The consumer is talking. Are you listening? | Social Axia
Seasons in the Soil | Reflections on gardening, cooking, and life
Description: Country living in an independent style, on ranches in the State of Jefferson.
In this modern-day-take-it-out-of-the-freezer-and shove-it-in-the-microwave world, we often lose sight of what real food tastes like. Not too surprising, when you look at the ingredient lists on most prepared foods. Many so-called foods have more chemicals than food ingredients. I figure if you can’t even pronounce half the ingredients, you shouldn’t rely on it as a major food source. On the other hand, just think about beef stew or chili simmering slowly through the day, ready to warm the cockles of your h
You can thank the Olmecs and Aztecs for chocolate. Cacao trees are native to Mesomerica, and when the Cortez and his Spaniards got there in 1519, the natives had been drinking the stuff for better than 2,000 years. It was unsweetened, which was probably why they called it “bitter water.” Chocolate remained primarily a drink, especially once sugar and milk were added to make hot cocoa. It wasn’t until the process of grinding the cacao beans was perfected in 1764 that the powder could be used for other foods.
Chocolate cake became the rage in the late 1880s and Devil’s Food Cake showed up in a recipe book in 1902. Nobody seems to know where the name came from. Since Angel Food Cake predated it and is the antithesis in texture, color and flavor, it may have been a play on the first name. Or it could be because it’s sinfully delicious. It is distinguished from “regular” chocolate cake by its deeper color (more chocolate in the batter). The liquid is coffee, water or a mix, rather than milk. Additional baking soda
The consumer is talking. Are you listening? | Social Axia
Seasons in the Soil | Reflections on gardening, cooking, and life