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Josh Stone's Articles in Food and Drink
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A Sweet History of Chocolate
It starts with the cacao tree, which is about as far away from a Hershey bar as you can get. It is a small evergreen tree native to the deep tropical regions of South America, ranging from far southern Mexico to the Amazon. You pick a big, green, almond-shaped melon off of this tree and split it open.
The Origins of Tea
Besides water, green tea is the most consumed beverage in the world. It is estimated that over one-half of the world's population drinks tea in some form. Although England and other Northern European countries share a liking for tea with the rest of the world, they don't actually call it by the same word. It is instead called "cha", the Chinese word for it.
The Ten Pet Peeve Customers of Restauranteurs
OK, we may be smiling chefs, well-mannered waiters, magnificent managers and suave sommeliers, but under our professional guise we're human beings.
Fascinating Facts About Tea For Restaurants
I still remember the best cup of tea I ever had. It was at a Mediterranean restaurant on the Las Vegas strip. After an excellent meal of falafel, hummus, baba ganouch, pita bread, and lamb, I ordered the tea and was presented with a pot of steaming water and a container of fresh, wet whole tea leaves.
Why Local Produce is Better
Today's food buyer has choices which previous generations never dreamed of. At any given time of the year, they can go to the wholesaler and buy produce that was once only seasonally available. You can have strawberries in November and corn on the cob in February.
A Guide to Exotic Fruits For Chefs
We will explore the fruit varieties of the world which are far removed from the usual fare. For the bold, the creative, or the daring gourmand...
A Chefs Guide to Sweeteners
The Industrialized world is obsessed with diets, and yet has the raging sweet tooth of a child. Everybody wants non-fattening food that tastes fat. And so here we are in the industrial age, working our laboratories round-the-clock to come up with a way to have the taste without the calories. This has given us a host of sort-of, one-off-from, and flat-out substitute sugars.
Chef Career - A Chefs Guide to Exotic Fruits
Ah, the everyday fruits at the English-speaking table: apple, orange, banana. Tangerine, peach, strawberry. Maybe a bunch of grapes or the occasional kiwi. As anyone can see, the fruit table at the typical banquet is stuck in a rut.
A Restauranteur's Eye View of Vodka
To get one thing straight off the top, there should be two ingredients in vodka: water and alcohol. Barring any flavoring ingredients, of course. And the two kinds of ingredients you can get the alcohol from are either potatoes or grain.
A Chef's Guide to Vegans
A "vegan" and a "vegetarian" are two different things. That's one thing you have to get straight. While most vegetarians simply refrain from eating anything that had a heartbeat, but still allow eggs and dairy products, vegans go one further and exclude anything related to animals in any way, shape or form.
All About Honey
The consumption of honey by humans is an anomaly; honey is the only food produced by insects which humans eat, and is one of the only two substances produced organically whose sole purpose is for food - the other is mammalian breast milk. As a result, bees are the insect most commonly domesticated by humans the world over.
Commonly Used Spices A Chef's Spice Guide
This guide is a quick look-up table for the commonly-used spices.
Oregano - A peculiar leafy green herb, in that it is one of the few which is more potent dried than fresh. Taste like a cross between mint and lemongrass.
A Unique Chefs Spice Reference
This guide is a quick look-up table for the commonly-used spices.
Fenugreek - This is native to India and southern Europe. The part used is the hard, yellow-brown seeds that come from the plant's pods.
A Chef's Spice Reference
This guide is a quick look-up table for the commonly-used spices.
Allspice - Comes from the unripe berry of the Pimienta dioica tree. It has a flavor that is similar to cinnamon, pepper, cloves, and nutmeg, and so it gets its name from the effect of combining those flavors.
A Pondering About Absinthe for Bartenders
Absinthe is one of those historic fascinations that never quite go away. We were just on the verge of letting absinthe settle into the dustbin of history when two events happened.
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