Monthly Archives: April 2012

Check out my food blog today


Make sure you check back on my food blog today for a great update on Vancouver street food and the Perfect game day munchies

Have you tried Prosecco?


One blissful sip that we found in Italy was the latest favorite craze of many Italians. It was far more normal to see Prosecco on the menu of many restaurants and cafe’s or on the table of the relatives compared to the previous vino rosso (red wine) since the beginning of time….
One beautiful winery that you must visit in the Valdobbiadene region in Northern Italy is Villa Sandi in Valdobbiadene Treviso Italy. http://www.villasandi.it/i/index.php
There are many different wineries producing Prosecco in this region but I was taken by this historical winery and they also offered a bed and breakfast experience in their Locanda Sandi along with beautiful grounds, wonderful food and a wine shop.
This frizzante tasty sip is great with so many foods and has become so popular.
You can find Prosecco in our local liquor stores including from this region which is the reported birthplace of Prosecco.

Try some in the summer and make a perfect refreshing drink on a summer afternoon or before dinner called the “Spritz”

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Going to Las Vegas


Traveling to Las Vegas and wonder where to eat?
Loaded question I know but sky’s the absolute limit! Your choices are abound and really no matter what you do you could not get to all of the foodie treasures that Las Vegas has to offers!

One posting can’t even start to lay it out easily and accurately so let this be the beginning on a new Vegas eatery section on my new blog.

Coming out will be recommendations or the following sections and as all good restaurants grow, expand and delight at different times…..always check back for updates and new postings.

First listing for a great dinner with your sweetheart or business friends will fall to one of my favorites for a few reasons:

Mon Ami Gabi

3655 Las Vegas Blvd. South
Las Vegas, NV 89109
tel:702.944.4224

Located in the Paris Hotel right on the strip. Book before and then when you get in line let them know that you would like to sit on the patio. Think of this as a whole experience and enjoy the perfect view of the Bellagio water show while your taste buds blossom to the tastes of the classic French bistros offerings. Did I mention the bonus of people watching! Truly the best entertainment between the water show and the unique and wonderful characters that grace the streets of this vibrant city.
They have a nice wine menu and a very tasty food offering for many different tastes..

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Check back for updates regularly for new gems for any occasion.

Hot sauce and sweet heat spices


Hi all,
To heat or not to heat….that is the question.

Do you know how the “hot/heat” is measured in a hot sauce?
Scoville units

What are Scoville Units?

A pharmacist named Wilbur Scoville invented the Scoville Scale in 1912 to measure the heat of peppers. A “Scoville Unit” is actually a measure of capsaicin (the chemical in hot peppers that is responsible for their heat).

Scoville’s test was a comparative taste test that is considered subjective by today’s standards. A more sophisticated method is in use today, but in honor of Wilbur Scoville, the unit of measure is still called the Scoville.

The capsaicin level in peppers can vary from plant to plant due to local environmental conditions. This means that a pepper’s rating is an average measure.

The hottest pepper on record is, depending where you read the latest ‘hottest find’, either the Naga Jolokia, Dorset Naga, or Bhut Jolokia. All are relatively recent finds with claims up to 1 million scoville units. By contrast, the Serrano Pepper comes in at about 5,000 to 15,000 Scoville units.

Scoville Units Pepper Pepper Pepper
300,000 to 1,000,000 Naga Jolokia Dorset Naga Bhut Jolokia
100,000 to 300,000 Habanero Red Savina
50,000 to 100,000 Chile tepin Thai
30,000 to 50,000 Tabasco Pequin Cayenne
15,000 to 30,000 De Arbol
5,000 to 15,000 Serrano
2,500 to 5,000 Guajillo Jalapeno Mirasol
1,500 to 2,500 Rocotillo Cascabel
1,000 to 1,500 Negro Ancho Pasilla
500 to 1,000 New Mexico Anaheim Mulato
100 to 500 Cherry

I guess what I certainly look for in flavoring my foods with heat is exactly that…..”flavor” meaning taste buds aren’t nullified the second the heat hits your tongue but rather you enjoy what you eat with heat.
Always be adventurous but really understand what you are adding to your food or cooking with so the end result is worth eating and enjoying…..only you know what your heat tolerance is.
I love using Ancho chili in many dishes and can govern the heat by how much I add….
Have fun, spice up your life by spicing up your dishes…….
I thought this would just help you understand a little more about what you find out there.
The world of hot sauces and spices is just booming and you should be adventurous and curious but take care and eat the heat that you know will be enjoyable for you as an individual.

20120417-165824.jpg

Hot sauce and sweet heat spices


Hi all,
To heat or not to heat….that is the question.

Do you know how the “hot/heat” is measured in a hot sauce?
Scoville units

What are Scoville Units?

A pharmacist named Wilbur Scoville invented the Scoville Scale in 1912 to measure the heat of peppers. A “Scoville Unit” is actually a measure of capsaicin (the chemical in hot peppers that is responsible for their heat).

Scoville’s test was a comparative taste test that is considered subjective by today’s standards. A more sophisticated method is in use today, but in honor of Wilbur Scoville, the unit of measure is still called the Scoville.

The capsaicin level in peppers can vary from plant to plant due to local environmental conditions. This means that a pepper’s rating is an average measure.

The hottest pepper on record is, depending where you read the latest ‘hottest find’, either the Naga Jolokia, Dorset Naga, or Bhut Jolokia. All are relatively recent finds with claims up to 1 million scoville units. By contrast, the Serrano Pepper comes in at about 5,000 to 15,000 Scoville units.

Scoville Units Pepper Pepper Pepper
300,000 to 1,000,000 Naga Jolokia Dorset Naga Bhut Jolokia
100,000 to 300,000 Habanero Red Savina
50,000 to 100,000 Chile tepin Thai
30,000 to 50,000 Tabasco Pequin Cayenne
15,000 to 30,000 De Arbol
5,000 to 15,000 Serrano
2,500 to 5,000 Guajillo Jalapeno Mirasol
1,500 to 2,500 Rocotillo Cascabel
1,000 to 1,500 Negro Ancho Pasilla
500 to 1,000 New Mexico Anaheim Mulato
100 to 500 Cherry

I guess what I certainly look for in flavoring my foods with heat is exactly that…..”flavor” meaning taste buds aren’t nullified the second the heat hits your tongue but rather you enjoy what you eat with heat.
Always be adventurous but really understand what you are adding to your food or cooking with so the end result is worth eating and enjoying…..only you know what your heat tolerance is.
I love using Ancho chili in many dishes and can govern the heat by how much I add….
Have fun, spice up your life by spicing up your dishes…….
I thought this would just help you understand a little more about what you find out there.
The world of hot sauces and spices is just booming and you should be adventurous and curious but take care and eat the heat that you know will be enjoyable for you as an individual.

20120417-165824.jpg

Health food info


Health food info.

Health food info


Hi all,
Thought this link was worthy of a post. Pulse Canada has a lot of great health food information.
Enjoy….

http://www.pulsecanada.com/

Pasta for the heart and soul


Tuesday night and what to have that will feel like comfort food but not break the health bank of oh know “what did I just eat!”
Try whole wheat pasta, I wasn’t a believer until I tried it and now truly can’t tell the difference.
Pasta with olive oil, anchovies, capers, a little pepperincino (add it if you want for some kick), garlic and pepper and if course topped with fresh parmigiana cheese!
If you must pair it with your favorite glass of wine then of course.
Look forward to some absolutely qualified food and wine pairings coming soon!
Bon Appetite

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What’s in your coffee cup today


Hi all,
Daily pleasure of the perfect brewed cup of “Wake me up” can come in many forms… Yesterday was a perfect Spanish latte and today back to a simple but smart choice of an Americano!
Part of my blog will definitely key in on fun and wow for the taste buds but balance and healthy can come with flavor and wow.
Stay tuned for a great pasta recipe later that is virtually guilt free.

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check out my new Food Blog


Hi all,

Take a look at my new Food Blog…Dare to dream, think fresh, wholesome and daring foods and flavors from the heart and soul. Learn how we are all connected to friends, family and new acquaintances through food, drink, coffee and conversation no matter where in the world we are or what language is spoken.

Eat fresh, simple and healthy foods for the heart and the mind….like the days gone past the simple peasant foods of yesteryear will sooth the soul and put smiles on faces