Serious Eats - seriouseats.com

I like you idea of having something to add to a beverage, especially to expand beverage pairing possibilities. Thanks for the article.
Culinary Institute LeNotre

I think the profanity you use will turn off many readers. You could probably say the same thing without those words which add nothing. My other comment would be that your articles are too long, more than someone wants in a bite size.

Ditto on comments on the use of filet mignon in stew, However red wine is perfect addition to a nice beef stew. Think a nice beef bourguignon or stifado, universally loved stews.

The Culinary Institute LeNotre (Houston TX) makes a trip to CA for all AAS degree candidates. Part of that trip is a stop at a CA Olive Oil Farm. We were very impressed with what we tasted. A little more time and CA Olive oil will come onto its own. Culinary Institute LeNotre

Wow, sounds delicious. I will try this, I am going to try it with Fleur de Sel a more delicate, flavorful version of sea salt. To get Fleur de Sel, salt farmers living along the coast of France (and other places) let shallow pools fill with fresh salt water. As the water evaporates a thin layer of salt crystals forms on the surface, but the smallest breeze will cause them to sink, and they pick up a grayish color from the clay and minerals at the bottom of the pool. The resulting salt, called Sel Gris, is very nice, but on a very clear and sunny summer day with no wind, the salt layer stays floating on the surface, and is harvested by skimming it off with a rake-like tool at the end of the day. Voilà: Fleur de Sel. Because conditions must be just right for Fleur de Sel to form, the yield is only about one pound for every 80 pounds of Sel Gris.
Patricia
Culinary Institute LeNotre

Serious Chocolate is Chocolate Mousse - Chocolate, eggs and butter and powdered sugar to tighten - can be made in as little as 10 min. Oct 5 post http://lenotreblog.blogspot.com/

Patricia - Culinary Institute LeNotre

I love regional food and have been amazed to find how many still live one today. Hoe cakes are part of the cuisine in Trinidad due to their vast cultural mix. Fun article