

Wednesday, June 30, 2010

Australia - The 2010 FIFA World Cup Bites and Boozes







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Tuesday, June 29, 2010

Japan - The 2010 FIFA World Cup Bites and Boozes


What would a tour of the world's bites and boozes be without Japan?  Today, as Japan faces Paraguay for one of the final spots in the quarter finals of the World Cup, Bite and Booze will take a look at the rich culinary history of island nation known as the Land of the Rising Sun. Besides rice, seafood is highly consumed in Japan since the country is surrounded by oceans. Seaweed, fish, clams, fish cakes are essential ingredients in Japanese cooking. Dashi soup stock used in Japanese-style meals is made from katsuobushi (dried bonito flakes) or konbu (kelp). Other essential ingredients in Japanese cuisine include mushrooms, noodles, beans, ginger, and more. Essential seasonings in Japanese cuisine are soy sauce, mirin (sweet rice wine), miso (bean paste), sake (rice wine), rice vinegar, and wasabi (Japanese horseradish).

Originally, raw fish was fermented in salt to preserve it and eaten with seasoned rice. In Japanese cuisine, sushi indicates dishes that use sushi rice, which is seasoned with a sweet vinegar mixture. Although you can make sushi without using any fish, many kinds of fish are commonly used in sushi dishes. Most Americans think that going out for sushi means you are going out for raw fish, however that is not actually the case. Sashimi is the Japanese delicacy primarily consisting of very fresh raw seafood, sliced into thin pieces and served with only a dipping sauce (soy sauce withwasabi paste or other condiments such as grated fresh ginger, or ponzu), depending on the fish.  When ordering sushi, you are actually ordering dishes with the specially prepared sushi rice which is complemented by any number or fish, vegetables, and other toppings and condiments, that are then often rolled up into what we know as sushi rolls.

Sake is a clear alcohol drink which is basically made by fermenting steamed rice with koji mold and water. Sake has about 15% alcohol. It's said that good water and rice make good sake. Sake are divided into two kinds: futsu-shu (general sake) and tokutei mesho-shu (special sake). Tokutei meisho-shu are categorized by the degree of rice milling and the use of distilled alcohol like Honjozo-shu and Junmai-shu. Namazake is sake which has not been pasteurized. Any kind of sake can be namazake. Sake is often used in Japanese cooking. Leftover sake is suitable for cooking. Sake can be used for cocktails or other drinks.

For some information on Japanese beer, go to the BR Beer Scene!

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Monday, June 28, 2010

Chile - The 2010 FIFA World Cup Bites and Boozes






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Sunday, June 27, 2010

Germany - The 2010 FIFA World Cup Bites and Boozes


The German side absolutely dominated England today to move on to the quarter finals of the World Cup.  Next up for Germany will be this afternoon's winner between Argentina and Mexico, but for now I'd like to give German bites and boozes their due. Germany is rich with culture, tradition, and football. Generally, with the exception of mustard for sausages, German dishes are rarely hot and spicy; the most popular herbs are traditionally parsley, thyme, laurel, chives, black pepper (used in small amounts), juniper berries and caraway.  As far as beverages go, the most common are obviously all beer, but since that is being covered on the BR Beer Scene, I'll take a look at korn.

German cuisine has often been labeled as stodgy and fatty, which can be attributed to the lack of variety in the rural German countryside until the last 200 years. But Germany has benefited from a close association with Italy and France and adopted many of their spices and cooking methods, always with a German twist.

Schnitzel is fried meat.  And it is tasty.

Korn is a German spirit that is usually made from rye, but may also be made from corn, barley, or wheat. It is usually drunk neat but is sometimes added to Berliner Weiße.  Korn differs from vodka in that it is less rigorously filtered, which leaves more of the cereal taste in the finished spirit.  Korn is very popular in Germany, especially in the northern part. In some places, a beer is often ordered together with a “Kurzen” (“short one”), i.e., with a shot of Korn. This combination is called a “Herrengedeck” (“gentlemen’s cover”) in most of Germany.  Korn is the cheapest kind of spirit available in Germany, which has given it a somewhat dubious reputation. Traditional Korn contains about 32% ABV (64 proof); Doppelkorn (double Korn) has at least 38% ABV (76 proof). A weaker variety of Korn with less than 30% ABV is sold under the name “Klarer” (“clear one”).  Some popular brands of Korn in Germany are Mackenstedter, Berentzen, Nordhäuser, Fürst Bismarck, Dornkaat, Oldesloer, and Strothmann.

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Saturday, June 26, 2010

Ghana - The 2010 FIFA World Cup Bites and Boozes









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Friday, June 25, 2010

Pluckers Wing Bar Baton Rouge (USA v Algeria Donovan Goal)

Can you spot me?? USA! USA! USA!

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Switzerland - The 2010 FIFA World Cup Bites and Boozes







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Thursday, June 24, 2010

New Zealand - The 2010 FIFA World Cup Bites and Boozes

New Zealand

Finally Bite and Booze will cover the World Cup from the Oceania perspective.  The "All Whites" (because their soccer team wears all-white uniforms whereas their rugby team, the "All Blacks" wears all black uniforms, though today the soccer team is wearing black so maybe somebody can correct me here) have had a great run at the tournament so far including a dramatic draw with Italy which may have been the largest upset of the Cup so far.  However, their days in South Africa could come to an end today at the boot of Paraguay.  Perhaps, just maybe, they can pull out a miracle.  A victory today gives them a spot in the round of 16, and crazier things have happened.  Still, they should not be forgotten on my series of World Cup country bites and boozes, so let's see what this island nation has to offer!

First, Robert Romero, who is a good buddy of mine that writes the blog Dead End, is currently living in New Zealand.  Undoubtedly he is excited about today's match! Hopefully he's had a chance to wine and dine like a king over there. New Zealand cuisine is largely driven by local ingredients and seasonal variations. Occupying an island nation with a primarily agricultural economy, the Kiwis enjoy quality local produce from land and sea. Similar to the cuisine of Australia, the cuisine of New Zealand is a diverse British-based cuisine with Mediterranean and Pacific Rim influences as the country becomes more cosmopolitan.  However, before the British arrived the Maori (New Zealand's indigenous people) had a cuisine of their own with influence from the Polynesian islands.

Central to this cooking method is hāngi, or using heated rocks buried in a pit oven. To "lay a hāngi" or "put down a hāngi" involves digging a pit in the ground, heating stones in the pit with a large fire, placing baskets of food on top of the stones, and covering everything with earth for several hours before uncovering (or lifting) the hāngi.  Traditional hāngi food is pork, mutton, lamb and chicken, with generous portions of root vegetables such as kumara (sweet potato), pumpkin, carrot, potato, onions and cabbage.  With a hāngi, no special preparation of the food is needed besides peeling the root vegetables, but adding herbs such as rosemary, garlic, or stuffing the chicken can add exciting flavors. A Polynesian addition of taro leaves wrapped around some of the food gives it a peppery spice.

There are three main components to the cooking process, all of which can be affected by many variables including but not limited to earth type, amount of heat in the rocks, quantity of food and portion size, type of food and food placement.  Water added at the start of the process creates steam instantly. Once covered, the pit oven becomes a low pressure cooker. Pressures in excess of 4 PSI have been measured.  Direct dry heat from the rocks creates an oven roasting or baking effect. Temperatures in excess of 300°C have been measured.  Finally, fat and juices from the meat drip onto the hot rocks and burn causing smoke which appears to be the key to hangi appearance, aroma and flavor. Often there is also ash and ember smoke that can add to the flavor and appearance.  I want to do this in my back yard!!

Unfortunately the Maori people did not have any form of alcohol.  So for that, we'll have to fast forward to modern day New Zealand.  While it would be easy to discuss the robust and exceptional wine region in New Zealand, I'd rather focus on something else: whiskey distillation.

This fine profession started early in New Zealand's history. The British, and particularly the Scottish, had a large influence on alcohol in New Zealand.  Owen McShane is credited as the countrys first moonshiner turning out Chained Lightning at Oue near Riverton in Southland from 1850. His range of whiskies, gin, brandy and rum were all produced from Cabbage Tree root. Moonshine distilling became a cottage industry and grew mightily until the government of the day, alarmed at the potential tax loss introduced the Distillation Act in 1865. This effectively barred all distilleries that failed to produce 5000 gallons (23000L) annually. However, two companies did receive licences: the New Zealand Distilling Co of Dunedin and Crown Distilleries in Auckland.

The Dunedin distillers went to great lengths to make a good product, importing Islay peat, Spanish Oak Sherry casks and a three year maturation period. But mistakes were costly, the resin from Kauri Pine vats ruined the first 100,000L of spirit. Later the distillery added 8 foot and 4 foot diameter copper stills, used American Oak shavings for ageing and produced 400,000L in 1870.

In Auckland by 1872 the Crown distillery was producing 18000 gallons (80,000L) annually using 2000 gallon wash stills and 500 gallon copper spirit stills. Wholesalers apparently purchased this spirit in bulk then sold it in reused (and presumably already labelled) whiskey bottles as the Crown distillery never had a bottling line.

Vogels Government in 1879 (perhaps in response to demands from the Scottish banks who were financing the countrys new railways) effectively closed both distilleries by increasing local duties to equal imported prices. For the next 83 years there was no official local distilling industry in New Zealand until in 1962 a gin distillery licence was approved. The plant was jointly owned by the two brewery giants Lion and DB (I'm sure you can read more about them on the BR Beer Scene. A new company, Hokonui Distillers Ltd (formed November 3, 1961) thinking they may get a similar licence also applied but Customs Minister Sheldon refused it stating ‘good Whisky needs blending’.

However just two years later after much lobbying by AO Davies of the Otago Development Council, Wilsons in Dunedin (known for their malting plant) and the Greggs Company obtained a licence on October 3, 1964. Stills were purchased in Scotland and installed by 1969. The first run used locally grown and malted barley and the peat was cut especially from the Winton area. After aging in Bourbon Barrels for the requisite 4 years ‘Wilson’ and ‘45 South’ went on sale in February 1974. That year Whiskey imports totalled 3.5 million litres and Wilsons target was 10% of this total.

History shows that they never did achieve this target, a glut of cheap Scotch Whiskey, hotel and wholesale licence ownership and brand loyalties all limited the success of the Wilsons and 45 South brands. Under Seagrams ownership, the last bulk whiskey was shipped overseas during the 1990’s and the plant was finally dismantled.  Today the scene is reminiscent of the 1850’s with many thousands of private stills quietly going about their task, in homes, workshops and small factories throughout the country, perhaps a small victory for free enterprise.  But significantly, Hokonui Whiskey is now legally available for the first time and its legend is celebrated every February at the Hokonui Moonshiners Festival in Gore.

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Wednesday, June 23, 2010

Algeria - The 2010 FIFA World Cup Bites and Boozes


Algeria is yet another African team in this year's World Cup. The Muslim nation on north coast of Africa borders many countries, the Mediterranean Sea, and contains a significant portion of the Sahara Desert. By land mass, Algeria is the 11th largest country in the world, and they have a population of 35.7 million. Today they square off against the U. S. of A. in a match where the winner has a chance of advancing and loser is guaranteed to go home. This is what the World Cup is all about. Pull those belts tight boys, it's time to rumble! Today Bite and Booze eats the Algerians!

Mechoui , a roasted whole lamb cooked on an outdoor spit, is usually prepared when a large group of people gathers together. The animal is seasoned with herb butter so the skin is crispy and the meat inside is tender and juicy. Bread and various dried fruits and vegetables, including dates (whose trees can thrive in the country's Sahara desert), often accompany mechoui. There really is nothing quite like eating whole spit-roasted animals. I wish it more customary in the United States than it is. Maybe I can start a trend!

Being a rather strict Muslim nation, Algeria is not home to an abundant drinking culture. Still, there is no mistaking the Algerian impact on wine. While not a significant force on the world's wine market today, Algeria has played an important role in the history of wine. Algeria's viticulturalhistory dates back to its settlement by the Phoenicians and continued under Algeria's rule by
the Roman empire. Just prior to the Algerian War of Independence, Algerian wine (along with the production of Morocco and Tunisia) accounted for nearly two-thirds of the total international wine trade. With as much land under vine as the countries of Germany and South Africa, Algeria continues to maintain a wine industry with over 70 wineries in operation. During the peak of Algerian wine production, the main grapes of the region was Carignan, Cinsaut and Alicante Bouschet. Despite not having Pinot noir or otherwise resembling Burgundian wine, blends of these grapes were often labeled as burgundy. In recent times, Clairette and Ugni blanc have become the dominate grape varieties with some smaller plantings of Cabernet Sauvignon, Chardonnay, Merlot, Mouvedre and Syrah. Algerian wines are characterized by their overripe fruit, high alcohol and lowacidity. The grapes often go through a short fermentation process and are bottled after little to no oak aging.

For info about Algerian Beer, visit the BR Beer Scene.

Tuesday, June 22, 2010

Nigeria - The 2010 FIFA World Cup Bites and Boozes


Nigeria goes into its final group stage match with a mathematical chance of advancing in the World Cup despite having 0 points.  If Argentina defeats Greece and Nigeria can pull out a decent win against South Korea, the Super Eagles could be moving on to the round of 16.  Yes, it is a tall task and they do have to score some goals to win the tiebreaker, but they could possibly do it.  In celebration of their attempt, we will now take a look at the bites and boozes of Nigeria!

Suya  is meat kabob that is coated in ground peanuts and other delicious seasonings and local spices.  The meat on a stick, which we can always use more of, is usually cooked on a grill or pit like in American barbeque or over open flames on their skewers.  Suya can be found all over Nigeria in restaurants, homes, and from street vendors.  Most suya is made from beef, though occasionally chicken or veal is used.  This may actually be something that I try to make for myself, so let me know if you want to enjoy some Nigerian cooking one day!

Ogogoro, also known as emu and several other names, is the Nigerian version of palm wine that is very popular in Western Africa.  Ogogoro is typically brewed locally when in Nigeria it is known as the country's home brew.  The beverage is brewed from the sap and juices of the Raffia palm tree.  Incisions are made in the trunk of the tree and a day or two later the sap is collected.  The sap is the boiled with the steam being collected, then the steam is allowed to condense and be used for fermentation.  The process produces high levels of ethanol which certainly works at getting the locals drunk... sometimes too drunk.  How can I say too drunk?  Well, with an alcohol content ranging from 30-60%, depending on the home brew, it is said that hundred die every year from alcohol poisoning and over-consumption of amateur-brewed ogogoro.  Oops!

For more on Nigerian beer, visit the BR Beer Scene!

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