How to Turn Agave Into Tequila

Q: Where’s the worm?

Mezcal has the worm. While being the same as tequila, it can’t legally be called Tequila unless it’s made in one of the 5 special states in Mexico. Same reason you can’t call Champagne, Champagne unless it’s from Champagne. It’s just “sparkling wine”.

The “worm” (actually a caterpillar) was added just for fun.  Some places add other odd things, like toes or fingers (not kidding) – you get in trouble if you swallow them in some cases because they’re reused.

Tortillas And Salsa Are Outselling Burger Buns And Ketchup In The US

In Spanish and Italian, salsa is just a generic word for “sauce”.  Like how chai means “tea”, so “chai tea” is redundant.

Salsa overtaking ketchup as America’s No. 1 condiment was just the start.

These days, tortillas outsell burger and hot dog buns; sales of tortilla chips trump potato chips; and tacos and burritos have become so ubiquitously “American,” most people don’t even consider them ethnic.

Source: Tortillas And Salsa Are Outselling Burger Buns And Ketchup In The US

Preferably the salsa is home made, because of the preservatives in stuff on the shelf.  But depending on what you make it with, it is certainly healthier than ketchup (about vitamin k, or how much it’d take to kill you).

The uptake of Hispanic food isn’t surprising when Spanish is generally considered the second language of the US, just unlike how Canada has both English and French.  But another aspect of the interest in spicy food/sauce, stuff like tabasco, sriracha…

And of course:

How to Make Flavored Spirits That Are Way Tastier Than Store-Bought

Walk into any big box liquor store and you’re likely to see shelves and shelves of colorfully packaged vodkas with flavors ranging from “cookie dough” to “Swedish fish.” Though marvels of flavor chemistry, these spirits often taste cloying or artificial, and aren’t good for much more than a novelty shot. Homemade infusions, however, are a completely different story, and have the added benefit of letting you control the outcome.

Source: How to Make Flavored Spirits That Are Way Tastier Than Store-Bought

Everclear is an even better option than vodka, if you can get it.  I have the zest of Meyer lemons for limoncello, just as soon as I can get some.

If you’re looking to speed up the process, you need are the ingredients you’d use anyway and a whipping siphon. You’ll also need some nitrous oxide (N2O) chargers for the siphon to get the job done. The siphon is designed for whipped creams and toppings, but it works great for infusions as well.  The video shows you how it’s done:

Easy, Boozy, Beautiful: Alcohol-Soaked Fruit Recipes To Serve This Summer

Sipping on a cocktail is so last season. This summer, instead, serve alcohol in the form of macerated fruit or frozen desserts. Who says you can’t have your cocktail and eat it, too?

Source: Easy, Boozy, Beautiful: Alcohol-Soaked Fruit Recipes To Serve This Summer

I could really go for some bourbon poached peaches…

Cooking: Non-Alcoholic Substitutes for Alcohol in Recipes

[The] following is a general list of non-alcoholic substitutes that can be used when cooking with alcohol is simply not an option. Choose the option that best matches the flavor of the dish you are making

Source: Alcohol Substitutions in Cooking

Worth taking a look at if you or someone you know needs to avoid alcohol but retain the flavour and enjoyment.  That doesn’t mean just alcoholics – expecting mothers?