tag:blogger.com,1999:blog-8694545359158964872024-03-13T12:28:49.283-07:00The Wrapped ScallionMystique GastronomiqueThe Wrapped Scallionhttp://www.blogger.com/profile/15313914326459196139noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-869454535915896487.post-57163810106710077822009-08-09T21:02:00.002-07:002009-08-09T21:07:19.797-07:00Wrapped Scallion is moving ... check it!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_Z5ouBNbfe_E/Sn-cB4MJEwI/AAAAAAAAAGs/mq7V5f79QLY/s1600-h/JAS+cheesy+jalapeno+biscuits.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_Z5ouBNbfe_E/Sn-cB4MJEwI/AAAAAAAAAGs/mq7V5f79QLY/s320/JAS+cheesy+jalapeno+biscuits.jpg" alt="" id="BLOGGER_PHOTO_ID_5368180836926034690" border="0" /></a><br />Like biscuits ready to go into the oven, The Wrapped Scallion is transforming into a warm, fresh, comforting loaf - at a new location.<br /><br />Please visit <a href="http://thewrappedscallion.com">www.thewrappedscallion.com</a> for the new home. Fresh blogs and fun products are available for your indulgence.<br /><br />See you there!<br /><span style="font-style: italic;">~Wrapped Scallion</span><div class="blogger-post-footer">~TWS</div>The Wrapped Scallionhttp://www.blogger.com/profile/15313914326459196139noreply@blogger.com0tag:blogger.com,1999:blog-869454535915896487.post-23686613133791906072009-07-20T14:40:00.003-07:002009-07-20T15:03:39.508-07:00Calling out the Fire and Meat<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_Z5ouBNbfe_E/SmTkbQVg1fI/AAAAAAAAAGk/z7SCjTvbO44/s1600-h/BBQ+Don+callin+you+out.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 235px;" src="http://4.bp.blogspot.com/_Z5ouBNbfe_E/SmTkbQVg1fI/AAAAAAAAAGk/z7SCjTvbO44/s320/BBQ+Don+callin+you+out.jpg" alt="" id="BLOGGER_PHOTO_ID_5360660613370533362" border="0" /></a><br />Any day is a good day for grilling some tasty morsels. At The Wrapped Scallion HQ, the test-kitchen grill of choice is an 18" charcoal clamshell-style. Recent meals include: <span style="font-weight: bold;">Lobster tail </span>with roast red pepper juice and Dave's Gourmet sea salt; <span style="font-weight: bold;">chicken quarters</span> with olive oil, TWS signature poultry seasonings, and Dave's Gourmet smoked sea salt; and <span style="font-weight: bold;">onion brulee</span> with olive oil, black pepper, and kosher salt.<br />Today we'll be working on <span style="font-weight: bold;">shrimp skewers</span> & here is the method ...<br /><ul><li>Seven skewers with raw shrimp (peeled and deveined), about five shrimp per skewer.</li><li>Marinate these in PBR (TWS Pineapple Ale is still fermenting, or else this would be choice) for thirty minutes as the coals warm up.</li><li>When the grill is ready, baste the shrimp with extra virgin olive oil and sprinkle liberally on both sides with Dave's Gourmet Hawaiian red salt and black pepper.</li><li>Grill these on one side without turning for about three minutes or until lightly carmelized and opaque.</li><li>Flip, then finish the other side to match.</li></ul>Half of the shrimp will be chilled overnight to make a fine shrimp salad at brunch tomorrow. The other half will be served in warm grilled tortillas with a simple lettuce and jicama slaw. The salsa is a succulent <span style="font-style: italic;">watermelon/pineapple/habanero</span> concoction created yesterday. But that is another story ...<br /><span style="font-style: italic; font-weight: bold; color: rgb(0, 102, 0);">~TWS</span><div class="blogger-post-footer">~TWS</div>The Wrapped Scallionhttp://www.blogger.com/profile/15313914326459196139noreply@blogger.com0tag:blogger.com,1999:blog-869454535915896487.post-41893965500972846742009-03-09T08:00:00.003-07:002009-03-19T23:29:36.849-07:00Stoplight Lune<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_Z5ouBNbfe_E/SbSVAhBSbpI/AAAAAAAAAGM/FBbklXMTlo0/s1600-h/IMG00551.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 132px; height: 105px;" src="http://3.bp.blogspot.com/_Z5ouBNbfe_E/SbSVAhBSbpI/AAAAAAAAAGM/FBbklXMTlo0/s320/IMG00551.jpg" alt="" id="BLOGGER_PHOTO_ID_5311033696672968338" border="0" /></a><span style="font-family:lucida grande;">Pepper stoplight. Stop! Caution! Go! </span><br /><span style="font-family:lucida grande;">Tangy, smokey, a slight simmer on tongue.</span><br /><span style="font-family:lucida grande;">Spinning, sweating, confusion. Milk, please!</span><br /></div><br /><span style="font-family:lucida grande;">-a lune reflecting upon a stoplight of space-coyote chile peppers at Zolo's Grill, Boulder, CO</span><br /><br /><span style="font-style: italic;font-family:lucida grande;" >~TWS</span><div class="blogger-post-footer">~TWS</div>The Wrapped Scallionhttp://www.blogger.com/profile/15313914326459196139noreply@blogger.com0tag:blogger.com,1999:blog-869454535915896487.post-68113560450328073592009-03-04T18:09:00.004-07:002009-03-04T20:06:16.813-07:00March -ing onHola Amigos! I know it's been a while since I rapped at ya, but things have been hopping at The Wrapped Scallion zone.<br /><br />The next beer in the works is "Die Meister Brau" in honor of the Master's golf tournament (April 9 - 12). More details to come, but it's going to be mostly kegged with a very limited number of bottles available for sample.<br /><br />MSCD is cool as ever; this semester brings Food Production I, with the ever-awesome Chef Shelly Owens. No more fear of the Phyllo!<br /><br />Lots of wonderful things are simmering in the proverbrial stove, so stay tuned.<br /><br />Seems like most sites go through this at some point ... there will be a fresh website soon at <a href="http://thewrappedscallion.com/">www.thewrappedscallion.com</a> to accompany the storefront and blog. This should be up and on within April at latest.<br /><br /><span style="font-style: italic;"></span>Be cool, have fun, and stay healthy. ~<span style="font-style: italic;">TWS</span><div class="blogger-post-footer">~TWS</div>The Wrapped Scallionhttp://www.blogger.com/profile/15313914326459196139noreply@blogger.com0tag:blogger.com,1999:blog-869454535915896487.post-87053943847053841832008-10-29T20:16:00.005-07:002008-11-25T22:49:25.721-07:00Dressing for Hot WingsHot Wing Dressing, "The Wranch Scallion Dressing"<br /><br />This recipe is being presented by request. Thanks, Terri!<br /><br />Best served as a dip-dressing for celery or carrots, this recipe saw its debut on the Malatchi - Offe- Boughn pizza jam, October 25, 2008.<br /><br />Try different cheeses for variety!<br /><br />Ingredients:<br /><br />1 pint sour cream<br />1/4 cup scallion, finely chopped<br />1/3 cup parmesan/romano shredded cheese blend<br />1 tbspn garlic powder<br />Dash sea salt<br /><br />Preparation:<br /><br />Blend all ingredients well. Serve immediately or chill and serve within a week.<div class="blogger-post-footer">~TWS</div>The Wrapped Scallionhttp://www.blogger.com/profile/15313914326459196139noreply@blogger.com0tag:blogger.com,1999:blog-869454535915896487.post-47903132070098968722008-10-12T09:21:00.011-07:002008-10-12T14:56:40.960-07:00Push It. Real good.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_Z5ouBNbfe_E/SPJwtmLj5-I/AAAAAAAAAFg/Hllq1portn4/s1600-h/7spices.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://2.bp.blogspot.com/_Z5ouBNbfe_E/SPJwtmLj5-I/AAAAAAAAAFg/Hllq1portn4/s200/7spices.jpg" alt="" id="BLOGGER_PHOTO_ID_5256387643740252130" border="0" /></a><br /><span style="text-decoration: underline;"></span><span style="color: rgb(204, 0, 0);">Salt & Pepper ...</span><br /><br />Simplicity is elegance in the world of excellent foods.<br /><br /><span style="font-style: italic; font-weight: bold;">The Wrapped Scallion</span><span style="font-weight: bold;"> promotes the use of the very best ingredients to invigorate and finish everyday meals at home. </span><br /><br />It doesn't cost much to add a gourmet flair to every dish. It's such a passion for me that soon you will have access to <span style="font-style: italic;">TWS<span style="font-style: italic;"> </span></span>favorite spices and herbs through my online store<span style="font-style: italic;"></span>!<br /><br />Fantastic flavors and textures are easy to experiment with by using fine herbs and spices. Toss a few threads of <span style="font-style: italic;">saffron</span> into your rice while it cooks on the stovetop, and your average meal becomes an exotic journey of sensory stimulation.<br /><br />Or, add a bay leaf and some onion powder to the rice instead; the simulated <span style="font-style: italic;">rice pilaf</span> couldn't be simpler yet it will impress you and your diners immensely.<br /><br />But let's get tricky by getting back to basics. Talking about salt and pepper.<br /><br /><br /><span style="color: rgb(204, 0, 0);">Yin & Yang, the Flowerpot Man ...</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_Z5ouBNbfe_E/SPIxGvtatTI/AAAAAAAAAEQ/A2cYHwSmjqI/s1600-h/lego-salt-pepper-shakers-1.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 136px; height: 93px;" src="http://1.bp.blogspot.com/_Z5ouBNbfe_E/SPIxGvtatTI/AAAAAAAAAEQ/A2cYHwSmjqI/s200/lego-salt-pepper-shakers-1.jpg" alt="" id="BLOGGER_PHOTO_ID_5256317707050726706" border="0" /></a><br />Salt and pepper are staples in every kitchen, and with good reason. Without adding herbs or spices, your rice dish will definitely taste much better with a dash of salt and a good sprinkle of pepper than it will served plain.<br /><br />S&P provides the foundation for meat rubs, seasonings, and anything edible which needs a savory kick.<br /><br />Now ... expand your ideas of table salt and pepper. Crush some fine <span style="font-style: italic;">Tellicherry black peppercorns </span>and exotic <span style="font-style: italic;">Red Hawaiian salt</span> over the top of that plain rice dish. The color display, and the aroma of freshly crushed spices are lovely. The unique flavor of these variants are exciting and not to be missed.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_Z5ouBNbfe_E/SPJu3S0w5bI/AAAAAAAAAE4/xrYblMDo5YI/s1600-h/TWS+-+Hawaiian+Red+Salt.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 259px; height: 100px;" src="http://2.bp.blogspot.com/_Z5ouBNbfe_E/SPJu3S0w5bI/AAAAAAAAAE4/xrYblMDo5YI/s200/TWS+-+Hawaiian+Red+Salt.JPG" alt="" id="BLOGGER_PHOTO_ID_5256385611319797170" border="0" /></a><br /><span style="color: rgb(204, 0, 0);">Beyond Thunderdome ...</span><br /><br />This holiday season, be a culinary hero! Try using some unusual spices and herbs in your favorite dishes. Try out some new salts and peppercorns. Those old standby meals will take on new life. Contact me for ideas and help on putting them into play.<br /><br />Not cooking? Bring the host a <span style="color: rgb(0, 0, 0); font-weight: bold;">gift package of exotic salts and fine peppers</span>. Get them from <span style="font-style: italic;">The Wrapped Scallion </span>... check back November 1 for more details.<br /><br />Gourmet food can be easy and affordable. Remember ... "life is the variety of spice!"<br /><span style="color: rgb(0, 102, 0);">~</span><span style="font-style: italic; color: rgb(0, 102, 0);">TWS</span><div class="blogger-post-footer">~TWS</div>The Wrapped Scallionhttp://www.blogger.com/profile/15313914326459196139noreply@blogger.com0tag:blogger.com,1999:blog-869454535915896487.post-69610328806428098132008-10-12T09:12:00.004-07:002008-10-29T20:58:34.790-07:00Serv-Safe NRA CertificationAce.<br /><br /><span style="font-style: italic;">The Wrapped Scallion</span> passed the <a href="http://servsafe.com/">National Restaurant Association's Serv-Safe certification exam for Safe Food Managers</a> with a 95%. Thankfully the certification must be renewed every five years; shooting for 100% next time. <br /><br />Sincere gratitude to <a href="http://www.mscd.edu/%7Ehmt/about/shellyowens.shtml"><span style="color: rgb(51, 51, 255);">Chef Owens</span></a>, and the HTE 1603 student body at MSCD this semester. The quality of intelligence and skill of you all is at once challenging and inspiring!<br /><br />Anyone who prepares food in a professional atmosphere, or even at home, should count such a class and certification as a basic requirement in their studies.<br /><br /><span style="font-style: italic;">~TWS</span><div class="blogger-post-footer">~TWS</div>The Wrapped Scallionhttp://www.blogger.com/profile/15313914326459196139noreply@blogger.com0tag:blogger.com,1999:blog-869454535915896487.post-25088242717287966382008-09-30T21:03:00.007-07:002009-03-08T21:41:37.818-07:00Straight A(le), well over 4.0<a href="http://www.bonzuko.blogspot.com/"><span style="font-style: italic;">Bonzuko</span></a> signature homebrew, tweaked with a secret new hop, is fermenting and about to be transferred for secondary fermentation and clarification.<br /><br />Basically, the beer is getting awesome.<br /><br />Once awesome, it will be kegged and limited bottles will be produced. It is not for sale. It is just brewed for the love of beer, and is only to be enjoyed responsibly by a worthy taster.<br /><br />This brew is dubbed "Straight Ale" in honor of <span style="font-style: italic;">The Wrapped Scallion's</span> current G.P.A. of 4.0, or "straight A's" at MSCD. Aw yeah.<br /><br />Lift a glass of your favorite beverage in honor of kind spirits and success with your endeavors this autumn season.<br /><span style="font-style: italic;">~TWS</span><div class="blogger-post-footer">~TWS</div>The Wrapped Scallionhttp://www.blogger.com/profile/15313914326459196139noreply@blogger.com0tag:blogger.com,1999:blog-869454535915896487.post-29173796251613451212008-09-30T20:29:00.001-07:002008-09-30T20:35:23.699-07:00Daily Cross-Swords: Ham and Bear Snack<a href="http://bonzuko.blogspot.com/2008/08/ham-and-bear-snack.html">Daily Cross-Swords: Ham and Bear Snack</a><br /><br /><span style="font-style: italic;">TWS</span> wrote this one for a sister blog, "Daily Cross-Swords" and the recipe is not to be missed.<br /><br />If you don't want to try it on your own, consider hiring <span style="font-style: italic;">The Wrapped Scallion</span> to make it for you!<br /><br />Check other posts on Daily Cross-Swords as well. You may find links to interesting items.<br /><br />Bon apetit!<br /><span style="font-style: italic;">~TWS</span><div class="blogger-post-footer">~TWS</div>The Wrapped Scallionhttp://www.blogger.com/profile/15313914326459196139noreply@blogger.com0tag:blogger.com,1999:blog-869454535915896487.post-43922823849178563752008-09-30T18:33:00.011-07:002008-09-30T21:30:28.845-07:00TWS will be Serv 'd<a href="http://www.servsafe.com/"><span style="font-style: italic; color: rgb(204, 0, 0);"><span style="font-family:arial;">Serv-Safe,</span></span></a><span style="font-family:arial;"><a href="http://www.servsafe.com/"><span style="color: rgb(204, 0, 0);"> Food Protection Manager Certification, National Restaurant Association.</span></a><br /><br />This October, <span style="font-style: italic;">The Wrapped Scallion</span> gets officially schooled.</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_Z5ouBNbfe_E/SOLXmvwHWoI/AAAAAAAAAC4/EIIDyReklNY/s1600-h/IMG00103.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://2.bp.blogspot.com/_Z5ouBNbfe_E/SOLXmvwHWoI/AAAAAAAAAC4/EIIDyReklNY/s320/IMG00103.jpg" alt="" id="BLOGGER_PHOTO_ID_5251997176120695426" border="0" /></a><br /><span style="font-family:arial;"><br />As part of a highly valuable and fun class at MSCD, <span style="font-style: italic;">Food Preparation and Sanitation,</span> the above-mentioned certification testing comprises the mid-term examination. If we don't pass, we fail the class. No pressure.<br /><br />Great information about prevention of food-borne illnesses, proper facilities management, pest control, food preparation & care, recipe conversion, plus much more is covered in preparation for the exam.<br /><br /><a href="http://www.mscd.edu/%7Ehmt/about/shellyowens.shtml"><span style="color: rgb(0, 0, 153); font-weight: bold;">Chef Owens</span></a> is a magical and magnetic presence in both the classroom and kitchen. She is well-trained, experienced, well-spoken, and attentive to all her students. She is a kick and it's an honor to work with her.<br /><br />As an exploratory endeavor,<span style="font-style: italic;"> TWS</span> signed up for classes this semester in the <a href="http://www.mscd.edu/%7Ehmt/index.shtml">MSCD department Hospitality, Tourism and Events</a>. This semester has confirmed the joy of working with food, and has revealed many possibilities for putting this education into practice. So<span style="font-style: italic;"> TWS</span> is now pursuing a minor in Restaurant Management.<br /><br />Look for more on professional developments soon! Thanks to all loved ones for your support.<br /><br /><span style="font-style: italic;">~TWS</span><br /></span><div class="blogger-post-footer">~TWS</div>The Wrapped Scallionhttp://www.blogger.com/profile/15313914326459196139noreply@blogger.com0tag:blogger.com,1999:blog-869454535915896487.post-30117764095115012532008-09-23T19:51:00.005-07:002008-09-30T18:59:24.090-07:00Yakitori For You<span style="color: rgb(204, 51, 204);">Independent Restaurant Review:</span><br /><br />9/13/08 - <a href="http://www.sushitazu.com/"><span style="font-weight: bold;">Sushi Tazu</span></a>, Denver, CO<br />(303) 320-1672<br /><br />You read that post about <a href="http://thewrappedscallion.blogspot.com/2008/05/yakitori-shio-yaki-chicken-skewers.html">Yakitori Shio-Yaki</a>, right? If you haven't had it made for you before, check out <span style="font-style: italic;">Sushi Tazu</span> in Cherry Creek. They do it just right and it's a real treat. Model your own creation off this one.<br /><br />Taking a Saturday "vespa" tour of Denver on the way to see some dear ole friends, I found myself near Cherry Creek with a bellyfull of hunger. Dreaming lately of <span style="font-style: italic;">chawanmushi</span>, and reminiscing my times in the area, it had to be <span style="font-style: italic;">Sushi Tazu</span>. Plus <span style="font-style: italic;">sake</span> is always nice.<br /><br />Let's just say I worked there as a waiter years ago, for about 2 months. I hope they have forgotten it. At the time, I was not their best asset. But I was certainly a fan, even then. The food is classic Japanese and the people are classy (some Japanese). The taste of their hot house <span style="font-style: italic;">sake</span>, probably the same brand (<span style="font-style: italic;">Gekkeikan</span>?) as every other Asian restaurant in the Denver area, somehow tastes unique ... like something one might find in a feudal era <span style="font-style: italic;">sake</span> inn. Japanromantic.<br /><br />It was happy hour and <span style="font-style: italic;">sake </span>was 2 for 1. Flying solo, I ordered two small flasks of the house hot selection, a <span style="font-style: italic;">chawanmushi</span>, and a <span style="font-style: italic;">yakitori shio-yaki.</span> This is unquestionably my favorite <span style="font-style: italic;">ninja</span> snack.<br /><br />Read <a href="http://thewrappedscallion.blogspot.com/2008/05/yakitori-shio-yaki-chicken-skewers.html">TWS blog archives for more on </a><span style="font-style: italic;"><a href="http://thewrappedscallion.blogspot.com/2008/05/yakitori-shio-yaki-chicken-skewers.html">yakitori shio-yaki</a>.</span> The best parts about <span style="font-style: italic;">Tazu</span>'s presentation: a classy wooden foodservice set with toothpicks, lemon, and <span style="font-style: italic;">shichimi.</span> Love the <span style="font-style: italic;">shichimi.</span> Green onions fat and fresh. Tender chicken. Tops. No place else does this dish so well.<br /><br /><span style="font-style: italic;">Chawanmushi</span> is a savory mushroom/fish custard served in a lidded crock. The flavor is intense, woody from the (<span style="font-style: italic;">shiitake?</span>) shrooms and salty from the fish, softened and eased into the palate via creamy egg custard. Oh. My. <span style="font-style: italic;">Domo arigato gozaimashita</span>.<br /><br />The service was impeccably polite and thoroughly Japanese. Several attractive customers sat at tables on the patio around me on this sunny afternoon, and the staff was jovial yet professional. The meal, with appropriate tip, cost under $20.<br /><br />I'll hit that place again for another review, and also to grab my <span style="font-style: italic;">ninja</span> snack, <span style="font-style: italic;">ninja </span>style so they only remember me as the smiley and genuinely nice guy whom I have grown to be. Excellent service, and a must-visit for anyone seeking classical Japanese food you won't find on the menu anywhere else.<br /><br /><span style="font-style: italic;">~TWS</span><div class="blogger-post-footer">~TWS</div>The Wrapped Scallionhttp://www.blogger.com/profile/15313914326459196139noreply@blogger.com0tag:blogger.com,1999:blog-869454535915896487.post-29430031722814823912008-09-23T18:47:00.009-07:002008-09-30T21:38:51.762-07:00Vegging Out9/15/08 - <a href="http://www.mscd.edu/%7Ehmt/index.shtml"><span style="font-style: italic;">FSI </span>(Food Selection & Identification, MSCD)</a><br /><br />Tour: <span style="font-weight: bold;"><span style="color: rgb(0, 0, 0);"><a href="http://www.coosemans.com/">Coosemans</a>,</span></span><span style="color: rgb(0, 0, 0);"> specialty produce supplier, Denver, CO<br /></span>303-371-3130<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.theproduceguide.com/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_Z5ouBNbfe_E/SOL0v_MVtlI/AAAAAAAAADA/uLYA0-_bvE0/s400/coosemans+lobster.jpg" alt="" id="BLOGGER_PHOTO_ID_5252029220721636946" border="0" /></a>Photo of <span style="font-style: italic;">TWS </span>favorite find at Coosemans, the Lobster Mushroom, courtesy <a href="http://www.coosemans.com/">http://www.coosemans.com/</a><br /><span style="color: rgb(0, 0, 0);"><br /><span style="font-weight: bold;"><span style="color: rgb(51, 51, 255);"><a style="color: rgb(51, 51, 255);" href="http://www.mscd.edu/%7Ehmt/about/jacksonlamb.shtml">Chef Lamb</a> </span></span><span style="color: rgb(51, 51, 255);"><span style="color: rgb(0, 0, 0);">is da man. He has put together such an exciting and pertinent syllabus for this class. Direct experience-learning is the next best thing to keeping your eyes on the road while driving. I could vividly describe every moment of the tour because I was so fully present ... but here's a summary.<br /><br /><span style="color: rgb(204, 153, 51); font-weight: bold;">Dan McMaster</span>, 17-year veteran at Coosemans, guided us through a labyrinth of crazy legumes like the <span style="font-weight: bold;">dragon tongue bean</span>; cute looking baby bite-sized <span style="font-weight: bold;">squash </span>both green and yellow; varietals like funky <span style="font-weight: bold;">purple fingerling potatoes</span>; nutty-smelling microgreens called <span style="font-weight: bold;">mache<span style="font-weight: bold;"><span style="font-weight: bold;">; </span></span></span>wierd <span style="font-weight: bold;">sea beans; onion and garlic </span>offerings; mystical mushrooms like the <span style="font-weight: bold;">maitaki</span> ("hen of the woods"), <span style="font-weight: bold;">renji </span>(king oyster)<span style="font-weight: bold;">, wood-ear, shiitake, </span>and my personal fave ... the <span style="font-weight: bold;">lobster mushroom.</span> Yup, it is the color and scent of a lobster. Then we moved on to <span style="font-weight: bold;">tarot root; cactus pears; malanga; tamarind; carambola </span>(star fruit); <span style="font-weight: bold;">rambutan </span>(lychee); <span style="font-weight: bold;">quince; ti leaves; cactus leaves ... </span>and finally lovely & fragrant florals like <span style="font-weight: bold;">orchids, carnations, pansies, and lemon leaves.</span><br /><br />We saw lettuces and peppers, fruits and herbs. Way more than listed here. And we'll never be the same again.<br /><br />My philosophy, dear readers: Education is zilcho unless you put it into practice.<br /><br />The day after this tour, I saw some of those bite-sized squash at the local store. Roasted them with butter, oil, salt, pepper, oregano, onion powder, and a little beer. Aw yeah.<br /><br />Need some inspiration? Though a wholesaler, check out <a href="http://www.coosemans.com/">Coosemans' website</a>. Ask your local grocer to order in your favorite oddity, and mention that Coosemans stocks it.<br /><br />~<span style="font-style: italic;">TWS</span><br /></span></span></span><div class="blogger-post-footer">~TWS</div>The Wrapped Scallionhttp://www.blogger.com/profile/15313914326459196139noreply@blogger.com0tag:blogger.com,1999:blog-869454535915896487.post-24072828067173237752008-09-23T18:04:00.006-07:002008-09-30T21:35:56.712-07:00Cheese us!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_Z5ouBNbfe_E/SOL9wBD9baI/AAAAAAAAADI/IQfzdIEvqdc/s1600-h/bleu+google.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://2.bp.blogspot.com/_Z5ouBNbfe_E/SOL9wBD9baI/AAAAAAAAADI/IQfzdIEvqdc/s200/bleu+google.jpg" alt="" id="BLOGGER_PHOTO_ID_5252039116828011938" border="0" /></a><br /><br /><a href="http://www.mscd.edu/%7Ehmt/index.shtml"><br />9/22/08 - <span style="font-style: italic;">FSI </span>(Food Selection & Identification, MSCD)</a><br /><br />Guest speakers: <span style="color: rgb(0, 153, 0); font-weight: bold;">Mike Przestrzelski; Val Landrum</span> - <span style="font-weight: bold;">United Sales & Services, LLC</span>, specialty food brokers. 720-898-8181<br /><br /><a href="http://www.mscd.edu/%7Ehmt/about/jacksonlamb.shtml"><span style="color: rgb(51, 51, 255); font-weight: bold;">Chef Lamb</span></a> delivers the goods, again.<br /><br />Denver's largest deli broker came down on our class with a spread of cheeses to make any dairyphile melt onto a toast round. Cheese. Cheese. More cheese. School is awesome.<br /><br />We sampled the finest, and sometimes<span style="font-style: italic;"> a couple</span> of the finest marks of each <span style="color: rgb(0, 0, 0); font-weight: bold; font-style: italic;">natural cheese</span> variety.<br /><br />Talking about: Sheep's milk <span style="font-weight: bold;">chevre</span> so dank; <span style="font-weight: bold;">marscapone</span> like buttery whipped cream; <span style="font-weight: bold;">boursin</span> smacking of garlic & herb;<span style="font-weight: bold;"> mozzarella</span> smooth like no oth-ah; creamy <span style="font-weight: bold;">feta</span> from <span style="font-style: italic;">Israeli sheep's milk</span> ... not your usual cow / salt cheese from the local store!; Reny Picot 60% butterfat <span style="font-weight: bold;">brie</span> (I ate more than 7 slices myself); <span style="font-weight: bold;">havarti</span> flavored with horseradish, chive, and mustard seed to kick your tastebuds into submission; unbeatable Jarlsburg <span style="font-weight: bold;">swiss</span>; 18 & 30 month-aged <span style="font-weight: bold;">parmesans</span> beyond description; chipotle <span style="font-weight: bold;">cheddar</span>, aw yeah; and of course<span style="font-weight: bold;"> bleus</span>: Maytag, Danish, Roquefort.<br /><br />Rounded out with handmade specialty crackers, fine salami, and an olive selection. High class.<br /><br />Whew. I may have missed listing a <span style="font-weight: bold;">fontina </span>or two here, but I sure ate 'em! Had a plate of the bluest, fuzziest Danish <span style="font-weight: bold;">bleu</span> all to myself ... <a href="http://www.mscd.edu/%7Ehmt/about/jacksonlamb.shtml"><span style="color: rgb(51, 51, 255); font-weight: bold;">Chef Lamb</span></a> could see the fire in my eyes when he asked to take it away and kindly let me eat it all. Thanks, Chef!<br /><br />Mike layed down tons of good info and history. This guy knows his business and is an impressive personality. Val is an accessible and passionate presenter, generous with his product and a really nice guy.<br /><br />If you missed this class for any reason, go sign up for it next semester. Enroll in MSCD if you must! Contact me if you want more info on this event or these nice people.<br /><br />~<span style="font-style: italic;">TWS</span><div class="blogger-post-footer">~TWS</div>The Wrapped Scallionhttp://www.blogger.com/profile/15313914326459196139noreply@blogger.com0tag:blogger.com,1999:blog-869454535915896487.post-63054100639502382982008-09-23T16:57:00.001-07:002009-03-08T21:42:39.447-07:00The Porter's Whistle Blew<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_Z5ouBNbfe_E/SNmFiCrUuhI/AAAAAAAAABs/Boph8A-K1IY/s1600-h/porter+label.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 381px; height: 178px;" src="http://4.bp.blogspot.com/_Z5ouBNbfe_E/SNmFiCrUuhI/AAAAAAAAABs/Boph8A-K1IY/s320/porter+label.jpg" alt="" id="BLOGGER_PHOTO_ID_5249373660557654546" border="0" /></a><br /><br />The Cherry Tree Porter has kissed and ran. A rich, dark beer tasting of bourbon and cherry wood, this was a house favorite. So far, everyone who has tasted it has been smitten. Our friend <span style="color: rgb(204, 0, 0); font-weight: bold;">TERRI</span> does not drink much beer, but gave it rave reviews and sipped a few tall glasses! Glad you enjoyed it ... come sample our next brew when you can.<br /><br />Best of all, the keg system is up and running. The Cherry Tree was the inaugural keg brew and it hit spectacularly. Special, very special, very very special thanks to <span style="font-weight: bold; color: rgb(153, 51, 0);">FRANK</span>. Without his truck, his time, his assisted brawn, and his great attitude, the keg fridge would never have arrived.<br /><br />Now in the keg:<br /><br /><span style="font-weight: bold; color: rgb(0, 153, 0);">Sophomore Wheat</span><br /><br />~<span style="font-style: italic;">TWS</span><div class="blogger-post-footer">~TWS</div>The Wrapped Scallionhttp://www.blogger.com/profile/15313914326459196139noreply@blogger.com0tag:blogger.com,1999:blog-869454535915896487.post-41654141436390176992008-06-08T17:57:00.002-07:002009-03-08T21:43:12.700-07:00Flat TireBonzuko Phat Tire is ... is ... is ... gone.<br /><br />Despite the pleas for more, the 2008 version has been fully ravaged.<br /><br /><br />~<a href="http://www.blogger.com/info@bonzuko.com">Bonzuko</a><div class="blogger-post-footer">~TWS</div>The Wrapped Scallionhttp://www.blogger.com/profile/15313914326459196139noreply@blogger.com2tag:blogger.com,1999:blog-869454535915896487.post-10516968100448795992008-05-28T12:41:00.004-07:002008-09-23T22:10:45.770-07:00Yakitori Shio-Yaki, Chicken SkewersSimple & delicious. <strong>Yakitori Shio-Yaki</strong> is grilled chicken on a stick with simple seasonings. Try it on the grill or in a convection toaster oven. Prep time: 10 minutes, plus marinade time of at least 24 hours. Cook time: approx. 20 minutes. Yields about 6 skewers, depending on construction.<br /><br /><div align="center"><span style="color: rgb(204, 0, 0);">Yakitori Shio-Yaki</span></div><div align="center"><u><span style="color: rgb(204, 0, 0);">by The Wrapped Scallion</span></u></div><div align="center"></div><div align="center"></div><div align="center"></div><div align="center">1 x Boneless, Skinless Chicken Breast</div><div align="center">1 x Onion of Choice</div><div align="center">4 x Green Onion Stalks (thicker is better)</div><div align="center">1 x (20 ounce) Bottle Soy Sauce</div><div align="center">1 cup Sesame Oil</div><div align="center">Sea or Kosher Salt & Pepper to taste</div><div align="center">Skewers</div><div align="center"></div><div align="center"><em><u><span style="color: rgb(204, 102, 0);">Prepare the marinade</span></u></em></div><div align="center">Pour half the bottle of soy sauce into a bowl.</div><div align="center">Add 1/2 cup sesame oil, salt & pepper. Set aside.</div><div align="center"><em><u><span style="color: rgb(204, 102, 0);">Prepare the food</span></u></em></div><div align="center">Wash and peel all vegetables, discarding skins.</div><div align="center">Slice the onion in half. Finely dice half the onion and set aside. </div><div align="center">Chop the remaining onion into large chunks to fit onto skewers. Set aside.</div><div align="center">Grasp the white end of the green onions, pull from the other end. </div><div align="center">Slice the dark green portions which pop off into small circles. Reserve in a plastic bag in the refrigerator.</div><div align="center">Chop the rest of the green onion into barrel-shapes, the same width as the onion chops. Discard the onion top. Set aside with onion chunks.</div><div align="center">Wash the chicken.</div><div align="center">Cut chicken into bite-sized chunks to work with the onions.</div><div align="center">Arrange chicken, onion chops, and green onion barrels onto the skewers. Make it pretty, like a Zen flower arrangement! Balance meat and vegetables appropriately.</div><div align="center">Place into a shallow dish large enough to let the skewers lay flat. Pour marinade over skewers. Cover and refrigerate for 24 hours, turning at least once.</div><div align="center"><em><u><span style="color: rgb(204, 102, 0);">Prepare the dipping sauce</span></u></em></div><div align="center">Add the diced onion to the remaining soy sauce and refrigerate until ready to eat.</div><div align="center"><em><u><span style="color: rgb(204, 102, 0);">Add fire</span></u></em></div><div align="center">Discard the marinade. Brush skewers liberally with remaining sesame oil. On all sides: Salt them well, and then add pepper.</div><div align="center">Cook the chicken over a flame or in a convection toaster oven until internal temperature reaches at least 165F.</div><div align="left"></div><div align="center"><span style="color: rgb(0, 0, 0); font-style: italic;"><em><span style="color: rgb(255, 0, 0);">Oiishi-desu.</span><br /></em></span><div style="text-align: left;"><span style="color: rgb(0, 0, 0); font-style: italic;">~TWS<em></em></span><br /><span style="color: rgb(204, 0, 0);"><em></em></span></div></div><div align="left"></div><div align="left"></div><div align="left"></div><div class="blogger-post-footer">~TWS</div>The Wrapped Scallionhttp://www.blogger.com/profile/15313914326459196139noreply@blogger.com0tag:blogger.com,1999:blog-869454535915896487.post-57212351919107604342008-05-28T11:11:00.003-07:002009-03-08T21:44:45.793-07:00Tire in a Bottle<a href="http://bp3.blogger.com/_Z5ouBNbfe_E/SD2lRqX-u0I/AAAAAAAAAAM/n7cGDDTiNKE/s1600-h/Blog+Phat+Tire+Label.jpg"><img id="BLOGGER_PHOTO_ID_5205498467161389890" style="margin: 0px 10px 10px 0px; float: left;" alt="" src="http://bp3.blogger.com/_Z5ouBNbfe_E/SD2lRqX-u0I/AAAAAAAAAAM/n7cGDDTiNKE/s320/Blog+Phat+Tire+Label.jpg" border="0" /></a><br /><em>The Bonzuko Brewery Phat Tire Amber</em> is in the bottle! A clone of New Belgium Brewery's Fat Tire (a true classic), Phat Tire is simply a box kit obtained from the good people at <strong>Stomp Them Grapes</strong>. <br /><br /><br />This beer is not for sale. The Wrapped Scallion practices homebrewing to celebrate the joys of liquid breads. And ... it's science.<div class="blogger-post-footer">~TWS</div>The Wrapped Scallionhttp://www.blogger.com/profile/15313914326459196139noreply@blogger.com0