Pictorial
Food Pictures
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#iGourmand #Lucito #LucPaquin #Food #Restaurant #Taste #Beer #Spirits #Wine #Consultant
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Where did all the taste go?
We just got up from the table after a late breakfast and something dawned on me. Where did the taste go in most commercial food products? Recently I bemoaned the lack of taste in high production commercial cheeses that tastes more of plastic than of milk products, but why is this happening with most mass-market food products? I know that according to modern corporate practices and the search for the holy bottom line, large corporations tend to homogenize their products and go for the least common denominator, but is there a universal ingredient called “Flavor” that is so expensive in the future market that most corporations shy away from using it in their products?
This morning we opened a new package of margarine, as well as new packages of “Spreadable” cream cheese and peanut butter. All were supposedly “New And Improved” and were definitely more “Spreadable’ than older formulations, but all were lacking taste. In the quest for “Spreadability” the core of the product flavor was forgotten. The margarine was bland and tasted of nothing, the cream cheese could have been bland thick cream as there was no hint of the slight sourness that is normally associated with the product, and you would have been confronted with a difficult task in trying to decide what was put in your mouth if you had tasted the peanut butter blind. The peanut taste was so light that you had to double the normal amount used to get any hint of it.
Maybe that’s what they are trying to make happen… All of those products were not “Light” versions of the regular brand, so that was not the problem. I looked into it a bit and found out that all the brands we had opened this morning were brands from the same mega-food conglomerate, so this might be a problem that is more specific to them, but I have noticed the trend in recent years in a variety of other brands. Has anybody out there found the same thing recently? Come on big food conglomerates; let’s put the taste back in your products…
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Lucito
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#iGourmand #Lucito #LucPaquin #Food #Restaurant #Language #Beer #Spirits #Wine #Consultant
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Language
From experience the only real solution is to practice and practice and practice with a native or very fluent speaker. I am a French Canadian from Québec, though now I think in English because that language has been my work language all of my adult life. It is also the language I use at home as my wife is Mexican and we met years ago when she did not know French and I did no know Spanish.
I am currently living in Mexico, but immersion is not sufficient to actually speak the language very fluently unless you are forced to speak it. After almost 13 years living here I am fluent enough for doing business negotiations in Spanish as I do not have much chance speaking it in that context. I understand everything and watch TV daily in Spanish, but since I never had any grammar classes I still have problems with the verbs as I tend to only speak in the present tense which get to be a pain. The main reason for this is that I work from home and communicate almost entirely in English, when we go out together I got in the habit years ago to let my wife handle most of the general conversations as I did not understand at all in those days, and most business I do locally is normally handled in English. I guess that it is sheer laziness on my part as when I am forced to be on my own for a few days the fluency increases tremendously as I am forced to use the language.
From past research that I did some years back while writing some English as a second language software for my wife to use in some English classes she was giving locally, I found the following:
- 1. Most word game software are very helpful to build vocabulary, but you eventually hit a wall after a while unless the games also teaches you how to build and structure phrases.
- 2. The quickest way to gain a working knowledge of a language is to use or take a conversation course where you are forced to use the language.
- 3. To reinforce your conversation skills you also need to study the grammar as without knowing the rules you cannot logically construct meaningful phrases.
How to make that fun is very different from person to person, and it all depends on the use of the language you will have. To start interaction course can be fun as they help you build vocabulary in a fun way, but they are not enough to really learn a language. Taking a conversation class after some preliminary vocabulary building is probably the most productive and would give you the most rewards as you can interact in the language very quickly. Then, if you want to deepen your knowledge you will need to learn the grammar as without that knowledge you cannot really use the language properly. Of course after learning the basics immersion especially while traveling can be the most fun as it can bring fantastic experiences.
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Lucito
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#iGourmand #Lucito #LucPaquin #Food #Restaurant #DiningExperience #Beer #Spirits #Wine #Consultant
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The Dining Experience
I was reading this morning about someone being asked about what was their best restaurant meal in a particular city. It got me thinking as I am not a regular restaurant fiend to start with, as most of the time the food is better at home than in most restaurants, and there is more to the dining experience than the actual food. I have the same problem answering the question ‘What Is My Favorite Food’, as it always depends on my mood at the moment I am asked, how hungry I am, the phase of the moon, and velocity of the wind, and other more esoteric factors.
I have eaten in revered restaurants where the cooking was so good that there is no hope in this lifetime that I will ever be able to attain this perfection in my kitchen, in overrated restaurants living only on their reputation and / or ‘Inness’ factor, in restaurants that serve solid-but-uninspired food, in fast-food joints, in food stalls on the street or in markets where I ended up with food poisoning, and in places that fit anywhere in or out of this spectrum. What makes the dining experience is not the food itself, though it is a major part of it, but it is a combination of food, service, atmosphere, and who you are sharing the meal with.
By nature I tend to stay away from the new ‘Trendy’ places as from past experiences they seem to rely on glitziness, gimmicks, and at times shock food to generate their often undeserved reputations. I know that it is difficult to differentiate yourself from the crowds, but spending millions in decor and nada in the kitchen does not make for a nice restaurant. Also the noise level in a lot of trendy places makes enjoying even the best food in the world very difficult. I also dislike the fact that most of the times you have to reserve a long time ahead to get in. Since most of the time I have no idea what I will be doing in the next hour, let alone in 3 months time, and if I will even be in the mood to go out for that type of food that night. I normally go the reservation route only when I am traveling out of town and I know I will be in need of a restaurant on such and such dates, thus reserving is a no-brainer at those times.
Back to the subject of the dining experience, I have noticed that to have an exceptional experience you need to first have well prepared and presented good food that is pleasant to eat. If for shock value the chef is into weird combinations of food, just for sake of being different, I tend to stay away from their place. The same is for experimental cooking, I am all for experimentation, but if you cannot find focus in a dish you should not serve it to paying clients until you finish playing with the ingredients. I have seen chefs bringing you small serving of dishes they are working on to get feedback, and I am all for that, but I would not build a menu with untried recipes, just as I would not serve untried recipes to guests at home. I have ranted already about dishes that are presented for the ‘Picture’ look, but that are difficult to eat and enjoy, so I will not go there today.
I also tend to stay away from the cult of the ‘Star Chef’. Some of their restaurants are stunning and serve sublime food, but a lot tend to lack in the personal touches. If they are at the head of a culinary empire, chances are that they are not the ones supervising the daily running of their restaurants, and whoever is doing a stellar job at it does not get the recognition they deserve, and normally stays in the background as not to take the stardom from the ‘Star Chef’. It is nice to think about your favorite TV Chef preparing your meal for you in the kitchen, but they are probably at some cocktail party, on the set of their TV show, or on another continent when your visit their restaurants. That does not mean that I have not had exceptional dining experiences in their restaurants…
Now that we have a nicely prepared meal on our plates, we now need good service. The staff should be attentive, and not overbearing. They also should know about the food and the chef’s philosophy. There is nothing more annoying than asking how a dish is prepared, or what an advertised ingredient in a recipe is is, and seeing the staff running to the kitchen to ask. If the menu specifies an ingredient it would be good idea to let the staff know what it is before letting them loose on the public. That is, as long as it does not go to the other extreme and they start pontificating about the type of salt they use, or refuse to bring you salt because the chef does not want you to ruin his dishes with it.
Where was I? A plate of nice food, attentive-but-not-overbearing staff… Next on the list is atmosphere. I tend to prefer a quiet relaxed atmosphere, to a frantic noisy one. That is in my nature, as I abhor noise and hyperactivity. If you have to shout to your dinner companions to get heard, it is does not make for a nice dining experience. I’m not really crazy about church-like atmospheres either, as they make you uncomfortable about having any conversation during the meal. I used to be more tolerant of this in the past, as before I met Normita, I used to travel the world on business alone, and dine in the best places by myself. I could concentrate more on the food, at the detriment of not sharing the experience in those days, but I would not go back to them. Your preference of atmosphere may vary, but you have to be comfortable to enjoy the meal.
Dining companions are important too. I find business meals, especially with new business acquaintances, to be normally strained, as you do not know the people, their tastes, and their ideas. It is a great way to get to know people, and it is one of my prime factors in doing business with anybody. I need to share a nice meal with them so that we can appreciate it together. I tend to stay away from doing business with people who do not share my love of food and wine, and the few times that I have not done so in the past, I paid for it dearly in the long run. Dining with loved ones and close friends is a rewarding experience, and it is one of the nicest things in life.
So, when faced with a question like ‘The Best Restaurant Meal You’ve Ever Had In…’ my answer might disappoint the Trendy Foodies, as the place would most likely not be the latest trendy place or the place to be seen by the proper Foodie crowd. It would likely be a place where I had great food and service, in a relaxed atmosphere, with the people I love. I tend to collect restaurant experiences in my mind as the whole experience, not just the badge of being at the right address. I have been in great restaurants on bad nights, some of my favorite places have also disappointed me at times, and I might have just made the wrong choice on the menu, so the right address is not always the best. The reverse is true and I have had exceptional meals in places where you would expect it the least. With all the ingredients that make a great dining experience put in the equation, the answer might be a big surprise even to you. It is just where you did enjoy yourself the most. What else is there?
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Lucito
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#iGourmand #Lucito #Normita #Food #Recipe #Dessert #FruitCake #Consultant
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Fruit Cake
Fruit cake made with soaked unsweetened dried fruit. A festive, flavorful, and moist fruit cake to enjoy all holiday season. This family recipe will make you a fruit cake convert. A traditional moist fruit cake made with brandy soaked dried fruit, and candied ginger. The best fruit cake recipe you’ll ever make. It turns cynics into converts. This fruit cake recipe yields two loaves cakes.
Ingredient
1/4 cup Dried Peaches
1/4 cup Dried Apricots
1/4 cup Dried Pears
1/4 cup Dried Dark Raisins
1/4 cup Dried Candied Ginger
1/4 cup Dried Dried Fig
1/4 cup Dried Cherry
3/4 cup Walnuts
1 cup Brandy
2 cup Flour
1 tbsp Baking Powder
1 tbsp Baking Soda
2 tbsp Nutmeg
2 tbsp Cinnamon
2 tbsp Ginger
3/4 cup Olive Extra Virgin Oil
2 Eggs
2 tbsp Vanilla Extract
2 tbsp Maple Syrup
2 tbsp Honey
2 Apple Sauce
6 Maraschino Cherry
Syringe 1 ml
Brandy
Preparation
- 1. Chopped Dried Fruits
- 2. In a bowl, stir together the fruits, walnuts, and brandy.
- 3. Cover and let soak for at least 4 hours or up to 24 hours, stirring a few times during the soak.
- 4. Aluminum foil two loaves cakes.
- 5. Preheat the oven to 300F.
- 6. In a bowl, whisk together the flour, baking soda, spice, baking powder. Set aside.
- 7. In a bowl, whisk together the olive extra virgin oil, vanilla extract, maple syrup, honey, apple sauce, eggs. Set aside.
- 8. Bowl olive and dried fruits, whisk together.
- 9. Bowl olive, dried fruits, and flour, whisk together.
- 10. Divide the batter evenly among the two baking pans.
- 11. Bake for 2 hours or until a toothpick inserted into the center comes out clean.
- 12. Let the cakes cool in the pan for 10 minutes.
- 13. Run a knife around the cake to release it from the edges.
- 14. Remove and place them on a cooling rack.
- 15. Aluminum foil two loaves cakes.
- 15. Generously syringe of the cakes with brandy.
- 16. Maraschino Cherry.
- 17. Aluminum foil for wrapping fruit cake.
- 18. Store the cakes for up to 8 weeks.
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Normita
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#iGourmand #Lucito #LucPaquin #Food #Recipe #Strawberry #StrawberryAndCream #Consultant
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Strawberry
The garden strawberry is a widely grown hybrid species of the genus Fragaria, collectively known as the strawberries, which are cultivated worldwide for their fruit. The fruit is widely appreciated for its characteristic aroma, bright red color, juicy texture, and sweetness. It is consumed in large quantities, either fresh or in such prepared foods as jam, juice, pies, ice cream, milkshakes, and chocolates.
Strawberry And Cream
An easy, no-cook, yet delicious treat that comes with history and tradition. Strawberries and cream have long been served at Wimbledon since the first tournament in 1877 and since Monday is the start of this 2 week tennis event, and the history.
It is believed that it was King George V who first brought strawberries and cream to Wimbledon in the early 1900. Strawberries were the only fruit available at the time and apparently strawberries were very fashionable to eat at that time. Nothing says summer has arrived in England more than the Wimbledon tennis championship. It is the highlight of the British summer social calendar and anyone who’s anyone will be attending.
Strawberry And Cream
Ingredient
- 12 Strawberries
- 4 tbsp Cream
Preparation
- 1. 6 strawberries to each bowl
- 2. Pour over the cream
- 3. Serve
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Curriculum Vitae 2022
J. Luc Paquin 2022 – English & Español
Luc Paquin
Languages Spoken and Written: French, English and Spanish.
Citizenship: Canadian
Luc Paquin
https://www.jlpconsultants.com/luc/
English
https://www.jlpconsultants.com/JLPFoodWineCV2022Mk1a.pdf
Español
https://www.jlpconsultants.com/JLPComidaVinosCVMk2022a.pdf
Web: https://www.igourmand.com/
Web: https://www.jlpconsultants.com/
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Lucito
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#iGourmand #Lucito #LucPaquin #Food #Recipe #Salad #ShreddedTurkey #Turkey #Tomato #DressingCaesar #Cheese #Consultant
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Caesar Salad
A Caesar salad is a green salad of romaine lettuce and croutons dressed with lime juice, olive oil, egg, Worcestershire sauce, anchovies, garlic, Dijon mustard, Parmesan cheese, and black pepper. In its original form, this salad was prepared and served tableside.
The salad’s creation is generally attributed to the restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States. His daughter Rosa recounted that her father invented the salad at his restaurant Caesar’s, at the Hotel Caesar in Tijuana, Mexico, when a Fourth of July rush in 1924 depleted the kitchen’s supplies. Cardini made do with what he had, adding the dramatic flair of the table-side tossing “By The Chef”. Cardini was living in San Diego, but he was also working in Tijuana, where he avoided the restrictions of Prohibition.
Caesar Salad Lucito
Ingredient
1/2 Iceberg Lettuce
1 Tomato
4 oz Shredded Turkey
4 tbsp Caesar Salad Dressing
3 tbsp Parmesan and Romano Cheese
Salt and Pepper
Preparation
1. Iceberg Lettuce
2. Diced Tomato
3. Turkey
4. Caesar Salad Dressing
5. Parmesan and Romano Cheese
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Curriculum Vitae 2022
J. Luc Paquin 2022 – English & Español
Luc Paquin
Languages Spoken and Written: French, English and Spanish.
Citizenship: Canadian
Luc Paquin
https://www.jlpconsultants.com/luc/
English
https://www.jlpconsultants.com/JLPFoodWineCV2022Mk1a.pdf
Español
https://www.jlpconsultants.com/JLPComidaVinosCVMk2022a.pdf
Web: https://www.igourmand.com/
Web: https://www.jlpconsultants.com/
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Lucito
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#iGourmand #Lucito #LucPaquin #Food #Recipe #HorsOeuvre #Aperitif #Consultant
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Hors d’Oeuvre
Hors d’Oeuvre in modern French table service and that of much of the is a dish served before the main course of a meal. Hors d’Oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party.
Apéritif
An apéritif is an alcoholic beverage usually served before a meal to stimulate the appetite, and is usually dry rather than sweet. Common choices for an apéritif are vermouth; champagne; pastis; gin; ouzo; fino, amontillado or other styles of dry sherry.
Hors d’Oeuvre and Apéritif Lucito
Ingredient
4 tbs Peanuts
4 tbs Cashews
4 tbs Almonds
2 tbs Peanuts Chile
4 tbs Classic Hummus
2 Medium Glass Oak Leaf White Zinfandel
Preparation
1. Ingredients
2. Wine
Follow Us
Curriculum Vitae 2022
J. Luc Paquin 2022 – English & Español
Luc Paquin
Languages Spoken and Written: French, English and Spanish.
Citizenship: Canadian
Luc Paquin
https://www.jlpconsultants.com/luc/
English
https://www.jlpconsultants.com/JLPFoodWineCV2022Mk1a.pdf
Español
https://www.jlpconsultants.com/JLPComidaVinosCVMk2022a.pdf
Web: https://www.igourmand.com/
Web: https://www.jlpconsultants.com/
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Lucito
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#iGourmand #Lucito #LucPaquin #Food #Recipe #MoulesLucito #Frites #Wine #Consultant
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Moules et Frites
Moules et frites is a main dish of moules and French fries originating in Belgium. The title of the dish is French with the Dutch name for the dish meaning the same. It is considered the national dish of Belgium.
Although Moules et Frites are popular in many countries, it is thought that the dish originated in Belgium. It is likely that it was originally created by combining moules, a popular and cheap foodstuff eaten around the Flemish coast, and fried potatoes which were commonly eaten around the country in winter when no fish or other food was available. In both Belgium and France, Moules et Frites are available in most restaurants, depending on season.
Moules Lucito
Ingredient
2 pounds moules
2 cups white wine
4 tbs half and half
2 tbs dried chives
2 tbs dried onion
2 tbs dried garlic
1 tbs dried thyme
salt and pepper
Preparation
1. In a wide pot.
2. Add white wine, half and half, chives, onion, garlic, thyme, salt, and pepper.
3. Add bring to a boil over high heat.
4. Add moules, cover, and cook until about 5 minutes.
5. Transfer moules to serving bowls with a spoon.
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Curriculum Vitae 2022
J. Luc Paquin 2022 – English & Español
Luc Paquin
Languages Spoken and Written: French, English and Spanish.
Citizenship: Canadian
Luc Paquin
https://www.jlpconsultants.com/luc/
English
https://www.jlpconsultants.com/JLPFoodWineCV2022Mk1a.pdf
Español
https://www.jlpconsultants.com/JLPComidaVinosCVMk2022a.pdf
Web: https://www.igourmand.com/
Web: https://www.jlpconsultants.com/
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Lucito
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#iGourmand #Lucito #LucPaquin #Food #Recipe #Quiches #Salmon #SmokedAtlanticNovaSalmon #Cheese #Consultant
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Quiches Salmon Lucito
Quiche is a French tart consisting of pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. It is savory. Quiche can be served hot or cold. It is popular worldwide. The generic term, pastry base and sides, with various chopped fillings set in an egg/milk mix. There are many variants of quiche, using a wide variety of ingredients. Variants may be named descriptively, often in French.
Although quiche is known as a dish of classic French cuisine, historical records indicate that quiche actually originated in Germany in the middle ages in the medieval kingdom of Lothringen, which the French later occupied and renamed Lorraine. The word “quiche” is from the German “Kuchen”, meaning cake.
Ingredient
1 diced onion
2 tbs dried sweet basil
2 tbs dried chives
4 oz mushrooms sliced
4 eggs, lighty beaten
1 cups half and half
6 oz Smoked Atlantic Nova Salmon
3 oz baby swiss cheese
3 oz sharp cheddar cheese
3 oz extra shard cheddar cheese
1 unbaked 9 inch pie crust
salt and pepper
Preparation
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a medium bowl, whisk together eggs, half and half, salt, pepper, basil, chives, onion, salmon and cheese.
3. Pour mixture into pastry shell.
4. Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C), and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges.
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Curriculum Vitae 2022
J. Luc Paquin 2022 – English & Español
Luc Paquin
Languages Spoken and Written: French, English and Spanish.
Citizenship: Canadian
Luc Paquin
https://www.jlpconsultants.com/luc/
English
https://www.jlpconsultants.com/JLPFoodWineCV2022Mk1a.pdf
Español
https://www.jlpconsultants.com/JLPComidaVinosCVMk2022a.pdf
Web: https://www.igourmand.com/
Web: https://www.jlpconsultants.com/
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Lucito
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#iGourmand #Lucito #LucPaquin #Vino #Uvas #CursoDeVino #VinoCurso #Curso #Wine #WineCourse #Consultant
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¿Cómo Catar El Vino?
En catas más formales se espera que tome notas. Estas notas son muy útiles para mantener un registro sobre cual fue su experiencia al probar el vino.
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¿Cómo Catar El Vino?
¡Primero Utilizamos Nuestros Ojos!
- Primero empezamos con nuestros ojos e inspeccionamos el vino por su color y claridad.
- Esto se hace poniendo la copa de vino contra un fondo blanco para inspeccionarlo.
- Por esto utilizamos copas de vinos sin color y ponemos manteles blancos sobre las mesas.
- ¿Es el color profundo o muy claro?
- ¿Es el color del vino lo como debe ser?
- ¿Está el vino brillante u oxidado en su copa?
- ¿Es el vino claro o nebuloso?
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¿Cómo Catar El Vino?
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¿Cómo Catar El Vino?
¡Segundo Nosotros Utilizamos Nuestra Nariz!
- Después de inspeccionar el vino uno gira su copa para levantar el vino al lado de la copa.
- Ahora ponemos nuestra nariz en la copa y tomamos un respiro profundo dentro de esta.
- ¿Existe algún olor desagradable en la copa?
- ¿El aroma del vino es poderoso o muy delicado?
- El olfato es uno de nuestros sentidos más poderosos y puede despertar recuerdos olvidados hace tiempo.
- Existe un lenguaje complejo que los catadores profesionales de vino utilizan para describir ambos el olfato y el gusto de un vino.
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¿Cómo Catar El Vino?
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¿Cómo Catar El Vino?
¡Tercero Utilizamos La Boca!
- Para hacer eso se necesita tomar un trago muy pequeño del vino.
- Necesita saborear y dejarlo descansar sobre la parte frontal de su lengua.
- Entonces se abren los labios ligeramente sin derramar nada de vino y aspirar algo de aire sobre el vino en su boca hacienda un sonido de sorbo. Entonces se sacude el vino en su boca para obtener una mejor idea de cómo se siente y como sabe en su boca.
- A este punto un catador profesional que probará unas docenas de vinos a la vez, lo escupirá en la escupidera, pero como nosotros estamos haciendo esto por diversión nosotros tragaremos el vino.
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Conclusión
Esto nos lleva al final de la parte teórica de este curso sobre el maravilloso mundo del vino. Comencé a estudiar los vinos hace más de 45 años y cada vez que pruebo una gran botella de vino es una gran experiencia para mí. Traté de pasarles algo de mi entusiasmo por el tema, y un poco de conocimiento básico para hacer a los vinos un poco menos misteriosos. Ustedes no necesitan hacer catas formales todos lo días, pero cada vez que abran una botella de vino sólo tómense unos pocos segundos para ir concientemente a través de los pasos básicos para probarlo adecuadamente y con el tiempo ustedes se volverán expertos en esto. Como todo en la vida la práctica hace al maestro, y ¿qué es más divertido que practicar la cata del vino diariamente?
Ahora pasaremos al aspecto práctico del curso y probaremos 7 vinos diferentes y tomaremos notas de ellos.
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Curriculum Vitae 2022
J. Luc Paquin 2022 – English & Español
Luc Paquin
Languages Spoken and Written: French, English and Spanish.
Citizenship: Canadian
Luc Paquin
https://www.jlpconsultants.com/luc/
English
https://www.jlpconsultants.com/JLPFoodWineCV2022Mk1a.pdf
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https://www.jlpconsultants.com/JLPComidaVinosCVMk2022a.pdf
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Lucito