The Granny Smith is a tip-bearing apple cultivar, which originated in Australia in 1868. It is named after Maria Ann Smith, who propagated the cultivar from a chance seedling, the tree is thought to be a hybrid of Malus sylvestris, the European Wild Apple, with the domestic apple M. domestica as the polleniser. The fruit has hard, light skin and a crisp. They go from being green to turning yellow when overripe. The acidity mellows significantly on ripening, and it takes on a balanced flavour, though consumed raw, it is one of the most popular cooking apples. The Granny Smith cultivar originated in Eastwood, New South Wales and its discoverer, Maria Ann Smith, had emigrated to the district from Beckley, East Sussex in 1839 with her husband Thomas. They purchased an orchard in the area in 1855-1856 and began cultivating fruit. Smith had numerous children and was a prominent figure in the district, the first description of the origin of the Granny Smith apple was not published until 1924. In that year and Settler published the account of a historian who had interviewed two men who had known Smith.
One of those interviewed recalled that in 1868 he and his father had been invited to Smiths farm to inspect a chance seedling that had sprung near a creek, Smith had dumped there among the ferns the remains of French crab-apples that had been grown in Tasmania. Whatever the case, Smith took it herself to propagate the new cultivar on her property, finding the apples good for cooking. Having all the appearances of an apple, they were not tart but instead were sweet. She took a stall at Sydneys George Street market, where the apples stored exceptionally well and became popular, Smith died only a couple of years after her discovery, but her work had been noticed by other local planters. Edward Gallard was one such planter, who extensively planted Granny Smith trees on his property, Gallard was successful in marketing the apple locally, but it did not receive widespread attention until 1890. The apple was successful and the year many were exhibiting Granny Smith apples at horticultural shows. Over the following years the government actively promoted the apple, leading to its widespread adoption and its worldwide fame grew from the fact that it could be picked from March and stored until November.
Enterprising fruit merchants in 1890s and 1900s experimented with methods to transport the apples overseas in cold storage, Granny Smiths were exported in enormous quantities after the First World War, and by 1975,40 percent of Australias apple crop was Granny Smith. By this time it was being grown intensely elsewhere in the Southern Hemisphere, as well as in France, the advent of the Granny Smith apple is now celebrated annually in Eastwood with the Granny Smith Festival
Delmonico steak is a particular preparation of one of several cuts of beef originated by Delmonicos restaurant in New York City during the mid-19th century. Controversy exists about the cut of steak that Delmonicos originally used. Delmonicos steak may now, in the 21st century, refer to various cuts of beef steak, using preparations that vary regionally in the United States. Some of the steak cuts now commonly referred to as Delmonico steak include, Boneless ribeye steak and it resembles a filet mignon in appearance, but because of the more marbled nature of a ribeye, is moister. The Delmonico Steak served by the current iteration of Delmonicos in New York is a boneless ribeye, bone-in top loin steak, known as a club steak, country club steak, shell steak, and strip loin steak). List of steak dishes List of regional dishes of the United States Food portal
Earl Grey tea
Earl Grey tea is a tea blend which has been flavoured with the addition of oil of bergamot. Traditionally, Earl Grey was made from black teas, but tea companies have begun to offer Earl Grey in other varieties as well. Tea flavoured with bergamot, which was used to imitate the more types of Chinese tea, has been known in England since at least the 1820s. In 1837 there is a record of proceedings against Brocksop & Co. who were found to have supplied tea artificially scented. A Greys Tea is known from the 1850s, but the first known published references to an Earl Grey tea are advertisements by Charlton & Co. of Jermyn Street in London in the 1880s. The Earl Grey blend, or Earl Greys Mixture, is assumed to be named after Charles Grey, 2nd Earl Grey, British Prime Minister in the 1830s and he reputedly received a gift, probably a diplomatic perquisite, of tea flavoured with bergamot oil. According to one legend, a grateful Chinese mandarin whose son was rescued from drowning by one of Lord Greys men first presented the blend to the Earl in 1803.
The tale appears to be apocryphal, as Lord Grey never set foot in China, this tale is subsequently told as on the Twinings website, as having been presented by an envoy on his return from China. Jacksons of Piccadilly claim they originated Earl Greys Tea, Lord Grey having given the recipe to Robert Jackson & Co. partner George Charlton in 1830, according to Jacksons, the original recipe has been in constant production and has never left their hands. Theirs has been based on Chinese black tea since the beginning. Lady Grey used it to entertain in London as a hostess, and it proved so popular that she was asked if it could be sold to others. A2010 survey found that a significant minority of people in the United Kingdom associate drinking Earl Grey tea with being posh or upper class. Earl Grey as applied to tea is not a registered trademark, bergamot orange is a small citrus tree which blossoms during the winter and is grown commercially in Calabria, Italy. It is probably a hybrid of Citrus limetta and Citrus aurantium, there are different varieties of a tea known as Lady Grey, the two most common kinds, which combine Earl Grey tea with Cornflower and Seville oranges, respectively.
Lady Grey is a trademark of Twinings, a beverage called London Fog is a combination of Earl Grey, steamed milk and vanilla syrup. There are variations available including such ingredients as jasmine, as well as various flowers, a blend with added rose petals is known as French Earl Grey. A variety called Russian Earl Grey often contains ingredients such as citrus peels and lemon grass in addition to the black tea. Also, several companies make a tea called Earl Grey Green or Earl Green tea, a similar variation called Earl Grey White or Earl White tea combines white tea leaves with bergamot flavouring
Beyti is a Turkish dish consisting of ground beef or lamb, grilled on a skewer and served wrapped in lavash and topped with tomato sauce and yogurt. The dish is named after Beyti Güler, the owner of the popular restaurant Beyti in Istanbul and he was inspired to create his own dish in 1961 after witnessing Swiss butcher Möllers method of preparing meat, when he was visiting Switzerland. His version consists of lamb wrapped in strips of cutlet fat. The dish of meat commonly sold as street food under this name. List of lamb dishes List of kebabs
Bananas Foster is a dessert made from bananas and vanilla ice cream, with a sauce made from butter, brown sugar, dark rum, and banana liqueur. The butter and bananas are cooked, and alcohol is added and ignited, the bananas and sauce are served over the ice cream. Popular toppings include whipped cream and different types of nuts Preparation of the dish is made into a tableside performance as a flambé. The dish was created in 1951 by Paul Blangé at Brennans in New Orleans, at this time New Orleans was a major hub for the import of bananas from South America. It was named for Richard Foster, the chairman of the New Orleans Crime Commission and it is still served at a number of restaurants in New Orleans and elsewhere. Banoffee pie Cherries Jubilee Crepes Suzette Cuisine of New Orleans Louisiana Creole cuisine
A Burns supper is a celebration of the life and poetry of the poet Robert Burns, the author of many Scots poems. The suppers are held on or near the poets birthday,25 January, occasionally known as Robert Burns Day. The first still extant Burns Club was founded in Greenock in 1801 by merchants who were born in Ayrshire, some of whom had known Burns. They held the first Burns supper on what thought was his birthday,29 January 1802. Since then, suppers have been held on or about 25 January, Burns suppers may be formal or informal. Both typically include haggis, Scotch whisky and the recitation of Burnss poetry, formal dinners are hosted by organisations such as Burns clubs, the Freemasons or St Andrews Societies, they occasionally end with dancing when ladies are present. Formal suppers follow a standard order, a piper generally greets the guests, who gather and mix as at any informal party. At less formal gatherings, traditional Scottish music is played, the host says a few words welcoming everyone to the supper and perhaps stating the reason for it.
All the guests are seated and grace is said, usually using the Selkirk Grace, although attributed to Burns, the Selkirk Grace was already known in the 17th century as the Galloway Grace or the Covenanters Grace. It came to be called the Selkirk Grace because Burns was said to have delivered it at a given by the Earl of Selkirk. Some hae meat an canna eat, And some wad eat that want it, But we hae meat, the supper starts with the soup course. Normally, a Scottish soup, such as Scotch broth, potato soup, cullen skink, everyone stands as the haggis is brought in. It is usually brought in by the cook on a dish, generally while a piper plays the bagpipe and leads the way to the hosts table. A Mans A Man for A That, Robbie Burns Medley or The Star O Robbie Burns might be played. The host, or perhaps a guest, recites the Address to a Haggis At the line His knife see rustic Labour dicht, at the line An cut you up wi ready slicht, he plunges it into the haggis and cuts it open from end to end. When done properly, the ceremony is a highlight of the evening, at the end of the poem, a whisky toast will be proposed to the haggis, and the company will sit down to the meal.
The haggis is traditionally served with mashed potatoes and mashed swede, a dessert course, cheese courses, etc. may be part of the meal. The courses normally use traditional Scottish recipes, for instance, dessert may be cranachan or tipsy laird, followed by oatcakes and cheese, all washed down with the water of life, Scotch whisky
Endicott Pear Tree
The Endicott Pear Tree, known as the Endecott Pear, is a European Pear tree, located in Danvers, Essex County, Massachusetts. It is believed to be the oldest living cultivated fruit tree in North America, various reports indicate an alternate import year of 1628. Tradition holds to the notion that the tree was planted by Endecott himself, according to Harriet Tapley in Chronicles of Danvers, the 1925 USDA Agriculture Yearbook, citing the memoir of Samuel Endicott—a descendant of Endecott —suggests that the tree may have been transplanted from Endecotts garden in Salem. An article in the Salem Observer, written in 1852 by Samuel P. Fowler, lends credence to this idea. Flower reports that Endecott was probably among the first to cultivate fruit in the Massachusetts Bay Colony, the diary of Rev. William Bentley, who visited the Endecott estate on several occasions, makes numerous mentions of the Endicott Pear Tree starting in 1800. Bentleys diary confirms that the tree regularly produced fruit, in September 1809, Bentley passed along some pears harvested from the tree to former President John Adams, he received a letter from Adams concerning the pears the following month.
On April 11,1810, Bentley visited Collins Farm to obtain twigs from the tree to send to Adams. The Endicott Pear Tree was damaged by the Storm of October 1804, a major hurricane in the 1804 Atlantic hurricane season. The tree was damaged by hurricanes at least twice more in the 19th century, by 1875, the Endicott Pear Tree stood at approximately 80 ft. Sometime in the mid-to-late-19th century, a wooden fence was erected to protect the tree. They evidently join under a covering of sod. Surrounding them is a fence which acts as an effective protection, when the author photographed the tree it was covered in green fruit. It may be seen in a field near Endicott street at Davensport, the Endicott Pear Tree was damaged by a hurricane once more in 1934. This move was prompted by the discovery that Simard had stripped the soil near the tree and Simard to agree on the terms of the acquisition. On January 1,1947, Sullivan was replaced as Town Counsel, on July 27,1964, vandals cut off the trees branches and all but 6 ft of its trunk using hacksaws.
As of August 2002, it was surrounded by a chain-link fence, according to a 2007 article in the Danvers Herald, the Endicott Pear Tree holds a special place in the hearts of many Danversites. In 2004, the Danvers Preservation Commission sought to have the featured on a stamp of the United States Postal Service. Lucy Larcom composed a poem, titled The Governors Tree, about the Endicott Pear Tree in 1890 for Arbor Day
In 1955 the variety was brought back to Canada, where the George clonal variety is commonly used. Baco noir was the target of a program in Canada in the early 1980s. Oregons first Baco Noir vines were imported by Philippe Girardet in 1971 for his winery located in the Umpqua Valley and this variety is grown in certain parts of Colorado as vineyard area expands beyond the traditional AVAs of Colorado and across the Front Range
Pickled herring, known as bismarck herring, is a delicacy in Europe, and has become a part of Baltic, Dutch, Czech, Eastern Slavic and Ashkenazi Jewish cuisine. Most cured herring uses a two-step curing process, herring is cured with salt to extract water. The second stage involves removing the salt and adding flavorings, typically a vinegar, sugar solution to which such as peppercorn, bay leaves. In recent years, other flavors have added, due to foreign influences. However, the tradition is strong in Denmark, Finland, The Netherlands, onion, sherry and dill are some of the traditional flavourings. Pickled herrings have been a staple in Northern Europe since Medieval times, being a way to store and transport fish, the herrings would be prepared, packed in barrels for storage or transportation. This dish is common at Christmas and Midsummer, where it is eaten with akvavit. In the 19th century, people in Berlin developed a special treat known in English as soused herring or rollmops, rollmops are pickled herring fillets rolled into a cylindrical shape around a piece of pickled gherkin or an onion.
The word is borrowed from the German, brined herring is common in Ashkenazi Jewish cuisine, perhaps best known for vorschmack salad known in English simply as chopped herring and as schmaltz herring in Yiddish. In Israel it is called as dag maluach which means salted fish. Pickled herring can be found in the cuisine of Hokkaidō in Japan, in Nova Scotia, a province of Canada, pickled herring is called solomon gundy and is quite popular. Not to be confused with the Jamaican term for a pickled fish pâté and it is rich in tyramine and thus should be avoided in the diet of people being treated with an antidepressant monoamine oxidase inhibitor. Pickled herring is one of the best sources of natural vitamin D3 and it is an excellent source of selenium and vitamin B12. 100 grams may provide 680 IU of vitamin D or 170% of the DV, as well as 84% of the DV for selenium, pickled herring is one of the twelve dishes traditionally served at Christmas Eve in Poland and Ukraine. Herring is enjoyed as a special Shabbos food by Ashkenazi Jews worldwide and it is a staple at Kiddushes and social gatherings.
Many kosher establishments have begun to formulate new fusion-style herring dishes such as Oneg-Shabbos herring, younger herring consumers look for new and interesting styles, besides the simple pickled herring with onions. Herring is typically served on such as kichel or Tam Tams
The dish was first popularized in New York City. Many variations on the recipe are served. There are conflicting accounts as to the origin of Eggs Benedict, delmonicos in lower Manhattan claims on its menu that Eggs Benedict was first created in our ovens in 1860. One of its former chefs, Charles Ranhofer, published the recipe for Eggs à la Benedick in 1894, claim to the creation of Eggs Benedict was circuitously made by Edward P. Montgomery on behalf of Commodore E. C, in 1967 Montgomery wrote a letter to The New York Times food columnist Craig Claiborne which included a recipe he claimed to have received through his uncle, a friend of the commodore. Several variations of Eggs Benedict exist, Eggs Blackstone substitutes streaky bacon for the ham and adds a tomato slice. Eggs Blanchard substitutes Béchamel sauce for Hollandaise, Eggs Florentine substitutes spinach for the ham or adds it underneath. Older versions of eggs Florentine add spinach to poached or shirred eggs, Eggs Mornay substitutes Mornay sauce for the Hollandaise.
Eggs Trivette adds Creole mustard to the Hollandaise and adds a topping of Crayfish, Eggs Atlantic, Eggs Hemingway, or Eggs Copenhagen substitutes salmon or smoked salmon for the ham. This is a variation found in Australia, New Zealand, Canada. This is known as Eggs Benjamin in some restaurants in Canada, huevos Benedictos substitutes sliced avocado and/or Mexican chorizo for the ham, and is topped with both a salsa and hollandaise sauce. Eggs Hussarde substitutes Holland rusks for the English muffin and adds Bordelaise sauce, Irish Benedict replaces the ham with corned beef or Irish bacon. Dutch Benedict replaces the ham or bacon with scrapple, popular in the eastern region of Pennsylvania. Eggs Hebridean replaces the ham with black pudding, often from Stornoway, Eggs Cochon, a variation from New Orleans restaurants which replaces the ham with pork debris and the English muffin with a large buttermilk biscuit. Page on origin of the dish with a recipe “Was He the Eggman. ”An account in The New York Times about Lemuel Benedict and the efforts of Jack Benedict, article includes link to an audio slide show
Bloody Mary (cocktail)
The Bloody Marys origin is unclear, and there are multiple conflicting claims of who invented the Bloody Mary. Fernand Petiot claimed to have invented the Bloody Mary in 1921 and he was working at the New York Bar in Paris at the time, which became Harrys New York Bar, a frequent Paris hangout for Ernest Hemingway and other American expatriates. Harrys Bar claims to have created numerous other classic cocktails, including the White Lady and the Side Car. James Rollins writes in the Whats True, Whats Not section of his Sigma Force novel 6.5, New Yorks 21 Club has two claims associated with it. One is that it was invented in the 1930s by a bartender named Henry Zbikiewicz, another attributes its invention to the comedian George Jessel, who frequented the 21 Club. In 1939, Lucius Beebe printed in his gossip column This New York one of the earliest U. S. Jessel said he created it, but it was really nothing but vodka and tomato juice when I took it over. We serve a hundred to a hundred and fifty Bloody Marys a day here in the King Cole Room and in the other restaurants and the banquet rooms.
The cocktail was claimed as a new cocktail under the name Red Hammer in Life magazine in 1942, consisting of tomato juice and lemon juice. Less than a in the same magazine, an advertisement for Frenchs worcestershire sauce suggested that it be added to a virgin Tomato Juice Cocktail along with tomato juice, salt. The addition of salt to the beverage was suggested that same year in a story in Hearsts International Combined with Cosmopolitan. Some drink aficionados believe the inspiration for the name was Hollywood star Mary Pickford, others trace the name to a waitress named Mary who worked at a Chicago bar called the Bucket of Blood. In the United States, the Bloody Mary is a common Hair of the dog drink, reputed to cure hangovers with its combination of a vegetable base, salt. Most medical advice suggests that the alcohol only numbs the discomfort, and only rest, nonetheless, devotees of the concoction likely enjoy some genuine hangover relief due to the placebo effect. Its reputation as a restorative beverage contributes to the popularity of the Bloody Mary in the morning and early afternoon, the drink is traditionally served over ice in a tall glass, such as a highball, flared pint or hurricane glass.
The two critical ingredients and tomato juice, are simple, the drink almost never consists of these two ingredients alone. A common garnish is a stalk when served in a tall glass, other common garnishes include olives, cheese cubes, a dill pickle spear, lemon wedges, dried sausage. There is an amount of variation available in the drinks construction and presentation including the use of different base spirits like bourbon, tequila. The drink itself can be served in any of a variety of glasses, from wine glasses to schooners or beer steins and it is a tradition in the upper Midwest, particularly in Wisconsin, to serve a Bloody Mary with a small beer chaser