Tags: Adams Street, Cherry Street, Festivals, Great Miami River, Mardi Gras, Ohio, Strawberry Festival, Strawberry pie
Troy Strawberry Festival
June 2 and 3, 2012
New Location in Downtown Troy, OH!
Troy celebrates its place as the center of Ohio‘s strawberry production by hosting the Troy Strawberry Festival the first weekend of June.
Although there are pre-festival events which take place in May, the Strawberry Festival officially begins on Friday night with food and entertainment along the levee of the Great Miami River. Two full days of events follow beginning with a Mardi Gras processional down West Main Street on Saturday morning. From there the main action continues along West Main Street with additional events taking place at Troy’s Memorial Stadium, and several city parks. Featured are the strawberries, and they come in all sorts of taste-tempting treats from shortcake to donuts to strawberry pie; but also to be enjoyed are the many arts and crafts booths, the athletic competitions, and the entertainment.
The Festival is more than just a weekend of fun. It serves as a major fund-raising event for many of the area’s civic and charitable groups. Committees work year-round to prepare for the weekend when as many as 100,000 people come to Troy to take part in our world class festival.
Downtown Troy, Ohio 405 SW Public Square, Suite 330
Troy, OH 45373
For ONLY the 2012 Strawberry Festival, we will be moving to the DOWNTOWN STREETS of Troy, Ohio. The festival footprint will stretch along West Main Street from the North side street of Cherry Street, to Adams Street. Shuttle drop off will be between Adams street and Elm Street. In 2013 the festival will return to its original location on the Great Miami River Levee, across the river.
From the North:
Take I-75 South. The Troy Exits beginning with Exit # 74
From the South:
Take I-75 North. The Troy Exits beginning with Exit # 69
From the East:
Travel I-70 West to I-75 North
From the West:
Travel I-70 East to I-75 North
Tags: Cheese, Dorset, Dorset Blue Vinney, Dorset Knob, Milk, Protected Geographical Status, Sturminster Newton, Thomas Hardy
Dorset Blue Vinney is a genuine regional cheese made in the Sherbourne Valley.It is a hard cheese made from cow’s milk with the fat content of 40 to 46%. This cheese is made from the skimmed milk. Maturing could last up to 12 months or even 18.
Dorset Blue Vinney (frequently spelled “vinny”) is a traditional blue cheese made near Sturminster Newton in Dorset, England, from skimmed cows’ milk. It is a hard, crumbly cheese. “Vinney” is a local Dorset term related to the obsolete word “vinew”, which means to become mouldy. Another explanation has it that “vinny” is a corruption of “veiny”, referring to the blue veins running throughout the cheese.
Historically the cheese was merely a by-product of the much more lucrative butter market. Milk was of little value before the railways as it couldn’t be brought to market before it went off, thus cheese and butter production was the main focus of dairy farms. Dorset butter was highly regarded in London where it fetched a premium price but making butter left the farmers with large quantities of skimmed milk which they turned into a hard, crumbly cheese.
While the cheese was a common farmhouse cheese in Dorset for hundreds of years, production dried up around 1970 and the cheese became extinct. However, in the 1980s Woodbridge Farm in Dorset revived the old recipe, and it is now producing the cheese again.
It is often made from unpasteurised milk. This is considered healthy by some and risky by others due to the potential for tuberculosis from infected cows passing into the milk. It has a strong taste and smell.
Local myth describes how in years gone by, due to its supposed illegal nature, Blue Vinny would be left on the doorstep of those who ordered it on the black market.
Tags: Banquet Homestyle Bakes Pizza Pasta, Pasta, Pizza, Sauce, Sausage, Tomato sauce, Turkey, Walmart
Came across this the other day while at Walmart and thought I would give it a try, Banquet Homestyle Bakes Pizza Pasta. Two of my favorites are in it pasta and pizza! The box contains 1 can of Pizza Sauce w/ Pepperoni and Sausage and 1 Pouch of Rotini Pasta. I also added a few slices of Turkey Pepperoni and Portabella Mushrooms to the mix. For the preparation you can bake it or prepare it on the stove top, which is how I prepared it. Add 1 cup of water, stir and mix, and simmer and you have your dinner! This came out fantastic! Really tasted like a Pizza. The Sauce with Sausage and Pepperoni provides great flavoring. As I had said earlier I added Hormel Turkey Pepperoni and sliced Portabella Mushrooms as I cooking everything and that turned out to be the right added plus! I think if you give this a try you’ll really enjoy it, makes a good meal. The meal prepared by instructions is 280 calories and 46 carbs any additions would be extra. For dessert/snack a 100 Calorie Mini Bag of Jolly Time Pop Corn.
Banquet Homestyle Bakes Pizza Pasta
*Pepperoni and sausage included
*5 minute preparation oven or stove top
Stove Top: 1. Stir Together Can of Sauce and 1 Cup Hot Water In Medium Skillet.
2. Stir In Pasta Until Well Coated. Heat to Boiling.
3. Reduce Heat. Cover and Simmer About 15 Minutes, Or Until Pasta Is Tender, Stirring Occasionally.
There are 280 calories and 46 Carbs in a 1 cup serving of Banquet Homestyle Bakes – Pizza Pasta.
Tags: California, Mexican cuisine, Mexico, New Mexico, Real Academia Española, Taco, Tortilla, United States
A taco is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a
variety of fillings, including beef, chicken, seafood, vegetables and cheese, allowing for great versatility and variety. A taco is generally eaten without utensils and is often accompanied by garnishes such as salsa, avocado or guacamole, cilantro, tomatoes, minced meat, onions and lettuce.
According to the Real Academia Española, publisher of Diccionario de la Lengua Española, the word taco describes a typical Mexican dish of a maize tortilla folded around food (“Tortilla de maíz enrollada con algún alimento dentro, típica de México“). The original sense of the word is of a “plug” or “wad” used to fill a hole (“Pedazo de madera, metal u otra materia, corto y grueso, que se encaja en algún hueco”). The Online Etymological Dictionary defines taco as a “tortilla filled with spiced meat” and describes its etymology as derived from Mexican Spanish, “light lunch,” literally, “plug, wadding.” The sense development from “plug” may have taken place among Mexican silver miners, who used explosive charges in plug form consisting of a paper wrapper and gunpowder filling.
*Tacos de Asador (“spit” or “grill” tacos) may be composed of any of the following: carne asada tacos; tacos de tripita (“tripe tacos”), grilled until crisp; and, chorizo asado (traditional Spanish style sausage). Each type is served on two overlapped small tortillas and sometimes garnished with guacamole, salsa, onions, and cilantro. Also prepared on the grill is a sandwiched taco called mulita (“little mule”) made with meat served between two tortillas and garnished with Oaxaca style cheese. “Mulita” is used to describe these types of sandwiched tacos in the Northern States of Mexico, while they are known as Gringa in the Mexican south and are prepared using wheat flour tortillas. Tacos may also be served with salsa.
*Tacos de Cabeza or head tacos, in which there is a flat punctured metal plate from which steam emerges to cook the head of the cow. These include: Cabeza, a serving of the muscles of the head; Sesos (“brains”); Lengua (“tongue”); Cachete (“cheeks”); Trompa (“lips”); and, Ojo (“eye”). Tortillas for these tacos are warmed on the same steaming plate for a different consistency. These tacos are typically served in pairs, and also include salsa, onion and cilantro with occasional use of guacamole.
*Tacos de Cazo for which a metal bowl filled with lard is typically used as a deep-fryer. Meats for these types of tacos typically include: Tripa (“tripe”, usually from a pig instead of a cow); Suadero (tender beef cuts), Carnitas and Buche (Literally, “crop”, as in bird’s crop; here, it is fried pig’s esophagus.
*Tacos sudados (“sweaty tacos”) are made by filling soft tortillas with a spicy meat mixture, then placing them in a basket covered with cloth. The covering keeps the tacos warm and traps steam (“sweat”) which softens them.
*Tacos Al pastor/De Adobada (“shepherd style”) are made of thin pork steaks seasoned with adobo seasoning, then skewered and overlapped on one another on a vertical rotisserie cooked and flame-broiled as it spins (analogous to the Döner kebab used in Greek restaurants to prepare gyros).
*Tacos dorados (fried tacos, literally, “golden tacos”) called flautas (“flute”, because of the shape), or taquitos, for which the tortillas are filled with pre-cooked shredded chicken, beef or barbacoa, rolled into an elongated cylinder and deep-fried until crisp. They are sometimes cooked in a microwave oven or broiled.
*Tacos de pescado (“fish tacos”) originated in Baja California in Mexico, where they consist of grilled or fried fish, lettuce or cabbage, pico de gallo, and a sour cream or citrus/mayonnaise sauce, all placed on top of a corn or flour tortilla. In the United States, they remain most popular in California, Colorado, and Washington. In California, they are often found at street vendors, and a regional variation is to serve them with cabbage and coleslaw dressing on top.
*Tacos de camarones (“shrimp tacos”) also originated in Baja California in Mexico. Grilled or fried shrimp are used, usually with the
same accompaniments as fish tacos: lettuce or cabbage, pico de gallo, avocado and a sour cream or citrus/mayonnaise sauce, all placed on top of a corn or flour tortilla.
As an accompaniment to tacos, many taco stands will serve whole or sliced red radishes, lime slices, salt, pickled or grilled chilis (hot peppers), and occasionally cucumber slices, or grilled cambray onions.
Beginning from the early part of the twentieth century, various styles of tacos have become popular in the United States and Canada.
The style that has become most common is the hard-shell, U-shaped version first described in a cookbook, The good life: New Mexican food, authored by Fabiola Cabeza de Vaca Gilbert and published in Santa Fe, New Mexico in 1949. These have been sold by restaurants and by fast food chains. Even non-Mexican oriented fast food restaurants have sold tacos. Mass production of this type of taco was encouraged by the invention of devices to hold the tortillas in the U-shape as they were deep-fried. A patent for such a device was issued to New York restaurateur Juvenico Maldonado in 1950, based on his patent filing of 1947 (U.S. Patent No. 2,506,305). Such tacos are crisp-fried corn tortillas filled with seasoned ground beef, cheese, lettuce, and sometimes tomato, onion, salsa, sour cream, and avocado or guacamole.
Traditionally, soft-shelled tacos referred to corn tortillas that were cooked to a softer state than a hard taco – usually by grilling or steaming. More recently the term has come to include flour tortilla based tacos mostly from large manufacturers and restaurant chains. In this context, soft tacos are tacos made with wheat flour tortillas and filled with the same ingredients as a hard taco.
*Puffy tacos, taco kits, breakfast tacos and tacodillas
Since at least 1978, a variation called the “puffy taco” has been popular. Henry’s Puffy Tacos, opened by Henry Lopez in San Antonio, Texas, claims to have invented the variation, in which uncooked corn tortillas (flattened balls of masa dough) are quickly fried in hot oil until they expand and become “puffy”. Fillings are similar to hard-shell versions. Restaurants offering this style of taco have since appeared in other Texas cities, as well as in California, where Henry’s brother, Arturo Lopez, opened Arturo’s Puffy Taco in Whittier, not long after Henry’s opened. Henry’s continues to thrive, managed by the family’s second generation.
Kits are available at grocery and convenience stores and usually consist of taco shells (corn tortillas already fried in a U-shape), seasoning mix and taco sauce. Commercial vendors for the home market also market soft taco kits with tortillas instead of taco shells.
The breakfast taco, found in Tex-Mex cuisine, is filled with meat, eggs, or cheese, with other ingredients.
The tacodilla contains melted cheese in between the two folded tortillas, thus resembling a quesadilla.
Indian tacos, sometimes known as Navajo tacos but served in various parts of the American West and Midwest, are made using frybread instead of tortillas. They are commonly served at pow-wows, festivals, and other gatherings.
Tags: Columbus Ohio, Courthouse Square, Kiwanis, Newark, Newark Ohio, Ohio, Strawberry Festival, Sunday
Event Date: 6/1/2012 Number of Days: 3
Start Time: 11:00 AM End Time: 6:00 PM
Location: Courthouse Square
Description: The 29th Annual Strawberry Festival sponsored by the Newark Kiwanis Club takes place June 1st, 2nd, and 3rd on the Courthouse Square in Downtown Newark, Ohio. Please go the the festival website at http://www.newarkstrawberryfestival.com/ for additional information.
The Strawberry Festival is held every year in Newark, Ohio on the Courthouse square. Newark is located 35 miles east of Columbus on State Route 16 where State Route 13 and 16 cross. 5 South 3rd St., Newark, OH 43055, is a recommended address to use with computerized mapping systems.
The weekend is filled with fun and entertainment for the entire family. Over 90 artisans, crafters and vendors from Ohio and surrounding areas exhibit their items. There will be ice cream, pizza, specialty sandwiches, French fries, and other delicious foods along with non-stop stage entertainment. Bates Amusement will be providing the rides and games this year. The opening day will be highlighted with the Strawberry Pageant on the courthouse gazebo from 5:00 – 7:00. Delightful young girls and women from kindergarten age through 12th grade participate in the event. Pageant winners from 4 different age categories will be crowned. Tour bus and handicapped parking is available. There is plenty of free parking around the square and along the streets. Hope to see you there!
June , 1st, 2nd and 3rd, 2012
Fri & Sat. 11:00 – 10:00
Sunday 11:00 – 6:00
National Biscuit Day
Five Food Finds about Biscuits
- In the United Kingdom, the word “biscuit” is used to refer to what we in the United States would call a “cookie”.
- White flour, commonly used to bake biscuits, is almost instantly metabolized into sugar. Biscuits will quickly spike your blood-sugar level.
- Mustard is a common condiment to use on biscuits in the south, especially to accompany ham.
- Most biscuit recipes call for a healthy dose of butter in the baking process. Despite this, many people butter their biscuits after they are served as well.
- The main difference between biscuits and rolls is the leavening agent. Biscuits use baking soda. Rolls use yeast.
Today’s Food History
on this day in…
1630 Charles II, king of England was born. The ‘Merry Monarch,’ tea was introduced to England during his reign. On December 23, 1675, he issued a proclamation suppressing Coffee Houses. The public…
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Tags: Calorie, Cheese, Cincinnati chili, Kraft Foods, Shredded Sharp Cheese, Skyline, Skyline Chili, Spaghetti
Today’s Menu; Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers
I wanted something hot but something that doesn’t take much effort to prepare. I went with the Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers! They now sell it packaged for the microwave, a bit smaller size than what you get at a Skyline but just right for those still watching calories and carbs. It comes with Spaghetti topped with that wonderful Skyline Chili. You add the Cheese to make it a 3 Way. I used Kraft 2% Shredded Sharp Cheese and also had a side of Skyline Oyster Crackers. Overall it was just over 400 calories and 33 carbs. For dessert later a couple of Skinny Cow Mini Fudge Pops. At 50 calories and 10 carbs you can have 2 and not have a big increase in calories or carbs.