Tuesday, December 27, 2005
It was ineffable, it was inedible, but now it's gone. Early Christmas morning, an evil grinch pried the door off the Bongo Java cafe and got away with the cinnamon bun.
Before it was stolen, anyone who came into the cafe could see the bun. It sat on a shelf below the cash register. A large cup fill with change and a piggy bank sitting next to the roll were not taken. The roll, which was hard as a rock, had been there a while.
Ryan Finney, discovered the Nun Bun. When he first saw Mother Teresa in the bun, it made big news. Was it a miracle? Who knows? But Finney, who is not Catholic, has been watching over the roll ever since.
Bongo Java's owner Bob Bernstein, dubbed the bun, the Mother Teresa Cinnamon Bun and had T-shirts made up. Soon thereafter, he got a letter from Calcutta from Mother Teresa. The famous missionary didn't want her image or her name used for a commercial purpose. Bernstein decided then to call it the Immaculate Confection. Mother Teresa didn't like that either, so it became the Nun Bun.
According to Bernstein, Mother Teresa discussed the T-shirts bearing her likeness on her deathbed. Her lawyer asked her what she wanted to do about the Nun Bun. Mother Teresa laughed and pointed to her successor, Sister M Nirmala, and said, "find a roll that looks like her."
The Nun Bun Heist has brought the pastry some national publicity, once again. The story appeared on the front page of the Tennessean on Monday, and was covered by ABC and CNN as well.
Monday, December 26, 2005
"The ubiquitous onion has a long, distinguished history and, like garlic, has been endowed with healing properties and mystical significance. For the ancient Egyptians, the onion's nine encircling layers represented eternity. Two thousand years ago, Egyptian princes were reputed to have spent 90 tons of gold buying them just to keep the workmen laboring on the pyramids in good health and spirits. That's a lot of gold and a whole lot of onions!
Throughout world history, onions have been thought of as food for the poor, since the strong odor and taste offended the palates of the wealthy. Yet history also reveals that onions were grown in the gardens of kings, such as Ur-Nammu of Ur in 2100 B.C.
The onion's spherical shape and concentric rings made it a powerful symbol for the universe and for the sun god. The round layers of the onion represented heaven, hell, earth and the universe. The form of the onion was a powerful image of divine perfection.
The vegetable itself was sometimes treated as a sacred object. Some Egyptians would swear their oaths on an onion, as a guarantee of good faith. Priests would not eat them, maybe as a sign of religious commitment or as a way of impressing the public with a feat of abstinence. Mourners and worshipers would sometimes bring onions as funeral gifts during the Old Kingdom period (c. 2615 to 2175 B.C.). A basket of onions was second only to bread as a valued offering. Onions appear in chapel altar pictures; in fact, Egyptian craftsmen would sculpt several vegetable forms in precious metals for the priests to use as temple offerings to the gods.
Still, the most intriguing fact about the onion as it existed in Egypt is in its relationship to the afterlife. According to James E. Harris and Kent R. Weeks, authors of X-Raying the Pharaohs: `They (Egyptians) recognized death, of course, but for them it was not the final, absolute end. Rather, it was the continuation of life in a different form. What they enjoyed and found pleasant in this life they tried to take with them in the next. To insure this, techniques of mummification were developed."
In this process, onions and garlic had both a spiritual and a physical role to play. The body of a deceased person had to be preserved for eternity to insure a "lasting home for the soul," and offerings, including food were placed in or near the tomb to be on hand in the afterlife. Sometimes real food was used, but sometimes scenes or sculpture depicted the items, which became ``real" through rites of magic. Some Egyptologists theorize that onions may have been used because their strong scent and/or magical powers would prompt the dead to breathe again. Other Egyptologists believe it was because onions and garlic were known for their strong antiseptic qualities, which were construed as magical and would be handy in the afterlife.
We do not know exactly when the onion reached Greece. According to Waverley Root in Food, by the time of the Athenian statesman Pericles (born c. 95 B.C.), the market of Athens was selling edible plants. Most of these vegetables were expensive and sold in small quantities, but onions were abundant–and affordable. That is probably why they were widely consumed, especially by the poor. It may also be why they were fed to soldiers.
The Israelites partook of Egyptian onions before Moses let them into Canaan. In the book of Numbers, in the story of the hardships of the odyssey, the Israelites speak fondly of the foods they had enjoyed and leeks, onions and garlic were among the six things that were mentioned.
Centuries later, Pliny the Elder, Rome's keen-eyed observer, wrote of Pompeii's onions before he was overcome and killed by the volcano's heat and fumes. Excavators of the doomed city would later find gardens where, just as Pliny had said, onions had grown. The bulbs had left behind telltale cavities in the ground.
From ancient times, onions have marched through history, a staple and universal foodstuff. They remained that way until the dawn of science, awaiting the magic of contemporary botanists, who would make the humble onion blossom into a bewildering array of shapes and forms.
Today onions are still so important that they are incorporated into everyday sayings, i.e. the French sometimes say, "Occupe toi de tes oignons" (Mind your business.)
Sunday, December 25, 2005
Police in Sanford, Fla., and other cities are investigating the possibility that Jolicoeur was scamming area restaurants, Trenkmann said.
More info to come as we are following this unique story closely.
Thursday, December 15, 2005
Tuesday, December 13, 2005
Saturday, December 10, 2005
Thursday, December 01, 2005
Wednesday, November 30, 2005
Tuesday, November 29, 2005
Sunday, November 20, 2005
The Governor of Alabama has called for a boycott of the entire country (tourism and goods). From CNN: MONTGOMERY, Alabama (AP) -- Gov. Bob Riley called for a nationwide travel boycott of Aruba on Tuesday on behalf of a missing Alabama teenager's family, who accuse the island's government of not fully cooperating with the investigation into her disappearance. Riley asked his fellow governors to join him in urging the boycott of Aruba, where 18-year-old Natalee Holloway was last seen on May 30. "There are no other alternatives to get Aruban authorities to take this as seriously as they should," Riley said.
Debate is ongoing here at the FPT Test Kitchen.
We are encouraging you to post your opinion using the comments link on this post.
Saturday, November 19, 2005
Thursday, November 17, 2005
That is correct and Senet can now email us for his Arby's coupon.
Saturday, November 12, 2005
Friday, November 11, 2005
Tuesday, November 08, 2005
Monday, November 07, 2005
Wednesday, November 02, 2005
Here is some waffle history from mrbreakfast.com
13th Century A.C. - Ancient Greeks cook flat cakes between two metal plates. These early waffles were called obleios and were primarily savory in nature, prepared with cheeses and herbs.
1620 - The pilgrims bring Dutch "wafles" to America.
1735 - The word "waffle" - with two "f"s - appears in English print for the first time.
Late 1800's - Thomas Jefferson returns to the U.S. from France with a long handled, patterned waffle iron.
1869 - Cornelius Swarthout patents the first U.S. Waffle Iron.
1953 - Frank Dorsa's Eggo Frozen Waffles are sold in Supermarkets for the first time.
1964-65 - Brussels restaurateur Maurice Vermersch brings his wife's Brussels Waffle recipe to the World's Fair in New York. The fluffy yeast-infused waffle becomes a huge hit and becomes known as the Belgium waffle.
Tuesday, October 25, 2005
Wednesday, October 19, 2005
Monday, October 17, 2005
10 oz. porterhouse steak
6 oz., 7 oz. or 8 oz. steak grilled with mushrooms and onions, served with a baked potato wrapped in tinfoil
gorgonzola and garlic salad
ice cream that we keep in the freezer just like you do at home
chunky rodeo chicken kids meal
the ted - captain morgans (or myers) rum and coke with a cherry
the bell - vodka and orange juice
the ted jr. - a glass of 7up
the theodora - a cream soda
a basket of rolls with butter and a butter knife (for mom).
Sunday, October 16, 2005
4 cups bread crumbs, 1/4 lb bacon, 1/3 cup chopped onion, 2 tbls chopped celery, 1/4 cup warm butter, 1/2 tsp parsley flakes, pepper, salt, 1/3 cup warm milk.In a big bowl mix the ingredients, bread crumbs should be mushy when done.
Stuff the Turkey, cook at 375 for 4 hours depending on size of bird.
The staff here at The Fat Pride Times found some history on the Canadian Thanksgiving on twilightbridge.com:
In Canada Thanksgiving is celebrated on the second Monday in October. Unlike the American tradition of remembering Pilgrims and settling in the New World, Canadians give thanks for a successful harvest. The harvest season falls earlier in Canada compared to the United States due to the simple fact that Canada is further north.
The history of Thanksgiving in Canada goes back to an English explorer, Martin Frobisher, who had been trying to find a northern passage to the Orient. He did not succeed but he did establish a settlement in Northern America. In the year 1578, he held a formal ceremony, in what is now called Newfoundland, to give thanks for surviving the long journey. This is considered the first Canadian Thanksgiving. Other settlers arrived and continued these ceremonies. He was later knighted and had an inlet of the Atlantic Ocean in northern Canada named after him - Frobisher Bay.
At the same time, French settlers, having crossed the ocean and arrived in Canada with explorer Samuel de Champlain, also held huge feasts of thanks. They even formed 'The Order of Good Cheer' and gladly shared their food with their Indian neighbours.
After the Seven Year's War ended in 1763, the citizens of Halifax held a special day of Thanksgiving.
Wednesday, October 12, 2005
Radiocarbon dating of the material taken from the Lajia archaeological site on the Yellow River indicates the food was about 4,000 years old.
Scientists tell the journal Nature that the noodles were made using grains from millet grass - unlike modern noodles, which are made with wheat flour.
The discovery goes a long way to settling the old argument over who first created the string-like food.
Visit the link below for full story.
Tuesday, October 11, 2005
Monday, October 10, 2005
Thursday, October 06, 2005
Sunday, October 02, 2005
Lesson to be learned is something about watching something or other - you know what we mean. Looking at the ingredients listing on our box of Wasabi found us with horseradish and food coloring.
Friday, September 30, 2005
From their webpage:"Our Pizza Dough is homemade and hand-rolled daily. Fresh vegetables are cut and prepared each day. We use only 100% whole milk Mozzarella, Provolone and Romano Cheeses, and our meats are of the highest quality available. Our goal is to serve you the finest products and create an enjoyable atmosphere in which to serve you."
They have four locations:"The Portland Flying Pie Pizzeria is our first restaurant, where we have been serving our original secret pizza dough and sauce for over 20 years. Come see our new(huge)dining room. Issaquah is located just southeast of downtown Seattle, nudging the foothills of the Snoqualmie National Forest. It may be our #2 Flying Pie Pizzeria, but it is in no way second rate.The Lake Oswego Flying Pie Pizzeria is our #3 location —in the Lake Oswego Towne Square shopping center of Mountain Park. We hope you'll add their pizza to your list of tastful delights.Per your request, the Gresham Flying Pie Pizzeria (#4) is NOW OPEN and serving you the same great pies, with the same secret sauce, the same choice of crusts and deep toppings you crave -- without the drive across town." (Issaquah is in Washington State - the rest are in Oregon).
Thursday, September 29, 2005
Monday, September 19, 2005
Give a kick to the taste of whatever you've got . . .It's not too mild and it's not too hot . . .Tap into the taste of Tapatío.
Tapatío Hot Sauce adds a kick to whatever you're craving! Our special recipe enhances but never overpowers . . .With the perfect balance between mild and wild! Tapatío Hot Sauce is going to take your taste buds to another level. So Tap into the taste of Tapatío!.
Jose-Luis Saavedra Sr. started the Tapatío Hot Sauce Company in 1971 as a privately held business and it continues being that way. The product's name " Tapatío " means a person born in Guadalajara, capital of the state of Jalisco in Mexico.
The beginning was humble, Mr. Saavedra started his business in a rented 485 square-foot building in Maywood, California and began the manufacturing and distribution of this popular hot sauce from this small industrial warehouse. He continued to work out of that site for the next fourteen years. The Tapatío Hot Sauce Company's modest beginnings were tumultuous to say the least. On a good day only several cases were produced. As sales increased, Tapatío required more help and the family responded; Jose-Luis Saavedra Jr. gave up his profession as a physician to become General Manager.
In 1985, the company moved to a new 7,800 square-foot location in Vernon, California, just 5 miles away from Downtown, Los Angeles. The building was much bigger than the first location, but it had only a single loading dock and limited storage space, which created a new series of problems for the company. Consequently, it was time to look for a larger place that would provide enough space to meet the company's current requirements and ever-growing needs. After a long search a site was found where a developer would build to suit the spacious new 30,000 square-foot facility that Tapatío presently occupies. It is a brand new state-of-the-art facility with several loading docks and a fully automated production line; the company that was founded in 1971 has evolved into a modern plant. In addition, Tapatío now has added help from Mr. Saavedra's two daughters; Dolores uses her law degree to handle all of the company's legal matters while Jacquie runs the business office.
Tapatío currently distributes nationally and has begun exporting to Mexico, Canada, Central America and some countries in Europe.
Visit the website for more info, history and cool t-shirts!
Saturday, September 17, 2005
Friday, September 16, 2005
For cooking he recommends:" 1 minute 20 seconds in the microwave if you have an 1100 watt one and do not sit it on a paper towel like it says wrap it in a paper towel then cook it, if not the bun will come out hard". Nice work as always from Magnum
Thursday, September 15, 2005
"This year they helped plant the garden. I increased the garden size to accommodate our goal of entering 500 jars of canned goods at the fair this year," Maurer said.
"Last winter we canned venison, spaghetti sauce, pizza sauce, chili sauce, tomato soup, turkey, catsup, barbecue sauce, fish, sweet potatoes, duck, butternut squash, pumpkins and potatoes. You might say that whatever we find, we can. The entries will help out the competition at the fair and it will give the boys a little bit of income," said Maurer.
"I had never canned jams and jellies so we tried that. This year we are going to add jalapeno pepper jelly and canned squirrel. The canned squirrel was Smokey's idea. We asked the Fair Board to add it to the list of acceptable items and they did," Maurer said.
"This is a hands-on experience for the boys. They help plant the crop, pick the crop and can the crop. They label, wipe jars off and go with me to enter at the fair. There is hardly anything that can't be canned. We may try canning cauliflower and broccoli this year also," she said.
Ok, the key issue above, incase you missed it is canned squirrel. Holy christ man. I like squirrels and I feed them in my yard. However, they are basically rats with bigger tails in my opinion. The lasy says "You might say that whatever we find, we can", which also troubles me as I can only wonder what she has told us about.