(Spices & Beans, Delhi, India)
First things first:
As promised here comes the Chai ( aka Indian spice ice tea) paste recipe for all our friends who asked for it. Chai in the Himalayas, Pakistan, India as well as in Singapore and Malaysia is usually made from sweetened condensed milk, cheap black tea and a mix of up to a dozen spices. We like to add ground ginger to our paste and a spoonful of canola oil to release some vitamins. We grind the spices, add brown sugar, honey or even Stevia, bring the mix to a boil, transfer the concoction to a sealed container which we store in the fridge. The shelf life is several weeks.To exactly measure the ingredients we converted the ounces to grams:
20 grams green Cardamom
26 grams Allspice
5 grams Cloves
9 grams black Tellicherry peppers
27 grams Coriander berries
3 grams Mace
1 gram Star anise
10 grams Cinnamon
25 grams sugar
4 grams oil
fresh ground ginger to taste
100 grams water
bring to a boil, let sit without heat for ten minutes. An ounce of the paste should be enough for 14 ounces of boiling water..
Back from a ten day trip of hiking the Vermont mountains, sampling food, and camping out we brought back memorable experiences to South Florida. We found that
Apart from nature we also had the privilege to meet great people, and even some we did not see nevertheless left a mark. One of them surely is Gerard Rubaud, a great baker who sticks with the old principles of the trade which makes him a role model for the way food could be processed. Then we had the pleasure to discover the Red Hen Baking Companywhich took this idea to another splendid level. Their open bakery surely is worth being stared at.
The best cheese in the world, at least the one made from raw goat milk, can be found athttp://www.twigfarm.com/about.php,
Please call for a visit well in advance.
There were split opinions about the best restaurants in the area. We tasted the greatest apples, radishes, cucumbers and tomatoes during evenings at the campfire, previously bought from farm stands by the side of the road. The difference in taste to many grocery store merchandise is as large as the universe and I predict there will be a single heirloom kohlrabi sold for ten bucks one day.
The difference between the last night of camping at 40 degrees and the return to Palm studded, ever shaded Miami was just as dramatic.
The more time we spend in Miami the more we discover there is tons of great food to be had. At Fairchild’s Festival some great produce could be purchased during the last weekend, partly from the Botanical Garden, partly from others, the most prominent would be Margie from http://www.pikarco.com/farm.htm
Great food awaits us here and whenever I miss my Franconian homeland in the North of Bavaria I will either go take a hike in Vermont or cycle up the Bridge to Key Biscayne and take in the smell of the sea with Miami downtown and the beaches laying to my feet.