There’s nothing like the sound of a Good Humor truck to bring back summertime memories. Who doesn’t have fond remembrances of the Almond Bar or the Éclair?. These were the best and always a special treat after dinner. The flavor was always amazing a combination of almonds or chocolate mixed with creamy vanilla. This was perfection on a stick,
The bars have been around since the 1920s when candy maker Harry Burt first came up with a smooth coating to go over ice cream. The concoction was too messy to eat so his son, Harry Jr. suggested they use the sticks from their Jolly Boy lollipops to hold the bars. Voila! The first Good Humor bar was born. It was soon patented and then Harry promoted his products in ice cream trucks. They made they way around the Burt’s home town of Youngstown, Ohio, heralding their arrival with bells. The chauffeurs or drivers had to wear clean white suits. This promoted a look of purity and wholesomeness. After Harry Senior’s death in 1926, his widow ,Cora, had the company go public and sold franchises for as low as $100. Soon kids (and adults too) discovered the exquisite taste of the Good Humor bar (so named because the popular thought was that a good taste would create a good humor - which it successfully did). Flavors such as toasted coconut were added soon after the chocolate
Nowadays you can find Good Humor bars from Krauzer’s to your local supermarkets. The flavors are still the same. There‘s still the yummy éclair, hopefully with the chocolate candy in the middle. Toasted almond crunch has never gone out of production. Good Humor still produces those cute ice cream cups that you eat with a small flat spoon or scoop.
It’s nice to know that Good Humor is still giving kids good summer time memories. There’s nothing like the tasty of their creamy bar mixed with almond, chocolate or coconut They’re the best part of a lazy hot day.
Wednesday, June 17, 2009
Tuesday, June 16, 2009
True Cajun , True Cooking
Thanks to HBO's hit, that Southern vampire Gothic True Blood , Cajun cooking is sparking interest again. It's well worth it (and tastes better than the vamp's drink, also called True Blood). It's a melange of different spices and meats; cooking techniques and spices that make this cuisine delicious and unique. It borrows from the French , the Choctaws and has some African influence thrown in. It's one of the best style this country has to offer.
The Cajuns were exiled French Arcadian that moved down from Nova Scotia in 1755. The British expelled them because the Arcadians refused to pledge loyalty to the British crown. They settled in Louisiana which was now in Spain''s hands. From there they learned to live off the land and incorporate the ingredients into their recipes. They still make roux, a recipe passed down through the centuries. Theirs is a dark deep colored one made with bacon fat or olive oil,(there is an Italian influence in Louisiana to). Like their ancestors the Cajuns love a good sausage. The most famous is the andouille which has a spicy taste and course texture. It's not uncommon to find it mixed in with rice, another Cajun staple. Boudoin, or blood sausage is also in many dishes. It has savory ingredient like pork and onions along with garlic and cayenne.
Vegetables play an important part in this cuisine. Most dishes have what's known as the "holy trinity of Cajun cooking: celery , onions and bell peppers. These add to everything from jambalaya to gumbo. Okra is another popular vegetable , brought from Africa with the slave trade. Garlic is used heavily, a remnant of their French heritage. It's used in everything from stews to meat dishes to sides.
Yes, thanks to a hit series about bloodsuckers, Cajun food is hot again. However it's a spectacular cuisine that doesn't need any promoting. It's one of America's best home grown cooking style.
The Cajuns were exiled French Arcadian that moved down from Nova Scotia in 1755. The British expelled them because the Arcadians refused to pledge loyalty to the British crown. They settled in Louisiana which was now in Spain''s hands. From there they learned to live off the land and incorporate the ingredients into their recipes. They still make roux, a recipe passed down through the centuries. Theirs is a dark deep colored one made with bacon fat or olive oil,(there is an Italian influence in Louisiana to). Like their ancestors the Cajuns love a good sausage. The most famous is the andouille which has a spicy taste and course texture. It's not uncommon to find it mixed in with rice, another Cajun staple. Boudoin, or blood sausage is also in many dishes. It has savory ingredient like pork and onions along with garlic and cayenne.
Vegetables play an important part in this cuisine. Most dishes have what's known as the "holy trinity of Cajun cooking: celery , onions and bell peppers. These add to everything from jambalaya to gumbo. Okra is another popular vegetable , brought from Africa with the slave trade. Garlic is used heavily, a remnant of their French heritage. It's used in everything from stews to meat dishes to sides.
Yes, thanks to a hit series about bloodsuckers, Cajun food is hot again. However it's a spectacular cuisine that doesn't need any promoting. It's one of America's best home grown cooking style.
Monday, June 15, 2009
Down Home Cooking Sylvia's and South Carolina Cooking
if you want down home Southern comfort food then head to Manhattan. Yup, you've read right. new York City houses one of the most famous country cooking restaurants. the famed Sylvia's This Harlem and city landmark produces some of the best food that's reminiscent of Low Country cuisine. It's here where diners can become nostalgic for the tastes of their childhood.
it was started by Sylvia Woods who was originally from the South Carolina. The restaurant opened in the mid Sixties and has expanded to over the years. Celebrities from Bill Clinton to Nelson Mandela have enjoyed meals here and what meals!!!!I was lucky enough to have her chicken and ribs along with some collard greens and potato salad , These were cooked in traditional Southern style . The sassy rice a mix of rice and black beans was my favorite. I also love corn bread and there was plenty of fresh made slices . There was also platters of fried fish to. The meal was finished off with a scoop of banana pudding
Sylvia's has its' roots in South Carolina cooking. Outside of Louisiana, the Low Country was probably the most cuisine rich areas of the South. There are all sort s of recipes of different kinds of fish and seafood. Oysters abound here along with shrimp. Ham and ribs are also popular as is chicken. Sylvia's honors some of the recipes and creates down home goodness with them.
It's possible to eat in New York City and get a taste of Low Country cooking . Just head to Sylvia's in Harlem. You'll feel right at home and welcomed.
Sylvia's is at 328 Lenox Ave ,New York City.
it was started by Sylvia Woods who was originally from the South Carolina. The restaurant opened in the mid Sixties and has expanded to over the years. Celebrities from Bill Clinton to Nelson Mandela have enjoyed meals here and what meals!!!!I was lucky enough to have her chicken and ribs along with some collard greens and potato salad , These were cooked in traditional Southern style . The sassy rice a mix of rice and black beans was my favorite. I also love corn bread and there was plenty of fresh made slices . There was also platters of fried fish to. The meal was finished off with a scoop of banana pudding
Sylvia's has its' roots in South Carolina cooking. Outside of Louisiana, the Low Country was probably the most cuisine rich areas of the South. There are all sort s of recipes of different kinds of fish and seafood. Oysters abound here along with shrimp. Ham and ribs are also popular as is chicken. Sylvia's honors some of the recipes and creates down home goodness with them.
It's possible to eat in New York City and get a taste of Low Country cooking . Just head to Sylvia's in Harlem. You'll feel right at home and welcomed.
Sylvia's is at 328 Lenox Ave ,New York City.
Saturday, June 13, 2009
Sharing The Wealth
Bartering is nothing new. It’s been around for centuries until currency replaced it. However there’s a new movement during these recession times that lets you barter your veggies and fruits for different produce. This is a great way of making ends meet plus also meeting home farmers in your area too.
There are a number of sites where you can look for reciprocal families in your neighborhood. Type in food bartering into any search engine and all sorts of sites will pop up. Go through them to find a bartering program in your area. If you’re in the Richmond Virginia area you may want to check out Richmond Homegrown,. This is a site dedicated to swapping homegrown harvests in that area. These sites are also a great ways of meeting fellow gardeners and potential foodies . Not only can you swap fruit and vegetables but you can also exchange gardening tips and recipes. When you do set up an exchange program , arrange times and dates for picking(not that you see strange people in your garden at 7 or 8 AM).
If there are no bartering gardens in your neighborhood then be the first to start your own. You could also go in with neighbors if they or yourself is willing to sacrifice an entire yard to various patches of fruits and vegetables.. If you’re at a loss for how to start up then check the boards. Also advertise on blogs or start your own swap blog. don’t limit yourself to one town either . Swap with people from neighboring towns as well.
Bartering during the recession is a a step in the right direction. You’ll not only get rid of
Any extra harvest , you’ll be receiving some good quality home grown produce. It’s a wonderful way of eating healthier and meeting new people all at once,.
There are a number of sites where you can look for reciprocal families in your neighborhood. Type in food bartering into any search engine and all sorts of sites will pop up. Go through them to find a bartering program in your area. If you’re in the Richmond Virginia area you may want to check out Richmond Homegrown,. This is a site dedicated to swapping homegrown harvests in that area. These sites are also a great ways of meeting fellow gardeners and potential foodies . Not only can you swap fruit and vegetables but you can also exchange gardening tips and recipes. When you do set up an exchange program , arrange times and dates for picking(not that you see strange people in your garden at 7 or 8 AM).
If there are no bartering gardens in your neighborhood then be the first to start your own. You could also go in with neighbors if they or yourself is willing to sacrifice an entire yard to various patches of fruits and vegetables.. If you’re at a loss for how to start up then check the boards. Also advertise on blogs or start your own swap blog. don’t limit yourself to one town either . Swap with people from neighboring towns as well.
Bartering during the recession is a a step in the right direction. You’ll not only get rid of
Any extra harvest , you’ll be receiving some good quality home grown produce. It’s a wonderful way of eating healthier and meeting new people all at once,.
Friday, June 12, 2009
Time For Homemade Ice Cream
Summer is almost here and with it comes hot sweltering days. It's the perfect time to make some old fashioned home made ice cream. Nowadays it's a lot simpler than in our great grandparents day when you had to crank it yourself. You can create the perfect bowl of goodness with some high tech machines and primo ingredients.
The first item you'll need is a good ice cream maker. Several companies have some long lasting easy to use models that will last for years. What's the best one to buy? You can spend almost a grand on the Musso Lussino, an Italian import. it is ultra heavy weighing in at forty pounds but it makes dense creamy ice cream. For those of you on a budget there's Rival White Mountain six quart ice cream maker.It's two hundred bucks and looks like an old fashioned ice cream maker. it is noisy however and does need a lot of ice. There are also much cheaper ones but Salton and Donlier that you can pick up at your local Target or K-Mart.
Once you have your ice cream maker, you can begin the fun process. Beginners should stick with the basic vanilla recipe. The best one is made custard style where you cook the egg yolks and cream in a sauce pan. You use real vanilla bean, (not the flavoring) along with caster sugar. if you want you can add fresh sliced strawberries or grated dark chocolate ( I would use broken pieces here for a nice chunky, crunchy effect). If you want homemade chocolate then use squares of milk chocolate and drop into the custard mixture while it's cooking. There are several on line sites that offer excellent ice cream recipes. You can also be creative and invent your own.
Treat yourself and your family to old fashioned home made ice cream. It;s 's worth all the work. The taste is amazing !You'll never want the store bought kind again.
The first item you'll need is a good ice cream maker. Several companies have some long lasting easy to use models that will last for years. What's the best one to buy? You can spend almost a grand on the Musso Lussino, an Italian import. it is ultra heavy weighing in at forty pounds but it makes dense creamy ice cream. For those of you on a budget there's Rival White Mountain six quart ice cream maker.It's two hundred bucks and looks like an old fashioned ice cream maker. it is noisy however and does need a lot of ice. There are also much cheaper ones but Salton and Donlier that you can pick up at your local Target or K-Mart.
Once you have your ice cream maker, you can begin the fun process. Beginners should stick with the basic vanilla recipe. The best one is made custard style where you cook the egg yolks and cream in a sauce pan. You use real vanilla bean, (not the flavoring) along with caster sugar. if you want you can add fresh sliced strawberries or grated dark chocolate ( I would use broken pieces here for a nice chunky, crunchy effect). If you want homemade chocolate then use squares of milk chocolate and drop into the custard mixture while it's cooking. There are several on line sites that offer excellent ice cream recipes. You can also be creative and invent your own.
Treat yourself and your family to old fashioned home made ice cream. It;s 's worth all the work. The taste is amazing !You'll never want the store bought kind again.
Thursday, June 11, 2009
Fishy Business
Yesterday's New York Times Food section had an interesting article about fish. The renowned chef and foodie, Mark Bitman wrote about the different kinds out there. Thanks to more international fishing we have exotic breeds such as tilapia and orange roughy along with our regular cods and scrod. these have helped us expand our knowledge and and our palates.
Bitman also believes in kinder fishing methods (a plus in my book) where "fish friendly" implements are used. If you're on this bandwagon too, then the next time you buy fish ask about the capture methods. Inquire whether it was caught by a set gill net, a type of seine specifically used to capture that particular fish while others are let free. If you're still feeling guilty about eating ocean caught fish you can buy the ones from fish farms although they're not up to the quality of "wild" ones.
Bitman also write about shying away from the farmed mussels and other bivalves. Their taste is not as deep or as rich as the ones mined directly from the sea he writes. This is true.Anything from lobster to cod is better if it was caught in the wild. Somehow it's brinier but also sweeter at the same time.
Fish is a wonderful dish for any dinner. However there are choices out there that fish lovers have to consider. First involves the catching, the second regards whether to choose farmed or fresh. You have to weight out all these decisions when you make your catch of the day.
Bitman also believes in kinder fishing methods (a plus in my book) where "fish friendly" implements are used. If you're on this bandwagon too, then the next time you buy fish ask about the capture methods. Inquire whether it was caught by a set gill net, a type of seine specifically used to capture that particular fish while others are let free. If you're still feeling guilty about eating ocean caught fish you can buy the ones from fish farms although they're not up to the quality of "wild" ones.
Bitman also write about shying away from the farmed mussels and other bivalves. Their taste is not as deep or as rich as the ones mined directly from the sea he writes. This is true.Anything from lobster to cod is better if it was caught in the wild. Somehow it's brinier but also sweeter at the same time.
Fish is a wonderful dish for any dinner. However there are choices out there that fish lovers have to consider. First involves the catching, the second regards whether to choose farmed or fresh. You have to weight out all these decisions when you make your catch of the day.
Wednesday, June 10, 2009
Scallops- Elegant Seafood For Discriminating Foodies
A warm weather treat whether at a restaurant or barbecue are scallops. These tasty morsels add a touch of elegance to any meal. Lighter than crab ,more substantial than lobsters these fish are perfect for grilling or baking,. They’re also versatile with different preparations too.
Scallops are found throughout the world, and have been around for centuries, Scallop shells are often the most prettiest, in fact Botticelli’s famous Venus painting has the goddess rising out of a scallop shell. I t is also used to symbolize St. James and pilgrimages to San Diego de Campostello The shell is also the symbol of fertility as well. Scallops are composed of two parts. There is the adductor muscle which is white and meaty and the roe or the eggs which are coral colored. Most of the time the first is eaten. It is a favorite the world over, being mostly fried or cooked in a dry white wine. The French also bake it into custards or quiches while the Japanese use it as part of their sushi.
Scallops were originally served in a hot creamy sauce and even lend their name to it (hence scalloped potatoes). Most people like then pan seared, as our current President does, or grilled. Grilled scallops are easy to make requiring nothing more than a grill basket or skewers. You can marinate scallops in melted butter and parsley or with lemon juice. Grilling only takes four minutes. Another way is sautéing them with white wine or again with butter and garlic. Serve with an easy to make pilaf for a quick , elegant meal.
Scallops are a wonderful addition to any summer diet. They’re delicious served a variety of ways and quick to make. These morsels from the sea are perfect for the hot lazy days ahead.
Scallops are found throughout the world, and have been around for centuries, Scallop shells are often the most prettiest, in fact Botticelli’s famous Venus painting has the goddess rising out of a scallop shell. I t is also used to symbolize St. James and pilgrimages to San Diego de Campostello The shell is also the symbol of fertility as well. Scallops are composed of two parts. There is the adductor muscle which is white and meaty and the roe or the eggs which are coral colored. Most of the time the first is eaten. It is a favorite the world over, being mostly fried or cooked in a dry white wine. The French also bake it into custards or quiches while the Japanese use it as part of their sushi.
Scallops were originally served in a hot creamy sauce and even lend their name to it (hence scalloped potatoes). Most people like then pan seared, as our current President does, or grilled. Grilled scallops are easy to make requiring nothing more than a grill basket or skewers. You can marinate scallops in melted butter and parsley or with lemon juice. Grilling only takes four minutes. Another way is sautéing them with white wine or again with butter and garlic. Serve with an easy to make pilaf for a quick , elegant meal.
Scallops are a wonderful addition to any summer diet. They’re delicious served a variety of ways and quick to make. These morsels from the sea are perfect for the hot lazy days ahead.
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