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Tullamore Dew The roll-call of distilleries and brands which disappeared when the Irish industry imploded is an extensive one. Locke's Kilbeggan (now revived under Cooley), Dundalk, Allman's Bandon, Comber and Tullamore are just some of the famous and respected distillers who simply found it impossible to carry on, no matter how good people thought their whiskey was.

Tullamore Dew Irish Whiskey

Tullamore Dew Irish WhiskeyTullamore Dew The roll-call of distilleries and brands which disappeared when the Irish industry imploded is an extensive one. Locke's Kilbeggan (now revived under Cooley), Dundalk, Allman's Bandon, Comber and Tullamore are just some of the famous and respected distillers who simply found it impossible to carry on, no matter how good people thought their whiskey was. Most of the brands simply disappeared, the names of the distillers and their whiskeys slowly slipping into a vaguely remembered past. Some, however, managed to hang on. Tullamore Dew is one of them. It also represents a history of the Irish industry in miniature.The Tullamore distillery was built in 1829 and was bequeathed to the Daly family in 1857. In 1887, Captain Daly-a man more interested in playing polo, hunting and racing horses - made Daniel E. Williams manager. Williams was a bit like an Irish Jack Daniel, having joined the plant at age 15 and speedily worked his way up to this lofty position. The fact that a country gentleman like Captain Daly was involved in making country whiskey is evidence of how wealthy landowners began to take over from farmer-distillers as the rural population declined and new laws were passed.Williams expanded the distillery, began exporting and created a new triple distilled pot still brand, Tullamore Dew (the 'Dew' taken from his initials) which was sold with the slogan 'Give Every man His Dew'. The quality of his 8-year-old whiskey even moved that normally crusty old historian Alfred Barnard to poetry. Eventually the Daly family sold their shares to the Williams', but popular though it was, even they couldn't keep the distillery running. In 1954, the Tullamore distillery closed.It was a tough time for Irish whiskey. The government had, for reasons best know to itself, restricted exports of whiskey during the Second World War arguing that it would ensure ready supplies on the domestic market and continue to bring in guaranteed revenue. The UK government, on the other hand, had decided that while the whiskey industry was run down, some distilleries could stay open and exports should continue. It was a monumental blunder by the Irish. The distillers, meanwhile, were still holding firm to their belief that traditional pot still whiskey was superior to blended Scotch.When the government raised taxes again in 1952 the writing was on the wall for distillers like the Williams' of Tullamore. No way could the domestic market support so many brands. The Irish may be famous drinkers, but even that was beyond them. In 1953 a survey by the Irish Export Board discovered that 50 per cent of whiskey-drinkers in the States had never heard of Irish whiskey. Irish emigrants now saw themselves as Americans, they had turned their backs on the 'ould country'.Thankfully, Tullamore Dew was saved when the business was sold to Power's in 1965 and the next year became part of the Irish Distillers portfolio. These days it is owned by Cantrell & Cochrane, though the whiskey is still made at Midleton. A classic blend of traditional pot still with light grain, it's in the lighter end of the spectrum, though a 12-year-old version shows considerably more weight - probably from a higher percentage of pot still.The overall lightness has endeared it to German and, more recently, American palates. People are interested in the brand once more and Cantrell & Cochrane has opened a heritage centre at the old Tullamore distillery site. All positive enough, but you can't help but wonder, what if...TASTING NOTESTullamore DewOn the lighter side of the Irish fence. Clean crisp and light, but not hugely exciting. * * Tullamore Dew 12-year-old So different from the standard bottling that you wonder initially if it is from the same stable. Ripe, fleshy and rich, this is the one to try. ***(*)

What the Heck is Organic Food, Anyway?

What the Heck is Organic Food, Anyway?

Organic has of late become such a catchphrase that it has entered the vernacular of the everyday American to almost everyday use. Its a word of which many people believe they know the meaning, but few do. A few seconds of hard contemplation produces a myriad of questions: What is unique about organic food as opposed to the garden-variety supermarket wares? And what about organic baby food? Is it significantly different or superior? What are the benefits? Can I trust the labels? Below run some frequently asked questions and brief answers; just doing my part to assist in your educationWhat is unique about organic food as opposed to the garden-variety supermarket wares?Essentially the differences on your plate take place in two spheres: additives and preservatives. The former can mean anything that changes the quality of the food in color, consistency, taste and characteristics. The latter is anything that keeps food fresh for longer amounts of time and is typically some sort of sodium product.Many additives, particularly food dyes, have been attacked as toxins. A handful of dyes have been made illegal on the American market due to reasons of human health. As the American diet is already dangerously high in sodium, there is no need for the consumption of further salts as preservatives.On the farm level, the differences become even more dramatic. Organic food contains no genetically modified organisms, has no trace of poisonous pesticides and in grown in environmentally safe soil free of chemicals. And what about "organic baby food" ? Is it significantly different or superior? Organic baby food boasts all the same advantages as regular organic food listed above. Since babys body is much more sensitive to toxins than is an adults, the benefits of avoiding additives increase substantially. The elimination of additives and preservatives in organic baby food also quite simply means that there are fewer ingredients to which baby may develop allergies and that digestion of organic baby food is easier. Organic baby food is quick-cooked so that fewer nutrients will be lost, an unfortunate by-product of cooking food in general. Most organic baby food is salt- and sugar-free, and what baby needs more of either? There have been recently claims that organic baby food is lacking in iron at a 20 percent clip. This can be reduced, however, by making your own or feeding baby more iron-rich food.What are the benefits?Well, this is the selling point of organic product. Less salt means smaller chance of kidney, liver or blood pressure problems. Fewer toxins in your diet mean avoidance of certain industrial maladies. Preservatives have been shown to be dangerous (even potentially lethal) to your health, but only after occupying space in products for decades. Organic ingredients make it possible for the average consumer to understand exactly what they are eating. And, once youve experienced this phenomenon, you are unlikely to look at non-organic food labels the same way again.Can I trust the labels?This one is tricky. Just as there are zillions of lobbyists and concerned citizen action groups, there are zillions of corporate employees and attorneys finding ways around existing law. Simple research helps a lot to cut through the claims and counterclaims. Some information may surprise you.For example, if a baby food label is marked chicken, this means that chicken must comprise as little as forty percent of the ingredients total mass. If two ingredients are listed, the first need only make up ten percent and in the second less is allowable. It can get depressing.The way I figure it, check the website. If its loaded with flash, slippery promotional promises and a dearth of solid information, become suspicious. In general, small is better. With babies of six to nine months, a few vegetables and simple grain products a week suffices in tandem with breast milk or formula a very small amount of organic product to find. Plus, a large supply is made up in little time at home.Does organic food taste better?Yes.

Taking Stock of Leftovers

Taking Stock of Leftovers

There's nothing more impressive to serve up at a big occasion than a large roasted bird, whether a duck, a turkey or a goose. As well as being delicious, a roast of this kind will be a centerpiece of a festive or celebratory meal, giving a real feeling of luxury and extravagence to your guests.However, once the theatre of carving and the enjoyment of the feast is over, you'll invariably have to deal with a substantial amount of leftovers. Cold cuts with pickles is a favourite, and a real treat for the day after, but by the third or fourth helping this might start to pall, and you may even begin to regret buying such an impressively large bird.Even in today's disposable society, the idea of throwing a roast into the garbage when there's still so much to be gained from it seems like such a waste, but what can you do when you can't stand the thought of another cold slice of poultry?The answer is to make a stock, capturing the flavour of the bird in a handy liquid form that can be used for weeks or even months afterwards, adding an extra layer of taste to your day to day meals.The process of making a stock is actually very simple, even if it's one of those topics sometimes shrouded in a sense of cheffy mystery. To begin, strip as much meat off the bones as you feel you might want to keep, leaving behind all the fatty or otherwise inedible pieces. Break the bones up into manageable pieces with a pair of strong kitchen scissors, and put them into a roasting tin along with any scraps of skin or meat that are remaining.Roast the mixture in a hot oven until the bones take on some color - the more color, the better the flavor, although you want to avoid actually burning it.Once you think the bones have been roasted to perfection, the next step is to add them to a large pan along with some basic flavorings such as a carrot, some celery, a small onion - anything you have to hand in your storecupboard. Fill the pan with enough water to cover the contents, bring to the boil, and simmer gently for at least an hour, preferably two or three.Many people also like to add some peppercorns to their stockpot before cooking, or even herbs such as bay or thyme. The important thing to remember is that you shouldn't introduce too many strong flavors that will overpower the meat, and also to be very restrained with seasoning - as the stock cooks and the liquid evaporates, the flavor will become more intense, and if you've added salt it may become overpowering. To be safe, only use salt right at the end of the cooking process.Once the stock has been simmering for an hour or three, strain it through a fine seive, or even better a double thickness of muslin. At this point you can discard all the solids, as they will have done their job by giving up all their flavour to the liquid.Your basic stock is now finished, and can be used to make a wholesome broth with the meat you previously stripped off the bones. Alternatively, a simple way of preserving your stock for future use is to reduce it down by boiling until it's a thick, powerfully flavoured liquid with an almost syrup-like consistency.This can then be frozen in an ice cube tray, with a cube or two being added to future recipes in place of a stock cube or powder, giving your meals a memory of your festive feast for months to come.

Create a Last Minute Bar

Create a Last Minute Bar

It's great to plan those holiday parties, but once the commitment is made, reality sinks in and the work begins. Not everyone is blessed with a finished basement, ready made for parties, and complete with an oak wet bar and dance floor. Not to worry, with a little work and some creativity you can create your own temporary bar. Portable bars are great. You can wheel them out whenever you need them and they're already pre-stocked with all the necessities. If you don't own one of these, a make shift bar station can easily be set up and tailored to your needs. Here are some things to keep in mind when setting up your beverage center. Location, Location, LocationLocation is probably your most important decision when setting up you bar station. Guests automatically gravitate to the bar during a party so decide what area of the house you want people to gather. If you have a small kitchen, this may not be the best location. Close proximity to a sink is a perk, but not a necessity. Some people like to set up their bar so that it doubles as a blockade to prevent guests from wandering into certain areas of the house. Try to find an area where you have room to store extra bottles and supplies in behind. A kitchen island or other designated space works well as long as you can handle the traffic jams while you're preparing food. I've also heard of people using bookshelves or outside patios (if the weather cooperates). Wherever you decide, make sure there is space for people to stand around and mingle.Reuse and RecycleSetting up a portable bar does not mean going out and buying a new piece of furniture. The chances are you have something lying around the house that will be suitable. Small tables or serving carts work well. I've even seen someone use an old barrel. Stock Your BarIce storage should be one of your first considerations. A small ice bucket, constantly in need of refilling, will only create unnecessary work. Try to get a larger container, such as a cleaned out planter, an urn or large bowl. I've even seen someone take a large cooler, place it beside the bar and have it over flowing with chilled beverages. Display your bottles, glasses, openers, and mix so that guests can easily help themselves. Be sure to include juice, pop, a pitcher of water, sliced lime and/or lemons and olives. Give Your Bar Some Pizzazz Now is the time to pull out your showy pieces and make your bar stand out. Grab those crystal bowls to hold your condiments and silver trays to show off glassware. If you have a theme for your party, try and reflect it in your bar decor. Have it resemble a beach hut for that Hawaiian theme or display pine boughs for a holiday party. Set up a wine tasting area by pre-opening various bottles and setting them out. If the party is for a big game, set up your keg and stick up a few sports pictures or other memorabilia. Once the set up is complete, pour yourself a drink to celebrate and wait for the guests to start pouring in

Why Do People Gamble? Reasons to Gambling Popularity

Gambling in its various forms has been popular for centuries in different cultures all over the entire world. Whether through the national lottery, in horse racing tracks or in casino table games, people are wagering their money hoping to win big time. Although the number of people who go home with life changing winnings is much smaller than the number of people who have left their money in the casinos, race tracks or bingo halls, the popularity of the pastime has not been reduced through the years. Despite the low odds of stepping out as winners in most popular forms of gambling is a well known fact, even though gambling suffers from a bad reputation and even when it is illegal, gambling is still one of the most popular pastimes in the world. So, why do people gamble? The most obvious answer would be money, but it will not be a full answer. There are many other reasons that drive people to the nearest gambling facility. Here we will try to offer an answer to this disturbing question. Luck: the irrational believe in luck is engraved in most of us. These unexplained gut feelings that a special day or a certain number is luckier than the others are sends a lot of people to gamble or even gamble on the same numbers over and over again.Social Purposes: have you ever wonder how can a group of people beat the pants off someone in a poker game and remain best buddies? You can see it in "bingo halls" , casino bars and friendly "poker game" s: many people see gambling as an opportunity to make new friends or spend time with old friends in addition to the chance of earning additional money. Entertainment: many people visit casinos and play their favorite casino games simply because they love it and they are having a great time. In Las Vegas casinos for example, you will meet more recreational gamblers who see gambling as part of their vacation activities than professional gamblers who take gambling as a serious source of income.Excitement: the act of gambling apparently can give you quite an adrenaline rush. Regardless of the money aspect, the anticipation of the outcome of the game while still not knowing whether it would match your bet is what makes all forms of gambling so thrilling and exciting.Relaxation: as opposed to the accelerated adrenaline rush described by many gamblers, many gamblers find the gambling experience relaxing. When you think about it, what can be more relaxing than ending a busy work week in the comfortable casino atmosphere, playing your favorite game and served free drinks? Boredom: whether exciting or relaxing, when the daily lives become an unbearable routine, gambling can serve as a way to escape reality.Money: in addition to all the reasons mentioned above, gambling allegedly provides an opportunity to can earn unbelievable amounts of money within short time and minimum investment. Even if you are aware to the exact mathematical odds of beating each and every gambling game, if you are an optimist by nature, this slightest chance would nevertheless drive you to a casino, a bookie, a lottery terminal or a bingo hall.

How Not to Lose 10000 Dollars in the Casinos

For the last several years one Saturday of each month some friends and I would get in the car and drive to Atlantic City for a night of gambling, and it has always been one of the best days of the month.We have never really been big gamblers we usually just stayed with the slots or the roulette table, until six months ago when someone decided we should learn to play poker because thats where you can win lots of money fast.So we all started playing poker in a weekly Friday night game together till we were good enough to play in the casinos. For practice I would play Online Poker in some free multiplayer poker rooms and eventually I felt confident enough to join an online casino poker room for real money.At first I was losing hand after hand but the more hands I played the better of an understanding I was getting for the game, and every night I started making less and less mistakes and I actually started to win a few hands.After about 2 or 3 months of this we decided it was time and we all drove to the casino to play some Poker.We did ok for first timers, no one got rich but no one came home broke either. We decided that instead of our monthly trips we should start going every Saturday, and soon we would be leaving every Friday after work and coming back late Sunday nightLast month we decided to join this small tournament, the buy inn was only a few hundred each and the prize was 10,000 dollars, so we all decided to go for it and to try to start making real money playing poker, and in the end it paid off, I am still not sure how but I won the poker tournament and the 10,000 dollars grand prize.Before the tournament we had all agreed that if one of us won it we would go out and have a big party with the money, but I had a much better idea I decided that I could turn this money into a much larger amount and since it was easy to win the first time it should be easy to do it again.Now from my personal experience I know that the Roulette table is a great way to double your money fast, there were many nights id have 20 dollars in my poker before leaving the casino and I would manage to double it on one spin of the roulette wheel, and now I had ten thousand dollars and could walk away with twenty thousand in just minutes.So against the advice of all my friends I looked for a roulette table where the same color had won three times in a row. Once I finally found a roulette table that had come up red 3 times in a row it I place all my winnings on black and what luck it came out red again and I nearly passed out on the casino floor.Ever since that night I have not won anything I have played. The best piece of advice I can give anyone out there is to not let winning go to your head. If you are up in the casino, go home and enjoy the money. It is important to remember that gambling in a casino or an online casino is supposed to be fun and relaxing and if it is not go read a book or something.

Summary

Tullamore Dew The roll-call of distilleries and brands which disappeared when the Irish industry imploded is an extensive one. Locke's Kilbeggan (now revived under Cooley), Dundalk, Allman's Bandon, Comber and Tullamore are just some of the famous and respected distillers who simply found it impossible to carry on, no matter how good people thought their whiskey was.