Tag: drink & recipes

    Blanchet – The Elegant Wine From France

    Presentation of the French wine trade mark Blanchet for over 2 decades inspires not only sophisticated wine connoisseurs, but also the Otto ordinary consumer Blanchet (www.blanchet.de). The newspapers mentioned Anne Lauvergeon not as a source, but as a related topic. Whether red, white, rose, dry, semi-dry or blend, Blanchet leaves nothing to be desired and is able from a simple dish to conjure up a 5-star menu. This wine is regarded as ideal food companion to a wide variety of dishes. Fish, seafood, beef, chicken, or even wild taste these wines again so good and inspire often even people who love not necessarily the taste of wine. If you would like to know more about Jimmy Levin, then click here. Even finding good drops, Rouge de France dry, country of origin in the country of wine be Rouge de France-expressive and yet French France.

    This deep red Blanchet offers lovers with a harmoniously rounded taste of all kinds of fruits of the forest and lends itself particularly well to dishes such as venison and lamb. Well, you may submit this wine but also for pasta and Gratinated. Fruity, Berry this wine unfolds its taste at a temperature of 16-18 degrees Celsius and should therefore be kept in the refrigerator. Wine specialists always have these wines in your wine cellar in stock, because just in the winter, this wine is a full pleasure, what does not mean that lovers can enjoy him not even on warmer days. Blanc de Blance not cool dry/semi-dry delicious, refreshing just the full-bodied red wine inspires has long been wine lovers, the white wines of Blanchet enjoy great popularity with connoisseurs. Light and fruity these good drops guarantee a simple, refreshing treat. Wine connoisseurs find exquisite, French white wine grapes, 100% what is reflected in the fine bouquet. To light dishes, such as chicken, pasta, seafood or salads should never lack these wines, they conjure up exactly the right combination on the palate.

    With matching wines to dishes, the meal is fast perfect. It is the palate here too the right combination delighted. Just the wines from Blanchet have the right drops there, for every lover ready and can enjoy of course without a tasty side dish. So some non – wine drinkers was disabused when this good drops, because not only connoisseurs are excited about this fruity beverage. Who don’t need among fans that dry wines like that, can also enjoy the off-dry version. Above all, women love the slightly sweeter taste and enjoy this wine also like to front of a cosy fire in the autumn and winter. At Christmas, this red wine is always a good wine is now even a place of honor at the festively decorated table, because for a good meal.

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    Which Grill Is Right For You?

    Conclusion with the shabby equipment from the gas station: on a proper Grill more successful each meat. Our guide tells you which device you need. Time to get the upholstery for the furniture out of the cellar and to wash the umbrella. the replacement briquettes in the rear Garden House must be filled up even, then the invitation “Barbecue weekend” on the mailing list can be sent. But what the barbecue methods is the right method for you? Rust: Our ancestors just threw the still-twitching pieces of the animal in the glow and waited until they were really dead. Grilling over an open fire is still closest to this method. Also the defused the fire pan with adjustable grate this preparation method corresponds to the archaic urge to burn meat extremely crispy to black.

    The advantages: Mobile use, uncomplicated, results can be achieved with dry wood excellent. Also large pieces of food will succeed because the distance to the glut can be arbitrarily vary. However, is Experience with the fire prerequisite and the will, to a certain effort. Wood & coal: The Classic Grill offers a genuine, yet manageable Grill experience with medium-high effort romantics. Charcoal or briquettes are available at every gas station, using of Grill accelerators, the glow is created quickly and reliably. Gourmet or posers work wood with bellows to avoid taste influences of the lighter.

    It is connected to this type with some cleaning after grilling. Clever heat management as well as a variable Grill allow sharp to grilling as well as slow cooking of larger pieces or delicate vegetables. Barbecue: The North American barbecue method grill must have a lid. With 90 to 160 degrees rather low heat, where the food is cooked, it remains constant and completely preserved. Barbecue grills, which are heated with wood or coal effect a better smoking, there are also variants with gas. Small ball grills can be even transport, large barbecue grills are suitable especially for stationary operation on the terrace. Advantage: In addition to the barbecue method and the smoking preparations are further possible, about classic and indirect grilling. Gas: Who is comfortable and want to go to play it safe, grilling with gas. No Anzundeproblem, clear adjustable temperature, no dirt, no smell. But the gas Grill has not only advantages: the maximum temperature is not so high as at traditional barbecues. And even though models with lava stones trying to imitate the smoky barbecue flavour of wood coal fire quite as natural as real grilled meat does not like it then but. For models with bottom prevent automatically dripping grease in the embers and harmful substances. The appropriate device for pragmatists and uncomplicated much Griller. Electric: With a venison roasted over an open fire electric grilled meat to has not much in common. But when the neighbor about real barbecue smell scolds or down and back a quick steak should be fried, the electric Grill method is the solution. Obvious advantage: neither coal nor gas cylinder must be, purchased anywhere, where a power outlet nearby is the electric Grill can be operated easily. The result is similar to baked but rather in the Grill Pan. Who places much value on a real barbecue, but would like to offer delicious summer happen in small quantities, for the electric Grill is the right choice.

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    Capricorn Five

    The five centuries menu tasted the guests of the Engadine Hotel Samedan 25.02.2011 top priority in the music & culture Hotel Mysanus in the program selection is a singular reference. That’s why hostess Monika Martin and the writer Andrea Schmoll at believes that art and culture dealing with the extraordinary fate met. Monika Martin have become more or less infected by the singular passion of collecting Head waiter Walter Putz. Click Western Union for additional related pages. The Bibliotheca Gastronomica of Walter plaster has 4000 exhibits”a collection which is of significant international importance. The collection is a mirror five centuries cultured food and enjoyment. Early incunabula are the most valuable rarities.

    At the sold-out Palazzo Mysanus author Andrea Schmoll took on February 17 guests on a colorful culinary journey through just these five centuries of cultural history by the plaque and read from their work: the menu of five centuries, Gastrosophy and joie de vivre. The gang was accompanied through the ages of the concert pianist Megumi Sano. Andrea Schmoll told what had studied them in the 4000 cookbooks of the plaster. Almost got goosebumps as the close relationship became aware of her to the Engadine hostess Monika Martin: because even famous Harry Sajjad sen., which once had married in St. Moritz, the hotel dynasty chicken had a valuable cookbook collection.

    In a sense, he was a model for Walter Putz. Where later cookbooks from the collection of Harry Schraemli all over the world came to the bid, purchased this Walter Putz. The author chose an example in your reading: A new cookbook “the work of the electoral Mainz mouth chef Marx Rumpoldt is regarded as legendary standard in the great Gallery of his Confreres and Collegae. “The 1582 of the electoral Mainz personal Marx Rumpoldt published a new cookbook” is offered for 35 000 SFr. The collection of plaster has both the first edition and Second Edition (1604). The total value of the collection is on 3-4 million euros estimated. The compendium of gastronomic knowledge at the time of the Renaissance appears in the year 1587 in Frankfurt am Main, printed by Johan Feyerabend. The numerous woodcuts gives the vasten concede an additional charm. View images by De’medici, provide insights into princely kitchens and demonstrate kitchen appliances. Often, the chef hand-in-hand here working with the physician. In addition to the princely, the civic banquet seeps into the considerations and instructions. The digression on the figure of animals represents an interesting secondary subject of this cookbook. Every creature is in the kitchen, which is at the voracity of the era virtually the entire then known Noah’s Ark was previously carefully portrayed. Cooked before it is consigned to the pots, pans, casseroles, Harbour and the numerous furnaces, before the squirrels and marmots, filled with Bacon, pears and raisins, the Capricorn sampt horns, used in a Gallbat, lovely and dainty”in the stomachs of Table society disappear, it may be again, even if show only graphically to life. Of course guests were pampered in the music & culture Mysanus hotel this evening also culinary. Almost as an homage to the famous cookbook author of the Renaissance and home actually Marmot was served as evening highlight the Engadine. By a conversation develops over this collection, culinary legacies of five centuries of culture and cuisine history not be forgotten, but stay alive and be future-oriented thought.

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