Ingredients
2 pounds Waxy Potatoes, Peeled And Cubed
1/2 cups Heavy Cream
5 sticks Butter, Divided
1 bunch Green Onions, Sliced
Salt And Pepper
6 slices Bacon, Cooked And Roughly Chopped
Method
Sources
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Gathered
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Maple wood — sweet, mild smoke for bacon, ham, poultry
Pink curing salt for bacon, ham, corned beef, charcuterie
Precise curing salt — bacon, ham, corned beef, cured sausage
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Maple wood — sweet, mild smoke for bacon, ham, poultry
Pink curing salt for bacon, ham, corned beef, charcuterie
Precise curing salt — bacon, ham, corned beef, cured sausage
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Cook potatoes in pot of boiling salted water until very tender, about 15 minutes. Meanwhile, bring cream, 4 tablespoons butter and green onions to simmer in heavy small saucepan over medium heat, stirring often. Remove from heat. Cover and let steep while potatoes cook. Drain potatoes thoroughly. Return potatoes to same pot and mash. Add cream mixture and stir until blended. Season to taste with salt and pepper. (This can be prepared 2 hours ahead. Cover; let stand at room temperature. Re-warm over low heat, stirring often.) Spoon potatoes into a bowl, top with the remaining tablespoon of butter and chopped bacon.
“The distinct aroma composition of these ancient champagne samples, first revealed during tasting sessions, was later confirmed using state-of-the-art aroma analysis techniques”
ancient champagne → has → distinct aroma composition
“The contribution of these volatile thiols to the empyreumatic nuances of the bouquet of aged Champagne wines was demonstrated for the first time.”
volatile thiols → contribute to → empyreumatic nuances of the bouquet of aged Champagne wines
“Our results finally strongly suggest that the glass-shape and engravement conditions should likely have a strong impact on champagne tasting by modifying the kinetics of release of carbon dioxide molecules and aromatic volatile organic compounds from the liquid medium.”
glass-shape and engravement conditions → had a strong impact on → champagne tasting by modifying the kinetics of release of carbon dioxide molecules and aromatic volatile organic compounds from the liquid medium
“It was found that glasses engraved around their axis of symmetry produce a rising gas column along the vertical glass axis that induces, in turn, steady state recirculating flow regions.”
engraved champagne flute → induced → steady state recirculating flow regions
“It was found that glasses engraved around their axis of symmetry produce a rising gas column along the vertical glass axis that induces, in turn, steady state recirculating flow regions.”
engraved champagne flute → produced → rising gas column along the vertical glass axis