(from http://articles.latimes.com/1991-11-05/news/wr-1156_1_ice-cream)
Around 50 years ago . . . ". . . Fidel Castro ordered his ambassador to Canada to ship him 28 containers of Howard Johnson's ice cream, one of each flavor. After tasting them all, Castro declared that his Cuban revolution must produce a quality ice cream of its own. So the Communist government plunged headlong into the helado business. An ice cream factory sprang up on the highway to Havana's airport, while an abandoned hospital in the city's busy Vedado district came down to make way for one of the world's largest ice cream parlors. Cecilia Sanchez, Castro's private secretary and close companion since their guerrilla days, took charge of the enterprise and named it Coppelia, after her favorite ballet. She designed the plaid skirts worn by waitresses at the two-story parlor since its inauguration June 4, 1966. As the revolution matured, Coppelia sprouted scores of branches in cities and towns across the Caribbean island. By 1980, the year Sanchez died, it was serving more than 50 flavors, from almond to walnut. . . "
OHO's "Ocean City Ditty," the CD single is now available at http://www.cdbaby.com/cd/oho4
(and, if you're in town, at Trax On Wax on Frederick Rd. in Catonsville, MD) OHO is Jay Graboski, David Reeve & Ray Jozwiak. Please Visit http://www.ohomusic.com
My latest solo offering, Just More Music by Ray Jozwiak, featuring original, instrumental piano music is now available at - Just More Music by Ray Jozwiak
(To Access all Ray Jozwiak - Gonzo Piano music you can copy-and-paste this URL directly to
your browser: http://http://www.cdbaby.com/Artist/RayJozwiak)
(from http://www.wikihow.com/Pair-Food-and-Wine)
Build on the basic understanding of what might match. It's easy enough to say that chicken goes with white wine, or beef goes with red wine but which wine exactly? And is this choice clear cut? The wine that goes with the food will depend heavily on the manner in which the food has been prepared. For example, it isn't as simple as saying that chicken goes with white wine. If, for example, the chicken has been poached, making it simple and delicate, a simple wine such as a young Semillon will be good. When roasted, the fat makes the chicken richer, thus requiring a heavier textured wine such as an aged Semillon. If barbecued, the chicken becomes smoky, and goes well with a wine aged in wood, such as a light Chardonnay. When chicken has been cooked in cream, it becomes really rich, a heavier Chardonnay will pair well. When it's made into a darker dish, such as by adding soy sauce, it can take a light red such as a Pinot Noir. Place chicken into a red wine marinade, and it makes sense to pair it with red wine.
Learn the different flavors within each wine style and seek to match these to the food ingredients. For example, fruity elements and wood overtones impact the wine flavor and are important considerations when partnering the wine with food. If you can taste peaches, coconut, tropical flavors, smokiness, herbs, etc., then take those flavors and find their food equivalents.
Weight of the wine has an impact on pairing with food. Wines are light, medium or full-bodied, referring to the depth of flavor on the mid-palate. When trying to discern the weight of the wine, either ask the retailer, or check the depth of color. Apart from Pinot Noir, the darker the color, the heavier the weight.
Use your sense of smell to help you pair food and wine. The two senses are one, and you can trust your nose unless it's blocked. Wine smells can be floral, perfumed, mineral, fruity (common fruit smells are peach, melon, and fig), butter, nuts, earthy, truffle or mushroom, meaty, or even like the barnyard. If the smell is unpleasant, avoid it. An aging wine can have overtones of toast or engine fuel.
You say you never want to hear a word
From me again
Never want to have to see my face
At your door
If there's so much as the mention of
My name
You can feel an uncontrollable
Fit of pain
I'm the one
That you said
You would love
Til the bitter end
This must really be
This must really be the end
Nothing could be fitter
This must really be
This must really be the end
Make no mistake it's bitter
You never want us to be seen again
In public places
Can't explain it to another friend
How it goes
You say there's torment that you feel inside
From many things
I can tell you that I still don't know
What that means
Long ago
We were friends
Far removed
From this bitter end
This must really be
This must really be the end
Nothing could be fitter
This must really be
This must really be the end
Make no mistake it's bitter
There's no candy coating
To make it go down easier
Not so simple to digest
No bright colors and no
Exotic flavors sweetening
What you see is what you get
You never want to have to hear a word
From me again
Never want to have to see my face
At your door
If there's so much as the mention of
My name
You can feel an uncontrollable
Fit of pain
With one fell
Swoop you sent
Me direct to the bitter end
This must really be
This must really be the end
Nothing could be fitter
This must really be
This must really be the end
Make no mistake it's bitter
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