- Full Title: A History of Tea: The Life and Times of the World’s Favorite Beverage
- Autor: Laura C. Martin
- Print Length: 232 pages
- Publisher: Tuttle Publishing
- Publication Date: September 4, 2018
- Language: English
- ISBN-10: 0804851123
- ISBN-13: 978-0804851121
- Download File Format | Size: epub | 46,92 Mb
With Illustrations by Sam Owens
To all the lovely people
who have driven us to drink
Why We Booze, and Why It Matters
The Basic Skills
Stage 1: Love Needs Drink
First Date—Dark ’n’ Stormy
You Will Regret This; You Already Regret This—Dry Gin Martini
Second Date—Modern Gimlet
The Closer—Dubonnet Cocktail
Self-Love Still Counts as Love—Adonis
Going, Going, Gone—Tailspin
Back in the Saddle After Seven Long Months—Gin Rickey
Sexual Encounters in Generic Bars and Hotels Across the Land—Sidecar
Between the Sheets
Pouring Salt on an Open Wound, or Drinking with the Ex—Old Cuban
The Fling of a Lifetime—Champagne Cocktail
The Drunk Dial—Vieux Carré
Drowning Out the Ticking of Your Biological Clock—Bee’s Knees
Fighting Infidelity with Infidelity—French 75
Cognac French 75
Tiptoeing Across the Line: Experimenting with Your Sexuality Is Okay—Fancy Free
Stalking Your Ex—Pisco Sour
Emotionally Unhealthy Moments in Beautiful Places—Death in the Afternoon
Smoldering Jealousy Is the Stiffest Drink—Whiskey Sour
Stage 2: Sometimes We Drink and Don’t Think About Sex
Drinking Alone—Perfect Manhattan
Sweet Lord, Why Is Everyone Here So Homely?—American Beauty
A Drink With Old Friends—Gin and Tonic
Suffering Through Sports—El Diablo
Barbecues—Mai Tai Roa-Ae
Getting Deep into D&D—Bobby Burns
Striking Up Conversation with Strangers—Tom Collins
Intentional Bad Drunk—Tipperary Cocktail
He’s Probably Not Answering His Phone Because…—Last Word
Calling in Sick, Listening to StoryCorps, and Crying All Those Bittersweet Tears—Hot Apple Toddy
High School Reunion—Rusty Nail
Visiting the Opposite Coast—Americano
Dinner Served in White Paper Boxes—Aviation or Japanese Cocktail
After Work—Irish Aspirin
Booze and Pills on the Red-eye—Madras
Sitting Next to a Movie Star—Mary Pickford
Shopping While Intoxicated—Vodka Martini or Black Russian
Endless Arguments over Easily Ascertainable Facts—Old-Fashioned
The Hangover—Corpse Reviver No. 2
Reading the Good Book—Angel Face
Cocktails with People You Despise—Pink Gin
Tawdry Holiday Parties—Presbyterian
Tidings from the Unabomber: Doing New Year’s Right—Imperial Grand
Stage 3: The Nuclear Option
The Procedure—Air Mail
“I Do Not Want to Be Doing This”—Boulevardier
Meeting the In-Laws—Fine and Dandy
Bachelor Party—Red Bull and Tequila
Bachelorette Party—Cosmopolitan or Caipirinha
Be Boozy and Multiply—Golden Gin Fizz
Mom Drank with Me…and I’m Fine!—Andalusia Aperitif
Drinking at the Park—Mint Julep
Cognac Mint Julep
Surviving Sleepovers—Odd McIntyre
Realizing Your Child Is a Fucking Idiot—Greyhound
Stage 4: Eulogies, Etc.
Mumbo’s Last Ride to the Vet—Improved Cocktail
Laid Off—Herb Saint
Last Drink Before AA—Hudson Monarch or Arsenic and Old Lace
Tuxedo No. 1
Toasting the End of Days—Spiced Colada
Your Final Drink—Rob Roy
About the Authors and Illustrator
About the Publisher
WHY WE BOOZE, AND WHY IT MATTERS
It is a Friday evening. An old friend has just arrived for a weeklong visit, a massive wheeled suitcase in tow. Problem: it’s not clear you have anything to say to each other. You are now standing in front of your unevenly populated liquor cabinet, pondering what to pour to re-gre
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the way and bake for 20 minutes. Remove the cupcakes from the oven and place on a wire rack to cool completely.
royal icing (page 8)
square cake board (48 × 48 cm)
± 28 thin oblong marshmallows
hundreds and thousands
7 rectangular wafer biscuits
10 rectangular biscuits (5 × 3.5 cm)
15 medium-sized round biscuits (± 4.5 cm in diameter)
48 mini Marie biscuits (or similar)
4 sugared jelly-ring sweets
1 apricot sweet
oblong liquorice allsorts
36 Tennis biscuits
small sweets for decorating
green-coloured coconut (page 9)
Spread a stripe of royal icing diagonally across the cake board. Place the oblong marshmallows in two rows, opposite one another and about the width of a Tennis biscuit apart. Sprinkle the hundreds and thousands on the wet icing and set aside for a few minutes until it hardens. Cut the wafer biscuits in half and use some royal icing to attach them to the marshmallows as shown, to form the tracks.
Stick two Tennis biscuits together with royal icing to form the base of the locomotive. For the next layer, cut one of the biscuits in half. Start the second layer by attaching a half-biscuit to one end, then a whole biscuit and the second half-biscuit. This will strengthen the base. Attach a stack of about 10 square biscuits to the back end of the base. Stack the medium-sized round biscuits and attach them to the front of the square biscuit stack, as shown.
Stick two mini Marie biscuits together with icing. Repeat until that you have 8 double biscuits. Leave to dry and then attach four double biscuits to each side of the locomotive.
Use royal icing to stack four sugared jelly-ring sweets and attach them to the front end of the locomotive. Attach the apricot sweet to the top of the chimney stack. Cut the oblong liquorice to the same length as a Tennis biscuit and attach it to the front of the locomotive, at the base.
Stick two Tennis biscuits together with royal icing. Halve the marshmallows and attach two marshmallow halves to the Tennis biscuits, using royal icing. Stick two more Tennis biscuits together with royal icing and attach them to the marshmallows. Attach Tennis biscuits to all four sides to make the wagon.
Use the wooden skewer to make a small hole in the front biscuit of the wagon. Cut the oblong liquorice allsorts into 3-cm lengths. Thread a piece of liquorice halfway onto a toothpick and insert the other end of the toothpick into the hole in the biscuit.
Stick two mini Marie biscuits together with icing. Repeat so you have four double biscuits for each wagon. Leave to dry, then attach two double biscuits to each side of the wagon.
Repeat these steps to make another three wagons. You need four wagons altogether.
Place the locomotive and wagons on the track. Use royal icing to attach them, if necessary.
Decorate the train using a variety of small sweets. Load the wagons with sweets of your choice.
Spread royal icing over the rest of the cake board and sprinkle with green coconut.
MAKES 1 TRAIN WITH 4 WAGONS
yellow, black and brown fondant
glacé icing (page 8)
10 ice-cream cones
variety of small sweets
green butter icing (page 8)
10 Marie biscuits
sugar paste flowers
non-toxic marker pen
Roll out the yellow fondant and cut out circles. Roll out the black fondant and cut thin strips for the X-shape. Attach the strips to the yellow circles using a little water. Do this at least a day ahead so they can dry completely.
Cut out tunnel shapes from the rest of the rolled black fondant and attach to the ice-cream cone using glacé icing. Roll out different sized balls of the brown fondant and attach around the edges of the black tunnel shapes.
Fill the ice-cream cones with a variety of small sweets.
Place the green butter icing in a piping bag with a star nozzle. Pipe a circle of icing stars around the edge of the Marie biscuit, then press the biscuit onto the open end of the cone to seal the sweets inside. Press a few sugar paste flowers into the icing while it is still wet.
Using the non-toxic marker, write an ‘R’ (for ‘railway’) on either side of the ‘X’ on the yellow circles.
Stick the yellow circles to the tip of the ice-cream cone using butter icing. Set aside until the icing has hardened.
Train track biscuits
grey butter icing (page 8)
10 Marie biscuits
liquorice strips or black fondant
Roll out the brown fondant and cut strips measuring about 6 mm wide and 40 mm long. Poke holes into each end using a wooden skewer. Using the tip of a knife, make marks on the strips so they resemble wooden sleepers. Set aside to harden.
Spread a thick layer of grey butter icing on the Marie biscuits.
Press four strips of the b
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ifestyle habits are also a factor, including issues such as stress, lack of sleep, pollution and over-exercising (which causes lactic acid to form). The other major contributor to increasing acidity is age.
PREMATURE AGING AND ACIDITY
Sagging skin, stiff joints, muscle aches, chronic disease, cognitive deterioration, osteoporosis—we have come to accept these things as a part of growing old, but actually many of these problems are signs that your body is becoming too acidic.
Our modern lifestyles and diets cause us to age faster because we’re forcing our bodies to deal with excess acid. In an acidic environment, our cells perform less efficiently and are unable to get rid of toxins. As well, many health issues are caused by acidic environments: it is a long list that includes irritable bowel syndrome, cardiovascular diseases, chronic fatigue, candida, histamine, gluten and other food allergies, diabetes and obesity.
SIGNS THAT YOUR BODY IS TOO ACIDIC
To a trained Mayr doctor, the symptoms of an acidic diet are easy enough to read. These everyday complaints are likely to be symptoms of an acidic diet. Do any of these sound familiar?
Constipation and bloating: both are caused by eating too fast, too much and/or overly acidic meals.
Lack of energy and focus: acid depletes blood oxygen availability and you feel sluggish as your brain and systems are deprived of this vital element.
Weight problems: being overweight suggests that your diet is incompatible with your body’s ability to deal with the food it’s given.
Poor complexion and dry, dull, lifeless skin: excess acid is eliminated through the skin, causing skin corrosion and inflammation.
Gum disease, tooth decay and bad breath: these can be directly related to a high-acid diet, allowing bacteria to develop much more quickly.
Frequent colds and flu: when the body is not being fed the right foods and the flora of the stomach changes, a weak immune system results.
Muscle and joint pains: inflammation can be a sign that the alkaline minerals in your bones and muscles are being extracted to neutralize acidity. Particular acids, like arachidonic acid, which is found in red meat, also trigger inflammation.
Since our bodies’ acidity is affected by what we eat and how we live, we need to make diet and lifestyle changes to alkalize ourselves and stay healthy. The single most effective change you can achieve—and the aim of the Alkaline Cure—is to re-balance your diet by increasing your intake of alkaline foods so that two-thirds of everything you eat on the plate is alkaline and only one-third is acid. We are looking for foods that taste good, that complement each other and that are easy for your body to digest, so you maximize your performance. We are looking for foods that give you good health.
The 2:1 Alkaline to Acid Rule
In order to improve your alkalinity we do not suggest only eating alkaline foods. The best acid-alkaline balance of foods to aim for is two parts alkaline to a maximum of one part acid. Ideally this 2:1 ratio should be on your plate at every meal. Realistically, this ratio is what you should bear in mind over the course of your daily and weekly diet. Be mindful, not fanatical.
Acid in Your Diet
We can classify all the food we eat as either acid-forming or alkaline-forming, meaning the foods release an acid or alkaline residue during the process of digestion. Note that foods that have an acidic taste (such as lemon, vinegar, rhubarb, etc.) are not necessarily acid—forming. So lemon, while acidic to taste, once digested actually has an alkalizing effect on the body. During the book, when we describe foods as “acid” or “alkaline” we will mean acid-forming or alkaline-forming.
The majority of acid-forming foods are basic staples (see here). The more we eat of these foods, the greater the production of acids. The situation can become harmful if the consumption reaches such a level that the metabolism is completely overburdened. There are many different kinds of acid-forming foods and their strength varies from strong to weak. The strongest acids are found in animal proteins as well as alcohol, caffeine, processed foods and sugar. The weakest acids are found in vegetable proteins, such as beans.
Alkaline-forming foods contain very little to no acid and do not produce any acids either. Alkaline foods include most vegetables, many fruits, cold-pressed oils, many grains and all herbs. However, the way we process/digest our food also impacts the effect on the body. If we eat something alkaline but rush and don’t chew properly it ends up badly digested and ferments, causing acidity.
You can find tables on acid and alkaline foods in section 4.
The Problem of Protein
Protein is a macro-nutrient composed of amino acids that is necessary for the proper growth and function of t
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about 6-inch from the heating element.
Line a baking sheet with a piece of the foil.
Cut the Serrano peppers and Poblano peppers in half from top to bottom and remove the stem, seeds and ribs.
Arrange the peppers onto the prepared baking sheet, cut side down.
Cook under the broiler for about 3-5 minutes.
Transfer the blackened peppers into a bowl and immediately with a plastic wrap, cover tightly.
Keep aside to steam for about 5-7 minutes.
Remove the blackened skins.
Stir the peppers into the simmering tomatillo mixture and cook for about 5 minutes.
Remove from the heat and keep aside.
In a skillet, heat the vegetable oil on medium heat and cook the yellow onion for about 7-10 minutes.
In a blender, add the tomatillo mixture and cooked onion and pulse till smooth.
Return the mixture to the skillet on medium-high heat and cook for about 5-7 minutes.
Transfer the salsa into a bowl and keep aside in room temperature to cool.
After cooling, stir in the salt, cilantro, red onion and lime juice.
Amount per serving (15 total)
* Percent Daily Values are based on a 2,000 calorie diet.
Skirt Steak Chicago Style
4 lb. trimmed skirt steaks
2 C. olive oil
1 C. red wine
2 tbsp dried parsley
2 tbsp dried basil
2 tbsp balsamic vinegar
2 tbsp soy sauce
6 cloves garlic, crushed
2 bay leaves
2 C. barbecue sauce
With a sharp knife, make the diagonal cuts through the skirt steak on both sides.
Cut diagonally about every 1/4-1/2-inch, then cut diagonally in the opposite, perpendicular direction.
Repeat on the other side of the steak.
In a large glass bowl, add the olive oil, red wine, parsley, basil, balsamic vinegar, soy sauce, garlic and bay leaves and beat till well combined.
Add the skirt steaks and toss to coat well.
With a plastic wrap, cover the bowl and refrigerate for at least 8 hours to overnight.
Set your outdoor grill for medium heat and lightly, grease the grill grate.
Remove the skirt steaks from the bowl and shake off the excess marinade.
Discard the remaining marinade.
Cook the skirt steak on the grill for about 10 minutes per side.
Coat the steaks with the barbecue sauce and cook for about 2 minutes.
Flip the steaks and coat with the barbecue sauce and cook for about 2 minutes.
Amount per serving (16 total)
8 h 45 m
* Percent Daily Values are based on a 2,000 calorie diet.
Greek 5-Ingredient Soup
1 (10.75 oz.) can condensed cream of chicken soup
1 1/4 C. milk
1/2 C. uncooked white rice
1 C. water
2 fluid oz. lemon juice
In a medium pan, mix together the chicken soup and milk and cook till heated completely, beating continuously.
In another small pan, add 1 C. of the water and uncooked rice and bring to a boil.
Reduce the heat and simmer for about 20 minutes.
Transfer the rice into soup and cook till heated completely.
Slowly, add the lemon juice and stir to combine.
Amount per serving (2 total)
* Percent Daily Values are based on a 2,000 calorie diet.
Little Chicago Sliders
1 1/2 lb. ground chuck
1/3 C. plain bread crumbs
1 (1 oz.) package dry onion soup mix
2 tbsp water
1/2 tsp ground black pepper
24 small square dinner rolls
Set your oven to 400 degrees F before doing anything else.
In a bowl, add the ground chuck, bread crumbs, egg, onion soup mix, water and black pepper and mix till well combined.
Place the mixture into a 10×15-inch jelly roll pan and press to smooth the surface.
With a fork, prick the holes through the chuck mixture for ventilation during the cooking.
Cook in the oven for about 10 minutes.
Remove from the oven and drain the excess grease from the pan.
Cut chuck mixture into squares that will fit in the rolls.
affects its cooking. Learn the difference between direct and indirect cooking.
DIRECT COOKING is cooking directly over hot coals (or the burners of a gas grill). For a charcoal grill, always have an empty area where you can move food that is cooking too quickly or dripping fat and causing flare-ups. Leave a perimeter around the mound of coals for this purpose. If flare-ups occur with a gas grill, move the food to a turned-off burner.
INDIRECT COOKING refers to food that is placed away from the heat source so it cooks by radiated heat. For a charcoal grill, heap the coals on one side of the grill, leaving the other side empty. For a gas grill, preheat the grill on high, then turn one burner off, creating a cool area. For either grill, place a disposable aluminum foil pan on the empty/cool area of the heat source. Pour 2 cups of water into the pan. Cook the food on the grate over the pan.
• Not all food is grilled over high heat! At Carrabba’s, we have zones of heat on our wood grills—some are hot for searing steaks, but others are cooler for more gentle cooking of chicken and seafood. A hot grill will register 450° to 600°F, and a medium grill around 400°F.
• For a charcoal grill, use the hand test carefully. Place your hand about 2 inches above the cooking grate. If you can only hold your hand in place for 1 to 2 seconds before it is uncomfortably warm, the grill is hot. When the grill is medium-hot, you will be able to hold your hand in position for about 3 seconds.
• For a gas grill, always preheat the grill with the lid closed on High heat. Adjust the heat as needed, using the thermostat controls and lid thermometer as indicators.
• Always cook with the grill lid closed as much as possible. Fire needs oxygen to stay alive, so a closed lid reduces the chances of flare-ups, most of which are caused by the fat dripping from the food or marinade onto the heat sources. If you have a charcoal grill, the vents on the lid and underneath the kettle can be opened or shut to control the air flow. For high heat, keep the vents wide open to feed the flame. For medium heat, close them halfway to reduce the oxygen so the fire burns at a lower temperature.
• We use mostly oak and pecan logs for our fuel sources. Their deliciously sweet and smoky flavor is just one reason why our food is so tasty. The average commercial grill is not made to burn hardwood, but you can easily use oak and pecan wood chips, soaked and drained, then added to the heat source to give off smoldering, flavorful smoke. Wood chips are sold at hardware stores and online. (Wood chunks are best for long-cooked food, such as barbecue, and the wood chips take less time to soak, too.)
• We are partial to the oak/pecan combination, but the idea is to use one “strong” wood (such as oak or hickory) tempered with a “mellow” one (pecan or fruit wood such as cherry, apple, or peach). Do not use homemade chips from resinous or soft woods. To allow the most flexibility with your home cooking, we have not included wood chips in the grilling recipes, but we do encourage you to try them. Here’s how:
Soak 1 handful (about 1⁄2 cup) each oak and pecan wood chips in water to cover for at least 30 minutes and up to 2 hours. Drain just before using. For a charcoal grill, scatter the wood chips over the hot coals, and then add the food. For a gas grill, add the chips to a smoker box according to the manu-facturer’s instructions.
• Soak wooden skewers for spiedini well before use. They should be soaked in water to cover for at least 30 minutes and up to 2 hours, then drained. Because we use medium, and not high heat, for grilling spiedini, the skewers shouldn’t scorch. However, if you still have trouble with burned wooden skewers, use metal skewers. These are inexpensive and a great investment. Skewers with flat blades hold the food more securely than round or rectangular ones.
MAKES 6 SERVINGS
We love how the close proximity of the ingredients on a skewer allows them to share their flavors. This chicken spiedini may share a name with the seafood version, but they are quite different. The chicken should not be cut too large, as it must cook through by the time the bread is toasted.
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh oregano
11⁄2 teaspoons finely chopped fresh rosemary
11⁄2 teaspoons finely chopped fresh thyme
1⁄2 cup balsamic vinegar
2 boneless and skinless chicken breast halves, about 6 ounces each, cut into 12 chunks about 1 inch square
1 teaspoon Grill Seasoning
18 grape tomatoes, cut in halves lengthwise
12 cubes (1 inch) crusty rustic Italian bread
8 long wooden skewers, soaked in cold water for at least 30 minutes, drained
2 tablespoons extra-virgin olive oil
3 cups baby arugula