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Tuesday
November

22

2005
12:43 AM



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Entry: November 22, 2005 - The Classic Wines of Australia at Pinot Brasserie,
 Las Vegas, Nevada, tasted on October 22, 2004

01 table.jpg 02 lights.jpg 03 wine glasses.jpg
04 chestnut celery root soup.jpg 05 leo buring riesling.jpg 06 pouring wine.jpg
07 leeuwin estate chardonnay.jpg 08 mount mary lilydale chardonnay.jpg 09 seared foie gras.jpg
10 pancetta wrapped halibut.jpg 11 penfolds koonunga hill shiraz cabernet.jpg 12 yarra yering dry red 2.jpg
13 jon rimmerman.jpg 14 ribbon.jpg 15 baby lamb rack.jpg
16 penfolds coonawara cabernet kalimna shiraz.jpg 17 mount langi ghiran shiraz.jpg 18 jasper hill georgias paddock.jpg
19 pan roasted duck breast.jpg 20 mcwilliams mount pleasant and penfolds grange hermitage.jpg 21 braised prime short ribs.jpg
22 whats left of the brie de meaux.jpg 23 plantaganet mount barker cabernet.jpg 24 houghton jack mann.jpg
25 bannockburn geelong pinot noir.jpg 26 chocolate souffle with vanilla ice cream and strawberry.jpg 27 dining rom.jpg
28 floor.jpg 29 entryway.jpg 30 vegas lights.jpg

 

     

 

 

 

 

 

   

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Tastingmenu is focused on superlative restaurant experiences from two perspectives: behind the plate and behind the stove. Tastingmenu is written by Hillel (professional eater) and Dana (up-and-coming professional chef) in Seattle, Washington.


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  Garlic has long been credited with providing and prolonging physical strength and was fed to Egyptian slaves building the giant pyramids. Throughout the centuries, its medicinal claims have included cures for toothaches, consumption, open wounds and evil demons. A member of the lily family, garlic is a cousin to leeks, chives, onions and shallots. The edible bulb or "head" grows beneath the ground. This bulb is made up of sections called cloves, each encased in its own parchmentlike membrane. Today's major garlic suppliers include the United States (mainly California, Texas and Louisiana), France, Spain, Italy and Mexico. There are three major types of garlic available in the United States: the white-skinned, strongly flavored American garlic; the Mexican and Italian garlic, both of which have mauve-colored skins and a somewhat milder flavor; and the Paul Bunyanesque, white-skinned elephant garlic (which is not a true garlic, but a relative of the leek), the most mildly flavored of the three. Depending on the variety, cloves of American, Mexican and Italian garlic can range from 1/2 to 1 1/2 inches in length. Elephant garlic (grown mainly in California) has bulbs the size of a small grapefruit, with huge cloves averaging 1 ounce each. It can be purchased through mail order and in some gourmet markets. Green garlic, available occasionally in specialty produce markets, is young garlic before it begins to form cloves. It resembles a baby leek, with a long green top and white bulb, sometimes tinged with pink. The flavor of a baby plant is much softer than that of mature garlic. Fresh garlic is available year-round. Purchase firm, plump bulbs with dry skins. Avoid heads with soft or shriveled cloves, and those stored in the refrigerated section of the produce department. Store fresh garlic in an open container (away from other foods) in a cool, dark place. Properly stored, unbroken bulbs can be kept up to 8 weeks, though they will begin to dry out toward the end of that time. Once broken from the bulb, individual cloves will keep from 3 to 10 days. Garlic is usually peeled before use in recipes. Among the exceptions are roasted garlic bulbs and the famous dish, "chicken with 40 cloves of garlic," in which unpeeled garlic cloves are baked with chicken in a broth until they become sweet and butter-soft. Crushing, chopping, pressing or pureeing garlic releases more of its essential oils and provides a sharper, more assertive flavor than slicing or leaving it whole. Garlic is readily available in forms other than fresh. Dehydrated garlic flakes (sometimes referred to as instant garlic) are slices or bits of garlic that must be reconstituted before using (unless added to a liquid-based dish, such as soup or stew). When dehydrated garlic flakes are ground, the result is garlic powder. Garlic salt is garlic powder blended with salt and a moisture-absorbing agent. Garlic extract and garlic juice are derived from pressed garlic cloves. Though all of these products are convenient, they're a poor flavor substitute for the less expensive, readily available and easy-to-store fresh garlic. One unfortunate side effect of garlic is that, because its essential oils permeate the lung tissue, it remains with the body long after it's been consumed, affecting breath and even skin odor. Chewing chlorophyll tablets or fresh parsley is helpful but, unfortunately, modern-day science has yet to find the perfect antidote for residual garlic odor.  

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