TOP TEQUILAS Continued from Men's Journal's Tequila Testers

All content courtesy of Men's Journal Magazine © and Website and this blogger has altered some sentences to fit his style of writing.

OCHO
Today I'm continuing the 18 top tequilas from the MJ staff. Today I'll blog on the next three, and it starts off with Ocho, a partnership between famed tequilero Carlos Camerena (of Tequila Tapatio, also on MJs list) and Tomas Estes, dubbed Europe's "ambassador of Tequila" by the government of Jalisco, Ocho is the rare brand that asserts the importance of terroir. The idea is that, as with wine, the unique natural characteristics of different ranchos in the same general area produce tequilas with very different flavor profiles. Thus, each bottling (or so-called vintage) features agaves sourced from a different rancho, with the precise location and year of the manufacture noted on each bottle. The reposado and anejo are aged in barrels that have already held several tequila batches, to minimize the oak's effects.
($45.00)

GRAN PATRON PLATINUM is a very expensive bottle of tequila for the average drinker on a budget, but save up according to MJ staff testers, this tequila is briefly barreled in oak, so rather than going for sweet vanilla flavors, Patron steered its Platinum top shelfer toward freshness. It's smooth almost to the point of disappearing but somehow comes up with a long spicy finish-think of that hint of perfume left behind as a woman exits a room. The price might be a little hard to swallow, but few tequilas go down as easily.
($210.00)

123 ORGANIC TEQUILA (Uno Dos Tres) David Ravandi began planning his vision for 123 in the nineties. So he planted, and then waited-agaves can take more than 10 years to mature, after all, so this is no small feat. The results are certified organic, which gives "a more delicate and refined flavor profile and a cleaner finish," according to Ravandi, and it doesn't use commercial yeasts in the fermentation process, either. (As you might expect, the packaging comes from all recycled materials as well.) Ravandi's attention to authentic, small-scale production results in a complexity that skews more citrus and spice than sweet. 
($50.00)

So this is the three tequilas for today, recapping we got to know first of all Ocho Tequila, known for their reposados and anejos that are aged in barrels that already stored tequila, and they run an average retail price of $45.00. The next was Gran Patron Platinum, an expensive bottle that goes down smooth, however it is not aged in barrels for a long time but the focus is on freshness, and it goes down smooth at $210.00 it may be a special occasion bottle, or not. The last was 123 Organic Tequila from David Ravandi, a small productions tequila company, the bottles are around $50.00, and for this price the MJ testers love the clean finish of this agave drink.

Until the next tequila blog, take it easy.

Ron Sambrano

            

© 2014

FERNANDO'S AT THE KAU KAU KORNER ON DAIRY ROAD

 Fernando's in the Market Place on Dairy Road, in Kahului, Maui is one of my favorite places to get Maui Style Mexican comfort foods. The Beef or Chicken Chimichangas are ono, comes with rice, refried beans, guacamole, sour cream, and some enchilada sauce. For less than 10 bucks it's a winner!

And the Pork Soft Shell Tacos are just as good, if you love pulled pork, this is the dish to get, the plate also comes with rice & refried beans. And you can get your choice of mild to spicy sauces at the counter, also fresh slices of lime, onions, cilantro…and it's less than 10 bucks also, you can't go wrong here.

Google Map Kau Kau Korner at the Market Place on Dairy Road, it's about five minutes from the Kahului Airport (OGG).

               

© 2014

TIMES SUPERMARKET'S STEAK PLATES FRIDAY

Steak Plates at Times Supermarket in Honokowai, Maui is a perfect plate to get your grilled beef fix before the weekend. Served with rice, a salad, and either a one or double order of steak that's cooked medium, and seasoned with salt and pepper, this plate is a rocking take out on Fridays. 
Oh yes you get a regular size drink as well, or water. If I stop there for this meal, I always get some soy sauce, because for me soy sauce is a perfect marriage with beef steak. So the next Friday if you are in that area, you got stop by and get your fix of steak that's grilled. And while you're at Times, go to the seafood section and get some fresh Ahi Poke. Google Map Times Supermarket, and remember Fridays is when they grill steaks in the parking lot.

                  

       © 2014

TOP TEQUILA'S MEN'S JOURNAL

Here I am, continuing the top tequilas from Men's Journal (MJ)© and what their staff tasters had to say. If you are a foodie, it's good to be in the know of what is out there as far as products in food and drink. It makes you look good and not like some uninformed goof ball out on a date. And if you are clueless, just have confidence in your (I don't know) so you'll be more respected, just say, "Hey I'm not a tequila aficionado so I need some help here," it's better to be honest than to look stupid like, "duh…" Yeah right, your date will see that your lack of confidence is her waste of time.

So, carrying on…let's get into the tequila again, now for those of you who missed our last session, tequila is a fermented alcoholic drink made from the agave plant, to be more specific, the juice from the heart of the agave is extracted and fermented and distilled into a drink you would purchase. Oh by the way, it's the blue agave plant. Also you need to know this at the very least, is that there are three distinct categories of tequila.

1. Blanco- or silver that isn't aged much or at all.
2. Reposado-(sometimes called gold) is aged about 2 months up to a year.
3. Anejo-heavily aged for a minimum of 1 year but less than 3 years.

Tequila like most wines and liquor are aged in wooden barrels, and hence the flavor of the wood is what makes the flavor of the drink. The best tequilas are 100% blue agave without any flavors or other additives. Those tend to cost more, but it doesn't mean that it will taste great. The longer it is aged the mellower the taste in the mouth.

Courtesy of MJ Men's Journal © Rewritten to my style.
Now back to the top tequilas.

Herradura has been produced since 1870, and the roughly 25 million agaves it maintains are propagated from the original plants of that era. More than any other huge-scale producer, Herradura has found a way, though, to maintain quality while scaling up. (Way way up-its fermentation tanks hold more than a million gallons.) Rather than rely on commercial yeasts to hasten fermentation, the company uses only naturally occurring airborne yeasts and lets the juice ferment for up to a week. Herradura introduced the reposado category in 1974, and still is the best examples of the style, with classic vanilla and butterscotch elements that come from a long (for reposado) 11 months in American oak. Its blanco spends 45 days in oak, giving it a bit of color and smoothness, though without overpowering the base agave flavor.
($40.00) 

Casa Dragones is headed by Bertha Gonzalez Nieves, she is the first woman afforded the Maestra Tequilera stutus by the Mexican government. According to the MJ article, Casa Dragones breaks with traditional distillation processes. They use what it called a multiple-distillation process to eliminate impurities and harsh flavors. Following this technique, a bit of anejo is added for complexity and put it in handblown bottles with hand-numbered, signed labels-all to reiterate that this tequila is meant to be the premium to end all premiums. A careful savor-at this price you'd better savory it-uncovers a stunning array of aromas and flavors and all the softness that Casa Dragones's process promise.
($270.00)

Astral is a creation from Master Sommelier Richard Betts. Astral roasts its sugar-rich agave hearts in traditional stone ovens and uses only wild yeasts, but two key differences in its production process stand out. First is that the agaves are grown on mountainous slopes to give them more character from having to work harder to grow. Secondly, after the roasted pinas are crushed, the juice is fermented with the bagazo (the residual pulp)-most producers ferment the juice only-which explains Astral's especially pungent aromas and flavors. Astral is distilled to 92 proof, which Betts calls "a more honest proof," and, for now, hasn't released any aged bottles.
($35.00)

So for now, just digest this a bit, and study these 3 brands of the blue agave plant called tequila. Here's a thought, if you got wine snobs for friends, become a tequila aficionado, and when you go out, show off your tequila chops! I am here to help you my brothers. Be suave, be handsome, be a man! Be a man of the world. Haha, okay man, you all have a good day. Remember, the ladies love a man of confidence.

                  

© 2014

HOW TO JACK UP YOUR FRENCH FRIES GOURMET STYLE

Now and then I like to get a bit creative with food, and I love to get ideas from foodie friends that are well…more creative than myself. I've never been too creative, I'm more of an execute it right kind of a cook and I'm satisfied. But, let's get into French Fries. A friend of mine loves to cook, and of course it's a she, she loves to cook, loves the Food Network and trying out new recipes, and guess what? That's right guys I was a tester taster.

Here's a simple recipe for Truffle Fries

5-6 large Russet potatoes
Enough vegetable oil for deep frying
* And Iced Cold Cold water!!!

1. Cut the fries into somewhat thicker than thin cuts, too thin, and the potatoes will soak up too much of the oil, that's a nay.

2. Get enough water in a pot to hold all of the cuts of potatoes, and add some ice cubes and water to cover it. Let this sit for about a good 30 minutes, then drain it well, and dry them with paper towels. (This is to remove the starch from the potatoes to make it less sticky).

3. Heat up the oil to about 325 degrees F (We will cook the fries twice). In small batches cook the fries until somewhat soft, it will NOT turn brown at this point, that's where the second cooking comes in at a higher temperature.

4. Drain the oil off of the first cooked batch, and let it rest for about 2 hours, it is best to do the first cooking a day in advance.

5. Reheat fryer or pan to 375 degrees F, and cook the fries in batches once again until golden brown and crispy on the outside, don't worry the inside should be soft, what we are doing here is a gourmet move, as you can understand by now that is why gourmet food is more expensive, this is time consuming, if the Mc Donald's guy had to do this he'd be pissed and want a raise!

6. When done, season the fries with some truffle oil. (Warm oil in a sauce pan over low heat), and drizzle as much oil as you want. If you want, mix the oil with some lemon zest and chopped parsley in a bowl first. Sprinkle some salt and pepper and some grated Parmesan cheese for a very tasty side dish.

Other toppings Mayonnaise and Balsamic Vinegar works well.

Truffle oil brands vary and prices too, from what I understand from my cook expert buddy, the more costly brands tend to be better in quality. So sample the oils if you can and pick one that works for you. On this cooking lesson she had a bottle of Black Truffle Oil that is produced by Truffle Hunger, she pointed out she got this from Amazon. (No pics). about $20.00 for 100 MLS

Ron Sambrano

                

© 2014

HIGHER END TEQUILAS (MEN'S JOURNAL)

So you like to get smashed on the weekends? Maybe you're in college, and taking shots of this Mexican concoction suits your fancy. Well my friends, if you only know one brand of tequila, more than likely it's a couple, like Jose Cuervo or Patron, those are really good for the less informed on what other brands are out there, and what types are produced.

First of all tequila comes from the agave plant, agave tequilana weber, var azul or blue agave. It grows in dry lowlands and rainy highlands in the surrounding Guadalajara, in the state of Jalisco. When the agaves reach maturity the juice of the hearts are extracted and then fermented. There are three distinct colors of tequila, white or clear, bronze, and dark. The darker ones are aged longer however it does not mean that its quality is better. After speaking to some of my tequila associates who are in the know, tequila like wine can be of excellent quality on the lower price scale. But in this blog I'll go over some top brands on the higher end that maybe you haven't seen or heard of before, just to get your tequila chops refined.

This is from MJ Men's Journal. © reworded in certain paragraphs to fit my style.

Fortaleza is made by fifth-generation tequilero Guillermo Sauza. The Fortaleza is silky smooth, coming on sweet and a little spicy=like coconut candy with a touch of cinnamon but leaves you with a briny finish, almost like a salted glass rim. ($60.00) 750ML

Courtesy of Google Images

Casa Noble makes a range of tasty handcrafted (and certified organic) lowlands tequilas. All are superb, but Casa Noble's limited-production Joven recently captured the attention of the MJ staff tasters. Bottled at 102 proof for a fuller flavor, it sits in oak for just six weeks, which would technically make it a blanco, but it's distinct from Casa Noble's no-oak blanco, which it calls Crystal (and is itself a powerfully rustic, almost salty spirit). ($53.00) volume (?)

Courtesy of Google Images

Siete Leguas uses complex processing to produce its liquor, some of the agave hearts are crushed using the ancient donkey-pulled tohonas, or stone-wheel mills; some are crushed using  modern sugar-cane shredders. The secret is the mix, and it varies from batch to batch, depending on any number of factors. The result is wildly complex: You might smell or taste spearmint, pine, earth, and cinnamon-but it's always smooth and perfectly balanced. ($40.00) volume (?)

Courtesy of Google Images

Tequila Tapatio Tapatio Anejo, a 75-year old Mexican brand only recently available in the United States, is the MJ staff tasters favorite. In crafting the Tapatio, Carmarena (maker), allows the pinas, or sugar-rich hearts, to ferment slowly along with the bagazo, or residual pulp, and then lets the finished blanco sit in steel tanks for six months. The result is a distinctive tequila that is full-bodied and spicy. The company's recently introduced Tapatio Blanco 110 (110 proof) is also surprisingly sippable, with a big floral aroma and herbal flavors. ($34.00) volume (?)

Courtesy of Google Images

Tequila is consumed by millions around the world, it is good to know about different hand crafted more high end products so that you can explore, these bottles are a little more than paying for a Jose Cuervo, but like I said, sometimes the finer things in life is needed for maybe, a celebration of some sort. Until next time, I'll visit MJ's website and continue to blog about the higher end tequilas.

Ron Sambrano

            

© 2014

FROM THE PHILIPPINES EDDIE GROWS HIS OWN FOOD

My friend Eddie is from the Philippines, he's been in Hawaii for only six months. What does he do? Does he sit around and do nothing? No, he does what he knows, and that is to survive, and growing his own vegetables to help sustain his family is what a man does, no matter where he is from.

With the high cost of rent, fuel and food, Eddie takes his God's given gift for growing vegetables to Maui, and making use of open spaces not occupied by anyone especially in the agribusiness, he is cultivating some fine greens that can be cooked in soups, made into salads and more. Eddie is a prime example of sustaining through gardening. I respect anyone who with no money in his pockets, will not sit and cry about his sad situation, but look around him for an opportunity. Eddie saw an open space of land, he saw his water hose, got his pick, shovel, and hoe, and went to work. God wants us to be fruitful in life, Eddie exemplifies this…to be fruitful, to get to work, to sweat and not be afraid to get dirty and to feed his family.

                   

          © 2014