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Saffron in a pinch.

wineandfoodtube | 09/10/2008

The color of a Buddhist monk’s robes with its legendary powers, Saffron is undoubtedly the world’s most valuable spice.
One of the few not originated in India, saffron’s discovery is still one of mystery.
The word is from the Middle East, collaborating the words sahafarn (thread) and za’faran (yellow).
Full story at www.wineandfoodtube.com

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10 most recent articles from wineandfoodtube

  • + Vote!

    Wines of Argentina

    wineandfoodtube | 08/11/2008 | World

      Most people think of Chilean wines when South Americas mentioned. Few realize that Argentina's the fifth largest wine producer in the world. And there are some fantastically good Argentinean wines . The French winemakers Moet & Chandon have a large winery, Bodega Chandon, in Argentina.It produces under the labels of Comte Valmont, Comte Beltour and Clos duMoulin, their top wine. Other producers are  
  • 1 Vote!

    The wonder of wasabi.

    wineandfoodtube | 07/04/2008

      Wasabi is such a underrated ingredient, almost everyone uses or has tried it as a accompaniment in there sushi. That intense feeling that lasts only seconds as a burning sensation enters your nostrils and jabs at your brain bringing tears to your eyes , is why the wasabi plant brings such wonder and enjoyment. Full story and video of Japanese wasabi garden go to www.wineandfoodtube.com  
  • 1 Vote!

    200 years and still going strong.

    wineandfoodtube | 06/26/2008 | World

      Australia also has some of the oldest grape vines in the world. Most of Europe's established vineyards were destroyed by disease in the 1800s and the only one’s that survived were the vines that where brought to Australia. In order to preserve these, viticulturists have developed some of the vine management techniques now used throughout the world. They have also invented many ways to produce wines  
  • 1 Vote!

    The History of the Blue

    wineandfoodtube | 06/12/2008

      Blue cheeses are originally a product of the environment in which they were ripened. In the case of Roquefort , the Roquefort caves in which the cheese was stored were teeming with Penicillium roqueforti. The circumstances surrounding the discovery of Roquefort are the subject of legend and history. The earliest legend has it that a shepherdess left her lunch of cheese curd and rye bread in a cave,  
  • + Vote!

    It's Truffle Season

    wineandfoodtube | 06/03/2008 | Politics

      In Sarrion, Spain the truffle growers are under strict control by the Aragon department of agriculture, some 15,000 oak seedlings a year receive the corresponding mycorrhization (inoculation with T. melanosporum spores) treatment before being planted. It will take some five years before the first truffles appear. Every Sunday from around December 15th through to March 15th there is a fresh truffle  
  • 2 Vote!

    Bio-dynamic farms and horn manure

    wineandfoodtube | 05/29/2008

      Bio-dynamic agriculture, an enhanced organic method, was founded on a series of eight lectures given by Dr Rudolf Steiner in 1924 at Schloss Koberwitz in what was then Silesia, Germany. It has developed most successfully in Australia, in the 1950’s Alex Podolinsky took over to fulfill Steiner's wish that it become the agricultural method for farmers in the future. In Australia, over two million acres  
  • 2 Vote!

    Native Austarlian Food

    wineandfoodtube | 05/22/2008 | World

      The indigenous people of Australia have used the fruits and plants growing widely on the land for centuries. It has taken many years, but Indigenous foods are becoming more widely known and available, being grown very successfully by a group of farmers in South Australia, giving us the opportunity to create dishes such as; Calamari seasoned with lemon myrtle, Lemon myrtle linguine tossed with local  
  • 2 Vote!

    Thyme the versatile herb

    wineandfoodtube | 05/14/2008

      A lot of people who love to cook are very fond of herbs and spices and look for every opportunity to present them into a dish. Some cooks go overabundant, and sprinkle them in everything on the off chance they will find something new. Then there are those who avoid seasonings altogether for fear they will ruin an entire dish by over-seasoning, or worse, adding the wrong seasoning. One such herb is  
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    New Record for New Zealand wine

    wineandfoodtube | 05/12/2008 | World

      Wine exports in New Zealand have reached a new record with wine export revenues increasing 16% to NZ$766 million in the year to March 2008, according to New Zealand Winegrowers. This was up from NZ$661 million in the last year. ‘The continuing growth of wine exports is very satisfying and reflects strong demand for New Zealand wines in new and existing global markets’ commented Philip Gregan, Chief  
  • 1 Vote!

    Mother's Day

    wineandfoodtube | 05/07/2008

      The history of Mother's Day is centuries old and goes back to the times of ancient Greeks, who held festivities to honor Rhea, the mother of the gods. The early Christians celebrated the Mother's festival on the fourth Sunday of Lent to honor Mary, the mother of Christ. Interestingly, later on a religious order stretched the holiday to include all mothers, and named it as the Mothering Sunday. The