Posts tagged “food finds

National Candy Day

Posted on November 4, 2013

5 Food Finds about Candy

National Candy Day

Five Food Finds about Candy

  • The first chocolate eggs were made in Europe in the early 19th century and remain among the most popular treats associated with Easter.
  • The celebration of Halloween started in the United States as an autumn harvest festival. In pioneer days, some Americans celebrated Halloween with com-popping parties, taffy pulls and hayrides.
  • In the late nineteenth century, with the large influx of Irish immigrants into the U.S., Halloween became associated with ghosts, goblins and witches.
  • The winter holidays represent the biggest boxed chocolate selling season.
  • Ninety percent of parents admit to sneaking goodies from their kids’ Halloween trick-or-treat bags.

Today’s Food History

on this day in…

1873 Anthony Iske was issued a patent for a meat slicing machine. It worked much like a mandoline, with a frame to hold the meat while sliding it against the blade.
1879 James and John Ritty invented the first cash register. They came up with the idea to prevent bartenders from stealing at the Pony House Restaurant in Dayton, Ohio.
1879 African-American inventor, Thomas Elkins received a patent for a refrigerating machine, which could be used to cool food (or even human corpses according to the patent application).
1923 Alfred Heineken was born. Grandson of Gerard Adriaan Heineken, the founder of Heineken Brewery. He was president of the company from 1964 to 1989.

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.…

Know your shrimp!

Posted on April 29, 2012

Did you know?  All shrimp were not created equal.  Here are a few tips on telling the good from the bad. Shrimp are marketed and commercialised with several issues in mind. Most shrimp are sold frozen and marketed based on their categorisation of presentation, grading, color, and uniformity. The main forms of presentation are head on shell on (HOSO), shell on (SO or “green headless shrimp”), peeled tail on (PTO), peeled undeveined (PUD), peeled and deveined (P&D), and butterfly tail on (BTTY-TO). Sometimes a letter ‘F’ is placed in front of these abbreviation for the presentation in order to state that the shrimp comes from a farm (example: FSO – farmed, shell on). European and Asian markets prefer the HOSO presentation (which is a…

Food Finds about Zucchini

Posted on April 25, 2012

Did you know that a Zucchini is little more than an Italian squash?  It didn’t reach great popularity in the United States until after the name was changed from “Italian squash” to “Zucchini”. Food Finds about Zucchini The zucchini naturally grows to about a meter in length, but is usually harvested before it reaches this size. In culinary terms, the Zucchini is treated as a vegetable.  Botanically however, it is a fruit.  The Zucchini is the swollen ovary of the plant it comes from. Zucchini grows on a vine, not underground as the carrot does. Despite being Italian in origin, the Zucchini’s ancestors are American. “Zucca” is the Italian word for squash and “zucchina” is its diminutive (carrying a meaning like “little squash”), becoming…

Food Finds about Pineapples

Posted on April 20, 2012

Food Finds about Pineapples Pineapple skin, core, and ends are used in the making of alcohol, vinegar, and animal feed. Each pineapple plant produces just one pineapple per year! Unripened pineapples taste terrible and are poisonous to humans, causing irritation of the throat and having a powerful laxative effect. Pineapples can take up to two years to reach their full size (20lbs), so generally people pick and eat them before they are done maturing. Standing a pineapple upside down (leaf on bottom) will cause it to ripen much faster. Pineapple juice is a diuretic, and it has also been used to induce labor. The Bromelain enzyme in pineapples breaks down proteins. This means that you can use pineapple or pineapple juice as a meat tenderiser.…


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