Cebadina revisited
While I’m on the subject of aguas frescas, Bob Mrotek has a follow up post to his earlier post on cebadina including some interesting thoughts on why both tamarind and…
Read moreBlood and Chocolate
Why does chocolate seem to substitute for blood in savory European dishes? That’s a question Adam Balic has posed several times. He points, for example, to the use of chocolate…
Read moreWas Pulp Booze the First Cacao Beverage? Why I’m Doubtful
Well, after reading various newspaper stories about new information about the history of chocolate, I just couldn’t stop mulling over the idea that cacao (the tree whose fruit is the…
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