Saturday, February 25, 2012

My, oh my, what people do to save face...

Some women turn in their diamond bracelets to pay for their child's education.  I'm sorry, I pay for their shopping sprees...

Now some are selling the best of their wine! Its looks like times are hard for everyone. Brokers are seeing a lot more amazing labels show up in their inventory because the rich still need to fake being rich. Petrus and D'Yquem are reported to be sold to pawn shops for about 70% of their value. Not bad for about $70-$ they can pay for their Louboutins because God forbid they're caught wearing last years boots. Let someone else pay for their kids to eat. Social status comes first! Read on---->(Eater)

Tuesday, February 14, 2012

Bacon-Whiskey Gravy: The Most Awesome Thing You Can Put In Your Mouth

I made this to go over a cocoa-rubbed steak for Valentines Day. I can't say much about the steak recipe. I could barely taste the rub but the gravy that went over it was AMAZING. I can't say that I would do anything else other than steak for this considering its a pretty heavy gravy. So, the steak can handle it. Chicken would completely disappear in this. Meat is the way to go. I am thinking about

4 strips bacon, diced
1 leek (white and light green parts only) finely chopped
1 tablespoon all-purpose flour
1/2 cup whiskey
3 cups chicken broth
2 bay leaves
1/2 cup heavy cream
1tablespoon unsalted butter
2 tablespoons chopped fresh parsley

Cook bacon in large skillet over medium heat, stirring until crisp, about 5 minutes. Remove to paper towels with a slotted spoon; set aside. Add the leek to the drippings and cook until soft, about 3 minutes. Add the flour and cook, about 1 minute.

Remove the skillet from the heat, add the whiskey; if the alcohol ignites, let the flames die out. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 2 minutes. Add the chicken broth and bay leaves. Bring to a boil over medium-high heat and cook until the mixture is reduced by one-quarter, about 8 minutes. Whisk in the heavy cream and simmer, stirring occasionally, until the gravy coats a spoon, about 7 minutes. Stir in the butter, reserved bacon and parsley; season with salt & pepper. Keep warm.

Sunday, February 12, 2012

This Just Goes To Show You How We Can Brainwash You All Eventually

Maybe in the good ol' days, vintages were important but with all the advanced methods in winemaking these doesn't really matter. Well, maybe a little...

In an extreme weather conditions during a particular year, it can very much effect the grape. A ton of rain during the growing season results in a diluted grape which produces a flavorless wine. A very hot season can either burn the berries on the vine, call for an early harvest because the sugar levels are too high (which would cause alcohol in the wine to be high if picked too late) or you would get a wine that would literally taste like raisins because well....the grapes pretty much turned into raisins

Unless you really know what you're talking about with wine at a restaurant, don't make a big deal with the vintage date. Knowing vintage dates is like memorizing sports stats. So, stick with what you like whether its region, country, grape or producer and forget the dates.

...most of it is for marketing anyway!  (Napa Valley Register)

Throwback to when I was on the cover of Beverage Media Magazine

Everything about this was fun! It was a highlight of my career in this business!