Kitchen Hint of the Day!

May 17, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Save the Bread scraps……………………….

Put bread ends or scraps into a big bag in the freezer to save for homemade croutons, stuffing, or breadcrumbs.

One of America’s Favorites – Toast

May 4, 2020 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A slice of bread, untoasted (left) and toasted (right)

Toast is a form of bread that has been browned by exposure to radiant heat. This browning is the result of a Maillard reaction, altering the flavor of the bread and making it firmer so that it is easier to spread toppings on it. Toasting is a common method of making stale bread more palatable. Bread is often toasted using a toaster, but toaster ovens are also used. Though many types of bread can be toasted the most commonly used is “sliced bread”, referring to bread that is already sliced and bagged upon purchase and may be white, brown, multigrain, etc.

Toast is commonly eaten with butter or margarine, and sweetened toppings, such as jam or jelly. Regionally, savory spreads, such as peanut butter or yeast extracts, may also be popular. When buttered, toast may also be served as an accompaniment to savory dishes, especially soups or stews, or topped with heartier ingredients like eggs or baked beans as a light meal. Toast is a common breakfast food. While slices of bread are most common, bagels and English muffins are also toasted.

Scientific studies in the early 2000s found that toast may contain carcinogens (acrylamide) caused by the browning process.

In a modern home kitchen, the usual method of toasting bread is by the use of a toaster, an electrical appliance made for that purpose. To use a modern toaster, sliced bread is placed into the narrow slots on the top of the toaster, the toaster is tuned to the correct setting (some may have more elaborate settings than others) and a lever on the front or side is pushed down. The toast is ready when the lever pops up along with the toast. If the bread is insufficiently toasted, the lever can be pressed down again.

A classic two-slot toaster

Bread toasted in a conventional toaster can “sweat” when it is served (i.e. water collects on the surface of the cooled toast). This occurs because moisture in the bread becomes steam while being toasted due to heat and when cooled the steam condenses into water droplets on the surface of the bread.

It can also be toasted by a conveyor toaster, which device is often used in hotels, restaurants, and other food service locations. It works by having one heating element on the top and one on the bottom with a metal conveyor belt in the middle which carries the toast between the two heating elements. This allows toast to be made consistently as more slices can be added at any time without waiting for previous ones to pop up.

Bread can also be toasted under a grill (or broiler), in an open oven, or lying on an oven rack. This “oven toast” is usually buttered before toasting. Toaster ovens are special small appliances made for toasting bread or for heating small amounts of other foods.

Bread can also be toasted by holding it near but not directly over an open flame, such as a campfire or fireplace; special toasting utensils (e.g. toasting forks) are made for this purpose. Before the invention of modern cooking appliances such as toasters and grills, bread has been produced in ovens for millennia, toast can be made in the same oven.

Many brands of ready sliced bread are available, some of which specifically market their suitability for toasting.

Left Toast with butter and vegemite. Right With butter and strawberry jam.

In modern days, toast is most commonly eaten with butter or margarine spread over it, and may be served with preserves, spreads, or other toppings in addition to or instead of butter. Toast with jam or marmalade is popular. A few other condiments that can be enjoyed with toast are chocolate spread, cream cheese, and peanut butter. Yeast extracts such as Marmite in the UK, New Zealand and South Africa, and Vegemite in Australia are national traditions. Some sandwiches, such as the BLT, call for toast to be used rather than bread.

Toast is an important component of many breakfasts, and is also important in some traditional bland specialty diets for people with gastrointestinal problems such as diarrhea.

In the United Kingdom, toast is part of a traditional breakfast: it’s often incorporated in a full breakfast or eaten with baked beans. A dish popular with children there is a soft-boiled egg eaten with toast soldiers at breakfast. Strips of toast (the soldiers) are dipped into the runny yolk of a boiled egg through a hole made in the top of the eggshell, and eaten.

In southern Sri Lanka, it is common for toast to be paired with a curry soup and mint tea. In Japan, people like to toast thick slices of bread. Toast became a staple dish in Japan after World War 2, especially after it was introduced in school lunches. Street vendors in South Korea serve toast with a variety of toppings, usually fried eggs, vegetables and slices of meat, topped with sauces. Korean toast is to be eaten as a sandwich.

By 2013, “artisanal toast” had become a significant food trend in upscale American cities like San Francisco, where some commentators decried the increasing number of restaurants and bakeries selling freshly made toast at what was perceived to be an unreasonably high price.

Avocado toast is seen as a symbol of millennial culture.

Cheese and marshmallows are also toasted by exposure to dry radiant heat. A toasted cheese sandwich features toasted cheese and toasted bread. Bagels, English muffins, Pop Tart pastries and crumpets are foods that can be toasted, too.

 

Kitchen Hint of the Day!

February 9, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Freeze Bread for Toast……………….

Take your favorite bakery loaf, slice half of it, and wrap the other half in plastic. Put both in a gallon freezer bag in your freezer. Grab slices and toast straight from frozen as needed, then thaw the second half of the loaf and repeat. Have Toast all the time!

One of America’s Favorites – Bacon, Egg and Cheese Sandwich

December 30, 2019 at 6:02 AM | Posted in One of America's Favorites | 2 Comments
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An open bacon, egg, and cheese sandwich

A bacon, egg and cheese sandwich is a breakfast sandwich popular in the United States and Canada. The sandwich is typically made with bacon, eggs (typically fried or scrambled), cheese and bread, which may be buttered and toasted. Many similar sandwiches exist, substituting alternate meat products for the bacon or using different varieties of cheese or bread. The sandwich is often served as a breakfast item with coffee. BEC is sometimes used as an acronym for the sandwich, as is BE&C.

Bacon, egg, and cheese sandwiches are particularly popular in urban areas such as New York City. Their popularity in such settings may be attributed to their ubiquitous availability from numerous convenience stores, food trucks, and other small businesses, and the rapidity with which they can be produced. In addition to their availability at the above locations, restaurants exist with menus themed around variations upon the dish.

Many variations of the sandwich exist. Common choices for cheese include American, cheddar, provolone, and Swiss. The bacon can be substituted with many other types of preserved or seasoned meat like breakfast sausage, ham, back bacon (Canadian bacon), or pork roll. Various types of bread roll can be used as the bread for the sandwich, such as a croissant, bagel or kaiser roll. Tomato is sometimes used as an addition, and more robust versions include a hash brown. The dish can also be served as a burrito or taco. The eggs are commonly scrambled or prepared as an omelette, but are occasionally fried. Either whole eggs or egg whites may be used.

A typical sandwich with these ingredients has about 20 grams of fat and 350 calories. A version has been adapted to make a low carbohydrate meal. In the United States, the bacon egg and

McDonald’s Egg McMuffin, a bacon, egg and cheese sandwich using Canadian bacon

cheese sandwich has also been modified into a prepackaged food product as a Hot Pocket (170 calories and 7 grams of fat) and a Lean Pocket (150 calories and 4.5 grams of fat).

In the United States, Sonic Drive-In offers a bacon egg and cheese “toaster”. Arby’s offers a “Sourdough Bacon, Egg & Swiss” with 500 calories and 29 grams of fat. Burger King serves up a “Croissan’wich with Bacon, Egg & Cheese” (360 calories and 22 grams of fat) as well as a “Double Croissan’wich with Sausage, Bacon, Egg & Cheese” (610 calories and 46 grams of fat). In New Zealand and some parts of Australia a “Massive McMuffin” is offered with ketchup, bacon, egg, American cheese and two sausage patties. For a time, Burger King offered an “Enormous Omelet Sandwich” with two egg patties, two strips of bacon, two slices of cheese and a sausage patty.

 

One of America’s Favorites – French Toast

November 11, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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French toast served at a restaurant

French toast is a dish made of sliced bread soaked in eggs and milk, then fried. Alternative names and variants include eggy bread, Bombay toast, German toast, gypsy toast, poor knights (of Windsor), torrija and Arme Riddere.

The earliest known reference to French toast is in the Apicius, a collection of Latin recipes dating to the 4th or 5th century, where it is described as simply aliter dulcia (“another sweet dish”). The recipe says to “slice fine white bread, remove the crust, and break it into large pieces. Soak these pieces in milk and beaten egg, fry in oil, and cover with honey before serving.”

A fourteenth-century German recipe uses the name Arme Ritter (“poor knights”), a name also used in English and the Nordic languages. Also in the fourteenth century, Taillevent presented a recipe for “tostées dorées”. Italian 15th-century culinary expert Martino da Como offers a recipe.

The usual French name is pain perdu, “lost bread”, reflecting its use of stale or otherwise “lost” bread — which gave birth to the metaphoric term pain perdu for sunk costs. It may also be called pain doré, “golden bread”, in Canada. There are fifteenth-century English recipes for pain perdu

An Austrian and Bavarian term is pafese or pofese, from zuppa pavese, referring to Pavia, Italy. The word “soup” in the dish’s name refers to bread soaked in a liquid, a sop. In Hungary, it is commonly called bundáskenyér (lit. “furry bread”).

French toast topped with fruit, butter and cream, served with maple syrup.

Slices of bread are soaked or dipped in a mixture of beaten eggs, often whisked with milk or cream. Sugar, cinnamon, nutmeg, and vanilla may be variously added to the mixture. The bread is then fried in butter or olive oil until browned and cooked through. Day-old bread is often used, both for its thrift and because it will soak up more egg mixture without falling apart.

The cooked slices may be served with sugar or sweet toppings such as jam, honey, fruit, or maple syrup.

According to the Compleat Cook (1659) as quoted in the OED, the bread was dipped in milk only, with the egg mixture added afterwards.

Alternatively, the bread may be soaked in wine, rosewater, or orange juice, either before or after cooking.

French toast was popularly served in railroad dining cars of the early and mid-20th century. The Santa Fe was especially known for its French toast, and most of the railroads provided recipes of these and other dining car offerings to the public as a promotional feature.

 

Kitchen Hint of the Day!

August 10, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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No toaster needed…………..

For a different type of toast, lightly butter a slice of bread on both sides and cook it in a waffle iron. Enjoy!

Kitchen Hint of the Day!

July 4, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Freeze the Bread…………….

Next time your Bread is on sale buy two loaves of bread and freeze one. Bread keeps really good in the freezer. And there are always plenty of uses for it. Just remember, air is the enemy! Wrap the loaf in foil (sliced or unsliced) and put it in a freezer bag before stashing.

Kitchen Hint of the Day!

June 14, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Celery Sticks………

Slide a celery stick into the bread bag if it starts to go off. This is said to restore the freshness for a bit.

26th Annual Dandelion May Fest Dover, Ohio May 3-4, 2019

May 1, 2019 at 8:04 AM | Posted in Festivals | Leave a comment
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26th Annual Dandelion May Fest
Dover, Ohio
May 3-4, 2019

At the New Roadhouse Amphitheater located just 100 yards east of the winery on Old Rt. 39. This festival provides fun and many activities for the entire family. Dandelion wine sampling, cellar tours and live entertainment are scheduled for both days. Children will enjoy the dandelion picking contest and making their own dandelion jelly. Dandelion sausage, dandelion bread, dandelion gravy, dandelion lasagna, dandelion ice cream and dandelion sangria will be available both Friday and Saturday. Arts and craft vendors dot the hillside. Past vendors have included fine art, blown glass, handmade jewelry, lawn ornaments and much more! http://www.dandelionfestival.com/

http://www.foodreference.com/html/ohio-may-festivals.html

One of America’s Favorites – Panini (sandwich)

April 15, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A typical panini with salami, mortadella, tomatoes and lettuce

A panini (from the Italian panini [paˈniːni], meaning “small bread, bread rolls” ) or panino (meaning “bread roll” ) is a sandwich made with Italian bread (such as ciabatta, and michetta), usually served warmed by grilling or toasting.

However, in many English-speaking countries, a panini is a grilled sandwich made from many types of bread. Examples of bread types used for modern panini are baguette, ciabatta, and michetta. The bread is cut horizontally and filled with deli ingredients such as cheese, ham, mortadella, salami, or other food, and often served warm after having been pressed by a warming grill.

Panini is a word of Italian origin. In Italian the noun panino (Italian: [pa’niːno]; plural panini) is a diminutive of pane (“bread”) and refers to a bread roll. Panino imbottito (“stuffed panino”) refers to a sandwich, but the word panino is also often used alone to indicate a sandwich in general. Similar to panino is tramezzino, a triangular or square sandwich made up of two slices of soft white bread with the crusts removed.[citation needed]

In English-speaking countries, panini is widely used as the singular form, with the plural form panini or paninis, though some speakers use singular panino and plural panini as in Italian.

A tri-tip panini with salad

Although the first U.S. reference to panini dates to 1956, and a precursor appeared in a 16th-century Italian cookbook, the sandwiches became trendy in Milanese bars, called paninoteche, in the 1970s and 1980s. Trendy U.S. restaurants began selling panini, with distinctive variations appearing in various cities.

During the 1980s, the term paninaro arose in Italy to denote a member of a youth culture represented by patrons of sandwich bars such as Milan’s Al Panino and Italy’s first US-style fast food restaurants. Paninari were depicted as right-leaning, fashion-fixated individuals, delighting in showcasing early 1980s consumer goods as status symbols.

A panini press or grill is a contact grill for heating sandwiches, meat products, vegetables, and specialty menu items, nearly always with electric elements, comprising a heated bottom plate that is fixed, and a heated top plate that closes towards the bottom plate and comes in contact with the food. The function of the panini grill is to heat food to an appropriate internal temperature with desirable external characteristics (i.e. melted cheese, crisp finish, grill marks).

 

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