The Map Magazine

Picture, if you will, how huge 1 billion pounds of uncooked kernels must be — and when you remember that that’s just one year’s American non-wholesale transactions alone, suddenly it becomes clear precisely how many of your personal friends love their popcorn. The Popcorn Factory is the country’s leading supplier of tins of popcorn, popcorn balls, gourmet popcorn, popcorn favors and delicious samplers, shipping more than a million pounds of the delectable foodstuff yearly. For thirty years, this well known snack provider has provided the United States of America with this tasty treat in many wonderful flavors. To make sure of excellence they first pick out the best, most flavorful kernels from the US. Then, pure corn oil pops the corn to allow flavorings to infuse directly into the flesh. It’s then packed up and shipped out without delay — while it’s still fresh. Have you ever wanted a six gallon tin, filled to the brim with popcorn? The Factory can help. So if you’ve a staff event that wants snacks laying on — or simply want to get you and your family enough to last through the next few movie nights — you know what you’re looking for. You can buy them in buttered and natural not to mention many different flavors including banana cream pie.

On the other hand if that’s not your thing, they also offer different possibilities; most popularly a range of smaller tins. They are sent out decorated to feature your preferred theme like Hanukkah, “congratulations”, Christmas, birthdays, etc. Still not enough? Well, you can raise the stakes, adding an appropriate image, a clever missive, or the recipient’s name.

If you know exactly what you’re after, you can always buy a sizable amount. On the other hand, samplers and assortments carry lesser amounts of several kinds so customers have a chance to sample everything.

When you desire larger helpings, while maintaining that arrangement of flavors, you can put a tower together. Simply constructed from a stack of containers fastened together, you can purchase specific combos or assemble your own.

There you have it; so many flavors, such a range of selections. With their appearance, too, they make wonderful presents. Why not spread a little happiness? I strongly recommend it.

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Are you looking for a vacation destination that is really unique? You might be thinking of somewhere that offers beaches and sailing opportunities, plus the cuisine and ambience of a metropolitan city. A perfect holiday that offers all of this is a trip to the French settlement of New Caledonia, located about halfway between Fiji and Australia.

As New Caledonia is situated further south than many of the other islands of the South Pacific, its climate benefits from southeast trade winds, plenty of sun, and warm weather. If a sailing holiday is what you are looking for, New Caledonia is situated in a part of the Pacific that has the biggest coral lagoon in the world. Sailing charters are easy to find and with the aid of the trade winds you can sail out of the capital city of Noumea along the coastal line, past the many small islands that dot the ocean around the New Caledonia. The island also has other outdoor activities such as scuba diving, snorkel diving, horseback riding, canoeing, and kayaking.

If you were thinking of a gourmet holiday, New Caledonia has loads to offer. New Caledonia’s capital, Noumea, also known as the Paris of the Pacific. Noumea offers fine gourmet French food and wine along with the other benefits of a bustling cosmopolitan town. Some of the finest restaurants in the South Pacific can be found here. Colonized by the French in 1853, New Caledonia has a well-defined French influence when it comes to food.

There are great deal of restaurants, ranging from sidewalk cafes to high-class bistros. French cuisine is easy to come by, but other selections include Indonesian, Chinese, Japanese, Spanish, and African food. Seafood is a specialty of the Island, including spiny lobster, prawns, crab, and mangrove oysters. One of Noumea’s national dishes is Bougna, which is fish or chicken, combined with sweet potatoes and bananas wrapped in banana leaves and then cooked covered in sand on hot stones. For the adventurous traveller on a gastronome vacation, you can try out a dish common with the locals, bat stew.

New Caledonia is the vacation destination you want to be: a sailing holiday, a gourmet holiday, or a time to just relax by the beach.

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It is a fact that many haunted houses are mediocre, with their sound effects (devilish giggles and rickety stair creeking galore) and the numerous underworld animals haunting around who look more than little like your neighbors. Give your acquaintances and family a break from the average and host your own terrifically horrific, haunted house celebration. Our ultimate guide to cocktails and decorations for your shindig will assist you through it all, from creepy commencement to a terrifyingly amazing conclusion.Experience a ghoulishly great time!

Go for great, simple and not too scary with your Halloween decor. Goofy pumpkins, mad spiders and crazy bewitches work well for all years. Funny skeletons and dark hooded creatures can freak out children no matter what their age.

Follow these tips for your Halloween party ideas:

* String Up a kid-friendly Halloween scene-setter for a lot of ambiance with minimal effort.

* Let activity set-ups double as decor.

* Utilize the snack counter and dining table to complete your fete decorations.

* Do Not utilize standard candles at a tyke’s celebration. Alternatively attempt battery-operated spark lights to do a Halloween climate.

Keep game playing simple. Some children will be so keyed up about trick-or-treating that they’ll require to let off some steam, while others might have had a daytime of school and enough of the conventions.
Spooks, ghouls and things that go bump in the night - all hallmarks of a brilliant Halloween. But instead of parting ways after the trick or treating ends, host a haunted Halloween party for your nearest acquaintances. Ghost stories, a ghastly candy bar and games for ghouls will make this a party guests won’t shortly forget.

Supplement everyone’s trick or treating booty with an magnificent haunted candy table that includes ghost pops, a gory red chocolate fountain and joyful Halloween cupcakes.

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The city of Melbourne has some wonderful hospitality service and has some fantastic places to wine and dine. I have migrated here for more than 6 years, I have been fortunate enough to have tried some of the best dishes from different culinary arts offered by restaurants in Melbourne.

I have been a great devotee of Japanese food and culinary art for a long time. Since being in Melbourne, I have visited many japanese eateries and have tasted numerous dishes that they have to offer. Some good and some bad, I can often tell if the food is good by the individuals operating the restaurant. I have established my own assumption that if the restaurant is ran and worked by Japanese, the food that it serves is authentic.

There are numerous Japanese cuisine franchises in Melbourne which are not owned and operated by Japanese. The level of service and quality of food that it makes are just astonishing. Yes, the price will be more inexpensive but the genuineness of the taste and the level of service that you are receiving is bad. If you are serious about Japanese food, take the time to research and enquire around. You will often find that there is a Japanese restaurant just around the corner from you that you have not noticed.

I find myself dining in this particular restaurant in Melbourne more often these days ” Takumi. They is situated conveniently in the city and is accessible by public transportation. They distinguish themselves from the rest buy serving a fusion of modern japanese dishes with the main specialty of wagyu beef.. They are fully owned and operated by a Japanese family and the level of service that they have provided me is wonderful. They offer a unusual style of barbecue dishes with their modern smokeless barbecue tables.

So, if you are visiting Australia, be sure to take the time to explore and visit the many Melbourne Japanese restaurants.

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Despite the issue that it is not as expert as a food processor, a blender is an essential aid in the kitchen. The special uses of a blender are grinding, pureeing, and liquifying food. For some chores like making frozen drinks like smoothies and daiquiris or for crushing ice, there is simply no substitute for the magic of a quality bar blender like a Waring Pro. In alternative situations, such as when beating a consistent pancake or crepe base, an ordinary kitchen blender barely makes the job swifter and less problematic.

There is really no reason in buying a cheap blender akin to Kenwood or a Hamilton Beach. They will eventually break or wear out. At the same time, to the common cook, a professional class commercial blender such as a Blendtec or a Vitamix is ofttimes not worth the expensive price, even though they do make magical outcomes (Blendtec advertises that their blenders can pulverise ice as fine as snow.

The best blender you can own will offer a great amount of excellence at a reasonable cost. The blender models that give the best quality to cost ratio come from KitchenAid and Cuisinart. There are a variety of other respected brand names on the market like Braun, Waring, Oster, Sunbeam, and Krups. Here’s a sample of the device characteristics that make Cuisinart and KitchenAid blenders your best options.

Evidence For Why Cuisinart And KitchenAid Blenders Are Superior:

Fabricated From Solid Steel

KitchenAid and Cuisinart blenders are more long-lasting because of cast stainless steel housings and reliable as a result of cast stainless steel mechanical parts.

Every Settings With Pulse Action

Because Cuisinart and KitchenAid blenders have pulse actions at all speeds, you get more command over the food you are processing.

Jugs of Durable Toughened Glass

The thick tempered glass jars that arrive with Cuisinart and KitchenAid blenders Will not stain or cloud with age and are crack and heat resistant and safe for use in dishwashers.

Intelligent Spin Technology

KitchenAid and Cuisinart blenders also have a unique applied science that incrementally ups the blade speed in order to prevent splash back.

Buy Cuisinart and KitchenAid blenders at KitchenwareDirect.com.au - Australia

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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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