Steak Rub
by Cocoa Puro
Impact
A random survey of the choc-o-blogs reveals a) sniffing thru the grand dame's drawers (Valrhona); b) chocolate-covered pretzels & chocolate-chip muffins; c) chocolate cookies & cupcakes; & d) a haplessly confused discussion surrounding monks (or monkeys?) running cacáo between the Caribbean & the Amazon.
Just when you think you've hit bottom, the bottom falls out... from there it courses on to chocolate pudding & frosted flakes & so on. All done in the hi-brow tones of "fine chocolate".
At least the candy sites understand themselves: sugar, fun, technicolors & artificial flavor.
Steak Rub, Texas-style from Tom Pedersen's Cocoa Puro in Austin, TX -- no bull roe. Adds sizzle to the meat (or, if vegan, the Tofurky).
Hey, it's Super-Bowl weekend. And it sure beats Subway Sandwiches & New England Clam Chowder. (Thank God that Touchdown Jesus' Tim Tebow & the Denver Broncos are sitting this one out or else w'all be sucking down Rocky Mountain Oysters on Sunday.)
History buffs take note that the great scholar Dr. Michael Coe, co-author of the True History of Chocolate, anointed chocolate as the "champagne of Mayan civilization" -- reserved exclusively for high social occasions & then only as a draught.
The good professor's view appears to be myopic.
Yes, it served as a champagne, & then some.
He now acknowledges what recent archeological evidence -- unearthed by Cameron McNeil et.al. -- has brought to light. It shows middens of Mayan & pre-Mayan repasts which are replete with residuals of cacáo, indicating its preparation as meat sauce... a móle poblano centuries before a kitchen full of Spanish nuns were thought to have "accidentally invented" it in 1670.
This Steak Rub & that ancient history, & all that has gone on in between, re-confirms chocolate's ever malleable properties.
So carry this to the tailgate party. When the chicken wings & breasts run out, smear it on the flatscreen & let everyone take turns licking Madonna's inner thigh at halftime. She'll welcome the compliment... err, condiment.
Count all the new friends afterwards.
Just when you think you've hit bottom, the bottom falls out... from there it courses on to chocolate pudding & frosted flakes & so on. All done in the hi-brow tones of "fine chocolate".
At least the candy sites understand themselves: sugar, fun, technicolors & artificial flavor.
Steak Rub, Texas-style from Tom Pedersen's Cocoa Puro in Austin, TX -- no bull roe. Adds sizzle to the meat (or, if vegan, the Tofurky).
Hey, it's Super-Bowl weekend. And it sure beats Subway Sandwiches & New England Clam Chowder. (Thank God that Touchdown Jesus' Tim Tebow & the Denver Broncos are sitting this one out or else w'all be sucking down Rocky Mountain Oysters on Sunday.)
History buffs take note that the great scholar Dr. Michael Coe, co-author of the True History of Chocolate, anointed chocolate as the "champagne of Mayan civilization" -- reserved exclusively for high social occasions & then only as a draught.
The good professor's view appears to be myopic.
Yes, it served as a champagne, & then some.
He now acknowledges what recent archeological evidence -- unearthed by Cameron McNeil et.al. -- has brought to light. It shows middens of Mayan & pre-Mayan repasts which are replete with residuals of cacáo, indicating its preparation as meat sauce... a móle poblano centuries before a kitchen full of Spanish nuns were thought to have "accidentally invented" it in 1670.
This Steak Rub & that ancient history, & all that has gone on in between, re-confirms chocolate's ever malleable properties.
So carry this to the tailgate party. When the chicken wings & breasts run out, smear it on the flatscreen & let everyone take turns licking Madonna's inner thigh at halftime. She'll welcome the compliment... err, condiment.
Count all the new friends afterwards.
Appearance 4.1 / 5
| Color: | cinnamon brown |
| Surface: | powder |
| Temper: | matte |
| Snap: | n/a |
Aroma 6.9 / 10
very pepper-driven, backed by paprika & black mustard seed -> coffee & porcini disguised as chicory -> distant cocoa dust
Mouthfeel 8.8 / 15
| Texture: | granulated |
| Melt: | insoluble |
Flavor 36.1 / 50
in addition to the Aromatics above, add an unhealthy dose of salt
Quality 14.4 / 20
Pretty segregated flavors straight out of the bag that meld together in the cooking. Great for steaks, poultry, seafood or portobellos.
Alternatively, mix with water & gurgle at the first sign of sinus trouble.
Can also be poured in the tub for an epsom-cocoa bath.
ING: cocoa, coffee, porcini, spices
Reviewed February 2, 2012
Alternatively, mix with water & gurgle at the first sign of sinus trouble.
Can also be poured in the tub for an epsom-cocoa bath.
ING: cocoa, coffee, porcini, spices
Reviewed February 2, 2012