San Francisco Restaurant Blog

There are three types of balsamic vinegar, authentic artisan balsamic vinegar (Aceto Balsamico Tradizionale), commercial grade balsamic vinegar and Condimento grade products which are usually a mix of the traditional and commercial balsamic products. However, only two consortia produce true traditional balsamic vinegar: Modena, which is located on the south side of the Po Valley and Reggio Emila which is in the Emilia-Romagna region of northern Italy. The term ‘balsamic’ is quite widespread among the general public and there is still an insufficient number of people who don’t know the difference between the products ‘balsamic’ and ‘traditional balsamic’.

The process of making the vinegar begins with gently crushing wine grapes and concentrating their juice over an open flame. This is then fermented twice to create the smooth and subtle sour taste. The liquid is then transferred into wooden barrels which is where the vinegar is actually made. As the volume evaporates and decreases, the maturing liquor is then moved to smaller barrels, where each barrel has its own special blend of aromatic flavouring woods.

The production of the vinegar will tell the story of true traditional differentiation. Aceto Balsamico Tradizionale di Modena and Aceto Balsamico Tradizionale di Reggio are the best examples of artisan style vinegar. These are true balsamics made in the traditional fashion in Modena and Reggio, with the method of production dating back over 1000 years ago. According to the Italian mandate, only this variety can be classed as ‘traditional’ balsamic vinegar.

There are very few cases, like with traditional balsamic vinegar, where its history is actually the product. The earliest ancient writings which mention the vinegar date back to the year 1046, when the Emperor of Germany, Henry II, travelled to Rome for the coronation stopping in Piacenca. From there he wrote to Boniface, Marquis of Tuscany and father of the famous Countess Matilde of Canossa, asking for a gift of special vinegar which he heard “flows in the most perfect manner”.

Traditional balsamic can be aged in barrels for as many as 75 years and has a smooth and almost honey-like taste and is less acidic and sweeter than commercial balsamic vinegar. It is a purplish brown colour and has a think and syrupy consistency. Both Modena and Emilia Romagana have consortiums that certify the quality and production of the balsamic vinegar, stamping it with a grade which indicates the length of time that it had been matured.

While this vinegar was used in olden times for medicinal purposes, today its consumption is linked far more tightly to quality cooking and to the enrichment of highly prestigious dishes. Traditional balsamic vinegar can be used neat to dress salads, to accompany antipasti dishes or it can be used in cooking to liven up mayonnaise, sauces and pastes. It greatly complements red meats, game or white meats. However, it should only be added to cooked food at the end of cooking, otherwise it loses its significant aroma. True foodies can actually recognise the individual characteristics of traditional balsamic, according to the ageing process and the type of wood in which it has been kept in over the years.

Sally Nightingale writes on behalf of GetOily which stocks a range of quality balsamic vinegars and olive oils.

When it comes to eating I have two weaknesses. The first is that I love sweets. The second is that I crave salty things as well. In today’s society, where emphasis is placed on eating natural and whole foods, my choices may not be politically correct. But what can I do? I am a prisoner of my passions.

If you’re like me, you may occasionally have an insatiable urge to snack on something wonderfully sweet, like white chocolate. If at the same time, you also have a craving for something salty as well, like pretzels, have I got a treat for you! The most delectable delight in the whole world is Funky Chunky Peanut Butter Pretzels. Let me describe them for you.

For starters the pretzels are thick and crunchy. And just on their own they make a great snack. But Funky Chunky has gone a step further…The pretzels are then drizzled with creamy peanut butter and laced with smooth caramel. Next they are drenched with dark, milk and white chocolate. Now you may think that the process ends here…but there’s more. For the final touch, the pretzels are sprinkled with a generous dosing of fresh roasted chopped peanuts. Pardon me, but my mouth waters just visualizing the process.

So imagine, if you will, the blend of creamy and crunchy, sweet and salty, all coming together at once. The culinary experience is beyond words.These pretzels create an incredibly chewy, chunky, peanut-buttery sensation on your taste buds. The memory will last forever.

Peanut butter pretzels make a terrific gift – for family, friends, or clients.And don’t forget to treat yourself to a little self-indulgence. You deserve your own peanut butter pretzel canister as well. These peanut butter pretzels are amazing. But don’t take my word for it… Try some Funky Chunky Peanut Butter Pretzels for yourself.

The http://www.PeanutButterPretzels.Info website: http://www.PeanutButterPretzels.Info, is a haven for lovers of incredible snacks and treats. If you share our passion for outrageously delicious munch foods, come by for a visit and see where to find the very best.

Raw honey is another food on the long list of raw foods that has been proven to be better for you than what is typically available in the grocery store. We have known for years that when you boil vegetables that they loose some of their nutritional value. The same is true for honey. Honey contains tons of vitamins and minerals as well as several byproducts including, bee propolis, royal jelly, bee pollen and wax. Honey also has the distinction of having antiseptic and antibacterial qualities innate in them. When it is heated and strained, (as most honeys are at your local markets) you loose not only those added nutrients but also the antibiotic characteristics. Basically it is stripped of much of the healthy benefits that give it it’s wonderful reputation.

The vitamins that are found in honey include B6, thiamine, riboflavin, niacin, and some amino acids. There are also several minerals including copper, calcium, iron, magnesium, manganese, phosphorus, sodium, potassium, and zinc.

When you consume raw honey vs. strained, heated or blended honey, you give your body a shot of all of these great vitamins and minerals as well as a quick jolt of energy. Raw honey has carbs that can increase energy and strength as well as increase your endurance. It is also been known to reduce muscle fatigue. Honey is the oldest most natural energy drink on the planet and it’s good for you too!

So what is so special about raw honey. It is the worlds oldest super food that not only can provide you with tons on health benefits, too many to mention here, and it tastes good too. Make it a habit to spread some honey on your morning toast, use it in your tea or even substitute it for sugar. However you choose to incorporate honey in your life you will reap the benefits of this truly splendid gift from our friendly neighborhood bees, just make sure it’s raw honey.

For more information on where to buy raw honey online please visit us at http://www.everythinghoneyonline.com

We have have been inundated lately with the green tea movement guaranteed to help you drop those extra pounds, give you more energy and increase your metabolism. It is sold everywhere and is promised to revolutionize your life. We have been through the blueberry and cranberry phase which were poured into every drink imaginable. I have noticed lately that it is pomegranate juice now, everything has pomegranate juice in it; cranberry, apple, orange and even green tea pomegranate juice. It is in granola bars, chocolate and even gum.

These phases come and go with a new one in its wake. Mangosteen juice has hit the market. It is from a tropical evergreen tree originated in Indonesia. The rind is a deep reddish purple and makes beautiful juice. It has properties that make it extremely desirable; nutrient dense, strong antioxidant, potential for lowering diseases, appealing taste and appearance and of course weight lose potential. It is a beautiful and interesting fruit.

It is rumored that Queen Victoria offered 100 pounds to any one that could deliver her a fresh mangosteen. As it is a tropical fruit and this would have been very difficult in her day. All these fruits do have wonderful potential for health, probably won’t cure cancer, but who knows it would certainly be a blessed relief from chemotherapy. The richer the color of fruits and veggies, the more antioxidants and more nutrients. I love to see what is next and what they do with it. Go ahead and drink your mangosteen juice but don’t forget your pomegranate and blueberry juice as well.

Xango (http://www.xango.com) is the first company to market a premium mangosteen beverage, XanGo Juice, to consumers worldwide. Ryan Coisson is a freelance writer

You can give your kids what they like to eat, yummy foods that are delicious and healthy. Teaching a child to eat healthy from the start will avoid a lot of problems later on as the child grows. Overweight children tend to have medical issues involving the heart and blood pressure and then there is the psychological factor as well, overweight children get bullied and mocked. You can prevent all of this as a parent by making sure your child eats the right kinds of nutritious food and leads an active life.

Parents can develop healthy eating patterns in children by being innovative and making use of some very healthy kid friendly recipes that use vegetables and proteins in combinations that provide for lower calorie, vitamin and mineral rich foods will teach a child to eat right and enjoy it. Whole grains are full of proteins but need to be served up as appealing fare to get children to eat the food and calcium rich foods are a must for the child’s bone development.

Busy work schedules and microwavable food have seriously affected the growing child’s overall growth and development, because bad eating habits make for nutrition less food. Parents tend to think that as the child grows these deficiencies can be made up for but that it is absolutely the wrong thinking. Right nutrition goes a very long way in making for a healthy child and the positive effects carry on into adulthood, helping defend against medical illnesses.

Children who are raised on nutritious foods adapt quickly to the food and don’t have any problem with eating it, but it is important to start them off right from the word go. Potato crisps are yummy but not nutritious, while fruit is tasty and good for a child. While it is true that it is far easier to whiz through the market picking up snacks and other munchies, it is well worth the time invested in shopping for healthy fruits and vegetables. Buy more fish, which is full of omega 3 fatty acids that are excellent for the body. Always check the child’s food pyramid for your food options and try as far as possible to stick to it.

Make sure your healthy kid friendly recipes include generous helpings of the daily recommended allowances of vitamins and minerals. You can get the vitamins and minerals chart to help you closely adhere to the necessary daily intake and make sure the food groups you buy cover all of them. Children who eat healthy, nutritious food seldom need vitamin supplements. Your pediatrician can help you make informed decisions about the food you give your child. Calcium, iron, zinc and fluoride, and vitamins A, C, D and K should be included in healthy does in the foods you feed your child.

There are several good books that you can buy, which provide healthy kid friendly recipes to help feed your child favorite foods that are healthy alternatives to high calorie diets.

Galen spends 48 hours on the Internet every day as the Online Marketing Manager of Mediafreaks. He is currently driving the online marketing efforts of various free online adventure games and commercial projects produced by the award-winning 3D animation studio based in Singapore and China. Galen is also known fondly as ‘The China Man’ by his colleagues as he spent years in China running the Mediafreaks China office.

When I was growing up, I often wondered about the vast difference in flavor between different cinnamon based products. Now I know why.

They aren’t from the same tree.

Oh, the trees are very closely related, and many people probably haven’t noticed the difference. The substance sold as powdered and stick cinnamon most often comes from the cassia tree, not the cinnamon tree. It’s also important to note that there are many varieties of cinnamon tree.

Real cinnamon comes from Ceylon. The rest comes from other parts of China and Southeast Asia. There are two reasons cassia is more common. First of all, it is more common than its relative. Second, it is usually stronger in flavor.

People who are diabetic should use caution with both forms of the herb. It can have a marked affect on blood sugar. In fact, three major clinical trials have been done using the bark to lower blood sugar levels. All three studies indicate it can be useful for that purpose. Please discuss these findings with your doctor before starting supplements.

There is another imposter likely hiding in your spice rack. While celery seed is precisely that, celery leaves do not come from the celery plant. (Which explains why they do not have the same flavor.) The leaves of lovage are used.

Fortunately, lovage is similar in flavor and action to celery. There are a few things to know about both lovage and celery. Parts of the plants can cause photosensitivity. In celery, it is primarily the seeds, where in lovage it can be both the leaves and the roots.

Herbalists have been using spices found in many kitchens for years. These remedies can also help you, if used properly.

For more information about herbal remedies, please see my site: http://healing-home-remedies.com/

Many generations of Southerners have contributed to the concept of Southern cooking by preparing large meals that could be shared by family and friends. This is one of the main reasons why these recipes are difficult to be put down in writing because most Southern cooks perform their magic through feel, taste and experience rather than by using a recipe. For Southern cooks, if it looked right and tasted right, that was all that mattered. They kept on tasting while cooking, and prepared the yummiest of dishes imaginable.

A blend of American, European and African food techniques have made Southern cooking what it is. From the Biscuit and gravy dishes of Oklahoma and the famous hams from Tennessee, to the Cajun flavors of New Orleans, Southern cooking is absolutely delicious and nowhere else in the world can you find such a vast and different range of flavors.

Southern Cooking, calls for a lot of oil and if you are very health conscious, its always better to use corn, safflower or olive oil instead of animal fat; because delightful as it is, southern dishes are not for the weak hearted literally, since all that oil can only weaken your heart more. The unique flavor that “screams” Southern cooking is the buttermilk and seasoning that is used when a recipe calls for milk. Another technique to the art of Southern cooking is the use of a cast iron skillet which is said to enhance the flavor of a dish.

A combination of Fried pork chops, fried chicken, green beans, turnips. Fried okra, and cornbread consists of a typical Southern meal where vegetables such as green beans are cooked until they are very tender and are almost brown in color while the okra is fried until it is almost burned.

Southern cooking does not call for bright colored vegetables such as those used in Chinese stir fries while bacon, onion and salt are used extensively for the purpose of seasoning. Although the unique taste of the southern dishes is attributed to its seasoning, it is believed that every southern kitchen has a secret ingredient that goes into their fried chicken which is like no other anywhere in the world. Only an authentic grandma from the south would know how to cook this world famous fried chicken.

While Southern cooking changes from region to region, It is important to remember that it requires special spices that are not available in the ordinary grocery store. These spices and seasoning is what gives the Southern dishes their unique and exotic flavor and is a ‘must have’ if you are preparing to learn the art of Southern cooking.

The South is also famous for its fresh and great tasting seafood. Southern seafood such as oysters, fried shrimp, crab, and crawfish are made into mouth watering dishes that goes splendidly with the hot sauces made with peppers, or the barbecue sauces which changes from region to region.

No article on Southern cooking would be complete if their desserts are not mentioned. The famous pecan pie, their bread pudding and banana pudding as well as the very special lemon icebox pie are just a few of the delicious deserts and puddings that the Southerners have contributed to the world. Most unfortunately however, these recipes known only by the grandmas of days long gone have followed them to their graves.

If you are hoping to treat your family to an authentic southern treat, follow these basic requirements, and try your hand at real southern cooking and watch with delight as your family asks for more.

Jayme Squier wishes that bunk beds were cool for adults. How much fun would that be? Jayme has written a quick site with reviews of bunk beds with slide, as well as bunk bed bedding.

As we are currently experiencing one of the deepest recessions of the past 100 years more people than ever are turning to home cooked meals rather than eating out or ordering pizzas. Many families are now cooking meals at home three times a day seven days a week. This requires a greater variety in the types of meals offered a number of recipes needed for this level of cooking. Yes you could get by by cooking the same couple of meals everyday regardless of what the meals were people would soon lose interest as their pallets would become dull and bored. So what is required is a good number of different kinds of cooking books.

Now at Williams-Sonoma or other fine specialty and cooking stores you will find that these cooking books can be rather expensive and can range anywhere from $25 on up to $100 or more per book. Some, like the Betty Crocker cookbook are practically a required stable for any kitchen. Some books will delve more into types of meats, soups, desserts, etc. while others will delve more into different nationalities and the general types of foods preferred or served in those countries or regions. For instance Thailand and Thai cooking tends to place an emphasis on hot and spicy foods, whereas other countries may specialize in all kinds of different kinds of cooking and flavors. All of these countries have interesting dishes and recipes that are definitely worth your time to check out.

The problem is that these books are not exactly cheap and if you wanted one from every country in the world you could spend several thousand dollars easily or more. Now as an alternative to the expensive cooking stores you can also go to places like Wal-Mart to get the same books for a little bit cheaper. A better alternative is to go to your local Marshall’s, Ross or T.J. Maxx as they usually have a very good selection of cooking books where the average price is one fourth of the original cost or less. So at these stores you could basically buy about four great cooking books for the price of one at Williams-Sonoma.

Then there is another avenue that should definitely not be overlooked. That avenue would be your local Craigslist and Freecycle. Both Craigslist and Freecycle are websites that are free to use the differences On Craigslist you sell items and someone else buys them and Freecycle is where they are given away for free. You cannot sell items on Freecycle. Generally things are harder to get on Freecycle do this free nature. As soon as something of value is posted as available on free cycle it is almost always gone. So you will definitely be better off searching your local Craigslist.

I have found many local church cookbooks for sale at fire sale prices on Craigslist. These books are usually sold as a part of church fundraisers for between $10 and $30. Usually on Craigslist I can pick these same books up there barely used for a dollar or two each. So for $20 and the gas to go and get them I can get 10 or more great cooking books loaded with awesome recipes that I know that my family and kids will love. Some of these have more of a holiday tint to them and others may specialize in desserts, but all are full of great recipes and ideas and I have never been disappointed picking up any of these ever. The secret is the little church ladies that over the years have picked up some amazing cooking skills and some would even rival or put the cooking chefs and stars on TV to shame.

So if you want to save some money on some great cooking books and take your cooking skills, recipes and meals to the next level or even if you just want to try something new, do not pass by Craigslist without giving it a try. It has definitely been worth my time and then some.

Melissa Maillie is a long time gourmet Italian cook with her own website loaded full of great, free recipes and cooking tips. For more great tips like this and free recipes be sure and visit – Great free cooking recipes and tips. Article provided courtesy of Hotcookingrecipes.com. A great example of the amazing recipes you will find at Hotcookingrecipes.com: heavenly 6 ingredient salad Be sure and check it out – you’ll be glad you did!

We’re in the thick of winter, and I’m still thinking about ice cream. Is that a problem?

Luckily, I know it’s not just me who enjoys eating ice cream year round. Many people keep a carton or two stocked in their freezers throughout the year, and I’m definitely no exception to that rule.

I’d like to suggest a few Haagen Dazs ice cream flavors to try out this winter if you haven’t had these yet. There’s nothing like a nice little sweet treat from what happens to be my favorite brand.

One that I’d definitely suggest checking out is the caramelized pear and toasted pecan flavor, which has exactly what it sounds like it’d have inside. The base ice cream is a vanilla, and the mix of these ingredients is simply delicious. If you’re a fan of the fruit itself, you’ll absolutely like this variety.

If you appreciate a minimalist offering, try out the brown sugar flavor. This is part of the company’s “Five” line of products, which offer the five simple ingredients of eggs, milk, sugar, cream, and one other that depends on the type. In this case, I’m going to recommend that you try out brown sugar. In this case, that fifth ingredient is brown sugar and boy is it great.

Lastly, toasted coconut sesame brittle is a newer flavor that you’ll probably need to have a taste for, since not everyone enjoys something with a coconut or sesame flavor. Still, it’s light, sweet, and refreshingly enjoyable.

Bon appetit from here! Try these out, and enjoy them all to the fullest.

When she’s not eating ice cream, Patricia writes about the bankers lamp at http://bankerslamp.org.

Many people, especially the inexperienced, feel very intimidated by the fact that they will be entertaining guests. Like most experiences in life, it becomes easier with time but even then, writing a list when entertaining will make the event so much easier to organise.

Have you ever found yourself in the situation where you have organized a party and found at the end of the evening or the next day, that you have not put all the food items out for the guests? It is something that frequently happens at parties. Hostesses and hosts usually get busy with guests and making sure everyone is happy or they get friends coming into the kitchen to help but who end up chatting and then everything becomes a muddle.

Lists make running your party successfully so much easier.

Firstly, I make a list of all the food I want to serve. Then I re-evaluate the list again and see if there is anything that can be deleted or added according to ease of preparation, too much of the same type of dish, likes, dislikes and color presentation. Lastly I organize the list into what order I want to serve the dishes. This is usually more relevant if you are having a dinner party. The finished list I put on the fridge!

Secondly, I look at what shopping I need and make a list. The shopping list as such could actually be a couple of lists instead of just one. I will most likely make a list for two weeks prior to the event for tinned and frozen goodies. Then a list for cooking for the week prior to the event and then a list for the last minute items that I will buy the day before or on the day.

Thirdly, I make a list for any drink supplies I will need.

If I am having a sit down dinner then I will also have a list of what I intend to put on the table and again, that is so handy if someone wants to help you set up. If you have lists you do not have to rely on your memory for running a successful party. It is so easy to get sidetracked by unexpected events prior to the day or even on the day when not everything goes the way it should.

If you have your list in full view for everyone to see it will make it easier for people to help you on the day. Plan your entertaining with lists and easy, but tasty recipes, and you will be “the hostess with the mostest”.

Copyright (c) 2009 Kaye Dennan

With over 10 years in the catering industry and as a working mum Kaye Dennan has put together an ebook “Easy Budget Meals 4U” so that busy moms can entertain with confidence. Just go to http://easybudgetmeals4U.com for more information and photos. Follow my blog for loads more tips at http://easybudgetmeals4u-blog.com.