GASTROLOVE :ORGASMIC FOODS AND EATOUTS

CULTURAL LIQUOR FROM EAST AFRICA. Historically while in Africa modern distillation took place post independence it is important to note that this by any ways it did not mean that there was no liquor in the communities in the continent.Actually  what is interesting to note is that liquor was there in different communities and was held in high regard.This is because it was the old folks that took to making this potent brews that where appreciated by the communities during different events that they took to.It is this community blenders that where able to maintain and ensure quality checks the youth where just sourced to collecting the ingredients.This art was pass down from father to son to the next generation. Lets look at some traditional alcohol that i personally feel hold the communities in high regard but can also be used to highlight and be part of creating African cocktails. MURATINA.   Muratina is an alcoholic drink named after the fruit of the same name....

It is always a big inspiration to be inspired by organic farmers ,local produce and culinary techniques. Let's look at the below and see how we can use it in bars to create better cocktails. Ginger/local galangal  If you have had a chance to work with the local ginger one of the things you note is that it has a peppery kick. One of the great ways to use it is in preparing its syrup. In making its syrup I use the following methods : maceration and boiling. Once you get the ginger wash the skin off ,extract its juice off and store it for later.  Take it is pulp and add superfine sugar . (it is important to note we have been fortunate to have brown sugar that has a slight complex feel in Kenya)  Let it sit out for 12 hours .Gradually take note of it getting syrup, extract the syrup and add to the juice of before.  The remaining pulp boil it in 1 part water and sugar .Reduce this and let it cool. The cold maceration of ginger releases differen...

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...

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. Dr...

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 hom...

Baker's Love Morning love, I bet you to talk to yourself for the very love of not just been in the kitchen but you doing dessert is not only amazing but a reflection of ones soul.Everyday when we do bake those desserts and wait for our clients to but we not only sell our creativity,skill but also our very soul.The very extension of why we favour sweetness. However our clients may never get to see the man hours we put behind every plate or box.Take an average fact that we source prime produce from our very best sources in the market so that they get the best of us. We thank our partners who have constantly supplied us with great stuff and in its respect that i will take time to delve into the various produce we use and there varieties in thanks to them and there efforts. Please catch up on the read .

so if you did not come next year summer when you hear its coming you better turn up