And its favorite is the ever-reliable restaurant chain Howard Johnson’s, with its big steaks and fries, cozy booths, warm atmosphere, and attentive staff

Japanese steakhouses

are attracting good customs on the West Coast. Wendy’s, a new fast-food chain specializing in hamburgers, has been doing good business.

At home, the stodgy pot roasts, fried chicken, and casseroles of the 1950s are on the way out, and people are experimenting with the pastry crusted Beef Wellington and the thinly sliced, heavily sauced Steak Diane, flamed in the frying pan with a dash of brandy. Chicken Kiev (fried chicken breast filled with herbed butter) is a Saturday night treat, and people are gathering around the fondue pot to try this Swiss-inspired way of eating. The idea is to melt a mixture of 3 kinds of cheese in the pot, and then to dip morsels of crusty bread, chicken, lamb, mushrooms, potato, etc. on skewers into the hot cheese! Another new idea is the smorgasbord, a tradition from Sweden, where all manner of cold meats, seafood, salads, and so on, are assembled on the sideboard, with the guests helping themselves and bringing their (usually heavily laden) plate to the table.
The New York Times Menu Cook Book suggests the following. For a small cocktail party, try Camembert amandine, cucumber spread, crackers and toast rounds, mushrooms strudels, cocktail croquettes.

For a larger cocktail party,

serve buttered nuts, chicken liver paté, mushroom-stuffed eggs, tuna-stuffed eggs, toast rounds and crackers, wild rice pancakes, cream cheese pastry turnovers.

New on today’s supermarket shelves are Coffee-Mate, Life cereal, Sprite, Po Tarts, Shake n’Bake, Doritos, Bac*Os, instant porridge, Gatorade, Pringles, and Tang, among many others.

and so it was, some of you remember?!

The size, weight, and more importantly, the price, of bread, is to become standardized. In a decree called the Assize of Bread and Ale, King Henry III has requested uniformity in the production of this staple food to avoid major price variations and to weed out any dishonest pricing practice

The Assize was enacted in response to the perceived shortage of grain and wheat. Because farmers only grow wheat in small quantities, prices vary each season. Although there have been cases of unprincipled bakers overcharging for bread in lean times, there have also been some cases where bakers have been mobbed by angry people who believe that bread is being kept from the population.

The Assize of Bread

and Ale is designed to regulate the industry, providing not only bread but fair prices too. Bakers who sell underweight loaves will now be subject to fines or other punishments. Some bakers are now selling 13 loaves at a time to make sure that the total weight complies with the regulations.

and so it was, they say!!!😀

The Mayan civilization

cultivated it in the Yucatan peninsula as early as 600 CE. and drank it with chili. Hernandez Cortez introduced it to Spain in 1528, and for almost 100 years Spain guarded it as a secret. It has been used as a currency, as precious as gold, and though in France many people considered it a “barbarous product and noxious drug.” there were others who considered it an aphrodisiac.

What is it? It’s cocoa- and its beans are roasted and ground to produce cacao powder.

Cacao trees

are native to tropical America. The French, Dutch, and English all cultivate it in their colonies, and so cacao has started to reach a wider audience, though it has so far been relatively expensive to produce.

That is, until this year.

Dutch chemist Coenraad van Houten has invented an effective method of extracting the cocoa oil and leaving a cake to be ground into powder. His innovative and inexpensive process uses a hydraulic press to extract much of the cocoa butter from the center of the bean. The residue is then mixed together with alkaline salts, which ensure that the cocoa powder can be easily mixed with water or milk. (The alkali neutralizes the acidic chocolate.) This new process is being called dutching or Dutch processing.   No longer reserved for the aristocracy and the upper classes, cocoa powder is now set to become a firm favorite with people everywhere.

Spain, 1496

The Spanish court is buzzing with excitement at their first taste of a succulent new fruit brought back to Europe by Christopher Columbus after his second voyage to the New World.

This exotic fruit

has become known as a “pineapple” because it looks just like a large pinecone. It is native to southern Brazil and Paraguay where it was spread by the Indians northward through South and Central America to the West Indies. Columbus discovered the fruit when he lowered anchor in a cove off the lush volcanic island of Guadeloupe in 1493 and rowed ashore to inspect a deserted Carib village, where he found cultivated plants bearing fruit.

The pineapple has become a “Regal” fruit, an item of celebrity and curiosity for royal gourmets and horticulturalists alike.

and so it happened! they say!

CheeriOats,

a new oat-based breakfast cereal that is ready to eat without cooking has been introduced to consumers. Manufactured and marketed by General Mills Inc., the oatmeal, rye, and corn cereal shaped into “little doughnuts” is sold using the slogan “The breakfast food you’ve always wanted!”

General Mills Inc.

was formed in 1928 through a merger of several of the leading milling firms in the United States. After the merger, General Mills Inc. was the largest flour miller in the world, controlling 27 different milling companies.

When cereal was first developed, it made up of single flat flakes. In 1937 General Mills Inc. invented the “puffing gun,” which heats grains such as rice until they puff up into crunchy little balls. The first puffed cereal available was “Kix.”

And so it was, they say!

New Haven, Connecticut, USA, December 1900

A small lunch

wagon that sells steak sandwiches to local factory workers in tiny New Haven, Connecticut, has served what they are calling a “hamburger,” which was hastily made for a man who dashed off the street asking for a quick meal that he could eat on the run.

According to

the diner’s owner, the “snack” consisted of a hurriedly broiled beef patty thrown between two slices of bread. “I don’t like to waste the excess beef from the daily lunch rush, so I ground it up, grilled it, and served it in a sandwich..”

The chef preferred not to be identified. And so it is! or was😃

A fast-food outlet in suburban Chicago is doing a remarkable trade and celebrated its second anniversary today. The outlook of owner/manager Ray Kroc is reflected in his objection to a local reporter’s usage of the term “hamburger- joint.” It is, he says, a family restaurant.

It is evident from the immaculate grounds, neatly and uniformly dressed staff, hygienic kitchen, rapid service, small standardized menu (focusing on hamburgers), low prices, consistent standards, and no-tipping policy, that Kroc’s intention is to appeal to busy young suburban families. These pressed-for-time families he suggests, are seeking a reliable cheap meal that will appeal to children, and a friendly, polite, and safe environment.

Kroc first made a name for himself

after the war selling contraptions that allowed busy drugstore owners to mix five milkshakes at a time. When sales began to fall, he recognized that neighborhood drugstores were in decline.

However, one hamburger outlet in California,

which was called McDonald’s, had bought 10 of his “multimixers.” Curious, he investigated and was impressed by the business’s cleanliness and orderliness, the systematic method, family-friendly atmosphere (“no leather-jacketed guys, jukeboxes or cigarette machines,” Kroc says), and remarkable popularity. He convinced the McDonald brothers to make him their franchising agent and soon opened his own McDonalds.

Kroc militantly protects the company’s reputation by very carefully considering all potential franchisees and locations, and strictly imposing set menus, prices, standards, and methods on all takers.

Twelve McDonald’s

were opened around the country last year but Kroc envisages hundreds more. With his fierce drive, determination, and competitiveness, he seems sure to succeed.

TODAY, MCDONALD’S IS IN 120 COUNTRIES WITH 37,855 RESTAURANTS, EMPLOYING 250,000 PEOPLE!!

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Roasted Carrot-Coriander Dip

Nothing beats a good homemade dip. Be it for an aperitif or as a small greeting from the kitchen, for starters or as a snack.

Course Appetizer, Side Dish, Snack

Cuisine Swiss

Keyword healthy, low carbs

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 4 people

Calories 188kcal

Author Ulrich Koepf

Cost 5

Equipment

• Oven

Ingredients

for the carrots

• 15 oz baby carrots
• 2 each cloves of garlic
• 1 tbls olive oil
• 1/2 tsp sea salt

for the white beans

• 15 oz white beans rinsed, drained
• 3 tbls olive oil
• 2 tbls water
• 1 tbls lemon juice
• 1 pinch paprika
• 1/2 tbls salt

the garnish

• 1/2 oz micro greens

Instructions

for the carrots

• Wash and peel the carrots, mix with salt and garlic cloves, place them on a parchment paper-lined baking pan, bake for 55 min. at 350F. in a preheated oven

for the bean puree

• Puree the beans with 3/4 of the carrots, oil, water, and lemon juice, add the seasonings, place the dip in a bowl, decorate with remaining carrots and microgreens, serve with your favorite crackers or bread.

Foto by Coop-CH

From McCormick, the spice expert, there is a pure turmeric powder that is very versatile.

It looks like ginger and is botanically related to the well-known root. If you cut them open, however, the root shows a bright golden yellow tint in contrast to the sharp, big “brother”. Turmeric is a color sensation. The Indians, for example, have used this root for thousands of years: they dye their clothes with turmeric. Turmeric is also used in South Asian cuisine to give dishes a golden yellow glow. It is used freshly grated in many Indian, Pakistani, Sri Lankan, and Nepali dishes.
It is also used generously when dried and ground. Turmeric is also the basis for curry – because it is so yellow. Mustard also often receives color support from the golden tuber.
The reason for the intense color is its main ingredient, curcumin.

Versatile use in the Kitchen

In the practical glass shaker, ground turmeric is always in the kitchen. It goes well with rice, poultry, and seafood dishes and underlines the natural taste of the meat. The noble spice also transforms many other specialties into epicurean delights; dips, pancakes, soups, stews, and of course the famous “golden milk” are good examples. Turmeric is also worth trying in pasta dough, in risotto, or in casseroles. There are no limits to the fantasy with turmeric.
°

For 130 years, McCormick has been around in the USA.

°In India Turmeric has been used for approx. 4000 years. It belongs to one of the oldest spices in the world.

The turmeric plant is about one meter high. Their treasure is underground. The rootstocks mature for around eight months before they are harvested.

The turmeric rootstocks are dried in the sun for up to 14 days.

RECIPES WITH TURMERIC

TEXT IN GERMAN BY MARKUS KOHLER

Übersetzung: Früher oder später werden unsere Uber Eats- und Postmates-Konten möglicherweise geschlossen, ähnlich wie unsere Pläne für den Sonntagsbrunch.
In mancher Hinsicht ähnelt diese Situation natürlich einer Hurrikan oder Sturmvorbereitung, bei der wir uns hektisch mit nicht verderblichen Gütern beladen.

Für den Anfang möchten wir vielleicht über das Kochen nachdenken. Lieferungen im Wert von einem Monat sind eine gute Schätzung.

Außerdem verlieren wir weder Strom noch unsere Dächer. Zusammen mit den üblichen lagerstabilen Dosen- und Verpackungsartikeln, die wir gewohnt sind, können wir verderbliche Lebensmittel kaufen. Aber viele frische Gemüse, Früchte und Kräuter werden schnell schlecht oder werden gegessen, bevor wir wieder ausgehen und uns unterhalten können.

In diesem Fall sagt Linda Gassenheimer, Moderatorin von Food News and Views on WDNA (88,9 FM) und Kolumnistin für Quick Fix Dinner in Minutes: „Ihre Gefriertruhe ist Ihre Freundin.“ Sie rät, sich mit blitzgefrorenem Gemüse und Obst wie zum beispiel Blaubeeren und Erdbeeren. Weil sie kurz nach der Ernte gefroren sind, enthalten sie oft mehr Vitamine und Mineralien als frische. „Dieser Brokkoli in der Produktabteilung kann drei Wochen alt sein“, bemerkt sie.

In Bezug auf die Ernährung unterstützt Gassenheimer magere Proteine ​​wie diese großen Beutel mit gefrorenen Jakobsmuscheln und Garnelen. „Sie können herausnehmen, was Sie brauchen, und den Rest zurücklegen. Außerdem sind sie bereits geschält “, sagt sie.” Legen Sie sie einfach in einen Topf mit kaltem Wasser. Sobald sie aufgetaut sind, haben Sie gebrauchsfertige Garnelen gekocht. ”

Das Ziehen aus großen Mengen –

ob im Laden gekauft oder hausgemacht – ist eindeutig eine kluge Idee. Wenn der Recycling- und Müllservice unterbrochen wird, möchten Sie keine Küche oder Garage mit Dutzenden von klebrigen, stinkenden Behältern.

Betsy Karetnick, die früher als Morning Drive-Moderatorin für Martha Stewart tätig war und mit dem Vorbereiten, Kochen und Einfrieren in großen Mengen vertraut ist (und die Schwester dieses Schriftstellers ist), empfiehlt, Suppen, daher herzhafte Produkte, die lange halten, auf Lager zu halten: Kartoffeln, Rüben, Karotten, Sellerie. Sie merkt auch an, dass Zitrusfrüchte von allen frischen Früchten gut im Kühlschrank aufbewahrt werden. „Bananen können wie Mangos für Smoothies und Backen geschält und eingefroren werden“, fügt sie hinzu.

Backen ist eine ausgezeichnete Idee für Familien mit Kindern – es ist Unterhaltung mit einem essbaren Ende – also fügen Sie Mehl, Zucker, Backpulver, Backpulver, Vanilleextrakt und Eier zu Ihrer Liste hinzu. Planen Sie, alles, was Sie nicht essen, sofort einzufrieren.

Wenn Sie nicht backen möchten,

reichen Konservierungsmittel aus. Schriftsteller üben am besten Einsamkeit. Was würden sie also kaufen? Die Dichterin Catherine Esposito Prescott sagt, sie werde sich für “diese Kartoffelröllchen entscheiden, die niemals schlecht werden, und für Coop parbaked Brot Produkte, weil sie auch niemals verfallen.”

Kaufen Sie frische Kräuter

jetzt und machen Sie Pesto oder pürieren Sie sie mit Olivenöl. Dann in Eiswürfelschalen einfrieren, nach dem Einfrieren freigeben und in Plastiktüten aufbewahren, damit sie nicht viel Platz beanspruchen.

Gönnen Sie sich auch Gourmet-Produkte.

Gehen Sie zu Globus und kaufen Sie Öl eingelegte Trüffel sowie Senf, Cornichons, Foie Gras und nachhaltigen Kaviar. Gehen Sie zu Protega und schnappen Sie sich ein paar Käsestücke, die Jason Momoas Kopf klein aussehen lassen. Anstatt geschnittenes Feinkostfleisch zu kaufen, das mit Sicherheit ranzig wird, sollten Sie sich für Wurstwaren und getrocknete Würste entscheiden.
Was ist das, sagst du? Fette, Salz und Nitrate? Vergiss es. Dies ist keine Zeit, sich über langfristige Schäden an unseren Arterien Sorgen zu machen.

Laden Sie die Käseschublade jedoch nicht mit scharf gewaschenem Rindenkäse wie Époisses de Bourgogne auf, der laut städtischer Legende so geruchsintensiv ist, dass er in Frankreich aus öffentlichen Verkehrsmitteln verbannt ist.

Denken Sie, dass die Quarantäne länger als einen Monat dauern könnte? Nehmen Sie eine Seite von Doomsday Preppers und bestellen Sie ein Jahr lang gefriergetrocknete Waren bei Walmart.

Die käsige Lasagna von Coop rockt angeblich.

Und vor allem sollten Sie Ihren Sinn für Humor auf Lager haben. Wir werden alle viel davon brauchen, egal was Coronavirus bringt.

Original story by Jen Karetnick, Miami, Florida

revised and translated by Ulrich Koepf