theredstovetag:typepad.com,2003:weblog-3820212008-10-02T09:56:42-07:00food + ideasTypePadExcellent coffeetag:typepad.com,2003:post-564456372008-10-02T09:56:42-07:002008-10-02T09:56:42-07:00Galagoscoffee.com went on line October 1, 2008. Man! This coffee is exactly what I have been needing. The brew I...Taylor Tye
<div xmlns="http://www.w3.org/1999/xhtml"> <p> Galagoscoffee.com went on line October 1, 2008. Man! This coffee is exactly what I have been needing. The brew I got from my French press was naturally sweet, not bitter, with a zoom factor of ," time to get things done". Don't you just love it when your brain is fully engaged and your body is synchronized at full speed.
</p></div>
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</div>Great new coffee on the horizon.tag:typepad.com,2003:post-559401442008-09-21T11:55:05-07:002008-09-21T11:55:05-07:00I just got the first taste of galagos coffee back from the roasters. Never in my life have I tasted...Taylor Tye
<div xmlns="http://www.w3.org/1999/xhtml"><p> I just got the first taste of galagos coffee back from the roasters. Never in my life have I tasted a better brew. The light roast brings out all of the flavors of these hand-picked beans and generates a considerable caffeine punch. This, one of a kind coffee, will be available very soon. I will keep you post as to its availability.</p></div>
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</div>aztec drinkstag:typepad.com,2003:post-146929492006-12-15T23:28:59-08:002006-12-15T23:28:59-08:00As extracted from the "Diary of a foot soldier" by Bernal Diaz from his observations while first traveling through Central...Taylor Tye
<div xmlns="http://www.w3.org/1999/xhtml"><p align="justify"></p>
<p><a href="http://www.theredstove.com/photos/uncategorized/aztec.jpg"><img width="250" height="187" border="0" src="http://www.theredstove.com/theredstove/images/aztec.jpg" title="Aztec" alt="Aztec" /></a>
</p>
<p>As extracted from the "Diary of a foot soldier" by
Bernal Diaz from his observations while first traveling through Central
America on the conquest with the Spanish Conquistadors <br /><br />
<strong><em>Make your own chocolate</em></strong></p>
<p>
1-2kg (2-4pounds) of cocoa beans.<br />
A manually operated grinder.
</p>
<p align="justify">
<span style="color: #000000;">Roasting cocao beans
</span><span style="color: #000000;"> </span></p>
<ul><li>Roast the green cocao beans
over an open fire, while stirring, until they 'pop' (only 75% should be
popped or the beans will burn) </li>
<li>Peel as quickly as possible while hot (cold beans are harder to peel)
</li>
<li>Grind the beans with a pestle and mortar (the resulting oil that will be produced has a bitter taste)
</li></ul>
<p>There are now two alternatives:
With oil, which gives you a richer, yet bitter flavor and without oil
a milder form will result:<br /><br />
With oil (crude cocoa tablets)
</p>
<ul><li>Spread aluminum foil or greaseproof paper on a tray, make small piles of the paste and allow to them rest overnight
</li>
<li>In the morning they should be hard tablets
</li>
<li>Remove them from the aluminum foil/greaseproof paper
</li></ul>
<p>Without oil (crude cocoa powder)
</p>
<ul><li>Put the paste inside a fine
cloth, close the cloth up and squeeze until the oil comes out (similar
to making fresh curds and whey): the more that is squeezed out the
better. </li>
<li>What is left now is either crude chocolate tablets or a
crude cocoa powder. You can now make a nice beverage by one of the
following three methods: </li></ul>
<p><script><!--
D(["mb","<b>Basic</b>\n</font><ul><font face\u003d\"MS Sans Serif\" size\u003d\"-2\"><li>Boil a litre of milk (or water, like in the ancient Mexican style)\n</li><li>When the milk is warm (not hot) add a chocolate tablet; broken into pieces\n</li><li>Stir with a blender (but be careful! the blender\'s electric cord should NOT touch the pot or any other hot thing around it)\n</li><li>When the chocolate has dissolved add ½ - ¾ cups of sugar\n(depending how sweet you like your chocolate) and blend in fast; make\nsure the sugar is completely dissolved in the chocolate otherwise it\nwill be bitter no matter how much sugar you may add afterwards\n</li><li>Add a teaspoon of cinnamon or natural vanilla flavour\n(artificial vanilla flavour with chocolate results in an awful medicine\nlike flavour) if you like, and blend again\n</li><li>Let the mixture boil, when it starts to get bubbly quickly\nremove the pan from the stove top, and rest the bottom against a soaked\ncloth\n</li><li>Put again on stove top, it should get bubbly almost\nimmediately, remove once again and repeat one last time. This aerates\nthe chocolate which enhances the flavour. </li><li>In a mug, put about 1/2-3/4 of the chocolate mixture, and\nadd cold milk, until the temperature and/or the concentration of the\nflavour is right for your tastes\n</li><li>Accompany with French/Danish pastries and enjoy! \n</li></font></ul>\n\n\n<font face\u003d\"MS Sans Serif\" size\u003d\"-2\"><b>Mayan "xocoatl"</b>\n</font><ul><font face\u003d\"MS Sans Serif\" size\u003d\"-2\"><li>Add the crude powder or the chocolate tablets (broken down in a pestle and mortar) and add to cold water\n</li><li>Bring to a boil over a medium heat while stirring<br>The\nMayans were said to have added local herbs also; but what they might\nhave been as far as I know as been lost in antiquity and no doubt no\nlonger exist!? </li></font></ul>\n\n\n<font face\u003d\"MS Sans Serif\" size\u003d\"-2\"><b>Aztec "Cacahuatl"</b>\n</font><ul><font face\u003d\"MS Sans Serif\" size\u003d\"-2\"><li>Add the crude powder or the\nchocolate tablets: broken down in a pestle and mortar and add to cold\nwater (the Aztecs are said to have refined the Mayan "xocoatl", by\ngrinding the powder finer than the Mayans)\n",1]
);
//--></script>Basic
</p>
<ul><li>Boil a liter of milk (or water, like in the ancient Mexican style)
</li>
<li>When the milk is warm (not hot) add a chocolate tablet; broken into pieces
</li>
<li>Stir with a blender (but be careful! the blender's electric cord should NOT touch the pot or any other hot thing around it)
</li>
<li>When the chocolate has dissolved add ½ - ¾ cups of sugar
(depending how sweet you like your chocolate) and blend in fast; make
sure the sugar is completely dissolved in the chocolate otherwise it
will be bitter no matter how much sugar you may add afterwards
</li>
<li>Add a teaspoon of cinnamon or natural vanilla flavor
(artificial vanilla flavor with chocolate results in an awful medicine
like flavor) if you like, and blend again
</li>
<li>Let the mixture boil, when it starts to get bubbly quickly
remove the pan from the stove top, and rest the bottom against a soaked
cloth
</li>
<li>Put again on stove top, it should get bubbly almost
immediately, remove once again and repeat one last time. This aerates
the chocolate which enhances the flavor. </li>
<li>In a mug, put about 1/2-3/4 of the chocolate mixture, and
add cold milk, until the temperature and/or the concentration of the flavor is right for your tastes
</li>
<li>Accompany with French/Danish pastries and enjoy!
</li></ul>
<p>Mayan "xocoatl"
</p>
<ul><li>Add the crude powder or the chocolate tablets (broken down in a pestle and mortar) and add to cold water
</li>
<li>Bring to a boil over a medium heat while stirring<br />The
Mayans were said to have added local herbs also; but what they might
have been as far as I know as been lost in antiquity and no doubt no
longer exist!? </li></ul>
<p>Aztec "Cacahuatl"
</p>
<ul><li>Add the crude powder or the
chocolate tablets: broken down in a pestle and mortar and add to cold
water (the Aztecs are said to have refined the Mayan "xocoatl", by
grinding the powder finer than the Mayans)
<script><!--
D(["mb","</li><li>Add some chilli water (chop chillies and soak in boiling water to make a \'tea\'), vanilla beans/pods and honey\n</li><li>Let the mixture boil while stirring constantly, when it starts\nto get bubbly quickly remove the pan from the stove top and allow to\ncool slightly\n</li><li>Place back on the flame and continue to stir to the boil again\n</li><li>Repeat the cooling and re-boiling\n</li><li>Repeat again: this aerates the chocolate which enhances the flavour\n</li></font></ul>\n\n<font face\u003d\"MS Sans Serif\" size\u003d\"-2\"><b><font color\u003d\"#cc9966\">Chef notes</font></b><br>\nYou should now have a drink similar to the Aztec drink, which \nshould be: finely ground, soft, foamy, reddish, bitter and spicey\nNo amounts are given, as it is very much a case of producing \nthem to suit your individual taste...Bon appetite and enjoy!</font>\n\n",0]
);
D(["ce"]);
//--></script></li>
<li>Add some chili water (chop chillies and soak in boiling water to make a 'tea'), vanilla beans/pods and honey
</li>
<li>Let the mixture boil while stirring constantly, when it starts
to get bubbly quickly remove the pan from the stove top and allow to
cool slightly
</li>
<li>Place back on the flame and continue to stir to the boil again
</li>
<li>Repeat the cooling and re-boiling
</li>
<li>Repeat again: this aerates the chocolate which enhances the flavor</li></ul>
<p>
You should now have a drink similar to the Aztec drink, which
should be: finely ground, soft, foamy, reddish, bitter and spicy
No amounts are given, as it is very much a case of producing
them to suit your individual taste...Bon appetite and enjoy!</p></div>
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</div>Space foodtag:typepad.com,2003:post-142403912006-11-21T23:19:42-08:002006-11-21T23:19:42-08:00Taylor Tye<p><object width="425" height="350"><param name="movie" value="http://www.youtube.com/v/KPZ8HHRR1A0"></param><param name="wmode" value="transparent"></param><embed width="425" height="350" src="http://www.youtube.com/v/KPZ8HHRR1A0" type="application/x-shockwave-flash" wmode="transparent"></embed></object></p><div class="feedflare">
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</div>Hot! Thanksgiving Trendstag:typepad.com,2003:post-142275012006-11-21T08:49:52-08:002006-11-21T08:49:52-08:00It's all about chilies, cocoa and cinnamon this Thanksgiving.. All together and separately... playing in symphony. Check out some of...Taylor Tye<p>It's all about chilies, cocoa and cinnamon this Thanksgiving.. All together and separately... playing in symphony. Check out some of our recipes for ideas. <br> </p><div class="feedflare">
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