By Bob Lipinski Italians have been sipping little cups of strong coffee for over 400 years, but the coffee we know as espresso — a thick, dark liquid with a foamy, creamy head, or crema dates from 1903. This is when machines (perfected simultaneously in Milan and...
By Bob Lipinski Anyone who enjoys cooking and creating gourmet dinners or just tinkering around the stove can transform dishes into Epicurean triumphs with wine. Chefs the world over know the value of wine and have been cooking with it daily, transforming the blandest...
By Bob Lipinski The changing colors reflect the season of autumn, the activity of harvesting grapes to make wine. Large gondolas are filled to the brim as workers fastidiously cut the sugar-laden grape clusters from the vine. Then they are loaded onto trucks to the...
By Bob Lipinski I recently had the opportunity of tasting a condiment called Pikliz Royal (pee-kleez). Pikliz is a staple condiment in Haitian cuisine and is a mix of pickled cabbage, carrots, and scotch bonnet (habanero) peppers. I tried it on a multitude of foods,...
By Bob Lipinski A salad comprising chopped lettuce (Romaine, Bibb, iceberg, Boston, etc.) tomatoes, roasted or grilled (not fried) chicken breast, hard-boiled egg, avocado, crumbled blue cheese, crisp bacon, scallions, and a red wine vinaigrette. An interesting...
By Bob Lipinski “Happiness is having a rare steak, a bottle of whisky, and a dog to eat the rare steak.” (Johnny Carson, 1925-2005, American television host and comedian) Whiskey, a brown-colored distilled spirit, is made in over 50 countries and enjoyed by millions....
Bob Lipinski, author of 10 books; writes, consults, and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements.
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