Barley Wine and Cigars

by: Jennifer Jordan


The saying, “it’s lonely at the top," is true for cigars. A type of smoke that makes the Marlboro man look weak rather than rugged, cigars have a way of excluding themselves from the group. Yet, you can’t fault the cigars. They might not want us to elevate their reputation and status by deeming them synonymous with luxury and sophistication; for all we know, cigars are standing in the background - looking lovingly at pipes and cigarettes - yelling, “Can’t we all just get along?" Luckily, cigars might have found something to relieve their loneliness: they just may have a lifelong companion in barley wine.

Upon performing research, I was surprised to find how many websites laud the combination of cigars and barley wine. And, naturally, I was even more surprised to find these websites weren’t just the ones that sell barley wine.

For those not familiar with barley wine, the simplest way to remember it is by the term “barely wine." Truth be told, barley wine isn’t really wine at all; because of its high alcohol content, it only thinks its wine (ironically, after a few too many bottles, I sometimes think this same thing about myself). With wine like characteristics, the big difference is in the ingredients: barley wine is made with grain instead of fruit. If it were cereal, barley wine would be Wheaties while wine would be Fruity Pebbles.

Still, barley wine is not without some fruit flavor. It displays both sweetness and bitterness at the same time, giving it a unique taste among beers.

While it originated in England, barley wine is available worldwide. However, when sold in the US, barley wines are required to be sold with the label, "barley wine-style ales," thus avoiding confusion for the wine-seeking consumer.

Barley wine is sometimes aged, much like wine, and used for celebratory occasions. It is this last sentence that undoubtedly makes the ears of cigars - with their penchant for celebration - prick up.

Cigars and barley wine compliment each other nicely. With a slightly peaty taste, barley wine does maintain some whiskey-like characteristics and, as most of us know, cigars have never found a whiskey they do not like.

Unlike wine, barley wine doesn’t always go well with food, but, luckily you don’t eat a Churchill. Many cigars, depending on your individual palate, do well with barley wines, in particular Old Nick Barley wine, which, according to many consumers, is one of the best barley wines on the market.

Overall, the key to pairing a good barley wine with a good cigar is to keep the tastes in cahoots, you don’t want the flavor of the beer and the flavor of the cigar fighting each other for your attention. It’s also a good rule to pair up beers of lighter color to cigars with lighter wrappers. This may help keep one from overpowering the other.

When it comes down to it, barley wine and cigars are good friends, and you just might find yourself - as you beg to be included - asking the duo to become a trio.

Safety Tips for Grilling

by: Dorothy Duncan


BBQing as it is commonly known or grilling is one of America's favorite summer past times. Why grill? Grilling provides an opportunity to entertain family and friends. It is a stress-free and relaxing way to prepare delicious nutritious meals on weekdays or weekends. Preparing meals during the summer months on the stove or in the oven increase the heat in our home causing our cooling bill to increase. To save energy and money why not "fire up the grill."

According to the National Fire Protection Agency approximately 1,000 structure fires and 3,400 outdoor fires are caused by barbecue grills annually. Safe grilling begins before the cooking starts.

Check the connection between the propane tank and the fuel line on gas grills, to be sure there are no leaks and that it is working properly.

Never use a match to check for a gas leak. If you suspect a leak, put soapy water on the area and watch for bubbles to form. This will identify the area of the leakage. Never light a grill that has a leak repair it before using it again.

Place grill on a level surface, approximately three feet away from other objects e.g. the house, shrubs or bushes.

Keep children and pets away from the grill and cooking area.

Consider wearing a heavy apron and oven mitts that fit well over your forearm for protection while grilling. Do not wear loose clothing.

Turn off the valves and store the grill away from the house. If you are going to store your grill indoors, wait until the coals are completely extinguished. Burning charcoals produces carbon monoxide.

Many people enjoy the "charcoaled favor deride from charcoal grills. They are very simple to use however, precaution must be taken. When you grilling with a charcoal grill only starter fluids that are specifically designed for charcoal grills. Never use gasoline or kerosene.

If the fire is slow, add dry kindling or try placing 2 or 3 charcoals in a metal can, add a little lighter fluid. Use long-handled tongs to place charcoals on top of coals in the BBQ grill and light with a match to restart.

Don't add more starter fluid directly to the charcoals because this could cause a flash fire.

Dispose of charcoals when they are cold to the touch or thoroughly soak them with water.

Never use a barbecue grill indoors or in an unventilated space. It's a fire hazard and could cause carbon monoxide poisoning.

Happy Grilling! Ladies if you are not a griller, give it a try. It is simple and relaxing. By grilling instead of cooking on the stove or in the oven, you can prepare delicious nutritious foods and save on your cooling bill during the summer.

Coffee : Quality Is Important

A quality cup of coffee can depend on many factors, such as:

The time since the coffee beans were ground;
The time since the beans were roasted;
How clean the brewing equipment is;
The quality of the coffee bean being used;
The quality of the water being used.

Some Interesting Facts About Coffee

The quality of the coffee bean is the most important of these factors, if you are going to buy “good” coffee. The very best bean will taste bad if any one of the other listed characteristics are out of place. Not all coffee beans are equal, but the other points listed above will even the field.

A lesser coffee that has been freshly roasted and ground is many times better than coffee that has been roasted and ground then left to get stale - no matter how good it was when it was fresh.

A can of coffee found in the supermarket often contains large amounts of robusta, low quality Arabica beans and past crop (old) beans. To make matters worse, there is no way for the major coffee companies that roast and ship all over the country to get you truly fresh coffee.

Once you have coffee that has been freshly roasted and ground, good water and brewing equipment free of oil residues from the last brew and the quality of the coffee beans makes a huge difference.

How To Tell Coffee Quality

Please note that a coffee can bought in the supermarket often contains a blend of Arabica and robusta beans, while most coffee houses sell only Arabica beans. Arabica beans are normally rich in flavor - while robusta beans have more caffeine, less flavor and are cheaper to make.

There is an exception to every rule, and the exception here is that some very good espresso coffees will have small amounts of the highest quality robusta beans available on the market. This should not, however, be taken as a guarantee that a coffee house will have any better coffee than the diner down the street.

If any of the previously discussed items, such as cleanliness or freshness, are not in order then even the very best coffee can be made to taste bad.

When you buy coffee, whether it be in a coffee house or in a supermarket, you want to get 100% Arabica - except for espresso blends, which may be a combination of both. Whether good quality robusta can improve the flavor of espresso is up for debate.

For absolute freshness when buying in a coffee house, it is better to buy popular blends that move fast - while buying in a supermarket, vacuum packaged containers with an expiration date are your best bet although all canned coffee will be stale to some extent.
It should be noted that in order to be able to vacuum pack coffee, industrial coffee producers actually let the coffee sit for a while before it is packed. As soon as coffee is roasted it starts to release CO2, in a process called outgassing. This can actually help to protect the bean from going stale. Unfortunately for the people vacuum packing coffee or putting coffee in tins, this also will inflate the bags. This outgassing is the reason that you may very well see one-way valves on coffee bags. These valves allow the CO2 to escape, while keeping oxygen from entering the bag.

Chances are fairly high that you will not get truly fresh coffee in a supermarket. This is an absolute fact if it is pre-ground. In a coffee house, look for a shop that roasts in-house and ask what was roasted that day. If the person behind the counter does not know, ask to talk to someone who does know. If no one knows, simply go somewhere else.

Additionally, it should be noted that coffee is at its very best after a few hours rest. This is one of those places where an expert in the field of coffee can advise you. As a general rule of thumb, most coffees are improved with a rest time of about 12 to 24 hours. Some coffees, particularly those that are musty or earth coffees, actually mellow for the first two to three days - making a much longer rest better.

A final point to remember is that for best results, grind your own coffee. Buying fresh and then having it ground completely defeats the purpose. Ground coffee only lasts a few hours or one day at the very most.

The Art of Watermelon Carving

by: Suzanne Macguire

Fruit carving is one of the oldest traditions followed in the Oriental countries, China, Japan, Thailand and some Asian countries in particular. This artistic tradition generally centers on some festivities where the beautiful sculptures draw the attention of the people. In fact carving of fruits is an exquisite work of art. In China, watermelon carving is the most popular. Fruit carving can also be done on such fruits as carrots, papaya, pumpkins and other smaller fruits for carving individual items. But watermelon carvings appear to be highly attractive on account of its varied colors and size. The contrasting colors of melons lend a striking effect to the finished product, making them all the more appealing.

Prior to the execution of your carving skill, it is essential to make all the proper arrangements. A good carving knife with a single sharp pointed blade is a must- have in this case. Carving on a watermelon is done in a relief format; it can be just a simple cut out or carry an intricate engraving. This Chinese artistic sculpture is of ancient origin that has been passed down through the generations. In modern days, this wonderful tradition has found great recognition and popularity throughout the world. The varying tones and colors of watermelons (pink, white, green) work wonders to give a contrasting effect to the sculptures.

Watermelon sculptures can turn out to be the cynosure for any occasion or international event. This artwork can be exhibited at any cultural platform to showcase some wonderful talents. The carvings done on the watermelons are endless, ranging from teapots to flower vases, to little animals or even trophies. These amazing designs are carved out using carving tools and melon ballers. The carving tool is used to cut out intricate patterns while the melon baller scoops out larger sections. The melon baller is particularly helpful in carving out large unique shapes such as a fish, basket or fruit holder. The watermelon rind is very easy to cut into and amateurs can begin with cutting the rind to create large designs.

Watermelon carving can be a great fun with the kids too. In fact, being an excellent source of vitamins and a tasty fruit, kids can have a great time learning this art and absorbing the benefits of this fruit. This unique art sculpture should be encouraged among the children not only to propagate and keep alive the ancient tradition but also to give way to the creation of masterpieces of the future.

Coffee in the USA--It's All About the Experience

by: Shane Vicars

There has never been a better time for coffee in the USA than today. This is an incredible feat when measured against the ever-growing tea and bottled water markets, and, of course, the every-increasing soda market.

Many people believe the high consumption of coffee in the USA, more than one million people drinking at least 3.3 cups of joe per day, is greatly due to Starbucks’ meteoric rise in popularity. In the 1990s, Starbucks became a household name, and almost overnight it seemed that there was a Starbucks coffee shop on every corner. This, in turn, led other coffee lovers to give into their entrepreneurial streak and open their own coffeehouses, giving coffee consumers even more places to go to get their fix.

Suddenly, coffee in the USA wasn’t just a drink anymore—it was an experience. People who’d been drinking a couple of cups of black coffee a day at the office were drawn to coffeehouses of all types where they could experiment with new kinds of coffees and enjoy the homey, or in some cases, bohemian, coffee shop atmosphere at the same time.

And this, of course, led to those same folks wanting to recreate that oh, so special coffee experience at home. Demand for coffee makers, coffee roasters, coffee grinders, and other coffee preparation and brewing equipment skyrocketed. Manufacturers responded to this demand with hi-tech gadgetry and equipment certain to please coffee enthusiasts of all types.

Even major restaurant chains such as McDonalds, Burger King, and Dunkin Donuts are trying to cash in the coffee in the USA craze. For example, McDonalds started the McCafe where you can purchase different types of coffee and pastries much as you can at Starbucks, though the variety is not nearly as wide.

All of this is good news for coffee lovers in the USA. There’s a wider variety of coffee and specialty coffee available than ever before. Plus, there are far more places where you can get a great cup of coffee than there were, say, even ten years ago. And if you love grinding, roasting, and brewing your own coffee, you have so many choices in equipment that it just could make you dizzy trying to decide which to buy.

As with most things these days, the Internet plays an important role in the coffee in the USA craze. With a quick click of the mouse, you can find everything from fine Jamaican coffee to Hawaiian-grown Kona coffee to top-notch Colombian coffee. You can also easily find any type of coffee beans your heart desires, along with any coffee preparation equipment you want online, often at discount prices—and that can usually make most any cup of coffee in the USA, or anywhere else for that matter, taste even better.

The Types of Whiskey: Round Three

by: Jennifer Jordan

Friends, Romans, Whiskey Lovers. After drinking in round one and round two of our whiskey lesson, we move onto the third and final round: American Whiskey. Now, it may seem that it’s a patriotic ploy on my part to dedicate an entire article to American Whiskey – particularly when whiskies from other countries shared pages with each other – but I assure you it is only due to the vastness American Whiskey contains. Hey, if you don’t believe me, take it up with Jim and Jack.

American Whiskey comes in both blended and straight forms. Both types possess individual rules and regulations and, perhaps most importantly, unique tastes.

Tennessee Whiskey: A Gemini, this whiskey hails from its namesake and enjoys long walks on the beach and being made of corn. Tennessee Whiskey is similar to Bourbon in composition, at least fifty one percent must be maize based. It must then be aged in new barrels, usually for at least four years.

The main difference between Bourbon and Tennessee Whiskey is that the latter is put through a filtering method called the Lincoln County Process. During this process, whiskey is filtered through a maple charcoal prior to aging. Ultimately, this gives Tennessee Whiskey a flavor that is highly removed from Bourbon. Today, Jack Daniels and George Dickel are the two Tennessee Whiskeys available.

Bourbon: Typically known as Kentucky’s drink, Bourbon must be made up of at least 51 percent corn, but usually contains near 70 percent. The remaining ingredients include wheat, malted barely, or rye. Many Bourbons are aged for four years, but, by law, they must be aged for at least two years to be considered “Straight."

Presently, the vast majority of Bourbon is made in Kentucky. It can, however, be made anywhere it is not illegal to distill spirits. Illinois, Indiana, Ohio, Tennessee, Missouri, and Virginia all serve as states where Bourbon was once produced. The latter, Virginia, still produces some on occasion.

Corn Whiskey: The corniest whiskey around, corn whiskey is composed of at least 80 percent maize (no, this does not count towards the food pyramid's required servings of vegetables). The Dick Clark of whiskey, Corn Whiskey does not have to age. If it is aged, the aging is short, usually around six months.

This aging, or lack there of, is the main difference between Bourbon and Corn Whiskey. Bourbon must be aged in charred, new barrels whereas Corn Whiskey – if it’s aged – must be placed in either used barrels, or uncharred oak barrels.

Moonshine: It’s hard to think about Prohibition without thinking about Moonshine. Slang for alcohol distilled at home, Moonshine likely got its name from being made, delivered, and distributed under darkness, when law enforcement wasn’t as vigilant. During times when alcohol was outlawed, Moonshine was particularly popular and smuggled into homes and businesses.

Typically thought of as a very strong spirit, Moonshine is made when sugar is fermented by yeast and ethanol is produced. The alcohol is then separated through distillation. Since the process was initially illegal, Moonshine wasn’t usually aged and sometimes contained toxins and lacked purity. Presently, it is still produced, mainly in Virginia.

So, there you have it. Go out and order Bourbon or a Jim Beam (try to stay away from the Moonshine) and make whiskey your own. Except if our paths cross: in that case, buy a round for me and make whiskey my own.

Chilled No Bake Dessert Recipes

by: Jill Seader
Cool and refreshing desserts to help you get through the hot summer days. A raspberry dessert recipe and chocolate mint dessert recipe. No baking required for these recipes!

Raspberry Revel

8 ounces of vanilla wafers
3/4 cup butter
2 1/2 cups powdered sugar
2 eggs
1 teaspoon vanilla
1 pint frozen raspberries, thawed and drained
8 ounce container of whipped topping

Grease a 9 x 11-inch pan. Crush the vanilla wafers. (The easiest way to do this is to put the wafers in a plastic bag and crush them with a rolling pin.) Reserve 1/4 cup of the crushed vanilla wafers and put the rest in the bottom of the greased pan. Beat the butter, powdered sugar, eggs, and vanilla together. Put this mixture on top of the crumbs. Spread the mixture from the edges of the pan inward to help keep the wafer crumbs in place. Spread the drained raspberries on top of that mixture. Add the whipped cream and sprinkle the 1/4 cup cookie crumbs over the top. Refrigerate overnight. Serves 12.


Chocolate Mint Dazzle

18 graham crackers
1/2 cup melted butter
1/3 cup sugar
1/2 cup softened butter
1 1/2 cup powdered sugar
3 eggs, slightly beaten
2 (1 ounce) squares chocolate, melted
1 1/2 cup cream
1 package miniature marshmallows
1/4 cup crushed peppermint candy

Grease a 9 x 13-inch pan. Crush the graham crackers and mix them with the 1/2 cup of melted butter and the sugar. Press the mixture into the prepared pan. Cream the 1/2 cup softened butter and powdered sugar together in a medium bowl. Add in the eggs and melted chocolate. Beat well and spread the mixture over the top of the graham cracker crust. Beat the cream and marshmallows together and put that over the chocolate layer. Sprinkle the top with the crushed peppermint candy. Refrigerate overnight.