THE GOCHISO GOURMET: Just enough fizz to tickle the nose

Supposedly, the monk Dom Perignon of the Abbey of Hautvillers who is credited with creating Champagne actually was charged with removing the bubbles in still wine as the bubbles were considered a flaw and the increased pressure in the bottle caused many a bottle to burst in the wine cellar. Thank goodness he wasn’t successful […]

THE GOCHISO GOURMET: Q fever

It all started with the expansion of the British Empire. As they spread East and South to temperate climates, they discovered a pesky parasite in the form of Plasmodium falciparum carried by the female Anopheles mosquito. It had been known as early as the 17th century that the bark of the cinchona tree contained something […]

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