Since its discovery and rise to the top of the food ranks as one of the premier delicacies in the world, Caviar has been one of the most sought after rarities from the ocean. Going back to the days of Persia and its “Cake of Power” reputation, there has been a certain awe and majesty reserved for the Sturgeon from which the luxury is harvested.

There are, however more than a few different variations on that classic golden extravagance that flood the market these days. The sturgeon itself is nearly extinct for that very reason. American producers who make up over 75% of the market, are forced to look elsewhere for their Roe.

What do you look for when buying your caviar though? In America all caviar is labeled with which fish it’s derived from. Salmon is a commonly used substitute for the classic beluga sturgeon, but many find it unsatisfactory because it’s not pure caviar. For that, you might turn to French sources, a country in which you are disallowed from naming anything caviar unless it is harvested from the sturgeon specifically.

What are you looking for when you buy it? The lighter and large the caviar, the better it is generally graded and thus the more expensive it is. When buying, look for the grading on the packaging, where 000 is the lightest possible color and 0 is the darkest. The lighter it is, the higher it’s been graded. This applies mainly to the sturgeon derived caviar though, as Salmon or Lumpfish derived caviar is graded slightly differently, mostly due to its naturally different colors and size.

When buying caviar, it is possible to purchase either pasteurized or fresh variants. The pasteurized is naturally considered safer and doesn’t have quite the risk of bacteria or fungi that fresh caviar would, but is also not considered to be “true” caviar by enthusiasts. Generally after purchasing the caviar you can hold it for up to 4 weeks in refrigeration before opening, and two or three days after. Of course, with pasteurized caviar, you can stretch that time to a few months as it has been safely cleaned before shipping.

Your options for caviar are of course as wide and open as the market makes it, meaning for those that aren’t quite on the budget for a $120 jar of “true” caviar, there are American variations derived from less endangered species of fish, under different grading systems and pasteurized for you safety.

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Learn how to pair Tokaji Aszu dessert wine with food in this free online video guide to dessert wines.

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I'm trying to get a job as a waiter and I'm wondering what exactly I need to know about the foods and/or preparations involved.

In most better places, because the menu changes on a daily basis, the Chef and/or the Sommelier will have a meeting before opening for business with the waitstaff to explain the days' specials and how they're prepared, suitable wine pairings, etc. Some places even let you taste everything so you really know what you're talking about.

That's not to say that finding out about wines and cheeses on your own before hand is a bad thing and it's relatively easy to do.

Many wine shops have tastings and one day "Wine 101" type courses often free of charge. Same with cheese shops if you have any in your area.

If you have a Williams Sonoma store nearby stop in to see if they're giving any courses or demonstrations in-store. These are free as well.

As a waiter you won't need to be an encyclopedia of wine and cheese knowledge, but knowing as much as you can about the foods your chef is preparing helps.

If you're working in a place that has daily specials that are not written down, you'll have to memorize them every day and that can be difficult sometimes but it gets easier as you become familiar with the descriptive terminology.

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Caviar has long been around as one of the premier delicacies offered as hors d’oeuvres or spread on an appetizer for the delight of Emperors, Czars and now party goers the world over. From its roots in the Persian culinary arts, the Roe of most often a Sturgeon has a long and noble history.

The first people known to have eaten Caviar were the Persians living in what is now Azerbaijian in the glory days of the Persian Empire. The name of the delicacy as they called it, “Chav Jar” translates to “Cake of Power”, no doubt a pun of sorts on the manner in which it comes and those that are able to eat it. The delicacy was soon exported and as powers rose and fell in the world, so too did those that were able to afford and consume the fine dish.

The economic value and power of a jar of caviar continued well through the Roman Empire’s reign. It’s said that when caviar was served to the Emperor, it was brought in among garlands of flowers and heralds trumpeted its arrival. Czars of Russia were among the only given the luxury of its consumption during the glory days of their power, especially after Russia took control of the area in which the Persians first discovered the treat.

As far back as the 2nd century, during the highest power of Rome, a jar of Sturgeon Roe cost the same amount as 100 sheep. If you fast forward a couple thousand years to the turn of the 19th century, it was possible to find caviar in every bar, pub, and restaurant in New York served along side peanuts at half the cost. Of course, like any natural resource, the results of such ample supply are usual seen in the rapid loss of population in the animal from which it is produced.

Overfishing of the sturgeon has led to the sharp uptake once more of the premium on caviar with the cost not quite approaching that of 100 sheep, but still costing a tidy sum in most countries. America produces nearly 75% of the world’s caviar right now, though it is to be noted that the labeling restrictions in the United States aren’t nearly as strict as in places such as France, where only the Roe of Sturgeon can be labeled as Caviar. Of course, the kind of fish from which the roe is harvested is always marked on the label on US produced caviar.

The fish itself, the sturgeon is nearly extinct because of the overfishing and rampant demand for its roe. As such, the premium for true caviar from the sturgeon is significantly higher than that of Salmon or Lumpfish. Since the dawn of its discovery, the Sturgeon has been a very special fish, hailed for the delicacy hidden inside in its Roe. World leaders for nearly 3000 years have partaken of the incredibly rare treat and shall continue to do so for many more.

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Scotch, the word conjures so many images: open green fields, smoky smell of peat, refined taste and everything Scottish. Scotch, is the pride of Scotland and till date is an integral part of the Scottish economy. So what makes this drink, so lovable and highly appreciated by all.

First, lets dive into a bit of history. Scotch is after all whiskey. In fact, whisky took birth as scotch itself. There is a debate on whether the English or the Scottish invented whisky. Far from being diplomatic and resting the issue there, I am going to take a plunge. I believe whisky was discovered in Scotland. There are a few reasons for my belief. Firstly, the first documented home distillation of whisky was found in Scotland in 1494. At that time Gin was the national drink of England. Now, it was only after the Act Of The Union of 1707, when England took administrative control over Scotland, did the whisky distilleries of Scotland come under the English notice. And thus only in the 1850s did Scotch came to be known as an Englishman’s drink.

Malted grains were used for the domestic production of scotch in northern Scotland. Scotch like many other spirits of its time, was infused with various herbs to add medicinal value to it. It was hence, prepared as a potent drink for many a chieftan. Countries like Scotland which typically lack a warm climate, had to use grapes or grains to ferment spirits. It is for this reason beer has been a staple brew for such countries.

How Scotch is made

The main ingredient in scotch is barley. Depending on whether it is a malt or grain whisky, malted or unmalted barley is used. What makes scotch different from almost every other whisky in the world is the natural spring water available and the peat that is used to dry the grain. This “peatiness” is the most important and vital factor that sets Scotch apart from any other whisky in the world.

Lets go over the process of a typical malt scotch production. Firstly, barley grains are taken and completely soaked in water. This allows the grain to germinate and encourages sprouting. The sprouting is then checked, by drying this malt over peat. Peat is basically decaying vegetable matter found in ample quantities in Scotland. Other whiskys use coal or some other fuel, but scotch is made exclusively with peat only. The amount of peat used also determines the final flavour of the scotch. The smokiness attribute to a scotch is dependent on this factor.

Once the drying or kilning process is over, it is now time to mash and drain the grain into large tanks. Natural or cultivated yeast is now added to these tanks to begin the process of fermentation. On sufficient fermentation, the brew or beer is now ready for its next step in the journey.

The brew must now be distilled. Scotch whisky must be double distilled by law. Traditionally this distillation occurs in a copper pot still. This distillate can now be called as scottish spirit, but for it to be called Scotch it is yet to mature for a minimum period of 2 years. Most scotch whisky is distilled for much longer though.

The cask used for maturing is a vital factor in determining the colour and flavour of the final product. Traditionally, two types of casks are most commonly used. The first type are those that have been used for maturing bourbon earlier. The excellent quality American timber with the corn flavour of bourbon adds to the complexity of the whisky. Such scotch is usually light in colour and has a typical corn flavour to it. The other type of cask is the one used to mature sweet wines such as the Spanish sherry. Even these casks are usually made in America itself and shipped to Spain for sherry maturation. Scotch that has been matured in such casks has deeper colour and sweet complexity with a strong scent.

Scotch Growing Regions

The Scotch growing areas in Scotland are divided into four regions.

1) The Highlands: The scotch produced here are soft. This can be attributed to the water that is available here. Also, the Highlands produce a rather “smoky” scotch.

2) Isles and Western Isles: The scotch produced in the Isles are famous for their pungency. This is contributed to the peaty character of the whisky.

3) Campbeltown: The scotch produced here smell fresh and ozoney.

4) The Lowlands: Finally, the scotch produced in the Lowlands are the sweetest and most gentle of all.

Scotch: Its different faces

Scotch is a sophisticated drink. And like any such drink, it has variations and different proportion of ingredients used and hence, you have a variety of scotch whiskys.

The most prized scotch is the Single Malt. Single malts are 100% malt whiskys made entirely in one distillery. Vats or Vatted whiskys are those, that contain a mixture of single malts but contain no grain whisky whatsoever. They are generally rounder and more complex in character.

Single Grain whiskys are whiskys that are made entirely from grain and contain no malt in them. Such whiskeys are typically light bodied and some find it to be a far less challenging scotch.

Blended whiskys are the most selling variety. They are a mixture of a variety of grain and malt whiskys that have been “married” by a master blender. They are often loved, as the blender ensures a consistent end product every time. Hence, it is the most expectable scotch of all.

Brands

Some of the best known scotch brands are Johnnie Walker, Teachers, Balentine’s, Chivas Regal and Whyte & Mackay. There are many many more though and each of them offer a different experience.

Ill be writing articles on the above in the future, but it would be beyond the scope of this article to say more here.

Scotch is an extremely vast subject and I hope to enlighten and entertain you in the future as well.

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The whole experience of dining and/or drinking at a restaurant/bar can be given a facelift with proper and adequate restaurant/bar supplies being made available. The restaurant is a place having close association with leisure and concerns the fine taste of individuals. The intimate association of the restaurant with the lifestyle of persons dining out there makes it a place that is worthy of keeping spruced up at all times. This goes a long way to make the experience of dining at the restaurant turns out to be cherished one.  

The premises of the restaurant and/or bar and especially its interiors are to be made plush and cozy for diners to get a special experience. The restaurant supplies provided adequately helps in ascertaining that the activities of the restaurant are carried out well and customers are satisfactorily catered to.  

The availability and proper management of restaurant supplies features alongside marketing, service standards, décor and such other factors to spell success for the restaurant/bar. Supplies ranging from ice machines to knives and bar supplies assume crucial roles in sound conducting of a restaurant’s business. The selection and stocking of such supplies go a long way to enhance business prospects of the restaurant.

There is categorization done for placing the supply items suitable under different heads to ensure their appropriate use in delivering finally a perfect dining experience. Sections devoted for preparation, preservation, storage and serving are usually set up and the supplies like processors, dishes and trays are placed under them appropriately. The restaurant supplies of food products are classified into perishable and non-perishable sections respectively and the food supplies placed accordingly.

Select items of kitchen supplies, catering supplies, restaurant furniture, bar furniture comprise the restaurant supplies which are usually procured in wholesale. There may be excess supplies purchased in which case adequate storage arrangements may need to be made to prevent spoilage. The kitchen and catering supplies perhaps have the most crucial role to play in delivering an amazing dining experience while supplies pertaining to other restaurant concerns help provide a better ambience for dining.

So, with the right restaurant supplies in place you, a prospective diner-customer, can be assured of an awesome dining experience. Herein will be the real success of the restaurateur- in ensuring that you enjoy every moment of being in the restaurant by enjoying not only the food served but also everything else that restaurant supplies make possible.

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Shiraz is a popular type of red wine. Get tips on what aromas to look for in tasting shiraz wine with this free wine tasting video.

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I want like a basic listing of 6 to 10 different types of wines that you think I must try since I'm just getting into this hobby. Possibly ordering info too if available. Thanks.
Keep them coming people I may fill a wine rack yet!!

The best thing is try a wide range of wines, taste everything and you'll start to fin dout what you like, but the more you taste you'll find your tastes change so don't buy large amounts of any one.

The easiest and cheapest way to taste many wines is to join a tasting group. Ask at your local fine wine store. They may organise tastings and know about local tasting clubs.

Wine is supposed to be enjoyable, so don't bash yourself. There is nothing you 'must' taste — certainly not at the beginning.

Enjoy

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cook quinoa

Many quinoa recipes use quinoa that has already been been cooked and prepared before including in a recipe. Cooking quinoa twice is very common and most recipes will require you to do this preparation stage. Quinoa when it is prepared like this will be superb as a replacement for many oriental menus and recipes. You can also cool the quinoa for half an hour and put it in salads. You just take some of your favourite salad veg and chop it in with the cooked quinoa.

Step 1

Rinse the quinoa in a fine seive with cold water. Sometimes you must do this twice to ensure the saponin coating is totally removed. The rinsing method is needed for fresh non manufactured type quinoa. it is an important cooking stage.

Step 2

Measure out one cup of quinoa to two cups of water into a saucepan.

Step 3

Bring the mixture to the boil, stirring gently to ensure it does not stick to the pan. Once it boils, turn the temperature down and let it simmer for ten to fifteen minutes. If yuou want it crunchy then ten minutes will be enough – if you want it soft and fluffy then leave it to cook for longer. The quinoa will not need draining as it takes in all the water and expands. The quinoa will double in size during cooking. Take the saucepan of the hob.

Step 4

Your quinoa is now ready to serve as a substitute for rice with curry and other dishes. Quinoa can easily be included in your favourite meals and recipes. Quinoa generally blends in with the flavours of the foods that you cook it with. The crunchiness and frimness of this grain makes a meal satisfying and filling.

It is also ready to include in the recipes that are in the quinoa recipes book.

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How to cook quinoa in a microwave

The standard way to cook quinoa is to cook in in boiling water.This is a simple step by step method for you to follow to cook quinoa in your microwave. This set of instructions will work fine for a medium powered micro oven. Check the power of your microwave and increase or reduce the times accordingly.

Step one

Measure out one cup of quinoa and 2 cups of water. You can use any size of cup as long as you add double the amount of water.

Step two

Rinse the quinoa under cold water for half a minute to remove any impurities.

Step three

Put the water and the quinoa into a microwaveable dish and cover. Now you cook it in the microwave on high for about three minutes. You will need to let the quinoa stand for about a minute after this first cook. Gently mix the mixture up a bit and then return it to the micro oven for a second cooking period of 3 minutes. Once this is done you must stand the mix on the side for a few minutes so that it can complete the cooking process.

Because of differences in the types of quinoa and also your model of oven there may be some residue water that you must drain before using the quinoa in your recipe.

you can now tuck into the freshly cooked quinoa. The only difference I have observed in cooking quinoa in a microwave as opposed to cooking it the standard way is that is expands very slightly more and is a bit softer to the touch. The results of cooking quinoa this way are just as good as using the standard method.

By far the easiest way to put quinoa on your plate is to just serve it as is straight from cooking without any extras. Just serve it on the plate instead. Quinoa is better in some situations than others and in particlular it works well with stir fry dishes and salads. This is where it really comes into its own and prooves to be a versatile addition to your kithcen larder,

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