A welcome message from the Dr.
" . . . the more I have studied wine the more apparent it has become to me that wine knowledge is endless: for wine encompasses the study of viticulture and enology, but also geography, geology, culture, government, bureaucracy, gastronomy, meteorology, botany, and ultimately philosophy - hence this blog [and website] takes its title, The Oeno-philosopher."
[Above is an excerpt from post: Memories of the Santa Fe Wine and Chile Fiesta: 1994 to 2009]
The blog is as much about your oeno thoughts as it is mine. So, please don't be shy. Participate by posting to the blog, taking one of the polls (below), or send a private message.
Talking up wine is what this blog is all about!
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1/3 c filtered water
1/3 c turbinado sugar
1/3 c agave nectar
1 English cucumber or a medium-sized garden cucumber
- Combine water, sugar, and nectar into a saucepan
- Slice a med-large cucumber into 1/4 inch slices(unless you have your own garden variety use an English cucumber from the market); optionally try cutting some into matchsticks, remove seeds and skin but reserve for the pan
- Bring up to a boil, stirring often until the granulated sugar is completely dissolved - about 5 minutes
- Cool completely in the pan before refrigerating
- Refrigerate overnight or a minimum of 4 hours
- Before using, remove cucumber with slotted spoon (reserve cucumbers and store in sealed container to use for garnishing)
- Store infusion up to a month in a closed bottle or container
Experience with adding a sprig of fresh dill or dried wakame (seaweed) to your infusion or a touch of wasabi to your cucumber cocktail. The recipe for our Cuctail is included in this issue of The Oeno Philosopher.
Get cranking and experiment with cucumber infused simple syrups -- by the time you have your own homegrown crop of cucs is ready for eating and drinking, you’ll be an expert in the culinary chemistry of infusing simple syrups.
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