The Uniqueness of Argentine Vinaigrettes

(reposted here-originally on Yahoo voices which will shut down 7/31/14)

Artisan vinegars and vinaigrettes are forging in popularity. But is there a significant different in taste in the supermarket brand you've been buying for ages and these specialty products. And are there regional differences to the making process? I talked to expert Lesley K. Roberts of Nuovoterra Products about the unique differences in traditional Argentine vinaigrettes.

How is Argentine Vinaigrette made differently than what we get at the supermarket?
From a food standpoint, current supermarket vinaigrettes rarely contain 100% percent olive oil as their oil base. They may have a small percentage in their product, but typically in order for companies to maximize their profits, consumers will find the products contain only a percentage of olive oil mixed with some other cost cutting oil such as Canola. Additionally, they rarely use "first cold pressed" olive oil which is the best olive oil you can purchase and contains the heart healthy properties that makes olive oil such an important ingredient.
Some consumers have argued that regardless of the olive oil in their current supermarket choice, they save money by purchasing these inexpensive vinaigrette's.

The Argentine aspect of the dressing comes down to two key ingredients - mustard and vinegar(s). Vinaigrette originated in France and contains mustard, typical Argentinian vinaigrette does not. If you visit Argentina, restaurants and homes will usually place a container of olive oil on the table, along with a few different wine vinegars and sometimes a balsamic. You mix those together and season with salt and maybe a few spices to achieve what we call "Argentine style Vinaigrette". Aside from the mustard, Argentinian's tend to use a mix of wine vinegars.

At Nuovoterra, we use several wine vinegars from a California company that start with local Napa valley wines and barrel age them in an artisanal process that turns them into gourmet vinegars. The last layer we add is a different balsamic to slightly change the finish of that base recipe, ranging from a stronger taste to a sweeter flavor depending on the balsamic, and making our recipe more robust or mellow.

Should we notice a significant difference in taste?
A lot of vinaigrettes have a diluted vinegar taste, bordering on the sweet side. Our product is true to vinaigrette form in that its purpose and taste has a bold yet refined flavor.

Besides the taste, what should people look for in purchasing vinaigrettes?
If they are looking for an authentic taste, they should make sure the vinaigrette contains actual olive oil and a blend of vinegars, usually at least one wine vinegar. The product should not have any sugar added in the ingredients. In general, a good rule of thumb for most products is to have the least amount of scientific named ingredients and even better if it does not contain preservatives. If the person is looking to maximize the health benefits, they should look for a vinaigrette that has 100% olive oil base at minimum and better yet, a first cold pressed olive oil. If the ingredients are fresh or sourced by the closest available area that provides those ingredients, that is going to add to the freshness of the product and also lessen the carbon footprint if that is something important to a consumer.

What makes your products unique and what future products are on the horizon?
Our motto is that we take old world recipes and craft them with new world gourmet ingredients as would have been done in the past because good traditions like that should never be forgotten. We use the best ingredients for our recipes that we can find from the closest sources available because it is good for the products, for the consumer and because we support fellow American businesses.
Currently Nuovoterra is working on a signature chimichurri recipe that my grandfather passed on to me. Argentine food is finally making a name for itself rather than being lumped in with Italian food as it always has in the past.

Macau: What Makes a Hotel Different

(reposted here--originally on Yahoo Voices which is being shut down 7/31/14)

Home to some of the largest resorts in the world, Macau has a lot of accommodation choices. Executives at Mandarin Oriental Macau passed on advice on what can set you apart.

 

Venetian Macau is the largest resort in the world—10,500,000 square feet. More and more gigantic hotel estates are being built, making Macau a vacation destination. In a region that is increasingly competitive, how can one set itself apart? I talked to Mandarin Oriental Macau’s General Manager Martin Schnider and Director of Culinary Operations and Food& Beverage Dominique Bugnand who offered their highlights, all of which hoteliers can do to set themsleves apart.

 

All Guests are VIP

Shnider: Through detailed planning and constant reviews, we design and deliver our services and products to not only address guests’ needs but also to surpass their expectations by surprising them with our ability to anticipate and fulfill their wishes.

Personalized services such as:

In-room check-in service, with which guests can enjoy privacy and exclusivity, as well as avoid the process of queuing and filling up the form, thus being able to quickly rest and refresh in their rooms after a long journey.

Recording guest preferences in order to delight our guests and ensure that their preferences are acted upon appropriately whenever possible.

If an arriving guest has lost his/her luggage, proactively offer an elegantly packaged, complimentary “emergency kit” which contains basic toiletries and sleepwear; there will be a separately stocked kit for men and ladies.

Treat every guest as a high profile individual.

Cater to Needs

Bugnand: I do time to time receive requests for gluten free options. Most of my dishes are gluten free as the usage of flour is only limited to few items on my menu. There’s no compromise in the balance of taste. But for the balance of texture, I will have to use other types of flour or vegetables for substitution. I try to adapt my recipes to any kind of food allergies or dietary.

For me, use the finest ingredients, cook “à la minute” and in a simple way to ensure we serve the best food to our guests.

Welcome All

Would you be open to offering a gay wedding package for visitors?

Our wedding package is designed to create a memorable event and experience for all couples who are in love.

 

Know Your Location

Shnider: Guests look for exclusive lifestyle, cultural and educational aspects in their experiences. Therefore, the hotel partners with local community to offer an array of exciting packages which combine the hotel’s facilities with the city’s renowned attractions.

Macau is a small city. But right on these islands, we can experience cultural diversity to a great extent, such as Chinese, Cantonese, Portuguese, Macanese, just to name a few. One can also discover a luring contrast between old world charm and modernity in this city. The best thing is, we can enjoy all of these within one day!

Macau is not just about gaming; it’s also an educational cum entertaining city.

8 Things to Know About Eating in Macau

(reposted here-originally posted on Yahoo Voices which shut down 7/31/14)
(also some ridiculous citations were removed that were required by Yahoo)

Macau plays host to a wide variety of tastes and flavors. As with every destination, the region has its own unique customs and cuisines. Here are 8 things to know.

A tart is not always a tart
The popular dessert in Macau is the Portuguese Egg tart. Virtually found everywhere, the most popular are from Lord Stow's Bakery on Colane Island. While called a Portuguese Egg tart, don't call it that to a Portuguese. "They might take offense," says a Macau Government Tourist Office representative. The egg tarts found in Macau are unique to the region, a blend of the traditional recipe along with flourishes. Lord Stow's in particular mixes in aspects of the English custard tart, as the bakery's website reiterates. Heard about the Cronut craze? Lord Stow's sells 7000-10,000 tarts a day, according to its website. A line forms early in the morning prior to its 7AM opening. There are outlets including one at the Venetian.

Gluten Sensitive Diners Beware
While many restaurants can cater to Gluten Free diners, bread is very popular in Macau, as observed first hand. Large baskets of different varieties of rolls, baguettes, and breads are the precursor to many a meal. Dipping bread into the serving platter to partake in the sauce is common. For those who are sensitive to gluten, that contaminates the entire dish. It might do well to serve those with sensitivities first, along with preserving some sauce for seconds. Another Macanese tradition is filling dinner bread with the entrée to make a personal sandwich, as shown by a Macau Government Tourist office representative.

Macanese Mixtures
Formerly a point of entry to China, the region naturally houses a great variety of restaurants. Manuel's or (O' Manuel as some name it on blogs) specializes in traditional Portuguese cuisine and attracts tourists and locals alike. On the night I was there, a Food and Beverage manager at the Wynn Macau was adamant about getting a table for him and his Pro Field Hockey players, returning ten minutes to closing after finding no available table on his first attempt. A chef of the Wynn's Il Teatro restaurant was also dining, "I come here weekly. The sauces are simple but nuanced." On the other spectrum, "A traditional Chinese dinner in Macau centers around seafood. His restaurant offers al fresco dining with Pee Pee Shrimp and Drunken Prawnsa specialty. Macanese dining is unique to the region, a blend of the vast influences. Well known establishments like Café Litgoral will serve such favorites as African Chicken and Stuffed Squid along with Sangria.

Water for Free
Free bottled water can be found at most casinos. Kept in bins in several locations, you can take as many as you want. "Hotel rooms customarily provide two complimentary bottles of water each day.

Stay in and Dine
Americans hotel can be "low end food in a high class atmosphere." But the resorts in Macau try harder to keep you dining in. Consider the Grand Lisboa Hotel which has 3-Michelin rated restaurants under one roof. Granted, it's a huge roof. When you take into consideration the cramped residences of the locals, the resorts are massive-the Venetian Macau is 10,500,000 square feet. Most buffets are slightly up-scale and offer a wide variety of tastes with several serve-to-order chefs on hand-eggs and noodles being the primary ones. While offering more in the way of taste than their American counterparts, there is a varying degree of success. The Mandarin Oriental's Vida Rica Restaurant endless and well-made offerings are worth its higher price. For families, the Sheraton offers Shrekfast, proving only 90 minutes to eat in between meeting all the various Dreamworks characters. Available dining and the vast retail areas are a strategy by the government, "Supported by the Macau Government Tourist Office, the city has transformed into an international hub for business and leisure travelers, as well as elevating Macau as a family destination," says the Sheraton's Public Relations Director Christine Tse. Note: the casino areas are cordoned off with guards checking IDs at entry points, as verified by Macau's Gaming Inspection and Coordination Bureau.

Tipping
According to the Macau Government Tourist Office, "Leaving the change on the bill at casual restaurants is sufficient." At higher end restaurants, they suggest a 10% tip.

No wine for Americans
If you want to buy from the Hong Kong Airport duty free shop and are thinking of wine, forget about it. Before they sell you a bottle, they'll check your passport. "If you're American, they won't sell to you," says a Macau Government Tourist Office representative. That's because there will be two security checks-one when you enter the terminals and one at the gate. Americans are used to purchasing bottled water at the secure terminal and bringing them on board. But you can't do that at the Hong Kong airport because of restrictions in place after 9-11. Carry-Ons will be searched again, and all bottles not meeting the 3-3-3 guidelines will be seized, as verified by the Hong Kong Airport website.

Traditional Macanese Food at Cafe Litoral

Cafe Litoral is a smaller version of Restaurant Litoral, a well known restaurant chain in Macau.

At Cafe Litoral on Taipa Island we dined on traditional Macanese food which is a blend on many different flavors including African and of course Portuguese and Chinese.

Macau: Nga Tim Seafood Reataurant

Enjoy a Chinese seafood style dinner like the locals at Nga Tim, an el fresco restaurant on Coloane Island.

Incredibly good, the owner is a warm hearted, entertaining man.

And the food was awesome.

These are drunken prawns because they soak them in alcohol until they're dazed then tossed in a pot. Yes, you'll see them moving around--I couldn't look.

These are Pee Pee shrimp because you have to massage the shell to get the meat out. It comes out fairly easily. So delicious.

Macau: Taipa Village

This used to be an open air market. For a while, it was encased in steel walls and was destined to be destroyed until historical researchers discovered its original use.

You'll find Antonio, a Portuguese fine dining experience. And you might come on a night with special live performances of traditional Portuguese Faldo.

Gaysia: Adventures in the Queer East Book Review

(This may or may not be cross-posted on Yahoo. It's quite likely it'll be rejected because they tend to be fairly conservative over there. A post on Teen Coming Out parties was rejected because of Yahoo guidelines on material content.)

A good book gets you excited to read something else. And even more. That’s what the Harry Potter books did for me. As did Gaysia: Adventures in the Queer East. 

The book by Australian journalist and TV writer Benjamin Law was released in Australia in 2012 but is only getting its first US publishing this June. Documenting queer life, Law traversed Asia in 2010. The fastest changing continent on the planet, many of Law’s portraits are of Out and are dated. But never outdated. In fact, the erstwhile traveler witnessed monumental change in India, experiencing firsthand the aftermath of the repeal of Section 337, India’s law that criminalized homosexuality. That it was four years ago doesn’t render Law’s keen observations and meticulous depictions less relevant.

The book contrasts the over the top rise of transsexual television personalities in Japan to the unstoppable ascension of ex-gay organizations in Malaysia. The outlandish procession of Thailand’s transsexual pageant queens and the colorful proliferation of gay travel spots in Bali are underscored by the bleakness of Myanmar’s sex trade which lends to the country’s increasing HIV rates. According to Law’s sources, 15,000-20,000 people in that country are dying from lack of antiretroviral treatment. 

While Myanmar’s sex trade is as pervasive as Bali’s, it remains one of the poorest countries in Asia. Prostitutes can sell themselves for 3000-7000 kyats per hour, equal to 4-9 US dollars. On slow nights, the rates can go down to 500 kyats, approximately 65 cents in America. Bali’s dependency on tourism, no matter the nature, has its costs as well—the erosion of its environment and culture, Law notes.

I read a small excerpt of Gaysia prior to my trip to Macau. The section on China retold how in the late 90s, LGBT only discovered what they were feeling thanks to the emerging internet. With no outlet and certainly no LGBT center, they met through the forums and websites, many of which were pornographic.

In talking to the only 2 publicly out gay people of a 600,000 population, I found that that was an accurate representation of 2014 Macau. Apps like Grindr are used to meet other LGBT and not just for sex. The only thing close to a gay bar is a wine shop that is gay-owned.

Since reading, I’ve used Gaysia as a model of precision story-telling. In his journeys, Law doesn’t impose judgment on his subjects, cavorting with “gay ghosts” in China as much as conversion religiosos in Malaysia. He’s equally fascinated with marriage beards as he is with the facial growth of Swamiji Baba Ramdev who ties anti-gay rhetoric into his contortionist yoga instruction to 80 million followers worldwide. The diversity of presence that he witnesses instills a deeper pride within himself of his identity.

Law’s story provides a spine but he’s careful never to outshine the stories of his subjects and of the continuingly changing life in Asia. 

In the section on India, Law encounters a closeted man on the train who bemoans the organizers of gay parties who charge relatively high admission prices but give nothing back to the community that fought so hard to decriminalize homosexuality. Unlike many tourists, Law delves beyond the flashiness of falsies in Thailand and Kawai queers on Japanese television. He uncovers multifaceted issues in the flamboyance and façade such as with Myanmar’s NGOs that focus on HIV education but are pillaged and forced to act as pimps by their government overseers.

Some may be tempted to skip over the underbelly of issues that Law presents and just go for the romp, as the book is highly entertaining. But as the author demonstrates, the complexity is there for the seeing if people care to look. Gaysia is worth the look.