The best wine pairing with steak: what to know?

1. Cabernet Sauvignon

Cabernet Sauvignon is one of the win-win wine options to serve with your steak for dinner. This full-bodied red wine greatly complements the bold flavors of red meat, regardless of what steak you cook. Cabernet Sauvignon, with its high alcohol and high tannin content, is especially suitable for fatty cuts of meat, allowing you to enjoy a smoother wine taste. Look no further if you seek a versatile wine good with steak, whether it is grilled or smoked.

2. Merlot

Merlot stands for bold dark fruit notes in the flavor, such as plum, raspberry, blackberry, and black cherry. Therefore, steak Ribeye, known for its juiciness and intense aroma, is a top choice to serve with this red wine. You can add minimal seasoning to your steak and enjoy the delicious pairing with Merlot or consider meat seasoning with paprika. Believe us, and your guests will undoubtedly love this combo!

3. Pinot Noir

Many prefer soft, light- to medium-bodied Pinot Noir to pair with a steak, particularly Filet Mignon. This meat cut comes from the tenderloin of a cow, so you will want to complement a steak’s lean and delicate flavor with a lovely fruity wine. Besides, Pinot Noir isn’t that powerful, and its light oak notes in taste will suit your good steak served with sauces perfectly.

4. Zinfandel

You can’t go wrong with a bottle of fine Zinfandel to pair with steak, especially if you love sweeter wines. Meanwhile, remember that red meat seasoned with brown sugar doesn’t taste well with Zinfandel. Instead, you will want to grill your steak by adding spicy seasonings – the perfect combination of sweet and zestful flavors is guaranteed. Zinfandel is not only good wine with steak but also more affordable than other popular wine options.

5. Malbec

A bold wine with pleasing fruity notes in the tincture, Malbec remains a perfect red wine with steak for your warm family gatherings. The fruity profile of this wine is suitable for red meat, such as lean Flank steak and Sirloin. In addition, some people choose Malbec to serve with fattier Filet Mignon, but it isn’t the way to go. The rich flavors of this red wine might overcome the beef’s taste.

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Psilocybin cookies recipe

Cookies are always a win-win idea, especially if it comes to magic mushrooms` baking. You will not only mask a natural taste of shrooms that not every user will like but in addition, will make a process of administration tasty and enjoyable! Additionally, shroom cookies are easy to dose, since eating one or two will be enough to get expected effects.

Step 1: stock up with the ingredients

· 100 g granulated sugar
· 165 g brown sugar
· 6 or 12 g of dried magic mushrooms (depending on the dosage you would like)
· 115 g unsalted butter
· 155 g all-purpose flour
· 220 g dark\milk\semi-sweet chocolate chips
· 1 egg
· 1 teaspoon salt
· 1 teaspoon vanilla extract
· 1\2 teaspoon baking soda

Step 2: Follow the instructions to prepare dough for cookies

1. Grind dried shrooms into powder by using a coffee grinder.
2. Using a large bowl, whisk together brown and white sugar with melted butter and salt until the mass becomes homogeneous.
3. Whisk eggs and vanilla extract until it becomes lush.
4. Sift in the shroom powder, flour, and baking soda.
5. Combine all the blends, and carefully mix them.
6. Add chocolate chips into the dough, mix.
7. Chill the dough for at least 30 minutes, or put it in a refrigerator overnight.

Step 3: Prepare shroom cookies to bake

1. Preheat the oven to 180 degrees Celsius.
2. Put parchment paper on a baking sheet.
3. Use an ice-cream scoop, or tablespoon to lay out the dough onto a baking sheet leaving a space between each cookie.
4. Now, bake the cookies for 12-15 minutes, or until the corners start to gild.
5. Let the cookies cool for a while.
6. Bon appétit!
Note: These ingredients will be enough for 12 cookies – take it into account before deciding on the psilocybin dosage. Whether you put 6 g in the dough, you will get 0.5 g of shrooms per biscuit, and for a higher dose, you need to add 12 g of dried magic mushrooms.

Can shroom cookies spoil?

Like anything from baking, psilocybin biscuits can be stored for a longer time. A storing environment plays here a big role – better choose a dry, cool place to ensure cookies storing for approximately a week (I’m sure your cookies will be eaten sooner). Keep in mind that wet, warm conditions will cause mold reproduction that leads to faster spoilage of your baking.

The post How To Make Shroom Chocolate Chip Cookies? appeared first on sta-assoc.org.

She is a chef, food writer, author, and co-founder of the popular Itsa franchise. However, Domini did not always have a hunger for culinary success, in her teenage years she competed as a show-jumper.

«My sister had started a catering business and I regularly worked for her throughout my early teenage years. I used to compete as a show-jumper, but in my mid-twenties, I decided to chuck in the towel as I realized I was never going to be good enough. I decided to go to Leith’s Cookery School in London, then worked in a few places over there before coming home to Ireland,» said Domini.

In the time that followed, Domini and her former partner and restaurateur worked hard to achieve Michelin star status in 1998. The following year, she paired up with her sister, Peaches to create the Its a company with its flagship café situated on Abbey Street, Dublin.

When quizzed about her fondest food memory, it’s a combination of technique and smells that spur her recollections.

«I adored going to this restaurant in the US where the waiters would make Caesar salad at the table, rubbing the wooden bowl with a cut garlic clove and making a dressing table-side. It made a huge impression,» she answered.

Learning to cook is certainly a learning curve, and as an occupation, it is a passion that drives a person to learn throughout a lifetime. Domini recalled her earlier food memories which taught her the value of perseverance but also the grace in admitting defeat.

«I have very vivid memories of trying to grow avocados (and failing) and also trying to make meringues. I did not notice the speck of egg yolk that was going to sabotage my chances of whisking the whites into any kind of peak, it was a disaster! I was whisking for what seemed like hours. But it was a good lesson that sometimes you can’t fix things in the kitchen, and that you just have to start again,» she revealed.

When it comes to comfort food, she admits these meals evoke a sense of comfort from the people who cook them.

«More often than not, it’s food that others cook. It could be roast chicken made by my sister, Peaches, or a dish like the spaghetti with clams, garlic, and chili in Junior’s,» she said. «At home, it can be as simple as soft-boiled eggs, mashed with butter, olive oil, Maldon salt, and black pepper along with chorizo, sautéed and then cooked with a little sherry.»

When asked about her signature dishes and ingredients, Domini shows her awareness of Ireland’s growing conscious for food intolerance and allergies, with more and more people choosing to omit certain food groups from their diets to increase their level of health.

«I love all the dishes we created for Alchemy that are wheat, dairy, and refined sugar-free. Especially the beef kale crack with toasted quinoa, portobello mushroom, and the Asian dressing. It’s mega tasty. At home, I am obsessed with black sesame paste and making dressings out of that,» she said.

The post Domini Kemp: The Meal that Made me a Chef appeared first on sta-assoc.org.