By Richard Foss
“Yo ho ho and a bottle of rum!” a favourite of pirates, the molasses-colored liquid brings to brain transparent blue seas, weather-beaten sailors, and port towns full of bar wenches. yet delight in rum unfold a long way past the scallywags of the Caribbean—Charles Dickens savored it in punch, Thomas Jefferson combined it into omelets, Queen Victoria sipped it in military grog, and the Kamehameha Kings of Hawaii drank it instantly up. In Rum,Richard Foss tells the colourful, mystery heritage of a spirit that not just helped spark the yank Revolution yet used to be even used as forex in Australia.This publication chronicles the five-hundred-year evolution of rum from a uncooked spirit concocted for slaves to a beverage savored through connoisseurs. Charting the drink’s historical past, Foss exhibits how rum left its mark on non secular rituals—it is still a sacramental delivering between voodoo worshippers—and grew to become a part of renowned songs and different cultural landmarks. He additionally contains recipes for candy and savory rum dishes and imprecise beverages, in addition to illustrations of rum memorabilia from its earliest days to the tiki craze of the Nineteen Fifties. fast paced and good written, Rum will pride any fan of mojitos and mai tais.
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Additional info for Rum: A Global History (Edible Series)
Example text
Store Both scallion and varieties should be used as soon as possible, but can be stored in the fridge vegetable drawer, wrapped in a plastic bag, for up to 5 days. cook Stir-fry, sauté; add to salads, soups, and sauces. preserve Trimmed salad onion bulbs can be pickled. how to trim and chop scallions recipe ideas Cheesy bacon and spring onion muffins p19 Scallions are very simple to prepare in just two steps, but be sure you rinse them well, as dirt may be lodged in the green leaves. Chicken stir-fried with scallion, basil, and lemongrass p175 Pork with spring onions, soy sauce, and cinnamon p47 1 Trim off the root ends and tips of the green tops (for the whole bunch, do this with them bound together).
Discard any clams that have not opened, then toss the pasta with the clams and serve. 12oz (350g) dried linguine or spaghetti salt and freshly ground black pepper 1 Heat the oil in a large frying pan and cook the onion over low heat for 2 minutes, or until the onion begins to soften. Add the garlic and parsley and stir for a few seconds. 2 Add the wine, increase the heat, then add the clams and stir. Allow to boil for 5 minutes, or until the shells start to open, and shake the pan from time to time.
Drain and put to one side. Meanwhile, put ½ tbsp of the oil in a large wok over high heat and swirl around the pan. Add the beaten egg and whisk it around the wok for about a minute, or until it begins to set—don’t let it set completely—then spoon it out and set aside. 2 Add the remaining oil to the pan, then add the shrimp paste (if using) and chiles and stir. With the heat still high, add the chicken and stir vigorously for 5 minutes, or until it is no longer pink. Stir in the scallions, fish sauce, lime juice, and sugar and toss together well.
