UND-Pilsa Blog

Do you want a vacation that is truly unique? Fancy somewhere with a beach and sailing opportunities, plus the cuisine and ambience of a metropolitan city. A perfect vacation that provides all of this is a trip to the French settlement of New Caledonia, located about halfway between Fiji and Australia.

As New Caledonia is situated further south than many of the other islands of the South Pacific, its climate benefits from southeast trade winds, plenty of sun, and balmy weather. If a sailing holiday is what you are thinking to have, New Caledonia is located in a part of the Pacific that has the largest coral lagoon in the world. Sailing charters are freely available and with the aid of the trade winds you can sail out of the capital city of Noumea along the coastline, past numerous small islands that dot the ocean around the New Caledonia. The island also offers other outdoor activities such as scuba diving, snorkeling, horseback riding, canoeing, and kayaking.

If you were hoping for a gourmet holiday, you can get everything you could want on New Caledonia. New Caledonia’s capital, Noumea, widely known as the Paris of the Pacific. Noumea boasts fine gourmet French food and wine along with the other benefits of a active cosmopolitan town. Some of the world-class restaurants in the South Pacific can be found here. Claimed by the French in 1853, New Caledonia has a distinct French influence when it comes to food.

There are great deal of restaurants, ranging from sidewalk cafes to elegant bistros. French cuisine is easy to come by, but other selections include Indonesian, Chinese, Japanese, Spanish, and African food. Seafood is a specialty of the Island, including spiny lobster, prawns, crab, and mangrove oysters. One of the national dishes is Bougna, which is fish or chicken, mixed with sweet potatoes and bananas wrapped in banana leaves and then steamed covered in sand on hot stones. For the adventurous traveler on a gourmet holiday, you can try a dish popular with the locals, bat stew.

New Caledonia is the holiday destination you want to be: a sailing holiday, a gourmet holiday, or a time to just relax by the beach.

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It is a fact that many haunted houses are commercial, with their sound effects (scary giggles and weak stair creeking galore) and the many underworld animals stalking around who look more than barely like your neighbors. Throw your friends and kin a break from the average and host your own wonderfully horrific, haunted house party. Our ultimate guidebook to beverages and ornamentations for your shindig will help you through it all, from frightful commencement to a terrifyingly brilliant finish.Give a ghoulishly great time!

Plastic spiders look pretty earthy and have extra long legs, which make them effortless to stick on to items.

Dim the lights. Darkness is oftentimes much more frightening than anything you can see in the light, so do your best to extinguish unnecessary lights and rely on wax lights and window light. A Couple Of skull candles set on high surfaces (to more expeditiously cast shades) along with a black candelabra will go a long way.

Have you ever marvelled why horror film heroines are incessantly so cold? Because they’re skulking around vacated buildings and cemeteries!

Copy the feeling by changing the temperature to a (slimly) colder than average. To make the room look cooler and more like a graveyard, try purchasing a fog machine. Simply turn it on and your home is immediately a creepy, late night graveyard.

Cue the sound effects. Utilize conventional sound effects in a ironic nod to haunted houses, or go the unpredicted road and download some tracks from a terrifying flick soundtrack. You can also fuse in popular music when preparing a playlist to complement your Halloween party ideas.

Get Hold Of the Spirits

Hold a seance in the middle of your cemetery to get in touch with the spirits. Make the ideal festive atmosphere by lighting candles around the area in a circle for a creepy radiance. For hints on making a seance, check out the “How to Give a Seance” guide.

Alternately, exercise a Ouija board so spirits can spell phrases and responses to your queries. It has a greater ‘reply rate’ than making a seance, since the vigor between the participant’s digits will stimulate the planchette to move and arouse a reaction.

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The city of Melbourne has some fantastic hospitality service and has some fantastic places to wine and dine. I have migrated here for more than 6 years, I have been fortunate enough to have savored some of the top-quality dishes from diverse cuisines offered by eateries in Melbourne.

I have been a big fan of Japanese food and culinary art for a long time. Since living in Melbourne, I have tried many japanese eateries and have sampled numerous dishes that they have to offer. Some great and some bad, I can frequently tell if the food is good by the individuals working the restaurant. I have made a good presumption that if the eatery is ran and operated by Japanese, the food that it produces is dependable.

There are many other Japanese cuisine franchises in Melbourne which are not owned and operated by Japanese. The level of service and quality of food that it creates are just astonishing. Yes, the price will be more inexpensive but the legitimacy of the taste and the level of service that you are getting is bad. If you are serious about Japanese food, take the time to explore and ask around. You will often find that there is a Japanese restaurant just around the corner from you that you have not noticed.

I find myself dining in this particular restaurant in Melbourne more often these days ? Takumi. They is located handily in the city and is accessible by public transportation. They differentiate themselves from the rest buy serving a fusion of modern japanese dishes with the main specialty of wagyu beef.. They are fully owned and operated by a Japanese family and the level of service that they have provided me is remarkable. They offer a unusual style of barbeque dishes with their state-of-the-art smoke-free barbeque tables.

So, if you are visiting Australia, be sure to take the time to explore and visit the many Melbourne Japanese restaurant.

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It’s time to huddle up with my party ‘pass’port advice and score a formula touchdown with your fellow fans! The point of essential tailgates is to see the action, snack on essential food and cheer your team on while having a great time with your allies.

Whether you’re heading to the sports stadium or cheering from the ease of your home base, my pre-game program will make sure you make the required supplies to make the most of the party.

Here are some tips to follow to ensure a good tailgate experience. Football Field gourmets are fired up and prepared to grill in sports stadium parking lots all over the nation.

Special food for somebody thirsty for activity. Here are some good menu ideas to inspire tailgating recipes. These food ideas are all good for checking in advance so they can be carried to the game for your tailgate party.

The Bill Of Fare For Your Football Hunger

Cozy Soup
Sausage Tomato Soup is comforting and healthy and can be fixed up ahead of time. Then, just heat and pour into a thermos bottle before heading down.

Roast Treats
Boys love their playthings and a movable grill is no different.
Have one to tailgate and fix up a basic combo of hamburgers and bratwursts. Don’t forget to take buns!

Hot Toppings

* Pack up crumbled bleu cheese for the hamburgers.
* Sauté a cubed apple and an onion in oil, salt and pepper for your bratwurst.

For your game day food, make sure to take on all of the basics: beefburgers, hot dogs, crisps with dip and easy snacks. Pack all the meat and condiments in a tremendous cooler so nothing foils, and don?t forget to take a grille to prepare your meal on. Move your allies with our recipe for an four layer dip, which merely involves layering mashed black beans, a delectable chipotle salsa, cool guacamole and a layer of cream cheese. Make sure to carry two large bags of potato chips to satiate all the fans of this fabulous dip.

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Rioja - without a doubt Spain’s most celebrated wine and the region itself has fast become one of the best known and most prestigious in the world. The wine producing area itself is located in central northern Spain and includes the la Rioja region as well as the neighbouring provinces of Alava and Navarre. The growing region can also be classified in another way into Rioja Alta, Rioja Alavesa and Rioja Baja. It is the Alta region that is famous for creating the best wines. A lot of the wines produced have traditionally been blends of grapes from all three areas but demand has increased for more “single zone” wines in recent years.

A hint at the pedigree of the region can be seen by the fact that it was assigned DO (designation of origin) status as long ago as 1925, and, in 1991 received the coveted DOCa (Qualified designation of origin), a higher category reserved for wines that have maintained a high level of consistent quality over a long period of time. Not many wine regions have this status and Rioja is indeed in illustrious company on this exclusive list.

The growing region itself is centred around the 40km (25 miles) wide Ebro Valley with 62,000 hectares of vineyards packed into the area. The grapes are planted on terraces that can reach as high as 700 metres in altitude. The soil is perfect for viticulture - a blend of sand, limestone and clay, slightly alkaline and with the necessary supply of water needed for the nurture of the vines throughout the summer months. The climate is also ideal with protection coming from the north and south from the Sierra de Cantabria and the Sierra de la Demanda respectively. Mild temperatures and a high annual rainfall help to provide the perfect grape growing conditions.

There are seven main grape varieties recognised by the DOCa Rioja - tempranillo, garnacha, graziano and mezuela take care of the red wines and viura, malvaisa and garnacha blanca formulate the white whine line up. Tempranillo is the most famous of these varieties and one of the most celebrated in the world - its complexity and versatility of flavour forms the basis of Rioja’s reputation and it also grows and develops with aging. Some “bodegas” (wine houses) have begun experimenting with Shiraz and Cabernet vines and although they’re not allowed to be added to Rioja’s as yet it is this willingness to adapt and develop that places the region in such a strong position.

Rioja has certainly felt the challenge from the new world wines over the last decade or so with vast vineyards and equally vast marketing budgets attempting to topple the old guard from France and Spain from the top of the perch. Public demand for more robust and fruity wines has meant that the producers from Rioja have had to adapt. Traditionally a more subtle and delicate wine, Rioja producers have changed the grape blends in some of their wines to meet the ever changing market and these changes have been met with success. Sales of Rioja have doubled in the UK in the last four years and the Brits are now the biggest consumers of the wine outside of Spain.

The future is looking bright for Spain’s most famous wine, investment in technology and resources in the region is high and the producers are all looking to the future to make sure that Rioja maintains its place at the forefront of the red wine world - this blend of innovation mixed with the tradition that is inherent within the region should stand the producers in good stead.

Mike McDougall has five years experience working as a travel writer and marketeer. He is currenlty working to provide additional content for Babylon-idiomas, a Spanish language school with an excellent presence in Spain and Latin America.

This work is covered by a creative commons licence.

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So you’ve decided to take a large step, and move from wine lover
to wine connoisseur. You are going to buy a wine cellar. This
guide will give you all the information you need to make this
purchase.

Wine Bottle Storage
The ideal location for
storing wine is a dark, draftless area that stays at a constant
50-60 degrees, with 60-70 percent humidity. The bottles should
be kept on their sides to keep the corks moist, and should be
exposed to limited vibrations. This will ensure that you will be
able to keep bottles at their best for years to
come.

One thing to consider if you decide to
purchase a large wine cellar: make sure the unit will fit! This
sounds obvious, but many times stand-alone wine cellars are much
wider than a standard door. Another thing to think about is
weight. Consider not only the weight of the storage unit, but be
sure to calculate 3 pounds each for a standard bottle of wine.
You might not want to store your wine upstairs. This is another
reason that wine is typically stored in a cellar.

Types of Wine Cellars
If you are lucky
enough to live in a house, maybe you can use the existing cellar
or a spare room, or have one built. Just be sure not to skimp on
building materials - it would be silly to have 400 bottles of
wine crashing to the floor because you wanted to save a few
bucks on thinner wood. Also, be sure the condensation will be
able to evaporate; otherwise, the humidity will increase beyond
ideal levels.

Consider the cellar as an investment.
If you
don’t have a large amount of space, you can buy a freestanding
wine cellar. While not actually a cellar in the traditional
sense, these are large units that can be stored in a house or
apartment. They are available commercially for a wide variety of
prices. Always consider where you are going to be storing the
wine. If it will be kept in your home, you will not need to have
as much insulation or as strong of a cooling unit, but a unit
kept in the garage will have to be much higher
quality.

Building Your Own Wine Cellar

The best location for the cellar is below the level of the
house. If your basement has outside walls, keep in mind that
north-facing walls will get the least amount of light. Some
smaller crawl spaces may not work very well if they experience
extreme changes in temperature. The same goes for a garage. The
first floor of the house can also be used, and as long as the
house stays at a fairly constant room temperature, the cooling
unit will not have to work too
hard.

Framing
The first step in
building a wine cellar is the framing. The outer walls of the
basement or room should be framed with 2″ by 6″ wood studs. If
the floors are cold, use 2″ by 4″
studs.

Insulation
The next step in
the creation of a wine cellar is insulation. The room needs to
be kept at the most constant temperature possible. The best type
to use is sprayed 2 pound polyurethane, although less expensive
methods can used, especially if the cellar is on the first floor
of the house. Once again, consider the cellar to be an
investment.

Doors
Don’t forget about the door! It needs
to have weather stripping and also be insulated. Otherwise
all the work done to insulate the walls will be
wasted.

Drywall
To finish the walls,
use a drywall that is resistant to moisture. Other wall material
can be used, but make sure that it will not soak up moisture and
that it will not impart an odor on the wine.

Racks
Don’t leave the design of the racks
until the end. Start first with this design to make sure that
you have enough space for the number of bottles you’d like to
store. A good place to start would be to look at the smaller
racks available at your local wine store. These will give you
ideas on the design you would like. Once again, make sure the
construction is sturdy enough for the weight of the wine.

Temperature and Humidity and Wine
As
mentioned before, the ideal temperature for wine is between 50
and 60 degrees. If the temperature is too high, it will spoil
quickly. If it is too low, it will not age properly. If the
temperature changes often, the cork will expand and contract.
This may lead to air getting into the wine. Keeping this in
mind, never buy wine chilled at a store, as you have no idea how
long it has been that way. Also, don’t keep wine in your own
refrigerator for more than 1 or 2 days.

Humidity can also damage wine. If the humidity is too low, the
cork can dry out. While a tipped bottle will keep one side
moist, the rest of the cork can become cracked and brittle.

Also, ensure the wine will be kept in a dark place, away from
vibrations. Colored bottles help keep the light out to some
extent, but don’t rely on the bottle to keep the light out.
Movement may cause the bottles to shift. Wine needs to stay in
contact with the cork so it will not dry out and crack, so limit
the movement the bottles are exposed to.

Wine Cellar Cooling Units
After you cellar
is complete, you can purchase a commercial wine cooling unit.
Many of these work similarly to a window AC unit. They vent
through a wall rather than being installed in the ceiling.
However, if you are below ground or for some other reason cannot
use a window unit, there are commercial units that can be
installed. These are slightly more costly, but work well in
those situations.

Every wine has an ideal aging time. If your wine cellar is built
properly, it will keep your wine for years to come.

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The avocado is a pear shaped fruit that can also be known as an alligator pear. Avocados are grown in warm temperate climates with the average avocado tree producing around 120 avocados a year.

Avocados have a tendency to turn brown or oxidize once sliced. To prevent this from happening squirt lime or lemon juice on the avocado after it is peeled. The citrus juice acts as an antioxidant and prevents oxidation of the avocado flesh.

An average sized avocado contains around 5 grams of fat per serving with 60 percent of that fat being monounsaturated fat which is considered a good fat. Monounsaturated fats like that found in avocados can help to reduce the risk of heart disease.

Avocados are also dense in dietary fiber and packed full of nutrients. When you eat an avocado you are getting vitamins B6, vitamin C, vitamin E, potassium, folate and phytochemicals that are known to help fight some forms of cancer and other chronic illnesses.

Avocados have a wide range of uses from the common dip guacamole to sandwiches and can even be found as an ingredient in milk shakes in Brazil and Vietnam. Sushi chefs use avocados in California Rolls while in the Philippines avocados can be found in dessert drinks made with milk and sugar.

When shopping for avocados buy fruit that that yields slightly too gently pressure and reserve the firm fruit for use later during the week. Color can not be used as an indicator of ripeness. Some varieties of avocado remain light green in color even when ripe.

If you want to speed the ripening of firm avocados place them in a paper bag and leave it on the counter for a day or two. When the avocados ripen simply cut the avocado in half length wise and remove the pit. Then peel the skin with your fingers or a sharp knife and eat immediately.

Shauna Hanus is a gourmet cook who specializes in creating gourmet recipes. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. Sign up for her newsletter and learn more about Gourmayeats Weekly Recipe Club at http://www.gourmayeats.com/recipe.html

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With Valentine’s Day just around the corner, isn’t it about time
that your treated your significant other to some chocolate? For
a change, try a really respected brand, take your time, and
concentrate on the whole chocolate experience.

So here are some guidelines for what to look for in chocolate,
but be forewarned, eating *really* good chocolate trains your
taste buds to identify mediocre chocolate. Once you’ve tasted
the good stuff, there’s no going back…

Appearance

The chocolate should be smooth and shiny. If there are white
blemishes on it (known as bloom), it could be a sign that the
chocolate was not properly stored. It could be that the
chocolate was warmed to the point where it melted or it was
stored in a moist refrigerator. A little bit of bloom shouldn’t
affect taste much but the texture won’t be as smooth. If you’re
paying for good quality chocolate, you should make sure that
it’s being treated right.

Snap

Try bending the chocolate. It should break off with a clean
snap. If it bends, it probably means that the chocolate maker is
substituting vegetable oil for cocoa butter, which lends
chocolate its magically smooth texture.

The Percentage/Darkness

The main ingredient in chocolate is derived from the cacao bean.
A lot of the time you’ll see a percentage sign on the chocolate
package that tells you how much cacao is in the chocolate. The
higher the percentage, the more bitter the chocolate will be.
Darker chocolates usually have a higher cacao percentage.

The percentage to choose is largely a matter of taste, but to
taste the complex flavors of good chocolate, I would aim for
above 60% cacao. This level is often called semi-sweet.

Chocolates that are above 80% are pretty bitter and not as
accessible to casual chocolate lovers.

Tasting (Finally!)

Take a bite of the chocolate, and let it slowly melt on your
tongue. The texture should be perfectly smooth with no hint of
graininess. The flavor should last long on the tongue and be
pleasant all the way down. This long “hangtime” allows you to
search for other secondary tastes. Is it nutty? Is it fruity? Is
it woody? Tasting great chocolate is similar to wine tasting in
a way.

With cheaper chocolates, I find that that their lower cocoa
butter content makes for a less smooth texture and a shorter
lasting flavor. Worse, preservatives often lend an unpleasant
aftertaste.

With a little practice, you’ll be able to spot bad chocolate
instantly. It’s both a blessing and a curse; you might not see
supermarket chocolate bars quite the same way anymore, but
you’ll be in nirvana when you get a piece of high-quality
chocolate.

Recommended Brands

This is not an exhaustive list of good chocolate makers, but
they all make premium chocolate and are not too hard to find in
the US.

Callebaut
Cote d’Or
Dagoba
Domori
El Rey

Ghirardelli
Green & Black’s
Lindt
Michel Cluizel

Scharfen Berger
Valrhona

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