By Dale Phillip
Originally, what was called a soda fountain was a device that dispensed carbonated soft drinks and fizzy water, but as time went on, it was used as a general term for an ice cream shop and lunch counter, what we know as soda fountains. These began to appear in drug stores and dime stores in the mid 1800s.
Benjamin Silliman, a Yale chemistry professor, introduced carbonated soda water to America as early as 1806 in New Haven, CT home of Yale. It caught on quickly and, along with three partners, he began expanding into New York City and Baltimore. By the mid 1800s they knew they had a winner, especially with the addition of light meals, where anyone could grab a quick sandwich along with a frozen delight. The idea of drug stores was pretty ingenious, since cola syrups were instilled with fizzy water and originally sold as digestives. Soda fountains could be ornate with marble counters and Tiffany lamps or plain, usually with a mirrored back wall and the familiar goose-neck soda water dispenser which the servers, known affectionately as "soda jerks", who worked those black-handled spigots and filled up glasses, creating wonderfully bubbly drinks which ticked noses and delighted taste buds.
Originally, what was called a soda fountain was a device that dispensed carbonated soft drinks and fizzy water, but as time went on, it was used as a general term for an ice cream shop and lunch counter, what we know as soda fountains. These began to appear in drug stores and dime stores in the mid 1800s.
Benjamin Silliman, a Yale chemistry professor, introduced carbonated soda water to America as early as 1806 in New Haven, CT home of Yale. It caught on quickly and, along with three partners, he began expanding into New York City and Baltimore. By the mid 1800s they knew they had a winner, especially with the addition of light meals, where anyone could grab a quick sandwich along with a frozen delight. The idea of drug stores was pretty ingenious, since cola syrups were instilled with fizzy water and originally sold as digestives. Soda fountains could be ornate with marble counters and Tiffany lamps or plain, usually with a mirrored back wall and the familiar goose-neck soda water dispenser which the servers, known affectionately as "soda jerks", who worked those black-handled spigots and filled up glasses, creating wonderfully bubbly drinks which ticked noses and delighted taste buds.
By Dale Phillip
Around the 15th century waffles began to evolve. Basically a batter was laced between two iron grids, some quite elaborate in design, and eaten as a sweet as well as used in religious ceremonies. The batter was often flavored with flower water and honey, cooked and served with extra honey or fruit and enjoyed as a dessert rather than a breakfast food. Similar to the French, the finished product could be kept for several days and traveled well. It was first introduced to Colonists by foodie president Thomas Jefferson in 1789, who returned from France with the first known waffle iron to grace our shores (no invention went unnoticed by foodie Thomas) who proceeded to enjoy and serve waffles at his state dinners as a final course, along with fresh berries and cream.
In North America, Belgian (spelled with an "a") waffles are a variety with a lighter batter, larger squares, and deeper pockets than the ordinary American waffle. They were originally leavened with yeast, but baking powder is now used. First showcased in 1958 at Expo 58 in Brussels, Belgium by a European, they found their way across the pond and introduced were introduced at a the Century 21 Exposition in Seattle in 1962, served with whipped cream and strawberries. Moving forward, they were further popularized during the 1964 New York World's Fair at Flushing Meadows Park in Queens. These waffles were introduced by Maurice Vermersch of Brussels, Belgium primarily based on a simplified recipe from Brussels. He wisely decided to change the name to the Bel-Gem Waffle at first, after observing that many Americans could not identify Brussels as the capital of Belgium. (And even worse, many people would associate them with brussels sprouts, America's most despised food.)
Around the 15th century waffles began to evolve. Basically a batter was laced between two iron grids, some quite elaborate in design, and eaten as a sweet as well as used in religious ceremonies. The batter was often flavored with flower water and honey, cooked and served with extra honey or fruit and enjoyed as a dessert rather than a breakfast food. Similar to the French, the finished product could be kept for several days and traveled well. It was first introduced to Colonists by foodie president Thomas Jefferson in 1789, who returned from France with the first known waffle iron to grace our shores (no invention went unnoticed by foodie Thomas) who proceeded to enjoy and serve waffles at his state dinners as a final course, along with fresh berries and cream.
In North America, Belgian (spelled with an "a") waffles are a variety with a lighter batter, larger squares, and deeper pockets than the ordinary American waffle. They were originally leavened with yeast, but baking powder is now used. First showcased in 1958 at Expo 58 in Brussels, Belgium by a European, they found their way across the pond and introduced were introduced at a the Century 21 Exposition in Seattle in 1962, served with whipped cream and strawberries. Moving forward, they were further popularized during the 1964 New York World's Fair at Flushing Meadows Park in Queens. These waffles were introduced by Maurice Vermersch of Brussels, Belgium primarily based on a simplified recipe from Brussels. He wisely decided to change the name to the Bel-Gem Waffle at first, after observing that many Americans could not identify Brussels as the capital of Belgium. (And even worse, many people would associate them with brussels sprouts, America's most despised food.)
By Dale Phillip
Nursery rhymes are frequently hundreds of years old and their meanings are not clear but simply repeated or sung by young children. In the case of "Little Miss Muffet" she is eating a centuries old version of traditional curds and whey, which is your basic cottage cheese, probably the food that this rhyme depicts. Cottage cheese is drained, but the whey remains, leaving the individual curds loose. and the acidity removed to achieve a more sweet and pleasant taste.
Cheese curds are a necessary component in cheesemaking, which can also be fried for a snack or appetizer.These curds are solid pieces of curdled milk and made from fresh pasteurized milk in the process of creating cheese after bacterial culture and an acidic substance, like lemon juice, are added to cause clotting (curdling). For convenience, bakers frequently "curdle" milk to produce a buttermilk taste when making muffins, pancakes or other baked goods. Vinegar or lemon juice are the most common additive, but centuries ago rennet was used (cow's stomach lining). It is then cut into cubes and the result is a mixture of whey (the liquid) and curd. This mixture is cooked and pressed to separate the whey from the curd, creating the final product of cheese curd. Usually mild in flavor, fresh curds squeak when bitten into, a characteristic caused by air trapped inside the porous material. In the country of India, a popular alternative to meat is paneer, which is widely used in traditional main courses, and rice biryani. It resembles tofu and has a bland but pleasing taste and texture. (Okay, more than you wanted to know.)
Nursery rhymes are frequently hundreds of years old and their meanings are not clear but simply repeated or sung by young children. In the case of "Little Miss Muffet" she is eating a centuries old version of traditional curds and whey, which is your basic cottage cheese, probably the food that this rhyme depicts. Cottage cheese is drained, but the whey remains, leaving the individual curds loose. and the acidity removed to achieve a more sweet and pleasant taste.
Cheese curds are a necessary component in cheesemaking, which can also be fried for a snack or appetizer.These curds are solid pieces of curdled milk and made from fresh pasteurized milk in the process of creating cheese after bacterial culture and an acidic substance, like lemon juice, are added to cause clotting (curdling). For convenience, bakers frequently "curdle" milk to produce a buttermilk taste when making muffins, pancakes or other baked goods. Vinegar or lemon juice are the most common additive, but centuries ago rennet was used (cow's stomach lining). It is then cut into cubes and the result is a mixture of whey (the liquid) and curd. This mixture is cooked and pressed to separate the whey from the curd, creating the final product of cheese curd. Usually mild in flavor, fresh curds squeak when bitten into, a characteristic caused by air trapped inside the porous material. In the country of India, a popular alternative to meat is paneer, which is widely used in traditional main courses, and rice biryani. It resembles tofu and has a bland but pleasing taste and texture. (Okay, more than you wanted to know.)
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