Tequila: a toast to this mexican invention

FOOD&DRINKS
The man investigates sources of carbohydrates and sugars to try to obtain a new formulation of an alcoholic beverage. We get famous malt distilled spirits (whiskey ) , grapes ( cognac ) to even the Pope ( Vodka ) . No less striking is perhaps the case of Mexicans , that plant expected at least get one of the fastest growing beverage business in recent decades . Know more tequila : its history and manufacture.
Mexico agave tequila is a distillate from the municipality of Tequila in the state of Jalisco , Mexico . It is made from fermented and distilled like mezcal , agave juice extracted , in particular the so-called blue agave . It is perhaps the most popular drink and representative of Mexico in the world. To be called tequila, the drink must be made ​​in Mexico and contain at least 51 % of sugars from the agave , although the purest tequilas are 100 % agave . In the mixed tequilas , agave syrup mixed with corn or sugar cane .
Mexicola story tequila Tequila unknown history . Tequila is from Jalisco , according to serious researchers . No municipality can claim to be the " origin of tequila " . Mezcal - Wine is now known as tequila was already produced in the Province of Avalos (now Ciudad Guzman ) since 1616 , as stated in a document from the file of the Archdiocese of Guadalajara. In this region also traded mezcales - agave - between Indians and Spanish , as stated in the document .
However, and for a more accurate historical truth so it's up to the origin of tequila , it should be noted that the tequila or mescal or mezcal was simply an invention of colonial and indigenous , from the moment that it is a distillate . In pre-Hispanic America , distillation was unknown physical process . The Spanish encomenderos of the first third of the sixteenth century Indian labor used for all tasks but this condition is not sufficient to attribute to the ancient Mexicans the invention of agave spirits . In ancient Mexico , the cooked agave was just a sweet food . The only pre-Hispanic drink pulque agave was that at some time after the Conquest was the basis for some Spanish entrepreneurs to prepare a distillate called " rabbit blood ."
Its development . The most important unit operations that occur in the process of making Tequila , are:
Jima is separated from the leaves of agave pineapple when it has reached the proper development.
Hydrolysis: The hydrolysis is required for simple sugars (mainly fructose) . For this, it is mainly used a thermal process . At this stage there are many compounds that determine the profile of the final product .
Extraction : the sugars contained in the cones of agave must be separated from the fiber, this extraction is commonly performed with a combination of wrenching and a train of rolling mills . Currently , it is common to use diffusers that make the operation efficient .
According to the Official Mexican Standard for Tequila , tequila maker can produce two categories of Tequila , which are 100 % Agave Tequila and Tequila respectively ( up to 49 % with other sugars ) .
Fermentation: in this stage , the sugars present in the must are transformed by the action of yeast , into ethyl alcohol and carbon dioxide .
Distillation: After the fermentation phase , it is necessary to musts distillation process of separating the constituents of the wort.
The product obtained from the first cycle is commonly known as ordinary , this product is subjected to a second cycle or correction finally getting Tequila.

Sushi: A sudden millennial world famous product

FOOD&DRINKS
The success in the food depends on many variables that go beyond the evaluation of our taste buds. For the food lover (and who writes), food is an experience that also includes smell, sight and hearing in a strange case. The sushi was created as a simple food that unites the most common and abundant in Japan - rice - with a companion in infinite varieties. However, its exoticism, its delicate design and probably some social phenomenon transformed it into a meal in vogue worldwide.
Sushi is a Japanese dish based on cooked rice seasoned with rice vinegar, sugar, salt and other ingredients such as fish or shellfish. This dish is one of the most renowned of Japanese cuisine and one of the most internationally popular and recommended by nutritionists.
Although commonly associated with the sushi with fish and seafood, vegetables can also lead or egg, or even any other companion. In addition, traditional fresh rice accompanying need not always be raw (mostly grilled). Preparations also included boiled, fried or marinated. Ie that the name refers to sushi rice preparation and accompaniment, although relevant taste, does not make the dish itself. While a variety of sushi accompaniments internationally recognized and used, it is best that each region typical accompaniments take place fish or fruits of the region that are identified with the taste and the local cuisine. However, you should refrain from using raw freshwater fish, since, unlike ocean fish may contain salmonella.
The sushi is generally prepared in small portions, about the size of a bite, and can take various forms.
· If you serve the fish and rice rolled in a sheet of seaweed called nori maki ('roll').
· If it is a kind of rice dumpling covered by talk of nigiri fish.
· When fish presents stuffed into a small pouch of fried tofu is called inari.
· You can also use a bowl of sushi rice with pieces of fish and other ingredients above, then called chirashizushi.
Outside Japan the name sushi refers only to the most common varieties such as maki or nigirizushi; curiously tends to extend the sashimi, a dish of raw fish without rice.
His story: the first reference appears around the year 800 AD as a means of trade. From then on, the well slowly changed and Japanese cuisine. The Japanese started eating three meals a day, boiled rice became rather than steamed, and most importantly, they invented the rice vinegar. While still making sushi with rice fermented, the fermentation time was reduced gradually and began to eat rice with fish.
In the early eighteenth century, was perfected in Osaka and came to Edo (now Tokyo) in the middle of that century. These require a small sushi fermentation time, so shopping warned customers waiting when the sushi was ready. The sushi was sold also close during hanami parks and theaters as a kind of refreshing. During the Edo period, the most popular types of sushi were the inarizushi, the oshizushi, maki and chirashizushi.
A mid-nineteenth century, was invented Kantō variety of nigirizushi. It was a kind of sushi unfermented and you could eat with your hands (or using bamboo sticks). This new variety was the beginning of sushi as fast food in Japan. These early nigirizushi were not equal to the current varieties. The fish marinaba in soy sauce or vinegar or salted much, so it was not necessary to dip the sushi in soy sauce.
Finally, the advent of modern refrigeration early twentieth century allowed sushi made fresh fish last longer. In the late twentieth century began to gain importance sushi and popularity worldwide.

The largest sushi in the world! 

Curry: taste a thousand flavors

Food&Drinks

Who travel to India and naively wants to visit a field where grown curry plant will be huge disappointment to learn that is not a product but a combination of dozens of different spices. A mathematician may be more accurate, but I'm right when I say that, then the number of combinations curry recipe is similar to the number of inhabitants of India, ie close to 1,000 million.

Curry is the name generally adopted in the West to describe a variety of dishes made with a blend of spices, more or less spicy Asian cuisines developed, east and southeast Asia.
The name comes from the word curry in Tamil language "kari" which dates back to southern India and is used to describe any dish with rice accompaniment. Just as the so-called tree of curry in Tamil language is designated as karuvapillai (literally meaning dark leaves) is an abbreviation of the Tamil word kari-veppilai and is used in many dishes of the state of Tamil Nadu (Southern India) as an accompaniment to vegetables, meat and rice.

The term curry means stew and was adopted by the English language before the arrival of British traders to the subcontinent, and was used to describe the dishes and stews possessed a rich broth various spices.

The term has now spread worldwide, and applies to any dish that has a spicy Indian or Asian style. The term is used in South India and is rarely used in the north. There are commercial mixtures such as curry powder garam masala is called in Hindi, Nepali and other dialects of northern India.

The curry mix often includes the following spices: pepper, basil, caraway, saffron, cinnamon, cardamom, dried onion, celery, coriander, cumin, turmeric, fenugreek, ginger, mustard, nutmeg, cayenne pepper and tamarind . Curry recipe varies for each region and the color depends on the ingredients of the mixture.

Curry Addiction: A number of studies have shown that the reaction of pain receptors to spicy ingredients in curries, including korma, leaving the body to release endorphins and combining runs with a complex sensory reaction to the variety of spices and flavors, this effect provides a subsequent desire or need to return the following times prefer a spicy curry.

The Pisco: One of the favorite legacies from Peru to the world

FOOD&DRINKS
Since the beginning of civilization there was no party without a good banquet and a shameful amount of alcohol. The man discovered and developed the fermentation process of any fruit or vegetable from its sugar can form an alcoholic beverage. The Scots are proud of their whiskey, Cuban rum and its Russian boasts the power and flavor of the best vodka in the world. Peru, one of the cradles of the development of Latin America, could not fail to have their famous drink, derived from one of the most famous vine in the world: the Pisco.
In Peru and other countries, pisco is an appellation of origin that is reserved for the alcoholic beverage belonging to a variety of grape brandy produced in Peru since the late sixteenth century. Distillate is typical of this country, wine made from certain grapes fermented (Vitis vinifera), whose value has crossed its borders, as evidenced by the records of shipments made through the port of Pisco to Europe and other parts of Latin since the seventeenth century, such as England, Spain, Portugal, Guatemala, Panama, and the United States of America, from the mid-nineteenth century.
Products is one of the Peruvian flag and only occurs on the coast (to 2,000 m) in the departments of Lima, Ica, Arequipa, Moquegua and Tacna. Peru's pisco is made from pure grape juice and is completely different from the grape brandies made in other parts of the world. Johnny Schuler, pisco in history, says: "Peru is the only manufacturer that uses the juice and must, as all others use them to produce their wines, re-hydrate, ferment and distill the residual (marc, marc .) The Italian grappa, marc tzipouro Spanish or Greek, are made with skins. Herein lies the character of pisco in Peru. Their aromatic structure and complexity in the mouth. features that differentiate it from other grape spirits world "
The birth of pisco
Initially, grape production was destined only to wine making, but gradually also made its way brandy. According to Peruvian historian Lorenzo Huertas, the grape brandy production in Peru would have begun in late sixteenth century
In the Archivo General de Indias is a request made by Jerome Loaysa and others to "people in the Pisco valley under certain conditions," which was approved by the Spanish Crown on February 10, 1575 and was the first time an official document that shows the name "Pisco"
Anecdotally, Emilio Romero Peruvian researcher notes that in 1580, Sir Francis Drake (English privateer known) entered the port of Pisco and demanded a ransom for the prisoners who took her, the villagers to complete the ransom was paid with 300 jars of liquor in the area.
The first identification of the place brandy - "Pisco brandy" - it would have been done in 1630 by the Spanish peninsular Francisco Lopez de Caravantes, to exhibit on their "Relationship" manuscript is preserved and is dated in 1630, that " Pisco Valley, remains the most abundant of excellent wines from all over Peru.