Re: Cocoa additives
Gary Denton wrote: On 12/18/05, Julia Thompson [EMAIL PROTECTED] wrote: Gary Nunn wrote: 2005/12/12, Julia Thompson [EMAIL PROTECTED]: I like having something minty in my cocoa. :) One of my favorite winter drinks is a mug of hot chocolate, made with milk, that has marshmallow peeps floating in it instead of standard marshmallows. I find that the Christmas tree peeps work best... Or for the politically correct on the list, I mean the Holiday Tree peeps work the best. :-) On a pagan-centric list I'm on (long story), someone posted about finding a really cool artificial Yule tree. (At Dollar General, no less) Julia I went to a couple Solstice parties a few years ago that had a yule log with natural decorations. I see now yule logs are more often cake desserts. The Statesman had directions on how to make one, with pictures, no less. :) I've never actually eaten any of one. (Not sure I've been to a function that had one -- the one I was going to most regularly that was likely to have that sort of thing, I last went to in 1997) Julia ___ http://www.mccmedia.com/mailman/listinfo/brin-l
Re: Cocoa additives
On 12/18/05, Julia Thompson [EMAIL PROTECTED] wrote: Gary Nunn wrote: 2005/12/12, Julia Thompson [EMAIL PROTECTED]: I like having something minty in my cocoa. :) One of my favorite winter drinks is a mug of hot chocolate, made with milk, that has marshmallow peeps floating in it instead of standard marshmallows. I find that the Christmas tree peeps work best... Or for the politically correct on the list, I mean the Holiday Tree peeps work the best. :-) On a pagan-centric list I'm on (long story), someone posted about finding a really cool artificial Yule tree. (At Dollar General, no less) Julia I went to a couple Solstice parties a few years ago that had a yule log with natural decorations. I see now yule logs are more often cake desserts. -- Gary Denton http://www.apollocon.org June 23-25, 2006 Intelligunt Desine Rulez! Easter Lemming Liberal News Digest - http://elemming2.blogspot.com ___ http://www.mccmedia.com/mailman/listinfo/brin-l
Re: Cocoa additives
Much snippage throughout- Mauro Diotallevi [EMAIL PROTECTED] wrote: Deborah Harrell wrote: Mauro the gourmand Diotallevi wrote: ...Think mango and chipotle peppers together, for an example, or papaya and cayenne. Or the mixture of chocolate and various peppers in mole. shudders Sorry, I have tried mole several times and found it very unpalatable...But mango-chipotle salsa sounds delicious! Mangoes are one of my favorite foods in the world, but mole comes in a close second. ...But certainly, everyone's tastes are different. For example, despite their similarities, I enjoy a good haggis but am not much fond of menudo. Some friends brought traditional and vegetarian haggis back from Scotland - I enjoyed both, but the veggie was nicely spicy, so I preferred that. ...My years-ago trial of fresh ginger in tea with milk was tongue-curdling; how do you mix ginger and milk without that? Or is it a matter of amount, or using powdered ginger instead of fresh? Definitely powdered ginger, carefully applied. Guess I'll have to get some. And of course, any sweetener added to any of these should be pure cane sugar. Why? Sucrose ought to be sucrose, whatever the source. From http://www.candhsugarcompany.com/Consumer/cane_vs_beet.html at the CH website: Cane sugar contains trace minerals that are different from those in beet sugar, and it's these minerals that many experts say make cane sugar preferable to use... [Aside: eeeuuw! !Ronn! :P] I do prefer CH brown sugar to the less expensive ones that are essentially white sugar with molasses added back (waves to Julia). Debbi whose cat prefers vole tartar, but would probably enjoy mole that way as well From the Song of Bashir- Mousies fleet are quite a treat To chase around the barn-o; And when they've done their bestest run They make great mouse tartar-o! __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com ___ http://www.mccmedia.com/mailman/listinfo/brin-l
RE: Cocoa additives
Menudo is supposedly comfort food for hangovers. Menudo? Wasn't that one of those smarmy, really bad, Boy Bands in the late 80's or early 90's? Gary __ If you want your significant other to listen and pay strict attention to every word you say -- talk in your sleep. ___ http://www.mccmedia.com/mailman/listinfo/brin-l
RE: Cocoa additives
2005/12/12, Julia Thompson [EMAIL PROTECTED]: I like having something minty in my cocoa. :) One of my favorite winter drinks is a mug of hot chocolate, made with milk, that has marshmallow peeps floating in it instead of standard marshmallows. I find that the Christmas tree peeps work best... Or for the politically correct on the list, I mean the Holiday Tree peeps work the best. :-) Gary _ If you can't take the heat, don't tickle the dragon. www.BansheeDomains.com ___ http://www.mccmedia.com/mailman/listinfo/brin-l
Menudo [was: Cocoa additives]
Gary Nunn wrote: Menudo? Wasn't that one of those smarmy, really bad, Boy Bands in the late 80's or early 90's? In my former work, we once hired an intern who claimed having been a big fan of Sting, with Sting pictures all over her bedroom. When we were preparing to mock her, she told us to hold a minute, and explained that _all_ her girl friends were big fans of _Menudo_. So we forgave her. AFAIK, Ricky Martin is a former Menudo. Alberto Monteiro ___ http://www.mccmedia.com/mailman/listinfo/brin-l
Re: Menudo [was: Cocoa additives]
On Sun, 18 Dec 2005 17:25:45 +, Alberto Monteiro [EMAIL PROTECTED] wrote: Gary Nunn wrote: Menudo? Wasn't that one of those smarmy, really bad, Boy Bands in the late 80's or early 90's? In my former work, we once hired an intern who claimed having been a big fan of Sting, with Sting pictures all over her bedroom. When we were preparing to mock her, she told us to hold a minute, and explained that _all_ her girl friends were big fans of _Menudo_. So we forgave her. AFAIK, Ricky Martin is a former Menudo. Isn't menudo a (Mexican?) soup or something made with pig intestines? -- Doug ___ http://www.mccmedia.com/mailman/listinfo/brin-l
Re: Cocoa additives
On Dec 17, 2005, at 10:42 AM, Jean-Louis Couturier wrote: 2005/12/12, Julia Thompson [EMAIL PROTECTED]: I like having something minty in my cocoa. :) And it's just the time for it. One of my favourite seasonal treats is hot chocolate with a candy cane suspended from the rim of the cup. Stem goes inside, smallcanes are more practical. If you permit yourself alcohol, peppermint schnapps is a fine addition to hot ccocoa. Jean-Louis Hasn't even out up the tree yet Couturier Our tree outed itself years ago. Dave ___ http://www.mccmedia.com/mailman/listinfo/brin-l
Re: Cocoa additives
Dave Land wrote: On Dec 17, 2005, at 10:42 AM, Jean-Louis Couturier wrote: 2005/12/12, Julia Thompson [EMAIL PROTECTED]: I like having something minty in my cocoa. :) And it's just the time for it. One of my favourite seasonal treats is hot chocolate with a candy cane suspended from the rim of the cup. Stem goes inside, smallcanes are more practical. If you permit yourself alcohol, peppermint schnapps is a fine addition to hot ccocoa. Ooo, yes. Extract will do in a pinch. (That, too, contains alcohol. Wintergreen had the highest concentration last I looked, with 91%.) Julia ___ http://www.mccmedia.com/mailman/listinfo/brin-l
Re: Cocoa additives
Gary Nunn wrote: 2005/12/12, Julia Thompson [EMAIL PROTECTED]: I like having something minty in my cocoa. :) One of my favorite winter drinks is a mug of hot chocolate, made with milk, that has marshmallow peeps floating in it instead of standard marshmallows. I find that the Christmas tree peeps work best... Or for the politically correct on the list, I mean the Holiday Tree peeps work the best. :-) On a pagan-centric list I'm on (long story), someone posted about finding a really cool artificial Yule tree. (At Dollar General, no less) Julia ___ http://www.mccmedia.com/mailman/listinfo/brin-l
Re: Cocoa additives
2005/12/12, Julia Thompson [EMAIL PROTECTED]: I like having something minty in my cocoa. :) And it's just the time for it. One of my favourite seasonal treats is hot chocolate with a candy cane suspended from the rim of the cup. Stem goes inside, smallcanes are more practical. Yummy. Jean-Louis Hasn't even out up the tree yet Couturier ___ http://www.mccmedia.com/mailman/listinfo/brin-l
Re: Cocoa additives
On 12/12/05, Mauro Diotallevi [EMAIL PROTECTED] wrote: On 12/12/05, Deborah Harrell [EMAIL PROTECTED] wrote: Mauro the gourmand Diotallevi [EMAIL PROTECTED] wrote: shudders Sorry, I have tried mole several times and found it very unpalatable; maybe it just wasn't prepared correctly. But mango-chipotle salsa sounds delicious! Mangoes are one of my favorite foods in the world, but mole comes in a close second. I believe turkey mole is more traditional, but chicken mole is made much more commonly these days. I've even eaten a nice pork mole. A recent contestant on Iron Chef America made a sauce that was more or less mole and called it Aztec Love Potion. I believe there is a Colorado company that actually makes a Cocoa Mole food bar, with no meat in it but with raisins, almonds, walnuts, dates, chili powder... I'm missing an ingredient or two here... I have been wanting to try the 888 Chinese restaurant in Houston that has Mango Shrimp and other mango dishes. Part of the revitalized Gulfgate retail area. Last night I went to the Boudreaux near there and had gator for the first time. Their blackened gator is delicious, they also have a good etouffee. A good etouffee recipe is here: http://chronicle.augusta.com/stories/091102/fea_ship1.shtml But certainly, everyone's tastes are different. For example, despite their similarities, I enjoy a good haggis but am not much fond of menudo. Menudo is supposedly comfort food for hangovers. If you are adventurous, try a dash of Trappey's Red Devil Sauce in your cocoa. Or a mixture of green chillies, ginger, coriander, and cumin, like you might find in an Indian curry -- I would leave out the onions, garlic, tomato, and ghee :-) You *are* skating on the edge of sanity, sir; I wish to _enhance_ the flavor of cocoa, not mangle it. ;) Often a bit of pepper - a good black pepper or hot pepper - enhances other flavors. Also a sweet fruit - jalapeno glaze on meats can be very good. Sweet, tangy and really goes well with pork and turkey. I used to think that black pepper was just black pepper until I tasted black pepper from Watkins. (Unless it was Adam's black Malabar I tasted first? Damn it, now I am going to have to do a taste comparison.) My years-ago trial of fresh ginger in tea with milk was tongue-curdling; how do you mix ginger and milk without that? Or is it a matter of amount, or using powdered ginger instead of fresh? I really like chai. When refiling my glass at a restaurant a year ago I noticed the coffee fixings were out and I added half and half and brown sugar to their iced currant tea. Now I always do that there. This seems to have been all odds and ends on food, I suppose skipping breakfast and lunch can do that to your train of thought. -- Gary Denton http://www.apollocon.org June 23-25, 2006 I need some eggnog Easter Lemming Liberal News Digest - http://elemming2.blogspot.com ___ http://www.mccmedia.com/mailman/listinfo/brin-l
Re: Cocoa additives
Debbie said: shudders Sorry, I have tried mole several times and found it very unpalatable; maybe it just wasn't prepared correctly. Ron replied: A cat keeps them out of the garden, but AFAIK they generally eat them raw (whatever part of them they do eat). I don't know how to prepare them so humans will enjoy them. I suspect that the first step would be to remove the dirt . . . Ronn, I realize you are kidding here (please tell me you are kidding?), but as the list's token Latino, I feel obligated to at least post a link or two http://www.texascooking.com/features/aug2004molerecipes.htm http://www.tenspeedpress.com/inside/page.php3?ftr=192 Reggie Bautista Relurking Maru ___ http://www.mccmedia.com/mailman/listinfo/brin-l
Re: Cocoa additives
Gary Denton [EMAIL PROTECTED] wrote: Why is allspice not good in cocoa? snip On 12/9/05, Deborah Harrell wrote: Not so good: allspice. I didn't think that the taste enhanced that of cocoa - not sure why; you might decide differently. I didn't like molasses in it either (I was out of sugar, and desperate for chocolate...won't do *that* again!). Debbi Just A Few Hundred More Posts To Peruse Maru :P __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com ___ http://www.mccmedia.com/mailman/listinfo/brin-l
Re: Cocoa additives
Mauro the gourmand Diotallevi [EMAIL PROTECTED] wrote: My wife says that nutmeg goes with everything. But I personally have always enjoyed mixing sweet with hot and spicy. Think mango and chipotle peppers together, for an example, or papaya and cayenne. Or the mixture of chocolate and various peppers in mole. shudders Sorry, I have tried mole several times and found it very unpalatable; maybe it just wasn't prepared correctly. But mango-chipotle salsa sounds delicious! If you are adventurous, try a dash of Trappey's Red Devil Sauce in your cocoa. Or a mixture of green chillies, ginger, coriander, and cumin, like you might find in an Indian curry -- I would leave out the onions, garlic, tomato, and ghee :-) You *are* skating on the edge of sanity, sir; I wish to _enhance_ the flavor of cocoa, not mangle it. ;) My years-ago trial of fresh ginger in tea with milk was tongue-curdling; how do you mix ginger and milk without that? Or is it a matter of amount, or using powdered ginger instead of fresh? If you are really adventurous, puree some soy milk, butternut squash, peanut butter, and curry powder and mix a little of that in with the cocoa. Hmm, interesting. That sounds like it would go better with ginger instead of cocoa; perhaps I'm more of a purist than I thought... Changing gears a little, if you're not planning to go anywhere, a splash (or more!) of a fruit-flavored mead would go nicely with the cocoa. A blackberry mead should work well, or a mead with a bit of oaky flavor. You might also want to try a good, sweet Canadian icewine -- the ones from Ontario are the best in the world. For an extra warming effect, try the mead or icewine without the cocoa! Kahlua. Frangelica. Bailey's MMmm... (But not appropriate before heading out to the barn. Trust me.) And of course, any sweetener added to any of these should be pure cane sugar. Why? Sucrose ought to be sucrose, whatever the source. Debbi Apparently Less Discriminating Tastebuds Maru :) __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com ___ http://www.mccmedia.com/mailman/listinfo/brin-l
Re: Cocoa additives
Deborah Harrell wrote: Kahlua. Frangelica. Bailey's MMmm... All good apertifs. Though my favorite topper is Grand Marnier. However, that's not booze for the faint of liver or of wallet. ;-p Jim ___ Join Excite! - http://www.excite.com The most personalized portal on the Web! ___ http://www.mccmedia.com/mailman/listinfo/brin-l
Re: Cocoa additives
Deborah Harrell wrote: Gary Denton [EMAIL PROTECTED] wrote: Why is allspice not good in cocoa? snip On 12/9/05, Deborah Harrell wrote: Not so good: allspice. I didn't think that the taste enhanced that of cocoa - not sure why; you might decide differently. I didn't like molasses in it either (I was out of sugar, and desperate for chocolate...won't do *that* again!). Oh, dear, if I'd thought about it just a minute I could have told you that molasses doesn't work with milk and chocolate I'd much sooner try Karo. (Even then, I shudder.) (We use molasses for various things, and so have considered what it is good with and what it would probably be atrocious with.) Juila ___ http://www.mccmedia.com/mailman/listinfo/brin-l
Re: Cocoa additives
Deborah Harrell wrote: Mauro the gourmand Diotallevi [EMAIL PROTECTED] wrote: My wife says that nutmeg goes with everything. But I personally have always enjoyed mixing sweet with hot and spicy. Think mango and chipotle peppers together, for an example, or papaya and cayenne. Or the mixture of chocolate and various peppers in mole. shudders Sorry, I have tried mole several times and found it very unpalatable; maybe it just wasn't prepared correctly. But mango-chipotle salsa sounds delicious! How about salsa made with peaches? (Nicest use of peaches I can think of -- I'm very much un-fond of them in cobbler, frex!) If you are adventurous, try a dash of Trappey's Red Devil Sauce in your cocoa. Or a mixture of green chillies, ginger, coriander, and cumin, like you might find in an Indian curry -- I would leave out the onions, garlic, tomato, and ghee :-) You *are* skating on the edge of sanity, sir; I wish to _enhance_ the flavor of cocoa, not mangle it. ;) My years-ago trial of fresh ginger in tea with milk was tongue-curdling; how do you mix ginger and milk without that? Or is it a matter of amount, or using powdered ginger instead of fresh? Well, the thought of candied ginger plus milk is revolting. (I've eaten a lot of candied ginger for medicinal purposes -- it can help with morning sickness, and I had that in spades with my second pregnancy.) Ginger snaps with milk are delightful. I'll extrapolate that it would work better with powdered ginger. :) If you are really adventurous, puree some soy milk, butternut squash, peanut butter, and curry powder and mix a little of that in with the cocoa. Hmm, interesting. That sounds like it would go better with ginger instead of cocoa; perhaps I'm more of a purist than I thought... I'm with you on ginger vs. cocoa with all that! Changing gears a little, if you're not planning to go anywhere, a splash (or more!) of a fruit-flavored mead would go nicely with the cocoa. A blackberry mead should work well, or a mead with a bit of oaky flavor. You might also want to try a good, sweet Canadian icewine -- the ones from Ontario are the best in the world. For an extra warming effect, try the mead or icewine without the cocoa! Kahlua. Frangelica. Bailey's MMmm... (But not appropriate before heading out to the barn. Trust me.) I like having something minty in my cocoa. :) And of course, any sweetener added to any of these should be pure cane sugar. Why? Sucrose ought to be sucrose, whatever the source. Debbi Apparently Less Discriminating Tastebuds Maru :) 1) Someone might [shudder] add non-sucrose sweetener. 2) Maple sugar or brown sugar is going to add flavor overtones that you probably don't want with your cocoa. (Maple sugar in coffee is another matter entirely. Not that I've done it, but I've read about it, and the person who tried it liked it, at least.) Julia ___ http://www.mccmedia.com/mailman/listinfo/brin-l
Re: Cocoa additives
On 12/12/05, Deborah Harrell [EMAIL PROTECTED] wrote: Mauro the gourmand Diotallevi [EMAIL PROTECTED] wrote: My wife says that nutmeg goes with everything. But I personally have always enjoyed mixing sweet with hot and spicy. Think mango and chipotle peppers together, for an example, or papaya and cayenne. Or the mixture of chocolate and various peppers in mole. shudders Sorry, I have tried mole several times and found it very unpalatable; maybe it just wasn't prepared correctly. But mango-chipotle salsa sounds delicious! Mangoes are one of my favorite foods in the world, but mole comes in a close second. I believe turkey mole is more traditional, but chicken mole is made much more commonly these days. I've even eaten a nice pork mole. A recent contestant on Iron Chef America made a sauce that was more or less mole and called it Aztec Love Potion. I believe there is a Colorado company that actually makes a Cocoa Mole food bar, with no meat in it but with raisins, almonds, walnuts, dates, chili powder... I'm missing an ingredient or two here... But certainly, everyone's tastes are different. For example, despite their similarities, I enjoy a good haggis but am not much fond of menudo. If you are adventurous, try a dash of Trappey's Red Devil Sauce in your cocoa. Or a mixture of green chillies, ginger, coriander, and cumin, like you might find in an Indian curry -- I would leave out the onions, garlic, tomato, and ghee :-) You *are* skating on the edge of sanity, sir; I wish to _enhance_ the flavor of cocoa, not mangle it. ;) My years-ago trial of fresh ginger in tea with milk was tongue-curdling; how do you mix ginger and milk without that? Or is it a matter of amount, or using powdered ginger instead of fresh? Definitely powdered ginger, carefully applied. If you are really adventurous, puree some soy milk, butternut squash, peanut butter, and curry powder and mix a little of that in with the cocoa. Hmm, interesting. That sounds like it would go better with ginger instead of cocoa; perhaps I'm more of a purist than I thought... The squash mixture also makes a pretty good base for a soup. Changing gears a little, if you're not planning to go anywhere, a splash (or more!) of a fruit-flavored mead would go nicely with the cocoa. A blackberry mead should work well, or a mead with a bit of oaky flavor. You might also want to try a good, sweet Canadian icewine -- the ones from Ontario are the best in the world. For an extra warming effect, try the mead or icewine without the cocoa! Kahlua. Frangelica. Bailey's MMmm... (But not appropriate before heading out to the barn. Trust me.) All of the above are much better for warming up after coming back in from the barn, I would think. :-) And of course, any sweetener added to any of these should be pure cane sugar. Why? Sucrose ought to be sucrose, whatever the source. From http://www.candhsugarcompany.com/Consumer/cane_vs_beet.html at the CH website: Cane sugar contains trace minerals that are different from those in beet sugar, and it's these minerals that many experts say make cane sugar preferable to use. As professional bakers have long noticed, cane sugar has a low melting-point, absorbs fewer extraneous and undesirable odors, blends easily and is less likely to foam up. And that can be very important when you're caramelizing a syrup, making a delicate glaze, baking a delicious meringue, or simmering your family's favorite jam recipe The San Francisco Chronicle conducted a blind taste test, testing cane sugar vs. beet and consistently found the foods made with cane sugar were preferable. Those trace minerals and other impurities can amount to as much as 0.2% of the contents of a bag of sugar, IIRC. Mauro ___ http://www.mccmedia.com/mailman/listinfo/brin-l
Re: Cocoa additives
At 12:39 PM Monday 12/12/2005, Deborah Harrell wrote: shudders Sorry, I have tried mole several times and found it very unpalatable; maybe it just wasn't prepared correctly. A cat keeps them out of the garden, but AFAIK they generally eat them raw (whatever part of them they do eat). I don't know how to prepare them so humans will enjoy them. I suspect that the first step would be to remove the dirt . . . But mango-chipotle salsa sounds delicious! If you are adventurous, try a dash of Trappey's Red Devil Sauce in your cocoa. Or a mixture of green chillies, ginger, coriander, and cumin, like you might find in an Indian curry -- I would leave out the onions, garlic, tomato, and ghee :-) You *are* skating on the edge of sanity, sir; I wish to _enhance_ the flavor of cocoa, not mangle it. ;) My years-ago trial of fresh ginger in tea with milk was tongue-curdling; how do you mix ginger and milk without that? Or is it a matter of amount, or using powdered ginger instead of fresh? I like ginger, and I like milk, but I have never tried mixing them. -- Ronn! :) Someone asked me to change my .sig quote, so I did. ___ http://www.mccmedia.com/mailman/listinfo/brin-l
Re: Cocoa additives
At 05:40 PM Monday 12/12/2005, Mauro Diotallevi wrote: From http://www.candhsugarcompany.com/Consumer/cane_vs_beet.html at the CH website: Cane sugar contains trace minerals that are different from those in beet sugar, and it's these minerals that many experts say make cane sugar preferable to use. As professional bakers have long noticed, cane sugar has a low melting-point, absorbs fewer extraneous and undesirable odors, blends easily and is less likely to foam up. And that can be very important when you're caramelizing a syrup, making a delicate glaze, baking a delicious meringue, or simmering your family's favorite jam recipe The San Francisco Chronicle conducted a blind taste test, testing cane sugar vs. beet and consistently found the foods made with cane sugar were preferable. Those trace minerals and other impurities can amount to as much as 0.2% of the contents of a bag of sugar, IIRC. Is that more or less than the FDA-allowed maximum percentage of animal hairs, insect parts, and rodent droppings? -- Ronn! :) Someone asked me to change my .sig quote, so I did. ___ http://www.mccmedia.com/mailman/listinfo/brin-l
Re: Cocoa additives
On Dec 12, 2005, at 10:39 AM, Deborah Harrell wrote: But mango-chipotle salsa sounds delicious! I'd like to cast a vote for mango salsa. It is amazing. Even the store-bought stuff from Trader Joe's is quite nice. Dave ___ http://www.mccmedia.com/mailman/listinfo/brin-l
Re: Cocoa additives
On Dec 9, 2005, at 5:28 PM, Mauro Diotallevi wrote: My wife says that nutmeg goes with everything. But I personally have always enjoyed mixing sweet with hot and spicy. Think mango and chipotle peppers together, for an example, or papaya and cayenne. Funny how things go in circles... 10 years or so, when Kevin was diagnosed, I was on a mailing list called Cancer-L for cancer patients and caregivers. A number of recipes for cayenne candy were given to help people suffering from chemo-induced mouth sores. Evidently, it takes *lots* of cayenne to be effective. If you're interested in the recipe, Google Cancer-L cayenne. You may want to ignore the advice given in the FAQ to use a quarter cup of cayenne: it might be more than you can handle. Dave ___ http://www.mccmedia.com/mailman/listinfo/brin-l
Re: Cocoa additives
At 12:54 AM Tuesday 12/13/2005, Dave Land wrote: On Dec 9, 2005, at 5:28 PM, Mauro Diotallevi wrote: My wife says that nutmeg goes with everything. But I personally have always enjoyed mixing sweet with hot and spicy. Think mango and chipotle peppers together, for an example, or papaya and cayenne. Funny how things go in circles... 10 years or so, when Kevin was diagnosed, I was on a mailing list called Cancer-L for cancer patients and caregivers. A number of recipes for cayenne candy were given to help people suffering from chemo-induced mouth sores. Evidently, it takes *lots* of cayenne to be effective. If you're interested in the recipe, Google Cancer-L cayenne. You may want to ignore the advice given in the FAQ to use a quarter cup of cayenne: it might be more than you can handle. How does it work on ordinary canker sores? -- Ronn! :) Someone asked me to change my .sig quote, so I did. ___ http://www.mccmedia.com/mailman/listinfo/brin-l
Re: Cocoa additives
On Dec 12, 2005, at 10:56 PM, Ronn!Blankenship wrote: At 12:54 AM Tuesday 12/13/2005, Dave Land wrote: On Dec 9, 2005, at 5:28 PM, Mauro Diotallevi wrote: My wife says that nutmeg goes with everything. But I personally have always enjoyed mixing sweet with hot and spicy. Think mango and chipotle peppers together, for an example, or papaya and cayenne. Funny how things go in circles... 10 years or so, when Kevin was diagnosed, I was on a mailing list called Cancer-L for cancer patients and caregivers. A number of recipes for cayenne candy were given to help people suffering from chemo-induced mouth sores. Evidently, it takes *lots* of cayenne to be effective. If you're interested in the recipe, Google Cancer-L cayenne. You may want to ignore the advice given in the FAQ to use a quarter cup of cayenne: it might be more than you can handle. How does it work on ordinary canker sores? I have no idea, but you can try it for yourself with the recipe in the 10-year-old Cancer FAQ: http://www.faqs.org/faqs/cancer-faq/ It's at the very bottom. Dave ___ http://www.mccmedia.com/mailman/listinfo/brin-l
Re: Cocoa additives
On 12/9/05, Mauro Diotallevi [EMAIL PROTECTED] wrote: On 12/9/05, Deborah Harrell [EMAIL PROTECTED] wrote: I didn't intend to be lurkish, but so it appears... I sympathize with the feeling. It doesn't matter how much I intend to become more active; it seems I always find other things taking up more of my time. Anyway, the recent frigid weather here has had me experimenting with flavors in my cocoa; nutmeg, cinnamon and mint are well-known, but a dash of the following is good too: mace (the spice, not the canned spray!) cardomom clove Not so good: allspice. My wife says that nutmeg goes with everything. But I personally have always enjoyed mixing sweet with hot and spicy. Think mango and chipotle peppers together, for an example, or papaya and cayenne. Or the mixture of chocolate and various peppers in mole. If you are adventurous, try a dash of Trappey's Red Devil Sauce in your cocoa. Or a mixture of green chillies, ginger, coriander, and cumin, like you might find in an Indian curry -- I would leave out the onions, garlic, tomato, and ghee :-) snipped more holiday ideas I hope that helps! Mauro Chestnuts roasting on an open fire... Chipmunks Roasting On an Open Fire - Bob Rivers Band (Parody of The Christmas Song (Chestnuts Roasting On An Open Fire) by Nat King Cole) Chipmunks roasting on an open fire Hot sauce dripping from their toes (Oh! That tickles!) Yuletide squirrels fresh filleted by the choir They poked hot skewers through their nose (Ow! Wrong end, ya cowboy!) ...more http://www.bobrivers.com/audiovault/tunes/tunestop30.asp -- Gary Denton http://www.apollocon.org June 23-25, 2006 It's beginning to seem a lot like Xmas - Santa Robot's eyes glowed a bright red. What do you want for Xmas, Leela? Easter Lemming Liberal News Digest - http://elemming2.blogspot.com Notebook - http://elemming.blogspot.com ___ http://www.mccmedia.com/mailman/listinfo/brin-l
Cocoa additives
I didn't intend to be lurkish, but so it appears... Anyway, the recent frigid weather here has had me experimenting with flavors in my cocoa; nutmeg, cinnamon and mint are well-known, but a dash of the following is good too: mace (the spice, not the canned spray!) cardomom clove Not so good: allspice. Debbi Pretzels Are NOT For Dunking In Cocoa, Sir! Maru;) __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com ___ http://www.mccmedia.com/mailman/listinfo/brin-l
Re: Cocoa additives
Why is allspice not good in cocoa? On 12/9/05, Deborah Harrell [EMAIL PROTECTED] wrote: I didn't intend to be lurkish, but so it appears... Anyway, the recent frigid weather here has had me experimenting with flavors in my cocoa; nutmeg, cinnamon and mint are well-known, but a dash of the following is good too: mace (the spice, not the canned spray!) cardomom clove Not so good: allspice. Debbi Pretzels Are NOT For Dunking In Cocoa, Sir! Maru;) -- Gary Denton http://www.apollocon.org June 23-25, 2006 The budget should be balanced; the treasury should be refilled; public debt should be reduced; and the arrogance of public officials should be controlled. -Cicero. 106-43 B.C. Easter Lemming Liberal News Digest - http://elemming2.blogspot.com ___ http://www.mccmedia.com/mailman/listinfo/brin-l
Re: Cocoa additives
On 12/9/05, Deborah Harrell [EMAIL PROTECTED] wrote: I didn't intend to be lurkish, but so it appears... I sympathize with the feeling. It doesn't matter how much I intend to become more active; it seems I always find other things taking up more of my time. Anyway, the recent frigid weather here has had me experimenting with flavors in my cocoa; nutmeg, cinnamon and mint are well-known, but a dash of the following is good too: mace (the spice, not the canned spray!) cardomom clove Not so good: allspice. My wife says that nutmeg goes with everything. But I personally have always enjoyed mixing sweet with hot and spicy. Think mango and chipotle peppers together, for an example, or papaya and cayenne. Or the mixture of chocolate and various peppers in mole. If you are adventurous, try a dash of Trappey's Red Devil Sauce in your cocoa. Or a mixture of green chillies, ginger, coriander, and cumin, like you might find in an Indian curry -- I would leave out the onions, garlic, tomato, and ghee :-) If you are really adventurous, puree some soy milk, butternut squash, peanut butter, and curry powder and mix a little of that in with the cocoa. Changing gears a little, if you're not planning to go anywhere, a splash (or more!) of a fruit-flavored mead would go nicely with the cocoa. A blackberry mead should work well, or a mead with a bit of oaky flavor. You might also want to try a good, sweet Canadian icewine -- the ones from Ontario are the best in the world. For an extra warming effect, try the mead or icewine without the cocoa! You could also try mixing in a little almond powder or nearly powdered walnuts, perhaps mixed with a very small amount of crushed clove. I've never tried this myself, but it would certainly be seasonal to add crushed roasted chesnuts. You could purchase a fancy grinder, but if your cabinetry is solid then the traditional hammer and towel approach is just perfect. Rather than seasoning the cocoa directly, you could experiment with using the cocoa to season other items. For example, try various sugar cookies and spice cakes to dip into the cocoa. Depending on your taste, carrot cake might work well here, or a Swedish or Swiss basel brunsli -- a cookie made from chocolate, cinnamon, egg whites, and almonds, with a little clove and confectioners' sugar. A nice tart cranberry oatmeal cookie would work nicely too. And of course, any sweetener added to any of these should be pure cane sugar. If you buy a package of sugar that doesn't say that it is made from pure cane, then it probably came primarily from sugar beets. The only viable alternative to cane sugar as far as I'm concerned is stevia, although it is a bit harder to find and I'm still getting a feel for how it reacts differently than sugar when cooked. I hope that helps! Mauro Chestnuts roasting on an open fire... ___ http://www.mccmedia.com/mailman/listinfo/brin-l
