Cranberry Mule: A holiday twist on the classic Moscow Mule, featuring cranberry juice, ginger beer, and vodka. Garnish with a slice of lime and fresh cranberries. Here’s a simple recipe for a “Cranberry Mule”:
2 oz vodka
4 oz ginger beer
2 oz cranberry juice
1/2 oz fresh lime juice
Ice
Cranberries and lime slices for garnish
Instructions:
Fill a copper mug (or another glass of your choice) with ice.
Pour in the vodka and cranberry juice.
Add the fresh lime juice.
Top off with ginger beer.
Stir gently to combine the ingredients.
Garnish with cranberries and a lime slice.
The release of Beaujolais Nouveau is not just about the wine itself; it’s a cultural and marketing phenomenon that brings people together to celebrate the harvest season, promotes the wine industry, and contributes to the economic and cultural vitality of the regions involved. The settlements listed below contribute significantly to wine-related research, education, and innovation. Some notable universities and research institutions in France that lead wine research include:
University of Bordeaux (Institute of Vine and Wine Science): The University of Bordeaux, located in one of the world’s most famous wine regions, is renowned for its research in viticulture, oenology, and wine-related sciences. The Institute of Vine and Wine Sciences (ISVV) within the university is a key research center in this field.
Montpellier SupAgro: Montpellier SupAgro, part of the Montpellier University of Excellence, is known for its expertise in agronomy, viticulture, and oenology. They offer research programs and collaborate with the wine industry.
University of Burgundy:The University of Burgundy, situated in the heart of the Burgundy wine region, conducts research in oenology and viticulture. The Jules Guyot Institute is a leading research facility in the field.
Institut des Sciences de la Vigne et du Vin (ISVV): Located in Bordeaux, this research institute is dedicated to vine and wine sciences and is affiliated with the University of Bordeaux.
University of Reims Champagne-Ardenne:This university, located in the Champagne region of France, has expertise in Champagne production and conducts research related to winemaking and viticulture.
These institutions, along with various research centers and organizations throughout France, contribute to advancements in wine research, including topics like grape cultivation, wine production techniques, wine chemistry, and the study of wine regions and terroirs. They often collaborate with the wine industry and help maintain France’s position as a leader in the global wine industry.
Beaujolais Nouveau is produced under specific regulations and standards set by the French wine industry. However, there isn’t a specific international standard for Beaujolais Nouveau like there is for some other wines, such as those with controlled designations of origin (AOC) or protected designation of origin (PDO) status.
The production of Beaujolais Nouveau is governed by the rules and regulations of the Beaujolais AOC (Appellation d’Origine Contrôlée), which defines the geographical area where the grapes must be grown, the grape varieties allowed, and the winemaking techniques that can be used. The AOC regulations ensure a certain level of quality and authenticity for wines carrying the Beaujolais Nouveau label.
Winemakers producing Beaujolais Nouveau must follow these guidelines, including using the Gamay grape variety, employing specific vinification methods (such as carbonic maceration), and releasing the wine within a limited time frame after the harvest.
While the production standards are regulated at the national level in France, individual producers may have their own techniques and styles within the broader framework of the Beaujolais AOC regulations.
It’s important to note that the term “Beaujolais Nouveau” itself is not a specific indication of quality or adherence to particular winemaking practices; rather, it signifies a style of wine that is young, fresh, and meant to be consumed shortly after production. As a result, the characteristics of Beaujolais Nouveau can vary from producer to producer within the general guidelines set by the AOC
This content is accessible to paid subscribers. To view it please enter your password below or send mike@standardsmichigan.com a request for subscription details.
“Whether it’s chili with beans, barbecued beef or meatballs in marinara sauce, members of the United States military are served up a rotating menu of entrees through meals, ready to eat rations. Packed in individual pouches, these self-contained meals can be eaten during combat operations, humanitarian missions or field trainings, providing nourishment on the go. Yet while MREs were first piloted for U.S. military members during the Vietnam War, it wasn’t until the 1990s that it’s been possible for these meals to be served hot…
…We can thank a University of Cincinatti Professor of Mechanical Engineering for that.” (And transforming the civilian emergency food industry, to boot)
Banana Pudding Overnight Oats is a delicious and nutritious breakfast dish made by combining rolled oats, mashed bananas, milk, and other flavorings, and allowing them to sit and “soak” in the refrigerator overnight. This results in a creamy, flavorful, and satisfying bowl of oats that are ready to eat in the morning without any cooking required. It’s convenient make-ahead breakfast option that can be customized to suit individual tastes and dietary preferences. Here’s a simple recipe for Banana Pudding Overnight Oats:
Ingredients:
1 ripe banana, mashed 1/2 cup rolled oats 1/2 cup milk (any type of milk, such as dairy milk, almond milk, or coconut milk) 1 tablespoon chia seeds (optional) 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1 tablespoon sweetener of choice (such as honey, maple syrup, or agave nectar) Additional banana slices, crushed cookies, or whipped cream for garnish (optional)
Instructions:
In a medium-sized bowl, mash the ripe banana with a fork until smooth. Add the rolled oats, milk, chia seeds (if using), vanilla extract, cinnamon, salt, and sweetener to the bowl with the mashed banana. Stir well to combine. Cover the bowl with plastic wrap or a lid and refrigerate overnight, or for at least 4-6 hours, to allow the oats to absorb the liquid and soften.
In the morning, give the oats a good stir and adjust the sweetness or consistency to taste by adding more sweetener or milk if desired. Serve the Banana Pudding Overnight Oats in bowls or jars, and garnish with additional banana slices, crushed cookies, or whipped cream if desired.
Enjoy your delicious and creamy Banana Pudding Overnight Oats for a nutritious and convenient breakfast!
While there isn’t a universally standardized pizza that everyone agrees upon, certain types of pizza have become iconic and widely recognized. Some of these include:
Margherita Pizza: This classic pizza features tomato sauce, fresh mozzarella cheese, fresh basil, and a drizzle of olive oil. It’s named after Queen Margherita of Italy.
Pepperoni Pizza: Topped with tomato sauce, mozzarella cheese, and slices of pepperoni (a cured pork and beef sausage).
Margarita Pizza: Similar to the Margherita, but without the basil. It typically has tomato sauce, fresh mozzarella, and sometimes a drizzle of olive oil.
Neapolitan Pizza: This style originated in Naples, Italy. It has a thin, soft, and chewy crust with simple and fresh ingredients like San Marzano tomatoes, mozzarella, fresh basil, and olive oil.
New York Style Pizza: Characterized by its large, foldable slices with a thin and flexible crust. It’s often topped with tomato sauce and mozzarella cheese.
Chicago Deep-Dish Pizza: Known for its thick crust, this pizza has layers of cheese, toppings, and tomato sauce. It’s baked in a deep pan, resulting in a substantial and hearty pizza.
Sicilian Pizza: Square-shaped and thick-crusted, Sicilian pizza is often topped with tomato sauce, mozzarella, and various toppings.
California Pizza: Often associated with innovative and non-traditional toppings, California-style pizza might include ingredients like barbecue chicken, goat cheese, arugula, and more.
Different regions and cultures have their own interpretations and variations, so what’s considered a “standard” pizza can vary widely depending on personal preferences and local traditions.
New update alert! The 2022 update to the Trademark Assignment Dataset is now available online. Find 1.29 million trademark assignments, involving 2.28 million unique trademark properties issued by the USPTO between March 1952 and January 2023: https://t.co/njrDAbSpwBpic.twitter.com/GkAXrHoQ9T
