Food – Page 19 – Sugar And Spice… Among Other Things

The “PB&J” Way

Posted on April 2, 2019February 24, 2019 by Sugar and Spice..... Among Other Things

“Man cannot live by bread alone; he must have peanut butter.” James A. Garfield

One of the iconic American sandwich is the “PB&J sandwich”, which includes one or more layers of peanut butter and one or more layers of jelly ( jam in British English) on bread. Eaten open faced or with one slice of bread folded over ( a “half sandwich”); this sandwich is quite common and popular among Americans especially the children. The history of the peanut butter and jelly sandwich is the story of three essential ingredients; all of which have been around for a long time, when combined together gives us the American favorite and enduring PB&J sandwich; which slowly soared in popularity across the world.

Layer each bread slice with two tablespoons of Peanut butter. The forerunner of the peanut butter of today was when a St. Louis physician, Dr. Ambrose Straub had made a peanut paste for geriatric patients who had trouble swallowing or had bad teeth (1880s). Around the same time, Dr. John Harvey Kellogg ( of the cereal fame) was the first to patent a process for manufacturing peanut butter. Post the Chicago World Fair (1983), where the peanut butter was first introduced and the St. Louis World Fair (1904) when Dr Straub had got a food company to develop the peanut spread further; their popularity rose high with grocery stores stocking up on peanut butter. Upscale tea rooms of New York City, peanut butter appeared as delicacies with watercress, sandwiches, on toasted triangles with soda crackers as well.

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Then add two tablespoons of the iconic “strawberry Jelly” to the peanut butter layered bread slices, merge them and enjoy. The development of the jelly (although it has been around for a long time), in the case of this quintessential American PB&J sandwich can be credited to Paul Welch. He had secured a patent (1917) for pureeing grapes and turning them into jelly which he had developed and advertised as Grapelade. This was popular with America’s troops in WWI, who had brought the trend of Grapelade spread on bread, back to their homes after the war.

The first peanut butter and jelly sandwich recipe appeared in the Boston Cooking School Magazine of Culinary Science and Domestic Economics (1901) written by Julia Davis Chandler. The recipe had advised to use currant or crab-apple jelly with the combination being delicious and as far as known then, original.

With creamier peanut butter (doesn’t stick to the palate) being made, Grapelade and pre-sliced bread becoming popular, the PB&J slowly gained popularity. During the Great Depression of 1930s, families discovered that peanut butter had provided a less expensive but satisfying high protein substitute. Yet the major breakthrough came when this was included in the US Military ration menus of World War II. With peanut butter being high-protein, shelf-stable and easily portable; grape-lade on its’ second trip with the soldiers and pre-sliced bread readily available; the combination of the three became a part of the American soldier’s life.

When the soldiers came home from the war, the PB&J sandwich scored with the families. With the great taste and easy to make, both the young and the old loved it, especially when budgets were tight and the times were difficult.

“Everyone has the talent to some degree: even making a peanut butter and jelly sandwich, you know whether it tastes better to you with raspberry jam or grape jelly; on chewy pumpernickel or white toast.” Anna D. Shapiro

Source:https://vk.com/slideshowarts

Today a wide variety of mix ups and combinations have been seen across globally, with honey or sliced fruit substituted for the jelly component or the transition to “almond butter and jelly” (AB&J) sandwiches. With marshmallow fluff being substituted for the jelly, or added for extra flavor; the “fluffernutter” sandwich is created. Cream cheese substituted for the peanut butter ( a cream cheese and jelly sandwich) or Nutella (possible substitute for one of the spreads) with PB or Jelly are other common variants.

Slight changes can be made to the original recipe by using an artisan bread and heating it in butter, which melts the peanut butter and jelly; creating a crispy, buttery crust on the bread similar to when cooking grilled cheese. White or brown bread alternatives include rye, whole grain or sourdough bread. One other popular variant of “PB&J” sandwich is “the peanut butter and Lucy banana sandwich” or peanut butter, banana and bacon sandwich,known as an Elvis sandwich or simply the Elvis, consists of toasted bread slices with peanut butter, sliced or mashed banana, and sometimes bacon. Honey is seen in some variations of the sandwich as well alternative fillings of sweet potato, carrots, pumpkin, and apples. The sandwich is frequently cooked in a pan or on a griddle, served hot. Additionally the PB&J can be added to pancakes, crepes and even french toast.

Like these combinations, many more are being made with creative cooking on the rise. Just like variety adds the spice to life, jelly up with peanut butter on this day as foodimentarians celebrate “Peanut butter and Jelly” Day today (April 2nd). Mix, match ad spice it up for a quick break from the routine cooking with both kids and family enjoying the break from the routines or predictability the day.

Nut Butter…Source:https://vk.com/slideshowarts

Melt the Peanut Butter…Source:https://vk.com/slideshowarts

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Daily, Food

Of Rice, Steam and Cake

Posted on March 30, 2019January 25, 2019 by Sugar and Spice..... Among Other Things

Add four parts uncooked rice (or parboiled rice) to one part whole white lentil (urad dal) are soaked separately overnight (at least four hours to six hours). Optionally spices like fenugreek seeds can be added at the time of soaking for additional flavour. After being soaked, the lentils are ground to a fine paste and the rice is separately coarsely ground and then combined. The mixture is left to ferment overnight during which its volume will more than double. The finished batter is put into trays of greased perforated moulds for steaming. The trays are held above the level of boiling water in a pot, and the pot is covered until done (about 10–25 minutes, depending on size).

Idli or idly are a type of savoury rice cake, originating from the Indian subcontinent, popular as breakfast foods. Made primarily from steaming a batter of fermented black lentils (de-husked) and rice, idlis are can be had at any time, most popularly with condiments like chutney and sambhar. Other variations include rava (semolina) idli, ragi idli, “tatte” idli varying to the local ingredients and flavour.

Source:https://vk.com/slideshowarts

Source:https://www.wikihow.com/Make-Idli

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Several ancient Indian works mention the precursor of modern idli. Initial records mention soaking black gram in buttermilk, ground to a fine paste and mixed with the clear water of curd and spices. The three key aspects of the modern idli recipe; the use of rice (not just urad dal), the long fermentation of the mix and the steaming for fluffiness are left out. Popular belief is that the Indonesian influence on the cooks of those times may have let to the development of the modern idli. As of 2015, March 30 is celebrated as World Idli Day.

Besides known for its’ versatility of flavours and on the streets, idlis are nutritionally smart. In a single idli, one consumes 2 grams of protein, 2 grams of dietary fiber and 8 grams of carbohydrates, approximately 39 calories. In addition, it contains iron with trace amounts of calcium, folate, potassium and vitamin A. Spices like fenugreek, mustard seeds, chili peppers, cumin, coriander, ginger or sugar may be added to make them sweet instead of savory. Stuffed idli with filling of potato, beans, carrot and masala are popular. Leftover idlis can be cut-up or crushed and sauteed for a dish called idli upma. Creative fusion recipes like idly chicken, idly manchurian, idly fry, chilly idly and a lot of different ideas have been successfully experimented and recreated.

From the huge plate sized “thatte idlis” to the “Mangalorean Muday Idli” in steamed leaves or Goan Sannas and mini Sambhar idli, these dishes are travelling miles from the subcontinent and gaining popularity globally.

Source:https://www.vahrehvah.com/idli

Source:https://www.vahrehvah.com/instant-rava-idly-recipe

Source:

Source:https://vegecravings.com/fried-idli-recipe-masala-idli-fry/

Source:https://hebbarskitchen.com/idli-manchurian-idly-manchurian-recipe-leftover-idli-recipes/

Daily, Food

Little “Bits” of Cake

Posted on March 26, 2019February 1, 2019 by Sugar and Spice..... Among Other Things

“Cake on stick, once in a while, never hurts the diet.”

Baking a cake involves getting the right ingredients, weighing them and mixing them in the right proportions. For the more elaborate cakes, the icing, food colouring as well as the shapes of the base cakes needs to be set right. Ever tried making a “football field” cake without leftover crumbs. No matter how accurate and sharp the knife is, there are still inevitable crumbs of cake left behind.

Gather all the crumbs, crush them and mixed them with the leftover icing and chocolate, shape them and coat them with sprinkles or gems depending on one’s choice. put them on sticks like lollipops and freeze. Voila, cake on sticks like candy or more popularly known as “cake pops” are ready.

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Although there is no recorded date for the creation of cake pops, this confectionery craze took over the industry from 2009 to 2011. Often credited to “Bakerella” a baking blog, “cake pops” rose in popularity. While the regular “round or spherical shapes” of cake pops are easy to make, tools are needed for making various cartoon cake pops, cubes or emoticons. Add little notes or messages on them makes the routine more interesting and surprising, something like the fortune cookies. Variations of cake pops are cake balls, cakesicles (cake sand Popsicle), cupcake pops and cake-on-a-stick. The evidence of their popularity is globally felt with March 25th celebrated by foodimentarians as “National Cake Pops” Day.

With the changing diet trends and necessity of sticking to “little dose of sugar”; the possibility of having these tiny delicacies puts the strong cravings to rest.

Source:https://vk.com/slideshowarts

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Daily, Food

Frozen to Last

Posted on March 23, 2019February 4, 2019 by Sugar and Spice..... Among Other Things

One of the most common areas in the food mart where there is a constant flow of shoppers and at times, we do have to shove to get a leg space in between is near the frozen section. And if they are special offers then, its’ a constant rush of buyers checking the expiration dates with the discount offers.

Frozen foods have been in the system for quite some time. From the very early days of using simple techniques like crushed snow and ice for storage and the development of refrigerants, mechanical freezers to modern cryogenic or flash freezing techniques. Weighing the advantages and the demerits, certain foods are best frozen and especially to get the exotic vegetables, fruits, meat and desserts; freezing them is the option. Health wise, frozen foods aren’t dangerous once when we debunk the myths and get the facts and science straightened out.

” I’m obsessed with frozen yogurt because you don’t feel totally guilty eating it. It’s not as bad as ice cream, and during the hot summer months, it’s a great way to just refresh.” Caroline Sunshine

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Source:https://vk.com/pub_mdma

On buying frozen foods, fruits or vegetables; check the expiration dates. Technically these dates are given so as to recycle their use as well as to maintain their quality. Safety wise, unless the thawing process is wrong; generally frozen foods don’t get contaminated as long as the temperature requirements and settings are maintained.

Nutritionally speaking, fresh local produce is always better. Yet for recipes calling for the exotic ingredients, desserts or meat imported; frozen foods don’t lack the nutritional quality as long as the cold chain is maintained.

Thawed food once handled can be safe to refreeze as long as its’ been thawed in the fridge and not on the counter. Thawing frozen foods should never be done on the counter as it becomes a microbial plate then. Instead thaw it in the fridge compartment (from the freezer) or put it in cold water and change the water every half hour (USDA Recommendation). The shortcut technique of running hot water over frozen food could cause uneven cooking of the ingredients, in addition to safety issues.

After buying frozen foods, putting them directly in the freezer isn’t advisable as the air holes in the containers can deteriorate their taste and quality. Instead re-wrap the meat or fruits and vegetables (best to blanch the vegetables first) into air tight units pushing the maximum air out first. Quality wise, frozen foods have to be checked for added sodium; while frozen foods have to be nutritionally balanced with add on’s or side dishes for a balanced diet.

Frozen foods, on the whole isn’t a bad option to indulge in when required, as long as one maintains the temperature or cold chain and hygiene while handling them. For strawberries in winter, would give a pleasant surprise for the meal; besides enhancing the taste buds and flavouring the meal.

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Source:https://vk.com/pub_mdma

Daily, Food, Stories Around the World

Of Green, Blue and Irish

Posted on March 19, 2019March 18, 2019 by Sugar and Spice..... Among Other Things

“May your heart be light and happy, may your smile be big and wide, and may your pockets always have a coin or two inside!”- Irish Proverb

Although the Lá Fhéile Pádraig, “the Day of the Festival of Patrick”, or more commonly known as St. Patrick’s Day, an Irish cultural and religious celebration was observed worldwide on 17 March, (the traditional death date of Saint Patrick (c. AD 385–461)), celebrations are still afoot at most restaurants. One of the official Christian feast day, the day commemorates Saint Patrick, the arrival of Christianity in Ireland, celebrating the heritage and culture of the Irish in general. While going “green” coloured marks St. Patrick’s Day (although the Order of St. Patrick, an Anglo-Irish chivalric order (1783) adopted blue as its colour), indulging in Irish cuisine would be an added bonus, besides savouring the difference in flavours and style.

“Only Irish Coffee provides in a single glass all four essential food groups: alcohol, sugar, caffeine and fat.” Alex Levine

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As a part of the celebrations, representative traditional Irish dishes like Irish stew, bacon and cabbage (with potatoes), boxty (potato pancake), coddle (sausage, bacon, and potato), colcannon, drisheen (a type of black pudding) or goody (A dessert dish made by boiling bread in milk with sugar and spices.) and gur cake have been on the menu in select restaurants and cafes. Yet the best of all, Irish Coffee, Irish Whiskey and Irish beer have been one of the favourite for many. For a weekend or weekday break from the routine cuisine, “going Irish” would be a welcome change.

“Bless us with good food, the gift of gab and hearty laughter. May the love and joy we share, be with us ever after!” Irish Kitchen Prayer

Source: http://www.mutantspace.com/boxty-recipe-traditional-irish-dish/

Source: vk.com-pub_mdma

Source:https://deliciousdublintours.com/

The Irish has evolved over the ancient times, largely based on the cereals and dairy products with meat cooked fresh, stewed (at times flavoured with honey) or used “purple berries” to colour the meal. Largely the cuisine has been modified by the English conquest in early 17th century followed by the migration of the Irish to the Americas. With the development of technology and media, Irish recipes gained its’ own level of global popularity. For the cuisine experimenter, trying out the barmbrack (leavened bread with sultanas and raisins) with colcannon (mashed potatoes with kale or cabbage) or the traditional Irish stew (of lamb or mutton with potatoes, carrots, parsnips, onions and seasoning) with gur cake (a confectionery made of a dark brown paste, containing a mixture of cake or bread crumbs, dried fruits (sultana raisins etc.) with a sweetener, put as a thick filling between two layers of thin pastry. Not to forget, the Irish Coffee or beer as a go along.

Source:http://www.chewnibblenosh.com/recipe/irish-colcannon-mac-cheese/

Source: https://vk.com/comeshome

Source:https://www.bbcgoodfood.com/howto/guide/top-10-foods-try-ireland

However basic and simple the Irish cuisine may sound, they never fail to please the taste buds with the different flavours. As the Irish often say, “Bíonn blas ar an mbeagán” (Bee-on bloss err on myah-gon) translated as “Though a small amount, it’s tasty.”

Sláinte (Pronounced Slawn-che, Health! (Cheers)) !!!

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Source: https://wholesomeireland.com/semolina-pudding/, Semolina Pudding – Wholesome Ireland – Irish Food & Parenting Blog

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Source:https://reluctantentertainer.com/irish-dark-and-white-bread-pudding-recipe/

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Daily, Food, Stories Around the World, Work

Stepping Above the Complaints

Posted on March 16, 2019January 4, 2019 by Sugar and Spice..... Among Other Things

Going for a walk in the farm can be a tedious if one isn’t fond of trekking or nature hikes. For along the paths, there are numerous small stones strewn alongside. While they were initially put in place to mark boundaries for the sown fields and as paths, with the frequent winds and foot traffic they often get displaced and serve more as a hindrance than as a boundary. As i was walking, stepping over the stones; it brought memories of the footpaths near the sites where construction was going on. One has to watch the way, not just for stones but also for manholes, cement, gravel and the like.

“We can throw stones, complain about them, stumble on them, climb over them, or build with them.” William Arthur Ward

All this reminds me of life, as we go on our route. We come across numerous “stones” en-route. Some we kick about, some we step over and few get into our footwear. Along the way, we keep on complaining and rambling about how inconvenient things are. But alas, it doesn’t change anything.

“When you complain, you make yourself a victim. Leave the situation, change the situation, or accept it. All else is madness.” Eckhart Tolle

Source:https://vk.com/slideshowarts

Life throws her challenges to us, shaping us and hoping that we would learn from it. By complaining and ranting we just go off track and lose purpose. Instead, finding a way around it, makes the day more interesting, delightful and meaningful; worth the time, energy and peace well-spent.

“People visit a wise man complaining about the same problems over and over again. One day, he decided to tell them a joke and they all roared with laughter. After a few minutes, he told them the same joke and only a few of them smiled. Then he told the same joke for a third time, but no one laughed or smiled anymore.
The wise man smiled and said: ‘You can’t laugh at the same joke over and over. So why are you always crying about the same problem?’”

“It doesn’t matter what cards you’re dealt. It’s what you do with those cards. Never complain. Just keep pushing forward. Find a positive in anything and just fight for it.” Baker Mayfield

Source:https://vk.com/slideshowarts

Source:https://vk.com/slideshowarts

Daily, Food, Stories Around the World

Of Chips and Crisps

Posted on March 15, 2019February 11, 2019 by Sugar and Spice..... Among Other Things

“No One Can Eat Just One”

Ask any school kid, most would know the famous tag line, “Betcha Can’t Eat Just One” of Lay’s® Potato Chip Slogan from the early 1960’s. Over the years, although the slogans have under gone a little modification with endorsers changing, the flavours still holds us captive.

Early recipes similar to the potato crisps of today, was in William Kitchiner’s cookbook “The Cook’s Oracle” (1817) with “Potatoes fried in Slices or Shavings”. The methodology reads to “peel large potatoes, slice them about a quarter of an inch thick, or cut them in shavings round and round, as you would peel a lemon; dry them well in a clean cloth, and fry them in lard or dripping”.

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Yet legend attributes the first potato “chips” to George Crum, an American chef of African American and Native American heritage at Saratoga Springs, New York in 1853. Trying to appease an unhappy customer on August 24th, 1853 who had kept sending his French-fried potatoes back, complaining that they were too thick, too “soggy,” and/or not salted well enough. Frustrated, Crum personally sliced several potatoes extremely thin, fried them to a crisp, and seasoned them with extra salt. To Crum’s surprise, the customer loved them and soon came to be called “Saratoga Chips”. Food history truly appreciates Crum’s customer Cornelius Vanderbilt for triggering the innovation.

Since then packaging and production took over the regular potato chips to a mass commercial enterprise. In United Kingdom and Ireland, “Potato Chips” are referred to as “crisps” when eaten at room temperature, while when served hot and fried are “chips”. But in many places, largely these terminologies are interchangeable and not very specific.

“Did you know that when potatoes go to the barbers, they can either have a straight cut, a crinkle cut or a slice?” Anthony T. Hincks

Source:https://vk.com/pub_mdma

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The mass popularity of “potato chips” is evidenced by the regional varieties as well as local flavours and seasonings like dill pickle, ketchup. red paprika and so on. Additional variants like potato sticks, also known as shoestring potatoes; baked potato chips have been marketed. The “chips” craze has also been spread to corn, rice, arrowroot or cassava as well as root vegetables like carrots, parsnips and rutabagas. Though not known as chips, but crisps in some places, the snacking options are varied and plentiful.

“Every potato is just a chip waiting to get out.” Anthony T. Hincks

One can be quite innovative with potato crisps, besides having them direct from the packet, they can be tossed into salads or crushed to make spicy mixes for “party snacks”, as “chaats”, sandwich fillers “sweet, sour or spicy and hot” and the like. Though not advisable on a regular basis, “potato chips” are here to stay. Better late than never, what better to celebrate “National Potato Chip Day” (March 14th) by indulging in a couple of them. As they say, all good things come in small packages; keeping “potato chips” in moderation would help us in indulging these cravings for snacking once in a while, for a longer time.