Red or Green. It's a Question That Haunts Chile Lovers Everywhere!

Red or Green. It's a Question That Haunts Chile Lovers Everywhere!
With quick advances in the information age, we're inundated
with questions. Will interest rates stay low? Can Obama
beat Hilary? How did UCLA lose to Memphis? Will Brett Farve
stay retired? I'm getting exhausted with all the questions,
but one that always piques my interest is the official
state question in New Mexico-- Red or Green?

Locals have been plagued with making this decision for
years, and recognizing it as an official problem, New
Mexico made it official in 1996. Go into any restaurant and
you'll eventually be asked this very important question.
But how do you answer? Don't be afraid. With a little
insight, you'll answer your waitress with thoughtful
intelligence. In fact, if you're not wearing
flip-flops--the official California shoe--you might even be
taken for a local!

I was faced with this dilemma recently and remembered that
New Mexicans are extremely passionate about this subject.
Of course, we're talking chile here. What is the answer?
Well, it all depends on the season. As I've stated, I know
there are other problems we need to consider. We have to
elect a president after all. Still, the question lingers in
my mind--red or green?

I'd ordered Blue Corn Enchiladas at Garcia's Kitchen near
downtown Albuquerque. Andy Garcia has excellent food and a
number of locations throughout the state and in every one
you'll be asked the same question. What'll it be? Red or
Green? As I've stated, it all depends. What month are we in?

If it's September, the new crop of green chile is being
roasted, so getting a fresh batch would be a good bet.
During the late summer-early fall months, it's hard to walk
down the streets of Albuquerque and not be captivated by
the scent of roasting chile lingering in the air. Nearly
every other street corner is set up with a roaster. Behind
them you'll find mounds of gunny sacks filled with green
chile.

In the Spring and early summer months, the green chilies
have long since turned to red and the process of extracting
the seeds and crushing the chile into powder has been
completed. By this time of the year, the green chile has
been frozen. It's March and for some reason the red stirs
my interest. Which is hotter? Besides inquiring about the
date, that would be the question I'd ask. On a plate of
enchiladas, could I envision a smothering of red chile?
Earthy, thick and rich with enough heat to ignite my
senses? Green also sounds good and I can see the chunks of
green chile decorating blue corn tortillas. It melts white
cheese quite well. The waitress is patient with me. After
all, this is serious business.

When my company decided to create a salsa, I didn't want
another average salsa. If we were going to create a salsa,
it had to be different otherwise, competing in a world of
average Salsas wasn't enticing to me at all. Most were
bland configurations of jalapeno chiles and tomatoes. Of
course we would use New Mexico chilies in ours, but when I
suggested we use both red and green, my staff started the
rain dance. Red and Green? Who would have thought?

Again, I considered the chile. Red was hotter that day and
according to the waitress, the green was a little wimpy.
Still, I could envision the blending of each across my
plate. The choice was obvious and like I always do, I gave
the only answer I was capable of. Oh sure, I thought about
it, but I always say the same thing. "Christmas, please."

As she scribbled on her pad, I wondered if people would
purchase a Christmas Salsa in March.

----------------------------------------------------
Chuck Machado is President of New Mexico Chile Company,
creators of Award Winning gourmet sauces under the label
Coyote Trail
http://www.coyotechile.com

Choosing the Right Espresso Machine for your Establishment

Choosing the Right Espresso Machine for your Establishment
This article is aimed at commercial caterers to help them
decide which type of espresso machine to go for.

A properly commissioned and maintained traditional
commercial espresso machine will be an asset to any
catering establishment and keep customers contented and
coming back for more.

One of the most convenient ways of supplying this
insatiable demand is with a traditional espresso machine.

Unlike bean to cup machines, the use of a commercial
espresso machine in the making of espresso-based drinks is
a more elaborate, time consuming and skilled process. This
however adds to the charm and uniqueness of the drink as
the customer can usually see each stage of the process and
the care taken to produce it.

Watching a skilful and experienced barista operate an
espresso machine can be entertaining as they go through the
process of making the final delicious beverage.

There are basically two main things to consider when buying
an espresso machine; how many group heads and whether to go
for semi-automatic or automatic.

Most models come in 2, 3 or 4 group head varieties
(occasionally just 1) with a corresponding increase in
price. As each group head is capable of producing two
drinks at a time (by using a double spout filter basket)
machines are capable of producing 4,6 & 8 drinks
correspondingly at the same time. This enables different
operators (baristas) to use the machine at the same time
and with training several operators could keep an almost
continual supply of coffee flowing at busy periods although
this is a very labour intensive process.

Generally the busier you expect to be at peak periods then
the more group heads you should consider on the model of
machine. Bear in mind though that if you only have one
operator then they are unlikely to be able to operate more
than two groups at a time.

Semi-automatic machines require more operator attention as
they will need to press the button to start the brew cycle,
monitor its progress and press the same button again to
stop. Obviously a longer drink (more water) takes longer
than a standard espresso and the operator will need to
monitor and react according.

Automatic espresso machines have buttons calibrated to
pre-set drink brewing times enabling the operator to simply
press the button once and the brew cycle is taken care of.
Buttons are easily programmed in advance for different cup
sizes and drink lengths for extra convenience and
flexibility. Obviously the barista still has to pre-load
and tamp the basket in the usual manner before executing
the brew cycle.

Depending on the number of group heads most machines come
with a suitable number of steam wands for frothing milk and
perhaps a hot water arms for dispensing hot water for
making tea.

Since a high percentage of drinks served will likely
contain frothed milk it will be a good investment of your
time to master the technique of frothing milk. It takes
practice and some skill, but once learned it will enable
you to produce fantastic looking and tasting drinks and
allows you to train others.

It is possible to buy third party semi-automatic milk
frothers that attach to the steam arm of the espresso
machine to facilitate easier frothing but we feel that
these should be avoided (though many might disagree).
Add-on milk frothers can be clumsy and not function to a
consistent basis as well taking some of the charm and
sophistication out of the coffee producing process.

Whilst a traditional espresso machine looks fabulous and
attracts attention, the sight of a plastic milk frother
attached to the machine can have be detrimental!

Traditional espresso machines are big business. There are
now a large number of manufacturers of such machines and
the number is growing all the time.

It is best to choose a manufacture that they have been
producing espresso machines for a number of years and are
familiar with the industry.

Only consider plumbed models as some single group machines
are available with an integral water tank but these can
cause problems with 'stale' water.
Make sure the machine is made of high quality metal and not
hardened plastic. Smaller, cheaper machines are available
but should really be restricted to the domestic kitchen and
never used in a commercial environment. You may make great
savings initially but unless you are only serving a few
cups a day you will very likely wish you had bought a more
durable model in quick time.

To operate a commercial espresso machine will require
training. Most reputable supply companies will provide
onsite training to all relevant staff when the machine is
installed and commissioned.

Staff should practice many times producing different
speciality coffees before 'going live' with real customers.
Particular attention should be paid to the tamper and milk
frothing techniques.

Even the best and most reliable espresso machine will break
down from time to time. Despite careful maintenance an
espresso machine could still malfunction at least once a
year to the extent that that an engineer is required.

Service companies will confirm that the majority of their
call outs requiring engineers are a direct result of user
error and inadequate cleaning practices. Problems can arise
from bean contamination resulting in grinding errors,
failing to empty the used grounds tray regularly and
inadequate cleaning of the apparatus.

Most new espresso machines are sold with a 12 months parts
and labour service included in the price. However this type
of agreement only covers genuine machine faults, and NOT
faults caused by user error or improper cleaning practices.
Such engineer call outs are chargeable even if they fall
within the 12 months guarantee period!

Boiler inspections ' All commercial espresso machines are
required to have annual boiler inspections. This is due to
the high pressures involved and is a health and safety
issue. This is required under UK law.

It is recommended that a calcium treatment unit is
installed close to the machine to eliminate limescale
build-up. For the average use medium volume machine a 18-23
litre calcium treatment unit is recommended that will last
for approximately 6000 cups.

A quality traditional espresso machine can be a real asset
to any catering establishment. It offers a personal,
time-honoured and successful way of producing high profit
speciality coffee drinks.

Don't forget to pay particular attention to the servicing
costs and water treatment systems.
However a reliable and well-maintained espresso machine
should give many years of profitable service and provide
excellent quality delicious drinks for your customers.

----------------------------------------------------
For more information about coffee and coffee making
equipment visit http://www.cafebar.co.uk

The Thujone Concentration of Vintage Absinthe - Some Definitive Answers.

The Thujone Concentration of Vintage Absinthe - Some Definitive Answers.
Absinthe is a strongly alcoholic aperitif made from alcohol
and distilled herbs or herbal extracts, chief amongst them
grand wormwood (Artemisia absinthium) and green anise, but
also almost always including four other herbs: petite
wormwood (Artemisia pontica), fennel, hyssop, and melissa
(lemon balm).

The most popular misconception about absinthe is that it is
an illicit drug, or at least similar to a drug in effect.
This is not true. The hysteria surrounding absinthe in the
early 20th century fueled the misconception that absinthe
was a powerful intoxicant, caused hallucinations that drove
men mad, threw them into epileptic fits, and made van Gogh
slice off his ear.

The truth however, is both more interesting and less
sensational. The story centers around a substance called
thujone, which is a natural constituent of wormwood, and
regarded as its 'active' ingredient. Thujone was said to be
hallucinogenic and/or harmful, causing the distinct
syndrome 'absinthism'; this is why there's been a de facto
ban on absinthe all these years.

Scientists from the USA, the UK and Germany have now
uncovered the truth about thujone in absinthe by, for the
very first time, analyzing the actual thujone content of a
representative sampling of original vintage absinthes.
Their study has recently appeared in the American Chemical
Society's peer-reviewed Journal of Agricultural and Food
Chemistry but is already available on the internet. The
full text can be accessed for free at:
http://www.thujone.info/thujone-absinthe-39.html

Perhaps surprisingly, samples of absinthe made in France
and Switzerland before the ban survive today. Rare,
still-sealed bottles of the famous elixir emerge from the
dust of history from time to time. In an extensive
international effort, more than a dozen samples of
authentic vintage pre-ban absinthes were collected, from
bottles found in France, Switzerland, Spain, Italy, the
Netherlands, and the USA. Only bottles meeting very strict
authenticity standards were used (e.g. intact wax seals,
original corks and labels).

In total, thirteen pre-ban absinthes, including many of the
largest and most popular brands, were analyzed for thujone
as well as for further parameters that have been
hypothesized as contributing to the toxicity of pre-ban
absinthe, including naturally occurring herbal essences
(e.g. pinocamphone, fenchone), methanol, higher alcohols,
copper, and antimony.

The results of the analysis show conclusively that the
thujone concentration of pre-ban absinthe has been grossly
overestimated in the past. Papers published in the 1980's
and 1990's postulated thujone concentrations as high as 260
mg/L, on the basis of purely theoretical calculations, not
actual analysis. It's already well known that modern
absinthes made according to historical recipes don't have
anything like these levels of thujone ' now, this new study
has shown that the original absinthes of the Belle
Époque also had only very moderate levels of thujone.
The total thujone content of the 13 pre-ban samples was
found to range between 0.5 and 48.3 mg/L. Contrary to
ill-informed speculation, the average thujone content of
25.4 ± 20.3 mg/L fell within the modern EU limit of 35
mg/L.

All other constituents were also toxicologically
inconspicuous. Nothing besides ethanol was found in the
absinthes able to explain the so-called syndrome
'absinthism'. In other words, the entire historical
demonization of absinthe is based on a false premise ' that
it is a thujone-rich drink. It isn't.

It is now increasingly clear in fact that well-made
absinthes following authentic traditional recipes seldom
have thujone levels much in excess of the EU limit. It
seems that irrespective of the quantity of wormwood used,
relatively little thujone makes it through the distilling
process into the final distillate. The importance of this
finding can't be overstated. Many herbs, including those
commonly used in cooking, contain substances that if
consumed in enormous quantities are potentially harmful.
But common sense tells us that they are safe to use,
because in practice these substances are only present in
miniscule amounts. Likewise with absinthe ' yes it contains
thujone, yes thujone is potentially harmful, but the
quantity of thujone actually in a bottle of absinthe is
extremely small.

----------------------------------------------------
David Nathan-Maister is the MD of Oxygenee Ltd, a UK-based
company operating in the field of absinthe, and rare and
ancient spirits. A former winemaker, his involvement with
absinthe dates back more than a decade. He's the proprietor
of the acclaimed Virtual Absinthe Museum at
http://www.oxygenee.com , the most comprehensive online
resource for the history and lore of absinthe, which
showcases his own remarkable collection of absinthiana.

Pancake Mix Gift for Diabetics

Pancake Mix Gift for Diabetics
Looking for a unique food gift for a diabetic? Check out
this idea. It is great for holiday gifts, birthday gifts,
housewarmings, hostess gifts, etc. Enhance for the
occasion by the type of jar, basket, ribbon, etc you
choose. Trust me, your diabetic friend will be surprised
and thrilled by your thoughtfulness.

VANILLA BEAN PANCAKE GIFT SET

Combine the following items and put in a special jar or
zip-lock type bag:

2 cups all-purpose flour

1/4 cup Splenda

1 tbsp baking powder

1/2 tsp salt

If using a jar, cut a round piece of parchment paper or a
round piece of pretty fabric and put over the jar seal
before adding ring. Tie a pretty ribbon around the ring.
Attach a vanilla bean to the bow. If using a zip bag,
place vanilla bean inside the top of the bag before zipping.

Attach the following recipe on a cute recipe card or note
card:

To make pancakes, place the dry ingredients from the jar
(or bag) into a large mixing bowl. Make a well in the
center of the ingredients. Split vanilla bean and scrape
seeds into a small mixing bowl. Whisk in 2 cups milk, 2
tablespoons canola oil and 1 large egg, lightly beaten,
just until blended.

Lightly grease a griddle and heat. When griddle is hot,
pour batter onto griddle using 1/4 cup of batter for each
pancake. Cook until tops are bubbly. Turn pancakes and
cook until done.

Yield: 12 pancakes

To make your gift even more special, add a small bottle of
sugar-free syrup and/or a pancake mold.

Variation #1: Add 1/4 cup chopped walnuts to the mixture
in the bag or jar for Walnut-Vanilla Bean Pancake Mix Gift
Set. Walnuts are a healthy addition to the pancakes. (If
you do not like walnuts, use pecans. However, walnuts are
healthier overall than pecans.)

Variation #2: Add 1/3 cup dried blueberries to the mixture
in the bag or jar for Blueberry-Vanilla Bean Pancake Mix
Gift Set. Blueberries are one of nature's healthiest foods
and are therefore an excellent addition to pancakes.

Variation #3: Add two tablespoons of orange juice to the
batter and lessen the milk by two tablespoons for
Orange-Vanilla Bean Pancake Gift Set.

Note: This does not have to be given as a gift. It is a
good pancake recipe to use when you have overnight guests
with diabetics among them. Use variations to suit your
guests tastes. Serve with bacon or sausage to add protein
to your meal.

----------------------------------------------------
For more delicious and easy diabetic recipes, go to
http://www.diabeticenjoyingfood.squarespace.com