US To Overtake France - Soon The Worlds Biggest Wine Market!

The United States is set to overtake France in the next five years as the world's largest wine market, according to a study, commissioned by the organizers of the VinExpo trade fair in Bordeaux in June. It forecasts global wine consumption in that time would grow five percent but the market value would increase nine percent to $117 billion from $107 billion in 2005. The world is definitly set to drink more and better, more expensive wines. The study predicted U.S. still wine consumption would rise to 27.3 million hectoliters in 2010 from 23.0 million in 2005, exceeding French consumption, which is set to fall to 24.9 million hl from 27.4 million hl. In value terms, the U.S. still wine market is set to be worth $22.8 billion by 2010, up from $19.2 billion in 2005, with fastest growth rates expected for bottles costing more than $5 each -- a trend also expected in other industrialized countries. Italy would remain the second largest market in terms of volume with consumption in 2010 of around 27.2 million hl, the study by London-based consultants International Wine and Spirit Record found. In total, the global market for still wines with an alcohol content of less than 15 percent by volume was seen growing to 224.8 million hl in 2010 from 211.9 million hl in 2005. For the first time in the survey's 10 year history, Russia and China appeared in the top-10 markets in terms of consumption, and were forecast to continue growing strongly in the next five years. The study also looked at trends in the spirits industry, forecasting the global spirits market would be worth $180.7 billion in 2010 compared with $170 billion in 2005. Tequila, Cognac and Rum are set to replace vodka as the fastest growing spirits!

Buzzed Donuts - Microencapsulation Of Caffeine !

Pretty soon you can get your cup of Joe incapsulated into your donut or bagle, so no more spillage on the car ride in the morning. Inventor Dr Robert Bohannon in collaboration with food industry experts came up with a patent-pending microencapsulation process that allows the inclusion of very small caffein particles into baked goods. He has already trademarked the names Buzz Donuts and Buzzed Bagels, and has approached major food chains such as Krispy Kreme, Starbucks and Dunkin' Donuts with the idea. Amongst others, he expects the format may be popular with college students cramming for exams, who can combine a sugar and caffeine hit in one. Moreover, the patent he has filed does not restrict the technology to caffeine, but covers any ingredient that cannot be easily incorporated into products without impairing taste – such as vitamins and minerals. As for whether bakery products that include caffeine could lead people to consume too much caffeine ; The final dose would be down to the marketer, but Dr. Bohannon anticipates a maximum of 50 to 100mg of caffeine per serving. A typical cup of coffee contains 50mg of caffeine.

California Pinot Noir's - Merry Edwards !

I paired a rack of Sonoma lamb with Merry Edwards' wines. The butterlike lamb danced a mouthwatering duet with the wine, a 1999 single-vineyard Klopp Ranch Pinot Noir. The incerdibly velvety dark fruit lingered enticingly on my tongue. This California Pinot Noir is a beautifully structured wine with a lot of power. Too often, new-world wines are showy and anxious to impress. But this one is a true virtuoso whose talents concentrated on context. So lets meet its maker; Merry Edwards first came to wine through food, having begun cooking with wine early on, thanks to one of her mother’s cookbooks from the California Wine Advisory Board. The interaction of different food substances fascinated her, and after she graduated with a bachelor’s degree in physiology from the University of California, Berkeley (where she brewed her own beer), she enrolled in the master’s program in food science at U.C. Davis, where she chose an emphasis on enology. In 1974 she joined Mount Eden Vineyards as winemaker. When, three years later, Edwards became winemaker at Matanzas Creek Winery, she traveled to the University of Beaune, where groundbreaking research was being conducted on clonal variations of Pinot Noir. Ultimately, her work with Pinot Noir would find its highest expression in Sonoma County, under the Merry Edwards label. Her releases testify to the fruit’s quality: They are voluptuous, silky wines with refined tannins. Her 2003 Russian River Valley Pinot Noir is a blend that exhibits berry fruit, along with dark plum, chocolate, and a peppery finish. The 2003 single-vineyard Meredith Estate is a sensual symphony of fragrant rose and boysenberry. The 2003 Klopp Ranch Pinot Noir is a rich blend of blackberry fruit and liquorlike cassis. Merry Edwards’ Klopp Ranch and Meredith Estate Pinot Noirs are true table wines and best enjoyed wih culinary counterparts.

Merry Edwards Wines
888.388.9050

Recuva - Recover Deleted Files !

Most of us have deleted the wrong files at one time or other. After all, it takes only a couple clicks. And there's no undo option once you empty the Recycle Bin. From the likes of FBI, CIA and others we know that it is often possible to undo deletions. The reality is that deleted data stays on the hard drive until Windows uses the space for new files. But Windows won't let you browse these areas of the hard drive. To do that, you'll need a file recovery program. Recuva is a free, no-frills file recovery program. Just choose a drive, if you have multiple hard drives. Then click the Scan button. Recuva lists any deleted data that can be recognized as files. It also rates the condition of each file. Some files may already be partially overwritten. A checkbox accompanies each item in the list. Just select which you want to recover and click the Recover button. Recuva prompts you for a place to save the recovered files. Recuva is still in its beta (testing) phase, so it's not perfect. For example, I noticed a few scrambled file names in the results list. Nevertheless, they and the other files I recovered were complete and undamaged. The best part about this is the fact that the program is FREE!

Now Thats A Gin - Distillery No. 209 !

San Francisco’s South Beach waterfront district has been a hotbed of activity for the past few years: It is home to the Giants’ AT&T Park, wonderful restaurants, some of the city’s most desirable Bay Bridge–view condominiums, and, now, a gin distillery. Housed in a warehouse on Pier 50, Distillery 209 is owned by Leslie Rudd, proprietor of Rudd Vineyards & Winery in Napa Valley and of the gourmet institution of Dean & DeLuca. That fact really turned on my radar on this Gin. I'm usually not too hot about Gin and have never ordered it from a bar. Distillery 209 has changed my view of Gin. Now I know that I just don't like most Gin but I really like Distillery 209 Gin. This Gin is dynamite and it takes something for me to say that about any Gin. No. 209 Gin is made by Scotsman Colin MacPhail in a classic swan-neck still, has a nose redolent of juniper, a velvety texture, and a palate of spicy-peppery flavors, with distinct notes of orris and angelica. If you have the chance abd you find it at some bar, give the good old GinTonic another try, you may like it!

Internet - Defend Your WWW Reputation !

This is a brand new tool to defend yourself against slander and bad gossip over the internet. First, they SEARCH. They scour the Internet to dig up every possible piece of information about you and present it in an interactive monthly report. You can view this report by email or by logging into their site. Next, they DESTROY. You can select any content from your report that you don't like. This is where they go to work for you. Their expert online reputation advocates apparently are using an array of proprietary techniques to correct and/or completely remove the selected unwanted content from the web!?! WOW! The SEARCH service will run you about $15 a month and if they find stuff that you want removed they charge you another $29 to destroy and remove that stuff. I find it actually fascinating that they can go and remove stuff from third party domain's. This claim alone would be worth for me to try this thing out. Anyway, if your reputation is under attack on the WWW you know now where to turn to!

Premium Salt - The Gourmet Salts You Kneed To Know !

For most people salt is nothing more than what comes out of a shaker in a restaurant or what we can buy bulk in a cardboard box in the supermarket for 90 cents. The reality is that salt is so much more than that. To the great chefs, their salts are as important to their cooking as their knifes, the right pans and the best ingredients money can buy. And there is a whole unisverse of great salts out there. Not only do they serve different purposes but they also have a wide range of different falvors. Salt is not like salt. Here are my personal favorits amongst the premium salts. You should have at least some of these in your kitchen. Embark on this trip and you will find out what a treasure some of these salts really are.

Grey Sea Salt (fine) - Le Tresor Whole mineral sea salts from the prestigious salt ponds of Guérande France are completely natural and unrefined. This Grey Sea Salt is harvested using traditional Celtic methods. The beautiful grey color comes from the clay lined salt ponds that the seawater is evaporated in. The exceptional French clay in these ponds adds valuable minerals and nutrients to both the nutritional value and flavor of these fine salts. Le Trésor salts are never blended always 100% pure.

Bolivian Rose - Andes Mountain (fine) This incredible pink salt is hand harvested from the Andes Mountain range in Bolivia. Ancient sea salt deposits were covered with volcanic lava creating this high mineral salt and protecting it from pollution. The light rose and orange color of The Bolivian Rose makes it gorgeous when presented in a clear salt shaker or mill. This Salt is incredible over fresh pasta or bakend and boiled potatoes with a little butter.

Alaea - Hawaiian Red Sea Salt (fine) In ancinet times Hawaiians use Alaea salt in ceremonies to cleanse, purify and bless tools and canoes, as well, in healing rituals for medicinal purposes. Alaea Hawaiian Red Sea Salt is non-processed and rich in minerals. A small amount of harvested reddish Hawaiian clay (‘Alaea) enriches the salt with Iron-Oxide. Savor its unique flavor on roastet or grilled meats. This is the traditional and authentic seasoning for native Hawaiian dishes such as Kalua Pig, Hawaiian Jerky and Poke.

Salish - Alderwood Smoked (fine) This Pacific Sea Salt is slow smoked over real Alderwood, giving its it’s authentic, clean smoke flavor. Salish™ smoked sea salt is a 100 % natural and combines traditional Alderwood flavor with sea salt to create a most unique and beautiful spice to use in any of your favorite recipes. The name Salish™ comes from the Native American Indians- the first to inhabit the great Pacific Northwest. In fact Alderwood has been used to smoke salmon and other meats for hundreds and hundreds of years.

Sonoma Kosher Flake Salt Kosher Flake salt is a unique, pyramid shaped crystal with stair-step sides. The irregular crystals make this salt ideal for cooking and seasoning as well as an accent for refreshments that call for a salt-rimmed glass. Sonoma Flake is commonly used by spice blenders due to the increase surface area that improves adherence to food. Contains no additives. This is a true all-purpose salt.

Fleur De Sel - Le Tresor This salt is from the Guérande region of France and is certified Organic. This Fleur de Sel is hand harvested. Only on certain afternoons when weather conditions are just right, a lacy-white film forms on the top of the salt beds. This is the precious Fleur de Sel. It must be harvested on the same afternoon it is formed. It is very rare, but all you need is a few grains to transform any dish. I love it on anything cold - over fresh, ripe tomatoes, grilled vegetables, or salads. Any fish or meat; Just drizzled with a little olive oil and then sprinkled with a pinch of Fleur de Sel. This is truly the Best of the Best of French gourmet sea salts.

Kala Namak - Black Indian Salt This is an earth salt, not a sea salt, that is mined in central India. It is actually pinkish grey rather than black and has a very distinctiive sulfurous mineral taste, almost like hard boiled eggs. It is used in Indian cuisine as a condiment, added to chaats (fruit glazes), Indian fruit salads, chutneys, raitas (plain yogurt with cucumbers), tastey salads and savory deep-fried Indian snacks. Black salt goes well in vegetable dishes and with seafood. Chaat masala, a Indian spice blend, is dependent upon black salt, among other ingredients, for its characteristic aroma and flavor.

Murray River - Pink Salt Flakes These pink salt crystals are light and delicate peach colored flakes. They have a wonderfully mild flavor. The crystals melt quickly and evenly making Murray River flake salt ideal for finishing, roasting and baking. The Murray River is the biggest river in Australia. The source of its water are the Australian Mountains. The Murray-Darling Basin’s low rainfall and high evaporation have combined to concentrate salt in the groundwater. A red pigment - carotene - is secreted from the salt tolerant algae. The underground saline waters have been laying dormant for thousands of years and are now utilized to produce this beautiful salt.

Velvet De Guerande - Le Tresor This salt is light gray in color and almost the consistency of flour. This is a very delicate crystal that has a “buttery” feel and taste as it melts on your tongue. This is a terrific salt to top any dish. Its texture makes it ideal for popcorn, french fries or sauces and salads. It is one of my favorit finishing, or topping salts. Whatever comes out of the deep fryer and needs to be seasoned, will become just that much better with this salt.

Fumee de Sel - Le Tresor This is unlike any smoked sea salt available. This Fleur de Sel is cold smoked from chips made from seasoned French oak Chardonnay wine barrels, which for years have been used in the aging of fine wines. The five to seven year old barrels are hand selected for wood smoking chips. This unique smoked salt is hand made from start to finish. The crystals are smoked to a light toasty brown and have a deep smoke flavor without being bitter. The moist Fleur de Sel crystals readily absorb the natural smoked flavors of the oak and chardonnay. Top a piece of butter-poched King salmon with this salt and you will be wowed.

Himalayan - Pink Salt This pure, hand-mined salt is found naturally deep inside the pristine Himalayan Mountains. This sea salt is about 250 million year old, from the Jurassic era and is known for its healing properties. It is used by health professionals, spas and individuals to heal the body and relax the mind. For centuries, salts have been used as folk remedies for a variety of health issues. Stimulating circulation, lowering blood pressure and removing toxins such as heavy metals from the body are just a few of the many benefits of Himalayan Pink salt. It is incredible pure. I use this small grains to top rice dishes and potatoes.

Bali - Coconut and Lime Smoked Sea Salt This salt starts with tropical salt harvested from the Bali Sea. The beautiful geometric crystal that grinds easily and absorbs lots of flavor. Indigenous coconut and kaffir lime leaves are used to create a smoky salt with a bite of citrus. Try Bali - Coconut and Lime salt on halibut or prawns. I use it in all my Thai dishes.

Italian - Black Truffles Sea Salt This is Italian premium hand harvested sea salt mixed with luxurious dried Black truffles from the Abruzzi region of Italy. This aromatic and superbe truffle salt is adored by chefs and connoisseurs alike. Try this truffle salt over cooked egg dishes, butter tossed fresh pasta, on foie gras, or sprinkled on buttered popcorn and served with a glass of spumante! This is truly a “special occasion” condiment!

My Gourmet Brother Ferran Adria (currently the worlds best Chef) has a simple but nevertheless astonishing snack recipe that lets you experiance different salts like nothing else you have experianced before. Preheat your oven/broiler and position a rack about 8 inches from the heat. Cut a few slices of a baguette (or any other bread really), and spread them on a baking sheet and broil them until toatsted, about 30 seconds to a minute. Take them out, turn them over and set a few chunks of nice dark premium chocolate on each slice. Put them back in the oven and broil until the bread turns golden and the chocolate begins to melt, about another 30 seconds to a minute. Put these chocolate toast on a plate and drizzle them very lightly with a good olive oil. Then sprinkle them lightly with the premium salt of your choice (or even better use different salts for each toast) and serve right away. You will be surprised!

New Zealand - Three Splendid Wines !

One wine region that notoriously escapes our attention is New Zealand. A fascinating assembly of Polynesian islands contrasts primordial glaciers and volcanoes with modern cities and farms. Here ancient indigenous traditions of the Maori people mix with the buttoned-up Britishness introduced to this far-off land when the Empire declared it a crown colony in 1840. Though the first vineyards were planted in 1819 by Reverend Samuel Marsden in the Northland area of the North Island, only in recent decades have the region’s wines achieved critical mass. Over the last decade significant improvements in the quality of the wines have been achieved. In 1998, viticulturist Steve Smith and Australian businessman Terry Peabody founded Craggy Range Winery which is producing single-vineyard wines in the Hawkes Bay region. Smith, the winery's viticulture director, defined certain blocks where particular varietals could best exploit the conditions. The early vintages of Craggy Range were made from sourced grapes, only with the 2002 vintage was Smith’s belief that the property had the potential to yield wines of an exquisite character finally vindicated. The overall exceptional quality of the vintage inspired Smith and his team to release three single-parcel wines as their Prestige Collection, which garnered very high praise from Robert M. Parker and Michael Broadbent, and its 2002 Les Beaux Cailloux Chardonnay was named one of 2005’s best international white wines.

The Prestige Collection, which is only made in superb vintages, reappears with the release of the 2004 cuvee. The 2004 Les Beaux Cailloux Chardonnay comes from the stoniest section of the Gimblett Gravels Vineyard, where Smith has planted several Dijon clones, and represents a magnificently textured wine that managed to avoid the excessive fruitiness of many other New World whites in favor of a more restrained composition that balances granite minerality with intense citrus and light peach.

The 2004 Le Sol Syrah was the last to be harvested in that year, and the berries, when picked, were shrunken and very intense in flavor. The result is a Syrah rather Rhône-like in style: The blackberry fruit does not overpower the subtler, smoky strain of black licorice, which lingers long before giving way to a peppery finale.

The third wine in the Prestige Collection, the 2004 Sophia, is a powerful and richly textured Merlot blend, which Robert Parker declared “could easily be mistaken for a Cheval Blanc”. This wine is a sultry mélange of black fruit and delicate spice that coats the palate enticingly.

To celebrate this remarkable trio of New Zealand's premuim wines, Craggy Range has created a Prestige Collection Gift Box available in the US exclusively through Park Avenue Liquor. Each handcrafted, solid cherry box is embossed in copper with the Craggy Range logo and contains two bottles each of 2004 Les Beaux Cailloux Chardonnay, 2004 Le Sol Syrah, and 2004 Sophia Merlot. Production of these collector’s boxes is limited to 200 and available on a first-come, first-served basis. This is a great gift for any collector or wine aficionado but also a great venue to just start to explore great wines from New Zealand, a wine region that cannot be ignored any longer. These boxes are not exessivly expensive and go for a few hundert bucks. It averages out to about $60 per bottle which is ok. In any event, make an effort to try wines from New Zealand. You will be suprised what you find!

Craggy Range Prestige Collection Gift Box available at Park Avenue Liquor
212.685.2442

Berthillon - The Best Ice Cream In Paris !

picture courtesy of www.smittenkitchen.com

If you visit Paris the next time and you haven't yet been at Berthillon, you will need to pay a visit to the best ice cream parlor in Paris, hands down. I could rant for a long time about what makes Berthillon the best ice cream. Three generations of Berthillon's fabricate ice cream at the same location since 1954. All their ice creams are made by hand in small batches, fresh from scratch everyday and best of all, they only use butter, cream, eggs and natural ingredients. Admits many different flavors, Berthillon holds a few secrets know to insiders only. Let me start with the three highly-sought-after flavors that are only available during short periods of the year. Marron Glacee (chestnut) is only available during the three winter months. Same goes for the Pain d'Epice (honeycake). During a few summer months, they do feature the Fraises du Bois (wild strawberries) which is a true sensation. But the one flavor that makes Berthillon an ice cream icon amongst Gourmets around the world is their Caramel au Beurre Sale! This is a creamy caramel ice cream that is made with salted Normandy butter. The sweet caramel blended with the salted butter creates a taste sensation that is nothing short of addictive. If you try that one, I promise you, you will return to Paris just to eat that ice cream again.

31, Rue Saint Louis en l'Ile, 74004, Paris, France

Pride - A Truly Magical Merlot !

You guys know by now, that I cannot pass by a good Merlot. There are many Merlots and a few of them are magical. When they are, they are almost always under-rated. This one comes from a region of extraordinary beauty - no more beautiful place exists than the Spring Mountain area - a richly forested and wooded enclave, where the Pride family purchased the Summit Ranch in 1989. Jim Pride, who passed away in 2004, was an experienced farmer who understood that true quality begins in the vineyards, not in the winery. His family—Carolyn, his wife, daughter Suzanne Pride Bryan, and son Steven Pride—carry on his tradition of excellence, with the help of Bob Foley, their winemaker and arguably one of the best in California. Foley’s magic touch shows in the riotously rich Pride Mountain Merlot Napa-Sonoma 2002, which will flood your senses with blackberry, wild cherry, spice, and exotic woods, and gradually resolves into quieter, contemplative notes of chocolate and soft, smooth oak. A true find!

Pride Mountain Vineyards
707.963.4949

Raising Blue Cane - Depaz Rhum !

Rhum agricoles - artisanal rums representing only about 3 percent of the worldwide Rhum production - are produced on the French islands of Martinique, Guadeloupe, and Marie Galante, and have their own AOC (Appellation d’Origine Contrôlée). They are distilled only from specified varieties of fresh cane. The Depaz Blue Cane Rhum Agricole is made from the very rare blue cane on the isle of Martinique. It shows the finesse of an X.O. Cognac, with silky texture and enormous complexity, but at the same time, it retains the sweet freshness and lift of cane juice. This is a incredible boutique Rhum. You need to try it!

Valentine's Day - Go To Martha !

Well guys it is this time of the year. Flowers etc. will define a great deal how Valentine will play out for you. Other than diamonds there is only one universal gift that makes her happy every time. Flowers! I cannot believe that I am promoting Martha on my Blog. Never would I have thought it could come to this! But with over 100 varieties of roses in her garden and the fact that she put together an online flower parlor we need to trust Martha to pick the perfect combination for Valentine's Day. Send a farm-fresh gift from Martha's stylish selection of bouquets and plants, and SAVE 15% when you order by February 2nd. You can even receive a discount; Click on the "Enter Your Promotion Code" link at the top of her website. Enter the code VALENTINE in the box and click on the "Go!" button. You will automatically return to the collection page, where you can select the item you wish to order. To guarantee delivery by Valentine's Day, you need to order by 3 P.M. ET February 13. Good Luck!

Tubers - Eight Potatoes Worth Knowing !

Some of the best potatoes were bred almost 100 years ago. Many of the finest among them are still around today. The purple-blotched Catriona (1920) for example has an intese walnut flavor that pushes it right over the top. Potato flavors are best equated with those of nuts or breads. A subtle hazelnut taste, for example, is a hallmark of Arran Victory (1918), a violet-skinned potato from the Isle of Arran, off the coast of Scotland. It ranks as one of the great connoisseur's potatoes of the 20th century. Potatoes come in all the same natural colors of the other members of the genus solanum to which they are all botanically related (eggplants, peppers, and tomatoes). Generally, this means red, purple, blue, yellow, orange, pink, and white. The natives of the high Andes, where potatoes originated, enjoy thousands of different varieties and colors. They shrug off the potatoes we grow in North America and Europe as rather bland and uninteresting, yet to us many of their potatoes taste somewhat bitter or sharp. This is because potatoes with a lot of pigments in the skin or flesh carry different genetic material inherited from wild potatoes, which rely on their bad taste to fend off animals. This natural defense system is still present in the plant itself and is toxic to humans and many animals. Potatoes turn green when they've been improperly exposed to light, so never buy potatoes with green spots on their skin. Although the flesh of some potatoes is colored, very few other than the whites and yellows have been bred for solid shades. I mention these features because of the recent rage for blue potatoes, which were originally never, ever eaten by connoisseurs. Storage has a great effect on both the texture and flavor of potatoes. Keep Potatoes in brown paper bags at around 40 degrees Fahrenheit. Unfortunatly in supermarkets you will get poorly stored potatoes that taste like cardboard. You have probably guessed that most of the potatoes I use are not the common sorts you are likely to find in a supermarket. My rule of thumb; If you want a over the top experiance you must not use average mass-potatoes! Here are the eight tubers that are my personal favorits and that you need to know about. If you have a chance, you must try them:

ALL-RED Large, smooth tuber with cranberry-red skin and rose-pink flesh. Retains color when cooked. Low starch content makes this variety one of the greatest boiling potato for salads or any dish that requires potatoes to retain their shape. Great nutiness. Midseason variety developed by Robert Lobitz of Paynesville, Minnesota, and introduced about 1984.

ARRAN VICTORY Round, smooth tuber with bright violet skin and white flesh. They have brilliantly white floury flesh and a fine flavour. Considered the Rolls-Royce of potatoes. Best when steamed then spritzed with a little Scotch whisky. Flavor improves with storage. Midseason variety developed by Donald Mackelvie of Lamlash, Isle of Arran, Scotland, and introduced in 1918.

BEAUTY OF HEBRON Large and blocky with pink skin and white flesh. Beautiful texture and taste. The all-purpose potato. Early variety developed by Albert Bresee of Hubbardton, Vermont, and introduced in 1878.

BLISS'S TRIUMPH Large and blocky with beautiful rose-pink skin and white flesh. Very good all-purpose potato with a rich, smooth texture. This is your ultimate baked potatoe. Just a little fresh butter or a few spritzer of white wine and some salt and you will be blown away! Early variety introduced by B.K. Bliss & Sons of New York in 1874.

CATRIONA Large, smooth, and somewhat kidney-shaped with parchment-colored skin covered with deep violet patches. Flavor of pale yellow flesh hints of walnuts or freshly baked bread. Similar culinary traits as Arran Victory, and considered its equal by many food experts. Midseason variety developed by Archibald Finlay of Auchtermunchty, Scotland, in 1920.

CHILE/ANCUD Oblong and blocky with violet-brown skin and white flesh. Early variety with a very intense mushroom flavor. Found in the 1920s near the town of Ancud on the island of Chiloé, off the coast of Chile, by Russian geneticist Nikolay Vavilov of Moscow.

NÉGRESSE Long and narrow with blue-black skin and dark blue flesh. When cut with a knife, the raw potato exudes inky juice that stains. When boiled, potato turns blue-gray; when steamed, it holds its color. Sometimes called Truffe de Chine (Chinese truffle). The analogy to truffles is apt, it tastes like a truffle. Midseason variety introduced into France from Peru about 1815.

LA RATTE D'ARDÈCHE Long, smooth tuber usually hooked into a point at one end. Skin is parchment-colored, flesh a soft yellowish white. Being grown commercially in Oregon under the name La Ratte de Paris by Jim Huston, who first marketed Yukon Golds. This is the potatoe of all potatoes in my world. Whenever you want new potatoes of fingerlings, this is the real deal. All the top chefs use almost exclusivly this potatoe! Very early variety introduced in France in 1872 and now one of the cornerstones of the French high-end cookery.

The World - Truly Members Only !

The World is a cruise ship or more correctly a condo cruise ship referred to as the only residential community at sea. She is managed by the Miami based company ResidenSea Ltd. and owned by her occupants that actually own the apartments on board. The ship possesses 165 residences (106 apartments, 19 studio apartments, and 40 studios). These range in price from $750,000 to $3.6 million, not including annual maintenance fees. If you are lucky enough to be accepted into this Members Only environment, you can rent for a minimum of $600 per guest suite per night. The ship carries between 150 and 400 passengers and guests at all time. As of June 2006, all of the residences have been sold. The ship is staffed with a crew of 250 at all times catering to every wish of the occupants. 24 hours housekeeping, concierge and room-service plus laundry and dry cleaning. Doctors and nurses are available 24 hours and emergency room and x-ray facilities are available on board. Off course the ship features every form of entertainment and indulgment as you would find on any commercial cruise ship. The restaurants on board are premium and there is really nothing that they cannot provide. The World is on a continuous worldwide itinerary with a focus on 2 day stays in the worlds most interesting locations. The residents can join the ship or leave at any time and port of their choosing. If you are an owner, you actually will be able to decorate and/or furnish your apartment with your own stuff. If you choose to make The World your primary residence, the ship actually is a tax haven as you would be able to avoid paying personal capital gain and/or income taxes anywhere else. Several of the occupants of the ship have moved their business's to Cayman Island and personally made the ship their primary residence. The ship has a comprehensive business center that offers anything a good business suite would offer plus high-speed internet, daily access to media, postal services, satellite TV and phone access at all times. So should you land the big score and make your plans and arrangements, you might want to factor The World in!

Latkas - Best Recipe Hands Down !

Jews all over the world call potato pancakes Latkes (also spelled Latkas). Latkes originated in Eastern Europe, where they are still today considered comfort food although the Jewish population to go with the tradition has long perished! Areas like northeast Poland, for instance, know many varieties like the Placki Wegierskie, Latkes stuffed with a thick spicy goulash. Latkes are a very important part of Jewish cuisine. They can be served any time, but by tradition they are especially popular at the year-end; Hanukkah. Eating Latkes is not one of the mitzvot of Hanukkah; however, Jews find it appropriate to eat foods cooked in oil during the festival that celebrates the miracle of the Temple oil. In Israel, where Latkes are also known as Levivot (singular Levivah), they are well-liked, and served with Sufganiyot (jelly doughnuts) that are considered to be the Hanukkah tread. Latkes are traditionally eaten with sour cream or applesauce, or both. I personally love my Latkes with sour cream and some nice smoked salmon to go with! Over these past holidays I've been eating my fair share of Latkes and one may even say that the share was too big. Anyhow I'm happy to report to you that I'm now able to cure the best Latkes of the 2006 Hanukkah season. It comes from a dear friend of many years. Susan knows how to prepare terrific staples of the Jewish cuisine. Her Latkes are the best hands down. So next time you prepare Latkes - or maybe you want to try them for the first time - here is her recipe. She has not shared this with anyone, so please feel privileged. Also Susan happens to be one of the top Realtors in South Florida. If buying or selling real estate around South Florida - she's your girl. Just click on her picture!

Potato Latkas (courtesy of Susan Kasen)

4 Idaho baking potatoes peeled and quartered
1 large onions peeled and quartered
2 large eggs beaten
3/4 cups of matza meal (you can use allprupose flour too)2 cups of canola oil for frying
sour cream and apple sauce

Use a blender to grate potatoes. Take 1/2 the potatoes and add to the blender, add water to cover potatoes. Put blender speed on medium high and grate the potatoes until they have no lumps and are of medium consistency. Pour the potatoes through a strainer to remove all the water. Than put the potatoes in a some kitchen paper and press them dry. Put the grated potatoes in a large bowl and add 1 tablespoon of sour cream and mix. The sour cream prevents the potatoes from turning brown. Repeat this very same process with the rest of the potatoes and all the onions and mix everything together in the same bowl. Then mix in the matza meal (or allprupose flour) and also the previously beaten 2 large eggs. Salt and pepper to taste. Heat up frying pan and add one cup of canola oil at the time. Use a 1/4 cup of batter for each Latka and fry them deep golden on both sides. Serve them hot with homemade apple sauce or sour cream.

Açai - What Keeps Brazil's Bodies Beautiful !

People call it the youth-berry or Botox in a bottle. Either way, it's important you learn how to pronounce Açai (ah-sigh-eee), because it looks like it's going to be big this year. So what exactly is it? Well, the Açai is a small, purple, grape-sized fruit that grows on palm trees in the swamps and flood plains of the Amazon, and its juice is said to be what keeps Brazilian bodies beautiful. It's what the bronzed young beachgoers of Ipanema order at the Bibi juice bar, in Rio de Janeiro, and it's what the people of northern Brazil have traditionally eaten in pulp form, mixed with either flour, yogurt or dried cassava powder. It has rejuvenating and detoxifying properties: it's packed with cholesterol-lowering Omega 3, 6 and 9, and it's ten times richer than red wine in anthocyanins, the substances thought to be responsible for France's low rate of heart disease. A scientific report from the University of Florida reports that, in test-tube experiments, Açai triggered a self-destruct mechanism in up to 86 per cent of leukaemia cells, and that the antioxidants in Açai "mop up" the unstable molecules known as "free radicals". These chaps, caused by pollutants such as cigarette smoke, can not only be harmful, but speed up the ageing process. Eaten, Açai is actually rather an acquired taste, drunk on its own, it has a fruity, blackberry feel with a little unsweetened chocolate aftertaste. An Açai berry is 90% stone and 10% fruit. Credit for exporting the berry from rural northern Brazil to the urban south goes to a jiu-jitsu trainer by the name of Carlos Gracie, the great-grandson of Scottish immigrants from Dumfries, who brought the Açai-consuming habit with him when he moved from Belem to set up a training academy in Rio early last century. For the past decade, Açai has been the fashionable beachfront drink in Rio, usually taken with a dash of guarana, another herbal stimulant from the rainforest. Now, the little superberry has made the long journey up north. 2007 will be the year that Açai berries will explode in the US and in Europe!

NIKE - One Time Only !

"One Time Only"” was the proposal when Nike Design duo Richard Clark and Jesse Leyva presented their new project to Nike'’s CEO Mark Parker. In fact, the newest project involving Nike Air cushioning technology is pretty unique. It is a convergence of the most recent development in Nike Air cushioning - the Nike Air Max 360 shoe and the iconic predecessor Air Max models that have continuously expanded the possibilities of Nike Air Cushioning. Clark and Layva dissected the shoe that offers athletes the smoothest and most durable ride ever created, thanks to a Nike Air cushioning component that is visible from every angle. This show has no foam, no midsole just Nike Air. With the sole of the 360 Air Max and the uppers of Nike's legendary Air Max, Clarke and Leyva created 4 series of legendary products:

The Originals
This is the only time you will see these models in their original color and materials featuring the Air Max 360 Air Sole unit;

The Deluxe
The uppers of the legendary Air Max running shoes go through yet another metamorphosis. The upper stays the same, but the material and the colorways change;

Clerk Pack Colors
The uppers of the legendary Air Max shoes that became the canvas for something remarkable.

Limited Edition: Woven Air Footscape 360
For "“One time Only"”, the Woven Air Footscape no-lining upper is constructed in leather with nylon webbing for breathablity and flexibility while the lightweight Air Max 360 unit provides superior cushioning.

The Deluxe Series looks elegant and still has all the functionality of a modern running shoe. The Original Series is a reminder of the most iconic sneakers ever released. The Air Max 95 and 97 have especially in Europe been the main forces of driving sneakers into mainstream culture. The Clerks Pack Color Series is very special as well and the Woven Air Footscape 360 is in terms of innovation probably the most outstanding sneaker ever! If you are into sports or a sneaker dude, then you definitly need to know about this product line!

Heston Blumenthal - A Name You Need To Know About!

Now in 2007 my Heston Blumenthal watch is definitely on. I do expect him to rise to the top, to become the worlds best Chef this year. I also do expect that most credible Gourmet publications will feature his The Fat Duck restaurant in the village of Bray in Berkshire, England as the worlds best restaurant in 2007. He already sports three Guide Michelin stars and is not in danger to lose them anytime soon. Heston will be 40 years old this year on May 27th. His rise to the top culinary spot in the world is specifically impressive when you consider that Blumenthal is self-taught. He even taught himself French while translating French cookery books. He has only been cooking "seriously" for about ten years! Some of his fame is based upon his scientific approach to cooking which is often referred to as "culinary alchemy". Blumenthal has seen this idea as a way of making tastier food. While some are skeptical about the application of science to cooking, Blumenthal has remained a steadfast proponent, going so far as to open his own research and development kitchen in early 2004. Blumenthal is known for cooking with a vacuum jar to increase expansion of bubbles during food preparation for dishes as his famous aerated chocolate souffle-like dessert. The low air pressure inside the jar causes bubbles to grow to a larger size. He also likes to use blow torches to apply quick sears. Blumenthal's trademark dishes include his bacon and egg ice cream and his snail porridge. Other examples are oyster and passionfruit jelly with lavender, triple-cooked chips, and poached breast of Anjou pigeon with pancetta. He is definitely one of my top contender for this years best Chef spot and I find his restaurant absolutely fascinating. When in England you must try to get a visit to The Fat Duck in. Say hello for us!

About The New Apple iPhone - Consider This!

With all the praise on Apple's new iPhone, notice its flaws. The top five shortcomings of the iPhone at this time:

1. 2-megapixel camera: when others have 5-megapixel shooters on board!

2. 5-hour talk time: not enough battery life!

3. No expansion slot: the 8-gig model and that's it!

4. No 3G: EDGE is a thing of last year!

5. No removable battery: you can't take along a spare battery!

At $600 plus you might want to consider some of these points and I'm sure there is more to come. Stay tuned.

Nine Cheeses - You Need To Try Before You Die!

Boerenkaas is a Dutch farmhouse cheese that is made from unpasteurized cow's milk. Semi-hard in texture, this cheese is a Gouda type cheese that is typically made by small manufacturers by hand. The amber outer rind covers a creamy tan-colored cheese with a smooth texture containing only a few holes from air. Aged for several months, this cheese provides a rich nutty flavor that becomes stronger and somewhat fruity as it matures. The longer the Boerenkaas is aged the better it gets. When they are 3 years and older they are amongst the best semi-hard cheeses in the world.

St. André is a soft cheese made in the tradition of Brie and Camembert. It is produced at the St. André Creamery in Villefranche de Rouerque, France. The St Andre cheese debuted 40-some years ago. This soft-ripened cheese is one of the few triple-cream cheeses. This cheese has a worldwide reputation as one of the perfect bries, mixed with equal parts of thick, sour cream and whipped sweet cream. St. André is made from cow's milk and enriched with pure cream. St. André is considered rare.

English Farm House Cheddars originated near Somerset county and today traditional farmhouse production continues in over 20 farms throughout Western England. The process of “cheddaring” , which involves scalding the cow's milk curd twice, then blocks of curd are repeatedly stacked and then turned to facilitate draining, thereby making the curd much smoother. It's this exclusive process which makes a true farmhouse cheddar. Farmhouse varieties will always be made in 60-70 lbs. drums that stand 16 inches high with the traditional chalky-gray cloth wrapping. Never orange or white in color, farmhouse cheddars will appear tan to cream in color, with a tight smooth texture that will rarely crumble. With a full, applewood, buttery flavor you'll appreciate the handmade attention that gives English Farmhouse Cheddar layers and layers of flavor character. Look for English Farmhouse Cheddars at no less then one year of age. Cheddar is probably the most widely produced cheese today and sadly enough very few people have ever tasted the real “farmhouse” product.

Chevrot comes as a small drum of lightly aged, pasteurized goat cheese from Poitou, southwest of the French Loire. The edible rind is soft and wrinkled, covering a runny slick of liquidy cheese. The center is moist, dense and clay-like with a sweet, tangy flavor in youth that becomes increasingly piquant and nutty with age. Pairs beautifully with the crisp Sauvignon Blancs of the Loire or grassy Spanish Albariño. A dream of a goat cheese.

Parmigiano Reggiano Bonatti Riserva Specialeis a semi-fat, hard cheese made from raw cow's milk. The cheese is encased within a yellowish-golden and slightly oily rind on which the brand name Parmigiano Reggiano is stencilled in small dots. This very flaky and highly soluble cheese is very finely grained and ranges in colour from ivory white to straw-yellow. A chief feature of Parmigiano Reggiano is the presence of small white crystals which are indicative of the lengthy ripening period of minimum 24 months. The taste is delicate, fragrant and very savoury with a nutty and creamy aroma. Nothing better than a glass of wine, some fresh bread, good olive oil and a few pieces of Bonatti that are broken out of the cheese, never cut!

Roquefort Papillion Black Label, is made from raw ewe's milk and aged in the famous caves of Cambalou. Its paste is bright white with distinct penicillium roqueforti green needle markings. The green mold started out on huge rye breads baked specially for that purpose, then was dried, ground up and sifted before being added to the cheese. The cheese itself is formed, turned, salted, pricked with long needles to encourage bluing, and aged for at least three months on special oak planks. All of this care and attention results in the worlds best blue cheese that is complex, intensely creamy. Try it on pears, or drizzled with honey. My cheese of choice with a glass of Chateau d'Yquem!

Reblochon derives from the word 'reblocher' which when literally translated means 'to pinch a cow's udder again'. During the 14th century, the landowners would tax the Savoie mountain farmers according to the amount of milk their herds produced. The farmers would therefore not fully milk the cows until after the landowner had measured the yield. The milk that remains is much richer, and was used to make the Reblochon cheese. It is made from the milk of three breeds of cattle, the Abondance, Montbéliarde and the Tarine. The Reblochon is incredibly delicate and subtle. The paste is smooth and ivory coloured, with a very creamy texture. The natural rind varies from yellow to orange and usually has a light covering of white mould.

Cave Aged Swiss Gruyere is made entirely from raw, whole cow's milk. It is aged for 12-14 months produces an enormous 80 pounds wheel that is dense, creamy and immense in flavor. Saline, beefy, fruity sharpness pervades the firm paste of this Swiss gem; small crunchy bits serve as evidence of careful, patient aging. They are the beginnings of amino acid clusters, and offer an unexpected respite from mouthfuls of smooth, savory cow's milk.

Vacherin Mont d'Or first was recorded in 1845. In the more than 150 years since, it has become a holiday tradition in Alpine Switzerland. It can only be made for a few select weeks in the late fall, and must be entirely produced the Vallée de Joux and the Jura foothills in the Canton of Vaud. The Vacherin is a classic bloomy rind made of double cream from raws cow's milk. It's wrapped in Alpine spruce, which adds wonderfully to its complexity of flavour. It's considered at its peak at Christmas time and is so creamy and oozy that it is eaten with a spoon, having been left to sit for at least an hour after coming out of the fridge.

The Lanesborough - London's Best Hotel !

Amongst all the great choices that you have whilst in London, there is no other place for me than the Lanesborough Hotel. There is many, many reasons for that and I eventually will pontificate about them another time. Today I want you to know about the amazing Library Bar at the Lanesborough. The Library Bar features a Liquid History Collection - a assemblage of extremely rare Cognacs, Armagnacs, and Whiskies. The bottles are locked in a glass case built into one of the walls along the short hallway that connects the bar’s two mahogany-paneled rooms. Served in snifters, the collection’s Cognacs span more than two centuries, including rarities like the 1915 Guy Lhéraud and the Bignon bottled in 1800. The bar also features my personal favorite vintage Cognac of all times; the 1820 Hennessy Fin Du Champagne. The Hardy 1790 is the oldest Cognac on the menu; when its curing commenced in France’s Grande Champagne, near Ambleville, Louis XVI and Marie-Antoinette still were in possession of their respective heads. The Hardy 1790 has a bouquet rich with vanilla and walnut. The smack, the sensation on the tip of the tongue, is persistent but not as strong as those of younger Cognacs. Very complex and mellow, with an amazing marzipan finish. This bottle of Hardy 1790, is the last known bottle of Gognac of that vintage available on this planet and one of the oldest in the UK. If you are new to vintage Cognac, you can get started on two younger spirits, such as an early-20th-century Rouyer or Martell. Then you will sit by the fireplace, snifting your liquid gold and even if entered the Library Bar as a neophyte, you will leave a vintage Cognac drinker. I may also add that the Lanesborough features an incredibly well stocked humidor! Need I say more?