man, Or Woman?

noreply@blogger.com (The Lynch Report) — Thu, 11 Jun 2009 00:35:00 +0000

Can you tell?

Some think you can, some don't. If you can, what are the characteristic traits of each sex that evidence their handiwork, or artistry?

The folks at Serious Eats recently participated in a 'distinguished' panel to see if they could determine male vs. female in the kitchen. Here are some of the preconceptions that they held:

All the panelists came to the discussion with some preconceived notions and cliches. Among them:

Women chefs use spices more subtly than men
Male chefs love to make use of lots of toys in their cooking (look out, Grant Achatz)
Female chefs cook to nurture and feed people's souls, while male chefs cook to compete and impress
Women chefs are more likely to cook soulful "grandmere-style" food than their male counterparts, who are much more likely to be into dazzling, technique-driven cooking
Male chefs like to cook red meat; women chefs are much more likely to cook pink food and use edible flowers
Women chefs are more precise. They follow instructions more carefully than men do
Women chefs' food is more subtle and sophisticated, while their male counterparts cook gutsier, deep-flavored, testosterone-driven food
Women chefs cook with their hearts and souls, while male chefs cook with their head and their private parts
What do you think? Here's the results.....

When To Salt The Meat

noreply@blogger.com (The Lynch Report) — Wed, 10 Jun 2009 21:19:00 +0000

Just before cooking, or the day before?

That's the question asked and answered in the posting "The Juicy Secret to Seasoning Meat" on Food & Wine.

I've reached a slightly different answer than posed by this question, and for some time have been salting the steaks that I grill about a half hour prior to cooking them. I use about a tablespoon of sea salt per side, but I also mince in a clove or two of garlic, and some fresh rosemary sprigs into the salt before I spread it on the steaks (they have to be at least an inch or more thick). The steaks then need to be rinsed of the salt, and thoroughly dried before being placed on the grill or pan. The result is wonderful.

I've found that contrary to the usual view regarding the effect of salt on meat, that although the salt does draw some moisture out initially, that moisture is then re-absorbed along with the flavor of garlic and rosemary, and made tender as well by this process.

Salting poultry and pork is also discussed, but as I usually brine those meats, I'll have to see if seasoning the day prior makes a noticeable difference in taste to me.

Start Smoking!

noreply@blogger.com (The Lynch Report) — Tue, 02 Jun 2009 17:41:00 +0000

Inspired writing....inspires.

Here's a great story that just might motivate you to go out and get, or build, a smoker. You can even do a little light smoking in your grill (to add flavor) if you work it right.......I use soaked wood chips wrapped in aluminum foil on my grill to generate some great additional flavor when I'm cooking. You can get fancier by buying a stainless steel chip holder - same concept. (Or, you can look into some of the products mentioned in this story here.)

Full Story at Edible Vancouver, here

Your Drink Glass Reveals The Inner-You

noreply@blogger.com (The Lynch Report) — Sun, 31 May 2009 22:56:00 +0000

Check out that glass !

Next time you're scouting a new relationship, or meeting someone new,
check out how they hold their glass....it may provide invaluable insight
into their personality.

The BBC News published commentary on psychologist Dr. Glen Wilson's
research into body language and personality type.

See if you are the "Flirt", "Gossip", "Fun Lover", "Wallflower", Ice-Queen", "Playboy", Jack-The Lad",
or "Browbeater". (Since this was a study done in the UK for a bar chain, you'll have to have to do a cultural translation on some of the name types.

'Glass hold' reveals personality.

Dr. Wilson said: "The simple act of holding a drink displays a lot more about us than we realise - or might want to divulge. When you're in a crowded bar, often all you have to go on is body language."

Which type are you?

THE FLIRT

This is usually a woman, who holds her glass with dainty, splayed fingers and uses it in a provocative way.

She may position it over her cleavage so as to draw attention to her attributes or peer over the rim to make eye contact when taking a sip - and she may "tease" the rim of the glass with her finger, perhaps dipping it into the drink and sucking it dry.

THE GOSSIP

Again, usually a woman who clusters together with her friends. She may be talking about other people, and can be critical. She holds a wine glass by the bowl and uses it to gesticulate and make points in conversation.

She is inclined to lean over her drink, in towards others so as to speak confidentially. This person already has a close-knit social group with little inclination to extend it, therefore advances from outsiders are not usually welcome.

THE FUN-LOVER

This type of drinker could be a man or a woman. They tend to be sociable and convivial and "like a laugh".

They take short swigs from bottled drinks so they don't miss out on chipping in with the conversation.

The bottle is held loosely at its shoulder for ease. This type of person is always happy to extend their social circle. The best way to approach them therefore is to leap directly into light, good-humoured conversation and make them laugh.

THE WALLFLOWER

Usually a shy, submissive person who holds the glass protectively, not letting go, as though afraid somebody will take it away.

Palms are kept hidden and the glass is used as a social crutch - the drink is never quite finished, with a mouthful left in case of emergency. The drink is small - maybe half a pint of lager for a man.

It may be drunk through a straw, which is fidgeted with, and used to stir the drink between sips.

The style and pace of drinking is an echo of those around them - very little is initiated.

This individual needs to be approached in a gentle, sensitive way, with perhaps a few understated compliments to build self-confidence, but may eventually warm to overtures.

THE ICE-QUEEN

This is a mainly female type whose natural style is cold and defensive.

She drinks from a wine glass, or a short glass, which is held firmly in a barrier position across the body so as to deter intimate approaches.

It is usually a waste of time approaching this woman; she may be ready with a castrating put-down.

THE PLAYBOY

This man is active and self-confident; a "Don Juan"-type seducer.

He uses his, usually long, glass or bottle as a phallic prop, playing with it suggestively. He is inclined to be possessive, and can be tactile with his female companions.

THE JACK-THE-LAD

This "peacock" is conscious of his image and will drink a bottled beer, or cider.

He is inclined to be confident and arrogant, and can be territorial in his gestures, spreading himself over as much space as possible, for example, pushing the glass well away from himself and leaning back in his chair.

If he is drinking with friends, he would be unlikely to welcome approaches from outside the group, unless sycophantic and ego-enhancing.

THE BROWBEATER

Again usually male, he prefers large glasses, or bottles, which he uses as symbolic weapons, firmly grasped, and gesticulating in a threatening, "in the face" kind of way.

Something of a know-it-all, he can come across as slightly hostile, even if only through verbal argument, or jokes targeted at others. He should be approached with great care, or not at all.

Perfect Pancake Dispenser

noreply@blogger.com (The Lynch Report) — Fri, 29 May 2009 02:05:00 +0000

Neat & Easy!

I've been crazy about the new squeeze bottle technology that's been adopted by most food manufacturers the past few years, especially the bottles that store the lid upside-down so you don't have to bang the container to move the product to the cap. My clothes have never been so food-stain free.

Here's another great recycle idea for a squeeze bottle - Pancake Batter Dispenser!

Get the perfect amount, right where you want it, every time. No spills, no drips or drops on the stove or counter-top.... no mess.

Wash out an empty squeeze bottle, and fill it with fresh pancake batter and your good to go....

Thanks to Crafter-Holic.

Today's Tid-Bits.....

noreply@blogger.com (The Lynch Report) — Wed, 27 May 2009 20:49:00 +0000

From Israeli Sheep-Invaders to French Press Tips.....

Some interesting food stories. One burning question is whether it's the breed of sheep, the local feed and water, or the cheese maker that makes a cheese unique. The sheep probably have a bias in this debate......