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The Food Almanac: Thursday, August 8, 2013

The Food Almanac: Thursday, August 8, 2013


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Today's Flavor
Today is allegedly National Frozen Custard Day. Frozen custard is not something we recognize around New Orleans, despite the efforts of the late Chef Warren LeRuth to introduce it in his Chelsey's in the 1980s. Frozen custard is a variation of soft-serve ice cream, but the softness is provided by eggs in the mix. It's good stuff, and very popular in St. Louis. From the same web sources we learn that it's National Zucchini Day. I am about to say something terrible about zucchini: they really don't have much in the way of flavor. I believe we serve them only to have a vegetable on the plate, or as a carrier for something that does have flavor (i.e., garlic butter or a seafood stuffing), or to add some color to a bread.

Today's Aroma
Remember those purple-printed mimeograph copies that schools used in the 1950s and 1960s? When the teacher passed out freshly-printed mimeograph copies of a test, some kids sniffed the strangely appealing (to them) odor and rolled their eyes back. The mimeograph process was patented on this date in 1876, by none other than Thomas Edison.

Methods Of Payment
On this day in 1786, Congress officially named the dollar as the United States currency and the decimal system of splitting it up. As late as the 1940s, a dollar could buy you a complete plate dinner in almost any restaurant in New Orleans. I don't know when the last dinner for a dollar became extinct, but quite a few such opportunities persisted into the mid-1970s: red beans and sausage at Buster Holmes, dinner specials at the Camellia Grill, and lunch platters at Mother's were among them.

Annals Of Food Storage
The first refrigerator for home use was patented today in 1899. The inventor was A.T. Marshall of Brockton, Massachusetts. It would not be until after World War I that the device became common in American homes, but it changed the way we buy food, and therefore the way we eat.

Previously, anything perishable had to be bought the day you wanted to cook it, making daily shopping a necessity. That habit that lived on long after refrigerators became commonplace. When I was a kid in the 1950s, almost every neighborhood in New Orleans had at least a small grocery store within walking distance to serve that need. Within a decade, that business was nearly dead, replaced by stores designed to provide you with a week's worth of meat, dairy products, or anything else. It was more convenient, but we paid a price in certain areas. Eggs, meats, and seafood in the home would, on average, never be as fresh again.

Gourmet Gazetteer
Shake City is 150 miles up the Pacific coast from San Francisco, fifteen miles from the town of Mendocino. It appears on the USGS map at the point where McMullin Creek runs into the Noyo River, which flows to the ocean. But nothing's there except for the valley's sparse woods. An abandoned railroad right-of-way passes through. Pretty countryside. To satisfy the need for a milkshake in Shake City, trek five miles east to the town of Willits, where is found the Willits Cafe.

Edible Dictionary
stracciatella (ice cream), [strah-chya-TELL-ah], Italian, n.--A variation of vanilla ice cream, popular in Italian-style gelato shops throughout Europe. The name means "torn up" in Italian, a reference to the shaved shreds of chocolate mixed in. Fans of chocolate chip ice cream will like stracciatella even more, because the thin slivers of chocolate melt faster than a chip would, and give a better flavor release as you eat.

Food Namesakes
Don Cook, who wrote a number of books on American history, was born today in 1920. Veronese actor and lyric tenor Nino Martini was born today in 1905. He once did two concerts a week on CBS Radio. Carl Switzer, who played the character Alfalfain the Our Gang movies, was born today in 1927. Astros infielder Mike Lamb took his first swing today in 1975.

Words To Eat By
"The first zucchini I ever saw I killed it with a hoe."--John Gould, Maine writer.

Words To Drink By
All animals are strictly dry;
They sinless live and swiftly die,
While sinful, gleeful, rum-soaked men
Survive for three score years and ten.
And some of us--a mighty few--
Stay pickled 'till we're ninety-two.
--A toast given by Harlan F. Stone, twelfth Chief Justice of the U.S. Supreme Court.


Lidia Bastianich

Lidia is an Emmy award-winning public television host, a best‐selling cookbook author, a successful restaurateur, and owner of a flourishing food and entertainment business. Most importantly, Lidia has accomplished all of this by marrying her two passions in life – her family and food, to create multiple culinary endeavors alongside her two children, Joseph and Tanya.

Lidia has published 13 cookbooks, co-authored with her daughter Tanya, and companion books to her Emmy winning television series Lidia’s Kitchen, Lidia’s Italy in America and Lidia’s Italy. Lidia’s recently published her memoir: Lidia’s most recent books are her memoir: My American Dream: A Life of Love, Family, and Food, as well as her cookbook, Felidia, released on October 29, 2019.

Lidia is the chef/owner of three acclaimed New York City restaurants ‐ Felidia, Becco and Del Posto. Along with her daughter Tanya, she owns Lidia’s Kansas City, as well as Felidia. She is also a partner in Eataly NYC, Chicago, Boston, Los Angeles, Las Vegas and Sao Paolo, Brazil. Together with Tanya and son-in-law Corrado, Lidia also has developed a line of artisanal pastas and all-natural sauces, LIDIA’S, which are sold at fine food stores nationwide.

Lidia is a celebrated chef and restaurateur and a partner in Eataly NYC, Chicago, Boston, Los Angeles, Dallas, Las Vegas, Toronto, and Sao Paolo, Brazil. Together with Tanya and son-in-law Corrado, Lidia also has developed a line of artisanal pastas and all-natural sauces, called LIDIA’S. Lidia is a member of Les Dames D’Escoffier and founding member of Women Chefs and Restaurateurs, two non-profit organizations of women leaders in the food and hospitality industries. She is also a champion for the United Nations Association of the United States of America’s Adopt-A-Future program, in support of refugee education.

Among the numerous awards and accolades Lidia has earned are seven James Beard Awards (Outstanding Chef, Television Food Show, Best Chefs in America, Who’s Who of Food & Beverage in America, Specials 2016, Special 2017 and 2018), and two Emmy Awards for Outstanding Culinary Host (2013 and 2018).


The 2013 Detroit Tigers (click team name for complete roster) home / road splits for the regular season were 51-30 (0.630 winning percentage) at home and 42-39 (0.519 winning percentage) away.

Did you know that the 2013 Detroit Tigers were 14-13 in June? We hope you enjoy using the charts below to review other similar schedule splits:

Monthly Splits
Month (Games)WonLostWP
April (25)15100.600
May (28)14140.500
June (27)14130.519
July (26)1880.692
August (30)19110.633
September (26)13130.500
Team vs Team Splits
Opponent (Games)WonLostWP
Atlanta Braves (3)301.000
Baltimore Orioles (6)240.333
Boston Red Sox (7)430.571
Chicago White Sox (19)1270.632
Cleveland Indians (19)1540.789
Houston Astros (7)610.857
Kansas City Royals (19)9100.474
Los Angeles Angels (6)060.000
Miami Marlins (3)030.000
Minnesota Twins (19)1180.579
New York Mets (3)301.000
New York Yankees (6)330.500
Oakland Athletics (7)340.429
Philadelphia Phillies (3)301.000
Pittsburgh Pirates (4)130.250
Seattle Mariners (7)520.714
Tampa Bay Rays (6)330.500
Texas Rangers (7)340.429
Toronto Blue Jays (7)520.714
Washington Nationals (4)220.500
Score Related Splits
Type (Games)WonLostWP
Shutouts (24)12120.500
1-Run Games (46)20260.435
Blowouts (48)33150.688

During the regular season the 2013 Detroit Tigers scored the most runs (17) on May 4, 2013 versus the Houston Astros. The most runs scored against them (20) was played on September 4, 2013 versus the Boston Red Sox.


Honey Mustard Recipe (Copycat Wendy's Sauces)

Oh how I loved that sauce. To date, no other restaurant's honey mustard recipe compares to Wendy's sauces.

Uses for this honey mustard recipe

You would be surprised at all the ways you can use dipping sauces. Sandwiches and salads are so much better with honey mustard sauce.

I use it when I make our version of Outback's Alice Springs Chicken. It's so delicious!

Last week, I made baked chicken nuggets for Munchkin. She asked for some "dippin’ sauce” and quite frankly, the thought of ketchup and chicken nuggets kinda makes me gag.

I found a honey mustard recipe that looked promising. I was skeptical, but oh my, it is better than I hoped for. It really tastes like the Wendy's sauce!

Their recipe for honey mustard is sweet, with a tangy mustard flavor, and it's perfectly delicious. We devoured the whole first batch and made a double batch after dinner.

  • You may use the sauce immediately, but the flavors meld overnight and become a fantastic creation!
  • Use fresh lemon juice for the best results.
  • Organic "raw" honey will give you much better flavor
  • Dijon mustard is what I use. I don't recommended traditional yellow mustard. If you want to use a grainy mustard, that could be delicious!

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Other Easy Dipping Sauces to Make:

Copycat Honey Mustard Dipping Sauce (Wendy's Sauces)

Ingredients

  • 1/2 cup mayonnaise
  • 3 tablespoons raw honey
  • 2 tablespoons yellow mustard
  • 1 tablespoon Dijon mustard
  • 1/2 tablespoon fresh lemon juice

Instructions

  1. Combine ingredients in a small bowl. Whisk until well combined.
  2. Allow to sit overnight in the refrigerator. You may use immediately, but the flavors meld overnight and become a fantastic creation!
  3. Serve and enjoy.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

22 comments:

My daughter adores honey mustard sauces - I will print this for her! Thanks - have a great week.

I can eat honey mustard on everything! Thank you!

it even looks better than Wendy's! You bet I am trying this like- TONIGHT

This is the same recipe I've used to make honey mustard in the past and the boys loved it! I'll have to try your version with a little bit more honey next time and see how we like it. Thanks, chickie!

No vinegar at all? I like the mayo in there, I'll have to play with this one some.

Just now I tried it and wow!! everybody liked it so much. I was looking for Honey mustered sauce in Hyderabad , India, but was not able to find one. This one rocks!! my search ends and doing it at home now . Thanks for the great recipy

Tried it tonight. Absolutely delicious! Next time I will refrigerae overnight I'm sure it will be doubly good. To Chris. the lemon juice takes the place of the vinegar. Try it first before playing with it. I am sure you will be pleased with it as is.

Mustard has Vineger in it so no need to add vinegar

I haven't tried this recipe yet. but like Chris was wondering about the absence of vinegar (only because I am a huge fan of vinegars in dressing!) Just as an additional bit of reference should anyone want to adjust the recipe, here are the actual ingredients to "Wendy's Deli Honey Mustard Dipping Sauce" and the link where the information was obtained:
link: http://www.foodfacts.com/NutritionFacts/Condiments/Wendys-Deli-Honey-Mustard-Dipping-Sauce/7436
Ingredients (29): Soybean(s) Oil, Water, Corn Syrup High Fructose, Mustard Seed, Water, Mustard Dijon (, Citric Acid, Vinegar Distilled, Salt, Spice(s) ), Sugar, Vinegar, Wine White, Tartaric Acid, Calcium Disodium EDTA To Protect Flavor, Citric Acid, Egg(s) Yolks, Paprika Extractive, Turmeric Extractives, Honey, Mustard Seed, Potassium Sorbate, Salt, Sodium Benzoate, Contains Spice(s), Turmeric, Xanthan Gum, Propylene Glycol Alginate, Flavor(s) Natural

Sorry. there are 2 types of Honey Mustard at Wendy's and if you are like me, I like the version that is sold with the nuggets. the ingredients for that are here rather than the version I just posted - hope it helps if you need to tweak this recipe at all!:
Wendy's Honey Mustard Sauce For Nuggets
http://www.foodfacts.com/NutritionFacts/Condiments/Wendys-Honey-Mustard-Sauce-For-Nuggets/7445
Soybean(s) Oil, Honey, Vinegar Distilled, Mustard Seed, Water, Mustard Dijon (, Citric Acid, Egg(s) Yolks, Salt, Spice(s) ), Vinegar, Water, Wine White, Tartaric Acid, Paprika, Salt, Sodium Benzoate, Contains Spice(s), Sugar, Xanthan Gum, Yellow 5, Oleoresin Paprika

This really needs brand names because the taste from different mayo and mustards are so extreme. You had me at Wendys because it is a VERY specific taste, and I've tried about a dozen brands from the store with no luck. Just saying "half cup mayo" is kind of unhelpful. We really need to know the exact brands to get the exact taste that you found better than Wendy's.

Good point. Hellmans/Best Foods Mayo and Guldens Yellow Mustard. Dijon is Grey Poupon. Enjoy and let us know how it goes.


The Food Almanac: Thursday, August 8, 2013 - Recipes

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Garden Hobbies Home gardening tips and advice for all of your plants, flowers, vegetables, herbs, organics, shade gardens, indoor houseplants, and more.

1. 2021 dates are available later in 2020.

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Holiday Insights, where everyday is a holiday, a bizarre day, a wacky day ,or a special event. Join us in the fun each and every day of the year.

Did You Know? There are literally thousands of holidays, special events and observances, more than one for every day of the year. Many new holidays are being created on a very frequent basis. At Holiday Insights we strive to thoroughly research and report details of each one as accurately as possible.

Copyright 2000-2020: Holiday Insights © By Premier Star Company


Chupatti Letters.

Some time ago I spent a week considering the various forms of griddle cakes. There was one very important type that I missed – the Indian chapatti.

There is a marvellous story about chapattis being used for seditious purposes during the Indian Rebellion (the Sepoy Mutiny) of 1857.

On March 8, a Times correspondent in Bombay, wrote:

The explanation that came to be - I don’t know if it is historical fact or fascinating myth – was that the flat cakes of unleavened bread were messages of rebellion, coated in dough and baked, to be broken open and read by the recipient, who then re-coated and baked them (or made new ones) and sent them on to the next community in an ever-widening circle of sedition. I hope the story is true. Perhaps one of you with some knowledge of Indian history can enlighten us?

The Oxford English Dictionary defines a chapatti as ‘a cake of unleavened bread, generally made of coarse wheaten meal, flattened with the hand, and baked on a griddle. The usual form of native bread and the staple food of Upper India.’ The OED gives the first recorded use of the word in English as occurring in 1810 in the context ‘chow-patties, or bannocks.’ This seems a late occurrence to me. I suspect that some searching would discover an earlier use of the word, considering how long the English had already had a foot on the Indian subcontinent by this date.

For the recipe for the day, I give you two versions of chupatties from The Khaki Kook Book : a collection of a hundred cheap and practical recipes mostly from Hindustan, by Mary Kennedy Core, published c1917.

Chupatties.
Take a pound of whole wheat and mix it with water until a soft dough is formed. Knead this well. Put a damp cloth over it, and let it stand an hour or so. Then knead again. Make out into balls, each ball about as big as a walnut. Then roll each ball into a flat cake about as big around as a saucer. Bake these cakes one at a time over a very thick iron griddle that has been well heated. Keep turning them over and over while they are baking. Fold them up in a napkin as they are baked and keep in a warm place. The inside pan of a double boiler is a good place for them. To be properly made these cakes should be patted into shape instead of rolled, and the Hindustani women always do it that way. These chupatties are eaten with bujeas and curries.

Chupatties (Americanized).

Make a dough from a pound of whole wheat flour, a half teaspoonful of baking powder, and a little salt. Knead well and let stand. When ready to bake them, divide into balls as big as a walnut. Roll each out, spread a little oil or crisco over it fold up and roll again. Grease an iron griddle and bake, turning from side to side. These are not actually fried, but the crisco in them and the greased griddle prevents them from getting hard, as they are apt to do if made according to No. 68 [the previous recipe].

Quotation for the Day.

There is a communion of more than our bodies when bread is broken and wine is drunk. And that is my answer, when people ask me: Why do you write about hunger, and not wars or love.
MFK Fisher


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Comments:

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  3. Nachman

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  4. Tygobar

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