Thursday, January 14, 2010

candied orange peel

Candied citrus peel is so classy, and apparently easy enough that a pyro-saccharo-phobe like myself can't botch it. I've been enjoying it chopped up in my granola, and think it'd be really sexy in some muffins or scones. Annnd I don't think you can feel much more industrious and circle of lifey than using the rind of the fresh squeezed orange juice you just made.
How to do it:

1. Cut 3 oranges in half. Juice.
2. Use a spoon to scoop out the leftover orangey membrane, so you just have the rind. Easier than it sounds.
3. Cut into 1/4-in strips
4. Heat 3c sugar + 1c water to 230F (important! use a thermometer)
5. Stir in strips and cook till rind looks translucent, and all candy-like. Approx 30-60 min.
6. Lay strips out on cooling racks on top of cookie sheets, not touching, until they dry out. Overnight seems to work.

Sunday, January 3, 2010

romanticizing wine

Sun-kissed hills of grapes of ancient lineage. A purple-footed Frenchman in the back stomping grapes. Orange safety vests. Oh, yes.

I got a little food scientist insider tour of a Beringer Winery, one of the mondo companies that turns out vino from all over the world under many different labels. Given my poor understanding of winemaking, the finer details of this tour didn't exactly stick in my memory, but here's an interesting glimpse beyond the tasting room with what I vaguely recall to be going on.
Piping in the juicy juice.
Ammonia is pretty sweet at getting really cold then absorbing heat from warmer things (ie. pipe of wine) to keep things nice and chilly.Rows of fermentation vats. All outside, interestingly enough.
Pumping some of the nicer wine into casks for aging. Cheers!

double your pleasure

Now that I think of it, the steam in Catalina Coffee's logo kinda resembles... gametes. Mmm...