EveryJoe |
| Posted: 11 Jun 2010 08:08 PM PDT Mexican beer Bohemia has joined forces with Chef Rick Bayless, whose passion for Mexican culinary superiority aligns perfectly with Bohemia’s attributes. For the summer months, Bayless has created an ice cream recipe for adults, which is sure to enhance the flavor of any party.  Chocolate Chile Bohemia Ice Cream How can it be bad? It’s beer and ice cream! Chocolate Chile Bohemia Ice Cream Ingredients:
Directions: 1. In a small skillet heated over medium, toast the chile, pressing it flat against the skillet with a metal spatula until it is very aromatic—about 10 seconds per side. Place in a small saucepan and add the half-and-half, Mexican chocolate and the semi-sweet chocolate; heat over medium until steaming (but not boiling). Remove from heat. Cover and let steep for 10 minutes, then pour into a blender jar and process until the chile is completely pureed. 2. Set up a 4-quart saucepan, filled halfway with water, into which you can nestle a 3-quart stainless steel bowl. Bring the pot of water to a boil over high heat while you're preparing the custard base. Reduce the temperature under the pot of boiling water to maintain a gentle simmer. 3. In the 3-quart stainless steel bowl, whisk together the egg yolks and sugar until thoroughly combined, then whisk in the chile-infused chocolate mixture. Set the bowl of custard base over the simmering water and whisk frequently, scraping down the sides of the bowl regularly with a rubber spatula, until the mixture thickens noticeably, about 5 minutes. The custard is sufficiently cooked when it reaches 180 degrees on an instant-read thermometer. (You can also test it by dipping a wooden spoon into the custard, then running your finger through the custard: if the line holds clearly, the custard has thickened sufficiently.) For the finest texture, strain the mixture through a fine sieve into a clean bowl. 4. Fill a large bowl halfway with ice. Nestle the bowl of strained custard in the ice bath. Whisk the mixture until it is completely cool. Refrigerate if not using immediately. 5. Stir the heavy cream, vanilla and Bohemia into the base. Freeze in an ice cream freezer according to the manufacturer's directions. Scrape into a freezer container and freeze for several hours to firm. Post from: EveryJoe |
| BP Buys Costner's Oil-Separating Machine Posted: 11 Jun 2010 05:51 PM PDT Actor Kevin Costner’s oil-separating machines will be heading to the Gulf of Mexico to try to help with the oil spill. BP has given the go ahead for funding for the device that can separate oil from water. Development of the machine has been backed by Costner to the tune of $25 million. Costner’s chief partner in the project John Houghtaling says that BP has ordered 32 of the devices for use in the Gulf. “In a matter of weeks, we can be manufacturing ten of these a week,” Houghtaling told WWL First News. “So we’re hoping by the first of August to have all 32 of these things in the Gulf.” Houghtaling and other representatives of Ocean Therapy Solutions also believe that the use of even more of the devices could help to shorten the six-month moratorium on deep-water drilling. We often see actors backing nonsense projects or unusual political agendas. It’s good to see Costner has his money in something that could really make a difference. Watch the video below to see how the machine, which uses a centrifuge to separate the fluids, works. Officials with Ocean Therapy Solutions have said one of their machines is capable of cleaning up to 210,000 gallons of water per day. The oil extractor leaves the water 99 percent clean of crude, the firm said in a statement. Costner has been funding the project for 15 years in hopes of developing a technology to clean up massive oil spills. Post from: EveryJoe |
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