minigourmet's Profile

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I accidently bought fresh basil inst of culantro >>what to do with it?

Yah know basil can be used in alot of dishes... I have used it many times in desserts that contain apricots or peaches... basil icecream is easy to make and goes with a ton of dishes... as well anything tomatoey... you can also crystalize basil by brushing it with eggwhite and sel Maldon.. or sugar... let it dry out on the counter for a day or two or throw it in the oven on a super low temperature for 2 or three hours...eggwhite and salt for garnishing fish and seafood dishes and sugar ones for icecream..anything with coconut... thai curry dishes... anything with stone fruit... you can keep the crystalized basil in a sealed jar for up to 3 monthes after that it will start turning into a powder... you can then chuck it or freeze it to garnish plates or mix with large rock salt..or even make some basil oil... or if you are really ambitious..make jam or jelly from it .. by adding a half a bottle of unused wine you have left over(has to be white)... works best with unoaked chard... sauvignon blanc unoaked again..or gerwurtz and the best a new world reisling... you can serve this jam or jelly with baked brie or just even a cheese plate...it is amazing and such a beautiful color.

Feb 17, 2007
minigourmet in Home Cooking

Amazing Cabernet?

Hi there I am a caviste and sommelier in France and this one is such a steal compared to the quality that this bottle holds..La fiefs de Lagrange... its absolutely amazing.. its the second wine to chateau Lagrange.. I actually think its better then Lagrange itself...it is a bordeaux and we get it here for around 25 or 30 euro a bottle..and thats an exagerated price.. but living in Megeve everything is hiked... it will be a mix of Cabernet Sauvignon and Franc.. however the finesse in this bottle is uncomparable to a new world wine... hope you can find it in the states.

Feb 17, 2007
minigourmet in Wine

Your favorite word/expression to describe food/flavors....

seductive

Feb 16, 2007
minigourmet in Not About Food

Wine and Headaches

Hi there.. dont know if this will help but there is something called tyramine, (a substance that forms from the breakdown of protein in certain foods)... Is found in red wine. The longer a food ages, the greater the tyramine content is... however then again in aged red wine certain chemical levels dissipate such as tannins and become smoother and easier to take.. although I do tend to get a headache or two with very aged wines but it could be from other reasons.. Often, foods are triggers only when they are combined with other triggers. For example, they may act as triggers only when stress or hormonal changes are also at work. Researchers used to suspect that wine was a headache trigger because it contains the amino acid tyramine as i have said above. But newer research shows that phytochemicals called phenols, which are found in red wine, may be the real triggers. For some people, drinking any kind of alcohol can bring on a migraine or nasty headache. As well if you are a "thinker" or get stressed out quickly ..there is compounds wine that deplete levels of serotonin in the brain which could also be triggering your headaches. As well there is a nitrate facor... maybe its the nitrates??? They do use nitrate additives in new world wines and actually some areas in europe which are used to suppress mercaptans and other nasty sulphurous wine odours... but thats mostly in whites.. I am thinking... ok I could go on forever... have you ever tried to just stick to pinot noirs and maybe an aged merlot and just try and avoid cabernet franc and sauvignon?.. Pinot noirs do have a bit of an acidity which I believe are almost marvelous with any dinner...but then again I love em and am a bit biased. I used to get nasty headaches as well but it is mostly from new world wines that I have experienced this displeasure. Hope this helps..

Feb 16, 2007
minigourmet in Wine

Matcha from tea leaves?

Theres nothing better then real matcha.. however I am a huge fan of it.. it is most often used as a ceremonial tea in Japan.. but you will never taste green tea ice cream like the one made with the real powder... its absolute magic.

Feb 12, 2007
minigourmet in Home Cooking

Sonoma suggestions?

The farmhouse but its dressy and and pricey but the wine list is great.. Santé at the Fairmont is excellent and the prices are better. Gotta reserve at both.. oh and if you have heard of Opentable.com its a super easy way of making a reservation... as well they have alot of cool little wine bars around there that have good small plates.. then again if you are there for the vino.. there is also a bunch of vineyard bistros that are really great.; erm unfortunately though when I did the tour I was doing a very lengthy day of degustations and spitting not a drop out...

Feb 12, 2007
minigourmet in San Francisco Bay Area