johnnyd

Gul, I spent some years in Brasil as a youth and searched mightily up here for a cachaca substitute for my caipirinhas before it finally became available a year or three back. I came up with two possibilities: 1) Cuervo TRADICIONAL, is 100%agave, and not too aggressive. "Pinga" has a mysterious quality that separates it from the rum family that I found only tequila can approach. TRADICIONAL is a younger agave and resembles some of the local Cachacas that are brewed in the rural areas of Brasil. Avoid Cuervo Gold, it's mostly corn syrup. 2) Any younger rum from small-batch producers (hard to find). A certain Mount Gay product labeled "100% sugar cane rum" (green and gold labeling) appeared now and then did the trick. Tres Marias from Martinique was pretty close too. I ran into a Brasilian couple in Vermont who had adapted their caipirinhas by using Absolut (Caipiroska - thank you, beans!), but they insisted on peeling the rind off the limes before mashing, a travesty in my book as the lime-oil is essential. You might find Cachaca back on the list once the warmer weather arrives. Cross your fingers!

johnnyd's Quick Meditteranean Cod A fisherman friend dropped by with 20 lbs of fresh cod. What to do? I remember a tomato-based cod stew from Spain/Portugal that I tried to re-create here. Feel free to adjust/add/subtract at will. Also, use as a base for "Zarzuela", a spanish seafood "riot of the table", or other tomato-based seafood creations. Sauce: 1 large onion - chopped 1 poblano pepper - chopped 3 cloves garlic - chopped Oregano - liberal shakes Saffron - one healthy pinch 1 tsp whole coriander seed 1 tsp paprika 1 big bayleaf simmer above gently in rendered salt pork fat (or Olive Oil) until soft and fragrant, then add 2 cans diced tomato w/ juice 1 cup chicken stock 1 cup white wine 1/2 lb sauteed chorizo slices simmer gently for fifteen minutes, then add 3 or 4 pounds of codfish cut in two-inch chunks salt pork cracklings if desired. Keep heat low and allow Cod to come to temperature and become firm. Cod will flake apart into sauce. Serve with good country bread and white wine. Keywords: Seafood, Spanish/Portugese ( RG1981 )