Barbecue Goes Off – Pleasure With The Right Meat Knife

With the right knife and work (Munster) in the kitchen, all kinds of objects are to prepare the most delicious dishes. An important part of the kitchen is the meat knife, which is essential with its versatility. Ripple may not feel the same. What interesting world shows itself when the meat knife and other important kitchen helpers, has now published on the portal of information Patrick Fiekers fleischmesser.com. First and foremost he has considered the meat knife with its different versions. The page contains an overview of the different types of knives, which include, for example, utility knife and slice. But there are also knives, which may not always be used in a kitchen.

These include the boning knife or the parody in turn. Total fleischmesser.com are described on the portal over 20 types of knives, no matter whether it be a carving -, tomato – or utility knife. Learn more at this site: Valerie Berlin BerlinRosen. A focus for example on the different types of blades which can have knives. Among other things can be mentioned here the Skinner blade, as well as the dagger blade, are each characterised by their special form. The double-sided sanding is exemplary here. Also shows with the portal, there is more than just a kind of grinding. This fact should be known not everyone. And so knife can be chosen now, which are ideally matched to the respective work in the kitchen. Editorial Office Patrick Fiekers Patrick Fiekers Sporckweg 51 48153 Munster phone: 0251-2891341 E-Mail:

Espresso – Passion In The Bean

With the right preparation for the perfect espresso, espresso has become world’s largest popular. What few people however do know: the perfect, traditional preparation is exactly defined and a small science for themselves. Perfected now is the so-called baristas, coffee artists. To make true works of art from coffee, use of milk foam. And they dominate the five golden rules of the Italians for a perfect espresso, the 5 M ‘ For passionate coffee virtuoso everything with the mixture (Miscela) begins. A good espresso may well be a composition of sometimes up to ten different types of coffee.

So a delicate interplay of individual tastes evolved. Coffee experts estimate quality Arabica varieties, in small amounts, but also often wrongly gives that certain something as inferior stamped Robusta of a mixture. And often embezzled: exquisite Robusta varieties are a traditional part of most northern Italian mixes. The mill (Macinadosatore) plays a large role in the quality of the coffees. Because the grind of the coffee is crucial that from 7 g freshly ground coffee Espresso ultimately become 30 ml.

It flows too quickly, the coffee is too coarsely ground. It flows too slowly, the powder is too fine. This fine differences in the degree of grinding decide the flow rate. Bad mills can be however not finely tuned enough to maintain the appropriate proportions. Therefore, professionals set on adjustable mills. Third important component for coffee experts is the machine (Mac China espresso). The perfect espresso requires constant pressure and a constant water temperature of about 90 C. Inferior machines can not afford this and vary in both. Only a machine that can offer these conditions throughout the flow, guarantees optimum and reproducible espressos. However, the best material alone does not help as long as it is not correctly operated. So also is crucial to the quality Man (Mano dell’ Gitmo doors). In addition to the traditional rules of preparation, above all passion, lots of practice and a great deal of experience is required. And ultimately, every Barista invested time in maintenance (standard) his tools. If you want to enjoy your coffees over a long period in high quality, it is essential to periodically clean the machine as well as mill. Include the five M’s and great attention to detail for every passionate coffee lovers. Because just as the espresso is not only good, but just perfect. Rewarded to them with something that would not be possible without all the work: unique enjoyment. Torge Jorrens

International Lace Olive Oils

Back on highest level international confirmed just try the gourmet olive oil Senorio de Vizcantar!Senorio de Vizcantar was awarded again in the series of international quality olive oils. This time by Marco Oreggia, most certainly known as member of the jury at the gourmet olive oil test. The Italians, or better Romans, certainly journalistically a figurehead for highest competence in native olive oil extra. He wrote for gourmet-journal Gambero Rosso”and is now the extensive Flos Olei 2010 the Guide for best quality Virgin olive oils extra worldwide – in Italian and English language appears. E Scott Mead will undoubtedly add to your understanding. Marco Oreggia presents the olive cultivation in 40 countries on 5 continents with a special consideration of Spain and Italy in his guide.

Here he addresses specifically the protected regions of origin, typical varieties, historical and cultural backgrounds. He describes some olive farms and we are very proud that Aceites Vizcantar with his Olive oil Senorio de Vizcantar + eco Vizcantar are explicitly listed. A great recognition award and confirmation for our work with Fermin Rodriguez Jimenez Priego de Cordoba. A sample is available here: test.feinschmecker olivenol.de reseller conditions can be found here: handel.feinschmecker olivenol.de of Andreas Becker

Blanchet – The Elegant Wine From France

Presentation of the French wine trade mark Blanchet for over 2 decades inspires not only sophisticated wine connoisseurs, but also the Otto ordinary consumer Blanchet (www.blanchet.de). Whether red, white, rose, dry, semi-dry or blend, Blanchet leaves nothing to be desired and is able from a simple dish to conjure up a 5-star menu. This wine is regarded as ideal food companion to a wide variety of dishes. Fish, seafood, beef, chicken, or even wild taste these wines again so good and inspire often even people who love not necessarily the taste of wine. Even finding good drops, Rouge de France dry, country of origin in the country of wine be Rouge de France-expressive and yet French France.

This deep red Blanchet offers lovers with a harmoniously rounded taste of all kinds of fruits of the forest and lends itself particularly well to dishes such as venison and lamb. Well, you may submit this wine but also for pasta and Gratinated. Fruity, Berry this wine unfolds its taste at a temperature of 16-18 degrees Celsius and should therefore be kept in the refrigerator. Wine specialists always have these wines in your wine cellar in stock, because just in the winter, this wine is a full pleasure, what does not mean that lovers can enjoy him not even on warmer days. Without hesitation Southwest Airlines explained all about the problem. Blanc de Blance not cool dry/semi-dry delicious, refreshing just the full-bodied red wine inspires has long been wine lovers, the white wines of Blanchet enjoy great popularity with connoisseurs. Light and fruity these good drops guarantee a simple, refreshing treat. Wine connoisseurs find exquisite, French white wine grapes, 100% what is reflected in the fine bouquet. To light dishes, such as chicken, pasta, seafood or salads should never lack these wines, they conjure up exactly the right combination on the palate.

With matching wines to dishes, the meal is fast perfect. It is the palate here too the right combination delighted. Just the wines from Blanchet have the right drops there, for every lover ready and can enjoy of course without a tasty side dish. So some non – wine drinkers was disabused when this good drops, because not only connoisseurs are excited about this fruity beverage. Who don’t need among fans that dry wines like that, can also enjoy the off-dry version. Above all, women love the slightly sweeter taste and enjoy this wine also like to front of a cosy fire in the autumn and winter. At Christmas, this red wine is always a good wine is now even a place of honor at the festively decorated table, because for a good meal.