#southern food recipes from the 1960s

[foodshubb]

Delicious 60's Food Recipes:  A Trip Down Memory Lane

Delicious 60’s Food Recipes:  A Trip Down Memory Lane

The 60’s Food Recipes were an explosion of colors, flavors, and culinary experimentation. It was a time of unparalleled growth and innovation in the food industry. From bouillabaisse to Jell-O salads, many 60s meals are making a modern-day comeback. Let’s take a look at some classic 1960s recipes that are filling stomachs with nostalgia everywhere. 60’s Food Recipes Fizzing Coolers Fizzing…

[fahye]

the thing I am most sad about your podcasting hiatus is not getting any new random book/fic/media recommendations from y’all!! I mean I’m still working through what you’ve already recommended. but it’s not the same

anon, this is ALSO a thing I dearly miss about the podcast! okay, let's do some recs from the absolutely enormous amount of books I've read recently. gonna keep this list to the first ones that come to mind from the last few months or we'd be here for hours:

nightbitch by rachel yolen - this is uhhhh semi-horror litfic about a new mother who believes she's turning into a dog. it's furious and brilliant and bloody and deeply weird and I fucking loved it. (though I WILL say: content warning for the violent death of a pet.)

the half life of valery k by natasha pulley - a soviet nuclear physicist in the 1960s is sent to work in a strange town that is also a radiation experiment. unlike her other books this one isn't speculative, but it's emotionally and character-wise one of the best (THE ROMANCE!! ugh) and the historical detail is fascinating.

heartburn by nora ephron - a short & hilarious novel about a food writer who discovers her husband is having an affair when she is seven months pregnant. did you know nora ephron is a genius?? I feel like I'm the last person to discover this fact. this would make a fantastic double feature with nightbitch, actually.

starling house by alix e. harrow - I KNOW I KNOW it's not out until halloween 2023 but listen: this book changed my life. an absolutely superb contemporary southern gothic horror romance (just go with it) about poverty and hidden sins and a girl going to work in a creepy house. preorder it now, and while you wait, read summer sons by lee mandelo.

the spare man by mary robinette kowal - a smart and slick sci-fi take on the noir detective novel, starring a wonderful heiress engineer with chronic back pain who has to solve a murder on a spaceship after someone frames her new husband. also has SO many cocktail recipes in it, which I feel more books should adopt.

cuckoo song by frances hardinge - nobody can write creepy fantasy like hardinge, and I think this is her creepiest. it has some amazing magical worldbuilding on the grim side of whimsical, and very fraught siblings, and it will turn your mind subtly inside out. technically...middle grade, I guess? whatever. read it.

I kissed shara wheeler by casey mcquiston - yes! finally! I had been putting this one off because I'm just Not A YA Reader generally, but had a great time with it. both very scathing and very kind about a specific christian high school experience in the american south, and full of queer defiance and joy.

and finally, I've also been slowly rereading the vorkosigan saga by lois mcmaster bujold, which is tied with the discworld for my favourite series of all time. nobody can combine adventure and devastating character like bujold.

[mariacallous]

“Kugel is the one special food that all Jews eat, one food in the service of one God.” – Rabbi Arele Roth of Jerusalem

This quote may seem odd, considering that kugel is an Ashkenazi staple. How can a food that is so strongly associated with one community express the unity of distinctive Jews from around the world? However, the Jewish nation is surprisingly unified within our diversity, and this is often shown by our food. Noodle kugel exemplifies not only the variety within Ashkenazi Jewry, but even throughout the wider Jewish community.

Of the two main kugel varieties today — noodle and potato — noodle (“lokshen” in Yiddish) is the older, originating in the 1500s. Earlier kugels were made primarily of bread dough, and potato kugels only hit the scene about 300 years after the noodle version. The story of noodle kugel and its many variations is as twisted and tangled as the lokshen itself.

The first complication is the source of the main ingredient. It appears that pasta reached Ashkenazi Jews via two distinct routes. Jewish travelers brought noodles from Italy to Franco-Germany in the 14th century, but the food also reached the Slavic lands of Eastern Europe about 200 years later, brought via Central Asia by the Tatars. Linguistic evidence supports this two-pronged arrival hypothesis; the Western Yiddish word for noodles, frimsel, draws on the same root as Italian vermicelli (from “worms” in Latin), while the Eastern Yiddish word, lokshen, derives from the Persian lakhsha, meaning “slippery.”

The first real split into separate varieties came in the 19th century. Sugar had been an expensive commodity in the colder parts of Europe, where cane could not be grown. In the early 1800s, Polish Jews quickly entered a new industry: sugar beet refining. The new inexpensive sugar soon found its way into many dishes in Poland and Hungary, including noodle kugel. Later, cinnamon or nutmeg, raisins, or berries all were used for this sweeter kugel variety.

In the 1960s, Yiddish linguist Marvin Herzog identified what he called the Gefilte Line, showing that different dialects of Yiddish matched the breakdown between sweet versus peppery recipes for gefilte fish. This same division applies to noodle kugels. A salt-and-pepper version is more common in Lithuania and Russia, while the sweeter version prevails in Poland and Hungary. This is not exclusive — my own grandmother hailed from Galicia (today’s southern Poland), but her lokshen kugel generally contained pepper and fried onions.

Later, sweet noodle kugel gained a new twist — cottage or farmer’s cheese created a dairy version of the kugel, suggesting that observant Jews ate it at occasions other than their typically meaty Sabbath meal. Some early Jewish cookbooks featured the dairy kugel only for Shavuot, the holiday when dairy foods are most commonly consumed.

In America, the sweet version became dominant, presumably due to the origin of most Jewish immigrants. As the 20th century wore on, American Jews made more changes to the sweet kugel. They replaced raisins with all sorts of in vogue canned fruits: pineapple, maraschino cherries, or fruit cocktail. Another mid-century addition was a cornflake crumb topping. These additions reflect American Jewry’s integration into broader society. Furthermore, kugel’s wider absorption into overall Jewish cuisine was shown by Avery Robinson in his MA thesis that uses kugel as a window onto American Jewish food ways. He highlights a 2005 article about the UMass Amherst Sephardic Club. With clear disdain for Ashkenazi food in general, club members had no issue offering up a “Sephardic kugel.” Unfortunately, the article was short on the specific details of this unique kugel’s ingredients, but the very fact that they had no problem using this food name indicates how widely absorbed the food had become in American Jewry. 

A similar bridging of cultures can be found in a distinctive Israeli version of noodle kugel. Yerushalmi (Jerusalemite) kugel mixes thin noodles with caramelized sugar and a healthy dose of black pepper, along with the standard eggs and oil. Why was this the kugel invented in Jerusalem? Caramel was not a common ingredient in Europe, and black pepper was available but expensive. These two ingredients are much more common in the cooking of Jews from Arab lands. Early 19th-century Jerusalem was one of the few places at the time where Jews from all over lived side by side, and sometimes even married each other. An Ashkenazi food with eastern Jewish flavors inside is the perfect embodiment of the ingathering of the Jewish exiles to the Land of Israel. Yerushalmi Kugel is truly Jewish unity in your mouth.

As Rabbi Pinchas of Koretz once said, “Jews eat lots of lokshen on Shabbat because noodles are symbolic of the unity of the people of Israel: They are so tangled that they can never be separated.” Noodle kugel may not actually be eaten by all Jews, but it has clearly reached far beyond mere Ashkenazi cuisine. And its story is as intriguingly tangled as that of our complex nation.

[totallyhussein-blog]

Welcome to Indianapolis, where Arab American history is 'hidden in plain sight'

There's a plaque outside of Lucas Oil Stadium that has nothing to do with football. "If you look at Lucas Oil Stadium, you have no idea that there used to be a vibrant, Arabic-speaking community here," Dr. Edward E. Curtis IV told WRTV.

Willard Street once ran through what is now known as the home of the Indianapolis Colts. From 1890 to 1920, Willard Street was packed with people who immigrated to the United States from the eastern Mediterranean, now known as Syria and Lebanon.

"People would sit outside on their stoops, especially on Sundays, where they'd share food…and sing their songs. And they lived as a multiracial neighborhood of Black, white, and brown people. We just don't know that," Dr. Curtis said.

After World War I, Arab Americans were given access to more housing in Indianapolis. As a result, according to Dr. Curtis, Arabs spread out from the east to the west side in search of more land to put their grocery stores, which was a significant part of Arab culture.

Curtis, the Chair of Liberal Arts and a professor of Religious Studies at IUPUI, has made it his life's work to bring the history of Arab Americans out of the shadows. More pointedly, Arab Americans of the Midwest.

"I grew up in rural southern Illinois. My grandmother — was like my second mother — brought me up to have pride in my Arab heritage," Dr. Curtis explained. "I just had no idea when I moved to Indianapolis several years ago that there was such a rich history here."

When the professor began to look for the presence of his ancestors in their migration to the U.S., he found not only the heartbeat of the Indianapolis Arabic community but several landmarks associated with Indiana history also marked the history of Arab Hoosiers.

As Shakkira Harris explains, what Curtis found in his research was so profound that he created a map, "The Arab Indianapolis Heritage Trail."

"The first Arab American statewide officeholder was a woman in the 1960s (Helen Corey). Nobody knows about her, but she should be a household name in Indiana," Curtis noted. "Arab Americans served in the military in World War I and after, and they are memorialized in the War Memorial.

One of the most prominent stores on Monument Circle (Shaheen Oriental Rugs) is today the entrance to Hilbert Circle Theatre, where the Indianapolis Symphony Orchestra plays, and that is from the 1920s part of our Indiana past and our Arab past."

The Arab Indianapolis Heritage Trail is just one of several efforts Curtis has made to bring the contributions of Arab Americans to the city and state's culture and economic growth to light. In his 13th book, "Arab Indianapolis," Dr. Curtis documents Arab Hoosier history. It's a history that he says is "hidden in plain sight."

In addition to photographs and history, Arab Indianapolis also has interviews, vignettes, and recipes. He says that he recognizes that Arab Americans are a relatively small percentage of the country's population, but he doesn't want his history to be "something set aside. It's a part of" America's history."

[midnightartworks56]

Cooking Mama: Around the world foods:

Fried Pickles (From: 🇺🇸)

Info: Pickles are one of the most recognizable food items, simple to make, soaking cucumbers in vinegar. It is enjoyed by many. It is also fried by many in the southern US. It has been enjoyed fried since the early 1960s.

Recipe:

Cut the pickles!

Make the batter!

Dip the pickles!

Fry the pickles!

Choose dressing freely!

Ingredients:

Pickles

Vegetable oil

Flour

Cornstartch

Salt

Ground black pepper

Paprika

Buttermilk

Egg

Ketchup

Ranch

Homemade potato Chips (From: 🇺🇸)

Info: Potatoes has been around for 8,000 years. This is the thinly sliced version of potatoes. It can be coated in many flavors, such as cheese, salt & vinegar, and pickle juice.

Recipe:

Remove the roots from the potatoes!

Skin the potatoes!

Slice the potatoes!

Fry the potatoes!

Season the chips!

Ingredients:

Potatoes

Salt

Pepper

Quesadilla (From: 🇲🇽)

Info: Quesadillas are frequently sold at Mexican restaurants all over the world. It was first made in colonial Mexico.

Recipe:

Heat the tortillas!

Add the cheese and other ingredients!

Cut the quesadillas into wedges!

Ingredients:

Tortilla

Chicken

Cheese

Red bell pepper

Green bell pepper

Onion

Bear Claws (From: 🇺🇸)

Info: Originating from America in the mid-1910s, bear claws are a Danish pastry. It gets its name from their unique semi-circle shape, and the sliced, curved edge.

Recipe:

Toss the butter and flour!

Heat the cream, sugar and salt!

Add the yeast mixture!

Beat the mixture!

Roll the dough!

Fold the dough!

Make the filling!

Add the filling!

Add the almonds!

Bake the bear claws!

Ingredients:

Cold butter

Flour

Dry yeast

Cream

Sugar

Salt

Eggs

Almond paste

Sliced almonds

Danish Pastry (From: 🇩🇰)

Info: A multilayered, laminated pastry originated from Denmark. It is of the viennoiserie tradition. It was first discovered in 1850.

Recipes:

Cut the butter!

Whisk the mixture!

Add vanilla, milk, water and eggs!

Scrape the dough!

Gently pound and roll the butter!

Roll the dough!

Dust the surface of the dough!

Select the fillings!

Make the cheese filling!

Divide the dough!

Bake the pastries!

Make the glaze!

Drizzle the glaze!

Ingredients:

Unsalted butter

Flour

Sugar

Yeast

Salt

Milk

Water

Eggs

Cream cheese

Cottage cheese

Fruit pie filling

Glazing sugar

Water

Crushed nuts

Yakitori (From: 🇯🇵)

Info: A type of skewered chicken, it is of Japanese type. It is higher quality binchōtan charcoal.

Recipe:

Put the mirin, soy sauce, sugar and garlic!

Cut the chicken!

Thread the chicken!

Grill the skewers!

Ingredients:

Mirin

Soy sauce

Sugar

Garlic clove

Boneless chicken thighs

Green onion

Bamboo skewers

Ba-wan (From: 🇹🇼)

Info: A dumpling that was first prepared in the Beidou township of Changhua County. It is a type of dumpling. It was first served during big floods in 1898.

Recipe:

Add the water!

Fry the bamboo shoots and mushrooms!

Mix the ingredients!

Beat the sago rice!

Allow the roll to steam!

Split open the top dumplings!

Choose the sauce!

Ingredients:

Sago

Tapioca powder

Minced pork

Bamboo shoots

Shiitake mushrooms

Garlic

Egg

Red wine

Caster sugar

Salt

Chinese five-spice powder

Coriander

Garlic Sauce

Red Chilli sauce

Dirt Cake (From: 🇺🇸)

Info: Dirt Cake originated in the American Midwest in the 1980s. It gets its name by the fact that the cake looks rough, messy and dirty.

Recipe:

Crush the cookies!

Beat the cream cheese, butter and sugar!

Mix the remaining ingredients!

Fold in the cream cheese mixture!

Layer the cake!

Add the gummy worms!

Ingredients:

Sandwich cookies

Cream cheese

Butter

Confectioners' sugar

Milk

Whipped topping

Chocolate pudding

Gummy Worms

Pandoro (From: 🇮🇹)

Info: Pandoro is a traditional Italian sweet bread, special for Christmas and New Year. It was first consumed in the 17th century.

Recipe:

Crumble the yeast!

Combine the yeast with flour, egg yolks, sugar and water!

Sift the flour!

Combine it with sugar!

Knead the dough!

Rise the dough!

Combine the rest of the dough!

Spread the dough with butter!

Fold the dough and let it rest!

Add the dough into a cake mold!

Shape the dough!

Bake the dough!

Dust the pandoro with sugar!

Slice the pandoro!

Ingredients:

Yeast

All-purpose flour

Egg yolks

Sugar

Unsalted butter

Lemon

Vanilla Extract

Cream

Confectioners' sugar

Guacamole (From: 🇲🇽)

Info: Avacado seeds were first found in the Tehuacan Valley or Mexico around 9,000 - 10,000 years ago. It had also been domesticated by various Mesoamerican groups in 5000 BCE. When guacamole was invented, it increased in sales.

Recipe:

Mash the avacadoes!

Add lime juice and salt!

Dice the tomatoes and onion!

Chop the cilantro!

Mince the garlic!

Mix in tomatoes, onion, cilantro, and garlic!

Stir in cayenne pepper!

Ingredients:

Avacadoes

Lime juice

Salt

Tomatoes

Onion

Cilantro

Garlic

Cayenne pepper

[rabbitcruiser]

National Fried Chicken Day

National Fried Chicken Day is a food holiday observed all over the United States on July 6 of every year. Fried chicken lovers all over the country celebrate the day with their favourite food at a restaurant nearby, or at home. Wherever you are, celebrate the day with a piece of fried chicken. It is a dish made of chicken pieces that are floured or battered and then pan-fried, deep-fried or pressure-fried. Using breadcrumbs will form the outer layer of the dish crunchy and inner side juicy. Fried chicken is a mouthwatering combination of crisp, salt, and fat. There are many ways to enjoy a fried chicken that is spicy, extra crispy, regular, etc. Fried chicken is popularly called as American restaurant staple and classic American dish. This food is considered as one of the nostalgic summer food. Calories don’t count today, so enjoy this crispy delight until the heart is satisfied. Take this day as a reason to have more number of these fried chickens. On National Fried Chicken Day, many restaurants offer extra-special deals, discounts, coupons and freebies for the fried chicken, so make use of the day and grab some chicken.

“The best comfort food will always be greens, cornbread, and fried chicken.” – Maya Angelou

History of National Fried Chicken Day

The origination and creator of the National Fried Chicken Day remain unknown. But Fried chicken has a fascinating history to be told; It is said that deep fried chicken immigrated from Scottish tradition to the southern United States. After the introduction, the dish became a staple food for South Americans. Slowly seasonings and spices were added to the traditional recipe to improvise the flavour. Combination of adding spice is believed to be originated from West African tradition. Fried Chicken was an expensive dish until World War II; later the price lowered due to the mass production. The consumption of chicken gradually increased from the year 1960. In 2016, Americans consumed around 91 pounds of chicken each. Relish this dish in many variations and with some best deals.

How to celebrate National Fried Chicken Day

Celebrate National Fried Chicken Day at your favourite restaurant or your home. Many restaurants all over the country offer fried chicken at exceptional prices. National Fried Chicken Day is the perfect day to try your hand in the kitchen to make your own fried chicken or visit a new restaurant. There is a wide range of recipes available on the internet, so don’t hesitate to try one. You can also eat fried chicken at an authentic Southern restaurant. One can organise a small backyard party with fried chicken lovers of the group to celebrate the day. If you are free on National Fried Chicken Day, then get a bucket of fried chicken, coke, some chips and gather some friends to relax and watch Netflix.

Source

[theatrenerd273-blog]

What is the history of the KFC franchise and how did KFC begin?

What is the history of the popular Fast Food franchise, KFC? One of the biggest names in fast food franchising, KFC has over 20,500 outlets in more than 125 countries and territories around the world. Although Colonel Sanders came around to the idea of franchising fairly late in his life, he still managed to use the business model to great effect, building an international fast food empire in the process. Owned by Yum! Brands, the same company that also owns Pizza Hut and Taco Bell, KFC continues to show strong growth in new and existing markets around the world. Still a lucrative option for those looking to invest in the food and drink industry, KFC offers franchisees a well-known name, a proven business model and, of course, the opportunity to use the Colonel’s secret spice recipe. So how exactly has this southern food phenomenon grown to become the market leader it is today and what influence has the colonel had on his own business and the franchise industry in general? Who is Colonel Harland Sanders? Although some may believe that Colonel Sanders is just a fictional character like Ronald McDonald or Tony the Tiger, he was in fact a very real person and is the man behind the KFC brand we all know today. Born in Indiana in 1890, the young Harland Sanders learned to cook for his younger siblings at a very young age when the death of his father forced his mother out to work. He learned early on to become self-sufficient and left home at 13 to become a farmhand. After serving in the US Army, Sanders moved to Alabama in 1907 to live with his uncle. After variously working on the railways, practicing law and launching a ferry boat company, Sanders moved his family to Kentucky to take up a job with the Michelin tire Company. When he lost his job with the company in 1924, he was offered the chance to run a service station franchise for Shell Oil. When the Great Depression began to bite, the company allowed Sanders to run his service station rent free in return for a percentage of sales. Sanders served up a variety of chicken dishes in his service station and his reputation for good food and low prices quickly spread. In fact he was so well appreciated in the local area that in 1935 Governor of Kentucky Ruby Laffon gave Harland Sanders the title of Colonel. As the number of customers grew, Sanders began to expand his operations and soon opened up the Sanders Café across the road from the service station. By 1937 he’d expanded his restaurant to seat 142 people and added a motel to his quickly growing service station empire. Although Colonel Sanders had an already begun serving chicken and other dishes in his eatery, it wasn’t until the first commercial pressure cookers were released in 1939 that his signature dish really began to take shape. After modifying the pressure cooker into a pressure fryer, Sanders managed to dramatically decrease cooking times without compromising on the quality of his product. The Failure and success of KFC Harland Sanders’ business relied on passing trade, so when the new Interstate 75 was completed in 1950 bypassing his location, it spelled disaster for his business. Soon the Colonel was forced to sell his service station and retire. While this setback would have convinced most people, especially a man in his early 60s, to give up on the world of business, Colonel Sanders was determined to make his chicken a success and so hit the road in an attempt to franchise his recipe. One of the Colonel’s earliest successes was to convince his friend Pete Harman to begin selling Sander’s signature chicken in his Salt Lake City restaurant. The recipe was an instant hit and soon sales in the eatery were up by 75%. It was actually Don Anderson, a painter hired by Harman who came up with the name Kentucky Fried Chicken and Harman himself who created the original bucket that still exists to this day. Soon, other restaurants had agreed to sell the Colonel’s recipe for a franchise fee of 4 cents per chicken. KFC goes national The success of KFC quickly snowballed and by 1964 there were over 64 franchised locations around the country as well as restaurants in Mexico, the UK and Jamaica. Sanders was still putting in a huge amount of work promoting KFC, travelling over 200,000 miles in one year alone. However the workload was becoming too much for the now 74-year old colonel and in 1964 he sold his business to an investor group for $2 million. One condition of the sale was that the Colonel would continue to receive a salary of $40,000 (later upped to $200,000) in return for public appearances and the ongoing use of his image. Three of the most notable members of the investment group were John Y. Brown Jr. a 29-year old graduate of the University of Kentucky Law School, financier John Massey and Pete Harman, the man who had been among the first to purchase Sanders’ recipe. Just three years after the sale, KFC had been transformed into a modern, smoothly run corporation. Its outlets were present in all 50 states and the chain had 1,500 locations around the world. KFC and franchising Throughout its history, KFC has relied heavily on the franchise opportunities model. Throughout the 1960s the number of franchisees continued to increase rapidly and the brand worked hard to maintain standards across all of its restaurants. The KFC University helped to ensure all franchisees were well versed in procedure and company philosophy while the brand’s iconic red and white striped buildings were rolled out across the US. The new owners also turned many of the Colonel’s sit down restaurants into takeaway stores, increasing customer turnover and boosting profit. By 1970, 130 KFC franchisees had become millionaires and KFC was one of the biggest fast food franchises in the world. Throughout the 1970s the company’s management worked to improve the structure of the business and shore up its finances. The fast pace of growth led to the relationship between the franchisor and some franchises weakening. In 1971, the company had merged with Heublein, Inc., a speciality food and drink corporation. Figures from the period showed that most franchisee owned stores were actually more profitable than company owned outlets, causing many franchisees to resent paying royalties to the ineffective parent company. The 1980s saw KFC regain its confidence with Heublein buying back several franchisee owned stores. By 1983, the company had 4,500 locations in the US and 1,400 outlets around the world. In 1986, KFC was purchased by PepsiCo Inc. for $840 million. The franchise continued to expand and in 1987 became the first American fast food chain to open a restaurant in the People’s Republic of China. In the 1990s, new branches opened at a rapid rate across Asia, with profits on the continent growing by an average of 30% a year in the mid-90s. By 1999, KFC had domestic sales of $3.2 billion, almost as much as its four closest competitors combined. The Asian market continued to be important for KFC. It consistently outsold McDonalds in some parts of the continent and by 2006 was opening a new outlet in China at a rate of one every 22 hours. Throughout the world, KFC remains a household name with the branding, food and image of the company instantly recognisable to millions.

[modern-paradisee-blog]

What is the history of the KFC franchise and how did KFC begin?

What is the history of the popular Fast Food franchise, KFC? One of the biggest names in fast food franchising, KFC has over 20,500 outlets in more than 125 countries and territories around the world. Although Colonel Sanders came around to the idea of franchising fairly late in his life, he still managed to use the business model to great effect, building an international fast food empire in the process. Owned by Yum! Brands, the same company that also owns Pizza Hut and Taco Bell, KFC continues to show strong growth in new and existing markets around the world. Still a lucrative option for those looking to invest in the food and drink industry, KFC offers franchisees a well-known name, a proven business model and, of course, the opportunity to use the Colonel’s secret spice recipe. So how exactly has this southern food phenomenon grown to become the market leader it is today and what influence has the colonel had on his own business and the franchise industry in general? Who is Colonel Harland Sanders? Although some may believe that Colonel Sanders is just a fictional character like Ronald McDonald or Tony the Tiger, he was in fact a very real person and is the man behind the KFC brand we all know today. Born in Indiana in 1890, the young Harland Sanders learned to cook for his younger siblings at a very young age when the death of his father forced his mother out to work. He learned early on to become self-sufficient and left home at 13 to become a farmhand. After serving in the US Army, Sanders moved to Alabama in 1907 to live with his uncle. After variously working on the railways, practicing law and launching a ferry boat company, Sanders moved his family to Kentucky to take up a job with the Michelin tire Company. When he lost his job with the company in 1924, he was offered the chance to run a service station franchise for Shell Oil. When the Great Depression began to bite, the company allowed Sanders to run his service station rent free in return for a percentage of sales. Sanders served up a variety of chicken dishes in his service station and his reputation for good food and low prices quickly spread. In fact he was so well appreciated in the local area that in 1935 Governor of Kentucky Ruby Laffon gave Harland Sanders the title of Colonel. As the number of customers grew, Sanders began to expand his operations and soon opened up the Sanders Café across the road from the service station. By 1937 he’d expanded his restaurant to seat 142 people and added a motel to his quickly growing service station empire. Although Colonel Sanders had an already begun serving chicken and other dishes in his eatery, it wasn’t until the first commercial pressure cookers were released in 1939 that his signature dish really began to take shape. After modifying the pressure cooker into a pressure fryer, Sanders managed to dramatically decrease cooking times without compromising on the quality of his product. The Failure and success of KFC Harland Sanders’ business relied on passing trade, so when the new Interstate 75 was completed in 1950 bypassing his location, it spelled disaster for his business. Soon the Colonel was forced to sell his service station and retire. While this setback would have convinced most people, especially a man in his early 60s, to give up on the world of business, Colonel Sanders was determined to make his chicken a success and so hit the road in an attempt to franchise his recipe. One of the Colonel’s earliest successes was to convince his friend Pete Harman to begin selling Sander’s signature chicken in his Salt Lake City restaurant. The recipe was an instant hit and soon sales in the eatery were up by 75%. It was actually Don Anderson, a painter hired by Harman who came up with the name Kentucky Fried Chicken and Harman himself who created the original bucket that still exists to this day. Soon, other restaurants had agreed to sell the Colonel’s recipe for a franchise fee of 4 cents per chicken. KFC goes national The success of KFC quickly snowballed and by 1964 there were over 64 franchised locations around the country as well as restaurants in Mexico, the UK and Jamaica. Sanders was still putting in a huge amount of work promoting KFC, travelling over 200,000 miles in one year alone. However the workload was becoming too much for the now 74-year old colonel and in 1964 he sold his business to an investor group for $2 million. One condition of the sale was that the Colonel would continue to receive a salary of $40,000 (later upped to $200,000) in return for public appearances and the ongoing use of his image. Three of the most notable members of the investment group were John Y. Brown Jr. a 29-year old graduate of the University of Kentucky Law School, financier John Massey and Pete Harman, the man who had been among the first to purchase Sanders’ recipe. Just three years after the sale, KFC had been transformed into a modern, smoothly run corporation. Its outlets were present in all 50 states and the chain had 1,500 locations around the world. KFC and franchising Throughout its history, KFC has relied heavily on the franchise model. Throughout the 1960s the number of franchisees continued to increase rapidly and the brand worked hard to maintain standards across all of its restaurants. The KFC University helped to ensure all franchisees were well versed in procedure and company philosophy while the brand’s iconic red and white striped buildings were rolled out across the US. The new owners also turned many of the Colonel’s sit down restaurants into takeaway stores, increasing customer turnover and boosting profit. By 1970, 130 KFC franchisees had become millionaires and KFC was one of the biggest fast food franchises in the world. Throughout the 1970s the company’s management worked to improve the structure of the business and shore up its finances. The fast pace of growth led to the relationship between the franchisor and some franchises weakening. In 1971, the company had merged with Heublein, Inc., a speciality food and drink corporation. Figures from the period showed that most franchisee owned stores were actually more profitable than company owned outlets, causing many franchisees to resent paying royalties to the ineffective parent company. The 1980s saw KFC regain its confidence with Heublein buying back several franchisee owned stores. By 1983, the company had 4,500 locations in the US and 1,400 outlets around the world. In 1986, KFC was purchased by PepsiCo Inc. for $840 million. The franchise continued to expand and in 1987 became the first American fast food chain to open a restaurant in the People’s Republic of China. In the 1990s, new branches opened at a rapid rate across Asia, with profits on the continent growing by an average of 30% a year in the mid-90s. By 1999, KFC had domestic sales of $3.2 billion, almost as much as its four closest competitors combined. The Asian market continued to be important for KFC. It consistently outsold McDonalds in some parts of the continent and by 2006 was opening a new outlet in China at a rate of one every 22 hours. Throughout the world, KFC remains a household name with the branding, food and image of the company instantly recognisable to millions. For more information on the benefits of franchising or information on how franchises work, take a look through the information on our site today.

[rabbitcruiser]

National Fried Chicken Day

National Fried Chicken Day is a food holiday observed all over the United States on July 6 of every year. Fried chicken lovers all over the country celebrate the day with their favourite food at a restaurant nearby, or at home. Wherever you are, celebrate the day with a piece of fried chicken. It is a dish made of chicken pieces that are floured or battered and then pan-fried, deep-fried or pressure-fried. Using breadcrumbs will form the outer layer of the dish crunchy and inner side juicy. Fried chicken is a mouthwatering combination of crisp, salt, and fat. There are many ways to enjoy a fried chicken that is spicy, extra crispy, regular, etc. Fried chicken is popularly called as American restaurant staple and classic American dish. This food is considered as one of the nostalgic summer food. Calories don’t count today, so enjoy this crispy delight until the heart is satisfied. Take this day as a reason to have more number of these fried chickens. On National Fried Chicken Day, many restaurants offer extra-special deals, discounts, coupons and freebies for the fried chicken, so make use of the day and grab some chicken.

“The best comfort food will always be greens, cornbread, and fried chicken.” – Maya Angelou

History of National Fried Chicken Day

The origination and creator of the National Fried Chicken Day remain unknown. But Fried chicken has a fascinating history to be told; It is said that deep fried chicken immigrated from Scottish tradition to the southern United States. After the introduction, the dish became a staple food for South Americans. Slowly seasonings and spices were added to the traditional recipe to improvise the flavour. Combination of adding spice is believed to be originated from West African tradition. Fried Chicken was an expensive dish until World War II; later the price lowered due to the mass production. The consumption of chicken gradually increased from the year 1960. In 2016, Americans consumed around 91 pounds of chicken each. Relish this dish in many variations and with some best deals.

How to celebrate National Fried Chicken Day

Celebrate National Fried Chicken Day at your favourite restaurant or your home. Many restaurants all over the country offer fried chicken at exceptional prices. National Fried Chicken Day is the perfect day to try your hand in the kitchen to make your own fried chicken or visit a new restaurant. There is a wide range of recipes available on the internet, so don’t hesitate to try one. You can also eat fried chicken at an authentic Southern restaurant. One can organise a small backyard party with fried chicken lovers of the group to celebrate the day. If you are free on National Fried Chicken Day, then get a bucket of fried chicken, coke, some chips and gather some friends to relax and watch Netflix.

Source

[rankertopgoogle]

Kamado bbq

kamadobbqparadise.co.uk

 Kamado bbq :-

 The Kamado BBQ grill is a very special and very high-value grill, and itresembles nothing you've seen before, trust me. Ordinary grills look like boxes of black metal or bowls of iron and have no charm whatsoever. Mostly they're used a few times until they're broken and then you throw them out. And other, built grills have the disadvantage of being fixed on the spot so you cannot really protect them from rain and the weather which eventually make them turn ugly and dirty.

Kamado has made a really audacious change in the grill market because they redesigned the traditional grill completely. Instead of metal, they use ceramics, and their grills are stunning to say the least. Every one of them is a piece of artwork. Mostly they look like vases, covered in a mosaic of tiny brilliant tiles on the outside so they can be easily cleaned, and smooth ceramics inside which are highly heat-resistant and also easy to clean sine nothing can stick to them, not even coal dust.

 Over Christmas I bought a Big Green Egg. I read all the marketing blurb in the brochure and it captured my imagination, I've already written about how good it is and published some kamado barbecue recipes but I was still intrigued to find out more about the origins of such a versatile piece of cooking equipment. I wrote an article about it but since publishing it, I've done more research and found that some of my original findings may have already been creative in their origins.

My preliminary research on the internet determined that it's origins lay in clay cooking pots from China that were later adapted by the Japanese a few hundred years ago. The end result was the Mushikamado and looking at photographs on the internet it's pretty clear that this part of the story is clear cut.

Where things become a little less clear is in the 1960's when the kamado as we know it today arrived in the USA. There's a lot of published work that refers back to Richard Johnson, a man who founded the Kamado company that it was he who brought the kamado to the USA and also it was he that first called it a kamado and patented the name. Further research leads me to believe that some of these points are not true.

Clay vessels have been used by humans to cook food for many thousands of years. Clay cooking pots have been found in every part of the world and some of the earliest dated by Archaeologists to be over 3000 years old have been found in China. All over the globe the elementary clay cooking vessel has evolved in many different ways, the tandoor for example in India and in Japan, the Mushikamado; a device designed to steam rice for ceremonial occasions. It is believed that it is this circular clay cooking vessel that is the origin of the modern Kamado with space age ceramic materials having taken over from clay.

The Mushikamado was typical of southern Japan and took the shape of a round clay pot with a removable domed clay lid. Further innovations for the basic clay pot included a damper and draft door for easy temperature control and it was charcoal fired as opposed to wood. Americans first started to take an interest in it after the World War II but it wasn't until the 1960's when Richard Johnson patented his improved ceramic design that the commercial potential of the Mushikamado was fully exploited. The name Kamado name was also trade marked by Johnson but the word has become a somewhat generic term for this style of ceramic barbecue.

Modern Kamado style ceramic barbecues are made of high fire ceramics and some such as the Big Green Egg use space age ceramics for heat retention performance and resistance from cracking during exposure to the elements. In addition, the original paint has now been replaced by a high gloss ceramic glaze.

Kamado grills are lump wood charcoal burners however there are some modern examples of electric and gas fired versions. Just as one of the claims of the ceramic construction is that there is no flavour contamination such as a metallic taste to the cooked food, lump wood charcoal is the preferred choice for modern kamado because of the lack of additives typical of briquettes. Interestingly lump wood charcoal can be manufactured in an environmentally sustainable manner using the technique of coppicing but be careful on this point, not all charcoal is manufactured in this way.

Manufacturers of the kamado style ceramic cookers claim that they are extremely versatile in that one can do a pizza (on a pizza stone) or even bake bread as well as the usual grilling and smoking. This is by virtue of the excellent heat retention properties of the ceramic shell that mean temperatures of up to 750°F can be achieved and more.

Visit for more information: -  https://kamadobbqparadise.co.uk/

[inthevintagekitchen]

In the 1960's in a remote valley in Southern California, the first Zen spiritual center opened in the United States. The only zen monastery outside of Asia, it was known as Tassajara. There, students and guests from all over the world came to practice Zen philosophies and Buddhist principles in order to gain a more gentle approach to life. One that focused heavily on kindness, compassion and thoughtfulness. Due to its remote location, food for the guests, students and staff were grown on-site at Green Gulch Farm, part of the Zen Mountain Center campus. In 1973, Edward Espe Brown published a book of Tassajara's vegetarian recipes, which takes readers on a 256 page journey regarding all things vegetables. The appropriate equipment to use, ways to cook and enjoy a vegetarian diet, tips learned throughout years of culinary exploration, as well as stories about Tassajara and how the food factored in there, are all included. Since most of the vegetables were grown on-site, this is a great reference for not only vegetable lovers, but also home gardeners, as the vegetables included here are ones commonly found or easily grown in American garden plots. Many of the recipes though contain hints of Indian, Japanese, and South American cuisine, so its a great mix of accessible ingredients with exotic culinary flair. Containing no meat or fish, this cookbook does include dairy, egg and nut recipes. Beginners will love this it for it's detailed instruction and approachable language, while more advanced cooks will appreciate unique flavor pairings and ingredient combinations. Find it in the shop;) . . . . . . #vegetariancooking #vegetarian #vegetarianrecipes #zenlifestyle #tassajara #1970skitchen #healthyfoodrecipes #farmtotable #homegrownfood #vegetablegardening #californiacooking https://www.instagram.com/p/B_kfYGYpUIF/?igshid=1pvgtrf9le9y1

[molovesvintage]

January 2019

Getting to the village was an adventure in itself. After a taxi to the station, a grueling wait, an hour’s ride in the reclined seats of one of Southeast Asia’s ubiquitous sleeper buses, and a motorcycle ride with some dubious old Vietnamese men, we finally arrived. A teenage girl in glasses and pink pajamas approached us with a warm smile.

“Hello. I’m Hang.”

****

I had agreed to the trip on a whim. When I had discussed an overnight trip to the Mekong Delta with a new acquaintance at my hostel in Saigon, I had imagined we would take one of the dime-a dozen, bus-and-boat trips that are easily accessible, foreigner friendly, and liberally advertised throughout the city. But, by way of her well-connected Israeli travel Whatsapp group, Lital had found a homestay opportunity in the hamlet of Mỹ Tho, where a local girl would guide us and let us stay with her family in exchange for some English practice.

Hang’s house was humble, with only a few rooms, rudimentary plumbing, and a couple of noisy fans to keep the constant heat of southern Vietnam at bay. Scattered around the main room was an old-fashioned sewing machine, Hang’s English books, and an altar with family photos and incense as well as an icon of Jesus and a small, fake Christmas tree.

Upon meeting her mother, it was easy to see where Hang’s smile came from. Since she spoke no English, she communicated with us solely through smiles and laughter. The first thing she did, after setting down a plate of succulent watermelon and a basket of small, sweet bananas, was to share some of her prized possessions: baby photos of her children and her wedding album. I gently turned the pages, each containing photos of her in white standing with her tall, serious husband, her beaming smile repeatedly drawing my eye.

Watermelon and bananas. 

Hang and her mother. 

We accompanied them to church that night. Hang’s mother put on one of her handmade ao dai, the traditional dress of Vietnam, while Hang and her sister were neat but casual in t-shirts and legging-pants. The building was surprisingly modern, with the lyrics of the hymns projected on a screen, karaoke style. While I didn’t understand a word of the service, I was struck by the sense of ritual, and the large presence of song and chanting throughout. Not so different from the Jewish services of my youth. Before leaving, we went to a small building beside the main church, a mausoleum where the ashes of the congregation’s ancestors were interred. Hang gave us each a stick of incense.

“What do I do with this?” I asked her.

“You should pray to the ancestors and put it here,” she replied, gesturing to a round censer.

I shut my eyes and prayed, although I’m not sure to whom: her ancestors or mine, who were far off in a different time and place. I opened my eyes and stuck my incense in the censer.

****

After devouring a home-cooked dinner and slurping down cold fruit smoothies at a shop that repaired automobiles during the day, we were taken to Hang’s uncle’s house, to meet members of her extended family. I was led to the back of the house, to a simple, stone-floored kitchen, where I found a stout, old Vietnamese woman frying bananas over a wood-burning stove. Hang explained to me that even for the village, this method was unique, as most people had switched to gas stoves.

I had never seen anyone cook this way, and asked the grandmother about her banana recipe, with Hang’s cousin translating. Granny stared into my eyes, a cheerful grin on her face, and asked me a question. The cousin burst out laughing.

“What did she say?” I asked.

“She asks if you’ve ever fallen in love with a Vietnamese boy!”

I returned Granny’s smile. “Not yet.”

Frying bananas over a wooden stove. 

Sitting cross-legged on the floor of the main room, squished between various cousins, we tried Granny’s fried bananas. They were soft and pillowy, a perfect harmony of sweet and savory, the best kind of grandmother food. On the TV was a Youtube video, where some people were fishing using nets in a river. The little boys were spellbound.

Another cousin arrived, a gawking, bespectacled youth. His presence caused a flurry of conversation and laughter from the family members. I caught the words “America” and “California”. They were definitely talking about me.

“Say hello, speak English!” barked Hang’s uncle.

“Hello,” the poor kid muttered as he blushed a vibrant shade of red.

It seemed Granny had found me a Vietnamese boy after all.

****

Hang’s home had one bedroom in the center of the house, which is where her father slept that night. The rest of us bedded down in the front room, her mother in a hammock and us girls side by side on thin mattresses on the floor, chatting like we were at a high school sleepover until we fell asleep, one by one.

The next day, Hang hired a boat and took us on a tour of a few of the famous islands on the Mekong Delta, Unicorn Island and Phoenix Island, named for two of the four sacred magical creatures in Vietnamese mythology (the other two are the dragon and the turtle, and there are two other islands for them as well). On Unicorn Island, we tasted locally produced honey and coconut candy from a tiny factory where we watched the candy being mixed, stretched, cut and packaged before our eyes, and listened to a group performing Vietnamese folk music. Phoenix Island, on the other hand, was a little less touristy and a lot stranger. In the 1960s and 70s, this was the home of the fringe Coconut Religion, formed by a French-educated chemist named Thành Nam Nguyễn who chose to become a monk and eat nothing but coconuts. The island these days looks like the relic of a wacky retro theme park, and it’s a fascinating place to wander around.

Local honey products.

Rolling coconut candy.

Coconuts! Image courtesy: Lital Bezalel.

Wacky lotus structure on Phoenix island.

The leader of the Coconut Religion.

Local honey products.

Tiny candy machine.

Rolling coconut candy.

Our captain.

On a boat. Image courtesy: Lital Bezalel.

Before too long, we took the boat back to the dock, and went back to Hang’s home to pack our things and take the bus back to Saigon. We signed Hang’s “guest book” a notebook where she has kept a record of every foreigner she’s guided, hosted, or had some sort of meaningful encounter with. It is an extraordinary book. Every entry is filled with warmth and gratitude, and it is clear that the people who have been fortunate enough to meet Hang value their connection with her as much as she does with them. As much as I do with her.

Time moves so strangely when one is traveling. It is so ephemeral yet infinite. How is it possible that a day feels like a week and an hour at the very same time? I was in the village of Mỹ Tho with Hang and her family for barely 24 hours, just one day. And yet, if I didn’t have that day, I don’t think I would have returned from my trip and felt complete. That was all it took, that one chance to really see what life is like for a young girl in Vietnam, surrounded by her family and community, and dreaming her big, bold dreams of the future.

For anyone planning a trip to Vietnam, do yourself a favor and attempt to seek out such enriching experiences. If you are going to Saigon or the Mekong Delta, please message me privately and I will gladly connect you with Hang, who is sure to have a smile just for you.

Happy Travels,

Mo

Hang, myself, and Lital. Image courtesy: Lital Bezalel. 

The Smiles of Mỹ Tho January 2019 Getting to the village was an adventure in itself. After a taxi to the station, a grueling wait, an hour’s ride in the reclined seats of one of Southeast Asia’s ubiquitous sleeper buses, and a motorcycle ride with some dubious old Vietnamese men, we finally arrived.

[pasqualecasullo]

Panoram Italia: Montreal's slab pizza [April/May 2019]

The city’s unique taste of home

Just as every regione in Italy has its own distinct dialect—changing vastly from town to town—nearly every big city in North America has its own signature take on pizza. New York City has floppy, kite-size dollar-slices while Chicago is known for its deep-dish pie. And Montreal? It has slab pizza, a hearty slice that makes every Montreal-Italian think of home. While Neapolitan-style pie has enjoyed a long moment in the spotlight—for the past 10 years—slab pizza remains eternal.

“It reminds me of family and my youth and delicious meals around the dinner table,” says Chris DiRaddo, a Montreal writer. “Kind of like a hug from the inside.” When he was a child, DiRaddo and his father would occasionally go to Boulangerie & Pâtisserie Bruno & Frères (Bruno Brothers), in LaSalle, to pick up a whole slab pizza for a family meal. “Just going into the bakery, smelling the flour, seeing the brown butcher’s paper ... it makes me wonder why I ever eat anything but Italian food.”

Neither a copy of what came from Italy, nor an interpretation, brick-red slab pizza is a heritage-inspired pizza that evolved with its surroundings. Montreal’s water is said to have a distinctive effect on the dough, as it does with bagels, another city specialty.

A slab is rectangular with a medium-to-thick golden crust and an airy, fluffy interior. Up top, it’s covered with sweet-to-savoury tomato sauce, which helps it stay moist, yet never soggy. Josie Alati, owner of Alati Bakery, leaves a glorious step for last. “Cheese goes on top because it will burn if it goes under the toppings,” she says. Quite thick, the entire slab requires a longer cooking time than a standard, thinner pizza. 425ºC-450ºC, for about 25-minutes. Alati says her bakery only makes slab in the morning, providing lunch customers with a filling treat if they get there early, before it runs out.

The slab came into prominence in Montreal, in the 1950s to the 1960s, via immigrants who brought over the traditional recipe. Originating primarily in southern Italy—Sicilia, Calabria, Puglia—it was even more all-dressed back home where it was sometimes topped with herbs, onions, tomatoes, anchovies, and caciocavallo and toma cheese. The slab is akin to sfincione, a common-variety pizza topped with poor-man’s Parmesan (breadcrumbs) that originally came from Palermo, although there are many other variations in other regions.

Novello Pantoni of Molisana Bakery continues the tradition by paying special attention to his dough: volume as well as proportion is key. “Here we make it grow naturally, with proofers,” he says. “It makes it more appetizing and gives it more flavour.” And the proof is in the popularity of his slab pizza, which he says is a hit with customers who will commonly buy it in handfuls to bring to their country homes, or even across the border to family in Florida.

Taking great pride and satisfaction in making slab pizza, bakeries across Montreal are ensuring that with each bite you feel as though you’re getting a good slice of home—wherever that may be.

https://www.panoramitalia.com/index.php/2019/04/07/montreals-slab-pizza/

[boudiscanon]

Northern versus Southern Family

So one half of my family is from Michigan and the other half of my family is from Arkansas. And since I've never met anyone who wasn't my cousin who also has a family this radically split between the Mason-Dixon line (bc mine is the ONLY SOUTHERN WHITE FAMILY IN TOWN) lemme show y'all the cultural whiplash that is family gatherings at the grandparents’ for me:

House Aesthetic

North: Immaculately clean, Great Grandma’s china untouched in a hutch, New carpet and/or couch and/or hardwood floors for the kitchen like every other goddamn year, plain crosses, family photo sitting on the mantle, place where large family portrait would normally go instead graced by painting of a wolverine signed by Bo Schembechler, lots of duck hunting motifs, also did I mention clean?,seriously one time my grandma randomly paid me like $20 to just clean the outside and inside of her kitchen cupboard doors for her???

South: Overrun with knick-knacks, tables specifically devoted to knick-knacks and setting up holiday cards from family and church people, photos of every single family member at every single stage of life, furniture all from 1960, textured wallpaper, cross stitchings about Jesus hanging up, “A house is made of bricks and stones but homes are made of love alone”, only cleaned when family is coming up to visit, and then more to make room for all 32549879 of them than to make it look nice, mattresses in every spare room for said 32549879 family members

Openness

North: NO ONE EVER TALKS ABOUT ANYTHING, I am 26 and this year I learned my grandpa has a sister??????, I thought he only had brothers, dirty laundry is not acknowledged in any way whatsoever, prying questions are limited to grandparents asking about what you’ve been up to and some light-hearted ragging over your love life

South: I know all of my Grandparent’s 1700 siblings by first and middle name, and the entire family history, going back to the legend of Great-Great Grandpa Panther Bill back in Bethel Springs, dirty laundry is spread out on the living room floor to sort through especially if it belongs to cousins who aren’t there, any random family member can and will come up to you and instead of saying hello start in with “so has your brother found a job yet? you got a man yet? when you gettin married already? so is your sister gay or what?” and there is no escape, hell you probably won’ even remember which cousin three times removed is accosting you

Food

North: all done by grandma, maybe with a salad brought by my mom, dishes shoved in the dishwasher after, everyone gets one (1) tupperware container to bring home, grandma constantly trying out new recipes and insisting they probably aren’t very good, meanwhile Gordan Ramsey himself would probably kiss her on the lips and hire her on the spot

South: Everyone conspires to stop grandma from doing any actually work much to her consternation, GFS does half the cooking bc you can pick up giant ass pans of scalloped potatoes there and just toss them in the oven, there are always at least two meat dishes two potato dishes three veggies some kind of fluff and some kind of salad brought by aunt lee, not to mention two-three pies and ice cream for dessert, everyone brings home at least one (1) paper grocery bag full of leftovers and fights over who has to bring home the most bc how did we end up with more leftovers than were actually on the table??????, dishes done by hand by moms while grandma tries to help and gets told to sit down and relax, and i cannot tell you how much i suffered growing up being the only kid who knew what hominy and okra were

Conversation

North: politics, current events, the Tigers, gossip about snooty neighbors or snooty church people

South: Jesus, the Lions, gossip about cousins, family stories you’ve heard 17 times but idk it’s tradition?

Thoughts on Death

North: no one mentions getting old or implies in anyway that they aren’t just as spry as they used to be because it give grandpa Anxiety

South: one time my grandma basically kidnapped me and one of my aunts to point out exactly who was to get what when she died, my aunt pointed to a mirror with a gold leaf forest scene on it and called dibs, grandparent constantly complained about joints but also refused to ever sit down ever, basically every conversation with them involved a I Went To The Doctor And He Said update

Religion

North: Reformed Church in America (Calvinist)

South: Assembly of God (Pentecostal)

Thoughts on technology

North: My grandma recently got a laptop and wifi, she answers emails by calling you back

South: Grandparents never figured out how to use their answering machine, had written instructions from us on how to operate their VCR (so they could watch Jackie Chan movies)

Biggest Drama To Date

North: we don’t have family reunions on that side anymore because at the last one (before I was born) two brothers got in a fist fight, got written out of great grandpa’s will and then when he died great grandma refused to write them back in

South: It’s a toss up between maybe one time my great grandpa trapped a man inside a house he then proceeded to burn to the ground, the time that same great grandpa sprayed my dad in the face with pesticide as a kid and almost killed him, and my dad currently being on non-speaking terms with literally the entire family bc he idolized said great grandpa and also grew up to be an abusive insufferable douchecanoe, oh and that one time the sheriff arrested a cousin and two other cousins dueled the sheriff and busted him out, (or, according to one aunt and uncle, the fact that I have not gotten married and pregnant yet)

Levels of Family Pride

North: you’re pretty much good so long as you hate the state of Ohio or disparage the Tigers

South: You are literally expected to fight to the death for even the cousins you haven’t met or Jesus himself will descend from the Heavens to Disown You and the lines between “family” and “cult” are kind of blurred sometimes tbh ¯\_(ツ)_/¯

(Also as a side note because of the difference in accents I have absolutely no fucking idea how to say “pecan.”)

[tragicbooks]

17 delicious foods you can thank immigrants for.

<br>

Immigrants are in the spotlight lately. And not in the good, Patti LuPone/Audra McDonald duet kind of way.

LuPone (left) and McDonald (right). Photo by Drama League/Flickr.

As promised, the Trump administration is advancing its plans to boot millions of immigrants from the United States — and reviving its order to stop them from coming here in the first place.

To hear all your Sean Spicers, your Stephen Millers, and your Kellyanne Conways tell it, the measures are necessary to stop, well, pretty much everything bad currently happening in America — from job-stealing to crime to terrorism.

Convincing Americans that immigrants are more than the sum of their worst stereotypes means winning back some hearts and minds, but these days, it can feel futile to appeal to America's heart or its brain.

But perhaps — perhaps America's stomach is still willing to listen.

Immigrants don't only make America great; they make it delicious. The people who risk their livelihoods and occasionally their lives to come here are often more than happy to share their secret recipes with us. Without them, we'd have nothing to eat ... nothing good, anyway.

Here are 17 of the top contributions to America's culinary scene by refugees, ex-pats, and immigrants.

Try not to drool on the keypad.

1. You wouldn't know about pretty much all the Chinese food you like if it weren't for refugee-turned-immigrant-turned-master chef Cecilia Chiang.

Chang and kung pao chicken. Photos by John Parra/Getty Images and Sodanie Chea/Flickr.

Chiang, who survived the Japanese invasion of China before immigrating to San Francisco in the 1960s, introduced America to the delicious, umami, stir-fried meat pile known as kung pao chicken at her restaurant, the Mandarin.

2. This giant paella wouldn't exist if chef Michael Mina hadn't moved here from Egypt.

Today was one for the books. #MinaMoments

A post shared by Michael Mina (@chefmichaelmina) on Sep 24, 2016 at 6:26pm PDT

Mina, the guy with the oar, was born in Cairo, immigrated to the U.S. and settled in Washington state, proceeded to open over a dozen restaurants in cities across the country, win a Michelin star, write a cookbook, appear on Gordon Ramsey's "Hell's Kitchen," launch a media company, and, in this photo, somehow managed to combine rice, shellfish, and nautical equipment into something so appetizing you would probably win a free T-shirt for finishing it.

3. Without lax 19th century immigration laws, America would have been denied its birthright: the Bud Light Straw-ber-Rita.

Anyone who watched this year's Super Bowl just for the commercials knows that Adolphus Busch was a hardscrabble German immigrant who trudged through miles of mud and ominously high grass to found the all-American beer company that makes the U.S. the perennial world leader in drunken high school reunion softball games.

4. You'd have to travel to an Eastern European war zone to enjoy these perogis.

Photo by Veselka/Facebook.

In 1954, Ukrainian refugees Wolodymyr and Olha Darmochawal came to New York City and founded Veselka in the East Village, serving these soul-altering fried meat, cheese, and potato pouches by the crock-load to NYU students who have crushed one too many Bud Light Lime Straw-ber-Ritas.

5. This ridiculous pulled turkey burger with Indian spices, candied bacon, and masala fries wouldn't be available in Elvis country.

Maneet Chauhan and the turkey burger. Photos by Theo Wargo/Getty Images and Chauhan Ale and Masala House/Facebook.

One great thing about being alive in 2017 is that you can find South Asian-Southern fusion sandwiches for less than $20 in the middle of the Bible Belt like it's no big deal thanks to immigrants like Indian-American chef Maneet Chauhan (you might know her as a frequent judge on "Chopped"), who opened Chauhan Ale and Masala House in Nashville in 2014.

6. We wouldn't know the gastronomic perfection that is surf and turf served over two cheese enchiladas.

Richard Sandoval and surf and turf. Photos by Neilson Barnard/Getty Images and La Hacienda/Facebook.

Before Richard Sandoval was a "Top Chef Masters" contestant, Bon Apetit Restaurateur-of-the-Year Award winner, and international food star, he was just a Mexico City kid with a dream. That dream? To put fried onions on top of steak on top of enchiladas with some lobster tail and risotto getting freaky on the side, as his La Hacienda in Scottsdale, Arizona, did on Valentine's Day 2017.

7. Anything with Huy Fong sriracha in it would have to be seasoned with a far lesser hot sauce.

Photo by Steven Depolo/Flickr.

Thanks to erstwhile humane values of decades past, America's hottest condiment was given unto us by a refugee — David Tran — who fled his native Vietnam on the ship Huy Fong in the 1970s. Had he come four-and-a-half decades later, it's likely he would have wound up in Canada and invented spicy maple syrup or whatever. (Actually, to be honest, that sounds pretty great. Please, immigrants from tropical climes living in Canada, invent spicy maple syrup.)

8. The Swedes might have chef Marcus Samuelsson's La Isla Bonita all to themselves.

Samuelsson and La Isla Bonita. Photos by Gustavo Caballero/Getty Images and Red Rooster Harlem/Facebook.

With all the problems in Sweden that are totally so real that everyone knows about them, it's no wonder that Samuelsson (who was born in Ethiopia and is another frequent "Chopped" judge) skipped town for New York City, bringing his brand of soul food to Harlem's Red Rooster — including this otherworldy mashup of tres leches cake, rum, passion fruit, and banana.

9. Detroit would be bereft without its iconic chili-onion-mustard dogs.

Photo by Steven Depolo/Flickr.

The precise origin of the Michigan-favorite Coney dog has been debated for decades, but pretty much no one contests that it was invented by Greek immigrants, notably brothers Bill and Gust Keros around 1919, when they discovered — after millennia of flailing by the best chefs in the world — that the ideal condiment for meat was goopier meat.

10. You wouldn't even be able to dream about Jose Andres' ibérico bacon cristal bread uni.

Jose Andres (L) and tapas (R). Photo by Larry French/Getty Images; Jaleo/Facebook.

It's also known as coca con arizos de mar — or "expensive ham 'n fish pizza" — and Andres serves this magical creation at his D.C. tapas restaurant Jaleo. The award-winning chef, who hails from Spain, was one of several dozen who closed his restaurants on Feb. 16, 2017, in protest of the Trump administration's immigration policies.

11. Vending machines, bodegas, and gas station convenience stores nationwide would be thousands of dollars poorer without Flamin' Hot Cheetos on the shelves.

Photo by Calgary Reviews/Flickr.

More than "The Great Gatsby," more than "Rudy," even more than Katy Perry's "Roar," the story of Flamin' Hot Cheetos is the story of the American dream. Working full time as a janitor at a Cheetos factory (!), Mexican immigrant Richard Montañez took home some defective, un-dusted Cheetos after an equipment breakdown, sprinkled some chili spices on them, and presented his creation to corporate bigwigs, who promptly put them into production. The tangy corn tubelettes quickly became the company's #1 selling snack, and Montañez was promoted to executive vice present of multicultural sales and community activation, having successfully pulled himself up by his sticky-dusty bootsraps.

12. Cronuts would not be a thing.

Dominique Ansel and a cronut. Photos by Noam Galai/Getty Images and Chun Yip So/Flickr.

Assuming you could get a cronut, you would be first-born-child-level indebted to Dominique Ansel, the French-born chef who debuted the monstrously scrumptious croissant-donut hybrid in New York City in 2013. Unfortunately, four years later, you still can't get a cronut.

13. Your airport layover would be 1,000% less tolerable without this margherita pizza from Wolfgang Puck Express.

Puck and pizza. Photos by Michael Kovac/Getty Images and Jeff Christiansen/Flickr.

Stuck in Downtown Disney World or delayed getting back to Milwaukee? You could do a lot worse than this gorgeous bubbly cheese pie by Puck, Austria's greatest gift to America since the toaster strudel.

14. You'd have to eat this mouthwatering soft-serve in a cup instead of a cone.

Photo by Mark Buckawicki/Wikimedia Commons.

If there's one thing certain cable news outlets will never fail to remind you, it's that Syrian immigrants are very, very, super-duper scary. Perhaps nothing in history illustrates this better than their most terrifying invention to date, the ice cream cone. The edible frozen treat vessel was created by Abe Doumar, who debuted his creation at the St. Louis Exposition in 1904, the culmination of the Middle Eastern migrant's dastardly plot to improve mankind and delight children of all ages around the world forever and always.

It's not just that immigrants invent food we like to eat. They pretty much cook everything we eat too.

Roughly 20% of restaurant cooks are undocumented, and an even greater share are foreign-born — up to 75% in some cities. That means that immigrants are responsible for feeding you even the down-home comfort food you enjoy, including...

15. This cheeseburger from Hardee's...

Photo by Mr. Gray/Flickr.

16. ...this stock photo apple pie....

Photo by mali maeder/Pexels.

17. ...and this American flag sheet cake.

Photo by Eugene Kim/Flickr.

Immigrants deserve a place in America. And not just because they fill our tummies with tasty victuals.

They enrich our communities and keep our culture varied and interesting. They do the jobs most of us don't want to do. They pay hundreds of billions of dollars in taxes and contribute to our economy in countless measurable and immeasurable ways.

Immigrants and refugees don't come here to get Americans fired, steal our wallets, or blow us up. Most of them come here for a better, safer, more secure life.

They make all of our lives richer — and more delicious — in the process.

<br>

[rabbitcruiser]

National Fried Chicken Day

National Fried Chicken Day is a food holiday observed all over the United States on July 6 of every year. Fried chicken lovers all over the country celebrate the day with their favourite food at a restaurant nearby, or at home. Wherever you are, celebrate the day with a piece of fried chicken. It is a dish made of chicken pieces that are floured or battered and then pan-fried, deep-fried or pressure-fried. Using breadcrumbs will form the outer layer of the dish crunchy and inner side juicy. Fried chicken is a mouthwatering combination of crisp, salt, and fat. There are many ways to enjoy a fried chicken that is spicy, extra crispy, regular, etc. Fried chicken is popularly called as American restaurant staple and classic American dish. This food is considered as one of the nostalgic summer food. Calories don’t count today, so enjoy this crispy delight until the heart is satisfied. Take this day as a reason to have more number of these fried chickens. On National Fried Chicken Day, many restaurants offer extra-special deals, discounts, coupons and freebies for the fried chicken, so make use of the day and grab some chicken.

“The best comfort food will always be greens, cornbread, and fried chicken.” – Maya Angelou

History of National Fried Chicken Day

The origination and creator of the National Fried Chicken Day remain unknown. But Fried chicken has a fascinating history to be told; It is said that deep fried chicken immigrated from Scottish tradition to the southern United States. After the introduction, the dish became a staple food for South Americans. Slowly seasonings and spices were added to the traditional recipe to improvise the flavour. Combination of adding spice is believed to be originated from West African tradition. Fried Chicken was an expensive dish until World War II; later the price lowered due to the mass production. The consumption of chicken gradually increased from the year 1960. In 2016, Americans consumed around 91 pounds of chicken each. Relish this dish in many variations and with some best deals.

How to celebrate National Fried Chicken Day

Celebrate National Fried Chicken Day at your favourite restaurant or your home. Many restaurants all over the country offer fried chicken at exceptional prices. National Fried Chicken Day is the perfect day to try your hand in the kitchen to make your own fried chicken or visit a new restaurant. There is a wide range of recipes available on the internet, so don’t hesitate to try one. You can also eat fried chicken at an authentic Southern restaurant. One can organise a small backyard party with fried chicken lovers of the group to celebrate the day. If you are free on National Fried Chicken Day, then get a bucket of fried chicken, coke, some chips and gather some friends to relax and watch Netflix.

Source