Food Directory
Food Home:- Drink: Liquor: Absinthe:
- Absinthe and Thujone
Describes the chemical composition of thujone and its relation to Absinthe. - Absinthe Buyers Guide
Product guide, Absinthe FAQ, photos, history, vendors, articles, and books. List of absinthe spoons, fountains, and glasses. - Absinthe in New Orleans
Historical aspect and some warnings about drinking oil of wormwood. Links included. - Absinthe Lovers' Journal
The LiveJournal Absinthe Community. Moderately active weblog. - Absinthe.se
Detailed reviews of absinthes, substitutes and oddities. Preparation instructions, historical information, publications and vendor list. - Crillon Importers
Absinthe substitute; distributor site. Serving instructions, botanical information, art and famous quotes. Free Absente desktop wallpaper. - Dancing with the Green Fairy
Provides information on Absinthe's controversial history as well as a breakdown of ingredients, and medicinal properties. Related art and links included. - Decadence Cafe
French 18th and 19th century poetry with collection of works by Arthur Rimbaud, Charles Baudelaire, Paul Verlaine and other Absinthe enthusiasts. - Emerald Quest
Provides a log of travels and experiences while researching Absinthe. - Erowid Absinthe Vault
Includes experiences, history, composition, and links. - Hill's Absinth
Manufacturer site provides history and a FAQ on the drink, as well as articles and Canadian availability information. - Jean Nicolas: Absinthe
From site dedicated to the poet Rimbaud, with quotes from Paul Verlaine and Oscar Wilde. - La Fée Verte
Product reviews, buyer's guide, and FAQs. Includes a message board and product evaluation guidelines. - Louched Lounge Absinthe Forum
Very active message board. Not for the faint of heart or easily offended. - The Virtual Absinthe Museum
Information about absinthe with detailed history from 18th century to present. Archive of absinthe antiques; scans and translations of related historical documents. French and English discussion board for absinthe antique collectors. - Wikipedia: Absinthe
Article describing etymology of the name, preparation, production, styles, history, controversy, and regulations. - The Wormwood Society
Non-profit educational organization. Covers US laws, FAQ, product reviews and vendor recommendations. Basic and concise instructions for preparation. Friendly discussion board. - Zoomgraphics Absinthe Page
Informative resource about absinthe and its mystique. Includes timeline and famous drinkers. - Absinthe: what's your poison?
Editorial concerning the history of absinthe and drinking alcohol. [British Medical Journal] (December 8, 1999)
Random Indian Recipes:-
- Plain Dosa
Wash rice,urad dal and methi seeds and soak in a water for atleast 4 hours. Grind to a smooth paste with a water.and keep aside for atleast 4-5 hours. Add salt and mix well. Heat a non-stick tava and grease with butter or oil. when hot, sprinkle a little ... - Mango Sasav
Wash,peel and cube mangoes. Dry roast 1/2 tsp mustard seeds in a pan till they crackle. Add to the coconut and grind fine paste along with jeera,turmeric powder,red chilly powder and peppercorns. Heat oil and add 1/2 tsp mustard seeds and allow to crackle. Now pour the grind paste. Add jaggery,tamarind pulp,salt,mango pieces and 1 cup of water. Bring to a boil and simmer till all the water dries out. Add more jaggery if necessary. Serve hot with rice. - Pulao
First clean and wash rice.drain all water and keep aside for 1 hour. Cut vegetables in shape as you want. Grate coconut and extract coconut juice with warm water. In a cooker pan take 4 tbsp ghee or oil. to this add cloves,dalchini and pepper. Then add chopped green chillies and onions .fry till onion is brown in colour. Now add rice and saute it for ... - Dabeli
First boil potato and mash it by adding red chilly powder,garam masala powder, turmeric powder,chat masala, tamarind pulp,sugar,asafoetida and salt. Mix well and check the seasoning. Chop onion and coriander leaves finely. In a kadai heat butter and add potato mixture and add little water to cook for 4-5 min. Remove from kadai.mix chopped onion, ... - Aamras
Soak alphonso mangoes in water for 1 hour. After 1 hour press mangoes by fingers lightly. Remove the tip and skin of mangoes. Press and take out the pulp into a bowl. With the help of milk take out all the remaining pulp of the seeds. Mix both in the blender and blend till smooth. Add sugar and elaichi powder. Enjoy with hot puris. - Mango Milk Shake
Remove the skin of mango and collect the pulp. In pulp add sugar and 1 cup of milk. Mix above ingredients in mixer to make fine pulp. Now add remaining milk and elaichi powder. Mix well and keep in refrigerator to cool. While serving you may add mango pieces to decorate. - Bhogichi Bhaji
Peel the carrots and potatoes. Make small pieces of ghevada. Cut potato,brinjal and carrot into pieces. Remove green chana from the pods. Make fine paste of coriander leaves and green chilly. Roast groundnut and sesame and make powder. Now in a pan heat oil and add mustard seeds and cumin seeds. Allow to splutter then add turmeric powder. Add potatoes,carrots,green chana and ghevada. Fry for a min. then add green paste. Cover the pan and allow to ... - Vanila Ice Cream
Take 2 3/4 cup of milk in a pan add sugar and keep boiling. Add chinagrass and cornflour in cold 1/4 cup of milk and mix well. Add in hot milk stir and cook on low flame (cook untill thick). Remove from the heat and allow to cool. Add vanila essence and fresh cream.mix in mixture. Pour the mixture in aluminium tin and keep to set in refrigerator. When it will half set again mix in mixture and keep in refrigerator to set. - Apple Kheer
In a cup of warm milk mix the cornflour finely. In a another pan take milk,cornflour milk and sugar. Allow to boil on low flame for 20 min. Peel and grate the apples. Add immediately into boiling milk. Allow to cook for 4-5 min on low flame. Lastly add elaichi powder. Remove from heat. Garnish with kaju badam pista pieces. Apple kheer is ready to serve. - Potato Burfi
Boil potato and mash finely. Grate coconut. In a thick bottom pan mix mashed potato,coconut and sugar. Allow to cook on a low flame (appx. 45-50 min). When the mixture bacame thick remove from the gas. Add elaichi powder and mix well. Pour the mixture on greased platform. Roll out the mixture with roll pin to make 1 cm thick. Cut the pieces as shape as you want. Allow to cool.