One of America’s Favorites – Buffalo Burger

February 1, 2021 at 6:02 AM | Posted in bison, Buffalo, One of America's Favorites | Leave a comment
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A buffalo burger and sweet potato fries

Buffalo burgers are hamburgers made with meat from the water buffalo, beefalo or American bison (Bison bison).

 

 

 

 

 

Author Dan O’ Brien said that buffalo meat is sweet and tender and has a unique taste. He also said that it has to be prepared as carefully as fresh fish. The magazine Women’s Health said that the taste of beef burgers and buffalo burgers is almost indistinguishable, but that buffalo burgers are a bit sweeter and more tender. It normally costs more than beef.

Frozen buffalo burger patties

Buffalo burgers have less cholesterol, less fat, and less food energy than burgers made from beef or chicken. The American Heart Association recommended buffalo burgers in 1997 as more heart-healthy than chicken or beef. The burger is high in nutrients such as protein, zinc, and vitamin B12. Buffalo burgers are more healthy than beef because bison do not store as much fat as cattle. An 85-gram (3-ounce) serving of buffalo meat has 390 kilojoules (93 kilocalories) and 1.8 g of fat compared to 770 kJ (183 kcal) and 8.7 g of fat in the same serving as beef. A recipe for simple buffalo burgers was listed in Men’s Health Muscle Chow. The magazine EatingWell came up with a buffalo burger recipe that is low in cholesterol and high in calcium.

 

 

 

* I switched from Beef to Buffalo/Bison many years ago after I found out I had Diabetes 2. Buffalo is healthier and the tastes and flavors can’t compare. My favorite is from Wild Idea Buffalo, I’m a long time customer (https://wildideabuffalo.com/) .

 

 

 

One of America’s Favorites – Soup and Sandwich

January 25, 2021 at 6:02 AM | Posted in One of America's Favorites | 1 Comment
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A soup and sandwich meal, served with chips

The soup and sandwich combination meal consists of a soup accompanied by a sandwich. It has been a popular meal in the United States since the 1920s. Some U.S. restaurant chains specialize in the meal, and it has been mass-produced as a prepared frozen meal.

 

The soup and sandwich combination meal is common in the United States. Depending on the intended size of the meal, the sandwich might be either half or a whole sandwich, and the soup may be served in either a cup or bowl. The combination of a grilled cheese sandwich with tomato soup is a common example in American cuisine, and has been described as a comfort food.

 

A grilled cheese sandwich with tomato soup

The soup and sandwich combination became a popular lunch dish in the United States in the 1920s, and remains as a common dish at American luncheonettes and diners. It was also a common lunch dish in some earlier U.S. department stores that had dining rooms. In contemporary times, it is sometimes consumed as a light dinner. Some soup kitchens, outreach organizations and churches routinely provide the dish to the needy.

 

Some American restaurants specialize in soup and sandwich meals, such as the Panera Bread Company, Hale and Hearty, and Zoup! restaurant chains. In September 2016, the fast casual restaurant Panera Bread had a total of 2,024 stores at North American locations, some of which go by different company names. Panera plans to expand its product delivery availability, which began in early 2016, to include 35% to 40% of its store locations by the end of 2017. In October 2016, Zoup! has a total of 96 stores in the United States, with 93 franchise stores and three company-owned ones.

 

 

A Stouffer’s frozen prepared soup and sandwich meal after heating

The soup and sandwich combination has been mass-produced in the United States and purveyed to consumers on a national level, the Campbell’s Souper Combo frozen soup and sandwich meal being one example. Initially, the product realized promising sales revenues, but consumer interest later tapered off, with the initial high sales attributed to consumer curiosity about the new product and “one-off” purchases per this initial interest. The Souper Combo was a short-lived product, and was eventually discontinued.

The Corner Bistro is a line of mass-produced frozen prepared soup and sandwich meals marketed under the Stouffer’s brand. The sandwiches are manufactured as stuffed melt sandwiches.

One of America’s Favorites – BLT

January 18, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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BLT sandwich on toast

A BLT is a type of sandwich, named for the initials of its primary ingredients, bacon, lettuce and tomato. It can be made with varying recipes according to personal preference. Simple variants include using different types of lettuce, toasting or not, or adding mayonnaise. More pronounced variants can include using turkey bacon or tofu in place of bacon, or removing the lettuce entirely.

Variations on the BLT date to the early 1900s, but it did not achieve widespread popularity until after World War II, when the ingredients became more readily available year-round. Referencing the sandwich by its initials rather than naming the ingredients in full did not become common until the 1970s. Until 2019 the BLT has been ranked as the second most popular sandwich in the US and as the UK’s favourite sandwich, and is frequently referenced or depicted in media and culture. In 2019 the BLT dropped rank and was voted the sixth most popular sandwich in the US, with grilled cheese taking the lead as the most popular sandwich in the US.

 

Although the ingredients of the BLT have existed for many years, there is little evidence of BLT sandwich recipes prior to 1900. The 1903 Good Housekeeping Everyday Cook Book, a recipe by a Dr. Evan Mee for a club sandwich included bacon, lettuce, tomato, mayonnaise and a slice of turkey sandwiched between two slices of bread. While the 1929 book Seven Hundred Sandwiches does include a section on bacon sandwiches, the recipes often include pickles and none contain tomato.

A BLT sandwich preparation

The BLT became popular after World War II because of the rapid expansion of supermarkets, which allowed ingredients to be available year-round. The initials, representing “bacon, lettuce, tomato”, likely began in the U.S. restaurant industry as shorthand for the sandwich, but it is unclear when this transferred to the public consciousness. For example, a 1951 edition of the Saturday Evening Post makes reference to the sandwich, although it does not use its initials, describing a scene in which: “On the tray, invariably, are a bowl of soup, a toasted sandwich of bacon, lettuce and tomato, and a chocolate milk shake.”

A 1954 issue of Modern Hospital contains a meal suggestion that includes: “Bean Soup, Toasted Bacon Lettuce and Tomato Sandwich, Pickles, Jellied Banana Salad, Cream Dressing, and Pound Cake.” By 1958, Hellmann’s Mayonnaise advertised their product as “traditional on bacon, lettuce, and tomato sandwiches,” suggesting that the combination had been around for some time. However, there are several references to a “B.L.T” in the early 1970s, including in one review of Bruce Jay Friedman’s play entitled Steambath titled: “A B.L.T. for God – hold the mayo.”. The abbreviation used in title references a line of dialogue in the play in which God yells, “Send up a bacon and lettuce and tomato sandwich, hold the mayo. You burn the toast, I’ll smite you down with my terrible swift sword.” The coexistence of the shortened version and the full name suggests this was a period of transition as the abbreviation was popularized.

 

While there are variations on the BLT, the essential ingredients are bacon, tomatoes and lettuce between two slices of bread, often toasted. The quantity and quality of the ingredients are matters of personal preference. The bacon can be well cooked or tender, but as it “carries” the other flavors, chefs recommend using higher quality meat; in particular, chef Edward Lee states “Your general supermarket bacon is not going to cut the mustard.”

Iceberg lettuce is a common choice because it does not add too much flavor while adding crunch. Food writer Ed Levine has suggested that BLT does not require lettuce at all, as it is “superfluous”, a suggestion that Jon Bonné, lifestyle editor at MSNBC, described as “shocking”. Michele Anna Jordan, author of The BLT Cookbook, believes the tomato is the key ingredient and recommends the use of the beefsteak tomato as it has more flesh and fewer seeds. Similarly, chef and food writer J. Kenji Lopez-Alt believes that a BLT is not a well-dressed bacon sandwich; it’s a tomato sandwich, seasoned with bacon. For that reason, he argues that the BLT is a seasonal sandwich since it best made with high-quality summer tomatoes.

The sandwich is sometimes served with dressings, like mayonnaise. The bread can be of any variety, white or wholemeal, toasted or not, depending on personal preference.

 

BLT with avocado

The sandwich has a high sodium and fat content, and has been specifically targeted by UK café chains in an effort to reduce salt and fat. Due to this, low-fat mayonnaise is a common substitute along with low salt bread and less fatty bacon. A more visible solution is to use turkey bacon in lieu of normal bacon. One of the variations on the BLT is the club sandwich, a two-layered sandwich in which one layer is a BLT. The other layer can be almost any sort of sliced meat, normally chicken or turkey.

The BLT has been deconstructed into a number of forms; for example, Edna Lewis and Scott Peacock created a BLT salad in The Gift of Southern Cooking by cutting the ingredients into 1 inch pieces and tossing in mayonnaise. This variation was described by The New York Times writer Julia Reed as “even more perfect than a BLT”.

Vegans and vegetarians may replace bacon with tempeh or tofu as meat analogue instead. Alternatively they can use mock bacon.

 

 

One of America’s Favorites – Cheesesteak Sandwich

January 11, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A cheesesteak sandwich with Cheez Whiz

A cheesesteak (also known as a Philadelphia cheesesteak, Philly cheesesteak, cheesesteak sandwich, cheese steak, or steak and cheese) is a sandwich made from thinly sliced pieces of beefsteak and melted cheese in a long hoagie roll. A popular regional fast food, it has its roots in the U.S. city of Philadelphia, Pennsylvania.

The cheesesteak was developed in the early 20th century “by combining frizzled beef, onions, and cheese in a small loaf of bread”, according to a 1987 exhibition catalog published by the Library Company of Philadelphia and the Historical Society of Pennsylvania.

Philadelphians Pat and Harry Olivieri are often credited with inventing the sandwich by serving chopped steak on an Italian roll in the early 1930s. The exact story behind its creation is debated, but in some accounts, Pat and Harry Olivieri originally owned a hot dog stand, and on one occasion, decided to make a new sandwich using chopped beef and grilled onions. While Pat was eating the sandwich, a cab driver stopped by and was interested in it, so he requested one for himself. After eating it, the cab driver suggested that Olivieri quit making hot dogs and instead focus on the new sandwich. They began selling this variation of steak sandwiches at their hot dog stand near South Philadelphia’s Italian Market. They became so popular that Pat opened up his own restaurant which still operates today as Pat’s King of Steaks. The sandwich was originally prepared without cheese; Olivieri said provolone cheese was first added by Joe “Cocky Joe” Lorenza, a manager at the Ridge Avenue location.

Cheesesteaks have become popular at restaurants and food carts throughout the city with many locations being independently owned, family-run businesses. Variations of cheesesteaks are now common in several fast food chains. Versions of the sandwich can also be found at high-end restaurants. Many establishments outside of Philadelphia refer to the sandwich as a “Philly cheesesteak”.

Description
Meat

A cheesesteak from Pat’s King of Steaks with Cheez Whiz and onions

The meat traditionally used is thinly sliced rib-eye or top round, although other cuts of beef are also used. On a lightly oiled griddle at medium temperature, the steak slices are quickly browned and then scrambled into smaller pieces with a flat spatula. Slices of cheese are then placed over the meat, letting it melt, and then the roll is placed on top of the cheese. The mixture is then scooped up with a spatula and pressed into the roll, which is then cut in half.

Common additions include sautéed onions, ketchup, hot sauce, salt, and black pepper.

Bread

In Philadelphia, cheesesteaks are invariably served on hoagie rolls. Among several brands, perhaps the most famous are Amoroso rolls; these rolls are long, soft, and slightly salted. One source writes that “a proper cheesesteak consists of provolone or Cheez Whiz slathered on an Amoroso roll and stuffed with thinly shaved grilled meat,” while a reader’s letter to an Indianapolis magazine, lamenting the unavailability of good cheesesteaks, wrote that “the mention of the Amoroso roll brought tears to my eyes.” After commenting on the debates over types of cheese and “chopped steak or sliced”, Risk and Insurance magazine declared “The only thing nearly everybody can agree on is that it all has to be piled onto a fresh, locally baked Amoroso roll.”

Cheese

American cheese, Cheez Whiz, and provolone are the most commonly used cheeses or cheese products put on to the Philly cheesesteak.

White American cheese, along with provolone cheese, are the favorites due to their mild flavor and medium consistency. Some establishments melt the American cheese to achieve the creamy consistency, while others place slices over the meat, letting them melt slightly under the heat. Philadelphia Inquirer restaurant critic Craig LaBan says “Provolone is for aficionados, extra-sharp for the most discriminating among them.” Geno’s owner, Joey Vento, said, “We always recommend the provolone. That’s the real cheese.”

Cheez Whiz, first marketed in 1952, was not yet available for the original 1930 version, but has spread in popularity. A 1986 New York Times article called Cheez Whiz “the sine qua non of cheesesteak connoisseurs.” In a 1985 interview, Pat Olivieri’s nephew Frank Olivieri said that he uses “the processed cheese spread familiar to millions of parents who prize speed and ease in fixing the children’s lunch for the same reason, because it is fast.” Cheez Whiz is “overwhelmingly the favorite” at Pat’s, outselling runner-up American by a ratio of eight or ten to one, while Geno’s claims to go through eight to ten cases of Cheez Whiz a day.

In 2003, while running for President of the United States, John Kerry made what was considered a major faux pas when campaigning in Philadelphia and went to Pat’s King of Steaks and ordered a cheesesteak with Swiss.

 

One of America’s Favorites – Cioppino

January 4, 2021 at 6:02 AM | Posted in One of America's Favorites | 2 Comments
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Cioppino

Cioppino, Italian: from Ligurian: cioppin is a fish stew originating in San Francisco, California. It is an Italian-American dish and is related to various regional fish soups and stews of Italian cuisine.

Cioppino is traditionally made from the catch of the day, which in San Francisco is typically a combination of Dungeness crab, clams, shrimp, scallops, squid, mussels and fish, all sourced from salt-water ocean, in this case the Pacific. The seafood is then combined with fresh tomatoes in a wine sauce.

The dish can be served with toasted bread, either local sourdough or French bread. The bread acts as a starch, similar to a pasta, and is dipped into the sauce.

Cioppino was developed in the late 1800s by Italian immigrants who fished off Meiggs Wharf and lived in the North Beach neighborhood of San Francisco, many from the port city of Genoa. When a fisherman came back empty handed, they would walk around with a pot to the other fishermen asking them to chip in whatever they could. What ever ended up in the pot became their Cioppino. The fishermen that chipped in expected the same treatment if they came back empty handed in the future. It later became a staple as Italian restaurants proliferated in San Francisco.

The name comes from cioppin (also spelled ciopin) which is the name of a classic soup from the Italian region Liguria, similar in flavor to cioppino but with less tomato and using Mediterranean seafood cooked to the point that it falls apart.

The dish also shares its origin with other regional Italian variations of seafood stew similar to cioppin, including cacciucco from Tuscany, brodetto di pesce from Abruzzo and others. Similar dishes can be found in coastal regions throughout the Mediterranean, from Portugal to Greece. Examples of these include suquet de peix from Catalan-speaking regions and bouillabaisse from Provence.

Cioppino with bread

The earliest printed description of cioppino is from a 1901 recipe in The San Francisco Call, though the stew is called “chespini”. “Cioppino” first appears in 1906 in The Refugee’s Cookbook, a fundraising effort to benefit San Franciscans displaced by the 1906 earthquake and fire.

Generally the seafood is cooked in broth and served in the shell, including the crab, which is often served halved or quartered. It therefore requires special utensils, typically a crab fork and cracker. Depending on the restaurant, it may be accompanied by a bib to prevent food stains on clothing, a damp napkin and a second bowl for the shells. A variation, commonly called “lazy man’s cioppino”, is served with shells pre-cracked or removed.

One of America’s Favorites – Soufflé

December 28, 2020 at 6:02 AM | Posted in One of America's Favorites | 1 Comment
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A chocolate soufflé

A soufflé is a baked egg-based dish originating in France in the early eighteenth century. Combined with various other ingredients it can be served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means “to blow”, “to breathe”, “to inflate” or “to puff”.

The earliest mention of the soufflé is attributed to French master cook Vincent La Chapelle, in the early eighteenth century. The development and popularization of the soufflé is usually traced to French chef Marie-Antoine Carême in the early nineteenth century.

 

Soufflés are typically prepared from two basic components:

1 – a flavored crème pâtissière, cream sauce or béchamel, or a purée as the base

Cheese soufflés

2 – egg whites beaten to a soft peak
The base provides the flavor and the egg whites provide the “lift”, or puffiness to the dish. Foods commonly used to flavor the base include herbs, cheese and vegetables for savory soufflés and jam, fruits, berries, chocolate, banana and lemon for dessert soufflés.

Soufflés are generally baked in individual ramekins of a few ounces or soufflé dishes of a few liters: these are typically glazed, flat-bottomed, round porcelain containers with unglazed bottoms, vertical or nearly vertical sides, and fluted exterior borders. The ramekin, or other baking vessel, may be coated with a thin film of butter to prevent the soufflé from sticking. Some preparations also include adding a coating of sugar, bread crumbs, or a grated hard cheese such as Parmesan inside the ramekin in addition to the butter; some cooks believe this allows the soufflé to rise more easily.

After being cooked, a soufflé is puffed up and fluffy, and it will generally fall after 5 or 10 minutes (as risen dough does). It may be served with a sauce atop the soufflé, such as a sweet dessert sauce, or with a sorbet or ice-cream on the side. When served, the top of a soufflé may be punctured with serving utensils to separate it into individual servings. This can also enable a sauce to integrate into the dish.

A chocolate soufflé with lava center served with ice cream

 

There are a number of both savory and sweet soufflé flavor variations. Savory soufflés often include cheese, and vegetables such as spinach, carrot and herbs, and may sometimes incorporate poultry, bacon, ham, or seafood for a more substantial dish. Sweet soufflés may be based on a chocolate or fruit sauce (lemon or raspberry, for example), and are often served with a dusting of powdered sugar. Frugal recipes sometimes emphasize the possibilities for making soufflés from leftovers.

A soufflé may be served alone or with ice cream, fruit, or a sauce.

Apple soufflé is made by lining a cake tin with pureed rice that has been boiled in sweetened milk and baking it in this until it sets. The rice “border” is filled with thickened apple marmalade and whipped egg whites and baked until it rises.

 

 

One of America’s Favorites – American Cheese

December 21, 2020 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Modern American cheese is a type of processed cheese made from cheddar, Colby, or similar cheeses. It is mild with a creamy and salty flavor, has a medium-firm consistency, and has a low

An individually wrapped slice of American cheese, also known as a ‘single’.

melting point. It can be yellow or white in color; yellow American cheese is seasoned and colored with annatto. It originated in the 1910s.

 

British colonists made cheddar cheese soon after their arrival in North America. By 1790, American-made cheddars were being exported back to England. According to Robert Carlton Brown, author of The Complete Book of Cheese, “The English called our imitation Yankee, or American, Cheddar, while here at home it was popularly known as yellow or store cheese”.

The Oxford English Dictionary lists the first known usage of “American cheese” as occurring in the Frankfort, Kentucky, newspaper The Guardian of Freedom in 1804. The next usage given is in 1860 by Charles Dickens in his series The Uncommercial Traveler.

After patenting a new method for manufacturing processed cheese in 1916, James L. Kraft began marketing it in the late 1910s, and the term “American cheese” rapidly began to refer to the processed variety instead of the traditional but more expensive cheddars also made and sold in the U.S.

 

Traditional cheese is ground, combined with emulsifying agents and other ingredients, mixed and heated until it forms a “melted homogeneous” mixture. To pasteurize it, the cheese mixture must be heated to a temperature of at least 150 °F (66 °C) for a minimum of 30 seconds. Composition requirements of processed American cheese control the percentage of milkfat, moisture, salt and pH value in the final product, along with specifications for flavor, body and texture, color, and meltability.

The cheeseburger is a popular food in North America and elsewhere (shown topped with American cheese).

Processed American cheese is packaged in individually wrapped slices, as unwrapped slices sold in stacks, or in unsliced blocks. Individually wrapped slices are formed from processed cheese which solidifies only between the wrapping medium; these slices, sold as “singles”, are typically the least like traditional cheese. Blocks of American cheese are more similar to traditional cheese, and are sliced to order at deli counters.

 

Americans purchased about $2.77 billion worth of American cheese in 2018, but the popularity was falling, and, according to Bloomberg News, sales were projected to drop 1.6% in 2018. The average price for a pound of American was below $4 for the first time since 2011.

 

 

One of America’s Favorites – Italian Beef Sandwich

December 7, 2020 at 6:02 AM | Posted in One of America's Favorites | 2 Comments
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An Italian beef is a sandwich, originating in Chicago, composed of thin slices of seasoned roast beef, simmered and served au jus (known by locals as ‘gravy’) on a long Italian-style roll. The sandwich’s history dates back at least to the 1930s. The bread itself is, at the diner’s preference, often dipped (or double-dipped) into the jus the meat is cooked in, and the sandwich is typically

An Italian beef sandwich

topped off with Chicago-style giardiniera (called “hot”) or sauteed, green Italian sweet peppers (called “sweet”).

Italian beef sandwiches are commonly found at many area hot dog stands, pizzerias and Italian-American restaurants in northeastern Illinois, southeast Wisconsin (notably Kenosha), Northwest Indiana, Fort Wayne, and Indianapolis. In recent years, Chicago expatriates have opened restaurants across the country serving Italian beef.

 

Italian beef is made using cuts of beef from the sirloin rear or the top/bottom round wet-roasted in broth with garlic, oregano and spices until cooked throughout. The meat is roasted at ≤ 350 °F (177 °C); this results in up to a 45% reduction in weight, but also yields the sandwich’s famous ‘jus’ or gravy. The beef is then cooled, sliced thin using a deli slicer, and then reintroduced to its reheated beef broth. The beef then sits in the broth, typically for hours. The inefficiency of this process, however, has started to concern many larger Italian beef producers and retailers. In response, some attempt to achieve higher yields by lowering the cooking temperature and placing the beef into food-grade polyester and nylon cook bags, which changes the outer appearance of the beef. Though this reduced time is sufficient for cooking the beef all the way through, it does not allow the jus to be harvested fully. Because traditional Italian beefs are dipped in the jus from their own roast, when this more efficient method is used, the sandwich’s potency is affected. Some companies add MSG, phosphates and other additives in attempts to reach for higher yields.

 

The exact origin is unknown, but many believe it was created by Italian immigrants who worked for Chicago’s old Union Stock Yards in the early 1900s. They often would bring home some of the tougher, less desirable cuts of beef sold by the company. To make the meat more palatable, it was slow-roasted to make it more tender, then slow-simmered in a spicy broth for flavor. Both the roasting and the broth used Italian-style spices and herbs. The meat was then thinly sliced across the grain and stuffed into fresh Italian bread.

According to Scala’s Original Beef and Sausage Company (formed in 1925), this meal was originally introduced at weddings and banquets where the meat was sliced thinly so there would be enough to feed all the guests. It rapidly grew in popularity and eventually became one of Chicago’s most famous ethnic foods: the original Italian beef sandwich.

The recipe was popularized by Pasquale Scala, and a group of his associates who started small beef stands in Chicago and used similar recipes, perfecting Chicago’s original Italian beef sandwich. Al Ferreri and his sister and brother-in-law, Frances and Chris (Baba) Pacelli, founded Al’s Beef in 1938, and Mr. Beef on Orleans co-founders Carl Buonavolanto Jr. and his Tony (“Uncle Junior” to the Buonavolantos) Ozzauto each set up shop.

Other Italian beef purveyors likewise set up shop in the 40s, many obtaining their beef from Scala Packing Company of Chicago. Chris Pacelli (Baba) (founder of Al’s Beef in 1938), Carl Bonavolanto Jr. and Tony Ozzauto (co-founders, Mr. Beef on Orleans in 1961), were among the group.

By 1954, a local restaurant Al’s Beef was advertising its “Pizza, Spaghetti, Ravioli, and Italian Beef Sandwiches” in the Chicago Tribune.

Mr. Beef’s founder helped his brother, Joe Buonavolanto, open one of the first Italian beef stands outside of the city limits.

 

There are varying degrees of juiciness, depending on taste. Nomenclature varies from stand to stand, but wet or dipped means the bread is quickly dunked in the juice; juicy even wetter; and soaked is dripping wet.

Most Chicago beef restaurants also offer a “combo,” adding a grilled Italian sausage to the sandwich. Different eateries offer hot or mild sausage, or both.

Typical beef orders are:

* Hot dipped: Italian beef on gravy-wetted bread and giardiniera.
* Hot dipped combo: Italian beef and sausage on gravy-wetted bread with giardiniera.
* Sweet dry: Italian beef placed on dry bread, topped with sweet peppers.
* Gravy bread: meatless Italian bread soaked in the juice of Italian beef, often served with peppers or giardiniera. Also known in some places as “Soakers” or “Juice-ons”.
* Cheesy beef or cheef: Italian beef with cheese (Provolone, Mozzarella or, rarely, Cheddar); not all stands offer this.
* Cheesy beef on garlic: Italian beef with cheese (Provolone, Mozzarella or, rarely, Cheddar) and the bread being pre-cooked and seasoned like traditional garlic bread; not all stands offer this.
Some order the “triple double,” which consists of double cheese, double sausage and double beef. Other even less common variations include substituting Italian bread with a large croissant or topping with marinara sauce.

 

One of America’s Favorites – Chili Dog

November 30, 2020 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A chili-cheese dog with fries

Chili dog is the generic name for a hot dog served in a bun and topped with some sort of meat sauce, such as chili con carne. Often other toppings are also added, such as cheese, onions, and mustard. The style has multiple regional variations in the United States, many calling for specific and unique sauce ingredients, types of hot dogs, or types of buns and referred to regionally under region-specific names.

Texas weiner
In New Jersey and Pennsylvania, the “Texas hot dog”, “Texas chili dog.” “Texas hot’,” or “Texas wiener” is a hot dog with chili or hot sauce; it is served in variations with assorted condiments. The Texas wiener was created in Paterson, New Jersey, before 1920 and in Altoona, Pennsylvania, by Peter “George” Koufougeorgas in 1918 and originally called Texas Hot Wieners. The “Texas” reference is to the chili sauce used on the dogs, which actually has a stronger Greek cuisine influence due to the ethnicity of the cooks who invented it. It is considered a unique regional hot dog style. From its origins, the invention spread to the Pennsylvania cities of Scranton and Philadelphia. By the 1920s, it had reached Western New York, where numerous long standing hot dog stands still remain, including a stand run by the Rigas Family (dating to 1921) and Ted’s Hot Dogs (which opened in 1927).

Coney Island hot dog
In southeastern Michigan, a Coney Island hot dog is a European-style Frankfurter Würstel (Vienna sausage) of German origin with a natural lamb or sheep casing, topped with a beef heart-based sauce, which was developed by Macedonian and Greek immigrants in the area. It has several local variations, including Detroit style, Flint style, and Jackson style.

A Flint-style Coney Island hot dog

Hot wiener
In Rhode Island the hot wiener or New York System wiener is a staple of the food culture and is served at “New York System” restaurants. The traditional wiener is made with a small, thin hot dog made of veal and pork, giving it a different taste from a traditional beef hot dog, served in a steamed bun, and topped with celery salt, yellow mustard, chopped onions, and a seasoned meat sauce.

Michigan hot dog
In the North Country of New York State, a Michigan hot dog, or “Michigan”, is a steamed hot dog on a steamed bun topped with a meaty sauce, generally referred to as “Michigan sauce.”

Cheese coneys

Cheese coneys
In Greater Cincinnati, Cheese coneys or Coney Islands (without the cheese) are hot dogs in buns topped with Cincinnati chili (a Greek-inspired meat sauce), onions, mustard, and cheese.

Carolina style
In North Carolina, hot dogs topped with chili, onions, and either mustard or slaw are referred to as “Carolina style”, which is also used to refer to hamburgers with similar toppings.

Half-smoke

In Washington, D.C., the half-smoke is similar to a hot dog, but usually larger, spicier, and with more coarsely-ground meat, the sausage is often half-pork and half-beef, smoked, and served with herbs, onion, and chili sauce.

A half smoke

 

 

One of America’s Favorites – Cranberry Sauce

November 23, 2020 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Cranberry sauce

Cranberry sauce or cranberry jam is a sauce or relish made out of cranberries, commonly served as a condiment or a side dish with Thanksgiving dinner in North America and Christmas dinner in the United Kingdom and Canada. There are differences in flavor depending on the geography of where the sauce is made: in Europe it is generally slightly sour-tasting, while in North America it is typically more heavily sweetened.

The recipe for cranberry sauce appears in the 1796 edition of The Art of Cookery by Amelia Simmons, the first known cookbook authored by an American.

Although the Pilgrims may have been aware of the wild cranberries growing in the Massachusetts Bay area, sugar was scarce, so it’s unlikely that cranberry sauce would have been among the dishes served at the First Thanksgiving meal. Cranberries aren’t mentioned by any primary sources for the First Thanksgiving meal. The only foods mentioned are “Indian corn”, wild turkey and waterfowl, and venison. The rest remains a matter of speculation among food historians. Although stuffings are not mentioned in primary sources, it was a common way to prepare birds for the table in the 17th century. According to a “Thanksgiving Primer” published by the Plimoth Plantation, cranberries may have been used in the stuffing recipes, but it’s unlikely they would have been made into a sauce because sugar was very scarce.

Cranberry sauce was first offered to consumers in North America in 1912 in Hanson, Massachusetts. Canned cranberry sauce appeared on the market in 1941, allowing the product to be sold year-round. Cranberry sauce can be used with a variety of meats, including turkey, pork, chicken, and ham.

Cranberry jelly from a can, sliced

The most basic cranberry sauce consists of cranberries boiled in sugar water until the berries pop and the mixture thickens. Some recipes include other ingredients such as slivered almonds, orange juice, zest, ginger, maple syrup, port, or cinnamon.

Commercial cranberry sauce may be loose and uncondensed, or condensed or jellied and sweetened with various ingredients. The jellied form may be slipped out of a can onto a dish, and served sliced or intact for slicing at the table.

Cranberry sauce is often eaten in conjunction with turkey for Christmas in the United Kingdom and Canada or Thanksgiving in the United States and Canada, and it is only rarely eaten or served in other contexts there.

 

 

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