It's all about Gewürztraminer

Gewürztraminer is one of those grapes that's hard to spell. Because of this, it's often overshadowed by wines like Riesling that are so much easier to pronounce.

Despite its tongue-twisting name, it's easy to fall in love with Gewürztraminer because the grape produces wines that are aromatic, spicy, and pair brilliantly with spicy food—especially Asian food. I love Gewürztraminer with Thai cuisine, seafood (especially oysters), and grilled chicken or fish.

If you're interested in trying a Gewürztraminer, remember that the grape is grown all over the world. The wines made from the grape range from fruit-forward treats to more austere, restrained beauties. It flourishes in cool climates, where the grape's naturally high levels of sugar don't rise to undrinkable levels. In spite of the cool temperatures, most Gewürztraminers are still a bit sweet (or "off-dry" as they are technically called), though it is possible to find dryer bottlings.

Here are some of my favorites, all widely available and affordable:

The 2008 Chateau St. Jean Gewürztraminer is made with Sonoma County fruit and and is a lovely domestic example of the grape. Decidedly rich with nice acidity, the wine is off-dry in style, with aromas of lychee and roses. These are followed up with more lychee and apples on the palate and a spicy honey and floral aftertaste. This wine delivers more complexity than most at this price point. (find this wine)

The 2007 Espiritu de Chile Gewürztraminer is made with fruit from Chile's Central Valley. This wine smells like honey--pure and rich. Flavors of apricot and honey are on a surprisingly lightweight frame that is good for those who sometimes find Gewürztraminer too overpowering. This wine has a drier aftertaste, though it is still a bit off-dry. (find this wine)

Alsace is well-known for its superb Gewürztraminer. Look for the 2007 Helfrich Gewürztraminer, a classic example of the grape. Perfectly balanced between fresh and lush with both clean pear and rich tropical fruit aromas and flavors. The spicy, fruity aftertaste is juicy and draws you in for more. A stunning wine for the price, and one of the best value wines you can buy

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KOT Cycle

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control system

1. Accuracy:

Effective controls generate accurate data and information. Accurate information is essential for effective managerial decisions. Inaccurate controls would divert management efforts and energies on problems that do not exist or have a low priority and would fail to alert managers to serious problems that do require attention.

2. Timeliness:

There are many problems that require immediate attention. If information about such problems does not reach management in a timely manner, then such information may become useless and damage may occur. Accordingly controls must ensure that information reaches the decision makers when they need it so that a meaningful response can follow.

3. Flexibility:

The business and economic environment is highly dynamic in nature. Technological changes occur very fast. A rigid control system would not be suitable for a changing environment. These changes highlight the need for flexibility in planning as well as in control.

Strategic planning must allow for adjustments for unanticipated threats and opportunities. Similarly, managers must make modifications in controlling methods, techniques and systems as they become necessary. An effective control system is one that can be updated quickly as the need arises.

4. Acceptability:

Controls should be such that all people who are affected by it are able to understand them fully and accept them. A control system that is difficult to understand can cause unnecessary mistakes and frustration and may be resented by workers.

Accordingly, employees must agree that such controls are necessary and appropriate and will not have any negative effects on their efforts to achieve their personal as well as organizational goals.

5. Integration:

When the controls are consistent with corporate values and culture, they work in harmony with organizational policies and hence are easier to enforce. These controls become an integrated part of the organizational environment and thus become effective.

6. Economic feasibility:

The cost of a control system must be balanced against its benefits. The system must be economically feasible and reasonable to operate. For example, a high security system to safeguard nuclear secrets may be justified but the same system to safeguard office supplies in a store would not be economically justified. Accordingly the benefits received must outweigh the cost of implementing a control system.

7. Strategic placement:

Effective controls should be placed and emphasized at such critical and strategic control points where failures cannot be tolerated and where time and money costs of failures are greatest.

The objective is to apply controls to the essential aspect of a business where a deviation from the expected standards will do the greatest harm. These control areas include production, sales, finance and customer service.

8. Corrective action:

An effective control system not only checks for and identifies deviation but also is programmed to suggest solutions to correct such a deviation. For example, a computer keeping a record of inventories can be programmed to establish “if-then” guidelines. For example, if inventory of a particular item drops below five percent of maximum inventory at hand, then the computer will signal for replenishment for such items.

9. Emphasis on exception:

A good system of control should work on the exception principle, so that only important deviations are brought to the attention of management, In other words, management does not have to bother with activities that are running smoothly. This will ensure that managerial attention is directed towards error and not towards conformity. This would eliminate unnecessary and uneconomic supervision, marginally beneficial reporting and a waste of managerial time.

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Meals of the Day

Do you know all the words for the meals that we eat during the day? Most people probably eat about three main meals every day, but here are seven words for main and other meals that we often use:

breakfast
The first meal of the day. Usually around 6am-9am.

brunch
A meal eaten in the late morning, instead of BReakfast and lUNCH. (informal)

elevenses
A snack (for example, biscuits and coffee). Around 11am. (BrE, informal)

lunch
A meal in the middle of the day. Usually around noon or 1pm.

tea
A light afternoon meal of sandwiches, cakes etc, with a drink of tea. Around 4pm. It is also sometimes called afternoon tea (mainly BrE). The word tea can also refer to a cooked evening meal, around 6pm (BrE).

supper
A light or informal evening meal. Around 6pm-7pm.

dinner
The main meal of the day, eaten either in the middle of the day or in the evening. Usually when people say "dinner", they mean an evening meal, around 7pm-9pm.

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How to Prepare 6 course continental menu

To prepare a Continental classical menu, all you have to keep in mind is that you have to plan your menu systematically and everything should be in order.

The following are the key points to be kept in mind while preparing the menu

1.   No repetition of color
2.   No repetition of ingredients
3.   Check seasons availability
4.   Always make a full course meal
      minimum of at least 6 course.

The following are the 6 course menu you can easily prepare in a restaurant or one can have an idea of how the menu goes.                                    

                     
                             1.   The First Course is alwaysHors d oeuvres:  Hors d oeuvres are starters which are generally given in the beginning of the menu. The role of Hors d oeuvres is to stimulate the appetite.

The common continental Hors d oeuvres are

CaviarSaladAny JuiceSnailsPate d foie gras MellonPrawnCorn on the cobAngels on HorsebackGrape fruit etc

                              2.   The second course is Potage which means SOUP these are taken after the Hors d oeuvres . The common Example are

 Minestroni soupConsomme FlorentineConsomme AndalouseConsomme JullieneCreme cresyCreme DubarryCreme St. GermainCreme de CeleriTomato soup

                           3.    The third should be a main course which includes pork, turkey, chicken. In French this course is known as Releve The common examples are:

Roast lambRoast duckRoast TurkeyRoast beefRoasted ChickenSaddle of MuttonBaron of beef

                           4.    The Fourth course is always a vegetable course. this course is lighter than the Non veg course and in French is known as Legumes. These include:

Puree de pommesPommes sauteesPommes fritesArtichokeBrocolliAsparagusRatatouille

                      5.   The Fifth course is the cheese course. In French these are known as Fromages. The common Eg. are

CheddarEdamRicottaDanish BlueManchegoStilton
                    6. The last course is the Dessert. All continental sweet preparation are served. The common Eg. are

Apple pieChocolate  souffeCaramel CusatrdCereme brulle

The Example to prepare a perfect menu is:

Date                                                  Hotels Name                                                    Luncheon/Dinner

                      Caviar
                  (acc. lemon wedges, Blinis)
                        or
                     Huitres
                  (acc. lemon wedges, Chilli vinegar)

                    **************** 

                    Creme St.Germain
                  (acc. Crutons, Grated cheese)
                       or
                    Consomme Xavier
                  (acc. Crutons, Grated Cheese)
                    
                    ****************

                    Roasted Duck                
                  (acc. Roast Gravey )
                       or
                    Boiled mutton
                  (acc. Pommes Pormentiere)

                    ****************

                     Asparagus
                   (acc. Hollandise Sauce)
                       or
                    Peas poie
                   (acc. Vinnigrate)

                   ****************

                    Cheddar
                   (acc. Crackers)
                       or
                    Edam
                   (acc. Crackers)

                   ***************
  
                   Caramel Custard
                   
                   ***************
                    Tea/Coffee

This is an example how a 6 course menu is made. This is Quite simple if you have the knowledge of all the continental dish.

Note: Now you can easily make menu from the list of Examples of Hors d oeuvres potage etc.

Have a nice day

au revoir    

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