Thursday, December 11, 2008

Blu Blogging : Cuban Hot Chocolate

Blu Seafood and Bar has a new special dessert, a Cuban hot chocolate. This thick, tasty and very rich hot chocolate has a little bit of a kick, with bird peppers and cinnamon. Like many things at Blu, it was just the perfect thing for a warm and soggy December night like tonight.

7 comments:

  1. Looks delish! What are bird peppers?

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  2. When I hear "Cuban" these days, I don't know whether to think of Fidel or Mark.

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  3. Oh, and to answer the question about bird peppers, here from a web article you can easily find:

    "Birds cannot taste the hotness in peppers and the fruit of the bird peppers are so small that they are eaten whole. The bird gizzards break up the pods and seeds pass through undigested and surrounded by nice nitrogenous fertilizer. Mammals, on the other hand, are discouraged by the extreme hotness of the bird peppers. In Texas, where they call them Turkey Pepper, that the wild birds intentionally eat a lot of peppers, which then flavors their flesh and makes the turkeys distasteful to carnivores."

    My friend Airlie (formerly of Durham and now of McAllen TX) is part of a community garden near her house. I harvested a bunch of bird peppers there and they were yummy as can be. I have exactly one pepper/seed in my car still (I found it on the floor) and I hope to plant it successfully indoors this winter. Or else I'll have Airlie send more.

    I also have a bunch of powdered roasted habanero from my aunt's husband in Salt Lake City. It's potent stuff.

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  4. p.s. I forgot to mention the other useful fact from the article: the two main varieties of bird peppers are Pequin and Tepin. I suspect I tried the Pequin.

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  5. Thanks for the explanation! I'd only had a vague idea after a quick googling. I had determined that they are very cute, though.

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  6. Thanks, Marsosudiro. :)

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  7. Anonymous6:30 PM

    I was hoping for a recipe. But I'd like to try this hot chocolate. And where do you get bird peppers?

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