Cantal är en av de äldsta franska ostarna med en historia som sträcker sig 2000 år tillbaka. Dagens Cantal tillverkas av både rå eller pastöriserad komjölk och fick sin AOC 1956. Sedans dess har AOCn ändrats ett antal gånger, senast 2007, och numera även AOP. Detta innebär att det idag finns lite olika namn på osten beroende på lagringstid.

• Cantal jeune (ung), lagrad 1-2 månader
• Cantal entre-deux (mellan de två), lagrad2-6 månader
• Cantal vieux (gammal), lagrad mer än 6 månader

Dessutom kan den kallas Fourme de Cantal. Osten som hör hemma i familjen pressade ostar och korna som ger mjölken vandrar omkring i Centralmasssivet på mellan 700 och 1000 meters höjd. Centralmassivet ligger som kanske hörs på namnet i mellersta och södra Frankrike. Cantal tillverkas i form av cylindrar med en diameter på 36-42 cm och höjden 25-40 cm, vikten kan variera mellan 35-45 kg. Osten har en lite salt smak och som ung är den väldigt mild för att i sinmest lagrade variant ibland vara rejält stark och stickig i smaken. Själv föredrar jag mellanvarianten som är den som syns på bilden.

Det kan vara fatalt att glömma sin Cantal är temat på en serie reklamfilmer som sänds på fransk tv. «Chantal t’as pas oublié le Cantal?» är titeln på filmerna och det är alltid Chantal som glömt att ta med sig Cantal. Nedanstående film finns i två versioner, förutom den jag lagt in även en med ett snällare avslut. Denna kanske är lite för brutal.

This is one of those restaurants that I have been wanting to dine at for quite some time. I finally had the opportunity this past Friday night. We were seated immediately at a nice table for two on the bottom floor of the restaurant. The design of the restaurant is really modern and chic. The restaurant was well lit which is something I really liked because usually you go and it’s really dark inside. A.O.C. is largely known for their wine selection and their small plates. The portions are small, but not as small as a tapas bar.

As soon as we sat down we were served a basket of bread with a tapenade and asked if we wanted still, sparkling, or tap water. I also ordered a glass of their Riesling, which if any of you know me is not something I ordinarily do. Drink wine that is. However, I am trying to open my mind up to wines because I believe I am missing out on a lot, especially when it comes to pairing wine with food. Turns out that Riesling was really good.

For our first dish, we ordered Young Broccoli with garlic and chili. The broccoli was cooked really well and the garlic and chili gave it a really nice kick. It wasn’t really spicy but it definitely had some heat. The portion was a bit small for the price but it’s what you expect from dining at a place like this.

For our second plate we had the brioche with prosciutto, gruyère and egg. This was probably my favorite dish of the night. I could have eaten the whole thing, but that would have been rude. The brioche was nice and warm fresh out of the oven with the melted gruyère. Then they top it with prosciutto and a fried egg and serve it wit some greens. The egg was cooked really well, the yolk was runny but not too runny. This really would make a great breakfast. Each part of the dish tasted great on its own, but when combined it was a really great mix of flavors.

For our third and fourth plates we had the arroz negro with squid and saffron aïoli and the scallops, sunchokes, pancetta and truffle butter. We got so caught up with the arroz negro that I forgot to photograph the second dish. To be honest, this was the most visually unappealing dish I have ever eaten. I mean really, if you saw this, would you wanna eat it? Well, I did and it actually wasn’t even half has bad as it looked. It was actually pretty decent. The rice is black because they use squid ink. It gives the dish a little tanginess. I am not sure I would order this a second time but I definitely wanted to give it a try. As for the Scallops, that dish was also just alright. I didn’t think it was anything out of this world. Maybe thats another reason I didn’t get a picture of it.

The duck confit and shell bean stew with ham hock was another of our favorites that night. It was cooked and seasoned really well, served hot in an iron skillet. The shell bean strew consisted of a couple different beans, carrots, and brussel sprouts. The duck had lots of flavor and was really tender. This was a rebound after the past two dishes.

One of our desserts was the banana choux à la crème with toffee and bittersweet chocolate. I really enjoyed this dessert. I think it speaks for itself, but if you have a sweet tooth this really will satisfy it.

Our second dessert was the warm pink lady apple crostata with caramel and vanilla ice cream. Is this something you can probably get at any ordinary restaurant, yes. But the quality of ingredients and the skill that went into making the crostata and the home made ice cream is something you can’t get. The homey flavors of apples and cinnamon all baked together and served warm was a really nice way to finish the meal.

Overall I think this restaurant has a lot of great possibilities but the dishes from that night seemed to be hit or miss. There was nothing I ate that I was not happy with but some of the things were just ok. When comparing A.O.C. to Suzanne Goin’s other restaurant Lucques, I would have to go with the latter. There’s a reason she won a James Beard award in 2006 for it.

Bağdat Caddesi’nden Kadıköy yönüne giderken, Göztepe ışıklara varmadan sol tarafa bakarsanız, kaldırıma yerleştirilmiş bir tabela görürsünüz. Sol taraftan içeri ilerlemenizi söyleyen tabelayı izlerseniz, karşınıza bir “Atatürk Orman Çiftliği” satış dükkanı çıkar.

Tabela dikkatimizi çekince biz de hemen yoldan sapıp dükkana girdik. Girince de çok sevindik. Atatürk Orman Çiftliği’nin üzüm ve nar suyunu Tansaş’ta bulup alırdık; ne zamandır da içmemiştik. Böylece kaynağına ulaşmış olduk.

İçeride meyve sularından başka daha birçok ürün var: Günlük süt (hani şu eskiden olduğu gibi cam şişelerde satılanlardan), bal, tahin, pekmez, zeytin, zeytin ezmesi, kuru domates vs. (Tahin ve pekmezi hemen alıp denedik. Gayet güzeller). Aklımda en çok kalansa Beypazarı’nda üretilmiş sade, domatesli ve ıspanaklı çeşitleri olan köy eriştesi oldu. Dükkanda Tariş’in zeytinyağı ve sabunları da satılıyor.

İçeride ayrıca dondurma dolabı da ilgimiz çekti. Çocukken yediğimiz dondurmalara benzeyen küçük kutularda satılan, minik kaşıklarla yenen dondurmalardan bir çikolatalı, bir sade aldık. Bisikletleri hemen Göztepe Parkı’na çekip güneşli bir bank bulduk ve başladık dondurmaları yemeye. Kakao konusunda malzemeden hiç çalmamışlar. Kakao kakao kokuyordu, çok güzeldi. Lakin içindekileri okuyunca ibraz hayal kırıklığına uğradık. Çünkü dondurmayı süt tozuyla ve kıvam arttırıcı katkısıyla yapmışlardı. Yine de AOÇ dondurmasının piyasadaki diğer hazır dondurmalara göre açık ara önde gittiğini söyleyebilirim.

Biz gittiğimizde, daha açılalı birkaç gün olmuştu. Görevli hanım çok kibar ve güler yüzlüydü. AOÇ Göztepe şubesini tavsiye ediyorum. Bu arada Facebook’ta ilginç bir gruba da rastladım: Atatürk Orman Çiftliği Sütü, Balı ve Dondurması Sevenleri.

(Photo courtesy Wikipedia)

Looks fantastic doesn’t it? A little Burgundy… A little Chablis… But let’s back up a bit and get a better sense of the history of these gems.

In the 50’s and 60’s many California wineries began producing what came to be known as jug red wine Burgundy and jug white wine Chablis. This was a huge misnomer. Why? Because those two terms reflect geographic locations in France and the grapes used in the jug California wines are not the same varieties used in those areas. Let me explain a bit further…

France has a very strict set of wine laws and certifications called the Appellation d’Origine Contrôlée (AOC). These laws were implemented in the 1860’s after a 10 year study, complete with hearings and meetings all over the country. Within the body of laws it so stated that only the Chardonnay grape was allowed to be used in any bottle of white wine from the Chablis district. In the same vein, any bottle of red wine labeled Burgundy must be made from the Pinot Noir grape. The AOC had many other laws pertaining to the varieties, place names, and even foods such as cheeses and butters. This was to protect the economic importance of wine making etc. in the French system. Unfortunately for wine connoisseurs, the United States did not enter the League Of Nations (1920 – 1946) whereby doing so would have had the grape growers of our country following these laws. This allowed wine manufacturing and labeling to go unchecked in this country until recently. Finally, in the ’60s, many of the finer wine growers from California began lobbying for a similar set of laws for this country. Slowly, a set of rules have been implemented to emulate the AOC of France. This is one of the ways consumers can be protected from the few but unscrupulous scammers of the industry.

Just keep in mind, that not every bottle of Chablis is necessarily a bottle of chablis and not every bottle of burgundy is necessarily a bottle of Burgundy.

‘Til next time, I’ll see you in the racks,

Bruce

P.S. Click on this link for a complete list of AOC wines.

P.P.S. A more detailed history of American wine can be found here.

Start your art-school-induced indentured servitude early! The AOC can fabricate lots of neat items digitally, allowing for a tidy profit in the online marketplace. (These images come from examples on Etsy, not from AOC-produced projects)

Laser Cutting

RachelClowes

Rapid Prototyping

nervoussystem

Settings for Raster Engraving Sheet Metal on a 60W Laser Cutter

Settings for Raster Engraving Sheet Metal on a 60W Laser Cutter: 100% Power/20% Speed/1000 PPI

Successful Raster Engraving on Sheet Metal

Failed Raster Engraving on Sheet Metal

Mike did some tests last week to laser engrave sheet metal (steel). Our Universal X-660 laser cutter can engrave ferrous metals without any special coating, so we decided to give it a go.

The results are interesting, especially for raster engravings. As you can see, the successful raster engraving looks great; the unsuccessful one, not so much. The intriguing thing is that both engravings were done using the same settings. We’re guessing that there may be some sort of oil coating on the sheet to prevent rust, which also inhibits laser engraving. We tried cleaning the steel with isopropyl alcohol, which didn’t really seem to affect the engraving quality.

Does anyone know of a cleaner or degreaser for steel that won’t cause it to rust?

-Chris

Wednesday, November 11, 2009

Inspired quote of the day: “Life is like a box of chocolates, you never know what you gonna get” Forrest Gump

1. Sent out 2nd batch of the “Self-Identifier” survey
2. “Jeremy Gilley [Peace One Day] is now following your tweets on Twitter”
3. E-mailed NYC Business Solutions about funding solutions
4. E-mailed UNESCO’s US National Commission (dcunesco@state.gov) about sponsorship or partnership
5. E-mailed the AoC about sponsorship or partnership
6. E-mailed several Columbia SIPA student groups about possible collaboration
7. An ex-president of a SIPA student group has proposed a meeting
8. Asked Conway from Thomson Reuters about press coverage
9. Studied up on SEO
10. Monica, whom I met at the Renewable Energy event yesterday, has proposed an introduction to a possible Board Member
11. Discussed search capability development and IT personnel costs with Steve

Stu made an awesome soldering station out of laser-cut masonite to custom fit a tiny nook in his apartment.  Vive la finger-joints!

Monday, November 9, 2009

Made some progress today, like hearing back from NYC Business Solutions about legal help with the foundation and setting up phone calls with Clive, CEO at One Brick, to talk about the logistics of running a non-profit so I can prepare more comprehensive financial projections.

Small steps, but they all add up.  This reminds me of an in-class discussion some 13 years ago when my professor remarked that evolution does not always take place in giant, momentous leaps, but also in smaller bumps along the way.  It also reminds me of a question a classmate posed two years ago to our macro-economics professor, about the difference an individual can make.  I had wanted to comment that though we sometimes think of ourselves as grains of sand, if all the grains decided to jump into the ocean, we wouldn’t have any fabulous (or even so, so) beaches.

It’s easy to look back on successes and pick out the watershed moments, but that’s what personal memoirs and glossy brochures are made of.  Real difference is made through the incremental steps you take everyday and the set-backs that knock you 10-ft back when you’ve only moved an inch forward.  So, here’s to perseverance, endurance and sweet, sweet sleep.

1. Got registration confirmation from SVA and posted internship announcement
2. Tom Rippin of On Purpose e-mailed contacts related to the foundation (http://charterforcompassion.org/ and http://www.stethelburgas.org/)
3. Ordered business cards
4. Scheduled call with Clive from One Brick
5. Spoke with Lois Savage, President of the Lodestar Foundation.  She suggested that I get in contact with Nathan Otto (co-founder of Peace in 5 Years).
6. I visited their website and wrote to Amber and Nathan to see about collaborating together
7. Heard back from NYC Business Solutions and e-mailed them to set up an appointment for legal assistance
8. Lillian gave me the name of a contact at God’s Love We Deliver to ask for more information on volunteers and logistics
9. Emailed Charter for Compassion (http://charterforcompassion.org) and Via Dialoog (http://www.viadialoog.eu) about partnering opportunities and collaboration.
10. Researched on funding possibilities (TED, AoC, UNESCO).

Taylor Hokanson and I have released the open-source plans for the DIYLILCNC, a low-cost (~$700) CNC mill that can be built by anyone with basic shop skills.

DIYLILCNC Plot Test from Axis of Output on Vimeo.

The plans are free, and include CAD files for making custom laser-cut parts, parts lists for stock hardware, and step-by-step assembly instructions.

This is a great project for a class or individual who wants to learn more about computer-aided fabrication.

-Chris

Kärt barn har många namn och det gäller definitivt den goda osten Mont d’Or som har anor från 1800-talet.

Le Mont d’Or är namnet på en bergstopp i Jurabergen men även namnet på en fransk ost med AOC- och AOP-status. Denna franska ost kan även säljas under namnet Vacherin du Haut-Doubs medan man på andra sidan sluttningen av Mont d’Or tillverkar en i princip identisk ost vid namn Vacherin Mont d’Or med schweizisk AOC-status.

Osten har anor sedan 1800-talet och lär ha tillkommit sedan tillgången på getmjölk blivit för dålig i området. En getost kallad Chevrotin blev då ersatt av komjöksosten Vacherin. Namnen är logiska då get heter chevre och ko heter vache på franska. Tillverkningen skedde i godan ro på båda sidor gränsen men på 1970-talet lyckades schweizarna skaffa sig ensamrätten till namnet Vacherin Mont d’Or. Av någon anledningen så valde då fransmännen att ha två namn på sin ost, Mont d’Or respektive Vacherin du Haut-Doubs.

Alla tre säljs i träaskar tillverkade av gran och lagringstiden är ungefär densamma, ca tre veckor. De franska ostarna är till skillnad från sin schweiziska kusin tillverkade av opastöriserad mjölk. 1987 Schweizarna började pastörisera sin ost efter att det upptäckts att ett parti av osten spred salmonella. Efter denna åtgärd så öppnades även möjligheten för dem att exportera osten till USA dit det annars är omöjligt med tanke den korta lagringstiden. Volymmässigt så är Frankrike överlägset med en årsproduktion på ca 4 000 ton mot Schweiz 600 ton.

Sedan råkar det finnas en schweizisk ost vid namn Vacherin Fribourgeois, men den har inga större likheter med Mont d’Or-ostarna. Den är dock ett vanligt val när det vankas ostfondue.

Den franska osten Mont d’Or hör hemma i departementet Doubs i östra Frankrike och gränstrakterna mot Schweiz. Osten är gjord av opastöriserad komjölk och kan kategoriseras som en tvättad ost. Den har dock inte som många andra tvättade ostar  ett rödaktigt yttre utan ett mer gulbrunt skal.  Denna ost får bara tillverkas under perioden 15 augusti till den 15 mars och försäljning får ske mellan den 10 september och den 10 maj. Efter minimum 21 dagars lagring på granplanka omsluten av granbark så säljs den i en ask som även den är gjord av gran. Storleken på askarna varierar från 11 till 33 cm i diameter och vikten från 480 gram till 3,2 kg (ask inkluderad!). AOC-status sedan 1981.

Mont d'Or

Vi avnjöt den på det troligen vanligaste sättet, “ugnsbakad”. Man gör ett hål i toppen och häller på vitt vin och gärna lite pressad vitlök, efter ca 20 minuter i ugnen kan man ta ut en härligt doftande och mycket krämig Mont d’Or som avnjuts tillsammans med kokt potatis och charkuterier. Vår vänlige vinhandlare hade tre förslag på vin; Rousette de Savoie, Crépy eller en Riesling från Alsace. Vårt val föll på en Crépy och den satt som en smäck.

Mont d’Or är även som hörs på namnet ett berg och det har sin högsta punkt 1463 meter över havet. Namnförvirringen kring denna ost är ganska total och i ett kommande inlägg så skall jag försöka reda ut begreppen kring de franska och schweiziska varianterna på denna ost.

Without gold you cannot buy the right weapons or armor

The obvious reason for the need of gold is that the more you level, the better weapons you need.

The biggest problem with this, is that in AOC, it is pretty hard to learn how to make gold

In fact, it is so difficult to make gold in Age of conan, that there are several services available, where you can hire Chinese gold farmers to make gold for you

Sure enough, if you can spend 12 hours or more each day to form gold yourself, then this is no problem, but if you are anything like me, you don’t want to spend all your day farming gold.

So, it comes down to two options for getting gold in AOC, you could go and break the rules while buying gold from the Chinese farmers or…

The other thing that you can do is get a good age of Conan gold guide which basically will tell you exactly what to do to make the most gold in the quickest time possible.

Such a guide is very good if you don’t want to spend all day playing, but still want to get enough gold and level at a fast rate.

These Game Guides are always written by folks who have invested a lot of time in playing these games and really know everything there is to know about making gold and levelling

As you are paying a subscription fee for the game you want to make sure that you are using your time in the game and effectively and this should help you a lot.

I really hope you’ll think twice the next time you consider paying for gold in AOC or any other game.

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Le 17 octobre, la ville de Nice a organisé, une fois de plus, la journée de l’olivier, dans le cadre privilégié de la Maison de l’Environnement de Nice, ancienne demeure d’Henri de Cessole, sur le boulevard de même nom. Une journée des plus conviviales où, au rythme des danses portugaises interprétées par un groupe folklorique d’Antibes, de nombreux visiteurs de tout âge, sont venus flâner entre les stands en participant aux animations proposées: fabrication de tapenade, cours de taille d’oliviers, jeux divers et coloriage pour les petits, fabrication de cosmétiques à base d’huile d’olive, dégustations de produits de l’olivier…

ADOLIVE y a présenté le film “Fadoli d’Oli” et Jacqueline Bellino a donné une conférence sur le thème “Initiation aux mystères de l’olivier”. Devant une salle comble, pendant une heure et demi, elle a expliqué les vertus de l’huile d’olive, présenté les caractéristiques de l’AOC “Olive de Nice” et tenté de répondre aux insatiables questions.

Félicitations aux organisateurs de cette charmante journée et à l’année prochaine!

Congratulations to Swiss winemakers Peter Wildbolz and Christa Derungs for winning three Decanter World Wine Awards this year including the International Trophy for their 2007 Les Bartelles, La Clape.  I’ve yet to taste the ‘07 but the older vintages are superb – the vines are picked by hand, the grapes are transported in small baskets and finally sorted by hand in Peter’s chai on this ’sunny hill’ above Narbonne Plage.  Read the judges’ tasting notes on all three winning wines on www.decanter.com.  A full tasting note for Les Bartelles to follow…

For more information about staying at Mas du Soleilla click here. 

Bringing in the 2008 harvest, Mas du Soleilla.

Parker is a fan of Vincent Rapin’s wines, the Guide Hachette team like it, and so do I. On the 15th October, at the restaurant La Coupole in Paris, the Syndicat des Bordeaux voted Domaine Valmengaux 2007 as the ‘Top Vin’ of the Bordeaux Appellation.  I tasted it from the barrel on a freezing cold day in December last year. I was amazed by its ripeness and concentration of fruit, especially for a wine from what was a challenging harvest in the Gironde.  Hats off to Vincent (photo) – he’ll be in London on the 28th of this month with his wines at the book’s press launch at the October Gallery in Bloomsbury.  I’ll be posting a full tasting note for the ‘07 very soon.

For more information about Domaine de Valmengaux and its holiday accommodation click here.

Thanks to the folks at Waterstones and Eurostar, you can win a weekend at one of my favourite winery/bed & breakfasts – Le Vieux Cèdre – in the heart of the Côte des Blancs near Epernay.  Staying with Franco-British couple Didier and Imogen Pierson-Whitaker is a real treat.  She’s a great cook; he produces excellent Champagne (and sparkling wine from his vineyards in Hampshire, too).

The prize includes return tickets on the Eurostar - click here to enter the competition.

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The game

, Age of Conan offers you a world beyond belief, a world where the rivers really flow, the snow really falls and the mountain views are truly breathtaking, a never-ending world where you can shape your character, your class, your weapons, your friendships and also your destiny. When creating a character in AOC you will need to choose both a race and a class. You can choose between 3 races, the Aquilonians who are strong warriors and priests, the Cimmerians who are barbarians and the Stygians who are mystics and sorcerors. There are also 12 classes to pick from including the traditional warrior, thief, priest and mage and split and dual classes of those.

Once you have created your character, it becomes time to explore Hyboria, a harsh and brutal land where you embark in an amazing and action-filled journey, following the footsteps of the world’s greatest fantasy hero: Conan. The island of Tortage is an introduction to the story, where you spend the first 20 levels of the game. Once you leave Tortage, the game become more interesting and challenging. Depending on what culture (Stygian, aquillonian, cimmerian) your character is, you arrive at one of three main cities like Stygians land in Khemi, Aquillonians are dropped into Old Tarantia, and Cimmerians are dumped into the horse stables known as Conarch Village. To fight and survive in the brutal world of Hyboria, players of this game are always in need of AOC gold to purchase better pieces of equipments. Players spend Age of Conan gold as a medium of trade to purchase their desired pieces of weapons and equipments or necessary hunting supplies.

There is a civilized system of commerce and currency in the Age of Conan. Four types of currencies are used in Age of Conan – gold, silver, copper, and tin. A 100-unit of the lesser currency is added up to one unit of the higher type. The people, who can afford spending their time in game, can earn Age of Conan gold through various options from fulfilling Non-Player Character (NPC) or perhaps other player requests to hunting a careless adventurer for valuables.

Age of Conan money is very important to make players find fun in the course of the playing game. As players struggle to become the legend of the Hyborian age, the wealth in Age of Conan gold is not a factor to be neglected. For the people who cannot spend too much time in Age of Canon Online Gold Game to earn sufficient gold, there are many professional, reliable and efficient web stores on the net where they can buy Age of Conan gold (AOC gold) and Age of Conan Power Leveling (AOC Power Leveling) to compete well in the game.

Winnie et l'arbre à miel

Si l’on peut cuisiner avec, on peut aussi se soigner avec le miel. Découvrez ici quelques uns de ses multiples atouts santé.

• 1001 miels. Chaque miel, par sa saveur, sa couleur et sa texture, reflète la floraison de sa région.
Il peut être : monofloral (lavande, bruyère), polyfloral (de printemps, de montagne), de miellat (sapin). Certains miels bénéficient d’un signe de qualité : AOC (appellation d’origine contrôlée), Label Rouge, et même Agriculture biologique quand les abeilles ont butiné des plantes préservées de traitements chimiques. Car, si le miel est considéré comme un produit naturel, il fait lui aussi l’objet de contrôles (mesures de traces de pesticides ou autres résidus.)

• Un + en cas de diabète. Ses constituants principaux sont des glucides simples, environ 80 %. Il fournit 320 kcal aux 100 g. À l’inverse du sucre, qui n’est composé que de saccharose, le miel est considéré comme un “sucre lent ” car il contient surtout du fructose et du glucose. Un atout pour les personnes diabétiques et les sportifs car le fructose élève peu la glycémie durant la digestion.

• A consommer sans excès. Revers de la médaille : dans notre organisme, le fructose est facilement transformé en graisse, il a tendance à augmenter les triglycérides sanguins. Mieux vaut donc éviter d’en consommer trop. Autre raison de remplacer le sucre par le miel, il retient l’eau : les gâteaux au miel se conservent ainsi plus longtemps sans se dessécher !

• Brûlures et affections respiratoires. Dès l’Antiquité, on s’est soigné au miel. Hippocrate le conseillait comme traitement des plaies ouvertes et des infections de la gorge. Aujourd’hui, il est officiellement utilisé dans certains services hospitaliers pour la cicatrisation des brûlures ! Combiné d’inhibine, (substance proche d’un antibiotique) et d’une acidité suffisante, il empêche la prolifération des microbes.
À savoir : il contient une petite quantité d’acide formique, active sur les affections de la gorge et des bronches. Les miels d’eucalyptus et de lavande sont particulièrement recommandés en cas de rhume.

Sur ce blog voir l’article cuisiner avec le miel