I have a list of great recipes for this fourth of July.
Friday, June 29, 2012
Thursday, June 28, 2012
Canned food also began to spread beyond Europe, Robert Ayars established the first American canning factory in New York City in 1812, using improved tin plated wrought iron cans for preserving oysters, meats, fruits and vegetables.
Monday, June 25, 2012
Saturday, June 23, 2012
Wednesday, June 20, 2012
A chef may prepare hash browns by forming diced potatoes into patties before frying (moisture and potato starch can hold them together), however, if a binding agent is added (egg for example), such a preparation constitutes a potato pancake.
Sunday, June 17, 2012
Friday, June 15, 2012
Coriander is considered both an herb and a spice since both its leaves and its seeds are used as a seasoning condiment. Fresh coriander leaves are more commonly known as cilantro and bear a strong resemblance to Italian flat leaf parsley. This is not surprising owing to the fact that they belong to the same plant family (Umbelliferae).
Tuesday, June 12, 2012
Whenever possible, choose fresh parsley over the dried form of the herb since it is superior in flavor. Choose fresh parsley that is deep green in color and looks fresh and crisp.
Origin of Father's Day... The campaign to celebrate the nation’s fathers did not meet with the same enthusiasm, perhaps because, as one florist explained, “fathers haven’t the same sentimental appeal that mothers have.”
Saturday, June 9, 2012
Louisiana "The Original" Hot Sauce has been mass produced by Bruce Foods Corporation for over 80 years. As a cayenne pepper based hot sauce, it is similar to other mass produced brands such as Crystal Hot Sauce, Texas Pete and Frank's Red Hot. It is usually packaged in 6 oz. shaker bottles, and sports a yellow, blue and red label. Bruce has marketed the sauce as 'Not too hot, not too mild.
Thursday, June 7, 2012
Though peaches were originally planted in St. Augustine, Fla., Franciscan monks introduced them to St. Simons and Cumberland islands along Georgia's coast in 1571. By the mid-1700s peaches and plums were cultivated by the Cherokee Indians.
Tuesday, June 5, 2012
Sunday, June 3, 2012
The precise origin of barbecue sauce is unclear. Some trace it to the end of the 15th century, when Christopher Columbus brought a sauce back from Hispaniola, while others place it at the formation of the first American colonies in the 17th century. References to the substance start occurring in both English and French literature over the next two hundred years. South Carolina mustard sauce, a type of barbecue sauce, can be traced to German settlers in the 18th century.
Friday, June 1, 2012
Before foods are deep fried or pan fried, they are normally smothered in a dry or wet coating. Dry coatings are often referred to as “breadings” since they frequently, but certainly not always, include the use of bread crumbs. Wet coatings are called batters.