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NORTHWEST HERALD Section B Wednesday. September 11,1HJ Pi|« 7 Food Coffee . (Continued trom page IB) sumption through the ages: From the "Aren't You Glad Someone Invented Brewing" department, Ugandian travelers chewed dried coffee berries to give themselves energy for their long journeys. The Abyssinians chewed the beans for comfort. And as for the Ethiopians, dried coffee was the only nourishment they carried through the desert. The crushed beans were molded with fat, and one ball was one day's ration. Throughout the ages, interesting customs, myths, and beliefs have surrounded coffee. Consider these next two examples: From the "Whatever Happened To A Good Thing" department, the Arabians, about 575 A.D., shrouded coffee in ceremony, and for years only men were allowed to prepare it. When the Turks overran Arabia and Africa, coffee became a prize of war. A man's wedding vows included a promise to keep his wife well- Supplied with coffee, and if he refused or neglected to do this, it was a > legitimate cause for divorce. Various religious communities have alternately embraced and con­ demned coffee through the centuries. Frdm the "If You Can't Beat 'Em Join ,Em" department, the Christian church once denounced coffee as a threat from Satan, but later a pope, after tasting the brew, baptized it and made it a Christian beverage. From the "Some People Will Do Anything For A Cup *of Coffee" department, two interesting anecdotes emerge. Frederick the Great of Prussia was so enamored of coffee that only a few of the nobility were licensed to drink it. To further insure his personal supply, Frederick sent sniffers out to patrol the streets for the arohia of illegally brewing coffee. Tlie Swedes began their love affair with coffee in the early 1700s. They became such avid coffee drinkers that it was eventually banned, which led to coffee raids and bootlegging. From the "Fill It To the Rim" department, Balzac consumed 20 to 30 cups a day; in between cups he spent hours shopping for just the right brew. . ' x Voltair drank 50 to 70 cups per day, and Napoleon attributed his energy to coffee consumption. In the 1600s, a monk discovered that the monastery's goats and camels were very lively after eating the leaves of a coffee plant. So another monk made up a brew and served it to the monastery to keep the monks from sleeping during devotions. And today the average Arab reportedly consumes 25 cups a day. From the "Some People Believe Everything They Hear" department, throughout coffee's history it has been hailed as a cure-all. People have 1 emptied cups of coffee with promises of curing rickets, lethargy, head- 1 aches, consumption, impotence, rheumatism, and asthma. In Tokyo today, many people go to public coffee baths, which are recommended for overweight people and those who suffer from skin problems and rheumatism. The bath holds 12 tons of coffee and is changed every three months. , Now before you shake your head at those know-nothing ancients and silly foreigners, consider this: today coffee enemas are being given as a cancer curative at a hospital right in this area. One last anecdote. In the early 1900s in Germany, Melitta Bentz's husband complained about her coffee. She tried filtering it through linen towels and blotting paper. Then she hired a tinsmith to make a pot according to her specifications. She teamed that with a better quality paper, and the Melitta coffee maker was born. That's from the "Some Women Will Do Anything To Please Their Husbands" department. BREWING "Once people go to fresh coffee, they don't go back to canned," said Jan Rich, owner of That Coffee Place in Spring Hill Mall. And three things are needed to brew that perfect cup of coffee: fresh ground coffee, cold, clear water, and the correct temperature for the water. v - "The ground coffee consumers are used to getting the vacuum-pack can. It may already be stale when* they Open it^Rich said. "And by the time you get to the end of that can, it really is stale." Rich recommends customers buy high-quality, fresh roasted beans and { W (• i < 't, Cookbook --(Continued from page IB) limited edition cookbook. More valuable nuggets of information in "How To Write A Cookbook and Get It Published" include sample recipe test sheets, a listing of excellent cookbooks, manuscript format layouts, and examples of query letters. Listings of informative books in the field of publishing will further aid the cook who wants to write. "How To Write A Cookbook and Get It Published," by Sara Pitzer, is published by the Writer's Digest Book Club. Ask for it at local book­ stores, or send $15.95 plus $1.50 postage and handling to the publisher at 9933 Alliance Road, Cincinnati, Ohio, 45242. Credit card orders call toll- free 1-800-543-4644. Visit Hawaii with Kalua Pork Roast & Over the centuries, many Pacific cultures have contributed to what we know as Hawaiian cuisine. The most notable island feast, a luau, is well known worldwide. Traditionally, it features a kalua pig steamed in ' ah underground oven as the main attraction -- in Hawaiian, kalua means baked underground. Although still popular in Hawaii this method of cooking has certain limitations for the mainland cook. In our adapta­ tion we've substituted a boneles pork shoulder (Boston butt), cut lengthwise. To give authentic flavor, it's marinated in naturally brewed Kikkoman Soy Sauce and liqiiid smoke. Made from soybeans and wheat, and brewed over time, naturally brewed soy sauce is an all-purpose seasoning that enhances the flavor of the pork, adding a richer, meatier taste. Although baked in the oven, the liquid smoke provides a hint of the traditional outdoor cooked flavor quickly and easily. To complement your kalua pork, serve a bowl of fresh seasonal fruits and a cool and refreshing tropical beverage. Kalua Pork Roast ' 3 pounds boneless pork shoulder (Boston butt) Vz cup Kikkoman Soy Sauce teaspoons liquid smoke Cut pork in half lengthwise. Place pieces in large plastic bag. Com­ bine soy sauce and liquid smoke; pour over pork. Press air out of bag; tie top securely. Turn over several times to coat pieces well. Refrigerate 8 hours, or overnight, turning bag over occasionally. Remove from marinade and place in shallow baking pan; cover with aluminum foil. Bake at 350° F. 30 minutes. Discard foil; turn pieces over. Bake 1 hour longer, or until meat thermometer inserted into thickest part registers 170° F. To serve, cut across grain into thin slices. Makes 6 servings. FALL RED RASPBERRIES & CONCORD GRAPES NOW READY OPEN TIIE., THUR., SAT. & SUN. 8:00-3:00 ILLINOIS I ST ef««v Woodstock Ciie^ 6r«pu Miet F#r (Hill, Jnce, Jelly if Eitii) FOR PREPICKED ORDERS OR MORE INFORMATION «•815/338-0287 grind their own. The whole beans can be stored and ground directly from the freezer as needed. "The main advantage in grinding your own is if will always be fresh," she said. Rich explained that coffee has an oil content, like nuts, and the colder the beans or grounds are kept, the longer they last. Once the coffee is ground, the oils are exposed and the coffee deteriorates quickly. If customers buys ground coffee, she recommend^ they buy smaller quantities more often. Fresh ground coffee keeps for about a month in the refrigerator it it's kept in an air-tight container, preferably glass, because it imparts no odors. "You can also store your fresh-ground coffee in the freezer and use it directly from there," Rich said. The amount of coffee used depends on individual tastes. Rich said one- half pound of cofffee will yield about 50 six-once cups. "People sometimes don't realize that when their coffee maker says 12 cups, it means 12 six-ounce cups," she said. "But most people drink from mugs, which hold a lot more." « She also said scoopers vary; people use everything from teaspoons to lemonade scoopers, but she recommends using one-third less than usual. Rich said of the many brewing systems on the market, the drip pot makes the best coffee. * "We, were brought up on the percolator, an American invention, but it boils coffee -- the worst thing you can do to it," she said. "The drip method makes better coffee because the paper filter keeps the oils away from the brew." Rich feels the main problem with most American coffee pots is the lack of quality control and consistency. The right temperature, about 190 degrees, must&e maintained when the water filters through the" grounds, and American pots are inconsistent in that respect. "And that warming plate," she added. "We have that terrible notion of brewing 12 cups of coffee and letting it sit all day -- the worst thing you can do, because it begins to cook. It's better to brew four cups because you want four cups, and then brew four more." 4 Or, Rich recommends pouring the extra coffee into a glass-lined thermos because the proper temperature will be maintained and the coffee will not cook. Whereas those containers were once expensive, Rich said a good- quality one that is attractive enough for the table can be bought for between $10 and $20. RECIPES While a cup of fresh, hot coffee,'perfectly brewed, is a pleasure all its own, sometimes the occasion calls for something a bit more exotic. Coffee lends itself well to blending with cream-spices, and liqueurs. Jan Rich of That Coffee Place recommends the following recipes: Some morning, try this first recipe in place of your regular cup. If you're pressed for time, consider it a quickie breakfast • ' ' ' --Morning Punch Coffee Breakfast ----" . 1-1/2 c. cold coffee, fresh 3 eggs 2 c. cold milk l c. vanilla ice cream 3 T. honey IT. chocolate - •' 1T. brewers yeast 11. grated orange peel Dash cinnamon Blend all ingredients in blender until frothy. Serve immediately in tall, chilled glasses. If you don't have a blender, use an egg beater to mix in a big boftl or shake in a covered container. Makes five, l-cup servings. if • • Some recipes for Cafe Brulot call for a chafing dish and granulated sugar, rather than cubes. Use a richly-flavored coffee for this after-dinner drink; a regular rather than dark roast is best. J Cafe Brulot Pjpel of one orange, thinly sliced 4 cinnamon sticks 12 whole cloves » 6 sugar cubes 1/2 c. brandy 4 c. hot coffee COFFEE- Page 20B ANNIVERSARY VA* Ce Startinga) f o r a d d » n 9 ̂ ° o V e r t f c e <exuue _ d joc*so' versa^e 9°°r 1(00rs cer.^;Cubands^^er on all ScHrock Cabinets Neo Angle Shower Door 2200 36 Gold *31595 (Was •35914) i 1 -$ $ s / ' ' :' ' ' 1 k p 1 ' i KINKEAD nc'uojn c°oretln croat/ri 'Peciai & » 4 * 4 . *1 ' *'1' • • ^ 0 1 # # J #*e T1 10% g CASH K0HLER BROOKFIELD SINK Add the finishing touch to your new kitchen or dress up your present one A wide selection and your choice of fashion colors' SAVE UP TO Including the newest 1/2" Micro Mini Blinds. Discover the decorating appeal and energy saving value of quality window treatments from Del Mar cfefmar JB % ON ALL STYLES <§) 3c a trice WE OFFIN CUSTOM INSTALLATION Our selection Is incrsdlbls! 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