GASTROLOVE :ORGASMIC FOODS AND EATOUTS

To  every dish their is always highlights that leave you coming back for more.When you experience an amazing pairing it is usually ends in been a ballad or sonnet reminding you how amazing dining experience should be. Perhaps this retrospect of how to pair rum and food well would offer the same consonance to the rum and food lover.Here below are some key guide lines to follow: Preference While consuming fish or meat what do you normally prefer to go with. Just like in wines light rums go with light foods as balance is the key. Meats(red ) due to its heaviness can stand up with old rums to go with it.While seafood tend to go well with far less mature rums.   Scent components In essence the ability to smell and appreciate different scents acts as a bridge between the rum and food. This is due to the fact that in the end the scents should not only complement but be able to be inviting to the sub conscious mind . Take an example of watercress salad or green  salad if yo

How could you not possible experiment working with rum in the kitchen .Not only is it a joy but the experience will not only change your view of rum but also dining experiences. Here below are my top current workings with rum. Glaze for barbecue (pork )ham 40 ml of orange or mandarin rum liqueur such as chamarel 25 ml of plantation pineapple infused rum Jerk seasoning Caster sugar 10 gm Adjust seasoning to preferred taste. Mix well and use to baste ham every 30 minutes. Rum Gravy (meat balls) 200 gm chuck steak mince I large finely chopped onion Sprig of Rosemary 2 TBS of flour 2 TBS orange liqueur 1 beef stock cube 2 TBS of mustard 1 TBS of strawberry jam 200 ml of black strap rum 700 ml of water Method Sear  pan to hot drop in the onion and oil and cook to translucent. Then add the mince ,cube ,Rosemary and rest of ingredients then cook off to a thick Sauce of your preferred liking usually 30 minutes . Serve with meatballs and mash of potato. Dressi

Great spirits contribute to a greater dining experience and in essence the constant awareness of consumers to understanding the different categories of rum has lead to a general rise in the consumption of rum in its full pleasure.However the dining experience can not be complete without have to eat great food as well .It is on this note that i write about this cause essentially food with rum deserves a better understanding and experience as well. It always great to see chefs create great dishes but my displeasure of minimizing rum in recipes based on the colors saddens me.Simply put recipes that advocate dark rum or gold rum do not place into mind the distinct flavor nuances and notes of the different categories or styles of rhum.It is high time that we start taking this serious and start thinking critically on what we are advocating  when it comes to the dining experience.I hope in the few bars below you will find a better understanding and use of rum in the kitchens of your homes b