Today's Miami Herald features a story about what may soon be the peak of the mojito's popularity. The muddled mix of lime, mint, rum, sugar and soda was recently added to the menus at TGI Friday's and it'll soon show up in the new Miami Vice, the Herald reports. A huge marketing push from Bacardi is partially to thank. Sadly, another sign of the mojito's rise to stardom is the increase in pre-made mojito mixes. It seems to me that these sort of defeat the purpose of the drink, as the on-the-spot blending of its fresh ingredients are really what makes it so refreshing. Those of you already passing up mojitos for caipirinhas can give yourselves a pat on the back though, as the Herald reports that the similar Brazilian cocktail will be the next big thing. Somewhere, at a TGI Friday's, someone is probably ordering a mo-gee-to right now...Posts with tag herald
Mojitos? Popular? Really?
Today's Miami Herald features a story about what may soon be the peak of the mojito's popularity. The muddled mix of lime, mint, rum, sugar and soda was recently added to the menus at TGI Friday's and it'll soon show up in the new Miami Vice, the Herald reports. A huge marketing push from Bacardi is partially to thank. Sadly, another sign of the mojito's rise to stardom is the increase in pre-made mojito mixes. It seems to me that these sort of defeat the purpose of the drink, as the on-the-spot blending of its fresh ingredients are really what makes it so refreshing. Those of you already passing up mojitos for caipirinhas can give yourselves a pat on the back though, as the Herald reports that the similar Brazilian cocktail will be the next big thing. Somewhere, at a TGI Friday's, someone is probably ordering a mo-gee-to right now...The art of banana ripening
Not to be confused with art made from ripening bananas, the Miami Herald recently ran an interesting profile on Pat Foster (right), the director of ripening for Chiquita in Port Everglades, Florida. As the shipments of bananas (400 tons a week) come in, Foster decides how the fruit should be ripened using ethylene, a gas that also occurs naturally as fruit ripens. According to the article, Foster has to consider not only the weather and production patterns in the countries where the bananas are grown, but also the buying habits of the customers to whom they're being shipped. Hispanic customers in some areas by fruit more frequently, so it must be closer to ripe. Other customers might only make it to the store once a week, so they want greener bananas. Foster has apparently been working with bananas for 40 years and has trained other ripeners all over the country. [Photo: Jared Lazarus/Miami Herald]
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