Champagne Bubbles Burst with Flavor

Dom Pérignon was a Benedictine monk who made important contributions to the production and quality of Champagne wine in an era when the region's wines were predominantly still and red. Popular myths frequently, but erroneously, credit him with the invention of sparkling Champagne, which didn't become the dominant style of Champagne until mid-19th century.

What is true about Dom is he was originally charged by his superiors at the Abbey of Hautvillers to get rid of the bubbles since the pressure in the bottles caused many of them to burst in the cellar. The disturbance caused by one bottle's disintegration could cause a chain reaction, with it being routine for cellars to lose 20-90% of their bottles to instability. The mysterious circumstance surrounding the then unknown process of fermentation and carbonic gas caused some critics to call the sparkling creations "The Devil's Wine".

He couldn't get rid of the bubbles, which is fortunate for us, as the bubbles help release the aroma of the Champagne.

This week, a look at how Champagne bubbles burst with flavor.

TTFN, Fred.

Quote of the week: "There is no duty we so much underrate as the duty of being happy." - Robert Louis Stevenson, (Scottish author, 1850 - 1894)

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Champagne

Winter Solstice

We've just passed winter solstice, the longest night of the year, here in the northern hemisphere. After the winter solstice the light returns and the days grow longer.

The longest night of the year is a precious time. Night is a time of dream, vision and journey into the depths of oneself, the darkness of unknown possibility. From that journey into the dark new life as well as new light emerges.

This week, a look at Winter Solstice.

TTFN, Fred.

Quote of the week: "I once wanted to become an atheist, but I gave up -- they have no holidays." - Henry "Henny" Youngman (a British-born comedian and violinist famous for "one-liners," short, simple jokes usually delivered rapid-fire, 1906 – 1998)

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Winter Solstice

A Brief History of Chestnuts

Lately, I keeping stumbling across chestnuts. Of course, during the holidays Nat King Cole and Tony Bennett sing about them roasting on an open fire. According to The British Journal of Nutrition, chestnuts, along with pecans and walnuts, have the highest antioxidant content of the tree nuts. So in addition to being festive, they are good for you.

This week, a look at chestnuts.

TTFN, Fred.

Quote of the week: "To the American People: Christmas is not a time or a season but a state of mind. To cherish peace and good will, to be plenteous in mercy, is to have the real spirit of Christmas. If we think on these things, there will be born in us a Savior and over us will shine a star sending its gleam of hope to the world." - Calvin Coolidge's Presidential message on December 25, 1927; American president, 1872-1933)

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A Brief History of Chestnuts

C'mon, get happy!

Happiness is not an inborn disposition bestowed upon the lucky, nor is it the province of naive Pollyannas too dopey to understand the dark twists of the human condition.

British Medical Journal researchers reported in 2008 that happiness is a contagious bug. Based on data collected from nearly 5,000 people over 20 years, the journal found that living within a mile of a happy friend boosts a person’s happiness odds by 25 percent. Near a spirited sibling? Add 14 percent.

This week, a look at how being happy pays off.

TTFN, Fred.

Quote of the week: "A lovely thing about Christmas is that it's compulsory, like a thunderstorm, and we all go through it together." - Garrison Keillor (from Leaving Home, American author, 1942 - )

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Butter Holds the Secret to Cookies That Sing

We've talked about butter before. Differences among European and American butters can be pronounced. Professionals can taste many flavor undertones in butter, including grass, flowers, whey, old cream, malt, must and weed. Some flavor differences come from cows’ feed, while others are acquired during processing.

Overall, the European-style butters have more of a golden, warm, toasty flavor. This is from a compound called diacetyl that develops during fermentation. Standard American butter has a fresher flavor of milk and cream.

In baking, the flavor differences mostly disappear. Especially in cookies. Cookies….mmmm….

This week why it's all about the butter when you make cookies.

TTFN, Fred.

Quote of the week: "Honesty may be the best policy, but it's important to remember that apparently, by elimination, dishonesty is the second-best policy." - George Carlin (US comedian and actor, 1937 - 2008)

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Butter Holds the Secret to Cookies That Sing