The Map Magazine

Consumers looking for a value cut of meat in today’s market should look no farther than what is known as the flat iron steak. Rediscovered in the year 2000 by Nebraska-led research, the flat iron has been growing in popularity ever since in cafes, restaurants, and in the home. (Also called the boneless top blade, this cut probably earned its “flat iron” nickname from its resemblance to the generally triangular solid irons once used to press clothing.)

Flat irons are a good combination of flavor and economy and are now well known in the West and Great Plains. One popular treatment has the flat iron served as a breakfast item accompanied by eggs, a potato, and perhaps toast.

This cut is found deep within the shoulder muscle, where chuck steaks and roasts are traditionally cut. Commonly available in 5 oz. through 10 oz. portions, some meat markets are reluctant to promote it because it has become so popular that they don’t have the volume necessary to satisfy their customer’s needs. In many regions of the country, you have to ask for it to get it. First come, first served.

Previously slated for use as inexpensive roasts, many people feel the flat iron has the taste of chuck but the tenderness of a filet (the top blade is the second most tender muscle), and at perhaps one-half the cost in many markets. Available only in select restaurants five years ago, the Nebraska Beef Council estimates that this cut is on the menu of more than 1.300 independent restaurants and regional and national chains.

A typical 1,000 pound steer may yield only four pounds of flat iron steaks, compared with nine pounds of sirloin or fourteen pounds of rib eyes.

Home chefs are advised to grill, pan broil, braise or pan fry just as you would a strip or a rib eye. Some prefer the flat iron marinated over night, drained and then cooked in the preferred manner. And for the health conscious consumer, a typical 6 oz. serving, simmered, has only 550 calories, nearly 50 grams of protein, 0 grams carbohydrates, and a total fat content of just 44 grams.

Don Seger manages news and information for Fairbury Steaks. For more information on premium beef, premium pork, quality seafood and other fine meats, visit http://www.fairburysteaks.com

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This attractive appetizer is easier to make than it looks and it is great to make a day ahead for a party

Ingredients

Imperial	Metric	Ingredient
1 pkg	250 g	light cream cheese, softened
1	1	large clove garlic, minced
tsp	1 mL	hot pepper sauce
2 cans	85 g each	Clover Leaf Smoked Oysters, drained
1 tsp	7 mL	grated lemon rind
2	2	green onions, finely chopped
cup	50 mL	roasted sunflower seeds
cup	50 mL	chopped fresh parsley

Nutrition Details

Amount	Nutrition

Nutrition Features

• Blend cream cheese, garlic and hot pepper sauce in a small bowl until smooth.
  
• Lightly spray 12-inch (30 cm) piece of wax paper with non-stick cooking spray or lightly brush with vegetable oil. Place paper on flat cutting board or plate. Spread cheese mixture on oiled paper in an 8-inch (20 cm) square. Chill while preparing filling or longer if desired.
  
• Mash drained oysters with lemon rind and green onions. Spread over cheese, leaving a -inch (6 mm) border. Roll up jelly roll style allowing cheese to roll away from paper. Seal by twisting ends of paper and place on board or plate and refrigerate at least 2 hours or up to 24 hours.
  
• Mix seeds and parsley on another piece of wax paper; unroll chilled log onto the seed mixture and roll to coat all sides. Serve with crackers or party rye bread.

Makes 12 appetizer servings.

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Mystery and intrigue surround the disappearance of Roerderer’s presence in Russia. He just vanished, according to Natalia Feduschak writer for the KYIV Post in an article from Sudak, Ukraine dated January 30, 2003. She says, “The man himself seems to have just disappeared from Czarist Russia’s winemaking scene. What is known, however, is that the company became one of the leading producers of champagne in the Russian Empire.” (A taste of Ukraine, one sip at a time) http://www.kyivpost.com/guide/travel/13471/

Threads of time weave into a legend and unlimited possibilities exist. Where in the world is Roederer?

This sparkling wine producer originally founded in 1776, under Louis Roederer I, spent the first thirty-eight years reaching sales of 2,500,000 bottles, 660,000 in Russia alone, according to http://www.champagne-roederer.com/origine/us/louis.html. The creation of Cristal cuv’ee by Louis II followed in 1876 and by 1909 he was Russia’s top supplier.

After the Great Depression the Roederer family was saved from financial disaster through efforts of the family matriach, Camille-Olry-Roederer in 1932. To this day the grandson, Jean-Claude Rouzaud, along with his son Fre’de’ric steer the 200-year old icon in the United States. With the same genealogical drive of their forefathers and inherited matriachal finesse’ they manage Pinot Noir and Chardonnay grapes on the four hundred and ninety four acres in France (Cote des Blancs, Montagne de Reims, and Valle’e de la Marne), eventy-five miles northeast of Paris.

Louis Roederer Estates caused flap of a California kind. I didn’t hear it until 2003 and the local talk suggested heated discussions over his presence in the valley began in 2000. According to public record he was there nine years before that.

But, the holdings of Roederer didn’t disappear, they expanded and included an educational component in Siraz country. Five-hundred and eighty acres in Menocino County, specifically Philo have joined the case surrounding the disappearance of Roederer and sparkling Shiraz has become another crop in the area. One part of the mystery is solved. But, still there remains a nine year hole in the story. “L’ErmitageBrut” his first California wine, debuted in 1989.

According to the Wine Spectator, since he purchased the property he has been seen buying in Bordeaux in 1995, partying in Paris in 1997, and in 1999 selling off parts to a subsidiary named Scharffenberger (also in Philo-8501 Highway 128, (800) 824-7754). Scharffenberger was named Pacific Echo from 1998 to 2004, but he’s back, too, and managed by Maisons Marques et Domaines Ltd. This company was contracted in 1986 by Roederer and continues to maintain exclusivity of the Roederer line, being the only distributor in the United Kingdom. Some say England created sparkling wine. But, argument ceases with unions (at least some). The question is indeed irrelevant in this case, what with the business mix of Roederer and Maisons Marques et Domaines Ltd.

I visited Philo in October of 2003, with a stay at Highland Ranch just south of Roederer Estates. The climate is indeed well-drained and cool that time of year (By all means, take long johns.). Here grapes mature slowly balancing acid and sugar. According to reports this fifth generation Roederer searched since the late 70s for climatic conditions similar to his precious Champagne region in France. The estate’s regional rustic dormers is all that’s seen of the estate from the roadside, so he is still staying “hidden” somewhat.

I sat a mile and half as the crow flies at a thousand foot elevation, at the ranch with gorgeous views obstructed by redwoods near Hendy Woods National Forest, so I couldn’t see Roederer either. In a little over a year the stir Roederer’s presence caused, with real estate prices not wine, appears amiably settled. I wonder if the Russians know where he is yet.

It turns out the cloak-and-dagger disappearance is an expansion and asset management strategy, which has served well to protect the whereabouts of Roederer.

This excellent sparkler is consumed all over the world. A bottle of “Brut” can be had for $16.99.

Grapes used in Roederer’s sparklers as Legend Has It

RED-SHIRAZ/SYRAH (Australia/France and U.S.) unlike Petit Sirah

Persian King Jamshid found one of his slaves knocked out in the grape cellar due to the CO2 from fermenting grapes and the king’s distraught mistress meaning to commit suicide, ended up drunk revealing the grapes’ mysterious power. Also, in 1/330 BC the destruction of Persepolis was said to be a direct result of Shiraz grape ingestion per Peter Svans, http://www.uncork.com.au/tidbits10.htm. Others claim it originated in the Rhone Valley of France. http://www.wineintro.com/types/sirah.html. These grapes are vigorous, disease resistant and grow well in cool climates, which the Mendocino hills certainly are - hosting a flavor of pepper.

RED-PINOT NOIR

The Burgundy (Gaul) region of France touts the beginning of a first century AD legend that the Aedui (Celtic family) brought the grape along with their invasion of Lombardy and Italy, others say Barbarians drove Romans from the already established area and Catholic monks took custody of Pinot Noir.

WHITE/GREEN-CHARDONNAY

As luck would have it, mine ran out searching for legend surrounding the white/green grape. It is thought to have migrated from the 8th century BC to Italy, and somewhere, somehow ended up in the Champagne region of France.

And
CHAMPAGNE

Legend and myth continues to blend and meld things into oblivion. Even the word champagne which means “white chalky plane”. Written on Cognac labels, the reference is to the Cognac area not the area of the same name.

Roederer Estate Inc.
P.O. Box 67
Philo, CA 95466
707 895-2288
info@roedererestate.net
http://www.champagne-roederer.com

For more information see:
http://mag.leftcoastart.com/html/roederer_estate.html
http://www.klwines.com/find/search.asp?id=765
http://www.atlasofwineries.com/wineries/scharffenberger.html
http://www.philoapplefarm.com/Map.html (Just north of this farm on the right Roederer Estate sits. Plentiful fields of apple and olive in the Northern Sierra Mountains, add flavor to another part of a “growing” mystery.)

Linda’s writing appears in From Eulogy to Joy, Beischel, Xlibris Press, 2000, Bootsnall.com, and http://www.ezinearticles.com She loves to travel, write, design, decorate, and paint. Linda studied writing through Long Ridge Writers Group in Connecticut, journalism at MSCD, Denver, and painting at the Art Academy in Loveland, Colorado, USA.

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Most of us realize that in order to lose weight we have to
reduce our daily caloric intake and/or increase our daily
caloric expenditure. The challenge for the average person is to
figure out how to do this as simply and painlessly as possible.
If we can do these things simply and painlessly, then we have a
better chance of continuing to do them and being successful for
the long term. So what are some ideas on how we can meet this
challenge while keeping it as simple and painless as possible?

Let’s keep in mind that most sensible weight loss plans
recommend losing no more than two pounds per week. In caloric
terms that translates to a change of about 1,000 calories per
day. That probably sounds like a lot, but let’s look at some
simple things that will help.

Here are four ideas that I think meet the bill:

1. No matter what kind of weight loss plan you are on, you need
to include exercise as one of the components. Why? Because
exercise not only burns calories, it builds muscle. And muscle
tissue burns more calories than fat tissue. In other words, you
get extra caloric benefit by exercising.

A 175 pound person can burn about 10 calories per minute by
walking briskly or jogging slowly. Exercise professionals
generally recommend a minimum of 30 minutes on most days of the
week of aerobic (walking, etc.) exercise to maintain heart
health. Let’s do the math. Thirty minutes of aerobic exercise
each day will burn about 300 calories. If we throw in 2 days of
strength training (which is also recommended), we can be pretty
confident that we will average a daily caloric deficit of 300
calories. And that doesn’t take into consideration the fact that
the aerobic exercise will increase our general metabolic rate,
which will help us burn even more calories.

There are a number of researchers out there now that are talking
about using the concept of high density, low calorie foods to
help us make major, positive adjustments to our diets. Using
these concepts will help you to feel fuller, while eating
substantially less calories.

2. Try cutting down on some of the high calorie foods that you
eat. Remember that fat has twice as many calories as proteins or
carbohydrates. Also, sugary foods and many white flour foods
have a lot of calories and very little nutritional value. So try
to cut down on high fat items as well as foods with a lot of
sugar. Cakes and cookies usually have a lot of both.

3. Eat foods that have a higher moisture content. Try including
more salads, juicy fruits, and broth based soups in your daily
diet. Because of their high water content, these types of foods
will add volume without adding calories. This will help you to
feel full faster, and might keep you from eating the high
calories foods mentioned above.

4. Make sure you include lots of fiber rich foods in your diet.
These foods take up more room in our digestive tract, once again
helping us to feel fuller. High fiber foods can also help reduce
cholesterol and reduce the chance of getting things like colon
cancer.

One of the researchers who have done several studies on items
2, 3, and 4 is Barbara J. Rolls, PhD. Her results indicate that
following these principles can help a person to reduce their
daily caloric intake by 700 to 800 calories. This, coupled with
the exercise suggestions in item 1, will help you meet the 1,000
calorie per day target that will allow you to lose a safe 2
pounds of weight per week.

These are suggestions that anyone can follow simply and
painlessly. So, give it a try. You may be pleasantly surprised
by how easy it can be to lose weight and become healthier.

©2005 Thomas D. Manfredi, MS

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These flavour-packed Puffs give new meaning to the phrase - big taste comes in tiny packages! Great for cocktail parties, office events and family pot-lucks.

Ingredients

Imperial	Metric	Ingredient
1 pkg	227 g	Clover Leaf Lobster Delectables™
2 tbsp	10 mL	bottled teriyaki marinade
1 tbsp	5 mL	minced garlic
1/4 cup	50 mL	sliced green onions
2 tbsp	30 mL	minced celery
1 pkg	1 125 g	cream cheese, softened
1 pkg 1 lb	1 454 g	wonton wrappers
		Water or beaten egg white for sealing won tons

Nutrition Details

Amount	Nutrition
42	Calories
1.3 g	protein
1.9 g	fat
5 g	carbohydrate
0.2 g	Dietary Fibre
6 mg	Calcium
58 mg	Sodium
0.4 g	Poly-unsaturates
0.8 g	Mono-unsaturates
0.6 g	Saturates
3 mg	Cholesterol

Nutrition Features

In a mixing bowl, lightly shred the Lobster Delectables. Add the next five ingredients and stir to combine. Lay the wonton wrappers on a clean dry work surface with the corners turned in a diamond shape. In the centre of each wonton, place about 2 tsp (10 mL) of the filling. Moisten the top half of the diamond with a dab of water or egg white, and bring the bottom half up, sealing the triangle. Turn the two side points of the triangle towards each other and press the tips together. Store in the refrigerator, lightly covered on a baking sheet, until needed.

To cook: Place in fryer or a hot wok with preheated oil at 360F (185C) for about 5 minutes until golden brown and crispy. Rotate occasionally. Remove from oil, drain and serve with dipping sauce.

Option: Garnish with thinly sliced green onions and toasted sesame seeds.

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Some of the greatest of the capital’s restaurants are still thought to be some of the finest globally. Gourmets will do a lot to dine in these locations & often one will be made to reserve ahead of time to nab a spot, or perhaps to be amenable to be sat in their bar for a handful of drinks till a dining table is free. A paramount spot to dine in is the Ping Pong restaurant - this place is a fashionable, innovative venue to dine in. This faultless & sumptuous venue serves up a few of the choicest Dim Sum menus that you’ll ever try, a first-class spread of delicious teas and fine cocktails. Should you love Dim Sum cuisine, then this spot is likely one of the principal restaurants to sup in.

Similarly, Nobu is a great, new Japanese spot. This is their premier U.K. enterprise & it’s done brilliantly. Their menu is stunning & though the plates are occasionally inconsiderable, it should not be any trouble, in that you’ll no doubt have various orders - rejoice in the great professionalism instead of merely the dish sizes. In the main, this restaurant delivers acclaimed dishes, has superb employees and an outstanding service.

The Electric Birdcage based in Saint James Street, is a spot in which a person’s fantasies can go all over the place. At this new restaurant and cocktail bar the dishes are based on new Asian fare & it’s been stated to be a must visit restaurant - the bar’s drinks are great and it’s speciality cocktails have to be tested by every one. The metropolis gives you an abundance of high priced, classy eateries, still, it furthermore consists of oodles of cheap places, & often these are said to be the city’s little invisible gems.

This capital, as is well accepted, is one of the best towns of the world - however it is sometimes quite costly. If one is on the prowl for super, uncostly sustenance then one is in a good spot to buy it, provided that you’re also looking in the right area. The city has a range of magnificent venues - pizza houses, low priced Italian cafes and of course loads of healthy venues. Gourmet Burger Kitchen is a phenomenal burger joint inspired by the many great burger restaurants set up in England. There’s every type of burger imaginable, which implies there is always a burger for every person. GBK is very fairly priced, and their measures are super, there is no requirement to get extras at this spot. Masala Zone is an up-and-coming bunch of modern Indian venues. These places are similarly inexpensive and have excellent Indian Street cooking, tremendous for those times when you must sup, still a person’s time out mustn’t linger for too much time, or on the other hand appropriate for those times when you’re about with a bunch of mates & you’re searching for a venue with first class food & the atmosphere which will match. You can see a guide to restaurants in London with Time Out.

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CaterSense is Mechline’s range of kitchen environment safety
devices designed for safety management in commercial foodservice
premises. New to the range is Mechline’s Carbon Monoxide and
Carbon Dioxide sensor (CO/CO2 Sensor), designed to interface
with Gas Interlock Systems (G.I.S.). Using unique technology,
the wall-mounted CaterSense CO/CO2 sensor will detect a build up
of CO or CO2 in the commercial kitchen, providing a constant
visual indication of underlying levels of harmful gases. If the
air CO or CO2 content exceeds recommended industry levels, the
battery-powered CaterSense CO/CO2 sensor will pulse a signal to
the G.I.S. and shut off the gas supply to the kitchen while
emitting an audible alarm thus ensuring the safety and well
being of kitchen staff. The CaterSense CO/CO2 sensor can be
installed in conjunction with existing Gas Interlock Systems.
Another brilliant safety device idea that can be used easily and
practically in commercial foodservice.

Exhibiting at Hotelympia, 19-23 Feb 2006, in the North Hall,
Stand: N1919, ExCel Exhibition Centre, London, Mechline will
demonstrate its popular brands and launch new, exciting products
guaranteed to be of interest to the Hotelympia visitor. Also at
the show are Mechline’s familiar brands: QuickLink - patented
quick-disconnect systems AquaJet - WRAS approved pre-rinse spray
units, taps and spare parts CaterTap -WRAS approved basin, sink
and mixer taps ideal for contractual opportunities Pegler - WRAS
approved premier manufacturer of basin, sink, mixer and
specialty taps Dormont - specially engineered gas hoses and gas
hose safety accessories for mobile catering equipment; plus
Dormont SWIRL coiled water hose and Dormont Metric FlexTube for
OEMs Delabie - premium pre-rinse spray units; water-saving,
electronic, hands-free and standard taps; and speciality
plumbing components. Look for new, “hands-free” products in the
range to improve hygiene and good practice in the catering
environment–including revolutionary designs to combat the risk
of spreading the potentially fatal Legionella bacteria. Mo-El -
traditional electric grid designed insect killers, plus
attractive adhesive and fan-assisted models, including the
award-winning Insectivoro Mechline GIS - Mechline’s Gas
Interlock System that cuts off gas flow in the event of kitchen
ventilation fan failure, as recommended by HSE Sheet No. 23 -
Gas Safety in Catering and Hospitality CaterSense - reliable
carbon monoxide and carbon dioxide sensor to work with
Mechline’s GIS for the ultimate in air-quality safety in the
Catering and Hospitality sector GreasePak - ecologically
friendly grease management system

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Who would have thought that a berry that was discovered by a herd of goats would be the single most important ingredient in the world’s most popular drink? Legend has it that back in 850AD, a goat herder noticed his herd was full of energy and eating berries he had never noticed. Since the goats seemed to have such a reaction, the herder decided to give it a try! The berries also gave him a burst of energy and he began to feel very happy. Thus, the beginning of the journey for what is now known as coffee!

Actually, the story of the goat herder isn’t the only legend surrounding this discovery. It is also said that an Arabian man was banished to the deserts with his followers to die of starvation. His men became very desperate for nourishment and before long, they were boiling and eating the product of an unknown tree. The broth that was produced by this unknown substance saved the lives of the men! In the nearest town, Mocha, many took their survival to be a religious sign. Because of the discovery, the drink was then named Mocha.

No matter which story you gravitate to, the bottom line is the same: the berries (actually, the seed of the berry) gave energy and zest to all that would consume it! From it’s earliest beginnings, coffee was thought of as a delicacy and any recipes floating around were considered to be a closely guarded secret!

As time passed, the very first coffee trees were harvested around 1100, in the Arabian Peninsula. The coffee drink became a staple of many early civilizations. In the year 1453, There was a law in Turkey that said that a woman could divorce her husband if he didn’t supply her with a daily supply of coffee!

The very first known coffee shop was established in Constantinople around the year of 1475 and since that initial introduction to the general public, coffee has pretty much taken over the world! Between 1600-1700, there were many advancements, including the world’s first coffee house and the beginnings of commercial production (made by the Dutch). By the middle 1700’s, there were about 2000 coffee shops in Venice, alone!

The first prototype of an espresso machine (made in Italy) was unveiled in the early 1800’s. In the early 1900’s, the first drip coffee makers were invented, making the coffee making process a little less daunting! Automatic espresso machines began their journey in the 1930’s.

By the late 1900’s, coffee became the most popular beverage in the world! The coffee is harvested in many countries, including: Africa, Ethiopia, Brazil, North America, Italy and even Turkey. This kind of crop can also be easily grown and exported by many third world countries, as well. Made to tempt even the pickiest palate, coffee has evolved to include hundreds of flavors and varying grades and prices.

C V is a freelance writer, providing articles and information on all types

of coffee products from coffee

gift baskets, espresso

machines & espresso makers.

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The European Teapot has become an American heirloom that most of
us thought originated here. Craftsmen and glassblowers from
Europe have immortalized their craft for the American market
where most European Teakettles are sold as gifts.

A teapot makes an attractive gift selection that adds character
to a kitchen and is practical for daily purpose. A vast amount
of history and culture is attached to the teapot. Its invention
dates back to the sixteenth century. The aim behind creating
this kitchen staple was to provide a vessel to brew and serve
tea.

Tea has been a popular beverage since its discovery in the third
century. The tea plant was first cultivated in the fourth
century. This plant is actually a tree of evergreen variety and
can grow up to a height of about 50 feet. However, for
cultivation purposes, it is usually pruned into bushes and
allowed to grow up to a height of five feet.

The discovery of tea has debatable origins. Some give credit to
the Chinese Emperor named Chen Nung who reigned during the third
century. It is said that he once sat under a tree to boil water
for drinking. The leaves of the tree Camellia sinensis dropped
into his bowl. The resultant mixture was so tasty that it
prompted tea making.

Some attribute the discovery of tea to a Dharuma Buddhist monk
who went to India from China in the fifth century. It is
reported he discovered a brewed drink from the leaves of the tea
plant which assisted in keeping him alert and awake.

Tea making, as practiced in ancient times was not as simple as
it is today. In the eighth century, tea leaves were rolled
manually and then dried. These dried leaves were ground into a
powder, mixed with salt and shaped into cakes. To make tea, a
cake was dropped into a bowl of boiling water to form a thick
fluid. In the later years, the loose powder began being used.
The powder was mixed with hot water and a froth was whipped up,
steeped, and the mixture was poured.

Teapots were first introduced in China during the Ming Dynasty.
They were made of purple clay called “zisha”. Teapots were also
known as teakettles and used in Europe only after 1610, when the
Dutch importers introduced tea there. In the eighteenth century
teapots were made of porcelain and contained artistic paintings
on its rounded surfaces. The English added their touch by mixing
bone ash with porcelain clay to give it a freshly distinct look.
The evolution of the teapot spanned hundreds of years to attain
its present form. Today teakettles can be found in large
varieties ranging from clay, porcelain, glass to even stoneware.

There are certain factors to be kept in mind while selecting the
right teapot. The European Teapot is the most sought after of
all teakettles. Do remember to check the following:

1.. Looks - A thing of beauty is a joy forever. Selecting a
European teapot that is visually appealing is the first step. It
should look good enough to make a person long to use it. An
attractive teakettle becomes a conversation piece and makes you
want to show it off to your guests.

2.. Material - The right material is based on the use you want
to put it to. A clay or porcelain teapot is a good idea if you
only want something to serve tea in. A special glass teapot is
ideal if you want to avoid unnecessary hassles as you can brew
as well as serve tea in it. It is sturdy enough to be used on
the stovetop and at the same time, it makes for pretty tea ware
for your guests.

3.. Handle - Ensure that the handle is of a material that does
not get heated making it difficult to hold. This should be
especially looked into while buying a stovetop teapot. A handle
that gets hot on heating will only serve to increase your
troubles and the risk of burning your fingers.

4.. Flow - A good teapot is one in which the liquid will flow
out smoothly through the spout without any risk of leakage. If
the teapot is equipped with an infuser, its even better, as the
tea will automatically be strained on pouring.

5.. Tightness - Keep in mind to check that the lid of the teapot
is tightly fitted. This will ensure that tea will remain hot
longer and is an essential for brewing good tea (in a glass
teapot only).

6.. Gravity center of the teapot - Try this small test. Fill the
teapot with water to three-fourths of its capacity. Lift and
pour the water into a cup. If you find any difficulty or if the
hand becomes unbalanced, the teapot’s gravity center is not
right. Reject such an item immediately.

The style of European teapot is an ideal kitchen gift for any
virtually any occasion - a birthday, anniversary or Mother’s
Day.

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