Posts from the “Encyclopedia” Category

Celebrate National Pepper Month!

Posted on November 3, 2017

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November is National Pepper Month!

#NationalPepperMonth


Today’s post is about Pepper, the spice.

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Pepper, the spice:

  • Pepper is the top selling spice in America
  • As long as your ground pepper and peppercorns are kept dry they can be usable indefinitely.
  • Pepper comes in many colors: green, black, red & white but all comes from the same plant, the color is related to how ripe it is and how it has been processed
  • Pepper is a vine native to India.
  • It has been used in cooking for over 3000 years!
  • Pepper traders originated the original spice routes from India to Europe.
  • Pepper gets its kick from the component peperine


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February 17 is Café au Lait Day

Posted on February 17, 2015

myvirtualcoffeehouse.com

myvirtualcoffeehouse.com

Here are today’s five thing to know about Café au Lait:

  1. In Europe, “café au lait” stems from the same continental tradition as “café con leche” in Spain,
  2. In Poland it is referred to as “kawa biała” (“white coffee”)
  3. In Germany it is referred to as “Milchkaffee” (“milk coffee”)
  4. In The Netherlands “koffie verkeerd” (“incorrect coffee”)
  5. In the French-speaking areas of Switzerland, a popular variation is the “café renversé” (“reverse coffee”), made by using the milk as a base and adding espresso, in reversal of the normal method of making a “café au lait”.

Daily Quote:

“True Love is a hard nut to crack, but it has the sweetest kernel.”~Spanish Proverb

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Today’s Pinterest Board : Foodimentary

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Today’s Food History

  • 1665 Rudolph Jacob Camerarius was born. A German botanist, he showed the existence of sexes in plants, and identified the stamen and pistil as the male and female organs.
  • 1876 Canned sardines went on sale in the U.S. for the first time. They were packed in oil.
  • (Some sources say 1873).
  • 1889 H.L. Hunt, the pioneering Texas oil millionaire (Hunt Oil Company) was born. He carried a brown bag lunch to his office each day and considered himself as ‘just plain folks.’
  • 1958‘Sugartime’ by the McGuire Sister topped the charts.
  • 2002 New regulations to go into effect this year require German pig farmers to spend at least 20 seconds every day with each pig, 10 seconds in the morning and 10 seconds in the afternoon. I do not know about what regulations there might be for spending time with German cows, sheep, chickens and other farm animals.
  • 2008 The USDA announced the largest beef recall of 143 million pounds of frozen beef from a California slaughterhouse.

 

A History of Frozen Food

Posted on March 7, 2014

Clarence Birdseye invented, developed, and commercialized a method for quick-freezing food products in convenient packages and without altering the original taste. “Frosted foods” were sold to the public for the first time in 1930 in Springfield, Massachusetts, under the tradename Birds Eye Frosted Foods®. While Clarence Birdseye has become a household name, his process has evolved into a multi-billion dollar industry.

Fruits and vegetables chosen for fresh produces isles are usually picked before they ripen, which gives them less time to reach higher amounts of vitamins and minerals. The appearance of ‘ripening’ still occurs, but this produce will never have the same nutritive value as if they had been allowed to fully ripen on the plant.

Clarence Birdseye was born in 1886 in Brooklyn, New York A taxidermist by trade, but a chef at heart, Clarence Birdseye wished his family could have fresh food all year. After observing the people of the Arctic preserving fresh fish and meat in barrels of sea water quickly frozen by the arctic temperatures, he concluded that it was the rapid freezing in the extremely low temperatures that made food retain freshness when thawed and cooked months later.

In 1923, with an investment of $7 for an electric fan, buckets of brine, and cakes of ice, Clarence Birdseye invented and later perfected a system of packing fresh food into waxed cardboard boxes and flash-freezing under high pressure.  The Goldman-Sachs Trading Corporation and the Postum Company (later the General Foods Corporation) bought Clarence Birdseye’s patents and trademarks in 1929 for $22 million. The first quick-frozen vegetables, fruits, seafoods, and meat.

Clarence Birdseye turned his attention to other interests and invented an infrared heat lamp, a spotlight for store window displays, a harpoon for marking whales, then established companies to market his products.

Nutritional Five Food Finds about Frozen Food

  • Fruits and vegetables tend to be frozen at their peak ripeness, a time when they have the most nutrients.
  • Pumpkins and tomatoes lose little nutritional value during the freezing process.
  • When shopping for frozen foods, choose those marked with the USDA ‘U.S. Fancy’ shield.  Vegetables of this standard tend to be more nutrient-rich than the lower grades ‘U.S. No. 1’ or ‘U.S. No. 2.’
  • Steaming or microwaving (instead of boiling) frozen foods minimizes the loss of vitamins & nutrients.
  • Frozen produce sales have climbed faster than fresh produce sales over the past five years.

 

Origins of the Margarita

Posted on February 22, 2014

 

 Origins of the Margarita
 
 
  The following are perhaps the most commonly repeated tales of the creator of the margarita cocktail:
 
1.Sammy Cruz, 1948
According to the promotional flyer for the legendary Balinese Room in Galveston, Texas, head bartender Santos Cruz created the Margarita for singer Peggy (Margaret) Lee in 1948.
 
2. The Balinese Room was opened in 1941 and was Texas’s finest nightclub with A/C, casino gambling, superb food and drinks, and stellar entertainment until the Texas Rangers finally shut it down in 1957.
 
3. Barman “Willie” from Mexico City, 1934 in the employ of the Melguizo Family Marguerite Hemery lived in the Rio Grande Valley since the 1930s and went to a restaurant in Matamoros called Los Dos Republicas. She was friends with the owner and, as the story goes, his bartender composed a special drink for her.
Danny Negrete, 1936
 
4. According to Salvador Negrete, the son of Daniel Negrete, the family story goes that Daniel opened a bar at the Garci Crispo hotel with his brother, David. The day before David’s marriage, Daniel presented the margarita as a wedding present to Margarita, his sister-in-law. It was a combination of one-third Triple Sec, one-third tequila and one-third squeezed Mexican lime juice. The drink was not blended and was served with hand-crushed ice.
 
5. Enrique Bastate Gutierrez, early 1940s
Gutierrez, who lived in Tijuana, Mexico, boasted to have created the Margarita as a homage to actress Rita Hayworth, whose real name was Margarita Cansino. Other versions of the story claim the Margarita was indeed named after the actress, but in the 1930s, before she adopted her screen name. As a teenager, Margarita Cansino worked as a dancer at the Foreign Club, in Tijuana, where she supposedly inspired a bartender.
 
 
 
 
 

Mysteries of the Raisin

Posted on April 30, 2012

Did you know? Raisins are typically sun-dried, but may also be water-dipped, or dehydrated. “Golden raisins” are made from sultanas, treated with sulfur dioxide (SO2), and flame-dried to give them their characteristic color. Raisin varieties depend on the type of grape used, and are made in a variety of sizes and colors including green, black, blue, purple, and yellow. Seedless varieties include the sultana (also known as Thompson Seedless in the USA) and Flame grapes. A particular variety of seedless grape, the Black Corinth, is also sun-dried to produce Zante currants, miniature raisins that are much darker in color and have a tart, tangy flavor. Several varieties of raisins are produced in Asia and, in the West, are only available at ethnic specialty grocers.…

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