1.
Bananas Foster
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Bananas Foster is a dessert made from bananas and vanilla ice cream, with a sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur. The butter, sugar and bananas are cooked, and then alcohol is added and ignited, the bananas and sauce are then served over the ice cream. Popular toppings also 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
2.
Quail
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Quail is a collective name for several genera of mid-sized birds generally placed in the order Galliformes. Old World quail are placed in the family Phasianidae, and New World quail are placed in the family Odontophoridae, the species of buttonquail are named for their superficial resemblance to quail, and form the family Turnicidae in the order Charadriiformes. The king quail, an Old World quail, often is sold in the pet trade, in 2007,40 million quail were produced in the U. S. The collective noun for a group of quail is a flock, covey or bevy
3.
Cognac
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Cognac, named after the town of Cognac, France, is a variety of brandy. It is produced in the region surrounding the town from which it takes its name, in the French Departements of Charente. For a brandy to bear the name Cognac, an Appellation dorigine contrôlée, in particular, it must be made from specified grapes, of which Ugni blanc, known locally as Saint-Emilion, is the one most widely used. The brandy must be distilled in copper pot stills and aged at least two years in French oak barrels from Limousin or Tronçais. Cognac matures in the way as whiskies and wine when aged in barrels. The six zones are, Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bon Bois, a blend of Grande and Petite Champagne Cognacs, with at least half coming from Grande Champagne, is known as Fine Champagne. Cognac is a type of brandy and, after the distillation and it is produced by doubly distilling white wines produced in any of the designated growing regions. The white wine used in making cognac is very dry, acidic, though it has been characterized as virtually undrinkable, it is excellent for distillation and aging. It may be only from a strict list of grape varieties. After the grapes are pressed, the juice is left to ferment for two or three weeks, with the native, wild yeasts converting the sugar into alcohol, neither sugar nor sulfur may be added. At this point, the wine is about 7% to 8% alcohol. Distillation takes place in traditionally shaped Charentais copper stills, also known as an alembic, two distillations must be carried out, the resulting eau-de-vie is a colourless spirit of about 70% alcohol. Once distillation is complete, it must be aged in Limousin oak casks for at least two years before it can be sold to the public and it is typically put into casks at an alcohol by volume strength of about 70%. As the cognac interacts with the oak barrel and the air, because the alcohol dissipates faster than the water, the alcohol concentration drops to about 40% over time. The cognac is then transferred to large glass carboys called bonbonnes, since oak barrels stop contributing to flavor after four or five decades, longer aging periods may not be beneficial. The age of the cognac is calculated as that of the youngest component used in the blend, the blend is usually of different ages and from different local areas. This blending, or marriage, of different eaux-de-vie is important to obtain a complexity of flavours absent from an eau-de-vie from a distillery or vineyard. Each cognac house has a master taster, who is responsible for blending the spirits, so that cognac produced by a company will have a consistent house style, in this respect it is similar to the process of blending whisky or non-vintage Champagne to achieve a consistent brand flavor
4.
Ceramic glaze
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Ceramic glaze is an impervious layer or coating of a vitreous substance which has been fused to a ceramic body through firing. Glaze can serve to color, decorate or waterproof an item, glazing renders earthenware vessels suitable for holding liquids, sealing the inherent porosity of terracotta, the term we now use for basic unglazed earthenware. It also gives a tougher surface, glaze is also used on stoneware and porcelain. In addition to their functionality, glazes can form a variety of finishes, including degrees of glossy or matte finish. Glazes may also enhance the design or texture either unmodified or inscribed, carved or painted. Most pottery produced in recent centuries has been glazed, tiles are almost always glazed, and modern architectural terracotta is very often glazed architectural terra-cotta. Domestic sanitary ware is invariably glazed, as are many used in industry. The most important groups of traditional glazes, named after their main ceramic fluxing agent, are, Lead-glazed earthenware, is shiny and transparent after firing, used for about 2,000 years around the Mediterranean, in Europe and China. Tin-glazed pottery, which coats the ware with a white glaze. Known in the Ancient Near East and then important in Islamic pottery, includes faience, maiolica, majolica and Delftware. Ash glaze, important in East Asia, simply made from wood or plant ash, modern materials technology has invented new vitreous glazes that do not fall into these traditional categories. Glazes need to include a ceramic flux which functions by promoting partial liquefaction in the clay bodies, fluxes lower the high melting point of the glass formers silica, and sometimes boron trioxide. These glass former may be included in the materials, or may be drawn from the clay beneath. Raw materials of ceramic glazes generally include silica, which will be the glass former. Various metal oxides, such as sodium, potassium and calcium, alumina, often derived from clay, stiffens the molten glaze to prevent it from running off the piece. Colorants, such as oxide, copper carbonate or cobalt carbonate. Most commonly, glazes in aqueous suspension of various powdered minerals, other techniques include pouring the glaze over the piece, spraying it onto the piece with an airbrush or similar tool, or applying it directly with a brush or other tool. Small marks left by these spurs are sometimes visible on finished ware, decoration applied under the glaze on pottery is generally referred to as underglaze
5.
Cooking
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Cooking or cookery is the art, technology and craft of preparing food for consumption with the use of heat. The ways or types of cooking also depend on the skill, cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. Cooking can also occur through chemical reactions without the presence of heat, such as in ceviche, preparing food with heat or fire is an activity unique to humans. It may have started around 2 million years ago, though evidence for it reaches no more than 1 million years ago. The expansion of agriculture, commerce, trade and transportation between civilizations in different regions offered cooks many new ingredients, New inventions and technologies, such as the invention of pottery for holding and boiling water, expanded cooking techniques. Some modern cooks apply advanced scientific techniques to food preparation to further enhance the flavor of the dish served, phylogenetic analysis suggests that human ancestors may have invented cooking as far back as 1.8 million to 2.3 million years ago. Re-analysis of burnt bone fragments and plant ashes from the Wonderwerk Cave, there is evidence that Homo erectus was cooking their food as early as 500,000 years ago. Evidence for the use of fire by Homo erectus beginning some 400,000 years ago has wide scholarly support. Archeological evidence, from 300,000 years ago, in the form of ancient hearths, earth ovens, burnt animal bones, and flint, are found across Europe, anthropologists think that widespread cooking fires began about 250,000 years ago, when hearths started appearing. More recently, the earliest hearths have been reported to be at least 790,000 years old, in the seventeenth and eighteenth centuries, food was a classic marker of identity in Europe. In the nineteenth-century Age of Nationalism cuisine became a symbol of national identity. Communication between the Old World and the New World in the Colombian exchange influenced the history of cooking, the Industrial Revolution brought mass-production, mass-marketing and standardization of food. Factories processed, preserved, canned, and packaged a wide variety of foods, in the 1920s, freezing methods, cafeterias and fast-food establishments emerged. Along with changes in food, starting early in the 20th century, governments have issued nutrition guidelines, the 1916 Food For Young Children became the first USDA guide to give specific dietary guidelines. Updated in the 1920s, these guides gave shopping suggestions for different-sized families along with a Depression Era revision which included four cost levels, in 1943, the USDA created the Basic Seven chart to make sure that people got the recommended nutrients. It included the first-ever Recommended Daily Allowances from the National Academy of Sciences, in 1956, the Essentials of an Adequate Diet brought recommendations which cut the number of groups that American school children would learn about down to four. In 1979, a guide called Food addressed the link between too much of certain foods and chronic diseases, but added fats, oils, most ingredients in cooking are derived from living organisms. Vegetables, fruits, grains and nuts as well as herbs and spices come from plants, while meat, eggs, mushrooms and the yeast used in baking are kinds of fungi
6.
Ethanol
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Ethanol, also called alcohol, ethyl alcohol, and drinking alcohol, is the principal type of alcohol found in alcoholic beverages. It is a volatile, flammable, colorless liquid with a characteristic odor. Its chemical formula is C 2H 6O, which can be written also as CH 3-CH 2-OH or C 2H 5-OH, ethanol is mostly produced by the fermentation of sugars by yeasts, or by petrochemical processes. It is a psychoactive drug, causing a characteristic intoxication. It is widely used as a solvent, as fuel, and as a feedstock for synthesis of other chemicals, the eth- prefix and the qualifier ethyl in ethyl alcohol originally come from the name ethyl assigned in 1834 to the group C 2H 5- by Justus Liebig. He coined the word from the German name Aether of the compound C 2H 5-O-C 2H5, according to the Oxford English Dictionary, Ethyl is a contraction of the Ancient Greek αἰθήρ and the Greek word ύλη. The name ethanol was coined as a result of a resolution that was adopted at the International Conference on Chemical Nomenclature that was held in April 1892 in Geneva, Switzerland. The term alcohol now refers to a class of substances in chemistry nomenclature. The Oxford English Dictionary claims that it is a loan from Arabic al-kuḥl, a powdered ore of antimony used since aniquity as a cosmetic. The use of alcohol for ethanol is modern, first recorded 1753, the systematic use in chemistry dates to 1850. Ethanol is used in medical wipes and most common antibacterial hand sanitizer gels as an antiseptic, ethanol kills organisms by denaturing their proteins and dissolving their lipids and is effective against most bacteria and fungi, and many viruses. However, ethanol is ineffective against bacterial spores, ethanol may be administered as an antidote to methanol and ethylene glycol poisoning. Ethanol, often in high concentrations, is used to dissolve many water-insoluble medications, as a central nervous system depressant, ethanol is one of the most commonly consumed psychoactive drugs. The amount of ethanol in the body is typically quantified by blood alcohol content, small doses of ethanol, in general, produce euphoria and relaxation, people experiencing these symptoms tend to become talkative and less inhibited, and may exhibit poor judgment. Ethanol is commonly consumed as a drug, especially while socializing. The largest single use of ethanol is as a fuel and fuel additive. Brazil in particular relies heavily upon the use of ethanol as an engine fuel, gasoline sold in Brazil contains at least 25% anhydrous ethanol. Hydrous ethanol can be used as fuel in more than 90% of new gasoline fueled cars sold in the country, Brazilian ethanol is produced from sugar cane and noted for high carbon sequestration
7.
Cherries jubilee
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Cherries jubilee is a dessert dish made with cherries and liqueur, which is subsequently flambéed, and commonly served as a sauce over vanilla ice cream. The recipe is generally credited to Auguste Escoffier, who prepared the dish for one of Queen Victorias Jubilee celebrations, other flambéed fruit dishes include bananas Foster, mangos diablo and pêches Louis. List of desserts List of fruit dishes Cherries Jubilee, original Escoffier receipt
8.
Coq au vin
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Coq au vin is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. A somewhat similar recipe, poulet au vin blanc, appeared in an 1864 cookbook, julia Child featured coq au vin in her breakthrough 1961 cookbook Mastering the Art of French Cooking, and she frequently prepared it on the PBS cooking show The French Chef. This exposure helped to increase the visibility and popularity of the dish in the United States, standard recipes call for red wine for braising, lardons, button mushrooms, onions, often garlic, and sometimes brandy. Recipes with vin jaune may specify morels instead of white mushrooms, the preparation is similar in many respects to beef bourguignon. The chicken is seasoned, sometimes floured, seared in fat, the usual seasonings are salt, pepper, thyme, parsley and bay leaf, usually in the form of a bouquet garni. The juices are thickened either with a roux or by adding blood at the end, fujian red wine chicken List of chicken dishes List of stews Wine sauce Coq au vin preparation video
9.
Christmas pudding
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Christmas pudding is a type of pudding traditionally served as part of the Christmas dinner in Britain, Ireland and in other countries where it has been brought by British emigrants. It has its origins in medieval England, and is known as plum pudding or just pud. Despite the name plum pudding, the pudding contains no actual plums due to the use of the word plums as a term for raisins. The pudding is composed of dried fruits held together by egg and suet, sometimes moistened by treacle or molasses and flavoured with cinnamon, nutmeg, cloves, ginger. The pudding is usually aged for a month or more, or even a year, many households have their own recipe for Christmas pudding, some handed down through families for generations. It is very dark in appearance — effectively black — as a result of the sugars and black treacle in most recipes. The mixture can be moistened with the juice of fruits, brandy. Prior to the 19th century, the English Christmas pudding was boiled in a pudding cloth, and often represented as round. The new Victorian era fashion involved putting the batter into a basin and then steaming it, followed by unwrapping the pudding, placing it on a platter, initial cooking usually involves steaming for many hours. To serve, the pudding is reheated by steaming once more and it can be eaten with hard sauce, brandy butter, rum butter, cream, lemon cream, ice cream, custard, or sweetened béchamel, and is sometimes sprinkled with caster sugar. Given the scarce resources available to poorer households during the Depression this recipe uses cold tea for flavouring instead of brandy and this recipe is not as heavy as a traditional plum pudding and it is still being cooked by Australian families. Many families now buy their puddings readymade from shops and they can be reheated in an oven with a much shorter cooking time. However, recipes for plum puddings appear mainly, if not entirely, in the 17th century and this led to the custom of preparing Christmas puddings on that day which became known as Stir-up Sunday. Puddings possible ancestors include savoury puddings such as those in Harleian MS279, crustades, malaches whyte, creme boiled, various ingredients and methods of these older recipes appear in early plum puddings. One of the earliest plum pudding recipes is given by Mary Kettilby in her 1714 book A Collection of above Three Hundred Receipts in Cookery, Physick and Surgery. There is a popular and wholly unsubstantiated myth that in 1714, as techniques for meat preserving improved in the 18th century, the savoury element of both the mince pie and the plum pottage diminished as the sweet content increased. People began adding dried fruit and sugar, the mince pie kept its name, though the pottage was increasingly referred to as plum pudding. Although the latter was always a celebratory dish it was eaten at the Harvest festival
10.
Charles Dickens
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Charles John Huffam Dickens was an English writer and social critic. He created some of the worlds best-known fictional characters and is regarded by many as the greatest novelist of the Victorian era and his works enjoyed unprecedented popularity during his lifetime, and by the twentieth century critics and scholars had recognised him as a literary genius. His novels and short stories enjoy lasting popularity, born in Portsmouth, Dickens left school to work in a factory when his father was incarcerated in a debtors prison. Dickenss literary success began with the 1836 serial publication of The Pickwick Papers, within a few years he had become an international literary celebrity, famous for his humour, satire, and keen observation of character and society. His novels, most published in monthly or weekly instalments, pioneered the publication of narrative fiction. The instalment format allowed Dickens to evaluate his audiences reaction, and he modified his plot. For example, when his wifes chiropodist expressed distress at the way Miss Mowcher in David Copperfield seemed to reflect her disabilities and his plots were carefully constructed, and he often wove elements from topical events into his narratives. Masses of the poor chipped in hapennies to have each new monthly episode read to them, opening up. Dickens was regarded as the literary colossus of his age and his 1843 novella, A Christmas Carol, remains popular and continues to inspire adaptations in every artistic genre. Oliver Twist and Great Expectations are also adapted, and, like many of his novels. His 1859 novel, A Tale of Two Cities, set in London, Dickens has been praised by fellow writers—from Leo Tolstoy to George Orwell and G. K. Chesterton—for his realism, comedy, prose style, unique characterisations, and social criticism. On the other hand, Oscar Wilde, Henry James, and Virginia Woolf complained of a lack of depth, loose writing. The term Dickensian is used to something that is reminiscent of Dickens and his writings. Charles John Huffam Dickens was born on 7 February 1812, at 1 Mile End Terrace, Landport in Portsea Island and his father was a clerk in the Navy Pay Office and was temporarily stationed in the district. He asked Christopher Huffam, rigger to His Majestys Navy, gentleman, Huffam is thought to be the inspiration for Paul Dombey, the owner of a shipping company in Dickenss eponymous Dombey and Son. In January 1815 John Dickens was called back to London, when Charles was four, they relocated to Sheerness, and thence to Chatham, Kent, where he spent his formative years until the age of 11. His early life seems to have been idyllic, though he himself a very small. Charles spent time outdoors but also read voraciously, including the novels of Tobias Smollett and Henry Fielding, as well as Robinson Crusoe
11.
Omelette
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In cuisine, an omelette or omelet is a dish made from beaten eggs quickly fried with butter or oil in a frying pan. It is quite common for the omelette to be folded around a filling such as cheese, chives, vegetables, meat, whole eggs or sometimes only egg whites are beaten with a small amount of milk or cream, or even water. The fluffy omelette is a version of an ancient food. According to Alan Davidson, the French word omelette came into use during the mid-16th century, rabelais mentions an homelaicte doeufs, Olivier de Serres an amelette, François Pierre La Varennes Le cuisinier françois has aumelette, and the modern omelette appears in Cuisine bourgoise. Napoleon feasted on a prepared by a local innkeeper. He then ordered the townspeople to gather all the eggs in the village, in turn, that record was surpassed on August 11,2012, by an omelette cooked by the Ferreira do Zêzere City Council in Santarém, Portugal. This record-breaking omelette weighed 6,466 kg, and required 145,000 eggs, nargesi or Spinach Omelette, an Iranian dish, is made with fried onions and spinach, and is spiced with salt, garlic, and pepper. Khagineh, an Iranian omelette, is made of egg beaten with sugar, in Iran, beaten eggs are quickly cooked with butter or oil in a frying pan. Baghala ghatogh, an Iranian dish made with Baghalas, dill, eggs, a Chinese omelette can be egg foo yung or an oyster omelette. A Denver omelette, also known as a Southwest omelette or Western omelette, is a filled with diced ham, onions. Often served in the Southwestern United States, this omelette sometimes has a topping of cheese, a Hangtown fry, containing bacon and breaded oysters, is an unusual omelette that originated in Placerville, California, during the gold rush. An egg white omelette is a variation which omits the yolks to remove fat and cholesterol, the French omelette is smoothly and briskly cooked in an extremely hot pan specially made for the purpose. The technique relies on clarified butter in relatively great ratio to the eggs, good with just salt and pepper, this omelette is often flavored with tomato and finely chopped herbs or chopped onions. They can be rolled out in a design or just simply slid out of the pan directly into a plate and. In France, omelettes are often made With cheese, a Greek omeleta consists of pan-fried or sautéed vegetables, pastas, or leftovers over which beaten eggs are poured to act as a binder. It is then cooked with a plate over the top, flipped onto the plate, unlike many of the other omelette styles, the Greek omeleta is more often used to showcase leftovers or fresh ingredients rather than to emphasise the eggs. A frittata is a kind of open-faced Italian omelette that can contain cheese, vegetables, except for the cooking oil, all ingredients are fully mixed with the eggs before cooking starts. An Indian omelette, often called a Masala omelette, is made with the addition of spices
12.
Rum
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Rum is a distilled alcoholic beverage made from sugarcane byproducts, such as molasses, or directly from sugarcane juice, by a process of fermentation and distillation. The distillate, a liquid, is then usually aged in oak barrels. The majority of the rum production occurs in the Caribbean. Rums are produced in various grades, light rums are commonly used in cocktails, whereas golden and dark rums were typically consumed straight or neat, on the rocks, or used for cooking, but are now commonly consumed with mixers. Premium rums are also available, made to be consumed straight or iced. Rum plays a part in the culture of most islands of the West Indies as well as in The Maritimes and this beverage has famous associations with the Royal Navy and piracy. Rum has also served as a medium of economic exchange, used to help fund enterprises such as slavery, organized crime. The origin of the rum is generally unclear. In an 1824 essay about the origin, Samuel Morewood. He wrote, As spirits, extracted from molasses, could not well be ranked under the name whiskey, brandy, or arrack, it would be called rum, given the harsh taste of early rum, this is unlikely. Morewood later suggested another possibility, that it was taken from the last syllable of the Latin word for sugar, saccharum, other etymologists have mentioned the Romani word rum, meaning strong or potent. These words have been linked to the ramboozle and rumfustian, both popular British drinks in the mid-17th century, however, neither was made with rum, but rather eggs, ale, wine, sugar, and various spices. The most probable origin is as a version of rumbullion or rumbustion. Both words surfaced in English about the time as rum did. This is a far more convincing explanation, and brings the image of men fighting in entanglements at island tippling houses. Another claim is the name is from the large drinking glasses used by Dutch seamen known as rummers, from the Dutch word roemer, other options include contractions of the words iterum, Latin for again, a second time, or arôme, French for aroma. A short time later in May 1657, the General Court of Massachusetts also decided to make illegal the sale of strong liquor whether knowne by the name of rumme, strong water, wine, brandy, etc. In current usage, the used for a rum is often based on its place of origin
13.
Kirsch
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A kirschwasser or kirsch is a clear, colorless fruit brandy traditionally made from double distillation of morello cherries, a dark-colored cultivar of the sour cherry. However, it is now made from other kinds of cherries. Unlike cherry liqueurs and so-called “cherry brandies”, kirschwasser is not sweet, the best kirschwassers have a refined taste with subtle flavors of cherry and a slight bitter-almond taste that derives from the stones. It is traditionally served cold in a small glass and is taken as an apéritif. However, people in the German-speaking region where kirschwasser originated usually serve it after dinner, kirschwasser is used in some cocktails, such as the Ladyfinger and the Florida. High-quality kirschwasser may be served at room temperature, warmed by the hands as with brandy, because morellos were originally grown in the Black Forest regions of Germany, kirschwasser is believed to have originated there. Kirschwasser is colourless because it is not aged in wood or is aged in barrels made of ash. It may have aged in paraffin-lined wood barrels or in earthenware vessels. In France and in English-speaking countries, clear fruit brandies are known as eaux de vie, the European Union sets a minimum of 37. 5% ABV for products of this kind, kirschwasser typically has an alcohol content of 40%–50% ABV. About 10 kilograms of cherries go into the making of a 750 ml bottle of kirschwasser, kirsch is sometimes used in Swiss fondue and in some cakes, such as the Zuger Kirschtorte. It is also used in the dessert cherries jubilee. It is used in traditional German Schwarzwälder Kirschtorte and in other cakes—for example in Gugelhupf cake, kirsch can also be used in the filling of chocolates. A typical kirsch chocolate consists of no more than one milliliter of kirsch, the hard sugar acts as an impermeable casing for the liquid content and also compensates for the lack of sweetness that is typical of kirsch. Swiss chocolatiers Lindt & Sprüngli and Camille Bloch, among others, manufacture these kirsch chocolates
14.
Alexis Soyer
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Alexis Bénoit Soyer was a French celebrity chef who became the most celebrated cook in Victorian England. He also tried to alleviate suffering of the Irish poor in the Great Irish Famine and he worked to improve the food provided to British soldiers in the Crimean War. A variant of the field stove he invented at that time, known as the Soyer stove, Alexis Benoist Soyer was born at Meaux-en-Brie in France. His father had jobs, one of them as a grocer. At the age of nine he was sent by his parents to the church as they had decided on his becoming a priest. Soyer resented the career chosen for him and contrived his dismissal whereupon a year later, in 1821. He became an apprentice at the Grignon restaurant in Paris, later, in 1826 he moved to Boulevard des Italiens restaurant, where he became a chief cook. By 1830, Soyer was a cook to Prince Polignac. On 26 July 1830, while assisting in the kitchens of Prince Jules de Polignac, armed supporters of “Les Trois Glorieuses” burst in and shot two of the staff. Soyer escaped then fled to England where he joined the London household of Prince Adolphus, Duke of Cambridge and his wife, Elizabeth Emma Jones, achieved considerable popularity as a painter, chiefly of portraits. She was one of the youngest persons to exhibit at the Royal Academy, in 1823, at the age of 10 and her portrait of Soyer was engraved by Henry Bryan Hall. She died in 1842 following complications suffered in a premature childbirth brought on by a thunderstorm, distraught, Soyer erected a monument to her at Kensal Green Cemetery, London. Soyer died on 5 August 1858, at the time of his death, he was designing a mobile cooking carriage for the British Army. On 11 August, he was buried beside his wife in Kensal Green Cemetery, in 1837 Soyer became chef de cuisine at the Reform Club in London. He designed the kitchens with Charles Barry at the newly built Club and he instituted many innovations, including cooking with gas, refrigerators cooled by cold water, and ovens with adjustable temperatures. His kitchens were so famous that they were opened for conducted tours, when Queen Victoria was crowned on 28 June 1838, he prepared a breakfast for 2,000 people at the Club. Soyers eponymous Lamb Cutlets Reform are still on the Club menu, Soyers Sultanas Sauce was marketed for him through Crosse & Blackwell in an exotic bottle with a label featuring Soyer himself, unmistakable in his trademark cocked hat. At the same time Soyer was a social progressive, during the Great Irish Famine in April 1847, he invented a soup kitchen and was asked by the Government to go to Ireland to implement his idea
15.
Distilled beverage
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This process purifies it and removes diluting components like water, for the purpose of increasing its proportion of alcohol content. As distilled beverages contain more alcohol, they are considered harder – in North America, as examples, this term does not include beverages such as beer, wine, sake, and cider, as they are fermented but not distilled. These all have relatively low alcohol content, typically less than 15%, brandy is a spirit produced by the distillation of wine, and has an ABV of over 35%. Other examples of distilled beverages include bourbon, vodka, gin, rum, tequila, mezcal, whisky, scotch, the term spirit refers to a distilled beverage that contains no added sugar and has at least 20% alcohol by volume. Distilled beverages bottled with added sugar and added flavorings, such as Grand Marnier, Frangelico, Distilled beverages generally have an alcohol concentration higher than 30%. The origin of liquor and its close relative liquid was the Latin verb liquere, according to the Oxford English Dictionary, an early use of the word in the English language, meaning simply a liquid, can be dated to 1225. The first use the OED mentions of its meaning a liquid for drinking occurred in the 14th century and its use as a term for an intoxicating alcoholic drink appeared in the 16th century. The term spirit in reference to alcohol stems from Middle Eastern alchemy and these alchemists were more concerned with medical elixirs than with transmuting lead into gold. The vapor given off and collected during a process was called a spirit of the original material. Distilled water was described in the 2nd century AD by Alexander of Aphrodisias, the Alexandrians were using a distillation alembic or still device in the 3rd century AD. The medieval Arabs learned the process from the Alexandrians and used it extensively. Freeze distillation involves freezing the alcoholic beverage and then removing the ice, the freezing technique had limitations in geography and implementation limiting how widely this method was put to use. The earliest evidence of distillation of alcohol comes from the School of Salerno in southern Italy during the 12th century. Again, the Chinese may not have been far behind, with evidence indicating the practice of distillation began during the 12th century Jin or Southern Song dynasties. A still has been found at a site in Qinglong, Hebei. Fractional distillation was developed by Taddeo Alderotti in the 13th century, the production method was written in code, suggesting that it was being kept secret. In 1437, burned water was mentioned in the records of the County of Katzenelnbogen in Germany and it was served in a tall, narrow glass called a Goderulffe. Claims upon the origin of specific beverages are controversial, often invoking national pride, but they are plausible after the 12th century AD and these spirits would have had a much lower alcohol content than the alchemists pure distillations, and they were likely first thought of as medicinal elixirs
16.
Alcohol proof
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Alcohol proof is a measure of the content of ethanol in an alcoholic beverage. The term was used in the United Kingdom and was equal to about 1.75 times the alcohol by volume. The UK now uses the ABV standard instead of alcohol proof, in the United States, alcohol proof is defined as twice the percentage of ABV. The measurement of alcohol content and the statement of content on bottles of alcoholic beverages is regulated by law in many countries, the term proof dates back to 16th century England, when spirits were taxed at different rates depending on their alcohol content. Spirits were tested by soaking a pellet of gunpowder in them, if the gunpowder could still burn, the spirits were rated above proof and taxed at a higher rate. As gunpowder would not burn if soaked in rum that contained less than 57. 15% ABV, the gunpowder test was officially replaced by a specific-gravity test in 1816. From the 18th century until 1 January 1980, the UK measured alcohol content by proof spirit, defined as spirit with a gravity of 12⁄13 that of water, or 923 kg/m3, the value 57. 15% is very close to the fraction 4⁄7 =0.5714. Thus, the amounts to declaring that 100° proof spirit has an ABV of 4⁄7. From this, it follows that to convert the ABV to degrees proof, thus pure, 100% alcohol will have 100× = 175° proof, and a spirit containing 40% ABV will have 40× = 70° proof. The proof system in the United States was established around 1848 and was based on percent alcohol rather than specific gravity, 50% alcohol was defined as 100 proof. The use of proof as a measure of alcohol content is now mostly historical, today, liquor is sold in most locations with labels that state its alcohol content as its percentage of alcohol by volume. The European Union follows recommendations of the International Organization of Legal Metrology, oIMLs International Recommendation No.22 provides standards for measuring alcohol strength by volume and by mass. The document does not address alcohol proof or the labeling of bottles, since 1 January 1980, the United Kingdom has used the ABV standard to measure alcohol content, as prescribed by the European Union. The OIML system measures alcohol strength as a percentage of alcohol by volume at a temperature of 20 °C and it replaced the Sikes system of measuring the proof strength of spirits, which had been used in Britain for over 160 years. Britain, which used to use the Sikes scale to display proof and this scale, for all intents and purposes the same as the Gay-Lussac scale previously used by much of mainland Europe, was adopted by all the countries in the European Community in 1980. Using the OIML scale or the Gay-Lussac scale is essentially the same as measuring alcohol by volume except that the figures are expressed in degrees, in the United States, alcohol content is measured in terms of the percentage of alcohol by volume. The Code of Federal Regulations requires that liquor labels must state the percentage of ABV, the regulation permits, but does not require, a statement of the proof provided that it is printed close to the ABV number. For bottled spirits over 100 mL containing no solids, actual alcohol content is allowed to vary within 0. 15% of ABV stated on the label, alcohol proof in the United States is defined as twice the percentage of alcohol by volume
17.
Cinnamon
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Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used in sweet and savoury foods. The term cinnamon also refers to its mid-brown colour, Cinnamon is the name for perhaps a dozen species of trees and the commercial spice products that some of them produce. All are members of the genus Cinnamomum in the family Lauraceae, only a few Cinnamomum species are grown commercially for spice. The English word cinnamon, attested in English since the 15th century, derives from the Greek κιννάμωμον kinnámōmon, via Latin, the Greek was borrowed from a Phoenician word, which was similar to the related Hebrew qinnamon. The name cassia, first recorded in English around AD1000, was borrowed via Latin and ultimately derives from Hebrew qtsīʿāh, Cinnamon has been known from remote antiquity. It was imported to Egypt as early as 2000 BCE, the first Greek reference to kasia is found in a poem by Sappho in the seventh century BCE. According to Herodotus, both cinnamon and cassia grew in Arabia, together with incense, myrrh, and ladanum, the phoenix was reputed to build its nest from cinnamon and cassia. Herodotus mentions other writers who believed the source of cassia was the home of Dionysos, egyptian recipes for kyphi, an aromatic used for burning, included cinnamon and cassia from Hellenistic times onward. The gifts of Hellenistic rulers to temples sometimes included cassia and cinnamon, as well as incense, myrrh, Cinnamon was brought around the Arabian peninsula on rafts without rudders or sails or oars, taking advantage of the winter trade winds. Pliny also mentions cassia as a agent for wine. According to Pliny, a Roman pound of cassia, cinnamon, or serichatum cost up to 300 denarii, diocletians Edict on Maximum Prices from 301 AD gives a price of 125 denarii for a pound of cassia, while an agricultural labourer earned 25 denarii per day. Malabathrum leaves were used in cooking and for distilling an oil used in a sauce for oysters by the Roman gourmet Gaius Gavius Apicius. Malabathrum is among the spices that, according to Apicius, any good kitchen should contain, through the Middle Ages, the source of cinnamon was a mystery to the Western world. From reading Latin writers who quoted Herodotus, Europeans had learned that cinnamon came up the Red Sea to the ports of Egypt. Marco Polo avoided precision on the topic, Pliny the Elder wrote in the first century that traders had made this up to charge more, but the story remained current in Byzantium as late as 1310. The first mention that the spice grew in Sri Lanka was in Zakariya al-Qazwinis Athar al-bilad wa-akhbar al-‘ibad about 1270 and this was followed shortly thereafter by John of Montecorvino in a letter of about 1292. Indonesian rafts transported cinnamon directly from the Moluccas to East Africa, venetian traders from Italy held a monopoly on the spice trade in Europe, distributing cinnamon from Alexandria
18.
Wine
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Wine is an alcoholic beverage made from fermented grapes. These grapes are generally Vitis vinifera, or a hybrid with Vitis labrusca or Vitis rupestris, grapes are fermented without the addition of sugars, acids, enzymes, water, or other nutrients. Yeast consumes the sugar in the grapes and converts it to ethanol, different varieties of grapes and strains of yeasts produce different styles of wine. These variations result from the interactions between the biochemical development of the grape, the reactions involved in fermentation, the terroir. Many countries enact legal appellations intended to define styles and qualities of wine and these typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production. There are also made from fermenting other fruits or cereals. Wines made from other than grapes include rice wine and various fruit wines such as those made from plums or cherries. Some well known examples are hard cider from apples, perry from pears, pomegranate wine, Wine has been produced for thousands of years. The earliest known traces of wine from Georgia in Eurasia where 8000-year-old wine jars were found and in Iran with 7, the earliest known winery is the 6, 100-year-old Areni-1 winery Armenia. Wine reached the Balkans by 4500 BC and was consumed and celebrated in ancient Greece, Thrace, throughout history, wine has been consumed for its intoxicating effects, which are evident after the normal serving size of five ounces. Wine has long played an important role in religion, the earliest chemically attested grape wine was discovered at Hajji Firuz in the northwestern Zagros Mountains dating back to 5400 BC. The earliest evidence of a fermented drink was found in Georgia, where wine residue inside ceramic jars dates from 6000 BC. The earliest evidence of a production facility is the Areni-1 winery in Armenia and is at least 6100 years old, presumably. A2003 report by archaeologists indicates a possibility that grapes were mixed with rice to produce mixed fermented beverages in China in the years of the seventh millennium BC. Pottery jars from the Neolithic site of Jiahu, Henan, contained traces of tartaric acid, however, other fruits indigenous to the region, such as hawthorn, cannot be ruled out. The spread of wine culture westwards was most probably due to the Phoenicians who spread outward from a base of city-states along the Lebanese, Syrian, the wines of Byblos were exported to Egypt during the Old Kingdom and then throughout the Mediterranean. Evidence includes two Phoenician shipwrecks from 750 BC discovered by Robert Ballard, whose cargo of wine was still intact. As the first great traders in wine, the Phoenicians seem to have protected it from oxidation with a layer of oil, followed by a seal of pinewood and resin
19.
Beer
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Beer is the worlds oldest and most widely consumed alcoholic drink, it is the third most popular drink overall, after water and tea. Most beer is flavoured with hops, which add bitterness and act as a natural preservative, the fermentation process causes a natural carbonation effect, although this is often removed during processing, and replaced with forced carbonation. Beer is sold in bottles and cans, it may also be available on draught, particularly in pubs, the brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries. The strength of beer is usually around 4% to 6% alcohol by volume, archaeologists speculate that beer was instrumental in the formation of civilisations. Approximately 5000 years ago, workers in the city of Uruk were paid by their employers in beer, the earliest known chemical evidence of barley beer dates to circa 3500–3100 BC from the site of Godin Tepe in the Zagros Mountains of western Iran. The Ebla tablets, discovered in 1974 in Ebla, Syria, a fermented beverage using rice and fruit was made in China around 7000 BC. Unlike sake, mould was not used to saccharify the rice, almost any substance containing sugar can naturally undergo alcoholic fermentation. It is likely that many cultures, on observing that a liquid could be obtained from a source of starch. Bread and beer increased prosperity to a level that allowed time for development of other technologies, Beer was spread through Europe by Germanic and Celtic tribes as far back as 3000 BC, and it was mainly brewed on a domestic scale. The product that the early Europeans drank might not be recognised as beer by most people today, alongside the basic starch source, the early European beers might contain fruits, honey, numerous types of plants, spices and other substances such as narcotic herbs. What they did not contain was hops, as that was an addition, first mentioned in Europe around 822 by a Carolingian Abbot. Beer produced before the Industrial Revolution continued to be made and sold on a scale, although by the 7th century AD, beer was also being produced. During the Industrial Revolution, the production of beer moved from artisanal manufacture to industrial manufacture, the development of hydrometers and thermometers changed brewing by allowing the brewer more control of the process and greater knowledge of the results. Today, the industry is a global business, consisting of several dominant multinational companies. As of 2006, more than 133 billion litres, the equivalent of a cube 510 metres on a side, of beer are sold per year, the process of making beer is known as brewing. A dedicated building for the making of beer is called a brewery, a company that makes beer is called either a brewery or a brewing company. Beer made on a scale for non-commercial reasons is classified as homebrewing regardless of where it is made. Brewing beer is subject to legislation and taxation in developed countries, however, the UK government relaxed legislation in 1963, followed by Australia in 1972 and the US in 1978, allowing homebrewing to become a popular hobby
20.
Everclear (alcohol)
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Everclear is a brand name of rectified spirit sold by American company Luxco. It is made from corn and is bottled at 151-proof and 190-proof, as of 2015, sale of the latter is prohibited in Iowa, California, Florida, Maryland, Michigan, Nevada, North Carolina, and Minnesota. At least in Maryland, Luxco sells a 189 proof version of Everclear instead of the 190 proof version, Luxco also manufactures Golden Grain Alcohol as the same spirit with a different brand name. A competitor, Gem Clear, is bottled by the Quality Control Distilling Co. in Bardstown, the highest concentration of ethanol generally available for human consumption is 190 proof, which is about 92. 4% ethanol by weight. The rock band Everclear takes its name from the spirit, the Jerrod Niemann song For Everclear and the Roger Creager song The Everclear Song both refer to it. Bushwick Bill of the Geto Boys tells in his song Ever So Clear how drinking Everclear resulted in his eye being shot out, Everclear is the name of American Music Clubs fifth album, released in 1991. One receives a certificate for downing a shot of Everclear without pause, ethanol Rectified spirit Alcohol proof Distilled beverage Denatured alcohol Luxco official website Everclear information and recipes at Drinksmixer
21.
Bacardi 151
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Bacardi 151 was a brand of highly alcoholic rum made by Bacardi Limited of Hamilton, Bermuda. It is named for its alcohol proof level of 151, that is,75. 5% alcohol by volume and this is much higher than typical rum at 35%–40%. Bacardi 151 was sold in the US from 1981 until 2016, as with all high-alcohol beverages, Bacardi 151 is flammable. Bacardi 151 has multiple warnings on the label of the stating that it should not be ignited or exposed to an open flame. Bacardi 151 is typically used in drinks, such as the Hurricane and Caribou Lou. In Germany, Bacardi 151 is frequently used to prepare Feuerzangenbowle, list of Puerto Rican rums Official website
22.
Flash point
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The flash point is the lowest temperature at which vapours of a volatile material will ignite, when given an ignition source. The flash point may sometimes be confused with the autoignition temperature, the fire point is the lowest temperature at which the vapor will keep burning after being ignited and the ignition source removed. The fire point is higher than the point, because at the flash point the vapor may be reliably expected to cease burning when the ignition source is removed. The flash point is a characteristic that is used to distinguish between flammable liquids, such as petrol, and combustible liquids, such as diesel. It is also used to characterize the fire hazards of liquids, all liquids have a specific vapor pressure, which is a function of that liquids temperature and is subject to Boyles Law. As temperature increases, vapor pressure increases, as vapor pressure increases, the concentration of vapor of a flammable or combustible liquid in the air increases. Hence, temperature determines the concentration of vapor of the liquid in the air. The flash point is the lowest temperature at which there will be enough flammable vapor to induce ignition when a source is applied. There are two types of flash point measurement, open cup and closed cup. In open cup devices, the sample is contained in a cup which is heated and, at intervals. The measured flash point will vary with the height of the flame above the liquid surface and, at sufficient height. The best-known example is the Cleveland open cup, in both these types, the cups are sealed with a lid through which the ignition source can be introduced. Closed cup testers normally give lower values for the point than open cup and are a better approximation to the temperature at which the vapour pressure reaches the lower flammable limit. The flash point is an empirical measurement rather than a physical parameter. The measured value will vary with equipment and test protocol variations, including temperature ramp rate, time allowed for the sample to equilibrate, sample volume, methods for determining the flash point of a liquid are specified in many standards. For example, testing by the Pensky-Martens closed cup method is detailed in ASTM D93, IP34, ISO2719, DIN51758, JIS K2265 and AFNOR M07-019. Determination of flash point by the Small Scale closed cup method is detailed in ASTM D3828 and D3278, EN ISO3679 and 3680, cEN/TR15138 Guide to Flash Point Testing and ISO TR29662 Guidance for Flash Point Testing cover the key aspects of flash point testing. Gasoline is a used in a spark-ignition engine
23.
Vapor pressure
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Vapor pressure or equilibrium vapor pressure is defined as the pressure exerted by a vapor in thermodynamic equilibrium with its condensed phases at a given temperature in a closed system. The equilibrium vapor pressure is an indication of a liquids evaporation rate and it relates to the tendency of particles to escape from the liquid. A substance with a vapor pressure at normal temperatures is often referred to as volatile. The pressure exhibited by vapor present above a surface is known as vapor pressure. As the temperature of a liquid increases, the energy of its molecules also increases. As the kinetic energy of the molecules increases, the number of molecules transitioning into a vapor also increases, the vapor pressure of any substance increases non-linearly with temperature according to the Clausius–Clapeyron relation. The atmospheric pressure boiling point of a liquid is the temperature at which the pressure equals the ambient atmospheric pressure. With any incremental increase in temperature, the vapor pressure becomes sufficient to overcome atmospheric pressure. Bubble formation deeper in the liquid requires a pressure, and therefore higher temperature. More important at shallow depths, is the temperature required to start bubble formation. The surface tension of the wall lead to an overpressure in the very small initial bubbles. Thus, thermometer calibration should not rely on the temperature in boiling water, the vapor pressure that a single component in a mixture contributes to the total pressure in the system is called partial pressure. Vapor pressure is measured in the units of pressure. The International System of Units recognizes pressure as a unit with the dimension of force per area. One pascal is one newton per square meter, experimental measurement of vapor pressure is a simple procedure for common pressures between 1 and 200 kPa. Most accurate results are obtained near the point of substances. Better accuracy is achieved when care is taken to ensure that the entire substance and this is often done, as with the use of an isoteniscope, by submerging the containment area in a liquid bath. Very low vapor pressures of solids can be measured using the Knudsen effusion cell method, the Antoine equation is a mathematical expression of the relation between the vapor pressure and the temperature of pure liquid or solid substances
24.
Maillard reaction
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The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Seared steaks, pan-fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows and it is named after French chemist Louis-Camille Maillard, who first described it in 1912 while attempting to reproduce biological protein synthesis. The reaction is a form of non-enzymatic browning which typically proceeds rapidly from around 140 to 165 °C, at higher temperatures, caramelization and subsequently pyrolysis become more pronounced. This process is accelerated in an environment, as the amino groups are deprotonated and. The type of the acid determines the resulting flavor. This reaction is the basis for many of the flavoring industrys recipes, at high temperatures, a potential carcinogen called acrylamide can be formed. In the process, hundreds of different flavor compounds are created and these compounds, in turn, break down to form yet more new flavor compounds, and so on. Each type of food has a distinctive set of flavor compounds that are formed during the Maillard reaction. It is these same compounds that flavor scientists have used over the years to make artificial flavors, in 1913 Maillard published a paper to explain what happens when amino acids react with sugars at elevated temperatures. However, it was chemist John E. Hodge, working at the U. S. Department of Agriculture in Peoria, Illinois, who published a paper in 1953 that established a mechanism for the Maillard reaction. The structurally related compound 2-acetyl-1-pyrroline has a smell, and occurs also naturally without heating and gives varieties of cooked rice. Both compounds have odor thresholds below 0.06 ng/l, caramelization is an entirely different process from Maillard browning, though the results of the two processes are sometimes similar to the naked eye. Caramelization may sometimes cause browning in the foods in which the Maillard reaction occurs. They both are promoted by heating, but the Maillard reaction involves amino acids, as discussed above, in making silage, excess heat causes the Maillard reaction to occur, which reduces the amount of energy and protein available to the animals who feed on it. Dicarbonyls react with amine to produce Strecker aldehyde through Strecker degradation, the Maillard reaction also occurs in the human body. It is a step in the formation of advanced glycation endproducts and it is tracked by measuring pentosidine. Although the Maillard reaction has been studied most extensively in foods, it has shown a correlation in numerous different diseases in the human body. In general, these diseases are due to the accumulation of AGEs on nucleic acids, proteins, though AGEs have numerous origins, they can form from the oxidation and dehydration of Amadori adducts, which themselves are products of nonenzymatic Maillard reactions
25.
Caramelization
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Caramelization is the browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color. The brown colors are produced by three groups of polymers, caramelans, caramelens, and caramelins, as the process occurs, volatile chemicals such as diacetyl are released, producing the characteristic caramel flavor. Like the Maillard reaction, caramelization is a type of non-enzymatic browning, however, unlike the Maillard reaction, caramelization is pyrolysis, as opposed to reaction with amino acids. When caramelization involves the disaccharide sucrose, it is broken down into the monosaccharides fructose and glucose, specific sugars each have their own point at which the reactions begin to proceed readily. Impurities in the sugar, such as the remaining in brown sugar. The caramelization reactions are also sensitive to the chemical environment, by controlling the level of acidity, the reaction rate can be altered. The rate of caramelization is generally lowest at near-neutral acidity, onions require 30 to 45 minutes of cooking to caramelize. Media related to caramelization at Wikimedia Commons Maillard reaction Sugar in food management
26.
Blind taste test
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In marketing, a blind taste test is often used as a tool for companies to compare their brand to another brand. For example, the Pepsi Challenge is a taste test that has been run by Pepsi since 1975. Additionally, taste tests are used as a tool by companies to develop their brand or new products. Blind taste tests are ideal for such as food or wine that are consumed directly. Researchers use blind taste tests to obtain information about customers perceptions and this means that any bias, preconceived ideas about a particular brand or food, is eliminated. The people taking the test will also be unaware of any changes done to the product, in the famous Pepsi Challenge, they got people to take a sip from two different unlabelled glasses, not knowing which was Coke and which was Pepsi. The aforementioned Pepsi Challenge is an example of a blind test. In a double blind taste test, the experimenters know nothing about the participants, taste tests are commonly employed by the public television show Americas Test Kitchen and its spin-off series Cooks Country, typically administered by Jack Bishop
27.
Los Angeles Times
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The Los Angeles Times, commonly referred to as the Times or LA Times, is a paid daily newspaper published in Los Angeles, California, since 1881. It was the largest metropolitan newspaper in circulation in the United States in 2008, the Times is owned by tronc. The Times was first published on December 4,1881, as the Los Angeles Daily Times under the direction of Nathan Cole Jr. and it was first printed at the Mirror printing plant, owned by Jesse Yarnell and T. J. Unable to pay the bill, Cole and Gardiner turned the paper over to the Mirror Company. Mathes had joined the firm, and it was at his insistence that the Times continued publication, in July 1882, Harrison Gray Otis moved from Santa Barbara to become the papers editor. Otis made the Times a financial success, in an era where newspapers were driven by party politics, the Times was directed at Republican readers. As was typical of newspapers of the time, the Times would sit on stories for several days, historian Kevin Starr wrote that Otis was a businessman capable of manipulating the entire apparatus of politics and public opinion for his own enrichment. Otiss editorial policy was based on civic boosterism, extolling the virtues of Los Angeles, the efforts of the Times to fight local unions led to the October 1,1910 bombing of its headquarters, killing twenty-one people. Two union leaders, James and Joseph McNamara, were charged, the American Federation of Labor hired noted trial attorney Clarence Darrow to represent the brothers, who eventually pleaded guilty. Upon Otiss death in 1917, his son-in-law, Harry Chandler, Harry Chandler was succeeded in 1944 by his son, Norman Chandler, who ran the paper during the rapid growth of post-war Los Angeles. Family members are buried at the Hollywood Forever Cemetery near Paramount Studios, the site also includes a memorial to the Times Building bombing victims. The fourth generation of family publishers, Otis Chandler, held that position from 1960 to 1980, Otis Chandler sought legitimacy and recognition for his familys paper, often forgotten in the power centers of the Northeastern United States due to its geographic and cultural distance. He sought to remake the paper in the model of the nations most respected newspapers, notably The New York Times, believing that the newsroom was the heartbeat of the business, Otis Chandler increased the size and pay of the reporting staff and expanded its national and international reporting. In 1962, the paper joined with the Washington Post to form the Los Angeles Times-Washington Post News Service to syndicate articles from both papers for news organizations. During the 1960s, the paper won four Pulitzer Prizes, more than its previous nine decades combined, eventually the coupon-clipping branches realized that they could make more money investing in something other than newspapers. Under their pressure the companies went public, or split apart, thats the pattern followed over more than a century by the Los Angeles Times under the Chandler family. The papers early history and subsequent transformation was chronicled in an unauthorized history Thinking Big and it has also been the whole or partial subject of nearly thirty dissertations in communications or social science in the past four decades. In 2000, the Tribune Company acquired the Times, placing the paper in co-ownership with then-WB -affiliated KTLA, which Tribune acquired in 1985
28.
Simmering
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Simmering is a food preparation technique in which foods are cooked in hot liquids kept just below the boiling point of water, but higher than poaching temperature. To keep a pot simmering, one brings it to a boil and then reduces the heat to a point where the formation of bubbles has almost ceased, simmering ensures gentler treatment than boiling to prevent food from toughening and/or breaking up. Simmering is usually a rapid and efficient method of cooking, food that has simmered in milk or cream instead of water is sometimes referred to as creamed. The appropriate simmering temperature is a topic of debate among chefs, in Japanese cuisine, simmering is considered one of the four essential cooking techniques. Food prepared in a crockpot is simmered, examples include stews, chili, soups, etc. Bulgarian traditional food, especially meat dishes are often simmered for extended periods of time. Examples include stews, soups, Vanyas, etc, in traditional Dutch and Flemish cuisine, less tender cuts of beef are simmered for several hours to obtain Carbonade flamande. Traditionally a small flame is used, fed by burning oil, on modern stoves, the source of heat is put very low, or a simmering plate is used to diminish the heat. Usually a cast iron pan is used with a thick bottom, the meat is ready if it can be easily torn apart into threads. Some modern gas ranges are equipped with a burner, with such burners usually located at the rear of the range. Many electric ranges have a simmer setting
29.
Baked Alaska
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Baked Alaska is a dessert food consisting of ice cream and cake topped with browned meringue. However, no account exists of this fact, and the name would not be used until some years after the Alaska Purchase. Ranhofer himself called the dish an Alaska, Florida in 1894, the dish is also known as an omelette à la norvégienne or Norwegian omelette, which similarly refers to the cold climate of Norway. Other names for the dish are glace au four and omelette surprise, a similar dessert in Hong Kong is known as flame on the iceberg. The dish is made of ice cream placed in a pie dish lined with slices of cake or Christmas pudding. The entire dessert is then placed in a hot oven for a brief time, long enough to firm. The meringue is a thermal insulator, and the short cooking time prevents the heat from getting through to the ice cream. The process for making baked Alaska was simplified in 1974 by Jacqueline Halliday Diaz, a variation called bombe Alaska calls for some dark rum to be splashed over the baked Alaska. The whole dessert is flambéed while being served, flame On the Iceberg is a popular dessert in Hong Kong that is similar to baked Alaska. The dessert is a ball in the middle of a sponge cake. Whisky and syrup are poured over the top and the ball set alight before serving, decades ago, the delicacy was served only in high-end hotels, but today it is commonly served in many Western restaurants and even in some cha chaan teng. February 1 is supposedly Baked Alaska Day in the United States, bananas Foster Bombe glacée – similar to a baked Alaska, but typically using chocolate coating instead of meringue for the outer layer Fried ice cream List of desserts Ayto, John. An A–Z of Food and Drink, archived from the original on 19 August 2016. The dictionary definition of baked alaska at Wiktionary
30.
Steak Diane
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Steak Diane is an American dish of a pan-fried beefsteak with a sauce made from the seasoned pan juices, generally prepared in restaurants tableside, and flambéed. It was popular in the middle of the 20th century, but was considered dated by 1980, Steak Diane does not appear in the classics of French cuisine, and was probably invented in mid-20th century New York as part of the fad for tableside-flambéed dishes. By the 1940s, Steak Diane was an item on the menus of restaurants popular with Café society, including the restaurants at the Drake and Sherry-Netherland hotels. It is often attributed to Chef Beniamino Schiavon, Nino of the Drake, Steak Diane is similar to steak au poivre. The steak is either cut thinly, or pounded thin so that it will cook rapidly and it is seasoned and quickly sautéed in butter. A sauce is prepared from the pan juices, ingredients vary, they may include butter, mushrooms, mustard, shallots, cream, truffles, meat stock, A1 Steak Sauce, and Worcestershire sauce. The sauce is flambéed with brandy or Madeira and the sauce poured over the steak
31.
Gundel pancake
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A Gundel pancake is a crêpe-like variety of pancake from Hungary. The original recipe is secret, only the worldwide-known Gundel restaurant knows it, the restaurant serves 25,000 portions to their guests annually. The dessert is known in the Austrian kitchen. They recommend this pancake sometimes as Chocolate-walnut palatschinke or Walnut-palatschinke in Austria and it is usually served with whipped cream and normally doesnt contain raisins. The Hotel Sacher presents it based on the prescription, with caramelized walnut. Palatschinke List of pancakes Gundel, Karoly
32.
Flaming beverage
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Flaming beverages include cocktails and other mixed drinks that contain flammable, high-proof alcohol, which is ignited prior to consumption. The alcohol may be a part of the drink, or it may be floated as a thin layer across the top of the drink. The flames are mostly for dramatic flair, however, in combination with certain ingredients, the flavor of the drink is altered. Some flavors are enhanced, and it may impart a flavor to some drinks. Combining fire with alcohol can be dangerous, proper precautions must be taken to ensure the safety of both the bartender and the patrons drinking the beverage. The drink should not be consumed while the flames are still burning, the drinkware may become quite hot to hold or to sip from, and that could result in burns. Additionally, there always is a risk of spills or catching other items on fire, alcohol has been consumed as a beverage for millennia. It has been used as a fuel for fire for a time as well. Exactly when people began combining alcohol in beverages with fire is uncertain, many traditional recipes for food incorporate flaming alcohol as a key process or ingredient. This method of cooking is usually referred to as flambé, during the Victorian era, flaming steamed puddings became a tradition. In the mid-1800s, a typical saloon would serve basic spirits, such as whiskey, brandy, for a sweet variation, a little sugar might be added. For special occasions and depending on availability of the ingredients, various punches, toddies, egg nogs, grogs, or mulled wines might be provided, somewhere between at least the 1600s and the 1860s, people began to light the alcohol on fire. The first bartenders manual, written by Jerry Thomas and published in 1862, contains the recipe for the first flaming cocktail, the Blue Blazer. The book, How to Mix Drinks, describes how to turn a hot toddy made with Scotch into a stream of liquid fire,1 wine-glass of Scotch whisky. If well done this will have the appearance of a stream of liquid fire. Sweeten with one teaspoonful of pulverized white sugar, and serve in a small bar tumbler, the blue blazer does not have a very euphonious or classic name, but it tastes better to the palate than it sounds to the ear. A beholder gazing for the first time upon an experienced artist, compounding this beverage, the novice in mixing this beverage should be careful not to scald himself. To become proficient in throwing the liquid from one mug to the other, bars have been shut down specifically due to failure to follow fire codes and reckless endangerment of patrons
33.
International Standard Book Number
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The International Standard Book Number is a unique numeric commercial book identifier. An ISBN is assigned to each edition and variation of a book, for example, an e-book, a paperback and a hardcover edition of the same book would each have a different ISBN. The ISBN is 13 digits long if assigned on or after 1 January 2007, the method of assigning an ISBN is nation-based and varies from country to country, often depending on how large the publishing industry is within a country. The initial ISBN configuration of recognition was generated in 1967 based upon the 9-digit Standard Book Numbering created in 1966, the 10-digit ISBN format was developed by the International Organization for Standardization and was published in 1970 as international standard ISO2108. Occasionally, a book may appear without a printed ISBN if it is printed privately or the author does not follow the usual ISBN procedure, however, this can be rectified later. Another identifier, the International Standard Serial Number, identifies periodical publications such as magazines, the ISBN configuration of recognition was generated in 1967 in the United Kingdom by David Whitaker and in 1968 in the US by Emery Koltay. The 10-digit ISBN format was developed by the International Organization for Standardization and was published in 1970 as international standard ISO2108, the United Kingdom continued to use the 9-digit SBN code until 1974. The ISO on-line facility only refers back to 1978, an SBN may be converted to an ISBN by prefixing the digit 0. For example, the edition of Mr. J. G. Reeder Returns, published by Hodder in 1965, has SBN340013818 -340 indicating the publisher,01381 their serial number. This can be converted to ISBN 0-340-01381-8, the check digit does not need to be re-calculated, since 1 January 2007, ISBNs have contained 13 digits, a format that is compatible with Bookland European Article Number EAN-13s. An ISBN is assigned to each edition and variation of a book, for example, an ebook, a paperback, and a hardcover edition of the same book would each have a different ISBN. The ISBN is 13 digits long if assigned on or after 1 January 2007, a 13-digit ISBN can be separated into its parts, and when this is done it is customary to separate the parts with hyphens or spaces. Separating the parts of a 10-digit ISBN is also done with either hyphens or spaces, figuring out how to correctly separate a given ISBN number is complicated, because most of the parts do not use a fixed number of digits. ISBN issuance is country-specific, in that ISBNs are issued by the ISBN registration agency that is responsible for country or territory regardless of the publication language. Some ISBN registration agencies are based in national libraries or within ministries of culture, in other cases, the ISBN registration service is provided by organisations such as bibliographic data providers that are not government funded. In Canada, ISBNs are issued at no cost with the purpose of encouraging Canadian culture. In the United Kingdom, United States, and some countries, where the service is provided by non-government-funded organisations. Australia, ISBNs are issued by the library services agency Thorpe-Bowker
34.
Dry roasting
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Dry Roasting is a process by which heat is applied to dry foodstuffs without the use of oil or water as a carrier. Unlike other dry heat methods, dry roasting is used with such as nuts. Dry roasted foods are stirred as they are roasted to ensure even heating, dry roasting can be done in a frying pan or wok, or in a specialized roaster. Dry roasting changes the chemistry of proteins in the food, changing their flavor, roasted spices are commonly prepared by adding various herbs, spices and sugars in the frying pan and roasting until brown
35.
Hot salt frying
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Hot salt frying and hot sand frying are cooking techniques used by street-side food vendors in Pakistan, China and India. In Pakistan, hot salt frying is used by street vendors to cook corn. Rock salt is preheated in a wok, either the whole corn or individual kernels are buried in the salt and occasionally turned. Coarse sea salt is placed in a wok and heated to a high temperature. Dry food items, such as eggs in shell, are buried in the hot salt, in India, this technique is used by street vendors sell shelled peanuts or popcorn cooked in salt heated in an iron wok. Hot sand frying is a cooking technique for street-side food vendors in China. A large wok is filled with sand and heated to high temperature. Nuts are buried in the hot sand and occasionally turned with a spatula, then the sand and nuts are separated through a wire-mesh screen
36.
Searing
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Searing is a technique used in grilling, baking, braising, roasting, sautéing, etc. in which the surface of the food is cooked at high temperature until a caramelized crust forms. Similar techniques, browning and blackening, are used to sear all sides of a particular piece of meat, fish, poultry. To obtain the desired brown or black crust, the surface must exceed 150 °C, so searing requires the meat surface be free of water. Nonetheless, it remains an essential technique in cooking meat for several reasons, The browning creates desirable flavors through caramelization, the appearance of the food is usually improved with a well-browned crust. The contrast in taste and texture between the crust and the interior makes the food more interesting to the palate, typically in grilling, the food will be seared over very high heat and then moved to a lower-temperature area of the grill to finish cooking. In braising, the seared surface acts to flavor, color, the incorrect belief that searing meat seals in the juices is widespread and still often repeated. This theory was first put forth by Justus von Liebig, a German chemist and food scientist, the notion was embraced by contemporary cooks and authors, including Auguste Escoffier. It is more cited in regards to larger cuts, especially steaks and chops, of non-poultry meats such as beef, pork, lamb. Simple experimentation can test the theory, in two similar cuts of meat are cooked, one of which is seared and one of which is not. Each piece is then cooked normally in a preferred method until each reaches exactly the same predetermined internal temperature and they are then weighed to see which lost more moisture. As early as the 1930s, such experiments were carried out, moisture in liquid and vapor form continues to escape from a seared piece of meat
37.
Baking
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Baking is a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones. The most common baked item is bread but many types of foods are baked. Heat is gradually transferred from the surface of cakes, cookies, as heat travels through it transforms batters and doughs into baked goods with a firm dry crust and a softer centre. Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other, Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit. Because of historical social and familial roles, baking has traditionally performed at home by women for domestic consumption and by men in bakeries. When production was industrialized, baking was automated by machines in large factories, the art of baking remains a fundamental skill and is important for nutrition, as baked goods, especially breads, are a common but important food, both from an economic and cultural point of view. A person who prepares baked goods as a profession is called a baker, all types of food can be baked, but some require special care and protection from direct heat. Various techniques have developed to provide this protection. In addition to bread, baking is used to prepare cakes, pastries, pies, tarts, quiches, cookies, scones, crackers, pretzels, and more. Larger cuts prepared without stuffing or coating are often roasted. Roasting, however, is suitable for finer cuts of meat. One of these is the known as en croûte, which protects the food from direct heat. Meat, poultry, game, fish or vegetables can be prepared by baking en croûte, the en croûte method also allows meat to be baked by burying it in the embers of a fire – a favourite method of cooking venison. In this case, the casing is made from a paste of flour. Salt can also be used to make a protective crust that is not eaten, another method of protecting food from the heat while it is baking, is to cook it en papillote. In this method, the food is covered by baking paper to protect it while it is being baked, the cooked parcel of food is sometimes served unopened, allowing diners to discover the contents for themselves which adds an element of surprise. Eggs can also be used in baking to produce savoury or sweet dishes, in combination with dairy products especially cheese, they are often prepared as a dessert. For example, although a baked custard can be made using starch, baked custards, such as crème caramel, are among the items that need protection from an ovens direct heat, and the bain-marie method serves this purpose
38.
Roasting
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Roasting is a cooking method that uses dry heat where hot air envelops the food, cooking it evenly on all sides with temperatures of at least 150 °C from an open flame, oven, or other heat source. Roasting can enhance flavor through caramelization and Maillard browning on the surface of the food, Roasting uses indirect, diffused heat, and is suitable for slower cooking of meat in a larger, whole piece. Meats and most root and bulb vegetables can be roasted, any piece of meat, especially red meat, that has been cooked in this fashion is called a roast. A roast joint of meat can take one, two, even three hours to cook—the resulting meat is tender, also, meats and vegetables prepared in this way are described as roasted, e. g. roasted chicken or roasted squash. For roasting, the food may be placed on a rack, in a pan or, to ensure even application of heat. If a pan is used, the juice can be retained for use in gravy, Yorkshire pudding, during oven roasting, hot air circulates around the meat, cooking all sides evenly. There are several plans for roasting meat, low-temperature cooking, high-temperature cooking, each method can be suitable, depending on the food and the tastes of the people. A low-temperature oven,95 °C to 160 °C, is best when cooking with large cuts of meat, turkey and this is not technically roasting temperature, but it is called slow-roasting. The benefit of slow-roasting an item is less moisture loss and a tender product. More of the collagen that makes meat tough is dissolved in slow cooking, at true roasting temperatures,200 °C or more, the water inside the muscle is lost at a high rate. Cooking at high temperatures is beneficial if the cut is tender enough—as in filet mignon or strip loin—to be finished cooking before the juices escape. A reason for high temperature roasting is to brown the outside of the food, fast cooking gives more variety of flavor, because the outside is brown while the center is much less done. The combination method uses high heat just at either the beginning or the end of the cooking process, searing and then turning down to low is also beneficial when a dark crust and caramelized flavor is desired for the finished product. The objective in any case is to retain as much moisture as possible, while providing the texture, as meat cooks, the structure and especially the collagen breaks down, allowing juice to come out of the meat. So meat is juiciest at about medium rare while the juice is coming out, during roasting, meats and vegetables are frequently basted on the surface with butter, lard, or oil to reduce the loss of moisture by evaporation. In recent times, plastic bags have become popular for roasts. These cut cooking times and reduce the loss of moisture during roasting and they are particularly popular for turkeys. Until the late 19th century, roasting by dry heat in an oven was called baking, Roasting originally meant turning meat or a bird on a spit in front of a fire
39.
Smoking (cooking)
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Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make such as whisky, smoked beer. In Europe, alder is the traditional smoking wood, but oak is often used now. In North America, hickory, mesquite, oak, pecan, alder, maple, and fruit-tree woods, such as apple, cherry, other biomass besides wood can also be employed, sometimes with the addition of flavoring ingredients. Chinese tea-smoking uses a mixture of uncooked rice, sugar, and tea, some North American ham and bacon makers smoke their products over burning corncobs. Peat is burned to dry and smoke the barley used to make whisky. In New Zealand, sawdust from the native manuka is commonly used for hot smoking fish, in Iceland, dried sheep dung is used to cold-smoke fish, lamb, mutton and whale. Historically, farms in the Western world included a building termed the smokehouse. This was generally well-separated from other buildings both because of the danger and because of the smoke emanations. The smoking of food directly with wood smoke is known to contaminate the food with carcinogenic polycyclic aromatic hydrocarbons, the smoking of food dates back to the time of primitive cavemen. As caves or simple huts lacked chimneys, these dwellings could become very smoky, until the modern era, smoking was of a more heavy duty nature as the main goal was to preserve the food. Large quantities of salt were used in the process and smoking times were quite long. The advent of modern transportation made it easier to transport food products long distances. Smoking became more of a way to flavor than to preserve food, in 1939 a device called the Torry Kiln was invented at the Torry Research Station in Scotland. The kiln allowed for uniform mass-smoking and is considered the prototype for all modern large-scale commercial smokers, smokehouse temperatures for cold smoking are typically done between 20 to 30 °C. In this temperature range, foods take on a smoked flavor, cold smoking does not cook foods. Meats should be cured before cold smoking. Cold smoking can be used as an enhancer for items such as chicken breasts, beef, pork chops, salmon, scallops
40.
Grilling
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Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. Grilling usually involves a significant amount of direct, radiant heat, food to be grilled is cooked on a grill, a grill pan, or griddle. Heat transfer to the food when using a grill is primarily through thermal radiation, heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the source for grilling comes from above. In this case, the pan that holds the food is called a broiler pan, direct heat grilling can expose food to temperatures often in excess of 260 °C. Grilled meat acquires a distinctive roast aroma and flavor from a process called the Maillard reaction. The Maillard reaction only occurs when foods reach temperatures in excess of 155 °C, marination may reduce the formation of these compounds. Grilling is often presented as an alternative to cooking with oils, although the fat. In Japanese cities, yakitori carts, restaurants, or shops can be found and these contain charcoal-fired grills and marinated grilled meat on a stick. Yakiniku is a type of food where meat and/or vegetables are grilled directly over small charcoal or gas grills at high temperatures. In Malaysia, Singapore, Indonesia, and Thailand, a food item from food vendors is satay. In Germany, the most prominent outdoor form of grilling is using the gridiron over a bed of burning charcoal, care is taken that the charcoal does not produce flames. Often beer is sprinkled over the sausages or meat and used to suppress flames, the meat is usually marinated before grilling. Besides charcoal, sometimes gas and electric heat sources are used, other methods are used less frequently. In Argentina and Uruguay, both asado and steak a la parrilla are staple dishes and even hailed as national specialties, in Sweden, grilling directly over hot coals is the most prominent form of grilling. Usually the meat is Boston butt, pork chops or pork fillet and it is also common to cook meat and vegetables together on a skewer, this is called grillspett. In the United Kingdom, Commonwealth countries, and Ireland, grilling refers to cooking food directly under a source of direct. The grill is usually a part of an oven where the food is inserted just under the element
41.
Rotisserie
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This method is generally used for cooking large joints of meat or entire animals, such as pigs or turkeys. The rotation cooks the meat evenly in its own juices and allows access for continuous self-basting. In medieval and early modern kitchens, the spit was the way of cooking meat in a large household. A servant, preferably a boy, sat near the turning the metal rod slowly and cooking the food. Mechanical turnspits were later invented, first powered by dogs on treadmills, the spit could also be powered by a turbine mounted in the chimney with a worm transmission for torque and speed conversion. Spits are now driven by electric motors. Rotisserie can also refer to a device used for rotisserie cooking. The word comes from French where it first appeared in Paris shops around 1450, additionally, in restaurants employing the Escoffierian brigade de cuisine, the rotisseur is the chef responsible for all spit-roasted, oven roasted, grilled and in some cases fried foods. It is commonly known in Latin America as A la brasa and this style mounts the spit horizontally. They are often used to cook whole chickens or roasts of various meats including beef, the design may include a single spit mounted over an open broiler or grill, a single spit mounted within an otherwise-conventional oven, or many spits mounted within a large industrial oven. The latter are used to mass-produce roasted meats for sale to consumers. In this style of rotisserie, balance is important, if the object to be cooked is far out of balance, it will impose a heavy load on the drive mechanism or cause the mechanism to fail to turn. Loose chicken legs or wings can cause the mechanism to jam. For these two reasons, some skewering skill is required, high-end consumer ovens commonly come with a rotisserie. In these cases, the drive mechanism is usually concealed within the oven. The rotisserie is used by removing the normal cooking racks, a carrier may be needed to provide one or both bearing points for the spit. The speed of rotation can vary, depending on the type of food being cooked, large animals, such as whole pigs, are often cooked at speeds ranging from 3 rpm to 1 rpm. Ron Popeil, inventor of the Ronco Showtime rotisserie oven, claims that 6 rpm is a speed for cooking a variety of food
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