"What the mass media offers is not popular art, but entertainment which is intended to be consumed like food, forgotten, and replaced by a new dish."W. H. Auden
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14 Easy Cooking Tips for Meat and Poultry Slow Cooker Recipes
The first Christmas we spent with my in-laws in their new country home, my mother-in-law wisely gave me a slow cooker. Her thoughtful gift helped Dan and I enjoy the most convenient of all cooking methods, even with our long work days and commute. I'll ...
Emu Adds Flair to Down Home Favorites
Cookbook offers easy to use recipesPreviously found only on menus featuring exotic dishes, emu is strolling into the American kitchen, peeking in the oven, lifting a few pot lids and encouraging cooks to try something new in their old recipes. According ...
Regional Cuisine: As American As Apple Pie
We love baseball, hot dogs, apple pie and Chevrolet - or so an old ad for Chevrolet tells us. Apple pie is as American as. well.. apple pie. If baseball is the All-American sport, then apple pie is the all-American dessert. And while the internet ...
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The ideal utensils to use for wine making and boiling ingredients & juices are those of good quality enamel. Those sold under a brand name are most reliable. The utensils must not be chipped.
It is almost impossible to pour clear wine from one bottle to another without stirring up the lees. Because of this, it is a good plan, to siphon off the clear wine when rebottling it.
Using about a yard and a half of surgical rubber tubing or plastic tubing, siphoning is a very simple operation. First, put the bottles or jars of wine on a table and the empty bottles on a stool or box on the floor. Next, put one end of the tubing in the first bottle of wine and suck the other end of the tube until the wine comes; pinch the tube at your lips and - holding on tight - put this end in the empty bottle and then let the wine flow. As the level of the wine falls, lower the tube into it, being careful not to let it touch the lees. When nearly all of the wine has been transferred, pinch the tube at the neck of both bottles, put one end into the next bottle and allow the wine to flow again.
In this way a constant flow is maintained and you have bottles of crystal-clear wine. The sediment from each bottle may be put together; this will clear in time to leave a little more wine.
Most of you will already have heard of one or other home-made wine and will have decided which to make. For those who have not yet decided, preference for a 'port* or 'whisky' may be the deciding factor and this must rest with yourselves.
I would advise you only in this: make, say, a gallon or a half-gallon of a variety of wines and then decide which you prefer over a period of time. I have whittled my own preference down to nine different wines which I brew regularly according to season, leaving the dried fruit for the time when fresh fruit is not available and when roots - potatoes, etc. - are too fresh for wine-making purposes.
NOTE:
Different recipes will call for slightly different approaches, but it must be remembered that whatever else has to be done, the brew must be kept in a warm place throughout the fermentation period, and that the process after fourteen days* fermentation in the tub is the same with all recipes.
Now select your recipe and go ahead with your wine-making, bearing in mind all that I have warned you about.
About The Author
James Wilson owns & operates www.e-homewinemaking.com, a site providing wine-making tips, tricks and techniques. If you're interested in making your own wine, visit www.e-homewinemaking.com today and sign up for the FREE wine-making mini-course!
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Recipe: Strawberry Rhubarb ConfituresSan Jose Mercury News1. In a large nonreactive bowl, combine berries, rhubarb, sugar and lemon juice. Split vanilla bean lengthwise and scrape out pulp. Mix both into the berry mixture. Cover, refrigerate and allow fruit to macerate 6 to 12 hours. 2. |
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Recipe: Twice-Cooked Duck with Pea ShootsSan Jose Mercury News1. With a sharp knife, trim any excess fat from duck legs, leaving skin intact. Season generously with salt, then sprinkle with 5-spice, rubbing the seasoning into the meat. Place the duck legs in a heavy-bottomed pan with the ginger slices and onion. |
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Pitcher Cocktails: 8 Boozy Recipes For EntertainingHuffington PostClick through the slideshow below to find some of the best recipes. From light ginger shandies to boozy rhubarb cosmos, there's a cocktail right for any type of party. Have a great pitcher cocktail recipe? Share it with us! |
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