Posts tagged “first steel plow

National Cherry Cobbler Day

Posted on May 17, 2013

National Cherry Cobbler Day

Five Food Finds about Cobbler

  • A cobbler is a deep dish (casserole or soufflé dish) fruit pie (peach is most common) with only a top biscuit dough crust.
  • Fruit cobblers can be made with almost any fruit, singly or in combination.
  • The cobbler takes its name from the biscuit dough crust on top – it is rough looking or ‘cobbled.’   It originated in the U.S. sometime in the early to mid 19th century.
  • A Cobbler is also a drink, which probably predates the fruit cobbler pie.
  • A cobbler usually consisted of whiskey or rum with fruit juice and/or sugar, garnished with mint and/or citrus.

Today’s Food History

on this day in…

1733 England passes the Molasses Act, putting high tariffs on rum and molasses imported to the colonies from anyplace other than Britain and its possessions.

1803 John Hawkins & Richard French patent a Reaping Machine.

1838 R.I.P. Charles Maurice de Talleyrand-Perigord. Charles Maurice de Talleyrand-Perigord, known simply as Talleyrand, French statesman, diplomat and grand gourmet, called the ‘first fork of France.’ He served at the top levels of French governments for almost 50 years. During this time his chefs included Bouchee, Careme, and Avice. Many culinary preparations have been created or named for him.

1886 R.I.P. John Deere. Inventor and manufacturer, he developed the first steel plow in the 1830s, and founded John Deere & Company in 1868.

1967 Tennessee repealed its 1925 law making it illegal to teach evolution in public schools.

1985 The largest salmon, a Chinook salmon, caught with rod and reel weighed over 97 pounds and was caught in Alaska.

1986 ‘Chicken Song’ by Spitting Image hit #1 in UK.

1992 R.I.P. Lawrence Welk, champagne music-maker.

Some Material Used from with Permission.

National Crepe Suzette Day

Posted on May 6, 2013

National Crepe Suzette Day

Five Food Finds about Crepe Suzette

  • The most common way to make Crêpe Suzette is to pour liqueur (usually Grand Marnier) over a freshly-cooked crêpe with sugar and light it.
  • This will make the alcohol in the liqueur evaporate, resulting in a fairly thick, caramelised sauce. In a restaurant, a Crêpe Suzette is often prepared in a chafing dish in full view of the guests.
  • The origin of the dish and its name is somewhat disputed. One claim is that the dish was created out of a mistake made by a fourteen year-old assistant waiter Henri Charpentier in 1895 at the Maitre at Monte Carlo’s Café de Paris. He was preparing a dessert for the Prince of Wales, the future King Edward VII of the United Kingdom, whose guests included a beautiful French girl named Suzette.
  • Different sources (like the Larousse Gastronomique) however doubt that Charpentier was serving the prince instead of the head waiter because he would have been too young.
  • The other claim states Crêpes Suzette was named in honor of French actress Suzanne Reichenberg (1853–1924), who worked professionally under the name Suzette.

Today’s Food History

on this day in…

  • 1806 Chapin Aaron Harris was born. He was cofounder of the first dental school in the world, the Baltimore College of Dental Surgery.
  • 1833 John Deere developed the first steel plow.
  • 1851 John Gorrie patented an ice making machine, the first U.S. patent for a mechanical refrigerator.
  • 1862 RIP Henry David Thoreau, American author, philosopher, and naturalist. Author of ‘Walden; or, Life in the Woods.’
  • 1898 Daniel Gerber of baby food fame was born.
  • 1905 Toots Shor, restaurateur was born.
  • 1940 John Steinbeck receives the Pulitzer Prize for his novel ‘The Grapes of Wrath.’
  • 1959 Icelandic gunboats fired on British trawlers during their ‘Cod War’ over fishing rights


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