|
Home |Recipes | About Us | Contact Us | Join The Project
FOOD HISTORY
Want to know how the potato chip got started? How about the
origins of the Pretzel? Contributors to this project post the
history of classic or popular dishes or supply link addresses
to sites where this information may be found. If you know the
history of a classic dish or if you want to know the origin
of some of our modern foods, this is the place.contact
us
The
Twinkie
Beef
Wellington
The
History of Thanksgiving
The
History of Stollen
The
History of the French Fry
The History of Chocolate
The History of the Pretzel
The History of the Bagel
Did ST. Patrick eat Corned Beef and Cabbage?
Some Background on Sourdough.
The Cornish Pasty
The Philadelphia Cheese Steak Sandwhich
Some True Grit on Grits!
Food History Links
Rochester's Scientific American Page
1853, at a restaurant in Saratoga Springs, New York, an accident created the potato chip. Learn all about it here! FritoLay's Website
out all about the origin of the pretzel here! Home of Fifties Boulevard
memories of the Fifties fill you with nostalgia? Then this is the site for you! Lots of nice pictures of the ads and fashions. Recipes off some of the grocery items you might remember. Origin of Southern Food
a very interesting read on the history and development of one of America's greatest cuisines, Cajun and Creole cooking, visit this informative page. FritoLay's Website
about Elmer Doolin, who started Fritos corn chips in 1932, and the beginning of the Lay Potato Chip company.
Some Background on Sourdough.
by Chef Cookie Soles
I would like to share a bit of research I came across
recently concerning "Sourdough". What originally caught my eye was an
analysis of laboratory tests. They say that Sourdough contains the
greatest amount of protein for it's weight and size of any comparable
food. "Hmm" I thought "just how does that come about when it's
ingredients are all carbohydrates?" Apparently a wild yeast forms in
the fermentation process of the starter. At that stage, a starch food is
turned into a protein dynamo food.
Recipe for sourdough starter
1. Boil potatoes with the jackets on until they fall apart.
2.lift out the skins and mash potatoes in the water making a puree.
cool and save 2 cups of the puree adding it to 2 cups of flour and 2
Tbs. of sugar.
Beat it smooth, then leave loosely covered in a warm place to start
fermentation. Usually there is a good effervescent action within a week.
To replenish your starter, add flour, water and a pinch of sugar. Leave
it to work.
To make sourdough bread;
Use 2cups of starter,
1 cup warm potato water,
1/4 cup sugar,
3 tbs. oil,
112 tsp. salt,
5 cups of flour,
Make a soft sponge mixing the starter, sugar, water, and oil. Add the flour. Set
in a warm place till doubled in bulk.
Add remainder of flour to make a
dough that is easy to handle.
Knead to a smooth and elastic texture.
Place in a greased bowl. Cover and let rise to double in bulk.
Knead down and
let rise again.
Bench and bake for 10 min. at 500 F.
Then 45 mm at 400F.
A few hints for your starter.
1. If it separates, (water forming on top) stir well and add flour to make
a smooth batter again.
2. Leave a cup of starter to renew.
3. Add equal amounts of flour and water the night before to replenish
your starter.
4. Sugar is used to boost the enzymes, not to sweeten. Too much sugar
will make it rubbery. Use Soda to
sweeten.
5. Cover sourdough pot lightly...do not seal
6. Sour dough can be kept in the fridge when not needed. It takes at
least a day at room temperature though, to start working again.
7. Sourdough reacts best at 68-77 degrees F
8. Do not use metal pots or spoons with sourdough. Wood or crockery are
recommended as best.
"Sourdough" has also been called Chuck wagon bread, Cellar biscuits
Yeast dough, Spook bread, Saurteig in Germany and in Africa they use the
wild yeast and call it "Most".
I found this little bit of trivia interesting. In Alaska during the gold
rush, Dogs and mules were fed a diet of sourdough. I often wondered
'what they fed the beasts when they were on the trail in winter.
Sourdough also came in handy 'when old timers had to tan hides. They
rubbed it into the skin, fur side down till soft and dry.
Some claim there starters to the fame of originating in the old country
or from the Klondike era. Recently a sum of $600.00 American was paid by
a restaurant desiring the authenticity of Alaskan sourdough from the
gold rush days.
Some Background On Cornish Pasties
For a recipe click,
Here
Rather than to heap criticism on myself for misstating something on this often controversial little meat pie, I will send you to some wonderful links that will give you a lot of colorful background.
Cornish 1
Cornish 2
Tne skinny on the
Philadelphia Steak Sandwhich
Here is a great link with some background
on the
The Foods Of Philadelphia
Here is a truly great recipe and more
background on the
Philadelphia Cheese Steak
Here is a great link with some background
on what is a GRIT?
THE HISTORY OF THE BAGEL
The term bagel comes from the Austrian word “beugal”
,which means Stirrup! A 17 th century
Polish king who was a great horseman
drove the Turks from the gates of Vienna
And his baker created this “uneven”
circular bread to resemble a stirup
and celebrate the victory .
Hey ,
This is just a start! For more on
the history of bagels grab one of
these chewy delights and explore some
good links to bagel history. For the
complete Bagel experience , from making
your own animated bagel, to bagel
history
click on to Brenda Bagel
For
more history click
HERE
THE
HISTORY OF THE PRETZEL
Pretzels...
The Worlds Oldest Snack Historians claim
the first pretzels were made back in
610 A.D., when monks in southern France
offered them as a reward to children
for learning their prayers . Originally
called "pretiola" (little reward), the
name evolved into "bretzel" when the
baked snack became popular in Austria
and Germany. It was the immigrants from
these countries who brought the "bretzel"
to our shores during the 1800's, later
becoming known as the "pretzel". The
first commercial pretzel bakery was
established in the town of Lititz in
Lancaster County, Pennsylvania by Julius
Sturgis in 1861. The modern age of pretzel
making began in 1935 when the Reading
Pretzel Machinery Company first introduced
the automatic pretzel twisting machine.
Prior to that, most commercial pretzels
were actually shaped by a cracker-cutting
machine, then placed on baking pans
and put into the baking ovens by hand.
This innovation made pretzels available
to people in all parts of the country,
and helped the fledgling industry grow...
Source: Snack Food Association
LINKS
TO PRETZEL HISTORY
LINKS
TO PRETZEL HISTORY
Here is a must-see site. It’s a picture
tour of an old fashioned Pennsylvania
Dutch Pretzel Factory The pictures
automatically load themselves onto
the computer.
Martins
Pretzels
This
is from the oldest pretzel factory
in the United States.
Sturgis
Pretzels
The
History of Thanksgiving
This
is a wonderful site that explains
the History of Thanksgiving.
Plimouth
on the web
Yep,
it's everything you ever wanted to
know about our favorite fowl but were
afraid to ask.
Do you know: Why a turkey is called
"turkey?" There are several
possible explanations:
Columbus thought that the land he
discovered was connected to India,
where peacocks are found in considerable
number. And he believed turkeys were
a type of peacock (they're actually
a type of pheasant). So he named them
tuka, which is "peacock"
in the Tamil language of India.
Another explanation is that firkee
(sounds like turkey) was the Native
American name for the bird.
When the turkey is scared it makes
a noise that sounds like "turk,
turk, turk."
Turkeys could be named after the country
of Turkey.
FILLET
OF BEEF WELLINGTON
Some say it was his
favorite meal, and others claim it
resembled the boots that he wore.
Whatever the case may be, the Duke
of Wellington has a grand dish named
after him, which became the entertaining
extravaganza of the 1960s. Here is
the link to this recipe;
http://www.egroups.com/message/theinternetchef/241
|
|
