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Singling Out Faulty Wine Pt. 2

How to avoid bad wine?

As soon as you open up a new bottle of wine, make sure to finish it as soon as possible to avoid oxidation.
With sulphur-heavy wine, make sure that its taste isn’t equivalent to that of burnt matches or mothballs.
Decant your wine to avoid any crystals or sediments from making it into the glass.

As mentioned in the previous article, faulty wine is a rampant problem that constantly plagues winemakers, distributors, consumers, and even corporate and wedding catering in Manila. Wine in itself is quite difficult to both produce and maintain, so it comes as no surprise that despite any manufacturer’s best efforts to create every bottle of wine to meet their high standards, one or two (or quite possibly even more) out of every batch will end up sub-par. Most of the time the fault isn’t even theirs; distributors and retailers who are not keen on details may end up storing or handling the wine wrong and spoil them accidentally. They may end up exposing the bottles to the wrong temperatures, place the wrong lids, or even mislabel their labels as a type of wine. Whatever it may be, its taste can be heavily affected by those mistakes, which in turn can affect one’s satisfaction.

It doesn’t take much to ruin a good bottle of wine after all, and sometimes it simply can’t be helped. Luckily for your wedding reception, you can rely on the wedding caterer to be very careful when it comes to the wine we serve. You can also be assured that the wine served at your wedding reception will be nothing but the absolute best. All the more reason to cherish the day when it comes.

In the previous article, we covered how to single out a couple of the most common causes of bad wine: corking and cooking. In this article, we’ll cover three more. These are oxidation, Sulphur, and sediments.

Oxidized Wine

Oxygen is an integral part of wine development, but having too much of it can lead to ruin. In a process similar to how steel turns to rust or how freshly cut fruit turn brown, oxidation causes rapid degradation.

For better or for worse, wine is no exception. Should the wine be openly exposed to oxygen either during (careless) winemaking, during poor storing, or any other reason, the oxygen will undoubtedly react with the wine and ruin it rather quickly.

Having a little bit is okay though, it’s natural – sometimes the small amount of air that seeps through the cork or is trapped behind it can develop the wine while it’s still in the bottle; just ensure that no more than what’s needed enters. This is a common problem with wine, so make sure to check for this when picking up a new bottle.

Some good indicators of oxidized wine are a loss of color, aroma, and flavor – basically, when the wine “flattens”. Another popular term for oxidized wine is Madeirised – this term is derived from a classic fortified wine of the same name (Madeira) which is made in huge, open vats that are often placed outdoors. This, of course, causes oxidation, but the difference is that for Madeira, it’s intentional as opposed to being a fault.

Nonetheless, it seems as the ideal step in handling this folly is to completely empty your wine bottle as soon as it’s opened. Just be sure to have some friends to share it with to avoid inebriation.

Sulphur-heavy Wine

Sulphur Dioxide – a compound which even the ancient winemaking Romans used to keep their empty wine vessels free from a vinegar smell by burning candles made of the stuff – is an important element. If you look at a wine bottle’s content label, you may find the statement “contains sulfides” – this is because it’s common practice to add a bit of Sulphur to every batch of wine. It acts as an antioxidant and an antibiotic, thus keeping wine from spoilage. (Even “unsulfured wine” contains Sulphur concentrations of up to 10 mg/L.)

Much like any other ingredient in the wine process, if used haphazardly, it will damage the wine and its flavors. Sulphur-heavy wine will produce a nasty taste similar to burnt matches or mothballs; only an ageing Syrah from the Northern Rhône has a similar taste. Though it’s worth noting that in the latter, it’s not a fault because it’s an intentional characteristic of the wine, as opposed to an accident with Sulphur.

For this, always remember to be cautious on how your wine tastes like. You wouldn’t want any misfortune on your taste buds or that of your guests’.

Wine with Sediments or Crystals

Sediments tend to occur naturally – especially for wines that are made to age. They’re not necessarily a fault. While in storage it’s okay to have them in the bottle (as the solid matter in the wine settles), but when poured for drinking, it would be better to decant the wine beforehand as to avoid having little particles in the liquid. Also, it’s best to filter the wine to avoid any sediments from making it into the glass.

The crystals that are commonly found in wine are called tartrate crystals. They are most often found nestled on the underside of the bottle cork or in free suspension. If the manufacturer doesn’t remove it during the manufacturing process, these crystals are more likely to form in the bottle later on when it’s stored in a cool cellar. They’re harmless, though ingesting them is a distasteful experience. It can be like finding misplaced grains of sugar in your drink that’s already bursting enough with flavor.

Key Takeaway

Wine can be a tricky substance to maintain, especially in terms of its standards, taste, and even its manufacturing. Not only can this be difficult for the beverage, but for its practitioners in the winery field as well.

As you can see, winemaking (and wine-keeping) is a process that requires a lot of attention to detail, so make sure to check for faults whenever buying a bottle. You can easily check for these things by simply asking your distributor how they are storing their wine bottles. Even more so, for those planning their weddings, do not hesitate to inquire your caterer of the ways they are keeping their alcoholic beverages – wines (and champagnes as well). You could easily tell if they are the right service for you, if they can assure you that they properly manage their wines and spirits.

Singling Out Faulty Wine Pt. 1

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What do you need to look out for in faulty wine?

With corked wine, check to see if the taste is odd.
With cooked wine, check for any leaks around the cork. That means that your wine has been exposed to extreme heat, causing the wine to expand.

Wine is a special drink best served during equally special occasions, which is also the reason why they are prominent on the menus of the finest corporate and wedding catering in Manila. It exudes class and is also best paired with a variety of meals no matter what the occasion. Just as long as one practices moderation when drinking wine, it’ll be their ideal beverage that’s fit for anything.

While it’s not as integrated into the local palate as it is in other countries such as Italy or Spain, wine does have its place in the Philippines. Plenty of Filipinos appreciate good wine, and it is common enough that it can easily be obtained from a local liquor store or a nearby supermarket. In fact, in many drinking sessions around Manila, wine is always an option for those interested in it, despite its rare presence on the drinking table. Its intense, yet fruity flavor is enough to entice anyone to make it a staple in their frequent drinking sessions.

If you are interested in becoming a wine connoisseur, knowing how to spot a possible faulty wine becomes an integral skill (in addition to knowing how to pair wine with cheese). The next time you’re attending a lively corporate event, mingling at a classy house party, enjoying someone’s wedding catering in Manila, or just enjoying a good glass (or bottle) of it, always remember that identifying bad wine is very important.

Defective wine is surprisingly rather common; while manufacturers take special care to make a perfect batch every time, the same amount of care is sometimes not applied by the distributors and this often leads to bad bottles. Many bottles may be exposed to harmful elements from the outside, causing what’s on the inside to have some drastic changes, usually in a bad way. If you wish to know how to use this skill, read on to find the telltale signs of possibly bad wine and save yourself from the trouble. You may just be surprised at what you can find and how you can do it:

Corked wine

It’s common practice to use cork as caps for wine bottles, although there exist screw-capped varieties as well. The good thing about the latter is that there’s no chance of cork taint – that’s when the cork is infected with a fungus that produces 2,4,6-trichloroanisole (often abbreviated as TCA). This chemical often causes the addition of bad tastes to the wine, thus ruining its meticulously crafted blend. Cork taint has always been a long standing problem in the wine industry, and so far the only way to avoid it is to use screw caps, beer bottle caps, or sterilized cork; up to 5% of all bottles of wine are affected by TCA.

Avoid getting corked wine and opt instead for bottles with screw caps or man-made corks. Otherwise, just cross your fingers and hope you don’t get a bad bottle every time you purchase a traditionally corked one.

Symptoms of corked wine include fruitlessness and an unbalanced taste; severely tainted wine on the other hand will emit more noticeable signs. Unpleasant aromas – similar to the scent of wet cardboard or mushrooms – will permeate the brew and make it nigh undrinkable; though by the time this happens you’ve probably (hopefully) detected its corkiness and have disposed of it.

Cooked wine

This is another generally known problem when it comes to wine as poor storage conditions and equally poor handling is a common issue with distributors. Exposing wine to high temperatures (especially for a prolonged time) will undoubtedly lead to it getting cooked. On the other hand, retailers are no less guilty of bad care; oftentimes wine shops – notably those in temperate climates – are much warmer than they should be.

With that said, wine that’s used for cooking, especially when heated, should be kept in the kitchen, not in your glass to be drunk. Wine shouldn’t be heated as it causes the liquid to expand – this may force the cork from the neck of the bottle, pushing it up under the capsule. That, or the expansion may cause the wine itself to leak around the cork. In the contrary, cooling the liquid will cause it to contract, and this may lead to air seeping into the bottle from around the cork – this will cause a bigger problem: oxidation.

In order to avoid possibly cooked bottles of wine, watch for the height of the cork. Never buy a bottle where the top of the cork doesn’t sit level or below the level of the bottle’s mouth. A small protrusion is usually a sign of cooked wine. The level of liquid inside the bottle is also another good indicator – make sure that it isn’t too low and that it’s well into the neck.

Should you have missed these little signs, you’re sure to taste the “cooked” flavor in the wine itself. There’ll be no freshness to the fruit aromas or flavors; everything will end up tasting like stewed prunes. This kind of wine also tends to seem thin without any body or character. Cooked wine is slightly difficult to identify just by sight – especially when it’s not a severe case, but you’ll know it when you taste it. Though not unsafe, it won’t taste very good.

Key Takeaway

Having the skill to spot wine that’s bad can be essential to your drinking needs. Think about it, you’re entertaining your friends on a good night and all of a sudden, you and your guests notice an odd taste with the wine in your glasses. This skill can prevent that from ever happening as good wine always spells a good celebration of any sort. Just as long as you have the taste for good wine and a remarkable palate to match, you’ll be amazed at how easy it can be to spot the difference between wine that’s excellent to taste and wine that seems a bit odd in taste.

But wait, there’s more! Aside from these problems, there are a couple more faults to look out for. Make sure to check them out in our next blog post.

Don’t Whine about Wine: A Guide to Pairing Wine and Cheese

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How to pair wine and cheese?

With wines containing tannin, it’s best to pair a wine with strong tanning with older cheeses, and the low ones with younger cheeses.
Pair a cheese and wine that are from the same region as they do go best together.
Similar to wines, cheeses are not equal in age. Hence, when pairing wines and cheeses, it’s best to match those that are of the same age, the young cheese with young wine, and the old cheese with old wine to achieve a better combination.
While some cheeses do not usually taste good as it may be too salty, they create a perfect pair with those sweet wines, hence a perfect blend.
The best go-to pair for cheeses are white ones as it has higher levels of acid creating a mouthwatering sensation.
One way to best pair wines and cheeses is to imagine pairing cheese with food as wines are made from fruits, nuts, and more hence it will be so much easier.
Take advantage of the contrasting flavor such as the bubbles in a sparkling wine that counters the texture of a rich cheese.

You might be thinking all wines can be drunk with all cheese and all cheese can be eaten with all wines. While technically it is possible, this is not the best approach. The idea is to find the perfect match of cheese and wine that will enhance each other’s flavor. Don’t pair the Camembert with Port— get the Chenin Blanc! When in doubt, ask your corporate catering provider for their recommendation. Otherwise, here are a few tips for pairing wine and cheese pairing for your next party or gathering.

Tannin Time

You may have heard teas containing tannin, but did you know that wines also contain tannin? It can be found in the stems, skin and seeds of the grapes. What this textural element does to the wine is make it more “dry”. Darker grapes have higher tannins, thus red wine has more tannin than white wine. In addition, the wine can get tannin from wood, which is why there are certain types of wood barrels for specific wines. Pair wines strong with tannins such as a Tempranillo for older cheeses while serving those low in tannin such as a Beaujolais for younger cheeses.

Know the Origin

It is said that cheese and wine from the same region often go great together. For example, Cheese from the French region of the Loire is best paired with a Sauvignon Blanc made in the area of Sancarre from the valley of the Loire. Its citrus and spicy notes best complement the slightly sweet flavors of the goat cheese, Chabichou du Poutou.

Age is Important

Get those dates ready because in this round, age is the name of the game. Not all cheeses are on the same timetable; some may take weeks to mature while others take years before it can be ready to be served to the guests. This aging process, called affinage, has a strong effect on the flavor. This is because during this time period, the water in the cheese evaporates, which then leaves behind the fat and protein that form the cheese. The older it is, the richer the flavor. For example, a younger Gouda aged for four months has a light fudgy nut, mild taste while Gouda aged over two years having a near butterscotch flavor.

When it comes to wine, it is often said the older the wine the better thus the reason why there is a huge price difference between a three year old Merlot and a twenty year old one. The three year old may have a fresher flavor with floral and citrusy notes while the older one may have a stronger, more robust flavor.

Young cheeses are best with their counterpart— fresh, young wine such as a dry rosé or a sparkling white. An older cheese would be best paired with a nuttier, older wine to match its bold tones and oxidative notes.

Salt + Sweet = Perfect Blend

Balance is important, especially when it comes to food which is why salty cheeses are excellent with sweeter wines. For example, Blue cheese may turn off some people by its smell, but its salty flavor is best with a sweet sherry. Aged Gouda will do well with a bubbly champagne or a fruity Riesling.

Match the Acid Level

The wines, especially the white ones, tend to have a higher level of acidity and lighter body. Hence, pairing cheese with this type of wine is easier as it equally complements the flavor. For instance, a white Muscat wine can complement the flavor of gorgonzola, monte enebro, valdeon, fourme d’ambert, and blu del moncenisio cheeses.

Cheese and Fruits and Nuts

One of the keys to make cheese and wines go well is to imagine what food is best paired to a particular wine. For example, juicy, tasty fruits are best paired with young cheeses like Brie, while bitter, buttery nuts go well when paired with salty cheeses such as Stilton. With this in mind, it will be easier to pair wines with the different kinds of cheeses.

Take Advantage of Contrasting Flavors

In most cases, it’s much easier to pair complementing flavors as they create a harmonious palate sensation. However, contrasting flavors can also be turned into your advantage, for instance the bubbles in a sparkling wine can be a perfect counterpoint to a rich, creamy cheese as it cleanses the tongue, making you want for more. A popular pairing of this is the champagne and camembert.

The Perfect Pairings

Look no further! Here’s the ultimate guide for wine and cheese pairings that do go well.

Blue cheeses are usually salty and savory, hence what you’ll need is a sweet wine to achieve complementing structure of the wine and creamy texture of the cheese.

Variants: Bleu d’Auvergne, Roquefort, Gorgonzola, Stilton, Cambozola

Wines to Pair With: Tokaji, Sauternes, Tawny Port, Recioto, Oloroso Sherry

Soft and fresh cheeses make great combinations with dry rosés, crisp whites, dry aperitif wines, light-bodied reds with tannins, and sparkling wines, and does poorly with Bordeaux, Malbec, and Cabernet Sauvignon.

Variants: Chèvre, Mozzarella, Ricotta, Brie, Camembert, Crottin

Wines to Pair With: Moscato, Cava, Champagne, Riesling (dry to sweet), Pinot Gris

Stinky cheese works best with light-bodied wines with mild aroma achieving a pairing nirvana.

Variants: Taleggio, Morbier, Époisses

Wines to Pair With: Riesling, red Burgundy, Gewürztraminer

Semi-hard, medium-aged cheeses have stronger flavors and firmer textures hence it need vintage sparkling wines, fruity reds, aperitif wines, and medium-bodied whites that can offer a balance between acidity, tannin, and fruit.

Variants: young Cheddar, Emmental, Edam, Havarti, Manchego

Wines to Pair With: white Burgundy, Pinot Blanc, Dolcetto, Barbera, Zinfandel

Hard-aged cheeses complement better with tannic reds and full-bodied whites as sweet wines combine perfectly with the saltiness of this particular cheese.

Variants: Comté, Pecorino, Parmigiano Reggiano, Manchego, Aged Cheddar

Wines to Pair With: white Rhône blends, vintage Champagne, Nebbiolo, California red blends, Vin Jaune,

Key Takeaway

You don’t need a picky palette to help you pair wine and cheese. With this guide, partnering the right cheese with the correct wine will surely be a breeze.

Why Tofu is Good For You

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What are the benefits of eating soy?

Its ability to absorb cholesterol means less risk for cardiovascular disease.
It has lecithin and linoleic acids which help to regulate metabolism.
It has more unsaturated fats than saturated ones.
It has selenium which fight free radicals – a cancer-causing molecule.
It’s a better source of calcium than milk especially for the lactose intolerant.
It can act as facial mask.
It has isoflavones which reduce menopause symptoms.
It has a good amount iron which increases the amount of hemoglobin.

Most people wouldn’t even consider tofu to be included in their catering in Manila in the mistaken belief of it being an ingredient only for vegetarians. Actually, tofu is more than that— it’s a superfood you should consider including not only in your catering menu, but in your daily diet. In fact, you might not be aware you are already consuming it regularly via your favorite morning snack, taho, from the taho peddler every day. If you need more convincing, here are several health benefits of tofu.

Lowers Risk for Heart Disease

The leading cause of death in the Philippines is Heart Disease. It also reigns as the number one mortality cause worldwide. If you do not want to be part of this statistic, it’s time to load up on tofu, as studies have proven that this bean curd product can lower your risk for cardiovascular disease. It does this by absorbing the cooking oils and other liquids that stack up one’s cholesterol level. Thus, in doing this, the cholesterol level of one’s body will be lowered with the consumption of tofu and, in effect, lowers the risk of CVD as well.

Do note that consuming a couple of tablespoons of tofu won’t be enough to enable this property, as one must consume at least 25g of soy protein per day.

Tofu also has low levels of saturated fatty acids and more unsaturated ones which is the healthiest type of fat. Aside from the type of acid, it also contains lecithin and linoleic acids, which help to regulate metabolism.

Contains an Anti-Cancer Mineral

Cancer—the mere mention of this word sends shivers down one’s spine. Throughout the years, this illness is immediately associated with death, although with today’s medicine, this risk is greatly reduced. Nevertheless, nobody wants to have this illness. In fact, we are betting you wouldn’t wish it onto your worst enemy. If you want to lower your risk of getting cancer, it’s time to head over to the groceries and purchase a nice big batch of tofu. This bean curd product is a great source of selenium, an element which plays a big role in your body’s fight against free radicals, which are unstable molecules that can eventually cause cancer. In addition, studies show women who consume tofu regularly are 60% less likely to develop high risk breast cancer tissue. Tofu also contains Isoflavones, which can help prevent breast, prostate, colon and skin cancers.

Calcium Rich

Most people think calcium can be found only in milk, but did you know that tofu is rich in this nutrient too? Tofu does not coagulate by itself; it needs a coagulating agent and calcium sulfate is usually used. For those who are lactose intolerant, tofu can be a great source of calcium, as proven by it containing 6-15 percent of your daily calcium requirement. In addition, with tofu containing more calcium than a glass of milk, it’s about time to substitute that cow’s milk with soy.

Anti-Ageing

Ageing is inevitable, but we humans are admittedly quite vain; we do all we can to keep it from showing on our faces. It’s why numerous personalities are regulars at the plastic surgeon’s clinic, ready for their monthly dose of skin tightening Botox. You can do away with those needles now as tofu can help retain your skin’s elasticity. In addition, it can also tone your facial muscles, which can slow down ageing. Don’t just eat tofu—use it as a facial mask by making a paste as it can help make your skin look smooth and fresh.

Menopause

As mentioned before, tofu contains isoflavones. These are compounds produced by the plants that the mimic estrogen in the body when consumed. This can help a woman to stabilize her estrogen levels when she reaches her menopause and decrease the symptoms of it. An example of which is frequent hormonal fluctuations which will lessen with more intake of tofu. In effect, this will save the woman’s body from suffering any side effects from the hormonal fluctuations.

Iron is an essential mineral for the body for supporting energy levels and tofu is full of it. For menopause, this is great to combat the fatigue that comes with it. Without fatigue, menopausal women can exercise regularly, which can also improve their symptoms and overall health. The iron also helps produce hemoglobin, which transports oxygen to all parts of the body to make sure that all the organs work properly.

Other benefits include the decrease of hot flashes and weight gain. Tofu is also a great low-calorie source of protein.

Anemia and Iron

Eating tofu can also lower the risk of anemia, which is a condition that where one has a low amount of red blood cells and or hemoglobin in his body. This study was conducted in China were anemia is prevalent. Scientists studied Chinese adults over the course of 3 days, which tofu intake was varied and hemoglobin was measured. The results of their test showed that, with the increase of tofu intake, hemoglobin levels increased and the risk of anemia was decreased from 23.9% to 10.7% in men, and 38.1% vs. 16.8% in women.

Transparency and Safety

If you are here, then you interested in learning about how to improve your life by eating healthy. That being said, it is important to know even the harmful effects of it as well.

Tofu and all soy-based products contain oxalate which make kidney stones larger. This means that people with kidney stones must absolutely avoid tofu and soy to prevent their condition from worsening.

Also, women that have breast tumors and cancer types that are sensitive to estrogen level must also avoid soy. But if they insist on consuming it, then their intake must be no more than 4 servings per week.

Processed soy has also been linked to tumor growth. For this reason, if one chooses to eat soy, then he must make sure that it has only undergone minimal processing. The more organic versions of soy include edamame, tofu, tempeh, and soymilk.

Key Takeaway

Tofu is a versatile ingredient not only in taste but in health benefits as well. It can be bland by itself, but once mixed with different flavorings, it can be transformed into an extraordinary dish everyone will love. Just be sure that you aren’t eating the processed versions of it.

Did French Fries Come from France?

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What is the history of French fries?

The early beginnings of French fries was sometime during the 1550s, when potatoes were brought back to Spain by Spanish forces, who originally found the vegetable in Colombia. From there, the Spanish papas fritas or patatas fritas spread far and wide reaching the before Spanish Netherlands, now Belgium.
In the late 17^th century, the locals of Belgium who were fond of frying small fish as their food source, couldn’t fish due to the rivers freezing over during the winter. Forced to find an alternative food source, they cut up and fried potatoes instead, hence the French fries.
However, in a French’s perspective, it was from Antoine-Augustine Parmentier where the history of French fries began after he proved the theory of harmful potatoes wrong when he was prisoned during the Seven Year’s war.
The Americans learned of the French fries through Thomas Jefferson who was in France to serve as their American Minister. From there, the Americans reinvented the fries into what McDonald’s and other fast food chains serves it now.

French fries have always been (and at this point will always be) a Filipino favorite, despite it not being Filipino at all. This snack is so versatile that it is often served during gatherings or events, and whether one’s preparing for wedding catering, corporate catering, a swanky hotel party, or even just a casual meal with friends. But there’s the age old question – did French fries really come from France?

Early Beginnings

The snack’s early beginnings were sometime during the 1550s, when potatoes were brought back to Spain by Spanish forces, who originally found the vegetable in Colombia. By then, they called fried potatoes as papas fritas or patatas fritas, and an even larger variant of which was called patatas bravas. Originally, Spaniards cooked potatoes in big chunks, boiled them partially, and then fried, and more often, they seasoned it with spicy tomato sauce. It also served as an accompaniment to fish dishes in Galicia, from which it started to spread to neighboring countries and eventually reaching the Spanish Netherlands, which is now the modern day Belgium.

Adding to its origin, a book written by a teenage conquistador with the title “The Chronicles of the Incas, or the Seventeen-Year Travel of Pedro Cieza de Leon Throughout the Mighty Kingdom of Peru”, was said to have been the first written mention of fried potatoes during the year 1553. In it, Pedro Cieza de Leon described the potato as “some sort of earth nut which, after it’s boiled, is as tender as a cooked chestnut.” Given that the Spanish cooking tradition is very much known for frying in oil, it added as much to the early beginnings of French fries.

As the root plant did not grow very well in some places, it took some time before they went from being bitter and small to becoming sweeter and plumper; this eventually led the potato to catch on in other places in Europe with a bit of defiance.

Fries in Belgium

There are accounts that pinpoint that the Belgians have been frying up potatoes during the late 17th century (or the 18th; there are disputes as to the exact date) in the Meuse Valley. As the story goes, this practice began when the locals, who were fond of frying small fish as their food source, couldn’t fish due to the rivers freezing over during the winter. Forced to find an alternative food source, they cut up and fried potatoes instead, thus giving credence to stories that claim that french fries indeed originated in Belgium plus the fact that their main language was French, hence the term ‘french’ fries.

Adding further proof to this claim is that at the same time, the Spanish were actually the ones who were occupying modern-day Belgium; this is also the same time that the potato was circulating around Europe. If this is to be believed, then that means that the Belgians had more chances to innovate serving up the said vegetable.

Fries in France

As for its roots in France, most of the story revolves around a Frenchman named Antoine-Augustine Parmentier. He was a medical officer who served in France during the Seven Year’s War. Unfortunately, he was taken prisoner by the Prussians and was given potatoes for rations. He was forced to cultivate and eat potatoes and he found that they were not as harmful as the French originally thought. (Initially the French held beliefs that potatoes caused leprosy and various other diseases and they only used the crop for hog feed.)

When he made his way back to France, Pamentier aggressively promoted the consumption of potatoes, based from his experience in the Prussian prisons. He somewhat succeeded in 1772 when the Paris Faculty of Medicine officially declared potatoes as safe for consumption; though it didn’t do much as the French were still deeply rooted in their negative perceptions about the vegetable. To counteract this resistance, he began a more combative campaign wherein he hired guards to protect his potato crops, but to also accept all bribes to pretend that his potatoes were important. Unfortunately, it was all for naught, as it took a famine to get them to even try potatoes.

It became widely consumed soon after and its popularity reached all over Europe. By 1795 potatoes became a hot crop – it was being grown all over France and it’s speculated that it was during this time that they learned how to make fries. They got so big that they even became street food – push cart vendors often sold them on the streets and nicknamed them “frites”.

Fries in the United States

After the French fries’ popularity in the Europe, the food eventually reached the United States through Thomas Jefferson – the first foodie of America. During that time, Jefferson believed that fries originally came from France as he first encountered them in France between 1784 to 1789 where he served as an American Minister. By then, he knew them as pommes de terre frites à cru en petites tranches, which in English meant potatoes deep-fried while raw, in small cuttings, along with other recipes which are now among the present time all-American favorites: macaroni and cheese, and vanilla flavored ice cream.

Today, the popular American style French fries, named as plain “fries” were those thin, strip cuttings that were largely distributed worldwide by American fast food chains such as Wendy’s, McDonald’s, and Burger King. Along with this, the pre-made French fries, sold in sealed plastic bags and frozen, that’s very popular among households since the 1960s have also started in the United States. Hence, even though the United States was not the first place where the humble fried vegetable originated, it played a huge part in its widespread distribution throughout the globe.

French Fries were originally created in Belgium, but it was the French who were responsible for spreading them to the United States. In turn, the United States popularized fries by making them staple on fast-food menus, which is why sometimes French fries are also often referred to as American fries.

The Invention of Sliced Bread

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How and when was sliced bread invented?

The first bread slicing machine was made by Otto Rohwedder.
The first prototype was made in 1912 but the first commercially functional version was made in 1928.
Chillicothe Baking Company was the first to use the machine commercially and started using it in July 7 of the same year.
Popularity of sliced bread rose and the consumption and sales of bread rose along with it.
The production of sliced bread was banned in January 1943 in order to save wax resources for war.
Only two months later, the popular product was brought back due to public outrage.

You know what people always say whenever a new ingenious invention comes up: “that’s the greatest thing since sliced bread!” The greatness of sliced bread is echoed by its widespread existence – it was popular back when it first came out more than 85 years ago and remains so up until now. In fact, it’s found in almost every part of the world, and no matter what occasion – be it for corporate events, wedding catering, or a simple family merienda – sliced bread can be found gracing the menu.

Invention

This form of bread originated from the invention of a man named Otto Rohwedder of Davenport, Iowa. He sought to construct the first ever bread-slicing machine which sliced one loaf at a time. However, the first prototype he built was lost in a fire in 1912. It was not until 1928 where he was able to build the very first fully functioning version.

Although he already had the first machine ready for commercial use, he had some trouble selling it – most bakers were wary of the fact that cutting the bread made it more vulnerable to becoming stale too quickly or crumbling apart if split. In addition, pre-slicing the bread seemed like too simple an idea and it led to think it was somewhat unnecessary.

Commercial Acceptance

Eventually a baking company called Chillicothe Baking Company located in Chillicothe, Missouri gave him an opportunity (although Battle Creek, Michigan has a competing claim as the very first city to commercially use the machine). They incorporated the machine into their production line and began to sell what was known as “Kleen Maid Sliced Bread” beginning on July 7, 1928. A day before it was to be released to the public, a local newspaper called the Constitution Tribune ran a front page ad to announce it to the public and promote the product as well. It said:

“After all, the idea of sliced bread is not unlike the idea of ground coffee, sliced bacon and many other modern and generally accepted products which combine superior results with a saving of time and effort.”

The back page also had similar affirmations, branding it as “a fine loaf sold a better way.” It also included instructions on how to deal with the packaging of the bread – wrapping, pins, and all. (The pins were the initial way that the bakers employed to keep the bread together and thus reduce the chance of it becoming stale too quickly.) Furthermore, it was also advertised as “the greatest forward step in the baking industry since bread was wrapped.” It’s thought that the popular phrase “best thing since sliced bread” began from this original slogan.

The second machine ever made by Rohwedder was bought by a baker from St. Louis named Gustav Papendick. He sought to improve it by revising the packaging method by keeping the slices together long enough to be wrapped. His first few attempts involved rubber bands and metal pins which did not work. Using a cardboard tray finally proved to be the augmentation that Papendick needed. It aligned the sliced pieces together to allow mechanize wrapping features to be added to the machine.

Popularity

Sliced bread’s popularity skyrocketed; it didn’t take a lot of time before it became a household item. The uniform and thinner slices led to a higher consumption rate of sliced bread which meant more sales. The consumption and sale of spreads like jam also increased as well.

After only 2 years, Wonder Bread – the company behind the origins of sliced bread – expanded quickly and started building its own machines. They also widened their reach and supplied sliced bread to the rest of the United States.

Ban During World War II

There were no issues for quite some time up until January 18, 1943 – sliced bread was banned for two months as ordered by a food administrator, Claude R. Wickard. It came off shelves completely. This was in an effort to conserve the wax paper used to wrap the bread in order to conserve resources for World War 2. Officials explained to the New York times and stated that:

“the ready-sliced loaf must have a heavier wrapping than an unsliced one if it is not to dry out.”

The ban was also implemented to counter act the rising prices of bread due to the 10% increase in flour prices which was authorized by the Office of Price Administration.

This received a huge amount of backlash and many voiced their opinions:

In January 24, 1943, the New York City mayor at the time, Fiorello LaGuardia, supported this by stating that privately owned machines should still allowed by bakers for their own bakeries.

In response, John F. Conaboy, the New York Area Supervisor of the Food Distribution Administration, stated that in January 26 that:

“to protect the cooperating bakeries against the unfair competition of those who continue to slice their own bread… we are prepared to take stern measures if necessary.”

On the same day, one disgruntled housewife even sent a letter to the New York Times in January 26 to share her dissatisfaction for the ban. It ran:

“I should like to let you know how important sliced bread is to the morale and saneness of a household. My husband and four children are all in a rush during and after breakfast. Without ready-sliced bread, I must do the slicing for toast—two pieces for each one—that’s ten. For their lunches, I must cut by hand at least twenty slices, for two sandwiches apiece. Afterward I make my own toast. Twenty-two slices of bread to be cut in a hurry!”

But even with such a statement, the outrage proved too much for the Food Distribution Administration and, in the March of 1943 sliced bread returned and remained to this day.

Wickard stated that, “Our experience with the order, however, leads us to believe that the savings are not as much as we expected, and the War Production Board tells us that sufficient wax paper to wrap sliced bread for four months is in the hands of paper processor and the baking industry.”

Key Takeaway

These days we rarely think about the journey of a slice of bread because it’s such a typical food item, but hopefully after reading this viewers will a newfound appreciation for the product.

Dining Manners 101: 8 Table Etiquette Myths

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What are the 8 table etiquette myths that you need to know?

Not putting your elbows on the table is actually done in order to avoid any glass from spilling.
Pinkies are extended when drinking tea not as a sign of class, but to support the bottom of the cup.
People don’t only observe your manner in a formal event, but in an informal one as well.
You can’t just use any fork on the table; you must use the outermost first and work your way in.
Small talk is good but don’t talk about the weather.
The RSVP is not just a way of letting the host know that you are going, but it is also a guideline for the preparation of the dinner.
Getting any glass, plate, or utensil is not okay; you must only use the one meant for you.
Reaching out for food is not rude because of personal space, but because of hygiene.

Exhibiting proper behavior is expected to be second nature to mankind, especially during business events where one is served by corporate catering. Even if you do not realize it, people observe and notice the dining decorum you practice.

Not every rule regarding table manners is set in stone though. Check out these regulations you don’t necessarily have to follow.

No Elbows on the Table

Growing up, you may have had your mother or grandmother tell you more than once “no elbows on the table” each time you accidentally do it. You never questioned the purpose of this rule as you obeyed it to avoid being scolded. The reason for this was to avoid any possible mishaps caused by your arm accidentally knocking something down. It also allows more space on the table and stops you from tipping the table. If you are on a spacious table where you won’t be able to nudge anything, you can ignore this policy as you will not cause any harm to anyone or to anything.

Pinkies Up!

Little girls often find it funny to see their big fathers sipping “tea” (actually just water or juice) from tiny cups no bigger than the span of three fingers. As they matured, said little girls may have mistakenly believe that to drink tea, they must always lift their pinky lest they do a faux pas. In truth, the proper way to drink from a teacup is to put your index finger through the handle then have your middle finger underneath the handle, with your thumb supporting the cup. No need to lift your pinky. Instead, have the last two digits touch the outside of your cup.

Observe Proper Decorum Only Outside, Not Inside

How unfortunate that there are still numerous people who still believe and practice this rule. Once inside a restaurant, they become a different person as they eat civilly, making hardly any sounds as they eat their food. Meanwhile, their table manners at home are atrocious as they chew noisily with an open mouth, sloshing water everywhere and leaving carnage. Eat properly inside or outside your home. You will find it easier and you will be more comfortable as well.

One Too Many Forks

You may have seen it on the television or on the big screen. It’s a scene that’s all too common where dinner is part of the scene– one of the main characters becomes confused on which fork to use and mistakenly uses the main course fork on the salad.

In reality, this scene isn’t something to be played out frequently as not all meals are set up with numerous forks. This is used only in formal settings and even that has limits. Your daily meal isn’t like that– all you need is a fork, knife and spoon for each meal. A spoon may be considered taboo in some western countries but in the Philippines, it is an absolute essential to one’s daily meal. If you are at a formal dinner and you can’t recall which utensil to use, remember: outside going in.

Whether Weather

There is an unspoken rule of forbidding discussing anything but the weather on the dinner table. Admittedly, it is one of the most boring topics one can ever discuss on the dining table (or anywhere) but what else is there to be talked about? Actually, there are numerous topics out there you can talk about. The rule was implemented so as to prevent any indigestion among the eaters. Talk about the latest Star Wars film, the traffic situation or the newest bistro in town. Just remember to choose a neutral topic which won’t churn any stomachs.

RSVP isn’t Required

The importance of responding to an RSVP is no longer common knowledge and people believe that not responding is okay. The truth is it is not. Especially when one is hosting a large dinner, the host needs to know exactly how many people will be attending so that he can plan the food that will be prepared and provide the necessary chairs and tables. It is better to tell a person that invited you to dinner that you cannot make it rather than not responding at all. Ever worse than that, is not responding to the RSVP but going to the event anyway. It will make the host look inconsiderate and unprepared to the other guests.

Take Any Glass, Any Bread

The table is set properly at formal dinners with an array of utensils, glasses, and plates just for you. In the midst of socializing with your table mates along with the close proximity of each other’s space, it is a common mistake for one to accidentally take something that’s not meant for them. This could be you. While you may think that it’s an honest mistake and you can simply trade items in case it happens, it shows that you lack concentration and you may disgust some fellow guests that are particular about hygiene. To avoid this, remember that B comes before D in the alphabet and it is arranged left to right; the same way that your (B)read plate should be to your left and your (D)rinks should be to your right.

Walking Around the Table to Get Food

The common thinking nowadays is that you don’t reach over someone’s plate in order not to get in his personal space. This is wrong. The reason why you don’t want to do this is because of hygiene. By reaching over his plate, there is a chance that you will drop something foreign onto his food. This is why you ask people to hand you anything you want to grab; so that anything that falls into a person’s plate is his own fault. Thus, when you get up from your chair and make your way to grab something from the far end of the table, there is still a chance that you will drop a foreign object into people’s plates.

You may be avoiding having to ask people to hand you things on the table so you don’t bother them, but the act reaching out or walking to the other end of the table to get something is a bigger disturbance.

Key Takeaway

Rules are rules and as time goes by, rules change. For now, just remember to always say please and thank you when asking for a dish and don’t use your phone unless it is absolutely necessary.

Simple Icing Recipes For Your Homemade Pastries

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What are simple icing recipes that you can use for your homemade pastries?

Buttercream Icing
Marshmallow Icing
Cream Cheese Icing
Confectioner’s Sugar Icing
Chocolate Frosting
Peanut Butter Frosting

When it comes to wedding catering, what is the piece-de-resistance of the chef? Why, the wedding cake, of course. The moment the guests enter the reception area, their eyes seek this majestic baked beauty, wondering how it looks like and how it tastes. No two cakes are exactly alike– some are tiered while some are hung upside down like a chandelier. Some are made of cupcakes while others are made of miniature cakes. The one thing these delicious concoctions have in common though is: icing.

Whether used as a filling or for decorating, there is no doubt that the cake won’t be as special without it. While bakers can identify what kind of icing the cake is covered in with just one look, the majority have no idea, their curiosity unquenched. Here are a few types of icings used for cakes and yummy pastries, as well as how to make them.

Buttercream Icing

What may be the most common icing of all is the buttercream. This mixture has covered numerous cakes for different occasions, such as weddings, birthdays and anniversaries. From this basic recipe, you can create hundreds of flavors ranging from the classic chocolate to the strange but delicious strawberry margarita.

To create this frosting, you’ll need 3 cups of powdered sugar, 1 1/2 teaspoons of vanilla extract, 2 tablespoons of milk and a third cup of butter. Mix the sugar and butter together with an electric mixer set on low. Turn it off then pour in your vanilla and a tablespoon of the milk and stir. Next, blend together the remaining milk until your icing is smooth.

Marshmallow Icing

Soft, sweet, fluffy and fun to stuff your face with—aside from cotton candy, the marshmallow comes to mind when these words are mentioned. Of course, these days it isn’t just a sugary confection anymore but an easy way to frost your baked goodies at home.

In a double broiler, beat your egg whites, corn syrup and water until thoroughly blended. Place this pan over boiling water, making sure the bottom does not hit the water. Once again, beat the mixture until the mixture can form solid peaks once the beater is removed. Move away from the heat and mix in the marshmallows until they have melted. Voila, a delicious marshmallow icing.

Cream Cheese

Aside from Chocolate, one of the most popular flavor today for pastries is Red Velvet. This gorgeous scarlet beauty has gained popularity in recent years not just because of its rouge coloring but also because of its delicious, cream cheese icing. We’ve got a recipe that’s so delicious, you just might be tempted to lick the bowl.

Prepare 8 ounces of cream cheese (at room temperature), half a cup of unsalted butter (at room temperature), a teaspoon of vanilla extract and a cup of sifted powdered sugar. In a mixing bowl, cream the cream cheese. When it’s soft enough, slowly mix in the butter until smooth. Blend in the powdered sugar and finally, the vanilla.

Confectioner’s Sugar Icing

Cakes aren’t the only thing you decorate with frosting; cookies need some loving too! This three-ingredient icing is so easy, even kids can make it. This is best for sugar cookies and need at least 24 hours to harden or dry.

Grab a cup of powdered sugar and 2- 2 1/2 tablespoons of milk or water. In a small bowl, mix these two ingredients together. If you want a thicker consistency, lessen the liquid. To make it colorful, add in a few drops of food coloring. Place the mixture in a plastic piping bag and decorate away.

Chocolate Frosting

Everyone loves the classic chocolate frosting. With this easy-to-make recipe, you can add depth to it by adding some espresso powder.

To create this, first gather 10 ounces of roughly chopped and bittersweet chocolate, 1/8 teaspoon of kosher salt, ¼ teaspoon of vanilla extract, 1/8 teaspoon of instant espresso powder, ¼ cup of confectioner’s sugar, and 3 sticks of softened and unsalted butter.

Then, fill a medium saucepan with water and heat it to achieve a low simmer. Place a heat resistant bowl with the bottom down over the saucepan while making sure that it does not touch the water to create a double boiler. Add the chocolate to the bowl and let it cook while stirring it occasionally with a heatproof spatula. After the chocolate has melted, remove it from the top of the pan and quickly add in the salt, vanilla, and espresso powder. Let the chocolate cool but don’t let it harden.

Next, setup a stand mixer with a paddle attachment. Then, add the butter to bowl and beat it until it is smooth. Make sure that you scrape down anything stuck of the sides of the bowl. Turn the mixer on at medium speed and add the chocolate but only at ½ a cup at a time. With every addition of chocolate, make sure it is beaten until the mixture is smooth.

Once all the chocolate has been beaten in, turn the mixer off and add in the sugar. Make sure to sift it in evenly. Then beat the mixture again but start at low speeds and work your way up to medium-high. Beat it for 2 minutes or until the frosting is completely smoothed and thickened. Lastly, apply on your favorite desert.

Peanut Butter Frosting

This recipe is a great way to enjoy the taste of peanut butter in icing form without getting it stuck to the roof of your mouth.

For this, you will need 2 cups of creamy and salty peanut butter, 2½ sticks of butter at room temperature, 1¼ confectioner’s sugar, 2 tablespoons of honey, and 1 teaspoon of pure vanilla extract.

In a stand mixer, beat the butter in a bowl until it is smooth; use the high-speed setting. Add the peanut butter and beat this into the mixture as well until it is smooth. Be sure to scrap the sides of the bowl while doing this.

Then add the confectioner’s sugar and beat this in at a low speed setting. Work your way up to a medium setting too make the frosting smooth. Finally, add in the honey and vanilla and beat for about 2 minutes. The result should be a light and fluffy frosting.

Key Takeaway

Go ahead and try making these to add to the aesthetics and taste of your homemade pastries. If anyone asks what makes your baked goods so delicious, just tell them it’s all in the icing.

10 Guilty Pleasure Food that are Actually Good For You

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What are the guilty pleasure foods that are actually good for you?

Dark Chocolate
Popcorn
Pork Rind
Beef Jerky
Cheese
Chinese Food
Ice Cream.
Red Meat
Waffles
Red wine

Several celebrities tied the knot this year – through magazine and television coverage, we got to witness the union of our favorite public figures! Many people gushed over the wedding gown designs, beautiful ceremonies, and receptions. But a lot of people also salivated over the wedding catering. After all, there’s no better time to indulge in some guilty pleasure food than during weddings.

Surprisingly, there are some types of food that are thought of as unhealthy but, are actually good for you! The next time you are out celebrating a wedding or birthday of family or friend, remember that you don’t have to shy away from the following food:

Dark Chocolate

Chocolate has a reputation for being bad for you, but dark chocolate actually isn’t!

Sure, dark chocolate can contain caffeine and tyramine – the latter being a natural chemical that is associated with migraines; but it actually has other healthy ingredients as well. For instance, it contains flavanols, which are antioxidant properties that can help reduce the risk of heart disease and cancer. It can also help reduce bad cholesterol, as well as lower your blood pressure! In fact, a study was published involving overweight individuals and how consuming dark chocolate has helped decrease their blood pressure while improving their blood vessel health.

This yummy dessert also has cocoa, which can help improve your circulation and reduce your risk of developing diabetes.

Popcorn

Popcorn contains carbohydrates that might raise your blood sugar. But did you know that by changing a few things about its toppings, this can actually be healthy?

Forget the heavily flavored popcorn (extra cheese, anyone?) that you usually see in stands outside movie theaters. Popcorn without toppings is actually a snack that is high in fiber and low in cholesterol.

This snack contains phytonutrients, which allows for optimal cellular function and communication. Popcorn can also help you detoxify foreign substances in your body and build a strong immune system. Aside from that, it improves muscle function and helps create healthier tissues and organ systems.

Pork Rinds

People think that this snack is unhealthy because it is cut from the pigskin and then deep-fried. But, did you know that a 1 ounce serving of pork rinds is healthier than a pack of potato chips? Yes, an ounce of this delicious snack contains 17 grams of protein, 9 grams of fat, and absolutely no carbohydrates at all. That’s 9 times the amount of protein (and less fat) that you’ll get in a pack of chips!

Most of pork rinds’ unsaturated fat is oleic acid. This is healthy and can also be found in olive oil. Also, of its fat content, 13% is stearic acid. This saturated fat is considered harmless and does not raise the cholesterol level of your body.

Beef Jerky

Beef jerky is believed to be unhealthy because it contains a lot of preservatives and is high in sodium. In truth though, this snack is not only high in protein, it also doesn’t raise your insulin level! Insulin is a hormone that signals your body to store fat. Which means that this is an ideal snack if you are trying to lose weight.

Some beef jerky brands contain MSG and sodium nitrate. But there are some that use all-natural ingredients for a reduced total sodium content. When shopping, just remember to check the packaging to see if you are buying a chemical-free beef jerky or not.

Cheese

Cheese is actually a good course of calcium, protein, vitamins, and minerals. These make them the perfect topping to start or end any meal.

Also, certain kinds of cheese have beneficial bacteria that promote the growth of a chain of good fatty acids in your body. These cheeses are gruyère, gouda, cheddar, and parmesan.

Chinese Food

Although Chinese food has been stereotypically portrayed to be greasy, salty, and full of calories, there are actually guilt-free options to choose from. These include sweet and sour soup, chop suey, and even chicken and broccoli. Just avoid anything deep-fried or noodle dishes.

Ice Cream

Compared to other desserts, ice cream is actually low in calories. A half-cup of vanilla ice cream only contains 140 calories, 14 grams of sugar, and 7 grams of fat. To add a healthy touch to it while making it even tastier, try adding some fruit. Good choices would be a bowl of berries, apples, and bananas.

Red Meat

The World Health Organization (WHO) has labelled red meats as “probable carcinogens”, which has made people fear eating it. However, what people do not realize is red meats are actually good sources of protein, iron, and vitamin B12. It can also help boost one’s metabolism. The key is to eat it in moderation.

Steaks, in particular, are a healthy alternative to processed meats like hotdogs and sausages, which contain preservatives, sodium, and nitrates.

Waffles

The tradition waffle is actually made of only eggs, milk, and flour which are not known to cause any nutritional harm. It is only when it is drowned in butter and syrup that it becomes unhealthy. Avoid adding these to your waffles and you have a snack that is low in fat and calories.

Red Wine

This may get you intoxicated, but it will do so in a fun and healthy way. The U.S. Dietary Guidelines state that drinking red wine daily (1 glass per day for women; 2 glasses for men) can slow down aging, reduce the risk of getting breast cancer, and prevent dementia. Just make sure that it is sulfite-free.

Key Takeaway

It turns out that a lot of foods that we have always perceived to be unhealthy are actually healthy. Now, you can eat dark chocolate, popcorn, pork rinds, or beef jerky without feeling guilty!