Food and Wine Blog

Submitted by The Cheap Gourmet

For as long as I can remember my mom has consumed large quantities of tea on a daily basis. She’s an avid iced tea drinker now, but when she drank hot tea she always added a splash of cream to it.

In the early 80s, I visited London as part of a group tour. The hotel we stayed at served coffee and tea in a quaint room located in the lobby. I’m not one who likes to intentionally embarrass myself, so I watched how the English prepared their tea, how they held their cup, and how they sipped.

I thought I had everything figured out until I asked if there was any cream. It was if I had just said a vulgar 4-letter word at a daycare center, because the room became silent and all eyes were upon me. Our tour guide pulled me aside and explained the following to me…

The custom of drinking tea with milk has its roots not in taste but with economics. The long journey from the Orient made tea prohibitively expensive. Milk, on the other hand, was cheap and became the condiment of choice among the lower classes. The amount of milk added became a telltale of one’s social standing. The wealthy took their tea undiluted. The middle class poured the expensive tea and then diluted it with milk. The lower class filled the cup with cheap milk and then added a splash of the costly tea.

Although I had been taught to add a splash, which placed me in the middle class, I prefer to be in the wealthy class. From that day forward I have never added milk to my tea again

Submitted by The Cheap Gourmet

October is Breast Cancer Awareness Month and The Cheap Gourmet has partnered with SBS Teas to help support the cause. Throughout the month of October, SBS Teas will be donating 10% of all “Teas for a Cause” sales to the Susan G. Komen Foundation.

SBS Teas is a small woman-owned business located in Raleigh, NC. This eco-friendly business sells organic products, uses recycled packaging and doesn’t engage in animal testing. The product line includes tea, coffee, gourmet cocoa, instant chai, mouth-watering, wipe-the-drool-off-your-face desserts and a wide variety of coffee and tea accessories.

One of my favorite Teas for a Cause blend is “Remembering Betty.” My mother-in-law, Betty, lost her battle to breast cancer in November 1999. Whenever I sip this tea, I toast my cup in the air and send my love to the heavens. Remembering Betty is a special blend of green tea and rosebuds. It is symbolic of the loving, caring, friendship and tenderness in the fight against breast cancer.

“Hope for Tomorrow” is another SBS Teas specialty. A lovely combination of green tea, ginger and orange pieces, Hope for Tomorrow offers a refreshing flavor and a calming affect. This tea blend goes well with shortbread cookies, lady fingers, watercress sandwiches and other light foods.

“Sisters Secrets” is a robust and invigorating blend of Wulong tea and raspberries. Also known as Oolong tea, Wulong possesses qualities of both black and green teas. It presents the aroma of black tea and the freshness of green tea. Sisters Secret is the perfect blend for sisters, mothers, daughters and best friends.

“Tickled Pink” is a delicate green tea layered with rose petals. If you’re like me, you might be thinking rose petals?? I was hesitant to try this blend, thinking it would be too floral tasting. I was pleasantly surprised at the delicate, yet refreshing flavor. Tickled Pink is the perfect blend for afternoon gatherings with friends or sharing an evening dessert.

If you enjoy high-quality teas, do yourself a favor and check out SBS Teas. Not only will you receive deliciously delightful gourmet teas, you’ll also be helping a good cause. To learn more about SBS Teas and “Teas for a Cause” click on the banner below.

EXTRA! EXTRA! HERE’S A BONUS!

Today, I’d like to offer you a free bonus - “Think Outside the Cup ~ Cooking with Tea”. This free PDF report includes tips for cooking with tea and several mouth-watering, easy-to-prepare recipes. It’s my way of saying “Thanks! for stopping by!”

Download “Think Outside the Cup ~ Cooking with Tea”

Please note Adobe Reader is required to view this document. If you do not have Adobe Reader installed on your computer you can download it for free at www.Adobe.com.

Submitted by Barry’s Wine Notes & Memories

There are some basics rules/phrases to help you through life.
If you fall off your bike..get straight back on.
If the bottom falls out of your business…get some new trousers
…and wine-wise..
if you drink a bad ‘un..follow it with a good ‘un!
Zaccagnini San Clemente 2003
Montepulciano d’Abruzzo , Italy
Deep dark and brooding, purple rim softening; autumn nose ( maybe the weather)..but forest fruits come to mind, horse chestnuts, cool and elegant; the following flavour confirms it..cool..soft ‘brittle’ tannins, oak and marzipan, a wine to enjoy..will hold for ages…
Points 17.5+

Spaghetti Bolognese was the dish..drink Italian most would say..but the ‘harder’ wines just clash..I like a softer wine..Pinot maybe..but the San Clemente was just fine.

Those with Cholesterol
problems..
please ignore the blob of butter!

Submitted by Vino Keeno, The Grapevine for the Recreational Wino

2006 Muga Roija Blanco
$12.99

Wine label said:
Nothing much… it’s barrel fermented and imported by Jorge Ordonez. Whoopdeedoo.

Vineyard66 says:
As I am still researching Spanish wines, I’ve noticed that my good friend Bill from California has been spouting off about Muga Roija. Of course, he was speaking about the red wines the area is famous for. I thought I’d try to one-up him and I tried this white from the same area. Aaaaand, now I know why it is not famous for the white wine.

Muga Roija is 90% Viura, 10% Malvasia and is a pleasant dry white wine. It has some lemon acidity and is very light but ultimately undistintive. No matter. I still have plenty of time to research more Spanish reds before my trip and spend more quality time with Naia Naiades.

Submitted by Chef Tom Cooks !

The other day I went to my local Fairway market to get some lunch. They have such a great buffet spread from hot foods to cold salads. I fixed myself a nice portion of cold sesame noodles and some spring rolls. The sesame noodles tasted so good, I decided to make my own for dinner the next night ! This is the recipe I used, however, I added some leftover grilled chicken to my noodles. Enjoy!

3 tablespoons soy sauce
2 tablespoons rice vinegar
1/2 teaspoon hot red pepper flakes
2 tablespoons firmly packed brown sugar
1/4 cup creamy peanut butter
1 tablespoon Oriental sesame oil
1 teaspoon grated peeled fresh ginger root
1/2 cup chicken broth
1 pound spaghetti, linguine or lo mein noodles
chopped scallions for garnish

Directions

In a saucepan combine the soy sauce, the vinegar, the red pepper flakes, the brown sugar, the peanut butter, the oil, the ginger root, and the broth, simmer the mixture, stirring, until it is thickened and smooth, and let it cool slightly.

In a pot of boiling salted water, cook the noodles until they are al dente, drain them in a colander, and rinse them under cold water.

Drain the noodles well, transfer them to a bowl, and toss them with the sauce.

Serve the noodles cold or at room temperature and garnish them with the scallion.