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.

Usually when something confuses me this much, I have to give it a
try.

Bulka

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. Joseph Littleshoes Esq.

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

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.

On Aug 30, 8:06*pm, 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.
>
> Usually when something confuses me this much, I have to give it a
> try.
>
> Bulka

Isn't there a drink made with beef broth? A Bull something-or-other.

Then there's always Clamato drinks...

Kris

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

Kris wrote:
> On Aug 30, 8:06 pm, 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.
>>
>> Usually when something confuses me this much, I have to give it a
>> try.
>>
>> Bulka
>
> Isn't there a drink made with beef broth? A Bull something-or-other.
>
> Then there's always Clamato drinks...
>
> Kris

Kris -

I love Clamato much more than even V8. But I limit it's use in my diet
due to the amount of sodium in it. It does certainly hit several taste
buds in a favorable way though :-) Humm... maybe being infused with
bacon would do well here.

Bob

On Aug 30, 7:32*pm, Kris > wrote:
> On Aug 30, 8:06*pm, 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.
>
> > Usually when something confuses me this much, I have to give it a
> > try.
>
> > Bulka
>
> Isn't there a drink made with beef broth? A Bull something-or-other.
>
> Then there's always Clamato drinks...
>
> Kris

That's called a Bullshot - it is hot beef bouillon in a mug with a
shot of some kind of brown alcohol- bourbon?
Lynn in Fargo
Read about that "Bakon" vodka in the new Bon Appetit (?) There's a
bartender infusing his own spirits (gin?) and making BLT Martinis:
Lettuce water ice cube, tomato water and bacon flavored liquor.
Personally, I'm holding out for a Bacon, Liver 'n Onions highball.
Lynn in Fargo

On Sun, 30 Aug 2009 17:06:41 -0700 (PDT), 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.
>
> Usually when something confuses me this much, I have to give it a
> try.

I like bacon, I'll drink vodka if I absolutely have to, but I don't
care for the two together in the same glass. I don't even drink
Bloody Ceasers, but I do make 4 or 5 virgins weekly (That means:
without vodka. I can't devirginize people).

-sw

On Sun, 30 Aug 2009 17:32:42 -0700 (PDT), Kris wrote:

> Isn't there a drink made with beef broth? A Bull something-or-other.
>
> Then there's always Clamato drinks...

There's Beefamato. There's also Shrimpmato - which I would have
bought this weekend but it's Best Before date was next week - which
means it was pretty old.

Both of those could be used to make Bloody Mary-like drinks (but not
a Bloody Ceasar).

Clamato rules.

-sw

On Aug 30, 9:07 pm, Lynn from Fargo Ografmorffig >
wrote:
> On Aug 30, 7:32 pm, Kris > wrote:
>
>
>
> > On Aug 30, 8:06 pm, 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.
>
> > > Usually when something confuses me this much, I have to give it a
> > > try.
>
> > > Bulka
>
> > Isn't there a drink made with beef broth? A Bull something-or-other.
>
> > Then there's always Clamato drinks...
>
> > Kris
>
> That's called a Bullshot - it is hot beef bouillon in a mug with a
> shot of some kind of brown alcohol- bourbon?
> Lynn in Fargo
> Read about that "Bakon" vodka in the new Bon Appetit (?) There's a
> bartender infusing his own spirits (gin?) and making BLT Martinis:
> Lettuce water ice cube, tomato water and bacon flavored liquor.
> Personally, I'm holding out for a Bacon, Liver 'n Onions highball.
> Lynn in Fargo

There is a bar in Chicago where I've had a "roadkill bloody mary" -
an unremarkable drink, but garnished with a quarter-pound of
antipasto-ish cubes of various sausage.

It is the infusion that interests me. Different than just spiking the
soup, but different enough to matter?

Bulka

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

Mr. Joseph Littleshoes Esq. wrote:

> 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.

molé?


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Janet Wilder wrote:
> Mr. Joseph Littleshoes Esq. wrote:
>
>> 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.
>
> molé?
>
>

That's exactly an example I was reaching for. not that mole is
particularly spicy, but I sort of remember reading something about the
how "Hot Chocolate" was before Cortez (my memories are faulty for that
period) took it back to Europe.

Thanks Janet.

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.
>Usually when something confuses me this much, I have to give it a
>try.
>Bulka

LOL, www.BaconMartini.com It's a creation of the DoubleDown saloon in
Vegas (and now NYC) so maybe one should get one of those new KFC
"doubledown" items mentioned here in RFC as an accompaniment.

On Sun, 30 Aug 2009 21:50:59 -0400, Bob Muncie wrote:

> That's exactly an example I was reaching for. not that mole is
> particularly spicy, but I sort of remember reading something about the
> how "Hot Chocolate" was before Cortez (my memories are faulty for that
> period) took it back to Europe.

I'll never forget when we were studying the Aztec's in 6th grade.
My end of study project was to bring in some genuine xocolàtl, a
bitter chocolate drink made with (a little bit) of chili pepper and
dyed red with achiote. There was no sugar, and I think it even had
raw egg in it. It was horrible, everybody in class hated it,
including the teacher. I don't blame them. But it was *AUTHENTIC*,
dammit!

Then some bitch, Wendy Wilmer, three presentations after mine had
the same idea. She used Hershey syrup and warm milk. Everybody
loved that one. She probably got a better grade then me, too. That
bitch!

So whenever somebody says they don't like a food, recipe, or idea
I've posted here in RFC and I lash out you, don't take it
personally. It's really Wendy I'm mad at. That bitch!

(Tongue in cheek, I think. I did just now track her down on the
Internet, living 150 miles away from where we went to grade school,
and 5 miles away from where I lived in Columbus OH a decade ago.
Same age, same surname, running tri-athalons - must be a *******.
Everything fits perfectly. I bet she leaned that way because of me.
I feel better now.)

Heh.


-sw

"Kris" > wrote in message
...
> On Aug 30, 8:06 pm, 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.
>>
>> Usually when something confuses me this much, I have to give it a
>> try.
>>
>> Bulka
>
> Isn't there a drink made with beef broth? A Bull something-or-other.
>
> Then there's always Clamato drinks...
>
> Kris

A Bloody Bull. Vodka, tomato juice, beef bouillon, lime and lemon.

On Aug 30, 10:30 pm, (jj) 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.
> >Usually when something confuses me this much, I have to give it a
> >try.
> >Bulka
>
> LOL,www.BaconMartini.com It's a creation of the DoubleDown saloon in
> Vegas (and now NYC) so maybe one should get one of those new KFC
> "doubledown" items mentioned here in RFC as an accompaniment.

I have gribbens from the last time I rendered schmaltz, and a bottle
of cheap gin. Dare I?

Sqwertz wrote:
> On Sun, 30 Aug 2009 21:50:59 -0400, Bob Muncie wrote:
>
>> That's exactly an example I was reaching for. not that mole is
>> particularly spicy, but I sort of remember reading something about the
>> how "Hot Chocolate" was before Cortez (my memories are faulty for that
>> period) took it back to Europe.
>
> I'll never forget when we were studying the Aztec's in 6th grade.
> My end of study project was to bring in some genuine xocolàtl, a
> bitter chocolate drink made with (a little bit) of chili pepper and
> dyed red with achiote. There was no sugar, and I think it even had
> raw egg in it. It was horrible, everybody in class hated it,
> including the teacher. I don't blame them. But it was *AUTHENTIC*,
> dammit!
>
> Then some bitch, Wendy Wilmer, three presentations after mine had
> the same idea. She used Hershey syrup and warm milk. Everybody
> loved that one. She probably got a better grade then me, too. That
> bitch!
>
> So whenever somebody says they don't like a food, recipe, or idea
> I've posted here in RFC and I lash out you, don't take it
> personally. It's really Wendy I'm mad at. That bitch!
>
> (Tongue in cheek, I think. I did just now track her down on the
> Internet, living 150 miles away from where we went to grade school,
> and 5 miles away from where I lived in Columbus OH a decade ago.
> Same age, same surname, running tri-athalons - must be a *******.
> Everything fits perfectly. I bet she leaned that way because of me.
> I feel better now.)
>
> Heh.
>
>
> -sw

You've mad me laugh (in a friendly way) at your post. It's been a while.
Thanks for sharing your story.

Bob

Janet Wilder wrote:

> Mr. Joseph Littleshoes Esq. wrote:
>
> > 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.
>
>
> molé?
>
>
Mole is, if i understand it correctly (and i probly dont) is an modern
evolution of a precolumbian sauce, made with tomatoes & chocolate iirc,
where as the chocolate and chicken broth was a drink rather than a sauce.

--

Mr. Joseph Littleshoes Esq.

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

On Aug 31, 12:36 am, "Mr. Joseph Littleshoes Esq." >
wrote:
> Janet Wilder wrote:
> > Mr. Joseph Littleshoes Esq. wrote:
>
> > > 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.
>
> > molé?
>
> Mole is, if i understand it correctly (and i probly dont) is an modern
> evolution of a precolumbian sauce, made with tomatoes & chocolate iirc,
> where as the chocolate and chicken broth was a drink rather than a sauce.
>
> --
>
> Mr. Joseph Littleshoes Esq.
>
> Domine, dirige nos.
> Let the games begin!http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

I'm interested in this choclate chicken drink.

But words like mole, salsa , sauce, are generic terms, they encompass
countless variations and mutations. Mole - does it have chocolate?
pumpkin seed? cinnamon? Yes. No. Both. Whatever you want. It is
just something you are going to eat today. Make it good. Make it
good a different way tomorrow.

Bulka

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.
>
> Usually when something confuses me this much, I have to give it a
> try.
>
> Bulka

As much as I like bacon <vbg>, I'll pass this particular application,
too ;D

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

Sky 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.
>>
>> Usually when something confuses me this much, I have to give it a
>> try.
>>
>> Bulka
>
> As much as I like bacon <vbg>, I'll pass this particular application,
> too ;D
>
> Sky
>

I think that rationing is sometimes painful. But it is necessary.

Bob

In article >,
"dejablues" > wrote:

> "Kris" > wrote in message
> ...
> > On Aug 30, 8:06 pm, 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.
> >>
> >> Usually when something confuses me this much, I have to give it a
> >> try.
> >>
> >> Bulka
> >
> > Isn't there a drink made with beef broth? A Bull something-or-other.
> >
> > Then there's always Clamato drinks...
> >
> > Kris
>
> A Bloody Bull. Vodka, tomato juice, beef bouillon, lime and lemon.

I don't think I could stomach Clamato but the above sounds good. In
what proportions?

I use V-8 to make bloody marys
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Sqwertz wrote:

> On Sun, 30 Aug 2009 21:50:59 -0400, Bob Muncie wrote:
>
>
>>That's exactly an example I was reaching for. not that mole is
>>particularly spicy, but I sort of remember reading something about the
>>how "Hot Chocolate" was before Cortez (my memories are faulty for that
>>period) took it back to Europe.
>
>
> I'll never forget when we were studying the Aztec's in 6th grade.
> My end of study project was to bring in some genuine xocolàtl, a
> bitter chocolate drink made with (a little bit) of chili pepper and
> dyed red with achiote. There was no sugar, and I think it even had
> raw egg in it. It was horrible, everybody in class hated it,
> including the teacher. I don't blame them. But it was *AUTHENTIC*,
> dammit!
>
> Then some bitch, Wendy Wilmer, three presentations after mine had
> the same idea. She used Hershey syrup and warm milk. Everybody
> loved that one. She probably got a better grade then me, too. That
> bitch!
>
> So whenever somebody says they don't like a food, recipe, or idea
> I've posted here in RFC and I lash out you, don't take it
> personally. It's really Wendy I'm mad at. That bitch!
>
> (Tongue in cheek, I think. I did just now track her down on the
> Internet, living 150 miles away from where we went to grade school,
> and 5 miles away from where I lived in Columbus OH a decade ago.
> Same age, same surname, running tri-athalons - must be a *******.
> Everything fits perfectly. I bet she leaned that way because of me.
> I feel better now.)
>
> Heh.

My daughter was assigned to bring a beverage for her Spanish class
Christmas party. Sangria was obviously out of the question so I bought
a couple gallons of milk and Abuelita Mexican hot chocolate mix. These
are hockey pucks of grainy, cinnamon-flavored chocolate which are
whisked into hot milk.

Not exactly authentic pre-columbian but delicious, and definitely very
Mexican. And it will spoil you for Hershey's syrup for the rest of your
life.

I asked her if her classmates had enjoyed the hot chocolate and she
said, "Gee Mom, I don't know. What does it mean when people tear open
their paper cups so they can lick the dregs out of the bottom?"

In article >,
Kathleen > wrote:

> I asked her if her classmates had enjoyed the hot chocolate and she
> said, "Gee Mom, I don't know. What does it mean when people tear open
> their paper cups so they can lick the dregs out of the bottom?"

ROFL!!! Thanks for that. ;-D
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Kathleen wrote:
> Sqwertz wrote:
>
>> On Sun, 30 Aug 2009 21:50:59 -0400, Bob Muncie wrote:
>>
>>
>>> That's exactly an example I was reaching for. not that mole is
>>> particularly spicy, but I sort of remember reading something about
>>> the how "Hot Chocolate" was before Cortez (my memories are faulty for
>>> that period) took it back to Europe.
>>
>>
>>
>> I'll never forget when we were studying the Aztec's in 6th grade.
>> My end of study project was to bring in some genuine xocolàtl, a
>> bitter chocolate drink made with (a little bit) of chili pepper and
>> dyed red with achiote. There was no sugar, and I think it even had
>> raw egg in it. It was horrible, everybody in class hated it,
>> including the teacher. I don't blame them. But it was *AUTHENTIC*,
>> dammit!
>>
>> Then some bitch, Wendy Wilmer, three presentations after mine had
>> the same idea. She used Hershey syrup and warm milk. Everybody
>> loved that one. She probably got a better grade then me, too. That
>> bitch!
>>
>> So whenever somebody says they don't like a food, recipe, or idea
>> I've posted here in RFC and I lash out you, don't take it
>> personally. It's really Wendy I'm mad at. That bitch!
>>
>> (Tongue in cheek, I think. I did just now track her down on the
>> Internet, living 150 miles away from where we went to grade school,
>> and 5 miles away from where I lived in Columbus OH a decade ago.
>> Same age, same surname, running tri-athalons - must be a *******.
>> Everything fits perfectly. I bet she leaned that way because of me.
>> I feel better now.)
>>
>> Heh.
>
>
> My daughter was assigned to bring a beverage for her Spanish class
> Christmas party. Sangria was obviously out of the question so I bought
> a couple gallons of milk and Abuelita Mexican hot chocolate mix. These
> are hockey pucks of grainy, cinnamon-flavored chocolate which are
> whisked into hot milk.
>
> Not exactly authentic pre-columbian but delicious, and definitely very
> Mexican. And it will spoil you for Hershey's syrup for the rest of your
> life.
>
> I asked her if her classmates had enjoyed the hot chocolate and she
> said, "Gee Mom, I don't know. What does it mean when people tear open
> their paper cups so they can lick the dregs out of the bottom?"

Its has been taken over by "Nestles" but so far i have not noticed any
real change except that it now seems to have a lot more "artificial
flavors' and ingredients than i seem to recall it used to having.

Technical the Spanish Ibara is a better product but weak compared to
that little Mexican Grandmother - Abulita.

One of the few processed or packaged foods i buy.
--

Mr. Joseph Littleshoes Esq.

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

Mr. Joseph Littleshoes Esq. wrote:??> Janet Wilder wrote:??> ??>> Mr. Joseph Littleshoes Esq. wrote:??>>??>> > 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.??>>??>>??>> molé???>>??>>??> Mole is, if i understand it correctly (and i probly dont) is an modern ??> evolution of a precolumbian sauce, made with tomatoes & chocolate iirc, ??> where as the chocolate and chicken broth was a drink rather than a sauce.??> ????I have recipes for molŽ that use chicken broth, coco powder and spices, ??usually a little cinnamon among other things. I don't have any that use ??tomatoes.????Same thing when I get it in a local restaurant. It's usually not ??capsicum-spicy either.??Janet, puzzled about the tomatoes.????-- ??Janet Wilder??Way-the-heck-south Texas??Spelling doesn't count. Cooking does.??

On Mon, 31 Aug 2009 08:04:13 -0500, Kathleen wrote:

> Abuelita Mexican hot chocolate mix. These
> are hockey pucks of grainy, cinnamon-flavored chocolate which are
> whisked into hot milk.

I have 4.25 pucks of it sitting next to me. I was finally curious
enough to buy some afetr all these years (I buy everything once).

I haven't made it yet, I'm just kinda nibbling on it. The
instructions say to put it in a blender with warm (hot) milk, which
I'm not to keen on. I ain't *that* stupid.

-sw

Wendy Wilmer wrote:

> I don't think I could stomach Clamato...

Food Phobia Alert!

-sw

Sqwertz wrote:

> On Mon, 31 Aug 2009 08:04:13 -0500, Kathleen wrote:
>
>
>>Abuelita Mexican hot chocolate mix. These
>>are hockey pucks of grainy, cinnamon-flavored chocolate which are
>>whisked into hot milk.
>
>
> I have 4.25 pucks of it sitting next to me. I was finally curious
> enough to buy some afetr all these years (I buy everything once).
>
> I haven't made it yet, I'm just kinda nibbling on it. The
> instructions say to put it in a blender with warm (hot) milk, which
> I'm not to keen on. I ain't *that* stupid.
>
> -sw

Hah. Did that once, when I was about 10 years old. It was memorable,
especially the cleanup.

That's why god gave us whisks and immersion blenders.

bulka > wrote:
>I have gribbens from the last time I rendered schmaltz, and a bottle
>of cheap gin. Dare I?

I tried making a gin and bacon martini and it was y/icky and I am
definitely a gin drinker. IHMO, vodka is the better choice for this.

On Sep 1, 1:39*am, Sqwertz > wrote:
> Wendy Wilmer wrote:
> > I don't think I could stomach Clamato...
>
> Food Phobia Alert! *
>
> -sw

FYI:
Breaking this news gently . . . Clamato does NOT taste even remotely
like clams (or oysters or any other aquatic life-form.)
Lynn in Fargo
adds fresh lime, Worcestershire and a celery salt rim (sometimes a
dill pickle, a few capers, olives, a cocktail pickled onion or a
banana pepper) to an iced glass of Clamato, Beefamato, V8, generic
vegetable juice, tomato juice etc. Think Bloody Virgin Gaspacho.

Lynn from Fargo Ografmorffig wrote:
> On Sep 1, 1:39 am, Sqwertz > wrote:
>> Wendy Wilmer wrote:
>>> I don't think I could stomach Clamato...
>> Food Phobia Alert!
>>
>> -sw
>
> FYI:
> Breaking this news gently . . . Clamato does NOT taste even remotely
> like clams (or oysters or any other aquatic life-form.)
> Lynn in Fargo
> adds fresh lime, Worcestershire and a celery salt rim (sometimes a
> dill pickle, a few capers, olives, a cocktail pickled onion or a
> banana pepper) to an iced glass of Clamato, Beefamato, V8, generic
> vegetable juice, tomato juice etc. Think Bloody Virgin Gaspacho.

It doesn't matter if it doesn't TASTE like clams. It is the mere fact
that clams are involved. Duh. ;-)

Tracy
(foodphobe)

Lynn wrote:

> Breaking this news gently . . . Clamato does NOT taste even remotely like
> clams (or oysters or any other aquatic life-form.)

Yeah, but it's disconcertingly sweet.

Bob

"Lynn from Fargo Ografmorffig" > wrote in message
...
On Sep 1, 1:39 am, Sqwertz > wrote:
> Wendy Wilmer wrote:
> > I don't think I could stomach Clamato...
>
> Food Phobia Alert!
>
> -sw

FYI:
>Breaking this news gently . . . Clamato does NOT taste even remotely
>like clams (or oysters or any other aquatic life-form.)

Then what's the point?

Kathleen wrote:
> Sqwertz wrote:
>
>> On Mon, 31 Aug 2009 08:04:13 -0500, Kathleen wrote:
>>
>>
>>> Abuelita Mexican hot chocolate mix. These are hockey pucks of
>>> grainy, cinnamon-flavored chocolate which are whisked into hot milk.
>>
>>
>>
>> I have 4.25 pucks of it sitting next to me. I was finally curious
>> enough to buy some afetr all these years (I buy everything once).
>>
>> I haven't made it yet, I'm just kinda nibbling on it. The
>> instructions say to put it in a blender with warm (hot) milk, which
>> I'm not to keen on. I ain't *that* stupid.
>>
>> -sw
>
>
> Hah. Did that once, when I was about 10 years old. It was memorable,
> especially the cleanup.
>
> That's why god gave us whisks and immersion blenders.
>

Sauce pan and a spoon?

You put the milk in the sauce pan, heat it up, drop the appropriate
amount of Abulita in the hot milk and stir. I use a half a cake for 1
extra large cup

It dissolves very quickly in hot milk.

A friend of mine wanted to make somehitng chocolate at my house, late
one evening once, and all i had was the abulita for chocolate.

So she crushed up on cake, powdered it in the FP iirc and then used it
to flavor some pie dough. Wasn't bad, the pie crust she made an apple
pie with turned out to have a nice cinnamon touch to it. The chocolate
flavor was there but with the apples, all spice and ice cream it kind of
got lost in the other flavors.

Mr. Joseph Littleshoes Esq.

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

Mr. Joseph Littleshoes Esq. wrote:
>
>
> Kathleen wrote:
>
>> Sqwertz wrote:
>>
>>> On Mon, 31 Aug 2009 08:04:13 -0500, Kathleen wrote:
>>>
>>>
>>>> Abuelita Mexican hot chocolate mix. These are hockey pucks of
>>>> grainy, cinnamon-flavored chocolate which are whisked into hot milk.
>>>
>>>
>>>
>>>
>>> I have 4.25 pucks of it sitting next to me. I was finally curious
>>> enough to buy some afetr all these years (I buy everything once).
>>>
>>> I haven't made it yet, I'm just kinda nibbling on it. The
>>> instructions say to put it in a blender with warm (hot) milk, which
>>> I'm not to keen on. I ain't *that* stupid.
>>>
>>> -sw
>>
>>
>>
>> Hah. Did that once, when I was about 10 years old. It was memorable,
>> especially the cleanup.
>>
>> That's why god gave us whisks and immersion blenders.
>>
>
> Sauce pan and a spoon?
>
> You put the milk in the sauce pan, heat it up, drop the appropriate
> amount of Abulita in the hot milk and stir. I use a half a cake for 1
> extra large cup
>
> It dissolves very quickly in hot milk.

Mexican hot chocolate is supposed to be frothy. I don't own a molinillo
but an immersion blender works just fine, as does a wire whisk. I
usually grab the whisk, as it can be thrown in the dishwasher. I use it
the way one would a molinillo, twirling the handle between my palms -
traditional technique with a non-traditional tool.
http://www.chroniclebooks.com/blog/w.../06/twirl1.jpg

On Sep 1, 2:35*am, (jj) wrote:
> bulka > wrote:
> >I have gribbens from the last time I rendered schmaltz, and a bottle
> >of cheap gin. *Dare I?
>
> I tried making a gin and bacon martini and it was y/icky and I am
> definitely a gin drinker. *IHMO, vodka is the better choice for this.

LOL!! Stick to big fat olives with your gin!

Kathleen wrote:
> Mr. Joseph Littleshoes Esq. wrote:
>
>>
>>
>> Kathleen wrote:
>>
>>> Sqwertz wrote:
>>>
>>>> On Mon, 31 Aug 2009 08:04:13 -0500, Kathleen wrote:
>>>>
>>>>
>>>>> Abuelita Mexican hot chocolate mix. These are hockey pucks of
>>>>> grainy, cinnamon-flavored chocolate which are whisked into hot milk.
>>>>
>>>>
>>>>
>>>>
>>>>
>>>> I have 4.25 pucks of it sitting next to me. I was finally curious
>>>> enough to buy some afetr all these years (I buy everything once).
>>>>
>>>> I haven't made it yet, I'm just kinda nibbling on it. The
>>>> instructions say to put it in a blender with warm (hot) milk, which
>>>> I'm not to keen on. I ain't *that* stupid.
>>>>
>>>> -sw
>>>
>>>
>>>
>>>
>>> Hah. Did that once, when I was about 10 years old. It was
>>> memorable, especially the cleanup.
>>>
>>> That's why god gave us whisks and immersion blenders.
>>>
>>
>> Sauce pan and a spoon?
>>
>> You put the milk in the sauce pan, heat it up, drop the appropriate
>> amount of Abulita in the hot milk and stir. I use a half a cake for 1
>> extra large cup
>>
>> It dissolves very quickly in hot milk.
>
>
> Mexican hot chocolate is supposed to be frothy. I don't own a molinillo
> but an immersion blender works just fine, as does a wire whisk. I
> usually grab the whisk, as it can be thrown in the dishwasher. I use it
> the way one would a molinillo, twirling the handle between my palms -
> traditional technique with a non-traditional tool.
> http://www.chroniclebooks.com/blog/w.../06/twirl1.jpg
>

Oh right, i forgot about that, i actually have a molino i bought for a
dollar or so at a local Mexican market but its wood and the whole idea
of "frothing" a cup of chocolate with it just never seemed to make much
sense to me.

Now keeping it in a covered container in a cool cupboard till it starts
to ferment ...... but i doubt the modern commercial product would, i
think it probly has preservatives that would prevent its doing so.

I don't even like using wooden spoons with milk or dairy. I have access
to a hugh battery of wooden cooking and serving implements, not only
wooden spoons but wooden forks, slotted spoons & spatulas which i never
use. Tell you the truth, though i wont use plastic cooking tools either,
i like my plastic cutting board more than my wooden one.

But that has more to do with an irrational, instinctual, knee jerk,
reflex paranoid phobia about using wood as a cooking tool than any even
statistically significant evidence of their being anything to be even
remotely concerned about with doing so.

I sure wont taste something like a stock, sauce or hot soup with a
wooden spoon as it makes the taste seem foul to me, so i easily imagine
what putting the spoon in the soup must do, even if its a benign effect
and not applicable to the entire pot, the flavor of wooden spoons always
seems stale and sometimes bitter to me. The taste the wooden spoon
imparts to any thing held in it, but especially things heated up hot.

Of course a molino is a dedicated tool, only used with chocolate but
still, even then, just thinking about it makes my knee jerk, with
instinctual paranoia
--

Mr. Joseph Littleshoes Esq.

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

On Tue, 1 Sep 2009 10:59:29 -0700 (PDT), Lynn from Fargo
Ografmorffig wrote:

> FYI:
> Breaking this news gently . . . Clamato does NOT taste even remotely
> like clams (or oysters or any other aquatic life-form.)
> Lynn in Fargo
> adds fresh lime, Worcestershire and a celery salt rim (sometimes a
> dill pickle, a few capers, olives, a cocktail pickled onion or a
> banana pepper) to an iced glass of Clamato, Beefamato, V8, generic
> vegetable juice, tomato juice etc. Think Bloody Virgin Gaspacho.

Ahh, yes. Another Clamato afficianado. I have to admit that I
cheat a lot and often buy the generic Clamatos - there are several
brands, some regional, but most from Mexico. A 32 oz jug is $2.39
for Clamato. The store brand Clamato (made by Big Tex, I believe)
costs $2.99 for 64 ounces and is more refreshing (thinner juice).

I drink at about 64oz a week mixed with all sorts of stuff.

-sw