Bob Muncie wrote:

> Mr. Joseph Littleshoes Esq. wrote:
>
> > Mark Thorson wrote:
> >
> >> bulka wrote:
> >>
> >> >An AP article in today's paper. Stunt bartenders making savory
> >> >carnivore cocktails. Most based on bacon-infused vodka. Raves for a
> >> >BLT cocktail that seems a little cute. I like bacon. I like vodka.
> >> >But.
> >>
> >>
> >> http://www.foxnews.com/story/0,2933,541521,00.html
> >>
> >>
> >> >Usually when something confuses me this much, I have to give it a
> >> >try.
> >>
> >>
> >> It sounds like a cup of broth, with alcohol in it.
> >> And cold.
> >>
> >> I just can't imagine it would be good.
> >
> >
> > The precolumbian Mexican's, i have heard, put chocolate in chicken
> > broth for a refresing drink and considered it worthy only of the
> > ruling class.
> >
> > I read several articles about post modern chefs using tobacco in food,
> > it never seemed to catch on though....
>
>
> Mr. J. - Wasn't their idea of chocolate hot and spicy? That would put an
> entirely different twist on the modern day chocolate add I think.
>
> Bob
>
I honestly do not know more than gossip, i saw a cooking show on PBS
once that had a person go to various cultures and explore their foods
and in one segment about Mexico they gave over a good 10 minutes of the
entire hour show to talk about the chicken and chocolate drink, which
iirc they did put spices in.

Im some what familiar with, in that i know they exist, certain documents
only very few of which have been translated, relating the spanish
influence on the use of chocolate. I think Brillant Savarin cieted some
of them. As far as i know they were the ones that came up with adding
it to milk.

Which of course opened up eggs and flour, cinnamon is often favored in
Spanish chocolates and in know of a Catalan chocolate torte that uses a
cup of port to very good effect.

As i understand it, among the precolumbian Mexicans chocolate had a
value (philosophical as well as economic) that limited its consumption
to the ruling class. And that culture in general did not have an
analgous form of "dessert" foods. At least not to the complex degree
the Spanish had. But then chocolate was probly analgouse to sugar or
sweet in Spanish cuisine, in that it was a reward for being one of the
special people, one of the ruling class that could afford the rare treat.

But i dunno, reduce the entire western, imperalist, colonial conquests
to chocolate cake?

Seems like it would have come about, sooner or later anyway

--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3