What's your martini?

by Ed Biado
The martini is one of the most widely-recognized cocktails in the world. In pop culture, it is a symbol of discriminating taste as many historical figures and fictional characters are known to prefer it to the point of making it their signature drink. And why wouldn’t one enjoy a martini? It’s crisp, clear, has an infusion of bright flavors and notes and it comes in over 40 variations (and counting). Here are the most popular kinds:
1. The classic standard martini is made with gin and dry vermouth in a four is to one ratio and is stirred with ice. After straining it in a chilled martini glass, it’s garnished with an olive or lemon peel. This produces a clear, colorless cocktail. The shaken version is slightly cloudy and the gin being “bruised,” producing a more bitter taste.
2. The vodka martini obviously substitutes gin for vodka. It is one of today’s most popular martini preparations and it’s almost assumed that when one orders a martini, it’s made with vodka.
3. The dirty martini puts the garnish to the forefront as it uses olive brine together with dry vermouth or omitting the latter altogether. The essence is further heightened by using three olives (instead of one) as garnish. A dusty martini, meanwhile, only adds a small amount of brine, simply to bring out a hint of the essence.
4. The Dirty Pickle substitutes olive brine in the dirty martini with pickle juice. This is garnished either with a mini gherkin or a dill spear.
5. The smoky martini is simply gin with a splash of Scotch, stirred and garnished with lemon peel. It is also called burnt martini.
6. The dry martini uses less dry vermouth than usual. Extra dry would mean even less. It’s virtually all gin with just a few drops of dry vermouth. The standard dry martini has different names, depending on the garnish—Okratini (pickled okra), Buckeye (black olive), Gibson (pickled onion), Gibsontini (onion-stuffed olive) and Spiceland (garlic-stuffed olive).
7. The Vesper is a James Bond invention. According to the pages of Casino Royale, it contains three measures of Gordon’s gin, one of vodka and half a measure of the French aperitif wine, Kina Lillet. It’s garnished with a slice of lemon peel and served in a champagne flute.
8. The Bronx is a fruity martini that was once ranked third in the world, in terms of popularity (after the standard martini and the Manhattan). This is a shaken cocktail that contains six parts gin, three parts sweet red vermouth, two parts dry vermouth and three parts orange juice.
9. The Kinopanorama martini is made with four parts London gin, two parts vodka and half a part each of Noilly Prat vermouth and Lillet Blanc. It’s shaken and garnished with a twist of lemon.
10. The Valencia martini uses Fino sherry instead of dry vermouth. Before pouring, orange peel is flamed in order for its oil to drop into and coat the martini glass. It’s garnished with an unburned orange peel. The vodka variant is called the Flame of Love martini.

Grilling, worldwide popular cooking method

Grilling is one of the most popular cooking methods worldwide. The ease and speed in which grilled food is cooked and the unique flavor that is infused into the food as a result of grilling are the primary reasons for its popularity. The concept of grilling is based on cooking food with a heat source positioned below the food. Depending on the type of grill used, the heat source often reaches a cooking temperature of 650ºF or higher; however, any temperature above 300°F is considered suitable as a grilling temperature.
A wide variety of equipment is used for grilling, ranging from the simple to the elaborate. An outdoor grill may be as straightforward as a homemade device in which a grate is placed over an open fire or it may be as sophisticated as a commercially produced charcoal or gas unit, providing inventive methods for controlling heat and maintaining uniformity in cooking. Electric and gas models, designed specifically for indoor use, allow food to be grilled within the home when outdoor grilling is not possible.

Grills Designed for Outdoor Use


Open Fire Grills


Grills using an open fire as a fuel source have been used for centuries. An often used device for this type of grilling is a ring constructed of metal or heavy masonry that is used to contain a small fire, which is usually fueled with wood or charcoal. Commercially produced metal pots and kettles, designed specifically for wood burning, are also used. Of course, a true open fire of the campfire variety can be used for grilling if there is a means available for supporting the grilling grate above the fire.


When cooking food using an open fire grill, the fire is usually allowed to burn down somewhat so that the flames are smaller and the embers are glowing. This stage of the fire produces a more uniform, radiant heat. A roaring fire with leaping flames would quickly burn the outer portion of the food being grilled before the interior portion of the food has reached the proper doneness.
Once the fire has reached the correct stage, a metal grate is placed onto the fire ring or kettle, which supports the grate above the level of the fire. The food is cooked directly on the grate. As the food cooks, it can be transferred from one area of the grate to another where the temperature may be lower or higher depending on the level of heat required for proper cooking; however, it is often difficult to regulate the cooking temperature unless there is a method for raising and lowering the grate.

Charcoal grills

Grills that are designed for use with charcoal are available in a wide range of styles and sizes. Some charcoal grills are very basic, consisting of a small cast iron container with a grate placed on top. Charcoal is placed in the metal container, which may be round, square, or oblong, and the food is cooked on the grate above. This small type of charcoal grill is known as a hibachi; a traditional Japanese grill used throughout Asia, which is popular in the United States as well.
Other types of charcoal grills may be elaborately constructed and come with a variety of features. Among the more sophisticated designs, the most popular models are kettle grills with large, domed covers. There are vents on the top and the bottom for the regulation of oxygen intake in order to vary the cooking temperature. Some models have built-in ash containers, attached work surfaces, and storage units for utensils. Charcoal grills attached to rolling carts are quite common for ease in maneuverability.
One type of charcoal grill that is becoming very popular is the type that includes a small tank of gas, which is a smaller version of the propane tank used as the primary fuel source for a gas grill. On the charcoal grill, the small propane tank is used as a fuel source to ignite the charcoal. When the charcoal is lit, the gas supply is switched off. This system provides an easy, efficient means for igniting the charcoal.


Gas Grills

Grills fueled by propane gas are an extremely popular variety of outdoor grill. Like charcoal grills, they are available in a wide variety of styles, sizes, and price ranges. The convenience that gas grills provide is perhaps the primary reason for their popularity. They provide an excellent grilled flavor to food especially when used in conjunction with wood chips and wooden grilling planks that are designed to impart added flavor to the food during the grilling process.
It is often much easier to control the cooking temperature with a gas grill than other types of grills. Most models have multiple heat settings for the burners and many models feature built in temperature gauges to determine precisely the cooking temperature required for a particular type of food. Multiple burners, which are common feature on most gas grills, also allow the temperature to be controlled quite accurately. This is especially important when several foods are grilled simultaneously and each requires a different temperature setting for proper grilling.
Most types of gas grills feature automatic ignition for every burner. The similarity between the burners of an outdoor gas grill and an indoor gas range, allows the outdoor gas grill to be used in the same manner as a gas range when food is cooked on the grill with pots and pans rather than being placed directly onto the grate of the grilling unit. Depending on the manufacturer and the price of the unit, some gas grills may include warming trays, special smoker boxes to add a wood-smoked flavor to food, attached work surfaces that may be folded down when not in use, and electric rotisserie units for the terrific flavor provided by rotisserie grilling.


Grills Designed for Indoor Use

Indoor Fireplace Grills
Indoor grilling on a grate placed over the open fire of a wood burning fireplace has been a popular grilling method for hundreds of years. Because of the popularity of modern indoor grills, such as grills built into kitchen ranges and electric countertop grills, fireplace grills are seldom used today except by people who must use a fireplace as their primary source for cooking and heating and by folks who find traditional cooking methods to be a fun change of pace.
There are several types of grates that are manufactured specifically for fireplace grilling. One of the most popular is the Tuscan grill, which features a heavy metal grate and sturdy legs that allow the grill to be placed over the wood or charcoal in the fireplace. As the name implies, The Tuscan grill is Italian in origin and is still a popular item found in homes in Italy, especially in the Tuscany region.


Grills Built into Indoor Ranges

Many of the manufacturers of gas kitchen ranges offer models that include a built-in grill or feature a built-in grill as an option. They provide a more pronounced grilled flavor than most electric countertop grills. Most built-in grills are used in conjunction with some type of venting system to draw excess smoke and cooking fumes from the kitchen. Like indoor electric countertop grills, built-in grills are convenient to use and are a good substitute when grilling cannot be performed outdoors.


Electric Countertop Grills

Portable electric countertop grills are the most popular type of indoor grill. The grills are produced by numerous manufacturers and are available in a range of sizes and styles. Countertop grill units provide a grilled or broiled flavor to a variety of foods, although perhaps not as pronounced a flavor as an outdoor grill provides. They are designed to be "smokeless" in order to be safe for indoor use. Portable indoor electric grills are convenient to use and are easy to clean. Most models are inexpensively priced.
Some countertop grills feature a grill rack constructed with a heavy molded nonstick material. An electric heating unit is located directly beneath the grill rack. A drip well is positioned at the front of the unit to collect any melted fat or grease that escapes from food as it cooks. Some countertop grills (such as the model pictured) have a grilling lid that can be closed during cooking to provide two-sided grilling.
Simpler models of countertop grills feature a traditional style, lightweight metal grilling grate that is positioned several inches above an electric heating unit, similar to the distance between the grate and the heat source of an outdoor grill. This type of unit usually does not include a lid to cover the food during grilling and the drip pan, or well, is located below the grilling grate rather than at the front.
Source: grillingtips.com

What wine to serve with spicy food

You don't have to forgo wine while eating a hot ethnic dish. The rules around wine and spicy food have relaxed. It used to be that people would drink anything but wine while eating a hot curry or a spicy chicken jerk. But now even connoisseurs of good taste like Food and Wine magazine are featuring stories on what to serve with which spicy dish. Below are several strategies for figuring out what wine to drink with spicy food and which types of wines should be avoided if you're having a spicy meal tonight.

Seek out low-alcohol, fruity white wines like Sauvignon Blanc or rose. These won't compete with your food and, instead, will act as a foil and a good backdrop.

Avoid high-alcoholic, tannic reds or high-powered whites like "oaky" Chardonnay. A big wine will battle with your hot food in a taste war and you won't be a winner in this fight. In addition, the spice in the food will make tannins in a strong red wine more pronounced and will make an okay oaky wine taste too oaky.

Try a slightly sweet wine to offset the spice in your food. Off-dry whites such as Rieslings and Chenin Blancs (as well many sweeter roses) will balance well with hot dishes.

Pair a spicy dish with a spicy wine. Some wine sommeliers recommend spicy red wines like Zinfandels or Rhones which can blend with the spice in your dish. This particularly true for red meat dishes.

Forget subtle wines which will be knocked out by the flavor in your hot food. If nothing else, a hot dish will numb your taste buds making it difficult to really take in the subtle flavor of a mellow wine.

When in doubt, head for bubbles. Champagne or other sparkling wines will contrast favorably with a hot dish. The acidity of the wine will balance the alkanity of the capsaicin in your dish.

Dinner party gifts

By Ed Biado@Manila Standard Today
Dinner parties are among the best parties there are. They’re intimate and a great host will make sure everyone is properly fed and entertained. As a guest, you have to do your part and thank the host for the cordial invitation—not just by saying the words or writing a note—but by bringing them a gift. Flowers are good; bespoke coasters are, too; but premium food items are better because they blend in with the theme of the evening (which is feasting) and they signify a high level of taste and thoughtfulness. We’ve got some ideas for you.

1. Wine is the safest and most convenient item to bring to dinner parties. Red, white, champagne—it doesn’t really matter. The only thing to consider is the price of the wine. Is it a casual dinner with friends? Bottles that cost less than a thousand pesos will do. For more formal affairs, a Moet is always impressive.

2. Chocolates, especially minted ones for a nice after-dinner treat, are a great gift to the host/hostess. Truffles, Belgian and premium dark are also good choices. As long as they’re packaged beautifully, they will definitely be appreciated. It is best to bring enough for all the guests as your host may likely want to pass them around over coffee.

3. Gourmet cheese is a very versatile gift idea. You can opt to bring one big slab of Monterey Jack or a gift box containing different cheeses in any combination. Some of the more common cheeses to choose from include cheddar (but not the supermarket kind), Muenster, double Gloucester, feta and Gouda. And maybe throw in a jar of mustard, while you’re at it.

4. High-grade jam and fruit preserves make for a considerate and almost personalized token if you know your host’s favorite flavor. You can make them yourself, if you have the time. Otherwise, go to a good gourmet place and get a big jar or three small jars of premium old-fashioned jam.

5. Olive oil and balsamic vinegar is a great combo because almost everybody uses them. In fact, it’s one of the most recommended gift sets to give at any occasion. Again, gourmet shops are the best places to purchase them because that’s where you can find quality products that are not always available at your local grocery.

6. Herbs in a pot add a nice countryside feel to any kitchen. Gifting your host with one will almost guarantee you an invitation to their next dinner party and they’ll be excited to tell you that the basil in your dish came from the pot you gave them. Other herbs you can gift include rosemary, thyme, sage and mint.

7. Olives are quite an unusual gift idea in the Philippines, but they don’t have to be. Seasoned olives are a great appetizer and martinis wouldn’t be complete without gourmet olives. So, you actually have two kinds of olive preparations to choose from. But since they’re really inexpensive, buy them both. Or, you can pair a jar of martini olives with a jar of maraschino cherries if your host loves cocktail hour.

8. Pickled vegetables, by themselves, are great to nibble on. They’re even better as a side dish. Therefore, pickled veggies are a fantastic gift idea. Here, we have achara. But you can select from a variety of pickle preparations ranging from the familiar—cucumbers, gherkins and onions—to the exotic—cauliflower (a Romanian recipe), eggplant (Russia) and kimchi.

9. Dried fruit, like raisins, prunes and dates, are popular and can be enjoyed a variety of ways. There are many brands of mixed dried fruit that include those, and also apples, apricot, berries, peaches and mangoes. Although the local dried mangoes aren’t the ideal dinner party offering, a good brand of gourmet dried fruit is an excellent option.

10. Premium nuts are just like dried fruit. You can purchase a single nut kind like pistachio or walnut or a big package of snacking mix. Better yet, get the nuts and the dried fruit. Remember to bring a lot because your host may want to serve them as a trail mix for cocktails.

Festive luau

by Michelle Simone

Beat the wet August blues with a luau party filled with tropical vibe.

Ingredients of a great party

PLAN The most important aspect of the party is that you, the hostess, have a good time. The most stress-free parties I've hosted are those that are well-planned. Think of everything that could possibly go wrong beforehand and have a solution prepared. Make an endless number of lists for your stuff, or the people who are helping you, to follow so that things go smoothly.

ACTIVITY At any party, there will always be people who don't know each other, so plan an activity or game that will break the ice. With games, you create the opportunity for people to be silly, be funny, and have something common to talk about with strangers. Your guests won't always remember the food you served, or what favors you gave away but they'll always remember how silly someone's drawing is in a game of Pictionary.

RECIPE Make sure you have one signature dish that everyone will swoon about and remember. Try out your recipes beforehand, like during your regular family dinners. Practice makes perfect, after all.

THEME Create a theme for your party to give yourself some direction and your guests something to remember. When you pick a theme, carry it out from the food and decorations to the costumes, games, and prizes!

YARDSTICK Measure your results. A simple way to measure is if your parties become legendary and your friends can't stop raving about it. keep a journal of your successes. Record your menus. Take pictures of your decorations, guests, and other important mementos.

PARTY CHECKLIST

2 Weeks before

Decide on your theme

Brainstorm

Research

1 Week before

Make a menu

Make a lists: guest list, to-buy list, to-make list

Send out your invitations

Make your budget!

3 Days before

Craft projects done!

Prepare tip envelopes

2 Days before

Begin cooking

Buy flowers and prepare your arrangements

Clean your house

1 Day before

Set your table

Set your decorations

Keep cooking

The day off

Run through tasks with your staff

Finish all your cooking in the morning

Set up your guest bathroom

Layout your games and favors

Do a last check on your decorations

Take a bubble bath

Get ready to party!