Monty Python Cheese Shop

I have been doing some Internet surfing about cheese lately...and I came across this video. Classic Monty Python humor...very funny!

Caltech branches into … olive oil

An amusing article from the Los Angeles Times:

The institution better known for rocket science is launching its own brand of the golden kitchen condiment, produced from the trees on its Pasadena campus. A minor flood — upward of 300 gallons — is expected this fall.

Students make the first batch in their dorm rooms by some pretty interesting methods including stewing the olives. Hmmm...I think they better stick to their rocket science!

Speaking of olive oil, I will soon be ordering and reviewing some of the 2006 harvest olive oils from Italy - the real stuff. I'll write about is here soon.

The Emperor of Wine - Book Review

Being the wine geek that I am, I have always been interested in Robert Parker. He is an immensely influential and polarizing figure in the wine world. By just about any measure he has more influence than any other single critic in any other field (food, art, movies, etc.). However, I am naturally suspicious of someone who is so powerful and judgmental in such a subjective field. Taste is very subjective - whether it is cheese, olive oil, or wine. And while analysis and criticism of all things subjective is a worthy pursuit, no one person's palate changes the way a product is made - except in the case of wine and Robert Parker.

I met author Elin McCoy in New York at Naturalamente Italiano, a food and wine event promoting authentic Italian products. She moderated an extensive panel of wine makers and a tasting of some wonderful wines. I spoke with her briefly and it really made me want to read this book. So I did. Parker is a delicate subject in the wine world, his supporters and the main stream wine press defend any criticism of him like they are family, and the traditionalists and the "alternative" wine press is very critical of everything he touches. I should disclose that I am closer to the latter camp and am someone who does not pay attention to wine scores at all! I do read reviews and descriptions which help me decide what to buy, but 100 point systems are just silly in my book.

McCoy does a very nice job of really explaining the rise of Robert Parker, putting it in context with the rise of wine consumption in the U.S. and giving a great background on some of wine's most colorful and interesting characters. She sets the stage and walks us through Parker's strong passion and work ethic and his desire to be a consumer advocate, like a Ralph Nader of the wine world. On his rise, he has built a dedicated following and his scores (even the difference in a few points) can mean the difference between a wines success or lack there of.

Most every major review of McCoy's book describe the book as "balanced" and "fair". I found that to be very true, as she presents Parker's views and his supporters views while pointing out critics and giving them weight. In the end, she questions what his legacy will be?

"So much of what Parker says he stands for caused the opposite to happen. He argued for the democratization of wine, and yet became the very symbol of the elite expert pronouncing on unobtainable wines...He argued for diversity in styles, yet in many regions what he wrote ended up promoting wines that begin to taste alike."

Whether your a wine geek or a Parker fan or not, this book is a great biographical read as he is such an fascinating American character.

FDA Proposes Changes in the Standards for Chocolate

I saw this article in the Los Angeles Times "The Courage of their Confections" and wanted to pass it along.

Basically, the FDA is considering relaxing the standards for chocolate so that it may contain absolutely no chocolate products or by-products.

From the LA Times:

But the trade group, which has the support of the Chocolate Manufacturers of America, says it's just thinking outside the old chocolate box. The petition is part of a broad effort to give its members more flexibility in choosing the ingredients that go into many food products.

Why?

A pound of chocolate contains more than 4 ounces of cocoa butter, at a cost of about $2.30, said Guittard Chocolate, based in Burlingame, Calif. The same amount of vegetable oil was 70 cents.

It should be noted that a lot of chocolate on the market has little or no actual "cacao", but at least under current rules they have to contain cocoa butter which is a product from the cacao bean. You should look for smaller producers and those who usually label the amount of cacao. The specialty (read "real") chocolate market is a fast-growing segment and that is good for consumers. The last thing we need is a another level of bad chocolate. Click here and follow the directions to leave your comments with the FDA. Don't Mess with Our Chocolate.

(image borrowed from CandyBlog)

Piave, Veneto

Named after the Piave river in the Veneto region, this cheese comes in a semi-hard version and a more aged version (Vecchio). I love hard cheeses, so lately I have been using a lot of Piave Vecchio.

Piave is a cow's milk cheese that has a nice richness and a a full-bodied flavor. Similar to a Montasio, but usually with a bit more stronger flavors - especially the Piave Vecchio. Try grating Piave over some creamy polenta.

We actually did not carry this cheese at 43eleven very often, but it can be found with some searching. If you are in the Los Angeles area, you can get this cheese at the Cheese Store of Beverly Hills. Online you can order from iGourmet - which is good online source for hard-to-find cheeses.

This cheese goes especially well with a nice Valpolicella wine also from the Veneto region. Remember the rule when you are cooking Italian - "what grows together, goes together" - meaning if you are eating foods from a particular area or region, then drink the wine of that same area. Certo!

Frasca Food and Wine

Frasca Food and Wine is a restaurant in Boulder, Colorado. While in the area last week, I had a chance to dine here. I met the sous chef in Italy on a tour of a Speck plant, so I had to check it out.

Frasca serves very traditional Italian food, inspired by the foods and style of the Friuli region with a slight modern touch. They serve is small-plate fashion, so you can enjoy several courses. They can be a bit pricey considering the portion sizes, but the quality was consistently excellent! Highlights from the dinner included the salumi plate, the polenta, the lamb, and the artisan cheese plate.

Frasca's wine list is extensive and eclectic (especially for what I expected in Colorado), with most the the regions of Italy represented and as well as some other parts of the globe. We stuck to northern Italian and enjoyed a Muller-Thurgau from Trentino, a rustic-style Merlot from Veneto, and a Lagreign from Alto Adige which was big, rich, and perfect with the lamb.

Well, enough of my Italian food adventure in Colorado. Needless to say, if you are in the Denver/Boulder area, you should go there. But make a reservation. They book up 1-3 weeks in advance. And say hi to Yoann, my sous chef friend. Next time, I'll write about something a little closer to my home in LA.