Culinary recipes

Like many mixed drinks, the Old Fashioned has a number of variations and a history. It is one of the few cocktails that survived from the days of the Martini and the Manhattan. When prepared well, it is a full-bodied, delicious drink. It was one of my mother's favorites as a young woman in the 1940's and still carries the glamour of the era. Accounts agree that the Old Fashioned originated at the Pendennis Club, in Louisville, Kentucky. This Old Fashioned recipe appeared in a book written by George J....

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Most branded products and agricultural products are not commodities. However we will see the future as Cargill, Petroseed, Genetseed will have patented superior seeds which grow into corn, mustard seed, wheat, and other agricultural products which will have a brand name. There will be certain types of specialty corn which can be used for biofuels and will need to be separated from the regular corn as a separate commodity. Hops and Barley work the same way. Some companies like Sunkist have attempted to brand name a commodity in order to get higher price....

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Many people are intimidated by the task of selecting wine in a fine restaurant. This article is intended to provide a simple guide that will enable anyone to feel confident enough to choose a wine that will impress their dinner guests. The focus is on French and Italian wines. While there are no set rules for pairing wine with food, generally a full-bodied red wine should accompany rich and seasoned food. White wines are better suited for lighter fare. These are some of my personal favorite wine and food pairings for French and Italian wines: Beef = Amarone, Cheese = Beaujolais, Chicken = Chardonnay, Cold Meats = Tavel, Chile = Grumello, Chinese Food = Soave, Clams and Oysters = Champagne, Duck = Pouilly-Fume, Fish = Muscadet, Ham = Pinot Grigio, Lamb = Saint-Emilion, Ossco Bucco = Barbaresco, Pate = Saint-Veran, Pheasant = Vino Nobile di Montepulciano, Pork = Pouilly-Fuisse, Red Sauce = Chianti, White Sauce = Pinot Grigio, Sauerbraten = Riesling, Shell Fish = Gavi, Steak = Gattinara, Stew = Barolo, Veal = Soave, and Venison = Pomerol In the end, it is really a matter of personal preference and what suits your palate....

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The majority of private owners of whisky casks are looking for an assessment of their options. The purpose of this article is to help answer questions that private owners may have about bottling their whisky casks. The typical hogshead cask will yield around 280 bottles at a strength close to 60% alcohol. If you were to bottle at 40% this would entail the addition of around 120 litres of water and would require an extra 171 bottles to contain the increased bulk volume. It would also mean that the whisky would need to be chill filtered to maintain it's clarity and brightness as the reduction in strength causes the whisky to become cloudy....

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