The Defining of Food, and a bottle of Jose Cuervo Especial Blue Agave Reposado Tequila.

Reality is that what’s written can be the opposite of actuality, as I once acquired a sausage for dogs (it had a beautiful image of a straw canine). I gave it to Zjuchka, and she didn’t like – she rejected to eat it. I tasted the sausage myself, and it was delicious. Recently I had that with Spy Mel who didn’t like a meat from a can intended for cats and dogs. He went outside after I put that. It doesn’t pair well with an egg, but tasty when you just eat. The same reaction was from his mother. I was left with two cans of fine meat. However, Knopka Sophie returned later and ate her portion because I hadn’t offered an alternative. I sit with a bottle of Jose Cuervo Especial Blue Agave Reposado Tequila, which I open and pour into a small glass.

Speaking more about food. The one thing in which my fellow Frenchmen are not wonderful at is ice cream. The invented “French vanilla” differs from vanilla by the addition of egg yolk. That makes a problem. It turns yellow, but the basis of disaster is that it makes the treat dense and transforms into a custard taste – that aside from ice cream.

Afterward, nothing is more important than good food, and it is more precious than gold and platinum. I had a skepticism about tuna pizza which was toward a named component. That was until I’ve learnt how it prepares and cooks. I was tantalized by that tuna can be used from a can and it drying. Toton follows the recipe exactly. This combination of tuna, violet onion and mozzarella make a solemn symphony, and the chef created it divine delicious. Inclusion of olives at will, but they were and I’ve never tasted such ones before. They were elite, and gave a sophisticated addition to the pizza. Perhaps, they were taken from a tree because I always had olives from a metal can.

Toton–whose real name Paolo, as I found out–must divorce his wife, because one common trait of her country’s specialty was shown in that her curiosity to my visit of Italy was a nominal asking with a lack of interest in the answer. It didn’t matter. I love to have pizza from a true pizzaiolo, and visiting him energizes me into shining mood for a few hours. On the last time, he gifted in singing opera in cooking.

One more thing I watched was when the chef vouched his kid with cutting pizzas. I looked calm on the outside, but I had a horror inside seeing how he didn’t feel the food – making weak pressures on the pizza and the boy put two basil leaves on Margherita instead of one. Definitely, it was a rapturous to have an extra green element, but it is against classic. All those adults who exploit their children by sending them for groceries do so out of own incapability and they have no understanding of food. I would tremble if an inexperienced person were sent.

In Goldfinger, the film’s villain offers a mint julep to James Bond, a cocktail that originates from a place in which takes a set (Kentucky) and it mentions since the late XVIIIth century. I wanted to appease my curiosity in one significant place that tied to the beverage. But I looked on the ingredients: bourbon, mint leaf, simple syrup (just a mixture of water with sugar), and crushed ice; and how it cooks, I realized that I don’t want this ordinariness – the components don’t make special. In other words, it’s the drink that kills whiskey.

It is known with many alcohol drinks that it can have one name in selling domestically and a different title for export. The official site of Jose Cuervo–which intrusive in their pop-ups of signing or notices that you’re not from US even you enter from there in every clicking, but, certainly, what else can expect from a Mexican website–calls Jose Cuervo Especial Blue Agave Reposado Tequila as Jose Cuervo Especial Blue Agave Gold Tequila. However, one of their standards is 0,75 liters and percentage is forty. I had a bottle with 0,7 liters at thirty-five degrees. I also found that export can be with thirty-eight of strong. Anyway, it’s all legitimate because Mexican and, additionally, it corroborates after tasting it.

The bottle indicates the year 1795. But it started in 1758, when Don Jose Antonio de Cuervo was granted land by King Ferdinand VI. There from prospering blue agave, he used it for making tequila. After thirty-seven years, his son Jose Maria Guadalupe de Cuervo received a permission from King Carlos III to do it legal because the monarch previously maintained prohibition. It was the beginning of the tequila industry. In 1812, the Jose Cuervo distillery was officially founded, and is now the oldest in Latin America.

Its aroma has of herbal and of agave; a tincture, which isn’t intrusive. That I’ve got in having it, which wasn’t my like but acceptable. It was in entering. The mixture taste disappears immediately. I didn’t feel it when I was drinking more. This Reposado Tequila is an elite drink; its blue agave is of highest quality. This stance was in the aftertaste. Strong and neutral. I didn’t experience anything that I smelled and had in entering – all that makes the finest tequila.

I tried it with lemon (not my fruit, but goes well in this situation) and with salt separately. Neither of both made a searching balance. It wouldn’t work with orange if I would like to do it. I already ate peanuts from a bag naming “From Martin” and with an image of a gorgeous goose with a bow tie, and they made grandiose about how I should drink this tequila.