Are you a Super-Taster?

I’m a self proclaimed super-taster- meaning that I have more taste buds than the average person. The increased taste bud count heightens my ability to sense subtle nuisances on my palette allowing me to dissect what I’m tasting – sometimes down to each individual ingredient. It also makes me more sensitive to strong tastes like blue cheese.

I don’t know if you ever did the test in middle school science class where you placed test strips on your tongue and you were asked if you could taste the coating on the litmus paper. I was surprised at how many of my school mates couldn’t taste anything.  

According to researchers 25% of the US population are considered non-tasters, 50% Tasters and 25% Super tasters. Extreme non-tasters who have the lowest number of taste-buds can gobble down habanero peepers like candy whereas super tasters are extremely sensitive to strong flavors. Although there isn’t a direct scientific connection between your tasting status and your ability to be a good cook or wine reviewer, I believe it helps.

There are a number of test kits available to see how many taste buds you actually have so you can associate yourself with one of these three taste groups. For now, I will remain a self-proclaimed super-taster and will continue to blog about my love for food and wine.

Crapgadget: Screwnicorn

One website writes: "This unicorn corkscrew makes opening even the cheapest bottle of wine feel like a magical experience"
I guess since people collect everything from bottlecaps to barbies, this must appeal to the wine corkscrew collector?
I'm sorry, but I need to add the screwnicorn to the top of my crapgadget list.

Buy it here if you dare: Gama-Go Screwnicorn corkscrew $16.27 on amazon.com

Review: Jackson-Triggs 2007 Proprietors’ Reserve Vidal Icewine

Jackson-Triggs 2007 Proprietors’ Reserve Vidal Icewine. $19.99

If you haven't tried Canadian ice wine then you should. There are few places on earth that can produce wine in this style due to the cold minimum temperatures required. After sitting on the vines throughout fall and into winter, with each additional day concentrating every drop of juice in the grape, grapes are harvested when temperatures reach -10C (14F). When the juice freezes it is extracted in a super concentrated form- imagine pulling a Popsicle out of the freezer and sucking the sweetness out while leaving the ice- that's essentially the same process. The result: a sweet decadent dessert wine that can't be beat.

Winemaker tasting notes:

The grapes for the Jackson-Triggs 2007 Proprietors’ Reserve Vidal Icewine were harvested on January 20th and January 25 at between 39.9º and 41º Brix from the select vineyards of Skubel, Lament, Knizat, Seeger, and Atalick in the Niagara Peninsula.

The naturally frozen grapes for our Vidal Icewine were pressed at an average of -10°C thus enhancing the varietal’s sweetness and concentrated aromatic flavors. This was followed by fermentation in stainless steel to preserve the wine's intensity.

This richly textured wine displays fresh tropical aromas of papaya, mango and apricot. Bold fruit flavors balanced with fine acidity caress the palate and conclude with an exquisite silky finish.

My Notes:
Color somewhere between light corn syrup and straw. Nose of tropical fruit, papaya, pineapple, peach schnapps and lychee with slight mineral notes. Tastes of apricot nectar, nectarine, peach, apple pie and maple syrup. Long finish with subtle smoky ending. Yummo! This is classic Canadian vidal ice wine and a real treat.

Bayareawinelover rating: 92

Review: 2008 Estancia Paso Robles Keyes Canyon Ranches Cabernet Sauvignon

2008 Estancia Paso Robles Keyes Canyon Ranches Cabernet Sauvignon. ($9.99 at Bev Mo)

Winemakers tasting notes:
Deep garnet in color with crimson hues. Ripe, dark black cherry, chocolate and currant complement the spicy, peppery notes and hints of toasted sweet oak. Jammy dark fruit flavors accompanied by soft velvety tannins, followed with a long, rich finish.

My Notes:
Color is a cross between garnet and ruby. Nose of white pepper, rhubarb, rubbing alcohol and leather. A bit one dimensional to me with strong dark cherry at the front with a medium finish and slight alcohol burn at the end. A young but drinkable Cabernet that even though lacks complexity and is absent of multiple layers of flavor, is still a pretty good value at $9.99. I'd buy it again.

Bayareawinelover rating: 87

Recipe Classics: Oven Roasted Brined Chicken

I've got to admit, a lot of my recipes have a really long prep and cook time. I'm a true believer in patience and taking the time to prepare and cook foods and although they might not suit a large family that's always on the go, you should be able to find at least one day in your hectic schedule to spend a little extra time.

I've perfected this recipe over that last 20 years and thought it would be time to share this with others. What sets this recipe apart from the ordinary roast chicken is brining the bird prior to cooking. Brining is a way of bringing moisture into a piece of protein- in this case chicken using a salty brine solution. Brining allows meats to retain more moisture during cooking without making it taste salty, All of this is done through the scientific process of osmosis. I'll skip the science lesson and tell you if this isn't the juiciest roast chicken you'll ever make- i'll give you your money back- lol.!

Ingredients:
1 Organic fryer chicken
3/4 Cup kosher or sea salt. Don't use table salt.
1 Carrot diced
1 Stick celery diced
1/2 Sweet Vidalia onion diced
1/2 Stick unsalted butter
2 Tablespoons rosemary
1 Tablespoon paprika
1/2 Tablespoon onion powder
1/2 Tablespoon garlic powder
1/2 teaspoon black pepper
butchers twine

Cooking instructions:
1. Prepare the brine
Combine the 3/4 cups of kosher salt with 4 cups of filtered water in a microwave safe dish and microwave until water boils. Once boiling, remove from the microwave and stir until salt is fully absorbed. You can't do this with room temperature water because the salt will not be completely absorbed. By boiling the water the salt/water mixture becomes "super-saturated" and will still remain absorbed even when the water is cooled.

Pour the salt water mixture in a large metal mixing bowl and add 2 cups of ice cubes. (Choose a bowl that will be large enough to hold the chicken and the salt/water mixture plus about 4 additional cups of fresh water) without overfilling.

Let the ice melt. The mixture should not be warmer than room temperature. Preferably, it should be pretty cold.

Add the chicken to the bowl- breast down and top off with fresh water so that the whole bird is covered.

2. Refrigerate overnight
Cover and refrigerate for 1 to 12 hours. Be careful not to brine for more than 24hrs as the brine will begin to have a reverse effect and draw moisture out of the chicken which would be bad.

3. Prepare the rub
Remove the chicken from the brine, rinse under cold water and pat dry.
In a mortar and pestle combine the Rosemary, paprika, onion powder, garlic powder and pepper and mash the spices together.

4. Apply the rub
Spray the bird with olive oil to help rub adhesion.
Generously rub in the spice mixture all over the bird.

5. Stuff the bird
Combine the carrots, celery and onion is a bowl and along with the butter- stuff the chicken

6. Prep for cooking
Preheat the oven to 325F
While preheating, tie the legs together using butchers twine as well as tucking the wings underneath so they don't flop around

7. Cook
Place the bird in the oven ON IT"S SIDE in a roasting pan with elevated drip tray or rack.
Cook for 30 min then flip the chicken onto it's other side.
After another 30 min flip the chicken breast side up for the remaining cooking time.
Total cooking time will be around 1:30-2:00 depending on the size of the bird. Use a cooking thermometer and remove the bird from the oven 5 degrees before desired doneness. The FDA recommends you cook whole poultry to 180F (82° C) the temperature should be measured in the thigh for accurate temperature. I usually remove it at 170F-175F.

8. Let is rest
Remove the bird at 175F and place a layer of aluminum foil over the bird and cover with a towel. The temperature will rise another 5F.
Let is rest for a minimum of 30minutes- 1 hour is better. DO NOT CUT INTO THE BIRD EARLY, all the juices will leak out!

9. Serve and enjoy
Slice the chicken and serve with cornbread dressing, grilled lime and pepper asparagus, garlic mash and gravy.
Enjoy!

Review: 2008 Manzanta Creek Three Vines Zinfandel

2008 Manzanta Creek Three Vines Zinfandel: $14.99

Winemakers tasting notes: 
The 2008 Three Vines Zinfandel is a real show stopper. Harvested from four different vineyard sites featuring three distinctive clones; Du Pratt, Costa Magna and Teldeshi. The Appellations are as follows: Russian River Valley, Dry Creek Valley, Alexander Valley and Chalk Hill.

This Zinfandel is an explosive wine-berry cherry fruit, luscious plums and opulent jammy mid pallet. The finish is smooth and long with a touch of spice. A well choreographed Wine that will dance all over you.

Manzanita Creek Zinfandels are made from the finest grapes on earth and it shows. We age our wines in oak barrels for 18-24 months. Our dedication to fermentation is unrivaled, I dare you to find a better Zinfandel House.

My notes:
Color: Deep dark and ruby like. Nose of leather, black rubber, tobacco. Dark, exquisite, complex. Sour cherry, earthy minerals, plum and integrated oak with a long chewy finish. Yummo! and a steal for $14.99 at Costco ($28 at the winery)

Bayareawinelover rating: 91

Review: 2008 Kirkland Signature Amador County Grandmere Zinfandel

2008 Kirkland Signature Amador County Grandmere Zinfandel: ($11.99 Costco)

Winemakers tasting notes:
The winery is in the heart of the California Shenandoah Valley and is surrounded by small crops of grapes producing very intense flavors and dark colors. Aged for 15 months in a blend of different oak barrels: 80% American Oak, 15% French Oak and 5% Hungarian Oak. The wine’s generous aromas include ripe blackberry, nutmeg, chocolate and white pepper. Its rich berry flavors are layered with smooth tannins, holiday spices and a mouth-filling finish. This is a perfectly balanced wine, with ripe, sweet fruit. The 2008 Old Vine Zinfandel pairs best with grilled and barbecued meats, rich sauces and strong cheeses. Due to barrel aging, this wine is ready to drink now and will be at its peak through 2013.

My notes:
Surprisingly light red color almost Pinot like. Nose of pungent black pepper. Very ripe berry though a bit raisin like. Butterscotch notes with nice rounded mouth feel followed by a finish that's a bit too hot for my liking. Lacks the finesse of an old vine zin and perhaps a bit overripe. OK value for the money

Bayareawinelover rating: 87

Recipe: Easy Guacamole

Ingredients:
4 large ripe avacados
1 ripe roma tomato- diced
1/2 jalapeno pepper- finely diced
Juice of 1/2 lime
1/4 cup diced sweet onion
2 tablespoons fresh chopped cilantro
1 clove garlic crushed
1 teaspoon olive oil
Sea Salt and cracked pepper to taste

Spoon avacado into a bowl and add tomato, onion, jalapeno pepper, lime juice, olive oil, cilantro, garlic, salt, and pepper. Mash mixture with a fork stir until well blended. Let set for the flavors to blend before serving.

Serve with tortilla chips.

Recipe: Easy Seafood Cioppino

A perfect recipe for lent. Lots of meaty fish makes this fish stew a belly filler...

Ingredients:
4 Cups Motts Clamato Juice (Available at most grocery stores)
1 Cup Chicken Broth
1-2 lbs of fresh seafood (cod, halibut, clams, crab, scallops, mussels, shrimp or prawns (peeled and de-veined) in any combination
1/2 Cup white wine
1 8oz Can of diced tomatoes
1 Bay Leaf
1/4 Cup finely chopped parsley
5 Cloves Garlic- coarsely chopped
1 Small Zucchini (Optional)
1 Tablespoon Olive Oil
1 Tablespoon oregano
1 Tablespoon basil
2 Shallots - finely diced
1-2 lbs of fresh seafood (cod, halibut, clams, mussles, crab, scallops, shrimp or prawns (peeled and de-veined) in any combination
Dash of Worcestershire
2-3 Tablespoons of old bay seasoning (More if you wan it spicier)
Sea Salt and fresh cracked pepper to taste

Last night's dinner for Lent

Cooking directions:
1. In a deep sauce pan under medium heat add olive oil, garlic, shallots and bay leaf and saute until onions go clear. Don't brown garlic.
2. Add the white wine to deglaze, then the clamato juice, chicken broth, and can of tomatoes. Bring to simmer.
3. Add Old Bay seasoning, oregano, basil, dash of worcestershire, salt and cracked pepper to taste and simmer for 15 minutes
4. Cut the zucchini in 1/8" thick rounds and add to the pot. Let cook for 5 minutes
5. Finally add the seafood, cover the pot and let simmer for 5 minutes or until seafood is cooked.
6. Sprinkle in parsley in the final minutes of cooking and double check salt content.
7. Serve in a large bowl and accompany with sourdough or french loaf bread and butter.

Enjoy!

Review: 2003 Thomas Coyne Syrah, Livermore Valley Detjens Farms

2003 Thomas Coyne Syrah, Livermore Valley Detjens Farms - $14.00 Bronze Medal - El Dorado Fair

Winemakers tasting notes:
This Syrah, grown on Detjens Farms, was crushed, pressed and barrel-aged for eighteen months in French and American oak, producing a wine with big blackberry, earthy features.

My notes:
Color- red plum and dark caramel. Nose of clove, tobacco, ripe fruit and a layer of butterscotch. This is a pretty complex wine with layers of red currant, sour maraschino cherry and strawberry with a touch of buttery oak topped with some cracked black pepper. Ultra rounded velvety mouth feel, almost quaffable, super long finish that almost lingers forever. This was on clearance for $84/case- YES THAT'S $7 per bottle. Huge value, very limited supply. I bought 2 cases.

Sometimes you find an incredible bargain- and this is definitely one. Maybe the best California Syrah I've had for the money.

Bayareawinelover rating: 93

Review: 2007 Robert Hall Cabernet

2007 Robert Hall Paso Robles Cabernet Sauvignon- $14.99

BEST CABERNET SAUVIGNON - San Francisco International Wine Competition 2010 Double Gold Medal -

Winemaker Notes:
Our 2007 Cabernet Sauvignon is primarily a product of the Hall Ranch vineyards. The Cabernet Sauvignon grapes originate in the stony decomposed granite soils of our 'Bench Vineyard' and the rolling sandy loam terrace situated above the southern bank of the Estrella River of the 'Terrace Vineyard.' The fusion of intense fully ripe Cabernet Sauvignon from a sparse rocky site married to bright fruit-forward Cabernet produced on a more generous loamy soil yields a blend with opulent fruit, intriguing complexity, and satisfying structure.

My Notes:
Dark ruby color, intense flavors of black currant, ripe berry and hint of liquorish. Full bodied and very rounded- almost sliky. Subtle tannins. Medium finish. A 94 rating from Wine Spectator and 93 From Wilfred Wong. Although I don't think that highly of it, it's still an excellent wine for the money.

Bayareawinelover rating: 90

Review: Martha Stewart Collection Digital Probe Thermometer

Martha Stewart Collection Digital Probe Thermometer- $24.99 at Macy's

A good meet thermometer is a staple in any cook's kitchen. Without one it's nearly impossible to ensure that you've cooked something to the right done-ness for flavors sake, and it also ensures that you cook the food to be safe for consumption.

Meat thermometers come in various forms- analog, instant read and probe. I perfer a good probe thermometer as it stays in the food for the duration of the cooking process and can be used to estimate when other side dishes need to be started so you can coordinate the entire meal.

My last probe thermomter melted when it came in contact with my stove top burner. Since I was moving to California shortly thereafter I never thought to replace it. In a panic this Sunday morning, I noticed I didn't even have an analog thermometer and I needed to find something quickly for my Prime Rib. I searched online and checked a number of local stores for stock- Sears, JC Penny, Target, finally finding something that I liked at Macy's.

I picked up the Martha Stewart Collection Digital Probe Thermometer for $24.99 at Macy's. The reviews weren't great but I was in a bind.

The thermometer features a large LCD readout and has presets to let you cook to taste for all kinds of meats. It measures internal food temperatures between 32 and 212 degrees has a magnetic and wall mount and includes a detachable stainless steel oven probe with silicone cord. You can  also set an alarm to alert you when the desired temperature is reached

So how did it work?
Don't waste your time on this puppy. I knew there was going to be a problem right away once I put the probe into the meat and the temperature kept jumping between a 3 degree range. Not cool when the difference between rare and medium rare is just 5 degrees. A complete non-starter for me. I've packed it back up and will be returning it later today.

Bayareawinelover rating: 2 thumbs down

Perfect Prime Rib

Ah yes- Prime rib, the king of all cuts, the envy of every holiday dinner, it's what you choose to have on the table for only the best occasions. At $10.99 a pound or higher, it's a little pricey for the average Sunday night dinner, but when on special it can be a real treat any time.

Here's the way to make perfect prime rib:

1. Choose the right cut.
Prime rib usually means that the meat is USDA Prime graded. It is the designation given to less than 2% of all American beef and is the most tender and flavorful of all of the grades. Prime is also very hard to find and is the most expensive. During Christmas and Thanksgiving you can usually find USDA prime rib roasts at Costco for around $11.99 a pound. Even if you can't splurge for Prime, Choice, the grade below prime, will work just fine and is usually available for $7-$10/ lb or cheaper on sale. I would not use USDA "Select" or a roast that is not graded- as it just doesn't have the quality you'll need.  Make sure that the beef is well marbled and has a thick "cap", (The outer top layer of the roast opposite the side of the bones). The cap will melt away and tenderize the meat during cooking.

2. Age it in the fridge
I love to buy a roast a couple of days before cooking, wrap it in cheesecloth and let it sit in the coldest part of the fridge, removing the cheesecloth and replacing every day. Although not necessary, the controlled aging will help to break down connective tissue and enhance the flavor of the meat. Check to see if your roast has been aged already as it won't need additional aging, but these days roasts purchased at most grocery stores are only aged for 7-14 days with most premium grocers like whole foods or Harmon's having a dry aging chamber with meat aged 28 days. Aging in your fridge needs to be done carefully because if it's not done right, it could produce harmful bacteria. Please check resources on the USDA site for proper meat handling.

3. Let it sit before cooking
Once you've purchased the meat, spray with Olive oil and let if sit on the counter and warm to room temperature until cooking later that afternoon. You might be thinking to yourself- Um but what about bacteria and e-coli?
E-coli is a surface contaminant and as long as the meat isn't pierced, any bacteria will remain on the surface and will be killed during cooking. Getting it to room temperature will ensure more even cooking and it will cook quicker.

4. Season
Seasoning the roast before cooking will combine with the melting "cap" and penetrate into the meat as well as form a yummy crust. For a quick dry rub try combining 2 tablespoons rosemary, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 tablespoons Paprika, 1/2 tablespoon crushed black pepper. Combine in and crush in a mortar and pestle. You could also try Chef Paul's blackened steak magic as it adds some fennel seed instead of rosemary for a really unique flavor.

Perfectly Seasoned Prime Rib Roast ready to go into the oven

5. Cook it slow and low
I like to cook the roast at 225F-250F for 50-55min per pound (The cooking time will decrease the closer the roast is to room temperature when you start). This slow cooking process creates even cooking where the meat will be cooked to the same done-ness from end to end. USE A MEAT THERMOMETER to ensure a correct temperature reading as cooking times vary by oven size, altitude and other factors. For a medium rare roast cook to between 125F-130F and remove from the oven to let stand- the exact temperature varies from thermometer to thermometer but I've found that removing from the oven at anything over 135F will result in a medium well roast. Keep in mind that the the roast will continue to cook an additional 5 degrees once removed from the oven. You'll notice very little fat and moisture in the bottom of the pan...that's because it all stayed in the meat! You can't get that from cooking at 350F!

6. Let it rest
Once the desired done-ness (minus 5 degrees) is reached, pull it out of the oven and cover loosely with foil wrap and a towel. Let it sit 30 minutes MINIMUM. An hour is better. This is a crucial part of the process. If you cut into the roast too soon, all of the juices will escape. Letting it sit lets the roast relax and the juices reabsorb back into the meat. This will be the tenderest juiciest cut of meat you'll ever have!

7. Carve and enjoy
Now it's time to carve and enjoy. Use a sharp knife to slice into desired size. Serve with aus jus or gravy, Yorkshire pudding, creamed spinach, horseradish and a big bold glass of wine like a zin or cabernet.

ENJOY!

Review: 2007 Dry Creek Vineyards Heritage Zinfandel

2007 Dry Creek Vineyards Heritage Zinfandel - $14.99

Grapes 87% Zinfandel and 13% Petite Sirah

Appellation: Sonoma County

Harvest: September 3 – 28, 2007

Fermentation: Fermented 18 days at 85°F

Barrel Aging: 9 months in American and French oak

Alcohol: 13.5%

Total Acidity: 0.61

pH: 3.79

Residual Sugar: Dry

Aging Potential: 3 - 5 years

Winemaker Notes:
The 2007 Heritage Zinfandel is perhaps one of the more balanced and elegant vintages we have had in recent memory. This delicious wine combines fruit from the warm Dry Creek Valley and cool Russian River Valley appellations. Aromas of blueberry and raspberry are framed by notes of white pepper and chocolate. On the palate, an abundance of fresh berry fruit mingle with dollops of creamy oak. The tannins are refined and smooth, giving this wine a long and satisfying finish.

My Notes:
Medium ruby in color. Nose of gooseberry, cherry, ripe berries and tropical fruit. Tastes of blackberry with a hint of mango and pineapple. Smooth in the mouth, nice tannins with a Med/long finish. Low alcohol- not hot. I really like this wine.

Bayareawinelover rating: 90

Only in California- $2.28 Bottle of wine at Food Maxx- the new 2 buck chuck?

Happy Friday everyone!

Ok- I'm new to California, having lived in Canada for most of my life- where I had never seen a bottle of wine cheaper than $5.99. In Canada about $5.00 of that $5.99 is liquor tax and everything has at least a $5 tax to start. Imagine- that makes a 6 pack of beer cost $10-$12! 24 Packs are $30 MINIMUM!

When moving to the US I heard about this rumored "2 buck chuck" wine at Trader Joe's locations in the US. These wines sold for $1.99 for a 750ML bottle. I am told that these wines were "drinkable" (not sure if they are still sold). Well wheat grass and cough medicine are also "drinkable", so I'm not sure where these critical tasting notes came from. Perhaps I should just shut up and try it?...maybe one day I will.

Well, just when I thought 2 buck chuck was some sort of anomaly, I'm starting to see a lot of wines at bargain prices at a number of bay area grocery stores. Today I found Fox Brook Wine for $2.28 a bottle at Food Maxx in Fremont. How bad could this stuff really be? Lets reserve that answer for another time.

Review: 2006 Renwood Amador County Old Vine Zinfandel

2006 Renwood Amador County Old Vine Zinfandel- $9.99 (ON SALE AT SAFEWAY 'TIL MAY). Normally $19.99

Winemakers tasting notes:
The 2006 Old Vine Zinfandel is comprised of the best selection of Old Vine vineyard lots in the Shenandoah Valley, each adding its own nuance and complexity to the final blend. The 2006 Old Vine Zinfandel is a lovely ruby color. The terrior of Amador produces grapes that have aromas that are reminiscent of holiday spices, white pepper and cedar. The flavor has ripe fruit with a background of nutmeg and mace. The tannins are chalky, giving the wine a good structure. Aging in new American Oak lends a note of vanilla and a hint of coffee bean to round out the mélange of flavors.

My Notes:
Color between dark strawberry and ruby. Aromas of cherry, liquorish, and pepper. Well rounded, with good integration and subtle tannins. Flavors of tart cherry and black liquorish, with med-long finish, 15% alcohol content, though not too "hot". Good now, but will be better in 2-3 years. Good value at $10 but very average at full price.

Bayareawinelover Rating: 88