exponentiation ezine: issue [1.0:culture]

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NORSE SPICED CIDER

This is a variation on a traditional beverage to keep drinkers
warm during the small ice age that is a Nordic winter. For a
garnish, add fresh or dried mint to each mug.

1 gallon apple juice
2 cups white vinegar
3 cups honey

2 tbsp spearmint
2 tbsp ground cloves
1 tsp ground ginger
1 tbsp ground cinnamon
1 lemon, cubed included rind

Lightly boil apple juice while adding honey until all is dissolved.
Cool for five minutes, then add vinegar and spices. Simmer for
ten minutes and serve hot.

For the alcoholic version of this drink, use real cider instead
of apple juice. - Hieronymous Botch

-=-

SLAYER CURRY

An Italicized version of an Indian red curry, this recipe was
designed for those hungry moments after a Slayer concert; not
surprisingly, in spice and heartiness it also resembles the pounding
speed/death metal of early Slayer (coincidentally, "Hell Awaits"
provides a perfect background timer for the preparation process).
It's easy to prepare once you've done it before, and can serve as
the perfect conduit for any number of vegetables or meats.

INGREDIENTS

Sauce:
1 stick butter
1 head garlic
1 large white onion
1 tsp red pepper flakes
1 large green apple
1/4 cup white vinegar
1/2 cup whole milk, yogurt, sour cream or cream
2 tbsp brown sugar

Payload:

This is whatever you want to curry, and it is a flexible category.
Our sample payload here is designed to give you a quick and easy
recipe that feeds people on a minimal budget.

2 lbs frozen peas and carrots
16 oz chickpeas, canned
2 large tomatoes, chopped

Spices:

Prepare a mixture of 2-4 tbsp according to these proportions. It is
easiest to use powdered spices, which you can acquire at your local
import store or Whole Foods grocery by weight at minimal cost.

5% cloves
2% nutmeg
2% cardamom
12% fenugreek
7% turmeric
7% chili powder
15% paprika
15% black pepper
5% cayenne pepper
20% corriander
10% cumin

Stages
I. Oils
II. Spices
III. Cook/Rice
IV. Sauce

You will first prepare the oils, then add ingredients and mix in
spice mixture. While that is cooking, you will prepare rice and
finalize the sauce, then serve. Total time should be under 1/2 hour.

I. Oils

Heat 1 stick butter in small saucepan at medium simmer; it will
begin bubbling, and a layer of residue will form at the top and
bottom of the pan (it is best to keep the pan still, and not stir).
Turn off heat, and when butter has partially cooled, scrape the
residue off the top and pour the oil into your large saucepan;
discard the milky residue at the bottom of the oil.

In large saucepan, heat oil to simmer and add chopped garlic and
onion, sprinkling red pepper over it. Cover pan and let simmer for
five minutes. This will create the essential flavor base of the
recipe.

II. Spices

Mix spices according to the formula outlined above. Depending on
your tastes, you can balance the amount of pepper with corriander
and cumin, with more of the latter giving the recipe a sweeter and
broader taste in contrast to the sharpness of pepper and turmeric.

III. Cook/Rice

Add vegetables and chickpeas, sifting the prepared spice mixture
over them, and then add vinegar. If necessary, add water, but keep
to a minimum to avoid a watery sauce. You will cook this mixture for
roughly fifteen minutes, uncovered, depending on what's in your
payload and how frozen it is.

It makes sense at this point to start your water boiling in a
separate saucepan for rice; when water is at a boil, uncover
saucepan, add rice, and turn heat to medium low, then cover. If you
have mixed 3:2 water to rice ratio, it will cook off in ten minutes
and leave you with dry and slightly chewy rice.

IV. Sauce

Reduce heat to low medium; add brown sugar and cubed, cored green
apple. When mixture looks cooked to satisfaction, stir in
milk/yogurt/cream and remove from heat; serve. This recipe will feed
2-4 hungry Slayer fans, and probably six of anyone else. Dedicated
to Mom, for years of cooking instruction! - vijay prozak