food fads – Page 3 – 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

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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.

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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.

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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

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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.

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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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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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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

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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.

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Source:https://hebbarskitchen.com/katori-chaat-recipe-tokri-chaat/

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Daily, Food, Stories Around the World

Of Noodle, Origin, Evolution and Style

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

“Noodles are not only amusing but delicious.” ~ Julia Child

Derived from the German word “Nudel”, noodles has been one of the earliest staple food for many civilizations. Made from unleavened dough which is stretched, extruded or rolled flat and cut into a variety of shapes,as long thin strips or strings to waves, helices, tubes, strings or shells to mention a few. Often pan fried or deep fried, they can be made from wheat, rice, buckwheat, acorn meal and even seaweed.

The oldest historical mention of noodles are in the Chinese records as per a book dated to the eastern Han dynasty (25 to 220 BC). Archaeological evidence unearthed an earthenware bowl that contained 4000-year-old noodles at the Lajia, China. These noodle were said to resemble “lamian”, which are a type of Chinese noodle that is made by repeatedly pulling and stretching the dough by hand. In fact records show that the earliest Chinese noodles, don’t appear as strands of dough but were shaped into little bits, formed from bread dough and thrown into a wok of boiling water. This type of noodles, known as “mian pian” is still eaten in modern day China.

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The udon (wheat noodles) of Japan were adapted from the Chinese by Buddhist monks. Across Europe and Near East, records mention about fried sheets of dough called lagana ( first century BC). Greek and Latinized itrium refer to homogenous mixture of flour and water, boiled in the case of the latter. The Jerusalem Talmud (fifth century A.D.) mentions itrium. Arabs adapted the form to a string-like pasta, “itriyya” made of semolina and dried before cooking. Regional specializations of noodles and pasta began, with concrete information traced back to 13th and 14th century Italy. Since then on, pasta as well as noodles have been globalized.

Various varieties have been present globally, forming the staple diet of many local cuisines. While in China, chefs pull the thinnest of noodles, “la mian”, bathing them in a long-simmering beef soup with chili, coriander and crumbles of meat. Whereas, “Spätzle” egg noodles are the highlight in Germany and the Alps and Italy delicate thin sheets of spinach noodles are rolled out, baked with bolognese and bechemel sauce. The Indian cuisine has its’ own rice noodles, “idiyappam” and Thai cusine have their “Khanom chin”.

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Bake it, chill or fry them, or toss them along with rice after boiling them, noodles can be simple and basic or artsy and innovative, the choice is ours. Little wonder why then march 11th has been celebrated as “Eat your Noodles” Day by foodimentarians globally.

“I wouldn’t exactly call it ‘cooking’ but I can make noodles. That means I can boil water, put the pasta in and wait until it’s done.” ~ Devon Werkheiser

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Daily, Food

Delights of “Oreo”daphne

Posted on March 5, 2019February 1, 2019 by Sugar and Spice..... Among Other Things

The first week of March is awaited by foodimentarians globally, from peanut butter to banana cream pie and ending with pound cake, cheese doodles, Oreo and cereal; there is absolutely nothing better to start and end the week with. At least one favourite of each person is there to indulge in, as part of observing the food holidays.

“Health food may be good for the conscience but Oreos taste a hell of a lot better.” Robert Redford

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One of the most favored foods (for comfort or mini-sized treats) Nabisco’s “Oreo” have taken the world by storm. Interestingly, the origin of the word “oreo” (cookies or biscuits) can be traced to the French word “or” (means gold) or “ωραίο” from Greek meaning tasty, beautiful, nice or well done. Or from the Latin Oreodaphne, a genus of the laurel family evidenced by the design of “the laurel wreath” on the cookies, as noted by food writer Stella Parks.

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From the on, Oreo biscuits to pancakes, cakes, sandwiches and ice-cream have been on the food trends, landing its’ own special place on the table, ranging from breakfast, snacks to desserts.

For an interesting “kid or adult” twist to the routine, add oreo crumbs and cheese doodles to pancake batter, cereal or cake, ice-cream or simply milk and enjoy a “foodimentarian” week of desserts or mini-treats and splurge.

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