This post has been moved:
http://getawaysforgrownups.com/mixed-case-2/
September 30, 2010
September 29, 2010
Ravines 2007 Pinot Rose
Proof that pink isn't always sweet, this dry rosé made of pinot noir grapes hails from the Finger Lakes region of New York. It sniffed and tasted of grapefruit, apricot, pear, parsley and the region's signature minerality with a hint of sardines. Thumbs up.This wine retails for approx. $15.
Bottom Line: Pleasant and wonderfully food friendly.
New Cheese at Sam's Club
Sam's Club is adding 24 imported cheese varieties to its fresh department.
The new cheese was selected by Sam's Club buyers at Cibas, one of the world's swankiest food shows that's held in Parma, Italy and attracts vendors from 55 countries. Sam's Club reports that once its buyers identified a cheese as a potential product, the buying team inspected the cheese maker's facilities to ensure quality and then worked with the supplier to cut costs to ensure that the Sam's Club retail price would be 30 to 50 percent lower than comparable cheeses found elsewhere.
Sam’s Club will offer the new lineup of imported cheeses as both regular and seasonal products in more than 150 clubs late this fall; it's already available at some Atlanta locations.
I've had the opportunity to taste several:
Mario Batali Organic Parmigiano Reggiano
Sam's Facts: Authentic “D.O.C” Parmigiano Reggiano is a hard Italian cheese made from cow’s milk. It is produced using a recipe that dates back to the 13th Century and is only made in a certain region of Italy. This cheese is aged from 22 months to three years.
My Opinion: Who isn't familiar with and doesn't already love Parmigiano Reggiano? This is a great tasting version, so why it needs Mario Batali's endorsement is unclear to me.
Parrano
Sam's Facts: Produced in the Netherlands, Parrano is aged for five months to develop its nutty Parmesan flavor while maintaining the firm, smooth texture of a young Gouda. Made from pasteurized cow's milk it is produced in 20-pound wheels and aged for 5 months.
My Opinion: I was not previously aware of this type of cheese, but it was one of my favorites in this tasting. The nutty flavor and firm-smooth texture were very appealing.
Kolios Barrel Aged Greek Feta
Sam's Facts: Feta is often made from a mixture of sheep's and goat's milk, or goat's and cow's milk; sometimes it is made from cow's milk alone. Imported Feta can only come from Greece and has DOP protected name status. It is a white, pickled cheese with considerable salt
added to prolong its shelf life. Feta is cured four to six weeks in a brine bath, a process that distinguishes it from all other cheeses. It has a soft, crumbly texture and strong salty flavor.
My Opinion: A very good Feta.
Boni Grana Padano
Sam's Facts: This is a semi-fat hard cow’s cheese which is cooked and ripened slowly for at least 9 months. It is made from partially skimmed milk from cows that are milked twice a day. The name comes from the noun grana (‘grain’), which refers to the distinctively grainy texture of the cheese, and the adjective Padano, which refers to the valley Pianura Padana. PDO certified.
My Opinion: Pleasant frangrance. Delicate flavor. Crumbles easily. Very tasty.
Mario Batali Mountain Gorgonzola
Sam's Facts: Mountain Gorgonzola comes from Italy's Lombardy region. It is aged longer to make it more robust and firmer with an earthy flavor.
My Opinion: Pleasant zing of flavor.
DaVinci Gouda
Sam's Facts: DaVinci is a Dutch Gouda full cream cheese made from pure cow’s milk and a subtle balance of tomatoes, olives, Mediterranean seasonings and a dash of garlic.
My Opinion: Creamy yet with a toothsome bite, the herb mix is divine. Our group of five tasters voted this as the No. 1 favorite cheese among this tasting lineup.
Mario Batali Iberico
Sam's Facts: One of the many cheeses of Spain that is made from a mixture of goat, cow, and sheep's milk.
My Opinion: Tangy yet sweet with a dry texture.
Fromage D'Affinois
Sam's Facts: This French double-cream cheese is similar to brie in production, appearance and flavor; the difference being that before turning the milk into cheese, it undergoes a process called ultra filtration, which removes moisture from the pasteurized milk.
My Opinion: Creamy and buttery, this was heavenly spread atop baguette, crackers or veggies. Addictive.
Maytag Blue
Sam's Facts: The first wheels of Maytag Blue Cheese were formed in 1941 and it is still made in the same traditional way. Each wheel is made by hand, aged in caves twice as long as most other blue cheeses. Acclaimed by cheese experts and food editors as America's finest blue cheese, Maytag Blue Cheese ranks among the world's great cheeses.
My Opinion: Count me among the fans. This is one of my favorite types of blue cheese and I've purchased it often (at Publix).
Roquefort
Sam's Facts: Perhaps the most famous of the blue-veined cheeses. To bear the name, Roquefort must be made of sheep's milk from a defined area and must be aged in particular caves in the south of France. In this distinctive cheese, unusually subtle hints of blue mold mingle with the piquant flavor of sheep's milk. More often than not, Roquefort tastes the most piquant of
the blues, though so soft that it melts on the tongue, Roquefort is dry enough to crumble more readily than it spreads. Dating back to the first century, Roquefort has long been considered the king of Blue cheeses. Protected by its own Appellation d'Origine, Roquefort is a rich, intense
Blue cheese with a remarkably smooth texture. Aged 60 days.
My Opinion: A sharp blue.
Blue Stilton
Sam's Facts: The "King of English Cheeses" discovered in the early 18th century, Blue Stilton has an extraordinary flavor that is full, rich and creamy, and carefully aged to create its distinctive blue veins. Today, Stilton is England's only DOP name protected cheese.
My Opinion: So sharp it almost cut the tongue, Dean and I enjoyed it but our friends (who don't quite yet have a palate for blue cheese) did not.
Provolone Stravecchio
Sam's Facts: Made according to an ancient recipe that requires a very slow aging period of over a year in special rooms. Cow's milk, aged 120 days.
My Opinion: Delicious.
Asiago Fresco
Sam's Facts: In Italian, the word asiago means "fresh." It is also the name of a quaint village in the Northern mountainous part of Italy. The milk comes exclusively from areas of protected origin (DOP); the area of production is the north-east of Italy. Asiago Fresco is made from full-fat milk, specifically chosen from the high mountain and valley pastures of the Trentino region which guarantees its quality and brings out its delicate flavor. Cow's milk, aged a minimum of 20 days.
My Opinion: A crowd pleaser with mild flavor.
Bottom Line: All of these cheeses taste great. At Sam's Club each package is sold in a large quantity, which may require casual home snackers to invite some friends over to help eat it.
Disclaimer: I am not a member of Sam's Club. A PR firm provided cheese samples for tasting purposes.
The new cheese was selected by Sam's Club buyers at Cibas, one of the world's swankiest food shows that's held in Parma, Italy and attracts vendors from 55 countries. Sam's Club reports that once its buyers identified a cheese as a potential product, the buying team inspected the cheese maker's facilities to ensure quality and then worked with the supplier to cut costs to ensure that the Sam's Club retail price would be 30 to 50 percent lower than comparable cheeses found elsewhere.
Sam’s Club will offer the new lineup of imported cheeses as both regular and seasonal products in more than 150 clubs late this fall; it's already available at some Atlanta locations.
I've had the opportunity to taste several:
Mario Batali Organic Parmigiano Reggiano
Sam's Facts: Authentic “D.O.C” Parmigiano Reggiano is a hard Italian cheese made from cow’s milk. It is produced using a recipe that dates back to the 13th Century and is only made in a certain region of Italy. This cheese is aged from 22 months to three years.
My Opinion: Who isn't familiar with and doesn't already love Parmigiano Reggiano? This is a great tasting version, so why it needs Mario Batali's endorsement is unclear to me.
Parrano
Sam's Facts: Produced in the Netherlands, Parrano is aged for five months to develop its nutty Parmesan flavor while maintaining the firm, smooth texture of a young Gouda. Made from pasteurized cow's milk it is produced in 20-pound wheels and aged for 5 months.
My Opinion: I was not previously aware of this type of cheese, but it was one of my favorites in this tasting. The nutty flavor and firm-smooth texture were very appealing.
Kolios Barrel Aged Greek Feta
Sam's Facts: Feta is often made from a mixture of sheep's and goat's milk, or goat's and cow's milk; sometimes it is made from cow's milk alone. Imported Feta can only come from Greece and has DOP protected name status. It is a white, pickled cheese with considerable salt
added to prolong its shelf life. Feta is cured four to six weeks in a brine bath, a process that distinguishes it from all other cheeses. It has a soft, crumbly texture and strong salty flavor.
My Opinion: A very good Feta.
Boni Grana Padano
Sam's Facts: This is a semi-fat hard cow’s cheese which is cooked and ripened slowly for at least 9 months. It is made from partially skimmed milk from cows that are milked twice a day. The name comes from the noun grana (‘grain’), which refers to the distinctively grainy texture of the cheese, and the adjective Padano, which refers to the valley Pianura Padana. PDO certified.
My Opinion: Pleasant frangrance. Delicate flavor. Crumbles easily. Very tasty.
Mario Batali Mountain Gorgonzola
Sam's Facts: Mountain Gorgonzola comes from Italy's Lombardy region. It is aged longer to make it more robust and firmer with an earthy flavor.
My Opinion: Pleasant zing of flavor.
DaVinci Gouda
Sam's Facts: DaVinci is a Dutch Gouda full cream cheese made from pure cow’s milk and a subtle balance of tomatoes, olives, Mediterranean seasonings and a dash of garlic.
My Opinion: Creamy yet with a toothsome bite, the herb mix is divine. Our group of five tasters voted this as the No. 1 favorite cheese among this tasting lineup.
Mario Batali Iberico
Sam's Facts: One of the many cheeses of Spain that is made from a mixture of goat, cow, and sheep's milk.
My Opinion: Tangy yet sweet with a dry texture.
Fromage D'Affinois
Sam's Facts: This French double-cream cheese is similar to brie in production, appearance and flavor; the difference being that before turning the milk into cheese, it undergoes a process called ultra filtration, which removes moisture from the pasteurized milk.
My Opinion: Creamy and buttery, this was heavenly spread atop baguette, crackers or veggies. Addictive.
Maytag Blue
Sam's Facts: The first wheels of Maytag Blue Cheese were formed in 1941 and it is still made in the same traditional way. Each wheel is made by hand, aged in caves twice as long as most other blue cheeses. Acclaimed by cheese experts and food editors as America's finest blue cheese, Maytag Blue Cheese ranks among the world's great cheeses.
My Opinion: Count me among the fans. This is one of my favorite types of blue cheese and I've purchased it often (at Publix).
Roquefort
Sam's Facts: Perhaps the most famous of the blue-veined cheeses. To bear the name, Roquefort must be made of sheep's milk from a defined area and must be aged in particular caves in the south of France. In this distinctive cheese, unusually subtle hints of blue mold mingle with the piquant flavor of sheep's milk. More often than not, Roquefort tastes the most piquant of
the blues, though so soft that it melts on the tongue, Roquefort is dry enough to crumble more readily than it spreads. Dating back to the first century, Roquefort has long been considered the king of Blue cheeses. Protected by its own Appellation d'Origine, Roquefort is a rich, intense
Blue cheese with a remarkably smooth texture. Aged 60 days.
My Opinion: A sharp blue.
Blue Stilton
Sam's Facts: The "King of English Cheeses" discovered in the early 18th century, Blue Stilton has an extraordinary flavor that is full, rich and creamy, and carefully aged to create its distinctive blue veins. Today, Stilton is England's only DOP name protected cheese.
My Opinion: So sharp it almost cut the tongue, Dean and I enjoyed it but our friends (who don't quite yet have a palate for blue cheese) did not.
Provolone Stravecchio
Sam's Facts: Made according to an ancient recipe that requires a very slow aging period of over a year in special rooms. Cow's milk, aged 120 days.
My Opinion: Delicious.
Asiago Fresco
Sam's Facts: In Italian, the word asiago means "fresh." It is also the name of a quaint village in the Northern mountainous part of Italy. The milk comes exclusively from areas of protected origin (DOP); the area of production is the north-east of Italy. Asiago Fresco is made from full-fat milk, specifically chosen from the high mountain and valley pastures of the Trentino region which guarantees its quality and brings out its delicate flavor. Cow's milk, aged a minimum of 20 days.
My Opinion: A crowd pleaser with mild flavor.
Bottom Line: All of these cheeses taste great. At Sam's Club each package is sold in a large quantity, which may require casual home snackers to invite some friends over to help eat it.
Disclaimer: I am not a member of Sam's Club. A PR firm provided cheese samples for tasting purposes.
September 16, 2010
Swiss International Air Lines
Few surprises in life are as pleasant as checking in for a seven-hour flight and discovering that you have been booked in business class. Such was my luck on a recent flight to Geneva, Switzerland on Swiss International Air Lines. Swiss business class delivers more than on-board leg room: It provided access to a private lounge during my four-hour layover in JFK Airport in New York, the benefits of which included free Internet access, free lunch, free drinks and freedom from the typical grimy hussle of the rest of the airport. I even could have taken a shower if I'd wanted to, but my two-hour Delta flight from Atlanta didn't seem to warrant it.
Upon boarding the Swiss plane I discovered that its business class seats are a little haven:
The unique seating configuration meant that I had both the window AND the aisle!
In addition to space, the seat offered a pneumatic air cushion that meant I could adjust softness with the touch of a button. (I wished the seat cushion could have gotten a tad softer, but that's really nit-picking given that most airline seats can't be adjusted at all and are miserably uncomfortable.) Pushing another button delivered a quick little lower-back massage. The seat position could also be altered from its take-off chair configuration into a recliner or a flat bed. (I've actually had the good fortune of flying business class on several different international air carriers and this is the first seat I've encountered that actually reclines all the way to flat.)
On a personal screen you can choose among a variety of entertainment options, including video games, movies and popular TV shows.
Since returning home I've learned that Swiss business class is being gradually updated and that these new chairs are being installed aboard the long-haul fleet as part of a program that started in Spring 2009. The seats are currently available on 30 percent of Swiss long-haul flights (including the route between NYC and Geneva) and should be installed on all long-haul flights by 2011.
For me, Swiss business class advantages--especially the opportunity to flatten the seat into a bed--eliminated jet lag. That alone may justify the extra cost of a ticket compared to coach.
Learn more about Swiss International Air Lines Business Class.
Upon boarding the Swiss plane I discovered that its business class seats are a little haven:
The unique seating configuration meant that I had both the window AND the aisle! In addition to space, the seat offered a pneumatic air cushion that meant I could adjust softness with the touch of a button. (I wished the seat cushion could have gotten a tad softer, but that's really nit-picking given that most airline seats can't be adjusted at all and are miserably uncomfortable.) Pushing another button delivered a quick little lower-back massage. The seat position could also be altered from its take-off chair configuration into a recliner or a flat bed. (I've actually had the good fortune of flying business class on several different international air carriers and this is the first seat I've encountered that actually reclines all the way to flat.)
On a personal screen you can choose among a variety of entertainment options, including video games, movies and popular TV shows.
Since returning home I've learned that Swiss business class is being gradually updated and that these new chairs are being installed aboard the long-haul fleet as part of a program that started in Spring 2009. The seats are currently available on 30 percent of Swiss long-haul flights (including the route between NYC and Geneva) and should be installed on all long-haul flights by 2011.
For me, Swiss business class advantages--especially the opportunity to flatten the seat into a bed--eliminated jet lag. That alone may justify the extra cost of a ticket compared to coach.
Learn more about Swiss International Air Lines Business Class.
September 7, 2010
Titan-bon
A rivalry, I think it's a friendly one, exists between South Carolina and Georgia. That may be true of football, but I'm the last person you should ask. I'm talking about peaches.Georgia has proclaimed itself the peach state, but in fact South Carolina is the second-largest producer of peaches in the United States. California is No. 1.
Still, get some peach-lovin' Georgians and South Carolinians together and they'll eventually start debating which state has the better peaches. This discussion will probably never be settled to anyone's satisfaction, but if it includes tasting peaches it can be enjoyable.
An associate recently sent me a case of peaches from Titan Farms in Ridge Spring, South Carolina. The peaches are juicy, flavorful, freestone and simply great. But I chuckle every time I cut into one, thinking about what that UPS guy must have thought about delivering South Carolina peaches to a Georgia address. He may have muttered "traitor" under his breath while dumping the box at my door.
With 20 peaches to consume, I've been experimenting with various recipes. One evening Dean wanted a bourbon cocktail so I created this recipe. He gave it a hearty thumbs up.
I'm calling it the Titan-bon, since it's made with a Titan peach, bourbon and a hint of cinnamon.
Titan-bon
muddle 3 thick slices of a Titan peach, peeled
add 1/2 oz. cinnamon basil-infused simple syrup (adjust to taste)
add 2 oz. bourbon (we used Wild Turkey)
Shake vigorously with ice. Double strain into an old fashioned glass that has been filled with large ice cubes. (To double strain, pour through a mesh strainer using a cocktail strainer.)
Garnish with a thin peach slice or a light sprinkle of cinnamon.
To make the cinnamon basil-infused simple syrup...
In a medium saucepan combine 1 cup sugar and 1 cup water. Bring to a boil, stirring, until sugar has dissolved. Remove from heat. Stir a generous handful of fresh cinnamon basil that has been washed and wiped dry into the liquid. Cover and set mixture aside for 15 minutes. Strain out herbs, reserving liquid. Allow to cool. Refrigerate until ready to use.
September 4, 2010
One Minute of Zen
This minute of zen brought to you compliments of the Blue Heron Inn in Darien, Georgia:
Feel better now? Of course you do. Now, imagine what an overnight or longer spent looking at that view in person could do for you!
Feel better now? Of course you do. Now, imagine what an overnight or longer spent looking at that view in person could do for you!
City Segway Tours Atlanta
While you'll soon be able to read more about segway tours in a forthcoming piece that I wrote for Sunday Paper, this short video of my husband riding a segway in Atlanta shows how simple it is:
Riding a segway is super fun. Try it!
Link to more information about City Segway Tours Atlanta.
Riding a segway is super fun. Try it!
Link to more information about City Segway Tours Atlanta.
September 3, 2010
One Minute of Zen
This one-minute video can help erase stress.
Sunrise over St. Simons Island, Georgia:
Filmed on Thursday, September 2, 2010.
Subscribe to:
Posts (Atom)
Posts
