The Mole has now had five seasons of its Australian version, with the latter two taking place overseas in New Caledonia and New Zealand respectively. It is a reality television program with a twist. Not only does it not contain a public vote, but one of the 'contestents' on the show is trying to do everything in his or her power to prevent the others from winning the money on offer. It is up to the real contestents to work out who this person is, and the one who knows the least about their identity, as calculated through a computer quiz, is eliminated from the show. But who is this traitor? Who is the saboteur? Who is the mole? The Mole was hosted by actor Grant Bowler for the first four seasons. However, he was unable to host the fifth season, and The Great Outdoors presenter Tom Williams was brought in as host. There is a rumoured sixth season that may go into production, that may s...
Runtime: 60 minutes
The Mole - Mole sauce - Netflix
Mole (, Spanish pronunciation: [ˈmole]; from Nahuatl mōlli, “sauce”) is a traditional sauce originally used in Mexican cuisine, as well as for dishes based on these sauces. Outside Mexico, it often refers specifically to mole poblano. In contemporary Mexico, the term is used for a number of sauces, some quite dissimilar, including black, red/colorado, yellow, green, almendrado, de olla, huaxmole, guacamole and pipián. Generally, a mole sauce contains a fruit, chili pepper, nut and such spices as black pepper, cinnamon, cumin, and chocolate.
The Mole - Preparation and consumption - Netflix
The resulting powder or paste is mixed with water, or more often broth, and simmered until it is pungent and very thick. It is most often prepared in a cazuela ([kaˈswela]) or a thick heavy clay cauldron and stirred almost constantly to prevent burning. The thickness of the sauce has prompted some, such as Mexican-food authority Patricia Quintana, to claim it is too substantial to be called a sauce. However, like a sauce, it is always served over something and never eaten alone. Mole poblano is most traditionally served with turkey, but it and many others are also served with chicken, pork, or other meats (such as lamb). A number of mole powders and pastes can be prepared ahead of time and sold, such as mole poblano, mole negro, and mole colorado. Many markets in Mexico sell mole pastes and powders in packages or by the kilogram. These mole mixes are heavy with a strong odor, so much so that security agents at the Mexico City airport once admitted that mole can register a positive when they check for explosives. Prepared mole sauce will keep for about three days in the refrigerator and it freezes well. The paste will keep six months in the refrigerator and about a year in the freezer. Leftover sauce is often used for the making of tamales and enchiladas (often called enmoladas) or over eggs at brunch. The term mole is most often associated with thick, dark, brownish-red sauces, but the term is really more general than that. Mole can be anything from dark and thick to soup-like and bright green, with red, yellow and black moles each claiming fans in different regions.
All mole preparations begin with one or more types of chili pepper. The classic moles of Central Mexico and Oaxaca, such as mole poblano and mole negro, include two or more of the following types of chili pepper: ancho, pasilla, mulato and chipotle. Other ingredients can include black pepper, achiote, guaje (Leucaena leucocephala), cumin, cloves, anise, tomatoes, tomatillos, garlic, sesame seeds, dried fruit, herbs like Piper Auritum or hoja santa , also known as hierba santa , and many other ingredients. Mole poblano has an average of 20 ingredients; mole almendrado has an average of 26, and Oaxacan moles can have over 30. Chocolate, if used, is added at the end of cooking. According to Rick Bayless, the ingredients of mole can be grouped into five distinct classes: chiles, sour (tomatillos), sweet (dried fruits and sugar), spices, and thickeners (nuts and tortillas). The ingredients are roasted and ground into a fine powder or paste. This roasting and grinding process is extremely laborious and takes at least a day to accomplish by hand. Traditionally, this work was shared by several generations of women in the family, but after the arrival of electric mills, it became more common to take the ingredients to be ground. Many families have their own varieties of mole passed down for generations, with their preparation reserved for special events in large batches.
The Mole - References - Netflix