What WINE Goes With My Chicken Salad Sandwich?

We've all heard that there are rules to selecting the right wine.  Those rules are based on the type of meat or fish main course, cost, the snootiness factor and another less savory snobbery.  Heck, I'm no snob when selecting just that right wine to go with my meal.  I have 1 rule that fits no matter what's on the menu.  But before I give you Franks rule of wine selection, let's review a few of the more recognized rules.

Red with meat, white with fish.  Yea, this is a good direction to take all right.  It's good if you like your meals color coordinated.  Heck, I'm satisfied if my husband is color coordinated and don't really care if my meals are on a specific color spectrum.

Price determines quality.  OK, I made this one up after having a wine steward get almost indignant at my wine selection because it didn't have the "nose" of a truly "good" wine.  A nose, of course, is what's on people's faces that they look down on us less sophisticated wine connoisseurs.  Apparently, wine also has a nose and it simply means the way it smells.  The difference between us and them, however, is that we say smell and they say "bouquet."  Well, la tee-da.

How about using the Sommelier of the restaurant to select your wine?  If you get one with a sense of humor, this is an excellent way to find new wines to enjoy.  A Sommelier is someone who is a trained and knowledgeable wine professional.  They understand all the aging, grape selection, part of the country and winemaking techniques that basic wine drinkers like myself just aren't interested in studying about.  A great sommelier will not focus on price but on what types of wine you enjoy.  What you're eating will be considered but actually, a good Sommelier is looking to select a wine based on my 1 rule of wine selection.

That 1 rule of wine selection trumps everything else in picking a wine drink.  That number 1 rule is ...

GET SOMETHING YOU LIKE AND ENJOY!

That's it!  Who cares if it's expensive except the restaurant that gets the huge markup price.  You're going to drink it and if the wine is something you've enjoyed before or on a previous special occasion, you will start to reminisce.  You will begin to walk down memory lane and if that special someone you're dining with happens to be your lives partner of many years, they too will begin to remember back when.  The romance is rekindled not by the wine but by the memories.  

There is a certain magic to a wine that can be tied back into your own personal history.  So what kind of wine goes with my chicken salad sandwich?  I'll take the one I like...the one with the magic.

---

---

The OLIVE – History and Production

Olives - Photo: Pixabay

The Olive tree dates back to early ancient times in both biblical and classical writings.  In these early writings, the olive oil is referenced as a symbol of both goodness and purity, and the tree represents peace and happiness.  In ancient times, the oil was also burnt in sacred lamps at temples during the Olympic Games, and the victor was crowned with its leaves.

Olives have been cultivated since prehistoric times in Asia Minor.  Today olives are commercially produced in Spain, Italy, France, Greece, Tunisia, Morocco, Turkey, Portugal, China, Chile, Peru, Brazil, Mexico, Angola, South Africa, Uruguay, Afghanistan, Australia, New Zealand, and California.  The Mediterranean area produces 93% of the olive production.  Currently, there are some 800 million olive trees being cultivated.  California is the only state where olives are grown commercially.  Over 90% of the olive production is used to make olive oil.

The Olive tree is considered an evergreen tree.  These trees can live to be over 2,000 years old.  They grow 20-40 feet high and begin to bear fruit between 4 and 8 years old.  The tree blooms with small whitish flowers and has a wonderful fragrant.

A Franciscan missionary planted the first olive tree in California in 1769 at a Franciscan mission in San Diego.  The olives grown in California are called ¡°mission olives¡±.  Of all the species of olives, this olive is especially good for its oil.

Olives are not edible, green, or ripe, and must be treated with lye and/or cured in brine or dry salt before being edible.  They contain about 20% oil.  Olives must be processed to remove the bitter glycoside oleuropein before they are edible, so they are usually first treated with lye and then pickled. 

Greek olives are not treated with lye.  They are strong tasting because they are just packed in dry salt, or pickled in brine for 6 to 12 months (where they undergo a process of lactic fermentation), and finally packed in fresh brine.

Spanish green olives are picked before they are ripe, treated with lye, and then placed in a brine and allowed to ferment.

California olives are treated to set the pigment, treated with lye and then packed immediately in brine and sterilized.  They do not undergo the fermentation process, and the sterilization 'cooks' them.  This lack of fermentation and the 'cooking' when they are sterilized produces a bland, uninteresting olive

Ten medium size black olives have 50 calories and 4 grams of fat.

---

---

5 of the Very BEST RESTAURANTS in the World

The kitchen at El Bulli (Photo credit: Wikipedia)

There are many restaurants around the globe with Michelin Stars and Gault Millau points. Here we take a look at 5 of the very best that stand above the crowd due to their exceptional cuisine, atmosphere and the finest service.

El Bulli in Spain is on our list of luxury dining experiences and is one not to be missed. The restaurant has been awarded "The Worlds Best Restaurant 2009" and "Best Restaurant in Europe". The Chef also took the "Chef of the Decade" award in 2010. The food at El Bulli defies description and has to be tasted to do it justice. When it comes to fine dining in luxury at El Bulli, the dining rulebook has been thrown out of the window.

You may wish to head over to Austria and visit Steirereck. This is one of Vienna's very best restaurants. This is a must visit place for wine connoisseurs, there are over 35,000 superb bottles on the wine list. The restaurant serves modern Austrian cuisine with many of the ingredients coming from the restaurants own farm, and is located in one of the most stunning settings imaginable. Cheese lovers will also be in heaven here with 120 cheese varieties from more than 13 countries.

Italians are passionate about their food and one of the very best places to dine in luxury while enjoying a down to earth setting is Le Calandre. Le Calandre is a rustic three-star restaurant where each and every guest gets a hearty welcome from the brothers who run it. Chef Massimiliano Alajmo takes credit for being the youngest Italian chef to be awarded three Michelin Stars. It is dishes such as glazed pigeon served with an essence of red turnip that has won the chef the praise so rightfully deserved.

The Fat Duck
(Photo credit: Wikipedia)

Heston Blumenthal's The Fat Duck deserves to be on the list of the very best restaurants due to the fact that the menu is constantly being tweaked and refined to absolute perfection. The Fat Duck is a somewhat "quirky" choice and it is not for the faint-hearted. On the menu, you may see such as Roasted foie gras served with crab biscuit and Rhubarb braised in Konbu. The restaurant is associated with great theatrics and has a very fun approach when it comes to dining out. You may want to visit at least once during your lifetime, if for nothing else but the unique experience.

Finally but by no means, the least is the Alain Ducasse au Plaza Athenee. This restaurant is set in the luxury Paris hotel where guests are served by staff wearing designer uniforms and overhead hang 10,000 plus illuminated pendants. They say you only get what you pay for, and while the price is steep for a plate of beluga caviar and langoustines, it is well worth the extravagant cost. This is luxury dining at its very best, complete with an atmosphere that takes some beating, attention to detail that is rare, and some of the finest ingredients from all over the world.

By Mary H. Louise  - Article Source: EzineArticles

---

---

---

An INDOOR GARDEN for Children

Photo: Pxhere

If you have young children around an indoor garden is the perfect project to teach them about nature. It is also an avenue to teach children about the responsibility needed to care for something on an ongoing basis.  Simple is best, even for older children – as they prove themselves and their garden thrives they can expand the plants that they grow.

To enrich the learning opportunity purchase clear containers to grow the plants in.  If you can not find a traditional pot that is clear make sure the container you use either has a drainage hole in the bottom or layer gravel on the bottom before adding the soil.  Once the plant starts to grow more the roots will become visible in the pot.

Children will love to grow their own vegetables and maybe even eat them once they are ready.  Buy each child a large container that is theirs to take care of and let them pick the type of vegetable they want to grow.  The easiest vegetables to grow indoors are carrots, tomatoes, and radishes.  There are a wide variety of tomatoes that you can grow from beefsteak to cherry tomato.

The next time you eat an orange, save the seeds.  Children can plant the seeds in small containers about 1 inch down into the soil.  By giving the plant watered and in the sunlight, in two to three weeks they will have their own citrus tree growing.  They can choose to keep it indoors or plant it outside in the summer when the small plant has become bigger and stronger.  Try the same with other fruit seeds too from watermelon to apple seeds.

Getting children to help with your houseplants is a good idea too.  Children love to help out with adult chores and it gives you a break at the same time.

---

---

Onions, Fabulous, Superb Perfection

Red Onions - Photo: Pexels

Onions are absolutely one of the most delicious and flexible commodities you use in the kitchen. From savory steaming soups to satisfying homemade salsa, onions play an important part in our daily cooking.

Flavorful appetizers from onion dips to salad dressing, main course casseroles, even the onion focaccia bread accompaniment for dinner.

Buying onions is a simple task. Look for dry, papery skins with no soft spots. You should also notice the absence of any strong odor. A good dry onion will have very little to no smell to it at all. If it has a strong onion odor the onion has already begun to turn bad.

Varieties of onion include Vidalia, Texas 1015, Red, Green, the Walla Walla from Washington and Maui from Hawaii. Sweet onions such as Vidalia and Walla Walla are mellow enough to eat raw, but they are excellent "baked" on the grill and served with grilled steaks or burgers. Try them in the oven too.

Caramelizing onions during cooking will give a rich sweetness to recipes, enhancing kitchen aromas and have everyone asking, “What’s for dinner?” Followed shortly by “fabulous, superb and perfection.”

Capt’n Salsa has an almost comical way of storing onions, but it really works.

Grab an old pair of your wife’s pantyhose, cut off the legs. Now you simply drop an onion down into the leg of the hose and tie a knot directly above the onion. Repeat this process until each onion is secured and hang the hose in a cool dry, well-ventilated space, out of direct sunlight.

To remove the onion, simply cut the hose with a pair of scissors right below the knot and the onion easily falls out. You should be able to keep your onions for about three months.

Kosher salt is one of the best things to use to remove the smell of the onion from your hands. Wash your hands using a little dishwashing soap, water and about a teaspoon full of salt. Any salt will do, I just like the coarse texture of the kosher salt. Rinse your hands and repeat if necessary. 

Tears when you chop those onions?

How do you get rid of the tears? Here are a few simple suggestions to “ease your pain.”

You can place the onion in the refrigerator for about thirty minutes prior to chopping or if you are in a hurry toss them in the freezer for about four to five minutes. The cold will tone down the sulfur compound in the juice of the onion. In addition be sure to use the sharpest knife possible to expedite your chopping chores.

---

---

BONSAI Tree Seeds

Photo: Pixabay

There are several varieties of Bonzai Trees available at Bonzai nurseries, but these can be very expensive. Another option for growing your own Bonzai Trees is to start them from seeds. Though you may not be able to reproduce the exact tree that you see in the nursery, you can create a miniature Bonzai Tree that is very similar.

It is important to understand that in actuality, there is no such thing as Bonzai Tree seeds. Bonsai Trees are grown from the natural seeds of trees and shrubs that are modified into miniatures through different pruning and growing techniques.

The one exception to this is the Japanese Yatsubusa Tree. This tree has been genetically modified to produce a miniature tree. The genetically modified Bonsai Tree is the result of being infected with a fungus. The fungus produces dwarf shoots when this disease affects the tree, and the seeds produced, therefore, inherit the genetics. For example, the Chinese Elms, Japanese Black Pines and Trident Maples are three species of Bonzai Trees that suffer from genetic modification due to fungus.

So, with this one exception there are no specific seeds that will produce a Bonzai Tree; therefore it is necessary to simply buy a seed for whatever species of tree that you want to grow into a Bonzai and use this, to begin with.

If you do come across someone selling Bonzai Tree seeds, this is only labeling, as they are just the regular variety of seed. These will work to create your Bonzai Tree just the same. If you plant your seed and grow them in the proper way, you can create a Bonzai Tree from nearly any type of tree.

Remember, Bonzai Tree seeds are the same as any other type of tree seed and if they are not cared for correctly you will end up with trees that look the same as those in a forest, or your front yard.

Before deciding on which Bonzai Tree to grow from seed, first discover all you can about the different species and their care. Once you know the most important elements of growing the Bonzai, such as what type of soil to use, how much water the tree will need and how to prune your plant, you can grow a beautiful Bonzai Tree right from a seed.

---

---

The History of THAI FOOD

Tha Food - Photo: Pixabay

Thai food is famous all over the world. Whether chili-hot or comparatively bland, harmony and contrast are the guiding principles behind each dish. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai. Characteristics of Thai food depend on who cooks it, for whom it is cooked, for what occasion, and where it is cooked. Dishes can be refined and adjusted to suit all tastes.

The 'Tai' people migrated from valley settlements in the mountainous region of Southwest China (now Yunnan province) between the sixth and thirteenth centuries, into what is now known as Thailand, Laos, the Shan States of upper Burma, and northwest Vietnam. Influenced by Chinese cooking techniques, Thai cuisine flourished with the rich biodiversity of the Thai peninsula. As a result, Thai dishes today have some similarities to Szechwan Chinese dishes.

Originally, Thai cooking reflected the characteristics of a waterborne lifestyle. Aquatic animals, plant, and herbs were major ingredients. Subsequent influences introduced the use of sizeable chunks to Thai cooking. With their Buddhist background, Thais shunned the use of large animals in big chunks. Big cuts of meat were shredded and blended with herbs and spices. 

Traditional Thai cooking methods were stewing and baking, or grilling. Chinese influences saw the introduction of frying, stir-frying and deep-frying. Culinary influences from the 17th century onwards included Portuguese, Dutch, French and Japanese techniques. Chillies were introduced to Thai cooking during the late 1600s by Portuguese missionaries who had acquired a taste for them while serving in South America. Thais were very adept at adapting foreign cooking methods and substituting ingredients. The ghee used in Indian cooking was replaced by coconut oil, and coconut milk substituted for other dairy products.

Overpowering pure spices were toned down and enhanced by fresh herbs such as lemongrass and galanga. Eventually, fewer and fewer spices were used in Thai curries, while the use of fresh herbs increased. It is generally acknowledged that Thai curries burn intensely, but briefly, whereas other curries, with strong spices, burn for longer periods. Instead of serving dishes in courses, a Thai meal is served all at once, permitting diners to enjoy complementary combinations of different tastes.

A proper Thai meal should consist of a soup, a curry dish with condiments, a dip with accompanying fish and vegetables. A spiced salad may replace the curry dish. The soup can also be spicy, but the curry should be replaced by a non-spiced item. There must be a harmony of tastes and textures within individual dishes and the entire meal.

Author: Andrew Hall ArticleCity

---

---