by Ryan Fu •
Cable Car Cocktail
The Cable Car is an excellent rum drink which was created by Tony Abou-Ganim, the “Modern Mixologist.” It involves Captain Morgan spiced rum and orange curacao, of which the original recipe calls for Marie Bizard.
Also, in Abou-Ganim’s recipe is a fresh lemon sour which is made by mixing 1 part simple syrup with 2 parts fresh lemon juice. A prepared sour mix will work, but his suggestion is strongly preferred.
The name Cable Car was inspired by the tracks near the Starlight Room in San Fransisco where he first created with cocktail.
Prep Time: 3 minutes
Total Time: 3 minutes
Yield: 1 Cocktail
- 1 1/2 ounces Captain Morgan Spice Rum
- 3/4 ounce orange curacao
- 1 1/2 ounces sour mix
- Orange peel spiral for garnish
- Super-fine sugar for rimming
- Rim a chilled cocktail glass with sugar.
- Pour the ingredients into a cocktail shaker filled with ice.
- Shake well.
- Strain into the prepared glass.
- Garnish with an orange peel spiral.
Filet Mignon with Mushrooms
- 6 ea. 6 oz. Filet Mignons, thawed
- 3/4 lb. firm, fresh mushrooms, sliced
- 9 Tbsp. butter
- 2 Tbsp. cooking oil
- 2 tsp. flour
- Salt and pepper, to taste
- 1 cup heavy cream, heated
- 6 slices French bread
- 6 Tbsp. butter
- 1/2 cup scotch
- Remove filets from package and set aside.
- Heat 3 Tbsp. butter in large saute pan, over medium heat. Sauté the mushrooms for about 8-10 minutes.
- Add flour, blend well.
- Stir in warmed cream, reduce heat to keep warm. Add salt and pepper, to taste.
- In a separate pan, heat 2 Tbsp. of oil on medium high heat.
- Sauté the filets for 2-1/2 minutes per side for rare, 3-4 minutes per side for medium rare.
- Meanwhile in a separate pan, heat 6 Tbsp. butter over medium high heat. Add the bread slices, turning often until golden brown.
- Place one bread slice on each serving plate.
- Top each bread slice with a cooked filet.
- Add the scotch to filet pan juices and boil 1-2 minutes.
- Add mushroom sauce to pan with scotch and bring to a boil. Spoon sauce over filets and serve.
Victor Lebow an economist, retail analyst and author, wrote a very pertinent account of modern consumerism in his 1955 paper, “Price Competition in 1955,” which was published in the Spring issue of the “Journal of Retailing.”
“Our enormously productive economy demands that we make consumption our way of life, that we convert the buying and use of goods into rituals, that we seek our spiritual satisfactions, our ego satisfactions, in consumption. The measure of social status, of social acceptance, of prestige, is now to be found in our consumptive patterns. The very meaning and significance of our lives today expressed in consumptive terms. The greater the pressures upon the individual to conform to safe and accepted social standards, the more does he tend to express his aspirations and his individuality in terms of what he wears, drives, eats, his home, his car, his pattern of food serving, his hobbies.
These commodities and services must be offered to the consumer with a special urgency. We require not only “forced draft” consumption, but “expensive” consumption as well. We need things consumed, burned up, worn out, replaced and discarded at an ever increasing pace. We need to have people eat, drink, dress, ride, live, with ever more complicated and, therefore, constantly more expensive consumption. The home power tools and the whole “do-it-yourself” movement are excellent examples of “expensive” consumption.”
CONSUMERISM IS NOT SUSTAINABLE
We have let ourselves to be led down the path of consumption, we have been manipulated into a society of ‘battery hen humans’ where governments, marketers, corporations and interest groups have been feeding us a steady diet of consumerism, laced with deceit, false hopes and non-sustainability.
It all started after the Second World War when economies and much of the Western population were in a state of stability and there were abundant energy resources in the form of coal and oil. What better way to control the masses to promote growth and prosperity than to condition consumers, voters and citizens to consume, consume, consume, everything else is irrelevant.
People talk about ‘the economy’ as if it were a living being. Interest groups such as the financial services sector, government, corporations and politicians discuss confidence, growth, investment, demand, spending, stimulus and consumption as a means to satisfying and appeasing the manic depressive economy. Slowly we are starting to see fragments of change. We have let ourselves become attached to something that offers little real evidence of being able to truly make us happy in the long term. In Buddhism, attachment is one of the key hindrances that causes suffering among humans. The Buddha taught that attachment generates craving, wanting and insecurity. Attachment is the wanting to hold onto and keep a permanent state and not be separated from a thing or person. The general principle behind non-attachment is to cultivate a mind of detachment. Once we do this we can then move towards a mind of oneness which involves compassion, an understanding of impermanence and seeing experiences for what they are.
WE’RE ATTACHED TO PHYSICAL OBJECTS
Not only have humans become attached to physical objects or things, but also to relationships, ideas and opinions. We anchor or associate happiness, success and fulfillment with these external objects in the hope that we will find lasting happiness. So what do we do? Like the mouse on the treadmill we hope we will eventually get to where we want to be. We are always trying to achieve, in a never ending cycle of wanting and having, thinking this will lead us to lasting happiness.
The current Western economic system with the mantra of growth and prosperity has let us be seduced into a pattern of wanting and external gratification. Most of us have been herded onto the plains of consumerism with the promise this will bring us closer to fulfillment. While on the forest fringes, we see a small group of enlightened beings that realize happiness and contentment comes only from within and cannot be bought, sold, acquired or accumulated.
Non-attachment gives us the freedom, space and time to contemplate the true meaning of life. Attachment distracts us from reality. It influences how we perceive and react to our immediate world. A world of excess leads to a roller coaster of highs and lows. This in turn motivates us to seek out more of those high moments of pleasure. We enter into a hedonistic world of want-fulfillment which creates further wanting in an attempt to bring lasting happiness.
ABOUT THE AUTHOR:
Andrew Martin is passionate about helping raise awareness and living sustainably. He is editor of www.onenesspublishing.com and author of One ~ A Survival Guide for the Future… He is also a writer for Collective Evolution where this was originally featured.
Fast Relief for Pepper Spray
- Don’t touch the affected area
Since pepper spray is an oil-based product, touching your face will only cause it to spread to other areas making the burning sensation worse
- Remove any contact lenses
If you are sprayed while wearing contact lenses its crucial to remove them right away. You can ask for assistance from another person since your own hands will most likely be covered with residue.
- Apply milk to reduce the burning sensation
While milk does not remove the oily and inflammatory particles found in pepper spray, it will reduce the sting. Milk contains dairy fat which eliminates the capsaicin’s ability to produce heat. To apply this method, take a large bowl and fill it with cold whole milk and then soak the affected area for relief.
You can also use a spray or water bottle to make it easier to rinse the eyes especially if you don’t have access to a bowl. If you don’t have whole milk around you can use any cold dairy product.
- Blink fast to tear up the eyes
Blinking will cause an influx in tears and help in flushing out the capsaicinoids which in turn will reduce dryness.
- Rinse with dish detergent and water
Using a mild dish detergent and water makes for a great pepper spray antidote. Take ¼ of a mild dish detergent and mix it with ¾ of cool water. You’re going to need to wash your eyes up to 10 times so it’s suggested you make around 3-4 liters worth of the mixture.
After you have created the mixture you want pour it into a large bowl and dip your face into it for about 20 seconds at a time. Be sure to change the water after each rinse otherwise you’ll just be reusing the same old pepper spray water on your face. You can also use a wet towel containing the mixture and pat it on the affected area to decontaminate the face.
You may also use a mild soap as an alternative to dish detergent.
- Avoid using any lotions or creams
Lotions or for that matter any product that contains oil should be avoided because it will only cause the situation to worsen and the pain to increase.
- Use saline solution
Saline will help flush out any extra pepper spray substance in the eye after the burning sensation has subsided. Be sure to continually blink your eyes after applying the solution to help get rid of any remaining oil in your eyes.
- Use Liquid Antacid and Water
Liquid antacid (L.A.W.) is a solution comprised of 50 percent liquid antacid and 50 percent water. This mixture is usually what emergency medics use to treat pepper spray. This only applies to aluminum or magnesium hydroxide based antacids such as Maalox and not simethicone based antacids. Even though medics primarily use this mixture as a pepper spray neutralizer it’s not recommended for those without experience.
Lastly, remember the effects of pepper spray can last from 15 minutes all the way up to several hours. During the pepper spray treatment phase it’s important to not touch or rub the affected areas since it will only cause the pain longer to subside.
Credit: Best Pepper Spray
WRITTEN BY TRE SAUNDERS (UNCLE DUDES) FACEBOOK
21st Annual Long Beach Festival for over 21 years the Crawfish Festival has become a tradition to over thousands of festival goers annually. We combine the best Cajun, Zydeco, and New Orleans sounds of music, tons of fresh crawfish prepared Louisiana style and served by authentic Cajun chefs, giant food court, children’s area, dance floor, two stages and beach bars to create the largest Crawfish Festival outside of Louisiana, right here in Southern California.
Truly authentic Cajun style in Long Beach California. From frog legs, cat-fish, hush puppies and of course crawfish. These guys had it covered. The decorative umbrellas. Added just the right New Orleans flear, to this west-coast’s homage to the “Big Easy”
These guys had it down packed. All the wonderful, mouth-watering culinary highlights will blow your mind…and taste buds.
Can’t wait til next year!!!
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5 – Aphrodisiac Cocktails
Key aphrodisiac ingredient: Pomegranate
1 1/4 ounces Pierre Ferrand Amber Cognac
1 oz. Chai-infused Vermouth (see #5 on this list)
3/4 oz. freshly squeezed lemon juice
1/2 oz. simple syrup
3/4 ounce POM Wonderful juice
3 dried organic rose buds
Put all ingredients into a mixing glass. Add large, cold ice and shake vigorously. Strain into a chilled cocktail glass and garnish with rose buds.
2. Secret Crush
Key aphrodisiac ingredient: Pearl Dust (which doesn’t technically have proven aphrodisiac properties, but doesn’t a cocktail that sparkles inherently ooze romance?)
According to Zaric, “This cocktail is very sexy and inviting and makes a superb aperitif as well as great choice for pairing with antipasti, mezes, tapas or seafood appetizers.”
5 oz. Llopart Cava Leopardi Brut Rose
3/4 oz. Campari
1 brown sugar cube
4 to 5 dashes Angostura bitters
1 lemon twist, for garnish
A dusting of edible pearl dust (available in baking supply stores or online)
Note: use a very small amount; coat a wet tip of a knife with dust and wash it in the glass.
Pour half the amount of the sparking wine into the champagne flute. Place the sugar cute on a bar spoon. Saturate it with Angostura Bitters. Carefully place the bitters saturated sugar cube into the flute. Let rest for a moment. Pour the rest of the sparkling wine. Add Campari. Add pearl dust. Twist the lemon over the drink and discard.
3. Fraise Sauvage
Key Aphrodisiac Ingredient: Strawberries
1 1/4 oz. Tanqueray Gin
1/2 oz. freshly squeezed lemon juice
1/4 oz. simple syrup
3/4 oz. Wild Strawberry Puree (recipe below)
2 oz. Prossecco
1 half strawberry, for garnish
Pour all ingredients except Pressecco into a mixing glass. Add large, cold ice, cover and shake vigorously for 7 – 8 seconds. Pour Prossecco in to a chilled cocktail-martini glass and pour the cocktail over it. Garnish with half a strawberry.
Wild Strawberry Cordial
Yields: 1 liter
2 kilograms (4.4 pounds) frozen wild strawberries or small fresh strawberries
1 cup sugar
1 cup water
1/2 lemon, zested
1 Tahitian vanilla bean, scored
Place all ingredients into a sauce pan. Bring to a boil while stirring until all the strawberries break down. Remove from heat and allow cooling. Remove lemon zest and vanilla bean, then pour into a store and pour container. Keep refrigerated until necessary. Fill a labeled squeeze bottle for easiest means of use.
Key Aphrodisiac Ingredient: Cinnamon
Zaric notes that this cocktail has a high complexity, silky texture and long bitter finish, perfect for that special somebody who doesn’t particularly desire a sweeter drink.
1 oz. Rittenhouse Straight Rye Whsikey 100 proof
1 oz. Campari
3/4 oz. ruby Port
5 drops of orange blossom water
3 dashes of Reagan’s Orange Bitters
orange half wheel for garnish
Stir all ingredients in a mixing glass briefly and pour over ice in rocks glass. Garnish with an orange half wheel and ground cinnamon.
5. Chai-Infused Sweet Vermouth
Key aphrodisiac ingredients: Ginger & Cinnamon
“The chai-infused vermouth is the second of our two original vermouth infusions,” Zaric and co-author/owner Jason Kosmas write. “When trying to create our own vermouths from scratch, we noted that sweet vermouths tended to be more spice driven as where dry vermouth relies on herbs. We decided to accentuate some of these flavors while adding a pumping up a few for our own the sweet vermouth infusion. Chai is a very recognized flavor profile consisting of cardamom, clove, cinnamon, black tea and ginger. The resulting flavor is so sexy that you will feel like you have been kissed by a beautiful belly dancer. This intoxicating concoction is the defining ingredient in our Matahari cocktail.”
Yields: 2 liters
8 green cardamom pods
1 cinnamon stick
1 inch-piece of ginger, coarsely chopped
2 tablespoon chai or black tea
2 liters of Cinzano sweet vermouth
Place cardamom, cloves, cinnamon and ginger into a small sauce pan and heat for two minutes. Add tea and 2 cups of the vermouth. Bring to a low boil for 2 minutes. Remove from heat and allow it to cool completely. Add remaining vermouth and strain mixture through a cheese cloth. Bottle and store at room temperature.
Credit: Your Tango
WRITTEN BY TRE SAUNDERS (UNCLE DUDES) FACEBOOK
Smoken Chicken Wings with sauteed peppered carrots & Dirty rice with Andouille sausages.
- 1 pound chicken wings
- Half cup of Worcestershire
- Half cup Brown Sugar, reduces, then add
- Half cup of rum reduces this again until it is thick enough to coat the back of your spoon.
Smoke the wings until they reach 165 degrees.
Then drizzle with reduction.
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