Make no mistake about it, I have cracked the code to making the most amazing Calzones and it all starts with this Pizza Dough Recipe. Anyone that has used this dough has raved about it so, you should definitely start with that. This Calzone recipe, however, is a basic guide to teach you how to make the best Calzone through and through. Feel free to add or substitute anything you want for the filling but, I highly recommend that you stick with the Ricotta, the Mozzarella and EVERYTHING else about this recipe, so your Calzone will be amazing, too.
This is the Fourth installment to my “How to make Wine” video and blog post series. If you’ve missed the other posts and video tutorials, refer to the link above to get caught up. So far we’ve gone through the “Primary Stage” and the “Secondary Stage” of wine making. We also spent some time with Clarifying your wine and now I’m going to teach you the easiest and best ways to bottle and store your homemade wine.
Sponser’s for this Post
I was approached by a marketing department to advertise a few products for them. I only agreed to help them because these are directly related to the wine making and storing process.
In the first video of this series, I mentioned that it wasn’t a good idea to blend your fruit but a juicer could be used. So, I looked into this Juicer and it’s exactly what you need for a higher juice yield, when you’re making wine.
This particular machine uses an auger, much like an auger in a meat grinder. Fruit is dropped through the top until it reaches the re claimer and the the auger takes over by feeding and pressing the fruit into the juicer; which separates the pulp from the juice. Both of which are still needed to make your wine so, DO NOT throw the pulp out. Just add them to the bucket the way I demonstrated, in that first wine making video, using the press.
You can purchase one of these Juicer’s HERE using this temporary 20% off Discount code: CX37QTNA
I also received a BODEGA wine cooler from the same marketing group. Again, I’m waiting for the links and discount codes for it as well but, these refrigeration units are ideal for anyone that doesn’t have a basement or a wine cellar; where it’s most often cooler than the rest of the house.
Anyone that can’t afford those kinds of luxuries can possibly find it worth their while to pick up a unit like this to store their wine instead. These units maintain an efficient and stable environment, for wine, set at an exact and constant temperature and runs on only 95 watts of power.
Dark and light wines will vary with different temperatures and your personal tastes will, of course, play a roll in that but this cooler, in particular, ranges between 41° and 68° Fahrenheit in the settings. Warmer temperatures can be set for the red wines and colder chills for the whites.
Personally, I don’t buy wine. I make it. Wine can be very expensive to buy but, in my opinion, it doesn’t make my wine-making any less valuable and it’s worth protecting. I put a lot of work into my process and there’s nothing more valuable in this world than time.
If you’re not into wine or making wine, clearly something like this doesn’t make sense for you. But, if you’re like me and you’re really finding the joy in picking up a hobby like this, that you can enjoy all year long, a wine cooler can really protect your investment.
You can purchase this Wine Cooler HERE with this temporary 20% off discount code: BSLX-77LMQT-CVG9AT
Bottling and Storing
In this tutorial, I show you how to bottle wine from a 1 gallon carboy to 750 ml wine bottles. I demonstrate how to siphon and cork the wine using a cheap wine siphon and a Portuguese wine corker. I show you how easy it is to spruce up your bottles with cheap pvc shrink wrap and labels. I also advise you on the type of conditions and environment that is more suitable for wine by demonstrating the use of a wine cooler.
You need to know, however, the proper temperatures that each wine should be properly stored. Though, it would be nice to have a cool basement, a wine cellar or, indeed, a wine cooler like the one I’m advertising, sometimes none of these things are practical. So, let’s dive into next best practice’s.
Dark places are you’re best friend when it comes to the preservation of wine. This means under desks, in corners or closets. Even boxed up will make all the difference. Light, sunlight, in particular, will destroy the wine. That’s why most wines are placed in dark green or brown bottles and wine coolers are made with double pane smoked glass, for protection.
Vibration or constant movement needs to be avoided and heat. So, a basement may be dark and humid for your wine, but if it’s being stored near a furnace or heater, you’re going to quickly ruin your wine. Also, placing a wine cooler in a garage to store your wine, is another bad idea.
Most garage’s lack insulation and, in the Spring, Summer and Fall months, can quite possibly be warmer than any other room in your house. Though you may be thinking,”Hence, the refrigerator”, it’s a bad idea and here’s why.
A compressor will be constantly battling the temperature of the garage to maintain the temperature of your wine. A 30° variance will make your cooler work harder and quite possibly blow the motor, void the warranty and, most likely, ruin you’re wine before you even discover it.
Wine bottles should be stored on their sides. Everyone knows this but do they know why? It keeps the cork wet which in turn keeps it expanded for a tighter fit. The last thing you need is oxygen slipping into your wine and turning it into vinegar.
Any wine should be stored at a minimum of 70° Fahrenheit and much lower for some reds and most white wines and or champagne. 55° F is a nice happy medium and the average temp many red wines should be stored at. 41° F on up is optimal for most light wines and, of course, your own personal tastes will be a factor as well. Many of the tannin’s in darker wine’s can effect the flavor if they’re not stored at the right temperatures so, you can refer to this chart if you’re worried about it.
This is it. This is the one you’ve been looking for. A Cold Noodle Salad recipe that puts the others to shame because its got the right balance of flavors. Not to mention, it’s made with spaghetti. I’m talking about a side dish that can be eaten as the main course, instead, it’s so good. Every bite you discover a new twist because it’s made with fresh ingredients. Most pasta dishes make you feel stuffed and bloated but this cold spaghetti recipe keeps it light and oddly fulfilling. My wife and I always fight over the last serving.
The Secret to this Dish
The flavors that make this Spaghetti Cold Noodle Salad unique come from several different flavors. First, Garlic infused Olive oil. Second, Bacon. Third, Parmesan Cheese and the Fourth, of course, is fresh chopped vegetables.
In this recipe I add green onion, Roma tomatoes, fresh broccoli, black olives but you can add any other vegetable you like. Zucchini or Cucumber is a nice additive or substitution. Mayonnaise and olive oil make up the bulk of the dressing with chopped garlic and salt but, you can add fresh Basil or mint, maybe even a squeeze of lemon juice if you’d like to spruce it up even more. It’s up to you.
There aren’t any additional spices or fresh herbs but I could see some Italian seasoning or Herbs De Province adding a nice touch. Even a pinch of Cayenne might not hurt. Just be sure to season with Salt and Pepper to your tastes and you’ll enjoy a wonderful summer salad. And, though this recipe calls for spaghetti, this recipe is great with other dried pasta’s as well; Penne, Butterflies, Shells or classic Elbow Macaroni are all fine examples.
1 pkg Thin Spaghetti(16oz), cooked 1 Garlic Clove, chopped 1/4 cup Olive Oil, seasoned with salt 1 tsp Balsamic Vinegar 2 Roma Tomatoes, sliced 1 Broccoli Head, chopped 2 Green onions, chopped 1 can Black Olives(2.25oz), sliced 1 1/2 cup Mayo 1/2 cup Fresh Parmesan, grated 3 Bacon Strips, chopped Salt and Pepper to taste
Be sure to follow the instructions in the video tutorial and I’ll show you exactly how easy this Spaghetti Cold Noodle Salad is to make.