Bilety Radom

In the 1970s and 1980s, you’d have been hard pressed to find a household that didn’t have a Mr. Coffee machine in it. Introduced to the market in 1972, Mr. Coffee was the first drip coffee maker specifically made for home use. Joe DiMaggio, former baseball star, was the first spokesperson for the brand.

Before the automatic drip coffee maker, people would perk their coffee on the stovetop with a percolator. Later models of percolator machines were electric and could be plugged in. The Mr. Coffee machine is an electric machine.

To get a great tasting cup of coffee, one only had to fill the water reservoir, put coffee in a coffee filter, put the filter in the basket and turn the machine on. Hot water dripped from the reservoir onto the coffee grounds in the basket, brewing coffee as it trickled through the grounds. At the end of its journey, the coffee dripped from the filter down into a pot, where it was ready to be served.

Wildly popular all over the United States, Mr. Coffee has become a bit of a cultural icon. Besides having Joe DiMaggio pitching the brand, years later the machine would be referenced in dozens of movies, songs, short stories and poems.

One of the most famous references to Mr. Coffee was in the Back to the Future trilogy. In the movies, instead of Mr. Coffee, it was called Mr. Fusion. Ironically, the machine in the movie wasn’t an actual Mr. Coffee machine, but a modified Krups coffee maker.

In the movie Spaceballs, Mr. Coffee is prominently featured, and the DVD version even has another parody reference, called Mr. DVD. In terms of popular music, Mr. Coffee was mentioned in the Bloodhound Gang’s hit song, The Bad Touch. The machine was also in the Tom Hank’s movie, Apollo 13.

Author:Jennifer Harris

Since the rise of the humble teabag which was introduced to the UK by Tetley Tea in 1953, the art of making a real cup of English tea has been on the decline, with many ‘tea drinkers’ choosing to mash their tea in a mug. Of course back in the Victorian times, taking tea was more of an event; with the ‘tea maker’ even mixing a blend of tea leaves them selves. Interestingly, the first tea bag recorded was in around 1908. Introduced by a gentleman called Thomas Sullivan, from the USA. The Victorian connoisseurs of tea must have rejected the idea. After all, the Victorians enjoyed the whole event of tea drinking and chattering – why would they want to speed up the process?

To make a real cup of tea you will need…

A quality blend of tea leaves. Loose tea is best, however a good brand of tea bags will suffice. (Remember if the tealeaves were cheap – the tea will taste accordingly) If you choose to use leaves you will also need a tea strainer.

You will also need a kettle full of boiling water, a teapot, a teaspoon, a china mug or cup and saucer, milk and sugar to taste.

First pour around a quarter of a pint of the boiling water into the teapot. Put the lid on the teapot and swill the hot water around inside the teapot before pouring the water out of the spout and down the sink. This is called ‘Warming the Pot’.

Warming the teapot ensures that when the teapot is filled with water for making tea, that the water will remain hot and wont loose any heat tot he teapot. Keeping the tea water hot not only keeps the finished tea at an optimum temperature for drinking, but also helps with the tea brewing itself. Piping hot water aids the tealeaves to effuse.

One the teapot is hot, you should add the tealeaves. The general rule is to add a teaspoon of loose tea or a teabag for every person who will be taking tea, plus ‘One for the Pot’. Therefore, if five people are taking tea, you should add six teaspoons of tealeaves or six teabags to the teapot.

Now pour on the boiling water. You should add enough water to fill everyone’s teacup. Put the lid on the teapot to retain the heat. Leave the teapot to stand for two minutes.

Then remove the teapot lid and stir the tea with a spoon. Replace the lid and again leave it to stand two more minutes. The tea is now ready for pouring.

China cups are best for drinking tea from, which is why the Victorians chose to drink from beautiful china tea sets. It just makes the tea taste better.

Controversy has arisen as to when the milk should be added to tea. Some people saying that the milk should be poured in first and others saying that the tea is poured first. Obviously as a nation we have got used to brewing tea in a mug. This way the tea is always added first. However, to make a real cup of English tea the milk is always added to the cup first, followed by the tea.

Sugar is than added last to taste. A sugar bowl is necessary because it largely depends on the size of the cup as to how much sugar you will take in your tea. The larger the cup or mug the more sugar you may need. Of course with just a small china cup you need far less sugar.

When the tea has been poured, the teapot should be again filled with boiling water in readiness for a second serving. Stir the tea and replace the lid and cover the teapot with a tea cosy to keep the tea piping hot. By the time you have drunk your first cup of tea, the second batch of tea will be ready for pouring.

We should bring back the art of tea making. It’s a relaxing social event that everyone young and old can enjoy. Funny isn’t it how we buy little girls pretty little tea sets to make imaginary tea for their dollies, and yet as adults we have removed the fun and we just sling a teabag in a mug. Join the campaign and dig out your teapot and treat yourself and your friends and family to a real English cup of tea and a chat, today.

Author:S Roberts

In 1940, the war in Europe had cut off supplies of French wines and only a trickle of spirituous liquors was coming into the American market. Importers turned en masse to California for a marketable source of revenue. Men carrying brief cases were a familiar sight in the vineyard valleys. They came with gold and promises of nationwide distribution. Their offers were irresistible to all but a few, those few who today can still call their souls their own.

Wine, unlike whiskey, gin, and beer, depends upon inventories built up patiently from vineyards that are extended slowly. The product itself is only as good as the grapes that give it life and the patient care that gives it quality. Tremendous gallon-age is necessary for nationwide distribution.

It is true that you can buy many of the finer wines in the principal cities of the land but you will not find them on the shelves of every little cork and bottle shop in even the largest metropolitan areas. This is not an unusual situation with the products of any creative industry.

Wines that are widely advertised and distributed in seeming limitless quantity are certainly a pleasant beverage, but you will not find, in many of them those qualities which have excited the admiration of discriminating hosts down through the ages. Obviously, rare and versatile wines are harder to find and are much more costly than widely distributed wines.

Sherry is one of the most versatile of all wines, much like Chardonnay, both in its range of sweetness and dryness and in its uses. The most famous Sherry in the world once was Harvey’s Bristol Cream, and it was also one of the sweetest. It was too sweet for anything but dessert service or to accompany little cakes in afternoon hospitality, however. At the other end of the line is dry Amontillado, a Sherry completely without sweetness. A perfect aperitif, it is the most suitable of all pre-prandial drinks.

There is no such thing as a “cooking Sherry” or, for that matter, a “cooking wine.” “Cooking wine” is the most expensive wine you can afford for that purpose. When heat is applied to wine or any other alcoholic beverage, the alcohol completely disappears in vapor because it is evanescent, leaving only the intrinsic flavor of the product. What is left is no better than the flavor of the wine and naturally, the better the wine, the better its flavor.

Moscato Amabile, not to be confused with Muscat, is made in the Spanish manner, a solera process. An old wine of the type desired is laid down as the “mother cask.” Each successive year a wine of the same type is laid down next to it, until a series of casks is established.

Sherry, when blended, happily takes on the characteristics of the oldest wine in the blend. All the wine that is sold or removed is taken from the mother cask, but never more than half. The mother cask is then refilled from the cask next to it and so on all the way back down the line.

Author:Sarah Martin

Do you want to own a restaurant? It is a common dream that many people have, and you can make it a reality. There is a great deal involved with owning a restaurant though and not everyone understands that. They decide it is the right business for them due to the fact that they love to cook. Yet they fail to realize that behind the scenes they need to order products, hire staff, and advertise to let people know what they offer.

Owning a business also requires you to be able to effectively deal with people. You are going to have issues that arise with staff, suppliers, and customers. You can’t have an attitude that everything is your way because that doesn’t work well when you have a restaurant to take care of. You will end up losing customers and having to replace staff every time you turn around.

If you want to own a restaurant it is good if you have some effective communication skills. Being a good listener is very important as it can help you get the big picture of what is going on. You also have to be motivated because you will be solely responsible for your restaurant staying on track. You will have to set the hours and determine how things are going to operate.

Think about what type of restaurant you are interested in. Will it be upscale or family oriented? Are you thinking of offering your own unique recipes and decorating the place how you want it to be? If so, then a chain restaurant establishment isn’t right for you. While they will offer you plenty of direction, everything is uniform at such restaurants so you don’t have room for expressing your personal style or recipes.

Are you committed to working a variety of hours, especially to get things off the ground? That is what you will need to be willing to do if you want to own a restaurant that is successful. You certainly don’t want to have to work around the clock though. They best way to avoid doing so is to hire very competent staff. You need to have at least one manager that you can delegate responsibilities to.

If you want to own a restaurant I encourage you to do so. It is important to follow your dreams and to have a job you are happy with. You do need to take your time determining if this type of business is right for you though. It can be very successful for you or it can become your worst nightmare.

Instead of rushing to get yourself into a building and the doors open, slow things down. Have a plan of action with realistic goals you can reach for. Break large tasks down into ones you can manage. If there are aspects of the business you don’t know about then learn them. Even if you hire someone to take care of them for you, having a basic understanding of it will allow you to keep a close eye on the aspects of your restaurant business.

Author:Patricia Farnham

Food & Wine

When it comes to matching food and wine the possibilities are, of course, endless but the good news is that there are no right or wrong answers. Sure, some combinations will be better than others, but you’ll discover what these are through experimentation with your favorite foods and wines. So, out with the rule book and in with the freedom to improvise and have fun. Remember, too, that it’s not just what you’re cooking that matters but how you’re cooking it. Here are some basic pointers that may help you on your way:

Wine should complement the food rather than dominate it, so one simple thing to keep in mind is “light food: light wine, heavier food: heavier wine”. Soups, salads and light dishes will show best when accompanied by light, usually white, wines. More robust foods with fuller flavors can handle bigger, stronger wines. Obvious, we know, but it really is that simple. Now let’s take a look at some common foods.

Fish

Many wines can overpower the delicate range of flavors to be found in the fish group, so aim for something light and fresh that will let the flavor of the fish shine through. Here are some safe bets:

Sauvignon Blanc: New Zealand versions are particularly good since they are light, zesty and lemony.

Sancerre & Pouilly Fumé: Also made from Sauvignon Blanc, these French wines are lean, grassy and excellent all-round fish wines.

White Bordeaux: Usually a blend of Sauvignon Blanc and Semillon (which gives it extra richness), this can stand up to richer fish flavors and sauces. It’s particularly good with smoked salmon, but works with a wide variety of dishes.

Muscadet-Sur-Lie and Chablis: two French wines that are classic partners for Oysters and Mussels.

Chardonnay: Richer fish dishes call for weightier wines and many California and Australian chardonnays fit the bill nicely. It’s best to avoid overly oaky styles, as they can overpower the fish.

Pinot Grigio: A good all-rounder, its neutral character makes it very flexible with fish and other foods.

Riesling: Particularly Australian versions which have lovely lime-juice flavors are a perfect match for fish.

Pinot Noir: Yes, it’s okay to drink red wine with fish! Pinot Noir works well with salmon, but try it with grilled fish or anytime you’re having fish and just want to drink red.

Meat

Meat’s more robust flavors call for hearty wines and there are few things as satisfying as a nice steak and a glass of Cabernet Sauvignon. Here are a few starting points:

Beef & Steak: Cabernet Sauvignon is a classic partner for red meat. Cabernets from California, Australia, Chile, or Bordeaux all work very well. Merlot and Syrah/Shiraz, too, are excellent choices.

Lamb: Bordeaux and Rioja are great choices, here, but try your favorite red and see what you think.

Casseroles and Stews: Hearty, robust reds are usually best and there are lots to choose from. Cêtes-du-Rhône, Syrah/Shiraz and Zinfandel are all good bets.

Pork and Veal: Red and white wine can work equally well with pork. Aim for lighter reds like Pinot Noir, Beaujolais or Chianti, or softer reds like Merlot. Chardonnay is a good choice for a “porky” white.

Poultry: As the flavor strengthens from chicken to pheasant, so, too, should the wine. A wide variety of wines work with poultry, particularly Chardonnay and Pinot Noir. A full-bodied Chardonnay can even handle goose. Strongly flavored poultry and game birds can easily handle red Bordeaux, Cabernets and Merlots.

Other

Pizza: Think red. Italian reds like Chianti, Valpolicella or those made from the Sangiovese grape are particularly good, but so is Zinfandel. Don’t over-think your pizza wine; just enjoy it.

Pasta: With creamy and fishy sauces, lean towards whites like Pinot Grigio and crisp Chardonnays like Macon-Villages. With red sauces, meat sauces and lasagna go with a hearty red. Any Italian will do as will Zinfandel or Syrah/Shiraz.

Vegetarian: Such a catch-all category that it really depends on the preparation and spices. If it’s an earthy, nutty dish, Pinot Noir could be great. If it’s lighter, with more green vegetables, then you might be better off with a white like Chardonnay.

Dessert

For many people, dessert wine takes the place of dessert, but if you choose to serve wine with dessert, here are a few pointers based on the type of dish.

Fruit: Either on its own or in tarts, fruit flatter sweet wines wonderfully. The acid in the fruit is a nice foil to the sweetness of the wine. Try Sauternes, Late Harvest Riesling or Muscat.

Chocolate: Hugely popular in desserts, but tough to match with wine. Many people like Merlot with chocolate and Tawny Port’s hazelnut character marries wonderfully.

Heavy Desserts: If the dessert is already sweet and heavy, try a light, refreshing glass of Moscato d’Asti or Champagne as an accompaniment.

Author:cody maverich