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Category Archives: Report By Robin

Soft Cheeses Visited

24 Tuesday May 2016

Posted by Bob and Robin in Boise Food Adventures, Cheese, Food, Food Photos, French Foods, Party Time, Photos By: Bob Young, Report By Robin, Soft Cheese, What's For Dinner?, Wine and Cheese

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Soft Cheese


Home Winemaking 101 - Main EventRobin wrote this wonderful explanation particularly for the TVWS (Treasure Valley Wine Society) Board, but I think it needs to be read by a wider audience. And, she is certified in cheese knowledge. There is a photo at the end of the article of the cheeses she is talking about. Enjoy!

“Triple Cream Cheeses
for
TVWS Board mtg. May 24

USA Cowgirl Creamery Petaluma and Pt. Reyes station – Organic Mt. Tam
$29.99/ lb Cows milk

French St. Andre Triple Cream Brie from near Burgundy, France
$14.99/lb…. Cows milk

La Tur Caseificio dell Alta Langa, Italy
Pasteurized Cow, Goat and Sheep 3 milk Soft ripened cheese.
$25.99/lb

Bread $2.49 Grapes $8.50 @$3.99/lb

Broadbent Selection NV Vino Verde $8.99

Macedon 2015 Pinot Noir – Macedonia north of Greece. $14.99

Americans consume 33lbs of cheese/year
There are 2000 varieties of Cheese first made ~ 8000 BC. Some Milk was stored in the stomach of an animal which added rennet and by jostling the milk separated into curds and whey. Animal sources of milk include not only cows and goats, but also sheep, water buffalo, yaks, camels, horses and reindeer.

Styles:
FRESH: cream cheese, ricotta, mozzarella, feta, chevre.
SEMI SOFT: provolone, gouda, port salut, havarti, fontina, raclette, comte.
SEMI HARD: cheddar, edam, swiss, gruyere, emmental, parmesan, asiago? Pecorino Romano.
WASHED RIND: munster, limburger, tallegio, salt brined and bloomed rind – Brie, Camembert.
BLUE: Maytag, Gorgonzola, Stilton, Roquefort.
Accompaniments: grapes, dates, nuts, figs, herbs and pepper. ”

“A meal without some cheese, is like a beautiful woman with only one eye.” (Brillat-Savarin 1700’s)
“The moon is made of a greene cheese.” (John Heywood 1546) But in 1546 greene meant unaged, not green in color.

24May2016_1_Robin-Soft-Cheeses_Good

And here’s Robin’s information on Cheese Tasting –

“

CHEESE TASTING BASICS

Observe: color, texture, shape, condition. Descriptors: smooth, rough, sticky, downy, soft, hard, creamy, grainy, cylindrical, wedge, crumbs, slices, moist, dry.

Olfactory: smell the aroma: fresh, milky, fruity, mushroomy, earthy, floral, toasted, spicy, nutty, cauliflower-like.

Taste-slowly sample to release flavors. Consider flavors, textures and any lingering aftertaste. Descriptors:acidic/sharp/ tart, sweet, sharp, salty, bitter, creamy, yeasty, malty, fruity, robust, caramel, custardy, toasty, peppery, zesty, spicy, tangy. Texture: open or closed, soft, hard, firm, gritty, grainy, crumbly, chalky, springy, smooth, meaty.

Take notes: use a simple point rating score system. ie: 0-4 for poor, ok, good, great, sensational.

With wines look for a: compliment – Brie with sparkling , contrast – Blue with dessert wines, or clash – Blue with red table wines may leave a metallic aftertaste.”

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Detoxing From Sugar

23 Saturday May 2015

Posted by Bob and Robin in Interesting Information, Photos By: Bob Young, Recipe By: Robin Young, Report By Robin, What's For Dinner?

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detox, sugar, sugar detox


23May2015_1_Robin-Working-On-Blogs_Trimmed_TransparentSince Robin does a lot of blog work “behind the scenes”, like researching topics, “White-Out Editor” and topic stimulation, it is time – past time – that she has her own By-Line Photo! Ta-Da! Here it is. Whenever you see this photo, you will know that she has done 99.99% of the research for this article. She makes a very good and refreshing drink from 2 cups Blackberries and 12 Fresh Sage leaves in 1 gallon of water. We use a Sun Tea maker. Muddle the blackberries a little to release the flavor and color. Leave the sage leaves whole and on stems.

“Trying to detox from sugar?
Here are 9 surprising facts you need to know, if you’re trying to do just that!

1.) Sugar is addictive
Research shows that sugar and sweetness can induce rewards and cravings that are comparable in strength to those from addictive drugs. Yikes!
While this may sound super-duper scary, it’s important to know so you:
A) Have a sense of why it’s so important to ditch the white stuff;
B) You have an inkling that your sugar detox will be a process (but no fear, you’ll most certainly get through it).

2.) There are 4 grams of sugar in a teaspoon of sugar
When you’re looking at a food label, check out the grams of sugar on the label. For example, if it says there are 22 grams of sugar per serving, that means there are 5.5 teaspoons of sugar per serving. You most certainly want to read labels of the biggest sugar-sucking culprits: cereals, granola, condiments, bread, snack items … basically, anything packaged. Your best bet is to always go with real fresh whole foods (think fruits, veggies, whole grains, beans/legumes, poultry, and meat).

3.) Fruit, veggies, and dairy naturally have sugar
Fruits and veggies naturally have some sugar in them, and veggies have even less naturally occurring sugars than fruit. When you’re trying to detox from sugar, it’s important to fill up on a ton of vegetables. Their fiber and water content (plus good-for-you antioxidants) will fill you up, without filling you out. A simple motto to keep in mind for every meal/snack is “produce and protein are musts.” The protein food (tempeh, seafood, fish, poultry, beans/lentils, eggs, nuts/seeds) will keep you satisfied and help your blood sugar stay stabilized, especially when paired with fiber-filled fruits and/or veggies.
As far as dairy goes, if it works for you, keep it plain. Dairy naturally has sugar in it from the milk-sugar lactose. But, once you start getting into flavored yogurts, you’ll start seeing way more sugar than normal, so read the ingredients and keep your dairy simple, plain, and natural.

4.) The serving size can add up
You want to check out how many servings are in a container. For example, in an energy drink we were looking at the other day, the nutrition facts label said there was 25 grams of sugar per serving. But, when looking at the number of servings in a can … there were two. That means, in total, there were 50 (whopping) grams of sugar per can – ew! 50 grams of sugar translates to 12.5 teaspoons of sugar in the whole can.
The World Health Organization recommends adults and children take in no more than 6 teaspoons of added sugar per day.

5.) Diet sweeteners do nothing for your diet
Don’t let marketing fool you! Check the ingredients for diet sweeteners: saccharin (Sweet N’ Low), aspartame (Equal), sucralose (Splenda), rebiana (Stevia). Although these guys are called “diet” sweeteners, they really do nothing for your waistline. In fact, studies show the opposite affect, associating them with metabolic syndrome, weight gain, and diabetes.

6.) Healthy fats are indeed good
The 80’s craze of low-fat and non-fat is so d.o.n.e. A serving of good fats from foods like, nuts and seeds, avocado, extra virgin olive oil, and omega-3 fatty fish at meals will help keep you satiated and your blood sugar steady, helping you detox from sugar.

7.) Stress management and sleep are super important
Stress and overwhelm can lead to sugar binges and the simple habit of eating for comfort. Dig deep to the root of your stress and see how you can alleviate the root (not just the symptom). For example, are you stressed due to email overload? Set clear boundaries and stop sending meaningless emails (don’t just try to work more to put a band-aid on the problem).
If you eat for comfort, make a list of all the other things that bring you joy and/or relieve stress and pull out your list as needed, so you have an immediate go-to when you can’t think super clear amidst stress.
Lastly, sleep is so important for weight management and cravings, so slowly start going to sleep earlier until you’ve found your perfect number of hours.

8.) Give your body time to adjust
When you’re first starting to cut out sugars, know it can take two to three weeks for your body to adjust, but once you break that point, trust us, there will be no going back! Your body will start to crave only fresh, whole real ingredients. If you need some help, check out this 10 Days of Real Food Pledge as well as Skinny Taste for awesome (natural) recipes.

9.) Liquid sugar is the worst
Sodas, sugary smoothies, disguised as health food, and caffeinated sugar bombs hit your blood sugar and body hard. Cut them out cold turkey ASAP. Hint water and hint fizz can (seriously) help to provide tasty water with no sugar or diet sweeteners – and absolutely nothing fake!”

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Cooking Oils and Their Use; Food Truck Locations

21 Tuesday Oct 2014

Posted by Bob and Robin in Captain's Shack, Cooking Oils, Oils, Report By Robin, Special Information, What's For Dinner?

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cooking oils, grapeseed oil


03Sept2014_1c_Wine-MeetUp_Flatbread_Robin_GoodRobin came across the good graphic on the different cooking oils and their basic uses. This is a good reference graphic if you want to keep it. Originally, the information came from World Market, Butlersguild.com, Martha Stewart, EmilyPost.com and Pinterest. Just one note: I have used the grapeseed oil, but you must remember that it will go “bad” – rancid – very quickly. Enjoy the graphic information!

wk_31_cooking_oil_chart

And as a side note, if you are in Boise and want to know where the Food Trucks are today, check this link out Boise Food Truck Locations. But if you are out of the area and want to know where they are in your town or city, just Look Here.

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Old Almo Creamery, Almo, Idaho

19 Thursday Jun 2014

Posted by Bob and Robin in Buy Idaho, Cheese, Cream Sauces, Idaho Dairy, Idaho's Bounty, Local Farmers Markets, Local Harvests, Local Markets, Locavore, Old Almo Creamery, Photos By: Bob Young, Report By Robin, Special Information, What's For Dinner?

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Almo, Creamline Creamery, Homogenization, Idaho, Idaho Dairy, natural


21sept2013_2_robins-bday-captains-shack_gumbo_getting-happyRobin came across this interesting post on the difference between homogenized and pasteurized milk. It is from Old Almo Creamery in Almo, Idaho. Here is a little about the creamery taken directly from their web site. Enjoy the reading and the information.

Old Almo Creamery is a family owned and operated dairy located in Almo, Idaho, in the shadow of the City of Rocks National Reserve. It is a third generation farm that has always strived to produce quality products. Our mission is to continue this tradition of excellence by providing fresh, quality dairy products to our local communities at affordable prices. We strive to maintain excellent land stewardship practices and efficient use of resources to ensure that this legacy can be passed on to future generations.
What We Offer
Our milk is natural, local, fresh, and creamline making it more like the milk you remember drinking as a child, with the cream floating on the top. It is slowly pasteurized in a vat, cooled, and then packaged in half gallon glass bottles. In addition to bottled milk, we offer a variety of cheeses, cheese curd and ice cream. We use great care to ensure the quality of all our products.

And here, also taken from their web site, is a little about their milk. From what I understand, you can order their products directly from the web site or see them at the Burley Farmers Market.

Why Creamline Milk?
Cream line milk is, simply milk that is allowed to be milk. Like the milk found on most store shelves, cream line milk is pasteurized. We do not, however, homogenize our milk. Homogenization is a process which breaks up the fat particles in milk so that they stay in suspension. The process of homogenization uses very high pressure to break down the fat molecules into particles so small that they can be dissolved into the rest of the milk. They lose buoyancy and thus, the cream never rises to the top of homogenized milk. We believe that homogenization diminishes the flavor and decreases many of the health benefits of milk.
Studies have shown that when fat molecules are forcibly broken up by mechanical means, an enzyme called Xanthine Oxidase is released and allowed to penetrate the intestinal wall. Once it gets through the intestinal wall, Xanthine Oxidase gets into the bloodstream and is capable of creating scar damage to the heart and arteries, which may in turn cause the body to release cholesterol into the blood as a means of protecting the scarred areas with fatty tissue. This can lead to Arteriosclerosis. When un-homogenized milk is consumed, Xanthine Oxidase is normally excreted from the body without much absorption. Our milk is also free of controversial growth hormones including rBST, and is free of animal byproducts. Cows were meant to eat plants not animals, thus the food they eat here contains no animal byproducts.

Milk is all natural — do you know where your milk comes from?

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Good Nutrition Guide

03 Tuesday Jun 2014

Posted by Bob and Robin in Baking, Captain's Shack, Cooking Programs, Dinner At The Captains Shack, Dinner With Robin, Happy Forks, Nutrition Label, Photos By: Bob Young, Report By Robin, Salmon, Seafood, What's For Dinner?

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copper river salmon, Happy Forks Nutrition, nutrition, nutrition label, nutrition labels


24May2014_1d_Sushi-Joy_Mango-ChickenRobin came across this interesting Nutrition Guide where online, you can make your own nutrition labels or just check to see the nutritional value of your meal. Look at Happy Forks Nutrition. Here is the nutrition label for Baked Salmon II, found in the recipes above. (This is not the recipe for the dish shown here.) I have also added a nutrition to our Green Tomato Relish to see how the program works with a large list of ingredients.

Nutrition label for Baked Salmon II made at Happy Foods.

Nutrition label for Baked Salmon II made at Happy Forks.

This is the nutrition label to our Green Tomato Relish.

This is the nutrition label to our Green Tomato Relish.

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Wine Meet-Up At Le Cafe de Paris

20 Saturday Apr 2013

Posted by Bob and Robin in Appetizers, Bistro, Photos By: Bob Young, Report By Robin, Special Dinners, Special Events, What's For Dinner?, Wine and Food

≈ 3 Comments

Tags

artichoke and spinach dip, cheese plate, mediterranean france


19April2013_1_Wine-MeetUp-Le-Cafe_AppetizersRobin wrote this good review of the Wine Meet-Up Group Party at Le Cafe de Paris in Boise yesterday. The photo here is of some of the appetizers we had. (Here’s a link to a good Slide Show.)

“Christian presented some diverse and reasonably priced wines from Mediterranean France – new to many. From the refreshing 2011 Picpoul Blanc- a perfect wine for oysters and other shellfish to an oak aged white with great body – Doria 2009 from Luberon in the Languedoc, great with the artichoke dip. A beautiful 2012 100% Aramon Rose’ paired nicely with pate’ and will satisfy many summer culinary creations. The 2004 La Mascaronne from Provence shows the new blending styles of a Cabernet mixed with Rhone grapes – all the rage now for a serious lamb dinner wine and finishing the tasting with the huge 2008 Orca from old vines in Ventoux is a great match for BBQ’s yet to come.

A bit crowded, but just the right mix of interesting people at our end of the table. The appetizers were creative crostini with a fresh tomato and basil mix, wonderful bread from Gaston’s Bakery in the basement with a hot cheesy artichoke and spinach dip, I enjoyed a slice of Mathieu’s especially flavorful pate’ with cornichons and mustard and who stole my cheese? By the time the cheese plate arrived at our end of the table, there were a few craisins and nuts and only two skinny slices of Brie!

We ordered a salmon plate and a roast stuffed pheasant for dinner, but it took such a long time to arrive, that our seats had become nearly numb from the very uncomfortable chairs. We had out meals boxed ‘to go’. We love Mathieu and his concept of fine French dining, however he needs to buy some more comfortable chairs and stabilize the rocking tables.”

43.624890 -116.214093

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960 N Highway A1A, Jupiter, FL

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Mai Thai Asian Cuisine

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Richards Inn by Chef Richard Langston

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Sakana Japanese Sushi Bar

7107 W State Street, Garden City. (208) 853-4993 and they are open Mon – Thursday: 11:00am – 10:00pm, Friday and Saturday: 11am – 11pm, Sunday: 12 noon – 9pm

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Edge Brewing Company

525 N Steelhead Way, Boise, ID 83704 (208) 323-1116

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