Archive for December, 2008
December 28th, 2008 | 
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When you’re out wine tasting, the truth is that there are many subtleties with what we experience. The difference between wines are often quite nuanced. Even if you think about a movie or a book you read – the human brain will only remember parts of it, and not the whole thing. That’s just the way we’re put together. As such, it would be impossible to have a memory capable of storing every subtle taste and flavour we experience in a glass of wine.
In general people tend to smell the wine, taste the wine, and spit or swallow. They then decide whether they liked it or not, and pretty much forget about the rest. This is where taking tasting notes comes in handy. For one, it helps you to keep a record of all the wines you have tasted – the variety and vintage, which helps jog your memory after the tasting. But secondly, by putting into words the tastes and smells you are experiencing, it really focuses your mind to the job at hand. You have better tastings. You are more aware of the tastes and flavours you are experiencing
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Chicken Manchurian is a favorite among fans, it is easy to prepare and tasty. Served along side stir fried noodles with vegetables or fragrant jasmine rice, it makes for a delightful meal. A vegetarian version can be made by easily substituting the chicken pieces with cauliflower florets (Gobi Manchurian). There are many different variations of this recipe and I have tried most of them. The one below is my very own and a favorite in my house especially with kids.
Marinate the chicken pieces with salt, pepper and half of garlic and ginger. Mix well to combine and let sit in the refrigerator for at least 2 hours. This can be done using a plastic zip bag. In a large skillet, add the oil and heat on medium. Prepare a slurry by combining the cornstarch and the water. Mix thoroughly to create a smooth batter. Pour the mixture over the marinated chicken and coat well. Fry the chicken pieces until golden brown and crispy on all sides
There should be a light coating of oil left in the pan, remove any excess if needed. To the same pan add the chilies, onion and the remaining garlic and ginger. Stir fry this for 4-5 minutes until the onions start to brown. Add the chili powder, soy sauce and tomato ketchup.