欧宝娱乐

“Seafood Newburg is a dish with a history. Well, of course MOST dishes have some kind of 鈥渉istory,鈥� but this particular dish is sort of a history celebrity. It all began around 1876 when an 鈥渆picurean鈥� named Ben Wenberg (or Wenburg) demonstrated the dish at Delmonico鈥檚 restaurant in New York City. After some 鈥渢weaking鈥� by the Delmonico chef, Charles Ranhofer, the dish was added to the menu under the name 鈥淟obster Wenburg.鈥� It proved to be very popular. But sometime later, Wenburg got involved in a dispute with the Delmonico鈥檚 management and the dish was subsequently removed from the menu. But customers still requested it. So, the name was changed to 鈥淟obster Newburg鈥� and reappeared to the delight of restaurant customers. So, that鈥檚 the story. Probably. One can never be sure about these origin myths.”
― Mallory M. O'Connor, The Kitchen and the Studio: A Memoir of Food and Art

“Nothing screams SUMMER like strawberry shortcake, and yet in Florida the season for strawberries is December through March! But then, by March the daytime temperature is likely to be in the mid-70s to low 80s. So, it鈥檚 really easy to think 鈥淎hhh, summer鈥檚 almost here.鈥� So, when we planned a BD Party for our friend Bob Mason, we said, 鈥淚t鈥檚 strawberry season! Let鈥檚 party!”
― Mallory M. O'Connor, The Kitchen and the Studio: A Memoir of Food and Art

“I love salmon. Of all my fishy friends, I love salmon the best. Or trout. Or tuna. Or smelts. Oh heck. I love them ALL! But I have such fond memories of salmon. See, my dad was a fisherman. I mean a fanatic fisherman. Fishing was probably what he liked to do most (along with gardening and riding horses and camping in the Sierra and bowling and鈥� ) But honestly, folks, fishing was probably the winner for leisure-time activities.”
― Mallory M. O'Connor, The Kitchen and the Studio: A Memoir of Food and Art

“Let us drink wine to remember what kind of mystical beauties life offers us and to comprehend what sort of magic potions existence has!”
― Mehmet Murat ildan

“In 1969, both John and I began job hunting. I had finished my second master鈥檚 degree and started sending out resumes. I got several offers from various schools鈥擬etropolitan State University in Denver, Keene State College in New Hampshire鈥攁nd John also had some offers. But neither of us wanted to be a 鈥渢railing spouse.鈥� What to do?Then we went to the College Art Association conference in Washington, D.C., and met Gene Grissom, chair of the art department at the University of Florida. They were looking for a young faculty member with some administrative experience, and John fit the bill perfectly. There was also a possibility for me to teach either art history or humanities. After several weeks of negotiations, we decided to make the move to Florida where BOTH of us had jobs!”
― Mallory M. O'Connor, The Kitchen and the Studio: A Memoir of Food and Art

“Then Bacchus and Silenus and the Maenads began a dance, far wilder than the dance of the trees; not merely a dance of fun and beauty (though it was that too) but a magic dance of plenty, and where their hands touched, and where their feet fell, the feast came into existence- sides of roasted meat that filled the grove with delicious smells, and wheaten cakes and oaten cakes, honey and many-colored sugars and cream as thick as porridge and as smooth as still water, peaches, nectarines, pomegranates, pears, grapes, straw-berries, raspberries- pyramids and cataracts of fruit. Then, in great wooden cups and bowls and mazers, wreathed with ivy, came the wines; dark, thick ones like syrups of mulberry juice, and clear red ones like red jellies liquefied, and yellow wines and green wines and yellow-green and greenish-yellow.
But for the tree people different fare was provided. When Lucy saw Clodsley Shovel and his moles scuffling up the turf in various places (when Bacchus had pointed out to them) and realized that the trees were going to eat earth it gave her rather a shudder. But when she saw the earths that were actually brought to them she felt quite different. They began with a rich brown loam that looked almost exactly like chocolate; so like chocolate, in fact, that Edmund tried a piece of it, but he did not find it all nice. When the rich loam had taken the edge off their hunger, the trees turned to an earth of the kind you see in Somerset, which is almost pink. They said it was lighter and sweeter. At the cheese stage they had a chalky soil, and then went on to delicate confections of the finest gravels powdered with choice silver sand. They drank very little wine, and it made the Hollies very talkative: for the most part they quenched their thirst with deep draughts of mingled dew and rain, flavored with forest flowers and the airy taste of the thinnest clouds.”
― C.S. Lewis, Prince Caspian

“She hadn't had a bite of her dinner. I'd even curled the pasta into a little linguine nest in the center of each bowl.
My mother's was still perfect and round and cold. The sauce had darkened.
"This is delish," she said. "But it needs red wine. I tell you because I love you and you should know for the future."
She went on about deglazing and how it brings out the earthy taste of the onions and never use wine you wouldn't drink yourself and a young, robust wine is what you use in red sauces, nothing fortified or dry, for example.”
― Jessica Soffer, Tomorrow There Will Be Apricots

“The Oak Forest mushrooms for the langoustine didn't arrive in time, so we've substituted with enoki mushrooms from Champagne Farms. Also, we are adding an entr茅e to the menu tonight. It's lemon pine-nut-encrusted sea scallops with a celery mousse and my signature vinaigrette. It took three months to get it right, and the end result is phenomenal. So sell it." Alain paused while the servers took notes. "In wines, we're out of the Napa Valley El Molino, the Talenti, and the Chateau Margeaux '86."
Alain paused and, while the servers wrote furiously in their pads, my thoughts wandered. I tried picturing the customers who might have opinions about Oak Forest mushrooms compared to those from Champagne Farms. Did they wear tweed and bifocals? Or were they 眉bermodern with sculpured haircuts and electronic cigarettes? I shook my head, annoyed with myself and my train of thought. Let the mushroom people be mushroom people, I chastised myself. You signed up for this gig, Charlie, remember? You're living your dream, remember?
Alain changed gears for a second and threw out a quiz question, one of his more sadistic rituals during family meal. "What are the six ingredients in the jalape帽o emulsion we serve with the salmon?"
Silence. A blonde in the back ventured, "Jalape帽o, olive oil, shallots...?"
More silence.
"Fleur de sel, ground pepper, lemon juice," Alain finished for her, giving her an icy glance over his bearish nose. "Wake up, people. All right, here's an easy one. What's the difference between jam贸n ib茅rico and prosciutto?"
Four hands went up, and Wade got it right.
"Jam贸n ib茅rico is dry-cured from black Iberian pigs in Spain, not to be confused with jam贸n serrano, which comes from a less expensive white pig. Prosciutto is also dry-cured, but it is from Italy. It is the common man's gourmet ham, which is why we don't serve it." Wade finished with a cock of the head and a high-five with another server.
Alain snorted. "Thank you for the editorial comment. Please keep it to yourself, however, when recommending the melon and jam贸n ib茅rico appetizer."
He spent the next five minutes grilling the staff on the origin of our rice vinegar, what dessert wine paired best with Felix's raspberry br没l茅e, and the correct serving temperature of the parsnip pur茅e.”
― Kimberly Stuart, Sugar

“Joe himself remained the same as ever, picking his early fruit and laying it out in crates, making jam from windfalls, pointing out wild herbs and picking them when the moon was full, collecting bilberries from the moors and blackberries from the railway banking, preparing chutney from his tomatoes, piccalilli from his cauliflowers, lavender bags for sleeplessness, wintergreen for rapid healing, hot peppers and rosemary in oil and pickled onions for the winter. And, of course, there was the wine. Throughout all that summer Jay smelled wine brewing, fermenting, aging. All kinds of wine: beet root, pea pod, raspberry, elderflower, rose hip, jackapple, plum, parsnip, ginger, blackberry. The house was a distillery, with pans of fruit boiling on the stove, demijohns of wine waiting on the kitchen floor to be decanted into bottles, muslins drying on the clothesline for straining the fruit, sieves, buckets, bottles, funnels, laid out in neat rows ready for use.”
― Joanne Harris, Blackberry Wine

“I believe you haven鈥檛 truly tasted Malbec until you do so, overlooking the vineyards from which it was born.”
― Vanda Jackson

“Choosing a wine to pair with escargot is difficult. The escargot have been grilled with garlic butter and have a strong, meaty taste.
But they're neither seafood nor red meat. So none of these wines would be right."
"But I thought escargot was a common dish in France. So wouldn't they know what the right wine pairing would be?"
"Like Koizumi-san said, Chablis, Meursalt or Pouilly Fuiss茅 wouldn't go well with the escargot. Even with red wine, you'd have to choose a very full-bodied one.
Try tasting the escargot with Koshino-Karoku."
"The strong aftertaste of the garlic butter is washed away. It's a lot more refreshing!"
"And it helps bring out the rustic flavor of the escargot!”
― Tetsu Kariya, Sake