February, 2011

EcoFacts — 2 Comments
25
Feb 11

Food travels, pt.1

How few people in our familiar world of western society eat mostly local food, ever since motorized vehicles connected us so quickly. The diversity of foods available to us now would be truly incredible, if it weren’t so entirely credible by today’s standards. No doubt this is a wonderful aspect of modern life, other than the costs to the planet. But food must be fundamental to the world economy. Even so, when olive oil from Italy is cheaper than the local stuff here in Santa Barbara, one must ask why. Even IF real estate and labor is cheaper in Italy, over 6,000 miles away.

Santa Barbara County is a truly bountiful place. More than 75 kinds of fruits and vegetables are grown here. It is among the top 1% of farming counties in the country, producing over a billion dollars worth annually. There is also local dairy, beef, pork, fish. We produce plenty of wines. (We don’t grow our grains, which is, granted, a large portion of our diets.) And yet, 99% of our county’s food is being exported, 95% of all that we eat here is imported. A study by David Cleveland at UC Santa Barbara has explored this conundrum as part of its associated greenhouse gas emissions and the potential for localizing our economy. The results point to large scale ag. production, fertilizers, processing and packaging as being far worse than the final transport of the goods.

Surely though, some improvement – low hanging fruit, so to speak – is possible. Some years ago the BBC offered a fun science quiz that included this fact: “The energy used to import a kg. of fresh spinach from California to the UK is equivalent to running a 100 watt light bulb for: 1 month!” – this being about half of my daily use of electricity at home for that month.

http://es.ucsb.edu/faculty/cleveland/CV/Cleveland_SC_lecture.pdf
http://news.bbc.co.uk/2/hi/science/nature/4038399.stm
http://www.theatlantic.com/food/archive/2011/02/the-santa-barbara-syndrome-evidence-of-a-broken-food-system/71244/

^ ~ ^ ~ ^ ~ ^ ~ ^ ~ ^ ~ ^ ~ ^ ~ ^ ~ ^ ~ ^ ~
Barbara Hirsch, recording engineer, eco-person

“Unless someone like you cares a whole lot,
nothing is going to get better. It’s not.”

– The Lorax, Children’s book by Dr. Seuss

Past ecofacts can be found here:

http://greenproductsglobal.com/wordpress/

You can sign up to receive these weekly ecofacts here:

http://sustainability.ucsb.edu/

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www.greenproductsglobal.com

Orgasmic Chefs — 2 Comments
25
Feb 11

Wasabi Liqueur

Wasabi Liqueur

Macerating Time: (45) Days

********************************************************************************************

INGREDIENTS:

#  Quantity:        Amount:         Name:                       Remarks/Instructions:

1)     ½              teaspoon          Ground Ginger        Fresh root

2)    1½             each                 Cloves                         Freshly purchased

3)     ½              teaspoon         Cardamom Seeds    Freshly purchased

4)     ¼              teaspoon         Cinnamon                Freshly Ground

5)     ¾              Cup                  Sugar Syrup             See: Making Sugar Syrup

6)     ¼              teaspoon        Mace                          Freshly purchased

7)    1½             Inch                 Vanilla Bean             Freshly purchased

8)    2½             Tablespoons   Wasabi                     Green Japanese Horse Radish

9)     ½              5th Vodka                                           80 proof, or higher

10)    1               teaspoon         Glycerin                    Thickener/Sweetener

********************************************************************************************

Step #1: Place everything, except the Sugar Syrup and the Glycerin, in a Sterilized Glass Jar.

Step #2: Put in a cool, dark place, for two (2) weeks. Stir daily.

Step #3: Strain and Filter into a newly Sterilized Glass Jar. Add the Sugar Syrup and the Glycerin.

Step #4: Macerate quietly in a cool, dark place for (45) Days, or more.

Step #5: Taste. Bottle. Serve.  Oh, Berry  Good !!

Note: The longer you Macerate this fine liqueur the better it will finish. 365 days or longer is preferred.

Orgasmic Chef blogs presented by Green Products Global:

http://greenproductsglobal.com/

Orgasmic Chefs — No Comments
25
Feb 11

Volcanejo Jalapeño Licor

VOLCANEJO JALAPEÑO LICOR

Macerating Time: (45) Days

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INGREDIENTS:

# Quantity:   Amount:   Name             Remarks/Instructions:

1)  ½        teaspoon  Ground Ginger         Fresh

2)  1½       Each      Clove                             Fresh

3)  ½        teaspoon  Cardamom Seeds    Fresh

4)  ¼      teaspoon  Cinnamon                  Freshly Ground

5)  ¾        Cup       Sugar Syrup                 See: Making Sugar Syrup

6)  5      teaspoon  Mace                             Fresh

7)  1½       Inch      Vanilla Bean              Fresh

8)  6        Each      Jalapeño Peppers      Fresh, or more

Diced, With Seeds

9)  ½        Liter     Jose Cuervo               Tequila

10)  1        teaspoon  Glycerin                 Thickener/Sweetener

************************************************************************

Step #1: Place everything, except the Sugar Syrup and the Glycerin, in a Sterilized Glass Jar.

Step #2: Put in a cool, dark place, for two (2) weeks. Stir daily.

Step #3: Strain and Filter into a newly Sterilized Glass Jar. Add the Sugar Syrup and the Glycerin.

Step #4: Macerate quietly in a cool, dark place for (30) Days.

Step #5: Taste. Bottle. Serve.  ¡Wow…Olé!

************************************************************************

Never serve your Tasty Liqueurs in a Mason Jar. This one calls for an old Brown Jug, or equal!!

Of course, you can make any Quantity desired; simply make certain you add in direct proportions called-upon in the Recipe.

Orgasmic Chef blogs presented by Green Products Global:

http://greenproductsglobal.com/

Orgasmic Chefs — No Comments
25
Feb 11

Vanilla Liqueur

VANILLA Liqueur

Macerating Time: (30) Days

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INGREDIENTS:

# Quantity: Amount:   Name:             Remarks:

1)   3      Each      Vanilla Beans         Pliable, not dry pods

2)   1      Quart     Vodka or Brandy   80 proof, or higher

3)   2½     Cups   Sugar Syrup           See: Making Sugar Syrup #1

but reduce Distilled Water

by Half

Step #1

Infuse the Vanilla Beans in the Alcohol in a Sterilized Glass Jar.

Step #2

Steep for (15) Days.

Step #3

Set the Vanilla Beans aside. Add the thickened Sugar Syrup.

Step #4

Return to the Sterilized Glass Jar for an additional (15) Days.

Step #5

Filter through paper Coffee Filters.

Step #6

Taste. Savor. Decant.

Note: Save those Vanilla Beans for future use. Pat them dry, and place on a Cookie Sheet on top of the refrigerator for about a week or two, or until they are free of moisture. The Beans can be used to flavour Desserts, or put into a Sugar Bowl, and the end result will please you greatly.

************************************************************************

Never serve your tasty liqueurs in a Mason Jar.

Of course, you can make any quantity desired; simply make certain you add in direct proportions called-upon in the recipe.

Orgasmic Chef blogs presented by Green Products Global:

http://greenproductsglobal.com/

Orgasmic Chefs — No Comments
25
Feb 11

Violet Liqueur

VIOLET Liqueur #1

Macerating Time: (44) Days

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INGREDIENTS:

# Quantity: Amount:  Name:                  Remarks:

1)   1      Cup      Violet Flowers             Picked @ Prime

2)   ½      Fifth    Vodka                         80 proof,

3)   ½      Cup      Sugar Syrup #1         See: Making Sugar Syrup

Step #1

Pick the fresh Violet blossoms. Put them immediately into the Vodka, in a sterilized glass jar, after washing and drying the flowers carefully. By putting them in alcohol immediately, you save the precious and delicate aroma. Sometimes it is not possible to get enough blossoms at one time; so this method preserves the flowers until you get enough to complete the recipe. Oh, some varieties of Violets are more aromatic than others; so pick as many as you can, put them into the alcohol, and rely on your sniffer to tell you there are enough in the jar.

Step #2

After you gather the necessary blossoms, add the sugar syrup. Swish around carefully.

Step #3

Place the Glass Jar in a cool, dry place for at least (30) days. Swish around about every other day.

Step #4

Strain through a stainless steel strainer. Then filter through paper coffee filter.

Step #5

Taste. Decant. Serve.

************************************************************************

Never serve your tasty Liqueurs in a Mason Jar.

Of course, you can make any quantity desired; simply make certain you add in direct proportion’s called-upon in the recipe.

Orgasmic Chef blogs presented by Green Products Global:

http://greenproductsglobal.com/

Orgasmic Chefs — No Comments
25
Feb 11

Verbena Liqueur

VERBENA Liqueur

Macerating Time: (30) Days

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INGREDIENTS:

# Quantity: Amount:  Name:               Remarks:

1)  ½       Pound    Verbena Leaves        Freshly picked

2)  1       Quart    Vodka                            80 proof, or higher

3)  2½      Cups     Sugar Syrup             See: Making Sugar Syrup

Recipe #1, but reduce the

Distilled Water by Half.

Step #1

Place the Washed Verbena Leaves in a Sterilized Glass Jar. Add the Vodka.

Step #2

Steep for (15) Days, in a cool, dark place. Stir daily.

Step #3

Mix with a very thick sugar syrup.

Step #4

Macerate an additional (15) Days.

Step #5

Strain through a Stainless Strainer, making certain to retain as much of the Liqueur as possible.  Then Filter through paper Coffee Filters.

Step #6

Taste. Savor. Decant.

Note: Wash the Leaves thoroughly, and make certain the leaves are thoroughly dry before commencing the infusion.

************************************************************************

Never serve your tasty Liqueurs in a Mason Jar.

Of course, you can make any quantity desired; simply make certain you add in direct proportions called-upon in the recipe.

Orgasmic Chef blogs presented by Green Products Global:

http://greenproductsglobal.com/

Orgasmic Chefs — No Comments
25
Feb 11

Tequila Jalapeño Licor

TEQUILA JALAPEÑO LICOR

Macerating Time: (45) Days

************************************************************************

INGREDIENTS:

#  Quantity:  Amount:  Name             Remarks/Instructions:

1)  ½        teaspoon Ground Ginger         Fresh

2)  1½       Each     Clove                            Fresh

3)  ½        teaspoon Cardamom Seeds   Fresh

4)  ¼        teaspoon Cinnamon               Freshly Ground

5)  ¾        Cup      Sugar Syrup                See: Making Sugar Syrup

6)  5        teaspoon Mace                          Fresh

7)  1½       Inch     Vanilla Bean              Fresh

8)  3        Each     Jalapeño Peppers      Fresh, or more

Diced, With Seeds

9)  ½        Liter    Jose Cuervo             Especial Gold

10)  1        teaspoon Glycerin               Thickener/Sweetener

************************************************************************

Step #1: Place everything, except the Sugar Syrup and the Glycerin, in a Sterilized Glass Jar.

Step #2: Put in a cool, dark place, for two (2) weeks. Stir daily.

Step #3: Strain and Filter into a newly Sterilized Glass Jar. Add the Sugar Syrup and the Glycerin.

Step #4: Macerate quietly in a cool, dark place for (30) Days.

Step #5: Taste. Bottle. Serve.  ¡Wow…Olé!

************************************************************************

Never serve your Tasty Liqueurs in a Mason Jar. This one calls for an old Brown Jug, or equal!!

Of course, you can make any Quantity desired; simply make certain you add in direct proportions called-upon in the Recipe.

Orgasmic Chef blogs presented by Green Products Global:

http://greenproductsglobal.com/

Orgasmic Chefs — No Comments
25
Feb 11

Tangerine Liqueur

TANGERINE Liqueur

Macerating Time: (60) Days

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INGREDIENTS:

# Quantity: Amount:   Name:              Remarks:

1) 6/8      Each      Tangerines               Any var., Freshly picked

2) 1        Quart     Brandy or Cognac    French is Best

3) 4        Cups      Sugar                          Lumps or Cubed

4) ½        teaspoon  Cinnamon            Fresh

5) ½        teaspoon  Coriander            Fresh

Step #1

Peel the Tangerines. And save the Rind. Carefully try to remove as much of the White Pith as you can.

Step #2

Chop the rind finely.

Step #3

Squeeze the juice of the Tangerines into a Sterilized Glass Jar.

Step #4

Add the sugar to the Juice, and add the chopped rind, cinnamon and the coriander.

Step #5

Pour on the spirits and mix all together.

Step #6

Leave to infuse for (60) days.

Step #7

Filter and Bottle.

Note: You may wish to substitute Tangelos for the Tangerines in this recipe. Tangelos are quite a bit sweeter, and the Rind is thicker, allowing for easier removal of the White Pith. Maybe cut back on the sugar added too.

************************************************************************

Never serve your tasty Liqueurs in a Mason Jar.

Of course, you can make any quantity desired; simply make certain you add in direct proportions called-upon in the Recipe.

Orgasmic Chef blogs presented by Green Products Global:

http://greenproductsglobal.com/

Orgasmic Chefs — No Comments
25
Feb 11

Satsuma Plum Liqueur

Satsuma Plum Liqueur

Macerating Time: 240 Days

************************************************************

Step #1: INGREDIENTS:

#  Quantity:  Amount:   Name:           Remarks/Instructions:

1)   8        Each      Satsuma Plums      Or more,but not too many

2)   1        Fifth     Vodka                       80-Proof, Best Brand

3)   1        Cup       Sugar Syrup           May need more. Taste.

See: “Making Sugar Syrup”

4)   1        teaspoon  Glycerin             A must addition

*******************************************************************

Step #2: Crush the Ripe Plums into a Sterilized Glass Jar, and add

the Vodka. Make certain you catch all the Plum juice.

Step #3: Steep for (30) Days.

Step #4: Filter with Paper Coffee Filters, and return the Liquid

to a newly Sterilized Glass Jar. Put in the Sugar Syrup

and the Glycerin. Taste. May need more Sugar Syrup.

Step #5: Steep (6) Months.

Step #6: Decant. Admire the Beautiful Color. Taste. Serve.

Never serve Your Tasty Liqueurs in a Mason Jar.

Of course, you can make any Quantity desired; simply make certain you add in direct proportions called-upon in the Recipe.

12.80 Ounces are ½-half a 5th of a Gallon.

Orgasmic Chef blogs presented by Green Products Global:

http://greenproductsglobal.com/

Orgasmic Chefs — No Comments
25
Feb 11

Pecan Liqueur

Pecan Liqueur

Macerating Time: (37) Days.

************************************************************************

INGREDIENTS:

#   Quantity: Amount:  Name:           Remarks/Instructions:

1)  1         Pound    Pecans                Shelled/Finely Chopped

2)  3         Each     Cloves                 Crushed in Mortar/ Pestle

3)  12.80     Ounces   Vodka           80-Proof (-1)

4)  ½         Cup      Sugar Syrup     See: “Making Sugar Syrup”

5)  1         teaspoon Glycerin           A must addition

(-1) You might try substituting Brandy for the Vodka, or Half and Half. Always buy the very best Vodka or Brandy possible. The results will be worth the extra expenditure.

************************************************************************

Step #1: To a Freshly Sterilized Glass Jar, add the Chopped Pecans, the Crushed Cloves, and the Alcohol.

Step #2: Steep for (7) days, swishing the contents daily.

Step #3: Filter through paper Coffee Filters, and put back in a newly Sterilized Glass Jar, together with the Sugar Syrup, and the Glycerin.

Step #5: Return the Jar to a cool, dark place. Let rest for an additional (30) days.

Step #6: Decant. Serve.

Never serve your tasty liqueurs in a mason jar.

Of course, you can make any Quantity desired; simply make certain you add in direct proportions called-upon in the Recipe.

Orgasmic Chef blogs presented by Green Products Global:

http://greenproductsglobal.com/

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