FRIED COFFEE

The first time I tasted Mexican salsa verde I became a fan of the tomatillo.  There are Italian, German, and French, versions of this sauce as well, which I favor in that order.  The Italian style uses capers, garlic, and anchovies creating flavor layers that play on the tongue like a symphony orchestra, while the others are more like a rock band.  They all make your tongue dance, however.

Not long after that I found chile verde and became a devotee of the little green fruit.  Click on the link and make this stew !!  When you taste the final product the orchestra will play, but it will be the adagio.  The interchange of the flavors move around your mouth side-to-side and front to back.  Accompanied with warm flour tortillas it’s perfect for a cold afternoon. ( This thought prompted by the cool fall weather we are having here in New Hampshire as I write).

While I was researching for this post I came across a wonderful post from Andy writing about life on the Mariquita farm near Watsonville, California.  Walk the field with him as he tells of starting tomatillos on the farm.

 The following exchange found on Footballguys Forums:

 Post:

Spicy food have been loved for ages because it forces the body to release endolfins. Endolfins, as you may well know, are small creatures that carry compounds to the various nerve receptors in the brain that create pleasure impulses. Chocolate, falling in love, having the Big-O, – all release floods of endolfins. Endolfins, of course swim in water. In a remarkable display of sembiotic behavior, as endolfins are released, the body secretes more water for them to travel in. As the enolfins reach their destinations in the brain, the body then releases the water through tiny pores in the skin. That release is what we often call “sweating” or “perspiration.

 Response:

I love dolphins with mayo and fresh tomato. .