Mexico: About Pan de Muerto

The pan de muerto (Spanish for Bread of the dead) (also called pan de los muertos) is a type of sweet roll traditionally baked inMexico during the weeks leading up to the Día de los Muertos, which is celebrated on November 1 and 2. It is a sweetened soft bread shaped like a bun, often decorated with bone-like pieces. Pan de muerto is eaten on Día de los Muertos, at the gravesite or altar of the deceased. In some regions it is eaten for months before the official celebration of Dia de los Muertos. In Oaxaca, pan de muerto is the same bread that is usually baked, with the addition of decorations. As part of the celebration, loved ones eat pan de muerto as well as the relative’s favorite foods. The bones represent the lost one (difuntos or difuntas) and there is normally a baked tear drop on the bread to represent sorrow. The bones are represented in a circle to portray the circle of life.

Photo courtesy of http://GabrielasKitchen.com

Sunday Morning Reads

Of the 3,600 books the Cooperative Children’s Book Center reviewed in 2012:*

3% were about Africans/African Americans; 1.8% were written by Africans/African Americans

1.5% were about Latinos; 1.6% were written by Latinos

Less than 1% were about American Indians; less than 1% were written by American Indians

2% were about Asian Pacifics/Asian Pacific Americans; 2.3% were written by Asian Pacifics/Asian Pacific Americans

Setting The Table: How to Leave No Fingerprints on Tableware

I was watching a friend set the table when I noticed she was using gloves.   You know, the type ladies would wear back in the day at tea IMGA0001parties and elsewhere.  If you have grandma’s gloves, discover a new use for them.    In our germ-a-phobic society the idea of using gloves to handle your plates, glasses and silverware when will be a big hit.  Meanwhile there will be no fingerprints.  -Crystal Johnson, Multiculturalcookingnetwork.com Editor

Decadence: A Fine Wine, Gourmet Food & Chocolate Tasting Event

The ancient Aztecs used the seeds of the cacao tree to make a drink known as bitter water, but today chocolate has become one of the most sinful flavors in the world. Ultra-fast super cars that wrap you in hand-tooled leather and propel you down the road in luxury embody the definition of decadence. Combine these with exclusive wines and you have “Decadence: A Fine Wine, Gourmet Food & Chocolate Tasting Event; coming September 28, 2013! Sample fine chocolate desserts, fine wines and gourmet hors d’oeuvres as you stroll among a large assortment of classic,rare, and one-of-a-kind collectible automobiles at one of LA’s most exclusive and private car collections.

THE LOCATION: Collection Room at Galpin Ford 15600 Roscoe Blvd., Van Nuys, CA 91406 The corner of Orion & Roscoe Boulevard Galpin Motors Owner Bert Boeckmann’s private Collection Room is closed to the general public, but for this special event, Galpin is opening their doors. The Collection Room is a spectacular showcase of their private collection where you will view a sampling of Aston Martins, Jaguars, Mustangs and several of the highly collectible Ford GTs. The room has featured a 1981 Zimmer Golden Spirit coupe specially built for Liberace, a 1911 Ford Model T and a 1934 Rick Dore Ford Model 40 Custom Roadster Hotrod Flashback, large collections of Ed “Big Daddy” Roth,Von Dutch and collectible cars you won’t see anywhere else. The Collection Room is also the location where the popular TV

About Caviar

The four main types of caviar are BelugaSterletOssetra, and Sevruga. The rarest and costliest is from beluga sturgeon that swim in the Caspian Sea, which is bordered by Iran, Kazakhstan, Russia, Turkmenistan and Azerbaijan.

Caviar, according to the Food and Agriculture Organization, is a product made from salt-cured fish-eggs of the Acipenseridaefamily. The roe can be “fresh” (non-pasteurized) or pasteurized, with pasteurization reducing its culinary and economic value.[1]

Traditionally the term caviar refers only to roe from wild sturgeon in the Caspian and Black Seas (Beluga, Ossetra and Sevruga caviars). Depending on the country, caviar may also be used to describe the roe of other fish such as salmon, steelhead trout, trout, lumpfish, whitefish,and other species of sturgeon.

 

Caviar spoons are traditionally made of inert materials, especially mother of pearl. There is a custom that caviar should not be served with a metal spoon, because metal may impart an undesirable flavor.[2] Some food experts point out that caviar is stored and sold in metal tins, and therefore any effect of metal on caviar flavor is a misconception;[3]however, others point out that silver is reactive, and may affect caviar flavor.

Hollywood: New Ghirardelli® Soda Fountain & Chocolate Shop at Disney Studio Store

Ghirardelli Chocolate Company, America’s oldest operating chocolate manufacturer, is pleased to announce the grand opening of its newest soda fountain and chocolate shop on Friday, November 15th, joining The Walt Disney Studio’s El Capitan Theatre and Disney Studio Store on Hollywood Boulevard. The shop—the first in Los Angeles—will give moviegoers, visitors and locals a chance to experience Ghirardelli’s world-famous hot fudge sundaes, shakes, floats, and delicious assortment ofchocolates and beautifully wrapped gifts. Each guest will also enjoy a complimentary sample of the signature Ghirardelli SQUARES® chocolate. The Ghirardelli Soda Fountain and Chocolate Shop and Disney Studio Store will be located next to the legendary El Capitan Theatre (6838 Hollywood Boulevard) and open seven days a week.

Read More:

http://multiculturalcookingnetwork.com/index.php?option=com_k2&view=item&id=2266:hollywood-new-ghirardelli%C2%AE-soda-fountain–chocolate-shop-at-disney-studio-store&Itemid=11

First Ms. America of Indian Descent

When Nina Davuluri won Ms. America, the racist ignorant haters took to Twitter.  The social media site keeps confirm the alarming presence of racism.  From MCCN a whole hearted congratulations to Davuluri the first contestant to win of Indian descent.  She went from Ms. New York to Ms. America.

See our report when Marc Anthony experiences similar backlash:

http://multiculturalcookingnetwork.com/index.php?option=com_k2&view=item&id=2249:marc-anthony-get-over-it-i\’m-as-american-as-apple-pie&Itemid=11

Beverly Hills: Rosebud Cakes

Looking for a sublime cake experience in taste when it comes impressing your guests then look no more,  Rosebud Cakes are exquisite.  They specialize in spectacular cake decoration and offer many style options that range from Medieval to Art Nouveau, Classic to Retro & Ultra Modern.

The  cake artists will customize a creation just for your event that will invoke an indelible impression for years to come.

For 25 years, Rosebud Cakes has been the premier cake design studio catering to the Beverly Hills and Greater Los Angeles Area. Find out why Rosebud Cakes truly is the “Last Word in Original Cake Design.”

MCCN’s Veronica Herrera got a chance to taste the Poppyseed with bavarian cream and raspberry puree and so did.  Samples were available at the LA Times The Taste.  See Video

Website: http://rosebudcakes.com/wordpress/

Location: 311 S Robertson Blvd, Beverly Hills, CA 90211

The Multi Talented Multi-Cultural Corbin Bleu

Corbin Bleu is all grow up, gone from singing and in HIgh School Musical to Broadway to Dancing With the Stars. His acting history began earlier than High School Musical although much of his fame comes from those hit movies.  Bleu is the son of an actor.  If you ever wondered his heritage base of that curly slight golden crown of a fro he used to sport, the answer is he was born to a Jamaican American dad and Italian-American mom.

Bloody Mary Drink Recipe

The Bloody Mary is sometimes used to treat hangovers when it is served in the morning. In the United States, the Bloody Mary is a popular drink choice at restaurants that serve brunch.[7]

While there is not much complexity in mixing vodka and tomato juice, more elaborate versions of the drink have become trademarks of the bartenders who make them. A common garnish is a celery stalk when served in a tall glass, often over ice.

This is theBloody Mary recipe as taught by the New York School of Bartending:

Ingredients

1 oz. to 1½ oz. (30-45 ml) vodka in a highball glass filled with ice.
Fill glass with tomato juice
1 dash celery salt
1 dash ground black pepper
1 dash Tabasco sauce
2-4 dashes Worcestershire sauce
1/8 tsp. horseradish (pure, never creamed)
Dash of lemon or lime juice

Garnish with celery stalk.

May be shaken vigorously or stirred lazily, as desired. Garnish with a celery stalk; a skewer of olives, pickles, carrots, mushrooms, or other vegetables; or even meat or fish (salami, shrimp, etc.) and cheese. Occasionally, pickled asparagus spears or pickled beans are also used.

Packaged Bloody Mary mixes that combine the spicy, non-alcoholic components of a Bloody Mary are commercially available.