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♦ WEDNESDAY, OCTOBER 18, 2006
4C
Learn categories of tastes to understand
Some time ago, fellow
wine writer Robin Garr
wrote a column that
used the idea of teaching
basic wine tasting ideas with
tea. Tea contains a flavor
profile that can be rather
diverse.
The idea is terribly sim
plistic, yet it makes good
sense. You serve one plain,
one with lemon, one with
sugar, and one with milk.
The plain tea allows the
taster to concentrate on the
profile of the tea itself, while
the lemon shows acidity, the
sugar demonstrates sweet
ness, and the milk compares
to the mellowing effect of
malolactic fermentation.
If you can get the idea
this way, when you hear of
a wine with “lively acidi
ty,” you may have a better
idea of what to expect. Even
more so, you may have a bet
ter idea of what foods to pair
it with to bring out the best
in each.
Although I can appreciate
a glass of wine by itself, I
rarely indulge apart from
food. Wine and food are
intended to be taken togeth
er, and the idea of pairings is
not really as complicated as
it first may appear.
When you realize that
wines can be categorized
according to flavor charac
teristics, it makes the pro
cess immeasurably simpler.
Instead of facing an over
whelming number of vari
etals, blends, and regions,
you can narrow it down to
wines which are very acidic,
Palm oil rivals olive for health
benefits, beats it for versatility
AKA
Peruse a menu at your
neighborhood Asian restau
rant and you may wonder
how so many Asian cultures,
whose diets often include lots
of fried foods, can still have
some of the lowest choles
terol levels and longest life
spans in the world. Research
shows that their use of palm
oil is at least part of the
answer.
By now, most Americans
know that the hydrogenated
vegetable oils we once relied
on for our cooking needs
boost levels of bad choles
terol.
With the federal govern
ment’s recent requirement
that manufacturers now
reveal the use of hydroge
nated oils on package labels,
the move is on to find alter
natives.
Olive oil has long been
considered the alternative
oil of choice for those con
cerned with watching their
cholesterol.
Its healthful reputation has
been based, in part, on stud
ies that show Mediterranean
populations, who consume
olive oil as their main dietary
fat, have lower incidences of
heart disease.
However, Americans,
including some major play
ers in the food industry, are
discovering red palm olein, a
liquid derivative of palm oil,
as a more nutritious, health
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926 Carroll St. • Perry. GA 31069
478-224-8888
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such as many Sauvignon
Blancs, wines which are
sweet or off-dry, as are many
Rieslings, and so on.
Then you can choose to
pair according to these,
rather than simply by color.
region, or
tradition.
Of course,
there are
no right
and wrong
pairings,
but there
are cer
tai n 1 y
those
which
seem to
have been
1
Brian Goodell
The Wine Guy
Morris News Service
made for each other.
When hosting a dinner
at home, I may pair sev
eral wines with a variety
of courses, perhaps includ
ing a dessert or after dinner
wine. We sometimes choose
to serve coffee with dessert,
rather than wine, especially
if we have guests who will
be driving home and would
be better off without any
additional alcohol.
WhileMarcoNegriMoscato
D’Asti with mocha tort is
amazing, a fresh cup of rich
coffee from the French press
is hard to beat as well.
Turns out there are other
such heavenly coffee and
food matches.
A reader who loves German
Dallmeyer coffee wrote and
told me that, “the best way
to really enjoy it is with a
red Lindor chocolate ball by
Lindt.
ful and versatile alternative.
Consider these olive vs.
palm facts from the American
Palm Oil Council:
■ Fat facts - Studies show
that monounsaturated oleic
acid, which makes up about
70 percent of olive oil, has a
beneficial effect on choles
terol.
Palm olein is made up of
about 50 percent oleic acid.
While the scientific commu
nity generally agrees oleic
acid is good for you, no one
is sure yet how much you
really need in your diet.
Research shows that while
palm olein performs about
the same as olive and canola
oils in reducing bad choles
terol, it matches olive and
surpasses canola in raising
good cholesterol levels.
■ Nutrition notes - Olive
oil is a good source of vita
min E, an antioxidant. Palm
olein, however, packs a
more significant nutritional
punch.
It contains many potent
antioxidants, including
beta-carotene, pro-vitamin
A carotenoids and tocotre
inols, a form of vitamin E.
■ Flavor facts - Olive oil
imparts a distinct flavor to
all food cooked in it.
The flavor of olive oil
doesn’t always go well with
every recipe, especially in
American and Asian cui
sines.
Red palm olein, on the
other hand, is virtually fla
Pop the whole thing in
your mouth, bite through
the center, and enjoy! As you
near the end of the candy,
swig the coffee for an unbe
lievable treat!”
This is a person who
understands the synergy of
a great pairing. A complex,
smoky Valpolicella with
Veronese gnocchi does the
trick for me.
Or how about a dark, pep
pery Chianti Classico with
a good, homemade Ragu
that simmered all day over
penne? Heck, why not a
Cabernet Sauvignon like
Clos Du Bois with prime rib
while we’re at it?
But if you’re not ready
for that yet, Starbucks tells
us that African coffee pairs
perfectly with lemon pound
cake, Columbia Supremo is a
match for gooey pecan rolls,
and CafZ Verona is a part
ner to chocolate mousse or
soufflZ .
Events
Enjoy the beauty of fall in
northern Georgia along with
the tastes of Crane Creek
Vineyards this Saturday at
the Annual Harvest Festival
from 11a.m. - 6 p,m. Stomp
grapes, relax on a hayride,
listen to live music, and
enjoy the food and wine.
Call the tasting room at
706-379-1236 or go to www.
cranecreekvineyards.com.
To share your favorite
pairings, ask questions, or
just to talk wine, write me at
goodell wineguy((tisbcglobal.
net
vorless, allowing the flavors
of the food ingredients to
shine through, rather than
overpowering or influencing
them.
For this reason, and
because palm olein doesn’t
turn rancid as quickly as
olive oil, food manufacturers
around the world prefer it as
a frying medium.
■ Versatility vs. olive -
Imagine baking your favor
ite chocolate chip cookies
with olive oil.
Doesn’t sound appetizing,
does it?
But in most baking recipes,
you can replace shortening
with palm oil, because palm
oil starts life as a semi-solid
and is completely trans-fat
free.
For the same reason, it
can be used in preparing
confections.
■ Price points - Most of
us are cooking on a budget.
While the cost of extra-vir
gin olive oil can leave you
gasping, palm olein costs
roughly a fifth the price of
olive oil.
So the next time you’re
shopping for a healthful
alternative to traditional
cooking oils, why not pick
palm?
To learn more about the
benefits of palm oil, or to
find a list of distributors in
your area, visit www.ameri
canpalmoil.com or call 877-
ASK-PALM (275-7256).
FOOD
SLOW
From page jC
Slow cooker
chicken with
rosemary, apples
and onions
2 cups sliced onions
2 apples, peeled, cored
and sliced
2 pounds of cut-up
chicken pieces with
bone
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons rose
mary leaves
1 cup chicken broth
1/2 cup cream of cel
ery soup
2 cups cooked white
or brown rice
Put apples and onions in
bottom of cooker, then layer
chicken on top. Season
all ending with rosemary
leaves.
In another bowl, mix
broth and soup. Pour over
REA
From page jC
2 cans Navy or great
Northern Beans
1 pkg, Knorr Vegetable
Soup mix
Tabasco Sauce to
taste
Cover turnip greens with
water and bring to a boil.
Add rest of ingredients and
simmer covered for 45 min
utes to one hour.
Mustard greens
and ham hocks
1 mess* mustard
greens
1-1/2 lbs. Ham hocks
2 cups water
salt and pepper to
taste
1 tbsp. Cane syrup
Wash greens thoroughly.
MCDONALD
From page jC
At The Brick, owner Steve
Kuntz is interested in help
ing children, Peters said.
The staff at Fionne
MacCool’s recently donat
ed time and food to put on
a benefit for a regular who
is suffering from cancer.
“I don’t know if our
owner (Amy McNulty) has
said no to anybody yet.
She’s a good-hearted
woman who wants to
make everybody happy,”
Swed said.
“Sometimes she’ll go
overboard, but we are
helping people out and
that makes us a lot stron
ger company.” With so
many requests, it’s hard
to say no.
I’ve talked with chefs
and owners about the
constant requests. Every
cause is worthy. But they
can’t do them all. Several
restaurants designate a
certain amount of money
in the annual budget for
charities.
The restaurants decide
what events they’ll par
ticipate in and which
ones will get gift certifi
cates for silent auctions.
Jadjj's Sandwicb Shoppe
1201 Sunset Ave. • Perry Plaza
Hours: Mon, Tue, Thurs, Fri. 11am-7pm • Wed 11am-2:3opm
Judy’s Choice This Week:
. f . Deluxe Grilled Chicken W/Lettuce, Tomato, &
nCiC i Bacon On Onion Roll W/ Pickles & Chips - $5.25
fVc^^! Hot Soups (Made Fresh Daily)
C u p-$2.50 • w/meal-$1.50
Kids Menu Available f
plus Salads • Desserts • Drinks
chicken. Cook for six to
eight hours on low. Serve
over rice.
Hot broccoli
cheese dip
3/4 cup butter
3 stalks celery, thinly
sliced
1 onion, chopped
1 4-ounce can sliced
mushrooms, drained
3 tablespoons flour
1 10 3/4 ounce can
cream of celery soup
1 cup shredded Ched
dar cheese
1 10-ounce package
chopped broccoli
In a small skillet, melt
the butter and sautee the
celery, onion and mush
rooms. Stir in the flour.
Place into a lightly
greased slow cooker and
stir in remaining ingredi
ents.
Cover cook on high, stir
ring about every 15 minutes
until the cheese is melted.
Turn to low for two to
four hours or until ready
Brown ham hocks in skil
let with one tablespoon
fat. Put greens in pot and
add water. Add ham hocks.
Cover and cook on medium
low heat for 30 minutes.
Add salt and syrup. Cover
and cook another 10-15
minutes
* Mess - any measured
amount of vegetable neces
sary to serve a given num
ber of people.
Country green
beans
1 lb. fresh green beans
(trimmed)
1/4 cup chopped onion
1/4 cup chopped fully
cooked ham
1/4 cup butter or mar
garine
1/4 cup water
1 garlic clove
(minced)
Often, the restaurants
will rotate the major chari
ties on an every-other-year
basis to keep the place fresh
in the eyes of those going to
the events.
It is also the only way a
restaurant can spread itself
around to the many chari
ties wanting its presence at
their events.
It helps that all of this
happens in a growing com
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Remember For Your Convenience
WE’RE OPEN EVENINGS!
Hot & Cold Sandwiches
(Many to Choose)
HOUSTON DAILY JOURNAL
to serve.
Source: www.crock-pot.
com
Triple chocolate
surprise
1 package chocolate
cake mix
1 8-ounce carton of
sour cream
1 package instant
chocolate pudding mix
1 cup chocolate chip
morsels
3/4 cup oil
4 eggs
1 cup water
Spray the stoneware of
the slow cooker with non
stick cooking spray or
lightly grease it.
Mix cake mix, sour cream,
pudding mix, chocolate
chips, oil, eggs and water
in bowl.
Pour into stoneware.
Cover and cook on low six
to eight hours or on high
three to four hours.
Source: www.crock-pot.
com.
1/2 tsp. Salt
1/4 tsp. Pepper
In a saucepan, combine
all ingredients. Cover and
simmer for 15-20 minutes
or until beans are tender.
Fruit fizz punch
2 qt. Boiling water
3 Lipton family size
flo-through tea bags
1 can 6 oz. Frozen
orange juice concen
trate
1 can 6 oz. Frozen
grape juice concentrate
1 can 6 oz. Frozen
lenonade concentrate
1 bottle 32 oz. Ginger ale
In large pitcher, pour
water over tea bags, brew
four minutes and remove
tea bags. In punch bowl,
combine tea, juices and
lemonade. Before serving,
add ginger ale and ice.
munity. New restaurants
open regularly, and that
gives charities a bigger
pool from which to choose.
The newer restaurants can
get their name out there
through the charity events,
and also offer different
kinds of foods for the tast
ings.
That’s good for the res
taurants and the commu
nity.
tPpiCK UP
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