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Snackshot van die dag: Cheese Doodles

Snackshot van die dag: Cheese Doodles


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Foto's van alle eet- en drinkgoed uit The Daily Meal

Kaasdoodles is sedert die laat 1950's 'n gunsteling vir versnaperinge.

Die redakteurs, bydraers en lesers van The Daily Meal kyk na baie goeie restaurante, feeste en maaltye. Daar is nie altyd genoeg tyd om 'n volledige oorsig van 'n restaurant te gee of in diepte te beskryf waarom 'n plek, die kos en die mense wat dit voorberei opmerklik is nie, so Snackshot of the Day doen wat die beste foto's is, vertrou op die prentjie om te doen die meeste praat.

Today's Snackshot is 'n bak met almal se gunsteling snack, kaas doodles. Die opgeblase, knapperige, effens gekrulde stukke verwerkte mielieproduk wat met 'kaas' besaai is, is onweerstaanbaar. As u gelukkig is, vind u dit as 'n gratis versnapering by u plaaslike kroeg. Kaas doodles, 'n handelsmerk wat spesifiek Cheez Doodles genoem word, is 'n produk van Wise Snacks en kom in verskillende geure soos braai, boerdery en wit Cheddar.

Lees meer oor The Daily Meal's Snackshot -funksie. Stuur 'n e -pos aan jbruce [by] thedailymeal.com, onderwerp: "Snackshots."

Volg The Daily Meal se fotoredakteur Jane Bruce op Twitter.


Gelukkige nasionale kaasdag-4 Junie!

Weet u waarom daar soms na 'n persoon verwys word as 'n “Big Wheel ” of “The Big Cheese? ” Dit beteken dat daardie persoon dit kan bekostig om die hele wiel kaas te koop! Ons sou dit nooit geweet het as dit nie vir die nasionale kaasdag was nie. Webwerwe bied hierdie soort inligting op hierdie spesiale dae, en ons almal baat daarby. (Die bietjie inligting is afkomstig van Kosse.)

National Cheese Day het sy eie Facebook -bladsy en#8211 (klik hier) met allerhande snaakse prente en skakels.

En video's:

Hier is 'n goeie opname wat hulle gedoen het:

Nasionale dae word almal gelys op nationaldaycalendar.com. Dit het in 2013 begin met die nasionale springmieliedag en nou is daar verby 1500 nasionale dae en weke en maande! Ons het deur die kalender gegaan en die dae gevind wat verband hou met kaas:


Ter plaatse: maak Taleggio en Strachitunt in Vedeseta, Italië

Taleggio is een van die kase wat jy haat of liefhet. Met sy sagte, taai tekstuur, stinkende geur en was-skil-geur, is ek vas in die kategorie liefde, liefde, liefde. En om dit te sien vervaardig in 'n outentieke alpiene suiwel, was hierdie week hoog op my taaklys terwyl ek in Italië was.

Simona, my toergids van Cellar Tours, het nie teleurgestel nie. Sy het 22 van ons op 'n bus gesit en ons ry op die steil, winderige paaie van die Valtaleggio-vallei in die Orobian Pre-Alpe. Twee uur later, 'n bietjie motorsiek, maar met ontsag vir die alpiene uitsig, arriveer ons in die afgeleë dorpie Vedeseta, die tuiste van die kaasmaker Arturo Locatelli se kaasfabriek, waar hy die dag klaar was met die produksie van 'n kaas waarvan ek nog nooit gehoor het nie: Strachitunt.

Simona het vir ons verduidelik dat die naam Strachitunt afkomstig is van die Bergamo -dialek vir “stracchino tondo, ” en word vervaardig met vol rou koeimelk met behulp van die ou metode om die aand wrongel in die laag te lê (algemeen bekend as “cold wrongel ” ) en die oggend wrongel (“hot wrongel ”). Ons het net betyds daar aangekom om te sien hoe Arturo 'n warm wrongel uit die bak gooi en bo -op die koue wrongel in ronde kaasvorms plaas:

Van daar af word dit toegelaat om op tafels te dreineer, en dit word in die loop van twee dae twee keer omgedraai, waarin dit so lyk:

Dit is moeilik om uit die prentjie te sien, maar Strachitunt is eintlik 'n bloukaas sonder enige blou vorm in die melk. Gedurende die minimum veroudering van 75 dae word gate in die wiele gemaak om die groei van vorm wat natuurlik in die kaas voorkom, aan te moedig. Dit ruik soos 'n bloukaas, lyk soos 'n bloukaas, smaak soos 'n bloukaas, alles sonder penicillium roqueforti of ander blou vorm. Dit het ook twee verskillende teksture as gevolg van die gelaagdheid van die wrongel. Voltooide wiele lyk so:

Strachitunt is een van die vele alpiene Italiaanse kase wat eeue lank gemaak is, maar in die 20ste eeu dan verwaarloos is. In net die afgelope 10 jaar het die kaas teruggekeer in sy tuisdorp Valtaleggio. Dit is beskikbaar in die Verenigde State deur Forever Cheese.

Nadat hy ons aan Strachitunt voorgestel het, het Arturo ook tyd gemaak om ons te vertel van die Taleggio -pleine wat hy die vorige dag gemaak het, en wat gereed was om te draai terwyl ons daar was. Hy het ons die rietjies wat op die bodem van die droogtafels van vlekvrye staal geplaas is, gewys om Taleggio sy beroemde skiltekstuur te gee. U kan ook die plastiekmerk sien wat onder die Taleggio geplaas word nadat dit gedraai is, wat soos volg in wiele van DOP Taleggio geplaas is:

Arturo stel een van slegs 'n paar roumelk Taleggios op die mark beskikbaar en maak twee of drie vate Taleggio per week. Elke vat, wat 1000 liter melk bevat, sal 72 vierkante Taleggio maak. Aangesien dit egter nog somer is en die koeie op hoë alpiene weivelde, of alpages, produseer hulle nie soveel melk as in die winter as hulle die hele dag in skure rondstaan ​​en hooi eet nie. Hy sal dus tot ongeveer November onderproduksie van Taleggio wees.

Al sy Arturo's Taleggio word gekoop en verouder deur die ambagsman vir kaasveroudering van casArrigoni, 'n paar kilometer van die berg af in die dorp Peghera. CasArrigoni is 'n derde-generasie kaasverouderingsfamilie, en eienaars Tina Arrigoni, haar dogter, Adele Ravasio, en neef, Cesare Brissoni, het ons 'n 2-uur lange toer en proe by die indrukwekkende moderne fasiliteit wat trots is op veroudering van kaas in die tradisionele manier om Taleggio in houtkaste te plaas wat bedek is met kaasdoeke. Hier is hoe die kaas lyk toe ons onder die doeke loer:

Soos dit volwasse word, word Taleggio verouder in vier verskillende opeenvolgende genesingskamers, elk teen 'n ander temperatuur en humiditeit. Elke vierkant word minstens een keer per week omgedraai en gewas, en elke week word die boks en doeke skoongemaak. Cesare het ons gewys hoe dit gedoen is.

CasArrigoni verouder sy Taleggio vir 50 dae om 'n maksimum geur en tekstuur te verkry. Die meeste industriële Taleggio word slegs 35 dae verouder. Taleggio wat na die Verenigde State uitgevoer word, word ongeveer 30 dae op 'n boot gesit, sodat dit binne 'n maand op die magiese ouderdom van 60 dae by die hawe aankom, en die minimum ouderdom van 'n roumelkkaas in die Verenigde State ingevoer kan word. Die mense van casArrigoni pak ook elke vierkant Taleggio saam.

Volgens wet moet vierkante van Taleggio tussen 2,2 en 2,4 kilogram weeg. Die Arrigoni -familie is vasbeslote om Taleggio slegs in 'n tradisionele aangeleentheid te verouder, en is trots op die produk wat dit op die mark bring.

Die ekonomie van hierdie vallei is gebaseer op Taleggio. Dit is belangrik dat ons hier bly en die kaas verouder waar dit gemaak word, het Adele gesê. Daarom dat ons nog steeds met die hand werk en elke stuk kaas persoonlik vir ons kliënte kies. lank in die Valtaleggio -vallei verouder.


9/4/2013 Kaaspizzadag

Sjoe, die somer is klaar, die herfs kom. Die weer was puik. Dit het verlede week koeler geword, wat nie sleg was nie. Ons het die naweek bekommerd geraak oor reën, maar het daaraan ontsnap. Die pienk phlox vervaag, en die nasturtiums het amper verby gegaan.
Ek het meer snybiet en radyse uit my tuintuin gekry. Ek kyk hoe 'n paar plante groei wat ek nie herken het nie. Hulle was eweredig oor mekaar, so ek het gedink ek sou hulle plant. Die notaboekie waar ek my plant in die lente aangeteken het, is diep in die begrawe woonkamer waar ek dit nie kon regkry nie. Uiteindelik blom dit. Dit was 'n pragtige wit blom met 'n pers keel. Ek het onthou dat okrablomme so lyk, en ek sou die moontlikheid nie ontken dat as ek 'n ses-pakkie okra sou sien nie, dit moontlik as 'n semi-sieraad aan die kant sou plant. Uiteindelik plaas ek 'n foto daarvan op Facebook en Sarah identifiseer dit as Datura/Jimson onkruid. Dit is giftig en eet dit nie! ”. Goed om te weet. Ek het hulle nou opgetrek. Ek vermoed dat die sade in die vuil was wat ek afgelewer het. Ek het dadelik ontdek dat dit vol lammers is. Ag wel.
Verlede week het ek Ellen Evert Hopman op my vertoning gehad, en sy het 'n boek genoem Invasive Plant Medicine: The Ecological Benefits and Healing Abilities of Invasives, ek kon 'n eksemplaar van Amazon kry en lees dit nou. Dit is redelik goed. Ek het my hele volwasse lewe gehaat met ornamentele bamboes, ook bekend as knotweed, maar dit blyk dat dit 'n effektiewe behandeling vir Lyme -siekte is. Daar is ook voordele van ander soos Loosestrife en Kudzu. Purple Loosestrife is veronderstel om beter te wees vir die oë as vir die oog, en die oog van Smoke het weer lelik geword, so ons probeer dit voordat ons hom na die veearts terugstuur. Ek was nie verbaas om verskeie distels op die lys te sien nie, maar ek was verbaas om wilde rose en weegbree te sien. Weegbree het ons doelbewus uit Europa oorgebring, en dit is die medisinale kruie nommer een! Ek neem aan dat as u wil hê dat u grasperk gras is, dit indringend lyk, maar ek wil eerder weegbree as gras hê.

Die herstelwerk en opknappings is redelik gedoen, verlede Vrydag was die laaste dag dat die ouens hier was. Don het poly op die toonbanke gesit, en Paul het my voetpedale op die wasbak aangebring. Die uitspraak is nog steeds duidelik of dit 'n goeie idee was of nie. Ek het gedink dit sou soos 'n stortkontrole wees- jy stel die hittekombinasie in en draai dan 'n skakelaar om te besluit of die water na die stortkop of die kraan van die bad gaan. Ongelukkig kan ons nie die pedaalkontrole omseil nie, dus om die wasbak of 'n pot water te vul, moet u op die pedaal bly (of 'n gewig daarop plaas), wat regtig ongemaklik is. Ons sal sien wat ons mettertyd meer doen. Wat ingaan, kan uitkom. Ek moet sê dat dit goed is om skottelgoed te was. Ek het baie daarvan gedoen terwyl ek die skottelgoed op die rakke gesit het.
Ek het 'n bietjie wiskunde gedoen- ek dink dat die rakke in die spens en porselein-kas saam ongeveer 190 lineêre voet bereik het en wat ons ingesit het, was 200- of miskien was dit andersom. Dit gaan in elk geval naby wees, en een van die resultate is dat ek, terwyl ek die rakke laai, ook kyk na wat ek bereid is om van#8221 ontslae te raak. Toe ons besig was om af te laai, was dit redelik duidelik dat drie bakke tupperware te veel is. Ek kan beslis van die bokante en onderkant ontslae raak sonder vennote, maar dit word 'n bietjie moeiliker as ek besluit hoeveel X benodig ek? Op 'n stadium het ons gereeld tien tot 'n dosyn mense gesit om te eet, nou gebeur dit net by Solstice. Ek het vroeër gekook vir geleenthede, 30 tertpanne (tien tafels en 'n ander tert vir elke gang) het sin gemaak, net soos verskeie potte van drie en vyf liter. Dit was dus nodig om vyf of ses identiese plastiekhouers van vyf tot twaalf koppies te hê. Nou? Nie soseer nie. Maar alhoewel ek dit nie gereeld gebruik nie, huiwer ek om my tert- en koekdraers net om dieselfde rede te gooi omdat ek nie van my verskillende kookspeelgoed en gadgets ontslae wil raak nie. Ek hou daarvan om dit af en toe te gebruik, en dit is nie maklik om dit te vervang nie.

Ek sal erken dat dit nogal lekker is om te besluit waar ek my mooi goed moet sit. Ek dink die opdiengeregte kry die rakke oor die kaste en die kook-, stoor- en skoonmaakgoed kan daaronder gaan. Dit is duidelik dat dinge wat u gryp, onderaan verskyn, en dat dinge wat minder gereeld gebruik word bo -op is, maar ook die boonste rak is groter, dus moet groter items daar boontoe kom. Ek het daaraan gedink om die rolletjies wrap, ens. In die asblikke te sit waarin ons dit vasgesteek het, maar aangesien Don 'n onderste vensterbank (maar geen rak) op die kaste gesit het, kan dit moeilik wees om dit in en uit te haal. My mees onlangse gedagte is om die kanne, slaaibakke en speserye in die eerste gedeelte te plaas. Ek verwag ook dat ek teen die einde moet kom en moet agterkom dat ek alles oor 'n voet moet skuif om iets in te pas by dinge in dieselfde kategorie.
Tans het ek 'n kategorie op die tafelblad- die dinge wat ek voel ek nie hoef te behou nie. Dit is makliker om die oulike herfsblare -stel borde te laat vaar as u kan sien dat daar al agt stelle borde op die rakke is. Dit maak dit beter om die tafel te dek, aangesien dit makliker sal wees om te kies watter eetgerei die beste by die kos pas. Maar ek loop die vraag raak- terwyl 'n mens soms blou (of rooi of groen) wil hê, hoeveel vase benodig jy? Hoeveel voetstukkoekborde? En wat om te doen met die geliefde stel geregte dat daar nog net vier oor is? Op watter stadium troef “dat my oumas ” troef “ was, waar gaan jy dit pas? ”.

Die naweek het iemand teruggekom om 'n ekstra laag poly op die toonbank te sit, want dit neem 'n dag om droog te word en ons was nie hier nie. Ons was by die Harpers Retreat SCA -geleentheid. Die tema hierdie jaar was SCA -geskiedenis, en toe ek praat oor watter klas ek kan leer, het Sheena baie opgewonde geraak oor wat ek in die beginjare van die SCA gesing het. Toe ek daar kom en begin praat, blyk dit te word beskryf as SCA-liedjies- nie presies wat ek voorberei het nie, maar mense hou daarvan. Ongelukkig was ek, soos so gereeld gebeur, besig om kopieë van die liedjies uit te druk terwyl die kinders die motor laai. Dit was dieselfde plek as verlede jaar met baie elegante boomryke paadjies (hulle noem dit paaie, en jy kan 'n motor langs hulle af druk deur die pad te loop). Die eienaars sê dat hulle van ons hou, maar hulle het die prys 'n duisend dollar verhoog en gesê dat as iemand met hul motor op die gras ry, ons die webwerf sal verloor. Goed, ek hoop iemand doen dit. Dit is ongelooflik ongerieflik. Ek verstaan ​​ook (ten minste sommige van) die hutte was vuil. Maar meestal het ek baie slegte herinneringe daaroor dat ek verlede jaar by die verdomde bome wou kom, en dan tussen hulle (hard aan die werk om die sleepwa nie om die beurt te haal nie). As gevolg van die beperking, het ons die ossewa saamgebring, sodat mense dit kon gebruik om hul tente en toerusting op die kampvuur te dra.

Ons het ook die nuwe tent vir die eerste geleentheid geneem. Ketil was 14 ’x16 ′, hierdie een is 16 ’x18 ′, en seuntjie, maak daardie 2 voet 'n verskil! Onthou dat die weervoorspelling elke dag van Vrydag tot Maandag reën voorspel het, en ons het Donderdag en Vrydag reën gehad. kook en hou al ons goed ook binne. Toe dit aand word, het Willow haar matras op die gebied van die verkoopstafels neergesit, terwyl ek en Kat ons s'n oor die rug gehardloop het, en omdat die weer aanhou, het ons eintlik ons ​​tafel gedek vir ontbyt en middagete. was wonderlik ruim. Willow kon 'n halssnoer op 'n tafel agter die verkoopstafels maak. Ons het ons doelwit bereik, altyd lekker.

Kat hardloop die goue sleutel op die stoep van een van die geboue. In teorie hoef sy nie die hele tyd daar te wees nie, maar dit lyk asof elke keer as sy vir middagete kom of om 'n ander rede, iemand kom hardloop om haar te help om iemand te help. So sy is nuttig! Sondag het haar posisie op die stoep haar 'n galery van die toernooie en die baan gegee. Terwyl Willow vir Kat gehelp het om die goue sleutel op te stel, het ek die tent opgerig met 'n wonderlike span vrywilligers. Brian en Trevor het my vertel van twee jong mans wat hulle graag by Stormgard wil aansluit, en ons sou hulle by GNEW ontmoet het as ons nie onderbreek het nie. Maar hulle het opgedaag terwyl ons besig was om uit te pak, en die sleepwa en bakkie vinnig afgelaai en ons toe gehelp om die nuwe tent op te sit en alles binne. (Destyds was ons nie seker dat reën nie op hande was nie.) Hulle name is Connor en Kevin, en as hulle binne 'n paar maande nog steeds so goed pas, kan hulle by Stormgard aansluit. Ek is bang dat ek te sterk geskrik word deur die aaklige verhale van nuwe lede gryp om net 'n huishouding in te bring sonder om deeglik na te dink en dat almal mekaar kan leer ken.
Ons is langs Thor ’s Hammer opgerig, so toe ons nie ons lantern se toue kon raaksien nie, kon ons net 'n paar by hom koop. Ons het ook meer van die “ wrywingshake ” wat aan tentpale hang, opgetel. Erik (ek het hom al jare Thor genoem, maar blykbaar is sy naam Erik, en hy is 'n afstammeling van Erik die Rooi), verdien dit vir slegs $ 7 elk, so ek kon die wat ons in die steek sak saam met Ketil, en sê vir Dierdre om dit te bewaar.
Domenico was die koopman-outokraat, en hy is aangemoedig om 'n middernag-waansin in die handelaarsgebied te hê, maar aangesien byna al die tente opspringers was en nie geskik was vir beligting nie, het dit nie gebeur nie. (Die hanglampe van Kate is natuurlik altyd mooi.) Ek sal erken dat as hulle lanterns in die boomgang kon hang, dit baie mooi sou gewees het, maar hulle sou dit nie gehad het nie. Ek is redelik seker dat ek 'n kas papierlanterns het (nie dat Chinese lanterns 'n SCA-periode is nie, maar die tegnologie is moontlik!), En ek het probeer onthou waar daar was, maar kon nie. Ons het vergeet om die vullisdrom vir die goue sleutel in te pak (wat dit redelik onmoontlik maak om dit uit te sit), en Kat se gordel met haar chatelaine, sak en omtrent alles. Gelukkig, en God seën Brian, kon ons hom bel en vang, en hy was bereid om onderweg na ons huis toe te gaan, die hangers op te tel by die skerm van Willow en die goed en dit saam te bring. Krisis afgeweer, dankie tog (en Brian)! En sodra ons gereed was om kos in ons te kry, het ons net ons beddens opgeblaas en neergestort. Hoe heerlik om horisontaal te wees!

Dit het gelyk asof die meeste klasse van een tyd na 'n ander verskuif is- 'n banierverfklas het die kunste-en-wetenskapsgebied oorgeneem, en ek het net my ou liedjies op die gras buite ons tent gehad. Ek dink my belangrikste punt was dat ons nie weet wat ons doen toe die SCA begin het nie. Baie van ons gunsteling liedjies, behalwe dié wat ons oor onsself gemaak het, was van volksangers soos Steeleye Span, of selfs die Clancy Brothers. Ek het gesing “The Quest ” en “Rimini ” (ons het BAIE Kipling gedoen!), En “Road of Kings ” (uit Robert Howard ’s Conan boeke), en die “Song van Golias &# 8221 van Silverlock, hoewel ek The Last Unicorn genoem het, dink ek nie dat ek moes sing nie toe ek 'n jong man was (nie seker nie). Ek het gepraat oor die Childe Ballads, en wetenskaplike besprekings van “Twa Corbies ” en “Three Ravens ”, en hoe ons probeer om ou liedjies te dateer, en die bron van “the Witch of the Westmerelands ”. Ek was van plan om by die Raven Banner en Song of the Shield Wall deur Peregrin Windrider en Malkin Gray uit te kom, want as iemand mooi musiek gaan skryf, moet die deuntjie gerespekteer word, maar ek het dit nie gedoen nie. Ek het meestal die korteres gedoen, insluitend die “ Twelve Days of Battle ” (as 'n voorbeeld van hoe 'n grap onbegryplik kan word as mense dit nie meer verstaan ​​nie- “The hele Herlathing ” vir die derde dag ). Ek het wel by “the Dark Horde Battle Song ” gekom en die “Ik is nie 'n Ninja Polka nie, maar nie “Catelan Vengence ”. Ek het 'n bietjie gedoen van “War is 'n Science ” van Pippin – my eerste optrede in die SCA (of miskien was dit “the Seven Deadly Virtues ” van Camelot.) Omdat daar soveel te dek was, het ek nie & #8217t sing al die liedjies regdeur. Dankie tog, een van die dames wat gekom het, onthou die deuntjie van “Chastity Belt ”- Ek kon net die melodie van die koor onthou, so ek kon die een met hulle deel. (Sy het ook saam met my die Steeleye Span ’s “The King ” gesing- dit het harmonie nodig.) Ek het gepraat oor liedere en ons vroeë soen-danse en die oorsprong van naeltjie-suurlemoene in die SCA. Ek het verder gegaan met verfilming en die liedjies wat ons geskiedenis van die SCA bewaar, en die verskillende liedjies wat daarop gemik is om mense verse te laat byvoeg- van die “Mongol verjaardagliedjie ” tot “Imperium Compound ”. Ek is bevrees dat die werkswinkel nogal ontsteld was, terwyl mense na die volgende klas gegaan het. Ek het ongeveer 160 bladsye songtekste laat druk, so dit is nie verbasend dat ek dit nie in een uur kon inpas nie.
Een wat ek nie kon bereik wat ek beplan het nie, was “ The Kitten Raid ”, maar dit is later gesing. Tydens die kooksgildevergadering Sondag stap Honor uit die gang. Ek was nogal verbaas omdat sy nou in Ohio woon, en ek het gedink dat sy my laat weet het of sy 'n reis hiernatoe maak. Sy was ook in swart met haar hare af, en ek moet erken dat ek 'n wonderlike boek gelees het oor dopplegangers en haal, so ek was nie seker dat sy regtig daar was nie. Sy was. Sy kom uit vir haar ma se tweede man se begrafnis. Sy was baie lief vir hom. Dit was op Saterdag en Sondag dat sy haar suster op die Manchester-lughawe moes aflaai, sodat sy gedink het sy kom nie so naby nie en kom nie by die geleentheid nie. Later sing sy die Kitten Raid vir mense, maar ek kon haar nie die woorde vir my neerskryf nie. Ek sal sê dat die deurloop van al die ou liedjies vir my nogal 'n moeilike rit was, en ek was nog half daar in die vroeë SCA.
Die fees was redelik goed. Ongelukkig is die kamp -eetsaal ontwerp vir kinders en ek het onthou hoe pynlik dit verlede jaar op die piekniektafels was, so ek het hierdie jaar my stoel ingeneem en gemaklik aan die einde van die tafel gaan sit. Ons het saam met Anne of the Fuzzy Hat en haar vriende gesit, en hulle was verheug om my as die geskenk van#8220grande dame ” te dien. Dit was ongelooflik warm, en ons het beurte gemaak om lug uit te sluip. Daar was baie kos, en dit was goed (alhoewel die gesnyde beesvleis ongelukkig 'n ongeval was, was dit die nadeel om vooraf die spyskaart te publiseer!). Een gereg waaroor ek nog steeds ambivalent is, was die spek- en sampioentert. Dit het lekker gesmaak, maar het nie behoorlik opgestel nie, so ek kon dit nie met die hand eet nie, soos 'n tert (volgens my mening). Ek kon nie die appelkose in die frikkadelle proe nie, maar ek dink dit is 'n goeie ding. Na ete was die bardic kompetisie. Beide Connor en Kevin het meegeding, en ek wou dit kyk, maar teen tien begin ek vervaag, hoe goed die musiek en verhale ook al was. My gunsteling (en daar was verskeie) was 'n verhaal van 'n dame wat voorheen in AnTir (Washington en Oregon) gewoon het en 'n ou storie daar aangebied het, maar sy het gedink dat ons nooit hier gehoor het nie. Dit was die verhaal van 'n jong eekhoring wat deur sy koning gevra is om in 'n oorlog te wees, maar wat opgeroep is om aan die oorlogspele van die National Guard deel te neem. (Dit het bekend begin klink.) Hy word een aand as 'n wag op die top van 'n onskaalbare krans aangewys, en loop langs sy pos woedend 'n stokkie wat hy opneem, en dink oor hoe hy 'n gebeurtenis kan wees, toe skielik kom een ​​van sy vyande oor die kant en tot sy verbasing val hy aan met nog 'n standaard SCA-vegstyl van hoë gehalte. (OK, dit klink BAIE bekend.) Hy was baie verbaas dat die ander man so goed was in hierdie esoteriese gevegstyl. Toe hulle later kon gesels, ontdek hy dat die man weet wat An Tir en die SCA is. En het vir hom gesê om hom nie in die verleentheid te stel nie, want hy was die Koning van die Weste. (OK, die deel was anders. Ek moet met Viz in aanraking kom en hom oor sy weergawe van dieselfde storie laat kyk- behalwe dat dit hy was wat die heuwel beklim het, en natuurlik het hy was nie die koning van die Weste nie.) Maar daar was ander lekker liedjies en verhale, en ek het lekker gekuier.
Terwyl die baron en barones (en die erfgenaam wat die genade genoem word) die volgende Bard of Stonemarche gekies het, kon ek my weergawe van Moonwolf ’s Ballad of Pennsic Four gee met my perspektief op hoe dinge gebeur het. Connor het 'n paar monoloë van Shakespere gedoen, en Kevin het 'n geloofwaardige, kortstondige toespraak gehou wat ek gedink het een was, maar teen 11 was ek opgewonde en baie bly om te ontdek toe ons inklim dat Willow vir ons beddens gemaak het.
Die volgende dag is daar baklei (op die gras tussen die Gold Key en Gate), en tot ons vreugde het ons eie Frostulf die Rapier-kampioenskap gewen- hy sal die volgende jaar die rapier-kampioen vir die Baron (ess) wees. Hy is beslis fotogenies. Ek was baie skaam. Ek was besig om Shannon, sy dame, te verras omdat sy nie graag rompe wou dra nie, en ek het haar gevoelens seergemaak, wat veral hartseer was omdat sy vir my 'n groot hoop pragtige tamaties en komkommers uit haar tuin bring. Soos die kinders sê, ek is nie goed in humor nie, en ek voel vreeslik daaroor.

Die geveg is gevolg deur die hof. Ek het weer gemors. Ek het nie bygehou watter toekennings ek verdien het nie. Ek weet dat Megan en Morgan vir Ælfwine en ek die spesiale Order of the Foundation Stone gegee het, maar Stonemarche het hoekstene, keystones, meulstene en 'n klomp ander klippe, en ek weet nie watter een is nie, of as ek een het . (Ek sal dit vir Aine moet vra.) 'N Paar jaar gelede is ek die beginsel van iets met 'n lamp gemaak, maar ek kon nie onthou wat dit genoem is nie. Hulle het die Orde van die Lamp van Apollo gevra, maar ek was redelik seker dat daar geen Apollo in die naam was nie- totdat Harold vir my gesê het dat dit die naam is wat eintlik die College of Arms geslaag het, en ja, dit was my bevel. Oeps. 'N Mens moet regtig tred hou.
Ek haat dit om te erken, maar my Middeleeuse skoene is nie so goed vir my voete as wat ek wil nie, en wat daarmee gepaard gaan en baie ronddwaal, was my voete teen Sondagaand weer seer. Ek het baie wonderlike gesprekke gevoer (ons het 'n uur in die oggend met Harold gesels oor musiek en die college of heralds), maar toe Willow op die internet kyk en sê dat storms teen sononder inkom, het ons daaraan gedink om nat doek in te pak, en besluit om die Sondagaand bardic oor te slaan. Weereens het vrywilligers ons met 'n ongelooflike spoed gehelp en 'n lieflike dame het selfs aangebied om die ossewa huis toe te neem sodat mense dit Maandag kon pak.
Maandag het ons dadelik aan die werk gespring. Ek het die skottelgoed wat op die eetkamertafel was, in die spens begin skuif, terwyl Willow uitgegaan het om vag vir haar herfsseisoen te kry (insluitend twee huidige kommissies). In die aand, omdat die tafel skoon was, kon sy haar komberse begin uitsny. Sy het waarskynlik vroeër begin as die tafel nie in skottelgoed begrawe was nie. Om dit skoon te maak, was die meeste wasgoed- as ek kan, gaan ek deure met glasvoorkant op die kaste kry om die stof daarop te verminder. Ek dink nie as mense twee stelle skottelgoed het nie, het hulle hierdie probleem, maar as u 14 stelle het#8230. laat ons net sê ek word oortuig dat ek nie soveel nodig het nie.

Gisteroggend het Willow 'n afspraak met die Endodontist in Keene gehad vir 'n wortelkanaal. Wortelkanale is deesdae blykbaar iets vir spesialiste. Aangesien haar afspraak nege was en een vroeg kom vir papierwerk, en Keene 'n uur weg was, moes ons om 7:30 vertrek. Yuck. Sy het TWEE wortelkanale gehad (en sal nou krone nodig hê), en het eers na die middag losgekom. Hulle het haar anti-biotika, narkose, en arnika teen die swelling gegee, en daarna het sy persepsies gegee vir Naproxen teen swelling en kodien teen pyn, maar dit was redelik goed. Sy neem meer arnika en vitamien C om die swelling te verminder, en sê tot dusver dat die ergste deel die X -strale was. Hulle moes een voor, een tydens en een daarna doen, en die kartonskyframe sny altyd in die smaak. Die endodontis het ook 'n nuwe apparaat- 'n rubber wig wat haar mond oop hou, waarvan sy baie hou. Ek het saamgegaan as sy nie in staat was om self terug te ry nie. Dit gaan goed met haar, maar ons dink dit is die moeite werd om 'n back-up te maak. Sy voel goed genoeg om by die JoAnne -winkel in Keene te stop vir meer materiaal.
Nou maak ons ​​gereed vir die eerste van die Pagan Pride Days. Moet my show gaan doen- vanaand Ghosts! bel 619 639 4606 8-9 oostelike daglig!

Tchipakkan
Aangesien Rosh Hashana pas begin het, het ek Joodse spreekwoorde vir my aanhaling:
Wat u nie met u oë sien nie, bedink u nie met u mond nie.
U kan die wind nie beheer nie, maar u kan u seile aanpas.
'N Held is iemand wat sy mond kan hou as hy reg is.

Jiddiese spreekwoorde
Shana Tova U ’Metuka!

Stormgard die nuutste weergawe:


Ek gebruik vars tiemie, want dit pas baie goed met gerookte cheddar. Vir verskillende variasies van hierdie Easy Cheese Scones, probeer egter om:

U kan ook droë kruie gebruik, maar u moet die hoeveelheid aanpas. Gewoonlik gebruik jy minder droë kruie as vars kruie aangesien die geur in droë kruie meer gekonsentreerd is.

Hoe om flakey scones te maak

Ek is mal oor hierdie tegniek en gebruik dit elke keer as ek flakes wil maak.

Sodra die deeg gemeng is, druk dit effens plat, vou die deeg halfpad na u toe, druk dit effens met u hande plat, beweeg die deeg kwart om en vou weer. Herhaal 10 keer. Dit sal die skyfies effens flakkerig maak.

U skep eintlik lae deur die deeg plat te druk en dit dan in die helfte te vou, en dan herhaaldelik te herhaal.

Kan jy Easy Cheese Scones maak sonder 'n voedselverwerker?

Ja jy kan. Jy kan 'n vurk gebruik om die botter en roomkaas in die meel te druk. U kan selfs u hande gebruik as u wil, maar ek persoonlik verkies om 'n deegmes te gebruik om koue botter en meel te kombineer. voedselverwerker.

As u 'n voedselverwerker het, is dit baie makliker om hierdie Cheese Scones te maak. Jy kan selfs al jou kase in die voedselverwerker rasper!

Hierdie Cheese Scones was heerlik in die oggend of as 'n peuselhappie, en ek sweer, ek het gekreun toe ek my laaste skons gehad het met my eerste soet, kaneeloog en romerige Pumpkin Spice Latte. Die kombinasie van sout kaasgeur en soet pampoen was plofbaar in my mond.


Occelli Testun al Barolo

Beide dig en skerp terselfdertyd as dit saam met die skil geëet word. 'N Vars druiwe -soetigheid maak vooraf plek vir die diep donker skaapagtige onderlyf wat onder die oppervlak skuil.

Vinnige feite

Land van oorsprong: Italië
Melktipe/behandeling: Rou skape/koei/bok
Rennet tipe: Dier

Die smaak ervaring

Testun al Barolo toon, net soos die ander Testuns, tyd en plek aan. Al Barolo dien as 'n momentopname van 'n spesifieke punt in die seisoen wanneer die verhouding tussen melk korrek is en die druiwe oes aan die gang is. Die druiwemos wat deur die Barolo -wynmaakproses agtergelaat word, word in die skil gedruk om vog te behou en die geur van die kaas by te voeg. Die moet oorweldig, maar op 'n goeie manier: die effek is soet en bedwelmend vir die tong.

Die storie

Testun al Barolo, miskien die vriendelikste van Beppino se Gran Riserva -reeks, is warm, soet en uitnodigend. Dit het 'n jonger, skerper smaak as dié van sy kastaiingbruin of whisky -familielede. Beppino Occelli, wat oorspronklik 'met botter gefokus' was, het die bedryf in 1976 betree en maak tans 'n paar van die wêreld se mees outentieke kase wat die streek Cuneo in die Italiaanse Alpe verteenwoordig. Sy Testuns bring hulde aan 'n baie ou, rustieke manier van kaasmaak wat gebruik maak van verskillende melkverhoudings en 'res' van ander soorte voedselproduksie.

Gebruikswenke

Bedien met Sweet Abbruzze Wors en 'n super skerp witwyn vir 'n bietjie warm druiwe-op-druiwe-aksie.


Nasionale Kaasbaldag Datum in die huidige jaar: 17 April 2021

Het u geweet dat kaasbal na twee verskillende produkte verwys? Maak nie saak wat in jou gedagtes opkom nie, dit is Nasionale Kaasbaldag, that falls annually on April 17.

Crunchy and bright cheese puffs in the shape of balls will turn your fingers orange. This snack is similar to the cheese doodles. It is manufactured by extruding heated corn dough through a form of particular shape. You can serve cheeseballs on National Cheeseball Day to celebrate the holiday.

The other version of cheeseball is what you make for parties as an appetizer. This is a soft cheese spread in a shape of ball, served with crackers. Traditional cheeseball appetizers can include different ingredients, like cheddar cheese, cream cheese, pepper, garlic, salt, nuts. Gourmet versions of cheesballs call for blue cheese, sherry, pineapple, olives and even smoked salmon.

You can celebrate National Cheeseball Day in two different ways. Invite your friends over a snack party with puffed cheeseballs or serve your own gourmet cheeseball as a great dinner appetizer.


Sweet and Spicy Valentine's Day Cheese Board

Sometimes, Valentine's day is synonymous with last minute stops at the corner pharmacy for a box of chocolates and an oversized stuffed bear. With a little bit of planning though, the day can be full of thoughtfulness, gratitude and love. What better way to show your special someone you care than by spending quality time together, making something delicious, in the comfort of your own home.

Step 1: Choose your board

Slate, marble, and wood boards make a beautiful and natural stage for your star ingredients. If we had to choose our favorite, we would lean towards a nice slate board simply because you can write on them. Labels can help guide your culinary experience.

Step 2: Choose your cheese

Where to begin?! Cheese offers us limitless flavors, textures, colors and aromas. We suggest heading over to your local cheese monger. If you happen to be fortunate enough to have a cheese shop in your area like Orman’s Cheese Shop like we have here in Charlotte, this should be your first stop. These experts will help guide you in the right direction. If the supermarket is your only option, worry not. Just head to the cheese department at your local grocer and ask the cheese monger for his/her advice.

For expert status, you may want to choose one cheese from each of the following categories:

Aged (example: Aged Cheddar, Goat Gouda)

Soft: (example: Feta, Camembert, Brie, or Mozzarella)

Firm: (example: Manchego, Parmesan, Parmigiano-Reggiano.)

Blue: (example: Gorgonzola Dolce, Valdeón, Stilton.)

Step 3: Choose your toppings and spreads

While a good cheese is delicious on it’s own, the correct pairing can make the tasting experience truly special. Olives, nuts, jams, and fruit all make beautiful accompaniments but we are a little biased to the ones below…

Step 4: Choose your vehicle

Hou dit eenvoudig. You don’t want anything to overshadow your cheese. We suggest a fresh baked baguette, crackers, sliced apple, cauliflower, broccoli, and carrots. Anything with a nice snappy crunch would be a good start.

Die moontlikhede is eindeloos! Share your creations on Instagram and Facebook with #CheeseformyHoney and tag @CloisterHoney!

For more pairing ideas, head over to The Little Epicurean. Photo credit goes to: Savor Style Co - @savor_style


March 5th – National Cheese Doodle Day

Cheese doodles stand out among the crowd of chips and crackers. There’s really nothing quite like them. Because they’re puffed and cheesy, the lightness of the texture and the flavor creates a winning combination. Now, you’re probably wondering, “what craft can you possibly create with cheese doodles?” Well my friends, there are actually quite a few! But the best one we found is Cheese Doodle Carrots. With Easter around the corner, these are a unique basket treat that is sure to please. Unfortunately, we couldn’t find a cheese doodle cookie recipe (probably for the best), but we found something close enough. An effortless and fun twist on the classic shortbread – a delicious savory shortbread cookie. These Thyme and Cheddar Cheese Cookie Crisps look just as amazing as they sound! They are great as a party appetizer or even for your cheese board.


What is National Bagel Day?

National Bagel Day is January 29. Bagels have a history that is richer than your favorite cream cheese spread! These rounds of dough can be found just about anywhere: breakfast joints, coffee shops, supermarkets, or even your kitchen pantry. In fact, 2018 saw more than 354 million bagels sold.

When Marcellus Gilmore Edson first patented peanut butter in 1884, he probably didn’t realize it would become a taste sensation that would sweep the nation. Whether you go crunchy or smooth, on January 28 we put down our cell phones and pick up our spreading knives to celebrate National Peanut Butter Day.

It was love at first bite. You may come in many forms: layered, molten, bunt, fluffy, mousse-y, decadent, frosted… …but we love you all the same. You’re the reason we know what happiness tastes like. Your special day may only come once a year on January 27th, but you’re also the reason we know how to REALLY celebrate a birthday or a sweet valentine. We would make ourselves sick over you. We would steal the last piece for you. We’d even lick the bowl for you. But no matter what, we’ll keep coming back for you.

Thank you always for your chocolaty, decadent goodness.

All the Chocolate Cake Lovers of the World

January 23, 2020

Three weeks into January is National Pie Day. Need an excuse to indulge since you’ve been so good with your diet resolutions? Yeah, we thought so. You’re in luck! National Pie Day, brought to you by the American Pie Council, is on January 23 and a wonderful reminder of America’s pie heritage and expression of the country’s love affair with pies. (I can taste the chocolate cream already!)

November 21, 2019

Today is National Gingerbread day. No confection symbolizes the holidays quite like gingerbread in its many forms, from edible houses to candy-studded gingerbread men to spiced loaves of cake-like bread. In Medieval England, the term gingerbread simply meant ‘preserved ginger’ and wasn’t applied to the desserts we are familiar with until the 15th century. The term is now broadly used to describe any type of sweet treat that combines ginger with honey, treacle or molasses. Ginger root was first cultivated in ancient China, where it was commonly used as a medical treatment. From there it spread to Europe via the Silk Road. During the Middle Ages it was favored as a spice for its ability to disguise the taste of preserved meats. Henry VIII is said to have used a ginger concoction in hopes of building a resistance to the plague. Even today we use ginger as an effective remedy for nausea and other stomach ailments. In Sanskrit the root was known as srigavera, which translates to ‘root shaped like a horn’ – a fitting name for ginger’s unusual appearance.

November 12, 2019

Today is National Pizza with the Works Except Anchovies day. In other words, it is Creative Pizza day excluding anchovies. Pizza With The Works Except Anchovies Day came into existence from pure common sense. There’s a lot of people out there who will, foolishly and naively, choose to order their pizza with ‘the works’, never thinking for a moment that there’s a madman out there perfectly willing and capable of putting anchovies on a poor innocent pizza. The horror. Let’s ask one question first, though, where the heck did this crazy idea of putting anchovies on a pizza come from, to begin with? It certainly doesn’t seem like anything a sane person would do to their pizza, so where is patient zero for this insanity? Near as we can tell it came from the Ancient Romans who first offered up a fermented fish topping known as Garum for their flat-breads. They were offered as a kind of nostalgia back in the early days of pizza, and from there on they just kinda stuck around and never quite went away. Storing them is cheap, even though only about 50 out of every 18,000 customers actually order them on their pizzas.

October 28, 2019

Today is National Chocolate day. The history of chocolate goes back 2,500 years. Aztecs loved their newly discovered liquid chocolate to the extent that they believed Quetzalcoatl, the god of wisdom, literally bestowed it upon them. Cacao seeds acted as a form of currency. And this was back in the “bitter” chocolate days — before they added sugar! Once chocolate turned sweet — in 16th-century Europe — the masses caught on and turned chocolate into a powerhouse treat. Several present-day chocolate companies began operations in the 19th and early 20th centuries. Cadbury started in England by 1868. Milton S. Hershey, 25 years later, purchased chocolate processing equipment at the World’s Columbian Exposition in Chicago. He started the company by producing chocolate-coated caramels. Nestlé, dating back to the 1860s, has grown into one of the largest food conglomerates in the world. Today there’s a move toward dark chocolate since it contains far less sugar. Ghana, Ecuador, and the Ivory Coast, all near the equator, have ideal climates for cacao trees and produce some of the world’s best chocolate. It’s best to look for dark chocolate from those regions.

October 24, 2019

Today is National Bologna day. Bologna is a lunchtime favorite for sandwich lovers across the country. Although this American sausage is spelled bologna, it is commonly pronounced “baloney.” In some parts of the country it is also referred to as “jumbo.” Bologna can be made with beef, pork, chicken, or turkey. It is cooked and smoked with a wonderful bouquet of spices that add to its delicious flavor. There are many different variations including German bologna and Kosher bologna. Did you know that Americans eat 800 million pounds of bologna annually? Add a slice or two to your sandwich today to celebrate National Bologna Day!

September 27, 2019

Today is National Chocolate Milk day. Most of us know that chocolate milk comes from brown cows but some people believe that chocolate milk was a man-made beverage. “According to the National History Museum in Britain”, chocolate milk was created in Jamaica by an Irish botanist named Sir Hans Sloane. While in Jamaica in the early 1700s, Sloane was given cocoa to drink, but he did not care for the taste. In an attempt to improve it, milk was added and chocolate milk was born – or at least according to the National History Museum in Britain. Cocoa has been around since the 1500s so it is possible a version of chocolate milk was invented before Sloane tried it out in Jamaica but history suggests Sloane carried the torch and brought chocolate milk to the masses.

September 26, 2019

Today is National Pancake day. Pancakes have been around for centuries as a favorite staple in many cultures’ diets. They began over 30,000 years ago during the Stone Age. Researchers have found pancakes in the stomach of Otzi the Iceman, human remains dating back 5,300 years. In ancient Greece and Rome, pancakes were made from wheat flour, olive oil, honey, and curdled milk. Ancient Greek poets, Cratinus and Magnes wrote about pancakes in their poetry. Shakespeare even mentions them in his famous plays. During the English Renaissance pancakes were flavored with spices, rosewater, sherry, and apples. The name “pancake” started during the 15th century but became standard in 19th century America. Previously, they were called Indian cakes, hoe cakes, johnnycakes, journey cakes, buckwheat cakes, buckwheats, griddle cakes, and flapjacks. Early American pancakes were made with buckwheat or cornmeal. Thomas Jefferson loved them so much he sent a special recipe to his home town from the White House

September 25, 2019

Today is National Food Service Workers day. Today, we salute the men and women who provide and make our food. Today, we salute our lunch ladies. So let’s take a moment to reflect on the nearly 15 million people who work in restaurants. From the dishwashers and waiters, to the chefs and the hosts, a restaurant team depends on every member to function. Chefs may get the most attention, but ask any chef who the most important team member is and he/she will usually say: the dishwasher. Without that valuable service, a kitchen devolves into chaos pretty quickly. Today we want to recognize and thank each of the people that participates in the complex dance that is restaurant work. We know them well, as a large part of our business is delivering products to fine restaurants across the country. Every day of the week, our trucks are out at dawn to deliver the ingredients that chefs need for service that afternoon and evening.

September 24, 2019

Today is National Cherries Jubilee day. Cherries Jubilee was created by Auguste Escoffier, the prominent French chef and writer who, as the first prominent chef to cook for the public rather than in private homes, took restaurant fare to new heights. After spending the first half of his career in Paris and Lucerne, he relocated to London to take charge of the Savoy Hotel kitchen. Among his innovations was offering items a la carte, reorganizing the professional kitchen for maximum efficiency, and argued that kitchen workers should receive medical benefits and pensions. His major work, Le Guide Culinaire, published in 1903, is still consulted by chefs today. Cherries Jubilee became wildly popular in fancy restaurants and hit its peak in the 1950s and ‘60s, and adventurous home cooks wowed their friends by making it the spectacular finish for dinner parties. By the end of the 1960s, the dish had become over-exposed and something of a cliché, and fell out of favor.

September 23, 2019

Today is National White Chocolate day. When most people think of chocolate, they think of the rich brown sultry color of milk or dark chocolate. But during the process of making chocolate, there’s a point when two magical options are available, the rich dark chestnut of traditional chocolate, or the pure white angelic path that is the way of White Chocolate. White Chocolate Day is the perfect opportunity to learn about the origins of this delicious treat, and take a walk on the light side of culinary decadence. Despite its long history, for many years the confection we know as “white chocolate” was not officially chocolate at all. White chocolate does not contain cocoa solids—one of the main ingredients in traditional chocolate. In 2004, ten years after chocolate manufacturers filed the first petition, the FDA finally relaxed its definition of “chocolate” and accepted white chocolate into the family. According to the regulations, true white chocolate must contain at least 20% cocoa butter, 14% total milk solids, 3.5% milk fat, and less than 63% sugar.

September 20, 2019

Today is National Punch day. Though it’s mainly known as a non-alcoholic beverage today, punch was invented as a beer alternative in the 17th century by men working the ships for the British East India Company. These men were accomplished drinkers, throwing back an allotment of 10 pints of beer per ship-man per day. But when the ships reached the warmer waters of the Indian Ocean, the beer held in cargo bays grew rancid and flat. Once the boats reached the shore, sailors created new drinks out of the ingredients indigenous to their destinations: rum, citrus and spices. The sailors brought punch back to Britain and soon the drink became a party staple, spreading even as far as the American colonies. Massive punch bowls were ubiquitous at gatherings in the summer months: the founding fathers drank 76 of them at the celebration following the signing of the Declaration of Independence. It’s around this time that the first mention of non-alcoholic punches appears.

September 19, 2019

Today is National Butterscotch Pudding day. Butterscotch is traced back to Doncaster, a town in Yorkshire, England, where the word was first recorded. It is often credited to Samuel Parkinson, a confectioner who began making it as a hard candy in 1817. Tins of the treat even had the royal seal of approval. There’s no clear origin to the confection’s name. Although the logic behind the butter’ part of the name is obvious, the ‘scotch’ part is more mysterious. Some say it comes from the word scorched, since the sugar is heated to an extremely high temperature. Another theory links ‘scotch’ to its Scottish origins.

September 18, 2019

Today is National Cheeseburger day. In the 1926 Lionel Sternberger is reputed to have invented the cheeseburger. The experimenting 16 year old fry cook at The Rite Spot in Pasadena, California added American cheese to a sizzling hamburger. In 1928 O’Dell’s restaurant menu in Los Angeles listed a chili cheeseburger for 25 cents. Of course there are other claims. Kaelin’s Restaurant in Louisville, Kentucky, said it invented the cheeseburger in 1934. Louis Ballast of the Humpty Dumpty Drive-In in Denver, Colorado trademarked the cheeseburger in 1935, but Steak ‘n Shake claims its founder applied for that trademark in the 1930s also. The truth is, people all over the world probably “invented” the cheeseburger: fry cooks, stay-at-home moms, chefs, butchers,… the sandwich is so iconic that almost every restaurant has a version. It doesn’t really matter who invented the cheeseburger, I don’t care what the name on the restaurant is, all I care about is the taste and how I feel when I first bite in.

September 17, 2019

Today is National Apple Dumpling day. With fall fast approaching, this food holiday comes at the height of apple harvests. Peeled and cored apples are typically placed on a pastry. Then, cinnamon and sugar are sprinkled over the top. The dough is folded around the apple creating a dumpling and baked until tender. The flavor is similar to an apple pie. Apple dumplings are believed to be native to the northeastern United States, around Pennsylvania. Often found among the delicious Amish recipes, it is frequently eaten as a breakfast item. However, they are also regularly eaten as a dessert and sometimes served with ice cream. Not only do these pastry taste and smell like fall, but they look like it, too. First, the bright apples in their many colors come into our kitchens by the baskets and boxes full. Then we season them with warm-colored spices. Finally, when the pastry comes out of the oven filling a home with that delicious fragrance, it presents with a gorgeous golden crust.

September 16, 2019

Today is National Cinnamon Raisin Bread day. On September 16th, National Cinnamon Raisin Bread Day warms the home and the heart with delicious goodness. In bakeries across the country, we request cinnamon raisin bread more often than many others. Naturally sweet, the aroma created from baking this bread will make anyone’s mouth water. Cinnamon raisin bread toasts nicely and pairs well with several toppings. Homemade apple butter, cream cheese or sliced pears bring this baked good to a whole new level. Eat it for breakfast or snack. Another delicious way to use cinnamon raisin bread is by making French toast. Whisk up eggs, milk, vanilla and nutmeg in a bowl. Dip the bread in the batter and let it soak up the egg mixture. Fry each piece on a hot griddle. Serve with fresh fruit and maple syrup and your morning will start off amazingly! The same idea can be applied to an egg bake, too. When prepared ahead, egg bakes made with cinnamon raisin bread easily feed a large family or guests for the weekend.

September 13, 2019

Today is National Peanut Day. The peanut, while grown in tropical and subtropical regions throughout the world, is native to the Western Hemisphere. It probably originated in South America and spread throughout the New World as Spanish explorers discovered the peanut’s versatility. When the Spaniards returned to Europe, peanuts went with them. Later, traders were responsible for spreading peanuts to Asia and Africa. The peanut made its way back to North America on sailing ships carrying slaves in the 1700’s. Although there were some commercial peanut farms in the U.S. during the 1700’s and 1800’s, peanuts were not grown extensively. Also associated with the expansion of the peanut industry is the research conducted by George Washington Carver at Tuskegee Institute in Alabama at the turn of the twentieth century. The U.S. government instituted agricultural support programs in the early 1900’s to promote the production of important food crops, including peanuts. Today, the production of peanuts is overseen by the U.S. Department of Agriculture under the auspices of farm legislation adopted by the U.S. Congress in 2002.

September 12, 2019

Today is National Chocolate Milkshake day. Milkshakes were an alcoholic whiskey drink that has been described as a “…sturdy, healthful eggnog type of drink, with eggs, whiskey, etc., served as a tonic as well as a treat”. By 1900, the term milkshake referred to “wholesome drinks made with chocolate, strawberry, or vanilla syrups.” The milkshake made it into the mainstream when in 1922 a Walgreen’s employee in Chicago, Ivar “Pop” Coulson, took an old-fashioned malted milk (milk, chocolate, and malt) and added two scoops of ice cream, creating a drink which became popular at a surprising rate, soon becoming a high-demand drink for young adults around the country. Nowadays we are lucky that we can a good milkshake. Just like the smoothie there are a countless number of flavors when it comes to milkshakes.

September 11, 2019

Today is National Hot Cross Buns day. A traditional hot cross bun is a spiced, yeasted bun. It is traditionally made with raisins or currants and is marked with a cross on top. The cross is usually piped using a flour and water paste but can also be made from shortcrust pastry. For Christians, the cross represents the crucifixion of Jesus. The spices inside the buns symbolize the spices put on the body of Jesus after he died. The buns are best served hot, hence how they received their name. Butter is optional depending on personal tastes. There are many theories on the origin of the bun. One theory dates back to the 14th century when an Anglican monk baked the buns at St Albans Abbey and called them the ‘Alban Bun’. He then distributed them to the poor on Good Friday. They soon gained popularity around England and became a symbol of the Easter weekend.

September 10, 2019

Today is National Hot Dog day. The hot dog is the quintessential summer food: cheap, tasty, great for grills and forgiving of even the most inexperienced backyard cooks. But who made the first hot dog? Historians believe that its origins can be traced all the way back to era of the notorious Roman emperor Nero, whose cook, Gaius, may have linked the first sausages. In Roman times, it was customary to starve pigs for one week before the slaughter. Gaius was watching over his kitchen when he realized that one pig had been brought out fully roasted, but somehow not cleaned. He stuck a knife into the belly to see if the roast was edible, and out popped the intestines: empty because of the starvation diet, and puffed from the heat. He stuffed the intestines with ground game meats mixed with spices and wheat, and the sausage was created.

September 9, 2019

Today is National “I Love Food” day. When it comes to delicious food holidays, Sept. 9 takes the cake….and the ice cream….and the fries….and the juicy steak…..and the pasta! If you are a foodie – go grab your fork. It’s National I Love Food Day, an annual occasion that celebrates one of life’s most enjoyable pleasures – food! Whether you have a hankering for something sweet to eat, love to try new things, are a tried-and-true meat-and-potatoes kind of person, are a strict vegetarian or somewhere in-between, food is a large part of our everyday lives. Regardless of our culture or where we live, food is usually front-and-center at all sorts of gatherings – from family reunions, picnics, holiday celebrations and festive parties to bridal showers, weddings and funerals.

September 6, 2019

Today is National Coffee Ice Cream day. The cool and creamy result of our morning java in a refreshing dessert magnifies the celebration. While not everyone drinks coffee, some like the flavor in desserts. So this day may interest even those who don’t wake up to the smell of freshly brewed coffee in the morning. Besides, when caffeine finds its way into a frozen, creamy blend, it’s nearly irresistible. Coffee ice cream has been around for many years. In 1869, coffee ice cream was used in a parfait. One recipe appeared in a 1919 cookbook for an Egg Coffee, consisting of cream, crushed ice and coffee syrup. Although it’s true that vanilla is still the most popular ice cream, people love the deep flavor of coffee ice cream in the summer. Adding egg yolks yields a richer texture than Early American ice-cream recipes could produce. Use the best dark-roast beans you can find for superior flavor.

September 5, 2019

Today is National Cheese Pizza day. Where else but in Italy, where pizza is a classic Italian dish. The history begins in antiquity, when various ancient cultures produced basic flat-breads with several toppings. A precursor of pizza was probably the foccacia, a flat bread known to the Romans as panis focacius, to which toppings were then added. Modern pizza developed in Naples when tomato was added to the focaccia in the late 18th century. Die woord pizza was first documented in 997 A.D. in Gaeta and successively in different parts of Central and Southern Italy. Pizza was mainly eaten in Italy and by emigrants from there. This changed after World War II, when Allied troops stationed in Italy came to enjoy pizza along with other Italian foods. Pizza first made its appearance in the United States with the arrival of Italian immigrants in the late 19th century and was popular among large Italian populations in New York City, Chicago, Philadelphia, Trenton and St. Louis. In the late 19th century, pizza was introduced by peddlers who walked up and down the streets with a metal washtub of pizzas on their heads, selling their pizzas at two cents a slice. It was not long until small cafes and groceries began offering pizzas to their Italian-American communities.

September 4, 2019

Today is National Macadamia Nut day. The nut originated in Australia where there first macadamia tree was planted. Macadamia nuts became popular for their sweet and rich flavor. They were most useful to “sugar barons” or people who owned sugar businesses, which helped Australia’s start of the sugar industry. Macadamia nuts then spread throughout the world from California to Africa, but once when the nuts reached Hawaii, that is when the industry took off. Ernest Van Tassel, an entrepreneur, began the Hawai’i Macadamia Nut Company, which planted the nuts commercially in 1921 and began processing the nuts in 1934. It wasn’t until the late-1940’s that some major players of Hawaii’s “Big Five” companies, who dominated Hawaii’s economy through sugar production, started to take notice of the macadamia nut game. In 1946, Castle & Cooke, renowned as owners of the Dole Pineapple Company, planted their first orchard, which would later produce the macadamia nuts of Mauna Loa Macadamia Nut Corp. Soon after, C. Brewer and Co. Ltd. began investing in macadamia orchards, and would later buy Castle & Cooke’s orchard in 1976, at which point they started marketing under the well-known Mauna Loa brand. Today, 90% of the world’s macadamia nuts are harvested in Hawaii.

September 3, 2019

Today is National Grilled Cheese day. The sandwich dates back to the early 1900s, where the French put cheese on top of bread. We’ve all heard the expression “This is the best thing since sliced bread.” In 1928, Otto Frederick Rohwedder invented a bread slicer that made distributing bread easy and affordable. Shortly before, in 1914, James L. Kraft, more commonly known to start Kraft Foods, came up with a revolutionary process that pasteurized cheese so it wouldn’t spoil. Throughout the 20th century, people added different ingredients to the grilled cheese: Ham, bacon, onions, tomatoes, and even a mixture of cheeses such as a five-cheese grilled cheese. The sandwich became more popular when it was served to soldiers in World War II as a quick meal. It was described as “American cheese filling sandwiches” which was usually served open-faced and consisted of one slice of bread topped with grated cheese. People then started coating the outside of the bread with butter and seared in on a griddle so the bread would become brown and crispy.

August 29, 2019

Today is National Chop Suey day. It is a form of American-Chinese cuisine. This dish consists of meat, whether that be chicken, pork, beef, or shrimp, eggs, and cooked along with bean sprouts, celery, and cabbage and finished with a starched sauce on top of fried rice. Chop Suey was widely believed to be invented in the United States by Chinese immigrants. The dish became more widespread throughout the country and some restaurants sprung up just because of the dish. One Chinese traveler, L iang Qichao, said the dish was being served by American-Chinese restaurateurs but was not eaten by the Native Chinese because the cooking technique was “really awful.” Nevertheless, it has gotten better. If cooked properly, the dish tastes wonderful and has become a prominent part of Chinese culture in American society.

August 28, 2019

Today is National Cherry Turnover day. A very common dish in American culture. Most people have never heard of turnovers they are little pastries which are made by folding a piece of dough over the sweet or savory ingredient that is used and baked like a pie. In other words, they are pocket pies or pie sandwiches, very small and very easy to make yourself. The first recorded instance of a turnover was back in 1440. They were created as a response by bakers who, by law, could not make cakes. Instead, they created pies, one of those being the turnover. Since invented, they have never gone out of style and being enjoyed by millions everyday.


Kyk die video: How to make cheese doodles from corn. Lifehacks #Shorts