History Of Chocolate chips Cookies

Who doesn't love chocolate chips cookie ? dipping with milk for midnight snacks :D mm .....

Cookie or hard wafer or kinda like biscuits, the cookie itself it's appear to have their origins in 7th century Persia, shortly after the use of sugar became relatively common in the region. They spread to Europe through the Muslim conquest of Spain. By the 14th century, they were common in all levels of society, throughout Europe, from royal cuisine to street vendors. but they were usually not sweet enough to be considered cookies by modern standards.

And the Genius Who Invented Chocolate Cookies is Ruth Graves Wakefield,   The chocolate chip cookie was accidentally developed by  in 1930.
Ruth Wakefield prepared the recipes for the meals served to the guests at the Inn and gained local notoriety for her deserts. One of her favorite recipes was for Butter Drop Do cookies. The recipe called for the use of baker's chocolate and one day Ruth found herself without the needed ingredient. She substituted a semi-sweet chocolate bar cut up into bits. However, unlike the baker's chocolate the chopped up chocolate bar did not melt completely, the small pieces only softened.

Ruth Graves Wakefield  owned the Toll House Inn, in Whitman, Massachusetts, a very popular restaurant that featured home cooking in the 1930s. The restaurant's popularity was not just due to its home-cooked style meals; her policy was to give diners a whole extra helping of their entrées to take home with them and a serving of her homemade cookies for dessert. Her cookbook, Toll House Tried and True Recipes, was published in 1936 by M. Barrows & Company, New York. It included the recipe "Toll House Chocolate Crunch Cookie", which rapidly became a favorite to be baked in American homes.

As it so happened the chocolate bar had been a gift from Andrew Nestle of the Nestle Chocolate Company. As the Toll House chocolate chip cookie recipe became popular, sales of Nestle's semi-sweet chocolate bar increased. Andrew Nestle and Ruth Wakefield struck a deal. Nestle would print the Toll House Cookie recipe on its packaging and Ruth Wakefield would have a lifetime supply of Nestle chocolate.

Toll House Station

source : http://en.wikipedia.org/wiki/Chocolate_chip_cookie , http://inventors.about.com/od/wstartinventors/a/Chocolate_Chip.htm

History Of Corn Puffs

Puffy, yummy and extremely popular snack, maybe every children know well this snack, with a lot of varieties of shape like curly, ball-shaped, straight and many more.

These crispy snacks sometimes referred to as corn curls or cheese puffs are made from cornmeal, The cheese extrusion itself is generally made from two primary ingredients: cornmeal and water. All other ingredients are sprayed or applied to the corn curl after it leaves the extruder and is dried. The coatings vary greatly according to flavor and the manufacturer.
Soybean and/or cottonseed and/or coconut oil may be sprayed on the extrusions. Then, powders such as cheddar cheese powders, acid whey powder, artificial cheese flavor, salt, and other spices are often applied over the oil. and when we drop in our mouth its puffy and airy and we can resist licking our finger after it.

corn puffs

Corn Puff have been a popular American snack food since the 1950s, and invented in the United States of America in the 1930s;  The invention of the cheese curl was quite serendipitous. During the 1930s, the Flakall Company that produced corn-based feed for livestock sought a way to produce feed that did not contain sharp hulls and grain dust and eventually produced a machine that broke the grain into small pieces by flaking it. The Flakall Company became successful manufacturers of flaked feed. One day as Edward Wilson was working as a flake operator at the Flakall Company (Flakall Corporation of Beloit, Wisconsin (a producer of flaked, partially-cooked animal feed), he noticed that workers poured moistened corn kernels into the machine to reduce clogging.  He found that when the flaking machine ran continuously it made parts of it quite hot. The moistened cornmeal came out of the machine in puffy ribbons, hardened as it hit the air, and fell to the ground. Wilson took the ribbons home, added oil and flavor and made the first cheese curls.

The company ran another flaker just for the production of Korn Kurls. By 1950, the Adams Corporation was mass-producing the Korn Kurl. There were dozens of small snack companies that followed the Adams Corporation and produced cheese curls, with many devising their special shape using innovative dies for their extruded snacks. Today, perhaps the most popular cheese snacks are produced by Frito-Lay although they did not offer any such snacks until 1980. This company offers the product in a variety of shapes and flavorings (including one that is flavored with cayenne pepper). Despite their minimal nutritional value (they are high in calories and fat and offer little fiber or protein), they are quite popular. It is estimated that 82% of Americans with families have eaten cheese curls at some point.

Another account claims they were invented by the Elmer Candy Corporation of New Orleans, Louisiana some time during or prior to 1936 at which time the sales manager for Elmer’s, Morel M. Elmer, Sr., decided to hold a contest in New Orleans to give this successful product a name. The winning name "CheeWees" is still being used today by the manufacturing company, Elmer's Fine Foods.


enjoy your corn puffs :D

T


source : http://www.madehow.com/Volume-5/Cheese-Curl.html , http://en.wikipedia.org/wiki/Cheese_puffs

History of Gummi Candy

Chewy sweet and make me feel lil bit full, hehehe, umm the texture more like a chewing gum umm have a rubbery-texture but eatable, and lil bit like a marshmallow ummm yuummm... love it, Gummi bear, German Gummibärchen , who doesn't love's it? and another gummi like giraffe or turtle or some different cute shape.... llllooooooovvve it,

HISTORY OF GUMMI CANDY
you know what this lovely look and taste candy is invented by Hans Riegel (the first gummi candy) and  during the 1920s. Riegel was the owner of the German candy company Haribo. and It all began in a small backyard shed in a suburb of Bonn, Germany. No one thought at the time that HARIBO would one day be one of the most popular and appealing brands in the confectionery business. Haribo went on to manufacture the first American made gummi candy in 1982. this is their site (http://www.haribo.com) well don't stop believing :D

Another German gummi candy manufacturer called Trolli (then a brand of the German Mederer Corporation, and now part of Kraft Foods) decided to made the first Gummi worms  on July 15, 1981, the 60th anniversary of gummi bears.. Gummi worms have become the most popular gummi candy ever made. The average Brite Crawler the number one sold gummi worm is two inches long.
Each gummi worm varies from four inches to ten inches and has two different colors and flavors that mix in the middle of the gummi worm. Some other brands of gummi worms have more than two colors, and are longer than the original Trolli Brite Crawlers, and may have a sour coating or other variations. the variatons are Sour Brite Crawlers, Squiggles, Sour Brite Caterpillars.

Vending machine for kosher gummi bears at the cafeteria of the Jewish Museum Berlin.

Woow I wish i have this vending machine....

Ingredients

The traditional gummi bear is made from a mixture of sugar, glucose syrup, starch, flavouring, food coloring, citric acid, and gelatin. However, there are a number of variations with different recipes, such as organic candy, those suitable for vegetarians or those following religious dietary laws.

Health issues

Gummi bears ordinarily contain mostly empty calories, but recently gummi bears containing vitamin C, produced by manufacturers such as Sconza or Bear Essentials, are being marketed to parents of young children. Multivitamins have also been produced in the form of gummi bears to motivate consumption by young, picky eaters.
Gummi bears, and other gummi candy, stick to teeth and may cause tooth decay.However, gummi bears containing the cavity-fighting additive xylitol (wood sugar) are now being tested.^[13]
There has been concern that gelatin in most gummi bears may harbor prions, particularly those that cause BSE / Mad Cow Disease in cattle and CJD in humans.^[14] Based on studies, the United States FDA and other national organizations and countries consider the risk of BSE transmission through gelatin to be minuscule as long as precautions are followed during manufacturing.

Cheers,

T

source http://en.wikipedia.org/wiki/Gummi_bear , http://www.ehow.com/about_5105780_history-gummy-candy.html, http://www.haribo.com/planet/us/museum/geschichte/index.html

History Of Cassava Chips

Cassava Chips????? what is cassava chips? and what is cassava?? if you don't know about cassava, ask your Indonesian, African, East Asia, and Caribbean friends, they might know about this snack. the history of cassava chips will be a lots because is a traditional snack food, that is already been in some tropic country for a loong time ago... and i'll give you the journey of cassava chips

the Journey of Cassava chips is begin with Cassava plant, what is cassava? cassava is :

cassava plant

Cassava (Manihot esculenta), also called yuca or manioc, a woody shrub of the Euphorbiaceae (spurge family) native to South America, is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. Nigeria is the world's largest producer of cassava.
Cassava is the third-largest source of carbohydrates for meals in the world.^[1][2] It is classified as sweet or bitter, depending on the level of toxic cyanogenic glucosides; improper preparation of bitter cassava causes a disease called konzo. Nevertheless, farmers often prefer the bitter varieties because they deter pests, animals, and thieves.^[3]
Cassava is sometimes spelled cassaba or cassada.^[4] In English-language publications, the plant may be occasionally called by local names, such as mandioca, aipim, or macaxeira (Brazil), yuca (El Salvador, Bolivia, Costa Rica, Colombia, Cuba, Ecuador, the Dominican Republic, Haiti, Panama, Peru, Puerto Rico, Venezuela), mandi´o (Paraguay), akpu, ege , ugburu, nto-roro or ukuduk (Nigeria), bankye (Ghana), bananku (Mali and other parts of West Africa), mogo or mihogo (Swahili-speaking Africa), pondu in (Lingala-speaking Africa), kappa (India), maniokka (Sri Lanka), singkong (Indonesia), ubi kayu (Malaysia), kamoteng kahoy or balanghoy (Philippines), mushu (China), man sampalang (Thailand),karapendalam (Telegu), củ sắn or khoai mì (Vietnam), and manioke , tapioka or manioka (Polynesia).^[5]
(source http://en.wikipedia.org/wiki/Cassava)


and will be crisp and yumm like this :

http://titokrez.blogspot.com/2011/02/cara-membuat-kripik-singkong-yang.html

yub  in fact that i have in http://www.wailana.com/lifestyle/recipes/cassava-chips.php cassava chips is helthy snack for those with allergies or glutten sensitive, because (in waliana.com articles) The flour of the cassava root, also known as tapioca flour or tapioca starch, is a very good wheat alternative for those with wheat allergies or celiac disease.

Gluten is the culprit in these diseases and can be difficult to avoid given that it is naturally occurring in many whole grains such as wheat, rye, barley and oats.

The number of people, including children, who are experiencing gluten intolerance is on the rise, increasing the demand for gluten-free products.

Anyone who has ever tried to eliminate wheat or gluten from their diet knows what a challenge it can be to find replacement foods that are satisfying and actually taste good.

When made into a snack food, the delicate flavor and crunchy texture of cassava chips make this a welcome alternative.

These gluten-free chips also have 40% less fat than the average potato chips, making cassava chips a snack that even the most diet conscious can afford to indulge in on occasion.

Nutritionally speaking…
Cassava contains significant amounts of calcium, phosphorus and vitamin C. It is purported to have anti-inflammatory and anti-viral properties and was used medicinally by the Native American Indians in a number of ways. Today it is sometimes used to treat arthritis, stomach disorders and even diabetes.

Cassava chips is have a texture that crunchier than a potato chips, and you can mix with a lot of various spice, like barbecue powder, or just sprinkle of salt, but in traditional ways, you can mix it with chili and in Indonesia, also known as Keripik Singkong Balado, which is traditional snack from Sumatera Barat, Indonesia, soo spicy, hot and make your tongue burn hahaha....

Keripik Singkong Balado, chili cassava chips

that is the picture of spicy cassava chips, this is recipe of chili cassava chips that i already search in google,  and i found in this web http://inforesep.com/resep-keripik-singkong-balado.html


Cassava Chips Balado Recipe (Indonesian Recipe)

 Ingredients:

     * 500 grams of cassava, thinly sliced
     * 1 teaspoon water whiting
     * 1 teaspoon salt
     * 750 ml water

Cassava Chips Balado Recipe Ingredients:

     * 5 red onions, coarse ground
     * 5 large red chilies, crushed coarse
     * 5 pieces of curly red chilli, pounded rough
     * 2 bay leaves
     * 1 teaspoon salt
     * 50 grams sugar
     * 1 tablespoon tamarind water (from 1 / 2 teaspoon tamarind and 2 tablespoons water, dissolved)
     * 3 tablespoons cooking oil
     * oil for frying

How to Make Cassava Chips Balado:

    1. Soak in water solution cassava whiting, salt, and water. Let stand 15 minutes. Rinse clean.
    2. Drain the cassava. Fry in medium hot oil until cooked and dry.
    3. Saute onions, red peppers large, curly red pepper, and bay leaves until fragrant.
    4. Add salt, sugar, and tamarind water. Stir until thick.
    5. Add fried cassava. Stir until evenly dressed.

For 400 grams



cheers,
T

History of Nachos

Who doesn't know this yummy crunchy snack, Nachos, with melted cheese on top of it or u want additional topping on it, slice of jalapeno pepper for hot cheese nachos, or mix with chilli con carne, woow, salsa? whatever you want ? umm yummm..... delicious, enjoy it with your fav DVD and your comvy chair.

Nachos are a popular corn based food of Mexican origin associated with Tex-Mex cuisine that can be either made quickly to serve as a snack or prepared with more ingredients to make a full meal. In their simplest form, nachos are tortilla chips or totopos covered in melted cheese and Salsa. First created circa 1943 by Ignacio "Nacho" Anaya, the original nachos consisted of fried corn tortillas covered with melted cheddar cheese and pickled jalapeño peppers. (source http://en.wikipedia.org/wiki/Nachos )

The name of the snack, Anaya Jr. says, came from Finan, who called the plate of cheese- and chile-topped chips Nacho’s Especiales. The name was later shortened to simply “nachos.” Anaya Sr. went on to work at the Moderno, which is still in business today, as well as his own Nacho’s Restaurant in Piedras Negras. In 1960, Anaya Jr. looked into helping his father, who died in 1975, claim ownership of the nacho. “I talked to a lawyer in San Antonio. He said there’s not much you can do after 17 years. It’s in the public domain,” Anaya Jr. says. As a tribute to his father, Anaya Jr. serves as a judge for an annual nacho competition held in Piedras Niegras me second weekend each October. There, nachos are topped with everything from huitlacoche to caviar. But his favorite remains the original nachos like his father made, though he gives high marks to beef and chicken nachos topped with guacamole. “That’s a whole meal,” he says. Anaya Sr.’s granddaughter, Cristina de Los Santos of San Antonio, says her grandfather died when she was in elementary school. But she remembers the leg-end of Nacho, and his nachos, as family lore. “When I was little, my family would always tell me the story,” she says. Better yet, when she would go to her grandfather’s restaurant in Piedras Negras, he would make nachos for her. “I didn’t like cheese. He always made me bean nachos,” she says. De Los Santos says her father, Anaya Jr., like her grandfather, “makes nachos real good. He makes them the original way.” Though she doesn’t have a recipe, she describes the process as follows: Tortilla chips, cut in triangles, are fried in what she calls shortening, not oil. The fried chips are salted, then topped with yellow cheese. The chips are run under the broiler, then topped with a slice of jalapeno. Although she’s a fan of many types of nachos and occasionally orders them when dining out, the ones she gets today taste far different from those her grandfather made. “The chips are different,” she says. “They’re not homemade chips like he used to do. Or maybe it’s the hands of the chef.” (BY KAREN HARAM SAN ANTONIO EXPRESS-NEWS- source http://sabatos.net/index.php/the-history-of-nachos-revealed/   ) 


THE INTERNATIONAL DAY OF THE NACHOS
 
The International Day of the Nacho takes place every October 21. It was initiated in the 1990s in the United States and Mexico to commemorate the invention of nachos by Ignacio "Nacho" Anaya in 1943 at El Moderno restaurant in the border town of Piedras Negras, Coahuila.
The International Nacho Festival is held on between October 13 and 15 at Piedras Negras


 THE RECIPE OF NACHOS

 I already googling the recipe of nachos and i found it in this website http://simplyrecipes.com/recipes/nachos/ :

Ingredients

• Tortilla chips - extra thick - 1 14-oz bag
• Refried beans - 2-3 cups
• Cheddar Cheese - 1/2 lb, grated, about 3 cups
• Pickled jalapeno peppers - 4 peppers, sliced

• Salsa
• Guacamole
• Sour cream
• Cilantro, chopped

Method

1 Preheat the oven to 350°F. Arrange a layer of tortilla chips along the bottom of a wide, shallow baking pan. It will make things easier if this baking pan also can be used as a serving pan, such as the ceramic platter shown in the photo above. The layer of tortilla chips can be a couple chips thick. Spread the refried beans over the chips (this is why you need extra thick chips, so they don't break when encountering the beans). Sprinkle the grated cheese over the top of chips and beans. Sprinkle slices of jalapeño peppers over the cheese. Bake in oven for 10 minutes, or until cheese is melted. 5 minutes in a convection oven.
2 Serve with dollops of salsa, sour cream and guacamole, with chopped cilantro sprinkled on top.



cheers,
T

History Of Potato Chips

Crisp, crunchy, salty, yummy, thickly and lovely, i think potato chips is an "Genius Invention" cause i lllloooooove this food soo much, anyway this chips is invented in Saratoga Springs, NY on August 24, 1853, and it's invented accidental,  it begin with customer that send back his potatoes back and complaining that they were too thick and soggy (the patron sometimes identified as Cornelius Vanderbilt) resort hotel chef, George Crum decided to slice the potatoes even thinner. Contrary to Crum's expectation, the patron (sometimes identified as Cornelius Vanderbilt) loved the new chips and they soon became a regular item on the lodge's menu under the name "Saratoga Chips".

However, a recipe for fried potato "shavings" had been printed in the US in 1832, in a book explicitly derived from an even earlier English collection. “Claims that the product originated in Saratoga NY in 1853 may be looked at with appropriate skepticism.” 

In the 20th century, potato chips spread beyond chef-cooked restaurant fare and began to be mass produced for home consumption. At first, potato chips were packaged in barrels or tins, which left chips at the bottom stale and crumbled. Laura Scudder,[1] an entrepreneur in Monterey Park, California started having her workers take home sheets of wax paper to iron into the form of bags, which were filled with chips at her factory the next day. This pioneering method reduced crumbling and kept the chips fresh and crisp longer. This innovation, along with the invention of cellophane, allowed potato chips to become a mass market product and made Laura Scudder a household name. Today, chips are packaged in plastic bags, with nitrogen gas blown in prior to sealing to lengthen shelf life, and provide protection against crushin.

 

Thanks for Mr.Crum, who has cooked this superior chips, :D

source : http://en.wikipedia.org/wiki/Potato_chip

History Of Cotton Candy

Whaaa, merry go round, circus, amusement park, fun fun fun!... thats what i'm thinking when i hear "Cotton Candy" floss of sugar umm yumm, every kids loves it, i still loves it so much, pink sweet ooo maama i want that candyy, It is treasured memories of sticky hands and faces!  Yaaaay!.... :D  

Candy Become Floss How Come ?

Cotton candy is essentially sugar, water and corn syrup that is boiled and quickly spun. This practice dates back to the 14th century when chefs in noble households would spin sugar into extravagant desserts! Originally, it was a somewhat dangerous occupation with chefs suffering painful burns for their 'art'. The practice is still in use in top restaurants around the world with famous chefs creating incredible structures from sugar.

Improvements in sugar production methods over the centuries meant more production and lower prices. Once reserved for the few, such as Europe's nobility, sugar become affordable and available for everyone.

Image source :  

http://stocknstocks.blogspot.com/

 Throughout the 1800s, the quality of sugar improved and spinning sugar became easier, if not less dangerous. The process of boiling sugar with water and a few other secret ingredients became more widespread. Cooks used only the best cane sugar and copper bowls, and used to oil their skin to stop the blisteringly hot liquid from sticking to them. Once the mixture was ready, the cook had precious few moments to plunge in their fork or whisk, grab a glob and literally fling it through the air! The strands would cool and quickly solidify as they flew through the air. Hey Presto! Spun sugar!

Image source :  

candlefind.com/.../romance-by-shirlee.html

It made its first real public appearance at the renowned St Louis World's Fair in 1904. Unsurprisingly, it was a huge hit. However, it was not on sticks or even in bags, it was in boxes, of which 68,655 were sold - even at 25 cents, a fairly expensive price for the time.

Just a year later, American Thomas Patton patented a different machine. He took his invention to Ringling Bros., and cotton candy became a fundamental part of the wonderful adventure of a trip to the Circus.

The granulated sugar that we know today became widely available shortly after World War I and now special sugar is used to give longer strands and a fluffier texture. Today, at venues across the world, the secret recipe is added to a large drum and swirled onto sticks or tubes and handed down to the eagerly waiting little hands.

New machines, invented in the 1970s were able to mass produce huge bulks of cotton candy which could be cut. These are the ones used to produce the bags of cotton candy available in stores.

Recent developments include adding flavors, such as ice cream or bubble gum. This may please some but real aficionados will stick to pure sugar, (preferably pink!).

Another recent development is the invention of machines for home use. So lovers of cotton candy can make their own at home with these small machines. These come with everything you need to create the perfect cotton candy - except the circus!Manufacturefun.com offers a wide range of possibilities for businesses, schools or concessionaires. Visit them online for more information on their popcorn machine, snow cone machines or cotton candy machines.

The articles is come from :

http://www.articlealley.com/article_1408456_26.html