A Brief History of Coffee

Published by Tuesday, March 13, 2018 Permalink 0

by Brian Yarvin

“Collectively, Europe’s coffeehouses functioned as the Internet of the Age of Reason.”–Tom Standage

I once asked a friend how much coffee he drank and he boasted “500 billion cups a year.” I knew instantly that this was wrong because the entire world drinks only about 400 billion. No matter where we are — in the car-crazed west, the subway riding city of New York, a town square cafe in Kansas, or a science lab in Antarctica — coffee is our fuel.

Coffee is so powerful that it has its own creation myth. We are told that it was discovered by a guy named “Kaldi.” He was an Ethiopian goat herder who noticed that when his animals ate certain red berries, they got so excited, they began to dance. So he chewed on a few berries and felt that now universal coffee buzz. Afterward, he picked some more, and then told an Islamic holy man about his discovery. The holy man declared them evil and threw them on the fire. When they smelled the roasting beans, they gathered them up, threw water on them, and enjoyed the world’s first cup of coffee.

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An Ode to Thanksgiving: A Poem by Mark Manning

Published by Wednesday, November 21, 2012 Permalink 0

by Jonell Galloway

While there is an abundance of Christmas songs, both religious and simply festive, there aren’t many Thanksgiving songs to remember, so Mark Manning decided to take a stab at one. It’s a jolly effort!

Randolph the Red-beaked Turkey

by Mark Manning

Randolph the red-beaked turkey
Had a very shiny beak.
And if you ever saw it,
It would be Thanksgiving week.
None of the other turkeys
Ever laughed or called him names.
(That’s just because they’re turkeys —
Turkeys all have tiny brains.)
Then one bright Thanksgiving eve
Th’ farmer came to say,
“Randolph with your beak so bright,
You’ll be on the plate tonight.”
Then all the diners loved him,
And they shouted out with glee,
“Randolph the red-beaked turkey,
You taste great with mom’s gravy!”

 

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Thanksgiving and Christmas Recipes: Cranberry-orange Relish

Published by Sunday, November 18, 2012 Permalink 0

Spontaneous Cuisine, by

From the archives

A healthier, tastier recipe than the traditional cranberry sauce

Cranberry sauce is of course a mainstay of any Thanksgiving dinner. In Switzerland, we eat a lot of game, so it is good to always have some on hand to eat with deer, wild fowl, boar, or whatever the hunters bring in.

This is a variation of the very plain, classic recipe. I’ve been using it for years. It’s easy, quick and a no-brainer. You can make it ahead of time (in fact, it’s better to make it a day or two before Thanksgiving). In addition, it keeps for ages, just like jelly or jam.

Recipe

Cranberry-Orange Relish

Click here for Imperial-metric converter

12 oz/375 g fresh cranberries
1/2 cup light brown sugar (if you like it really sweet, you can double the quantity)
1 tablespoon water
1 large navel orange
1 small sliver of ginger, finely grated (optional), or 1 stick of cinnamon (optional)
1/2 cup shelled walnuts (optional)
  1. Place cranberries in a large saucepan with sugar and water.
  2. Juice the orange and remove any white pith that lingers. Cut peel into small juliennes or zests, carefully removing any pith that is sticking to them. Add zests and juice to cranberry mixture.
  3. Add ginger (optional) or cinnamon stick (optional).
  4. Bring to a boil, then turn down heat, cover and cook until all the berries have popped open. This can take 20 to 30 minutes. Just be patient and keep an eye on them. If liquid evaporates before all the berries burst, add a just enough water to prevent them from sticking. Remove from heat.
  5. Taste and adjust sweetness if necessary.
  6. Pour into bowl you plan to serve it in and let it set. This can take a couple of hours, so it is advisable to make it well ahead of time, even 2 or 3 days. It keeps well in the refrigerator.
  7. When ready to serve, shell and chop walnuts. Add at last minute, right before serving (otherwise, they tend to get soggy).

This recipe was originally published on GenevaLunch.

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Culinary Chemistry: On the Technique of Brining

Published by Tuesday, November 13, 2012 Permalink 0

Culinary Chemistry: On the Technique of Brining

by Jenn Oliver

Hello and welcome to the first post of Culinary Chemistry with Jenn! I am Jenn, your resident scientist with a gluten-free husband who is curious about all things related to the how and why of cooking.  Today, we’re going to talk about brining, but each post will explore a different technique or phenomenon related to cooking/baking in the kitchen. Do you have questions or are curious about a particular aspect in the kitchen? Feel free to send me an email at jennoliver@theramblingepicure.com or on our online chat to the right of the screen, or join our Community and follow the Culinary Chemistry group and forum.

This past holiday season, families and friends gathered to share in their holiday traditions of a meal together — many of which surely included an oven-baked roast. Mine certainly did, as my husband and I celebrated our first Christmas abroad, a cozy romantic weekend together, marking our one-year anniversary since arriving to Switzerland, our current home. But just because the holidays are over doesn’t mean you have to swear off making roasts until next winter’s festivities roll around.

Spices for pork roast brine.

 

 

 

 

 

 

 

 

 

 

 

 

 

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