People stare at my foot all the time and wait a moment before saying "I heart what? Is that cursive?" It is especially pleasing when people think I got an "i <3 (some guys name)" tattooed on me when in fact haha people it is a molecule! It is the molecular form of Capsaicin (pronounced kæpˈseɪ.ɨsɪn) which in lament terms is what makes peppers spicy. Pure capsaicin is odorless and colorless, it is pure heat which is actually understood through receptors to the brain. From what I have learned from research and speaking with doctors it is actually a memory thing, by that I mean the receptors tell your brain that it is hot when it is not actually burning you. The more you consume capsaicin or spicy things the more you can tolerate. This is especially important to me because at the tolerance of capsaicin I can handle for instance I really get to enjoy the flavor of the pepper. Basically what I am telling you is just keep eating Jalapenos and you'll get to Habaneros and then eventually Jolokia and then get your hands on this new pepper the Naga Viper!
My friend and I both got this tattoo about a year ago at a place in the Haight in San Francisco called Braindrops. We are both really happy with how they turned out (both mine on my foot and hers on her back) especially considering it was small simple lines. I will be back to Braindrops for my next...probably something travel or effervescence related. : ]
30 January, 2011
25 January, 2011
FOUR YEARS. GO.
Yes. I love my capsaicin. I love my bubbles. I love my life. However, without a world for me to explore these things they mean nothing. It has become very clear that we (especially as Americans) are using the world's resources to what could be an end. SO it is time to take a look at how you, we and everyone can make a change to make a better tomorrow. This is something you can start today by turning off a light or using less plastic-wear, using less water, throwing away less..it is a little thing I call a sustainable lifestyle. Put back into what you use. I am lucky enough to live in one city in the U.S. which puts out quite an effort for this lifestyle...but it can only get better and should be passed on to those all over the world. I personally hope to be building a world that my future children, grand children and so on so they can be as lucky as me an enjoy living life on this planet.
I am proud to have an uncle whom is a part of this organization and passed on a short video for your ( everyone's : ) viewing.
z i v i o, SF
I am proud to have an uncle whom is a part of this organization and passed on a short video for your ( everyone's : ) viewing.
z i v i o, SF
24 January, 2011
Bubbles on a Budget - N.M. GRUET
After 70k in student loans for culinary school my bubbly budget is not always what I want it to be- ironic because my school taught my taste buds otherwise. With this in mind I am always trying those $12-$29 bottles looking for some redeeming quality...it has been ups and downs. A lot of downs, a lot of bubbles and not much flavor. I did however come across one sparkling wine maker that gave me a little more respect for my budget bracket. When first finding this winemaker I was shocked to find it is in New Mexico, this made me look a little deeper. Of course Gilbert Gruet and his wife Danielle came from France, the French do have an amazing way with effervescence in my book. Anyway, Gilbert and Danielle were traveling through the southwest and ran into an opportunity which turned into something I am quite happy to be enjoying now. Thank you Gilbert and Danielle!
GRUET has many different Sparkling wines try, on this specific occasion my cousins and I decided to compare the Rose, Blanc de Noir and Brut.
*The Rose was ok, the finish didn't linger enough for me, although while it lasted it had a nice grapefruit citrus flavor.
*The Blanc de Noir was my personal favorite with bold full flavors. It had what I explain as a yeasty flavor that I love.
*And to be honest by the time i got to the Brut my sensory knowledge was shot from the first two bottles! But I have had the Brut before and remember feeling it was a decent daily bubbly to have around.
z i v i o, SF
07 January, 2011
My *first* KRUG - Brut 1995
I think I'm in love...
My *first* KRUG
I am a lucky girl, I know. Lucky for the opportunity to taste many exceptional Champagnes. This is one vintage of KRUG I enjoyed with my family back in the summer of 2010 accompanied by a sky rise view of San Francisco. The 1995 Vintage of KRUG BRUT averages around $200 per 750 ml. bottle. I am specifically using this bottle (these photos) as a representation of my *first* KRUG posting because this was my *first* KRUG experience and what an impression it left. This Champagne is by far my favorite. This tasting was delicious but overwhelming as I wasn't entirely sure what nuances to look for. It wasn't until I was able to do a KRUG, Dom Perignon and Cristal side by side tasting when I realized just how delicious this bubbly is! Dom and Cristal were quite delicate in comparison, my palette's interpretation of bold & yeasty flavor of KRUG has me hooked. Since this bottle I have been able to try multiple vintages and styles to compare flavors, effervescence and style. It has been an amazing experience. The only unfortunate piece now is my palette is so spoiled!
Special thanks to Jim Beam for continuously sharing his many amazing wines!
From the official KRUG.com
KRUG 1995
Krug Vintage is a statement – Krug’s definitive, one-off interpretation of the character of an outstanding year. The blend contains wines exclusively from that year. TASTE
Krug 1995 is the consummate expression of the 1995 vintage, tempering the warmth of summer sunshine with the crispness of autumnal nights. Pale gold in the glass, with the first sip it reveals an abundance of flavours, a fullness of texture and a richness of finish that are the perfect foil for its exhilarating freshness.
Gingerbread – White flowers – Melon – Pink grapefruit
COMPOSITION
Krug Vintage is designed to blend vintage character with Krug’s house style. Krug selects young fermented wines which best represent
01 January, 2011
2011 New Years day hangover cure: Jolokia Anna Potatoes
After drinking bottle(S) of Champagne to bring in the New Year...
The most important ingredient: Jolokia aka Ghost Chili Pepper
Potatoes are sliced very thin, the slices are seasoned with salt, pepper and a generous amount of Jolokia, then layered into a pan. The potatoes are cooked in butter till crisp and flipped and re-layered continuously (continuously adding Jolokia in the layering) until you create a crispy cake sort of a thing.
Crispy. Spicy. Delicious.
Anna Potatoes in all it's glory...just need hot sauce and a fork : )
*Hangover gone*
Zivio, SFine