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The 101 On Eating At A Fancy Restaurant

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Maybe you’ve decided to take your parents out for a nice dinner and want to impress, or maybe your date comes from a different background and you want to show them that you too can be fancy and well-dressed in a suit and tie. As a result, you’ve decided to book a table at a fancy restaurant that you’ve never been to, but you’ve heard it’s a great place to eat.

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The Art Of Pairing Food And Drink

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If you have never considered how to pair food and drink before, this is the article for you. Not only will you be able to unlock flavors in a way that you didn’t think was possible, but you will also be able to take your meal to the next level in an apparently effortless manner. So, let’s explore the art of pairing food and drink to help make you a hit at your next dinner party.

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Your Ultimate Lazy Day Checklist

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Sometimes you just need one of those days to lounge around the house, not get dressed and enjoy doing barely anything. It’s a great feeling, and provided you don’t make a habit of it, can be a good way to spend your downtime.

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The Essential Kitchen Utensils For Essential Foods

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We like to think of our kitchens as rooms that we store energy in, in the form of food which we have access to at any point. But the kitchen was always a place to prepare meals and cook them. Nowadays many people don’t even bother with buying the right kind of equipment in the kitchen so that they will be able to do so. When they have no other option, suddenly the takeaway starts to look very tempting. And with this, down goes your health and how you feel about your body image. However, if you have a few good utensils in the kitchen, that can do multiple things, then suddenly the doors of options open and you can make almost anything you want.

Pestle and mortar, peelers and grates

Normally the kitchen drawer is full of just knives and forks, but there should also be plenty of room for the essential preparation tools for vegetable and fruits. You don’t need anything extra like a food processor or a garlic crusher to do the work for you. Instead, the pestle and mortar is the heavy duty friend that can help you crush garlic, black pepper, ginger, etc., and allow you to make pastes. Pastes come in handy for dressings, marinades, and lots of another kind of preparational aspects of cooking a meal. A basic peeler is great for cutting the skin off tough and dense vegetables like courgettes and potatoes. Another basic tool, the one-sided grater comes in handy for cheeses, garlic, as well as ginger which is great for ingredients that need to be finely shredded.

Efficient tools for dense foods

Of all the different kinds of food that you may buy, dense foods are the hardest to make easy. Of course one of the densest food is meat. Many people won’t buy steaks because they don’t have the right kind of tools at home to make the eating experience more enjoyable. However over here,, you can read the reviews of professional steak knives that have been designed to cut through marbling, girsel as well as the juiciest and overcooked steaks. The best are made from steel, and the sets will have various knives for different circumstances. A serrated edge knife comes in handy when you’re dealing with high-fat content cuts, which are mostly cooked on the grill during a barbecue. Wooden handles make it easier to grasp as well as not flex the blade over time.

Small and large

Don’t forget that some kitchen tools are necessarily large and heavy, such as pounding hammers that can flatten meat cuts, as well as meat cleavers which can help to crush and cut bone. However, there’s also nothing quite like a nifty little knife that does most menial jobs like cut chillis, cut open plastic, or slice up some cake. Both of these generic but workhorse-like tools are needed in every kitchen.

You don’t have to buy the entire kitchen set of tools, but you do need the essentials. From large to small, knives come in handy at different stages of cooking. The basic pestle and mortar give you a wonderful way of making your own herb mixtures as well pastes and rubs for meats.

A Night Of Stinky Cheese

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We were luck enough to be invited to “Meet The Stinky Cheeses” At the French Cheese Board” in NYC June 28th so we could learn more about the cheeses of France thanks to Cheese Monger François Robin who was in from France.

We started off the night with a little MiMi en Provence wine of France as everyone was arriving while the host François was treating the guests. When we were seated we there was a blindfold and nose plugs at every seat. Little did we know we would have to start off the night this way. This was so we could understand how important it is to use all of our senses to truly enjoy cheese (or food in general).

Once blindfolded, a plate was set in front of us with 5 different cheeses (12 o’clock, 3, 6, 9 and 10:30 position) to make it easy to find the specific cheeses we were supposed to taste.

It was a great night of learning about cheese and I recommend it to anyone who loves cheese.

Cow’s Milk
Origin: Seine-et-Marne
Texture & Taste: Creamy and smooth with a salty, sweet taste.

A part of the Brie family, Fougerus is a smooth, soft and creamy cheese with a salty, sweet taste. Pair with a Chardonnay for a delightful contrast. 

 Haute Savoie
Production & ripening: Soft cheese with washed rind. Matured for 4-5 weeks.
Texture & Taste: Soft, delicate and creamy flavor with tones of nut. 

Cow’s Milk
Origin: Burgundy
Production & Aging: Washed with Marc de Bourgogne spirit, which gives it a distinctive flavor, and aged at least 4 weeks
Appearance: Smooth, washed rind with an orange tint that darkens with age
Texture & Taste: Creamy with a strong aroma and a smooth, soft, mouth-watering flavor
Wine Paring Suggestions: Bourgogne Blanc, Cahors, Champagne, Gewürztraminer d’Alsace, Muscat de Beaumes de Venise, Riesling d’Alsace, White Bordeaux
Similar Cheeses: Langres

With its strong aroma and deep orange exterior, you might expect Époisses to have a bold flavor. Instead you’ll find a smooth and silky cheese with a unique, slightly salty taste. Spread on raisin bread or gingerbread, Époisses is perfect with a sweet white wine at the end of a meal.

Chabichou du Poitou
 Goat’s Milk
Origin: Loire Valley
Production & Aging: 1-2 months
Appearance: pasteurized goat’s milk cylinder—called a “bonde” in the world of French cheesemaking
Texture & Taste: very white and smooth, and flexible to the palate, with a fine caprine odor. Chabichou prances on the palate with flavors of lemon zest, tempered by a deep minerality and the texture of creamy boardwalk fudge
Wine Paring Suggestions: Beaujolais (Red), Chenin Blanc, Côtes de Beaune, Pinot Noir, Sancerre

Rich, dense and smooth, Chabichou du Poitou is a goat’s milk cheese with a sweet and delicate taste. Slightly salty, it’s a great summertime dessert with dry, white wines.

Sheep’s Milk
Origin: Midi-Pyrenees
Production & Aging: Aged in the caves of Mont Combalou for 3–9 months
Appearance: Round wheel, the paste is ivory white with holes and blue-green mold
Texture & Taste: Crumbly and moist, with a zesty and creamy taste
Wine Paring Suggestions: Banyuls, Madeira, Muscat de Beaumes de Venise, Red Zinfandel, Sauternes, Sherry
Similar Cheeses: Bleu d’Auvergne, Fourme d’Ambert

Rich rumbly and moist, Rouquefort is known as the King of the Blues. It features a balanced, savory, salty flavor that;s delicious on its own, as an accent in salads, or as perfect ending to a meal with nuts and figs, especially with a sweet dessert wine.

Check out for more on innovative forms that appeal to both the connoisseurs and the curious in search of the mystique and passion that surround French cheese. The French Cheese Board is an ambassador of the French cheese experience and also serves as a platform for conversations and debates.

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