Haz Ahora – miercoles / jueves el 19/20 de febrero 2014

1. HazAhora – miercoles / jueves el 19/20 de febrero 2014 Sit in your group. Keep your materials with you. Answer the Do Now Qs below alone on a piece of paper that you will give me at the end of class. • Tegustaprobar (to try) nuevascomidas? • Tegustaprobarnuevasbebidas? • Are you usually open to trying new foods? • What interesting (and / or foreign) foods have you already eaten / tried? • What can you learn about yourself from trying food from another country? Number off 1-4. Student #1 – put the rice in the pitcher, go to the bathroom & rinse the rice, come back to class with the rice, pitcher and about 1 inch of H2O in the pitcher. When you return, finish the DO NOW!

2. Yopuedo… • Aprendercomohacer la horchata y aprender de lascomidas del mundohispano-hablante Agenda: • Do Now / collect homework – trade & grade • Citizenship • La Horchata – history • Las comidas del mundohispano-hablante • Horchata recipe & making! • Calle 8 en Miami (if time)

3. In Spain, horchata is usually referred to as orxatade xufa (horchata de chufa), made from tigernuts, water, and sugar. Originally from Valencia, the idea of making horchata from tigernuts comes from the period of Muslim presence in Valencia (from the eighth to thirteenth centuries). • It is served ice cold as a natural refreshment in the summer, often served with fartons. Tigernuthorchata is also used in place of milk by the lactose intolerant. In Latin America, horchatavaries in taste across Latin America. The flavor of each is unique to its country of origin. • While in some countries the drink is usually tan and "milky", some recipes call for milk, and others do not. Other ingredients often include sugar, cinnamon, and vanilla. Though horchata was once typically homemade, it is now available in both ready-to-drink (shelf-stable or refrigerated) and powdered form in grocery stores. Horchata, together with tamarindo and jamaica, are the three typical drink flavors of Mexicanaguasfrescas. • In Guatemala, horchata is made of rice, sometimes with vanilla and always with cinnamon. • The horchata found in the south of Honduras and in El Salvador is primarily made from morro seeds, not rice. Other common ingredients include ground cocoa, cinnamon, sesame seeds, nutmeg, tigernuts and vanilla. Other nuts that may also be used include peanuts, almonds and cashews. Because of these ingredients, the horchata is usually strained before serving. • In Nicaragua and Honduras, horchata refers to the drink known as semilla de jicaro, made from the jicaro seeds ground with rice and spices. The drink is made with cold milk and sugar, and is very popular nationally. Recently, Nicaragua has begun exporting this product, primarily to the United States.

4. In Puerto Rico, horchata is called horchata de ajonjolí and made with ground sesame seeds. Water is boiled with sugar, vanilla, and cinnamon sticks. When done the water is poured over the ground sesame seeds and left over night. The water is then squeezed through a cheese cloth; when done evaporated milk or milk is added. Some recipes call for added ground rice, ground almonds, coconut milk, allspice and rum. Horchata with barley and lime zest is also popular, but mainly in homes. • In Venezuela, horchata is made with sesame seeds, water and sugar in the western area, Zulia. There is also chicha, made with rice flour, milk and sugar. The alcoholic variant is called chichaandina which is made with fermented corn flour. • In Ecuador, horchata is a clear red infusion of 18 herbs, and is most famous in the province of Loja.

5. Las comidas del mundohispano-hablante • Escribe 1-30 en la hoja de papel del Do Now. • Debes responder a todas las preguntas! • La presentacion repita. Tienes un minuto y treinta segundas para cada “slide”. • In your notes, write down the names and ingredients of the new foods you learn about on each slide. Add the new words to your notes too. You will need this info for your h/w.

6. Receta de Agua de Horchata After about 10 mins of soaking: • Students #1 & 2 – add soaked rice & water to blender. Add cinnamon stick and 1.5 tsp. vanilla. Blend. Drain the liquid through the strainer into a pitcher. • Students #3 & 4 – Return rice to blender. Add sweetened condensed milk (approx. ½ – ¾ can) & about 2 cups water & blend again. Strain into pitcher again and put the pitcher of horchata in your group area and clean up:

7. Clean Up Procedure • Student #1 - Discard rice into trash can & clean strainer in the rinse bucket. Dry and put the strainer with your group • Student #2 - Clean the blender in the rinse bucket. Make sure all rice is out and put back in place. • Student #3 - Wipe up blender work area for next group. Make sure rag isn’t yucky. • Student #4 – Clean up materials (rice, milk, etc.) from work area and refill water pitcher if needed in baño across the hall. • Once all clean up has occurred, sit down, pour the horchata and enjoy (add ice &/or sweetened milk as needed). Clean up any spills that happen in your area and continue answering Comida questions until all are finished.